Chicken Soupy Noodles Recipe

                                                                     

Chicken Soupy Noodles || Chicken Noodles Soup|| How to Make Chicken Soupy Noodles with step-by-step photos and Video.

Chicken Soupy Noodles with vegetables are my own version, which contains healthy ingredients like desi chicken, vegetables, and the boiled egg, which makes you an energetic, wholesome meal due to the content of desi yakhni.
I will never prefer using instant noodles with spice makers, as they are based on harmful chemicals. The soup mix has a high amount of sodium and many preservatives and chemicals that are very dangerous. 

The instructions on many instant noodles tell you to allow the noodles to cool before you add the soup mix, which hints at dangerous chemicals that should not be exposed to heat. You can add simple spices to the noodles, which taste and look just as delicious or even more. The total cooking time is only five minutes. Enjoy steamy, warm goodness without the danger.
                   
                                                                       

My Latest Chicken Soup Noodles Video:

I shared in my previous post how to make homemade noodles masala at home, but due to some maintenance, the blog is not available right now. Inshallah, soon I will resend my recipe
I was quite amazed when I tried my own masala using noodles; an unbelievable taste came out. You will try it just as I share my recipe again.

A bit long process to make it, but it tastes very yummy and delicious. People can use it for diet purposes. I prepared it with a few spices and sauces along with veggies and chicken to enhance the taste. I added hot chilli sauce, but did not use it. If you want,t you can use it. Let's begin

                                                 

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Take a large pan, put all the desi chicken bones/nec,k add 300 ml water with spices, bring it to a boil, cover the lid, and let it cook for around 4 to 45 minutes on medium flame.

                                                                       

Meanwhile, cut the chicken boneless into small pieces.

In a small bowl, I add spices to the chicken, mix them well, and keep them in the fridge for about 20 minutes for marination. 

         

On the other hand, in a saucepan, add water,r mix some salt, and bring to a boil. Place eggs into the boiling water, and themt it cook for 15 minutes on high flame. Afterwards, shift them into the cold water and peel. 

                       

Prepare all the veggies and mushrooms. keep aside 

                 

Place a fry pan/wok on the stove,e add 1 tbsp olive oil, heat it and stir fry all veggies for 6 to 8  minutes.

                           

In the pan/wok, add oil, heat it,t and shallow fry chicken cubes for 5 minutes. Take them out and keep them aside.

                                         

Strain the chicken yakhni (stock) and discard all bones. Keep aside.e

             

Take a large-sized pot to add water, salt,lt and a few drops of oil. Bring it to a boil,l then add noodles, and allow to cook for 7 to 8 minutes. 

                         

Then remove from the flame and discard all water. Drizzle some oil over the noodles, mix them, and keep aside.                                      

Take another large capacity pot and pour yakhni place on the stove, then prepare the ingredients for the stock and stir to combine well. 

                                                                     

Now add sauces to the noodles, stir to combine well, and let it come to a boil. At this stage, you can adjust the salt to taste. If you like, a thick soup can be added to cook them for another 55 minutes and then remove from the flame.
                  

Now transfer to the serving bowl. Now ready to hot serve.        
              

Dhaba Style Tawa Kaleji Fry Recipe

                                                                          

Dhaba Style Beef Tawa Kaleji Recipe OR Street Food Tawa Kaleji || How to Make Tawa Kaleji Fry Recipe with Step-by-Step Photos and Video.

Tawa Kaleji is a traditional, highly favored Pakistani street food recipe. Recently, I cooked a delicious dish on a tawa, enhancing it with spices and herbs. I used the homemade kaleji masala that I shared in a previous post. After a long break, 

I’ve started writing my blog again. I had been busy with personal engagements over the last few months, but now I'm free and eager to dive back into blog writing—a passion of mine since my teenage years. InshaAllah, I will do my best to share some interesting recipes I hope you will love.

                                                     

My Latest Tawa Kaleji Video:

    

I've been working on updating my content across my YouTube channel, Facebook, and blog. So, without further ado, let me introduce you to a delicious recipe: Dhaba-style Tawa Kaleji. This winter, I love enjoying this tasty dish with chapatis and naan.

WHAT IS TAWA KALEJI?

Beef /Mutton liver or tawa kaleji masala is a traditional dish, popular street food in Lahore, that is cooked on a cast-iron tawa combined with other offal. It’s the first dish usually prepared in every Pakistani home on Eid al-Adha or the Festival of Sacrifice.

It’s a quick and easy stir-fry that tastes delicious, especially when prepared with fresh meat. The same dish is more popularly prepared with chicken liver, too. 

                                                   

CAN I USE A DIFFERENT TYPE OF MASALA IF I DON'T HAVE THE SPECIFIC KALEJI MASALA?

Of course! In this recipe, kaleji masala is not necessary. You can substitute it with individual regular spice powders. The essential ingredients for kaleji masala include red chili powder, salt, turmeric, coriander, black pepper, and kasuri methi. You can use these with the same herbs and tomato chilies as in the original recipe."

Recipe Notes:

1. To achieve perfect and tender kaleji (liver), avoid adding salt at the beginning of the cooking process.
2. Cook the liver for no more than 15 to 20 minutes, as overcooking can make it tough instead of soft and tender.
3. Refrain from adding water while cooking the liver; if it becomes necessary to add some, do so sparingly, as too much water can prevent the liver from achieving the desired tenderness.
4. To eliminate any unpleasant smell and residual blood from the liver, soak it in a mixture of salt and vinegar water for 15 minutes before cooking.
5. In this recipe, I used my homemade kaleji powder. You can either follow my recipe exactly or customize it with your preferred spices, including any store-bought spice powders available in your area. 

                                  

You Might Like This:

Magaz Masala

Beef Ojri (tripe)

Authentic beef rosh

Kata Kat

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For detailed recipes, step by step, watch my video.

                                              

How To Make Tawa Kaleji? 

To make soft and tender kaleji (liver), start by cleaning the membrane on the liver. Removing this membrane is essential to ensure tenderness. 

After cleaning, soak the liver in a mixture of vinegar and salt water for 15 minutes. This process will help eliminate blood and any unpleasant odors from the liver. 

                                                                        

In the second step, add lemon juice and homemade kaleji masala powder to taste, and mix well until fully incorporated. Allow the mixture to rest for 4 to 6 hours.

Note: Do not add salt during the marination step.

                                    

To make tawa kaleji, it is essential to use an iron skillet griddle(tawa) first, heat the tawa, and add ghee. Let it heat up, then add chopped ginger and garlic paste.e 

Allow it to fry for a minute, then add marinated kaleji and begin to fry with ginger garlic paste on medium-low flame.

                                           

Don't cook kaleji on high heat, as it will remain uncooked and become dark from the crust. Keep stirring the kaleji until it changes its color.

When the water dries out, next add chopped fresh coriander and stir well, then put the lid on for 10 minutes over a low flame. This way will keep the liver soft and juicy. 

                                                

After removing the lid, stir a little, then add tomato paste, chaat masala powder, and salt at this stage.                 

Keep mixing by adding some chopped green chilies and fresh

coriander and continuously stirring until the gravy gets thick   

                  

Now, tawa kaleji is ready to serve

                  

Transfer to the serving plate or bowl.

                       

Serve tawa kaleji with naan or chapatis, alongside onion salad and plain yogurt.

                           

                      

                                                                          

Kofta Aloo Curry Recipe

        

                                                                    

Kofta Aloo Curry | Meatballs Potato Curry  || How to make kofta aloo curry with step-by-step photos

Kofta aloo curry is one of the most favorite and traditional dishes. The origin came from Mughal Empire cuisine in the Indian subcontinent. where this kofta used to be served on the royal dining table. gradually this delicious meatball curry spread worldwide, especially in Asian countries. 

Kofta aloo curry is actually a flavored and delicious gravy-based curry, A Pakistani-style meatball curry. Moist meatballs and potatoes are cooked in a thick, smooth curry sauce with some basic spices.

 

I grew up eating delicious homemade Pakistani food from my mother. Since I have learned from her, I have the same approach to cooking. I like to show that cooking can be easy, and with simple ingredients, you can make delicious meals. If you are new to cooking in general or are excited to learn South Asian food, I recommend starting with simple recipes. This is definitely a great recipe to start off with and will quickly become a favorite.

                                            

There are several methods to cook this curry. But I made it in my style. I have shared a few meatball curry recipes in my earlier post, but this is another version that is quite super soft, spongy, and juicy meatballs that can be added to many other dishes other than

kofta curry, like kadhi kofta, palak aloo, tahari, pulao, etc

In additional ingredients. I added potatoes with meatballs as my elder brother wants potatoes in each meal. a potato lover. If he had the option, he would have just eaten potatoes 😊, but if you don’t like can be skipped at your choice.

For the best result, follow my detailed step-by-step photo, instructions, and tips above the recipe card.d

                                             

Recipe notes:

I used 80% boneless beef meat along with 20% fat for making meatballs. A little fat adds flavor and keeps the meatballs moist. If you prefer, you can also use ground mutton or lamb instead of beef. It's important to fry the meatballs before adding them to the gravy to help prevent them from breaking and becoming hard. For binding, gram flour or roasted chickpeas work well, but you should limit their amount to no more than 30% of the mixture. Adding too much of these ingredients can make the meatballs tough and dry. Grinding the meat with onion helps to keep the kofta soft and juicy. This curry pairs beautifully with rice, naan, or chapati. A side salad would complement the meal nicely. If you like it a bit spicy, serve it with a side of whipped yogurt seasoned with salt and pepper.

For more Similar Recipes:

Kofta curry

Malai kofta

Nurgesi kofta

                                            

If you have tried this Kofta Aloo Curry, then don’t forget to rate the recipe. You can also follow me on social media. 

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To begin this recipe, first take all the veggies and prepare them   

                   

Rinse and keep the potatoes in water to prevent blackening.
                           

Dry roast the gram flour for a minute

                       

Mix fried brown onion with yogurt, set aside.

                            

Combine red chili powder, Kashmiri red chili powder, crushed coriander powder, salt,zeera powder, and turmeric powder in a small bowl. Pour a little water and dissolve them very well, and set them aside.

                           

In the food processor, add chopped onion, ginger, and garlic. Blend them together for a minute.

Next, add meat pieces to the food processor.             

Begin to blend the meat tilla smooth and fine paste.

                            

Mix roasted gram flour, chopped coriander leaves, green chilies, turmeric powder, crushed red chili, gram masala, salt, and oil.

                        

Stir to mix well till everything is incorporated.

                  

Lightly grease your hand and shape it into meatballs. I usually yield 12-15 meatballs in half a kg of meat.

                      

Heat the medium-hot oil. and fry 4-6  meatballs in one batch until they turn light brown

                    

Fry all the meatballs the same way.

                      

Heat the oil in a separate pot. I used the same oil in which the meatballs are fried. Put cardamoms, cloves, and cinnamon sticks in the oil. Let them crackle for seconds, and then add ginger garlic paste.

                        

Sauté the ginger garlic paste for a minute on medium flame. Then add the spice mixture to the pot.

                

Cook the asala until the water is reduced. Put potatoes in the masala. 

                     

Roast them for 2-3 minutes on medium flame till the oil is separated. Next, add the yogurt-onion mixture. Mix everything very well.

                             

Pour the little water into the masala using the yogurt-onion mixture plate.

               

Bring it to a boil and put fried meatballs into the curry. Gently roast meatballs with aloo masala

                    

Once the oil starts to be separated from the masala 

            

Pour as much water as you want to keep the gravy consistency.

                

Let them further cook for around 10-15 minutes on medium flame.e

                  

Towards the e, nd sprinkle gram masala powder and simmer for 5 minutes on a very low flame.

                 

Transfer the kofta aloo curry to the serving bowl. Garnish it with the boiled eggs and coriander leaves.

                 

Serve kofta aloo curry with chapattis and ric.e

                      

Enjoy and Share!