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Showing posts with label Non Veg. Show all posts
Showing posts with label Non Veg. Show all posts

Chicken Salad Recipe


healthy-mixed-salad-recipe-with-step-by-step-photos

Chicken Salad || Salad Recipe || How to Make Chicken Salad Recipe with step-by-step photos

Chicken Salad is loaded with mixed fresh veggies, chickpeas, and boiled chicken. It's a nice colorful salad with healthy ingredients. A complete and simple meal usually contains a single kind of vegetable, beans, but I did some variations on it.

You can skip the chicken and use red beans instead of chickpeas, as well as add or omit other ingredients of your choice. Raw vegetables are rich in minerals and vitamins that are highly beneficial for human health. It is known as a starter that is taken before lunch and dinner.

healthy-mixed-salad

This salad recipe is perfect for anyone looking to add a little more nutrition to their diet! There’s a wide variety of green salads, chopped salads, onion salads, colorful fruit salads, chicken salads, seafood salads, and plenty more healthy offerings. It looks so mouthwatering and tempting, it is hard to comprehend that.

They are SO good for you. I am a fan of a good salad. Some of these recipes take the term ‘salad’ to a whole new level. I could literally eat them for days. You can too! Here is my healthy Salad Recipe to start you off in the right direction. Of course, there are a few varieties on my Pinterest Board you can check out as well.

You will enjoy a wide variety of salad combinations. You could have a different one each day to try them all out. Additionally can be served with biryani, pulao, and any other meals, so let’s begin. 
                                
how to make chicken salad

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healthy-mixed-salad

    Firstly, in a saucepan, add washed and soaked chickpeas and let them cook until the chickpeas are soft.


    boil-the-chana

    Boil chicken with 1/2 cup, ginger garlic paste, salt, and black peppercorn along with white vinegar.
                       
    boil-the-chicken-with-ginger-garlic-paste


    Shred the chicken


    shred-chicken

    Take all ingredients and rinse them under running water.
                                 


    Prepare all veggies
                                    
    prepare-all-veggies


    Take a separate bowl, then add all dressing ingredients, whisking constantly until the dressing emulsifies.

    prepare-dressing-for-salad

    Place all the chopped veggies, chickpeas, and boiled chicken in a large bowl.

    put-veggies-and-chickpeas-chicken-in-bowl


    Pour the dressing over the salad.

    pour-dressing-on-salald

    Toss or mix them until they are coated with the dressing. At this stage, you can adjust the spices in the salad. 

                        
    mix-and-toss-salad


    Transfer to the serving bowl.l Now, delicious and healthy Salad is ready to be had alone or with other meals

                                
    salad-is-ready


    One Pot Chicken Haleem Recipe



                                                       
    one pot chicken haleem recipe


    One Pot Chicken Haleem Recipe, Homemade Haleem Masala Powder, How to Make Chicken Haleem with step-by-step Photos and Video?

    One-Pot Chicken Haleem is a traditional, flavorful, and protein-packed dish made with a variety of grains and lentils, including moong, masoor, chana, mash, wheat, barley, and rice, along with meats like chicken, beef, or mutton.

    I use my homemade haleem masala to elevate the flavors of this dish. This spice blend enhances the aroma and taste of the haleem, and I guarantee that once you try it, you'll never want to repurchase store-bought masala.

    Using pre-packaged masala may not deliver the depth of flavor you desire in your recipe. I once visited a place where I tasted the most delicious haleem I had ever experienced. The taste was incredible, and I was inspired to recreate it.

    For a detailed recipe, watch my video where I explain the steps one by one.


    one pot chicken haleem

    My Latest One-Pot Chicken Haleem Video:



    I experimented until I succeeded, and now I’m excited to share this recipe with you. In this recipe, I use boneless chicken, but feel free to substitute beef or mutton based on your preference.

    This chicken haleem is also referred to as Kitchda and can be made with just three types of lentils: wheat, Bengal gram, and urad (maash). If you're interested in making Kitchda instead of haleem, simply omit the other lentils listed in the ingredients.

    Recipe Note:

    To make the perfect haleem, start by rinsing the lentils thoroughly and soaking them in warm water for about 8 hours, or overnight. When ready, boil the lentils along with the soaked water. Discarding the water may result in a loss of valuable minerals.

    Cook the soaked lentils over a low to medium flame. Begin by bringing them to a boil on high heat, then cover and continue cooking until the lentils become soft. If you turn down the flame too soon, it will take much longer for them to cook. Be sure to stir occasionally to prevent sticking and burning at the bottom.

            

    chicken daleem

    Note:

    Here, I used haleem mixed dal that is easily available in the market. If you want to use your own mix of haleem dal, then you can combine lentils such as moong, masoor, chana, mash, rice, wheat, and barley, or you can use only three: chana, wheat, and mash (urad).

    The quantity of dal should be according to your preference, but remember that if you are using all lentils, then the ratio of wheat, chana, and barley should be the same, and the quantity of urad dal should be half that of the other three lentils. The quantity of the remaining lentils should be just one-fourth of the combined quantity of wheat and chana dal.

    For the best flavor in your haleem, it's essential to follow a homemade haleem masala powder recipe. I cannot guarantee the same taste if you use store-bought masala.

    If you prefer a "reshawali" haleem (one with a stringy texture), do not mash the meat with the lentils. Instead, cook them together and blend them individually.

    Avoid using ghee when making haleem or for tempering; good quality oil is sufficient to retain the dish's flavor.


                                                                
    one pot chicken haleem


    Typically, people cook the meat and lentils separately when making haleem. I also use this method for beef or mutton haleem. However, in this recipe, I'm making a one-pot chicken haleem where all the ingredients are added together and cooked simultaneously.

    If you're preparing haleem with beef or mutton instead of chicken, I recommend using the traditional method. I suggest using chicken with bones for my chicken haleem, as it becomes tender and blends well with the dal, resulting in a more succulent and delicious dish.

    You might like this:

    Afghani Beef Rosh

    Malai Namkeen Chicken

    Mutton namkeen gosht

    Chicken nihari 

                                       

    how to make chicken haleem

    Have you tried Chicken Haleem? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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    one pot chicken haleem recipe

    How To Make One-Pot Chicken Haleem?      

    To begin cooking haleem, rinse the lentils and soak them for 8 hours or overnight. If you want to soak the lentils quickly, you can use hot water. 

                       

    chicken haleem

    However, make sure to wash the lentils thoroughly before soaking, as you will use the same water for boiling. Do not add any baking soda or salt while soaking.

                          

    how to make chicken haleem

    In a pan or pot, add some oil and heat it up. Once the oil is hot, add ginger-garlic paste and sautรฉ for about a minute.

                       

    ONE POT CHICKEN HALEEM

    Then, add the washed chicken and cook it with the ginger-garlic paste until the chicken changes color.              

                                                         
    CHICKEN HALEEM

                                                          
    Once the chicken is properly roasted, start adding the powdered spices: salt, red chili flakes, red chili powder, and turmeric powder. Stir the chicken well to combine.

                             
    one pot chicken haleem

    And then add garam masala powder along with beaten yogurt. Mix everything thoroughly.

                          

    one pot chicken haleem

    Next, add fresh mint leaves and green chilies. Continue to sautรฉ all the ingredients with the chicken until the oil starts to separate.

                                 

    how to make chicken haleem

    Once you start to notice a pleasant aroma, add the soaked dal along with the same water, and mix everything well.

                             

    chicken haleem


    In a grinder jar, add coriander, cumin, black peppercorns, green cardamom, cloves, bay leaves, a cinnamon stick, allspice (kabab chini), brown cardamom, and nutmeg. Grind them finely and set aside until needed.

                             

    chicken daleem
    chicken daleem

    After grinding the masala, check the pots containing the chicken and dal. Once they begin to boil, stir everything well and add hot boiling water until the dal and chicken are submerged. Mix thoroughly, 

    Then cover the pot with a lid and let it cook for about an hour. Make sure to stir occasionally to prevent sticking to the bottom.

                                                   

    chicken daleem
    chicken daleem


    After an hour, remove the lid and begin blending the dal and chicken using a wooden hand masher. (Keep the flame on low while blending the haleem mixture.) 

    If you are using an electric hand mixer, make sure to take all the chicken pieces out of the dal first. Do not blend the dal itself; if you do, it will turn into a smooth paste instead of the desired stringy haleem texture.

                      

    HOMEMADE HALEEM MASALA POWDER
    HOMEMADE HALEEM MASALA POWDER

    Blending with a hand masher will take about 15-20 minutes, but the flavor will be incredibly delicious, yielding a wonderfully stringy haleem. Once blended, stir well and turn the flame down to the lowest setting.

                               

    homemade haleem masala powder

    In a tarka pan, add oil and heat it. Once hot, add sliced onions and fry them until they turn light golden brown. 

                                 

    how to make chicken haleem
    how to make chicken haleem


    Then, add the haleem masala powder that we prepared earlier, along with a little water to prevent burning or darkening the masala. Stir well and let the masala cook with the onions for about 5 minutes. 

                                                  

    chicken daleem
    chicken daleem

    Next, pour the tempering into the haleem pot and mix well. Cover the pot and simmer it on a low flame for about 10-15 minutes. 

                             

    chicken haleem
    chicken haleem


    Your one-pot chicken haleem is now ready. 

                              
    chicken haleem

    Transfer it to a serving dish.

                   

    chicken haleem


    Garnish with coriander leaves, green chilies, fried brown onions, ginger slices, a lemon wedge, and chaat masala powder. Enjoy!

                              

    chicken haleem


    Keema Chana Dal Recipe

                                                                  
    fried-keema-dal-recipe-with-step-by-step-photos


    Keema Chana Dal | Fry Keema || How to make Keema Chana Dal with step-by-step photos 



    Fried Dal Keema is a yummy, flavored, aromatic, and spicy dish. Keema or minced meat cooked with channa dal in an amazing spicy masala gravy. This delicious recipe is made by adapting to the restaurant style.


    Though this recipe contains high-calorie meals, as I have been telling you all, traditional meals become so delicious if you make them with ghee. If you have health issues, then you must skip using ghee in traditional dishes. You can use healthy, low-calorie oil.   

     

    You can make this fried keema dal with lamb, chicken, or mutton. I used beef mince. Additionally, you can also skip chana dal from this recipe, and it can be served only with fried keema or added beans or green peas of your choice.e             

                                

    fried-keema-dal

    WHAT IS KEEMA?

    Keema literally means to mince anything. In broader terms, keema means Indian Pakistani curried minced meat. The usual ingredients are ground meat of lamb, mutton, or beef, fried onions, tomatoes, ginger, garlic, and Indian spices like cumin, turmeric, chilies, cinnamon, cardamom, clove, and pepper. Cilantro is almost always used to garnish. 

    What else can I add to Keema?

    If you love a combo of veggies, add green peas to make keema Matar curry or add potato to make Aloo keema curry.

     

    Another trick is to fry the mince until you see a golden brown ting in qeema (browning) and the oil separates profusely. This is like searing and is called bhuna ( bhun-na) in Urdu.  Serve it with nan, chapati or roti, raita, and some fresh cucumber salad.


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

                                                        
    keema-dal-recipe

              

    Recipe notes:

    1. Mincemeat: Best-tasting fried keema is made with beef mince that has 20% fat. However, for healthy options, you may take low-fat lamb leg mince.
    2. Ghee: In this recipe, ghee is the key to enhancing the taste buds since in all traditional foods can’t be compromised with the taste but as I have mentioned above, you can use oil, I recommend olive oil or corn oil
    3.  Ginger garlic: Chopped ginger garlic will be used in this recipe, as fresh chopped ginger garlic produces an earthy taste in the meal
    4. Bengal gram: lentil quantity 4th part of the mincemeat, most important don’t overcook chana dal in this, we require 90% cooked chana dal, and the rest of 10% will be cooked with mincemeat
    5. Roasting keema: Making a delicious recipe depends on roasting keema with spices and ghee. The more you roast keema, the taste will enhance
    6. If you want the best-tasting keema bursting with traditionally Pakistani restaurant flavors, use fresh spices. This means using freshly minced ginger, garlic, and chilies. The fresher the better

    For more Similar recipes:

    Achari keema

    Turai keema

    Egg keema

    Keema Pav

    Kache keema kabab

    Mince samosa

    Keema naan

    Keema bhara karela
    Stuffed mince chilies


    If you have tried this Keema Chana Dal recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

    Facebook

    Instagram

    Pinterest

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    dal-keema


    To begin this recipe, first soak chana dal in warm water for an hour.

                            

    soak-chana-dal

    Take all the veggies and prepare them.

                                  

    prepare-veggies

    Rinse the mincemeat so that all blood can be removed.

                            

    rinse-mincemeat

    Boil the gram lentil in 1 ½ glasses of water till 90%

                         

    boil-the-chana-dal

    Put all the whole spices in the pan.

                      

    put-the-whole-spices

    Dry roast them together for a few seconds until it is fragrant

                             

    dry-roast-spices

    Grind them to a fine powder in the mortar or grinder jar.

                           
    crush-the-spices

    Combine the mincemeat, onion slices, chopped tomatoes, and chopped ginger-garlic in the pot. Stir to mix them together until everything is incorporated.

                            

    combine-mincemeat-and-veggies

    Next, add powder spices such as red chili powder, red chili flakes, turmeric powder, and salt.

    Further, mix up very well, pour 1 ½ cups of water, and then bring it to a boil. Put the lid on. Allow cooking for 10-15 minutes on a medium flame

                   

    add-spices-to-the-pot

    Remove th,e lid and you will see the water is getting almost dry. At this stage, add Kashmiri red chili powder, then mix well.

                         

    add-kashmiri-red-chilli-powder

    Keep mixing until the water dries out. Next, add roasted ground spices to the minced mixture. Combine well together

                     

    add-roasted-spices
       

    Now add ghee and yogurt to the mince. The ghee quantity in this recipe is kept more.

                         

    add-ghee-and-yogurt-to-the-mince

    Keep frying keema for 10 minutes on medium flame. Reduce the flame to low, and add boiled chana dal to the mince.

              

    add-chana-dal-to-the-mince


    Stir to mix them together for 5 minutes on a low-medium flame 

    At this point, adjust the spices, ghee, and salt. Pour 1 cup more water into the mince.


                          

    keep-mixing-chana-dal-and-keema

    When you see the keema dal has reached the boiling point, then put the fried brown onion and garam masala. 

                            

    add-fried-onion

    At the end of the recipe, add some green chilies.

                       

    add-green-chillies

    Stir to mix up well. Simmer the fried keema dal for 5 minutes on a very low flame.  

                       

    stir-to-mix-up-well



    Fried keema dal is done.

                       

    keema-dal-is-ready

    Transfer the fried keema dal to the serving dish and garnish with coriander and green chilies.

                            

    transfer-the-keema-dal-to-the-serving-dish

    Serve hot fried keema dal with roti or onion salad.


                                     
    serve-keema-dal-with-roti-and-salad


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