Chicken Macaroni Recipe

 

Chicken Macaroni | Chicken and Macaroni || How to Make Chicken Pasta with step-by-step photos. 

Chicken and Macaroni is a tasty, juicy, and lip-smacking healthy The best item for lunch/dinner is also the best for the iftar menu. All age-grouped people like to eat Macaroni so much. very easy to cook and low in calories and carbs, but when you mix it with chicken, it tastes quite awesome

Macaroni (Pakistani Style) is a variety of pasta in the shape of narrow tubes. People like to eat it with chicken and mutton mince. In Pakistan, Macaroni is mainly cooked in different styles and variations and sauces. It is a simple snack that a person can make easily at home in a while

                                      

Here I prepared it with the spiced chicken masala by adding some veggies and homemade spices, but you can use any market-bought spices by choice. I make sure you people love it when you try it once, so let’s begin. 

For more similar snack recipes:

Spicy noodles

Chicken soupy noodles

Spaghetti with spicy mince sauce

Yakhni spaghetti

Macaroni cutlets

Chicken macaroni samosa

If you have tried this Chicken Macaroni 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

Youtube         

                                                            

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

                                               

Take all the ingredients and prepare veggies.

                       

Rinse and cut the chicken fillet into small pieces.

                        

Boil the water with 1 tbsp salt and oil, and cook macaroni for around 7-8 minutes on high flame.

                                      

Drain out the macaroni in the colander and set aside.

                            

Heat the 1 tbsp oil and sauté veggies on a medium flame for around 2-3 minutes, then take them out on the plate and set aside.

                              

Heat the oil in the pot/pan and sauté the onion slices for 2-3 minutes. Then put the spring onion white into the pot. Keep sautéing them together for another 2-3 minutes.

                            

Now add chicken pieces to the pot and fry with the onion until changes the color_Then Add green ginger garlic paste along with green chili paste. Keep stirring for 2-3 minutes on medium flame.

                          

Now add noodles masala and tikka boti masala powder. Constantly keep stirring on low-medium flame. Then add chopped tomatoes and yogurt to the chicken. Stir to combine well; reduce the flame to low-medium

                     

Now add powdered spices, green chilies, and curry leaves. Stir to mix them well.

             

Add ½ cup water and cook chicken until water dries out.

                                   

Toward the end, squeeze the fresh lemon juice into the chicken masala.

                    

Stir to mix them well and turn off the flame.

                                       

In the chicken, masala add boiled macaroni and mix them on a low flame.

                                                     

                                           

Then add butter,sautéed veggies, and soya sauce and stir to combine well.

                             

Keep on stirring by adding coriander leaves.

                       

Turn off the flame_Chicken macaroni is done.

                           

Transfer to the serving bowl/plate.

                                  

Serve hot chicken macaroni with tea.  
                               

Potato Chops Recipe (Aloo Kabab)

Potato Chops| Aloo Kabab | How to Make Mutton Chops with step-by-step photos

Aloo Chops are super delicious, mildly spiced, and a bit tangy, satisfying your lunch/dinner needs and making them perfect for a snack.

Usually, people add mince is aloo (potato) to make chops, but here I added shredded mutton, chopped coriander, and green chilies along with lemon juice and red chili flakes, which brings a unique taste to potato chops. No breadcrumbs or eggs are required at the time of frying. Here, I will also provide some tips to make perfect potato chops.

                  

This delicious mutton potato Chops (Alu Chop) is in your diary, so you can make it fresh and serve it hot to your guests. As well as I used mutton meat, you can use chicken, beef, or lamb as desired. So let's begin with step-by-step photos...

To make Perfect Mutton Chops Tips:

Don’t overcook the potatoes; boiling them for about 15-20 minutes is sufficient to prevent them from becoming mushy. Cook the potatoes
on a medium-high flame. Use shredded meat instead of minced meat. Incorporate breadcrumbs into the mixture to help firm up the chops. Avoid storing the chops in the refrigerator, as they may become shredded while frying. Use a skillet or a non-stick pan for frying. Fry 3-4 chops in each batch. Maintain a medium flame while frying. Ensure that mutton or beef is dry; even a single drop of moisture can make the chops soggy.

For added crispiness, you can use breadcrumbs and eggs to coat the chops, although I didn't do this
this                      

If you have tried this Potato Chops 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 and subscribe to us on YouTube for the latest Recipe Video updates.

                                                   

To prepare this recipe, we will take a pan, pour 200 ml of water, add potatoe, bring it to a boil on high flame, then cover it for 15-20 minutes on medium heat.

                   

Coarsely ground green chilies, ginger, and garlic together to add to the meat

                                     

On the other hand, take another saucepan and put the mutton meat, add 150 ml of water along with all spices.

Stir to mix well and bring it to a boil, then cover the lid and let the meat cook until the water dries up along with the tenderized meat.          

Meanwhile, chop the coriander leaves and green chilies.

          

Once the water has evaporated, let it cool down for a while, then shred the meat.  

                 

Remove the pan from the flame, drain all the potatoes from the water, let them cool down completely, then peel them and grate them. You can mash the potatoes as well.
                            

Potatoes are grated 

Take another mixing bowl to add mashed/grated potatoes, shredded meat, coriander leaves, green chilies, red chili flakes, salt, bread crumbs, and lemon juice.

                          

Mix them well with the help of your hands and knead them into a dough. Keep aside.

Divide the potato dough into equal portions.

                               

Now give it to chop shapes around flattened or oval, as desired. 
              

Repeat the same process with all remaining potato balls and place them on the tray.

                    

Heat the ghee/oil in the skillet or frying pan on medium heat, then place the chop in the skillet/frying pan. Fry 3-4 chops in one batch in medium-heated oil/ghee.

                                   

Shallow-fry each side and fry for 2-3 minutes on medium flame. Flip them with the spatula and fry the other side till it turns to a light golden color.

                           

Once the chops are fried properly on both sides, transfer them to a paper kitchen towel to remove excess oil.
                                           

Now ready to serve hot with paratha sauce, ketchup, chicken,  pulao,matar pulao, and raita
Spread and enjoy!

                               

Cake Rusk Recipe

 

Cake Rusk || Dry Cake Rusk || How to Make Cake Rusk Recipe with step-by-step photos.

Cake Rusks are the favorite tea-time snack across Pakistan; dipping the crispy rusk in tea is something many of us would have done when we were kids and still continue to do so

Making the batter is super easy because it only involves a few basic ingredients.

However, it’s the baking time that might test your patience. Make this rusk at home, for they taste so wonderful that you will never ever buy them from the store again.

                  

What is Cake Rusk Made of?

Ever wondered what cake rusk is made of? It’s made from a simple yellow cake that is baked twice. I love to eat cake rusk with my hot tea, and when I get leisure time, I keep it by making it in an airtight jar-easily it stays fresh for around 2-3 weeks. Eid is also forthcoming, so you can also add it to your Eid menu with sheer khurma or Shami kababs.

For more Similar Recipes:

Vanilla tea cake

Chocolate brownie with vanilla

Fruit cake

If you have tried this Cake Rusk 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 and subscribe to us on YouTube to get the latest Recipe Video updates.

                      

Tips:

When baking rusks for the second time, keep a close watch on them. They typically take between 10 and 15 minutes to bake. Be cautious after the 10-minute mark, as they can burn easily. If you notice they are becoming very dark brown or black, remove them from the oven immediately and flip them over to bake the other side.

To store the rusks, keep them in an airtight container. They should remain fresh for up to three weeks.

                                     

To make this recipe, first melt the butter with the milk on the stove or double boiler_Let it cool down completely. 

                             

Meanwhile, sift the flour with baking powder, salt, and yellow food color, and mix well. Preheat the oven to 180 C 

                         

Grease the cake pan and line the paper. 

                          

                     

Crack the eggs into the bowl and beat them for a minute with an electric beater, then add sugar; start beating together.

                       

                    

Beat them on high speed until creamy. Then pour the milk mixture into the egg batter.

                       

Further, beat them together for 2-3 minutes on low speed. Lastly, add vanilla essence and stir till it is incorporated fully into the batter.

                

Add sifted flour gradually to the egg batter and slowly mix them with the hand whisker. Don’t use an electrical beater for mixing.

             

The cake batter is ready. 

                      

Pour the mixture into an 8*8 square cake pan.

                                                     

     

Bake the cake at 180 C for 40-45 minutes.

                          

Separate the edges of the cake from the cake pan. 

                          

Allow it to cool for 10 minutes on a wire rack.

                              

Once the cake cools down,  cut the cake vertically. 

                           

And shape into medium-sized strips.

                     

Arrange the cake strips on the baking tray, leaving some space between them. Now leave them in an open place for 12 hours. 

                      

We will now bake the cake rusk again after 12 hours

Preheat the oven to 160 C. Put the tray into the oven and bake for 15 minutes or until golden brown

                     

Each side should appear golden brown after the 2^nd bake. Allow the cake rusks to cool completely.

                         

Once cooled, the rusks will be crunchy and crispy. Store them in an airtight container.

                          

Enjoy the cake rusks with a hot cup of tea.