Chicken Steam Roast Recipe

Chicken Steam Roast || Steam Chicken Recipe || How to Make Chicken Roast with step-by-step recipe 

Steam Chicken Roast is a unique, nutritious, and delicious relish dish popular in Pakistan. The main highlight of the Steam Roast Chicken recipe is the marination batter that includes yogurt, red chili, salt, garlic, black pepper, black cardamom, green chili paste, and lemon juice, then it is smoked with charcoal.

Steam roasted chicken is one of the most healthy recipes, especially for those who cannot have oily foods and have any health issues doctors prevent using oily foods, don't need to worry they can have it without taking any stress just because it's healthy and safe, additionally, it's an ideal recipe even those who are on a diet and they have weight issue as well, this recipe is prepared with only 2 tbsp olive oil and a few spices.

It’s my own family recipe. I have told you before that in my family,y very few spices are used in the cooking. Trust me, they have very good taste after preparing the dish. Here I am gonna vary it using charcoal smoked in the steam roasted chicken, so let’s begin...

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

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Firstly, wash the chicken very well under running water and make 4 slits on each chicken piece with a sharp knife.        

                             

Place the charcoal on the gas to heat well.
                             

Take black peppercorns and black cardamom seeds and grind them together until a fine powder. Keep aside.

In a large mixing bowl, put chicken pieces along with all ingredients. Note: You can even add cream along with yogurt to give more softness to the chicken, mix them very well

Now, give it to charcoal smoke. Keep a small steel/aluminum bowl in the middle of the chicken mixture. Place coal in a bowl, and drop some ghee/butter on the coal.  

Cover the lid tightly for 10 minutes or until the smoke is finished. Now remove the charcoal from the chicken bowl and keep it in the fridge for about 4 hours.

                        

Place a steamer on the stove to add 200ml of water, or you can adjust the water according to the capacity of your steamer. Let's bring it to a boil on a high flame.
                       

Meanwhile, one foil sheet is cut into 2 pieces, and wrap the chicken piece with the foil sheet properly.
                    

Repeat the same process with all remaining chicken pieces, then place them in the steamer and cover it for around 30-40 minutes.

Afterward, remove from the foil and transfer to the serving tray.

Now ready to serve with green sauce and raita at dinner/lunch 

                                            

Beef Keema Kabab Recipe ( Keema Tikki )

                                                                       

Beef Keema Kabab Recipe || keema Tikki | Kacha Keema Kabab with step-by-step photos and video....

 

Beef Keema Kabab, also known as Kachha Keema Kabab, is a traditional dish rooted in Mughal cuisine. Characterized by a slightly spicy flavor and a soft, moist texture, this kabab is often prepared for special occasions such as Eid al-Adha. The recipe allows for a variety of minced meats, though this guide focuses on beef mince. 

These kababs pair well with paratha or sliced bread and serve as a delightful option for children's tiffin boxes, especially when accompanied by ketchup, making them a nutritious lunch choice.

Flavor Profile and Comparison

 

When comparing beef keema kabab to other varieties, such as shami kabab, many prefer the juiciness and rich flavor of keema kababs. Shami kababs tend to be less succulent, appealing to those who favor a more traditional taste.

         

My Latest Beef Keema Kabab Video:

 

Key Recipe Tips:

 

Meat Preparation:

Do not wash the minced meat as this can introduce excess moisture, leading to soggy kababs that may fall apart while frying. Aim for beef mince with approximately 20% fat content to ensure juiciness.

 

Spices and Ingredients: 

This recipe incorporates spices, herbs, and whole spices 

such as coriander seeds, black peppercorns, and roasted chickpeas, should be dry-roasted for maximum flavor. 

Both fried brown onions and raw chopped onions are used; the fried onions add sweetness and depth, while the raw onions help retain moisture in the kababs.

Moisture Control: 

It’s crucial to squeeze the raw chopped onions to remove excess moisture, ensuring that your kababs hold their shape during frying.

 

Meat Binding: 

Finely minced meat is essential for achieving the desired texture. If your beef mince lacks fat, butter can be used as a substitute to enhance flavor.

                         

Ginger and Garlic:

Using ginger garlic powder instead of a paste prevents the addition of extra moisture. 

 

Marination and Kneading:

Marination time allows flavors to develop, and kneading the mixture properly will help achieve a firm, air-bubble-free kabab.

Cooking Method: 

Shallow frying in healthy oils is recommended over deep frying or using ghee, as it aligns better with health-conscious choices.

                                        

You Might Like This:

Beef Kababs For Pulao

Aloo Kabab Cutlets

Labenese kabab

Gola Kabab

Chicken Chapli 

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

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Meat Preparation:

Rinse the meat thoroughly and have it minced, ensuring to include fat for moisture.

                                                 

Spice Preparation:

In a pan, combine coriander seeds, black peppercorns, and roasted chickpeas, dry-roasting for 1-2 minutes. And grind them to a fine powder.

                                    

Onion Preparation: 

Fry brown onions in a separate pan and set aside. 

Chop and squeeze raw onions to remove moisture.

Mixing and Kneading: 

In a mixing bowl, combine all masala ingredients, including salt, chili flakes, roasted ground masala powder, fried onions, chopped cilantro, chopped green chilies, and minced meat.

                    

                                

Knead until firm, then let rest for one hour.

                     

Shaping the Kababs: 

After resting, shape the mixture into kababs, preferably medium-sized to account for shrinkage during cooking.

                                        

Frying: 

Heat oil in a pan, and place the kababs evenly spaced to prevent overcrowding. 

                                      

Fry until golden brown on both sides.

  

Serving: 

Once they are well-fried, serve the kababs hot with chutney paratha or naan for a satisfying meal.

                                   

**Conclusion**

 

By following these detailed steps, you can successfully prepare delicious Beef Keema Kababs that are sure to impress. Enjoy the vibrant flavors and textures of this classic dish!

                                      

Calzone Pizza Recipe | Stuffed Pizza

Calzone Pizza Recipe || Stuffed Pizza   || How to Make Calzone Pizza with step-by-step photos and video.

Calzone pizza is a delicious Italian dish originating from Naples. It consists of a flaky, golden-brown crust that is folded into a crescent shape and stuffed with various fillings and cheese. While it shares similarities with pizza, it is not the same. In my first attempt at making a calzone, I used minced meat filling combined with a creamy white sauce, and I’m happy to report that it turned out successfully. You can customize your calzone with a variety of fillings, including vegetables, chicken, beef, and mutton. To give my calzone a spicy kick, I added red chili powder. While traditional Italian pizza typically uses paprika, I opted for red chili powder to suit my taste. Feel free to adjust the spice level to your preference!

                                       

My Latest Video Calzone Pizza Recipe:

I have already shared homemade pizza dough and pizza sauce recipes in my previous post. As well as you can also check out mince stuffed burgers, Afghan flat naan, chicken bread rolls, and chicken stuffed buns. read

Tips for making Perfect Calzones:

1. The part of this calzone recipe that requires the most skill is making the dough. Our homemade Pizza Dough recipe is our tried and true method and has all the instructions you need to break down making pizza dough at home.
2. Fully sauté the mince before filling. Make sure to sauté your mince before filling the calzone. Sautéing the mince releases most of its liquid, so you won’t wind up with a soggy calzone.
3. Don’t overstuff it! When filling a calzone pizza, add less cheese and mince filling than you think you’ll need. An overstuffed calzone will start oozing in the oven, and the crust will get soggy. Overfilling it will also make it tougher to crimp the edges of the calzone closed and will make the whole process incredibly messy (it’d still be delicious though!                                

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

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To prepare this recipe, first knead the pizza dough and let it rise for an hour. Follow the best homemade pizza dough. 

                                                               

"Gather all the required ingredients and prepare them accordingly."

                                

Take a saucepan and add butter. Heat it on a low flame until the butter is melted. Once the butter has melted, add chopped garlic and sauté it on a low flame for a minute. 

Then pour in milk, followed by cream and cheese. Stir everything well on a low flame until everything is incorporated. Remove it from the flame. Your white sauce is ready! You can keep it aside for later use.

                                         

Take another pan or pot and add oil. Heat it up and then add chopped onions. Sauté them for 3-4 minutes on medium flame until they become translucent. Now add the mincemeat and fry it with the onions until the water dries up.

Add the powder and spices, mix well, and then add the herbs. Keep mixing on low-medium flame while adding mushrooms and white sauce to the mince.

           

Stir to combine well.
                                         

Allow the minced meat to cook on medium flame until

the oil is absorbed. Separates. Then, add flour to the meat and stir well to combine. The filling is now ready to be set aside.               

                 

                                   

Punch the dough to remove excess air, shift it to the working surface, dust the flour_knead the dough again for 2-3 minutes, and divide into equal portions. Then give it a ball shape.

                           

Take one dough ball and place it on a floured surface. Gently press the dough ball and then roll it until it becomes a round shape of around 5-6 inches in diameter. Use a fork to pierce the roti to prevent it from puffing up. Next, apply pizza sauce on one half of the dough circle.

Add the mince filling mixture, cheese, black olives, and a pinch of oregano to the same half of the dough. Be sure to leave about ½ inch of space around the edge of the dough.

                        

Fold the dough in half to form a half-moon shape, crimp the edges with a fork, and transfer the calzone to the baking tray using a spatula. 

                                                  

Repeat the same process for all three calzones, and place them on the baking tray. Cover the tray and allow the calzones to rise for an additional 20 minutes. In the meantime, preheat the oven to 200°C. 

Brush the calzones with a milk wash and then make small slits with a sharp knife. Bake the calzones at 200°C until they are golden brown, which should take around 20-25 minutes.

                 

                         

Remove calzones from the oven and spread butter on top.

Cover with a kitchen napkin and let sit for 5 minutes.        

                                               

After allowing it to cool, slice the dish from the center to reveal a cheesy, golden-brown, flaky crust.

                                              

                                              

Transfer to the serving plate.                                                                                                                                     

Serve with French fries and ketchup.p