Healthiest Chicken Wraps From Heaven

My Invention again

Take 400 Gms of chicken breast and add the following spices after cutting it into small chunks

Ingredients:

Onion – 2 Slices
Tomatoes – 2 sliced and seeds removed
lettuce
Fresh mint leaves (Do not miss)
Cheese slice

SPICES:
Kitchen king masala
Generous amount of black pepper
Salt to taste
Turmeric
kitchen king Masala
Keya Oregano seasoning

Cook it in an idli maker with 1 glass of water by greasing the pits lightly for 25 minutes on medium heat.

Cut Lettuce, Mint leaves, Onion Tomatoes and chop the chicken once done.

place cheese slice on tortilla/roti and assemble.

ready for pet pooja

I believe one of the lightest dinner one can have. By the way, the water remaining in the idli maker is a chicken soup in the cup. DELICIOUS!

Garlic Roasted Chicken Wings

Ingredients (for 2 kg of chicken wings)

2 kg chicken wings
1 cup yogurt
20 cloves of garlic, chopped
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup honey
2 tablespoons apple cider vinegar
1 teaspoon black pepper
2 teaspoons salt
1 lemon juice
1 tablespoon mustard oil
1 tablespoon of paprika
1 tablespoon of onion powder
2 tablespoons chopped fresh parsley (optional for garnish)

Instructions

Clean the chicken wings and pat them dry.
In a large bowl, combine yogurt, Lemon Juice, chopped garlic, olive oil, mustard oil, soy sauce, honey, apple cider vinegar, salt, and pepper. Mix well to combine all ingredients.
Add the chicken wings to the bowl and toss until they’re fully coated with the garlic mixture.
Cover the bowl with plastic wrap and marinate the chicken wings in the refrigerator for at least 2 hours. For best results, marinate overnight.
Preheat your oven to 200°C (around 400°F).
Arrange the chicken wings on a baking sheet lined with parchment paper. Make sure they’re in a single layer and not too crowded.
Pour any leftover marinade over the chicken wings.
Roast the chicken wings in the preheated oven for 40-45 minutes or until they’re golden brown and crispy. Flip them halfway through to ensure they’re evenly cooked.
Once done, remove the chicken wings from the oven and let them cool for a few minutes.
Garnish with chopped fresh parsley if desired and serve.

The Result

Garlic Bread (Tej’s Baking At Home) – COVID TIMES

well, I was annoyed by buying the bread from the market every alternate day and did not like the taste. Moreover, they say wheat, and god knows what’s inside. So here is an awesome easy recipe, at least we could do this whenever is needed and know what’s inside.

INGREDIENTS (Cooking time 25 mins., Fermentation about 2 hours or overnight)

12 Gm active yeast in 1/2 cup lukewarm water
1 Tbsp (5 gm) sugar
500 gm general-purpose wheat flour
Salt – 1 tsp
garlic powder – 2 tsp
oregano seasoning – 2 tsp
onion powder – 2 tsp
Milk (Lukewarm) 1/2 cup
oil/melted butter (3 Tbsp)

Mix Water + Yeast + Sugar and keep it aside for 15 minutes

Mix the rest of the ingredients and knead to a soft sticky dough (add water if necessary). Mix yeast water and keep for fermentation for 2 to overnight.

Take out the dough and knead it for 5 more minutes to push out all the air. Roll it into a thick (1/2 an inch) round shape. Grease the baking dish and swivel dry flour all around the container. Remove access flour and place the flattened dough for baking

Bake it in a convention mode / preheated over at 200 Celsius for 25 to 35 minutes.

Results: Below is the awesome result of freshly home-baked bread and staying for days together. Now you know what’s inside

Never like before – Chicken Keema YUMMY!!

Ingredients:

Minced Chicken – 500 grams
Onion – 2 (finely chopped)
Tomatoes – 2 (finely chopped)
Ginger-Garlic Paste – 2 teaspoons
Green Chilies – 2 (finely chopped)
Red Chili Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Cumin Seeds – 1/2 teaspoon
Oil – 2 tablespoons
Hung Curd – 1 cup
Salt – to taste
Fresh Coriander Leaves – a handful (chopped)
Water – 1/2 cup
Instructions:

Heat oil in a pan over medium heat, and add the cumin seeds. Wait for them to splutter.

Add the chopped onions to the pan and sauté until they turn golden brown.

Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell is gone.

Add the chopped tomatoes and green chilies to the pan, mix well, and cook until the tomatoes are soft.

Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.

Add the minced chicken to the pan and mix well. Cook until the chicken changes color.

Add the salt and water to the pan, curd, cover it, and let it cook for about 15-20 minutes, stirring occasionally.

Once the chicken is fully cooked, add the garam masala powder and mix well.

Garnish with chopped fresh coriander leaves and serve hot with naan, rice, or your choice of bread.

Enjoy your Chicken Keema!

Hai Hai! Karela and Pyaaz

This works amazingly all the time I have done it. Mix all the spices in the quantity mentioned below.

Peel, and Slit the karelas lengthwise as shown below. Apply light salt and keep them overnight to release bitter juices.

Preparation

1. Wash the karela lightly in the morning

2. Stuff it with light masala prepared by mixing the spices mentioned above. you can proportionate the quantity of spices based on quantity you are preparing.

3. Deep fry it to dark brown.

4. Peel off medium onions and cut them to a ‘+’ perpendicular half slit.

Stuff the slits with masala

5. Shallow fry onions on a slow to medium heat in 3 to 4 tbsp of oil for about 5 to 6 minutes each side. Flip only once

6. Add Deep fried karela and cook together for another 5 minutes.

and the final result

DAHI WAALE ALOO (POTATO IN CURD GRAVY)

INGREDIENTS:

curd or yogurt beaten	1 Cup	asafoetida (Heeng)	2 pinches
red chilli powder	1 tsp.	curry leaves	1 stalk
salt	To Taste	coriander leaves chopped	for garnish
Dhania powder	1/2 tsp	water	1 Cup
Turmeric powder	1/4 tsp.	ginger, garlic grated	1/2 tsp each
garam Masala	1/4 tsp.	green chillies slit	3
cumin	1tsp	wheat flour	1/4 tsp
mustard seeds	1tsp	cooking Oil	1tbsp
Medium potatoes boiled & peeled	3

METHOD:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.

Serve hot with lacha paranthas OR rice.

RESULT:

Shahi Paneer – Classic Punjabi style

INGREDIENTS

Paneer	500 Gms	Shahi Jeera (roasted on Tawa)	1 tsp
Hung Curd	500 Gms	Salt	To Taste
Onion	2	Red Chilli Powder	1 Tbsp or as required
Tomatoes	5	Oil	3 Tbsp
Ginger Garlic Paste	2 Tbsp	Kasuri Methi	2 Tbsp
Fresh Cream	200 Gms/ML	Shahi Paneer masala OR Chicken Masala OR Kitchen King	1 Tbsp
Turmeric	1tsp

Step 1
Cut Paneer into desired size pieces and mix with curd, half quantity of ginger garlic paste, chosen dry masala, salt to taste and red chilli powder. Keep aside (in refrigerator if its summer) for 45 minutes.

Step 2
Add Oil in a heated pan and add turmeric, once aromatic add onion paste, remaining ginger garlic paste and fry till onions are just light brown. Add salt for this mixture only.

Step 3
Add tomato Paste and fry for 5 more minutes on high heat.

Step 4
Add marinated paneer mixture and cook on low heat for 10 minutes with stirring untill paneer is softened and all juices are mixed.

Step 5
Add Fresh cream and give it a quick mix. Mix kasuri methi and garnish with roasted Shahi Jeera.

THE RESULT

Italian North Indian

Aaloo Jeera mixed with chicken Salaami. A real mouth-watering and simple meal. Got proteins, carbs, and an awesome taste of garlic.

Magical North and South Blend

Chicken In Poha Masala– of course Yummylicious
The easiest recipe, I would say

Ingredients:

Marinate the ingredients below for 15 minutes		Fry Below separately
Chicken Legs (drumsticks)	4	Onion	1 Medium
Curd	2 tbsp	Curry leaves	10 to 15
Chicken Masala (any)	1 tbsp	Tomatoes	2 medium
salt	to taste	oil	1tbsp
Chat Masala	1tbsp	Black Mustard seeds	1 tbsp
Dry mango Powder	1tsp	Green chilli (Slit)	4
oil	1tbsp	coriander leaves	Garnishing
Chili powder	1 tbsp
oil (For Frying)	2 tbsp

For Masala
1. Put 2tbsp Oil
2. Add Mustard seeds
3. Once they pop up, add curry leaves
4. Add slit green chili
5. Add onion
6. After 5 minutes add chopped tomatoes

For Chicken
Mix all the ingredients listed for chicken.
Keep aside for 30 minutes.
Fry chicken legs in 2 tbsp of oil in a separate pan.

cook for 3 minutes on each side on low heat and covered with a lid.

When both are done, It’s time to mix them.

Toss them in a pan nicely to mix evenly and cook together for 5 minutes for all the juice and flavor to be mixed.

Garnish with fresh coriander leaves.

and serve it hot on a plate with Roti or even Rice. yummylicious!

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