Spicy Malaye Boti

Ingredients :

1/2 kg Chicken boneless (cut in cubes)

5-6 tbsp of Cream

2 tbsp of Cream cheese 

Salt to taste

1/2 tsp of Black pepper

1/4 tsp of Chaat Masala

1/4 tsp of All Spice

1 1/2 tsp of finely chopped Green Chilies

1 tbsp of Lemon Juice.

Method :

Marinate Chicken in all the ingredients for 1 hour.

Put the chicken pieces on skewers.

Than grill them on a pan or coal or you can bake them as well.

Serve with ketchup or coriander raita or a dip of your choice!

Get ready to be praised !

Healthy Vegan Mayo Recipe

Ingredients:

1 cup soymilk 
2 ½ cups canola oil 
1 tablespoon tomato paste 
1 ½ tablespoon cider vinegar ½ teaspoon dry mustard (or ½ tablespoon prepared mustard) 
1 tablespoon agave nectar ½ tablespoon hot sauce (optional) ¼ teaspoon chopped garlic 
1 tablespoon salt 1 teaspoon pepper 

Method: 

Place the soy milk in a blender and, with the blender still running, slowly drizzle in the oil. Continue adding the oil until it is all absorbed. Transfer to a large bowl, and whisk in the vinegar, mustard, tomato paste, agave nectar, hot sauce, salt and pepper. The mayo will keep in the refrigerator, covered, for up to a week.

Spicy Chicken With Vegetables

Ingredients: 

2 Chicken Breasts – Skinless & Boneless 
2 tablespoon Garlic Paste 
4-6 tablespoon Harrissa Sauce 
2-3 tablespoon Oil 
2-3 tablespoon Salted Butter 
2 Peppers 
2 Red Onions 
1 Courgette 
12-14 Cherry Tomatoes 
4 tablespoon Olive Oil 
1 Pinch of Oregano Salt to taste 

Method: 

1. Wash and pat dry the chicken 
2. Add the garlic paste and make sure the meat is fully coated 
3. Leave to marinade for at least 1-2 hours – i left mine overnight 
4. Add the Harrissa sauce and coat well 
5. Leave to marinade for at least 1 hour 
6. Heat oil in a non stick pan 
7. Add the chicken and cook turning occasionally 
8. Add any remaining marinade while cooking 
9. Add the butter half way through the cooking 
10. Cook chicken till done to taste 
11. Serve immediately 

PREPARATION OF VEGETABLES 

1. Cut the peppers & courgette into medium size pieces 
2. Peel the red onions and cut into thick wedges 
3. Preheat an oven and place a non stick baking tray in it for 5-7 minutes 
4. Add the vegetables 
5. Sprinkle with salt and oregano 
6. Top with the oil and mix well 
7. Roast at Gas Mark 7 till done to taste 
8. Mix a few times while cooking 
9. Serve immediately

Spicy Roasted Lamb

Ingredients:

• 1 kg shoulder of lamb 
• 2 tablespoons olive oil 
• 1 onion, roughly chopped 
• 3 garlic cloves, crushed 
• 300 ml vegetable stock 
• Zest and juice of 1 orange 
• 1 cinnamon stick 

Method:

• Season the lamb well on both sides. 
• Heat the oil in a large ovenproof pan. Add the lamb and brown on both sides. Remove and set aside. 
• Heat the oven to 150°C. 
• Brown the onions in the remaining fat for 5 minutes, add the garlic and sizzle for 30 seconds. 
• Pour 175 ml of the vegetable stock and as it bubbles, scrape any caramelized buts at the bottom and sides of the pan. 
• Add enough of the remaining stock to come 1/3 of the way up of the lamb. Add the orange zest and cinnamon. 
• Cover and cook for 2 1⁄2 - 3 hours, turning half way until the meat is tender. Remove and wrap with foil. 
• Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5 – 10 minutes until slightly thickened and rich in flavor. 
• Season with salt and pepper and a squeeze of orange juice. Slice the lamb and serve with the sauce.

Spicy Chicken Nuggets

Ingredients:

1 cup water 
 1 cup flour 
 1/4 teaspoon pepper 
 1/8 teaspoon garlic powder 
 2 teaspoons salt 
 1 egg 
 1 teaspoon onion powder 
 1/2 kilo chicken breasts 

 Directions: 

1. Beat the egg and water in a bowl and set aside. 
2. Combine all the dry ingredients in a zip top bag. 
3. Pound chicken to 1/4 inch thick and cut into bite-sized pieces. 
4. Coat chicken with flour. 
5. Soak in egg mixture and return to flour. 
6. Shake to coat and place bag in freezer. 
7. Freeze 1 hour. 
8. Refrigerate egg mix. 
9. Repeat coating process after the 1 hour is up. 
10.Deep fry chicken nuggets in oil heated to 375 degrees. 
11.Drain on paper towels.

Today is National Eat Your Vegetables Day

Today is Eat Your Vegetables Day! Remember how your parents used to tell you to eat your vegetables? They were right: vegetables are essential for living a long, healthy life, and they are also delicious! In recent years, there has been a steady rise in the number of American families that grow their own vegetables. The most popular crops for home gardening are tomatoes, cucumbers, sweet peppers, and beans. 

There are many ways to celebrate Eat Your Vegetables Day. Swap your junk food snack for fresh vegetables, start a container garden on your back porch, make a big salad for your family and friends, or become a vegetarian for the whole day! Enjoy!


Chinese Vegetable Recipe:

1 lb fresh green beans or
1 lb carrots or
1 lb cauliflower or
1 lb broccoli or
1 lb onion (Any combination you prefer)
3 tablespoons vegetable oil 1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 cup chicken stock


Directions: 

1 Slice and mix vegetable combo.
Stirfry vegetables for 2 minutes in oil.
2 Add soy sauce,sugar and fry 1 minutes.
3 Add chicken broth,cover and steam for 8 minutes.

Spicy Shrimp Recipe

Ingredients:

1 lb shrimp, cleaned
2 cloves garlic
1 medium onion, chopped
1 Jalapeno pepper, chopped
1 juice of lime
½ tp parsley
¼ tsp red pepper flakes
2 roma tomatoes, chopped
½ tsp salt
2 Tbsp cilantro, chopped
coconut oil

Instructions:

1. Preheat skillet on medium with coconut oil
2. Add garlic, onion and jalapeno and cook for 4 min 
3. Add red pepper flakes and parsley and continue to cook for 4 min 
4. Add tomatoes and cook for 5 min 
5. Add shrimp, lime, salt and pepper and cook for another 3-4 min .
6.Serve with cilantro and Enjoy!

Chinese Golden Chicken

Ingredients:

6 chicken breasts (cut into inch pieces)
6 egg whites
1 1/2 cups soy sauce
2 cups flour
2 cups cornstarch
2 cups vegetable oil or
2 cups canola oil

Directions: 

1 Cut chicken into inch pieces. 
2 Whisk together egg whites and soy sauce. 
3 Soak chicken in soy mixture for 20 minutes covered in the fridge. 
4 Add 2 cups oil to wok or deep fryer. 
5 Heat wok to 350°F. 
6 Put cornstarch and flour into a reseal able plastic freezer bag. 
7 Add chicken to bag a little at a time, shake until evenly coated. 
Add more of the 50/50 flour mixture as needed to finish the job. 

Hot and Spicy Zinger Burger Recipe

Ingredients:

2 chicken breast thin slices
½ cup flour
½ cup corn flour
½ cup rice flour
2 tb.s baking powder
1 egg 1ts salt
1ts black pepper
1ts white pepper
4tb.s mayonnaise
4 slices cheese
2 leaves lettuce Oil for frying
2 burger buns.

Method: 

Mix flour, corn flour, rice flour and baking powder and put them a side. 
Apply salt, black and white pepper on chicken’s breast both sides. 
Beat egg with salt, black and white pepper. 
Now apply egg on breast pieces and then coat them in flours, again apply egg and flour(you have to do a double coating) 
Heat the oil, deep fry the breast pieces on medium heat. 
Cover them with lid while frying. 
Apply mayonnaise on each side of bun, then put chicken, lettuce leave, and cheese slice. 
Finish it with other piece of bun on top.

Spicy Afghani Pulao Recipe

Ingredients: 

1 kg Saila Rice 
1 1/2 kg Chicken 
4 Onion chopped 
8 Green cardamom 
12 Tomato 
1/2 Cup White vinegar 
1 1/2 cup Ghee/oil 
1 tsp All spice 
1 tbsp Crushed black pepper to taste Salt

Method:

 
Soak 1 kg rice for 8 to 10 hours.

Heat 1 ½ cup ghee in a pan, 

add in 4 chopped onion and fry till golden brown. 

Remove and blend the brown onion with 12 tomatoes, 

½ tsp all spice and 8 green cardamoms.Add the blended mixture in pan and fry well.

Separately in a pan fry 1 ½ kg chicken till golden brown, add fried chicken in Masala mixture. 

Also add 1 tbsp crushed black pepper and 2 cups hot water. 

Cook till mixture thickens. 

Now turn the flame off. 

Boil 1 kg soaked rice with salt to taste and 1 tbsp vinegar
till half done.

Now spread boiled rice in a large greased pan, top with chicken
mixture. 

Cover with the remaining boiled rice.

Sprinkle ½ tsp all spice powder on top. cook for 10 minutes over high flame, 

now put on a hot griddle and simmer for 5 to 10 minutes till done. Serve with Raita.

Spicy Indoneshian Fride Rice with Chicken

Ingredients: 

600 gm Frozen Gourmet Chicken Fillet 
2 cups basmati rice 
2 spring onions 
3 tablespoons grated ginger 
I large carrot 
6 pieces baby corn Handful of fresh coriander 
Handful of fresh mushrooms 
1 cup green beans For the sauce 
 3 tablespoons of honey 
¼ cup teriyaki sauce 
2 tablespoons soy sauce 
2 lablespoons Hoisen Sauce 
1 tablespoon the juice of grated ginger 
1 tablespoon rice vinegar 

Method: 

First, start by cooking the rice. 
Soak the rice in warm water for about 30 minutes then drain. In a non-stick saucepan add one tablespoon of vegetable oil and put over medium heat. 
Add the drained rice and fry for couple of minutes. 
This step will ensure that you have fluffy and shiny rice at the end. 
Add warm water up to 2 cm over the rice. 
Bring to a boil then cover and let cook for 20 minutes over a very low heat. 
Once done take away from the heat and using a fork pour into a big dish and let it cool while we prepare the other ingredients for the dish. 
While rice is cooking, prepare the sauce by combining all the ingredients of the sauce and put aside. 
Also cut the chicken and vegetables. 
Start by finely slicing the spring onions and leave some for garnish. 
Finley slice the ginger, the carrots, the baby corn. 
Dice the mushrooms, the bell peppers into small cubes. 
Cut the chicken into thick stripes and put aside. 
In a hot wok add 2 tablespoons of vegetable oil. 
Then fry the ginger, spring onions and bell peppers for a minute. 
Then add the rest of the vegetables. And stir for another 
2 minutes. 
Now add the cooled rice and using a wooden spoon mix all the ingredients together. 
Leave on high heat for few seconds to allow the rice to crisp at the bottom. Then stir again. 
Add half of the sauce you prepared earlier and stir again till the sauce has covered the rice totally. 
Put aside till we cook the chicken. 
In another wok add a small tablespoon of vegetable oil and put over medium to high heat. 
Add the chicken and fry for couple of minutes then add the remaining sauce and lower the heat. 
Since the sauce has honey it will become sticky as it reduces. 
It will take another 2 minutes to be fully cooked. 
Serve in a big deep dish and top with the chicken and the fresh coriander and sprinkle with the finely chopped spring onions. 

Spicy Vegi Chilli Milli Kebab

Ingredients:

4 boiled potatoes
1/2 cup green peas
1 cup spinach, chopped
2 tablespoon breadcrumbs
1 teaspoon ginger
4 green chillies 1 teaspoon garlic
1/2 capsicum, coarsely chopped
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/4 teaspoon dried mango powder
1 teaspoon oil Salt to taste Few fried green chilies for garnishing


Instructions:  

Mash the boiled potatoes in a bowl. 
Boil the spinach, drain and blend into a fine puree. 
Also boil green peas and keep aside. 
Combine 1 teaspoon ginger, 1 teaspoon garlic, 4 green chilies and 1/2 coarsely chopped capsicum in a chopper and chop them very finely. 
You can chop them with knife as well. 
Now mix the boiled potatoes, spinach puree, boiled green, chopped mixture of ginger-garlic, 2 tablespoon breadcrumbs, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon dried mango powder and salt to taste. mix very well. 
Rinse the skewers in running water, apply some oil over them and arrange the kababs onto the skewers, just like shown in images. 
Preheat the oven at 350 degrees F and place the skewers in it. 
Grill the kababs for about 20 minutes till they turn little golden brown and crispy. 
Take out the kababs onto the skewers and garnish with some fried green chilies.

Spicy Shanghai Fried Chicken

Ingredients:

2 lbs chicken 
1 piece of ginger, 
1-inch, minced 
 3 spring onions, chopped 
 3 tbsp soy sauce 
 2 tsp Chinese rice wine 
1/8 tsp five spices powder 
 2 tsp Sichuan peppercorn 
 1/2 tsp salt cooking oil for frying.  


Method:

Clean and wash the chicken. 
Then pat it dry. In a small bowl, combine ginger, spring onions, soy sauce, five spices powder, Sichuan peppercorn and salt. 
Rub the cavity and outside of the chicken with five spices powder mixture. Let it rest for at least about 1 hour. 
The longer is better. Prepare a steamer.
Put the chicken in the steamer and steam it over boiling water for 30 minutes. Transfer to a dish and discard the seasoning. Dry it with paper towels. 
Heat the cooking oil in a wok over high heat. 
Add the chicken and fry it at 350 F about 3 minutes each side or until golden brown. 
Remove from the oil. Drain. 
Cut the chicken into bite-seize pieces and serve immediately.

Spicy Vegetable Biryani

Ingredients:

Rice - 1 cup basmati
Onion - 1 handful (cut into length wise)
Mint - 1 handful
Carrots - 1/2 cup(chopped)
Beans - 1/2 cup (chopped)
Cauli flower - 1/2 cup (chopped)
Peas - 1/4 cup (washed)
Mixed bell pepper - 1/4 cup(green, yellow and red). Potato - 1 (medium)
Tomato - 1 (medium) chopped
Curd(Yogurt) - 1/4 cup
Green chilli - 2 nos
Turmeric - 1/2 tsp
Garam masala powder - 1/4 tsp
Whole garam masala - cloves, cardamom, bay leaves & cinnamon sticks
Ginger garlic paste - 1/2 tsp
Oil - 3 tsp Corainder leaves - some
Salt to taste

Method: 

1. Soak the basmati rice for about 30 mins. Add some salt and cook the rice with one and half water. Once the rice is cooked, cool the rice. 
2. Take the big pan, heat with 3 tsp of oil. Put the whole garam masala. Once garam masala gets into golden color, add the onion and green chilli. Stir for a minute and now add gingergarlic paste. 
3. Add the beans first as it will take more time to cook. Cook it for 3 mins and then add potato, cauli flower, carrot, some salt. Mix it well and cook for a minute. Add tomato and turmeric. Cook until the mix gets soft. 4. Now add the peas and mixed bell pepper, cook for a minute. Add curd. Mix it very well. Cover the pan to cook for 2 minutes. 
5. Now add corainder leaves and cooked white rice. Mix it gently. 
6. Biryani is ready to be served.

One point to note here is we are cooking rice and vegetable separately. The vegetables gets salt, spicy and cooked correctly so biryani gets good flavor and taste. Usually many people use pressure cooker and put both rice and vegetables together. Due to this vegetables will be mashed. But in our method as we are cooking separately, biryani gets good flavor and taste.

Spicy Creamed Spinach (Malai Saag)

Ingredients:

3 tablespoons ghee or butter pinch of asafetida
1/4 teaspoon garam masala
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1/8 teaspoon ground nutmeg
1/4 cup unbleached all-purpose flour
2 cups milk, heated
10 oz (285 g) spinach, chopped
3/4 teaspoon sea salt fresh ground black pepper
Instructions: 

Melt the ghee or butter in a large saucepan or wok over medium heat. As it melts, toss in the asafetida powder into some of the heated butter, wait a few seconds, then stir in the garam masala, coriander, cayenne, turmeric and nutmeg. Turn down the heat to moderately low, and stir-fry the spices for a couple of minutes until fragrant.

Whisking the spiced butter or ghee continually with one hand to avoid clumping, slowly sift the flour through a fine-mesh strainer into the pan with the other hand. Slowly pour in the heated milk, while continuing to whisk. As the milk is blended into the butter and flour mixture, it will become a medium-thick sauce. Continue whisking to keep the sauce smooth until it reaches the desired consistency.

 Add the spinach and use a fork to spread the spinach evenly throughout the sauce. Cook for 5-6 minutes, stirring frequently with a wooden spoon. Remove from heat, and season with the salt and black pepper. Serve hot.