Wednesday, 6 June 2018

Chicken Pakora (Achari) Recipe with homemade Achari Masala

Ingredients for Achari Masala:

  • 1 & ½ tbsp coriander seeds
  • 1 tsp Mustard Seeds
  • ½ tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 1 cup roasted Achari Masala


Ingredients for Marination:

  • 500 gm Chicken Boneless
  • ½ cup yogurt
  • 1 cup ground Achari Masala
  • Salt (As needed for taste)
  • 1 tbsp ginger garlic paste
  • 1 tsp red chili flakes
  • 2 tbsp lemon juice
  • ½ tsp turmeric powder
  • 1 tbsp garam masala

Ingredients of Gram flour mixture for chicken pakora:

  • 1 cup Gram Flour
  • 1 tsp red chili flakes
  • 1 tsp Nigella Seeds
  • 1 tbsp corn flour
  • Salt (As needed for taste)
  • Water (As Needed)
  • 500 gm Marinated chicken (already prepared)
  • Cooking oil (As Needed for frying)

Directions for Achari Masala:

  1. Take a cooking pan, add coriander seeds, mustard seeds, fenugreek seeds, fennel seeds, & fry these
  2. Put this roasted achari masala into grinder mixer & grind well until you got a smooth mixture
  3. Achari Masala is ready

Directions for Marination:

  1. Take a bowl, then add chicken, yogurt, ground achari masala, salt, ginger garlic paste, red chili flakes, lemon juice, turmeric powder, garam masala in this bow, & mix it well
  2. Leave for 20 minutes

Directions of Gram flour Mixture for making chicken pakora:

  1. Add gram flour, red chili flakes, nigella seeds, corn flour, salt, water, & mix it well to prepare a mixture
  2. Then add marinated chicken & mix again
  3. Add cookin oil in a pan, let it warm
  4. Then add these small chicken pieces from the mixture which we have prepared above
  5. Now fry on medium flame until you got golden brown pakora’s
  6. Serve with sauce/ketchup
  7. Use salad leaves while serving
Article By: Sooperchef.pk

Tuesday, 5 June 2018

Mirror Glaze Cheesecake

The perfect way to celebrate this 14th of August is with sooperchef’s delectable and distinctive Mirror Glaze Cheesecake recipe. Glazing is a cooking technique which includes a coating of glossy coating. The coating can be sweet or in some cases it is kept savory and is applied by dipping, dripping and or applying by a brush. Basic icings and egg whites are used as glazes. There are many other ...eid ul fitr recipes

Ingredients

  • 200g Biscuits
  • 150g Butter
  • 300ml Whipped Cream
  • 150ml Cheese Cream
  • 400ml Condensed Milk
  • 100g Gelatin
  • 200ml Water
  • 150g Sugar
  • 200g White Chocolate Chip
  • 100g Corn Syrup
  • ½ tsp Green Food Color

Cooking Method:

  1. Crush the biscuits in a plastic bag.
  2. In a bowl, add crushed biscuits, butter and mix them well. After that add this mixture in cake frame and press it slightly
  3. Keep in the refrigerator for 15-20 minutes
  4. In a bowl, add cream and shake until it thickened
  5. Now, add cheese cream, condensed milk, gelatin and mix until it thickened
  6. Now, add green color half of it and mix well then add this both green and white mixture in the frame. Keep in the refrigerator for 2-3 hours
  7. In a pan, add water, sugar, gelatin and cook for a while
  8. In a bowl, water, white chocolate chip, condensed milk, corn syrup and mix them, then add green color and mix again
  9. Now, spread the green and white mixture on cake
Article By: Sooperchef.pk

Wednesday, 14 February 2018

Strawberry Chocolate Pudding Parfait

I’m always looking for easy, yummy snacks for my kids during the summer. Summer break means they are home every single day, which means I need to have more snacks on hand. This is one of my go-to snacks not only for the kids but for myself. It’s kind of healthy (depending on how many chocolate chips you put in it). The best thing about it is that it’s easy and you can make it as healthy or unhealthy as you want. Skim milk vs. whole milk in the pudding. Add more fruit? Just a few chocolate chips or a handful? This is one of those snacks or desserts that you can make it your own. Maybe you add banana? Change up the pudding flavor. There really are so many variations.

Ingredients:


  • 1 – 0.9 oz box of Jello chocolate pudding
  • 2 cups milk
  • 8 strawberries – chopped
  • 8 tsp of chocolate chips
  • 4 dollops of Cool Whip

Preparation:



  1. Make the pudding according to the box. Or you can make your own like we did a couple months ago.
  2. Put 1/4 cup pudding in the bottom of 4 bowls. In each bowl sprinkle approx. one TBSP of chopped strawberries on top. Toss a TSP of chocolate chips on the strawberries.
  3. Layer another 1/4 cup of pudding on top of the strawberries. Add another TBSP of strawberries on the pudding. Sprinkle more chocolate chips.
  4. Add a dollop of Cool Whip on the top.
  5. Done. That easy!

Ingredients


  • 1 - 0.9 oz box of Jello chocolate pudding
  • 2 cups milk (for pudding)
  • 8 strawberries - chopped
  • 8 tsp of chocolate chips
  • 4 dollops of Cool Whip

Instructions



  1. Make the pudding according to the box. Or you can make your own like we did a couple months ago.
  2. Put ¼ cup pudding in the bottom of 4 bowls. In each bowl sprinkle approx. one TBSP of chopped strawberries on top. Toss a TSP of chocolate chips on the strawberries.
  3. Layer another ¼ cup of pudding on top of the strawberries. Add another TBSP of strawberries on the pudding. Sprinkle more chocolate chips.
  4. Add a dollop of Cool Whip on the top.
  5. Done. That easy!
Source: Strawberry Chocolate Pudding Parfait

Tom Daley's fragrant salmon parcels

From the diving board to the... chopping board! Tom Daley makes his Lorraine kitchen debut, rustling up delicious salmon parcels. He also talks about his journey into cooking, giving hope to parents with fussy children everywhere...

Serves 2

Prep: 20 minutes
Cook: 25 minutes

Ingredients:



  • 2 tsp olive oil
  • Zest of half lemon (retain the zested lemon)
  • ½ tsp coriander seeds, roughly crushed
  • ¼ tsp fennel seeds, roughly crushed
  • 1 small courgette, sliced
  • 4 cherry tomatoes, halved
  • 1 small corn on the cob, kernels sliced off
  • 1 small sweet potato (about 165g diced into 1cm pieces)
  • 2 x 150g thick salmon fillets 
  • Small handful of coriander, chopped
  • Salt and freshly ground black pepper

Method:


  1. Cut out two large pieces of baking paper (about 38cm square) and set them aside. Preheat oven to 200C/180C Fan or Gas 6.
  2. Put the oil, lemon zest and coriander and fennel seeds in a bowl, season well and stir. Then add the courgette, tomatoes, corn and sweet potato and toss well to coat everything in oil.
  3. Divide the vegetables between the 2 pieces of paper, placing some in the middle of each one. Top with the salmon, then season with salt and pepper.
  4. Take a parcel. Bring 2 sides of the paper together and twist the ends to secure, leaving a gap in the centre. Spoon 2 tbsp of cold water into the gap, then fold the paper over a couple of times to secure it. Repeat with the second parcel, then put them on a baking tray. Slice the reserved zested lemon into wedges and put these on the baking tray too.
  5. Bake the parcels in the oven for 20-25 mins until the sweet potato is tender. Serve sprinkled with the chopped coriander and the cooked lemon wedges to squeeze over the salmon.
Source: Tom Daley's fragrant salmon parcels

Surf & turf-style skewers


“This is party food with a great summer vibe – it even works well as a starter. Cooking the wings in the oven takes the pressure off and ensures that they’re cooked perfectly, while finishing them off on the barbecue means you’ll get those lovely crisp edges. ”

Ingredients


  • 2 large bunches of fresh oregano
  • 5 cloves of garlic
  • 3 fresh green chillies
  • 2 lemons
  • extra virgin olive oil
  • 8 free-range chicken wings
  • 8 large raw shell-on king prawns , from sustainable sources
  • 1 yellow courgette
  • 1 green courgette

Method


  1. Pick the oregano leaves, reserving a few smaller ones for garnish. Peel the garlic, deseed and roughly chop the chillies, finely grate the zest of 1 lemon and place in a pestle and mortar. Add a pinch of sea salt and pound to a paste.
  2. To make the dressing, squeeze the juice of the zested lemon into a bowl, add 2 tablespoons of oil, season with salt and black pepper and put in the fridge until needed.
  3. Place the chicken wings and prawns on a tray and rub all over with half of the oregano paste, making sure you get it into all the nooks and crannies. Cover and leave to marinate in the fridge overnight.
  4. Soak the wooden skewers in water before use – this will prevent them from catching on the barbecue.
  5. When you're ready to cook, preheat the oven to 160ºC/325ºF/gas 3, then prepare the barbecue.
  6. Carefully place the chicken wings onto the wooden skewers; start at the wing tip and push the meat onto the skewer. Do the same with the prawns; start with the head, pushing the skewer all of the way along the body. Pop the prawns back into the fridge.
  7. Place the chicken wings on a large baking tray and cook for 1 hour, or until cooked through.
  8. Cut the courgettes into 3cm chunks, then slide them onto the remaining skewers. Drizzle with 1 tablespoon of oil and season with salt and pepper.
  9. Remove the dressing from the fridge and let it come up to room temperature.
  10. When the coals of your barbecue are glowing and the flames have died down, place the skewers on the grill and cook until golden – this should take about 3 minutes on each side.
  11. Serve on a platter, drizzle with the dressing and sprinkle over the reserved oregano. Serve with lemon wedges.
Source: Surf & turf-style skewers

Chicken In Basil Cream


"This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor."

Ingredients



  • 1/4 cup milk
  •  1/4 cup dried bread crumbs 
  • 4 skinless, boneless chicken breasts
  •  3 tablespoons butter 
  • 1/2 cup chicken broth 
  • 1 cup heavy whipping cream 
  • 1 (4 ounce) jar sliced pimento peppers, drained 
  • 1/2 cup grated Parmesan cheese 
  • 1/4 cup chopped fresh basil 
  • 1/8 teaspoon ground black pepper

Directions


  1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
  2. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
  3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
Source: Chicken In Basil Cream

Chicken biryani

Ingredients



  • 300g basmati rice
  • 25g butter
  • 1 large onion
  • finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • small cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken breasts, cut into large chunks
  • 4 tbsp curry paste (we used Patak's balti paste))
  • 85g raisin
  • 850ml chicken stock
  • chopped coriander and toasted flaked almonds to serve

Method



  1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
  2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.
Source: Chicken biryani

Chicken Pakora (Achari) Recipe with homemade Achari Masala

Ingredients for Achari Masala: Chicken Pakora (Achari) Recipe 1 & ½ tbsp coriander seeds 1 tsp Mustard Seeds ½ tsp fenugreek seed...