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Mini Chicken Nugget Burger with Burger Sauce

Ingredients for chicken Nugget Burger:

  • -Paprika powder ½ tsp
  • -Mini burgers buns
  • -Lettuce leaf
  • -Cheese slice
  • -Tomato slice
  • -Onion rings
  • -Cucumber slices
  • -Tomato ketchup
  • -Mon Salwa Chicken nuggets 8-10
  • -Cooking oil for frying
  • -Mayonnaise ¾ Cup
  • -Mustard paste 1 tbs
  • -Pickled jalapenos chopped 2 tbs
  • -Sirka (Vinegar) 1 tbs
  • -Namak (Salt) to taste
  • -Kali mirch powder (Black pepper powder) ¼ tsp
  • -Lehsan powder (Garlic powder) ½ tsp
  • -Onion powder ½ tsp
  • -Sugar 1 tsp

Directions:

  1. – In a wok, heat cuisine oil painting and shindig nuggets on medium-low honey until golden brown(approx. 3- 4 twinkles). –
  2. In a coliseum, add mayonnaise, mustard paste, pickled jalapenos, ginger, swab, black pepper greasepaint, garlic
  3. greasepaint, onion greasepaint, sugar, paprika greasepaint & whisk well. The burger sauce is ready!
  4. – Cut mini burger buns from the center, add & spread set burger sauce, lettuce splint, rubbish slice, tomato slice, onion rings, fried funk nugget, cucumber slices, tomato ketchup, burger sauce, and top with another mini bun to make a burger( makes 8- 10)
  5. – Serve with set burger sauce!

Crispy Tandoori Pakoray With Amazing Tandoori Chutney

Ingredients For Tandoori Pakoray:

1. Prepare Spicy Tandoori Chutney:

  • -Lemon juice 2 tbs
  • -Cooking oil 1 tsp
  • -Orange food color ¼ tsp or as required
  • -Koyla (Charcoal) for smoke
  • -Mayonnaise ½ Cup
  • -Dahi (Yogurt) 1 Cup
  • -Tandoori masala 2 tbs
  • -Kashmiri Lal mirch (Kashmiri red chili) powder ½ tsp
  • -Namak (Salt) 1 pinch or to taste

2. Prepare Green Chutney:

  • Hari mirch (Green chilies) 7-8
  • -Namak (Salt) ¼ tsp or to taste
  • -Lemon juice 2-3 tbs
  • -Water ¼ Cup or as required
  • -Hara dhania (Fresh coriander) handful
  • -Podina (Mint leaves) handful
  • -Leshan (Garlic) cloves 4-5
  • -Zeera (Cumin seeds) 1 tsp

3. Prepare Crispy Tandoori Pakoray:

  • -Zeera (Cumin seeds) 1 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Sabut dhania (Coriander seeds) crushed 1 tbs
  • -Baisan (Gram flour) sifted 2 & ½ Cups
  • -Water ½ Cup or as required
  • -Cooking oil for frying
  • Pyaz (Onion) sliced 1 Cup
  • -Gajar (Carrot) grated 1 Cup
  • -Band gobhi (Cabbage) shredded 1 & ½ Cups
  • -Aloo (Potato) julienne 2 medium
  • -Hari pyaz (Spring onion) chopped ½ Cup
  • -Hari mirch (Green chili) sliced 1 tbs
  • -Hara dhania (Fresh coriander) chopped 2-3 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 2 tsp
  • -Tandoori masala 1 tbs
  • -Baking soda ½ tsp

4. Assembling:

  • -Dahi (Yogurt) whisked
  • -Nimco sev
  • -Peanuts roasted
  • -Lal mirch (Red chili) crushed

Directions:

1. Prepare Spicy Tandoori Chutney:

  1. -In a bowl, add mayonnaise, yogurt, tandoori masala, Kashmiri red stew powder, salt, and lemon juice and whisk well.
  2. -In a saucepan, add preparing oil, prepared sauce, and orange food color, mix well, and cook briefly.
  3. -Switch off the fire and give coal smoke for 2 minutes.
  4. -Allow it to cool and save.

2. Prepare Green Chutney:

  1. -In a jug, add new coriander, mint leaves, garlic, cumin seeds, green chilies, salt, lemon juice, and water, blend well and put away.

3. Prepare Crispy Tandoori Pakoray:

  1. -In a bowl, add onion, carrot, cabbage, potato, spring onion, green chillI, fresh coriander, ginger garlic paste, tandoori masala, baking soda, cumin seeds, salt, coriander seeds, and blend well.
  2. -Add gram flour and blend until all around joined.
  3. -Continuously add water and blend well.
  4. -In a wok, heat cooking oil and broil on medium fire until brilliant and fresh.

4. Assembling:

  1. -On broiled fritters,add yogurt, prepared hot roasted chutney, prepared green chutney,nimco sev, peanuts, red bean stew squashed, and serve

Shrimps 2-ways

Ingredients:

Dynamite Shrimps

  • Shahad (Honey) 1 tsp
  • Leshan powder (Garlic powder) 1/4 tsp
  • Paprika powder ½ tsp
  • Hara pyaz (Green onion) leaves
  • Mon Salwa Hot & spicy butterfly shrimp 300 g
  • Cooking oil for frying
  • Mayonnaise 3/4 Cup
  • Chilli garlic sauce 1/4 Cup
  • Sriracha sauce 4 tbs
  • Tomato ketchup ½ Cup
  • Mustard paste 1 & ½ tbs
  • Jalapenos chopped 1 tbs
  • Namak (Salt) 1/4 tsp or to taste
  • Kali mirch (Black pepper) crushed ½ tsp
  • Hara dhania (Fresh coriander) chopped 1 tbs
  • Hara dhania (Fresh coriander) chopped
  • Mon Salwa Hot & spicy butterfly shrimp 300 g

Spicy Cocktail Shrimps:

  • Cooking oil for frying
  • Lemon juice 2 tbs
  • Hot sauce 1/4 Cup
  • Tabasco sauce ½ tbs
  • Worcestershire sauce ½ tbs
  • Tomato ketchup ½ Cup
  • Mustard paste 1 & ½ tbs
  • Jalapenos chopped 1 tbs
  • Namak (Salt) 1/4 tsp or to taste
  • Kali mirch (Black pepper) crushed ½ tsp
  • Hara dhania (Fresh coriander) chopped 1 tbs
  • Hara dhania (Fresh coriander) chopped

Directions:

1. Explosive Shrimps:
In a wok, heat cooking oil and broil on medium-low fire until brilliant (approx. 3-4 minutes).

  1. In a bowl, add mayonnaise, chili garlic sauce, sriracha sauce, honey, garlic powder, and paprika powder, and blend well.
  2. In a bowl, add arranged explosive sauce, and fried shrimp and coat well.
  3. Decorate with green onion leaves and serve!

2. Hot Mixed drink Shrimps:
In a wok, heat cooking oil and broil on medium-low fire until brilliant (approx. 3-4 minutes).

  1. In a bowl, add lemon juice, hot sauce, tabasco sauce, Worcestershire sauce, tomato ketchup, mustard glue, jalapenos, salt, black pepper crushed, and fresh coriander, and blend well.
  2. In a bowl, add half the amount of ready-mixed drink sauce, and fried shrimp and coat well.
  3. In the serving glass, add arranged mixed drink sauce, carrots, fresh coriander, and fried shrimp, and enhancement with new coriander and serve!

Ingredients:

For Nashville Chicken

  • -Chicken fillets ½ kg
  • -Doodh (Milk) 1 & ½ Cups
  • Lemon juice 3-4 tbs
  • -Falak Chicken powder 1 & ½ tsp
  • -Lal mirch powder (Red chili powder) 1 tbs or to taste
  • -Falak Garlic powder 1 & ½ tsp
  • -Falak Pink salt 1 tsp or to taste
  • -Hot sauce 2 tbs
  • -Anda (Egg) 1
  • -Maida (All-purpose flour) 1 Cup or as required
  • -Cooking oil for frying

Prepare Nashville Sauce:

  • -Falak Nashville Hot Chicken 2 tbs
  • -c 1 & ½ tsp
  • -Brown sugar ½ tbs
  • -Falak Garlic powder 1 & ½ tsp

Assembling Nashville Chicken:

  • -Tortilla
  • -Mayonnaise
  • -Iceberg
  • -Pickled jalapenos sliced

Headings:

  1. -Pound chicken filets with the assistance of a meat hammer then, at that point, cut them into 1-inch 3D shapes.
  2. -In a bowl, milk, and lemon juice and whisk well cover, and let it rest for 10 minutes. Buttermilk is prepared!
    -Add chicken powder, red stew powder, garlic powder, pink salt, hot sauce, and egg and whisk well.
  3. -Add chicken solid shapes and blend well, cover and marinate for 30 minutes.
  4. -Presently cover marinated chicken pieces with regular baking flour then dunk in held marinade and again cover with regular baking flour.
  5. -In a wok, heat cooking oil and sear chicken pieces until brilliant and fresh.
  6. Plan Nashville Sauce:
  7. -In a bowl, add Nashville hot chicken, paprika powder, brown sugar, and garlic powder and blend well.
  8. -Add ¼ Cup of hot cooking oil from the wok and blend well.
  9. -Cover all broiled chicken pieces with Nashville sauce.

Collecting:

  1. -On tortilla wrap, add mayonnaise, iceberg, hot chicken, mayonnaise, pickled jalapenos, and twist (makes: 7-8 twister wraps).