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Dynamite Chilli Bites

Ingredients For Dynamite Chilli Bites:

1. Prepare Chilli Bites:

  • -Cooking oil 1-2 tbs
  • -Mozzarella cheese 100g
  • -Cheddar cheese 100g
  • -Green chillies or Jalapenos as required
  • -Maida (All-purpose flour) 1 Cup
  • -Anday (Eggs) whisked 2-3
  • -Breadcrumbs 1 Cup or as required
  • -Cooking oil for frying
  • Boneless chicken cubes 200g
  • -Soy sauce 1 tbs
  • -Sirka (Vinegar) ½ tbs
  • -Paprika powder 1 tsp
  • -Dried oregano ½ tsp
  • -Namak (Salt) ½ tsp or to taste
  • -Lal mirch powder (Red chilli powder) ½ tsp or to taste
  • -Lehsan paste (Garlic paste) 1 tsp

2. Prepare Dynamite Sauce:

  • -Mayonnaise ¾ Cup
  • -Tomato ketchup 3 tbs
  • -Chilli sauce 3-4 tbs
  • -Honey 1 tbs
  • -Lehsan powder (Garlic powder) ½ tsp

Directions:

1. Prepare Chilli Bites:

  1. – In a frying visage, add funk, soy sauce, ginger, paprika greasepaint, dried oregano, swab, red chilli greasepaint, garlic
  2. paste and mix well. – Add cooking oil painting, cover & marinate for 15 twinkles.
  3. – Turn on the honey & chef on medium
  4. honey until funk is tender & dries up.
  5. – Let it cool. – In a eggbeater, add funk & chop well.
  6. – Take out in a coliseum, addmozzarella rubbish, cheddar rubbish, mix well & set away.
  7. – tear green chillies with the help of cutter & deseed them. –
    Stuffed green chillies with set stuffing, fleece in all
  8. – purpose flour also dip in whisked eggs and fleece well with
    breadcrumbs and again dip in whisked eggs & fleece with breadcrumbs & let them rest for 10 twinkles( makes 45- 50). –
    Can be stored for over to 2 weeks in freezer.

2. Option # 1: Deep Fry

  1. – In a wok, heat cuisine oil painting( 170- 180C) & shindigstuffed chillies on medium high honey until golden & crisp.

3. Option # 2: Air Fry

  1. – Spraynon-stick spray on both sides ofchillies & air shindig at 180C for 10- 12 twinkles.

4. Prepare Dynamite Sauce:

  1. – In a coliseum, add mayonnaise, tomatoketchup, chilli sauce, honey & garlic greasepaint, whisk well & transfer to a squeeze bottle.
  2. – mizzle dynamite sauce onchilli mouthfuls & serve with 7Up!

Healthy Carrot Crust Pizza

1. Ingredients For Healthy Carrot Crust Pizza:

  • Gajar (Carrots) peeled & cubes 400g
  • Leshan powder (Garlic powder) ½ tsp
  • Namak (Salt) ¼ tsp or to taste
  • Italian seasoning 1 tsp
  • Kali mirch (Black pepper) crushed ½ tsp
  • Anda (Egg) 1
  • Mozzarella cheese low fat (grated) ¼ Cup
  • Olive oil ½ tbs
  • Chicken boneless cubes 200g
  • Adrak Lehsan paste (Ginger garlic paste) ½ tbs
  • Lal mirch (Red chili) crushed 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Paprika powder 1 tsp
  • Zeera (Cumin seeds) roasted & crushed ½ tsp
  • Dried oregano ½ tsp
  • Shimla mirch (Capsicum) julienne 1 medium
  • Pyaz (Onion) julienne 1 medium

2. Assembling:

  • Pizza sauce 3 tbs
  • Mozzarella cheese low fat (grated)
  • Prepared chicken & vegetable filling
  • Mozzarella cheese low fat (grated)
  • Black olives sliced

Bearings:
In a chopper, add carrots and cleave well.

  1. Add garlic powder, salt, Italian seasoning, black pepper crushed, egg, and mozzarella cheese, mix well and put away.
  2. Lined 12″ inch pizza dish with margarine paper, add carrot blend, and spread uniformly as the base with the assistance of a spatula. Bake in preheated broiler at 170 C for 15 minutes (lower barbecue).
  3. In a searing pan, add olive oil, and chicken and blend well until it changes tone.
  4. Added ginger garlic paste, mix well, and cook briefly.
  5. And Add red stew crushed, salt, paprika powder, cumin seeds, and dried oregano, mix well, and cook briefly.
  6. Or Add capsicum, and onion, mix well and put away.
  7. Take out the pizza base from the oven, and add and spread pizza sauce, mozzarella cheese, prepared chicken and vegetable filling, mozzarella cheddar, and dark olives.
  8. Heat in the preheated broiler (upper barbecue) at 170 C until cheddar liquefies (approx. 8 minutes).
  9. Cut into cuts and serve!

Making for Cheese Quesadillas:

Ingredients:

  • For Cheese Quesadillas:
  • -Boneless chicken cubes 300g
  • -Paprika powder 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • -Lal mirch powder (Red chili powder) ½ tsp or to taste
  • -Leshan powder (Garlic powder) 1 tsp
  • -Zeera powder (Cumin powder) 1 tsp
  • -Onion powder ½ tsp
  • -Lemon juice 2 tbs
  • -Cooking oil 1-2 tbs
  • -Olper’s Cheddar cheese ½ Cup or as required
  • -Olper’s Mozzarella cheese ½ Cup or as required
  • -Tortilla 8 inches
  • -Hara dhania (Fresh coriander) chopped
  • Bearings Cheese Quesadillas:

Direction

  1. -In a bowl, add chicken, paprika powder, salt, red stew powder, garlic powder, cumin powder, onion powder, and lemon juice and blend well.
  2. -In a cast iron pan, add cooking oil, and chicken, mix well and cook on medium fire for 4-5 minutes, cover and cook on low fire until delicate then cook on high fire until it evaporates.
  3. -Allow it to cool.
  4. -In a chopper, add cooked chicken and hack coarsely.
  5. -In a bowl, add coarsely hacked chicken, cheddar cheese, and mozzarella cheese, mix well and put away.
  6. -On the tortilla, add and spread arranged chicken and cheddar filling on one side of the tortilla and flip the opposite side over it (makes 5-6).
  7. -Oil the frying pan with butter, place arranged tortilla and cook on low fire from the two sides until brilliant brown (2 minutes on each side).
  8. -Cut into pieces, garnish with new coriander and serve!