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Pyaz (Onion) chopped

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Special Breakfast Omelette

Ingredients for Special Breakfast Omelette:

  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Andy (Eggs) 5-6
  • -Lal mirch (Red chilli) crushed ½ tsp
  • -Hari mirch (Green chillies) whole 3-4
  • -Hara dhania (Fresh coriander) chopped
  • -Cooking oil 2-3 tbs
  • -Pyaz (Onion) chopped 1 large
  • -Aloo (Potatoes) small cubes 2 medium
  • -Tamatar (Tomatoes) chopped 2 medium
  • -Namak (Salt) ½ tsp or to taste

Directions:

  1. – In a frying visage, add cuisine oil painting, onion & sauté until translucent. – Add potatoes, mix well & cook until light golden( 5- 6 twinkles)
  2. . – Add tomatoes & blend well, cover & chef on low honey until tomatoes are soft( 4- 5 twinkles). –
  3. Add swab, black pepper grease paint, mix well & cook for a nanosecond.
  4. – Add eggs one by one, red chilli crushed & green chillies, cover & chef on low honey for 6- 8 twinkles.
  5. – Sprinkle fresh coriander, cut into slices & serve with paratha & tea.

Tandoori Chicken Lasagna Roll Ups In Air Fryer

Ingredients For Tandoori Chicken Lasagna :

1. Prepare Tandoori Chicken Red Sauce:

  • -Lemon juice 2 tbs
  • -Tomato paste 1 tbs
  • -Tamatar (Tomatoes) pureed 1 & ½ Cups
  • -Namak (Salt) ½ tsp or to taste
  • -Chicken cube 1
  • -Dried oregano ½ tsp
  • -Dried parsley ½ tsp
  • -Chicken fillets 400g
  • -Cooking oil 2-3 tbs
  • -Pyaz (Onion) chopped 1 medium
  • -Lehsan (Garlic) crushed 1 tbs
  • -Tandoori masala 2 tbs
  • -Dahi (Yogurt) whisked ½ Cup

2. Prepare White Sauce:

  • -Dried oregano ½ tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Dried parsley ½ tsp
  • -Cheddar cheese grated 4 tbs
  • -Cooking oil 1 tbs
  • -Makhan (Butter) 2-3 tbs
  • -Maida (All-purpose flour) 2 tbs
  • -Doodh (Milk) 1 & ½ Cups
  • -Kali mirch powder (Black pepper powder) ½ tsp

3. Prepare Lasagna Rollups

  • Black olives sliced
  • -Lal mirch (Red chili) crushed
  • -Dried oregano
  • -Hara dhania (Fresh coriander) chopped
  • Black olives sliced
  • -Lal mirch (Red chili) crushed
  • -Dried oregano
  • -Hara dhania (Fresh coriander) chopped

Directions:

1. Prepare Tandoori Chicken Red Sauce:

  1. – Hand chop funk fillets with the help of a cutter & set them away. – In a pot, add cuisine oil painting, onion & sauté until
  2. translucent. – Add garlic and mix well for a nanosecond. – Add hand-diced funk hash & mix well until it changes color. –
  3. Add tandoori masala, yogurt, and bomb juice, mix well & cook on medium honey for 7- 8 twinkles. –
  4. Add tomato paste, pureed
  5. tomatoes, mix well & cook for 2- 3 twinkles. – Add swab, funk cell, dried oregano, and dried parsley & blend well, cover & chef
  6. on low honey for 4- 5 twinkles also cook on high honey until oil painting separates & set away.

2. Prepare White Sauce:

  1. In a pot, add cuisine oil painting, and adulation & let it melt. – Add all-purpose flour & blend well for 30 seconds.
  2. – Add milk & whisk well until the sauce thickens. – Add black pepper grease paint, dried oregano, swab, and dried parsley & blend
  3. well. – Add cheddar rubbish & blend well until rubbish melts & set away

3.Prepare Lasagna Rollups:

  1. On a clean working face, place boiled lasagna distance, add & spread set white sauce & tandoori funk red sauce & roll out lasagna distance(
  2. makes 8- 10 rollups). – In a baking dish, add & spread set white sauce, place lasagna rolls, spread white sauce, mozzarella
  3. rubbish, cheddar rubbish, black olives, red chili crushed & dried oregano. – Preheat the air range to 180C for 5 twinkles. – Air
  4. shindig at 180C until rubbish melts( 10- 12 twinkles). – Garnish with fresh coriander & serve! – Use a baking safe visage that
  5. can fit your air range.

Braided Paratha Pockets with minced pizza filling

Ingredients for Braided Paratha Pockets with mince pizza filling:

  • Pizza sauce as required
  • Cheddar cheese grated as required
  • Mozzarella cheese grated as required
  • Fresh parsley chopped 1 tbs
  • Anda (Egg) whisked
  • Kalay til (Black sesame seeds)
  • Maida (All-purpose flour) 1 tbs
  • Doodh (Milk) 1/4 Cup
  • Pyaz (Onion) chopped 1/4 Cup
  • Shimla mirch (Capsicum) chopped 1/4 Cup
  • Black olives 1-2 tbs
  • Monsalwa Plain paratha
  • Cooking oil 2 tbs
  • Beef qeema (Mince) 250 gms
  • Lehsan (Garlic) chopped ½ tbs
  • Paprika powder ½ tsp
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Dried basil leaves 1 tsp
  • Soy sauce 1 tbs

Directions:

  1. In a searing pan, add cooking oil, and beef mince, and mix well until the tone changes.
  2. Add garlic and blend well.
  3. Add paprika powder, black pepper powder, and salt, mix well and cook for 2-3 minutes.
  4. Add dried basil leaves, and soy sauce, mix well, and cook for 5 minutes.
  5. Add regular baking flour and blend well for 2 minutes.
  6. Add milk, mix well and concoct until dries.
  7. Add onion, capsicum, and black olive, and blend well.
  8. Allow it to chill off.
  9. Oil margarine paper with oil and spot plain paratha.
  10. Make cuts/cuts with the assistance of a blade on both of the more drawn-out sides.
  11. Add and spread pizza sauce, cheddar cheese, cooked hamburger filling, mozzarella cheddar, and new parsley.
  12. Begin bringing the highest cut close opposite one another on the other hand.
  13. Continue onward, and make sure to substitute, Left to right…right to left (makes 4-5).
  14. With the assistance of the brush, apply egg on interlaced bread and sprinkle dark sesame seeds.
  15. On the baking plate and spot the interlaced bread.
  16. Can be put away in a cooler for multi-month.
  17. Heat in preheated broiler at 180 C for 25 minutes.