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Juicy Chicken Drumsticks | Air Fried Chicken Legs | Iftaari Special

This easy Air Fried Chicken Drumsticks Recipe is the perfect way to make juicy and tender chicken that your whole family will love!  These chicken legs are coated in a simple and flavourful marinade, then air fried to perfection and then again coated with chilli garlic sauce to give that extra flavour. Perfect recipe for Iftaari. Enjoy!

Ingredients:

1.       Chicken Drumsticks – 10 – 12

First Marination:

2.       Baking Soda – 1 Pinch

Second Marination:

3.       Kashmiri Red Chili Powder – 1 tsp

4.       Garlic Powder – 1/2 tbsp

5.       Onion Powder – 1 tbsp

6.       Salt – 1 tsp or as per taste

Dry Coating:

7.       Corn Flour – ½ Cup

8.       All Purpose Flour – ½ Cup

9.       Baking Soda – 1 Pinch

10.    Kashmiri Red Chili Powder – ½ tsp

11.    Black Pepper Powder – ½ tsp

12.    Garlic Powder – 1 tsp

13.    Onion Powder – 1 tsp

14.    Salt – As needed

Coating Sauce:

15.    Soy Sauce – 1 tbsp

16.    Chili Garlic Sauce – 1 tbsp

17.    Tomato Ketchup – 2 tbsp

18.    Oil for greasing

Method:

1.       For first marination add baking soda to chicken drumsticks and mix well and keep aside for ~ 20 mins

2.       For second marination , add chili powder, garlic powder, onion powder and salt to the drumsticks and mix well and then keep aside for an hour

3.       For dry coating the chicken , mix corn flour, all-purpose flour, onion powder, garlic powder and black pepper powder in a container with a lid and shake well

4.       Coat the drumsticks with the dry flour mix and then place in an air fryer and spraying some oil and cook for 24 min on 390 F

5.       Flip the chicken half way (after 12 mins) and spray some oil and let the 24 min cycle complete

6.       Prepare a final coating sauce by mixing soy sauce, chili garlic sauce and ketchup in a bowl and pouring it over the already cooked chicken

7.       Mix well and then cook for about 2 mins on air fryer settings and yummy juicy chicken drumsticks are ready!

[kashmiritadkatwist]

Classic Manchow Soup | Vegetarian Manchow Soup

Manchow soup is a soup popular in Indian Chinese cuisine due to its easy preparation and hot spicy taste. It is served  in many Indo-Chinese restaurants. It is a dark brown soup prepared with various vegetables, scallions, and chicken, thickened with broth and corn flour, and flavored with generous doses of soy sauce, salt, garlic, chili peppers and, predominantly, ginger. It may be either vegetarian or non-vegetarian. It is garnished with chopped spring onions and is served with crispy fried noodles. Enjoy!

Ingredients:

1. Light Soy Sauce: 4-5 tbsp

2. Vinegar: 1 1/2 tbsp

3. Oil: 1 tsp

4. Chili Sauce : 1 tsp

5. Salt: 1 tsp

6. Black Pepper: 1/2 tsp

7. Tofu: 150 gm

8. Mushrooms (Finely Chopped) : 1 cup

9. Beans & Carrots (Finely Chopped) 1/2 Cup each

10. Green Chili (Finely Chopped) : 2-3

11. Ginger & Garlic (Finely Chopped) : 1/2 tbsp (each)

12. Water: 6-7 cups

13. Corn Flour - 1 tbsp

Method: 

1. Heat Oil in a sauce pan 

2. Add ginger and garlic and saute until golden brown

3. Add green chilies and rest of the chopped veggies

4. Saute for 2-3 mins and then add salt, pepper, soy sauce , vinegar and chili sauce

5. Keep stirring and then add tofu

6. Add water and let it boil until water reduces to half

7. Then add corn flour slurry (mix 1 tbsp corn four with 5-6 tbsp of water)

8. Adjust the spice levels at this point

9. Let it boil for sometime until soup thickens

10. Veg Manchow soup is ready

11. Serve and add green onions and fried noodles on top

[kashmiritadkatwist]

Chicken Boti Kabab | Tikka Kabab | Pan Grilled vs Air Fried

Chicken Boti kebab or Tikka Kabab is a type of kebab consisting of chunks of chicken meat marinated in a marinade and then skewered and grilled to perfection. You can make marinade of your choice however commonly yogurt, ginger & garlic paste, green chilies and ground spices such as garam masala, chili powder & cumin powder are used. Chicken Boti Kababs make an excellent appetizer and are usually served with mint or coriander chutney and  with any Indian flatbread on the sides.

Ingredients:

1. Boneless Chicken (Breast) - 500 gm

2. Green Chilies - 3-4

3. Fresh Mint - 1/2 Bunch

4. Fresh Coriander leaves - 1/2 Bunch

5. Lime Juice - 1 lime

6. Ginger & Garlic Paste - 2 tbsp

7. Plain Yogurt - 2 tbsp

8. Salt - 1 tsp or as per taste

9. Coriander Powder - 1 tsp

10. Garam Masala Powder

11. Oil for shallow frying

Method: 

1. Make a paste by grinding green chilies, mint, coriander and lime juice in a mixer

2. Cut chicken into cubes (Tikka pieces)

3. Pour the chili paste over the chicken pieces

4. Add Ginger & Garlic Paste, yogurt, salt coriander and garam masala powder and mix well

5. Marinate the chicken for 2-3 hours or for best results keep it overnight in a refrigerator

6. Arrange the chicken pieces in BBQ skewers

7. Spread 1 tbsp of oil on to a pan/skillet

8. Fry the chicken skewers on all side on medium heat until chicken is moist and tender

9. If you are using an air fryer, place the skewers in the air fryer tray and spray some oil 

10. Cook the chicken for 10 mins on one side and the flip and cook for 5 mins on another side on Roast setting (375 F) 

11. Chicken Boti Kabab is ready!

Serve with your favorite chutney. Enjoy

[kashmiritadkatwist]

Murgh Musallam in Air Fryer | Chicken Musallam | Not Deep Fried

Murgh Musallam literally means the Whole Chicken. In Urdu ‘Murgh’ means chicken and ‘Mussalam’  means whole or complete). It is a Mughlai dish originating from the Indian subcontinent and consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. It is cooked dry or in a thick gravy and is then decorated with almonds and silver leaves. It is considered a gourmet dish in the book of Moghul cuisine Dastarkhwan-e-Awadh. For this recipe we have used an air fryer to roast/fry the chicken instead of deep frying. Enjoy!

Ingredients:

1.     for Marinade:

-           Whole Chicken – 1

-           Plain Yogurt – ½ Cup

-           Kashmiri Red Chili Powder – 1 /2 tbsp

-           Cumin Powder – ½ tbsp.

-           Coriander Powder – 1 tbsp.

-           Tandoori Masala Powder – ½ tsp

-           Ginger Garlic Paste – 2 tbsp.

-           Salt – 2 tsp or as per the taste

-           Lime Juice – ½ Lime

2.     for Stuffing

-           Ground Chicken (Keema) – 200 gm

-           Oil – 1 tbsp

-           Onion – 1 (Finely Chopped)

-           Kashmiri Red Chili Powder – 1  tsp

-           Turmeric Powder – ½ tsp

-           Cumin Powder – 1 tsp

-           Salt – 1 tsp or as per taste

-           Ginger Garlic Paste – 1/2 tbsp.

-           Garam Masala – ½ tbsp.

-           Chaat Masala Powder – ½ tbsp.

-           Fresh Coriander – 50 gm (Chopped)

-          Khoya – 2 tbsp

-          Boiled Egg – 1-2

3.     for main gravy

-          Oil – 1 tbsp (For frying onions)

-          Cinnamon Stick – 1

-          Green Cardamom – 5

-          Cumin Seeds – 1 tsp

-          Almonds and Cashews – ¼ Cup each

-          Onion – 2 (Sliced)

-          Plain Yogurt – ½ Cup

-          Oil – 1 Cup (For main gravy)

-          Ginger Garlic Paste – 2 tbsp

-          Kashmiri Red Chili Powder – ½  tsp

-           Turmeric Powder –1 tsp

-          Salt – 2 tsp or as per taste

-          Coriander Powder – 1 tbsp.

-          Pureed Tomatoes – 6

-          Water – 1 Cup

-          Garam Masala Powder – 1 tsp

-          Fresh Coriander – 50 gm (Chopped)

-          Saffron – 10-15 threads (Pre-Soaked in water)

  Method:

1.       Marinade:

-          Apply tandoori cuts on the chicken

-          Mix all ingredients listed in the Marinade section in a mixing bowl to make marinade

-          Coat the chicken with the marinade from all sides and keep aside for 2-3 hours

-          You can keep it over night for inducing the flavours

2.       Stuffing:

-          Heat Oil in a pan

-          Fry onions until golden brown and then add all the spices except garam masala & chaat masala

-          Sauté for 3 -4  mins and then add the ground chicken

-          Fry for 3 -4 mins and then add the coriander , garam masala and chaat masala

-          Cook the chicken for about 5 to 6 mins and take out in a bowl and let it cool

-          Then stuff the ground chicken inside the whole chicken as much as it allows , stuff 1-2 tbsp of Khoya and boiled egg

-          Now seal the chicken using thread and needle or some bbq sticks so that the stuffing doesn’t come out

3.       Frying the chicken:

-          Spray some oil over the marinated chicken and then place the chicken in the air fryer and roast one side for about 20 mins

-          Flip the chicken to another side and roast for another 10 – 15 mins

-          Keep the roasted chicken aside

4.       Main Gravy

-          Heat Oil (1 tbsp) in a pan

-          Add Cinnamon, cumin seeds, cardamom, almonds and cashews and saute for a min or two

-          Add onions and fry until onion change color to light brown

-          Take out in a bowl and add yogurt and then grind into a fine paste

-          In another pan heat oil and then add ginger garlic paste and all spices except garam masala powder

-          Saute for a min and then add tomato puree and fry until oil separates at the edges

-          Then add the onion-dry fruit paste we prepared and cook for 5 to 6 mins

-          Now add water and cook for another min on low heat

-          Add chopped coriander, garam masala, salt and saffron water and cook for 1 min or two

-          Now place the roasted chicken in the gravy and coat the chicken with the gravy from all sides

-          For added tandoori flavour place a burning coal inside the gravy and add some drops of ghee or oil to infuse the gravy with the charcoal flavour.

-          Cover and Cook for 15 to 20 mins

-          Voila Murgh Musallam is ready.

[kashmiritadkatwist]

Zarda | Meethe Chawal | Yellow Sweet Rice

Zarda is a traditional boiled sweet rice dish, native to the Indian subcontinent, with (orange) food coloring, milk and sugar, and flavoured with cardamoms, raisins, saffron, pistachios or almonds. The name Zarda comes from Persian word 'zard' meaning 'yellow', hence named since the food coloring added to the rice gives it a yellow color. Additionally, khoya, candied fruits called Tutti Frutti (Murabba) and nuts are an essential part of zarda made at auspicious occasions. There also is a popular use of raisins, and other dried fruits to dish. Zarda is typically served after a meal & in the Indian subcontinent zarda was and still remains a popular dessert on special occasions such as weddings & Eid celebrations.

Enjoy!

Ingredients

1.        Basmati Rice – 1 Cup

2.        Sugar – 1 Cup

3.        Water (To boil Rice) – 3 Cups

4.        Halal Food Color – 3-4 drops

5.        Kewra Water – 3 tbsp

6.        Saffron Milk – ¼ Cup (Pre-Soak 10-12 saffron threads in ¼ cup of milk)

7.        Khoya – 4 tbsp  &  some for garnishing

8.        Dry Fruits – Sliced – As per need

9.        Green Cardamom – 10

10.     Ghee – 4 tbsp

11.     Raisin – 50 gm or as per need

12.     Salt – 1 Pinch

13.     Tutti Frutti (Dried Fruit Murabba) – for Garnishing

Method:

1.        Soak rice in water for about 2 hours

2.        Separately boil 3 Cup water

3.        Add few drops of food color to it

4.        Add 5 green cardamoms , 1 tbsp of Kewra water and salt to it

5.        Add soaked rice to the boiling water and cook until it’s perfectly cooked

6.        Drain the excess water from the cooked rice and keep aside

7.        In a deep bottomed pan, heat ghee

8.        Add green cardamoms (5) and some dry fruits (Keep some for garnishing)

9.        Add some raisins and saute for a min on med heat

10.     Add Khoya and saute for some time (3-4 mins)

11.     Now add the cooked zarda rice

12.     Now add sugar and saffron milk and mix gently so that the rice doesn’t break

13.     Add Kewra water (for added flavours)

14.     Seal the pan with silver foil and cook the rice on dum for about 15 mins

15.     Zarda Rice is ready

Garnish with some dry fruits, raisins, khoya and fruit murabba (Tutti Frutti) etc

Enjoy!

[kashmiritadkatwist]

Pure Desi Ghee | Clarified Butter

Ghee is a type of clarified butter. The term comes from the Sanskrit word meaning 'sprinkled'. It’s more concentrated in fat than butter, as its water and milk solids have been removed. Desi Ghee is typically prepared by simmering butter, which is churned from cream skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. The texture, color and taste of ghee depend on the quality of the butter, the milk source used in the process and the duration of time spent boiling. Ghee has been popular in the culinary traditions of the Middle East, India & Pakistan. Ghee was created to prevent butter from spoiling during warm weather. Ghee is a rich source of vitamins (Vitamin A, C, D, K and E,) antioxidants, and healthy fats.

Enjoy!

Ingredients

1.        Unsalted  Butter – ~1000 gm (You can use salted butter as well, however salted butter will lead to more foam and its likely you’ll forget at times that it already has salt in it)

Method:

1.        Heat a heavy bottomed saucepan (having high sides) on medium to high heat.

2.        Add butter blocks and reduce the heat to simmer and let the butter melt slowly.

3.        When the butter starts melting, the fat starts separating from the milk solids.

4.        The melted butter will start foaming and bubbling, make sure it doesn’t overflow.

5.        When all the water evaporates the bubbles and foam will eventually go off.

6.        Now the milk solids will begin to sink to the bottom of the pan and the melted fat (ghee) will come to the top.

7.        The ghee is ready when the milk solids at the bottom of the pan will start turning brown.

8.        Turn off the heat and let it cool down

9.        Store in a clean dry container by straining through a fine mesh strainer or a cheese cloth to prevent milk solids to go through.

10.     Enjoy!

[kashmiritadkatwist]

Kashmiri Gurda Masala | Lamb Kidney Recipe - Kashmiri Style

Kashmiri Gurda Masala or Lamb Kidney curry is a very simple to make yet it tastes so good. It’s usually semi-dry with very minimal curry to it and goes very well with the steamed rice. Rich in nutrients and proteins, kidney meat contains omega 3 fatty acids it’s also known to contain anti-inflammatory properties and to be good for the heart. The recipe can be tinkered easily to suit your style of taste for example you can skip adding yogurt if you don’t like it.

Enjoy!

Ingredients:

1. Lamb Kidneys - 1/2 kg

2. Oil - 4 - 5 tbsp

3. Onion - 1 Large (Finely Chopped)

4. Tomato - 1 Large (Finely Chopped)

5. Cumin Seeds - 1/2 tsp

6. Kashmiri Red Chili Powder - 1 tsp

7. Ginger Powder - 1 tsp

8. Fennel Powder - 1 tbsp

9. Chopped Garlic - 1 tsp

10. Turmeric Powder - 1/2 tsp

11. Salt - 1 tsp

12. Garam Masala Powder - 1 tsp

13. Plain Yogurt - 1-2 tbsp

14. Water (for gravy) - 1 Cup

15. Water - Enough for boiling the kidneys

16. Turmeric powder - 1 pinch (for boiling kidneys)

17. Salt - 1 pinch (for boiling kidneys)

Method:

1. Boil the kidneys for 5 to 10 mins in enough water and add a pinch of salt and turmeric. 

2. Remove all the unwanted scum that comes on to the surface of water

3. Drain and wash the kidneys. This process will remove any unwanted smell. 

4. Heat oil in a separate pan and add cumin seeds and chopped garlic

5. Saute for few mins and then add red chili powder, ginger powder and turmeric powder. Fry the spices on low heat. This will induce spicy aroma in the oil and will make the curry tasty.

6. Now add chopped onions and fry for few mins and then add chopped tomatoes.

7. Cover and cook for 5 - 6 mins until the onions and tomatoes are soft

8. Add fennel powder and plain yogurt and mix well

9. Now add the boiled kidneys and mix them with the spices

10. Sprinkle the garam masala powder and mix again

11. Add water and then cover and cook on med to low flame. Cook until the half cup of water is reduced. 

12. Enjoy with rice or naan. 

[kashmiritadkatwist]

Naan Pizza | Flatbread Pizza | Veg and Chicken Pizza

Making pizza using naan or any other Indian flat bread as pizza base is quick, simple and delicious. Just spread the pizza sauce & lay your favorite toppings then it goes straight into the oven to bake. When my kids demand a pizza, instead of making the pizza dough from scratch using the naan bread saves lot of time & use of simple ingredients for toppings yields big flavors too. For this recipe we have used Lavash (lavasa) bread and the outcome was a perfect naan pizza. Enjoy!

Ingredients:

1. Any type of Naan Bread - 2

2. Pizza Sauce - Classic Tomato and Creamy Garlic

3. Boneless Chicken - 200 gm (Cut into small pieces) 

4. Mushrooms - 3 - 4 (Cut into Slices)

5. Bell Peppers - 2 (Cut into julienne)

6. Onion - 1 (Cut into rings)

7. Olives - 5 -6

8. Tomato - 1 (Cut into Slices) 

9. Mozzarella Cheese - 500 gm

10. Olive Oil

11. Dried herbs like Oregano and basil 

Method:

1. Heat oil in a pan and add chicken pieces 

2. Add some salt and pepper and then cook the chicken for about 3-4 mins and keep aside.

3. Now place the naan breads on the pizza trays

4. Spread tomato pizza sauce on one naan bread and creamy garlic on another naan bread. 

5. Spread the cheese evenly on top of both the pizzas

6. Now spread the toppings evenly on both the pizzas and then spread the cooked chicken pieces on one of the pizzas

7. Add some more cheese on the top of the toppings

8. Add some olive oil over the top of pizzas

9. Pre-Heat the oven to 350 F and then place both the pizzas in the oven and bake for about 15 to 20 mins (depending on your oven settings) 

10. Take out and top up with some dried herbs like oregano or basil and olive oil for added flavours

11. Veggie and Chicken Naan (Flatbread) Pizzas are ready!

[kashmiritadkatwist]

Happy New Year - 2021 | Season's Greetings

Ring out the old, ring in the new, 

Ring, happy bells, across the snow: 

The year is going, let him go; 

Ring out the false, ring in the true. 

 Happy New Year - 2021 from the Kashmiri Tadka Twist team.

[kashmiritadkatwist]

Season’s Greetings! Wishing you a joyous holiday season with peace & cheer in the New Year!

[kashmiritadkatwist]

Classic Vanilla Cupcakes & Homemade Cream Frosting 

A Cupcake or a fairy cake is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. Cupcakes may be topped with frosting or other cake decorations. Vanilla is a very classic cupcake flavor liked by kids of all ages. Cupcakes are easy and simple to make, which is probably a reason why there very popular. Here is a very simple and easy recipe to follow. Enjoy!

Ingredients

For Cupcake Batter

Melted Butter – ½ Cup

All Purpose Flour – 1 Cup

Icing Sugar – 1 Cup

Warm Milk – ½ Cup

Eggs – 2

Baking Powder – 1 tsp (Video may have 1 tbsp. but please take 1 tsp)

Baking Soda – ½ tsp

Salt – 1 pinch

Vanilla Essence – 1 tsp

For Frosting

Vanilla Essence – 1 tsp

Heavy Whipping Cream – 1 Cup

Icing Sugar – ½ Cup

Method:

Cupcake Batter:

Mix all dry ingredients (Flour, baking soda, baking powder and salt) and pass through a sieve. Keep Aside

In another bowl take eggs and add ½ tsp of Vanilla essence and beat the eggs for 10 mins until egg batter begins to rise and is light and fluffy.

 Add icing sugar and another ½ tsp of vanilla essence and mix well

Add flour mix and milk (Add in two additions)

Mix well until a smooth batter consistency is formed. Scrape down the sides of the bowl as needed.

Pre-Heat the Oven at 350 F

Pour the batter evenly into the cupcake moulds and bake for 20 mins

If a toothpick inserted into a cupcake comes out clean, cupcakes are done.

Frosting:

In a bowl add all frosting ingredients and mix with a hand blender until stiff peak is formed

Add food coloring of your choice and mix well

Pour the frosting into a piping bag and keep aside

Cupcake decoration:

When cupcakes are baked, let these cool down for sometime

Add the frosting over the top

Sprinkle some sprinkles over the frosting and enjoy.

[kashmiritadkatwist]

Hakka Manchurian Fish | Fish Manchurian in Air Fryer 

Chili Fish is an easy and delicious Indo-Chinese recipe in which fish pieces are first seasoned with basic spices like pepper and salt and are then coated with a thick batter made of flour (mix of all-purpose flour and corn starch). The batter coated fish pieces are then deep fried and then finally cooked in Manchurian gravy. For this recipe instead of deep frying the fish we have used an air fryer to minimize the use of oil making the dish a very healthy option. Try this simple to make recipe and tingle your taste buds. Just adjust the amount of green chilies to suit your spice intake and create a perfect balance of hot, sweet n sour fish.

Ingredients

For seasoning the fish

1. Fish Fillet (Cut into pieces) – 400 gm 2. Salt – As per taste 3. Black Pepper Powder – 1 tsp 4. Lime Juice – ½ Lime

For Batter

5. All-Purpose Flour – 2 & ½ tbsp. 6. Corn Starch – 2 & ½ tbsp. 7. Salt (for batter) – ½ tsp 8. Black Pepper Powder (for batter) – ½ tsp 9. Vinegar – 1 tbsp 10. Soy Sauce – 1 tbsp 11. Water ¼ Cup (or as needed for getting desired batter thickness)

For Manchurian Gravy

12. Ginger (Finely Chopped) – 1 tbsp 13. Garlic (Finely Chopped) – 1 tsp 14. Bell Pepper (Cut into cubes) – 1 Small 15. Spring (Green) Onions – 200 gm 16. Onion (Sliced) – 1 medium 17. Green Chili – 1 18. Oil – 1 and ½ tbsp. 19. Soy Sauce – 1 tbsp 20. Vinegar – 1/2 tbsp 21. Ketchup – 1 /2 tbsp 22. Salt - ½ tsp 23. Black Pepper Powder – ½ tsp 24. Water – 1 /2 Cup 25. Corn Starch – 2 tsp 26. Water (For slurry)  – 3 -4 tbsp

Method:

1. Season the fish with salt, pepper and lime juice and keep aside for half an hour 2. In bowl mix all the ingredients for the batter and add water slowly and mix well to form a semi-thick batter making sure that no lumps are formed 3. Coat the seasoned fish pieces with the batter 4. Place the coated fish in the air fryer and spray with some oil. Cook the one side for 10 mins on 375 F on Air Fryer Mode. 5. After 10 mins light brush the fish on cooked side and then flip over and again do a light oil brush on the other side 6. Now on the same setting, cook the other side of the fish for 8 mins and keep aside 7. For Manchurian gravy, heat oil in a pan and fry ginger and garlic until golden brown. 8. Then add sliced and green onions and fry for about a min or two on high heat 9. Then add bell pepper and green chili and sauté for a min and then add soy sauce, vinegar and ketchup, salt and black pepper powder and mix well 10. Add water and bring to a boil 11. For making corn flour slurry, add corn starch to water (3-4 tbsp) and mix well and then add to the Manchurian gravy 12. Cook for a min and then add the fried fish and give a nice mix to everything 13. Hakka Manchurian Fish is ready. Serve hot and garnish with some chopped green onions.

[kashmiritadkatwist]

Creamy Mushroom Pasta in Homemade White Sauce 

Try this quick and easy pasta recipe that's packed with flavors. Treat your kids with this white creamy pasta made with homemade white sauce consisting of simple ingredients easily available in our kitchens like butter, milk and all purpose flour with a touch of Parmesan cheese to get that cheesy texture. Loaded with the goodness of creamy cheese and mild spices and aromatic herbs, this white sauce pasta will make your kids happy for sure.  This easy white sauce pasta recipe will help you make the most authentic pasta without putting in too much effort. Enjoy!

Ingredients

1.        Raw Pasta – 2 Cups 2.        Water (for boiling pasta) – 6-7 Cups 3.        Oil – ½ tsp 4.        Mushrooms – 5-6 (cut into slices) 5.        Butter (for frying mushrooms) – ½ tsp 6.        Butter (for white sauce) – 1 tbsp. 7.        Milk – 1 & ¾ Cups 8.        Garlic Powder – ½  tsp 9.        Onion Powder – 1 tsp 10.     Black Pepper Powder – ½  tsp 11.     All Purpose Flour – 1 tbsp. 12.     Salt – ½ tsp 13.     Dried Basil – ½ tsp (or herbs of your choice) 14.     Parmesan Cheese (Shredded) – 1 tsp

 Method:

1.        Boil Water and add oil (so that pasta doesn’t stick) 2.        When water begins to boil, add pasta and cook until pasta is soft 3.        Drain and keep aside 4.        In a pan add butter (1/2 tsp) and fry mushrooms until brown and take out  and keep aside 5.        In the same pan, add butter and then add all-purpose-flour 6.        Fry until it turns brown, then add milk. Mix well so that no lumps are formed and cook until sauce thickens. 7.        Add salt and other spices like onion and garlic powder, black pepper powder 8.        Mix well until the sauce thickens 9.        Add dried basil and the fried mushrooms and mix well 10.     Add some cheese (~1/2 tsp) to make the sauce bit cheesy and immediately add the boiled pasta. 11.     Give it a nice mix and Pasta in homemade white sauce is ready!

[kashmiritadkatwist]

Air Fried Tandoori Chicken Legs | Simple & Easy Recipe

Ingredients for chicken Marinade

1st Marinade

1. Chicken Legs  (With Tandoori Cuts) – 2 2. Lemon – 1 3. Oil – 1 tbsp. 4. Tandoori Masala Powder – 2 tsp 5. Salt – 1 tsp 6. Ginger Garlic Paste – 2 tsp

2nd Marinade

7. Plain Yogurt – 1 tbsp. 8. Red Chili Powder – ½ tsp

Method:

1. In a bowl, mix all ingredients for 1st marinade and coat the chicken legs inserting the marinade into the tandoori cuts. 2. Cover and keep aside for an hour or two 3. Now in a separate bowl, take ingredients for 2nd marinade and mix well. 4. After an hour has passed, coat the chicken thoroughly with the second marinade making sure that the marinade enters into the tandoori cuts. 5. Keep aside for 2-3 hours or overnight for best results. 6. In Air Fryer tray, spray some oil and place the chicken legs 7. Cook the chicken on 375 F for 10 mins on one side and halfway light brushing the chicken with oil 8. After one side is done, flip over and light brush the chicken with some oil 9. On the same setting cook the other side for another 8-10 mins. Tandoori Chicken is done when juices ooze out and meat is not pink anymore. (Please note that every air fryer is different; please follow the setting pertaining to your model) Enjoy!! Note: Follow the same recipe if you are making this tandoori chicken on stovetop or in oven following your oven settings (In standard oven cook time is generally 15-20 mins each side on 375 degree F or until juices flow and meat is not pink anymore)

[kashmiritadkatwist]

Crispy & Crunchy Zinger Chicken | Simple & Easy Recipe

Now you can prepare the delicious, tender & crispy Zinger Chicken at home with ease. Try our super easy recipe of 'KFC-Style' Crispy Fried Chicken Zinger Recipe and we're sure the kids and adults alike are going to love it. Make a Zinger Burger out of it or serve it with French fries at snack time or as a meal for lunch or dinner. Enjoy this crispy KFC Zinger Chicken recipe with your loved ones. Follow this simple to make recipe to get that restaurant style crunch from outside and juicy and tender chicken from inside. Enjoy!

Ingredients for chicken marinade

1.        Boneless Chicken – Breast – 200 gm 2.        Red Chilli Powder – ½ tsp 3.        Onion Powder – 1 tsp 4.        Ginger Powder – 1 tsp 5.        Black Pepper Powder – 1/2tsp 6.        Salt – ½ tsp 7.        Vinegar – 1 tbsp

Ingredients for Coating

8.      All-purpose Flour – 1 Cup 9.      Red Chilli Powder – ½ tsp 10.     Onion Powder – 1 tsp 11.     Ginger Powder – 1 tsp 12.     Black Pepper Powder – 1/2tsp 13.     Salt – ½ tsp 14.     Oil for frying 15.     Ice-cold water

Method:

1.      Cut chicken into slices – Medium sized 2.      Mix all the ingredients listed in the chicken marinade part 3.      Mix Well 4.      Keep aside for about an hour or two 5.      Take All-Purpose Flour and add all the ingredients listed in the coating part 6.      Mix Well 7.      Now take the marinated chicken and coat lightly with all-purpose flour mix 8.      Dip in ice cold water and then again coat with flour and this time squeeze the chicken piece firmly 9.      Do the above step about 6 to 7 times 10.     Now gently tap the excess flour off the chicken and you can see nice layers formed on the chicken. 11.     Repeat step 7 to 10 for all chicken pieces 12.     Heat Oil and fry chicken pieces in batches on medium heat 13.     Turn periodically and zinger chicken is ready when the crust turns golden brown.   14.     Serve with fries or assemble in burger with lettuce and mayo to make a zinger burger.

[kashmiritadkatwist]

Homemade Tomato & Fried Onion Paste | Cooking Basics

Two important ingredients in Indian cooking are use of Onions and Tomatoes. Since these are commonly used,  it's easier if we keep these handy in the form of pastes which can last a month or so and reduce our cooking time. 

Onion paste is a base for most of the Indian curries and it evens out the pungent flavors of garlic and ginger, which are also commonly used in Indian cooking. The process to make fried onion paste is simple, just fry the onions until brown and then make a fine paste out of them.       

Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an intense tomato flavor to a variety of dishes, such as pasta, soups and braised meat. Enjoy!

Recipe:

Tomato Paste Ingredients:

1. Pulpy Tomatoes - 10-15

Method:

1. Cut the tomatoes in big chunks 2. Make a puree out of these in a mixer 3. Strain the puree to remove any residue 4. Boil the puree until desired consistency is reached 5. Store in an airtight jar

Onion Paste Ingredients:

1. Onions - 10 - 15 (finely sliced)

Method:

1. Fry onion slices in hot oil until brown 2. Drain excess oil 3. Make a paste of the fried onions in a mixer 3. Store the paste in an air tight jar

[kashmiritadkatwist]

Keema Matar - Kashmri Style | Simple & Easy Recipe 

Keema Matar (Ground meat & Peas) is a dish from the Indian subcontinent associated with the Mughals. Keema Matar (Keema curry ) is a delicious semi-dry curry, in which minced or ground meat (Keema), is cooked with green peas. It is a quick and easy recipe that you can serve in lunch or dinner. It goes very well with any Indian flatbread or even with steamed rice. Keema Matar is made usually during Ramadan in Kashmir.   Enjoy!

Written Recipe:

Ingredients:

1. Ground Lamb - 1/2 kg 2. Onions (Finely Chopped) - 3 3. Green Peas - 250 gm 4. Oil - 4 tbsp 5. Water - 1/2 Cup 6. Ginger Garlic Paste - 2 tbsp 7. Black Cardamom - 2 8. Salt - As per taste 9. Black Pepper - 8 - 10 10. Garam Masala Powder - 1 tbsp 11. Fennel Powder - 2 tbsp 12. Cumin Powder - 1 tbsp 13. Turmeric Powder - 1 tsp 14. Kashmiri Red Chili Powder - 1 tsp 15. Tomato Paste - 1 tbsp

Method:

1. Wash Ground Lamb and let it drain 2. Heat oil in a pan and add onions 3. Fry until onions are light brown 4. Add ginger garlic paste and fry again for 1 min or two 5. Add ground lamb and fry for 3-4 mins 6. Add all spices and fry for 2-3 mins again 7. Add tomato paste and mix well (You can can chopped tomato as well if you don't have tomato paste available) 8. Add water and then cover and cook for about 10 mins

Kashmiri Style Keema Matar is ready!