Chatni Chicken Roll Paratha

These Rolls were too yummy, got the compliment that they taste exactly like market Roll Paratha.

I think the main ingredients that created magic was green chatni that was used inside the roll and can be served along with roll for extra chatkhara.

This will make 10 Rolls

Marinate Chicken for at least 2 hours.

1/2 kg boneless chicken

Salt as per taste & Black pepper 1 tea spoon

Crushed red chillies 1 tea spoon

Dry roasted & crushed cumin seeds 1 tsp
Ginger Y Garlic paste 1 tea spoon each

Yogurt 3 to 4 table spoon
Lemon juice 4 table spoon

Oil 1 tbs & Soya sauce 1tsp

Mix all ingredients well, cover & keep in fridge for 2 hours. Then put it in any pan, cover and cook on low flame till chicken is done & water released by chicken dries out completely. Give coal smoke for BBQ smell.

For Chatni:

In blender add

1/4 kg yogurt

15 to 20 mint leaves

½ bench green coriander leaves

1/2 tea spoon crushed red pepper flakes

1/2 tea spoon salt

3 to 4 table spoon Imlee paste

1 tea spoon dry roasted crushed cumin seeds

2 green chilli (be careful add 1 first if required than other one)

2 to 3 garlic cloves.

Blend all these.

 For Paratha:
1- ½ cup wheat flour

1- ½ cup white flour

2 table spoon ghee (unmelted)

¾ tea spoon salt or as per taste

Make medium soft dough with luke warm water

Leave for ½ hour

Then make parathas.

Assembling:

Apply chatni on one side of paratha leaving small space around corners, then one side place chicken, top it with band gobi, layer of mayonnaise (optional), then drizzle some more chatni and then roll tightly to other side to give shape of roll paratha as shown in first picture.


Serve with chatni and enjoy :-)

Spring Rolls

I forget to take picture of Mixture will upload one after frying and cutting spring rolls for inside view :-)
For the time being uploading recipe on high demand :-)

For Chicken:
1/2 kg boneless chicken
1 tea spoon ginger paste (fresh)
1 tea spoon garlic paste (fresh)
1 tea spoon dry roasted and crushed cumin seeds
1 tea spoon dry roasted and crushed corriander seeds
1 tea spoon soya  Sauce
1 tea spoon BBQ Sauce (optional)
1 tea spoon red pepper flakes (kuti lal mirch)
2 table spoon lemon juice
salt as per your taste
4 table spoon yougart

Put all things in pan, cover and cook on low flame till water dries out completly.

For Noodles:
Optional if you want to add then boil half packet noodles with salt only.
Drain out wash with cold water, apply 1/2 tea spoon oil and add 1/2 tea spoon black pepper

For Vegetables:

On high flame

In pan take 2 table spoon oil

Add 1 cup julian cut band gobi

Add ½ cup julian cut carrots

Add ½ cup julian cut capsicum (shimla mirch) 

Black pepper freshly grounded 1/2 tea spoon

Soya Sauce 1 table spoon

Salt as per taste

Cook for 5 minutes.

Dish out and leave till they cool down. In case vegetables release some water then drain it.

Tips: 

Make sure your mixture is dry otherwise rolls will be soft and soggy. 

Also make sure that your vegetables are crunchy.

Assemble:

Mix cooked chicken (shredded), vegetables & noodles. Taste for salt & pepper if required adjust it.

Take Roll Patti available in market and give shape. Use egg to seal the ends.

Innovation:

You can add boiled shredded egg, mushrooms, cheese, spring onion if you want.

Use same mixture for bread rolls, simple take a bread slice, remove corners, flatten it, give shape of rolls, dip in egg, roll in bread crumbs and deep fry 

Qeema Samoosa Filling

Recipe of Zubaida Appa:

¼ kg beef qeema (mince)

In non stick pan add qeema 

1 table spoon ginger garlic paste & 

1/4 tea spoon salt (or as per taste)

1 green chili finely chopped

cook till water dries out

(Tip: never cook samosa qeema in oil)

when beef mince is done then add

Add 1 chopped onion

Add chopped fresh green coriander leaves 1/4th bunch 

Add 1 table spoon lemon Juice

Add 1 table spoon roasted crushed coriander seeds

Add 1 tea spoon roasted crushed Cumin seeds (zeera)

Add 1/2 tea spoon crushed red chili (kutti lal mirch)

Vanilla Peanut Butter Shake

Recipe of Chef Tahira Mateen

Crused Ice

Vanilla Ice cream ½ liter

2 cup milk

2 Table spoon peanut butter

¼ cup chocolate syrup.

Put all ingredients in Blender and blend till it's smooth.

Drizzle some chocolate syrup on inner walls of glass and pour in shake.

Enjoy

Fruit Salad Dressing

 
1 lemon - grated zest and juice
1 orange - grated zest and juice
1 egg, well beaten
1 cup granulated sugar

NOTE: Grate the zest off of the citrus fruits first before juicing them.

In a saucepan over medium heat, combine the zest and juice from the lemon and orange.

Add the beaten egg and sugar. Cook, stirring constantly, until mixture comes just to a boil; let boil 1 minute still stirring constantly.

Remove from heat and let cool before tossing with the fruit salad.

French dressing by Shireen Anwer

Ingredients:

Olive Oil            1/2 cup

White vinegar    1/2 tsp

Salt                  1/2 tsp
Mustard paste   1/2 tsp
Garlic Paste      1/2 tsp
Vinegar             2 tbsp

Method:

Put oil in a jar with a tightly fitting lid, and then add all the things. Cover the jar tightly and shake until the salt dissolves. You can keep it in fridge up to 3 months. When you want to use it, first shake it then use it

Thousand Island dressing by Shireen Anwer

Ingredients:

Mayonnaise                               1 cup
Spring onion leaves                     1 tsp (finely chopped)
Capsicum                                  1 tsp
Freshly Ground Black pepper      1/2 tsp
Egg White (hard boiled)               2 tbsp (finely chopped)
Parsley (finely chopped)              1 tbsp
Stuffed Green Olives                   1 tsp
Chili Sauce                                1 tsp
Ketchup                                    4 tbsp
Salt                                          a pinch

Sugar                                        2 tsp (grinned)

Method

Mix all the things together in a bowl, thousand island sauce is ready.

Helpful Liquid Conversions

Volume Conversions: Normally used for liquids only

Customary quantity	Metric equivalent
1 teaspoon	5 mL
1 tablespoon or 1/2 fluid ounce	15 mL
1 fluid ounce or 1/8 cup	30 mL
1/4 cup or 2 fluid ounces	60 mL
1/3 cup	80 mL
1/2 cup or 4 fluid ounces	120 mL
2/3 cup	160 mL
3/4 cup or 6 fluid ounces	180 mL
1 cup or 8 fluid ounces or half a pint	240 mL
1 1/2 cups or 12 fluid ounces	350 mL
2 cups or 1 pint or 16 fluid ounces	475 mL
3 cups or 1 1/2 pints	700 mL
4 cups or 2 pints or 1 quart	950 mL
4 quarts or 1 gallon	3.8 L
Note: In cases where higher precision is not justified, it may be convenient to round these conversions off as follows:   1 cup = 250 mL   1 pint = 500 mL   1 quart = 1 L   1 gallon = 4 L

Helpful Conversions

Weights of common ingredients in grams

Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 Tbsp
Flour, all purpose (wheat)	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Flour, well sifted all purpose (wheat)	110 g	80 g	70 g	55 g	35 g	27 g	13 g
Sugar, granulated cane	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Confectioner's sugar (cane)	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar, packed firmly (but not too firmly)	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn meal	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Corn starch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice, uncooked	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni, uncooked	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous, uncooked	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Oats, uncooked quick	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Vegetable shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Chopped fruits and vegetables	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts, chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts, ground	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Bread crumbs, fresh, loosely packed	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Bread crumbs, dry	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan cheese, grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g