These Chicken patty or kababs are delicious, easy and so versatile, you can have them for iftar, sahur or any time of the day.
This recipe has very simple everyday ingredients, process well in a food processor and that's it! You don't need any fancy tools or ingredients and this is very healthy recipe as well.
Chicken boneless - 2 lbs Green chilies - 3/4 around 1 tablespoon Cilantro 1/4 cup Onion - 1 small Salt to taste (1 teaspoon) Red chili powder 1/2 teaspoon Black.pepper powder 1 teaspoon Cumin (roasted and crushed) - 1 teaspoon Garam masala (optional) 1 teaspoon Spritz of oil for frying
A juicy chicken patty with onions, creamy pepper sauce and melted cheese between crispy, griddled bread makes a delicious and easy weeknight dinner, iftar or school lunch!
The classic patty melt has been a staple of diners and restaurants across the US for decades. If you have never had one before, looking at it, it’s easy to make and turns out delicious.
A hearty sandwich bread works best for a patty melt, today I used whole wheat pita bread. You can use naan, sourdough bread or regular burger buns as well.
A classic patty melt is topped with caramelized onions and Swiss cheese. If you’re not a fan of Swiss, cheddar or American cheese also work well.
The key to achieving perfectly caramelized onions is to use a large saucepan. The wide base gives your onions plenty of room to cook so the water released as they soften can evaporate.
This creamy pepper sauce is the real game-changer. It adds an incredible amount of flavors and takes this patty melt beyond the ordinary. Putting it together is quick and easy, so definitely give it a try. You can even double the recipe and keep it covered in the fridge for up to two weeks. Try it on fries or even as a dip for veggies!
If you’re looking for a new and tasty way to enjoy iftar, be sure to try this amazing chicken patty melt!
Video in Urdu:
Video in English:
Ingredients:
Chicken 1 1/2 lbs
Garlic cloves 2
Oregano 2 tablespoons
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Green chili 1-2
Caramelized Onions:
2 large onions, sliced 2 tablespoons unsalted butter or oil
Creamy pepper sauce:
1 cup mayonnaise 1 tablespoon dry mustard powder 1 tablespoons white vinegar 1 1/2 tablespoons fresh cracked black pepper 1 teaspoon salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon dry parsley
Tender, savory pot roast piled on fresh baked french bread and smothered in caramelized onions, cheese, and mayo. Are you drooling yet?
When ever I make Pot Roast, we almost always have leftovers, which I love! I never mind reheating leftover pot roast, but I’ve found an even better solution to using up those leftovers Pot Roast Sandwiches! Oh and keep in mind this is also a great way to use up DRY pot roast. Everyone hates over cooked dry pot roast and this is an easy way to use it up and actually enjoy it!
You can include the veggies from the roast if you want, or just use the meat. Even if the roast recipe has onions in it, I still recommend adding the caramelized onions that's my husband's favourite. Trust me, that hint of sweetness really puts them over the top!
Classic Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This Pot Roast is perfectly seasoned and served with tender vegetables!
Pot roast is a big, tough beef cut, seared, covered and cooked slow with herbs and veggies in a flavourful broth until fall apart tender. Good choices for a pot roast include a chuck roast (which I use in this recipe), a round roast or brisket. Select a roast that has lots of marbling in it -which carries flavor and helps make the gravy absolutely mouth-watering!
I always suggest to sear your roast first, the flavour you get when searing your meat first is incredible. The fat is rendered while juices are sealed. This step is well worth the extra time and dishes. While slow cooking, the meat will release amazing flavour into your gravy. Then slow cook using whichever method you like - stove top, slow cooker or instant pot.
You can make this roast in slow cooker, just season the roast with salt and pepper as directed in the recipe. Searing in oil in a skillet is an optional step. Searing your beef roast helps the fat render and seal in the moisture. But I also recognize that one of the benefits of using a slow cooker is a short prep time so that you can throw everything in. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
TIP: It’s better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.
Amazing bonus of this recipe is the rich gravy that get cooked right in the pot to drizzle all over your beef roast! You can serve as it is or whisk corn starch in cold water or some cold cooked liquid until smooth (this is called a slurry). Remove beef and veggies from the broth and bring to a simmer. Then just whisk the slurry into the simmering broth until thickened.
Pot roast is an instant favorite in my household! Not only is it easy to put together, but it makes for great pot roast sandwiches as leftovers, or tucked into a wrap or pita. I served this hearty and heartwarming recipe over mashed potatoes and with a side of homemade red lobster biscuits.
Video in Urdu:
Video in English:
Ingredients:
1 can Rotel diced tomatoes and green chilies 1/2 cup beef broth or water 1/2 cup ketchup 3 tablespoons brown sugar 2 tablespoons worcestershire sauce 4 teaspoons mustard 3 garlic cloves, minced 1 tablespoon soy sauce 2 teaspoons black pepper powder
2 teaspoon salt, or to taste 1/2 teaspoon crushed red pepper flakes 1 large onion, halved and sliced 1 medium green pepper, halved and sliced 2 carrots cut into chunks or baby carrots 1 beef chuck roast (2 to 3 pounds) 3 tablespoons cornstarch 1/4 cup cold water or cold cooked liquid from roast
Weeknight meal planning can be hard. But this easy weeknight Chicken Ceasar Pita make family meal time simple: they're quick, fresh and delicious. I am certain they'll become menu regulars.
I think its important to enjoy your life in ever aspect and something that we all thoroughly enjoy is food… Which is why most of my recipes are our favorite comfort foods. We shouldn’t have to sacrifice flavor for a healthier dish… why not have both? And that brings me to THIS recipe…
This chicken caesar pita is absolutely delicious with chicken, romaine lettuce tossed in a homemade, creamy Greek yogurt caesar, with cheese and all wrapped up in a warmed pita…
I seved these pitas with sweet potato fries. They are salty-sweet, crunchy, and spicy if you wish. These oven baked sweet potato fries are so addictive!
Here are few tips which I learned along the way to get perfect crispy and tender sweet potato fries.
Slice your fries thinly. You want your fries to be about 1/4″ wide, or close to it. Thick fries never get crispy. Toss your sliced fries in cornstarch before oil. Cornstarch really helps to get the outsides crisp.
Dont overcrowd fries on a baking pan, they steam each other and never get crispy. Be sure that each fry lies against the pan, not piled on top of other fries.
Bake at 425 degrees Fahrenheit. Any lower, and your fries will be soggy. Any higher, and the oil will start smoking. Halfway through cooking, you’ll flip the fries with a spatula. This helps ensure that they bake evenly, turning perfectly golden on the outside and cooking through on the inside. Season last, if desired. Add salt before baking the fries, but wait to add any spices until after baking. Otherwise, the spices will burn and lose their flavor. I love to balance the sweetness of the fries with a little garlic powder and lots of freshly ground black pepper.
This is such a wholesome and filling meal that you will make time and time again. Not only will it keep you on track, but you’ll feel like you’re having a cheat meal at the same time!
After all kids are going back to school, some of you are sending your kids in person or some of us picked online session, one thing we all are doing is making lunches! Today I am sharing two different recipes for kids school lunches
Sauteed chicken with some basic seasoning, mixed with corn, cilantro and cream cheese, creating one of the delicious creamy chicken spread! You can add any other vegetable or herbs as well. I added green chilies for the heat but can easily be subsituted by crushed red pepper.
You can use the same filling and fill in small tortillas for chicken and cheese taquitos. These sandwiches can freeze very well as well. Right after assembling just freeze in ziplock bags and toast them before serving.
The second recipe is almost like a treat for kids, especially those who are remote learning. They can get advantage of having a hot lunch (of course if its doable by parents/guardians).
These loaded fries can easliy assembled in less than 15 minutes, again you add any other sauces and meat of your choice, and serve your kids as a Friday lunch or as a weekend treat. Its great for game night and as a party snack
Video in Urdu:
Video in English:
Ingredients:
Cheesy Chicken and Corn Sandwiches:
Boneless chicken 1 lb, (I used cooked) Oil or butter 1 teaspoon Onion, chopped 1/4 cup Green Chili 1 Garlic 1 teaspoon Salt 1/2 tsp Black pepper 1/4 tsp Cumin powder 1/2 tsp Cream cheese 6 oz Corn 1/2 cup
Cilantro 3 tbsp
Loaded French fries:
Frech fried cooked half tray Cream of mushroom soup 1/2 can (cooked with 1/4 cup of milk) Coooked chicken tikka chunks 1/4 cup Cheddar cheese, shredded 1/4 cup
Moist, juicy and tender burger with a desi twist - Tandoori Chicken Burger. Grilled tandoori chicken patty, mayo and ketchup and some fresh veggies for a crunch and your delicious Tandoori Chicken Burger is good to go!
I was invited to participate in a collab over Instagram, and the theme was Hot n' Spicy. After lot of thinking and keeping summer and Ramadan in mind, I came up with this recipe. I mean whats better than a spicy homemade Tandoori masala infused chicken patty served hot with a chilled drink!
When burger flavor was finalized, I immedietly thought about side of wedges. This Garlic Parmesan crispy baked wedges pairs well with Tandoori flavoured burger. These crispy garlic baked potato wedges are soft on the inside, crunchy on the outside with a good kick of garlic and parmesan cheese.
Beef Burritos make the perfect entrée for any occasion! Tortillas filled with super tasty seasoned sheredded beef and other fillings of choice. These Burritos are a brilliant freezer standby because they are just as good made fresh or frozen then reheated. Its a hearty recipe that is great for crowd! I mean, who doesn’t love Mexican food?
Shredded Beef Burritos is a recipe that can be made ahead of time and pulled together whenever you’re ready. All that’s left is throwing a few toppings, diced tomatoes, salsa, sour cream, cilantro, extra cheese, and maybe some onions, on top.
If you want to make it a Mexican meal add cheesy spanish rice or zesty cilantro lime rice either one taste amazing with the burritos.
You can get creative and make all kinds of delicious meals with your Mexican shredded beef – tacos, obviously, burritos, or even better, burrito bowls. I added a little bit of desi touch to this shredded beef and recently made a beef puffs or turnovers, they are great for iftar. You might even want to stash some of this beef in your freezer for a lazy rainy day.
Once you get the burritos filled and rolled. Roll burritos individually in aluminum foil. Then refrigerate or freeze them for later. Misting burritos with baking spray helps create a crispy outside on the burritos. Burritos can also be set in a baking dish, covered with cheese and baked. Or smother burritos with enchilada sauce, cheese, and bake.
Video in Urdu:
Video in English:
Ingredients:
3 garlic cloves, minced
1 serrano chile, minced
1 tablespoon soy sauce,
1 tablespoon Worcestershire sauce
2 tablespoons water
4 tablespoons fresh lime juice
1 teasppon salt and
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
1 (2 to 3-pound) skirt steak/ iron steak, trimmed and cut into pieces
3 tablespoons vegetable or olive oil
1 1/2 cups diced onion
1 cup diced red bell pepper
2 serrano chiles, minced
1 cup beef broth/ water
1 can diced tomatoes with juice
1/2 teaspoon dried oregano
12 (6-inch) flour tortillas
Who doesnt love Crispy Fried Chicken Sandwich, especially if its from KFC, crunchy coated juicy and tender fillet in a bun. Recently KFC in Pakistan intoroduced this Zainger-ratha, which is crispy chicken rolled in Paratha with mint mayo, imli chutney and onions.
Well, trip to KFC Pakistan is not happening lately so, I thought to recreate that at home, and my fried chicken loving family devoured it!
I already shared the recipe for no fail KFC Crispy chicken sandwich aka Zinger recipe with you guys, you can make same chicken for this recipe. But today I used Tender Pops for this Zinger-ratha and it takes the paratha roll to another level.
You can obviously use any recipe for the paratha, or store bought works too. I used my Frozen Paratha recipe today, slather some mint mayo, using my homemade mint chutney, and arranged some sliced onions and served it with ketchup.
Growing up, KFC was one of the fast food chain, which makes all of us teenager go crazy. Get ready to feel nostalgic with this Crispy fired chicken but with a twist. We devour these golden brown chicken pieces rolled up in Paratha. And just in half an hour, your family's new favorite dish is ready to eat.
If you like easy recipes, these cheesy chicken cutlets/fritters are definitely one of the easiest you can ever make that taste simply amazing. Crisp on the outside with juicy tenderness on the inside. They are low-carb full of protein and bursting with flavor
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In my opinion these cheesy chicken fritters are perfect for any season, whether it’s hot outside or during the winter months. They can be stored in the refrigerator for up to 5 days or they can be frozen. You can pop one in the toaster oven and toast it with cheese on top for a couple of minutes for a warm tasty lunch!
You can enjoy these chicken cutlets with your salad, or you can put them on the buns for a nice tasty chicken burger, or eat them plain dipping into any sauce!
I know you’re craving these big time now! No seriously, I do hope these cheesy chicken fritters become a new favorite for you as they are in our home.
Video in Urdu:
Video in English:
Ingredients:
1 1/2 lbs boneless chicken
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour
4 oz mozzarella cheese (1 1/3 cups shredded)
1 1/2 Tbsp chopped fresh parsley
1/2 tsp salt or to taste
1/8 tsp black pepper
2 Tbsp olive oil to saute
These easy oven-baked Chicken Taquitos are stuffed with chicken and cheese and make a great appetizer, Iftar snack or meal. Tortillas are tightly rolled around a cheesy chicken mixture and baked until crisp. Serve these baked taquitos as an appetizer with salsa or top with lettuce and avocados. Creamy and satisfying are the words I would use to describe these.
Taquitos are basically rolled up tacos, stuffed with your choice of meat and cheese, and then fried crisp. To keep these taquitos on the healthier side, we bake them in the oven. Don’t worry, you won’t miss the frying, they still get nice and crispy in the oven.
Taquitos are usually made with corn tortillas and flautas are usually made with flour tortillas. I love using corn tortillas they are gluten-free and so delicious! But flour tortillas works as great as corn tortillas.
You can even freeze the taquitos before you bake them. Place the taquitos on a baking sheet and freeze. When frozen, place taquitos in a freezer bag and freeze for up to one month. When ready to bake, preheat the oven to 425 degrees F and place frozen taquitos on a large baking sheet. Spray with nonstick cooking spray. Bake for 5 to 8 minutes extra.
Making your own freezer chicken taquitos can be more work but the taste and knowing what is in them is worth it. Once you make this recipe you will never want to go back to store bought ones again!
This is also a great recipe for using up leftover chicken. Just shred it and you will be ready to go!
Before you roll up the taquitos, place the tortillas in between damp paper towels and heat them up in the microwave for 20-30 seconds. This will make them easier to roll and keep them from tearing
Video in Urdu:
Video in English:
Ingredients:
3 Cups shredded chicken
8 oz. Cream Cheese
4 tbsp chopped Cilantro
2 tbsp Lime juice
4 tbsp Green Chilis (or ½ cup green salsa verde if you have that on hand)
3/4 tsp Cumin
1 ½ tsp Chili Powder
1 tsp Onion Powder
1/4 tsp Garlic Powder
1 ½ Cups shredded Pepper-jack cheese
small corn or flour tortillas (approximately 30 depending on how full you stuff them!)
cooking spray
