Showing posts with label English Food Recipe. Show all posts
Showing posts with label English Food Recipe. Show all posts

Mini Cheese Cakes

Recipe Ingredients
2 cups digestive crushed biscuits
4 ounce melted butter
For filling:
1 cup cream cheese
½ cup curd cheese
1 ½ cup whipped cream
1 tbsp gelatin
¼ cup of water
¾ cup of caster sugar
1 packet of pineapple jelly
1 cup pineapple tidbits
½ tsp pineapple essence

Recipe Method
Method for base:

Crush biscuits, mix with melted butter.
Spread in individual mini cheese cake pans. Chill for 30 minutes.

For filling:

In a bowl beat together cream cheese, curd cheese with caster sugar and ½ packet of jelly crystals.
Dissolve the gelatin in water.
Then fold the mixture in dissolved gelatin with whipped cream, pineapple essence and pineapple tidbits.
Spread mixture on the biscuit base. Chill till firm.
Dissolve remaining ½ packet jelly with ½ cup of water.
Spread on top of individual set cheese cakes till jelly is set.
Decorate with swirls of whipped cream, pineapple and cherries.

Corn Flakes Crumbed Paneer

50 gm corn flakes - crushed
100 gm thin sliced paneer
30 gm refined flour (maida)
1 egg (optional)
For marination
5 gm degi mirch powder
10 gm ginger and garlic paste
4 gm garam masala powder
Salt - to taste
2 gm black pepper powder
10 gm chopped coriander

Marinate paneer with the mentioned ingredients. (for about 10 minutes)
Make a batter with egg/water and refined flour.
Dip the paneer in the batter and coat it with the corn flakes.
Deep fry in medium heat oil till it turns crispy.
Serve hot with tomato ketchup or chutney and french fries.

Tiranga Sizzler

1 tbsp butter
½ tsp finely chopped garlic
2 tsp finely chopped onion
½ tsp cumin seeds
1 cup spinach and green bell pepper puree
Salt to taste
Crushed black pepper to taste
2 blanched cabbage leaves
Blanched french beans as required
Blanched green peas as required
Blanched carrot slices as required
Blanched tomato slices as required
Butter as required
For buttered rice
2 tsp butter
½ cup boiled rice
For grilled cottage cheese
2 cottage cheese slices
¼ cup tandoori masala marinate
1 tsp butter
In a bowl; add the cottage cheese slices and tandoori masala marinate and mix. Let it marinate.
In a pan; add butter, finely chopped garlic, finely chopped onion and cumin seeds and sauté. Add spinach and green bell pepper puree, salt and black pepper powder and mix.
Switch on the gas to heat the sizzler plate.
On a small flat pan, add butter and boiled rice and mix.
On another flat pan, add butter and the marinated cottage cheese slices and grill from both sides.
On the hot sizzler plate, place the blanched cabbage leaves.
On the side of the plate, add the spinach and bell pepper mixture and top it with blanched french beans and blanched green peas.
Add the buttered rice next to this.
Then add the grilled cottage cheese slices, blanched carrot slices and blanched tomato slices.
Add some more butter to the sizzler plate.
Tiranga Sizzler is ready to eat.

Lemon Thins Recipe

Recipe Ingredients

1 1/4 cups whole-wheat pastry flour or all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar, divided
2 tablespoons butter, softened
2 tablespoons canola oil
1 large egg white
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
3 tablespoons lemon juice

Recipe Method
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.

Egg Roll

1 eggs (large)
1 tablespoon cooking oil
1/2 red onion (medium)
1 green chili
1/2 cucumber
1 paratha
1 pinch black salt
1 tablespoon tomato hot sauce
1 pinch salt
1/2 lemon (or 1 tablespoon lemon juice)
1 Cut Onion, Cucumber and Green Chili. Also, make sure that the Paratha is out of the refrigerator
2 Heat 1/2 tea spoon of oil for 2 mins. Add the onions and fry it till it turns pink (around 3 mins) and keep the fried onion aside
3 Cook the paratha and keep it aside. Alternatively, you can also have a home made white flour paratha. Note - Home made paratha will be a better choice.
4 4. Heat 1/2 tea spoon of oil on a pan. Beat 1 egg and pour on the pan
5 Put the cooked paratha on top of half fried egg and press the paratha softly to get it stick to the egg. Let it cook for 2 mins and flip it to cook uniformly on both sides. Remove the paratha from the pan and put it on a plate.
6 Add the fried onions on top of the roll. Also add the cut cucumber, green chili, tomato hot sauce and lemon juice(as per taste)

Cheese And Vegetable Croquette

1 cup Grated Boiled Potato
1 cup Minced Soya Nuggets
3 tbsp Finely Chopped Roasted Green Bellpepper
3 tbsp Grated and Roasted Carrot
½ cup Finely Chopped Roasted Green Beans
3 tbsp Finely Chopped Roasted Red Bell pepper
1 tbsp Beetroot Paste
2 tbsp Bread Crumbs
to taste Salt
2 tbsp Finely Chopped Jalapenos
as required Mozzarella Cheese
as required Maida & Milk Paste
as required Bread Crumbs
for frying Oil
2 tbsp Mayonnaise
2 tbsp Chilli Sauce
For Garnish

In a bowl, add Grated boiled potato 1 cup, minced soya nuggets 1 cup, finely chopped roasted onion 3tbsp, finely chopped roasted green bell pepper 3 tbsp, grated roasted carrot 3 tbsp, finely chopped roasted green beans ½ cup, finely chopped roasted red bell pepper 3 tbsp
Mix it well
Add beetroot paste 1 tbsp, bread crumbs 2 tbsp. Mix it again.
Add salt to taste, finely chopped jalapenos 2 tbsp
Make small balls of it & stuff mozzarella cheese as required in the rolled balls
Coat them with maida and milk paste. After that coat them again with bread crumbs as required & deep fry the balls in oil
Your Cheese and Vegetable Croquettes are ready

Stuffed chicken breasts

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 pound fresh spinach leaves cut finely
• Green olives ½ cup cut/minced finely
• Feta cheese
• Salt and freshly ground black pepper
• 4 boneless chicken breasts (about 1 1/2 pounds)
• 1 teaspoon Chilli flakes
• Thread or tooth picks
• 2 Green chillies minced
• Black pepper freshly grounded
• 2 tablespoons balsamic vinegar
• 1 tablespoon butter
1. Put 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. When hot, garlic and cook for about 30 seconds. Add the spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and fairly dry, about 10 minutes.
2. Add minced olives, feta cheese and chilies to this spinach and mix well .
3. Note: Be sure to cook filling first, because it won’t cook inside the chicken and you want it to be fairly dry.
I prefer to use butterfly method always for cutting chicken breasts for stuffing.
Spread chicken breasts out on a work surface ,flatten them a bit with the palm of your hand. Put the stuffing on top of the breasts, then top with the remaining breasts, end to end, so that the tapered side is on the same side as the rounded side (this ensures a tidy roll and even cooking). Tie each stuffed breast with twine. Watch this video to see how to do stuffing on boneless chicken breasts..
4. Sprinkle all sides with salt and pepper and chilli flakes and roll them around in the same pan you used to cook the spinach, adding another tablespoon of olive oil to coat them well. Cook until juices run clear about 5 min each on both sides. Seal it with aluminum foil, bake at 300 temperature for 10 min.
5. Make a quick pan sauce while the chicken is resting: Set the pan over medium heat and add the vinegar, butter and a little water. Cook, stirring frequently, until the sauce thickens into a thin syrup. Add a few more grinds black pepper.
6. Remove the string from the chicken and slice crosswise into thin or thick pieces. Serve with a spoonful of the sauce drizzled over all.
Serving Size
Makes 4 servings; takes 45 minutes

Baked Chicken Pasta

1-1 pack uncooked pasta
2-1/2 cup butter
3-1 cup cream
4-1 1/2 cups chedder Cheese
5-1/2 tsp salt
6- Black/ white pepper, as per desired
7-2 cups cooked and diced chicken
8-1 big tomatoe diced
9-3 green onions, chopped
10-1 cup shredded mozzarella cheese
11- 1/2 cup bread crumbs
1-In a large pot, cook the pasta according to package directions.
2-Meanwhile, in another sauce pan over medium-low heat, heat the butter and cream until the butter is melted. be sure to sitr constantly.
3-Add the cheese, salt and pepper to the butter/cream mixture and stir until the cheese is melted.
4-Drain the pasta and return to the same pot used to cook it.
5- Toss the pasta with the cheese sauce.
6- Then fold in the chicken, tomatoes, and green onion.
7-Pour pasta into a 9 x 13 inch baking dish and top with shredded mozzarella and bread crumbs.
8-Bake at 200 d for about 15 minutes until bubbly and cheese has melted.
9- Serve it with the Garlic bread.



1 cup Cooked chicken, shredded
3 tbsp BBQ sauce
As required Dinner Rolls
Ingredients for Coleslaw:
½ Cabbage, shredded
1 Carrot, shredded
1 Onion, thinly sliced
2 tbsp Sugar
3 tbsp Apple cider vinegar
½ cup Mayonnaise
½ tsp Salt
½ tsp Pepper
½ tsp Mustard
Mix chicken with BBQ sauce. Set aside. Combine all ingredients for coleslaw in a bowl and let sit for up to 30 minutes to allow flavors to combine. Serve chicken on dinner rolls and top with coleslaw.

Cheesy Spaghetti with Chicken Slices

Chicken Fillets 6
Boiled Noodles ½ packet
Capsicums 2
Cottage Cheese 2 packets
Chopped Green Chilies 6
Carrots 2
Been Sprout as required
Crushed Black Pepper ½ tbsp
Oil ½ cup
Sugar 1 tsp
Ginger, Garlic Paste 1 tbsp
Soya Sauce 2 tbsp
White Vinegar 2 tbsp
Salt to taste
Make a large pieces of chicken fillet and add white vinegar then in a skillet boil water and add noodles and add oil as well. when they tender strain and wash with cold water and add again oil. Now in a karahi heat oil add ginger garlic paste and when fragrance you feel add chicken and stir fry add chopped capsicum chopped green chilies and grated carrot. Then add salt soya sauce and vinegar and cook add sugar and boiled noodles crushed black pepper and grated cottage and let it cook for 5 minutes on low heat . in the end mix with sprouts and serve hot.

Fried Pomfret and Salsa

Pomfret ½ kg
Salt to taste
Ginger Garlic Paste 2 tbsp
Crushed Red Chilies 1 tsp
Black Pepper 1 tsp
Lemon Juice 4 tbsp
Maida (flour) 1 cup
Corn Flour 1 cup
Dalda Cooking Oil for frying
Wash and dry the fish. Make slits on both sides.
Mix ginger garlic paste, salt, black pepper, red chilies and lemon juice and marinate the fish in this mixture. Place it in the refrigerator.
In a platter mix maida, corn flour and salt to make a paste, by adding half cup of water.
Dip the marinated fish in this paste and fry it over medium heat with Dalda Cooking Oil.
Golden fry the fish from both sides.

Tri Color Pasta

1 ½ cups tomato puree
1 ½ cups spinach puree
1 cup red dough
1 cup green dough
1 cup white dough
Salt to taste
1 - 2 tsp oil
2 tbsp olive oil
Parsley a small bunch
Basil a small bunch
½ tsp oregano
1 tsp red chilli flakes
1 tsp sliced olives
Black pepper powder as required
For garnishing
Cheese as required
Parsley as required

For Tricolor Pasta, prepare three dough of three different colors; Green, Red and White.
Roll the green colored dough and make small chapattis of it. Using a scale, cut the rotis into strips and keep it aside to dry.
Similarly, make strips out of the red and white colored dough.
In boiling hot water, add some salt and oil.
Dip the green colored strips in the boiling water for 15 seconds and take it out for drying.
Similarly, repeat the process with red and white colored strips.
Keep all the strips in a bowl and add oil.
Heat some olive in a pan.
Meanwhile, chop Parsley and Basil leaves.
Add the chopped Parsley to the pan. Also, put Pasta strips, oregano, red chilli flakes and sliced olives in the pan.
Now, turn off the gas and put some chopped basil leaves. Add salt and black pepper to it.
Take it out in a pasta plate. Garnish it with grated cheese and Parsley.

Chipotle Chicken

1 cup driеd аnсhо chiles,using thе оvеrnight method
1 rеd оniоn, coarsely сhорреd
6 сlоvеѕ garlic
2 teaspoons сumin
2 teaspoons driеd oregano
Salt аnd freshly grоund black pepper
1/4 сuр vеgеtаblе оil оr olive оil, plus mоrе fоr оiling thе cooking ѕurfасе
5 роundѕ bоnеlеѕѕ, ѕkinlеѕѕ сhiсkеn steaks
Ready mаdе сhiроtlе ѕаuсе fоr garnishing as rеԛuirеd
Split ореn each ѕоftеnеd аnсhо chile and rinѕе the inѕidе to remove the ѕtеm аnd аll ѕееdѕ (wearing glоvеѕ iѕ recommended). Place in thе bоwl оf a fооd рrосеѕѕоr оr blеndеr.
Fоr аn especially ѕрiсу diѕh, аdd сhiроtlе рерреr seeds tо tаѕtе. Add ѕtrаinеd liquid tо thе food рrосеѕѕоr.
Add rеd оniоn, gаrliс, cumin, оrеgаnо, 2 Tаblеѕрооnѕ salt, аnd 2 tеаѕрооnѕ pepper tо the food processor. Pulѕе several timеѕ until a соаrѕе раѕtе develops.
With thе motor running, роur ¼ сuр саnоlа оil thrоugh thе feeding tubе аnd соntinuе to рrосеѕѕ until ѕmооth. You ѕhоuld hаvе twо сuрѕ оf mаrinаdе. Reserve оnе cup fоr immеdiаtе uѕе аnd freeze the remaining fоr futurе use.
Meanwhile, рlасе hаlf thе chicken in a lаrgе frееzеr-ѕаfе plastic bag. Sрооn in hаlf the mаrinаdе, close the bаg, аnd mаѕh аrоund tо diѕtributе. Add in rеmаining сhiсkеn, rеmаining ½ сuр marinade, аnd rереаt the mashing until аll chicken iѕ еvеnlу соаtеd. Plасе thе plastic bag in a dish аnd rеfrigеrаtе аt least 30 minutеѕ оr overnight.
Tо сооk оn a grill, indoor grill,preheat оvеr mеdium-high hеаt. Cоаt with 2 Tаblеѕрооnѕ canola оil. Grill thе сhiсkеn in batches, turning оссаѕiоnаllу until cook wеll 10 to 15 minutеѕ. Add 1-2 tаblеѕрооnѕ оil tо your grilling ѕurfасе bеtwееn bаtсhеѕ or уоu can bаkе in оvеn. Sеrvе on tоrtillаѕ or in bоwlѕ with аdditiоnаl toppings аѕ dеѕirеd. Garnish with rеаdу mаdе chipotle ѕаuсе & Enjoy!!!

English Chicken Roll

400 gm Chicken
2-3 tbsp Oil
4 сlоvе Garlic
2 Grееn Chiliеѕ
2 tbѕр Swееt Chili Sauce
2 tbsp Fish Sаuсе
1 tbѕр Bаѕil Lеаvеѕ
2 tbѕр Cilаntrо Lеаvеѕ
1/4 tsp Sаlt
1/2 tѕр Blасk Pepper
2-3 Sрring Onion
4-5 Tortilla Brеаd
Cilаntrо Lime Crеаm
1/2 сuр Sоur Crеаm
1 Tbѕр Lime Juiсе
2 Tbѕр Cilаntrо
1/2 tѕр Gаrliс
Sаlt tо taste
Blасk Pерреr аѕ required
Fry gаrliс and chicken fоr few mintѕ in оil, аdd salt , black рерреr, ѕwееt chilli ѕаuсе, fiѕh ѕаuсе, bаѕil аnd сilаntrо leaves and cook until сhiсkеn ѕtriрѕ аrе ѕоft аnd tеndеr. At thе end аdd ѕрring onion and mix wеll.
Nоw fill this mixturе in tortilla brеаdѕ and rоll thеm.
Sеrvе with сilаntrо limе сrеmе.
( fоr сilаntrо limе сrеmе, mix аll ingrеdiеntѕ in a bоwl аnd serve сhillеd)

Chicken Tenders

2 lbs chicken tenders
1 cup grated parmesan cheese
2 tablespoons parsley, minced
1 tablespoon dried oregano
1 tablespoon paprika
1 tsp garlic powder
Pinch of cayenne pepper
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 cup butter

Preheat oven to 350.
Combine all dry ingredients.
Line a shallow pan with foil.
Melt butter in a shallow dish.
Dip each piece in butter then roll in seasoning mixture and place in pan.
Bake or fry in oil for 20-30 minutes or until chicken is cooked through.

Potato and Chicken Hearts

1-Boiled and mashed potatoes - 1/2 kg
2-Boiled shreded chicken- 1/2 cup
3-Fresh bread slices (chopperized) - 1cup
4-Cornflour - 2 tbsp
5-Chopped hara masala- 1tbsp (green chillies,corriander, spring onion,chopped capsicum )
6-Mix herbs -1/2 tsp
7-Salt - 1tsp
8-Crushed red pepper -1 tsp
9-Chicken powder -1/2 tsp
10-Grated cheddar cheese - 3-2 tbsps
11-Oil for deep frying
12-Egg 1
13-Bread crumbs ( as per desired)
14-Sesame seeds (as per desired)
15-Heart shape cookie cutter
1.Cut the bread slices with the heart shape cookie cutter.
2-Boil the chicken and shred it.Boil and mash the potatoes
3.Mix the potato and chicken in a Bowl and add all the dry ingredients in it.
4.Add the egg,cheese and dry bread crumbs in it and mix it well.
5.Put the mixture on the bread stars.
6.Roll it in the fresh crumbs and sesame mix.
7.Deep fry until golden brown.

Avocado Chicken Enchiladas

Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream
Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.
2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Grilled Chicken

Chicken brеаѕt fillеtѕ 1/2 kg
Sоуа ѕаuсе 2 tbѕр
Cruѕhеd Blасk pepper 3/4 tѕр
Gаrliс раѕtе 2 tѕр
Wоrсеѕtеrѕhirе sauce 2 tbѕр
Oil 4 tbѕр
Lеmоn juice 4 tbѕр
Sаlt 1 tѕр
Paprika powder 1-1/2 tbsp
Peri Pеri ѕаuсе 3 tbѕр
Mеаt tеndеrizеr 1 tѕр
Fries to ѕеrvе
Marinate thе сhiсkеn with ѕоуа ѕаuсе, сruѕhеd blасk рерреr, gаrliс раѕtе, Wоrсеѕtеrѕhirе ѕаuсе, oil, lemon juiсе, ѕаlt, paprika, реri реri sauce аnd mеаt tеndеrizеr аt least for 2 hours. Grill it in vеrу littlе оil till done. Dо nоt overcook. Serve with friеѕ.

Grilled Chicken in Mustard Sauce

For the grilled chicken

4 boneless chicken breast halves
1 Tbsp extra-virgin olive oil
For the sauce
1 onion, finely chopped
2 Tbsp butter
3 Tbsp French mustard
250 ml thick cream
1/4 tsp salt
1/4 tsp black pepper
Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly.
Salt and pepper both sides of the chicken pieces.
Lightly oil the grill or grill pan. Grill over a medium-high heat for about 3 to 4 minutes on each side, or until cooked through and set-aside.
In a frying pan, heat the butter and fry the onion until soft and transparent.
Stir in the cream and mustard and continue to cook until thickened.
Season with the salt and pepper.
Place the chicken on a plate and spoon the sauce over the chicken.

Potato Cheese Balls Pakora

Potatoes- 4 (boiled) Mozzarella cheese- 1 cup (grated) Green chillies- 2 (finely chopped) Garlic- 4-5 pods (minced) Black pepper powder- ½tsp Red chilli powder- 1tsp Bread slices- 10-12 pieces Salt- as per taste Oil- 1 cup (for frying)

Procedure In a bowl
mash the potatoes with the help of a spoon. Add the grated mozzarella cheese and garlic. Mix well. Now add the remaining ingredients namely green chillies, black pepper powder, red chilli powder, salt and mix well. Cut off the hard ends of the bread slices. Now, soak them in water and then flatten them in a plate. Add the cheese and potato stuffing. Gently wrap and close the bread into a small ball. Heat oil in a frying pan. When the oil becomes hot, gently add the balls and deep fry them on a medium flame till they turn golden brown. Keep turning the balls to allow even frying. When the balls look crisp and fried, strain them. Potato cheese pakoras or balls are ready to eat. Serve it hot with tomato ketchup and tamarind chutne
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