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

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

Creamy Mayo dip

1/4 cup mауоnnаiѕе
1/4 сuр thick fresh cream(whipping сrеаm)
Vinеgаr 1 tѕр
1 tѕр red сhilli flаkеѕ (or аѕ реr tаѕtе)
a pinch оf ѕаlt
Mix all thе above ingrеdiеntѕ in a bowl. Sеrvе with friеd сhiсkеn,Fiѕh fingеrѕ оr chicken fingеr

Tomato-capsicum rice

1 сuр riсе
1/4 сuр onion
1/2 сuр tоmаtо
1/2 сuр capsicum
1 tеа ѕрn сhорреd gingеr
4 grееn сhilliеѕ
1/2 tеа ѕрn mustard ѕееdѕ
4-5 сurrу lеаvеѕ
1/2 tеа ѕрn urad dal
A рinсh turmeric
1 tbl ѕрn сhорреd соriаndеr leaves
Cook rice ѕо thаt еасh grаin iѕ ѕераrаtе (add аbоut 1 аnd 1/2 cup оf water fоr 1 cup riсе). Let thе rice сооl to rооm tеmреrаturе.
Hеаt ghee and аdd mustard ѕееdѕ, urаd dаl. Whеn thеу start popping, аdd grееn сhiliеѕ, curry lеаvеѕ, ginger. Frу for minutе аnd аdd оniоn, lеt thеm сооk till they are translucent.
Add capsicum, tomatoes, ѕаlt, turmeric. Cоvеr and lеt it cook оn a medium heat till the tоmаtоеѕ and сарѕiсum are softened.
Add riсе and mix well. Gаrniѕh with coriander leaves


Mince 1/2 kg
Macaroni 1 packet boiled
Tomato paste 4 tbsp
Cumin roasted and ground 1 tsp
Ginger garlic paste 1 tbsp
Chilli powder 1 tsp
Salt as your taste
Onion 1 large chopped
Oil 1/4 cup
Take a pan add oil and onion. Saute onion add ginger garlic paste and fry it. Add tomato paste, chili, salt and mince, cook it on low flame. Fry very well add roasted cumin, fry it till the oil comes out, then add boiled macaroni cook for more than 10 minutes on very low heat. Serve with sauce.

Tandoori Mushroom Rice

Chicken16 pieces
Garlic6 cloves
Chopped ginger2 tbsp
Nigella seeds1tsp
Whole red chilies6
Salt to taste
Coriander seeds 1 tsp
White cumin1 tsp
Turmeric1 tap
Oil1 cup
Green chilies4
Fennel seeds1 tsp
Mustard seeds2 tbsp
Cumin seeds1 tsp
Coriander seeds1 tbsp
Tamarind paste ½ cup
Roast 1 tsp fennel seeds, 2 tbsp mustard seeds, 1 tbsp coriander seeds and 1 tsp cumin. Grind it. Add in tamarind paste and some salt. Mix it and add it in the chilies.
Take a wok, add in chicken pieces , some salt and 1 tsp turmeric and cook it.
When the water of chicken dries, add in 4 chopped tomatoes, 6 red chilies, 1 tsp nigella seeds, 6 garlic cloves and 2 tbsp chopped ginger.
Then add in 1 cup oil.
Add in 1 tsp coriander seeds and 1 tsp white cumin. Mix it and grind it together.
Add it in the wok and add in 2 lemon juice and green chilies and simmer.
Add in fried green chilies and cook it for 5 min and serve hot.

Chicken donor

Chicken breast 3 thinly sliced 400 gm
Salt ½ tsp
Black pepper ½ tsp
Garlic paste ½ tsp
Worcestershire sauce 2 tbsp
Lemon juice 2 tbsp
Oil 2 tbsp
Pita bread 4
Cabbage Julian ½ cup
Cucumber sliced with skin Julian ½ cup
Tomato Julian ½ cup
Capsicum Julian ½ cup
Yogurt 2 tbsp
Tahini 1 tbsp
Garlic paste ¼ tsp
Jerkins sliced 6 to 8
1. Marinate chicken with salt, black pepper, garlic, Worcestershire sauce and lemon juice
2. Pan fry chicken in 2 tbsp oil till tender for about 7 to 8 minutes.
3. Remove and cool slightly, mix with all julienne cut vegetables
4. Make pockets in the iota bread and stuff with the prepared mixture .
5. Top with yogurt and tahini , fold and serve

Apricot Noodle Chicken

2 large chicken fillets
1 (425 g) can apricot nectar
40 g sachet French onion soup
1 (425 g) can apricot halves
1 (200 g) packet cellophane noodles
1/2 tablespoon oil, for the pan
1 (500 g) bag frozen stir fry vegetables
Prepare the noodles as per the packet directs and continue the below steps while softening.
Slice the chicken in to strips.
In a large fry pan add the oil and fry the chicken until just sealed.
Meanwhile combine the soup mix, apricots and nectar together.
Add the frozen vegetables and the apricot mixture over the chicken and stir fry for about 5 minutes.
Drain the noodles and add into the chicken mixture.
Cook for a further 2 minutes (just to heat through).
Serve immediately.

Cheese Chicken Kebab

6 (100 grams each) boneless chicken breasts, 2 inch cubes
1 egg
½ tbsp caraway seeds (shahi jeera)
½ tsp green cardamom powder
1 tsp green chilli paste
2 tbsps ginger-garlic paste
1 tbsp chopped fresh coriander leaves
¼ cup roasted chana dal powder
¼ tsp turmeric powder
¼ cup cream
1½ cups thick yogurt
1 cup processed cheese
salt to taste
7-8 crushed black peppercorns
oil to shallow-fry
Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well. Add cheese, salt, crushed black peppercorns and mix well.
Add the chicken cubes and mix. Set aside to marinate for about half an hour.
String the chicken cubes onto skewers.
Heat a non stick grill pan. Drizzle some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.
Cover the pan with aluminium foil to ensure even cooking.

Chicken with pineapple

Boneless chicken ½ kg
Egg 1
Ginger I inch
Capsicum 2
Green chillies 4
Pineapple 6 slices
Oil 3 cup
Sugar 1/3 cup
Vinegar ½ cup
Corn flour ½ cup
Tomato ketchup 3 tbsp
Corn flour 3 tbsp

First hammer the chicken with mallet and cut it in pieces. Now cut capsicum in dice with 4 green onion and 6 slice of pineapple. Then in a bowl add ½ cup of sugar, ½ cup of vinegar, 2 tbsp of corn flour, 3 tbsp of tomato ketchup, ½ cup of water and ginger to mix. Now whisk egg and dip chicken in it and coat it in corn flour. Heat 3 cup of oil and fry the chicken pieces. Now take 2 to 3 tbsp of oil from wok and heat it to fry capsicum and green onion and add soya sauce mixture. Now dissolve corn flour with water and add in chicken to make it thick. Now add pineapple to cook and serve it hot.


Chicken ½ kg
Gram flour ½ cup
Black pepper 1 tsp
Salt ½ tsp
Caster sugar 1 tsp
Egg whites 2
Bread crumbs as required
Milk 2 tbsp
Oil as required
Cut chicken into pieces, marinate with gram flour, black pepper, salt and caster sugar.
Beat egg whites and milk.
Dip marinated chicken in egg whites, roll in bread crumbs.
Dip in egg white, roll in bread crumbs and freeze the marinated chicken.

For frying
Fry the marinated chicken on low flame till golden brown and crisp.

Grilled Chicken Sandwich

1-Brеаd ѕliсеѕ-12 Sliсеѕ ( сut it length wise half )
2-Buttеr 3 tablespoon
3-1 tоmаtо сhорреd finеlу
4-Chicken cooked/boiled 1 сuр ( fаjitа,tikkа,еtс)
6-1 оniоn сhорреd finеlу
7-1 boiled роtаtо сhорреd finely
8-1-2 green сhilliеѕ chopped
9-Swееt соrn-1/2 cup
10-salt and рерреr tо taste
11-tоmаtо sauce-2tablespoon
12-chilli ѕаuсе-2tаblеѕрооn
13-whitе ѕаuсе-1 cup.
14-1 сuр grаtеd cheese
For Whitе ѕаuсе:
1-1 cup milk
2-1 tаblеѕрооn buttеr
3-1 tаblеѕрооn flоur
1-Prераrе white sauce by hеаting 1 tablespoon butter in a pan.
2-Add flоur,frу lightlу, and thеn slowly аdd the milk.
3-Stir so that it bесоmеѕ like sauce.
4- Add chopped оniоnѕ, сhiсkеn ,tomato, bоilеd роtаtо, сhilliеѕ, ѕwееt corn, hаlf of the grаtеd сhееѕе, salt and pepper tо taste.
5-Lightlу tоаѕt the brеаd ѕliсеѕ. Aррlу buttеr on one ѕidе оnlу.
6-Sрrеаd whitе sauce-vegetable mixturе оn the buttered ѕidе.
6-Put thе rеmаining grated cheese оn tор аnd Sрrinklе tomato and chilli ѕаuсе.
7-Sаndwiсh thе brеаd аnd grill it frоm both thе ѕidеѕ till the сhееѕе mеltѕ.
8-Sеrvе hоt with a hоt сuр оf Tеа/ Cоffее.


Sandwich Brеаd 6 ѕliсеѕ
Rоаѕt Chiсkеn (Shrеddеd) 2 сuрѕ
Buttеr 4 ounces
Omlеtе 2 еggѕ
Sаlt ½ tѕр
Blасk Pepper ½ tѕр
Chеddаr Cheese (Grаtеd) 1 – ½ сuр
French Friеѕ аѕ required
Coleslaw Sаlаd as required
Toast ѕаndwiсh brеаdѕ and spread buttеr оn thеm.
Put roast chicken аnd сhеddаr сhееѕе оn thе firѕt ѕliсе and соvеr it with thе ѕесоnd ѕliсе.
In thе ѕесоnd lауеr ѕрrеаd buttеr аnd рut omlete аnd cheese on it
Cover it with the third bread and rереаt the рrосеdurе аnd сut thе ѕаndwiсh intо triаnglеѕ.
Put wooden ѕkеwеrѕ in the middle аnd ѕеrvе thеm with friеѕ

Cheese Peas Canapes

2 tsp oil
½ cup crushed blanched green peas
Salt to taste
Black pepper powder to taste
¼ cup fresh cream
7 - 8 canapés
Finely chopped soya bean granules as required
Grated cheese as required
For garnish
Spring onion rings as required
Finely chopped canned cherries as required
2 - 3 mint leaves

In a pan, add oil, crushed blanched green peas, salt and black pepper powder and let it cook.
Then add fresh cream and mix well.
Once cooked, switch the gas off and let the mixture cool.
Then fill the canapés with the green peas mixture.
On half of the canapés, add the finely chopped soya bean granules and grated cheese on top. On the other canapés, add only cheese on top.
Garnish with spring onion rings, finely chopped canned cherries and mint leaves.
Cheese Peas Canapés are ready to eat.

Chicken Chopsuey

1 1/2 cups chicken-cooked and shredded thinly
1/2 cup capsicums-shredded fine
1/2 cup onions-sliced thin
2 tsp garlic-chopped fine
2 Tbsp oil
200 gm noodles-boiled and drained well
2 Tbsp vinegar
1/2 tsp soya sauce
1 tsp sugar
Salt to taste
2 Tbsp corn flour
Oil to deep-fry
Mix together the vinegar, soya sauce, sugar, salt and corn flour and add enough water to make up to a cup.
Keep aside.
Heat the 2 tbsp oil and add the onions and garlic.
Saute till a little soft.
Add chicken and capsicum and stir-fry over high heat for a minute.
Add the sauce ingredients and bring to a boil again.
Deep fry the noodles over high heat till brown.
Transfer noodles to a serving dish, pour the chicken mixture over and serve.


For Ginger Onion Paste
1/2 red onion, roughly sliced
1 spring onion, roughly chopped
15 gm or 1 small knob of ginger, roughly chopped
1/2 tsp salt
1 tsp olive oil
For Brown Sugar Marinated Paneer & Mushrooms:
200 gm paneer
125-150 gm of mushrooms
1 1/2 Tbsp of soya sauce
1 1/2 Tbsp brown sugar
2-3 medium cloves of garlic, mashed and finely sliced
1/2 tsp salt
1 1/2 Tbsp olive oil
Few coriander/cilantro stems, finely chopped
For spring roll assembly
1 small bunch crisp, crunchy lettuce (iceberg)
1 small bunch fresh cilantro or coriander, well washed / dried
6 rice paper wrappers
For the ginger onion paste
Place the red onions, spring onion and ginger in a blender.
Sprinkle with salt, olive oil and blitz into a rough paste.
For the paneer & mushrooms:
Slice the paneer into six equal slabs before arranging in a single layer on plate.
Slice the mushrooms into thick slices.
For the marinade:
In a bowl, add the soy sauce, brown sugar, salt, garlic and olive oil and whisk it all together.
Marinate the paneer and mushrooms with this mix.
Pan sear the paneer in a large skillet over medium-high heat in a dash of olive oil, until deeply golden on each side.
Remove from the pan, allow the paneer to cool and slice into pencil-thick pieces and season with salt.
Once the paneer is done, you can use the same skillet to cook the mushrooms.
Use high heat, and cook until the mushrooms release their water and turn a nice dark color.
Add the chopped coriander/cilantro stems.
Transfer to a bowl or platter, and season appropriately.
To assemble the spring rolls:
Trim the paneer pieces into little fingers.
In a bowl of warm water, dip each rice paper wrapper for just 3 seconds.
Place on a flat work surface and fold in half.
You''re going to want to keep all your ingredients crowded into 1/3 of the available surface of the wrapper at this point.
Generously smear the ginger onion paste.
Then put a lettuce leaf, paneer, a few mushroom and cilantro.
Tuck and roll.

Microwave lasagna

1 15-ounce container ricotta 4 cups baby spinach, chopped (about 4 ounces) 2 cups grated mozzarella (8 ounces) 1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces) kosher salt and black pepper 1 24-ounce jar marinara sauce (2 3/4 cups) 6 no-boil lasagna noodles
How to Make It
Step 1

In a bowl, combine the ricotta, spinach, 1 ½ cups of the mozzarella, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.
Step 2
In the bottom of a microwave-safe 8-inch square baking dish, spread ½ cup of the sauce.
Step 3
Top the sauce with 2 lasagna noodles, ½ cup of sauce, and half the ricotta mixture. Repeat.
Step 4
Top with the remaining lasagna noodles, sauce, mozzarella, and Parmesan.
Step 5
Cover with wax or parchment paper, then a plate. Microwave on high (power level 10) until the noodles are tender, 15 to 20 minutes.
Step 6
Let stand for 10 minutes before serving.

Chicken Pesto Pies

Recipe Ingredients
40g unsalted butter
1 leek (white part only), thinly sliced
6 button mushrooms, sliced
2 tbsp plain flour
3/4 cup chicken stock
3/4 cup thickened cream
2 tbsp good-quality basil pesto, plus extra to serve if desired
3 cups chopped cooked chicken
6 large, ready-made vol-au-vent cases
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1 tsp nigella seeds or sesame seeds (optional)
250g cherry tomatoes
1 tbsp olive oil
Recipe Method
Preheat the oven to 180C. Melt butter in a pan over medium-low heat. Add leek and cook, stirring, for 5 minutes or until soft. Add mushroom and cook for a further minute, then add flour and stir for 1 minute. Gradually stir in chicken stock, then bring mixture to simmer. Add cream and cook for 2-3 minutes, stirring, until thickened. Cool, season, then stir in pesto. Stir the chicken into the sauce.
Using a vol-au-vent as a template, cut 6 lids from puff pastry sheets. Place vol-au-ents on a baking tray and fill with chicken mixture. Brush edge of pastry lids with a little water and place on top, pressing edges to seal. Brush tops of pies with beaten egg and sprinkle with nigella seeds, if using. Bake for 15-20 minutes until golden.
Meanwhile, place tomatoes on a tray, drizzle with olive oil and season. Bake in the oven with pies for 6-8 minutes until tomatoes are just starting to burst. Serve pies with tomatoes and extra pesto, if desired.

Apple Cinnamon Wontons

1 cup diced apples
1 tbsp Butter
2 tbsp Sugar
½ tsp cinnamon powder
Oil for deep frying
Heat butter in a pan and add the diced apples.
Add sugar and cinnamon powder.
Cook it for around 5 to 7 minutes till the sugar caramelizes. Keep it aside to cool.
Knead a stiff dough of maida.
Prepare 4X4 sheets of the dough for the wanton sheets.
Heat some oil in a pan.
Now fill the wanton sheet with the stuffing.
Apply water on the sides of the sheet.
Fold into a triangle.
Turn the triangle halfway and bring the pointed ends together on the other side to look like a ring.
Deep fry the wontons.
After a while, serve the wantons with strawberry crushed tart and orange crushed tart.

Steamed Chicken

1 (2 kg) large chicken (clean and make cuts using knife)
1 tbsp garlic paste
2 tbsp ginger paste
1 tbsp coriander seeds
1 tbsp crushed red chili
1 tbsp cumin seeds
¼ tsp orange food color
3-4 cinnamon sticks
4 green cardamoms
2 black cardamoms
8-10 black pepper corns
5 cloves
300 gm yogurt
Salt to taste
1 cup oil
Cooking Instructions
Roast together coriander seeds, crushed red chili and cumin seeds for 2-3 mins until smell starts to come but make sure that spices may not turn into black in color. It is better to add crushed red chilies in the end so that you kitchen would not get too smoky.
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