Showing posts with label Fast Food. Show all posts
Showing posts with label Fast Food. Show all posts

How to make KFC Crispy Strips

KFC Crispy Striрѕ:
6 chicken brеаѕtѕ
Onе еgg, bеаtеn
One cup milk
Two сuрѕ all-purpose flour
2 1/2 tеаѕрооnѕ salt
3/4 tеаѕрооn рерреr
3/4 teaspoon Chinese ѕаlt
1/8 tеаѕрооn Pарrikа
1/8 tеаѕрооn Gаrliс Pоwdеr
1/8 teaspoon Bаking Powder
Using a ѕhаrр knifе, cut 6 chicken breasts intо strips, оr уоu саn buу сhiсkеn tenders at thе ѕuреrmаrkеt; there аrе rеаdу оnеѕ аvаilаblе such аѕ chicken fillеt. Thе chicken ѕtriрѕ ѕhоuld not bе tоо thin or tоо thiсk.
Mаrinаtе the ѕtriрѕ overnight with garlic, рерреr, рарrikа аnd ѕаlt.
Prеhеаt the ѕhоrtеning in dеер frу to 350deg or рrеhеаt vеgеtаblе оil in deep frу to 175 dеg. It tаkеѕ a lot оf оil tо dеер-frу, and it's bеѕt to ѕtаrt with frеѕh oil еvеrу timе.
In meantime, bеаt оnе еgg аnd оnе сuр оf milk.
Diр thе сhiсkеn intо thе еgg mixturе and соаt the сhiсkеn dеliсаtеlу into bаking powder.
Onсе the oil hаѕ rеасhеd thе dеѕirеd tеmреrаturе, fry in frуеr a few аt a timе (оr trу one first tо test thе heat) till they are gоldеn brоwn. It ѕhоuld bе аrоund 5 minutes. Bе саrеful not to сrоwd thе оil with too muсh ѕtriрѕ: crowding will саuѕе the оil'ѕ tеmреrаturе to drop dramatically, whiсh will rеѕult in a greasy product. Crоwding will аlѕо increase the likеlihооd that the fried bitѕ аnd рiесеѕ will ѕtiсk tо each оthеr.
Onсе thе сhiсkеn ѕtriрѕ аrе gоldеn brоwn, uѕе a ѕlоttеd metal spoon оr ѕраtulа tо rеmоvе thе сооkеd сhiсkеn аnd lеt thеm drаin on рареr tоwеlѕ or сооling racks.
Enjоу сhiсkеn ѕtriрѕ with your рrеfеrеd ѕаuсе.

Beef Fajita

Beef Strips 500 grams
Onion 1
Garlic 4-5 cloves
Worcester Sauce 2 tbsp
Green Chilies (Slice) 2-3
Red Chili Paste 1 tbsp
Crushed Black Pepper ½ tsp
Capsicum 1
Green Onion 2-3 strands
Lemon Juice 2 tbsp
Oregano a pinch
Oil 3-4 tbsp
Salt to taste
Take a cooking pan add 3-4 tbsp of oil heat the oil add 4-5 chopped garlic and 1 fry onion. Then add 500 grams of Beef when the beef change its colour add 2 tbsp of Worcester sauce ½ tsp crushed black pepper, 1 capsicum, 1 tbsp of red chili paste, 2-3 chopped green chilies, and add a pinch of salt 2 tbsp of lemon juice mix it well and roast it. Now add 1 pinch of oregano, 2-3 strands of green onion and fry for 2-3 minutes. Dish out and serve it.

Chicken Paratha Roll W/ Green Chutney Recipe

Recipe Ingredients
For paratha
All purpose flour 2 cup
Baking powder 1/2 tspn
Yogurt 2 cup
For chicken
Boneless chicken
Yogurt 2 cup
Turmeric powder 1 spn
Cumin powder 1 spn
Ginger garlic paste 2 tbspn
Soya suace 1 spn
Vinegar 1 spn
Red chili powder 2 spn
Black pepper 1 spn
Sugar 1 spn
For Sauce
Tamarind puree 1 cup
Green chili 5
Mint leaves
Red chili powder 1 spn
Cumin powder 1 spn
Lemon juice 1
Tomato 1
Onion 1
For Salad
Recipe Method
Make dough by combining all the items of paratha. Keep it at room temperature for an hour.
Knead it and make small balls for paratha. Prepare paratha by slightly oiling it.
Marinate chicken in all its ingredients for 5 hours and then cook it well.
Prepare the sauce by grinding all its ingredients.
Now take paratha one by one, pour some sauce over it, put cooked chicken in it, and add salad. Roll and wrap in butter paper. Serve with sauce.


Chicken Mince ½ kg
Fat 125g
Onions 2
Green Chilies 4
Crushed All Spices 1 tsp
Salt 1 tsp
Crushed and Roasted Cumin 1 tsp
Crushed and Roasted Coriander 1 tsp
Crushed Red Chilies 2 tsp
Ginger Garlic 2 tbsp
Green Coriander 2 tbsp
Mint Leaves 2 tbsp
Chinese Salt 1 tsp
Oil as required
In a chopper add ½ kg chicken mince, 125g fat, 2 onions, 2 tbsp green coriander, 2 tbsp mint leaves, 4 green chilies and 1 tsp salt and finely chop it.
Now add 1 tsp Chinese salt, 2 tsp crushed red chilies, 1 tsp crushed and roasted whole coriander, 1 tsp crushed and roasted white cumin and 1 tsp crushed all spices and mix it properly.
Now put them on the skewers and put oil as required and bake it in the oven.


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Rice 2 cups

Spring Onions (leaves) 1 cup

Soya Sauce 1 tbsp

White Vinegar 2 tbsp

Salt to taste

Chicken Powder 1 tbsp

Garlic Cloves (Peeled and Finely Chopped) 6

Sugar 1 tsp

Sesame Oil 1 tsp

Oil ½ cup


Wash 2 cups of rice and soak it for 30 minutes. Then drain out the water and boil it. When its done then put it on simmer for 5 minutes.

In a pan, heat ½ cup oil and add 6 garlic cloves and make them golden brown. Now add rice in it and stir fry it. Add 1 tbsp soya sauce in rice along with 2 tbsp white vinegar, 1 tsp sugar, salt as required and 1 tbsp chicken powder and cook it for 5 minutes.

In the end add 1 cup finely chopped spring onion (leaves) and 1 tsp seasame oil and serve it hot.

Spicy Burgers by Zarnak Sidhwa

Chicken breasts (flattened) 4
Salt 1/2 tsp
Black pepper 1/2 tsp
Garlic paste 1 tsp
Ketchup 1 tbsp
Chilli sauce 1 tbsp
Burger buns 4
Salad leaves as required
Cheese slices as required
Mayonnaise 1/2 cup
Vinegar 1 tbsp
Fries to serve

For Batter:
Flour 2 tbsp
Baking powder 1 tsp
Corn flour 2 tbsp
Baking powder 1/4 tsp
Salt 1/4 tsp
White pepper 1/4 tsp
Paprika powder 1/4 tsp
Chilli sauce 1 tbsp
Milk to form batter

Blend mayonnaise and vinegar, set aside. Marinate chicken with salt, black pepper, garlic paste, ketchup, chili sauce and then leave to marinate for a few minutes. Blend the ingredients of the batter and make a smooth paste using milk. Dip the chicken in the batter. Fry in hot oil. Apply mayonnaise on toasted buns and put chicken pieces, salad leaves, cheese slices and serve with fries.

Malai Tikka

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Recipe Ingredients

Boneless chicken ½ kg cut into 3 inch cubes ½ kg
Raw papaya 1 tbsp
Salt 1 tsp
Cream 4 tbsp
Lemon juice 2 tbsp
Yogurt 4 tbsp
Green color pinch
Ginger garlic 1 tsp
Green chili garlic sauce 3 tbsp
Roasted and crushed cumin 1 tsp


Marinate all above for 1 hour, put on skewers and BBQ or grill in a grill pan.

Hyderabadi Dahi Bary

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Recipe Ingredients

Mash ki daal 1 cup
Moong ki daal ½ cup
Salt 1 tsp
Crushed red pepper 1 tsp
White cumin 1 tsp
Baking powder 1 tsp heaped
Yogurt 1 kg
Oil for deep frying
Ingredients for baghar
Oil ¼ cup
Curry leaves 15
Mustard seeds ½ tsp
Fenugreek seeds ¼ tsp
Cumin seeds1 tsp
Whole button red chilies6

Recipe Method

Soak both the daals for 6 hours, put in the blender with enough water, salt, crushed red pepper, white cumin and baking powder, blend to a fine paste, remove in a bowl, heat oil and fry 1 tbsp full of batter on medium flame till brown, remove from oil, soak in salted water for 15 minutes, squeeze water and keep aside, beat yogurt with 2 tbsp sugar, ½ tsp salt and ½ cup water till smooth, put some yogurt in a serving dish, arrange fried badas, pour yogurt over top with baghar.

Subway Chicken Fajita Burger

Recipe Ingredients
Foot long plain burger/ Italian bread
Mozzarella cheese slice 3-4
For Italian Bread
Plain flour 4 cups
Instant yeast 2tsp
White butter 2tsp
Sugar 1tbsp
Salt 1/2tsp
Beaten egg 1
Warm water
For Chicken Fajita
Chicken breast 200g (strips)
Cumin powder ½ tsp
Oregano 1/2tsp
Paprika powder ½ tsp
Freshly ground black pepper 1tsp
Lemon juice 2tbsp
White vinegar 2tbsp
Oil 3tbsp
Salt to taste
Lettuce 1/2(roughly cut)
Capsicum 1 (cut elongated)
Tomato 1 (cut elongated)
Cucumber 1 (cut finely)
Onion 1 (cut round)
Boil Potato 1 (cube+ mix in mayonnaise)
Boil macaroni 1/2 cup (cube+ mix in mayonnaise)
Black olive 10 (cut round)
Jalapeno 3 (cut round)
Chili sauce
BBQ sauce
Mustard sauce
Sour cream
Recipe Method
Italian Bread
Add salt, butter, sugar and yeast in plain flour and mix all.
Add water slowly and kneed.
Now place dough on kitchen counter and rub with palm till it will turn to soft dough.
Place the dough in a well-greased bowl and cover with plastic wrap. Allow to rise at room temperature.
Once doubled, punch down and let rise again for half an hour.
Cut dough into three/four pieces and shape each piece into a long loaf.
Place on grease baking try; let it rise on room temperature for 20 minutes.
Right before placing the breads in the oven brush with beat egg.
Bake on medium temperature in pre heat oven for 10 to 15 minutes or until golden. On the grill for last 2-3 minutes to give a golden brown touch on top.
For Chicken Cooking:
In a bowl combine the 1tbsp oil, vinegar, lemon juice, and dry spices. Mix together. Add chicken strips. Cover bowl and refrigerate. Marinate for1-2 hours.
In pan heat oil, sauté chicken in oil until chicken is cooked and juices run clear.
Chicken Fajita is ready.
Cut burger or Italian bread elongated in such a way that they remain united at one side.
Open bread and place mozzarella cheese over them.
Put the burger in microwave proof try and heat for one minute to melt the cheese.
Take burger out and place chicken over cheese.
Fill it with salad and drizzled sauce.
Wrap in butter paper and again place in microwave for one minute or in oven for 5-7 minutes.
Delicious subway chicken fajita burger is ready to eat.

Burgers in Garlic Sauce

Mutton or beef mince 1/2 kg
Chopped onion 1
Salt 1 tsp
Ground pepper 1/4 tsp

For the Sauce:
Heads of garlic 6 (large)
Extra virgin olive oil 1/2 cup
Bread slices (remove crust) 2
Lemon juice 2 tbsp
Salt to taste
Pepper to taste

Place garlic bulbs in foil. Drizzle with some olive oil and sprinkle with salt. Wrap in the foil and bake in preheated oven at 200 degrees C for 45 minutes or until soft. Cool garlic, chop off top, and squeeze out garlic cloves. Soak bread in water for 1 minute, squeeze dry, and place in food processor. Add garlic and process into a smooth paste. Add lemon juice, and gradually add rest of olive oil in a smooth stream to make a paste. Add salt and pepper to taste. Mix ground meat, onions, salt, and pepper. Shape into 4 patties. Place on preheated pan or grill until cooked. Serve with garlic sauce.

Shepherd ‘s Pie

Beef (Ground) 500gm
Onion (Chopped) 1
Mushroom 1 cup
Ketchup 4 tbsp
Black Pepper (Ground) 1/8 tsp
Peas 1 cup
Carrots 1 cup
Potatoes (Boiled, mashed) 500 gm
Milk 2 ½ cups
Butter ¼ cup

Heat the oven to 200°C.
Cook the beef and onion over medium-high heat until the beef is well browned, stirring often to separate meat.
Add ketchup, black pepper, peas and carrots to the beef and onions, and cook well.
Heat milk and butter in a saucepan over medium-high heat and bring it to a boil.
Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.
Bake for 15 minutes or until the potatoes are lightly browned.

Apple Dutch Fried Puff by Zarnak Sidhwa

Milk 3/4 cup
Sugar 1/2 cup
Oil 1/4 cup
Eggs 2
Baking powder 3 tsp
Salt 1/2
Flour 2-1/2 cups
Apple (chopped) 1/2 cup
Raisins 1/2 cup
Cinnamon powder 1/2 tsp
Oil for deep frying

Mix milk, sugar, oil, egg, baking powder, and 2 cups of flour well in a bowl. Mix rest of 1/2 cup flour with chopped apples, raisins and cinnamon powder. Coat again in the prepared better and deep fried until it turns into golden brown color.

Medu wada

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White lentil 250 gm soak for 2 hours

Onion 1 finely chopped

Green chilies 6 finely chopped

Ginger 1 tbsp finely chopped

Curry leaves chopped 10 to 12

Salt 1 tsp leveled

Black pepper ½ tsp crushed

White cumin roasted and crushed ½ tsp


Grind soaked white lentil in chopper dry finely and beat mixture well with a spoon, add in chopperize onion, green chilies, ginger, curry leaves, mix very well and keep it in the freezer for hour, add salt and soda just before frying. Deep fry till golden, serve with chatni and sanbar.

Chicken Milano

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Butter 1 tbsp

Minced garlic 2 cloves

Sun-dried tomatoes (chopped) 1/2 cup

Chicken stock 1 cup

Cream 1 cup

Boneless chicken breast halves ½ kg

Salt to taste

Pepper to taste

Oil 2 tbsp

Chopped fresh basil 2 tbsp

Dry fettuccini pasta 8 ounces


Melt butter; add garlic and sauté. Add the tomatoes and 3/4 cup of the chicken stock, boil. Simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Sprinkle the chicken with salt and pepper on both sides. Heat oil and sauté chicken. Press on chicken occasionally. Cook for about 4 minutes per side or until the meat is no longer pink inside. Transfer to a plate, cover and keep warm. Boil 1/4 cup chicken stock. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Braided pizza loaf

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Ingredients for filling

Mince bhuna hua 300 gm
Oregano 1 tsp heaped
Capsicum 1 finely chopped
Mushrooms thinly sliced 6
Olives black sliced 6
Sweet corn 3 tbsp
Onion 1 chopped in square cubes
Ingredients for dough
Flour 2 cups
Milk powder 1 tbsp
Instant yeast 1 ½ tsp
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil 2 tbsp
Water for kneading

Method for dough

Mix all together in a bowl, knead with Luke warm water into a soft dough, cover and leave to rise in a warm place until double about 1 hour, prepare mince and filling. Punch down dough, roll into a 15 by 12 inch rectangular, place on a greased baking sheet, spread filling lengthwise down center of rectangular, sprinkle vegetables, oregano and cheese with mince, cut 1 ½ inch strip from both sides, starting at one end fold alternating trips at it angle across filling, brush with beaten egg, bake on 190 degree C for 25 minutes until golden.

Poye Poye

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Raw Chewra 2 cup Onion 1 Potatoes (Boiled) 2 White Chick Peas ( Boiled ) 1 cup Papri 3-4 Whole Red Chilies 3-4 Mustard Seeds 1 tsp Cumin Powder 1 tsp Ginger Garlic Paste 1 tbsp Red Chili Powder 1 tbsp Turmeric ½ tsp Curry Leaves 10-12 Oil 4 tbsp Salt as required Fresh Coriander For Garnishing.
Take 2 cups of raw chewra add in hot water when chewra soaks water take it out from water strain the water. Take a pan add 4 tbsp of oil, heat the oil add 10-12 curry leaves 3-4 whole red chilies add 1 tbsp of mustard seeds stir fry the ingredients when the smell comes up add 1 chopped onion add 1 tsp of ginger garlic, ½ tsp of turmeric powder ,a pinch of salt, 1 tbsp of red chili powder and 1 tsp of cumin powder and mix it well .Take boiled potatoes cut into small cubes add 2 cups of chewra mix the chewra with the help of spoons. Mix all the ingredients and remove from the heat Take a serving bowl ad poye poye chaat masala ,green chilies, coriander and serve it hot.


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Meat Chops and Gosht Boti Mix 1kg

Onions 2

Ginger Garlic 2 tsp

Crushed Cumin 1 tsp

Crushed Red Chilies 1 tsp

Crushed Coriander 1 tsp

Salt 1 tsp

All Spices ½ tsp

Whole Black Pepper ½ tsp

Papaya 2 tsp

Cream 1 cup

Yogurt 375g

Ghee 1 cup

Coal 1 piece


First in 1kg meat, add 375g yogurt, 1 cup cream, 2 tsp papaya and 1 tsp salt and then put them in the fridge. Now heat 1 cup ghee and add yogurt and meat and cover it so then it is properly done. Now heat oil and add 2 onions and fry them until they turn brown. Now add 2 tsp ginger garlic, 1 tsp crushed cumin, 1 tsp crushed red chilies, 1 tsp crushed coriander, ½ tsp all spices and ½ tsp whole black pepper and cook it properly. Now add the prepared meat in it and put it on simmer for 10 minutes and put the coal on it. Malayi gosht is ready.

Chicken Nan Pockets Recipe

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Recipe Ingredients

Pita bread 4
Chicken boneless ½ kg cut into julians
Yogurt 4 tbsp
Allspice 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Lemon juice 3 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped
Oil 2 to 3 tbsp
Onions rings
Tomato 1 cut into cubes
Cabbage Julians 1 cup
Prepared green chatni ½ cup

Recipe Method

Marinate chicken with yogurt, allspice, salt, chili powder, coriander, green chilies and lemon juice for 30 minutes, heat oil add marinated chicken, pan fry till done and remove from heat, fill each pita bread with chicken, vegetables, green chatni, turn into half, serve garnished with lemon wedges and salad leaves.

Falafel And Hommus Wrap Recipe

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Recipe Ingredients

4 multigrain wraps
1/2 cup hummus dip
1/2 baby cos lettuce, leaves separated, torn
150g tabouli
1 Lebanese cucumber, cut into ribbons
6 (225g) felafel with sesame seeds, halved

Recipe Method

Place wraps on a flat surface. Spread hummus along center of each wrap. Top with lettuce, tabouli, cucumber and 3 felafel halves. Roll up firmly to enclose filling. Serve.

Caramelised Onion, Ricotta And Capsicum Calzone Recipe

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Recipe Ingredients

450g (3 cups) Anchor Bread & Pizza Plain Flour
300ml warm water
2 tsp (7g/1 sachet) dried yeast
1 tsp honey
1 1/2 tbs olive oil
Olive oil, to grease
240g (1 cup) fresh ricotta
Sea salt, to sprinkle


2 tbs olive oil
4 (about 750g) red onions, halved, thinly sliced
2 garlic cloves, thinly sliced
1 tbs red wine vinegar
2 tsp brown sugar
2 tsp chopped fresh thyme
2 (about 200g) bought roasted red capsicums, thinly sliced
55g (1/3 cup) pitted kalamata olives, thinly sliced
2 tbs shredded fresh basil

Recipe Method

To make the filling, heat the oil in a frying pan over low heat. Add the onion and season with salt. Cook, stirring occasionally, for 20 minutes or until slightly caramelized. Add the garlic and cook for 1 minute. Add the vinegar, sugar and thyme, and cook, stirring occasionally, for 10 minutes. Remove from heat and stir in the capsicum. Set aside to cool. Stir in the olives and basil.
Meanwhile, combine 75g (1/2 cup) of the flour with water, yeast and honey in a bowl. Set aside for 10 minutes or until frothy.
Combine remaining flour and a pinch of salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until well combined. Use your hands to bring dough together in the bowl.
Brush a large clean bowl with oil to lightly grease. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the greased bowl and turn to coat. Cover with plastic wrap or a damp tea towel and set aside in a warm, drought-free place for 1 hour or until the dough has doubled in size.
Preheat oven to 230°C. Brush 2 baking trays with oil to grease. Divide dough into 6 equal portions. Cover with a damp tea towel.
Roll out 1 portion of dough onto a lightly floured surface to a 15cm-diameter disc. Place on 1 prepared tray. Brush with oil. Spread one-sixth of the onion mixture over half the disc, leaving a 1cm-wide border. Sprinkle with one-sixth of the ricotta. Fold in half to enclose the filling. Press the edges together to seal. Repeat, in 5 more batches, with remaining dough, onion mixture and ricotta to make 6 calzone. Brush with oil and sprinkle with sea salt.
Bake for 15-20 minutes or until crisp and golden. Serve.

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