How to Make Chicken Asparagus and Capsicum

Ingredients:

• 6 teaspoons olive oil
• 1 yellow, 1 red, 1 orange capsicum, cut into 1 cm wide strips
• 9 garlic cloves, finely chopped
• 9 spring onions, cut into 2 cm lengths
• 1 kg chicken breast fillets, cut crossways into 1 cm wide strips
• 330 g asparagus, cut into 5 cm lengths
• 1 1/2 teaspoons grated lemon rind
• 1 1/2 tsp salt
• 1 1/2 tsp red chilli powder
• 1 tsp cumin seeds
• 1 1/2 teaspoon dried rosemary
• 3/4 cup chicken stock
• 4 1/2 teaspoons cornflour blended with 3 tablespoon water
• 100 gm roasted, finely chopped walnuts
• Freshly ground black pepper

Method:

Heat the oil in a large nonstick frying pan over medium-high heat. Add the capsicum, garlic and spring onions to the pan and cook until the capsicum is crisp-tender, about 2 minutes.
Add the chicken, asparagus, lemon rind and spices & herbs to the frying pan and cook until the chicken is cooked through and the asparagus is tender. Add the stock and bring to the boil. Stir in the cornflour mixture and cook until the sauce has thickened. Add the walnuts, toss to combine. Garnish with freshly ground black pepper, then serve.

homemade pierogies recipes

Ingredients: 

• 3 C. all-purpose flour, plus 1 C. reserved
• 2 large eggs
• 1/2 C. water
• 4 C. potatoes, peeled, cubed 1 medium onion, sliced
• 2 C. (8 oz.) shredded cheddar or American cheese
• Salt, and pepper to taste

How to Make Good Recipes for Homemade Pierogies :

Filling :

To make filling, cover potatoes with water and boil for 10 minutes, add onions and continue boiling until potatoes are fork tender. Drain. Return to pot, add cheese and mash. Season with salt and pepper to taste. Set aside to cool.

Dough :

In a large bowl, add 3 cups flour, make a depression or “well” in the center and add the eggs. Slowly add water a little at a time, working into the dough as needed. Knead dough until soft and slightly sticky. Cover bowl with damp towel and let dough rest 15 minutes. Sprinkle some of the reserve flour over the work surface and lightly coat hands and rolling pin.

Divide dough into thirds and roll out until about 1/8-inch thickness. Sprinkle reserve flour as needed to keep from sticking. Use sparingly or excess flour will toughen dough. Dip a 3-inch diameter drinking glass, donut cutter or biscuit cutter into reserve flour. Cut out dough circles.

To Assemble :

Scoop about 1 teaspoon of filling onto the center of the dough circle. Lightly wet the outside edge of the dough with water. Fold the dough over the filling. Wet the edge of the outer rim of the dough. Start at one end and begin pinching the edge of the pocket shut. Be careful to keep filling off the seam. Seam should be about 1/4-inch wide. You can seal the seam with a fork if desired. Lay closed pierogie on lightly floured waxed paper.

Cover with damp cloth. Repeat above steps with remaining ingredients. Bring 4 quarts of lightly salted water to a rapid boil. Carefully drop pierogies into boiling water. Nudge pierogies from bottom with a slotted spoon. Reduce heat and gently boil until pierogies float (approximately 5 minutes). Test one for doneness. Dough should be cooked through but not soggy.

Remove pierogies with slotted spoon to a colander. Rinse with cold water to prevent sticking. Drain. Move to waxed paper to thoroughly cool. You can then eat them as is, deep fry them, sauté in butter with onions, or freeze them for later!

how to make Chicken Tikka

Ingredients :

• 1 kg (6) Chicken legs
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 bunch coriander leaves
• 1 large onion, ground to a paste
• 1 1/4 tbsp garam masala
• 1 1/2 tbsp red chilli powder 
• 1 tbsp salt, or to taste
• 250 gm Yoghurt
• 1/2 tsp Yellow colour powder

Method to make Chicken Tikka :

First add cuts into the chicken. Then in a large bowl add all the ingredients and mix into a paste. Add the chicken legs and mix well. Leave to marinate for at least 2 hours. Fry on a griddle pan drizzled with a little oil until marked and half cooked. Transfer to a baking tray and bake in oven for 20-25 minutes. Serve on a bed of shredded lettuce, and drizzle with chopped coriander on top.

Make Mughlai Dahi Aalo Chicken With Easy

Ingredients :

• 1 kg chicken 
• ½ kg potatoes
• 1 cup yogurt
• 3 chopped onion
• 4 deghi (Kashmiri) red chilies (or 8 dried Chillies)
• 6 small cardamoms
• 1 cup ghee or oil
• Kewra few drops
• 10-12 almonds, roughly chopped
• 1 tsp all spice powder
• 1 tsp Roghan Josh Masala 
• 1 tbsp poppy seeds
• 1 tbsp ginger garlic paste
• Salt as required

Method to Make Mughlai Dahi Aalo Chicken :

Boil the deghi chilies in water and add white vinegar in it. Heat the oil in a pan and golden brown the onion it it. Add chicken, salt as required and ginger garlic paste in it. Cook until the colour of the chicken all changes. Take off heat, add yogurt and blend the yogurt by mixing well ensuring it does not curdle. Put back on low heat. Grind the Kashmiri chillies into a paste. Then add red chilli chutney and all spice powder and sauté well. Peel the potatoes, wash and cut to size of your choice, add into the curry. Boil again with 3 cups of water. As it tenders add the roghan josh masala. Add small cardamoms, almonds, poppy seeds, kewra and leave it on dum.

How to Make Pineapple Chicken With Easy

Ingredients :

• 2 lb boneless chicken, cut into 1 inch pieces
• 1 can pineapple, drained
• 1 pack dry onion soup mix
• 1 large orange, cut into quarters 
• 1 cup water
• 1/4 cup vegetable oil
• 1 tsp mustard seeds (rai)
• 1 tsp cumin seeds (zeera)
• 1/2 tin tomatoes, chopped 
• 1 tsp salt
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric 

Method to Make Pineapple Chicken With Easy :

Heat oil in a large frying pan over medium heat. Add the mustard seeds and cumin seeds, and wait until they crackle. Add the chopped tomatoes and cook for 2-3 minutes until all combined. Add the salt, red chilli powder, coriander powder, cumin powder and turmeric and fry for a few more minutes. Toss in the chicken pieces and cook until the colour changes completely. Stir in onion soup powder, and water. Add pineapple chunks. Cover and reduce heat to medium-low. Simmer for 30 minutes or until done. Transfer into a serving dish. Garnish with orange slices. Pineapple Chicken is ready to serve. Enjoy!! Serve with plain white rice.

Sweet and Sour Chicken

Ingredients :

• 1 kg Chicken Boneless
• 1 cup Flour
• 1 1/2 tsp Black pepper ground
• 1 1/2 tsp salt
• 1 1/2 tsp red chilli powder 
• 1 tsp Ginger paste
• 1 tsp Garlic chopped
• 1/2 cup Milk
• 2 Eggs
• Oil, as required
• Vegetables:
• 1 onion, sliced
• 1 Capsicum, chopped
• 2 Carrots, sliced
• 1 cup Pineapple chunks
• Sweet and Sour Sauce:
• 1/2 cup Reserved pineapple juice
• 1 cup Water
• 1/4 cup Caster sugar
• 3 tbsp Lemon juice
• Few drops Red food colouring
• 2 tbsp Corn flour
• A little Cold water

How to make :

In a bowl mix eggs and milk. Beat until well combined. Place flour and seasonings (3/4 tsp each salt, black pepper, red chilli powder) in a bowl than mix. Mix on pieces of egg in the chicken and milk mixture. Allow excess to drain than dredge the chicken pieces in the flour coating thoroughly. Warm up oil to deep fry chicken. Drop pieces into the hot oil and fry until deep golden brown. When golden brown than remove to paper towel covered plate to drain, seet aside. To make Sweet and Sour Sauce place pineapple juice and water in sauce pan. Heat over with low flame. Add sugar slowly while stirring. When sugar has dissolved, add lemon juice. Than add corn flour mixed with water and stir while heating. Than bring to a boil. Stir constantly until thickened. Add red food colour. Continue to heat and stir until almost a syrup. Remove from heat and set aside. Add oil to a large frying pan. Add all vegetables except the pineapple and cook, stirring frequently, until onions begin to caramelise. Add sweet and sour sauce and continue stirring. Add water to desired consistency with the remaining seasoning. Add pineapple and chicken and fold into the vegetables and sauce. Simmer until heated through adding more water as required. Serve with plain white rice.