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Chicken Tomato Onion Recipe

Chicken Tomato Onion Ingredients:

Chicken Tomato Onion Recipe
Chicken Tomato Onion Recipe
  • 3 tablespoons butter
  • 1 broiler-fryer chicken, cut in serving size pieces (about 3 pounds chicken parts)
  • 2 tablespoons chopped onion
  • 1 tablespoon flour
  • 1 clove garlic, minced
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1 can (14.5 ounces) tomatoes, drained and diced
  • salt and pepper, to taste
  • fresh chopped parsley

How to make Chicken Tomato Onion:

  • Heat butter over medium heat in a large heavy skillet. Add chicken and brown on all sides; remove chicken.
  • Add onion to the skillet; saute for about 3 to 4 minutes, stirring occasionally. Add flour and garlic; stir until well blended. Whisk in wine and chicken broth; continue to cook, stirring constantly, until sauce is thickened.
  • Add half of the tomatoes, salt and pepper, and browned chicken. Cover and simmer for about 30 minutes, or until chicken is tender. Remove chicken to a hot serving platter and keep hot. Add remaining tomatoes to the skillet and simmer for 5 minutes. Pour sauce over chicken and garnish with a little chopped fresh parsley.
  • Chicken with tomatoes serves 4.

Poached Egg Rice Recipe

Poached Egg Rice Ingredients:

Poached Egg Rice Recipe
Poached Egg Rice Recipe
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 pinches of salt
  • pinch of crushed red pepper flakes (optional)
  • 3/4 cup organic extra-firm tofu (optional), 1/4 inch dice
  • 1 small clove garlic, chopped
  • 2 – 3 cups dark leafy green, deveined and finely chopped
  • 2 – 3 cups pre-cooked whole grain rice (brown is fine)
  • 4 good quality eggs

How to make Poached Egg Rice:

  • Fill a wide-mouthed saucepan with 3-4 inches of water and bring to a simmer.
  • Separately, warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit – a couple minutes. Stir in the tofu if you are using it – let that heat up and brown a tad. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.
  • Now back to the simmering water. You are going to use this to poach the eggs one at a time. Gently crack egg into a ramekin, carefully slip it into a mesh strainer over your sink – some of the whites will run through and strain off (if the mesh is too fine, you won’t get the desired effect). This minimizes the fly-away whites you normally get. Now, carefully slide the egg back into the ramekin. Lower the ramekin down into the simmering water and let the egg slip out. Let it simmer there for a few minutes, past the point when the whites have become opaque. If you like a loose yolk, cook for less time. Remove the egg with a strainer or slotted spoon and either serve it atop some rice or set aside while you repeat the process with the remaining eggs.
  • Divide the rice between four bowls and serve each topped with one of the poached eggs.

Crisp chicken burger Recipe

Crisp chicken burgers Ingredients:

Crisp chicken burgers Recipe
Crisp chicken burgers Recipe
  • 4 boneless chicken breast pieces

For marinade:

  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp mustard powder
  • 2 tbsp oyster sauce

For batter:

  • 3 tbsp flour
  • 1 tbsp cornflour
  • ½ tsp baking soda
  • 1 egg
  • 3 tbsp milk

For coating:

  • 1 cup cornflakes, crushed into small pieces
  • 1 cup breadcrumbs


  1. Mix all the marinade ingredients into a large bowl and set aside for half an hour to marinate.
  2. Dip the chicken pieces into the batter followed by cornflakes and breadcrumbs and then deep fry until cooked.
  3. Build the Zinger burger by placing shredded lettuce onto a hamburger bun, pour over mayonnaise to liking, and top with a chicken piece.
  4. Crisp chicken burger Recipe is ready to serve.

Spaghetti Chicken Recipe

Spaghetti Chicken Ingredients:

Spaghetti Chicken Recipe
Spaghetti Chicken Recipe
  • 1 (16 ounce) package uncooked angel hair pasta
  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves – cut into strips
  • 2 tablespoons chopped garlic
  • 2 tablespoons dried basil
  • 2 tablespoons Cajun-style blackened seasoning
  • salt and pepper to taste
  • 10 roma (plum) tomatoes, diced
  • 2/3 cup crumbled feta cheese


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.
  2. Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top.
  3. Spaghetti Chicken Recipe is ready to serve.

Bread Halwa Recipe

Bread Halwa Ingredients

Bread Halwa Recipe
Bread Halwa
  • Bread 1/2 pack
  • Butter 1/2 cube
  • Ghee 6 to 7 spoons
  • Sugar 1 cup or according to your taste
  • Milk 1 cup

How to make Bread Halwa

  1. Cut bread into pieces and in a big pan put 1 spoon of ghee and put the bread pieces and fry till light brown.
  2. Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste and keep mixing and keep the flame in medium always.
  3. Put 1/2 cube butter and mix well. Cook till it becomes like halwa. This will be good for nearly 2 weeks but you will have to keep it in fridge. Whenever you have it, make it a little hot and eat. It will be really good.
  4. Bread Halwa Recipe is ready to serve.

Lobia Keema Recipe

Lobia Keema Ingredients:

Lobia Keema Recipe
Lobia Keema Recipe
  • ½ kg. minced beef
  • 200 grm. Lobia beans (chopped)
  • 2 tomatoes
  • 1 onion (large size)
  • 6 tbs. oil
  • 6 whole black pepper (Kali Mirch)
  • 6 cloves (Laung)
  • 1 black cardamom (Bari Ilaichi)
  • 1/4 tsp. cumin seeds (Zeera)
  • 1 tsp. coriander (Dhaniya) powder
  • 1 tsp. salt (according to taste).
  • ¼ tsp. turmeric (Haldi) powder
  • ¾ tsp. chili (Lal Mirch) powder
  • 1 tsp. ginger (Adrak) paste
  • 1 tsp. garlic (Lehsan) paste
  • ½ tsp. garam masala powder


  • Finely chop the onion and sauté in oil until light brown.
  • Add all the spices including yogurt and finely chopped tomatoes.
  • Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
  • Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
  • Add Lobia and cook till the Lobia beans are soft.
  • Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
  • Lobia Keema Recipe is ready to serve with naan.

Serving: 4 to 5 persons

Almond rice chicken Recipe

Almond rice chicken Ingredients:

Almond rice chicken Recipe
Almond rice chicken Recipe
  • 1 cup uncooked long grain rice
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 1 celery rib, chopped
  • 1/2 cup chopped onion
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup slivered almonds, divided

How to make Almond rice chicken:

Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear. Yield: 4 servings.

Pumpkin Soup Recipe

Pumpkin Soup Ingredients:

Pumpkin Soup Recipe
Pumpkin Soup Recipe
  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1L chicken or vegetable stock
  • 1/2 cup (125ml) thin cream

How to make Pumpkin Soup:

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Baked Potato Soup Recipe

Baked Potato Soup Ingredients:

Baked Potato Soup Recipe
Baked Potato Soup Recipe
  • 12 slices bacon
  • 2/3 cup margarine
  • 2/3 cup all-purpose flour
  • 7 cups milk
  • 4 large baked potatoes, peeled and cubed
  • 4 green onions, chopped
  • 1 1/4 cups shredded Cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

How to make Baked Potato Soup:

  • Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  • In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  • Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.uu

Spicy Chickpea Soup Recipe

Spicy Chickpea Soup Ingredients:

Spicy Chickpea Soup Recipe
Spicy Chickpea Soup Recipe
  • 1/4 cup extra-virgin olive oil, plus more for garnish
  • 1 large onion, medium diced
  • 6 to 8 cloves garlic, pressed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 heaping teaspoon sweet paprika
  • 1 (14.5-ounce) can chopped tomatoes
  • 3 (15-ounce) cans chickpeas, drained and rinsed well
  • 1 quart vegetable broth or reduced-sodium chicken broth
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 (5-ounce) package pre-washed baby spinach

How to make Spicy Chickpea Soup:

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
  • Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
  • Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
  • Season again, to taste, with salt and pepper.