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Boneless Fish With Sesame Seeds Recipe

Boneless Fish With Sesame Seeds Ingredients:

  • Boneless Fish With Sesame Seeds Recipe
    Boneless Fish With Sesame Seeds Recipe

    1/2 kg boneless fish cubes

  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp lemon juice
  • A pinch of yellow colour
  • For coating
  • 1/4 tsp cardamom powder
  • 1/2 tsp salt and chilli powder
  • 1 egg
  • 1 cup gram flour
  • 2 tbsp sesame seeds
  • Bread crumbs (optional)

How to make Boneless Fish With Sesame Seeds

Wash the fish and marinate it with salt, pepper, lemon juice and yellow colour for two hours.

To make batter, mix gram flour, egg, salt, chilli powder, sesame seeds, crumbs and cardamom powder in a bowl.

Coat the cubes in the batter and fry till crispy.

Drain on tissue paper. Serve with yoghurt.

How to make Boneless Fish With Sesame Seeds.

Boneless Buffalo Wings Recipe

Boneless Buffalo Wings Ingredients

  • Boneless Buffalo Wings
    Boneless Buffalo Wings

    oil for deep frying

  • 1 cup unbleached all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 egg
  • 1 cup milk
  • 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
  • 1/4 cup hot pepper sauce
  • 1 tablespoon butter

How to make Boneless Buffalo Wings

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  • Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
  • Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
  • Boneless Buffalo Wings is ready to serve.

Prep Time:10 Min
Cook Time:20 Min
Ready In:50 Min

Lamb Shawarma Recipe

Lamb Shawarma Ingredients

  • Lamb Shawarma
    Lamb Shawarma

    1/2 cup plain yogurt

  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon ground mace
  • 1 teaspoon cayenne pepper
  • 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

How to make Lamb Shawarma

  • Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl.
  • Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended.
  • Mix in the lamb strips to coat.
  • Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  • Heat a large skillet over high heat.
  • Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
  • Lamb Shawarma is ready to serve.

Prep Time: 30 Min
Cook Time: 20 Min
Ready In: 12 Hrs 50 Min
Yield 8 shawarma serving.

Boneless Chicken Masala Recipe

Boneless Chicken Masala Ingredients:

Boneless Chicken Masala Recipe
Boneless Chicken Masala Recipe
  • 3 tbsp ghee (clarified butter), or oil
  • 1 small onion , finely chopped
  • 1 stick cinnamon
  • 2 cardamom pods
  • 4 cloves
  • 1 tsp fennel seeds
  • 2cm piece root ginger , very finely chopped
  • 2 garlic cloves , crushed
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • ¾ tsp chilli powder
  • 1 tsp tomato purée
  • oil
  • 2 skinless chicken breasts , cut into chunks
  • 1 chopped tomato
  • a handful of coriander leaves, chopped

How to make Boneless Chicken Masala:

  • Heat the ghee in a large heavy pan, add the chopped onion and stir for a minute with the heat on high. Turn the heat to low, add the cinammon, cardamom, cloves and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes on low, stirring occasionally to make sure nothing catches. Then add the turmeric, ground coriander and chilli powder and fry gently for a minute. Add the tomato purée and stir in enough hot water to make a sauce. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.
  • Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces until they turn white. Add the chicken and chopped tomato to the sauce and simmer gently for 10 minutes until the chicken is cooked, stirring from time to time.
  • Sprinkle with the coriander and serve with plain rice.

Chicken Boneless Karahi Recipe

Chicken Boneless Karahi Ingredients:

Chicken Boneless Karahi Recipe
Chicken Boneless Karahi Recipe
  • Boneless chicken 1/2 kg cut into small cubes
  • Onion, finely chopped 1, medium
  • Tomatoes, finely chopped 2, medium
  • Green chillies, finely chopped 6
  • Ginger / garlic paste 3 tsp
  • Garam masala powder 1 tsp
  • Chilli powder 1/4 tsp
  • Salt to taste
  • Fresh Pure Desi ghee 4 1/2 tbsp

How to make Chicken Boneless Karahi:

  • In a saucepan, heat fresh pure desi ghee and fry onion till golden brown
  • Then add boneless chicken, garam masala, chilli powder, salt, ginger I garlic paste and green chillies and cook, stirring continuously, on medium heat till chicken becomes golden brown in colour. Add tomatoes, continue to stir till tomatoes soften.
  • Cover and simmer on low heat, till chicken is tender and ghee separates from spices.
  • Serve hot with naan or paratha.

Chicken boneless handi Recipe

Chicken boneless handi Ingredients:

Chicken boneless handi Recipe
Chicken boneless handi Recipe
  • Chicken(cut in inch cubes) – 1/2 kg
  • Onion(finely chopped) – 2 medium size
  • Garlic/ginger(paste) – 1 table spoon
  • Tomatoes (finely chopped) – 3 medium size
  • Red chilli power – 1 tea spoon
  • Salt – 1 tea spoon
  • Qasuri methi – 1 tea spoon
  • Green chilli – 3 cut (1/2 inch pieces)
  • Black pepper powder – 1/2 tea spoon
  • Garam masala powder – 1/2 tea spoon
  • White zeera (hand grounded) – 1 tea spoon
  • Yogurt – 1/4 cup
  • Cream – 1/4 cup
  • Coconut powder – 2 tea spoon
  • Maida (flour) – 1 table spoon
  • Cooking oil – 1/2 cup or less if u r health conscious!
  • Get all the ingredients ready and start, the whole procedure takes hardly 30 minutes time.

How to make Chicken boneless handi:

  • Fry chicken cubes in oil on high flame so they retain their shape. Once tender take them out in a plate.
  • Put chopped onion in the same oil and fry until golden then add ginger/garlic( bhoon lain!). Now add zeera powder (white cummin) and tomatoes and a little water and cover it on low flame.
  • Your masala is ready for the chicken when tomato is cooked and it leaves oil. Now add chicken and keep your flame medium for the rest of the procedure. One by one add qasuri methi, garam masala, coconut powder and keep on stirring for two minutes in between. Add yogurt and cream and after 2 minutes sprinkle maida(flour) and mix. Turn flame low now.
  • After fine minutes its ready to be served in a lovely dish but do garnish it will finely cut ginger and corriander. You will get all the praise and I may get prayers or subscriptions!!!

Spicy Dum ka Gosht Recipe

Spicy Dum ka Gosht Ingredients

  • Beef or Mutton Boneless 500 gramss

For Marinade:

  • Onion thinly chopped 2
  • Ginger garlic paste 2 tablespoon
  • Raw Papaya ground 1 Cup
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Turmeric powder 1/4 teaspoon
  • Curd 1 Pao

For Baghar:

  • Oil 1/2 Cup
  • Onion thinly sliced 1

To Garnish:

  • Green Chillies chopped 2-3
  • Coriander leaves 1/2 bunch

How to make Spicy Dum ka Gosht

  • Mix onion, ginger garlic paste, raw papaya, salt, red Chillies powder, Turmeric powder in beef & put it in the refrigerator for marination for over night.
  • Burn coal on fire very well.
  • In a pan put the marinated beef mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
  • After that remove coal & cook on low heat until beef is tender. In needed put some water to cook.
  • When beef is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
  • Pour this baghar on beef & mix it. Take out in a dish.
  • Garnish with coriander leaves & green chillies.
  • Serve with hot nan & onion rings mixed with lemon juice & salt.