Chicken Tortilla Pizza~

Hungry now? Learn how to make a great chicken tortilla pizza. It's much faster and healthier than ordering out! These pizzas are very family friendly :)

Ingredients for chicken tortilla pizza:

• 5 pieces of chicken sausage, 
• 10 pieces of chicken meat balls, 
• 4 tablespoons of sweet chili sauce, 
• ¼ cup of fried coarsely chopped capsicum, 
• ¾ cup of chopped mozzarella cheese, 
• tomato sauce for garnish.

Ingredients for tortilla dough for chicken tortilla pizza:

• 1 cup of flour, 
• ½ teaspoon of baking powder, 
• 1 tablespoon of white oil, 
• 1/3 cup of warm milk, 
• ½ teaspoon of salt.

Instructions for chicken tortilla pizza:

1. At first mix all the dough ingredients together properly except the milk and then mix the flour mixture with the warm milk very well until make the dough and keep aside for 10 minutes with the cover.
2. Now take the meat balls and halve them and also halve the sausages lengthwise and keep aside.
3. Then heat the oven 180°C and brush the baking tray with the oil and spread the dough on the tray evenly.
4. Then rub the sweet chili sauce on the bread and spread the fried capsicum & mozzarella cheeses. Now place the sausage pieces as like boxes (like the photo).
5. Then put the chicken ball in each box and garnish it a drops of tomato sauce. Now bake it on the pre-heated oven for 30 minutes or until the dough or bread is swelling.
6. Lastly take chicken tortilla pizza out and cut it any shape as you like and serve it hot and enjoy :) :)

Chhupa Rustam Kebab/Kabab

Chhupa Rustam Kebab/Kabab~

Chhupa rustum kebab is baked savory snack which prepared with three p ingredients are paneer, potato, peas mix with spices. In this kebab, there are hidden ingredients which makes more interesting and tasty. I really love this delicious and mouth-watering kebab. I am sure you guys will love it too ;) :)

Ingredients for chhupa rustam kebab/kabab:

• A bunch of spinach; blanched and chopped,
• 100 g of crumbled cheese,
• 100 g of peas; boiled and mashed,
• 2 pieces of large potatoes; boiled and mashed,
• 100 g of mozzarella cheese; cube cut,
• 3 tablespoons of corn flour,
• 1 teaspoon of ginger-chili paste,
• 1 teaspoon of chaat spices,
• 1 teaspoon of hot spices,
• 2 tablespoons of oil,
• salt according to taste.

Instructions for chhupa rustam kebab/kabab:

1. At first mix all the ingredients together very well except the corn flour, spinach & cheese on a large bowl.
2. Then sprinkle the corn flour and knead the mixture into firm dough. Now sectioned the dough and make into small-sized balls.
3. Insert a spoonful of spinach & cheese cubes into the center. Flatten the balls into a kebab shape and seal it well and place it on a greased baking tray.
4. Then brush the oil on the top and bake in a pre-heated oven at 200°C for 10 minutes.
5. Now turn over the kebab and cook it for another 5 minutes till it turns golden brown and remove the tray carefully and place the kebab on a serving dish.
6. Lastly serve the hot chhupa rustam kebab and enjoy :) :)

Matcha Mint Cooler Tea

Matcha Mint Cooler Tea~

During the Tang Dynasty, tea culture was brought to Japan by priests. They got accustomed to the drink when they were studying in China. It was first consumed for health benefits and also to stay awake during meditation. The priests developed the art of Japanese Tea Ceremony and for sharing tea in a sacred and spiritual manner. Matcha is finely ground powdered green tea. The Japanese tea ceremony centers on the preparation, serving, and drinking of Matcha.

Ingredients for matcha mint cooler tea:

• 3 sachets matcha; 6 g each,
• a handful of mint leaves,
• 1 lime; sliced,
• sugar according to taste,
• 3 cups chilled water.

Instructions for matcha mint cooler tea:

1. At first pre-heat a Matcha bowl in hot water, dispense the water and dry out the bowl. Add the Matcha
2. powder into the bowl.
3. Pour a few drops of hot water at 70°C into the Matcha.
4. Using a warmed bamboo whisk, mix the powder with the water until the tea is reasonably thick,
5. smooth and without froth.
6. Crush mint leaves in a jar. Add the Matcha, chilled water, lemon slices and sugar.
7. Lastly serve chilled and enjoy :) :)

Cold Coffee

Cold Coffee~

Iced coffee is a cold variant of coffee. Iced coffee is my life. When I wake up, I start each day not with a blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope :) :)

Ingredients:

• 6 teaspoons of instant coffee, 
• 2 cups of boiling water, 
• 6 teaspoons of coffee mate, 
• 6 teaspoons of chocolate syrup, 
• 4 teaspoons of cream, 
• 8 teaspoons of sugar, 
• whipped cream for garnish (according to need).

Instructions:

1. At first mix the coffee with the hot water very well on a large bowl. 
2. Then mix all the ingredients except the whipped cream and blend it properly. 
3. Now pour the ice cubes on a serving glass then pour the coffee mixture on the glass and garnish it
4. with the whipped cream. 
5. Lastly serve the cold coffee and enjoy :) :)

Bombay Chicken Biryani

Bombay Chicken Biryani~

Many regional biryanis do incorporate the use of potatoes however the Bombay biryani is most famous for this feature. The meat is cooked before and has more gravy due to the liberal use of tomatoes and onions. The preparation uses a layered method, where half-cooked basmati rice and cooked meat are put on dum-style.

Ingredients for bombay chicken biryani:

• 1 whole chicken; cut into eight pieces,
• 3 cups basmati rice soaked for 30 minutes,
• 4 pieces of onions; chopped,
• 4 pieces of onions; sliced and deep-fried,
• 1½ tablespoon each ginger & garlic paste,
• 4 pieces of tomatoes; chopped,
• 2 ½ cups yoghurt,
• 3 pieces of potatoes cut into 4; deep fried,
• lemon juice (2 lemons),
• handful of mint leaves chopped,
• 1 teaspoon black cumin,
• 2 pieces of star anise,
• 2 pieces of bay leaves,
• 4 pieces of green cardamoms,
• 2 pieces of brown cardamoms,
• ¼ piece of mace,
• 4 pieces of cloves,
• 4 pieces of black pepper corns,
• 1 teaspoon red chili powder,
• 1 teaspoon coriander powder,
• ¼ teaspoon turmeric powder.

Ingredients for garnish for bombay chicken biryani:

• deep fried onions, fried nuts, chopped mint leaves.

Directions for bombay chicken biryani:

1. Marinate the chicken with spice powder, ginger, garlic, and salt and set aside for one hour.
2. Bring water to boil with salt in a large pan. Add rice and cook it partially.
3.  Drain the water and spread the rice on a plate. Sprinkle a little salt and lemon juice on the rice and mix well :)

Directions for chicken gravy for bombay chicken biryani:

1. Heat oil, add whole spices, chopped onions and fry until fragrant and translucent. Mix tomatoes, yogurt and simmer until gravy is thick.
2. Add marinated chicken, deep fried onions and continue to cook for 10 minutes. Mix in the mint leaves.
3. Simmer until the gravy is thick and oil floats to the surface. Apply oil at the base of a heavy gauge and wide pan.
4. Divide the rice into three portions and layer one portion at the base of the pan. Spread half of the chicken with gravy over the rice.
5. Place the potatoes and garnish with nuts and deep fried onions. Cover with another layer of rice followed by the chicken, potatoes and garnish.
6. Then cover the surface with the one-third portion of rice and add garnish on top. Seal the pan with dough and place the lid over. Cook on low heat for 30 minutes.
7. Finally serve the hot bombay chicken biryani and enjoy :) :)

Spaghetti Con Polpette (spaghetti with meatballs)

Spaghetti Con Polpette (spaghetti with meatballs)~

For those, who are searching for a full-bodied, filling meal; one is instantly drawn to the pasta, which, again, is homemade. The sauce is thick, which goes perfectly well with the tender meatballs. The meatballs are cooked to perfection with Italian herbs, basil, parsley and lemon zest. The earthy flavor is quintessentially associated with a comforting weekend dinner. The sauce is extremely hearty and welcoming compared to the canned sauces.

Try this quick, filling and authentic-tasting pasta dish with Italian-style meatballs simmered in a rich tomato sauce.

Ingredients for the sauce for spaghetti con polpette:

• 1 tablespoon of olive oil,
• 3 spring onions; finely chopped,
• 1 garlic clove; finely chopped,
• 1 vegetable stock cube dissolved in 120 ml of boiling water,
• 500 of g of sieved tomato passata.

Ingredients for the meatballs for spaghetti con polpette:

• 200 g of beef mince,
• 1 piece of free-range egg,
• sea salt and freshly ground black pepper,
• 40 g of grated parmesan,
• 50 g of fine breadcrumbs.

Ingredients for the spaghetti for spaghetti con polpette:

• 250 g of dried spaghetti.

Instructions for spaghetti con polpette:

1. For the sauce, heat the olive oil in a saucepan over a medium heat and gently fry the spring onions and garlic for 3-4 minutes until softened but not browned. Pour in the stock and the passata and simmer for ten minutes :)
2. Meanwhile, for the meatballs, put the mince and the egg into a large mixing bowl and season generously with salt and freshly ground black pepper. Using clean hands, mix thoroughly, then add the parmesan and breadcrumbs and mix again until the mixture sticks together like a paste :)
3.  Divide the meatball mixture into equal-sized pieces and roll into small meatballs. Add the meatballs to the sauce and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened :)
4.  Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain and add to the sauce and meatballs. Stir together gently to combine, then serve and enjoy :) :)

Grape Punch~

Sparkling red grape punch. A must-make for your next backyard barbecue or holiday party. This sparkling punch is one the whole family can enjoy! With its beautiful purple color, fruity flavor and fun fizz, this punch always prompts requests for refills :D :D

Ingredients:

• ½ cup of sugar syrup, 
• 2 cups of grape slices, 
• 2 teaspoons of spearmint, 
• 2 tablespoons of lemon juice, 
• ½ cup of lemon slices, 
• 4 cans of soda.

Instructions:

1. At first blend all the ingredients except the lemon slices on a blender. 
2. Now take it out pour it on serving glass garnish with ice cubes. 
3. Lastly serve the cold grape punch and enjoy :) :)

Chocolate-Coffee Panna Cotta~

Flavored with coffee and chocolate adds a new look to this popular Italian Panna Cotta dessert. This is very delicious and you can easily become crowd favorite ;) :D

Ingredients:

• 8-10 g of china grass, 
• ½ liter of dense milk, 
• ¼ cup of chopped cooking chocolate, 
• 1 teaspoon of coffee, 
• 1 tablespoon of whipped cream powder, 
• ¼ cup of condensed milk, 
• 1 drop of vanilla essence, 
• sugar if necessary .

Instructions:

1. At first chop the china grass and soak it with ½ cup of hot water for 30 minutes.
2. Then cook it and stir it with low heat until it is melted, take it out and keep aside.
3. Then mix the coffee with 1 tablespoon of hot water and keep aside.
4. Then cook rest of the ingredients some time on the stove except the chocolate.
5. When the mixture is boiled, take some mixture and put over into the chocolate, stir it until it is melted. 
6. Add the chocolate & china grass with the mixture and cook it some time; stir it properly. 
7. Take it out and pour it on any shape of mold and keep it in the refrigerator for 4 hours. 
8. Take it out when it is frizzed and garnish it with the cream, fruit or chocolate. 
9. Lastly serve the chocolate-coffee panna cotta and enjoy :) :)

Chicken-Vegetable Halim/Haleem~

Halim/Haleem is kind of stew popular in the Middle East, Central Asia, and the Indian Subcontinent. Halim/Haleem recipe is a favorite dish of all seasons, it’s very healthy and traditional recipe. Iftar is like incomplete without halim/haleem. Our family simply loves halim/haleem :D :D

Ingredients:

• 1 cup of chicken meat (cut into cubes), 
• ½ cup of carrots, 
• ½ cup of potato, 
• ½ cup of green peas, 
• 1 cup of halim/haleem mix, 
• ½ cup of chopped onion, 
• 2 tablespoons of beresta, 
• 2 tablespoons of cream, 
• 1 teaspoon of ginger paste, 
• 1 teaspoon of garlic paste, 
• 1 tablespoon of halim/haleem spice, 
• 4-5 pieces of green chili, 
• hand full of coriander & spearmints, 
• ½ cup of oil, 
• 2 tablespoons of clarified butter, 
• salt & sugar
• according to taste.

Instructions:

1. At first wash all the vegetables and cut into cubes and soak the halim/haleem mix and keep aside until it is properly soaked. 
2. Then fry the chicken with a bit of salt & clarified butter on a pan and take it out and fry the vegetables lightly on a same pan. 
3. Now fry the chopped onions with the oil some time on a large pan and put all the spices one by one and stir it occasionally. 
4. Then pour the halim/haleem mix on the pan stir it and cook it with the water until it is boiled and pour the chicken & vegetables on the pan and stir it properly and cook it with some water and cover it with lid. 
5. Then pour the cream, beresta, sugar & green chili and stir it some time and cover it with the lid, keep the pan on the stove without heat for 15 minutes.
6. Take it out and pour the halim/haleem on a serving dish. 
7. Lastly serve the chicken-vegetable halim/haleem and enjoy :) :)

Watermelon & Feta Salad with Balsamic Reduction~

On a hot summer day, there are few fruits more refreshing than a watermelon. That's one of the reasons this watermelon salad is so perfect. It's a bit of an unusual combination, but the sweetness of the watermelon mixed with the saltiness of the feta, a little bite of onion all drizzled with tangy sweet balsamic reduction works really well :) :)

Ingredients:

• ½ a large watermelon,
• ½ cup of red onion; sliced,
• 1 tablespoon of basil, chopped,
• 1 tablespoon of mint, chopped,
• ¾ cup of feta cheese,
• 1-2 tablespoon of olive oil,
• 1-2 tablespoon of balsamic reduction.

Instructions:

1. At first set out a large bowl.
2. Cut watermelon in bite size pieces. Add it to the bowl.
3. Add sliced onions, basil, mint, and feta cheese to your bowl.
4. Drizzle the olive oil to coat salad and toss.
5. You can either drizzle the balsamic over the whole salad and toss it before you serve, or you can dish out the salad first and then drizzle the balsamic reduction over each plate :) :)

Tips:

Picking a good watermelon can be a bit tricky and there is nothing worse than picking a bad one. Here is what you need to know:

Pick one that looks dull, shiny means that it's not ripe yet. Watermelons develop a “field spot” where it rest on the ground in the field. This spot should be a creamy yellow color when it's ripe. A ripe watermelon is a heavy watermelon. When you tap it, it should sound hollow. This salad is can be really casual but can also be an extraordinary dish if you plate it up nicely :D :D