Spicy Roast Chicken

Spicy Roast Chicken~

A nice big roasted chicken with sticky honey-spice coating makes a great meal for Sunday dinner or any festive occasion, like Eid, you want to make special. You can also do this delicious, spicy chicken dish with whole chicken instead of chicken pieces. Another option is cooking on the bbq (its terrific!)

Ingredients of spicy roast chicken:

• 1 piece of chicken (1 kg),
• ½ cup of sweet yogurt,
• ½ cup of sour yogurt,
• 1 teaspoon of sugar,
• 1 tablespoon of onion paste,
• 1 tablespoon of ginger paste,
• 1 teaspoon of garlic paste,
• 1 tablespoon of caraway,
• 1 tablespoon of poppy seed paste,
• ½ cup of oil,
• 2 teaspoons of coconut paste,
• 2 tablespoons of clarified butter,
• 2 teaspoons of almonds paste,
• 2 tablespoons of fresh cream,
• 1 cup of liquid milk,
• 1 tablespoon of the nutmeg-mace,
• 1 cup of onion beresta,
• 1 tablespoon of cardamom-cinnamon paste,
• 1 teaspoon of red chili powder,
• salt according to taste.

Instructions of spicy roast chicken:

1. At first cut the chicken into 4 pieces and wash it properly and drain out the water and contuse them with the fork.
2. Then rub the chicken with all the ingredients together very well on a bowl, except the milk, nutmeg mixture, clarified butter, oil & fresh cream and keep aside for 20- 25 minutes to marinate.
3. Then fry the chicken pieces with the oil on a large pan and take it out, pour the marinated spices mixture on the same pan and stir it gradually until it is fragrant.
4. Now pour the milk & nutmeg-mace on the pan, when it is simmer pour the chicken on it, cook it with the lid over medium heat.
5. Then pour the clarified butter & fresh cream on the pan when the broth is reduce and cook it over low heat with the lid. 
6. Take it out when the broth is thick and the chicken leaves the oil, and then place the chicken roast on a serving dish and garnish it with some lettuce, beresta & salad.
7. Lastly, serve it hot spicy roast chicken and enjoy on this Eid :) :)

Pocket Chicken with Vegetable

Pocket Chicken with Vegetable~

I came up with this recipe when I wanted to make something a little more special than ordinary chicken recipe. It's good with duck & turkey, too. Perfect for outdoor dining, these chicken breasts filled with vegetables make for easy meal.

Ingredients of pocket chicken with vegetable:

• 3 pieces of chicken breast,
• 1 teaspoon of ginger paste,
• 1 teaspoon of garlic paste,
• 2 tablespoons of vinegar,
• 1 teaspoon of cumin powder,
• a pinch of red chili powder,
• 1 teaspoon of soya sauce,
• 1 cup of finely chopped (cabbage, cauliflower & carrots),
• 1 tablespoon of butter,
• oil for frying,
• salt according to taste.

Instructions of pocket chicken with vegetable:

1. At first wash the chicken very well and drain out the water properly and contuse the chicken breast with a fork.
2. Then rub the vegetable with little salt & soya sauce together very well and keep aside.
3. Now rub the chicken with all the seasoning paste, vinegar, cumin powder, red chili powder, salt & soya sauce and set aside for almost 2 hours.
4. Then cut the chicken breast from one side and make a pocket, pour the butter & vegetables on it, close it with the thread properly.
5. Now deep fry it until it is golden color and take it out, place it on a serving dish with some fresh salad & any kind of sauce.
6. Lastly, serve the pocket chicken with vegetable and enjoy :) :)

Chicken Biryani

Chicken Biryani~

A biryani is a rice dish that's popular in India and Pakistan and usually features a mix of rice, herbs, and spices as well as some type of vegetables or meat. This is a wonderful recipe for the upcoming Eid-ul-Azha. Try it

Ingredients of chicken biryani:

• 1 kg of basmati rice,
• 4 pieces of chicken (cut each chicken into 4 pieces),
• 1 cup of chopped onion,
• 2 tablespoons of onion paste,
• ½ cup of chopped onion,
• 2 tablespoons of ginger-garlic paste,
• 1 teaspoon of red chili powder,
• ½ of nutmeg-mace paste,
• ½ teaspoon of poppy seeds paste,
• 1 teaspoon of hot spices,
• ½ cup of sour yogurt,
• 2 pieces of bay leaf,
• ½ teaspoon of biryani spices,
• 4 pieces of cardamom,
• 4 sticks of cinnamon,
• 12-14 pieces of prune,
• 2 tablespoons of chopped pistachio-almond,
• 2 tablespoons of raisins,
• 4 tablespoons of clarified butter,
• ½ cup of milk powder,
• 6-7 pieces of whole green chili,
• 1 cup of oil,
• 1 tablespoons of cara way,
• salt according to taste.

Instructions of chicken biryani:

1. At first wash 16 pieces of chicken and drain out the water and place it on a bowl. Then rub chicken with the sour yogurt, red chili powder, nutmeg-mace, ginger-garlic, onion paste, poppy seeds paste & salt very well and keep marinate for 20 minutes.
2. Now fry the ½ cup of chopped onion with the oil-clarified butter on a large pan, take it out when it is light golden color and keep aside.
3. Then pour rest of the oil-clarified butter on the pan and fry the 1 cup of the chopped onion and stir it some time. Now add the hot spices & bay leaves, stir it and pour the marinated meat, stir it and cook it over medium heat until the fragrant.
4. Now pour the water (according to need), and rest of spices, stir it and cook it with the lid until it is tender and stir it occasionally.
5. When the broth is reduced take the chicken pieces from the pan on a pot, now pour the 1½ kg hot water on the same pan, add the cardamom-cinnamon & milk powder (mix it with the a cup of warm water) stir it and cook it.
6. Then wash the rice and sieve it properly, pour the rice, prune & salt (according to taste) on the pan when the water is simmering, stir it occasionally. Now pour the raisins, chicken pieces, caraway & green chili and leave it for 10-15 minutes with the lid without flame on the stove.
7. Now take it out and stir it to mix well the chicken biryani and pour it on a serving dish and garnish it with the sprinkle the beresta & chopped pistachio almond.
8. Lastly, serve hot and enjoy the chicken biryani :) :)

Pineapple Chicken

Pineapple Chicken~

I've been making this flavorful recipe since a friend gave it to me 15 years ago. Cubes of sweet pineapple, tender chicken and crunchy water cashew nuts are in one plate.

Ingredients for pineapple chicken:

• 1½ kg of chicken cut into small pieces (washed and strained),
• 1 cup of chopped onion,
• 1 teaspoon of garlic paste,
• 1½ tablespoons of ginger paste,
• 1 teaspoon of turmeric powder,
• 1 tablespoon of coriander seed powder,
• 2 tablespoons of paprika powder,
• 1 tablespoon of red chili powder,
• 1 tablespoon of sugar,
• ¾ cup of oil,
• ½ cup of hot water,
• 100 g of cashew nut (soak it on the hot water),
• 6 pieces of carry leaves,
• 5-6 pieces of green chili,
• salt according to taste,
• 2 cups of pineapple cubes,
• 1 tablespoon of lemon juice.

Instructions for pineapple chicken:

1. At first fry the chopped onion with the oil on a large pan until it is light golden color and pour all the spices and stir it for 8-10 minutes over medium heat.
2. When the spices is fragrant pour the chicken on it and stir it some time over high heat for 5 minutes and pour the hot water & cashew nuts and cook it with the lid until it is tender and stir it occasionally.
3. After 15 minutes pour the carry leaves, green chili, pineapple cubes, lemon juice & sugar and stir it very well and cook until the broth is reduced, take it out and pour it on a serving dish.
4. Lastly, serve it hot and enjoy the pineapple chicken :) :)

Lucknow Biryani

Lucknow Biryani~

Lucknow biryani is also called Awadh Biryani. Lucknow Biryani is a form of Pakki Biryani. Pakki means 'cooked'. Both the meat and rice are cooked separately and then layered and baked. The process also lives up to the name Biryani in Persian meaning 'fry before cooking'.

It basically has three steps. First, the meat is seared in ghee and cooked in water with warm aromatic spices till meat is tender. The meat broth is drained out. Second, the rice is lightly fried in Ghee, and cooked in the meat broth from the previous step. Third, cooked meat and cooked rice are layered in a Handi (pan). Sweet flavors are added. The Handi is sealed and cooked over low heat. The result is a perfectly cooked meat, rice, and a homogenous flavor of aromatic meat broth, aromatic spices and sweet flavors.

Ingredients for lucknow biryani:

• 3 kg of chicken meat,
• 1 kg of basmati of rice,
• 1 cup of chopped onion,
• 2 tablespoons of ginger paste,
• 1½ tablespoon of garlic paste,
• 1 tablespoon of cumin paste,
• 1 tablespoon poppy seed paste,
• 1 tablespoon of peanut paste,
• 1 teaspoon of red chili powder,
• 1 teaspoon white pepper powder,
• 1 cup of chopped tomatoes,
• ½ cup of apricot,
• 1 cup of beresta,
• ½ cup of spearmint,
• 1 cup of soya bean oil,
• 100 g of butter,
• 1 cup of sour yogurt,
• ¼ cup of sweet yogurt,
• 1 teaspoon of hot spice powder,
• ½ cup of chopped pistachio-raisins,
• 1 cup of dense milk,
• 10-12 pieces of green chili,
• hot spices (4 sticks of cinnamon, 4 pieces of large cardamom, 6 pieces of cloves, 8 pieces of fenugreek, 2 pieces of bay leaves, ½ teaspoon of nutmeg-mace, 1 teaspoon of cumin, 1 teaspoon of coriander seed) cover all the hot spices with the clean thin cloth and make like a zip bag.

Instructions for lucknow biryani:

1. At first cut the meat into medium pieces, wash it and drain out the water properly and rub with the sour-sweet yogurt & red chili-white pepper powder and keep it for 25-30 minutes.
2. Heat the oil and fry the onions on a large pan, stir it until it is brown color and pour all the paste spices with chopped tomatoes and stir it some time.
3. Then pour the meat and stir it occasionally until it fragrant and add the 2 cups of hot water & spices bag, stir it very well and cook it until it is tender.
4. Then add the hot spices powder & some beresta when the broth is reduced and take out the spices bag and stir it some time and take it out from the stove and keep aside.
5. Now wash the rice and sieve it properly, boil the water on a saucepan then pour the rice, salt & hot spices bag. When the rice is half-cooked, sieve to drain out starch properly and keep aside some time with the cover.
6. Now pour in the biryani saucepan some meat, some rice, some beresta, some green chili & some spearmint and make the 2-3 layers follow the same way.
7. Then pour the milk & butter and spread the chopped pistachio & raisins on the top of the layers then seal it with the aluminum foil & lid. Cook it over low heat for 20-25 minutes. Then take it out and pour on a serving dish.
8. Lastly, serve it warm and enjoy the lucknow biryani

Dum Murgh

Dum Murgh~

Dum murgh is a delicious chicken dish flavored with rich spice and cooked on its own steam. Dum murgh recipe is a sinfully tasty and very well savored recipe. Simple and very tasty :) :)

Ingredients for dum murgh:

• 2 kg of chicken meat (cut into pieces, as your choice), 
• 2 cups of chopped onions, 
• 2 teaspoons of finely chopped ginger, 
• 1 tablespoon of chopped garlic, 
• 4 slices of green chili, 
• 4 slices of red chili, 
• 1 teaspoon of black pepper powder, 
• ½ cup of onion beresta, 
• 1 teaspoon of hot spices powder, 
• ½ teaspoon nutmeg-mace powder,
• 4 sticks of cinnamon, 
• 4 pieces of cardamom, 
• 4 pieces of cloves, 
• 2 pieces of bay leaf, 
• ½ teaspoon of turmeric powder, 
• 1 cup of coarsely chopped tomato, 
• 6 cups of sour yogurt, 
• 2 tablespoons of sweet yogurt, 
• 1 cup of mustard oil, 
• salt according to taste.

Instructions for dum murgh:

1. At first wash the chicken meat properly and drain out the water and rub with the sweet & sour yogurt, turmeric & salt and marinate for 20 to 25 minutes. 
2. Then pour the oil on the large pan and spread the onion, ginger, garlic and then meat on the pan. 
3. Now give all the ingredients one by one except hot spices & beresta then pour 1 cup of water, cover them with the lid. 
4. Then put a pan with hot water on top of the lid and cook them over medium heat for 1 hour. 
5. Then pour the beresta & hot spices when the broth is reduce and stir it very well and take it out after some time. 
6. Lastly pour the chicken meat on a serving dish and serve it hot with any kind of steam or fried rice or paratha/roti and enjoy :) :)

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 :) :)

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 :) :)

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 :) :)

Chicken Pugh~

Discover with me this wonderful chicken pugh which is very tasty :) :)

Ingredients:

• 250 g of flour, 
• 7-8 tablespoons of soya bean oil, 
• 1 teaspoon of sugar, 
• 1 teaspoon of baking powder, 
• 300 g of chicken minced, 
• 2 tablespoon of finely chopped onion, 
• 1 tablespoon of chopped coriander, 
• 1 teaspoon of chopped green chili, 
• ½ teaspoon of ginger paste, 
• ½ teaspoon of garlic paste, 
• oil for frying, 
• salt according to taste.

Instructions:

1. At first mix the flour with the soya bean oil & salt together very well. 
2. Pour the water on the flour mixture and make dough; keep aside for 1 hour with cover. 
3. Heat a little bit of oil in a pan and pour onion; stir it some time. 
4. Then pour one by one all the paste & powder spice, salt and stir it. 
5. Now give the minced meat, stir it some time and pour a little bit of water and cover it with the lid and cook it until the minced meat is tender. 
6. Then put the coriander & green chili on the minced and stir it properly. When the broth is reduced you take it out and let it rest for cool.
7. Now make the bread; few small & few large and put some minced on the large bread and put the small bread on the top of the minced and wrap around the side by the hand. 
8. Then deep fry it and take it out when the pugh is crispy. Serve the crispy chicken pugh on a serving dish :) :)

Stuffed Chicken Breast~

Stuffed chicken breasts pack your favorite ingredients into a quick and easy recipe that makes the chicken desirable again.

Ingredients:

• 1 piece of large chicken breast,
• 3 tablespoons of spinach paste,
• 2 tablespoons of mozzarella cheese,
• ½ piece of carrots (cubes),
• 4-5 cubes of beetroot,
• 4-5 cubes of potatoes,
• ½ teaspoon of black pepper powder,
• salt according to taste.
• Ingredients for Sauce
• ½ of the beetroot (paste),
• ½ cup of chicken stock,
• salt according to taste.

Instructions:

1. At first wash the chicken breast and dried up it properly and make a hole in the middle of the chicken breast.
2. Then stuff the spinach & salt on the hole in chicken breast along with the mozzarella cheese.
3. Grill the stuffed chicken for some time before transferring it into an oven preheated to 180°C. Bake for 20-25 minutes.
4. Blanch the carrots, beetroots and potatoes then apply butter, salt & black pepper powder. Bake in an oven for a short time.
5. To make the sauce; pour the beetroot paste, salt & chicken stock on a pan and cook it until reduced to gel consistency.
6. Lastly garnish the chicken with some drops of the sauce and serve the hot stuffed chicken breast.

Afghani Malai (Cream) Kabab~

Afghani kababs are very mouth watering recipe in special occasion. Its eye catching colorful presentation would ugre you to eat till it is finish. Chicken malai (cream) kabab is very smooth and succulent and literally melt in the mouth. These kababs are mildly flavored with cream and ginger garlic paste. This is a recipe to make malai kabab in a very easy way at home using a grill pan.

Ingredients:

• ½ kg of boneless chicken breast (cut into cubes), 
• 1½ teaspoon of ginger paste, 
• 1 teaspoon of garlic paste, 
• 1 tablespoon of onion paste, 
• 1 tablespoon of pistachio-almond- cashew nut paste, 
• 2 tablespoons of lemon juice, 
• 2 tablespoons of tomato sauce, 
• 1 teaspoon of white pepper powder, 
• 1 teaspoon of hot spice powder, 
• ½ teaspoon of red chili powder, 
• 4 tablespoons of chopped cheese, 
• 1 tablespoon of corn-flour, 
• 1 cup of cream, 
• 2 tablespoons of oil, 
• salt according to taste.

Instructions:

1. At first smear the meat with ¼ cup of cream and all the ingredients and marinate for 1 hour.
2. Then sew 5-6 pieces in the skewer. Then heat the nonstick grill pan over low heat for 20 minutes.
3. Then grill it over medium heat until it is tender. Take it out and put them on the serving dish and drizzle the cream on top of the kabab.
4. Lastly serve the afghani cream kabab and enjoy.

Oriental Duck Salad~

Ingredients:

• 1 piece of duck leg,
• 1 teaspoon of Chinese five-spice powder,
• 140 g of rice noodles,
• 1 celery stick (cut into matchsticks),
• 1 piece of carrot (cut into matchsticks),
• ½ cucumber (deseeded and cut into matchsticks),
• 2 pieces of spring onions (sliced lengthways),
• 2 tablespoons of hoisin sauce,
• 1 tablespoon of soya sauce,
• salt according to taste.

Instructions:

1. At first heat the oven to 200°C.
2. Now rub the duck leg all over with the five-spice powder or five seasoning powder & other spices, salt and keep aside for 2 hours.
3. Then take it and place it on a baking tray and roast it for 25 minutes.
4. Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again and toss with the celery, carrot, cucumber and spring onions.
5. When cool enough to handle, remove the duck meat and crispy skin from the bone and shred.
6. To make the dressing, mix the hoisin and soya sauce with 2 tablespoons of water.
7. Divide the noodles between two plates and top with the shredded duck and drizzle over the dressing on top of the plates.
8. Lastly serve the duck salad and enjoy.

Baby Chicken’s Broth~

This recipe is like very good medicine for those who are recovering from illness. It helps them to get back their taste

Ingredients:

• 1 pieces of pullet, 
• 2 tablespoon of onion paste, 
• 1 teaspoon of garlic paste, 
• 1 teaspoon of ginger paste, 
• ½ teaspoon of cumin paste, 
• ½ teaspoon of coriander seed powder, 
• ¼ teaspoon of red chili powder, 
• ½ teaspoon of turmeric powder, 
• 2 tablespoon of soya bean oil, 
• 1 piece of bay leaves, 
• 2 pieces of cinnamon, 
• 2 pieces of cardamom, 
• 2 pieces of cloves, 
• 3 tablespoons of sour yogurt, 
• 2-3 pieces of green chili, 
• 1 cup of raw papaya (cut into cubes), 
• ½ teaspoon of black pepper powder,
• salt according to taste.

Instructions:

1. At first discard the skin of the chicken and cut into pieces.
2. Then wash and drain out the water properly. Now smear it with yogurt & salt and marinate for 20 to 25 minutes.
3. Heat the oil in a pan and cook some time with all the ingredients except green chili and stir gradually.
4. Now pour the chicken on the pan; stir and cook it for some time with the lid. Then pour some water (according to need) and cook it until the meat is tender.
5. When the meat is tender and the broth is reduced, put some green chili and stir it some time and then take it out.
6. Lastly serve the baby chicken’s broth and enjoy.

Pea-Tofu Stuffed Chicken~

Ingredients no-1:

• ½ kg of minced chicken, 
• 2 slices of bread, 
• 1 teaspoon of black pepper powder, 
• 1 teaspoon of mustard powder, 
• 2 tablespoon of tomato sauce, 
• 1 piece of egg, 
• foil paper according to need, 
• grease paper according to need, 
• salt according to taste.

Ingredients no-2:

• 1 cup of boiled green peas, 
• 2 tablespoons of corn flour, 
• ½ teaspoon of white pepper powder, 
• 2 teaspoons of lemon juice, 
• 2 teaspoons of sugar.

Ingredients no- 3:

• 200 g of tofu, 
• 1 tablespoon of lemon juice, 
• 1 tablespoon of honey, 
• salt according to taste.

Instructions:

1. At first smear all the no-1 ingredients properly and keep aside, except the foil and grease paper.
2. Then make paste of green peas of ingredients no-2 and then mix with all the ingredients and keep aside.
3. Now cut the tofu of no-3 ingredients into long pieces and smear with all the ingredients very well and keep aside.
4. Now put the grease paper on a tray and layout the minced meat mixture ½ centimeter thick. Then spread the green pea paste and finally spread the tofu mixture on top.
5. Then carefully roll them; grease paper remains in your hand but meat is rolled properly. Now wrap the roll with the foil paper and bake in the oven over 180°C heat for 1 hour.
6. Lastly serve the pea-tofu stuffed chicken and enjoy.

Chicken and Sweet Potato Soup~

This mildly spiced soup adds a new dimension to your menu. You can easily make this kind of soup within a very short time. This will definitely satiate your taste buds.

Ingredients~

• 1 tablespoon of olive oil,
• 2 pieces of chopped garlic cloves,
• 1 seeded and chopped red chili,
• 1 tablespoon of chopped ginger,
• 1 stalks lemon grass; bashed,
• 1 tablespoon of chopped coriander,
• 2 tablespoons of red thai curry paste,
• 750 ml of chicken stock,
• 160 ml of coconut cream,
• 500 g of sweet potatoes (peeled and roughly chopped),
• 2 cups of sliced chicken breasts,
• 4 teaspoons of lemon juice,
• 1 teaspoon of sugar,
• 1 teaspoon of fish sauce,
• salt according to taste.

Instructions~

1. At first heat the oil in a large saucepan. Then pour the garlic, chili, ginger, lemongrass, coriander and curry paste and stir it some time and cook for 2 - 3 minutes until the aromas are released.
2. Now pour the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blend until smooth.
3. Then return to the saucepan, add the chicken and cook gently for 5-10 minutes or until the chicken is tender. Pour the lemon juice, sugar and fish sauce and stir it properly.
4. Lastly serve the hot chicken and sweet potato soup, scatter with the coriander leaves and enjoy.