Skip to main content

Chicken Shaslik

Image
By










Ingredients:

=> 100 g of Boneless Chickens
=> 3 nos Tomatoes (diced)
=> 2 nos of Cataract (diced)
=> 1/4 nos of Papaya (diced)
=> 3 nos of Onions (diced)
=> 50 g of Paneer (diced)
=> Salt to taste
=> 1/2 tsp of Black Pepper
=> Required amount of Tomato Ketchup
=> 1/3 tsp of White Pepper
=> 1/2 tsp of Sugar
=> 1/2 tsp of Red Chili Powder
=> 1.5 tsp of Soy Sauce
=> 1.5 tsp of Ginger-Garlic Paste
=> 1.5 tsp of Chat Masala
=> 1 tsp of Lemon Juice 


Preparation:

=> Marinade the Chicken First: Marinade the Chicken pieces properly with Peppers, Soy Sauce, Red Chili Powder, Ginger-Garlic Paste, Lemon Juice, Chat Masala & Salt and keep it aside for about 30 min.s 

=> Sauté the chickens into a frying pan until they become 80% cooked and without any darkish color. 

=> Cut the Vegetables as directed shape. Blench the Papaya (for 2 min.s) & Cataract (for 40-45 sec.s) in hot boiling water. Marinade all the vegetables also with the spices mentioned above all together. 

=> Stick all according to the method seen above (in the pic) one by one and make as much Shasliks as you want to. 

=>  Heat oil to a frypan for Shallow Fry. Transfer the Shasliks to the oil and shallow fry for a while. Then sauté them by adding 1 tbsp Tomato Sauce to glaze & sweeten them. 

=> Take the Shasliks to a serving dish. Serve hot! 

[serves 10]
Labels:

Comments

Post a Comment

Popular posts from this blog

Bubur Som Som

By
A delicate sweet porridge with a soft texture that is easily cut through. It uses three main ingredients: rice flour, coconut milk and water. The syrup that accompanies the dessert gives it a light flavor and it has two types: palm sugar syrup as well as clear syrup. The original version of syrup is prepared using coarse sugar as the main ingredient. It produces clear water syrup. It has to be served chills. Therefore you can see it as a dessert or during hi-tea at a fine dining restaurant in Malaysia. Bubur Som Som also can be prepared using different colors.  You may make the bubur using the original color of the flour which is white. Or you may add up food coloring to the flour either using, green, pink or yellow.  This recipe required minimal ingredients however great patience to make it as you continuously need to stir for 30 to 40 minutes. Ingredients:  For Bubur: => 2 cups of rice flour  => 200 ml of coconut milk  => 1 tsp of salts => three dr...
Post a Comment
Continue Reading »

Breakfast Platter

By
This Breakfast Platter is designed by the famous coffee house in Dhaka, Bangladesh which is served to their customers by their own way of preparation procedures. You can try them to make on your home and enjoy their platter also by home made cooking procedure. Let's check ot out! INGREDIENTS - 30g of Butter - 1 tsp of Fried Garlic - Salt to taste  - White Pepper to taste - 10 ml of Olive Oil - ½ gm of Dry Chili Flakes - ½ gm of Garlic Powder - 80 gm of Mushroom (cut into cubes) - 100 gm of Bolied Potatoes (cut into Wedges) - 50 gm of Chicken Sausage  - 25 gm of Lettuce  - 10 gm of Cherry Tomatoes  - 10 gm of Carrot Pickles - 10 gm of Raddish Pickles  - 15 gm of Remia Garlic Dressings - 1 pcs of Wholegrains Bread PREPARATION   1. Fry the sausage in a frying pan until golden in color.  2. Cut the potato wedges in large dices. Sauté the Mushrooms and the Potatoes individually with butter until Golden in color. Make sure to add Seasonings. According to ta...
Post a Comment
Continue Reading »

Nasi Lemak Lasagna

By
This Lasagna is consists with Plain Rice & has a Layer of Creamy Sambal Sauce; suitable for Parties & Buffet Dinners & small portion of meal to take while Travelling. Ingredients: Creamy Sambal Sauce: => 2 tsp of Belacan => 4 nos of Red Onions  sliced => 1 cup of Chili Boh => 1 cup of Sugar => 2 tbsp of Salt => 4 tbsp of Tamarind Paste => 5 tbsp of All-Purpose Flour => 3 tbsp of Cooking Oil => 2 cups of Water => 1 can of Evaporated Filled Milk => 2 cups of Minced Beef / Chicken Rice Layer: => 1/2 cup of Japanese Rice => 2 pcs of Pandan Leaves => 1/2 cup of Coconut Milk => 1/2 cup of Evaporated Full Cream Milk => 2 tsp of Salt Preparation: Creamy Sambal Sauce: = Fry the Belacan in some oil until fragrant. Add in the Red Onions & cook until soft. Ass the Chili Boh & cook until the oil separates from the Sambal. = Add the Sugar, Salt & Tamarind Paste to the Sambal and then set aside. Mix all-purpose flour with the...
Post a Comment
Continue Reading »