My love for quick fix recipes is getting stronger day after day. Ramadan Iftaars demands lots of variety things specially when my son joins in. So here i present the cousin brother of Cheese Croquettes …. Cheese Fingers! I also call it Easy Cheesy Fingers as its super easy and can be made in a jiffy. A perfect snack option while enjoying monsoon rains and even sorts out tiffin problem for fussy kids. The cheese filling inside gives a gooey texture inside which surely every kid would love. The crispy coat given with bread crumbs or poppy seeds initially give a perfect bite and then takes you to the amazing flavor ride, where the melt in mouth potatoes combine so amazingly with the oozing cheese. It’s certainly a Volcanic Eruption !!!

All you need is few basic ingredients to get restaurant style cheese fingers. I have been playing around with this recipe since long. I often keep experimenting with the flavors of the potato covering and also the type of cheese till i get my own desired flaky, buttery, lightly crunchy cheese fingers. These gooey melted cheese fingers can be best enjoyed with salsa or pizza sauces. So lets quickly proceed to the recipe. 

 Coursesnack

 CuisineItalian

 Prep Time10 minutes Cook Time10 minutes

 Servings

 helping

INGREDIENTS

4 Potatoes

10 Mozzarella Cheese Sticks

Salt – as needed

1/2 tsp Chilli flakes

1/2 tsp Oregano flakes

1/2 tsp Black pepper powder

1 tbsp Coriander – (finely chopped)

1 tbsp Cornflour

1/2 cup Water

4 tbsp Bread Poppy seeds crumbs or (khus khus)

 Oil – for deep frying

INSTRUCTIONS

Boil potatoes, peel and mash evenly. Add salt, chilli flakes, oregano and finely chopped coriander. Mix all together. Keep aside.

Slice mozzarella cheese into equal size sticks. You can even use ready made cheese sticks.

Take a cheese stick and cover it with mashed potato mix evenly, covering all sides. Shape it like a finger and keep aside. Make similar fingers in batches.

Meanwhile heat sufficient oil for frying in a wok. In a small bowl mix water and cornflour to make a solution and spread poppy seeds or bread crumbs in a plate. (I used poppy seeds)

Take one finger and dip it into the cornflour solution, roll over the poppy seeds such that it covers the finger from all sides and deep fry.

Repeat the same with rest of the fingers too. As soon as the fingers turn light golden in color, drain them into a kitchen towel or a paper napkin to soak excess oil.

Serve hot with your favorite dip or tomato sauce.

Pudina chicken (mint flavoured chicken curry)

A minimally spiced chicken curry that is flavoured deliciously with a mint leaves mixture and slow cooked to give it a yummy, thick texture. A great curry to pair along with naan and parathas

If you love herby flavours in your food then you are going to love this chicken curry. My pudina chicken or mint flavoured chicken curry recipe is something that both me and the husband love. And because of it’s thick, sauce-y texture it pairs extremely well with naans and parathas. I developed this recipe a few months back, when I needed to finish up a big, fresh bunch of pudina or mint leaves in my fridge. And I am sharing it with you now after perfecting the recipe so that even you fall in love with it. My herby, spicy and delicious pudina chicken is sure to become a regular curry in your home. Not only is it lip smacking yum, but it is also quick and easy to make. Moreover, all this with minimal ingredients and spices. That’s because, it is the flavour of the mint that shines through.

Also, there is no epic marination that you will need for this chicken recipe. I, generally, keep the chicken rubbed in the marinade for about 30 minutes and that works well. Nonetheless, if you have time then you could also keep it for longer, even overnight. And talking of the marinade, it is the most basic with yoghurt, ginger and garlic pastes. Therefore, you could make this chicken curry, whenever you wish to. There is hardly any pre-prep, with regards to grocery shopping, you will need for this. This easy chicken recipe, besides being a yummy weekend recipe, is also a great weekday meal idea. With minimal prep and ingredients and the cooking time being under 30 minutes, all you will need with this is some Indian bread.

I let my pudina chicken (mint flavoured chicken curry) cook in it’s own juices, over a low flame. However, from time to time I do add splashes of water to my cooking pot, to deglaze it. In all, about 1/4th cup of water, is what I have used to cook the chicken. And let me tell you, this technique of slow cooking any meat, is one of the best kept secrets of it turning out mouthwatering yum. Besides the mint, this method is hugely responsible for the otherwise minimally spiced pudina chicken tasting fabulous. Moreover, this is one of the reasons that my mint chicken has a thick, sauce texture instead of a thin, runny curry.

Now, another very important tip that I’d like to share with you here, is how to achieve this gorgeous mint green colour. You may have noticed, that as soon as you chop mint leaves, they turn dark in colour. In fact, even when you cook with them they tend to turn black. And that is not really desirable. Hence, there are these two points you need to keep in mind. One, make the mint paste for the curry, just before you are going to cook with it. Secondly, once you add this paste to the chicken, mix well and cook it no more than five minutes and then remove from flame. This is not only ensures that you get the lovely colour on your chicken, but also that the minty flavour lingers until you serve your pudina chicken curry.

Serving suggestions

Like I’ve already mentioned, you can serve your delicious mint flavoured chicken curry with any Indian bread of your choice. However, I am planning to serve it with my Bengali vegetable fried rice next time. I think even that will make for an amazing combination. I hope you you are going to give this delicious yet easy chicken curry a try sometime. And if you do, I’d love to hear from you about what you paired it with and how you liked it. You could drop in your suggestions in the comment section below. Alternatively, you could also share your food pictures with me over on Instagram. I’d love to hear from you.

Pudina chicken (mint flavoured chicken curry

A minimally spiced chicken curry that is flavoured deliciously with a mint leaves mixture and slow cooked to give it a yummy, thick texture. A great curry to pair along with naan and parathas

PREP TIME10 mins

COOK TIME30 mins

MARINATION30 mins

COURSESide Dish

CUISINEIndian

SERVINGS4 people

CALORIES353 kcal

EQUIPMENT

Shallow cooking pot

INGREDIENTS

500 g chicken curry cut pieces

2½ cups onion finely sliced

1½ tbsp ginger garlic paste

1 cup mint leaves

¼ cup coriander leaves

2-3 fresh chilis

4 tbsp lemon juice

3-4 tbsp yoghurt

2 tbsp black pepper crushed

1 tsp cumin seeds

3-4 tbsp oil

salt to taste

INSTRUCTIONS

To the washed and pat dried chicken pieces, rub in the yoghurt, ginger & garlic paste, salt and 2 tbsp lemon juice. Keep this aside for 30 minutes

Heat the cooking pot with the oil and add in the cumin seeds. Once they crackle, over medium heat, throw in the onions along with a pinch of salt. Mix well and cook until the onions turn slightly brown

Then add the marinated chicken along with the marinade. Mix and sear over high heat until the chicken is no longer pink. Turn the flame to a medium low, cover and cook the chicken until done

Keep and eye on the chicken and stir intermittently. If your cooking pot looks dry, add splashes of hot water, mix and continue cooking

In a blender, make a fine paste of the mint leaves, coriander leaves and chilis with 3-4 tbsp water. Once the chicken is cooked, lower the flame and pour in this mixture

Mix to coat the chicken pieces well with the herb paste. Check for salt and adjust if needed. Turn the flame off and add in the pepper powder and remaining lemon juice

Give this a gentle mix and serve your delicious pudina chicken (mint flavoured chicken curry) with choice of Indian bread. Enjoy!

NOTES

Both, bone in chicken as well as boneless chicken work well in this recipe. The latter will take much less time to cook

Make the paste of mint and coriander leaves just before cooking with it, otherwise the paste will turn dark 

Similarly, once you’ve added the mint mixture, don’t cook with it for more than 5 minutes so as to retain it’s beautiful green colour

Make sure that the chicken is fully cooked before adding the mint paste

If you wish to make a thinner curry, add 1/2 a cup of water in step 3 and cook 

To make the curry less spicy, leave out the fresh chilis from the recipe

g – gram

tsp – teaspoon

tbsp – tablespoon

1 cup = 250 millilitres

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DIFFICULTY NOT TOO TRICKY

The Double Down by KFC is a fan favourite. And as of October 2017 it has hit the shores of the United Kingdom too. It is a truly global hit.
There is just something about having two chicken fillets surrounding bacon and BBQ sauce. Delicious!

Skip To Method

Ingredient List

2 boneless chicken breasts (or 1 large breast halved)

1 tspn of pepper

1 tspn of salt

2 tblspns of worcestershire sauce

1 tspn of Mustard powder or all spice powder

2 tblspns of Flour

1 Egg

1/2 cups of Breadcrumbs

BBQ Sauce

Monterey Jack Cheese Slices

4 slices of Bacon

Buy all of these ingredients here

Recipe Method Continues Below.

Method

We are going to start our Double Down recipe by preparing our chicken fillets in a very similar way to how we do in our KFC Zinger Burger Recipe. You can find that recipe here if you fancy a touch more bun with your chicken burger.

Start by slicing your chicken breasts, (only if they are two large). You need them roughly the size of your hand.

Flatten your breasts until they are roughly half the height of their original size.

Then in a bowl, marinate your chicken breasts using the salt & pepper, mustard powder or all spice powder and Worcestershire sauce. Leave this to sit for approximately 4 hours.

In the mean time start to prepare your batter by beating an egg and 2 tablespoons of water. Put this to one side, ready for when we cook the chicken.

Now comes the time for cooking the chicken, the good bit! Remove the chicken breasts from your marinated container/bag, and coat them liberally in the flour. You want to ensure you get a thick coating as this will help them crisp up.

Then remove from the flour and dig them into the egg, coat lightly, and repeat with the breadcrumbs.

You should end up with a chicken breast which has been coated in flour, then egg, then breadcrumbs.

Once fully coated, deep fry your chicken breasts on a medium to high heat (350°F or 175°C) for around 13-15 minutes, until golden brown on all sides. We use a small table top fryer for this, but you can easily use a large frying pan and cook for 6-7 minutes on each side.

While cooking the above, set up a second frying pan, and cook your bacon in a small level of oil. Fry this until crispy.

Once both the chicken and bacon are cooked, place the chicken on a grill pan, and layer up the Monterey Jack cheese slices, then the bacon.

Cook this in an oven at 350°F (175°C) for 5 minutes.

Once cooked, remove from the oven and allow to stand and cool on a sheet of baking paper for 30 minutes.

If you’re too hungry to wait 30 minutes, then break out your knife and fork and get stuck in. If you would like a traditional hand held Double Down meal, then pour yourself a drink and relax for 20-30 minutes.

Finally assemble your Double Down burger. Start with your bottom chicken breast, a healthy dollop of BBQ sauce, then top with your second chicken breast.

Enjoy!

1 Cup Rajma n black daal

5 chopped tomato with chilli

1/2 bowl Besan

2 Big green chillies

as required Salt and black pepper

1 tsp Dhaniya powder

1 tsp makhni daal masala

1 tsp lal mirch powder

1/2 tsp garam masala

1 cardamom

1 dalchini

1 tezpata

2 long

as per taste Hing

1 tsp cumin seeds

Steps

1 hour

For makhni daal soak d dal a night before boil it the next day adding salt to it..after dal is boiled keep it in low flame for few mins add 2 tso milk to it n stir d daal well..

For curry of dal makhni..add oil in kadai n add 1 cardamon 1 dalchini 2 long 1 tezpata add hing n cumin seeds…now add chopped tomatoes..n all spices mentioned above..keep it in low flame until tomato leaves d oil….now add dal to masala n let boil come stir well your dal is ready

For mirchi pakaros Take besan add water to it..add black pepper pudina salt to it..now dip chilli in besans batter n fry the chillies your chilli pakoras is ready

Gobhi manchurian recipie I have shared in my previous recipies

Cheesy Garlic Bread Recipe

It doesn’t get much better then a warm slice of cheesy garlic bread straight from the oven. Perfect for dipping in marinara sauce or serving as a side to all your favorite pastas and soups.

I don’t share a lot of indulgent comfort food recipes on here other than desserts, so I figured it was time to share a recipe like this garlic cheese bread.
 

This bread is so good I had a hard time knowing when to stop! I wanted to just keep reaching for slice after slice. Cheesy, garlic-y deliciousness!

I’ve never really liked my bread drenched in butter — it just feels too heavy when it is. So I cut back the classic 1/2 cup butter you’ll find in just about any homemade garlic bread recipe and I used 4 Tbsp butter and 2 Tbsp olive oil.

It makes it seem not quite so greasy. These were just the perfect ratios for me, but if you like more butter feel free to add it.

This is a versatile recipe, you can swap out the cheeses listed for others that you like, just use any good melting cheese (cheddar, provolone, muenster, etc).

As far as the parsley goes, dried will work just fine too if you don’t already have fresh on hand. It’s not really worth buying a bunch of fresh parsley only to use a tablespoon of it (I’d still use about 1 Tbsp dried). It’s more for looks really, and it adds a hint of flavor.

Like I listed in the recipe, you can use fresh garlic for a more robust flavor or the granulated garlic for a more mellow flavor. Just be sure to enjoy it warm for that gooey cheesy deliciousness!

Cheesy Garlic Bread Ingredients

For this easy garlic bread recipe, you’ll need:

French or Italian bread

Salted butter

Olive oil

Fresh of granulated garlic

Salt and pepper

Shredded mozzarella

Shredded Parmesan

Fresh parsley

How to Make Garlic Bread

Preheat oven and slice bread in half lengthwise.

In a mixing bowl, stir together butter, olive oil, garlic, salt and pepper.

Spread mixture over both bread halves, then wrap foil over bread and bake 10 minutes.

Remove bread from oven and sprinkle with cheese.

Bake homemade garlic bread until the cheese is golden and bubbly.

Can I Use Extra Virgin Olive Oil in This Recipe?

Personally, I don’t love using extra virgin olive oil in this recipe because it’s stronger in flavor than the more refined regular olive oil. But if you only have EVOO on hand and you don’t mind its flavor peeping through the cheesy garlic bread, go ahead and use it.

Can I Use Unsalted Butter in This Recipe?

Yes, but you’ll likely need to season the garlic cheesy bread with more salt.

Tips for the Best Garlic Bread

If you want your garlic cheese bread a little crispier, broil it the last 1 to 2 minutes it’s in the oven.

You need to cover the bread the first time you bake it. This prevents it from toasting too quickly.

Wait a few minutes before slicing and serving this garlic bread. It’s best warm, but not straight from the oven!

2 lbs shrimp

1 lemon

1 1/2 cups / 3 sticks unsalted Butter

1 head Garlic, chopped

2 tbsp Paprika

2 tbsp Lemon Pepper Seasoning

2 tbsp Cajun seasoning

1-2 tbsp Hot Sauce (depends on how spicy you want)

1 tbsp Sugar​​

sausage (optional)

corn (optional), boiled

​​

​HOW TO COOK CAJUN SHRIMP:

Boil shrimps in water with quartered lemon. Cook until color starts to turn orange. Do not overcook. Set aside.

In a small bowl combine paprika, lemon pepper and cajun seasoning. Set aside.

Melt butter over low heat in a large pan or wok. 

Add garlic and saute until translucent. 

Add the seasoning mixture. Stir and cook for 3 minutes.

Add hot sauce and sugar. 

Simmer for another 3 minutes.

Add the boiled corn, sausage and shrimp.

Stir until the sauce and shrimps are incorporated.

Transfer to a serving plate.

Serve with steamed white rice. 

Enjoy!

Note: You can reserve the sauce for future batch of Cajun Crabs if you want.​​

Want to make restaurant-style pasta at home? Follow our easy red sauce pasta recipe with step by step photos and video!If you want to enjoy Indian style spicy red sauce pasta at home, you have reached your destination. This easy step by step red sauce pasta recipe will help you make an authentic cafe-style dish. You just need simple kitchen ingredients and 30 minutes of your time to make the perfect red sauce pasta! The best part is that you can use veggies of your choice, tweak the sauces and make your pasta as cheesy as you like. Red sauce pasta is the perfect comfort food for the days when are in no mood to cook something elaborate. You will be surprised to know that there are more than 600 shapes of pasta with around 1300 names. This a fact that many people still don’t know about pasta! Of all kinds of pasta, penne, fusilli and spaghetti are some of the commonly used in different cuisines. Here is one of the most popular pasta recipes known as Red Sauce Pasta. This pasta is traditionally called ‘Arrabbiata pasta’ and is referred as red sauce pasta because of the red colour of the Arrabbiata sauce, which is prepared using dried chilli peppers, tomatoes, garlic and olive oil. It is very important that you make the red sauce in a traditional way, else the real taste of this pasta will not come through. For the same, try to use the Italian tomatoes which are commonly known as roma tomatoes. This is an aromatic pasta recipe for which you need: Penne pasta, roma tomatoes for puree or tomato puree, basil, parsley, garlic and chilli flakes. All the ingredients are cooked in olive oil, which makes it a healthy choice. This pasta recipe is considered as a spicy dish; however, if you prefer mild spices, you can balance the same by adjusting them as per your taste. You can prepare this dish anytime and it is an excellent choice for occasions like kitty party, birthday, and potluck. In Video: Red Sauce Pasta Recipe Video

Read more

INGREDIENTS OF RED SAUCE PASTA

4 Servings

225 grams pasta penne

450 grams roma tomato

4 cloves garlic

1/2 teaspoon chilli flakes

2 teaspoon basil

1 tablespoon parsley

salt as required

1 1/2 tablespoon extra virgin olive oil

2 pinches powdered black pepper

3 cup water

2 red chilli

HOW TO MAKE RED SAUCE PASTA

Step 1 / 3 Prepare The Red Sauce And Boil The Pasta

Heat oil in a pan over medium flame and add minced garlic along with chopped red chilli and red chilli flakes. Stir and saute for 2 minutes. Take another pan, pour the water and bring it to a boil. Then, add pasta to the boiling water along with some salt and 1/2 tbsp oil. Cook the pasta for a few minutes. When it is cooked through, drain the extra water and transfer the pasta to another bowl.

Step 2 / 3 Cook Tomatoes Along With Herbs For 10-12 Minutes

Now, heat the olive oil and add the peeled (or pureed) tomatoes, basil and parsley to the pan. Mix all the ingredients well and let it simmer for 10 minutes until the sauce starts to thicken. When the sauce starts gaining consistency, put off the burner and add salt and black pepper powder to the sauce. Keep the sauce warm. Add the pasta over the warm sauce and toss carefully so that each piece is coated with the sauce.

Step 3 / 3 Pasta Is Ready To Relish

Cook for 2-3 minutes more and then serve the Red Sauce Pasta immediately. To make it more aromatic, you can dry roast a few basil leaves, crush them with some chilli flakes, oregano and add it to the dish. This herb fusion will make your pasta even more delectable. Serve it with garlic bread and relish this delicious pasta.

Tips

Always use roma tomatoes for preparing the tomato sauce for this pasta. However, you can also use store bought tomatoes if you can’t find them.

Red Sauce Pasta is mostly made using penne pasta. But, if you do not have that, you can make it using macaroni as well.

If you cannot find roma tomatoes in your vegetable market, try to find store bought tomato puree for the sauce.

If you do not have olive oil, you can use any vegetable oil for making the pasta.

You can also add finely chopped broccoli, corns, grated cabbage etc. in your pasta if you like.