Stuffed Jalapeno Chicken Bites

This is my very own creation. I love the combination of jalapenos and cream cheese, its one of my favorites. In this recipe the blistered crispy outside of jalapeno gives a very aromatic flavor and the chicken and cream cheese is very softly blended with that aroma. I cant explain it, to feel the full taste, you will have to try it 🙂

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 12 jalapenos
  • 1 cup bread crumbs
  • ½ cup flour
  • 1 egg + 3 tbspns milk
  • Oil for deep frying

FOR FILLING

  • 250 gms cream cheese
  • 1 tbspn seeds from jalapeno
  • 1 tspn chicken salt
  • 1 chicken breast (boiled and shredded)
  • 2 sprigs of green onion (chopped)

Procedure:

  • Wash and dry the jalapenos. Pick medium size jalapenos which are not bruised. Wear your kitchen gloves or food handling gloves to avoid burning afterwards. Make a slit on one side of the jalapeno with a paring knife and carefully, without tearing it take out all the seeds. Do this with all the jalapenos.

1

  • In a mixing bowl add softened cream cheese, scallions, jalapeno seeds, chicken salt and chicken and mix well with a fork.
  • Now open the slit of the jalapeno and fill it with the filling. (approx. 1 – 2 tbspns of filling per jalapeno)

2

 

3

  • Roll the stuffed jalapeno in flour, dip it in egg wash and then coat it in bread crumbs and put it on a plate. Do the same with other jalapenos and refrigerate for 1 hour.
  • Heat oil in the fryer (190 degrees Celsius) and fry jalapenos in batches without over lapping for 5 minutes per batch.
  • Serve hot.
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Tingri Kabab (Tandoori Chicken Legs)

Tingri Kabab is not so famous but delicious appetizer and BBQ dish of India. The chicken legs are marinated in spices and yogurt and cooked in oven or tandoori oven and it taste great. If the chicken is not massaged in the beginning with all those ingredients, there is a chance it will be smelly, so you better massage and treat your chicken well to enjoy this beautiful delicacy of the great India….. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 12 chicken legs
  • 1 tbspn oil
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • 1 tbspn garam masala
  • A good pinch of meat tenderizer
  • 1 tbspn ginger garlic paste
  • 1 tbspn green chilli paste
  • 2 tbspns vinegar
  • 2 tbspns lemon juice
  • 1 tspn fenugreek leaves
  • Few drops of red or yellow food color
  • 1 cup yogurt

Method:

  • Wash and dry the chicken and make deep slits into it. Apply vinegar, salt, ginger garlic paste, chilli paste and meat tenderizer. Massage well for 5 minutes. Now add rest of the spices and mix well. Add yogurt and blend with your hands and keep aside for 1 hour.
  • Preheat the oven to 180 degrees Celsius. Prepare your roasting pan with the wire rack. Brush some oil on the wire rack and place all the chicken legs on to it without overlapping and bake for 45 minutes.
  • Take out the rack and flip the sides and bake for another 45 minutes.
  • Take out, drizzle some lemon juice and serve hot with mint sauce.

Chicken Spring Rolls

Spring rolls is I think one of the most favorite and famous snacks around the world which is like liked by everyone and comes with different fillings and sizes. Try my version and I am sure you will like the crispy fried rolls filled with crunchy vegetables and seasoned to perfection chicken ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 24 spring roll sheets
  • Oil for frying
  • Flour and water slurry/ 1 egg + 4 tbspns water (for sealing the rolls)

FILLING

  • 1 tbspn oil
  • 2 tbspns soy sauce
  • 1 tbspn hot sauce
  • Salt and cracked black pepper to taste
  • 1 tbspn chicken salt/ 1 tspn ajinomoto
  • 2 carrots (peeled and grated)
  • 3 springs of green onion (sliced)
  • 1 capsicum (sliced thin)
  • 2 cloves garlic (minced)
  • ½ cabbage (sliced fine)
  • 2 chicken breasts boiled and shredded (boiled in salt, pepper, 2 tbspns soy sauce and 1 cup water)

Method:

  • Boil the chicken and shred it with hands.
  • Heat oil in a wok and add garlic. Fry until it is translucent and add all the veggies. Stir fry for 5 minutes adding all the spices and sauces and remove from flame. Transfer it into a deep mixing bowl and add chicken. Mix well.
  • I fried the veggies for only 5 minutes to avoid soggy filling. I like my spring roll filling to be crunchy and cooked at the same time.
  • Now fill in the roll sheets and seal the edges with the slurry. Refrigerate the rolls for 30 mins to 1 hr prior to frying.
  • Heat oil to 190 degrees Celsius in the fryer and fry rolls in batches for 5 minutes per batch.
  • Serve hot with any sauce of your choice.
  • To freeze the rolls, keep them in snap seal or freezer bag until you need them. You can freeze up to 3 months and the taste will be the same.

Fish Fry

 

This is my 3rd or 4th recipe of fried fish and all of them are different with different flavors. This is a very simple and lite recipe, not too spicy and it is a crowd pleaser! You can make fish bites with this recipe as well and everyone will love it …. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 3 fillets/ 1 kilo of blue grenadier (cut into large chunks)
  • 3 tbspns soy sauce
  • 1 tbspn cracked coriander seeds
  • Salt to taste
  • 2 tbspns vinegar/ lemon juice for more flavour
  • 1 tbspn cracked black pepper
  • 5 tbspns corn flour
  • 1 tspn garlic powder
  • 1 tspn ginger powder
  • 1 egg
  • Oil for frying

Method:

  • Wash and dry the fish fillets and mix in everything except oil, egg and corn flour.
  • Keep marinated for 2 hours.
  • Add corn flour and egg and mix well.
  • Keep aside for another 30 mins.
  • Heat oil to 190 degrees Celsius for deep frying.
  • Fry for 5 minutes or until crisp and brown.
  • Serve hot with tartare sauce.

Chicken Alfredo Pasta Bake

A very easy, quick and fancy recipe which everyone will love and wonder how much effort you have put in but really all you have done is mix the stuff at the right time over right heat 😀  ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR SAUCE

  • 600 mL cooking cream
  • 2 chicken breasts cut into strips
  • 1 tspn garlic powder
  • ½ tspn onion powder
  • 1 cup sharp parmesan cheese (shredded)
  • 100 gms butter
  • 1 cup sliced mushrooms
  • 1 cup green onions shopped
  • 1 chicken stock cube/ 1 tbspn chicken salt
  • 1 tbspn cracked black pepper
  • Salt to taste (be careful, because parmesan cheese is salty and we are adding chicken salt as well)

FOR PASTA

  • 500 gms pasta cooked to al dente
  • 1 cup mozzarella cheese (shredded)
  • ½ cup cheddar cheese (shredded)
  • 2 tbspns heapful (parmesan cheese)
  • Few sprigs green onion chopped

Method:

  • Boil pasta, run through some cold water and keep aside.
  • Preheat oven in broil mode to 200 degrees Celsius.
  • Measure the cheeses, mix them and keep the blend in refrigerator.
  • For alfredo, melt butter in a pan and fry chicken until its white, add salt, pepper, chicken salt, garlic powder, onion powder and mushrooms and cook until mushrooms are cooked at well. Add cream and bring it to boil.
  • Add parmesan cheese and mix well until the cheese is melted and the sauce is thickened. Add pasta and mix. Remove from heat and transfer to your Pyrex baking dish. Top with the cheese blend and broil from 15 – 20 minutes or until the cheese is melted and gives that crusty golden color.
  • Garnish with some chopped scallions and serve hot.

Chicken White Tikka

Another variation of chicken tikka, very popular in Pakistan. It is mild than spicy tikka as we dont add red chili and other spices in it but it is very aromatic and flavorful. Tender and melt in mouth delicacy. It is basically malai boti with bones.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1.5 to 2 kilo chicken with bones, cut into tikka pieces
  • 2 tbspns parmesan cheese powder (optional)
  • 1 tbspn garlic paste
  • 2 tbspns green chilli paste
  • 4 tbspns lemon juice
  • 1 tbspn cracked black pepper
  • 1 tspns garam masala
  • ½ tspn carom seeds
  • 1 tspn cumin powder
  • ½ tspn meat tenderizing powder
  • Salt (to taste)
  • 1 tspn chicken salt
  • 1 tspn fengreek leaves
  • 1 cup hung curd
  • 1 cup cream
  • Some melted butter for glazing while BBQing

Method:

  • Wash, clean and dry chicken pieces and place it in a mixing bowl which is wide and deep.
  • Add salt and other spices along with chilli paste, lemon and garlic paste and massage well for 10 minutes.
  • Mix in cream, cheese and yogurt and keep aside for 2 hours.
  • Meanwhile get the charcoal BBQ ready.
  • Now thread the chicken pieces on metal skewers, 5 pcs per skewer and grill for about 3 minutes per side. Brush on some melted butter and grill for further minute on each side.
  • Take them off the skewers and serve hot with naan, salad and raita.

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