Spicy Nibbles Curry

Spicy Nibbles Curry

The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747 and first Indian curry house was opened in England in 1810 by an Bengali named Sake Dean Mahomed from the Bengal Presidency and since then Indian restaurants have been Britain's top on the food chain list. Throughout the 19th and early 20th centuries, curry grew increasingly popular in Britain owing to the large number of British civil servants and military personnel associated with the British Raj.

Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization. Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food. The establishment of the Mughal Empire, in the early 16th century, influenced the Indian cuisine, especially in the north. Curry was introduced to English cuisine starting with Anglo-Indian cooking in the 17th century as spicy sauces were added to bland boiled and cooked meats. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken Nibbles 1kg

2: Onions 2 (finely chopped)

3: Red chili powder 1tbsp

4: Tomatoes 3 (chopped)

5: Ginger & Garlic paste 1tsp

6: Green chilies 4 (finely chopped)

7: Turmeric powder 1tsp

8: Coriander powder 1tsp

9: Cumin powder 1tsp

10: Lemon juice 1tsp

11: Salt as per taste

12: Water half cup

13: Cooking oil 2tbsp

14: Coriander leaves half cup (finely chopped)

Method:

Heat cooking oil in a non stick pan, add onions and cook till transparent, add red chili powder and cook for 1 minute on low flame, add salt, ginger & garlic paste and cook for 1 minute, add tomatoes, green chilies, turmeric powder, coriander powder, cumin powder, lemon juice and mix well add chicken nibbles and water and mix well, cover with a lid and cook for 25 - 30 minutes on low flame, keep stirring time to time. Check if its cooked turn the flame off, sprinkle the coriander leaves and cover it for few minutes.

Enjoy with Naans, Chapatis or Boiled rice.

Keema Karela

Keema Karela

The combination of bitter gourd and mince meat goes so beautifully with this dish that one would say finger licking dish. This Pakistani dish is really famous all over India and Pakistan and no dining table is complete without Keema Karela. It is very hard to cook perfectly and it does take skills to cook this yummy dish.

If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Mince meat 1kg

2: Bitter gourd 5 medium

3: Onion 3 medium (finely chopped)

4: Tomatoes 3 (diced)

5: Ginger & Garlic paste 1tbsp

6: Green chilies 4 (finely chopped)

7: Red chili powder 1tbsp

8: Salt as per taste

9: Turmeric powder 1tsp

10: Coriander powder 1tsp

11: Cooking oil 2tbsp

12: Garam masala powder 1tsp

13: Mint leaves 1 cup (finely chopped)

14: as required

Method:

Peel and cut bitter gourd in thin long or round slices, apply salt for an hour, wash and squeeze with a napkin.

Heat 2tbsp oil in a wok and fry the bitter gourd till turned light brown on medium flame, remove from the wok and set aside.

Heat 1tbsp in a non stick pan, add onions and cook till light brown, add mince meat, ginger garlic paste, turmeric powder, red chili powder, salt and chopped tomato, coriander powder, green chilies mix well, add 1 cup of water, cover with a lid and let it cook on low flame till water evaporates, add garam masala and mix well, sprinkle mint leaves and cover with the lid, cook for 5 minutes on low flame.

Enjoy with naan or chapattis...

Chicken Jalfrezi

Chicken Jalfrezi

Chicken Jalfrezi means marinated spicy chicken and this dish has influenced by Chinese Stir fried chicken. The dish was invented by The governor of Bengal Lord Marcus Sandys during British Raj. The governor was well known for his love of Indian spices and also gave England the gift of Worcestershire sauce by converting the Jaggery Chutney into Worcestershire sauce. The idea of chicken jalfrezi came when his staff would reheat the left overs and it first appeared in cookbooks of the British Raj as a way of using up leftovers . As the time passed, Indian restaurants adapted the method to make stir-fry with marinated meats. 

It is still one of the best dish eaten by rich and high class in India and Pakistan. As the dish includes green chillies, a jalfrezi can range in heat from a medium dish to a very hot one. Chicken jalfrezi is considered an Indian Chinese or Pakistani Chinese dish, with a mix of Chinese and South Asian cooking techniques used in its preparation. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken meat 1kg (boneless cut in small pieces)

2: Vegetable Oil 1/2 cup

3: Onion 3 medium (grated)

4: Ginger & Garlic paste 1tbsp

5: Salt as per taste

6: Red chili powder 1tbsp

7: Coriander powder 1tbsp

8: Turmeric powder 1tsp

9: Tomatoes 4 medium (chopped)

10: Green chilies 4 (finely chopped)

Method:

Heat the oil in a large deep frying pan on medium flame, add onions, ginger & garlic paste and cook for 2 minutes, add chicken pieces,turmeric, chili powder, green chilies and salt, fry gently keep stirring, add tomatoes, coriander powder and cook till it's water dries on medium flame.

Serve hot with Chapatis, Naan, Boiled rice.

Enjoy...

Izzy Chicken Wraps

Izzy Chicken Wraps

Today i have tried something which does not only taste yummy and refreshing but also very simple to make it's wraps! chicken wraps. You have probably tried all sorts of wraps but believe me once you try these Izzy chicken wraps you will forget the rest. Main ingredients you need are chicken, mix vegetables and sauce wrapped in tortilla wrap.

Legend has it that Tortillas were invented by a peasant for his hungry king around 10,000 BC, and were made of native maize with dried kernel. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Tortilla wraps 8

2: Mix Salad as required

Spicy Filling:

1: Chicken half kg (cut in small pieces or shredded)

2: Mix vegetables 1 cup

3: Salt as per taste

4: Tandoori masala 1tbsp

5: Oil 1tbsp

6: Ginger & Garlic paste 1tsp

Sauce spread:

1: Milk 1 cup

2: Plain flour 1tsp

3: Salt as per taste

4: Black pepper 1tsp

5: Onion 1 small (finely chopped)

6: Oil 1tbsp

Method:

Sauce:

Heat 1tbsp oil in a non stick pan add onions and cook till transparent, add plain flour and cook on low flame for 2 minute, add milk, salt, black pepper and cook on low flame keep stirring till it is a lump free thick sauce now take it off the stove and let is cool on room temperature.

Spicy filling:

Heat the oil in a non stick deep pan, add tandoori masala, salt, ginger & garlic paste and cook for i minute on low flame, add chicken pieces and mix vegetables and mix well, cover the pan with a lid and cook on low flame for 25 to 30 minutes or till its done, set aside and let it cool down.

Spread the sauce on the tortilla wraps starting from middle, add spicy filling and mix salad and wrap it.

for best taste grill once wrapped.

Enjoy

Mughlai Chicken Korma

Mughlai Chicken Korma

They would say anyone who could cook a Korma he could cook for the Moghul court. It is the dish you can say matches the heights of Mughal empire which ran from Kabul to Dehli. The empire was so big that by the time British left six huge nations were carved out of it. Today almost 40% of the world's population lives in just that part of the world which was ruled by the Mughals. Their favorite hobbies were hunting and eating, so you can imagine if Korma was treated as a special dish by the people who gave us 1000s of the best dishes in the history then that dish must be something.

Korma is an Urdu word derived from Turkish word kavurma meaning "cooked meat". Even after 500 years the dish is still treated as a special occasion food, and surprisingly the method has not changed. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken 1/2 kg (cut in pieces)

2: Butter 2tbsp

3: Oil 2tbsp

4: Ginger & Garlic paste 2tbsp

5: Turmeric powder 1tsp

6: Onion 3 medium (sliced or chopped)

7: Lemon juice 1tsp

8: Bay leaf 1

9: Caraway seeds 1tsp

10: Yogurt 1 cup

11: All spices 1tbsp

12 Red chili powder 1tbsp

13: Salt as per taste

14: Green cardamom 3

15: Black cardamom 1

16: Sugar 1tsp

17: Melon seeds 2tsp

18: Sesame seeds 1tsp

19: Almonds 6

20: Cashew nuts 6

21: Coconut powder 2tbsp

22: Coriander leaves 1/2 cup (finely chopped)

23: Mace powder 1tsp

Method:

In a bowl add Lemon juice, salt and turmeric powder and mix well, add the chicken pieces and marinate the chicken well, set aside.

In a grinder add melon seeds, almonds, coconut powder, sesame seeds and cashew nuts and grinder them till thick paste is made (use only bit of water or milk).

Heat the oil and butter in a pan, add marinated chicken and cook till chicken has browned, remove the chicken from the pan, add the pan and cook till brown on medium flame, add bay leaf, caraway seeds, green cardamom, black cardamom, sugar and salt, cook for a minute, add ginger & garlic paste, cook until raw smell of ginger goes is gone.

Add half of yogurt and cook until water evaporates.

Add chicken pieces cover and simmer for 10 mins, add rest of yogurt, grinder paste and cook for 3 to 4 mins.

add salt for seasoning and coriander leaves. Sprinkle all spices and mace powder switch off the flame and cover with the lid for few minutes.

Serve hot with Naans, Chapatis or Boiled rice...

Pearl Biriyani

Pearl Biriyani

Another gift from Mughal era in India and its called Pearl Biriyani. This Delicious food is also called Kofta (meatball) Biriyani and Shahi Moti Biriyani and is very famous in Indian subcontinent. It is true that Mughals are the people who revolutionized Indian cooking culture and eating habits, during mughal era the royal cooks competed with each other and kept  kept experimenting a lot in the kitchen, and did get high rewards for it as well.

In 19th century Mughal kingdom was in decline, mughals were just front men and the nation was ruled by British. It was 19th century when this dish was invented by cooks of Wajid Ali Shah who was king of Oudh from 1847 to 1856, the dish was to meet the royal standards. They prepared edible pearls by  first beating some exact quantities of gold and silver foils with egg yolks. Which created small silver and gold colored pearls, that was later stuffed into the cavity of a chicken. This chicken was either cooked directly (grilled or immersed into the pilaf). When the chicken was done, it was cut open and the edible shiny gold and silver beads came out of the chicken, just like luminescent pearls. These little pearls were added to the biriyani or pulao just before it was served. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Mince meat 200g

2: Basmati rice 2 cups
3: Onion 1 (finely chopped)
4: Tomatoes 2 ( chopped)
5: Green chilies 2 (finely chopped)
6: Mint leaves 1/2 bunch (finely chopped)
7: cloves 5
8: Cinnamon 1 inch
9: Black cardamom 1
10: Ginger and Garlic paste 3 tsps
11: Red chili powder 2tbsp
12: Turmeric powder 1tsp
13: Green chilies 6
14: Salt as per taste
15: All spices 1tsp
16: Corn flour 1tsp
17: Oil for frying

Method:

In a bowl add cornflour, turmeric powder, 1 tbsp red chili powder, ginger and garlic paste, salt and chopped green chilies, mix well, add mince meat and mix everything very well.

Make small balls of the mixture and layer them in a glass glass dish and microwave in high for 7-8 minutes.

Heat 1 tbsp oil in a pressure pan, add cloves,cinnamon, green chilies, black cardamom, ginger garlic paste and onions and cook for 1 minute, add tomatoes and the mint leaves.and saute well with turmeric,salt and 1tbsp red chili powder, cook till tomatoes are soft and pulpy, add meat balls and cook for another 5 minutes till everything is blended well.

Add rice and 4 cups water and pressure cook till 2 whistles.

Enjoy...

Izzy Fried Chicken

Izzy Fried Chicken

I have searched through lots of history books and searched online for ancient food and have come across one food in common with all the cultures and societies and that is chicken. Chicken is the most famous meat in the world, not only because it is the healthiest meat but also because there are so many dishes you can do with chicken and when it comes to taste it has no rival. Chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat. Chicken includes low fat in the meat itself excluded the skin because skin does contains high level fat.

I have seen 100s of dishes cooked with chicken meat just in Indian Sub-continent and if you look around the world the count goes into thousands. Just in food chain outlets chicken earns them billions of dollars every year. Every food chain or food store will have different types if chicken but for me i think KFC beats them all, with all the respect due to KFC i am going to share my own recipe and believe me i have worked hard for this recipe and the end result is simply yummy and better then most, this recipe is for people who love their chicken spicy and juicy. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken boneless 1kg (cut in pieces)

2: Plain flour 2 cups

3: Bread crumbs 1 cup

4: Italian seasoning 1tbsp

5: Salt as per taste

6: black pepper powder as per taste

7: Tandoori masala 1tbsp

8: Red chili powder 1tsp

9: Ginger powder 1ts

10: Garlic powder 1tsp

11: Chili flakes 1tbsp

12: Milk 1 cup

13: Eggs 3

14: Oil to fry

Method:

In a large bowl add 1tbsp salt and soak the chicken for 1 hour.

In a bowl add the plain flour, bread crumbs, salt, Italian seasoning, black pepper, tandoori masala, red chili powder, chili flakes, garlic powder, ginger powder and mix well set aside.

In a bowl whisk eggs and milk, soak the chicken pieces for half an hour.

After half an hour remove the chicken from the egg and milk mix.

Take one piece at a time dip it in the same egg and milk mix, then in the dry mixture.

 In a pan heat oil, and add the chicken pieces but do not over lap, and cook for 10 to 12 minutes on low to medium flame till golden.(it depends on the size of the chicken pieces large pieces can take 15 to 20 minutes).

Place the fried chicken on tissue to drain extra oil.

Enjoy...

Fish Kabsa

Fish Kabsa

Al-Kabsa is a traditional Saudi dish made of meat and rice with spices and nuts adding extra taste and flavor to it. Al-Kabsa is a dish you can say between Biryani and Palao as the similarity is quite close. It is served on all special occasions like Eid, Weddings, Ramdhan or parties, it is believed to be indigenous to Yemen but is being enjoyed as a Saudi National dish. Al-Kabsa is a very flavorful and tasty dish with less spices where the Biryani and Pulao are more spicier then Al-Kabsa. People use different techniques for cooking the meat for this dish but the traditional way is rice are cooked in chicken stock and believe me it make lots of difference and the rice be very flavorful, simply take the chicken out of stock once its cooked and cook the rice in left over stock.

Al-Kabsa has variety of dishes and the one i chose to share today is called Fish Kabsa, it is one of the most popular dishes near the sea border areas of middle east and is does have similarity to Indian sub-continent fish pulao. It is not only tasty dish but an healthy one as well. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Basmatti rice 1 cup

2: Water 3 cups

3: Fish 1 kg (boneless cut in pieces)

4: Tomato paste 1tbsp

5: Garlic cloves 2 (diced)

6: Onion 1 small (diced)

7: Arabic spice mix 1tbsp

8: Salt as per taste

9: Black pepper as per taste

10: Butter 2tbsp

11: Pine nuts 1/4 cup (roasted)

12: Coriander 1/4 cup (finely chopped)

13: Green chilies 3 (finely chopped)

14: Lemon juice 1tbsp

Method:

In a large pan heat the butter on medium flame, add onions and cook till transparent, add garlic, green chilies and lemon, mix well and cook for 1 minute, add Arabic spice, salt and black pepper and mix well, carefully add fish and allow to cook until white, Set fish aside.

Add water, rice and tomato paste mix well and raise the flame and bring to a full boil, cover and reduce the flame to low. Cook for 20 minutes.

Place the fish back into the pan on top of the rice, cover and allow to sit on low for 5 minutes to warm fish. Sprinkle coriander and pine nuts on top then serve.

Enjoy

Shahi chaney

Shahi chaney

Shahi chaney is another recipe from Mughal era dishes. Shahi means Royal and the royal families of mughal era did enjoy their food very well. Their cooks also competed with each other to come up with best recipes for their kings and the royal families. Who ever came up with shahi chaney did please the masters well. This dish is still ruling the cuisines in India and Pakistan. It is so famous that some restaurants i have seen are serving just shahi chaney. Every time i cook this at home kids put some away for later and they keep asking when are we having shahi chaney again.

This delicious dish is one of the simplest of all the shahi dishes. Try this dish and you will make your loved ones more then happy. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Boneless Chicken 1kg 

2: Oil 2tbsp

3: Salt as per taste

4: Black pepper powder as per taste

5: Green chilies 2 (finely chopped)

6: Ginger & Garlic paste 1tsp

7: Onions 2 medium (finely chopped)

8: Almond paste 1tsp

9: Yogurt 1tsp

10: All spices 1tsp

12: Lemon juice 1tsp

13: Coriander leaves half cup (finely chopped)

14: Water to boil the chicken

15: Chickpeas 1 can

16: Italian seasoning 1tsp

Method:

In a pan boil the chicken on medium flame, rinse the water once chicken is boiled, shred the chicken ans set aside (save the stock in a glass)

Heat the oil in a pan on low flame, add onions and cook till brown, add green chilies and cook for 1 minute, add almond paste, salt, black pepper, ginger & garlic paste, all spices and lemon jiuce, cook for 1 minute, add shredded chicken and chickpeas, chicken stock and Italian seasoning, mix well and cover with a lid, cook till water evaporates and oil comes on surface.

Garnish with coriander leaves.

Enjoy...

Tandoori Masala wings

Tandoori Masala wings

Chicken wings is probably one of the most favored meat around the world. Americans eat more then 1 billion chicken wings portions in just one super bowl weekend so you can imagine how much chicken wings are consumed in a year around the world. Wings are cooked in many different varieties like India / Pakistan chicken wings curry is well famous, Tandoori wings are also one of the best side dishes, Chinese favorite is honey wings or coca cola wings. People in United Kingdom love their barbecue wings where as Americans have their own Hot buffalo wings.

Hot buffalo wings were introduced by an restaurant in buffalo in 1964 and have been hottest selling wings around the world since. Chinese Swiss wings have history of their own, story goes like this a foreigner asked the waiter what are they called and waiter couldn't speak English so he said sweet wings and customer misunderstood Swiss wings. Tandoori masala wings are as spicy as buffalo wings but with Indian spices it does taste more yummy then buffalo wings. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken Wings 1kg

2: Chilli flakes 1 tbsp

3: Tandoori masala 2 tbsp

4: Garlic paste 1 tsp

5: Turmeric powder 1/2 tsp

6: Salt as per taste

7: Thick Greek yogurt 2 tbs

8: Lemon juice 1 tsp

9: All spices 1/2 tsp

10: Oil to fry the chicken

Method:

In a large bowl add Chicken wings and chili flakes, tandoori masala, garlic paste, turmeric powder, salt, thick Greek yogurt, lemon juice and all spices.

Mix everything by using your hands (washed) and marinate the wings well.

Once all done cover the wings and put it in the fridge for 2 hours for best taste

Heat the oil in a pan on medium flame, once oil is hot put the wings in the oil and roast till brown and crispy.

Enjoy...

Chicken Begendi

Chicken Begendi

I shared a recipe called Hunkar Begendi few days ago and the dish was so good that kids wanted me to make it again on Saturday, we made it again today but instead of hunkar begendi we tried chicken begendi and believe me it was extra delicious. The history of Hunkar Begendi is as beautiful as it's taste and you never know if this recipe of pasta chicken begendi becomes next craze because the taste is so much better then the Hunkar Begendi that if i was the cook in British Raj times i would have had snatched the best award for this, just kidding... I love it when i say i am the best cook because no one else says it, but then again people love my food. This simple recipe will give you taste of Euro Asia. Hunkar Begendi means Sultan (King) enjoyed it, there is no doubt this is one of the most delicious dish introduced by the cooks of Ottoman Royal kitchens.

This simple and delicious dish is second to none in taste and simple to make, its basically a Chicken stew served on a bed of aubergine. The first stage is to make a tomato based lamb stew and you can do this either the day before you want to make Hünkar Beğendi. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

For Chicken Stew:

1: Chicken meat boneless 1kg (cut in cubes)

2: Tomatoes 3 large (chopped)

3: Onion 2 medium (finely chopped)

4: Ginger & Garlic paste 1tbsp

5: Tomato puree 1tbsp

6: Lemon juice 1tsp

7: Butter 20g

8: Salt as per taste

9: Pepper as per taste

10: Tandoori masala 2tbsp

11: Green chilies 2 (finely chopped)

12: Italian seasoning 1tsp 

For Beğendi

1: Eggplants 3 medium 

2: Cheese handful (grated)

3: Butter 50g

4: Plain flour 50g

5: Milk ½ litre

6: Onions 1 (chopped)

7: Sweetcorn handful (boiled)

Method:

In a bowl marinate the chicken well with tandoori masala, Italian seasoning and set aside for 1 hour.

Heat 20g butter in a nonstick pan on medium flame, add onions and cook for 3 minutes, add salt, ginger & garlic paste, lemon juice, pepper and cook for 2 minutes, add tomatoes, tomato puree, green chilies and cook for 2 minutes, add marinated chicken and mix well, lower the flame and cover the pan with a lid and cook till it has gravy thicken and chicken is cooked.

Preheat your oven to 240 degrees, Prick your eggplant with a sharp knife and place on a baking tray in the center of the oven, bake for 15 - 20 minutes, remove from the oven and set aside to cool down.

Once cooled, make a slit along the length of each eggplant, scrape out the pulp with a spoon, discard the skins and as many of the seeds as possible, chop up the pulp.

In a pan melt the butter on medium flame, add onions and cook till transparent, add plain flour (stir it continuously), once it becomes thick, add milk slowly (stir it continuously), add sweetcorn keep stirring continuously.

Keep stirring and after a couple of minutes, you will notice the sauce starts to thicken, add eggplant, Keep stirring, gently.

Now add your grated cheese and keep stirring until your 'begendi' sauce has thickened enough to make a suitable nest for your Chicken

To serve, share the begendi sauce between your plates, making a little nest in the center of each.

Now spoon the chicken into the nest and allow the sauces to run over the eggplant puree.

Enjoy...

Pasta Chicken Begendi

Pasta Chicken Begendi

I shared a recipe called Hunkar Begendi few days ago and the dish was so good that kids wanted me to make it again on Saturday, we made it again today but instead of hunkar begendi we tried pasta chicken begendi and Roasted chicken begendi and believe me both were extra delicious.

History of Hunkar Begendi is as beautiful as it's taste and you never know if this recipe of pasta chicken begendi becomes next craze because the taste is so much better then the Hunkar Begendi that if i was the cook in British Raj times i would have had snatched the best award for this, just kidding... I love it when i say i am the best cook because no one else says it, but then again people love my food. This simple recipe will give you taste of Euro Asia.

I have combined Turkish influence with Italian look and gave Indian / Pakistani touch with American flavor. I have made this with steam roasted chicken with tandoori masala. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Pasta 2 cups

2: Salt as per taste

3: Black pepper as per taste

4: Water as needed

For Chicken Stew:

1: Chicken meat boneless 1kg (cut in cubes)

2: Tomatoes 3 large (chopped)

3: Onion 2 medium (finely chopped)

4: Ginger & Garlic paste 1tbsp

5: Tomato puree 1tbsp

6: Lemon juice 1tsp

7: Butter 20g

8: Salt as per taste

9: Pepper as per taste

10: Tandoori masala 2tbsp

11: Green chilies 2 (finely chopped)

12: Italian seasoning 1tsp 

For Beğendi

1: Eggplants 3 medium 

2: Cheese handful (grated)

3: Butter 50g

4: Plain flour 50g

5: Milk ½ litre

6: Onions 1 (chopped)

7: Sweetcorn handful (boiled)

Method:

In a bowl marinate the chicken well with tandoori masala, Italian seasoning and set aside for 1 hour.

Heat 20g butter in a nonstick pan on medium flame, add onions and cook for 3 minutes, add salt, ginger & garlic paste, lemon juice, pepper and cook for 2 minutes, add tomatoes, tomato puree, green chilies and cook for 2 minutes, add marinated chicken and mix well, lower the flame and cover the pan with a lid and cook till it has gravy thicken and chicken is cooked.

In a separate pan add water, pasta, salt, black pepper and boil till pasta is soft and ready to eat.

Preheat your oven to 240 degrees, Prick your eggplant with a sharp knife and place on a baking tray in the center of the oven, bake for 15 - 20 minutes, remove from the oven and set aside to cool down.

Once cooled, make a slit along the length of each eggplant, scrape out the pulp with a spoon, discard the skins and as many of the seeds as possible, chop up the pulp.

In a pan melt the butter on medium flame, add onions and cook till transparent, add plain flour (stir it continuously), once it becomes thick, add milk slowly (stir it continuously), add sweetcorn keep stirring continuously.

Keep stirring and after a couple of minutes, you will notice the sauce starts to thicken, add eggplant, Keep stirring, gently.

Now add your grated cheese and keep stirring until your 'begendi' sauce has thickened enough to make a suitable nest for your Chicken and pasta.

To serve, share the begendi sauce between your plates, add pasta around begendi, making a little nest in the center of each.

Now spoon the chicken into the nest and allow the sauces to run over the eggplant puree.

Enjoy...

Beef La Mein

Beef La Mein

La mein means pulled noodle and these are the oldest noodles discovered in China. Hand made noodles with twisted dough pulled and stretched until long thin piece is produced. Noodles in China date back ancient history and one of the written proof is from a book dated to the Han dynasty (206 BC – 220 AD) Noodles often made from wheat dough, became a prominent staple of food during the Han dynasty. In 2002 archaeologists found an earthenware bowl containing world's oldest known noodles, about 4000 years old.

Lo mein is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. It can also be eaten with just vegetables. In America this dish is well known and mostly eaten because of it's taste and price which is quite affordable. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen

Ingredients:

1: Beef steak 1/2 kg (cut into thin strips)

2: Noodles 1 pack (boiled)

3: Sesame oil 1tsp

4: Carrot 1/2 cup (chopped)

5: Cabbage 1/2 cup (chopped)

6: Green peas handful

7: Garlic paste 1/2tsp

8: Oil as required

Marination 1:

1: Salt as per taste

2: Cornstarch 1 1/2 tsp

3: Soy sauce 1tbsp

Marination 2:

1: Wooster sauce 2tbsp

2: Beef broth 4tbsp

3: Soy sauce 2tsp

4: Sugar powder 1tsp

Method:

In a bowl add meat strips, salt, soy sauce and cornstarch and marinate the meat well, set aside.

Heat some oil and cook marinated meat till brown.

To make sauce add Wooster sauce, beef broth, soy sauce and sugar in a bowl and mix well.

Heat oil in another pan and add cabbage, carrots, green peas and garlic paste and cook well, add noodles and cook for 3-4 minutes, add cooked meat and mix.

Serve hot...

Halal Hot Dog

Halal Hot Dog

Today i am going to share America's top dog food and its called hot dog. It is one of the most loved food in America and has spread all over the world like a virus. My special thanks to Arabs who introduced halal hot dogs and now we can buy from our local grocery shop. As they say the world is Americanized and there is no doubt about it, most of the leading brands are American and the food world has American control over it and there is nothing wrong with it. I think America needs more respect then we actually give, it is Americans who have given some of the best food and styles to the world, why do we only look at America's negative aspect's, why don't we look at what America has done for the world. I am not an politician, i am a cook and i love good food from any culture or nation. I love digging the history for the best recipes and i can feel how people used to live and how they used to enjoy through their food.

The history of hot dog sausage is beautiful and very long, as it is world's oldest processed meat. The history book written by Greek historian in Homer's Odyssey "As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted. . ." 9th century BC. So you can imagine how old this meat is.

When you have such an famous food there are bound to be differences about who owns the original recipe. The Romans claim this as their own as it says in Emperor Nero Claudius Caesar's (54-68) cook, Gaius, is often credited with discovering the first sausage.

In 1987, the city of Frankfurt celebrated the 500th birthday of the hot dog in that city. It's said that the frankfurter was developed there in 1487. 1852 - The butcher's guild in Frankfurt, Germany introduced a spiced and smoked sausage which was packed in a thin casing and they called it a "frankfurter" after their hometown. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Sausages 4

2: Hot dog buns 4

3: Onion 1 medium (sliced)

4: Turkey rashers 4 slices

5: Mustard paste as required

6: Cooking oil as required

Method:

Heat 2tsp oil in a nonstick pan, add onions and cook till transparent.

Heat 1tsp oil in nonstick skillet, add sausages and cook for 5 minutes each side or till brown from all sides, add turkey rashers in the skillet and cook till rashers are nice and crispy.

Slice the buns from the middle going long way, add onions in the bun, place turkey rasher on top of onions, place cooked sausage on top and add mustard paste.

Enjoy...

Lyulya Kebab Recipe

Lyulya Kebab

Lyulya Kebab is an Azerbaijan dish with reputation of second to none and the taste is just incredible. Some people say Azerbaijan's food is influenced by different culture, especially Persians, but i would like to correct one thing here, the food of Azerbaijan is far more flavorful and healthy then most of other nations and cultures and the history of some of its foods go far back, lyulya kebab history goes back 2nd century. If you check Roman historian Pliny the Elder as he describes lyulya kebab as the best he had ever tasted. But when people say Azerbaijan food is influenced from other cultures, I would like to inform them food of every nation is influenced by some other culture just for one reason, the world has seen the raiders, when they attacked other land they left their mark. 

Lyulya kebab is such an yummy dish that when Turks invaded Azerbaijan, their soldiers would cook this dish on their swords on open fire, and they took this recipe with them. It is well famous in Turkey and has influenced some other dishes as well. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Lamb meat 1kg (ground)

2: Onions 2 medium (ground)

3: Garlic clover 4 (crushed)

4: Cumin powder 1tsp

5: Fresh coriander 1/4 cup (finely chopped)

6: Red chili powder 1tsp

7: Salt as per taste

8: pepper 1tsp

9: paprika powder 1tsp

10 Green chilies 4 (crushed)

11: Lemon juice

Method:

In a bowl add onions, garlic, cumin powder, coriander, red chili powder, salt, pepper, paprika, green chilies and lemon juice, mix well, add ground lamb meat into the mixture and kneed well, make sure everything is evenly dispersed and the spices and ingredients are mixed well with meat, cover it and refrigerate overnight for best taste.

Shape lamb onto skewers like sausage shape.

Preheat the grill over medium. Place skewers and grill until browned. Flip and repeat. Ground lamb can be lean, so do not cook too long or they can get dry.

Enjoy...

Hunkar Begendi

Hunkar Begendi

Hunkar Begendi means Sultan (King) enjoyed it, there is no doubt this is one of the most delicious dish introduced by the cooks of Ottoman Royal kitchens. The history of Ottomans needs no introduction as they were the super power of their time and after Alexander the great ottomans were the only people to rule over Euro Asia till the British. They were the people who enjoyed two things more then anything else conquering and eating, they loved both and their cooks competed amongst each other to cook the best food just like their soldiers did in battlefield to conquer.

This simple and delicious dish is second to none in taste and simple to make, its basically a lamb stew served on a bed of aubergine. The first stage is to make a tomato based lamb stew and you can do this either the day before you want to make Hünkar Beğendi. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

For Lamb Stew:

1: Lamb meat boneless (cut in cubes)

2: Tomatoes 3 large (chopped)

3: Onion 2 medium (finely chopped)

4: Ginger & Garlic paste 1tbsp

5: Tomato puree 1tbsp

6: Lemon juice 1tsp

7: Butter 20g

8: Salt as per taste

9: Pepper as per taste

10: Water as needed

For Beğendi

1: Eggplants 3 medium 

2: Cheese handful (grated)

3: Butter 50g

4: Plain flour 50g

5: Milk ½ litre

6: Coriander leaves 1 cup (finely chopped

Method:

In a pan add butter and melt it on medium flame, add meat and cook til the meat is brown, add onion, ginger & garlic paste and cook for 6 minutes, add lemon juice and mix well, add tomato puree and chopped tomatoes, add 1 cup water and mix well, add salt and pepper, stir well.

Once your stew is simmering, put a lid on the pan and turn the heat to low, cook til meat is softened and gravy is thickened, remove from the stove and set aside.

 Preheat your oven to 240 degrees, Prick your eggplant with a sharp knife and place on a baking tray in the center of the oven, bake for 15 - 20 minutes, remove from the oven and set aside to cool down.

Once cooled, make a slit along the length of each eggplant, scrape out the pulp with a spoon, discard the skins and as many of the seeds as possible, chop up the pulp.

In a pan melt the butter on medium flame, add plain flour (stir it continuously), once it becomes thick, add milk slowly (stir it continuously).

Keep stirring and after a couple of minutes, you will notice the sauce starts to thicken, add eggplant, Keep stirring, gently.

Now add your grated cheese and keep stirring until your 'beğendi' sauce has thickened enough to make a suitable nest for your lamb.

To serve, share the beğendi sauce between your plates, making a little nest in the center of each.

Now spoon the lamb stew into the nest and allow the sauces to run over the eggplant puree.

Sprinkle the coriander over the lamb and serve up your Hunkar Begendi.

Chicken Pakora Recipe

Chicken Pakora

The history of Pakoras is unknown but it is one of the most loved side dishes not only in Indian / Pakistan but all over the world. It is must have side dishes on all sorts of religious festivals or celebrations. In winter this dish becomes need of every household, also pakoras are like sweetcorn of Bollywood and played a great role in Indian / Pakistani cinema. People also love it for breakfast in Punjab. Very simple to make and one of the yummiest food in the world of fast food, as it is the best fast food of India and Pakistan. wouldn't be surprised if both counties make pakoras their national dish.

There are few recipes for Pakoras like Mix vegetable pakora, chicken pakora, and many many more. The best places for pakoras i would say are the small dhabas in India and Pakistan.If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken breast 1/2 kg (boneless cut in small bites)

2: Gram flour 2 cups

3: Mustard paste 1tsp

4: Chili flakes 2tbsp

5: Fresh coriander 1tbsp (finely chopped)

6: Pomegranate seeds 1tsp

7: Green chilies 3 (finely chopped)

8: Onions 2 (finely sliced)

9: Potatoes 4 medium (finely sliced)

10: Lemon juice 1tbsp

11: Salt as per taste

12: Italian seasoning 1tbsp

13: Oil to fry

14: Water as needed

Method:

In a large bowl add gram flour, mustard paste, chili flakes, fresh coriander, pomegranate seeds, green chilies, onions, potatoes, salt and Italian seasoning, mix well and add enough water to form a thick batter, add chicken pieces and lemon juice, mix well.

Heat the oil in a wok, best way is using your hands to make best pakoras when putting the batter in oil or you can use a spoon, 

fry till golden brown.

serve with any sauce or chutney.