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

Izzy Hot Pasta

Izzy Hot Pasta

They say Italians have style, food and pasta but how much of that is true. Arabs were enjoying noodles centuries before Marco Polo imported pasta from china in  the time of the Yuan Dynasty (1271-1368). Chinese had been consuming noodles as early as 3000 B.C. In Greek mythology, it is believed that the god Hephaestus invented a device that made strings of dough. This was the earliest reference to a pasta maker. I think it does not matter who originated this delicious and healthy food but i do believe no one made use of this food better then the Italians.

The benefits of pasta are not only to your body but it is one of the least intensive foods to produce. Pasta is more energy dense than fruits and vegetables, which are harder to grow, transport and store year-round. As the planet continues to move toward climate uncertainty, food choices will need to make the best use of the earth’s precious resources. A 2010 report on Sustainable Diets and Biodiversity from the United Nations Food and Agriculture Organization recognized the Mediterranean Diet as a sustainable diet, due to its biocultural diversity. Indeed, pasta is a key harbor of this diversity, as it is used as a canvas for a number of different seasonal ingredients. 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 1 cup

2: Noodles handful

3: Salt as per taste

4: Water to boil the pasta and noodles

5: Green bell pepper 1 small (sliced)

6: Red bell pepper 1 small (sliced)

7: Green peas handful

8: Sweetcorn handful

9: Cheese 1 1/2 cup (grated)

Sauce:

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

2: Red chili powder 1tbsp

3: Green chilies 2 (finely chopped)

4: Onion 1 (finely chopped)

5: Tomatoes 2 small (finely chopped)

6: Salt as per taste

7: Ginger & Garlic paste 1tsp

8: Lemon juice 1tsp

9: Butter 20g

Method:

Heat 20g butter in a nonstick pan on medium flame, add onions and cook for 3 minutes, add red chili powder and cook for 2 minutes on low flame, add salt, ginger & garlic paste, lemon juice, green chilies and tomatoes cook for another 2 minutes, add chicken and mix well 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, noodles,  salt, bell peppers, peas and sweetcorn and boil till pasta is soft and ready to eat.

Rinse the pasta and add it to the chicken gravy and mix well, cook on low flame for two minutes.

Add the cooked pasta in a baking tray and layer the cheese on top, bake till cheese is cooked as desired.

Enjoy...

Daal Mash

Daal Mash

Daal Mash (Black lentil) is so full of  B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc and it is one of the oldest cultivated lentil in the world. As history suggests The earliest development was around 11,500 years ago separately in both the Fertile crescent and at Chogha Golan in modern-day Iran, where wild barley, wheat and lentils were cultivated and where domesticated forms of wheat appeared about 9800 BC. In present day India and Pakistan the black lentil has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. Daal Mash plays an important role in the diets of the people of Indian sub-continent.

It is most consumed lentil in Indian / Pakistani cuisines around the world, if it is cooked proper believe me you would not want to share it with anyone. Today i am going to share recipe which is yummy, juicy and simple. 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: Daal Mash 250 gram (soaked in water for 6 hours)

2: Butter 100g

3: Cooking oil half cup

4: Garlic 4 cloves (finely chopped)

5: Onion 1 (finely chopped)

6: Tomatoes 2 (chopped)

7: Salt as per taste

8: Red chili powder 1tbsp

9: Green chilies 3 (finely chopped)

10: Turmeric powder 1/2 tsp

11: All spices 1tsp

12 Lemon juice 1tcp

13: Water as required

14: Coriander half cup (finely chopped)

Method:

Heat oil in a pan, add onions and cook till transparent, add garlic cook for 1 minute, add lentil and 2 cups water, cook till starts boiling on medium flame, add salt, red chili powder, turmeric powder and lemon juice, cook till lentil is cooked and tender and oil starts to come on surface.

Add green chilies, tomatoes, all spices and butter, cook on low flame for another 6 to 8 minutes.

Serve with Naans or Chapatis.

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...

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...

chapati

Chapati

Chapat is an hindi word meaning slap and traditional way of making chapati is forming the dough into thin rounded bread is by slapping the dough between your palms. Naans might have taken over the chapatis in festivals and parties but chapati is still everyday need and consumed by over 1.5 billion people at least twice a day. When you start learning about cooking in India, Pakistan, Nepal and Bangladesh, first thing they will teach you how to make chapatis.

Surprising part is that one of the most famous bread in the world and has the least written history, you will find some reference in Islamic history books mentioned two of the four caliphs eating chapati also there is some reference from mughal king Akbar in ain ul akbri and i would say thats about it. but i do believe there has to be some history in the Sanskrit to be discovered. Chapati is very simple to make and the skill you need how to make perfect rounded chapati and that just comes within two three times of makig them. 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: Wheat flour 450g 

2: Water 230ml

3: Vegetable oil 1tbsp

Method:

In a large bowl add flour, Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together, knead the dough for about 10 minutes or til its soft and smooth.

 Rub the surface of the dough with a little oil to keep it from drying out. Cover with clingfilm or a damp cloth and allow to rest about 30 minutes.

Make equal balls, flatten one lightly and drench it in flour on both sides, start rolling them with a light hand from inside out, your hand should be light enough and surface floured well for the chapati to roll on its own into a circle without you having to twist or turn but for beginners it might be easier to just pick it up every now and then.

Heat flat skillet on medium flame and place chapati on it, after 15 seconds flip it to other side, let it cook for a minute rotating the chapati every few seconds to ensure all the sides get cooked evenly.

Once you see there are brown spots on the under side, flip it over. keep pressing with a dry towel the sides and you should notice the chapati filling with air, lightly press down with a dry towel on the areas filling up so as to encourage the air to pass through the entire chapati.

Once the whole chapati puffs up take it off stove (you could also place the Chapati directly over the gas flame for quicker puffing).

Serve hot with curries, pickles or use as a wrap.

Mughlai Murgh Kebabs Recipe

Mughlai Murgh Kebabs

When Mughal king Babur invaded India No one knew they are going to change the pages of history books, and they did not change by the sword, they changed it by creativity, they changed the look of India by invention, and India was never same again. The Mughal era gave Indian subcontinent not only some of the world's best architectural sites but also gave us some of the best food recipes. Mughals loved their architect and they loved their food and it is one of the reason we are enjoying some of the best dishes today. All the Mughlai or shahi dishes are the gifts of Mughal era.

Mughals brought Persian, Arabian and Turkish recipes with Afghani influence and added Indian spices to make such an beautiful recipes. The recipe we are going to share today is called Mughlai Murgh Kebabs. It is one of the best Mughlai side dish, main ingredients used for this dish are Chicken and spices.

They (Mughals) made their own recipes by mixing Iranian, Indian and Afghan recipes with Turkish touch and today you can taste any of their recipes and you will love it. Tell you truth my favorite is Murgh Musallam which was my first recipe when i started this blog, every time i cook Murgh Musallam its better then the last time and kids just love it, every two or three weeks they would say are we having Murgh Musallam today. Mughlai Murgh Kebab is another Royal dish which you will love and will take you back in Mughal era with every bite you take. I have searched almost everywhere for the best Mughlai or Shahi recipes and some people have done extra ordinary work and have given us best Mughlai or Shahi recipes through their books or websites but believe me it is very hard to explain the taste till you try it yourself. 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 1kg (boneless cut in bite size cubes)

2: Tandoori masala 1tbsp

3: Lemon juice 1tsp

4: Ginger & Garlic paste 1tbsp

5: Garam masala 1tsp

6: Salt as per taste

7: Yogurt 2tbsp

8: Butter 1tbsp (melted)

For Sauce:

1: Onion 1 (finely chopped)

2: Almonds 6 (soaked in water for 4 hours)

3: Cashew nuts 4 (soaked in water for 4 hours)

4: Ginger & Garlic paste 1tbsp

5: Coriander powder 1tsp

6: Garam masala 1tsp

7: Chicken stock 1 cup

8: Heavy cream half cup

9: Salt as per taste

10 Butter 2tbsp

11: Green chilies 2 (finely chopped)

12 Water 1tbsp

Method:

In a bowl add tandoori masala, lemon juice, ginger & garlic paste, garam masala, salt, yogurt and melted butter, mix everything well and add chicken pieces, marinate the chicken well by using your hands (washed), cover it and set aside (leave it overnight for best taste).

In a non stick pan or skillet cook the chicken till brown from all sides, 

Add 1tbsp water in a food processor, add almonds and cashew nuts and grind well.

In a pan heat the butter, add onions and cook till transparent, add ginger & garlic paste, coriander powder, garam masala, salt and green chilies and cook for 3 minutes on medium flame, add nut paste, chicken stock and cook till it boils, add heavy cream and marinated chicken and cook till the paste thickens.

Enjoy

Mini Egg Rolls recipe

Mini Egg Rolls

You probably heard about Easter egg roll but have you heard of mini egg rolls? well it's an side dish invented by the American-Chinese influenced Indian / Pakistani spring rolls which are very big side dish served in all sorts of ceremonies and events. Mini egg rolls are prepared exactly the same way as the spring rolls. There is not much history to it but that doesn't mean the taste is not there.

Since the American-Chinese cuisines started this side dish it has spread around the world like wind and they are available almost everywhere but the taste of home cooked food and market food differs a lot. 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 boneless ½ pound (boiled and shredded)

2: Soy sauce 1tbsp

3: Ginger & Garlic paste 1tbsp

4: Chili flakes 1tsp

5: green chilies 2 (minced)

6: Oil 1tsp

7: Cabbage 1 cup (shredded)

8: Cornstarch 2tsp

9: Vinegar 1tsp

10: Carrots ½ cup (shredded)

11: Egg 1 (lightly beaten)

12: Spring onions ½ cup (chopped)

13: Cooking spray

14: Wonton wrappers / spring roll wrappers

15: Cooking oil to fry

Method:

Whisk soy sauce, vinegar, and 1 tsp cornstarch in bowl, blend and set aside.

Spray stick skillet with cooking spray and add cabbage and carrots, cook on medium flame and keep stirring till cabbage is soft, add ginger & garlic paste, green chilies, spring onions and oil, cook for about 1 minute, keep stirring as well, add boiled and shredded chicken and chili flakes, mix well

Add cornstarch mixture, cook till its thickened.

Take it off the stove and put it in a plate and cover it, let it cool slightly.
Place several wonton wrappers/ spring roll wrappers on work surface with a corner of each facing you. Brush top corner of each with beaten egg, Put 1 Tbs filling in center of each; fold bottom corner, then both side corners over filling, and roll up. Place egg rolls on baking sheet dusted with cornstarch.
Heat the oil to fry the egg rolls, fry till light brown or if you would like to bake them then preheat the oven at 420°F 15 minutes before baking, spray the baking tray with cooking spray, brush the rolls with beaten eggs and place them on the baking tray, bake till lightly brown from all the sides.
Enjoy

Please do not forget to subscribe. Please leave your Comments if you like my hard work. Check my other recipes on the site: www.izzyrecipe.com

Boondi Ka Raita Recipe

Boondi Raita

Raita is a dish of Indian subcontinent made from yogurt / curd and vegetables. The word raita in Hindi and Urdu is a derivative of the Sanskrit word rajika which means black mustard and tiktaka which mean sharp. Raita has stormed to the cuisines around the very fast and it is one of the best and loved side dishes, it is very famous in China and Chinese raita is made same way as they make in Indian subcontinent.

   

There are so many different ways you can make this dish, you can use almost all the vegetables, the recipe we are going to share today is called boondi raita. Boondi is a Rajasthani snack food made from fried chickpea flour. Boondi raita is a delicious recipeand very popular in India, Pakistan and Bangladesh. Boondi raita is one of the tastiest raita anyone can prepare. There is also myth that says word boondi has come from a Hindi word Boond which means drop. Boondi Raita Recipe is an easy preparation of Boondi in Curd Mixture. Today I will share the recipe of Boondi Raita that took a crispy Boondi Raita. Is one of the most traditional North Indian Raita. Boondi ka Raita Is a healthy and delicious accompaniment which goes very well with Indian meals. This is one of the simplest raita around. how can make boondi raita. I will give you recipe tips. easy to make.. It's yummy Raita.

Ingredients:

1: Yogurt or curd 2 Cups

2: Gram flour 100g

3: Cumin powder half teaspoon

4: Salt as per taste

5: Red chili powder as per taste

6: Garam masala 1 pinch

7: Coriander leaves handful (finely chopped)

8: Oil to fry

Method:

1.Add water to gram flour and mix well to spreading consistency.

2.Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon. Fry till golden & crisp.

3.Stir the curd with hand mixer(mathani).

4.Add boondi and mix gently. If it becomes thick add little milk and mix it.

5.Now add salt, cumin powder and chili powder, mix well.

6.Sprinkle garam masala and garnish with chopped coriander.

7.Keep in refrigerator for an hour or so.

8.Serve boondi raita chilled.

Please do not forget to subscribe and do leave your opinions

Chicken Gyoza recipe

Chicken Gyoza recipe

Indian Style

I don't know if there is any Asian cuisine that doesn't offer Delicious treats.

Whether you want Chinese pot stickers, Japanese gyoza, Vietnamese summer Rolls or Indian sub-continental Samosas, and these treats prove that taste comes in small package.

Today I am going to share with you an recipe which only belongs to me because it's me who gave Gyoza Wraps an Indian touch.

Believe me who ever had them they just wanted more, surely you will love them.

Ingredients:

1: Chicken half kg (grinded or minced)

2: Napa cabbage half cup

3: Spring onion 1 (finely chopped)

4: Soy sauce 2 tsp

5: Salt as per taste

6: Green chilies 3 (finely chopped or crushed)

7: Ginger paste half tee spoon

8: Corn flour 1 tsp

9: Oil 3 tbs

10: Lemon juice 1 tsp

11: White onion 1 (finely chopped)

12: Yogurt 1tbs

13: pot sticker wrappers or samosa wrappers

14: Cooking oil as required to fry the dumplings & wrappers

Method:

Heat 3 tbs oil in a pan ad white onions and cook till half transparent on low flame, add meat, salt, green chilies, ginger paste and cook till the oil is on the surface and water is evaporated on medium flame, add yogurt and cook for few minutes on high flame till oil is tried.

Take it off the flame and let it cool down.

In a bowl add cabbage, spring onions, soy sauce, corn flour, lemon juice and mix it with cooked meat.

Place 1 tbsp of the filling in center of wrapper, dampen the edges of the wrapper with wet finger, pull sides of wrapper together and press to seal, pleat edges of sealed sides of gyoza by making small folds, place on oiled surface while filling the remaining gyoza.

You can freeze them and fry when ever you feel like having them,

Heat oil in large Pan or skillet on medium flame, add gyozas in and cook till golden brown from both sides (please remember some of the filling is already cooked). 

Serve with chutney or sauce.

Please do not forget to subscribe. Please leave your Comments if you like my hard work. Check my other recipes on the site: http://bpcih.blogspot.co.uk/

Chinese Raita Recipe

Chinese Raita

Raita is an side dish made with yogurt and chopped vegetables with spices of your choice to give it an yummy taste. Raita is a word from Sanskrit language, the word raita comes from two Sanskrit words, 'rajika', which means 'black mustard' and 'tiktaka' meaning 'spicy' or 'pungent'.

The raita is a close relative of Turkish Humus and there are many types of raita as the few types i have written below.

Types of Raita:

1: Mixed vegetable raita

2: Cucumber raita

3: Pineapple raita

4: Pudina raita

5: Boondi raita

6: Aloo raita

7: Baingan raita

8: Sprouted moong raita

9: Sonf raita

10: Chinese raita

Ingredients:

1: Yogurt one and half cup

2: Green bell pepper half (finely chopped)

3: Red bell pepper half (finely chopped)

4: Onion 1 (finely chopped)

5: cabbage one forth of cup (grated)

6: Black pepper powder as per taste

7: Salt as per taste

8: Paprika powder half tea spoon (for garnishing) 

Method:

Mix bell peppers, onion, black pepper powder, salt in yogurt and refrigerate for few hour.

Garnish with cabbage and paprika powder.

Please do not forget to subscribe. Please leave your Comments if you like my hard work. Check my other recipes on the site: http://bpcih.blogspot.co.uk/

Baguette Spread recipe

Baguette spread

Today I am going to show you how to make delicious baguette spread in few minutes.

It is not only mouth watering and tasty but really simple to make.

There are so many ways you can enjoy this, we normally have this with roasted chicken nuggets and  some salad stuffed in the baguette with baguette spread on top.

Believe me you won't need cheese with this simply because it has cheesy taste.

So lets get started and enjoy some quick and healthy food recipe.

baguette spread
1: Milk 1 1/2 cup
2: Onions 1 large (finely chopped)
3: Butter 100g
4: Plain flour 2 tbs
5: Salt to taste
6: black pepper powder 1ts
7: Bell pepper red 1/3 (chopped)
8: Bell pepper green 1/3 (chopped)
9: Sweet corn handful (boiled)

Recipe:
1: in a pan melt the butter and add the onions and make them transparent.
2: then add the plain flour and cook on low flame for 2 minute, then add Bell peppers, Sweet corn,salt,black pepper,milk keep stirring and make a lump free thick sauce now take it off the gas and
let it cool down completely.
    Get your baguette and enjoy the movie you were watching.

Hope you will enjoy your baguette

  Do not forget to subscribe and Please do leave your opinions.