@chef anil

best topping here Ingredients1 pizza base, ready-made or from 300g bread mixHam, mushroom & rocket75g basil pesto75g mushroom, slicedhandful cherry tomatoes, halved100g ham, choppedhandful rocketSpicy pepperoni & pepper75g passata1 green pepper, deseeded and slicedhandful parsley, roughly chopped100g mozzarella, torn1 red chilli, slicedItalian goat's cheese & veggie special2 big handfuls spinach75g basil pesto50g green olives, halved50g sundried tomatoes, sliced100g soft goat's cheeseCrispy bacon, artichoke & ricotta200g ricotta400g can artichoke heart, drained50g black olives, halved6 rashers streaky baconBeef, basil, tomato & mozzarella1 red onion, sliced3 garlic cloves, crushed1 tsp olive oil75g passatahandful cherry tomatoes, halved100g mozzarella, tornbasil leaves, to serve (optional)MethodSTEP 1To make your own base: Make up 300g bread mix following pack instructions. Don’t rise or knead – just roll into a rough 30cm circle on a baking sheet. Or you can buy a ready-made pizza base from the supermarket. Top using suggestions below.STEP 2To bake your pizza: Heat oven to 240C/220C fan/gas 8, add one of the toppings suggested below then bake for 15-20 mins until crisp.STEP 3Ham, mushroom & rocket with pesto: Spread your base with the pesto. Top with ham, mushrooms, tomatoes and some seasoning. Bake as above then top with a handful of rocket.STEP 4Spicy pepperoni & pepper: Spread your base with passata. Top with pepperoni, chilli, green pepper and mozzarella. Season, bake as above. Sprinkle with parsley.STEP 5Italian goat's cheese & veggie special: Put spinach into a colander, pour over a kettle of boiling water to wilt, then squeeze out any excess. Spread base with pesto. Top with the spinach, cheese, olives and tomatoes. Season, then bake as above.STEP 6Crispy bacon, artichoke & ricotta: Spread your base with ricotta. Scatter over artichokes, olives and bacon. Season and bake as above.STEP 7, basil, tomato & mozzarella: Fry mince with onion and garlic in olive oil over a high heat for 5 mins until browned. Spread passata over your base. Top with mince mixture, tomatoes and mozzarella. Season and bake as per above. Sprinkle with some basil leaves and serve

cheesy finger 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 helpingINGREDIENTS4 Potatoes10 Mozzarella Cheese SticksSalt - as needed1/2 tsp Chilli flakes1/2 tsp Oregano flakes1/2 tsp Black pepper powder1 tbsp Coriander - (finely chopped)1 tbsp Cornflour1/2 cup Water4 tbsp Bread Poppy seeds crumbs or (khus khus) Oil - for deep fryingINSTRUCTIONSBoil 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 curry recipe ☺️😋😋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 suggestionsLike 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 curryA 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 minsCOOK TIME30 minsMARINATION30 minsCOURSESide DishCUISINEIndianSERVINGS4 peopleCALORIES353 kcalEQUIPMENTShallow cooking potINGREDIENTS  500 g chicken curry cut pieces2½ cups onion finely sliced1½ tbsp ginger garlic paste1 cup mint leaves¼ cup coriander leaves2-3 fresh chilis4 tbsp lemon juice3-4 tbsp yoghurt2 tbsp black pepper crushed1 tsp cumin seeds3-4 tbsp oilsalt to tasteINSTRUCTIONS 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 minutesHeat 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 brownThen 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 doneKeep and eye on the chicken and stir intermittently. If your cooking pot looks dry, add splashes of hot water, mix and continue cookingIn 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 mixtureMix 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 juiceGive this a gentle mix and serve your delicious pudina chicken (mint flavoured chicken curry) with choice of Indian bread. Enjoy!NOTESBoth, bone in chicken as well as boneless chicken work well in this recipe. The latter will take much less time to cookMake 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 colourMake sure that the chicken is fully cooked before adding the mint pasteIf 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 recipeg - gramtsp - teaspoontbsp - tablespoon1 cup = 250 millilitres

how to make egg chicken chowmin In India we make chinese food with some own variations, that's why we call it 'indo-chinese'. Egg chicken chowmin is very famous street food from kolkata. You can also get veg chowmin, prawn chowmin, only chicken chowmin etc. But my favourite is this one. Try this at your home, you will get the exact taste of street food.Egg Chicken ChowmeinIngredientsHakka noodles.Two eggs.Ten chicken cubes.One medium size onion sliced.half carrot sliced.One capsicum sliced.Two green chilies chopped.One clove of garlic chopped.Salt.Black pepper 2 Teaspoon.Msg 1 Teaspoon.Vinegar 1 Teaspoon.White oil 4 Teaspoon.Water.StepsBoil the noodles (for 2 person) in water with salt and 1 Teaspoon oil.Drain the water and wash the noodles with cold water. Keep aside.Now take a wok. Heat 3 Teaspoons oil.Add chopped garlic. Saute it for a minute.Add sliced onion, capsicum, carrot and salt. Fry it for 4 minutes in high flame.Add the chicken cubes. Cook it for 3 minutes.Now add two eggs and some salt. Scrumbled the eggs and fry it for 4 minutes.When all veggies, chicken and eggs are done add the boiled noodles. Mix it very well.Now add the black pepper, msg and vinegar. Mix it well in high flame.Adjust the salt and dont make the vegetables soggy.Your egg chicken chowmein is ready ...!!!Serve hot with some ketchup/red chili sauce.

If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!Recipe SummaryPrep:15 minsCook:20 minsTotal:35 minsServings:4Yield:4 servingsNutrition InfoADVERTISEMENTIngredientsDecrease Serving4Increase ServingAdjustOriginal recipe yields 4 servingsIngredient Checklist⅓ cup Dijon mustard¼ cup honey2 tablespoons mayonnaise1 teaspoon steak sauce4 skinless, boneless chicken breast halvesOops! We cannot find any ingredients on sale near you. Do we have the correct zip code?or use the browser toFind MeADD ALL INGREDIENTS TO SHOPPING LIST DirectionsInstructions ChecklistStep 1Preheat the grill for medium heat.ADVERTISEMENTStep 2In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.Step 3Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!  266 calories; protein 24.7g; carbohydrates 22g; fat 8.3g; cholesterol 69.8mg; sodium 617.6mg. Full Nutrition

double Town chicken just like kfc style DIFFICULTY NOT TOO TRICKYThe 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 MethodIngredient List2 boneless chicken breasts (or 1 large breast halved)1 tspn of pepper1 tspn of salt2 tblspns of worcestershire sauce1 tspn of Mustard powder or all spice powder2 tblspns of Flour1 Egg1/2 cups of BreadcrumbsBBQ SauceMonterey Jack Cheese Slices4 slices of BaconBuy all of these ingredients here Recipe Method Continues Below.MethodWe 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!