Chicken Macaroni Casserole

It is a really delicious and easy Italian dish, you will also like it InshaAllah.

Ingredients:

Boneless chicken (small pieces): 1 cup

Pasta sauce: ½ cup

Thyme leaves powder: 1 Teaspoonful

Basil leaves powder: 1 Teaspoonful

Garlic paste: 1 Tablespoonful

Salt: 1 Teaspoonful

Macaroni (boiled): 1 cup

Olive (Black) cut into halves: ½ cup

Eggs: 2(Lightly beaten)

Milk: 1/2 cup

Vegetable oil: 3 Tablespoonfuls

Cornflakes: 2 cup (crushed it up to 1 cup)

How to make?

      ·        Mix all ingredients well along with 2 tablespoon of oil.

      ·        Take a Glass or metal pan, grease it with oil.

      ·        Preheat oven upto 350 degree for 15 min.

      ·        Pour all ingredients in pan and cover it with cornflakes mixed with 1 Tablespoonful of oil.

      ·        Now put it in oven for 45-50 mins or until dish dry n chicken tender.

      ·        Now chicken macaroni casserole is ready, you should serve as such as a side dish or as a breakfast.

Preparation time:

Work: 10 min

Oven: 50 min

Total time: 1 hr

Tips for Quick Cooking

There are certain tips for tasty, healthy and economic cooking at home in a very short time.

You should have:

• Chopped onion (3-4 ) kept in a jar, stored in fridge
  
• Chopped garlic (4-5) kept in a jar, stored in fridge
  
• Chopped ginger (Two large) kept in a jar, stored in fridge
  
• Tomato 2-3 lb, grind them and freeze them as ice cubes (I cube=I tablespoonful). Note: Please remove tomato seeds as they can result in a kidney stone.
  
• Homemade ground Garam Masala as it has an excellent aroma. Later on, I will tell you how you can make it at home.
  
• Ground black pepper should also be made at home for good aroma
  

Fried Qeema (Ground Chicken/ Ground Beef)

Ingredients:

Ground chicken/Ground beef: 1 lb

Vegetable oil: 3 Tablespoonful

Onion: 2

Ginger paste: 1 Tablespoonful

Garlic paste: 1 Teaspoonful

Red pepper powder: 1 Tablespoonful

Haldi powder (Turmeric): ½ Teaspoonful

Salt: 2 Teaspoonful

Garam Masala: 1 Teaspoonful

Small cardamom: 3

Yogurt: 1/2 cup

Tomato paste: ½ cup (4 cubes)

Lemon Juice: 1 Tablespoonful

Green Pepper: 2 cut into small pieces for garnishing

Cilantro/Fresh coriander leaves for garnishing

How to cook:

1. Wash ground chicken or beef in the following way:

First of all dip all ground chicken or beef in water in a large pan, stir it thoroughly with spoon then remove water by passing it through large strainer then wash it again under tap water through strainer, keep it in strainer for 15 mins so that all water has drained out.

2. Fry chopped onion in vegetable oil and 3 cardamoms in it until light brown.

3. Add ground chicken/beef and fry well for 5 mins then add all ingredients like red chili powder, Haldi powder, salt, yogurt, tomato paste and lemon juice.

4. Add one cup of water if it is chicken or 2 cup of water if it is beef. Now let it cook until dry.

5. At Last, add garam masala.

6. Garnish it with green pepper and cilantro/ coriander leaves.

Note:

You can add potatoes (2 cut into small pieces) or peas 1 cup or mixed vegetable (frozen) what ever you want. Point to be noted is that you should increase salt and red chili accordingly.

It is a very delicious dish. You can serve it with nan or pitta bread.

Ingredients Required For Cooking

This blog has been written upon request of a student, immortal-illuminant.
There are two group of ingredients used in cooking: one is essential while other is optional for some dishes, but is essential for other dishes.

ESSENTIAL GROUP INCLUDES:

1. Red chili. Ground, crushed, whole (sabot)
   
2. Haldi (Turmeric). Ground
   
3. Coriander (cilantro). Seeds, ground, green (fresh).
   
4. Salt
   
5. Garam Masala. It consists of whole black pepper, clove, large cardamom, small cardamom, cinnamon, bay leaves ( tez patta), white cumin seed ( whole and powder)
   
6. Tomatoes ( fresh, paste, or crushed)
   
7. Lemon Juice large bottle.
   
8. White Vinegar large bottle.
   

OPTIONAL GROUP:

1. Whip cream
   
2. Dried plums/dried Prune (aloo bukhara) for biryani
   
3. Pathar phool (Black Stone flower/Dagad Phool/ Dried Lichen) for biryani
   
4. Butter
   
5. Methi (Fenugreek) seed, dry leaves (Kasuri methi)
   
6. Chili sauce
   
7. Soya sauce
   
8. Pasta sauce 
9. Salsa
10. Chicken cubes (knorr/Maggi ) Halal
    
11. Aginomoto( Chinese salt)
    
12. Baking powder.
    
13. Yeast sachet
    
14. Kewra essence.
    
15. Vanilla assence.
    
16. Kalonji (Black seeds)
    
17. Bread crumb
    
18. Corn starch
    
19. Basin (Gram powder)
    
20. Sour cream
    
21. Oregano powder
    
22. Thyme leaves powder
    
23. Basil leaves powder
    
24. White Pepper.
    
25. Mozzarella cheese grated.
    
26. Cheddar cheese grated.
    
27. Barbecue sauce.
    
28. Mayonnaise.
    
29. Tomato Ketchup.
    

They all are available in Indian/Pakistani grocery stores and some are available in super markets

Chicken Tikka

Ingredients:

Chicken Tikka pieces(skinless):  4

Vegetable oil:  2 Tablespoonful

Ginger paste:  1 Tablespoonful

Garlic paste:  1 Tablespoonful

Red chili powder:  2 Tablespoonful

Haldi powder(Turmeric):   1/2 Teaspoonful

Garam masala powder:  1 Teaspoonful

Salt:  2 Teaspoonful

Yogurt:  1/2 cup

Vinegar/Lemon Juice:  2 Tablespoonful

Piece of coal:  1 (for smoke)

How to cook:

 1. Wash chicken tikka pieces thoroughly and keep them in a strainer so that all water will drain away.

2. Now apply 1 inch cut over  tikka pieces  so that muscle fibers will become shorter.

3. Mix all ingredients  together and apply over pieces thoroughly, marinate them for 1- 2 hrs (Note: the more you keep them marinated, the tastier they will be.) 

4. Now you can barbecue them or

5. Keep all pieces in a pan and put burnt coal over a piece of foil in  pan and cover tightly for 10 mins.

6. Now you may bake them in a preheated  oven at 350 degree for 30-40 mins or till chicken become tender.

Preparation time:

Marination time + 50 mins

Tip for kitchen:

 To defrost the frozen chicken ,don't keep packet over the counter, keep the packet in tap water in a pan in the morning and cook after 2 hrs  so no bacteria develop in chicken.

About Cuisine Beyond Borders

Over the last year, I have seen numerous websites explaining different cooking recipes. However, these recipes are usually difficult to make for a normal person. Since I am also very interested in cooking different cuisines from various parts of the world, I thought I should start a website to help both inexperienced  and experienced cooks.

For beginner cooks like newly-wed housewives or students who live alone away from home  in the dorm or in apartments, this blog will provide easy to cook recipes of healthy and delicious old and new dishes. On the other hand, experienced cooks will enjoy the varieties in current cooking methods provided by this blog.  I will concentrate on Indian,  Pakistani, Continental and Italian cooking recipes, at this website.

Alongside different recipes, I will also provide tips for cooking, household improvement, kitchen enhancements  and Healthy nourishment of individuals and families. If you have any question  you may ask about it via comments or e-mail.

I hope Insha Allah this blog will be helpful  for everyone. 

Chicken Handi

Ingredients:

Boneless chicken ( small cubes):     1 lb

Vegetable oil:      4 Table spoonful

Tomato paste:      1 cup

Yogurt:      1/2 cup

Sour cream:      2 Table spoonful

Coconut milk:     2 Table spoonful

Red chili powder:    1 Table spoonful

Haldi (Turmeric):      1/2 Teaspoonful

Black pepper ( ground):   1/2 Teaspoonful

White cumin ( zera) powder:    1 Tablespoonful

Kasoori  Methi (Dried Fenugreek leaves):    1 Tablespoonful

Garam Masala Powder:   1/2 Teaspoonful

Onion (chopped):   1 large

Ginger paste:     1 Tablespoonful

Garlic paste:      1 Tablespoonful

Maida(flour):      1Tablespoonful

Green Pepper:       2 ( cut finely) for garnishing.

Garlic:     1 inch piece (cut finely) for garnishing.

How to cook:

1-  Fry chicken in 2 tablespoonful  of oil on high flame for 3 mins such that the chicken remains in shape.

2-  Fry onion in rest of oil separately till it becomes light brown then add ginger paste and garlic paste, fry it for few mins (approx. 2 min) then add tomato paste and fry for 3 more min .

3-  Add chicken and all other ingredients till it cook well and chicken become tender (approx. 15 min).

4-  Add garam masala at the last minute.

5-  Pour chicken handi in a dish and garnish it with green pepper and cut ginger pieces.

Approximate Cooking time:  

30 mins

Tip for  COLD:

Use  1/4 teaspoonful  of cinnamon powder in one tablespoonful  of honey  in early stage of cold twice a day.( Be aware of high blood pressure patient as cinnamon may increase the blood pressure)

About Cuisine Beyond Border

Insha Allah, this blog will help everyone to cook difficult dishes easily.