Sizzling Grilled Chicken with Garlic Pepper Sauce Recipe by Food Fusion
Mouth watering Sizzling Grilled Chicken with Garlic pepper sauce by your favourite food Channel Food Fusion #happycookingtoyou #FoodFusion #digitalammi
Written Recipe:
Serves 2-3
Recipe in English:
Ingredients:
Prepare Grilled Chicken:
-Chicken fillets 3
-Soy sauce 1 & ½ tbs
-Sirka (Vinegar) 1 tbs
-Namak (Salt) ¼ tsp or to taste
-Lehsan powder (Garlic powder) 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Cooking oil 1-2 tbs
Prepare Garlic & Pepper Sauce:
-Cooking oil 1 tbs
-Lehsan (Garlic) chopped 3 tbs
-Pyaz (Onion) chopped ¼ Cup
-Maida (All-purpose flour) 1 & ½ tbs
-Water 2 & ½ Cups or as required
-Hari mirch (Green chilli) paste 2 tbs
-Namak (Salt) ½ tsp or to taste
-Brown sugar powdered 1 & ½ tbs
-Kali mirch (Black peppercorns) freshy crushed 1 tbs
-Soy sauce 1 tbs
-Dark soy sauce 1 tbs
Prepare Garlic Fried Rice:
-Cooking oil 1-2 tbs
-Lehsan (Garlic) chopped ½ tbs
-Thai red chillies sliced 2-3
-Chawal (Rice) 2 Cups boiled with salt
-Kali mirch (Black pepper) crushed ½ tsp
-Chicken powder 1 tsp
-Fresh parsley chopped 1-2 tbs
-Makhan (Butter) 1 tbs
Directions:
Prepare Grilled Chicken:
-Make cuts on chicken fillets & set aside.
-In a bowl,add soy sauce,vinegar,salt,garlic powder,black pepper powder & mix well.
-Add chicken fillets,mix well,cover & marinate for 30 minutes.
-On a cast iron pan,add cooking oil,marinated chicken fillets with marination & grill on medium flame until done (5-6 minutes each side) & set aside.
Prepare Garlic & Pepper Sauce:
-In the same cast iron pan,add cooking oil,garlic & mix well.
-Add onion & sauté until translucent.
-Add all-purpose flour & cook for a minute.
-Add water & mix well.
-Add green chilli paste,salt,brown sugar,black pepper crushed,soy sauce,dark soy sauce,mix well & cook on low flame for 1-2 minutes & set aside.
Prepare Garlic Fried Rice:
-In a wok,add cooking oil,garlic thai red chillies & fry until light golden.
-Add rice & mix well.
-Add black pepper crushed,chicken powder,fresh parsley & mix well.
-Heat sizzler pan,add butter & let it melt.
-Add garlic fried rice,stir fried vegetables,creamy mashed potato,chicken fillets,garlic & pepper sauce & serve!
Recipe in Urdu:
Directions:
Prepare Grilled Chicken:
-Chicken fillets per cuts laga lein & side per rakh dein.
-Bowl mein soy sauce,sirka,namak,lehsan powder aur kali mirch powder dal ker ache tarhan mix ker lein.
-Chicken fillets dal ker ache tarhan mix karein aur dhak ker 30 minutes kliya marinate ker lein.
-Cast iron pan mein cooking oil aur marinated chicken fillets ko marination ka saath dal dein & darmiyani ancch per pak janay tak grill ker lein (5-6 minutes each side) & side per rakh dein.
Prepare Garlic & Pepper Sauce:
-Mortal & pestle mein sabut kali mirch dal ker coarsely crush ker lein & side per rakh dein.
-Us he cast iron pan mein cooking oil aur lehsan dal ker ache tarhan mix karein.
-Pyaz dal dein aur translucent ho janay tak sauté ker lein.
-Maida dal ker ek minute kliya ache tarhan mix karein.
-Pani dal ker ache tarhan mix karein.
-Hari mirch paste,namak,brown sugar,kali mirch crushed,soy sauce aur dark soy sauce dal ker ache tarhan mix karein aur halki ancch per 1-2 minutes kliya paka lein & side per rakh dein.
Prepare Garlic Fried Rice:
-Karhai mein cooking oil,lehsan aur thai red chillies dal ker light golden ho janay tak fry ker lein.
-Chawal dal ker ache tarhan mix karein.
-Kali mirch crushed,chicken powder aur fresh parsley dal ker ache tarhan mix ker lein.
-Sizzler pan ko garam karein aur makan dal ker melt ker lein.
-Garlic fried rice,stir fried vegetables,creamy mashed potato,chicken fillets,garlic & pepper sauce dal ker serve karein!
Mediterranean Style Vegetable Pasta | Zoodles | Vegan | Korenn Rachelle
This is a great recipe that I love to make. I pair it with my Focaccia bread and some sparkling cider ;) Delicious. Feel free tp tag me in your food pics on instagram so I can see the awesome food coming out of your vegan kitchen :) As always thanks for watching and I will see you next week with more vegan food from my kitchen.
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3 HEALTHY PASTA Recipes that Are Actually Delicious!
Today we're making 3 Simple Veggie Pastas that are actually quite tasty! Recipes Below! Watch my 3 NEW Healthy Pastas:
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Lemon Cream pasta with arugula and cherry tomatoes:
1 tbsp butter
2 cloves garlic, minced
Zest from a small lemon,
Juice from a small lemon
1 cup cream
½ cup parmesan cheese
10 oz spaghetti pasta
Handful arugula
1 cup cherry tomatoes, cut in hlaf
In a large pot, boil some water and add 1 tbsp salt. When hot, cook spaghetti until just al dente (the lowest time on the package). Drain and reserve ½ cup pasta water.
In a large pan on medium high heat, melt some butter and cook the garlic. Add the lemon zest and stir fry for another 30 seconds until fragrant. Then add the cream, lemon juice, and parmesan cheese. Add the hot cooked spaghetti and stir until it’s mixed. Add pasta water as needed to keep it loose.
Take off heat and stir in fresh arugula and cherry tomatoes. Garnish with black pepper, parmesan cheese, and any extra lemon zest. Enjoy!
Roasted Red Bell Pepper Pasta Recipe:
2 red bell peppers, cut into chunks
½ an onion, cut into chunks
2 garlic cloves
1 cup marinara sauce
½ cup broth, veggie or chicken
Red pepper flakes
10 oz rigatoni pasta
2 tbsp cream cheese
Basil and parmesan
In a large bowl, add the bell peppers, onions, and garlic and drizzle with some olive oil, salt, and pepper. Toss to mix.
On a large pan, heat on high and add the veggies. Cook it on each side until it’s lightly charred, about 5 minutes, undisturbed. Flip it over and continue cooking for another few minutes until the veggies start to soften. Let it cook slightly.
Add everything to a blender, along with 1 cup marinara sauce, ½ cup of your preferred broth, and a dash of red pepper flakes. Blend until smooth.
In the meantime, cook the rigatoni in boiling water with salt until al dente. Drain and reserve the pasta water.
To cook and mix everything together, add the sauce to a pan and let it warm through. Add cream cheese (optional) and let it melt. Next, add the hot pasta and mix until all the pasta is coated. Serve with basil and parmesan cheese. Enjoy!
Veggie Pesto Pasta Recipe:
1 cup kale
2 cups packed basil
½ cup paremsan cheese
2 cloves garlic, ¼ cup walnuts,
½ teaspoon salt
Zest and juice of lemon
½ cup olive oil
In a blender, combine kale, basil, walnuts, garlic, lemon juice, lemon zest, parmesan cheese, salt, and olive oil. Mix until smooth but slightly grainy. Set aside. This will last up to 1 week in the fridge.
To cook, add to a pan and if you’d like it creamy, add ½ cup cream sauce and let it mix. Toss in cooked pasta and pasta water if needed. Enjoy hot!
00:00 Intro
00:18 Pasta al Limone
02:22 Roasted Bell Pepper Pasta
05:43 Creamy Veggie Pesto
© 2022 Honeysuckle®
All Rights Reserved.
Roasted Vegetable Pasta that's so simple to make its ready in under 30 Mins!
OUT NOW!
This is such an easy easy way to make a flavour-packed roasted vegetable pasta sauce in the oven! The vegetables are roasted first (in my special garlic/herb/spice mix) then we add in our simple sauce ingredients and let them bubble together in the oven. We finish it off with a lovely dollop of creme fraiche, then toss it together with cooked pasta.
Free printable recipe is available on our site:
Ingredients:
20 cherry tomatoes sliced in half
1 red bell pepper chopped into chunky pieces
1 yellow bell pepper chopped into chunky pieces
12 button mushrooms sliced in half (I like chestnut mushrooms)
1 medium courgette (zucchini) chopped into chunky pieces
1 large red onion peeled and sliced into 8 wedges
2 cloves garlic peeled and minced
2 tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp paprika
2 tbsp tomato puree (paste in the USA)
240 ml (1 cup) hot vegetable stock
1 tsp vegetarian Worcester sauce (or regular Worcestershire sauce for non-vegetarian)
1 tbsp cornflour (cornstarch in USA) mixed with 3 tbsp cold water, to form a slurry
2 tbsp crème fraiche
Pasta
300 g (10.5 oz) fresh tagliatelle or swap with your favourite fresh pasta
To Serve:
20 baby basil leaves
4 tbsp shaved vegetarian Italian-style hard cheese (or parmesan for non- vegetarian)
Large pinch black pepper
Instructions:
1. Preheat the oven to 180C/375F (fan)
2. Place the tomatoes in a roasting tin along with the red and yellow bell peppers, mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano and paprika.
3. Toss every together to evenly distribute the oil and seasoning.
4. Place in the oven to cook for 25 minutes, until the vegetables are tender and just starting to char a little at the edges.
5. Stir in the tomato puree, vegetable stock and Worcester sauce. Place back in the oven for 10 minutes.
6. Meanwhile bring a large pan of salted water to the boil and cook the tagliatelle, as per the pack instructions (usually cook for 3-4 minutes). Then drain, reserving a cup of the pasta cooking water.
7. Remove the vegetable mixture from the oven and stir in the cornflour slurry. This should thicken the sauce slightly.
8. Add in the cooked tagliatelle, crème fraiche and a good splash (about ¼ cup) of the reserved pasta cooking water. Toss together to mix. Add in more pasta water if you want to loosen up the sauce further.
9. Divide between four bowls and top with basils leaves, grated cheese and a sprinkling of black pepper.
Notes
Can I make it ahead?
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days.
Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating.
Can I freeze it?
No, I don't recommend freezing this dish. It makes the vegetables kind of mushy upon defrosting.
Ingredient swaps
Swap out some of the vegetables for your favourite vegetables - asparagus, green beans, small cubes of butternut squash or sweet potato all work well (add them in at the same time as the rest of the vegetables).
Add frozen peas or tinned/frozen sweetcorn (add these in with the stock).
Stir in wilting leaves such as baby spinach or watercress at the end.
Swap out the tagliatelle for your favourite pasta - use fresh or dried and cook as per the pack instructions before adding in.
#CookingShow #Recipe #meatfree
The Best Pasta Primavera with Roasted Vegetables
This pasta primavera comes with roasted vegetables and a simple and light sauce!
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
OVEN TEMP: 450 F
INGREDIENTS:
????2 zucchini, halved length-wise and sliced (half moons)
????2 yellow squash, halved length-wise and sliced (half moons)
????2-3 carrots, peeled and cut into short sticks
????1 red bell pepper, cored and sliced into thin sticks
????1 yellow or orange bell pepper, cored and sliced into thin sticks
????1 red onion, halved and sliced (half moons)
????3 large garlic cloves, minced
????1 tbsp dried oregano
????1 ½ tsp fresh thyme
????Kosher salt
????Black pepper
????Extra virgin olive oil (here, I use Private Reserve EEVO)
????12 ounces short pasta of your choice
????8 oz grape tomatoes, halved
????Zest of 1 large lemon
????½ cup parmesan cheese, more to your liking
It's so delicious that I make it almost every day! Roasted Vegetables Recipe Happycall Double Pan
In this video, I want to share how to make roasted vegetables using Happycall Titanium Double Pan Jumbo Grill
You can also cook it using an oven (400°F 35 - 45 minutes) or air fryer (400°F 15 - 20 minutes).
If you are interested in the pan I used, you can find it in online stores like Amazon. Here are the links :
Happycall Titanium Double Pan
Happycall Titanium Double Pan
Happycall Compact Double Pan
HAPPYCALL SYNCHRO IH Double Pan
INGREDIENTS :
• 1 broccoli, small size (50 grams)
• 2 carrots, medium size (200 grams)
• 1 onion, small size (85 grams)
• 250 grams potatoes
• 3 tablespoons olive oil
• 2 teaspoons cornstarch
• 1½ teaspoons mixed herbs (rosemary, oregano, thyme)
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• ½ teaspoon salt