Peshawari Chapli Chiken Kabob

Peshwari chapli kebabs are delicious and surprisingly easy to make at home. They look beautiful and the smell will make your mouth water. Watch the video below and follow along as I show you how to make this hit recipe.

Spicy Chapli Kabobs

Ingredients:

  • 1 lb minced chicken (500g)
  • onions
  • 4-5 green chilies
  • 1 tablespoon garlic & ginger paste
  • 3 tablespoons unsalted butter
  • 3 eggs
  • 2 medium sized tomatoes (chopped)
  • 1 medium onion or 1/2 large onion (chopped)
  • 1/2 cup maize (corn) flour
  • 1 1/2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 3/4 teaspoon salt
  • 2 teaspoon red chili flakes
  • 1/2 teaspoon ajwain (carom)
  • 1 tablespoons amchoor or anaar dana (pomegranate seeds)
  • 1/4 teaspoon garam masala
  • Fresh coriander or parsley or cilantro (chopped)
  • Fresh mint leaves (chopped)

Directions:

  1. Place your minced chicken in a large bowl and add 1 tablespoon garlic and ginger paste, 4-5 minced green chilies, 1 1/2 teaspoon cumin powder, 2 teaspoon coriander powder, 1 3/4 teaspoon salt, 2 teaspoon red chili flakes, 1/2 teaspoon ajwain (carom), 1 tablespoon amchoor or anaar dana (pomegranate seeds), 1/4 teaspoon garam masala, 3 tablespoons unsalted butter, 1 egg, and 1/2 cup maize flour. Mix ingredients together.
  2. Cover your mixture and allow the chicken to marinate for 30 minutes.
  3. Uncover your mixture and add 2 medium sized chopped tomatoes, fresh coriander (or parsley or cilantro if you prefer), fresh mint leaves, 2 scrambled eggs, chopped onion (squeezed to remove all moisture). Mix together. You may need to use your hands in order to incorporate all of the ingredients properly.
  4. Take a handful of the mixture and form a flat kabob shape. You can press chopped jalapenos, tomatoes, or bell peppers into your kabob for additional flavor and beauty.
  5. Start heating some oil in a saucepan. Once it is hot, add your kabobs to the pan with the side containing your pressed vegetables down.
  6. Once the edges start turning brown, carefully flip your kabobs. You may need to flip and press the kabobs one or two more times.
  7. When your kabobs are done, place on a lined plate to absorb some of the excess oil.
  8. Serve your beautiful and colorful kabobs to your happy family!

Cream Cheese Truffles

Today I am sharing one of my favorite recipes – extra delicious cream cheese truffles. They are surprisingly easy to make, and only require a few ingredients. Do not be afraid to experiment with this recipe. It is very versatile and delicious!

Cream Cheese Truffles

Ingredients:

  • 4 oz white chocolate (100g)
  • 8 oz milk chocolate (200g)
  • 4 oz cream cheese (100g)
  • 1 oz chopped pistachios or your favorite nut (30g)
  • 1/2 teaspoon lemon juice

Directions:

  1. Finely chop 4 oz (100g) of white chocolate.
  2. Fill a bowl with very hot water. Place your white chocolate in a separate bowl. Place your bowl containing white chocolate in the bowl with hot water (50°C or 122°F). See below – my white chocolate is in the glass bowl.
  3. Stir the chocolate until it melts and is smooth.
  4. In a separate bowl, press and stir 4 oz (100g) of cream cheese until it is smooth.
  5. Add white chocolate to the cream cheese. Mix them together well. It should be a fluffy consistency.
  6. Add 1 oz (30g) of chopped pistachios or your favorite nuts and 1/2 teaspoon of lemon juice (my secret ingredient!). Mix well until it is silky smooth.
  7. Place parchment paper over a cookie sheet. Use an ice cream school to place dollops of your mixture onto the parchment paper. This recipe should make 15 truffle balls.
  8. Put in the freezer for 15 minutes.
  9. Once your mixture is frozen, use your hands to roll into truffle balls.
  10. Place in them in the refrigerator for 10 minutes.
  11. In a separate bowl, place 8 oz (200g) of milk chocolate, chopped or chips.
  12. Place the chocolate bowl in a separate bowl of hot water and mix until the chocolate has melted, exactly like we did with the white chocolate.
  13. Take your truffles and dip into the milk chocolate, and place onto parchment paper. You can also dip your balls into white chocolate (or white chocolate with food coloring added).
  14. Next, place the truffles in the fridge for 5 more minutes.
  15. Take your leftover melted chocolate and put it into a piping bag (or a ziplock bag with the corner snipped off). Pipe designs onto your truffles. Garnish with nuts and enjoy!
Peanut Butter and Cookies & Cream Rice Krispies Treats

Rice Krispies Treats Two Ways (Peanut Butter and Cookies & Cream)

This is an amazing recipe that everyone in your home will love. These treats are not just for kids! Today I’m making rice krisipies treats with peanut butter and cookies & cream flavor.

Rice Krisipies Treats Two Ways – Peanut Butter and Cookies & Cream

Ingredients:

Peanut Butter Rice Krispies Treats:

  • 2 1/2 cups Rice Krispies
  • 1 cup semi-sweet chocolate chips or chocolate of your choice
  • 2 tablespoons unsalted butter
  • 1/3 cup creamy peanut butter
  • 5 oz marshmallows

Cookies & Cream Rice Krispies Treats:

  • 2 1/2 cups Rice Krispies
  • 9 crushed oreos
  • 1/2 cup white chocolate chips
  • 2 tablespoons unsalted butter
  • 5 oz marshmallows

Directions:

Peanut Butter Rice Krispies Treats:

  1. In a large pot, add unsalted butter and melt over low heat.
  2. Add marshmallows and mix until they melt. Keep the heat low or the marshmallows will burn and stick to your pot.
  3. Once the marshmallows are creamy, turn the stove off and add peanut butter. Mix the peanut butter until fully incorporated.
  4. Add Rice Krispies to your pot and fold into mixture. Your arm might get tired, but keep folding!
  5. Line a pan parchment paper and grease. Pour in your Rice Krispies mixture.
  6. Place parchment paper on top and press your mixture to make sure it is evenly distributed and reaches the edges of your pan.
  7. Melt your chocolate chips and pour on top of your pan. Spread the chocolate to cover your Rice Krispies.
  8. Let your treats rest for 10 minutes and serve.

Cookies & Cream Rice Krispies Treats:

  1. In a large pot, add unsalted butter and melt over low heat.
  2. Add marshmallows and mix until they melt. Keep the heat low or the marshmallows will burn and stick to your pot.
  3. Once the marshmallows are creamy, turn the stove off and add Rice Krispies. Fold the Rice Krispies into your mixture. Your arm might get tired, but keep folding!
  4. Add 3/4 of your crushed oreos and fold into your mixture.
  5. Line a pan parchment paper and grease. Pour in your Rice Krispies mixture.
  6. Place parchment paper on top and press your mixture to make sure it is evenly distributed and reaches the edges of your pan.
  7. Melt your white chocolate chips and pour on top of your pan. Spread the white chocolate to cover your Rice Krispies. Sprinkle the remaining crushed oreos on top.
  8. Let your treats rest for 10 minutes and serve.
Potato Wedges

Crispy Potato Wedges

Potato wedges are really easy to make at home. You can pan fry them or bake. They are a great snack for kids or appetizer/side dish. Enjoy with your friend and family.

Ingredients:

  • 4 large potatoes
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • Coriander
  • Black pepper
  • Salt
  • Kashmiri red chili powder

Directions:

  1. Peel potatoes and cut into wedges.
  2. Add olive oil to a frying pan. Add some chopped garlic. Fry on medium heat for 2-3 minutes, stirring occasionally.
  3. Add some fresh cracked black pepper and salt to taste. Sprinkle some Kashmiri red chili powder.
  4. Transfer to a baking pan lined with aluminum foil. Spread evenly so that the potatoes do not overlap.
  5. Broil on medium for up to 5 minutes, until the potatoes are golden brown.
  6. Garnish with fresh coriander and enjoy!

Potato Salad

Try this amazing potato salad recipe. I am sure you have never made this before. This recipe is full of flavor and perfect for your next party.

Ingredients:

  • 3 lbs potatoes
  • 1/2 cup white onion, chopped
  • 4 eggs
  • 1 can creamy sweet corn
  • 2 tablespoons heavy cream
  • 4 oz relish or chopped pickles
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup mayonnaise
  • Mustard
  • Cajun seasoning
  • Black pepper

Directions:

  • Peel and chop potatoes into cubes.
  • In a big pot, boil potatoes until they are cooked but not too soft. Make sure your water the water is at least 2 inches above the potatoes. To help it boil, add salt to the water.
  • In a small pot, boil eggs. (We are making hard boiled eggs) When the eggs are ready, put the eggs in a bowl of ice water. This will make the eggs easier to peel and prevent them from turning green.
  • Peel eggs and use a fork to mash the eggs. Keep the egg whites a little chunky so that you can still see the egg in the potato salad.
  • Empty the can of sweet corn into a small pot. Add black pepper (to taste), and cook over medium heat. Stir occasionally. Add heavy cream and cook until it is well incorporated. Cover and cook on low heat until the liquid dissolves. Take the corn off the heat and allow it to cool completely.
  • In a big bowl, add a cup of white chopped onions, 3 oz of relish/chopped pickles, and sweet corn. Mix.
  • Add eggs to the bowl and mix well.
  • Add salt, sugar, mustard, mayonnaise to the bowl and mix well. Taste mixture to test salt level.
  • Add boiled potatoes and fold into the liquid mixture. Be careful to not break up or mash potatoes.
  • Add Cajun seasoning (to taste) and stir. Taste the mixture again to make sure you are happy with the spice level.
  • When serving, top with additional Cajun seasoning and relish/chopped pickles.
Blueberry and Chocolate Chip Muffins

Blueberry & Chocolate Chip Muffins

I am sharing my first breakfast recipe- blueberry and chocolate chip muffins. This recipe is a big hit with kids. I hope you like them.

Ingredients:

  • 2 1/2 cups of all purpose flour
  • 1 cup whole milk
  • 1/4 cup yogurt
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/4 cup oil
  • 2 teaspoons baking powder
  • 3/4 cup sugar
  • 1 teaspoon salt
  • Chocolate chips or blueberries (fresh or frozen)

Directions:

  1. Preheat oven to 400°F/205°C.
  2. Prepare dry ingredients: In a large bowl, mix the flour, sugar, baking powder, and salt.
  3. Prepare wet ingredients: In a separate bowl, whisk together the melted butter, oil, vanilla extract, yogurt, milk, and eggs. Be careful not to splash.
  4. Add wet ingredients to the dry ingredients and mix together. Use a spatula to gently fold the ingredients together.
  5. Add chocolate chips or blueberries and fold them into the batter.
  6. Line a muffin tray with muffin or cupcake wrappers. If you don’t have these available, you can use cooking spray or butter to grease the muffin tray.
  7. Use an ice cream scoop or ladle to fill each wrapper half way. Do not use too much batter or it will overflow when baking. This recipe should yield twelve large muffins.
  8. If you have extra blueberries or chocolate chips, sprinkle them on top.
  9. Place a small pan with water on a lower rack of your oven.
  10. Place muffins in the center rack of your oven. Reduce heat to 350°F/177°C and bake for 20-25 minutes.
  11. Remove from oven, allow muffins to cool, and enjoy!

Khoya / Mawa

This amazing homemade Khoya recipe is simple delicious and east to make. It can be used as a base for desserts like barfi, kheer, etc.

Ingredients

  • 5 cups whole milk
  • 2 tablespoons of butter or ghee

Directions

  1. Pour milk into a pan and add butter or ghee. Boil over high flame, stirring continuously.
  2. Once it starts boiling, lower the heat to medium and continue stirring. Scrape any milk sticking to the sides or bottom. Continue to stir for 30-45 minutes. Do not leave the pan unattended or it will stick and burn.
  3. Once your milk has boiled down to a dough-like consistency and has changed color, remove from heat and enjoy.

Veggie Burger

Veggie Burger

This veggie burger recipe is a delicious alternative to a traditional burger. It is potato based and very easy to make.

Ingredients:

  • 4-5 medium sized potatoes, boiled and mashed
  • 1 1/2 tablespoon corn flour/corn starch
  • 1 1/2 tablespoons bread crumbs for patties, plus extra breadcrumbs for coating
  • 1/2 cup of mixed veggies of your choice, cooked and finely chopped
  • 1 1/2 tablespoons all purpose flour
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon chaat masala (to taste)
  • Salt (to taste)
  • Mayonnaise
  • Lettuce
  • Tomato slices
  • Cucumber slices

Directions:

  1. Add potatoes, mixed veggies, black pepper, chaat masala, garam masala, salt, and bread crumbs to a large bowl and combine. Taste your mixture and adjust the spice levels according to your taste.
  2. Using your hands, take a handful of of your mixture and form a burger patty. Using this recipe, I made for burger patties.
  3. In a small bowl, dissolve corn flour and flour into water into the consistency of a think paste.
  4. Take each patty and coat in bread crumbs. Then coat each patty in the flour mixture and then coat again in the breadcrumbs.
  5. In a frying pan, add a small layer of oil and turn on medium heat.
  6. Once the oil is ready, add patties to the frying pan. Do not overfill the pan. Fry on each side until it is golden brown.
  7. Toast a burger and coat each side with mayonnaise. Add lettuce, tomato, cucumber veggie patty, and your favorite sandwich sauce.
  8. Place bun on top, gently press the sandwich together, and enjoy!