"food fusion"
দ্বারা ফিল্টার করুন
Food FusionElevate your dishes with homemade chilli oil! Learn to make Chinese Chilli Oil and Salsa Macha with Asad Memon. Get the full recipe here: https://bit.ly/4shmPks. Perfect for adding a spicy kick to your meals! 🌶️ Discover the secrets to these flavorful oils that are easy to prepare and store. Whether you're cooking fried rice, pasta, or dumplings, these oils will enhance your culinary creations. Don't forget to check out our website for more delicious recipes: https://www.foodfusion.com. Happy cooking! 👩🍳👨🍳
00:00 Chilli Oil 2 Ways
00:25 Prepare Chinese Chilli Oil
04:25 Prepare Salsa Macha Chilli Oil
09:00 Aray Wahh! Homemade Chilli Oil - 2 ways
Craving restaurant-style chicken corn soup? 🍲 Asad Memon reveals his secret recipe for a delicious bowl of comfort. Learn to make homemade chicken stock and enjoy this classic dish at home! For the written recipe and more, visit: https://www.foodfusion.com. Discover tips for perfecting your soup and impressing your guests. Don't forget to check out our app for more recipes: https://www.foodfusion.com/app. #ChickenCornSoup #AsadMemon #FoodFusion
In this video, Asad Memon shares his expert techniques for creating a rich and flavorful chicken corn soup that rivals your favorite restaurant. With easy-to-follow steps, you'll learn how to make homemade chicken stock from scratch, ensuring your soup is packed with authentic taste.
From preparing the ingredients to the final plating, every step is covered. This comforting soup is perfect for any occasion, whether it's a family dinner or a cozy night in. Plus, Asad's tips on making the best green chili pickle will elevate your dish even further!
Join us as we dive into the world of delicious soups and discover how to bring restaurant-quality meals to your kitchen. Don't forget to subscribe for more amazing recipes!
00:00 Restaurant Style Chicken Corn Soup
00:46 Chopped Corn
01:50 How to shred Chicken quickly?
02:08 Prepare Instant Chilli Pickle
03:31 Prepare Corn Soup
05:36 Plating/Serving
06:28 Prepare Chicken Stock
09:35 Aray Wahh!
Discover the ultimate new york baked cheesecake recipe! 🍰 Creamy, rich, and irresistibly delicious, this cheesecake features a buttery biscuit base and a velvety texture. Perfect for dessert lovers! For the written recipe, visit: https://bit.ly/4BlAISG. Follow us on social media for more delicious recipes! #NewYorkCheesecake #BakedCheesecake
This cheesecake is made with Olper’s Cream for a rich finish, making it the ideal dessert for any occasion. Impress your friends and family with this classic treat that’s easy to make at home.
Join us as we guide you through each step, ensuring your cheesecake turns out perfectly every time. Don’t forget to check out our other channels for healthy recipes and kids' special treats!
00:00 New York Baked Cheesecake
00:12 Prepare Biscuit Layer
01:03 Prepare Cheesecake Mixture
01:55 Baking
02:50 Aray Wahh!
Serves: 8
Ingredients:
- Digestive biscuits 180g
- Butter 60g
- Himalayan pink salt ¼ tsp
- Cream cheese 750g
- Caster sugar 250g
- Cornflour 2½ tbs
- Olper’s cream 1 Cup
- Hung curd ½ Cup
- Lemon juice 1 tbs
- Vanilla essence 1 tsp
- Eggs 4
- Hot water as required
Love chowmein but want a low-carb option? Asad Memon gives this favorite a protein-packed twist by replacing regular noodles with chicken noodles! This High Protein Chicken Noodles Chowmein is full of flavor and a great option when you’re craving chowmein with a healthier twist.
#FoodFusion #HappyCookingToYou #HighProteinRecipes #LowCarbRecipes #ChickenChowmein #ChickenNoodles #AsadMemon #HealthyRecipes
Written Recipe: https://bit.ly/4igaXuF
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
Twitter: https://twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
00:00 High Protein Chicken Noodles Chowmein
00:33 Prepare Chicken Noodles
03:19 Prepare Chowmein Sauce
04:43 Cut Vegetables
07:51 Aray Wahh!
High Protein Chicken Chowmein
Serves: 2-3
Recipe in English
Ingredients:
Prepare High Protein Noodles:
-Boneless chicken fillet 400g
-Anday ki safedi (Egg white) 1 or as required
-Iodized Himalayan pink salt ½ tsp or to taste
-Soy sauce 1 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Lehsan powder (Garlic powder) 1 & ½ tsp
-Chicken powder ½ tsp
-Cornflour 1 & ½ tbs
-Hot Water as required
-Cooking oil 1-2 tbs
Prepare Chowmein:
-Kali mirch (Black pepper) crushed 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Bareek cheeni (Caster sugar) 1 tsp
-Chilli sauce 4 tbs
-Oyster sauce 1 tbs
-Soy sauce 2 tbs
-Til ka tel (Sesame oil) 1 tbs
-Chilli garlic sauce 2 tbs
-Shimla mirch (Bell pepper) 1
-Band gobhi (Cabbage) half
-Gajar (Carrots) 1 medium
-Hara pyaz (Spring onion) 2
-Lehsan (Garlic) 5-6 cloves
-Cooking oil 1-2 tbs
-Cooking oil 1-2 tbs
Direction:
Prepare High Protein Noodles:
-Take boneless chicken fillet, remove all fats, & membranes, cut it into small pieces.
-In a chopper, add chicken, egg white, pink salt, soy sauce, white pepper powder, garlic powder, chicken powder, cornflour; chop well until a smooth paste forms. (Add more egg white gradually until a smooth paste forms).
-Transfer chicken mixture to a piping bag.
-Bring water to a simmer, pipe out the prepared chicken mixture in noodle form, simmer on a low flame for 2 minutes, then immediately strain it. Drizzle oil on the noodles to avoid sticking.
Prepare Chowmein from Chicken:
-In a bowl, add crushed black pepper, pink salt, sugar, chilli sauce, oyster sauce, soy sauce, sesame oil, chilli garlic sauce, and whisk well. The chowmein sauce mixture is ready; set aside.
-Cut capsicum, cabbage, carrots, spring onion & garlic, then set aside.
-In a wok, add cooking oil & heat it
-Add veggies (reserve spring onion & garlic), sauté on high flame for 1-2 minutes & take out & set aside.
-In the same wok, add cooking oil & heat it.
-Add garlic slices, sauté for a minute or until fragrant; add spring onion (white part), mix well & sauté for a minute.
-Add prepared chicken noodles, toss on high flame for 1-2 minutes.
-Add chow mein sauces mixture & continue tossing on high flame for 2-3 minutes.
-Add sautéed veggies; mix well on high flame for 2 minutes.
-Add Spring onion (green part) & serve!
Recipe tested by: Ayesha Jangda
On-camera talent: Asad Memon
Give your regular paratha a delicious upgrade! This Malai Boti Stuffed Paratha is packed with creamy, flavorful chicken and wrapped in a perfectly golden paratha. Made with #Dalda, our trusted recipe partner, for a delicious homemade treat that’s perfect for breakfast, lunch, or tea time!
#FoodFusion #HappyCookingToYou #MalaiBotiStuffedParatha #StuffedParatha #MalaiBoti #ParathaRecipe #ChickenRecipes #DesiFood
Written Recipe: https://bit.ly/4i5nu3E
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
Twitter: https://twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
00:00 Malai Boti Stuffed Paratha
00:16 Prepare Malai Boti
01:32 Prepare Paratha
03:25 Aray Wahh!
Malai Boti Stuffed Paratha
Recipe in English
Ingredients:
Prepare Malai Boti:
-Boneless chicken cubes 500g
-Dahi (Yogurt) whisked 3 tbs
-Hari mirch paste (Green chilli paste) 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Lemon juice 1 & ½ tbs
-Cream ½ Cup
-Garam masala powder ½ tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Sabut dhania (Coriander seeds) roasted & crushed 1 & ½ tsp
-Cornflour 2 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Dalda cooking oil 2 & ½ tbs
-Pyaz (Onion) chopped 1 medium
-Hari mirch (Green chillies) chopped 1 tbs
-Hara dhania (Fresh coriander) chopped handful
-Dry flour as required
-Mozzarella & Cheddar cheese grated 2 tbs
-Dalda VTF Banaspati 1 tbs
-Dalda VTF Banaspati as required
Direction:
Prepare Malai Boti:
-In a bowl, add boneless chicken, yogurt, green chili paste, ginger garlic paste, lemon juice, cream, garam masala powder, black pepper crushed, cumin seeds, pink salt, coriander seeds, cornflour, white pepper powder, mix well.
-Cover & marinate for 30 minutes.
-In a pan, add cooking oil and heat it.
-Add marinated chicken; cook on medium flame for 5-6 minutes until oil separates & all moisture evaporates.
-Add fresh coriander to it.
-Chop chicken pieces with the help of a cooking spoon.
-Add onion, green chillies, remaining fresh coriander, mix well, turn off the flame & let it cool completely.
Prepare Paratha:
-Take 125g of dough, make a ball, dust dry flour & roll out with the help of a rolling pin.
-Apply banaspati, then fold left & right side of rolled dough, add 3-4 tbs of prepared malai boti stuffing, mix grated cheese, and apply slurry beside the filling.
-Fold the paratha by bringing the edges toward the center and pressing gently to seal it properly. (Makes 5-6)
-Heat griddle, place prepared stuffed paratha in the middle of the griddle.
-Add banaspati, flip it, fry on medium flame until golden & crispy from both sides.
-Serve with raita & hari chutney!
Tandoori chicken with a fiery Schezwan twist! Marinated in a creamy, spicy masala, cooked until juicy, then finished on charcoal with melted butter for that irresistible smoky flavour.
Aur upar se homemade Schezwan sauce? Bas, maza hi aa gaya!
Try this Aatishi Tandoori Chicken at home and bring restaurant-style flavour to your table, the Food Fusion way! #FoodFusion #HappyCookingToyou #arraywah
Aatishi Tandoori Chicken
Serves: 5-6
Recipe in English
Ingredients:
Prepare Schezwan Sauce:
-Kashmiri lal mirch (Kashmir red chillies) soaked & deseeded 5-6
-Sabut lal mirch (Red button chillies) 5-6
-Water ¾ Cup
-Cooking oil 3-4 tbs
-Adrak (Ginger) chopped 1 tbs
-Lehsan (Garlic) chopped 1 & ½ tbs
-Iodized Himalayan pink salt ¼ tsp
-Sugar ½ tbs
-Kali mirch powder (Black pepper powder) ¼ tsp
-Tomato ketchup 2 tbs
-Sirka (Vinegar) ½ tbs
-Soy sauce ½ tbs
Prepare Tandoori Chicken:
-Dahi (Yogurt) ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Chilli sauce 2 tbs
-Lemon juice 1 & ½ tbs
-Cream 2 tbs
-Iodized Himalayan pink salt 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tbs
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Garam masala powder 1 tsp
-Zarday ka rang (Orange food color) ¼ tsp
-Cumin powder (Zeera powder) ½ tbs
-Chicken mix boti 750g
-Cooking oil 2 tbs
-Makhan (Butter) melted ¼ Cup
-Cream ¼ Cup or as required
-Hara dhania (Fresh coriander) chopped as required
-Koyla (Coal) as required
Direction:
Prepare Schezwan Sauce:
-In a blending jar, add Kashmiri red chillies, red button chillies, water; blend well.
-In a saucepan, add cooking oil and heat it.
-Add ginger, garlic, mix well, and fry until fragrant.
-Add blended chillies, mix well & cook on medium flame for 1 minute.
-Add pink salt, sugar, black pepper powder, tomato ketchup, vinegar, soy sauce; mix well.
-Add water, mix well, cover & cook on low flame for 6-7 minutes or until it thickens.
-Remove the cover, cook on high flame for 2-3 minutes or until oil separates.
-Schezwan sauce is ready! Set aside, let it cool completely.
-Can be stored in an airtight container for 2 weeks in refrigerator.
Prepare Tandoori Chicken:
-In a bowl, add yogurt, ginger garlic paste, chilli sauce, lemon juice, cream, prepared Schezwan sauce, pink salt, coriander powder, turmeric powder, red chilli powder, black pepper powder, garam masala powder, orange food colour, zeera powder, & whisk well.
-Add chicken mix boti, mix well. Cover & marinate for 30 minutes.
-In a wok, add cooking oil and heat it.
-Add marinated chicken pieces with marinade; cook on high flame for 5-6 minutes.
-Now flip the chicken pieces, cover & cook on low flame for 10-12 minutes.
-Remove cover, stir slightly & take out.
-Grill cooked chicken on charcoal, add melted butter, garnish with cream & fresh coriander!
Juicy minced meat, bold spices and that irresistible karahi-style flavour come together in this delicious Balochi Qeema Karahi! Simple, hearty and perfect for when you're craving something truly desi. Pair it with hot naan or fresh chapati and enjoy every last bite! ❤️
Save this recipe and try it at home! #FoodFusion #BalochiQeemaKarahi #QeemaKarahi #KeemaRecipe #PakistaniFood #DesiFood #QeemaRecipe #Dalda #DaldaCoolingOil
Balochi Keema Karahi
Serves:5-6
Recipe in English:
Ingredients:
-Sabut lal mirch (Red button chilli) 3-4
-Sabut dhania (Coriander seeds) 1 tbs
-Sabut kali mirch (Black peppercorn) 1 & ½ tsp
-Hari elaichi (Green cardamom) 4-5
-Javitri (Mace) 1 blade
-Darchini (Cinnamon stick) 1-2 inch piece
-Kali elaichi (Black cardamom) 1
-Laung (Cloves) 2-3
-Badyan ka phool (Star anise) 1
-Zeera (Cumin seeds) ½ tbs
-Kasuri methi (Fenugreek leaves) Dried 1 tsp
-Cooking oil ¼ Cup
-Hari mirch (Green chillies) slitted 8-9
-Iodized himalayan pink salt ¼ tsp
-Lemon juice 1 & ½ tbs
-Pyaz (Onion) chopped 2 medium
-Beef keema (Beef Mince) 750g
-Adrak lehsan paste (Ginger Garlic paste) 1 & ½ tbs
-Iodized himalayan pink salt 1 tsp or to taste
-Tamatar (Tomato) chopped 4 medium
-Dahi (Yogurt) whisked 4 tbs
-Adrak (Ginger) Julienne 1 inch piece
-Pyaz (Onion) Rings 1 medium
-Hara dhania (Fresh coriander) chopped handful
-Charcoal 1 piece
Direction:
-In a pan, add red button chilli, coriander seeds, black peppercorn, green cardamom 4-5, mace, cinnamon stick, black cardamom, cloves 2-3, star anise, cumin seeds, dried fenugreek leaves, roast on low flame until fragrant.
-let it cool completely, transfer it to a mortar pestle, crush coarsely, balochi spice mix is ready.
-In a wok, add cooking oil, heat it.
-Add green chillies, mix well, add pink salt, fry on medium flame for 1-2 minutes, take out on a plate.
-Add 1 tbs of crushed balochi spice mix, squeeze out some lemon juice, & set aside.
-In the same cooking oil, add onion, fry on medium flame until translucent.
-Add beef mince, mix well, cook on medium flame for 4-5 minutes.
-Add ginger garlic paste, pink salt, cook on medium flame for 3-4 minutes.
-Add tomatoes, mix well, let it start simmering, cover & cook on medium flame for 8-10 minutes, check in between.
-Remove the cover, mix well, add yogurt, crushed balochi spice mix, mix well.
-Cook on high flame for 6-8 minutes or until oil separates.
-Add fried green chillies, ginger, onion rings, fresh coriander, give a coal smoke.
-Serve with paratha & raita!
Crispy Moong Daal, Crispy Channa Daal & Crispy Channay in Airfryer #FoodFusion #HappyCookingToyou #ArrayWah
Recipe in English
Homemade Crispy Mong Daal
Ingredients:
-Mong daal (Yellow lentil) 1 & ½ Cup
-Water as required
-Cooking oil 1 tsp
-Iodized Himalayan pink salt ½ tsp
-Iodized Himalayan pink salt to taste
Direction:
-Wash moong daal properly & soak for 3-4 hours.
-Now drain the water; in boiling water, add soaked moong daal & boil on medium flame for 5-6 minutes or until tender but not mushy.
-Now Strain properly & spread on a kitchen towel, then pat dry.
-In a bowl, add dried mong daal, cooking oil, and pink salt; mix well
-Place the liner in the air-fryer bucket & add moong daal & air-fry at 160°C for 18-20 minutes.
-Transfer it to a bowl, immediately add pink salt, mix well; moong daal nimco is ready!
Homemade Crispy Chana Daal
Ingredients:
-Chana daal (Split Bengal gram) 1 & ½ Cup
-Cooking oil 1 tsp
-Iodized Himalayan pink salt ½ tsp
Direction:
-Wash chana daal properly & soak for 4 hours.
-Now drain the water & in boiling water, add soaked chana daal; mix well.
-Cover & boil for 12-13 minutes or until tender but not mushy.
-Now Strain properly & spread on a kitchen towel; pat dry it properly.
-In a bowl, add dried chana daal, cooking oil, and pink salt, mix well.
-Place liner in the air-fryer bucket & add chana daal & air-fry at 160°C for 20-25minutes. (Shuffle in between after every 2-3 minutes)
-Take it out from the air fryer & transfer it to a bowl, immediately add prepared nimco seasoning, mix well.
Crispy Channay
Ingredients:
-Safed chanay (White chickpeas) 1 & ½ Cup
-Water as required
-Cooking oil 1 tsp
-Iodized Himalayan pink salt ½ tsp
-Red food color (Powdered) as required
-Green Food color (Powdered) as required
Direction:
-Wash white chickpeas properly & soak them for 8 hours overnight.
-Now drain the water; in boiling water, add soaked channay and mix well.
-Cover & boil for 20-25 minutes or until tender but not mushy.
-Now Strain properly & spread on a kitchen towel; pat it dry properly.
-In a bowl, add dried white chickpeas, cooking oil, and pink salt; mix well.
-In 2 separate bowls, add half a cup of chickpeas; add red powdered food color & green powdered food color separately, and mix well.
-In an air-fryer bucket, add plain chickpeas, spread aside, add green & red color chickpeas separately in the same bucket.
-Airfry it at 160°C for 30 minutes; shuffle in between after every 5 minutes.
-Take it out from the air fryer & transfer it to a bowl; immediately add prepared nimco seasoning, mix well.
Homemade Nimco Seasoning
Ingredients:
-Sabut dhania (Coriander seeds) roasted 1 tbs
-Kali mirch (Black peppercorns) 2 tsp
-Zeera (Cumin seeds) roasted 2 tbs
-Tatri (Citric acid) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Iodized Himalayan pink salt 1 tbs
-Kala namak (Black salt) 1 tsp
-Sugar 2 tsp
-Chicken powder 2 tsp (Optional)
Direction:
-In a spice grinder, add coriander seeds, black peppercorns, cumin seeds, citric acid, Kashmiri red chilli powder, red chilli powder, pink salt, black salt, sugar, chicken powder.
-Grind well until powdered form; Nimco Seasoning is ready; set aside.
-Can be stored in an airtight container for up to 2 months (Shelf life)
Looking for something special for your next family meal? Try this delicious Mutton Tahiri Rice, packed with tender mutton, aromatic spices and flavourful rice. One recipe everyone will look forward to!
#Dalda #Arraywah #FoodFusion #FamilyMeals #MuttonRecipes #PakistaniRecipes
Mutton Tahiri Rice
Serves: 5-6
Recipe in English
Ingredients:
-Dalda corn oil ¾ Cup
-Kali mirch (Black peppercorns) ½ tsp
-Hari elaichi (Green cardamom) 5-6
-Laung (Cloves) 5-6
-Kala zeera (Black cumin seeds) 1 tsp
-Tez patta (Bay leaves) 2
-Darchini (Cinnamon sticks) 2-3 (1 inch)
-Pyaz (Onion) slices 2 medium
-Mutton mix boti 750g
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Tamatar (Tomatoes) 3 medium
-Dahi (Yogurt) ½ Cup
-Dhania powder (Coriander powder) 2 tsp
-Zeera powder (Cumin powder) ½ tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Garam masala powder 1 tsp
-Iodized Himalayan pink salt 1 & ½ tbs or to taste
-Water 2 Cups
-Hot water 3 & ½ Cups
-Chawal (Rice) Sella (soaked for 1 hour)
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped handful
-Hari mirch (Green chillies) 5-6
-Javitri powder (Mace powder) ¼ tsp
-Jaifal powder (Nutmeg powder) ¼ tsp
-Aloo bukhara (Plum) dried 5-6
Direction:
-In a cooking pot, add corn oil & heat it.
-Add black peppercorns, green cardamom, cloves, black cumin, bay leaves, cinnamon stick; mix well, fry for 30 seconds.
-Add onion slices, mix well, fry on medium flame until light golden.
-Add mutton mix pieces & ginger-garlic paste, mix well, cook on medium flame for 4-5 minutes or until it changes color.
-Cut tomato into slices & add to a pot, whisk yogurt & add it.
-Add coriander powder, cumin powder, red chilli powder, turmeric powder, garam masala powder, pink salt; mix well; cook on medium flame for 6-8 minutes.
-Add water, mix well, cover & cook on low flame for 40 minutes or until meat is 80% done.
-Remove cover, mix well, add hot water, bring it to a boil, add soaked rice, mint leaves, fresh coriander, green chillies, mace powder, nutmeg powder, dried plums, mix well, cook on high flame for 4-5 minutes or until the water reduces to rice level.
-Cover with a kitchen cloth & lid; steam-cook on low flame for 15-20 minutes.
-Turn off the flame & rest for 15 minutes, then open the lid.
-Serve with raita & salad!
Skip the restaurant and make this delicious Creamy Tuscan Chicken at home! 🍗✨ Tender chicken, a rich creamy sauce and herbs that bring everything together. Perfect for a special dinner with family. #FoodFusion #Olperscream #happycookingtoyou
Restaurant-Style Creamy Tuscan Chicken
Serves: 2
Recipe in English
Ingredients:
Prepare Grilled Chicken
-Lehsan paste (Garlic paste) ½ tbs
-Tomato paste 2 tsp
-Mustard paste 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Italian herbs 1 tsp
-Dried Parsley 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Sirka (Vinegar) 1 tbs
-Cooking oil 1 & ½ tbs
-Boneless chicken fillets 2 (350g)
-Cooking oil 1 tsp
Prepare Creamy Tuscan Sauce:
-cooking oil 2 tbs (preferably sun-dried tomato oil)
-Makhan (Butter) 15g
-Lehsan (Garlic) finely chopped 1 tbs
-Pyaz (Onion) finely chopped 1 small
-Olper’s cream 1 Cup (room temperature)
-Sundried tomatoes (Chopped) 2 tbs
-Tomato paste 1 tbs
-Chicken stock ¾ Cup (Substitute 1 chicken cube dissolved in ¾ Cup water)
-mixed herbs 1 tsp
-Kali mirch (black pepper) crushed 1 tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
-Dried Parsley 1 tsp
-Palak (Spinach leaves) chopped handful
-Parmesan cheese (Powdered) 3 tbs
Prepare Grilled Vegetable
-Cooking oil 1 tsp
-Gajar (Carrot) julienne ½ Cup
-French beans ½ Cup
-Aloo (Potatoes) wedges 2 medium (Boiled)
-Iodized Himalayan pink salt 1 pinch or to taste
-Kali mirch (Black pepper) crushed 1 pinch or to taste
-Lemon juice 1 tsp
-Hara pyaz (Spring onion) Leaves ½ Cup
Direction:
Prepare Tuscan Chicken:
-In a bowl, add garlic paste, tomato paste, mustard paste, black pepper powder, Italian herbs, parsley, pink salt, vinegar, cooking oil. Mix well.
-On a cutting board, place the chicken fillet and pound it with the back of the knife.
-Now add the chicken fillet to the marinade & mix well
-Cover & marinate for 30 minutes.
-In a grill pan, drizzle oil, spread it with a brush, and heat it.
-Add marinated chicken fillet, cook on medium flame for 4-5 minutes each side.
Prepare Creamy Tuscan Sauce:
-In a pan, add cooking oil & butter; let it melt.
-Add onion, garlic, sauté until translucent; turn the flame low; add cream & mix well.
-Add sun-dried tomatoes and tomato paste; mix well & cook for 1 minute.
-Add chicken stock, mix well, and cook on medium flame for 1-2 minutes
-Add mixed herbs, crushed black pepper, pink salt, spinach, parmesan cheese; mix well and cook on medium flame for 1-2 minutes.
-Creamy Tuscan sauce is ready and set aside.
Prepare Grilled Vegetable
-In a pan, add cooking oil, heat it, add carrot, French beans, potato wedges, and mix well.
-Add pink salt, crushed black pepper, and lemon juice; mix well, and cook on high flame for 2-3 minutes.
-Sautéed vegetables are ready!
-Serve Tuscan chicken with creamy Tuscan sauce, cooked rice, & sautéed veggies, & serve!
Crispy, juicy chicken lollipops tossed in a spicy, garlicky Schezwan sauce — the perfect appetizer for anyone who loves bold flavours! #FoodFusion #Dalda #HappyCookingToYou #Arraywah
Schezwan Chicken Lollipop
Serves: 5-6
Recipe in English
Ingredients:
-Chicken drumsticks 1 kg
-Kashmiri lal mirch (Kashmiri red chilli) powder 2 tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Iodized Himalayan pink salt 1 tsp or to taste
-Chawal ka atta (Rice flour) 1 tbs
-Cornflour 4 tbs
-Maida (All-purpose flour) 3 tbs
-Anda (Egg) 1
-Soy sauce 2 tbs
-Kashmiri lal mirch (Kashmiri red chilli) Dried & soaked 2
-Sabut lal mirch (Red chillies) (Dried & soaked) 5-6
-Lehsan (Garlic) 5 cloves
-Adrak (Ginger) sliced 1-inch piece
-Water ¼ Cup
-Dalda cooking oil 2 tbs
-Pyaz (Onion) finely chopped 1 & ½ tbs
-Tomato ketchup ¼ cup
-Honey 1 tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Cornflour slurry ½ Cup (Mix 1 & ½ tbs cornflour in ½ Cup water)
-Dalda cooking oil (For deep frying) as required
Direction:
-Using a sharp knife, cut through the meat near the bone joint & push the meat down to form a lollipop shape. Repeat with the remaining pieces.
-In a bowl, add Kashmiri red chilli powder, black pepper powder, red chilli powder, pink salt, rice flour, cornflour, all-purpose flour, egg, soy sauce. Whisk well.
-Add chicken lollipops, mix well, cover & refrigerate for 30 minutes.
-In a blending jug, add Kashmiri red chilli, dried red chilli, garlic, ginger, & water. Blend well.
-In a wok, add oil & heat it.
-Add onion, fry on medium flame until translucent; add blended chilli paste, tomato ketchup, honey, crushed black pepper, pink salt, and mix well.
-Add cornflour slurry, mix well & cook on medium flame for 1-2 minutes.
-Schezwan sauce is ready; set aside.
-In a wok, add oil & heat it. (165 C-170 C)
-Add marinated chicken lollipops; fry on medium flame until golden & crispy.
-Add fried chicken lollipops in a Schezwan sauce & coat well.
-Serve with Schezwan sauce!
A delicious way to upgrade your everyday eggs! These Garlic Butter Eggs with Crispy Diced Potatoes are packed with flavor, crispy on the outside, and perfect for a hearty breakfast or brunch. Made with Dalda, our trusted recipe partner, for that delicious homemade goodness!
#Dalda #TrustedRecipePartner #FoodFusion #HappyCookingToYou #GarlicButterEggs #CrispyPotatoes #EggRecipes #BreakfastRecipes #PotatoRecipes
Written Recipe: https://bit.ly/4z7QG0V
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00:00 Creamy Garlic Butter Eggs with Crispy Diced Potatoes
00:12 Prepare Creamy Garlic Butter Eggs
01:52 Prepare Crispy Diced Potatoes
03:23 Aray Wahh!
Garlic Butter Eggs with Crispy Diced Potatoes
Serves: 2-3
Recipe in English
Ingredients:
Prepare Creamy Garlic Butter Eggs
-Anday (Eggs) 4
-Lal mirch (Red chilli) crushed ¼ tsp or to taste
-Kali mirch powder (Black pepper powder) ¼ tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
-Fresh parsley chopped
-Dalda Sunflower oil 2 tbs
-Makhan (Butter) 2 tbs
-Dalda Sunflower oil 1 tbs
-Makhan (Butter) 1 tbs
-Lehsan (Garlic) finely chopped 1 tbs
-Maida (All-purpose flour) 1 & ½ tbs
-Doodh (Milk) ½ cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Chicken powder ½ tsp
-Dried oregano ½ tsp
-Safed mirch powder (White pepper powder) ¼ tsp
-Lal mirch (Red chilli) crushed ¼ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Cheddar cheese (Grated) 30g
-Fresh parsley (chopped) 1 tbs
Prepare Crispy Diced Potatoes
-Boiling water as required
-Iodized Himalayan pink salt ½ tsp or to taste
-Baking soda ½ tsp
-Aloo (Potatoes) diced 2 large
-Dalda Sunflower oil 5-6 tbs
-Lehsan (Garlic) finely chopped 1 tsp
-Dried oregano ½ tsp
-Kali mirch powder (Black pepper powder) ¼ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Fresh parsley (Chopped) 1 tsp
Direction:
Prepare Creamy Garlic Butter Eggs:
-In a bowl, add eggs & whisk well.
-Add crushed red chilli, black pepper powder, pink salt,
fresh parsley, & whisk well.
-In a pan, add sunflower oil & butter, let it melt.
-Add egg mixture, cook on low flame for 1-2 minutes, then
cut it into small pieces with the help of spoon & take it out.
-In the same pan, add sunflower oil & heat it.
-Add garlic, sauté until fragrant, add all-purpose flour,
mix well, sauté on medium flame for 30 seconds.
-Add milk, mix well, add black pepper powder, chicken
powder, oregano, crushed red chilli, white pepper powder, pink salt, mix well.
-Cook on medium flame for 1 minute.
-Add cooked egg pieces, mix well, add cheddar cheese,
fresh parsley, cover & cook on low flame for 1 minute.
Prepare Crispy Diced Potatoes:
-In boiling water, add potatoes, pink salt, baking soda,
cover & cook on medium flame for 5 minutes or until 50% done, then strain them.
-In a pan, add sunflower oil & heat it.
-Add boiled potatoes; fry on medium flame until golden
& crispy. Set aside.
-Take out excess oil & keep 1-2 tbs in a pan; add
garlic and sauté until fragrant.
-Add oregano, black pepper powder, pink salt, fresh
parsley; mix for a minute on medium flame.
-Crispy diced potatoes are ready! Set aside.
-Serve with creamy garlic eggs, toasted bread & salad!
The wait is finally over! You’ve been asking us for this one for so long, and we’re excited to finally share our Hotpot Recipe with you! Packed with delicious flavors and perfect for sharing, this is one recipe you’ll definitely want to try at home.
#FoodFusion #HappyCookingToYou #Hotpot #HotpotRecipe #HomemadeHotpot #AsianFood #ComfortFood #digitalammi
Written Recipe: https://bit.ly/47rXlHw
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00:00 Hotpot
00:13 Prepare Stock
00:34 Prepare Sichuan Pepper Chilli Oil
01:15 Prepare Meatball Mixture
01:32 Let’s Prepare Hotpot
03:05 Aray Wahh!
Hotpot
Serves 6-8
Recipe in English
Ingredients:
Prepare Stock:
-Chicken neck pieces 250g
-Water 1 & ½ litres
-Lehsan (Garlic) 2 cloves
-Badiyan ka phool (Star anise) 1
-Darchini (Cinnamon stick) 1
-Sabut kali mirch (Black peppercorns) 7-8
Prepare Sichuan Pepper Chilli Oil:
-Sukhi lal mirch (Dried red chillies) 16-20g (16g is mild spicy)
-Sichuan peppercorns 2 & ½ tbs
-Cooking oil ½ Cup
-Pyaz (Onion) sliced 1 small
-Lehsan (Garlic) sliced 3-4 cloves
-Adrak (Ginger) roughly chopped 1-inch piece
-Tez patta (Bay Leaf) 1
-Darchini (Cinnamon stick) 1
Prepare Meatball Mixture (Optional):
-Boneless chicken cubes 250g
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Safed mirch powder (White pepper powder) ¼ tsp
-Cornflour 2 tbs
-Iodized Himalayan pink salt ½ tsp or to taste
-Soy sauce 1 tsp
-Anday ki safedi (Egg white) 1
Let’s Prepare Hotpot:
-Gochujang paste 3 tbs
-Bareek cheeni (Caster sugar) 1 & ½ tsp
-Chicken cube 1
-Iodized Himalayan pink salt 1 tsp or to taste
-Soy sauce 2 tbs
-Sirka (Vinegar) ½ tbs
-Napa cabbage as required
-Sausages as required
-Baby corns as required
-Bok choy as required
-Gajar (Carrot) sliced as required
-Instant noodles as required
-Dumplings as required
-Shiitake mushrooms sliced as required
-Hara pyaz (Spring onion) leaves as required
-Thai red chillies 2-3
Directions:
Prepare Stock:
-In a cooking pot, add chicken necks, water, bring it to boil & remove scum.
-Add garlic, star anise, cinnamon stick, black peppercorns; mix well & bring it to boil, cover & cook on low flame for 1 hour, then strain & set aside.
Prepare Sichuan Pepper Chilli Oil:
-In a spice grinder, add dry red chillies, Sichuan peppercorns & grind well. Set aside.
-In a saucepan, add cooking oil, onion, garlic, ginger, bay leaf, cinnamon stick, mix well & fry on low flame for 5-6 minutes or until all aroma infused in oil. Strain.
-Add ground chilli mixture to hot oil & mix well.
Prepare Meatball Mixture (Optional):
-In a chopper, add chicken, ginger garlic paste, white pepper powder, cornflour, pink salt, soy sauce, egg white; chop well & refrigerate for 30 minutes.
Let’s Prepare Hot pot:
-Add prepared chilli oil (3 tbs or as required), gochujang paste, caster sugar, chicken cube, pink salt, soy sauce, vinegar, Napa cabbage, sausages, baby corn, bok choy, carrots, instant noodles, dumplings, shiitake mushrooms, spring onion, prepared chicken stock; mix until well combined. Make small balls of prepared meatball mixture & add to the hotpot, mix gently, cover & cook on medium flame for 5-6 minutes.
-Add Thai red chillies & serve.
Note: You can adjust spice level as per your liking;
-Add stock or water to make it mild.
-Add chilli oil to make it hot.
Skip the store-bought packets and make fresh, delicious noodles right at home with this easy potato starch trick! Cooked in a rich, flavorful chicken and herb broth, these soft homemade noodles are warm, comforting, and so satisfying.
#FoodFusion #HomemadeNoodles #EasyRecipes #ComfortFood #NoodleLovers #QuickAndEasy
Written Recipe: https://bit.ly/4d94SOW
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00:00 Homemade Noodles
00:11 Prepare Noodles Mixture
00:29 Boiling
00:57 Cooking Noodles with Chicken
02:24 Aray Wahh!
Homemade Noodles
Recipe in English
Ingredients:
-Potato starch ⅓ Cup (heaped) 65g
-Anda (Egg) 1 large (50g)
-Iodized Himalayan pink salt ¼ tsp or to taste
-Boiling Water 1 litre or as required
-Cooking oil 1 tsp
-Cooking oil 1 tbs
-Lehsan (Garlic) finely chopped 1 tsp
-Boneless chicken cubes 150g
-Lal mirch (Red chilli) crushed to taste (Optional)
-Chicken powder 2 tsp
-Onion powder ¼ tsp
-Kali mirch (Black pepper) crushed ¼ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Paprika powder ¼ tsp
-Dried parsley ½ tsp
-Gajar (Carrot) finely diced 2 tbs
-Water 2 Cups
-Hara pyaz (Spring onion) leaves, chopped 2 tbs
Direction:
-In a bowl, add potato starch, egg, and pink salt; whisk well, then transfer it to a piping bag.
-In boiling water, add cooking oil, then pipe out the noodle mixture with the help of a piping bag.
-Cook on low flame for 2-3 minutes, then strain & wash thoroughly with water to stop cooking.
-In a wok, add cooking oil and heat it.
-Add garlic; sauté on medium flame until fragrant.
-Add boneless chicken, mix well, and cook on medium flame
-Add crushed red chilli, chicken powder, onion powder, crushed black pepper, pink salt, paprika powder, dried parsley, carrot; mix well, and cook on medium flame for 1 minute.
-Add water, bring it to a boil, cover & cook on low flame for 5-6 minutes.
-Remove the cover, mix well, add the prepared noodles, and cook on low flame for 1-2 minutes.
-Add spring onion & serve!
Get that irresistible street-style flavor at home! Asad Memon shares his tips and tricks for making Chatkhara Malai Tawa Chicken, packed with bold spices and creamy goodness. Made with Olper’s Cream for a rich, delicious finish that takes this tawa chicken to the next level!
#OlpersDairyCream #GoodnessBarhao #FoodFusion #HappyCookingToYou #TawaChicken #StreetStyleChicken #AsadMemon #ChickenRecipes #TawaRecipes
Written Recipe: https://bit.ly/4rClSCR
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00:00 Chatkhara Malai Tawa Chicken
00:19 Prepare Marinade
01:41 Apply Gashes on Chicken
02:10 Marinate Chicken
03:00 Cook Tawa Chicken
04:53 Aray Wahh!
Chatkhara Malai Tawa Chicken
Serves: 5-6
Recipe in English
Ingredients:
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Hari mirch paste (Green chilli paste) 1 tbs
-Kali mirch (Black pepper) crushed 1 tsp
-Sabut dhania (Coriander seeds) Roasted & crushed 1 & ½ tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Zeera (Cumin seeds) Roasted & crushed 2 tsp
-Safed mirch powder (White pepper powder) 1 tsp
-Chicken powder 2 tsp
-Garam masala powder 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Kasuri methi (Dried Fenugreek leaves) 1 tsp
-Hara dhania & podina (Fresh coriander & Mint leaves) chopped handful
-Olper’s cream ¾ Cup (Room Temperature)
-Dahi (Yogurt) whisked 1 & ½ Cup
-Chicken tikka 5-6 pieces
-Lemon juice 1 & ½ tbs
-Tikka masala 1 & ½ tbs
-Hara dhania (Fresh Coriander) chopped 2 tbs
-Podina (Mint leaves) chopped 1 tbs
-Hari Mirch (Green chillies) sliced to taste
Direction:
-In a bowl, add ginger garlic paste, green chilli paste, crushed black pepper, coriander seeds, Kashmiri red chilli powder, cumin seeds, white pepper powder, chicken powder, garam masala powder, pink salt, dried fenugreek leaves, fresh coriander & mint leaves, cream, yogurt
-Marinade is ready, set aside.
-Apply gashes on chicken tikka pieces & add in a flat bowl.
-Add lemon juice & tikka masala on chicken pieces & rub well.
-Now add ⅓ of prepared marinade, apply on chicken pieces, cover & marinate for 2-4 hours.
-On a griddle, add cooking oil & heat it.
-Add marinated chicken pieces, cook on high flame for 2-3 minutes, flip the chicken pieces.
-Add half of the reserved marinade, cover & cook on low flame for 10 minutes.
-Cut green chillies in slices.
-Remove the cover, add fresh coriander, mint leaves, green chillies, cook on high flame for 2-3 minutes.
-Flip the chicken pieces again, add the remaining marinade & cook for 2-3 minutes. & Serve.
No oven? No problem! Asad Memon shows you how to make a soft and delicious Marble Cake right in a stovetop sandwich maker. An easy way to enjoy homemade cake with beautiful chocolate and vanilla swirls!
#FoodFusion #HappyCookingToYou #MarbleCake #SandwichMakerCake #CakeInSandwichMaker #NoOvenCake #EasyCakeRecipe #AsadMemon #HomemadeCake
Written Recipe: https://bit.ly/3Vhml1l
10-Pack Mini Dispenser Bottles 👉 Item link: https://temu.to/k/e0pi14gql37
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00:00 Marble Cake in Sandwich Maker
00:22 Prepare Buttermilk
00:46 Prepare Cake Batter
02:00 Divide & add Cocoa Powder
02:36 Grease Sandwich Maker
03:23 Cook Marble Cake
05:23 Aray Wahh!
Marble Cake in Sandwich Maker
Recipe in English
Ingredients:
-Doodh (Milk) 3 tbs
-Sirka (Vinegar) 1 tsp
-Anda (Egg) 1
-Bareek cheeni (Caster sugar) ¼ Cup
-Cooking oil 2 & ½ tbs
-Vanilla essence ½ tsp
-Iodized Himalayan pink salt ⅛ tsp
-Baking powder ½ tsp
-Maida (All-purpose flour) sifted ½ Cup
-Cocoa powder 1 & ½ tbs
-Doodh (Milk) 2 tbs
Direction:
-In a jug, add milk & vinegar; whisk well; let it rest for few minutes. Buttermilk is ready!
-In a bowl, add egg, caster sugar, whisk well.
-Add cooking oil, vanilla essence, whisk well until oil incorporates.
-Add buttermilk, whisk well.
-Place a sieve in a bowl, add pink salt, baking powder, and all-purpose flour, sift & whisk well until well combined.
-Transfer half of the mixture into another bowl.
-In a small bowl, add cocoa powder and milk, whisk well & add in a halved cake batter & whisk well.
-Transfer both mixtures into a separate piping bag.
-Grease the sandwich maker with cooking oil.
-Add plain cake mixture & chocolate cake mixture one by one (approx. 2-3 tbs).
-Now close & lock the lid properly; cook on low flame for 2-3 minutes or until it rises. (Do not flip in between)
-After the batter rises, flip the sandwich maker & cook on low flame for 2 minutes.
-Marble cake is ready; transfer it to the wire rack.
-Serve with chocolate sauce!
Momos just got a cheesy upgrade! These Air Fryer Cheese Burst Momos are loaded with creamy, cheesy goodness and finished with a delicious golden top. An easy air fryer recipe that’s perfect for satisfying your momo cravings!
#FoodFusion #HappyCookingToYou #CheeseBurstMomos #AirFryerMomos #MomosRecipe #AirFryerRecipes #SnackRecipes
Written Recipe: https://bit.ly/4yXlHo7
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00:00 Airfryer Cheese Burst Momos
00:10 Prepare Chicken Momos
01:40 Prepare Tandoori Mayo
01:50 Air frying
02:37 Aray Wahh!
Air Fryer Cheese Burst Momos
Recipe in English
Ingredients:
Prepare Momos:
-Boneless chicken cubes 250g
-Band gobhi (Cabbage) chopped 1 Cup
-Hara pyaz (Spring onion) leaves chopped ½ Cup
-Gajar (Carrot) chopped ½ Cup
-Shimla mirch (Capsicum) chopped ½ Cup
-Lehsan (Garlic), finely chopped 1 tbs
-Iodized Himalayan pink salt 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Soy sauce 1 tbs
-Chilli oil 1 tbs
-Momo wrapper as required
-Water as required
-Cooking oil ½ tsp
Prepare Tandoori Mayo:
-Mayonnaise ¾ Cup
-Tandoori masala 1 & ½ tbs
Assembling:
-Cream ½ Cup or as required
-Cheddar & mozzarella cheese as required
-Lal mirch (Red chilli) crushed as required
-Fresh parsley chopped as required
Direction:
Prepare Momos:
-In a chopper, add chicken & chop well, then transfer it to a bowl.
-Add cabbage, spring onion, carrot, capsicum, garlic, pink salt, black pepper powder, soy sauce, chilli oil, & mix well.
-Place momo wrappers on a working surface, add prepared chicken mixture (1 tbs), apply water around corners, now fold & make a dumpling shape. (Makes: 29-30)
-In a steamer, add water, bring it to a boil, place the steamer rack, grease with oil, place prepared momos, cover & steam cook on medium flame for 8-10 minutes.
Prepare Tandoori Mayo:
-In a bowl, add mayonnaise and tandoori masala & whisk well. Tandoori mayo is ready; set aside.
Assembling:
-In an air fryer-safe dish, add cream, prepared tandoori mayo, steamed momos, repeat cream & tandoori mayo, mix cheese, and crushed red chilli.
-Place in an air fryer & air fry at 160C for 7-8 minutes.
-Garnish with fresh coriander & serve!
Quick, savory, and packed with flavor! This Beef & Garlic Stir Fry features tender beef tossed with sweet, golden fried garlic in a rich sauce. Asad shares his essential tips and tricks to keep the beef super tender and juicy every time. Made with #Dalda, our trusted recipe partner.
#FoodFusion #HappyCookingToYou #BeefAndGarlicStirFry #BeefStirFry #EasyDinners #QuickRecipes #StirFryRecipe
Written Recipe: https://bit.ly/4iOl6AE
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00:00 Beef & Garlic Stir Fry
00:12 f Marinate Beef
01:27 Prepare sauce
02:08 Frying
03:38 Aray Wahh!
Beef & Garlic Stir Fry
Serves: 3-4
Recipe in English
Ingredients:
-Beef Undercut 600g
-Baking soda ½ tsp
-Oyster sauce ½ tbs
-Soy sauce ½ tbs
-Sirka (Vinegar) 1 tbs
-Kali mirch (Black pepper) crushed ¼ tsp
-Safed mirch powder (White pepper powder) ¼ tsp
-Cornflour 2 tbs
-Water 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt 1 pinch
-Brown sugar powder 1 tbs
-Dark soy sauce ½ tbs
-Soy sauce 1 tbs
-Oyster sauce 1 tbs
-Sirka (Vinegar) ½ tbs
-Til ka tel (Sesame oil) 1 tsp
-Chicken stock ½ Cup
-Dalda canola oil ⅓ Cup
-Lehsan (Garlic) cloves ½ Cup
Direction:
-Cut beef undercut into 1 inch cubes & transfer it to a bowl.
-Add baking soda, mix well, rest for 10-15 minutes.
-Add oyster sauce, soy sauce, vinegar, black pepper crushed, white pepper powder, corn flour, mix well, add just a splash of water, mix well, cover & rest for 15 minutes.
-In a bowl, add black pepper crushed, pink salt, brown sugar, dark soy sauce, oyster sauce, vinegar, sesame oil, chicken stock, mix well, sauce is ready, set aside.
-In a pan, add canola oil, heat it.
-Add garlic cloves, fry on medium flame until garlic turns light golden.
-Take out & set aside.
-In the same oil, add marinated beef; fry on high flame for 5-6 minutes.
-Add prepared sauce, mix well, and cook on high flame for 3-4 minutes.
-Add fried garlic, mix well & serve with rice!
A comforting desi favorite! This Dubki/Phulki Kadhi is made with soft, fluffy phulkis simmered in a flavorful, tangy kadhi and finished with a spicy tarka. Best enjoyed with hot rice or fresh roti!
#FoodFusion #HappyCookingToYou #DubkiKadhi #PhulkiKadhi #KadhiRecipe #KadhiPakora #PakistaniFood #DesiFood #comfortfood
Written Recipe: https://bit.ly/4rqy9ud
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00:00 Dubki/Phulki Kadhi
00:13 Prepare Phulki Batter
00:55 Prepare kadhi
02:17 Prepare Tadka
03:00 Aray Wahh!
Phulki Kadhi Dubke Wali Kadhi
Serves: 5-6
Recipe in English
Ingredients:
Prepare Phulki Batter:
-Mash daal (White lentil gram) soaked ¾ Cup
-Hari mirch (Green chillies) 2-3
-Adrak (Ginger) sliced 1-inch piece
-Lehsan (Garlic) 3-4 cloves
-Iodized Himalayan pink salt ½ tsp or to taste
-Water 4-5 tbs (Add Gradually)
Prepare Kadhi:
-Dahi (Yogurt) 2 Cups
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Iodized Himalayan pink salt ½ tsp or to taste
-Sabut dhania (Coriander seeds) Roasted & crushed 1 & ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Haldi powder (Turmeric powder) 1 tsp
-Water 3 & ½ Cups
-Cooking oil ¼ Cup
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) finely chopped ½ tbs
-Hari mirch (Green chillies) halved 2
-Curry patta (Curry leaves) 8-10
Prepare Tadka:
-Cooking oil ¼ Cup
-Zeera (Cumin seeds) 1 tsp
-Sabut lal mirch (Red button chillies) 4-5
-Curry patta (Curry leaves) 8-10
-Kashmiri lal mirch (Kashmiri red chilli) powder ¼ tsp
-Hara dhania (Fresh coriander), chopped handful
Direction:
Prepare Phulki Batter:
-In a blending jug, add white lentil gram, green chilli, ginger, garlic, pink salt, water (add gradually) & blend well until a smooth paste forms.
-Transfer it to a bowl (reserve 2-3 tbs of mixture for later use) whisk well for 4-5 minutes or until fluffy.
Note: Check the batter consistency by dropping 1 tsp into water. If it sinks, beat for 1-2 minutes. If it floats, the batter is ready to use; set aside.
Prepare Kadhi:
-In a jug, add yogurt, reserved phulki mixture, red chilli powder, pink salt, coriander, cumin, turmeric powder, and whisk until well combined.
-Add water & mix well.
-In a pot, add cooking oil & heat it.
-Add onion, garlic, green chillies, curry leaves; mix well & fry on medium flame until translucent.
-Add yogurt mixture, mix well, bring it to boil, cover & cook on low flame for 15-18 minutes.
-Remove the cover, mix well, now drop a small quantity of phulki mixture into the kadhi & cook for 5 minutes, then gently turn the sides of phulki; cook on low flame for 10-12 minutes.
Prepare Tadka:
-In a tarka pan, add cooking oil & heat it, add cumin seeds, red button chilli, fry for 1-2 minutes then add curry leaves; add Kashmiri lal mirch and mix well.
-Pour prepared tarka in kadhi & garnish with fresh coriander.
-Serve with zeera rice, salad & achar!
Crispy, spicy, and packed with flavor! These Hot Chicken Crunchy Rolls are filled with a delicious cheesy garlic mayo dip that makes every bite extra special. Made with Dalda, our trusted recipe partner, for a delicious homemade snack.
#FoodFusion #HappyCookingToYou #HotChickenCrunchyRoll #ChickenRoll #CheesyGarlicMayo #ChickenSnacks #CrispyRoll #SnackRecipes
Written Recipe: https://bit.ly/3VrNQVY
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00:00 Hot Chicken Crunchy Roll
00:11 Prepare Chicken mixture
00:46 Prepare Skewers
01:47 Coating
02:37 Prepare Cheesy Garlic Mayo Dip
03:07 Frying
03:49 Aray Wahh!
Hot Chicken Crunchy Rolls
Recipe in English
Ingredients:
-Boneless chicken 650g
-Breadcrumbs ½ Cup
-Cornflour 2 tbs
-Thai red chillies sliced 3
-Lehsan powder (Garlic powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch (Black pepper) crushed 1 & ½ tsp
-Chicken powder 1 & ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Bareek cheeni (Caster sugar) 1 tsp
-Til ka tel (Sesame oil) 2 tsp
-Oyster sauce 2 tbs
-Soy sauce 1 & ½ tbs
-Cornflour ½ Cup
-Maida (All-purpose flour) ¼ Cup
-Iodized Himalayan pink salt ½ tsp or to taste
-Water ¾ Cup or as required
-Cracker biscuits crushed 8-10
-Breadcrumbs ½ Cup
-Cornflour 1 tbs
-Dalda corn oil for frying
Prepare Cheesy Garlic Mayo Dip:
-Cheddar cheese (Grated) 50g
-Doodh (Milk) Hot ¼ cup
-Mayonnaise ¾ Cup
-Dried Parsley 2 tsp
-Lehsan powder (Garlic powder) ½ tsp
-Sugar powdered 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
Direction:
-In a chopper, chicken, maida, cornflour, thai red chilli, garlic powder, red chilli powder, black pepper, chicken powder, pink salt, caster sugar, sesame oil, oyster sauce, soy sauce, chop well & refrigerate for 10-15 minutes.
-Tie 3 wooden sticks with thread & wrap it with aluminium foil likewise make 6-7 skewers (10 inch long).
-Grease hands with oil & take 110g of chicken mixture & skew in skewer. (Makes: 6-7 Rolls)
-In long container, add cornflour, all-purpose flour, pink salt, water (gradually) whisk well.
-In another long container, add breadcrumbs, crushed cracker, cornflour, & whisk well.
-Coat chicken rolls, in a prepared slurry then crumbs mixture properly.
-Place in a tray, cover with cling wrap, freeze for 6-8 hours or until frozen.
-In a wok, add corn oil & heat it. (170C-180C)
-Add frozen prepared chicken rolls & fry on medium flame until golden & crispy.
-Take out, rest for 5 minutes or until slightly cool down, remove the skewer.
Prepare Cheesy Garlic Mayo Dip:
-In a bowl, add grated cheddar cheese, hot milk, cover & rest for 5 minutes or until the cheese melts, whisk well. (Microwave few seconds if cheese not melted)
-Add mayonnaise, parsley, garlic powder, sugar powder, black pepper crushed, pink salt, & whisk well.
-Cheesy garlic mayo dip is ready!
-Transfer to a piping bag.
-Fill the prepared cheesy garlic mayo dip inside the rolls.
-Serve with prepared dip & tomato ketchup!
This Viral Qishta is taking dessert lovers by storm! Made with simple ingredients and packed with rich, creamy flavor, it’s the kind of sweet treat you’ll want to make again and again. Give this viral recipe a try and let us know what you think!
#FoodFusion #HappyCookingToYou #ViralQishta #QishtaRecipe #Qishta #ViralDessert #DessertRecipe #EasyDessert #HomemadeDessert
Written Recipe: https://bit.ly/4Aq0mFq
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00:00 Viral Qishta
00:10 Prepare Qishta Mixture
00:37 Baking
00:59 Serving
01:40 Aray Wahh!
Viral Qishta
Serves: 3-4
Recipe in English
Ingredients:
-Doodh (Milk) 2 Cups
-Cream 1 Cup
-Sugar 2-3 tbs
-Cornflour 3 tbs
-Rose water ½ tsp
-Vanilla essence 1 tsp
-Honey as required
-Badam (Almonds) chopped
-Pista (Pistachios) chopped
-Dried rose petals
Direction:
-In a saucepan, add milk, cream, sugar, cornflour & whisk well.
-Turn on the flame.
-Cook on low flame for 6-7 minutes or until it thickens.
-Add rose water and vanilla essence; mix well.
-Immediately strain it into a baking pan (9X9 inches).
-Bake in a preheated oven at 160C for 40-50 minutes. Turn on the top grill for the last 6-8 minutes to add color.
-Take it out of the oven and let it cool completely at room temperature.
-Cover with aluminium foil, then refrigerate for 4-6 hours.
-Take it out of the refrigerator. Drizzle honey & garnish with almonds, pistachios, and dried rose petals, and serve!
Two favorites, one delicious fusion—made by popular request! This Kung Pao Chicken Pasta by Asad Memon brings together the bold, spicy flavors of classic Kung Pao Chicken with comforting pasta. A unique, flavorful twist that’s perfect for a quick and satisfying meal.
#FoodFusion #HappyCookingToYou #KungPaoChickenPasta #KungPaoChicken #PastaRecipe #ChickenPasta #FusionFood #AsadMemon #FanFavorite #pastalovers
Written Recipe: https://bit.ly/4yKY6ak
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00:00 Kung Pao Chicken Pasta
00:20 How to Boil & Store Spaghetti?
02:11 Marinate Chicken
03:18 Cut Veggies
04:00 Cook Chicken & Veggies
04:46 Prepare Kung Pao Sauce
07:17 Aray Wahh!
Kung Pao Chicken Pasta
Serves: 4-5
Recipe in English
Ingredients:
How to boil Spaghetti?
-Boiling Water as required
-Iodized Himalayan pink salt 1 tbs or to taste
-Spaghetti 1 packet
-Cooking oil 1 tbs or as required
Prepare Kung Pao Chicken Pasta:
-Boneless chicken 400g
-Soy sauce 1 & ½ tbs
-Oyster sauce ½ tbs
-Sirka (Vinegar) 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lehsan powder (Garlic powder) 1 tsp
-Paprika powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Baking soda ¼ tsp
-Cornflour 1 tbs
-Pyaz (Onion) 1 medium
-Shimla mirch (Capsicum) 1 medium
-Hara pyaz (Spring onion) green part 2-3 stalks
-Cooking oil 3-4 tbs
-Chicken stock 1 Cup (Mix 1 chicken cube in 1 cup hot water)
-Soy sauce ¼ Cup
-Oyster sauce 1 tbs
-Dark soy sauce 1 tbs
-Sirka (Vinegar) 1 & ½ tbs
-Til ka tel (Sesame oil) 2 tsp
-Kali mirch (Black pepper) crushed 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Bareek cheeni (Caster sugar) 1 tbs
-Cornflour 1 tbs
-Cooking oil 2-3 tbs
-Moong phali (Peanuts) roasted ¾ Cup
-Lehsan (Garlic) finely chopped 1 & ½ tbs
-Adrak (Ginger) finely chopped 1 tbs
-Sukhi lal mirch (Dried Red chillies) 2-3
-Spaghetti 300g
-Til (Sesame seeds) 1 tbs
Direction:
How to Boil & Store Spaghetti?
-In boiling water, add pink salt. Mix well.
-Add spaghetti & boil until 90% done (less cooking time than the pack’s instructions), then strain & rinse with cold water to stop the cooking process.
-Spread immediately so it doesn’t stick together.
-Drizzle cooking oil & mix well.
-Can be stored in an airtight container for up to 3 days in the refrigerator.
Prepare Kung Pao Pasta:
-Cut boneless chicken into julienne pieces; transfer it to a bowl.
-Add soy sauce, oyster sauce, vinegar, pink salt, garlic powder, paprika powder, black pepper powder, baking soda, cornflour, mix well, cover & marinate for 15-20 minutes.
-Cut onion, capsicum, spring onion into julienne & set aside.
-In a wok, add cooking oil, heat it.
-Add marinated chicken, cook on high flame for 5-6 minutes.
-Add onion & capsicum. Mix well, cook on high flame for 30-40 seconds.
-In a jug, add chicken stock, soy sauce, oyster sauce, dark soy sauce, vinegar, sesame oil, crushed black pepper, iodized Himalayan pink salt, fine sugar, cornflour; whisk well.
-Kung Pao sauce is ready, set aside.
-In a wok, add cooking oil and heat it.
-Add peanuts, fry on low flame until golden & crispy, take out & set aside.
-In the same oil, add garlic, ginger, sauté until fragrant.
-Add red dried chillies, mix well, fry on low flame for 2-3 minutes or until light golden & crispy.
-Add prepared Kung Pao sauce, mix well, cook on medium flame for 3-4 minutes or until the sauce slightly thickens.
-Add boiled spaghetti, mix well, add cooked chicken & veggies, fried peanuts, spring onion, sesame seeds, mix well. Kung Pao pasta is ready!
Bring the rich taste of Hyderabadi Biryani to your table. Made with tender marinated chicken layered with fragrant rice and rich spices, every bite is cooked to perfection with Dalda, our trusted recipe partner. The ultimate dish for family weekend feasts!
#FoodFusion #HyderabadiBiryani #ChickenBiryani #BiryaniLovers #PakistaniRecipes #HappyCookingToYou
Written Recipe: https://bit.ly/4hf7OL6
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00:00 Hyderabadi Biryani
00:17 Marinate Chicken
01:07 Boil Rice
01:35 Layering
02:45 Steam Cook
03:12 Aray Wahh!
Hyderabadi Biryani
Serves: 5-6
Recipe in English
Ingredients:
-Chicken mix boti 1 kg
-Dahi (Yogurt) whisked 1 Cup
-Pyaz (Onion) Fried & crushed ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Hari mirch paste (Green chilli paste) 2 tbs
-Kacha papita (Raw papaya) paste 1 tsp (Optional)
-Iodized Himalayan pink salt ½ tbs or to taste
-Dhania powder (Coriander powder) 1 & ½ tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Haldi powder (Turmeric powder) 1 tsp
-Zeera powder (Cumin powder) ½ tbs
-Garam masala powder 1 tsp
-Elaichi powder (Cardamom powder) 1 tsp
-Javitri powder (Mace powder) ¼ tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Laung powder (Cloves powder) ¼ tsp
-Jaifal powder (Nutmeg powder) ¼ tsp
-Zeera (Cumin seeds) 1 tsp
-Badi elaichi (Black cardamoms) 2
-Darchini (Cinnamon sticks) 2
-Boiling water 1.5 litres or as required
-Badiyan ka phool (Star anise) 2
-Zeera (Cumin seeds) ½ tsp
-Laung (Cloves) 2
-Tez patta (Bay leaf) 1
-Iodized Himalayan pink salt 2-3 tbs
-Lemon juice ½ tbs
-Podina (Mint leaves) 4-5
-Hari mirch (Green chillies) slitted 3
-Chawal (Rice) Sella (Washed & soaked) 600g
-Dalda canola oil ½ Cup
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Podina (Mint leaves) chopped 1-2 tbs
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Podina (Mint leaves) chopped 1-2 tbs
-Saffron milk (Mix 1 tsp saffron strands in ¾ Cup milk)
-Pyaz (Onion) fried 1-2 tbs
-Dalda VTF banaspati ¼ cup
-Pyaz (Onion) fried 2 tbs or as required
Direction:
-In a bowl, add chicken, yogurt, fried onion, ginger garlic paste, green chilli paste, raw papaya paste, pink salt, coriander powder, black pepper powder, turmeric powder, cumin powder, garam masala powder, green cardamom powder, mace powder, red chilli powder, cloves powder, nutmeg powder, cumin seeds, black cardamom, cinnamon & mix well.
-Cover & marinate for 2 hours.
-In boiling water, add star anise, cumin seeds, cloves, bay leaf, pink salt, lemon juice, mint leaves, green chillies, mix well.
-Add soaked rice, mix well, boil on high flame for 3-4 minutes or until 50% done, then strain it.
-In a cooking pot, add canola oil, marinated chicken, fresh coriander, mint leaves, half of the parboiled rice, fresh coriander, mint leaves, half of the saffron milk, fried onion, remaining parboiled rice, banaspati, remaining saffron milk, fried onion, & cover with a kitchen cloth and lid. Turn on the flame.
-Cook on high flame for the first 5-10 minutes to generate steam, then reduce the flame to very low (dum) for 30-40 minutes.
-Serve with salad & raita!
Crispy, flavorful, and packed with desi goodness! These Bohri Chicken Cutlets are a delicious homemade snack. Made even better with #Dalda, our #trustedrecipepartner. Perfect for tea time, snack time, or whenever you’re craving something delicious!
#FoodFusion #HappyCookingToYou #ChickenCutlets #ChickenSnacks #SnackRecipes
Written Recipe: https://bit.ly/4rgVRcg
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00:00 Bohri Chicken Cutlets
00:10 Prepare Chicken mixture
01:02 Shape cutlets
01:16 Storage
01:25 Frying
02:10 Aray Wahh!
Bohri Chicken Cutlets
Recipe in English
Ingredients:
-Boneless chicken 500g
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Hari mirch paste (Green chilli paste) 1 & ½ tbs
-Iodized Himalayan pink salt 1 & ½ tsp or to taste
-Kali mirch (Black pepper) crushed 1 tsp
-Dhania powder (Coriander powder) ½ tbs
-Garam masala powder ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Chicken powder 1 tsp (Optional)
-Podina (Mint leaves) chopped 1 tbs
-Hara dhania (Fresh coriander) chopped 2 tbs
-Bread slices 2
-Water as required
-Breadcrumbs 1 cup or as required
-Anday (Eggs) Whisked 2-3
-Dalda Cooking oil as required
Direction:
-In a chopper, add chicken & chop well, then transfer to a bowl.
-Add ginger-garlic paste, green chilli paste, pink salt, crushed black pepper, coriander powder, garam masala powder, crushed red chilli, cumin powder, chicken powder, mint leaves, fresh coriander.
-In another bowl, add bread pieces and water; let it rest for 5 minutes.
-Remove bread from water, squeeze out excess water, add to chicken mixture & mix well.
-Take 60g of chicken mixture, make a ball, add in breadcrumbs, coat it properly, then press & make a thin patty, (Makes 11-12).
-Before frying, refrigerate them for 30 minutes.
-Can be stored in freezer for up to 1 month in an airtight container.
-Before frying, dip these kababs into the whisked egg & deep fry at 160°C-170°C.
-Serve with ketchup & green chutney!
Indulge in this Shahi Paneer Mughlai White Gravy—tender paneer cubes simmered in a velvety gravy made extra smooth with the goodness of Olper's Cream. Perfectly spiced and comforting, this dish brings pure indulgence to your table!
#FoodFusion #OlpersCream #GoodnessBarhao #ShahiPaneer #MughlaiCuisine #PaneerRecipes #HappyCookingToYou
Paneer - Cottage Cheese Recipe: http://bit.ly/2QbYBrt
Written Recipe: https://bit.ly/4yxQ5W4
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00:00 Shahi Paneer Mughlai White Gravy
00:14 Sautéing Onion & Whole Spices
00:53 Prepare gravy
01:56 Make Paneer cubes
02:14 Frying & Soaking Paneer
03:02 Dish Out & Garnish
03:16 Aray Wahh!
Shahi Paneer Mughlai White Gravy
Serves: 4-5
Recipe in English
Ingredients:
-Cooking oil 1 tbs
-Pyaz (Onion) 1 large
-Hari elaichi (Green cardamoms) 3-4
-Darchini (Cinnamon sticks) 2-3
-Zeera (Cumin seeds) 1 tsp
-Sabut dhania (Coriander seeds) 1 tbs
-Laung (Cloves) 3
-Javitri (Mace) 2 blades
-Kaju (Cashew Nuts) 15-20
-Tez patta (Bay leaves) 2
-Water 1 Cup
-Water ¼ Cup
-Cooking oil ¼ Cup
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Sabut lal mirch (Red button chillies) 4-5
-Curry patta (Curry leaves) 7-8
-Kali mirch (Black pepper) crushed ½ tsp
-Garam masala powder ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Dahi (Yogurt) whisked ¼ Cup
-Olper’s cream ½ Cup
-Doodh (Milk) ⅓ Cup
-Paneer (Cottage cheese) 300g
-Cooking oil 1-2 tbs
-Water 3-4 Cups
-Iodized Himalayan pink salt 1 tbs
-Lal mirch (Red chillies) 3
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Chilli oil as required
-Fried curry leaves as required
Direction:
-In a pan, add cooking oil & heat it.
-Add onion, green cardamom, cinnamon stick, cumin seeds, coriander seeds, cloves, mace, cashew nuts, bay leaves; mix well & sauté on medium flame for 2-3 minutes.
-Add water, mix well, cover & cook on low flame for 5 minutes
-Remove the cover.
-Remove & discard cinnamon, cloves & bay leaves.
-Let the onion mixture completely cool down.
-Transfer it to a blending jug, add water & blend well.
-In a wok, add cooking oil & heat it.
-Add ginger-garlic paste & sauté until fragrant.
-Add red button chillies, curry leaves & fry for a minute.
-Now take a sieve & strain the blended mixture.
-Mix well & cook on medium flame for 1-2 minutes.
-Add crushed black pepper, garam masala powder, pink salt; mix well & cook on medium flame for 4-5 minutes.
-On low flame, add whisked yogurt; mix well.
-Add cream, mix well & cook on low flame for 1-2 minutes.
-Add milk & mix well. Cover & cook on low flame for 4-5 minutes.
-Cut cottage cheese into small cubes.
-In a pan, add cooking oil & heat it.
-In a bowl, add water and pink salt & mix well
-Add cottage cheese cubes; fry until light golden from both sides, take out & add in salty water, rest for 6-8 minutes, then take out of water.
-Note: Soaking paneer in salted water keeps it soft, juicy, and perfectly seasoned instead of rubbery.
-Remove the cover, mix well, add fried cottage cheese, red chillies, dried fenugreek leaves, mix well; cover & cook on low flame for 1-2 minutes.
-In a serving dish, add prepared shahi paneer, garnish with chilli oil, fried curry leaves & serve with paratha & salad!
Saima tried this dish at a restaurant and loved it, so I decided to recreate it! In this recipe, I’m sharing my take on Garlic Butter Chicken with Chimichurri Sauce, along with tips to help you make the perfect chimichurri sauce every time.
I’d also love to know how you enjoy chimichurri sauce—what do you pair it with? Share your favorite combinations in the comments!
#FoodFusion #HappyCookingToYou #GarlicButterChicken #ChimichurriSauce #ChickenRecipe #RestaurantInspired #AsadMemon #Chimichurri #ChickenDinner
Written Recipe: https://bit.ly/4xTyeJc
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00:00 Garlic Butter Chicken with Chimichurri Sauce
00:19 Prepare Chimichurri sauce
02:56 Storage
03:24 Prepare Chicken
04:55 Prepare Garlic Butter sauce
05:53 Serving
06:29 Aray Wahh!
Garlic Butter Chicken with Chimichurri Sauce
Serves: 3-4
Recipe in English
Ingredients:
Prepare Chimichurri Sauce:
-Fresh parsley handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) 1 small
-Lehsan (Garlic) 6 cloves
-Iodized Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Lal mirch (Red chilli) crushed 2 tsp
-Dried oregano 1 tsp
-Extra virgin olive oil ½ Cup
-Sirka (Vinegar) 2 tbs
-Lemon juice 1 lemon (3-4 tbs)
-Boneless chicken 500g
-Iodized Himalayan pink salt ½ tsp or to taste
-Paprika powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Dried oregano 1 tsp
-Lehsan powder (Garlic powder) 1 tsp
-Maida (All-purpose flour) 2 tsp
-Zeera powder (Cumin powder) ½ tsp
-Lemon juice 2 tsp
-Extra virgin olive oil 2 tbs
-Makhan (Butter) 2-3 tbs
-Lehsan (Garlic) finely chopped 2 tbs
-Dissolve 1 chicken cube in 1/2 cup hot water
stock ½ Cup
-Hot sauce 1 tbs
-Honey 1 tbs
Direction:
Prepare Chimichurri Sauce:
-Chop fresh parsley, fresh coriander, onion, garlic, & transfer it into a jar.
-Add pink salt, black pepper, red chilli crushed, oregano, olive oil, vinegar, squeeze 1 lemon juice, mix well, cover & rest for 2 hours.
-Chimichurri sauce is ready; set aside.
-Storage: Can be stored in an airtight container in the refrigerator for up to 2 weeks & in the freezer for up to 2 months.
Prepare Garlic Butter Chicken Bites:
-Cut chicken into bite-sized pieces & transfer it to a bowl.
-Add pink salt, paprika powder, black pepper powder,
oregano, garlic powder, all-purpose flour, cumin powder, lemon juice, & mix well.
-Cover & marinate for 15-20 minutes.
-In a pan, add extra virgin olive oil & heat it.
-Add marinated chicken; cook on high flame for 2-3 minutes on each side.
-Take out chicken pieces & set aside.
-In the same pan, add butter; let it melt, add garlic, mix well, sauté on medium flame until fragrant.
-Add chicken stock, mix well, add hot sauce, mix well.
-Add honey, mix well. Garlic butter sauce is ready!
-Add cooked chicken, mix well, and cook on medium flame for 1-2 minutes.
-Serve over cooked rice and garnish with prepared chimichurri sauce, cherry tomatoes, green chillies, lemon wedges & parsley.
Dangerously delicious Buldak Crispy Chicken Burger. On your special request we have made this crispy chicken burger. #HappyCookingToyou #Foodfusion #Burger
Written Recipe: https://bit.ly/3VsigY6
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00:00 Korean Buldak Crispy Chicken Burger
00:29 Marination
02:33 Breading
05:36 Budak sauce
07:49 Coleslaw
08:57 Assembling
Buldak Crispy Chicken Burger
Recipe in English
Ingredients:
Prepare Buldak Sauce:
-Lehsan (Garlic) crushed 1 & ½ tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Paprika powder 1 & ½ tbs
-Mushroom powder ½ tsp (Substitute: Chicken Powder)
-Til ka tel (Sesame oil) 1 tbs
-Honey ¼ Cup
-Soy sauce ¼ Cup
-Water 2-3 tbs
-Iodized Himalayan pink salt 1 pinch or to taste
-Gochujang paste ½ Cup
Prepare Crispy Chicken:
-Boneless chicken thighs 6 pieces
-Anda (Egg) 1
-Soy sauce 1 tbs
-Paprika powder 1 tsp
-Onion powder 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Lehsan powder (Garlic powder) 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Baking soda ½ tsp
-Maida (All-purpose flour) 1 Cup or as required
-Cornflour ½ Cup or as required
-Iodized Himalayan pink salt ½ tsp to taste
-Baking powder 1 tsp
-Water as required
-Cooking oil (For deep Frying) as required
Prepare Korean-style Coleslaw:
-Gajar (Carrot) julienne ⅓ Cup
-Band gobhi (cabbage) ¾ Cup
-Purple cabbage ½ Cup
-Hara pyaz (Spring onion) ¼ Cup
-Kali mirch (Black pepper) crushed ¼ tsp
-Iodized Himalayan pink salt ¼ tsp to taste
-Til ka tel (Sesame oil) 1 tsp
-Mustard paste ½ tbs
-Sugar powdered ½ tbs
-Mayonnaise ½ Cup
Assembling:
-Burger buns (Toasted)
-Burger cheese slices 2
Direction:
Prepare Buldak Sauce:
-In a saucepan, add garlic, red chilli powder, paprika powder, mushroom powder, sesame oil, honey, soy sauce, water, pink salt, gochujang paste, and whisk well.
-Cook on low flame for 2-3 minutes.
-Buldak sauce is ready!
-Let it cool completely.
-Can be stored in an airtight jar in the refrigerator for up to 1 month.
Prepare Crispy Chicken:
-Pound boneless chicken thighs.
-In a bowl, add egg, soy sauce, paprika powder, onion powder, red chilli powder, white pepper powder, garlic powder, onion powder, pink salt, baking soda, & whisk well.
-Add pounded chicken fillet, & mix well. cover & marinate for 20-25 minutes.
-In a bowl, all-purpose flour, cornflour, pink salt, baking powder, whisk well, dry coating mixture is ready.
-In another bowl, add water, dip marinated chicken in dry coating, dip in water, again coat dry coating mixture, shake off to release excess flour.
-Place on a wire rack & rest for 5-6 minutes.
-In a cooking pot, add cooking oil & heat it (170 C-180 C).
-Add coated chicken fillet, deep fry at 160 C for 5-6 minutes.
-Take out & place on a wire rack, apply prepared buldak sauce with the help of a brush.
Prepare Korean-style Coleslaw:
-Cut carrot, green cabbage, purple cabbage, spring onion & add in a bowl.
-Add black pepper crushed, pink salt, sesame oil, mustard paste, sugar powder, mayonnaise, mix well, korean style coleslaw is ready, set aside.
Assembling:
-Take toasted burger buns, add crispy buldak chicken, cheddar cheese slices, prepared Korean-style coleslaw (Makes 6) & serve!
Get that Dhaba Style Daal Mash Fry right at home! Asad Memon shares his tips and tricks for boiling Mash Daal perfectly without letting it turn mushy, then finishes it with a delicious fry. Made with Dalda, our trusted recipe partner, for that perfect dhaba-style meal at home.
#FoodFusion #HappyCookingToYou #DaalMash #DaalMashFry #DhabaStyleDaal #AsadMemon #DaalRecipe #PakistaniFood
Written Recipe: https://bit.ly/4A8VDry
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00:00 Dhaba Style Daal Mash Fry
00:21 Crushing Garlic, Ginger & chillies
00:34 Tips to boil Perfect Daal
01:36 Storage
01:51 Prepare Daal Mash Fry
03:56 Aray Wahh!
Special Daal Mash Fry
Serves: 4-5
Recipe in English
Ingredients:
-Hari mirch (Green chillies) 3-4
-Adrak (Ginger) 2-inch piece
-Lehsan (Garlic) 5-6 cloves
-Dalda corn oil ½ cup
-Sabut kali mirch (black peppercorns) 12-15
-Laung (Cloves) 5-6
-Tez patta (Bay leaves) 2
-Tamatar (Tomatoes) pureed 3 medium
-Iodized Himalayan pink salt 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Dhania powder (Coriander powder) 1 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Garam masala powder ½ tsp
-Mash daal (White lentil) boiled 250g (80% done)
-Dahi (Yogurt) whisked ⅓ cup
-Kali mirch (Black pepper) crushed ½ tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Hari Mirch (Green chilli) sliced
-Adrak (Ginger) julienne
Direction:
Tips to Boil White Lentils Perfectly
-Soak: Take the white lentils and soak them in water for at least 1 hour.
-Wash: Thoroughly rinse the soaked lentils 2–3 times to remove excess starch.
-Boil: In a wide pot, bring water and salt to a rolling boil, then add the soaked lentils.
-Cook: Boil for 15 minutes only, or until 80% cooked. Skim off any scum that rises to the top.
Storage Tips
-Drain the water completely and allow the 80% boiled lentils to cool down.
-Portion as needed and store in an airtight container.
-Keep in the refrigerator for up to 3 days, or freeze for up to 2 months.
Prepare Daal Mash Fry:
-Cut green chillies, ginger, and garlic into small pieces, then crush well.
-In a pan, add corn oil & heat it.
-Add black peppercorns, cloves, bay leaves; mix well & fry for a minute.
-Add crushed ginger, garlic & green chilli, mix well & sauté until fragrant.
-Add blended tomato, pink salt, turmeric powder, Kashmiri red chilli powder, coriander powder, red chilli powder, cumin seeds, garam masala powder & mix well.
-Cover & cook on medium flame for 3-4 minutes.
-Remove the cover, mix well, add boiled white lentils, cook on high flame for 2 minutes.
-Add yogurt & mix well; add crushed black pepper, dried fenugreek leaves (crush with hands), fresh coriander, ginger, cover & cook on low flame for 2-3 minutes.
-In a serving plate, add the daal mash fry; garnish with fresh coriander, ginger julienne, green chillies & serve with naan!
A creamy, smooth flan made right in the air fryer! This easy recipe is perfect when you want a delicious homemade dessert without using the oven. Give this Air Fryer Flan a try and enjoy that beautiful caramel topping in every bite!
#FoodFusion #HappyCookingToYou #Flan #AirFryerFlan #AirFryerRecipes #FlanRecipe #AirFryerDessert #EasyDessert
Written Recipe: https://bit.ly/4gLHdX1
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00:00 Flan in Airfryer
00:12 Prepare Caramel
00:34 Prepare Flan mixture
01:12 Air Frying
01:42 Aray Wahh!
Flan in Air-fryer
Serves: 7-8
Recipe in English
Ingredients:
-Bareek cheeni (Caster sugar) ½ Cup
-Anday (Eggs) 5
-Anday ki zardi (Egg yolks) 2
-Condensed milk 1 can (397g)
-Cream ¼ Cup
-Vanilla essence 1 tsp
-Iodized Himalayan pink salt 1 pinch
-Doodh (Milk) warm 500ml
-Hot water as required
Direction:
-In a saucepan, add sugar; let it caramelize on low flame for 4-5 minutes or until light golden; do not over-caramelize.
-Tilt pan gently to mix; do not stir with a spoon
-Immediately pour in baking-safe pan & spread evenly.
-In a bowl, add eggs, egg yolks, condensed milk, cream, vanilla essence, pink salt, and whisk well.
-Add warm milk & whisk well.
-Take a sieve & strain flan mixture over the set caramel.
-Cover with aluminum foil, & place in an air-fryer.
-Add hot water to the air fryer basket & air fry at 150 C for 50 minutes.
-Water bath: Make sure the water level comes halfway up the sides of the pan. Keep an eye on the water level in between; add water if required.
-Now take them out of the air fryer & let them cool completely at room temperature, then refrigerate for 4 hours.
Craving that classic dhaba-style taste? These 2 Dhaba-Style Qeema Recipes are packed with bold desi flavors and perfect for a hearty homemade meal. From juicy chicken shinwari qeema to comforting aloo qeema, there’s something for every qeema lover!
#FoodFusion #HappyCookingToYou #QeemaRecipes #DhabaStyleQeema #QeemaRecipe #AlooQeema #ChickenQeema #DesiFood #PakistaniFood #digitalammi
00:00 Intro
00:11 Dhaba Style Chicken Shinwari Qeema
02:43 Dhaba Style Aloo Qeema
Written Recipes:
Dhaba Style Chicken Shinwari Qeema: https://shorturl.at/cnD04
Dhaba Style Aloo Qeema: http://bit.ly/2QftutW
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Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
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Also follow for healthy food & kids' special recipes.
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Food Fusion celebrates being in the top 8 global food creators! 🎉 Your support made this possible. Join us in this incredible journey and see how we’ve grown! Learn more about our vision to make cooking enjoyable for everyone. Watch our heartfelt message and celebrate with us! 🌍❤️ https://www.elsetube.com/foodfusion-top8
Food Fusion has officially made its mark on the global culinary scene! Our journey began with a simple vision: to make cooking accessible and fun for everyone. Thanks to your unwavering love and support, we’ve achieved this incredible milestone.
We are immensely grateful for every vote that brought us this recognition. This achievement is not just ours; it belongs to our entire community. You’ve been with us from the start, trying our recipes and sharing our content. Together, we’ve built a family that transcends borders.
From our kitchen in Pakistan to the world stage, we carry your love and support with us. Join us in celebrating this momentous occasion! 🇵🇰 Pakistan Zindabad!
0:00 Introduction
0:30 Our journey
1:00 Thank you to our supporters
1:30 Celebrating together
2:00 Looking ahead
Discover the ultimate dabu fry chicken recipe! 🍗 Crispy, spicy, and bursting with flavor, this dish is perfect for any meal. Follow our easy steps and enjoy a delightful culinary experience. Written recipe: https://bit.ly/4cAAZXG. Visit our website for more delicious recipes: https://www.foodfusion.com. Don't forget to check out our app for healthy options! 📲
Discover natural cough and cold remedies with our turmeric tea and honey shot recipe! Perfect for soothing symptoms at home. 🌿🍯 Check out the full recipe here: https://bit.ly/3Ws9zJh. This video guides you through easy steps to create a comforting herbal drink that boosts your immunity and alleviates cold symptoms. With simple ingredients like turmeric, honey, and ginger, you can make these soothing shots and tea in no time! Ideal for anyone looking for effective home remedies. Don't forget to subscribe for more healthy recipes!
0:00 Introduction
0:30 Honey Shot Preparation
1:30 Turmeric Tea Preparation
2:30 Benefits of Ingredients
3:00 Tips for Best Results
A flavor-packed favorite you’ll want on repeat. Try this delicious Singaporean Rice by Asad Memon, made even more indulgent with #Dalda, our #TrustedRecipePartner layers of rice, saucy goodness, and pure comfort in every bite! #FoodFusion #SingaporeanRice #ComfortFood
Written Recipe: https://bit.ly/4k1yIGZ
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
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Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
Serves: 5-6
Recipe in English:
Ingredients:
Prepare Spicy Mayo Sauce
-Mayonnaise ¾ Cup
-Ketchup ¼ Cup
-Cream 3 tbs
-Lemon juice ½ tsp
-Paprika powder 1 tsp
-Iodized Himalayan pink salt ¼ tsp
-Bareek cheeni (Caster sugar) ½ tsp
-Sriracha sauce 1 tbs
Prepare Noodle & Veggies Mixture
-Dalda cooking oil ½ Cup
-Lehsan (Garlic) chopped ½ Cup
-Lal mirch (Red chilli) crushed ½ tbs
-Adrak lehsan (Ginger garlic) crushed 1 tbs
-Pyaz (Onion) diced ½ Cup
-Gajar (Carrot) sliced ½ Cup
-Shimla mirch (Capsicum) diced ½ Cup
-Band gobhi (Cabbage) chopped 1 Cup
-Noodles 200g (Boiled as per pack’s instruction)
-Soy sauce 1 & ½ tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Lal mirch (Red chilli) crushed 1 tsp
-Hara pyaz (Spring onion) green part chopped ½ Cup
Prepare Chicken
-Boneless chicken cubes 500g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hot sauce 1 tbs
-Soy sauce 1 & ½ tbs
-Ketchup ¼ Cup
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chicken powder 1 & ½ tsp
-Paprika powder
-Chawal (Rice) Sella 500g (boiled with salt)
-Hara pyaz (Spring onion) green part chopped as required
Direction:
Prepare Spicy Mayo Sauce:
-In a bowl, add mayonnaise, ketchup, cream, lemon juice, paprika powder, pink salt, sugar, whisk well, add Sriracha sauce, mix well, the signature spice mayo sauce is ready, set aside.
Prepare Noodle Veggie Mixture:
-In a tarka pan, add Dalda cooking oil, heat it.
-Add chopped garlic, fry on low flame until golden & crispy.
-Now strain garlic, add red chilli crushed, mix well & set aside.
-Also set aside strained cooking oil for later use.
-In a wok, add reserved cooking oil (2-3 tbs) & heat it.
-Add ginger garlic crushed, mix well & sauté until fragrant.
-Add onion, carrot, capsicum, cabbage, mix well & sauté on high flame for 30 seconds.
-Add noodles, soy sauce, black pepper crushed, pink salt, red chilli crushed, spring onion & toss on high flame for 1-2 minutes, take out & set aside.
Prepare Chicken:
-In the same wok, add the remaining cooking oil & heat it.
-Add chicken, mix well & cook on medium flame until it changes color.
-Add ginger garlic paste, mix well & cook on medium flame for 2-3 minutes.
-Add hot sauce, soy sauce, ketchup, black pepper crushed, pink salt, red chilli powder, chicken powder & mix well.
-Add paprika powder, mix well, cook on medium flame for 2 minutes, chicken is ready, set aside.
-In a serving platter, make layer of boiled rice, fried garlic, prepared signature spicy mayo,
noodles & veggies, cooked chicken, prepared spicy mayo sauce, spring onions, fried garlic & serve!
A flavor-packed favorite you’ll want on repeat. Try this delicious Singaporean Rice by Asad Memon, made even more indulgent with #Dalda, our #TrustedRecipePartner layers of rice, saucy goodness, and pure comfort in every bite! #FoodFusion #SingaporeanRice #ComfortFood
Written Recipe: https://bit.ly/4k1yIGZ
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
Twitter: https://twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
Serves: 5-6
Recipe in English:
Ingredients:
Prepare Spicy Mayo Sauce
-Mayonnaise ¾ Cup
-Ketchup ¼ Cup
-Cream 3 tbs
-Lemon juice ½ tsp
-Paprika powder 1 tsp
-Iodized Himalayan pink salt ¼ tsp
-Bareek cheeni (Caster sugar) ½ tsp
-Sriracha sauce 1 tbs
Prepare Noodle & Veggies Mixture
-Dalda cooking oil ½ Cup
-Lehsan (Garlic) chopped ½ Cup
-Lal mirch (Red chilli) crushed ½ tbs
-Adrak lehsan (Ginger garlic) crushed 1 tbs
-Pyaz (Onion) diced ½ Cup
-Gajar (Carrot) sliced ½ Cup
-Shimla mirch (Capsicum) diced ½ Cup
-Band gobhi (Cabbage) chopped 1 Cup
-Noodles 200g (Boiled as per pack’s instruction)
-Soy sauce 1 & ½ tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Lal mirch (Red chilli) crushed 1 tsp
-Hara pyaz (Spring onion) green part chopped ½ Cup
Prepare Chicken
-Boneless chicken cubes 500g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hot sauce 1 tbs
-Soy sauce 1 & ½ tbs
-Ketchup ¼ Cup
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chicken powder 1 & ½ tsp
-Paprika powder
-Chawal (Rice) Sella 500g (boiled with salt)
-Hara pyaz (Spring onion) green part chopped as required
Direction:
Prepare Spicy Mayo Sauce:
-In a bowl, add mayonnaise, ketchup, cream, lemon juice, paprika powder, pink salt, sugar, whisk well, add Sriracha sauce, mix well, the signature spice mayo sauce is ready, set aside.
Prepare Noodle Veggie Mixture:
-In a tarka pan, add Dalda cooking oil, heat it.
-Add chopped garlic, fry on low flame until golden & crispy.
-Now strain garlic, add red chilli crushed, mix well & set aside.
-Also set aside strained cooking oil for later use.
-In a wok, add reserved cooking oil (2-3 tbs) & heat it.
-Add ginger garlic crushed, mix well & sauté until fragrant.
-Add onion, carrot, capsicum, cabbage, mix well & sauté on high flame for 30 seconds.
-Add noodles, soy sauce, black pepper crushed, pink salt, red chilli crushed, spring onion & toss on high flame for 1-2 minutes, take out & set aside.
Prepare Chicken:
-In the same wok, add the remaining cooking oil & heat it.
-Add chicken, mix well & cook on medium flame until it changes color.
-Add ginger garlic paste, mix well & cook on medium flame for 2-3 minutes.
-Add hot sauce, soy sauce, ketchup, black pepper crushed, pink salt, red chilli powder, chicken powder & mix well.
-Add paprika powder, mix well, cook on medium flame for 2 minutes, chicken is ready, set aside.
-In a serving platter, make layer of boiled rice, fried garlic, prepared signature spicy mayo,
noodles & veggies, cooked chicken, prepared spicy mayo sauce, spring onions, fried garlic & serve!
Your vote can make Food Fusion win! #foodFusion #DigitalCreatorAwards
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