#indianrecipes

noorbaqtiar's profile picture

chicken 65 zinger burgers ingredients: for the chicken: 500g chicken breast, cut into 4 pieces 1 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp black pepper powder 1 tbsp ginger garlic paste 1/2 tsp garam masala powder 1/2 tsp cumin powder salt to taste 1 tsp lemon juice pinch of red food color for the coating: 2 cups all purpose flour 2 tbsp baking soda salt to taste 1 tsp dried parsley 1 tsp red chilli powder 2 eggs pinch of salt for the chicken 65 sauce: leftover frying oil 1/2 tsp zeera 2 tbsp chopped garlic 2 tbsp chopped ginger 2-3 chopped green chillies few curry leaves salt to taste 1/2 tsp black pepper powder 1/2 tsp red chilli powder 2 tbsp red chilli sauce 1 tbsp green chilli sauce 1/4 tsp vinegar 1/2 tsp soy sauce lemon juice 3 tbsp plain yogurt for the spicy mayo: 1/2 cup mayo 2 tbsp hot sauce 1/4 tsp black pepper 1/4 tsp garlic powder salt to taste for assembling: burger buns lettuce red onion slices spicy mayo chicken 65 method: 1. flatten the chicken slightly and trim the edges so it fits nicely inside the burger bun. add red chilli powder, turmeric, black pepper, ginger garlic paste, garam masala, cumin powder, salt, lemon juice and red food color. mix well and marinate. 2. in one bowl, beat the eggs with a pinch of salt. in another bowl, mix all purpose flour with baking soda, salt, dried parsley and red chilli powder. 3. dip the marinated chicken into the egg, then the flour, then back into the egg, and again into the flour. press the coating onto the chicken and scrunch it slightly so it gets that crispy texture. 4. fry until golden, crispy and cooked through. 5. for the sauce, heat some of the leftover frying oil. add zeera, chopped garlic, chopped ginger, chopped green chillies and curry leaves. then add salt, black pepper, red chilli powder, red chilli sauce, green chilli sauce, vinegar, soy sauce, lemon juice and yogurt. mix until it comes together. 6. brush the sauce onto the fried chicken. 7. mix everything for the spicy mayo. toast the buns, spread spicy mayo on both sides, add lettuce, chicken, red onions and the top bun. #chicken65 #zingerburger #chickenburger #indianrecipes #burgerrecipe

Noor Baqtiar

584,500 次观看 • 2 个月前

vatscookin's profile picture

NEW EPISODES EVERY WEEK 🌱 (recipe in caption!!) Ingredients: Roasted sweet potatoes (5 servings) 5 Japanese sweet potatoes Extra virgin olive oil, enough to coat 2 tbsp rock salt 1½ tbsp cumin powder 2 tbsp chaat masala 1 tbsp Kashmiri laal mirch 1 tbsp garlic powder 1 tbsp onion powder Spiced tempeh (per serving): 100g tempeh, crumbled 1 tsp dark soy sauce 1 tsp cumin powder 1 tbsp chaat masala ½ tsp chili powder ½ tbsp olive oil For all 5 servings, multiply the tempeh ingredients by 5 (500g tempeh total). Chutneys & toppings: 1. Mint cilantro yogurt chutney (recipe already on my feed!) 2. Homemade tamarind date chutney (recipe below) 3. Fresh pomegranate seeds Instructions 1. Roast the sweet potatoes Wash and halve your sweet potatoes lengthwise. Add them to a bowl and coat with olive oil, rock salt, cumin, chaat masala, Kashmiri laal mirch, garlic powder and onion powder. Toss until evenly coated. Arrange on a baking sheet and roast at 375F until fork-tender and nicely caramelized, approximately 70 minutes. 2. Prepare the tempeh Crumble your tempeh into small pieces. Add dark soy sauce, cumin, chaat masala and chili powder. Mix until evenly coated. Heat olive oil in a pan and add the tempeh. Pan-fry until golden and crispy, stirring occasionally. 3. Make the tamarind date chutney You’ll need: 6–8 pitted dates 1–2 tsp tamarind concentrate ½ cup water ¼ tsp roasted cumin powder ¼ tsp Kashmiri chili powder A pinch of black salt Soak dates in hot water for 10–15 minutes. Blend the dates with about ¼ cup of the soaking water until smooth. Transfer to a saucepan and add tamarind concentrate, cumin, chili powder and salt. Simmer for 5–8 minutes until glossy and thickened. Adjust tamarind and water to your taste. Let cool before serving. 4. Assemble Place your roasted sweet potato halves on a plate. Top with the crispy spiced tempeh, drizzle generously with mint cilantro yogurt chutney and tamarind date chutney, and finish with fresh pomegranate seeds. Enjoy! #vegetarianrecipes #highprotein #indianrecipes #balancedeating #macrofriendly

anupriya

53,000 次观看 • 12 天前