MMM delish. Lucky hubby!
MMM delish. Lucky hubby!
i sure am lucky. she is a very good cook...considering she had never cooked b4 in her life...she has come a long way...a very quick learner as well...the only thing i don't like is that she remembers everything i say / do. so i'm hiding all the baadaams.
may God bless her choolah with more bariyanis, butter chickens and chinese. ameen , as more often i am on the receiving end.
good eye. But it wasn’t in the food, it was on the carpet. (we ate on the floor in MSA)..
and its fish, not chicken 
Thank u 
Lusi, that looks so yummy…please post recipe ??
Re: Aaj kya pakaaya/khaaya
kheer 
btw how do u make coconut kheer?
Re: Aaj kya pakaaya/khaaya
why oh why cant ppl appreciate others effort , but instead go nit picking
we cn never be happy for others
sara your food is great and amazing
wish i could cook like u
and saieen u should get an award for your sense of humour its great
Re: Aaj kya pakaaya/khaaya
^ Agreed.
Hareem- Why the disgust? I dont see anything gross over here…
Lusi that stuffed chicken with bechamel sauce looks heavenly… I LOVE bechamel sauce
Sara all the food you’ve been posting looks sooo good… can I have the recipe for veggie kababs?
Re: Aaj kya pakaaya/khaaya
Yummy dishes:yummy:
Re: Aaj kya pakaaya/khaaya
orange glaze pound cake(my daughter’s creations..
half qeema and half tandoori chicken pizza
Re: Aaj kya pakaaya/khaaya
Married NY,
The pound cake and pizza looks delish! It seems like your daughter is pretty good with baking m'A! :)
Re: Aaj kya pakaaya/khaaya
half qeema half tandoori chicken i like the idea 
Re: Aaj kya pakaaya/khaaya
Ok here is the recipe for chicken sauce with bechamel sauce:
Chicken Breast: Take the chicken breast piece, cut it in half vertically from the middle (chicken breast is like a heart shape, so when you cut vertically from the middle it will be like a half heart). Then from the thicker side of the piece (which will probably the inner side, which will be straight), slice them from middle horizontally, so you will have 2 sort of thin slices. Then pound the chicken with a pounder (if you don't have a pounder, you can use a heavy frying) .
Now cut those pounded pieces horizontally into two equal pieces.
Oh and make sure when you start working with the breast, it is dry not wet. Use paper towel to dry as needed.
Stuffing: my sister was making aloo samosas so we used some of that mixture with mozzarella cheese. (the mixture had mash potatoes, salt, blk pepper, cilantro, and finely chopped onions)
Take some butter in a bowl, make sure it has been softened in room temperature.
Now take the pounded breast strips. spread little butter, then leaving little edge add little of the potato mixture and sprinkle some cheese on it, then roll it. If you want you can pin up the edges with a toothpick. Stuff all the pieces.
Now in one plate take some bread crumb (i used italitain bread crumb as they are seasoned) and in another one beat few eggs (2-3)
Roll the chicken in bread crumb, egg, and bread crumb. In a skillet add some oil, let it get warm then add your chicken pieces and let them cook on medium low heat under cover. After few mins change sides. Take them out when golden brown from all sides.
Sauce:
I had skim milk at home and it was qiute a job to get the taste so I would suggest either use whole milk or better use some cream like half n half.
In a pot add little oil and butter, little garlic powder (if you use garlic paste then saute it for couple mins) then add flour to the oil butter, and bhonafy it for few mins ( i would say if you are using 1 cup of milk/cream then use like 1 tbsp of flour) after few mins add the milk, salt, blk pepper, and nut meg if you have. Also don't add all the milk at once. Add it in smaller quantity and use a whisk so you can make a smooth sauce. Once you have added all the milk, let it come to a boil (but keep stirring with the whisk) then add parmesan cheese ( i added mozzarella cheese too). Mix it and let it cook for another couple mins or so.
In a serving plate layer your chicken, pour the sauce over (make sure you don't pour too much sauce over) If you think you have extra then take it out in a separate bowl.
Enjoy it with rice, pasta, or veggies.
Oh and sorry in advance for all the typos..
I hope the recipe is not too confusing...lol
Sara all the food you've been posting looks sooo good... can I have the recipe for veggie kababs?
Thanks!
I bought a pack of veggie "sausage". mixed it up with dhania/green onions/kabab masala/garlic-ginger paste and just mashed it up. Cook it with a little bit of olive oil. This one turned out differently than the veggie beef in that it was a bit sticky to mix and lighter in color than teh "beef."
Re: Aaj kya pakaaya/khaaya
^ Sounds pretty simple... you wouldnt happen to have the name of the veggie sausage on hand, would you? And can it be found in any supermarket is it in like health food or vegetarian places mostly?
Hareem- Why the disgust? I dont see anything gross over here....
Wasn't disgust just a mild dislike of the hair conversation.
PS: I was reacting to sidra and ardestria's posts yet you ask me the question. Why?
^ Sounds pretty simple... you wouldnt happen to have the name of the veggie sausage on hand, would you? And can it be found in any supermarket is it in like health food or vegetarian places mostly?
u can get it at any decent sized grocery store.. it's usually found in the produce section where the "health stuff" is.. two brands are Morning Star and the one I used, LightLife (or something ismilar)