Chicken 65
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Re: Aaj kya pakaaya/khaaya
Khatti plz can u tell me which bisquick the shake n bake one? Or the in which the box says to add egg n milk?
N plus. How soft should be the dough n for how many min u fry the jamuns
QUOTE=khattichic;9341802]I’ve never tried it with Aunt Jemima pancake mix, only Bisquick, as it already has the baking powder/shortening in the mix. 
I don’t have an exact quantity for how many this makes, but to give you an idea, this amount is enough for two 13x9 Pyrex dishes (we have a big khandaan, so this amount works for us) if you want to cut the recipe in half, make sure the amounts of Bisquick and Carnation milk powder are equal!!! That is the key!! And don’t dump in all the whipping cream at once! Drizzle it in slowly and only use as much is needed to form the dough properly!
With frying, the key is to keep our oil temp even and consistent, and work on small batches so that you can keep them moving and browning properly.
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Re: Aaj kya pakaaya/khaaya
Chicken 65
It looks so yummy khatti....can you plz share the recipe ?
I just ate a nice paratah with an omelette, achaar n bit of nihari. I know odd combo lol
Re: Aaj kya pakaaya/khaaya
I made nihari and chicken pulao yesterday...no pics but it was delish.
I love the presentation
Re: Aaj kya pakaaya/khaaya
I’m sending you the basic recipe for 1 tray of chicken (1 1/2 lbs, more or less)
- Boneless leg & thigh meat, cut in small pieces (it’s better than using breast meat, stays moist and is more flavorful! get your meat guy to cut it up for you!)
- Chicken 65 masala (picture attached, available at most Indian/Pakistani grocery stores)
- Shan Tandoori Chicken Masala
- 1 egg
- Plain Yogurt- 1 tablespoon
- Kaddi Patta (curry leaves) 4-5
- Podina (mint leaves) 4-5
- Green Chillis (split in half lengthwise) 2
- liquid red food coloring
STEP 1:
Start with the chicken, add enough of the chicken 65 masala to coat it all really well, along with some ginger/garlic paste and one egg…mix well (don’t be afraid to get your hands into it, lol!) and set it back into the fridge to marinate for about an hour. When you’re ready, start by shallow frying the marinated chicken pieces (you should only have about 2-3 inches of oil in your karhai/fry pan) you don’t have to worry about over frying or the dark meat being totally cooked through, because the chicken will be returned back to cook again in step 2. Continue shallow frying the chicken in batches and on paper towels as you take it out. Once you have all your chicken fried, let your pan cool down a little and drain off all but 2-3 tablespoons of oil that you were frying in. This is where you need to act fast, so have all your ingredients laid out and within reach…
STEP 2:
In the remaining oil, add the karri patta leaves and green chiilis, and give it a stir…now add about 1 heaping tablespoon of yogurt and some Shan Tandoori Masala (I never measure, I just go by taste, so make it as spicy as you’d like!) and stir it around again so that the yogurt and masala cook slightly, just for a few seconds…Now add the reserved chicken and mix it really well..this should not be a liquidy, curry type dish! You just want the yogurt, masala, and karri patta to mix well with the chicken and permeate throughout the dish! At this stage is where I like to add a few drops of the liquid red food color. Add the chopped podina, cover and let it bhoonify on medium heat for a few minutes..and Enjoy!!!
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Re: Aaj kya pakaaya/khaaya
first post, dressed up as is only appropriate:
Chicken Karahi with Gravy
…and Daal Makhani.
Re: Aaj kya pakaaya/khaaya
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Just the regular Bisquick…
As far as how soft the dough should be, I can’t really answer that since it goes by feel…in my recipe, as i stated in the original post, you have to slowly trickle in the whipping cream as you mix with your hand..go slowly and mix properly. When you are forming your balls,they should be tight without cracks, but still smooth and slightly shiny…it really is by practice, you’ll know when it’s right!
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Re: Aaj kya pakaaya/khaaya
Thankumso much… I’ll try n inshallah let u know how they turn out
Just the regular Bisquick…
As far as how soft the dough should be, I can’t really answer that since it goes by feel…in my recipe, as i stated in the original post, you have to slowly trickle in the whipping cream as you mix with your hand..go slowly and mix properly. When you are forming your balls,they should be tight without cracks, but still smooth and slightly shiny…it really is by practice, you’ll know when it’s right!
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Re: Aaj kya pakaaya/khaaya
chinese!
Re: Aaj kya pakaaya/khaaya
WELDONE 
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Recipe plz
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woow!! that looks yummy!! :)
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I made Koftay yesterday :) .. so proud of myself as my mum has gone pakistan so its given me the chance to cook :) .. Im loving it though .. so far Ive made chicken masala, shaljam, Aluu gobii and koftay ... along with many yummy desserts .. I want to make gajjar ka halwa some day .. when mums here she does most of the cooking so now Ive got the chance to try out lots of things! I told my mum that I made koftay she were sooo surprised lol dont think she believed me! .. everyone in my family are loving my cooking and best of all is when my dad compliments my cooking by saying 'your cooking is the best even better than your mum' puts a smile on my face awww I love my dad .. I think my dad says it to make me happy he makes my day though :D
Re: Aaj kya pakaaya/khaaya
Devil’s Food Cake with KitKat & sweetened coconut flakes.
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i followed this recipe. i didnt add pineapple and i made it with chicken.
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thanks dear
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Haleem
Chocolate coconut pancakes
Re: Aaj kya pakaaya/khaaya
I made gajjar ka halwa today .. my first time ever making it .. It was delicious tasted really good as my husband and dad said 
