A Non-Veg Recipe - Parmesan-Crusted Chicken Tenders

Parmesan-Crusted Chicken Tenders

Crispy, Parmesan-flecked chicken tenders dipped in marinara sauce is an easy dinner the whole family will love. Dipping them in a mixture of plain yogurt with chopped fresh basil would be tasty too. Serve with sauted green beans and roasted sweet potato wedges.

Ingredients : 

Canola or olive oil cooking spray

1/4 cup all-purpose flour

2 large eggs

1/2 cup finely shredded Parmesan cheese

1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note) 

1 pound chicken tenders

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon salt

1 cup marinara sauce, heated

Method :

Preheat oven to 450F. 

Place a large wire rack on a baking sheet and coat with cooking spray.

Place flour in a shallow dish. 

Lightly beat eggs in another shallow dish. 

Combine Parmesan and breadcrumbs in a third shallow dish. 

Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. 

Coat each tender in flour, shaking off any excess. 

Dip in egg and let any excess drip off. 

Then roll in the breadcrumb mixture. 

Place the tenders on the prepared rack. 

Generously coat the top of each tender with cooking spray.

Bake for 10 minutes. 

Turn each tender over and coat with cooking spray. 

Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. 

Serve the tenders with marinara sauce for dipping.

Note :  

To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Indian Dal Recipe - Khatti Meethi ( Sweet & Sour ) Dal

Khatti Meethi ( sweet and sour ) Dal


Ingredients:


1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste


Method : 


Rinse Bengal garm and add beet root pieces to it and cook in a cooker.


When cooked add turmeric powder,salt,coriander powder,jaggery,dry dates,


Also add tamarind juice,curry leaves,groundnut,chilly paste and boil.


Prepare the seasoning-Heat oil.


Add asafetida,cloves,butter,cumin seeds,mustard seeds,cinnamon.


Add to the gram and cook for 5 minutes.


Garnish with coriander and serve.




Source : Indian Food Forever

Indian Bread Recipe - Spicy Paneer Naan (Veg)

Spicy Paneer Naan

Ingredients :

For the dough :

500 grams maida

20 grams fresh yeast or 2 tsp dry yeast

25 grams ghee or margarine or butter

2 tbsp fresh curds

1½ tsp sugar

1 tsp salt

For the stuffing :

100 grams paneer, grated

1 onion, chopped

3-4 green chillies, chopped

2 tbsp coriander, chopped

salt to taste

Method :

Sieve the flour properly.

Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. 

Cover and wait for 5 to 7 minutes until the mixture is full of froth.

Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.

Knead the dough for at least 6 to 7 minutes.

Keep the dough under a wet cloth for 30 minutes. 

Knead again for 1 minute.

Mix all the ingredients for the stuffing properly.

Divide the dough into 20 small parts and shape into naans. 

Put 1 tbsp of the filling in the centre.

Seal the edges and roll into oblong shape to any other shape whichever you like.

Grease a pressure cooker very lightly with oil. 

Take out the lid from the pressure cooker and heat it upside down.

Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. 

Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).

Take out and apply butter.

Ready to serve.

Source : Recipes Indian

Indian Chutney Recipe - Spicy Tomato Chutney

Spicy Tomato Chutney




Prep Time : 20 Min 
Cook Time : 40 Min 
Ready In  : 1 Hr




Ingredients : 


1815 g ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
350 g white sugar
235 ml red wine vinegar
2 onions, diced
40 g golden raisins
4 g mixed spice
3 g chili powder
1 g paprika
15 g curry paste




Method : 

• Fill a saucepan with water, and bring to a boil. 
• Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. 
• Remove from water, cool, and peel.
• Puree tomatoes with ginger and garlic in a food processor or blender.
• Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. 
• Season with mixed spice, chili powder, paprika, and curry paste. 
• ( Note : If mixed spice is unavailable in your area, you can substitute a mixture of cinnamon, coriander, cloves, nutmeg, and ginger.)
• Simmer over medium heat until thick. 
• Refrigerate until ready to use.

Source : allrecipes