Mehrab Recipes

Chicken Lo Mein - easy lo mein with chicken, Lo Mein sauce with Napa cabbage, mushrooms and carrots. Dinner is ready in 20 minutes and tastes much better than your favorite Chinese takeout. INGREDIENTS 8 oz fresh, regular or thin Chinese egg noodles, or spaghetti/angel hair Water, for boiling noodles 8 oz boneless chicken breast, sliced 1 teaspoon corn starch 3 tablespoons oil 3 cloves garlic, peeled and minced 1 cup Napa cabbage, sliced 2 Shiitake mushroom, sliced 1/3 cup carrots, peeled and cut into pieces 1/2 cup chicken broth Sauce: 1 tablespoon soy sauce 1 teaspoon oyster sauce 1/4 teaspoon sesame oil 3 dashes white pepper 1 teaspoon sugar or to taste salt to taste CLICK HERE FOR CONVERSION TOOL DIRECTIONS 1  Bring a pot of water to boil, gently loosen up the fresh noodles before boiling. Cook the noodles according to the instructions or until pre-al dente because you're going to finish cooking the noodles later in the wok. Marinate the chicken w

Thai Fried Chicken - the BEST fried chicken recipe ever, marinated with cilantro, garlic and Asian seasonings. Crispy, moist and so good! INGREDIENTS 2 lbs chicken, drumsticks, thighs, breasts, or cut-up chicken pieces 6 cloves garlic, peeled and pounded 2 tablespoons cilantro roots or use the cilantro stems, without leaves 1 teaspoon sea salt, large-grained or kosher salt 4 tablespoons fish sauce 2 tablespoons oyster sauce 1/2 tablespoon ground black pepper oil for deep-frying Flour mixture: 4 tablespoons all-purpose flour 4 tablespoons cornstarch 4 tablespoons rice flour CLICK HERE FOR CONVERSION TOOL DIRECTIONS 1 Clean the chicken and pat dry with paper towels. 2 Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste. 3 Add the paste, fish sauce, oyster sauce, ground black peppper to the chicken and mix well. Transfer the chicken into a big Ziploc bag and marinate for four (4) to six (6) ho

Juicy and fall-off-the-bone chicken thighs with brown sugar garlic sauce, pressure cooked in an Instant Pot for 8 mins. Instant Pot chicken dinner is so easy! INSTANT POT CHICKEN THIGHS How to cook chicken thighs in an Instant Pot? This brown sugar garlic chicken is the perfect recipe to make chicken thighs in an Instant Pot. the pressure cooking of Instant Pot ensures that the chicken thighs are perfectly cooked, stay juicy, moist and tender. The combinations of garlic and brown sugar work like magic with chicken, making it one of the easiest instant pot chicken recipes you can make for the entire family. OTHER RECIPES YOU MIGHT LIKE Instant Pot Honey Garlic Chicken Instant Pot Creamy Garlic Mushroom Chicken Instant Pot Honey Sesame Chicken HOW LONG DOES IT TAKE TO COOK INSTANT POT CHICKEN? It takes about 5 -10 minutes to cook chicken in an Instant Pot, depending on the chicken parts used in the recipe. Below are the general guidelines on the time for cooking chicken in

Choose boneless thighs to make the ultimate fried chicken. For the coating, we've come up with a method that results in the crispiest finish ever Ingredients 8 skinless boneless chicken thighs sunflower oil , for deep-frying For the spice mix 2 tbsp paprika 2 tsp garlic granules 1 tsp chilli powder 1 tsp black pepper ½ tsp dried oregano 1 chicken stock cube For the buttermilk marinade 500ml whole milk 2 tbsp cider or white wine vinegar 1 egg for the coating 100g self-raising flour 100g cornflour ¼ tsp turmeric Method To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight. Make the coating by combining the flours and turmeric with most of the remaining spice mix (reser

Are you looking for a dish that can be packed for school tiffin boxes? Well, here is your chance to make a dish for which your kids will say never say NO! Chicken Cheese Balls is an amazing dish that can be eaten as a snack as well as an appetizer. The name of the dish itself says a lot about the dish and you need no further introduction. This chicken recipe can also be enjoyed in brunch along with different sauces like mustard or schezwan sauce, which will not just enhance the flavour of the dish but will compliment it very well while balancing the dish. For non-vegetarian snack lovers, this cheesy delight is a bliss that can be enjoyed anytime. It is crispy and cheesy, and uses minced chicken and is so delicious that you would want to have it completely in one go! To prepare this mouth-watering delicacy, all you need is: Minced chicken, garlic, onion, all purpose flour, egg, breadcrumbs along with oregano and mixed herbs. The mixed herbs used to prepare this delectable dish gives

Chapli Kabab Burger recipe by Rida Aftab. This delightful Fast Food recipe of Chapli Kabab Burger can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish. INGREDIENTS 1 Egg 2 Onion 4 Bun 1/2 Kg Mince beef 1/2 cup Corn flour 1 tsp Cumin seeds 1 tsp Salt 1 tbsp Ginger garlic paste 1 tbsp Pomegranate seeds 1 tbsp Whole coriander 2 tsp Red chili powder to fry Oil Ingredients for Chutney 4 Green chilies 4 cloves Garlic 1 cup Yogurt 1/2 cup Tamarind pulp 1/2 bunch Fresh coriander leaves 1/2 bunch Mint leaves 1 tsp Cumin seed METHOD Mix together 1/2 mince, 2 chopped onion, 1/2 cup corn flour, 1 tsp cumin seeds, 1 tsp salt, 1 tbsp ginger garlic pate, 1 tbsp pomegranate seeds, 1 tbsp coriander seeds, 1 egg and 2 tsp red chili powder. Mix well and make small Kabab. Heat oil and Shallow fry all Kabab. Method for ChutneyIn blender put together 4 green chilies, 4 garlic cloves, 1/2 cup tamarind pulp, 1/2 b

Potato skins top the list of "most frequently ordered appetizers" at pubs and restaurants. No wonder—they are both hearty and tasty. Our low-FODMAP version, which you can make at home, is IBS-friendly. Not only that, using extra-virgin olive oil to oven-fry the potatoes instead of cooking them in a deep-fat fryer keeps it extra healthy. We've pulled out all the stops to add flavor to these potato skins without the FODMAPs. Infusing oil with the flavor of garlic, as demonstrated in this recipe, is a favorite technique for low-FODMAP cooking. Using extra-special tomatoes, balsamic vinegar, fresh herbs, and hand-grated Parmesan keep things IBS-friendly while delighting the tastebuds! Ingredients 3 medium russet potatoes (1 pound 5 ounces total) 2 fresh garlic cloves 2 tablespoons extra virgin olive oil 14.5-ounce can fire-roasted, diced unsalted tomatoes, drained 1 tablespoon balsamic vinegar ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ cup chopped fresh b

These clever Double Decker bars by Lisa from United Cakedom are the perfect project for the weekend. With homemade nougat, crunchy Rice Krispies and a smooth chocolate coating, they’re really moreish and delicious. Once you’ve made homemade nougat you’ll wonder why you never tried before – it’s so delicious! Why not get the kids to help with melting the chocolate and stirring up the Rice Krispies too? Ingredients For The Filling: 450g milk chocolate, broken up 150g Rice Krispies For The Nougat: 560g granulated sugar 75ml of water 500g glucose syrup 2 egg whites, at room temperature 1 tsp of honey ½ tsp of vanilla To Finish: 350g milk chocolate You Will Also Need: Sugar thermometer Stand or hand mixture Method Line a 3lb loaf tin, or similar, with greaseproof paper. Melt 450g of milk chocolate using your preferred method, let it cool slightly before mixing with the Rice Krispies. Once completely coated, fill each tin about half way with the chocolate coated cereal. Set in the f

Ingredients 2 persons 3 frozen parathas Melted cheese (on your choice) For chicken marination  4 tbsp bbq sauce 2 Chicken breast cut into cubes Salt for taste 1 tsp Ginger garlic paste 1 tsp Black pepper 1 tsp Chilli sauce For batter mixture 3 tbsp flour Salt 1 tsp Chilli sauce Dry milk powder Half cup milk Oil for frying Steps Cut chicken into cubes and add the above ingredients in it...marinate it well and leave it for half n hour Coat these chicken cubes in batter and deep fry it Take another bowl add all the batter ingredients and mix well.. Cook a frozen paratha...add chicken with some melted cheese (on choice) and wrap it like a roll...zinger paratha rolls are ready.

These are the best Pakoras (aka potato fritters) you will ever eat. Yup, I am making that claim because they are, quite simply, the best I’ve ever had in the twin cities, either home or professionally made. They are so good, that I’m actually a wee bit hesitant to share this recipe, because that means relinquishing the title of best pakora maker. However, I am making this sacrifice for the greater good. The world needs more of these awesome Pakistani pakoras. There are way too many bland, tasteless pakoras out there. NO MORE. I say. it doesn’t get any more Pakistani than pakoras, my friends. With the rainy season upon us, the most Pakistani thing to do is eat pakoras and drink chai. It’s practically our patriotic duty. In commemoration of our beloved country’s 70th anniversary of Independence, I decided to share my beloved Pakistani pakora recipe. (And if you’re still looking for more Pakistani flavor after these, you should check out my Authentic Chicken Curry with

Our cheat's Japanese katsu sando with crunchy slaw is the ultimate lunch treat. We love the combination of crispy chicken and soft white bread Ingredients 25g white cabbage, finely shredded 25g red cabbage , finely shredded 1 tbsp white vinegar 2 tbsp plain flour 1 egg , beaten 150g panko breadcrumbs 80g piece pork escalope or 3-4 mini chicken fillets, bashed flat 6 large peeled raw prawns , halved to give 2 thin slices each cold pressed rapeseed oil, for frying 2-4 tbsp mayonnaise 4 slices white bread For the tonkatsu sauce 2 tbsp ketchup 1 tbsp Worcestershire sauce 1 tsp soy sauce 1 tbsp golden caster sugar ¼ tsp mustard (yellow or Dijon) ½ tsp white vinegar Method Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the ingredients for the tonkatsu sauce in a bowl and set aside. Dust the pork or chicken in flour, dip in the egg on both sides and

These American-style crisp chicken pieces are the perfect laid-back food to share, great for a movie night Ingredients 4 tbsp butter 5 tbsp hot sauce such as Tabasco sauce or Crystal 1 tbsp white wine vinegar 900g/2lb - 1kg/2lb 4oz chicken wings ¼ tsp celery salt (optional) flour , for dusting sunflower oil , for frying celery sticks, to serve For the blue cheese dip 150ml buttermilk 150ml soured cream 85g blue cheese, crumbled 1 garlic clove, crushed ¼ tsp sweet paprika Method Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed. Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they’re all evenly coated. Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn’t big en

Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks. Just the food for a movie night in Ingredients 2 x 150g rib-eye steaks 2 tbsp sunflower oil 1 onion , sliced 1 red pepper , sliced 1 green pepper , sliced 2 tbsp white wine vinegar 8 cheese slices 50g grated mozzarella 4 soft white sub rolls American mustard and ketchup, to serve Method Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins. Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste. Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until al

Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes! Vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated chicken and drizzled with Nuoc Cham, the chilli garlic sauce that’s served with everything in Vietnam!Easy enough for midweek meals, and a sensational CHEAP meal idea for large groups! Either cook the chicken in large batches on the BBQ, or even bake them, and put out all the toppings in bowls for people to help themselves!Vietnamese Noodles with Lemongrass ChickenThis is a recipe that has many fond memories associated with it because it’s one of my signature recipes that I make as a meal for large groups. Other than how delicious it is (and the Vietnamese lemongrass marinade really is exceptional!), here’s why it’s one of my all time favourite recipes:it’s cheap and simple to makecan be fully prepared ahead (including the noodles and chopping the vegetables)it’s gluten free (cater for dietary require

An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it’s better for you! This retro classic is here to stay – always! Chicken Cordon Bleu Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. You’d swear it’s fried – but it’s baked. The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them). Phew! I got tired just typing that out!! And it’s certainly not something that I’m making tonight. BUT – you can definitely make my Easy Chicken Cordon Bleu tonight. Because it’s just that – EASY. How to make Easy Chicken Cordon Bleu I stuff my Easy Chicken Cordon Bleu simply by cutting a pocket into chicken breast, then stuffing it with cheese rolled up inside ham (helps stop the cheese melting out,