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Breakfast

Cheesy chicken tandoori wrap

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A Simple List of Ingredients:

1. Boneless Chicken Pieces
2. Ginger Paste
3. Garlic Paste
4. Plain Yoghurt
5. Red Chilli Powder
6. Tandoori Powder
7. Lemon Juice
8. Salt
9. Vegetable Oil
10. Red Onion
11. Tortilla Wraps
12. Grated Cheddar Cheese
13. Lettuce
14. Tomatoes
15. Green Yoghurt Chutney

Bismillah, let’s begin!
Cut 1 pound Boneless Chicken Pieces into strips, and place into a bowl.
Add:
1/2 teaspoon Ginger Paste
1/2 teaspoon Garlic Paste
3 tablespoons Plain Yoghurt.
This is the tandoori powder that I used.
Add 2 tablespoons Tandoori Powder and 1/2 teaspoon Red Chilli Powder.
Along with the juice of 1/2 a Lemon.
Season with 1 teaspoon Salt, and mix well. Set aside to marinade for a few hours but you can cook it straight away if you’re in a rush.
To cook, heat 1 tablespoon Vegetable Oil in a large pan.
Throw in 1 Red Onion which has been peeled and thinly sliced.
Cook the onion over a medium heat until softened and light brown.
Then, add in the marinated chicken.
Stir fry the chicken for a few minutes.
Cover and simmer on low for 15-20 minutes or until the chicken is fully cooked through.
Once cooked, uncover.
Stir fry on a high heat until it dries out slightly. Remove from the heat.
Time to assemble! Take a Tortilla Wrap – I used a garlic and herb flavour but any will do!

Put 1/4 of the cooked chicken in the middle.

Sprinkle on some Grated Cheddar Cheese. Mozzarella would be good here too.

Add on some Shredded Lettuce.

Along with Sliced Tomatoes. You could any other salad you want as well.

Make a batch of Green Yoghurt Chutney.

Add a few dollops of the chutney.

Tightly fold the wrap to make a rectangle kind of shape.

Spray a frying pan with non-stick spray or oil it. Heat it up and then put the wrap in.

Continue making the rest of the wraps – this recipe makes 4 large ones.

But keep you eye on the pan. You want the wrap to be golden brown on both sides – and than happens quite quickly.

Once it’s done, slice through the middle.
And, serve!

Source: thismuslimgirlbakes.blogspot.sn

 

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Breakfast

Recipe from Kelewele

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Kelewele is a Ghanaian delicacy of fried and spicy plantain that is all the rage. It is sometimes served with rice and a stew or peanuts, or alone as a dessert or snack. It is also popular for breakfast.

Ingredients :

2 plantains
1 teaspoon crushed fresh ginger
1 teaspoon of Cayenne pepper
1 teaspoon salt
1 teaspoon pepper
The juice of a lemon
Oil for frying

Instructions :

Peel and cut plantains into small cubes and mix with lemon juice.

Mix the spices and roll the plantain cubes into this mixture. Allow to stand for at least 10 minutes.

Heat the oil. Fry cubes in hot oil until golden brown. Make sure the cubes do not stick together.

Drop and sprinkle with salt and dry parsley. Serve hot.

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Breakfast

Recipe of Pancakes

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Ingredients / for 4 people

250g of flour
4 eggs
1/2 l of milk
1 pinch salt
2 tablespoons sugar
50 g of melted butter

PREPARATION:

The best recipe for pancake batter! – Step 1

1Pour the flour in a bowl with salt and sugar. Make a well in the middle and pour the eggs lightly beaten with a fork.

The best recipe for pancake batter! – 2nd step

Start gently stirring the flour with a wooden spoon.

The best recipe for pancake batter! – Step 3

When the mixture becomes thick, add the cold milk little by little, you can use a whisk but always gently to avoid lumps.

The best recipe for pancake batter! – Step 4

2When all the milk is mixed, the dough must be fairly fluid, if it appears too thick, add in little milk.

The best recipe for pancake batter! – Step 5

Then add the melted butter, mix well.

Finally
Cook the pancakes in a hot pan (no need for fat, it is already in the dough). Pour a small ladle of dough into the frying pan, make a rotating motion to distribute the dough over the whole surface, lay on the fire and when the turn of the pancake is colored clear, it is time to turn it over. Let cook about a minute on this side and the pancake is ready. Repeat until the dough is depleted.

 

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Breakfast

Four-Quarter Cake

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Ingredients :

Flour: 240 g
For the mold: 20 g
Chemical yeast: 0.5 sachet
Butter softened: 240 g
For the mold: 20 g
Eggs: 4
Sugar powder: 240 g
Salt: 1 pinch
Calories = High

Preparation :

1 Preheat the oven to 180 ° C (6). Whisk the butter with the powdered sugar and salt until an ointment is obtained.

2 Incorporate the eggs one by one, then the flour and baking powder together.

3 Butter and flour a rectangular cake pan, pour in the dough, then smooth the surface with a spatula. Bake for about 50 minutes: the blade of a knife planted in the heart of the cake must come out dry.

4 Let cool in the mold, out of the oven, then unmold and cut into parts.

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