chicken mushroom crepe

cooking time : 10 minutes preparation time : 15 minutes baking time : 20 minutes
 













ingredients :


skin less boneless chicken breast                1 cup chopped 
mushroom                                      1 cup 
oil                                   2 tbsp
salt                                 1 tsp
red chilly powder             1/2 tsp 
pepper powder                 1/4 tsp
oregano                                 1/4 tsp
ginger garlic paste                    1 tsp 
fresh spinach                            3 cups finely chopped 
red sauce                                  2 tbsp
grated cheese                              3 tbsp
white sauce                         1 cup 

for crepe :

refined flour                  1 cup 
egg                                 1 
pepper powder             1/4 tsp
salt                      pinch 
milk                        1 cup

to garnish :

oregano                1 tsp
grated cheese       1 tbsp

method :


to prepare filling :

• heat oil in a pan add chicken breast  and stir fry on high flame for 2 to 3 minutes add chopped mushrooms and again stir for a while .

• add salt , red chilly powder , pepper powder , oregano , ginger garlic paste and stir fry for 1 minutes then add spinach and again fry and cover and cook on slow flame for 3 minutes more . 

• transfer this mixture into a bowl and set aside .

crepe batter :

• in a medium mixing bowl take refined flour , break one egg in it add salt and little pepper and slowly add mix and mix well .make fine batter avoid any lumps in it . 

• heat a oil in frying pan and pour 3 tbsp of crepe batter and make round shape crepe by moving frying pan in circular motion . 

• cook on slow flame until it get nice golden color then flip it and cook other side for 30 seconds . 

• remove in a platter and set aside . 

assembling and baking :

• to bake chicken and mushroom crepe take a oven proof dish spread white sauce over it followed by red sauce . 

• take crepe in a platter put prepared spinach and chicken filling over it then spread some oregano , cheese , and red sauce and fold the crepe and make roll .

• place this roll over white sauce of baking dish . there after again smear white sauce , red sauce and cheese . 

• garnish it with oregano , and grated cheese and bake it in oven at 180 degree for 20-25 minutes .

molten chocolate cake

cooking time : nil 
preparation time : 20 minutes 
baking time : 10 -12 minutes









ingredients :

baking chocolate (dark chocolate)                150-160 gram 
butter                                                  80 grams 
ground sugar                                           90 gram 
all purpose flour                                    2 tbsp
egg                                                           4




method :

• melt chocolate and butter together in oven & whisk

• egg and sugar together until egg become pale yellow and look like whipped cream.

• add 2 tbsp of flour and again beat well .

• add melted chocolate and butter mixture and keep stirring during adding .

• grease baking molds with butter .

• scoop the mixture into molds /or any baking bowls allow the bowl to half empty .

• place choco chips on top of each mixture mold / bowl .

• and bake it for 10 minutes at 180 degree and serve immediately .

note :

if you dont want to eat immediately . bake it before serving for 30 seconds in microwave .

morocco chicken tangy / tandoori chicken / murg musallam

cooking time : 40 minutes 

preparation time : 30 minutes 

baking time : 20 -30 minutes

ingredients :
to wash :


skinless whole chicken :                               1 kg
warm water                                                       7 to 8 cup
salt                                                          2 tbsp
lemon juice                                               5 tbsp or 1/2 cup 


for marination :

preserved lemon pulp                                 1 tbsp
salt                                                                1 tsp
saffron strand                                                    pinch  (optional)
ginger powder                                                    2 tsp
pepper powder                                                     1 /2 tsp
turmeric powder                                                   1 tsp
grated garlic                                                           4 to 8 clove 
water                                                                        1 tbsp
olive oil                                                           2 tbsp


for onion paste : 

grated onion                                     3 -4 large 
saffron strands                                   few 
turmeric                                            1 tsp
pepper powder                                     1/2 tsp
salt                                                   1/2 tsp
ginger powder                                   1/2 tsp


for mustard sauce   : 

mustard paste                                               2 tbsp
vegetable oil / olive oil                                 2 tbsp 






method :




to wash:

• take a chicken in warm water  bowl add 1 /2 cup of lemon juice and add 2 tbsp salt and rub the chicken gently .

• place it in running water and wash it gently then place it in strainer and allow to drain for 10 -15 minutes . .

now preparer sharmola / marination :

• take 2 inches preserved lemon pulp  cut it finely , in a small bowl take 2 tsp of ginger powder , 1 tsp salt , 1/2 tsp of pepper powder ,1 tsp of turmeric , and pinch of saffron , and pulp of preserve lemon , 2 tbsp olive oil , 4 crushed garlic clove , 1 tsp of water , mix all the ingredients well .

• pour this mixture into chicken bowl and rub chicken gently with it . cover the bowl with plastic wrap and marinate over night .in fridge.

• tie legs and wings gently by using tooth pick . (see the picture  you will come to know in which position you have to tie ).the lest marination in bowl set aside we will use it .

• in a deep bottom pan heat 2 tbsp olive oil , add 1 chopped onion , 3 grated garlics cloves , 1 tsp ginger powder , 1 tsp of turmeric , 1/2 tsp pepper powder , salt , and pinch of saffron .and left over marination sauce . stir for 5 to 6 minutes till onion get light golden color .

• now add marinated chicken into it and cover and cook each side for 5 minutes .(i.e once it cook 5 minutes on one slide turn the chicken and cook another side for 5 minutes ).

• now take breast sight of chicken into bottom and put 1 bunch of fresh cilantro / coriander leafs into pan . add 2 cups of water . and cover and cook for 20-25 minutes on medium flame / heat .

• now flip it and cook another 20 minutes on another side .

to make spice sauce: 

• after removing chicken into baking tray there must be left sauce in pan now cook the left sauce till it get little thick. 

prepare onion sauce .

• in a frying pan add 2 tbsp of olive oil add 4 large grated onion and stir for 2 minutes . add salt , black pepper 1/2 tsp , 1/2 tsp turmeric , 1/2 tsp ginger powder , and sauté .add 1/2 cup of chicken juice (taken from chicken being cooking )  and cook on slow flame for 15 minutes . stir time to time to ovoid burning  ,

mustard paste :

• in a small ball take 1 tbsp mustard paste  add 2 tbsp vegetable oil and mix well .

baking :

• place the cooked  chicken into baking tray, put the breast side on top and brush mustard paste on it gently .bake it at 200 degree for 20 minutes .

assembling :

• place the chicken into serving platter and pour spices sauce over it followed by onion paste .serve with bread .

if u dont have preserved lemon u can add 2 tbsp of lemon juice and add quantity of salt . 

chicken with olives and lemon

preparation time : nil 

cooking time : 20 minutes 










ingredients :



boneless skin less chicken  thighs and legs .               1 kg 
grated ginger                                                                 1 tsp
turmeric powder                                                            2 tsp
green olives                                                                  1/2 cup 
grated garlic                                                                    2 tsp
salt to taste 
pepper powder                                                     1 tsp
onion                                                                                   2 chopped finely 
lemon pickle                                                                 1 tbsp
chopped cilantro/coriander leaf                                       1 tbsp
lemon juice                                                                          2 tbsp
water                                                                                     1 cup
olive oil                                                                                    3 tbsp



method :

• in a pan heat up olive oil add grated ginger grated garlic , turmeric powder, and chopped onion  and stir till garlic get cooked little . 

• add chicken pieces and stir till chicken changes its color . it will take about 3 to 5 minutes on medium flame .

• add lemon juice , pepper powder , salt stir for a while and cover and cook on slow flame for 5 minutes .

• now add olives , cilantro and 1 cup of water and again cover and cook till chicken get fully done , and oil comes out .

• remove in serving platter and pickled lemon and serve . 

parat wala paratha/ layerd paratha / msemens

cooking time : 20 minutes
preparation time : 30 minutes















ingredients :

refined flour                 500 grams
semolina                     100 grams
yeast                                1/2 tsp
salt                                 1/2 tsp
butter/ghee/oil                  1 cup




method :

• in a large mixing bowl take 500 grams of refined flour , 100 grams semolina , 1/2 tsp salt , 1/2 tsp yeast and mix well .

• add little warm water and make fine dough .

• knead the dough with your palm about 10 to 15 minutes . and set aside to rest for 10 minutes .

• rub some butter over it . make sure dough is smooth and elastic . 
• divide the dough in 5 to 6 equal parts .

• in a bowl take 1 cup of melted ghee/ butter / or vegetable oil .
• now dip the small balls into melted ghee / butter / oil and flatten it by using your fingers and palm as shown in picture .

• continue flattening as much as thin you can do .

• when your dough reach its thinnest 1/2 tsp of semolina over it . (that will help to keep the fold part separate ).

• now fold it as shown in picture and make small square shape .(shown in picture .).and set aside .

• now do the same with other ball and .after spreading  semolina .now place the pre made square into center of it and fold again .(shown in picture ). 

• now flatten it with the help of your palm and finger .

• heat up a non stick frying pan spread some ghee/ butter / oil over it and place this . and cook  and flip it occasionally till it get nice crisp golden color on both the side . this will take about 10 minutes on both the sides to cook . cook it on very slow flame .

• remove in a platter and serve with soji ka  halwa or with any dessert you like.

Baghrir /french crepe

preparation time : 10 minutes
cooking time : 10- 20 minutes 












ingredients :

semolina                      250 gram
flour                            4 tbsp
dried yeast                     1 tsp
salt                                   1/2 tsp
warm water                      4 cups
baking powder                   20 gram
sugar                                  1/2 tsp
butter                                  1 tbsp





method :

• in a blander jar take 250 gram of semolina , 4 tbsp of refined flour , 1 tsp of dried yeast , salt and sugar 1/2 tsp ,add warm water and blend it for at-least 7 to 8 minutes .

• now open it and add 20 grams of baking powder . and again blend for 3 to 4 minutes until smooth paste .

• now heat up a non stick pan brush it with butter . and pour 1/4th cup mixture into it and allow it to cook on slow heat for 3 to 4 minutes or until you get nice bubble on front layer shown in picture .

• remove it in paper and allow it to cool down its so soft and lavish crepe . 

• brush some butter &honey on it .(honey is optional ).