A taquito, tacos dorados, rolled taco, or flauta is a Mexican food dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as sour cream and guacamole. Which every would like to have a bite, especially kids favorite. 😋😋👌👍

Ingredients for making the Chicken Taquitos

• 2 1/2 cups cooked shredded chicken
• salt and pepper to taste
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 12 small corn tortillas
• oil if frying
• cooking spray if baking optional

Method of making the Chicken Taquitos

• In a mixing bowl combine the chicken, salt, pepper, chili powder, garlic powder, cumin, cheddar cheese and Monterey Jack cheese.
• Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until tortillas are warm and pliable.
• Lay out the tortillas on a flat surface and divide the chicken and cheese mixture among the 12 tortillas. Roll up each tortilla tightly and secure with a toothpick.
• To fry the taquitos: Heat 3/4 inch of oil in a deep pan to 350 degrees F. Add 3-4 taquitos and fry until crisp and golden brown, 3-5 minutes. Repeat with remaining taquitos.

• To bake the taquitos: Preheat the oven to 425 degrees. Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake for 15-20 minutes or until crispy and golden brown.
• Remove toothpicks, then serve hot with the choice of cheesy dip or with Guacamole dip. 😀😀

Please Note

Please do not worry about the calories as it’s a fried snacks which is ok during weekend or you can say for a cheat day when you can have the food of your choice. So forget about the calories and enjoy this special delicacy which is easy and ready for the fun. Have a fabulous and delicious Sunday 🙏🙏💐💐😀😀🥰

From the childhood we are so much fond of these Mexican delights, which we often used to have/eat for the change, and which was my favorite amongst all siblings, I like Taco Bell’s Chalupas ! you will too love this Homemade Chalupas Preparation that you can make, This bread is easy to make and fill with whatever you want or what all left over food you have at home. My mother used to fill it with cheese, beans and minced meat. Umm… yummy😋😋👍❤️

Ingredients for making the Chalupas

• 2 ¼ cup refined flour
• 1 tbsp Baking powder
• ½ tsp Salt/ to taste
• 30 gms shortening
• 1 cup milk
• Canola oil, for frying
• 450 gms ground chicken cooked
• Sharp cheddar cheese
• Lettuce
• Diced tomatoes
• Sour cream
• Taco sauce

Method of making the Chalupas

1. Heat the oil in a heavy duty shallow skillet such as a cast iron skillet.
2. In a large mixing bowl, add the flour, baking powder, salt, and shortening. Use a fork to mix the ingredients together. Pour the milk into the dry ingredients. Use a wooden spoon to mix ingredients in with the milk to form a ball of dough.
3. Turn dough onto a floured surface and roll until smooth. Mold the dough into a loaf about 8 inches. Divide the dough in half, then into fourths. See the picture above. Roll each individual section into a ball and roll out the small ball of dough into a round circle about 4-5 inches wide.
4. Use tong and carefully dip half of the chalupa dough into the hot oil. Once that half of the dough has begun to fry up but not quite brown, flip the chalupa bread with the other half of the dough frying in the oil. This is if you want to try to have the chalupas have the dip on the bottom for your fillings. If it doesn’t matter to you, just fry on both sides for 2 minutes until golden brown and remove from oil onto cooling rack lined with paper towels.
5. Fill your chalupas with chicken, lettuce, cheese, tomatoes, and a dollop of sour cream. Top with taco sauce of your choice.

Please Note

If you loved to have more cheese then again you grate more cheese on the top of the filling to give it more cheesy texture.🥰❤️👌😋

We have so many different variants for cooking different sorts of meats and poultry, as we have wide techniques in our authentic Indian contemporary cuisine, Handi is a vessel which stands for a clay pot or a terracota pot. And this particular curry is traditionally cooked in a clay pot which add more exotic texture to this curry. This slow cooking method gives the immense taste to the meat dishes and help them to maintain their nutritious value🥰👍👌

Ingredients for making the Handi Murgh 😊💪

• 1 kg Chicken legs as per this recipe you can use chicken cuts as per your preferences
• 1 1/2 cup Yougurt whisked/curd
• 10-12 Cashews & Almonds/Paste
• 3 large Onions thinly sliced
• 2 medium sized Tomatos chopped
• 1 1/2 tbsp Ginger & garlic paste
• 2-3 Green chillies chopped
• 1 1/2 tsp Chilli powder or as per taste
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 2 tsp Coiander seeds lightly crushed
• 1 tbsp Kasuri methi (dried fenugreek leaves)
• 1/2 tsp Garam masala powder
• 1/2 tsp sugar
• Salt to taste
• 4-5 tbsp Ghee/ Butter

Method for making this heavenly dish Murgh Handi 😋

• In handi heat ghee/butter on a medium heat. Then add the onions and fry till it turns golden brown and aromatic.
• Add ginger garlic paste and fry for a mins so it’s becomes fragrant.
• Add chopped tomatoes, chillies and continue sautéing until the tomatoes are soft and mushy.
• Add all the spices as stated above 👆eg. chillipowder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2 mins
• Toss in the chicken pieces and mix everything well with the prepared masala.
• Continue frying for 3-4 mins stirring frequently. The chicken slowly starts releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat, or till the time chicken becomes tender or done cooked properly.

• Add in the whisked yogurt, nut paste, sugar, kasuri methi(dried fenugreek leaves) and the rest of the coriander seeds and mix everything well.
• Add garam masala powder and give a good stir. Check the seasoning add salt sugar if required. Cook for another 8-10 minutes, stirring frequently.
• When you see oil seeping out from the gravy, turn off the gas. The Chicken handi is ready.
• Served hot garnished with chopped fresh cilantro/ coriander leaves. Accompanied with Butter Naan/ Roti/ Paratha. Or with steamed rice or jeera pulao as per your preferences along with salad papad and chutney.

• My favorite to eat this fabulous dish with butter naan, it would be mind blowing, try it out and enjoy with your loved ones.🥰🥰👌😋

Today speciality is a spicy meat gravy that has potatoes cooked with lamb or mutton in a thick stew. This is very much famous in northern part of India as it’s popular in old Punjab and it’s nutritiousness will surely make you to love this fantastic dish. Accompanied with rice or naan for a gastronomic delight. This dish very much famous in Arabian countries as well. Enjoy this journey while cooking this easy dish.👌👌🥰❤️😋

Ingredients for making the Aloo Gosht

• 2 tbsp canola oil
• 1 large onion finely chopped
• 5 cloves minced garlic
• 1 inch minced ginger
• 2 small chopped tomatoes
• 500 grams lamb with bone
• 300 grams potatoes, peeled and chopped into chunks
• Salt to taste
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp red chili powder
• 0.5 tsp turmeric
• fresh coriander leaves

Method of making the Aloo Gosht

1. Chop and soak the potatoes in a bowl of water. The soaking will help remove some of the starches from the potato.
2. Wash the mutton pieces nicely so there would be no blood in the bones of the meat and keep aside.
3. Heat oil in a skillet, Add chopped onions, garlic and ginger and fry on medium-low heat, keep stirring occasionally till golden brown. This will take about 12-15 minutes.
4. Add in the chopped tomatoes, 3/4 cup of water and all the spices. Bring to a boil and then cover and cook on low heat for about half an hour, till the water has reduced significantly Once or twice, uncover and stir the mixture vigorously, mashing the tomatoes and onions.
5. Add in the mutton pieces and fry for a few minutes, then you can blend the onions and tomatoes without adding any water, then cook the moisture out.
6. Once most of the water has dried up, uncover and turn the heat up to high and begin to mash the mixture vigorously till the mixture seems to come together in a dry clump and the oil begins to seperate from the sides.
7. Add the sliced potatoes and let it cook for another five to 6 minutes, check the mutton pieces weather it cook or still it needs more cooking to cook properly.
8. Once the meat would be cooked then adjust the seasoning check the consistency and garnished with freshly chopped coriander, served hot with naan roti or steam rice. As per your preferences. You can add salad and mockatail also along with this course of food.

Please Note

You can marinate the mutton with spices a night before cooking to get the authentic taste of this dish. Enjoy this exotic dish with Khamiri roti or Roomali roti.👌🥰👍❤️

Zafrani Murgh is abdelicacy from the cuisine of Nawabs. The Mughal cuisine, It is a typical chicken curry recipe that is high in flavours and is cooked in cashew paste to add the richness to it. Some of the important things that one should always keep in mind while cooking Mughlai chicken dishes is to ensure the chicken is cooked for longer than usual dishes and still holds tenderness. One of the delicious delicacy which you would love.👍🥰

Ingredients for making the Zaafrani Murgh

• 1 whole chicken
• 3 tablespoon fresh cream
• 2 teaspoon lemon juice
• 3 tablespoon yoghurt
• 2 tablespoon ginger garlic paste
• 2 tablespoon tomato purée
• 2 tablespoon cashew paste
• 1 Bay leaf
• 2 tablespoon butter
• tablespoon chilli powder
• 1/2 teaspoon cumin powder
• 3 strand saffron
• 3 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 handful coriander leaves
• salt to taste
• 1 whole green chilly

Making of Zaafrani Murgh

Soak The Saffron Strands And Wash The Chicken

Take 3 saffron strands and add them to a small bowl of water. Keep them aside. Wash and clean the chicken and pat it dry.

Prepare The Chicken Marinade

In a bowl add curd and lemon juice and mix well. In the same bowl add all the spices along with the saffron water. Mix everything well and marinade the chicken. Coat each piece well and marinate for at least 2 hours in the refrigerator.

Cook On Medium-Low Heat And Serve!

1. Skew the marinated chicken in the skewer and cook it in the tandoor for 10 to 12Minutes once it’s half done take it from the tandoor. heat heavy bottom pan add oil add ginger garlic paste, cook for a while, add tomato paste cook for another two minutes then add all the spices as stated above. Add yoghurt and little water/ stock to make a smooth gravy. Now add the chicken pieces into it combine well cover with a lid and let it cook on medium-low heat, for at least 10-15 minutes. Once the oil comes to the surface and if the gravy becomes aromatic and smelling good, turn the off the heat add fresh cream and mixed well, add saffron/ Zaafran sprigs and garnish with slit green chilly.

Please Note

Enjoy this fabulous creamiest dish with butter naan/ garlic naan or peas pulao.’one of my personnel favorite. Rich dish with cream and saffron. A royal dish from the luxurious cuisine. 😋😋🥰👍

The Chicken Malai Curry is a mouthwatering chicken dish that’s belongs to northern subcontinent of India. The rich flavor of coconut milk in a curry mixture spiced with chicken to form tasteful chicken malai curry. It may be served with naan, roti or paratha or plain rice/ pulao.

Ingredients for making the Chicken Malai Curry

for marination of chicken

• 1 pcs chicken broiler
• 4 tablespoon hung thick curd
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste crushed
• 1/2 teaspoon salt

for curry

• 2 pieces of onion medium size
• 1 piece tomato medium size
• 4 tablespoon refined oil
• 1 teaspoon black cumin seeds
• 1 piece black cardamom
• 4 pieces of green cardamom
• 1 inch of cinnamon stick
• 2 piece bay leaf
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/2 teaspoon coriander powder
• salt to taste
• sugar to taste
• 1 teaspoon turmeric powder
• 1/2 cup coconut milk
• 1 tablespoon poppy seeds
• 4-5 pieces cashew nut
• 2 pieces almond
• 1/2 cup lukewarm water
• 1 piece chopped green chili
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1 cup water

for garnishing

• 2 tablespoon fresh cream

Method of making Murgh Malai Curry

to marinate chicken

• Mix curd, ginger paste, garlic paste and salt in a bowl.
• Add chicken pieces and mix well, cover the bowl with a plastic wrap well, then keep in the refrigerator for up to 3-4 hours for marination.

Pre preparation of the paste for curry

• Sliced the onions roughly and put it in the mixer jar and grind to make a fine paste and keep it aside in a bowl.
• Sliced the tomatoes and put it in the mixer jar and grind to a make tomato puree.
• Blanch the almond and cashew nuts Soak the poppy seeds in a bowl for around 10 minutes in lukewarm water. Then move it to a mixer jar and grind to a make paste. Keep the paste ready to use later.

Method of making Chicken Malai Curry

• Heat 4 tablespoons of refined oil on medium flame in a skillet, add black cumin followed by black cardamom, green cardamom, cinnamon stick, bay leaf, turmeric powder, and red chili powder.
• Add chopped green chili, onion paste to the pan. Fry onion paste until onion turns light brown.
• Turn the flame to low and add ginger garlic paste, coriander powder along with salt and fry it for 5 minutes stirring continuously Then add tomato puree and fry until oil starts separating on the side of the Skillet.
• Add the marinated chicken along with the marinade to the spices combine well and cover the pan with a lid. Cook it for around 15 minutes, stirring occasionally after every 3-4 minutes in low heat then cover the pan again till the chicken is slightly browned and oil leaves sides.
• Add paste of poppy seeds, cashew nut and almonds prepared earlier then add garam masala and cook for another 5 minutes on medium heat.
• Now add coconut milk and cook for another 2 minutes. Add sugar to your taste. Adjust water if you want a thick or thin gravy and cook it till the gravy starts boiling.

for garnishing

• Once the chicken cooked well, check the seasoning pour cream on top and mixed well to give the unique texture.
• Served hot accompanied with Naan, roti, Paratha or peas pulao. Enjoy this superb delicacy during any occasion have great day ❤️❤️ u all 👍👍👌👌

Mutton pepper fry is one of the most elegant dish of south India, which is very much popular in All over the region, every province has its own technique of making this pungent dish, black pepper is the spice herb which has so many health benifit most importantly it helps to regulate the blood circulation and purify the blood cells. herbal curry leaves helps in reduce the high blood pressure !!👌👍 enjoy this dish which I have bring for you from my ❤️❤️

Ingredients for making the Mutton pepper masala

• 250 gms mutton
• 100 gms mutton liver optional if you want
• 2 medium sized onion, finely chopped
• 2 tbsp ginger garlic paste
• 1 tsp turmeric powder
• 2 and ½ tsp black pepper powder
• 2 tsp coriander powder
• ½ tsp cumin powder / jeera
• 1 tsp garam masala
• salt to taste
• 1 stick curry leaves
• 1 tsp mustard seeds
• 4 tbsp gingelly oil or groundnut oil
• 1 cup water or more if needed

Method of making the Mutton Pepper Masala

• Marinate mutton and liver with turmeric powder and keep aside for 10 minutes.
• Wash them again and keep aside.
• Take a pressure cooker and add 4 tbsp oil. Temper mustard seeds and curry leaves.
• Add chopped onion and cook for another 2 minutes on low medium heat.
• Add ginger garlic paste and stir a while. Add pepper powder, cumin powder, coriander powder and garam masala.
• Mixed all the added ingredient/ spices well. Now add mutton and liver. Add salt to taste and mix well.
• Add water for the right consistency and stir well. Close the lid and pressure cook on low medium flame for 11-13 whistles. So that the mutton would be become tender.
• After that remove the pressure cooker from the heat and allow to cool. Once the pressure settles down, open the lid.
• Check the consistency and seasoning if needed you can add at this point of time.
• Cook the masala for a while without the lid. So that it has got the right texture and mutton should be coated well with the Masala. Let the mutton rest for a while.
• Serve this magnificent dish mutton pepper masala with malabari paratha, Jeera rice or plain rice.
• My favorite to eat it with malabari Paratha. Along with green salad and coke !❤️❤️

Please Note

You can adjust the spice level as per your preference as black pepper is hot so check weather you can eat that much spicy food or not, so be careful before adding the peeper.

A sumptuous culinary wonder, foodies have long considered chicken tikka masala with its roasted chunks of succulent chicken doused in a creamy orange curry sauce a testament to the UK’s status as a multicultural epicentre. But where did Britain’s unofficial national dish begin? It is the originally innovative on the rich and wide culture of Punjab😋😋

Ingredients of making the Chicken Tikka Masala ❤️

For the chicken marinade

• 800 gms boneless and skinless chicken thighs cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 1 teaspoon of salt

For the gravy

• 2 tablespoons of vegetable/canola oil
• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 400 gms tomato puree
• 1 teaspoon Kashmiri chili (optional for colour and flavour)
• 1 teaspoon ground red chili powder
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• 4 tablespoons Fresh cilantro or coriander to garnish

Method of making the Chicken Tikka Masala❤️

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
• Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
• Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
• Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
• Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
• Garnish with coriander and serve with hot butter garlic Naan/ Naan/ Latcha paratha or Jeera pulao. Enjoy this one of very popular dish which is liked through out the world.❤️❤️😋😋

Kashmir is a heaven in our Country and it’s traditional delicacies are nectar ! Kashmiri Dum Aloo, is a mild spiced whole potatoes (aloo) curry cooked with rich spices, and healthy yogurt. This will be the best tasting, authentic and tender whole potato curry you will ever enjoy. So you must try this magical dish which you would love to eat with your family and friends❤️❤️👌👌

Ingredients for making the Kashmiri Dum Aloo

• 300 gms Baby potatoes
• Oil for frying
• 4 tbsp Mustard oil
• 2-3 Kashmiri dry red chilli whole
• 3-4 Cloves/Laung
• 2 Black cardamom/Badi elachi
• 2 Green cardamom/ elachi
• 5-6 Black peppercorns/ kali mirach
• 1 cup Onion (Finely chopped)
• 1 and 1/2 cup Yogurt
• 2 tsp Kashmiri red chilli powder
• 1/2 tsp Turmeric powder/haldi
• 1 tsp Dry ginger powder/ Adrak
• 1/2 tsp Garam masala powder
• 2 tsp Fennel powder/ saunf
• 2 tsp All purpose flour/ maida
• Salt to taste

Method of making this heavenly dish Kashmiri Dum Aloo

• Wash the baby potatoes and prick them with a tooth pick all around, Heat water in a pan. Add 1 tbsp salt in it.
• When it comes to a boil, add the potatoes and boil them till tender.
• Drain the water and peel the skin of the potatoes. Heat oil for frying in a pan.
• Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
• Heat mustard oil in a heavy bottom pan. When it starts to fume, simmer the gas.
• Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.
• Add onions and fry till golden brown.
• Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.
• Pour the yogurt mixture in the pan and keep whisking while pouring.
• Cook until the mixture comes to a boil. Add the potatoes, salt and 2 cups of water.
• Cover the pan with a tight fitting lid and simmer the heat to minimum. Cook for 10-12 minutes on low heat.
• Serve this traditional nectar hot with naan/ butter naan/ taftaan or Kashmiri pulao.

Please Note

Some people make these dum aloo dry and some with gravy. So you can make this recipe as per your own preferences and can add or subtract the spice level as per your own taste as you are cooking so every thing depends only on you. Enjoy this tasty delicacy especially from the Kashmir❤️❤️👍👍👌👌

Delicious mutton korma is a traditional fragrant qorma, an Awadhi dish, indeed to die for. One of the finest royal mutton recipes loaded with rich Mughlai flavours to feast on together with your family. I have mentioned a very easy method how to make this exotic delicacy.

Ingredients for making the Mutton Korma

To make mutton korma we need

• 1 kg Lamb or Goat Meat (mutton on bone) cut in pieces.
• 3 Onions large size, finely Sliced or 3/4 cup of brown fried onions
• 250 gms Yogurt whisked well
• 1 tbsp Coriander powder
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 3/4 tbsp Kashmiri red chili powder
• Few drops of Kewda essence
• A pinch of saffron soaked in 3 tablespoons of warm milk
• 1/4 tsp Nutmeg powder
• 1/4 tsp Mace powder
• 7 tbsp Ghee
• 450 ml Water

Whole spices to dry roast

• 1.5 inch Cinnamon stick
• 4-5 Green cardamom
• 6-8 Cloves
• 6-8 Black peppercorn
• 1 tsp Poppy seeds
• 10 Cashew nuts
• 2 Black cardamom

Method of making the mutton korma

Preparation of mutton korma recipe

• Soak a pinch of saffron in 2-3 tablespoons of milk and keep it aside.
• Dry roast the cashew nuts poppy seeds and whole spices
• Heat 5 tbsps of oil in pan. Then, add 3 large finely sliced onion.
• Fry them until golden brown and crisp. Do not over brown them as it might give the bitter to korma.
• Take the onions out onto a plate. You can use the remaining oil with ghee to make korma
• Once the brown onions are done, then in a blender, add all the dry roasted ingredients along with brown onions.
• Now blend it to make a smooth paste. Set it aside

Making of mutton korma

• Now heat 5 tbsp ghee in a handi, Add mutton pieces and fry until they sear to nice golden brown.
• Take the mutton pieces out and reserve.Add remaining ghee in the handi to sauté the mutton pieces.
• Now add ginger paste and garlic paste and fry well for 2-3 minutes.Then ground masala-onion paste, coriander powder and red chili powder, mix well.
• Add whisked yogurt and stir until well blended. Cook for 3-4 minutes or until oil starts oozing out.
• Then add fried mutton pieces, salt and 450 ml of water.
• Cover the handi and cook until mutton is just tender. Then, add saffron milk, kewda essence, mace and nutmeg powder and mix.
• Fragrant mutton korma is ready, serve hot with poring more desi ghee on the top along with butter naan/ roti or paratha. Best goes with zaafrani pulao as well.

Please Note

• Traditionally mutton korma is made in copper handi, deg or Lagan.
• You can make mutton korma in oil instead of ghee or use a mix of oil and thee both.