Pull me up burger is a cheesy, delicious burger with crispy, saucy chicken patties. The cheesy cream spilling all over the burger is a mouth-watering sight. The chicken patties are saucy and crunchy and taste wonderful when combined with the flavours of the burger. The chicken burger with the cheesy cream will be a favourite of children and adults alike.
pull me up burger
Ingredients
Chicken
Burger buns
Egg – 1 no
Crispy Chicken mix from Crust and Crumb
Tomato sauce – 2 tbsp
Chilli sauce – 1 tbsp
Kashmiri chilli powder – 1 tsp
Sugar
Red chilli flakes
Chilli powder
Turmeric powder
Salt
Butter
Maida – 2 tsp
Milk – 2 cups
Cheese slice – 1 no
Mayonnaise
Lettuce
Onion
Preparation
Chicken patties
Flatten the chicken breast piece and cut it into thin slices. Flatten the slices to make them similar to a fillet. Wash the fillet well and drain the water fully. Beat one egg. Take the crispy chicken mix from Crust and Crumb in a bowl. Dip each chicken fillet in the egg. Then coat it in the chicken mix. Let it rest for 5-10 minutes. Usually, chicken patties are deep-fried. Here, I am going to prepare crispy, saucy chicken patties. For this, I will be coating the fried chicken in the sauce. So instead of deep-frying the chicken, I will be frying it in a frying pan. Pour enough oil into the frying pan. Flatten the fillets and fry them over a medium flame until both sides are golden.
Heat a pan and melt some butter in it. Mix 2 tbsp of tomato sauce, 1 tbsp of chilli sauce, 1 tsp of Kashmiri chilli powder, some sugar and red chilli flakes with some water and make a thick sauce. Pour this sauce into the warm butter. Add the fried chicken patties to the sauce. Cook them and coat the chicken with the sauce over a low flame. Make it dry.
Pull me up burger
Cheese cream
Melt some butter in a pan. You can also use sunflower oil instead of butter. Add 2 tsp of maida to the pan and mix well. Maintain a low flame. Little, by little, pour 2 cups of milk and combine the mix well. The lumps in the mix will disappear when we mix it. Add one cheese slice to the mix. It is better not to add more cheese slices as it might make the mix thicker upon cooling. Since we don’t need stretchy texture, we need not use mozzarella cheese. Also, mozzarella cheese will make the mix too thick. Cheddar cheese will also make the mix too thick. So cheese slice is the perfect option. Add a little chilli powder for the flavour and colour. Add a little salt. We don’t want the cheese cream to be salty. When the cheese cream attains a flowing consistency, remove the flame. Let it cool down.
After the cheese cream has cooled, blend it in a blender and pour it back into the pan. Heat the cheese cream to obtain the right consistency. This will prevent the cheese cream from thickening. Take a little turmeric powder on a plate and mix it with a little of the cheese cream. Mix this paste with the cheese cream. This is to obtain yellow colour. Instead of turmeric powder, you can use food colour.
Cut the burger bun into two. Apply mayonnaise inside the burger bun. You can also use cheese cream instead of mayonnaise. Layer onion slices over it. Place the crispy, saucy fried chicken. Place lettuce and two slices of tomatoes. Place a slice of cheese. Spread some mayonnaise on the other burger bun and close it. You can layer the burger as you like. It is good to heat the burger but I did not.
Place a cup or anything with a round top and bottom over the burger. Lightly press the cup and firmly place it on the burger. Pour the cheese cream into the cup. Sprinkle some black sesame seeds over it.
The pull me up burger is ready. Pull the cup up to spill the delicious cheese cream over the burger and have a big, tasty bite!
Coin porotta is a South Indian delicacy that is adored by everyone. Most people shy away from preparing coin porotta as it is hard for them to toss the porotta, knead it for a long time or they don’t want to add eggs. This is a simple recipe for coin porotta that doesn’t involve tossing the porotta, kneading it for a long time and adding eggs. This is very easy to prepare and can be done by even beginners in cooking.
Ingredients
Maida - 2 cups
Milk powder - 2 tsp
Salt
Ghee
Sunflower oil
Please find below the video for coin porotta
Preparation
Mix maida, milk powder and salt with some water. Knead the dough well. It is enough to knead it as much as for a chappathi. Roll it and knead it again. The dough will not be very soft. Make small balls from the dough. Pour sunflower oil into a bowl. Keep the balls soaked in the oil for at least 2 hours.
After two hours, the balls will be very soft. Do not knead or roll the dough. Spread some oil on the countertop and flatten each ball as thin as possible. Make thin pleats on the flattened dough. Stretch it. Ensure that it doesn’t break while stretching. Roll it to form a circle. Repeat the same for all the balls.
Spread oil on a pan. Press each ball with your palm and add it to the pan over a low flame. Flip the coin porottas at times. Apply ghee on top. If you wish, you can press the warm porottas from both sides to separate the layers. This is not usually done for coin porottas. But it will make the porotta very soft and easy to eat.
Al faham is the Arabian barbecued chicken, grilled over coal or in an oven. It is famous in India, especially in Kerala. The special spice powder used for preparing Al faham enhances the flavour of the chicken which is further added to by the smoky flavour. It can be prepared at home with the available spices. The only hard part of preparing Al faham is lighting the coal. Other than that, it is very simple and mouthwatering. Al faham can be taken with Kuboos, porotta, chappathi etc. Toum, mayonnaise etc. is taken as a side dish with Al faham.
AL FAHAM CHICKEN
Ingredients
Shallots - 1 handful
Garlic - 2 bulbs
Chicken - 1200-1300 g
Ginger - 1 small piece
Capsicum - 1 small piece
Curd - 3-4 tbsp
Chicken stock - 2 cubes
Pepper powder - ½ tsp
Turmeric powder - ½ tsp
Al faham spice powder
Coriander seeds - 4 tbsp
Cumin seeds - 1 tbsp
Kashmiri red chilli - 5-10 nos
Cinnamon
Cloves
Cardamom
Preparation of Al faham spice powder
Roast the Kashmiri chilli, cumin seeds, coriander seeds, cinnamon, cloves and cardamom. Roast the Kashmiri chilli separately. It will not get roasted with the other ingredients.
Make a fine powder of the roasted mix. This will have the aroma of the spices and will give a special taste to the Al Faham chicken. This is the special spice powder for Al Faham chicken.
Preparation of marinade
Make a fine paste of shallots, garlic, ginger, coriander leaves, mint leaves, capsicum, curd and one cube of chicken stock. The capsicum will provide a unique taste to the chicken. Add 3-4 tbsp of the spice powder to the paste. Keep aside the extra spice powder. Add pepper powder, turmeric powder and salt. Mix well. Add some lemon juice and one more cube of chicken stock. Mix well. You can also use ginger powder, garlic powder, paprika powder, onion powder, mint leaf powder etc. instead of ginger, garlic and capsicum paste we prepared.
Preparation of the chicken
Use small chicken and chicken pieces with thighs and legs. Wash the chicken well. Crush the chicken pieces using a pestle. This will soften and flatten the meat. This will help the chicken to absorb the marinade well. Wash the chicken again. Wipe the water from it. Make striped on the chicken using a knife. This will help the chicken absorb the marinade more. For meaty pieces, cut them open and make the stripes on them. This will make the chicken juicy. Ensure that the chicken is not fully cut open. Marinate the chicken with the marinade. Cover the marinated chicken with a cling wrap and freeze the marinated chicken for at least 2 hours. Or you can refrigerate it for a longer period.
Grilling the chicken
Add a layer of husk to the wooden stove. Place a newspaper over it. Add charcoal over the newspaper. I used 2 kg of charcoal. You can use coconut shells to maintain the heat for a long time. Light the stove.
Please find below the video of how to make al faham chicken
Spread some oil on the grill. This will prevent the chicken from sticking to the grill. Place the marinated chicken on the grill. Blow air into the stove to burn the coal. Place the grill over the flame. The approximate time for grilling the chicken is 15-20 minutes. After 5-10 minutes, flip the grill. Flip the grill 2-3 times at different intervals. Pour some coconut oil on top. The chicken Al faham is ready. I served it with Kuboos and Garlic toum.
Chicken Mandi is a
delicious rice dish that is unique in its method of preparation, serving and
taste. Though Mandi is a food item associated with Saudi Arabia, it is loved by
people of Kerala irrespective of their age. This tasty rice and meat
combination, which is available in restaurants, can be prepared at home easily
with this recipe. Though mandi preparation takes its time, the flavor of the
dish is worth it. The oily texture of the rice when taken with the chicken
pieces is mouth-watering.
Ingredients
Sella Basmati Rice
- 4 cups
Chicken (preferably
with skin) - 1 kg
Whole peppercorns
- 2 teaspoons
Garam masala
powder - 1/2 teaspoon
Cardamom - 1
tablespoon
Dry lemon -
Optional
Chopped capsicum -
1 No.
Chicken stock (salted)
- 4 cubes
Orange food colour
Sunflower oil -
3/4 cup
For
cooking rice
Salt - 2 teaspoons
Sunflower oil - 1
tablespoon
Preparation
Rice
preparation
Soak the Sella
Basmati rice for 20 minutes. We will not get the exact taste of Mandi with
ordinary Basmati rice.
Boil a large
amount of water. Add salt and sunflower oil to it. Do not add any other
ingredient to this water.
Add the soaked
rice to it.
Cook the rice
well. Sella basmati rice will take around 8 minutes to be cooked.
Mandi
preparation
Wash the chicken
well. Then wash it with vinegar so that the chicken will be cooked fast and the
insides become soft. Also, the dirt in the skin will be removed.
Add the chicken to
the biriyani pot. Try to take big pieces of chicken. Make holes on the chicken
with a fork so that it will absorb the masala well. Dry the chicken pieces with
a tissue.
Add whole
peppercorns, garam masala powder, cardamom, dry lemon, chopped capsicum and
chicken stock to it. Crush the chicken stock with your hand before adding it.
Add colour. Mix
well.
Pour sunflower
oil. Don't pour coconut oil. Then the taste will differ.
Cook the chicken
for 5 minutes over a high flame. Flip the chicken when the colour of one side
changes.
Transfer the
excess oil from the pot to a bowl. Remove the dry lemon.
Add a part of the
rice on top of it as the first layer over a low flame.
Spread some oil
from the bowl on top of the rice.
Add the remaining
rice over it as the second layer.
Spread the
remaining oil on top.
Sprinkle some red
colour on top. Mix some turmeric powder with milk and sprinkle it over the
rice.
Cover it with
aluminium foil and place a lid.
Cook it for an
hour over a low flame.
Move the chicken
to a side. Mix the rice with oil in the bottom of the pot.
Today I am sharing an easy and perfect recipe of chicken chukka. We will see how to prepare perfect chicken chukka easily at home.
PREPARATION
The main ingredient for chicken chukka is fried onions. I have taken 3 onions.We will need 3 - 4 onions for 1 kg of chicken. Thinly slice 3 medium sized onions.We have to fry it. Heat oil well and fry the onions.You can add little by little and fry it to finish this quickly. I am adding some salt with it.
If we fry it with salt, it is tasty and won't be spoilt fast upon storing.
It will take about 15 minutes for frying the onion. If you don't want to prepare the fried onion each time, you can fry the onion and store it. If we store the fried onion in a box after it cools down, we can quickly prepare this chicken recipe.
Fry it over a medium flame till it becomes brown. Move it to tissue. I had wiped it with a tissue afterwards. It will be very soft while it is hot. It will be crisp later. Set it aside for a while.We can mix the the ingredients now in a bowl. Add 2 teaspoons of crushed ginger, garlic and fennel seeds. I had crushed it without removing the garlic's peel. I washed it with the peel and crushed it.
Add 1/2 teaspoon of turmeric powder and 2 tablespoons of Kashmiri chilli powder. You can add more chilli powder for more spiciness. Add 1/2 teaspoon of garam masala powder and 2 teaspoons of pepper powder.
Though we are adding these according to the spiciness, there needs to be sufficient Kashmiri chilli powder and pepper powder to get the dish in the right colour. Add salt as required.
Thinly slice one medium-sized tomato and add to it. I am not adding coriander powder. It is not required for this recipe. Mix the masala and tomato well with hands. We are adding washed and drained 1 kg of chicken to this paste. Marinate the chicken well with the masala. Add the fried onion to it.
The fried onion, which was soft, is very crisp now. You can keep it outside for a while after mixing. But I am frying it now itself. If you are preparing fried onion and keeping it in a bottle, take more onion.
Add salt and mix well. When we are frying water will come out of the onion. Squeeze that water and fry in hot oil. Then the onion will be fried faster. Add 2 teaspoon of oil to the same pan. I removed the used oil. If you are using coconut oil for frying, remove a part of it.
No need to fry this in much oil. When oil is hot add curry leaves. Add the marinated chicken to this. Don't add much water to this. We can cook without water. I am adding less than 1/4 cup of water to cook this. Water will be there in chicken. If we add more water, then the marination will be gone.
So add some water and close this. Cook this in medium low flame. That is it. I am preparing Ghee rice in between. When the pan is hot add coconut oil instead of ghee. Add whole spices, garam masala, is added without grinding.
This is a chicken dish with less gravy. But that gravy is enough for any food with this chicken dish. Masala will be well coated in each chicken piece and have a good taste and flavour. If we want to prepare a chicken dish when we are busy, keep more quantity of fried onion in a bottle.
As I said earlier, slice the onion and add some salt. If we keep it for some time, water will come out of it. Squeeze it and fry is hot oil. Keep the fried onion in an airtight container after it is cooled. We can use it when we need it. The water for ghee rice is boiling. Add salt. Add washed rice to this. Drain the rice well before adding it. Else the water will be more. Close it and keep in medium flame for 5 to 8 minutes Then the ghee rice will be ready. Our curry is ready. It is having good color and oil has separated.
