Скачать или смотреть Freezer-Friendly Ramadan Recipes || Make And Freeze Recipes For Ramadan 2026 By Kitchen Delicious

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Chicken Cheese fingers:
Ingredients:
-Chicken cubes 250 gm
-Paprika powder 1 tsp
-Oregano 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Lehsan powder (Garlic powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Cheddar cheese grated 1 Cup
-Maida (All-purpose flour) 1 Cup or as required
-Ande (Eggs) beaten 2
-Bread crumbs 1 Cup or as required
-Oil for frying

Directions:
-In chopper,add chicken cubes and chop well to make a mince.
-Take out mince in a bowl,add paprika powder,oregano,black pepper powder,garlic powder,salt,cheddar cheese and mix until well combined.
-Grease your hand with oil,take a mixture and make a ball and roll out in finger shape,coat in all-purpose flour then dip into beaten eggs and coat in bread crumbs & keep it in freezer for 2 hours.
-Can be stored up to 1 month in freezer.
-In frying pan,heat oil and fry until golden brown.


Street Style Keema Samosa:

INGREDIENTS & METHOD

Mutton keema (Mince) 350g (with 20 % fat)

Lal mirch (Red chilli) crushed 1 tbs

Sabut dhania (Coriander seeds) roasted & crushed 1 tbs

Zeera (Cumin seeds) 1 tbs

Haldi powder (Turmeric powder) ½ tsp

Namak (Salt) ½ tbs or to taste

Garam masala powder ½ tbs

Lehsan (Garlic) crushed 1 tbs

Hari mirch (Green chilli) crushed 1 tbs

Hara dhania (Fresh coriander) chopped 2-3 tbs

Podina (Mint leaves) chopped 1 tbs

Pyaz (Onion) chopped 2 Cups

Hara dhania (Fresh coriander) chopped 2 tbs

Podina (Mint leaves) chopped 1 tbs

Hari mirch (Green chilli) chopped 1 tbs

Maida (All-purpose flour) 3 tbs

Water 3-4 tbs or as required

Mon Salwa Samosa leaves 400g

Cooking oil for frying

Directions:

In a frying pan,add beef mince,red chilli crushed,coriander seeds,cumin seeds,turmeric powder,salt, garam masala powder,garlic,green chilli,mix well & cook on low flame for 2-3 minutes.

Add fresh coriander and mint leaves,mix well & cook on medium flame for 7-8 minutes.

Let it cool.

In a bowl,add cooked mince mixture,onion,fresh coriander,mint leaves & green chilli,mix well & set aside.

In a small bowl,add all-purpose flour,water & mix well.Flour slurry is ready!

Take samosa leave and make pocket,add mince filling in the center (1 tbs) and roll into the shape of samosa and seal corners with all-purpose flour slurry.

Similarly make other samosas (makes 40-45 mini samosa).

Can be stored in freezer for up to 2 weeks.

Deep Fry:

In wok,heat cooking oil and deep fry on medium flame until golden brown & crispy.

Bake:

Brush mini samosa with oil & bake in preheated oven at 200C 20-25 minutes (flip in between once after 15 minutes).

Air Fry:

Brush mini samosa with oil & air fry in preheated air at 200C fry for 10-12 minutes (flip in between once after 5 minutes).

Serve with chutney.

White Sauce Chicken Cutlet:

Ingredients:
-Cooking oil 2 tbs
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) chopped 1 tbs
-Chicken boiled & shredded 2 & ½ Cups
-Kali mirch (Black pepper) crushed ½ tsp
-Namak (Salt) 1 tsp or to taste
-Corn kernels boiled & roughly chopped 3 tbs
-Shimla mirch (Capsicum) chopped 3 tbs
-Makhan (Butter) 2-3 tbs
-Cooking oil 1 tbs
-Maida (All-purpose flour) 3 tbs
-Doodh (Milk) 1 & ½ Cup
-Dried oregano ½ tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Namak (Salt) ½ tsp or to taste
-Cheddar cheese grated 1 Cup
-Anday (Eggs) whisked 2
-Breadcrumbs 1 Cup or as required
-Cooking oil for frying

Directions:
-In a wok, add cooking, onion, garlic & mix well, then sauté for a minute.
-Add boiled & shredded chicken, black pepper crushed, salt, mix well & cook for 2 minutes on medium flame.
-Add corns kernels, capsicum, mix well & cook for a minute then take out in a bowl & set aside.
-In the same wok add butter, cooking oil & let it melt.
-Add all-purpose flour & mix well for 30 seconds.
-Gradually add milk while whisking.
-Add dried oregano, black pepper crushed, salt & whisk well until it thickens.
-Now add chicken & veggie mixture & fold the mixture.
-Turn off the flame,add cheddar cheese & mix well.
-Let it cool.
-With the help of greased hands, take small quantity of mixture (50g) & shape in a cutlet.
-Dip the cutlets in whisked egg & coat with breadcrumbs (makes 14-15).
-Can be stored in an airtight container for up to 1 month in freezer. Don’t thaw before frying.
-Heat cooking oil in a frying pan & fry on low flame until golden brown.
-Serve with tomato ketchup or chutney!

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