Wednesday, 20 June 2018

Spicy Chicken Tortilla Roll Ups Recipe


  • 150g K&N’s Smoked Breast fillet
  • ½ cup diced tomatoes
  • 1 ½ cup cream cheese softened
  • 1 cup shredded cheddar
  • 1 tsp garlic minced
  • 2 tsp red chili powder
  • 1 tsp cumin
  • 1 tsp chili flakes
  • ½ tsp or to taste salt
  • 1/4 cup fresh coriander chopped
  • ½ cup green onion white and green parts, chopped
  • ½ cup cucumber (cooped)
  • 1 tbsp Jalapeno
  • 1 cup pasta sauce
  • 1 cup red cabbage
  • ½ cup black olives
  • 6-8 large flour tortillas

Cooking Directions:

  1. Prepare K&N’s smoked breast fillet as per the instructions on the pack and set aside.
  2. In a mixing bowl, combine cream cheese, cheddar cheese, green onion, tomatoes, cucumber, fresh coriander, salt, red chili powder, cumin, garlic, Jalapeno
  3. and red chili crushed. Mix together until well combined.
  4. Lay out tortillas and layer the pasta sauce evenly then divide cheese mixture evenly in the center of each one. Spread the filling into a thin layer leaving
  5. a 1/2-inch border around the edges. sprinkle some red cabbage, black olives and K&N’s Smoked Breast fillet stripes Roll each tortilla tightly.
  6. Use a sharp knife to cut into 1-inch thick slices and transfer to a serving platter.
  7. Cover with plastic wrap and refrigerate until ready to serve
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Friday, 8 June 2018

Leftover Rice

Leftover Rice 2 ways recipe

  1. Rice Croquette
  2. Instant Fried rice

Ingredients for Rice Croquette:

  • 1 cup rice (boiled leftover rice)
  • ½ cup chicken (boiled & shredded)
  • ¼ cup Mozzarella Cheese (Shredded)
  • ¼ cup breadcrumbs
  • ¼ cup parmesan cheese
  • 3 Eggs (well beaten)
  • 1 cup bread crumbs (for coating)
  • Oil (As Needed for frying)

Ingredients for Instant Fried rice:

  • 2 tbsp oil
  • ½ cup onions (Chopped)
  • ½ cup carrots (chopped)
  • ½ cup Bell Pepper (Chopped)
  • ½ cup chicken (boiled & shredded)
  • Salt (As needed for the taste)
  • 1 tsp black pepper
  • 500 gm leftover rice (boiled)

Instructions for Rice Croquettes:

  • Take a bowl, then add boiled leftover rice, boiled Shredded chicken, mozzarella cheese, bread crumbs, parmesan cheese, eggs, then mix well
  • Now apply some oil at the hands them make small croquettes from this prepared mixture
  • Coat them with 1 cup of bread crumbs
  • Put these croquettes into a metallic sieve then deep fry in oil until they changed into

Golden brown

  1. Rice Croquettes are ready
  2. Serve with ketchup/sauce etc

Instructions for Instant Fried Rice:

  1. Take a cooking pan, then add oil, onions, carrots, bell pepper, boiled chicken, salt, black pepper, cook for a while
  2. Then add leftover boiled rice, & mix
  3. Instant fried rice are ready to serve
  4. Spread some green onions (optional)
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Wednesday, 6 June 2018

Banana Pineapple Smoothie Recipe

Find the great collection of eid recipes and dishes from popular Food. Know the easy cooking method of eid recipes step by step.

Ingredients for pineapple banana smoothie:

  • 1 & ½ Cup Crushed Ice
  • 1 Cup Pineapple Slices
  • 2 Banana’s (Ripe)
  • 4 TBSP Yogurt
  • ½ Cup Orange Juice


  1. Put all these ingredients(for pineapple banana orange smoothie) in a juicer blender and blend.
  2. Then serve
  3. Pineapple Banana Smoothie is ready to serve
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Tuesday, 5 June 2018

Mutton Biryani Recipe

Ingredients for Rice:

  • 700 gm Guard Supreme Basmati Rice
  • Water (As Needed)

Mutton Biryani Recipe

Ingredients for onion paste:

  • 12-15 pieces Almonds
  • 1 cup Fried Onions
  • Water (As needed)

Ingredients for Marination:

  • 1 kg Mutton
  • 2 tbsp ginger garlic paste
  • 2 tbsp coriander powder
  • Salt (As Needed)
  • 1 & ½ tbsp red chili powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 cup yogurt

Ingredients for boiling Rice:

  • Water (As needed)
  • 1 tbsp Oil
  • 1 tbsp vinegar
  • 1 tbsp Whole spices
  • ½ tbsp cumin
  • 700 gm guard supreme rice (Already soaked)

Ingredients for Mutton:

  • 1 tbsp oil
  • Marinated Mutton (already prepared)
  • 1 tbsp whole spices
  • ½ tbsp cumin
  • Prepared Onion Paste
  • 1 Large Tomato (chopped)
  • ½ cup water

Ingredients for Assembling: 

  • cooked mutton
  • Guard supreme rice
  • 1 cup fried onions
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1 tsp kewra water
  • 1 tsp yellow food color
  • 1 tsp saffron milk
  • Salad, raita (Optional & as needed)

Directions for Rice:

  1. Add water in a bowl, soak the rice in this water for 22-25 minutes
  2. Set aside

Directions for Onion Paste:

  1. Combine the Almonds, fried onions, water, in a blender mixer & blend it well until you’ll got a thick & smooth paste
  2. Onion paste is ready

Directions for Marination:

  1. Add mutton, ginger garlic paste, coriander powder, salt, red chili powder, garam masala, turmeric powder, yogurt in a bowl & marinate for 1 hour

Directions for boiling the Rice:

  1. Add water in a cooking pan, then add cooking oil, vinegar, whole spices, cumin, guard supreme basmati rice, & boil until the water absorbed

Directions for Mutton:

  1. Take a cooking pan, then add oil & marinated mutton
  2. Cook for 8-10 minutes
  3. Then add garam masala, cumin, onion paste, chopped tomato, water & cook for 20-25 minutes again
  4. Mutton is ready


  1. Add cooked mutton in a cooking pan, then add boiled rice
  2. Spread the fried onions, coriander leaves, mint leaves, & cooked mutton over it
  3. Cover it by spreading the rice layer over it
  4. Spread fried onions, coriander leaves, mint leaves, again in last
  5. Now add kewra water, yellow food color, saffron milk, & cook it for 7-8 minutes
  6. Serve with raita & salad
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Monday, 4 June 2018

Chicken Shashlik Recipe

Ingredients for Chicken Marinate:

  • 500g Chicken(Boneless)
  • 1 tbsp Ginger Garlic Paste
  • 1 Tsp Turmeric
  • 1 Tbsp Soy Sauce
  • 1 Tsp Red Chili Powder
  • ½ Tsp Black Pepper Powder
  • Salt To Taste
  • ½ Tsp Garam Masala
  • ½ Tsp Coriander powder
  • 1 Tbsp Vinegar
  • ½ tsp Cumin Powder
  • 2 Tbsp Cream

Ingredients for Sauce

  • 1 tbsp Rafhan Corn Oil
  • 1 Tsp Garlic
  • 1 Tsp Ginger
  • 1 cup Ketchup
  • ½ Tsp Black Pepper
  • 1 Tsp Vinegar
  • 1 Tbsp Chili Sauce
  • ½ Tsp White Pepper
  • 1 Tsp Red Chili flakes
  • 1 Tsp Oregano
  • ¼ cup Water

Shashlik Vegetables

  • 1 large Bell peppers (diced)
  • 1 large Tomato
  • 1 large Onion

Direction for Chicken Marinate:

  1. Take a bowl and combine Chicken(Boneless), Ginger Garlic Paste, Soy Sauce, Red Chili Powder, Black Pepper Powder, Salt, Garam Masala, Coriander powder, Vinegar ,Cumin Powder, Cream and
  2. leave for 5-6 hours.

Direction for Sauce:

  1. In a cooking pan add, Rafhan Corn Oil, Garlic , Ginger, Ketchup, Black Pepper, Vinegar, Chili Sauce, White Pepper, Red Chili flakes, Oregano and cook for a while.
  2. After that add ¼ cup of Water and cook for 2-3 minutes.


  1. Assemble the chicken and vegies in a shashlik stick.
  2. In a fry pan heat Rafhan Corn Oil and place the stick. Keep turning the sides so all the sides cook well.
  3. And do not overcook the chicken should remain tender and juicy.
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Omurice (Omelette Rice) Recipe


  • ½ onion
  • 400gm K&N’s Smoked Breast Fillet
  • 1 Tbsp extra virgin olive oil
  • ½ cup frozen mixed vegetables (defrosted)
  • salt
  • Freshly ground black pepper
  • 1½ cups cooked rice
  • 1 Tbsp ketchup (and more for decoration)
  • 1 tsp soy sauce

For omelette:

  • 2 large egg (separated)
  • 2 Tbsp milk (separated)
  • 2 Tbsp extra virgin olive oil (separated)
  • 6 Tbsp sharp cheddar cheese (or any kind)


  1. Heat the oil in a non-stick pan and sauté the onion until softened.
  2. Add the mixed vegetables and season with salt and pepper.
  3. Prepare the K&N’s Smoked Breast Fillet Strips as per the instructions on the pack
  4. Add the boiled rice, prepared Smoked Breast Fillet Strips in the pan.
  5. Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.
  6. Make the omelette one at a time. Whisk 1 egg and 1 Tbsp milk, white pepper, salt in a small bowl.
  7. Heat 1 Tbsp olive oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
  8. When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of the pan. Lower the heat when the bottom of the egg has set (but still soft on top).
  9. Put the and the divided fried rice on top of the omelette.
  10. Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.
  11. While it’s still hot, cover the omurice with a paper towel and shape it into American /Rugby football shape. Drizzle the ketchup on top for decoration. Continue making omelette till
  12. the fried rice is all used.
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Kashmiri Kabab Biryani Recipe By SooperChef


  • 400 g K&N’s Kafta Kabab
  • 3 cups boiled rice
  • 1/2 cup yogurt
  • 2 bayleaf
  • 2 black cardamom
  • 2 green cardamom
  • 2 cinnamon sticks
  • 4 cloves
  • 1 tsp cumin
  • 1 tsp crushed cumin
  • 2 tbsp roasted cashew nuts
  • 2 tbsp coriander powder
  • 1 tbsp chilli powder
  • 1 tsp turmeric powder
  • 1/4 nutmeg-ground
  • 1/4 tsp saffron mixed with 1 Tbsp milk
  • 2 Tbsp pure ghee
  • 2 Tbsp cooking oil
  • Salt to taste
  • 1 cup chopped mint and coriander leaves
  • 6-7 green chili
  • 1 tsp kewra kater
  • ½ tsp yellow color


  1. Cook basmati rice in more than enough water with little salt, till just 3/4 done. Drain and keep aside.
  2. Prepare K&N's Kafta Kabab as per the instructions on the pack. Add the prepared kebabs to the prepared masala and stir to coat well.
  3. Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, salt, cumin powder, turmeric powder, crushed cumin , coriander powder and cook for a while now add
  4. yogurt. Now cook it for more 2-3 minutes and add prepared K&N's Kafta Kabab and cook it 1-2 minutes in the gravy.
  5. Now in a bowl take ½ cup of boiled rice add saffron mixed with milk, yellow color and mix well.
  6. Layer the biryani as follows:
  7. Put the layer of prepared kafta kabab gravy in the bottom
  8. Over the gravy add 1 ½ cups of white boiled rice, coriander, mint leaves and green chilis
  9. Put another layer of kababs gravy with the topping of ½ cup white boiled rice , 1 cup yellow colored rice with coriander, mint leaves, green chilis, cashew nuts and kewra water .
  10. Shut the pot tightly. Cook on a low fire for a 8 -10 minutes.
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Spicy Chicken Tortilla Roll Ups Recipe

Ingredients Spicy Chicken Tortilla Roll Ups Recipe 150g K&N’s Smoked Breast fillet ½ cup diced tomatoes 1 ½ cup cream cheese sof...