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4 boneless skinless chicken
2 tablespoons sweet paprika
2 tbsp butter
Oil as required
1 onion, finely chopped
4 plum tomatoes, diced
1/2 cup nestle creation cream
Cut chicken into strips sized of our choosing.
Toss chicken in a medium bowl with half the paprika.
1.5 tsp salt and a pinch of pepper.
Heat 1 tbsp butter in a large skillet over med, high heat.
Add chicken, cook, tossing occasionally, until opaque throughout, 4-5 minutes. Transfer to plate.
Heat remaining tbsp butter and in the same skillet.
add onion, cook until browned and softened.
Add remaining tbsp paprika and stir, cooking, about 30 seconds.
Add tomatoes and 3/4 cup water, cook until saucy.
Return chicken to skillet.
Stir in sour cream and cook until just heated through, without boiling.
Season with salt and pepper and serve.
1 jalapeno pepper
butter as required
Olive oil as required
2 green onion
3 green olives
fresh coriander chopped 1 tbsp
sweet corn 2 tbsp
cheddar cheese 1/4 cup grated
mozzarella cheese 1/4 cup grated
salsa to serve
sour cream to serve
Butter tortillas on one side and spread cream cheese on the non-buttered side.
Place on an oiled grill pan buttered side down and sprinkle with chopped onion. jalapeno and olives, sweet corn along with the cheddar and mozzarella cheese.
Top with the 2nd tortillas but buttered side up and cook 2-3 minutes on either side with tortilla is golden cheese had melted.
Cut into wedges and serve with sour cream and salsa.
10-15 small new potatoes
1 tbsp extra-virgin olive oil
1 tbsp butter
1/2 cup grated cheddar cheese
1/4 cup cream
crushed black pepper
crushed red chillies to taste
fresh parsley to garnish
Preheat the oven to 400 degree pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncover, until tender, 40 to 45 minutes.
Let them cool enough to handle. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skin to a greased baking sheet, mash the potato flesh in the bowl and stir in the cheese, cream mustard, salt and the pepper.
Sprinkle the inside of the skin with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle with crushed red chillies on top.
Bake the stuffed potato skin until golden-brown on top, 15 to 20 minutes.
Recipe of Chicken Paprika, Quesadillas And Potato Skins by Sharmane in Flavors by Sharmane on Masala Tv.
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