Padam Raj Joshi

Padam Raj Joshi Chef
FOOD CONTI CUSINE
UTTRAKHAND khatima udhan sing nager

Crispy Chicken Parmesan Tacos with Marinara
Ingredients:
2 boneless, skinless chicken breasts
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 eggs, beaten
1 cup marinara sauce
8 small soft taco shells
1/2 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped
Olive oil for frying
Directions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
In a shallow dish, combine breadcrumbs and Parmesan cheese. Dip each chicken breast into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to ensure even coverage.
Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 3-4 minutes per side, until golden and crispy.
Place the chicken on a baking sheet and bake for 10-12 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken is baking, warm the taco shells in the oven for 2-3 minutes.
Once the chicken is cooked, slice it into strips.
To assemble the tacos, place a few strips of chicken into each taco shell, spoon marinara sauce over the chicken, and sprinkle with mozzarella cheese.
Bake for another 5 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 400 kcal | Servings: 4 servings

Instant Khoya Jalebi
Ingredients:
• For Jalebi Dough:
• 1 cup Milk Powder
• 1/2 cup Milk
• 2 tbsp Ghee
• 2 tbsp All-Purpose Flour (Maida)
• 1/4 tsp Baking Powder
• Oil for frying
• For Sugar Syrup:
• 300 g Sugar
• 150 ml Water
• 4 tsp Milk
• 1/2 tsp Cardamom Powder
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Steps
1. Make Instant Khoya:
o Combine milk powder and milk in a pan, stirring gently to avoid lumps.
o Turn on the heat, add ghee, and cook while continuously mixing until the mixture thickens and forms a soft texture.
o Remove from the heat and set aside. This is your quick khoya.
2. Prepare Sugar Syrup:
o In a separate pan, mix sugar and water and cook on low to medium heat until the sugar dissolves completely.
o Add 2 teaspoons of milk to clarify the syrup and skim off any impurities that rise to the top.
o Continue boiling until the syrup becomes sticky but not too thick.
o Add cardamom powder for flavor and set the syrup aside.
3. Make the Dough:
o In a mixing bowl, combine the prepared khoya, all-purpose flour, baking powder, and milk powder.
o Knead the mixture into a smooth and soft dough.
o Grease the dough with a little ghee and cover it. Let it rest for 10-15 minutes.
4. Shape the Jalebis:
o Divide the dough into small portions. Roll each portion into a ball and then shape it into swirls or spirals.
5. Fry the Jalebis:
o Heat oil in a pan over medium heat. Once the oil is hot, carefully drop the jalebi swirls into the pan.
o Fry them until they turn golden brown on both sides, ensuring even cooking.
6. Soak in Sugar Syrup:
o Once fried, transfer the jalebis directly into the prepared sugar syrup.
o Allow them to soak for about 30 minutes so they absorb the sweetness.
7. Serve:
o Remove the jalebis from the syrup and serve them warm or at room temperature.

Japanese Cheese Cake Recipe

Ingredients :

8 ounce cream cheese
4 tbs unsalted butter
6 large egg yolk
⅓ cup granulated sugar
½ cup all-purpose flour
1½ tbs cornstarch
¼ cup heavy cream
1 tbs lemon zest

Fudgy Chocolate Brownies

INGREDIENTS:
For the Brownie:
1 cup (200g/ 7Oz) granulated sugar
1 cup (200g/ 7Oz) brown sugar, lightly packed
3 eggs at room temperature
3/4 cup (75g/ 2.6Oz) cocoa powder
1 cup (120g/ 4.2Oz) flour
1 teaspoon (6g/ 0.2Oz) salt

💥Must express something to keep getting my recipes...😋 Thank
Recipe in (c.o.m.m.e.n.t ).👇👇👇

Sweet and Sour Sauce Recipe
Ingredients:
1/2 cup rice vinegar (or white vinegar)
1/2 cup brown sugar (or white sugar)
1/4 cup ketchup
2 tbsp soy sauce
1 tbsp cornstarch
1/4 cup water
Optional: 1/2 tsp grated ginger or garlic (for extra flavor)
Instructions:
Mix the Base: In a small saucepan, combine the vinegar, brown sugar, ketchup, and soy sauce. Stir the mixture until well blended.

Dissolve the Cornstarch: In a separate bowl, dissolve the cornstarch in the 1/4 cup of water, making sure there are no lumps.

Combine and Heat: Add the cornstarch mixture to the saucepan with the vinegar mixture. Stir well to ensure everything is combined.

Cook the Sauce: Heat the mixture over medium heat, stirring constantly to prevent lumps from forming. Bring it to a boil, then reduce the heat and let it simmer for 3–5 minutes, or until the sauce thickens to your desired consistency.

Optional Add-ins: If you want a more complex flavor, add grated ginger or garlic during the simmering process.

Cool and Store: Let the sauce cool down before serving. It can be used immediately or stored in an airtight container in the fridge for up to a week.

This sauce is perfect for dipping or as a glaze for stir-fries, meat, or vegetables. Enjoy!

My lovely wife

Types of chese