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<title>Chicken Bread Parcel Recipe</title>
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<comments>https://khatari.in/?p=62#respond</comments>
<dc:creator><![CDATA[khatari.in]]></dc:creator>
<pubDate>Fri, 01 Dec 2023 06:34:43 +0000</pubDate>
<category><![CDATA[Blog]]></category>
<guid isPermaLink="false">https://khatari.in/?p=62</guid>
<description><![CDATA[Chicken Bread Parcel Recipe Makes 10 10 pieces of aluminium foil – cut into 6” x 6” squares FILLING 150-200 gm boneless chicken breast – cut into 2” long, thin strips ½ capsicum – shredded ½ carrot – shredded 2-3 flakes of garlic – crushed ¼ tsp crushed ginger ½ tsp each of salt, pepper,...]]></description>
<content:encoded><![CDATA[<h3 class="LC20lb MBeuO DKV0Md" style="text-align: center;">Chicken Bread Parcel Recipe</h3>
<img fetchpriority="high" decoding="async" class="alignnone size-full wp-image-63" src="http://khatari.in/wp-content/uploads/2023/12/Chicken-Parcels.jpg" alt="" width="2560" height="1684" srcset="https://khatari.in/wp-content/uploads/2023/12/Chicken-Parcels.jpg 2560w, https://khatari.in/wp-content/uploads/2023/12/Chicken-Parcels-300x197.jpg 300w, https://khatari.in/wp-content/uploads/2023/12/Chicken-Parcels-1024x674.jpg 1024w, https://khatari.in/wp-content/uploads/2023/12/Chicken-Parcels-768x505.jpg 768w, https://khatari.in/wp-content/uploads/2023/12/Chicken-Parcels-1536x1010.jpg 1536w, https://khatari.in/wp-content/uploads/2023/12/Chicken-Parcels-2048x1347.jpg 2048w" sizes="(max-width: 2560px) 100vw, 2560px" />
Makes 10
10 pieces of aluminium foil – cut into 6” x 6” squares
FILLING
150-200 gm boneless chicken breast – cut into 2” long, thin strips ½ capsicum – shredded ½ carrot – shredded 2-3 flakes of garlic – crushed ¼ tsp crushed ginger ½ tsp each of salt, pepper, sugar, ajionomoto, or to taste 1 egg, 1 stock cube – crushed to a powder, optional 1 tbsp soy sauce, 1 tbsp sherry or gin or white wine 1 tbsp cornflour
1. Mix all the above ingredients of the filling together.
2. Place 4 chicken strips on a piece of foil. Arrange some capsicum and carrot on it. Roll upwards to get a long roll. Twist the sides lightly to seal the filling and give a toffee look. Refrigerate till serving time.
3. To serve, remove from fridge ½ hour before frying. Heat oil in a kadhai for deep frying. Put 3-4 parcels along with foil in oil. Fry on low-medium heat for about 4 minutes so that the chicken gets cooked. Serve hot wrapped in foil.
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<title>Easy, Quick and Healthy Snacks Recipes & Chilly Chicken Pizza</title>
<link>https://khatari.in/?p=55&utm_source=rss&utm_medium=rss&utm_campaign=easy-quick-and-healthy-snacks-recipes</link>
<comments>https://khatari.in/?p=55#respond</comments>
<dc:creator><![CDATA[khatari.in]]></dc:creator>
<pubDate>Thu, 30 Nov 2023 10:38:45 +0000</pubDate>
<category><![CDATA[Blog]]></category>
<guid isPermaLink="false">https://khatari.in/?p=55</guid>
<description><![CDATA[Easy, Quick and Healthy Snacks Recipes 1. Chilly Chicken Pizza Makes 2 2 ready-made pizza bases, 150 gm pizza cheese – grated TOMATO SPREAD 1-2 tbsp oil 4 flakes garlic – crushed and chopped finely ½ tsp red chilli paste or powder, ½ cup ready-made tomato puree 2 tbsp tomato sauce, 1 tsp oregano (dried),...]]></description>
<content:encoded><![CDATA[<h3 class="LC20lb MBeuO DKV0Md" style="text-align: center;">Easy, Quick and Healthy Snacks Recipes</h3>
<img decoding="async" class="size-full wp-image-56 aligncenter" src="http://khatari.in/wp-content/uploads/2023/11/Snacks.jpg" alt="" width="1600" height="898" srcset="https://khatari.in/wp-content/uploads/2023/11/Snacks.jpg 1600w, https://khatari.in/wp-content/uploads/2023/11/Snacks-300x168.jpg 300w, https://khatari.in/wp-content/uploads/2023/11/Snacks-1024x575.jpg 1024w, https://khatari.in/wp-content/uploads/2023/11/Snacks-768x431.jpg 768w, https://khatari.in/wp-content/uploads/2023/11/Snacks-1536x862.jpg 1536w" sizes="(max-width: 1600px) 100vw, 1600px" />
1. Chilly Chicken Pizza
Makes 2
2 ready-made pizza bases, 150 gm pizza cheese – grated
TOMATO SPREAD
1-2 tbsp oil 4 flakes garlic – crushed and chopped finely ½ tsp red chilli paste or powder, ½ cup ready-made tomato puree
2 tbsp tomato sauce, 1 tsp oregano (dried), salt and pepper to taste
 CHILLI CHICKEN TOPPING : 1 boneless chicken breast (100-150 gm) – cut into ½” pieces 1 tsp red chilli paste (or degi mirch) 1 tsp soya sauce, 1 tsp vinegar, a pinch of ajinomoto (optional) ¼ tsp each – salt, pepper, 2 tbsp cornflour/plain flour, ½ onion – chopped 1 small capsicum – chopped, a few olives – sliced, optional
 
1. To prepare the tomato spread, heat oil on medium heat in a non stick pan. Add garlic. Stir and add tomato puree and sausalt and pepper. Add chilli paste or powder. Simmer for 2-3 minutes. Add oregano. Remove from heat.
 
2. For the chilli chicken topping, cut the chicken breast into ¼” pieces. In a bowl marinate with chilli paste or powder, soya sauce, vinegar, salt, pepper and ajinomoto for ½ hour or even more.
 
3. Heat oil in a kadhai. Drain the extra marinade from chicken pieces. Sprinkle flour and mix well to coat. Fry on medium heat till in 2 batches till light golden and cooked, 2-3 minutes for each batch. Remove from oil.
 
4. Add 1 tbsp of the prepared tomato spread to the chicken pieces to keep the chicken succulent and not turn too dry while grilling.
5. To assemble, oil the bottom of the pizza base with olive oil. Spread tomato spread on the top of pizza base, leaving the edges a little. Sprinkle most of the cheese on the tomato spread (reserve a little for the top). Spread chilli chicken, chopped capsicum, onions and olives. Sprinkle the remaining cheese.
6. Place the pizza on the wire rack of a hot oven at 200°C. Bake for about 7-8 minutes till the base gets crisp . Serve hot with chilli flakes and mustard sauce.
<img loading="lazy" decoding="async" class="wp-image-57 " src="http://khatari.in/wp-content/uploads/2023/11/hgy.jpg" alt="" width="842" height="561" srcset="https://khatari.in/wp-content/uploads/2023/11/hgy.jpg 612w, https://khatari.in/wp-content/uploads/2023/11/hgy-300x200.jpg 300w" sizes="(max-width: 842px) 100vw, 842px" />
 
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<item>
<title>Garnish ideas | creative food, food garnishes, food art</title>
<link>https://khatari.in/?p=49&utm_source=rss&utm_medium=rss&utm_campaign=garnish-ideas-creative-food-food-garnishes-food-art</link>
<comments>https://khatari.in/?p=49#respond</comments>
<dc:creator><![CDATA[khatari.in]]></dc:creator>
<pubDate>Thu, 30 Nov 2023 07:55:42 +0000</pubDate>
<category><![CDATA[Blog]]></category>
<guid isPermaLink="false">https://khatari.in/?p=49</guid>
<description><![CDATA[Garnish ideas | creative food, food garnishes, food art Carrot & Radish Flowers: Take a slender carrot or radish. Peel and wash it. Make a sharp-angled cut, at about a height of 1½”, about 1″ downwards and inwards. Make 3 similar cuts from the remaining sides – all the cuts should meet at the end....]]></description>
<content:encoded><![CDATA[<h3 class="LC20lb MBeuO DKV0Md" style="text-align: center;">Garnish ideas | creative food, food garnishes, food art
<img loading="lazy" decoding="async" class="alignnone size-full wp-image-50" src="http://khatari.in/wp-content/uploads/2023/11/Garnishes485465.jpg" alt="" width="1698" height="1131" srcset="https://khatari.in/wp-content/uploads/2023/11/Garnishes485465.jpg 1698w, https://khatari.in/wp-content/uploads/2023/11/Garnishes485465-300x200.jpg 300w, https://khatari.in/wp-content/uploads/2023/11/Garnishes485465-1024x682.jpg 1024w, https://khatari.in/wp-content/uploads/2023/11/Garnishes485465-768x512.jpg 768w, https://khatari.in/wp-content/uploads/2023/11/Garnishes485465-1536x1023.jpg 1536w" sizes="(max-width: 1698px) 100vw, 1698px" /></h3>
Carrot & Radish Flowers: Take a slender carrot or radish. Peel and wash it. Make a sharp-angled cut, at about a height of 1½”, about 1″ downwards and inwards. Make 3 similar cuts from the remaining sides – all the cuts should meet at the end. Hold the top of the carrot with one hand, and the base with the other. Twist the lower portion to break off the top portion. You will have a tuberose in one hand and the remaining part of the carrot in the other. Trim the left-over carrot to get a pointed end. Make more flowers from the left over carrot. You can make such flowers with white radish also. Goes well with light French dressing salads.
Chilli Flower: Choose a slightly thick chilli. Cut into half starting from the tip almost till the end, leaving ½” from stem end. Cut each half with a scissor into many thin strips, keeping all intact at base. Put it in chilled water for 4-5 hours in the fridge. It opens up to a flower. Goes well with a spicy Thai salad!
<img loading="lazy" decoding="async" class="alignnone size-full wp-image-51" src="http://khatari.in/wp-content/uploads/2023/11/hilli-Flower.jpg" alt="" width="1280" height="720" srcset="https://khatari.in/wp-content/uploads/2023/11/hilli-Flower.jpg 1280w, https://khatari.in/wp-content/uploads/2023/11/hilli-Flower-300x169.jpg 300w, https://khatari.in/wp-content/uploads/2023/11/hilli-Flower-1024x576.jpg 1024w, https://khatari.in/wp-content/uploads/2023/11/hilli-Flower-768x432.jpg 768w" sizes="(max-width: 1280px) 100vw, 1280px" />
Green Onion Flowers: Cut off about ¼ inch piece from the white bulb end and leaving 3″ from the bulb, cut off the greens. Slice the bulb thinly lengthwise till the end of the bulb. Now make similar cuts at right angles. Similarly for a green side, cut the green leaves almost till the stem end to get thin strips. Place in iced water for some time until it opens up like a flower. A good garnish for a Chinese salad!
<img loading="lazy" decoding="async" class="alignnone size-full wp-image-52" src="http://khatari.in/wp-content/uploads/2023/11/Green-Onion-Flowers.jpeg" alt="" width="1400" height="847" srcset="https://khatari.in/wp-content/uploads/2023/11/Green-Onion-Flowers.jpeg 1400w, https://khatari.in/wp-content/uploads/2023/11/Green-Onion-Flowers-300x182.jpeg 300w, https://khatari.in/wp-content/uploads/2023/11/Green-Onion-Flowers-1024x620.jpeg 1024w, https://khatari.in/wp-content/uploads/2023/11/Green-Onion-Flowers-768x465.jpeg 768w" sizes="(max-width: 1400px) 100vw, 1400px" />
Tomato Rose: Take a very firm red tomato. Beginning at stem end, start cutting the skin as though you were peeling it in a long strip. The strip should be as long as possible, as thin as possible and about ½” to 1″ wide. See that you keep changing the width of the strip as you go on peeling it. Do not let the strip be uniform in width.
<img loading="lazy" decoding="async" class="alignnone size-full wp-image-53" src="http://khatari.in/wp-content/uploads/2023/11/Tomato-Rose.jpg" alt="" width="1280" height="720" srcset="https://khatari.in/wp-content/uploads/2023/11/Tomato-Rose.jpg 1280w, https://khatari.in/wp-content/uploads/2023/11/Tomato-Rose-300x169.jpg 300w, https://khatari.in/wp-content/uploads/2023/11/Tomato-Rose-1024x576.jpg 1024w, https://khatari.in/wp-content/uploads/2023/11/Tomato-Rose-768x432.jpg 768w" sizes="(max-width: 1280px) 100vw, 1280px" />
The rose looks more natural if the strip is cut uneven. If while peeling, it breaks, keep the broken part aside for use later on and continue cutting the peel. Now start rolling up the long strip firmly. Place it on the salad. Place the other parts of the strip around the rolled peel. The tomato strip should now look like a real rose. Looks good on a sour cream or mayonnaise dressing salad.
 
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<item>
<title>Basic Recipes Every Cook Should Know by Heart</title>
<link>https://khatari.in/?p=42&utm_source=rss&utm_medium=rss&utm_campaign=basic-recipes-every-cook-should-know-by-heart</link>
<comments>https://khatari.in/?p=42#respond</comments>
<dc:creator><![CDATA[khatari.in]]></dc:creator>
<pubDate>Thu, 30 Nov 2023 07:34:17 +0000</pubDate>
<category><![CDATA[Blog]]></category>
<guid isPermaLink="false">https://khatari.in/?p=42</guid>
<description><![CDATA[Basic Recipes Every Cook Should Know by Heart These recipes are used in quite a few chicken recipes following later. TOMATO PUREE: Tomatoes are roughly chopped & ground to a puree in a mixer. Instead of using raw tomatoes they are sometimes blanched. Blanching means to put the tomatoes in boiling hot water for 3-4...]]></description>
<content:encoded><![CDATA[<h4 style="text-align: center;">Basic Recipes Every Cook Should Know by Heart</h4>
<img loading="lazy" decoding="async" class="alignnone size-full wp-image-44" src="http://khatari.in/wp-content/uploads/2023/11/Basic-Recipes-Every.jpg" alt="" width="2000" height="1500" srcset="https://khatari.in/wp-content/uploads/2023/11/Basic-Recipes-Every.jpg 2000w, https://khatari.in/wp-content/uploads/2023/11/Basic-Recipes-Every-300x225.jpg 300w, https://khatari.in/wp-content/uploads/2023/11/Basic-Recipes-Every-1024x768.jpg 1024w, https://khatari.in/wp-content/uploads/2023/11/Basic-Recipes-Every-768x576.jpg 768w, https://khatari.in/wp-content/uploads/2023/11/Basic-Recipes-Every-1536x1152.jpg 1536w" sizes="(max-width: 2000px) 100vw, 2000px" />
These recipes are used in quite a few chicken recipes following later.
TOMATO PUREE:
Tomatoes are roughly chopped & ground to a puree in a mixer. Instead of using raw tomatoes they are sometimes blanched. Blanching means to put the tomatoes in boiling hot water for 3-4 minutes and then plunging them in cold or tap water. This loosens the skin which is then removed.
The peeled and slightly cooked tomatoes are then churned in the mixer to give a bright red puree. In contrast if the tomatoes are not blanched, the raw tomatoes give a pinkish puree and also the colour of the curry is then not so bright. These days ready made tomato puree is easily available. puree of 3 tomatoes = 1 cup fresh puree
ONION PASTE:
Onions are ground to a paste in a mixer-grinder for many dishes. 3 onions = 1 cup onion paste (raw)
 Tip:
When the onion paste is fried till light brown & is ready to add the masalas, sprinkle 2 tbsp water on the onions to prevent it from turning dark brown. Also remember to reduce the heat, as high heat will ruin the flavour of the masalas (spices).
<img loading="lazy" decoding="async" class="aligncenter wp-image-46 " src="http://khatari.in/wp-content/uploads/2023/11/PASTE.webp" alt="" width="1143" height="762" srcset="https://khatari.in/wp-content/uploads/2023/11/PASTE.webp 600w, https://khatari.in/wp-content/uploads/2023/11/PASTE-300x200.webp 300w" sizes="(max-width: 1143px) 100vw, 1143px" />
 
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<item>
<title>Clear My Doubts For Students USA</title>
<link>https://khatari.in/?p=32&utm_source=rss&utm_medium=rss&utm_campaign=clear-my-doubts-for-students-usa</link>
<comments>https://khatari.in/?p=32#respond</comments>
<dc:creator><![CDATA[khatari.in]]></dc:creator>
<pubDate>Mon, 27 Nov 2023 10:53:19 +0000</pubDate>
<category><![CDATA[Blog]]></category>
<guid isPermaLink="false">https://khatari.in/?p=32</guid>
<description><![CDATA[Clear My Doubts For Students USA How much should a chicken weigh? Generally a tender chicken after cleaning weighs from 750-800 gms. It serves 4-5 people easily. Get it cut into 12 pieces. Can chicken with bones be substituted with boneless chicken? Yes. For ½ kg of chicken with bones use 400 gms of boneless...]]></description>
<content:encoded><![CDATA[<h4 style="text-align: center;">Clear My Doubts For Students USA 
<img loading="lazy" decoding="async" class="alignnone size-full wp-image-34" src="http://khatari.in/wp-content/uploads/2023/11/Clear-My-Doubts-For-Students-USA.jpg" alt="" width="1200" height="675" srcset="https://khatari.in/wp-content/uploads/2023/11/Clear-My-Doubts-For-Students-USA.jpg 1200w, https://khatari.in/wp-content/uploads/2023/11/Clear-My-Doubts-For-Students-USA-300x169.jpg 300w, https://khatari.in/wp-content/uploads/2023/11/Clear-My-Doubts-For-Students-USA-1024x576.jpg 1024w, https://khatari.in/wp-content/uploads/2023/11/Clear-My-Doubts-For-Students-USA-768x432.jpg 768w" sizes="(max-width: 1200px) 100vw, 1200px" />
</h4>
How much should a chicken weigh?
Generally a tender chicken after cleaning weighs from 750-800 gms. It serves 4-5 people easily. Get it cut into 12 pieces.
Can chicken with bones be substituted with boneless chicken?
Yes. For ½ kg of chicken with bones use 400 gms of boneless chicken. Reduce the time of cooking for boneless chicken as it takes lesser time to cook as compared to chicken with bones.
How to cut chicken into pieces?
Chicken should be cut properly at the joints otherwise the meat tends to loosen from the bones on cooking.
Wooden chopping boards can harbour bacteria. So go in for plastic ones or other non porous ones for cutting poultry. Still if you use a wooden board wash it well with hot soapy water after finished working.
. Do not over cook chicken…
It tends to get hard. Use moderate to low heat for tender, juicy and uniformly cooked chicken.
Which utensil is best for sautening chicken?
For Indian style chicken use a kadhai as the masala doesn’t stick to it. For sautening small pieces for Chinese and Italian use a frying pan.
Marination is important for grilling & tandoori recipes.
It helps to tenderize the meat and gives quicker cooking. It also adds a lot of flavour to the meat.
What is grilling/barbecueing?
This is cooking with direct heat. It is generally done in a electric oven or in a barbeque stand which uses hot coal to cook food. The food is placed on a wire rack. It is usually basted with its sauce or butter inbetween cooking to keep it moist. Tikkas are barbequed.
How to reheat an oven grilled chicken?
Bring your oven to 75°C/167°F. Place chicken and heat there for a few minutes.
My kebab/seekh mixture doesn’t bind well and scatter on cooking. Why?
Grind mince once or twice in a mixer to give it a sticky consistency so that it binds well. Keep this finely churned mince mixture in the fridge for some time. Shape chilled mixture as required. Still if it breaks add 1 bread slice – churned in a mixer.
Home cooked chicken is not as tender as in a restaurant?
 
<img loading="lazy" decoding="async" class="alignnone size-full wp-image-35" src="http://khatari.in/wp-content/uploads/2023/11/TIP.jpg" alt="" width="1500" height="1000" srcset="https://khatari.in/wp-content/uploads/2023/11/TIP.jpg 1500w, https://khatari.in/wp-content/uploads/2023/11/TIP-300x200.jpg 300w, https://khatari.in/wp-content/uploads/2023/11/TIP-1024x683.jpg 1024w, https://khatari.in/wp-content/uploads/2023/11/TIP-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" />
Stir-fry chicken over medium heat stirring constantly for the first 1-2 minutes. Very high heat toughens the protein in the chicken making it hard. Then cover & cook on low heat till done. Small pieces barely take 3-4 minutes to cook. Break a piece to check. If it tears easily and is no longer pink from inside, the chicken is done.
TIP…
Wherever the full breast is cooked, cover the breast with cling wrap and pound (hit) it with a rolling pin or a meat mallet. The breast gets thin and cooks faster.
Preheating oven…
The first thing when you start with the recipe is to switch on the oven at the temperature you want to bake. Preheat the oven for 10-15 minutes at the temperature stated in the recipe to get a well cooked dish.
I don’t know how to thaw frozen chicken.
Frozen chicken should never be thawed at room temperature. So if the chicken is in the freezer, and you want to cook it the next morning, remove from freezer and put it in the upper shelf of the refrigerator (coldest part of the fridge), the night before. 
 
How to boil and shred chicken for salads ?
<img loading="lazy" decoding="async" class="alignnone size-full wp-image-38" src="http://khatari.in/wp-content/uploads/2023/11/NAN.jpeg" alt="" width="1200" height="602" srcset="https://khatari.in/wp-content/uploads/2023/11/NAN.jpeg 1200w, https://khatari.in/wp-content/uploads/2023/11/NAN-300x151.jpeg 300w, https://khatari.in/wp-content/uploads/2023/11/NAN-1024x514.jpeg 1024w, https://khatari.in/wp-content/uploads/2023/11/NAN-768x385.jpeg 768w" sizes="(max-width: 1200px) 100vw, 1200px" />
To do so, put a chicken breast in a pressure cooker with ½ cup water. Pressure cook to give 1 whistle and then keep on low heat for 2 minutes. Remove from fire. After the pressure drops, break the meat into small pieces. Cover & refrigerate until use. 1 chicken breast (125 gms) = ½ cup cooked chicken , approx.
How to know if chicken is cooked from inside?
Break a small piece of chicken from the leg or thigh pieces. If it breaks off easily it is done. It should also not be pink from inside. It turns whitish when cooked.
Breast cooks more quickly than legs and thighs, so dont check from it.
[15:40, 11/27/2023] Rahul: When cooking poultry pieces, remember that breast cooks more quickly than legs and thighs. So if you want to know [15:41, 11/27/2023] Rahul: whether your chicken is cooked from inside or not always check leg or thigh portions. This will give you properly cooked poultry pieces.
How to place tikka pieces on a wire rack ?
Place the pieces with atleast 1” gap between each piece so that each piece gets it’s own space to cook. Cover tray beneath the wire rack with aluminium foil to collect drippings from tikkas.
Time limit of chicken ? … shelf life 
Frozen raw chicken can easily last upto a week whereas, cooked chicken should be consumed within 2 days.
 
<img loading="lazy" decoding="async" class="alignnone size-full wp-image-40" src="http://khatari.in/wp-content/uploads/2023/11/FAN.webp" alt="" width="1155" height="1068" srcset="https://khatari.in/wp-content/uploads/2023/11/FAN.webp 1155w, https://khatari.in/wp-content/uploads/2023/11/FAN-300x277.webp 300w, https://khatari.in/wp-content/uploads/2023/11/FAN-1024x947.webp 1024w, https://khatari.in/wp-content/uploads/2023/11/FAN-768x710.webp 768w" sizes="(max-width: 1155px) 100vw, 1155px" />
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<title>Techniques of Cutting Chicken-Chopping & Boneless Chicken Is Cut Into Small Pieces</title>
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<pubDate>Mon, 27 Nov 2023 09:58:47 +0000</pubDate>
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<description><![CDATA[Techniques of Cutting Chicken-Chopping & Boneless Chicken Is Cut Into Small Pieces Different techniques of cutting chicken can only be done with boneless chicken.Only for tikka pieces you can choose pieces with bones. Your butcher will have to do it for you. Still I feel tikka pieces also taste best when they are boneless. CHOPPING:...]]></description>
<content:encoded><![CDATA[<h4 style="text-align: center;">Techniques of Cutting Chicken-Chopping & Boneless Chicken Is Cut Into Small Pieces</h4>
<img loading="lazy" decoding="async" class="size-full wp-image-28 aligncenter" src="http://khatari.in/wp-content/uploads/2023/11/CHOPPING.jpg" alt="" width="1200" height="800" srcset="https://khatari.in/wp-content/uploads/2023/11/CHOPPING.jpg 1200w, https://khatari.in/wp-content/uploads/2023/11/CHOPPING-300x200.jpg 300w, https://khatari.in/wp-content/uploads/2023/11/CHOPPING-1024x683.jpg 1024w, https://khatari.in/wp-content/uploads/2023/11/CHOPPING-768x512.jpg 768w" sizes="(max-width: 1200px) 100vw, 1200px" />
Different techniques of cutting chicken can only be done with boneless chicken.Only for tikka pieces you can choose pieces with bones. Your butcher will have to do it for you. Still I feel tikka pieces also taste best when they are boneless.
CHOPPING: TO CUT INTO SMALL PIECES:
Boneless chicken is cut into small pieces. 

Cut the chicken breast lengthwise into slices. Now cut the slices into small pieces which will result in finely chopped pieces. SHREDDING: TO CUT INTO THIN, LONG PIECES: Boneless chicken is cut into very thin, strips or shreds.
DICING: TO CUT INTO VERY SMALL PIECES:
Boneless chicken is cut into dice or small cubes. It is first cut lengthwise into ¼ or ½ inch thick strips/fingers and several such strips/fingers are kept together and further cut into ¼ inch pieces. JULIENNES: TO CUT INTO THIN MATCH STICK LIKE PIECES: The chicken is cut into very thin slices lengthwise. TIKKA PIECES: Boneless chicken is cut into 1½” pieces.
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<title>Best Chicken Sausages-Buying sausages & Storing Sausages In India</title>
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<pubDate>Mon, 27 Nov 2023 08:30:02 +0000</pubDate>
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<description><![CDATA[Best Chicken Sausages-Buying sausages & Storing Sausages In India Salami, pepperoni, ham etc.. are all sliced sausages. Sausages are meat mixtures, usually enclosed in casings. Salt, pepper, spices, herbs and garlic are often added to provide additional flavour and piquancy. As a rule, sausages tend to have a high fat content compared to fresh poultry....]]></description>
<content:encoded><![CDATA[<h4 style="text-align: center;">Best Chicken Sausages-Buying sausages & Storing Sausages In India</h4>
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Salami, pepperoni, ham etc.. are all sliced sausages. Sausages are meat mixtures, usually enclosed in casings. Salt, pepper, spices, herbs and garlic are often added to provide additional flavour and piquancy. As a rule, sausages tend to have a high fat content compared to fresh poultry.
Best Chicken Sausages
Intially, sausages were prepared from pork, but now sausages are being prepared from chicken or lamb too. Sausages are eaten whole as in case of hot dogs. Thick and big sausages are sliced to get slices as in case of pepperoni for pizzas, ham for sandwiches etc.
Buying sausages
<img loading="lazy" decoding="async" class=" wp-image-21 aligncenter" src="http://khatari.in/wp-content/uploads/2023/11/Buying-sausages-300x150.jpg" alt="" width="648" height="324" srcset="https://khatari.in/wp-content/uploads/2023/11/Buying-sausages-300x150.jpg 300w, https://khatari.in/wp-content/uploads/2023/11/Buying-sausages-1024x512.jpg 1024w, https://khatari.in/wp-content/uploads/2023/11/Buying-sausages-768x384.jpg 768w, https://khatari.in/wp-content/uploads/2023/11/Buying-sausages.jpg 1178w" sizes="(max-width: 648px) 100vw, 648px" />
 
Sausages should look plump and well filled, without sagging skins, but not so full that they look fit to burst. They should look moist and fresh. Reject any with dried patches or ends, discoloured areas, or those that are wet, slimy or weeping. Smell is, of course, a good indicator of freshness and it is unwise to buy from a shop which smells unpleasant.
Storing Sausages
 
Leave pre-packed sausages in their sealed wrapper and store them in the coldest area of the refrigerator. Use before the expiry date given on the packet. Transfer loose sausages to a suitable dish and cover tightly with clear film (plastic wrap) or a lid, then use within two days of purchase. Be sure to keep highly aromatic sausages sealed under clear flim otherwise they are likely to taint delicate foods (particularly milk, butter) etc.
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<title>Buying And Storing Frozen Chicken-Learn How to Freeze It</title>
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<pubDate>Mon, 27 Nov 2023 07:45:16 +0000</pubDate>
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<description><![CDATA[Buying And Storing Frozen Chicken-Learn How to Freeze It   When purchasing frozen chicken, check that the packages are not torn. Place in freezer immediately when you return home. Thaw frozen chicken thoroughly before cooking to avoid toughening the texture and to reduce the chance of some parts being undercooked. Buying And Storing Frozen Chicken:- ...]]></description>
<content:encoded><![CDATA[<h4 style="text-align: center;">Buying And Storing Frozen Chicken-Learn How to Freeze It</h4>
 
<img loading="lazy" decoding="async" class=" wp-image-13 aligncenter" src="http://khatari.in/wp-content/uploads/2023/11/klk-300x158.jpg" alt="" width="615" height="324" srcset="https://khatari.in/wp-content/uploads/2023/11/klk-300x158.jpg 300w, https://khatari.in/wp-content/uploads/2023/11/klk-1024x538.jpg 1024w, https://khatari.in/wp-content/uploads/2023/11/klk-768x403.jpg 768w, https://khatari.in/wp-content/uploads/2023/11/klk.jpg 1200w" sizes="(max-width: 615px) 100vw, 615px" />
When purchasing frozen chicken, check that the packages are not torn. Place in freezer immediately when you return home. Thaw frozen chicken thoroughly before cooking to avoid toughening the texture and to reduce the chance of some parts being undercooked.
Buying And Storing Frozen Chicken:- 
Undercooked parts could harbour food-spoiling bacteria. To thaw frozen chicken, remove chicken from freezer to the refrigerator, the night before or 6-8 before cooking It is always good to thaw the chicken in the refrigerator.
 
Thawing on the kitchen slab on room temperature encourages the growth of bacteria and should be avoided. You can thaw chicken in a microwave also, if your microwave has a thawing mode. 
Do not refreeze thawed chicken. It is adivsable to cook the thawed chicken and freeze it when cooked, if you don’t want to consume it immediately.
Buying And Storing Frozen Chicken:-
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<title>Buying And Storing Fresh Chicken-Food Safety Blog</title>
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<pubDate>Mon, 27 Nov 2023 07:25:34 +0000</pubDate>
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<description><![CDATA[Buying And Storing Fresh Chicken-Food Safety Blog Chicken may be purchased fresh for frozen, whole or cut into pieces. The choice is for the individual to make, depending on how and when one wishes to cook it. Always buy broilers (young chicken of about 700 gm) when buying chicken as they are tender and cook...]]></description>
<content:encoded><![CDATA[<h4 style="text-align: center;">Buying And Storing Fresh Chicken-Food Safety Blog
</h4>
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Chicken may be purchased fresh for frozen, whole or cut into pieces. The choice is for the individual to make, depending on how and when one wishes to cook it. Always buy broilers (young chicken of about 700 gm) when buying chicken as they are tender and cook faster. Do not buy a chicken with yellow skin and flesh. Buy one with white skin and flesh.
Prefer picking fresh chicken to frozen. Fresh chicken is always more tender. If possible try and get it cut in front of your eyes. Chicken with bones is more tender than boneless chicken.
<h6>Buying And Storing Fresh Chicken
</h6>
When purchasing fresh chicken, make it the last purchase on your shopping trip. It is advisable to take along an insulated bag to place the chicken in to keep it cold on the trip home. Always buy skinless chicken. Get it cut into pieces as per your requirements. Ask the butcher to remove the excess fat from the chicken. When arriving home with your chicken purchase, remove from 
 
Buying And Storing Fresh Chicken
package, rinse and wipe dry with a paper towel. Cover loosely with plastic wrap. Extract air by pushing out towards the opening, & tape bag closed. Refrigerate immediately. Fresh chicken may be kept in the freezer compartment of the refrigerator for 3 days. If you want to store chicken, then buy ready frozen chicken than to buying fresh and freeze at home.
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<pubDate>Sun, 26 Nov 2023 10:46:33 +0000</pubDate>
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