Tuesday, September 18, 2018

Chicken Bread Roll


Ingredients
Bread: 10 slices
Boneless Fried Chicken: 1 cup, make into small pieces
Onion: 1 sliced
French Fries: 1 cup
Carrot Slice Length wise: ½ cup
Egg: 2
Bread Crumbs: as required
Oil: required for deep frying


Method Of Preparation
Dip the bread slightly in water and press using both hands to remove the excess water. You can skip this step if the bread is soft enough to roll.
Add 1 tbsp of chicken, 2 carrot pieces, 2 pieces of French fries and onion slice into the bread and roll it.
Dip the bread in egg and roll in bread crumbs. Deep fry in oil till both sides turns golden brown.

Serve with tomato ketchup or any sauce of your choice.






Wednesday, September 12, 2018

Bread Toast Topped with Butterscotch



Ingredients
Bread: 10 slices
Egg: 2
Salt: a pinch
Milk: 5 tbsp
Vanilla Essence: ½ tsp
Butter: as required
Butter Scotch powder: 3 tbsp*
Honey: as required

Method Of Preparation
In a bowl, mix egg, salt, milk and vanilla essence. Mix it well.
Heat a non -stick pan, spread some butter, dip each slice of bread in egg batter and toast both sides till it turns golden brown. Do the same with all breads. Spread some honey on top while hot and sprinkle butterscotch powder and cut it lengthwise and serve.
*Butter scotch recipe
·       ½  cup cashew nuts or almonds
·       1cup sugar
·       3 tbsp butter
Grind sugar and nuts in a grinder coarsely. Heat butter in a pan and add grinded nuts to the pan and sauté till it turns golden brown. Stir continuously in medium flame  otherwise will burn. Make sure to switch off the flame in correct time otherwise it will cause bitter taste.




Tuesday, September 11, 2018

French Toast in a Bowl



Ingredients
Bread: 8 slices
Egg: 2
Sugar: 1 ½ tbsp
Milk: ¼ cup
Cinnamon Powder: ½ tsp
Vanilla Essence: ½ tsp
Butter: 1tbsp
Butter Scotch powder: 3 tbsp*
Chocolate syrup: for decoration


Method Of Preparation
In a bowl mix egg, sugar, milk, cinnamon powder and vanilla essence. Mix it well.
Grease the baking bowl with butter, arrange the bread pieces and pour the egg mix over it. Bake it in oven at 160 deg for 10min or till done.
Sprinkle the butter scotch over the baked French toast and decorate with chocolate syrup. Cut into pieces and serve.

*Butter scotch recipe
·       ½  cup cashew nuts or almonds
·       1cup sugar
·       3 tbsp butter
Grind sugar and nuts in a grinder coarsely. Heat butter in a pan and add grinded nuts to the pan and sauté till it turns golden brown. Stir continuously in medium flame  otherwise will burn. Make sure to switch off the flame in correct time otherwise it will cause bitter taste.




Monday, April 2, 2018

Neyyappam


Ingredients
Rice/Pachari: 2glass
Jaggery: 250-300gms
Rava/Semolina: 2 tbsp
Cooked Rice: 2tbsp
Maida: ¼ cup to adjust the consistency
Salt: a pinch
Cardamom powder: ½ tsp
Jeera Powder: ¼ tsp
Baking Powder: 1tsp
Banana Mashed: 2 bananas
Chopped coconut: ½ cup
Oil: for deep frying

Method Of Preparation
Soak rice for 3 hrs.

Make jaggery syrup by adding ½ cup water till add jiggery melts. Let it come to room temperature.

Add ¼ cup water to rava and keep it on stove and keep stirring to make a smooth paste. If you feel it is too thick add some more water Let this also come to room temperature.

Grind the soaked rice by adding jiggery syrup and cooked rice. Add water if jiggery syrup is not sufficient.

Transfer this to a bowl. Add rava paste, maida, mashed banana, cardamom powder, jeera powder, baking powder and salt. Stir well without lumps and increase or decrease water as per the consistency. Then add chopped coco
nut to it. Stir well. Let it rest for half an hour.

Heat oil in a kadai. When the oil heats well reduce the flame to medium then pour 1 laddle batter to oil. When it puffs up turn to the other side and cook for some time and remove when both sides turn golden brown. Drain the excess oil in tissue.

·                     ·       You can keep this for 2 days at room temperature and for about a week in refrigerator.
·                     ·       You can fry the coconut in 1tbsp ghee and add so that it can stay for couple of days at room temp.





Monday, October 9, 2017

Tiffin ideas (kids)

 FRIED SAMOON STUFFEDWITH BOILED EGG, FRENCH FRIES, CUCUMBER & TOMATO
 PAN CAKE STUFFED WITH NUTELLA
 LAYERED CHAPPATHI STUFFED WITH DATES & NUTS
DOSHA STUFFED WITH OMELETE, FRENCH FRIES & GRATED CARROT

Wednesday, September 13, 2017

Qatayef ( Ateyf) (Arabic Sweet)



Ingredients
Plain Flour: 1 ½ cups
Sugar: 1tsp
Warm water: 1 ½ cups
Instant Yeast: 1 tsp
Salt:  a pinch
Filling
Cinnamon powder: ½ tsp
Walnuts chopped: ½ cup
Almonds & pistas chopped: ¼ cup
Sugar powdered 2 tbsp
Sugar Syrup
Sugar: 2 cups
Water: 1 ½ cups
Lemon juice: 1tbsp
Rose water/orange blossom water: 2tsp

Oil for deep frying




Method Of Preparation
Sugar Syrup
Dissolve sugar in water in heavy pan over medium heat, stirring occasionally.
Bring to boil, add lemon juice and boil over medium-low heat for 12 minutes. Once syrup has begun to boil, do not stir again, as this makes the syrup cloudy.
Add orange blossom water (or rose water), boil 30 seconds longer. When cool, the consistency should be similar to thin honey.

Filling

Mix nuts sugar and cinnamon
Pan cakes
In a bowl add flour, instant yeast, water sugar and salt. Combine it well. Consistency of pan cake batter. Let it rest in warm place for an hour.

Heat a non stick tawa and add one ladle of the batter and close and cook it. Do not flip and cook. Make all the pan cakes and set aside.

Take each pan cake and add 1tbsp filling to it and fold and pinch the edges well to make a crescent shape.

Heat oil in a pan and deep fry all the stuffed pan cakes.

Dip the fried Qateyf’s in sugar syrup for 1 0r 2 minutes and take out and arrange it in a serving plate.