Sausage Roll

Ingredients

Plain Flour: ¾ cup

Wheat Flour: ¼ cup

Olive oil/ghee: 1tbsp + to apply on the dough

Salt: needed

Sugar: 1tsp

Chicken Sausage: 6 0r as needed

Oil: for deep frying

 

Method Of Preparation

In a bowl add plain flour, wheat flour, baking powder, salt and sugar.

Add oil/ghee to it. Crumble with hand.

Then add needed warm water to get smooth dough. Knead the dough to about 5 minutes to get it smooth. (don’t add more water, adding more water to the dough will make it soft as well it will get the tendency to drink more oil after frying)

Let the dough rest covered for 15-20 minutes.

Divide the dough into equal lemon sized balls.

Take each ball and roll flat to a round shape.

Place one sausage on it and roll it so that the sausage is covered and seal it by pressing the edges, take off the excess dough if any.

Heat the oil and deep fry in medium flame till it becomes crispy and slightly brown.

Serve hot with tea.

Egg bun

Ingredients

Plain Flour: 1 cup

Olive oil/ Butter: 4tbsp+ 2tbsp

Warm Milk: as needed

Salt: needed

Sugar: 1 tbsp

Yeast: ¾ tsp

Egg: 4

Pepper powder: needed

Salt: needed

Egg: 1 for egg wash

Method Of Preparation

Hard boil the eggs and remove the shell. Cut each egg into two pieces.

Sprinkle pepper powder and sprinkle some salt on the egg. Keep this aside.

In a bowl add yeast, sugar and ¼ cup luke warm milk. Let it rest for 10-12 minutes or till it gets fermented.

In a bowl add plain flour, olive oil, salt. Crumble this with hand.

Then add the fermented yeast mix and balance warm milk as needed to prepare soft dough.

Take time and knead well by applying balance olive oil. Keep closed in an air tight container for about 1 hour or till it gets double the size.

Take the dough and punch down the air and Divide the dough into equal balls.

Take each ball and flat into a small round shape and place one piece egg on it in the middle and fold from all edges and close well

Place this in a greased baking tray. Brush with egg wash and cover and keep aside for another half an hour.

Meanwhile preheat the oven and bake to about 30-40 minutes at 160⁰C  or till done.

Cool on wire rack.

Meat Loaf

Ingredients

Bread: 4 slices

Chicken minced: 300gms

Ginger: 1” piece

Garlic: 5

Green chilli: 4 or as per your taste

Onion: 1 small

Egg: 1

Salt: needed

Lemon juice: 1tbsp

Method Of Preparation

Add the bread slices into the blender and powder it.

Grind onion, chilli, ginger and garlic to fine paste

In a bowl add washed and drained chicken meat.Then add the powdered bread, onion paste, egg, salt and lemon juice to it.

Mix it well with hand.

Transfer this to the greased loaf pan or can make to a loaf shape and bake in normal baking tray

Preheat the oven and bake at 170⁰C to about 1 hour or till you get it done.

Cool on a wire rack and slice as per desired after it is cooled well.

Serve with ketchup or your favorite dip.

Prawns Roast

Ingredients

Prawns: 1kg

Marination

Kashmiri Chilli Powder: 2tbsp

Garam Masala Powder: 1tsp

Turmeric Powder: 1tsp

Salt: needed

Lemon Juice: 1tsp

Refined Oil: 2tbsp

Curry leaves

Masala

Onion: 3

Chilli powder: ¼ tsp

Garam Masala: ¼ tsp

Coriander leaves chopped: few

Lemon Juice: 1tsp

Fennel seeds: 1tsp

Oil: needed for shallow frying

Method Of Preparation

In a bowl add chilli powder, turmeric powder, garam masala powder, refined oil, lemon juice and salt. Add curry leaves too. Mix with hand, if needed you can sprinkle some water.

Add in cleaned washed and drained prawns.

Heat oil in a pan; shallow fry the prawns until done. Take the prawns and keep aside.

Heat another pan and add the same oil in which the prawns are fried. Then add the grated /finely sliced onion. Saute till the onion turns translucent and light brown. Then add in chilli powder , garam masala, fennel seeds and lemon juice. If needed salt too.

Then addd in the fried prawns and keep in low flame for 5 minutes.

Then add chopped coriander leaves and switch off the flame.

Eggplant Masala

Ingredients

Eggplant: 5 small

Green chilli: 4

Onion: 1

Coconut grated: ¾ cup

Sesame seeds: 2tbsp

Ginger: 1” piece

Tomato: 2

Turmeric powder: 1tsp

Chilli Powder: 1tbsp

Coriander powder: 1tbsp

Garam Masala: ½ tsp

Curry leaves: few

Oil: 3-4 tbsp

Salt: needed

Method Of Preparation

Slit the egg plants and place it in salt water.

Heat oil in a pan and add sesame seeds and when it turns slight brown color add in chopped onion, green chilli and ginger. When onion turns translucent add in grated coconut and sauté for a while.

Then add in turmeric powder, chilli powder, coriander powder and garam masala to it.

Saute till the raw smell leaves. Then add in chopped tomato and salt. Let it get mashed up well.

Switch off the flame and leave it to cool.

Grind this cooled mixture. Add this to the cooking pan. Keep on the flame. Let it boil and lower the flame and close with a lid. Let the gravy boil in low flame and become thick. Now increase the flame and add in the eggplant to it.

When the eggplant gets cooked add curry leaves and switch off the flame.

Note: do not overcook the eggplants.