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.

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.

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.

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.

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

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.

Dates-Cashews Ladoo

Ingredients

Dates: 1cup

Cashews roasted: 2 cups

Par boiled rice: ½ cup

Coconut: 1 cup

Method Of Preparation

Remove the seeds from dates and microwave it for 1 or 2 minutes to make it soft.

Roast the par boiled rice and grind to fine powder and sieve. Keep it separate.

Grind the roasted nuts. Then add dates to it and pulse it once more.

Transfer it to a bowl. Add powdered rice and coconut to it. Mix it well with hand and make small ladoos.

If you add enough dates for binding then you can skip coconut.

Potato Stuffed Bun

Ingredients

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp Flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed     
Oil: 2tbsp             
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Onion-1

Olive Oil: 2tbsp

Potato cooked and mashed: 3 potatoes

Pepper powder: 1tsp

Jeera powder: 1tsp

GARAM masala Powder: ½ tsp

Salt: as needed

Turmeric powder: a pinch(optional)

Green Chilli: 2

Coriander leaves chopped: 1tbsp

White sesame seeds: needed

Egg: Egg wash

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the bread will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take a baking tray and grease it or line with butter paper.

Heat oil in a pan, add chopped onions when it turns translucent add in chopped chilli, and then add garam masala powder, turmeric powder, pepper powder, jeera powder and salt. Stir it and add mashed potatoes to it and sprinkle little chopped coriander leaves. Stir and mix well and switch off the flame. Let it cool.

Divide the dough into 4 equal parts. Take each ball and flatten it a bit and add in 2tbsp or more as per the ball size potato mix to it and seal it well and keep inside the palm and roll well to make it a ball. Make the same with the other dough’s too. Place it in a baking tray and apply egg wash on top and sprinkle with white sesame seeds.

Bake in pre heated oven at 160 Deg C to about 30 -35minutes or till done.

UNNIYAPPAM

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

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, cardamom powder, jeera powder, baking powder and salt. Stir well without lumps and increase or decrease water as per the consistency. Then add chopped cocnut to it. Stir well. Let it rest for half an hour.

Heat unniyappa tava and add oil to it. When the oil heats well reduce the flame to medium then add 1 table spoon batter to each dent so as to fill the dent till half. 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 add mashed banana to the batter if you like the taste of banana in it.
• ·       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.

Mushroom-Cheese Stuffed Bread

Ingredients

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp Flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed      
Oil: 2tbsp              
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Onion-1

Olive Oil: 2tbsp

Carrot chopped: ¼ cup

Olives chopped: 1cup

Mushroom sliced 1 cup (I used the canned ones)

Mozzarella Cheese: as needed

Egg: Egg wash

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the bread will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take a big round baking tray and grease it or line with butter paper.

Heat a pan add olive oil to it, add chopped onions and saute for 2 minutes and add chopped carrot to it and saute for a minute and switch off the flame. Keep this aside.

Divide the dough into 2 equal balls. Flatten one ball into a size of the tray 1” thick. Prick the flattened dough several times with fork so that the dough won’t puff up while baking. Apply egg wash on it. Place the flattened dough on the tray. Spread the onion carrot masala, then add chopped olives and mushrooms and sprinkle with mozzarella cheese on top. Then take the other ball and flatten to the same size and keep it on top of the filling and cover it well and press the sides well. Prick the dough on top as well with a fork. Egg wash on top.

Bake in pre heated oven at 160 Deg C to about 40 -45minutes or till done. Take it out from the oven and slice and serve.

Rava Kesari

Ingredients

Rava/Semolina: 1cups

Sugar: 1 cup

Water: 2 cups

Ghee: 4tbsp+1tsp

Fried Cashew and raisins as needed

Cardamom Powder: 1tsp

Salt: a pinch

Kesari Color: a pinch

Method Of Preparation

Take a tray grease it with 1tsp ghee to set the keari and keep aside.

Heat a pan and dry roast the rava for 2 min or till aroma comes. Transfer this to a bowl. Add water to the pan and bring it to boil. Then add the fried rava little by little and keep stirring so that the lumps are not formed. Keep in medium flame and stir well till it becomes thick.

Add sugar kesari color and salt to it. Keep stirring. When it starts leaving from the sides add ghee and cardamom powder. Switch of the flame when it stop sticking to the pan at all. Transfer it to the greased tray. Decorate it with cashews and raisins.

Let it cool and cut it into desired shape and serve.