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.