Vettu Cake/Deep Fried Cake

Recipe Source: Recipes Mine

Ingredients

All purpose flour: 1 cup

Rava (semolina):1/4 cup

Egg: 1

Baking powder: ¼ teaspoon

Sugar: 1/4cup

Cardamom powder: ½ tsp

Oil: for frying

Method Of Preparation

In a bowl mix, flour, rava, cardamom powder and baking powder set aside. In a medium sauce pot add sugar and egg and when it slightly beaten add the flour mixture to form smooth dough and set aside for 40 minutes resting. (Add only enough flour to make smooth dough).When you are ready to fry, heat oil in a deep bottomed pan. Shape the smooth dough into a log and then cut them small square pieces. Make a deep cut in the center. Fry them in medium heat .Make sure that oil is not too hot then outside gets burns earlier and inner dough will not be cooked. Once they are cooked remove from the oil using a slotted spoon and transfer to kitchen towel to remove excess oil.

Vanila Cup Cake

Ingredients

Butter: 3tbsp

Sugar: 3-4tbsp

Milk: ¼ cup

Vanilla essence: ¼ tsp

Salt: a pinch

Baking Powder: ¾ tsp

Baking Soda: a pinch

Maida/plain flour: ¼ cup +1tbsp

Eggs: 3

Method Of Preparation

Make sure everything is at room temperature.

Separate the egg yolks and whites.

Powder the sugar.

In a bowl add butter and beat well.

Then add sugar and beat till it gets mixed up.

Then add egg yolks one by one and beat well.

Then add the baking powder, baking soda and salt. Beat well.

Then add vanilla essence and milk to it.

Beat it and then add flour little by little and beat well.

Take the egg whites and beat till stiff peak forms.

Then fold egg whites into the prepared cake batter, slowly.

Preheat the oven at 200⁰ C.

Take muffin tray and line with the muffin cups. Add the batter to it till the cup is ¾ ^th filled.

Bake in the preheated oven at 170⁰C, to about 25-28 minutes or till it is done.

Baked Chicken and Veg cheesy Roll

Ingredients

For Dough

Wheat flour: ½ cup

Plain Flour: ¼ cup

Sugar: 1tsp

Sugar: needed

Baking Powder: 1/2 tsp

Hot Water: needed to knead the dough

For filling

Onion: 1

Carrot: 1

Capsicum: 1

Potato: 1

Tomato: 1 small

Garam Masala: 1tsp

Chilli powder Kashmiri: ½ tsp (optional)

Oil/Butter: 3tbsp

Tomato Ketchup: 2tbsp

Salt: needed

Chicken filling

Chicken breast: of 1 chicken

Salt: needed

Water: to cook the chicvken

For spreading While Baking

Grated Cheese: needed (I used cream cheese, I was out of grated cheese)

Tomato Ketchup: 3 tbsp

Method Of Preparation

For Roll

In a bowl add wheat flour, plain flour, sugar, salt and baking powder. Add needed hot water to it and knead to smooth and soft dough. Keep covered for about 1 hour.

Take a small ball and roll it to very thin chappathi/round shape by dusting with flour. (make it thin as much as you can)

Heat a pan and add the chappathi to it and slightly cook on both sides. Keep this aside to let it cool.

Start rolling

Roll to very Thin chappathi

Cook it slightly

For Veg Masala

Heat oil/butter in a pan, add chopped onion and sauté for a while till it becomes translucent. Then add finely chopped potato pieces, garam masala and chilli powder.

Close with a lid and low the flame to a very low position till you get the potato 90% cooked. Add finely chopped carrot, tomato, salt and capsicum. Increase the flame for 2 minutes and again lower the flame and close with a lid. Switch off the flame after 5 minutes. Add tomato ketchup to it and stir. Keep aside to let the masala cool.

VEG MASALA

Chicken Filling

In a pan add chicken breast, salt and water. Cook till the chicken pieces are done. When cooled shred or make the chicken to small pieces.

COOKED CHICKEN BREAST

For Arranging in a Baking Dish

Take each chappathi and add the veg-masala to it and add shredded chicken pieces and roll it.

Take a greased baking dish and arrange the roll in baking dish as shown in pic.

Apply grated cheese above the rolls, if there is masala left after rolling spread that masala on top of the cheese, and spread chicken pieces too if any left. Then add the tomato ketchup.

Start Rolling

Arrange In Baking Tray

Ready to Bake

Pre heat the oven and bake at 180⁰C to about 25-30 minutes or till done.

Allow it to cool and cut and serve.

Note: You can add the filling of your choice. 

Kalthappam/ Cooker Appam

Ingredients

Jeerakashala/Basmathi Rice: 1 ¼ cup

Cooked Rice: ¼ cup

Jaggerry melted and strained: 1 cup (or as per the sweetness you can adjust)

Baking Powder: ¾ tsp

Shallots/Pearl onion: 8

Plain Flour/Maida: 2tbsp
Coconut pieces/Thenga koth: ¼ cup

Salt: a pinch

Cardamom Powder: ½ tsp

Jeerakam/Cumin Seeds: 1tsp

Refined Oil/Ghee: 4tbsp

Method Of Preparation

Wash and soak rice to about 3-4 hours.

Drain and add the rice in a blender along with melted jaggery and cooked rice.

Blend it as per dosha batter consistency, so only the melted jaggery will be required for grinding. If needed, you can adjust the consistency by adding water.

Add plain flour, cardamom powder, cumin seeds, baking powder and salt. Stir well.

Keep this batter aside for about 45 minutes to 1 hour.

Then add the coconut pieces to the batter and give it a stir.

Heat ghee/oil in a cooker and add chopped shallots to it. When it turns transparent pour the prepared batter to it and close the cooker with the lid without putting the weight.

Put the flame in high for 2-3 minutes and low the flame to very low position.

Let it cook to about 20-25 minutes or till you get it done. You can insert a knife or a skewer to check whether done.

Slice when it is cooled and serve with tea.

Khailat Nahal/Honey Comb Bread

Ingredients

All Purpose Flour: 3 ½ cups

Milk: 1 cup

Milk Powder: 2tbsp

Water: ½ cup (or as required)

Egg: 1 while kneading + 1 for egg wash

Sugar: 3tbsp

Oil: 4tbsp

Melted Butter: 4tbsp

Yeast: 1 ½ tsp

Salt: ½ tsp

Triangles of cheese spread: 6-8 portions (Kiri or Al-Marai, etc.)

Honey Glaze

Sugar: 1cup
Water: ¾ cup
Honey: 1tbsp
Saffron: a pinch

          

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for 8-10 minutes. The more you knead it the softer the buns 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 it down, and break off tiny bits of dough. You should get about 40 tiny pieces out of this. Take each piece of dough, and stretch it out with your fingers, then add a small piece of cheese in its center. Bring the edges together and form a ball so that the cheese is completely enclosed within the dough. Repeat this with all the dough.

Grease your pan/pans with butter. Place the balls of dough in a ‘honeycomb’ pattern. Try to get them close to each other so that there are no or very little spaces in between.

Cover the pans and set aside for a second rise, about half an hour.

Now apply egg wash on the balls, preheat your oven to 180 C and bake for about 20-25 minutes, or until the bread is nice and golden on top.

Remove from the oven and pour your syrup all over the hot bread. Remember that the syrup needs to be cool and the bread needs to be steaming hot straight from the oven. Turn it out and place on a rack to cool and for the syrup to glaze slightly.

Honey Glaze

Boil the sugar, water and saffron together for a few minutes until it is slightly thickened. Remove from the heat and add the honey. Mix and set aside to cool completely.