Hey all! Salaams..
This stuff bread was introduced by my sister when we visited her overseas. Before this I would just look at this recipe online and give it a pass as I wasn’t honestly keen to be trying yeast. But when we made this together in her kitchen, I was surprised to the easy steps it involved and the beautiful bread we had towards the end of the baking! No wonder it tasted out of the world. This Ramadan I tried this myself for Iftar with the family and no suprises.. it was instantly appreciated and there were requests to make some more.
So, to all bread lovers out there.. you are gonna love this one. Try the bread recipe if you haven’t already.
Cuisine: Continental | Cooking time: 2.5 hrs | Serving: 2 Loaves
For the dough
Maida a.k.a. all purpose flour – 4 cups
Salt – 1tsp
Milk powder – 2 tbsp
Instant yeast – 1 tbsp
Oil – 4 tbsp
Eggs – 2
Sugar – 1 tsp
Sesame seeds – 1 tbsp
For the stuffing
Chicken breast (cooked and shredded) – 1 1/2 cup
Flour – 2 tbsp
Butter – 2 tbsp
Salt - 1 tsp
Black pepper – 1 tsp
Onions (chopped) – 1 medium
Coriander – 1 cup
Green chillies (chopped) – 3
Milk – 1 cup
Cheese – 1 cup (optional)
Take flour into a clean, dry bowl. Add salt, sugar, milk powder, instant yeast and oil. Mix well using your hands.
Lightly whisk the eggs and add to the flour mixture. Reserve a tbsp for brushing. Add warm milk and knead into a soft and sticky dough. I used the bench top to knead it a little. DO NOT over knead the dough. Make it into a ball and let it rest in a greased bowl in a warm place for about 1 1/2 to 2 hours. The dough should double in size.
Make the stuffing in the mean while. In a pan, heat butter and add chopped onions. When the onions turn translucent, add flour, stir to mix and then add chicken, salt and pepper. Mix well and then add milk. Let the mixture combine well and then add grated cheese, chillies and coriander. Take it off the heat and let it cool.
Check on the dough after 1 1/2 hours. Punch the dough down and place it on a floured surface. Cut it into 2 equal portions and roll one portion to a rough rectangle about 1/4 inch in thickness, while keeping the other half covered all this time. You can turn the oven on at this point.
Spoon the stuffing in the middle of the long side of the dough. Trim the edges horizonally to make strips on each side. Place one strip from the right side over the stuffing and then overlap the string from the left side. Repeat the steps until all the stuffing is covered. You will now have a braided look.
Brush it with egg wash and sprinkle sesame seeds on top.
Repeat the steps to make the second bread loaf.
Place the loaves on a lined baking sheet and put it in a preheated oven on 180 degrees for 15 – 20 mins until done.
Enjoy warm with a sauce of your choice!
A hearty Ramadan Mubarak to all readers! Here’s a fab recipe I tried at Iftaar last night that was a hit. I had some paneer in the freezer that I wanted to make use of for Iftar. Remember I love Paneer lots! Although there are many recipes on the internet that make use of Paneer cubes as a whole and make pakoras and bhajiyas etc. But I was looking for a recipe to really disintegrate paneer into a pakora or fritter..! And so this recipe is a mix of a few I browsed in span of 10 mins.
I hope you try it and it turns out yum!
Cuisine: Indian | Cooking time: 20 mins | Serving: 4 people
Paneer – 200g (grated)
Gram flour – 5 tbsp
Rice flour – 2 tbsp
Ginger – 1 tsp (grated)
Green chillies – 2 (chopped)
Onions – 2 tbsp (chopped)
Curry leaves – 4-5 (chopped)
Salt – 1 tsp
Red chilli powder – 1/2 tsp (optional)
Water – as required
Oil – to deep fry
Grate the paneer and mix all the dry ingredients.
Mix well and add about half a cup of water to make a thick paste. The consistency should be rough paste, the batter should NOT drop when you pour with a spoon. Sprinkle more water if required. Keep aside for 10 mins. You can heat oil to until then.
With the help of two spoons, scoop the batter in a spoon and with the help of another spoon, slide it carefully into the hot oil. Deep fry until they are golden brown.
Serve warm with your desired sauce!
Hope all are doing really well. I’ve been away for a long time, since lot has been happening in my world here!!
Hopefully I’m back now and will be able to publish a lot of draft items that have been accumulating over the past months!! Here a neat and easy recipe to Chicken 65. My family’s favorite and I am sure there is no one who densest love this tempting appetizer. So here is how I make it.
Cuisine: Indo-Chinese | Cooking time: 30 mins | Serving: 4 people
Boneless chicken thighs (cubed) – 500g
Oil to deep fry
Curry leaves – about 12 to 15
Green chillies – 3
Yoghurt – 2 tbsp
Soy sauce – 1 tsp
Chilli sauce – 1 tsp
Tomato sauce – 2 tsp
Cumin powder – 1/4 tsp
Salt – according to taste
For the marinade:
Ginger garlic paste – 1 tsp
Salt – according to taste
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 pinch
Garam masala – 1/4 tsp
Corn flour – 3 tbsp
Egg – 1
Red food color – a pinch
Wash the chicken and pat dry with a kitchen towel.
Mix the chicken with the marinade ingredients and refrigerate for about 1-2 hours.
Heat oil to deep fry. Fry the chicken in batches. Soak on kitchen paper.
In a wok, take about a tbsp from the oil used for deep frying. Add the curry leaves and slit green chillies. Fry for about a minute or until the curry leaves turn crisp.
Add yoghurt and fry for another minute. Add the sauces, some salt and cumin powder.
Toss in the chicken, mix well to coat the chicken in the sauce. Turn the heat off when the liquid dries out and chicken is well coated.
Serve with veggie fried rice or by itself with some tomato ketchup. Enjoy!
Make this quick and spicy beef fry recipe for dinner on a chilly winter evening. Enjoy with fried rice or plain rice and dal.
Here is the recipe
Beef (boneless, cut into stir fry strips) – 700 g
Ginger garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Green chilies – 4-5
Red chili powder – 1 tsp
Curry leaves – 10
Salt – according to taste
Garlic paste – 1 tbsp
Cumin seeds – 1/2 tsp
Oil – 2 tbsp
Crisped fried onions – to garnish
Lemon wedges – 4-5 (to garnish)
Boiled eggs – to garnish
Coriander – to garnish
In a pressure cooker, heat about a tbsp of oil and add ginger garlic paste and turmeric. Stir and immediately add washed meat. Add salt and red chili powder and mix well.
Once the meat is browned, add about a half cup of water and pressure cook for 5-8 minutes.
Note: You can skip this step, as stir fry cut strips of meat may cook without pressure cooking. But I prefer to pressure cook to speed up the process and also at the same time be very sure the meat cooks through.
If there still is liquid after pressure cooking, reduce it with the meat so the seasonings are retained.
In a non stick pan, add a tbsp of oil. Add cumin seeds and let them splutter. Now add garlic paste, slit green chilies and then curry leaves.
Add the beef to this pan. Adjust the seasonings again if you wish. Add garam masala and mix well.
Remove in a serving dish and top it with fried onions, coriander, boiled eggs and lemon wedges.
Enjoy with fried rice or plain rice and dal.
Well here’s a post after ages. Thanks to my friend who pushed me to update this recipe post – Thank you! Lately, I’ve been busy with home and children, time just flies when you are with kids.. I’m glad finally this recipe post is here and more following soon…
Eggs are a favorite breakfast item. My breakfast is satisfying only when I have eggs; scrambled on toast, sunny side up, poached, stuffed or plain omelette, I absolutely love them.
Egg muffins are something I came across watching random cooking videos, and I immediately wanted to make these lovelies for breakfast.
Here is my version of these delicious egg muffins. Hope you enjoy.
Prep time: 10 mins | Cooking time: 15 mins | Serving: 12 muffins
Eggs – 4-5
Green Capsicum (chopped) – 1/2 cup
Spring onion – 1/2 cup
Carrots (finely chopped) – 1/2 cup
Onion (finely chopped) – 1/2 cup
Potatoes (finely chopped) – 1/2 cup
Green chillies (optional) – 1
Salt & pepper – adjust to taste
Oil – 2 tbsp
Butter or oil to grease
Pre heat oven to 180 deg.
Wash and finely chop the peppers, carrots, potatoes, onions and spring onions (separate the greens and store for later).
Heat about 2 tbsp oil in a frying pan and add the potatoes and then the onions first. Saute for 2 mins and then add the rest of the chopped vegetables in. Saute for a 4- 5 mins, add salt and pepper. Mix well and take off the heat and let it cool.
Beat eggs in a bowl adjusting the salt and pepper (I added green chillies so did not add more pepper at this stage).
Grease a standard muffin tray with butter.
Pour in the beaten eggs and fill upto 3/4th of the cups. Put it in the oven for about 15 mins or until cooked firm.
Serve hot with ketchup or grated cheese on top.
Note: You can adjust the veggies as you like. Feel free to experiment with a mix of other veggies too.
Following the butterscotch cake recipe post from last week, here is the cupcake version to this deliciously rich cake. The cupcakes turned out very moist and the frosting complimented the butterscotch flavour very well.
So, here is the very simple recipe to make a dozen butterscotch cupcakes…
Self Raising flour – 150g
Sugar – 100g
Baking powder – 1/2 tsp
Eggs – 3
Vegetable oil – 2 tbsp
Vanilla essence – 1tsp
Butterscotch syrup – 12 tsp
Whipped cream – 150ml
Powdered sugar – 3 tbsp
Vanilla essence – 1 tsp
Pre-heat the oven to 175 degrees. Place cupcake cases in a 12 mould pan.
Beat the eggs and sugar in an electric stand mix on high until the mixture turns pale and almost triples in volume.
Add the oil and vanilla essence and beat for another minute.
Sift together the flour and baking powder. Fold the flour into the eggs mixture in three parts, quickly and carefully as to not deflate the batter too much.
Using an ice cream scoop, pour the batter into the prepared cupcake moulds. Fill each mould about half to 1/3rd full.
Bake it in the oven for about 20 mins or until a skewer inserted into the centre comes out clean.
Remove from the pan and let the individual cupcakes sit on a wire rack to cool completely.
For the frosting
Once the cupcakes have cooled completely, use a skewer to make a tiny insertion in the centre of each cupcake.
Pour a tsp full of the butterscotch syrup into the centre of each cupcake.
Frost the cupcakes with the whipped cream frosting and top it up with butterscotch and almond flakes.
Note: I made use of the frosting left over after I finished the butterscotch cake. The butterscotch and the syrup recipes are also part of the previous post, which can be found here.