Zinger Paratha Roll with BBQ sauce

Ingredients:
Frozen Paratha 4
BBQ sauce 4 tbsp
Chicken breast 2 (cut into 3 pieces each)
Salt ¼ tsp
Black pepper ¼ tsp
Garlic paste ½ tsp
Chili sauce 1 tsp
Ingredients for batter:
Flour 3 tbsp
Self raising flour 3 tbsp
Salt ½ tsp
Chili sauce 1 tbsp
Milk to make batter
Dry self raising flour as per requirement for coating
Oil for frying

Method:
1.Cut chicken breast into fingers. Marinate with 4 tbsp BBQ sauce, ¼ tsp salt, ¼ tsp black pepper, ½ tsp garlic and 1 tsp chili sauce.
2.Now make a batter by adding flour, self raising flour, salt, chili sauce and milk.
3.Dip in prepared batter. Roll in dry self raising flour. Deep fry in frying pan.
4.To assemble fry Parathas, spread with BBQ sauce, two fried chicken strips and salad leaves chopped. Roll tightly. Serve hot.

Hot and spicy makhani roll

Ingredients for paratha
Flour 3 cups
Salt ½ tsp
Sugar 1 tbsp
Yeast 1 tsp
Oil 2 tbsp
Egg 1
Water to knead
Method for dough
In a bowl add altogether, knead into a medium dough, leave it covered for 30 minutes, make into balls, roll into parathas and shallow fry, fill with filling, chatni, onion, reroll in butter paper and serve immediately.
Ingredients for makhani chicken
Chicken 300gm cubes
Yogurt 3 tbsp
Ginger garlic 1 tbsp
Allspice ½ tsp
Chili powder 1 tsp
Salt ¾ tsp
Orange color pinch
Cream 2tbsp
Lemon juice 1 tbsp
Butter 1 tbsp
Method
Marinate chicken with all the given ingredients for 30 minutes, put in a pan and cook for 15 minutes until done, give dum of coal.
Ingredients
Onion 1 sliced in rings
Ingredients for khatti methi tomato chatni
Tomatos puree 2 tbsp
Ketchup 1 tbsp
Tamarind pulp 2 tbsp
Crushed red pepper ½ tsp
Salt ¼ tsp
Chat masala ¼ tsp
Method
Mix all together

Mutabbak

Ingredients
Large samosa roti whole 2
Roll square patti 4 or 2 romali roti
Bhuna keema(fried Mince) ½ kg
Coriander leaves chopped 2 tbsp
Green onion chopped 1 cup with leaves
Tomato 2 cut into tiny cubes
Allspice 1 tsp
Chat masala 1 tsp
Boiled eggs chopped 2 – 3 or raw egg beaten 2 – 3
Method
Spread 1 whole samosa roti add 2 small square roti, spread mince on it then green onion, coriander, tomatoes and allspice, add 1 beaten egg or boiled egg chopped, seal well from all four sides with flour paste, fry on tawa on low flame on both side till golden, cut into pieces and serve hot.

Arabi paratha

Ingredients for paratha

Flour 1 ½ cup

Wheat flour ½ cup

Salt ½ tsp

Sugar 1 tsp

Ghee for frying

Ingredients for filling

Mince ½ kg

Chili powder 1 tsp

Ginger garlic 1 tsp

Chopped onion 1 cup

Green chilies chopped 4

Tomato 1 chopped

Eggs 2 to 3

Allspice 1 tsp

Spring onion chopped ½ cup

Coriander leaves chopped 2 tbsp

Method for mince

Boil mince with onion, chili powder, salt, ginger garlic paste till it water dries completely, add chopped green chilies, mint, spring onion, tomatoes and keep aside, make small balls of the dough, roll to a quarter plate size. Spread with ghee, sprinkle flour, again cut and roll to form a ball then roll into dinner plate size roti, do the same with another ball, sprinkle prepared mince on one roti, chopped vegetable, allspice, beat one egg and pour over the roti evenly, put the second roti on top, turn the four corners of the roti so it looks like a square, shallow fry in frying pan by turning up and down the egg could get cook, serve hot.

Chicken Cheese Roll

Delicious rolls with cheesy sauce and chicken,that are healthy in nutrition as well as tasty too.

Ingredients for paratha:

Flour 2 cups

Wheat flour ½ cup

Salt ½ tsp..

Ghee 2 tbsp

Warm water to knead as required

For filling:

Chicken ½ kg (boneless cubes)

Salt 1 tsp

Chili powder 1 tsp

Ginger garlic 1 tsp

Roasted cumin 1 tsp

White pepper ½ tsp

Yogurt 2 tbsp

Oil 1 tbsp

All spice ½ tsp

Cream 1 tbsp

Ingredients for sauce:

Cream cheese 4 tbsp

White vinegar 4 tbsp

Cream 3 tbsp

Cheddar cheese 4 tbsp

Method:

Mix all together to make a cheesy sauce.

Method for Paratha:

Sieve together both the flours with salt, add in ghee, and rub lightly. Knead with warm water into medium dough. Leave to rise for an hour covered with a damp napkin. Make into balls; roll ball into a saucer size. Spread with ghee fold as shown. Cook on tawa, adding about 1 tbsp ghee when frying parathas.

Method for chicken:

Marinate chicken cubes with salt, ginger garlic, cumin, all spice, yogurt, cream, chili powder, white pepper and cheese for 30 minutes, put on skewers and bake for 20 minutes on 180 degrees, remove and give dum of coal.

To serve:

Speread parathas with chicken botis add 2 tbsp cheese sauce, roll tightly and serve with fries and salad.

Chicken-Filled Croissants

An experiment that worked out great!! The buns were soft and delicate, a perfect compliment to the yummy filling in the center!!!! These Croissants are so amazing that i enjoyed them alot while baking and eating :P i still remember that last year i went to my uncle's home in outside the city,I just baked these croissants and packed them so beautifully that they looked as they were bought from some high bakery :) Enjoy the recipe 

RECIPE

Filling Recipe:

Quarter kg boneless chicken breast, chopped into small pieces

2 small capsicum, red and green if possible, grated or chopped finely

2 tbsp sweet corn

1 grated carrot

1 small onion, chopped finely

1-2 green chillis, chopped

half tsp garlic paste

1 tsp chopped coriander

salt to taste

half tsp grinded cumin powder

a pinch of tandoori masala (optional)

juice of half a lemon

1 tsp soya sauce

1 tbsp butter

Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften. Add the raw chicken pieces and keep stirring until they start browning. Add the chillis, garlic, salt, cumin powder, tandoori masala and sweet corn. Saute until the chicken pieces become tender and well-done. If the mixture sticks to the pan and the chicken is not yet done, add a tbsp of water and cover until ready. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded. Adjust salt/chilli to your taste.

TIP: You can smoke the mixture with a coal and some oil to give it a nice bbq aroma. This mixture should be enough for around 16 croissants.

Dough Recipe:

Recipe for Dough (makes 8 croissants)

2 level teacups flour

1 tsp salt

1 tsp sugar

half tsp instant yeast

quarter tsp baking powder

3 tbsp softened butter

2 tbsp vegetable oil

warm milk mixed with water about half a cup (although you could need more or less depending on flour/altitude etc)

Method

Sieve the flour and add the yeast, baking powder, yeast, salt and sugar. Stir it so that it's all well mixed. Add 2 tbsp of butter and 2tbsp veg oil. (Reserve the last tbsp butter for later). Rub into the flour using finger tips until the flour has a crumbly texture. Gradually add the warm milk+water, stirring it in with a wooden spoon at first until the dough starts to hold together, and then continuing to knead together with your hands until the dough has softened. You need this dough slightly sticky, it's a menace to handle but the result is worth the trouble. Just oil your hands slightly to help with the stickiness and keep kneading...adding a little sprinkling of flour when it gets too sticky to handle until the dough is nice and well-kneaded and formed into a ball. Apply a touch of oil all over the ball of dough, place in a container and cover with a damp towel. Place in an airtight cupboard (or even in the oven or micro-wave) and leave it to rise to about double it's original size. (40mins to an hour)

Roll out the dough on a floured surface into a huge circle of about 30cm diameter (use your fingertips to stretch the circle out when you feel you cant roll with the pin any further), then rub half of the reserved tbspn of butter all over this rolled out circle. Using a pizza cutter or sharp knife, cut the circle into quarters, then divide each quarter again to form eighths.

Take the first eighth of the circle, place your mixture of choice on the edge (where the perimeter of the circle used to be). Roll carefully towards the pointed edge (where the center of the circle used to be), tucking the pointy end underneath (you can make a small slit near this pointy end just to give the croissants a nicer appearance, although this is not a must...refer to pics of my croissants to get what I mean). Curve down the edges of your rolled up croissant to form the crescent shape.

Place the croissants on a greased tray and cover them again for another half an hour so that the dough can rise again. Switch on the oven on medium high (around 175 degrees) and in the meantime, glaze the croissants with egg yolk to give them a nice colour. Bake for about 12-15 mins depending on your oven's heat.

When ready, remove and place them on a cloth, and take the remaining half tbsp of butter, and gently touch up the buns with it to give them a nice shiny soft finish...and they would smell heavenly too. Cover the buns in the cloth for about 10mins before serving. This gives the butter time to get absorbed fully into the croissants, thereby making them soft and extra delish. Serve warm!!

Fajita Wraps

When its raining everyone expect from me that iam going to cook something diffrent and special.Yesterday a sudden rain made my day.as it was too hot from many days. And rainy weather cheers my mood and i think to try something very special,sudden fajita come in my mind and made fajita wraps with the combination of yummy salsa and fajita chicken.It will be liked by both salsa and fajita lovers.My siblings love these wraps...here iam sharing the recipe.

CHICKEN FAJITA WRAPS

      To make Tortilas
      • Maida (Flour) 2 cups
      • Wheat flour 1 cup
      • Baking powder 1 tsp
      • Oil ¼ cup
      • Salt 1tsp
      • Lukewarm water for kneading
   Mix both flours , add salt oil and baking powder , and now knead with lukewarm water . roll out and cook on griddle like chapattis, keep aside.tortillas are ready.
For filling
      • Chicken 2 cups shredded sliced thinly
      • Ginger /garlic paste 1 tsp
      • Salt 1 tsp
      • Red chilli powder 1 tsp
      • Coarsely grinded cumin seeds 1 tsp
      • Lemon juice 2 tbsp
      • Onion rings thick slices
      • Bell pepper 1 slices
      • Tomato 1 slices
      • Jalapeno peppers as req
      • Cream cheese 2tbsp
      • Cheddar cheese 4 tbsp
Mix ginger garlic ,cumin, lemon juice,salt and red chilli in chicken and heat oil in skillet and cook , when almost done ,add thickly sliced onions , bell pepper as well as tomatoes ,cook them stirring once or twice , do not cook vegetables alot just 2 or 3 mins.
A delicious salsa recipe made with fresh ingredients.
      3 tablespoons finely chopped onion
      2 small cloves garlic, minced
      3 large ripe tomatoes, peeled and seeds removed, chopped
      2 hot chile peppers, finely chopped
      2 to 3 tablespoons minced coriander fresh
      1 1/2 to 2 tablespoons lemon juice
      salt and pepper
      Preparation:
      Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool.
 Combine onions and garlic with chopped tomatoes, peppers, coriander, lemon juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors. Makes about 2 cups of salsa.
      note we don't have 2 cook onion. Garlic, chop tomatoes etc... in salsa recipe
   Now spread one tbsp of cream cheese on tortillas , on top of that spread salsa , and place some of the prepared chicken filling , some cheddar cheese , roll /wrap them , heat a grill and toast them for 3.5 mins each side , slice in half. Serve.

Bread Rose

Iam always looking for pizza do creations.And had tried alot of new recipes with the basic dough for pizza,chicken bread or dinner rolls.After my successful try of chicken bread now the next target was bread Roses...nd finally i done with it :P they turned out so beautiful as they had been plucked from Rose Garden.Here is step by step recipe for my Bread rose...

These pretty rolls are guaranteed to be a hit, they look so pretty it’s almost a shame to eat them! But they don’t just LOOK good they taste amazing too!! Soft buns with a delicious filling, you can use any filling of your choice. Even crumbled feta and spinach works beautifully!

I had used chicken filling which i used last time with my chicken bread.it is so easy to make and can b used in any kind of sandwitchs and chicken wraps or samosas.for chicken filling follow the given recipe of chicken filling:

1½ - 2 cups   chicken boiled and shredded

1 medium or 2  small onions chopped finely

1 tsp  . salt

1 tsp.   black pepper

2 tbsp.   coriander leaves

4 chopped  green chilies

1 tsp.  All spice powder

2 tbsp.  flour

2 tbsp.  butter

1 cup     milk

Heat 2 tbsp. butter in a non.stick pan.Now  fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. All spice Powder. Then.add the milk, cook till thick, now put in the shredded chicken and mix well add chopped green chilies and coriander leaves, remove and cool completely.

Next, prepare the dough.

4 cups   all purpose/plain flour

1 tbsp.   instant yeast

2 tbsp   . powdered milk

1 tsp.      salt

4 tbsp   . oil

egg 1   (plus 1 for glazing)

1 tsp.   castor/grinded sugar

In a bowl mix the following ingredients together: 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.

                      Divide the dough into 15-16 sections and shape them into neat balls.

                  

               Now you can start shaping the Roses. Roll out each ball to about 4″ diameter.

      Brush a bit of butter on the circle of dough. Make 4 diagonal slits, 

leaving the center intact,

Add your filling in the center of the rolled sheet.

                                Take one of the sections and cover the side of the filling with it. 

   Take the opposite side’s section and cover the other side of

 the filling with it.

                                Repeat with the two last sections, pinching the dough on

                                                  the side to seal it.

                                               Repeat until all rose-rolls are ready.

. Pre-heat your oven to 180 C. Brush each rose gently with egg yolk mixed with a tsp. of milk. Sprinkle with sesame seeds, Place the prepared Rose on a greased tray and bake for about 15-20 minutes or until tops are golden and roses are ready.

Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft,Once you made this roses,definitely you will fall in love with them as i did :)

TIP These can be served as is, with a chutney of choice, or as an accompaniment with any meal or soup.

Shawarma..

A delicious recipe of shawrma from middle eastern cousine..

For Chicken:

I took one chicken breast fillet of almost 350 gms,slice the fillet into thin slices and wrap into cling and then flatten with rolling pin or with the back of mug/glass.

For Marination:

Thick Yougart:3-4 tbsp

salt:to taste

black pepper:1/2 tsp

red chilli powder:1/2 tsp

Lemon juiece or white vinegar:5 tbsp

zeera powder or crushed i used freshly crushed:1 tbsp

Coriander powder/sookha dhaniya powder/crushed:1 tbsp

Soya sauce:1 tbsp

Woochestershire sauce: 1tbsp

Ginger garlic paste:1 tsp

oil:3-4 tbsp

Mix all the ingredients and make a thick paste coat very well on chicken using your hands.Leve the chicken in this marination for atleast 3-4 hours.

Then bake these chicken fillet in preheated oven at 190c for 20 minutes or until chicken is done.

Then cut chicken into strips.

Take thinly sliced onion,tomatoes,olives,jalapenos,green chillies,you can add salad leaves or iceberg too or use any kind of salad you like.

For sauce:

1/2 cup of yougart

1 pinch of salt

2 tbsp of Tahini paste( i used ready made)

3-4 tbsp of mayoneise

1 tbsp of vinegar or lemon juice

Mix all things very well and sauce is ready.

For Shawarma Bread:

2 cups of plain flour/maida

1 cup of corn flour

1 tbsp of iinstant dry active yeast

2 tbsp of butter/oil

1 tsp of salt

2 tbsp of yougart

Lukewarm milk/neem gram as required to make soft dough

Mix all the dry ing in a bowl then add butter,yougart mix it and then knead with milk into soft dough.

grease the bowl with little oil and then cover the bowl with cling and leave it to rise for 1-2 hours in a warm place.

After the dough is raised make circles and cook on hot pan /tawwa.....hommade shwarma bread is ready to use:)

Assembling:

First apply sauce then place chicken strips and then add salad vegetables,roll it tightly cut daigonally from the centre and enjoy

Pizza Twister

For Dough:
500 gm of plain
1 egg
2-3 tbsp of oil or melted butter
1 tsp of salt
1 tbsp of sugar
1 tbsp/7 g of instant active dry yeast
1 cup of milk to knead the dough(neem garma/luke warm....the temp of milk should be mild not very hot nor cold otherwise the dough will not rise)
First mix all the dry ingredinets with hand add egg then add oil and mix.
Pour milk little by little and knead the flour into soft dough.If you need more milk you can add some water .
After the dough is ready graese a bowl and place the dough in it and cover the bowl with a cling ot damp kitchen towel.
Put the dough at some warm place and let it rise for 1-2 hours or until ita double in size.
Once the dough is rised take it in your hands and punch it down to remove the air now bang it on your work surface for three times.It will remove the air.
Now roll out dough into thin circles like chappati,the size and thickness should be the same like chappati.
Leave the rolled circles for 15-20 minutes.
Now put these in preheated oven at 250c with both upper and lower oven on.Place the baking tary on upper shelf and bake just for 4-5 minutes until very lightly colored,dont overcook, otherwise it would be difficult to wrap and it will break.Once the twister wraps are done wrap these into a kitchen towel until ready to use.

For Twister Tomato Sauce.

in 2tb oil add 2cloves of garlic chopped,fry it untill in light red color ,add 1/4 tsp rossemeri dry leaves,1/4 tsporegano leaves,i/1 cup tomato puree ,1 tsp crushed red chillies and salt.cooked it very well.and dry its water properly.

For Chicken:
2 chicken Breast fillet(each weigh 250 gms)
Wrap fillets in cling film and flatten with a rolling pin.
Now cut long and thin strips out of these fillet.
The lenght appx 5 inch to cover the length of twister.
The width apxx of 2 inches.
Now Marinate these chicken strips with 1 teaspoon of salt,1/2 tsp of white pepper,1/2 tsp of black pepper, 1 tsp of garlic powder or freshly made paste of garlic.1 tablespoon of soya sauce and 1 tbsp of white vinegar.
Mix all the spices well with chicken and leave for marination.for about 30 minutes to 1 hour.
For COATING:
first chicken strips will be dipped in batter and then rolled into a dry flour mix.
FOR BATTER:
Take 1/2 cup of corn flour and half cup of plain flour/maida.
Add 2 tbsp of chilli garlic sauce.
Add 1/2 tsp of salt and if you like spicy add some chilli flakes.
Make batter by mixing all these ingredients with cold water.
Dry COATING:
Make seasoned flour by mixing half cup of maida/plain flour and half cup od corn flour, mix with 1 tsp of baking powder and 2 pinches of salt and black pepper.Mix together and dry coating is ready.
Now take chicken strips one by one dip into the batter roll into dry coating of flour and shake any excess flour and deep frin in hot oil until golden nd crispy.
Assembling:
Take pizza twister apply pizza sauce 1 or 2 tablespoons.
Sprinkle some gratted mozzarella cheese.
Put fried chicken strip along with some green pepper/shimla mirch and lettuce leave,
Roll tightly and serve hot with fries...:)

Reshmi Kebab Paratha Roll

Ingredients:

-       Chicken mince                                                 1/2 kg

-       Coconut (grounded)                                           3 tbsp

-       Almonds (grounded)                                          2 tbsp

-       Salt                                                                 as per taste

-       Crushed red pepper (kuti hoi lal mirch)                1 tbsp

-       All spices powder (garam masala powder)           1 tsp

-       Roasted cumin powder (bhuna hoa zeera)           1 tsp

-       Roasted and crushed coriander seeds                1 1/2 tsp

(bhuna aur kuta hoa dhania)

-       White pepper                                                    1/2 tsp

-       Green chillies (grounded)                                   4 to 5

(pissi hoi hari mirch)

-       Ginger garlic paste                                            1 tbsp

-       Corn flour                                                          1 tbsp

-       Clarified butter (Ghee)                                        1 tbsp (heaped)

For chutney

-       Yogurt                                                              1 cup

-       Red chili powder (lal mirch)                                 1/2 tsp

-       Green chillies (grounded) (pissi hari mirch)           2                                 

-       Chat masala                                                      1 tsp

-       Salt                                                                  1/4 tsp

For paratha

-       Refined flour (Maida)                                          2 1/2 cup

-       Oil                                                                    2 tbsp

-       Salt                                                                  1/2 tsp

Paste to apply inside paratha

-       Refined flour (Maida)                                         1 tbsp

-      Clarified butter (ghee)                                        1 tbsp

-       Egg white                                                        1

Method:

-       Remove the cover of almonds, then grind coconut and almonds with little amount of water to make a paste.

-       Marinte the chicken with almond and coconut paste, all spices, crushed red pepper, roasted cumin powder, roasted and crushed coriander seeds, white pepper, grounded green chillies, ginger garlic paste, ghee and corn flour. Mix very well, make long shape kebab (like seekh kebab), and fry them in frying pan (do not deep fry)

-       In a pan, place the coal on onion peel (chilka), in middle of the kebabs, then put 2,3 drops of oil on it, cover the lid for 1 minute. It will give very good smoked smell.

Method for paratha:

-         Mix all the ingredients of paratha and knead the dough with water, and keep the dough aside for about 45 minutes.

-          Now make small ping pong size balls, then roll each ball to form a small size chapatti (size of a CD), now apply the paste (mix egg white, flour and ghee), all over the chapatti, then close it like forming a roll of it, lengthen this roll from both ends like forming a rope and then curl this rope in shape of a coil. 

-          Now make a big chapatti out of this coiled dough ball.

-          Shallow fry the paratha.

Method for chutney:

Beat the yogurt, add green chillies, chat masala, salt and red chili powder and mix it well.

Now place one kebab in paratha, spread some chutney, roll it and have a delicious yummy roll.

Twister..

Kfc Twister

Ingredients

Chicken breast (boneless) 4

Salt 1 tsp

Pepper ½ tsp

Paprika powder 1 tsp

Chili sauce 2 tbsp

Chili garlic sauce 1 tbsp

Corn crumbs 2 cups

Self raising flour ½ cup

Ice berg lettuce sliced ½ cup

Hot sauce 2 tbsp

Mayonnaise 2 tbsp

White vinegar 2 tbsp

Tomato (cut into cubes)   1

Ingredients for batter

Flour 2 tbsp

Baking powder ½ tsp

Salt ½ tsp

White pepper ½ tsp

Paprika ½ tsp

Chili sauce 1 tbsp

Water to make batter

Ingredients for tortillas

Flour 2 cup

Salt ½ tsp

Baking powder ½ tsp

Oil 2 tbsp

Luke warm water as required

Method to make tortillas

1.        In a bowl knead 2cups of flour, 1/2tsp salt, 1/2 tsp baking powder and 2 tbsp oil with water to form medium dough

2.        Leave covered for 30 minutes, then make chapattis of a dinner size plate and cook both the sides on a griddle, cover and keep warm.

Method for batter

1.        In a bowl mix together 2tbsp of flour,1/2 tsp of baking powder,1/2tsp salt, 1/2tsp white pepper,1/2 tsp paprika,1 tbsp chili sauce and water . Mix all the ingredients well until a batter of medium consistency is formed

Method for chicken

2.        Cut boneless chicken fillet into 3 inch long strips, and marinate with salt, pepper, paprika, chili sauce, chili garlic sauce for 30 minutes, dip in batter roll in combined corn crumbs and self-raising flour mixture, fry till crisp and golden.

To serve twister

3.        Roll out the tortillas, top with fried chicken strips, tomato cubes, sliced lettuce, mayonnaise sauce and hot sauce.

4.        Serve rolled in butter paper.