Chicken filled buns, and sweet bun - Indian fusion recipe

WARNING : A very long and photo heavy post, if you are not into cooking and recipes, kindly avoid this post :) - Thank you.

Hello my cooking recipe followers, I am sharing the recipe of some buns these were requested by Sandy a long time ago, when I shared pictures of the buns on the card post.
Recipes take me awhile to post, as it takes a lot of time and proper planning, so I am kind of lazy to not post frequently.

But here it is:

Ingredients for buns:

3 cups all purpose/bread flour
1TBsp - active dry yeast
1/2 cup warm water for the yeast
1/2 cup milk
1 large egg
1 TBspn butter
2TBsp vegetable oil
1 tsp salt
2TBsp sugar

 utensils:
 a mixer - hand held/standing
big mixing bowl
scraper
baking sheet
baking tray/dish

Procedure:

1. Mix the yeast in the warm water and keep aside.
2. Prepare all the dry the ingredients in the bowl.

 

3. Add all the wet ingredients now, remember to beat the egg before you add.

 

  4. Use a mixer to make the dough.

 

  5. Your dough should be tacky, mix in the mixer for 5 mins and then transfer on counter top, flour it and knead using hands for another 3-4 mins. Greaset he same bowl and add the kneaded dough.

 

  6. Cover with a cling wrap and leave it in a warm place for an hour.

 

  

Now lets prepare the filling both chicken and sweet ones

 chicken filling Ingredients

  about 200gms minced chicken boneless

ginger garlic paste 1/2 tsp

red chili powder 1/4 tsp

turmeric - 1/4 tsp

salt to taste

coriander leaves optional

chopped onions 1 small

  1/2 TBsp oil

(For vegetable rolls, you need cauliflower, peas, carrots, cooked with the same spices in a similar fashion)

Procedure:

 1. heat oil in a pan and saute the onions till medium brown

2. add the chicken to the pan

 

  3. add all the spices, and mix well and cook till the chicken is done

it should be dry

 

 

Add coriander leaves  , your chicken filling is ready

 

 Sweet filling

preserved cherries/tutti frutti a handful 

condensed milk 1TBsp

sugar 2tsp

cardamom powder from 1 pod

dry/fresh grated coconut 1TBsp

Procedure:

Mix all ingredients and its ready

 

Now after an hour your dough should be risen well , and should look like this in the picture below

 Transfer it on a floured counter top, and use a scraper to cut the dough in equal parts, leaving out one big lump for the sweet bun, which is quite big.

 

  Tkae a spoon full of chicken filling nad fill in the dough and roll it

 

  

You can shape it the way you want

 

  

Arrange it on the baking dish lined with a baking sheet.

 

  

Now press down the big dough lump to flatten it up a bit and add all the sweet filling in it and roll it up nicely

 

Flatten it a bit after rolling to give a shape of a big bun.

You can make small buns too, just add a small amount of filling to the dough and roll into buns shapes.

 

Brush some butter after all the buns are shaped , this will prevent them from getting dry.

 

Cover with the cling wrap and leave it in a warm place for 45 minutes

 

Preheat the oven at 180 degree Celsius for 10 minutes and bake for 12- 14mins

brush with butter once out to keep the top moist

 

 

  

All ready - enjoy

 

 

 

  

Cut the big sweet bun like you would cut  a cake, and enjoy.

 

 

I hope you try it and let me know how it turned out. It is a well tried recipe and it had never gone wrong for me or people I had shared with.

Thank you for stopping by, I really appreciate your kind  feedback :) Have a great day!

Pan fried Salmon steak

I am in the second week of my vacation at Hyderabad, the monsoon has reached and it is much cooler than few days back, and my hands were tickling for some blogging, since I am away from my crafting supplies, and cannot make any cards, I thought of sharing a recipe.

Today I am sharing a salmon fish recipe, as the name suggests it is a pan fried dish, super quick, and a favorite among people of all ages.

Ingredients:

Salmon steak/ salmon butterfly fillet - 2

 ginger + garlic paste - 1TBsp

 crushed peppercorns/ black pepper - 1/4 tsp

olive oil - 1/2 TBsp

oil for shallow frying - 1TBsp

salt to taste(go easy since it is fish) 

Procedure:

1. Mix ginger garlic paste, olive oil, salt and pepper well and apply it over the fish(both sides).

let it sit for at least 30 minutes, if you are in a rush then go ahead and cook it right away.

2.Heat oil in a shallow pan, and cook the steak on each side for a minimum of 7-8 minutes, take extra care while flipping the fish, to keep it intact.

 

3.Shallow frying

4. the other side

Ready to eat, you can serve it with a salad on the side or with baked potatoes. I serve it as a side dish along with rice and dal.

Hope you enjoy this simple dish.

Kheema Aloo masala ~ minced meat with potato curry

I though of finishing up this draft which has been sitting for a very long time on my blogger, I feel guilty for not putting up many recipes, I have many recipes as drafts, I just need to write and post, summer vacation I will be away from my craft supplies, so will catch up on recipes.

Today I am sharing kheema masala, it is a minced lamb dish, very popular from my hometown Hyderabad. There are many versions of this recipe available, this is my home recipe.
This is going to be my first lamb recipe on the blog. My family of four has basically given up on red meat, excluding me - I am already almost a vegetarian! But I cook meat for my hubby and kiddos.
You can cook this dish with beef too.

I cook many other lamb dishes,  will share as and when possible.

Lets look at the ingredients:

250 gms boneless minced lamb

1 big potato peels and cubed

1 medium sized onion

2 g slit green chilli

few mint leaves

1/4 tsp turmeric

3/4 tsp red chili powder(adjust to your taste)

1/2 tsp  garam masala

1/2 tsp coriander powder

coriander leaves

coconut curry paste

Tomato puree - 1/2 cup

salt to taste

1/2 TBsp oil
11/2 cups water

Homemade coconut curry paste:

dessicated coconut  - 2 TBsp

2 cloves

1/16 tsp ground cinnamon

poppy seeds 1 tsp(optional)

2 cloves garlic chopped

1" ginger chopped

blend the dry ingredients first, then add ginger and garlic and a little water to blend in a smooth paste.

coconut curry paste

Procedure:

1. Heat oil in a pan(I am using a tiny pressure cooker), add the onions and chili and saute till golden brown.

 

2. Once the onions are brown add the minced meat, potatoes,and the coconut paste, turmeric, chili powder, coriander powder, garam masala, and salt...mix well and let it cook till the meat leaves water and the water dries up completely.

3. This is how it should look.

4.  Now add tomato puree and saute till the puree is cooked, add water and cover it..and cook till the gravy thickens, and making sure the meat is cooked well too.

5. garnish it with fresh coriander leaves, you can add some lime juice too if you like bit tangy.

That's it enjoy it with biryani, veg pulao or roti/naan.

Hope you try making it and like it!

Next recipe will be Samosas.

Thank you for stopping by, I really appreciate your kind  feedback :) Have a great day!

Chicken nuggets with Indian twist!

Chicken nuggets is any child's favorite dish, correction even adults too ;)

I am very particular about food, I am not a foodie but yes it is a big deal to me, about how the food is made?, under what conditions?,  what oil and what not... So most of the time I cook my own food unless I am traveling.

 This dish is an all time family favorite, and I am happy to let my kiddos munch on it since it is not deep fried as the usual chicken nuggets.

 

Ok, lets look at the ingredients.

You will need:

750 gms of boneless chicken, cut into small cubes

4 pods of crushed garlic(use more if the garlic is tiny)

4" crushed ginger

1tsp red chili powder

1 pack bread crumbs

2-3 eggs whisked

 salt to taste

a steamer

mincer

oil for deep frying for later on

Procedure:

1. Put the steamer on the stove for at least 10 minutes before you start.

2. Add the chicken, ginger, garlic, red chili powder and salt - mince all to a paste.

3. Spread the minced paste in the steamer, not too thick nor too thin either, and steam it for 10-15 minutes, till the chicken is cooked.

4. The steamed chicken hardens up pretty nicely, now cut it in desired shape.

(I sometimes cut a burger patti size and save it for burgers too).

Repeat the steaming and cutting till you are done with all your chicken paste.

5. Dip the cut chicken nuggets in whisked eggs, and roll in the bread crumbs and stack it in a container. 

6. Once all done, store it in the freezer, the nuggets need to be completely frozen  before they are ready to be fried.

7. Heat a small pan with around 2 TBsp oil, and remove the nuggets from the freezer(take out how many pieces you need), and fry immediately, till golden brown on each side.

That's it!

It is very simple, needs more preparation time than cooking, but it is worth the effort. I usually do it only once a month. I make double the size of what I had mentioned here. It sits in your freezer, and you can use it as and when.

Hope you try and enjoy this darling dish.

Thank you for stopping by, have a great day!

Hyderabadi Dum Chicken Biryani

 

 Sharing a very special recipe - dum biryani,  one of the most delicious dishes and a must have one too. If you love Indian food, you are going to enjoy each and every bite of this! 

This dish is a bit time consuming, but worth spending that time. 

You will need :

Step 1:

Bayleaf - 2 leaves
Cloves - 2
Cinnamon stick - 1"
Black cardamom -1
Green cardamom -1
Mace -1 floret

Ground these spices roughly, and keep aside.

Step 2:

Chicken( bone/boneless) - 750gms
Yogurt - 1 cup
R.chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Cummin powder - 3/4 tsp
Coriander powder -3/4 tsp
Ginger +Garlic paste - 2TBsp
Salt to taste
Fresh mint leaves - 1/4 cup
Fresh coriander leaves -1/4 cup
G.chili - 3
Lime juice - 1TBsp
Oil - 3 TBsp

Mix all the ingredients together,  add the above ground spice mix too. Marinate this chicken mix for at least 5-6 hours.  I usually leave it overnight. 

 

Step 3 :

2 cups - basmati rice washed and soaked
5-6 cups - water to cook rice
Salt to taste
Oil - 1/2 TBsp
Shahjeera~ caraway seeds - 1/2 tsp
Bayleaf - 1

a pinch of saffron soaked in 1TBsp milk

Finely Sliced onion - 1 big

fry the onions in the oil till golden brown and keep aside.

Procedure:

1. Take a big pot to cook the rice in. Add water, salt, caraway seeds, and bayleaf and bring to boil.

Now add rice, and cook the rice till it is half done.

Drain the rice.

2. Take another big heavy bottom pot to assemble the biryani together.
Spread the marinated chicken mix at the bottom of the pot, sprinkle some fried onions over it.

3. Add the rice and spread evenly and sprinkle the rest of the onions over the rice.
Sprinkle the saffron milk over the rice.

4. Seal the pot's lid with wheat dough, this is to secure the pot so that the steam remains in.

5. Cook for 10 minutes on high flame, 15 minutes on medium flame(to the lower side), and the last 15 minutes on the lowest flame.If you have a thick iron griddle, it is perfect to transfer the pot over it on the heat for the last 15 minutes, this ensures that there is very little heat and you don't have to worry about the dish getting burnt.

Turn off the heat, and let the pot stand for at least 15 minutes before you open it. The chicken will be cooked to perfection, juicy and tender with all the flavours from the spices. 

you may either go ahead and mix it, or the best way is to scoop it out from the bottom to top, you will see the colored layered, I forgot to click a picture of this part. 

Serve it with any curry. I had served with Bagara baigan, raita, and Dalcha.

Go ahead and try this yummy dish.

Thank you for stopping by, have a great day!