Stuffed Makhani Anda Paratha With Homemade Frankie Masala#SundayFunday

Paratha is an easy breakfast, lunch or dinner recipe. Have a Stuffed Makhani Anda Paratha which is protein packed and super healthy, it as has eggs, made with whole-wheat flour and a Homemade Frankie Masala which adds an extra oomph, what would one want more for a nice breakfast or a meal in itself. Stuffed Makhani Anda paratha, is stuffed buttery egg paratha, an easy Indian brunch or meal in itself made with egg-stuffed in chapati dough rolled and cooked on a griddle.

Ingredients

For the Dough
2 Cups Whole Wheat Flour 

Salt to taste

Water as needed
For the Stuffing

3 Egg - boiled , peeled & grated
2 Medium Boiled Potato - Grated - for binding 

1 Teaspoon Heaped Homemade Frankie Masala
1 Green Chilly - finely chopped 

2 Tablespoon Chopped Coriander leaves 

Salt To Taste 

½ Teaspoon Roasted Cumin powder 

¼ Teaspoon Garam masala powder
1 Tablespoon Heaped Mayonnaise 

1 Teaspoon Chilled Butter - grated 

Method

For The Stuffing

Boil the eggs and refrigerate them for 2 hours at least ( this makes a it easy to grate it).
Grate boiled eggs and potatoes. Mix all the given ingredients for the stuffing well. Taste for seasonings or add as required according to your taste. 

Make equal size balls.
For The Dough

Take the flour, salt into a large bowl, mix well, add water little at a time and knead it into soft smooth  dough. Keep it covered for at least 20 minutes. Then divide the dough into ball smaller than the size of the filling.

Take a ball of dough roll it into a small circle add the stuffing in between

then close it remove any excess dough.

Press the edges using hands and just roll edges of the paratha.

Roll it into a medium thick paratha, dusting the work surface with flour generously. Place each paratha on a parchment paper or a brown paper ( this become easy to lift and place it on the griddle, chances of the paratha breaking is nil).

Heat a griddle / tawa, when the griddle is hot then just the paper along with paratha and place it on the griddle and take off the paper. Let this cook on medium low flame till one side is done then flip it and and cook the other side, brush a little butter on both sides, till golden brown spots appear. 

Take this on to a serving plate. 

Enjoy with yogurt, pickle or ketchup. A delicious and filling brunch.

Homemade Frankie Masala

2 Tablespoon Red Chilly powder
2 Tablespoon Amchur powder
1 Tablespoon Chaat Masala
2 Tablespoon Coriander Powder
1 Tablespoon Cumin Powder
1 Teaspoon Garam Masala Powder
½ Tablespoon Salt
Method

Mix well and ready. I use this in many of my recipes, this is as good as an all purpose chapati masala which adds an extra oomph to any dish you prepare.

Refrigerate this masala for better shelf life, to retain it flavor and color. 

Lables: Breakfast, Egg, Mashed Potatoes, Whole Wheat Flour, Paratha, Indian Breads, Main course, Stuffed Flatbreads, Healthy, Breads, Homemade, Frankie Masala, Masala

• A Day in the Life on the Farm: Canned Smoked Salmon Dip 
• Karen's Kitchen Stories: Cinnamon Nut Roll Coffee Cake 
• Amy's Cooking Adventures: Resurrection Rolls 
• Culinary Cam: Smoked Salmon Bagel Brunch Bar 
• Sneha's Recipe: Stuffed Makhani Anda Paratha With Homemade Frankie Masala 

Egg Jalfrezi#Alphabet Challenge

Egg Jalfrezi is a unique, delicious and quick to make. Its different and taste great. 
Ingredients
4 Hard Boiled Eggs
1 Green Capsicum - cut in cubes
1 Onion - cut in cubes
½ Cup Tomato Ketchup
½ Cup Tomato Chilly Sauce
1 Teaspoon All Meal Sauce - optional
2 Tablespoons Red Chilly Sauce
½ Teaspoon Red Chilly Flakes
½ Teaspoon Cumin Powder
1 Teaspoon Ginger Garlic paste
½ Cup Water
2 Tablespoons Oil

Method 

Heat oil in a pan , add ginger garlic paste sauté for a minute add the onion and fry till light pink, add the capsicum and the ketchup, tomato chilly sauce, red chilly sauce, all meal sauce, salt to taste, red chilly flakes, cumin powder and water, stir well and cook for till it comes to a rolling boil, add the egg and stir fry for 2 minutes. 

The egg jalfrezi is ready to serve garnish with chopped coriander. Enjoy!!

Labels: Egg, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "E"

A Messy Kitchen: Eggs Benedict for One or Two 

Blogghetti: Easy Easter Egg Sugar Cookies

Sneha’s Recipe: Egg Jalfrezi

Jolene’s Recipe Journal: Espresso Martinis

Mayuri’s Jikoni: Avocado Egg Salad Cups 

Culinary Cam: A Dozen Eggs - Stuffed, Scotch, Curried, and More

Karen’s Kitchen Stories: Pork and Cabbage Egg Rolls

A Day in the Life on the Farm: Escargot a la Bourguignone

Food Lust People Love: Whipped Espresso Cream

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cajun Deviled Eggs Garnished with Pickled Okra

Palatable Pastime: Emerald Isle Pub Spread 

Zucchini Balls & Chicken Bake-Keto#AlphabetChallenge

Keto Zucchini Ball With Creamy sauce is become my all time favorite. I make this so often and love it. This time added leftover shredded chicken and baked this dish. Tasted so good.

Ingredients

½ Cup Leftover Shredded Chicken
4 Zucchini Balls With ½ Cup Creamy Sauce
2 Tablespoons Sour Cream
1 Egg
Salt to taste
2 Tablespoons Grated Cheddar & Mozzarella Cheese
Method

In a 6" baking Pyrex dish spread the leftover chicken, then arrange the balls on top, in the remaining sauce, add the sour cream and egg, with salt to taste, give it a good whisk. Sprinkle a tablespoon of cheese non top of the balls, then the whisked sauce, then again cheese. Cover the dish with a foil.

Bake it in a preheated Air Fryer for 20 minutes at 180°C. 
Enjoy this warm.

Labels: Air Fryer, Chicken, Zucchini, Egg, Main course, Appetizer, 

Let's take a look at the recipes being shared today with Alphabet "Z" 

• Jolene’s Recipe Journal: Easy Ziti Bake 
• Culinary Cam: Zabaglione alle Mandorle 
• Karen’s Kitchen Stories: Zuppa Toscana 
• Blogghetti: Baked Ziti with Ground Beef 
• Food Lust People Love: Zucchini with Bacon Pangrattato 
• Sneha’s Recipe: Zucchini Balls & Chicken Bake -Keto 
• A Day in the Life on the Farm: Kolokithipites 
• A Messy Kitchen: Zucchini Jam 
• Magical Ingredients: Zhoug Zalouk Paratha Pockets 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Zesty Italian Balsamic Baked Oyster Crackers 
• Mayuri’s Jikoni: Za’atar Swirls 

Vánočka/Vanocka - Czech Christmas Bread#BreadBakers

Vanocka/Vánočka is traditionally a braided Christmas bread from Czech Republic and Slovakia. This bread which is often baked during Christmas time. This is a rich bread dough prepared with eggs, butter and this bread dough is almost like Brioche dough. Vánocka has loads of raisins and almonds.

I, added 80 grams raisins and while making the strands it was breaking because of too much raisins. First of all chop the raisins and use only 50 grams of raisins in the bread.

Makes 1 Large loaf
Ingredients
11 g Teaspoon Instant Yeast
80 Grams Tablespoon Sugar
500 Grams All Purpose Flour
¼ Teaspoon Salt
1 Teaspoon Vanilla extract
Zest Of One Lemon
1 Teaspoon Grated Nutmeg
250 ml+- Lukewarm Milk
100 Grams Butter -melted and lukewarm
2 Large Egg yolks
80 Grams Raisins
50 Grams Sliced Almonds
For Brushing
1 Egg Yolk
1 Tablespoon Water
Method
In a large bowl add flour, salt, sugar, instant yeast, nutmeg and lemon zest.

Then add vanilla extract, egg yolk and add milk mix well so that everything combined well.
If the dough is too crumbly, use two to three tablespoons of milk in addition.
Knead for another 10 minutes to get smooth supple dough.
Transfer to lightly greased pan and set aside for double in volume.

While the dough is raising, heat water in bowl and add raisins and bring to boil.
You need to boil until it plums up. Then drain in a kitchen towel or tissue and set aside.

Once the dough is double in volume 

Transfer to lightly floured surface and flatten the dough

Then add the raisins on the top of the dough like this and try to incorporate them well while kneading.

Cover and let this rest for 15 minutes. 

After that divide the dough into 9 equal parts.

For the bottom braid you will need - 4 dough balls. Braid it as shown in the pic below

For the second braids you will need - 3 dough balls. Braid it like a plait.

For the third braid 2 dough balls. Twist this like a rope.

To Assemble the Vánočka

Place  the four braided  on a oiled and line baking pan. With the edge of hand slightly make a depression in the center of the braid. 

Now let's take the 3 braided dough  and place this on top of the 4 braided dough. Again make depression again in the center with the edge of your hand. Now take the 2 dough balls and place this on top of the 3 braided dough and tuck the ends well.  

Cover and let is rise slightly, this will not double in volume cause it a heavy dough. In the meantime Pre-heat oven to 180°C. 

 Then brush the bread with egg wash and stick them with sliced almonds. 

Bake for 35 - 38 minutes. After 18 minutes tent the bread with aluminum foil ( since this tends to brown quickly and it's a big loaf the top with brown quickly and the inside of the bread will be wet). 

 Let it bake for another 20 minutes. When baked place it on a cooling rack. 

When completely cooled slice and enjoy with a cup of tea or coffee. This is a sweet, soft and delicious bread.

Labels: Christmas, Czechoslovakia, Slovakia, Bread Bakers, International Cuisine, Egg, Raisins, Braided Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is Christmas Breads Around .  

• Passion Kneaded: Christopsomo (Greek Christmas Bread) 
• A Messy Kitchen: Joululimppu 
• The Wimpy Vegetarian: Julekake : A Norwegian Christmas Bread 
• Food Lust People Love: Lassy Raisin Bread 
• A Day in the Life on the Farm: Laufabraud 
• Zesty South Indian Kitchen: Sourdough bobalki (Slovak Christmas eve bread) 
• Sneha's Recipe: Vánočka/Vanocka - Czech Christmas Bread 
• Karen's Kitchen Stories: Venezuelan Christmas Ham Bread - Pan de Jamón

Hash Brown Omelette With Egg#SundayFunday

Crispy golden hash browns omelette of awesome deliciousness. Try this and you will definitely love it.
Ingredients
2 Medium Potatoes - shredded
1 Medium Onion - finely chopped
1 - Green chilly - finely chopped
2 Eggs
1 Teaspoon Milk
Salt to taste

A Pinch Turmeric powder
A Pinch Black Pepper powder
Oil for frying
2 Tablespoons Finely Chopped Capsicum

Method

Beat the eggs with milk, salt and a pinch of turmeric, keep aside.
Heat a teaspoon oil, add onion, fry till translucent. Take it out to a bowl add the capsicum , green chilies mix well add salt to taste.

Grate the potatoes in a bow of water. Squeeze all the moisture by placing it in a cloth.
Heat a tablespoon of oil in a non stick pan and spread the grated potatoes like an omelette and sprinkle a pinch of each salt and pepper, cook on low flame for 5 minutes until golden. 

Then spread the onion and capsicum mixture evenly on top cover and let it cook for 2 minutes. 

Open the lid and spread the eggs evenly on top by tilting the pan so that the eggs spread to the edges. 

Cover and let it cook for another 3 - 4 minutes or till the top is set.  

Then flip it on to a plate. Grease the pan with a teaspoon of oil place the top side down and let it cook for 2 minutes. Remove it on to a serving plate. 

Serve with Homemade Keto Chipotle Sauce. Enjoy with toasted bread slices or with Phulka.

Labels: Potato, Breakfast, Hash Brown, Brunch, Egg, Vegetarian, Main course, Omelette, Serves One, International Cuisine, Sunday Funday

Today For Sunday Funday we are sharing Egg Recipes.
Food Lust People Love: Cheater Chawanmush-Savory Egg Custardi
Amy's Cooking Adventures: Egg Drop Soup
Mayuri's Jikoni: Easy Migas Recipe
A Day in the Life on the Farm: Garden Vegetable Deviled Eggs
Sneha's Recipe: Hash Brown Omelette With Egg
Karen's Kitchen Stories: Stir-Fried Eggs and Velvet Shrimp