Halloween Chicken Worms Nuggets#SundayFunday

A crisp, crunchy Halloween Chicken Worms Nuggets are kids staple. They will love these and make perfect fun Halloween party snacks.

Ingredients
For The Chicken Marination
250 Grams Chicken - cut into cubes
½ Teaspoon Level Tandoori Masala
½ Teaspoon Level Red chilly powder
½ Tablespoon Lemon Juice
½ Teaspoon Level Salt or to taste
1 Egg 
2 Tablespoons Heaped Corn Flour
For The Coating
2 Packets Instant Noodles Oil for frying

Method

Boil the noodles along with masala packet that's inside and cook them just 50% or take just one boil. Immediately drain the noodles. Keep aside to cool.

Add the corn flour and mix well so that the noodles are coated.
Cut chicken into cubes. Add all ingredients in a bowl. Marinate this for 30 minutes.

Take a piece of chicken and roll in noodles. Then press nicely with hands. Refrigerate them till ready to fry. Heat oil in deep frying pan. Fry them in hot oil till golden.

Halloween Chicken Worm Nuggets a are ready. 

Labels: Halloween, Chicken, Nuggets, Instant Noodles, Party pleasers, Deep Fried, Kids delight, Sunday Funday

• Black Widow Cookies from Amy's Cooking Adventures
• Ghoulishly Good Halloween Care Packages from Culinary Cam
• Green-Eyed Monster Chocolate Oatmeal Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Halloween Chicken Worm Nuggets from Sneha's Recipe
• Magically Easy Pumpkin Spice Cake from A Day in the Life on the Farm

Date & Walnut Rolls#SundayFunday

Dates are sweet, dried fruit. Soft buttery rolls stuffed with dates and nuts make a wonderful sweet. This recipe for date roll cookies are quick and easy to make and they have good flavor and texture.
These are actually eggless cookies except for the egg wash which can be avoided if you don't want to use eggs.

Ingredients
200 Grams All Purpose Flour
75 Grams Clarified Butter
60 Grams Powdered Sugar
½ Teaspoon Vanilla Essence
3 -4 Tablespoons Chilled Water or as required
For The Filling
200 Grams Seedless Dates _ minced
50 Grams Walnuts - finely chopped

Method 

For The Filling 

Mix the dates and walnuts together and make a nice roll keep aside.

For The Dough 

Rub clarified butter into flour till it resembles bread crumbs. Add the powdered sugar and essence mix it well into the flour. Now add chilled water just enough bring it into a dough. Do not knead the dough. The dough will be soft and crumbly. Cling wrap it and refrigerate for 30 minutes. 

Then take the dough and lightly knead it and roll out into ¼ inch thick chapatti.  

Put one strip of walnut and date in and roll (only once or else the covering will get to thick and it will not cook). 

Apply water to seal the edge.

Cut the roll and press the edges lightly to seal it. Like wise make the other roll also. 

Cut into 2 inch squares. 

Place on a well greased baking tray leaving sufficient space between each.

Bake in a pre heated oven bake at 180°C, for 12 to 15 minutes. 

The bottom of the roll should be light golden. Cool completely before storing in airtight containers.

Labels: Cookies, Festival Sweets, Dates, Walnuts, Eggless, Sunday Funday, Christmas Sweet, East Indian, Baked, Vegan, Healthy

Easy Rabdi with Evaporated milk from Cook with Renu
Date & Walnut Rolls from Sneha’s Recipe
Gobi Manchurian from Palatable Pastime

• Kheer from A Day in the Life on the Farm
  Chickpea & Sweet Potato Curry from Mayuri’s Jikoni 
• Baked Gobi 65 from Amy’s Cooking Adventures 
• Two Homemade Breads for Diwali: Pita and Naan from Culinary Cam  

Whiskey Sour Mocktail#SundayFunday

This non-alcoholic take on a whiskey sour, made with Assam leaf tea for a bourbon-like flavor. It’s so refreshing and a perfect non-alcoholic alternative for a cocktail.

This whiskey sour mocktail has all the refreshing flavors of the traditional cocktail but without any alcohol! The combination of tart lemon has a delicious flavor profile that can be enjoyed at any time of day. Thanks to non-alcoholic whiskey, this mocktail is about as close as you can get to the real thing!

Serves One
Ingredients
25Ml Lemon Juice
½ Egg White
¾ Tablespoons sugar syrup, or to taste
Ice Cubes
1 Lemon Slice or Orange Slice to serve
For the infusion
½ Teaspoon Assam Tea Leaves
¼ Teaspoon Vanilla Extract - optional

Method 

First, make the infusion. Tip the tea leaves into a heatproof teapot or jug and pour over 150ml boiled water from the kettle. Immediately strain through a fine mesh sieve into a second heatproof jug, discarding the tea leaves, so the tea doesn’t become too strong. Add the vanilla ( I did not add this) and leave to cool.

Pour 150ml of the cooled tea infusion into a cocktail shaker, then add the lemon juice, egg white, sugar syrup ( I did not add and it tasted just as good) and a handful of ice. Shake until the outside of the shaker feels very cold. 

Strain the mocktail into an ice-filled tumbler, then garnish with a slice of lemon or a orange slice, to serve in the style of a classic whiskey sour.

My Notes 
I did not add any sugar syrup and it tasted just as good. Loved this drink.  

Labels: Mocktail, International Cuisine, Halloween, Tea, Lemon Juice, Egg Whites, Sunday Funday, Juices, Serves One

For Sunday Funday our theme is Halloween Drinks & Cocktails  

Satan's Whiskers from Karen’s Kitchen Stories
Whiskey Sour Mocktail from Sneha’s Recipe
Dark and Stormy Cocktail from A Day in the Life on the Farm
Reincarnation Instant Breakfast from Palatable Pastime
Jeepers Creepers Martini from Culinary Cam
DIY Starbucks Pumpkin Sauce and Pumpkin Spice Latte from Amy's Cooking Adventures

Potato Rosti#EatTheWorld

Rostis (or properly spelt rösti), has it origine from Switzerland, they are typically  pan fried in a skillet then cut up to serve as a side dish for a meal.

Serves One
Ingredients
500 Grams Potatoes
¾ Teaspoon Salt
½ Teaspoon Black pepper powder
Desi Ghee or Clarified Butter as required

Method

Grate the raw potatoes using a standard box grater.
Squeeze out the excess liquid by grabbing handfuls and squeezing out as much water you can then transfer to a bowl.
Mix the potatoes with a tablespoon of melted ghee or butter or clarified butter, if that’s what you’re using), salt and pepper.

Heat a a tablespoon of ghee in a skillet lightly, and spread all the potatoes on it don’t pack it down tightly. We want FLUFFY on the inside! It will seem quite thick but once it cooks down to it will flatten.

Cook for 12 minutes on medium low to make the underside golden or till the strands to cook through until soft and bond together enough to be sliceable without falling apart. This is the reason it’s best not to rinse the grated potato – because it removes much more starch than just squeezing out excess water. This results in “slippery” potato strands, rather than bonding together.

It takes longer than you think to become golden because residual water from the potato leeches out and that needs to evaporate – which also sort of “steam-cooks” the inside – before the underside goes golden and crispy. 

Flip! When the underside is golden (use a rubber spatula to peek), using a round wooden board with a handle or a plate. Slide the rosti back in, uncooked side down and cook for a further 12 minutes or until you can slide a knife through the centre easily. 

Slide the rosti onto a serving platter or cutting board. Cut into (large!) wedges and serve immediately! My hubby enjoyed this as a complete meal.

My Notes

If you like your Potato Rosti crispy instead of soggy, and deep golden instead instead of burnt, don’t skimp on the fat. If you want ultimate flavor, use clarified butter/ ghee like the Swiss do instead of butter or oil.

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Switzerland .

Check out all the wonderful Swiss dishes prepared by fellow Eat the World members and share with #eattheworld. 

Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Culinary Cam: Let's Talk Swiss Cheese: Raclette + Älpermakkaronen 

Sneha’s Recipe: Potato Rosti 

Amy’s Cooking Adventures: Bündner Gerstensuppe (Swiss Barley Soup)

Labels: Switzerland, Potato, Rosti , Eat the World, Gluten free, Vegan, Single Serving, Pancake 

Gluten Free Artisan Baguette#BreadBakers

A traditional French baguette is made of flour, water, yeast and salt (check this recipe Here). It's fascinating how these four simple ingredients produce a beautiful baguette. This one is totally a gluten free, vegan crispy, crusty and beautifully colored on the outside, chewy on the inside, with a slather of butter or make a bruschetta and this one makes one of favorite breakfast/snack foods. I have used my own Homemade Gluten Free Bread Flour.

For this bread you do not require a stand mixer take a big bowl add all the ingredients, use a dough whisk and knead the dough. So easy and quick but extremely sticky so do not add more flour. Keep the dough in the same bowl for proofing. Use a bench scraper to bring the dough to form a bowl. 

Makes One Baguette
Ingredients
210 Grams Homemade Gluten Free Bread Flour Blend
¾ Teaspoon Xanthan Gum ( this is in addition to what's already in the blend)
1 Teaspoon Psyllium Husk powder
5 Grams Instant Yeast
½ Teaspoon Pink Himalayan Salt
210 Ml Water
1 Tablespoon Olive oil
½ Tablespoon Honey

Method 

In the bowl add all dry ingredients and whisk using a handheld wire whisk or a Danish dough whisk. Add the honey, olive oil, and water. Knead for 5 minutes to form a sticky dough. Use a bench scrapper to gather the dough into a ball. Cover and place the bowl in a warm, draft-free area and allow it to rise (proof) until doubled in volume. Punch the dough and refrigerate for preferably overnight or for at least 6 hours (refrigeration is a must or else you will not be able to work with the dough). I kept this dough in the refrigerator for 2 days. You can keep this dough refrigerated for up to 6 -7 days.
On the Baking Day

Keep a small bowl of Homemade Bread Flour on hand to sprinkle the dough/or surface with extra flour.
Remove the dough from refrigerator ( do not thaw the dough, work with the cold dough) and dump it out onto well-floured surface. Knead until fairly smooth, adding more flour as necessary and using a bench scrapper to turn and fold the dough, be generous in using the dry flour if the dough is sticky.
Shape into a long baguette, by rolling into a rope shape, tapering it at the ends and pinching on the bottom to seal the edges. Place on parchment paper or a silicone baking mat. 

Place the baguette, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly puffed and slightly larger, about 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area.

Pre heat the oven to 200°C . Place a shallow baking pan on the bottom rack of the oven. 

When the baguette has increased in size then slash it as shown above with a serrated knife and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep. Dust the top with dry gluten free flour. 
When you place the tray into the oven.
Fill the shallow pan on the lower rack with 3 -4 ice cubes and quickly shut the oven door. Bake it for 30 minutes. After 15 minutes change the sides of the bread pan for even browning to the bread.

When done the baguette will look crusty and done on the outside, but will feel light when picked up. If they feel heavy, they're not done yet. Allow them to bake for another 5-10 minutes and then check again, picking up the loaf with two gloved hands. If they're still feeling heavy, allow them to bake for another 5 minutes and check again. 

Remove from the oven and place on a cooling rack. Allow to cool Completely before cutting (or it will be gummy on the inside).  

Enjoy slathered with butter or jam!!

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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.

Our theme for this month is Baguette.
Let's take a look at all the other Bakers who have worn their baking hat for you today! 

Labels: Homemade Bread Flour Blend, Gluten free, Vegan, French Cuisine, Baguette, Bread, Bread Bakers  

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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.

Our theme for this month is Baguette.
Let's take a look at all the other Bakers who have worn their baking hat for you today!

• Chocolate Baguettes from A Messy Kitchen
• Gluten Free Artisan Baguette from Sneha’s Recipe
• No Knead Gluten Free Baguette from Cook with Renu
• Italian Pane Francese from Karen’s Kitchen Stories
• Slow Rise Sourdough Baguette from Food Lust People Love
• Sourdough pane di epi bread from Zesty South Indian Kitchen