SFC Twister Wrap

Making wraps for dinner is change and also filling.  When I told my daughter that she would get to eat wrap for three days in this month she was very happy .

The day I made this wrap she also invited her friends for dinner.  These wraps were a great hit with them.  H was not at home for dinner so I made these chicken wraps.

Ingredients 
for the parathas
2 Cups Whole Wheat Flour
1/2 Cup All Purpose Flour

½ Teaspoon Salt

1 Tablespoon Sugar 

1 Teaspoon Yeast 

2 Tablespoon Oil
Warm Water to knead

Method for dough 
In a bowl add all the ingredients, then add warm water little at a time and  knead into a soft dough.  Leave it covered in an oiled bowl for 45 minutes or so till it double in volume. 

After it doubles then punch the dough and make equal size balls, roll into parathas.  Bake them on a hot girdle till light spots appear on one side then flip and bake the other side too till light brown spots appear. Remove apply butter or ghee on one side and keep covered in a airtight container.

Ingredients for filling

Spicy Chicken Twisters
2  Large Tomatoes  - sliced
2 Large Onions -  cut into rings
1/2 Cup Eggless Mayonnaise
Iceburg Lettuce leaves as required
Tomato Chili sauce as required

Method - To assemble 

Place the paratha on a table, keep chicken strips 

 slices of tomato, lettuce, onions, 1 tablespoon mayonnaise on each twister, sauce, roll 

 serve wrapped in foil.  Enjoy  !! 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48   

This is my entry for the BM #48, theme Roll and Wraps.  

Labels: Sandwiches, Wraps, Blogging Marathon, Rolls, Chicken

Soy Mayonnaise - Vegan, Eggless

With the following recipe, you can make a tasty vegan soy mayonnaise that can go in salads, on sandwiches, on crackers and bread and with many other appetizers. It can be made in five minutes and non-vegans love it just as much as nutritionally-conscious people.

My family and friends could not believe that this was eggles and vegan, because it taste so good. So here goes the recipe....

Ingredients

200 ML Soy Milk
3 Teaspoon Apple Cider vinegar
1 Teaspoon Heaped Mustard sauce
1 Teaspoon heaped Pepper powder
1/2 Teaspoon Salt
1 Teaspoon heaped Sugar
2 Cups or more Olive or Vegetable oil - I used Olive oil

Method
In a jar pour the soy milk, add the vinegar, mustard sauce, pepper powder, salt and sugar and blend well with a hand blender for 2 minutes on low speed. Then slowly add the oil in thin stream and continue blending as you are pouring the oil, till it thickens. Once you find that it has thickened then stop pouring oil. Remove into a jar and store in the refrigerator . This remains well for 15 days in the refrigerator.

Note:  You can use white vinegar too.

Labels : Chutneys & Dips, Eggless

Spicy Fried Chicken Twister

These are great party pleasures. You can make them well in advance and deep freeze them for party. I usually make these twisters of 4 chicken breast and freeze them for any time use. They stay very well for a long time, like the package ones that you get in supermarkets. Any time you wish to use remove them from the freezer and fry them immediately in hot oil.

Ingredients for marination
2 Boneless chicken breast
1 Teaspoon Salt
1 Teaspoon Pepper powder
1 Teaspoon Paprika or Chilly powder
1 Tablespoon Chilly Garlic sauce 1 Tablespoon Chilly sauce

Ingredients for batter

4 Tablespoon Self raising flour
2 Tablespoon Corn flour
¼ Teaspoon Salt
¼ Teaspoon Pepper
1 Tablespoon Chili sauce
¼ Teaspoon Baking powder
Chilled water to make batter
1 Cup Corn crumbs OR Bread crumbs
Oil for frying

Method

Wash the chicken breast and pat them dry with a paper towel or kitchen towel then cut them in strips each 4 inch long. 

Marinate chicken strips with salt, pepper, paprika, chilly garlic sauce, chilly sauce for at least 30 minutes. Keep aside.


For the batter:

In a bowl add all the dry ingredients except the crumbs, add chilled water little by little to make a thick batter. Then dip each chicken strip in batter then roll in the crumbs and keep aside.

Heat oil in on medium flame fry each strip till done. Serve hot with any chutney or sauce. I used them to make wraps. These are also good to serve as party pleasures.

Labels: Chicken, Starters, Kebabs

Bazlama (Turkish Flat Bread)

Choosing the third bread for the 3rd day of the BM was a real debate for me. All the time I was thinking should this or that be made since there was so much choice. But, I wanted something for dinner and this was nearest to the chapatti that is made at home only that this is yeasted. The other advantage of making this bread is that it is not baked in the oven but cooked on a stove top. When I made this bread my hubby liked the fresh aroma of yeast and the bread was soft and had a awesome taste.

Bazlama is a simple and delicious village bread of Turkey. Bazlama is a single layered, flat, circular and leavened bread .
This popular flatbread is made from wheat flour, water, salt, and yeast. After mixing and fermentation, the dough is divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally consumed fresh.

Makes 5 flat breads
Ingredients

1 Tablespoon yeast
1 Tablespoon sugar
1 Teaspoon salt
3/4 Cup warm water
1/4 Cup Yogurt
1 Cup All-purpose flour
1.1/2 Cup Wheat Flour

Method

Sieve both the flours together and keep aside.

Dissolve the yeast, sugar, and salt in the warm water. Add the water to the flour and mix well and knead into a dough. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and keep kneading till the dough is soft and stretches easily without breaking. Then shape it into a ball and place it in a oiled bowl. (I used my oil canister in which the oil was over see pic). 

Cover the dough with a damp cloth and allow it to rise at room temperature for 2 hours.

Punch the dough.

Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you’re making pizza ( I used the rolling pin ). 

Cover the rounds with a damp cloth and let the dough rest for 15 minutes.

Heat a skillet or griddle over low heat. Place one dough round in the skillet and bake until brown spots appear on the bottom. 

Flip the bread and bake for an additional minute. Apply a little oil or ghee and bake again. Remove the bread and wrap it in a clean kitchen towel to keep warm.

Repeat with the remaining dough rounds. Store any leftover breads in an airtight container.

This is my entry for the BM #48, theme Pick one, Do three. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

Labels:  Breads, Blogging Marathon, Turkey

Brioche - Viennoiserie

Viennoiseries (French etymological sense: 'things of Vienna') are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks.

Brioche is considered a Viennoiserie, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. 

Ingredients

4 Teaspoons Sugar
2.1/4 Teaspoons Instant yeast
50 ml Warm Milk
50 ml Warm Water
1/2 Teaspoon Salt
2.1/2 Cups All purpose flour
1 Tablespoon Heaped Butter - unsalted
2 Eggs


Method

Beat the eggs lightly and reserved a tablespoon for brushing the bread. 

Take a bowl add sugar, yeast, salt, egg, mix it till sugar melts, add all-purpose flour, milk and water to form a soft dough, knead it well for 10 minutes. Then take it on the kitchen counter and keep adding butter a little by little as you are stretching the dough, knead it for 10 minutes, cover the dough with wet cloth and let rest it for 30 minutes. 

After 30 minutes punch the dough and again let it rest till it doubles in volume. Then divide the dough into big and small portions, using the palm of your hand roll it on one edge of the portion and make a hole in the center of the larger portion, tuck in the smaller part in through the center and pull out to form the brioche shape, place these in the muffin pan.

Let them rest again covered with a wet cloth, till it doubles in volume. Add a tablespoon of milk to the egg and mix well then brush the brioche very lightly and bake them at 200 degrees for 20 minutes. 

These were so soft and tasty, we had them with tea. I sent few of them to my friend and they could not believe that these were made at home.

Note: If you are using salted butter then reduce the salt content to half.

This is my entry for the BM #48, theme Pick one, Do three. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Breads, Blogging Marathon, Vienna