Hyderabadi Parathas#BreadBakers

Hyderabadi Paratha is a popular paratha recipe form Hyderabad which is also famous in all regions of India and also our neighboring country Pakistan.
For making this paratha it is very important that layers should be seen on the paratha when it cooked. Check my notes below to make really flaky and layered parathas.

Ingredients
2 Cups All Purpose Flour 
½ Cup Wheat flour
2 Teaspoon Level Salt
1 Tablespoon Heaped Sugar

Method

Sieve the wheat, salt and all purpose flour.

In a bowl add  the sieved flour and knead into a semi stiff dough with water keep covered with a damp towel for at least 30 minutes better still for  an hour.

Divide it into equal size balls and keep covered with a damp towel.

Take one ball roll it on a greased work surface into big slightly thick circle 

spread ghee nicely on the circle and sprinkle little flour on circle

then start roll this 

into a rope  

then take the rope tap it on the work surface  to stretch it into a longer rope  

roll it into a 

circle and 

then roll it lightly into a paratha. 

Heat a griddle or tawa on medium low flame and then place the paratha on it, when bubble appear on top then flip it

apply ghee on the this side and cook it brown spot appear on the bottom side and flip the paratha press it with a cloth and then apply ghee and flip this side and cook till both sides brown spot appear.

Take it on to clean towel and crush it lightly  with your hands to open the fold. 

Ready... 

Serve with any gravy dish, like vegetable or chicken curry/ korma along with sweet or spicy pickle.

My Notes

While making these Paratha the circle should be of medium thickness. If you make them more thick then more layers will be visible,  then there is a chance that the paratha will remain raw/uncooked from  inside.  To avoid this cook the paratha really very well on low medium flame  by pressing it with a cloth, so that it is not left uncooked from inside.

Labels: Paratha, Hyderabad, Flaky, Flatbread, Breads, Bread Bakers 

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 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.

. This month, the Bread Bakers are making Indian Flatbreads/Parathas, a theme chosen by Renu from Cook With Renu. And don’t forget to check out all the amazing Indian Flatbreads/Parathas done by our talented bakers.

• Aloo Paratha from A Day in the Life on the Farm
• Bedmi Paratha from Ambrosia
• Gobi Paratha by Nam's Corner
• Hyderabadi Parathas from Sneha's Recipe
• Masala Paratha from All That's Left Are The Crumbs
• Roti from Karen's Kitchen Stories
• Pathiri - Gluten Free Rice Bread from The Schizo Chef
• Puran Poli from A Messy Kitchen
• Spicy Lamb Murtabak from Food Lust People Love
• Stuffed Bajra Paratha from Cook with Renu

Spinach And Chicken Quiche#BakingBloggers

A filling, hearty and creamy quiche. Make this for a party and see the praises that you get for the party.. This would be good for brunch, dinner or as a meal in itself. Made this for a family get together and it was gone in minutes.
Made 2 Pie's  of 10″ size 
Ingredients

For the Pie Crust 
150 Grams Butter - room temperature
150 Grams Vegetable Shortening
500 Grams All Purpose Flour
1 Teaspoon Salt
1/4 Cup Chilled Water or as required

For the Filling 
1 Cup Heaped Shredded Cheddar cheese
500 Grams Chicken - cooked and chopped
2 Cups Packed Spinach - washed and chopped
200 Grams Mushrooms - sliced
4  Cloves Garlic - finely chopped
4 Large Eggs
200 ML Fresh Cream
1/2 Teaspoon Salt or To taste
1 Teaspoon Black Pepper powder or to taste
Method

Cook the chicken with salt, ginger and garlic paste.

Make the pie crust and keep it in fridge to cool.

To make  the Chicken filling
In a teaspoon of butter lightly saute the mushrooms and garlic .
In a bowl add the chicken, mushrooms, spinach and cream mix well.  Now the chicken filling is ready.
In another bowl beat the eggs, salt and pepper to taste keep aside.

To make the pastry shell
Roll the pastry dough and press it into a 10″ pie dish. Spoon the little chicken filling mixture into pastry shell, pour a little egg mixture, sprinkle little cheese; then again the chicken filling mixture spread evenly, pour the remaining egg and top it with cheese.

Bake at 175° in a preheated oven, for 25-30 minutes or until knife comes out clean.
Let rest for 15 minutes before serving.  

Enjoy!!

Labels : Chicken, Quiche, Spinach, Baked, Baking Bloggers, Mushroom, Egg, Cheese, Fresh Cream

Baking Bloggers- Theme Holiday Pies
Amazing Apple Pie by Simply Inspired Meals
Blueberry Mini Pies by Karen's Kitchen Stories
Butternut & Apple Galette by Sid's Sea Palm Cooking
Chicken and Spinach Quiche by A Day in the Life on the Farm
Chocolate Cream Pie by Making Miracles
Kate's Perfect Plum Pie by Food Lust People Love
Lemon Meringue Tart by Culinary Adventures with Camilla
Mixed Vegetable Pie With Shortcrust Pastry by Recipe Pocket
Pear Ginger Pie by Cookaholic Wife
Pecan Streusel Pumpkin Pie by Palatable Pastime
Sour Cream Pear Pie by Pandemonium Noshery
Spinach and Chicken Quiche by Sneha's Recipe

Baking Bloggers is a group of food bloggers who vote on a shared theme and then post about it once per month which is started by Sue . If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

Chicken Cataplana#EattheWorld

Chicken Cataplana is known as Cataplana De Galinha in Portuguese language. It's is an easy, quick, stir fry and delicious dish to prepare. Enjoy this with boiled rice and here you have a complete meal.

Serves Two
Ingredients 
300 Grams Chicken - cut into thick strips
1 Teaspoon Garlic Paste 
1 Tablespoon Sriracha Sauce 
2 Tablespoons Sweet Chili Sauce
1 Teaspoon Sugar 
1 Tablespoon Vinegar 
½ Teaspoon Chicken Powder ½ tsp
2 Tablespoons Heaped Tomatoes Puree 
½ Teaspoon Salt 
½ Teaspoon Black Pepper ½ tsp
4 Mushroom  - sliced ¼ Cup Each Green, Red and Yellow  Bell Peppers - sliced
1 Onion - thickly sliced

Method

Marinate chicken with all the sauces and dry spice for 30 minutes. 
In the meantime chop all the veggies, keep aside.

In a pan heat oil, fry marinated chicken for 5 to 7 minutes. Add in all the vegetables with half cup water, cover and simmer for 5 minutes or till the chicken is done. Serve hot with rice.  

Enjoy!!

Labels : Chicken, Portugal, Serves Two, Eat the World, Mushroom, Capsicum 
Join us as we Eat the World!!!

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

Check out all the wonderful Portuguese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Sue at Palatable Pastime:Air-Fryer Peri Peri Chicken Wings
Culinary Adventures with Camilla: Less than Traditional Pastéis de Bacalhau (Salt Cod Fritters) 
Making Miracles: Portuguese Vina Dosh Wine
Amy’s Cooking Adventures: Bitoque (Portuguese Steak & Eggs)
Kitchen Frau: Portuguese Tuna or Sardine Fish Pâté
CulturEatz: Portuguese Pasteis de Nata
A Day in the Life on the Farm: Broa (Portuguese Corn Bread)
Pandemonium Noshery:Portugese Tremocos Beans
Sneha at Sneha’s Recipe:Chicken Cataplana#EatTheWorld

Homemade Deep Fried Nachos With Cheese Sauce#Foodieextravaganza

Since November 6 is National Nachos Day. Our Host Stacy asked us to celebrate it by sharing our favorite nacho recipes, both traditional and creative!

Nachos are my all-time favorite snack of choice. With a good Spicy Nacho Cheese Sauce, made with 2 types of cheese and diced jalapenos, this dip is creamy, cheesy, spicy,  a real pleasure! 

Ingredients  
For the recipe of nachos - see here
For The Cheese Sauce
1 Cube Cream Cheese
½ Cup Cheddar cheese
1 Tablespoons Homemade Pickled Jalapeno Syrup
1 Tablespoon Chopped Homemade Pickled Jalapeno
2 Tablespoon Milk

Method
For the dough check the recipe here.  It just that, I, deep fried them.  
When the oil is hot add a the nachos triangles and fry till it is just starts getting golden on both sides.
Take it out with a slotted spoon drain all the oil.
Keep aside. Like wise fry the rest of the nachos.

For The Cheese Sauce

In microwave bowl add the milk and both the  cheese  and micro on high at short burst for 30 seconds each till the cheese melts. Once all the cheese are dissolved, add the jalapeno juice  and mix it well this will give the cheese a distinctive and delicate consistency. 

Now stir in the chopped jalapenos and pour this into a serving bowl and enjoy this when still warm with nachos.

Dip the nachos into this sauce and enjoy!!

You may also like to see
Air Fryer Nachos
Labels: Nachos, Cheese, Mexican, Fantastical Food Fight, Savory Snacks, Starters, Homemade, Deep Fried,Chutneys & Dips, Pickled Jalapenos

See all the other recipes for today's Foodie Extravaganza 

Beef Fajita Nachos Compuestos from Food Lust People Love
Beer Brat Nachos from Palatable Pastime
Breakfast Nachos from Tara's Multicultural Table
Chorizo Nachos from Karen's Kitchen Stories
Garam Masala Lamb Naan-chos from Culinary Adventures with Camilla
Homemade Deep Fried Nachos With Cheese Sauce from Sneha's Recipe
Leftover Turkey Nachos with Cranberry Salsa from A Day in the Life on the Farm
Pizza Nachos from Making Miracle

 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Chirote - Festival Sweet / Snack

This is a sweet snack made from flour and dusted with powdered sugar. It is a Diwali special snack of Maharashtra. Its so flaky and mouth melting, that you can't stop at one!

Makes 25 - 30 Chirotes

Ingredients   

2 Cups Heaped All purpose flour 

½ Cup Fine Semolina /Rawa 

½ Teaspoon Salt
2 Teaspoons Powdered Sugar 
5 Tablespoons Hot Melted Ghee
2/3 Cup Water or as needed
For the Paste / Satta 

4 Tablespoons Ghee - at room temperature
2 Tablespoons Level Rice flour
For the Coating  

1 Cup Powdered Sugar
Ghee + Oil for deep frying
Almonds & Pistachios for garnishing

Method 

For the Dough

To make the dough in a large bowl add all purpose flour, semolina & hot ghee. Mix everything well with a spoon.
Then add water as required to make a soft dough. 

Keep this dough aside for 20 minutes.

In the meanwhile let's make the Paste/Satta

In a small bowl add ghee. Mix the ghee with your palms to make it creamy. - Then add rice flour and again mix well. Make a creamy and smooth thick paste. Keep this paste aside.

Take the dough and divide it into  equal parts. divide the dough in same size balls... you should make balls in multiples of 3. 

Start rolling out thin chapatis from each dough.Cover the rest of the balls while you are rolling the first one. Make the very thin chapati ... as thin as possible ... it should be almost paper thin. 

Slightly flour these and carefully set them aside.

Now take one chapati, apply the paste/satta on it evenly with your hand. Then place the next to chapati on top of it and again apply paste/satta on it evenly. 

Then then third one as shown and with a rolling ping lightly roll it. 

Now apply the paste/satta on it evenly on top.

Roll this 

into a tight roll.

Likewise make the other two rolls and cover them and keep aside for at least 15 minutes. 

Cut equal size pieces about an inch thick. 

See the layers..

Press one piece vertically so that all the 

layers of the roll look like this

Likewise make the other's and cover with a damp cloth and keep aside till all are done.

In the meantime place ghee/oil ( I used half ghee and oil) in a kadai.

 Start frying when the oil it medium hot on medium low flame two chirotes at a time on low flame by pouring oil on it till one side is done then flip and till done or just till it starts getting a light golden. 

Each layer should be nicely separated and crisp.

In a bowl add powdered sugar. 

Dip the chirote in the powdered sugar. Make sure they well coated with the sugar.

Garnish the chirote with almonds and pistachios.

 Serve these to neighbors and friends and you too enjoy the delicious and mouth melting chirotes.

Labels : Chirote, Diwali Faral, Festival Sweets, Maharastrian Cuisine, Flaky, Deep Fried