Chicken Donut Kebab Bagel Sandwich#Foodieextravaganza

This is a super delicious Chicken Donut Kebab Bagel Sandwich- loaded with veggies and cheese.

For the Chicken Donut Kebab
Ingredients
300 Grams Chicken Mince
1 Medium Onion - chopped
2 Medium Potatoes - peeled
2 Tablespoons Chana Dal
¼ Teaspoon Turmeric powder
1 Dried Kashmiri Red Chilly - broken into 4 pieces
2 " Piece Ginger - chopped
5 Big Clove Garlic - chopped
1 Small Egg
½ Teaspoon Garam Masala powder
4 Long Green Chilies - finely
10 - 15 Mint Leaves - chopped
3 Tablespoon Finely Chopped Coriander Leaves

A Juice of One Lemon

Method

                

In a pressure add the chopped ginger, garlic paste, salt, dal, dried red chilly, turmeric powder, onion.

Then add the chicken mince & potatoes, add a cup water. Take a whistle on high flame and then reduce the flame to low and cook for 5 - 7 minutes. Switch off the flame and let the cooker cool completely.

Open the cooker, if there is stock in the cooker 

Place it on medium high and let the stock dry off completely.
Cool, remove the potatoes and mash them with fork, or grate them and keep aside.

Take the rest of the chicken mixture and blend it the mixer jar to fine paste. Remove it into a bowl add the grated potatoes, lemon juice, garam masala, egg, green chilies, coriander & mint leaves, mix all ingredients very well. 

Refrigerate this batter for at least 2 hours. 

Shape them into a round shape, cut with doughnut cutter

Shallow or deep fry them on medium high flame ( I shallow fried them) till golden on both sides.

Drain on a kitchen towel. Serve and Enjoy.
Made Bagle Sandwich with this, for my hubby I made a veggie one but forgot to take a pic.

For the Sandwich

2 Bagels - Homemade
Mayonnaise - Homemade
2 Chicken Donut Kebabs
Lettuce Leaves
Tomato Slices
Cheese Slices
To Assemble the Sandwich 

Slice the bagle , apply mayonnaise on both sides, 

then place lettuce leaves, chicken donut kebab

tomato slices, again lettuce leaves, cheese slice.

Your Sandwich is ready!!

Enjoy!! This is a real treat and filling meal. A juicy kebab with a chewiness of the bagle..yum yum.. 
Labels: Bagels, Chicken Mince, Kebabs, Sandwiches, Lettuce, Cheese Slice, Main course, Snack ,American, International Cuisine, Foodie Extravaganza Party

For Foodie Extravaganza this month our host is Sue of https://palatablepastime.com/ wherein she asked us to prepare anything with Bagels.


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! Looking for our previous parties? Check them out 

HERE.

• Bagels and Lox on the Casual Side by A Day in the Life on the Farm
• Chicken Donut Kebab Bagel Sandwich by Sneha's Recipe
• Everything Bagel Breakfast Casserole by Making Miracles
• Everything Bagel Seasoning & Avocado Topped Bagels by Palatable Pastime
• Marbled Rye Bagels by Karen's Kitchen Stories
• Piquant Veggie Bagel Spread by Magical Ingredients
• Stuffed Bagel Balls by Food Lust People Love
• Za'atar-Dusted Bagels by Culinary Adventures with Camilla

Chatpata Leftover Rice Paratha#SundayFunday

Leftover food  is  a regular affair in every household. Of all those leftover food, rice is one of the most common leftover food. So what do you do with that leftover rice?  Yes!! you can reheat the leftover rice  which can easily be consumed in the next meal as it is.  

But, transforming the same leftover  food   into something interesting and delicious, by adding some basic ingredients  that can be enjoyed/relished by all and is different.  So here I have combined the leftover rice with whole wheat flour, spices and made a chatpata and delicious paratha out of it for a wholesome breakfast or main course meal.  

Ingredients 
2 Cups Leftover Boiled Rice 

1½ Cups Whole Wheat Flour 
½ Teaspoon Red Chilly Powder 
¼ Teaspoon Turmeric Powder 
1 Teaspoon Coriander Powder 
½ Teaspoon Cumin Powder  
½ Teaspoon Salt 
½ Teaspoon Chat Masala 
1 Tablespoon Coriander Leaves

For Frying 
Oil + ghee - as required

Method

Reheat the rice in the microwave by sprinkling some water over it for 2 minutes on high power.
In a large bowl take the leftover rice , wheat flour and mash it it well as you are combining both. Now add in rest of the ingredients and knead a soft dough add just little water for kneading to make a soft dough. Cover the dough with damp cloth and rest it for 10-15 minutes.

Make small balls out of the dough. Dust the work surface with flour and roll them gently using rolling pin to make round paratha. Keep the aside, covered with a damp cloth.
Heat a tawa/griddle on medium low flame, when hot place the paratha and let is cook for 2 minutes. Flip it the paratha and increase the flame to medium high and spread ghee or oil and on top and the sides, when one side is cooked again flip and cook until the paratha turns golden brown when it gets cooked. See that both the sides are cooked well.

It's soft and moist, serve hot with pickle and yogurt.  Do try this recipe with the leftover rice you have in the refrigerator and Enjoy!

Labels : Leftover series, Cooked Rice, Sunday Funday, Breads, Flatbread, Breakfast, Main Course, Parathas

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Stacy of https://www.foodlustpeoplelove.com 

Sunday Funday: Holiday Leftovers Transformed! 

• Chatpata Leftover Rice Paratha from Sneha's Recipe
• Savory Bread Pudding from Culinary Adventures with Camilla
• Thai-style Turkey Glass Noodle Salad from Food Lust People Love
• Turkey and Stuffing Quiche from Palatable Pastime
• Turkey Cranberry Sliders from Making Miracles
• Turkey Tamale Skillet from A Day in the Life on the Farm

Instant Green Peas Crispies - Breakfast

This makes a filling and quick breakfast. These are healthy and made with a drop of oil.  See Notes before making these to make them perfect and practically oil free.

Makes 20 Crispies
Ingredients 

For the Crispies
1 Cup Packed Fresh Bread Crumbs
1 Cup Boiled Fresh Green Peas
2 Tablespoons Finely Chopped Capsicum 
2 Tablespoon Finely Chopped Onion
1 Green Chilly - finely chopped
½ Cup Fine Semolina1/3  Cup Yogurt - whisked
½ Teaspoon Red Chilly Flakes
½ Teaspoon Chaat masala
1 Teaspoon Heaped Salt or as per taste
½ Teaspoon Grated Ginger
200 Ml Water or as required to make a thick consistency
¼ Teaspoon Heaped Baking Soda
2 Tablespoons Finely Chopped Coriander Leaves 

Other Ingredients
Oil as required for frying
1 Teaspoon Sesame seeds
1 Teaspoon Mustard seeds
Method

In a large bowl  add the fine semolina, whisked yogurt and half of the water quantity.  Mix this well and keep it aside for the semolina to swell. 

In the meatime let's gather our remaining ingredients

In a small grinding jar add boiled fresh green peas and pulse it two or three time to make a coarse paste, add this to the semolina.  

Now add all the remaining ingredients like fresh bread crumbs  finely chopped capsicum, onion, green chilly,  chaat masala, salt,ginger, chilly flakes, coriander leaves mix well. Add the remaining water and make thick batter. Cover it and let it set for 5 mins. After 5 mins, check the consistency of the batter, if necessary add water ( I did not add more than 200 Ml water) .

Now  place a non stick pan ( I used an uttappam pan to make these it was perfect  to make these) add  few drops of oil and heat it. Add sesame seeds and mustard seeds a little of each. This is added each time to make a fresh batch of crispies.

Add Baking Soda to the semolina mix and whisk it very well. 

On low flame add a tablespoon of batter and cook until golden on one side then 

flip and cook on the other side until golden crisp. Take out after golden and crisp on outside.

I made few in a non stick pan too.

Your breakfast crispies are ready to serve. 

Enjoy these with a sauce or chutney of your choice. These taste good, without any accompaniments too.

My Notes

I used green, red & yellow capsicums, can use only green.  

If you use more than 1/4 teaspoon of oil for each crispies then they will become soft.  For them to be crisp from outside reduce the oil.  Use a good non stick pan to  make these practically oil free.  For the next batch used just a drop of oil to make these. 

Labels : Fine Semolina, Rawa, Green Peas, Yogurt, Breakfast, Healthy, Crispies, Instant Mixes, Low Fat

Savory Aloo Masala French Toast Rollups #SundayFunday

Desi version of the Savory French Toast Rollups filled with a flavorful potato masala is easy to make, delicious, and perfect for Sunday brunch or an high tea party, or even more so pack these for your kids tiffin.

Ingredients
For filling
1 Large Potato - boiled and mashed
½ Teaspoon Oil
1 Small Onion - finely chopped
1 Green chilly - finely chopped
A Pinch of Turmeric powder
Salt - to taste
A Dash of Black Pepper powder
2 Tablespoons Finely Chopped Coriander Leaves

½ Teaspoon Mustard Seeds
A Sprig Curry Leaves

Other Ingredients
6 Bread slices
2 Eggs
2 Tablespoons Milk
Salt & Black pepper - to taste
2 Tablespoons Finely Chopped Coriander Leaves
Oil for frying as required
Mint Chutney for serving

Method
For the filling

Boil the potatoes, peel them and mash well. Set aside.
Heat oil in a skillet over medium heat, add mustard seeds, when they splutter add the curry leaves, onions and green chilies. Sauté till onions soften and turn translucent. Now add turmeric, salt and pepper, mix well. Add in the mashed potatoes, combine everything well to make sure there are no big lumps. Well well mixed take off flame, mix in the coriander leaves and let the filling cool. 

In a bowl beat the eggs in a shallow plate and keep aside.

To make the rollups

Remove the crust from all the bread slices. 

Roll each slice of bread with a rolling-pin to flatten it. 

Place a tablespoon or more of filling on one end of a slice of bread and roll it up tightly. 

With a pastry brush apply egg on the other end of the bread slice to seal the edges nicely. Place on a large plate or tray, with sealed side down. 

Make all of the rollups the same way. Cover these with a damp cloth and keep aside Now in the remaining egg add, milk, salt, pepper and coriander leaves in a shallow plate. 

Heat oil in a large skillet over medium heat. Dip each rolled up bread slice in the egg mixture and place in skillet, seam side down. Fry on each side for 2-3 minutes or till golden and crisp on medium high flame. Remove to a plate and keep warm. 

Do the frying in batches if you have to, dipping the bread only just before frying them.

Serve hot with Mint Chutney Oh! these are so yum, delicious taste awesome.

My Notes
You can prepare these rollups a day in advance and keep them in an airtight container in the refrigerator. Just before serving remove them out, dip in egg mixture and fry.

If you want to make them without egg. then prepare a slurry of a teaspoon of all purpose flour, 2 tablespoons of corn flour, water, make a thick slurry then add all the seasonings. Stir this mix before coating the rollups in it.

Labels : French Cuisine, Indian Style, Mashed Potatoes, Capsicum, Egg, Vegetarian, Breakfast, Brunch, Kids delight, Bread Slices, Starters, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Sue of https://palatablepastime.com/.

Sunday Funday: That Holiday Feeling!

• Caesar ColeSlaw by A Day in the Life on the Farm/
• Crackled Ginger Cookies by Culinary Adventures with Camilla
• Gingered Shrimp Cups by Sid's Sea Palm Cooking
• Holiday Salad by Making Miracles
• Kohlrabi, Carrot and Spinach Salad by Cook with Renu
• Marmalade Glazed Sweet Potatoes by Food Lust People Love
• Parker House Rolls by Karen's Kitchen Stories
• Savory Aloo Masala French Toast Rollups by Sneha's Recipe
• Turkey and Cranberry Reuben Sandwich by Palatable Pastime

Potato & Radish Dahi Kadhi#Soupswappers

This Potato & Radish Dahi Kadhi/Aloo Mooli Kadhi is potato and radish sticks in yogurt without onion/garlic. Make radish sticks along with potato and no one will know what they are eating. This is an interesting way to put such veggies into ones diet. The radish has a pungent taste when once it is incorporate in the kadhi which is on a thinner side like a shorba, the smell and pungent taste vanishes. It taste great, it's rich and delicious and this served only with steamed rice. 

Ingredients

2 Tablespoons Heaped Besan/Gram flour 

2 Cups Thick Slightly Sour Yogurt
1 Large White Radish
1 Medium Potato
1 Teaspoon Salt  or to taste1 Teaspoon Sugar  

2 Green chilies
1 Inch Piece Ginger
1 Stick Cinnamon
3 Cloves 1/2 Teaspoon Cumin seeds 

1/2 Teaspoon Mustard seeds

4 Grains of Fenugreek seeds
A Pinch Asafoetida
A Sprig Curry leaves
3 Button Red Chilies
1 Tablespoon Ghee 

1 Tablespoon Oil

Method

Coarsely grind the green chilies and ginger.

Peel potatoes and radish. Cut into similar-sized thick sticks. Keep them immersed into water to prevent discoloration.

In a mixer jar add the besan, a cup of water. Blend it well, making sure no lumps remain, add the coarsely ground ginger and green chillies to this and and run it for a minute.

Whisk sour yogurt with 3 - 4 cups of water, salt and sugar, keep aside.

In a kadai/large, heat oil and ghee, add the cumin, mustard and fenugreek seeds, cinnamon stick, cloves. When they crackle, add red chilies, asafoetida powder and curry leaves. Stir and add potato and radish sticks, sauté potato and radish sticks for a minutes on high heat, then reduce the heat to low and cover it for 2 - 3 minutes till the radish and potato turns light golden. Add the besan mixture and stir well it comes to a rolling boil. Reduce the flame to low, cover and let is cook till oil surfaces and the it thickens and till the rawness leaves the besan. Stir regularly while the besan cooks. 

Take the pan off the heat. Mix the yogurt and keep stirring continuously till the yogurt is completely incorporated. Keep it back on high flame and stir continuously till it comes to a rolling boil. Reduce the flame to low and let it simmer for 25 to 30 minutes or till the kadhi reduces to half the quantity. Keep stirring in between to make sure it does not burn at the bottom of the kadai. 

When done serve this with steaming hot rice, pickle, a delicious and comforting meal.

I love to drink this, take a bowl full...slurp & Enjoy!!  

Labels : Soup, Soup Swappers, Kadhi, Potato, Vegetarian, Main course, Yogurt, Radish, Healthy, Gluten free, No Onion No Garlic

November 2020 event for Soup Swapper's this month our host is  Camilla Mann  from http://culinary-adventures-with-cam.blogspot.co, and the theme is Let's showcase a soup made with roots! 

• Autumn Soup with Freshly Dug Potatoes and Prawns by Culinary Adventures with Camilla
• Carrot and Ginger Soup by Magical Ingredients
• Colombian Chicken and Potato Soup (Ajiaco) by Karen's Kitchen Stories
• Creamy French Red Lentil Soup with Ham Stock by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Danish Potato Soup by Sid's Sea Palm Cooking
• Potato & Radish Dahi Kadhi by Sneha's Recipe
• Puree of Celery Root Soup by A Day in the Life on the Farm
• Russian Ragu Iz Ovoshej by Pandemonium Noshery
• Sausage, Potato and Sauerkraut Soup by Palatable Pastime
• Savory Root Vegetable Soup by Making Miracles