Cheesy Chicken Chutney Pull Apart Skillet Rolls#BreadBakers

These are pillowy soft pull-apart buns stuffed with cheese and spicy chicken filling. A perfect breakfast bread.

Measurements 1 Cup = 200 Ml Cup
Ingredients
1 Cup All Purpose Flour.
1 Cup Whole Wheat Flour
½ Cup Milk
¼ Cup+ Water
1 Tablespoon Sprouted Whole Wheat Flour
1 Tablespoon Olive Oil
5 Grams Fresh Yeast
1 Teaspoon Sugar
½ Teaspoon Salt
For The Filling
1 Cup Boiled & Shredded Chicken
To Grind Coarsely- Chutney
2 Green Chillies - chopped
2 Tablespoons Coriander Leaves
2 Cloves Garlic - chopped
½" Piece Ginger - chopped
½ Teaspoon Cumin seeds
1 Teaspoon Lemon juice
Salt to taste
Cheese as required 

Method 

Add all the dry ingredients together in a bowl, mix well then add the oil and the milk/water and mix very very well together until you get a firm dough that is not sticky. Cover and let it dough double in volume.

In the meantime, let's The Filling

Mix the chicken and the coarsely ground chutney well, taste for salt and spiciness according to your taste. I have made the chutney spicy.

Once the dough doubles in volume. Deflate it and cut into 7 equal balls.

Then flatten each ball , fill the dough with the filling and top it with cheese. Bring the edges to together and seal it well. Take it on to work surface and roll it into a smooth ball, using very little pressure. Place it on to greased cast iron skillet, and let is double in volume. 

Made two only of cheese for my hubby.

Brush the buns with egg wash. 

Bake it in a preheated oven at 190°C for about 18 to 20 minutes. 

Cool them on a wire rack. 

Pillowy soft pull-apart buns, cheese chicken..mm...ready!!

Enjoy!!
Labels: Breads, Bread Bakers, Pull Apart Bread, Chicken, Cheese, Chutney, Breakfast, Skillet

Welcome to Bread Bakers! This month, our theme is Bake a Tear & Share/Pull-Apart breads.

#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

#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 Tear & Share Holiday Breads, a theme chosen by Felice from All That's Left Are The Crumbs.

And don’t forget to check out all the amazing breads baked by our talented bakers ~ 

• Baklava Danish Tear and Share Treat Bread by A Messy Kitchen
• Buttery Soft Pull-Apart Dinner Rolls by Karen's Kitchen Stories
• Cheesy Chicken Chutney Pull Apart Skillet Rolls by Sneha's Recipe
• Cheesy Tomato Tapenade Party Bread by Food Lust People Love
• Cranberry Cinnamon Star Bread by Making Miracles
• Fruit Mince Braided Star Bread by All That's Left Are The Crumbs
• Gingerbread Spice Christmas Tree Bread by Passion Kneaded
• Herb and Cheese Star Bread by Ambrosia
• Koledna Pitka - Bulgarian Christmas Eve Bread by Magical Ingredients
• Pumpkin Spice Pull-Apart Loaf by Palatable Pastime
• Spiced Chrysanthemum Bread by Culinary Adventures with Camilla
• Turkey, Cranberry and Cheese Pull Apart Bread by A Day in the Life on the Farm

Eggless Nankhatai#SundayFunday

Vanaspati Ghee is used which is also called clarified butter  with this  the nankhatai's are pure white. This is traditional East Indian cookies that is must for our Christmas sweet's platter and this my mother's recipe. The flavoring I, have used is cardamom powder. 

Also made 4 batches of these Eggless Nankhati's for the cute, unconditionally loving physically challenged children, that I work with, they called them snow cookies, since these are pure white.
Makes 18 to 20 
Ingredients
80 Grams Sugar - powdered

1/4 Teaspoon Cardamom powder
1/4 Teaspoon Nutmeg powder
125 Grams All Purpose Flour
100 Grams Vanaspati Ghee - melted and chilled
A pinch of Salt
1/2 Teaspoon Baking powder
Nuts of choice as required

Method
Pre-heat oven to 180°C.

Sieve the cardamom, nutmeg, baking powder and flour, keep aside.

In a bowl add ghee, salt and sugar, beat it till light and fluffy and turns whitish. Add sieved flour and mix till it represents bread crumbs. Lightly start mixing with your hands to form a dough.

Make small marble size balls and press them down gently. Place them in the prepared baking tray with about an inch apart and gently press with a piece of nut. 

Bake in pre-heated oven for about 15 to 18 minutes or until the cookies are golden brown at the bottom.

Cool on wire rack. Store in airtight container.

My Notes

You can adjust the sugar as per your taste. 

You can flavor them using orange or lemon zest. 

You don’t need any additional liquid to bind it into a dough. Only the ghee binds the dry ingredients. You can also use softened butter, just in case you prefer the butter’s flavor.

Labels : Eggless, East Indian, Biscuits & Cookies, Vegetable shortening, Vegan, Christmas,Festival Sweets, Baked, 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 Wendy Klik of   A Day in the Life on the Farm 
Sunday Funday: Cookies for Santa! >

• Culinary Adventures with Camilla: Aztec Blueberry Linzer Cookies
• Food Lust People Love: Brown Butter Shortbread 
• Our Good Life: Chocolate Chunk Shortbread with Sprinkles
• Sneha's Recipe : Eggless Nankhatai 
• Karen's Kitchen Stories: Hazelnut Shortbread Cookies with Nutella Filling 
• Cooking With Carlee: Krumkake 
• A Day in the Life on the Farm: Macaroon Kiss Christmas Cookies 
• Making Miracles: Oatmeal Chocolate Chip Butterscotch Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Salted Honey Pecan Thumbprint Cookies 
• Palatable Pastime:Toffee Coffee Bars

Homemade Ready Mix Chocolate Pudding & Chocolate Pudding

This is delicious, an inexpensive way to always have chocolate pudding mix on hand and it's tastes just so good. For this Pudding mix, I, used Cadbury Cocoa powder which is light and also has beautiful aroma and taste.

Ingredients

1 Cup Corn Flour

¾ Cup Dry Milk Powder

2¼ Cups Caster Sugar
3/4 Cup Cocoa Powder
1 Tablespoon Vanilla powder
A Pinch of Salt
For  the Pudding
2 Cups Milk
½ Cup Pudding Mix
1 Teaspoon Chocolate Essence - can use Vanilla

Method

To make the dry mixture, mix all the dry ingredients together, place them in a container with a tight fitting lid and store. This mixture will keep for a couple months.

To Make the Pudding

In a saucepan, pour the milk , add 1/2 cup of the chocolate pudding mix and stir it well to make it lump free. Then place the saucepan on medium low flame and cook stirring constantly for about 5 to 6 minutes or until the mixture becomes thick enough to coat the back of a spoon, add the essence, mix it well, remove from the heat, allow to cool a bit.

Then pour it into serving bowl/cups. 

Chill it and it's ready to enjoy.
Labels : Homemade, DIY, Ready/Instant Mixes, Chocolate Pudding, Eggless, Healthy, Preservatives free, Gluten Free, Sweets & Desserts, No Bake Desserts

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