Cheesy White Sauce Chicken Buns#BakingBloggers

For any day of the week your can prepare these quick, tasty and easy cheesy chicken buns or make it for a party and your guest will enjoy it especially kids. This can be made with any leftover chicken or boiled chicken.

Ingredients 
5 Small/ Mini Buns
1 Cup Leftover Chicken - cut into small pieces
1 Cup Thick Bechamel Sauce
1 Cup Cheeza Cheese

Method

Cut the buns in the center and scoop out a little of the center

Then add the white sauce, top it with chicken (I used Leftover chicken roast).

Sprinkle lots of cheese

Baked in a preheated oven 180°C with both the elements on for 10 minutes. Serve these when still warm.

Labels:  Chicken, Leftover series, Bechamel Sauce, Buns, Starters, Kids delight, Baking Bloggers 

Baking Bloggers December 2021

Baked Party Appetizers

• Brie Gougere from Sid's Sea Palm Cooking
• Cheddar Cheese and Pecan Crisps from Karen's Kitchen Stories
• Cheesy White Sauce Chicken Buns from Sneha’s Recipe
• Crescent Roll Samosa Wreath from Magical Ingredients
• Mini Christmas Cakes from Small Batch Baking Kitchen
• Monte Cristo Puffs from Palatable Pastime
• Pigs In A Blanket Christmas Wreath from Making Miracles
• Shrimp and Pork Roll Lettuce Cups from A Day in the Life on the Farm

Black Eyed Peas With Punjabi Vadi#SundayFunday

My friend got this Urad Dal Vadi from Punjab, so I thought of combining both and made a main course dish which is so quick and lip smacking. This is made in the pressure cooker.

Ingredients
1 large Urad Dal Vadi  - broken into small pieces
1 Cup Dried Black Eyed Peas/Chawli
½ Teaspoon Cumin Seeds
½ Teaspoon Turmeric powder
1 Teaspoon Red Chilly powder - or your spice leve
2 Teaspoon Coriander powder
1 Teaspoon Sea Salt or to taste
Oil as required
Grind To Paste
1 Medium Onion
1" Piece Ginger
3 Big Cloves Garlic
2 Large Tomatoes - pureed

Method
Wash and soak the black eyed peas for at least 2 -3 hours.

In a pressure cooker add a teaspoon heaped fry the vadi for a minute or two. Remove and keep aside.

In the same cooker add 2 tablespoons of oil, when heated add the cumin seeds and when it splutters, add the onion ginger garlic paste and sauté well till the onion starts to turn golden and oil seperates. Then add the puréed tomatoes along with all the dry spices, salt, turmeric, red chilly and coriander powder and fry well till oil surfaces. 

Now add the fried vadi and 

black eyed peas, sauté for a minute. 

Add water an inch above the level of the black eyed peas and give it a good mix Cover the cooker with a lid and one medium high flame take one whistle and reduce the flame to low. Reduce the flame to low and keep it for 5 minutes. After 5 minutes, increase to high and take one whistle. Switch off the flame and let the cool for 5 minutes. 

Open and check for the consistency of the gravy, add water accordingly. Garnish with fresh coriander leaves.

Serve hot with hot chapattis or steamed rice. The flavor of this dish was just too good.

Labels: Black Eyed Peas, Vadi, Main course, Curry, Vegan, Gluten free, Sunday Funday, Indian 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is Sunday Funday 30 Minutes Or Less.     

• Beef and Bean Sloppy Joes from A Day in the Life on the Farm
• Beef Steak Tips with Mushrooms and Balsamic Gravy from Amy's Cooking Adventures
• Black Eyed Peas With Punjabi Vadi from Sneha’s Recipe
• Minestrone Soup from Mayuri’s Jikoni 
• Pasta Fagioli for Christmas from Our Good Life
• Quick and Cozy Turkey Stew  from Making Miracles

Tepsi Baytinjan#EattheWorld

Tepsi Baytinjan, a very popular Iraqi casserole dish, usually served with rice. The main ingredient of the dish is aubergine/brinjal/eggplant (baytinjan translated means aubergine/brinjal/eggplant). Similar to moussaka, the dish consists of layers of vegetables and meat, covered in a sauce and baked.
Join us in Eat the World..as we celebrate Christmas - Secret Santa party, wherein we are asked to make a recipe of that blog of any recipe post with #EattheWorld. 

I am given Wendy of A Day in the Life on the Farm and I have chosen Tepsi Baytinjan. 

Check the above link for the original recipe.  I have made just two minor changes in the recipe- added curry powder to the meatballs and other is that I rolled the meatballs in the eggplant slice. I took a small size dish -6" square dish it was small for the quantity, while baking the sauce spilled over so take a 7" dish for baking for this much quantity. You can used lamb or mutton mince to make this dish.

Serves 3 - 4
Ingredients
1 Medium Eggplant- sliced into thin slices
1 Medium Onion - sliced
2 Medium Tomatoes - sliced
3 + 3 Cloves Garlic - minced
250 Grams Beef mince
1/2 Teaspoon Curry Powder
1 Medium Potato - sliced into roundles
Olive oil as required
Salt & Black pepper - to taste
250 Ml Tomato Sauce 
Method

Grease a 7 inch deep baking dish and set aside. 

Heat about 2 Tablespoons of olive oil in a skillet over med high heat. Season the eggplant with salt and pepper. Brown on both sides in the skillet.
Season the potato slices with salt and pepper and brown in the same skillet on each side until golden but not necessarily cooked through.
Place the onion into the skillet and cook until softened and browned. Layer over the potatoes. Layer the tomato slices over the top.
Mix the remaining garlic, curry powder, salt and pepper into the minced beef. Form into meatballs 1-2" oval shaped. Add more oil to the same skillet and brown the meatballs all over.

Lay a eggplant slice and place a meatball in it. 

Roll it until the meatball is covered.

Combine half of the garlic with the tomato sauce and pour over the casserole.

Pour the sauce over it and garnish with parsley.

Baked it in a preheated at 180°C, for about 35-45 minutes.

Serve over steamed rice.

Labels: Casserole, Meatball, Eggplant, Potato, Baked, Eat the World, Iraq, International Cuisine 


Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.  This month it's secret Santa wherein we can choose any dish by the blog assigned to us.

Check out all the wonderful recipe exchanges as we celebrate the Holidays. Everybody picked a fellow Eat the World member in secret and was asked to make a recipe from any past ETW posts. Share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Ottolenghi’s Burnt Eggplant Salad 

Evelyne at Cultureatz: Gromperekichelcher: Potato Fritters from Luxembourg 

Sneha’s Recipe: Baytinjan 

A Day in the Life on the Farm: Hadgi Badah iraqi cardamom cookies 

Culinary Adventures with Cam: Iraqi Lamb Stew

Caramel Bread Surprise - No Bake#Improve

An Easy Caramel Bread Surprise makes the perfect dessert. You have to prepare this a day in advance if you want to serve it for a party. It has to set/chill in the refrigerator, then only, you will be able serve it in slices, as this a not bake dessert.

Ingredients

For The Caramel

190 Grams Homemade Dulce De Leche
1/3 Cup Milk
4 Large Bread Slices - trim off the sides 
For The Cashew Caramel Crunch
½ Cup Cashew Nuts
¾ Cup Granulated Sugar
1 Teaspoon Butter
For The Caramel Cream
2 Cups Whipping Cream
2 Tablespoons Homemade Dulce De Leche

Method
Dry roast the cashew lightly.
For The Cashew Caramel Crunch

Take a nonstick pan add the sugar and on low flame let is melt do not stir, when the sugar completely melts and starts to 

caramel then stir till it turn light golden, add the butter and switch off the flame

add the cashew and give it quick mix.

Pour this on a greased plate and let it cool. Then break this into pieces and place it in a zip lock bag, crush it with a rolling pin till coarsely powdered.

Keep aside our caramel crunch is ready.
For The Caramel Cream

Whip the cream till it forms soft peaks, add the Dulce De Leche and whip it for a minute or till well blended, if your want a dark color then add more Dulce De Leche. Keep aside
For The Caramel

To make the Dulce De Leche spreadable. Add the Dulce De Leche with the milk and cooked it on low flame till it becomes a little thick but spreadable caramel consistency. Switch off the flame and let it cool.

For Assembling The Bread Surprise
Lightly butter a 6" Pyrex dish.

Pour little thin caramel on the base, arrange bread slice

with a spoon spread the caramel on it then sprinkle the crunch.

Then whipped caramel cream mixture
Again bread slice with a spoon spread the caramel on it then sprinkle the crunch. Again whipped caramel cream Mixture. Drizzle a caramel , sprinkle the crunch on top. 

Cling wrap it and let it chill in the refrigerator over night so that is sets well.

Serve this chilled. 

It's super delicious, enjoy!!
Labels: Improv Cooking Challenge, Caramel, Cashewnuts,No Bake Desserts, Whipping Cream, Dulce De Leche, Bread Slices, Eggless, No Gelatin

 Improv Cooking Challenge

Caramel & Cashew

• Vietnamese Caramel Chicken by Pandemonium Noshery
• Cashew Caramel Cookies by A Day in the Life on the Farm
• Caramel Falooda by Magical Ingredients
• Caramel Bread Surprise - No Bake by Sneha's Recipes
• Vietnamese Caramel Beef an Cashews by Making Miracles

Cashew Cherry Cookies#SundayFunday

These are mouth melting cookies. I made them for Christmas. They so easy and quick to make. Try them and I assure you that you can't stop eating at one.

Ingredients
50 Grams Butter
50 Grams Vegetable Shortening
100 Grams Powdered Sugar
150 Grams All Purpose flour
100 Grams Cashewnuts - finely chopped
A Few Chopped Cherries
1 Egg - yolk & white separated
½ Teaspoon Vanilla Essence

Method

Cream butter and sugar well till light and fluffy, add the egg yolk, essence and flour, form into soft dough. Cling warp and refrigerate the dough for at least 30 minutes. Then pinch small piece of the dough, roll them into balls.

Beat the egg white lightly dip the cookie balls in it and roll in chopped cashews. Pierce a chopped cherry in the center. Place them on a greased tray. 

Bake at 180°C for 12 - 15 minutes.
My Notes

If you do not want to use vegetable shortening then make them with all butter.
Labels: Cookies, Cashewnuts, Christmas Sweet, Baked, Sunday Funday, Cherry 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of December 2021, is Wendy of A Day in the Life on the Farm and the theme is "Christmas Cookies Around The World".
Here are some of the Recipes made by us.

• Food Lust People Love shares Candy Cane Meringue Kisses 
• Sneha’s Recipe presents Cashew Cherry Cookies 
• Palatable Pastime serves up Chinese Almond Cookies 
• Culinary Adventures with Camilla gives us Hojarascas (Mexican Shortbread Cookies) 
• Mayuri’s Jikoni shares Karachi Biscuits 
• A Good Life plates Mexican Tea Cookies 
• A Day in the Life on the Farm discovers South African Double Crunchers 
• Amy’s Cooking Adventures has Stained Glass Ornament Cookies with Orange & Cinnamon 
• Making Miracles presents Swedish Snowball Cookies 
• Karen’s Kitchen Stories gives us Zimsterne - German Christmas Cookies