Chicken Cheese Braided Bread #BreadBakers

Made braided bread  for our party, made veg and  chicken filling  .  Today I, am posting the chicken cheese braided  bread, made 4 large ones, out of the prepared dough.

It so easy to bake it them home and  make it with your favorite filling.

These chicken and veg braided breads were a super hit at our party, so soft and  delicious.  You to try must them.

When our host  Gayathri created the event page - braiding of breads, was so happy since I, had to take something for our party, this braided bread was what went to the party.  

Ingredients
For Dough
600 Grams All Purpose Flour
2 Tablespoons Cornflour
A Sachet of Instant yeast
1 Tablespoon Sugar
1.1/2 Teaspoons Salt or according to your taste
1/4 Cup Oil

2 Tablespoons Butter
Warm water to knead
For Chicken Filling
300 Grams Boneless chicken - cut into small cubes
1 Tablespoon Oil
1 Large Onion  finely chopped
1 Medium Capsicum - finely chopped

1/2 Cup Frozen Mixed Vegetables
4 Green chilies - finely chopped

1 Teaspoon Ginger Garlic paste
Salt to taste
1 Teaspoon Red chilly powder 
1 Teaspoon Hot and spicy Sauce
2 Tablespoons Tomato ketchup 

1 Egg - beaten for brushing
Black Sesame seeds  for sprinkling

Grated Cheddar Cheese as required

Method

For Dough

In a food processor add all the ingredients expect the water and  butter run the processor till all are  mix together .  Then keep of adding warm water till it starts coming together. 

Knead to medium soft dough, take it out of the processor and on to a greased work surface take the butter  and knead again till it is smooth and soft.  Keep this in a oiled bowl and brush a little oil over the dough. Keep it covered in a warm place to rise for 45 minutes.

In the meantime let's prepare the filling.

In a pan heat oil add the onions and fry till translucent, then add the ginger garlic paste and  chicken, saute till the chicken changes color, add the veggies, green chillies, spices,sauce, ketchup and saute for 2 - 3 minutes on medium flame, then cover the pan cook till done.  Open the pan and saute it again till dry ( all moisture evaporates).  Remove and cool down completely. Filling is ready.

Now to assemble it.

When the dough has risen , take on the work surface and deflate it, cut the dough into 4 equal parts.  Take one part and the rest keep covered.

Roll it into a oval disc. Spread a cheese in centre

on top of it the chicken filling and with a

 pizza cutter cut the sides in equal strips on other sides see pic.

Fold each side so they overlap each other (like a braid). Keep going, left to right and right to left till the end.

When reach the end, leave a tail at the bottom, just for the appearance.

Grease a tray and place your bread. 

Brush top with beaten egg, sprinkle sesame seeds and keep it aside for another half an hour to again rise.

Then bake in preheated oven on 200 degree C for 25 to 35 minutes till it browns on the top.

Right after taking out of oven, brush it with oil or butter let it rest  on the wire rack for 5 minutes then cover it in a cling film so that it does not dry out.  enjoy this yummy bread.

Labels : Breads, Stuffed Bread, Braided Bread, Chicken, Bread Bakers

This month's Bread Baker's theme is Braided Breads and is hosted by Gayathri Kumar of Gayathri's Cook Spot Here is the collection of all the beautiful braided breads from our team.

Artisan Herb Bread Braid by Cindy’s Recipes and Writings
Basic Challah Bread by Cook’s Hideout
Braided Bread with Candied Papaya Chunks by Sara’s Tasty Buds
Braided Garlic Bread by Sizzling Tastebuds
Braided Herbed Breadsticks by Ambrosia
Braided Rum & Raisin Buns by All That’s Left Are The Crumbs
Challah Bread by Mayuri’s Jikoni
Cherry Cheese Braid by A Day in the Life on the Farm
Chicken Cheese Braided Bread by Sneha’s Recipe
Nutella Braided Bread by Veena’s Vegnation
Orange Saffron Braided Brioche by Food Lust People Love
Scali Bread by Karen’s Kitchen Stories
Spice and Herb French Braid by The Schizo Chef
Two-Seed Potato Challah by What Smells So Good?
Whole Wheat Challah Bread by Spill the Spices
Whole Wheat Pizza Braid by Herbivore Cucina
Whole Wheat Zopf Bread by I camp in my Kitchen
Winston Knot Bread by Gayathri’s Cook Spot
Zucchini Yeast Bread by Baking Sense

#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 of 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. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Singaporean Coffee Spare Ribs # FoodieExtravaganza

These Singaporean Coffee Ribs  are fried until golden and crisp and then coated with coffee flavored sauce for an Asian-inspired appetizer or dinner meal.   

This was what I, wanted to make for the  theme.  I, did not regret making this unique coffee infused sauce since they were moist, tender, and flavorful and finger-licking delicious! If you  are a coffee lover then you should definitely make these and  enjoy  the sweet, salty, sticky, gooey, yummy sauce over Singapore-style pork ribs!

These coffee ribs are seasoned, then deep-fried in sizzling oil until golden, crisp and  then coated with coffee-flavored sauce. 

This step was omitted, instead fried them in it's own fat since pork has a lot of it.  Did not trim the fat before frying and got the flavor exactly how I, wanted.

Serves 4  
Ingredients
800 Grams pork spareribs 
2 Egg Whites 
1/2 Teaspoon Salt or as required 
4 Tablespoons Cornstarch 
1 Tablespoon BBQ Sauce 
1 Tablespoon Hoisin Sauce 

For the Coffee Sauce 
1 Cup Water 
1 Tablespoon Instant Coffee granules 
1 Tablespoon BBQ Sauce 
1 Tablespoon Hoisin Sauce  
1 Teaspoon Red pepper flakes 
1 Tablespoon Brown sugar 
1 Teaspoon cornstarch, dissolved in 1/4 cup water 

Method

Wash and pat dry the pork ribs . Cut into individual ribs between bones. 

In a large bowl, add Hoisin and BBQ sauce,egg whites and salt. Whisk until frothy. Add ribs and massage to coat. Allow to marinate in the refrigerator overnight. Add cornstarch and massage to fully coat meat. Set it aside for about 10 to 15 minutes.

 In a pressure pan arrange the  ribs in a single layer,  along with the remaining marinade, cover with the lid and  cook on high flame for 2 whistles, cool the cooker and turn the sides sprinkle a tablespoon or two of water and again cover with a lid and take 2 whistles on high flame, reduce the flame to low and let it cook for 3 -4 minutes.  Then take off flame, let the  cooker cool then open it,  check if the ribs are cooked, if they are not , cook them again till done.  After they are cooked, place it on high flame frying the ribs in its own fat, until lightly browned and crisp. Remove from pan and  let it cool then trim the fat and keep the ribs aside.

Now it's time to prepare the sauce, the ribs are so delicious and irresistible that,  took one and bit into it.. enjoyed it.. shameless na...

Let's make the sauce..

In a pan over medium heat, combine water and coffee granules. Bring to a boil, stirring regularly until coffee is dissolved. Add  sauces and red pepper flakes. Stir until blended. Cook for about 2 to 3 minutes. Add sugar and cook for about 3 to 4 minutes or until mixture begins to caramelize. Add cornstarch slurry and whisk vigorously until smooth. Cook for about 1 minute or until mixture slightly thickens. 

Add pork ribs to pan. Stir and turn until fully coated with sauce. 

Serve hot garnished with colored bell pepers and enjoy over a bed of steamed rice..hmmm... yum..  Moist, tender, and flavorful, they’re finger-licking delicious! You must try these.

Labels : Asian Cuisine, Pork, Spare Ribs, Foodie Extravaganza Party 

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate Spare Ribs (which is on July 4th).

Sneha from Sneha's Recipe is hosting this month's event and here's the challenge she shared with us...

Posting day for #FoodieExtravaganza 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.
Check these Posts...
ChineseSpare Ribs (Slow Cooker) by Caroline's Cooking
Slow Cooker Chinese Spare Ribs by A Day in the Life on the Farm
Pomegranate Braised Short Ribs by Food Lust People Love
StickyPork Ribs by Palatable Pastime
CanhSuon Khoai Tay (Vietnamese Spare Rib Soup by Culinary Adventures with Camilla
SingaporeanCoffee Spare Ribs by Sneha's Recipe

Chicken Bharta

This is a dish from the Mughlai cuisine in which chicken pieces is shredded finely and looks almost mashed, hence the name Bharta. This is a famous street food of Kolkatta,  this is served in roadside stalls and dhabas.

Ingredients

300 Grams Chicken breast
2 Cloves Garlic 
1 Small Onion - roughly chopped

1 Bay leaf
6 Black peppercorns
An inch Cinnamon stick
1/4 Teaspoon Salt
2 Cups Water

To make the gravy
1 Large Onion -  finely chopped
1 Teaspoon Ginger Garlic paste
2 Tomatoes - finely chopped 

1 Tablespoon Cashew nut powder
1 Cinnamon stick
2 Cardamom pods
3 Cloves
1 Bay leaf
1 Teaspoon heaped Kashmiri Chilly powder
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1/2 Teaspoon  Kasoori Methi
Salt to taste
2 Tablespoons Coriander leaves - chopped

2 Tablespoons Fresh cream

3 Tablespoons Oil

Method

Boil chicken pieces with garlic cloves, onion, cardamom, black peppercorns, bay leaf, cinnamon sticks and salt.
Once they are cooled down shred the chicken into thin strips using hand or fork.  Keep them aside.

To make the gravy

In a bowl, add cashewnuts,  turmeric, chilly, cumin and coriander powders,  mix with  little water, make a  thick paste.

In a pan heat oil, add bay leaf, cinnamon sticks, cardamom, cloves and saute for few seconds until the spices release a nice aroma. Then add chopped onion and cook on a medium heat till the onion turns golden brown. Now add ginger and garlic paste, cook for 2 minutes until raw flavor gone away.
Add the chopped tomatoes and mix well,  cover the pan and cook on low medium heat till the tomatoes are soft and mushy. 

Then add the masala paste and  little chicken stock cover and cook till oil starts leaving the sides.  Add in shredded chicken pieces and a cup of stock. Cover  and cook. on low flame for 15 minutes stirring in between so that the chicken pieces do not get burn.  When oil surfaces on top and the gravy is thick take off flame.  Add fresh cream and kasuri methi, give a nice mix. Finally add chopped  coriander serve with naan or rotis. 

Labels : Chicken, Mughlai Cuisine, Bharta

English Stew#SoupSaturdaySwappers

This is a flavorful, light and delicious stew, with veggies.  I was, not a fan of stew, since for me stew  is bland food.  But, after I, made this stew and tasted it, changed my mind set and now this is made often. 

What I like about making stews that it takes less effort and time to prepare, not much of cutting, chopping or cleaning and washing of utensils.  

Ingredients

500 Grams Mutton / Lamb - cut into small pieces
1 Teaspoon Salt
1/2 Teaspoon White pepper powder
3 Pepper Corns
3 Cloves
1 Big Cardamons
2 Green Cardamon
1 Stick Cinnamon
1 Tablespoons Vinegar
3 Cups Water
2 Potatoes - cut in square pieces
2 Carrots - cut in cubes
1/2 Cup Peas
2 Tablespoons Soya sauce
8 Baby Onions or shallots
2 Tablespoons All Purpose Flour
1 Cup Milk
2 Tablespoons Butter

Method

Mix the flour and milk well to make a lump free mixture, keep aside.

Pressure cook the mutton, with salt pepper, whole spices, soya sauce, vinegar and water, till mutton till tender. Now add potatoes, carrot, cook till done,  also add in peas and onion. 

Simmer on low flame for 15 minutes till done. See that at least 2 cups of stock is left after the veggies are cooked or else add water. Now add in flour and milk mixture, butter, and keep stirring till the milk is incorporated well into the stew, let it simmer again for 5 to 10 minutes or till it thickens.

Serve with boiled rice.  

The next day I, reheated the leftover stew and it tasted even more better. I love this comfort food.  You can enjoy this with crusty bread too.

Sending this to Soup Saturday Swappers.

Labels : Mutton, Stew, Soup Swappers, Healthy

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Lemony Chilly Shrimps Naan Sandwich#FishFridayFoodies

The theme for this month Fish Friday Foodies is "Share you favorite summer seafood or fish sandwich recipe". Our Host is Colleen. Thank you Colleen for hosting this event.

This is an open sandwich and easy to assemble, just keep all ingredients ready and refrigerated.  Since this can be easily assembled its great for a picnic or party,  as its filling  and delicious, this can make a great meal for a relaxed evening dinner.
Serves 2 or 3
Ingredients
For the Healthy Tandoori Mayonnaise

2 Tablespoons Hung Curd
2 Tablespoons Mayonnaise
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Tandoori Masala

For the Cole Slaw

1 Onion - thinly sliced
1 Cup Cabbage - shredded
1/4 Cup Carrots - grated

As required Tandoori Mayonnaise 

For Lemony Chilly Shrimps

200 Grams Cleaned Large Shrimps
2 Tablespoons Coriander leaves - finely chopped
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Sea Salt or to taste
½ Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
1 Tablespoon Oil

Other Ingredients 

Round Naan Bread
Lemon Juice
Chopped Coriander Leaves

Method
To prepare the 

Healthy Tandoori Mayonnaise

In a small bowl, whisk together hung curd, tandoori masala, mayonnaise, lime juice and olive oil. 

Cole Slaw 

In a large salad bowl, toss together onion, carrot and cabbage. 

Pour in the mayonnaise and toss again until cole slaw is evenly coated. Add a little chopped coriander and mix.
Cover and refrigerate until ready to assemble. 

The Shrimps 

In small bowl, combine shrimp, coriander, lime juice, salt, cumin and chilly powder. Marinate for 15 minutes.
Heat the oil in a grill pan or skillet over medium flame. Add shrimp and cook for 2 minutes on each side, or until white to pink.
Cut naan in quarters and toast it on a tawa with a little butter. 

Assemble the sandwich

Top the naan with a spoonful of cole slaw, , place the shrimps on each quarter . Sprinkle a dash of lime juice and coriander.  serve it  immediately.  

I, toasted one naan then added the sandwich topping... both ways tasted great.

Labels : Naan, Seafood/Fish, Sandwiches, Fish Friday, Shrimps, Jams & Sauces, Healthy Tandoori Mayonnaise, Cole Slaw

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