Air Fryer Bread Manchurian#MultiCookerMonday

Bread Manchurian is a super easy, innovative and tempting snack recipe for breakfast.  Best to make this with  leftover bread. This can be made even for kids tiffin or as an evening snack.

Serves 2
Ingredients
A Pinch of Salt or to taste
¼ Teaspoon Black Pepper powder
1 Tablespoons Heaped Red Chilli Garlic Sauce
2 Tablespoon Dark Soy Sauce
3 Tablespoons Tomato Ketchup
1 Tablespoon Vinegar
½ Teaspoon Red Chilly Flakes
1 Tablespoon Noodle Masala
1 Medium Onion - finely chopped
¼ Cup Red Capsicum - diced
¼ Cup Green Capsicum - diced
¼ Spring Onion - white & green chopped
10 Bread Slices - cubed
3 Tablespoons Oil
Method

Cut the sliced bread into medium sized cubes. Air Fry them for 8 minutes at 125°C, then shake the basket and again air fry for another 5 minutes.
In a bowl add the all the sauce, red chili flakes, pepper powder , noodle masala and ketchup with 1 cup water mix well. Keep aside.

In a large pan heat oil, fry the onions till they start to change color then add the diced capsicums and stir fry for a minute Now add the mix sauces and stir fry on high flame for a minute. Add the bread cubes and stir fry quickly till all the cubes are coated with the sauces. Reduce the flame to low, cover with a lid and let it cook for 2 -3 minutes or till nicely heated.

Your tempting Bread Manchurian is ready to serve. Garnish it with spring onions greens and serve hot. 

Using the air fryer to make the bread cubes crisp, gives it a nice texture and the end result is not soggy. Enjoy this as a breakfast or an evening snack.
Labels: Leftover series, Bread Slices, Breakfast, Manchurian, Indo Chinese, Multi Cooker Monday, Air Fryer, Serves Two 

Multicooker Monday

• • Air Fryer Bread Manchurian from Sneha's Recipe
  • Chicken and Lentil Soup (Instant Pot) from Karen's Kitchen Stories
  • Crockpot Corned Beef with Stout & Onion Gravy from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Dr. Pepper Brisket (Instant Pot) from Palatable Pastime
  • Instant Pot Honey Garlic Chicken Thighs from Making Miracles
  • Instant Pot Vegan Bottle Gourd and Masoor Dhal Curry from Magical Ingredients
  • Korean Sparerib Noodles (Instant Pot) from Food Lust People Love
  • Slow Cooker Mahi Mahi Tacos from A Day in the Life on the Farm
  • Yorkshire Pudding Wraps (Toaster Oven) from Sid's Sea Palm Cooking

Cheesy Potato Chips Skillet Pie#SundayFunday

There is no better classic combo than potato and cheese. This cheesy potato chip pie is so easy to make, just whisk all the ingredients in a bowl to make a smooth sauce, arrange the potato chips in the base of skillet and just pour all the prepared sauce, garnish and it's ready to bake. No cooking or cutting and chopping.

This pairing is a real crowd pleaser and kids delight no matter whatever form it's made. This recipe uses plain potato chips and 2 types of cheese. I have used cheddar and provolone cheese, you can substitute provolone with mozzarella cheese. Since it is made in a cast iron skillet it requires not plating.

Serves One
5" Cast Iron Skillet
Ingredients
½ Cup Fresh Cream/Cooking Cream
½ Cup Plain Thick Yogurt
½ Cup Mayonnaise -With Egg ** See My Notes
1 Egg
Plain Potato Chips - as required - I used Lay's
½ Cup Shredded Cheddar cheese
½ Cup Shredded Provolone Cheese or Mozzarella
½ Teaspoon Paprika powder
½ Teaspoon Fresh Dill
¼ Teaspoon Thyme
Salt and Pepper to taste
Chopped Scallion/Green Onions for garnish
Butter - as required to grease the skillet
Sour Cream to serve
Method
Preheat oven to 170˚C. Grease a 5-inch pie pan/cast iron pan.
Mix both the grated cheddar and provolone cheese and keep aside.

In a very large bowl whisk together cream, yogurt, egg, mayonnaise and spices.

Arrange the potato chips to fit the base of skillet. 

Pour the creamy sauce oven the chips, lifting the chips gently with a spoon so that sauce seeps to the base of the skillet.

Spread all the cheese on top. 

Sprinkle scallion green on top.

Bake for 25 minutes or until cheese on top is beginning to brown. Allow to cool for 5 to 10 minutes.

Serve with sour cream and En..joyy!!

This serves one as a complete meal and it’s a rich comfort food. This was for my hubby and he enjoyed it!!
My Notes
If you do not have mayonnaise then add 2 tablespoons melted butter.

Labels: Main Course, American, Cheese, Potato Chips, Baked, Yogurt, Egg, Mayonnaise, Sunday Funday, Pie, Skillet, Kids  delight, Party pleasers, Single Serving

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  Rebekah Rose Hills of Making Miracles.

Sunday Funday Theme "Chips" 

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

Chocolate & Banana Pancake#Improv

These fluffy chocolaty banana pancakes are so spongy that they soak up strawberry syrup and taste delicious. This recipe couldn't be easier! All you need is: eggs, banana and flour. I used a blender to mix this up.

Cup Measurement = 250ML

Makes 8 Pancakes
Ingredients

1½ Cups All Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt
2 Tablespoons Sugar
1 Cup milk
1 Egg
2 Tablespoons Butter - melted
1 Teaspoon Vanilla essence
1 Cup Mashed Bananas
½ Cup Chocolate chips

Method

Mix flour, baking powder, salt and sugar in a large bowl.
In another bowl, whisk together the milk, egg, butter, mashed banana and vanilla.
Add the milk mixture to the flour mixture, and stir until the batter is just combined.
Add the chocolate chips and gently fold to combine.

Heat a non stick griddle or skillet over medium low flame and grease lightly with butter. Pour ½ cup batter and do not spread. Cover with a lid and increase the flame to medium high for just 2 minutes. 

Reduce the flame to medium low flame and let it cook till bubbles appear and sides are lightly golden brown. 

Take off the lid and flip it for just 2 minutes. Take this on to serving plate. 

Like wise make the others.

Serve with strawberry syrup or maple syrup.  

We devoured these with strawberry syrup.

Labels: Chocolate, Banana ,Pancake, Egg, Milk, Sandwiches, Improv Cooking Challenge, Breakfast, Kids delight

Improv Cooking Challenge:March 2021

Banana & Chocolate 

• Banana Cake with Chocolate Frosting from A Day in the Life on the Farm
• Chocolate Chip Banana Bread from Palatable Pastime
• Chocolate Banana Muffins from Cookaholic Wife
• Chocolate Banana Smoothie Bowl by Magical Ingredients
• Chocolate & Banana Pancake from Sneha's Recipe
• Double Chocolate Banana Cake from Making Miracles

Gromperekichelcher-Luxembourg Potato Fritters#EattheWorld

Luxembourg potato fritters called Gromperekichelcher. These are awesome crispy fritters made of grated potatoes, onions, parsley, flour and eggs. These are made flat, but I used a tablespoon to shallow fry  them.  They were delicious, but authentically, these should be formed flat like a small pancake and pan fried. We enjoyed as a side dish with our lunch.

Serves 2 
Ingredients
2 Medium Potatoes
1 Small Onion
2 Tablespoons Heaped Freshly Chopped Parsley
2 Small Eggs
½ Tablespoon Heaped Self Raising Flour
Salt, Pepper and Red Chilly Flakes to taste
Oil as required for frying

Method 

Wash, peel and coarsely grate the potatoes.
Put them in a cloth to remove excess water by pressing it.
Put them in a bowl, add the parsley, onions and mix them well. Add the beaten eggs, salt, pepper and red chilly flakes to taste and finally mix in the self raising flour.

Heat the oil in a frying pan until medium hot. Form the batter into flat cakes, I used a tablespoon to make them of same size and fry them in the oil on both sides until golden brown.

Remove and place on a paper towel to remove excess oil, serve warm.

Labels: Pancake, Fritters, Potato, Starters, Snack, Eat the World, Breakfast, Luxembourg, International Cuisine 

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 Luxembourg.

Check out all the wonderful Luxembourg recipes 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!

Tara’s Multicultural Table: Kniddelen (Luxembourgish Dumplings) 

Radha: Gromperekichelcher 

Sugarlovespices: Luxembourg Sweet Love Pretzels 

Palatable Pastime: Chicken in Riesling 

Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent)

Pandemonium Noshery: Bouneschlupp - Luxembourg Green Bean Soup 

Culinary Adventures with Camilla: Bou’neschlupp 

Kitchen Frau: Stäerzelen (Buckwheat Dumplings) 

A Day in the Life on the Farm: Gromperekichelcher (Potato Pancakes) 

Sneha’s Recipe: Gromperekichelcher-Luxembourg Potato Fritters

Phulka- A Whole Wheat Puffed Flatbread#BreadBakers

The difference between a Phulka and Chapatti is that the Phulka puffed up on the gas flame, where as a chapatti is made on a tawa/griddle, both are made with whole wheat flour . This is a traditional flatbread which is practically made every day in a Indian household. These Phulka's goes well with any dal, curries or a side dish.

When I got married, did not know how to cook or make phulkas or chapatti. When I started to learn, it used to take me 45 minutes to make 4 chapattis for hubby and me to take for our tiffin, that too they use to be like rubber by the time we had it for lunch. Since this is made every day for our lunch as well as dinner, sometime even for breakfast, slowly I, learnt to make these. How long it took me to master them I really don't remember. But today - 31 years later, can proudly say, am an expert in making flatbreads, be it any type, can make perfectly round ones. So do not hesitate to try these, it can get a little overwhelming in the beginning, but, with experience you can become an expert.

My phulkas or chapatti is always oil/ghee free. Sometimes brush it with desi ghee. Since my daughter is vegan, we mostly have them without brushing it with any oil or ghee. The key to make soft phulkas or chapatti is kneading a soft smooth dough and resting the dough for at least 30 minutes.
1 Cup =250 ML Cup Measurement

Makes 8 Phulkas
Ingredients
2 Cups Whole Wheat Flour
½ Teaspoon Salt - optional
1 Cup Minus 1 - 2 Tablespoons Water
Desi Ghee - for brushing - optional

Method

Let's make the dough
In a large bowl combine the flour and salt, add a little water at a time to make firm soft dough and knead for a few more minutes until smooth. The water quantity depends on flour quality, some flours take more some less.

Set the dough aside to rest covered for minimum 30 minutes. 

Knead once again and divide the dough into 6 - 8 balls.

Preheat the tawa/griddle on medium low heat.

Generously dust the work surface with flour and roll each ball of dough into smooth round ball. With the palm of your hand flatten the ball. 

With a rolling pin roll this thin round circle. As you roll them out, you can keep dusting the work surface with flour, this will prevent it from sticking to the work surface.

Baking it as indicated in the steps below.

Place rolled dough on the hot tawa/griddle. In a few seconds you will notice that small air pockets, bubbles start to form on the surface.

At this point immediately flip the rolled dough to the other side and increase the flame to high.

When bottom side has got brown spots and it start to puff, lift the tawa off the flame and place the phulka(using tongs) directly on the flame. 

It will balloon into a spherical shape and puff up immediately.

Therefore this is called a Phulka. This is flame side, so do not over cook or else it will burn, when is puff remove it from the flame.

Remove the phulka from heat, place it on a cooling rack and spread little desi ghee/or oil with a brush on the side facing up (this is optional).

Continue the same process for the remaining balls of dough and the same process of baking them on the tawa. Keep stacking them one over the other. 

To store the phulka, place a ring ( this a cooker ring) on the tin. 

Then place a kitchen towel/tissue on it 

Now place the phulkas they will not get soggy, I made these for both the meals they stay soft till dinner time. Serve the Phulka (Roti/ Chapati) with any gravy or sabzi for a lunch or dinner.

My favorite way to enjoy a just made phulka for breakfast is to brush it with desi ghee or butter and a teaspoon of jam slathered on it.. love love it. Also enjoy this with my favorite fruit, banana or mango like a roll, this I have for lunch or dinner, when I want a change from the regular meal.

My Notes

Making the rolled out phulka dough puff into a balloon comes with practice. So give yourself time if you are new to flatbread making.

Even if your phulka does not puff the first time or the times after, the phulkas that you have made are cooked and edible, so you could enjoy them with your choice of vegetable, curry or any side dish.
Labels: Phulka , Flatbread, Indian Breads, Breads, Bread Bakers, 100% Whole Wheat, No Oil Or Butter, Healthy
#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 Griddle Breads, a theme chosen by Sneha from Sneha's Recipe.





And don’t forget to check out all the amazing Griddle breads baked by our talented bakers ~
Bread Baker's Event for March 2021- Theme Girddle Breads

Bread In A Frying Pan From Magical Ingredients
Buss Up Shut Bread From Karen's Kitchen Stories 
Buttermilk Scallion Flatbreads From Ambrosia 
Easy Sourdough Pancakes From Food Lust People Love
Ham and Cheese Corncakes From A Day in the Life on the Farm
Homemade English Muffins From Making Miracles
Malabar Partha From Zesty South Indian Kitchen|
Phulka- A Whole Wheat Puffed Flatbread From Sneha's Recipe
Purple Kale Paratha (Kale Flatbread) From Cook with Renu
Sourdough Crumpets From A Messy Kitchen