Cheese Bread Swirls

Ooops! I just remembered that there is a packet of bread which if left for few more days would turn stale. I missed enjoying soft breads with butter. I really didn't know what to do with the leftover bread. I tried preparing this recipe with cheese which was leftover from pizza preparation. It turned out to be crispy and yummy. Why don't you give a try?

Ingredients:



Bread slices - 8

Shredded cheese - 1 cup

Carrot - 1, Grated Well

Onion - 1 medium, finely chopped

Coriander leaves - 2 strings, finely chopped

Red chilli powder - 1 teaspoon

Amchur powder / Dry Mango Powder - 1/2 teaspoon

Ground ginger - 1/2 teaspoon

Tomato ketchup - as required

Salt - To taste

Method:

1) In a mixing bowl, add shredded cheese, grated carrot, coriander leaves, red chilli powder, amchur powder, ground ginger and salt. Mix all the ingredients well. If you don't have the amchur powder, substitute this ingredient with few drops of lemon juice.

2) Cut the four brown edges of the bread and then join four bread pieces( like a centipede)  i.e, one edge of the bread to the other bread.

3) Make an overlap and if required use water. (only for overlapping)

4) Using a rolling pin, roll the bread gently and give pressure to flatten the bread up.

5) Apply a thin coating of tomato ketchup on this bread chain.

6) Spread the cheese stuffing on the bread evenly.

7) Roll the bread from one end to other end using water and seal the end .Repeat the same procedure for the other 4 breads and make a roll.

8) Cover this using a food wrapper and keep it in fridge for an hour.

9) After an hour, take it out from fridge and cut them into slices.

10) Preheat the oven to 150 C for 15 minutes.

11) Keep the cheese bread slices in the baking tray and bake them for 15 minutes or until the bread slightly changes to brown colour.

12) Crispy cheese bread swirls are ready to be served with any sauce of your liking.

Spicy Cucumber Buttermilk / Vellari Neer Mor

When we were kids we always used to enjoy summer holidays at grandma's. We used to play all day with our cousins not worrying about the hot weather. Those were the days when the fast foods or bottled drinks were not famous much and all food and coolers where home made daily with fresh ingredients and lots of love by grandma and aunts. Other than the regular meals, mid-mornings and evenings are

Chicken Roast

I was of the opinion nothing beats the simplicity and wholesomeness of a vegetarian dish. But when i started to learn non-veg recipes, I got to know that there are so many simple dishes with yummy taste. This chicken roast is not an exception as it is very simple to prepare and tasty too. I thank Kiruba, my friend for this recipe. This dish was yummy as soon it was cooked but started turning out a bit hard after some time. I pondered over the mistakes made this time and have corrected them while preparing this post. Well, here you have the chicken roast which is very soft and tender.

Ingredients:



Chicken - 300 grams

Curd - 4 tablespoon

Red chilli powder - 2 teaspoon

Ginger - 1 teaspoon

Garlic - 1 teaspoon

Salt - to taste

Butter - 2 tablespoon



For Roasting:

Dry Roast below ingredients and grind them to a coarse mixture.



Cumin seeds - 1 teaspoon

Coriander powder - 1 teaspoon

Fennel seeds - 1/2 teaspoon

Poppy seeds - 1/2 teaspoon

Coriander leaves - 2 string

Method:



1) Wash the chicken well and cut them into your desired size. Smaller the better.

2) In a Mixing bowl mix curd, red chilli powder, ginger, garlic and salt. Mix these contents well.

3) Place the chicken pieces in the curd mixture and marinate them for 3 hours. You can either keep it a refrigerator or simply leave it outside. If you don't have time, you can marinate them at least for 30 minutes.

4) After 3 hours, take a kadai and heat butter in it.

5) When butter starts to melt, add the marinated chicken pieces slowly. No need to add water.

6) The marinated chicken starts to lose the water content in it.

7) Cover the pan using the lid and cook till the water content completely evaporates. Keep stirring at even intervals.

8)  After few minutes, you can see the butter getting separated from the chicken pieces.

9) Now turn the flame to very low level.

10) Add the ingredients mentioned for roasting and mix them well.

11) There is a chance that the mixture might get burnt. So make sure that the roasted masala is mixed well only with chicken and not in the pan / kadai.

12) Keep frying till the chicken has cooked well. If required you can add oil in between to avoid the mixture getting burnt. Make sure the chicken pieces are not dried and also not over cooked.

13) Once the chicken is cooked, remove it from stove and garnish it with coriander leaves.

14) Serve it Hot.

Note: Do not overcook the chicken. Over cooking cause the chicken pieces to become hard. If you are not serving immediately then cover this dish with a lid. This maintains the chicken soft and tender.

If you don't have any ingredients mentioned for roasting,simply add cumin seeds.