Cooking, Craft and Sewing............. by Zeenathul Mufliha

CHICKEN STUFFED BRAIDED BREAD..

CHICKEN STUFFED BRAIDED BREAD..

Yeah its my 200th post in this blog .... Very happy to announce it ... So decided to post an unique Recipe to make this post a special one. Here comes my Chicken Stuffed braided Bread and Vegetarian friends can add carrot and potatoes for chicken.. Tasty bread everybody can enjoy it...

CHICKEN STUFFED BRAIDED BREAD

METHOD:

SPICY CHICKEN FILLING

SPICY CHICKEN FILLING

INGREDIENTS:

Boneless chicken - 1 cup

Red and Green Capsicum - 1 cup

Grated carrot - 1

Onion - 1/2 cup

Green chillies - 1

Garlic paste - 1/2 tsp.

Cilantro leaves - 1 tsp.

Salt - to taste

Cumin powder - 1/2 tsp

Lemon juice - 1 tbsp

Soya sauce - 1 tsp

Oil or butter - 1 tbsp

METHOD:

Chopped Onion and dice red and green capsicum and set aside.

Take a frying pan ..Heat oil or butter,

Add the onions and saute till translucent.

Add the chopped capsicum and grated carrot, saute for about 5mins till they start to soften.

Add the chicken and saute till it chicken turns tender.

Add the chillies, garlic paste, salt and cumin powder. Saute well..

Make sure that the mixture is completely dry.

Add the soya sauce, mix well and switch off.

Add the lemon juice on the mixture,

Add Cilantro leaves and set aside..

BRAIDED BREAD

INGREDIENTS:

All Purpose Flour - 4 cups

Dry Yeast - 2 tbsp

Sugar - 2 tbsp

Salt - 1 tsp

Melted Butter - 2 tbsp

Warm Milk - 1/2 cup

Warm Water - 1/2 cup

METHOD:

Preheat the oven at 190` C

Mix yeast with half the water and little sugar and set it aside to froth up

Sift the flour with the salt and in a bowl

Combine the remaining milk and water

Add all the ingredients to the flour mixture and mix well. Will be little sticky.

Now transfer it to a wooden board, sprinkle little flour and knead till dough well

Keep it covered in a oiled bowl and let it rise.

Roll it into a rectangle of 1/2 inch thick.

Keep the filling in the center of the rectangle and make slits on both of the longer sides.

Plait it softly covering the filling. like the below

After braiding

Start bringing the topmost slit end across from each other alternately

Keep going, remember to alternate, like a crisscross from one side to other .

When reached the end, leave a tail at the bottom, finish it in a fold.

Transfer it to a oiled tray and let it rise for another 20 mins.

Apply milk or give an egg wash get get golden brown.

After Baking

Bake in the pre-heated oven for 30 mins or till the bread turns golden brown.

Yummy Chicken Stuffed Braided Bread is ready to taste...

With the above I made 2 braided breads.. If it is not set to raise well after baking the gaps will be prominent so let is stay for 20 mins to raise well...

CHICKEN STUFFED BRAIDED BREAD..

CHICKEN STUFFED BRAIDED BREAD..

VERMICELLI [OR] SEMIYA VEG BIRYANI

INGREDIENTS:

Vermicelli [or] Semiya - 1 1/2 cups

Carrot - 1/4 cup

Beans - 1/4 cup

Green Peas - 1/4 cup

Onion - 1

Tomatoes - 2

Green chillies - 2

Ginger & garlic paste - 2 tbsp

Yogurt - 1 tbsp

Mint leaves - 5 tbsp

Cilantro - 5 tbsp

Chilly powder - 1 tbsp

Coriander powder - 1 tsp

Lemon Juice - 1 tbsp

Cinnamon stick - 1 inch

Cloves - 4

Cardamom - 1

bay leaves - 2

Oil - 3 tbsp

Ghee - 1 tbsp

Water - 3 cups

METHOD:

Chop all vegetables and keep aside.

Take a pan take 1 tbsp of ghee and fry the vermicelli till its golden brown. keep aside

In the same pan add the rest of ghee and oil.

Add cinnamon, cloves and cardamom. then

Add chopped onions saute till transparent.

Add ginger & garlic paste and green chillies. saute well till raw smell fades..

Now add the tomatoes and saute till mushy.

Add mint and half of cilantro leaves.

Add the coriander powder, garam masala powder and saute for 5 mins.

Add yogurt and mix well.

Add carrots, peas and beans. saute well.

Now add the water and let it boil. Then add the salt.

Add fried vermicelli and cook till the water is absorbed and the vermicelli is cooked.

Add the lemon juice and mix it again.

Garnish with other half of cilantro leaves.

Yummy Vermicelli [or] Semiya Biryani is ready to taste.

Serve with Raita or tomato ketchup.

VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

INGREDIENTS:

Rice flour - 1 cup

Urad dhal flour - 1 tbsp

Sesame seeds - 1/2 tsp

Jaggery - 1 cup

Grated coconut - 2 tbsp

Cardamom powder - 1/4 tsp

Oil - for deep frying

METHOD:

Dry roast the urad dhal and make a silken powder.

Dry roast the rice flour well.

Dissolve jaggery with 1/4 cup of water and strain the impurities ..

Allow it boil and No need to check for any consistency

Allow to cool and filter out the impurities

Mix Rice flour, urad dal flour, sesame seeds, cardamom powder and grated coconut.

Now add the jaggery syrup and knead to a dough by adding enough water if needed.

Make small balls but bigger than usual seedai

Leave it for 30 mins.

Heat the oil and deep fry until golden brown in medium flame.

Place it in tissue paper to absorb excess oil and allow it to cool.

Yummy tasty Vella seedai or Inippu seedai is ready to taste.

Store it in airtight container..

SEMIYA KESARI SOUTH INDIAN STYLE

SEMIYA KESARI SOUTH INDIAN STYLE

INGREDIENTS:

Vermicelli - 1 cup

Sugar - 1/2 cup

Water - 2 cups

Ghee - 5 tsp

Cardamom powder - 1/4 tsp

Cashews - 5 tbsp

Raisins - 5 tbsp

Yellow color - 1/4 tsp

Method:

Take a frying pan..

Add ghee.. when hot.. add cashews nuts and raisins.

Saute for 2 minutes then set aside.. In the same pan

Add 2 tsp of ghee and add vermicelli and roast it for 5 mins..

Add water and yellow food color..

Cook vermicelli ... when half cooked add sugar.

Cook for another 5 mins in medium flame.

When cooked add roasted cashewnuts and raisins and cardamom powder

Switch off add the remaining ghee.

Yummy South Indian Style Semiya Kesari is ready to taste..