Special Puri Paratha

Special Puri Paratha

Recipe

Ingredients:

• ½ kg white flour
• 1 cup brown flour / atta
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup luke warm milk
• Lukewarm water, as required
• 1 tbsp sugar
• 1 tbsp ghee / purified butter
• 4 tbsp oil

Method

• Add white flour, brown flour, baking powder, milk, sugar, ghee (purified butter) and knead a soft dough adding luke warm water as required.
• Keep this dough aside, covered with wet dishcloth or with a lid for 3-4 hours.
• Divide this flour into small portions.
• Take a portion and roll it into a thin roti / tortilla.

• Brush melted ghee on it.
• Make a slit as shown in the picture and start rolling it clockwise till it makes a cone.

• Set the cone on its narrow end and with your palm, flatten the broader end.

• Roll it into a slightly thick roti / tortilla.

• Cook it on non-stick tawa pan on medium-high heat while adding melted ghee.

• Serve with omelette or potato cutlets / aaloo bhujia or cooked spicy minced meat.

¬Enjoy! 

Cinnamon Rolls / Cinnamon Swirls

Cinnamon Swirls

Recipe:

Ingredients:

Dough:

• 1/4 ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 tsp salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling:

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tbsp ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

• 4 tbsp butter
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 3 tbsp hot water
• 2 tbsp hot milk

Method:

• Heat oven to 350 degrees F or 180 degrees C.
• In a small bowl, dissolve yeast in warm water and set aside.
• In a large bowl mix milk, sugar, melted butter, salt and egg.
• Add 2 cups of flour and mix until smooth.
• Add yeast mixture. Mix in remaining flour until dough is easy to handle. 
• Knead dough on lightly floured surface for 5 to 10 minutes.
• Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
• When doubled in size, punch down dough.
• Roll out on a floured surface into a 15 by 9-inch rectangle.
• Spread melted butter all over dough.
• Mix sugar & cinnamon and sprinkle over buttered dough.
• Sprinkle with walnuts, pecans, or raisins if desired.
• Beginning at the 15-inch side, role up dough and pinch edge together to seal.
• Cut into 12 to 15 slices.
• Coat the bottom of baking pan with butter and sprinkle with sugar.
• Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
• Bake for about 30 minutes or until nicely browned.
• Meanwhile, mix butter, powdered sugar, and vanilla.
• Add hot water 1 tbsp at a time until the glaze reaches desired consistency.
• Spread over slightly cooled rolls.

¬ Enjoy!

Recipe courtesy of Paula Deen

Chicken Cheese & Egg Crescent Roll-ups

Chicken Cheese & Egg Crescent Roll-ups

Recipe:

Ingredients: (for two roll-ups)

• 1 roll refrigerated crescent rolls
• 1 large egg, scrambled with salt & pepper
• 2 thin strips of chicken breast
• 1 slice cheese
• 1 tbsp oil
• ½ tsp Knorr Aromat Chicken seasoning
• ½ tsp black pepper
• 1 egg wash

Method:

• Season chicken with Knorr Aromat seasoning & black pepper.

• Shallow fry the chicken strips and set aside.

• Fry the scrambled egg and set aside.

• Unroll crescent roll dough and separate into triangles like you normally would.

• Place half a slice of cheese on the wide end, then a piece of scrambled egg, then a strip of fried chicken.

• Roll up, stretching the end tip as necessary to allow it to go on the bottom.

• Brush with egg wash.

• Place onto a baking tray and bake at 350*F for 12-15 minutes.

~ Enjoy!

Capsicum & Cheese Omelette

Capsicum & Cheese Omelette 

Recipe:

Ingredients:

• 2 eggs
• 1 heaped tbsp each of red, green and yellow chopped capsicums (you can add more vegetables of your choice)
• 2 tbsp milk
• Salt to taste
• ½ tsp or to taste black pepper
• ½ tsp or to taste red pepper
• 1tbsp oil
• 2tbsp full of grated cheddar
• Crushed dried parsley 

Method:

• Whisk eggs with powdered spices and milk.
• Heat oil in frying pan.
• Add peppers and stir-fry for 1 min and spread them uniformly over the pan.
• Pour in whisked eggs and spread uniformly over bell peppers.
• Fry on one side for 1-2 mins.
• Use a spatula and flip over the omelet and fry the other side for 1 min.
• Now cover half of omelette with grated cheddar and flip other half over it.
• Press the omelette with spatula.
• Flip over to other side and press it too with spatula.
• Now sprinkle some extra grated cheese & parsley on top.
• Serve with your breakfast. 

~ Bon Appétit!

#FlavourEssence

Breakfast Bread Baskets

Breakfast Bread Baskets

Recipe:

Ingredients:

• ½ chicken breats or any other equal nboneless piece, cut in small cubes
• ½ cup shopped green, red and yellow bell peppers (or any other vegetables of your liking)
• ½ cup grated cheddar
• 1 egg whisked with salt & black pepper to taste
• ½ tsp Knorr Aromat all purpose seasoning
• ½ tsp black pepper
• 2 bread rolls (round or square or of any type and any size of your liking)
• ¼ cup melted butter
• 1 tbsp finely chopped chives

Method:

• Pre-heat oven at 175’C.
• Marinate chicken for 10 mins in black pepper and Knorr Aromat all purpose seasoning and then fry it in few drops of oil.
• Cut thin layer of bread roll top and scoop out all bread inside carefully.
• In the emptied bread, first pour melted butter.
• Add grated cheese.

• Place fried chicken pieces.

• Cover the chicken with chopped veges.

• Add grated cheese.

• Pour half of whisked egg over the veges (keep other half for second bread).

• Top it with more cheese, fine chopped chives & freshly ground black pepper.
• Prepare other bread at the same time.

• Wrap all the sides of bread roll in foil except the top.

• Place bread rolls on baking tray and bake for 20 mins.

Bon Appétit! J

Bell Peppers Omelette

Bell Peppers Omelette

Recipe:

Ingredients:

• 2 eggs
• 1 heaped tbsp each of red, green and yellow chopped bell peppers
• 2 tbsp milk
• Salt to taste
• ½ tsp or to taste black pepper
• ½ tsp or to taste red pepper
• 1tbsp oil

Method:

• Whisk eggs with powdered spices and milk.
• Heat oil in frying pan.
• Add peppers and sauté for 1 min and spread them uniformly over the pan.
• Pour in whisked eggs and spread uniformly over bell peppers.
• Fry on one side for 1-2 mins.
• Flip over the omelette and fry the other side for 1 min.
• Serve with your breakfast.

~ Enjoy! J

Breakfast Platter - Fried Chicken Strips, Herbed Potatoes & Scrambled Eggs

Breakfast Platter - Fried Chicken Strips, Herbed Potatoes & Scrambled Eggs

Recipe:

Fried Chicken Strips:

Ingredients:

• 1 chicken breast
• 2 cloves garlic crushed
• 1 slice ginger crushed
• 1 teaspoon Knorr Aromat Seasoning or alternatively salt and crushed white pepper
• 1 table spoon vegetable oil

Method:

• Marinate chicken strips in garlic, ginger and seasoning for 15 mins.
• Heat oil in non-stick frying pan.
• Fry the chicken on first medium then low flame till cooked and deliciously brown.  

Herbed Potatoes: 

Ingredients:

• 2 medium potatoes 
• 1 small lemon (zest only)
• Small bunch (10g) fresh mixed herbs (parsley, chives and thyme) OR 1 spoon mixed dried herbs
• 2 tablespoons olive or vegetable oil

Method:

• Preheat the oven to 200°C/180°C fan or gas mark 6.
• Wash the potatoes and pat dry. Cut each potato into small wedges / chunks.
• Grate the zest from the lemon and wash and finely chop the fresh herbs (if using).
• Mix the oil, lemon zest and chopped herbs or dried herbs in the bowl.
• Add the potato wedges and mix until evenly coated.
• Arrange the wedges on the baking tray.
• Bake in the middle of the oven for 30 minutes, turning the wedges halfway through cooking to avoid burning.

Scrambled Eggs: 

Ingredients:

• 2 or more large eggs
• 1 teaspoon unsalted butter
• 1 teaspoon heavy cream or whole milk per egg, optional
• 1/4 teaspoon salt
• Pepper
• Chopped fresh herbs, optional

Method:

• Place the pan over low heat on stove. Add a teaspoon of butter and let it begin to melt while you whisk the eggs.
• Crack all the eggs into a bowl. Whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy.
• Whisk the salt and a few grinds of pepper into the eggs. Also add a tablespoon of cream or milk. Whisk to combine.
• Pour the eggs into the pan. The eggs will spread out in a thin layer — that's fine.
• Cook the eggs for 10 to 15 minutes. Stir the eggs occasionally with a spatula. At first the eggs will be very liquidy; then you'll notice large, opaque curds starting to form. Eventually, the eggs will no longer run in to fill the gaps when you stir. Frequent stirring will give you smaller curds; stirring less frequently will give you larger, irregular curds. Continue cooking until the eggs are as soft or as firm as you like them.
• Remove the eggs from heat slightly before they're done: The eggs will continue cooking for a minute or two off the heat, so remove them when they're almost — but not quite — as cooked as you like them. If you want to add herbs, stir them in now, or sprinkle over the top.
• Slide the eggs onto a plate and enjoy! These eggs are best eaten as soon as they're off the stove.
  

Breakfast Platter - Potato Cutlets, Scrambled Eggs & Sausages

Breakfast Platter - Potato Cutlets, Scrambled Eggs & Sausages

Recipe:

Potato Cutlets

Ingredients:

• Potatoes 4 large, boiled
• Red chilli powder 1tspf
• Turmeric powder 1/2 tspf
• Salt to taste
• Black pepper powder 1/2 tsp
• Red chilli flakes 1tsp
• Chinese salt (optional) 1/2 tsp
• Egg beaten with one/ two pinches of black pepper and salt
• Oil for frying

Method:

• Peel the boiled potatoes and mash well.
• Add spices, chopped green coriander and green chillies.
• For chicken filling, shred the boiled chicken and add salt and black pepper in it.
• Take a ball of mashed potatoes and flattenit into cutlet's shape.
• Dip it in the beaten egg's mixture.
• Oil for frying
• Fry on medium flame in a frying pan. 

* In case you want bread-crumbed potato cutlets, then roll each cutlets after dipping in egg over bread crumbs and then fry.

Scrambled Eggs

Ingredients:

• 2 or more large eggs
• 1 teaspoon unsalted butter
• 1 teaspoon heavy cream or whole milk per egg, optional
• 1/4 teaspoon salt
• Pepper
• Chopped fresh herbs, optional

Method:

• Place the pan over low heat on stove. Add a teaspoon of butter and let it begin to melt while you whisk the eggs.
• Crack all the eggs into a bowl. Whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy.
• Whisk the salt and a few grinds of pepper into the eggs. Also add a tablespoon of cream or milk. Whisk to combine.
• Pour the eggs into the pan. The eggs will spread out in a thin layer — that's fine.
• Cook the eggs for 10 to 15 minutes. Stir the eggs occasionally with a spatula. At first the eggs will be very liquidy; then you'll notice large, opaque curds starting to form. Eventually, the eggs will no longer run in to fill the gaps when you stir. Frequent stirring will give you smaller curds; stirring less frequently will give you larger, irregular curds. Continue cooking until the eggs are as soft or as firm as you like them.
• Remove the eggs from heat slightly before they're done: The eggs will continue cooking for a minute or two off the heat, so remove them when they're almost — but not quite — as cooked as you like them. If you want to add herbs, stir them in now, or sprinkle over the top.
• Slide the eggs onto a plate and enjoy! These eggs are best eaten as soon as they're off the stove.

Sausages

Ingredients:

• K&N's or any brand of frozen sausages
• Oil

Method:

• Fry the sausages as per instructions on the pack. 

~ Enjoy your Breakfast! :)