Wednesday, January 23, 2013

Chicken bread roll

These rolls are sure to fill your tummy and delight your hearts. It takes a little bit time but it is  not hard to make. Got the tips of bread making from Julie's dinner rolls recipe. Everything turned out well and we had a yummy teatime. You can make the filling of your choice or just a sausage would do. Try and love it. 

Ingredients for bread
  • All purpose flour - 2 and 1/2 cups
  • Butter - 1 tsp
  • Olive/Refined oil - 1 tbsp
  • Salt - 1 tsp
  • Yeast - 1 tbsp
  • Milk - 1 cup
  • Egg yolk - 1
  • Sugar - 2 tsp
  • Egg white - 1

Ingredients for filling
  • Boneless chicken - 250 gm
  • Onion - 2 big chopped
  • Tomato - 1 chopped
  • Capsicum - 1 chopped
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1 tsp
  • Coriander powder - 2 tsp
  • Ginger-garlic paste - 1 tsp
  • Water/Chicken stock - 1/2 cup
  • Oil for sauteeing
Filling method
  • Cook the chicken with little salt and mince it. 
  • Chop onions
  • Heat oil in a vessel
  • Add ginger garlic paste and chopped onions. Saute until onion is transparent. 
  • Add turmeric powder, chilli powder and coriander powder. Saute
  • Add salt as required. Remember you've added salt while cooking chicken. So add accordingly. 
  • Add minced chicken, tomato and capsicum. Saute for 2 minutes.
  • Add 1/2 cup chicken stock/water, cover and cook for 2 minutes
  • Open the lid and saute until the mix is dry. Cool and use as filling.
Bread method
  • Warm the milk and add this to yeast along with sugar. Allow to ferment for 10-15 minutes. (Don't overheat the milk as it will kill yeast)
  • Mix together maida and salt
  • Take 2 cups of maida-salt mix in a bowl 
  • Incorporate butter and oil into maida to get bread crumb texture.
  • Add one egg yolk.
  • Add fermented yeast and mix well to get a sticky dough.
  • Add the remaining 1/2 cup of maida as required to get a not too sticky or not too stiff dough. (I had 1/4 cup of maida remaining)
  • Brush 1 tsp of oil over the dough and keep it covered for increasing for 3 hours. 
  • After 3 hours punch down the dough
  • Sprinkle little flour on a surface and roll out the dough and make it into desired shape as per your creativity. I made it triangular.
  • Roll out the dough. Cut triangle shape and put the filling on the base of the triangle
  • Roll from the base with filling to the vertex of the triangular shaped dough. 
  • Preheat oven at 200 degrees centigrade. 
  • Keep the rolled dough with filling on a baking tray with parchment paper (butter paper) allow it to rest for 20 minutes.
  • Brush with egg white (to get good shiny brown colour)
  • Bake in preheated oven for 20 minutes at 200 degree centigrade. 
  • Brush with  butter as soon as you remove from oven. 

Friday, January 18, 2013

Tomato Capsicum Chutney

I'm still brooding. I was supposed to post this long back. It is a tangy yummy chutney which you can make on a lazy day. Try this and enjoy your mornings with fluffy idlis.

  • Garlic - 2 small pods
  • Tomato - 1
  • Capsicum - 1 
  • Chilli powder - 1 tsp
  • Chilli flakes - 1/2 tsp
  • Coriander leaves - 3-4 twigs
  • Oil for sauteeing
  • Salt to taste
  • Heat oil
  • Chop garlic and add to the hot oil. Saute until it becomes light brown.
  • Add the chopped tomato and capsicum. Saute until it becomes soft. 
  • Add the chilli powder and chilli flakes. Saute for a minute. 
  • Add little water. Cover and cook for 2 minutes. 
  • Switch off the flame and allow the mixture to cool. 
  • Wash and chop coriander leaves and add to the above mix.
  • Once cooled transfer it to a blender and blend well. 
  • Have with yummy idli or dosas.