Mixed Biryani / Mixed Non Veg Biryani / Biryani with Chicken Prawn and Fish

Many restaurants serve mixed fried rice also known as combination fried rice with chicken, mutton, prawn and fish etc. I wanted to try the same with biryani and it happened yesterday. This mixed biryani came out very tasty. I made mixed biryani with chicken, prawn and fish. See my tips below on how to cut n prepare meat and seafood for this biryani.

Mixed Non Veg Biryani

Ingredients
Chicken( boneless breast) - 200 gms
Prawns - 12 nos or 200 gms
Fish fillet without bone - 1 no or 150 gms
Basmati Rice - 2 and 1/2 cups ( around 485 gms)
Red onion - 3 nos
Tomatoes - 1 and 1/2 no
Ginger and Garlic paste - 2 tbsp
Green Chilli slit - 2 nos
Red Chilli powder - 1 and 1/4 tsp
Garam masala powder - 1 tsp( optional)
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Mint leaves chopped - 1 cup
Coriander leaves chopped -1/4 cup
Salt to taste
Oil - 3 tbsp

Whole garam masalas
Cinnamon - 1 stick
Cardamom - 4 nos
Cloves - 6 nos
Bay leaf - 2 nos
Mace - little( optional)
Star anise - 1 no( optional)

Biryani with chicken prawn and fish

Preparations
1. Wash and soak basmati rice in 4 cups water.
2. Cut boneless chicken breast into strips.
3. Remove the prawn shell, tail and devein them.
4. Cut fish into thick chunks or slices.
5. Marinate chicken strips, prawns and fish pieces with 1 tbsp ginger&garlic paste and few pinch of turmeric powder.

Method
1.Heat oil in a pan, when oil is hot add the whole garam masalas. Saute for a minute and add the chopped onions to the pan.
2. When onions are soft, add slit green chilli, ginger&garlic paste to the pan and saute for a minute.
3. Add the chopped mint leaves to the pan and saute until mint leaves are shrunk. Now add the chopped tomatoes to pan and cook until tomatoes are soft and mushy.
4. Add the marinated chicken and prawn to the pan( fish can be added later) and saute until chicken turns pale in colour.
5. Now add the red chilli powder, coriander powder, garam masala powder, turmeric powder and salt to the pan and saute for few seconds.
6. Next add the water in which rice is soaked into the pan and bring everything to boil, once gravy starts boiling cover pan with lid and simmer on medium heat for 10 to 15 mins until chicken is cooked.
7. Once chicken and prawn are cooked add the fish slices gently to the pan and cook for 2 mins.
8. Now gently add basmati rice to the pan, mix the rice gently without breaking the fish.
9. Again cover pan with tight lid and simmer for another 10 mins until rice is cooked soft and fluffy.
10. Garnish Mixed Biryani with chopped coriander and serve with boiled egg and Red onion Raita.

Mixed Biryani

Tips
1. I had used India gate classic basmati rice, the water propotion for 1 cup rice is 1.5 cups water.
2. As we are cooking a combination of meat its wise to use boneless chicken meat cut into strips for quick and even cooking.
3. Fish cooks faster than prawn and chicken. So fish cubes can be added before adding the rice.

Oats Upma - Healthy Breakfast Recipe

Oats Upma

Ingredients
Quick oats - 1 cup
Rava / Sooji - 1/2 cup
Onion chopped - 1/2 no
Mixed vegetables - 1 cup
Green chilli slit - 2 nos
Curry leaves few
Turmeric powder - 1/4 tsp
Salt to taste
Water - 1 cup
Oil - 4 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp

Upma Recipes

Method
1. Roast rava and oats until aroma rises and set aside.( or use roasted rava instead of normal rava).
2. Heat oil in a pan, add mustard seeds, chana dal and urad dal, sauté until mustard crackles and dals turn brown.
3. Add curry leaves, chopped onion, green chilli and mixed vegetable, sauté until vegetables are tender.
4. Add turmeric powder and water to the pan, bring water to boil and season with salt.
5. Add the roasted rava and oats to boiling water, stir well so no lumps are formed, reduce to medium heat, cook until water is absorbed by the rava and oats and Upma is dry.
Serve hot with chutney and sambar.

Vegetable Kothu Noodles / Spicy Indian Noodles

Kothu Noodles

This idea pop up when I had some leftover noodles and was not in mood to make usual recipe. I make Kothu Idliyappam---> Click for recipe so gave same try with the noodles and tasted so good. If you have some leftover veg curry or chalna trying including in this recipe, you can also include scrambled eggs for egg kothu noodles or cooked shredded chicken for chicken kothu noodles. You can also try this recipe with Idiyappam or Rice Sevai

Noodles - 200gm pack
Mixed vegetables - 1 cup
Onion chopped - 1/2 no
Tomato chopped - 1/2 no
Curry leaves - few
Ginger & Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Curry or Garam Masala powder - 1 tsp
Salt to taste
Mint leaves chopped - few tbsp
Coriander leaved chopped - few tbsp
Cloves - 2
Cardamom - 1
Cinnamon stick - 1" piece
Oil - 2 tbsp
Water few tbsp

Vegetable Kothu noodles

Method
1. Boil noodles until tender (al dent), drain from water, rinse in cold water, apply 1 tsp oil and set aside.
2. Heat oil in a pan, add the whole spices and saute for few seconds, add chopped onion and curry leaves, saute until onions are soft.
3. Add ginger & garlic paste to the pan and saute until raw smell leaves.
4. Add the mixed vegetables to the pan and saute for a minute.
5. Now add the chopped tomatoes to the pan and cook until soft.
6. Next add mint leaves, red chilli powder, turmeric powder, garam masala powder and required salt, stir well for a minute on medium heat.
7. Sprinkle few tbsp water to the pan and cook until light gravy is formed.
8. Add noodles to the pan, increase heat to high and stir well so the noodles are coated with masala, break the noodles to tiny pieces with ladel and stir fry until dry.
9. Finally garnish noodles with chopped coriander leaves and serve hot with raita.

Spicy Indian Noodles

Manchow Fried Rice Recipe / Wangs Kitchen Restaurant Style Manchow Rice

Manchow Fried Rice Recipe

Ingredients
Basmati rice ( cooked al dent) - 2 cups
Capsicum thinly sliced - 1/2 no
Carrot julienned - 1 no
Cabbage thinly sliced - 1 cup
Spring onion greens chopped - few tbsp
Coriander leaves finely chopped - few tbsp
Ginger soy sauce - 1 and 1/2 tbsp
Ajinomoto - 1/4 tsp
White pepper & Salt to taste
Oil - 4 tbsp

Vegetarian Manchow Rice Recipe

Method
1. Heat oil in a wok, add capsicum, carrot and cabbage quickly stir fry for a minute on high heat.
2. Add rice to the wok and stir well.
3. Season the rice and veggies with ginger soy sauce, ajinomoto, white pepper and salt.
4. Stir well everything and garnish with coriander and spring onion greens. Serve hot with gravy sides.

Wangs Kitchen Restaurant Style Manchow Rice 

Chef's tips
1. If you do not have ginger soy sauce, grind 1" piece ginger with vinegar and extract it's juice, combine ginger juice extract with soy sauce.
2. For Chicken Manchow Fried Rice, dust 250 gms boneless chicken pieces in cornflour and deep fry
until cooked. Use the fried chicken pieces in the recipe.
3. For egg Manchow fried rice, beat 4 eggs with salt and pepper, make scramble out of beaten eggs
and use in the above recipe.

Pasta Vegetable Stew

Pasta Vegetable Stew

This is a very mild and tasty side goes very well with buttered toast.

Ingredients
Macaroni ( or any short variety pasta uncooked) - 1 cup
Onion ( diced and separated to layers) - 1 no
Capsicum diced - 1 no
Carrot thinly sliced - 1 no
Fresh or frozen peas - 1/4 cup
Green chilli - 1 to 2 nos ( broken into half)
Cumin seeds - 1 tsp
Bay leaf - 1 no
Milk - 1/2 cup
Coconut milk - 1/2 cup
White pepper and salt to taste
Butter - 1 tbsp

Macaroni Stew

Method
1. Cook the pasta until 3/4th done in boiling water, drain cooked pasta, rinse in cold water couple of times, mix pasta with 1/2 tsp oil and set aside.
2. Heat butter in a pan, when butter starts to melt add cumin seeds and bay leaf. When cumin seeds splutter add diced onions, broken green chilli, carrot, peas and capsicum to the pan, toss the pan and cook veggies for a minute( veggies need not be fully cooked they should retain crunchiness).
3. Add milk to the pan, bring to boil. When milk and veggies starts boiling add 3/4th cooked pasta to pan and stir well. Season pasta with white pepper and salt and cook pasta in milk for 2 minutes.
4. Reduce pan heat, add coconut milk to the pasta in pan and simmer for minute.
Serve hot with buttered toast.

Chefs tips
1. For non vegetarian version you can use cooked and shredded chicken in the recipe and can increase heat with few more green chillies.
2. You also finally add boiled and sliced eggs to the pasta stew.

Spicy Chicken Wrap

Spicy Chicken Wrap

Ingredients
Grilled chicken tenders - 250 gms( click here for recipe)
Tortillas - 2 nos( click here for the recipe)
Iceberg lettuce shredded - as required
Spicy ranch - as required

Chicken Wrap

Method
1. Cook the tortillas on a hot griddle until done.
2. Place tortilla on kitchen counter, assembled some shredded lettuce on the tortillas place chicken tenders depending on the size of tortillas, squeeze some ranch on it, roll the tortillas and serve warm.

Keema Pasta Biryani / Mutton Kheema Macaroni Biryani

Kheema Pasta Biryani

Ingredients
Minced Mutton Keema - 250 gms
Macaroni / Pasta - 250 gms
Onion minced - 1 no
Tomato chopped - 1 no
Ginger & garlic paste - 2 tbsp
Red chilli powder - 2 tsp
Coriander powder - 2 tbsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Curd - 2 tbsp
Chopped mint leaves - handful
Chopped coriander leaves - handful
Cinnamon stick - 2" piece
Cardamom - 4 nos
Cloves - 4 nos
Oil - 2 tbsp
Salt to taste
Water - 1/2 cup

Mutton Kheema Pasta

Method
1. Cook pasta al dent as per box instructions in salted water. Drain pasta, mix 1 tsp oil and set aside.
2. In a deep pan heat oil, add whole garam masalas and onions, saute till onions turn brown.
3. Add ginger & garlic paste to the onions and saute till raw smell leaves.
4. Add keema to the pan and stir fry for 3 mins.
5. Next add chopped mint and coriander leaves, tomatoes, red chilli powder, coriander powder, garam masala powder, turmeric powder and curd to the pan, stir fry everything on medium heat for 5 mins.
6. Now add water to the pan, stir well and cook keema covered on medium heat for 8 to 10 mins.
7. Once keema is cooked, add salt to keema, stir well and cook uncovered until the gravy slightly thickens.
8. Finaly toss pasta to the keema gravy, mix well until keema and pasta are dry.
Serve hot Keema Macaroni Biryani with raita

Chicken Sausage Indian Recipes - Masala Rice

Chicken Sausage Masala Rice

Ingredients
Basmati Rice - 1 cup
Chicken Sausage - 3 nos
Chicken Stock or Water - 1 and 1/2 cups
Ginger and Garlic paste - 1 tsp
Red chilli powder - 3/4 to 1 tsp
Tumeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp (optional)
Salt to taste
Cloves - 2 nos
Cardamom - 1 no
Cinnamon - 1" piece
Oil - 1 tbsp
Mint and Coriander leaves chopped - few tbsp (optional)

Chicken Sausage Recipes

Method
1. Chop chicken sausages to thick slices.
2. Heat oil in a pan when hot add cloves, cardamom and cinnamon, saute for few seconds.
3. Add chopped chicken sausages to pan and stir fry for a minute.
4. Now add red chilli powder, tumeric powder, garam masala powder, ginger and garlic paste to pan and stir fry until raw smell leaves.
5. Add the chicken stock to the pan and bring it to boil.
6. When the stock starts boiling add rice, chopped herbs and required salt to the boiling stock.
7. Cover the pan with lid and cook on low heat until rice is tender and done.
Serve hot with Raita.

Chicken Sausage Indian

Indian Style Pizza / Desi Pizza / Chatpata Pizza recipe

Learn how to make easy Indian style pizza with ready made pizza base.

Indian Style Pizza Recipe

Serves: 2 personal pizza

Prep time: 10 mins

Cooking time: 8 to 10 mins

Ingredients

Ready-made Pizza base- 2 nos

Mint chutney- 1/2 cup( for mint chutney recipe click here)

Mushroom sliced- 50 gms( 1/2 cup)

Capsicum sliced- 1/2 no

Tomato sliced- 1 no

Dried oregano- 1 tsp

Garlic powder- 1 tsp

Grated Mozzarella cheese/ Pizza cheese- 1 and 1/2 cup

Butter- 2 tbsp

Olive oil- 2 tsp

Desi Pizza

Method

Pre heat oven at 200°C, spread both sides of pizza base with 1 tbsp butter and grill pizza base in oven for 2 mins. Allow to cool the grilled pizza base, once reached room temperature, spread 2 tbsp mint chutney on top of pizza base, arrange required mushrooms, capsicum slices and tomato slices on top of mint chutney. Sprinkle 1/2 tsp oregano and garlic powder on top of veggies and top it with 3/4 cup grated mozzarella cheese. Drizzle 1 tsp olive oil on top of cheese. Place the prepared pizza in the center rack of the oven and bake at 200°C for 6 to 8 mins or until pizza base is slightly browned and cheese melted on top. Serve hot.

Chatpata Pizza

Mushroom Maggi Noodles

Mushroom Maggi Noodles Recipe

Another exciting maggi noodles recipe with sauteed mushroom and bell pepper.

Ingredients

Button White Mushroom- 200 gms

Maggi Masala Noodles- 3 packet

Onion small minced- 1 no

Capsicum/ Bell pepper small( chopped)- 1 no

Ginger( minced)- 1 tsp

White pepper powder and Salt- if required

Oil- 1 tsp

Maggi Noodles Recipe

Method

Clean and slice the button mushrooms.

Heat oil in a sauce pan when oil is hot add minced onion, ginger and chopped capsicum, saute for few seconds. Next add the sliced mushrooms and saute for few more secs. Add water to the sauce pan as per maggi masala noodles packet instructions  Bring the water to boil, add the maggi masala noodles tastemaker and mix well. Now  break each maggi noodles cake into four and add it to the boiling masala water( if required season with salt and white pepper). Stir well the noodles, reduce the heat, cover the pan and cook noodles for 2 minutes or until semi dry. Serve hot.

Chicken Maggi Noodles Recipe- Recipes with Maggi Noodles.

Maggi masala noodles recipe which can be prepared in 5 mins with leftover cooked chicken. I always add my very own touch to maggi noodles to cater my taste buds and this recipe is one of kind. 

Chicken Maggi Noodles Recipe

Ingredients

Maggi masala noodles- 2 packs

Boneless chicken 65( shredded)- 10 piece.

Curry powder/ Garam masala powder- 1/4 tsp

Curry leaves- few

Oil- 1/4 tsp

Maggi Noodles with Chicken 

Method

Place pan on low heat and add oil. Add curry leaves, curry powder and shredded chicken 65. Lightly saute everything and turn off the heat.

Cook maggi masala noodles as per instructions, until noodles are tender and water is absorbed. Add the sauteed chicken to the prepared noodles stir well and serve hot.   

Tips

This recipe can also be prepared with maggi chicken flavored noodles. 

You can use leftover fried chicken, tandoori chicken or chicken pieces from curry, gravy etc.

In addition to chicken you can also add scrambles eggs and par boiled veggies.

Maggi Chicken Noodles

Paneer Pasta Recipe.

I'm very fond of eating pasta and I try lots of Indian Pasta versions to suit my family's taste buds. This Spicy Paneer Pasta is my family's favorite, pasta with spicy paneer sauce blends well and makes a delicious pasta meal. I had used minimal ingredients to prepare this Indian style pasta in few mins with delicious taste.

Paneer Pasta Recipe

Ingredients

Pasta- 340gms(1 box) ( I used rainbow rotini pasta)

Paneer- 250gms( Indian cottage cheese)

Onion large sliced- 1no

Tomato medium chopped- 3nos

Garlic cloves sliced- 4nos

Ginger and Garlic paste- 1tbsp

Red chilli powder- 1tsp + 1tsp

Everest Tandoori powder or Garam masala powder- 1tbsp

Coriander powder- 1tbsp

Salt to taste

Oil- 4 tbsp

Chopped coriander leaves and finely chopped tomato to garnish.

Spicy Paneer Pasta

Method

Cut the paneer into bite size pieces. In a small bowl mix ginger and garlic paste, tandoori masala powder, 1 tsp red chilli powder and 1/2 tsp salt. Marinate the paneer cubes in the prepared masala for 5 mins. By the time cook the pasta till al dente( firm) with little salt as per box instructions. 

Heat 2 tbsp oil in a pan when hot fry the marinated paneer pieces until slightly browned. Drain the roasted paneer pieces and set aside. In the same pan add 2 tbsp more oil, add the sliced onion and garlic fry on medium heat until onion turn brown. Now add the chopped tomatoes, 1 tsp red chilli powder, coriander powder and saute till tomatoes are cooked and tender. Add the fried paneer cubes to the tomatoes and add 1 tsp salt and few tbsp water. Cook for few mins until slight gravy is formed. Add the cooked pasta to paneer gravy and toss well without breaking paneer cubes. Finally add chopped coriander and chopped tomatoes. Toss well pasta again and serve hot.

Indian Pasta recipe with Paneer

Indian style Chicken Pasta Recipe

Indian Style Chicken Pasta

Ingredients

Boneless chicken cut into tiny bits- 200 gms

Macaroni( pasta shells)- 2 cup

Onion medium chopped- 2 nos

Tomato medium chopped- 1 nos

Turmeric powder- 1/4 tsp

Salt to taste

Curry leaves- few

Oil- 3 tbsp

For curry Masala

Coriander seeds- 3 tbsp

Black Pepper corns- 1 tsp

Green chilli chopped- 3 nos

Garlic cloves- 6 nos

Oil- 1 tbsp

Indian Chicken Macaroni

Method

Heat 1 tbsp oil in a pan when hot fry coriander seeds, pepper corns, green chilli and garlic clove on medium heat until the aroma rises. Grind the above fried masala ingredients to a smooth and fine paste by adding water.( Note if the coriander seeds are not fried well you wont be able to grind it into smooth paste.) Next heat oil in a pan when hot add the chopped onions and fry till brown. Add the chicken and fry for few mins. Add the tomatoes and fry until tomatoes are mashed. Now add the ground masala paste, curry leaves, turmeric powder, required salt and 1/4 cup water. Stir well and cook covered on medium heat until chicken is tender and gravy is semi thick. Remove gravy from heat. In another pot bring enough water to boil the pasta, add 1 tsp salt to water. When water boils add the pasta and cook for 7 mins or until pasta is tender. Drain the cooked pasta and add it to the chicken curry. Mix well until pasta is well coated with chicken curry and garnish with coriander leaves. Serve hot.

Chicken Pasta

Parmesan Crusted Tofu Recipe

Parmesan Crusted Tofu Fingers

Ingredients

Tofu/ Bean Curd/ Soya Paneer( cut lengthwise like fingers)- 200 gms

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Salt to taste

Kraft Parmesan cheese- 1 cup

Olive oil- 4 tbsp

Parmesan Tofu

Method

In a plate mix ginger and garlic paste, red chilli powder, 1 tbsp olive oil and salt. Marinate tofu fingers with this paste for 15 mins. Spread Parmesan cheese on  plate. Coat each tofu fingers generally with Parmesan cheese. Place the prepared tofu fingers on hot griddle or pan and smear 1 tbsp oil around tofu fingers. Fry until tofu fingers are browned on both sides and crisp. Serve hot as appetizer.

Parmesan Crusted Tofu

Bread Manchurian Recipe

Bread Manchurian Recipe

Ingredients to fry Bread.

Bread slices- 6 nos

Cornflour- 2 tbsp

All purpose flour/ Maida- 1/2 tbsp.

Pepper and Salt to taste

Oil required

Ingredients for Manchurian Sauce

Onion large diced- 1 no

Capsicum/ Bell Pepper small diced- 1 no

Garlic cloves minced- 4 nos

Ginger minced- 1/2" piece

Green chillis chopped- 3

Soy sauce- 1 tbsp

Chilli vinegar- 1/2 tsp

Red chilli powder- 1/2 tsp

Ajinomoto- less than 1/4 tsp

Red food color- few pinches

Sugar- 1/4 tsp

Salt to taste

Oil- 2 tbsp

Bread Manchurian Indian Chinese

Method

In a deep bowl make a very thin batter out of cornflour, maida, pepper, salt and water.

Heat a tawa or a pan, dip the bread slices in the prepared batter until the batter is lightly coated on the bread slices and place the bread slices on hot tawa.

Smear 1 tsp oil around the bread slices and fry them until the both sides of bread are golden in color.

Remove the bread slices on to a plate and chop them into bite size squares.

Next heat 2 tbsp oil in a sauce pan, when hot add the diced onion, diced capsicum, chopped green chilli, minced garlic and minced Ginger.

Sauté the onion for few secs, reduce the heat to medium and add the red chilli powder, soy sauce, vinegar, ajinomoto, red food color, sugar and require salt.

Add one tbsp of water to make a thin sauce and increase the heat.

When sauce starts to boil add the fried and chopped bread squares to the sauce.

Stir well so that the bread pieces are well coated with sauce and fry until the Bread Manchurian is dry.

Note- For extra crispier bread manchurian make a thick batter by increasing the amount of flour, dip the bread slices in the batter until the bread slices are well coated and deep fry in hot oil .

Indian Masala Pasta( Spicy)

Masala Pasta

Ingredients

Pasta/ Macaroni- 200 gms( Any variety can be used, I used fusilli and elbow)

Onion large( thinly sliced)- 1 no

Capsicum/ Bell pepper large( thinly sliced)- 1 no

Tomato medium( thinly sliced)- 2 nos

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Garam masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 2 tbsp

Water required

Spicy Indian Pasta/ Macaroni

Method

Cook pasta until tender as per the instruction on the box carton.

Heat oil in a sauce pan, when oil is hot add the sliced onion and sauté till the onions turn brown. Add the ginger- garlic paste and saute until the raw smell of the paste leaves. 

Now add the capsicum slices and sauté for a minute.  

Add the sliced tomatoes, stir fry and cook until the tomatoes are mashed. 

Add the red chilli powder, Garam masala powder, turmeric powder and required salt. 

Fry for few seconds and sprinkle couple of tbsp of water to get a light sauce. 

Now add the cooked pasta and toss well so that the masala is well blended with pasta. 

Serve hot pasta as it is or with raita of your choice.

Masala Buns/ Vegetable Stuffed Buns.

Masala Buns

Ingredients for Bun

Flour- 5 3/4 cups( 700 gms)

Salt- 1 tsp

Butter- 30 gms

Sugar- 2 tsp

Warm Water- 1 cup

Warm Milk- 3/4 cup

Dried active yeast- 2 tsp

Egg white( beaten)- 1 no( for egg wash)

Ingredients for Vegetable Stuffing

Potato large( chopped)- 1 no

Carrot medium( chopped)- 1 no

Beans or Capsicum( chopped)- 1/2 cup

Peas- 1/2 cup

Red chilli powder- 1 tsp

Garam masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Cumin seeds- 1 tsp

Salt to taste

Oil- 1 tbsp

Vegetable Stuffed Buns

How to make Vegetable Stuffing

Heat 1 tbsp oil in pan, when hot add the cumin seeds and allow to crackle.

Add potatoes, carrots, beans and peas to the pan, fry the vegetables for 5 mins.

Add red chilli powder, garam masala powder, turmeric powder and salt to the vegetables and saute for few more mins.

Add very little water to the frying vegetables and cook until potatoes are done and vegetables stuffing is dry.

Set the vegetable stuffing aside and allow to cool.

How to make Buns

Dissolve sugar in warm water and sprinkle yeast on top, leave this mixture until frothy.

Sieve flour and salt together in a large bowl, rub butter into flour and mix in yeast liquid and warm milk. Work to firm and smooth dough, until sides of bowl are clean.

Turn the dough on to a floured table and knead thoroughly for about 10 mins.

Place the dough in greased bowl, cover with wet cloth and allow the dough to rise until double in size.

Once the dough is raised, divide the dough into equal sized balls.

Press each dough between your palms into small discs, keep the filling in the center of dough and roll into balls( make sure the stuffing is secure inside dough ball).

On a greased baking tray place all of the stuffed dough balls and allow the balls to rest in tray for another 30 mins( once again the dough balls will double in size). 

Brush the top of the stuffed doughs with egg wash.

Meanwhile pre-heat oven at 400f, place the tray with stuffed dough in the center rack of the oven and bake until Buns are golden brown.

Place the Masala Buns on wired rack and allow to reach room temperature.

Serve the Masala Buns as snack or for breakfast.

Kothu Chapathi( Minced Chapathi with spicy vegetables)

Ingredients

Chapati cooked- 8( Tear into pieces or chop into julienne with knife)

Carrot- 1( julienned)

Green beans( chopped)- 1cup

Cabbage( shredded)- 1cup

Garlic clove( crushed)- 2

Onion small( minced)- 1

Green chilli( slit)- 1

Tomato small( chopped)- 1

Ginger and Garlic paste- 1tsp

Curry leaves- few

Red chilli powder- 1 1/2tsp( +/-)

Coriander powder- 2tsp

Cumin powder/ Jeera powder- 1tsp

Garam masala- 2tsp

Salt to taste

Oil- 2tbsp

For tempering

Cinnamon- 2"

Cloves- 2

Green cardamom- 2

Bay leaf- 1

Method 

Heat oil in a pan, when oil is hot add the tempering ingredients and fry until the aroma of whole spices rise. Now add the chopped onions, slit green chilli and ginger garlic paste and fry until the onions turns brown. Add the carrot, green beans, cabbage and garlic, sauté until the vegetables are cooked. Add the tomatoes and cook until tomatoes are mashed. Next add the red chilli powder, cumin powder, coriander powder, Garam masala and required salt. Add little water and bring the vegetable mixture to boil, check the seasoning, add the curry leaves and chopped chapati. Mix well until the gravy is absorbed by the chapati and sauté until chapati is dry. Serve hot kothu chapati with raita or gravy of your choice.

( If preferred beaten egg, cooked and shredded chicken can be added to the above recipe for Egg Kothu Chapati and Chicken Kothu Chapati).

Tofu and Crispy Fish Sandwich.

This is a great protein rich, no carb sandwich. Ideal for dieters and people avoiding carb. There is no compromise in taste, its very delicious and filling. I prepared these sandwiches for our guests and it was big hit, everyone complemented me for inventing such delicious and healthy recipe.

Ingredients for Sandwich

Crispy fish slices-2

Pan seared tofu slices-4

Lettuce leaves-2

Ketchup/Hot sauce/Buffalo sauce- couple of tbsp

Ranch- couple of tbsp

Ingredients for Crispy fish

Fish slices( boneless and skin less)

Lemon juice-1tsp

Paprika/ Red chilli powder-1tsp

Salt to taste

Bread crumbs/ Corn meal-2 cups

EVOO oil/ Canola oil-2tbsp

Ingredients for Pan seared tofu

Firm tofu-1 pack( cut into 4 thick slices)

Garlic powder-1tsp

Pepper and Salt- to taste

EVOO oil/ Canola oil-2tbsp

Method for Crispy Fish

In a small bowl add red chilli powder, salt and lemon juice and mix well. Rub this paste on fish slices on both sides. Spread corn meal on a plate, coat well the fish slices with corn meal. Heat evoo oil in a pan, when oil is hot add the fish slices and cook on both sides until golden brown and crispy.

Method for Pan Seared Tofu

In a small bowl add garlic powder, evoo oil, pepper and salt and mix well. Rub this paste on the tofu slices. Heat a non stick pan or griddle, when pan is hot add the tofu slices and fry on both sides until golden brown.

Method to place Sandwich

Place one pan seared tofu slice on a plate, place a lettuce leaf and top it with ranch sauce. Next place one crispy fish slice on the lettuce leaf and top it with ketchup( I used buffalo sauce). Place one more tofu slice on top of the fish slice and complete sandwich( insert a tooth pick in the middle of the sandwich to keep the sandwich secure).