Besan Bread Toast

 Besan Bread Toast

Ingredients (240 ml cup used)

2 slices of bread ( halve the slices if preferred)

1 to 1.5 tbsp ghee or oil for frying

¼ heaped cup besan/gram flour or 5 tbsps

½ tsp ajwain/ carom seeds

Generous pinch of turmeric/ haldi

⅛ to ¼ tsp red chili powder

Pinch of hing

Salt as needed

¼ tsp grated or crushed ginger / adrak

1 green chili finely chopped (optional)

2 tbsp finely chopped onions

2 tbsp finely chopped tomatoes

Finely chopped coriander leaves few

3 tbsp water (use as needed)

Preparation

Make a batter by mixing flour, onions, tomatoes, carom seeds, chili, ginger, coriander leaves, red chili powder and salt with enough water to make a thick batter.

Beat the batter well with a fork for 1 to 2 minutes. Taste the batter to check if the salt & spice are enough.

Making besan bread toast

Heat a pan with oil.

When the pan is hot enough, dip each slice of the bread in the batter on one side. Place them on the hot griddle.

On a low to medium heat, toast until firm and bread comes off from the pan. Spoon the batter on the top side or the other side, just before flipping it. Do it carefully. Toast on the other side as well.

Repeat frying on both the sides on a low flame until the batter is completely cooked. The toast must turn golden.

Serve besan bread toast right away

Pressure Cooked Fried Chicken

Pressure Cooked Fried Chicken

First clean the chicken and coat it with Chilly Powder, Pepper Powder jeera powder , turmeric powder and salt and keep it side for 1 hour. No water to be added.

Now cut 5-10 green chillies up to your tolerance level) and 10-15 shallots cut it into 4 pieces each.

In the pressure cooker add oil and fry the onion and green chillies till the onion is translucent. Now add the marinated chicken and add some more oil so that chicken doesn't stick to the bottom of the cooker. Now close the lid (without placing the weight) and cook it in low flame. Never add water.

Now and then check the chicken and without using the ladle toss the chicken so that masala gets coated all sides.

Sometime you will find the chicken releases more water during such time open the lid and cook it . once the water is evaporated again close the lid and cook.

A juicy spicy the most tasty chicken ready . Its good with rice or chapati or even as a snack too

Kebab cones

Kebab Cones

This Is Kebab You Can Use Chicken Or Kheema....

I Twist Into This New Shape With Cheese Stuffing Hope You All Like My New Thought Kindly Appreciate With All Your Loving Words

Ingredients

1/2 kg Chicken kheema

1 cup mozerralla cheese

2 tbsp parmesan cheese

2 tssp ginger garlic pasted

1 tap garam masala

2 tbsp coriander and mint leaves

2 tbsp green chilli finely chopped

1 egg

Little turmeric

1 TSP black pepper

1 tsp white pepper

Salt to taste

oil for frying

Cones moulds for shaping up.

Instructions

Mix all the ingredients accept breadcrumb and mozzarella cheese and of course oil

Keep aside for 30 minutes in refrigerator
After 30 minutes make cones shapes with this chicken mix cover with breadcrumbs and deep fry for 5 minutes.

Later fill these cones with mozzarella cheese and bake I to 170° degree for 10 minutes and serve hot....