Homemade Burger Bread

I am never afraid while cooking but if its matter of baking I am always afraid. Because baking is something which can be best or worst, if the measurement is not perfect your all kind of work will be in vain. I am not that baking person I just love to bake cake occasionally and every time I am really cross my finger. This is the first time I baked some burger bread and they are just beyond my imagination. So soft so fluffy exactly like shop and I am just more than happy.

While doing all the process I am just praying to God that I don’t want to be failed. But I am so wrong they are just awesome my husband can’t even believe that I made those breads. We all love burgers but I never thought I can make burger breads ever like shops.

Preparation time: 20 mints.
Baking time: 20 to 25 mints.

Ingredients:
1.All-purpose flour: 3 cup.
2.Luke warm Milk: 1 ¼ cup.
3.Warm water:1/4 cup.
4.Butter: 3 tea spoon.
5.Dry Yeast: 2 ½ tea spoon.
6.Salt : half tea spoon.
7.Sugar: two tea spoon.
8.One beaten egg.
9.Few sesame seeds.
10.Little all purpose flour and butter for greasing.

Process:

First add the butter into the Luke warm milk and mix nicely, now add the yeast into the Luke warm water and mix nicely.

Add the yeast mixture and the milk butter mixture in a big bowl with some salt and sugar and mix well.

Now add the all-purpose flour into the mixture (one cup at a time) and slowly mix them.

Now in a floury surface knead the dough with both your hands till it become soft and shiny.

Now cover the dough with a plastic wrap and keep it in a warm place for 40 to 50 mints.

Now after 40 mints your dough become double in size (that mean the dough is perfect for bread).

Now divide the dough into 9 equal sizes and give a nice round shape to them with the help of your palm.

Grease the oven proof tray with some butter and flour and place the balls one after one (in 3 rows just like the photo). Try to place them very close as they will rise and spread. Now brush the bitten eggs in all the balls and sprinkle some sesame seeds.

Now cover the tray again with a plastic wrap and keep it in a warm place for 30 mints, after that those balls are become double in size. Pre heat the oven in 350F.

Now bake them for 20 to 25 mints, then remove it from the tray and place them in a cool rack.

The easy and yummy homemade burger breads are ready you can eat whatever way you would like too. They are soft and perfect for dinner or breakfast.

Kesar Pesta Ice Cream

Summer means lots of fun in park, picnic and all the activities outside. But sometime summer means just so much of sunlight, high temperature with humidity. Like today it’s scorching heat and till 9 o’clock outside was burning. So to make myself chill and feel little comfortable I prepared some nice and soothing KESAR PESTA ICE CREAME. And they were delicious. 

My husband doesn't have any idea that I will be making something like that so I can say after coming back from office he was just shocked and tremendous happy after the first bite. In a hot summer day what else you need to make yourself chill.

Preparation time: 10 mints.
Cooking time: 30 mints.
Freezing time: 4 to 6 hrs.

Ingredients:
1.Heavy Milk: 2 cup.
2.Condensed Milk: half cup.
3.Chopped pistachios: One table spoon.
4.Chopped almond: One tea spoon.
5.Few cardamom seeds.
6.Pinch of saffron.
7.Half tea spoon corn flour.
8.Sugar: 3 tea spoon or as per your taste.
9.Half cup extra milk.

Process:
Soaked the saffron stands in few spoon of warm milk. Add the corn flour in rest of the milk no lump should be there. (use the extra half cup milk).

Now add the milk in a heavy bottomed vessel and keep stirring it till it reduces the quantity almost half add the condensed milk and stir continuously.

Now add the cardamom seeds, chopped pistachios and chopped almonds and stir for some time.

Now add the sugar, saffron soaked milk and the corn flour mixture and stir it till become thick.

Now pour the mixture in some ice cream molds or any other container after it become cool down and refrigerates it for 4 to 6 hrs.

If you pour your mixture into an ice cream molds, then to get it out smoothly pour some hot water into the molds or keep the ice cream molds into some hot water for few mints so easily ice creams will come out.

Enjoy your KESAR PESTA ICE CREAM .

Chicken Samosa

‘SAMOSA’ an ultimate word for any Indian, we are never going to see the time if we get some samosas.  Usually Samosa is famous in North India and West Bengal both. Tea and samosa is always a perfect evening choice for us. I usually make samosa with Cauliflower but this time I prepared some Chicken Samosa. They were just awesome but I am really thankful to my friend Tanushri she gave me some nice tips for frying the samosas. 

It’s better to try something different every time. My chicken samosas were just perfect like shop, cant stop myself to make it again and again. 

Preparation time: 10 mints.

Cooking time: 20 to 30 mint. (for 8 samosa)

Ingredients:

For outer part:

1.One cup all-purpose flour.

2.Half cup ata.

3.Pinch of salt.

4.Three tea spoon ghee or sunflower oil.

5.Half tea spoon baking powder.

6.Water.

For inner filling:

1.Boneless chicken:100 gm (finely chopped).

2.One medium size chopped onion.

3.One tea spoon ginger garlic paste.

4.Half tea spoon red chili powder.

5.Half tea spoon chaat masala.

6.Pinch of garam masala.

7.Half tea spoon lime juice.

8.Chopped coriander leaves: A hands full. 

9.Salt and sugar as per taste.

10.Three tea spoon oil.

And extra oil for frying.

Process:

Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee for MOYAM and some water and make a nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.

In the meantime make the filling. 

Take one vessel and add the oil, after it become hot, add the chopped onion and fry till they become soft.

Now add the ginger garlic paste with all the spices powder except garam masala and cook till the oil separate.

Now add the chopped chicken pieces with some salt and sugar and cook for another 5 to 8 mints.

Now add the lemon juice, chopped coriander leaves and sprinkle the garam masala and cook for another 5 mints in low flame. Your stuffing is ready.

Now take out the dough and make two to three balls, roll those with a roller pin make it a big like roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.

Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges.

Now slowly make all the samosas.

Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch of the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.

CHICKEN SAMOSA is ready; enjoy your hot samosa with a cup of tea and ketchup.

Chicken Samosa

‘SAMOSA’ an ultimate word for any Indian, we are never going to see the time if we get some samosas.  Usually Samosa is famous in North India and West Bengal both. Tea and samosa is always a perfect evening choice for us. I usually make samosa with Cauliflower but this time I prepared some Chicken Samosa. They were just awesome but I am really thankful to my friend Tanushri she gave me some nice tips for frying the samosas. 

It’s better to try something different every time. My chicken samosas were just perfect like shop, cant stop myself to make it again and again. 

Preparation time: 10 mints.

Cooking time: 20 to 30 mint. (for 8 samosa)

Ingredients:

For outer part:

1.One cup all-purpose flour.

2.Half cup ata.

3.Pinch of salt.

4.Three tea spoon ghee or sunflower oil.

5.Half tea spoon baking powder.

6.Water.

For inner filling:

1.Boneless chicken:100 gm (finely chopped).

2.One medium size chopped onion.

3.One tea spoon ginger garlic paste.

4.Half tea spoon red chili powder.

5.Half tea spoon chaat masala.

6.Pinch of garam masala.

7.Half tea spoon lime juice.

8.Chopped coriander leaves: A hands full. 

9.Salt and sugar as per taste.

10.Three tea spoon oil.

And extra oil for frying.

Process:

Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee for MOYAM and some water and make a nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.

In the meantime make the filling. 

Take one vessel and add the oil, after it become hot, add the chopped onion and fry till they become soft.

Now add the ginger garlic paste with all the spices powder except garam masala and cook till the oil separate.

Now add the chopped chicken pieces with some salt and sugar and cook for another 5 to 8 mints.

Now add the lemon juice, chopped coriander leaves and sprinkle the garam masala and cook for another 5 mints in low flame. Your stuffing is ready.

Now take out the dough and make two to three balls, roll those with a roller pin make it a big like roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.

Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges.

Now slowly make all the samosas.

Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch of the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.

CHICKEN SAMOSA is ready; enjoy your hot samosa with a cup of tea and ketchup.

Lasooni Murg (No onion No Ginger)

Garlic is a very important ingredient for any non-vegetarian preparation. But for some preparation garlic is the main ingredient. So I tried one chicken dish without onion and ginger but I added lots of garlic. And the smell of garlic makes the dish so aromatic. The chicken preparation calls LASOONI MURG. This dish I made with very less no of ingredients. 

Lasooni chicken is very famous in Hydrabad India. You just need to marinate the chicken for 4 to 5 hours other than that the cooking is really easy and not that time consuming. For a change this dish can make your dinner perfect because before I used to think chicken without onion will never going to be work, but I am really wrong.

Preparation time: 15 mints.
Cooking time: 20 to 25 mints.

Ingredients:
1.Chicken leg pieces: 4 to 6.
2.Two tea spoon dry curd.
3.One tea spoon lemon juice.
4.One tea spoon Kashmiri chili powder.
5.Half tea spoon black pepper powder.
6. Few Pinch of chaat masala, Pinch of garam masala.
7.Few saffron strands.
8.One table spoon grated garlic.
9.One clove finely chopped garlic.
10.Salt and sugar as per taste.
11.One table spoon heavy cream.
12.Few cumin seeds, Few coriander seeds.
13.Sunflower oil for cooking.
14.Coriander leaves for garnishing.

Process:

Wash and clean the chicken leg pieces then make some cuts into the chicken pieces with a sharp knife.

Now take one big bowl and add the curd, lemon juice, black pepper powder, Kashmiri red chili powder, garam masala powder, chaat masala, saffron strands, grated garlic and some salt. Mix them nicely now add the chicken pieces into the mixture and marinate the chicken for 4 to 5 hr.

Now add some oil in a pan and add the cumin seeds, coriander seeds and the chopped garlic and slowly add the marinated chicken pieces into it.

Cook the chicken in medium heat with a lid for 10 to 15 mints.

Now add the fresh cream, some sugar , salt and some warm water and cook for another 10 mint in very low flame.

Your Lasooni Murg is ready, garnish with some fresh coriander leaves and serve with Roti or Naan.

Lasooni Murg (No onion No Ginger)

Garlic is a very important ingredient for any non-vegetarian preparation. But for some preparation garlic is the main ingredient. So I tried one chicken dish without onion and ginger but I added lots of garlic. And the smell of garlic makes the dish so aromatic. The chicken preparation calls LASOONI MURG. This dish I made with very less no of ingredients. 

Lasooni chicken is very famous in Hydrabad India. You just need to marinate the chicken for 4 to 5 hours other than that the cooking is really easy and not that time consuming. For a change this dish can make your dinner perfect because before I used to think chicken without onion will never going to be work, but I am really wrong.

Preparation time: 15 mints.
Cooking time: 20 to 25 mints.

Ingredients:
1.Chicken leg pieces: 4 to 6.
2.Two tea spoon dry curd.
3.One tea spoon lemon juice.
4.One tea spoon Kashmiri chili powder.
5.Half tea spoon black pepper powder.
6. Few Pinch of chaat masala, Pinch of garam masala.
7.Few saffron strands.
8.One table spoon grated garlic.
9.One clove finely chopped garlic.
10.Salt and sugar as per taste.
11.One table spoon heavy cream.
12.Few cumin seeds, Few coriander seeds.
13.Sunflower oil for cooking.
14.Coriander leaves for garnishing.

Process:

Wash and clean the chicken leg pieces then make some cuts into the chicken pieces with a sharp knife.

Now take one big bowl and add the curd, lemon juice, black pepper powder, Kashmiri red chili powder, garam masala powder, chaat masala, saffron strands, grated garlic and some salt. Mix them nicely now add the chicken pieces into the mixture and marinate the chicken for 4 to 5 hr.

Now add some oil in a pan and add the cumin seeds, coriander seeds and the chopped garlic and slowly add the marinated chicken pieces into it.

Cook the chicken in medium heat with a lid for 10 to 15 mints.

Now add the fresh cream, some sugar , salt and some warm water and cook for another 10 mint in very low flame.

Your Lasooni Murg is ready, garnish with some fresh coriander leaves and serve with Roti or Naan.

Mango Kulfi:Cherishing My Chiloidhood

In a hot summer day which one is the best food for you to eat? For me the first choice is Kulfi or Ice cream. I remember during my school summer vacation days one old Kulfiwala used to come in our locality and we all friends were waiting for the bell which used to make us happy. I still remember those kulfi’s taste. 

To cherish my childhood memories I prepared some MANGO KULFI for this hot summer day. They are really yummy and can’t stop myself to prepare these again and again. My little one was so happy to see this but hopefully next year I can give her the kulfi in proper shape, I just gave her some melted kulfi. I have few guests in next weekend I think this one will be the best dessert for a summer day.

Preparation time: 5 mints.
Cooking time: 15 to 20 mints.

Ingredients:
1.Heavy milk : 2 small cup.
2.Condensed milk : ¾ cup.
3.One tea spoon corn flour.
4.Two mango (I use fresh mango u can use mango pulp too).
5.Half cup sugar or as per your taste.
6.Few saffron stands.
7.Pinch of freshly crushed cardamom.
8.Few pistachios for garnishing.

Process:

Take out the mango pulp from the mangoes and blend it in a blender, and keep it aside.

Now take one spoon of hot milk in a bowl and add the corn flour and saffron stands and keep it aside.

Now add the milk in a heavy bottomed vessel and keep stirring it till it reduces the quantity almost half add the condensed milk and stir continuously.

After 5 mints add the saffron milk mixture and sugar and stir for 5 mints. Let it become thick then switch of the flame and allow the mixture to cool.

Now add the fresh mango pulp and mix nicely and put everything in a blender or a food processor and blend it nicely.

Now pour the kulfi mixture into some kulfi cup/ mini condiment cups and freeze it for 6-8 hours for it to set completely.

The super easy MANGO KULFI is ready now enjoy every bite with your loved one.