Boiled Egg Burger Easy Recipe

Cuisine : Continental

Serves : 2 pax

Ingredients:

  • Eggs 6
  • Onion small size 1 pc
  • Tomato small size 1 pc
  • Cheese slice 2 pcs
  • Salt to taste
  • Pepper to taste
  • Mayonnaise 3 tablespoon
  • Ketchup 2 tablespoon

Method:

  1. Boiled and peel the eggs and keep aside.
  2. Slice the onion, tomato and cheese into dice cutting.
  3. Cut the boiled eggs into 2 .
  4. Apply mayonnaise mixed with ketchup on both the side of the half cut eggs.
  5. Then put salt and pepper on it.
  6. Then put one slice each of onion, tomato and cheese.
  7. Cover it with the other half of the boil egg.
  8. Put toothpick so that it remain in position.

Chef Tips:

  • Make sure the eggs are hard boiled.
  • Use thread to cut the eggs to get the fine cutting, don’t use knife
  • You can use different stuffing whatever you like to stuff inside the eggs.
  • You can prepare this recipe in less then 15min

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Chettinad Chicken Easy Recipe

Cuisine: Indian Main Course

Serves: 2-3 Pax

Ingredients:

  • Chicken with Bone or Boneless 500 grams
  • Salt to taste
  • Turmeric to taste
  • Grated Coconut 200 grams
  • Clove 2-3pcs, Cinnamon 1-2pcs, Cardamom 1-2pcs, Black pepper whole 4-5pcs, Star Anise 1pc
  • Jeera whole 1 tsp, Sauff (Funnel seeds) 1 tsp, Coriander whole 1tsp, Dry Red Chilly 3-4 pcs
  • Ginger and Garlic paste 2 tablespoon
  • Lemon Juice 4 tablespoon
  • Curry Leaf 7-8pcs
  • Mustard whole 1 teaspoon
  • Onion 2 medium size
  • Tomato 1 medium size

Method:

  1. Take a pan and dry roast Jeera, Sauff, coriander whole, clove, black pepper, star anise, cinnamon, cardamom, dry red chilli and roast for 2 minutes on low flame.
  2. Then add grated coconut into it, cook till the coconut is light brown in colour.
  3. Keep aside to cool it then make a dry paste of it, your Chettinad Masala is ready to use.
  4. Marinate the chicken with salt, turmeric and lemon juice.
  5. Take a thick bottom pan or kadai, add oil then add curry leaves and mustard into it, after few seconds add chopped onion into it
  6. Start to sauté the onion till golden brown, then add ginger and garlic paste, salt, dhaniya powder, red chilly powder together
  7. After that add chopped tomatoes into it, cook till the gravy is cooked
  8. Add marinated chicken in the gravy and start cooking on medium flame.
  9. Keep cooking till the chicken is soft, then add the Chettinad Masala on it.
  10. Sauté for some more time then add hot water so that the chicken is dipped in water
  11. Cover it for 20 min and cook till it becomes semi gravy
  12. Serve hot with garnish of grated coconut and curry leaves

Chef Tips:

  • Cooking of Chettinad Masala is most important so don’t burn it, cook it on low flame only
  • Chilies you can increase according to your taste too
  • Cover the chicken till it’s tender, if you feel it’s sticking in the bottom of the kadai add more water and keep mixing it.
  • The Chettinad Masala can be kept in refrigerator for 1 week.

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Sweet Pao Buns Easy Recipe

Cuisine: Baking

Serves: 2-3 pax

Ingredients:

  • Maida (Refined Flour) 200 grams
  • Milk 150 ml
  • Yeast 2 teaspoon
  • Milk powder 1 tablespoon
  • Salt 1 teaspoon
  • Sugar 1 tablespoon
  • Melted Butter 25 grams

Method:

  1. Warm the milk in a pan and then add Yeast and Sugar into it and leave for 10 min to active the yeast.
  2. Take a Big Bowl and add Maida, salt and milk powder into it.
  3. Make a well inside the Maida then add the milk and yeast mixture into it.
  4. Start mixing, after adding the melted butter, the dough might get sticky but keep mixing it don’t add flour.
  5. Then kneed the dough for 15 min non stop, to make it smooth.
  6. Keep the dough for fermentation covering with clean foil for at-least 1 hour.
  7. After one hour when the dough is double the size punch down again to release the air then make small balls of the dough.
  8. Keep them in a dish, milk wash them and add some sesame seeds on it. Leave for second fermentation to happen.
  9. After the second fermentation for 40-45 min, Pre-heat the oven for 200°C for 15 min.
  10. Bake the buns for 25 min at 220°C
  11. Check them by pressing the buns, the fully cooked buns comes back to its shape after pressing.
  12. Serve hot with butter or Jam.

Chef Tips:

  • Quantity is crucial in baking so use measuring spoons or weight machine.
  • Kneading of dough is important that will make it soft and smooth.
  • Fermentation is also important so have patience and leave the dough for an hour at-least.
  • The mould in which you are planning to bake grease it with oil before adding the dough balls.
  • The weight of each ball of dough have to me 20-25 grams not more then that.
  • Bake till it get colour what is required because every oven acts differently. Keep checking in between the baking.
  • Keep in the refrigerator in an airtight container or clean wrap it before keeping.

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FOR REFERENCE USE THE PHOTOS AND VIDEOS BELOW 👇

Mixing of dough with Milk and yeast (Step 4) 👆
After the dough is fully kneaded for 15min (Step 5) 👆
Keeping of Dough (Step 6) 👆
After one hour of Fermentation (Step 7) 👆
Make rounds of the dough (Step 8) 👆
After Second Fermentation (Step 9) 👆
After baking (Step 11) 👆
Final Presentation (Step 12) 👆

Spanish Omelette Easy Recipe

Cuisine: Continental Breakfast

Serves: 2 Pax

Final Presentation

Ingredients:

  • Eggs 4-5
  • Onion medium size 1 piece
  • Capsicum small size 1 piece
  • Tomato small size 1 piece
  • Potato medium size 1 piece
  • Green Chilli small size 1 piece
  • Salt to taste
  • Pepper to taste
  • Mixed herbs like chilli flakes, oregano to taste
  • Vegetable oil for cooking 2 tbsp

Method:

  1. Cut the veggies in round shape and keep aside
  2. Take a thick bottomed pan and add oil when hot, then add potato slices.
  3. Cook for few seconds then add onion and capsicum, keep cooking on medium flame, add tomatoes and chilli in the end
  4. Add salt and pepper according to taste
  5. Beat 4-5 eggs in a bowl, add salt and pour the mixture on the pan when veggies are properly cooked.
  6. Lower the flame and cover the pan for 8-10 minutes
  7. Take it out on a plate once cooked and serve with garnish of mixed herbs
  8. Serve hot or at Room temperature

Chef Tips:

  • Don’t Cut the veggies very thin, make it thick so that it don’t burn while cooking
  • Beating of eggs are important, more you can beat more fluffy it will become
  • While cooking the omelette by covering it with a lid, keep checking it in between if it’s cooking or not. If you need to raise the flame you can
  • Make sure the omelette is cooked from top too

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