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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Chicken Biryani Easy Recipe

Cuisine: Indian Main Course

Serves : 2-3 Pax

Ingredients:

  • Golden Seila Rice double chabi 500gms
  • Onion 500 grams
  • Tomato 100 grams
  • Chicken with Bone 500 grams
  • Dahi 200 grams
  • Mustard oil 2 tablespoon
  • Ginger-Garlic paste 2-3 tablespoon
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Coriander powder to taste
  • Desi ghee to brush the pan
  • Rose water for fragrance (Optional)
  • Whole spices like Cinnamon, cardamom, pepper corn, bay leaf, clove 2-3 pieces each
  • Refined Oil for Cooking
  • Mint leaves for garnish

Method:

  1. Soak the rice for minimum 1 hour then boil it adding the whole spices and salt.
  2. Drain the water of the rice after boiling and keep aside.
  3. Cut the onion in Jullians (Long Cutting) and fry till golden brown.
  4. Marinate the chicken with all the spices, mustard oil, ginger & garlic paste and curd, keep aside for minimum 30 min.
  5. Then take a pan, put little oil the start cooking the chicken, then all the golden brown onions, then add the ginger and garlic paste and then tomato purée in it.
  6. Cook for 15 min till chicken gets tender. Cover if needed.
  7. Then Take a thick bottom pan and brush it with ghee or Oil, put first layer of rice then the cooked chicken layer and then again layer of rice.
  8. Put brown onions and coloured rice on it then Cover it with aluminium foil and cook for 10min on low flame (Also known as Dum)
  9. Open the cover garnish with mint and rose water
  10. Serve hot

Chef Tips:

  • Make sure you use Seila rice, its best for biryani and it doesn’t break so best for beginners too
  • If you using basmati rice, cook it 50% and 50% will be Cooked in Dum
  • You can use boneless chicken too but best is with bone only
  • Make sure the onion turns brown not black, cook on low flame when they are cooked 80-90%
  • The main thing is the flavour so cook with love.

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Pao Bhaji Easy Recipe

Cuisine : Indian Starter

Serves : 2-3 Pax

Ingredients:

  • Pao Bread 6 pieces
  • Butter 50 grams
  • Onion medium size 2 pieces
  • Tomato medium size 2 pieces
  • Lauki 100 grams
  • Kaddu 100 grams
  • Green Chilly 2-3 pieces
  • Potato 2 pieces
  • Green Peas 100 grams
  • Salt to taste
  • Red Chilly Powder to taste
  • Pao Bhaji Masala to taste
  • Lemon juice 2-3 tablespoon
  • Ginger & Garlic paste 2 tablespoon

Method:

  1. Roughly cut all the veggies except onion and tomato, then cook them inside the cooker.
  2. After cooling the cooked veggies, mash them with help of Masher.
  3. Take a thick bottom pan, and vegetable oil, then chopped onion and sauté till it’s golden brown in colour, then add ginger & Garlic paste into it along with all the spices.
  4. Then add chopped tomato and cook till it leaves oil on the sides. After that add the boiled mashed veggies into it.
  5. Start cooking at low/medium flame so that it doesn’t stick to the bottom of the pan.
  6. Keep cooking till the bhaji gets its colour and fragrance.
  7. At this point add pao bhaji Masala along with butter and lemon juice.
  8. After your bhaji is ready, cut the Pao into two from the centre and sauté till it’s golden brown.
  9. Serve hot with bhaji and salad.

Chef Tips:

  • You can use any veggies you like to add into the bhaji like cauliflower, cabbage etc.
  • Make sure the bhaji is cooked nicely so that you can mash them easily.
  • The main work in bhaji is to cook it at slow flame so that the flavour of all the spices infuse inside the bhaji
  • If you don’t have masher to mash the veggies with the help of round spatula.
  • If you also want to bake pao go to the link below

Pao Easy Recipe

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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) 👆