It was a long weekend and that only means one thing- more food experiments!! The most exciting one was the chicken baida roti. It wasn't easy at all, but tasted so very good and was absolutely worth all the extra effort. Read on below for the recipe and I strongly urge you to try this out- trust me, you'll not be disappointed.
Day 23
Sehri- eggs on toast, yoghurt with fruits, dates and juice
Iftari- chicken rolls, a bowl of watermelon, dates and the regular gur ka sharbat and lemonade
Dinner- Chicken gyros wrap
Day 24-
Sehri- Cream cheese bagel and egg, fruits, dates, yoghurt and juice
Iftari- Chicken baida roti (recipe below), roasted makhana, gooey choco mug cake, watermelon, gur ka sharbat and Rasna
Dinner- Too stuffed post sehri so we ate a few more pieces of the baida roti because it tasted so good!!
CHICKEN BAIDA ROTI
Ingredients:
350 gms chicken mince
4 eggs (beat them in a bowl and drizzle some garlic salt in it for taste)
1 cup all purpose flour
2 medium tomatoes (chopped)
1 tbsp ginger/ garlic paste
1 large onion chopped into small pieces
1 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
3 tbsp chopped coriander leaves
Salt to taste
Recipe for chicken baida roti:
Step 1: Make the mince- Heat oil in a pan. Add in the onions and let them turn brownish. Then add in the ginger/ garlic paste.
Step 2: Add in the tomatoes to the pan and the following spices- turmeric, red chili, garam masala, salt and mix well.
Step 3: Add in the chicken mince and some water. Mix well. Turn off once the mince is well cooked and the mixture is semi dry.
Step 4: Make the dough- Mix together the flour, salt, a little oil and add some water before kneading into a nice soft dough (start with little water and pour as required). Divide the dough into equal portions and roll out into large square rotis. Ensure they are extremely thin.
Step 5: Heat oil in a large base pan. Place a roti and cook on each side for a minute. Keep drizzling oil as needed.
Step 6: Pour some beaten egg on top and spread, cook for 1 minute. Flip and cook till the other side with a little egg, as well.
Step 7: Place a bit of cooked chicken mince mixture in the centre, fold in the sides to make an envelope. Press and pour some more beaten egg on top.
Step 8: Again drizzle some oil and cook, the baida roti by flipping it on both sides, till it turns nice and crisp.
Plate up!!
Cut into equal squares and serve hot with coriander chutney and ketchup.
CHOCOLATE GOOEY MUG CAKE
This insanely tasty dessert took me about 5 minutes to put together (last minute plan). You literally have to dump all the ingredients in a nice large coffe mug, whisk well and let it cook in the microwave for 2 minutes. I've been doing this since my Munich stint- especially in the winters, and it's never failed to disappoint!
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