PANKO BREAD CRUMBS (2 WAYS)

                        

Types Of Bread

Use no-crust white bread or whole wheat bread, it doesn’t matter. What matters is to use no-crust ones.

How To Get Panko Texture

I find that using my NINJA BLENDER is just amazing to get that coarse panko texture. The smaller jar (it comes with 2 jars, small and big) is just the perfect size since you need to blend in small amounts.

You can use chopper or whatever blender, really. Just put few pieces at a time into your blender and blend/pulse for a few seconds.

Don’t put too much because then you might get lumps of bread.

(OVEN SETTING) I recommend you to use the oven with fan on because it will dry the panko faster and more evenly.

(STOVE FLAME) Roast crumbs on low heat so it will be more crisp and do not change colour.

Ingredients

• 3 slices crustless white bread( make 1.5 cup measure)

Instructions

• Cut a slice of bread into 3 strips. Place in a blender and pulse for a few times until you get a coarse texture.
• Pour on a baking sheet with baking paper. Repeat with the rest of breads. Make sure to scatter them evenly on the tray.
• (1st option) Bake in a preheated oven with forced fan at 210ºF (100ºC) for 10 minutes. Remove from the oven and mix the panko well, scatter evenly and continue to bake for another 10 minutes or until the panko is dry and crispy.) Heat the pan and roast breadcrumbs on low heat for perfect crush and colour and stir continuously for 8 to 10 minutes
  

  

• (2nd option)  put a pan on stove and roast crumbs on low heat for atleast 8 to 10 minutes for perfect crust and colour stir continuously 
• Cool completely.

    How To Store

• Place in an airtight container, store at room temperature up to 3 months.

   Whole Wheat Panko

   Same steps all the way, just use whole wheat crustless bread 

                                                     

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Eggless Ladi Pav Buns Recipe - Feather Soft /Dinner Rolls| Eggless Baking

Ingredients

• Plain Flour / Maida - 2 Cups / 250 grms
• Milk - ¾ Cup + 1½ Tbsp / 190 Ml
• Salt - 1 Tsp / 5 gms
• Butter - 4 Tsp / 20 gms
• Milk Powder - 1½ Tbsp / 15 Gms
• Instant Yeast - 2 Tsp / 8 gms
• Sugar - 1 Tbsp / 15 gms
• Milk & Butter - For Brushing
• Maida/Flour - for dusting
• Oil - for greasing

Instructions

1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
2. Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.
4. Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that's when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins.
5. DO NOT add any thing i mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.
6. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
7. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.
8. Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
9. Take a 8" square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.
10. Now cover the tin with damp cloth and keep aside for another 40-45 mins.
11. Preheat your oven to 200C for 10 minutes.
12. Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
13. After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
14. If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!

Anokhay kabaab(Pakistani recipe)

1.               

 INGREDIENTS

    Minced mutton 2 cups

    salt To taste

    Green chilies (sliced) To taste

    Red chili powder To taste

    Ground peppers To taste

    Cooking oil For frying

    cumin seeds 1 tsp

    Chopped potatoes 1 cup

    flour of pulse (Baisan) 1 Tbsp

    Fresh carder 2 Tbsp

    egg 1

    mint leaves to taste

    Dried carder (Sabut Dhania) 1 Tbsp

METHOD

 Take minced mutton in a bowl. Add all other                   ingredients except oil

Make kebabs of reasonable thickness and size. 

Deep fry on medium heat. Serve with chutney.

RABRI KATORI

Ingredients

1 cup vermicelli (seviyan)

2 tbsp clarified butter (ghee)

2 tbsp condensed milk

2 tbsp water

For Rabri

1 cup milk

1 tbsp cornflour

6 tbsp milk powder

2 tbsp fresh cream (malai)

1/4 tsp cardmom powder

4 tbsp condensed milk

1 tbsp sugar

1 tbsp pistachios chopped

Few strands saffron(kesar)

For garnishing  cut dry fruits of ur choice 

METHOD

Heat a pan add 2tbsp ghee to this add vermicelli and fry til colour changes

To this add 2tbsp water and fry for a minute next add condensed 2 tbsp milk mix well cook for 3 mins and switch off the flame

In a Silicon mould/ muffins mold /paper cups/ steel katori u can take what is available,put plastic bag if u are  using mold or steel katori before putting mixture in it,then  add vermicelli mixture dont allow mixture to cool do it fast.                

Shape like this and keep this moulds in Refrigerator atleast for 2hrs to set

For making Rabri : In a pan (don't switch on the pan) add all the ingredients listed below Rabdi and mix everything well (make a smooth lump free paste)

Once everything is mixed switch on the flame on medium heat and keep stirring continuously rabri (dont burn) once it thickens switch off the flame.this process may need 8-10mins

Transfer rabri to a bowl and allow it to cool

After 2hrs take vermicelli cups from refrigerator and demould

CHOCOLATE KHEER RECIPE

Mouth watering Indian desert made with basmati rice milk and chocolate.

Ingredients:

Basmati rice.              1/2 cup
Milk.                             2 cups
Sugar.                           2 tablespoon
Cocoa powder            1/2tablespoon
Drinking chocolate    2 tablespoon
nutella.                         1 tablespoon (optional)


Method:-

Wash the rice properly till water runs clear of the starch.

Cook rice in the pressure cooker for 15 minutes and keep aside.

In a pan add milk and sugar, and boil it for 5 minutes
Then add cocoa powder and drinking chocolate and mix well.

Add the boiled rice in milk and simmer it for about 10 more minutes.

Yummy chocolate kheer is ready to serve

Serving options

Serve hot or cold add Nutella spread this is optional

Golden fried prawns

For marination

PRAWNS 250 GRAMS (CLEAN WASHED SHELLED)

GINGER GARLIC PASTE ONE AND HALF TEASPOON

RED CHILLI POWDER 1 AND HALF TEASPOON

VINEGAR 1 TEASPOON (SUBSTITUTE LIME JUICE 1 TEASPOON)

Salt as per taste

BLACK PEPPER POWDER 1 AND HALF TEASPOONS

EGG 1 NO.

Dry ingredients for coating

All purpose flour (maida) 1 cup

Rice flour half cup

Oats ( optional )half cup

Ingredients for garnishing

Coriander leaf 2 teaspoon

Black salt half teaspoon

Lime juice few drops

Method

Mix all the ingredients mentioned in marination list

if you don't have vinegar from the list you can add lime juice as mentioned.

Keep it aside for half an hour to 45 minutes

In a ball mix all the dry ingredients for coating oats is optional if you don't want you can skip it.

Now after 45 minutes take prawns one by one and cost it evenly and type dry the remaining dry powder.

Heat the oil in non stick kadai and fry it in low to medium heat till it turns out crispy and golden in colour.(remember oil should not be too hot).

After frying garnish prawnswith coriander leaves lime juice and black salt and toss it properly now it is ready to serve.

Serving option

serve it with schezwan sauce a green chutney

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