Chicken Cone Bread Recipe ( Chicken Bread )

Chicken Bread Cone Recipe || Bread Cone || How to Make Chicken Bread Recipe with step-by-step photos

This chicken Bread Cone is like a cream roll, which is stuffed with chicken, mayonnaise, and veggies- a delicious and tasty evening snack, even for breakfast, and a great kids' tiffin box idea as well.
                              
It can be served as a snack to guests or as breakfast. The filling is made by adding boiled chicken, cheese or mayonnaise, black pepper, tomatoes, and corn, all mixed together and stuffed into the cone. You can stuff anything other than the fillings that you want...so let's begin.                  

                                                                       

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Take a bowl and add  Flour, Milk Powder,  Sugar, Instant Yeast, and Egg Salt and mix them well together_then add Egg and mix it well and then knead it with the required warm water_Knead it for 15 minutes after that add melted butter and again knead it for 2 minutes_Then covers it and rest it for 2 to 4 hours in room temperature or when the dough becomes rise.

After that remove the cover and again knead it slightly  Make small balls then shape them into ribbon size then fold them on cone moulds, egg brush on them, and sprinkle sesame_Put on (a greased) baking tray and bake it for 20 minutes on a medium to low flame in a pot/cooker (Already Preheat for 15 minutes on medium flame_Oven User: Preheat for 30 minutes on 200c and bake for 15 to 20 minutes on 200 C.

Meanwhile, take a separate bowl to add grated cheese. Add corn,n capsicum, black pepper, salt, oregano, boiled chicken, and parsley, and mix it well until well combined. Keepep aside

After 20 to 30 minutes of baking, ing take out all cones from the oven or Pot. Separate all bread cones from the mould and place them on the rack. Right after taking it out of the oven, apply butter well on the whole bread and let it rest; cover it with a cloth for 2-3 min to soften the bread completely.

Now,w ready to fill this cone with chicken filling.

Chicken cone Bread is ready to serve with ketchup, sauce, and hot tea.

  

Chicken Potato Cutlets Recipe ( Cutlet Kabab )

                                

Chicken Cutlets | Potato Cutlets || How to Make Chicken Potato Cutlets with step-by-step photos

 

Chicken Potato Cutlets are a quick-fix kind of kabab/cutlet that tastes amazing on its own or in a wrap. A perfect starter to any meal, it is an all-time favorite of everyone. Chicken potato cutlets are delicious and crispy patties that can be made within an hour. These make a great snack/appetizer or a starter for parties or weekend meals.

They go perfectly well even with a cup of tea as an evening snack; these can also be used as patties to make a sandwich or can be stuffed in wraps.

I prepared cutlets of chicken with bones and mashed potatoes along with a few essential seasonings, but you can use boneless chicken meat along with other veggies such as carrot, peas, green chilies, and coriander leaves instead of potatoes.

If you follow the food  combining rules, then it is good to avoid potatoes with chicken, but you can use carrots and peas

So let's get ahead 

                                    

If you have tried these Chicken Cutlets, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil and grate the potatoes in a bowl.        

Soak the bread slices in a little water, and squeeze very well. Keep aside 

Pour water into a saucepan/pot, then put the chicken along with spices.

Bring it to a boil. Cover with the lid till the chicken is tender; drain off the water.

Let it cool down completely. 

Discard the cinnamon stick and separate the chicken meat from the bones, then shred the chicken and keep it aside.

Add all spices and shredded chicken to the mashed potatoes, and mix them well together.

      

Now make kebabs (in your desired shape: round, flattened, oval.

     

Beat an egg well in another bowl, then add black pepper and a pinch of salt, and mix to combine well.

                                     

Heat the oil in the frying pan on medium he.

Dip a cutlet into an egg, then coat with the breadcrumbs, and place all cutlets on a tray/plate.

Shallow fry each side for around 2 minutes, both on low-medium flame, till it turns to light golden color       

Now ready to be served hot
                   

You can serve it with hot spicy ketchup or sauce.

                         

Bone Broth Recipe ( Hadi Ka Shorba )

Bones Broth| Hadi ka Shorba || How to make bones broth with step-by-step photos

Bones Broth is full of nutrients, delicious, wholesome, simple, and quite an easy recipe. Hadi ka shorba is also called another name for bone broth or soup.

What is  Bone Broth?

The broth has been made for many years using animal bones, which, traditionally, are boiled in a cooking pot for long periods to extract the flavor and nutrients. The bones may or may not have meat still on them. Egg whites may be added during simmering when it is necessary to clarify (i.e., purify or refine a broth for a cleaner presentation). 

The egg whites will coagulate, trapping sediment and turbidity into a readily strained mass. Not allowing the original preparation to boil will increase the clarity. Roasted bones will add a rich flavor to the broth but also a dark color.

                                

A broth is usually made with stock or plain water as its base, with meat or bones, but here I used the desi method to make beef bones soup or broth, as well as used some basic veggies, meat, and seasoning. The recipe doesn’t require any oil, as bones release enough oil in enough quantity.

Also, you can check out mutton Siri paye on my blog.

Serve it as a starter, or a very light meal in itself. I always enjoy homemade broths and soups. They are fresh and without any stabilizing agents, 

Hence, more nutritious. This bone broth recipe is a Pakistani recipe as it is the substitute for pay. The base I love to use is beef bones, but this broth will taste just as good with mutton or chicken bones. An excellent pre-dinner soup for cold nights; even this broth is served with naan or roti.

Bone broth also relieves mild sore throat and cough.

Tip:

If you prefer a thinner soup, strain it before serving. If you like it thicker, you can add some cornstarch at the end of cooking. However, I recommend not using more than 2 tablespoons of cornstarch, as using too much can significantly alter the flavor.

                           

If you have tried this Bones Broth, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first we will wash and clean the bones and meat; set aside.e

                   

Take all ingredients and prepare them all

                       

In a medium-sized bowl, add yogurt and powdered spices like red chili powder, turmeric, coriander powder, salt,zeera powder,1/2 tsp of basic garam masala, and black pepper. Stir to mix well, and set aside until required. 

                                             

Take a large-sized pot and put bones and meat along with enough qquantity ofwater so that bones can be sunk in water very well, then add ginger garlic paste.

                         

Bring it to a boil and put chopped veggies in the pot.

                      

Now pour spiced yogurt into the pot and stir to mix well, bringing it to a boil further.

               

Cover the lid and let it cook for around 2 hours on low-medium flame; keep stirring occasionally. 

                           

Remove the lid and stir now. At this stage,e adjust the salt and consistency of the gravy as per your preference. Then sprinkle the remaining garam masala powder and add some of the coriander leaves and green chilies. Allow to simmer for another 5 minutes on a very low flame.

                        

Hadi shorba is done;e transfer to the serving dish and garnish with coriander leaves, green chilies, and lemon wedges. 

                   

Hadi shorba can be served with naan and chapatis.

                   

Eggless Mango Souffle Recipe ( Mango Dessert )

                                                                      

Mango Souffle Recipe || Eggless Mango Souffle || How to Make Mango Souffle With Step-by-Step Photos and Video…..

Mango Souffle is a rich, creamy, and light French Dessert. It can be made with different flavors that you like most. A smooth and fluffy mango soufflé made with pureed mangoes, gelatine, and rich cream.

Traditionally, this dessert is egg-based. We made it without using eggs. I just did a bit of variation by adding gelatin to plain cream to just give it an awesome look. Gelatine powder helps us in this task. Mango soufflé combines the divine flavor of mangoes with the ethereal texture of soufflé to give your palate a treat that is a par comparison.

Make the most of the summer months with a rich and creamy Eggless Mango Soufflé. Super easy to make using readily available ingredients. Try out this no-fuss recipe for an all-time treat.

                                                          

My Latest Video: Eggless Mango Soufflé:

CAN MANGO SOUFFLE FREEZE FOR USE LATER?

No, soufflé cannot be frozen for use later, as soufflé has an over-rich creamy texture that may turn into a watery state. You can just refrigerate the soufflé for a maximum of 2 to 3 days. 

You May Like These:

Strawberry Souffle

Pistachio milk drink

Cold Coffee

Mango Lassi

Mango Ice cream

Creamy Mango Milkshake

                                                                   

If you have tried this Eggless Mango Souffle, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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For detailed recipes step by step, watch my video!

                                                                     

How to Make Eggless Mango Soufflé?

In a saucepan, pour 1 cup of water and bring it to a boil. Next,

add 1 packet of jelly powder. Stir to mix well, and let it boil. The jelly water now pour into a bowl/plate and leave it for around 30 minutes to set the jelly.

                                          

For better results, you can keep the jelly in the refrigerator for more than 30 minutes to correctly set the jelly. Once set, cut into cubes. jelly is ready to use. I used strawberry jelly; you can use any kind and color of jelly.

                                  

To make soufflé, first dissolve gelatin in hot water and mix until each particle has dissolved in water.

                            

Peel the sweet ripe mango and cut it into chunks, then blend it with the help of a hand blender.

Whip the chilled heavy cream until it turns light and creamy. Once whipped, take out 50g whipped cream for use later.

                                                       

Now combine condensed milk, powdered sugar, and mango pulp with the whipped cream, then stir to combine very well. next

                               

Next, add yellow food coloring to make the soufflé brighter and shinier. But it's optional; you can skip it. Once everything is mixed well, add half the gelatin water, then mix again. Half is reserved for use later. 

                         

Towards the end, add jelly cubes, then mix well.

                

Transfer the soufflé mixture into the 1/3 serving cup/glass and shake the glass/cup around to spread the mixture evenly in a glass. Then put some jellies over the soufflé mixture, and keep it in the refrigerator for an hour.

                               

Whip the remaining cream for a minute, then mix leftover gelatin water with the cream. Don't overbeat the cream; otherwise, the cream may curdle. 

                                              

Lastly, add cream on top of the mixture.

         

Next, place some mango chunks and jelly, and keep the soufflé cup/glass in the fridge for an hour to make them properly set.

                                                          

Eggless mango soufflé is ready to serve.

                     

Serve the chilled mango soufflé to your loved ones, family, or friends.