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.                  

                                                                       

If you have tried this Chicken Bread Cone, then 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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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.

                         

Crispy French Fries Recipe ( Potato Chips )

French fries |Potato Fries || How to make French fries with step-by-step photos

French Fries are crazy delicious. The best fries are double-fried, first at a lower temperature to cook them through, then drained and allowed to cool before being dipped into hotter oil to crisp them up to golden perfection.

French Fries are a continental Recipe. Served as snacks, it is the hot favorite among all types of generations especially the Youngest, as well as crispy and crunchy. 

For over a week, I have been planning to make crunchy and crispy hot favorite fries at home, but the lack of time was the biggest obstacle between me and my plan 

So finally today I thought it should be implemented in my plan. Trust me, you will crave a little cup of fries more and more, so you must try and give me feedback in the comments box....so let's begin. 

If you have tried this Crispy French Fries recipe, then 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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Peel potatoes and cut them into French fry shapes, or can be used French fry cutter.

Soak them in water so that doesn't get brownish in color. 

Take a big pan/saucepan, add 1-liter water and salt, place on the stove on high flame, and bring to a boil. Put them into the boiling water for 2 to 3 minutes, and drain them out from the water.

                 

Place on the kitchen towel, and properly pat dry them with a clean cloth.

                             

Take another bowl for mixing spices. Put all the spices which are given below the list: cornflour, salt, paprika, garlic powder, cumin powder, black peppercorn powder, and dried basil.

Stir to combine well.l
                   

Now add blanched potatoes into the bowl and mix them well.

                         

Take a Ziploc bag of your desired size, put all potatoes into the Ziploc bag, and freeze them for 5 to 6 hours.

              

         

Pour cooking oil into the large-sized wok and heat it on a medium flame.

                                     

Fry them on high flame for 5 minutes, then turn to a low to medium flame till turns a crispy golden brown.

                           

                                     

Take them out and spread them on a paper towel to remove excess oil. 

                                                  

Transfer to the serving dish and sprinkle fresh coriander leaves or parsley. 

                       

Now Ready to serve with Hot spicy Tomato ketchup or mint chutney sauce 

Mixed vegetable Pakora Recipe

Mixed vegetable pakoras | Pakora Recipe || How to

Make Vegetable Pakora with step-by-step photos.

Pakora is a delicious and popular food street snack, prepared with gram flour and vegetables, to which you can add anything of your choice, I added basic veggies like potatoes, onions, green chilies, and coriander leaves, additionally can be added spinach, eggplant usually pakora is had almost throughout the year, But in Ramadan, its demand has been increased, most people love to have an iftar, especially in Pakistan.

Which is considered an incomplete iftar table without Pakoras, samosa, or chaat. I prepare Pakoras from my homemade instant pakora mix powder, and from this same pakora mix powder, you can make chicken, prawns, potato, and chili pakoras easily, so give the go-ahead to know how to make mixed pakoras. 

 

If you have tried this  Vegetable Pak, 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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Take out the homemade instant pakora powder. In a medium mixing bowl
Note, don’t need to add any spices, they have already been added. Just add vegetables, es then fry, add veggies, and mix them well

Now add water gradually to the pakora batter and mix well until fluffy and thick without any lumps. Neither should the batter be thick nor rainy; it should not be properly coated with veggie. Keep aside for 20 minutes.

Take a wok or deep frying pan pour oil and heat it on medium flame, Oil should be not too hot otherwise pakora will remain uncooked from the inside and burn the crust, The best way to check the oil heat is you put one drop of batter if instantly pakora come up that means oil is too much hot or if take a second to come up that means oil is medium heated, it’s ideal heat to fry at 1 time add 3-4 pakora in the wok.

Flip it carefully so that it doesn’t shred. Fry them until you get a nice golden brown color.

Place the kitchen towel on the plate or tray to remove excess oil from the pakora. Transfer to the serving plate/tray.y

                 

Now Ready to serve with the ketchup and coriander sauce