Chicken Malai Boti Paratha Roll is a
popular, yummy, and mouth-watering
snack. Everyone likes to have it with sauce and ketchup. You can use beef or mutton
boti as well. This is not hard to make, but it is a bit of a long process.
You get an unforgettable taste of the meal that
increases your appetite and makes you happy. Malai chicken roll paratha is made
in two ways: Barbeque or cooking in a pan.
I'll just
give it to charcoal smoke to bring the smoky flavor. If you have enough
space for the barbecue at home, you can prepare Chicken Boti in the oven
as well. I am cooking it on the stove, simply. Firstly, we prepare the dough, so let's prepare...
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In a bowl, put plain flour with the other ingredients and mix them together. Now start kneading the soft dough by adding water little by little, and keep kneading for 10 minutes. Apply some drops of melted ghee over the dough, cover it with cling wrap, rest it for 30 minutes, and keep aside.
In a bowl, put chicken boneless with spices and mix them well, then add yogurt with cream, mix them together until well mixed, and cover it. Keep in the fridge for 30 minutes.
In the grinder, put tamarind with spices. Blend them well until smooth; take them out into a bowl, keep aside. Now the sauce is ready.
In a frying pan, add oil, heat it on medium flame, add chicken mixture, stir it for a minute, and allow to cook for 10 minutes on low to medium flame until water dries completely.
Heat the charcoal on the stove for 15 minutes, place any small steel/aluminum bowl in the center of the chicken boti pan, pour some ghee over the charcoal, and cover the lid firmly for 3 minutes; the coal smoke will give it a smoky flavor. Set aside.
Take the dough out of the bowl and knead the dough again with your oiled hand for a minute; some extra flour on the plate for dusting. and roughly divide the dough into equal portions(ball-sized depends on how thick you want to make the roties_Take one ball of dough and roll out with the help of a rolling pin approx 5-6 inches in a round shape
Apply butter/ghee over the roti with the brush and sprinkle some flour dust. Here starts the tricky part: fold the roti like a fan till you reach the end; now hold from the two opposite ends and tap the dough on the counter to stretch the roti. Further, to understand, follow the above figure.
Gently start rolling the roti like a snail, press the end gently in the middle, cover, and keep in the fridge for 20 minutes.
Preheat the Tawa for 10 minutes, warm the pan on medium flame,e add 1 tbsp ghee, and place the paratha; cook for 1-2 minutes and flip, add another 1 tbsp ghee/butter, and cook till golden brown (use additional ghee/butter if required). Cook for another 2-3 minutes. Paratha is Ready for rolling.
Assemble: Now take one paratha, apply some sauce to the paratha, place the chicken mixture near the corner, lay the onion slices on top of the chicken mixture, and roll over the corner till the end.
Vanilla
Pound Cake
is the traditional classic, sweet, super soft tea cake recipe that is made
with a few basic ingredients, but in taste, it is so good. Cakes can be intimidating
to bake, but pound cakes and loaf cakes are much easier and quicker, and this
pound cake is a close second favorite to our all-time favorite Chocolate Cake Slices.
I always recommend adding buttermilk to the cake
batter because this brings softness and a light, rather dense texture. I
don’t like to eat it if you don’t prefer using buttermilk in cake batter; then milk can
be used at room temperature. Making a perfect cake depends on accurate
measurement. For which you must use a kitchen scale instead of a cup measurement
Here I wrote using a kitchen scale measurement, so I will suggest using it to achieve perfect cake results like my recipe. Trust me, after following my recipe, you
won’t want to buy a pound cake from the bakery. So soft and sweet cake
My Latest Recipe Pound Cake Video:
I am not self-promoting; once you try it, you'll see my point.
You’ll love making
this pound cake recipe on the weekends because it’s great for brunch or to
serve with coffee when you’re having friends and family over. You could also
make this by replacing the vanilla extract with orange extract, a dusting of
powdered sugar, and a teaspoon of orange zest on top.
For the best result, follow my detailed step-by-step photos, videos, and instructions and tips below.
Here I will tell you about my experience regarding making
a soft cake. That I learned from my mistakes initially
SOME TIPS FOR MAKING THE PERFECT POUND CAKE:
To make a soft and perfect cake, ensure that all ingredients are at room temperature.
Start by bringing your ingredients to room temperature. When mixing the butter and sugar, be patient and mix them until the mixture appears light and fluffy, which should take about 3 minutes. This step is crucial in this pound cake recipe, so take your time.
If you’re vegetarian, vegan, or have an egg allergy, you can substitute yogurt for the egg. However, I highly recommend using condensed milk instead of yogurt. In this case, you should also use baking powder and 1/4 teaspoon of baking soda.
If you prefer yogurt, add ½ teaspoon of white vinegar along with the baking soda and baking powder. These ingredients will help the cake rise properly while keeping it soft and spongy.
Avoid removing the pound cake from the loaf pan immediately. Let the cake cool for about 10 minutes, or until it's halfway cooled, before flipping it out of the pan and allowing it to reach room temperature.
Use butter and flour to grease your pan rather than cooking spray, as the latter may prevent the cake from rising fully.
Do not use an electric mixer for combining the dry ingredients with the batter. The batter contains air bubbles that help the cake rise, and mixing can cause these bubbles to pop, resulting in a denser and harder cake.
Maintaining the correct oven temperature is essential for achieving soft and light pound cakes. If the temperature is too high, the cake may burn on the outside while remaining uncooked on the inside. Conversely, if the temperature is too low, the cake may become soggy and dense. The ideal baking temperature for cakes is 180°C.
Use a toothpick to check the doneness of your
cake. If it comes out clean, the cake is ready. If it starts browning around
the edges, it is over-baked, and your cake will lose a lot of moisture.
Using a large quantity of baking powder will make
your cake taste spoiled
I won’t recommend using a pot to bake a cake, as my
result is not as good as it should be, but if you are used to baking cakes in a pot, then
keep one thing in mind: the pot should have a wide and thick base so that it can be properly preheated from all
sides
Serve:Once cooled, remove the pound cake from the loaf pan, slice, and serve with any of your favorite toppings or
ice cream.
Store: Pound cake will keep at room temperature and tightly sealed for 3-4 days. I don’t usually recommend putting the cake in the
refrigerator, but pound cake won’t go stale as quickly due to the density of
the cake.
If you have tried this Vanilla Pound Cake, then don’t forget to
rate the recipe. You can also follow me on social media to see what’s latest in my
kitchen!
Like Our Videos? Then, follow
and subscribeto us on YouTube to get the latest Recipe Video updates.
Preheat the oven to 350 degrees and grease the 8×4-inch loaf pan with butter.
Sift the flour and add baking powder, yellow food
color, and salt. Stir to combine well, and set it aside.
Crack
the eggs one by one into the small bowl and then transfer them to the mixing
bowl. Start
beating the eggs at low speed for a few seconds, then add sugar.
Now increase the speed gradually. Beat until the
egg mixture turns creamy and fluffy. Once it turns to a light and fluffy batter, pour milk and oil, and then start beating once
again on low speed, add vanilla essence, and mix slowly with a hand beater.
Add dry ingredients little by little, and fold
the maida slowly by hand; otherwise, the batter may sit. Likewise, finish the
maida by putting it into the batter. The batter consistency should be thick and pourable.
Transfer
the cake batter to the loaf pan and tap it down to remove excess air. Bake the cake in a preheated oven at 180 Celsius for 40-45 minutes or until the toothpick comes out clean.
Once the pound cake is
baked, leave it for 10 minutes. Next, scrape the edges carefully, take the cake
out of the loaf pan, and let it cool down completely on a wire rack.
Once cooled, cut into slices.
You can see in the picture and video how it makes it
fluffy and soft.t
These are quite a flaky, buttery, and
mouth-watering snack. Today, I am gonna share an interesting snack with you that you have never heard of before. That amazing snack is known as a " khajoor. "
Confucius probably immediately comes to your
mind; khajoor means dates and palms. I am calling khajoor, not at all, my dear
readers; it's a flaky and buttery snack in taste. As you take it in your mouth, it
definitely will melt easily within a few seconds.
But to prepare this recipe will have to take care of accurate measurements, which will be told to you next with step-by-step photos, so that you can clearly get it and make it at home. Keep in mind that always introducing a new experiment requires some effort for them,
Certainly, that may be a bit hard, but gradually you will be able to do something new in your life; it doesn't matter if they belong to any field of life; however, this will be a new experience for you, but assure you that everyone will love to have it with tea or coffee.
Khajoor is prepared with all-purpose flour, suji (semolina), sugar, ghee, and salt, then rubbed on the palm for 10 minutes till it turns to a crumbly texture, right after kneading into a hard dough with very little water. Because if you knead it soft, you will never be able to make crispy khajoor.
It's my family's version that used to be made by my grandmother and mother. It's not easy to make; it is a bit hard, but this snack can be kept in an airtight jar or container for a month. It's a great snack for tea, as it can remove even your intermittent hunger, so let’s begin.
If you have tried this Crispy Khajoor, then don’t forget to rate the recipe. You can also follow me on social media.
Don't stir for a few minutes after adding khajoor to the oil; let it cook over medium flame for 2-3 minutes.
After 2 minutes, stir the khajoor around slowly, so that it can evenly cook from all sides.
Now you can see appearing nicely brown colorappearing on the khajoor crust. Once it gets golden brown, drain it from the oil. Place them on a kitchen paper towel to remove excess oil.
.
Now transfer them to the serving dish. Khajoor Nemki snack is ready to serve with coffee and tea.
