How To make Madras Chicken Buns
1/4 c Nonfat yogurt 1/2 c Celery, diced
2 tb Chutney 1 Tart apples, chopped
1 tb Butter 3/4 ts Curry powder
1/2 Onion, finely chopped 2 c Cooked chicken, chopped
1/2 Bell pepper, finely chopped 4 Hamburger buns
In a small bowl, combine sour cream or yogurt and chutney until well blended; set aside. In a skillet, melt butter or margarine over medium heat. Add onion, bell pepper, celery, and apple. Cook until onion is soft but not browned. Stir in curry powder; cook one minute. Add chicken, and cook for 3 minutes or until heated through. Stir in sour cream mix; cook for 1 minute. Remove skillet from heat, but keep warm. Toast buns. Spoon 1/2 c of mixture onto each bun. Makes 4 sandwiches. Note: I prefer to serve this over hot cooked egg noodles or fettuccine. Recipe By: Food and Fitness Cookbook Per serving: 317 Calories; 8g Fat (24% calories from fat); 27g Protein; 33g Carbohydrate; 67mg Cholesterol; 438mg Sodium
From: Faylen Date: 10-03-96 (19:59) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627. -----
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1/2 cup Milk
1 tsp Sugar
1 tsp Yeast
2 cup Maida
3 tbsp Sugar
1/8 tsp Salt
1/4 cup melted Butter
3 inch Cinnamon
2+2 tbsp Brown Sugar
2 tbsp room temperature Butter
For Glaze:
4 tbsp Powdered Sugar
1 tbsp Milk
1 tsp melted Butter
Bake at 350 F / 175 C for 25-27 min
Pan : medium heat for 27 min
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Tips to prevent excess oil absorption.
1) Roll the bread into thin layer this will close out the air pockets in the bread and prevent oil from seeping inside.
2) The oil temperature should be medium high. If the temperature is too low then the bread will soak up too much oil. If its too high then the outer surface will get burnt very quickly.
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Madurai Bun Parotta is a famous south-Indian #StreetFood that is Crispy on the outside while
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For Empty Salna Recipe, Click here:
For Chicken Salna, Click here:
Bun Parotta Recipe:
Maida (All Purpose Flour) - 500 grams (4 Cup) + 3 tbsp
Egg - 1 no
Milk - 2 tbsp
Water - 1 Cup
Salt - 1 1/2 tsp
Sugar - 2 tsp
Oil - 1 tbsp + 2 tbsp + As Needed
Cooking Instructions:
1. In a bowl, combine Egg, Milk, Water, Salt, and Sugar. Mix well until all the ingredients are incorporated together.
2. In another kneading bowl, take the maida and add the wet mixture prepared above and mix to form a dough.
3. Continue to knead the dough for 15 mins until the dough is very soft and stretchy.
4. Add 1 tbsp oil on top of the dough to prevent it from drying and cover the bowl with a cloth.
5. Rest the dough for a minimum of 2 hours and a maximum of 5 hours.
6. Make individual 2-inch dough balls.
7. Add 2 tbsp of oil on the dough balls and rest for another 30 minutes.
8. Take a dough ball and flatten it as thin as possible by forming a large circle. Apply oil on the spread dough.
9 . Fold the dough vertically and roll it sidewise. Turn the dough sideways to make it a spiraled dough about 3 inches in height.
10. Gently flatten the dough using your palms into a 4-inch circle.
11. Add some oil on the Tawa, place the gently flattened parotta and cook on medium-high heat for 2 minutes, and flip. Continue cooking on the other side for another 2 minutes.
12. Remove from heat and tap on the side of the parotta to fluff it up and to resemble a bun.
13. Repeat the above steps for all the parottas.
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