Kunafa

Kunafa is an Arabic dessert. It can also be considered as the 'queen of sweets'.
Kunafa is actually made with kunafa dough, but we can try it with roasted thin vermicelli.
I'm sure everyone will love this and hope it is up to your taste.

For Inner Layer

Ingredients

• 1. Sugar - 2 tbs
•     Milk powder - 2 tbs
•     Corn flour - 3 tbs
•     Water - 2 cups
• 2. Fresh cream - 2 tbs
•     Cheese spread - 2 tbs
•     Cheese cube - 3 nos

Method

In a pan add the 1st ingredients and pour water and stir continuously. Cook over low heat for 5 to 10 minutes. Let it cool for 5 minutes. In a blender, blend this mixture with the 2nd ingredients.

For Outer Crispy Layer

Ingredients

• Roasted thin vermicelli - 250 gm
• Butter - 50 gm (unsalted)
• Pistachios (chopped) - for garnishing

For Sugar Syrup

Ingredients

• Sugar - 1.25 cup
• Water - 1/2 cup
• Rose water - 1 tbs
• Lemon juice - 1 tbs

Method

In a large bowl crush the roasted thin vermicelli with your hands and dry roast it again with butter for 2 minutes on a low flame. In a non-stick pan layer half of this vermicelli and press down lightly and evenly. Now pour the prepared cheese mixture over it. Cover it with remaining half of the vermicelli and spread evenly and then press gently with your hands. Keep this on a low flame for about 40 minutes. You can keep a steel/aluminium lid on the stove and place the non-stick pan over it.
Prepare the sugar syrup by combining all the ingredients for the syrup and bring to boil. Stir continuously.
Invert the kunafa to a plate and pour the sugar syrup immediately over the hot kunafa evenly . Let it cool completely. Garnish with chopped pistachios.  

Chicken Burger

Ingredients

• 1. Burger bun - 4 nos
•     Tomato sauce - 4 tbs
•     Cabbage - 100 gm (finely chopped)
•     Cucumber - 1/2 (sliced)
•     Tomato - 1 (sliced)
• 2. Chicken - 100 gm
• 3. Red chilly powder - 1 tbs
•     Turmeric powder - 1/4 tsp
•     Ginger garlic paste - 1 tbs
•     Salt - as required
•     Coconut oil - 5 tbs
•     Curry leaves - as required
• 4. Tomato sauce - 4 tbs

Method

Marinate the chicken with the 3rd ingredients. Cook this in a non-stick pan on a low flame. When the chicken is almost done, add tomato sauce and mix well. keep in a low flame for about 5 minutes. Mince the chicken and keep aside.

For Garlic Paste

Ingredients

• Milk - 1 cup
• Vinegar - 1 tbs
• Oil - 1 cup
• Garlic - 6 nos

Method

Pour milk in a blender and then add vinegar to it. When it is curdled, add garlic and oil to it and blend it till it becomes a thick paste.
Slice the burger into two halves. Spread tomato sauce on one half and spread the chopped cabbage over it. Top up with sliced tomatoes and cucumber. Spread the minced chicken over it and then add garlic paste on it. Spread a little bit of garlic paste on the second half. Place the second half on top of the first half and poke a toothpick on top of the burger.

Mutta Surka

Ingredients

• 1. Raw rice - 2 cups
• 2. Boiled rice - 1 cup
• 3. Egg - 2 nos
• 4. Coconut milk - 4 tbs
•     Salt
•     Oil - for frying
•     Green chilly - if required
•     Curry leaves - if required

Method

Soak the raw rice for 2 hours. Add all the ingredients from 1 to 4 and grind it till we get a thick batter. Heat oil in a kadai and pour 1 ladle of mixture and fry both the sides. You can add green chilly and curry leaves into the batter if required.

Butter Naan

Ingredients

• Maida - 4 cups
• Baking powder - 1/2 tsp
• Egg - 1 
• Sugar - 1/4 cup
• Butter - 100 gm
• Salt

• Yeast - 1.5 tsp
• Warm milk - 2 tsp
• Sugar - 1/2 tsp
• Curd - 1 tsp

Method

Mix yeast, milk, sugar and curd all together and keep it aside to leaven.

Mix rest of the ingredients and the yeast mixture and knead it well. Keep it aside for 3 hours approx. Roll the mixture into a small to medium sized rotis of medium thickness. Cook the naan in a tawa and spread butter over it.

Bread Pocket

For filling

Ingredients

•     Chicken - 100 g (boneless)
• 1. Pepper powder - 2 tsp
•     Turmeric powder - a pinch
•     Salt - to taste
• 2. Cabbage - 50 g (finely chopped)
•     Tomato - 1 (finely chopped)
•     Onion - 1 small (finely chopped)
•     Coriander leaves - 1/2 cup (finely chopped)

For garlic paste

• Milk - 1 cup
• Vinegar - 1 tbs
• Oil - 1 cup
• Garlic - 6 nos

Method

Pour milk in a blender and then add vinegar to it. When it is curdled up, add garlic and oil to it and blend it till it becomes a thick paste.

Cook the chicken with the first ingredients. Then pour a little oil into it and fry it. Mince the chicken and put it in the garlic paste. Mix all the ingredients second ingredients with salt and add it into the chicken garlic paste. Chicken filling is ready.

For Pocket

Ingredients

• Bread - 1 pack
• Bread crumbs - as required
• Egg - 2 nos

Method

Remove the sides of the bread slices. Take two slices of bread and stack on top of each other. Take a rolling pin and roll over those two slices to make it thin. Using little water press on four sides of the bread slices and then dip it in the beaten egg mixture. Then remove it from the mixture and roll it in bread crumbs.
Heat the frying pan, and deep fry each of the bread slice. Cut each of the fried slices in half and you will end up with two pockets. Fill it with the chicken filling. Bread pocket is ready to be served.