Dragon Chicken Lettuce Wraps




If you guys are looking for a low carb, gluten free yet flavorful recipe, you have come at the right place. Try out this very interesting wrap….dragon chicken lettuce wraps. It is amazing!



This lettuce wraps recipe creates the perfect combination of savory, spicy and crunchy that I just love. Plus they’re easy. And I always like easy. Don’t you? 



You can stuff just about anything in them, and it gives you a little fiber and the protein boost too. Kids will love this. You can add in veggies in it too for the vitamins. As long as you have plenty of filling everyone will leave the table satisfied. 



I have used dragon chicken as the filling.  It is a Chinese dish and it tastes really good, absolutely FLAVOR PACKED. I seriously love any food that falls in the thai/chinese category for their strong flavors. 



I had used a nice sweet and spicy mayo sauce to go with the chicken in the wrap. Actually i didn’t think of adding the sauce while shooting, i got the idea later when i was serving these wraps to my family. It was a match made in heaven. So you guys, please do serve these wraps with the sauce. Its a must, must, MUST!



I could eat various versions of lettuce wraps for every meal! I love it that much. Im sure you will enjoy this too. Try them! 



Serves 4
Recipe courtesy: aarthi of yummytummyaarthi



DRAGON CHICKEN:

500 g Boneless Chicken Breast (cut in thin strips)
Coriander leaves or Spring Onion for garnishing (finely chopped)
Oil for Deep frying

For marination:

1 tsp Dark Soya Sauce 
2 tsp Red Chilly Paste  (ground up dry red chilli) 
1 Egg 
1/2 cup All Purpose Flour 
1/4 cup Corn Flour / Corn Starch 
1 tbsp ginger garlic paste
Salt to taste

For sauce:

1 tbsp Oil 
3 Dry Red Chilli 
4 tbsp Cashews broken into small pieces
1 Onion, large sliced thinly
1/2 of a Capsicum / Bell Peppers, sliced thinly
1 tbsp ginger garlic paste
1 tsp Red Chilli Paste
1 tsp Dark Soya sauce 
2 tbsp Tomato Ketchup 
Salt to taste
1 tsp Sugar 



1. Marinate the chicken with all the ingredients listed under marination. Mix well and let it sit for 15  mins. Deep fry these chicken strips till golden brown in color. Drain and set aside.



2. Heat oil in a frying pan and add in dry red chilli and cashews. Fry them till golden. 
3. Add in onions and sauté for sometime. Add the bell peppers and toss well in the oil. Add in ginger garlic paste and sauté for a min.
4. Now add in red chilli paste, soy sauce, tomato ketchup, salt, sugar and mix well.
5. Cook this for a couple of mins till the water evaporates and sauce thickens.
6. Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or springonion and mix well.

Assembly:
Iceberg lettuce leaves

Sweet and spicy mayo sauce:
3tbsp plain mayonnaise
2 tsp Sriracha sauce
2 tsp honey
Mix all the ingredients. 
1. Spoon the chicken mixture onto the lettuce leaves. 
2. Add the sweet mayo sauce and few cashews. 
3. Serve immediately. 

Notes:
1. Don’t forget to drizzle the sweet and spicy mayo sauce on the chicken. I forgot to put it on the chicken while shooting. 
2. Red chilli paste can be made by boiling the dry chillies for few minutes and then grinding them to a paste. 
3.  Iceberg lettuce is much better than the normal romaine lettuce as the former will be super crispy. 


Peanut Butter Stuffed French Toasts



Breakfast is the most important meal of the day, so make it special. Start your day in style with this beautiful, simple, glorious, easy, delectable, scrumptious, and heavenly peanut butter filled french toast, which I served with syrup, raspberries and strawberries. 


Me and my husband are a big fan of breakfast. We love…looove to have fancy breakfast to kick start our day. Be it a nice Indian breakfast, Arabic or English breakfast, we both enjoy this meal the most. 




French toast is always a classic and perfect option. It doesn’t have to be a junky breakfast. In fact, it can be an energizing start to the day with the protein from the egg, and the antioxidants from the strawberries. 


The peanut butter also has many nutritional benefits, the main feature being the high protein content and also healthy fats. I always like to use whole meal bread which is always better than the normal white bread. Serve with a small amount of maple syrup, chocolate syrup or honey on the side if you want to control the amount of sugar you or your kids are getting. 


Lemme tell you when the peanut butter is slathered on top of the hot french toast, it starts to melt and mix with the honey, maple syrup or the chocolate syrup that is lavishly poured on top of the stacked french toast and it tastes out of this world. 


Serves 2
Makes three sandwiches
Recipe courtesy: Trish of momontimeout
1/2 cup whole milk
1/8 cup all-purpose flour
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
2 tbsp sugar
6 slices whole meal bread
Creamy or crunchy peanut butter
Butter or olive oil
Maple syrup (optional)
Powdered sugar (optional)
Chocolate syrup (optional)

1. Whisk together flour and milk in a bowl until smooth. 
2. Whisk in eggs, vanilla, cinnamon, nutmeg and salt. Pour into a shallow pan that is wide enough for your bread. 
3. Heat a griddle pan or frying pan over medium heat. 
4. Generously oil or butter the pan. 
5. Dip the bread slices in egg mixture letting sit for 15-30 seconds until mixture is lightly absorbed. 
6. Transfer to griddle, letting excess egg drip off. 
7. Cook the bread with the lid on in very low flame until cooked. The bread should be browned on both sides and crisp. 
8. Spread a tablespoon of peanut butter on each side of bread. Serve as single slices or as sandwich. 
9. Drizzle with maple syrup, honey or chocolate syrup and dust with powdered sugar if desired. 


Notes:
✔️ If you are allergic to peanut butter, replace it with Nutella, or jam or else you can enjoy them as it is. 
✔️ Peanut butter and jam together is a superb pair. So if you desire, spread peanut butter on one slice and jam on the other and make a sandwich. 
✔️ Do not soak the bread in the egg mixture for long, or else the french toast would get soggy. 
✔️ Serve these right away. 

I am taking this breakfast items to Angies Fiesta Friday which is being cohosted by Tracy@scratchitcook and Nancy@feastingwithfriendsblog.

Cookies and Cream Pudding Shots



Last week, i really wanted to make my nephew, Amaan a delicious dessert. He loves anything sweet and if the dessert has oreos in it, he would be the happiest boy on the planet (btw thats my nephew’s photograph on my gravatar display pic, the boy with the sweet grin). 



I wanted to incorporate oreos and cream. Thats where the idea was born and i came up with cookies and cream pudding shots. 




The name describes this dessert perfectly. It is heavenly… and dangerous. For your waist, that is. It’s one of those desserts you can’t. stop. eating……So don’t say I didn’t warn you!  😃







But its totally worth it, its that amazing. If you are an Oreo lover or hater, I’m sure you will certainly love this pudding. Do give this pudding a try and be immensely satisfied with the taste. 


Yields 8-10 shot glasses

8-10 Oreos crushed
100 g Marie biscuit/Graham crackers
1/2 cup water 
2 tsp bournvita/ milo/ nesquik/ instant coffee powder
1/4 cup powdered sugar
1/3 cup sweetened condensed milk
100 g unsalted butter softened
500 ml thick cream
1/2 tsp vanilla essence
CREAM:

1. Whisk butter till creamy. 
2. Whisk the cream in butter till light and fluffy. 
3. Add in condensed milk, sugar and vanilla essence and cream again. 
ASSEMBLING:

1. Mix the bournvita powder in water and keep aside. 
2. Dip marie biscuits in this mix and layer on the bottom of a shot glass. 
3. Next add in the cream. 
4. Add a layer of crushed oreo. 
5. Again add cream, then marie, cream and finally oreos. 
6. Chill in refrigerator for about 4 hours. 
7. Garnish with galaxy flute. 

Notes: 
✔️ Use piping bag to pour the cream in the glasses neatly. 
✔️ You can also use whipped cream for this, if you prefer that. 
✔️ This pudding can be presented in a shot glass or flute glass. You can also assemble the entire pudding in one big dish and cut them in squares once chilled. 
✔️ As this pudding is a little heavy on the stomach, it is preferable to serve these in smaller portions. 
I am taking this crowd pleaser dessert to Angie’s  Fiesta Friday, which is being cohosted by Elaine@foodbod and Caroline@ carolinescooking

 

Chicken Tikka Pizza

2015/02/img_6753-0.jpg Today i am bringing you guys an amazing fusion dish. Fusion cooking is a delight! It creates magic and is fairly easy to do. When we combine a number of cuisines in one meal, we get a delicious combination of new tastes and flavors. Here is the recipe of an indo-italian chicken tikka pizza.

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2015/02/img_6800.jpg I actually don’t like the usual pizza sauce, maybe because i am a tomato-phobic kinda person. But i saw this particular recipe in Shumaila’s blog, novicehousewife and i couldnt resist. It sounded AH-mazing!…and it sure was! It was “love at first bite”!

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2015/02/img_6798.jpg The speciality in this recipe is the pizza sauce. This homemade pizza sauce has soo much more flavor than the usual sauce, especially the indian flavors which i love. The main ingredients which give this sauce the indian touch are, kasuri methi (dried fenugreek leaves) and zeera (cumin). The red chilli powder gives that extra oomph to the sauce.

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2015/02/img_6758-0.jpg If you ask me if what makes a good pizza, i would definitely say that it is the sauce. I will overlook a ‘meh’ crust if the sauce is good. Yeah, but of course, i would prefer when both the crust and sauce are amazing, but the highlight of a pizza for me is definitely its sauce. And this sauce is just ‘magical perfection’.

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2015/02/img_6748.jpg Talking about the crust, i prefer thin crust pizza over a thick chewy one. And this recipe gives you the perrrfect crust. The best part is that it is super easy. Hope you guys give this recipe a try.

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2015/02/img_6769.jpg Recipe courtesy: Shumaila of novicehousewife PIZZA DOUGH: Yields 3 21/4 cup flour (chilled) 3/4 tsp salt 1/2 tsp yeast 1/8 cup (half of 1/4 cup) olive oil 3/4 cup ice cold water

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1. Stir together flour, salt and yeast in a bowl with a wooden spoon.
2. Stir in oil,and water until flour is all absorbed.
3. Knead for about 5-7 minutes till you get a smooth, sticky dough. If the dough is very dry add few more drops of water. The dough will stick a little in the bottom, but not on the sides.
4. Sprinkle flour on the counter and transfer the dough there.
5. Cut the dough into 3 equal portions. 6. Sprinkle flour over dough and make rounds and place in the pizza pan.
7. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days.

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CHICKEN TIKKA:

440 gm chicken, cut into bite sized pieces
1 tbsp lemon juice
¼ cup yogurt, whisked
2 tbsp ginger garlic paste
1 heaping tsp roasted cumin powder ½ tsp garam masala
1½ tsp red chilli powder
salt, to taste
1 tsp vegetable oil)
1 tbsp gram flour (besan)
1½ tsp coriander powder
½ tsp onion powder

1. Marinate the chicken pieces with all the above mentioned ingredients and keep overnight or atleast for 4 hours. Broil on high for 8-10 minutes, turning once over. Or grill the chicken. I shallow fried it in a pan till cooked and gets a coating on the chicken. Once cooled shred the chicken into smaller pieces.

PIZZA SAUCE:

2 tbsp butter
2 inch stick cinnamon
3-4 green cardamoms, crushed slightly 1/4 tsp fenugreek seeds (methi seeds) 1½ tbsp ginger garlic paste
salt, to taste
2 tsp red chilli powder
One 340 gram can tomato paste
2-3 green chillies, finely chopped
1 tbsp kasoori methi (dried fenugreek leaves)
1 tbsp roasted cumin powder
1 cup water

1. Heat butter in a pan. Add in the cinnamon, cardamom, fenugreek seeds and let it splutter.
2. When the aroma comes, add in the ginger garlic paste, chilli powder,and saute the paste for few seconds.
3. Add in the green chillies, tomato paste, salt and fry for few minutes. Add in water and cumin powder. Cook till oil separates. Take off heat and let it cool.

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ASSEMBLY:

1. Two hours before you are ready to bake your pizza, remove your pizza dough balls from the refrigerator. And let rest on a lightly floured surface for about 2 hours.
2. Preheat oven to 400F. Dust your sheet pan or peel with cornmeal or semolina flour. You need not do this if you are using a proper pizza pan.
3. Roll out your pizza dough. Place it on the pan. Add some melted butter or olive oil on top of your rolled out pizza. Spread 2-3 tbsp of pizza sauce. 4. Top generously with the chicken tikka. Sprinkle mozzarella cheese.
5. Bake for 8-10 minutes or until cheese has melted and crust has cooked. Sprinkle chopped coriander or mint leaves.

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Notes:

✔️ If you want to store the extra pizza dough for future use, just oil the dough ball all around and put each ball into separate zippered freezer bag. You can freeze this way for about 3 months. The day before you plan on using them, just transfer the dough to the refrigerator. And on the day of usage, remove from fridge, place on a floured counter and gently press the ball into 1/2 inch thickness and let rise for 2 hours.
✔️ The crust cooks really fast. Mine actually took just 7 minutes. Do not over cook or your crust will become hard. By the time the cheese melts, the crust will get cooked. Even then just check before taking out.
✔️ This recipe makes about 11/2 cups of pizza sauce, I often have a bit leftover for during the week if I want to make pizza pinwheels or homemade pizza rolls. Sometimes, I place the extra sauce in sterilized jars and freeze it until i need it next. I just let it thaw in the refrigerator when i know i am going to need it.
✔️You wont require much time in the kitchen if you prepare the dough and marinate the chicken the night before. The next day, you will just have to grill the chicken, and thaw the dough for 2 hours and assemble the pizza.

2015/02/img_6766.jpg Lets go to Angies fiesta friday with this dish. Im sure all will enjoy this dish. :)

Sweet Coconut Rolls

This buttery, gooey, and delicate coconut rolls are a reminiscent of a cinnamon roll, but stuffed with a sweet rich coconut filling instead.

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They look soo pretty when baked and it is surprisingly easy to put together. The bun is super soft and the filling recipe is similar to that of coconut ladoo. I simply love coconut flavor in anything.

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I used to have this philipino coconut bun since i was a child named pande coco from the grocery. I loove it! I have it even now. Pande coco is a normal bun but has sweet coconut filling in it. I always wanted to make a similar one at home. I loove cinnamon roll too, mainly the bun part of the roll (I’m not much of a fan of cinnamon flavor). So i thought of combining both the recipes and came up with this beauty.

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You will want to try these. I hope you try them and let me know if you liked them as much as I did. Oh and by the way, if you can’t eat them all in one day they last quite a while in the fridge, even 4 days later, just microwave them for 30 seconds and they taste like you just pulled them out of the oven.

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FOR THE ROLLS:

240 ml whole milk
1/4 cup vegetable oil
1/4 cup sugar
11/4 tsp of active dry yeast
2 cups ( plus 1/4 cup extra, reserved ) all purpose flour
1/4 tsp ( heaping ) baking powder
1/4 tsp baking soda
1/4 tsp ( heaping ) salt
Plenty of melted butter

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1. Heat the milk, vegetable oil and sugar in a saucepan until a boil ( just below boiling). Remove from flame and let cool to warm.
2. Sprinkle the yeast on top of the milk mix, cover for 1 minute.
3. Add in 2 cups of flour. Stir with a wooden spoon until just combined. You don’t have to knead with hand. Cover with a kitchen towel, and keep in a warm place for 1 hour.
4. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and remaining flour. Stir thoroughly to combine. You can use the dough right away, or keep it in a bowl and refrigerate for up to 3 days.
5. Preheat oven to 375 degree fahrenheit. 

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FOR THE FILLING:

2 cups desiccated coconut
1 tin sweetened condensed milk
2 tbsp butter
Almond flakes

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1. Heat the butter in a saucepan and add in coconut. Mix well.
2. Add in the condensed milk. And mix for about 3-4 minutes until the mixture leaves the sides of the pan and forms a mass. Remove from heat.

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FOR THE GLAZE:

11/2 cup powdered sugar
1/4 tsp salt
1/4 tsp vanilla
1/4 cup cold milk

1. Mix all glaze ingredients till smooth.

ASSEMBLY:

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1. To assemble the rolls, on a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. Brush melted butter evenly.
2. Spread the filling on the rolled dough evenly. Sprinkle almond flakes.

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3. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
4. With a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter on 9 inch baking trays. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
5. Cover all the pans with a kitchen towel and set aside to rise for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
6. Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time.

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NOTES:

1. If you don’t like coconut filling you can make cinnamon roll instead. Pour 1/4 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle ground cinnamon and 1/4 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar!

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Lets go to Angies fiesta friday with this dish which is being cohosted by Tina@mademoisellegourmande and Juju@cookingwithauntjuju.

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Boston Cream Pie Cheesecake Cake

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I love todays recipe because it has it ALL…Cake, Cheesecake and chocolate. Yumm! You won’t need dessert for a week after eating a slice of this! Even though boston cream pie involve three different components, they come together quite easily and are a cinch to assemble.

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I had made the real boston cream pie long back during my college times and needless to say, it was an enormous hit. I had no doubt that the cake version would be just as good, and i was right. You cant go wrong with cheese cake and chocolate.

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For those of you who dont know what boston cream pie is, it is a cake that is filled with a custard or cream filling and frosted with chocolate. Here i replaced the custard with cheese cake. I think you all should give this recipe a try, it is not to be missed.

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CAKE LAYER:

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter (room temperature)
1 cup granulated sugar
1 egg
1 tsp vanilla
3/4 cup milk

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1. Preheat oven to 350°F
2. Grease a 9 or 10 inch springform pan, set aside.
3. Sift together flour, baking powder and salt.
4. Cream together the butter and sugar until light and fluffy. This may take about 10 mins in a stand mixer.
5. Add in the eggs and vanilla and continue beating until smooth.
6. Fold in the flour mixture alternating with milk, starting and ending with flour. Fold until just blended.
7. Pour in springform pan. Bake for 25 minutes or until center is set and toothpick comes out clean.

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CHEESECAKE LAYER:

600g cream cheese (room temperature)
1 can Sweetened condensed milk (397g)
100 g sugar
1-2 tbsp lemon juice
2 tsp vanilla extract
3 large eggs

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1. In a bowl beat the cream cheese and condensed milk until smooth.
2. Add sugar, lemon juice, vanilla and eggs. Beat together till nicely mixed.
3. Pour this mixture over the baked cake in springform pan spreading to cover.

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4. Reduce the oven temperature to 300 degree and bake for 1 hour till the outside edges appear set when gently shaken. Cool on a wire rack for 15 minutes.
5. Loosen the edges of the cake using a butter knife around the cake. Let the cake cool completely.
6. Cover the cake and refrigerate for a minimum of 4 hours or preferably overnight.

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MILK CHOCOLATE GANACHE:

226 g milk chocolate, finely chopped
1 cup heavy cream

1. Place half of the chocolate in a bowl. Heat heavy cream on a medium high heat until it comes to a boil.
2. Remove from heat and immediately pour over chocolate and stir until chocolate is completely melted.
3. Add remaining chocolate and mix until completely melted.
4. Cool the ganache until it is thickened a bit, but thin thin enough for pouring on top of the cake. I cooled mine in the fridge for 1 hour.
5. Pour the ganache over cheesecake cake evenly and chill again until ready to serve.

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Notes:

✔️ Even though the steps look intimidating, it is actually not very hard to make this. I made the cake batter first and while that was baking, i made the cheese cake batter. Then you just have to pour the cheesecake batter on top of cake and bake. Both cake and cheesecake recipe is very simple and basic. Doesn’t take much time to prepare it. Then i refrigerated it overnight. I made the ganache the next day and poured on the cake.
✔️ The temperature may vary in different ovens, so just regulate the baking time accordingly.
✔️ The cake layer might get hard if you refrigerate for more than 2 days. So either try to finish the cake soon, which wont be very difficult😉 or just let the cake sit out for sometime before digging in, if you are eating after 2-3 days.

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I am taking this crowd pleaser dish to Angie’s 55th Fiesta Friday which is being co-hosted by Sue@burgerbird and Suzanne@apuginthekitchen. I am taking this dish to Justine’s tea time event too. Lets have some fun. :)

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