CHICKEN CAKE - LAYERED CHICKEN CAKE / SPICY CHICKEN LAYER CAKE

SPICY SNACK / LAYERED CHICKEN CAKE

Bread snacks are the family favorite and a great snack to attract kids. I have posted many bread snacks and recipes with bread on my blog recently. Today am with a spicy chicken cake that is too perfect for a get-together or parties. Is it cake? Or is it bread sandwich? But for sure, this is a tasty evening snack for the whole family. Such bread recipes for snacks are always kids favorite.  This layered spicy chicken cake is an impressive bread snack stuffed with chicken filling. The filling is all up to your choice. You can stuff this bread cake with veg sandwich fillings or fish sandwich filling or like so. So whip up this chicken cake that everyone is going to be talking about it with no doubt. You can also serve this chicken cake with a single layer. So friends, tuck in. Just pick a slice of this cake, dip it in any sauce or condiment and enjoy. It was just mouth melting with spicy chicken filling. Hope you all enjoyed this snack as well and will be back with chicken cupcakes soon. So let us see how to make this yummy spicy snack at home quickly. Here is the recipe showing how to make chicken cake/ bread cake recipe/ chicken cake southern living/bread cake recipe/bread recipes/bread recipes for kids/easy snacks with bread/sandwich bread recipes/indian snacks with bread/spicy evening snacks/easy evening snacks/hot snacks. 

INGREDIENTS (for a small cake)

Bread     - 1 pack (it depends upon the size of the cake)

Ghee      - 1 tbsp, for greasing

Coriander leaves  - to garnish

For the chicken filling

Minced chicken                - 1.5 cups

Carrot grated and ground - 1 carrot, medium sized

Chicken masala or chicken stock cube - 1 tbsp, optional

Garlic powder                   - 1 tsp + 1 tsp

Coriander leaves               - quarter a cup, very finely sliced

Onion                                - 1, big, finely sliced

Oil                                     - 1 tbsp

For the egg batter

Egg                  - 4 nos, large

Milk                 - 3 tbsp

Salt                   - to taste

Pepper powder  - quarter tsp

PREPARATION

• For minced chicken - Marinate 250 gms of chicken pieces with turmeric powder, chili powder, coriander powder, and salt. Add half a cup of water and cook it until the chicken is done and water gets dried completely. (add fewer spices and salt than required). When done, let it cool and shred the chicken and mince it or pulse it in the grinder. Set aside.
• For egg batter  - Beat eggs, milk, salt, and pepper well in a wide bowl. Set aside.
• For the chicken filling - Heat a pan with oil. Saute onion until golden. When done, set aside half of the sauteed onion in a bowl. Now add ground carrot and saute well. Add half of the minced chicken along with garlic powder and salt. Saute well. Transfer it to a bowl.So our carrot chicken layer is done. Now let us prepare the green layer or coriander chicken layer. For that, add the prepared sauteed onion to the same pan. To this, add the minced chicken and garlic powder. Saute well and add sliced coriander leaves. When done, transfer it to a bowl. So coriander chicken layer is ready.

• So let us make the chicken cake - Remove the sides of the bread and set aside. Bread required for this cake depends upon the size of the pan used. So you have to use more or less bread than given in the recipe.
• Heat a pan and grease with ghee. Once the pan is hot, make the flame very low(very important). Now dip each bread slices in the egg batter and line in the pan. Keep the bread slices close to each other and make a round shape with these bread slices  (you have to cut the slices to fill the gaps and for making a round shape. Please check the video given above).
• Then switch off the flame (very important).  Spread the prepared carrot chicken filling over it evenly. Again cover the stuffing with the bread slices by dipping each slice in egg batter and arranging closely to each other. You can level the top with the back of a spoon or spatula.
• Grease the top with some ghee and gently flip the cake. (if you are worried to flip the cake inside the pan, then you can just invert it to another greased pan. ) Switch on the flame and make the flame to medium-low(note it carefully)
• Now pour a spoon of egg batter over it. Spread the coriander chicken filling evenly and cover it with bread slices (the same process). Level the top with a spatula, sprinkle some ghee over it and pour some egg batter. Garnish with coriander leaves.
• Gently flip again, pour some egg batter and garnish with coriander leaves. 
• When both sides are done, transfer it to plate.
• Once cooled, cut into desired shapes.

SHRIMP CURRY RECIPES - NO OIL PRAWNS CURRY

NO OIL SHRIMP CURRY

Here am with a simple and yet healthy no oil prawns curry which is beneficial to those who are more concerned about their weight and those who want to avoid fat completely. So no need to compramise on taste, do try this delicious shrimp curry without oil. Here is the recipe showing how to make shrimp curry without oil/ no oil prawns curry/shrimp recipes/ curry recipes.

INGREDIENTS

Prawns     - 250 g

Tomato     - 2 nos, medium sized, sliced

Turmeric powder       - half tsp

Kashmir chili powder- 2 tsp

Coriander powder      - 2 tsp

Ginger garlic paste     - 1 tbsp

Curry leaves               

Salt

Coconut oil (1 tbsp) if required - finally to top with

PREPARATION

• Take a clay pot or manchatti or a wok. Add in all those ingredients except prawns and coconut oil (optional).  You can also add a green chili too (as per your heat preference)
• Mash it well with your hand. Then add the cleaned prawns. Let it cook for few minutes.
• Once it starts to boil, add a cup of hot water and cook until the gravy thickens and prawns are done. Check for salt.
• Finally, if required add a tablespoons of coconut oil on the top and remove from flame. Let it stay covered for 30 minutes (for best result). 

MUSHROOM RECIPES - MUSHROOM CHILLI GRAVY RECIPE

MUSHROOM CHILLI GRAVY RECIPE 

Cooking is my passion but i hate to clear the mess it creates after cooking a great meal. So for those who love mess-free cooking, here is a great recipe. Mushroom, the veggie my family love the most. So I often create wonders in my kitchen with this versatile veggie. I know there are hundreds of varieties prepared with this vegetable. Yet here am with a yummy gravy recipe which is very flavorful. Absolutely no compromise in taste and texture. right?Let me remind you something while making this yummy dish. Use fresh mushroom while making any mushroom recipes that gives a promise of success for sure. So let us move on to the recipe showing how to make mushroom chilli gravy recipe.

INGREDIENTS

Mushroom   - 500 g, sliced

Oil

Chopped coriander leaves

For marination

All purpose flour/maida - 4 tsp

Corn flour             - 3 tsp

Garlic powder      - 1 tsp

Salt                      - to taste (add less)

For the sauce

Garlic Cloves     - 5 nos, finely chopped

Green chilies      - 2 nos, chopped

Onion                  - 1, big, chopped

Bell peppers        - as required, cubed

Tomato sauce       - 1 tsp + 2 tsp 

Chili powder        - half tsp

Pepper powder     - half a tsp

Soy sauce             - 1 tbsp

Cornflour              - 1 tsp mixed in some water

Sugar                     - 1 tsp

PREPARATION

• Make the marinade by adding all ingredients given under for marination in a bowl. Make a thick paste by adding water little by little. Do not make the batter too thick or too thin. Marinate the sliced mushroom with this marinade.
• Heat oil in a pan and fry the marinated mushrooms one by one until crisp and golden. Fry in batches. Transfer it to a plate. Set aside.
• Now make the sauce. For that, heat oil in a pan(2 tsp). Add the chopped garlic and saute for a minute. Then add chilies and onion. Saute until onion turns translucent. 
• Then add bell peppers cubed. Saute for a while. Mix 1 tsp of tomato sauce with half tsp of chili powder and add it along with pepper powder. Mix well. Add half a cup of warm water and mix well. Let it cook for a while. 
• Then add soy sauce and cornflour mixed water. Saute well. Once it starts to thick, add the fried mushroom and mix well.
• Once the gravy thickens, add quarter a cup of warm water and mix very well. Let it cook well for few minutes.
• Finally, add 2 tsp of tomato sauce and pepper powder. Add sugar and mix well. Let it cook for a minute and serve hot. Add sauces as per your taste and preference. 
• It pairs best with chapati, ghee rice etc.

Chicken 65 recipe | How to Make Perfect Chicken 65 Recipe at Home | Ayesha's Kitchen

CHICKEN 65 RECIPE

So get ready for the party with your friends and look this up. We can't think of a food that we can't stand. Food must be simple but must stay curious. I love fuss-free cooking when I have some guests.The recipe for Chicken 65 comes under this category. This recipe for chicken 65 is definitely a version that you had never tried before. For sure, you can impress your guests with this yummy simple chicken recipe that is really pretty to eat. 

Chicken 65 is a spicy, juicy chicken recipe which is deep fried and then coated with a spicy sauce. This chicken recipe is a popular South Indian starter or appetizer or side dish bursting with the inviting chili and curry leaves flavor. Still, there are lots of variation in chicken 65 recipe. I have shared three different recipes for chicken 65 on my blog. Again am back with yet another variation in this chicken 65 recipes that made me proud. I made this chicken starter last week, especially for my hubby's friends. I have received so many unexpected appreciations that means so much to me as a food blogger. So am really happy to share that recipe with you guys too. Here is the recipe showing how to make chicken 65 at home/ restaurant style chicken 65/ yummy chicken recipes.

INGREDIENTS (served for 12 persons)

Chicken    - 1.5 kg, cut into bite-size pieces

Oil            - for deep frying

Green chillies - 8 nos, slit

Curry leaves   - as required

Red food color - optional, few drops(i used a drop only)

Fennel seed powder  - quarter tsp, for the sauce

Chicken Marination 

Kashmir chili powder  - 2.5 tbsp

Turmeric powder          - 1.5 tsp

Ginger garlic paste       - 2 tbsp

Curd                              - quarter a cup, less sour

Chicken cube                 - 3 cubes, salted (optional)

Gram flour/besan           - quarter a cup

Cornflour                        - quarter a cup

Fennel seed powder        - 1 tsp, freshly ground

Salt                                  - half tsp or as required

Egg                                  - 1, beaten

For the chili garlic sauce (homemade)

Red food color     - optional, few drops(i used a drop only)

Dried red chili     - 12 nos

Garlic                    - 6 cloves

Fennel seed           - 1 tsp

Vinegar                  - 1 tbsp

Tomato sauce         - 1 tbsp

                       OR

you can use 3 tbsp of store bought chili garlic sauce instead

PREPARATION

• Making of chili garlic sauce - First of all, let us soak the ingredients for making the chili garlic sauce only if you are using homemade chili garlic sauce. Soak dried red chilies, garlic, fennel seed in hot water for 30 minutes. Then drain the water. Remove the stem of chilies and add it to the grinder along with garlic, fennel seeds, vinegar and drops of water. Grind it to smooth paste. Then add tomato sauce and mix well. Chili garlic sauce is ready now. (you can also use store-bought chili garlic sauce)

• For making the fennel seed powder - Dry roast fennel seed for 2 minutes on a low flame, then powder it in a grinder. Set aside.

• Let us start making chicken 65 - Wash and cut the chicken into very fine pieces (preferebly). Soak these chicken pieces in salt water for 15 minutes (this makes the chicken moist and juicy). Meanwhile, prepare the marinade.
• Add chili powder, turmeric powder, ginger garlic paste, curd, chicken cubes into a bowl. Mix very well. To this, add gram flour, cornflour, fennel seed powder, and salt. Again mix well with a dash of water. Finally, add the beaten egg and give a fine mix. Marinade must be very thick. So do not add more water.
• Add the chicken (drain the water completely) and mix well with hand. Keep refrigerated for 30 minutes.
• Heat oil in a deep bottomed frying pan for deep frying (preferably coconut oil). Fry green chilies and curry leaves until done. Transfer it to a plate.
• Then add the marinated chicken pieces one by one. Do not overcrowd. Fry until golden. Transfer it to a paper towel. 

• Final stage - Now heat a kadai/wok. Add a tbsp of chicken fried oil. To this add the prepared chili garlic sauce (3 tbsp). Saute very well for few minutes. Then add quarter tsp of fennel seed powder and check for salt. Combine well and saute continuously. Add water (mix food color with some water in the grinder along with the leftover sauce ). Saute well until oil separates. The sauce must be cooked well. Now add the fried chicken pieces and combine well to coat (For best result, you can do this in batches). Cook for few minutes or until done on a medium-low flame. Add the fried chilies and curry leaves. Mix well and serve hot. Yummy chicken 65 is ready.