BLACK CHICKEN

When I think of the time I enjoyed Chinese food the most, all my thoughts are of Shillong. I am born and brought-up in Shillong, capital of Meghalaya, a beautiful hill station of North East of India. Meghalaya is one of the smallest state of India and has three major tribes - Khasi, Jaintia & Garo. Shillong, the home of Khasis mainly, is a small town with very simple lifestyle - no big shopping malls or fancy restaurants but its very clean & beautiful. Shillong has rolling hills around the town, its said that those hills reminded the European settlers of Scotland. Hence, Shillong is also known as "Scotland of the East"...!!! The cuisine available in most of the restaurants there, other then the local cuisine, is CHINESE. Whether its some special occasion or just wanted to spend time with friends we would always visit a nearby Chinese restaurant...and all of them had excellent food. Among all of them I had 2 favourite - I don't really remember the names however one was near my school and the other in the heart of the main market. Both of them provided huge portions and impossible for one person to finish yet I would finish everything that I ordered....all of the items were really yummy :P . The dishes never looked too fancy however they all had something special in them that everyone enjoyed....and would look for the next excuse to come back to the resturant again. After I came out of Shillong, I tried Chinese in several restaurants. You must have guessed what I am about to say, its true.....its nothing compared to what I had in Shillong. Now that I have not been home since 3 years slowly my liking for Chinese is also vanishing, largely due to the food. Not that its anything bad with other places, its just not the way I liked it :) . People who know me would disagree cause even now at times I get Chinese as take away, but for someone who used to have Chinese 2 times a week now I get it ones in a month and that too half is wasted. I am just waiting to go home and get back to my kind of Chinese :) . Today, I am not sharing anything I tried in Shillong but its a dish I saw in a cookery show called Poh's Kitchen. Well in the show they used some ingredients that I didn't get here and they used beef which I don't eat....so why did I still try out the dish. The answer is in what attracted me....well I was  attracted with the name Nasi Kandar aka Black Beef, I mean a black looking dish and appealing...hmmmm.... didn't seem to be very possible at the first shot and I just had to give it a try :) . Surprisingly it worked and I enjoyed something new.

Chicken pieces with bones	250 gms - cut in small cubes
Egg	1 number
Red Bell Pepper	1 number
Onion	1 number
Garlic cloves	3 numbers
Red Chilli	2 numbers
Tomato Puree	2 tablespoons
Dark Soya Sauce	2 tablespoons
White Vinegar	1 tablespoon
Brown Sugar	1 tablespoon
Red Chilli powder	1/2 tablespoon
Cornflour	1 tablespoon
Oil	2-3 tablespoons
Salt	As per taste

      To marinate :-

1. In a bowl take the chicken cubes and add egg, salt, 1 tbs tomato puree ,1 tbs dark soya sauce and Red Chilli powder.
2. Mix them all properly. Then add the cornflour and mix again such that every chicken piece is well coated.
3. Let it stand for 30 min.

     For Black Chicken  :-

1. Cut the red bell pepper in small cubes. And chop the onion, garlic and red chilli finely.
2. Add 3 tbs oil in a wok and let it heat.
3. Fry the marinated chicken cubes till they are done and the coating is turns dark and crispy.
4. Remove the fried chicken cubes in a paper towel and set aside.
5. In the same oil add the chopped onion, garlic and red chilli and fry till the onion starts to carmalize.
6. Add the cubed red bell pepper and fry for 6-7 min or till the pepper soften.
7. In a separate bowl. whisk together the left over tomato puree, dark soya sauce, white vinegar and brown sugar.Add the sauce in the wok and cook.
8. Add the fried chicken pieces in the wok and mix again till everything is well coated with the sauce.
9. Cook for 5 -6 min more. And the dish is ready. 

I tried the dish with simple garlic noodles.        

MURGH MUSALLAM WITH PADINA PULAV

Every human likes to experiment with food. Either we try a new restaurant or we cook something different. We like to try different ingredients or different cooking techniques or even different cuisines. In spite of all this we all long for a perfect home cooked meal....by home cooked I mean anything from Mom's kitchen....can anything top that...NO WAY :) . Remember those days when we would run home after school and waiting for us in the table would be some delicious and yummy food made by Mom. As you know I cannot imagine Sunday lunch without Chicken. Well this is a hereditary thing I suppose, my Dad says on ever Sunday my grandfather would come back home from his work location with lots of fishes and chicken and there would be a feast so you get my point :) . Even Dad gets Chicken on every Sunday and now that he is retired he even cooks the Chicken.....and let me tell you this.....its delicious and healthy, he never uses too much of spices or oil yet its YUMMY....sadly I can never re-create his dish....this time I will note down all the steps he follows and try again.....TRY TRY AGAIN right. I miss my Mom everyday and just talking to her over phone is not enough but now that I am counting my days to go home I am just waiting to try all of my Mom's creations. Since the last 2 weeks the feeling is so intense that I just wanna eat only dishes that remind me of home.. :) . Last weekend I made Bhapa Dim again and this weekend Murgh Musallam. I know that's not a typical Bengali dish but as I have told my mom is a great cook and she makes several types of dishes and this dish is also from her list of creations. I had made it for the first time some 5 - 6 years back for my birthday party......ya I know I had to cook on my birthday....NO COMMENTS. :( . Anyways this Sunday I decided to try to re-create this dish with my own twist. Murgh Musallam is part of both Lahori Cuisine & Awadhi Cuisine. The Awadhi Cuisine is from Lucknow capital of Uttar Pradesh,India. Awadhi Cuisine has been greatly influenced by Mughal cooking techniques, and this bears similarities to those of Persia, Kashmir, Punjab and Hyderabad. However as far as this dish goes , in Lahori style the chicken is stuffed with rice and dry fruits where as in the Awadhi style the dry fruits are part of the gravy. I selected the Awadhi style for no special reason, just that my Mom made it that way. Serve it with Padina Pulav and it make a great combination.

FOR MURGH MUSALLAM
Chicken , curry cut	750 gms
Yoghurt	3 tablespoon
Onion, red ones	2 medium sized
Ginger-garlic paste	3 teaspoons
Lemon juice	1 number
Tomatoes	2 numbers
Green Chilly	2 numbers
Almonds	5 numbers
Cashew Nuts	5 numbers
Raisin	1/4 cup
Turmeric powder	1/2 teaspoon
Red Chilli powder	2 teaspoons
Garam Masala	1 tablespoon
Bay Leaf	2 leaves
Whole Dried Red Chilli	2 numbers
Salt	Just a pinch
Ground-Nut Oil	1/2 cup

FOR PADINA PULAV
Long grain rice	1 cup
Whole Cumin Seeds	1 teaspoon
Whole Red Chilli	2 numbers
Turmeric Powder	1/2 teaspoon
Green Chilly	2 numbers
Mint	1 cup

     MURGH MUSALLAM :-

1. In a large bowl, mix together ginger-garlic paste, turmeric powder, red chilli powder and lemon juice.To the mixture add the yoghurt and mix well. 
2. Make small slits on the chicken flesh and add the Chicken to the mixture and let it stand for 2 hrs.
3. Make a wet paste of almonds, cashew nuts, raisins and green chilli.
4. Chop the onion lengthwise as finely as possible. Blanch the tomatoes for 10 min , then remove the skin and puree it.
5. Heat oil in a large pan, add the bay leaf and whole dried red chilli.
6. As the aroma is released, add the onion julienne to the pan with salt and fry the onion till its translucent. Add the dry fruit paste and cook till the oil is released
7. Add the chicken with the marinate to the pan with salt and cook over low flame with lid for 15 - 20 min or till the chicken is done.
8. Add the tomato puree to the cooking chicken and cook for 5 min. 
9. Finally add the garam masala and cook till the oil separates out. 

    PADINA PULAV :-

1. Soak the rice in water for 2 hrs.
2. Heat oil in a pan and add the cumin seeds and whole dried red chilli.As it start to spatter, add the soften rice and fry.
3. Mix the turmeric powder with little water and add it to the rice and fry well.
4. Chop the mint leaves roughly. Chop the green chilli to small size.Add them to the frying rice.
5. Fry till the minty smell is released.
6. Then add water and cook till the rice is ready.

         

That reminded of home, not that its anyway close to my Mom's but it OK FOR NOW .

1st BIRTHDAY CELEBRATION WITH 'SALAD RICE WITH SWEET & SPICY CHICKEN'

A year has passed by and along came in 2012 with lot of new hopes and dreams. Wishing you all a Great New Year Ahead.......may every moment be filled with joy and hope all your dreams come true....!!!! It’s been more than a month that I wrote anything. Did I lose the excitement......No way; rather I was caught in the hands of faith. I met with an accident and was in bed-rest all this time. Sadly I missed a lot of important and fun occasions in the process --- I missed to celebrate my blog's birthday, SORRY BUON APPETITO :( , I missed the new year celebration and I even spent my birthday lying in bed. Well no use crying over spilt milk, today I started cooking and I decided to making something that celebrates my cooking experiments and it’s my way of saying sorry to my blog for missing out on her birthday :) . Do join me to wish BUON APPETITO a very Happy 1st Birthday. I just cannot believe that one year has passed by and I had a lot of fun with you (BUON APPETITO). Before I begin with the recipe I want to share the story behind my blog. I was always interested in cooking since childhood but I have started serious cooking some 6-7 years back ---after I moved out of my home and I was tired of eating out. Over the years I had treated my friends & family now and they would always encourage me a lot. My friends would often ask for my recipes and it got me thinking that I should have a space where I could note down my recipes and everyone could access it. During the same time, my younger brother started blogging and he explained me all about it and it seemed to be a great idea........and I started my first blogs -VERSATILITY. In a few days I realized that blog could be a great way of noting my recipes and anyone could access them easily if they wanted. With this thought in head I came to office on December 18th, 2010 and I determined to start my recipe blog. However I didn’t know what to name it and the whole day in office I kept thinking about it, I even involved my younger sister in the process. At night 11:00pm it struck me.......I had read an article sometime back, that Italians never start their meal without wishing "BUON APPETITO" meaning 'Enjoy your Meal' to all and it felt just perfect. I have some fascination with everything Italian---the architecture, food, men everything stands out in my eyes :) . And I want everyone to enjoy my dishes.....so my blog is named "BUON APPETITO". I started blogging with no knowledge about it. I thought blog is only for personal entries---that’s what I saw in Movies, I didn’t even know that there are other peoples who blog about recipes. Over the last year I discovered the blogger community; I met many wonderful people and loved the experience. Now let’s move to the recipe---SALAD RICE with SWEET & SPICY CHICKEN. I wanted to make something special to celebrate the birthday......however I was torn between trying something new or revisiting an old recipe. Finally I decided to make this dish.....it has a great importance to me. This is the dish that marked the beginning of my journey with kitchen. The first time I made it was some 4 years back just for me.....and then I had it again for my parents some 2 years back. Today when I made the dish I had made a few changes and I liked the variation.

FOR SWEET & SPICY CHICKEN
Chicken thighs	8 pieces
Potatoes	2 medium sized
Carrots	2 medium sized
Red Onion	1 large
Ginger-garlic paste	2 teaspoons
Grape Juice	1 cup
Lime Juice	1/2 of a Lime
Honey	1 tablespoon
Tomato puree	1/2 tablespoon
Paprika	3 teaspoons
Salt	As per taste
Ground-Nut Oil	2 tablespoons

FOR SALAD RICE
Basmati Rice	2 cups
Onion	1 large sized
Carrot	1 large sized
Cucumber	1 medium sized
Tomato	2 medium sized
Yogurt	4-5 tablespoons
Lime Juice	1 number
Turmeric powder	1/2 teaspoon
Paprika	1 teaspoon
Salt	As per taste
Ground-Nut Oil	2 tablespoons

    SWEET & SPICY CHICKEN:-

1. Marinate the chicken thighs in a bowl with salt, 1 teaspoon paprika and lime juice. Let it stand for 15-20 min.
2. Chop the vegetables --potato, carrot and onion, in medium sized cubes.
3. In a large pan, add oil and fry the chicken till it get golden. Remove the pieces in a foil and fold the foil so that the chicken pieces stay warm.
4. In the same pan, add the ginger-garlic paste and fry. Add the cubed vegetables and lightly fry them.
5. In a separate bowl, whisk together paprika, tomato puree, honey and line juice. Pour the liquid mixture in the pan. 
6. Add the warm, fried chicken pieces to the cooking pan and cooking again for 4-5 minutes; see that every vegetable and chicken are properly coated with the liquid mixture.
7. Pour the grape juice to the pan; let it cook on medium heat till the chicken and vegetable are cooked and the liquid is a evaporated.

    SALAD RICE:-

1. Heat oil in a large pot; add the rice to the pot and fry it for 5-6 min.
2. Whisk together the yogurt, turmeric powder, paprika and salt in a bowl.
3. Pour the yogurt mixture to the frying rice, mix well and let it cool for 6-7 min.
4. Add water to the pot and let the rice cook.
5. Chop the onion, carrot, cucumber and tomato into small cubes. 
6. Add lime zest. lime juice and salt to the chopped vegetables and let it stand for 10 min.
7. Mix the tangy vegetables to the cooked rice.

         

The tangy Salad Rice with Sweet and Spicy Chicken makes a great combination.

DHANIA CHICKEN / CHICKEN IN CILANTRO SAUCE

Every dish that we make always have a story associated. Some kindles those childhood memories that gets hidden over years and others are those we picked up over the life from some books or resturants or even television... :) . Restaurants and television are the major places from where I collect my inspirations. The recipe I am sharing today has several stories to it as well. When I was in school, not sure which class, I had gone to visit my maternal uncle and his neighbour had treated us with this dish...although I dont remember how it looked or tasted, I just remember Mom saying..."Need to Try it" :) . My mom is very good in guessing the ingredients just by tasting a dish, so that's how she picked up this recipe. On my 18th birthday , I was having a small party at home and mom made this dish for my friends and everyone loved it....and thats the flavor I remember. :) I moved to Bangalore in the year 2003---I was sent here by my family only cause my cousin sister was here. For the first year I used to stay in a hostel for the name sake at least , most of the time I would be at her place.... :) . A very innovative and creative person thats what describes her. She is a very loveable person and honestly till date I have not met anyone that knows her and dislikes her, thats just impossible. She would help anyone and everyone all you have to do is ask even if that ended in choas for her. She always gave her 100% or even more to whatever she did, when she was working she was great and achieved a lot for her age. Now that she is a homemaker, she has a wonderful blog with breath-taking photos---you all know her as Kankana and to me she is my Didibhai.... :) . She is always more then just a sister, she is my friend--- my comfort pillow :) . We all need someone with whom we can share our secrets and she is that person in my life. There is nothing in my life that she doesn't know and its same with her too.  I have cried and laughed with her several times. My cooking experiments also started while I was with her :) . And one day I decided to treat her and so I made her this dish. She loved it and would often keep taking about the dish :) Times changed and now she got settled in USA . A few weeks back when she told me that she would be coming to India I was so excited and I had thought to make the same dish for her just to remind her of those days. Sadly she told me she wont be coming to Bangalore :( however I thought to make the dish for her ---- its the thought that counts right.   This dish is called ------ Dhania Chicken or Chicken in Cilantro Sauce

FOR DHANIA CHICKEN
Boneless Chicken	500 gms
Cilantro	500 gms
Onion paste	2-3 tablespoons
Ginger-garlic paste	2 teaspoons
Yogurt	4-5 tablespoons
Tomato puree	4 tablespoons
Paprika	2 teaspoons
Salt	As per taste
Ground-Nut Oil	2 tablespoons

    DHANIA CHICKEN / CHICKEN IN CILANTRO SAUCE:-

1. Cut the chicken into small pieces. I used boneless chicken thigh however chicken breast can be used too.
2. In a bowl marinate the chicken pieces with ginger-garlic paste and yogurt. Let it stand for 30 min.
3. Blend the cilantro with slight water till it forms a smooth-green puree.
4. Heat oil in a large pan and add the onion paste. Fry till the water is absorbed and till it gets a slight brown color.
5. Add the marinated chicken pieces to the fried onion. 
6. Add salt to the pan, cover and cook the chicken over low flame till all the water is evaporated and the chicken is soft.
7. Mix tomato puree and paprika with little water and pour it on the cooking chicken.
8. Cook the chicken over medium flame till all the water is soaked.
9. Pour the green puree to the chicken and let it cook. The color changes from green to greenish brown when the dish is cooked.
10. Garnish it with butter poached cherry tomatoes.

         

The dish goes well with Paratha or Chapati. I had it with sesame coated butter naan.

MUSHROOMY CHICKEN

I don't know how and when I fell in love with cooking, but it just happened and its magical. As we all know, there is nothing more pleasing then knowing that someone had tried out our dishes and loved it. Its even more wonderful when they think that our dishes are good enough to be part of their big occasions.....when a few of my friends told me that they had recreated my dishes for some parties and it was a hit....I was so pleased and honored, not sure how to express the feeling. However I can now realized how pleased a chef must be at the end of the day,because he could not only satisfy so many people but bring a smile to their faces. It has been my family tradition, I still cannot imagine Sunday's without Chicken.... wont say I don't enjoy it during the other days of the week but Sunday makes it really special. Whenever I make something special the 2 true tasters I miss most ---- Baba and My sister. I miss Baba cause he has a sweet smile whenever he eats anything made my me and he would never ever complain :) . I miss my sister coz of all those funny activities she would do-----she would close her eyes and analyse each and every bit of her first bite and then comment, the very next thing she would say "Please make it again" and she would say this even before she has emptied her plate......hehehe :D.  Anyways when I had woke up last Sunday with a huge craving for food---something new and different and yummy and Chicken :) . I started thinking of something new to try and that's when I remembered, a long time back I had a lamb dish in somewhere...frankly I don't remember the place or the name of the dish but the dish itself was so wonderful that I still recall its tasted YUUUMMMYYY...!!!!! I am not a fan of mushrooms but this dish had changed my opinion , so last Sunday I tried to recreated the same dish with Chicken.....lamb was definitely good but my version was pleasing to me and I enjoyed myself. I called my dish Mushroomy Chicken....!!!!!

FOR CHICKEN
Chicken breast	1 medium sized
Egg	1 number
Flour	1/2 cup
Breadcrumbs	1 cup
Chilly Flakes	1 teaspoon
Dried Parsley	1 teaspoon
Salt	As per taste
Oil	1 tablespoon

FOR MUSHROOM SAUCE
Mushroom (Agaricus)	250 grms
Flour	1 tablespoon
Milk	250 ltr
Worcestershire Sauce	1 teaspoon
Salt	As per taste
Oil	1 tablespoons
Butter	1/2 tablespoons

  CHICKEN:-

1. Flatten chicken to 1/4" thickness between 2 sheets of plastic wrap.
2. Beat the egg in a bowl with a pinch of salt. And spread out the flour in a plate.
3. Place the breadcrumbs in a different plate. Add salt,chilly flakes and dried parsley to the crumbs and mix them properly.
4. Coat the chicken with flour. then dip it in the egg and coat it.
5. Finally coat the egg dipped chicken breast in the breadcrumb mixture and press slightly so that the crumbs stick to the chicken.
6. Heat oil in a pan and cook the chicken in the oven for 20 min at 200 degree. 

  MUSHROOM SAUCE:-

1. Cut the mushrooms into halves.
2. Heat butter in a pan and fry the mushrooms for 3-4 min only.
3. In a separate pan heat the oil and add crushed garlic. Add flour to the pan and stir till the floury smell is removed.
4. Add milk to the pan while stirring the same so that the lumping of flour is prevented.The sauce needs to cook till the it become a smooth and creamy.
5. Finally add the Worcestershire sauce and salt. Let the sauce cook for 2 min and then add the buttery mushrooms. 
6. Place the cooked chicken in plate and dress it with the creamy mushroom sauce.

                   

Now put on a wonderful movie and just enjoy the dish, that's what I did .. :)      

SPINACH STUFFED CHICKEN

I still remember those old days when I was a kid living with my parents, we had a routine and Sunday lunch without chicken was an impossible thing. Every Saturday Baba (dad) would ask us - me and my sister, what do we want for Sunday lunch and we would scream CHICKEN..... with wasting a minute. Actually this routine is still followed at home :) even I try to follow this here....... :D  My Mamoni(mom) is a wonderful cook and her cooking experiments have never failed till date. Not only me but even my friends are her fan, they keep asking me when my mom would be visiting next. Whenever my mom comes to visit me, all my friends come home with an excuse of learning from her...... :D  actually everyone whats to enjoy her awesome creations and she totally enjoys cooking for everyone . I think my desire to experiment with food has come from her for sure, not that m good like her coz I do have some disasters to my list still I  just love experimenting with all my recipes and chicken is non different. As for the story behind this dish ,it so happened that its Friday and I was getting bored in office and I started checking out some cooking sites and I saw a new preparation 'stuffed chicken'.The name itself attracted me; I found it supper interesting and had to give it a try .Most of their recipes had used cheese for stuffing but I wanted to try something else so I used spinach and so my Spinach Stuffed Chicken was created  :)

FOR SPINACH STUFFING
Spinach Bunch	2 bunches
Onion	1 medium sized
Garlic cloves	3-4 pieces
Fresh Cream	1/4 cup
Red Chilli Powder	1 teaspoon
Oil	Quarter cup
Salt	A pinch

FOR CHICKEN
Chicken breast	2 slices
Honey	1/4 cup
Mustard Paste	1 tablespoon
Flour	1 cup
Breadcrumb	2 cups
Dried Basil	1 teaspoon
Black Pepper	1 teaspoon
Red Chilli Powder	2 tablespoon
Unsalted Butter	1 tablespoon
Egg	1 egg
Oil	2-3 tablespoon
Salt	As per taste

                                     
    STUFFING PREPARATION:-

1. Wash the spinach in running water and chop it as finely as possible.
2. Cut the onion into julienne and soak it into ice cold water for 5 min. Grate the garlic cloves.
3. Heat oil in a pan , add the onion after squeezing off the water. Add salt and grated garlic to this and fry till the onion turns translucent.
4. Add the spinach to the fried onions on low flame. Cover the pan and leave it for sometime till the water from the spinach is soaked and the spinach is properly cooked.
5. Add red chilli powder to the cooking spinach and cook for 2 min.Finally add the cream and cook again till all the excess water is soaked in.

CHICKEN PREPARATION :-

1. While the spinach stuffing is being cooked, wash the 2 chicken breast and pat it dry.
2. Place the chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Repeat the same with the other chicken piece too.
3. Divide the stuffing equally and evenly on both the flatten chicken breast. Roll up the chicken such that the stuffing is totally covered and secure it with wooden picks. Sprinkle some salt and pepper on the stuffed chicken.
4. Place some flour in a place. Then beat an egg on a big bowl with some salt. Then take the breadcrumbs in a place and mix it with salt,pepper and dried basil.
5. Now coat the chicken in flour, removing the excess soak it in the egg mixture and then in the breadcrumbs. Cover the chicken with the breadcrumbs.
6. Take a baking dish and drizzle some oil in it. Then arrange the chicken pieces in the baking dish and cook it in the oven for 20 min in 200 degree Celsius.

ASSEMBLING :-

1. When the chicken is done,heat butter in pan, add mustard paste to the pan and cook it for 2 -3 min or until done.
2. To the pan add red chilli powder and salt and cook it for some time.
3. Finally add the honey to the pan and cook the mixture thoroughly.
4. Place the chicken pieces in a plate and cover it with the honey-mustard paste.

 The Spinach Stuffed Chicken is ready to enjoy.... :) 

STUFFED CRESCENT ROLLS

Finally the exams are over , so whts the first thing i decided to do...quite obvious actually i decided to try something new today. And I made my very first Stuffed Crescent Rolls. Frankly this is the first time i had Crescents. But before I jump onto my recipe I would like to thank Manuela for passing me the award.  I dont know how to express in words the feeling am going through right now. Its the feeling that you have when someone whom you look up to appreciates your work. No words or expression are enough to express the feeling.....I am having the same feeling when i read a message from Manuela saying she has an award for me. I totally look up to her for all the innovative and wonderful recipes she has. A very talented lady I must say, I have learnt a lot new dishes from her. Thanks Manuela for making my day.  But blogging is about sharing and there rules to claim this award . So lets follow the rule. I prefer to visit different resturants and try out different types of food. I am totally addicted to TV  . The first thing is do when I wake up is switch on the TV and its on the whole time I am at home. I am a total believer of faith and destiny. I absolutely adore travelling...I love to go to different place and not only see the tourist attractions but also meet different people and have the local food. I dont like to make the morning tea and prefer if someone does it for me as of now its on to the small bakery shop near my house.... :) I am a very talkative person and love to spend time with my family and friends.I love talking to my mom over phone and we can do that for hours. I love to spend time watching the architectural beauty of the old buildings. 10 bloggers to pass the award, well that's the tough one :  http://www.tasteofbeirut.com/ http://recipesfortheverydaywoman.blogspot.com/ http://vegetariantastebuds.blogspot.com/ http://thischickcooks.blogspot.com/ http://www.mistress-of-spices.com/ http://thesaucykitchen.blogspot.com/ http://www.bitemekitchen.com/ http://thechefandherkitchen.blogspot.com/ http://superyummyrecipes.blogspot.com/ http://www.loveandoliveoil.com/

FOR CRESCENT DOUGH
All purpose floor	4 & half cup
Milk	1 cup
Instant dry yeast	1 tablespoon
Dried Basil	1 tablespoon
Sugar	1 teaspoon
Oil	Quarter cup
Salt	A pinch
Water	3-4 cups

FOR CRESCENT STUFFING
Chicken breast	2 slices
Onion	2 medium sized
Garlic	2 cloves
Corn	200 gms
Spinach	1 bunch
Cream	3 tablespoon
Mozzarella cheese	300 gms
Red Chilli Powder	1 tablespoon
Unsalted Butter	2-3 tablespoon
Egg white	1 egg
Oil	2-3 tablespoon
Salt	As per taste

       CRESCENT DOUGH:-

1. Take water in a bowl; place it on low flame and add sugar, stir till the sugar dissolves.
2. Add the yeast to the sugar-water bowl after removing from heat and leave it for 10 min or till the yeast dissolves properly and the water gets a little frothy.
3. Sift and pour the flour into a large bowl.Add salt and dried basil to the flour and mix them thoroughly.
4. Make a hole in the center of the flour mixture and pour the yeast mixture and oil.Using a spatula, combine all the ingredients properly.
5. Then mix the dough with hands and place it in a large bowl and let the dough stand for at least 1 hour so that the yeast can work on it.
6. After the dough is double its original size, punch it down to eliminate the air bubbles.
7. Sprinkle some flour on the large wooden surface. Place the dough on the floured surface. Knead  the dough by pushing and folding till it forms a smooth dough.
8. Place the dough in the bowl and cover it with plastic wrap.

CRESCENT STUFFING :-

1. Cut the chicken and onion into cubes.Chop the spinach into medium pieces.
2. Boil the corn in a cooker with a pinch a salt, one whistle of the cooker is enough to soften the corn. 
3. Heat oil in a pan, add the chopped onions and fry till it turns translucent.
4. Add the chicken cubes to the pan. Sprinkle some salt and red chilli powder and fry it over medium heat till the chicken turns soft.
5. Heat oil in a separate pan, add grated garlic cloves and fry the cloves.
6. Add the boiled corn and chopped spinach to the pan.Sprinkle some salt and red chilli powder and fry it over medium heat till the water is evaporated and the spinach is cooked.
7. Add 1 tablespoon of cream and combine all the ingredients. Cook it for 5-6 min more.

CRESCENT ROLLS :-

1. For the final assembling, punch the dough down to eliminate the air bubbles.
2. Sprinkle some flour on the large wooden surface. Place the dough on the floured surface. Cut the dough into 3-4 pieces.
3. Cover a oven rack with a baking paper. Drizzle some oil on the baking sheet and cover it with oil properly.
4. Roll the dough using a rolling pin into 1/4" thick circular shape and brush some butter.
5. Cut into 12 pie-shaped wedges. Remove the excess flour. 
6. On the wide-end on the wedge, place the stuffing and grated cheese.From the same end roll-up each wedge; bend into a crescent shape and place point-side down in the baking pans about 1 inch apart.
7. Repeat the process with all the other doughs.
8. Brush the top of the crescent rolls with egg white.
9. Cook the rolls in the oven at 220 degree for 20 min.

                   

The Stuffed Crescent Rolls are ready to be enjoyed with all the Movies.