Mini Garlic and Mozzarella Bread Bowls Recipe

YIELD: 6 MINI BREAD BOWLS

TOTAL TIME: 30 MIN

courtesy of La Brea Bakery, slightly adapted

La Brea Bakery Take and Bake Dinner Rolls are the perfect mini size and eating more than one won't leave you feeling guilty. We suggest that you brush them with a light coat of olive oil before you finish them off in the oven. This will give the dinner rolls a nice crisp texture. Addicting!

ingredients:

• 1 package (of 6) La Brea Bakery Take and Bake Dinner Rolls
• 1/4 cup butter
• 4 Tablespoons Garlic, chopped
• 1- can of diced tomatoes (14.5 oz)
• 1 Tablespoons Sugar
• 1 1/2 cups Chicken Stock
• 1 teaspoon Kosher Salt ( or to taste depending on salt in can diced tomatoes)
• 1/4 teaspoon ground Black Pepper
• 6 ounces ( or about 3/4 cup) Mozzarella cheese, finely shredded
• about 1/4 cup of Parmesan cheese, grated
• olive oil for brushing the rolls

directions:

Preheat oven to 385 degrees F.

1. Place the dinner rolls on a baking sheet, bake for about five minutes to thaw them out. Remove from oven and allow to cool. After they've cooled, cut the top off of each roll (about 1/3" thick) and reserve for later.
2. Scoop out more of the inside of the remaining roll, leaving about 1/3" thickness all the way around to form a bowl. Lightly brush the rolls with olive oil. Return these rolls to the oven for about seven minutes, or until lightly browned.
3. In a medium saucepan over medium heat, melt the butter and add garlic. Stir to combine. Allow the butter to melt and begin to foam. Stir occasionally for about 3 minutes.
4. Add the tomatoes, salt, pepper and sugar. Continue to cook for five minutes, stirring occasionally.
5. Add the chicken stock and cook for another five minutes, then lower heat to simmer.
6. When the bread rolls are ready and cored out, increase the heat under the tomato mixture to medium heat. Add the mozazarella to pan the stir to combine and melt the cheese.
7. Once cheese is melted, immediately spoon this mixture into the bread bowls and top with Parmesan cheese. Return to oven for about five more minutes.
8. Remove from oven and serve with the tops that were removed on the side for dipping.

Bread for Beginners recipe

This is the easiest one-loaf yeast bread you will ever bake. The Super Easy Bread for Beginners recipe produces a soft crust and a moist center using the most basic ingredients that can be found in most kitchens.

Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours, 45 minutes

Ingredients:

• 3/4 cup warm water
• 1 package active dry yeast
• 1 tsp salt
• 1-1/2 tbsp sugar
• 1 tbsp vegetable shortening
• 1/2 cup milk
• 3 cups all-purpose flour, approximately

Preparation:

1. In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
   
2. Add salt, sugar, shortening, and milk to bowl. Stir.
   
3. Mix in the first 2 cups of flour.
   
4. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
   
5. You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.
   
6. Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
   
7. Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.
   
8. Punch down dough. Turn out onto floured board and knead.
   
9. Preheat oven at 375 degrees F.
   
10. Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.
    
11. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
    
12. Turn out bread and let cool on a rack or clean dishtowel.
    
    

Kerala Chicken Biryani recipe

Ingredient Name	Unit	Quantity
Basmati Rice	cup	2
Cashews	number	20
Chicken	grams	1500
Chilli powder	tsp	1
Cinnamon	oz	10
Clove	number	10
Coriander Leaves	number	2-3
Coriander Powder	tsp	3
Curd	tsp	3
Elaichi	number	8
Garlic	number	8
Ghee/Oil/Butter	to fry
Ginger	piece	1
Lemon juice	pinch	5-6
Mint leaves	number	2-3
Onions	number	3
Raisins	number	15
Rose Essence	tsp	1
Tomatoes	number	3
Water	to taste
Yellow color powder a	pinch
Directions | How to make Kerala Biryani Recipe
Soak Rice in water and keep for an hour. Chicken:- Cut it into big pieces. I make 2 inches piece. Chicken leg etc doesn’t need to be cut. Just make some slits on the piece, so that masala will go in. For frying Chicken,Chilli powder – ½ teaspoon, Coriander Powder-1 ½ teaspoon, Turmeric powder-little, black pepper – little, Garlic-Ginger paste –1/2 teaspoon, masalapowder- little for taste (I make masalapwdr at home – with Cinnamon, elaichi, Clove). Mix all this with few (5-6) drops of lemon juice, and chicken and keep for (approximately) an hour. Fry this in oil. Don’t keep the chicken pieces very hard by frying for long time. Purpose of doing this is to make the pieces, little stronger, so that it will not become small pieces, while making curry. Also, chicken will be having some more cooking time while making curry for Biriyani. For making Rice:- Drain water from rice and keep it aside. Warm a thick bottom Vessel (vessel to prepare rice), and when all the water is gone, put 2-3 teaspoons of ghee. When it is hot, put pieces of cinnamon, clove and elaichi (3-4 pieces of each), After a little while, put the drained rice into it, and fry for some time. I do it for about 10 minutes. Then pour water to it. For 1cup, I use 1 3/4 cup of water. Add some yellow color to it. Add Salt to taste. Put on high heat, and cover with a lid. After a while when water is not seen, bottom rice can get burnt. So, then open the lid, and mix the rice. After water is not seen, don’t keep it on stove for long time. If you think, the rice is cooked, just switch off the stove, and keep it closed for a while (about 30mts). It is ok to switch off the stove even before the rice is completely cooked. Because it will get some cook time while baking. . For making Biriyani Gravy:- Heat a vessel, and add, some oil(Ghee is best, or you can mix ghee and oil too. I use oil for health reasons) . When it is hot add ½ teaspoon of Ginger Garlic paste, and 2-3 cut green chillies. Sautee it for sometime, and then add cut onions (3 big onions) to it. Sautee it, and when it is nicely done, add ½ teaspoon, Coriander Powder-1 ½ teaspoon, Turmeric powder-little, black pepper – little, masalapowder- little for taste. Add Salt to taste. Sautee that again. After a while, add 3 teaspoons of curd to it. Mix it well. Then add Fried chicken pieces to it. Cover and cook for sometime (10 mts) . Cut 3 tomatoes (big pieces) and add to this. Cover and cook. Stir in between. When the gravy will be like a paste. It should not be dry. But it should not be watery. Check Salt and add more, if needed. Fry Raisins, Cashews, Cilantro, Mint leaves etc in Ghee and keep aside. Best is to fry this separate. But For easiness I do all in one pan. First Raisin, when it is big balls, add cashew to it.. when cashew is brown, take both out. Then add Leaves to it and fry. If Mint leaves are not there, you can just use Cilantro (I do that most of the time). If you want to reduce amount of ghee used. Don’t do this step. Add Cashew, Raisin, and leaves for baking as given on the next step, without frying in Ghee. Baking Biriyani:- You can use a big wide vessel coat it with Ghee or butter, and make layers as described in the step above. Cover it with a lid. Heat the filled Vessel in low flame for approx 20-25 minutes. Check the bottom of the Vessel in between with a spoon or something, to make sure it is not getting burnt. If it is getting burnt reduce the heat.

Chicken Pepper Fry

Ingredients

Chicken  300 gms Onion  75 gms Curry leaves 5 gms Salt to taste Oil 20 ml Garlic 10 gms Grinding: Turmeric 2 gms Chilly powder 5 gms Pepper corns 10 gms Cumin 3 gms Ginger 5 gms

Preparation Method

Wash chicken pieces and cook in half a cup of water adding salt and the ground spices till tender. Fry chopped onion and curry leaves in oil till golden brown. Add the cooked chicken and fry for few minutes. Another Method Boil the chicken pieces in salt and turmeric. Then fry onion and curry leaves and add the boiled chicken and t hen the masalas and fry for few minutes.

Kerala Chicken Molee / Molly / Moli

       Easter and Christmas breakfast are never a fully special one without those creamy ,yummy Chicken stew or Fish molly right? Oh I can't even imagine one of those delicious curries and hot hot Appams. talking about Appams , my kuttanadan grandma makes a brown color appam with the Puncha Aripodi , the rice for which comes from our own paddy field , back home. 

      Chicken Molee is a blend of flavors from both Meen molee and chicken stew and comes out as a deliciously creamy and subtly spiced curry with the fullest flavors. I made this recently and served with Puttu and I m telling you , its a dynamite.

     Here in this recipe bite size chicken pieces are marinated with ginger, garlic and green chili and cooked in a creamy coconut gravy flavored with whole spices and a tomato. Its already rich and aromatic and can be made more exotic by adding raisins and cashew nuts fried in butter or ghee.

Recipe for Kerala style Chicken Molee / Molly / Moli

Ingredients:-

Bowl 1

Chicken - 1 lb

Garlic - 2 or 3 small cloves

Ginger - a very small piece

Green chilis - 2 or 3

Turmeric powder - a large pinch

Bowl 2

Oil - 2 table spoon

Cinnamon - 1

Cardamom - 4

Cloves - 5

Star Anise - 1

Bay leaves - 1 or 2

Mace - 1 ( optional)

Bowl 3

Onion chopped - 2

Garlic sliced - 1 or 2 cloves

Ginger chopped - 1/2 tea spoon

Curry leaves

Turmeric powder - a pinch

Black peppercorns - 1 tea spoon( lightly crushed in a mortar and pestle)

Thin coconut milk - 1 cup

Garam masala - 1/2 tea spoon

Tomato chopped - 1 big

Thick coconut milk - 3/4 to 1 cup

Ghee/Butter

A handful of raisins and cashew nuts 

Directions:-

    Clean and cut chicken pieces into 1.5 inch cubes . Blitz ginger , garlic and green chili into a coarse paste and marinate chicken pieces with this paste , turmeric powder and salt to taste. Set aside for 30 minutes. If keeping for more than that refrigerate it.

     Heat oil in a heavy bottomed pan and add all the ingredients in Bowl 2 and fry for a minute. Add chopped onions and fry for a couple of minutes and add garlic , ginger and curry leaves. Saute for 5-7 minutes. Add turmeric powder and toss well. Stir in marinated chicken pieces and stir fry for another 5 minutes. Stir in crushed black peppercorns and thin coconut milk and 1/2 cup water and cook covered for 15- 20 minutes. 

Uncover , add chopped tomato , sprinkle garam masala and cook it covered for another 5-8 minutes.

Pour the thick coconut milk ,adjust the salt and  simmer for a couple of minutes .

Add fried cashews and raisins in ghee and add to the curry and serve.

Mixed Vegetable stew

Ingredients

1. Carrot - 1
2. Potato - 1
3. Onion - 1
4. Cauliflower - 1/2
5. Green peas - 1/2 cup
6. beans - a handful
7. maida - 1 tbsp
8. ghee - 2 tbsp
9. milk - 1 cup
10. salt to taste

Seasoning

1. greenchillies - 3
2. Ginger (finely chopped) - 1 inch
3. coriander leaves - a handful
4. cinnamon - 1
5. black pepper - 1/2 tsp

Preparation Method

1. Peel the potato and carrot. String the beans and slice the onions.
2. Cut the potatoes into 1 inch pieces, carrots into round pieces, cauliflower into sprig and the ginger into thin slivers. Slit the chillies lengthwise.
3. Heat the ghee, then add the whole spices and fry. When done, add the chilly and ginger, and fry for a minute or two.
4. Add the onions and fry without letting them brown.
5. Add all the vegetables and fry for some time. Then add salt and a little water, cover and cook until nearly done. The vegatables should be soft, but not overcooked.
6. Blend the maida with milk, add the chopped coriander and pour this into the vegetables. Simmer for some time. Serve hot.
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Palappam

Ingridients
1. Rice Flour – 2 cups
2. Semolina – 2 tablespoon
3. Medium coconut milk – 2 cups
Thick coconut milk – 1 cup
4. Yeast – 1/2 teaspoon
Sugar – 1/2 teaspoon
5. Water – 2 glass

Method

Add 2 glasses of water to semolina & cook. Cook until it becomes loose. Keep aside to cool. Add 1/4 cup lukewarm water to 1/2 teaspoon yeast & sugar & mix well.Allow it to rise. Take 2 cups of rice flour in a bottom deep vessel. Add the cooked semolina and mix well. Add the yeast & sugar mix & mix well.Add the medium thick coconut milk little by little. Mix well. Keep it overnight. Dont keep it in fridge. Next day morning,first mix the batter well & add the thick coconut milk little by little. Add salt & sugar to taste. Heat Appachatti ( Appam Kadai) & pour 5-6 tablespoon of batter into it & rotate the appachatti and make sure that the batter is spread in a circular form. Cover & cook. Once the middle portion is cooked, remove from fire. Serve hot with Mutton stew or Fish molly.



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Fish Molee

Ingredients

1. 1/2 kg fish fillets, cut into pieces
2. 2 cup refined vegetable oil
3. 1 cup onion, sliced
4. 1 tsp garlic, crushed
5. 1 tsp ginger, crushed
6. 6 green chillies, half slit
7. 1 tsp peppercorns, crushed
8. A few curry leaves
9. 2 cups thin coconut milk
10. Salt to taste
11. 1 big tomato, cut into four
12. 1 cup thick coconut milk


Preparation Method

* Clean fish well in salted water.
* Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
* Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens.
* Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle.
* Remove from heat and serve hot.



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Egg curry recipe

Ingredients

1. Egg:5
2. Coconut:1/2(to grind)
3. Drumstick:1(cut into long)
4. Curry leave:few
5. Red chilli powder:1tsp
6. Cumim seed:1tsp
7. Turmeric powder:1/2tsp
8. Salt to taste
9. onion small:5(cut in long)
10. Oil
11. Mustard;1/2tsp

Preparation Method
* Cook the Egg.
* Then gring the coconut,Red chilli powder,cumin seeds.
* Pour oil in a pan.
* Then put the mustard after it popped put the curry leave,onion,drumstick.
* Then pour some water.
* And cook the drumstick for five minutes.
* Then put the grounded coconut& boiled egg,salt.
* Cover it with lid and cook for five minutes



Keywords: Kerala special recipes, kerala breakfast, kerala snacks, kerala easter special recipes, Kallummakaya Ularthiyathu, Masala Fried Prawns,Beef Fry , Egg curry

Kerala Beef Fry recipe

Ingredients
1. Beef -1kg
2. onions -2medium(sliced)
3. green chillies -6-8
4. ginger -1 chopped
5. coriander pwdr -2tsp
6. Garlic -8 pods
7. Tomatoes -2chopped
8. Cinnamon -1
9. Cloves -5
10. cardomom-5
11. Perunjeerakam 4 tsp
12. Blackpeppercorns 20
13. turmeric pwdr 1/2 tsp
14. pepper pwdr 1/2 tsp

Preparation Method

* Mix meat with all ingredients except cardomom, cloves, pepper corns & perunjeerakam.
* Grind the above 4 spices to a masala.
* Now cook the beef with the ground masala & salt in a pressure cooker till cooked(appr. 15 min.) around 80% cooked.
* Heat the oil & splutter mustard seeds &add the chopped onions & saute & then the coconut peices & curry leaves till light brown.
* Now add the meat &cook till gravy is dry & dark brown 



Keywords: Kerala special recipes, kerala breakfast, kerala snacks, kerala easter special recipes, Kallummakaya Ularthiyathu, Masala Fried Prawns,Beef Fry

Kallummakaya Ularthiyathu

Ingredients

1. Coconut oil 50ml
2. Fennel 10ml
3. Curry leaves 1
4. Ginger julienne 50g
5. Green Chilly 25g
6. Coconut slice 25g
7. Mango puree 1tsp
8. Chilly powder 11/2tsp
9. Turmeric powder 1/2tsp
10. Coriander powder 1 1/2tsp
11. Tomato 100g
12. Salt to taste 
13. Mussles 1 kg
14. Small onion 250g

Below mentioned items should be crushed

1. Fennel 10g
2. Pepper corn 10g
3. Red chilly 10g
4. Small onion 50g

Preparation Method
* Heat the coconut oil in pan and temper Fennel and Curry leaves.
* Add ginger, green chilly, small onion, coconut slice and then make it brown.
* Then add chilly powder, turmeric powder and coriander powder after tomato slice.
* Sauté it well, till it becomes paste.Add mussels,
* add some salt to taste and then sauté it well till it becomes dry.


Keywords: Kerala special recipes, kerala breakfast, kerala snacks, kerala easter special recipes, Kallummakaya Ularthiyathu

Masala Fried Prawns

Ingredients
1. Jumbo prawns 6 pcs
2. Small onions 100 g 
3. Green chillies 3 nos 
4. Chilly powder 1 tsp 
5. Coriander powder ½ tsp 
6. Curry leaves One pinch 
7. Ginger vallience One pinch
8. Coconut oil 2 tsp
9. Coconut milk 2 tsp
10. Salt To taste

Preparation Method
* Marinate the prawns with little chilly, coriander, turmeric powder and salt.
* Heat the coconut oil, fry the prawns and keep aside.
* In the rest of the oil, saute the ginger, green chilly, curry leaf and onions till golden brown colour.
* Add the rest of the masala and salt.
* Put the prawns and coconut milk and then cook and fry.


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Kozhi varutharacha currry

Ingredients

1. Chicken ½ kg

2. Potatoes 2 no.s

3. Onion 2 no.s

4. Coriander seeds 2 tbsp

5. Red chillies 10 no.s

6. Pepper 1 tsp

7. Grated coconut 2 full cups

8. Small onions 6 to 8 no.s

9. Coconut oil 2 tbsp

10. Salt to taste

11. Green chillies/Ginger cut lengthwise

12. Small onions and curry leaves for tempering

Preparation Method

* Fry the coriander seeds, red chillies and pepper together and keep aside. 
* Fry the grated coconut till it turns light brown and add small onions and curry leaves. 
* Grind both these fried items separately. 
* Mix the chicken, potato and onion with the coriander seeds, chilli and pepper mixture
* Add salt and pressure cook till the chicken becomes soft.
* Once the chicken is tender, add the coconut mixture and let it boil once.
* Temper it with small onions and curry leaves in coconut oil. 

Keywords: Kerala special recipes, kerala breakfast, kerala snacks, kerala easter special recipes

Masala Dosa

Masala Dosa is a famous recipe not only in India but abroad too.  Its on the menu list of many North Indian Specialty restaurants too. Though making Masala Dosa is a long process, but its worth it.

There are different types of Dosa one can make like Plain dosa, Masala Dosa, Paper dosa and Paneer dosa etc. You can have Dosa with Sambhar for lunch, dinner or for breakfast on a holiday. Dosa can be eaten along with Sambhar, Chaat Chutneys, . (To know about Filling for Masala Dosa click here )

So let us start preparing Masala Dosa.

- Ingredients for Masala Dosa

• Rice - 3 cups
• Urad dal(washed) - 1 cup
• Methi(fenugreek) seeds - 1 tsp
• Baking soda - 3/4 tsp
• Salt - add to taste
• Oil - to cook Dosa

Spices for Masala Dosa :

• Potatoes -  400 grams (6-7 medium sized)
• Peas - 1 small bowl(peeled)
• Oil - 2 tbsp
• Rie - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander(dhaniya) powder - 1 tsp
• Green chillies - 2 to 3 (finely chopped)
• Ginger - 1 1/2 inch long piece(grated)
• Salt - add to taste (3/4 tsp)
• Amchur(mango) powder - 1/4 tsp
• Red chilly powder - less than 1/4 tsp
• Green coriander - 2 tbsp(finely chopped)

- How to make Masala Dosa

Clean Urad dal and Methi, wash then soak them in water for 4 hours or the entire night. Clean rice, wash and soak it in a different bowl for the same amount of time.

Remove water from the soaked dal and grind Urad dal-Methi with little water to make a fine paste then put it in a big bowl. Similarly using very less water grind the rice, but make a bit thicker paste. Mix the 2 pastes together and prepare a thick mix which when poured with a spoon does not fall freely.

Add salt and baking soda to the mixture allowing it to ferment, cover and keep aside for 12-14 hours. Fermented mixture doubles in quantity. This mixture is ready to make Dosa.

Prepare spices for Dosa

Boil potatoes, cool them off then peel and break them into small pieces.
Heat oil in a frying pan(kadhai), put Rie in hot oil and roast. Now put turmeric powder, coriander powder followed by green chillies, ginger and fry for 1 minutes. Add peas and 2 tbsp water then cover the pan and cook till peas turn soft. Put potatoes, salt, Amchur powder, red chilly powder in the pan with spices and fry for 2 minutes. Turn off the gas then mix coriander to the fried spices. Spices required for Dosa are ready.

If you want to put in onion then finely chop 1-2 onions, ginger, green chillies. Fry all the ingredients till they turn light pink, mix the other contents as instructed earlier and make the spices for Dosa.

How to make Dosa

Stir the  mixture with a spoon, if it seem too thick then add some water(mixture should be a bit more thin than the mix for pakoras).

Heat a non-stick pan or a heavy flat pan(tawa) to make Dosa, when the pan is sufficiently heated keep a medium flame. Now wipe the pan with a thick wet cloth, first grease the pan with little oil(pan should only look smooth, oil should not be seen). Pour a big spoon full of mixture in the middle of the pan, move the spoon in round circles as you spread a thin layer of Dosa(12-14 inches in diameter) on the pan. Pour little oil with the spoon all around the Dosa.

Cook Dosa on a medium flame, when the upper layer seems cooked even the layer below turns brown. Now place 1-2 spoon of potato with spices on the Dosa and spread it all over. Using a ladle pick Dosa from the edges and fold it, take it put of the pan and place on a plate. For the next Dosa pour 1 spoon full of mixture in the pan and spread it all over, follow the same process to cook the Dosa. All Dosas are to be made in this same manner. Serve hot Dosas with Sambhar and groundnuts Chutney and eat..

To make Plain Dosa :

Mixture has to be spread in the way instructed above, potato with spices mix should not be kept on the Dosa, lift this Plain Dosa from the edges, fold and serve.

To make Paper Dosa :

To make Paper Dosa the mixture has to be made more thin compared to that of Plain Dosa, mixture should be spread on the pan very thinly and it has to be cooked like Plain Dosa.

To make Paneer Dosa :

Grate Paneer, add salt to taste and chopped coriander instead of potatoes, put 1 tbsp Paneer on the Dosa then fold and serve in the same manner.

Note :

1. Before you spread put the mixture do not forget to wipe the pan with a wet and thick cloth.

2.  Heat the pan sufficiently before you spread Dosa mix on it.

3. Before you fold the Dosa cook it's lower layer till it turns brown.