Marias Menu » Breakfast Recipes

Thenga Chammanthi (Coconut Chutney)

Maria — Wed, 12 Oct 2011 17:00:23 +0000

After seeing the picture of the Mocha Chocolate Chips Cupcake in FB, one of my friends, asked whether I have cupcakes n stuff on a daily basis. Its one of those questions that I get asked very often. Because of this blog, most people assume that I cook extravagantly on a daily basis. Let me set the record straight. I like cooking but I dont like slogging in kitchen day in & day out. Given the option (which is once in a while), I prefer to eat out! If by chance you come unannounced to our place, I’ll end up serving you a pile of “Takeaway”-Menus to choose from ;)

Though I like to cook more variety, I or rather we prefer the usual Kerala fare on a daily basis. Mostly when we go for trips, I’ll be all excited to try the different food varieties & eat all exotic dishes. But after two days of the trip, I’ll start craving for some choru (rice) n kachimoru (buttermilk curry) – plain and simple.

Back to the recipe, I think chammanthi is something that you can call the perfect homely food. If you can give me a plate of steaming rice & freshly ground coconut chammanthi, I’ll be one happy soul. In fact, more happier than eating a piece of cake :) I promised this chammanthi recipe long time ago when I posted the manga chammanthi, but i forgot about it. I guess there are a zillion ways of making chammanthi… with & without shallots, with & without ginger, with & without curryleaves & it goes on. Below is one of my all time fav chammanthi recipe, which I ask Sarasa chechy to make for me every time I go home. It tastes heavenly especially if its made on ammikallu (picture given below). The coconut milk just oozes out from the freshly ground coconut & that gives a very moist chammanthi. Ok, I need to stop writing, otherwise my keypad will be drenched with my drool. I miss home :(

Here is the recipe:

Thenga Chammanthi (Coconut Chutney)

Recipe type: Kerala, spicy, vegetarian

Author: Maria Jose

Prep time: 10 mins

Cook time: 2 mins

Total time: 12 mins

Serves: 4-5

A spicy coconut accompaniment for rice, dosa & idli.

Ingredients

Coconut – 1 cup (If you use freshly scraped coconut, nothing like it)
Dried red chilli flakes -1-2 tsp (refer notes)
Small/pearl onions – 4, sliced
Ginger – 1/2 tsp, chopped
Tamarind (valan puli or sambar puli) – size of a small lime (refer notes)
Salt
Coconut Oil
Curryleaves – 3-5 leaves

Instructions

Heat oil in a pan & add small onions, ginger, curry leaves & dried red chilli flakes. Fry for 2-3 minutes, till you get the roasted smell. Add coconut & mix well. Just fry it for a minute or two. DO NOT brown it. Remove from fire & let it cool. Add tamarind & salt to this mix. Ground it in the smallest jar of the mixie. Ideally no water should be added, but I end up adding 1/2 – 1 tbsp of water. You can serve it with rice,kanji or idli & dosa.

Notes

If you dont have dried red chilli, you can use chilli powder. Use around 2 tsp (adjust to suit your taste). Also you can increase or reduce the qty of tamarind to suit your taste. But first do a taste test of tamarind, some variety tends to be very strong. Also its better to add salt after tasting tamarind, because some tamarinds can be very salty. So adjust the qty of salt accordingly. Try to grind the chammanthi without water, if its possible.

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Mocha Chocolate Chip Cupcake

Maria — Thu, 29 Sep 2011 17:11:19 +0000

Has it ever happened to you, that you try out something new & start wondering… why you never tried it before? It just reminds me of the famous scene from the evergreen Malayalam movie Nadodikattu where Mohanlal’s character asking Srinivasan “eda Vijaya, entha namukku ee budhi nerathe thonnanjathu?” to which Srinivasan’s character replying “Dasa, oroninnum athintethaya samayamundu mone”. Ohhh how I miss Malayalam movies of those days! (For my non-Kerala friends, in short: “There’s a time for everything”). Anyways, let’s come back to our cupcake. After having the very first bite of this cupcake, I was asking myself why I never tried baking something that has a strong coffee taste before? Looks like now is the right time. Anyways, as I always say… better late than never!

I’m presently in a cupcake baking spree & I ended up with this one day. I was happy with its taste, texture n looks too :) I hope you too will like it. Go ahead, bake it & enjoy!

Here is the recipe:

Mocha Chocolate Chip Cupcake

Recipe type: Dessert

Author: Maria Jose

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 15

Ingredients

Eggs – 2, room temp
Unsalted Butter – 125 gm, softened
Caster Sugar – 1 cup (substitute given below)
Milk – 1/2 cup, room temp
Vanilla Essence – 1 tsp
Instant Coffee Powder – 2 tbsp
Self-Raising Flour – 2 cups (substitute given below)
Chocolate Chips – 1/2 cup ( you can use semi sweet or milk choc chips)
Icing
Icing sugar – 1 1/2 cups
Butter – 125 gms, softened
Instant Coffee Powder – 1 tsp
Choc Chips – to decorate

Instructions

Preheat oven to 180 C, 10 mins before baking. Line a 12-cupcake pan with cupcake liners. In a medium sized bowl, lightly beat the eggs, add butter & sugar, then mix until light & fluffy. Add milk, flour, vanilla essence & instant coffee, stir to combine. Beat with an electric mixer for 2 mins until light & fluffy. Stir through the choc chips.
Divide the mixture between the prepared cupcake tin. Bake for 18-20 mins until risen & firm to the touch. Cool for a few mins, then transfer to a wire rack to cool fully before icing.
Icing
Mix together the icing sugar, butter & coffee until well combined, then beat until light & fluffy. Use a piping bag fitted with a nozzle of your choice to pipe the topping onto the cupcakes. You can also spread the icing on the cupcakes using a knife. Decorate with choc chips.
Substitution for self raising flour: to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar. (source: http://www.joyofbaking.com/IngredientSubstitution.html)

Notes

I used Nestle Sunrise brand coffee powder. I used Hershey’s milk choc chips. I got around 15 std size cupcakes & 12 mini cupcakes from the above qty. The std size cupcakes were ready in 15- 20 mins & the mini cupcakes were ready in 10-15 mins. I stored the frosted cupcakes @ room temp for 2 days in an air tight container. Its always better to sieve the icing sugar before adding to the icing mix.

Recipe Source: The Complete Series Cupcakes

Kerala Style Egg & Potato Curry

Maria — Thu, 24 Mar 2011 19:34:03 +0000

I always tell you we have loads to catch up on, but I never get around to it… till now. Now that I’m somewhat back to my normal schedule, we can catch up, provided you’ve time to spare, so ready? Ok, so what would you like to have… tea… coffee… anything cold or something to munch on? Since I can only offer it virtually, please feel free to grab one yourself ;)

I wanna share with you three different cooking experiences I had, one was fun, another was adventurous & the last one was a lesson! I’ll start with my apprentice experience, that’s where I had most fun. I worked as an apprentice at a bakery division of a local supermarket, here in Bahrain. I visit that place frequently, say twice or thrice in a week. Every time I go there, I’ll spend sometime in front of the bakery section, just staring at their glass shelves, full of cakes & pastries. As you might already know, bakery is my all time weakness. Well, one day as usual, during my staring session, the bakery supervisor came to me. As we chatted, he suddenly asked me whether I’d like to work there for a few days, just for a feel of the whole thing. Tada! The next thing you know, I was given an apron & a chef cap. Ready, set, wait… the biggest excitement is yet to come. All the employees in the bakery are North Indians and no I don’t have anything against them… but you see Hindi & myself aren’t the best of friends. For a moment, I thought, I became breathless… it was like air being let out of my excitement balloon. Anyways, somehow we communicated and it was fun! They all treated me like a small little school girl who’s on a picnic, thanks to my height. (Btw, I used to hate being treated like a small girl when I was growing up, but now somehow I like it… I guess that feeling is inversely proportional to my age ;) Anyways, back to the bakery… I was offered the first share of every item that came out of the hot oven! And then there were stacks of cakes, both chocolate & vanilla. I could pick any & start playing with it… I mean icing it. There were tons of chocolate ganache, butter cream, praline etc; just waiting for their turn. So just like my 4 year old nephew plays with his play dough I started playing with food :) I had a fun ride for 3 days. Apart from enjoying the hustle & bustle of a live borma, I didn’t learn much. Ok, that’s not true, I learned how to pipe a butter cream rose, now that’s a good thing & I had a gala time too.

Ok, that was a fun ride, now for the adventurous one! Not too soon after, I was asked to take a cookery class for a group of 30 people, for a Malayalee association in Bahrain… the Kottayam Association to be precise. I guess I had an adrenaline rush at that time, because I accepted it without any hesitation! When I told Jose about my new adventure, seeing my excitement about the whole thing, he kept quite for sometime. I was wondering what’s wrong & then he said “I guess the association people are more adventurous by asking YOU to do something like that”… *sigh*! You see… I’m a person who panics when we have guests over, so imagine taking a cookery class! As the day approached, I had my panic attack. Unfortunately then, these Royal sick bags weren’t available, otherwise I could have used them! Why am I so freaked out? Well, you have to know one thing – I haven’t attended a cooking class, let alone take one. I just had no clue. Then I made a huge list of what all can go wrong. Yeah, that helps! I had just relived my MBA days of C++ & Java. I am clueless now as I was then! But you know that feeling… that you are sure to fail, so you dont care what the hell happens, yeah I had that. And I guess I work the best under such situations! Because somehow once I started the class everything went well (see on the job training works!) & I did enjoy it. I believe the group also enjoyed it. Here’s something they gave me as a token of appreciation ;) Thank you so much Dolly Aunty for believing in me & thanks a million to Sudin & Susan, for giving me the opportunity and also for your support.

Here comes the last one… lesson learned: I’m like a duck in water. I was thrown in, and now I’m trying to figure out how to paddle. That’s how my whole cooking experience has been. So that’s what I did next, attend a cooking class to really learn how it should be done. While I was at home in Cochin, I got the chance to attend a baking class. First I thought I could learn some more baking tips and styles, the science behind it, but more importantly I wanted to learn how cooking classes were given. That reminds me, in college whenever we used to study a new subject, it used to start with something like “Management is a science as well as an art”, that kinda stuff? Well, I always ignored the science part & considered the whole thing as art. So that’s what I did in baking also. I never bothered about the science part, like aeration blah blah… but in this class it was explained in simple terms, so that lay(wo)man like me could also understand. I also observed the whole process carefully, about how things should be arranged, how you need to organise the class & stuff like that. So now I’m all set to take another cooking class… are you interested ?? :)

Anyways, the best thing about all these experiences was I made new friends… isnt that great!? :)

Btw, I forgot to tell you about the situation in Bahrain. See that’s what happens, when everything goes well, you take things for granted right? Thank you so much for your mails & messages & the positive vibes you sent :). Situation has improved here since my last post. Things are slowly getting back to normal state.

So your coffee… tea is done? I wont take much of your time. I’ll just leave you with this simple egg & potato curry. The other day, one of my readers, Joyce, asked for an egg & potato curry. Here is something I came up with. It’s a mildly spicy curry, I think its apt to call a spicier version of stew. This curry should help you during lent. Also if you dont eat eggs, you can use veggies of your choice & make it a mixed veg curry. I know you are tired from listening to my ranting, but please dont forget to note down the recipe, ok? (Joyce, hope you’ll like it & you too.)

Here it goes:

Kerala Style Egg & Potato Curry

Recipe type: Side dish

Author: Maria Jose

Prep time: 12 mins

Cook time: 15 mins

Total time: 27 mins

Serves: 4

Ingredients

Hard boiled eggs – 5
Potato – 1 small-medium, cooked & cut into cubes
Onion – 1 big, finely sliced
Green chilli – 4 -5, slit lengthwise
Ginger & garlic paste – 1 1/2 tsp, each
Coriander powder – 1 1/2 – 2 tsp
Turmeric powder – 1/4 tsp
Fennel powder (perumjeerakam podichathu) – 1/2 tsp
Garam masala – a pinch
Thick coconut milk – 2 cups ( refer notes)
Cashew paste – Optional (refer notes)
Coconut oil
Salt
Curry leaves

Instructions

Heat oil in a pan & add finely sliced onions & salt. When onion becomes golden brown color, add green chilli & ginger garlic paste. Fry for 2-3 minutes. Add the masala powders & a 1/2 tsp of oil & fry for 3 minutes. Add cooked potatoes & mix well. Add thick coconut milk & bring to boil. Reduce flame to lowest & add hard boiled eggs & cook till the gravy becomes thick, say around 5 mins. Garnish with coriander leaves. Serve hot with palappam, kallappam, puttu & chapathi.
For veg variation:
You can use veggies like carrot, beans, cauliflower, green peas etc; Cook the vegetables first & add it along with the potato. Rest of the recipe is same.

Notes

I used potatoes & carrot also for this curry. We need loads of “chaaru” (gravy), so I’ve used 2 cups of coconut milk, you can adjust the qty to suit your taste. Also if you dont prefer a creamy curry, you can use medium thick coconut milk instead of thick coconut milk. To enhance taste & also give a rich flavor, you can add cashew paste also. Mix the cashew paste in coconut milk & add to the curry. To make cashew paste, soak a small handful of cashews in hot water for 5-7 mins & grind them to a smooth paste.

Kadala Curry

Maria — Mon, 11 Oct 2010 20:11:12 +0000

If you ask any Malayalee about their favourite breakfast dish, I’m sure puttu and kadala (chick peas) will pop up. It’s a comfort food for most Keralites. Though I always tell people that mine is a Kerala food blog, I’m kinda embarrassed to say that it took me 4 years to post a kadala curry recipe. Anyways, it’s better late than never. Also I’ve received requests from a number of readers for the same.

This recipe is from the blog Yummy O Yummy. True to their name, this space has many yummy recipes. I was looking for a kadala curry recipe with roasted coconut and thick gravy and this one fitted the bill perfectly! I hope you will also like it. Except for the very minor changes in the quantity of ingredients, this is totally Yummy Team’s recipe :) Thanks Yummy Team for such a wonderful recipe. You can see the step by step pictures of this recipe here.

Here is the recipe:

Kadala Curry

Recipe type: Kadala curry, Kerala breakfast dish

Author: Maria Jose

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4

Ingredients

Black Chickpeas/Chana/Kadala – 1 cup
Turmeric powder – 1/4 tsp
Sliced coconut pieces (thenga kothu ) – 3 tbsp
Onion – 1 large sliced and chopped
Pearl onions – 4 sliced
Green chillies – 3 slit
Curry leaves – A sprig
Red chilly powder – 1 tsp
Turmeric powder – 1/8 tsp
Mustard seeds – 1/4 – 1/2 tsp
Dry red chillies-2
Coconut oil – As required
Salt – To taste
To roast and grind to a paste
Grated coconut – 3/4 – 1 cup
Pearl onion – 2 sliced
Coriander seeds – 1 1/2 tbsp (You can use coriander powder instead, add it while making the gravy)
Whole spices – (Fennel seeds – 1/4 tsp, cardamom – 2, cloves – 3, Cinnamon stick – 1, Whole pepper corns – 1/2 tsp, star anise (thakolam) – 1 petal)

Instructions

Soak the kadala overnight and cook in a pressure cooker till soft adding 1/4 tsp turmeric powder and salt. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Keep it closed for 20 mins. Drain the water and save it for making gravy.
Heat 1 tsp oil in a pan and add the coriander seeds & whole spices. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.
In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies. Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies and curry leaves. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala. Bring to a boil and add the ground coconut paste and cooked kadala. Mix well and cook until the gravy achieves your desired consistency. Switch off and serve hot with
puttu

Notes

The gravy tends to thicken a bit after sometime, so adjust the gravy accordingly. If you are using coriander powder instead of coriander seeds, add it along with chilly powder & turmeric powder while making the gravy. Add around 2-3 tsp of coriander powder. I added a little salt while making the gravy too. Do a taste test after adding the cooked kadala to the gravy and add salt, if required.

Oatmeal, Dates & Raisin Cookies

Maria — Mon, 30 Aug 2010 20:13:36 +0000

Have you ever noticed a goat or a cow grazing? There is something common….those two animals keep chewing all the time. Seems like I have something in common with them :) Oh yes, I’ve told you several times about how I like to munch something every now and then. Can you believe it when I say that I start raiding my kitchen cupboards for some snacks after 10 mins of having BF or lunch? These days I find it really hard to resist the temptations especially when my FB newsfeed is always updated with some beautiful food snaps. Ok leave the internet and switch on the TV, almost every other channel is loaded with cookery shows, doesn’t look good, what about reading something and there again you can see some food pics, sigh! It feels like the Universe is conspiring for me to give into the temptation ;)

Usually I end up with some junk food for munching, but after some time I feel guilty and forcefully eat some supposed-to-be health bars and what not! I only wish that these health bars suppressed my munching temptation… but the effect is more depressing. I don’t like the taste of all this healthy crap and that’s when I realised how I miss those unhealthy flavoured junk food and stuff myself with the double the amount of junk. So much for trying to eat healthy.

When I posted this eggless cinnamon recipe here, I never ever thought it would be one of the most popular recipes in the site. Because its a general tendency that we associate healthy food with awful taste, yep – I also do that. But that recipe was a revelation to me that healthy stuff can be tasty too and yes I’m sure there are other recipes also of the same category. This is one such recipe. Though the name of this cookie is Oatmeal & Raisin & Dates cookie, I re-christened it as Healthy Cookie. Yep, if you go through the ingredients, you’ll know it. I’ve customised the original recipe to make a healthier version.

Another thing I liked about the recipe is that, its quite filling. Also its a good way to incorporate oats in your diet. The cookie has a soft cakey texture with a slightly crusted top.

So shall we go ahead and bake some healthy cookies?

Here is the recipe:

Wheat flour (atta) – 1 1/4 cups + 2 tbsp
Oats – 1 1/2 cups
Baking powder – 1/2 tsp, slightly heaped
Baking soda – 1/2 tsp, slightly heaped
Soft light brown sugar – 1/2 cup, firmly packed
Raisins – 1/4 cup, heaped
Dates – 3/4 cup, chopped
Chocolate Chips – 1-2 tbsp, (optional)
Vegetable Oil – 3/4 cup ( I used sunflower oil)
Egg – 1, lightly beaten
Milk – 5 tbsp

Preheat the oven to 180 C/ 375 F, 10 mins before baking. Lightly oil a baking sheet.

Mix together the flour, oats, baking powder, baking soda, sugar, raisins, chocolate chips and dates in a large bowl. In another bowl, mix the egg, oil & milk together. Make a well in the center of the dry ingredients and pour in the egg mixture. Mix the mixture together well with either a fork or a whisk or a wooden spoon to make a soft but not sticky dough.

Place spoonfuls of the dough well apart on the piled baking sheet and flatten the tops down slightly with a fork. Transfer the biscuits to a preheated oven and bake for 10 -12 mins until golden. Remove from the oven, leave to cool for 2-3 mins, then transfer the biscuits to a wire rack to cool, Serve when cold or store in an airtight container. I got 18 cookies with the above qty.

Notes: You can also use plain flour or wholemeal flour instead of atta. I stored the cookie for 1 week @ room temperature in an airtight container. I used an ice cream scoop to drop the cookie dough on to the baking sheet. I lined the baking sheet with al.foil & baking paper.

Eggless version: Though I haven’t tried it yet, I’m guessing you can substitute the egg with some pureed banana. If you happen to try the eggless version, please do let me know.

Substitute for brown sugar: 1 Cup light brown sugar =

1 cup (215 grams) raw sugar

1 cup (200 grams) white granulated sugar

1 cup (200 grams) white granulated sugar plus 1/4 cup (60 ml) unsulfured light molasses

For light brown sugar – substitute 1/2 cup (110 grams) dark brown sugar plus 1/2 cup (100 grams) white granulated sugar ( source: joy of baking)

Please check out the oatmeal cookies baked by Suni, based on the above recipe. She dipped them in chocolate, yummy! Thanks dear :)

Tomato Chutney

Maria — Wed, 21 Jul 2010 18:36:24 +0000

I like homemade idli & restaurant dosas :). What about you? I’m not sure why… but my dosas never become crispy like the restaurant ones. May be because I just cant bring myself to drench dosa with oil or ghee and I feel less guilty when somebody else does it for me ;)

Both of us like red color chutney. I dont know whether it’s because of the color or the taste, but if we have a choice we go for the red one. Now coming to this recipe, it’s a pretty simple one & tastes great with idly/dosa. I got this recipe from my mother in law. Usually I need both sambar & chutney for idli/dosa but with this chutney, sambar can be optional.

Hope you will also enjoy this.

Here is the recipe:

Onion – 2 small – medium
Tomato – 1 big
Kashmiri chilly powder – 1 – 1 1/2 tsp
Coconut – 1/2 cup, packed
Dried red chilly – 2
Salt
Oil

Heat oil in a pan & add dried red chilly. Fry it for half a minute. Remove it from the pan & keep aside. Add finely sliced onions & salt. Cook till the onions become soft. It doesn’t have to become brown. Add Kashmiri chilly powder. Fry it for a minute. Add sliced tomato & cook till it becomes soft. Add coconut & mix well. Remove from fire & let it cool completely.

Grind the fried dried red chillies first. Add the onion, tomato & coconut mixture to that & grind to a smooth paste. Do not add water. Serve with idly or dosa.

Baked Eggs & Stuffed Bun

Maria — Tue, 23 Mar 2010 17:20:13 +0000

It all started when I saw Rachel‘s invitation on FB to join the bread baking event. This month’s theme for the event is Bread Buns. You can read more about it here. Though I’ve baked bread quite a few times, bun was something new to me. That’s when I remembered the stuffed bun recipe of Ria’s mom. I had bookmarked it a long time ago and had completely forgotten about it. Since this was something new to me, I was excited about it and was very happy with the results too. The texture of the bun was amazing. I used a veg + chicken filling. The one thing I have to improve is shaping of the buns. Though the majority of the buns came out in good shape, I think there is still some scope for improvement. A very good recipe, I will definitely make it again. I’m thinking of meat/beef filling next time :). Thanks Rachel for the invite and Ria, a special thanks to your mom :)

Btw, do you remember my veggie omelet? Instead of cooking it on stove top, I baked it this time and that’s what you see on the right side of the photo. I used mushrooms & capsicum (bell pepper) this time. I think I prefer baking it, because there is no hazzle of flipping it and we loved the texture too :). We had this stuffed buns & baked eggs as brunch on Friday.

I’ve taken the recipe as such from Ria’s place. I’ve made very minor changes and updated the recipe with the same. Here is the recipe:

For the Bun:

Dry yeast-1 tbsp
Warm water-2tbsp
Milk-1/2 cup
Salt to taste
Oil-1/2 cup
All purpose flour-2 cups + 1 cup
Sugar-1/4 cup
Egg-1, beaten
Egg white-1,for egg wash
White sesame seeds for sprinkling

Preheat the oven @180 C for 15 minutes before baking. Dissolve the yeast in warm water with 1/2tbsp sugar. Leave aside for 10 minutes. Boil the milk and allow to cool down till it is warm to touch. Add sugar, oil and salt to milk. Mix well with a wooden spoon till the sugar dissolves and add 1 cup flour and mix to a smooth paste. Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough. (I had to use almost 3 cups of flour to make it a soft dough. You start with 2 cups of flour as mentioned in the recipe and if you find it difficult to form a soft dough add extra flour little by little, till it forms a soft dough.)Knead well for 10 mins (I knead it using stand mixer). Let it rest till it doubles in volume (almost 2-3 hrs).Punch down the dough lightly using your palm and divide them equally. Flatten them into small discs and fill them with 1 tbsp of the filling. Re-shape them into a ball. Apply the egg wash. Sprinkle the top with sesame seeds. Let it prove for another 20 mins. Bake them in a pre-heated oven at 180 C for 15-20 mins.

For the filling:

Boneless chicken-100gm, boiled and shredded
Carrot & beans – chopped & cooked, 1/2-3/4 cup each
Onions-4 big, finely chopped
Ginger garlic paste-1 tbsp
Chilli powder-1/2 -1tbsp (depending on your spice level, I used Kashmiri chilli powder)
Coriander powder-1/2 tbsp
Salt to taste
Oil-3 tbsp

Heat oil, add the ginger garlic paste and saute till it gives out a nice aroma. Add the onions & salt. Saute them till soft and transparent. Add the powders and mix well for 2 mins. Add salt, the shredded chicken, cooked veggies and mix well. Keep it off the fire and let it cool. Use it for filling the dough. I got 15 buns from the above qty.

You can see the stuffed buns made by Yummy team here.

Also check out the stuffed buns made by Jincy, one of MariasMenu readers, based on this recipe. Thanks a lot dear :)

Check out stuffed buns made by Sibi, based on the above recipe. Thanks Sibi :)