Chicken Baida Roti Recipe


Every year during Ramadan festival I would see people religiously flocking to this famous street vendor located at Frazer town-Bangalore, just to taste baida roti. His stall is set up only during ramadan it is always packed till 11 pm. 

I was not very sure why they call this chicken or mutton filled parathas as baida roti until I came across a write up on Bademiya. This hole in the wall eatery located at mumbai, is said to have popularized Seekh kababs and Baida rotis. The famous kababs and rotis are now world famous but during Ramadan festival street vendors across India recreate and  prepare these rotis for customers. 

The famous baida roti was coined after Mohammed Yaseen aka Bademiya means respectfully addressing a elderly person, he originally created the stuffing using meats and cottage cheese. 

I have prepared and shared the recipe from scratch, However I would love to taste the Baida roti from Bademiya and recreate the same. 

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Ingredients: 
For Filling:
250 Grams Chicken Mince 
1 1/2 Medium Size Onions (Finely Chopped)
5 Sprigs Coriander (Finely Chopped)
5 Sprigs Mint ( Finely Chopped)
1 Inch Ginger (Finely Chopped)
5 Green Chilies ( Finely Chopped)
1 Tbsp Tandoori Chicken Masala /Garam Masala or Pav Bhaji Masala
1 Tbsp Chaat Masala
1/2 Tbsp White Pepper Powder
3 Tbsp Oil
Salt as per taste...


For Dough:
2 + 1/2 Cups All Purpose Flour (Maida)
1 Cup Semolina (Upma Rava)
1 Tbsp Salt 
3 Tbsp Oil...


To prepare Baida Roti:
6 Eggs
Seasoning Salt: 1 Tbsp Chilly Powder, 1 Tbsp Pepper powder, 1 Tbsp White Pepper powder, 1 Tbsp Chaat Masala and 1/2 Tbsp Salt.
Prepared Dough
Chicken Filling 
Oil...



Method:

Prepare Chicken Filling: 
Heat a pan with 3 tbsp oil on medium flame.

Once the oil smokes, add onion, chillies, coriander, mint and ginger fry till onion turns transparent.

Add the spice powders to the onion, tandoori chicken masala, chaat masala, white pepper powder fry for a minute on low flame.

Masalas will tend to burn fast, add a splash of water to avoid a burnt masala.

Fry the masala for a minute till oil separates. Add chicken mince and salt as per taste.

Add 1 cup water to the chicken cover and cook. Once the chicken has cooked for 10 minutes it is easy to crumble and break it up apt for filling.

Crumble the chicken mince using wooden spoon. Fry all the ingredients till the masala is well combined in the mince make sure there is no moisture.

Check for salt and pepper in the chicken, add if needed remove from flame and reserve.



Prepare Dough For Roti: 
Using a fine mesh sieve, sift the all purpose flour twice. Reserve 1/2 cup flour for later.

Add semolina and salt to the flour combine all the ingredients add water and start kneading into a sticky dough apply oil allow the dough to rest for thirty minutes.

After thirty minutes knead the dough add small portions of flour from the 1/2 cup reserved flour knead to form a smooth and soft dough.

Add 3 tbsp oil and knead cover and reserve until use.


Lets Prepare Baida Roti:
Divide and create equal dough balls slightly larger than a golf ball.
Flour the surface area to roll the roti. Roll and form thin sheets of roti. Whisk an egg.

Add the whisked egg in the middle of the roti, spread evenly.

Spread the chicken mince in a even layer, sprinkle seasoning salt.
Gather all the edges in the middle to form a parcel. Pinch any open seams and seal.


Heat a nonstick skillet or iron tawa with 3 tbsp oil.
Transfer the roti to hot tawa. Place the flame on medium cook the roti for 2 minutes on each side.

Once the roti turns lightly brown in color, drain excess oil and on tissue paper and serve hot with mint chutney and sliced onions...Enjoy 😉



Idli Upma Recipe

I call Idli upma a frugal innovation 'waste not want not', is every southindian moms tip. Leftover idli's are magically converted into quick breakfast/evening tiffin. Idly upma is a power packed, nutritious and tasty meal that I enjoy regularly. 

This recipe is 100% vegan if the ghee is avoided. I'm also updating my older blogs with newer pics and video. This recipe was posted in 2010, I had recently updated photos there but was not satisfied with the post, I'm reposting this recipe again, here is the link to my old blog post please click here 👈


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Ingredients :
10 Idli's 
2 Medium Size Onions Finely Chopped
6 Green Chillies Slit 
1 Tsp Mustard seeds
1 Tsp Channa Dhal
3 Dried red chilli
1 Tsp Split black gram dhal
2 Tbsp Groundnuts (Peanuts this is optional)
1/2 Tsp Turmeric powder
1 Pinch Asafoetida = Hing
1 Tbsp Salt
3 Tbsp oil
1 Tbsp Ghee
3 Sprigs Curry Leaves
5 Sprigs Coriander Finely Chopped
Salt as per taste
1/2 Lime Juice for Garnish...


Method: 
Heat a wok on medium flame add oil, allow the oil to reach smoking point.

Add mustard seeds, chick peas, black gram dhal allow to splutter.

Once the mustard stops spluttering break the red chillies in halves and add fry for a second. Add hing and curry leaves fry a bit.

Add onions along with green chilli fry till transparent. Make a well in the onion masala add 1 tbsp ghee and 1/4 tsp turmeric powder fry for a minute.

Add salt sprinkle water little at a time. i used 3 tbsp water to avoid the onions from burning, fry till onion turns light brown in color. 


Once the moisture from the onion has completely reduced, crumble the idly's and add to the onion masala toss and fry for a minute.

Garnish with coriander and lime juice, serve hot with pickle...enjoy...😉


Mother's Day Celebration @Freska, Sahakarnagar-Bengaluru

Freska is a casual dine restaurant located in my neighborhood at Sahakarnagar. The restaurant has many branches spread across Bengaluru. In a short span of 6 years they have gained lot of popularity in the community. I read great reviews and comments on freska, and happened to take both my parents out for lunch on Mother's Day. 

Neatly maintained space with casual seating and warm ambience. The menu features, freshly made pizzas, soups, pastas, starters and sizzlers. Every item on the menu is made as per order with fresh ingredients. Service is slow but the staff is very friendly.

Ambience

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Our Order
Black Current Milkshake

Creamy Spinach Soup


Cream of Mushroom Soup


Chicken Sausages in Gravy

Cheesy Masala Fries 



Garden Vegetable Pizza 


Creamy Basil Spaghetti 


Garlic Bread

Pepper Chicken Sizzler

We enjoyed both the soups highly recommend it. Creamy basil spaghetti and pizza was mom and dads favorite dish. I enjoyed the sizzler. The two dishes we regret ordering are the cheesy fries and sausages in gravy. Total bill was 1800/-. Parking available.



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Mother's Day Celebration @Freska, Sahakarnagar-Bengaluru

Freska is a casual dining restaurant located in my neighborhood at Sahakarnagar. The restaurant has many branches spread across Bengaluru. In a short span of 6 years they have gained lot of popularity in the community. I read great reviews and comments on freska, and happened to take both my parents out for lunch on Mother's Day. 

Neatly maintained space with casual seating and warm ambience. The menu features, freshly made pizzas, soups, pastas, starters and sizzlers. Every item on the menu is made as per order with fresh ingredients. Service is slow but the staff is very friendly.

Ambience

Subscribe to me on Youtube English and Tamil Channels for Regular Updates 😉

Our Order
Black Current Milkshake

Creamy Spinach Soup


Cream of Mushroom Soup


Chicken Sausages in Gravy

Cheesy Masala Fries 



Garden Vegetable Pizza 


Creamy Basil Spaghetti 


Garlic Bread

Pepper Chicken Sizzler

We enjoyed both the soups highly recommend it. Creamy basil spaghetti and pizza was mom and dads favorite dish. I enjoyed the sizzler. The two dishes we regret ordering are the cheesy fries and sausages in gravy. Total bill was 1800/-. Parking available.



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Prawn Paniyaram Recipe


Prawn Paniyaram is a perfect evening snack or starter, crispy yet spongy paniyaram filled with a sweet and slightly spiced prawns is truly a fish lovers delight. 

I was inspired to recreate a traditional southindian snack using prawns and a different batter base. People who want to use gluten-free batter please feel free to use regular idly or dosa batter instead of this egg based batter.

Subscribe to me on Youtube English or Tamil Channel for more recipes and reviews posted regularly 😊

Ingredients:
For Batter:
1 1/2 Cups Maida ( All purpose flour)
1 Tbsp Fruit Salt (Eno)
1/2 Tsp Baking Powder
1 Pinch Cooking Soda
1 Maggi Bullion Cube (If you cannot find bouillon cube use chicken soup or vegetable soup which is available in the market)
1 Cup Water
3 Eggs

For Filling:
2 Carrots
6 Chilies
5 Sprigs Spring Onions
1/2 Inch Ginger
1/2 Medium Onion
150 Grams Prawns 
1 Tbsp Soya Sauce
1 Tbsp Spicy Chilly Sauce
1 Tbsp Butter
Salt and pepper as per taste
Oil as required...


First Step Prepare Batter:

1. Bring 1 cup water to boil. Add the bullion cube whisk and form a stin soup base. If your using a soup packet follow the instructions given on the packet and prepare the soup. Once the soup is ready remove from flame allow to cool.

2. Using a fine mesh sieve sift the all purpose flour, baking powder and cooking soda.

3. Whisk the eggs lightly. Add the sifted flour along with fruit salt whisk to form a lump free batter. Gardually add the soup whisk to form a semi thin batter. The consistency should be slightly thinner than a pancake or bajji batter.

4. We have not used salt as the soup base contains enough salt however many people prefer slightly excess salt. Taste test and check if the batter is as per your taste and add salt if needed.

5. Once the batter is formed allow to rest for 1 hour the batter will form tiny bubbles.


Second Step Filling:

6. Peel, devein and chop the prawns into tiny pieces. Wash the prawns, drain using a colander and pat dry, reserve.

7. Peel, Wash and chop all the veggies including spring onions as fine as possible, reserve.

8. Heat a pan with a tbsp butter. Add all the ingredients together and fry for a minute. Add the soya sauce and chilly sauce cover and cook for 4 minutes.

9. If there is excess moisture from the prawn place on high flame allow the moisture to evaporate. check for salt and pepper add according to taste once the prawns have cooked remove from flame reserve.

Since we have chopped the prawns into tiny pieces it will cook fast.



Lets prepare Paniyaram:

10. Heat a takoyaki or paniyaram Kaalu on medium flame. I find using a non stick paniyaram pan is easy to clean and also can prepare many different paniyaram recipes.

11. Add a spoon of oil to each mould. Start adding a spoon full of filling to every mould.

12. Ladle the batter covering the filling cook for a minute. Using a skewer or a spoon flip the paniyaram gently. Cook on all sides till the paniyaram is turns light brown in color. Serve hot with spicy garlic mayo or ketchup...Enjoy 😁


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Chicken Baida Roti Recipe

Every year during Ramadan festival I would see people religiously flocking to this famous street vendor located at Frazer town-Bangalore...