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DRY FRUIT MODAK
Potato and Corn Rolls
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2 tbsp - butter
2 tbsp - flour
1 cup - milk (or 1/2 cup - milk and 1/2 cup - chicken stock)
4 to 6 tbsp - grated cheese
2 tbsp - finely chopped celery
1 cup - cooked and shredded chicken, for seasoning
1 cup - chilli sauce
For cream puffs:
1 cup - flour
4 - eggs
1/2 cup - butter
1/2 tsp - salt
1 cup - water
How to Make Chicken Puffs
Melt the butter over low flame, stir in the flour and cook gently for 2 to 3 minutes, stirring all the time.
Remove from fire, blend in half the liquid gradually and work into a smooth mixture.
Add the remaining liquid and cook gently, stirring continuously.
When the sauce thickens, add the seasoning and cook for another 5 minutes.
Add the remaining ingredients, stir and take off from fire.
For cream puffs:
Warm the flour and sieve it with the salt, on to a piece of paper.
Combine butter, water and melt over a low flame, in a thick-bottomed saucepan.
Increase the flame and bring it to a boil.
Remove from fire and beat in all the flour, till it just forms into a ball and leaves the sides of the pan.
Cool slightly and beat in the eggs, one at a time.
Beat well after each addition.
The mixture should be glossy.
Pipe the mixture through a nozzle, or in spoonful, two inches apart, onto a baking sheet and bake in a very hot oven of 450 degree F for 10 minutes.
Lower the heat to 400 degree F and bake for another 34 to 40 minutes.
Cool on a rack, make a slit on the side of each, clear out any soft paste inside.
Stuff with spoonful of filling carefully.
Sprinkle a little cheese for garnish.
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