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Cheesy Egg Pockets Servings - 5 INGREDIENTS Gram flour - 80 grams Beetroot - 50 grams Salt - 1/4 teaspoon Garlic cloves - 6 Water - 120 milliliters Eggs - 5 Salt - 1/2 teaspoon Oil - 1 1/2 tablespoons Bell pepper - 80 grams Chilli flakes - 1/2 teaspoon Coriander - 2 teaspoons Grated processed cheese - 30 grams Oil - 1 teaspoon Oil Processed cheese - 2 tablespoon Coriander - 1 tablespoon PREPARATION 1. In a blender, add 80 grams gram flour, 50 grams beetroot, 1/4 teaspoon salt, 6 garlic cloves, 120 milliliters water and blend it well. 2. In a bowl, add 5 eegs, 1/2 teaspoon salt and whisk it well. 3. Heat 1 1/2 tablespoons oil in a pan, add 80 grams bell pepper and cook for 2 minutes. 4. Add beaten eggs, 1/2 teaspoon chilli flakes and cook for 4 - 5 minutes. 5. Add 2 teaspoons coriander, 30 grams grated processed cheese and cook for 2 - 3 minutes. Remove it from heat. 6. Heat 1 teaspoon oil in a pan, add blended mixture and spread it evenly. 7. Cook from both sides and remove it from heat. 8. Place it on a board, add prepared mixture on it and fold it. 9. Place it on a pan greased with oil. 10. Add some processed cheese and coriander on it. 11. Cover it with lid and cook for 3 - 4 minutes. 12. Open the lid and remove it from heat. 13. Place it on a board and cut it into half. 14. Serve. Chicken Keema Tortilla Servings - 4 INGREDIENTS All purpose flour - 170 grams Salt - 1/4 teaspoon Baking powder - 1/4 teaspoon Oil - 1 tablespoon Warm water - 80 milliliters Boneless chicken - 300 grams All purpose flour - for dusting Onions - 70 grams Salt - 1/2 teaspoon Black pepper - 1/4 teaspoon Oil Lettuce - 90 grams Tomato - 100 grams Grated processed cheese - 80 grams Ketchup - 50 grams Mayonnaise - 50 grams PREPARATION 1. In a bowl, add 170 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 1 tablespoon oil, 80 milliliters warm water and knead it into a dough. 2. Cover it with cling warp and rest for 20 minutes. 3. In a blender, add 300 grams boneless chicken and blend it well. 4. Take a ball form prepared dough and place it on a clean surface. 5. Dust some all purpose flour on it and make it flatten with the help of rolling pin. 6. Place it on a hot pan and cook it half. 7. Remove it from heat and place it on a board. 8. Add some blended chicken and spared it evenly. 9. Add some onions, salt and black pepper. 10. Place it on a greased pan and cook for 5 minutes on medium heat. 11. Remove it from heat and place it on a board. 12. Add some lettuce, tomato, grated processed cheese, ketchup, mayonnaise and fold it. 13. Place it on a greased pan and cook from both sides. Remove it from heat. 14. Place it on a board and cut it into half. 15. Serve. Spinach Wrap Servings - 5 INGREDIENTS Water - 1 litre Salt - 1/2 teaspoon Spinach leaves - 50 grams Chilled water - 500 milliliters Gram flour - 70 grams Tofu - 50 grams Green chili - 3 Ginger - 1 tablespoon Garlic cloves - 8 - 9 Salt - 1/2 teaspoon Water - 150 milliliters Oil - 1 teaspoon Hung yogurt - 50 grams Mayonnaise - 35 grams Tandoori mayonnaise - 1 teaspoon Salt - 1/4 teaspoon Paprika - 1/2 teaspoon Lemon juice - 1 teaspoon Chilli flakes - 1/4 teaspoon Cabbage - 100 grams Carrots - 80 grams Onions - 70 grams Tomato - 80 grams PREPARATION 1. In a heavy skillet, add 1 litre water, 1/2 teaspoon salt and bring it to a boil. 2. Add 50 grams spinach leaves and blanch for 2 - 3 minutes. 3. Remove it from heat and strain it. 4. Add 500 milliliters chilled water and wash it well. 5. Transfer, this into a blender, add 70 grams gram flour, 50 grams tofu, 3 green chili, 1 tablespoon ginger, 8 - 9 garlic cloves, 1/2 teaspoon salt, 150 milliliters water and blend it well. 6. Heat 1 teaspoon oil in a pan, add blended mixture and spread it evenly. 7. Cook form both sides and remove it from heat. 8. In a bowl, add 50 grams hung yogurt, 35 grams mayonnaise, 1 teaspoon tandoori masala, 1/4 teaspoon salt, 1/2 teaspoon paprika, 1 teaspoon lemon juice, 1/4 teaspoon chilli flakes and mix it well. 9. On a board, place prepared spinach sheet, add some prepared sauce and spread it evenly. 10. Add some cabbage, carrots, onions, tomato and fold it. (See video) 11. Now, cut it into half. 12. Serve. Veggie Finger Wrap Servings - 5 INGREDIENTS Water - 400 milliliters Sweet corns - 50 grams Green peas - 50 grams Boiled potatoes - 360 grams Bell pepper - 90 grams Red chili - 1 teaspoon Salt - 1 teaspoon Black pepper - 1/4 teaspoon Chaat masala - 1 teaspoon Coriander - 1 tablespoon Corn flour - 30 grams Salt - 1/4 teaspoon Black pepper - 1/4 teaspoon Water - 70 milliliters Bread crumbs - 60 grams Oil - for fry Tortilla warp - 5 Mayonnaise - 70 grams Lettuce - 50 grams Cheese slices - 5 Onions - 50 grams Tomato - 80 grams Tandoori mayonnaise - 70 grams PREPARATION 1. Take a pan, add 400 milliliters water, 50 grams sweet corns, 50 grams green peas and boil for 5 - 6 minutes. Remove it from heat and strain it. 2. In a bowl, add 360 grams boiled potatoes and mash them with the help of food masher. 3. Add boiled sweet corns peas, 90 grams bell pepper, 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chaat masala, 1 tablespoon coriander and mix it well. 4. Take some mixture in your hands and shape it into a cylinder shape. 5. Place it on a plate and keep aside. 6. In a bowl, add 30 gras corn flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 70 milliliters water and mix it well. 7. Dip prepared croquettes in it and coat it with bread crumbs. 8. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 9. Remove it from heat and drain it on an absorbent paper. 10. On a board, place tortilla wrap, add mayonnaise, lettuce, cheese slice, onions, tomato, prepared fried veggies finger, tandoori mayonnaise and cover it. 11. Place it on a griller and grill for 1 - 2 minutes. Remove it from griller. 12. Serve.
Cheesy Egg Pockets
Servings - 5
INGREDIENTS
Gram flour - 80 grams
Beetroot - 50 grams
Salt - 1/4 teaspoon
Garlic cloves - 6
Water - 120 milliliters
Eggs - 5
Salt - 1/2 teaspoon
Oil - 1 1/2 tablespoons
Bell pepper - 80 grams
Chilli flakes - 1/2 teaspoon
Coriander - 2 teaspoons
Grated processed cheese - 30 grams
Oil - 1 teaspoon
Oil
Processed cheese - 2 tablespoon
Coriander - 1 tablespoon
PREPARATION
1. In a blender, add 80 grams gram flour, 50 grams beetroot, 1/4 teaspoon salt, 6 garlic cloves, 120 milliliters water and blend it well.
2. In a bowl, add 5 eegs, 1/2 teaspoon salt and whisk it well.
3. Heat 1 1/2 tablespoons oil in a pan, add 80 grams bell pepper and cook for 2 minutes.
4. Add beaten eggs, 1/2 teaspoon chilli flakes and cook for 4 - 5 minutes.
5. Add 2 teaspoons coriander, 30 grams grated processed cheese and cook for 2 - 3 minutes. Remove it from heat.
6. Heat 1 teaspoon oil in a pan, add blended mixture and spread it evenly.
7. Cook from both sides and remove it from heat.
8. Place it on a board, add prepared mixture on it and fold it.
9. Place it on a pan greased with oil.
10. Add some processed cheese and coriander on it.
11. Cover it with lid and cook for 3 - 4 minutes.
12. Open the lid and remove it from heat.
13. Place it on a board and cut it into half.
14. Serve.
Chicken Keema Tortilla
Servings - 4
INGREDIENTS
All purpose flour - 170 grams
Salt - 1/4 teaspoon
Baking powder - 1/4 teaspoon
Oil - 1 tablespoon
Warm water - 80 milliliters
Boneless chicken - 300 grams
All purpose flour - for dusting
Onions - 70 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Oil
Lettuce - 90 grams
Tomato - 100 grams
Grated processed cheese - 80 grams
Ketchup - 50 grams
Mayonnaise - 50 grams
PREPARATION
1. In a bowl, add 170 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 1 tablespoon oil, 80 milliliters warm water and knead it into a dough.
2. Cover it with cling warp and rest for 20 minutes.
3. In a blender, add 300 grams boneless chicken and blend it well.
4. Take a ball form prepared dough and place it on a clean surface.
5. Dust some all purpose flour on it and make it flatten with the help of rolling pin.
6. Place it on a hot pan and cook it half.
7. Remove it from heat and place it on a board.
8. Add some blended chicken and spared it evenly.
9. Add some onions, salt and black pepper.
10. Place it on a greased pan and cook for 5 minutes on medium heat.
11. Remove it from heat and place it on a board.
12. Add some lettuce, tomato, grated processed cheese, ketchup, mayonnaise and fold it.
13. Place it on a greased pan and cook from both sides. Remove it from heat.
14. Place it on a board and cut it into half.
15. Serve.
Spinach Wrap
Servings - 5
INGREDIENTS
Water - 1 litre
Salt - 1/2 teaspoon
Spinach leaves - 50 grams
Chilled water - 500 milliliters
Gram flour - 70 grams
Tofu - 50 grams
Green chili - 3
Ginger - 1 tablespoon
Garlic cloves - 8 - 9
Salt - 1/2 teaspoon
Water - 150 milliliters
Oil - 1 teaspoon
Hung yogurt - 50 grams
Mayonnaise - 35 grams
Tandoori mayonnaise - 1 teaspoon
Salt - 1/4 teaspoon
Paprika - 1/2 teaspoon
Lemon juice - 1 teaspoon
Chilli flakes - 1/4 teaspoon
Cabbage - 100 grams
Carrots - 80 grams
Onions - 70 grams
Tomato - 80 grams
PREPARATION
1. In a heavy skillet, add 1 litre water, 1/2 teaspoon salt and bring it to a boil.
2. Add 50 grams spinach leaves and blanch for 2 - 3 minutes.
3. Remove it from heat and strain it.
4. Add 500 milliliters chilled water and wash it well.
5. Transfer, this into a blender, add 70 grams gram flour, 50 grams tofu, 3 green chili, 1 tablespoon ginger, 8 - 9 garlic cloves, 1/2 teaspoon salt, 150 milliliters water and blend it well.
6. Heat 1 teaspoon oil in a pan, add blended mixture and spread it evenly.
7. Cook form both sides and remove it from heat.
8. In a bowl, add 50 grams hung yogurt, 35 grams mayonnaise, 1 teaspoon tandoori masala, 1/4 teaspoon salt, 1/2 teaspoon paprika, 1 teaspoon lemon juice, 1/4 teaspoon chilli flakes and mix it well.
9. On a board, place prepared spinach sheet, add some prepared sauce and spread it evenly.
10. Add some cabbage, carrots, onions, tomato and fold it. (See video)
11. Now, cut it into half.
12. Serve.
Veggie Finger Wrap
Servings - 5
INGREDIENTS
Water - 400 milliliters
Sweet corns - 50 grams
Green peas - 50 grams
Boiled potatoes - 360 grams
Bell pepper - 90 grams
Red chili - 1 teaspoon
Salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Chaat masala - 1 teaspoon
Coriander - 1 tablespoon
Corn flour - 30 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Water - 70 milliliters
Bread crumbs - 60 grams
Oil - for fry
Tortilla warp - 5
Mayonnaise - 70 grams
Lettuce - 50 grams
Cheese slices - 5
Onions - 50 grams
Tomato - 80 grams
Tandoori mayonnaise - 70 grams
PREPARATION
1. Take a pan, add 400 milliliters water, 50 grams sweet corns, 50 grams green peas and boil for 5 - 6 minutes. Remove it from heat and strain it.
2. In a bowl, add 360 grams boiled potatoes and mash them with the help of food masher.
3. Add boiled sweet corns peas, 90 grams bell pepper, 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chaat masala, 1 tablespoon coriander and mix it well.
4. Take some mixture in your hands and shape it into a cylinder shape.
5. Place it on a plate and keep aside.
6. In a bowl, add 30 gras corn flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 70 milliliters water and mix it well.
7. Dip prepared croquettes in it and coat it with bread crumbs.
8. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
9. Remove it from heat and drain it on an absorbent paper.
10. On a board, place tortilla wrap, add mayonnaise, lettuce, cheese slice, onions, tomato, prepared fried veggies finger, tandoori mayonnaise and cover it.
11. Place it on a griller and grill for 1 - 2 minutes. Remove it from griller.
12. Serve.