Semiya filled egg pizza


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Preparation Time : 35 minutes

Cooking Time : 25 -30 minutes

Serving : 8 -10 members

Description

A yum combination,  fresh , innovative , fusion dish that was present on the table for the first anniversary of sauté , fry n bakes recipe swap by Saaliha azeem . Saaliha azeem was so enthusiastic to take part in the recipe swap that she postponed her flight tickets to the Middle East for holidays to her mothers place . It was worth , or else we all should have missed out on this exhilarating flavoured fusion dish .  I remember hubby dear and myself sharing a piece as we wanted all the food lovers present to have a sneak peak to relish  this dish . Every one just thronged to this dish on the table though there was an array of dishes and vanished in seconds .This  dish captured the essence of fusion cooking in a classy wonderful way .  I have been wanting to try it out but the right time has not yet come . It was these type of innovative fusion dishes that helped to high lighten the table spread on the first recipe swap and made it a grand affair with unforgettable culinary experiences . Thank you Saaliha for your contribution that introduced us to this novel multicultural dish .

Ingredients for semiya filling

ingredients
quantity
Semiya 1cup
Boneless chicken 200 grams
Onion1small sliced
Tomato chopped2 tablespoons
Green chilli2 chopped
Chilli powder3/4 teaspoon
Turmeric powder1/4 teaspoon
Coriander powder1teaspoon
Crushed ginger , garlic3teaspoon
Thick coconut milk1/2cup
Lemon juice of one small lemon
Garam masala powder1/2teaspoon
Coriander leaves few
Curry leavesone spring
Saltto taste
Pepper to taste
Oil and ghee 2 tablespoons

Method for filling

  1. Cook chicken with little pepper crushed garlic and salt.cool and shred the chicken . Reserve the chicken stock and set aside .
    Heat 1tablespoon of oil in a pan and roast semiya / vermicelli to light brown in colour .
  2. In a cooker heat little oil and ghee.sauté onion till light brown . add ginger(11/2tsp) garlic(11/2tsp),green chilli,tomatoes and saute well.Add tur powder,chilli powder and coriander powder. fry for a min .
  3. Add roasted semiya/ vermicelli and 1cup water(including the reserved stock),1/4cup shredded chicken and salt(beware as stock has salt).cover with lid and keep in low flame for just one whistle.then remove from flame.
  4. After 10 minutes open the lid and add garam masala,lemon juice,coriander and curry leaves,shredded chicken and coconut milk. Mix well n keep in low flame for few minutes .

Other ingredients

Ingredients
Quantity
Bread6 slices ( remove crust and cut into very small pieces)
Eggs 4
Milk3/4 cup
Pepper1/2 cup
Coriander leavesfew chopped
SaltSalt to taste

How to proceed

  1. In a bowl beat the eggs.mix all the other ingredients together with the beaten egg . In a greased non stick pot(small) layer half of of the bread mix.then layer semiya chicken masala.
  2. press and level with spoon . On top spread the remaining bread mix n fill the sides with egg mix . cover and cook for 15 minutes .
  3. Then turn the other side carefully and cook for another 10 minutes .serve hot turning it over a serving platter .
  4. You can even bake as well in a preheated oven at 180 degree Celsius for 25 – 30 minutes or until a tooth pick inserted comes out clean .