Chicken & Spinach Braid Recipe | Food Diaries | Zarnak Sidhwa | Bakery Item

Method:
Melt the butter and add the flour. Gradually add the milk, whisking continuously. Add onion, green chillies, salt and pepper. Cook until the béchamel sauce becomes thick. Add cream cheese and grated cheese, followed by the spinach, chicken and corn. Take off the heat. Let it cool to room temperature. Roll out puff pastry onto a silicon sheet on a baking tray. Spread 1-1 ½ cup mixture in the center in a rectangle. Using a pizza cutter, cut thin strips diagonally on both sides of the puff pastry. Fold the strips over alternately to create a braid effect. Whisk the egg and brush on top of the pastry. Sprinkle with sesame and nigella seeds. Bake at 200 degrees c for 25 minutes until puffed up and golden. Slice and serve immediately.

Method:
Grate the carrots finely. Heat ¼ cup ghee and fry cashews and almonds till golden brown, set aside. In the same pan, add grated carrot and saute well until it changes color. Pour milk and boil for 10 minutes stirring occasionally until the carrots are cooked well and milk reduces. Once the milk thickens completely, add sugar, mix well and cook until the sugar dissolves and thickens. Cook until the halwa thickens and ghee releases from sides. Add khoya, cardamom powder and fried nuts. Mix well, enjoy gajar ka halwa warm or chilled.

Method:
Melt Clarified butter add the semolina and stir fry. In another pan dissolve the sugar in the water over low heat and keep on simmer till required. When the semolina is light brown, add the sugar syrup and the cardamom and bring to a boil, then simmer till the liquid is absorbed. Serve hot, garnished with the almonds.