Pinwheels
4 cups flour
¼  Ib butter
2 tblsp sugar
1 tsp salt
1 pkt yeast
± 1 ½  to 2 cups lukewarm milk

Method
Put flour, sugar and salt in a dish, add butter and make breadcrumbs. Add yeast  and make dough with milk. Allow to rise, divide dough into 7 balls, roll out, spread filling fold like swiss roll, slice, spread with egg and tal, allow to rise and bake.

Filling

1 kg chicken fillet (cubed)
1 green pepper (cubed)
1 red pepper (cubed)
Green masala
Salt
Vinegar
Lemon juice
Jeeru
1 tomato (grated)

Make vagaar with 1 onion, add everything and cook, when filling is almost done add frozen corn and grated carrots, cook until water is burnt out. Make a sauce and add to filling.

½  cup milk
1 tblsp maizena
¼ tsp black pepper.
Wraps
1 cup flour
1 tsp b.powder
1 tsp ghee
1/4 tsp salt
1/2 tsp kalunjee
Make dough with sour milk, grill on tawa with butter

Filling
Marinate chicken with mochachoes spice, dip in southern fry coating and fry fill wrap with chicken salad and mayo, serve and njoy.

CHICKEN NAAN
            
Dough
3 ½ cups Flour.
1 level teaspoon salt. 1 packet 10 g instant yeast
3 teaspoon sugar.
Quarter cup oil
1 egg.
± 1 ½ cup milk(lukewarm)

Filling:
3 cups cubed chicken.
1 small onion chopped.
2 teaspoon garlic.
2-3 teaspoon ground green chillies.
½  teaspoon crushed black pepper.
2 teaspoon lemon juice.
½  teaspoon aromat.
Salt to taste

METHOD
Filling Method:
Saute onion in ghee (Clarified butter),till transperant. Add chicken with spices and cook till done,add 3Tblsp ground nola picallily(cos abit chunky)Allow to cool,then add 1/4 cup mayonnaise, 1-2 tablespoon Nandos peri-peri sauce.

Dough method:
Sift dry ingr,add yeast to flour mix.
Beat oil,egg and warmed milk together and make soft dough.
Allow to rise,punch dwn allow to rise again b4 using.
Make ping pong size balls,&roll in small discs.
Smear lightly with beaten egg,add filling,cheese&cover with another disc.Toast on tawa and baste with garlic butter.

Additional Info
once cooled, freeze_
reheat in microwave when ready to eat

SAVOURY SCONES WITH CREAMY FILLING

4 cups flour
1 teaspoon salt
8 teaspoon baking powder
125g butter
2 eggs 1 ½ cups sourmilk (maas)
2 tablespoon oil
2 teaspoon crushed green chillies
Black pepper
2 teaspoon lemon juice
Parsley
Sift flour,salt,baking powder and sugar

Rub in butter until fine like breadcrumbs
Make dough with beaten eggs,sourmilk and oil
Pat onto floured surface
Cut rounds 2cm thick
Place on baking tray,brush with beaten egg,sprinkle with thill (sesame seeds)/parsley and bake for
approx 10-15 minutes at 180

Filling:
1 onion chopped
1 teaspoon crushed garlic
100 g butter 2 cups cubed chicken fillet
1 cup diced green,red and yellow peppers
1 teaspoon crushed green chillies
Salt
½ teaspoon black pepper 250 ml fresh cream
3 tablespoon maizena (corn flour) dissolved in little
water
1 tin cream style sweetcorn

Method
Saute onion,peppers in butter, add chicken.. Add spices,and cook till chicken is done.. pour cream & maizena (corn flour) into chicken,heat and stir till thick & creamy. Remove from heat and mix in sweetcorn… Once scones are cool,cut in half and spread generously with Lancewood cream cheese (any flavour)..put filling,grated cheese and close top…grill in oven or warm in micro till cheese melts