Shredded Chicken:
Boneless Chicken – 1kg
Turmeric powder – 1/2 tps
Salt and Pepper to taste
Water- 1/4 cup
Mix all this together and cook in a pressure cooker till 2 whistles.
Once the pressure is gone and the chicken cools down, shred the chicken into a bowl.
Store this in an airtight container in your freezer for longer shelflife.
Mayonnaise:
Egg- 1( use two eggs if the eggs are small)
Salt- 1/2 tsp
Pepper- 1/4 tsp
Vinegar- 1Tbsp
Veg. Oil- until you get the right consistency.
Break the egg into the blender and add in Salt and Pepper. Close the lid and blend it for 30 seconds.
Add Vinegar and blend again for 10 seconds.
Add Vegetable Oil into the middle of the blender, blending and mixing in between until you get the consistency you want.
Tada!!
Tip: Make sure you use a dry blender for making Mayo. Store in airtight container in fridge not for more than 2 weeks. Im sure you will finish it before that 🙂
For Mixing:
Onion- 1Medium size chopped small
Celery- 3 to 4 leaves chopped tiny
Mayonnaise- 3 big scoops
Mix all the above together and store in the fridge till you want to use it for your breakfast.
Happy BREAKFAST Everyone!!!
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