Sunday, October 26, 2014

Chicken 65

Chicken 65 1
Ingredients (Serves 2 - 3):
Chicken                      --   1½ lb
Turmeric powder  --   ½ tsp
Kashmiri Chilly powder         --   4 tsp
Coriander powder --  3 tsp
Garam masala         --   ½ tsp
Pepper                       --    ½ tsp
Fennel powder       --   ½ tsp
Ginger                        --    1 tsp, crushed & 1 tsp finely chopped
Garlic                         --   1 tsp, crushed & 1 tsp finely chopped
Corn Flour               --   2 tbsp 
Egg                              --   1
Lemon Juice           --   1 tbsp
Salt                              --   To taste
Red Colour               --   a pinch, optional - I have never used this
Oil                                --   to deep fry
Curry leaves            --   2  - 3 sprigs
Green Chillies          --   3 – 4
Chicken 65 2
Clean and cut the chicken into small bite size pieces.Preferably use boneless thigh pieces.
Marinate it with all the ingredients except oil, chopped ginger, chopped garlic, green chillies and curry leaves. Keep it for at least 2 - 3 hours or overnight. I always marinate it over night.
Heat oil in a pan. Add the marinated chicken pieces in batches and deep fry it on medium heat. Roughly tear 3 - 4 curry leaves and add it along with each batch. Once done, drain it and place it on kitchen towel for further draining.
Chicken 65
The oil level should be above the chicken pieces. Make sure that the chicken is browned well, but not over cooked. Keep in mind that the colour changes / darkens slightly once it is out of the oil. If over cooked, the chicken will turn rubbery. It took around 10 - 15 minutes on the electric stove, but this can change on the type of the pan and the level of oil. Check the doneness in-between, so that you can judge your cooking time.
When the last batch is almost done, add the slit green chillies, finely chopped ginger and garlic and the remaining whole curry leaves to the pan. Let it fry along with the chicken and drain it together.
Finally give a good mix with remaining fried chicken and serve hot.
Chicken 65 3

Sunday, October 19, 2014

Perfect Pound Cake

Perfect Pound Cake 3


All Purpose flour  --   200g
Baking powder       --   ¼ tsp
Salt                              --   ¼ tsp                   
Unsalted butter     --   227g/2 sticks(softened)
Granulated sugar  --   250g
Eggs                            --   4 Large, at room temperature
Lemon zest              --   1 tsp
Vanilla extract      --   1 tsp
Heavy cream         --   80ml

Perfect Pound Cake 1


Preheat oven to 350 F. Prepare a 4 x 8 inch pan - Grease and line it with parchment paper.

Sift flour with baking powder and salt and set aside.

Cream the softened butter in a mixer at medium high speed until creamy (about 2 mins). Add sugar and continue beating for about 4 mins until light and fluffy.

Reduce the speed to low and add the eggs one at a time, until well blended.

Perfect Pound Cake 0

Add the lemon zest and vanilla extract.

Add flour mixture in 3 additions, alternating it with heavy cream.

Pour into prepared pan and bake for 60-70 mins (It took 68 mins for me) , until the cake turns brown and a skewer comes out clean.

Perfect Pound Cake 2

Recipe Courtesy: Shirley

Wednesday, October 15, 2014

Cauliflower–Egg Thoran

Cauliflower   Mutta Thoran 3


Cauliflower                --    250 gms
Turmeric powder    --   ½ tsp
Cumin seeds              --   ¼ tsp
Green chillies            --    2
Shallots                        --    2 small ones
Shredded coconut   --   ¼ cup
Eggs                               --   1 or 2 or optional
Black Pepper              --   ½ tsp
Mustard seeds           --    ½ tsp
Red chillies                 --    2
Curry Leaves             --   few
Oil                                   --   2 tbsp
Salt                                 --   to taste

Cauliflower   Mutta Thoran 5


Chop the cauliflower into required size. Mix the turmeric powder, cumin seeds, slit green chillies, chopped shallots,salt and shredded coconut into chopped cauliflower. 
Heat the oil in a pan. Add the mustard seeds and let it splutter. Add the red chillies broken into small pieces and the curry leaves. Then add the cauliflower mixture and sauté for 1 - 2 mins.  Close the pan and let it cook for another 5 -6 min. Open the lid and sauté it at every 1 minute interval and make sure that it doesn’t burn. When the cauliflower is almost done, break the eggs into the pan and mix well. Let the egg cook. Keep sautéing at intervals to make sure that it doesn't stick on to the bottom. Do a taste check and add more salt if required. sprinkle the pepper and give a good mix.

Cauliflower   Mutta Thoran 1
If adding one egg, the cauliflower bit will just have a slight coating to give a different flavor. If adding 2 eggs, you can see small bits of scrambled egg along with the cauliflower bits. I have added 2 eggs in this one.

Cauliflower   Mutta Thoran 2

Serve hot with rice or chapathi.

Sunday, October 12, 2014

Chicken Puffs

Chicken Puffs 3
Ingredients (Makes 9):
Puff pastry sheets  --   1
Egg white                   --   1 large
Chicken                      --   ½ lb
Onion                          --   1 small
Ginger                         --    1 inch piece
Garlic                          --   3 - 4 pods
Turmeric powder  --   ½ tsp
Chilly powder         --   1½ tsp
Coriander powder --  2 tsp
Garam masala         --   ½ tsp
Pepper                       --    ½ tsp
Fennel powder       --   ½ tsp
Coriander leaves   --   2 - 3 stalks
Oil                                --   1 tbsp
Salt                              --   To taste
Chicken Puffs 4
Clean and cut the chicken into small pieces.Preferable use boneless pieces. Marinate it with half of the turmeric powder,  chilly powder and required amount of salt. Keep if for couple of hours and cook it until done. Add water only if required. We can also cook in a pressure cooker for easy cooking.If in a pressure cooker, add ¼ cup of water.
Let it cool and then shred it. Save the stock, if you have any.
Heat oil in a pan. Add the finely chopped onions, ginger and garlic and saute until golden brown.  Add the remaining turmeric powder and chilly powder,coriander powder, garam masala, pepper and fennel powder. Saute until the masalas are well blended and the raw smell goes off. Add the cooked chicken and mix well. Add the saved stock or ¼ cup of water and mix well. Saute until the mixture is dry enough.
Keep it aside and let it cool.
Chicken Puffs 1               Chicken Puffs 2
Follow the instructions on the puff pastry to thaw. Most brands come with 2 sheets. The sheets will be folded in three, so it is always easy to divide it into multiples of 3. Depending on the thickness of the puffs required, we can make 6 or 9 from one sheet. I usually roll it a bit and make out 9 from one sheet. Cut and roll, if required, into required shape.
Preheat the oven to 400 F.
Divide the masala into equal number of portions. Make sure that each portion is not more than 2 tbsp. If you have excess, then save it for later use.
Fill the masala in each portion of the pastry and fold it.Brush the edges with a little water and seal it. Line a cookie sheet with foil or parchment paper and grease it slightly. Arrange the prepared puffs on the sheet. Beat the egg white and brush it on the top of each puffs.
Keep the sheet on the middle rack and bake for 15 - 20 minutes or until the top turns golden brown.
Chicken Puffs 5

Monday, October 6, 2014

Rose Ombre Cake

Rose Ombre Cake 1
White Cake :
All purpose Flour --   2 cups + 2 tbsp (you can also use 2 cups + 4 tbsp of cake flour and eliminate corn flour)
Corn Flour               --   2 tbsp
Whole milk              --   1 cup
Egg whites               --   6 large
Vanilla extract      --   1 tsp
Granulated sugar --   1¾ cups
Baking powder      --   4 tsp
Salt                             --   1 tsp
Unsalted butter    --   1½ sticks / ¾ cup
Rose Ombre Cake 3
Heat oven to 350 degree Fahrenheit.Grease and prepare four 6 inch pans.
In a small bowl, add the milk, egg whites and vanilla extract and mix with a fork until well blended.
In the bowl of the electric mixer, add the flours, baking powder and salt. Mix it at very low speed for about a minute.Add butter (at room temperature) and continue beating for about 2 minutes until the mixture resembles moist crumbs.
Add all but ½ cup of milk mixture to the mixture and beat at medium speed for 1½ minutes. Add remaining ½ cup of milk mixture
and beat for a minute or until the entire mixture is mixed well.
Divide the batter into 4 cups and colour as per your wish. If not coloring, pour directly into the cake pans.
Pour each portion into the prepared cake pans. Place it in the oven with even spacing.
Bake until a toothpick / skewer inserted comes out clean. It took about 20 - 22 minutes.
Let it cool to room temperature and then prepare it to get frosted - level it if required.
Rose Ombre Cake 0

Confectioners sugar --   2 lbs or more
Butter                             --   1 cup
Vanilla extract           --   1 tsp
Heavy Cream              --   ½ cup or more as required
Rose Ombre Cake 4
Cream softened butter and vanilla in a stand mixer for 2-4 minutes. Add in the sugar, one cup at a time.Add the cream as required to reach desired consistency. You can also add the cream in-between the sugar, if the mixture is too thick for the mixer at some point.
Optionally you can also add couple of tbsp corn syrup for a smoother consistency - I haven't used this here.
Rose Ombre Cake 3
Recipe Courtesy: I am the baker