20 May 2016

Honey Chicken ( Kids Friendly)

Honey Chicken














Ingredients for Chicken marinade


1) Chicken Breast- 450 Gms.

2) Salt- ½ Teaspoon

3) Garlic Powder- 1 teaspoon.

4) White or black pepper- 1 teaspoon.

5) Water – 3 table spoon.

Clean the chicken breast and halve it, then cut in to bite size pieces and marinate it with above ingredients and keep it in fridge for 25 mints.

In the mean time we can make the batter

Ingredients for making batter

1) Egg- 1 no.

2) Salt- ½ Teaspoon.

3) Garlic Powder- ½ Teaspoon.

4) Cold Water- 147 mL

5) Baking Powder: 2 Teaspoon.

6) Corn Starch powder - ½ cup

7) All-purpose Flour- 3/4 cup or 105 g

8) Vegetable oil – 2 Table spoon.


Crack the egg in to a mixing bowl, then add, salt, garlic powder and cold water then mix well, then add baking powder and whisk well with a spoon. Then add corn starch powder and mix, once it is done add all-purpose flour again mix well, finally add the vegetable and mix well and you will get a creamy batter. Then add the marinated chicken in to this batter and combine well before frying.

Take a big woke for frying (use any vegetable oil as you wish)

Fry the chicken in 2-3 batches - First time fry the chicken for about 1 ½ mints only and take it back, till finish the batches,

Again fry the chicken pieces (full batch) till light golden brown and keep aside.

Ingredients for Sauce

1) Tomato Ketchup: 5 table spoon.

2) Sugar: 1 ½ table spoon.

3) Water – 4 table spoon

4) Honey – 2 table spoon

Mix the above ingredients well, next pour the sauce in to a large pan, heat the sauce until it began to bubbles, then turn off the heat immediately. Next add in the fried chicken in to it and toss it well.

Your Honey chicken is ready to serve transfer in to a serving bowl, sprinkle some roasted sesame seed on the top, now enjoy

7 May 2016

Homemade Chicken Pizza crust

 Homemade Chicken Pizza 





















Homemade Chicken Pizza crust


Ingredients:

Making the Dough (step -1)

1) Lukewarm Milk – 1 cup

2) Yeast – 1 table spoon.

3) Sugar – ½ teaspoon.

4) Baking Powder – ½ teaspoon.

Making the Dough (step -2)

1) All-purpose Flour – 3 cups.

2) Olive Oil – 4 Table spoon

3) Salt – ½ Teaspoon.


For the Toppings


1) Onion – 1 no ( Chopped)

2) Seedless Black olives – As required( Chopped)

3) Bell Pepper ( Capsicum) – Green & Red – as required ( Chopped)

4) Boneless Cooked Chicken Breast- As required

5) Fresh Mush Rooms – As required( Chopped)

6) Pizza Sauce -3-4 Table spoon

7) Mozzarella Cheese- As required( shredded )

8) Pepper Jack Cheese- As required( shredded)

Method

For the yeast mix

Take a large bowl and combine all (Step -1) ingredients and mix it slightly, then keep it for about 10 mints (covered) until raised up.

For the Dough

Take a large bowl, add flour, salt, oil & the yeast mixture.

Mix well using a spatula then knead well by hands 7-10 mints. (Secret- I have used stand mixer to make the dough).

Put the dough on a dry -clean bowl and rub some oil on the top of the dough and cover it with a large plastic wrap, then leave the dough to rise in a warm place for 1-1 ½ hour or until the dough is double in size.

Take the dough and pat into a round shape either roll out with a dough  roller or pat it on to your pizza baking tray with your hands. Slightly stab with a fork on the patted dough to remove the air bubbles.

Finally spread the pizza sauce on your base, then put shredded mozzarella cheese, then your vegetable’s and cooked chicken one by one evenly till the ingredients finished(don’t put too much toppings). Finally add the shredded pepper jack cheese on the top of your pizza crust.

Bake the pizza at 240 degree Celsius for about 12-15 minutes, or until the cheese is melted and the crust is in golden brown. Remove the pizza and let it cool for 5 minutes before slicing. 

6 May 2016

Egg Roll - (Omelette Roll)

Egg Rolls Recipe









Egg Rolls Recipe

Ingredients

1) Eggs- 3 nos.

2) Milk - 1 tablespoon

3) Carrot - 1 tablespoon ( finely chopped)

4) Onion - 1 tablespoon ( finely chopped)

5) Curry leaves or Spring onion- 1 table spoon ( finely chopped)

6) Green chilly – ½ teaspoon ( finely chopped)

7) Salt – As required

8) Black pepper powder – As required

Method


Crack the eggs into a large bowl and add in milk and salt, whisk it until combined well

Finally add chopped carrot, onion, spring onion, green chilly and pepper powder and stir well.

Lightly grease a non-stick frying pan with oil, heat the pan in low flame, then pour ½ of the egg mixture very thinly and cook it until half done.

Roll up omelet half way up to the middle. And if there is not enough oil, lightly grease the pan again. And pour again ¼ egg mixture to the side of unrolled omelet. And cook until half done. And roll again half way up and move the egg roll to the center of the pan. And add in the remaining egg mixture if any.

Transfer the egg roll to a cutting board. Please wait until it cool off. Now slice into round bite-size pieces and enjoy.

1 May 2016

Chicken Nirachathu ( Stuffed Chicken- Kerala Style)

Chicken Nirachathu ( Stuffed Chicken- Kerala Style)













Ingredients

Step of marinade


1) Whole Chicken – 1 small ( 1 kg)

2) Kashmiri Red Chili powder – 1 table spoon.

3) Turmeric powder – 2tsp

4) Garam Masala Powder- 2 teaspoon

5) Black pepper powder – 2 teaspoon

6) Garlic – Ginger paste – 1 ½ Table spoon

7) Oil – 1table spoon

8) Salt – to taste

For Cleaning

Lemon juice- 1 table spoon


Skin off the chicken and clean it well both inside and outside, use little lemon juice also in the final stage of cleaning and wash well, remove the excess water using a kitchen paper.

Make slits on the chicken in the breast side and the other side. Make a smooth paste using the ingredients with required water. Apply the paste all over the chicken both inside and outside. Cover it using a cling warp and refrigerate it for about 5 hours or over night


For Stuffing

1) Boiled Eggs – 2 nos.

2) Big Onion – 1 no. (Chopped)

3) Green chilies slit- 3 or 4 nos.

4) Coriander leaves – a sprig

5) Ginger-Garlic paste – 1 table spoon

6) Red chili powder – 1/4 tsp

7) Turmeric powder – 1/4 tsp

8) Coriander powder – 1 tsp

9) Garam masala powder – 1/2 tsp

10) Salt – to taste

11) Oil – as Required

12) Kitchen Twine – For tying the chicken’s leg and stomach.

Method

Heat little oil in a pan and sauté, green chillies, ginger-garlic paste for 1 mint and add onions & sauté until it turns translucent and then add coriander leaves. Finally add masalas and sauté well till the raw smell out. Then add the boiled eggs with this masala and keep aside for cooling.

Then slowly fill the stuffing inside the chicken cavity, put the eggs first followed by the onion masala, I have switched the stomach using a twine and needle. Finally tie the legs together with twine and keep aside

For the gravy

1) Onion chopped – 2 big nos.

2) Green chillies chopped- 3 – 4 nos.

3) Tomatoes chopped – 2 medium nos.

4) Red chili powder – 2 teaspoon.

5) Coriander powder – 1 teaspoon.

6) Aniseeds (Perumjeerakam) – 1 teaspoon.

7) Garam Masala powder – 1 tsp

8) Salt – to taste

9) Oil – as required


Take a medium size pan and heat oil in it and sauté, green chillies, ginger-garlic paste for 1 mint, then add chopped onions & sauté until it turns translucent. Then add the masala powders and sauté till the raw smell out and finally add chopped tomatoes till it blend well with onion masala. Then slowly transfer the chicken in to this gravy and cook covered about 20 mints in low flame (open in between and pour little gray on the top of the chicken), after 20 mints, turn the chicken and cook again for 10 more mints.

Baking Stage

Preheat the oven in 250 Degree celceious.

Take a baking tray and drizzle little oil in it and place the chicken in the center(breast side down), and again drizzle little oil on the top of the chicken if you are using vegetables place it around the chicken, I have used potatoes, carrots and koosa. And bake it around 45 mints please flip the chicken after 20 mints .Also stir the veggies to prevent sticking to the bottom.

(NB: - You can also prepare this dish dry, without adding the gravy)

29 April 2016

Homemade- Swiss Roll

Homemade- Swiss Roll










Homemade- Swiss Roll

Ingredients


It’s a very simple dish, most of the ingredients are commonly used items in the kitchen.

1) All purpose Flour – 100 gm

2) Caster Sugar – 100 gm

3) Eggs – 04 nos.

Method

Break the eggs in to a large bowl along with sugar (no need to buy caster sugar, grind the sugar in a mixer-grinder and find power it).

Whisk the eggs and sugar together in a large bowl until thick and creamy (approximately 10 mints is required).

Sift the flour twice into a large mixing bowl before using.

Then dust the flour little by little to the egg mixture and mix the same in a folding method, continue the processes till the flour incorporated well with the mix.

Take a thin baking tray, slightly grease it with butter, and then place a parchment paper on it.

Then pour the flour mixture into the prepared tray, spreading it evenly with a flat spatula.

Bake in the oven for 8-10 minutes in 200 degree Celsius (when you touch with your finger on the top of the cake it will slightly spring back, when its done).

Place a piece of parchment paper (slightly bigger than the sponge). Then dust it with caster sugar heavily (it will prevent the sponge from sticking anywhere)

Turn the Sponge from the tray to the prepared paper, and carefully peel away the lining parchment on the top of the sponge.


Leave it to cool for 5 mints, covered with a tea towel.

For the filling – it’s always your personal choice, like Jam/Jelly/ Heavy cream with fruits etc.

I have used Raspberry Jam (Place the jam in a microwave oven for about 30 seconds and mix well with a spoon. (This will help to spread the jam evenly on the sponge)

Then gently roll up the sponge from one end to another with the help of parchment paper.

Dust more caster sugar on the top of the sponge and serve it with love.

22 April 2016

Brioche Wheat Bread with raisins and seeds








































Brioche Wheat Bread with raisins and seeds

Ingredients

For a 900 gm. Bread

1) Milk – 200ml
2) Eggs – 2 nos.

3) Butter melted – 140gm.

4) Wheat Flour – 500gm.

5) Sugar – 60gm

6) Salt – 1 ½ tsp

7) Dried Yeast – 2 tsp

Method

Use stand mixer to make the dough (it’s so easy)

Put all the ingredients one by one to the mixer

When it is done transfer the dough into a large greased bowl (use butter to grease the bowl). Turn the dough over so that it gets greased all over. Cover the bowl and place it in a warm place to double the dough for about 45 mints.

Once it is done, slap or slightly knead the dough to remove the air bubbles.

Shape into a loaf and put into a slightly greased loaf tin (900g) 2lb, if you don’t have a big loaf pan use two greased 9 inch pans. Turn dough to coat surface in oil. Cover and let rise until doubled, about 45 minutes.

Pre –heat the oven at 230 degree

Bake about 25-30 minutes or until loaf sounds risen.

Let rest in pans for 10 minutes before turning out to cool completely on wire rack.

Your homemade bread is ready to eat.

18 April 2016

Basic Home made White Bread

Basic Homemade White Bread 





Ingredients

For a 900 gm. Bread


1) Water – 320 ml

2) Vegetable oil – 1 ½ Table Spoon.

3) Good brad Maida or Unbleached bread flour – 500 gm.

4) Milk powder - 2 table spoon.

5) Salt – 1 ½ Tea spoon.

6) Sugar – 1 table spoon.

7) Dried Yeast – 7 gm. (2 ½ Tea spoon).

8) Seeds - 2 Table Spoon (Optional only- I have used pumpkin seeds.)

Method

Use stand mixer to make the dough (it’s so easy)

Dissolve yeast in the warm water (not too hot) and put it in the mixer then add the salt, oil, sugar, milk powder and the flour.

When it is done transfer the dough into a large greased bowl (use butter to grease the bowl). Turn the dough over so that it gets greased all over. Cover the bowl and place it in a warm place to double the dough for about 45 mints.

Once it is done, slap or slightly knead the dough to remove the air bubbles.

Shape into a loaf and put into a slightly greased loaf tin (900g) 2lb, if you don’t have a big loaf pan use two greased 9 inch pans. Turn dough to coat surface in oil. Cover and let rise until doubled, about 45 minutes.

Pre –heat the oven at 230 degree

Bake about 25-30 minutes or until loaf sounds risen.

Let rest in pans for 10 minutes before turning out to cool completely on wire rack.

Your homemade bread is ready to eat.