Saturday, 27 October 2007

Answers

Morning :) Okay I havent worked out how to answer the post directly yet, so an answer to ur comment: for the chicken not to get soaked in oil do the following:

- make sure u let the prepared fillets stand at least an hour before frying
- make sure the oil is HOT - check by holding a wooden spoon in the middle of the pan. If bubbles form around it, its the right temperature
- once the oil is hot, take care to keep the temp constant
- it should be blubbering constantly. If it stops doing that, its getting cold.

this should work.. :)

Friday, 26 October 2007

Experiment

Sometimes I land up with nothing special to cook and a few mismatched ingredients. Then I try and 'create' a dish and whenever the children ask me whats for lunch I say, "experiment" :) They've learnt to trust that word because, thank the Lord, it has almost always turned out good. Here's what I made yesterday. I had:

3 potatoes
1 cup shredded cabbage
1 packet of Panir (not the conventional cheese, rather the Asian variety, found in special shops)
1 cup blended tomatoes
4 chicken drumsticks
some tamarind juice



... to that I added..

1/2 tsp red chilli
1/2 tsp salt (because panir is salty)
1/2 tsp ground coriander
1/2 crushed garlic
1/2 tsp ginger powder
14/ tsp cinnamon powder

... and this is what I did..

- I took the meat off the drumsticks and tossed them into the pan with some oil and the ginger garlic and let it saute
- cubed the potatoes and fried them
- cubed the panir and fried the pieces too



- when you fry the panir, careful! it will swell to almost double!



- poured the tomatoes over the chicken, added all the spices plus tamarind juice and let cook
- tossed in the cabbage, half a glass water, and covered it.
- about 15 mins later the cabbage was fully cooked and almost like gravy
- turned in the potatoes and the panir, gave some more water so it doesn't burn and let all simmer covered for a further 20 mins
- the result was a tasty, slightly dry curry, spicy and yet simple..




Some important points:
You can leave out the tamarind if u dont want it but it really adds a slight different touch. Instead of panir, you can add boiled eggs right at the end, but it wont taste the same. Will try and note down how to make panir at home one of these days.
Eat this dish with parathas or thin pita...

Thursday, 25 October 2007

Crispy Chicken Fillet

Okay, by popular demand of my children :) Crispy Chicken Fillet. Everyone has their own fav way of making it I guess. This is mine.

This is what you need:

2 chicken breast fillet, cut through the middle, to make 4

4 tblsps of flour and cornflour each
3 tblsp breadcrumbs
1 tsp salt
1/2 tblsp red chilli powder
1 tblsp white pepper powder
1/2 tblsp mustard
1/2 tsp cinnamon powder
1/2 aginomoto
--
2 eggs
3 tblsps soya sauce
3 tblsps chilli sauce
1/2 tsp white pepper
1/2 tsp salt
1 tsp ground garlic



.. and this is what you should do...

- beat together the egg ingredients and set aside
- mix the dry stuff together with all the spices
- dip the fillet first in the egg mixture, and then the breadcrumbs.
- repeat the process thrice, ending with breadcrumbs mix



- repeat the process thrice, ending with breadcrumbs mix
- fry in HOT oil on medium
- drain ....



... and serve!





Some important points:

Its important to repeat the dipping, because thats how the crust will come. Best would be if you could prepare them and let them sit in the fridge for an hour or so. The flavour becomes enhanced and even without the crust, the chicken tastes great. Its going to be messy work, so keep a hand towel close, incase u don't like sticky fingers :) Of course you can use chicken pieces as well, but I'm not too sure about how well they will fry. Will try that someday and tell. Make sure the oil is really hot when u dip them in.. and then keep it on medium heat to ensure the temp. Make and tell :)

Monday, 22 October 2007

Apple Salad

So Baj has blackmailed me into noting down a salad for her because she has too many apples lying around :) .. here goes:

You need:

3 apples, preferably red, washed, cubed. Leave the skin on!!
2 small potatoes, skinned, boiled, cubed
2 tblsp sugar
1/2 tsp salt
1/2 tsp white pepper powder
1 tblsp lemon juice
1 cup shredded cabbage
1/4 cup mayo
1 pack cream
walnuts - if you have them. I didn't :(

.. and this is what you should do..

- mix the apple cubes with lemon juice and sugar in a bowl, set aside
- mix the cream with the mayo, add the salt and white pepper



- tip in the cabbage to the apples
- add the potatoes
- mix lightly



- spread over the cream mix and toss and turn nicely.



- cool before eating



This is a nice crunchy, sweet/salty kind of salad. I really liked it. Would've been great if I had walnuts, they add crunch and taste great. By the way, made it just after our call :)

Birthday Cake for You :)

Happy Birthday Sis :)


Okay, so this is a verrrry soft cake, you really can't help but love it.. here goes:

This is what you need:

1 & 2/3 cups, flour (185 grms)
1 & 1/2 cup ground sugar (340 grms)
2/3 cup cocoa (75 grms)
1/2 cup butter (117 grms) * weigh it and then melt it!
1 & half cup milk
1 & 1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla essence
2 eggs
Strawberry/Cherry jam and cream & half a cup ground sugar extra

... and this is what you should do:

- grease a two similar sized tins
- preheat oven to not too hot!
- sieve together flour, cocoa, baking soda and salt




- cream together butter and sugar
- add the eggs and beat to form a creamy mix
- add the vanilla and mix some



- tip in the flour mix and beat to a smooth consistency with milk
- fill tins and bake 20 - 25 mins.




- let the cake cool, take it out of the pan - careful! - its a very soft cake and can break!
- cut across, making two parts - or even three if you're very brave! I just make too separate ones! :)
- add the ground sugar to the cream
- so, once u've cut across, spread jam over one layer, top with cream and close the other layer on top. Spread jam on it and cover with cream. Basically you can decorate any which way you want. Its an easy cake and verrrry tasty, as I said :)






Some important notes:

- if u don't have two same sized tins, use one and cut across the middle
- check in between and if the sides come away from the tin, close the lower flame and switch on the grill on low, so that the cake bakes from above too.
- its important NOT to OVERBAKE. You'll lose the softness of it.

Sunday, 21 October 2007

Choco cake

.. but the recipe will follow tomorrow. Its supposed to be a birthday present for someone who is turning.. well, a year older ;) and since that will be tomorrow.. tune in then ...

Butter Chicken


You need:
around 300 grms Chicken breast/boneless
1/8 cup Oil - which just means a lot of oil :)

3 tblsps or more, butter
1 cup tomato puree
4 tblsps tomate paste
3 onions, ground with a little water to paste
200 ml cream
3 tblsps yoghurt

1 & half tblsps of garlic ginger paste
Haldi, black pepper powder, red chilli powder, salt and cinnamon powder.





... and this is what you should do..

- toss the chicken in the pot and fry in oil, till it turns a nice golden



- take the chicken pieces out and set them aside.
- add the butter to the oil - and pls! keep the flame low!
- let it melt, add the onion paste and fry it a bit.
- throw in the cinnamon powder, mixie mixie
- add all the rest, (except cream!) the spices, yoghurt etc to the onion and mix
- let the sauce thicken, which it will do amidst a lot of bubbling



- toss the chicken back in
- pour over the cream, mix a bit



- cover and let it simmer till the cream has mixed in and it looks yummy!

It mite look a bit very buttery, but thats alright, its butter chicken after all! It really tastes great. Have it with Naan - use The Fool Proof Dough for Naan, which should then look like this:



PS: Okay, due to some reason this thing is blue and looks like a link to my Naans pic. Which it was not supposed to do. Since I have no idea why it has decided to look like this, I will just ignore it. And thats exactly what you should do too. Kill ignore :)



Chaat masala

In case you don't have chaat masala at home, and need some:
Roast together:
2 tsp white cumin (zeera)
2 tsp whole coriander (dhania)
1/2 tsp salt
1& half tsp black salt
1/4 tsp chilli powder

Grind them all together while still a little warm. Store airtight.

Saturday, 20 October 2007

For u ips

Okay, so when you have a bad throat and cough and a cold so to speak, then take a medium small piece of ginger, fresh that is, thingy it on the grater - ah yes, grate it finely, press the juice out of it and mix that with honey. Take that, twice to thrice a day and, God willing, the cold will cure itself.

Friday, 19 October 2007

Posts

I was wondering, why doesn't anyone make a comment? Any requests, people?

Thursday, 18 October 2007

Morning

Me again. Haven't had breakfast yet, so thought would note down something to do with breakfast.
This is a Banana Bread that is relatively new on my menu. Its different from the one I used to make in Germany, so just in case my niece wants to try this one out too - believe me it tastes out of the world with Nutella! Haven't got a picture yet, will post as soon as I do. Here goes:

You need:

245 grms flour
150 grms sugar
1 full teaspoon baking powder
1/4 tsp soda bicarbonate
1/4 tsp salt
1/2 tsp cinnamon powder
1 tsp vanilla essence
2 large eggs, lightly beaten
117 grms butter
4-5 ripe, brownish bananas, mashed
4-5 tablespoons of either coconut flakes, or crushed almonds

This is what you do with them:

Sieve together flour, baking powder, soda bicarbonate and salt. Set aside.
Combine banana mash with the beaten eggs. Mix well.
Add melted butter and vanilla essence. Mix well.
Add sugar sugar and cinnamon and nuts and mix well again.
Tip in the flour and lightly fold in. DO NOT over mix, batter should not be smooth. Its okay to see white flour bits in it.
Bake to a golden brown colour. Don't forget the grill for the browning part! Should take around 25- 30 mins. Do check in between though. Done!

See we have this urge to mix mix mix everything. Don't do that after adding the flour. Work off that urge before then. After the flour is in, just fold in. Tastes so good.. especially with Nutella Hani :)

Wednesday, 17 October 2007

'Night

Okay, got that down so far. Its hard work you know? Am off to bed. Will see what I can find and note down the next few days. Let me know what you think. 'Night.

The Fool Proof Dough

Well actually I'd assembled this for my sister. She loves pizza and stuff, its just the dough she gets stuck with. My experience with this one is that you can do anything with it. Pizza, small pastries, buns, bread, naans.. its really a good one. So, here goes:

You need:

3 mugs flour

3 teaspoons yeast

1 and 1/2 tsp sugar

230 ml or 1 cup very warm water.

1 and 1/2 tsp salt

4 – 5 tablespoons milk

Some oil.

… and this is what you should do..

- make sure the water is HOT. But you should be able to just about bear with holding your finger in for a count of 10.

- put yeast in the cup, add sugar and pour water. Mix, stand aside.

- toss the flour in a large mixing bowl, add salt and milk.

- as soon as the yeast mixture is frothy…..

-

- Add it to the flour. And mix. The dough should be slightly sticky, oil your hands and form into a ball. On no accounts should you use more water or wet your hands!


- Knead it until the ball is soft and spongy. It will remain a wee bit sticky but that’s alright.

- Stick the bowl in a plastic shopping bag and keep it someplace warm. A window sill with lots of sunshine is best. Keep the window closed though! So the dough just gets the sun and no air.

- About an hour and half later, the dough should look like this…

- Punch it down, form a ball and let it rise again

.

- Repeat this at least once.

- Your oven should be pre-heated. Its okay to preheat it at a 100.

- Form your dough, roll it out with the help of some flour.

- Stick it on the tray and bake in the HOT oven for about 15-20 minutes. Don’t forget to switch on the grill!

Some important points:

Yeast DOES NOT like cold! So never stick it in a cool room to rise.

Nor should you put it where the AC can get to it.

Never put anything of yeast in a cold oven.

The oven has to be HOT HOT HOT!

Actually, this recipe is fool-proof. I've been using it since over a year and its always perfect. You can even make small flatbreads, fill them with mince or whatever u have, close them to crescents and bake!


Why?

Well, I thought it would be a good idea to collect some of the better things I can make in one spot. I love to cook and bake - I hope that comes through :)