Wednesday, 24 July 2013

Baked Chicken Nuggets




Back to blogging after a long break! Sorry to all my readers for the delayed post and to all my blogger friends for not keeping track of their posts!

My daughter loves chicken nuggets, but it never struck me that I could give her homemade ones and that too baked!! no guilt there!..yay! So I came across this recipe on Rasa Malaysia's blog....and wow! its definitely a keeper! So easy and quick. Best part is, it can be made without those looong marination hours! phew! They were so crisp and tender :)

Mommies you can thank me for this one!! :)

End result.......my daughter and me ended up fighting for the last one! :D



INGREDIENTS:
boneless chicken cut into nugget sizes - 6
3/4 cup bread crumbs
1/4 cup grated parmesan cheese (I used mozerella)
a pinch of coarse salt
1 tbsp vegetable oil
about 2-3 tbsps all purpose flour 
1 egg

PROCESS:
  • preheat oven to 400 deg F.
  • spread the bread crumbs in a thin layer on a baking sheet and bake for about 5 mins until golden brown.
  • Transfer the bread crumbs to a shallow dish and mix along with the cheese, salt and oil. mix well.
  • place the flour and egg in separate bowls for dipping.
  • increase the oven temp to 450 deg F.
  • line baking tray with baking paper.
  • coat the chicken in flour first., shaking off excess flour, and then dip in the egg.
  • Then into the breadcrumbs. coat well.
  • repeat with the rest of the chicken and arrange onto the baking tray.
  • bake chicken until desired tenderness for about 12-14 mins turning sides halfway.

Saturday, 18 May 2013

Mysore Bonda/ Ulundhu bonda

This is very similar to ulundhu vadai. Much simpler to make because you just dont have to worry about the perfect round shapes with the perfect holes!! Just simply scoop the batter in your fingers and roll them into a ball shape and then fry them.

One of the very few things my fussy daughter just loves!!........phew! Thank God for that!



INGREDIENTS:
1/2 cup urad dal/ ulundhu, heaped
1 small onion, chopped finely
1/4 tsp asafoetida
1 tbsp corander leaves and  curryleaves , chopped (optional)
1 tbsp basmathi rice OR 1-2 tsps rice flour
1 tbsp peppercorn
2 tbsps coconut bits
a pinch of chopped ginger (optional)
salt to taste
oil for frying



PROCESS:
  • Soak the urad dal and basmathi rice (if u are using) together for about 3-4 hours.
  • Wash well and drain. In a food processor, blend the urad dal and rice with only necessary amount of water to form a paste. The more water you add the more oil it will absorb while frying.
  • Transfer the batter into a bowl and add the above ingredients and mix well

  • Heat oil for frying. To check if the oil is ready for frying, drop a tiny bit of batter into the oil. If it sinks to the bottom and them immediately rises to the surface its ready.
  • keep a bowl of water near you to dip your fingers each time you scoop some batter (so it doesnt stick to your hands) Shape the batter into balls of desired size and drop them into the oil. cook on low or medium flame.
  • when it starts browning flip them over .
  • drain on a kitchen towel.