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.

Sunday, 12 May 2013

Moist Eggless Chocolate Cake with Chocolate Frosting



I baked this cake for my husbands birthday last month. Since the  joy of baking website has got lovely and trustworthy recipes I usually choose her recipes if Im not in the mood for 'experimenting'! The following recipe was an extremely easy 'mix and bake' recipe (and using no electric beater...yay!!)..........

I used a 23 cm cake tin. So ended up a bit thin. The 20 cms cake tin would have been perfect for this one.



tasted so moist and lovely...........but in my defense..... I did feel a bit guilty for choosing SUCH an easy recipe for his birthday!... :D


INGREDIENTS:
1.5 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder, sifted
1/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
75 grams unsalted butter (1/3 cup), melted
1 cup warm water(240 ml)
1 tbsp lime juice or vinegar .....(I used vinegar)
1 tsp pure vanilla extract

Chocolate frosting:
6 ounces (170 gms) semi-sweet chocolate, chopped
3/4 cup (180 ml) heavy cream (35% butterfat)
1 tbsp unsalted butter, room temperature



PROCESS:
  • Preheat oven to 350 deg F or 177 deg celcius. place rack in the centre of the oven
  • grease a 8 inch(20 cm) square baking pan. line the bottom with wax paper 
  • In a bowl mix together the flour, cocoa powder,baking soda, baking powder and salt. use a hand whisk so that the ingredients mix well.
  • Add the melted butter and vanilla. 
  • add vinegar to the warm water and pour into the flour bowl. mix well till incorporated.
  • pour the batter into the greased cake tin and bake for about 20 to 30 mins or until a toothpick inserted comes out clean
  • cool the cake on a wire rack.
for the frosting:
  • place the chopped chocolate, butter and cream in a heat proof bowl.
  • place over a saucepan of simmering water and stir so that it melts.

  • remove from heat and cool to room temp until its of running consistency.

  • remove cake from the cake tin and place on a plate.
  • pour frosting over the cooled cake. let stand till the frosting has thickened.

notes:
  • the cake tastes best when its slightly warm. So dont serve it right outta the refrigerator.

Wednesday, 8 May 2013

Broccoli and mushroom Pasta in Pink / white sauce- no fat version!

 This recipe was given to me by a dear cousin Neelu. She's a pro in cooking anything that crawls to walks to swims......LOL! This recipe was supposed to be posted ages ago.....but I wasnt able to take pictures, as my hungry husband could never wait till I took pictures...hmphh!

This recipe can be made using any veggie of your choice. I love using black olives too for this recipe. This pasta recipe tastes soooo good and you can it without feeling guilty.....no butter, no cheese :) just the goodness of milk! I used low fat as well!



 serves about 4 persons.
INGREDIENTS:
1 medium onion, minced
1 small tomato, chopped
2-3 tbsps garlic, minced
1 cup broccoli, cut into small florets
6-7 capers, rinsed and chopped coarsely (optional)
1 chicken sausage. chopped (optional)
1 cup white button mushrooms, sliced thinly
2 tbsps maida/ all purpose flour
2 cups milk
pasta seasoning- I used dried rosemary and oregano
chilli flakes. to taste
2 tbsps fresh coriander leaves, chopped
salt to taste



PROCESS:
  • Boil the pasta as per instructions on the pack . drain and keep aside.
  • In a wok, heat some oil, Add the garlic and saute. dont let it turn brown.

  • Add the onions. Saute till they soften and then add the tomatoes.
  • saute and poke the tomatoes so that they turn mushy and soft.

  • Add the broccoli, mushrooms and sausaage if you are adding. Stir fry for about a minute or two. Add the chilli flakes.

  • Add the flour and give it a good stir.
  • Add the milk , salt and the seasonings. simmer and the milk will start to thicken.

  • When it starts to thicken add the chopped coriander and switch off the flame.
  • When you are ready to serve add the required amount of pasta into the sauce and heat. If the sauce has thicken too much add more milk while heating.
  • serve hot.

notes:
  • Add the pasta only before you are ready to serve. It absorbs alot of milk.
  • The sauce thickens very quickly. So each time you want to serve just add milk and heat.

Tuesday, 7 May 2013

Onion Oothapam

 This has become one of our regulars for dinner! With a generous amount of chopped onions and idli podi , this has enough flavours to be eaten without any chutneys or sambar.


INGREDIENTS:
Dosa Batter

chopped onions
green chillies, chopped
salt
idli podi
oil


PROCESS:
  • Pour a ladle full of batter on the dosa tawa. I dont like it too thick. 
  • Top with some onions and green chillies.
  • Sprinkle desired amount of idli podi on top
  • Drizzle some oil and let it cook

  • After the underneath has become slightly browned, flip the dosa to the other side.
  • cook on medium flame. cook til the onions have become nicely browned or ever slightly burnt like how I like it :)


notes:
  • This method will leave the onions nice and crisp
  • If you want the onions soft. cover the dosa after sprinkling the onions and idli podi.

Idli/ Dosa Batter

I used a 280 ml glass for my measurements.
INGREDIENTS:
2 glasses  idli rice
3/4 glass ulundhu/ urad dal
1/2 tbsp fenugreek seeds/ vendhayam

PROCESS:
  • Soak the idli rice in one vessel overnight
  • In another vessel soak the urad dal and the fenugreek seeds together, overnight
  • The next day, wash them and keep the separately.
  • Wet your grinder and let it run for a few seconds . Add the drained idli rice along with 1/4 glass water. let it run for a few minutes and keep adding water bit by bit so that the machine doesnt get too hot. The water also helps the rice to grind easily. Approx 3/4 to 1 glass water for about 20 minutes. Make sure to use a spatula to make sure no rice sticks to the sides of the grinder.
  • Collect the batter in a container.
  • Next, grind the washed urad dal and fenugreek seeds. For this let it run for a few mintes without adding water. Later, add water little by little . Approx 3/4 to 1 cup water for 20 mins.
  • Collect this batter in the same container as the idli rice batter. Give a good mix and keep in a warm place for it to turn sour(It will rise) . It will be ready to keep in the refrigerator at night
notes:
  • you can make idlis the same day. but dosas taste better the next day. 
  • to make idlis, take required amount of batter in a bowl. Add required salt and a pinch of soda bicarb and mix with little water. The batter should be slightly thick.
  • to make dosas, take required amount of batter in a bowl, add salt and water and mix. batter should be of pouring consistency.
  •  For more keeping time in the refrigerator, do not mix salt to the entire batter. Mix only as and when you need.

Saturday, 4 May 2013

Sausage Rolls

 This is by far the best bread/ bun recipe Iv ever come across. Thanks to suhaina. I absolutely stunned my entire household with this recipe. Was extremely soft and delicious.. Il never buy this from the bakery again :)

The measurements were just perfect! :)



INGREDIENTS:
for the dough
3 cups bread flour
3/4 to 1 cup warm water (approx)
4 tbsps sugar
2 tbsps milk powder
1 tsp salt
2 tsps instant yeast
1 egg
3 tbsps melted unsalted butter

for the filling:
sausages- I used chicken
white sesame seeds
1 egg, for the egg wash




PROCESS:
  • In a large mixing bowl. mix together the flour, milk powder, yeast, sugar, salt.
  • Make a well in the centre and add the egg.
  • start kneading and slowly add the water. use required amount of water to form a dough.
  • knead for a few minutes and add the butter. knead and place in a bowl. leave it in a bowl to double in size. approx 1 hour.


  • Line a baking tray with parchment paper.
  • After the dough has doubled in size, roll it over a floured work surface.
  • Divide into equal balls . I got 10
  • Take each ball and roll it with your hand like shown in the below pic. 

  • wrap it around a sausage and place on the baking tray.
  • Repeat the same for the rest of the dough balls.
  • cover and place in a warm place for the 2nd rise. approx 45 min to 1 hour.

  • 10 mins before you start the baking process, preheat the oven at 180 deg celcius.
  • do an egg wash on top of your rolls and sprinkle some white sesame seeds.
  • bake for about 10 mins or till the tops become golden brown.


Wednesday, 1 May 2013

Burnt corn/ Sutte Solam

 I saw these lovelies at the market the other day. So just bought 2 to experiment! yum yum!! so the next day went and bought a few more.... :D

enough said huh??


INGREDIENTS:
corn on the cob - how many ever you need
chilli powder
lemon
butter

PROCESS:
  • Peel the corn from the outer husk
  • hold the corn with a pair of tongs the hold it over a low flame on the stove.

  • turn it around so it cooks evenly until you find black patches here and there. remove from fire.
  • while it is still hot, brush the corn with some melted butter
  • sprinkle some chilli powder evenly and generously.
  • take a lime wedge and rub it over the corn.
  • serve hot with a cup of coffee/tea

Sunday, 28 April 2013

Chicken Masala

 This is one recipe the babies/children in our family have eaten and have been eating for a long long time. (adjusting the spices) We all love it and it tastes so good on the side with dal/rice, curd rice and sometimes we even eat it with rasam/rice :)

Easy to make and its sure to be a big hit with your fussy toddler!!

This is the first recipe I learnt while starting to cook.............so beginners...this one's for you!:)




INGREDIENTS:
1/2 a chicken (about 7 pieces)
1 big onion, diced
1 tomato, chopped
1 tbsp ginger garlic paste
4 tbsps tomato puree
1/2 tsp garam masala
1/4 tsp cumin powder
1/4 tsp turmeric powder
3/4 tsp coriander powder
1/4 tsp chilli powder
water to cook the chicken (approx 1 to 1.5 cups)
mint/ fresh coriander leaves- handful
1 tbsp ghee/butter
oil
salt

PROCESS:
  • In a pressure cooker or a wok heat the ghee
  • Add the onions and saute till they turn slightly brown. Add some oil for easy stirring
  • Add the ginger garlic paste and stir for a minute and then add the tomatoes
  • Stir and poke on the tomatoes so that they soften and break. stir for about 2 minutes.
  • Add the chicken. stir
  • Add the spices and stir. add salt to taste.
  • Add the tomato puree and give it a good stir.
  • Add the mint/ coriander leaves and enough water to cook the chicken

  • close the pressure cooker and cook for about 3 whistles. switch off flame
  • after the  pressure cooker has cooled off, open to check if there is still water. If there is just cook over the flame till the water disappears.
  • Add the chicken

Tuesday, 23 April 2013

Fruit and sago Payasam/ Dessert/ milk pudding

This is an interesting way to eat sago payasam. I first ate this dessert at my sisters inlaws place. It was an extremely new dish to me and immediately asked her for the recipe :)

I completely forgot to take pictures....remembered to take pictures only the next day when there was only 1 bowl left :( Will update the post with better pics next time I make it....which will be very soon :D


INGREDIENTS:
1/2 cup sago/ javarisi
water to boil the sago
2 cups water (approx)
4 heaped tbsps milk powder
2 tbsps sugar
1 tsp vanilla essence
1 small tin fruit cocktail(in syrup)

PROCESS:
  • Boil the sago in water till it turns transparent. drain and set aside
  • In a saucepan, heat 2 cups of the water (save one cup for later). Add the milk powder and simmer. stir and add the sugar.
  • Add the boiled sago and simmer for a few minutes till the sago blends with the milk.
  • Add the required amount of syrup from the fruit tin and adjust the sweetness.
  • If the dessert has become too thick add milk to bring it to the desired consistency.
  • switch off the flame. Add the vanilla essence.
  • when the dessert has cooled a bit add the drained fruits.
  • serve chilled


notes:
  • instead of milk powder you can use carnation milk or milk maid accordingly to enhance the taste .
  • you can even use plain milk.

Saturday, 20 April 2013

Brinjal chutney/ Kathirikai pachadi

 This is most famously made as an accompaniment for biryani.

INGREDIENTS:
2 small brinjals
1/4 tsp mustard seeds
1/4 tsp black peppercorns
1 small tomato, chopped
1/2 onion, chopped
1/4 tsp chilli powder
a pinch of turmeric
1/4 tsp ginger garlic paste
salt and sugar - as per taste
1/4 cup coconut milk
2 tbsps coriander leaves/ mint leaves
oil

to mix together:
1/4 cup tamarind extract (from tamarind from less than a lime size ball)
1/4 tsp pepper powder
1/2 tsp cumin powder
1 tsp tomato puree

PROCESS:
  • cut the brinjals into wedges and slightly mix with a bit of salt. deep fry them till slightly browned. Drain them on a kitchen towel. keep aside

  • mix the ingredients under 'to mix together' and keep aside
  • In a wok, heat some oil. add the mustard seeds. After they start popping, add the peppercorns.
  • Add the onions and fry till slightly brown. Add the ginger garlic paste. Add the tomatoes.
  • Add the chilli powder and turmeric
  • Add the tamarind mixture and salt. let it boil.
  • simmer and add the fried brinjals
  • Add the sugar and coconut milk and sugar.
  • when you get the desired consistency throw in the coriander and mint leaves. 
  • simmer for a minute and switch off the flame.
notes:
  • adjust the tamarind and sugar according to your taste. 

Thursday, 11 April 2013

Cinnamon and Raisin Rolls

I love cinnamon and raisin rolls.....my husband hates em...or anything to do with raisins!


So I patiently waited for my mum and sister to come to kL so I could put the recipe to test.
Absolutely loved these rolls.

Put them into the refrigerator overnight so that they soaked up the flavours( sugar).......and baked them the next day for breakfast :D
Cant wait to make em again:)

I got 10 rolls. But if you want bigger and fatter rolls cut them into 6.



INGREDIENTS:
1 egg yolk
1 egg
1/2 of 1/4 cup sugar
3 tbsps unsalted butter, melted
3 ounces buttermilk, room temp
2 cups flour
1 tsp + a pinch more of yeast ( I used instant yeast)
1 1/4 tsp salt

filling:
1 cup brown sugar
3/4 tbsp cinnamon powder
3 tbsps raisins, soaked in hot water for about half an hour and then drain
pinch of salt
3/4 tbsps unsalted butter

PROCESS:
  • In a bowl, beat the whole egg and the egg yolk, sugar, butter and buttermilk. keep aside.
  • In a large mixing bowl, mix together the flour, yeast and salt. Make a well in the centre and add the egg mixture. 
  • Mix well and then start kneading once you get the dough together.
  • knead for a few minutes and then place in a greased bowl. keep it in a warm place and let it double in size (about 2 hours)

  • meanwhile, make the filling. Mix the brown sugar, cinnamon powder,  raisins and salt. keep aside.
  • After the dough has risen, punch it down. 
  • Lightly flour the work area and knead the dough for a few seconds.
  • roll out the dough with a rolling pin into a rectangle with the longer side near you (so that it is easier to roll later)
  • brush the rectangle with melted butter. sprinkle the brown sugar mixture on top, leaving a 1/2 inch space at the top edge.
  • slightly press down the filling so it sticks to the dough.

  • start rolling the dough (from the longer side of the rectangle) as closely as possible till you form a long cylinder.

  • Using a sharp knife , cut the cylinder into 1.5 inch thickness. Arrange them cut side down on a buttered baking tray leaving room for second rise. cover with a cling wrap and refrigerate overnight or upto 16 hours

  • Next morning remove the rolls from the refrigerator and place in an oven turned off.
  • Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven. 


  • preheat oven to 175 deg celcius. pop the rolls in the oven and bake for about 15 to 17 minutes or until they turn slightly brown.


  • cool and enjoy ...........make sure you dont burn your mouth!(like how I did......just couldnt wait for it to cool!!....:O)
NOTES:
  • If you are using active dry yeast dont forget to proof it.