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. 

    Sunday, 7 April 2013

    Red velvet Rose Cake




     We celebrated our wedding anniversary last month with this beautiful (well ...almost!) rose cake. The cake tasted really good except that the frosting way wayyyy to sweet for us!! But I picked this frosting coz buttercream frosting is said to give sharper roses! I even reduced the sugar in the cake to 3/4 cup. The original recipes uses 1.5 cups.

    I was so excited to make this cake after I saw this on priyas blog. She was helpful enough to clear a few of my never ending doubts... The piping does look a bit tricky, does'nt it? well.....I practiced a few roses on a tray first and then started on the cake( phew!!)

    I followed the recipe for the red velvet cakes from joy of baking and followed the frosting from priyas page. 


    I was a bit disappointed with the outcome of the cake! Speaking from experience........one big advise......please do not proceed with the piping without a wilton 1M nozzle!!.......I couldnt find one anywhere here so I thought any wide flower shaped nozzle would do!!.............
                 
    End result: the roses ended up looking like murukkus! yeah yeah!.......laugh all u want...hmphh!



     INGREDIENTS:
    for the cake: 
    2 1/2 cups (250 grams) sifted cake flour
    1/2 teaspoon salt
    2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
    1/2 cup (113 grams) unsalted butter, room temperature
    3/4 cup granulated white sugar
    2 large eggs
    1 teaspoon pure vanilla extract
    1 cup (240 ml) buttermilk
    2 tablespoons liquid red food coloring
    1 teaspoon white distilled vinegar
    1 teaspoon baking soda


    for the buttercream frosting:
    4 cups icing sugar, sifted
    1 1/4 cups unsalted butter, room temp
    1 tbsp vanilla extract
    1/4 tsp salt
    4-5 tbsps milk

    PROCESS:
    • Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
    •  In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
    • In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down  the sides of the bowl. Add the vanilla extract and beat until combined.
    • In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
     
    • In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
    • Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight like I did). (This is done to make filling and frosting the cakes easier
     

    for the frosting:
    • beat the butter on high until pale and fluffy.
    • Add the icing sugar little by little beating well for 3 mins after every addition.
    • Add the vanilla and salt and beat until combined
    • Add milk little by little as required to make the frosting easily spreadable/ easy to pipe the roses
    • Fill the piping bag with the frosting with the wilton 1M tip intact .
     
     
    PUTTING THE CAKE TOGETHER:
    • Place the first cake on a cake base. Put a dollop of frosting and level it evenly with a spatula.
    • Place the 2 nd cake on top. Repeat the frosting on top and sides of the cake. Refrigerate the cake for about 30 mins.
    • Start piping the roses on the cake, You can watch a tutorial on how to pipe the roses here

    Friday, 5 April 2013

    Garlic Knots

    The day I saw those beauties in sangee vijay's  blog I bookmarked her page at once. They looked so cute and when I watched the video of how to make these knots, it looked so interesting! I was pretty scared if I would be able to get the loops right but it was a breeze.........:)
             
    I used my garlic roll recipe for the dough, except that I proofed the yeast with milk instead and took ideas from sangees recipe also! Thanks sangee for making me want to try this out!:) They were so soft and tasty. Perfect for breakfast or tea. Or even with your favourite bowl of soup!


    INGREDIENTS:
    1.5 cups bread flour or all purpose flour
    1/2 cup warm milk + 1 tbsp milk
    1/2 tbsp yeast
    1 tsp salt
    1 tbsp sugar
    2 tbsp olive oil+ more for greasing
    1/2 tsp  minced garlic
    1/2 tsp italian seasoning


    for the garlic butter:
    4 tbsps butter
    2 tbsps minced garlic
    2 tbsps chopped fresh coriander leaves
    2 green chillies, chopped

    PROCESS:
    •  In a bowl, mix together the yeast, salt, sugar and oil. Add the warm milk and stir. leave it aside for about 5 mins to proof
    • In a large mixing bowl, add the flour, minced garlic and seasoning. Mix well.
    • Make a hole in the centre and pour in the yeast mixture.
    • Start kneading and add few tbsps extra of milk if needed to get a smooth elastic dough.
    • Add oil to your finger tips and knead for about 4 minutes. when pressed with your fringers it should slightly spring back.
    • Place the dough in a greased bowl and keep in a warm place and leave to double in size.(approx 1 to 2  hours)

    • After rising if u want u can chill the dough in the fridge for 20-30 minutes or u can proceed as such. (Its easier working with chilled dough)
    • Punch down the air and knead the dough on a lightly floured surface for few second
    •  roll the dough using rolljng pin into a slightly thin circle like we do for chapathi/rotis.
    • Then using pizza cutter or knife cut less than 1" vertical strips7-8 strips.

    • Pick one stripe, roll the strip n stretch well n make knot as soon in the above pic or click here to watch a video on making garlic knot.
    • Once done making knots, brush knots with olive oil or melted butter and cover loosely with plastic wrap or cloth.
    • Allow to proof for 30-40 minutes.

    • At the end of proofing time, preheat oven to 180 deg celcius
    • Then bake the knots for 12-15 minutes or until light golden brown.
    • Meanwhile, make the garlic butter. Melt butter in a sauce pan, fry garlic till crisp n golden brown and add chillies and coriander leaves. Stir well.
    • As soon as the knots are done, brush with garlic butter or simply toss the knots with warm garlic butter.

    •  Serve warm.