Thursday, February 21, 2013

Tomato Garlic Chicken



Tomato Garlic Chicken

Tomato Garlic chicken is a quick semi dry chicken recipe. It is tomato based chicken stir fry along with garlic and spicy chilly.I used Chinese chilly garlic sauce (Lee Kum Kee brand) to give it a bit of heat. If you do not like to add sauce you can make a  home made version equivalent to it y grinding chiles, garlic and vinegar. You can have this as a side dish for rice or fried rice.

Ingredients

Chicken - 1 lb
Tomato-3 medium
( finely minced or make a puree)
Shallots crushed or finely minced- 1/2 cup
Ginger garlic paste- 1 tsp
Chilly garlic sauce- 1 1/2 tsp  (I used Lee Kum Kee brand)
(If you like more spicy use Tuong ot toi Vietnam)
Tomato paste- 1 tsp
Soya sauce- 1 tsp
pepper powder-1/3 tsp
Turmeric powder- a pinch
Ground cinnamon and cloves- 1/3 tsp
Chopped coriander leaves
Chopped spring onions for garnish


Clean and cut chicken into small bite sized pieces. Marinate with a pinch of salt, 1/3 tsp of pepper and a pinch of turmeric powder for about 15 minutes.(If you are using home made paste mix,make a paste with ground chiles, garlic,salt and vinegar. Mix with the chicken and allow to marinate).

Heat oil in a pan and add crushed shallots and saute for till golden brown. Add ginger garlic paste and after a minute add the finely chopped tomatoes. Stir and allow the tomatoes to cook and get dry.
Next add the marinated chicken and fry for about a minute. Cover and cook for another 3-4 minutes.It will cook in its own water. Add chilly garlic paste,tomato paste and soya sauce and allow the gravy to reduce to the consistency you like. Finely add ground cinnamon and clove and chopped coriander leaves and mix.Garnish with spring onions.

Try this
Hope you will all enjoy!

Tuesday, February 19, 2013

Spinach Mushroom Frittata



Spinach Mushroom Frittata

 Frittata is a quick and easy breakfast/brunch recipe.You can whip up quickly a light brunch and there are few things more satisfying. It is a cheesy egg based dish,an Italian style omelet.It is a loaded and quite thick when compared to regular omelet. You can use any sort of vegetables or meat to make frittata. Here I have used spinach and mushrooms.

Ingredients

Eggs-4
Garlic- 2 cloves
Spinach- 2 handfull
bell pepper- 1/2
(use whole baby spinach or chopped)
Mushrooms- 3/4 cup chopped
Milk- 1/4 cup
Pepper powder- 1/3 tsp
salt to taste
Parmesan cheese- 2 tsp
Mild Cheddar cheese or sharp cheddar grated- 1/3 cup
(or a hand full grated)
Olive oil- 2 tsp



Mince garlic and chop mushrooms into thin slices.Preheat oven to 375 degree F.
On stove top heat a skillet (cast iron or anodized iron pan) and add olive oil. When the oil is hot add mushrooms and chopped  bell pepper and stir fry for about a minute. Add a pinch of salt and pinch of pepper and fry till all the water of the mushroom evaporates. Add spinach and allow to welt.
Meanwhile beat eggs and milk together and mix Parmesan cheese and pepper.
When the vegetables and done evenly spread it all over the pan and pour over the egg mixture and spread the grated cheddar cheese on top.Cook in low flame for about two minutes till the bottom of the omelet is set and the top starts getting cooked.
Transfer into the preheated oven and cook for another 4-5 minutes till the top changes color and the frittata is puffed up. Take out of the oven and allow to cool.Slice and serve warm with toast as breakfast or with a salad as brunch or lunch.

Try this
Hope you will all enjoy!

Friday, February 15, 2013

French Macarons~ Baking Partners Challenge#7


French Macarons

Today's post is Baking partners challenge#7 and it is one of the finest cookies that you can ever taste- French Macarons. When Swathi of Zesty South Indian Kitchen suggested doing macarons for this months challenge,I could not make up my mind .I would have immediately said yes, if it was coconut macaroon,but Swathi wanted nothing short of the classic French Macaron.

Macarons are beautiful sandwich cookies that you find in a wide range of colors. It can be called a confectionery,cookie or a pastry.The chief ingredients are egg whites and almond flour and the cookie has an unbelievable crispy- chewy texture. The filling can be anything from jam,chocolate ganache,caramel or butter cream. This recipe sounds simple with very few ingredients but sometimes making it may be frustrating experience, especially with an uncooperative meringue which can be due to over mixing or under mixing of the batter. This can leads to cracks on the shell, no feet or flat cookies. Macarons are distinctive with a smooth domed top and a ruffled bottom,which is termed as foot.

The key to make macarons is to plan ahead. The egg whites needs to be aged for at least four days (read notes below). I made this cookie twice. In the first attempt (pink cookies below) I got very little foot and a few of them cracked.In the second attempt I took more care in mixing the batter and also regulated the oven temperature. In  the second attempt Swathi suggested using two baking sheets to avoid browning of the macarons.The recipe source is Martha Stuart. Swathi shared lots of notes for reference and I like Tartellete's recipe the best .In addition to this I watched several you tube videos including Stephanie Jaworski of 'Joy of baking' and Laura Vitale of 'Laura in the kitchen'. Below I am recording my experience of making macarons.



Recipe source is from here
Ingredients

Icing Sugar- 1 cup (125g)
Almond flour- 3/4 cup (75g)
Egg whites-2 large ( 1/4 cup)
Cream of tartar- a pinch
Super fine sugar- 1 tbs+ 1 tsp




Preparations  to make macaron
Separate egg yolks and egg whites. Cover loosely with a thin towel. If you wish you can use a rubber band and secure. Keep this in the fridge for 3-4 days. On the day of making macarons leave in on the kitchen counter till it comes to room temperature.
Note: There are some recipes which have pointed out that this process is not necessary. But I used the egg aging technique. Keeping the egg loosely covered in fridge it will give space for the whites to breath,it will become thinner and make dry meringue.

Next step is to make almond power. If you are using store brought you can skip this process. Take one cup of almond. Bring water to a boil in a sauce pan.Add the almonds into hot water and after a minute switch off the flame. Let it rest for a minute,strain and then pass through running cold water. This will help to peel off the skin easily. Remove all the skin from almonds and spread on a kitchen towel.
Note:Make sure that the almonds are completely dry. If possible leave it to dry out over night


Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
Note: First pulse the almonds and when it becomes a course meal add in the powdered sugar. This will quicken the process. Make sure that the sugar you use has corn starch in it. If it does not add a tbs of corn starch.

Making the meringue
Whisk whites with a stand mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, and then add superfine sugar. Add sugar little by little and make sure that the sugar is completely dissolved.Increase speed to high, and whisk until stiff peaks form, about 8 minutes.
Note: Whisk egg white first in a very low speed and then slowly increase speed.To know whether it has reached stiff peaks,gently wisk and scoop a little of the white. Keep it upright and if you see it stand perfectly straight in 90 degree angle then you can go ahead and mix the dry ingredients.Another way to test is to the bowl and make it upside down. Meringue will sit there without moving.

Sift flour mixture over whites, and fold until mixture is smooth and shiny. This will take between 50 to 55 strokes. Fold in gently.
Note: Put in the dry ingredients all at once. You can also add in two additions,but this will be more work and also the risk of over beating.
To make sure that the batter is mixed properly lift the spatula and see whether the batter falls down smoothly.You will be able to bring the  batter together to the center of the bowl and then in a few seconds it will slowly spread out (just like molten lava)
 
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets . Place in 90 degree angle or slight slant position and press with even force and at the end dragging pastry tip to the side of rounds instead of  forming peaks.
Tap bottom of each sheet on work surface to release trapped air.
Note: It is important to tap off the air bubbles.First tap on one side and then turn the pan and tap the other side. This will help prevent cracks.

 Let stand at room temperature for 45 to 1 hour minutes and also preheat oven to 315 degree F.
Note: Make a  test before putting into the oven. When you touch the top of the cookie dough it should not stick on your finger. If it sticks let it rest for some more time and allow the top to dry out completely. This will ensure feet for the macarons

Reduce oven temperature to 300 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10-12 minutes.
Note: I used two baking sheets to prevent the macarons form browning too much on the bottom. If you feel more heat coming from top of the oven place a baking sheet on the top most rack. You can also leave the oven door ajar to bring the temperature under control.

Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack.The macarons will peel off easily from the parchment paper.
Take two same sized cookie and sandwich filling. I used white chocolate ganache for the pink one and added pink color for the white cookie filling . Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.Keep in fridge for the flavors to develop. It tastes best the second day.



Try this
Hope you will all enjoy!

Tuesday, February 12, 2013

Cauliflower Paneer Masala



Cauliflower Paneer Masala

Today's recipe is a creamy rich paneer cauliflower curry which is a good accompaniment with pulao,chapathi or naan.You can vary vegetables depending on availability or add more vegetables of your choice.
 

Ingredients
Paneer- 2 cups (cubed)
Cauliflower- small sized one
Tomatoes- 2 medium
Onions- 1 chopped
Ginger and garlic paste- 11/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Cumin powder- a pinch
Kasoori methi powder- a pinch
Cream- 1/3 cup
Salt to taste
Chopped coriander leaves for garnish

Make a fine puree of tomatoes and keep aside.
Lightly fry paneer adding one tsp of oil in a pan. Fry till all sides become golden brown (this step is optional)
Finely mince onions using a kitchen chopper.
Heat one tsp of oil and add onion and after sauteing for two minutes add ginger garlic paste. Saute till it changes color and add tomato puree and cook till raw flavor disappears and oil separates.
Add chilly powder,cumin powder, turmeric powder and coriander powder and mix well.
Add cauliflower florets and sprinkle a little water. Cover and cook till it is almost done.
Now add paneer ,garam masala,cardamon powder and kasoori methi powder. Add 1/2 cup of water or adjust consistency according to your preference. Simmer for another two to three minutes and finally add cream and sugar and chopped coriander . Serve with chapatis or naan.

Try this..
Hope you will all enjoy!

Friday, February 8, 2013

Oatmeal Cranberry Cookies




Oatmeal Cranberry Cookies

 Oatmeal cookies are healthy and is a perfect snack for kids.It is crispy and chewy cookies and cranberries makes it more interesting with a sweet tart. For a twist you can add raisins or chocolate chips. This is a perfect holiday cookie.

Recipe adapted from here

Ingredients
Quick or old fashioned oats- 2 cup
All purpose flour- 1 cup
Apple sauce- 1/2 cup
Butter- 1/2 stick
Sugar- 3/4 cup
Egg-2
Baking powder-  1 1/2 tsp
Salt- 1/2 tsp
Ground Cinnamon- 3/4 tsp
Nutmeg- 1/2 tsp
Vanilla extract- 1 tsp
Dried cranberries- 1/2 cup



Heat oven to 350 degree F. Spray cookie sheet and keep ready.
Mix flour,oats,baking soda,salt cinnamon,nutmeg  and set aside.
In a large bowl,beat butter, egg and sugar till it is light and creamy. Add the apple sauce and vanilla extract and combine. Mix in the dry ingredients and cranberries till all come together.
Drop spoon fulls of cookie dough on the sheet or two tables into a small ball. place each ball three inches apart. and bake 14-16 minutes till slightly brown on the outside and firm to touch. Cool completely on wire racks. Cover tightly and store.

Try this..
Hope you will all enjoy!


Wednesday, February 6, 2013

Kuttanadan Duck Curry




Kuttanadan Duck Curry

This is a Kerala style duck curry. I do not know how many out there like duck recipes. Duck is not so popular in our region so my mother does not make this often. I used to have duck when I visit my aunts house and after wedding my mother- in- law makes duck sometime. My husband loves duck as much as chicken. This curry is spicy with the distinctive aroma of black pepper.Appam and duck curry is a wonderful combo. You can also have it with bread or rice.


Ingredients
Duck- 1 kg
Crushed shallots/pearl onions- 2 cup
Potato- 2 small
Ginger- 2 inch thick 2 piece
Garlic- 10- 12 pods
Green chilly-5-6
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp (optional)
Coriender powder- 2 tbs
Pepper powder- 1 tbs
( add according to your taste)
Garam masala- 1 1/3 tsp
Thin coconut milk- 1 1/2 cup
Thick coconut milk- 1 cup
Mustard seeds- 1/2 tsp
Curry leaves-2 springs


Clean the duck and cut into pieces (you can clean by rubbing the whole duck with rice flour and salt). Kuttanadu duck curry is made with skin on. But  if you do not like it remove the skin and trim off the excess fat.
Mix coriander powder,turmeric powder, chilly powder and salt with the duck and marinate it for about half an hour.
Finely chop or crush shallots with a mortar and pestle and keep aside
In the same way crush garlic,ginger, green chilly and two springs of curry leaves and keep aside.
Heat oil in a pan and add mustard seeds. Let it splutter and then add a few curry leaves and crushed shallots. saute till golden brown. Next add the crushed garlic,ginger,crushed curry leaves and green chillies and saute till the raw flavor disappears. Add the marinated duck and keep on turning and mixing till the meat changes color for abut three to four  minutes. Cover and cook in medium flame. Water and fat will start oozing and the duck will get cooked. If you wish you can transfer into pressure cooker and cook for three to four whistles.When the duck is half done add potatoes and when  3/4 done add in thin coconut milk, pepper powder and garam masala. Cook and allow the gravy to thicken and finally add thick coconut milk. Simmer for another two minutes and switch off the flame. Serve with appam, bread or rice.

Try this
Hope you will all enjoy!


Monday, February 4, 2013

Ethapazham Kozhukatta




Ethapazham Kozhukatta

Today's recipe is a tasty and guilt free snack.It is kozhakatta with the different filling. It is caramelized ripe plantain and coconut filling.Usually we use plantain to make ada or puttu for breakfast.But this time I used it as a filling for kozhukatta instead of the usual jaggery coconut filling. It had an inviting flavors of ghee, plantain and cardamon.Serve this with a cup of tea as a snack or as breakfast.



Ingredients
Rice flour- 2 cups
Hot boiling water-1 1/4 cup
Salt to taste
Sugar- 1 tsp
Coconut oil- 2 tsp

For the filling
Ripe plantain- 2
Coconut 1/2 cup
Sugar- 3 tbs
(or according to sweetness you like)
Cardamon  powder- 1/2 tsp
Ghee- 2  tsp



To make the filling cut plantains into small pieces. Heat ghee in a pan and add chopped plantain and stir fry for about 2-3 minutes or till it becomes soft. Add sugar and mix and allow the sugar to melt and caramelize. Mix in coconut and cardamon powder. Allow the mixture to cool.

Boil water along with salt and sugar ( you will need between 1 and 1/4 cup of water,  adjust accordingly till you attain a dough similar to chapathi dough ). When it comes to a rolling boil add in the coconut oil.
Take the flour in a large bowl and make a well in the center. Gradually mix in the water little by little and mix with a wooden spoon and make a soft dough. When able to handle knead into a smooth dough and make small balls. Take one ball each and flatten into circle on your palm.Place the plantain filling in the center. Carefully bring in the edges together and seal. Smooth  it into a ball.Steam this in a steamer or a pressure cooker with out the weight on for around ten minutes. To check if done wet your fingers with water and gently touch on the kozhakatta. It will be smooth on top and will not stick to your finger.Allow it to cool before serving.

 Try this..
Hope you will all enjoy...

Related Posts Plugin for WordPress, Blogger...