Tuesday, June 17, 2014

Cheddar and Sage Scones



Cheddar and Sage Scones

Baking partners challenge for this month is savory tart and scones. I have already posted two scone recipes,one citrus flavored and one with coconut and butter scotch. But when I saw this recipe of cheese scones, I wanted to give it a try.Scones are perfect snack with a cup of coffee. It is buttery and tender in the inside and crispy in the outside.This recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen. I added sun dried tomatoes and one egg in my recipe.Thanks Archana for sharing this yummy recipe.

Recipe Source: bbcgoodfood.com , http://www.bbcgoodfood.com/recipes/cheddar-sage-scones

Ingredients
Self Raising flour- 225 grams+ extra for dusting
English Mustard powder- 1 1/2 tsp
A pinch salt
A pinch pepper
Clove powder- 1/3 tsp
Sun dried tomatoes chopped- 3 tbs
Butter- 50 grams chilled and cubed
Cheddar cheese- 75 grams grated
1 tbs dried Sage + ½ tbs
Heavy cream- 1/3cup
Egg-1
Milk- 1/4 cup
1 tbs oil, for greasing



Preheat oven to 220°C.Grease and flour the baking tin.
Mix flour, mustard powder,clove powder, salt, pepper in a bowl.With a pasty blender cut in the chilled butter and mix until the mixture resembles course crumble. Add grated cheese,sun dried tomatoes and dried sage mix well.
In a bowl beat eggs till it is light and  fluffy. Mix in cream and water or milk.
Make a well in the center of the flour butter mixture and add the wet ingredients. Mix until all is combined, knead gently until it comes together as a ball. Pat on to  a floured board. Shape into a 9 inch circle and cut into 8 wedges or flatten into square and using a cookie cutter cut into circles. Brush the top with milk and sprinkle the top with cheese and dried sage. Layer on baking sheet and bake for 12- 15 minutes till it is slightly golden brown. Serve warm with a cup of tea.

Try this
Hope you will all enjoy!


Monday, June 9, 2014

Mangalore Spiced Potatoes



Mangalore Spiced Potatoes

This is a spicy and versatile potato dish,flavored with South Indian spices. It is flavored with cumin,roasted coconut and curry leaves. I used baby potatoes,but you can also use the regular ones. Try adding other vegetables like green peas or spinach to this potato dish. It is a perfect accompaniment with rice or pulao.

Ingredients
Baby Potatoes- 1 lb (or two medium sized)
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Pepper powder- a dash
Hing/asafetida- a dash
Grated Coconut- 3 tbs
Curry leaves- a few
Dry red chilly- 2
Mustard seeds- 1/2 tsp
salt as needed
Chopped coriander leaves- 3 tbs
Salt to taste

Wash and cook potatoes. Use a large sauce pan with enough water to cover the potatoes. Cook till the potatoes are tender for about 10-12 minutes. Peel potatoes and set aside.
Heat oil in a pan and add mustard seeds and when it splatters add curry leaves,hing  and shredded coconut. Stir fry till the coconut changes color to golden brown.Add chilly powder,salt,pepper powder and mix and then add the potatoes and toss and coat the potatoes with the masala. Reduce the flame to low and allow the potatoes to roast, stir occasionally for about five minutes. Sprinkle coriander leaves and switch off the flame. Serve as a side dish for rice.

Try this,
Hope you will all enjoy!

Mint Lemonade



Mint Lemonade

Mint Lemonade is a delightful thirst quencher, cool and refreshing. It has a kick of ginger. Try this you will surely love it.

Ingredients
Lemon juice- Juice of two lemon
Ginger-1 inch thick peice
Mint-  10-15 leaves
Sugar- 1/3 cup
Salt- a pinch
Ice cubes

In a sauce pan combine sugar and 1/2 cup of water. Simmer in medium flame till all the sugar dissolves. Allow the sugar syrup to cool. Make a paste of mint and ginger. Add the sugar syrup and lemon juice,strain using a sieve. Add two cups of water (instead of water you can add club soda or sparkling water). Fill glass with ice and pour the mint lemonade. Garnish with mint springs and sliced lemon and serve immediately .

Try this
Hope you will all enjoy!

Friday, June 6, 2014

Korean Fried Chicken



Korean Fried Chicken

This is a delicious chicken fry with a crunchy exterior but soft and succulent in the inside. It is coated with a sticky sweet and spicy sauce.One of the key ingredient in this recipe is Gochujang. It is a sweet and spicy Korean chilli paste and has a fermented flavor of red chilli and soyabeans. This chilly paste is available in Asian stores. Try this chicken fry, you will surely love it.

Ingredients
Chicken drumsticks and wings- 10- 12peices
Ginger paste- 1 tbs
Salt and pepper to taste
Potato Starch- 1/3 cup
(or 3 tbs corn starch)
Rice flour-3 tbs
baking soda- a pinch

For the sauce
Ketchup - 3 tbs
Sweet chilly garlic sauce- 3 tbs
Honey- 2 tbs
Gochujang- 3 tbs

Sesame oil- 1 tsp
Rice wine- 2 tbs
Garlic paste- 1/2 tsp
Onion paste- 2-3 tsp
Soya sauce- 1 tbs
Corn syrup- 2 tsp


Clean and pat  chicken pieces dry with paper towel.Marinate with ginger paste,salt and pepper and keep aside for 20 minutes.
Mix potato starch, rice flour and baking soda. Dredge the chicken pieces with the flour mixture. Shake off the excess flour and fry in batches on medium heat for 10-12 minutes. Fry until both sides are golden brown and chicken is crispy and cooked. Drain on paper towels and then transfer to wire rack to cool.
While chicken is frying make the sauce.In a sauce pan mix gochujag, ketchup, sweet chilly sauce,soya sauce,garlic paste and onion paste. Cook this in a low flame till the sauce thickens. Remove from heat and strain the sauce through a fine mesh sieve add the corn syrup and honey and toasted sesame seeds.Coat the fried chicken with this sauce and serve.

Try this
Hope you will all enjoy!


Jalebi



Jalebi

Kerala jelabis are easy to make with  simple urad dal batter piped and fried to crispness and soaked in sugar syrup. You can make them instantly as there is no resting and fermenting of the batter. It is a variant of jalebi, different from the North Indian version but closer to Jangiri/Imarti. It is a festive and indulgent sweet.

Ingredients
For the batter
Urad dal- 3/4 cup
salt a pinch
( you can add orange food color
to the batter)
oil for deep frying
(For a richer version use ghee or half of oil and ghee)

For the syrup
Sugar- 1 1/2 cup
water- 3/4 cup
Rose essence- 1 tsp
Cardamom powder- 1/2 tsp
Yellow/orange food color- a few drops
Lemon juice- 1/2 lemon
saffron- a few strands




Soak urad for 3-4 hour. Drain and grind this into a thick and smooth batter. Do not add more than 3-4 tbs of water for grinding ( batter should be like medhu vada consistency). If you like you can add a few drops of food color at this stage and mix.

In a sauce pan add sugar, water and boil for two minutes. Add saffron, food color,cardamom,lemon juice and rose essence and reduce the flame to low and keep it boiling till it is nearly one thread consistency. Heat oil in a pan (Wide and flat pan is best) till it is medium hot.

Start making the jalebis immediately. Do not allow the batter to rest for long. Fill it into a zip lock bag ( pierce a small hole in one corner) or into a thick square piece cloth which has a small hole in the center. Gather the edges and make it like a pouch so that you can squeeze easily into hot oil.

Squeeze the batter into medium hot oil in circular motion to form  round patterns. Fry both side for 2-3 minutes in medium hot oil,till jelabis are slightly crisp.Do not fry it too long because it will not absorb the syrup. Transfer the fried jalebis into the warm syrup and allow it to soak for 5-8 minutes. and serve.



Try this
Hope you will all enjoy!

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