Monday, 30 June 2014

Easy Coconut Cookies



Easy Coconut Cookies Or Macaroons

Servings 10

Easy Coconut Cookies

 Ingredients

   1. All purpose flour Or Maida - 1 cup
   2. Unsalted Butter - 1/2 cup at room temperature
   3. Baking Powder - 1/4 teaspoon
   4. Sugar - 1/2 cup
   5. Sooji - 4 tablespoons
   6. Freshly grated coconut - 1 cup
   7. Cardamom pods - 5 crashed
   8. Milk - 1/4 cup
Method :-
   1. First take a non-stick pan and toast the coconut for
       couple of minutes and keep aside.
   2. Now take a large bowl and beat the butter and sugar
       together in the bowl for 5-10 minutes to make a foam
       like structure.
  3. Now add the rest of the ingredients including milk and
      coconut and mix well. The mixture will be like a whipped
      cream.
  4. Now wrap the bowl with a clean plastic wrap and place
      the bowl inside the refrigerator for 30 minutes.
  5. Pre-heat the oven for 350F . Now bring the mixture out
      from the refrigerator and pour into a piping bag with a large
      icing nozzle at the mouth of the bag and cut the mouth of the
      piping bag where the nozzle is fitted and push the nozzle to
      out of the bag.
 6. Now take a cookie sheet , place a parchment paper on it and
     start squeezing the piping bag. To make starts, hold piping
     bag at 90 degree angle with tip above surface. Squeeze to form
     star, stop squeezing, and pull away. In this way squeeze all the
     mixture on the cookie sheet and place inside the pre-heated
     oven and bake until the cookies are golden brown.
 7. When they will be golden brown, turn off the oven and keep
     the cookies inside for another 5 minutes to make them crispy,
     and after 5 minutes take them out and place them one by one
     on cooling rack.
 8. When they are completely cool down store in an airtight
      cookie jar and enjoy whenever you want...

Khara baath aka upma recipe



Khara baath aka upma recipe   Serves – 4

Khara baath aka upma recipe

Ingredients:
  1. Wheat suji - 1-1/2 cups
  2. Vermicelli - 1 cup (optional)
  3. Salt - 1-1/2 teaspoons
  4. Cashew nuts - 10
  5. Cinnamon - two 1-inch long sticks (optional)
  6. Cloves - 4 (optional)
  7. Mustard seeds - 1/2 teaspoon
  8. Black-gram dal - 1 teaspoon
  9. Dried red chillies - 4, broken into halves
10. Curry leaves - 1 sprig, fresh
11. Green chillies - 6, small size, medium hot, finely
       chopped or slit just half way at the stem end if
       you prefer to make a bit lesser spicy
12. Onions - 2, big size, finely chopped
13. Garlic - 3 beads, finely sliced
14. Tomatoes - 1, big size, fully ripe, finely chopped (optional)
15. Oil - 1+1 tablespoons
16. Ghee - 1+1 tablespoons
17. Lime juice - 1 tablespoon (optional)
Method:
  1. Bring 5 cupsful of water to boil and keep aside covered so that it remains hot.    
  2. Heat a roomy flat-bottomed vessel and pour in the half portion of oil and ghee
      mix. When this becomes just slightly hot, fry the cashewnuts to a light brown
      color, remove it from the ghee, and keep aside.
 3. Then fry the vermicelli in the same oil over moderate heat by lifting and
      tossing taking care not to burn the vermicelli; it burn easily.
 4. Remove the fried vermicelli to a plate and mix it with half portion of the salt.    
 5. Now add the remaining oil and ghee. When the oil and ghee becomes very hot,
     add in the following order: the cinnamon sticks and cloves together, mustard
     seeds to splutter, black-gram dal to brown, red chillies, curry leaves, onions,
     green chillies, and garlic slices all together.
 6. Saute well turning over the contents thoroughly till the onions turn limp. Add
     the tomatoes and saute till the oil separates from it.
7. Now add the wheat suji mixed with the remaining salt and fry it over 
     moderate heat turning over thoroughly till it becomes very hot to touch.
 8. Add the fried salted vermicelli, stir thoroughly once and then pour the hot
     water to barely cover both wheat suji and vermicelli. Cover with a lid, cook 
     first over moderate heat and then allow to simmer over low heat till all the 
     water is absorbed and both wheat suji and vermicelli is cooked.
9. If it still remains of a loose consistency, remove the covering lid and allow the
    excess water to evaporate quickly over low heat. Sprinkle 2 or 3 teaspoons of   
    hot water around the sides and surface if water is absorbed before the suji and
    vermicelli is cooked.
10. Mix in the fried cashewnuts just before removing from the heat. You may 
      also sprinkle a few drops of fresh lime juice over each individual serving for a
      refreshing flavor. 
11. Serve it steaming hot with any thick chutneys of your choice. Kids love to 
      have this upma with just a sprinkling of sugar. Enjoy folks, stay warm!

Chinese Style Lemon Chicken



Chinese Style Lemon Chicken

Servings 4

Chinese Style Lemon Chicken

Ingredients :

For Marinating:
1. Boneless Chicken Thigh - 1 lb.
2. Garlic minced - 1 tablespoon
3. Black Pepper crushed - 1/2 teaspoon
4. Egg white - 1 egg
5. Corn Flour - 1/2 cup
6. Soya Sauce - 1/3 cup
7. Salt - as per taste
8. Vegetable/Canola Oil for deep frying
For Lemon Sauce :
1. Lemon juice - 4 tablespoons
2. Soya Sauce - 2 tablespoons
3. Chicken Stock - 1 cup
4. Garlic - 1/2 teaspoon chopped
5. Lemon Leaves fresh - 4 to 5
6. Salt very little
7. Sugar - 1 tablespoon
8. Corn flour - 2 to 3 tablespoons
For tossing :
1. Pepper corn - 5 to 6
2. Sesame seeds - 1 tablespoon
Method :-
1. Take the Boneless Chicken Thighs and remove the extra fat
    with a sharp knife and cut into small bite size pieces.
2. Now take a bowl and add all the ingredients under the heading
    of "Marinating" except Oil, and make a thick batter with some
    water if needed.
3. Add the chicken pieces into the batter and coat them well. Heat
    oil in a deep frying pan and deep fry the batter coated chicken
    pieces till golden brown and keep them aside.
4. Take a sauce pan and add all the ingredients under the heading
    of "Lemon Sauce" except Sesame seeds and mix them all together.
5. Turn on the heat and place the sauce pan on the heat and bring the
    Sauce to a nice boil till the sauce becomes thick.
6. When the Sauce is thick enough turn off the heat and keep the Lemon
    sauce aside. Now heat a non-stick pan and add 1 teaspoon oil in it, add
    the Pepper Corn for tempering.
7. Fry them for few seconds, add the Sauce and the fried Chicken together  
    and toss them to coat the fried Chicken pieces with the Lemon Sauce .
8. Turn off the heat and sprinkle some Sesame Seeds on the Lemon  
    Chicken and serve hot.

Serving Tips

          Serve Lemon Chicken with Chowmein Or Chinese Fried Rice. Garnish
          Lemon Chicken with White Sesame Seeds.

Indo-Chinese Style Chicken Manchurian Gravy


Indo-Chinese Style Chicken Manchurian 

Gravy                                                    Servings 4

Chicken Manchurian Gravy

Ingredients :

For the Chicken Fries :
1. Boneless chicken breasts or thigh 1/2 lb. cut into bite size pieces
2. Egg - 1
3. Ginger & garlic paste - 1 tablespoon
4. Salt & pepper as per taste
5. Corn flour - 1/2 cup
6. Pinch of baking powder
7. Soya Sauce - 2 tablespoons
8. Vegetable oil for deep frying
For Manchurian Sauce:
  1. Chicken stock - 2 cups
  2. Coriander leaves chopped - 1/2 cup
  3. Soya sauce - 2 tablespoons
  4. Chili garlic sauce - 2 tablespoons
  5. Green Chilies chopped - 4 to 5
  6. Crushed black pepper - 1/2 teaspoon 
  7. Chopped spring onion 1/2 cup
  8. Ajinomoto 1 teaspoon
  9. Corn flour - 2 tablespoons dissolved in 1/4 cup of water
  10. Sugar - 1/2 teaspoon
  11. Ginger & garlic chopped - 1 tablespoon

Steps to Prepare

  1. Make a batter of egg, corn flour, baking powder, salt, pepper, soya sauce & ginger garlic paste and add the chicken pieces to it and keep the mixture for 1hr.
  2. After 1hr heat oil in a frying pan and deep fry the marinated chicken pieces till golden brown and keep aside.
Making the Manchurian Sauce :
  1. Now heat 2 tablespoon of oil in a pan and add the chopped ginger ,garlic, chili and fry till they lightly change color.
  2. Now add the chopped spring onion and sauté and add chopped coriander and fry for a min. Reduce heat and add soya sauce, chicken stock, sugar, salt, pepper, ajinomoto and bring it to boil.
  3. Now add the corn flour mixed water and cook for 2-3 minutes. Add the fried chicken and chopped spring onion & cook for 1-2 minutes and serve hot.

Serving Tips

Serve with Hakka Noodle Or Chinese Fried Rice.

Notes

If you want Manchurian as appetizer reduce the quantity of chicken stock and corn flour used in the sauce.

Indo Chinese Chili Chicken



Indo Chinese Chili Chicken           Servings 4

Chili Chicken

Ingredients :

For Chicken marination  :
1. Boneless skinless Chicken, cut into
    bite size pieces - 1 lb or games
2. Ginger garlic paste - 2 teaspoons
3. White Vinegar - 1 teaspoon
4. Dark Soya sauce - 3 to 4 tablespoons
5. Crashed Black pepper - 1/2 teaspoon
6. Egg - 1 Cornflour - 4 tablespoons
7. Vegetable or Canola oil - 1/2 cup
For the Chili chicken sauce :
1. Garlic minced - 1 tablespoon
2. Ginger grated - 1/2 teaspoon
3. Green chilies chopped - 2 or as per taste
4. Onion diced - 1
5. Green Bell pepper Or Capsicum - 1 diced
6. Dark Soya sauce - 3 tablespoons
7. Green chili sauce - 1 tablespoon
    (if not available, use Sambal)
8. Tomato Ketchup - 1/2 cup
9. Ajinomoto - 1/4 teapoon
    10. Sugar - 1/2 teaspoon
     11. Corn flour - 2 teaspoons dissolved into
           1/2 cup of warm water
    12. Spring onion - for garnishing
Method :-
      1. Take a bowl and marinate the chicken pieces
          with all the ingredients under the heading of
         "For Chicken marination" an keep the marinated
         chicken aside for 1 hour.
    2.  Now take a pan and heat oil in it. Add the marinated
         chicken and fry till they are golden brown. Take the
         fried chicken out of the pan and keep on a paper towel.
    3.  Now place another pan on high heat. Take 2 tablespoons
         of the oil used to fry the chicken and add to the hot pan.
         Add the minced garlic, ginger & chopped chilies and sauté
         fro few seconds.
    4. Now add diced onion and saute again. Add Green Bell paper,
         and all the 3 sauces one by one into the pan. Stir quickly.
         Let the sauces to boil for 1 minute. 
    5.  Add 1 1/2 cup of water to the pan and let the gravy to boil.
         Boil the gravy for 2-3 minutes. Add the fried chicken pieces.
         Boil the gravy for 5 minutes along with the fried chicken.
    6.  Now add the corn flour mixed warm water to thicken the gravy.
    7.  When the gravy will be thicken turn off the heat and serve the
         chili chicken, garnishing with chopped spring onion.

Chocolate idlee recipe



Chocolate idlee recipe                    Serves – 4
Chocolate idlee
 Ingredients:
  1. Bread rusks – 1 cup, coarsely powdered
  2. Egg – 1
  3. Milk – 1-1/2 cups
  4. Cocoa powder – 2 teaspoons
  5. Butter – 2 teaspoons, melted
  6. Sugar – ½ cup or added as needed
  7. Salt – a pinch
Method:
  1. Beat up the egg well to froth and add sugar. Beat it well
      again till the sugar dissolves. Add the cocoa powder,
      bread rusk powder, butter, and salt and mix together
      well. Pour in enough milk to make it into a thick batter
      of pouring consistency similar to that of idlee batter.
 2. Grease the perforated idlee plate with melted ghee and
     fill them three-quarters with the batter. Pour water into
     the idlee vessel to the depth of 2 inches. Fit the plate
     on the inside projecting rim of the vessel.
 3. Heat the idlee vessel and when the water inside boils,
     keep the batter-filled plates, and cover the idlee vessel
     with its tight-fitting lid and steam for 30 minutes.
     Alternatively, you may also use greased small bowls,
     pour and fill the batter to three-fourths of the bowl,
     place those over the perforated idlee plate, and steam
     as mentioned before for nice semicircular shapes.
4. Serve chocolate idlees either hot or cold as an excellent 
    breakfast or as an evening snack.

Homemade tomato jam recipe




Homemade tomato jam recipe

Homemade tomato jam recipe

Ingredients:
  
1. Tomato – ½ kg, fully ripe and firm
   2. Sugar – 2 cupfuls or as desired
   3. Lime juice – 3 teaspoons
   4. Orange rind – a small piece,
        cut into tiny shreds (optional)
Method:
   1. Dip the tomatoes and orange rinds completely in
       boiling water and allow the water to cool enough
       to handle.
  2.  Remove the tomatoes from water, peel off the skins,
       and mash it to a soft pulp along with orange rind.
       Mix well the lime juice, tomato pulp, and sugar
       in a flat-bottomed heavy vessel.
  3.  Place the vessel over high heat and stir constantly
       making the sugar dissolve before allowing it to
       come to the boil. Boil rapidly further till it
       reaches the setting point and remove from the heat
       immediately. Leave aside for 5 minutes to settle.
 4.  Stir it thoroughly once before putting into clean
      dry jars or bottles. We can store this jam in a cool,
      dark, dry, and airy part of our kitchen or cupboard;
      need not refrigerate. We use this jam to have with
      dosais, chappaties, idlees, and/or bread. Enjoy!



Friday, 27 June 2014

Fenugreek Leaves Indian Bread



Methi Paratha or Fenugreek Leaves 

Indian Bread                                      Servings 2

Fenugreek Leaves Indian Bread

For Stuffing :
      1. Potato (Big) - 2 boiled and mashed
2. Ajwain - 1 teaspoon
3. Cilantro (Chopped) - 1/2 cup chopped
4. Ginger - Chopped 1 tablespoon
5. Green chili - 2 chopped
6. Onion - 1 medium size chopped
7. Roasted & Grinded Cumin & Coriander Seeds - 4 tablespoons
8. Salt - as per taste
For Dough :

Maida - 2cups Ingredients

1. Methi leaves or fenugreek leaves - 1 bunch finely chopped
2. Maida or all purpose flour - 2 cups
3. Onion - 1 large chopped
4. Garlic(Minced) - 1 teaspoon
5. Green chili - 2 chopped
6. Turmeric powder - 1/2 teaspoon
7. Amchur Powder - 1 teaspoon
8. Black Pepper Powder - 1/2 teaspoon
9. Coriander Powder - 1 tablespoon
    10. Cumin Seed - 1/2 teaspoon
    11. Salt - As per taste
    12. Vegetable Oil - 4 tablespoons
    13. Water - to make a dough

Method :-

      1. Heat oil in a pan and add cumin seeds and chopped chili.
          Add grated garlic and fry for a while.
     2. Before the garlic get brown add the chopped onion and
         fry till onions are light brown. Add chopped methi leaves,
        coriander powder, turmeric powder, amchur powder and
        salt and fry for 10 minutes.
    3. Now let the methi mixture cool . Now take maida in a bowl
        and add salt & vegetable oil and mix it.
   4. Add the methi mixture and mix with maida and make a soft
       dough and keep it for 15 minutes. After 15 minutes make 5
       equal balls from the dough and roll one by one .
   5. Heat a tawa or frying pan and fry paranthas one by one with
      some oil and serve hot with achar and dahi.

Chinese Restaurant Style Chicken Fried Rice



Chinese Restaurant Style Chicken 

Fried Rice                            Servings 4


Chicken Fried Rice

Ingredients

For Chicken :
1. Boneless Chicken cut into thin small pieces,
    (but not finely chopped) - 1 cup
2. Ginger & garlic chopped - 1 teaspoon
3. White Vinegar - 1 teaspoon
4. Dark Soya sauce - 3 to 4 tablespoons
5. Crashed Black pepper - 1/4 teaspoon
6. Egg - 1
7. Cornflour - 2 tablespoons
8. Vegetable or Canola oil - 1/2 cup
For Fried Rice :
1. Jasmine Rice/Bashmati Rice - 2 cups
2. Vegetable oil - 2 tablespoons
3. Spring Onion chopped - 1 cup
4. Baby Carrot - 10 Or Regular Carrot - 2
5. Green Peas - 1 cup
6. Egg - 1
7. Light Soya Sauce - 4 tablespoons
    (If using dark soya sauce, then add 2 tablespoons)
8. Sesame oil - 2 tablespoons

Method :-

      1. First take 6 cups of water in a large vessel and put
          the vessel on high heat to make the water boil.
          When the water starts boiling add the Rice and cover
          it and let the rice cook for 15-20 minutes on medium
          heat.
     2. After 15-20 minutes open the cover and check if the
         rice gets cooked or not. If the rice is cooked, then strain
         the water in a large pasta strainer and let the rice to cool
         down completely. When the rice will be completely cooled
         put the rice inside the refrigerator for 1 hour.
     3. Take a bowl and marinate the chicken pieces with chopped
         ginger & garlic, vinegar, soya sauce, crashed pepper, egg &
         cornflour and keep aside.
    4.  Now take another vessel and boil some water in it. When the
         water will start boiling add the carrots to the water and let the
         carrots to be cooked. Drain the cooked carrots and set aside
         for 5-10 minutes.
    5.  After 5-10 minutes roughly chop the carrots. Now heat oil in a
         large wok and stir fry the marinated chicken pieces to golden
         brown and put the fried chicken on a paper towel.
    6. If enough oil is still remaining in the wok then add half of the
        chopped spring onions, chopped carrots & green peas to the
        wok and fry them on high heat.
    7. Now add lightly beaten egg to the fried veggies and mix them
        with the egg and fry. Add the cooked rice & soya sauce to the
        wok and toss them well.
    8. Add fried chicken pieces, sesame oil & more soya sauce(if necessary)
        to the wok and mix with the rice. Serve on a large serving bowl with
        some chopped spring onion on the top of the Authentic Chinese
        Restaurant Style Chicken Fried Rice....

Serving Tips

         No side is needed with this Authentic Chinese Restaurant Style
         Chicken Fried Rice. But if you want any gravy with this fried rice, 
         any chinese gravy can be served with.

Thursday, 26 June 2014

Cherry-onion bruschetta


Cherry-onion bruschetta     Servings-4

 
Cherry-onion bruschetta

Ingredients

1. 1/3 cup port
2. 2 cups cherries, pitted and halved
3. 4 tsp red-wine vinegar
4. 1 tbsp butter
5. 2 white onions, sliced
6. 1/4 tsp salt
7. 1 baguette, sliced into 12 1-in. slices
8. 2 tbsp canola oil
9. 1/4 cup goat cheese
    10. 1/4 cup small basil leaves

Method :-

1. PREHEAT barbecue to medium.
2. BOIL port in a small saucepan set over medium-high until
     reduced by half, 8 to 10 min. Remove from heat. Stir in
    cherries and vinegar. Let stand until completely cool, about 5 min.
3. MELT butter in a medium pan over medium. Add onions and salt.
    Season with fresh pepper. Cook, stirring often, until onion is soft
    and caramelized, about 15 min.
4. BRUSH baguette slices with olive oil on both sides. Barbecue baguette  
     slices until grill marks appear, 1 to 2 min per side. Transfer to a platter.
     Layer with onions, then cherry mixture. Sprinkle with goat cheese and  
     basil.

Nutrition (per serving)

           Calories                        417
           Protein                         12 g
           Carbohydrates           58 g
           Fat                               15 g
           Fibre                              g
          Sodium                   599 mg