Daily Archives: June 25, 2014

Chicken pepper fry dry

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

Respected Madam,
Greetings. I Mrs. LathaDhanusu from chennai likes your SautefryNBake page very much , i have tried your dishes. It was awesome and homely. I hereby sending two recipes for cooking competition prepared by me with description, recipe method and have attached photos. Wish me best of luck, this is my first participation, hope i will win. This is an exotic dish which is not very spicy, easily digestable everyone will enjoy, admire and relish it, especially when you have severe cold and cough. I learnt this recipe from my grandma.My son is working @ B’lore whenever he comes to chennai, he wants this dish, even my daughter and my husband like sit very much. Easy to prepare, quickly digestable and goes well with sambar rice ,rasam rice,pulao,biriyani and fried rice.

Ingredients

Ingredients	Quantity
chicken	500gms-medium pieces
jeera	1 teaspoon
pepper	2 teaspoons
garam masala powder	1/2 teaspoon
salt	to taste
refined oil	3 teaspoons
ghee	1 to 2 teaspoons
ginger and garlic paste	1 & 1/2 teaspoons
chopped onion	one medium sized
turmeric powder	1/4 teaspoon

Method

Firstly clean and wash chicken,finally using little turmeric powder and keep aside.
Next in a mixie add jeera,pepper,garam masala powder,salt,ginger and garlic paste, one chopped onion and 1 teaspoon of refined oil and grind to a smooth paste.
Heat a nonstick pan or kadai,add 2 teaspoons oil and 1to 2 teaspoons of ghee,now add the ground masala and fry well on medium flame till the colour of chicken changes,& then add 1/4 tsp turmeric powder &then cover the chicken &cook for 5 minustes on slow flame.
Now add 1 cup approximately 125to 150ml water and cook till done say around 10 to 15 minutes till all the masala is absorbed on medium flame&fry well.Serve hot garnished with coriander leaves

Ravioli

Preparation Time : 40 minutes

Cooking Time : 40 minutes

Serving : 8 members

Description

Ravioli. An italian delicacy.From the first time i got to know about this dish through Australian master chef series, wanted to try it then and there. But the reviews the judges gave to the ravioli’s made by the contestants made me a bit nervous. I made up my mind that i should give a try only with a professional touch to it. did ask my sister (fazeem) to send me a lasagna sheet maker machine from U.K (thinking i would roll the pastry dough through and make ravioli’s with thin perfect pastry sheets in a professional way as i thought) fazeem did sent it over through my parents but it was a ravioli maker machine which we had to be fixed into a lasagna machine maker. My professional plan was thrown into the bins. Back to square one, had to make ravioli in the old school cooking style. Was nervous but just shook myself saying we indians are instinctively good in handling and kneading dough as every household makes chapathis , poories, pathiris, Naans, rotis, etc… With all my courage , finally gave it a try with my hands doing the professional part instead of a machine. After a long tedious process of the making of the dough , filling, pastry,sauce, ravioli’s, cooking them and putting them together. Was waiting with my fingers crossed for the verdict from my people (just like in Master chef)every one were just digging into the ravioli without a word.Waited, loosing my patience asked them how is it ? Every one were like its so “YUMMY”. Uuff what a relief it was to hear this. The ravioli’s were so soft and tender and were perfect as i wanted it. In fact they were better than the lasagna sheets (ready made one’s)i use to make lasagna. At times we underestimate ourselves.

Ingredients for filling

Ingredients	Quantity
Minced chicken	cooked to dry 200 grams
Chopped Spinach	2 cups cooked
Onion	1 chopped
Salt	to taste , ( be careful with the salt as cheese added might get the mix high on salt )
Chilli flakes	to taste
Pepper	to taste
Cheese	3 cubes grated

Method for filling

Mix all the ingredients together and set aside .

Ingredients for pastry

Ingredients	Quantity
Maida	200 grams
Eggs	2 lightly beaten
Olive oil	1 tablespoon
Salt	to taste
Water	2 teaspoons or more

Method for pastry

Mix all the ingredients together and knead well to get a smooth dough .
Add water only if needed . Set aside covered for half an hour .

Ingredients for Sauce

Ingredients	Quantity
Olive oil	1 tablespoon
Garlic	4 crushed
Mushrooms	1 packet sliced , ( I used 1 big capsicum cubed as I didn't have mushrooms in hand )
Cheese	1/2 cup grated
Pepper	to taste
Salt	to taste
Chilli flakes	to taste
Onion	1 big chopped
Cream	2 cups
Flour	2 tablespoons
Dried herbs	2 pinches each of rose Mary , dill , thyme and oregano
Milk	3 to 4 cups

Method for sauce

Heat a non stick pan with olive oil . Add the crushed garlic and chopped onion. Fry to translucent .
Top with mushroom ( or capsicum as I did ) . Sauté for 5 minutes . Lower the flame . Sprinkle the flour and keep stirring making sure no lumps are formed or the flour doesn’t get burnt .
Add milk little by little and keep stirring constantly until you get a saucy consistency . Season with dried herbs , chilli flakes , pepper and cheese . Mix well . Taste and then add salt to taste .
Finally add the cream and mix well . The sauce should be of a runny consistency sauce . Remove from flame and set aside .

Method for the ravioli

Roll the dough on a flat surface ( your marble or granite kitchen counter would be good enough ) using flour as thin as possible .
Use a cookie cutter or any round shaped cap to make as many circles as possible . Place 1 tablespoon of filling in the middle ( I topped the filling with mozzarella cheese as I didn’t add grated cheese to the filling ) wet the sides of the circle with the filling with water all around .
Top with another circle and press the sides making sure they are stuck together well . ( You can press the sides with a fork to get a nice pattern , i didn’t do so as the raviolis i made had a pattern from the cookie cutter i used ) Place these filled ravioli’s in a floured tray .
Follow and do the same till all the dough and filling is over . Boil 2 litters of water with salt . When water bubbles add 5 to 8 filled ravioli’s at a time and cook for 3 to 5 minutes or until the ravioli’s start to float on top .
Remove and leave in a colander . Do the same with all the ravioli’s . Just before serving heat the sauce , if too thick can add more milk to the required consistency .
Check seasoning .mix in the boiled ravioli and toss gently . Serve hot with grated cheese .

Microwave sticky dates pudding with brown sugar sauce

Preparation Time : 15 minutes

Cooking Time : 20 – 23 minutes

Serving : 6 – 8 members

Description

Sticky dates pudding with brown sugar syrup made in a microwave. The beauty of this recipe is that it comes together very quickly and you get it right the very first time you make it. Even the most amazing recipe won’t work if you can’t make time for it in your busy life. this recipe is a fast,clever,easy,save time, sure fire solution for your time problemYou can eat this hot or cold at any time of the day. Usually ravuthar cooking does not include dates in their food for sweet or savoury. It’s used only during the month of Ramadan to break our fast.The first dish i learnt to make with dates was the sweet chatney for the chat items, followed by dates pickle, dates laddo, dates sweet made as a side dish for biriyani (my co-sister recipe) and now sticky dates pudding. My liking towards dates is not be told as i don’t fancy it much.Once Ramadan is over my refrigerator is over loaded with dates and i mostly end up making pickle.This quick pudding ensures the last course with a burst of flavours done exceptionally well. A must try recipe.

Ingredients for dates pudding

Ingredients	Quantity
Dates	185 grams pitted and chopped
Soda -bi- carbonate	1 teaspoon
Sugar	185 grams
Eggs	2 beaten lightly
Water	300 ml
Butter melted	70 grams
Vanilla essence	1/4 teaspoon
Flour	185 grams
Mascarpone cheese	a dollop ( optional ) ,
Ice cream	to serve along ( optional )

Method for dates pudding

Mix pitted , chopped dates with water in a micro wave safe bowl . Microwave on high and cook for 6 minutes .
Mash the dates with a spoon and stir in the soda – bi – carbonate . Set aside to cool slightly . Stir in butter , sugar and vanilla essence . Mix well .
Add eggs gradually , beating well after each addition . Fold in flour and stir well until well combined . ( best to use a metal spoon ) . Do not over beat .
Pour the mixture into a greased microwave bowl or muffin tray . Microwave on medium heat for 6 minutes . Leave to stand for 3-4 minutes .
Then serve warm with hot sauce poured over with some mascarpone cheese or ice cream . ( I served as it is with the sauce alone , just wanting to cut out the extra calories )

Ingredients for the brown sugar sauce

Ingredients	Quantity
Brown sugar	300 grams ( I used 1 1/2 cup jaggery instead and tasted awesome )
Cream	1 cup
Butter	60 grams
Vanilla essence	1 teaspoon

Method for brown sugar sauce

Combine all the ingredients together in a microwave safe bowl .
Cook on high for 5 minutes 30 seconds stirring well after every minute .
Remove and the sauce is ready .

Noodles cutlet

Preparation Time : 25 minutes

Cooking Time : 10 to 12 minutes

Serving : 6 members

Description

Noodles cutlet. A recipe i came across in one of the food blogs. Not sure which one. Loved the idea of this haute make over as every one at home likes noodles (except my hubby).Gave it a try and worked pitch perfect with excellent mixes of simple but tasteful ingredients. Noodles always brings memories of my school days. Instant maggi noodles was newly introduced in India then for the global craze that noodles had. My friends (sulu, sindhu)and myself would bring loads of maggi noodles packets from home. In the evenings mostly, we would catch a mug (with the same mug that we use for our bath)of hot boiling water from the tap and break the maggi noodles into it along with the taste maker. Spin it around and wait for the noodles to get cooked. those few minutes of waiting were the longest few minutes of my life till date.All of us used to just dig into it and at times we would mix in prawn or fish pickle to add more taste to it. At times the water we used would be a lot and we used to drink it like soup and when there is no hot water available. Just crush the noodles as it is mixed with the taste maker and eat the crisp noodles. (now i make a salad with raw crisp maggi noodles with the taste maker and veggies)i guess my experimenting of channeling creativity with food into an endless oppurtunity to reinvent started with the maggi noodles from school.

Ingredients

Ingredients	Quantity
Noodles	200 grams
Mixed vegetables	1/2 cup ( carrots , beans , green peas , cabbage , cauliflower , capsicum )
Green chillies	2 finely chopped
Turmeric powder	1/4 teaspoon
Boiled potatoes	3 peeled and mashed
Onion	2 finely chopped
Garlic	2 teaspoon chopped
Coriander leaves	1 tablespoon chopped
Chilli powder	1/2 teaspoon
Chicken or vegetable stock cubes	1 1/2 ,( I used maggi chicken stock cubes )
Oil	to shallow fry

Method

Boil noodles with 1 tablespoon oil . Drain , rinse in water and set aside .
Mix all the other ingredients together except for noodles and oil to shallow fry . Add boiled noodles and mix gently making sure not to mash the noodles and make it mushy . Taste and adjust .
Add salt if needed as the stock cubes contain a lot of salt . Make cutlets with oiled hands and greased moulds to desired shape .
Heat oil and shallow fry to golden brown in colour on both sides . Be careful not to break the cutlets as they are very delicate .
Serve hot with tomato ketchup .
Can add 1/2 cup cooked shredded chicken for non vegetarian version .