Posts by OCS | Saute Fry N Bake

Frankie rolls

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

Frankie Rolls. Recipe post by arshiya Meera for the Competition. She didn’t send in a description for the dish. The first time i got to know and taste frankies were in ooty. There used to be a small eat out place called aarchies near charing cross were most of the boarding students used to eat while on outing. My aunt (nazeem Akka , moms second sister)lived in ooty and she was my guardian while at school. Every Sunday she used to visit us and in my list of wanted things. frankies were always there. the minute i get it and my aunt leaves. I used to run to my friends. The joy of sharing the frankies and eating them can’t be fitted into words.

Ingredients for Roll Base

Ingredients	Quantity
Maida	1 cup
salt	as needed
water	as needed

Ingredients for stuffing

Ingredients	Quantity
Chicken boneless	200 gms
Onion	2 medium size
Hybrid tomato	2 large
Ginger garlic paste	1 teaspoon
Lemon juice	2 teaspoon
Chilli powder	1 teaspoon
Cashew nut	4 nos
Corainder powder	¼ teaspoon
Kasoori methi	as needed
Fresh cream	beaten

Ingredients for Making

Ingredients	Quantity
Egg	1 Beaten
Chaat masala	as needed
Onion (finely chopped)	1 cup
Green chilli	1 no(finely chopped & marinate it in ½ teaspoon of vinegar & 4 drops of soya sauce)

Method

Knead the maida into a soft dough. grease it with oil & keep aside for an hour or 2.
Marinate the chicken with half teaspoon of ginger garlic paste, half teaspoon of chilli pwdr, lemon juice & salt for 1 hour. deep fry the chicken pieces and shred them & keep aside.
Saute the onion in a teaspoon of oil. Blanch the tomatoes and remove the skin. Grind cashewnut, onion, tomato to a fine paste and keep it aside.
Heat 2 teaspoon of oil and 1 teaspoon of ghee in a non-stick kadai. Add ½ teaspoon of ginger garlic paste, sautr it & add corainder powder + chilli powder & fry for a minute.
Add the ground paste to it. Simmer the masala for 5 mins. Add the shredded chicken to it. Mix well. Finally add the crushed kasoori methi and cream to it & remove from fire.
Make lemon size balls from the maida dough. Roll each ball into a round shaped chapathi. Grease 1 side wid oil & keep the other chapathi over it. Likewise make 3 to 4 layers. (i.e). The top & bottom layers should not be greased.
Heat a tawa just toss the layered chapathi. Don’t over cook it. Now it can be separated easily. Heat the tawa cook d franky base in it. Spread some beaten egg over the cooked side & turn over. Remove from fire.
Keeping the egg side up sprinkle some chat masala gently on it. Keep the chicken masala length wise in it. Sprinkle some onion &green chilli. Roll them& serve hot.

chellu podium chakka kotta charu

Preparation Time : 15 -20 minutes

Cooking Time : 25 minutes

Serving : 6 members

Description

Chellu podium cakka kotta charu . As I am typing the name of this authentic curry there’s a tsunami happening in my mouth with a hell lot of saliva . Any word to describe this curry would be an understatement as these sort of authentic home style curries are the best any time as it’s available only at homes and served with love along with a bonus of nostalgia attached to it . Curries made with jackfruit seeds have become a forgotten story to me after being married to a typical Tamil family , Deep South of Tamil Nadu . I do have a crystal clear image of my grand ma cleaning a huge pile of jackfruit seeds in my mind which is such a pain’s taking work but worth it . Umm memories of scrumptious food . This curry was made by my mother on one of her visits here at my place . I had my cousin brother Ahmed shah’s ( shabu ) wife zarina drop in home that evening . I made sure she had dinner and served her this curry . She literarily licked her plate clean and made sure to pack the rest to her aunt’s place where a battalion of her cousins were present . She did tell me that the curry vanished with in a minute when on the table . This proves the power of an authentic traditional curry that never ever goes out of style and remind’s you of an era when food was so simple with delicacies jostle for unconventional love with a lot of time spent in the kitchen .

Ingredients

Ingredients	Quantity
Jackfruit seeds cleaned	20
Small Dry prawns	1 1/2 cups
Ground coconut	1/2 a big coconut
Tamarind pulp	3/4 cup
Red chilli powder	3 teaspoons
Coriander powder	1 tablespoon
Salt	to taste
Turmeric powder	1/4 teaspoon
Small onions	1/2 cup chopped
Tomato	3 medium chopped
Cumin seeds	1 teaspoon
Fenugreek seeds	1/2 teaspoon
Coconut oil	4 tablespoons

Method

Pressure cook jackfruit seeds with turmeric powder , salt to taste and water for one whistle in medium heat . Set aside .
Mix ground coconut , tamarind pulp , red chilli powder , coriander powder , salt to taste and water to a semi thick flowing consistency curry . Set aside .
Heat coconut oil in a heavy bottomed vessel . Add fenugreek seeds and cumin seeds . Once they crackle , top with small onions chopped and sauté to a golden brown .
Add tomatoes , sauté until oil separates and the tomatoes have broken down to let its juices out to a mushy consistency . Add the dry prawns and sauté for a minute .
Pour the ground coconut , tamarind , spice mixture along with the boiled jackfruit seeds pressure cooked with the water over the prawns . Bring to boil covered with a lid .
Simmer for ten minutes until oil floats on top and the curry has thickened a bit . Adjust seasoning . Remove from heat and serve with white boiled rice .

Mango mousse beauty

Preparation Time : 35 minutes

Cooking Time : 10 minutes

Serving : 8 members

Description

I Wanted to make a mango tiramisu or a mango enter-met but my laziness didn’t permit me to do so . Just mixed some cream with mango pulp , sugar and gelatine . Set it half way and arranged these mango slices on top by dipping into sugar syrup which helped to bring out the beauty of the mangoes with extra wickedness . My laziness did help me come up with an innovative new pudding and be warned as this absolute winner is addictive . This was made for my friend dr. Bindu’s daughters as a treat from me as her elder one darshini scored a 97 % in the 10 th and the little one sanjana is all set to leave to a boarding school in kodaikanal . The girls were delighted and loved the dessert to bits . Now I was all confused with naming this mango beauty and had no other go than to ask help from my fellow home chefs in Facebook . Harini ram suggested mango beauty and aara wanted a mousse to be added in the middle . Thus a name was born to my Devine , dainty mango beauty .

Ingredients for mousse

Ingredients	Quantity
Mango pulp	400 grams ( 2 big ripe mangoes )
Cream	200 ml
Powdered sugar	to taste ( I used 5 cups as the mangoes were not sweet enough )
Chopped mango bits	1 big
Gelatine	4 tablespoons
Water	1/2 cup

Method for mousse

Mix gelatine in water and set aside . Whisk mango pulp , cream and powdered sugar together until well combined .
Mix chopped mango bits and set aside . Microwave the gelatine for 30 seconds until dissolved and watery . Add to the mango mixture . Mix well .
Pour into a greased pudding tray or spring foam . Place in the freezer for 30 -40 minutes until 3/4 set .

Ingredients for Topping

Ingredients	Quantity
Sugar	1 cup
Water	1/2 cup
Ripe firm mangoes	2 to 3

Method for Topping

Boil sugar and water for 5 minutes . Remove from heat and cool completely .
Peel the mangoes and slice very thinly using a very sharp knife . Remove the 3/4 set mango mousse from the freezer .
Decorate with mango slices making sure the mango slices are pushed down into the mousse a little so they hold well along with the mousse as one .
Brush with sugar syrup for a glossy look and helps discolouration of the mango slices . Place in the freezer for another one hour . Remove and place in the refrigerator . Serve chilled .

Kashmiri biriyani

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

Recipe post by aarsha sophy abhilash for the competition. Description and picture is by aarsha sophy abhilash and recipe by me , as her link to the recipe she sent ended up in opening her facebook account. Her Description follows :
An Absolute Aromatic food, Kashmiri Biriyani with chicken legs is an easy to make biriyani which is a mix of different tates. This is not a spicy one as this takes in lots of milk and apple pieces, thus itself makes a kid favourite.

Ingredients

Ingredients	Quantity
Long Grain Rice (basmati)	2 cup
Chicken legs	6
Milk	2 cup
Cream Beaten	1/2 cup Smooth
Sugar	1 teaspoon
Salt	to taste
Cumin Seeds	1/2 teaspoon
Cloves	3
Cinnamon	1 inch
Cardamoms	3
Bay Leaf	1
Ghee	2 tablespoon
Canned Mixed Fruit	1 cup chopped and drained
Ginger garlic paste	1/2 teaspoon each
Edible Rose Petals	2 - 3
Saffron	a pinch soaked in 1 tablespoon of warm milk
chopped apples	1

Method

Wash rice and soak it for 15-20 minutes.
In the meanwhile take a bowl and mix milk, cream, sugar and salt in it.
Drain rice and keep it aside.
Now, take a pan and heat ghee in it. Put cumin seeds, cinnamon, bay leaf, cardamoms and cloves in it.
When the seeds start to crackle, add ginger garlic paste and fry to crisp . top with chicken pieces and fry for 5 minutes . add rice and fry in ghee for 2 minutes.
Add milk and cream mixture to it along with ½ cup water and bring it to boil. Add the chopped apple . When boiled, simmer the flame, cover it with lid and let it cook.
Make sure that the rice is not overcooked and it can be separated too.
Now, gently mix it in drained fruit and sprinkle soaked saffron and finely broken rose petals over it.
Serve it hot with dhal.

Egg roast

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

Respected Madam,
Greetings. I Mrs. LathaDhanusu from Chennai sending my second dish for cooking competition with description, Recipe, method and Photos. Wish me Goodluck, Hope i will win.
An innovative evening snacks or starter prepared out of eggs, can prepare in a giffy. A Quick and easy to make children will love this.

Ingredients

Ingredients	Quantity
Boiled eggs	5 no's
fenugreek seeds	1/4teaspoon
refined oil for deep frying
ginger & garlic paste	3/4teaspoons
chopped onion	one medium sized
turmeric powder	a pinch
red chilli powder	3/4teaspoons
pepper powder	3/4teaspoons
salt	a pinch
slit green chillies	2
coriander leaves	as needed

Method

Boil eggs and take only whites and cut into long strips-half of the egg into four strips & heat oil and deep fry the white egg strips & keep aside slightly colour changes and wil be crisp now remove and keep aside.
Heat kadai or pan add 3 teaspoons of oil and fry 2 slit green chillies and keep aside.
Now in the same oil and fenugreek seedsfry, then add chopped onions,then ginger&garlic paste fry,then add turmeric powder,red chilli powder,salt and pepper powder fry well now.
Finally add fried egg white strips and saute for a whilw now garnish with coriander leaves & fried green chillies.

Poached pears in red wine

Preparation Time : 15 minutes

Cooking Time : 1 hour

Serving : 6 members

Description

Recipe posted by Hawa merzuka for the competition. Poached Pear in red wine. I am in the process of learning different cuisines, so i keep looking for different and varied recipes and try it at home. I came across this particular recipe over the net which struck my interest. The simple ingredients and the beautiful color of the dessert attracted me to try it. I prepared this dessert on the valentine’s day as a surprise for my husband Suraj who is a dessert lover. This dish was a great hit !! By seeing the pictures of what i prepared and the description which we shared with my in-laws, they too wanted to try it and they did.. Even they enjoyed dessert.

Ingredients

Ingredients	Quantity
Pears	4
Red Wine	750 ml
Sugar	200 gms
Cinnamon stick	1
Vanilla essence	1 tea spoon
Orange peel	very little for the flavor
Mascarpone cheese or fresh cream	as needed
walnut or almond	Roughly chopped

Method

Peel the skin off the pears and cut it into 2 half. Remove the seeds off the pears.
To prepare the syrup…take a large pan. Add red wine, sugar, orange peels, cinnamon and vanilla essence into it.
Allow the mixture to come to a boil. Then add the pears to it. Keep it closed with a lid such a way that a little bit of air goes through so that the syrup does not overflow. Cook it for 45 mins on a low heat.
After 45 mins remove the pears from the syrup and place on the serving dish. The color of the pears would have turned into beautiful red color.
Heat the remaining syrup removing the peel and the cinnamon stick. It would get reduced into a thick sauce that can be poured over the pear while serving.
Allow it to cool and now the dessert is ready!! It can be served with crushed nuts on top and it goes well with mascarpone cheese.

BON APPETIT !!

Egg stuffed chicken kofta curry

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

This is a main course recipe. It will be a perfect choice for any feast. The kofta in the curry appears as though a small coconut is put inside the curry. In fact one of the guest in our place, seeing the koftas in the curry bowl commented the same thing. This kofta can also be served as a starter (i.e. without gravy)My kids are always keen on finishing the balls itself. As everyone knows kids love this type of foods. It can be served along with Naan, Parothas, Chappathi,Phulkaas or even Ghee Rice. Or only the starter with any soup will do.

Ingredients

Ingredients	Quantity
chicken boneless	1/4 KG,(Minced)
egg boiled	5 nos
onion sliced	2 nos
ginger garlic paste	1teaspoon,each(FOR KOFTA N GRAVY)
curd	1 cup (i.e.125 gm)
garam masala	1/2 teaspoon
cinnamom	1 inch piece
cardamom	3
cloves	3
green chillies	3 slit and 3 whole
thick coconut milk	1 cup
coriander leaves	few
mint leaves	few
salt	to taste
oil	for frying
egg	1 raw
golden fried onions	2
cashew fried	7-8 nos

Method for koftaas

Grind together coriander leaves ,mint leaves,ginger garlic paste,3 green chillies and the minced chicken.
Now add 1 egg and salt to the ground mixture.heat oil in a pan for frying the koftas.grease ur palm w ith oil take a portion of the ground mixture.
Keep 1 boiled egg and cover with the mixture to make balls .and fry in the hot oil .(this ball wil not be broken as already raw egg is added to it) .repeat the same with other boiled eggs.fry til golden brown and keep it.

Method for Gravy

Make paste of golden fried onions and cashew.heat oil in a kadai put cinnamon, cardamom,cloves fry til it crackles.
Add the sliced onions fry til translucent , add the ginger garlic paste and the slit chillies fry til oil separates.add curd n saute til it mix well.
Add the onion,cashew paste til it is wel cooked and oil separates.add little water and salt to taste.now add the coconut milk sprinkle the garam masala.when the boil appears put the balls.
Boil it for 5 minutes then lower the flame and cook for 10 minutes til the gravy thickens. garnish with coriander leaves n serve hot.(can add more chillies according to your taste).while serving cut the kofta into half .

Murg nawabi Shan

Preparation Time : 20 minutes

Cooking Time : 25 – 30 minutes

Serving : 4 members

Description

Murg nawab shan. Recipe post by fathima divan from Salem. she didn’t send in a description but did call and tell me that she took so much pain in putting up this dish together. Well i do this every day and no harm in letting others feel my effort once in a while. The difference here is , I do it out of the passion i have towards food so i guess it’s done effortlessly with a flow then and there.

Ingredients

Ingredients	Quantity
Boneless chicken Breasts Sliced	250 gms
Onions chopped	150gms
Tomatoes Chopped	150gms
Ginger garlic paste	100gms
Yogurt	100 ml cup
Green chilli	5 nos
White pepper powder	1 teaspoon
Garam Masala	1 teaspoon
Zeera Powder	1 teaspoon
Oil	150 ml
Cashewnuts	10 nos
Cocunut paste-	1 tablespoon
poppy seeds	25 gms
Raisons	50gms
Apricot	8 nos
Lemon Juice	2 tablespoon
pistachios	15nos
Almonds	10 nos
Milk	25ml
Saffron	10 strands
Paneer	50 gm
Salt	to Taste
Ghee	1 teaspoon

Method

Slice the chicken breasts into thin slices, add ginger garlic paste, Lemon Juice and stuff with Grated Paneer, Chopped Pistachios, Severed almonds, and raisons. Roll it into bite size Rolls and secure with Bamboo Sticks. Heat a pan add oil and sauté these rolls for 10 minutes.
Heat Oil in a pan and add chopped onion and sauté it, Add ginger garlic paste, tomato, green chili, Zeera Powder, Yogurt, White Pepper powder and cook for 10 minutes.
Add the cooked chicken rolls into the gravy and Lemon Juice, garam Masala and cook for another 5 minutes, add cashew nut, Coconut, Poppy seed paste into the gravy and cook for another 5 minutes. add Dissolved saffron with milk and add desi ghee (1tsp). Garnish with Fried apricots, Raisons, Almonds.
Serve with Rice or Bread. A truly magical blend of dry fruits, Cream, Coconut will sooth your palette and is ideal energy booster during the winter season.

Banana stem cheese balls

Preparation Time : 20 minutes

Cooking Time : 3 minutes

Serving : 6 members

Description

Cheese Balls. Yes you might think it’s the same old cheese balls. But no your wrong. I have bought an INDIAN twist to these balls. Anyone who hates cheese also will like this dish. It’s very healthy (the main ingredient which i have used in this dish is the plantain stem “which is why i said its healthy”, when you are having these balls you will have no clue that you are actually eating the vegetable. It is soo yummy) and anyone from the kids to adults will love this dish.

Ingredients

Ingredients	Quantity
potatoes	2 (boiled and mashed)
Plantain stem vegetable(valaithandu)	half of the vegetable chopped to small piece(soak it in curd till you use it)
chopped onions	2 medium size
Grated coconut	a handful
Roasted nuts(cashew nuts and almonds)	as needed
Chopped green chillies	2
Ginger and garlic paste	as needed
Mozzarella cheese	as needed
Garam masala	as needed
Cumin powder	as needed
Chilly powder	as needed
Salt	as needed
Corn flour	(make a watery paste of corn flour by mixing it with water)
Corn flakes	one cup
Oil	as needed

Method

Mix the mashed potatoes,onions,plantain stem, grated coconut, roasted nuts,chillies, ginger garlic paste and d spices(the potatoes should not be too watery and don’t add too much onions because the balls might break while frying).
Spread a little amount of the mixture on the palm, place a piece of mozzarella cheese in middle and cover the cheese with the mixture and make a small ball.
Repeat the same for the rest of the mixture. Now dip the balls in cornflour paste and roll it immediately on the powdered corn flakes.
Keep the corn flakes coated balls in the fridge for 10 minutes. Now deep fry the plantain stem balls in oil.noe the yummy easy cheesy balls are ready to be served.
Serve it with tomato sauce or mayonnaise.

Saffron and lemon panacotta with grape sauce

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Serving : 4 members

Description

Saffron lemon pennacotta with grape sauce. Recipe post by saliha Azeem for the competition. I strongly felt this might be one among the winning dishes. Her Description follows. I’ve been waiting for a long time to make panacotta. I’ve been surfing n reading books for past 15 days to get a different recipe. All i finally got was strawberry panacotta recipe everywhere. So made up my mind to do sumthing innovative on my own n friends dis is the result of my innovation. This is a very simple recipe the flavor from saffron and lemon tastes heavenly. Believe me frnds d panacotta goes very well wid d sauce i ve made here . my mom in law n my kids luvd dis soo much

Ingredients for pudding

Ingredients	Quantity
Fresh cream milk	2 cups
Sugar	3/4 cup
Gelatin	1 tablespoon
Condensed milk	3 tablespoon
Saffron	1/4 teaspoon
Lemon rind	1/4 teaspoon

Ingredients for Sauce

Ingredients	Quantity
Ripe grapes	10 to 15
Sugar	3 tablespoon
Butter	2 tablespoon
Water	1/4 cup

Method for pudding

Soak 1 tablespoon gelatin in 5 tablespoon lukewarm water n keep it aside.Boil 2 cups of full cream milk with quarter cup of sugar and conndensed milk.
Keep stirring.on the other side dry roast saffron in a pan for few secs until a smell comes out from saffron.
At dis stage add d boiling milk on to dis n add lemon rind too.let dis boil well.keep in sim for 7 mins.in d meantime double boil gelatin n add to d boiling milk.let dis cool well.
Strain n pour into mould.

Method for Sauce

Boil grapes,butter,sugar and water in a saucepan in a medium heat uncovered,stirring until sugar dissolves.strain through a fine sieve to remove the seeds.