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Herb Crusted Chicken

This entry was posted in Herb Crusted Chicken on November 19, 2013 by OCS.

Preparation Time : 15 minutes + marination time for One hour

Cooking Time : 10 minutes

Serving : 6 members

Description

Got this recipe from my friend priya’s cook book . I made some changes to my liking and it did work out well .

Marination Ingredients 

Ingredients	Quantity
chicken strips	1/2 kg ( bone less )
lime	1
salt	to taste
pepper	to taste

Crust ingredients

Ingredients	Quantity
maida	1 cup
cornflour	1 cup
salt	to taste
pepper	to taste
chilli powder	1 1/2 tea spoon
oregano	1/4 tea spoon
baking powder	4 tea spoon
thyme	1/4 tea spoon
Rose Mary	1/4 tea spoon
chilli flakes	1/4 tea spoon

Dipping ingredient

Ingredients	Quanatity
Thick butter milk	2 cups
salt and pepper	to taste

Method 

1. Marinate the chicken in lime juice , salt and pepper to taste for one hour in the refrigaratore . Mix all the crust ingredients together and set aside .
2. Mix butter milk with salt and pepper to taste . Dip the marinated chicken strips in the crust powder , then into the butter milk mix.
3. Repeat again with crust powder , butter milk mix and finally in crust powder .
4. Should form a thick coating around the chicken strips . Deep fry the chicken pieces for 10 minutes in medium heat till golden brown in colour .
5. Drain and serve hot with tomato sauce and mayonnaise .

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Shahi Tukra

This entry was posted in Shahi Tukra on November 19, 2013 by OCS.

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 4 to 6 members

Description

This is a North Indian bread based dessert . It is also pronounced as shahi tukrey and shahi Tukda . It’s rich and easy to follow recipe With ingredients always available at home . I learnt this dish from a vedio tape from-nestle foods . They had given the vedio tapes as an advertisement to promote the use of milk maid in the early nineties .

Ingredients 

Ingredients	Quantity
Bread	10 slices ( edges removed and cut into triangles )
milk	5 cups
cream	1 cup
ghee or oil	to deep fry
sugar	1 1/2 cup
saffron	1/4 tea spoon
cornflour	1/2 teaspoon diluted in 1 tea spoon water
yellow food colour	a big pinch
nuts	5 tea spoon chopped to garnish

For the sugar syrup

Ingredients	Quantity
Sugar	1 cup
water	1/2 cup
rose water	1/2 tea spoon

Method

1. Boil all ingredients together for the sugar syrup to a one string consistency . Remove from heat and keep aside to cool .
2. Boil milk , cream , sugar and saffron in a heavy bottomed pan till reduced to slightly thick consistency .
3. Add the diluted cornflour and yellow food colour . Mix well , stirring to get a thick pouring consistency sauce . Keep aside to cool .
4. Heat ghee or oil to deep fry . Deep fry the bread slices to golden brown in colour and crisp . Strain and keep aside .
5. Dip the fried bread in sugar syrup , drain and keep aside . Pour the milk mixture over the fried bread pieces on a platter .
6. Garnish with nuts . Keep in the refrigerator and serve chilled .

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Prawn Roast

This entry was posted in Prawn Roast on November 19, 2013 by OCS.

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Serving : 6 members

Description

This is a fabulous yummy dish liked by every one at home . Specially my son Afzar , son – in – law Riyaz and cousins Ashibha and Shabu . I learnt this dish from my friend Fathima from Salem who is a very good host and a cook . Happy bites to all .

Ingredients

Ingredients	Quantity
prawn(devained and cleaned)	1 kg
small onions	1 hand full crushed
tomato	1 big chopped
coriander powder	3 tea spoons
chilli powder	2 tea spoons
turmeric powder	1/4 tea spoon
coriander leaves	1 tea spoon chopped
salt	to taste
cumin powder	1/2 tea spoon
pepper powder	1/2 tea spoon
cinnamon	1 small stick
clove	1
cardamom	1 ( powder the cinnamon , clove and cardamom together )
ginger paste	1 tea spoon
garlic paste	1 tea spoon
coconut oil	3 1/2 table spoon
onion	1 big chopped
curry leves	few

Method

1. Mix prawns , small onion , ginger garlic paste , coriander powder , chilli powder , turmeric powder , tomato , salt to taste , cumin powder , pepper powder , spice powder , coriander leaves together in a pressure cooker .
2. Pressure cook with out adding water for one whistle . Reduce the water to a gravy consistency .
3. Then heat a non stick pan with coconut oil .
4. Add the chopped onion and curry leaves fry to brown and pour the prawn gravy in and roast till you get a caramelised dry roast .
5. Should be careful that you don’t roast to much as the prawn tends to get rubbery if over cooked . Serve hot .  

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Quiche Lorraine

This entry was posted in Quiche Lorraine on November 19, 2013 by OCS.

Preparation Time : 45 minutes

Cooking Time : 40 minutes

Serving : 8 members

Description

One fabulous dish which I learnt from Pallavi . ( a friend of mine from Kollam ) the minute I heard the recipe I wanted to prepare and eat it . This is a French dish . We can have it once in 3 months as the calorie count is terrible . I have made some changes in the recipe to our Indian taste buds. Pallavi just gave me approximate measurements . Gave it a try and it was pitch perfect .

Ingredients for Pastry

Ingredients	Quantity
maida	250 gm
butter	100 gm
salt	to taste . ( if using salted butter avoid using salt . )

Method for pastry

1. Mix maida and salt to taste .
2. Rub the butter into the maida mix to get a bread crumb consistency .
3. Then sprinkle cold water little by little and bring together to get a dough .
4. Do not knead to much . Cover with cling film and keep in the refrigaratore for half an hour .
5. Roll the pastry dough to an 1/2 inch thick equal circle . Place it over a greased pie tin .
6. Press the pastry dough on to the pie dish gently so the impression on the pie dish gets to the dough .
7. Prick all around with a fork and blind bake in a pre heated oven at 200 degree Celsius for 10 minutes till the pastry base is half cooked .
8. Take out cool and keep aside .

Ingredients for Filling

Ingredients	Quantity
oil	1 tea spoon
onion 1 big	chopped
capsicum	1 chopped
mushroom	1/2 cup chopped
bone less chicken	200 gm ( boiled with salt to taste , 1/4 teaspoon each of ginger and garlic paste , reduce to dry consistency , cool and shred )
chilli flakes	1 tea spoon
salt + pepper	to taste

Method for Filling

1. Heat oil , add onions , capsicum , mushrooms , salt , pepper to taste and sauté till vegetables are half cooked .
2. Then top with chicken and chilli flakes . Toss well taste and adjust . Cool and keep aside .

Ingredients for Sauce

Ingredients	Quantity
eggs	3
milk	1 cup
cream	100 gm
salt + pepper	to taste
cheese	3 cubes grated

Method for Sauce

1. Mix eggs , milk , cream , salt and pepper to taste ( add less salt as cheese will add a salty taste to the quiche Lorraine ) cheese – 1 cube , cooled filling mixture together .
2. Pour the sauce filling mixture into the pastry base and bake in a pre heated oven at 240 degree Celsius for half an hour or until cooked through .
3. Then spread cheese over the quiche Lorraine and bake again till cheese melts .
4. Serve hot with tomato sauce .

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Oats Kolakattai

This entry was posted in Oats Kolakattai on November 19, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

A very healthy break fast main course with oats and vegetables . Usually every one at home are so fussy about oats . Every time it’s on the break fast table , there is a problem . They will want cornflakes , sandwhich or some thing else instead . I got this recipe from a regional tv channel . It was so easy and quick to make . I remember I didn’t even take note of the recipe , I just stored it in my mind . Tried it out and no one even knew that oats was there in the dish until I let them know . Now it’s a regular dish on my break fast table .

Ingredients for kolakattai

Ingredients	Quantity
Rice flour	1 cup
oats	1 cup
salt	to taste
water	3 cups
onion	1 chopped
carrot	1 chopped
beans	4 chopped
cabbage	1/4 cup chopped
green peas	1/4 cup
oil	1 tea spoon
mustard seeds	1/4 tea spoon
urad dal	1/4 tea spoon
curry leaves	few
coconut	1 table spoon

Method for Kolakattai

1. Mix oats , rice flour and salt to taste together . Mix in the water and soak the mixture for 5 minutes .
2. Heat a non stick kadai with oil , add the mustard seeds , urad dal and curry leaves .
3. Once they splutter top with chopped vegetables and onion . Sauté with salt to taste till half cooked .
4. Add the coconut and mix well . Pour the soaked oats mixture and keep stirring till it gets to thick dough consistency .
5. Take out and roll into lime size balls and steam in a greased base for 8 to 10 minutes , like for idle or ediappam .
6. Serve hot with chuntny .

Ingredients for chutny

Ingredients	Quantity
coconut	1 cup
red dry chillies	6
salt	to taste
tamarind	a large pinch
small onions	4

Method for chutny

1. Grind coconut , red chillies , tamarind and salt to taste with out water to a coarse paste .
2. Then add little water and grind to a thick coarse paste .
3. Finally add the small onions and grind just to crush the onions . Mix well .
4. Taste and adjust and serve with the oats kolakattai .

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Banana Tart

This entry was posted in Banana Tart on November 19, 2013 by OCS.

Preparation Time : 30 to 40 minutes

Cooking Time : 15 minutes

Serving : 6 to 8 members

Description

It’s the national dish of Mauritius . My daughter Anisha had gone for her honeymoon to Mauritius . Where ever they ate any time of the day , they were served banana tarts . My gal and my son in law loved the tart . They went on and on about the banana tart after their trip . I got the recipe from a satellite tv channel. Took note of it and tried . It was so yum And the best part was it tasted exactly like what my daughter had in Mauritius .

Ingredients

Ingredients for Main dish	Quantity
Banana	4(mashed)
sugar	1 1/4 cup
vanilla essence	few drops
black or yellow food colour	few drops

For tart 

Ingredients for Tart	Quantity
Maida	250 gm
cold butter	100 gm
salt	a pinch
butter	to grease the tart tin
egg	1 beaten to brush on top of tart

Method 

1. Mix mashed bananas , sugar , food colour and vanilla essence together .
2. Cook in a non – stick kadai , stirring frequently till it forms a thick paste . Keep aside .
3. Rub maida , butter and salt together to get bread crumb consistency . Add little water to get a pastry dough .
4. Do not knead to much . Cover with cling film and keep in the refrigaratore for 1/2 an hour . Preheat an oven at 200 degree celsious .Roll out to 1/2 inch thick circle .
5. Cut small circles out of the big circle pastry dough . Grease a tart tin with butter , place the small circles in to the tart moulds . Prick with a fork and blind bake for five minutes .
6. Take out cool and then fill with banana filling . Cover the tart with pastry strips in a cross cross pattern .
7. Brush egg over the top of the tart . Bake for 8 to 10 minutes till cooked through . Serve hot or cold .

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Marble Cake

This entry was posted in Marble Cake on November 19, 2013 by OCS.

Easy to make yummy cake . The two colours in the cake really tempts you to have more . I serve it with chocolate sauce topping . Can serve warm , chill or at room temperature .

Ingredients for the Cake

Ingredients	Quantity
Maida	1 cup
baking powder	1 tea spoon
butter	1/2 cup
eggs	2 separated
milk	1/4 cup
powdered sugar	1/2 cup
vanilla essence	1 tsp
cocoa powder	1 1/2 tea spoon

Ingredients for Chocolate topping

Ingredients	Quantity
chocolate	100 gm
cream	75 gm
honey	3 table spoon

Method
Mix maida and baking powder together. Beat butter and sugar till light . Add the egg yolks one by one , beating well after each addition . Add vanilla essence and beat well . Fold in maida , alternately with milk . Beat egg whites to soft peaks . Fold into the maida mixture . Divide the mixed mixture into 2 equal parts . Mix in cocoa powder to one part . Preheat oven to 180degree Celsius . Grease a baking mould . Place alternative spoonfuls of vanilla and chocolate mixtures in it . Swirl with a fork . Bake the cake for 40 to 45 minutes until done . Cool completely . Pour chocolate topping over and serve .

Chocolate topping ; cut chocolate into small pieces . Place cream and cut chocolate in a microwave safe bowl . Cook on medium for 2 minutes , stirring often till chocolate has melted . Stir in honey . Cool to thick stiff pouring consistency . Pour on the cake and serve .

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Arisi maavu Rotti

This entry was posted in Arisi maavu Rotti on November 19, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 3 minutes

Serving : 6 to 8 members

Description

That is how we call it in my moms place . This dish is an authentic dish very own to the Muslim speaking Tamils who hail from Palghat And Coimbatore region . In Malayalam the same dish is known as ari pathiri or just pathiri . I remember my grand mom ( dads mom balkees perima ) used to tell me that at her times of being young any one wanting a girl to be married to their family would be asked 3 questions. One if they finished reading the holy Quran , two , do they pray five times a day and third Do you know to make arusi maavu rotti ? This dish is that important to the Muslims of the Palghat , Coimbatore region . Thank god I got married to a Tamil family because I didn’t know how to make pathiri till very recently . I made it a point to learn as I love the dish and didn’t want the dish to fade away from my daily cooking .

Ingredients

Ingredients	Quantity
Rice flour	2 cups( heaped , 350 gm )
salt	to taste
water	2 1/2 cups

 Rice flour is the flour you use to make ediappams with  .

Method

1. Heat water with salt to taste in a heavy bottomed vessel .
2. Once it boils , reduce the heat and pour the rice flour as one lump in the Center of the boiling water .
3. Insert a ladle in the middle , close with a lid and cook in reduced flame for 5 minutes . Remove from fire and mix quickly with the ladle .
4. Make a smooth dough by wetting your hands in water as the dough will be hot . Make small tomato size balls and roll flat thin chapathis using rice flour powder .
5. Heat a tawa , place the pathiri wait for 20 seconds turn over , wait for another 20 seconds then turn over again . The pathiri will puff .
6. Remove and apply ghee lightly on one side . Do the same with all the rice flour balls .
7. Serve hot with any non veg gravy.

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Apple and Banana Flitters with Home made Custard

This entry was posted in Apple and Banana Flitters with Home made Custard on November 19, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 5 minutes to deep fry +8 to  10 minutes for home made custard sauce.

Serving : 6 members

Description

Apple And banana flitters with home made custard . You can use any fruit of the season like pineapple , lychee …. It was raining and cold . Had guests For lunch .wanted to serve them dessert after the meal but not a cold one as it was very cold . Went through my recipe book and got this recipe . Made it and was a big hit . I don’t remember whose recipe this is must be vicky ratnanis or Sanjeev kapoors .happy bites to all .

Ingredients

Ingredients	Quantity
Apples	1 big ( cored and cut into rings )
banana	1 diagonally sliced
flour	150 gm
sugar	5 gm
yeast	2 gm
cornflour	150 gm
water	120 ml
oil	to deep fry

For home made custard

Ingredients	Quantity
Cream	250 gm
sugar	50 gm
egg yolk	1
venilla essence	few drops
cornflour	1/2 tea spoon diluted in 1/4 tea spoon water

Method for Flitters

1. Cut the apple rings to 1/2 inch thick rings . Soak apple rings and bananas cut in lime juice to prevent oxidation .
2. Mix yeast in water and sugar , let it rest for a while .  Add the flour and cornflour with some water and whisk well to form a thick batter .
3. Let it rest for 6 or more minutes till the batter rises . Coat the apples and bananas first in some flour and then dip in the batter And deep fry till golden brown in color .
4. Drain and serve immediately with home made custard.

Method for home made Custard sauce

1. Boil cream , sugar and vanilla essence together on low flame .
2. Add the beaten egg yolk and keep stiring to make sure the yolk does not curdle .Cook till a thick sauce is formed .
3. Add the diluted cornflour and cook for 5 more minutes .
4. Remove from heat , strain. And cool . Serve with flitters .

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Tandoori Chicken

This entry was posted in Tandoori Chicken on November 19, 2013 by OCS.

Preparation Time : 20 minutes + 6 hours 30 minutes for marination

Cooking Time : 20 to 25 minutes

Serving : 6 members

Description

My favourite as it tastes good and is healthy as well . There is a story behind this picture I have posted . My daughter Anisha has already posted this picture on Facebook with the title ka ka kabab . Which means crow ( ka ka in Tamil means crow ) kabab . No one got the point of what she posted instead I got so many likes n comments stating it looks yum . For the positive results of this picture I am posting this picture with its recipe again .

Ingredients

Ingredients	Quantity
Chicken	( 600 gm each ) - 2
butter	1/4 cup to bast
chaat masala	1 tea spoon
cream	2 tea spoon
garlic paste	3 1/3 table spoon
ginger paste	2 tea spoon
lime juice	2 table spoon
red chilli powder	5 tea spoon
salt	to taste

For the marinate

Ingredients	Quantity
Cumin powder	1 tea spoon
Garam masala	2 tea spoon
ginger paste	5 tea spoon
lime juice	2 table spoon
oil	3 1/3 table spoon
Red chilli powder	5 tea spoon
saffron	2 strands
salt	to taste
Curd	( hung ) 1 cup
Onion rings and lime wedges	to garnish

Method

1. Make incisions on the breasts and thighs of chicken . Mix salt , red chilli powder , ginger garlic paste and lime juice together . Rub this paste over the chicken and keep aside for 30 minutes .
2. Whisk curd with all the marinate ingredients . Rub this masala over the chicken and marinate for 5-6 hours in the refrigerator .
3. Pre heat oven to 175 degree centi grade . Skewer the chicken , leaving a gap of 4 cm between each bird . Roast for 15 minutes or until done then baste with butter and roast again for 3 more minutes .
4. Cut chicken into four pieces . Sprinkle chaat masala and cream .
5. Garnish with onion rings and lime wedges . Serve hot with salad and green chuntney

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