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Butter Chicken

This entry was posted in Butter Chicken on November 18, 2013 by OCS.

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

Butter chicken . The regular dish that we order when ever we go to a restaurant. I used to make Butter chicken following another recipe that i took note of from my moms recipe book but my daughter Anisha made butter chicken at Home recently. It was much butter in taste , appearance and texture. Sure whoever tries this recipe will have a date with butter chicken .

Ingredients

Ingredients	Quantity
chicken	1/2 kg
onion	3 big sliced
tomato	6 big chopped
cinnamon	2
clove	2
cardamom	3
ginger garlic paste	1 teaspoon
butter	5 table spoon
oil	1 table spoon
sugar	1 teaspoon
salt	to taste
cashew nuts	10
chilli powder	1 table spoon
coriander powder	1 1/2 table spoon
turmeric powder	1/4 tea spoon
fresh cream	1/4 cup
kasuri methi leaves	1/2 teaspoon crushed

Note

vegetarians can use 1 packet of panner 250 gm instead of chicken.

Method

1. Marinate chicken in salt to taste and turmeric powder for 10 minutes . ( if useing panner do the same and shallow fry in oil and keep aside )
2. Heat oil with 4 table spoons butter . Add cinnamon , clove , cardamom and cashew nuts . Fry to light brown.
3. Add onion and fry to transculent . Top with ginger garlic paste and fry till crisp .
4. Add the tomato , chilli powder and coriander powder . Mix well and fry till the tomatoes let out some juices out .
5. Add the marinated chicken ,add enough water and cook till chicken is tender . Remove the chicken pieces and set aside .
6. Cool the gravy and blend to a smooth paste . Strain . Add 1 tablespoon butter, sugar , salt to taste , cream , chicken pieces , kasuri methi to the strained gravy and simmer till all the flavours infuse together . Taste and adjust .
7. Serve hot garnished with cream and butter .
8. In case useing panner , follow the same recipe omitting chicken .
9. Add the fried panner in the end and serve hot.

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Aloo Poha

This entry was posted in Aloo Poha on November 18, 2013 by OCS.

Preparation Time : 25 minutes

Cooking Time : 5 minutes

Serving : 4 members

Description

An authentic Gujarati dish . I came across this dish in a cook book and was surprised because in south India we use poha ( aval ) mainly to Make sweets ) . My neighbour Bindu is from Ahmadabad , she makes aloo poha very often and I get my share with out fail .

Ingredients 

Ingredients	Quantity
Poha ( aval )	2 cups medium thickness ( soaked in water for 20 minutes or until soft drained and squeeze the excess water)
mustard seeds	1 tea spoon
Oil	2 tablespoons
clove and cinnamon	2 (each)
green chillies	3 slit
onion	1/2 cup chopped
curry leaves	few
turmeric powder	3/4 tea spoon
potato boiled and peeled	1 cup cubes
salt	to taste
sugar	1 tea spoon
grated coconut	3/4 cup
lime juice	2 table spoons
coriander leaves	2 table spoons chopped

Method

1. Heat oil , add mustard seeds , cloves and cinnamon .
2. Let it crackle , then top with onion , green chillies and curry leaves . Fry till translucent .
3. Add turmeric powder and potatoes . Sprinkle 2 table spoons of water and toss well till the water has dried .
4. Add the poha , salt and sugar . Mix well adding lime juice and grated coconut. Mix well . Taste and adjust .
5. Garnish with chopped coriander leaves and serve hot . ( can add boiled green peas also along with boiled potatoes following the same recipe for aloo Mattur poha ).

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Vegetable Noodle Soup

This entry was posted in Vegetable Noodle Soup on November 18, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

Easy healthy soup . Kids will love it because of the noodles in it . Colorful and light as well .

Ingredients 

Ingredients	Quantity
Carrot	1/4 cup shredded
cabbage	1/4 cup shredded
Bean sprouts	1/4 cup
capsicum	1/4cup cut into stripes
spring onion	1/2 cup chopped
ginger	1 tea spoon shredded
vegetable stock or water	4 cups
noodles	1/2 cup (broken )
salt and pepper	to taste
soya sauce	2 tea spoon
corn flour	2 tea spoon

Method

1. Combine all vegetables with the water or vegetable stock and cook 5 minutes .
2. Add the noodles , salt and pepper to taste .
3. Mix well and cook till noodles is cooked through .
4. Add soya sauce . Mix well . Dilute the cornflour in 2 table spoon of water and add to the soup stirring continuously in low flame till a little thick . Taste and adjust .
5. Serve hot immediately .

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Cutlets

This entry was posted in Cutlets on November 18, 2013 by OCS.

Preparation Time : 35 minutes

Cooking Time : 10 minutes

Serving : 10 members

Description

I use to hate cutlets when I was a kid . Every time my mom used to force n feed me . Results I would throw up . I was so dame skinny n thin Then ( hope I am now ….. ) , mom just added beet roots along with potato once for the cutlet . It was pink in colour . The colour sure did attract me a lot . I tried one and that is how I started eating cutlets .

Ingredients

Ingredients	Quantity
Potato	1/2 kg ( boiled , peeled and mashed )
chicken	200 gm (boneless )
Turmeric powder	1/4 tea spoon
onion	3 chopped
garam masala powder	1/4 tea spoon
green chillies	4 crushed
ginger garlic paste	1/2 tea spoon
chilli flakes	1 tea spoon
coriander leaves	2 table spoon chopped
mint leaves	1 table spoon chopped
pepper and salt	to taste
lime juice	1/2 lime
egg	1 beaten with salt and pepper to taste
bread crumbs	2 cups
oil	2 table spoons and to shallow fry

Method

1. Boil chicken with turmeric powder , ginger garlic paste and salt to taste . Cook till dry n shared the chicken .
2. Heat 2 tablespoons of oil in a non stick kadai . Add onions and green chillies and fry to translucent .
3. Add all the other ingredients one by one except for egg , bread crumbs , lime and oil to shallow fry . Saute till all the flavors infuse together .
4. Remove from flame add lime juice . Mix well taste and adjust and cool .Make equal round balls of the potato mixture , dip in beaten egg . Then roll over in the bread crumbs.
5. Place each ball on a flat surface and flatten with palms to get a four inch patty , dusting with bread crumbs.
6. Heat oil and shallow fry the cutlets on both sides for 2 minutes on each side to golden brown in color .
7. Drain and serve hot with tomato ketchup .

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Chocolate Hazelnut Custard

This entry was posted in Chocolate Hazelnut Custard on November 18, 2013 by OCS.

Preparation Time : 40 to 50 minutes.

Cooking Time : 30 minutes + setting each layer in the refrigerator for about 1/2 an hour to one hour.

Serving : 8 to 10 members

Description

Three layered , three textured yummylishous pudding . When ever I make this every one at home throw their deit into The bin and dig into the pudding as much as they can .

Ingredients for First Layer

Ingredients	Quantity
Digestive biscuit	1 packet ( 150 gm ) crushed
butter	2 table spoons

Ingredients for Second Layer

Ingredients	Quantity
Nutella	1 cup
gelatin	3 table spoons dissolved in 5 tablespoons of water and double boiled
fresh cream	1 cup

Ingredients for Third Layer

Ingredients	Quantity
curstard powder	3 tablespoons
milk	2 cups
sugar	6 table spoons
fresh cream	1 cup
china grass	10 gm
condensed milk	1 tin ( 400 gm )
vanilla essence	1 tea spoon

Method for First Layer :

1. Rub the butter into the biscuit crumbs till it resembles bread crumbs .
2. Press down into a greased spring form vessel  and refrigerate for 1/2 an hour or more to set .

Method for Second Layer :

1. Beat Nutella and cream together .
2. Add the double boiled gelatin ( cool to room temperature) and mix well .
3. Pour onto the hardened biscuit base and refrigerate again for one hour to set .

Method for Third Layer :

1. Soak china grass in one cup water .
2. Mix milk , condensed milk , cream and sugar together . Bring  to boil adding the soaked china grass and cook till china grass dissolves .
3. Add venilla essence and cursturd powder dissolved in little water . Keep stiring making sure no lumps are formed and cook to a thick cursturd
4. Take away from flame and cool down to room temperature . Strain and pour over the set Nutella layer and leave to set in the refrigerator for three Hours or more .
5. Remove the spring form and cut and serve .
6. Can garnish with chocolate shavings but I avoided the garnish as there is more than enough calories as such.

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Ruby Jewel Cookie

This entry was posted in Ruby Jewel Cookie on November 18, 2013 by OCS.

Photo n recipe courtacy Rahima Zenofer( my husbands neice ) . She learnt this dish from a cooking class she attended during her holidays . really great that teenagers like her r into cooking as cooking is a great art . I have not yet tried this recipe yet but wanted to share it As the recipe is so simple and easy . Looks good to . Thanks Zenofer .

Ingredients

Egg yolk – 2 , sugar- 2/3 cup , vanilla essence – 1 tea spoon , butter – 1 cup , flour – 2 1/4 cup , mixed fruit jam or any fruit preserve – 1/3 cup .

Method
Mix flour and sugar , keep aside . Add butter to the flour little by little , till it resembles crumbs . Whip egg yolk and vanilla essence and mix to the above and roll into a dough . Cover and chill for an hour . Knead into small balls , flatten gently and make a slight impression in the Center with your thumb . Place in a greased baking tray and bake in a preheated oven at 180 degree Celsius for 15 minutes . Cool , top with jam in the Center and serve .

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Chicken Rolls

This entry was posted in Chicken Rolls on November 18, 2013 by OCS.

Preparation Time : 30 minutes

Cooking Time : 10 minutes

Serving : 8 members

Description

I don’t remember from where I learnt this dish but from the time I started cooking I have been making chicken rolls . During rosa ( fasting ) I make 30 to 50 rolls and refrigerate and store them . Defrost n deep fry . It’s so handy 

Ingredients

Ingredients for Pan cake	Quantity
Maida	1 cup
Egg	1
salt	to taste
Water	little to make a loose batter of pouring consistency

Ingredients for Filling	Quantity
Minced chicken	250gm
Beans	6 chopped
cabbage	1/4 cup chopped
onion	1 big chopped
carrot	1 big chopped
capsicum	1 chopped
celery	1 stalk chopped
ginger garlic paste	1 tea spoon
turmeric powder	1/4 tea spoon
chilli flakes	to taste
pepper powder	1/4 tea spoon
green chillies	3 crushed
ajinomoto	a pinch ( optional )
salt	to taste
oil	4 teaspoon

Ingredients for Coating	Quantity
egg whites	2 beaten with salt and pepper powder to taste
bread crumbs	2 cups
oil	to deep fry

Filling Method

1. cook minced chicken with Turmeric powder , ginger garlic paste and salt to taste . Cook to a dry consistency and keep aside .
2. Heat oil in a sauce pan add onion , all the chopped vegetables , crushed green chillies and sauté till vegetables are half cooked .
3. Add cooked minced chicken , chilli flakes , pepper powder and ajinomoto . Mix well  on low flame for 5 minutes .
4. Should be of dry consistency . Taste and adjust and set aside

Pancake Method

1. Mix all ingredients together , blend without lumps . Heat a non stick pan to medium heat .
2. Pour 1/2 a ladle of batter . Cover and cook one side and remove .

How to Proceed

1. Place a heaped table spoon full of filling in the Center length wise over the uncooked side  of pancake .
2. Fold both sides to enclose  the filling  and then roll it completely to seal the filling .
3. Dip the roll in beaten egg whites and then roll in breadcrumbs until fully coated . Heat oil to deep fry .
4. Fry the rolls in hot oil till golden in colour and crisp .
5. Drain , serve hot with tomato ketchup .

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Kalathappam

This entry was posted in Kalathappam on November 18, 2013 by OCS.

Preparation Time : 4 hours

Cooking Time : 30 minutes

Serving : 6 members

Description

Kallathappam . I got this recipe from my mothers cook book . ( my mother has never made this though ) this is a traditional Kerala sweet dish made with simple ingredients available at your daily kitchen . I tried it out for breakfast when my son – in – law and daughters had visited us for breakfast . It was tasty and a great hit on the table .

Ingredients

Ingredients	Quantity
Raw rice	1 glass ( the rice we use to make appams , in Tamil we call it pachai arusi . )
cooked rice	2 tea spoon
soda salt	1/4 tea spoon
ghee	4 table spoon
salt	a pinch
coconut	cut into small bits – 1/2 cup
small onion	1/2 hand chopped into small bits
jaggery	10 pieces ( adjust according to taste )
cashew nuts	2 table spoons
poppy seeds	( Kus Kus ) 1 table spoon

Method 

1. Soak raw rice for two hours . Then grind along with cooked rice to a smooth paste.
2. Melt jaggery using water to a syrup . Strain , cool and mix to the ground rice paste adding salt .the mixture should be loose and watery . Keep aside for 2 hours.
3. Fry onions, cashew nuts,coconut bits and poppy seeds . In ghee and keep aside.
4. Add soda salt to the rice mixture just before cooking . Then keep the loose rice mixture on fire storing through out so it does not stick to the bottom or form lumps.
5. Add the fried coconut , cashew nut mixture in . Pour this mixture into a greased pudding tray when warm.
6. Double boil With lid on in a pressures cooker on sim for 10 to 15 minutes.
7. Cook with out a weight . Remove cut and serve hot or cold.

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Caramel Pudding

This entry was posted in Caramel Pudding on November 18, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 15 to 20 minutes

Serving : 6 to 8 members

Description

This is my aunties recipe . ( dads last sister -Banu AUNTY ) I use to hate the caramel pudding my mom used to make . Once in my cousins place , my aunt Had made caramel pudding for us . Very hesistently I had to eat it . Bingo . It was so very yummy . Then n there I took note of her secret to the yummy caramel pudding . I prepared the pudding in my in- laws place and it was a block buster hit.

Ingredients

Ingredients for Main Dish	Quantity
Eggs	2
milk maid	1 tin ( condensed milk )
Milk	1 tin ( measure with the condensed milk tin ) ,
vanilla essence	1 tea spoon

For caramel :

Ingredients	Quantity
sugar	5 table spoons
water	1 table spoon

Method

1. Heat a pan with sugar and water .
2. Caramelise the sugar till golden brown . Take away from heat and pour into the desired pudding dish .(can make individual cups or all at once ) keep aside for five minutes for the caramel to cool and set .
3. Blend together all the other ingredients well . Pour over the set caramel and double boil with a lid .
4. Usually I use a pressure cooker and double boil with the weight on for 3 whistles.
5. Can use a rice cooker as well .take out and keep aside to cool . When in room temperature keep in refrigaratore to cool .
6. Take out and run a knife around the edge of the pudding  . turn over a flat plate or dish . Cut and serve.

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Carrot Muthia

This entry was posted in Carrot Muthia on November 18, 2013 by OCS.

Preparation Time : 5 minutes

Cooking Time : 12 to 15 minutes

Serving : 4 members

Description

I  got this recipe from my daughters cook book . It’s a very healthy break fast main course . Happy cooking .

Ingredients 

Ingredients	Quantity
Chick pea flour	1 cup
wheat flour	2 table spoons
Oil	1 tablespoon
carrot	1 cup grated
coriander leaves	2 table spoons (chopped)
green chillies	1 chopped
ginger	1 tea spoon (minced )
coriander powder	1 tea spoon
chilli powder	1/2 teaspoon
Turmeric powder	1/4 teaspoon
salt	to taste
lime juice	1 tea spoon
sugar	1 1/2 tea spoon
cooking soda	1/2 tea spoon

Seasoning

Ingredients	Quantity
Oil	3 teaspoons
mustard seeds	1 teaspoon
sesame seeds	1 tablespoons

Method

1. Mix all the ingredents for the muthias together .sprinkle little water to get a dough as for pooris.
2. Shape the dough into small oblongs.steam the oblong muthias for about 8 to 10 minutes till cooked through .keep aside.
3. Heat oil in a kadai to season.add the musturd seeds and fry till they splutter .
4. Top with the sesame seeds.stir well.add the steamed muthias and toss well .

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