Daily Archives: November 18, 2013

Corn Flakes Chicken

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cornflakeschicken

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Preparation Time : 20 minutes + one hour for marination

Cooking Time : 5 to 6 minutes for each batch

Serving : 6 members

Description

A very simple recipe which will work wonders in your dining table . My children go head over heels when ever I make this for Them . Usually I make this in advance and store in my refrigaratore and deep fry just before serving .

Ingredients for Marination

Ingredients
Quantity
boneless chicken1/4 kg ( cut into thin cube slices )
chilli powder1tea spoon
ginger garlic paste1/2 tea spoon
saltto taste
lime juice a squeez
ajinomotoa pinch ( optional )

Method for Marination

  1. Marinate the chicken in all the above ingredients for one hour or more .

Ingredients for Batter

Ingredients
Quantity
Maida1/2 cup
corn flour1/2 cup
saltto taste
waterlittle

Method for Batter

  1. Make a thick smooth paste with the above ingredients . Keep aside .

Other Ingredients

Ingredients
Quantity
Corn flakes1 small packet
oilto deep fry
 

Method

  1. Place the cornflakes on a flat plate or tray .
  2. Take the marinated chicken piece and dip into the batter and press the chicken towards the cornflakes .
  3. Make sure the cornflakes has coated the chicken well .
  4. Turn over and do the same .Repeat this same process with all the chicken .
  5. Heat oil to deep fry . Add the chicken pieces 5 to 6 at a time .
  6. Lower the flame and fry till chicken is crisp on both sides For 5 to 6 minutes . Drain .
  7. Serve hot with tomato sauce and mayonnaise .

Dhokla

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dhokla

Preparation Time : 5 minutes

Cooking Time : 35 minutes

Serving : 4 to 6 members

Description

I first got to eat this yummy snak when I was a kid in dhiraj lal sweet shop in Coimbatore . It was some thing like a yellow colour idli . From The first time I got to eat it till date my love for dhokla has not changed a bit . Once I got married I used to crave for dhoklas as there was no shops that sold dhoklas . Some how I managed to get the recipe and made dhoklas but every time it was a big flop . Very recently did I manage to make a great tasting dhokla

Ingredients

Ingredients
Quantity
Basan flour250 gm
soda bi carbonate1/4 tea spoon
eno fruit salt1/2 tea spoon
green chilli -ginger paste 1 tea spoon
oil 1 table spoon
lemon juice2 table spoons
water1/2 cup
hing1/2 tea spoon
sugar1 tea spoon
curry leaves 4 to 5
chopped coriander leaves2 table spoon
coco nut grated 1/4 cup
turmeric powder1/4 teaspoon
mustard seeds1/2 tea spoon
green chillies 2 chopped

Method
  1. Mix basan flour , turmeric powder , salt , sugar , chilli ginger paste and water to make a smooth paste .
  2. Heat 1 table spoon oil with 4 table spoon water and add to the batter . Beat well .
  3. Add eno fruit salt , soda bi carbonate and lemon juice . Immediately pour this mixture on a greased tray and level it . Steam for 12 to 14 minutes . When cooked keep aside for 10 minutes and cool . Cut into diamond shapes .
  4. Heat oil and season with mustard seeds , green chillies , curry leaves and coconut . Sprinkle this over the dhoklas .
  5. Boil 1 1/2 table spoon sugar with little water , bring to boil . Pour this over the dhoklas . Garnish with chopped coriander leaves and serve with green chuntny.

Kesari

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kesari

Preparation Time : 5 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

One regular sweet that is there in our brake- fast table . I learnt to make this from my mother – in – law . It’s easy to make one pot sweet dish with few easily available ingredients at home.

Ingredients

Ingredients
Quantity
Sooji1cup
sugar2 1/2cup(migh seem a lot, if u r a health freak can use 2 cups. )
ghee1/ 2 cup
cardamom3 powdered
cashewnuts8
raisins6
yellow food color little
water3 cups
salta pinch

Method
  1. Heat a non-stick kadai with ghee. Add cashewnuts and raisins .
  2. Fry to golden brown.pour 3 cups of water and top with a pinch of salt and little yellow food colour.
  3. Bring to boil.add sooji little by little stirring continuously, making sure no lumps are formed.once the sooji is cooked add the sugar and cardamom powder.
  4. Keep stirring till sugar dissolves and gets to a  glowing thick runny mixture. Keep on low flame for 5 minutes and keep stirring.
  5. Remove from heat and pour into a serveing dish.keep aside for 10 to 15 minutes to rest.
  6. Dont worry if the sooji mixture is too runny. It will get set to the right consistency before serving.

Fruit Bavarian

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fruitbavarian

Preparation Time : 20 minutes

Cooking Time : 10 minutes + 2 hours  setting time in the refrigerator .

Serving : 6 members

Description

Lovely dessert , to have during summer . I have made this dessert with mango and strawberries . We can use any fruit of the season Instead . I was very dum when it came to desserts . My sister fazeem has a special love towards puddings n sweets . It was her who actually got me to try a hand in desserts . Thanks to her that I know atleast something which is better than nothing .

Ingredients

Ingredients
Quantity
Strawberries1smallbox(save a few to garnish )
gelatin3 teaspoons
milk 500 ml
sugar to taste
mango pulp1/2 cup
sugar1 1/2table spoons
water4 table spoons
corn flour1 tablespoon
vanilla essence 1 tea spoon
whipped cream1 cup ( extra a little to garnish )

Method
  1. Mix strawberries ,sugar – 11/2tablespoons and water and cook till the strawberries are soft .cool and Blend  , should  Have 1/2cup pulp . Keep aside in the refrigerator .
  2. Soak gelatin in little water and double boil .keep aside till it gets to room temperature .
  3. Mix milk,corn flour,sugar to taste and vanilla essence and cook on medium. Heat for  ten minutes,stirring continuously making sure no lumps are formed till thick .add the gelatin mix to the milk custard and mix well .
  4. Divide the custard into 2 equal parts .cool one part and add the mango pulp,1/2 of cream.mix well and pour into individual pudding bowls or glasses .keep in fridge to set .
  5. Keep the remaining custard at room temperature in a warm water bath (bowl) to prevent it from setting .once the mango layer is set ,cool the remaining custard and add strawberry pulp and remaining cream .
  6. Mix well over a bowl of ice ,till it thickens and begins to set .
  7. Pour over the mango layer return to the refrigerator to set .
  8. Serve decorated with cream ,strawberry slices and mango slices .

K.F.C

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kfc

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Preparation Time : 30 minutes + 8 hours or over night for marination .

Cooking Time : 8 minutes for each batch to be deep fried .

Serving : 10 members

Description

K.F.C This is what my kids n every one in my in – laws place call this dish . I think batter fried chilly chicken would be a better name . This recipe is from my mother – in- law ( my father – in- laws elder brothers wife ) mrs mahmudha Rabbani . She is an excellent cook .

Ingredients

Ingredients
Quantity
Chicken1 kg
green chillies1/4 kg ( juice alone )
ghee50gm
lime1
saltto taste
egg white2
maida2 table spoon
corn flour2 table spoon
ginger garlic paste2 table spoon

Method 

  1. Marinate the chicken in all the above ingredients for 8 hours or over night in the refrigerator.

Ingredients for Batter

Ingredients
Quantity
Maidaone hand
corn flourone hand
egg white2
saltto taste
waterlittle

Method

  1. Mix all the above ingredients together to get a smooth batter ( like bajji batter consistency ) . Squeez the marinated chicken and make sure there is no water in it .
  2. Then dip the chicken in the batter and drop into hot oil . 5 to 6 pieces in one batch . reduce the flame to medium heat and fry for 6 to 8 minutes making sure the chicken pieces are crisp and white in color.
  3. Serve hot with tomato sauce .

Hummus

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hummus

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

A yummy healthy dip very own to middle eastern countries . I had this dip first in a Lebanese restaurant in Dubai , where my cousin brother Mohideen had hosted a dinner for my family . I got the recipe from master chef India season two . I serve it with vegetable sticks and pita bread or toasted wheat bread sticks .

Ingredients

Ingredients
Quantity
Boiled check peas2 cups
tahini paste2 tablespoons ( roasted saseme paste 1/2 cup ground with 1/4 cup olive oil together to a smooth paste is tahini paste )
garlic2 pods
lime½ nos
olive oil2 table spoons
saltto taste
cumin powder1/2 teaspoon
chilli flakes1/4 teaspoon
corainder leavesto garnish

Method
  1. Grind boiled chick peas , tahini paste , garlic , olive oil and little water from the boiled chick peas together to a smooth , thick , creamy paste .
  2. Add salt to taste and lime juice . Mix well . Taste and adjust .
  3. In a shallow plate , spread the hummus . Top with cumin powder and chilli flakes .
  4. Make a dent in the Center and pour some olive oil . Garnish with corriander leaves and serve with vegetable sticks , pita bread or normal toasted bread sticks .
  5. I use vegetables like carrot , celery sticks , capsicums , cucumbers ……..

Broccoli Mousse

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broccoli

Preparation Time : 30 minutes

Cooking Time : 10 minutes + 2 hours setting time in the refrigerator .

Serving : 6 to 8 members

Description

Took note of the recipe from a satellite tv channel . Tried it out for the first time 3 days back . It was an instant block buster hit . High on calorie count so can have this for special occasions .

Ingredients

Ingredients
Quantity
Broccoli1/2 kg steamed and cut into small flower lets (can use cauliflower instead )
fresh cream1 cup
cheese spread100 gm
garlic1 tablespoon sliced ( fried in 1 teaspoon oil to golden brown )
lemon juice1 teaspoon
gelatin2 tablespoon
red pepper capsicum1 roasted ( skin , seeds removed and cut into thin strips )
stock1 cup ( veg or non veg )
chilli flakes1/4 teaspoon
chicken1/4 cup boneless cooked and shredded ( if doing the non veg mousse )

Method
  1. Soak gelatin in stock . Mix fresh cream , cheese spread , lime juice , fried garlic , red pepper strips , chilli flakes , steamed broccoli , chicken ( if doing the non – veg version ) together .
  2. Double boil the soaked gelatin and dissolve the gelatin to a liquid consistency .
  3. Cool to room temperature and mix into the broccoli mousse mixture . Mix well .
  4. Grease a jelly mould with a little oil and pour in the broccoli mousse mixture . Chill in the refrigerator for 2 hours .
  5. Unmould the mousse and serve .
  6. Avoid the chicken for the vegetarian version and use veg stock . Be careful with salt as cream cheese has a high salt content .

Chicken Sathey

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chicken sathey

Preparation Time : 30 minutes + 3 hours marination time

Cooking Time : 10 minutes

Serving : 4 members

Description

My co – sister Farzana has a connection with Malaysia as her grand mother is a Malaysian . Her coming into our family , opened doors to me into Malaysian food . It was from her that I first heard about sathey , nasi kanda , nasi goorin , beegoon , koipoo …… Every time after her visit to her parents place she used to get some Malaysian dish . I would wait for the surpriseing dish always . What ever my kids , hubby and myself like . I make sure to take note of the recipe . That’s how I got the recipe for sathey .

Ingredients for marination of chicken 

Ingredients
Quantity
chicken1 /2 kg boneless cubes
red curry paste1 tablespoon
brown sugar1 table spoon
cumin powder1/2 tea spoon
coriander powder1 1/2 tea spoon
turmeric powder1/4 teaspoon
saltto taste
lemon grass few chopped
lime leaves1 chopped
thick coconut milk 100 ml
light soya sauce3 table spoon
Red , yellow , green capsicum cubes2 cups
onions2 cubes

Method  

  1. Marinate all the above ingredients together for 3 hours or more in a refrigerator.
  2. Skewer the chicken , red , yellow , green capsicum and onion alternatively . Grill till cooked . Serve with peanut sauce .

Ingredients for peanut sauce

Ingredients
Quantity
roasted peanuts powder100 gm
red curry paste100 gm
lime leaf and lemon grasschopped few
turmeric powder1/4 teaspoon
tamarind paste1 tablespoon
coconut milk2 cups
brown sugar1 teaspoon
saseme oil1 table spoon
onion1 chopped

Method

  1. Mix all the above ingredients together . Set aside .
  2. Heat oil in a pan . Saute onion for a minute , add little water and mixed peanut sauce .
  3. Stir and boil for 5 to 7 minutes . Cool and serve with the grilled sathey chicken .

Ingredients for red curry paste

Ingredients
Quantity
galangal1 1/2 tablespoon chopped
lemongrass3 tablespoon
coriander roots1 tablespoon
garlic2 tablespoon
red dried chillies10 soaked in water and salt
lime leaf2 teaspoons
small onions1 tablespoon

Method

  1. Blend all the above ingredients to a smooth paste . This is red curry paste .
  2. Use as required and store in the refrigerator and can use when ever necessary .
  3. We do get ready made red curry paste in department stores too .

Appam and Veg Stew

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appamvegstew
Appam :

Preparation Time : 12 Hours

Cooking Time : 5 minutes

Serving : 10 members

Description

I have been fed and pampered a lot with this dish as a kid , by my grand mom ( moms mom ) . My other grand mom ( dads mom ) used to hate me liking appam and stew , mainly because my moms mom used to make it for me . grand moms rivelare for me .My kids love it when ever appam And stew is on the table . Stew is best served with appam but goes well with bread also .

Ingredients

Ingredients for Appam
Quantity
raw rice 2 cups
par boiled rice1/2 cup
urad dhal1/2 cup
salt to taste
fenugreek seeds 5
boiled riceone hand
coconut1/2 cup
yeast1 teaspoon
soda salt 1/4 tea spoon
sugar 1/2 tea spoon

Method
  1. Soak raw rice , par boiled rice , urad dhal and fenugreek seeds together for 3 hours . Grind to a thick smooth paste .
  2. Grind coconut and boiled rice together in a blender . Add it to the grinding soaked rice mixture along with salt towards the end of grinding and grind for 5 minutes . Mix well . Allow to ferment for 18 to 20 hours .
  3. Mix yeast , soda salt and sugar in little water . Pour into the fermented batter and mix well to a runny consistency batter .
  4. Heat a non stick small kadai . Pour a ladle full of batter in the Center of the hot kadai . Lift the kadai from fire and tilt it in circular motion so that appam is formed .
  5. Center of appam should be thicker than the sides . Close  with a lid and cook in medium heat . Cook on one side only .
  6. When there is no uncooked batter and forms a lace around the Center . Remove carefully with a  flat ladle .
  7. Serve hot with stew or any curry of your choice .

 

Veg Stew :

Preparation time : 30 minutes

Cooking time : 30 minutes

Serving : 8 members

Ingredients
Ingredients for Veg Stew
Quantity
coconut oil 4 table spoons
cinnamon 1
clove 2
onion 1 sliced
garlic flakes2 crushed
green chillies8 to 10 slit
carrot1 cup cubes
potato 1/2 cup cubes
beans1/4 cup cut into 1 inch long pieces
very thin coconut milk ( second extract )2 cups ( make sure the coconut milk is very thin as the stew might curdle if the coconut milk is a bit thick )
thick coconut milk 1 cup (first extract )
rice flour1 table spoon heaped
saltto taste
lime 1/2 a squeeze
Method
  1. Heat coconut oil , add cinnamon and cloves . Once they crackle , add sliced onions and crushed garlic . Fry till translucent .
  2. Top with green chillies , carrots , potatoes and beans . Toss well adding salt to taste . Fry for 5 minutes in medium heat .
  3. Pour the thin coconut milk and cook till vegetables are cooked through . Dilute the rice flour with the thick coconut milk .
  4. Pour over the cooked vegetables and lower the flame . Keep stirring till it gets to a smooth saucy consistency gravy .
  5. Pour water if necessary according to the required consistency . Squeez lime . Mix well . Taste and adjust .
  6. Garnish with chopped coriander leaves . Serve hot with appam or bread .

Notes

Can do the same with chicken or mutton along with potatoes alone for the non veg  version. Mutton or chicken -1/4 kg cut into small pieces , potatoes – 1 cup cubes . All the other ingredients as for veg stew . Follow the same recipe as for veg stew . Add mutton or chicken along with potatoes instead of vegetables.

Chocolate Souffle

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chocolatesouffle

Preparation Time : 10 minutes

Cooking Time : 20 minutes + 3 to 4 hours for the soufflé to set in the refrigerator .

Serving : 6 to 8 members

Description

The recipe and the picture is made by Rahima Zenofer ( my hubby’s niece ) the great . I have not yet tried out the recipe but will very soon . Looks yum , sure will taste yum too . Rehima Zenofer and her sister mahmudha Fezia are foodies like me . Last summer we all went on a holiday to Bangalore . The first main thing on our list to do was exploring food . We ate , ate , ate so much that all of us had to be on a strict diet after our trip .

Ingredients

Ingredients
Quantity
condensed milk1 tin
cocoa powder4 tablespoons
milk2 cups ( boiled and cooled )
chocolate 50 gm
walnuts50 gm optional
gelatin 2 tablespoons
whipped cream200 gm

Method

  1. Dissolve gelatin in 1/2 cup water . Microwave for 30 seconds or double boil .
  2. Add cocoa powder and dissolve in 1 cup milk and make a smooth paste .
  3. Add dissolved gelatin to the cocoa mixture and mix well .
  4. Add remaining milk , condensed milk and mix well .
  5. Fold in the whipped cream to the chocolate mixture and pour into cups or a pudding tray . Set in refrigerator for 3 to 4 hours .
  6. Garnish with chopped walnuts and grated chocolate . Serve chill