Sesame Honey Chilli Chicken/ Honey Chilli Chicken/ Chilli Chicken

      Indian Chinese cuisine. This dish is not sweet, as you imagine it. The green chillies gives spiciness while the honey balances the spice and gives mild sweetness. Honey flavoured chilli chicken dish. People who like honey can add up to 2 tablespoons of honey. But it has to be balanced with green chillies.

      This recipe can be made with lamb, mushroom, paneer, baby corn, cauliflower, vegetable balls..etc

INGREDIENTS:

To make Fried Chicken:

Chicken breast/ Boneless chicken, cut into small strips – 200 grams

All purpose flour/ Maida- 6 teaspoons

Corn flour- 3 teaspoons

Soya sauce- 1 teaspoon

Salt- to taste

Sugar- pinch

Oil- to deep fry

To make Honey Chilli Chicken:

Onion, chopped lengthwise- 1

Green chilli, chopped- 2

Red capsicum, chopped lengthwise- ½

Yellow capsicum, chopped lengthwise- 1

Spring onion, chopped -1

Pepper- ½ teaspoon

Soya sauce- 1 teaspoon

Corn flour- 1 teaspoon

Honey- 1 teaspoon

Oil- 3 teaspoons

Sesame seeds/ Gingelly- 1 teaspoon

PROCEDURE:

• In a bowl take chicken strips; with this add all purpose flour, corn flour, soya sauce, salt, sugar, water and mix well. The moisture from the chicken coats  automatically, so mix well with hand.
• Deep fry the strips till slight golden colour.

•  In a pan toast the sesame seeds till golden colour.
• In a pan add oil and add onion, green chillies and half cook them.
• Then add capsicum (red and yellow), salt and cook them but make sure the vibrant colour of the capsicum doesn’t disappear.

• Add soya sauce, little water, then add the corn flour slurry and allow to cook.
• When the mixture thickens, Drizzle Honey and mix well and allow to cook for a minute and put off the gas. Serve this in a serving plate and sprinkle toasted sesame seeds.
• Note: if you want this as Gravy add more soya sauce, green chillies, salt and honey and balance the taste. Then add more corn flour slurry and when the gravy thickens put off the gas.

 

I am sending this recipe to event Christmas Recipes, Lets cook for Christmas, and Christmas and New Year Giveaway and Cook with Red Event and Give away.

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Chocolate Swiss Roll/ Chocolate Cake Roll/ Swiss Roll/ Jelly Roll/ Swiss Cake Roll

          A 'Swiss roll' or 'jelly roll' is a type of sponge cake roll. Swiss Roll recipe a traditional, old fashioned tea time treat that is also served as a dessert. It is one those easy dessert recipes prepared with sponge cake. 

       Easy cake recipe can be prepared in 10 minutes. Filling which can also be used are jam of your choice, hazel nut or chocolate spread, butter cream filling, frozen yoghurt, mousse, custard ...etc.

INGREDIENTS:

For Chocolate Sponge Cake:

Granulated sugar- ½ cup

Vanilla extract-1 teaspoon

Baking powder-1 teaspoon

Eggs, separated- 3-4

All-purpose flour- ½ cup

Cocoa powder- ¼ cup

For Frosting and Filling:

Whipping cream- 250 ml

Powdered sugar – 1 tablespoon
Vanilla extract- 1 teaspoon

PROCEDURE:

• Heat oven to 180^oC. Line the 15 ½ x10 ½ x1-inch tray with wax paper and grease the paper slightly with oil. 

• Sift together flour, cocoa and baking powder. Beat egg yolks, granulated sugar and vanilla in small bowl until pale in color, about 5 minutes. Fold in cocoa mixture.
• Beat the egg whites still stiff peaks. Fold this egg whites into the prepared cocoa mixture. Spread batter into prepared pan. 

 

• Bake 5 to 7 minutes or until top springs back when touched lightly in center. Invert cake onto clean surface sprinkled with icing sugar; remove wax paper and allow to cool.
• Chill the vessel and whisk used to whip the cream. Whip the cream  by adding icing sugar and vanilla essence still stiff peaks forms.
• Once the cake is cooled immediately apply whipped cream ontop of the cake. Roll up cake from short side. Press seam side down. 
• Suppose if you cant able to ice the cake immediately after cooling, transfer the cake immediately over a tea towel peel the parchment immediately, roll cake into the tea towel and allow to cool.
• Carefully unroll the cake when you get time and spread the filling. 

 

• Sprinkle top lightly with powdered sugar, if desired.
• Apply whipped cream on top of the roll and allow to set inside fridge for an hour.
• Cut the cakes as slices straight or diagonally. Garnish with strawberries.

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Fish Biryani/ Fish Dum Biryani

       Fish biryani is a easy to prepare biryani. Especially at this festive season, a perfect dish to try. Sea food lovers adore this biryani.This perfect blend of fish and rice in the form of biryani will make your dish so special. For all fish fans this will be delightful dish. Make your dinner party exclusive.

INGREDIENTS:

To make Fried fish:

Fish, white meat - ½ kg
Ginger garlic paste- 2 teaspoons
Red chilli powder- 2 teaspoons
pepper powder- ¼  teaspoon
Turmeric - ¼ teaspoon
Garam masala- ¼ teaspoon

To Layer Biryani:
Long grain Basmathi Rice- 4 cups

Green chilli- 5

Garam masala-2 teaspoons

Raw garm masala (cinnamon, cardamom, clove, star anise, peppercorns)- each 4

Jeera-1teaspoon

Onion-2 chopped and deep fried

Oil- as required

Ghee -50gm

Coriander leaves- handful

Mint leaves- handful

Coconut milk- 1/4 cup

Turmeric/ Saffron/ Food colour- 1teaspoon

Lemon-1 

PROCEDURE:

• Half cook the rice with salt and raw garam masala. Drain excess water and allow to cool.
• Deep fry the onions till golden brown and crispy. Retain the oil.
• Marinate the fish with turmeric, chilli powder, pepper, ginger garlic paste and garam masala. Allow to soak for 10 minutes. Fry the fish till done but not too crispy.

• Coat the rice with ghee and the onion fried oil.
• In a deep sauce pan add the rice in one layer then keep the green chillies, coriander and mint leaves, fried onion , sprinkle some garam masala and lime juce.
• Arrange the fish then keep another layer of rice and add the turmeric/ saffron dissolved coconut milk.

• Close the pan with aluminium foil then cover tightly with the lid.
• Keep under dum for 20-25 minutes. Less time is enough because the contents inside are already cooked.
• Garnish with fried cashews, chopped coriander leaves and fried onions.
• Note: If you like gravy in this biryani, saute some chopped onion and tomato well and add in the middle biryani layer.

     

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Roast Chicken/ Spicy Pan Roasted Chicken/ Pan Roast Chicken

      Roast chicken can be prepared very easily on lazy days. Perfect for the Christmas party. In Original Roast chicken they did not score the skin and apply any spices or masalas. Roast chicken is very bland in taste for the Indian palatte. So I gave a twist to this recipe with Indian masalas and spices and this came out really well.

      Actual Roast Chicken is prepared in a similar way but chicken is not scored. Herbs like thyme or rosemary are added for flavor, seasoned with lime juice, salt and roasted. I have given an Indian twist to this recipe by scoring and applying masala paste. You can say this chicken as Indian version of Roast chicken. Spicy flavorful chicken.

INGREDIENTS:

Whole chicken, with skin or without -1.3kg

Lemon, halved-1

Garlic, halved -2 heads

Onion-1

For Masala Paste:

Green chillies- 2-3

Red chilli powder- 1 teaspoon

Ginger, chopped- 1 inch

Garlic cloves, chopped - 4 big cloves

Garam masala- 1 teaspoon

Olive oil- 2 tablespoons

Butter- 1 teaspoon (optional)

Salt - to taste 

PROCEDURE:

• Wash and pat the chicken dry.
• Place half lemon in the cavity of the chicken and tie the legs with kitchen strings or a rubber band to secure.
• Grind all ingredients mentioned to grind as a fine paste.
• Score the chicken using a sharp knife so that the masalas penetrates the chicken.
• Apply the masala paste all over the chicken and keep for 30 minutes aside.

•  Place the garlic, onion in a baking dish and top with the chicken. Drizzle with olive oil and sprinkle lime juice over chicken, onion and garlic.
• Twist and fold the chicken wings to back, otherwise it may burn.
• Preheat oven to 200°C. Roast for 1 hour. Then take the tray and brush the chicken with butter.
• Decrease the temperature to 180°C and roast for a further 5-15 minutes or until the skin is golden and the juices run clear when tested with a skewer.
• Note: I have added Onion and Garlic on the tray with the chicken. You can use any veggies roughly chopped like carrots, potatoes, sweet potatoes…etc before roasting.
• If you use chicken heavier than this increase the cooking time. Increase 10 minutes extra for each 100 gram of chicken. Likewise for smaller chicken reduce the cooking time 10 minutes for each 100 gram.
• The pan juices can be deglazed and used as to make gravy.

    

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Almond Macaroons/ Chewy Almond Macaroons

      A macaroon is a type of light, baked confection, described as 'meringue-like cookies' depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to the Italian amaretti.

      The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning to bruise, used here in reference to the almond paste which is the principal ingredient.

      Most recipes call for egg whites (usually whipped to stiff peaks), almonds, coconut, or nuts. Almost all call for sugar. Macaroons are sometimes baked on edible rice paper placed on a baking tray.

     I have given here a easy recipe for making almond macaroons. So easy no need for egg whites stiff peaks. Can be prepared in minutes I have followed Nigella lawsons recipe. Easy tasty chewy macaroons...

INGREDIENTS:
Ground almonds/ Almond meal- 200 grams (< 1 cup)

Sugar- 200 grams (< 1cup)

Cardamom powder- ¼ teaspoon
Egg whites- 2

Rose water-1-2 tablespoons

Blanched almonds for decoration-15-20

PROCEDURE:

• Preheat the oven to 180^oC and line a pan with baking parchment.
• Mix together almonds, sugar, ground cardamom and egg whites. Knead with your hands or spoon until you have a coherent paste.

 

• Sprinkle some rosewater onto your hands , thus scented and dampened, form little balls- about the size of small lemon out of the grainy thick paste.
• As you put them on the lined baking sheet- about 3cm apart- squish them down slightly so that they are more like flat little patties. Stud the centre of each macaroon with a blanched almond.

 

• Bake for 10-12 minutes, and remove from the oven when they are starting to turn a pale golden colour around the edges. Let them cool on a baking sheet.
• Note: Baking time may vary depends on the size of the macaroons 
• If you do not get the almond powder or almond meal, get 200grams of blanched almonds and make as powder. Do not powder whole in one lot. This will form chunky bits inside. Add 50gram at a time in a blender and make as powder like wise do for the whole lot.

  

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Gulab Jamun/ Gulab Jamoon

    'Gulab jamun' is a milk-solid based dessert, similar to a dumpling. It is made mainly from milk solids, traditionally from freshly curdled milk. In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milks solids, known as ‘Khoya’ in India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature. The balls are then soaked in light sugar syrup flavored with green cardamom and rosewater or saffron.

      I have used here dry milk powder which we use for preparing tea for making the jamun. But you can replace this with Khoya/ Kova. Mix Khoya with all purpose flour and baking soda and deep fry. Don’t add milk to make jamun balls. Khoya can be freshly prepared by boiling milk for some time and when it reaches thick creamy consistency add a drop of lime juice or yoghurt  which curdles the milk. Then separate the milk solids from water using a sieve/ colladar.
 

INGREDIENTS:

To make Jamun balls:   

Normal Milk Powder/ Kova - 1 cup

All purpose flour/ Maida - ¼  cup

Milk - ¼ cup (room temperature)

Ghee - 1 teaspoon

Baking Soda – a pinch

To make Sugar Syrup:

Water - 1 cup

Sugar - 1 cup

Rose essence/ Rose water - few drops (optional)

Cardamom, crushed  - 2 pods

Oil (to deep fry)- 1 cup 

PROCEDURE:

 To make Jamun Balls:

• Sieve Milk powder, all purpose flour and baking soda into a bowl, it helps to baking soda mix evenly and avoid lumps.
• Add ghee and slowly add milk to form soft dough. 
• Keep it aside for about 5-10 mints. It will helps to absorb excess milk and makes softer balls.
• With a drop of ghee grease your palm (optional) and make gooseberry size balls out of the dough.

• Meanwhile heat oil in a pan on medium flame for frying.
• Once the oil get heated reduce the flame to low, carefully drop the balls into oil and deep fry until it turns golden (Do not increase the flame), to get an even color keep rolling the balls with spatula.
• Once the balls are ready, take out into a paper towel and drop the hot balls immediately into the warm syrup.

To make Sugar Syrup:

• In a pan add sugar, water, rose essence and crushed cardamom pods.
• Once it starts boiling, reduce the flame and allow it to simmer.

• Stir well the syrup until the sugar dissolved completely.
• Check the syrup for sweetness and consistency should be thin syrup. Not thick and grainy. Keep it aside. 

• Notes:
• If the dough is too dry and not combined, add little more milk to make balls.
• Don’t  make the oil too hot ,it will become hard inside and burnt outside. So always keep in low to medium flame.
• If you add more baking soda, it will change to soapy taste, too soft and also cracks while frying.
• The Jamun expands the size while frying, so make sure the pan has enough space to accommodate the Jamuns.
• The Jamun will be hard if knead or if you press the dough too much.
• Allow to soak the balls in the syrup for at least 30-45 mints. Preferably allow to soak overnight for more softer jamuns.
• Serve warm or chilled.

   

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Chicken Fingers/ Chicken Strips/ Chicken Fillets/ Chicken Tenders/ Chicken Nuggets

       Easy tasty starter or snack. Not much spicy, a kids friendly recipe. A finger food. Crunchy tasty dish prepared in 10 minutes. These tasty tenders are crisp on the outside, juicy on the inside. I have deep fried these fingers. You could also oven bake these fingers to make this dish healthy. Finger Licking good Chicken Fingers....

 

INGREDIENTS:

Chicken breast/ boneless chicken- 1 (300gms)

Egg-1

Pepper- 1 teaspoon

Sugar- ½ teaspoon

Salt- to taste

Breadcrumbs- 1 ½ cup

Oil- to deep fry

PROCEDURE:

• Cut the chicken into long strips.
• Beat the egg in a bowl and add season with sugar, salt and pepper.
• Soak the strips in this egg mixture for 5 minutes.

• Take chicken strips and coat with breadcrumbs.
• Deep fry this in hot oil on medium flame till golden brown.
• Serve with ketch up or mayonnaise.

 

   

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Babycorn Manchurian (Dry)

'Manchurian' is an Indian Chinese cuisine. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.

    

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INGREDIENTS:

To make Fried Babycorn:

Babycorn, cut into 3-4 pieces - 6 nos

All purpose flour/ Maida- 6 teaspoons

Corn flour- 3 teaspoons

Soya sauce- 1 teaspoon

Salt- to taste

Sugar- pinch

Oil- to deep fry

To make Manchurian:

Onion, cubed- 1
Garlic, halved- 3 cloves

Green chilli- 2

Capsicum, cubed- 1 

Spring Onion, chopped- 1
Soya sauce- 1 tablespoon
Tomato sauce- 1 teaspoon (optional)
Corn flour- 1 tablespoon

Oil- 3 teaspoons

PROCEDURE:

• In a bowl add all purpose flour, corn flour, soya sauce, salt, sugar and water and mix well as semi thick slurry.
• Take the baby corn pieces, dip well into the batter and deep fry till slight golden colour.

• In a pan add oil, onions, garlic, green chillies and half cook them.
• Then add capsicum, spring onion and cook lightly to ensure the green colour of the capsicum doesn’t change.
• Add soya sauce, salt and sugar to balance the taste.
• Add tomato sauce 1 teaspoon if you like.
• At last add the corn flour slurry and allow the gravy to become thick.
• Note: If you want this dish as Gravy add more soya sauce, green chillies, salt sugar and balance the taste. Then add more corn flour slurry and when the gravy thickens put off the gas.        

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