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Wednesday, February 29, 2012

Chicken Lollipop

For the marinade -
Chicken Lollipops - 15
Lemon Juice - 1 ½ tbsp
Black pepper powder - ½ tsp, freshly ground
Salt to taste

For frying -
Bread crumbs - ½ cup
Egg - 1 large sized, beaten
Corn flour - 1 tbsp plus extra for coating the lollipops
Oil for deep frying

Mix all the ingredients for marination and keep aside for an hour.

In a bowl, add cornflour, salt and egg, mix well. Coat the lollipops one by one in corn flour, pat it to remove any extra corn flour. Dip into the egg mixture and coat it with bread crumb. Deep fry on high flame for ½ a minute and then on a medium flame fry till golden brown and done.

Enjoy the lollipops with my oriental dipping sauce.

Sunday, February 26, 2012

Butter Chicken

World renowned Indian curry, next to ofcourse the infamous Chicken Tikka Masala, Butter Chicken is enjoyed with plain or buttered Naan. Succulent chicken breast strips cooked in  rich, creamy buttery tomato and onion sauce is an absolute winner on taste, my family just loved it. Hope you like the recipe..Enjoy!!

Chicken breast - 500 gms, cut into ¾" strips
Red chilly powder - 2 ½ tsp
Corriander powder - 2 tsp
Kasuri methi (Fenugreek leaves) - 1 tbsp
Cashew nuts - 25 gms
Sugar - ½ tsp
Garam masala - 1 tsp
Tomato - 600 gms, chopped
Fresh cream - 100 ml
Ginger garlic paste - 4 tsp
Onion - 2 medium, finely sliced
Butter - 70 gms
Water -  3 cups
Oil - 5 tbsp
Corriander leaves - ¼  cup, finely chopped
Salt to taste

Take chicken in a bowl, add 1 tsp red chilly powder, 1 tsp corriander powder, 2 tsp ginger garlic paste and salt. Mix thoroughly with your hands, massaging the spices into the chicken pieces. Heat oil in a pan (shallow fry pan), when its smoking hot, add chicken saute for around 2 mintues. Just sear the chicken to ensure all the moisture is trapped within. Drain and keep the chicken aside (we'll the need the juices that will ooze out of the fried chicken).

In the same pan, fry onion, add 2 tsp of ginger garlic paste, 1 tsp corriander powder, 1 ½ tsp red chilly powder. Add 1 ½ cup of water, cashew nuts, bring to a boil. To this, add tomato, kasuri methi (crushed to powder using your palm). Cover and cook till tomatoes are soft and mushy. Switch of heat and let it cool slightly before blending into a smooth sauce in a food processor/mixer (make sure to cool it sufficiently well, else it may explode out of your food processor because of all the steam generated).

Heat the pan again, on a high flame, melt the butter, add all juices that would have oozed out of the fried chicken. Add the blended sauce, 1 ½ cup water, salt, bring to a boil. I have avoided using food colours here. But, you can add red colour at this point to make it restaurant like. Add sugar, chicken. Simmer, cover and cook for around 5 mintues or till the chicken is done. Now add cream, garam masala, switch off after a minute or two. Garnish with corriander leaves.

Enjoy with Naan or steamed rice.

Naan - Indian Bread

I just love bread. The aroma of freshly baked bread is simply intoxicating. Baking good bread depends completely on getting the right proportions of flour and fluids and I would urge you to use standard measuring utensils while following these recipes (and not rely on the tea and table spoons available in your kitchen). In this recipe I present to you "Naan" or "Naan Bread" (for the rest of the world), one of the very easy to make Indian breads and definitely a high scorer on consistency, flavour and aroma.

All purpose flour (Maida) - 4 cups
Active dry yeast - 2 tsp
Water - ¾ cup, Luke warm
Milk - ¾ cup, Luke warm
Sunflower Oil - 2 tbsp
Sugar - 1 ¼ tsp
Salt - 2 ¼ tsp
White Til (Sesame seeds) / Kalonji (Nigella)

In small bowl, add milk, water, oil, sugar, salt and yeast. Whisk the mixture thoroughly. Let it stand for a minute. Take flour in a large bowl, make a well in the middle and pour the yeast mixture. Mix it thoroughly. Its alright if the dough is gooey at this moment. Because gooey dough will guarantee a very soft Naan. Cover the bowl with a wet cloth and keep aside for around 30 minutes.

Apply oil to your palm before handling the dough. Divide into 7-8 dough balls and place them in a large plate. Cover it with a wet cloth and let is stand for 30 more minutes.

Flatten the dough balls on a counter-top, elongate on one side to get the signature Naan shape, sprinkle some sesame seeds or kalonji, and place them on a baking tray. Pre-heat the oven on grill mode for around 10 minutes. Place the tray on the top most rack, close to the grill. Bake for 4 minutes on each side or until done. Rub butter on both sides.

I bet these beautiful Naan needs no accompaniment and can be had without a curry. Hope you liked the recipe, leave a comment, tell me how it turned out for you.

Monday, February 6, 2012


Bonjour friends...this is my first encounter with French cooking. And well what better way to start than with baking. Presenting to you, the classic French puff pastry....Croissant. The recipe does not have too many ingredients, but requires time, patience and lot of love.

All purpose flour (Maida) - 4 cups plus some extra flour for dusting
Active dry yeast - 1 tbsp
Sugar - ¼ cup
Milk - ½ cup, luke warm
Water - ½ cup, luke warm
Salt - 2 ¼ tsp
Butter sticks - 200 gms, cold

Egg wash-
Egg - 1
Water - 1 tbsp

Take milk in a large bowl, add yeast, whisk nicely. Add sugar and salt, mix well. Now add 4 cups of flour, mix thoroughly (no need to completely knead the dough at this point). Roughly shape into a ball place it in a large plate and cover it nicely with cling wrap. Refrigerate overnight.

Place a large piece of cling wrap on the counter top, place the butter stick on top and cover it with another cling wrap. Now gently start beating the butter flat with a rolling pin. Flat it to around 1/2 cm thick. Repeat for the the rest of the sticks. Put the flattened butter back to the refrigerator. Now take out the dough and roll out to from a 12 inch square. Place the flat butter sheets in the centre of the square and arrange next to each other. Fold one flap of the dough covering the butter, stretching it slightly so that the point just reaches the center of the butter. Repeat for rest of the flaps. Press the edges together to completely seal the butter inside the dough. Dust the dough and start rolling the dough lengthwise while keeping the width as is. Roll till the length is around 24 inches and width about 8 inches (Keep dusting the dough making sure it does not stick to the counter top). Now fold one end of the dough (along the length) till the middle, and then fold the other end to the middle (both ends meet at the center). Fold the dough from the center so that the dough forms a  6 inch x 8 inch rectangular shape. Place the dough in a baking tray, cover with cling wrap and refrigerate for ½ hour. Take out and roll the dough till the length is around 24 inches (lengthen the other sides this time, viz the open ended sides) and repeat the above process for three more times refrigerating the dough every time for ½ hour.

Once set in the refrigerator, take out and roll into a 40 inch x 8 inch long sheet. With a scale, make marks at 5 inch intervals on one side lengthwise. Mark intergvals of 2 ½ inch on the other side. With the help of a pizza cutter, cut triangles such that the base of the triangle is 5 inch. Once done, make 1 cm long cut right in the middle of base of the triangle. Now pull the edges slightly (on either sides of the cut) apart and fold and keep rolling in-wards towards the pointed edge of the triangle to form the basic croissant shape.  Now bring both the edges together to form the final croissant shape. Place it over butter paper set on a baking tray. Leave it in a warm place (around 30º C) for proofing. Make sure the place to not too warm or else the butter would just melt away. Keep it for around 2 hours.
Beat the egg and water in a bowl to form the egg wash. Now brush the egg wash gently (do not apply pressure on the croissants, they are very delicate at this point). Pre-heat the oven @ 200º C and bake for 20 minutes (after the first 10 minutes rotate the sheet and continue baking).

Enjoy the delicate and buttery flavoured croissant.

Sunday, February 5, 2012

Pasta in White Sauce

The humble pasta strikes i go with another interesting pasta recipe. A vegetarian delight...absolutely love the aroma.

White Sauce-
Butter - 2 tbsp
Garlic - 1 tbsp, chopped
Cornflour - 2 tbsp
Milk - 2 cup
Pepper powder - 1 tsp
Cheese - 1 slice
Oregano - ½ tsp
Thyme - ½ tsp
Salt to taste

Blanched Veggies-
Mushroom - 150 gms, cut into medium chunks
Carrot - 160 gms, small chunks
American corn - ½ cup
Capsicum - 140 gms, small chunks

Fusilli - 350 gms
Red chilly flakes
Parmesan cheese

Melt some butter in a pan. Add garlic and saute till garlic gives off the aroma. Now add cornflour and saute for a while (don't let it turn brown). Pour in the milk, keep stirring till blended. Cook till you get the desired thickness (don't make the sauce too thick). Add salt, pepper, oregano and thyme. Add the blanched veggies and cook on low flame for two minutes. Adjust seasoning and keep the sauce aside.

Cook the pasta (Fusilli) in abundant boiling water (add salt to the water) till done. Also add may be a 1 tbsp of oil into the boiling water. Drain the pasta, drizzle some olive oil into the pasta and mix it well with the sauce.

Serve with grated parmesan and sprinkle red chilly flakes lightly over the top.