April 13, 2011

Butter Chicken

butter chicken 2

Rich, creamy & perfect side dish for rotis, naan & fried dish too.

Ingredients :
  1. Boneless chicken - 500 gms
  2. Lime juice - 1 tbsp
  3. Ginger garlic paste - 1 tbsp
  4. Salt to taste
  5. Yoghurt - 1/2 cup
  6. Tandoor masala - 2 tbsp
  7. Chillypowder to spice
  8. Butter - 3 tbsp
  9. Cinnamon stick - 1 inch
  10. Cardamom - 3 nos
  11. Cloves - 3 nos
  12. Onion - 1/2 cup
  13. Tomatoes - 2 large sized
  14. Dried fenugreek leaves - 1 tbsp
  15. Thick cream - 3 tbsp
  16. Corriander leaves for garnishing
butter chicken 3

Method :

1.   Marinate the chicken in limejuice, ginger garlic paste, yohurt, chillypowder, tandoor masala & salt to taste for atleast one hour.

2.   Heat 1 tbsp of butter in the pan, add the marinated chicken  & cook till half done.  Remove the chicken & keep aside.

3.   Add the balance 2 tbsp of butter in the same pan, add cinnamon stick, cloves & cardamom.  Add finely chopped onions.  Saute till tender.

4.  Add finely chopped tomatoes, fenugreek leaves.  Cook for a while.

5.  Add the semi-cooked chicken & the cream.  Cook till done & the gravy is thick.   Garnish it with corriander leaves.

butter chicken 1

Serve warm.

April 7, 2011

Vanilla Mousse with Vanilla custard sauce

mousee 1

Vanilla mousse is a flavourful dessert served with toppings of different variations.  This dessert is creamy & light and the garnish is simply with the vanilla custard sauce & few chocolate flakes.  The ingredients may sound simple but the resulting mousse is perfectly balanced and really taste.  If you fancy a simple dessert, this really hit the spot.  More than that, kids will love it :)

Ingredients :

For vanilla mousse :
  1. Eggs - 2 nos
  2. Powdered sugar - 1/2 cup
  3. Vanilla extract (I used vanilla bean) - 1 tsp
  4. Heavy whipping cream - 1 pint
For vanilla sauce :
  1. Milk - 500 ml
  2. Sugar to taste
  3. Vanilla custard powder - 2 tbsp
Can adjust the proportion of ingredients accordingly.

mousee 3

Method :

1.   Seperate the eggs.  Beat the egg white until stiff adding half the quantity of sugar & keep aside.

2.   Beat the egg yolks till creamy.  Add remaining sugar, vanilla extract (or seeds of vanilla bean), whipping cream & whisk well.

3.   Finally, fold in the egg whites.  Refrigerate it.

For the sauce :

4.   Take 5 tbsp of milk & mix the custard powder without any lumps.  Keep aside.

5.   Warm the balance milk & add sugar.  Add the custard powder milk & bring it to boil on simmer.

6.   Once it starts thickening, switch off the flame.  Allow it to cool.

mousse 2

Serve a scoop of vanilla mousse with the custard sauce.
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