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October 31, 2014

Tandoori style - Sandalwood Chicken Breasts

Tandoori chicken is a noble dish and this preparation has a variation which instead of relying on the pungency of fenugreek uses aromatic sandalwood and rosewater.   Sandalwood and rosewater brings a subtle note to a dish.  

Ingredients :
  1. Boneless chicken breasts- 2 skinless
  2. Oil - 3 tbsp
  3. Cumin seeds - 1/2 tsp
  4. Gram flour (Besan) - 25 gms
  5. Rose water - 1/2 tsp
  6. Kewra water - 1/2 tsp
For the first marination :
  1. Ginger paste - 1 tsp
  2. Garlic paste - 1 tsp
  3. Chilly powder - 1/2 tsp
  4. Turmeric powder - 1/4 tsp
  5. Lemon juice - 1/2
For the second marination :
  1. Yoghurt - 5 tbsp
  2. Cream - 2 tbsp
  3. Cardamom powder & nut meg powder - 1 tsp
  4. Ground sand wood - 1 tsp
  5. Saffron strands - 1/4 tsp ( dissolved in 2 tbsp of warm milk for 5 mins)
Method :

1.   Mix together all the ingredients for the first marination and rub them over the chicken breast.  Set aside for 30 mins.

2.   Mix together all the ingredients for the second marination and add the chicken and leave to marinate for 15 mins.

3.   Heat oil in the frying pan, add the cumin seeds.  Gradually, add the gram flour, stirring over a low heat to prevent lumps forming.  When the flour has turned golden, raise the heat.  Add the chicken breasts and cook for 5 mins, until the flour has formed a coating.  Sprinkle the chicken with the rose water and kewra water, transfer to a baking tray and leave to cool.

4.   Cook the cooled chicken breast in an oven preheated to 200C for 10 - 12 mins.  

Serve with cucumber yoghurt.

October 28, 2014

Parupu poli (Dal Boli)

Poli is one of my favourite sweet.  I like to have this for my breakfast along with the warm milk.  We can make this sweet in two different variation using coconut or dal as a filling.   We can store the poli on room temperature in a air tight container.  

Ingredients :

  1. Channa dal - 1 cup
  2. Jaggery - 1 1/2 cup (or to taste)
  3. Roasted coconut powder - 1 tbsp
  4. Cardamom powder - 1/2 tsp
  5. Ghee
For Dough :
  1. All purpose flour - 1 cup
  2. Rice flour - t tsp
  3. Rava - 1 tsp
  4. Salt - 1/4 tsp
  5. Turmeric powder - 1/4 tsp
  6. Oil - 1/4 cup
  7. Water for kneading

Method :

For the dough :

1.   Mix and knead together flour, rice flour, rava (Semolina), salt, turmeric powder, oil and enough water for a soft dough.  Keep it aside for 4 hrs.

For the stuffing :

2.   Pressure cook the channa dal till done.  Drain the water & grind the dal into fine powder or smash it to smooth paste.

3.   Meanwhile dissolve the jaggery in little water and filter it.  Heat little ghee in the pan, add the jaggery water, roasted coconut powder and  grounded channa dal.  Cook the mixture.  Turn off the heat and add cardamom powder.  

4.   Divide the dough into equal parts.  Roll the dough & stuff the dal mixture.  Close and roll the dough into a disk either on zip lock covers or banana leaf.  Apply ghee while rolling.

5.   Cook the poli on the low flame till golden brown in colour.

Enjoy the poli with warm milk.

October 10, 2014

Kalakand / Milk cake ( Microwave version)

Kalakand is a popular sweet made out of solidified, sweetened milk called khoya and paneer.       On contrary,  this microwave recipe requires ricotta cheese and condensed milk as the main ingredients.  Kalakand / Milk cake is a recipe that is simple and easy and yet has the look that you've probably  slaved over the dish for hours.  If you are looking for a hassle free and shortcut version of kalakand, this microwave recipe is perfect. 

  1. Ricotta Cheese – 15 oz
  2. Condensed Milk – 14 oz
  3. Rose Water – 1/4 tsp 
  4. Cardamom Powder – 1/4 tsp
  5. Chopped almonds (I used cashew nuts this time) – 1/2 tbsp

1.  In a microwave safe bowl, mix together the ricotta cheese and condensed milk.  There should be no lumps.
2.  Cook in the microwave for 5 mins uncovered.  Mix well and microwave it for further 3 mins.
3.   Mix well and microwave for 5 mins, covered.
4. Mix well and microwave for another 6 mins(or until done), uncovered.  Stirring occasionally.
5.   Once done, add the cardamom powder, rose water and chopped almonds.  Refrigerate it and cut into desired shape. 

October 5, 2014

Walnut Pound Cake

Pound Cakes are used as the base of many desserts. All trifles have some type of cake in them and it’s usually a pound cake. Pound cake slices can be used in french toast and bread pudding.  Personally, I prefer mine lightly toasted and warm served with ice cream.  Everyone should keep a pound cake on hand for that last minute dessert.  They can be frozen   for up to a year in airtight wrap.

Ingredients :
  1. Cake flour - 11/2 cups
  2. Baking powder - 1 tsp
  3. Salt - 1/4 tsp 
  4. Sugar -3/4 cup
  5. Butter - 185 gms
  6. Eggs - 3 n os
  7. Milk - 3 tbsp
  8. Vanilla extract - 2 tsp
  9. Walnuts - 1/2 cup
Method :

1.  Preheat the oven at 180 C  and line up the baking pan with parchment paper.

2.  Sieve together the cake flour, baking powder and salt.  

3.   Whisk together milk, eggs and vanilla extract.  Keep aside.

4.   Beat butter and half of the egg mixture.  Mix in the dry ingredients on low speed.

5.   Gradually, add the remaining egg mixture in 2 addition and finally add the chopped walnuts.  Spoon the batter in the prepared baking pan.  Bake it for 1 hour.  Cover the cake with aluminium foil after 30  mins of baking to avoid over browning on the top.  

Cover and store the pound cake in the room temperature for a week.

Happy baking.
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