Monday, November 28, 2016

Andra Style Chili Chicken

The most spicy chicken , yet we love the flavor of mint and green chilies. I wanna try this recipe for a long time. After many such try , here comes the best way of making Andra style Chili chicken with simple home ingredients. I tried this recipe both boneless and with bones. But I preferred the flavor was more in boned chicken.

Recipe Source : Chef Aadharsh Tatpati

Ingredients :
Chicken - 1/2 kg , ( with Bones more preferable ) ( Also if you are ok for "with Skin Chicken" , that will enhance the flavor more)
Mint leaves - 1/4 cup , chopped
Coriander leaves - 1/4 cup , chopped
Green Chilies - 10 to 15 (if smaller in size , if big size , you can reduce it to 7 or 8
Garam Masala - 1 tsp
Salt - as per taste
Lemon Juice - 1/2 lemon
Corn flour - 2 tbsp
Oil - 3 tbsp for without skin , if using with Skin Chicken , then reduce it to 2 tbsp as the chicken itself oozes out fat.
Ginger Garlic paste - 1 tbsp

Preparation :

  • Grind coriancer leaves , mint leaves , green chilies with little water if required. Make sure there is no much water used. The consistency should be little thick.
  • Marinate the Chicken with ginger garlic paste , above ground paste along with lemon juice corn flour , required amount of salt and garam masala for half and hour to 1 hour.
  • Heat thick bottom pan , since we are adding corn flour to chicken , it will be sticking to the bottom of the pan. So if you have non stick pan , that would be great. ;)
  • Add oil , once its hot , add the marinated chicken and start stirring every 2 to 3 mins , to make sure it doesn't stick to the bottom. Cook on medium flame.
  • Thats the final step. See how easier it is make this Andra Style Chili chicken. Once all the raw smell disappears , it will look the consistency above.
  • Serve hot by garnishing little coriander leaves.
Do try and enjoy your meal with this lovely recipe.

Wednesday, July 20, 2016

Libyan Stuffed Bread

These are the Libyan snack. So soft and moist from inside with every delicious bite. You can keep any stuffings. I have tried with Chicken and aloo mutter. Both have turned out to be awesome.

Ingredients :
Whole wheat flour (WWF)- 1/2 cup + 3/4 cup
All purpose flour (APF)- 1/2 cup + 3/4 cup
Warm Water - 1 cup
Sugar - 1 tbsp
Salt - 1/2 tsp or as per your requirement
Instant dry yeast - 1/2 tbsp
Oil - 1/4 cup

Preparation :

  • Preheat the Oven @220'C for about 10 mins.
  • In a bowl , take 1/2 cup of  WWF and 1/2 cup of APF , salt , sugar , yeast.
  • Add water and combine with a spatula. This looks like a pancake batter and allow it to rest for 10 mins.
  • Then add oil to the above batter and stir just to incorporate.
  • Go ahead and add the remaining flours and stir with a wooden spoon.
  • You can also use your hands if needed.
  • Bring this dough onto the work surface and knead it until the dough becomes soft and smooth.
  • You can flour your work surface if you feel the dough to be too sticky.
  • Keep kneading util it becomes smooth.
  • Gently poke the doug if springs back you are done kneading the dough. It took 10 mins for me.
  • Grease your bowl with some oil and place the dough and coat the dough with some oil , in order to stop the dough from dryness.
  • Allow it to rise until double in size for about an hour.
Making the rolls :
  • Punch down the dough and knead for 2 mins.
  • Cut the dough into 2 equal halves. Flatten the dough using the rolling pin and form a circle with 1/4" inch thick. 
  • Cut the dough using the pizza cutter like we cut the pizza's ( diagonal cut )
  • Place the stuffings in each of the triangle dough at the edges.
  • Now fold left and right corners first and then pulling all the edges and rolling the dough like i have done in the image.
  • Arrange these on the tray and apply some milk on the top and sprinkle some black sesame seeds.
  • Bake these stuffed breads for 15 mins @ 220'C.

Friday, July 1, 2016

Multi - Grains Biscuits

Made a similar type of healthy biscuits using multigrains. 
In order to make the multi-grains flour , please check on the link :…/sathu-maavu-recipes-for-… 
Since I already had the flour , the process was more simpler for me to do. Like earlier I did the Ragi biscuits , the same way I wanna give it a shot.

Ingredients :
Sathu maavu / Multi Grain Flour - 1/2 cup
Wheat flour - 1/2 cup ( You can even substitute this with Jowar Flour )
Powdered Sugar - 1/2 cup
Chilled Unsalted Butter - 6 tbsp , cut into small cubes
Milk - 1 tbsp or little more just to form the dough
Baking powder - 1 tsp
Vanilla essence - 1 tsp

Flour to dust - Little 

Preparation :
- Preheat Oven @ 180'C for about 10 mins.
- Sieve both flours along with sugar and baking powder.
- Add chilled butter cubes and using fingers crush them into the flour until it forms a crumble texture. 
- Then add vanilla extract and milk to form a soft dough.
- Wrap it with cling film and refrigerate for 20 mins.

- Then dust some flour on the work area and roll this little thicker than chapati dough. Cut into required shape using cookie cutters or any round glass.
- Bake it for 11 to 12 mins. Allow it cool down before you have the yummy cookies.

Wednesday, June 22, 2016

Ragi Biscuits - with Zero Maida / APF

Looking for any healthier snacks with delicious bite. I tried this recipe for my hubby.

Finger Millet - 1 cup
Wheat flour - 1 cup
Unsalter Butter - 3/4 cup , chilled and cut into small cubes
Powdered sugar - 1 cup , can be reduced to 3/4 cup if you feel the sweetness to be mild.
Baking powder - 2 tsp
Vanilla essence - few drops
Milk - little by little to form a dough , i used approximately 3 to 4 tbsp
Oil or butter - for greasing the baking tray

Preparation :
- Preheat oven @ 180'C
- Dry roast the finger millet flour until the nice aroma comes out.
- Once roasted , allow it to cool down.
- Then sieve both the flours along with baking powder and combine them well with spatula or whisk them.
- Now you can go ahead and add rouchougly chopped chilled butter and using your finger , rub it through the flour until it becomes crumble texture.
- Then you can add the powdered sugar , vanilla essence and 1 tbsp of milk at a time to form a smooth dough.
- Cover it and refrigerate the dough for 20 mins so that it becomes firm.
- In the workspace , dust some flour and roll the dough and cut it using cutter or any desired shape. ( I used the glass to cut the biscuits )
- Grease some oil on the baking tray and place these biscuits with 1" apart from each other.
- Bake for about 13 mins to get exact texture ( I got some crunchy texture )

Saturday, March 12, 2016

Eggless Red Velvet Minions cupcake - without condensed milk

Ingredients :
Flour - 1 cup
Corn starch - 2 tbsp
Powdered sugar - 3/4 cup
Butter - 1/4 cup , @ room temperature
Baking powder - 1/2 tsp
Salt - 1/4 tsp
Buttermilk - 3/4 cup
Red food color - as required
Vanilla - 1/2 tsp
Baking soda - 1/2 tsp
Cocoa powder - 2 tbsp

Note : Buttermilk can be prepared with 3/4 cup milk with 1 tbsp vinegar

Preparation :

  • Sieve all the dry ingredients - flour , corn starch , baking powder , baking soda , salt , cocoa powder.
  • Beat butter and sugar until creamy and fluffy.
  • Add vanilla to butter mixture and beat again.
  • Add the dry ingredients little by little and combine them well. 
  • Next add the buttermilk and required amount of red food color. Combine them only until just incorporated.
  • Pour in the batter into the cupcake liners and bake them in preheated oven @ 180'C for about 15 to 20 mins.

Eggless Banana Choco Chip Muffins

Ingredients :
Whole wheat Flour - 1 cup
Brown sugar - 3/4 cup
Banana - 1
Milk - 1/2 cup
Vanilla essence - 1/2 tsp
Oil - 1/3 cup - 1 tbsp
Baking soda - 1/2 tsp
Black Raisins - 2 tbsp
Choco Chips - 1/4 cup
Vinegar - 1 tsp

Preparation :

  • Preheat the oven @ 200'C for 10 mins.
  • Add vinegar to milk. Keep it aside for 5 mins.
  • In a bowl , take flour , powdered sugar , baking soda and combine them well.
  • Mash banana using back side of the fork.
  • Add the mashed banana to milk mixture along with vanilla , oil.
  • Finally combine both wet and dry ingredients together.
  • Pour in the batter into muffin liners and bake for 18 to 20 mins @ 190'C.

Note :
I used chopped walnut on top of the batter before baking.

Eggless Chocolaty Choco chip cookies

Ingredients :
Flour - 3/4 cup
Butter - 1/4 cup
Chocolate chip - 3/4 cup
Baking soda - 1/2 tsp
Buttermilk - 1/2 cup
Cocoa powder - 2 tbsp
Salt - 1/4 tsp
Sugar - 15 tsp
Vanilla extract - 1/2 tsp

Preparation :

  • Preheat the oven @180'C for 10 mins.
  • Sieve flour , with baking soda , salt, cocoa powder into a bowl .
  • Add butter and mix lightly.
  • Add sugar,vanilla essence,chocolate chips and buttermilk and mix into a batter of thick yet dropping consistency.
  • Drop spoonful of the batter onto the greased tray keeping sufficient distance between each. Place the remaining chocolate chips over each cookie.
  • Bake in the preheated oven for about 20 mins.
  • Turn them onto a wire rack to cool. Store in air tight container.

Note :
I have used granulated sugar instead of powdered sugar , since i love the texture. If you like to use the powdered sugar , please go ahead.

Eggless Tuity Fruity muffins

Ingredients :
Flour - 3/4 cup
Powdered sugar - 1/2 cup
Oil - 1/4 cup - 1 tbsp
Vinegar - 1 tsp
Vanilla - 1 tsp
Milk - 1/2 cup
Baking soda - 1/2 tsp
Milk powder - 2 tbsp
Mixed tuity fruity - 1/2 cup

Preparation :

  • Preheat the oven @200'C for 10 mins.
  • Mix vinegar and milk.keep aside for 5 mins
  • Sieve dry ingredients - flour , Baking soda , milk powder , powdered sugar and a pinch of salt. This is completely optional. Usually adding a pinch of salt will balance the flavor of sweetness.
  • Now combine wet ingredients in another bowl - oil , vanilla , milk mixture. Keep them aside.
  • Now take 1 tbsp of dry flour and mix with the dry fruits. This will help the muffins to not have a hole in center .
  • Combine both the dry and wet ingredients tohether. Give it a light mix.
  • finally add the tuity fruity and now using a spatula fold the batter.
  • Pour into the lined muffin cups and bake for 18 mins @ 190'C.

Thursday, March 10, 2016

Rigo Jancsi ( Hungarian Chocolate Mousse Cake )

This pastry was our Baking Partner's challenge for this month and as always enjoyed doing each every steps. This takes different stages to have a delicious and yummy chocolate layers of cake filled with Chocolate glaze and silky smooth chocolate mousse. Chocolate lovers will be the die hard fan for this pastry. This is actually a Hungarian dessert and also a romantic love story behind it. Below have given the detailed recipe and enjoy doing it as i did.

Ingredients :
For Chocolate Sponge Cake:
Flour - 2 ½ tbsp
Cocoa powder - 1 tbsp
Butter plus a little extra for greasing - 5 tablespoon
Chopped chocolate - 1/4 cup
Eggs - 3, @ room temperature and separated
Sugar - 3 tbsp
Salt - 1/8 tsp

Chocolate Glaze
Chopped Chocolate - 1/4 cup + 2 tbsp
Butter - 1 tbsp
Light corn syrup - 1 tbsp
Vanilla extract - 1/4 tsp

Chocolate Mousse Filling:
Cocoa powder - 3/4 tbsp
Powdered sugar - 3 tbsp
Chopped Chocolate - 1/4 cup + 2 tbsp
Heavy cream - 3/4 cup + 1 tbsp
Gelatin - 3/4 tsp
Cold water - 1 tbsp
Boiling water - 1 tbsp
Vanilla extract - 1/2 tsp

Apricot Glaze
Apricot jam - 1 tbsp
Water - 1/4 cup

Preparation :
  • Preheat the oven @ 180'C.
  • Line an 8 inch square pan with parchment paper and brush it with melted butter.
  • In a bowl, whisk together the cocoa powder and flour.
  • In another bowl, add the chopped chocolate along with butter. Melt them using double boiler or microwave. Melt them till the mixture is smooth and velvety. Set it aside to cool.
  • Whip the egg yolks until pale and fluffy.Add half the sugar and whip till well incorporated and the texture should be a dropping consistency.
  • Fold in the cooled chocolate-butter mixture.
  • Now whip the egg yolks to soft peaks.Add salt and remaining sugar and continue to whisk until we reach the soft peak.
  • Combine ⅓ of the egg whites into the egg yolk mixture. Combine them well and gently fold in the rest of the the whites mix in two batches.
  • Next fold in the flour-cocoa mixture and pour the batter into the cake pan and bake for 12-15 minutes or till a tooth pick inserted comes out clean.
  • Remove the parchment paper from cake and set it to cool.
  • While the cake is cooling down, lets start making the chocolate glaze.
Chocolate Glaze:
  • For preparing the chocolate glaze , combine all the ingredients except vanilla in a small bowl.
  • You can either melt the chocolate using double boiler method or by microwave.
  • When the chocolate and butter is completely melted, stir in the vanilla.
  • Combine them well to have a smooth chocolate glaze.
  • If require trim the edges of the sponge cake to have a even size of the cake and then pour the glaze over the cake. Spread them evenly using a spatula.
  • Refrigerate the cake for 30-45 minutes for the glaze to set.
Chocolate Mousse filling :
  • For preparing the chocolate mousse , firstly add 1 tablespoon cold water to gelatin and let it rest for 5 minutes. Then add 1 tablespoon of boiling water into the gelatin.
  • In a small bowl, combine the cocoa powder and the powdered sugar.
  • In a separate bowl, melt the chocolate pieces with 1 tablespoon heavy cream using any method of your choice until the consistency is completely smooth.Cool this until warm.
  • In a medium sized bowl, pour the heavy whipping cream, vanilla and whip the cream mixture just until soft peaks. Then add cocoa - sugar mixture and combine them well.
  • Finally , add the melted chocolate and quickly whisk them until well combined.
  • For preparing the apricot glaze mix apricot jam with water.
  • Divide the cake into two equal halves.
  • Place one cake portion at the bottom and brush the apricot glaze using a pastry brush.
  • Spread the chocolate mousse filling as evenly as possible on the cake.
  • Place the other half of the cake.When ready to serve,cut into desired size and serve.

Wednesday, March 9, 2016

Healthy Pizza , with no cheese & no APF / Used Chicken as main ingredient

Ingredients :
For making the base :
Wheat flour - 1 cup
Instant yeast - 1/2 tbsp
Mixed herbs - 1 tbsp
Chili flakes - 2 tsp
Cooking oil - 2 tbsp
Lukewarm water - 1/2 cup
Sugar - 1/2 tsp
Salt - as required

For making toppings:
Onion - 1/4 cup ( chopped,as like we chop for chinese cuisine )
Corn - 1/4 cup ( Blanced )
Chicken tikka ( pieces ) - 1/4 cup
Pineapple cubes - 2 tbsp
Green Bell pepper - 3 tbsp
Oil - for brushing
Mixed herbs - as required

Instant Pizza Sauce :
Tomato ketchup - 2 tbsp
Salt - 1/4 tsp
Garlic paste - 1/8 tsp
Mixed herbs - 1 tsp

Preparation :

  • To lukewarm water , add instant dry yeast along with sugar and give it a mix. Keep it aside for 10 mins.
  • In a separate bowl , combine wheat flour , salt and mixed herbs.
  • Add the yeast mixture to flour and combine them well until just well combined.
  • Note : the dough should be a sticky consistency.
  • Add oil and knead the dough again and keep aside for an hour or until it becomes double in volume.
  • Preheat the oven @180'C for 10 mins.
  • With little flour in hand , knead the dough for a minute.
  • In the cooking tray , place the rolled dough and prick here and there.
  • Bake this for 2 mins @ 180'C
  • Now its time to arrange the favorite toppings , apply some pizza sauce ,and add the ingredients of toppings and season with mixed herbs.
  • Finally apply some oil on the edges of the base to have a crust.
  • Bake for 10 mins @ 190'c.

Sunday, March 6, 2016

Eggless Honey Oats Cookies

Ingredients :
Whole Wheat flour - 1/2 cup
Oats - 1 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Granulated sugar - 1/4 cup
Brown sugar - 1/4 cup
Raisins - 4 tbsp
Honey - 1 tbsp
Vanilla essence – 1 tsp
Cinnamon powder - 1/4 tsp
Milk - 2 tbsp
Butter – 4 tbsp

Preparation :
  • Preheat the oven for 10 mins @ 180’C
  • In a bowl , add flour , oats , baking powder , baking soda , cinnamon powder , raisins and combine them well.
  • In a separate bowl , beat butter until foamy.
  • Add both sugars and beat them until they are fluffy and light.
  • Add honey , vanilla , milk and combine them well.
  • Finally add the flour mixture and fold the mixture with spatula.
  • Scoop out one tablespoon of this mixture on the parchment lining tray and press them down.
  • Bake it for 10 to 12 mins for chewy texture else 15 to 16 mins for crispy texture.

Friday, February 19, 2016

Coconut cookies

Ingredients :
Coconut - 1/2 (one half of coconut)
Black Sesame seeds - 1 tsp or depending upon flavour
Flour - 1 cup
Butter - 1/2 cup
Sugar - 1/2 cup or (if u need more sweetness you can add little more)
Baking soda - 1/2 tsp

Preparation :

  • Preheat oven for 5 mins @ 150'c
  • Beat butter and sugar until fluffy and light.
  • Add coconut , flour , baking soda and beat again until combined.
  • Finally add sesame seeds and combine with hand gently.
  • Keep them aside for 2 hrs before baking.
  • Bake for 10 to 12 mins or until get the light brown texture.
  • Allow it to cool down on rack and then store it in air tight container.

Chicken Fried rice

Ingredients :
Basmati Rice - 1 cup ( cooked )
Boiled vegetables - Carrot , beans , Capsicum , cabbage
Chicken - half cooked with pinch of salt and pepper
Garlic chopped - 3 to 4
Pepper powder - 2 tsp
Salt - as required
Oil - as required

Preparation :

  • Heat oil in a pan , add chopped garlic and saute for a min.
  • Once the garlic turns golden brown , add the boiled vegetables and saute them.
  • Then add the chicken , rice and give it a quick stir, season with pepper and salt.
  • If required garnish with spring onion.

Friday, February 12, 2016

Perumal Temple Puliyogare/Puliyodharai

Ingredients :
Tamarind Juice - 1/4 cup
Salt - as required
Sesame oil - 2 to 3 tbsp
Ground nut - 1 tbsp
Chana dal - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Dry red chilies - 2

Ground Powder :
Black sesame seeds - 1 tsp
Pepper - 1 tsp
Fenugreek seeds - 1 tsp


  • Dry roast each of the ingredients separately and powder them.
  • Now heat oil in a pan , add mustard seeds , dry red chilies , ground nut , chana dal ,
  • Add tamarind juice and allow it to come to a boil. 
  • Now add turmeric powder , red chili powder and cook them for 4 to 5 mins.
  • If it starts to thicken a lot , add little water and allow to cook for another 2 mins.
  • Finally add curry leaves and 2 tsp of the ground powder.
  • Season with require salt and can be used with rice.

Chocolate leaves

Ingredients :
Meltedd Dark Chocolate - as required
Any leaves -

Preparation :

  • Take leaves from garden you want to paint the back of the leaf so that it looks like the front of the leaf when it is peeled off.
  • Make sure the leaves are washed and fully dried, so you don't have any water on it and make sure they are not from a plant has been sprayed with any insecticide or pesticide. 
  • When you are spreading your chocolate on try not to let it go around the front of the leaf because it makes it hard to peel off.
  • once they have been set in the freezer just gently peel back the leaf and you will see that you can see all the veining and all of the pattern from the leaf comes out onto your chocolate and looks great.

Chocolate Cupcakes

Ingredients :
Flour - 1/2 cup
Powdered sugar - 1/2 cup
Milk - 1/3 cup
Choco chips - 2 tbsp
Oil - 2 tbsp
Cocoa powder - 1 tbsp
Corn flour - 1/2 tbsp
Lemon juice - 1/2 tbsp
Baking soda - 1/4 tsp
Vanilla - 1/4 tsp

Note : If using cake flour , you need not use corn flour.

Preparation :
  • Preheat for 5 to 10 mins @ 180'C.
  • Combine all dry ingredients.
  • Combine all wet ingredients together in a separate bowl.
  • Now slowly add the dry ingredients to wet ingredients.
  • Bake for 20 mins and enjoy with some toppings of your favorite.

Mawa cupcake

Ingredients :
Flour - 100 gms
Condensed milk - 200 gms
Sweet khova - 1/2 cup
baking powder - 1 tsp
Baking soda - 1/4 tsp
Milk powder - 2 tsp
Kaju powder - 2 tbsp
Ghee - 3 tbsp
Vanilla essence - 1 tsp
Cashew nut pieces - 1/4 cup (Optional)

Preparation :

  • Preheat oven for 5 mins @180'C
  • Combine wet and dry ingredients separately in 2 different bowls.
  • Now slowly add the dry ingredients to wet ingredients and combine well just to incorporate.
  • Now pour 3/4 of the batter to each of greased silicon mould.
  • Bake for 20 mins.

Sura Puttu

Ingredients : 
Sura fidh  - 300 gms
Onion - 2
Oil - as required
Salt - as required
Fennel seeds - 1 tsp
Ginger garlic paste - 1 tbsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chilies - 2
Curry leaves - few
Coriander leaves - 1 tbsp
Garam masala - 1/2 tsp

Preparation :

  • Clean the fish and keep them for steam.
  • Once the fish is cooked , take them out and allow it to cool down.
  • Scramble the fish and keep them aside for the preparation.
  • Heat oil in a pan , add mustard seeds. once it starts to splutter , add fennel seeds , curry leaves and saute for a min.
  • Add chopped onion, green chilies and continue by adding the ginger garlic paste.
  • once they are cooked , add turmeric powder and saute until raw smell disappears.
  • Finally add scrambled fish and season with required  salt.
  • Garnish with coriander leaves and can be served hot with Rice.

Wednesday, February 3, 2016

Homemade Chocolate Cake Pops

This is the most exciting and declicious recipe for the Kids. I can assure you that your kids would love it. Every mom can give a surprise to their kids. There are only simple steps to be followed.

I have created this dish with simple ingredients that everyone could do it.

Ingredients :
Melted Chocolate - 75 gms
Milk - 2 tbsp
Basic Chocolate sponge cake - 100gms

Dough preparation :

  • If there is prepared basic sponge cake already , go ahead and crumble it finely without lumps.
  • Add milk to the melted chocolate and combine them well.
  • Now add the chocolate sauce to the crumbled cake mixture little by little.
Note : the consistency should be little sticky texture.

  • Cover it with cling wrap and refrigerate in freezer for about 1/2 hour.
  • Once refrigerated , make small balls out of it and keep them separately.
Making the Pops :
Ingredients :
Melted chocolate 
Sugar sprinklers ( Optional )
Lollipop sticks

  • Dip the lollipop sticks into the melted chocolate on one end and insert it in the middle of the balls.
  • This helps to stick the lollipop sticks to the cake balls.
  • once done , dip this lolli sticks into the melted chocolate , so that it well coated.
  • Then tap it well , so that the excess comes out
  • Finally sprinkle the sugar sprinklers and refrigerate for 5 mins.

  • Now you can give it to kids and Enjoy.

Monday, January 18, 2016

Coca Cristina

Coca cristina is a typical sweet pastry and is a traditional recipe from Valencia, Spain.This being our challenge for the month. As always enjoyed doing it and also loved the flavor of this dish.

Usually this dish is poured over the Neulas ( a type if wafers ) , but I have used the normal baking sheet ( parchment papers ). This is our Baking challenge and thanks to Swathi and Maria.

Ingredients :
Ground Almond - 1/2 cup + 1 tbsp
Eggs - 3
Caster sugar - 1/2 cup + 2 tbsp
Flour - 1 1/2 tbsp
Ground Cinnamon - 1/8 tsp
Round greased baking papers - 4
Confectioner's sugar to sprinkle over

Preparation :

  • Preheat the Oven to 180'C for 5 mins.
  • Separate egg whites and yolks and keep them in 2 bowls.
  • In a bowl , beat the egg whites until it becomes foamy texture, then add the caster sugar and continue to whip it with hand blender until it is whipped.

  • Add the egg yolks and beat until it is well incorporated.
  • Then go ahead and add ground almond flour and old them gently.
  • Add ground cinnamon powder and flour to this mixture and combine them well until well incorporated 
  • Makes sure there is no lumps and pour in this mixture on the round grease baking papers.
  • Allow it to bake for 15 mins or until the toothpick comes out clean.

Thursday, January 14, 2016

Sweet and Spicy Chicken

Ingredients :
Sweet and chili sauce - 3 to 4 tbsp ( click here )
Dry red chilies - 3 to 4
Chicken - 300 gm (boneless)
Oil - as required + for deep frying
Salt - as required
All purpose flour - 2 to 3 tbsp
Corn flour - 2 to 3 tbsp
Ginger garlic paste - 1 tbsp
Garlic (chopped) - 1 tbsp

Preparation :

  • Heat oil for deep frying.
  • Take a bowl , add the chicken , 1 tsp of oil , ginger garlic paste , flours and combine well with little water ( the texture should be sticky ).
  • Deep fry the chicken until golden brown and keep them aside.
  • Heat oil in a separate pan , add chopped garlic , dry red chilies ( slit ).
  • Add the sauce and allow it come to a boil and finally add the Chicken and makes sure the chicken is well coated with sauce.

How to add flavors in Buttercream

We usually have plain buttercream frosting for cupcakes and cakes. If you would like to add different flavors to the dish , you can follow the below steps.

Chocolate :
Add 1/2 cup of sifted cocoa powder.

Add 1/3 cup of strawberry preserves or few drops of red food coloring.

Add 1/3 cup of raspberry preserves or few drops of red  food coloring.

Add 1/2 cup of sifted cocoa powder or 2 tsp of instant coffee powder.

Mocha :
Add 80 g dark chocolate , instant coffee powder and water to dilute.

White chocolate :
Add 100 gm of melted white chocolate.

Buttercream Frosting - Eggless Icing - Using Hand beater

This Buttercream frosting can be used on toppings for Cupcakes , Icing the cakes or any cake decorations.

Ingredients :
Butter - 1 cup or 250 gm
Icing sugar - 3 cups
Milk - 2 tbsp

Note : Butter should be @ room temperature

Preparation :

  • Add butter to a bowl , beat it for 5 mins or until light and airy texture.
  • Start adding half cup of icing sugar at a time and beating about a minute or two between each addition of icing sugar.
  • Use milk to thin out the consistency of icing. Try to add 1 tsp at a time.
  • This is also the time to add any flavorings or coloring to the buttercream.
Note : Icing can last in fridge for few weeks or in freezer for 3 months.

Grilled Kaadai Roast - Using Pan Fry method

Marination Ingredients :
Chicken Kabab masala - 2 tbsp
Quail - 400 gm
Red chili powder - 2 tsp
Pepper powder ( coarsely ground ) - 1 tbsp
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Lemon juice - 1/2
Oil - 2 to 3 tbsp
Salt - as required
Ginger paste - 1 tbsp
Garlic paste - 2 tsp

Note : I used ginger proportion to be more than garlic .

Preparation :

  • Combine all ingredients well.
  • Slit the quail , so that the masala is well coated inside.
  • Apply the masala in each of the quail and allow it to marinate for overnight or minimum of 4 to 5 hours.
Note : For best results marinate overnight.
  • Heat the grill pan , add the quail once the pan is hot. Place each quail and allow them to cook.
  • Make sure it is not overcooked , since quail cooks faster than chicken.
  • Cook them and serve with green - curd chutney and salads.

Kaadai Milagu or Quail pepper dry

I have never tried a Quail. My hubby loves to eat and so I wanna to give a try and finally i was succeeded. Those flavors from quail was so delicious and we always love to gave a peppery touch to our Non veg dishes.
Please find the below ingredinets and follow some simple steps to have a delicious Kaadai or Quail pepper dry.

Ingredients :
Kaadai - 200 gms ( apply turmeric powder & curd ,keep them for 5 mins and then wash them well , Note : It has raw smell , so wash them well and pat dry )
Onion - 1
Tomato - 1
Ginger garlic paste - 1 tbsp
Oil - as required
Green chilies - 2 ( slit into half )
Pepper powder - 2 tbsp ( coarsely ground )
Cinnamon - 1"
Curry leaves - few
Chili powder - 2 tsp
Garam masala - 1 tsp
Coriander powder - 1 tbsp
Salt - as required

Preparation :
  • Heat oil in a pan , add cinnamon , green chilies , curry leaves. Once the curry leaves starts to splutter , add Onion and saute for a minute.
  • Then add ginger garlic paste , saute until the raw smell disappears.
  • add all the dry masala powders and continue to cook until the oil separates.
  • Now add the chopped tomatoes and cook them well until the tomatoes are smashed well.
  • Adjust with required amount of salt.
  • Add the washed Quail and combine well with the masala mixture.
  • Note : Usually quail cooks within 15 to 20 mins. Do not overcook.
  • Finally add coarsely powdered pepper and Garam masala and cook for 2 mins.
  • If you wish garnish with coriander leaves. Make sure the Quail masala is semi dry.

Elaichi Honey Chicken/ Cardamom Honey Chicken

Ingredients :
Chicken - 250 gms
Honey - 2 to 3 tbsp
Black Pepper - 1/4 tsp
Cardamom - 4-5
Garlic - 1 tbsp ( chopped )
Lemon juice - 1
Oil - 2 tbsp
Salt - as required

Preparation :

  • Marinate chicken in the above ingredients for minimum 1 hour.
  • Heat a pan , place the chicken one by one and cook until caramelized. 
  • Serve with sauteed vegetables. 

Double Color Eggless Vanilla Cupcake

Cupcakes are loved by everyone , specially for kids.Cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, fruit, or pastry cream.

This recipe is adapted from : cooking shooking.

Ingredients :
All purpose flour - 3/4 cup
Powdered sugar - 1/2 cup
Baking soda - 1/2 tsp
Oil - 1/4 cup
Vinegar / Lemon Juice - 1 tsp
Vanilla - 1 tsp
Mix dry fruits - 1/2 cup (  Black raisins , Cashew nuts , Almonds ) chopped 

Preparation :
  • Preheat the cooker for 5 mins. ( check for the instructions on Cake recipes )
  • Add lemon juice to milk and keep aside for 2 mins.
  • In a separate bowl , sieve flour , baking soda , powdered sugar and whisk them well.
  • In another bowl , take oil , vanilla essence , milk mixture.
  • Take 11/2 tbsp of flour mixture onto the dry fruits and keep them aside.
  • Combine dry ingredients and wet ingredients together.
  • Add the dry fruits and fold them well.
  • Pour this mixture into the cupcake mould ( just half of the mould )
  • Bake for 15 to 20 mins.
Tips :
You can serve with your favorite Buttercream toppings.