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.

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.

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

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

Coffee:
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.