Daily Cooking tip

For aloo tikkis, always ensure potatoes are boiled & cooled well in advance. Better to refrigerate briefly. The starch in them settles down & tikkis do not break while frying.

Daily Cooking Tips :

Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.

Daily Cooking Tip

The longer you marinate chicken, minimum six to eight hours, the more tender it will be...

Todays Cooking Tip

Add a few pieces of raw mango while cooking bitter gourd. It will not only remove the bitterness but also add the flavor to the curry.

Malai Kulfi

Ingredients

1. 1 ltr Milk
2. 1 tbsp Cornflour
3. 10 Malai pedhas (this can be available in any sweet mart)
4. 1/2 tin Condensed milk- add more if You like more sweet
5. Few strands of Kesar /saffron

  

Method

1. In a heavy bottom pan mix milk, condensed milk, corn flour, malai pedhas and saffron strands.
2. Put the pan to heat on low flame.
3. Cook till thick. 
4. Cool and keep freezing in the freezer in an air tight container to avoid formation of ice crystals.
5. When half frozen sprinkle the dry fruits on top if required. 
6.  Serves 12 kulfis

 

 

Malai Kulfi

Chicken Tikka

serves 4-5

Ingredients:

1. 500 gms - Boneless chicken breasts,cut into 1/2 inch piece
2. 1 teaspoon - Turmeric Powder
3. 1 teaspoon - Red chilli powder
4. 1/2 teaspoon - Garam masala powder 
5. 1 teaspoon - Cumin/ Jeera Powder
6. 1 teaspoon -Coriander/Dhania Powder
7. 1 teaspoon - Black Pepper Powder 
8. 1 teaspoon -Ginger-garlic paste 
9. 4 tablespoons - Yogurt/Dahi
10. 2 tablespoons -Butter 
11. Salt to taste 

Method :

1. Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces
2. In a bowl combine together yogurt, Red chilli powder, Garam masala powder, Cumin/ Jeera Powder, Coriander/Dhania Powder,Black Pepper Powder, Ginger Garlic Paste, Yogurt/Dahi & Salt
3. Mix Well & keep it in the fridge for marination for at least 2 hours.
4. Heat a non stick pan & add butter, do not over heat butter, else it will burn immediately 
5. Put the marinated chicken tikkas in a pan & shallow fry
6. Serve hot with Mint/ Pudina Dip

Pudina Dip :

1/2 cup Pudina/ Mint, 1/2 cup Coriander, 5-6 garlic cloves, 2- 3 green chillies, salt to taste. Put all these ingredients in mixer & grind a fine paste. If needed add little water to get the consistency. Lastly add mayonnaise & mix well. you can use with egg or egg less mayo.
 

Note :- Don't over heat butter else it will burn. we are using chicken breast which will get cooked in hardly 3-4 minutes.

 

Surali Wadi...सुरळी वडी

Ingredients :

1. 1/2 cup gram flour (Besan)/ chana dal flour
2. 1 TBSP corn flour
3. 1+1 cups butter milk & water
4. 1/4 tsp Red chilly powder
5. Salt to taste 
6. Pinch of Asafoetida (Hing)  

 Tadka :

1. Oil 
2. Black mustard seeds
3. Asafoetida (Hing)
4. Sesame (Til) 
5. Turmeric powder
6. Grated coconut
7. Chopped fresh coriander 

 Method :

1. Mix all the ingredients well including water & buttermilk
2. Use wire whisk to mix the batter well
3. Pour the batter in microwave glass bowl
4. Keep it  on microwave mode for 2 mins
5. Stir well using wire whisk
6. Repeat  & keep it  on microwave mode for 1 -2 mins
7. Cook the batter until it becomes sticky & glazy 
8.  When its hot, put it on either back of the plate (Thali) or plastic paper
9. Spread it evenly till the thin layer can be seen
10. Spread tadka along with coconut & coriander evenly on the layer
11.  Let it cool for 10 minutes
12.  Cut the long strips & roll it over & serve with little more coconut & coriander  

 Cooking tip: Spread the batter immediately when its hot & make a thin layer.

Chocolate Cake in pressure cooker...

serves 7-8

Ingredients:

1 1/2 cup all purpose flour (Maida)
1 cup powdered sugar
3/4 cup white butter(unsalted & melted)
2 tsp baking powder
1 tsp baking soda/ Soda bi-carb
3 tsp Coco Powder
2 tsp Coffee 
3 large eggs
1 tsp Vanilla Essence 
2 tsp choco chips
Milk as required to adjust consistency

Method :

1. Sieve all purpose flour, coco powder, baking powder, baking soda & coffee.
2. Sieve powdered sugar & keep it aside.
3. Separate the yolk and white of the egg.
4. Beat the egg whites in a clean bowl till stiff.
5. Beat the butter till light. 
6. Add the butter and yolk one at a time beating well, till mixture becomes smooth.
7. Add sugar and beat till light.
8. Add egg white.
9. Add flour  and cocoa mixture two to three spoons at a time.
10. Add milk and mix via cut and fold method.
11. Lastly add vanilla essence.
12. Pour the batter into the greased tin.
13. Remove rubber ring & whistle from the pressure cooker
14. Don't put water in the cooker 
15. Keep cooker plate or steel stand in cooker.
16. Keep it on high flame for 3-4 minutes to get ready for baking
17. Keep the cake tin, cover the cooker with lid  & simmer the gas
18. It takes 45 - 60 mins to cook. Put knife after 45 mins to check if the cake is ready.
19. If the knife comes out clean that means your cake is done, else keep for 5 - 10 mins more.
20. Finally check again & switch off the gas & let the tin be in the cooker on standing time. 
21. Remove the sides using knife & serve.

Happy Baking....  

Get Going....

My friend used to always tell me to jot down what it comes to my mind, but I never thought that I will write a blog.. Thanks to everyone who have encouraged me & help me creating this blog...

When I was not into IT profession, I always used to always think, that writing a blog is not my cup of tea, but slowly I realized that instead of just sharing my ideas, I can simply note down..

In this forum I would like to share my ideas,experiences.. Sometimes we refer books, online recipes & follow. But the main technique is not given anywhere.. And then we get stuck..

Choco chips cake!!!!!!

serves 5 -6

Ingredients:

1 1/2 cup all purpose flour ( Maida)
1 cup powdered sugar
3/4 cup white butter( unsalted & melted)
2 tsp baking powder
1 tsp baking soda/ Soda bi-carb
3 tsp Coco Powder
2 tsp Coffee 
3 large eggs
1 tsp Vanilla Essence
2 tsp choco chips
Milk as required to adjust consistency

Method :

1. Sieve all purpose flour, coco powder, baking powder, baking soda & coffee.
2. Sieve powdered sugar & keep it aside.
3. Separate the yolk and white of the egg.
4. Beat the egg whites in a clean bowl till stiff.
5. Beat the butter till light. 
6. Add the butter and yolk one at a time beating well, till mixture becomes smooth.
7. Add sugar and beat till light.
8. Add egg white.
9. Add flour  and cocoa mixture two to three spoons at a time.
10. Add milk and mix via cut and fold method.
11. Lastly add vanilla essence.
12. Preheat the Microwave convection for 180 C & bake the cake for 25 mins.
13. Grease & dust the aluminium cake tin & keep it ready with cake batter.
14. Preheating the convection for 180 C means it will heat the coil inside & it should be empty. Once its preheated, it will beep for 6 times, open the door & keep the prepared tin & again set convection mode for 180 C for 40 minutes & press start button. 
15. Sometimes it may take 30 mins to bake the cake based on the make of the convection. After 20 mins insert toothpick to check the doneness.. If the cake is not done, then do not panic... Keep for 5 -8 mins more to bake from inside..
16. Remove the cake from the convection & keep for 10 mins to cool.

Baking Tip - Use cocoa powder instead of flour for dusting a greased pan when making a chocolate cake.