Open faced saucy chicken sandwiches

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shredded saucy chicken

This recipe will yield 4 chicken sandwiches.

Ingredients:-

  1. Burger/ Hot dog buns – 2 numbers
  2. Butter – 1 tbsp.
  3. Mayonnaise – 4 tbsps.
  4. Onion – 1 number; thinly sliced and sauted in 1 tbsp. of oil with a pinch of salt till translucent

For the chicken:-

  1. Chicken breasts- 250 grams
  2. Hoisin sauce – 2 tbsps.
  3. Red chilly garlic sauce – 1.5 tbsps.
  4. Salt – 1/2 tsp.
  5. Pepper powder- 1/2 tsp.
  6. Oil – 2 tbsps. ; for frying the chicken

For the dressing:-

  1. Mayonnaise – 3 tbsps.
  2. Thick cream – 4 tbsps.
  3. Paprika powder – 1/2 tsp.
  4. Red chilly garlic sauce – 1 tbsp.

Method:-

  1. Marinate the chicken breasts with salt, pepper powder, Hoisin sauce and red chilly garlic sauce for 1 hour in the refrigerator. Shallow fry the marinated chicken breast in 2 tbsps. of oil. Shred the cooked chicken and set aside. Divide the shredded chicken into 4 portions.
  2. Mix together the mayonnaise, thick cream, paprika powder, red chilly powder and salt to make the dressing.
  3. Cut each burger bun horizontally into two. Apply ½ tsp of butter on the inside of each half of the burger bun and toast them lightly on a tawa (griddle). Keep aside.
  4. Apply 1 tbsp of mayo on the buttered side of all the bun halves.
  5. Spread  the shredded saucy chicken over the buns. Drizzle the mayo dressing over the chicken mixture.
  6. Finally garnish with onions & serve immediately.
Posted in chicken, Breakfast / Dinner, Sandwitches & burgers | Leave a comment

Mutton Kheema kulcha

Makes 4 kulchas.

Ingredients:-

For the kulcha dough:-

  1. All purpose flour – 1.5 cups
  2. Atta – 1/2 cup
  3. Melted ghee- 2 tbsps.
  4. Egg – 1/2 a medium; lightly beaten
  5. Salt – 3/4 tsp.
  6. Curd – 1/2 cup
  7. Sugar – 3/4 heaping tbsp.
  8. Lukewarm water – as required
  9. Baking soda – 3/4 tsp. mixed with 1 tsp. of water

For the mutton kheema filling:-

  1. Mutton mince – 500 grams
  2. Turmeric powder – 1/2 tsp.
  3. Sunflower oil– 1 tbsp.
  4. Garlic – 4 big cloves, chopped
  5. Ginger – 2 tbsps. , minced
  6. Curry leaves – 2 tbsps, minced
  7. Onion – 3 medium, finely chopped
  8. Greenchillies – 3 numbers, very finely chopped + 1 number; chopped
  9. Pepper powder – 1 tsp.
  10. Garam masala powder – 1 tsp.
  11. Cilantro or mint leaves – 1/4 cup, chopped
  12. Tomato – 1/2 cup; pureed in the blender and cooked in 1 tsp. of oil till dry
  13. Egg – 1 medium, beaten lightly

Other ingredients:-

  1. Egg – 1 number; beaten for brushing on top of the kulchas
  2. Melted ghee- for brushing on top of the kulchas

Method:-

  1. Mix together the plain flour, atta, sugar, salt, curd, ghee, egg and lukewarm water to a make a very soft dough. Knead the dough very well and punch the dough as you knead. Keep aside for 2 hours. After 2 hours, add baking soda to water and mix. Add baking soda to the dough and knead again. Keep the dough aside for 30 more minutes. Meanwhile prepare the mutton kheema filling.
  2. Cook the mutton mince adding turmeric powder and 1 tsp. of salt in a pressure cooker. Simmer for 15 minutes after the first whistle. Open the cooker once the pressures subside. Cook till the mince is completely dry. Heat 1 tbsp of oil in a pan & add the chopped garlic and ginger. Cook till raw smell goes. Stir in the onions, greenchillies & curry leaves. Cook till the onions start to turn golden brown in colour. Add 1 tsp. of pepper powder, cooked mince & mix for a minute on high heat.
  3. Add the cilantro, garam masala powder, prepared tomato & salt. Mix well for 2-3 minutes on medium high heat.Finally add 1 chopped greenchilly and mix.
  4. Allow the mixture to cool down to room temperature. Add 1 beaten egg and mix.
  5. Preheat the oven to 200C. ( I used MW convection oven).
  6. Divide the dough into 4 equal portions. Take one portion and roll it into a circle with a rolling pin. Brush melted ghee all over the rolled kulcha. Make stuffed kulchas as shown.
  7. Transfer the kulchas to a greased baking tray. Apply egg wash and prick with a fork all over.
  8. Bake at 200C for 10 minutes. Brush melted ghee and bake further for 2 more minutes at 200C. I cooked the upper side of the kulchas on a tawa to get enough colour.
  9. Sprinkle or spray water on the cooked kulchas and wrap in a foil for 4-5 minutes.
  10. Serve hot with onion raitha.
Posted in Bread, Breakfast / Dinner, Mutton/ Beef | Leave a comment

Simple Mutton fry

mutton fry.jpg

Ingredients:-

  1. Mutton – 1 kg.
  2. Onion – 4 numbers (medium); thinly sliced
  3. Ginger paste – 2 tsps.
  4. Garlic paste – 2 tsps.
  5. Shallot – 6 numbers; ground to a paste
  6. Turmeric powder – 3/4 tsp.
  7. Kashmiri chilly powder – 3 level tsps.
  8. Garam masala powder – 1 level tsp.
  9. Salt to taste
  10. Coconut oil – 1/2 cup
  11. Water – 1/4 cup
  12. Curry leaves – 2 sprigs

Method:-

  1. Heat coconut oil and cook the thinly sliced onions till they turn golden brown in colour. Add the ginger, garlic and shallot pastes and cook for 7-10 more minutes.
  2. Stir in the chilly powder and turmeric powder and cook for a minute on low heat.
  3. Add the mutton pieces and 2 tsps. of salt and cook for 5 minutes on medium high heat. The meat will release a lot of water.
  4. Transfer the mutton mixture to a pressure cooker. Add 1/4 cup more of water and garam masala powder. Cook for 20 minutes after the first whistle. Open the cooker after the pressures subside. Cook till the meat is completely dry and coated with teh onion mixture.
  5. Transfer the cooked meat to a frying pan. Add curry leaves and cook on medium low heat for 30 minutes or till the colour of the meat changes to a black-brown colour.

Note:- This recipe does not call for coriander powder or tomato.

Posted in Lakshmi Nair recipes, Mutton/ Beef, Traditional Kerala dishes | Leave a comment

Chicken Shawarma Rice platter

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Ingredients:-

For the chicken:-

  1. Chicken – 500  grams ( Boneless, skinless breast pieces), cut into 1″ cubes
  2. Salt – slightly less than 1 tsp.
  3. Curd – 2 tbsps.
  4. Garlic – 4 big cloves; ground to a fine paste
  5. Turmeric powder – 1/2 tsp.
  6. Kashmiri chilly powder – 1 level tsp.
  7. Tandoori masala powder – 1 heaping tsp. ( I used Natco Brand)
  8. Cumin powder – 1 tsp.
  9. Lime juice – 1 tbsp.
  10. Oil –2 tbsp. for shallow frying the chicken

For the vegetable mixture:-

  1. Onion – 1 medium; thinly sliced
  2. Cabbage – 1 cup; shredded

For the rice:-

  1. Basmathi rice – 1.5 cups (soaked in water for 30 minutes and drained)
  2. Butter – 1 tbsp.
  3. Oil – 1 tsp.
  4. Clove – 3 numbers
  5. Cinnamon – one 2″ piece
  6. Garlic paste – 1.25 tsp.
  7. Onion – 1 medium; thinly sliced
  8. Pepper powder – 1/2 tsp.
  9. Turmeric powder – 1/2 tsp.
  10. Salt – 1.5 tsps.
  11. Boiling chicken stock – 3 cups
  12. Cinnamon powder – 1/2 tsp.
  13. Spring onion – 1/3 cup; chopped

For the sauce:-

  1. Thick curd – 3/4 cup
  2. Mayonnaise- 2 tbsps.
  3. Garlic paste – 1.25 tsp.
  4. Salt – to taste

Other ingredients:-

  1. Picked cucumber – as needed
  2. French fries – made from one large potato

Method:-

First prepare the chicken:- Marinate the chicken cubes with all the ingredients from 2 to 9 written under “for the chicken” for at least 1 hour in your refrigerator. Heat oil in a frying pan & fry the chicken till browned on both the sides. Remove the fried chicken from the pan & keep aside.

Next prepare the veggies:– To the same pan used for frying the chicken, add the sliced onions and cabbage and fry till the onion turns translucent. Keep the veggies aside.

Then prepare the rice:-  Heat butter and oil. Add cloves and cinnamon. Stir in the garlic paste and cook for a minute. Stir in the sliced onions and fry till the onion turns translucent. Stir in the rice, pepper powder, turmeric powder and fry the rice for 3-4 minutes on medium high heat. Add boiling stock and salt & cover cook on medium low heat for 10 minutes. Add cinnamon powder and spring onion greens and mix.

For the sauce, combine the curd, mayo, garlic paste and salt.

To prepare the platter, first spread the cooked rice on a platter. Spread the sauted veggies, picked cucumber and chicken over the rice in the same order. Finally drizzle the entire garlic flavored sauce on top of the chicken. Garnish with french fries and  serve immediately.

Source:-  Masala Mornings

Posted in chicken, rice, fusion | Leave a comment

Mocha Almond Cake

mocha almond cake.jpg

Ingredients:-

  1. Plain flour –1 cup
  2. Baking powder – 1 tsp. (slightly heaped)
  3. Salt – a pinch
  4. Unsweetened cocoa powder – 1/4 cup
  5. Instant coffee powder – 1/2 tsp.
  6. Boiling water – 1/4 cup + 2  tbsps.
  7. Butter – 100 grams; softened
  8. Castor sugar – 1 cup
  9. Eggs – 2 numbers, large; separated
  10. Vanilla essence – 1 tsp.
  11. Sour cream – 1/2 cup
  12. Almond meal – 1/2 cup

For the mocha frosting:-

  1. Icing sugar – 1 cup
  2. Unsweetened cocoa powder – 1 tbsp.
  3. Butter – 25 grams
  4. Boiling water – 2 tbsps.
  5. Instant coffee powder – 1 tsp.
  6. Roasted salted almonds – as needed (flaked or coarsely crushed)

Method:-

  1. Preheat the oven to 180C.
  2. Sift together the plain flour, salt & baking powder.
  3. Add the cocoa powder and coffee powder to boiling water and mix.
  4. Beat together the softened butter and castor sugar for 10 minutes with a hand mixer till light and fluffy.
  5. Beat in the 2 egg yolks, one by one and beat well after each addition.
  6. Beat in the vanilla essence.
  7. Beat in the cocoa-coffee mixture (made in step 3).
  8. Fold in the dry flour mixture alternated with the sour cream.
  9. Fold in the almond meal.
  10. Beat the 2 egg whites till they hold peaks. Fold in 1/3rd of the beaten egg whites into the cake batter. Finally fold in the remaining beaten egg whites.
  11. Transfer the cake batter to a prepared cake tin. I used an 8″ round tin.
  12. Bake at 180C for 35 minutes. Let the cake cool completely before covering with the mocha buttercream.
  13. For the frosting, mix the cocoa powder, butter and icing sugar in a medium bowl. Dissolve the coffee powder in 2 tbsps. of boiling water. Add coffee to the sugar-cocoa mixture and beat till the mixture turns creamy. Spread the frosting over the cooled cake. Garnish with roasted almond flakes/powder.
Posted in Baking, Cake, Chocolate, Continental | Leave a comment

Bonda cutlets

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Ingredients:-

  1. Potatoes – 2 numbers, medium(boiled & mashed)
  2. Onion – 1 cup, finely chopped
  3. Garlic – 3 big cloves, finely chopped
  4. Greenchilly (preferably Kantharimulaku) – 3-4 numbers or as per taste, very finely chopped
  5. Curry leaves – 2 tbsps, minced
  6. Turmeric powder – 3/4 tsp.
  7. salt to taste
  8. Egg – 1 number; beaten
  9. Bread crumbs – as needed
  10. Oil to deep fry

Method:-

  1. Heat 1 tbsp of oil & add the mustard seeds. Allow them to splutter. Stir in the chopped onions, curry leaves, garlic & greenchillies. Cook till the onions just start to change their colour to golden brown. Don’t brown the onions too much.
  2. Stir in the turmeric powder & cook on low heat for a minute.Add the mashed potato & mix well for 2-3 minutes.
  3. Add the salt. Mix well & remove from heat.
  4. Allow the potato mixture to cool down to room temperature.
  5. Make cutlets as usual by shaping the mixture into patties, dipping patties in beaten egg, rolling in bread crumbs & deep frying.
  6. Drain on paper towels.
  7. Serve hot with ketchup or chutney.
Posted in Fried, snacks | Leave a comment

Mutton mince cutlets

 

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Ingredients:-

  1. Mutton mince – 500 grams
  2. Turmeric powder – 1/2 tsp.
  3. Potato –2 medium or big, boiled, cooled, peeled & mashed
  4. Sunflower oil– 1 tbsp+ as needed to deep fry
  5. Garlic – 4 big cloves, chopped
  6. Ginger – 2 tbsps. , minced
  7. Curry leaves – 2 tbsps, minced
  8. Onion – 3 medium, finely chopped
  9. Greenchillies – 3 to 4 numbers, very finely chopped
  10. Pepper powder – 1 tsp; divided
  11. Garam masala powder – 1 tsp.
  12. Cilantro or mint leaves – 1/4 cup, chopped
  13. salt as needed
  14. Bread  crumbs – 1 cup
  15. Egg – 1 medium, beaten lightly

Method:-

  1. Cook the mutton mince adding turmeric powder and 1 tsp. of salt in a pressure cooker. Simmer for 15 minutes after the first whistle. Open the cooker once the pressures subside. Cook till the mince is completely dry.
  2. Heat 1 tbsp of oil in a pan & add the chopped garlic and ginger. Cook till raw smell goes. Stir in the onions, greenchillies & curry leaves. Cook till the onions start to turn golden brown in colour.
  3. Add 1 tsp. of pepper powder, cooked mince & mix for a minute on high heat.
  4. Add the mashed potatoes, cilantro, garam masala powder & salt. Mix well for 2-3 minutes on medium high heat.
  5. Allow the mixture to cool down to room temperature.
  6. Make cutlets as usual by shaping the mixture into patties, dipping patties in beaten egg, rolling in bread crumbs & deep frying.
  7. Drain on paper towels.
  8. Serve hot.
Posted in Fried, Mutton/ Beef, snacks | Leave a comment

Naadan Mutton Curry

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Ingredients:-

  1. Mutton -500 grams
  2. Meat masala powder – 2 level tbsps.
  3. Coconut oil – 2 tbsp+ 1 tbsp.; divided
  4. Onion – 2 medium,thinly sliced
  5. Shallots – 1 cup; thinly sliced
  6. Garlic- 5 big cloves, chopped
  7. Ginger – 1″piece, julienned
  8. Curry leaves – a few
  9. Coconut cuts – 2 tbsps.
  10. Turmeric powder -1/2 tsp
  11. Coriander powder -2 heaping tbsps
  12. Red chilly powder – 3/4 level tsp.
  13. Pepper powder – 1/2 tsp
  14. Garam masala powder – 3/4 tsp
  15. Tomato – 3/4 cup; chopped
  16. Coconut milk powder – 1 heaping tbsp.
  17. Water – 3/4 cup
  18. Salt to taste

Method:-

  1. Marinate the mutton pieces with 1 tsp. of salt and meat masala powder for 1 hour in your refrigerator.
  2. Heat 1 tbsp. of oil & shallow fry the mutton pieces for 5 minutes on each side. Remove the mutton pieces from the pan and keep aside.
  3. To the same pan, add 2 more tbsps. of oil and stir in the sliced onions, shallots, curry leaves, coconut cuts, the chopped garlic cloves & the julienned ginger. Saute till the onion turns golden brown in color. Add all the masala powders & fry for a minute on low heat.
  4. Throw in the chopped tomato and fry for 15 minutes till the oil starts to separate. Stir in the fried mutton pieces and cover cook on medium heat for 5 minutes. Add 3/4 cup of water, coconut milk powder, enough salt & transfer the mutton masala mixture to your pressure cooker. Simmer for 20 minutes after the first whistle. Open the cooker when the pressures completely subside.
Posted in Mutton/ Beef, Traditional Kerala dishes | Leave a comment

Coconut cream Tarts

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Ingredients:-

For the base:-

  1. Butter – 100 grams (chilled)
  2. Icing/Powdered sugar – 3/4 cup
  3. Salt – 1/2 tsp.
  4. All purpose flour – 1.75 cups
  5. Egg  – 1 small
  6. Vanilla essence – 1/2 tsp.
  7. Chilled water – 1-2 tbsps.

For the coconut filling:-

  1. Butter – 100 grams; melted
  2. Caster sugar – 3/4 to 1 cup
  3. egg – 2 numbers
  4. Coconut essence – 1/2 tsp.
  5. Desiccated coconut – 1 cup
  6. coconut flakes- as required ( I just shredded a piece of coconut with a grater)

Method:-

  1. Sift together the plain flour and salt.
  2. Mix together the sifted flour mixture and icing sugar. Add the chilled butter and mix gently till the mixture resembles coarse bread crumbs. Add egg, essence and chilled water and mix till the whole thing comes together in the form of a dough. Wrap the dough with a cling film and refrigerate for 30 minutes.
  3. Preheat the oven to 190C.
  4. Take the chilled dough and roll it into a circle of 1/4″ thickness. Cut out circles from the rolled out dough using a sharp lid. The circles should be a little bit bigger than the base of the tart molds. Place the circles in mini tart molds. Prick the base and sides of the tarts with a fork.
  5. Bake at 190C for 15 minutes till golden brown in colour. Let the tart cool down completely to room temperature before filling with the coconut mixture.
  6. Beat together the melted butter, egg, coconut essence, caster sugar and coconut cream. Fold in the desiccated coconut and mix. Pour the coconut mixture into the tart shells. Sprinkle flaked coconut on top of the coconut mixture.
  7. Bake the tarts at 180C for 20 minutes. The coconut mixture would be a little jiggly even after the baking time of 20 minutes.
  8. Cool completely before serving.
Posted in Baking, Continental | Leave a comment

Chicken Bread cones

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This recipe will make 6 bread cones. The dough is richer than a regular bread dough.

Ingredients:-

For the dough:-

  1. All purpose flour – 11/2 cups
  2. Instant yeast – 1 level tsp.
  3. Butter – 2 tbsps.; melted
  4. Milk powder – 1 tbsp.
  5. Lukewarm milk– 1/2 cup
  6. Egg – half a big egg
  7. Sugar –1.5 level tbsps
  8. Salt – 3/4 tsp.
  9. Sunflower/ Olive oil – 1 tbsp.
  10. Lukewarm water – as required

For the filling

  1. Mayonnaise – 1/2 cup
  2. Chicken – 250 grams, boiled with salt and pepper and shredded
  3. Capsicum – 1/4 cup; chopped
  4. Tomato ketchup -1 tbsp.
  5. Mustard paste – 1 tsp.
  6. Oregano – 1/2 tsp.
  7. Red chilli flakes – 1/2 tsp.
  8. Salt and pepper powder to taste
  9. Chopped cabbage/lettuce for garnish

Method:-

  1. For the dough, mix together the plain flour, egg, melted butter, oil, milk powder, yeast, sugar, salt, lukewarm milk and water. Knead the dough for a good 15 minutes, also keep banging the dough as you knead. Cover with a damp cloth & keep undisturbed for 1-1.5 hours/ till the dough doubles in volume. The dough has to be really, really soft.
  2. While the dough is resting, make the cone shaped molds using chart paper and foil as shown in the picture. Use a stapler pin to secure the ends of the cone.
  3. Preheat the oven to 190C.
  4. Punch down the risen dough and roll it into a big rectangle of 1/4″ thickness.
  5. Cut the rectangle into long strips or ropes of 1/2″ thickness.
  6. Take a cone shaped mold and wet it’s base.Starting from the bottom tip of the cone mold, start rolling the ‘rope’ round and round the mold keeping the spirals close to each other. You need to cover 3/4th of the mold with the ‘rope’. Repeat to make 5 more bread cones. Keep in a warm place for 30 minutes.
  7. Apply egg wash and bake the cones (with the cone molds) at 190C for 17 minutes/ till the cones turn golden brown in colour. Apply melted butter on the hot cones and keep them covered for a few minutes. Remove the baked bread cones from the molds.
  8. For the filling, mix together mayonnaise, salt & pepper to taste, garlic clove , 1 tbsp of tomato ketchup, 1 tbsp of mustard paste, chopped capsicum, oregano, red chilli flakes and 250 grams of boneless & skinless chicken breasts ( boiled with salt & pepper & shredded) in a bowl.Divide this mixture into 6 equal portions.
  9. Stuff the cones with the chicken mixture. Garnish with shredded cabbage and serve immediately.
Posted in Baking, Bread, chicken, snacks | Leave a comment