Coconut cream Tarts

20170621_101328

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

20170620_190052.jpg

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

Cardamom flavored Sesame Butter cookies

IMG_7459

Sesame butter cookies

Ingredients:-

  1. Plain flour – 2 cups
  2. Powdered sugar – 1/2 cup
  3. White sesame seeds – 2 level tbsps; toasted for 3 minutes in a saucepan
  4. Baking powder- 1.5 tsps.
  5. Salt – a pinch
  6. Cardamom powder – 1 tsp.
  7. Butter – 100 grams; melted and cooled
  8. Oil – 1/4 cup

Method:-

  1. Mix together the flour, powdered sugar, toasted sesame seeds, baking powder, powdered cardamom and salt.
  2. Add oil and melted butter to the flour mixture and work for 10-15 minutes. The mixture will resemble coarse bread crumbs.
  3. Cover and keep the mixture aside for 2 hours.
  4. Preheat the oven to 190C.
  5. Make small balls from the mixture and place them on a cookie tray lined with foil. Add some more oil if you cannot make balls .
  6. Bake in the oven at 190C for 15-18 minutes. They will develop cracks on baking.
  7. Let cool completely before serving.
Posted in Baking, Cookies, fusion | Leave a comment

Chocolate Yogurt Cake

20170619_163058.jpg

Ingredients:-

  1. Plain flour –1.75 cups
  2. Baking soda – 1/2 tsp.
  3. Baking powder – 2 tsps.
  4. Salt – a pinch
  5. Unsweetened cocoa powder – 4 tbsps. (slightly heaped)
  6. Butter – 150 grams; softened
  7. Castor sugar – 1.75 cups
  8. Eggs – 2 numbers, large
  9. Vanilla essence – 1 tsp.
  10. Thick curd – 1 cup
  11. Boiling water – 1/3 cup

For the glaze:-

  1. Dark chocolate – 1 cup; grated
  2. Heavy cream – 3/4 cup
  3. Icing sugar – 1/2 cup

Method:-

  1. Preheat the oven to 180C.
  2. Sift together the plain flour, salt, cocoa powder, baking soda & baking powder.
  3. Beat together the softened butter and castor sugar for 10 minutes with a hand mixer till light and fluffy.
  4. Beat in the 2 eggs, one by one and beat well after each addition.
  5. Beat in the vanilla essence.
  6. Fold in the dry flour mixture alternated with the curd.
  7. Finally add the boiling water and mix.
  8. Transfer this mixture to a prepared cake tin. I used an 9×13″ rectangle tin.
  9. Bake at 180C for 35 minutes.
  10. For the frosting, melt the dark chocolate along with cream. Allow the mixture to cool down completely. Add the icing sugar and beat till the mixture is light and fluffy. Apply this frosting over the cake.
Posted in Baking, Cake, Chocolate, Continental | Leave a comment

Tarragon Chicken pasta

20170619_122428

Ingredients:-

  1. Uncooked pasta – 2 cups
  2. Oil – 2 tbsps.
  3. Garlic – 2 big cloves; minced

For the tarragon sauce:-

  1. Cooking cream – 1 cup
  2. Milk – 1 cup
  3. Garlic powder – 1/2 tsp.
  4. Pepper powder – 1/2 tsp.
  5. Mustard paste – 1/2 tsp.
  6. Dried tarragon – 1 tsp.
  7. Cream cheese – 2 tbsps.
  8. Salt to taste

For the chicken:-

  1. Chicken – 250 grams, julienned
  2. salt – 3/4 tsp.
  3. Baking powder – 1 tsp.
  4. Pepper powder – 1/2 tsp.
  5. Red chilly sauce- 2.5 tbsps.
  6. Soy sauce – 3 tbsps.
  7. Mustard paste – 1 tsp.
  8. White vinegar – 1/2 tbsp.

Method:-

  1. Marinate chicken strips with all the ingredients from 2 to 8 written under ” for the chicken” for 1 hour in the refrigerator. Heat 2 tbsps. of oil in a frying pan & add the minced garlic. Fry for a minute and stir in the marinated chicken strips. Cook for 10 minutes till the chicken is done.
  2. Cook the pasta adding salt till Al Dante and set aside.
  3. Mix together the cream, milk, garlic powder, dried tarragon, salt, pepper powder, garlic powder, cream cheese and mustard paste in a sauce pan & cook till the mixture comes to a rolling boil. This is the tarragon sauce. Add the cooked chicken and boiled pasta to the tarragon sauce and toss to combine.
  4. Serve hot.

Source:-  Masala Mornings

Posted in Chinese, fusion, pasta | Leave a comment

Soy chunks and coconut masala fry

20170613_120104.jpg

Ingredients:-

  1. Dried Soy chunks – 1 cup
  2. Salt to taste
  3. Coconut oil – 2 tbsps.+ 1 tbsp.; divided
  4. Onion – 4 numbers, medium; thinly sliced
  5. Shallots – 10 numbers; sliced
  6. Garlic – 4 big numbers; chopped
  7. Coconut cuts – 1/4 cup
  8. Ginger – 1/2 tsp.; pasted
  9. Turmeric powder – 1/4 tsp.
  10. Kashmiri chilly powder – 1/2 tsp.
  11. Coriander powder – 1 heaping tsp.
  12. Garam masala powder – 1/2 tsp.
  13. Tomato – 1/4 cup; finely chopped
  14. Crushed pepper corns- 1/4 tsp.

Method:-

  1. Soak the soy chunks in hot water for 20 minutes. Wash the soy chunks well and squeeze out the water from the chunks. Repeat this step 3 times. Cut the soy chunks into smaller pieces.
  2. Transfer the chopped chunks into a pressure cooker. Add a pinch of turmeric powder, 3/4 tsp. of salt and 1/4 cup of water. Cook for a whistle on medium heat.
  3. Heat 2 tbsps. of coconut oil in a wok and add the thinly sliced onions, chopped garlic, curry leaves and coconut cuts. Saute’ till the onion turns golden brown in colour. Add the ginger paste and cook till the raw smell goes.
  4. Stir in the masala powders and stir fry for 2 minutes on low heat.
  5. Add the chopped tomato and fry for 10 minutes or till oil separates.
  6. Add the cooked soy chunks and 1 more tbsp. of oil.
  7. Fry for 10-15 minutes or till dry. Finally add the crushed pepper corns and remove from heat.
Posted in Stir fry, Traditional Kerala dishes | Leave a comment

Chicken and cheese Burger

20170618_130158.jpg

This recipe will  make 6 burgers.

Ingredients:-

For the burger patties:-

  1. Chicken mince – 500 grams
  2. Pepper powder – 1/2 tsp.
  3. Worcestershire sauce – 1 tbsp.
  4. Oregano – 1/2 tsp.
  5. Garlic – 4 big cloves (pasted)
  6. Ginger paste- 1/2 tsp.
  7. Thyme – 1/4 tsp.
  8. Salt – 1.5 tsp. (approx.)
  9. Egg- 1/2 a medium; beaten
  10. Bread – 2 slices soaked in 1/4 cup of milk for 15 minutes, squeezed and crumbled
  11. Bread crumbs – as required
  12. Oil – 1/4 cup; for shallow frying the patties

For the coleslaw:-

  1. Cabbage – 1 cup; shredded
  2. Mayo – 1/2 cup
  3. Sugar –  a pinch
  4. pepper powder – 1/4 tsp.

For assembling the burger:-

  1. Burger bun –6 numbers
  2. Butter – as needed
  3. Tomato ketchup – 6 tsps.
  4. Cheddar Cheese slices – 6 numbers
  5. Onion rings – 6 numbers
  6. Tomato slices – 6 numbers

Method:-

Let’s make the patties first

  1. Pulse the chicken mince with Worcestershire sauce, garlic paste, ginger paste, thyme, oregano, pepper powder, egg, the crumbled bread slices and salt by using a food processor. Transfer the mixture to a mixing bowl.
  2. Divide the mixture into 6 equal portions and shape each portion into a circle of 3″diameter and 1 cm thickness. Coat the burger patties with bread crumbs.
  3. Heat 4 tbsps. of oil in a broad pan and shallow-fry each patty till it turns golden brown in colour from both the sides. This will take only about 2 minutes per side. Drain on absorbent paper and keep aside.

For the coleslaw

Mix together all the ingredients written under “for the coleslaw“.

To assemble the burger

  1. 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.
  2. Apply 1 tbsp of the coleslaw on the buttered side of all the lower bun halves.
  3. Apply tomato ketchup on the buttered side of all the upper bun halves.
  4. Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.
  5. Place a patty over it. Place a cheese slice over the hot patty.
  6. Place onion and tomato rings over the cheese slice and cover with upper half of the bun with the buttered side facing down and press it lightly.
  7. Repeat with the remaining ingredients to make 5 more burgers.
Posted in chicken, Continental, Sandwitches & burgers | Leave a comment

Chocolate and Nutella Thumbprint cookies

20170612_103905.jpg

Ingredients:-

  1. Plain flour – 1.75 cups
  2. Unsweetened cocoa powder – 3 bit heaping tbsps.
  3. Almond meal – 1/2 cup
  4. Salt – a pinch
  5. Butter – 200 grams
  6. Caster sugar – 1 cup
  7. Egg yolk – 1 number
  8. Vanilla essence – 1 tsp.
  9. Nutella – as required

Method:-

  1. Sift together the flour, cocoa powder and salt. Add the almond meal and mix.
  2. Beat together the butter and sugar till creamy and fluffy.
  3. Beat in the egg yolk and essence. Fold in the dry ingredients mixture.
  4. Refrigerate the cookie dough for 1 hour.
  5. Preheat the oven to 180C.
  6. Make small lime sized balls from the cookie dough and place them on a tray lined with foil. Make a pit in the center with your thumb.
  7. Bake in the oven at 180C for 17 minutes. When the cookies are still hot, press in the pit once again to ensure that there is enough space to pipe the Nutella. Let the cookies cool completely to room temperature. Pipe Nutella into the pits you had made.
Posted in Baking, Chocolate, Continental, Cookies | 2 Comments

Saucy fried chicken rice

20170609_125412.jpg

Ingredients:-

For the saucy chicken fry :-

  1. Chicken – 200  grams ( Boneless, skinless breast pieces), cut into small cubes
  2. Salt – 1/2 tsp / to taste
  3. Kashmiri chilly powder – 1/2 tsp.
  4. Paprika powder- 1/2 tsp.
  5. Tandoori masala powder – 1 tbsp. ( I used Natco Brand)
  6. Plain flour – 1 tbsp.
  7. Garlic paste – 1/2 heaping tsp.
  8. Sambal Oelek – 1 tbsp.
  9. Lemon juice – 1 tbsp.
  10. Oil – 2 tbsps. to shallow fry the chicken cubes

For the rice:-

  1. Basmathi rice – 1 cup (soaked in water for 30 minutes and drained)
  2. Oil – 1 tbsp.
  3. Salt – 1 tsp.
  4. Boiling water – 2 cups
  5. Oil – 1 tbsp.
  6. Garlic – 1/2 tbsp.; chopped
  7. Ginger – 1/2 tbsp; chopped
  8. Green capsicum – 1 /2 a medium; chopped
  9. Carrot – half a medium; chopped
  10. Sweet corn – 1/4 cup
  11. Soy sauce – 1/2 tbsp.
  12. pepper powder – 1/2 tsp.
  13. Vinegar -1 tsp.
  14. Sweet chilli sauce – 1 tbsp.
  15. Cilantro – 1/4 cup; chopped

Method:-

First prepare the chicken:- Marinate the chicken cubes with all the ingredients from 2 to 9 written under “for the saucy chicken fry” for at least 30 minutes. Heat oil in a frying pan & fry the chicken till browned on both the sides. Remove the fried chicken cubes from the pan & keep aside.

Then prepare the rice:-  Heat oil and add the rice. Fry the rice for 3-4 minutes on medium high heat. Add boiling water and salt & cover cook on medium low heat for 10 minutes.

The final step:- To the same pan used for frying the chicken, add 1 more tbsp. of oil & add the chopped ginger and garlic. Cook till they start to change colour. Add the chopped carrot, capsicum and sweet corn and fry for 2 minutes on medium high heat. Stir in the chicken ad mix. Add the cooked rice, vinegar, soy sauce, sweet chilli sauce, pepper powder and cilantro. Toss well to combine.

Posted in chicken, fusion, rice | Leave a comment

Butterless banana nut bread

20170610_182903.jpg

Ingredients:-

  1. Plain flour –1.5 cups
  2. Baking powder – 1 tsp.
  3. Baking soda – 1 tsp.
  4. Salt – a pinch
  5. Eggs – 3 numbers; large; separated
  6. Caster sugar – 1 cup
  7. Sunflower oil – 1/2 cup
  8. Vanilla essence – 1 tsp.
  9. Whole milk – 1/2 cup
  10. Very ripe bananas – 3 numbers; mashed
  11. Walnuts – 1/2 cup; coarsely chopped

Method:-

  1. Preheat the oven to 180C.
  2. Sift together the plain flour, salt, baking soda & baking powder. Add 1 heaping tbsp. of the sifted plain flour mixture to the walnuts and toss to coat.
  3. Beat the 3 egg yolks adding the caster sugar, little by little. Beat for 5-7 minutes till the mixture is pale, creamy and very thick.
  4. Beat in the oil little by little.
  5. Beat in the vanilla essence and mashed bananas.
  6. Fold in the dry flour mixture alternated with the milk. Fold in the walnuts.
  7. Beat the 3 egg whites till they hold stiff peaks. Fold in the egg whites into the cake batter. The batter would be a bit thin.
  8. Transfer this mixture to a prepared 9×9″ brownie pan.
  9. Bake at 180C for 30 minutes and at 160C for 20 minutes.
Posted in Baking, Cake, Continental | Leave a comment