Thai Chicken Curry

Thai Chicken red curry !

Method:

Heat oil in a pan,saute boneless chicken and keep aside.(if vegetarian omit the chicken)Now saute mushrooms and add par boiled baby corn and brocolli.To this i added in the Red Thai curry paste followed by the Thai coconut milk and little water..Simply added salt and jaggery to this.A dash of seasoning sauce.Give it a nice boil and add in the basil leaves.Tasted yumm...

Black Chicken

Black Chicken!

A feedback to Ruchi airen's recipe of black chicken.This recipe has been on my mind since the time she posted it as it had a fusion of Chinese n indian ingredients....Thanks so much Ruchi....my kids loved it too

Recipe followed to the T,only change was I preferred putting only 1tsp on garam masala .

Method:
Marinate 6 medium sized chicken drumsticks (poked from all sides with a sharp fork) in salt, 1 tsp red chili pwdr, 2 tsp good quality Garam Masala ( preferably the homemade kind) 1 tbsp ginger garlic paste, 1 1-2 tbsp each of dark soy sauce and vinegar...for about 20-25 minutes. Heat 1 tsp oil and bhuno chicken on medium high to seal the juices. When most of the liquid dries up and the chicken turns slightly crispy...Sprinkle a little water, cover and cook on low flame till chicken is cooked through, about 20 minutes. Remove cover and stir fry on high for another 3-4 minutes, till masala leaves oil! Serve garnished with onion rings!

Bread

White Bread Loaf

Yipeee....i finally baked a bread....feeling so happy ....handling yeast is so tricky and o was skeptical to try....but A big shout out to rakesh ji for the inspiration and amazing recipe of sumod Tom.

Recipe below in masters words......

Makes one large 9” X 5” loaf or two small loaves

Once you learn to make your own basic bread loaves at home, you will never turn back to the bakery ones. It tastes awesome, and you can make it with healthier ingredients, and shape it as you desire.

Ingredients:
Water or Milk – 303g to 340g lukewarm (1 1/3 to 1 ½ cups)
(I used 50:50 water and milk)
Honey or Sugar – 32g (2 tbs)
Instant yeast – 2 1/4 teaspoons
Salt – 1 3/4 teaspoons
Butter or Olive Oil – 28g soft (2 tbs)
Bread flour or All-purpose Flour or Maida – 482g (4 cups)
Milk Powder – 35g (1/3 cup)

Method:
Take ¼ cup lukewarm water, add 1 tsp sugar and the instant yeast, mix well and set aside to rise.

Mix the flour, milk powder and salt in a bowl.
In another large bowl mix all the wet ingredients, (except butter).

Add the risen yeast mix to this. Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.

Add butter little at a time to the mix and keep kneading.
Transfer this to a lightly floured work table, knead gently for 10 minutes (lift, spread and throw or stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)

Place the dough in a lightly greased bowl. Grease the dough also.

Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.

Gently deflate the dough, to shape the bread loaf, take the dough and just spread into a rectangular shape with a rolling pin. Roll up tightly into a log. Place the bread dough in lightly greased loaf pan with the seam area at bottom.

Cover with a wet cloth, and let the dough rise for 45 to 60 minutes (preferably warm place), till it has doubled.
15 Minutes before the bake, pre heat the oven at 200 C.
Just before baking, brush the loaf with little milk or melted butter or egg wash.

Bake in a preheated oven at 200 C, for 40 to 45 minutes for the bread loaf. Remove the bread from the oven, and turn it out onto a rack to cool.

When completely cooled, wrap in plastic, and store at room temperature. Slice the loaf only after cooling.

I bet these tastes much better than the store bought ones, the aroma that fills the house when you bake these, will make you bake it again and again, in fact no more bakery breads.
Happy bread making…..

Note 1: Water required may vary, Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
Note 2: Baking time could vary from different ovens.
Note 3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Note 4: You can brush with egg wash for getting a golden colour for the crown.
Note 5: If the crown of the loaf is getting too much browned, cover with a baking sheet after 25 to 30 minutes.

Orange cake

Orange Cake !!

A big shout out to my favorite chef Atul sir...whose recipes are the Bestttt!
This has been on my mind since the time I saw it and I finally made it today was superrr yummm!

Only change was tht I skipped the sour cream and orange juice at the end.

Recipe Adapted From Cleobuttera

Oven Preheated at 180 C Baking time 33-38 Minutes.

This is one of the most delicious cakes I have baked even if I say so myself -It was feather light and delicious.

160 Grams Flour.3 Tablespoons Corn Flour / Corn Starch.
1/4 Teaspoon Baking Soda.
1.5 Teaspoons Baking Powder.
100 Grams Butter.
60 Ml White Oil.
160 Grams Granulated Sugar - Powder it.
2 Teaspoons Orange Zest.
1 Teaspoon Lemon Zest.
1/2 Cup Freshly Squeezed Orange .
1/4 Cup Sour Cream - If not using sour cream increase orange juice by 1/4 cup.
2 Eggs - 100 grams approx.
1 Teaspoon Vanilla Essence.
Lets Get Baking:
1. Mix together flour , baking soda and baking powder , set aside.
2. Using a paddle attachment beat up butter and oil for a minute till light and frothy , then add sugar slowly along with orange and lemon zest , as sugar is powdered it will take 1-2 minutes to get a nice lemony color and fluffy texture.
3. Add in eggs one at a time , continue to mix well , also adding in vanilla and sour cream. Blend well.
4. Now turn off the electric mixer and fold in the flour mixture alternately with the orange juice , beginning and ending with the flour mixture The idea is to incorporate the flour well , beat in air while not over working the batter . This gives you the feathery texture of the cake.
5. Bake in a well prepared pan for 33-38 minutes till a skewer comes out clean.
6. Take the baked cake out , while its still in the baking dish and hot , lightly puncture the surface and brush orange juice , I didn't add sugar to the juice . Unmould when the cake cools , and brush the other side too with orange juice in the same way.

Coffee Caramel Custard

COFFEE CARAMEL CUSTARD

INGREDIENTS :

SUGAR ¼ CUP FOR CARAMELIZATION,1/2 CUP TO BE USED LATER

2 TABLE SPOONS WATER

MILK 2 1/2 CUPS

EGGS 4

1/4TH TSP COFFEE POWDER

PINCH OF CINNAMON POWDER

METHOD :

HEAT A FLAT PAN AND ADD QUARTER CUP OF SUGAR IN IT. ADD A 2 TBSP OF WATER AND HEAT TILL THE SUGAR CARAMELIZES,KEEP MIXING IT TILL YOU GET A BROWN COLOR.TAKE OFF HEAT AND MIX A PINCH OF COFFEE IN IT. POUR THE CARAMEL INTO A MOULD AND LET IT SETTLE BY COOLING.I KEPT IT IN THE FREEZER FOR 15MINS.

HEAT 4-5 CUPS OF WATER IN A COOKER OR DEEP VESSEL.PLACE A METALLIC RING INSIDE.IN THE MEAN TIME,HEAT MILK TILL WARM. BREAK EGGS INTO A BOWL,WHISK AND ADD HALF CUP OF SUGAR, 1/4TH TSP COFFEE POWDER AND A PINCH OF CINNAMON POWDER AND MIX GENTLY WITH A WHISK. NOW ADD WARM MILK AND MIX. STRAIN THE MIXTURE. POUR THE EGG-MILK MIXTURE INTO THE MOULD WITH THE CARAMEL AND COVER IT WITH A ALUMINIUM FOIL AND PLACE IT IN THE DEEP VESSEL. COVER WITH LID AND STEAM FOR TWENY FIVE-THIRTY MINUTES. REMOVE WHEN DONE.

ALLOW IT TO COOL OUTSIDE FIRST FOR 15 MINUTES THEN KEEP IN THE FRIDGE TO COOL.AFTER HALF N HOUR TAKE IT OUT LOOSEN THE SIDES OF THE CUSTARD AND TURN IT UPSIDE DOWN ON THE SERVING PLATE.NOW KEEP IT IN THE FREEZER FOR 2-3 HOURS BEFORE YOU SERVE.AN ALL TIME FAVOURITE FOR KIDS….ENJOY IT CHILLED!!