Ingredients:
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
Method:
In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Thursday, February 26, 2009
Fried Chicken
Ingredients:
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Method:
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Method:
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Garlic Chicken Fried Chicken
Ingredients:
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
Method:
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
Method:
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Wednesday, February 25, 2009
Buttermilk Potato Fried Chicken
Ingredients:
1 (3 pound) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil
Method:
Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight.
When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.
1 (3 pound) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil
Method:
Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight.
When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.
Awesome Fried Chicken
Ingredients:
1 (4 pound) whole chicken, cut into 8 pieces
1 quart butter milk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying
Preparation:
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
1 (4 pound) whole chicken, cut into 8 pieces
1 quart butter milk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying
Preparation:
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
Scotto Cheese Lasagna
Ingredients:
1 (32 ounce) container ricotta cheese
2 eggs, beaten
5 cups Prego Traditional Italian Sauce
12 lasagna noodles, cooked and drained
1 1/2 pounds mozzarella cheese, thickly sliced
2 cups grated Parmesan cheese
1 (10 ounce) package Pepperidge Farm Mozzarella & Garlic Bread
Preparation:
Preheat the oven to 350 degrees F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1 1/2 cups mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350 degrees F for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400 degrees F for the bread. Bake the bread according to the package directions
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
1 (32 ounce) container ricotta cheese
2 eggs, beaten
5 cups Prego Traditional Italian Sauce
12 lasagna noodles, cooked and drained
1 1/2 pounds mozzarella cheese, thickly sliced
2 cups grated Parmesan cheese
1 (10 ounce) package Pepperidge Farm Mozzarella & Garlic Bread
Preparation:
Preheat the oven to 350 degrees F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1 1/2 cups mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350 degrees F for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400 degrees F for the bread. Bake the bread according to the package directions
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
Grilled Egg Sandwich
Ingredients
4 hard boiled eggs,
shelled and julienned1 spring onion,
chopped fine1 tomato,
chopped fine1 capsicum,
chopped fine3 green chillies chopped finely(optional),
50ml mayonnaise,
20g fried onions,
8 slices bread,
100g butter,
coriander leaves finely chopped,
salt and pepper to taste
Method
1. Mix egg with all the chopped vegetables,mayonnaise,fried onions,coriander leaves and seasoning.
2. Butter the bread slices on both sides.
3. Put the filling on four breads and cover them each with the remaining four breads.
4. Grill the breads on high till golden brown.
5. Remove and cut into two pieces.
6. Serve with potato wafers and tomato ketchup.
Tips Do not stuff a lot of filling on the bread,it can drip while eating.
4 hard boiled eggs,
shelled and julienned1 spring onion,
chopped fine1 tomato,
chopped fine1 capsicum,
chopped fine3 green chillies chopped finely(optional),
50ml mayonnaise,
20g fried onions,
8 slices bread,
100g butter,
coriander leaves finely chopped,
salt and pepper to taste
Method
1. Mix egg with all the chopped vegetables,mayonnaise,fried onions,coriander leaves and seasoning.
2. Butter the bread slices on both sides.
3. Put the filling on four breads and cover them each with the remaining four breads.
4. Grill the breads on high till golden brown.
5. Remove and cut into two pieces.
6. Serve with potato wafers and tomato ketchup.
Tips Do not stuff a lot of filling on the bread,it can drip while eating.
Dates n Nuts Slices
Ingredients
1 teaspoon butter
1 tablespoon condensed milk
3/4 cup black seedless dates, chopped
3/4 cup mixed dried fruits, chopped
a pinch cardamom powder
1 tablespoon icing sugar
Method:
Melt butter. Mix condensed milk, dates, mixed dried fruit. Then add sugar and cardamom powder. Pour the mixture into a flat platter & refrigerate till it gets solid. Then cut slices in strips shape & serve.
1 teaspoon butter
1 tablespoon condensed milk
3/4 cup black seedless dates, chopped
3/4 cup mixed dried fruits, chopped
a pinch cardamom powder
1 tablespoon icing sugar
Method:
Melt butter. Mix condensed milk, dates, mixed dried fruit. Then add sugar and cardamom powder. Pour the mixture into a flat platter & refrigerate till it gets solid. Then cut slices in strips shape & serve.
Chicken Biriyani
Chicken biriyani ingredients:
1. Chicken - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup (chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardamom - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3
Preparation:
First clean and wash the chicken pieces. Drain all the water and keep it aside.Next make a paste with green chillies, ginger and garlic. Take a pressure cooker and heat with 5 tsp of ghee. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.Fry for few seconds. Then add onions and sauté for 2 mins. Then add tomato pieces, chicken pieces and paste. Sauté until the raw smell disappears.Now add the washed basmati rice and combine well.Then add coconut milk, water, coriander leaves and mint leaves. Again combine well and close the pressure cooker.Pressure cook for 2 whistles and switch off the stove.Chicken biriyani is ready. Serve with onion raitha.
1. Chicken - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup (chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardamom - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3
Preparation:
First clean and wash the chicken pieces. Drain all the water and keep it aside.Next make a paste with green chillies, ginger and garlic. Take a pressure cooker and heat with 5 tsp of ghee. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.Fry for few seconds. Then add onions and sauté for 2 mins. Then add tomato pieces, chicken pieces and paste. Sauté until the raw smell disappears.Now add the washed basmati rice and combine well.Then add coconut milk, water, coriander leaves and mint leaves. Again combine well and close the pressure cooker.Pressure cook for 2 whistles and switch off the stove.Chicken biriyani is ready. Serve with onion raitha.
Coconut Kadhi
Ingredients
1 1/2 cups coconut milk
2 tablespoons Bengal gram flour (besan)
3/4 cup fresh curds
2 cardamoms (elaichi)
2 cloves
25 mm. (1") stick cinnamon
1 bay leaf
6 curry leaves
1 teaspoon ginger, grated
1 1/2 teaspoons fresh red chilli, sliced
1 teaspoon oil
salt to taste
Method
1.Add the gram flour to the curds, mix well and keep aside.
2.Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves.
3.When the curry leaves splutter, add the ginger and red chilli and stir for a few seconds.
4.Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously.
5.Add the gram flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.
1 1/2 cups coconut milk
2 tablespoons Bengal gram flour (besan)
3/4 cup fresh curds
2 cardamoms (elaichi)
2 cloves
25 mm. (1") stick cinnamon
1 bay leaf
6 curry leaves
1 teaspoon ginger, grated
1 1/2 teaspoons fresh red chilli, sliced
1 teaspoon oil
salt to taste
Method
1.Add the gram flour to the curds, mix well and keep aside.
2.Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves.
3.When the curry leaves splutter, add the ginger and red chilli and stir for a few seconds.
4.Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously.
5.Add the gram flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.
Peppermint Sweets Christmas Special
Ingredients:
12 tablespoons of icing sugar,
1 egg white,
green food colouring (optional),
peppermint flavouring and
cooking chocolate.
Method:
Add to a bowl the icing sugar, egg white, 4 drops of peppermint flavouring and 12 drops of green food colouring. Mix well and kneed the mixture to form a smooth ball. If the mixture is a little too wet add more icing sugar.
Roll the ball into a large sausage and slice into individual sweets. Use your hands to shape the sweets and leave them on a chopping board to dry.
Melt the chocolate in a dish in the microwave, it will only need a minute or two. Don't over do it, it just needs enough time to melt. If you do not have a microwave, you may need an adult to help. Stand a mixing bowl inside a pan of boiling water on the hob, keep the water simmering. Don’t let any water bubble over the side and into the chocolate because this spoils the chocolate. Be careful not to let the pan boil dry.
Dip each sweet into the chocolate half way, and leave it on some tinfoil until the chocolate sets.
To package your home made sweets you could buy a small metallic gift box or gift bag, or you could bundle the sweets in paper napkins tied up with ribbon or tinsel, these look a bit like mini Santa sacks.
12 tablespoons of icing sugar,
1 egg white,
green food colouring (optional),
peppermint flavouring and
cooking chocolate.
Method:
Add to a bowl the icing sugar, egg white, 4 drops of peppermint flavouring and 12 drops of green food colouring. Mix well and kneed the mixture to form a smooth ball. If the mixture is a little too wet add more icing sugar.
Roll the ball into a large sausage and slice into individual sweets. Use your hands to shape the sweets and leave them on a chopping board to dry.
Melt the chocolate in a dish in the microwave, it will only need a minute or two. Don't over do it, it just needs enough time to melt. If you do not have a microwave, you may need an adult to help. Stand a mixing bowl inside a pan of boiling water on the hob, keep the water simmering. Don’t let any water bubble over the side and into the chocolate because this spoils the chocolate. Be careful not to let the pan boil dry.
Dip each sweet into the chocolate half way, and leave it on some tinfoil until the chocolate sets.
To package your home made sweets you could buy a small metallic gift box or gift bag, or you could bundle the sweets in paper napkins tied up with ribbon or tinsel, these look a bit like mini Santa sacks.
Dal Makhani
Ingredients
50g (soaked) whole black beans
1 tablespoon coriander leaves
10g (soaked) rajma
10g (soaked) channa dal
1-tablespoon ginger-garlic paste
30g yogurt
50g blanched chopped tomato
1/2 small onion (chopped)
Salt
Red chilly powder
Method:
Take the pulses and clean them properly.
Add water, salt, chili powder, ginger garlic paste and cook in pressure cooker for about 40 minutes or till the dals get cooked.
Mash the dals and leave on low flame, so that the pulses get properly mixed.
Add the beaten yogurt and cook for 3-4 minutes.
Take a pan and heat a tablespoon of water. Add onions and cook till they soften.
Add chopped tomatoes, chilly and little salt. Stir for about 5 minutes.
Add this mixture to the dals and simmer for about 5 minutes.
Garnish makhani dal with coriander leaves and then serve it hot.
50g (soaked) whole black beans
1 tablespoon coriander leaves
10g (soaked) rajma
10g (soaked) channa dal
1-tablespoon ginger-garlic paste
30g yogurt
50g blanched chopped tomato
1/2 small onion (chopped)
Salt
Red chilly powder
Method:
Take the pulses and clean them properly.
Add water, salt, chili powder, ginger garlic paste and cook in pressure cooker for about 40 minutes or till the dals get cooked.
Mash the dals and leave on low flame, so that the pulses get properly mixed.
Add the beaten yogurt and cook for 3-4 minutes.
Take a pan and heat a tablespoon of water. Add onions and cook till they soften.
Add chopped tomatoes, chilly and little salt. Stir for about 5 minutes.
Add this mixture to the dals and simmer for about 5 minutes.
Garnish makhani dal with coriander leaves and then serve it hot.
Chicken Chili
Cooking Time: 1 hour
Ingredients
150g chicken (boneless)
1/4 tablespoon salt
1/4 tablespoon red chilli powder
1/4 tablespoon pepper powder
1 tablespoon Worcester shire sauce
1 tablespoon arrowroot powder
1/2 egg white
40g capsicum
40 g cucumber
40g onion
1 tablespoon oil
(For sauce) 1/2 tablespoon garlic (chopped), 1/2 tablespoon vinegar, 2 tablespoon water, 1/2 tablespoon arrowroot powder, 1/3 tablespoon salt, 1/3 tablespoon sugar 1/2 tablespoon soya sauce, 1/4 tablespoon pepper powder
Method:
Take the chicken and wash it properly. Now let it dry.
Add salt and chilli powder along with Worcester/shire sauce to the chicken and leave aside for half an hour.
Mix arrowroot powder with egg white and marinate the chicken with this paste.
Set the oven at a temperature of 400' F and roast the chicken for about 40 minutes or till the chicken gets completely cooked.
Heat oil and saute all the vegetables. Add a little sauce.
In that mixture, add chicken and all the sauce ingredients and stir properly.
Simmer for about 10 minutes, till the sauce coats the chicken pieces well.
Ingredients
150g chicken (boneless)
1/4 tablespoon salt
1/4 tablespoon red chilli powder
1/4 tablespoon pepper powder
1 tablespoon Worcester shire sauce
1 tablespoon arrowroot powder
1/2 egg white
40g capsicum
40 g cucumber
40g onion
1 tablespoon oil
(For sauce) 1/2 tablespoon garlic (chopped), 1/2 tablespoon vinegar, 2 tablespoon water, 1/2 tablespoon arrowroot powder, 1/3 tablespoon salt, 1/3 tablespoon sugar 1/2 tablespoon soya sauce, 1/4 tablespoon pepper powder
Method:
Take the chicken and wash it properly. Now let it dry.
Add salt and chilli powder along with Worcester/shire sauce to the chicken and leave aside for half an hour.
Mix arrowroot powder with egg white and marinate the chicken with this paste.
Set the oven at a temperature of 400' F and roast the chicken for about 40 minutes or till the chicken gets completely cooked.
Heat oil and saute all the vegetables. Add a little sauce.
In that mixture, add chicken and all the sauce ingredients and stir properly.
Simmer for about 10 minutes, till the sauce coats the chicken pieces well.
Wednesday, February 18, 2009
Chicken & Vegetable Soup
Ingredients
300 gm green cabbage
30 gm onion, finely chopped
150 gm potatoes
15 gm coriander stems, finely chopped
30 gm unsalted white butter
1/2 tsp cumin
1/2 tbs yeast
2 bay leaves
900 ml chicken stock
100 gm boneless chicken
1/2 tsp black pepper
1 wholewheat roti
10 gm coriander leaves
Salt
Method:
Take the onion and coriander stems and chop them.
The next step consists of dicing the chicken.
Take the roti and cut it into small pieces. Now toast the roti.
Take the cabbage and remove its outer leaves and dice. Also scrape and dice the potatoes.
Take a pan and put butter in it for heating. Saute the cumin and bay leaves, until they start to crackle.
Add the veggies and chicken and sauté for 6-8 minutes.
Add yeast to the mixture and stir properly.
Pour chicken stock into the pan and bring the mixture to a boil. Simmer for about 10 minutes.
Add salt and black pepper and mix well.
Garnish the mixture with the toasted roti and coriander leaves and your delicious soup is ready to be served hot.
300 gm green cabbage
30 gm onion, finely chopped
150 gm potatoes
15 gm coriander stems, finely chopped
30 gm unsalted white butter
1/2 tsp cumin
1/2 tbs yeast
2 bay leaves
900 ml chicken stock
100 gm boneless chicken
1/2 tsp black pepper
1 wholewheat roti
10 gm coriander leaves
Salt
Method:
Take the onion and coriander stems and chop them.
The next step consists of dicing the chicken.
Take the roti and cut it into small pieces. Now toast the roti.
Take the cabbage and remove its outer leaves and dice. Also scrape and dice the potatoes.
Take a pan and put butter in it for heating. Saute the cumin and bay leaves, until they start to crackle.
Add the veggies and chicken and sauté for 6-8 minutes.
Add yeast to the mixture and stir properly.
Pour chicken stock into the pan and bring the mixture to a boil. Simmer for about 10 minutes.
Add salt and black pepper and mix well.
Garnish the mixture with the toasted roti and coriander leaves and your delicious soup is ready to be served hot.
Tuesday, February 17, 2009
Hyderabad Biryani
Ingredients:
350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
2 tbsp Milk
1/3 cup Mint
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt according to taste
Making:
Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Place a moist cloth on top, cover the lid tightly so that it gets sealed.
Put the handi on dum in a pre-heated oven for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.
350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
2 tbsp Milk
1/3 cup Mint
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt according to taste
Making:
Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Place a moist cloth on top, cover the lid tightly so that it gets sealed.
Put the handi on dum in a pre-heated oven for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.
Butter Cookies
Ingredients:
6 cups All purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract
Making:
Sift flour, baking powder, salt and sugar together. Mix well.
Add the butter.
Add egg, cream and vanilla extract thoroughly.
Wrap this dough into a foil and refrigerate for at least 24 hrs.
Reheat the oven for 400 degrees.
Now roll the dough into a crust which is 1/4 to 1/8 thick.
Now with the help of a cookie cutter, cut the cookies.
Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.
6 cups All purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract
Making:
Sift flour, baking powder, salt and sugar together. Mix well.
Add the butter.
Add egg, cream and vanilla extract thoroughly.
Wrap this dough into a foil and refrigerate for at least 24 hrs.
Reheat the oven for 400 degrees.
Now roll the dough into a crust which is 1/4 to 1/8 thick.
Now with the help of a cookie cutter, cut the cookies.
Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.
Black Forest Pie
Ingredients:
1 Pastry Shell (baked)
4 oz unsweetened Baking Chocolate
14 oz sweetened Condensed Milk
1 tsp Almond Extract
1 1/2 cup Whipping Cream (whipped)
21 oz can Cherry Pie Filling Almonds (Toasted)
Making:
Melt chocolate with sweetened condensed milk over low heat in pan.
Remove from heat.
Combine almond extract and stir well.
Pour it into a bowl and let it cool completely.
Beat it till it becomes smooth.
Mix whipped cream.
Place it into prepared pastry shell.
Let it chill about 4 hours so that it is set.
Serve it with the cherry pie filling.
Garnish with toasted almonds.
1 Pastry Shell (baked)
4 oz unsweetened Baking Chocolate
14 oz sweetened Condensed Milk
1 tsp Almond Extract
1 1/2 cup Whipping Cream (whipped)
21 oz can Cherry Pie Filling Almonds (Toasted)
Making:
Melt chocolate with sweetened condensed milk over low heat in pan.
Remove from heat.
Combine almond extract and stir well.
Pour it into a bowl and let it cool completely.
Beat it till it becomes smooth.
Mix whipped cream.
Place it into prepared pastry shell.
Let it chill about 4 hours so that it is set.
Serve it with the cherry pie filling.
Garnish with toasted almonds.
French Bread
Ingredients:
6 Cup Whole Wheat Flour
1 Cup Yogurt
1 tblsp Dry Yeast
1/2 Cup Water (warm)
1 1/2 Cup Water (hot)
1 tblsp Salt Cornmeal
Making:
Put yeast in warm water.
Let it dissolve in warm water for 5 minutes, set aside.
In a big jar mix hot water, salt and yogurt.
Combine yeast and 4 cup flour.
In a mixer at low speed mix it for 7 minutes.
Mix remaining flour and knead for 10 minutes.
Combine more flour if dough is sticky type.
Place the prepared dough in an oiled bowl and coat the dough from both the sides.
Let it rise in warm place until doubled in size.
Make two long loaves for the dough.
Place it on a lubricated baking sheet.
Drizzle it with cornmeal.
Let it rise in warm place for 30 minutes.
Cut the top of the loaves with a knife and spray it with water.
Bake it in a preheated oven to 400 F till it appears to be brownish, it will take about for 30-40 minutes.
6 Cup Whole Wheat Flour
1 Cup Yogurt
1 tblsp Dry Yeast
1/2 Cup Water (warm)
1 1/2 Cup Water (hot)
1 tblsp Salt Cornmeal
Making:
Put yeast in warm water.
Let it dissolve in warm water for 5 minutes, set aside.
In a big jar mix hot water, salt and yogurt.
Combine yeast and 4 cup flour.
In a mixer at low speed mix it for 7 minutes.
Mix remaining flour and knead for 10 minutes.
Combine more flour if dough is sticky type.
Place the prepared dough in an oiled bowl and coat the dough from both the sides.
Let it rise in warm place until doubled in size.
Make two long loaves for the dough.
Place it on a lubricated baking sheet.
Drizzle it with cornmeal.
Let it rise in warm place for 30 minutes.
Cut the top of the loaves with a knife and spray it with water.
Bake it in a preheated oven to 400 F till it appears to be brownish, it will take about for 30-40 minutes.
Cold Coffee
Ingredients:
4 cup Cold Milk
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp Cream
3 tblsp Sugar
Crushed Ice
Cold coffee Making:
Dissolve instant coffee powder and sugar in boiling water and allow to cool.
Blend the the coffee mixture and milk in a blender for few seconds.
Add cream and crushed ice.
Blend for another few seconds till it becomes frothy.
Serve chilled.
4 cup Cold Milk
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp Cream
3 tblsp Sugar
Crushed Ice
Cold coffee Making:
Dissolve instant coffee powder and sugar in boiling water and allow to cool.
Blend the the coffee mixture and milk in a blender for few seconds.
Add cream and crushed ice.
Blend for another few seconds till it becomes frothy.
Serve chilled.
Gulab Jamun
Ingredients:
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Oil for frying
Whole milk just enough to make the dough
For Sugar Syrup:
2 cups Sugar
1 cup water
Gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup Preparation
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup for half an hour. They can be served warm or at room temperature.
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Oil for frying
Whole milk just enough to make the dough
For Sugar Syrup:
2 cups Sugar
1 cup water
Gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup Preparation
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup for half an hour. They can be served warm or at room temperature.
Gajer(Carrot) Ka Halwa
Ingredients for carrot halva:
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Preparation of carrot halwa :
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Preparation of carrot halwa :
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
Badaam(Almond) Ka Halwa
Ingredients:
2 cups Badam (Almond)
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat.
2 cups Badam (Almond)
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat.
Cherry Ice Cream with Chocolate Chips Recipe
Ingredients
1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb cherries)
3/4 cup milk
1 3/4 cups cream
1/2 cup sugar
1 pinch salt
1 teaspoon lemon juice
2 Tbsp crème de cassis, kirsch, cherry liqueur, or rum (optional)
4 ounces bittersweet chocolate, chopped fine, keep in freezer until used
1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb cherries)
3/4 cup milk
1 3/4 cups cream
1/2 cup sugar
1 pinch salt
1 teaspoon lemon juice
2 Tbsp crème de cassis, kirsch, cherry liqueur, or rum (optional)
4 ounces bittersweet chocolate, chopped fine, keep in freezer until used
Method
1 Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and carefully purée. (Careful because you are dealing with a hot liquid. Make sure you hold the cap down on the top of the blender while puréeing.)
2 Put mixture into a large bowl. Stir in the remaining 3/4 cup of cream. Chill for several hours in the refrigerator until completely cold. (Can also place bowl over an ice bath, to speed up the cooling process.)
3 Before putting the mixture into your ice cream maker, stir in the lemon juice and the crème de cassis or other liqueur (or rum) if you are using. Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the flavored liqueurs such as kirsch or crème de cassis can add a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer's instructions.
4 Once the ice cream has completed churning, the ice cream should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours.
Makes about one quart.
Makes about one quart.
You can also try making this ice cream with yogurt instead of cream. Heat the cherries, sugar, salt, and milk first. Then let cool. Add 1 3/4 cup of full-fat yogurt and purée. Everything else is the same except no need to add lemon juice.
Cardamom Citrus Fruit Salad Recipe
Ingredients
1 large ruby pink grapefruit
3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
1/4 cup honey
2 Tbsp fresh lime or lemon juice
1/4 teaspoon ground cardamon
3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
1/4 cup honey
2 Tbsp fresh lime or lemon juice
1/4 teaspoon ground cardamon
Method
1 Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.
2 Drain off any excess juice from the fruit into a small saucepan. Add the lime juice, honey, and cardamom to the saucepan. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp. Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.
Serves 4.
Serves 4.
Berry Tart Recipe
Ingredients
Tart Crust1 cup all-purpose flour1/4 cup ground almonds or almond flour (can substitute regular flour)1 1/2 teaspoons sugar1/4 teaspoon salt1 stick (1/2 cup) unsalted butter, very-cold, cut into 1/2 inch cubes1/4 teaspoon almond extract4-6 Tbsp ice cold water
Filling1 cup (8 oz) mascarpone cheese1/3 cup cold heavy cream1/4 cup sugar1 1/3 cup raspberries1 1/3 cup blueberries1 1/3 cup strawberries - stems removed and quartered2 Tbsp orange marmalade2 Tbsp berry liqueur such as creme de cassis
Equipment needed: Food processor, a 9-inch fluted tart pan with a removable bottom
Tart Crust1 cup all-purpose flour1/4 cup ground almonds or almond flour (can substitute regular flour)1 1/2 teaspoons sugar1/4 teaspoon salt1 stick (1/2 cup) unsalted butter, very-cold, cut into 1/2 inch cubes1/4 teaspoon almond extract4-6 Tbsp ice cold water
Filling1 cup (8 oz) mascarpone cheese1/3 cup cold heavy cream1/4 cup sugar1 1/3 cup raspberries1 1/3 cup blueberries1 1/3 cup strawberries - stems removed and quartered2 Tbsp orange marmalade2 Tbsp berry liqueur such as creme de cassis
Equipment needed: Food processor, a 9-inch fluted tart pan with a removable bottom
Method
Pre-bake the Crust
Pre-bake the Crust
1 In a food processor, combine flour, ground almonds, salt and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add almond extract to 4 Tbsp of ice water, then add the almond water to the flour and pulse a few times to incorporate. Add ice water, one tablespoon at a time, pulsing after each addition, until the dough begins to clump together. Remove the dough from the food processor and form into a ball onto a lightly floured surface. Shape the dough into a disc, 5-inches wide. Wrap in plastic wrap and chill for at least an hour.
2 Remove the dough disc from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Carefully place dough into a 9-inch fluted tart pan with a removable bottom. Gently press dough into pan; have the dough come up 1 1/2 inches up the sides of the tart pan. Put tart pan in the freezer for 30 minutes.
3 Preheat oven to 375°F. Take tart pan out of freezer and poke the bottom in several places with a fork. Line with aluminum foil, with enough extra foil off the two of the sides to use for lifting. Fill with pie weights - beans, ceramic or stainless pie weights. Place a shallow baking pan on the bottom rung of the oven to catch drippings. Put the tart pan in the oven on the middle rack. Bake for 20 minutes. Remove from oven and remove the pie weights. (I lift the hot beans out by holding on to the aluminum foil and place the foil and beans into a large bowl to cool before storing.) Return the tart pan to the oven for 10-15 more minutes - bake until lightly golden. Remove from oven and let cool completely.
3 Preheat oven to 375°F. Take tart pan out of freezer and poke the bottom in several places with a fork. Line with aluminum foil, with enough extra foil off the two of the sides to use for lifting. Fill with pie weights - beans, ceramic or stainless pie weights. Place a shallow baking pan on the bottom rung of the oven to catch drippings. Put the tart pan in the oven on the middle rack. Bake for 20 minutes. Remove from oven and remove the pie weights. (I lift the hot beans out by holding on to the aluminum foil and place the foil and beans into a large bowl to cool before storing.) Return the tart pan to the oven for 10-15 more minutes - bake until lightly golden. Remove from oven and let cool completely.
Assemble the tart
4 In a medium bowl, using a hand electric mixer or stand mixer, beat together the mascarpone, cream, and sugar at high speed until stiff peaks form, about 1 minute. Scoop mixture into tart crust, and spread so that it is level.
4 In a medium bowl, using a hand electric mixer or stand mixer, beat together the mascarpone, cream, and sugar at high speed until stiff peaks form, about 1 minute. Scoop mixture into tart crust, and spread so that it is level.
5 Combine marmalade and liqueur into a small saucepan and heat on medium heat until well mixed. If you are using a liqueur that is not sweet, you might want to add a teaspoon of sugar. Cook down to 3 Tbsp. Put berries into a bowl and pour the marmalade mixture over the berries. Use a large rubber spatula to gently mix the berries so they are all well coated with the marmalade mixture. Use a slotted spoon to lift up the berries from their bowl and place on the mascarpone cream.
Remove the rim of the tart pan before serving. (You may need to use a knife to gently separate the edges of the tart from the pan.)
Serves 8.
Remove the rim of the tart pan before serving. (You may need to use a knife to gently separate the edges of the tart from the pan.)
Serves 8.
Note: The marmalade and liqueur mixture brings added sweetness, berry flavor, and citrus acidity to the tart. The acid from the citrus sharpens the flavor of the berries. If you don't have marmalade on hand, and don't want to buy some just for this recipe, you might try making a berry coating with sugar, water, and a little lemon juice and lemon zest.
Chocolate Bourbon Cake Recipe
Ingredients
1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces high quality, unsweetened dark chocolate
1/4 cup instant espresso (can use instant coffee)
2 tablespoons unsweetened cocoa powder
1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 cup confectioners’ sugar (powdered sugar), for sprinkling
1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces high quality, unsweetened dark chocolate
1/4 cup instant espresso (can use instant coffee)
2 tablespoons unsweetened cocoa powder
1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 cup confectioners’ sugar (powdered sugar), for sprinkling
Method
1 . Preheat oven to 325°F. Grease and flour a large bundt pan (10 cup capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.
2 Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool.
3 Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
4 With the mixer on low speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
5 Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.
Chocolate Zucchini Cake Recipe
Ingredients
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)
Method
Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.
Spicy Chicken Nuggets (Chicharrones de Pollo) Recipe
Ingredients
1/4 cup dark rum
1/4 cup lime juice
1/4 cup soy sauce
1 Tbsp sugar
1 1/2 pounds boneless chicken thighs or breasts, cut into 1 1/2-inch pieces
Vegetable oil (canola oil, grapeseed oil, peanut oil or other high smoke point oil)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika (hot or sweet)
Lime wedges
Hot sauce
1/4 cup dark rum
1/4 cup lime juice
1/4 cup soy sauce
1 Tbsp sugar
1 1/2 pounds boneless chicken thighs or breasts, cut into 1 1/2-inch pieces
Vegetable oil (canola oil, grapeseed oil, peanut oil or other high smoke point oil)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika (hot or sweet)
Lime wedges
Hot sauce
Method
1 Prepare marinade, stirring together lime juice, rum, soy sauce, and sugar in a bowl until sugar has dissolved. Add the chicken to the marinade and let marinate for 30 minutes at room temperature (can marinate longer chilled, but allow to come to room temp for 30 minutes before cooking).
2 Pour enough oil in a skillet so that it comes up the sides at least a half an inch. Heat oil on medium high until it is shimmering, and a little pinch of flour sizzles when you drop it in the pan.
3 While the oil is heating, whisk together the flour, paprika, and salt in a bowl. Remove the chicken pieces from the marinade and pat dry with paper towels. Dredge the chicken pieces in the flour mixture and transfer to a plate.
4 Fry the chicken in batches (about 3), about 3 minutes on each side, until deep golden brown and the chicken is cooked through. (If the chicken is browning too quickly, reduce the heat a bit). Remove to a plate lined with paper towels to soak up the excess oil.
Apple Upside Down Cake
Ingredients
8 Tbsp (1 stick) unsalted butter, softened
1 1/4 cups white, granulate sugar divided (1/2 cup and 3/4 cup)
1 1/2 pounds Braeburn, Jonagold, or Golden Delicious apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges
3/4 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup cornmeal
1/2 cup boiling water
1 teaspoon vanilla extract
2 large eggs
1/3 cup whole milk
1-9-inch cake pan with 1 1/2-inch high sides
Method
1 Preheat your oven to 350°F. Butter the sides of the cake pan. Line the pan with a 10-inch round of parchment paper. The paper will come up 1/2-inch up the sides of the pan. Butter the parchment paper.
2 Melt 2 Tbsp butter in a non-stick skillet on medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally, about 6 minutes. Add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples. Cover the pan and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats the apples, stirring occasionally, about 13 minutes more. Remove apples and caramel sauce and place in the prepared cake pan.
3 Whisk together the flour, salt, and baking powder in a small bowl and set aside. Place cornmeal in a large mixing bowl. Pour 1/2 cup boiling water over the cornmeal and stir to blend. Add 3/4 cup sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture. Beat until well blended. Beat in vanilla and eggs. Beat in the flour, salt, baking powder mixture alternating with the milk. Pour the batter over the apples in the cake pan.
4 Bake until top is golden and a tester inserted into the center comes out clean, about 40 minutes. Cool cake in the pan for 5 minutes. Then run a knife around the edges of the cake to loosen it from the sides of the pan. Carefully invert the cake onto a serving plate or dish, and remove the parchment paper. Cool for 15 minutes.
Makes 6 to 8 servings. Serve with vanilla ice cream.
Subscribe to:
Posts (Atom)
Search Box
Custom Search
