Thai red curry paste - 1 1/2 tablespoons
Chicken wings - 8
Oil
Ginger garlic paste - 1 tablespoon
Salt
Crushed black peppercorns
Refined flour (maida) - 1/2 cup
Egg - 1
Garlic chopped - 1 tablespoon
Spring onion greens - 1
Red chilli sauce - 1 tablespoon
Fish sauce - 1 tablespoon
Tomato ketchup - 1 tablespoon
Snow peas - 10
Basil leaves - 8
Friday 29 April 2016
How to make Hot Thai Chicken Wings?
Thursday 28 April 2016
How to make Chocolate Chip Waffle
Chocolate chips - 1/2 cup
Refined flour (maida) - 1 1/2 cups
Powdered sugar - 3/4 cup
Eggs - 2
Baking powder - 1 teaspoon
Vanilla essence - 1 teaspoon
Butter - 2 tablespoons
Milk
Method
Step 1
Put flour and powdered sugar into a bowl. Add baking powder to it and mix well.
Step 2
Make a well into the centre and add eggs to it. Add vanilla essence and mix well. Add milk, slowly and keep stiring until a smooth batter is formed.
Step 3
Add butter to the batter and mix well. Add chocolate chips and mix well.
Step 4
The you need to heat a waffle iron. Grease it with some butter, pour the batter into it, cover and cook for 3 minutes or till goldenish.
Step 5
Wednesday 27 April 2016
How to make Crispy Chicken Fingers
Boneless chicken cut into strips - 250 grams
Oil
Egg - 1
Yogurt - 1/2 cup
Crushed black peppercorns
Salt
Cornstarch - 1 cup
Bread crumbs - 1 cup
Method
Step 1
Heat some oil in a pan.
Step 2
Mix some yogurt and an egg in a bowl together. Add chicken to the mixture and stir well. Add some crushed peppercorns and salt and mix it again.
Step 3
Put bread crumbs and cornstarch on the marinated chicken strips.
Step 4
Fry the coated chicken strips in hot oil till they turn golden brown and crispy. Drain on tissue paper.
Step 5
Tuesday 26 April 2016
How to make Cookie Ice Cream Sandwich
Vanilla ice cream - as needed
- Cookie dough - 500 grams
Method
Step 1
Heat oven at 180ºC. Keep a baking tray with a silicon sheet on it.
Step 2
Dust the top of the tray with some flour and put some cookie dough into a ½ inch thick sheet. Cut the edges, then put it on the silicon sheet and cut into halves. Keep in the fridge for 5-10 minutes.
Step 3
Now put the tray in the heated oven and bake for 15 minutes. Remove from the oven and cool at room temperature.
Step 4
Keep a cookie half on a serving platter. Top it with a scoop of ice cream and level it out. Cover it with the remaining cookie half and press lightly. Keep in the fridge for 4 hours.
Step 5
Cut into small pieces and it is ready to be served.
Sunday 24 April 2016
How to make Tender Coconut Kulfi
Coconut cream - 1 teaspoon
Milk powder - 1 cup
Milk - 1 1/2 litres
Coconut powder - 1 cup
Sugar - 1/2 cup
Tender coconut - 1
Method
Step 1
Keep aside 1 cup milk and heat the remaining in a deep non stick pan, stirring and scraping the milk sticking to the sides of the pan, till milk reduces slightly.
Step 2
Mix milk powder and coconut milk powder into the milk till no lump remain. Add this slowly to the milk in the pan and mix well. Cook for a few minutes.
Step 3
Add some sugar and mix and continue to boil till it reduces further. Chop coconut malai and add them into the kulfi moulds.
Step 4
When the milk mixture thickens sufficiently, put off the heat and keep aside to cool slightly.
Step 5
Pour the mixture into the kulfi moulds and close them with the lids. Place the moulds in their stand and when cooled down to room temperature place in the freezer to set completely.
Step 6
Once set remove them out of the moulds and serve immediately.
Saturday 23 April 2016
How to make Blueberry Rolls
Blueberry compote - as needed
Refined flour (maida) - 2½ cups
Butter - 2 tablespoons
Fresh yeast - 2 1/2 teaspoons
Castor sugar (caster sugar) - 1 tablespoon + a pinch
Milk - 1¼ cups
Salt - a pinch
Icing sugar - for dusting
Method
Step 1
Heat oven at 180ºC. Then grease the baking tin with some butter and dust some refined flour onto it.
Step 2
Take some yeast in a bowl and a pinch castor sugar.
Step 3
Heat milk on a non-stick pan.
Step 4
Add 2-3 tblspoons warm milk to the yeast and mix it all together. Keep aside for 2 minutes.
Step 5
Put some refined flour in another bowl. Add salt and 1 tablespoon castor sugar into it and mix well. Add the other yeast to it and mix well. Add the leftover milk and knead into a soft dough. Then add 2 tablespoons butter to the dough and knead again. Keep it aside.
Step 6
Take blueberry compote into a bowl.
Step 7
Dust some refined flour on top of it and roll out the dough into ½ inch thick rectangular sheet. Put some blueberry over the sheet. Sprinkle some castor sugar over it and roll the sheet tightly.
Step 8
Cut the edges and cut the prepared roll into 1 inch rolls. Place each roll in the baking tin, cover with muslin cloth and set aside.
Step 9
Now brush the rolls with some milk, place the baking tin on a baking tray, put the tray in the oven and bake for 20 minutes.
Step 10
Now you can brush the rolls with some butter and keep aside to cool. Remove them from the tin and they are ready to be served.
Friday 22 April 2016
How to make Paprika Chicken Skewers
Boneless chicken legs, cut into 1 inch pieces - 400 grams
Paprika smoked - 2 teaspoons
Olive oil - ¼ cup
Fresh parsley chopped - 3 tablespoons
Lemon juice - 1 tablespoon
Fresh thyme - 1 teaspoon
Salt - to taste
Crushed black peppercorns - to taste
Method
Step 1
Take the chicken pieces into a bowl. Add olive oil, parsley, lemon juice, thyme, paprika, salt, and crushed peppercorns to it and mix it well altogether. Cover the mixture and refrigerate to marinate for two hours.
Step 2
Put the marinated chicken pieces onto skewer sticks.
Step 3
Heat a non-stick grill pan and place the sticks and grill till it turns golden brown and the chicken is cooked.
Step 4
Serve hot.
Thursday 21 April 2016
How to make Chinese Samosa
Sichuan sauce - 1 tablespoon
Samosa pattis - 10
Potatoes parboiled with salt, peeled and cut into small cubes - 3 medium
Oil
Cornstarch - 1 tablespoon
Spring onions with greens - 2 stalks
Peanuts roasted - 1/4 cup
Refined flour (maida) - 1 tablespoon
Method
Step 1
You need to heat sufficient oil in a kadai.
Step 2
Take potatoes into a bowl. Add cornstarch and mix it together. Deep-fry the potatoes in hot oil till they turn golden brown. Drain the potatoes on tissue paper.
Step 3
Cut the green of the spring onion.
Step 4
Heat a non-stick pan. Add the fried potatoes and Sichuan sauce and mix together. Now add the chopped spring onion greens and peanuts and mix it all together. Put the gas off.
Step 5
Put the refined flour in some water to make a smooth.
Step 6
Fold samosa pattis into cones. Fill with prepared potato mixture and fold the remaining side, using the refined flour mixture, to form samosas.
Step 7
Deep-fry the samosas in hot oil till it turns golden brown and crispy. Drain on tissue paper.
Step 8
Serve them hot, garnish with spring onions.
How to make Hot Cross Buns
Prep Time : 40 minutes
Cook time : 15 minutes
Serve : Depends on quantity
Level Of Cooking : Medium
Ingredients
Refined flour (maida) - 3 1/4 cups
Fresh yeast - 2 teaspoons
Sugar - 3 1/2` tablespoons
Milk - 1 1/2 cups
Salt - a pinch
Butter - 2 tablespoons
Tutti frutti - 1/2 cup
Method
Step 1
Mix the flour and salt into a large bowl. Put yeast in lukewarm water and keep aside. Mix sugar and water in another bowl.
Step 2
Add both the mixtures to the flour and mix throughly. Add some milk till all of it is gets into the dough. Knead the mixture till the dough is soft and smooth.
Step 3
Cover the mixture with a damp cloth and rest the dough till it doubles in volume. Heat the oven to 240°C. Now you can add some tutti frutti to the dough.
Step 4
Form into round buns, make a cross on the top with the back of a knife. You could also cut very thin strips of dough and place them on the top of the buns in a cross.
Step 5
Keep them them aside to rise for another 15 minutes on a greased tray. Bake the in the heated oven for ten minutes.
Step 6
Mix sugar with a tablespoon of water and heat it gently till the sugar dissolves. Now you can brush the buns with this sugar and water mixture as soon as they are out of the oven and they are ready to be served.
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