Chicken Pie

          

Chicken Pie

This is a very delicious continental dish & is one of my favourites.

Ingredients:-
Potato – 2 big
Butter – 50 grams
Milk – 1/4 cup
Salt as needed
Chicken – 200 grams, finely chopped
Onion – 1 big, finely chopped
Greenchilly – 2 numbers, chopped
Ginger – 11/2 tbsp, minced
Pepper powder – 1 tsp
Garam masala powder – 3/4 tsp
Egg – 1, large; seperated
Bread crumbs – 2 tbsp.

Method:-
Cook the potatoes along with their skin in your pressure cooker. Simmer for 20 minutes after the first whistle. Open the cooker after the pressure completely subsides. Peel the potatoes & mash them very well adding the milk when still hot. Add salt & the butter. Mix well & keep aside.

Mashed potato

Heat the oil & saute the onion, greenchillies & minced ginger. When the onion changes its color to light brown add the pepper powder, 3/4 tsp salt & the chopped chicken pieces. Stir fry for a minute; add 1/8 cup of water & cover cook on low heat for 20 minutes. Finally add the garam masala powder & fry for 1 more minute. Remove from heat & keep aside. Let the mixture cool slightly; add the beaten egg yolk & mix well.

The chicken mixture

Preheat the oven to 180C.

Spread the chicken mixture on your pie dish followed by the mashed potato. Spread the well beaten egg white on top of the potato & sprinkle the bread crumbs.

Bake at 180C for 30 minutes/ till the top of the pie is lightly browned.

Cut into wedges, serve hot & enjoy!!

Stuffed Buns

          

 

Stuffed Buns

Recipe Source:- Ria’s Collection

Ingredients:-

For the Buns:-
Yeast – 2 tsp.
Sugar – 1/4 tbsp.+ 4 rounded tbsp (bit heaped)
Lukewarm water – 2 tbsp.
Milk – 1/2 cup
Canola oil – 1/4 cup
Salt – 1 tsp.
Egg – 1, beaten
All purpose flour-2.5 cups
Egg white – of 1 egg (beat well); this is for egg wash
White sesame seeds – for sprinkling on top of the buns

 For the stuffing:-

Onion – 2, medium
Ginger- garlic paste – 1 tbsp
Coriander powder – 1/2 tbsp
Pepper powder – 1/4 tsp
Red chilly powder – 1/2 tbsp
Garam masala powder – a generous pinch
Frozen greenpeas – 1/2 cup
Carrot – 1/2 cup
Chicken (cooked and shredded) – 1/2 cup
Cilantro – 2 tbsp (chopped)
Oil as needed
Salt as needed

Method:-

Prepare the stuffing:-

Heat the oil.Add the chopped onions and saute till golden brown.Add the gg paste and saute for 7 minutes.Add all the spice powders (except garam masala powder) and fry for 2 minutes.
Add greenpeas and the chopped carrot.Stir fry for 10 minutes/ till veggies become soft.Add the shredded chicken, garam masala powder, cilantro and enough salt.Mix well and switch off heat.
Let cool.

Prepare the buns:-

Dissolve yeast and sugar in 2 tbsp. of lukewarm water.Cover and keep aside for 10 – 15 minutes/till frothy.

The yeast solution after 15 minutes

Boil the milk and cool it to lukewarm tempearture.Add sugar, salt and oil.Mix well till the sugar dissolves completely.Add the beaten egg, yeast solution and 1 cup flour.Mix well to make a smooth paste.Add the remaining flour little by little till you get a smooth and soft dough.Knead it well for 10 minutes.

The kneaded dough

Apply little oil on the dough and let it rest covered in a warm place for 2 – 3 hours / till it doubles in volume.

The dough after 2 hours

Punch down the dough and divide it into 8 equal balls.Take each ball in your palm, flatten and place 1 tbsp. (heaped) of the filling and shape it again into a ball.

Place the stuffed buns on a non-stick baking tray lined with a lightly greased Al foil.Cover and let them rest again for 15-20 minutes.

Preheat the oven to 200⁰C.

Apply a little well beaten egg white on the buns and sprinkle the white sesame seeds.

Bake the buns in the preheated oven for 15 minutes/ till brown.

Vegetable puffs

          

Vegetable Puffs

Ingredients:-

Readymade puff pastry squares – as needed
Mixed frozen vegetables – 1 cup ( corn, carrot, peas, beans)
Potato – 1 cup
Onion – 1 medium
Coriander powder – 1/2 tbsp
Red chilly powder – 1/4 tbsp
Pepper powder – 1/4 tbsp
Turmeric powder – a pinch
Cumin powder – a pinch
Garam masala powder – a generous pinch
Cilantro – 1 tbsp, chopped
Egg white – of one egg, beaten
Oil as needed
Salt as needed

Method:-
Thaw the puff pastry sheets to room temperature.

Preheat the oven to 400F / 205 C.

To make the filling cook the potato & the vegetables in your pressure cooker adding 1 cup water & 1 tsp salt. Simmer for 5 minutes after the first whistle. Drain any water left after cooking the vegetables. Heat oil & saute the onions till golden brown. Add all the masala powders & fry for 1 minute. Add the drained veggies & mix well. Mash the potatoes. Finally add the chopped cilantro & remove from heat. Check for salt & add more if needed.

The filling

To make the puffs, place a little of the prepared filling on one pastry sheet & cover it with the other & seal the edges. Beat the egg white & apply the egg wash on the puffs.




Bake in the preheated oven for 15 -18 minutes.

Cheese Scones

          

Cheese Scones

Ingredients:-

All purpose flour – Slightly less than 1 cup
Baking powder – 3/4 tsp
Red chilly powder – a pinch
Salt – 1/4 tsp / to taste
Butter – 25 grams, coarsely chopped ( frozen)
Red Cheddar cheese, grated - 1/4 cup + for topping
Buttermilk – as needed

Method:-
Preheat the oven to 220C. Grease a 10″ round cake pan.

Sift together the flour, salt, red chilly powder & baking powder 2-3 times. Rub in the coarsely chopped butter with your hands till the whole flour resembles bread crumbs / wetted rice flour for Puttu.

Stir in the grated cheddar cheese & add the buttermilk little by little & knead till you get a very smooth & soft dough. Flatten the dough into a circle with 2 cm. thickness evenly. Using a 5 cm cookie cutter cut out a round from the dough & place it on the prepared cake tin. Gather the remaining dough scratches & repeat the cutting process till you have finished of the entire dough.
Sprinkle little cheddar cheese on top of each scone.

Bake the scones at 220C for 20 minutes. This tastes great when served hot.

Apple pie

          

Apple Pie

This is my favourite recipe for apple pie…
Ingredients:-

For the crust

All purpose flour – 2 cups
Salt – a generous pinch
Powdered sugar – 2 tbsp
Butter – 100 grams, frozen ( cut into small pieces)
Ice water – 6 tbsp.

For the filling

Green apple – 4 numbers, chopped (I used Granny Smith apples)
Powdered cinnamon – 1/2 tsp
Brown sugar – 1/2 cup
Water – 1 cup
Bread crumbs – 3/4 cup ( I used raisin loaf slices)
Cream cheese – 200 grams
Milk - 1/2 cup
Sugar – 4 tbsp
Mixed fruit jam/ Pineapple jam – 2 tbsp
Egg yolk – of one egg
Whipping cream – 2 tsp

Method:-

For the filling cook the apples adding water. I cooked them for 20 minutes & there was very little water left behind. Add the brown sugar, mix & cook further for 5 minutes. Finally stir in the bread crumbs & remove from heat. Grind the cream cheese adding the milk & sugar to a very smooth paste.

Mix together the flour, salt &  powdered sugar. Add the chopped butter & rub the flour with the butter till the mixture resembles bread crumbs/ wetted Puttu podi. Add the ice water & knead it to a dough. Cover the dough with a plastic wrap & refrigerate for 30 minutes.

Take 3/4th of the dough ( refrigerate the remaining) & roll it out as thin as possible into a circle. Carefully transfer this to your pie dish. Prick here & there with a fork & bake in a preheated oven at 200C for 15 minutes.Place the apple filling over the baked crust; top up with the ground cheese paste. Apply the jam at a few places. Roll out the remaining dough into a circle & cut out strips from it to make a lattice top. Mix together the egg yolk & whipping cream; brush the top of the crust with this mixture.

To be baked

Bake this pie at 180C for 45 minutes / till golden. Remove the pie from the oven & let it rest for 30 minutes.
Source :- Lakshmi Nair, slightly modified

Milk & Sour Cream Chocolate cake

          

This is my favourite chocolate cake. It’s very moist, delicious & chocolaty.

Ingredients:-

Self raising flour – 2 cups
Butter – 100 grams, softened
Brown sugar – 11/4 cup, tightly packed
Eggs – 2 large, at room temperature
Sour cream – 1/2 cup
Whole milk – 3/4 – 1 cup
Vanilla essence – 1 tsp
Cocoa powder – 2/3 cup, I used Cadbury’s

Method:-

Preheat the oven to 180C.

Grease a 10″ cake tin ( I used a non-stick pan) & keep aside.

Cream together the butter & sugar till light & fluffy. Add the eggs one by one beating well after each addition.

Mix in the sour cream, 3/4 cup of milk, essence & cocoa powder in the same order & beat well after each addition. Add the flour & the remaining milk ( if needed only) alternately beginning & ending with the flour. Transfer the batter to the cake tin.

Bake in the preheated oven at 180C for 28 minutes/ till a skewer inserted into the center of the cake comes out clean.

Let cool in the tin for 10 minutes before inverting the cake on to a rack to cool completely.
 

Cherry Sponge Roll

 

Cherry Sponge Roll

Ingredients:-

Eggs – 3 numbers, large
Vanilla essence – 1 tsp
Sugar – Slightly less than 1 cup
All purpose flour – 3/4 cup + 2 tbsps
Baking powder – 1/4 tsp
Confectioner’s Sugar / Icing sugar – as needed
Tart Cherry jam – as needed

Method:-

Grease a 11 x 15 inch baking tray.

Preheat the oven to 180C.

Sift together the flour & baking powder. Keep aside.
Beat together the eggs, sugar & vanilla essence with a hand
 mixer/ stand mixer on medium speed for 4 minutes/ till the mixture turns pale yellow & is very foamy.

Add the sifted flour mixture little by little, 1 tbsp at a time & carefully fold in without deflating the batter.

Transfer to the greased tray & bake at 180C for 10 minutes/ till the sponge springs back when pressed.

Dust a clean kitchen towel/ Al foil with the icing sugar. Run a sharp knife along the edges if the baked cake & invert it on the towel. Roll it along the shorter side when still hot, with the towel in between the layers. Let it cool down completely to room temperature.

Unroll the cooled cake & spread a thin layer of the jam over it & roll it back again ( without the towel in between). Cut into 1/2″pieces & serve.

Cream Cheese, Coconut & Lime Cookies

 

This recipe is  from the Australian Women’s weekly cookbook. These cookies tasted great.

Ingredients:-
Butter – 250 grams, softened
Cream cheese – 90 grams, softened
Lime rind – 1 tbsp, finely grated
Brown sugar – 11/4 cup, firmly packed
Eggs – 2, large
Plain flour – 1 1/2 cups
Self raising flour – 1 1/4 cups
Desiccated coconut – 3/4 cup

Method:-
Preheat the oven to 180C. Grease the cookie tray & line with baking paper.

Beat butter, cream cheese, rind & brown sugar with electric mixer until light & fluffy. Beat in eggs one by one. Transfer mixture to a large bowl. Stir in sifted flour & coconut in 2 batches. The dough will be sticky.

Roll level tablespoons of dough into balls, place 2 cm. apart on trays; flatten slightly.

Cookies to be baked

Bake at 180C for 20 minutes.

This recipe yields 36 cookies.

Baked Apple Sauce Cheese cake

      

Baked Apple Sauce cheese cake

Ingredients:-

Graham crackers – 225 grams
Butter – 100 grams
Granny Smith green apples – 4 big
Powdered cinnamon – 1/4 tsp
Sugar – 2 tbsp
Condensed milk – 1 tin
Egg white – of 3 large eggs
Lemon zest – 1 tsp
Lemon juice – 1 tbsp.

Method:-

Powder the graham crackers in your mixer/ grinder. Melt the butter in a large sauce pan & mix in the cracker crumbs. Stir well till the crumbs get moist. Transfer half of the crumbs to a well greased spring form pan & press gently with hand so that it forms a layer. Refrigerate for 10 minutes.

Preheat the oven to 180C.

Cook the peeled & cored apples adding 11/2 cups water for 30 minutes. Add the sugar & powdered cinnamon & mix well. Let cool; mash well with a ladle. Add the condensed milk, lemon juice & zest. Beat the 3 egg whites in a clean bowl till foamy & gently fold in to the apple sauce mixture. Pour over the biscuit layer.

Sprinkle the remaining cracker crumbs on top.

Bake at 180C for 30 minutes & 170C for another 30 minutes/ till firm. Let cool to room temperature. Cut into wedges & serve.

Paneer Akuri Pockets – A fusion recipe

      

Paneer Akuri Pockets

These pockets are delicious, a bit spicy, crispy on outside & has a very soft interior. Makes a perfect tea time snack/ dinner.

Ingredients:-

For the pockets
All purpose flour – 2 cups
Active dry yeast – 11/2 tsp
Granulated sugar – 1 tsp + 3/4 tbsp
Water – 3 tbsp ( lukewarm)
Egg – 1, medium/ small + egg white of 1 egg for brushing on top( optional)
Canola oil – 2 tbsp + a little more
Salt – 1 tsp
Warm milk – 2/3 cups
Vegetable ghee – as needed ( I used Aseel)
White sesame seeds – as needed for sprinkling on top ( optional)

For the Paneer Akuri masala
Paneer - 350 grams, grated ( I used my food processor)
Onion – 1 large, finely chopped
Garlic cloves – 3 big, chopped
Ginger – a small piece, minced
Curry leaves – 3 to 4 leaves
Greenchilly – 3 numbers, chopped
Pepper powder – 1 tsp
Cumin powder – 1/4 tsp
Garam masala - 3/4 tsp
Salt – 11/2 tsp / as needed
Tomato – 1 big, chopped
Cilantro – 2 tbsp, chopped

Method:-

Dissolve yeast & 1 tsp of sugar in 3 tbsp of lukewarm water; keep aside for 10-15 minutes/ till frothy.
Add 3/4 tbsp sugar & 1 tsp of salt in the warm milk & mix well.

Beat the egg. Make a batter with the flour, beaten egg, 2 tbsp of oil, yeast mixture & the milk. Apply little oil on hands & knead till you get a very smooth & elastic dough. Transfer the dough to an oiled bowl & coat it with oil. Keep covered for 1 hour/ till the dough doubles in volume.

Meanwhile make the paneer akuri masala. Chop the onions, garlic cloves, ginger, greenchilly & curry leaves in your food processor. Heat the oil & add this chopped mixture. Stir fry till it turns golden brown. Add pepper, cumin & turmeric powders; stir for a while. Add the chopped tomatoes & saute till it turns mushy. Now add the garam masala powder, grated paneer & 1/8 cup of water. Cover cook on low heat for 4 minutes/ till the paneer turns soft. Finally stir in the chopped cilantro. Let this masala cool to room temperature.

Paneer Akuri masala

After 1 hour punch down the dough & knead it again.To make the pockets transfer the dough to a floured surface & dust both sides of the dough with the flour. Roll out to a long rectangle – of 14 x 8″ size. Apply vegetable ghee on 2/3 rds of the rolled out rectangle leaving 1/4″ margin all around. Fold ungreased third over middle third, and greased top third down over that.

 

 

Ghee applied on 2/3rds of the rolled out rectangle

 

 

 

 

The first folding

Turn 90 degrees, so that folds are to left and right. Roll out to a rectangle. Apply ghee on 2/3rds of the dough as you have done before; fold in three again.


Again turn the rolled dough by 90 degrees. Repeat the application of ghee on 2/3rds of the dough & the folding process. .( So you have to repeat the same process 3 times).
Roll out the dough into a rectangle & cut it into 4, 10 cm. rectangles. ( / cut into triangles & shape them into croissants.)

Preheat the oven to 200C.

Take a rectangle & palce a little paneer filling on one end & close it with the other end. Press the ends of the dough to seal thoroughly & make a secure paneer pocket. Fold the long sides of the rectangle backwards as shown.



Transfer to a greased baking sheet with the folded edges down ( Yeah, I had baked them the other way round). Beat the egg white well; add 1 tbsp of water & apply this egg wash on top of the pockets. Sprinkle the white sesame seeds. Bake at 200C for 10 minutes & 100C for 20 minutes/ till golden brown in color.
 

Orange Buttermilk cake

      

Ingredients:-

For the cake:-

All purpose flour – 21/2 cups
Baking Soda – 1 tsp
Baking powder – 11/4 tsp
Salt – 1/2 tsp
Egg – 4 numbers, large, at room temperature
Butter – 200 grams (I had used 100 grams butter + 1/2 cup of canola oil)
Granulated sugar – slightly less than 2 cups
Vanilla essence – 1 tsp
Orange zest – 1 tbsp
Buttermilk – 11/2 cups, at room temperature

For the orange flavored syrup:-

Sugar – 1/4 cup
Water – 1/4 cup
Orange juice – 1 tbsp.

For the frosting:-
Whipping cream powder – 2 packets
Cold milk – 1 cup
Icing sugar – 3 tbsp
Orange juice – 1 tbsp

For garnish:-
Orange slices – of one orange (optional)

Method:-
Sift together the flour, salt, baking soda & powder. Keep aside.

Preheat the oven to 170C.

Cream together the butter & sugar with your mixer till light & fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla essence, orange zest & beat again.

Now add the sifted flour in 4 additions alternated with the buttermilk, beginning & ending with the flour.

Divide the batter evenly among 2 10″ round cake tins. Bake the cakes at 170C for 30 minutes/ till a skewer inserted into the center of the cakes comes out clean. Let cool completely before frosting.
For making the sugar syrup combine together 1/4 cup of water & 1/4 cup of sugar. Let boil & cook till the sugar completely dissolves. Let cool completely. Just before assembling the cake add 1 tbsp of orange juice to the syrup & mix.

For making the frosting mix the whipping cream powder with 3 tbsp of icing sugar & cold milk & beat till you get soft peaks. Add the orange juice & mix.

To assemble the cake invert one of the cake layers such that its bottom side is facing you. Prick the cake layer with a fork here & there. Soak the cake in half of the orange flavored syrup. Spread half of the whipping cream on top. Also prick the top of the other cake layer with a fork & soak it with the remaining syrup & place it on the first cake layer. Frost the top & sides of the cake with the remaining frosting.
 Garnish the cake with grilled orange slices (Sprinkle the orange slices with 2 tbsp of icing sugar & grill till golden brown).

Refrigerate for at least a day before serving.

Date Loaf

Date Loaf

Few days back I came across this Eggless Date cake & tried it out with a few modifications. It tasted amazing. Here’s the modified recipe:

Ingredients:-
Dates – 20 numbers ( I had used Tunisian dates that are very sweet)
Milk – 3/4 cup + 1/8 cup
Granulated sugar – 1/2 cup
Canola oil – 1/4 cup ( Please don’t use any other flavoured oil like corn oil)
Vanilla essence – 1/4 tsp
Egg – 1, large
All purpose flour – 1 cup
Cocoa powder – 1 tsp
Baking soda – 1 tsp
Salt – a pinch
Chopped walnuts – 1 tbsp.

Method:-
Heat the milk & soak the dates in the hot milk for an hour.

Preheat the oven to 180C. Line a loaf tin with parchment paper & grease it.

Sift together the flour, salt, baking soda & cocoa powder.

Grind the dates & sugar using the milk in which you had soaked the dates to a smooth paste. Keep aside.

Beat the egg very well; add the oil & the ground dates mixture. Mix well & fold in the sifted flour & chopped nuts.

Transfer the batter to the greased loaf tin. Bake in the preheated oven at 180C for 35 – 40 minutes.
Let cool for 10 minutes in the loaf tin before inverting the cake on to a rack for cooling completely.

Black Bottom Cupcakes

      

Ingredients:-
All purpose flour – slightly less than 1 cup
Brown sugar – Slightly less than 1 cup (firmly packed)
Baking soda – ½ tsp
Salt – a pinch
Unsweetened cocoa powder – 2 rounded tbsp
Water – ½ cup
Egg – 1 large
Vinegar – ½ tbsp
Canola oil – 2 rounded tbsp
Vanilla essence – ½ tsp
Cream cheese – 100 grams, softened
Granulated sugar – 2 rounded tbsp
Vanilla essence – ¼ tsp

Method:-
Preheat the oven to 180C.
Beat together the cream cheese, granulated sugar, ¼ tsp of vanilla essence & ½ the egg with your mixer till smooth & fluffy. Keep aside.
Sift together the flour, cocoa powder, baking soda & salt. Beat the other half of the egg very well. Add the brown sugar, vinegar, water, canola oil & ½ tsp of vanilla essence to the egg & beat well till smooth. Fold in the sifted flour carefully.
Spoon the chocolate batter into the holes in your muffin pan & place a generous tablespoon of cream cheese mixture on top of the chocolate batter.
Bake at 180C for 25 minutes.
I like to have these delicious cupcakes at room temperature.

Baked Cheesy Chicken pasta

 

Cook 160 grams/ 2 cups of macaroni ( I used tricolor pasta) pasta in water adding enough salt & 1 tbsp of oil. I like my pasta to be soft & usually cook it for 15 minutes. Pour plenty of cold water into the cooked pasta & drain.

Cut 250 grams of boneless chicken breasts into small pieces. Heat 2 tbsp of olive oil & fry the  chicken pieces for 5 minutes adding 1/2 tsp of salt & 1/2 tsp of pepper powder. Cover cook the chicken pieces on low heat for 15 minutes/ till done & lightly browned. Keep the chicken pieces aside.Preheat the oven to 180C.

Heat 1 tbsp of oil & saute 2 garlic cloves ( chopped) & 1 medium onion ( finely chopped) till the onion starts to turn light brown. Add 2 medium tomatoes (chopped) , 3 tbsp of tomato ketchup, pepper & little salt, 1 tsp of mixed Italian herbs & 1/4 cup of water. Bring the mixture to a very good boil. Lower heat & cook for 5 minutes. Add the cooked pasta, 2 tbsp of mozzarella cheese & chicken pieces; mix well. Transfer the mixture to a greased baking dish. Spread 1/2 cup of parmesan cheese on top.

Bake the pasta in the preheated oven at 180C for 10 minutes. Serve immediately.