SPICY CHEESE CHICKEN

SPICY CHEESE CHICKEN:

Ingredients for the marinade:

250 gm boneless chicken
1/2 cup dahi
1/2 tsp Mangalore chilli Masala Powder
salt to taste
a pinch of garam masala
1/2 tsp ginger garlic paste

Method :

1. In a large bowl combine all the marinade ingredients & beat with a fork. Apply on the boneless chicken & keep aside for marination in the fridge overnight or at least for 2 hrs.
2. Heat a kadai and cook the chicken pieces along with the marinade and 1/2 cup water till the meat is done.

Ingredients for the curry :

3 small sliced onions
2 green chillies
1 tsp soya sauce
salt to taste
1 tsp ghee
coriander leaves
2 cubes grated cheese

Method :

1. Melt ghee & fry the onions till transparent.
2. Add chopped green chillies & fry till it gives a nice aroma.
3. Add chicken, soya sauce & salt if required.
4. Remove from flame. Add chopped coriander leaves.
5. Garnish with grated cheese.
6. Serve with chapathis.

MUTTON CHOPS

MUTTON CHOPS:

Ingredients:

1 kg mutton pieces ( I have used lamb chops & other pieces )
1 tsp peppercorns
20 long red chillies
1 1/2 tbsp coriander seeds
1 tsp jeera
1/8 tsp methi seeds
15 flakes garlic
1 " ginger, sliced
1/4 tsp turmeric
1 tsp saunf
1 tsp khus khus
1/2 cup grated coconut
2 green chillies
pure ghee as required
salt to taste
1 small tomato, cubed
2 medium onion for grinding
2 large onion for cooking
2 whole cardamom
1 piece cinnamon
2 cloves
coriander leaves for garnish

Method :

1. Clean & cut mutton to medium pieces.
2. In a heavy bottomed pan roast the ingredients - peppercorns, coriander seeds, red chillies, jeera, methi, turmeric, saunf & khus khus one by one. Keep aside to cool.
3. In the same pan melt ghee & fry 2 medium onion, garlic, ginger & slit green chillies till light brown. Remove.
3. In the same pan roast the freshly grated coconut till brown over low flame.(Take care not to burn the coconut.)
4. Grind the above fried ingredients to a fine paste. Add water as required. Remove from grinder. Rinse the grinder with half cup water and add to the ground masala. The paste should be thick.
5. Take a cooker and fry 2 large onion in ghee till brown. Throw in the cardamom, clove & cinnamon. Add the cubed tomato and fry. Add the ground masala and salt. Boil for ten minutes without pressure. Check the taste.
6. Add the mutton to the cooker. Cover and cook for further 20 to 25 minutes or till done with pressure. Keep the gravy thick.
7. Garnish with chopped coriander leaves
8. Serve with dosa, idli, aapam, etc

HOMEMADE CHOCOLATE LIQUEUR

Liqueur is a sweetened alcoholic beverage; it is usually served after meals. Liqueurs are pleasant to drink, and many of them have beneficial effect on the digestion. The main ingredient of all liqueurs is alcohol. Liqueurs use finished spirits such as Cognac, Vodka or Brandy as their base. Liqueurs take time to infuse and have resting periods after their production to allow various flavors to develop into harmonious blend.

How liqueurs are served: Liqueurs are served in many ways: by themselves, poured over ice, mixed with cream or other mixes to create cocktail, etc. They are often served with or after a dessert.

Types of Liqueurs : Fruit liqueur, coffee liqueur, chocolate liqueur, brandy liqueur, cream liqueur, nut-flavored liqueur and herbal liqueur.

Famous Liqueurs: Galliano, Chartreuse, Cointreau, Curacao, Drambuie, Grand Marnier, Kahlua, Tia Maria, Malibu, Bailey's Irish Cream, Chartreuse, Drambuie, Baileys Irish Cream, Amaretto.

HOMEMADE CHOCOLATE LIQUEUR

Ingredients:

375 ml bottle of Vodka

½ tbsp of glycerin

¾ tbsp of vanilla essence

3 heaped tbsp of cocoa powder

1 ¾ cups sugar

1 ¼ cups mineral water

Directions:

1. Pour sugar into a pot. Add 1 cup of water.

2. Heat and stir until all the sugar is dissolved and the mixture looks clear. Cool awhile.

3. Pour the cocoa powder into a small pot. Add essence & pour in the glycerin.

4. Heat ¼ cup of water in a microwave oven for ½ a minute. Pour into the cocoa mixture. Let the mixture cool.

5. Now pour the brewed cocoa mixture into the sugar mixture. Mix well.

6. Pour Vodka, mix well.

7. Strain mixture into another pot. Pour into a bottle or a decanter using a funnel.

8. Cap the bottle airtight.

9. Rest the liqueur for least two weeks.

* Try this recipe and it makes delicious Liqueur. It will cost you a about half the price to make it yourself. Give this recipe a try. So dazzle your friends at your party, give as a gift or keep it all for yourself.

CHICKEN VOL - AU - VENT

CHICKEN FILLING FOR VOL AU VENT

Ingredients :

1/2 kg cooked boneless chicken
2 big onions
1/2 chopped green capsicum
1/2 ' ginger
4 flakes garlic
salt to taste
pepper to taste
Ghee

Method :

1. Saute the onions in ghee till pink. Add the ginger, garlic & fry for sometime. Add the chopped capsicum, fry. Add chicken, pepper & salt to taste. Mix till well coated. Check the taste. Keep it a bit spicy. Keep aside.

EMPTY SHELLS OF Vol-au-vent

A Vol-au-vent (French for "windblown" to describe its lightness) is a small hollow case of puff pastry. A round opening is cut in the top and then the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, vegetables, prawns, meat or cheese. They can be prepared up to a day in advance; then filled as you wish to create your own signature appetizer.

Ingredients:

2 pounds ready made Puff Pastry
vegetable oil
1 egg well beaten with 1 tsp milk

Method :

1.Thaw puff pastry following package directions. Carefully open each pastry sheet. Lightly brush each sheet with oil. Roll out the puff pastry to a rectangle measuring 7x10 inches and slightly less than 1/2 inch thick. Place on a baking sheet in the refrigerator for a few minutes to relax and firm.

2. Using a 3 1/2 " round cutter, cut out 15 circles of dough. Then use a 2-inch cutter, cut a circle out of each round to form rings. Carefully place the rings on a cookie sheet and refrigerate.
3. Brush egg wash on the tops of circles but take care not to let any run down the sides as the egg can glue the pastry layers together and keep them from rising correctly.
4. Bake the pastries in a preheated 400-degree oven until puffed, about 10 minutes. Reduce heat to 375 and bake until they are dry enough to hold their shape, about 30 minutes.

or You may buy ready shells of Puff Pastry Vol-au-Vents available at the bakeries.

*1. Layer the scrap dough, including the circles out of the centers, and roll out to 1/8 inch. Place in the refrigerator to firm and relax.
2. Cut out 15 circles about 3.5 inches in diameter from the scrap dough & use 2 make plain puff rings, can be eaten for tea as Khari.

ASSEMBLING THE VOL AU VENT

Ingredients :

a few pieces of green capsicum for decoration )

3 cheese cubes, grated

Method :

1. Fill the Vol au vent shells with the chicken filling with a small spoon.
2. Sprinkle grated cheese on top.
3. Garnish with a piece of capsicum.
4. Bake for another 10 minutes or till the cheese starts melting.

EGG IN THE HOLE

Use a round cookie cutter and cut out the middle of the bread.

Put bread in a greased skillet.

Crack an egg into the centre hole.

Flip the bread & cook on both sides.

Remove add salt & pepper to taste.

EGG IN THE HOLE

This breakfast tradition is sometimes also referred to “Egg in a pocket”. Quite simple to make, its one of those one pan wonders!

Ingredients:

1 slice of bread
an Egg
Butter
Salt
pepper

Method:

1. Use a round cookie cutter and cut out the middle of the bread.
2. Put bread in a greased skillet
3. Crack an egg into the centre hole.
4. Flip the bread & cook on both sides until you get your desired egg yolk consistency (meaning the yolk is cooked through or half cooked).
5. Remove add salt & pepper to taste.
6. Enjoy!

MUSHROOM SUKKA MASALA

MUSHROOM SUKKA MASALA:

Ingredients:

Button Mushroom - One pack (200gms)
Mustard seeds - 1 tsp
jeera - 1 tsp
Curry leaves - few
Garlic - 6 pieces, crushed
Onion - 1 (Finely chopped)
Mangalore Chilli Masala Powder - 1/2 tsp (More for more spice)
Salt as required
tamrind paste 1/2 tsp
Ghee as required
coconut grated - 1/4 or 1/2

Method :

1. Cut each Mushroom into 4 pieces.
2. Heat 1 tbsp of ghee in a pan. Add mustard seeds. Once it splutters add jeera & curry leaves. Fry this for a second. Add chopped onion and fry till it turns into pink in color.Then add crushed garlic and fry till it turns into light brown color.3
3. Then add cut mushroom and fry well for 4 to 5 minutes. Add coconut and tamrind paste.
4. Cover the pan with a lid. Keep it in low flame for 2 to 3mins. Stir in between so that the mushrooms do not stick to the pan.
5. Then add chillie powder and salt. Fry it well and add little water so that it gets cooked well .
6. Remove & serve hot with chapathi.

Tastes like chicken.

TOMATO PRAWNS

TOMATO PRAWNS :

Ingredients :

10 Super Jumbo Prawns
6 flakes garlic, minced
1 1/2 tsp Mangalore Chilli Masala powder
salt
tamrind paste
coconut oil
1 medium onion, minced
1 medium tomato, minced

Method :

1. Marinate the prawns in chilli powder, tamrind & salt for 1/2 an hr.
2. Heat oil in a kadai. Add onions, fry till pink. Add garlic then tomato. Cook till soft.
3. Add the marinated prawns, 1/ 2 cup water & cook till done.

CRISPY PRAWNS

Marinated Prawns

CRISPY PRAWNS

Ingredients :

10 super jumbo prawns (deveined with tail)
1 tsp Mangalore chilli masala powder
1/8 tsp tamrind paste
salt to taste
1 egg white

oil for deep frying

Method :

1. Make a paste of chilli powder, salt & tamrind paste. Apply to all the sides of the prawns. Set aside for 30 minutes to marinate. Check taste.
2. Heat oil in a kadai for deep frying.
3. Beat egg white till frothy. Dip the marinated prawns.
4. Fry the prawns in sizzling oil till deep red.
5. Drain on an absorbent paper.