Spicy Chicken

This curry has a thick gravy, its spicy and tastes damn good.  Hubby says it was a hit so thats why its here. :)

Ingredients:
1 Chicken
1 1/2 C Tomato Puree
1 Onion
1 Tbsp Ginger paste
1 Tbsp Garlic paste
1 tsp cumin powder
1/2 tsp Chili powder
2 Tbsp Poppy seed powder
2tsp Garam Masala powder
5-6 green Chilies
1 Tbsp Oil

Instructions:
Fry the onions until transparent.
Mix the garlic ginger, garlic paste with cumin and poppy seed powder, add to the onions.
Add the chicken and let it cook for a few mins.
Add the tomato puree. and let it simmer till the chicken is cooked.
Chop up the green chilies and add to the curry.
Simmer for a about 5- 10 mins.
Sprinkle the Garam masala powder, mix well and serve.

Dinner for two

Last night i decided to try give a shot at making a Chinese meal. I have scouted around for a good fried rice recipe, chili chicken recipe and something to have as vegetable. Here is what we had for dinner.


Egg Fried Rice
Ingredients:
1 C Rice
1 C Frozen peas
4 Eggs
2 Tbs Light Soy sauce
Oil
Salt and pepper

Instructions:
Cook the rice completely and let it cool.
Beat the eggs in a bowl and season with salt and pepper. Fry it in a little bit of oil like scrambled eggs. and set aside.
in 1Tbs oil fry the cooked rice for a few minutes.
Add the frozen peas. It will get cooked quickly once in the pan.
Add the soy sauce little at a time and mix well.
Add the eggs and season the rice if needed.



Chili Chicken
Ingredients:
600 lb of chicken breast
4-6 Tbs Cornflour
1 Onions, small
1 Green Pepper, diced
2 Tsp Pepper Powder
4 Tsp Garlic
2 Tsp Ginger
6 Green chili,
3 Tsp Chili Sauce
2 Tbs Soy Sauce
Salt to Taste
Oil

Instructions:
Marinate the chicken with half the amount of ginger, garlic, pepper, soy sauce, red chili sauce and all the green chili chopped fine. Leave aside for about 30 - 60 mins.
Use small onions and cut into quarters and separate the piece. Saute this with the remaining ginger and garlic.
After a few mins add the green pepper and fry.
Add the chicken and on high heat fry until the chicken is almost done.
Add the soy sauce. and fry for a few minutes.
Add the cornflour and mix well.
Add salt to taste



Spinach Stir fry
Ingredients:
2 Tbsp dark sesame oil/ Olive Oil
1 Tbsp minced garlic
1 lb fresh spinach
1 Tbsp toasted sesame seeds
1 Tbsp soy sauce

1/4 tsp Pepper
Salt to taste

Instructions:

Soaked the spinach in water to clean, drain the excess water, cut the large stems and roughly chop the leaves. I like to leave them as is.

Heat the oil, and fry the garlic.
Add the spinach and cook until the spinach begins to wilt.
Add the Soy Sauce and give it a good stir.
Remove from heat and sprinkle the sesame seeds.

~ Bon Appétit 

27 and counting...

Unlike some I was not dreading my birthday this year.

I woke this morning feeling so blessed and content with life. A big change from where I was a few years ago. I am blessed to have a wonderful husband, a loving family and great friends. Without them life wouldn't be so amazing and I would not be the person I am toady.

May Allah bless us all.

Arabian Sheeshouks

This recipe is from the book Muslim Cooking By Shabnoor. It was a gift from my Choto Dadi and I love it. The recipes are easy and simple. Arabian Sheeshouks is a favourite.

Ingredients:
1 lb Minced meat
3 Eggs
1 Onion large, chopped
2  Garlic cloves, chopped
1 Green bell pepper, sliced ( I like to add a mix of red, green, yellow)
1/2 tsp Pepper powder
1-2 Tomato
Coriander leaves
Oil

Instructions:
First you need to peel the skin of the tomatoes. To do this You need to blanch it. Take off the green stalk and make two X shape cuts on the top and bottom. Drop it into the hot water. Leave for about 20 seconds. You would be able to see the skin coming off slightly where you made the X cuts. Take them out and put them into iced water. You can then gently peel off the skin and chop them up. If your still confused there are several YouTube videos that can guide you.

Now fry the onions till brown.
Add the garlic and tomatoes and cook for about 5 mins.
Add the sliced bell pepper and fry for a few mins.
Add the minced meat, pepper, salt and cook covered until all the water that comes out has evaporated and the meat is cooked. If the meat takes longer to cook add little water until its cooked.
Once done remove the minced meat to a flat baking dish.
Spread evenly and make 3 dips and break the eggs into each.
Place in 350˚F, pre-heated oven until eggs are set.

*Note
I like the eggs to be runny and I find that when I break the eggs into the hot meat and place then into the oven immediately they cook very fast and get hard. So when If i have the time I let the meat cool down before putting it into the oven . But if you don't have time you can broil it for just a few minutes. You have to keep an eye because it all depends on how you like your eggs and you don't want you meant to burn.

~ Bon Appétit 

Baking Tips.. :)

I love baking, and i am no pro. I an amateur who loves cake batter and cookie dough.

I have a few precious recipes which I have used for years and I have perfected them. I like to try out new things and I often end up with a something that doesn't look perfect. I turned to my good friend google and found this website Recipe Secrets. 

Here are a some useful tips from Mama's Secret:

Bakeware

• Be sure to use the pan size called for in the recipe. To check the width of a pan, measure across the top from inside edge to inside edge.
• Use shiny metal pans for baking cakes. They reflect heat away, producing a tender, lighter-colored crust.
• Use caution when using dark nonstick baking pans or glass baking dishes. Read and follow the manufacturer's directions. Since these pans absorb more heat, results may be better if the baking temperature is reduced by 25 degrees F.

Baking

• Bake cakes with the oven rack placed in the center of the oven, unless the recipe states differently. Bake only on one rack.Cooling
• Cakes should be cooled completely on wire racks. Cool round cakes in their pans 10 minutes, then loosen and remove from pans to wire racks. Rectangular cakes (often in 13x9-inch baking pans) can be cooled completely in the pan or cooled 10 minutes in the pan and then removed to a wire rack to cool completely.

Frosting

• Frost cakes when they are completely cooled, or the frosting will melt or slide off the cake.

Making a Cake Recipe into Cupcakes

• Follow cupcake preparation directions in the recipe, but if the recipe does not have specific instructions, be aware that most cake recipes can be made into cupcakes. Use the following guidelines.
• Line cupcake pans with paper baking cups; fill cups 1/2 to 3/4 full with cake batter.
• Bake cupcakes at 375 degrees F. for about 16 to 20 minutes.
• Cool cupcakes completely before frosting.
• Expect a yield of about 1-1/2 to 2 dozen cupcakes from a recipe calling for about 2-1/4 cups of flour.

Preparation

• Grease and/or flour pans as directed in recipes for butter-type cakes. Do not grease pans for angel, sponge and chiffon cakes unless directed in the recipe.
• Fill cake pans no more than half full to allow for rising during baking.Storage & Cutting
• Cool unfrosted cakes completely before storing, or they will become sticky on the surface.
• Store cakes with creamy frostings under a cake saver or large inverted bowl.
• Store cakes with whipped cream toppings, cream fillings or cream cheese frostings in the refrigerator.
• Cut butter-type cakes with a sharp, long, thin knife.
• Cut angel food, chiffon and pound cakes with a long, serrated knife or electric knife.

Trouble Shooting

Refer to this checklist to figure out why a cake did not turn out as expected.

If a homemade cake has a coarse texture, the following problems may have occurred:

• Too much baking soda or baking powder may have been used.
• Not enough liquid may have been used.
• The butter and sugar may not have been beaten together long enough. If the recipe calls for creaming butter and sugar, or beating until light and fluffy, this should take at least three to four minutes of beating.
• The oven temperature was too low.

If a homemade cake is too dry, the following problems may have occurred:

• Too much flour or leavening (baking soda/baking powder) was used.
• Not enough shortening or sugar was used.
• The cake was over-baked - the oven temperature was too high and/or the baking time was too long.

If a homemade cake fell (the center of the cake sinks), the following problems may have occurred:

• The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
• The liquid was over or under measured.
• The pan was too small - the batter was too deep.
• The cake was moved or jarred before it was sufficiently baked.
• Old or expired baking powder was used.
• A wooden pick or cake tester was inserted into the cake before it was sufficiently set.

If a homemade cake has low volume or is too flat, the following problems may have occurred:

• The liquid was over- or under-measured.
• The batter was under-mixed or extremely over-mixed.
• Too large a pan was used.
• The oven temperature was too low or too high.

If a homemade cake has a peaked center, the following problems may have occurred:

• The batter was over-mixed.
• The oven temperature was too hot.

If a homemade cake shrinks excessively around the edges, the following problems may have occurred:

• The baking pans were greased too heavily.
• The baking pans were placed too close together in the oven.
• There was too little batter in the baking pan.
• The batter was extremely over-mixed.
• There was too little liquid in the batter.
• The cake was over-baked - either too long a time or at too high a temperature.

If a homemade cake is soggy, the following problems may have occurred:

• The cake was moved or jarred before it was sufficiently baked.
• The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
• Old or expired baking powder was used.

If a homemade cake has a spotted crust, the batter was probably under-mixed.

If a homemade cake has a sticky top crust, the following problems may have occurred:

• The cake was stored while still warm.
• The liquid was over measured.
• The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
• The air humidity was too high.

If a homemade cake has tunnels throughout the layer, the following problems may have occurred:

• The oven temperature was too high.
• The batter was under-mixed or extremely over-mixed.

If a homemade cake has uneven browning, the following problems may have occurred:

• There was uneven heat circulation in the oven.
• The baking pans were placed too close together in the oven.

If a homemade cake has uneven layers, the following problems may have occurred:

• The oven rack was not level.
• The cake pans were warped or bent.

SECRETS OF A SUCCESSFUL CAKE

For best results, have all ingredients at room temperature before mixing the cake.

Success of a cake depends on the correct blending of ingredients, the careful creaming of butter and sugar, as well as the gentle folding of egg whites (if added separately) to maintain maximum aeration.

Bake single layers in center of oven in the middle of the oven rack. Good circulation is important when baking more than one layer - stagger pans on oven racks so they do not block heat circulation from one another.

A cake is done when the sides shrink back slightly from the side of the pan (except sponge and chiffon cakes, which cling tightly to the pan), when the top springs back when lightly pressed with fingertips, or when a cake tester or toothpick inserted in the center of the cake comes out clean.

TIP: Spray the cooling racks with vegetable-oil cooking spray to help prevent the cake from sticking to it when cooling.

Kerala Pepper Chicken

As I continue to experiment in the kitchen I find myself trying out all kinds of south Indian meat dishes.

Here is my version of Pepper Chicken.

Ingredients:

1kg Chicken

1/2 tsp Pepper Powder

1 tsp Lemon juice

2 Onions, medium- large

1 1/2 tsp Ginger

1 1/2 tsp Garlic

2 Green chili, slit 

2 tsp Whole black pepper

1/2 tsp Garam Masala

1/4 tsp Fennel Powder

1/4 tsp Turmeric Powder

1 tsp Soy Sauce

1 Tomato, Chopped

Curry leaves

Coconut oil (or regular vegetable oil)

Salt

Water

Instructions:

Marinate the chicken with salt, pepper powder and lemon juice for at least half hour or more.

Heat oil in a pan and fry the sliced onions until brown.

Add ginger, garlic, green chili, curry leaves and cook for 5 mins. If you don't have curry leaves you can leave this out.

Add all the dry ingredients and fry for about 3-5 mins until everything thing has blended in well. 

Now add soya sauce and tomato. This is an optional.

Add 1/4 C water, salt and the chicken. Give it a good mix and let it cook on medium heat. If you like a lot of gravy you can add more water.

Once it come to a boil, reduce the heat and cook until the chicken is done.

Then remove the lid and let simmer for about 5 mins. 

Finally garnish with fresh curry leaves.

~ Bon Appétit 

Minced Beef Curry

Weeknight minced beef curry. 


Ingredients:

1 lb ground beef

2 Onions, chopped

1Tbsp Garlic, minced

1Tbsp Ginger, minced

2 Tbsp Curry powder

1/2 tsp Chili powder

1tsp Salt

2 Tbsp Tomato paste ( you can substitute this with tomato sauce)

2 Tomatos, chopped

1 C Green Peas, frozen

1-2 Potato, chopped into 1" psc

1Tbsp Soy Sauce

3 Tbsp Oil


Instructions:

In a large pot heat the oil over medium heat; add onions and fry until transparent.

Add garlic, ginger, and curry pwd and cook until everything has blended and there is a nice aroma..

Add tomato paste/ sauce, salt, chili pwd, potatoes and cook for about 2 minis. Potatoes take a while to cook and also soak up salt; they need enough time to cook.

Add beef, and cook covered until the meat has browned.

Add tomatoes, soy sauce and 1 C water and bring to a boil.

Reduce heat and simmer until the potatoes and meat are done.

Add peas and cook for 5 mins,Check seasoning and once done serve.

Minced Beef Curry













*This recipe has been adapted from the show Best Recipes Ever by Kary Osmond.

~ Bon Appétit