Category Archives: Indulge

Chicken Croquettes

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Chicken Croquettes are very simple to make. These can be made one day before a party and is an awesome appetizer.

INGREDIENTS:

  • Boneless chicken pieces – 250 gms
  • Minced garlic – 2 tsp
  • Butter – 30 gms
  • Plain flour (maida) – 1 tbsp
  • Milk – ½ cup
  • Chili powder: 1 tsp
  • Minced ginger: 1 tsp
  • Boiled corn – 1/2 cup (Optional)
  • Pepper powder – 2 tsp
  • Chopped coriander leaves – 1 tbsp
  • Grated cheese – 1 tbsp
  • Salt
  • Egg – 1
  • Plain flour – 1 tbsp
  • Bread crumbs – 1-2 cups
  • Oil – for deep frying

DIRECTIONS:

  1. Cook the chicken with some water, salt, 1 tsp ginger, 1 tsp garlic,chili powder and 1 tsp pepper powder in a pressure cooker. Strain the chicken and Mince it in a blender.
  2. Melt butter in a pan. Add 1 tsp minced garlic. Fry for a min or two and add plain flour. Stir continuously till the raw smell of the flour goes, around 2-3 mins. Add milk and mix well. Add chopped coriander, boiled corn and remaining pepper powder. Stir well. (You can also add some chicken broth from Step 1 at this time )Make sure there are no lumps.
  3. When the sauce thickens add grated cheese. Mix well. Add minced chicken. Mix well. Cook on low flame for 5 mins. Adjust the seasoning.
  4. After the mixture cools down, Shape the mixture into small logs.
  5. Slightly whisk the egg with some water and plain flour.
  6. Dip the shaped rolls in egg mixture and roll in bread crumbs. Always use one hand to dip the croquettes in egg and one hand to roll it in bread crumbs otherwise it will become very messy.
  7. Fry the rolls in medium hot oil and take out after it gets golden brown. Serve hot with tomato ketchup or Fry Sauce(Mix 1 part ketchup, 2 parts Mayonnaise, some pepper,1 tsp Apple cider vinegar and salt)
  8. Enjoy!!

Note: These croquettes can be made a day ahead, Keep the rolls in Fridge and fry the next day.

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Garlic Breadsticks

 

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Garlic breadsticks is an all time favorite at our place and here’s how anyone can make it at home with ease.

This recipe yields 2 portions.

Attention:  Calorie conscious people, make it at your own risk 😉

INGREDIENTS:

  • Maida or All-purpose flour : 250 – 300 gms
  • Milk Powder : 1 Tbsp
  • Active dry yeast : 2 gms about 1 tsp
  • Warm milk and water mixed in equal quantities : 1 cup
  • Sugar : 1/2 Tbsp
  • Garlic minced (medium size) : 6 cloves
  • Olive oil : 1 Tbsp
  • Butter : 100 gms
  • Salt : 1 tsp
  • Oregano or pizza Seasoning : 1 Tbsp
  • Cornmeal : 2 tsp

DIRECTIONS:

Mix in the dry yeast, milk water combo, and sugar. Mix properly.

Cover the vessel with a towel (as yeast prefer to work in the dark) and put aside for 15 minutes for the yeast to activate, after the bubbles starts appearing, the yeast is activated.

(Note: The Milk water combo should be lukewarm, if the water is too cold the yeast will not “wake up.” If the water is too hot, you run the risk of killing the yeast. Make sure the amount of milk water combo you use is not greater than the amount you need to make the dough)

After 15 minutes, add Olive oil, minced garlic, salt and half quantity of butter (melted) to the yeast mixture.

This is the liquid with which we will knead our dough.

Now, To the Maida, add salt, Milk powder, oregano and pour the yeast mixture slowly while mixing Maida mixture.

Make a soft dough, knead it for 15 – 20 minutes to develop gluten. Use Olive oil to smoothen the dough.

(The resulting dough should be stretchy and soft)

Apply some olive oil in a container and put the dough. Cover it with a cling film and place it in fridge for 18 – 24 hours. It should double up in volume.

After 24 hours, Take the dough out and keep aside for 30 minutes.

Preheat the oven to 200 degree Celsius for 5-10 minutes.

Divide the dough in 2 parts, take some corn meal and roll it out in a thick chapati shape. Do not roll it very thin, it should be at least ½ cm thick.

Apply some butter in the middle to half of the chapati and fold to make a semi-circle.

(Note: Applying a lot of butter will separate the two layers so apply very less butter inside and pinch the sides so that it does not open.)

Now on a baking tray, apply some butter, sprinkle lots of oregano seasoning.

Remove excess of corn meal from the rolled out dough and transfer to the tray.

Apply some more butter, sprinkle some oregano and Cut the dough into bread sticks, but do not cut all the way down and bake it in medium rack, at 180 degree Celsius for about 7-8 minutes.

Transfer it to the Top rack and bake at 220 degree Celsius for 2 minutes or until it is golden brown on top.

Take out, and put 2-3 tsp of melted butter evenly and let the butter seep in.

Enjoy !

Paneer Butter Masala or Paneer Makhani

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Dinner parties are incomplete without a sumptuous Paneer Dish and here is my favorite. Easy but simply Delicious.

Melt-in mouth grilled Paneer cubes in a rich onion-tomato-cashew gravy.

Tofu can also be substituted in place of Paneer/Cottage Cheese


Ingredients:

  • Paneer (cottage cheese): 250 gms
  • Tomato: 3-4 medium size
  • Onion: 2 medium
  • Whole Red Chilies: 4-5
  • Ginger & Garlic paste: 1 tsp
  • Cashew nut paste: 1 tbsp
  • Cumin seeds: ¼ tsp
  • Fennel seeds (saunf): ¼ tsp
  • Red chili powder: 1 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Coriander leaves chopped: 1 tsp for garnishing
  • Kasoori methi crushed: 1 tsp (optional)
  • Oil: 1 tbsp
  • Butter: 1 tbsp (Ghee or Clarified butter may also be used)
  • Salt to taste
  • Sugar: ¼ tsp
  • Cream: 1tbsp (optional)
  • Milk: ½ cup
  • Curd/Yogurt:  2 tsp
  • Water: ½ cup

Directions:

Cut Paneer into slabs and leave in hot water for 10 minutes.

(Note: Test the Paneer for its softness.If it is very soft, it is better to shallow fry to grill before using in the recipe else it will break in the gravy)

Take out the paneer slabs and grill on a pan using some butter until the paneer becomes golden brown. Sprinkle some salt and chili powder. Cut into cubes and keep aside. (Paneer cubes can be used without grilling too if the cubes are not very soft)

Heat oil in a pan, add cumin seeds, fennel seeds, chopped onion, whole red chilies & sauté for 3-4 minutes. Add chopped tomatoes and ¼ tsp sugar and sauté for 3 minutes more.

Cool and grind into a paste.

Now take some oil and butter or ghee in the same pan and add ginger garlic paste and the onion tomato paste. Add chili powder, salt, turmeric and coriander powder and stir.

Cook till the oil separates.

(Note: Cooking till the oil separates is the most important thing to note. This may make or break your efforts. Also, before adding milk or cream it is important for the tomatoes to get cooked properly else the milk will curdle.)

Add cashew paste and mix well.

Follow with cream, milk and curd. Stir immediately to avoid curdling.

Add water and cook till the gravy becomes thick.

Add Paneer pieces to the masala gravy, mix well and cook for 2-3 mins.

Sprinkle kasoori methi and mix in lightly.

Garnish with cream, coriander leaves and chili flakes.

Enjoy with Puris, chapati or Naan.

Chicken Lasagna from scratch – Indian Style

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What I love about this lasagna is making homemade noodles.  It is much easier than it seems and you don’t even need a pasta machine.

This recipe is for a general pasta noodle, so it can be used to make ravioli, cut for spaghetti.

Ingredients

Lasagna Noodles

Maida/ all-purpose flour – 1 cup

Egg – 1

Salt – 1 tsp

Water for Kneading

Lasagna

Boiled and shredded chicken – 1 cup

Salt – 1 tsp

Pepper – 1 tsp

Chili powder – 1 tsp

Garlic – 5 cloves minced

Ricotta – ½ cup

Mozzarella – 1 tbsp. shredded

Lasagna Noodles – 3

Tomatoes – 2

Onion – 1

Tomato sauce – ½ cup

Green chilies – 2

Oil – 1 tbsp.

Oregano – 1 tsp

Chili flakes – 1 tsp

Jalapenos – 1

 

Directions:

Combine Maida, egg and salt. Knead a soft pliable dough. Use water if required and keep it aside wrapped in cling film for 15 minutes and let the gluten work its magic.

 

Roll the dough until it is thin with a rolling pin (check by placing your hand underneath. The hand should be slightly visible).

Now cut it according to the baking dish you will be using.

Make 3-4 noodles and boil it in 2 liters of water.

Boil until just barely al dente; the noodles will cook more as they bake.

Rinsing the cooked noodles under cold running water removes excess starch. This step keeps them from sticking to each other, which could lead to tearing.

 

Now make the sauce by adding some oil in a wok.

Add garlic, green chilies, and chopped onion. Wait till onion becomes pink. Add tomatoes and tomato sauce. Add the shredded chicken, salt, pepper and chili powder and cook well.

Add some of the water in which pasta was boiled. This sauce should be very thick and not runny.

 

Mix in the ricotta with oregano, salt, chili flakes and pepper

 

For layering:

Take a microwavable baking dish (preferably rectangular or square) and start with some of the chicken pasta sauce.

 

Layer the noodle and proceed with a layer of thick chicken sauce.

Layer ricotta mix and repeat the process with 3 noodles.

Grate mozzarella cheese over it, garnish with jalapenos and cover with a cling film.

Prick the cling film with a fork in 5-6 places and Bake in the microwave on high power for 8-9 minutes.
Let sit 10-15 minutes after removing from the microwave and its ready to eat.

 

 

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