Chicken sausage rolls

I had seen these in many fat food centers, and I absolutely love them. They are perfect for quick snacks, not much heavy on stomach. I was reluctant to try it out as I fail miserably in read making.
But ever since I got my hands on good quality yeast (Bluebird brand) I am back in bread baking :)
So here is my try for the same, I have referred several recipes and combined them to create one for me. My sincere thanks to many internet chefs out there for this recipe.

Ingredients:
2 cup flour (216 gms)
1 cup milk (2 tbsp milk powder + warm milk)
1.5 Tsp dry yeast (bluebird brand)
1 Tsp white sugar
1 Tsp Salt
3 Tbsp butter (Butter of your choice, adjust salt accordingly)
1 Egg yolk (Fro brushing)
Herb mix + chilly flakes
Chicken sausages (4)

This recipe shall make 4 chicken sausage rolls.

Method:
- Mix well 2 Tbsp milk powder, 1 Cup water, 1 Tsp sugar and 1 Tsp salt.
- Add yeast to above mixture and mix well, keep still in warm place for about 15-20 minutes or till it becomes frothy
- Add herb mix of your choice, along with chilly flakes to the flour (I used oregano, thyme and chilly flakes)
- On kneading surface, mix together frothy yeast and flour mix till its well combined.
- Add 3 Tbsp butter to this, and knead dough well.
- Coat with little oil and let dough rest till it gains double size.
(I allowed my dough to be cold rise for almost 48 hrs, as mentioned in some recipe. Cold rise means just wrap and keep in fridge. As I planned to make bread next days, I gave it a try and it was good).
- Punch down dough and knead dough, so that it becomes smooth and stretchy.

- Divide in four equal parts and and shape them as of rolling pin, i.e. thick in center and thin on sides, of length a bit bigger than sausages.
- Now wrap every sausage with rolled out dough and keep aside for 10-15 mins/till it rises again.
- Brush with egg yolk on top and bake them for about 25 minutes on 170 degree Celsius.

Enjoy. :)

Granola bars

I love these granola bars as they are healthy and pack lots of flavors. Plus they are good for little hunger as well :)  It is super easy to make, and plus one can make as per his/her taste as well.

Ingredients:
200 gms Oats (Quaker oats)
50 gms Corn flakes (Unflavored)
25 gms black resins
25 gms almonds
25 gms cashews
25 gms dried dates
100 ml honey
50 gms brown sugar
50 gms butter (One can use desi ghee i.e. clarified butter as well)
2 tsp vanilla essence
2 tsp water

Method:
- Mix water, honey, sugar, butter and bring to boil, and keep aside till it comes to room temperature. Then add vanilla essence and mix well. This will make a sticky syrup.
- Mix all dry ingredients, and then add syrup and mix well so that mixture is well coated.
- Spread on baking sheet, and pack them firmly (Min was 9" square tin)
- Bake for 20 minutes on 180 degree Celsius pre-heated oven. (Or till top side becomes golden brown)
- Make cuts after 5 minutes or so, while cutting they appear bit soft, but they get hardened later.

Granola bars

Enjoy :)

Chicken reshmi kabab

Chicken reshmi kabab

Besides tandoori chicken other dish I like, rather my daughter likes is chicken reshmi kabab. I believe its bit underrated kababs. People often ignore white kababs but I believe they are more flavorful and aromatic. 

As main base is on aromas not spice level my daughter loves them :)

Here is my version for the same.

Ingredients (for 4 drum sticks)
1 tsp coriander seed powder
1 tsp cumin seed powder
2 tsp salt
Pinh of garam masala
1 tsp white pepper powder/fresh cracked peppers are even awesome
2 tsp hung curd
1 tsp vegetable oil
1 tsp garlic paste (fresh)
1 tsp ginger paste (fresh)

2 tsp coriander+green chilly paste (De-seed green chilies before making paste)

1/2 cup grated cheese

2 tsp fresh cream

Recipe:
-Mix all ingredients in hung curd and make nice smooth paste.
-Make cuts on chicken drum sticks and nicely coat in marinade.
-Make sure marinade sets well in cuts, so that moisture retains inside chicken.
-Now apply oil on chicken thigh and let it seat in fridge for about 2 hrs minimum.
-Bake in oven on 230 degree celcius for about 30 minutes and then on 180 degree celcius for 5 minutes.
-If flesh is separated from bone, Thats the sign of perfect time and 100% cooked chicken.
-Let it rest in oven till you prepare side salad etc and then enjoy.
- Sprinkle some lime juice just before serving.

oeufs en cocotte

oeufs en cocotte is a french way of making baked eggs.
Its super easy and super yum. Here is how I prefer to make and eat them :)

Ingredients:

2 tea spoon creme fraiche

1 egg 

little bit dill for garnish/finely chopped coriander
oregano, thyme, chilly flakes
salt and black pepper for taste

Recipe:
-Put 1 teaspoon creme fraiche in a oven proof cup/ramekin
-Crack egg and drop straight on top of creme
-put salt and pepper for taste
-Add herbs and dill
-Put 1 teaspoon creme fraiche on top
- Take boiling water in oven tray, and keep cup in it. Bake on 180 degree celcius for about 20-30 minutes.

Note:

- French prefer to keep yolk little runny (just a tip)

- It can also be baked in double boiler.

- Creme fraiche is nothing but yogurt/dahi made of full fat/double cream. 

Tangadi kabab

Nothing I mean no other cuisine can beat a beautiful, moist, tender tangadi kabab. All time favourite starter for most of the Indians and I am no different than them :)

Here is my version for the same.

Ingredients (for 2 chicken thighs)
2 tsp coriander seed powder
2 tsp cumin seed powder
4 tsp salt
2 tsp garam masala powder
1/2 tsp cinnamon powder
1 tsp black pepper powder/fresh cracked peppers are even awesome
2 tsp hung curd
1 tsp vegetable oil
1 tsp garlic paste (fresh)
1 tsp ginger paste (fresh)

Recipe:
-Mix all ingredients in hung curd and make nice smooth paste.
-Make cuts on chicken thighs and nicely coat in marinade.
-Make sure marinade sets well in cuts, so that moisture retains inside chicken.
-Now apply oil on chicken thigh and let it seat in fridge for about 2 hrs minimum.
-Bake in oven on 230 degree celcius for about 20 minutes and then on 180 degree celcius for 5 minutes.
-If flesh is separated from bone, Thats the sign of perfect time and 100% cooked chicken.
-Let it rest in oven till you prepare side salad etc and then enjoy.
- Sprinkle chat masala and lime juice just before serving.

Chicken tangadi kabab served

Note: One can change level of hotness with adding more chilly powder or adding green chilly paste in marinade. But key thing is aroma of masalas.

Fish in exotic coconut sauce with lemon-herb rice

I had tried my hands in chicken, but never in fish before. Finally I was able to move on and got my hand fishy. So cooked fish fillets in rich, thick, creamy coconut sauce

Here is my journey for the same. I have used basa fillets for this recipe
1. I had them already
2. It has nice firm flesh and no smell at all.
3. It melts in your mouth :)


Ingredients for sauce:
1 medium size onion (finely chopped)
1 carrot finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 tsp herb mix (Oregano, basil ,thyme)
1 tsp red chilly flakes
1 tsp all purpose flour
2 cup coconut milk (medium thickness)
4-5 Fish fillets chunks (you may season it with salt and pepper or whatever you like)
salt and white wine to taste

Ingredients

Method:
- Heat oil in pan and saute onions until they turn pink
- Add carrots and saute them til they are tender
- Add ginger, garlic paste with flour and saute for minute or two
- Add in 1-2 tsp of white wine and let it all evaporate.
- Add fish fillets to pan, and saute them for 2 minutes each side
- Add in coconut milk, and give a nice stir.
- Bring it to boil and add herb mix with chilly flakes.
- Give a nice stir and then cook through for about 10-15 minutes on low heat.
- Its ready to serve with rice

Fish in coconut sauce

Herb-Lemon rice

Ingredients:
1 cup raw long grain rice
1/2 tsp lemon zest
2 tsp herb mix
lemon food color

Method:
- Soak rice for about 20-30 minutes.
- In a pot start boiling water, add in salt, herb mix and lemon zest
- On a roaring boil add in rice (be careful)
- cook till 90% done
- Drain and cover with muslin cloth for about 10 mins, this will allow rice to cook through in its own steam

Herb-Lemon Rice

Serve fish with rice, its a excellent flavorful meal :)

Served.

Enjoy.

Chicken chettinad

Honestly people, I have never ever tested chicken chettinad before, but have seen its images and from them I could tell this must be very tasty and juicy stuff. So I decided to prepare in home.

This recipe does not belong to me, I thanks for many contributors from Internet for sharing their own recipes. I have referenced few recipes and have come up with my own.

So here it is Chicken Chettinad, we are going to use custom spice mix than store bought spice mix, a fresh spice mix always brings out best flavors.

Marination:
1/2 kg chicken (with Bone)
2 tsp sambhar masala
1 tsp garam masala
1 tsp lime juice
1 tsp salt
1 tsp oil

Marinated chicken

Mix both masalas, salt with lime juice and apply this marinade to chicken. Make sure chicken is coated nicely in marinade. Next add oil and just coat chicken, this will help marinade to stick to chicken.


Spice mix:
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
2 Red whole chilly
1" cinnamon stick
2 green cardamom
3-4 cloves
1 tsp black pepper
1/2 cup grated coconut
1 bay leaf
1 piece of star anise

Spice mix 

Roast all above spices till aromatic, ground them in fine powder.
Next grind grated coconut along with spices and keep aside.


For chicken gravy:
I preferred thick gravy over thin gravy, but one can add more water as needed to make thin/runny gravy as well.

2 medium size onions (finely chopped)
2 medium size tomatoes (finely chopped)
chopped coriander
10-15 curry leaves

For gravy

Final showdown:
- Add little oil in frying pan, and once its hot sear off chicken over high heat from both sides (2-3 mins each side) and set aside, keep juices as is in pan

Seared off chicken 

- Now saute onions till they are cooked and then add spice mix that we had made earlier, saute well.
- Add in tomatoes and saute till everything has been cooked.
- At this point add in chicken and saute for 3-4 minutes.
- Add a cup of water, mix well and bring it to boil.
- Put lid on and let it on simmer for about 15-20 minutes.
- chicken should be done by now, if you prefer thick gravy, turn on high heat and let water get evaporated.
- If thin gravy is preferred then just check for doneness and turn off heat.
- Garnish with coriander and lime wedge

1 Chicken chettinad served :)

Enjoy :)