Grilled chicken burger

It was Wednesday and I had super craving for eating a nice non-deep fried burger which is hard to find where I live. So I decided to make one for myself.  After putting little efforts I was happy to realize its so simple to put a juicy chicken burger. Here is my version.

Ingredients:

Marinade:
chicken thighs 1 piece
1 tsp garlic paste
1 tsp salt
1 tsp crushed black pepper
1 tsp oil
2 tsp mix herbs

Spicy caramelized onions:
1 tsp melted butter
1/2 tsp cumin seed powder
1/2 tsp coriander seed powder
1 tsp red chilly powder
1 medium onion cut in julienne style

Sauce mix:
Mayonnaise + Worcestershire sauce  + chilly sauce (as per taste)

Topping:
cheese slice, jalapenos and as per choice.
and most important burger buns :)

Recipe:
Preparing marinade:
- rub salt, black pepper powder, garlic paste and herbs nicely on entire chicken thigh, I often prefer to puncture chicken thigh with knife tip many times so that marinade sticks nicely to eat and makes its way in deep chicken muscle. Also helps cooking faster.
- sprinkle oil on top and coat chicken nicely and kept aside.

Cooking:
- Take a frying pan and put it on medium high heat. Cook chicken nicely till flesh separates from bone.
- take out chicken and cover in aluminium foil.
- In same pan add all ingredients for spicy caramelized onions, and saute them nicely until they are nicely coated and becomes little tender.
- Take off from pan and keep aside.
-Warm up burger buns in this pan, so tat they will soak up all this good flavor nicely.
- Put aside burger buns.
- Shred chicken using forks and knife. Take a portion of this shredded chicken and put in pan,
add cheese slice on top.
- Apply sauce mix generously on burger buns
- As soon as cheese melts, carefully transfer chicken+cheese on burger bun (don't worry melted cheese helps shredded chicken stay together)
- Add your favorite topping, add caramelized spicy onions and enjoy your burger.

You may choose to put more sauce mix on top of chicken, one can adjust hot level by varying chilly sauce and chilly powder.

Cashew chicken creme

Its was lazy sunday and i was just back from night journey from kolhapur. Although I decided earlier to get some food delivered at home, but suddenly my craving for chicken took over :)

To be honest, I came up with recipe on my own and on the fly, since we were on holiday for couple of days,we had almost no veggies at home, so I came up with recipe which has less ingredients.

Recipe is enough for 1 chicken whole leg, one can increase ingredients as per need. Chicken leg was almost about 250gms with bone in. And this chicken taste best with bone in.

chicken creme

Ingredients:
10 -15 cashew nuts (soak in warm water for 2-3 hrs)
1/2 medium sized onion finely chopped
1 tsp grated ginger
1 tsp grated garlic
1 green chilly finely chopped
pinch of garam masala
1 tsp all purpose flour
2 cups of milk (read note below)
Salt and black pepper as per taste

Method:
- Cut chicken thigh in 2-3 pieces and keep drumstik as is. Make slits on drumstick. Rub salt and black pepper powder nicely all over the chicken with some oil. Keep this aside for hour or 2.
- Make a fine paste of cashew nuts, ginger, garlic and green chilly and set aside.
- Take a deep, thick bottom but narrow mouth pan. Add some oil and place chicken pieces one by one in it. Grill them till they become golden brown from both sides.  or about 5 mins on each side.
- Remove chicken pieces and wrap them in aluminium foil till we prepare gravy.
- In same pan add little oil and start saute onions till they are translucent or turns pink in color.
- Add in cashew paste and saute well, add in garam masala powder add in dash of water and scrape of any paste that might have stick to pot.
- Add 1 tsp all purpose flour to this mixture and create smooth paste.
- Add in chicken pieces and make sure,they get coated well with this paste.
- Add in 2 cups of milk or add in milk till all pieces are submerged in milk.
- Bring to boil on medium heat, and then put lid on and cook on lowest flame for about half hour.
- Chicken is done when flesh starts separating from drumstick bone.
- Indulge in your creation :)

Notes:
1. Milk amount depends upon chicken qauntity and pot size. Rule of thumb is chicken should be completely submerged in milk.
2. This recipe receives hotness from pepper and green chilly, increase quantities as per your taste, but it taste great with less hot,else hotness shall overpower cashew flavour and that we don't want to happen.
3. Use same pan for saute chicken and cook,so that all goodness of chicken juices are retained.
4. Slow cooking involves lowest flame setting, a higher flame will change chicken texture to rubber like substance. Turn off heat as soon as flesh near leg starts pulling away. Thats the best sign of perfectly cooked chicken.
5. After adding milk, it appears to be curdled,but don't worry as it starts thiken up,that effect shall go away.
6.We have used salt in marinade so adjust salt in gravy accordingly.

Chicken Cutlets with classic onion sauce

 

How about having steamy cutlets made with flat wheat bread and chicken sausages, topped with melted cheddar cheese and classic onion sauce? Well here is recipe for the same :)

Cutlets:

Ingredients:

1 Chapati (finely grinded)

1 egg

1 chicken sausage

1 tsp vegetable oil of choice

Salt and pepper to taste

Spices of your choices as per taste (1-2 Tsp)

1/2 cup Breadcrumbs

Cheese slices

Method:

- Mix all ingredients except breadcrumb very well and knead with hands for about 3-4 minutes.

- Take a small portion and press in hands, if it holds shape then your mixture is ready.

- Start adding breadcrumbs and mix again and check whether mixture is holding shape.

- Once mixture starts holding shape, stop adding breadcrumbs and prepare small balls of mixture.

- Flatten them with hands, dust them with all purpose floor and then shallow fry till golden brown on one side.

- Once first side is golden brown, flip it over and spread cheese slice on top, and fry till other side becomes golden brown.

- They are ready to serve

Cutlets served with onion sauce

Classic onion sauce:

1 cup onion (chopped in long strips)

3 tsp butter

1 tsp all purpose floor

1/2 cup water

salt and pepper for taste

Method:

- In thick bottom pan, melt butter.

- Add in onions and saute till they get caramelized and turned into nice brown color.

- At this stage add in all purpose floor and make sure its mixed well.

- Start adding water 2 tsp at a time, each time making sure nothing stick to pan and mixture is well combined.

- Once all water is in, stir well and add salt, pepper, chilly powder (optional) and bring to boil.

- Once mixture starts thicken up, turn off flame and sauce is ready.

Fish shaped stuffed bread

I had seen these amazing fish shaped stuffed bread on facebook community Chef at Large. So I wanted to try them ever since. As my bread recipes were failing miserably due to lack of patience and good yeast, I was not keen on wasting good stuffing on failed bread :P

I believe I can bake an acceptable bread now, so I gave it a shot. I am just going to refer recipe for standard basic bread, and so not going to write it down again. But going to post recipe for stuffing and how to achieve desired shape.

What is required:
1. Basic white bread dough => http://vinitsjoyofcooking.blogspot.in/2015/07/basic-white-bread.html
2. Stuffing

Stuffing:

Ingredients:
1 chicken sausage finely chopped
1 medium sized onion finely chopped
1 small tomato
1 tsp garam masala
salt and black pepper for taste
1 tsp oil/butter
1 tsp all purpose flour

Method:
- Saute onions till they become brown.
- Add tomatoes, salt, pepper, garam masala and saute well
- Add chicken sausage and make sure chicken is cooked through
- At this point add all purpose flour and make sure all mixture has gone dry
- turn of flame and let this be cooled down to room temperature.
- Make sure stuffing is dry, else it will make bread dough saggy and ruin everything


Preparing fish shapes:

- Divide bread dough in equal shaped balls and roll them out on nicely dusted surface
- Now cut flatten dough in angular stripes as shown in pic

- Put mixture in the center, I applied little tomato sauce, but then I realized its making dough saggy,

so avoided it later. 

- Start folding  stripes in alternate fashion as shown in pic

- Now your fish is ready, transfer it carefully on dusted baking tray
- Let it rest and rise again for hour.

 - Lightly brush with milk/egg white, put sesame seeds/herbs on top
- Bake in 180 degree celsius pre-heated oven for 25-30 minutes or top becomes brown

-  Take out from oven and let it cool on rack.
- Garnish and serve while its warm

Basic white bread

Here is recipe for basic white bread

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
2 Tsp vegetable oil
1 Egg yolk (For brushing) (optional)

- Mix warm milk, yeast, sugar and set aside till it matures. (about 15-20 minutes, it should be frothy/bubbly)
- Sieve together flour & salt
- Add yeast mixture from step 1 to flour and mix well to form a sticky dough.
- Knead well for about 10-15 minutes, till dough becomes nicely stretchy and bounces back on light presses.
(use lightly floured surface, don't put too much flour though)
- Coat well with oil and keep aside for 2 hrs or till doubles in size (1st rising).
- Punch down after 1st rising and knead for 2-3 minutes.
- Prepare tin to bake bread and shape dough as per tin and set aside for 2nd rising (about 1 hr)
- Brush top of bread with egg white/milk
- Bake this bread in 180 degree Celsius pre-heated oven for 25-30 minutes.


Enjoy :)

Focaccia

Focaccia is an Italian flat bread, many times confused with Pizza, but its not. Confusion arises as it is highly customizable toppings same as pizza. However this is bread is really like crispy from outside and spongy from inside, with lots of goodness from olive oil.

Here is my recipe:

Ingredients:
2 cup flour (216 gms)
1 cup warm water
1.5 Tsp dry yeast (bluebird brand)
1 Tsp white sugar
1 Tsp Salt
3 Tbsp Olive oil (any vegetable oil shall do)

Toppings:
de-seeded tomatoes, green bell peppers, onion, herbs

Method:
- Mix well warm water, yeast, sugar and set aside till it matures.
- Sieve together flour, salt, mix yeast mixture and 2 tbsp olive and knead into sticky dough
- Knead well for about 10-15 minutes, till dough becomes nicely stretchy and bounces back on light presses.
- Coat well with olive oil and keep aside for 2 hrs or till doubles in size (1st rising).
- Don't punch and knead vigorously. Just start spreading dough in rectangle shape.
- Poke dough generously with fingertips and spread little olive oil with brush
- Add toppings, herbs and set aside for hour for second rising
- Sprinkle some salt on top
- Bake in 200 degree Celcius pre-heated oven for about 25 minutes or till bread top becomes brownish.
- Once bake is finished apply little more oil with brush on top and let it cool on rack.
- Serve when bit warm.

Tip:
Coat your toppings+herbs in some oil for better taste.

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. :)