Chicken Korma..!

Ingredients:

Chicken                                        1 kg

Onion                                           2 big

Ginger and garlic paste                1 tbsp                                             

Yogurt                                          2 tbsp

Turmeric Powder                         ½ tsp

Chilli powder                               2 tsp

Cashews                                       a handful (soaked)

Cardamom                                   5-6

Cloves                                          5

Cinnamon                                    1 pc

Bay leaf                                       1

Butter/ cooking oil

Coriander or mint leaves

Method:

1.  Marinate the chicken with yogurt, chilli powder and turmeric   powder.

2. Heat oil in a pan and add cinnamon, cloves, bay leaf   and cardamom.

3.  Now add chopped onions and saute until light brown.

4.  Add the marinated chicken and ginger garlic paste and saute  for few minutes.

5.  Add enough water and close and cook until chicken is fully done.

6.  Grind the soaked cashew into paste and add to the cooked chicken.

7.  Keep on low flame for 5 minutes and switch off the flame.

8.  Garnish with some chopped coriander or mint leaves.

9. Enjoy the easy chicken korma with mushroom pulao or jeera rice (recipe in my blog) 😊

Mushroom Pulav..!

This is one of my personal favorite. I like mushroom made in every style. This pulav has a very different flavor as it is cooked in coconut milk. This goes well with butter chicken, chicken kuruma or any other curries. I have taken this picture along with Chicken Kuruma. I will be uploading the Kuruma recipe after this.

Ingredients:
Basmati Rice                  2 cups
Mushrooms                    2 tins of 200 gms or 400 gms fresh 
Onion                             3 (sliced)
Green Chilly                  4 or as per taste
Ginger - Garlic paste     1 tsp
Cinnamon                      2 small stick
Cloves                            5-6
Cardamom                     3-4
Bay leaves                     2
Coconut Milk                3 cups (for 1 cup basmati it should be 1.5 cups of water)
Ghee
Salt

Method:

1. Soak the rice for 15 minutes in water.
2. In a bottom thick vessel add ghee, bay leaves, cinnamon, cardamom and cloves.
3. Once this is heated, add onions, green chilly, salt and saute till translucent.
4. Then add ginger-garlic paste and saute until the raw smell goes.
5. Add mushrooms and saute for 5 mins.
6. Now add the rice and fry for 5 mins.
7. Into this add coconut milk, cover and cook until the rice is cooked well.
8. Serve hot with curry of your choice :)

Cake Pops....!!!

Cake pops are usually made out of left over cake pieces. I make them when I have left over pieces after cutting it into shapes and icing and all.. If you wish to make it with a freshly baked cake you can do so... For cake recipes you can go to the label "cakes" in my blog..

Ingredients:
Cake                                   -              Any flavor

Dream Whip Powder         -              1 sachet

Cold Milk                          -              ¼ cup

Vanilla Essence                 -              ½ tsp

Cooking chocolate             -              150gm (each choc and vanilla)

Sugar Sprinkle

Stick to insert into the cake balls

Method:

1. Crush the cake with hand and transfer into a bowl.
2. Beat the dream whip powder with cold milk and vanilla essence until fluffy.
3. Now add the whipped cream into the cake crumbs and mix well until you can form small balls.
4. Make small lemon sized balls out of this and freeze them for 1 hour.
5. Melt the cooking chocolate and dip each stick into the melted chocolate first and insert it into the balls.
6. Special care has to be taken to make sure there are no cracks in the balls and they don’t break when you insert the stick into it.
7. Now dip each balls in the desired chocolate and put the sugar sprinkles above it.
8. Let it set.(since the balls are cold it will set fast)
9. Refrigerate this before use.
10. Your kids will love this for sure.. :) :)

Saffron Tres Leches / Saffron Milk Cake!

I am back after a real long break 😊. It is indeed hard to manage work, studies, home and finding time to blog. But now I have made it a decision to atleast post one dish a week. So I hope you all would be enjoying more of my recipes. So here is one amazing dessert to start with. Although I have seen my sister making the basic Tres Leches, I never thought of trying it until I had this amazing Turkish Trileche from Istanbul. They have a very famous café in Taksim square named Hafiz Mustafa. They are famous for their desserts and signature Turkish coffee. That day I decided I must try it at home. But being busy again I couldn’t. Later one day one of colleague brings Saffron Tres Leches and I couldn’t resist but to have atleast 2 slices. It was heavenly. So, that’s when the final decision was made to make it at home but was waiting for an occasion. So for this time when we had our wifeys party (when all the wifes in my hubby’s friends circle get together), I decided to make this and let me tell you this blowed them, my hubby and indeed myself 😀 I made a really big one that served up to 20 people. So if you want to try for a smaller group, use half the proportion. The recipe comes here:

 

Ingredients:

Cake:

Eggs                                        6

Flour                                       2 cups

Corn Flour                              2 tbsp

Sugar                                      1 cup

Baking Powder                       ½ tsp

Saffron (optional)                   ½ tsp

Milk:

Evaporated milk                     2 tins of 410 ml

Milk                                       3 cups

Condensed Milk                    1 tin

Saffron                                   ¾ tsp

Topping:

Whipping Powder                  2 sachets

Milk                                       1/2 cup

Or Egg whites beat until meringue and blow torch them

Method:

1. Preheat the oven for 10 minutes at 180 degree C.
2. In a mixer or bowl beat the eggs with 1 cup of sugar until fluffy. This must be the consistency of eggs for sponge cake which is if you take out the beater with little batter and right an 8 on the rest of the batter, the number will stay for few seconds. This is how I understand its ready.
3. Sift the flour, corn flour and baking powder.
4. Add this into the egg mixture and fold until whole batter is mixed well. Add in the saffron to this and mix well.
5. Bake this for about 30 minutes or until a tooth pick inserted comes out clean. 
6. Once the cake is baked, cool it for sometime.
7. Meanwhile, prepare the milk mixture. Add the evaporated milk, condensed milk and milk in a pan and heat until just boil. Add in saffron and keep it on low flame for few minutes. Switch off the flame.
8. Once the cake is cooled, prick it all over with a fork.
9. Keep around 2 cups of milk aside and pour rest of it on the cake.
10. Keep for 5 mins and beat whipping cream and spread it over as you wish.
11. Keep this closed and cool for at least 4 hours before serving. I kept it overnight and came out well.
12. Enjoy the yummiest Saffron Tres Leches :)