Sunday, July 29, 2012

BAKED YOGURT & TURMERIC CHICKEN




Chicken is a favorite in almost every household. Not only it is delicious but more than its taste, it is nutritious.
There are many ways  of cooking chicken but if you prefer healthy way this Baked Yogurt & Turmeric Chicken is exactly for you. If you like,  you can remove the skin to further cut down excessive fat.

With the increased awareness of healthy living, baking chicken is a great way of preparing delicious dish without worrying of the negative effect. Another benefit to choose this option were money saving, you need not discard a liter of oil for deep frying and less cleaning required, forget about oil splatter on the flour and greasy kitchen and living room.

You can always smear olive oil or butter before or during baking to keep the chicken moist.

BAKED YOGURT  & TURMERIC CHICKEN
Servings     :    4-6

1 kg chicken pieces
1-2  tablespoon chili powder
1/2  tsp garam masala
1 tsp ground turmeric
1  cup plain yogurt
1 in ginger
4 cloves  garlic
1.5 tsp lemon juice
salt to taste
2 tablespoon oil

METHOD

Rinse  chicken pieces and trim any excess fat, drain. Remove the skin to save calories.

Grind the ginger and  garlic. Add in  salt,  chili powder, garam masala and ground turmeric  Stir in oil, lemon juice and yogurt..

Rub this over chicken pieces, cover and refrigerate for 2-4 hours.

Lined baking pan with aluminium, arrange chicken pieces, bake for 30-40 minutes @ 190C. Turn the chicken over halfway through cooking  time.


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Sunday, July 22, 2012

EGGLESS CUSTARD BUNS


My son and I really love Custard Buns.   These buns are rolled out just like you'd make dinner roll but slightly different style and filled with scrumptious egg free custard. 

If custard powder isn't available, you can substitute with cornflour and adding vanilla extract plus one or two drops of  yellow food coloring.

These delightful  buns will make your guests feel extra special but also it was economical to bake your own with  endless variations.

EGGLESS CUSTARD BUNS
Yield   :   14 buns

2 1/4 C all purpose flour
1/2 C evaporated milk
1/4 C plus 1 tablespoon warm water
1/4 C softened butter
1.5  tsp instant yeast
2 tablespoon sugar
1/2 tsp salt
black sesame seeds

FILLING
1.5 C whole milk
3 tablespoon sugar
4  tablespoon custard powder
1/4 tsp salt

METHOD

For the filling, whisk custard powder with 1/2 cup of milk.

Heat the remaining milk and sugar, bring to boil.

Add in the custard powder mixture, stir until thicken.

Remove from heat and leave to cool.

For the dough, combine butter, evaporated milk and hot water in a small bowl.

Place flour, sugar, salt and yeast in a mixing bowl.

Pour milk mixture onto dry ingredients and forms into soft dough.

On the floured surface, knead by hand for  10  minutes until smooth.

Let rise until double in size  for 1-1.5 hours in a covered and oiled bowl.



Punch the dough down, divide into 14 portions. Roll out each portion into 1/2 cm thick and 3 in round. Fill each round with 1 tablespoon of filling,  gather the edges to the center and seal tightly. Shape into ball then  flatten slightly. Place the rolls sealed side down,  cut from outside edge  about 1/2 in deep and  1 in intervals.


Brush the center with little water, sprinkle with black sesame seeds. Complete the rest of the dough, transfer onto a baking sheet and leave to rest for an hour. Towards the end of rising time, preheat oven  @ 200C.

Bake for 15-20 minutes until golden brown. Brush with melted butter and transfer onto rack to cool.


Linking to  Yeastspotting 7-27-12 

Sunday, July 15, 2012

EGGLESS CHOCOLATE CAKE (DAIRY FREE)


This is my favorite chocolate cake/ It was super moist, low fat and dairy free.

Over the years, we've used a bunch of different recipes but this one really the easiest to make but one of the best,  tasted so good even without icing.

EGGLESS CHOCOLATE CAKE (DAIRY FREE)
Serves    :    8

1.5 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 C sugar
4 tablespoon cocoa powder
1 C water
1/3 C canola oil
2 tablespoon vinegar
1 tsp vanilla extract


METHOD

Preheat oven @ 175C and grease 8 in cake pan.

Sift flour, soda, salt and cocoa powder in a mixing bowl. .

Using a whisk, combine water, oil, vinegar, sugar and vanilla in a small bowl.

Now add wet ingredients to the flour mixture, stir until you have a smooth batter.

Pour into prepared pan and bake for 25-35 minutes or until a skewer inserted comes out clean.

Let sit in the pan for 10 minutes before turning out to cool on wire rack.

Linking to Iron Chef Mom 2 - Chocolate 

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Sunday, July 8, 2012

SAVORY BREAD PANCAKE



If you're bored having your bread with usual spread, it is time to try this savory and healthy pancake  made with bread slices and vegetables that are available from your own kitchen.

You can use water or milk to combine the ingredients. Most importantly,  the bottom part must be browned before flipping otherwise it tends to break.

I couldn't wait to share the recipe with you because it was really delicious.  Although they are favored mostly at breakfast, they can be served any time of the day with or without any sauce/chutney.

SAVORY BREAD PANCAKE
Yield    :   4 pancake

4 bread slices
1 big onion sliced
1 fresh red chili sliced
1 fresh green chili sliced
1 tomato chopped
3 tablespoon whole kernel corn
2 tablespoon  rolled oat
2 tablespoon cornflour
1  cup or more water/milk to get a pancake like batter
salt and pepper to taste
2 tablespoon chopped cilantro
oil for shallow frying

METHOD



Cut the bread into small pieces.



Thinly slice the onion, green chili, red chili and tomato

In a mixing bowl, combine onion, both chili, tomato corn, oat, cornflour, water, salt, pepper and cilantro (if using).

Mix in the bread pieces, stir until well incorporated.

Heat and lightly coat a non stick skillet with. oil, pour  1/2 cup of batter in center, spread slightly with the back of the ladle to get a perfect round about 5 in diameter. Using medium heat, once  the bottom part turns golden brown, flip and cook the other side until done. Complete the rest of the batter.


Linking to  Yeastspotting 7-13-12 

Sunday, July 1, 2012

COFFEE BISCUITS


Everybody loves coffee flavored cookies. This simple  Coffee Biscuits is  made with instant coffee.

These are not so sweet and super easy to prepare. They never failed to please and sure hit with my family and friends. The dough was so easy to work with, you can even use your cookie cutter of your choice to shape them.

COFFEE BISCUITS
Yield   :   25 cookies

1 C all purpose flour
1/4  heaped C fine sugar
1 tablespoon instant coffee
1 tablespoon hot water
1/4 tsp baking powder
90g butter



METHOD

Combine instant coffee and hot water.

Place flour and baking powder in a mixing bowl.

Beat sugar and butter until well combined.

Now add coffee  mixture and butter mixture to the flour and forms into a dough.

Shape into small ball and flatten slightly.

Place onto baking sheet and bake in a preheated oven for 20 minutes @ 160C.

Leave in the pan for 10 minutes, transfer onto rack to cool.

Store in an airtight container.