Saturday, April 20, 2013

PEST0 chicken- INdian style


I had made this pesto sauce a week back, and had stored it. Even after making pasta out of it, there still some leftovers!!!!! Chicken would invariably be my guinea-pig whenever I am in mood to try something new!!!!!!

And tis recipe I had madefor my office colleague, but this can be good addition tobhouse parties as well. Oeing to the less number of ingrediamts and hassel free it is, from now on this might be one if my regular picks as well. Moreover, this is economic as well!!!! Perfect for eeekend trips......



After a lot of reading about the pesto chicken topic, I wasn't happy at all.  The process of cooking which includes layering the chicken with the pesto sauce and then baking it in the oven was not me at all.  Is is then that I decided to give this a t2ist and make it myway, oure desi style!!!!! Afterall fusion is in.....

While this recipe is a mixture of all those that I have read (while I wasn't cooking for a long time), people can tweak it according to their own sensibilities & tastes. It would be good if one can completely stick to green chillies, but me the ardent fan of dry red chillies couldn't stop myself from adding two whole red chillies while cooking. Not only did the humble dry babies brought in some colour to the dish, also they helped in a bit of garnish while serving the dish. The main part of this dish would be making the Pesto right. Here's the recipe

PESTO

INGREDIANTS:


  • 50g Pine nuts
  • A large bunch of basil leaves (i had used about 100gms)
  • 50g Parmesan cheese
  • 150ml Olive oil
  • 2 fat cloves of garlic



METHOD:


  • Tip the nuts into a dry pan and dry roast for about 5mins.
  • Whizz all the ingrediants together to get a slightly chunky mixture.
  • Store in an air-tight container, and top it with enough Olive oil.


Well, the recipe given above is the authentic original recipe of Pesto. But i have tweaked it a bit, accoding to my convinience and ingrediant availability. I had replaced the pine nuts with the normal walnuts, and the parmesan with Gouda cheese. I had also increased the number of garlic cloves to 4!!! Once you get this right, your battle in a lot ways is won. And find the recipe of the chicken below:

INGREDIANTS:


  • 250gm yoghurt
  • 2 medium onions, boilef
  • 1 large onion choppe
  • 6 green chillies + 3 chillies, chopped
  • 5 fat garlic cloves
  • 1kg chicken (one can use boneless pieces, but the cannibal in me gets great pleasure while separating the meat from the bone)
  • 3 dry red chillies
  • 1tbsp ginger garlic paste
  • Salt & sugar to taste
  • 4 tbsp oil
  • 2.5 heaped tbsp pesto sauce
the bowl after scrapping the marinade and pesto mixture


chicken happily simmering away

the ready chicken packed in tiffin boxes for my dear colleagues




METHOD


  • Boil the onions, meanwhile wash the chicken and keep aside. Try making smaller cuts, that way the chicken cooks easily, and is pretty well quoted with the sauce.
  • Now make a paste with the yoghurt, green chilli & boiled onions, try and make a smooth paste.
  • Marinate the chicken overnite with this white marinade.
  • Heat the oil, add the chopped onions, and the dry red chillies. Add the sugar after a while, the sugar caramalises and gives a nice colour.
  • Once the onion starts caramalising add in the choppes garlic, the ginger-garlic paste and the green chillies, and in a couple of minutes add the marinated chicken to the pan. Mix well with the masala. At this stage if you want you can also add a bit of water to the chicken pieces.
  • Mix the pesto with the remaining marinade mixture with some water.
  • Once the chicken is well wuoted with the onion garlic masala, add in the pesto marinade, mix well, lower the flame, and allow it to cook. You can adjust the salt at this time.
  • Once it comes to a bubble and the gravy reduces, the dish is ready to be served.


That's it!!! You can always replace the homemade pesto with store bought ones, both are equally good!!and you are ready to enjoy compliments and love of your loved ones.........
Will be back soon!!!

Tuesday, April 9, 2013

LAMINGTONS


I know that complaints will be many, but the good thing is that.... I am finally back, and to celebrate this home coming, I am back with a dessert.
People have oftenasked mewhy do I post desserts or bakery items most of the time?? While that allegation holds truth, I cannot deny the fact that I have a strong craving for something spicy!!!!!! While my baked goodies are most of the time for giveaways, the spicy ones are just for me.....
The story behind thid batch of lamingtones is the same!! A senior colleague, eho I beleive has suddemly turned into a friend (and I mean it in a good way!!!!), is supposed to leave for his much awaited vacation. This prim-and-perfect friend of mine is a sucker of all things cisy & beautiful, and kept on cribing about his tonight's train journey, which according to him wll be dreadful, oeing to the presence of cranky kids, farting oldies and a whole lot of family " PDA" (to which I agree to some extent). Yet I am a train baby. Somehoe since childhood,  he idea f a vacation has somehow roped in that old loud b ifeast, The train! !!!!!!
This bunch of lamingtones I hope will help to keep him calm, and sooth his sweethtooth, though his diet is sure to part ways with him!!!!
Lamingtons, are as everyone knows a vey english form of confectionary, to br more precise,  is borrowed from Australia, where its almost a staple.  Though I had a notion of this being super dificult, yet they tuned out to be real fuss free.
I had made the sponge last night after office..... I was bowled over by the soft sponge!! The coating and wrapping was done this morning. Here's the recipe that I had followed:

INGREDIANTS:

  • Flour............ 120gm
  • Baking powder.......... 1tsp
  • Baking soda................ 1/2 tsp
  • Caster sugar................ 120g + 1/2tsp
  • Milk.................... 80ml
  • Vanilla essence...........1tsp + 1tsp
  • Eggs..................2 nos
  • Dessicated coconut.............60gm
  • Icing sugar....................120
  • Cocoa powder...............30gm
  • Water..............................200gm


the sponge just out of the oven

the sponge chopped into squares


the home made double-boiler

the dessicated coconut bed

the half lamingtons

the final set of lamingtons



METHOD

  • Preheat the oven to 180 degree C.
  • Grease the cake mould and keep aside. Try and use a rectangular one.
  • Mix the flour and sugar together. Add butter and the other wet ingrediants and mix well.
  • Pour the mixture into the greased cake mould scraping the sides of the mixing bowl.
  • Cook for 30minutes at 180degrees. Once done, keep aside and allow it to cool, and come to room temperature.
  • Icing:
  • set the double boiler and sift in the cocoa and icing sugar. Mix well.
  • Scatter a thick bed of dessicated coconut on a sheet of greaseproof paper.
  • Now add the water and vanilla essence to the cocoa and sugar mix until smooth. Remember to keep the icing thin, if required you can add a tad bit of water.
  • With the help of a fork, start dipping the cake pieces in the icing and wait for a few seconds to get them evenly coated in the mix.
  • Take them out and then coat them with the dessicated coconut.
  • Repet the steps for all the remaining.


Trust me, I was supaaa happy after making these babies. Not only did they lookeed like eomen covered in their expensive furs!!!!!!! The sponge was soft, so beware while dipping them in chocolate and then while coating them. It would take minutes if you are using a electric beater. You can store them in refrigerator, like I did, because I lke to have a bite, rather than these being too gooey.
Try this, not only for friends but for your vacations as well

Lets wish my friend a lovely vacation!!!!!!!