BAKED CHICKEN NUGGETS FOR KIDS

Back to blogging after a long break! Sorry to all my readers for the delayed post and to all my blogger friends for not keeping track of their posts!

My daughter loves chicken nuggets, but it never struck me that I could give her homemade ones and that too baked!! no guilt there!..yay! So I came across this recipe on Rasa Malaysia's blog....and wow! its definitely a keeper! So easy and quick. Best part is, it can be made without those looong marination hours! phew! They were so crisp and tender :)

Mommies you can thank me for this one!! :)

End result.......my daughter and me ended up fighting for the last one! :D

INGREDIENTS:

boneless chicken cut into nugget sizes - 6
3/4 cup bread crumbs
1/4 cup grated parmesan cheese (I used mozerella)
a pinch of coarse salt
1 tbsp vegetable oil
about 2-3 tbsps all purpose flour
1 egg

PROCESS:

• preheat oven to 400 deg F.
• spread the bread crumbs in a thin layer on a baking sheet and bake for about 5 mins until golden brown.
• Transfer the bread crumbs to a shallow dish and mix along with the cheese, salt and oil. mix well.
• place the flour and egg in separate bowls for dipping.
• increase the oven temp to 450 deg F.
• line baking tray with baking paper.
• coat the chicken in flour first., shaking off excess flour, and then dip in the egg.
• Then into the breadcrumbs. coat well.
• repeat with the rest of the chicken and arrange onto the baking tray.
• bake chicken until desired tenderness for about 12-14 mins turning sides halfway.

MYSORE BONDA/ ULUNDHU BONDA

This is very similar to ulundhu vadai. Much simpler to make because you just dont have to worry about the perfect round shapes with the perfect holes!! Just simply scoop the batter in your fingers and roll them into a ball shape and then fry them.

One of the very few things my fussy daughter just loves!!........phew! Thank God for that!

INGREDIENTS:

1/2 cup urad dal/ ulundhu, heaped
1 small onion, chopped finely
1/4 tsp asafoetida
1 tbsp corander leaves and  curryleaves , chopped (optional)
1 tbsp basmathi rice OR 1-2 tsps rice flour
1 tbsp peppercorn
2 tbsps coconut bits
a pinch of chopped ginger (optional)
salt to taste
oil for frying

PROCESS:

• Soak the urad dal and basmathi rice (if u are using) together for about 3-4 hours.
• Wash well and drain. In a food processor, blend the urad dal and rice with only necessary amount of water to form a paste. The more water you add the more oil it will absorb while frying.
• Transfer the batter into a bowl and add the above ingredients and mix well

• Heat oil for frying. To check if the oil is ready for frying, drop a tiny bit of batter into the oil. If it sinks to the bottom and them immediately rises to the surface its ready.
• keep a bowl of water near you to dip your fingers each time you scoop some batter (so it doesnt stick to your hands) Shape the batter into balls of desired size and drop them into the oil. cook on low or medium flame.
• when it starts browning flip them over .
• drain on a kitchen towel.

MOIST EGGLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE

I baked this cake for my husbands birthday last month. Since the  joy of baking website has got lovely and trustworthy recipes I usually choose her recipes if Im not in the mood for 'experimenting'! The following recipe was an extremely easy 'mix and bake' recipe (and using no electric beater...yay!!)..........

I used a 23 cm cake tin. So ended up a bit thin. The 20 cms cake tin would have been perfect for this one.

tasted so moist and lovely...........but in my defense..... I did feel a bit guilty for choosing SUCH an easy recipe for his birthday!... :D

INGREDIENTS:

1.5 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder, sifted
1/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
75 grams unsalted butter (1/3 cup), melted
1 cup warm water(240 ml)
1 tbsp lime juice or vinegar .....(I used vinegar)
1 tsp pure vanilla extract

Chocolate frosting:
6 ounces (170 gms) semi-sweet chocolate, chopped
3/4 cup (180 ml) heavy cream (35% butterfat)
1 tbsp unsalted butter, room temperature

PROCESS:

• Preheat oven to 350 deg F or 177 deg celcius. place rack in the centre of the oven
• grease a 8 inch(20 cm) square baking pan. line the bottom with wax paper 
• In a bowl mix together the flour, cocoa powder,baking soda, baking powder and salt. use a hand whisk so that the ingredients mix well.
• Add the melted butter and vanilla. 
• add vinegar to the warm water and pour into the flour bowl. mix well till incorporated.
• pour the batter into the greased cake tin and bake for about 20 to 30 mins or until a toothpick inserted comes out clean
• cool the cake on a wire rack.

for the ganache:

• place the chopped chocolate, butter and cream in a heat proof bowl.
• place over a saucepan of simmering water and stir so that it melts.

• remove from heat and cool to room temp until its of running consistency.

• remove cake from the cake tin and place on a plate.
• pour frosting over the cooled cake. let stand till the frosting has thickened.

notes:

• the cake tastes best when its slightly warm. So dont serve it right outta the refrigerator.

CREAMY BROCCOLI AND MUSHROOM PASTA / NO CREAM/ ONE POT

 This recipe was given to me by a dear cousin Neelu. She's a pro in cooking anything that crawls to walks to swims......LOL! This recipe was supposed to be posted ages ago.....but I wasnt able to take pictures, as my hungry husband could never wait till I took pictures...hmphh!

This recipe can be made using  almost any veggie of your choice. zucchini........sun dried tomatoes, black olives, baby spinach are lovely choices.
 This pasta recipe tastes soooo good and you can eat it without feeling guilty..... I even used low fat milk since it makes me feel better ........hahhaha............
you can serve with some chili sauce,,,,

 serves about 4 persons.

INGREDIENTS:

penne pasta - 200g
 1 onion, chopped
2 small tomato, chopped
ginger garlic paste - 1 tbsp
1 small broccoli, cut and washed -170g 
2 chicken sausage. chopped (optional)
11 white button mushrooms, sliced
1 and 1/2 tbsps maida/ all purpose flour
2 cups milk (approximately)
pasta seasoning- I used dried rosemary and oregano
chilli flakes. to taste
salt and pepper to taste
parmesan cheese - shredded for the topping(optional)

PROCESS:

• Boil the pasta as per instructions on the pack . drain and keep aside. best if done before serving. if you wont have time after boiling just drizzle some extra virgin olive oil on top to prevent it from drying out.
• in a wok, heat some oil. saute the sausages. once slightly browned, remove them from the oil and keep aside.
• In the same wok, add the onions. add more oil if need be. 
• once slightly browned add the ginger garlic paste. saute for a few seconds till nice and fragrant.
• add the tomatoes. close the lid and cook till they are nice and mushy.
• Add the broccoli, and saute well. add some salt.
• after 2-3 minutes add the mushrooms. Stir fry for about a minute or two. Add the chili flakes.

• Add the flour and give it a good stir.
• Add the milk.
•  simmer and the milk will start to thicken. Add the italian seasonings and the sausages.

• When it starts to thicken switch off the flame.
• When you are ready to serve add the required amount of pasta into the sauce and heat. If the sauce has thickened too much add more milk while heating.
• serve hot. top with parmesan cheese.

notes:

• Add the pasta only before you are ready to serve. It absorbs alot of milk.

• The sauce thickens very quickly. So each time you want to serve just add milk and heat.

ONION OOTHAPAM

 This has become one of our regulars for dinner! With a generous amount of chopped onions and idli podi , this has enough flavours to be eaten without any chutneys or sambar.

INGREDIENTS:

Dosa Batter

chopped onions
green chillies, chopped
salt
idli podi
oil

PROCESS:

• Pour a ladle full of batter on the dosa tawa. I dont like it too thick. 
• Top with some onions and green chillies.
• Sprinkle desired amount of idli podi on top
• Drizzle some oil and let it cook

• After the underneath has become slightly browned, flip the dosa to the other side.
• cook on medium flame. cook til the onions have become nicely browned or ever slightly burnt like how I like it :)

notes:

• This method will leave the onions nice and crisp
• If you want the onions soft. cover the dosa after sprinkling the onions and idli podi.

DOSA BATTER

I used the rice cooker cup for this recipe.
1 cup = 160 ml

INGREDIENTS

idli rice = 3 cups

urad dal=1 cup
fenugreek seeds/ vendhayam = 2 to 3 tbsps

PROCESS:

• Wash and soak all the ingredients together in water for a minimum of 5 hours. I usually soak it overnight.
• Drain the water and grind it in a wet grinder or even your blender in batches, adding small amounts of water at regular intervals. 
• The end batter will have a coarse texture.(slightly grainy to the touch)
• Add enough water to blend to have a slightly thicker batter.
• Pour it in a big container, mix well and leave it to ferment in a warm place. About 6 to 8 hours.
• Once it has fermented (the batter would have risen) you can put it in the fridge

notes:

• To make dosas, take required amount of batter in a bowl, add salt and water and mix. Batter should be of pouring consistency.
•  For more keeping time in the refrigerator, do not mix salt to the entire batter. Mix only as and when you need.

SAUSAGE BUNS

 This is by far the best bread/ bun recipe Iv ever come across. Thanks to suhaina. I absolutely stunned my entire household with this recipe. Was extremely soft and delicious.. Il never buy this from the bakery again :)

The measurements were just perfect! :)

INGREDIENTS:

for the dough

3 cups bread flour
3/4 to 1 cup warm water (approx)
4 tbsps sugar
2 tbsps milk powder
1 tsp salt
2 tsps instant yeast
1 egg
3 tbsps melted unsalted butter

for the filling:
sausages- I used chicken
white sesame seeds
1 egg, for the egg wash

PROCESS:

• In a large mixing bowl. mix together the flour, milk powder, yeast, sugar, salt.
• Make a well in the centre and add the egg.
• start kneading and slowly add the water. use required amount of water to form a dough.
• knead for a few minutes and add the butter. knead and place in a bowl. leave it in a bowl to double in size. approx 1 hour.

• Line a baking tray with parchment paper.
• After the dough has doubled in size, roll it over a floured work surface.
• Divide into equal balls . I got 10
• Take each ball and roll it with your hand like shown in the below pic. 

• wrap it around a sausage and place on the baking tray.
• Repeat the same for the rest of the dough balls.
• cover and place in a warm place for the 2nd rise. approx 45 min to 1 hour.

• 10 mins before you start the baking process, preheat the oven at 180 deg celcius.
• do an egg wash on top of your rolls and sprinkle some white sesame seeds.
• bake for about 10 mins or till the tops become golden brown.

CHARRED CORN / SUTTE SOLAM

 I saw these lovelies at the market the other day. So just bought 2 to experiment! yum yum!! so the next day went and bought a few more.... :D

enough said huh??

INGREDIENTS:

corn on the cob - how many ever you need
chilli powder
lemon
butter

PROCESS:

• Peel the corn from the outer husk
• hold the corn with a pair of tongs the hold it over a low flame on the stove.

• turn it around so it cooks evenly until you find black patches here and there. remove from fire.
• while it is still hot, brush the corn with some melted butter
• sprinkle some chilli powder evenly and generously.
• take a lime wedge and rub it over the corn.
• serve hot with a cup of coffee/tea

KID FRIENDLY CHICKEN MASALA

 This is one recipe the babies/children in our family have eaten and have been eating for a long long time. (adjusting the spices) We all love it and it tastes so good on the side with dal/rice, curd rice and sometimes we even eat it with rasam/rice :)

Easy to make and its sure to be a big hit with your fussy toddler!!

This is the first recipe I learnt while starting to cook.............so beginners...this one's for you!:)

INGREDIENTS:

1/2 a chicken (about 7 pieces)
1 big onion, diced
1 tomato, chopped
1 tbsp ginger garlic paste
4 tbsps tomato puree
1/2 tsp garam masala
1/4 tsp cumin powder
1/4 tsp turmeric powder
3/4 tsp coriander powder
1/4 tsp chilli powder
water to cook the chicken (approx 1 to 1.5 cups)
mint/ fresh coriander leaves- handful
1 tbsp ghee/butter
oil
salt

PROCESS:

• In a pressure cooker or a wok heat the ghee
• Add the onions and saute till they turn slightly brown. Add some oil for easy stirring
• Add the ginger garlic paste and stir for a minute and then add the tomatoes
• Stir and poke on the tomatoes so that they soften and break. stir for about 2 minutes.
• Add the chicken. stir
• Add the spices and stir. add salt to taste.
• Add the tomato puree and give it a good stir.
• Add the mint/ coriander leaves and enough water to cook the chicken

• close the pressure cooker and cook for about 3 whistles. switch off flame
• after the  pressure cooker has cooled off, open to check if there is still water. If there is just cook over the flame till the water disappears.
• Add the chicken

FRUIT AND SAGO PAYASAM

This is an interesting way to eat sago payasam. I first ate this dessert at my sisters inlaws place. It was an extremely new dish to me and immediately asked her for the recipe :)

I completely forgot to take pictures....remembered to take pictures only the next day when there was only 1 bowl left :( Will update the post with better pics next time I make it....which will be very soon :D

INGREDIENTS:

1/2 cup sago/ javarisi
water to boil the sago
2 cups water (approx)
4 heaped tbsps milk powder
2 tbsps sugar
1 tsp vanilla essence
1 small tin fruit cocktail(in syrup)

PROCESS:

• Boil the sago in water till it turns transparent. drain and set aside
• In a saucepan, heat 2 cups of the water (save one cup for later). Add the milk powder and simmer. stir and add the sugar.
• Add the boiled sago and simmer for a few minutes till the sago blends with the milk.
• Add the required amount of syrup from the fruit tin and adjust the sweetness.
• If the dessert has become too thick add milk to bring it to the desired consistency.
• switch off the flame. Add the vanilla essence.
• when the dessert has cooled a bit add the drained fruits.
• serve chilled

notes:

• instead of milk powder you can use carnation milk or milk maid accordingly to enhance the taste .
• you can even use plain milk.

KATHIRIKAI PACHADI/ BRINJAL DIP - A FAMOUS ACCOMPANIMENT FOR YOUR BIRYANI DISHES

This is most famously made as an accompaniment for Biryani. Its a very typical south Indian dish. Its simple and delicious. Its slightly sweet slightly spicy and slightly sour! :D

I usually make it along with vegetable Biryani or chicken Biryani at home. The recipes can be viewed here and here respectively.  The vegetable biryani is a rice cooker version so its super easy and quick once you have all the veggies cut and ready.

INGREDIENTS:

brinjal - 2 big
mustard seeds - 1/2 tsp
dried red chilly, broken into two - 1
cardamom - 1
cloves - 3
cinnamon - thin 2 inch piece
ginger garlic paste - 1 tsp
curry leaves - 10
onion, sliced - 1
garlic, peeled and sliced thin - 4 cloves
tomato, chopped - 1/2
green chilies, slit - 1
chili powder - 1/2 tsp
cumin powder - 1/2 tsp
fish curry masala - 1 tbsp
tamarind - 1 tbsp soaked in 1/2 cup hot water and then extract the juice.
tomato puree - 1 tbsp
white vinegar - 1 tbsp
sugar - 1 to 2 tbsp depending on your taste
salt to taste

PROCESS:

• Cut the brinjals into wedges and slightly mix with a bit of salt. deep fry them till slightly browned. Drain them on a kitchen towel. keep aside

• In a wok, heat about 4 tbsps of oil. Add the mustard seeds. After they start popping, Add the cinnamon, cloves , cardamom
• Add the dried chilly and the curry leaves.
• Add the onions and fry till slightly brown. Add the ginger garlic paste and saute for a few more seconds till the raw smell leaves.
• Add the sliced garlic and green chilies. 
• Add the chilli powder , cumin powder and the fish curry powder. saute for 30 seconds.
• Add the tomato and close and cook for a few minutes till it becomes mushy.
• Add the fried brinjal and some salt.
• Add the tamarind water and let it simmer.
• When the water level has gone down a bit, add the tomato puree vinegar and sugar. mix well.
• Add more water if need be to get the consistency required.

RED VELVET CAKE

 We celebrated our wedding anniversary last month with this beautiful (well ...almost!) rose cake. The cake tasted really good except that the frosting way wayyyy to sweet for us!! But I picked this frosting coz buttercream frosting is said to give sharper roses! I even reduced the sugar in the cake to 3/4 cup. The original recipes uses 1.5 cups.

I was so excited to make this cake after I saw this on priyas blog. She was helpful enough to clear a few of my never ending doubts... The piping does look a bit tricky, does'nt it? well.....I practiced a few roses on a tray first and then started on the cake( phew!!)

I followed the recipe for the red velvet cakes from joy of baking and followed the frosting from priyas page. 

I was a bit disappointed with the outcome of the cake! Speaking from experience........one big advise......please do not proceed with the piping without a wilton 1M nozzle!!.......I couldnt find one anywhere here so I thought any wide flower shaped nozzle would do!!.............
            
End result: the roses ended up looking like murukkus! yeah yeah!.......laugh all u want...hmphh!

 INGREDIENTS:

for the cake: 

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

for the buttercream frosting:

4 cups icing sugar, sifted

1 1/4 cups unsalted butter, room temp

1 tbsp vanilla extract

1/4 tsp salt

4-5 tbsps milk

PROCESS:

• Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
•  In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

• In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down  the sides of the bowl. Add the vanilla extract and beat until combined.
• In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

• In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

• Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight like I did). (This is done to make filling and frosting the cakes easier

for the frosting:

• beat the butter on high until pale and fluffy.
• Add the icing sugar little by little beating well for 3 mins after every addition.
• Add the vanilla and salt and beat until combined
• Add milk little by little as required to make the frosting easily spreadable/ easy to pipe the roses
• Fill the piping bag with the frosting with the wilton 1M tip intact .

PUTTING THE CAKE TOGETHER:

• Place the first cake on a cake base. Put a dollop of frosting and level it evenly with a spatula.
• Place the 2 nd cake on top. Repeat the frosting on top and sides of the cake. Refrigerate the cake for about 30 mins.
• Start piping the roses on the cake, You can watch a tutorial on how to pipe the roses here

GARLIC KNOTS

This is probably one of the first things I started making with yeast. I've definitely come a long way since. Hence this recipe needed a big upgrade.

Aaliya who is a big garlic fan loves it when I make these garlic knots. She goes one step ahead and melts some cheese over hers everytime.

There is something relaxing and satisfying when working with yeast and making bread. The waiting part for proofing I agree is boring. But once the dough is ready, the shaping and designing is exciting and wonderful!
These rolls are absolutely soft and springy .............and how satisfying it is when you give your family something without bakery stabilizers, margarine  etc.

INGREDIENTS:

instant yeast - 1 tsp
sugar - 1 and a half tbsps
warm milk - 1/2 cup
egg, lightly beaten - 1
flour - 2 cups
unsalted butter, softened - 3 tbsps
salt - 3/4 tsp
minced garlic - 1 tsp
chili flakes - 1/2 tsp (optional)
italian seasoning - 1 tsp



for the garlic butter:
butter - 4 tbsps
garlic, minced - 1 tsp
italian seasoning - 1 tsp

PROCESS:

•  In a bowl, mix together the yeast, sugar and milk.  
• Add in the salt, egg, chili flakes, garlic, italian seasoning and flour. 
• You can mix with a big spoon or you can use your stand mixer with the dough hook.
• Mix well for a few minutes. DO NOT add in more flour because it is sticky. it will be okay once we add in the butter.
• Once the mixture has come together add in the butter and mix further. 
• Mix till the dough comes together and no longer sticks to the spoon and bowl. 
• Cover with a cling wrap and keep it in a warm place and leave it to double in size. About 90 minutes.
• After the dough has doubled, we can start working on it.
• Lightly flour the work surface with and drop your dough on it.
• Gently flatten the dough with your palms and form a circle.
• Divide the circle into 2.
• Divide each half into 5 pieces. So totally you have 10 garlic knots.
• Take each dough and roll it into  a long strip.
• Make a knot and tuck the ends underneath the knot.
• Do the same for the rest of the dough balls.
• Take a baking tray lined with parchment paper and place the knots in it. (remember to take a pan big enough to fit the 10 knots.) leave some gap between each knot to give it some room to rise.
• Cover it loosely with the cling wrap and let it rise for another 30 minutes.

• In the meantime, make the garlic butter and preheat the oven at 180 degrees.
• Place the butter, garlic and italian seasoning in a bowl and melt it in the microwave. Keep it ready.
• After the second rise, brush the knots with garlic butter and bake them in the oven for 18 to 20 minutes or until the tops become golden brown.
• Brush them again with the remaining garlic butter once they come out of the oven.
• Serve warm.