Tuesday, 25 February 2014

Egg less Doughnuts


          It reminds me the sweet memories of my mother making Doughnuts using old electric oven. I made this eggless doughnut in my mom’s birthday. In my childhood I don’t like cake of any type or pastry except my mother’s homemade special “ring cake”, yes I used to call that a ring cake because it’s shape is like a perfect ring.
    I made it eggless because now she doesn’t eat egg. It also can be made with egg and in this case just add egg into flour with butter.
   Here after frying I roll it into powder sugar though this step is optional. Whenever you going to make chocolate doughnuts you can just remove this step, it’s up to you. Without chocolate layer its taste is quite good and I bet people will like. The main thing is that you just go for the basic one and decorate the upper layer in various ways and ingredients. 


Ingredients:
·         All-purpose plain flour- 2 Cups
·         Dry yeast- 1 tsp.
·         Sugar powder- 3 tbsp..
·         Butter-  50 grams.[Melted for 30 sec MICRO HIGH]
·         Warm milk-100 ml.
·         Refined oil- As required for dip frying doughnuts
·         FOR GLAZING DOUGHNUTS;
·         Dark broken chocolate-100 grams
·         Refined oil-2 tbsp.
·         White broken chocolate-40 grams

Method:
·         To the warm milk add 1 tsp. sugar and the dry yeast.
·         Cover the bowl and keep it for 20 mints till yeast is dissolved.
·         In a big mixing bowl add flour and remaining powder sugar and mix.
·         Next add melted butter and all mix well.
·         Now add yeast milk and knead to smooth elastic dough.
·         Keep the bowl covered with cling film and let the dough rise in a warm place for 1 hour.
·         Once volume of dough is doubled and kneads again on a working board spreading little bit flour.
·         Roll out dough into 1 inch thick and cut with doughnut cutter.[But I have no doughnut cutter ,so  I did small circle with cover of bottle and for big circle cover of sugar container.]

·         Place on a baking paper or silicon sheet and let it rise inside a closed oven till it again doubled in volume.
·         Heat oil and fry doughnuts in medium heat until golden brown. 


·         When it is hot just lightly roll it into powder sugar and let it be cool as shown in the below picture. This step is totally optional and in my view  you can try this basic Doughnut as well, its taste is also awesome.


·         Melt chocolate and 2 tbsp. oil in medium micro for 1 minute and make a thin paste.
·         Dip one side of doughnut and let it set.


            ·     Melt the white chocolate in the same way and decorate with a spoon.












Tuesday, 18 February 2014

Stuffed Chicken Breast

Stuffed chicken is very tasty, crunchy and mouthwatering recipe. It is widely used in small get-togethers and also as starter. You can add infinite number of variations in it with variety of fillings. You can stuff prepared vegetables, spinach, cheese, Minced chicken, pork, minced mutton, Paneer etc. My family and I of course are very much fond of the sweet match of chicken and Paneer. When I made chicken lollipop, I also used this combination of chicken & Paneer. After stuffing I coat bread cramps covering the chicken breast for crunchiness. It can also be made without it. If you wish you can also grill it without pan fry. In this recipe I put the stuff in micro-grill combination mode for 15 minutes first and later grilled for 5 minutes.     

Stuffed Paneer Chicken Breast


Ingredients:

·         Chicken breast- 1 no.
·         Lemon juice-1 tbsp.
·         Black pepper powder- ¼ tsp.
·         Salt- to taste
·         Flour-2 tbsp.
·         Bread crumbs-2 ½ tbsp.
·         Olive oil (for sallow fry)-2 tbsp.
·         Egg (Beaten with little bit salt and black pepper powder)-1 no.
·         Tooth pick or thread-As require for binding
·         [If you use tooth pick then can pull out this after ready the food ,but if use thread ,then you have to pull out it after flour coating, otherwise  after breadcrumbs’ coating you can’t find out the thread]
·         Grated cheese -2 tbsp.[I used Amul masala cheese cube]

FOR FILLING:
·         Channa (Paneer mashed) - 50 grams.
·         Onion (finely chopped) - 1 no.
·         Chopped ginger-garlic - 1 tbsp.
·         Coriander chopped - 1 ½ tbsp.
·         Gram masala powder - ¼ tsp.
·         Chopped green chili – 1 tsp.
·         Salt – to taste
·         Olive oil – 1 tbsp.
Method:
·         Slit the chicken breast horizontally but not cut it through as it is divided into two parts. Open it as a butterfly wings.
·         Wrap it with a cling film and pound the heck out until as thin as possible. Marinate it with lemon juice, black pepper and little bit salt.


     ·   Heat a pan. Put oil in it. When hot put onion, ginger-garlic and sauté until it looks transparent colour. Put Paneer and salt. Mix and cook for 2 minutes with low flame. Then put rest of the ingredients and mix well. Remove from heat and keep aside for cool.

      · Stuff it into the chicken breast, then spread cheese, roll it and close it with the help of thread or tooth pick so that the filling can’t come out.
.


·  Now coat it lightly to flour, then dip into the beaten egg and finally roll out to the breadcrumbs.
    ·  Heat a non-stick pan with olive oil. Fry both sides of prepared chicken with high flame just for one and half minutes. It will take a radish brown texture of the outside of the chicken but the inside of chicken will not be cooked.

   ·    Now pre-heat the oven to 180 degree centigrade bakes it in micro- convection combination for 15 minutes. Yes it is ready now.Serve hot with salad and sauce. 

Tuesday, 11 February 2014

Chocolate layered Sponge Cake - Valentine Day Special

     Valentine’s day’ - The 14th Feb is the Day of Love The Day Of Romance or someone can say it as  a Day for special ones celebrates Worldwide. Though it is relatively new for us (Indian) but as we specially Bengalis hungry of celebration and food we celebrate it in our own ways. The sad part is that most of the time it’s a working day (I wish it could be a National Holiday J).My specials are my husband and my little Pari, they like fruit cake and chocolate cake very much .So I made basic sponge cake with chocolate layer for them this time-can be think of pre-valentine’s day celebration. I made this cake without any baking powder and baking soda. Before making the cake I was thinking of the fluffiness of the cake, but I got surprise result at the end as the cake came out a perfect fluffy.




FOR SPONGE CAKE
Ingredients:
·         Butter-50 grams.
·         Eggs-4 nos.
·         Sugar powder-1/2 cup+ 2 tbsp.
·         Vanilla essence-1 tsp.
·         Refined flour(Shifted)-1 cup
·         Chocochips-2 tbsp.
·         Murabba chopped- 1 tbsp.

Method:
·         Melt the butter and set it aside to cool.
·         In a mixing bowl Bear together butter and sugar till light and creamy. Next add eggs one by one and vanilla essence and beat well till light and creamy. Gradually cut and fold the shifted flour in it and mix with spatula only in one direction. Then mix in it chips and murabba chopped.
·         Pre-heat the oven to 180 degree centigrade. Grease a nine-inch heart shaped tin with butter or white oil and pour cake batter into  it and  bake for 30 minutes ,till well risen and golden brown on top.
·         Turn out onto the wire rack and leave it to cool completely.




FOR CHOCOLATE LAYER
Ingredients:
·         Light chocolate bar-50 grams.
·         Dark chocolate bar-50 grams.
·         Butter-1 ½ tbsp.
·         Cream(you can use both fresh cream or whipped cream)-3 tsp. [I used Whipped cream and beat it just after pulling out from freezer]
·         Unflavored gelatin-1¼ tbsp.
·         Water- 2 tbsp.

Method:
·         In a micro save bowl first put the cream and beat .then put it into the oven in high micro mode for 5 seconds.
·         In another bowl put chopped both types of chocolates and melt in micro high power for 1-2 minutes. Pour cream and melted butter in it.Beat well with electric beater.
·         In a cup put gelatin and water .Micro for 30 second to high power. Turn out from oven and beat it until smooth. Put gelatin mixture into the chocolate –cream mixture  and beat well.
·         Pour this mixture over the cake covering the total cake and give time to set .
·         After 15 minutes decorate with whipped cream.


Thursday, 6 February 2014

Nalen Gurer Rosomalai -Desert


Ingredients:

For making Chhena (Curd Paneer) balls:
·         Chhena (Curd Paneer)-200 gams.
·         Sugar powder-2 tbsp.
·         Mewa-100 grams.
·         All-purpose flour-1 tbsp.
·         Chopped cherry-1 tsp.
·         Cardamom powder-1/4 tsp.
·         Rose essence-1 drop.
·         For making milk syrup:
·         Milk- ½ liter
·        Jaggery (Nolan gur in Bengali)-1/2 cup
·         Bay leaf-1 no.
·         Mewa-1 tsp.

For garnishing:
·         Chopped pistachio-1 tsp.
·         Kesar stands-5-6 nos.
·         Rose petal-3-4 nos.


Method:
·         Take the chhena in a bowl and mix it well with hands for few minutes till it becomes all smooth.
·         Next add another all ingredients to chenna and mix well again.
·         Now make this chenna mix into small sized balls and keep aside.
·         Heat milk in a thick bottomed pan.
·         Once it comes to boil ,pour jiggery and put paneer balls  in it and reduce heat . Let it simmer till it has almost reduced  ½ in quantity.
·         Remove it from gas. Let it be cool. Transfer it in serving bowl and garnish with pistachio, Kesar stands and rose petal.

Green grill chicken



Ingredients:
·         Chicken leg piece-6 pieces
·         Garlic-ginger paste-1 ½ tbsp.
·         Hung curd-2 tbsp.
·         Fresh cream-1 ½ tbsp.
·         Salt-1/2 tsp.
·         Coriander-1 branch
·         Green chili-2 nos.
·         Mitta atar-2 drops.
·         Biryani masala-1/4 tsp.
·         White pepper powder-1/4 tsp.
·         Cornflour-1 tbsp.
·         Egg white-1 no.
Method:
·         Clean the leg pieces, dry with kitchen towel and pick the body with a fork
·         Paste together coriander and green chili.
·         In a big mixing bowl mix all ingredients. Put the leg pieces in it and mix well. Marinade this for 2 hours at least.
·         Place the chicken pieces over wire high rack. Press MICRO-GRILL COMBI FUNCTION for 15 minutes.Turn chicken once in between and brush melted butter.
·         Turn pieces and brush once more and GRILL for 6 minutes for making the chicken pieces crisp.