Chicken Puff

Puff is a popular Indian evening snack.  You can enjoy Vegetable, Egg, Chicken and Mutton (goat) puffs in every corner bakery in India. We didn't prepare puffs at home in India as puffs were available in bakeries and they were delicious and inexpensive.  When I came to the US, I was happy to find a ready to roll pastry sheets. This is the recipe for Chicken Puff.  Enjoy!

Ingredients

Pepperidge Farm Puff Pastry Sheets
Boneless chicken - 2 lb (cut into small pieces)
Memoni Biriyani Masala - 1-2 tsp.
Onion - 2 medium
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Egg - 1 
Curry leaves
Cilantro leaves

Method

Heat 2-3 tsp of oil in a pan.  Add mustard seeds and Urad dhal.  When the mustard seeds splutter, add the onions, green chillies and curry leaves.  When the onion becomes translucent, add the ginger and garlic paste and fry for 2-3 minutes.

Add the chicken and 1-2 tsp of Memoni Biriyani masala and cook the chicken on medium heat.  Fry the chicken until the gravy becomes dry.  Add salt if required.  Garnish the chicken with Cilantro. 

Thaw the pastry sheets for 45-60 minutes.  Preheat oven at 375 F.  Beat one egg and keep it aside.

When you are ready to handle the sheets, cut each sheet into 9 equal rectangles.  Fill each rectangular sheet with the filling and seal the sides with egg and place them in a baking sheet.

Bake them for 30 minutes or until they are golden brown.  Remove from the oven and let them cook. Enjoy!

Basundhi (Indian dessert)

Basundhi is a popular Indian dessert made with milk.  This is prepared by boiling the milk and wait till the milk reduces to 50%.  Though this is a time consuming recipe, it doesn't require much effort.  It is a rich creamy dessert. Enjoy!

Ingredients

Milk - 5-6 cups
Cardamom -5
Sugar - 1 cup (you can adjust)
Pistachios/Almonds - 4-5 tbsp 

Method

Boil the milk in a vessel on low flame and stir the milk continuously.   When the milk reduces by 25%, you can add the sugar.  You will see layers of cream on the top.  Collect the cream layers and set them aside.

You have to keep stirring the milk by pushing the layers to the side.  When the milk is reduced by 50-60 %, add the cream layers and crushed cardamoms and mix them gently.

Garnish the dessert with pistachios/Almonds and a little saffron on top.  Refrigerate the dessert and serve it chilled

Couscous Kichadi

Couscous are small, round, pasta-like granules made from semolina and wheat flour. It is a staple food throughout North Africa. Couscous works well when it is prepared like rice pilaf. I used the same underlying method of preparing kichadi with semolina but used couscous instead.  Enjoy! 

Ingredients

Couscous - 1 1/2 cup

Onion - 1/2 

Green chillies - 3-4

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Chicken Broth - 2 cups.

Mixed Vegetables - 1 cup

Salt

Turmeric powder - a pinch

Curry leaves

Cilantro leaves

Method

Heat 2-3 tbsps of oil in a pan.  Add mustard seeds, Urad dhal and some Channa dhal and when mustard seeds splutter, add the onions, green chillies and curry leaves.  When the onion becomes translucent, add the ginger and garlic paste and saute for 2-3 minutes.  

Add the mixed vegetables, salt and turmeric powder and saute them for few more minutes.  Now, add the chicken broth (2 cups) and 1 cup of water.  Let the vegetables cook in the broth and add the couscous and turn the stove off and cover the lid and set it aside.  After 10 minutes, the couscous would have absorbed the broth + water. 

Fluff couscous with a fork. Garnish with Cilantro leaves.  Enjoy!

 

Chicken cutlet

Chicken cutlet is a great evening snack. This dish is a big hit among my family and friends.  You can adjust the spices according to your taste. We usually serve the cutlets with tomato ketchup.  Enjoy!

Ingredients

Chicken (boneless) -500 gms
Onion - 2 medium
Potatoes - 2
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Curry leaves
Cilantro leaves
Egg (to coat)
Bread crumbs  (to coat)
Salt
Oil (for frying)

Method

Beat the egg using a spoon and keep it aside. Cook the potatoes in a microwave for 8-10 minutes and mash them into small pieces. Cook the chicken pieces using little salt and mince the chicken. You can also use the canned chicken breast.

Heat some oil in a pan and add mustard seeds and Urad dhal.  When the mustard seeds splutter, add the chopped onions, green chillies and curry leaves.  Fry the onion until they are light brown in color.  Add ginger and garlic paste and saute for 2-3 minutes.

Add the minced chicken, and the potatoes and mix them well.  Add salt, chilli powder, turmeric, cumin powder, coriander powder and garam masala and cilantro leaves and mix them nicely.  There shouldn't be any water content in the mixture in order to make patties.

Make golf size balls to make patties. 

Dip the patties in the beaten egg and roll them in the bread crumbs and set them aside. 

Hear Oil in a pan and fry the cutlets on both sides till they are brown in color.  Tasty and delicious Indian cutlets are ready.  Serve them with tomato ketchup.  Enjoy!

Apple cake

The original recipe is from Martha Stewart. I tried this recipe for the first time and the cake was delicious.  This cake is moist, tender and the smell of cinnamon was everywhere in the kitchen while baking the cake.  The cake has the right sweetness with a crumbly texture at the top.  Enjoy! 

Ingredients

Apples - 3-4 (3 cups - Peeled, cored and cut into 1/2 inch pieces)
All-purpose Flour - 3 cups
Sugar - 2 cups
Eggs - 3 large
Vegetable oil - 1 cup.
Pecan or Walnuts - 1 cup
Ground cinnamon - 1 tbsp
Baking soda - 1 tsp
Salt - 1 tsp
Vanilla extract - 1 tbsp

Method

Preheat oven to 350 degrees. Grease a cake pan and set aside. 

Combine flour, cinnamon, baking soda, and salt and set them aside. In the bowl, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.  Gradually add the dry ingredients until just incorporated. 

Add apples and nuts, to the batter; mix to combine. Add vanilla and mix them well.. 

Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean (75 to 90 minutes). 

 Remove from oven, and let the cake cool. Invert cake onto rack; turn cake right-side up. Enjoy!

Easy Almond Kulfi

Kulfi is a popular Indian ice cream and it comes in a variety of different flavors. My favorite ones are Mango, pistachios and Almonds. This is one of the easiest recipes for a scrumptious dessert and it takes 5 minutes to prepare it.  Enjoy!

Ingredients

Almonds - 20
1 can condensed Milk
1 can evaporated Milk
Whipping cream - 4 oz

Method

Soak the Almonds for 15-20 minutes.  Peel the skin from the almonds and grind the almonds with condensed milk, evaporated milk and whipping cream (I used half and half). 

Pour mixture into Popsicle molds or a pan (if moulds are not available). Freeze overnight in freezer.

Easy Pepper Chicken curry

This easy pepper chicken curry  is one of the regular dishes at our house especially when someone is having cold. This is an easy recipe with few ingredients but it tastes good.  The recipe is loaded with freshly ground pepper and you can adjust the quantity of pepper according to your taste. The dish goes well with Biriyani, Chapathis, Parathas or Rice.  Enjoy!

Ingredients

Chicken - 2-3 pounds

Onion - 2 medium

Garlic - 8-10 pods
Green chillies - 3-4

Turmeric powder - 1/2 tsp

Freshly  ground pepper - 2-3 tbsp

Cumin powder - 1-2 tbsp

Salt

Curry leaves

Cilantro leaves

Method

Heat 3-4 tbsp of oil in a pan and add mustard seeds and Urad dhal.  When the mustard seeds splutter, add the onions, garlic and curry leaves.  Fry the onions until they are golden brown.

Add the cut chicken, salt and the freshly ground pepper powder, cumin powder and turmeric powder.  Stir well. Let the chicken cook on medium flame for 15-20 minutes.  There is no need to add water as the chicken will cook in the water from the onion.  Keep stirring often.

When the chicken is cooked, simmer uncovered for 5-10 minutes so that the gravy is thickened.  Garnish with cilantro leaves.

Enjoy with Chapathis, Parathas, Naan or Rice.

Cream cheese pound cake

Cream Cheese Pound Cake has a wonderful rich and buttery flavor, moist texture, and a golden brown crust.  It is very good served on its own but you can also serve it with fresh fruit and whipped cream. It is important when making this pound cake to have the cream cheese, butter and eggs at room temperature. 

Ingredients

Cake flour - 3 cups

Butter (softened) - 3 sticks

Cream cheese (softened) - 8 oz

Sugar - 3 cups

Eggs (room temperature) - 6

Vanilla - 1 tbsp

Salt - a pinch

Method 

Preheat oven to 325 F. Grease the cake pan. 

In the electric mixer or with a hand mixer, beat the butter, cream cheese, and sugar until light and fluffy. Add the eggs now one at a time and mix well after each addition.   Add the flour and the vanilla and mix well.

Pour the batter into the greased pan.  Bake at 325 F for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. 

  

Tip : You can reduce the sugar to 21/2 cups if you want lesser sweet.  I should try baking the cake in a bundt pan.

Idyappam (Rice Noodles) with Lamb curry

Idyappam is a common breakfast in Kerala and Tamil Nadu. My girls love Idyappam for dinner and they call them as "worm Idli". It takes little time to prepare and it tastes very good. Idyappam is usually served with sweet coconut milk. In our house, our favorite combination is Idyappam with Lamb curry. You need a mould to make Idyappams (picture). Enjoy!

Ingredients

Rice flour - 2 cups
Salt
Oil

Method

Add salt to the rice flour.  Boil water in a pan and add the boiled water little by little to the rice flour and stirring in the middle.  When the dough is cold, knead the flour using hand by adding little oil.  The dough has be to soft. If not, you may need to add more water and knead.  The dough shouldn't be watery too.

Grease the idli plates to prevent sticking. Fill the Idyappam mould with the dough and squeeze the dough onto the idli plates in a circular motion.

Stack the plates on the stand and place them in a steamer and steam for 8-10 minutes. Let it cool for 5 minutes and remove the idyappams carefully to a serving bowl. Enjoy!

Tip : I would recommend using Idyappam flour (available in Indian stores) for better results.  If you don't have Idyappam flour, then you can try the rice flour. 

Brinjal curry (Ennai Kathrikai)

Brinjal curry (Ennai Kathrikai) is a South Indian dish that goes well with Chapathis or Rice.  I was not a fan of brinjal but this recipe changed that. Even if you don't like brinjals, you will like this dish.  Enjoy!

Ingredients

Brinjal - 8-10
Tamarind - lemon size
Mustard
Curry leaves
Cilantro
Salt

For grinding

Cumin seeds - 1 tsp
Peanut - 2-3 tbsp
Sesame seeds - 1 tbsp
Red chillies - 6-8
Urad dhal - 1 tbsp
Channa dhal - 1 tbsp
Coriander seeds - 1 tbsp
Coconut - 1/2 cup

Method

Cut the brinjal into four quadrants leaving the bottom of the brinjal.  Dry roast the spices for grinding and grind the spices with coconut by adding little water.  You can add little salt to the masala.  Stuff the brinjals with the masala and keep the remaining masala aside.  Soak the tamarind in warm water and extract the tamarind juice.

Heat 2 tbsp of oil in a pan and add mustard seeds and wait till the mustard seeds splutter.  Add the curry leaves and then the stuffed brinjals.  Saute them until the brinjals are partially cooked.

Now add the tamarind water, the remaining masala and salt. Cover the pan and cook completely until the brinjals are soft and the oil separates from the gravy.

Garnish the curry with cilantro leaves.  Serve the curry with rice or Chapathis.  Enjoy!