Billy Kee Chicken

Billy Kee Chicken

Recipe credit - Australian Women’s weekly Chinese cooking class cookbook

This recipe is from the well known Four Seas Restaurant in Elizabeth street, Redfern. Billy Kee Chicken is one of the most popular items on the menu.

Serves : 3-4

Ingredients

750 g chicken ( without skin )
2 egg yolks
Oil for deep frying
¼ cup tomato sauce
¼ cup dry red wine
½ teaspoon Worcestershire sauce
Salt and pepper to taste

Method

Cut chicken into serving sized pieces, cut meat away from bones ( or you can use boneless chicken also ).

Chop chicken into small pieces. Add to lightly beaten egg yolk : mix well.

Heat oil in pan or wok, deep fry chicken in batches until lightly browned. Remove from pan , drain well.

Drain oil from pan. Add to pan combined wine , tomato sauce and Worcestershire sauce. Stir over heat until sauce boils. Add chicken pieces, mix well, allow to heat through . Season with salt and pepper.

Cake Baking Tips

Caking Baking Tips

All the ingredients should be at room temperature.

Always use fresh ingredients and good quality.

Before measuring sticky ingredients, such as honey, molasses, corn syrup, golden syrup or ice cream topping, lightly coat the inside of the measuring cup with non-stick cooking spray. The sticky liquid will slide right out of the cup with minimal scraping.

Accurate measuring of ingredients is important for successful baking. Use a metric glass or plastic measuring cup with a spout to measure all liquid ingredients such as milk, water, juice or oil. With measuring cup on level surface, bend down so your eye is even with the correct measuring line. Slowly fill the cup to the correct line.

Use plastic or metal graduated metric measuring cups to measure dry or solid ingredients such as sugar, cereal, chopped nuts or shredded cheese. Use the right size measuring cup for amount specified in recipe. For example, for ½ cup sugar, use a ½-cup measuring cup. Fill cup to the top. Level off with edge of knife or spatula.

Tips for Successful Cake Baking

Review recipe, assemble ingredients and follow recipe method carefully.

Measure ingredients carefully and accurately.

Baking pans should only be filled 2/3 full of batter, not full.

Prepare baking pans before starting to make cakes. Always use the size of pan called for in the recipe. If a large pan is used, the cake will bake too quickly and the finished cake can be dry. If the pan is too small, the cake batter could spill over the sides and not properly bake in the middle. Always grease pans, unless specified in recipe. Lining cake pans with waxed or parchment paper allows for easy removal of cakes from pans.

Always preheat oven before baking, allow at least 10 to 15 minutes for proper heating.

Don't open the oven door during the first 10 to 15 minutes of baking. A temperature change or movement from opening the door could cause the cakes to fall.

Bake cakes in the centre of oven; if baking more than one pan, leave at least a 3 cm space between pans to allow the heat to properly circulate.

Test cakes for doneness, with a metal skewer. Insert the skewer into the centre of the cake, (not in a crack) if the skewer comes out wet and tacky the cake requires further cooking. If the skewer comes out clean, then remove from the oven.

Cool cakes for at least 5 to 10 minutes in pans on a rack. Run a knife around edge of cake and then invert on rack to finish cooling.

Make fruitcakes at least 3 weeks before using, this allows them time to ripen.

If parchment paper / wax paper is out of stock - Grease baking dish with 2 - 3 teaspoon butter ( depends upon the size of the baking dish ) and dust with 1 tablespoon flour ( sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ).

Completely dust the fruit and nuts with flour so they don’t fall to the bottom of the batter while baking. Shake off excess flour before mixing in the recipe.

Coconut Macaroons ( eggless )

Coconut Macaroons ( eggless )
Makes: 10 - 11
Preparation time: 10 minutes
Baking time - 12 - 15 minutes

You will need

2 tablespoon Milkmaid condensed milk
1 tablespoon sugar
200 g grated coconut
1 tablespoon all purpose flour ( maida )
1/2 teaspoon vanilla essence
1 teaspoon butter

Tip: All the ingredients should be at room temperature.

Method

Mix milkmaid with sugar. Stir well till the sugar is dissolved.

Preheat oven at 350 * F or 180 * C ( moderate ).

Grease baking tray with 1 teaspoon butter.

Mix grated coconut and milkmaid solution in another bowl. Add vanilla essence and stir well.

Drop the macaroon mixture by the spoonfuls on the baking tray. Keeping a distance of 5 cm between the macaroons.

Bake at 12 - 15 minutes or until edges are lightly browned.

Remove immediately from the baking tray or else they will stick ( do not cool them on the baking sheet ).

Store loosely covered at room temperature or in the refrigerator.

Thattu Dosa

Thattu dosa, the traditional form of Kerala dosas were made popular to all and sundry by Thattu kadas, the street food sellers which are omnipresent in Kerala.

On the other hand, the Thattu kadas derived its name from the prominent “dosa thattu” the large rectangular / circular dosa plate or thava prominent in the shops.

The thick, circular and steaming hot dosas with flowing spicy chutney / sambar offers an altogether pleasant change to normal snacking options. To cash in its popularity, even star hotels have replicated the thattu kadas in their restaurants.

What ever be the case, thattu dosa is one of the favourite snack today. For birthdays, celebrations, functions, thattu dosa is always an inevitable option. While the batter is same as for conventional dosa and thattu dosa, the difference is in the shape and size. These are thicker ( about 7.5 mm - varies from one to another) and about 4” in diameter. The street side shops has to cater to a crowd of hungry and time conscious customers and this way, they can satisfy more in a given time. This could be one of the reasons for making them thicker and smaller than the home variety.



Thattu dosa recipe

Ingredients

For Dosa Batter (1 st recipe)

1 cup urad dal
2 1/2 cups raw rice ( pachari )
1 tablespoon cooked & cooled rice
Salt to taste ( approximately 1 teaspoon )
Ghee / oil for frying
Water for grinding

2 nd recipe for dosa batter:

2 cups boiled rice ( idli rice or puzhukkalari )

¼ cup raw rice (pachari)

1 cup + 1 tablespoon urad dal

1 tablespoon cooked & cooled rice (leftover rice)

1 teaspoon salt

Method

For Dosa Batter (Please select recipe 1 or 2):

Wash and soak urad dal and rice separately for 6 - 7 hours.

Grind the urad dal and cooked rice to a very fine paste . Add 1/4 cup water while grinding. Remove and keep aside in a big vessel.

Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 6 - 8 hours / overnight.

Final Preparation of Thattu Dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 100 ml ) of batter on the centre. Do not make even circular shape like normal dosa. Thattu dosas should be of 4 - 5- inch in diameter. You can prepare 2 - 3 dosas ( see the photo above ) at a time, sprinkle ghee / oil if required and turn other side also ( optional ). Serve hot with coconut chutney / sambar.

Pai Brothers Fast Food for Thattu Dosas is very popular in Eranakulam, Kerala

New Sunfeast Yippee noodles from ITC

New Sunfeast Yipee noodles from ITC

Serves: 1

You will need

1 packet Sunfeast Yippee noodles
320 ml water



Method

Boil 320 ml ( approximately 2 cups ) of water to boil in a pan.

Add noodle block. Now get larger noodles as you do not have to break it to cooking.

Add masala mix. Mix and cook for 3 minutes, stirring periodically.

Chocolate Ice cream made with Milkmaid and Amul fresh cream

Chocolate Ice cream made with Milkmaid and Amul fresh cream

Cooking time: 30 minutes
Serves: 4 - 6

You will need

500 ml milk
1/2 tin (200 ml) Milkmaid condensed milk
1 cup ( 100 g ) sugar
2 full teaspoon cocoa powder ( 3 teaspoon cocoa powder will give dark brown / chocolate color )
200 ml Amul fresh cream

Method

Heat the milk and add sugar. When it comes to the boil, add the condensed milk and stir over a low heat for 10 minutes ( I'm recommending to cook on a low heat for 25 minutes, it will enhance the taste and soft texture )

Mix the cocoa powder in half teacup (50 ml) of water. Stir well and add to the milk on the heat. Cook for 8 more minutes on a low heat and then cool the milk.

Beat Amul fresh cream lightly (for 30 seconds) and add it to the milk mixture. Mix well.

Chill in a flat pan or tin and then freeze overnight.

Parsi style fried chicken ( Marghi Na Farcha / Chicken Farcha )

Parsi style fried chicken ( Marghi - Na- Farcha )

Preparation time: 30 - 35 minutes
Cooking time: 15 minutes
Serves: 4 - 6

You will need

8 pieces of chicken
1 tablepsoon (15 g) ginger - garlic paste
1 1/2 teaspoon Kashmiri chilli powder
3/4 teaspoon turmeric powder
1 1/2 teaspoons cinnamon, clove and black pepper powder (1/2 teaspoon each cinnamon powder, clove powder and pepper powder)
2 green chillies
1 tablespoon coriander
1/2 stalk celery (optional)
1 cup water
1 cup ( 150 g ) bread crumbs
2 eggs
Salt to taste
Oil for frying

Method

Wash the chicken marinate with it with salt and ginger - garlic paste. Coat it with the red chilli powder, turmeric powder and cinnamon - clove - pepper powder.

Allow to stand for half an hour.

Place the chicken in a heavy bottomed pan along with the green chillies, celery, coriander and one cup of water.

Place over low heat and allow to simmer till the flesh is soft and tender. Remove from the heat without any gravy.

Beat eggs and keep aside.

Coat chicken pieces with the bread crumbs.

In a kadai or frying pan, heat oil. Dip chicken pieces in the beaten eggs two or three at a time and fry in hot oil till golden brown. Serve hot with potato chips and green salad.

Haldiram's Dry Petha & Butter Badam Biscuit from Sunrise Bakers, Dehradun

Petha is made from white pumpkin, this popular sweet simply melts in the mouth.

Butter Badam ( almond ) Biscuit from Sunrise Bakers, Dehradun

Tomato Saaru / Saar

Tomato Saar / Saaru

Serves: 3

You will need

1/2 cup ( 80 g ) tur dal
3 cups ( 300 ml ) water
1/2 teaspoon turmeric powder
1/2 teaspoon oil
Extra 1 cup water

Other ingredients:

2 tomatoes, chopped
1/2 teaspoon tamarind paste ( or 1/4 cup tamarind juice )
1/2 teaspoon jaggery
2 teaspoon MTR Rasam powder
1/4 teaspoon asafoetida ( hing )
1/2 teaspoon pepper powder
1/2 teaspoon salt ( or to taste )
1 teaspoon lemon juice ( optional )
1 teaspoon chopped coriander leaves ( optional )

Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves
2 red chillies, broken

Method

Wash and clean tur dal. In a pressure cooker, boil dal with 3 cups water, turmeric powder and oil ( reduce the heat to medium after 2 nd whistle and pressure cook for 20 minutes or till done and soft ). Allow to cool naturally.

Open the lid. Strain the dal stock / water through a strainer ( you can use 1/2 cup leftover cooked dal for dal fry or other dal based dishes ) and mix with extra 1 cup water.

In a bowl, mix dal stock with extra 1 cup water, jaggery, tamarind paste / juice, chopped tomatoes, MTR Rasam powder, asafoetida, pepper powder and salt to taste. Cover with a lid and cook on a medium heat for 20 minutes or till done / fragrant.

Seasoning:

In a small pan, heat 2 teaspoon oil. Add mustard seeds. When they begin to pop, add curry leaves and broken red chillies. Pour this seasoning over tomato saar / saaru and serve hot with rice. Add lemon juice ( optional - it will enhance the taste ) and chopped coriander leaves when serving.

Cashew nut Cookies

Designer serving bowl is Diwali gift from Axis Bank

Cashew nut cookies

Makes: 18 cookies

You will need

150 g cashew nuts
135 g sugar
1 egg white
2 tablespoon ( 30 g ) all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon butter

Method

Sift all purpose flour and baking powder.

Powder cashew nuts and sugar separately.

Pre heat oven at 170 * C or 325 * F.

In a bowl, mix cashew nut powder, powdered sugar, egg white and sifted all purpose flour.

Make a soft dough with the above ingredients.

Divide this dough into 18 portions and make into desired shape and size.

Grease baking tray with 1/2 teaspoon butter.

Place each cookie 1 - inch apart on greased tray and bake at 325 * F or 170 * C for 20 - 25 minutes or till light golden color. Cool a little before removing from pan.

Vegetable Stew

Vegetable stew

Serves: 3

You will need

2 potatoes, medium size
3 onions, medium size
2 teaspoon oil
2 green chillies, slit lengthwise
1 - inch piece ginger, finely sliced
10 cloves garlic, finely sliced
1 spring curry leaves
1 packet Maggi coconut milk powder (25 g )
1/2 teaspoon salt

Method

If using homemade coconut milk- Mix 75 ml thick and 150 ml thin milk coconut milk and keep aside.

If using Maggi coconut powder - Mix 225 ml water and 25 g Maggi coconut milk powder (Price Rs15/ packet). Stir well and make a fine coconut milk.

Cut potatoes into cubes. Boil potatoes and keep aside. Or Microwave high for 6 minutes with 1/2 cup water.

Cut onion into cubes and separate different layer of onions.

In a wide pan, heat 2 teaspoon oil on a medium heat. Add onion and fry till light pink color ( 3 - 4 minutes ).

Add green chilli, curry leaves , garlic and sliced ginger. Saute for 2 - 3 minutes.

Add boiled potatoes, salt to taste and diluted coconut milk ( Maggi or homemade ). Mix all the ingredients well.

Cover with a lid and cook on a low heat for 15 minutes. Stir occasionally.

Serve this delicious stew with Appam and Idiyappam ( sevai ).

Latest Amul Topical

The current 2G Spectrum scam leading to the Union Minister resigning - Nov.'10

Homemade Rich Fruit Cake

Homemade Rich Fruit Cake

Basic recipe credit - Mrs. Usha Gopinath ( Ushakka )

Ingredients

130 g all purpose flour ( maida )
1 teaspoon baking powder
1/4 teaspoon salt
80 ml rum
2 eggs
110 g powdered sugar
115 g butter
30 ml ( 2 tablespoon ) caramel sugar
30 g cashew nuts, broken
30 g raisins
30 g orange peel
30 g cherry
30 g tutti - fruity ( or any other fruits like golden raisins, dates, prunes, figs.. )
1/2 teaspoon spice powder ( make a powder of small piece of nut meg, 2 cloves, 2 cardamom and 1/4 - inch piece cinnamon with 1/4 teaspoon sugar )
1/4 cup flour for dusting fruits
1 teaspoon vanilla essence
2 teaspoon extra butter ( for greasing baking pan )
1 tablespoon extra flour dusting ( baking dish )
Extra 8 cashew nuts ( split ) for decoration
Extra 1 tablespoon rum ( for final coating )

How To Caramelize Sugar ?

Short method - Heat a heavy bottomed kadai on a medium heat. Add 1 tablespoon sugar. When it melts, color changes from yellow to dark brown. Switch off the heat . Add 3 tablespoon extra water and mix well. Maintain a safe distance from the gas stove when mixing with water.

Method

Dust fruits ( cashew nuts, raisins, cherry, tutti fruity & orange peel ) with 1/4 cup flour and keep aside in a separate container for 1 hour.

Grease baking dish with 2 teaspoon butter and dust with 1 tablespoon flour ( sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ).

Pre heat oven at 170 * C or 325 * F.

Sieve flour, baking powder and salt.

In a big bowl, beat butter and sugar until light and creamy. Add egg one by one and beat until smooth and creamy.

Gently add dusted fruits ( do not add leftover flour ), rum and spice powder. Mix it well slowly.

Add vanilla essence. Gently fold sieved flour mixture. Stir slowly till blended. Add caramelized sugar and mix gently.

Final procedure:

Transfer this cake mixture to a greased baking pan ( or paper lined ). Spread evenly with a spatula, decorate with nuts ( optional ) - arrange gently and do not disturb the cake batter and bake at 170 * C or 325 * F for 50 minutes or till golden brown or till a skewer inserted in the centre comes out clean.

Remove from the oven, apply 1 tablespoon rum gently with a brush on top and allow to cool ( approximately 45 minutes to 1 hour ). Run a knife round inside of the pan to loosen the cake, and then invert the pan. Cut into desired shape and size.

Fruit Cake

Homemade Fruit Cake

Basic recipe credit - Mrs. Usha Gopinath ( Ushakka )

Ingredients

130 g all purpose flour ( maida )
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon milk
2 eggs
110 g powdered sugar
115 g butter
30 ml ( 2 tablespoon ) caramel sugar
30 g cashew nuts, broken
30 g raisins
30 g orange peel
30 g cherry
30 g tutti - fruity ( or any other fruits like golden raisins, dates, prunes, figs.. )
1/2 teaspoon spice powder ( make a powder of small piece of nut meg, 2 cloves, 2 cardamom and 1/4 - inch piece cinnamon with 1/4 teaspoon sugar )
1/4 cup flour for dusting fruits
1 teaspoon vanilla essence
2 teaspoon extra butter ( for greasing baking pan )
1 tablespoon extra flour dusting ( baking dish )

How To Caramelize Sugar ?

Short method - Heat a heavy bottomed kadai on a medium heat. Add 1 tablespoon sugar. When it melts, color changes from yellow to dark brown. Switch off the heat . Add 3 tablespoon extra water and mix well. Maintain a safe distance from the gas stove when mixing with water.

Method

Dust fruits ( cashew nuts, raisins, cherry, tutti fruity & orange peel ) with 1/4 cup flour and keep aside in a separate container for 1 hour.

Grease baking dish with 2 teaspoon butter and dust with 1 tablespoon flour ( sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ).

Pre heat oven at 170 * C or 325 * F.

Sieve flour, baking powder and salt.

In a big bowl, beat butter and sugar until light and creamy. Add egg one by one and beat until smooth and creamy.

Gently add dusted fruits ( do not add extra flour ) and spice powder. Mix it well slowly.

Add milk and vanilla essence. Gently fold sieved flour mixture. Stir slowly till blended. Add caramelized sugar and mix gently.

Transfer this cake mixture to a greased baking pan ( or paper lined ). Spread evenly with a spatula and bake at 170 * C or 325 * F for 1 hour or till golden brown or till a sewer inserted in the centre comes out clean.

Remove from the oven and allow to cool ( approximately 45 minutes to 1 hour ). Run a knife round inside of the pan to loosen the cake, and then invert the pan. Cut into desired shape and size.

Carrot Thausali

Carrot Thausali ( Delicious sweet ( steamed ) in Konkani / Saraswat cuisine )

Makes: 3 steel thalis

You will need

1 cup ( 100 g ) raw rice
1 cup ( 100 g ) grated coconut
1/4 cup water ( for grinding )
200 g grated carrot ( 4 carrots )
3/4 cup to 1 cup melted jaggery ( or to taste )
2 pinches cardamom powder

Method

Wash and soak raw rice for 5 - 6 hours.

In a mixer, make a fine paste of raw rice with grated coconut. Do not add more water during grinding. Transfer this batter to another container and mix with grated carrot and jaggery. Add cardamom powder and mix well.

In a steel thali, grease 1/2 teaspoon oil and pour batter.

Steam this batter in a steamer or pressure cooker ( without weight ) for half an hour or till done ( reduce heat to medium after full steam and steam for 25 minutes ).

Open the cooker / steamer and allow to cool for sometime. Cut into desired shape and size.

Thausali Bajjile:

In a frying pan, heat 1 teaspoon ghee. Arrange thausali pieces and fry on a medium heat till golden color on both the sides. Serve hot.

Homemade Laccha Paratha

Laccha Paratha - An all time favorite dish in North Indian cuisine !!!

Makes 6 laccha parathas

Ingredients

350 g whole wheat flour ( gehun ka atta ) or approximately 1 1/2 cup (Indian standard measuring of 200 ml / 8 oz capacity

1/2 teaspoon salt

1 teaspoon oil

150 ml water

7 - 9 teaspoon ghee / oil for topping

Method

Combine the flour and salt and knead into soft and pliable dough with 150 ml warm water.

Add the oil  (1 teaspoon) and knead again till the dough is smooth and elastic.

Cover and keep in an air tight container for 4 - 5 hours or overnight in a refrigerator.

Remove from refrigerator and allow to get normal temperature.

Divide the dough into 6 equal parts.

Use a little flour to roll each portion into circles of approximately ( 8 - inch ) diameter ( slightly bigger than normal chapati ).

Dust off any excess dry flour. Apply little oil / ghee on top of the rolled roti.

Gathered the roti into concertina folds, as you would in the making of a paper fan. See the photo above.

Roll the gathered roti into a circle to resemble a scroll ( like Swiss roll ). See the photo above.

Apply little oil on top and keep in an airtight container for one hour.

Use a little flour to roll each portion into circle of 6 - inch.

Heat a flat frying pan or griddle. Reduce heat to medium and cook laccha parathas till golden brown on both the sides / you can see the layers clearly - see the photo below ( approximate cooking time 8 minutes for each paratha ). Apply oil / ghee during frying. Serve hot with any veg or non veg gravy dishes or pickles or curd.

Rajma Gashi

Rajma Gashi

Serves: 3

You will need

1 cup ( 100 g ) rajma ( kidney beans )
2 cups water
1/2 teaspoon salt ( or to taste )
1 kudampuli / darbyasole in Konkani ( pick small - for sour taste )

For Coconut paste:

1 cup ( 100 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 tablespoon water

Make a smooth paste of above ingredients with water in mixer. Keep aside.

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves

Method

Wash and soak rajma ( kidney beans ) in 2 cups water for 6 hours ( or overnight ).

Pressure cook with 1/2 teaspoon salt for 30 minutes ( reduce heat to medium after 2 nd whistle and cook for 25 minutes or till done and soft ). Allow the pressure cooker to cool naturally. Reserve the stock.

Do not add extra water.

Boil cooked rajma ( with stock ) with 1 small kudampuli / darbyasole for 5 - 8 minutes on a low heat.

Add coconut paste. Mix well. Adjust salt if you required and also you can add extra 1/4 cup water. Cover with lid and cook on a low heat for 10 minutes.

For Seasoning:

In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves. Fry for 2- 3 minutes till fragrant. Pour this seasoning over gashi and serve with Rice ( seeth ) / Chapati.

Delicious Malaysian Dishes

Enjoy these photos ....












Edible food color. Made from herbs














Chinese steamed buns