Archive for » October 27th, 2009«

27
Oct
Spiced Cookies

Ingredients:

3 cups plain flour

1 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/4 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground star anise

OR

1 tsp mixed spices (contains all four of the above)

250g (1 cup) butter, softened

1 cup sugar

2 eggs

1 tsp vanilla essence

Method:

1. Sift the flour, bicarbonate of soda, salt and spices into a large bowl.

2. In another bowl, beat the butter and sugar with an electric mixer until it becomes pale in colour and fluffy in texture. Beat in the eggs and vanilla until combine.

3. Gradually add the flour mixture and beat on low speed until it is all combined.

4. Cover and refrigerate the dough for 30 minutes to one hour. This will make it firm up a bit.

5. Preheat the oven to 200 deg C (400 deg F).

6. Roll the dough into walnut-sized balls (about 2cm). Sprinkle with additional sugar and flatten slightly. Place on a lined baking sheet about 4cm apart.

7. Bake for 6 to 8 minutes, until lightly browned (be careful, they may brown quickly after this).

8. Cool on the tray for a minute before placing on wire racks to cool completely.

Note: They keep for up to 1 week in an airtight container.

Category: Desserts, Indian  Tags: , ,  Leave a Comment
27
Oct
B’s Chicken Curry

Ingredients:

1. 6-8 chicken thighs and/or legs, skinned, bone in and washed

2. 250 mls thick (Greek style) yoghurt

3. 1 tbs ground red sweet paprika

4. pinch of chilli flakes

5. ¼ tsp of each powder: turmeric, cumin, coriander, ginger, black pepper

6. 1tsp curry powder

7. 1tsp garam masala powder

8. 3-4 tbs oil

9. 1/4 tsp of each type of seeds: cumin, coriander, carraway and poppy

10. 1-2 whole dry red birds-eye chillies

11.  2 big onions finely chopped

12. 1 tbs ginger-garlic paste

13.  1/2 tsp of each powder: coriander, turmeric, cumin, nutmeg, curry and garam masala powder

14.  400 g diced tomatoes (fresh or from can)

15.  salt to taste

16. chopped coriander leaves for garnish

Method:

1. Combine ingredients 2-7 into marinade mix. Poke Chicken thighs with fork. Marinate chicken for 20 mins-1 hr.

2.In a deep pan add oil and fry on low heat seeds and chillies (9-10) just to release aroma.

3. Add the onions and ginger-garlic paste and saute till soft and translucent.

4. Add all powders (13), combine well and fry for another minute to release fragrance.

5. Add the marinated chicken and cook on medium for 4-5 minutes until browned.

6. Add the tomatoes and let it cook for 3-4 minutes.

7. Add a cup of water for more gravy consistency, salt to taste. Simmer on low for 1 hr or until chicken pieces are soft (meat is coming of bones easily) and you get the desired curry consistency. Adjust salt.

8. Garnish with fresh coriander leaves.

Note: This recipe uses dry seeds and powders and is handy if you can’t buy fresh ingredients (except for coriander leaves).  It gives delicious spicy but not hot taste. Amount of spices can be adjusted to personal taste.

Category: Indian, Mains  Tags: , , ,  Leave a Comment
27
Oct
Rotis

Ingredients:

(makes 12 rotis)

Whole Wheat Flour (Chapati Flour) – 2 cups

Salt – 1/2 tsp (optional)

Oil – 4 tsp

Warm Water – 3/4 cup

All-purpose flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.

2. Add Oil and mix until all lumps are gone.

3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.

4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.

5. Heat Tawa or skillet on medium heat.

6. Knead the dough once and divide into golf ball size balls.

7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

8. Shake or rub off excess flour from the rotli and place it onto the hot tawa.

9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.

10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the rotli over and place onto an open flame.

11. The rotli should balloon up. Flip it over and cook on the other side.

12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough.

Note: Steps 10-11 are optional, but they enhance the flavour. If open flame is not available, they should be baked 1/2 min per side.

Category: Indian, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment