Chicken Korma 2

~ Huma ~ 7 Comments
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Cooking with same ingredients with different technique changes the taste of entire dish.

Pictorial Demo:


Recipe Serves 3

Ingredients:


For the Marination
Chicken 450gm   + 1/4tsp Red Chilly powder + 1/4 tsp Coriander powder + 1/4 tsp turmeric powder+ 1/4 tsp ginger garlic paste + 1/4 tsp salt
1 tbsp oil

For the gravy:
1/2 cup onion paste (2 onions)
1/4 cup oil
Whole garam masala 
2 tbsp ginger garlic paste
1 1/2 tbsp curd
1 glass water + 1/2 cup water


DRY MASALAS:
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp garam masala powder

Dry Roast  below separately & Ground to paste with 1/3 cup of water
 2 tbsp peanuts
2 tbsp coconut powder
1 /2 tbsp seasame seeds

NOTE* We need  heap 1 tbsp of the above roasted masala. Rest can be stored in air tight container for 1 month.

4-5 tbsp chopped coriander, 3 green chillies

Method:

  1. Marinate the chicken with red chilly powder, coriander powder, turmeric powder, ginger garlic past & salt. Keep aside covered with  10 minutes
  2. Heat non stick pan with 1 tbsp oil. Place chicken. Cook for a minute on each side.
  3. Heat oil in a deep vessel.  Add in whole garam masala
  4. When it crackles, add in onion paste. Fry till translucent.
  5. Add in ginger garlic paste. Fry for a minute. Or till the raw smell is less.
  6. Add in all the dry masalas & stir few times.
  7. Put the vessel off the flame & add in whipped curd. Stir well.
  8. Add in fried chicken, roasted masala, black pepper, garam masala. Mix well
  9. Fry using 1/2 cup water till oil separates. This process is called Bhunna.
  10. Add in chopped coriander, slice green chillies.
  11. Add in a glass of water. Cook covered till chicken is tender. Keep the gravy according to your required consistency. 
  12. Serve hot with Roti, Rice or Khubz.

Yolk Fudge / Zardi Ki Katliya

~ Huma ~ 9 Comments
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Too many egg yolks in store. Try out the yolk fudge. Little extra sweat will give you sweet results.
 
 
 

Recipe serves: 5
 
4 egg yolks
12 tbsp sugar plus 1 tbsp extra
800ml milk
2 tbsp unsalted butter or pure ghee
2 crushed cardamon or 1/2 tsp vanilla extract
Butter or ghee for greasing tray
almond slices to decorate (optional)
 
Method:
1.Boil the milk with crushed cardamon or vanilla  

   extract in a heavy bottom deep pan.
2.Lower the flame and mix in whipped egg yolks.
3.Add in 12 tbsp sugar.Stir continously.
4.Keep stirring till the mixture starts curdling.

5-6. Add  butter or ghee

7-8. Cook till the mixture leaves the sides of a pan. Now add 1 tbsp of sugar and remove from flame.

9-10-11. Pour mixture on a greased tray. Spread flat to the edges with the spoon
12. Cut into desired shapes & serve

Can be stored at room temperature for 1 week.

Minty Egg yolk croquettes

~ Huma ~ 13 Comments
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Recipe adapted from here
Serving 4

4 egg yolk
Hot Water for steaming the yolk
1 egg whipped for coating

Seasoning:
1/2 cup Bread crumb
Few sprigs of chopped mint , sea salt to taste, 1/2 tsp black pepper powder, 1/2 tsp red chilly flakes

Oil for frying
Chopped mint for garnishing

Method:

STEP 1:
Boil water in a deep pan. When it starts boiling lower the flame to lowest. Now slide over the single yolk in the simmering water. Count to 10 and remove it from the water. You will notice a thin skin has formed on the outer part of yolk.
Take it out very delicately.  Repeat the process with remaining 3 yolks.

STEP 2:
Prepare the seasoning by mixing bread crumbs with chopped mint, sea salt, black pepper powder & chilly flakes.

Whip the egg.

STEP 3:
Coat the prepared yolk in the egg and then with seasoning. Deep fry it.

Serve hot with Thai chilly sauce.

SAFFRON MACARON WITH CARDAMON BUTTER CREAM

~ Huma ~ 23 Comments
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Since entering the blogging world , I was amazed to see this  mini treats and the buzz around it.  Making it was like conquering the world.

 
 
 After going through many blogs , I thought this is a professional stuff and for learning it you have to be actually trained. There were times when I thought to make this sweet little treats. But I could not muster enough courage to go for it. In fact I had made a new year resolution to go for a macaron making classes this year. But you know guys sometimes Allah  fulfills wishes in a strange manner. Yup…… Making a MACARON was  this month’s challenge for  our group of baking partners.  
Strange but true.
 


My health issues has forced me to quit last month challenge but again missing out was complete no no.  And how can I miss this challenge to overcome my fear of making macaron.
Thanks Swati for keeping this challenge. So , I  began with aging my eggs for two days. There were many blogs who said it did not make a difference if you don’t age. But as this was my first time , I was not in a mood to take a tiny wee of risk.  Measured every ingredient to tee and started the process. 

First AttemptRESULT : FAILURE 
OBSERVATION: Flat like Disc
CAUSE: Over beating of macronage ( 5o times counted)

So again I started googling about how much to  mix the macronage. I came across a blog which shows the simple test to know when your macronage is ready. Beating it 40 – 50 times won’t give the right consistency. And on my second attempt I conquered the great macaron. 

 Crunchy on the outside & gooey inside. Just melts in the mouth and yum. 

   

 

 
SUCCESS is Sweet
 

From there it was like never going back. Experimenting with different flavors now. And today I bring you  my version of Saffron Macaron with Cardamon Butter cream


Recipe adapted from here

 Makes 20 macron

Ingredients:
125g icing sugar  less 2 tbsp (it was too sweet for me but you can keep it  same )
75g almond flour
1/2 tsp saffron crushed
60g egg whites room temperature.    
Pinch of cream of tartar
1 tablespoon + 1 teaspoon superfine sugar



Filling:Cardamon Butter cream icing 


1 1/2 cups butter @ room temp 
4 1/2 cups powder sugar
3 tbsp heavy cream
1 tsp freshly crushed cardamon

NOTE: Adapted from here. Please check the link for complete recipe. Add crushed cardamon instead of vanilla.

 
Directions :
  1. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture .
  2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until  foamy. Add cream of tartar and crushed saffron.Whisk until soft peaks form. 
  3. Reduce speed to low, and then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. 
  4. Sift flour mixture over whites, and fold until mixture is smooth and shiny.(TEST: put a dollop  of mixture on a plate. If peaks go down in 10 counts it is ready to pipe)
  5.   Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes (I have little patience so I just put it under the fan to speed up the process)
  6. Reduce oven temperature to 325 degrees. 
  7. Bake 1 sheet at a time, rotating halfway through, until   macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  8. Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
  9. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
 
 

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