Thursday, February 28, 2013

Sesame Honey Chilli Chicken

Sesame Honey Chilli Chicken
Chicken boneless-250grams
Egg white-1
Cornflour-1 tbsp
Sesame oil-1 tsp
Ajinomotto-a pinch
Salt to taste
Oil to shallow fry

For Honey sauce
Ginger-1 inch,grated
Spring onion-1/4 bunch
Red Chilli-3-4 (diagonally cut)
Light soya sauce-1 tsp
Sesame seeds-2 tbsps
Salt to taste


1.Cut the chicken into slices and marinate with egg white,corn flour,sesame oil and salt.Set aside in the refrigerator for 30 minutes

2.Heat oil in a wok and shallow fry the chicken till cooked.Remove and set aside

3.In a bowl ,mix honey and water

4.In a wok,retain some of the oil(used to cook chicken) and add the ginger,spring onion and chillies.Saute.

5.Add the chicken ,soya sauce and the honey sauce.Stir for a minute

6.Add salt,ajinomotto and roasted sesame seeds.Toss well

7.Garnish with spring onions and some sesame seeds
1.Make sure the chicken is cooked well while frying..Use medium flame and a heavy wok to cook evenly(it hardly takes 4-5 minutes)
2.I used dark soya -1/4 tsp instead of light soya sauce
3.De-seed the red chillies if u need less spicy
4.Dilute the honey before using it

The recipe is as easy making an omlette,I am sure your kids will go wow for it...

Tuesday, February 26, 2013

Oreo tart

This is amazing and no-hassle dessert.I tried it from kraft recipes,the tart came out so good...I used original kraft oreo cookies(not indian ones!!)...The tarts can be made prior and fill it up as you like and enjoy!..

Kraft oreo cookies-12-15
Butter-75 gms
Chocolate ganache-50 gms
Any fruits-half cup

1.Open the cookies and scoop out the cream filling
2.Collect the cookies and grind it into fine powder
3.Melt the butter and mix it with cookies 
4.Fill the tart mold with thin layer of cookie crumbles 
5. Gentely press the crumbles evenly
6.Bake it for 20 minutes at 170*C in a preheated oven
7.Add it to cool and flip the tart mold upside down
8.Store the tarts in air-tight container until u need it

9.Fill it up with ganache or whipped cream and fruits before serving

Tuesday, February 12, 2013

Paneer Jalfrezi

 One of the creamiest curry i ever made in the quickest way..I just spent days to name the curry and finally found it is jalfrezi by wiki..And one of the recipe book i referred says jalfrezi is made with blanched tomatoes..So i conclude calling it jalfrezi...The curry turned utterly delicious than expected..I bought the paneer from sweet (mithai magic) outlet in nuts & spices..The paneer is made by north indian which was absolute delicious,just like i had in delhi.

Tomato puree(dabur)-1 small tetra pack..
Fresh cream-1/2 cup
Garam masala-1/2 tsp
Cumin powder-1/2 tsp
Kashmiri red chilli powder-1/2 tsp
Ginger and Garlic paste-1/2 tsp
Curd-1 tsp
Salt to taste 
Oil-2 tsps
Paneer,cubed-1 cup
Bell peppers,diced-1 cup
Kasuri methi-1 tsp

1.Heat the pan,add oil ,saute the bell peppers for a minute.
2.Pour the tomato puree and rest of the ingredients one by one(except paneer and cream),cook for couple of minutes,until the raw flavour of tomato puree is gone
3.Add the cream ,cook for a minute and off the flame.Add paneer and close the pan with lid

To make tomato puree ,blanch the tomatoes in hot water for 3-4 minutes,remove and deskinned it..Cut them and remove the seeds..Grind the tomato pulps in blender and use it..

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