Saffron Amaretti

Wow! This is my 100th recipe nearly after 2 years,finally i have reached this.100 recipes after 2 years with very less viewers,but still it's ok,my thirst for new recipes  keeps going. Anyway amaretti's are traditionally flavoured with almond essence,here i have used saffron, which was really good.Saffron and almonds goes very well with each other.
Saffron not only gives a rich yellow colour,it also gives a nice flavour.This expensive spice is also used for many treatments,for cold or flu saffron with milk is a good home remedy.To read more about the history and chemistry of saffron click here

Ingredients:
Ground Almonds-120g
Caster Sugar-220 g
Egg whites-2
Saffron-1/2 tsp mixed with 1/2 tbsp of warm milk.
Almonds-20
Method:
Combine ground almonds,caster sugar,egg whites and saffron in a large bowl, beat with a electric mixer for 3 to 4 minutes.
Spoon the mixture into the piping bag fitted with 1 cm plain tube,pipe them in circular form in a greased and lined baking tray.Place 1 almond on top of each biscuits.Cover the tray loosely with foil and leave them in the room tempearature for overnight.This will stop the amaretti's spreading out when they are baking.
Preheat the oven to 180 degree celsius,bake it for 10 to 12 minutes.Leave it in the tray for 2 to 3 minutes.
Transfer to a wire rack to cool.

reade more... Résuméabuiyad

Carrot and Celery Soup

This is a English style soup made with chicken stock,for vegetarian,you can replace the chicken stock with vegetable stock.Carrot and celery are rich in calcium.Celery is used for weight loss where it contains low calorie dietery fibre in bulk.
Juice of one cup of celery,beetroot,carrot and spinach is a good remedy for pain in bones.

Ingredients:
Carrots chopped-11/2 cup
Celery-3/4 cup
Chicken Stock-2 cups
Potato-1 small sized
Milk or cream-2 tbsp
Ginger-a small piece
Onion-1/2 chopped
Olive oil-1/2 tbsp
Coriander leaves-few chopped(optional)
Olive oil-1/2 tbsp
Salt and pepper for taste
Method:
Heat oil in a pan,add the finely chopped ginger and onion. Saute it for a while until the onion gets transparent.Add the potatoes and cook for 2 to 3 minutes. Now add the chopped carrot and celery,stir well,cover the pan and cook for 3 to 4 minutes.Now add the chicken stock,let it cook for 15 to 20 minutes. Add milk or cream,salt and pepper for taste.Switch off
and take it of from the hob.Let it cool down ,liquidise in a blender.Add the liquid to the pan again and heat for 2 to 3 minutes.

reade more... Résuméabuiyad

Tricolour Adai

Adai is a typical South Indian Cuisine,it's a type of pancake made with rice and lentils. Adai by itself is a rich source of carbohydrates and protein. This tricolour adai is made with spinach and beetroot.
I always try to include spinach and beetroot in my regular diet. Spinach is extremely rich in antioxidants,it is also rich in iron,calcium,magnesium,vitamin A,C and many other vitamins and minerals.180 g of spinach contains 6.4 mg of iron.
Beetroot juice also reduces blood pressure,thereby it prevents cardiovascular diseases.To read more about beetroot click here.

Ingredients:
Rice-11/2 cups
Urad dhal-1/2 cup
Toor dhal-1/4 cup
Moong dhal-1/4 cup
Channa dhal-1/4 cup
Onion-1 chopped finely
Green chilli-2
Cooked Spinach-1 tbsp
Raw beetroot grated-1 tbsp
Salt as required
Oil to grease the pan
Method:
Soak all the dhal and rice for 6 to 7 hours and grind them in a blender,the batter should be of pouring consistency. Mix the salt,onion and green chilli to the batter.Divide the batter into three equal portions.Leave one portion as it is.To one portion add the spinach and mix well,to the other portion add the beetroot and mix well.
Heat a pan,grease slightly,pour a laddle full of each batter separately,turn the other side. Cook on each side for 2 to 3 minutes.Serve with chutney or sambar.

reade more... Résuméabuiyad

Open Cheese Baguette

Baguette is a French type bread,it's a thin long bread.I have also suggested a recipe idea for this baguette.It can used for sandwiches or even for soups.

Baguette recipe
Ingredients:
Unbleached white bread flour-500 g
Dried yeast-11/2 tsp
Salt-1 tsp
Fresh clotted cream-150g
Lukewarm water-200 ml
Method:
Sift the flour,add salt,yeast,clotted cream and water knead it together to make a smooth dough.Place it in a clean bowl,cover and leave it to rise for 45 minutes or until doubled in size.
Knead the dough well and leave it to rise for another 30 minutes.Cut the dough into three equal portions.Roll each portion into a ball on a flour covered work surface and then stretch into thick lengths.
Leave to rise once again,roll back into desired length,and then place on a baking tray covered with greaseproof paper.Cover and leave the dough to rise for approximately 15 minutes.Make diagonal cuts on top of each loaf with a sharp knife.Preheat the oven to 200 degree celsius.
Bake the loaves in the preheated oven for 25 minutes.Place a bowl of hot water on the bottom of the oven,this will help to generate steam inside the oven while cooking.

Recipe idea for the baguette

1 loaf of baguette
Cooked chicken strips-1 tbsp
Clotted cream with herbs-1 tbsp
Red pepper,yellow pepper,green pepper-1 tbsp(sliced)
Cheese slices-4 to 5
Method:
Cut the loaf into two equal halves,slice each half.Spread the clotted cream on top of each slice,then arrange the chicken,peppers and cheese.Place it under the grill until the cheese melts. Serve hot.

reade more... Résuméabuiyad

Koeksisters

When i first read about this month's Monthly Mingle by what's for lunch honey, i  had no idea about South African cuisine,but as i started exploring South African Cuisine,the South African cuisine itself is a great mingle with a lot of  delicious recipe. The recipe which i made here is a simple pastry deep fried and soaked in syrup.
This recipe reminds me of my mom,she used to make these little things when i come back from school.
Those days are really memorable:-)
Koeksisters are a traditional South African sweet, or may be used as a snack.

This recipe is for the event Monthly Mingle by What's For Lunch Honey
Recipe adapted from The Afri Chef

Ingredients:
Plain flour-2 cups
Egg-1
Milk-6 tbsp
Butter-6 tbsp
Baking powder-2 tsp
Oil for frying
Dessicated coconut for sprinkling on top(optional)
For the syrup
Sugar-4 cups
Water-2 cups
Cream of tartar-1/2 tsp
Lemon juice-1/2 tsp
Rose water-1/2 tsp
Method:
First prepare the syrup,if possible prepare it previous day and refrigerate,the syrup has to be cold.Boil the water and sugar in a pan,add the cream of tartar and boil it for 10 minutes,finally add the lemon juice and rosewater. Let it cool down.
Prepare the dough by sifting the flour and baking powder in a large bowl,rub the butter into the flour and make it crumbly. Beat the egg and milk separately,add it to flour and make it into a dough.Do not knead the dough too much.Refrigerate  the dough for 1 hour.
Take the dough roll it into a rectangle of 1/4 inch thick.Cut it into thin long strips. Cut the each strip into three,join the three ends together and plait it,seal the other ends.Fry them in hot oil until golden brown,dip it in the syrup and take it out immediately. Don't let the syrup soak completely.Sprinkle some dessicated coconut on top.
Serve warm or cold.

reade more... Résuméabuiyad

Green Chicken Curry

Green chicken curry is made with a blend of spices and herbs like coriander and mint leaves in a coconut based gravy.

Ingredients:

1 full Chicken

Coriander Leaves-1 tbsp

Mint leaves-1 stalk

Green chilli-2

1 Black Cardamom

1 small piece of cinnamon stick

1 piece of star anise

1 tbsp of coconut
1 tsp of cumin seeds
1 tsp of fennel seeds
3 tsp of ginger garlic paste

1 onion

1 tomato

Salt as required

2 tbsp of oil

Method:

Wash the chicken well and cut them into small pieces.Fry the coconut,cumin,cinnamon and fennel seeds in a dry pan slightly until they are slightly browned, grind it along with green chilli,coriander and mint leaves.

Heat oil in a pan, season it with cardamom and star anise,add the ginger garlic paste and finely chopped onions and fry it until they are golden brown,add the tomatoes and cook until they are well mashed.

Add the chicken and leave enough water to cook the chicken, when the chicken is nearly done add the ground paste and leave it simmer until oil floats on top of the gravy.

Serve hot with rice or roti's.
This recipe goes to Cooking With Seeds- Fennel Seeds by Priya's Easy N Tasty Recipes.

reade more... Résuméabuiyad

Chettinad Chicken Curry

Chettinad cuisine is the cuisine of chettinad region of South India in Tamilnadu.Chettinad cuisine is one of the spiceist and most aromatic food in India. The secret of their aroma is they always use freshly ground spices like saunf(fennel seeds),whole black pepper corns,staranise,cloves,cardamom,cinnamon,dried red chilli,nutmeg.
Mostly the dishes accompany with rice ,dosai,adai and idiyyapam.To read more about chettinad cuisine
 click here.

The recipe which i made here is also made with a blend of aromatic freshly ground spices.This curry goes very well with rice,dosai,idli's and also chapathi's.
Ingredients:
Chicken-1 kg
Onion-2 medium sized
Tomato-2
Ginger garlic paste-1 tbsp
Chilli powder-1 tsp
Coriander powder-2 tsp
Turmeric powder-1/2 tsp
Oil-1 tbsp
Curry leaves-a few stalk
To grind
Whole black peppercorns-2 tsp
Cumin seeds-1 tsp
Fennel seeds-1/2 tsp
Nutmeg- 1 small piece broken
Cinnamon-1/2 inch stick
Cloves-1
Cardamom-2
Method:
Dry fry all the grinding ingredients until it releases nice aroma and slightly browned.Grind it into a smooth powder.
Heat oil in a pan fry the curry leaves until crisp without burning, take it out , crush it into a coarse powder.
Heat oil in a wide kadai,add the finely chopped onion and ginger garlic paste,keep the flame in slow, cover the pan and cook till the onions are soft and brown. Now add the tomatoes, cover the pan and cook till the tomatoes get mashed up.
Add the turmeric,chilli and coriander powder,saute it for a while,then add the chicken pieces,add enough water to cover the chicken. Cover the pan and cook the chicken,when the chicken is almost done add the ground paste and salt.
Cook till oil floats on top,finally add the curry leaves and serve.

reade more... Résuméabuiyad