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Monday, December 23, 2013

Chicken & Spinach Tartlets


The one of its kind of snack that has drawn my attention is tartlets. All thanks to my sister's frequent visits to Denmark am getting many new ideas for evening snacks. She bought me few packets of readymade mini tarts. She roughly explained me what kind of stuffing I can come up with. 

They not only are in varied taste and looks ( as per different flavors), but they gel with any kind of occasion. Be it during evening treat  or a picnic at a nature spot, you can take them out of the basket, spread the happiness with a thermos of tea or coffee. As I mentioned before the flavor, stuffing can have various options  that you may like to add. Make it vegetarian by skipping chicken !


Ingredients:
8 Readymade tarts
1 Small bunch of Spinach 
3 tbsp Corns
2 medium size Boiled Potatoes, chop into 1 inch chunks
1/2 grated Mozzarella cheese
3/4 cup boneless shredded Chicken 
3-4 green chillis
1/2 cup red and yellow capsicum
1/2 tsp Oregano 
7-8 drops chilly oil (optional)
Salt and some coriander leaves.

Method:

 Wash and chop spinach leaves dab a kitchen towel to absorb remaining water from the leaves.
Our stuffing is ready...
In a mixing bowl put corn, potato chunks, chopped capsicums, chopped chillies, shredded chicken, chopped coriander leaves, de seeded chopped tomato, grated cheese and mix with a fork thoroughly. 
Ready to go inside the Oven...
Season with salt, oregano, chilli flakes and chilli oil. Pre heat oven to 170 Degree Celsius. Take a cupcake pan and place the readymade small tart inside the case. Spoon 3 tbsp filling inside each tartlets Bake for 8-9 mins. Stand for 5 minutes and serve.  

read more.. "Chicken & Spinach Tartlets"

Monday, December 16, 2013

Aloo-Paneer Kulcha -Stove Top Method | Yeast Free


Eleven years ago, as a bride, when I was asked to make my first presence in my Hubby's kitchen pad I had noticed few plates, brand new Belan- Chakla (Rolling pin- Board) and few utensils. Rest of the kitchen was looking like a storage boxes go down. He was practically living on Home Delivery service. So all the plastic containers were scattered around, I quickly started cleaning and arranging the white plastic containers. Many went out of the window within an hour. Hubby sheepishly asked if I can make chapatis? I assured him he will get it on the table soon but not tonight ! Next day I took my maid's help who was a very good cook. I learnt the art of making round chapatis from her. Thank you Kohinoor :-) 

Today I have come a long way as I am good at making many stuffed flatbreads /parathas and kulchas too. I had asked my friends on Facebook what should I post next guess what ?? 90% said Kulcha Stove Top Method !! I just did a minor change after watching a television show ( Sanjeev Kapoor ke Kitchen Khiladi) where once the chef added Soda instead of baking soda for instant fizz. 

Ingredients:
2 cups All purpose flour
3 tbsp Curd
1/2 cup Club Soda ( Kinley's) 
1/4 Carom seeds
3 tbsp cooking Oil
Water to knead the dough
1/2 tsp Salt

Filling ingredients:
1 cup grated Paneer /Cottage cheese
2 Boiled Potatoes, grated
2 Green chillies, finely chopped
1 1/2 tsp Chat Masala
1/2 tsp Red chilly powder
1/4 tsp chopped Ginger
1/4 cup fresh Mint leaves, chopped
Salt to taste

Method:
Sieve together flour and salt in a mixing bowl. Add curd, carom seeds, cooking oil and mix thoroughly. Add soda (be sure to see lots of small bubbles or else you have to add baking soda), water little by little and start kneading the dough.

 If the dough is little sticky you may have to add another tbsp of oil to make it a soft dough. Knead it for another 5 mins as it would yield softer kulchas. Let this rest for 1/2 hour by covering it with a damp cloth.
Mix crumbled paneer along with all the items under "filling ingredients". Combine well and keep aside.

Divide the dough into 10 -12 equal parts and dust the kitchen counter with flour. Roll each dough between your hands to form a smooth ball. Make a depression in the center  of each ball of dough, add 2 tps of paneer mixture, shape into a round ball and making sure the stuffing is not exposed.
Now flatten it slightly by pressing down on it with the palms of your hand (if you are unable to stretch it by your hands then you can use rolling pin). Remember the size of kulchas are small. Sprinkle some carom seeds and chopped mint leaves and press gently. Repeat with remaining dough. 

Heat a wide mouth, heavy and round based Kadhai, wet your hand and pat a little water on one side of the kulcha and stick it to the inner side of the Kadhai.

 Flip the Kadhai upside down so that kulcha is exposed to direct flame. Within seconds you will see tiny browns spots on top, just when you see it is cooked evenly, remove from the fire and keep aside.

Brush the piping hot  Kulchas with melted desi ghee /butter for instant serving or transfer to a cloth lined casserole for later use. Kulcha is at its best when hot. 

read more.. "Aloo-Paneer Kulcha -Stove Top Method | Yeast Free"

Wednesday, December 11, 2013

How To Make Almond Cupcakes


Two days back was my 11th Marriage Anniversary that left me wondering how quickly time flies! Here I was the eldest daughter in my family in a close knit North Indian town and now I am in the southern part of the country after moving across 3 metro cities. I remember a quote from the movie Forrest Gump " Life’s like a box of chocolates, you never know what you’ll find.” But when I look back in hindsight the one thing that I got most is exposure and experience which I could pass on to my child for his better future with a word of advice to go out and play away from your comfort zone. As a woman this characteristic is inherent to us don’t you agree. Well, as far as my husband is concerned he’s like an oil in water, always in the surface and calm which is opposite to me who is very restless. But don’t we know that opposite attract? So in this anniversary I am posting these pretty, light cupcakes as a sweet reminder of our togetherness.


Check out some other cupcakes from Hamaree Rasoi



Ingredients:
1 cup toasted Almonds
1/2 cup All purpose flour
3/4 cup Brown sugar, light
1/3 cup Oil
2 Eggs, room temperature
1 tsp Almond extract
1/2 tsp Baking powder
1/4 tsp Salt

Method:
Preheat the Oven to 325 Degrees and place the wire rack in the middle section. Line a cupcake pan with 12 liners and set aside.
In a coffee blender put all the toasted almonds and grind until they are fine powder. The finer you grind the flour the closer you will be for that perfect texture. In between push the almonds down for even grinding. If you let this grind further you will end up making delicious Almond Butter !

Sift together flour + Almond flour + Salt and Baking powder. In a mixing bowl add oil and brown sugar and beat with a hand blender until smooth. Add one egg at a time and beat well.  Mix in almond extract and add dry ingredients. Combined well. Pour or scoop the batter into the lined cupcake tin. Bake for 20-22 minutes, until a toothpick comes out clean from the center. Remove from the pan and let cool completely before frosting. Frost the cooled almond cupcakes as desired.

read more.. "How To Make Almond Cupcakes"

Tuesday, December 3, 2013

Kolkata Style Egg Chicken Roll | A Famous Street Food


As we are arriving at the close of 2013, I look back with amazement that I have almost touched 400 number of recipes . How time flies and even Y2009 looks just like yesterday when I stared posting my recipes along with my sister. Moreover, it’s only fair that I always remember that encouragement for me to carry on food blogging has always been due to patronage from my readers and co bloggers. It keeps me motivated to post newer recipes with an objective to keep it simple yet tasteful.

 Today I am posting a time tasted street food which is hugely popular in Kolkata. Every citizen of Kolkata has his loyalty fixed with his or hers favourite joint which caters to these rolls. From students who shuttle between schools and tuitions, Lovers finding a quiet place to chit chat with a single chicken roll in their hands to office returned executives, everyone have a craving for it. You can increase or decrease the dosage of veggies , chicken or egg depending upon your intake. But the universal truth is that you have not completely seen Kolkata unless you have tasted the chicken rolls. Hope you like it.  
Looking for varieties of Roll Recipes? Then have a look at few recipes which I had posted earlier:-


Ingredients:
Outer Shell:
1 1/2 cups All purpose flour
3 tbsp Oil
1 tsp Salt
Water to knead the dough

To make the filling:-
{400 gms Chicken Boneless cut into small pieces 
2 tbsp Chicken Tandoori Masala
2 tbsp hung Curd
3 tsp Ginger-Garlic paste
mix everything well and keep this aside for 2 hours}
4 eggs, lightly beaten
2 medium size Onions, thinly slice
1 Cucumber, chopped
2 Green chillies, finely chopped
Tomato ketchup
1/4 cup Coriander leaves
Lemon juice as required                                                                                                                         
Salt and Pepper powder to taste
White Oil
Chaat masala (optional)

Method:
Add flour to a large bowl and sprinkle some salt. Now make a well in the center, add 2 tbsp oil and add water little by little. Mix well to make a soft dough ball. Cover with dough and let it sit for 10-15 minutes.
Take the marinated chicken and fry in a pan with 3 tbsp oil on low flame. Add in some onion rings (I like the idea of frying onions with chicken with every bite). You can skip this if you want.Stir the chicken pieces till cooked. Keep aside.                                                                          

Divide the dough into 4 equal parts and shape into round balls. Using a rolling pin, roll into thin chapatis (approx 6 inch).  In a bowl, whisk one egg at a time and salt as per taste. Keep aside.
Heat a dosa pan, place a chapati and cook on the griddle for 30 seconds then flip it.

 Pour 1 tsp oil on one side of the paratha and cook for a minute. Then remove the paratha from the griddle and pour 2 tsp oil on pan. Pour beaten egg, tilt and rotate slightly to spread and place that paratha's no-oil side back on the egg mixture so that it sticks to the paratha.

 To stick better slightly press the paratha with the back of a spatula. Cook for 2 minutes and flip. Remove from the pan and follow the same steps for the remaining parathas.

To assemble the roll:                                                                                                                                
Place the paratha on a platform (egg side up)pour some tomato sauce over it and add some chicken pieces along with green chillies, cucumber, onion, coriander leaves.
 Add in some fried chicken pieces in the center and season with salt and some lemon juice. Sprinkle some chaat masala.

 Roll the paratha with the chicken stuffing tightly so that while eating the chicken pieces shouldn't fall. Wrap the bottom half of the chicken roll in a tissue paper and tuck the remaining tissue inside the roll at the bottom. Your Chicken roll is ready to devour. 


read more.. "Kolkata Style Egg Chicken Roll | A Famous Street Food"