Friday, February 28, 2014

Pineapple thumbprint cookies


Pineapple thumbprint cookies



Ingredients (makes around 13 cookies)


all-purpose flour - 3/4 cup (1 cup size = 235 ml)
crushed pineapple mix - 1.5 tablespoon (made out of 4 -5 pineapple chunks of 1 inch piece)
baking powder - 1/4 tsp
salt - a pinch
unsalted butter - 2 tablespoon
granulated sugar - 3.5 tablespoon
vanilla extract or pineapple essence - 1/4 tsp


Method:


  • sift the flour, salt and baking powder in a bowl and keep it aside
  • in another bowl, cream the butter and granulated sugar using a whisk for about 4 - 5 minutes
  • crush the pineapple chunks in a mixer and grind it to a coarse paste. It should not be too watery . the paste has to be thick.
  • add vanilla extract and crushed pineapple to the creamed butter mixture
     
  • mix it well using a whisk
  • add the flour mixture and mix gently to form a dough. the dough will be soft and little sticky. do not over mix.
     
  • if the dough is hard, you can add 1 tsp of milk and mix again.
  • once the dough is made, wrap the bowl with a plastic cling film and refrigerated it for an hour
  • line your cookie sheet with parchment paper
  • after an hour, make small balls out of the dough. while baking, the cookie will get expanded, so make small balls of 1 inch size
  • flatten the ball a little bit and press your thumb gently in the middle of the cookie 
  • leave enough space between the cookies while placing it on the cookie sheet as the cookie tend to expand
  • preheat the oven for 350 F for 10 minutes. Meanwhile refrigerate the cookies.
  • after 10 minutes, bake the cookies in the oven for 10 - 12 minutes. Usually it takes 10 minutes, so take it out when the cookie slightly changes to light brown color. do not keep it in the over for more than 12 minutes as it will burn the cookie
  • take out the cookie sheet from the oven and gently press the holes one more time using a tsp
  • let it cool down atleast for 30 minutes
  • once have the cookies have cooled, store it in airtight container.
  • You can fill the center hole with either jam or nutella 
  • serve with hot coffee or tea


I got this recipe from Shama's website as a part of potluck party, cyber style challenge organized by Jagruti


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Tuesday, February 25, 2014

Mango Thokku


Mango thokku


Ingredients 

raw mango - 1 
turmeric - 1/4 tsp
salt - as needed
red chili powder - 2 tsp
asafoetida - a pinch
powdered jaggery - 1/2 tsp
sesame oil - 2 tablespoon
mustard seeds - 1 tsp
fenugreek seeds powder - 1/4 tsp (dry roast the fenugreek seeds and grind it to a fine powder. Store it in airtight container for future use)


Method:


  • grate the raw mango and keep it aside (yields around 2 cups (1 cup size = 150 ml))
  • heat a vessel with sesame oil and add mustard seeds, asafoetida
  • once it splutters, add the grated mango
  • saute it for few mins till the mango becomes soft
  • add turmeric powder, red chili powder and salt
  • mix well and saute it for 8 - 10 mins in low flame
  • add 1/4 tsp of powdered fenugreek seeds and jaggery
  • saute it for few mins till oil oozes out from the mixture and the mixture doesn't stick to the kadai
  • cool it down and store it in airtight container. Refrigerate and use it within a month.
  • You can serve this as a side dish for lemon rice, curd rice and any type of parathas


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Sunday, February 23, 2014

Orange chicken (my 100th post :) :) )


Hurray !!!! Here is my 100th post and its the famous orange chicken. At this happy occasion, I would like to thank each and every one of my friends and supporters who constantly encouraging me by your likes and shares.

Few of my special posts :





Orange chicken

Ingredients (serves for 3)


For the sauce :


water - 1 1/2 cups (1 cup size = 240 ml)
orange juice - 2 tablespoon
lemon juice - 1/4 cup
rice vinegar - 1/3 cup
soy sauce - 2 tablespoon
orange zest - 1 tablespoon ( zest is the outer peel of the fruit, no white pith attached. You can remove the zest from the fruit using shredder or just peel off using an ordinary potato peeler )
brown sugar - 1 cup
minced ginger - 1/2 tsp
minced garlic - 1/2 tsp
spring onion - 2 tablespoons
red pepper flakes - 1/4 tsp
corn flour - 3 tablespoon


Chicken:

boneless and skinless chicken breast pieces - 2
all-purpose flour - 1/2 cup
salt - 1/4 tsp
pepper powder - 1/4 tsp
olive oil - 3 tablespoon


Method:


  • fine chop spring onion and cut the chicken into 1 inch pieces
  • Pour 1 1/2 cups of water, orange juice , lemon juice, rice vinegar and soy sauce in a vessel and heat it in medium flame
  • add orange zest,  brown sugar, minced garlic, minced ginger, red pepper flakes and chopped spring onion 
     
  • bring it to boil 
  • once it comes to boil, remove it from heat and let it cool down for 15 - 20 minutes
  • Put the chicken pieces in a ziploc / resealable plastic bag or any bowl. once the sauce is cooled, pour 1 cup of sauce and refrigerate it for at least 2 hours. You can also prepare the sauce and marinate the chicken pieces overnight. Keep the remaining sauce aside.
  • mix all-purpose flour, salt and pepper.
  • add the marinated chicken pieces.
  • mix well to evenly coat the chicken pieces
  • heat olive oil in a vessel and saute the coated chicken pieces till the chicken gets cooked and color becomes golden brown. 
  • once cooked, drain the excess oil in a paper towel
  • in the same vessel, add the remaining sauce we kept earlier and bring it to boil in medium flame
  • mix corn flour in 2 tablespoon of water and pour it in the sauce
  • reduce the heat and add the cooked chicken pieces
  • let it boil . stir once in a while and cook till the sauce becomes thick
  • serve hot with fried rice.


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Tuesday, February 18, 2014

Suzhiyan / Suzhiyam


Suzhiyan


Ingredients

For sweet pooranam (stuffing) :

gram dal - 1/2 cup (1 cup size= 150 ml)
jaggery - 1 cup (crushed)
elachi - 2
grated coconut - 1/2 cup

For the batter:

Maida / all purpose flour - 2 tablespoon
salt - 2 pinches

oil - for deep frying

Method:


  • pressure cook gram dal for 3 whistles
  • grind the cooked dal  coarsely. Don't grind it to a smooth paste.
  • heat a heavy bottomed vessel and add jaggery
  • add enough water just to immerse jaggery. Don't add too much water as that will make the pooranam sticky.
  • when the jaggery gets dissolved, filter the liquid to remove residue.
     
  • pour the filtered jaggery liquid in the vessel and let it boil for few mins
  • when it becomes frothy, add the grounded dal and grated coconut. 
     
  • crush the elachi and add it to the mixture
  • mix well and stir continuously till the mixture doesn't stick to the kadai
     
  • cool the mixture and make it into small balls.
  • you can keep the extra mixture in an air tight container in the refrigerator for future use. You can use the same pooranam for making poli and kozhukattai.
  • For the batter, mix maida and little water in a small bowl
  • add little salt and mix well. batter consistency should be like dosa batter
  • heat oil in a vessel for deep frying
  • once the oil gets heated up, dip the balls in the batter and put it one by one in the heated oil
     
  • once the balls become golden brown in color, take out the balls from the oil and drain the excess oil in a tissue paper



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