Friday, March 30, 2012

Fried Chicken

Last Sunday i made these Fried chicken of my lunch along with biryani.But i did not get the time to post it.At last today i have done it.Here goes the recipe. 


Chicken thighs-4nos
Chicken drumsticks-4nos
 Plain flour-1cup
Ground cumin-2tsp
Cayenne pepper-2tsp
Celery salt-2tsp
English mustard powder-1tsp
Vegetable oil as required for deep frying


For the chicken: Place the chicken thighs and drumsticks in a pot of boiling water  and leave to simmer for about 30 minutes, or until the chicken is cooked through.
Remove from the stock and drain, then chill in the fridge overnight.
When the chicken is ready, mix the flour, cumin, cayenne pepper, celery salt, mustard powder and a pinch of salt in a large bowl. Toss the chilled chicken in the seasoned flour (the skin can be removed if preferred).
Pour the milk into a shallow bowl, dip the chicken pieces into milk one by one and then dip them back into the seasoned flour. Set aside.

Fry the chicken in batches, carefully lowering them into the oil with a slotted spoon and remove when crispy, golden and cooked right through about 5 minutes.Serve the chicken with a salad .

Monday, March 19, 2012

Parmesan- Poppy Seeds Crackers

Yesterday i made these crackers with cheese.My kids enjoyed in making these crackers.Both my kids made these rounds.It came very nice.Here goes the recipe...


Plain flour-300grams
Baking powder-2tsp
Onion salt-1/2tsp
Sunflower oil-2tbsp
Poppy seeds-2tbsp
water- as required for making dough
Parmesan cheese-30grams


In a food processor bowl,add plain flour,baking powder,sugar and onion salt.Pulse to mix them up well.
Add the butter and turn on the processor until the butter is rubbed in and the mixture resembles breadcrumbs.Add in the poppy seeds and blitz to mix up.

Add the oil , then begin to add the water slowly until the dough comes together.Gather the dough into a ball, wrap in clingfilm and chill in the fridge for half an hour.Once the dough has rested roll it out between two sheets of baking paper to about a 4mm thickness.  

Preheat the oven to 170c fan.
Cut out the crackers using a small round cutter and place on a baking sheet lined with baking paper.  Prick them with a fork and grate the Parmesan cheese over the tops.

Bake in the oven for 12-15 minutes until golden and cooked right through – check by flipping them over and checking the middle of the base, if it still looks a little doughy bob them back in the oven for another couple of minutes. 
Once baked allow to cool for a short while on the tray before transferring to a wire rack to cool completely.

Store in an airtight container for up to one week.

Tuesday, March 13, 2012

Cheddar Dill Scones

Today i made these scones which i has seen in Food network channel.It came really delicious.My daughter Laky liked it very well.Here goes the recipe..


All-purpose flour- 2cups 
Baking powder-1tbsp
Cold unsalted butter -250grams, diced
Large eggs -2, beaten lightly
Cold heavy cream-1/2cup
Yellow cheddar cheese -1/2cup
Fresh dill-1/2 cup, minced 
Egg -1, beaten with1 tablespoon milk , for egg wash


Preheat the oven to 225 degrees C.

Combine 2 cups of flour, the baking powder, and salt in the bowl of an food processor.  Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, with 1 tablespoon of flour and add them to the dough. Mix until they are almost mixed.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 3-inch circles.  Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Once done,allow it to cool and enjoy eating..