This meal is actually wildly modified version of Hainanese Chicken Rice, Steamed chicken, a thin chicken soy sauce and a spicy red chilli sauce, some times also served with soup. This combination is loved and wholeheartedly accepted by the people of Singapore and Malaysia. Though the Hainanese Rice is Chinese in origin, what you will find now in China and Singapore is different, since it was adapted and edited long time back! I have made a change in everything, except for the rice. I omitted the whole sauce part, but the steamed chicken has lots of flavors and Teriyaki sauce, that gives a slight sweet disposition. And yes, Hainanese Chicken rice has excellent flavor of chicken, garlic, ginger and shallots. Check it out!
HAINANESE CHICKEN RICE
- Washed uncooked white/basmati rice – 1 cup
- Chicken broth – 1 cup
- Water – 1 cup
- garlic – 7 cloves finely chopped
- ginger – 1/2 inch piece, peeled
- shallots – 5 finely chopped
- vegetable oil – 2 tablespoon
- salt – 1 teaspoon
- chicken breast – 1/2, skinless
- Cilantro to garnish (optional)
- The real recipe calls for screwpine leaves (pandan leaves), i can’t find it in my area so I omitted that.
- Heat oil in a heavy bottomed vessel. Add ginger, garlic and shallots and saute them until they are light golden brown. Add the washed rice and stir fry for 2 minutes. Add chicken broth and water, and the chicken breast followed by salt.
- Cover your pan with a proper lid and cook the rice in low to medium flame for around 10 minutes.
- Once cooked, add cilantro (optional).
FLAVORED STEAMED CHICKEN
- Chicken breast – 2 large or 3 small
- vegetable oil – 1 tablespoon
- Chilli flakes – 1 tablespoon
- Hot Red Chilli sauce – 1/2 tablespoon
- Teriyaki sauce – 2 tablespoon
- vinegar – 1 teaspoon
- white pepper – 1 teaspoon
- Soy sauce – 1/2 tablespoon
- cilantro leaves – 1/4 bunch
- garlic – 8 cloves
- ginger – 1 inch piece, peeled
- green chilly – 1 small
- salt – to taste
- Clean your chicken breasts. Wrap them on a cling film, use a mallet to soften the breast. This aids to better marination.
- Rub your chicken with salt. Set aside
- Paste ginger, garlic, cilantro, oil and green chilly. Ensure that paste is smooth.
- In a small bowl, mix all the liquid sauces, red chilly, white pepper and the smooth paste. Mix it well.
- Rub this above mixture well to your chicken and wrap the bowl with cling film. Fridge it for minimum an hour and for the best, always, overnight!
- Set your steamer. In the bottom level, add 3/4th of it with water. Now to steam them, you can use aluminium foil. Since I ran out of that, I used cabbage leaves to place the chicken. Set them in the next layer.
- Steam for around 15 to 20 mins, check if the chicken is cooked. Else, increase the time accordingly.
- Once cooked, plate them up with Chicken rice.
STEAMED VEGETABLES IN BUTTER
- Carrots, Cauliflower, Peppers, potatoes, french beans etc, cut into pieces, pick your convenient size.
- 1/2 tablespoon of salted butter
- 1 teaspoon cracked pepper
- A bunch of cilantro leaves
- Throw some salt over the vegetables and steam them for 10-15 mins.
- In a small pan, met your butter and add pepper to it.
- Serve the steamed vegetables by drizzle the butter and pepper over the top.
- If using peppers,(capsicum) keep them directly over the stove and heat it by holding it using a pair of tongs until the skin gets black. Use a knife to scale of the black skin. You will get pepper which is really juicy, which can be cut and added to the dish.
- Garnish with cilantro.
Enjoy the make. For better taste, use chill garlic sauce along with the rice!
This healthy and soulful bowl of soup and the recipe was carved by Curtis Stone, an AMAZING chef mostly seen in Top Chef, masterchef series. I didn’t make any change to it, and it just tastes delicious and good for tummy and yes, its a filling meal. Check it out!
- olive oil – 1 tbsp
- onion – 1 medium size, diced
- garlic – 1 clove, finely chopped
- leek -1, only white and green parts
- carrot -3 peeled and diced
- celery – 2 stalks, cleaned and diced
- salt and pepper- to taste
- chicken stock/broth – 8 cups (i made the broth using maggi stock cubes)
- wide egg noodles – 1 cup
- chicken breast – 2, cut into bite sized pieces
- parsley – 3 tablespoon
- eggs – 2 large
- thyme – 1 large sprig ( i used 1 tsp dried thyme)
- In a large pot, heat up olive oil and throw the garlic and onions and saute until soft and NOT brown.
- Add the diced leeks, celery and carrot and thyme. Saute them and add a dash of salt, until soft for about 3 minutes.
- Add the chicken stock and bring to boil. Add the noodles as well, cook for 4-5 minutes.
- Add the chicken pieces and simmer it to 7 minutes until the chicken is cooked.
- Add the parsley and take off the thyme stem.
- Lightly beat the eggs with salt and add to the soup and stir it slowly, until it forms streaks in the soup.
Take off the stove and serve them hot. Do taste for salt and pepper levels.
Well, this is another chunk from my bake-sale for college. Just as the name, triple chocolate, I have agglutinated dark chocolate,white chocolate in a very generous amount followed by cocoa powder. With the replacement of butter with pure vegetable oil, the texture of this baby is moist and light! So for folks who drool over chocolate, this is a must eat. To make it tad bit sticky and fun, I topped it with caramel syrup and its just angelic! Check it out!
- Self raising flour – 2.5 cups
- cocoa powder – 1/3rd cup
- dark chocolate – 125g, chopped
- white chocolate chips – 2 cups
- castor sugar – 3/4th cup
- warm milk – 1 and 1/4 cup
- vegetable/any flavorless cooking oil – 1/2 cup
- vanilla essence – 1 tsp
- 1 large egg – lightly beaten
- mixed nuts -coarsely crushed(optional)
- Preheat your oven to 160/170 degree celsius.
- In a mixing bowl, combine the flour, cocoa powder, dark and white chocolate by mixing with a wooden spoon/spatula.
- Make a well in the centre and add the milk, oil, egg and vanilla essence. Use the spatula/spoon to combine them together to form a thick batter and lump free.
- If you want a loose consistency, add half quantity water and half quantity milk. Add the coarsely crushed nuts to the mixture.
- Line your muffin tray with paper cases. Spoon in your mixture, 1/3rd of the case.
- Bake them in your preheated oven for 20-30 minutes. Use a cake tester or toothpick to insert the cake and stop baking until it comes out clean.
Well, to make it more moist and sticky, I added Hershey’s Caramel Topping, 3 times after each batch has completely absorbed it. Don’t soak it completely, it will surely ruin the muffin. Enjoy!!
Malai Kofta is a traditional and a classic Punjabi delight, an impeccable dish to go with indian breads like naan, parathas or even simple chapati! The prime ingredient is cottage cheese or paneer dumplings, golden fried and soaked in a delicious creamy gravy bowl. Well I know it’s mouth watering! There’re many adapted versions of malai kofta, white gravy or orange-red gravy, I picked out the traditional malai kofta recipe, and here it is!
For the paneer dumplings/kofta
- cottage cheese or paneer grated – 100 grams
- potatoes medium size boiled and grated/mashed – 2
- corn flour – 1 tbsp
- almond meal/milk powder – 1 tbsp
- garam masala and red chilly powder – 1 teaspoon
- salt as per requirement
- oil for deep/shallow fry
For the creamy gravy
- ginger pasted – 1 tbsp
- garlic pasted – 1.5 tbsp (adjust the requirement..I LOVE GARLIC)
- cinnamon – 1 inch stick
- cardamoms – 2 crushed
- fenugreek/methi seeds – 1 teaspoon
- tomato puree – 2.5 cups
- onion paste – 1 cup
- cashew pasted(soaked in water and pasted) – 1 tbsp
- kasuri methi – 1 tbsp
- fresh cream – 1/2 cup
- fresh milk – 1 cup
- tandoori masala – 1 tbsp (adjust to your requirement)
- chilly powder – 1/2 tsp
- turmeric powder -1/4 tsp
- garam masala – 1 tsp
- butter to work on the gravy – 1 tbsp
- Mix all the ingredients under the head kofta except the oil. Use wet hands to roll them into cute medium sized balls.
- Heat oil in a heavy bottomed vessel. Deep fry or shallow fry these babies until golden brown.
- These are your koftas/paneer dumplings.
- Heat butter in a pan and throw the cardamoms, cinnamon and fenugreek seeds. When they get slightly roasted or oil starts to splatter all over the place, add the ginger and garlic paste and mix them well.
- Now add the onion paste and mix it well with the ginger and garlic paste for 1 to 2 minutes. When done with that, add the tomato puree and kasuri methi. Now the flavor game begins!
- Reduce the tomato puree, that is, simmer it until the oil separates from the puree and the whole kitchen starts to smell good! Do this with covered pan to avoid a messy stove top.
- Add the garam masala, tandoori masala, turmeric powder and chilly powder. Mix it well to get a lumpfree gravy. Add the cashew paste followed by milk to it, mix it thoroughly over low flame, leave it for maximum of two minutes.
- In the meanwhile, check the salt and heat and adjust it accordingly.
- Add the golden fried koftas to it and leave it for almost a minute for them to indulge in the creamy sauce.
- Finish the process with the addition of cream. After 10-15 seconds, shut the flame off, garnish with kasuri methi or coriander leaves and you have a punjabi dish on your dinner table!
Well, I did my first bake-sale for the college arts fest very recently and it was startlingly successful. I baked 100 cupcakes and the whole place was washed out in two hours and yes they were sold out…My 2 best friends helped me out with money and crowd and it was a very picturesque experience for a first timer. I baked 4 range of cupcakes and I would love to acquaint one of them here. I literally had no clue about what topping I should do after baking this, that too at 1 am! All I had was a jar of nutella and other cake raw materials. Here is what I did!!
- Butter – 125 grams
- white chocolate – 150 grams grated
- castor sugar – 1 cup
- milk – 1/2 a cup
- egg -1 beaten lightly
- all purpose flour – 1 and 1/4 cup
- baking powder – 1 and 1/2 teaspoon
- vanilla essence – 1 teaspoon
- coarsely crushed mixed nuts – 1/2 cup (optional)
and for the NUTELLA TOPPING, i exactly don’t remember how much I took for total, well the proportion is
- nutella – 2 tablespoon
- icing sugar – 1 and half teaspoon
- Preheat your oven to 160 degrees.
- In a saucepan, combine butter milk, grated white chocolate and castor sugar until a smooth mixture is obtained in low heat. Set it aside to cool down.
- In the meanwhile sift the flour and baking powder two to 3 times, beat the egg with vanilla essence lightly.
- In the liquid mixture already made, add the flour mixture and egg step by step and combine it uniformly.
- Line your muffin tray with liners and fill them 1/3rd with the mixture and bake them for approximately 30 minutes and test the cake with a toothpick or a tester to check if it comes out clean. Turn them onto a wire rack to cool down for almost an hour.
- For the topping, combine nutella and icing sugar and spread them evenly on the cooled cake..To give it a more divine and alluring look, add colored sprinkles on top and voila!
Enjoy your make!!
Hello, this is my very first post in this blog, featuring an effortless Italian staple, using pasta, some fresh vegetables and store bought sauce. Check it out.
- Pasta(i used penne) – pick your own quantity according to the requirement
- tomato – 2 chopped
- colored peppers diced to small pieces – 1/4 cup
- mushroom cleaned and sliced – 100 gms
- onion chopped – 1 small
- fresh cilantro – a handfull
- grated garlic – 2 tsp
- oregano (i used dried) and Italian seasoning
- red chilli flakes – 2 tsp
- store-bought pasta sauce( any flavor and brand, i used cremica) – 3 tablespoon
- olive oil(not extra virgin) – 1 tablespoon
- In a vessel, cook your pasta to al dente (80 percent cooked), using lot of water and salt. Normally it’s said to cook pasta in water that tastes like sea water.
- Once completed, drain the excess water and run it through cold water to thwart sticking with each other. Leave it aside.
- In a saute pan, add some oil and when it gets hot enough, throw the mushroom. Do not add extra oil coz mushroom takes up the oil while cooking and releases it when done.
- Add onions, followed by garlic. Once it turns pink, add peppers and the tomatoes.
- When the tomatoes are dark and soft, add the pasta sauce, followed by the oregano, seasoning and chilli flakes. And yes, the kitchen smells good. And don’t forget to add salt
- After a minute, add the pasta and infuse it with the sauce uniformly and let it rest for a minute.
- Turn the stove off, add the cilantro and serve it with grated parmesan.
Enjoy your make!