COCOA POWDER CAKEY BROWNIE

EID MUBARAK DEAR VIEWERS AND READERS

 

 

 

COCOA POWDER CAKEY BROWNIE 

INGREDIENTS 

Flour - 1 1/4 cups
Baking Soda - 1/4 Tsp 
Melted Butter - 1 cup
White Sugar - 1 1/2 cups 
Vanilla Essence - 1 Tsp 
Cocoa Powder - 3/4 cup
Espresso Powder - 1 Tsp 
Eggs - 4

METHOD 

Preheat oven to 180*C for 15 minutes 
Grease and line a cake tin with butter paper 
Sift in all of the dry ingredients together 
To the eggs add in the sugar and beat until pale and fluffy 
Add in the vanilla essence and room temperature melted butter and beat well
Add the sifted ingredients little at a time and fold gently 
Bake in the preheated oven for 25 - 30 minutes until a toothpick inserted into the centre of the brownie comes out clean 

Notes:

Timing might vary with different brands of ovens available in the market 
You can remove cake tin from oven when a few crumbs stick to the toothpick also

SPICY CHICKEN MANCHURIAN DRY

SPICY CHICKEN MANCHURIAN DRY

INGREDIENTS 

Boneless Chicken Chunks - 400 gm

Coriander Leaves - 1/4 cup

Mint - To Garnish 

Roasted White Sesame Seeds - To Garnish 

Salt - To Taste
Oil - As Required 

INGREDIENTS TO MARINATE 

Chilli Sauce - 1 Tbsp 
Soya Sauce - 1 Tbsp 
Ginger Garlic Paste - 1 Tbsp 
Red Chilli Powder - 1/2 Tbsp
Pepper Powder - 1 Tbsp 
Salt - To Taste

METHOD 

Wash and clean chicken chunks pat dry and place in a bowl 
Add all the ingredients to marinate and mix well
Cover bowl with cling film and set aside for an hour to marinate.

INGREDIENTS TO COAT

Rice Flour - 4 Tbsps 
Cornflour - 5 Tbsps 
Maida - 4 Tbsps 
Red Chilli Powder - 1 Tsp 
Pepper Powder - 1 Tsp 
Chilli Sauce - 1 Tbsp 
Soya Sauce - 1 Tbsp 
Salt - To Taste
Water - As Required 

METHOD 

Mix all of the above ingredients to a slightly thick batter with enough water
Add the marinated chicken pieces to the above batter
Mix well cover bowl with cling film and set aside for 30 minutes 
Heat oil in a pan and deep fry the chicken pieces in batches and set aside

INGREDIENTS FOR SAUCE

Onion - 1
Ginger - 2 Tbsps 
Garlic - 2 Tbsps 
Green Chillies - 6
Chilli Sauce -1 Tbsp 
Soya Sauce - 1 Tbsp 
Tomato Sauce - 2 Tbsps

Cornflour Slurry - 2 Tbsps 
Sugar - 1 Tbsp 
Salt - To Taste
Oil - As Required 

METHOD 

Chop fine onion ginger garlic and green chillies 
Heat oil in a pan and add chopped ginger garlic and green chillies
Sauté until fragrant and add chopped onion 
Sauté until golden
Add in the sauces and spice powders
Mix well until aromatic and add in the cornflour slurry
When it starts to thicken add in the fried chicken pieces and coriander leaves
Mix well until semi dry and the chicken pieces are well coated with the saucy mix 
Toss in some of the roasted sesame seeds mix well
Transfer to a dish and serve garnished with remaining roasted sesame seeds and mint leaves 

Notes:

Adjust ingredients to coat and marinate with the amount of chicken you use
Adjust spices to suit your taste
Adding spring onions is a must 
I haven’t used because it was unavailable 

COFFEE PUDDING

COFFEE PUDDING 

INGREDIENTS 

Instant Coffee Powder - 4 Tsps
Condensed Milk - 200 gm
Gelatine - 2 Tbsps 
Ice Water - 1/2 cup
Fresh Cream - 1 cup 
Chocolate Shavings - As Required 
Granulated Sugar - 5 Tbsps 
Tap Water - 1 1/2 cups 

METHOD 

Add gelatine to ice water and set aside to bloom
In a pan pour in tap water add in the granulated sugar and heat in medium flame 
Add in the instant coffee powder and mix well
When the water starts to boil and sugar is dissolved switch off stove
Add bloomed gelatine to the coffee and mix well until dissolved completely 
Add in the condensed milk and mix well
Strain mixture into another bowl and set aside to cool or chill in refrigerator for awhile 
Beat the fresh cream lightly and add the cool coffee mixture little at a time
Mix well and set in a pudding mould
Chill until set for 6 hours

Slice and serve garnished with chocolate shavings

OREO BISCUIT CAKE

OREO BISCUIT CAKE 

INGREDIENTS 

Oreo Biscuits - 120 gm ( 2 packs )
Baking Powder - 1 Tsp 
Milk - 1/2 cup

METHOD 

Preheat oven to 180*C for 15 minutes 
Grease and line a cake tin with butter paper 
Crush and powder the Oreo biscuits 
Add milk little at a time and mix well
Add in the baking powder mix well
Pour batter into the prepared cake tin 
Bake in the preheated oven for 20 minutes
Cool cake at room temperature and slice
Pour chocolate sauce or ganache if liked

Notes:

Timing might vary with different brands of ovens available in the market 
Add the baking powder to the batter just before placing it in the preheated oven 

VERMICELLI CHICKEN BIRIYANI

VERMICELLI CHICKEN BIRIYANI 

INGREDIENTS 

Vermicelli - 250 gm
Boneless Chicken - 300 gm
Onion - 2
Green Chillies - 4
Cinnamon - 1/2 “ piece
Cardamoms - 2
Cloves - 2
Stone Flower - 1 Tsp
Star Anise - 1
Ginger Garlic Paste - 1 Tbsp 
Garam Masala Powder - 2 Tsps
Red Chilli Powder - 2 Tsps
Pepper Powder - 2 Tsps
Turmeric Powder - 1/2 Tsp
Fennel Powder - 1 Tsp 
Cashew Nuts - 10
Raisins - 15
Coriander Leaves - 1/4 cup
Mint Leaves - 3 Tbsps 
Curry Leaves - 2 Sprigs 
Lemon Juice - 1 Tbsp 
Coconut Oil - 3 Tbsps 
Ghee - 3 Tbsps 
Salt - To Taste

METHOD 

Clean and wash chicken pieces thoroughly 
Chop chicken into medium sized pieces 
Slice the onions and chop the green chillies and coriander leaves 
In a pressure cooker add the coconut oil
Add in the whole spices and once they splutter add in the sliced onions and green chillies 
Sauté until the onions turn into a golden colour
Add in the ginger garlic paste and sauté until raw smell is no more 
Add in the curry leaves 3/4th of coriander and mint leaves 
Add in the spice powders salt to taste and sauté until fragrant
Add in the boneless chicken pieces and mix well
Add the water and pressure cook for 3 whistles
Set aside until pressure releases and it’s used 
In a pan heat ghee and fry the cashew nuts and raisins separately and set aside
To the same ghee add in the broken vermicelli and roast until golden 
Add required amount of water remaining coriander and mint leaves 1/4 Tsp turmeric powder lemon juice and salt to taste
Cook vermicelli as per packet instructions 
Once done switch off flame and set aside for a few minutes 
Meanwhile cook the chicken until semi dry if there’s water content 
Place the semi dry gravy over the cooked vermicelli and mix well 
Garnish with fried cashew nuts raisins and a few coriander leaves 
Serve hot

Notes:

A couple of tablespoons of yoghurt can be added if liked
Chicken can be cooked in a kadai instead of pressure cooker
Number of whistles might vary with different brands of pressure cookers available in the market 
Adjust spices to suit your taste