Crispy Beef Chilly- Thai Style

This is so delicious that you must try it and for a dish that comes together in less than 45 minutes.
Serve 4 - 5 
Ingredients
For the Marination 

500 Gram Beef Undercut/
Sirloin 
2 Eggs - Whites Only
½ Teaspoon Salt
½ Teaspoon Black pepper powder
2 Tablespoons Light Soy sauce
1 Tablespoon Chili oil
½ Teaspoon Baking soda
6 Tablespoons Heaped Corn flour
Oil as required for deep frying
Other Ingredients 
¼ Cup Oil 
1 Tablespoon Minced Garlic
3 Tablespoons Hoisin sauce or BBQ Sauce
2 Tablespoons Oyster sauce
2 Tablespoons Fish sauce
1 Tablespoon Brown Sugar
3 Tablespoons Chili Garlic Sauce
2 Tablespoons Vinegar
2 Thai Red Chilies / Bird Eye Chilly -chopped
1 Cup Chicken stock
1 Tablespoon Corn flour - dissolve in ¼ cup water
½ Teaspoon Black pepper powder
1 Medium Capsicum - thinly sliced
5 - 6 Kaffir Lime Leaves
2 Spring Onion  - green  cut diagonally
5 Green chilies - slit and sliced
8 - 10 Cashewnuts- fried

Method
Cut  the beef undercut/sirloin meat into juliennes/thin long strips. Marinate the beef with egg whites, salt, black pepper, soy sauce, chili oil, baking soda and corn flour, keep it aside for 15 minutes. Then separate each strip in a big plate. 
Heat oil in a deep frying pan deep fry each strip till crisp and golden for about 6 - 8 minutes, remove. 
Keep aside
Mix all the sauces, vinegar and brown sugar in a bowl. Keep aside.
Heat oil in a wok, add minced garlic, fry till light golden, add all the seasoning, mixed sauces and chicken stock brig it to a boil
add fried beef, let it simmer then add all the veggies, and kaffir lime leaves, except the spring onions, cook for a minute, thicken with corn flour paste, garnish with spring onions and cashew nuts.
Serve with steamed rice or noodles

My Notes 
If you do not have Hoisin sauce substitute it with BBQ Sauce.
Labels : Asian Cuisine, Beef, Thailand, Chillies, Stir Fry, Main course

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Stuffed Chicken Drumsticks In Saucy Tomato Gravy

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are simply yum... delicious. Try it and you'll love these.

De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients5 Chicken Drumsticks - These drumstick should be large
For the filling

200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely  
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce 
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method
De bone chicken from the drumsticks like you make for wings
then cut the bone( keep only the bottom part of the bone)
Make a pocket

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them. 
In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well. 
Stuffing is ready.
Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom 
seal them with two tooth picks or stitch them ( I stitched them). 
Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly,  stuffed chicken and saute on high flame for 3 minutes 
turning them till they turn pink to white. 
Add the 1 cup water, tomato puree,  chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked. 
The gravy should be saucy and thick.

To serve  
Snip of the thread of the drumsticks. Arrange the drumsticks on a platter and pour the sauce over it.
Enjoy!! this is super delicious.. 

My Notes 
I cooked only 3 drumsticks the other two, freezed to make them at a later date.
Labels: Chicken, Chicken Drumsticks, Paneer, Ricotta, Stuffed, Tomato, Main course, Side Dish

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Vegan Aloo Rice With Fruity Nutty Veg Salad- A One Pot Meal

This is quick instant one pot meal.  Quick to make and really delicious.  A complete and comforting meal. Its Vegan and Gluten free too.   
Ingredients
1.1/2 Cups Basmati Rice
1 Large Potato - scrubbed and cut into wedges
1 Large Onion - sliced
1/2 Teaspoon Red Chilly powder
1/2 Teaspoon Pav Bhaji Masala
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Kasoori  Methi
3 Black Peppercorn
2 Petals Star Anise / Bardian
1 Bay Leaf
1 Veg Seasoning Cube
1/4 Teaspoon Salt or to taste
2 Tablespoons Chopped Coriander Leaves
3 Tablespoons Oil
2.1/2 Cups Hot Water
For the Fruity  Nutty Veg Salad
3 Green Grapes - cut into two
3 Black Grapes  - cut into two
2 Kiwi - cut into slices
3 Cherry Tomatoes  - cut into two
3 Iceberg Lettuce leaves -  finely chopped
1 Fried Green Chilly- de seeded and finely chopped
White Sendav Namak to taste
1 Cup Yogurt - beaten
2 Tablespoons Fried Masala Peanuts

Method
For the Fruity  Nutty  Salad
Mix all ingredients well into a serving bowl and refrigerate, till it time to serve.
For the Rice
Wash and soak the rice.  Keep aside.
In a pressure pan heat 2 tablespoons oil and fry the potato wedges on medium high flame till golden.  Remove it on to a plate with a slotted spoon.  In the same oil fry the onions till golden, remove them and keep aside.  In the same oil fry the green chilly for the salad.  Keep aside.
In the same pan add the remaining  tablespoon oil  , add the bay leaf, peppercorns and star anise, half of the fried onions and fry for a minutes.  Now add the rice , little coriander leaves, turmeric, chilly powder and pav bhaji masala fry for a minute.  Add the soup cube, kasoori methi and salt to taste.  Mix them well add hot water and close the cooker, on high flame take 2 whistles. 
Let the cooker cool, open and add the fried potatoes, coriander leaves and mix lightly with a fork.
Serve garnished with fried onions, coriander leaves.  
Enjoy with  Fruity Nutty  Salad  and roasted papad.    A delicious and comforting meal.  Very tasty.

Labels : Rice, Potato, Fried Onions, One Pot Meal, Vegetarian, Salads, Grapes, Masala Peanuts, Cherry Tomatoes, Kiwi, Iceberg Lettuce, Rice, Vegan, Gluten free

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Alcohol White Christmas Cake

This is rich Alcohol White Christmas Cake, delicious and soft. You will love this cake.
Makes two rectangle cake tins of 10.1/2 x 8 inches.
Ingredients 
500 Grams All Purpose Flour
500 Grams Salted Butter
500 Grams Caster Sugar
1/2 Teaspoons Salt  
12 Eggs
2 Tablespoons Baking powder
1 Teaspoon Mixed Fruit Essence
1 Teaspoon Vanilla Essence
825 Grams Mixed Fruits
100 grams Each Cashew & Almonds  - chopped
4 Tablespoons All Purpose Flour
3 Tablespoon Alcohol
1 Teaspoon Cake Spice - Homemade

Method
These fruits are soaked in alcohol for year, whatever alcohol - can use what alcohol you wish. I soak 800 grams of mix fruits ( cranberries, cherries, mixed peels, black raisins, sultanas and prunes) in alcohol mix of rum, whisky, beer , vodka , bourbon. Pour this in a jar and cover it with alcohol.  If you can,t soak for a year then it should kept in alcohol for at least a month.
Before using this mix I drain all the alcohol and then add 100 grams each of cashew and almonds chopped. Mix it well.
Grease and line 2 baking tins with parchment paper on all sides.
Mix the drained fruits with 4 tablespoons of flour and mix well keep aside.
Sieve the flour, salt, cake spice and baking powder well . Keep aside.

In a bowl break the eggs and keep aside. Add the essence in it and lightly beat them.

Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add an egg at a time and continue beating till all the eggs are incorporated. Add the sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the 3 tablespoons of alcohol, fruits and fold in with a spatula gently till the fruits are well mixed into the batter. 
Pour this into the prepared tins and bake in a pre heated oven at 180 degrees for 40 to 45 minutes or till a skewer comes our clean.
When the cake is out of the oven immediately take a tea strainer ( it spreads evenly over the cake) and pour the drained alcohol 2 -3 tablespoons  over cakes (this is optional). I do it since it keeps the cake moist.  
Let them cool completely and then um mold. Enjoy!!
Labels : Cakes, Fruit Cake, Christmas Cake, Alcohol, Homemade

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Milk Cream - East Indian

A dainty, delicate, taste so good, looks elegant , melt in mouth and is irresistible milk sweet. 
Milk cream is a must Christmas sweet in every East Indian household. Loved by all -  children as well as adults.   Its a sweet made with milk,  the process is tedious and requires lots of patience but the end product is really worth the effort taken.  Again this is another sweet which has no eggs, a complete vegetarian and gluten free.
Ingredients
A Liter Of Milk - (I used full cream milk)
425 Grams Tea Sugar
2 Tablespoons Cashew nut powder
1 Tablespoon Rose water
1 Tablespoon Ghee

Method

In a heavy bottomed base kadai or pan boil the milk and reduces half of its quantity on a very low flame stirring constantly with a wooden spoon, taking care it doesn't stick to the bottom. Add the sugar,  continue stirring till the sugar melts and again reduces , half of its quantity, now add the cashew powder and keep stirring it continuously, till it thickens, add ghee, continue stirring.

Once it starts leaving the sides take a  teaspoon full and check if you can roll it into a soft ball if its rolled easily,  the mixture is now ready or  when touched does not stick to your hand.

 Transfer to the greased plate and before it cools completely, form  small balls and press into  silicon moulds - shapes of your choice.  Take them out of the mould and store in a airtight container,  4 to 5 days at room temperature and then refrigerate (not in the freezer)..

My Notes

Stir this continuously on very low flame, to achieve a beautiful white color. 
Do not add too much of cashew powder if you want it white and creamy.

Labels: Milk, Festival Sweets, Christmas Sweet, East Indian, Vegetarian, Gluten Free, Cashew Meal, Festival Sweets


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