Baked Green Chutney Chicken

Green chutney is an excellent combination with tandoori chicken, you can find its recipe below. You will never have cravings for the restaurant tandoori chicken if you taste this one.

I try not to deep chicken, and baking is the best option. In baking the chicken remain juicy and absorbs the flavors. Baking is also hassle free, place the chicken in the oven and after 10 mins just check and turn them, that all. Baking also requires hardly any oil. The chicken once baked is oil free and healthy. Prepare and enjoy!!


Ingredients
6 Chicken Drumsticks – skinless 

For the green chutney
Small bunch of fresh coriander
Small bunch of fresh mint
2 Teaspoons Ginger-garlic paste
3 - 4 Green chillies - chopped
1 Teaspoon Cumin seeds
2 Tablespoons Lemon, juice
1 Teaspoon Salt
200 Grams Thick Yogurt
2 Tablespoon Oil - I use Mustard Oil

Method

Mix all the ingredients blend to make the chutney. Keep aside.

Wash the chicken drumsticks. Pat dry with a paper towel. Make 2 – 3 deep slits on the fleshy part of the chicken so that the marinade can penetrate inside the flesh. Rub the marinade all over the chicken drumsticks one by one. Remember to rub the marinade inside the slits. Put them in the refrigerator for at least 8 hrs or overnight.

Preheat oven at 180 degress.. Arrange the chicken drumsticks on the baking pan. Brush the chicken with oil or pour little oil on them ( this step is optional). Place the tray in the center rack of the oven. Bake it for about 12 – 15 minutes. Take out the tray carefully using your oven mitts. Turn them over and brush/pour a little oil on the chicken pieces (this is optional). Return the tray to the oven. Bake for another 10 – 12 minutes. 

When done just turn on the broiler and let the chicken remain in for a additional 2 minutes.  Switch off the oven and let it stand for 3 minutes more.  Take out the tray when the drumsticks are done. Be careful not to burn the chicken pieces. (The juices that surrounds the chicken would be burnt and the skin of the chicken pieces might be stuck to the foil when you take it out.) Slowly take out the drumsticks after 2 minutes using a tong.   Serve and En.. joy...........

Labels : Chicken, Blogging Marathon, Starters

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Fresh Fruit Tart with Pastry Cream - French Fruit Tart

This classic French Fruit Tart has a sweet pastry crust that is filled with a rich and creamy pastry cream and topped with seasonal fresh fruit. This tart is a fabulous way to use up fruit of the season. A sweet pastry dough is baked in a tart pan, filled with pastry cream and then topped with kiwi, strawberries etc., . It’s cool, creamy and packed with fruit. The perfect end to a delicious meal. This crust is prepared differently from the usual crust, in this crust I have added cream and an egg.

Ingredients

For the Pastry Cream:
2 cups Milk
4 Tablespoons granulated sugar
5 egg yolks
3 Tablespoons Corn Flour
4 Tablespoons cold unsalted butter
1 Teaspoons Vanilla essence
2 Tablespoon Heavy Cream
Pinch of salt

For the Crust:
1 Egg yolk
1 Tablespoon heavy cream
½ Teaspoon Vanilla essence
250 Grams All-purpose flour
50 Grams Powdered Sugar
¼ Teaspoon Salt
150 Grams old unsalted butter, cut into ½-inch cubes

For the Fruit
2 kiwis, halved lengthwise, and cut into half-circles about 3/8 inch thick
2 cups Strawberries
1 cup Black Grapes
1/2 Cup Pomegranate

Method
Make the Pastry Cream:

Heat milk, add 2 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.

Meanwhile, whisk the egg yolks in a bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the milk reaches a full simmer, gradually pour this into the yolk mixture and continue to whisk till well combined. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Take off the heat, whisk in the butter, heavy cream and vanilla.

Strain the pastry cream through a fine-mesh sieve keep it in a bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.

Make the Crust: 

Whisk together the yolk, cream and vanilla in a small bowl set aside. Place the flour, sugar and salt in a food processor and process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until workable). Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap to a round according to the size of the pan. Transfer the dough to the tart pan. Ease the dough into the pan corners and press the dough against the fluted sides of the pan. If some sections of the edge are too thin, reinforce them by folding the excess dough back on itself. Run the rolling pin over the top of the tart pan to remove the excess dough. Prick the bottom and sides of the dough all over with a fork. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Preheat oven to 180 degrees . Set the dough-lined tart pan on a baking sheet, press a square of foil into the frozen tart shell and over the edge, and fill with metal or ceramic pie weights or beans. Bake for 20 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set the baking sheet with the tart shell on a wire rack and cool to room temperature.

Assemble the Tart:

Spread the cold pastry cream over the bottom of the tart shell, using an offset spatula or large spoon.

Arrange the kiwi slices in an overlapping circle around the inside edge of the pastry. Arrange the strawberries in rings just inside the kiwi.

Mound the grapes in. (The tart can be refrigerated, uncovered, up to 30 minutes.) Remove the outer ring of the tart pan and place the tart onto a serving platter; serve.... hmm mmm yum...

My Notes :
To make the dough you can use a hand blender too.

This quantity of Pastry cream will make 3 Tarts of 5 inch.

With this quantity of pie crust dough I made 2 Tarts size of 5 inch and one tart of size 4 inch.

Labels : Pie & Quiche, Fruits, Blogging Marathon. 

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Baked Tandoori Cauliflower /Tandoori Gobhi

Tandoori Gobhi is a very flavourful and healthy Cauliflower snack/ appetizer. It can very well be served as a side dish too. As you can see from my various post, am crazy about baking veggies because I am very health conscious.  Not that I am slim and trim just to keep good health and eat healthy.

Ingredients
1 Medium size Cauliflower - cut into florets
2 Tablespoon Besan / Chickpea flour
3/4 Cup Yogurt
1 Tablespoon Ginger-garlic paste
1/2 Teaspoon Salt
1/2 Teaspoon Turmeric
1/2 Teaspoons Roasted Cumin powder
1 Teaspoon Red chilli powder
1 Teaspoon Tandoori Masala
1/2 Teaspoon Dried fenugreek leaves / Kasuri Methi
1 Tablespoon Oil

Method
Cut cauliflower into small bite size florets.

Make a marinade with other ingredients and make a smooth paste. 

Add all cauliflower pieces drizzle oil on the florets.

Coat the florets well with the marinade .. Let stand for 15-20 mins at least.

Arrange them in an oven proof dish .

Then preheat oven to 180 degrees and bake for 20 -25 mins until cauliflower is done ( turns slightly brown).

Serve and Enjoy!

Labels : Cauliflower, Healthy, Vegetarian, Baked

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Chilli Garlic Lady Finger / Okra / Bhendi - Baked

 I read this recipe in my oven users manual and just though I should try it so I made it.  It's very easy and quick to make.  These lady fingers are grilled and hence require very little oil.  I had this for my dinner.  Its real diet and healthy food.

Ingredients
14 Lady fingers 
6 Flakes Garlic- chopped finely
1 Green Chilli - chopped finely
1 Teaspoon Lime juice
Salt to taste
1 Teaspoon Oil  - I used Olive oil

Method

Wash, wipe and cut the top and end to the lady finger and then slit it the centre.  Mix the garli, green chilli, lime juice and salt together well.  The spoon little of this into the lady fingers.  Arrange the lady fingers in a baking dish and just drizzle the oil.

Grill these in a preheat oven at 180 degress for 10 - 12 minutes.  Turn them  after 7 minutes and again bake  till done say another 5 to 7 minutes.  For the last 2 minutes turn on the boiler and grill till light brown. 

Serve with dal, steamed rice or parathas. I had with curds for dinner and enjoyed them.  

Labels :  Bhendi, Healthy, Vegetarian, Baked

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Pizza Cones - How to make Pizza Cones

Pizza cone is an innovative way to give kids . A perfect snack that is both delicious and impressive, while still being easy to make. Bread cones are not that difficult to make! Wrap strips of dough around each cone and you have a tasty snack which you can serve next to tea. Fill them with salad, vegetables and with any sauce. Kids will love this.. This was one recipe that was on my to do list, but for some reason kept postponing it. The other day my daughter was carving for pizza, so I made this and gave her, she was simply dumb founded. She could not believe that these were made at home. She loved these.

Ingredients:

For dough:
2 Cups Flour
1/2 Cup  Warm Milk
1.1/2 Tablespoons Milk powder
2 Teaspoons Sugar
1 Tablespoons Oil
1 Tablespoon Melted Butter
2 Teaspoons Instant yeast
3/4 Teaspoon Salt
Warm water to make dough
Sesame seeds for sprinkling
Milk for brushing

For filling:

200 Grams Chicken breast
1/2 Teaspoon Garlic paste
1 Teaspoon Lemon juice
1/2 Tespoons Chili sauce
1/4 Teaspoon Mixed herbs 
1/4 Teaspoon Black pepper
1/4 Teaspoon Salt or to taste
1 Teaspoon Oil
1 Teaspoon Butter 

For sauce:

1/4 Cup  Thick Yogurt
1 Tablespoon Mayonnaise
1 Teaspoon Tahini paste 
1/2 Teaspoon Lemon juice
1/2 Teaspoon Pizza seasoning
1/4 Teaspoon Salt or to taste
1/4 Teaspoon Garlic paste
Lettuce thinly sliced

Method:

For dough:

Mix all the dough ingredients together expect the water and mix well.  Then add water as required and make soft dough , keand well and keep it in an oiled bowl and allow it to rest until double in volume.

When it doubles in size, punch down and roll it into a log and Cut the dough in 12-14 pieces. Shape them into balls and set aside to rest for 15 minutes. 

Wrap the cones in aluminium foil and grease them with oil well.  Roll each ball into a rope, roll them around the greased cone molds and leave them for 15 minutes.

 Brush with milk wash  and  sprinkle sesame seeds.

Bake in a pre heated oven at 180 C for 18 - 20 mins or until golden.

For filling:

Marinate chicken with all the ingredients for about ½ an hour

In a pan heat oil and butter, stir fry chicken until tender. 

For the sauce:

Combine all the ingredients.

To assemble:

Stuff each cornetto with lettuce, grilled chicken strips and finalyy drizzle with the prepared sauce. 

Enjoy your snack!

Linking this to Srivalli's Come , join us for breakfast event and her Blog Anniversary Mela
Lables : Starters, Breads, Blogging Marathon, Kids delight, Pizzas, Sandwiches 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up