Chicken and Rice Cake

This is an yummy and delicious one pot meal dish. You can prepare it well in advance for party or kitty party and keep it in the refrigerator, when your guest are about to arrive, just pop it in the oven. You are free to sit with your guest and entertain them. . Kids will love this cheesy dish and eat without any fuss.

Ingredients
2 Cups Boiled Rice
3 Tablespoon Grated Cheese
2 Tablespoons Coriander leaves - finely chopped
1/3 Cup Sweet Corn  - boiled
2 Tablespoon Butter  - melted
1 + 1 Eggs - beaten separately

For the Chicken
300 Grams Chicken breast - cut in cubes
2 Tablespoons Oil
1/2 Teaspoon Meat tendriser 

2 Tablespoons Fried Onions
1 Teaspoon Ginger Garlic paste
1.1/2 Teaspoon Chicken Masala powder
1/2 Teaspoon Garam masala powder
1/2 Teaspoon Black Pepper

1 Teaspoon Lime juice
1/2 Teaspoon Salt

2 Tablespoon Grated Cheese

1/3 Cup Extra  grated cheese for topping

Method 

Marinate the chicken with all the  above ingredients, leaving  aside the cheese and oil. Keep it for an hour.

Mix together, boiled rice, sweet corn, the melted butter  add one egg and cheese, mix well, keep aside.

Grease and line with butter paper a baking dish and arrange sliced capsicum ( see pic).  Keep aside.

Heat  oil  in a pan and cook marinated chicken and stir fry for 5 minutes without adding any water, when the chicken is cooked take off the flame.   When cooled add the beaten  egg, coriander leaves and cheese keep aside.

Take the prepared baking dish  and place all the rice mixture, lightly press it and level it. Then sprinkle grated cheese on top.

Then place the chicken mix, lightly press and  level it evenly.  Sprinkle grated cheese. 

Then cover the dish with a aluminum foil and bake it for 20 minutes at 150 Degrees.  After about 20 minutes remove the foil  and keep it on broil for 3 - 5 minutes till the cheese melts and light brown  spots appear.

Serve hot.. This dish was yummy and cheesy we had this for our afternoon lunch.

My Notes :

 I used leftover rice for this recipe.  

The second time I prepared this recipe I used ready chicken tikka chunks, and this too tasted yummy, no need for marination, use the chicken masala then according to your taste.

Labels :  Chicken, Rice, Blogging Marathon

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Garlic Knots

Garlic knots are a type of garlic bread found primarily in pizzerias around New York City and the surrounding regions. They were developed in 1973, in Ozone Park Queens, as a way of making use of pizza dough scraps.

I made this for our trek to Tunga for breakfast, we had these with cream cheese. They were so delicious and filling. Have it with a cup tea and you had a sumptuous breakfast.

Ingredients
Dough:

3/4 - 1 Cup Warm Water
2 teaspoons Dry Instant yeast
2 Cups  All-purpose
1 Tablespoon Oil
1 Teaspoon Salt
1 Teaspoon Sugar

Garlic-Butter Coating:

5 Tablespoons Butter - I used salted butter
4 cloves Garlic -  minced

Method

In a large bowl, whisk together the flour, salt, yeast and sugar. Make a well in the center of the flour and pour in the oil.  Mix this together by adding water to form a soft dough and knead for 5-10 minutes.  Shape the dough into a ball and lightly coat with oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise.Grease a  a  baking tray and keep aside.

When the dough has doubled in size, cut it in half.  Take one half of the dough and cut it in half. Working with one piece at a time, flatten into a rough rectangle about 5 inches long 1/2 inch thick.

Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half. Take one piece and work it into a snake, then tie it in a knot.

The dough will be sticky along the cut edges, so dust these with flour before you tie the knot.

Set each knot down on the baking tray and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot.

Once all the knots are tied, brush them with a little oil. Sprinkle garlic powder over them. Loosely cover them with plastic wrap and let them rise again until doubled in size. 

 Toward the end of this rising period, preheat the oven to 200 degrees. Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.

Meanwhile, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. (Add 1/2 teaspoon salt if you are using unsalted butter and stir to combine). Turn off the heat, keep aside.

When the knots are done, take out of the oven and brush with the garlic-butter mixture and serve.

Crusty on the outside, light as air within. Fluffy soft, delicious garlic knots grab one and have it.

Labels :  Breads, Blogging Marathon 

Please excuse the pics because they are taken at 12 midnight and the lightning is not good in the kitchen.

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Baked Cheese Chilies

I watch this recipe on a cooking show on TV and had noted this recipe.  In winter season where we get varieties of green chillies. These chillies are not pungent, they have a thick skin and excellent for baking. This you can have as a side dish with your main course. They are very tasty. Try them and you too will love the taste of the them.

Ingredients
12 Jalapeño or Long Green Chilies

For Filling
1/2 Teaspoon Garlic - minced
1/4 Cup Onion - minced
1/2 Cup Mozzarella Cheese - shredded
1/2 Teaspoon Garam Masala

Method

Slice the chillies in half lengthwise or slice off the top one-third lengthwise.  Scrape out all the seeds and ribs from each chilly with a spoon. 

Mix together all the filling ingredients.

Pack the filling into the peppers and arrange the peppers on a greased baking pan and bake at 150 degrees for 10-15 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked. 

Allow to cool for 5 minutes before serving.

Labels: Vegetables, Blogging Marathon

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Genoise Chocolate Sponge Cake

I made this Genoise Cake  for my daughter's  birthday. I had forgotten to post it. Just the other day she reminded me ma, my birthday cake is not published yet? Since this is the month baking I am posting it today.

What I like best about this cake is that it is light both in texture and flavor. That is why it is often used in combination with fruit and whipped cream. You could serve it on it’s own with a fruit sauce for a light dessert too. The genoise can be swirled, stacked or sandwiched.

Ingredients:
6 Eggs
180 Grams Powdered Sugar
150 Grams Butter - melted
150 Grams All Purpose flour
1 Teaspoon Baking powder
15 Grams Cocoa Powder
2 tsp Vanilla extract
Pinch of salt

Method:

Grease and line two sandwich cake pans.

Melt the butter and keep it warm.

Sift the flour, cocoa powder, salt and baking powder, keep aside.

Place the eggs in a mixing bowl and  whisk it  on high until light, fluffy and stiff. Add the  sugar, vanilla extract and whisk again.  Add the melted butter and flour little by little by folding it in with a spatula ( At this stage do not use the whisk) till all the  flour is incorporated.   Again fold gently.

Once incorporated…immediately pour into the prepared cake pans and bake at 180 degrees  for about 20 to 30 minutes.
The cakes are done when the top is springy, the sides are loosened from the cake pan or a tooth pick inserted into the center comes out clean.
Unlike other cakes – it is best to take these cakes out of the pan as soon as they are out of the oven or else they tend to sink.

So invert them onto a baking rack and then invert them over so the top of the cakes are facing up again. I forgot to take a picture of top out of the pan.. Sorry.  

When cooled, sprinkle sugar syrup on one cake and cover it with whipped cream and grated chocolate.  Place the other cake. Ice it with whipped cream, decorate and serve.

What I like about this cake that is very light and easy to ice does not crumble while icing.

Labels: Cakes, Blogging Marathon

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Baked Potato Wedges

We loved these potatoes, they are simple to make and taste great! This was crisp and delicious, oven-roasted potato wedges are a great alternative to French fries. As I mentioned in my yesterday's post that I had made them for our trip to North for lunch. Since I had carried chicken for non-veg eaters, this was for the vegetarians. These are no oily and yet taste great, easy to carry and absolutely healthy. Try them and too will fall in love with them and will never eat fried french fries.

Ingredients
4 large Potatoes - peeled
2 Tablespoons  Olive oil
1 Teaspoon Salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon Chilly Flakes

Method

Preheat the oven to 150 degrees.

Wash the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper and chilly flakes. Toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer in baking tray.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 10 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Serve.

Labels : Vegetables, Blogging Marathon, Potato

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