Bell Pepper and Sausage Rolls – Sausage rolls my way :)

DSC_0331

DSC_0390

DSC_0397

DSC_0399

DSC_0410

DSC_0416

DSC_0419

DSC_0428

DSC_0477

DSC_0463

DSC_0458

Hello my Dear Wonderful Readers!!

So guess what!! I finally baked bread today! It feels like ages since I baked some bread. In fact I have no intention of baking today. I wanted to make a simple paneer dish for dinner and post it on the blog but my son decided to sleep for a few hours during the day, which gave me some time to write this post. Keeping in mind the requests of many followers on Instagram and the blog, to take photographs of the procedure of making the bread too, I have take a few shots of that as well. I know its not the prettiest but I am getting there.

Now before I get to the recipe, I want to share a very fond memory that I have with sausage rolls. When I was around 6, my mum had just gone back to work and she would always be back home before I got back from school. But every time I came back home, I was sure there would be a special treat at home. Some time it would be these Sausage Rolls. Very often Β Amma would make them at home, but some times she would buy them from my favourite bakery “Hot Breads”. I still remember the distinct blue and white lines under the logo and that smell of fresh baked bread! Ohh!! My Amma would also make bread at home. In fact last week she gave me a cake book that I remember reading when I was very small. Most of my birthday cakes where inspired from photos in that book. These memories are close to my heart. My mum is the best baker ever! In fact her oven broke down a few months ago, but that doesn’t stop her from baking at all. She can make the most fluffiest sponge cake even on an iron skillet!! haaa!

Ok so back to the recipe. Now this is my take on the famous sausage roll. I know that the original sausage roll does not have bell peppers but I wanted to give it my own twist and an excuse to add some vegetables in there πŸ™‚ So here it is.

Ingredients for the bread :-

  1. Bread Flour – 3 cups + 3 tbsp
  2. Sugar – 2 tsp
  3. Active Bakers Yeast – 2 tsp
  4. Milk – 1 cup
  5. Butter – 50 gms (melted and cooled)
  6. Eggs – 2 + 1 for the egg wash
  7. Salt – 1 tsp
  8. Olive oil – 1 tsp

Instructions :-

  1. In the bowl of your stand mixer combine half the four, sugar and yeast. Give it a good mix
  2. Now add butter and two eggs and with a fork combine them
  3. Next turn on your mixer on low and slowly add the milk
  4. Finally add rest of the flour and crack up the speed to medium
  5. Run the mixer for 5 mins
  6. Finally add the salt and mix for another 3 mins
  7. Grease a glass bowl with olive oil and place the dough in it. Cover with a warm cloth and keep the bowl in a warm place to rise.
  8. Let the dough Β sit for 2 hours or until it has doubled in size

Ingredients for the filling:-

  1. Red Bell pepper – 1 – chopped to squares
  2. Yellow Bell Pepper – 1 – chopped to squares
  3. Garlic – 5 ( chopped fine )
  4. Oregano – 1 tsp
  5. Thyme – 1 tsp
  6. Rose Mary – 1/2 tsp
  7. Pepper – 1 tsp
  8. Fresh Parsley – 1/2 cup
  9. Salt according to taste
  10. Chicken Sausages – 6
  11. Oil – 3 tbsp

Instructions for the Filling :-

  1. Heat oil in a pan
  2. Once the oil is hot add the garlic and fry for a min on medium
  3. Then add the sausages and fry for 5 mins ( just to start the cooking process)
  4. Then add the Oregano, thyme, rosemary, pepper and salt
  5. Give it a good mix and then add the peppers
  6. Cover and cook for 3 mins and turn off the flame
  7. Let the filling cool before you use it in the next step
  8. Use the parsley just as it is, fresh over Β the top of the cooked filling

 

Assembling the roll :-

  1. Once the dough in doubles in size, punch it down with your fist
  2. Then empty the dough onto a flour dusted surface
  3. Roll the dough out to the shape of a log. Then using a pastry cutter or a sharp knife, divide the dough into 6 equal halves.
  4. The roll out each individual pieces into 15 cm x 25 cm square pieces, leaving enough space in the centre for the filling (at least 6 cms)
  5. Slash 5 -6 lines on each side of the rolled out piece (as shown in the photos)
  6. Then add the filling into the centre of the rolled out dough. Make sure to sprinkle the fresh parsley over the filing
  7. Then start from the top. Tuck the top most piece of dough on top of the filling, then alternatively cover on over the Β other ( as shown in the photos). I start with theΒ right, lift the pieces of dough from the right and over lap the filling and pull gently towards the centre and then towards the left. Then take the piece of the left and gently place over filling in the centre and then over to the right. After you do two of them it will become easier. Make sure to press the ends of the dough at the end or else they come out a little wonky when you bake them ( like some in the photos πŸ˜› )
  8. After you have done all of them, transfer them to a baking sheet lined with baking paper
  9. Cover and let it sit for 20 mins
  10. During this time, pre heat your oven to 200 C
  11. Crack the last egg and beat it well
  12. Then using a pastry brush, gently brush the tops of the rolls with the egg wash. This is what will give it that wonderful golden colour
  13. Pop the baking tray into the oven and bake for 30 mins or until you the see the tops turn nice and golden brown
  14. Once they are done baking, pull them out of the oven and let them cool in the baking tray for 10 mins
  15. Then move them to a cooling rack and let them cool completely
  16. If you wanna store them, wrap them in cotton cloth and thenΒ put them in an air tight container in the fridge

 

Serve these babies with ketchup or mayo or just like that!!

Advertisements

Chicken Gyro – From Scratch

SONY DSC

SONY DSC

 

SONY DSC

SONY DSC

SONY DSC

Hello my Dear Wonderful Readers!

How are you all doing? So remember how I had a post for my Tzatziki Sauce, well the primary reason to make that dip was this! These rolls are to die for and I am not saying that just cause I want you to try it. These rolls are the right combination of veggies, meat and sauce. Unlike many other wraps that are filled with oil clad fries, loads of cheese and deep fried meat, this wrap can actually be considered as a healthy option. At our place, we love having rolls and most of the time I end up making everything a wrap. Simple everyday dishes can be rolled up into a chapati or any other flat bread and make a delicious and quick snack or meal. I like making my own bread. In this case I made the pita bread and the sauce too. If you are going to make it, then I suggest you do the same.

  • Now one thing that you should always have in mind while making a wrap is that, you really want everything to be fresh. All your vegetables should be fresh and try to cut them up just before you make the wrap.
  • If you are using leafy vegetables like lettuce, spinach etc, after you wash them, make sure to dry them out completely. Use a largeΒ sieveΒ or colander and let them dry completelyΒ beforeΒ you use them in a wrap. OrΒ else your wrapΒ will be soggy and limp. No one likes a soggy wrap/ roll.
  • The meat should be cooked and ready to be plated. The reason I say this is that you do not want to add the vegetables on the bread and then begin to cook the meat, then you will just end up with a soggy roll.
  • In this recipe, its best to marinate the chicken overnight or for 3 hours. Cause apart from the Tzatziki thats the only thing that going to add flavour to the roll

Ingredients for the Chicken :-

  1. Chicken breast – 500 gms
  2. Oregano – 2 tsp
  3. Garlic – 2 tbsp (chopped)
  4. Yogurt – 1/4th cup
  5. Chilli Flakes – 2 tsp
  6. Apple Cider Vinegar – 4 tbsp
  7. Olive Oil – 4 tbsp
  8. Pepper – 1 tsp
  9. Salt – 2 tsp

Instructions for the Chicken :-

  1. In a large bowl mix all the ingredients except the chicken
  2. It might look like theres a lot of marinade but do not worry. Now add the chicken breast to the marinade and coat well
  3. Cover and set aside in the fridge over night / 3 hours
  4. When you are ready to fry the chicken, heat a pan with olive oil
  5. Cook each chicken breast separately one at a time, do not over crowd the pan or else these will be release of the water from the pan and the chicken will not have that golden caramelisation
  6. After all the pieces have been fried, cut the pieces into small bite size chunks (as shown in the photos)

Assembling the Gyro

Ingredients :-

  1. English Cucumber – 4 ( chopped to bite size pieces)
  2. Tomatoes – 4 (chopped to the same size)
  3. Onions – 3 ( chopped fine)
  4. Lettuce – 7 – 10
  5. Fresh Dill – 4 tbsp
  6. Chicken – as made above
  7. Pita bread
  8. Tzatziki Sauce

Instructions :-

  1. Place one pita bread in a plate
  2. Layer with lettuce leaves
  3. Then add tomatoes, cucumber, onions and chicken
  4. Sprinkle some fresh dill leaves and slowly pour some Tzatziki sauce over the chicken
  5. Roll from one end inwards and cover tightly with foil
  6. Serve right away

Chicken Meri Pasanda – Chicken Curry the way I like it!

Chicken my Pasanda

 

Chicken my Pasanda

Chicken my Pasanda

Chicken my Pasanda

Chicken my Pasanda

Chicken my Pasanda

 

Hello my Dear Wonderful Readers!

How has the new year been so far? We have been trying to make changes to our normal life like not slacking around on household work and making sure we do not eat take out food as much as last year. So this means more cooking and more vessels to clean. But at least we will be eating healthy right? I have been brainstorming what to make everyday and I end up making one chicken or fish dish every day! Most of my time goes in just cleaning the meat (arrggghh.!!). Once the cleaning is done, its really easy to make the dish specially if the marination time isn’t too long. “Pasanda”means “like””So this recipe is ‘how I like’ andΒ therefore Chicken Meri Pasanda! :p

Usually we leave the meat to marinate overnight but I really do not have the time to think ahead now days. So this will basically result in a few no “mandatory – marinating – meat – recipes ” This one is one such easy recipe that takes not more than 20 – 30 mins to cook and goes really well with any flavoured rice. Curries that are made with cream, nut paste, milk or yogurt are lighter on the heat radar ( less chilli) but high on flavour and spice ( some times sweet too) but that being said we love this combination. Serve with some toasted Papads, pickle and cut onions, this makes the perfect balanced dinner.

Ingredients :-

  1. Boneless Chicken – 1 kg
  2. Pepper powder – 1 tsp
  3. Vinegar – 1 tbsp
  4. Salt – 1 tsp
  5. Onions – 1 + 1/2 cup ( chopped)
  6. Ginger + Garlic Paste – 1 tbsp
  7. Lemon Juice – juice of 1 lime
  8. Tomato – 1 cup
  9. Cinnamon Stick – 2
  10. Cardamom – 3 Β ( crushed roughly)
  11. Turmeric Powder – 1/2 tsp
  12. Chilli Powder – 1 tsp
  13. Garam Masala Powder – 1 tsp
  14. Cumin Powder – 1 tsp
  15. Keora Water – 5 drops
  16. Coriander Powder – 1 tsp
  17. Oil – 3 tbsp
  18. Cashew Nuts – 1 cup ( soak the nuts in warm water for 10 mins)
  19. Yogurt – 1/2 cup
  20. Salt – according to taste

 

Instructions :-Β 

  1. In a large bowl, add pepper + salt + vinegar and mix well
  2. Then add the chicken and coat well with the pepper mixture. Set aside
  3. In a flat bottom pan, add oil. Once the oil is nice and hot add the chicken and fry till slightly fried. Then fetch the pieces of chicken out from the pan and set aside
  4. In the same pan add cinnamon and cardamom. While the cinnamon begins to sizzle, in the bowl of your food processor, add onions + lemons juice +ginger garlic paste and blend to form a nice smooth puree
  5. Once the cardamom begins to sizzle, add the onion puree into the pan and fry for 3 – 5 mins
  6. While the onion begins to fry, puree tomatoes in the food processor
  7. After the moisture from the onions has reduced, add the turmeric powder, chilli powder, garam masala powder and cumin powder
  8. Give it a nice mix and then add the tomato puree. It will boil and begin to bubble but just keep stirring
  9. Finally add the semi fried chicken and mix to coat the chicken pieces well and cook for 5 mins
  10. During this time, drain the cashew nuts into the bowl of your food processor. Add the yogurt to the cashew nuts and beat to form a nice paste
  11. Now add this cashew-yogurt paste to the chicken in the pan
  12. Stir well to ensure all the chicken pieces are coated well with the yogurt cashew paste.
  13. Add salt according to taste and sprinkle Keora Water over the top
  14. Cover and cook for another 5 mins and then serve right away with flavoured rice
  15. I served mine with a simple mixed dry fruit pilaf

 

 

Tandoori Tangdi Kebab – Chicken Legs Roasted in Tandoori Spices

 

Hello and A Merry Christmas to all my Dear Wonderful Readers!

Christmas is everywhere! It’s such a wonderful time to go into the city and look at the lights and the pretty christmas decorations. I do not meant the hideous blue and yellow lights in front of malls. I mean the soft twinkling of stars hanging by the windows, the blinking lights on christmas trees in our neighbourhood, the smell of cookies and plum cake wafting in the evening breeze, children running around with guitars for last minute carol practise.. that sort of thing. It’s Β just amazing how the smallest children know how to sing “jingle bells” and how really thin men dress up like Santa Claus, dance and make merry with old and young just the same.

When i was a child, my folks would ask the gardener to cut down a little branch of the pine tree that grew in our garden. It would be set into an old pot and placed inΒ the corner of our large living room. There, I would spend hours dressing and decorating it with everything I could find. From left over birthday decorations, to making chinese lanterns with paper cut out from note books, to raiding the medicine cabin for cotton ( to look like snow on the tree).. Christmas was fun even though I have never been to church. As I grew up, it became the prefect excuse to dress up well and go Β visit Β friends. There would wine, cake and chicken roast and appam and stew! Everything lovely about December begins and ends with food. Apart from the chicken roast we would also have a tandoor outside, where the “Uncles” would drink and roast chicken in the tandoor. This chicken reminds me of how Christmas smelt like wine, cake and tandoori chicken πŸ™‚

Ingredients :-

  1. Chicken – 7 legs + thigh pieces
  2. Lime Juice – juice of 2 limes
  3. Ginger + Garlic Paste – 2 tbsp
  4. Kashmiri Chilli Powder – 2 tbsp ( adjust according to taste)
  5. Turmeric – 1 tsp
  6. Coriander Powder – 1 + 1/2 tsp
  7. Cumin Powder – 1 tsp
  8. Garam Masala Powder – 1 tsp
  9. Salt – according to taste
  10. Kasuri Methi – 2 tbsp
  11. Curd / Yogurt (non flavoured) – 300 gms

 

Instructions :-

  1. Wash and clean chicken pieces. Then make slashes on both sides of the pieces. This is ensure that the marinade gets deep into the meat
  2. In a large bowl combine all ingredients apart from the chicken. Mix well to form a nice thick paste
  3. Dunk the pieces of chicken one by one into the marinade and rub the paste into the meat
  4. Place the coated chicken pieces on a baking tray and arrange in such a way as to not over lap each other
  5. Once you are done with all the pieces, if you will find a little extra marinade, drizzle the rest over the top of the chicken. Cling wrap the top of the tray
  6. Now place the baking tray into your fridge and let the chicken marinate for 3 hrs
  7. Once you are ready to make your chicken, pre heat your oven to 180 C- (Switch the setting to Roast mode)
  8. Remove the cling wrap from the tray and pop the tray into the pre heated oven and set the timer for 30 mins
  9. After 30 mins, take out the tray from the oven, flip the chicken pieces around and roast again from another 30 mins
  10. By this time you will see the juices running out of the meat, at this point, increase the temperature to 220 C and roast till you see the meat nice and caramelised. Mine took around 10 mins ( Dont wait for it to burn)
  11. Pull the tray out of the oven and serve hot right way with nice hot garlic kulcha or naan or flavoured rice and fresh chopped onions, lime and coriander leaves πŸ™‚

Enjoy!!

Thai Red Chicken Curry

 

 

 

Hello world!

We have some exciting news! You can now follow my recipes at Theurbanspice Β !!

The Urban Spice is an online lifestyle magazine that show cases wonderful recipes, travel write ups and interviews. Do give it a look at try out the wonderful recipes they have on the site. My recipe for a Thai Red Chicken Curry is up on the site and I would love it if you would give it a try

The recipe is at :- http://www.theurbanspice.com/thai-red-chicken-curry-recipe/ Β 

 

Sweet and Spicy Sticky Chicken

 

 

 

Chicken! Don we all love a simple nice baked chicken? Like always Friday nights call for a nice treat and this time I dint wanna make anything too rich and unhealthy. So I made a sticky spicy baked chicken which was pretty much all that we had for dinner.

Ingredients:-

  1. Chicken – 1 kg ( i used only legs and breast pieces)
  2. Salt – 1 tbsp
  3. Water – 2 cups
  4. Balsamic Vinegar – 1/2 cup
  5. Soy Sauce – 1/2 cup
  6. Sugar – 3 tbsp ( I used brown sugar)
  7. Honey – 1/4th cup
  8. Chilly Powder – 3 tbsp
  9. Ginger Garlic Paster – 1 tbsp
  10. Corn Flour – 2 tbsp
  11. Water – 2 tbsp

Instructions:-

  1. Clean the chicken well and drain water
  2. Then in a bowl add salt to 2 cups water and mix well. Then add the cleaned chicken into the water and let it sit for half n hour. I do this step every time I bake chicken so that it remains nice and juicy. Usually when you bake chicken it tends to get a little dry. This step helps the chicken remain nice and moist
  3. While the chicken rests in the salt water, in another bowl combine the rest of the ingredients apart from corn flour and water
  4. Mix well to for a nice dark runny sauce. This is your marinade. Add a little salt at this stage. Also check if you want a little more heat in the marinade.
  5. Once the chicken is ready, soak the chicken into the marinade for 2 hours or over night in the fridge
  6. Once you are ready to bake, pre heat your oven to 180C and line your baking tray with foil
  7. Now arrange the chicken on the baking tray and let it cook for 20 mins
  8. After 20 mins, turn the chicken pieces over and let it bake for another 10 mins
  9. During the baking time, in a sauce pan heat the remaining marinade (after taking the chicken out) . mix corn flour with the water and add to the hot marinade. Once you see the mixture thickening, stir continuously and then switch off the flame
  10. Once the chicken has baked, pull of out of the oven and brush with the corn flour mixed marinade.
  11. Place all the pieces on your serving dish and serve while nice and hot
  12. Enjoy πŸ™‚