CASHEW SUJI COOKIES

HOW TO COOK CASHEW SUJI COOKIES

CASHEW SUJI COOKIES

For Cashew Suji Cookies:

For Glazing:

For Toppings:

METHOD:

• Preheat the oven at 180° Celsius for about 10 minutes.
• Let the Butter be at room temperature.
• Split 50g of the Cashew Nuts into halves.
• Then, toast all the Cashew Nuts in a preheated oven at 180° Celsius for about 12- 15 minutes.
• Toast the Cashews evenly, until they turn into golden brown in colour and gives out a nutty aroma.
• Keep it aside to cool down.
• Reserve the 50g of halved Cashew Nuts in a separate bowl.
• Grind the rest of the roasted Cashew Nuts into a fine powder and keep it aside.
• Combine All-purpose Flour, Icing Sugar, Salt and sift it once.
• Add ground Cashew Nuts to be sifted flour mixture and mix well.
• In a separate bowl, stir in the softened Butter and Ghee.
• Soften it with a wooden/rubber spatula until smooth and well combined.
• Add the Flour Mixture to the Butter mix.
• Gently mix it to form a soft dough.
• If you feel the Cookie dough to be crumbly/dry, add about 1 teaspoon of ghee to it & mix it well.
• Line up a baking tray with baking sheet/parchment paper.
• Scoop 1 Tsp of Suji Cookie Dough and shape it into a ball. 
• Slightly flatten the Cookies and arrange them 2cm apart on the tray.
• Cookies will spread a little during baking.
• Meanwhile, beat the Egg Yolk with a few teaspoons of water.
• Brush the top of the Cookies with egg glaze.
• Place a toasted Cashew half on top of every cookie and brush with egg glaze once again.
• Bake at 180° Celsius for 15 minutes.
• Allow Cashew Suji Cookies to cool completely.
• Store it in an airtight container.

NOTES:

• Can prepare the same cookies by substituting Cashew nuts with Almonds.
• Split the Cashew nuts into halves before toasting them. Once toasted, it is difficult to split the Cashew Nuts.
• Toast the Cashew Nuts until they emit a wonderful nutty aroma and until it changes into golden brown in colour.
• Care should be taken not to burn the Cashew Nuts or leave it under-cooked.
• Ghee adds a wonderful flavour and gives a beautiful texture to the Cashew Suji Cookies.
• The Cookie dough should be soft and not crumbly.
• Can shape the Suji Cookies into Balls or into Cube-shaped or flatten it up.
• Baking time totally depends on the type of Oven used.  Adjust accordingly.

CHICKEN CUTLET/CROQUETTES

HOW TO COOK CHICKEN CUTLET/CROQUETTES

CHICKEN CUTLET/CROQUETTES

For Chicken Cutlet Patties :

To Saute:

For the Crust : 

For Deep Frying :

METHOD :

• Mince the Chicken pieces using a food processor or mincer and keep it aside.
• Boil the Potatoes, peel, mash and keep it aside.
• Heat Oil in a pan, Saute finely chopped Onions, Garlic, Ginger and Garlic cloves until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while on a low flame until fragrant.
• Add Minced Chicken along with a dash of Salt, Pepper Powder and mix well.
• Cook this on a low flame until the minced Chicken turns soft & cooked. 
• Sprinkle some water if necessary at this stage. 
• Make sure the mixture is dry once the chicken is cooked.
• Sprinkle finely chopped Mint and Coriander Leaves and give a quick stir.
• Switch off the flame and add mashed Potatoes to the Chicken mix.
• Mix it well with your hands until well combined. 
• Shape it into small balls and flatten them at the centres into round/oval-shaped patties with your palms(make sure there are no cracks).
• Meanwhile, beat eggs in a bowl with a pinch of salt.
• Spread Bread Crumbs on a large plate. 
• Dip the Chicken Cutlet patties in the egg mix first.
• Then dredge them in Bread Crumbs, make sure that the patties are evenly coated with bread crumbs on all sides.
• Heat Oil in a deep pan until they reach the smoky point.
• Lower the flame to medium-high and deep fry the Chicken Cutlets in batches.
• Do not overcrowd the oil pan.
• Flip & fry the Chicken Cutlet patties until crisp and golden brown in colour. 
• Remove it from oil with a slotted spoon, and line the Chicken Cutlets on a paper towel.
• Serve Chicken Cutlet hot with any dipping sauce of your choice.

CHICKEN CUTLET/CROQUETTES

NOTES :

• Can replace Minced Chicken with Minced Meat/Lamb, Beef or Tuna. 
• Can also prepare with a combination of Vegetables like Carrots, Beans, Potatoes, Cabbage, Beetroot, Cauliflower, Green Peas etc.,
• Deep-fried Chicken Cutlets taste better comparatively. 
• Some recipes even call for shallow frying the Cutlets or baking it in an oven.
• Use a deep frying pan and let the oil be at the right temperature suitable for deep frying.
• Allowing Oil to smoke initially will cut down the fat content to an extent.
• Do not overcrowd the pan while deep frying the Chicken Cutlets.
• Raw Chicken Cutlet patties can be stored in an airtight container in a refrigerator for up to 3- 4 days or can be frozen up to a month.

 

BUTTERMILK FRIED CHICKEN

For more Recipes with CHICKEN, Click here...

HOW TO MAKE BUTTERMILK FRIED CHICKEN

BUTTERMILK FRIED CHICKEN

INGREDIENTS:

To Marinate:

For the Flour Mixture:

For Deep-frying:

METHOD :

To Marinate:

• Clean, Wash and cut the whole chicken into 8 pieces.
• In a large bowl, add The Chicken Pieces along with Buttermilk, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & a dash of Salt.
• Mix until the Chicken Pieces are well well coated with the ingredients.
• Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For Buttermilk Fried Chicken:

• Mix the All-Purpose Flour, Corn Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
• Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
• Make sure the Chicken Pieces are completely coated with the flour mixture.
• Follow the suit for the rest of the Chicken Pieces.
• Meanwhile, heat Oil in a deep pan on a high flame.
• Let the oil smoke off.
• Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
• Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
• Turn & fry the chicken so that it browns evenly,
• Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
• When chicken is done, drain it on a wire rack to keep Buttermilk Fried Chicken crispy.
• Serve Buttermilk Fried Chicken hot, with your favourite accompaniment.
• Serve it with your choice of Sauces, dips or Salads.

NOTES:

• To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
• Longer the marination time, better the texture.
• Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
• Do not bloat it off.
• The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
• Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
• Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
• Another important aspect is to make sure your oil is hot enough.
• Next thing is don’t overload the pan while frying the Chicken Pieces
• Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces. 
• Deep fry the Chicken pieces on a medium-high flame.
• Wings should take about 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. 
• Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.

PINEAPPLE RASAM

HOW TO MAKE PINEAPPLE RASAM

PINEAPPLE RASAM

INGREDIENTS :

For Pineapple Rasam:

Roast & Grind - Rasam Powder:

For Tempering :

To Garnish :

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR PINEAPPLE RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Grind the Pineapple in a mixer grinder/blender into a fine puree and keep it aside.
• Cut the Pineapple into small pieces and keep it aside. 
• Peel, wash & Crush the Garlic cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine puree along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add Two cups of Water and mix well.
• Pour in the Tomato Tamarind Puree to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt & Turmeric Powder and allow it to boil.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Now add Pineapple pieces to the above and give a quick stir.
• Let it boil on a low flame for about 5-7 minutes.
• Finally, add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Pour in the Pineapple Juice and mix well.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee/oil in another pan, splutter Mustard seeds in it.
• Immediately add Crushed Garlic, Dry Red Chillies, Curry Leaves and Asafoetida. 
• Fry this on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Garnish Pineapple Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Pineapple Rasam hot with steamed rice or as a Soup.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Can add some extra water while cooking the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Can use any other vegetable oil too.
• Pineapple as such imparts a mild sweetness in this Rasam Recipe.
• So adding Jaggery is purely optional.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Pineapple Juice at the final stage, just before garnishing.
• Once the Pineapple Juice is added, do not boil it for a long time.

MUSLIM STYLE BRINJAL CURRY FOR BIRIYANI

HOW TO COOK MUSLIM STYLE BRINJAL CURRY FOR BIRIYANI

INGREDIENTS:

Brinjal Curry for Biriyani:

To Dry Roast & Grind:

To Splutter:

METHOD:

To Dry Roast & Grind:

• Dry Roast Peanuts/Groundnuts on a very low flame until it turns fragrant & crispy.
• Remove it from the pan, allow it to cool down.
• Remove the skin and keep it aside.
• Dry Roast the Sesame Seeds on a very low flame until it turns fragrant & splutters.
• Care should be taken while roasting the Sesame Seeds, the colour should remain white.
• Remove it from the pan and allow it to cool.
• Add few Cashewnuts to the dry roasted Peanuts & Sesame Seeds and grind it into a fine powder and keep it aside.

For Deep-frying the Eggplants/Brinjal:

• Cut Brinjals/Eggplants lengthwise/into quarters and keep them in salted water until use.
• Heat Oil in a pan and deep fry the Eggplants until half cooked.  Just for a few minutes.
• Remove the deep-fried Eggplants from oil and keep it aside.

Brinjal Curry for Biriyani:

• Heat Oil in a pan, let the flame be at medium-low.
• Splutter Fenugreek Seeds & Peppercorns in it.
• Immediately add Green Chillies slit into two and Curry leaves into it.
• Add finely chopped Onion to the above and Saute it on a low flame until onions turn into golden brown in colour.
• Add finely chopped Tomatoes along with a dash of salt and cook this on a low flame until tomatoes turn soft and cooked.
• Cook this on a low flame until Oil separates from the mix.
• Add Turmeric Powder, Red Chilli Powder, Cumin Powder and Garam Masala to the above and fry this on a low flame for few minutes.
• Add finely powdered dry roasted ingredients and give a quick stir.
• Pour some water and cook this on a low flame until the raw flavour goes.
• Add deep-fried/shallow-fried Brinjals/Eggplant and mix well.
• Pour in the Tamarind extract and cook this on a low flame.
• Cook until the Brinjal/Eggplants turn soft & cooked and the Curry reaches the desired consistency.
• Add a teaspoon of Jaggery and mix well.
• Pour in a teaspoon of Vinegar if you want the Brinjal Curry to be tangy(Optional).
• Serve Muslim Style Brinjal Curry for Biriyani with your choice of Mutton Biriyani/Chicken Biriyani/Vegetable Biriyani.
• Goes well with Ambur/Vaniyambadi Biriyani, Madras Muslim Style Mutton Biriyani, Dindigul Thalappakatti Biriyani etc.,
• Can also serve this Brinjal Curry for Biriyani along with Pulaos, Ghee Rice or along with steamed Rice, Chapatis, Dosa etc.,

NOTES:

• I have used the round-shaped medium-sized Brinjal/Eggplants.
• Can use any variety of Brinjals/Eggplants for this curry.  If you cannot get the small variety, can cut Eggplants into small pieces and prepare this dish.
• Soaking the Brinjals/Eggplants in salted water is to avoid them getting oxidised.
• I have deep-fried the Brinjals for this Curry, alternatively can shallow-fry and add it into the curry.
• Adjust the spice level and the amount of tamarind to suit your taste preference.
• Adding Vinegar adds extra a tanginess to the curry.  But it is purely optional.