This is a Hyderabadi dish!
Ingredients:
Chicken- 1 kg( parboiled)
Kashmiri red chilli pwd- 1 and 1/2 tsp,
Garam masala pwd -2 tsp,
Ginger garlic paste - 1tbsp,
Green chilli crushed or split- 3,
Coriander leaves chopped-1 small bunch,
Mint leaves chopped- 1/2 bunch ,
Onion sliced - 4 ( sliced and then fried),
Tomato- 2- pureed,
Curd- 1 and 1/2 cup( beaten),
Dry coconut- 1/2 cup,
Cashew nuts- 10,
Poppy seeds- 1tbsp,
Chironji- 1 tsp,
Ghee -2 tbsp,
Oil or ghee - 2 tbsp to fry the sliced onions,
Water - 1/2 cup,
Salt to taste.
( 2 onions which is shown in the above picture is not required in this recipe)
Method:
Put chicken in cooker with 1/2 cup of water ,add 1/2 tsp of salt and put on high pressure ( 1 whisle).close gas.
Take out the chicken from the broth and keep aside in a bowl.Keep the broth.
Heat a pan and dry roast dry coconut,cashew nuts ,poppy seeds and chironji seeds- you can dry roast them separately or together.
Take out and keep aside.
In the same kadahi put 2 tbsp of ghee or oil and fry the onions to brown.Take out in a bowl.
Take out and dry grind the roasted nuts and then add the fried onions and make a coarse paste.
Put the kadhai on the counter and put tomato puree,nut- onion paste,ginger garlic paste,red chilli pwd, garam masala,green chilli split or crushed,coriander leaves,mint leaves, beaten curd and ghee.
Stir and mix.
Put the kadhai on high heat.
Stir and cook for 5 minutes.( put a lid on top, as the gravy will start to splurt all around -stir in between)
After 5 minutes,add the par boiled chicken.
Mix and add salt.( there is already some salt in the chicken when it was boiling)
Pour the broth and as it starts to boil,lower the heat.
Check the seasoning.You can adjust if you like to add more of red chiili or garam masala.
( The original recipe is spicy)
Let it cook for 15 to20 minutes in simmer.
Check the tenderness of the chicken and the consistency.
This recipe has a very thick gravy and has oil in the sides, so you can dry it if you like it.
I have not dried it, as I wanted a little gravy.
As the dish cools the gravy will thicken more.
Enjoy this chicken dish with rice or roti.
Sables are classic french cookies also know as Breton biscuits.
Sables in french means 'sand'.
It refers to the sandy texture of this delicate and crumbly shortbread cookie.
The traditional shape is round fluted edges and the criss- cross patterns on top of each cookie.
Ingredients:
Butter- 140 gms or 10 tbsp,
Powdered white sugar-1/2 cup or 100gms,
Egg- 1,
Vanilla essence- 1 tsp,
All purpose flour-2 cups or 260 gms,
Baking pwd- 1/2 tsp,
Egg wash - 1 egg + 1 tbsp of water.
Method:
In a bowl of your mixer beat butter ( 1 minute).
Add the sugar and beat until light and fluffy( 2 to 3 minutes)
Add the egg and vanilla essence.
Beat until blended.
In a separate bowl,sieve together flour and baking powder.
With a wire whisk mix them together.
Add the flour mixture to the butter mixture and beat until just incorporated.( do not over mix)
Transfer the dough to a lightly floured surface and knead the dough a few times to bring the dough together.
Divide the dough in half.
Wrap each half in plastic wrap and refrigerate until firm ( 1/2 hour ).
Pre heat oven to 350 F or 177 C
Place rack in center of the oven.
Line two baking sheets with butter paper.
Remove one half of dough from the fridge.
Put the dough on the counter and cover with a cling film ( since the temperature is warm ,so i had to use the cling film on top of the dough to roll it)
With a rolling pin roll the dough to 1/4 inch thickness.
With a fluted cookie cutter ( 2 to 1,1/2 inch size cookie cutter- whatever is available- I have used, 1 and 1/2 inch cookie cutter, so the size of the cookies are small )cut out the cookies.
Place them on the butter paper lined baking sheet.
Gather the scraps and roll again and cut with the cookie cutter.
Place the baking sheet with the cut out cookies in the fridge for 15 to 20 minutes to chill.
In a small bowl beat the egg and add 1 tbsp of water for the egg wash.
Remove the cookies from the fridge and brush each cookie with the egg wash.
With a fork make criss- cross pattern on top of each cookie or you can use a toothpick to make the pattern.
Bake cookies in pre heated oven for 12 to 15 minutes( depends on the size of the cookie).
The cookies should be golden brown around the edges.
Cool cookies on wire rack.
Store in air tight container for 1 week.
Make 54 small cookies.
Very crispy and tasty cookies.Very much similiar in taste to shortbread cookies.
The use of butter is more in shortbread cookies then in sables, so the shortbread cookies are very rich in that way.But taste wise both the cookies are a treat.
Ingredients:
Gobhi or caulifower-300 gms( medium size - large florets),
Aloo or potato- 2 medium size- cut into 1 inch cube or 1/4 inch sliced, with jackets,
Oil- 2 tbsp,
Cumin seeds- 1tsp,
Green chilli- 3 - slit,
Ginger paste or shredded- 1 tsp,
Turmeric pwd- 1/4 tsp,
Kashmiri red chilli- 1/2 tsp ( if you like mild add 1/4 ),
Salt to taste,
Yogurt- 2 tbsp,
Ginger - 2inch cut into thin strips,
Tomato - 1 ( deseeded and cut into long strips- optional),
Water-1/4 cup,
Fresh coriander leaves- chopped 2 tbsp.
Method:
Heat oil in kadhai and add cumin seeds
When they turn brown, add shredded ginger or paste and slit green chillies.
Saute for 1/2 a minute.
Add the potatoes and cauliflower florets and stir.
Saute for 2 to 3 minutes in medium to high heat.
Add turmeric pwd , chilli pwd, salt and mix.
After 10 seconds add the beaten curd and mix again.
Lower the heat and cover.
let it cook on simmer for 8 to10 minutes in the curd mix( check once so that the spice do not stick at the bottom of the kadhai)
Check the tenderness of the cauliflower and potatoes.
Potatoes take longer time to cook then cauliflower.It also depends on the type of potato you are cooking.
Add 1/4 to 1/2 cup of warm water depending on the tenderness of the potatoes and cover again till done.
If the potatoes are done and there is still some water,then raise the heat to dry the water.
Add ginger strips and tomatoes and stir well.
Check salt and close gas.
Garnish with coriander leaves and serve hot.
This is a light side dish eaten with dal,rice or roti.
Will go very well with hot puris.
Serves 4
Ingredients:
Powdered white sugar- 1 cup or 200 gms,
Salted butter - 1 cup or 230 gms( room temperature),
Vanilla essence- 1 tsp,
Eggs - 4 ( room temperature ),
Lemon zest- 1tsp ( yellow outer part of 2 small lemon),
All purpose flour or maida- 260 gms,
Baking pwd- 2 tsp,
Fresh lemon juice- 60 ml ( juice of 3 small lemon ).
Lemon frosting:
Icing sugar-1 cup or 115 gms( sifted ),
Fresh lemon juice- 2 to 3 tbsp ( juice of 2 to 3 lemon).
Method:
Pre heat oven to 350 F or 180 C.
Place oven rack in the center of the oven.
Butter or spray a non stick 9 inch springform pan or a plain round 9 inch baking pan.
Grease and line the bottom of the pan with butter paper.
Sift or whisk together the flour,baking pwd and lemon zest.
In the bowl of your mixer beat the butter for 1 minute.
Add the sugar and beat until light and fluffy( 3 to 4 minutes ).
Scrape down the sides and bottom of the bowl as needed.
Beat in the vanilla essence.
Add the eggs one at a time,mixing well after each addition ( batter will look curdled )
Add the flour mixer in three additions,alternately with the lemon juice( in two additions )
mixing until you have a smooth paste.
Pour the batter into the prepared pan.smoothing the top with the back of the knife.
Bake the cake for 40 to 50 minutes or until a toothpick inserted comes out clean.( do not over bake or the cake will be dry )
Place the cake on a wire rack to cool for 15 minutes.
Gently remove the cake from the pan and put it on wire rack.
When the cake is still warm pour the frosting over the cake.
With a knife spread the frosting evenly on top and let it drip down the sides.
Let the frosting dry before covering and storing.
The cake can be kept for several days in a air tight container.
This is a very moist,light and tangy lemony flavoured cake .The best part is the sweet lemony frosting.It goes very well with the lemon cake.
Lemon frosting:
Place the sifted sugar in a small bowl.
Add 2 tbsp of lemon juice and stir with a whisk until you have a thick and smooth glaze ( pouring consistency )
Add a few drops of lemon juice if needed.
