Friday, September 26, 2014

OVEN BAKED CHICKEN KABAB

Ingredients:
Chicken (skinless, boneless) - 500gm
Yogurt -  2 Tbsp
Red chilli powder - 1 Tsp
Salt - 1 Tsp
Ginger garlic paste - 1 Tsp
Lime - 1
Cooking spray like PAM

Equipment:
 1 bowl for the marinated chicken
 1 baking tray or dish lined with parchment paper

Preparation time: 30 mins (inclusive of marination time)
Cooking time: 20 mins

Method:

  • Wash and cut the chicken in to strips
  • Place the chicken in a bowl and add the yogurt, chili powder, ginger garlic paste, salt and squeeze in the lime juice.
  • Set aside for 20 mins for marination
  • Meanwhile, preheat the oven up to 400 degrees fahrenheit
  • Line a baking tray or dish with parchment paper and spread out the chicken strips on it.
  • Spray with PAM and put in the oven for 10 mins.
  • Turn the chicken pieces over carefully after 10 mins & cook for further 5-10 mins.
  • Remove carefully from oven and let it cool slightly.

Garnish with cilantro & serve with chopped onions, tomatoes or other vegetables.
This recipe can be used as appetizer or as chicken fajitas in burritos and other dishes.

Friday, August 22, 2014

PALMIERS


One of the things I love about being in the U.S is the easier access to a lot of food options. Almost every grocery store is loaded with what are known as "convenience foods". Sure, they come for a price, but at least they are accessible easily. One of the first things I bought as part of convenience food shopping was puff pastry sheets. The Pepper ridge farm ones are just right.
For beginners, the easiest recipe using puff pastry sheets is palmier. It doesn't require too many ingredients either.

INGREDIENTS
Pastry sheet - 1
Sugar - 2 cups
Egg -1

OTHER REQUIREMENTS
A flat surface to lay out the pastry sheet
A rolling pin
A brush to glaze the egg on the palmiers
Baking tray 
Parchment paper
Oven for baking

METHOD
  • Pour 1 cup of the sugar on a flat surface.
  • Unfold the sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar.
  • With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom.
  • Starting from one of the long edges, roll the pastry up tightly to the centre then repeat from the other side.
  • Chill before baking to ensure the palmiers hold their shape. If you’re short of time, 20 minutes in the freezer is best.
  • Remove from the freezer and place on a flat surface
  • In a bowl, crack an egg and beat it up lightly with a fork

  • Using a brush glaze the puff pastry roll on the top

  • Slice the dough into 3/8-inch slices

  • Place the slices, cut side up, on a baking tray lined with parchment paper. Leave space between the palmier to allow them to expand.

  • Preheat oven to 450 degrees Fahrenheit. Place the baking tray in for about 15 minutes.
  • The palmier are ready when they seem golden brown and crisp. You can either lightly brown them or leave them in a minute or 2, for the brown to deepen. Take care that the under surface can burn if they are left too long
  • Remove and let stand for 5 minutes. Garnish with more sugar if you like them sweeter.