Chocolate Chip Cookies

When you live with a five year old you need to make cookies. I am making it sound like a punishment but it was so much fun. I made two different types of cookies and my niece helped me. I put a chair for her in the kitchen and she was standing on it through out. We had lots of fun. When you are doing something that the kids like they become very generous with kisses, hugs and what not. Do remember to take out time from all the cooking to take full advantage of the situation. ;)

I had made these cookies even before Christmas but getting a chance to post them now. These cookies fall into the category of soft, chewy and thick cookies. I don't know about you but I am the one who likes soft and chewy cookies. No other kind of cookies can please me. Maybe that's the reason the other chocolate filled cookies couldn't win my heart. They were not chewy, less softer than these and one could easily break them. I would put up the recipe for the chocolate filled cookies as well very soon.

I shaped the cookies differently this time. I made the cookies jagged head. The cookies had a rough and cranky surface which added to the texture and the looks. The softness and the texture of the cookie was enhanced by the melted butter, extra egg yolk and the brown sugar. I absolutely love the brown sugar texture in all the dessert. Be precise with the measurement and the shaping steps and these cookies will surely rock your world.

Lets hear out the recipe for these cookies and let them be their own judge.

Chocolate Chip Cookies

Makes about 24 large cookies

Recipe Source: Brown Eyed Baker

Ingredients:

1. 300 grams all purpose flour

2. 1/2 tsp baking Soda

3. 1 1/2 stick butter or 170 grams butter

4. 200 grams dark brown sugar

5. 100 grams granulated white sugar

6. 1 egg + 1 egg yolk

7. 2 teaspoon vanilla extract

8. 150 grams semi sweet chocolate chips

Steps:

1. Mix in the dry ingredients (all purpose flour, baking soda) together and keep aside.

2. Melt the butter and beat in the brown and the white sugar in it either by hand or an electric beater.

   I do it by hand and that's why I powder the white granulated sugar before putting it in the butter. 

   It takes much less time to blend in the powdered sugar in the butter.

3. Now add in the eggs and vanilla extract and blend well.

4. Add the dry ingredients to this mixture. Also add the chocolate chips.

5. Make a dough out of this mixture.

6. Pre heat oven to 165 degree celsius. Cover a baking tray with parchment paper.

7. Take about 50 grams of dough in your hand. Make a ball out of it and break the dough ball into half from the center. 

   Rotate both the halves by 90 degrees to bring the rough surface upwards. Join both the halves at the bottom by sticking them together

   and make them into a single ball. Make sure that you don't even out the surface while doing this.

8. Bake the cookies for about 20 minutes until they start to crisp out on the edges. They will be 

   golden brown in color, edges would have started to harden out and the centers would still feel soft.

9. Take the baking parchment out of the oven. Let them cool. If you try to take the cookies off the parchment paper

   when hot, the cookies would break. Take them off once cooled.

10. Serve with milk or just like that.

These are my most favorite cookies. I still remember their taste in my mouth. Make them and keep them in an air tight container. 

Have fun baking and eating :)

Wholewheat Pumpkin Walnut Almond Streusel Cake

Omg! It has been a long time since I have penned down here.

First of all a very happy new year to everyone. May this post and many more to come
find you all in good health and peace. Have a glorious year ahead filled with full of fun :)

As the name already speak out, I made a wholewheat pumpkin walnut almond streusel cake. I wanted to make something sweet and special.

I had my eyes upon this cake for sometime now. I had to start travelling the next day and I thought this would be a good treat for me on the train. Oh I just love the train journeys. They are so much fun. You are on the go, no one disturbs you, you witness marvelous views along the journey, meet new people and see different things happening around. I just love the whole experience. And you know what! This post has been written during the train journey.

Newer things are happening in life and new decisions are being taken. Maybe this cake is celebrating those or who knows maybe this cake is celebrating  just good food and good life around me. Believe me, this cake needs no reason. I am not happy with myself as I have not done justice with the photo. The photo does not do justice to the absolutely delicious cake.

But I promise I will do better next time.

Does it happen with you guys that you can't eat right after you cook. I mean I can, but I can't eat as much as I normally do. Or I can't eat the normal portions me and my sister usually eat. I enjoy it a bit later. Like I did in the train. I also offered it to the gentleman nearby and he was about to take it. But I suddenly remembered that he ordered vegetarian for dinner and I was not sure if he would eat egg. I asked him to have and as he was about to take some, I asked him if he would eat egg. He said no and I apologetically pulled back my hand. Then while watching a movie I had the whole big piece.

Oh my my! It was a beauty. The taste of the streusel made my taste buds dance. I am telling you, the photos are not doing justice. But I could not resist myself from posting this recipe. I wanted  everyone to have access to this beautiful cake.

I have blabbered a lot. Go and make this cake. You won't regret. One specific note: As mentioned do use the spring form cake pan and not the normal one. Or else the cake may break. Its a soft cake. I didn't had my spring form pan and used the normal one. Which explains why this post does not have a full picture of the cake ;)

And also one learning from all the baking I have done. Brown sugar works wonders with desserts. I love it. It brings out a strong molassey flavor. I can never forget the feel of the streusel in my mouth and neither will you.

Now enough of talking. Let me go straight away to the cake recipe.

Absolute bliss!

Almond Walnut Streusel Cake
Bake in a 9 inch springform cake pan
Recipe Adapted from : The White Ramekins

Ingredients:

For the streusel:
1. 40 grams (1/3 cup) Whole wheat flour
2. 100 grams (1/2 cup) dark brown sugar
3. 1 tsp cinnamon powder
4. 20 g Walnuts (original recipe uses just walnuts. I put in almonds too. I had whole walnuts and breaking them was a long and painful process. )
5. 50 grams almonds
6. 50 grams cold butter, cut in chunks
7. pinch of salt

For the cake:
1. 130 grams (1 cup) whole wheat flour
2. 55 grams (1/2 cup) all purpose flour
3. 1 tsp ground ginger
4. 2 tsp cinnamon powder
5. 1/4 tsp nutmeg powder
6. 2 tsp baking powder
7. 1/2 tsp baking soda
8. 100 grams butter
9. 2 eggs
10. 200 grams (1 cup) brown sugar
11. 60 grams (1/2 cup) pumpkin puree
12. 80 grams (slightly less than 1/2 cup) yogurt
13. pinch of salt

For the dripping:
1. 55 grams (1/2 cup) confectioner's sugar
2. 1 tsp vanilla extract
3. 1 tbsp milk


Steps for the streusel:
1. Warm up a non stick pan and lightly toss the chopped walnuts and chopped almonds.
2. While the nuts are being toasted, sift the flour, salt, cinnamon and brown sugar together.
3. Put in the chunks of butter in this mixture.
4. You have to make a crumby mixture now of the butter and the flour mix. You can do it by hand or by giving it a go in the mixture for a minute or two.
5. Now add the toasted walnuts and almonds into it.

Steps for the cake batter:
1. Mix the dry ingredients (whole wheat flour, all purpose flour, cinnamon, ginger, nutmeg, salt, baking powder, baking soda) together.
2. Beat the butter and sugar together till it forms a nice mix (alternatively melt the butter and mix in the sugar in it well enough)
3. Now add the eggs one by one while whisking the mixture properly.
4. Now add in the yogurt and the pumpkin puree and mix well.
5. Add this mix to the dry mixture.

Steps to make the drizzle:
1. Whisk the vanilla extract, milk and sugar together. Add milk to adjust the consistency
so that it is easy to drizzle.

To assemble:
1. Pre heat an oven at 175 degree celsius
2. Prepare a spring form pan by buttering it with butter
3. Pour in half of the batter, then place half of the streusel on it. Now pour over the rest of the batter and then layer the rest of the streusel on it.
4. Bake for around 25 minutes or till a tooth pick comes out clean.

After the cake cools down take it out of the spring form pan.

Pour over the drizzle and serve.

It is an amazing cake. Uses such a variety of ingredients and the flavor comes out together so well.
It is definitely a treat. :)

Orange (Kinnow) Marmalade

Yes I made Marmalade.

To be frank, its not long back when I didn't even know what marmalade is. Let alone I would imagine making it. But I was planning to make the traditional Christmas Cake this time. The recipe for the cake needed marmalade. I got excited and scared. First of all, I read in detail about the major differences between marmalade and jam. What happened next is part of history now and this post is a proof of it.

I don't usually go out buying things if I can make them myself. Even if I am time or ingredient pressurized. I didn't had oranges but I had something very similar from the citrus fruit family. I had kinnows. It looks very similar to orange. It has a lot of seeds in it so it is not that easy to eat it. My sister and brother in law had bought kilos of it over the weekend and I utilized about a kilo out of them. The traditional orange marmalade uses seville orange which is a much bitter tasting orange and hence is used in making marmalade. Seville Oranges are also preferred for making marmalades as their seeds have high pectin content (pectin helps in setting up the jam). I reduced the amount of sugar in the recipe to balance the bitterness of the much sweeter kinnows.

I made so much marmalade that it filled 1 big and 2 smaller jars. Smaller jars would make good gifts for my friends whom I am about to visit. :)

What is the basic difference between marmalade and jam? While making marmalade, the peel is also added and cooked. The peel adds to the bitterness of the fruit preserve.

Making marmalade is not a lot of hard work. But yes, it does require you to follow a series of steps and takes a few hours to cook. Believe me, its all worth the effort. ;)

Orange Marmalade
Recipe Adapted from: TheWednesdayChef

Ingredients:
1. 1 kg Kinnows ( You can use a different version of orange and adjust the sugar accordingly)
2. 900 g sugar
3. 2 litre water


Steps to make the marmalade:

1. Wash the oranges. Remove the peel by making cuts on the peel which divides it into four.
2. Chop the peel. I chopped it to a width of 2-3 mm that is neither too thick nor too thin. You can chop as per your liking.
3. Put the peel in a cast iron pot.
4. Squeeze the juice out of the peeled fruit in the pot. Carefully remove the seeds and keep them aside.
5. Chop the flesh from which juice has been squeezed out and add to the pot.
6. Take a muslin cloth and place the seeds in it. Tie the mouth of the cloth and put it in the skillet.
7. Add water.
8. Cover and bring the mixture to a boil. Let it simmer on medium heat till the peel becomes soft and translucent. It took the mixture around an hour to reach that point.
9. Let the mixture rest overnight. ( I covered it and left it on the gas)
10. Remove the cloth from the mixture while squeezing the juice out of the cloth back in the skillet (make sure the mouth of the cloth remains tied up).  The seeds were cooked with the mixture as they contain pectin which helps in setting up of jams or marmalades.
11. Bring the marmalade to boil. Add the sugar and stir well while still on boil.
12. Cook on medium flame while stirring occasionally for about 30 minutes to an hour or till the marmalade reaches the point where it can set.  To check for the setting point, place a few plates in the freezer. At an interval of 5-7 minutes (after the initial 30 minutes), place some of the marmalade on the plate taken out from the freezer. If the marmalade is runny, keep cooking. If it sticks and is wrinkly, the marmalade is done. Wrinkly means, if you push the marmalade with your finger, wrinkles appears on its surface.
13. Keep some air tight jars well washed and dried up. As soon as the marmalade is cooked, pour it in the jars and seal well.
14. Let the marmalade jars rest overnight.

Enjoy the marmalade. Use it in desserts or spread on toasts. ;)

Soon enough I am going to post a recipe of Christmas Cake which uses it. :)

Wholewheat Pita with Baba Ghanoush, Yogurt Cucumber dip and Spinach & Corn Kebabs

I wanted to make pitas for dinner. It was too late to soak the chickpeas for hummus and falafel. But there were other things that I could manage within the given time. I made wholewheat pita, homemade tahini, baba ghanoush, yoghurt cucumber dip and spinach & corn kebabs.

It was a wholesome and healthy meal. It was the kind of lebanese mezze I always imagined serving up. Everything tasted delicious and the combination of all the flavors and cool/hot components went amazingly well together.

Most of the pitas puffed up and a few did not. I didn't care as all of them tasted delicious. :)

I am posting recipes for all the different components of the platter separately so it is easier for everyone.

The recipe of the pita involves making sponge and dough separately.

Whole Wheat Pita
Recipe Source: Wildyeastblog
Makes 8 pita breads

Ingredients for the sponge:
1. 225 g whole wheat flour
2. 1 1/2 tsp active dry yeast
3. 280 g lukewarm water

Ingredients for the Doughs:
1. Sponge made above
2. 1.5 tsp salt
3. 1.5 tsp olive oil
4. 185 g whole wheat flour

Steps to make the sponge:
1. Activate the yeast in half of the lukewarm water i.e. 140 ml. (Dissolve a pinch of sugar in the water and then dissolve the yeast. Keep aside for 10 minutes or till there is formation of foam on the top)
2. Combine all the ingredients of the sponge together. Keep aside the covered sponge for an hour.

Steps to make the dough:
1. Add salt and oil to the sponge and mix well.
2. Add flour and mix well. The dough would be very sticky.
3. Flour a work surface and transfer the dough to it using a spatula.
4. Start kneading the dough. Add little more water and flour as per the requirement.
    If the dough is too sticky add some water. Knead. If it is still sticky add some flour.
    I had to knead for about 15 minutes to bring on the smoothness in the dough.
5. Place the dough in a bowl and cover it. Keep aside for 1.5 hrs or until double in size.

Steps to make the Pita bread:
1. Take out the dough and knead for a few minutes to degas it.
2. Divide the dough into 8 balls of equal size.
3. Roll out the dough in a circular shape with a diameter of around 7-8 inches. The thickness will be of around 2 mm. Leave them on the work surface covered for 10 minutes.
4. Preheat your oven to 230 degree Celsius with the baking stone inside it. I didn't had a baking stone so used the baking tray instead by turning it upside down.
5. Place a parchment paper on the baking tray. Sprinkle a little flour on the paper.
6. Bake the pita by placing it on the parchment paper for around 4 minutes. They will puff up. If they don't puff still take them out.
    I brushed one pita with water and it also helped in puffing up the pita.
7. Keep baking and serve hot.

Baba Ghanoush
Recipe adapted from: Baba Ghanoush
Makes about a cup full

Ingredients for Baba Ghanoush:
1. 1 medium sized egg plant
2. 1 finely chopped garlic clove
3. 2 tbsp tahini (sesame paste, make a paste of toasted white sesame seeds and olive oil. The paste should be thick yet pourable)
4. juice of half lemon
5. salt to taste
for garnish:
6. 2-3 tbsp olive oil
7. fine chopped coriander leaves

Steps to prepare the Baba Ghanoush:
1. Poke the eggplant with a fork. Roast it well.
2. Once the eggplant cools down a bit, remove the brown skin.
3. Mash and mix the eggplant well with other ingredients. Don't make it too smooth.
4. While serving pour the olive oil and the chopped coriander on top.

Yogurt Cucumber Dip
Recipe source: Cucumber Dip

Ingredients for the yogurt cucumber dip:
1. 1 medium cucumber
2. 1 teaspoon cumin seeds, toasted
3. 350 gram thick yogurt
4. 1 garlic clove, minced well
5. fine chopped mint or coriander
6. a pinch of red chilly powder
7. salt to taste

Steps to prepare the yogurt cucumber dip:
1. Peel the cucumber and remove the seeds. Chop the cucumber.
2. Stir the yogurt till it become smooth.
3. Add all the ingredients to the yogurt.
4. Keep in the fridge till required.

Spinach & Corn Kebabs
Makes 8-10 kebabs

Ingredients for Spinach & Corn Kebabs:
1. 1 medium size fine chopped red onion
2. handful of boiled corn kernels
3. half of a spinach bunch, chopped very finely
4. 1 finely chopped green chilli
5. 3-4 tbsp corn flour (or as per the binding needs)
6. 1/2 tsp red chilly powder
7. 1/4 tsp garam masala
8. 1/4 tsp dry mango powder
9. oil to fry
10. salt to taste
11. Add water only if required ( spinach has good amount of water content)

Steps to prepare the kebabs:
1. Mix all the ingredients together.
2. Prepare around 8-10 balls out of the mixture.
3. Heat oil in a wok and deep fry the kebabs until golden brown.

Steps to assemble the pita:
1. Cut the pita open.
2. Place one or two kebabs in it.
3. Fill the pita pocket with baba ghanoush and cucumber dip as per your liking.

All the components, standalone and together, turned out to be amazing. I didn't miss falafel at all. ;)

Go ahead and make this wholesome healthy meal of wholewheat pita and the other various components in this lebanese mezze.

Happy Holidays :)

Chicken Biryani

I don't think there is anyone who eats chicken and doesn't love chicken biryani.

I love it. I specially fell in love with it when I was working at an Italian restaurant. Well you would be thinking, biryani and Italian, what kind of a combination is that?

All the chefs in the kitchen were Indian and a few were from Nepal. Everyday, the dinner for the people working in the kitchen and service area was made by a Chef assigned for the same purpose. Though the dinner used to be mainly some lentil and rice with a dry vegetable or gravy. Who loves eating that everyday? Well, certainly I did not. I worked with Chef Surendra in the appetizer section. He hailed from South India. At the end of the day we sometimes made something exciting for us just to eat well and end the day happily. Chef Surendra used to make everything so perfect. And he was so humble and so easy going. He always made me learn new things and treated me so well. We three used to have dinner together everyday, I, Surendra Chef and Xavier Chef. Xavier Chef worked in the main section. Now I am not in touch with them but I had a conversation with Xavier chef just a few days ago. Whenever I eat or make chicken I remember those days and the tips of cooking chicken which Surendra Chef used to give me. He was amazing at making all kinds of chicken, prawns and actually everything. Whenever I would see him making something for dinner I would get happy imagining that it would end up on my plate. He always shared. He is a very nice man and I hope to get in touch with him soon. I had not planned but I think this post is kind of a thank you to him. I thank him for his kind nature, humble behavior, patience, ever green smile and simplicity. God make such people in fewer numbers now. I will always remember him. He may not even know that I do but yes I will always remember him.

Oh my god! I am getting so nostalgic. Amazing time it was. It happens with me all the time. Whenever I am cooking or I am in the kitchen I forget about outside things. I am involved, engaged and happy. Nothing bothers me anymore. So in the restaurant as well it was so very different. I never used to think about anything else while working in the kitchen. I just worked, served food and tried to improve.

Chef Surendra, this post and this chicken biryani is dedicated to you. You were my first mentor and I thank you for everything.

This chicken biryani is my own creation and has a special touch of the green cilantro chutney that I have been eating and making since I am like 8-9 years old. I don't eat food with chutney, instead I eat chutney with food. How so very obsessed I am!

I am providing the recipe here for this chutney/sauce which will last you for days though I just used a few table spoons of it for the marinade. But don't worry its a keeper. If you don't like it spicy then you may reduce the number of green chilies. I don't use any red chilly in the chutney. Store and save the chutney in the fridge. You can eat it with sandwiches, chapati, rice and so on.....

Chicken Biryani
Serves 3-4

Ingredients:

For the Marinade:
1. 2 chicken legs
2. 4 tbsp cilantro chutney  (recipe below)
3. 1 tbsp tandoor masala (I used store bought, I am about to post a recipe of home made tandoor masala very soon so hold on)
4. 2 tbsp ginger paste
5. 2 tbsp garlic paste

For the Cilantro Chutney:
1. half a bunch of coriander
2. 1 red Onion
3. lime juice - from half lemon (or as per taste)
4. 7-8 green chilies (as per taste and also depends on the bitterness of the chili)
5. 6-7 garlic cloves
6. 2 tbsp ginger paste
7. salt to taste
8. 2-3 tbsp water

For the rice:
1. 300 g basmati rice
2. 2 bayleaves
3. 5 - 6 black peppercorn
4. 3 cloves
5. 3 star anise
6. 4 small pieces of cardamom stick
7. salt to taste
8. 750 ml water

For the gravy:
1. 2 medium size red onion
2. 3 tomatoes
3. 2 green chilly
4. 1 1/2 tsp coriander powder
5. 1/2 tsp cumin powder
6. 1/2 tsp garam masala
7. 1/ 2 tsp red chilly powder
8. 1/2 tbsp garlic paste
9. 1/2 tbsp ginger paste
10. 3-4 tbsp olive oil
11. salt to taste

Also keep a handful of chopped coriander for garnish.

First prepare the chutney and then marinate the chicken. While the chicken is cooking you can do the rest of the preparation i.e. cook rice and make the gravy.

Steps to prepare the green cilantro chutney:
1. Wash and clean the ingredients
2. Coarsely chop and grind in a mixture.

Steps to marinate and cook chicken:
1. Mix the ingredients for the marinade together.
2. Make cuts on the chicken legs and cover properly with the marinade.
3. Keep the marinade for an hour in the fridge.
4. Preheat the oven to 200 degree Celsius.
5. Cook the chicken for 20 minutes. It will get golden brownish in color. If the chicken is well cooked, it will fall off the bone very easily.

Steps to prepare the rice:
1. Soak the rice and whole spices for 5-10 minutes in salt and water.
2. Cover and cook the rice till the water disappears. Rice shall be partially cooked.

Steps to prepare the gravy:
1. Saute the onion in oil.
2. Add ginger paste & garlic paste.
3. Take out some of the onion for garnishing the biryani.
4. Add the coriander, cumin, turmeric, red chilli powder and salt to the onion.
5. Add the tomatoes & green chilly and cook them properly.
6. Add cooked chicken and garam masala.
7. Cook for 2-3 minutes.

Steps to assemble the biryani:
1. Lay a layer of rice in a steam pressure cooker or any utensil with a flat base.
2. Lay a layer of the gravy.
3. Lay another layer of rice.
4. Lay another layer of gravy.
5. Garnish with chopped coriander and the onion.
6. Add 50 ml of water.
7. Cook for 5 minutes. Add more water if required.

Serve hot.

The biryani had an amazing taste and some wonderful flavors. The rice soaked with whole spices had an enriched aroma. The chicken was so well soaked in the marinade. You must have noticed the use of ginger and garlic paste a multiple times. Well, that's how much I love ginger and garlic. ;)

Overall an amazing recipe for chicken biryani. Have fun cooking and eating. 

Butter Chicken

Whenever I go to buy groceries it takes me quite sometime. I try to find newer sections with newer ingredients. Obviously I also buy chicken every time. Chicken is something I am a big fan of. There are so many ways to prepare chicken and it hasn't disappointed me yet. I am still putting in efforts to make my brother in law and sister eat chicken. I have been quite successful. They love whatever I make. I have made the empire hotel style chicken (one of the classics of the empire hotel range in bangalore), different versions of marinated chicken, tandoori chicken, chicken curry, chicken biryani and this time I made butter chicken.

My sister and brother in law just loved it. I have never seen them devouring any piece of meat like they devoured these chicken legs. My brother in law and niece ate the residual chicken for lunch the next day and they were one happy pair of father and daughter.

Butter Chicken is a typical punjabi curry which every punjabi loves to eat day and night. I know this through my previous experiences ;). Its their trademark dish and well the way it taste, it should be. Well I would be lying here if I say I don't love it. Though its true that I fell in love with it even more when I made it at home. I had fun making it and then eating it. We had it with tandoori roti.

If you are in love with butter chicken or more so if you are not, then make this. Its a well balanced recipe in terms of sweetness and sourness. The sweetness and smoothness of the cream blended well with the sourness from the yoghurt and lemon. The chicken was well cooked and I was at peace when I tasted it knowing that I have done justice to it.

Butter Chicken
3 chicken legs
Recipe Source: Rias Collection


Ingredients
For marinade:
1. 3 chicken legs  (As I said, I am still in the process of converting my sister and brother in law into hard core non vegetarians. Considering the progress, these quantities would change soon. If you want to make more you can adjust the ingredients accordingly. You can use any part of chicken. Do remember that the marinate should cover the chicken properly and should be enough to be mixed with the gravy as well)
2. 1 tbsp lime juice
3. 1/2 tbsp ginger paste
4. 1/2 tbsp garlic paste
5.  300 grams thick yoghurt
6. 3 - 4 tbsp tomato puree
7. 1 tbsp tandoori masala (You can get a packet of this in any grocery store)
8. 1 tbsp melted butter

For the gravy:
1. 1 tbsp ghee
2. 1/2 tbsp ginger paste
3. 1/2 tbsp garlic paste
4. 1/2 tsp dry fenugreek leaves (kasuri methi)
5. 80 g fresh cream
6. 1-2 green chili (as per taste)
7. 1 chopped tomato
8. salt to taste


Wash the chicken properly. I had kept it in the freezer, so I took it out and defrosted it in the microwave. Now make slits on the chicken legs. Mix the marinade ingredients in a bowl and add the chicken to it. Keep the bowl in the fridge for about 1.5 hours covered with a cling film. The marination works wonder if you give it enough time. So you can keep the marinate for a much longer time, say overnight. Well 1.5 hours just worked wonders for me so no complaints there.

Pre heat the oven at 205 degree Celsius. Take out the chicken from the fridge and spread it on a baking tin. Cook the chicken along with the left over marinade in the oven for 30 minutes or till the juices run clear. While the chicken is in the oven start preparing the gravy. I kept peeking in the oven to see the juices running out of the chicken :)

Heat up the ghee in a wok. Now add ginger paste and garlic paste. Fry for a minute or so. Then add chopped tomatoes and salt. Let this simmer for 10 minutes or until the tomatoes have completely softened up and seem to merge in. Now add the chicken, the left over cooked marinade, green chilli and kasuri methi. Simmer for 10 minutes. Add cream and let it melt properly.

No matter how much I talk about the taste of this chicken, it does not seem to do justice. Make it and tell yourself. :)

Have fun cooking.

Garlic and Rosemary Focaccia

Yes, I accept. I am on a bread expedition. No, I am not mad. :)

I have made Masala Focaccia and then The Perfect White Loaf. How can I not make another focaccia when the previous one turned out so well! Believe me its not just Mar*****a, bread baking also is addictive (all pun intended).

I always turn to Jamie Oliver if I have to find any full proof recipe. Oh, how much I love him! His food is wholesome, simple and gives warmth. He is trying to do a good deed. He wants people, specially young generation, to eat good and healthy food. He has taken up so many initiatives to achieve that. He has been to schools and colleges just to educate people that a school lunch could be a lot more healthy and nutritious. He has taught the people of UK to prepare their own meals (initiatives like 15 minute meals) and have taught them about healthy food. Another such initiative is a two level course designed specially for students to learn cooking and eat healthy. This recipe is from this course. I wish him good luck and hope he achieves what he is aiming. I share similar views. I feel that if we cook food at home more frequently, we will be having much more healthy meals. I want to encourage all my friends to start cooking at home and start eating a lot more healthy. Cooking and eating at home also brings families together.

Bread making process is a symphony for me. It is a therapeutic and a satisfying process such as writing and poetry. I am myself when I write. I am myself when I am making bread. It brings easiness and comfort to my life. Each creation is close to my heart. Okay, let me not get too poetic. I have another blog for poetry and writing so you guys are safe. :)

So tell me! What's better than fresh home made focaccia drizzled with olive oil? Don't think so much. Nothing. :)

Garlic and Rosemary Focaccia
Adapted from Jamie Oliver Course

Ingredients:
1. 500 g all purpose flour + extra for dusting
2. 312 ml water (water should neither be too hot nor cold, I warm up the water in microwave oven for about 25-30 seconds)
3. 3 1/2 tsp active dry yeast
4. 1 tbsp sugar
5. 1 tbsp salt + extra to sprinkle
6. 1/4 to 1/2 tsp black pepper (as per your taste)
7. 7-8 garlic cloves
8. 1 tsp dry rosemary
9. olive oil for greasing and drizzling

Proofing

As always start with proofing the yeast. Meanwhile you can measure out your ingredients. Proofing means activating the yeast so that it can eat upon carbohydrates and release carbon dioxide which will puff up your bread. To proof the yeast, mix the sugar in about 100 ml water. Sugar is the food for yeast. Now dissolve the yeast in the water by mixing it with a spoon. When it seems to have dissolved or have formed a semi solid paste, keep it aside for 5-10 minutes. If the top of the yeast has foam or bubbly layer, it has activated and is ready to use. If there are no bubbles, keep it for a few more minutes.

Mixing the Ingredients

Now sieve the flour and flour together. Make a well with the flour. Pour half of the water in the well. Now using a fork or your hands bring the flour from the walls of the well inside. It will start to form a spongy mixture. Now add the remaining half of the water in the well and mix well. The dough would have formed a sticky ball by now. You are ready to knead the dough.

Kneading

Flour the work surface and start kneading the dough. I have explained the importance and details of the kneading process in my previous post, The Perfect White Loaf. Kindly refer to that. I kneaded the dough for about 10 minutes and then took the window pane test. It was perfect.

The First Rise

Grease a bowl with olive oil and place the dough in it. Cover it with a damp tea towel and keep somewhere warm to rise. I kept it inside my oven. Let it rest for about an hour or till the dough gets double in size.

The Herb Seasoning

This step is basically preparing the garlic and rosemary that will go on top of your bread. Punch down the garlic cloves with the back of a knife or anything heavy. Now drizzle olive oil on the garlic and rosemary and sprinkle some salt and pepper to season them. Crush the garlic and rosemary together using your hand so that they blend into each others flavor.

Punching


Check if the dough has doubles in size. If yes, it is ready to be punched. Punching the dough will remove the big air holes and will give yeast fresh flour to feed upon. It will add to the texture and flavor of the bread. Punch the dough to push out the air. Knead the dough again for 3-4 minutes.

The Second Rise

Grease a 9x7 inch tin in which you plan to bake the bread. Place the dough in it and using your hands pull out the dough to cover the corners and sides of the pan. Spread the cloves and rosemary on the dough and push them in using your fingers. Poke the bread with your wet fingers to give the bread a simply authentic focaccia texture. Drizzle olive oil on the top of the bread. Remember that a good focaccia has a good amount of olive oil in it. Keep the dough covered with a damp tea towel again for its second rise. Let it rest for about an hour or till it doubles in size.

Baking

Preheat your oven to 220 degree Celsius. If you feel the bread has lost the dimply texture because of rising, poke it with wet fingers again. Sprinkle some salt and pepper on the top of it.
Keep it inside the oven for 15-20 minutes or untill it gets a golden crunchy top. It took about 15 minutes for the bread to cook. To check if it is cooked you can also tap the bottom of the bread and see if it sounds hollow.

Cooling and Slicing

After taking the pan out of the oven, take the bread out of the pan immediately so that it does not get soggy. Place it on the steel grill that comes with the oven. If you keep the bottom on a plate or any other surface which does not let air pass through, it will get soggy. Cut the bread in any shape of your liking. I cut it in long slices and had it with olive oil.

The bread was soft and light on the inside and crunchy on the outside.  It had the smoky flavor of garlic and the rosemary was working well with it. This recipe is definitely a keeper. You can replace the garlic and rosemary with herbs of your choice. You can eat it with butter, mayonnaise or any cheese dip. I just love to have it simply with olive oil.

So enjoy baking the bread and then eating it. Hope to bring some more delicious recipes to you.

Submitted for YeastSpotting