CHOCOLATE BUTTER COOKIES




These mouth watering cookies taste similar to the coffee day cookies. This is one cookie recipe which you would like to try again and again.

Ingredients

½ cup maida (All purpose flour)
1/3 cup butter
2 tbsp sugar
30 gms chocolate bar (Cadburys or any other)
1 tbsp rice flour
½ tsp vanilla essence
Milk( if necessary)

Method

First grind the sugar until finely powdered. Remove on a bowl, add butter and vanilla essence and mix well. Then add rice flour and maida. Knead to form a smooth dough. (Add milk little by little if necessary. Too much milk will result in a sticky dough). Then take a chocolate bar cut it into pieces and mix well with the dough. Preheat the oven at 160 degree Celsius for 10 minutes. Meanwhile grease and slightly flour a baking tray, take small balls from the dough, flatten them and place on the baking tray. Bake for about 20 minutes or until the lower part turns slightly brown and upper part is cooked. Remove the baking tray from the oven and allow it to cool. Once cooled chocolate butter cookies are ready to be eaten.

LOW FAT CHOCOLATE CAKE




Cakes are simply delicious and chocolate cakes are just irresistible. Cream, melted chocolate and nuts toppings makes it even more delicious. I have given below a recipe of basic low fat chocolate cake. It utilizes just a tbsp of butter and is therefore a healthier alternative to the regular chocolate cakes without compromising on the taste.

Ingredients

1 cup milk
2 tbsp vinegar
1 cup maida (All purpose flour)
3 tbsp unsweetened cocoa powder
1 tsp baking powder
½ tsp soda bi carbonate
A pinch of salt
1 egg
1 cup sugar (powdered)
1 tsp vanilla essence
1 tbsp melted butter

Method

First add vinegar to the milk and set aside for about 15 minutes. This is done to get sour milk. Meanwhile take a dry bowl, add maida, cocoa powder, baking powder, soda bicarbonate and salt. Mix well and then using a sieve, sieve it twice. This is done to incorporate air into the mixture. (For sieving the easiest method is to take big clean sheet of paper or plastic, place a sieve on top and add the dry ingredients on it. Raise the sieve and gently tap so that the ingredients are filtered. Do the same thing using another sheet. Once the dry ingredients are sieved twice, empty them on a clean dry bowl). Then take another bowl and beat the egg. When it has turned creamy, add the sugar, vanilla essence and beat until small bubbles are seen. Then add butter and beat again. It should be smooth and fluffy. Finally add the dry ingredients and sour milk little by little. Mix well with a spoon so that no lumps are formed and the batter is very smooth. Then preheat the oven for 10 minutes at 160 degree Celsius with the lower rods on and grease the baking dish with butter. Pour the batter on the baking dish and place it in the central rack. Bake for about 30 minutes at the same temperature or until a toothpick inserted comes out clean. (Temperature and time may change in your oven and hence keep a close watch if you are making for the first time). Once done, take it out and allow it to cool. Remove on a plate, add cream and toppings of your choice, cut into pieces and serve.






For more cake recipes visit the OTG recipes page


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GRILLED FISH IN AN OVEN




Ingredients

5 fish slices
½ tsp turmeric powder
½ cup water
½ tsp lemon juice
1 tsp oil
1 tsp garlic paste
1 tsp red chilli powder
Salt to taste
1 onion sliced

Method

First clean the fish pieces and wash with water. Then add turmeric powder, salt and ½ cup of water and mix well. Set aside for 5 minutes. This is done to remove the smell of the fish. Then wash again and remove the excess water. Now add oil, lemon juice, garlic paste, salt and red chilli powder. Coat the fish pieces well with the masalas. Preheat the oven at 180 degree Celsius for 5 minutes. Place the sliced onions on top of the fish pieces (optional) and place them on the grill in the central rack of the oven. Grill for about 15 minutes with both the upper and lower rods on at the same temperature. (The timing will change depending on the oven and the size of the fish pieces. So be careful if you are making it for the first time. If you are also using a prestige otg then always place a baking tray below as the juices from the fish might fall on the rods below).

You can also bake the fish. In this case do not add the onions. Grease the baking tray with some oil and place the fish pieces on it. Place it on the lower rack and bake for 10 to 15 minutes at 140 C with only the lower rods on. Then turn the fish pieces and cook for a similar time again. Garnish with onions and coriander leaves. Serve hot.


MINT RICE




On a day when you wish to make something that is different, tasty and yet easy to make, then mint rice is your perfect bet. The taste of mint lingers in the mouth and the addition of cashewnuts further enhances its taste.

Serves : 5
Ingredients

2 ½ cups Basmati rice
2 ½ cups mint leaves
3 tbsp oil
1 bay leaf
2 cardamoms
1 cinnamon stick
2 cloves
4 to 5 peppercorns
1 onion finely chopped
½ tbsp garlic paste
½ tbsp ginger paste
2 tbsp coconut paste
5 cups of water
1 ¼ tsp salt
1 tsp red chilli powder
3 tbsp cashew nuts chopped and roasted

Method

First wash and soak the basmati rice in water for 15 to 20 minutes. Meanwhile grind the mint leaves into a paste and set aside. Now heat oil in a pressure cooker or pan, and add the bay leaf, cardamoms, cinnamon, peppercorns, cloves, and onions. Saute for about 2 minutes. When the onions turn slightly transparent, add the garlic and ginger paste and sauté for some time. Then add the drained rice, mint paste and mix so that all the ingredients are completely mixed with the rice. Then dissolve the coconut paste in 1 cup of water and add to the rice. Finally add the remaining 4 cups of water and season with red chilli powder and salt. Mix well and bring it to a boil. Then close the lid and pressur cook for 10 minutes.(Alternatively, you can cook in the open pan as it is by cooking on medium heat and stirring in between so that the rice does not stick to the bottom. Do not mix vigorously as the rice might break. When most of the water has evaporated and very few bubbles are seen, reduce the heat, close the lid and cook till all the water has evaporated). Once done add the chopped cashew nuts and serve hot with tomato sauce or any chutney of your choice.


MINCED MEAT SAMOSA (KHEEMA SAMOSA)



Kheema samosa or minced meat samosa is a very delicious type of samosa commonly prepared in the North Arcot district of Tamil Nadu. Here there are several layers of dough on top of each other and the samosa is usually stuffed with minced meat (kheema) filling. As a result these samosas are crunchy on the exterior and spicy and soft in the interior.These delicious Kheema samosas are a must have during festivals and parties and no Ramadan iftar party is complete without this. Kheema samosa can also be had for breakfast or as a snack. It is so tasty as it is that you do not need a chutney or side dish to accompany it. Since it is fried it is not for the diet conscious. And yes it does take some time to prepare it. But this is one dish you will surely not want to miss!! 

This recipe makes 18 to 20 samosas.

LOW FAT TANDOORI CHICKEN




Tandoori chicken is a very popular dish in India and abroad. In this the chicken is marinated in yogurt and a mix of spices. It is simply delicious and is often served as a starter. The low use of oil makes it a healthier option as well. Conventionally the tandoori chicken is made in a clay oven but it can also be made in a regular grill or a convection microwave oven.

Ingredients

250 gms boneless chicken pieces

½ cup yogurt

½ tsp lime juice

1 tsp red chilli powder

½ tsp salt

½ tbsp garlic paste

½ tbsp ginger paste

1/8 tsp turmeric powder

½ tsp chicken 65 masala

½ tsp garam masala

Method

Mix all the ingredients in a bowl and keep the marinade in a refrigerator for 24 hours. Preheat the oven at 250 degree Celsius for 5 minutes. (I have used a Prestige otg). Brush the skewers or grilling rods with little oil and insert the chicken pieces. Place the rods in the oven in the central shelf and grill for 25 minutes at 250 degree Celsius with both the upper and lower rods on. Keep a constant vigil over it if you are making this for the first time as smaller pieces might be cooked in about 20 minutes while larger pieces might take about 30 to 35 minutes to cook. If you are also using this type of otg always place a baking tray in the lower shelf as juices from the chicken might fall on the rods below.






If you are using the rotisserie mode then insert the chicken pieces in the rotisserie rod and cook for 40 to 45 minutes at 250 degree Celsius. This takes more time to cook than the normal grilling method. The plus point is that the chicken is cooked evenly.

Once done serve hot with onion rings, half a lemon and coriander leaves.
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