Friday, April 15, 2011

LOW FAT BUTTER CHICKEN (INDIAN)(TRIED AND TESTED)




HI!!!!! TODAY I TRIED MAKING  BUTTER CHICKEN AND HAVE TO SAY,IM TOO EXCITED ABOUT THIS ONE.AS A KID I HAVE LOVED BUTTER CHICKEN ALL MY LIFE.I GREW UP EATING THIS UNTIL I REACHED AN AGE WHERE HIGH METABOLISM WAS NOT ON MY SIDE ANYMORE.I STILL DO EAT IT BUT MUCH MORE SPARINGLY.THE CREAM AND THE BUTTER IN BUTTER CHICKEN MAY FULFILL A FOODIE S APPETITE BUT THEY WILL ALSO ADD TYRES AND WEIGHT TO THE FOODIE . BUT HERES THE MAGIC OF THIS BUTTER CHICKEN TASTES JUST LIKE BUTTER CHICKEN BUT HAS NO BUTTER AND NO CREAM.INFACT ITS LOW FAT AND YOU CAN ACTUALLY CONSIDER THIS RECIPE AS A SECRET TO WEIGHT LOSS..........I CAN NOW EAT MY FAVORITE DISH AND NOT FEEL GUILTY........IM WRITING HER RECIPE DOWN AGAIN AND WITH A STEP BY STEP LINK......YOU ALL HAVE TO TRY THIS ONE OUT.....FOR MY VEGETARIAN FRIENDS,DO TRY THIS WITH COTTAGE CHEESE/PANEER.....YOU LL BE LICKING YOUR FINGERS......HERE GOES THE RECIPE

LOW FAT BUTTER CHICKEN

ALL THE LADIES ON BOARD ,HERE IS THE RECIPE OF BUTTER CHICKEN .ITS NOT AT ALL RICH BUT IS YUM AND QUICK TO MAKE. THE INGREDIENTS ARE AS FOLLOWS :

BUTTER CHICKEN LOW FAT (CUISINE:INDIAN) (TRIED AND TESTED BY SHIVANI MALIK)

1)CHICKEN 500 grams sliced or cut into chunks
2)ONION (RATIO IS IF 4 PACKETS OF CHICKEN THEN 4 LARGE ONION)
3)2-3 CINNAMON
4)4 LONG/CLOVE
5)2 TEJ PATA/BAY LEAF
6)LITTLE GARLIC PASTE 1 tablespoon
7)CARDAMOM 2
8)6-7 CHOPPED (OR ONE TIN )TOMATO
9)SALT TO TASTE
10)RED CHILLI 3/4 TSP
11)CORIANDER POWDER1 TSP
12)HALDI/TURMERIC -JUST A PINCH
13)GREEN CHILLIES-JUST SLIT FROM THE MIDDLE 4
14)FRESH CORIANDER FOR GARNISH
15)LITTLE CURD/yogurt ABOUT 1/2 CUP-3/4

1)TAKE A PAN AND PUT2 TSP OIL .NOT TOO MUCH BECAUSE THEIR WILL BE OIL COMING OUT OF CHICKEN AS WELL PUT LITTLE MORE OIL IF NEEDED ,NOW ADD ONION CUT IN LONG SLICES+CINNAMON +BAY LEAF + CARDAMOM+GARLIC PASTE - SAUTE ALL THIS IN OIL NICELY TIL THE ONION GETS LITTLE BROWN. 








OIL WITH CINNAMON BAY LEAF AND CLOVES


ONIONS WITH GARLIC PASTE BAYLEAF,CINNAMON AND CARDAMOM





















CLOSE UR GAS AND LET THE ONIONS GET LITTLE COLD. ONCE THEY ARE LITTLE COLD CHURN/BLEND ALL THIS WITH CHOPPED TOMATOES AND SOME CURD. TAKE BAY LEAVES OUT FOR SURE AS WE DONT WANT THIS BLENDED AND IT HAS ALREADY GIVEN ITS FLAVOR.



THE ONIONS BROWNING



















BLEND ONIONS WITH TOMATO AND YOGURT

















PS NOTE - DO NOT WASH THE EARLIER


PAN IN WHICH ONION WAS COOKED BEFORE AND LET THE LEFT OVER OIL OF ONION BE IN THE PAN

NOW TAKE THE EARLIER PAN AND SAUTE CHICKEN IN LEFT OVER OIL OF ONION. AFTER CHICKEN IS DONE, MIX ONION/CURD PASTE WITH CHICKEN AND ADD SALT TO UR TASTE,RED CHILLI,CORIANDER POWDER,PINCH HALDI,GREEN CHILLIES. 




CHICKEN COOKING TILL OIL COMES OUT














LET  CHICKEN GET COOKED UNTIL THE OIL COMES OUT AND STARTS FLOATING ON THE TOP... SERVE GARNISHED WITH CORIANDER
THE READY CHICKEN
NOW GARNISH WITH CORIANDER BEFORE SERVING .... ENJOY

Wednesday, April 13, 2011

RICH MUD CHOCOLATE CUPCAKE WITH CHOC GANACHE FROSTING

CHOCOLATE CUPCAKES





LINE YOUR MUFFIN TIN WITH CUPCAKE CASES
HI!!!!!!! FOR ALL OF YOU WHO ENJOY CUPCAKES,I HAVE A SUPER CHOCOLATE CUPCAKE RECIPE.AS WE ALL KNOW CUPCAKES HAVE TAKEN OVER THIS WORLD AND LEFT ALL OTHER DESSERTS FAR BEHIND.I THINK THE SIMPLE IDEA WAS BASICALLY PEOPLE WERE REALLY EXCITED ABOUT THE FACT THAT THEY COULD FULFILL THEIR SWEET CRAVING WITHOUT HAVING SOMETHING TOO BIG..ALSO THEY COULD HAVE ENOUGH VARIETY TO TRY DIFFERENT CAKES WITHOUT HAVING TO PICK UP THE WHOLE THING......SO CUPCAKES CAME IN AND THEN MINI CUPCAKES AND BEFORE YOU KNEW IT,EVERY BAKERY IN LONDON WAS PACKED WITH CUPCAKES....CUPCAKE MANIA WAS ALL OVER.WELL,I TRIED TO DWELL IN THIS AMAZING WHIRLWIND OF CUPCAKES AND MAKE SOME OF MY OWN. I FOUND A LOVELY RECIPE FOR CHOCOLATE CUPCAKES AND IT REALLY CAME OUT GOOD. IM PUTTING UP THE RECIPE AS WELL AS A TIP OR TWO.......ENJOY...CHECK OUT THE STEP BY STEP LINK AND A MORE ORGANISED VERSION OF THIS RECIPE ON "Recipes for Foodies"........HERE GOES THE RECIPE

RICH MUD CHOCOLATE CUPCAKE RECIPE

For The Cupcakes…
▪ 4 ounces cake flour
▪ 4 ounces super fine sugar
▪ 8 ounces unsalted butter
▪ 8 ounces dark semisweet chocolate
▪ 4 large lightly beaten eggs
▪ ½ teaspoon baking powder
▪ 1 tablespoon rum (optional)

For The Chocolate Ganache Icing…

▪ 12 ounces semisweet dark chocolate
▪ ¾ cup heavy cream

Method:

Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins.Place the butter and chocolate into a double boiler and stir until melted, then set aside.
ALL THE INGREDIENTS
CHOCOLATE AND BUTTER

MELT THE CHOCOLATE AND BUTTER
In another bowl beat the sugar and eggs with a mixer




mixer on slow until thick and well blended, then fold in the flour and baking powder.Slowly add the chocolate and butter mixture and mix until well combined then spoon batter into cases until they are approx half full and then place in the middle rack in your preheated oven.
Bake for approx 20 to 22 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make ganache, chop the chocolate and place it in a bowl, then heat the cream in a saucepan over medium heat until it just starts to boil. Pour the cream over the chocolate and let the chocolate melt for a minute, then mix until glossy & smooth.
Cover each cool cupcake with a layer of ganache and refrigerate the rest of the ganache until it is thick enough to hold its shape.Fill a piping bag with the remaining ganache and pipe a large rosette in the center of each cupcake.

Refrigerate cupcakes until the ganache has set.
FOLD IN FLOUR N BKG PWDR


BEAT THE SUGAR AND EGGS


FILL THE CUPCAKE LINERS HALF












CUPCAKES AFTER BAKING.SET TO COOL










NOW BRUSH A GOOD AMOUNT OF FROSTING ON CUPCAKE




























A LOVELY TIP:WHEN THE CUPCAKES COOLED,I USED AN APPLE CORER AND MADE A WELL IN THE CENTRE WHICH I FILLED WITH FROSTING TOO.IT RESULTED IN A VERY NICE AND CHOCOLATY LIQUID CENTRE!