Monday, 25 March 2013

Chicken Savoury Muffins

What happens when you have left overs like rice? Make use of it for fried rice, curd rice and all other types of rice or may be make some (kondatams)fryums with them. I was clearly in no mood to make these simple things, now that the baking bug has caught me. I googled and googled until my search landed me on a page I really really liked and excited me.

I was short of few ingredients and I sent AR to fetch them for me. Ya, a very supportive husband that way, but oh he did not know what I was about to do with those ingredients. He was in total awe when he finally got to taste them.

This is definitely on the higher side of calories but its so filling that one can't eat more than two or three muffins at a stretch. So lets get started.

Left over cooked rice              - 1 cup 200 to 300 gms
Shredded Roasted Chicken    - 3/4 cup 150 to 250 gms
Eggs                                        - 3 to 4 depending on how much rice you have used
Oregano, basil, pepper, salt    - as per your taste.

My way of making

1. Mix all ingredients together along with spices.
2. Preheat oven to 180C and prepare a muffin tray.
3. Spoon some of the mix into the muffin tray and bake until around 20 minutes till you see a crust like formation on the top of the muffin or a toothpick inserted to the centre comes out clean.
4. Let them cool.
5. Relish them fresh

1. The original recipe calls for some cheese. Since I had none with me I skipped them. I am sure it would taste heavenly with them.
2. Not sure if this could be done without eggs. If anyone tries it out please let me know as well.
3. Chicken could be replaced with some peas masala, paneer masala, mushrooms and much more.
4. Mine was done around 17th minute so keep an eye from around 15.
5. I haven't added any veggies like tomatoes and onions separately since the roasted chicken already was prepared with a masala base.

Friday, 22 March 2013

Sponge Cake - Condensed milk

So what happens when your refrigerator conks off and you have butter, condensed milk, ghee, curd and all the other dairy products stored up, well would not matter much if it was the winter season but cant vouch for at this time of the year, so I just used up the condensed milk to make some sponge cake. This time around I used some butter too( yup! thanks again to the break down.) The beauty of condensed milk is that you just don't have to add sugar to the cake batter.

Sponge cake either way doesn't require much ingredients but this one is even more simple.

1.5 cups all purpose flour (approx to 200 gms)
1/2 cup milk
1/2 can (200 ml) condensed milk (that's all is what I had!)
1/2 cup room temperature butter
1.5 tsp baking powder
3/4 tsp baking soda
1 tsp vanilla essence

My way of making
1. Sift the flour,baking powder and baking soda together well so as to blend them with each other.
2. In a separate bowl mix together all the wet ingredients except milk.
3. Make some space in the center of the bowl of mixed dry ingredients and pour the wet ingredients into it.
4. If needed add milk step by step till you get a batter that is of ribbon form. Do not over mix as this will lead to stiff cake and more of milk will lead you to a very very moist cake.
5. Oh did we miss Pre Heating the oven to 180C?. Meanwhile prepare the greased loaf pan or cake tin and pour the batter into it and bake at 180C till about 20 minutes. Mine was done just around 18 mts so you may want to watch out by 15 mts.
6. Let it cool and enjoy as such or with some chocolate sauce just as I did. (My attempts at making the perfect chocolate sauce at home itself is still on.)

1. Cake quality depends very much on how much mixing you do to the batter.
2. You could use some sprinklers to decorate the cake.
3. You could substitute milk with some orange juice as well.

On other notes if you would like to know more about egg-less baking here is a link  for your reference.

Thursday, 7 March 2013

Sprouted Salad

With the ever growing demand for ladies to be on feet 24*7*365, snacking is definitely needed. What if that could be made healthy and quick fast snack. Proteins definitely play a big part in keeping the day going. What better than sprouts to fulfil the need of proteins. Typically sprouts could be made from anything like chickpeas to green gram to horse gram. Green gram and chickpeas usually makes up for sprouts but not many are in favour of horse gram. My stint with horse gram started way back in school when I was told to have them just steamed or as a sprout for health reasons. Then I just hated it. Now I tend to have them whenever I get a chance given the reason that AR is in favour of it too.

Horse gram definitely has its heath advantages like weight loss and sugar control.

100 gms sprouted horse gram
2 medium sized onions (chopped)
1 to 11/2 medium sized tomatoes (chopped)
1 tsp Olive Oil
1/3 tsp Vinegar
Salt - as per taste
Freshly ground Pepper - as per taste

My way of making
1. Soak horse gram overnight and drain water next day and leave it aside to sprout.
2. Steam the sprouted horse gram for few minutes before making the salad.
3. Mix Olive oil and vinegar to make the salad dressing and keep aside.
4. Mix together sprouts, chopped tomatoes and onions together with salt and pepper.
5. Add to this the salad dressing and toss them for seconds.

Makes a good filling snack on a very busy day!

1. You will need to clean and wash the horse gram well since stone and mud particles are easily a spoil sport in this dish.
2. The general rule to make salad dressing is 3:1 wrt to Olive Oil to Vinegar.