Perfect Poori Masala Recipe

Poori

•  Whole wheat flour - 3 cups
• Semolina(rava) - 3 tbs
• Salt - 1 tsp
• Water 1 cup+2 tbs (or as needed)

 Potato masala

• Potato - 4 (400g)
• Onion - 2 (200g)
• Ginger - 7g
• Garlic - 8g
• Green chilli - as needed
• Curry leaves
• Cashew 2 tbs
• Tomato - a small (50g)
• Coriander leaves
• Fennel seeds - 1 tsp
• Turmeric powder - 1/2 tsp

 Method

 Potato masala

• Cut potatoes into cubes
• Cook them along with salt, turmeric powder and some water
• Add 1 tablespoon of oil in a pan and splutter 1 teaspoon mustard seed
• Add fennel seeds
• Add onion and stir and cook for 10 minutes until the colour changes 
• Add crushed ginger-garlic, green chilli, curry leaves, cashews and stir and cook for 2 minutes
• Add turmeric powder and salt as needed
• Now add cooked potato and water as needed
• Stir in tomato and coriander leaves
• Combine well and turn off the heat.
• Delicious potato masala is ready.

 Poori

• Add flour, semolina and salt to a bowl
• Add water little by little and make the dough
• The dough should not be too soft or too stiff
• Do not knead the dough a lot.
• Rest the dough for 10 minutes
• Then divide into small balls
• Roll each ball into disc; It should not be too thick or too thin
• Heat the oil for deep frying (210 degree Celsius)
• Slide the poori carefully into the hot oil
• Wait for a while and then press down gently with a spatula
• It will puff up; Flip and cook the other side also.
• Take out from the oil and make remaining poori in the same way
•  Serve hot with poori masala.

RESTAURANT STYLE CHICKEN HAKKA NOODLES RECIPE

Chicken Noodles

  Ingredients

• Hakka noodles 150g

  To marinate

• Chicken 500g
• Salt
• Vinegar 1 tsp
• Egg 1/2 
• Pepper 1/2 tsp
• Corn flour 1 1/2 tbs

  Vegetables

• Carrot 1 small (50g)
• Cabbage a small piece (50g)
• Onion 1 small (50g)
• Capsicum 1 small (50g)
• Spring onion 
• Garlic 2 tbs

 For sauce mix

• Soya sauce
• Red chilli sauce
• Vinegar 1 tsp

Other ingredients

• Eggs 2
• Salt & pepper 
• Sugar 1 tsp

 Method

• Boil 2 1/2 liters of water and add 1tbs salt
• Add noodles and cook until they are chewy and spongy. Do not over cook. Follow the packet instructions.
• Drain when they are done. Pour some cold water over the noodles to stop further cooking. Shake off the excess water and keep aside.
• Marinate chicken with the mentioned ingredients
• Cut veggies and set aside.
• Heat 2 tsp gingelly oil in a pan
• Crack 2 eggs and scramble on medium high flame. Do not over cook the eggs.
• Season with salt and pepper
• Transfer into a pan
• Heat more oil and shallow fry the marinated chicken until just cooked. Do not over fry the chicken. When they are done transfer into a pan and set aside.
• Mix together soya sauce, red chilli sauce and vinegar and keep ready.
• In a kadai /wok heat 2 tbs of gingelly oil.
• Keep the flame high.
• When the oil is hot enough, add onion and stir and cook for 1 minute.
• Further add carrot, garlic and spring onion white.
• Stir and cook for 1 minute.
• Now add capsicum and stir and cook for 30 seconds.
• Add cabbage and stir for 1 minute.
• Add salt ,pepper and sugar. Adjust the amount of salt and pepper according to your taste.
• Stir well.
• Add noodles and sauce mix and stir well without breaking them.
• Further add scrambled egg, fried chicken and stir for 2 minutes.
• Sprinkle spring onion green.
• Delicious chicken noodles is ready.
• Serve hot.

Restaurant Style Chili Chicken | Dry Chicken Chilli Recipe

Chili Chicken

Ingredients

 To marinate

• Chicken - 500g
• salt as needed
• Ginger garlic paste - 2 tsp
• Kashmiri chilli powder - 1 tsp
• Pepper powder - 1/2 tsp
• Vinegar - 1tsp
• Soya sauce 1 tsp
• Egg white - 1
• Corn flour - 4 tbs

 For sauce

• Soya sauce 2 tbs
• Red chilli sauce 1 tbs
• Tomato sauce 2 tbs
• Pepper powder 1/4 tsp
• Kasmiri chilli powder 1 tsp
• Vinegar 1tsp
• Water 3 tbs
• Onion 2 medium (150g)
• Capsicum 1 (75g)
• Green chilli - 6
• Ginger 8g
• Garlic 15g
• Sugar 1 tsp
• Spring onion

 Method

• Cut chicken into small cubes/strips
• Cut the onion and capsicum into 3cm cubes
• Finely chop the ginger, garlic, green chilli and spring onion  
• Mix together soya sauce, red chilli sauce, tomato sauce, vinegar, pepper, red chilli powder and water and keep ready
• Marinate chicken with all the ingredients other than corn flour
• Rest the chicken for 30 minutes
• After 30 minutes add corn flour and combine well
• Deep fry in hot oil
• Do not over fry the chicken
• Drain and keep ready
• Heat 3 tbs oil in a kadai/wok
• Keep the flame high
• Stir and cook for the cubed onions for 2 minutes
• Then add capsicum, ginger, green chilli and spring onion white
• Stir and cook for 2 minutes
• Add garlic and stir for 2 minutes
• Add sugar and stir well
• Now add the sauce mix and bring it to boil
• Add the fried chicken and stir for 2 minutes
• Finally add spring onion green 
• Delicious chilli chicken is ready
• Serve hot

Soft Milk Bread Recipe With Tangzhong Method

Ingredients

 For Tangzhong

• all purpose flour - 30g (3 tbs)
• milk - 150 g ( 10 tbs )

 For the dough

• all purpose flour - 330g ( 2.5 cups - 2 tbs )
• sugar - 45 g ( 3 tbs )
• milk - 90g ( 6 tbs )
• butter - 45g ( 3 tbs )
• salt - 1 tsp
• instant yeast - 1 tsp
• egg - 1 (50g )

 Method

 Tangzhong

• add flour into a pan
• add milk and whisk until no lumps remain
• turn on the heat 
• stir and cook until the dough thickens
• do not overcook
• turn off the heat 
• transfer into a bowl
• cover with a tight lid and allow it to cool down completely.

 Dough

• mix together flour and salt; keep this aside
• into another bowl add milk, yeast, egg and sugar
• combine well
• add the cooled tangzhong and the flour
• combine well
• transfer on to a firm surface
• knead for 15 minutes
• add butter and knead to incorporate
• as you knead the dough will becomes very soft and pliable
• transfer the dough in to a greased bowl
• cover and let this to sit until double in volume
• when it is ready punch down the dough 
• divide into 3 equal parts
• shape into ball and rest them for 15 minutes
• roll out each ball into a rectangle
• flip so the that the smooth side is now facing up
• roll again
• fold the opposite sides quarter way in to meet at the middle
• roll from one end to form a log
• pinch to close
• transfer into a baking tin ( tin size 8x4.5x4 inches ;shorter pans are not recommended)
• allow it to rest until 80% of the tin is full
• bake in a preheated oven at 190 degree Celsius for 30 - 35 minutes
• if the top becomes brown before time, cover the top with an aluminum foil and continue rest of baking
• when it is ready, take out from the oven
• brush top with melted butter
• remove from the tin
• allow to cool completely
• slice and enjoy

Chocolate Chiffon Cake Recipe | Cotton Soft Chocolate Sponge Cake

Ingredients

• maida /all purpose flour - 70 g ( 7 tbs *)
• cocoa powder - 30 g ( 5 tbs )
• large eggs - 5
• sugar -75 g (5 tbs )
• warm milk - 120 g ( 1/2 cup )
• oil - 75 g ( 5 tbs )
• cinnamon powder - 1/2 tsp
• vanilla essence - 1 tsp
• vinegar - 10 ml ( 2 tsp *)

 Method

• separate* whites and yolks of the eggs
• in a bowl mix together milk, oil, flour, cocoa powder, egg yolks, cinnamon powder and vanilla; keep this aside
• add vinegar into the egg whites
• beat this on medium speed until frothy
• now add the sugar in batches
• stop beating just before it reach the stiff peak stage. At this stage the tip of the meringue will be curved.
• add 1/3 of the meringue into the flour - vanilla mixture and mix gently
• now add this to rest of the meringue and fold gently until combined well
• once ready pour the batter into a 7X4 inch round tin. No need to grease the tin.
• swirl with a tooth pick, in order to remove big air bubbles if any
• cover the top with aluminum foil to prevent cracks 
• place this into a big tray and pour hot water in it; This method ensures steady rising of the cake without any cracks
• bake in a preheated oven at 140 degree Celsius for 90 minutes; as we give water bath the baking time will be more.
• during the last 20 minutes of baking , remove the foil.
• once ready take out of the oven and bang 2-3 times to prevent deflation* of the cake
• let the cake cool in the tin itself, upside down; this is to prevent deflation of the cake
• once the cake is cool enough remove from the tin 
• slice the cake and enjoy
• this cake is very light and soft

* note:

• tbs - table spoons (15 ml )
• tsp - teaspoon ( 5 ml )
• when you separate the eggs no egg yolks fall into the whites; if there is a tiny bit of yolk or any other fat content, the egg whites will not froth properly.
• if inside of the cake is not cooked thoroughly, it will deflate when it is out of the oven and the cake will not be soft.

Chocolate Mousse Recipe Without Chocolate

Chocolate mousse without chocolate

 Ingredients :

• condensed milk - 1/2 cup ( 120 ml )
• cocoa powder - 3 tablespoons ( 21g )
• whipping cream - 1cup (250 ml )*
• vanilla essence - 1/2 tsp

 Method

• add condensed milk into a bowl
• sift cocoa powder into it
• mix and combine well
• keep this aside
• into a large bowl take some ice cubes
• place a mixing bowl in it
• add the whipping cream and beat this well till reach soft peak
• now add the condensed milk +cocoa mix in batches
• add vanilla essence
• mix well 
• then pour into serving bowls
• put some chocolate chips or nut on the top
• chill in the refrigerator for 3-4 hours and serve

 Notes

* I used the whipping cream which contains 30% milk fat; Instead you can use non dairy whipping cream as well.

* Use cold cream for the better whipping result.

Easy And Delicious Milk Pudding Recipe

Milk Pudding

 Ingredients

• full cream milk - 650 ml ( 1/2 litter + 1/2 cup + 2 tablespoon )
• fresh cream - 250 ml ( 1 cup )
• sugar - 150 g (10 tablespoon )
• china grass ( agar agar ) - 10 g
• vanilla essence - 1/2 teaspoon
• strawberry crush as needed ( or any toppings of your choice )

 Method

• mix together milk, cream and sugar
• heat this on medium flame; no need to boil.
• meanwhile break the china grass sheet into small chunks
• wash it  2-3 times
• add 1/2 cup water and melt this on medium heat until dissolves completely
• now add the hot milk mixture into the melted china grass and stir on low heat for 5 minutes or until thickened
• then turn off the heat and add vanilla essence
• pour this into the pudding tray
• allow this to cool down completely
• now place in the refrigerator for 5 - 6 hours 
• then take out from the fridge; serve chilled.
• you can use any toppings if you like
• I used strawberry crush as topping.