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Wednesday, August 27, 2014

Better than take-out Chicken Fried Rice | Leftover recipes

We buy the fully cooked rotisserie chicken from walmart(read once a month) whenever we visit the place. I love it on my salads seasoned with some salt, pepper and garlic powder and then I love to make chicken salad with greek yogurt, pecans and cranberries which I have as it is or use it in sandwiches. This fried rice is my new favorite to use up the leftover chicken. Stir fried veggies, eggs, chicken and rice mildy flavored with soy sauce and loads of pepper ~ what more for a wholesome meal. I would recommend you to use sesame oil for the best results cos the nuttiness of the oil enhances the overall flavor of this dish.

Prep time: 20 mins; Cook time: 20 mins; Serves - 2-3

~*What U Need*~
Rotisserie chicken - 1 cup, chopped
Cooked basmati rice - 2 cups
Sesame oil - 2 tbsp
Yellow onion - 1, small, chopped
Carrots, beans - 1 cup, chopped
Frozen peas - 1/4 cup
Soy sauce - 2-3 tbsp
Eggs - 2, lightly beaten
Green onions - 1/8 cup, chopped
Salt, pepper

How I Made it:
Heat sesame oil in a large pan or wok. Add onion and fry till translucent. Add the peas, beans and carrots and fry until tender.

Move this to the side, and pour the beaten eggs onto the other side. Scramble the eggs. Once cooked, mix the eggs with the vegetables. Add the rice and chicken. Pour and gently combine. Add chopped green onions if desired.

Serve warm!!!

So thats it Folks...
With Love,

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Monday, August 25, 2014

Honey Oat Bread

So I bake our daily bread. So I am addicted to freshly baked bread. So I eat an extra slice of bread when I make them at home. Cos I know what exactly made their way into the bread. While it is mostly whole wheat with add-ins like nuts and dried fruits, I occasionally make the white variety too. That usually happens when I crave for something soft, fluffy and light like this honey oats bread. The mild sweetness from the honey makes this bread perfect for sandwiches with pestos or nutella, pestos being the current favorite.

Prep time: 10+10 mins; Cooking time: 50 mins; Makes 1 9×5-inch loaf

Adapted from here
~*What U Need*~
All purpose flour - 3 cups
Old fashioned oats - 3/4 cup
Instant yeast - 2 1/4 tsp
Salt - 1 1/2 tsp
Milk - 1 cup
Water - 1/4 cup
Unsalted butter - 2 tbsp
Honey - 1/4 cup

Warm Honey and oats for topping

How I Made it:
In the bowl of a standing mixer, combine the flour, oats, yeast, and salt. In a saucepan, warm the milk with the butter to 115F. Once the butter is melted, stir water and honey. Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer for 10 minutes, until the dough is smooth and elastic. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour. Once doubled, place the dough on a clean, dry work surface.

With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towel, and allow to rise until doubled, about 1/2 to 1 hour.Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil. When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats. Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes. Transfer to a wire cooling rack and allow to cool completely before serving.

Serve spread with butter and honey or a generous amount of cookie butter like me!!!

So thats it Folks...
With Love,

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Friday, August 22, 2014

Funfetti Cheesecake Sugar Cookie Bars

Generally the recipes that you see here on the blog are a week old just because I need time to sit, compose and edit my post and pictures. And with a hyperactive toddler in hand, time seems to be flying. Moreover he hates when I spend time on the laptop. All he does is comes over and with a stern voice says "close". So I generally edit a post when he takes his afternoon nap and that 2 hours is just not sufficient. But then there are certain recipes that needs to be shared immediately because they are 'yummy' and when they are certified yummy by a two year old, it has to go on the blog ASAP. Like these cookies bars.

Pappu has started learning colors. Well, its been a while and whatever he lays his eyes on, he immediately screams out the color. He loves his building blocks mainly because of the assorted colors and he loves anything and everything colorful. And these cookie bars were no less. Whenever he took a bite he would keep chanting all the colors that he saw on the bar.

Adapted with own changes from here
Prep Time: 20 mins; Cook Time: 25 mins; Yield: 6 large squares

~*What U Need*~
for the sugar cookie dough:
Unsalted butter - 1/4 cup, softened
Granulated sugar - 1/2 cup - 2 tbsp
Large egg - 1/2
Vanilla extract - 1 tsp
All purpose flour - 1/2 cup + 6 tbsp
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Salt - a pinch
Funfetti sprinkles - 1/8 cup

for the cheesecake filling:
Cream cheese - 2 oz, softened
Sour cream / greek yogurt - 2 oz
Remaining 1/2 of the egg
Powdered sugar - 1/4 cup
Funfetti sprinkles - 1/8 cup

How I Made it:
to make the dough: Cream the butter and sugar in a bowl until light and fluffy. In a large mixing bowl, whisk together flour, baking soda, baking powder and salt. Add egg and vanilla to the butter and beat well.

Add the dry ingredients and stir gently until the flour is incorporated. Stir in the funfetti. Chill the dough for atleast 2 hours or overnight.

to make the filling: In a large mixing bowl, beat cream cheese and sour cream until smooth and creamy. Add sugar and vanilla and beat well. Add egg and mix just until combined. Line a small cake pan with parchment paper leaving to hang on the sides. Preheat oven to 350 degrees F. Press 3/4th of the cookie dough onto the bottom of the prepared pan.

Pour the filling over the crust. Sprinkle with 1/8 cup of funfetti. Crumble the remaining cookie dough in your hands and place over the filling. Sprinkle additional 1 Tbsp of funfetti over the topping. Bake for 25 to 30 minutes or until the top is golden brown. Cool completely in the pan. Cut and serve. Refrigerate any leftovers for up to 3 days.

Serve with love.

So thats it Folks...
With Love,

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Wednesday, August 20, 2014

Eggless Chocolate Bread Rolls | HBC

Atlast I am done with July month's home bakers challenge. This month's challenge was hosted by Gayathri of Gayathri's cookspot, a talented home baker. Gayathri selected bread as the theme and her selection ranged from dinner rolls to pinwheels to soft bread rolls. I first thought of choosing the dinner rolls and pairing it up with homemade pav bhaji for dinner but then I was not feeling well last week and the plans took a backseat.

Finally yesterday I made these chocolate bread rolls for breakfast. These rolls are totally addictive, soft, pillowy and oozing chocolate with every bite. I stuffed some of the rolls with chocolate and the remaining with nutella. We totally loved the ones with the nutella. Even pappu had his share without any complaints. He loved playing 'finding chocolate' with every bite.

~*What U Need*~
For the bread:
Bread flour - 120 g/ 1 cup
Cake flour - 30 g / 1/4 cup
Sugar - 1 tbsp
Salt - 1/2 tsp
Milk - 5 gms / 1 tsp
Warm Water - 80 ml
Instant yeast - 3/4 tsp / 2 gms
Butter - 1 tbsp

Chocolate chips/ nutella

How I Made it:
Add all ingredients, except the butter, into a bowl and mix until a dough forms. Add the butter to the bowl and knead the dough with your hands until the dough is not sticky anymore. Cover the bowl with a damp towel and let the dough rise in a warm spot for one hour. After the dough has proved, deflate the dough on a floured surface. Cut the dough into equal pieces ( I made four). Roll each into an oval shape, big enough for your chocolate.

Place the chocolate almost on the edge of one side, cut the remaining dough in to strips, fold over and tuck underneath. Place on a lined baking tray. Cover your rolls loosely with plastic wrap and let rest in warm spot for the second fermentation round about 45 minutes. Preheat your over to 175 °C or 350 °F. Bake these rolls ± 14 minutes or until golden brown.

** Notes:
** Before eating, heat up 10 seconds in the microwave for runny chocolate and softer bread.
** I read the instructions wrong and baked the rolls for 30 mins covering it with foil from the 20th minute. Thats why my bread is more brown.

Serve warm!!!
So thats it Folks...
With Love,

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Monday, August 18, 2014

Spaghetti Aglio E Olio | Aglio E Olio | Pasta recipes

Pasta is not a regular at home these days mainly because the huss is not a big fan of pastas except for the Chicken Tortilleni Alfredo from Panera. He loves it totally and it is always part of his order whenever we visit our local Panera. I like Pasta not love but like because I like to take a break from dosas and idlis with homemade pizzas or pastas. Coming to today's recipe, I made this for my lunch when this sudden craving of pasta hit me. I didn't want anything fancy and this simple aglio e olio was just right for the day.

"Spaghetti aglio e olio ("spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish, coming from Napoli, as it is a variant of the original one: Spaghetti alle Vongole. The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added."

Prep time: 10 mins; Cook time: 5 mins; Serves - 2
~*What U Need*~
Spaghetti - 1/2 a box
Extra virgin olive oil - 3-4 tbsp
Garlic - 1 fat clove, minced
Dry red chilli flakes - 1 tsp
Salt, Water
Parsley - 1 tbsp(optional)
Parmesan cheese - 1 tbsp

How I Made it:
Cook the pasta as per the package instructions. Drain and set aside. Heat oil in a pan over medium heat and sauté the garlic and chilli flakes. Once the garlic is golden remove the pan from flame and toss the pasta in the oil. Serve warm topped with parsley and parmesan cheese.

Serve with some wine!!!

So thats it Folks...
With Love,

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Thursday, August 14, 2014

Mughalai Chicken Biryani

By now, you should have known about our love for biryanis. When I say its biryani for lunch or dinner, the boys keep chanting the term till they get some on their plates... I love trying new biryani varieties when the mood sets in and it happened again last week.
It was a weekday and pappu was sound asleep taking his afternoon nap... I felt like doing something and reading a book didn't help... The kitchen seemed to be the destination and biryani the solution... I was going through my biryani booklet when I came upon this mughalai biryani.. The richness called my name and I didn't waste another minute resting on my couch...

~*What U Need*~
Chicken - 500 gm, cleaned
Onion - 1, large, sliced
Tomato - 1, large, sliced
Ginger garlic paste - 1 tsp
Green chilli - 1
Red chilli powder - 1/2 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1 tsp
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Oil/ Ghee - 2 tbsp
Basmati rice - 1 1/2 cup
Water - 2 cups

To grind to a paste:
Cashew - 1/4 cup
Almonds - 1/4 cup
Poppy seeds - 2 tbsp
Yogurt - 1 tbsp

For Briyani Masala Powder:
Fennel Seeds - 1 tbsp
Cinnamon - 1"
Cardamom - 2
Star anise - 1/2
Cloves - 2

How I Made it:
Dry roast the ingredients under biryani masala and grind in a coffee grinder. Soak the rice in enough water. Grind cashews, almonds, poppy seeds and yogurt to a smooth paste. In a pressure cooker, heat oil and fry the green chilli. Add the onions and saute till brown. Add the ginger-garlic paste and saute till the raw smell goes off. Add the tomatoes and fry till oil separates. Add the spice powders and biryani masala powder.

Add the chopped coriander and mint leaves followed by the chicken. Once the chicken is half cooked and leaves water add the ground cashew paste and mix well. Add the soaked rice and water and pressure cook for 2 whistles.

Serve hot!!!

So thats it Folks...
With Love,

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Monday, August 11, 2014

Chicken Parmesan Sandwich

Sandwiches are a staple at house. Whenever I am lazy to make lunch for us I make sandwich for self and a simple paruppu saadam for pappu. Well, the huss eats at office, ofcourse. Since its sandwich just for me, I like to play with the fillings. Add something of this, something of that, give it a taste test, season it some more, more garlic would never hurt. This is how I go about when I make salads or sandwich fillings. Its really therapeutic when you make a delicious cheese laden sandwich which you know that no one is there to share it with.

I love grilled cheese sandwiches, can have them anytime but sometimes I like these cheese laden sandwiches too... And when its got parmesan in the filling its just the best.

~*What U Need*~
Bread slices - 2
Chicken breast - 1, cooked and chopped
Basil - 1 handful, chopped
Mayo - 4 tbsp
Garlic powder - a big pinch
Salt, pepper - to taste
Parmesan cheese, grated - 3-4 tbsp
Sour cream - 2 tbsp

How I Made it:
Mix the chicken with the basil, mayo, garlic powder, salt and pepper. Refrigerate for 2-3 hours. When ready to serve, butter the bread slices, place the filling in between and toast in a medium hot pan or preheated grill.

Serve warm!!!

So thats it Folks...
With Love,

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