French Fries - Step by step - Friendship 5 Series

           Next in the "Kid's special - Fast food" theme, french fries hits the first place. Whenever we go out, there are two thing we buy for kids. They are chicken nuggets and french fries. Rohith and Ashwath will happily munch on these.French fries were in my to do list for almost 6 years. Yeah you are reading it right. When I started cooking, this was in my list always.Some how, I skipped the deep frying process for long. But after preparing this , I some how reduced the avertion towards frying. Kids enjoy the most. So I have no other option.

Ingredients:

1.Potato - 2 (big)

2.Oil - for frying

3.Salt - to taste

4.Pepper powder - to taste

Method:

* Wash and peel the potatoes. Cut them into strips as shown in the picture. Leave the potato strips in the water for atleast 3 hours or over night.This step is very essential in getting a crispy french fries and avoid the fries to become soggy. This will remove the starch from the potatoes.Strain the potatoe strips and pat it dry on paper towels.

* Let  the potato strips stay in the paper towel, till it looses all its moisture.Mean while, heat a heavy bottomed - wide pan with 2 inch of oil. Heat till it is medium hot. Approximately 300 degrees Farenhiet.Drop the potato strips in small batches. Fry them , till they are half cooked. Remove them and keep it on a paper towel.

* Continue this process for the rest of the potatoes.Now trun the flame to medium high or 400 degree farenhiet approximately. Fry the potatoes in two batches ,till they turn golden brown. Strain them again on a paper towel.Season it with salt and pepper powder. Serve them hot.

Note:

* I have used rousset potato, you can use any potato, good for chips.

* Don't cut the potatoes thinly, then the fries will become crisp.

* While frying, make sure that the potatoes doesn't have any moisture,while frying.

* Don't fry the potatoes so much, then it will become crisps.

* Always remove the starch from the potatoes. This is an essential step in getting a crispy french fry.

Linking this to "Friendship 5 Series" started by "Geethaa  Achal" and "Savitha Ramesh"

Chicken Nuggets - Friendship 5 Series

      Mc Donald's  chicken nuggets is a favourite among our kids.At first, when I tasted I didn't like it. As it was bland in taste .But as time passes, we got used to its taste.We call it as "chicken bajji". When I tried at home , it came out well. The secret lies in tenderizing it. Tenderizing is a process of breaking down the tissues. This will yield a soft nuggets. So don' t try to skip the tenderizing part. Otherwise this recipe is simple to make.

                        

Ingrediens:

1.Boneless Chicken - 1 lb

2.Egg - 1

3.Flour - 1/2 cup

4.Bread crumbs - 1/2 cup

5.Salt - to taste

6.Pepper powder - to taste.

7.Oil - for frying

Method:

* Wash and clean the chicken well. Take the chicken and tenderize it by patting the chicken .This step is necessary to break the ligments. If not the chicken will turn hard. Grind  the tenderized chicken in a blender to smooth .

* Take a bowl, add mashed chicken, salt and pepper. Mix it well.Divide them into small balls. Smooth the rolled balls and slightly press them to form patties.Arrange them on a plate.

                        

* Beat the egg in a bowl.Add little salt to it. Take flour and bread  crumbs in separate plates.First dust the nuggets in flour.

* Dip it in the egg bowl and coat it in the bread crumbs.

* Once they are well coated ,let them be arranged on a wire rack. Leave it for about 10 minutes. Heat a pan of oil.When the oil is medium hot, drop the chicken nuggets into it.Cook till the nuggets turn golden brown.

* Strain the nuggets on paper towel, let the excess oil come out of the nuggets. Serve with ketchup and ranch.

Notes:
* Tenderizing the chicken is a must, if not chicken will turn hard.
* Adjust the salt and pepper to your taste.
* Don't cook the chicken nuggets in very hot oil, if not the chicken will turn black soon,and the inner portion will be uncooked.
* If possible , season everything, like flour, bread crumbs and egg with required amount of salt and pepper.
* If you don't like the smell of egg, then replace it with maida batter. Just mix maida with little water . Mix it to form a paste.
* We can also soak the chicken in buttermilk to be juicy.

Linking this to "Friendship 5 Series" started by "Geethaa  Achal" and "Savitha Ramesh"

Doughnuts - Krispy Kreme Style - Best home made doughnuts - Step by step

   This month we are running a series on "Kids favourite - Fast food " theme.When I think of fast food, doughnuts came to my mind ,as we always buy doughnuts for Rohith, from Krispy Kreme.

Doughnuts are my son's favourite. He loves the Kris kreme doughnuts to the core. When I was searching for the recipe, this website caught my eyes. The steps were so easy and there were so many reviews about the doughnuts. So many people has tried the doughnuts and posted thier pictures. These urged me to prepre the doughnuts immediately. 

     I quartered the recipe, as it will be too much for my family. I also made small doughnuts , so that it ill be easy for my kids. We fell to this recipe completely. I made batches and batches. Tried some plain glaze and chocolate glaze. Bothe were very good. Doughnuts taste too good, when thery are warm.So whenever needed, pop them in the mmicrowave for 10 - 2 0seconds and your doughnuts are ready. 

Source: Instructables
Preparation time : 10 minutes
Proofing time : 1 hr and 30 minutes
Cooking time : 20 minutes
Yield : 20 doughnuts

Ingredients:
1.Flour - 1 3/4 cup + 2 tbsp
2.Egg - 1
3.Sugar - 3 tbp
4.Water - 2 tbsp
5.Yeast - 1 tsp (5 gm)
6.Milk - 1/2 cup + 1 tbsp
7.Butter - 2 tbsp ( at room temperature)
8.Salt - a pinch
9.Sprinkles - 1/4 cup (optional )

For the chocolate glaze :
1.Chocolates - 1/2 cup
2.Buttrer - 2 tbsp
3.Corn syrup - 1 tbsp

For the sugar glaze:
1.Confectioner sugar - 1 1/2 cup
2.Water or milk - 3 to 4 tbsp
3.Vanilla extract - 2 tsp

Method:
* Take flour,sugar,salt,crumbled butter and beaten egg in a mixing bowl. If you are using rapid rise yeast, then just add it to the bowl. If you are using dry instant yeast, then dissolve it in a cup of warm water. When the yeast foams up, add it to the bowl.Heat the milk in microwave or on a stove top for 30 seconds. This is called scalding. It destroys the bacteria ,which hinders the proofing process. Cool the milk, till it is warm.Now  add it to the bowl and knead. The dough should be soft .If it is sticky, no issues.

* Transfer the dough to another greased bowl.Cover the container and keep it in a warm place. The dough will double in its volume.It took me around 1 hour for the dough to get double.

* Punch down the air from the dough.Dust the work space with flour. Roll the proofed dough into 1/2 inch thick,using a rolling pin.Use round cutters and cut the dough into doughnuts. Take another cutter, smaller than the first one and make holes in the middle. The cutters should be floured to prevent them from sticking with the dough.

* Take a tray, arrange the doughnuts and proof it again for atleast 30 minutes. After 30 - 40  minutes, the doughnuts, would have risen as shown in the picture.Heat. a wide pan with 2 inch of  oil. The oil should not be too hot, then the doughnuts will become black and under cooked. The oil should be medium hot.Drop the dounuts in batches into the oil . The dounghnuts will cook and rise in its shape.Flip it over and cook till they are golden brown.

* Mean while prepare the glaze. Take chocolate,butter in a microwave and melt it for 30 seconds.The butter and chocolates should have combined .At last add corn syrup to the chocolate.This will give a glossy finish to the doughnuts.Similarly for the sugar glaze, just combine confectioner sugar,milk and vanilla. The glaze should be too thick.

* Strain the cooked doughnuts on a paper towel.Let it shed out excess oil.Now when the douhgnuts are still warm, sip in the glazes and keep them on a tray.Sprinkle some confetti and serve.

Verdict :

I will never ever buy doughnuts from shop !!!.This  was a fool proof recipe. It was too good to eat  it with the glaze.As you can see, the doughnuts were so fluffy and soft.

Notes:
* Don't add hot milk to the flour, then the yeast will die.
* Proofing has to be done in a warm place.I kept it in my oven ,with just the light on.
* Don't roll the dough too thin, then the doughnuts will become crisp.
* Don't cook the doughnuts in hot oil, then the inner will be raw and the outer part would have become black.
* The original recipe called for shortening, which I replaced with butter. ,
* We can also refrigerate the doughnuts and thaw them to room temperature, when we are about to fry. This is apt, when we prepare the doughnuts in the night and refrigerate.Take them out, bring it out and fry.But I prepared them and fried them the same day.
* If the work area is not floured properly, then the dough will stick to the surface and you will not get a properly shaped doughnuts.


Linking this to "Friendship 5 Series" started by "Geetha Achal" and Savitha Ramesh.

Easy Tomato Thokku / தக்காளி தொக்கு - Travel special tomato preserve for idli,dosai and chapathi - Step by step

        Tomato thokku or preserve is similar to a pickle,where in pickle making, we sun dry the tomatoes.But in making preserve, we don't dry the tomatoes. I tasted this thokku at my In-law 's place for the first time. It tasted too good.So when my MIL came to Dallas, asked her to prepare the thokku and took pictures. Unfortunately, missed the final picture. After that, I have prepared this thokku several time, but didn't took pictures. So when we planned our "Chicago" trip, this weekend, I know ,what I am going to make. Yes, my MIL's special tomato preserve. The reason, is this thokku stays fresh for atleast a week. We took some idlies,and rotis. It tasted heavenly ,with idlies and dosais. This is a fool proof recipe, I would say and also my Family's traditional recipe.

          

         Actually, on the final day, we were having this thokku in our car and travelling the whole day, without refrigerating. To our surprise, this thokku stayed fresh, even after, keeping it in the car. The reason is, sesame oil.It keeps the thokku fresh. Also, it should be kept in a clean container. You can prepare this thokku in bulk and use it whenever needed.My friend, who came with us ,for the trip, enjoyed the preserve very well. She insisted me to post the recipe.Hence the recipe today.Prepare this easy tomato thokku and enjoy.

Preparation time : 15 minutes
Cooking Time : 1 hour (approx)
Yield : 1 kg (approx)

Ingredients:
1.Tomatoes - 10 (big) about 4 kg
2.Ginger - 1 inch
3.Garlic pods - 4 to 5
4.Cinnamon sticks - 2
5.Fennel seeds - 1/2 tsp
6.Chilli powder - 1 tbsp
7.Salt - to taste
8. Cooking oil + Sesame oil - 1 cup

Method:

*  The more the tomatoes are juicier, the time to cook  , increases . So select tomatoes according to the time, you have in hand. Wash the tomato and pat it dry. Cube the tomatoes .Take a blender , add ginger,garlic pods,cinnaman sticks and fennel seeds. Grind them into a fine paste.Don't add water while grinding. * Take a wide pan. It should be heavy bottomed. Add 3/4 cup of the oil  and heat it.Now add tomatoe cubes. Let it cook in medium flame.Sprinkle little salt, for the tomatoes to cook fast. * After 15 minutes, the tomatoes would have been mashed well.Now add the grinded ginger garlic paste to the pan.Cook it till the raw smell dissappears.Mean while, add oil little by little. * After half an hour, the tomato would have been cooked well. at this point, add the chilli powder. We can either use plain chilli powder or sambar powder. If we use plain chilli powder, we will get a bright red colour thokku.I mixed both chilli powder and sambar powder.It tasted good.   * Once, the raw smell of the chilli powder vanishes, turn the flame to low. Add the remaining oil to the pan.Thokku will start to shrink in its volume and oozes out oil.Adjust salt to taste. By now the tomato thokku would have shrink to 1/4 of its initial volume.Turn the stove off. Let the thokku cool completely.Store in air tight - sterlized containers.Serve for idli,dosai and chapathi. Even curd rice  goes very well.

Notes:

* Always dry the tomatoes,before cooking it.

* Sesame oil will make the thokku to stay fresh for atleast 10 days ,in the refrigerator,

* We can also saute the ginger garlic paste first and then add the tomatoes. But make sure you don't burn the paste.Because, burnt ginger garlic paste,will give slight bitterness to the thokku.

* Always use clean container to store the thokku, if not it will spoiled soon.Store the thokku in refrigerator .It stays good for atleast a week in refrigerator.

* Always use a clean spoon, whenever you take the thokku.

* Don't add more ginger and garlic, then the thokku will have a strong flvour from the garlic.

Kovai Hotel Angannan special Chicken biriyani - கோவை அங்கண்ணன் ஹோட்டல் பிரியாணி - step by step

  Its been so long, I posted a recipe. Blame it on the laptop. It was broke.I was waiting for the laptop to get repaired.Mean while, I was preparing so many recipes and archiving. Had a good vacation in "Chicago". Got some time to post today, besides tiredness :)

   Recently, saw this recipe in a cooking show, by a Chef.The name grabbed my attention.The recipe, stated that the biriyani will taste good, when we use seeraga samba rice instead basmati rice. I had a small bag of seeraga samba rice - which i got from India. So used it.Samba rice will be small compared to the basmati rice, but when we cook it, the aroma is too good.It tastes too good. The biriyani is spiced up using green chillies. So alter the number of green chillies according to your taste. This biriyani doesn't need tomatoes. It is replaced by curd and lemon juice.

Ingredients:
To grind :
1.Pearl onions  -  5 or 7
2.Green chillies -  4
3.Ginger garlic paste - 1/2 tsp
4.Turmeric powder - 1/4 tsp
5.Cinnamon sticks - 1/4 inch
6.Cloves - 4
7.Cardamom - 2

For biriyani :
0.Chicken - 1 kg
1.Seeraga samba rice - 2 cups
2.Big onion - 1 1/2
3.Green chillies - 4
4.Mint leaves - 1/2 cup
5.Cilantro - 1/2 cup
6.Cinnamon sticks - 1 or 2
7.Cardamom - 2
8.Cloves - 4
9.Bay leaves - 3
10.Lemon juice - 1 tbsp
11.Water - 4 cups
12.Curd - 1/4 cup
13.Salt - to taste
14.Oil - 1/4 cup
15.Ghee - 2 tbsp

Method:
* Slice the big onion thinly,chop the mint leaves and cilantro well.Take seeraga samba rice or jeera rice, wash it well and soak it for atleast 30 minutes.If you don't have samba rice, we can just replace it with basmati rice. Just use 3 cups of water instead of 4 cups.

* Take a blender, add small onions,green chillies,cinnamon sticks,cardamom,turmeric powder and ginger garlic paste. Blend them well, without any chunks. Wash the chicken well for 4 or 5 times. Finally wash it with turmeric powder. Turmeric powder will remove the raw smell of the chicken. Add the grinded paste to the chicken ,along with curd.Add little salt to the chicken.Marinate for atleast 15 minutes. If you have time, marinate it overnight.

 * Take a biriyani pan or a heavy bottomed pan.Add oil and heat it. When the oil is hot, add whole garam masala ( cinnamon sticks,cardamom,cloves and bay leaves ). Add the green chillies, it should burst out. Now add the sliced onion  ,chopped mint leaves and saute till golden brown. This is very essential to get a flavourfull biriyani.Add little salt to the onion ,for it to cook soon.When the onion is golden brown, add the marinated chicken to the pan.

* Saute the marinated chicken with the onion.When the chicken is cooked , add the soaked rice and fry it along with the chicken. We can also fry the rice separately in a pan. Frying the rice will make it to stay separated, without messing.

* Mean while , heat 4 cups of water to rolling boil. Add it to the pan. This hot water ,will make the cooking process to speeden up.If you don't wat, just add cold water. Cover the pan and cook the biriyani in medium fla.Adjust salt to taste now.Add the lime juice now.

* When the biriyani is 90% done, add chopped cilantro and turn the flame to low. Drizzle the ghee on top and cover the pan and let it cook in "dhum" for the next 10 minutes. Once the biriyani is cooked, mix it using a fork and serve with raita.

Notes:
* This biriyani, doesn't use chilli powder, so try to adjust the spice level, by altering the green chillies.
* We can also use basmati rice instead of samba rice. But use less water than the samba rice.
* Using hot water to cook the biriyani is purely optional.It decreases the cooking time.
* Don't skip the marination part. Marination makes the chicken tender.

Masala Tea /Chai Masala / டீ மசாலா தூள் / Friendship 5 series / Step by step

    Tea is considered as a medicional drink rather than a recreational beverage. Because it has less caffiene compared to coffee. The masala we add to the tea can cure number of deiseases. I usually prepares the masala at home. If I don't have the masala, atleast I will crush and add some ginger and cardamom  to make it flavourfull. Whenever we feel, sick this masala chai gives a refreshment always.

India and Tea are in separable. India has lot of tea estates next to Srilanka. My brother, usually packs some tea packets when he visits us from "Assam". Recently,when I visited India, checked this beautiful tea estate in "Manjolai". The area was so cool and calm.There was only one bus, which runs up and down the mountain. Here is the picture of "Manjolai " Tea Estate.Cute ?

Ingredients:

1.Cardamom - 4

2.Dry ginger - 1 inch piece

3.Cloves - 7

4.Cinnamon sticks - 3

5.Nutmeg - 1

6.Fennel seeds - 1 tsp

Method:
* Take all the ingredients in a blender.
* Pulse it to form a powder.
* The powder should be very fine.
* We can also use lemon grass to the powder. This is optional. I didn't get lemon grass here in US.

                                                  To make masala Chai !!!
Ingredients:
1.Milk - 2 cups
2.Tea masala - 1 tbsp
3.Sugar - 2 tsp
4.Tea powder - 1 tbsp.

Method:
* Take milk in a pan, bring it to boil.
*  Add the tea powder and simmer the stove.
* When the tea is brewed, add the masala and turn off the stove.
* Strain the tea ,add sugar and serve.

Notes:
* Add the required amount of sugar ,tea masala and tea powder.
* If you want a strong tea, then add more masala powder.

Linking this to "Friendship 5 Series " started by Geetha and me.