PARMESAN CHICKEN

This heavenly & mouthwatering Italian chicken dish is so simple and easy to cook. I used to make this appetizing Parmesan Chicken was so delectable, we would fight for drippings, every last crumb. This chicken would cook in much faster way, buttery and crispy coated meat is really a fabulous one.

INGREDIENTS:
20 OZ / 600 gm Boneless Skinless Chicken Thighs
2 pods of Garlic (minced)
2 tbsps finely chopped fresh Parsley
4 OZ or 1/2 cup melted Unsalted Butter
1/2 tsp Salt
1 cup dried Italian Bread Crumbs
1/2 tsp Garlic Pepper
3/4 cup grated Parmesan Cheese
1/2 tsp freshly grounded Black Pepper
1/4 tsp Italian Seasoning (herb mix)

METHOD:
Cut chicken in 2" X 1" pieces. Wash nicely. Pat the chicken pieces dry with paper towel.

Combine unsalted butter with minced garlic in a bowl. In a seperate bowl, mix Italian bread crumbs, fresh parsley, garlic pepper, grounded black pepper, Italian seasoning, parmesan cheese and salt together.

Dip chicken pieces in garlic butter.

Then coat with bread crumbs-parmesan cheese mixture.

Now place chicken piece in 9" X 9" greased baking tray.

Keep little room in between the two pieces of chicken. Follow the same process for all chicken pieces. Sprinkle remaining garlic butter on the top.

Preheat oven to 450 F. Bake uncovered for 15 minutes. Switch off the oven. Keep as it is for another 5 minutes.

After baking chicken will look golden brown colour and crispy.

Serve hot with 'hot and sweet' tomato ketchup.
Linking to:  Chandrani's Holiday Recipes

HUNAN CHICKEN

Hunan / Xiang cuisines is one of the eight great traditions of Chinese Cuisine. Cooking techniques are very common but it is well known for its deep colour, fresh aroma, little oily and spicy hot flavour. Chilli peppers, shallots and garlic are liberally used in this cuisine, which is famous for being dry hot as opposed to Sichuan cuisine, to which it is often compared. Everything from the preparation to the presentation is more involved with Hunan cooking. Flavours are developed over time therefore creating a tastier dish. Hunan Chicken is a sweet and spicy dish where fried chicken pieces coated with sweet and spicy sauce and peanuts add some extra flavour.

INGREDIENTS:

500 gm Boneless, Skinless Chicken Breasts, Cut into chunks
1 tbsp Fresh Lemon Juice
1/3 Cup Cornflour
2 Eggs

FOR THE SAUCE:

1/2 Cup Roasted Peanuts
1 Small Onion (chopped)
3-4 Pods of Garlic (minced)
1/2 tsp Minced Ginger
1/3 Cup Chicken Broth
1 tbsp Tomato Puree
1 tbsp Chili Garlic Sauce
2 tsp Dark Soy Sauce
1 tsp Red Pepper Flakes
1 Dried Red Pepper (chopped)
1 tsp Sugar
1/3 Cup Chopped Green Onions (optional, I didn't use)
1 tbsp Sesame Seeds (for decoration)
Oil for Frying
1 tbsp Sesame Oil
Salt to taste

METHOD:

In a bowl, whisk eggs and cornflour untill smooth. In a medium sized bowl, combine chicken pieces, lemon juice and little salt. Add egg-cornflour mixture in it. Mix nicely. Keep marinated chicken aside for 15 minutes.

Dry roast sesame seeds, till a nice aroma comes out. Remove from heat and set it aside.

Heat 3-4 tbsp Oil in a wok. Shallow fry chicken pieces in batches till it fully cooked. Drain on paper towel.

Meanwhile, combine chicken broth, tomato puree, chili garlic sauce, soy sauce, red pepper flakes and sugar in a medium sized bowl. Mix thoroughly.

Heat 1 tbsp sesame oil in a seperate wok. Add minced garlic, ginger, chopped red pepper and saute for 10 seconds on high heat. Add onion in it, saute till it turns into translucent. Pour sauce mixture in it, let it cook on very low heat for 6-7 minutes.

Add peanuts, saute for 2 minutes. Mix fried chicken pieces in it, toss well. Sprinkle chopped green onions (optional) and sesame seeds in it. Turn off the heat now.

Serve hot with tossed noodles.

Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event

VEGETABLE TIKKI

'Aloo Tikki' is a famous North Indian street food. I made little variation with this recipe and loaded with mashed green peas, carrot, coriander leaves with a various of Indian spices. You may use this tikki as a patties in Burger. Though it is a street food, but while made it in home, is very healthy and delicious.

INGREDIENTS:

2 Potatoes
1/2 Cup Green Peas (blended in mixer)
1/2 Cup Grated Carrot
2 tbsp Finely Chopped Coriander Leaves / Cilantro
2 Green Chillies (finely chopped)
3-4 tbsps Bread Crumbs
1 tbsp Fresh Lemon Juice
1 tsp Cumin Seeds (roasted & powdered)
1/3 tsp Chaat Masala
1/3 tsp Garam Masala
Salt to taste
1/2 Cup Oil For Frying

METHOD:

Boil, peel and mash potatoes nicely.

In a large bowl, combine mashed potato, green peas, carrot, coriander leaves, green chilli, bread crumbs, lemon juice, roasted cumin powder, garam masala and salt. Mix the whole thing together nicely. Refrigerate the dough for 1 hour.

After that, take a small portion from this dough, give a shape of ball, press it round gently to make a flat round pattie or tikki. Repeat the procedure for all pieces. I made 15 tikkis from this entire dough.

Heat oil in a non-stick pan. Fry tikkis till crisp golden brown from both sides. Drain on a paper towel.

Sprinkle chaat masala on the top. Serve hot with your favourite chutney or ketchup.

Sending to:  Lets cook Christmas party food,  Favorite Recipes: Christmas Recipes 2013,  Let's cook for Christmas event, "Eat Vegetables Stay Healthy" & JUSTEAT,  Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event

BAKED CHEESE CAKE (JAPANESE STYLE)

This is a basic baked version of a creamy classic dessert. The authentic creamy cheese cake will definitely add a taste to any dining table or Christmas party. A real rich, creamy and mouth melting cheese cake that always makes a great dinner party. It is a perfect combination of tangy and sweet with a smooth and rich texture, which is wonderful for entertaining. Just tryout, you will surely fall love in it!!!

INGREDIENTS:

FOR CRUST:

40 gm / 1.4 oz Butter (softened)
120 gm / 4.2 oz Vanilla Wafers

FOR CHEESECAKE:

226 gm / 8 oz Philadelphia Cream Cheese
150 cc Whipping Cream or Fresh Cream
3 tbsp Self Raising Flour
70 gm / 2.5 oz Sugar
2 Eggs
1 tbsp Lemon Zest
1 tbsp Fresh Lemon Juice
20 gm / 0.7 oz Butter (melted)

METHOD:

Line the pan with parchment paper / baking paper.
Place vanilla wafers in a ziploc bag. By using your hands smash it nicely.
Add 40 gm butter and mix it thoroughly.
Press firmly into the pan by using the bottom of a glass and chill in refrigerator for 1 hour or until set.
Preheat oven to 180 C. Beat softened cream cheese in a bowl. Add sugar in it. Blend again.
Add 2 beaten eggs little by little and whisk the mixture well.
Pour 150 cc whipped cream / fresh cream in it. Mix nicely.
Add lemon juice , lemon zest and shift flour in it.
Lastly, add 20 gm melted butter, fold well.

Pour the mixture onto the pan above crust. Bake for 40 minutes. Allow to cool to the room temperature and refrigerate for 3 hours.

Cut the cheese cake into bars and serve. May wrap each bar with plastic wrapper and refrigerate for a week.

For original recipe Click here....

Sending to:  Cook with Comfort Event,  Lets cook Christmas party food,  Favorite Recipes: Christmas Recipes 2013,  Lets Cook for Christmas, Holiday Recipes ~ 3rd Blog Anniversary Event

LEMON GARLIC SHRIMP WITH VEGETABLE

This is a very easy, quick and extremely delectable shrimp recipe, seasoned with garlic lemon butter. It is originated from Italian cuisine, but now-a-days familiar with maximum food lovers. A very healthy twist with vegetables (bell pepper & asparagus) and shrimp, is a refreshing spring meal. When shrimp cooked in the heavenly buttery and delightful juices, will surely snach your tastebuds luscious and it will be a pleasure to all too.

INGREDIENTS:
1 lb Asparagus
1 Green Bell Pepper
1 medium Onion
1/2 tsp freshly gratedLemon Zest
1/2 Tomato (chopped)
5 cloves minced Garlic
35 medium sized Shrimp (peeled & deveined)
1/2 cup Milk
1/2 cup Vegetable/chicken broth
1 tsp Cornstarch
1 tbsp Lemon Juice
1/2 tsp Garlic pepper (coarsely pounded)
1/2 tsp Black pepper powder
1 tbsp finely chopped Parsley
3 tbsps Olive Oil
1 tbsp Butter
Salt to taste

METHOD:

Trim asparagus and cut in 1" lenghs. Cut onion and bell pepper in cubes.

Heat 2 tbsps olive oil in a non stick pan. Add onion, bell pepper and asparagus in it. Saute for 3-4 minutes.

Add lemon zest and 1/2 tsp salt in it.

Add tomato in it. Cover and cook for another 4-5 minutes.

Sprinkle little garlic pepper and black pepper powder on it. Fold nicely. Transfer the cooked vegetables on a serving tray. Keep it warm.

Add another 1 tbsp olive oil and butter in the same pan.

Add minced garlic in it. Saute for 40 seconds, till it gives a nice aroma. Add shrimp, remaining garlic pepper , black pepper powder and little salt in it. Fry for another 3-4 minutes, till shrimp turns pinkish in colour.

Combine milk, vegetable/chicken broth and cornstarch in a bowl. Stir nicely, so that cornstarch dissolves in it. Now pour in on the shrimp. Keep stirring till the gravy gets medium thick and shrimp gets cooked. Remove from heat. Add lemon juice and parsley in it. Fold nicely.

Serve shrimp and sauce over the cooked vegetables. Enjoy this delicious dish with pasta or quinoa or French bread.

Sending to:  Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event

LITTI, MIXED CHOKHA WITH HARA DHANIYA CHUTNEY

"Litti-Chokha-Chutney" is a very delicious speciality of Bihar. Bihari cuisine is simple and wholesome. 'Litti' a baked salted wheat flour cake filled with sattu (roasted chickpea flour) and some special Indian spices. There are many versions of this dish. This is a delicacy which is liked by every group of people whether rich or poor. Litti-Chokha-Chutney is now making its presence internationally.

INGREDIENTS FOR LITTI:

FOR COVERING:
1&1/2 Cup Wheat Flour (atta)
1/2 Cup Self-Raising Flour (maida)
6 tbsp Oil
1/2 tsp Salt
1/2 Cup Melted Clarified Butter (desi ghee)

FOR STUFFING:
1 Cup Sattu (roasted bengal gram flour)
1 tsp Carom Seeds / ajwaan (roasted and crushed)
1 tsp Nigella Seeds / Kalonji (roasted and crushed)
1 tbsp Dried Mango / Amchur Powder
1 tbsp Mango pickle spice and its oil
6-8 Pods of Garlic (minced)
1/2" Ginger (minced)
2-3 Finely Chopped Green Chilies
2 tbsp Finely Chopped Coriander Powder
1 tbsp Lemon Juice
2 tsps Mustard Oil
Salt to taste

INGREDIENTS FOR MIXED CHOKHA:
1 Large Tomato
2 Medium Sized Potatoes (parboiled with skin)
1 Eggplant / Brinjal / Begun (500 gm approx)
1 Big Onion (finely chopped)
5-6 Pods of Garlic (minced)
2 tbsps Chopped Coriander Leaves / Cilantro
2-3 Chopped Green Chilies (or as per taste)
1 tbsp Fresh Lemon Juice
1 tbsp Mustard Oil
Salt to taste

INGREDIENTS FOR HARA DHANIYA CHUTNEY:
50 gm Coriander Leaves / Cilantro
2-3 Green Chilies
4 Pods Garlic
1/4" Ginger
2 tbsp Tamarind Pulp
1 tsp Mustard Oil
Salt to taste

METHOD FOR LITTI:

For making outer cover of litti, sieve wheat flour and self raising flour, add oil and salt. Knead a stiff dough by using water. Cover with a wet cloth and keep it aside.

Make lemon sized (approx 2.5" diameter) 10 balls out of it and set it aside.

In the mean time, combine all spices, sattu, coriander leaves, lemon juice, mustard oil, salt and pickle in a bowl. Mix them nicely by hand. Make sure all spices including pickle mixed very well. Now sattu filling is ready to stuff.

Preheat oven to 200 C. Put 1 tbsp sattu filling in the centre of each ball. Close it firmly from all sides.

Place all the littis on a baking tray.

Bake for 15 minutes. Turn the opposite sides of littis and grill for 10 minutes.

Take out and dip on pure desi ghee (clarified butter) and serve immediately with mixed chokha and chutney.

METHOD FOR MIXED CHOKHA:
Roast eggplant, tomato and parboiled potato over low heat.

Peel the skin of eggplant, tomato and potato nicely. Set aside.

Heat mustard oil in a pan or wok. Add minced garlic and green chilies in it.

Saute for 30-40 seconds followed by adding chopped onion. Fry for 2 minutes.

Add mashed tomato and salt in it. Fry for another minute.

Now add roughly mashed potato and eggplant. Fry for a minute and turn off heat now.

Add coriander leaves and lemon juice. Fold nicely.

Serve this chokha with litti.

METHOD FOR HARA DHANIYA CHUTNEY:

Grind coriander leaves, ginger, garlic, green chilies, tamarind pulp and salt for a minute to make a smooth homogenous paste. Add mustard oil in it. Yummy Hara Dhaniya Chutney is ready to serve with litti and chokha.

Enjoy your dinner with super delicious litti, mixed chokha and hara dhaniya chutney.

NOTE:

1. In cities, it is not possible to make 'litti' traditionally roasted over "chulha" or "angithi". But I baked it in electric oven, you may use  microoven for grilling it. If you don't have any oven, just heat a non stick pan on medium heat, arrange littis on it, cover it with a heavy lid and reduce the heat. Check after 10 minutes and turn over the other side of littis. Cook other side also for 10 minutes. Lastly, roast those littis on direct flame for giving that grilling effect.
2. Few people are allergetic on eggplant, if you don't like, just omit it. Potato-tomato chokha is also very delicious. May add 1 tsp mustard paste at the end and mix well, it is also be a great combo with litti.
3. Chutney can be stored in refrigerator upto an week.
4. I roasted parboiled potato to get its smokey flavor, which gave an authentic taste and flavor to chokha.

Sending to:  Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event