Chicken stuffed with Cheesy, Garlicky Corn Spinach served with Lemon, Garlic Sauce

Chicken stuffed with Cheesy, Garlicky Corn Spinach served with Lemon, Garlic Sauce

For the Stuffing
2 cups Spinach finely chopped
1 cup Corn boiled
2 tbsp Garlic Minced
1/2 tbsp Chilli flakes
1/2 cup Cheddar cheese grated OR Feta cheese
Salt to taste
1 tsp Olive oil

Method
Take a  wok, add oil, heat the oil. Add garlic, sauté it for few seconds.. Add the corn, spinach, salt and chilli flakes. Cook the spinach till all the water dries up. Cool the spinach. Coarsely grind the spinach... Some corn should remain whole. Add the cheese and mix it well.

Chicken
Ingredients
Take 6 Chicken breast
Salt to taste
1/2 tbsp Pepper crushed
1 tbsp Lime juice
Stuffing
2 tbsp Oil

Method
Marinate the chicken for an hour with all the above ingredients. Take a piece of the chicken breast. Slit the piece half way through. Spread the chicken piece on a chopping board, beat and flatten the chicken with a blunt knife. Take 2 tbsp of the stuffing at one end of the chicken. Roll the chicken with the stuffing. Chill the chicken for 10 minutes, drizzle oil on the chicken. Grill the chicken at 200 degrees for 15 minutes. Turn it and grill again for  15 minutes or till cooked and brown in colour.

For the Sauce
Ingredients
1 tbsp Garlic minced
6 small sweet bell pepper slit
4 Lime leaves
1 tbsp Lime juice
1/2 tbsp Oil
1/2 tsp Butter
Salt to taste
2 tbsp Gin (Optional)

Method
Take a pan, add oil and butter. Heat it, add the garlic, sauté it for few seconds... Add the gin and the gin will burn off (optional)... Add the lime leaves and small bell pepper. Add 1/2 cup water, lime juice ang salt. Let the sauce simmer. Add the grilled chicken and simmer for 2 minutes. Take the chicken and slice it into thick pieces. Arrange the chicken pieces and pour the sauce over the chicken. Serve it hot.

Red Velvet Cake with Almond White Chocolate Mousse Shots.......

Red Velvet Cake with Almond White Chocolate Mousse Shots.......
Red Velvet Cake
Ingredients
2 1/2 cups of All Purpose flour
2 tbsp Cocoa powder
1 cup of Caster Sugar
1 cup of Butter / Oil
1  tsp Baking powder
1 tsp Soda bicarbonate
1 cup or more Butter milk ( 1 cup milk + 2 tbsp Curd)
1 tsp or more Red colour
1 tsp Vanilla Essence

Method
Take a mixing bowl, add sugar and butter and beat it well till light and fluffy. Sieve the flour, cocoa powder,  baking powder and soda bicarbonate. Add half the flour and half butter milk and beat it. Add rest of the flour and butter milk till thick dropping consistency is  achieved. Add the colour and essence and mix it. If requires add more colour to get red colour batter. Grease a baking tray. Pour the batter in the tray. Bake the cake at 180 degrees celcius for 25 to 30 minutes in a pre heated oven.  Cool the cake and make crumbs of the cake. Keep it aside.

Almond White Chocolate Mousse
Ingredients
2 cups Whipping cream
1 cup grated White chocolate
1/2 cup Fresh cream
1 tbsp Veg Gelatine powder
1/ 4 cup Hot water
1 tsp Almond essence
2 tbsp Almond flakes

Method
Beat the whipping cream till soft peakes come. Take the cream and heat it up. Add the chocolate and mix it well till the chocolate dissolves. Take hot water in a bowl, sprinkle the gelatine powder , mix it till the gelatine dissolves. Add the gelatine to the chocolate and mix it, add the essence and almond flakes, mix it. Let the chocolate cool a bit, then slowly add it to the whipping cream and mix it. Keep it in the fridge till half set..

Red Velvet Cake with Almond White Chocolate
16 shot glasses
Red Velvet cake Crumbs
Almond White Chocolate Mousse
Almond flakes

Method
Take a shot glass. Fill 1/4 of the shot glass with cake crumbs. Mix the white chocolate mousse. Take a piping bag, add any big round nozzle, add the white chocolate mousse in the piping bag, fill up 1/4 of the  shot glass with the mousse on the cake crumbs. Fill up the remaining shot glass with cake crumbs. Press the crumbs to the level of the glass.  Add a blob of mousse on the top. Sprinkle the cake crumbs and almond flakes  on the mousse. Chill it and enjoy...

Happy Onam 2015 Instant Baked Vattayappam (Baked Rice Cake)

This Onam may the spirit of King Mahabali spread prosperity and Happiness to all.... I wanted to make some floral rangoli and celebrate the festival with sweets... I thought of this dish where it  should be traditional as well.. Instead of a cake base I made Instant Baked Vattayappam  (Baked Rice Cake) as a base and then decorated it with Coconut cream... Floral design on top of the rice cake... 

Instant Baked Vattayappam  (Baked Rice Cake)
Ingredients
2 1/2 cup Rice flour
1 1/2 tsp Dry Yeast
1/4 cup Luke warm Water
2 cup Coconut milk
1 Mashed Banana
1/2 cup Or more Sugar as per taste
1/4 tsp Salt
2 tbsp Raisins
2 tbsp Cashewnuts
1/4 tsp Cardamom powder

Method
Take  yeast, 1 tbsp sugar and lukewarm water in a mixing bowl. Keep it for 10 minutes or till it rises. In a separate mixing bowl,  add the coconut milk, sugar, salt and Cardomon powder, mix the ingredients well till the sugar dissolves. Add the liquid to the yeast, gradually add the rice flour and whisk it till no lumps remain. Add the mashed banana, raisins and cashewnut. Mix it well. The batter should be thick dropping consistency. Keep it for 10 minutes. Take a baking tin, grease the baking tin. Pour in the batter in the tin. Let it rest for 20 minutes in the baking tin. Bake at 180 degrees celcius for 30 minutes...

Tawa Kaleji Masala

Tawa Kaleji Masala
Ingredients
500 grams Mutton liver cut into pieces
2 Onions Finely Sliced
1 tbsp Garlic paste
2 tsp Green Chillies chopped
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Cumin Powder
1 tsp Coriander powder
1 tsp Garam Masala powder
1 tsp Red chilli
1/2 tsp Pepper powder
1 tsp Dry Mango powder
2 tbsp Oil
1 tbsp Green coriander finely chopped
1 tbsp Lime juice
1 Onion Sliced for Garnishing

Method
Heat a skillet, heat oil. Add garlic and sauté it for few minutes. Add the liver, sauté it for 2 minutes. Add onion slices, cover and cook. Stir it occasionally. Cook for 5 minutes on low flame. Add turmeric powder, red chili powder, cumin powder,coriander powder, black pepper, garam masala powder and salt. Stir fry till the liver is cooked and the ingredients have combined well. Add dry mango powder and mix well.  Sprinkle chopped green chillies and chopped green coriander leaves on top. Add onion slices. Serve hot Tawa Kaleji with chapatti or paratha or pav.

Flattened Rice and Oats Thatte (Plate) Idlis

Flattened Rice and Oats Thatte (Plate) Idlis
Ingredients
2 cups thick Flattened Rice
1 cup Oats
1 Cup Urid dal
1/2 cup Rice
1/4 cup Grated Coconut
Salt to taste
Water Or Butter milk
Sesame Oil

Method
Wash and soak the dal and rice for 5 hours. Grind the dal and rice into a thick dropping consistency. Leave it overnight to ferment. Wash the flattened rice and add it into the batter, add oats, salt and coconut. Add water or buttermilk to get the right consistency of the batter. Keep it for 10 minutes.... If required add more water or butter milk.... as oats and flattened rice soaks up the liquid. Take small size plates, apply oil and pour the batter. Steam the idlis in a steamer. Serve hot with green tomato and garlic chutney and sesame and onion chutney....

Green Tomatoes and Garlic Chutney
Ingredients
2  big Green Tomatoes
4 Garlic cloves
2 or more Green chillies as per the taste
1/4 cup Coriander leaves
Salt to taste

Method
Grind all the above ingredients into a thick paste.
 

Sesame seeds and Onion Chutney
Ingredients
2 tbsp Sesame seeds
1 big Onion sliced
2 dry red Chillies
Salt to taste
1 tsp Sesame seed oil

Method
Take a pan, add oil, onion, red chillies and sesame seeds. Fry it till the onions become translucent. Add salt and once it cools down, grind it.