Main Course: Creamy Butter Chicken with Rice

Creamy Butter Chicken with Rice

Recipe:

(4 servings)

Fried chicken:

•  4 chicken thigh fillets
• 1 beaten egg
•  Plain flour
•  Corn flour
• Oil

Marinade for chicken:

•         1 1/2 tablespoons oyster sauce
•        1/2 tablespoon light soya sauce
•        1/2 tablespoon sesame oil
•        Pinch of salt
•        A few dashes of pepper
•        1 teaspoon of Ginger & Garlic paste

Creamy butter sauce:

•        6 cloves garlic
•         Handful of curry leaves (Chopped into small pieces)
•         5 bird eye chillies
•        50g butter
•         1 cup evaporated milk
•        1/4 cup water
•         Salt

Directions:

1    Cut the chicken into cubes and marinade them for 20 mins to 30 mins.

2.     Add beaten egg onto the chicken cubes and mix thoroughly.

3.     Mix plain flour and corn flour in a bowl with the ratio of 2:3.

4.     Coat each chicken cubes with the flour mix.

5.     Deep fry the chicken in the hot oil. Remove them from the oil once turn brown. Leave them aside.

6.     Mince garlic. Cut the chillies into thin slices.

7.     Melt the butter in the frying pan or wok. Add the minced garlic. Stir fry for 30 seconds.

8.     Add curry leaves, follow by chillies and continue to stir fry until you can smell the aroma of the curry leaves.

9.     Stir in evaporated milk and water. Add salt to taste.

10.Cook until the sauce is slightly thickened. Add in the chicken. Toss the chicken so that each pieces is coated with the sauce.

11.  Serve with rice and a salad.

*I personally prefer it with a tomato salad and a pineapple & cucumber salad.

*Disclaimer: All contents of this page are of my own personal experience.

Oreo Cheesecake Recipe

Preparation time:

Approx. 30 mins

Cooking time:

Approx. 45 mins

Ingredients:


36 Oreo Cookies (Divided)
1 TSP Vanilla
3 TBSP of Melted Butter
4 8.oz of Softened* Cream Cheese (Either Regular or Light depending on taste)
3/4 cup of sugar
2 eggs

Method:

1. Preheat your oven to 350 degrees F.
2. Place 30 of the cookies in a resealable plastic bag.
3. Flatten the bag to remove the excess air, then seal it finely.

4. Crush the cookies by using a rolling pin or any hard object you can find.

5. Place the crushed cookies in a bowl.
6. Add the melted butter to the crushed cookies and mix well until the mixture seems to be like wet sand.

7. Grease your cooking tray and line with a greaseproof paper.
8. Pour the mixture into a cooking tray and press firmly to make a firm base.
9. Beat the cream cheese, sugar and vanilla in a large bowl with an electric mixer on a  medium speed.
10. Add the eggs one at a time, continue blending it until mixture gets creamy and fluffy.
11. Add pieces of cookies to maintain the crunchiness.
12. Gently stir mixture with a wooden spoon.
13. Pour the mixture over the prepared cookie crust base.
14. Place the remaining cookies on top of the cake.
15. Bake for 45mins until the centre is almost set.

16. Leave to cool.

Or

17. Refrigerate for 3 hours or overnight


Should you decide to try this recipe. We would love hear your views and see pictures.

Bonne Appetite.




* Softened: At room temperature. You could decide to remove the cream cheese from the fridge before starting your preparation.

* Store the remaining cheesecake in the refrigerator to avoid it getting spoilt.



**Disclaimer: Some pictures have been taken from Google and not originally mine.

 

Steamed Delights - Sweet Idli

Preparation time:

Approx. 30 mins

Ingredients:


250g Semolina
2 TBSP melted butter
4 TBSP of Powdered Milk
3 TBSP Sugar
Few drops of Vanilla Essence
30g grated cococut (NB: fresh coconut if available)
1 TSP of baking powder
Approx. 1 Lt of water
Dried raisins/cashew nuts/almonds according to taste

Method:

1. Sieve the semolina into a big bowl.
2. Add the sugar and melted butter.
3. Mix well.
4. Add the vanilla essence and baking powder mix well.
5. Add powdered milk and 0.5lt of water.
6. Add milk to bowl and mix into a thick paste like below.
7. Add water as and when required to make paste.
8. Sprinkle some coconut into mixture and mix well
9. Heat your idli cooker and place mixture in buttered plates.
10. Decorate your idli with sprinkles of grated coconut, dried raisins, cashew nuts or almonds.
11. Steam your idli until becomes a moist cake.
12. Remove carefully and leave to cold.
13. Then serve with a hot cup of tea or coffee.

Should you decide to try this recipe. We would love hear your views and see pictures.

Bonne Appetite.