HOW TO MAKE CARAMEL SYRUP

HOW TO MAKE CARAMEL SYRUP

HOW TO MAKE CARAMEL SYRUP

INGREDIENTS:

For Caramel Syrup:

METHOD:

• In a heavy-bottomed pan, combine 1 Cup of Sugar & 2 Tablespoons of Water.
• Heat it & let the sugar melt on a medium flame. Do not stir.
• Allow the mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and become GOLDEN AMBER in colour.
• Or wait until the colour of the caramelized Sugar becomes GOLDEN BROWN to DARK BROWN. (If using it for Christmas Fruit Cakes).
• Meanwhile, warm up 1/2 Cup of Water. Do not boil.
• Remove the caramelized sugar from the fire and slowly (carefully) pour in the warm water into it.
• Place the pan over the flame again and boil it on a medium flame for about 5 minutes.
• Switch off the flame and allow it to cool.
• Transfer the Caramel Syrup into Clean airtight bottles.
• If covered and stored properly in a refrigerator, the Caramel Syrup will stay good for a longer period.

NOTES:

• Caramelize the Sugar to your preferred colour choice - golden amber to golden brown to dark brown.
• I have used White Sugar in the recipe.  For a bolder colour, choice can use Brown Sugar.
• At the initial stage, do not stir Sugar and Water.
• Do the whole process on a medium flame.
• Carefully pour warm water into the caramelized sugar. Do not use hot water or cold water for the purpose.
• Utter care should be taken while pouring the warm water into the caramelized sugar, as the liquid may splash and cause burns.
• Caramel can be prepared earlier and refrigerated.
• Stays good for a longer period if stored properly in a refrigerator.

HOW TO MAKE CANDIED ORANGE PEELS

HOW TO MAKE CANDIED ORANGE PEELS

HOW TO MAKE CANDIED ORANGE PEELS

INGREDIENTS:

To Cook the Orange Peels:

For Candied Orange Peels:

METHOD:

• Peel the Oranges, trim off the white (pith) from the underside of the peel. 
• Chop the peels into small cubes & Keep it aside.
• I used about 3 Cups of Orange Peels.
• Boil enough of Water in a pan. Once it starts to boil, add chopped Orange Peels.
• Boil it on a medium-low flame for about 3-5 Minutes. 
• Switch off the flame, discard and drain the water.  Reserve the blanched Orange Peels.
• Repeat the process 3 more times.
• This helps to get rid of the bitterness in the Orange Peels.
• The Orange Peels should change colour and should have turned translucent
• Drain the Orange Peels in a Colander and keep it aside.
• Meanwhile,  Boil 2 Cups of  Sugar in 11/2 Cups of Water in a pan. 
• Boil the Sugar Syrup on a medium-low flame.
• Once Sugar is completely dissolved and it reaches one-string consistency, add the Orange Peels into the Sugar Syrup. 
• Cook this on a medium-low flame for about 12-15 Minutes until the Orange Peels are cooked and it has absorbed most of the Sugar Syrup.
• The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
• I cooked until the Sugar Syrup got completely absorbed by the Orange Peels.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Leave it aside in a wire rack to dry for 12-15 hours/overnight.
• Candied Orange Peels would have absorbed the Sweetness and would have turned dry.
• Soak it up in a Paper Towel for a few minutes if you feel the Candied Orange Peels to be moist.
• Mine was totally dry and had the perfect texture.
• Store it up in clean Airtight containers.
• For longer shelf life, store it in a refrigerator.
• Can use it in Cookies, Fruit Cakes, Buns, Bread Loaves, Ice creams etc., 

HOW TO MAKE CANDIED ORANGE PEELS

NOTES:

• I have used the Peels of Navel Oranges.
• Can prepare Candied Peels with Lemon Peels, Grapefruit Peels etc.,
• I cooked until the Sugar Syrup got completely absorbed by the Orange Peels.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Save the Syrup & use in cakes, sauces and drinks. Goes well while making Teas.
• Candied Orange Peels are best the first week or two after they are made, as they have most of the citrusy flavours afresh in them.
• Stays good stored at room temperature in an airtight container. 
• Candied Orange Peels can be stored for up to 3-4 Months in the refrigerator, although they may get dried out if kept longer. 
• If they get dried up, soak it in hot water or orange liqueur, until soft.
• I have made this Candied Peel for baking purpose.
• Alternatively, if you are using the Candied Peels as a SNACK. Strain and dredge the peels in finely granulated Sugar and place them on a rack to dry overnight. 
• And Cut the Orange/Lemon Peels into thin strips rather than chopping it into tiny cubes. 
• Place the Candied Peels on a rack to let dry overnight and dip them in melted chocolate for yet an another tasty nibble.

CASHEW SUJI COOKIES

HOW TO COOK CASHEW SUJI COOKIES

CASHEW SUJI COOKIES

For Cashew Suji Cookies:

For Glazing:

For Toppings:

METHOD:

• Preheat the oven at 180° Celsius for about 10 minutes.
• Let the Butter be at room temperature.
• Split 50g of the Cashew Nuts into halves.
• Then, toast all the Cashew Nuts in a preheated oven at 180° Celsius for about 12- 15 minutes.
• Toast the Cashews evenly, until they turn into golden brown in colour and gives out a nutty aroma.
• Keep it aside to cool down.
• Reserve the 50g of halved Cashew Nuts in a separate bowl.
• Grind the rest of the roasted Cashew Nuts into a fine powder and keep it aside.
• Combine All-purpose Flour, Icing Sugar, Salt and sift it once.
• Add ground Cashew Nuts to be sifted flour mixture and mix well.
• In a separate bowl, stir in the softened Butter and Ghee.
• Soften it with a wooden/rubber spatula until smooth and well combined.
• Add the Flour Mixture to the Butter mix.
• Gently mix it to form a soft dough.
• If you feel the Cookie dough to be crumbly/dry, add about 1 teaspoon of ghee to it & mix it well.
• Line up a baking tray with baking sheet/parchment paper.
• Scoop 1 Tsp of Suji Cookie Dough and shape it into a ball. 
• Slightly flatten the Cookies and arrange them 2cm apart on the tray.
• Cookies will spread a little during baking.
• Meanwhile, beat the Egg Yolk with a few teaspoons of water.
• Brush the top of the Cookies with egg glaze.
• Place a toasted Cashew half on top of every cookie and brush with egg glaze once again.
• Bake at 180° Celsius for 15 minutes.
• Allow Cashew Suji Cookies to cool completely.
• Store it in an airtight container.

NOTES:

• Can prepare the same cookies by substituting Cashew nuts with Almonds.
• Split the Cashew nuts into halves before toasting them. Once toasted, it is difficult to split the Cashew Nuts.
• Toast the Cashew Nuts until they emit a wonderful nutty aroma and until it changes into golden brown in colour.
• Care should be taken not to burn the Cashew Nuts or leave it under-cooked.
• Ghee adds a wonderful flavour and gives a beautiful texture to the Cashew Suji Cookies.
• The Cookie dough should be soft and not crumbly.
• Can shape the Suji Cookies into Balls or into Cube-shaped or flatten it up.
• Baking time totally depends on the type of Oven used.  Adjust accordingly.

CHICKEN CUTLET/CROQUETTES

HOW TO COOK CHICKEN CUTLET/CROQUETTES

CHICKEN CUTLET/CROQUETTES

For Chicken Cutlet Patties :

To Saute:

For the Crust : 

For Deep Frying :

METHOD :

• Mince the Chicken pieces using a food processor or mincer and keep it aside.
• Boil the Potatoes, peel, mash and keep it aside.
• Heat Oil in a pan, Saute finely chopped Onions, Garlic, Ginger and Garlic cloves until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while on a low flame until fragrant.
• Add Minced Chicken along with a dash of Salt, Pepper Powder and mix well.
• Cook this on a low flame until the minced Chicken turns soft & cooked. 
• Sprinkle some water if necessary at this stage. 
• Make sure the mixture is dry once the chicken is cooked.
• Sprinkle finely chopped Mint and Coriander Leaves and give a quick stir.
• Switch off the flame and add mashed Potatoes to the Chicken mix.
• Mix it well with your hands until well combined. 
• Shape it into small balls and flatten them at the centres into round/oval-shaped patties with your palms(make sure there are no cracks).
• Meanwhile, beat eggs in a bowl with a pinch of salt.
• Spread Bread Crumbs on a large plate. 
• Dip the Chicken Cutlet patties in the egg mix first.
• Then dredge them in Bread Crumbs, make sure that the patties are evenly coated with bread crumbs on all sides.
• Heat Oil in a deep pan until they reach the smoky point.
• Lower the flame to medium-high and deep fry the Chicken Cutlets in batches.
• Do not overcrowd the oil pan.
• Flip & fry the Chicken Cutlet patties until crisp and golden brown in colour. 
• Remove it from oil with a slotted spoon, and line the Chicken Cutlets on a paper towel.
• Serve Chicken Cutlet hot with any dipping sauce of your choice.

CHICKEN CUTLET/CROQUETTES

NOTES :

• Can replace Minced Chicken with Minced Meat/Lamb, Beef or Tuna. 
• Can also prepare with a combination of Vegetables like Carrots, Beans, Potatoes, Cabbage, Beetroot, Cauliflower, Green Peas etc.,
• Deep-fried Chicken Cutlets taste better comparatively. 
• Some recipes even call for shallow frying the Cutlets or baking it in an oven.
• Use a deep frying pan and let the oil be at the right temperature suitable for deep frying.
• Allowing Oil to smoke initially will cut down the fat content to an extent.
• Do not overcrowd the pan while deep frying the Chicken Cutlets.
• Raw Chicken Cutlet patties can be stored in an airtight container in a refrigerator for up to 3- 4 days or can be frozen up to a month.

 

BUTTERMILK FRIED CHICKEN

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HOW TO MAKE BUTTERMILK FRIED CHICKEN

BUTTERMILK FRIED CHICKEN

INGREDIENTS:

To Marinate:

For the Flour Mixture:

For Deep-frying:

METHOD :

To Marinate:

• Clean, Wash and cut the whole chicken into 8 pieces.
• In a large bowl, add The Chicken Pieces along with Buttermilk, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & a dash of Salt.
• Mix until the Chicken Pieces are well well coated with the ingredients.
• Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For Buttermilk Fried Chicken:

• Mix the All-Purpose Flour, Corn Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
• Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
• Make sure the Chicken Pieces are completely coated with the flour mixture.
• Follow the suit for the rest of the Chicken Pieces.
• Meanwhile, heat Oil in a deep pan on a high flame.
• Let the oil smoke off.
• Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
• Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
• Turn & fry the chicken so that it browns evenly,
• Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
• When chicken is done, drain it on a wire rack to keep Buttermilk Fried Chicken crispy.
• Serve Buttermilk Fried Chicken hot, with your favourite accompaniment.
• Serve it with your choice of Sauces, dips or Salads.

NOTES:

• To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
• Longer the marination time, better the texture.
• Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
• Do not bloat it off.
• The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
• Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
• Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
• Another important aspect is to make sure your oil is hot enough.
• Next thing is don’t overload the pan while frying the Chicken Pieces
• Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces. 
• Deep fry the Chicken pieces on a medium-high flame.
• Wings should take about 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. 
• Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.