Sausage Rolls - Perfect for winter evenings

I love winter afternoons. They are perfect to do some baking..perfect to dole out some goodies from my kitchen...perfect to show my loved ones that I love them! The aroma of baking fresh bread at home just adds to the pleasure. So today I made this very easy Sausage Rolls just perfect to go with your evening cuppa.

Ingredients:

Flour / Maida - 1 1/2 cup + a little more to adjust the dough

Instant yeast - 1 pack - approx. 7 gms

Salt - 1 tsp

Sugar - 1 tsp

Milk - half cup

Olive oil - 2 tsp

For the filling:

Chicken sausages - 12 nos

Readymade pasta sauce - few tbsps.

Grated parmesan cheese - approx. 2 tbsp.

Method:

Making the dough.

In a bowl add the flour ,instant yeast , salt and sugar. Add the milk gently and bind into a dough. Add the olive oil and knead the dough on a floured surface for atleast 10-12 mins till its soft, smooth and springy.

Place the dough in an oiled bowl, cover with cling film and keep in a warm place. I usually place it inside the microwave.

Let the dough rise for an hour. It will become double the size. take it out on a floured surface and knock down the dough gently.

Now make 12 small sized balls from the dough. Roll out each into small rounds - like puris but not very thin.

Apply some pasta sauce, place a cocktail sausage and sprinkle some grated parmesan cheese. Fold the two sides into the centre in the shape of a roll.
Follow the same process to make all the rolls.

Place each of the rolls in an oiled baking tray. You could also line the tray with some foil paper. Cover with a cling and let them rise again for 20 mins. Brush the rolls with some lightly beaten eggs.

Bake in a preheated oven for 20 mins at 180 degree centigrade.

Serve hot staright out of the oven . It even stores well for upto 2 days.

I had made a few dozens of these sausage rolls for KFB's maiden Bake sale and they were my bestsellers! Extremely easy to make and lovely to eat..what more does one want from life.

 

 

 

 

Posto Murgi - Chicken with Poppy seeds

While wondering what to make for lunch yet again..I remembered that my dear friend Sarani of Cocoawind had made this beautiful chicken dish with poppy seeds - a Bengali staple. Since chicken is the go to meat for easy weekday meals I decided to go ahead with the recipe. Now which Bengali will not like posto(poppy seeds)- give me simple posto'r bora(fritters) with daal-bhaat..and I am happy. Or don't forget the amazing Jhinge Posto,I can finish a big plate of rice with just this! Coming back to the recipe, again very basic ingredients are used here and you can rustle up this dish anytime in your kitchen.

Ingredients:

Chicken - 500 gms - cut into medium sized pieces

Onion - I medium - finely chopped

Poppy seeds paste - 2 tbsp.

Cashewnut paste - 1 tbsp.

Ginger/garlic paste - 1 tsp

Whole cardamom,cloves and cinnamon-  2 of each - lightly crushed

Bay leaves - 2 nos

Turmeric powder- 1 tsp

Red chilli powder - 1 tsp

salt - to taste

Sugar - a pinch

Green chillies - 3-4 slit

Refined oil - 2 tbsp.

Method:

In a heavy bottomed pan, add the refined oil. Splutter the lightly crushed cardamom,cloves and cinnamon and the beay leaves.

Add the ginger garlic paste and the chopped onion and fry till the onions turn brown.

Now add the chicken pieces - fry till the chicken also changes colour and turn lightly brown.

Next add the turmeric powder,chili powder, salt and sugar and give it all a good mix.

Cover and let cook for 5 mins.

Now add the poppy seeds paste and the cashewnut paste. give it a good mix and then add half a cup of warm water. Cover and cook for another 5-7 mins. Once done , remove cover and check if the chicken has cooked through. If not add some more water , cover and cook for 2 mins more.

The gravy would thicken up by now, adjust gravy consistency by adding a little warm water if reqd. Garnish with green chillies and serve with rice/roti.

 

Chatpata Chicken - Quick and spicy

This recipe would be perfect for days when you have just returned from a long vacation and have limited ingredients in the pantry and have to make do with some frozen boneless chicken. In a way the supermarkets have been a boon in our lives --don't u think so too? At least now before going away on a holiday you can stock up on some stuffs so to avoid the frenzy on what to cook once you get back.I like to plan all this up before I go away to the point of being obsessive or so my husband feels! Never mind. Lets get on with the recipe. Chatpata Chicken ( I made up the name) is spicy, rich and peps up your Mondays for sure.

 Ingredients:

Boneless chicken - 250 gms - cut into strips

Onion paste - 4 tbsp

Tomato paste - 2 tbsp

Ginger/garlic paste - 1 tsp

Bay leaves - 2 nos

Cardamom - 2 nos

Cinnamon - 1 small piece

Cloves - 3-4 nos

Turmeric powder - 1 tsp

Red chilli powder - 2 tsp

Mace ( javitri ) powder - 1 tsp

White pepper powder - 1 tsp

Refined oil - 1 tbsp

Salt - to taste

Sugar - 1 tsp 

Method:

In a non stick pan add the refined oil . Once it heats up add the bay leaves and the whole cardamom,cinnamon and the cloves. Once they splutter add the onion paste and saute for 2 mins.

Next add in the ginger and garlic paste and fry the mix well till it turns a golden brown colour. Pls do this on low heat. Then add the chicken pieces and fry till they turn white in colour.
At this stage add the turmeric powder , red chilli powder , white pepper powder, sugar and the mace powder.

Roast the masala well along with the chicken . Add salt and a cup of warm water. Cover and let it simmer for another 5-7 mins or till the water dries up.Serve hot with rice/rotis.

P

PS - The mace powder makes all the difference in this dish. Make sure you use that.


 

Tried and Tested - Badshahi Chicken

Don't go by the name guys! It is one hell of an easy dish to make and absolutely restaurant style. Some boneless chicken and  almonds is all you need to make this yummy tasty curry.

Of late i have been experimenting quite a bit with all kinds of cooking and this recipe is a result of that. Cooking shouldn't make u feel tired and restless rather it is something that should calm you done.As a dear friend who came over for dinner the other day told me  "Cooking is an art too".Sure it is but only when you start enjoying it and not look at it as a chore!

Okay now coming back to the recipe it is ok to use chicken on the bone if you cant find boneless chicken.And don't get stingy on the almonds bits! You could use cashews too.

Ingredients:

Boneless chicken - 400 gms

Onions - 2 medium sized ( boiled and made into a paste)

Almond paste/cashew paste - 5 tbsp ( soak almost 3/4th cup nuts for this)

Ginger /Garlic paste - 1tsp each

Whole garam masala - 2 cardamom , 2 cloves and 2 small sticks of

                     cinnamon

Kashmiri red chilli powder - 1 tsp + 1 tsp

Salt - to taste

Sugar - a pinch 

Warm water - 1 cup

Boiled egg - 1 no ( for garnish)

Refined oil - 1 tbsp 

Ghee - 1 tsp

Method:

Clean the chicken and cut into bite sized pieces. Marinate with 1 tsp red chilli powder,ginger/garlic paste and some salt. Keep aside for 10-15 mins.

In a non stick pan add 1 tsp oil, once the oil heats up ad the marinated chicken pieces and fry till light golden in colour.Keep aside.

In the same pan , splutter the whole garam masala. Next add in the boiled onion paste and fry for 5-6 mins. The onion mix will remain white in colour..we are not looking at browning the paste.After that tip in the cashew paste , 1 tsp red chilli powder , salt and sugar.

Fry this mix well for the next 5 mins and then add the warm water.

Once the gravy comes to a boil add the fried chicken pieces.

Cover and let it simmer for 7-10 mins. Garnish with sliced boiled eggs and serve hot.

I served it with some hot peas pulao and green salad.Easy and tried and tested recipe...will not fail you..I say!