Chicken Puffs

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     This is the first time I'm working with frozen puff pastry. The pack I bought did not have any instruction as to how to use the pastry. And my puff did not rise. After searching the internet I realized where I went wrong and prepared the puffs again and this time it did rise. People who have never worked with puff pastry please do refer the notes below for further info. 

Ingredients:
gives 12 No's puffs

1 packet          -    Puff pastry sheets
White of 1 egg

For Filling:

2 No.             -    Chicken breast fillets  
1/2 tsp.           -     Turmeric powder 
1 tsp.              -     Pepper powder 
Salt to taste
2 medium         -    Onion finely chopped
1 1/2 tbsp.         -  Ginger-garlic paste
1 medium           -  Tomato chopped
1/4 tsp.              -   Turmeric powder 
1 tsp.                -     Chilly powder 
2 tsp.                -      Coriander powder 
1/2 tsp.               -     Garam masala
1/2 tsp.              -   Pepper powder 
2 tbsp.                 -  Coriander leaves, chopped
1 tbsp.               - Oil 
 Salt to taste

Method:

1. Cut the chicken breast into small pieces. Cook the chicken pieces with  1/2 tsp. turmeric powder, 1tsp. pepper powder, water and salt. Allow it to cool.
2. Mince the chicken in a mixer(just a pulse will do)
3. Heat oil in a pan, saute chopped onion till brown and add ginger-garlic paste . Lower the heat and add the spice powders.
4.  Saute for a minute or two and add the chopped tomato. Cook for few minutes and add the minced chicken and chopped coriander leaves. Combine well.Switch off flame and set aside. 
5. Thaw the puff pastry sheets as instructed in the package.(refer notes)
6.  Cut the puff pastry sheet into desired shape. Place 1 tbsp. of the prepared chicken filling onto the sheet.
7. Apply little water along the edges and seal the puffs using a fork. 
8. Arrange the prepared puffs on a greased baking sheet lined or line it with aluminium foil. Lightly beat the egg white and brush on top of the filled puff pastries.(Refer notes)
9.  Preheat the oven to 221 C and bake for 15 – 20 minutes or until the puffs turns golden brown on top.

Notes:

*  For thawing the pastry keep the required number of pastry sheets at room temperature for about 5 minutes or until it's consistency is enough to roll it.

* Use a rolling pin roll out the pastry. Take care not to roll it out too thin. (My pastry sheets where square shaped so I rolled it out to make a rectangle)

* Take care  not to brush the egg whites  on the sides.

* Do not leave the egg washed and stuffed pastry out too long else it will dry.

Beef Roast in caramelized onions

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Ingredients:

For Mariantion:

1/2 kg.             -      Beef  cubed and washed well
2tsp.                -      Ginger Garlic paste
2 tsp.               -       Chilly powder
1 1/2 tsp.         -        Coriander powder
1/4 tsp.             -      Turmeric powder
1/2 tsp.            -        Garam masala
1 tsp.               -        Lemon juice
1 tbsp.               -       Vinegar
1 sprig             -           Curry leaves
Salt to taste

For Caramelization:

2 No.             -     Onions finely sliced
3 tbsp.            -    Oil (coconut oil preferably
1/2tsp.            -     Pepper powder

For seasoning:

1 tbsp.              -    Coconut oil
1tsp.                 -    Mustard seeds
3 No.                -    Whole red chilly
5 No.                 -    Shallots finely sliced
1 sprig                 -    Curry leaves
2 tbsp.                -     Coconut thinly sliced
Method:

1. Marinate the beef with the above mentioned  marination ingredients  and keep aside for 20 minutes.
2.  Pressure cook the marinated beef along with water(nearly the same level as the beef) and cook for  3 whistles.
3. After the pressure subsides, cook the beef uncovered over medium heat until the beef is cooked . (Make sure that there is some water left about 1/4 to 1/2 cup. You will require this water for  Caramelization)
4. Keep aside the cooked beef along with the water.
5. Heat a large pan and add 1 tbsp. of  oil, saute the onions till tender.
6. Pour the water from the cooked beef and let the onion cook well.Stir fry till the onions starts browning and until not water is left.
7. Add the cooked beef to the onions and stir fry for some more time and add pepper and 2 tbsp. oil to the beef and combine well.
8. Remove from the heat and keep aside covered.
9. For the seasoning, heat a small pan and add coconut oil, splutter mustard seeds when hot.
10. Add whole red chilly, curry leaves,coconut slices, saute and add small onions.Stir fry till the onions and the coconut slices turns brown in color. Remove from heat and add this to the roasted beef, keep covered for a few minutes and serve.

Fruit Salad with ice cream

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    I got this recipe from my sister(in-law). There isn't any quantity mentioned because I made this by tasting it at every stages. This is a very simple dessert which requires zero cooking and can be made in a jiffy {if you have already cut your fruits ;)}.

Ingredients:

Fruits of your choice - I used mangoes, oranges, grapes, apples
Fruit salad Ice cream - I used Kwality ice cream
Condensed milk        - according to the sweetness you require (add little at a time)
Chocolate shavings and nuts for decorating

Method:

  There's actually nothing much to do. 

1. Peel and cut you fruits in small cubes. 
2. Beat the ice cream using a beater until its creamy and a bit loose.
3. That's it all you have to do now is to combine the fruits and condensed milk to the beaten ice cream, decorate and serve.

Dragon Chicken

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 I first had dragon chicken at "The Rock" restaurant at Chennai. It was very good and I ended up eating the entire plate. It was sweet ans spicy. 

   I searched for the recipe for a long time, there were many versions of the same and my first attempt was a failure. I finally found a recipe which I tried and I nailed it.

Unfortunately the person who submitted this recipe left no name. The original recipe did not have any vegetables or nuts, but I added both.

Ingredients:

1/2Kg.          -     Chicken(boneless) cut in long strips  

1 tsp.            -     Ginger(finely chopped)

1 tsp.            -     Garlic(finely chopped)

1 1/2 tsp.      -      Red chilly flakes 

1/2 Cup         -    Tomato sauce (adjust the quantity)

2 tsp.            -     Soy sauce

1/2 tsp.         -     Sugar

Oil for deep frying
8 Nos.          -      Split cashews

1 No.            -     Carrot  sliced into thin strips
1/2 Cup        -     Green Capsicum sliced 
1/2 Cup        -      Cabbage sliced
* All the vegetables should be cut as you would do for a fried rice

For marination:

1 tsp.            -     Ginger paste

1 tsp.            -     Garlic paste

1 1/2 tsp.       -     Pepper powder  

1 No.             -    Egg white 

2 tbsp.            -    Corn Flour  

Method: 

1. Marinate the chicken pieces with the above mentioned marination ingredients and set aside for 2 hrs.
2. Fry the marinated chicken in oil until golden brown and crispy.(Refer notes
3. Pour 2 tsp. of oil used for frying in a skillet.
4. Saute the finely chopped ginger, garlic followed by red chilly flakes and tomato sauce.
5. Add Soy Sauce and sugar.
6. Add the cashews and vegetables and saute for 2 minutes.
7. Add the fried chicken pieces and mix well.
8. Cook for some more time until everything is mixed well.
9. Garnish with spring onions and coriander leaves.

NOTES:

* If sugar added is more, add more of tomato sauce to compensate the sweet taste.
* I did not deep fry the chicken instead I used a frying pan to cook the marinated chicken by   turning the pieces time to time to cook evenly.
* Do not over cook the chicken else it will be hard to bite (remember you will be cooking it again with the sauce). You would probably only require 5 to 10 minutes to cook the chicken.
* Do not over cook the vegetables.