Sunday, 30 August 2009

Croissant with chicken filling


Chilli Chicken Croissants

Makes 20
Time required : One hour 50 minutes plus baking time

A. For the croissant dough


1 kg flour
270 ml lukewarm water
20 g yeast
1 egg
90 g sugar
20 g salt to taste
100 g ghee, melted
35 ml oil

For the glaze

1 egg yolk
1 teaspoon ( 5 ml ) milk


Dissolve yeast in a little lukewarm water. Cover and keep aside for 10 minutes. Mix all the ingredients ( except the ghee and lukewarm water ) and the yeast mixture and knead a smooth dough, by gradually adding the lukewarm water. Apply the melted ghee uniformly over it. Fold the dough thrice over, cover and keep aside for half an hour.

B. For chicken filling

For the batter

4 eggs, beaten
½ tablespoon ( 20 g ) cornflour
Salt and pepper to taste

For the filling

400 g boneless chicken , cubed
Cooking oil

For the marinade

250 ml chicken stock
4 green chillies, chopped fine
1 tablespoon ( 15 g ) ginger- garlic paste
1 tablespoon ( 15 ml ) chilli sauce
1 tablespoon soy sauce
A pinch of ajinomoto


To prepare chicken filling

Beat cornflour, salt and pepper into the eggs. Dip the chicken pieces into the batter and deep fry in hot oil till golden brown and done. Drain on absorbent paper.

Remove the excess oil from the frying pan. Add the green chillies and ginger- garlic paste and fry for two minutes. Add the chicken stock and simmer for five minutes. Add chili sauce, soy sauce and ajinomoto. Stir well. Add the chicken and boil for two more minutes. Dissolve cornflour in a little water and add to the sauce. Stir till almost dry.

Final preparation

Then roll the dough out again into an oblong shape and cut it into triangles. Place a little of the chicken filling over it. Roll each triangle from the broader side into a croissant shape, sealing the tip of the triangle well. Keep aside for 30 minutes. Lightly beat the egg yolk and milk together. Brush the rolled croissants with the egg- milk glaze. Bake in a preheated oven at 250*F for 15 minutes or till brown.

Nasi Biryani Hyderabad

Hyderabad Biryani

This is a rich rice dish introduced by the Moguls. This particular recipe is from Hyderabad.

COOKING TIME: 1.5 hours

INGREDIENTS (modified)

Red Chilli Powder -1 tbsp

Cardamom - 6 pods

Cinnamon -3 1”-pieces

Cloves - 10 florets

Cumin seeds - 2 tbsp

Salt -1 tbsp

Mutton -1 kg

Water -2 cups

For Rice Preparation

Chicken stock - 6 dried cubes

Ghee - 2 tbsp

Cinnamon -2, 1”-pieces

Cloves - 5 florets

Cardamom - 3 pods

Basmati rice (beras biryani) - 3 cups, washed and soaked for 10 minutes

Water - 4 cups

Saffron (za'faran) - ½ tsp

For layering

Onions (bawang merah) - 2 bulbs, sliced and fried till golden brown

Mint leaves (daun pudina) - ½ cup, chopped

Coriander leaves (daun ketumbar) - ½ cup, chopped

For Mutton Marination

Fresh plain yoghurt - 2 cups

Ginger paste - 2 tbsp

Garlic paste - 2 tbsp

Onions - 2 bulbs, finely chopped


  1. Marinate mutton with all marinade ingredients for 3-4 hrs (or overnight).
  2. Put mutton with marinade mixture in a pressure cooker. Cook till the mutton is dry and masala cooked (1-1.5 hours). Then pressure cook with 2 cups water for 10-15 minutes. When done cook till almost dry.
  3. Heat the ghee in a pan add whole spices and rice and fry for a minute. Then add water, crumbled dried chicken stock cubes and saffron and cook covered till rice is done.
  4. Take an oven proof glass or metal dish. Place a layer of cooked rice at the bottom of the dish. Then place a layer of cooked mutton over the rice and add chopped coriander leaves and chopped mint leaves. Cover with a layer of rice and top with fried onions.
  5. Optional: Seal the dish with raw dough and cook in an oven for 10-15 minutes at 180 degrees.

Coconut candy


This is a traditional Indian sweet prepared with coconut and condensed milk.

COOKING TIME: 15-20 minutes

INGREDIENTS (modified)

Sweetened condensed milk - 1 tin (400 g)

Fresh coconut, grated - 300 g

Food colour - red, few drops

Daun pandan - 2-3 pieces


  1. Pour condensed milk and grated coconut into a thick-bottom frying pan (kuali) and mix well.
  2. Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
  3. Once heated, cook on a slow fire till the mixture starts leaving the sides of the kuali. Remove from fire.
  4. Divide the mixture into 2 portions. Spread out one portion evenly onto a greased plate.
  5. To the other portion, add a few drops of red food colour. Mix well to get a pale pink colour. Spread on top of the white layer and leave to cool.
  6. Cut into squares when cool.
  7. Store in glass jar or refrigerated.

Saturday, 29 August 2009


Welcome to my cookery blog. I am not a chef, but I cook for my family of 8.