CINNAMON CHARGRILLED CHICKEN

OK..SO HERES MY VERY HEALTHY HIGH PROTEIN AND LOW FAT LUNCH.THE CREDITS FOR THIS RECIPE GO YO MARUT SIKKAS BOOK ,INDIAN FLAVORS.THE CHICKEN CAME OUT SAOFT AND SUCCULENT WITH A VERY TANDOORI STYLE FLAVOR.I DRIZZLED LOADS OF LEMON JUICE AND GARNISHED IT WITH MINT....HERES THE RECIPE..DO CHECK OUT THE STEP BY STEP LINK TO PICS AT THE BOTTOM!!!
CINNAMON CHARGRILLED CHICKEN
INGREDIENTS
.CHICKEN THIGHS:450 GRAMS

STEP 1

.MALT VINEGAR;2 TABLESPOON
.GINGER PASTE;1 TBSP
GARLIC PASTE:1.5 TBSP
.RED CHILLI PWDR:2 TSP
.COOKING OIL:1 TBSP

.STEP 2

.HUNG YOGHURT:75 GM
.ANARDANA PWDR:2 TSP
.CUMIN/JEERA PWDR:1 TSP
.BLK PEPPER PWDR:1 TSP
.BLACK CARDAMOM PWDR:1/2 TSP
.CINNAMON PWDR;1/2 TSP
.KASOORI METHI/FENUGREEK LEAF PWDR;1/2 TSP
.KASHMIRI LAL MIRCH PWDR:1/2 TSP
.COOKING OIL 2 TBSP
.SALT TO TASTE
.LEMON JUICE 1 TSP

METHOD
.WASH CHICKEN WELL,SHAKE DRY,KEEP ASIDE TO DRAIN EXCESS WATER.
.MIX STEP 1 INGS IN A BOWL.ADD CHICKEN ,MIX WELL AND KEEP ASIDE 1 HOUR ATLEAST
.MIX STEP 2 INGS ON A MIXING TRAY.ADD THE CHICKEN WITH THE MARINADE IN SAME TRAY.MIX WELL AND KEEP ATLEAST 3O MINS
.PREHEAT OVEN 180 DEG CENTIGRADE.BAKE ON A ROASTING TRAY 15 MINS OR UNTIL CHICKEN IS FULLY COOKED.
.TRANSFER CHICKEN TO A PLATTER AND DRIZZLE THE LEMON JUICE..ENJOY!!!
STEP B Y STEP LINK TO PICTURES
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LUSCIOUS LEMON TART (MOSSIMAN CHEF)

1.    Lemon Tart

Ingredients

150 gm            Unsalted butter- chilled cut into small dices

75 gm            Icing sugar

Pinch             Salt

240 gm            Flour

1/2 no            Egg

1 no             Yolk

1 tsp            Vanilla

1 no            Egg yolk

1 tsp            water

Filling

160 ml                  Lemon juice

2 no            Lemon zest

400 ml            Cream

8 no            Eggs

200 gm            Sugar

Method

1.  In a pan boil lemon juice sugar and zest
2.  Pour lemon juice onto cream and eggs
3.  Check taste for lemon flavour

4.         Pour the mixture into blind baked tart shell and bake at 110 degrees C.

5.         Cooking time is approx 25 minutes; the centre of the tart should still have a slight    wobble, whilst the sides are fully set.

6.     For the tart: Cream the butter and icing sugar lightly, add in the eggs and the vanilla.

7.     Fold in the flour with gentle fingers. Chill for a couple of hours.

8.     Roll out on a floured surface- to 3mm thickness, rest for 20 minutes.

9.     Blind bake with a sheet of butter paper and beans to weigh the tart down- (BLIND BAKING).

10.  Once the tart is half-baked, brush with the yolk mixture and bake for a couple of minutes till the yolk sets and seals the tart.

11.  Proceed as mentioned above.

choco fudgy cake

SUPER DUPER   Chocolate cake

Ingredients

3 cups             All purpose flour

1-cup            Cocoa

2 tsp            Baking soda

Pinch             Salt

1 cup            Oil

1 1/2 cups            Castor Sugar

2no            Eggs

2 tsp            Vanilla

1 cup            Yoghurt

1-cup            Boiling hot water

Method

1.     Prepare 2 8” cake pans.

2.     Pre heat the oven to 170 degrees C.

3.     Sift together the flour, cocoa, baking soda and the salt. Keep aside

4.     Beat together the oil and sugar till light.

5.     Beat the eggs lightly with the vanilla. Add into the oil mixture a little at a time.

6.     Add in the flour, alternatively with the yoghurt and water

7.     Pour into 2 sandwich pans, alternatively you can use a 3” high 8” pan.

8.     Bake for around 25-30 minutes, till a skewer inserted into the cake comes out clean.

9.     Cool on a wire rack, before icing.

10.  Fill and cover one half with the butter cream, put them together.chill well, cover with Ganache as demonstrated. ice with buttercream

11.  Ganache should be slightly warmer than under your lip before you pour it on the cake.

2.    Chocolate fudge frosting

Ingredients

120 gm                  Melted plain chocolate

150 gm                  Unsalted butter

160 gm                  Icing sugar

30 gm                  Cocoa powder

1 ½ tsp                  Vanilla essence

Method

1.     For the icing- cream the butter,the cocoa and the icing sugar.

2.     Add in the cooled chocolate.

Ganache

250 ml             Cream

400 gm            Chocolate

50                  Butter

CARROT CAKE WITH CREAM CHEESE FROSTING

ANOTHER AMAZING RECIPE BY CHEF OF MOSSIMAN LONDON......HERE GOES

CARROT CAKE WITH CREAM CHEESE FROSTING
INGREDIENTS
.100 GM LIGHTLY CRUSHED WALNUTS
.340 GM FINELY GRATED CARROTS
.260 GM FLOUR
.1 TSP BKG SODA
.1.5  TSP BKG PWDR
PINCH SALT
1.5 TSP GROUND CINNAMON
.EGGS -4
.CASTOR SUGAR 300 GM
OIL-240 ML
VANILLA 2 TSP

ICING
200 GM BUTTER
100GM CREAM CHEESE
300 GM ICING SUGAR(SIFTED)
25ML MILK
1/2 NUMBER ORANGE JUICE AND ZEST
METHOD
.SIFT FLOUR,SODA,BKG PWDR,SALT AND CINNAMON
.TOSS THIS MIX WITH CARROTS WITH HANDS
.ADD WALNUTS
.WHISK EGGS .ADD SUGAR AND WHISK TILL RIBBONLIKE AND LIGHT.
.NOW POUR IN OIL(LITTLE)AND VANILLA IN A LIGHT STREAM TILL INCORPORATED.
.FOLD IN CARROT FLOUR AND WALNUTS BIT BY BIT.
.BAKE AT 180 DEG CENTI 25 TO 30 MIN.
.COOL 10 MINS AND DEMOULD ONTO RACK TILL COOL.
ICING
.CREAM BUTTER.ADD ICING SUGAR .ADD CHEESE,
ADD ORANGE ZEST,JUICE AND MILK.
ICE CAKE AND THEN DECORATE WITH FONDANT CARROTS

BASIC AIRY AND LIGHT BUTTER SPONGE CAKE

THIS CAKE IS VERY LIGHT AND TASTY.ITS FULL OF AIR SO NO HEAVY FEELING.THANKS TO THE CHEF OF MOSSIMAN LONDON FOR THIS AMAZING RECIPE

BASIC AIRY BUTTER SPONGE CAKE
INGREDIENTS
.UNSALTED BUTTER-75 GM (ROOM TEMP)
.SUGAR-140 GM
.EGGS 2 AT ROOM TEMP
.VANILLA 1 TSP
.YOGHURT 75 GM
.FLOUR 105 GM(SIFTED 3 TIMES)
.SALT PINCH
.BKG PWDR 1/4 TSP
METHOD
.PREPARE A 4 INCH RECTANGLE LOAF MOULD
.PREHEAT OVEN 17O DEG CENTI
.SIEVE FLOUR WITH BKG PWDR.KEEP ASIDE
.CREAM BUTTER IN KITCHEN AID.ADD SUGAR AND CREAM TILL LIGHT IN COLOR
.WHISK EGGS WITH VANILLA
.POUR EGGS SLOWLY INTO BUTTER MIX WHILE WHISKING WITH PADDLE ATTACHMENT.
.FOLD IN FLOUR AND YOGHURT ALTERNATELY.
.POUR BATTER INTO MOULD AND BAKE IN OVEN AT 170 DEG CENTIGRADE.
POUR 1/2 TO 2/3 RDS
.BAKE 25 MINS TILL DONE AND SKEWER  COMES OUT CLEAN
.COOL ON RACK

IF YOUR MIX CURDLES AT ANY POINT,,,DONT WORRY..JUST ADD 1 TABLESPOON FLOUR AND CONTINUE

SUPER DUPER BAKED CHEESECAKE

THIS IS A VERY SIMPLE AND LOVELY CHEESECAKE RECIPE TAUGHT TO ME BY THE CHEF OF MOSSIMAN LONDON......ITS LIGHT AND FULL OF FLAVOR...I MAKE THIS VERY OFTEN AND ITS ALWAYS POLISHED.....HERE GOES THE RECIPE
SUPER DUPER BAKED CHEESECAKE

INGREDIENTS (FOR CRUST)
.150 GM DIGESTIVE BISCUITS
.60-75 GM MELTED BUTTER
INGREDIENTS(FORFILLING0
.500GM CREAM CHEESE(ROOM TEMP AND SOFT)
.100GM CASTOR(MIXI THE CASTOR0
.20 GM SIFTED FLOUR
.140 GM EGGS
.1.5 TSP VANILLA ESSENCE
.1/2 TSP LEMON ZEST GRATED
.40 ML CREAM

METHOD
.PREPARE AN 8 INCH SPRING FORM PAN.GREASE IT
.PREHEAT OVEN 120 DEG CENTIGRADE
.MIX THE BISCUITS AND CRUSH WELL.ADD MELTED BUTTER AND SPREAD ON THE BASE OF MOULD.CHILL 20 MINS IN FRIDGE
.CREAM TOGETHER CHESSES AND SUGAR TILL THERE ARE NO LUMPS(DONT OVERBEAT)(PADDLE ATTACHMENT)
.ADD IN THE FLOUR AND MIX IN.
.WHISK EGGS LIGHTLY WITH CVANILLA.
.POUR EGGS INTO THE CHEESE.MIX WITH A LIGHT HAND.
.FOLD IN SLIGHTLY BEATEN CREAM AND ZEST.
.POUR BATER INTO THE PREPARED MOULD AND BAKE IN THE OVEN AT 120 DEG CENTIGRADE IN MIDDLE RACK FOR 40-60 MINS TILL DONE.
.A CHEESECAKE IS DONE WHEN THE SIDES ARE FULLY SET AND THE CENTRE IS SLIGHTLY WOBBLY.
.COOL FOR AN HOUR ON WIRE RACK
.CHILL OVERNIGHT IF POSSIBLE