Yum Yum chilli dogs

HI.MADE SOME YUM CHILLI DOGS TODAY ..THIS RECIPE IS REALLY EASY AND EXTREMELY TASTY........I QUARTERED THE RECIPE AS I NEEDED ONLY A FEW CHILLI DOGS!!!THEY WERE GOBBLED....

The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you're just getting a large spoonful with each dog. So, if you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If you're feeding more, just double the chili recipe. You'll be happy you made a big batch. A note on the hot dogs, get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package.
INGREDIENTS
1/2 pound bacon, cut into small pieces
1 large onion, chopped
2 pounds ground beef
4 chopped garlic cloves
16 ounce can of tomato sauce
1 cup beef broth
2 Tbsp molasses or honey
2 Tbsp sweet paprika
1 Tbsp ground cumin
1 Tbsp chili powder
1 teaspoon cayenne (optional)
Salt
As many hot dogs as you have people to serve
Buns for the hot dogs
Chopped red onion, for garnish
Shredded cheddar (or jack) cheese, for garnish
METHOD
1 Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.
2 Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more.
3 Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.
4 Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like.
TIP YOU CAN TAKE THE CENTRES OF THE BUN AND STUFF SAUSAGE IN BASICALLY..
Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!
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CHOCOLATE FONDANT CUPS

CHOCOLATE FONDANT(CHOCOLATE CUPS THAT OOZE OUT MELTED CHOCOLATE WHEN CUT)

INGREDIENTS
120 GM BUTTER(UNSALTED)
.200 GM DARK CHOCOLATE
.2 EGG YOLKS
.2 WHOLE EGGS
.80 GM CASTOR SUGAR
.25 GM FLOUR SIFTED

METHOD
.PREPARE RAMEKINS BY EITHER SPRAYING OR BUTTERING AND DUSTING WITH FLOUR OR COCOA.

.MELT TOGETHER CHOCOLATE AND BUTTER ON A DOUBLE BOILER OR IN A

MICROWAVE.

.LET CHOCOLATE MIXTURE COOL TO ROOM TEMP.

.WHISK EGGS AND THE YOLKS AND GRADUALLY ADD IN THE SUGAR.KEEP WHISKING TILL; THE EGGS AND SUGAR AND YOLKS REACH A RIBBON LIKE TEXTURE. A KITCHEN AID WOULD REALLY HELP HERE AS YOUR HANDS WILL GET VERY TIRED DOING THIS ON YOUR OWN.THE TEXTURE MUST LOOK LIKE RIBBONS FALLING FROM THE WHISK.

.ADD THE FLOUR TO CHOCOLATE MIX AND FOLD TO ENSURE THERE ARE NO LUMPS.
.NOW WHISK IN HALF THE EGG MIX TO CHOCOLATE MIX AND FOLD IN OTHER HALF.
.POUR INTO PREPARED MOULDS

.BAKE AT 180 DEGREES FOR 10.5 MINUTES AND SERVE WITH ICE CREAM
YOU CAN EITHER SERVE THESE IN THE RAMEKINS THEMSELVES

OR RUN A THIN KNIFE AND UPTURN.WHWN CUT THEY WILL OOZE OUT CHOCOLATE.DUST WITH ICING SUGAR AND SERVE WITH ICE CREAM AND A FEW STRAWBERRIES OR ANY BERRY

TIP;DO TRY ONE OR TWO MOULDS IN ADVANCE TO KNOW YOUR EXACT OVEN TEMP SO THAT THE FONDANT REMAINS INTACT WHEN UPTURNED...OVEN TEMPERATURES MAY VARY SO ITS GOOD TO TEST 1 OR TWO.

INDIAN STYLE CHUTNEY CHICKEN

HI!! STILL STICKING TO A LOW FAT DIET SO TRIED OUT AN AMAZING RECIPE LAST NIGHT...THIS ONE IS FROM SANJEEV KAPOORS BOOK...NO OIL COOKING. THERE WAS ABSOLUTELY NO OIL USED IN THIS RECIPE AND IT IS MIND BLOWINGLY DELICIOUS AND GUILT FREE...SERVE WITH LEMON WEDGES...YOU NEED TO ADJUST THE SALT AND IF YOU DONT FIND IT SPICY ENOUGH,ADD A LITTLE RED CHILLI POWDER...I DOUBLED THE MASALA(ONLY THE CORIANDER,MINT,AND ADDED AN EXTRA GREEN CHILLI)AS I LIKE MY CHICKEN NOT TOOO DRY BUT WITH A REASONABLE AMOUNT OF GRAVY...TAKE A THIN SKEWER OR KNIFE AND POKE INTO THE CHICKEN PIECES TO MAKE SURE THEY ARE COOKED...DO NOT OVERCOOK OR YOU LL LAND UP WITH TOUGH CHICKEN.IF THE SKEWER GOES IN AND COMES OUT EASILY...YOU RE DONE...ENJOY THIS RECIPE AND WATCH THE WEIGHT DROP!!!!!!!!

GUILT FREE ZERO OIL CHUTNEY CHICKEN.......

INGREDIENTS
450 GM BONELESS CHICKEN CUT INTO 1 INCH CUBES
2 TSP CUMIN SEEDS
2 TSP CORIANDER SEEDS
5 BLACK PEPPERCORNS
2-3 CLOVES
4 BIG TABLESPOON FRESH CORIANDER LEAVES
2 BIG TABLESPOON MINT LEAVES
1 INCH PIECE GINGER
8 CLOVES GARLIC
2-3 GREEN CHILLIES
1 CUP HUNG YOGURT
SALT TO TASTE
1 TSP GARAM MASALA PWDR
1 LEMON CUT INTO WEDGES

METHOD
1 DRY ROAST CUMIN,CORIANDER SEEDS,PEPPERCORNS AND CLOVES.GRIND ALONG WITH CORIANDER,MINT LEAVES,GINGER,GARLIC AND GREEN CHILLIES TO A FINE PASTE.

2 IN A BOWL MIX YOGURT SALT AND GARAM MASALA .WAIT 20 MINS AND ADD GREEN PASTE AND LET IT MARINATE 1 HOUR MINIMUM IN A REFRIGERATOR,

3 HEAT A NON STICK PAN,ADD MARINATED CHICKEN,COVER AND COOK,STIRRING NOW AND THE,TILL CHICKEN IS TENDER AND COOKED AND GRAVYHAS THICKENED.YOU CAN ADJUST YOUR SALT AND ADD CHILLIES IF REQUIRED.

4 SERVE HOT WITH LEMON WEDGES AND TOOTHPICKS IF NECESSARY OR ENJOY WITH ROTI./BREAD


STEP BY STEP PICTURES
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JAPANES TEMPURA PRAWNS

JAPANESE PRAWN TEMPURA

INGREDIENTS

.PRAWNS B GRADE-20
.JAPANESE TEMPURA  FLOUR-400 GM
.ICE COLD WATER-180 ML
.SALT-1 GM
.REFINED OIL SOYABEAN OR PEANUT FOR FRYING

PROCEDURE

.IN A MED BOWL,GENTLY MIX WATER AND 300 GM TEMPURA FLOUR AND SALT.ITS OK IF BATTER IS LUMPY.

.PLACE BATTER IN FRIDGE WHILE PREPARING OTHER INGREDIENTS
.MAKE SOME CUTS ACCROSS SHRIMP BELLY.PRESS EVENLY AND WITH HELP OF FINGERS,FLATTEN IT AND ELONGATE TO PREVENT CURLING WHILE FRYING.
MAKE SURE YOU PRESS WELL ENOUGH TO MAKE IT NICE AND LONG.

.IN A SEPARATE PLATE,ADD FLOUR.DUST PRAWN IN FLOUR.REMOVE AND DIP IN BATTER.PLACE IN160 DEG C OIL IN A JIGGLING MOTION TO GET RID OF EXCESS BATTER.HOLD BY TAIL ,DIP IN HOT OIL AND JIGGLE,THEN LET GO.
.PLACE ON PAPER TOWEL.SERVE WITH SAUCE

TEMPURA SAUCE
.300 ML SOYA SAUCE
.100 ML SAKE
.100 ML MIRIN
.50 ML WATER
METHOD
.MIX ALL AND HEAT
.ADD GRATED DAIKON AND GINGER AND SERVE WITH TEMPURA

EGGLESS CHOCOLATE TORTE/CAKE

EGGLESS CHOCOLATE CAKE/TORTE(ALA CHEF AT MOSSIMAN)

INGREDIENTS
.1.5 CUP FLOUR
.1 CUP SUGAR
.1 /3 CUP COCOA
.1/3 CUP OIL
.1CUP WATER
.1 TSP BKG SODA
.1 TSP VANILLA
.PINCH SALT

ICING

.180GM UNSALTED BUTTER
.40 GM COCOA
.1 TSP VANILLA
.30 GM YOGHURT
.280 GM ICING SUGAR

METHOD

.PREPARE 8 INCH MOULD WITH PAN GREASE OR THIN COAT OF OIL AND PARCHMENT PAPER
.PREHEAT OVEN TO 170 DEG CENTI
.SIFT FLOUR BKG SODA COCOA AND SALT.ADD IN ALMOST ALL THE SUGAR.
.BEAT OIL AND WATER WITH VANILLA AND REST OF SUGAR IN KITCHEN AID BOWL.
.FOLD IN DRY INGS GRADUALLY INTO WET.
.MIX GENTLY
.POUR THE INGS INTO PREPARED MOULD
.BAKE 25 MINS OR TILL SKEWER INSERTED IN COMES OUT CLEAN
.COOL ON WIRE RACK BEFORE TAKING OUT OF PAN
.COOL AND ICE AS DESIRED

.ICING

. CREAM BUTTER TILL LIGHT
.SIFT COCOA AND ICING SUGAR,ADD IN GRADUALLY WITH THE YOGHURT AND VANILLA.
FROST AS DESIRED

PERFECT PECAN TARTS

ANOTHER SUPER DUPER RECIPE FROM THE CHEF AT MOSSIMANS LONDON......

DELICIOUS PECAN TARTS!!

INGREDIENTS

.150 GM UNSALTED BUTTER
.75 GM ICING SUGAR
.PINCH SALT
.240 GM FLOUR
./2 NO. EGG
.1 NUMBER YOLK
. TSP VANILLA

FILLING
.3 EGGS
.110 GM CASTOR SUGAR
.4 TABLESPOON GOLDEN SYRUP
.2 TABLESPOON RUM
.50 GM MELTED BUTTER
.PINCH SALT
.VANILLA ESSENCE
.175 GM PECAN HALVES

METHOD

.FOR THE TART SHEL:
.CREAM BUTTER AND ICING SUGAR LIGHTLY,ADD IN THE EGGS AND THE VANILLA
.FOLD IN FLOUR WITH GENTLE FINGERS.
.CHILL FOR A COUPLE OF HOURS.
ROLL ON A FLOURESD SURFACE TO 3MM THICKNESS.REST 20 MINS
.BLIND BAKE WITH A SHEET OF BUTTER PAPER AND LENTILS TO WEIGH TART DOWN.
.ONCE THE TART IS HALF BAKED,ADD FILLING AND BAKE.
THE FILLING
.WHISK THE EGGS LIGHTLY WITH SUGAR.ADD IN ALL INGS AND HALF PECAN NUTS.
SCATTER THE REMAINING NUTS ON BASE OF TART.

.POUR THE CUSTARD.
.BAKE AT 175 DEGREES TILL FILLING IS FIRMLY SET.IT WILL LOOK LIKE THIS WHEN IT COMES OUT OF THE OVEN BUT WILL SLOWLY SETTLE DOWN.

.COOL AND SERVE WITH VANILLA ICE CREAM

LOW FAT FRENCH ONION SOUP

HI! I TRIED OUT A LOVELY LOW FAT RECIPE FOR FRENCH ONION SOUP LAST NIGHT.I NEVER IMAGINED IT WOULD BE THIS EASY AND YET SO TASTY.THE SOUP HAD A DELICIOUS FLAVOR OF CARAMELIZED ONIONS AND A HINT OF THYME.WE TOPPED IT WITH A PPIECE OF WHOLEWHEAT BREAD BAKED WITH GRATED GOUDA CHEESE.....THAT WAS OUR STARTER .......IM PUTTIN G DOWN THE RECIPE..DO CHECK FOR SALT!!

LOW FAT FRENCH ONION SOUP

1) 4 ONIONS SLICED
2)1.5 TSP BUTTER PLUS A LIITLE OLIVE OIL OR CANOLA SPRAY
3)3 TABLESPOONS WHITE WINE
4)A SPRIG OR TWO OF FRESH THYME OR DRY(ITS)
5)4 LARGE CUPS CHICKEN STOCK(I MADE THIS WITH THE STOCK CUBE)
6)SALT AND PEPPER
7)A PIECE OD WHOLEWHEAT TOAST BAKED IN OVEN WITH GRATED GOUDA CHEESE TILL IT BROWN SLIGHTLY.
801 TSP FINELY CHOPPED GARLIC/1 TSP GARLIC PASTE

METHOD

1)TAKE A HEAVY BOTTOMED PAN
2)ADD BUTTER AND OLIVE OIL OR SPRAY
3)WHEN WARM,ADD ONIONS AND GARLIC
4)NOW THE IDEA IS TO KEEP COOKING THESE ONIONS ON A SLOW FLAME.THEY SHOULD CARAMELIZE IN ABOUT 20 MINS.
5)AFTER ADDING THESE ONIONS,COOK ON LOW FOR 10 MINUTES.NOW ADD WINE
6)ONCE THE ONIONS ARE NICELY CARAMELIZED,ADD THE STOCK ADD LET IT COME TO A BOIL.
7)TASTE AND SEASON WITH SALT AND PEPPER
8)PUT WHOLEWHEAT BREAD IN TOASTER AND TOAST.NOW ADD GRATED CHEESE AND LET IT MELT TILL SLIGHTLY BROWN IN OVEN.
9)ADD SOUP TO SOUP BOWL WITH A GOOD AMOUNT OF ONIONS.TOP WITH TOAST AND SERVE

CHICKEN SIZZLER

HERES ANOTHER TRIED AND TESTED LOW FAT CHICKEN SIZZLER RECIPE.UNFORTUNATELY I DIDNT HAVE THE SIZZLER PLATES BUT I CAN IMAGINE HOW MUCH TASTIER THIS CHICKEN WILL BE IF PLACED ON THE SIZZLER PANS AS IT WAS REALLY GOOD WITHOUT THEM TOO.DO REMEMBER TO BEAT YOU CHICKEN BREASTS REALLY NICE AND THIN AND YOU LL HAVE A MUCH MORE TENDER CHICKEN......PICKED THIS RECIPE FROM NITA MEHTAS(THE BEST OF NON VEGETARIAN)BOOK!!!...IT WAS A GREAT EAL PAIRED WITH THE FRENCH ONION SOUP!!! HERE GOES THE RECIPE

CHICKEN SIZZLER

INGREDIENTS

1)4 CHICKEN BREAST FILLETS BONELESS
2)SOME BEANS OR VEGGIES BOILED AND SAUTEAD OIN OLIVE OIL SALT AND PEPPER
MARINADE
1)1.5 TABLESPOON VINEGAR
2)3 TABLESPOON TOMATO KETCHUP\
3)1 TABLESPOON WORCESTERSHIRE SAUCE
4)1 TSP MUSTARD PASTE
5)1/2 TSP SALT
6)1/2 TSP PEPPER
7)1 TABLESPOON OIL
8)1.5 TSP GINGER JUICE

SAUCE

.2 TABLESPOON OIL
.1 TSP GARLIC CHOPPED AND CRUSHED
.1 TSP CORNFLOUR PASTE
.3 TABLESPOON TOMATO PUREE
.1 TSP WORCESTERSHIRE SAUCE
.1/2 TSP CHILLI GARLIC SAUCE/POWDER
.1.5 CUP WATER
.1 CHICKEN SEASONING CUBE

METHOD

1)MAKE INCISIONS IN THE CHICKEN BREAST.MARINATE WITH MARINADE INGREDIENTS FOR 2 HOURS IN REFRIGERAT0R
2)HEAT OIL 1 TABLESPOON OIL IN PRESSURE COOKER.ADD MARINATED CHICKEN AND STIR ON HIGH 1 MINUTE OR TILL DRY.
2)ADD 3/4 CUP WATER AND PRESSURE COOK FOR 2 WHISTLES.IMMEDIATELY REMOVE FROM FIRE TO AVOID CHICKEN GETTING OVERCOOKED
3)LET PRESSURE DROP AND CHECK CHICKEN FOR TENDERNESS.REMOVE PIECES AND LEAVE BEHIND LIQUID
4)TO THE LIQUID IN THE COOKER,ADD 1.5 CUP WATER,SEASONING CUBE,TOMATO PUREE WORCESTERSHIRE SAUCE AND CHILLI PASTE.
5)HEAT 2 TABLESPOON OIL IN NON STICK PAN AND ADD THE GARLIC.STIR FOR A WHILE.ADD RETAINED LIQUID TO WHICH SAUCES AND WATER ARE ADDED AND COOK STIRRING CONTINOUSLY.ADD CORNFLOUR TO THICKEN A BIT.
REMOVE FROM FIRE
6)REMOVE THE IRON SIZZLER PLATE FROM WOODEN BASE.PUT 3-4 TABLESPOON WATER AND DOTS OF COLD BUTTER ON WOODEN BASE AND KEEP ASIDE
7)HEAT IRON PLATE BY KEEPING DIRECTLY OVER FLAME.REDUCE HEAT AND LET THE IRON PLATE BE ON TOP OF FIRE WHILE IT IS BEING FILLED
8)PLACE 2 CABBAGE LEAVES ON PLATE AND ARRANGE CHICKEN FILLET.POUR THESAUCE OVER IT.ARRANGE ANY BOILED VEGGIES.
9)DOT THE RON PLATE WITH THE BUTTER.WHEN BUTTER AND WATER FALL ON THE HOT PLATE,IT SIZZLES.NOW WITH A PAIR OF TONGS,PLACE IRON PLATE BACK ON WOODEN BASE.
10)SERVE SIZZLING HOT.

KFC STYLE FRIED CHICKEN

KFC STYLE FRIED CHICKEN(HOMEMADE KFC CHICKEN)



KFC style fried chicken is a homemade KFC chicken recipe prepared with chicken drumsticks or breasts marinated in a mix of curd, chilli powder, beaten egg and salt atleast for 3 to 4 hours, then covered with a spicy blend of all purpose flour mix and bread crumps and finally deep fried in oil.Everyone wonder about the taste of the KFC fried chicken and this recipe gives almost similar taste to KFC chicken but little spicy matching the Indian taste. This fried chicken tasted awesome with tomato ketchup. Try this homemade spicy KFC Style Fried Chicken and Enjoy Cooking!!!

Ingredients:
Chicken drumsticks/breast 8 nos
Curd 100 ml
Beaten Egg 1 no
All purpose flour 50 gms
Bread crumps 50 gms
Chilli powder 1 tsp
White pepper powder 1 tsp
Onion dried and powdered 1 tsp
Basil/Thulasi leaves dried and powdered 1 tsp
Oregano/Omam leaves dried and powdered 1 tsp
Green chillies chopped 1 no
Garlic dried and powdered 1 tsp
Ginger dried and powdered 1 tsp
Salt to taste
Oil for frying

Procedure:
1. Wash and clean chicken. Drain water well from chicken.
2. Add beaten egg, curd, 1/2 tsp chilli powder, salt to chicken and mix well. Marinade it for atleast 3 to 4 hrs.
3. Ground all purpose flour,green chillies,white pepper, oregano/omam, garlic, ginger,basil/thulasi, remaining chilli powder,salt.
4. Cover marinated chicken with ground spicy all purpose flour mix and then with bread crumps.
5. Heat oil in a thick bottom kadai and deep fry the chicken in a slow fire till it is cooked.
6. Serve hot with tomato ketchup.


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INDIAN CHICKEN WITH WHOLE SPICES AND FENUGREEK

HI TRIED OUT A VERY LIGHT CHICKEN RECIPE..THIS DISH IS FLAVORED WITH DRIED FENUGREEK LEAVS AND EMITS A WONDERFUL AROMA OF FRESHLY CRUSHED WHOLE SPICES......IT CALLS FOR CHICKEN W BONES BUT I MADE MINE BONELESS.....HERE GOES THE RECIPE

KASOORI KHARA MASALA MURG(INDIAN CHICKEN WITH WHOLE SPICES AND FENUGREEK)

SERVES 4-5

INGREDIENTS

.1 MED SIZED CHICKEN(800 GM) CUT INTO 8-12 PIECES(I USED ALL SAME QUANTITIES WITH 300 GM BONELESS CHICKEN)
.1 CUP CURD(THICKISH)
.SALT TO TASTE
.4-5 TABLESPOON OIL(I USED JUST 1)
.2 DRY RED CHILLIES BROKEN UP
.3 LARGE ONIONS CHOPPED FINE
.2 TABLESPOON CHOPPED GARLIC
.2 TABLESPOON CHOPPED GINGER
.2 GREEN CHILLIES CHOPPED(I SLIT MINE)
.1 TSP DHANIYA/CORIANDER PWDR
.1/2 TSP RED CHILLI PWDR
.2 LARGE TOMATOES V FINELY CHOPPED
.4 TABLESPOON KASOORI METHI(DRIED FENUGREEK LEAVES)
SABOOT MASALE:1 MOTI ELAICHI(BROWN CARDAMOM),2 CHOTTI ELAICHI(GREEN CARDAMOM),1 INCH STICK DALCHINI/CINNAMON,3 LAUNG(CLOVES),1 TSJ PATTA(BAY LEAF)

METHOD
1)MARINATE CHICKEN IN CURD AND SALT.KEEP ASIDE 30 MINS
2).HEAT OIL IN A HEAVY BOTTOMED PAN.REDUCE FLAME AND ADD BROKEN CHILLIES,CHOPPED ONIONS AND ALL THE GARAM WHOLE M ASALAS.
3)STIR FRY ON MED TILL ONIONS ARE GOLDEN BROWN
4)ADD CHOPPED GINGER AND GARLIC.STIR 1 MIN.REDUCE HEAT
5)ADD GREEN CHILLIES,RED CHILLI PWDR AND CORIANDER PWDR.MIX
6)ADD TOMATOES AND STIR FRY TILL OIL SEPARATES OR TOMATOES GET SOFT.
7)ADD CHICKEN.STIR FRY 2-3 MINS ON MODERATE FLAME AND THEN LOWER HEAT.
8)COVER AND COOK STIRRING OCCASIONALLY TILL CHICKEN IS TENDER AND MASALA COATS CHICKEN.SPRINKLE SOME WATER IN-BETWEEN IF NEEDED.
9)ADD KASOORI METHI AND STIR TO MIX WELL
.GARNISH WITH GINGER STICKS AND CORIANDER LEAVES
STEP BY STEP LINK TO PICS
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