Noora's Cornflakes and Honey Drops(video demonstration)

Noora, my daughter, is 10 now. Kids grow up too fast. It seems like yesterday I was holding her as my first born baby and now, she is in her apron. Masha Allah! She has always liked to assist me in baking whereas she hates the day to day cooking chores. Whenever I call her for a help there, she always stood away from it. Now, it was just a day or 2 back, that I've thought of doing some videos with her. These days, as you all could see, I got addicted to You Tube. lol. I didn't had any patience and went on with shooting in the midst of her final exams. I wanted to give her a break from studies also; thought of shooting this just as a trial. Took my small cam and just started. Then thought of learning the editing part and that really took a lot of time. After all those chores, I didn't want my effort to go waste and decided to post it here. :)

This is an easy, yet crunchy and delicious recipe. Even kids can do it. It's quite addictive too.. I bet, you can't stop with just one or two. This recipe was passed on to me by Hanan's sister-in-law, Haseena Shoukath.

Check this link for Noora's video demonstration:

Ingredients:
Makes 8-10

Butter 2 tbsp
Honey 2 tbsp
Sugar 1 tbsp
Cornflakes 1 1/2 cups
Almond flakes or any other nuts, chocolate chips,raisins etc..

Method:

Melt butter,honey and sugar together in a pan, until the sugar dissolves completely. You can either microwave upto 40 seconds.

Preheat your oven at 170 C.

Mix in all other ingredients nicely that these are well coated with the honey mixture.

Spoon these into the muffin cases/paper cups.

Bake upto 12 minutes or until its color changes a bit and the syrup dries up. The cooking time completely depends upon the quantity of cornflakes you spooned into those cases.

It may turn hard if you overbake it.

Let it cool for 10-15 minutes to turn it to crispy.


Linking this to Bake Fest Event hosted by Homemaker's Diary Originally hosted byCooks Joy

Fish Schezuan

I think I didn't have posted much of fish recipes in my blog. I donno why I'm always fascinated by desserts and bakes that I did post many of them  and now many complaint that. I should concentrate on some daily meals so that my family won't get fed up with sugar and eggs; good for their health too...

Now this recipe is of a crispy fried fish with a sauce; they call it schezuan; dont know.. actually the schezuan sauce which I usually make is a spicy and different one. This might be the easier and tasty version of schezuan sauce. I'm sure your kids and you are gonna love this. My friend Anie Aziz is eagerly waiting for this recipe that I should post this soon for her. So here it goes Anie...

Ingredients
(vanitha cook book)

fish fillet (Hamour is the best though u can use any)200g
maida 30g
egg 1 
corn flour 30g
green chilli 2
coriander leaves 1 tsp
pepper 1/2 tsp
ajinomotto 1/2 tsp
sugar 1/2 tsp
salt



For sauce:

ginger 1 tsp, chopped
garlic 1 tsp,chopped
green chilli 1 tsp,chopped
coriander leaves 1 tsp
lime juice 1 tsp
sugar 1 tsp
tomato sauce 2 tsp
soya sauce 2 tsp (optional)
salt
pepper 1/2 tsp


Method:


Marinate fish fillets in salt for 10-15 minutes.


Mix all the sauce ingredients together well and keep aside.


Prepare a batter out of batter ingredients. Use enough water if needed. The consistency of the batter should be of dipping consistency.. not too thick and nor too thin. Just like the batter that we used to fry plaintains.


Heat oil in a wok . Dip these fillets in the batter and deep fry them till golden brown.


Take them out in a tissue paper and drain excess oil.


Serve deep fried fish along with the sauce separately in a bowl.

Garlic Pepper Chicken

Merry X'Mas to all out there !!

This is one again from my Mom's diary. All my aunts  want  my mom to make this dish whenever there's a party at home. The problem is she always had a rough estimate to all her dishes that we find it difficuilt to blog with exact measurements written. Now here goes my estimate and if you feel like making adjustments here & there, you are free to do.(as if you need my permission ;) )haha

This tastes like a chinese dish and goes well with noodles or rotis. Keep the chicken fried before and saute in sauces only just before you serve; otw the chicken would turn soggy.

 Marinade:

600 grams  chicken
1/2 egg
Salt
1 1/2 tbsp  dark soy sauce
2 tablespoons  green chili sauce
1 1/2 tablespoons cornstarch

Other Ingredients:

1 medium size Onion chopped
1 capsicum sliced
1/4 cup garlic,  chopped
5-6 green chilies, chopped
1 tsp black pepper powder
Oil for deep frying
2 tbsp Soy sauce
2 tbsp cornstarch**
Spring Onion to garnish

Method:

Marinate chicken in  the marinade ingredients for atleast 1/2 an hour.

Deepfry this chicken in oil till it turns golden brown. Don't make it too dry.

Heat 2 tbsp of oil taken from those used for deep frying in a wok & throw in garlic to saute it for a minute or two in high flame without browning it.

Saute chopped onions in it. When it is still pink, add bell peppers into it.

Now add the sauces and when these starts to bubble, add cornstarch dissolved in 1/2 cup of water.

Add fried chicken pieces to it and mix it in sauces in high flame. Add green chillies and pepper powder to it. Garnish with spring onions .

 

You can make dry pepper chicken or with gravy. I prefer the one with gravy. This recipe is the gravy one. If you want it dry, you can reduce the amount of sauces used later and also the cornstarch.

Chicken Manchurian

 

Recipe courtesy: (Lakshmi Nair)

Ingredients:

Chicken 1/2 kg (boneless)

For Marination:

Chicken stock 3 cups
Egg 1
Maida/All purpose flour 2 tbsp
Corn flour 1 tbsp
Soya Sauce 1 tbsp
Pepper powder 1 tsp
Ajinomotto a pinch


For Gravy:

Ginger-Garlic paste 1 tbsp
Oil to deep fry
Onion 2 medium,chopped
Garlic 4pods
Ginger a small piece
Capsicum 1,chopped
Oil 3 tbsp
Corn flour 2 1/2 tbsp
aninomotto a pinch
soya sauce 2-4 tbsp
chilli sauce 1/4 tbsp
tomato sauce 1 tbsp
salt
celery 2 tbsp
spring onion 1 tbsp, chopped

Method:

Make a paste of all the marination ingredients .Dip the chicken pieces in it & deep fry till golden brown. I used chicken with bones here.

Take another pan, heat oil in it. Saute onion, ginger, garlic & capsicum in it.

Add Stock to it & Let it boil. You can prepare stock by boiling the chicken bones if you are using boneless chicken. Or you can buy the ready-made stock blocks & boil it in water.

Mix Cornflour, soya sauce, chilli sauce& tomato sauce nicely without lumps & add it to the gravy. You can use water if required.

Once the gravy starts thickening, add the fried chicken pieces. Now add spring onion ,celery & ajinomotto to the gravy; mix it & serve it. I've added a bit more cornflour and other sauces to get more gravy. If you are adding more cornflour check to adjust with the sauces so that its flavor remains intact.