Hflc Lunch Menu Series 6

Hflc Lunch Menu Series 6

Chicken ghee roast, Omelette, Homemade Bun toasted with Butter

Home made labneh Cheese

Chicken Ghee Roast : Chicken Ghee Roast, is a classic recipe among South Indian chicken recipes, Fiery red color, tangy and spicy with a flavour of ghee roasted spices, served with Bread or Rice

Chicken -750 gms ; yogurt – 1/4 cup ; 1 tsp – turmeric powder ; whole red chilli – 10 no ; kashmiri whole chilli – 10 no ;1/4 cup – ghee ; 2 - big onion chopped ; 2 – tomatoes ; 2 tbsp – ginger & garlic ; 1 tsp – fennel seeds ; 1 tsp – peppercorns ; 1 tsp – cumin seeds ; 2 tbsp – tamarind paste ; 2 tbsp – coriander seeds ; salt to taste

Wash and cut chicken into bite size pieces and marinade it in yogurt along with turmeric & salt for about 2 hour. In a heavy bottom pan heat 1 Tbsp ghee and add, whole red chilli, kashmir chilli, fennel seeds, peppercorns, cumin seeds, ginger, coriander seeds, Fry in medium flame for about a minute. Add ginger garlic & tamarind paste and grind as fine paste, kept aside.

In the same pan, add 1/4 cup of ghee, chopped onion and salute it. Once the onion colour changes then add tomatoes and marinated chicken sauté it for while. Add the grind spices paste and cook for a while with lid closed.chicken should be completely cooked in low flame  and get coated with thick layer of masala can see the ghee separates on the sides of the pan 

Homemade Labneh 

Labneh is nothing more than strained yogurt with rich & creamy texture similar to cream cheese 

Arrange a double layer of muslin cloth in a strainer  , refrigerate  for 24 hours use the whey water for marinate fish & meat .add salt to labneh dizzle some olive oil & chilli flakes ,serve as dip.

 

Red velvet cupcake / Clock cup cake

I have been thinking for quite long to make a pull apart version of cake, apart from the fact that my son has been asking me a red velvet cake for a long so, I decided to give it a shot. Finally here it is, with a red velvet cake in pull apart style. I used cheese frosting to form the clock face and the dial was with chocolate glazing.  The original recipe source is from here. 

Red velvet cup cake ingredients:  6 tbsp of butter (soft)   ;    2/3  cup of sugar     ;    1 egg    ;     1 ¼ tbsp. of coco powder      ;      1 ½  tbsp of red liquid food color      ;      ½ tsp of vanilla essence      ;       ½ tsp of salt      ;       ¾ cup of milk       ;         1  5/8 cup of all-purpose flour     ;     ¾ tsp of baking soda     ;    ¾ tsp of apple cider vinegar

Ingredients for  Cheese frosting :     85 gms of cream cheese     ;      2 tbsp of butter ;     1/2 tsp of vanilla essence     ;      2 cup confectioner sugar 

 For Dial (chocolate glazing)  :   150 gms of melted dark chocolate 

Procedure :  In bowl add coco powder and all purpose flour, mix well  and keep aside.

In mixing bowl beat butter with sugar till it becomes smooth and creamy. Add egg and beat further. Add the food colour and continue to beat until the colour evenly mixed.

Continue to run the blender at med-speed and slowly add the flour mix and milk little by little, until all the ingredients are combined well and you got right cake batter consistency. 

Finally add baking soda into apple cider vinegar, quickly mix and add into flour mix.

Divide the batter evenly among the 19 mini cupcake tins about 2/3 filled and transfer to the 180°C pre heated oven and bake for about 20 min or until its done. (Toothpick technique will help) Remove from oven and cool completely before frosting. 

For the Cream Cheese Frosting:  In a large mixing bowl, beat the cream cheese, butter and vanilla together until it become smooth. Add the sugar and continue to beat on low speed until incorporated. Increase the speed to high and blend until it become very light and fluffy.