Pancakes with Chicken and Vegetables Filling… A Long Forgotten Recipe…!!

This recipe has been my all time favourite, but I almost forgot to make it since a long time. I was just flipping through old photographs and suddenly saw this in one of the pictures.. right there on my plate.. it seemed as if the pancakes were asking me desperately to make them again and relish.. and I could not wait any longer.. it was the dinner menu along with some chicken pasta in red sauce( separate recipe).

So here we go…




Ingredients for the Pancakes: (yield about 5-6 medium sized pancakes)

8 table spoon refined flour
1 egg
1/2 spoon ajino moto
salt to taste
two pinches black pepper

Directions:

Sieve the refined floor in a bowl, add the egg and fold in gently, add water to make a dropping consistency batter. Add the seasonings and keep it aside.
In a non stick pan, add very little oil and rotate it all through the pan. Let it warm up a little. Now using a ladle, drop a scoop of batter in the pan, and rotating the pan, let it spread across it, just like an omelette. After two minutes flip the side and let it cook from the other side too. Keep flipping to cook until both the sides turn a little golden in colour and you can feel that the flour is cooked completely. It will rise a little just like an omelette. Once its done, remove it in a plate and add the filling in the centre, fold it and a yummy pancake chicken roll is ready..!!

Ingredients for the filling:

Boneless chicken strips boiled, 200gms
1 capsicum shredded
1 cabbage shredded
1 onion ringed
1 tablespoon soya sauce
1 table spoon green chilly sauce
1 table spoon vinegar
1/2 teaspoon ajino moto
salt to taste
Oil to saute

Directions:

Add oil in a wok and add the onion rings and saute till they turn a little brown, now put the remaining vegetables, and saute on a high flame stirring continuously. Now add the shredded chicken and season the filling with the sauces and spices. Stir for another couple of minutes and let it cool it a bit. 


Shredded Chicken in Hot Garlic Sauce with Chicken Fried Rice

Ingredients for Shredded Chicken in Hot Garlic Sauce:
250gm boneless chicken shredded into thin strips
1 table spoon ginger garlic paste
2 cloves garlics chopped
1 table spoon chilly sauce
1 table spoon soya sauce
1 table spoon vinegar
1 teaspoon honey
1 onion cut into rings
1/2 capsicum shredded into strips
1/2 teaspoon ajino moto
1 glass water
2-3 table spoons corn flour
2 table spoon refined oil
salt to taste

For frying the chicken:

2-3 table spoons all purpose flour
1 egg
1/2 teaspoon black pepper powder
1/2 teaspoon salt
a pinch of ajino moto
water for mixing
Oil for frying

Directions:

Take the all purpose flour in a bowl, and add rest of the ingredients, adding water, make a mixture of coating consistency. Dip chicken strips in this batter, and deep fry until golden brown in colour. Keep them aside.

Now in a separate wok, take oil, and add chopped garlic, saute it for sometime, then add ginger garlic paste, saute it a little more. Then add the onion rings and honey, and saute till onions turn little brownish in colour.

Now add the red chilly sauce, soya sauce and vinegar to the onions and garlic. Add water and let it boil for sometime. Now mix the court flour with a little water to make a paste, and add to the boiling water to thicken the gravy. Add the fried chicken, and capsicum. Now season it with ajino moto and salt and let it simmer for a couple of more minutes.
And a very quick and easy chicken in hot garlic sauce is ready.

Ingredients for the fried rice:

2 cups basmati rice cooked
1/2 medium sized cabbage shredded
1/2 capcicum shredded
1 scrambled egg
a little boiled chicken shredded
Oil 1 table spoons

Directions:

In a wok, add about 1 table spoon oil, and on a high flame saute the cabbage, capsicum and chicken for a couple of minutes. Add some salt and keep aside.
Toss these vegetables and chicken and scrambled egg into the rice gently and here you go.. yet again a simple and delicious fried rice to go along with your chicken are ready..!!


Cake Pops

Ingredients :
6 vanilla cupcakes( I used left over cupcakes, which feel a little dry after a couple of days, or you may refer to vanilla cupcakes recipe in older posts)
3 table spoons of strawberry crush
200 gms milk chocolate
100 gms desiccated coconut( grated)

Directions :

Crush the vanilla cupcakes with hands, and then put them in a mixer to get a fine blend. Add the strawberry crush and knead a little with your hands. Make a roll and keep aside for sometime or put in the fridge for 10 minutes to let it firm up a bit.
Melt the chocolate either in a double boiler or microwave for a minute.
Make small round balls of the cake mix, and again refrigerate them for 5 minutes.
Insert a toothpick in these cake pops and dip them in the melted chocolate, then roll these pops in grated coconut and let them set in the refrigerator, and voila..you await yourself a yummy sweet surprise..!!

Vanilla Cake with Vanilla Ice-cream topped with Black Currant Crush and Raisins

Ingredients for the cake:

12 heaped spoons flour
60 gms salted butter
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence

Directions
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and butter and mix them well. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Add the eggs one by one to the mixture. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Other Ingredients 
3 tablespoons black currant crush
2 scoops vanilla ice-cream
handful of raisins
some coloured beads(edible)

Plating
Cut a slice of cake, put 2 scoops of vanilla ice-cream, with just a bit of it drooling on the top of the cake. Now take the black currant crush and drop dollops of it over the cake and the ice-cream. Sprinkle the raisins and some coloured beads and a finger licking good dessert is ready to serve.


Fish Shaped Cake with Strawberry Filling

Ingredients for the cake:
12 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence

Directions
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for the Icing:
1 1/2 cup whipped cream
1/2 cup strawberry crush
100 gms icing sugar

2-3 drops of blue gel colour
1 drop red gel colour

Directions
In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Add 2 drops of blue gel colour Use the cream to do the base coating of the cake, for piping bag add another drop of colour in the raining cream to give it a little darker shade.

Arranging
Transfer the cooled cake to a turn table, cut a triangular piece to be used as a tail of the fish, and giving the cut a look of open fish mouth. Then cut the cake pieces in half from the centre. Moist the cake by sprinkling some water on it. Gently spread the strawberry crush over it and then spread the blue coloured whipped cream icing Cover the cake with the top piece and repeat the process. To decorate the cake fill in the piping bag with whipping cream of a slightly darker shade of blue and make wave patters on the fish cake. Position the tail piece carefully and place it next to the main cake. For the open mouth, take some red colour in your hand and softly dab it on the cream, to give it a red mouth feel. Sprinkle some coloured balls and its good to go.



Vanilla Cupcakes with Blackcurrant Icing

Ingredients for the Cup Cakes:
1 1/3 cups flour
1 1/2 cup castor sugar
1/4 cup oil
3 table spoons curd
1 spoon baking powder
a pinch of baking soda
1 spoon vanilla essence
2 eggs
    Directions
    Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
    Sift together the flour, baking powder, baking soda.
    Set aside.
    In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil,  and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
      
    Ingredients for the Frosting
    125 Ml Whipping Cream
    100 Gms Icing Sugar
    75 Ml Blackcurrant Crush

    Directions
    Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Fold in the blackcurrant lightly. Fill in the piping bag with the nozzle of your choice and frost the cupcakes. Decorate with a drop of blackcurrant crush on the top and some coloured stars.


Vanilla Cupcakes with Kiwi Cream Icing

Ingredients for the Cup Cakes:
1 1/3 cups flour
1 1/2 cup castor sugar
1/4 cup oil
3 table spoons curd
1 spoon baking powder
a pinch of baking soda
1 spoon vanilla essence
2 eggs


    Directions
    Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
    Sift together the flour, baking powder, baking soda.
    Set aside.
    In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil,  and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
      
    Ingredients for the Frosting
    125 Ml Whipping Cream
    100 Gms Icing Sugar
    75 Ml Kiwi Crush

    Directions
    Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Fold in the kiwi crush lightly. Fill in the piping bag with the nozzle of your choice and frost the cupcakes. Decorate with a drop of kiwi crush on the top and some coloured stars.


Devil’s Chocolate Truffle Cake



A simply delicious and finger looking good cake especially for chocolate lovers, its filled with caramel crunch and topped with chocolate ganache and white chocolate dribble. You just cannot ignore it..!!


Ingredients:

10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
a pinch of baking soda
3 table spoons milk
3 table spoons cocoa powder

1 spoon vanilla essence


Directions:
·      Sieve together the flour, cocoa powder, baking powder and baking soda.
·      In another bowl, add sugar and eggs and beat them till pale in colour and fluffy.
·      Add oil to this mixture followed by vanilla essence, beat a little more.
·      Now gently fold in the flour and cocoa cake mix in this batter.
·      Line a 10 inch cake tin with baking sheet and pour the mixture into it, spread it out evenly using a spatula and then tap it against the stand to release any air bubbles.
·      Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
·      After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for filling:

Sugar 75 gms


Directions:
·      Add sugar in a pan, and on a medium heat melt to caramelize it.
·      Remove it from heat when the sugar is all melted and you see a dark brown colour, but more not to burn the sugar.

·      Take a piece of foil paper or parchment sheet, grease it and pour the caramelized sugar over it.
·      Let it cool to harden.
·      Once the sugar is hardened, remove it from the foil paper, fold it in a newspaper and press it hard with a rolling pin to crush it in small pieces. It should be coarsely grinder with small chunks of caramel( not too fine and not too big either)


Ingredients for icing:
200ml fresh cream

200 gms dark chocolate
50 gms white chocolate

3 table spoons strawberry crush
Some raisins
Directions:
  Using a double boiler or microwave, melt the dark chocolate. 
  In a pan, take 200 ml fresh cream and bring it to a boil. 
  Add this cream in the melted chocolate and keep folding till it becomes a thick dropping consistency mixture. 
  Let it cool a bit.

Arranging:
·      Transfer the cooled cake to a turntable and cut in two equal parts from the centre.
·      Moist the cake with sprinkling some water on it. 
·      Now spread the strawberries crush on the bottom half of the cake, then generously spread dark chocolate ganache on it and sprinkle raisins and the crushed caramelized sugar all over it. 
·      Keep the top layer on cake and moist it once again with water, now cover the layer generously with chocolate ganache covering the sides as well. 
·      Melt the white chocolate and dribble all over the cake…feel free to garnish with some chocolate sprinklers..


Pasta Chinese Style

So here is a recipe that speaks volumes about integrating cuisines and tastes and it comes out as a perfect fusion. An Italian Pasta with Chinese flavours.

Ingredients:
100 gms Macaroni
2 table spoons oil
1 table spoon ginger garlic paste
1 capsicum shredded
1 tomato diced
1 table spoon soya sauce
1 table spoon red chilli sauce
1/2 table spoon vinegar
1/2 tea spoon ajino moto
salt to taste

Onions, Carrots , Baby Corns can also be used as per taste and choice.

Directions:
Boil the macaroni in water till the time its done. Drain the water and wash the macaroni under cold water in order to reduce starch. Add some old to avoid stickiness and keep this aside.

In a wok, take oil and saute the ginger and garlic paste. Then add the vegetables and saute some more. Add vinegar, soya sauce and chilly sauce to the vegetables. Mix gently. Now add the macaroni and mix in the prepared sauce. Add ajino moto and salt to taste. Toss is for a couple of minutes. Serve hot.

Blueberry Cheese Cake

Ingredients:
1 Packet cracker biscuits
30 gms Butter
80 gms Cream cheese
1 spoon Gelatin powder
1 cup Whipped cream 
1/2 cup Icing sugar
1 cup Blueberry crush

Directions

In a blender, blend the cracker biscuits till you get a fine crumb. Add melted butter to the crumbs. Line a ring base with this crumb mixture and refrigerate it for half an hour.
Till the time the biscuits get set, in a bowl take the whipping cream and whip for 5 minutes. To this whipping cream add softened cream cheese and icing sugar and beat a little more. In a small bowl, dissolve gelatine powder with hot water and add to the cream. Whip till firm peaks are formed.
Spread this cream on top of your biscuit mixture and let it set in fridge for 4-5 hours. After 5 hours, spread blueberry crush on top of the cream and refrigerate again for 4-5 hours, overnight works best.
After it sets, remove the ring and serve your yummy blueberry cheese cake.

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