How to make Chicken Finger Fries for snack time...

How about Chicken Finger Fries for snack time? It is one such recipe that is loved by all.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Crispy outer coating, moist juicy chicken inside and that burst of cheese! Can’t get more indulgent than this?

These Crispy Chicken Cheese Burst Fries can be prepared ahead and stored in the fridge or the freezer until its time to fry them. So, you could actually make a large batch and enjoy it for a whole week!

Click the link below for the video:

Chicken Finger Fries    Serves 4 to 5

Ingredients:

Boneless chicken breast – 3

Cornflakes – 2 to 3 cups

Grated mozzarella – 1 cup or as needed

Eggs – 2

Vegetable oil – for deep frying

FOR THE MARINATION

Yogurt/ Curd – 2 tblsp

Garlic powder – ½ tsp

White pepper powder – ½ tsp

Red chili sauce– 1 tsp

Salt – ½ tsp

FOR THE FLOUR COATING

Plain flour – ¾ cup

Mixed herbs (dried) – 1 ½ tsp

Garlic powder – 1 tsp

White pepper powder – ½ tsp

Red chili flakes – to taste

Salt – to taste

Method:

1.    Wash, clean and cut the chicken breast pieces into strips along the breadth. Use a smaller knife with a pointed end to cut out pockets in all the strips.

2.    Mix all the ingredients FOR THE MARINATION thoroughly. Pour it over the chicken strips and mix well to coat them. Keep in the fridge for an hour (best done overnight).

3.    FOR THE FLOUR COATING mix all the ingredients using a whisk and keep aside.

4.    Crush the cornflakes slightly and keep aside. Beat two eggs and keep aside.

5.    Once the chicken has been marinated, stuff the pockets with the grated mozzarella cheese and press to close. Repeat for all the pieces.

6.    Coat the chicken strips with the FLOUR  COATING mixture. Dip each piece into the beaten egg and then coat with the crushed cornflakes. Press with your fingers to shape them.

7.    Put them in the fridge for 15 to 20 minutes before frying.

8.    Deep fry in medium hot oil till golden and crunchy on the outside and cooked from inside.

9.    Serve hot with mayonnaise.

© Rinki’s Kitchen

Iced Tea to beat the heat!

Some Iced Tea to beat the heat? Get ready to churn up refreshing concoctions with tea in your kitchen.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

How to make summer coolers with tea? All you really need are some spices, herbs, squashes and syrups and lots and lots of ice. Mix and match the different ingredients and create your own flavoured Iced Tea!

Click the link below for the video:

Iced Tea Concoctions                    3 types

Ingredients:

Assam tea liquor – 1 cup per glass of drink

FIRST ONE (per glass)

Ginger syrup – 1 ½  to 2 tblsp

Honey – 1 to 1 ½ tblsp

Mint leaves – as required

Black salt – a pinch

Tea – 1 cup

SECOND ONE (per glass)

Orange squash – 2 tblsp

Maple syrup – as required (sweetener)

Freshly squeezed ginger juice – ½ tsp

Powdered cinnamon – ¼ tsp

Tea – 1 cup

Black salt (optional)  – a pinch

THIRD ONE (per glass)

Honey – 1 ½ to 2 tblsp

Lemon or Lime – ½ to ¾

Mint leaves – as required

Tea – 1 cup

Black salt (optional)  – a pinch

Method:

1.    Make the Assam tea liquor and strain the tea immediately. Keep aside to cool completely.

2.    FIRST ONE: Mix together all the ingredients and crushed mint leaves. Stir to combine. Let it infuse for 15 mins. Pour in a tall glass that has mint leaves, a wedge of lime and lots of ice in it.  Serve chilled.

3.    SECOND ONE: Mix all the ingredients together. Stir to combine. Let it infuse for 15 mins. Take a tall glass, add in a cinnamon stick , some thinly sliced ginger and lots of ice. Pour in the prepared drink. Serve chilled.

4.    THIRD ONE: Mix together the honey and lime or lemon juice. Add in the crushed mint leaves and tea. Stir to mix and let it infuse for 15 mins. In a tall glass add in a few slices of ginger and lots of mint leaves and ice. Pour in the tea and serve immediately.

© Rinki’s Kitchen

Homemade Cream Cheese Cheesecake Recipe

What is it about Cheesecakes that make them so popular? If it is the cream cheese then, I have the perfect recipe for you. Homemade Cream Cheese Cheesecake from scratch.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Cheesecakes are gourmet desserts that can very easily be made at home. My cream cheese recipe is fool proof and is a reasonable alternative to the branded ones. This recipe came about due to non availability of cream cheese in the place where I lived many years ago. 

A simple vanilla flavoured cheesecake with homemade cream cheese and yogurt can be served up with a berry sauce as well as with fresh fruits and berries. The combinations can be endless.

The velvety texture of the filling with the crisp biscuit base turns out to be a heavenly experience. Try the recipe…it’s no rocket science!

Click the  link below for the video recipe:

Cheesecake Recipe with homemade cream cheese                 Serves 10

Ingredients

For the CREAM CHEESE

Full cream milk – 1 ½ liters

Lemon juice – 4 tblsp

For the BISCUIT BASE

Digestive biscuit crumbs – 1 ½ cup

Melted butter – ½ cup

Icing sugar – 3 tblsp

For the CREAM CHEESE FILLING

Cream cheese – 1 ¼  cup or about 300g

Hung curd or yogurt –  ½ cup

Sweetened Condensed milk – ½ cup

Icing sugar – 3 tblsp

Salt – a pinch

Full fat /Heavy cream – 1 cup

Vanilla essence – 2 tsp

Powdered gelatin – 1 tblsp

Hot water – 2 tblsp

For the RASPBERRY STRAWBERRY SAUCE:

Raspberry Strawberry Preserve or any berry preserve or jam – 3 tblsp

Water – 1/3 cup

Method:

1.    For the CREAM CHEESE: Boil the milk on low heat stirring continuously. Turn off the heat and add in lemon juice a tablespoon at a time. Mixing completely after each addition till the milk solids separate from the whey. This is the cream cheese. Drain and reserve the whey.

2.    Cool completely. Add the cream cheese into a food processor or mixie and mix it to a fine paste. Add a little whey as required to run the mixie. Keep the cream cheese in the fridge.

3.    For the BISCUIT BASE: Combine all the ingredients thoroughly till the mix resembles wet sand. Pour it into a loose bottom cake tin. Spread evenly and use a small bowl or glass with a flat base to smooth the top. Set it in the fridge for half an hour.

4.    For the CREAM CHEESE FILLING: Dissolve the gelatin in hot water and keep aside to cool.

5.    In a large bowl, add in the cream cheese, hung curd, condensed milk, salt and icing sugar. Beat with a whisk or electrical beater to combine. Add in the heavy cream and the essence. Beat again till light and fluffy. Add in the gelatin(should be at room temp) and combine with the cream cheese filling.

6.    Take out the biscuit base from the fridge. It should be set and firm to touch. Pour in the cream cheese filling into the tin. Smooth the top with a knife.

7.    Let it set in the fridge for at least 4 hours or best done overnight.

8.    For the RASPBERRY STRAWBERRY SAUCE: Put the ingredients in a sauce pan and simmer over low heat till you get a pouring sauce. Let it cool complete. (The sauce will thicken further)

9.    To demould the cheesecake, run a knife along the edge. Carefully push it out of the tin. Cut into weges.

10. Serve with a little berry sauce on top. Garnish with mint leaves.

© Rinki’s Kitchen

Spongy Bread Kulcha and Chole....popular Delhi street food!

Did you know that Chole Kulche, the popular street food from Delhi can be easily made at home? It is a family favourite. I like to make this dish in all the seasons.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

The bread kulcha and chole is perfect for a snack or a light meal. In fact, it is very light. The recipe uses very little oil and no fat at all. The bread style kulcha is very different from the flaky Amritsari style kulcha.

The use of yeast gives it the bread like texture. These kulche hardly take any time to cook. Paired with the tangy and spicy chole, the kulche taste delicious!

Click the link below for the recipe video :

Spongy Bread Kulcha and Chole           Serves 4 to 5

Ingredients:

FOR THE KULCHA

Dry active yeast – 3 tsp

Sugar – ½ tsp

Plain flour –2 cups +  ½ tsp

Luke warm water – about a cup

Vegetable oil – ¼ cup

Salt – to taste

FOR THE CHOLE

Boiled chickpeas/ Chole – 1 ½ cup

Boiled (dehydrated) green peas/Matar – ½ cup

Finely chopped onions – 1 large

Tomato paste – ½ cup

Ginger paste or grated – 1 tsp

Garlic paste or grated – 1 tsp

Chole Masala – 1 tsp

Coriander powder – ½ tsp

Kasuri methi/Dried fenugreek leaves – a large pinch

Garam masala – ¼ tsp

Boiled and mashed potato – 1 small

Vegetable oil – ¼ cup

TO SERVE

Green chutney – as required

Finely chopped onion and tomato – as required

Chaat masala – to sprinkle on top

Lime or lemon wedge – a few

Method:

1.    FOR THE KULCHA: Mix together the yeast, sugar, ½ tsp plain flour and ½ cup luke warm water. Keep aside for 15 to 20 mins to activate.

2.    In a large bowl combine the 2 cups of flour with salt and 1 tblsp of vegetable oil. Knead the flour with the activated yeast mix and water as required to get a soft dough. Use vegetable oil to help with the kneading. Knead for 3 to 5 mins. Cover and keep in a warm place to rise for at least an hour or till it doubles in size.

3.    Knead the dough lightly. Divide it into 10 balls. Roll out the balls to ¼ “ thick circles. Sprinkle nigella seeds or chopped coriander on top roll lightly to stick.

4.    Cook on a flat pan (topping side up) on medium heat till bubbles appear on the surface. Drizzle a tiny bit of oil on top. Flip over and cook till done.

5.    FOR THE CHOLE: Heat the oil and add in the onions. Cook till light brown. Add the tomato paste and cook briefly.

6.    Add in the ginger and garlic followed by the chole masala and coriander powder. Mix it up. Add in ¼ cup of water. Cook till the oil stars separating. Crush the kasuri methi in your palms and add to the gravy.

7.    Add in the chickpeas and the green peas. Season with salt. Mash up the peas slightly. Mix well and add in enough water for the gravy. Simmer for a minute and add in a small boiled mashed potato. Mix well. Simmer for another minute. Sprinkle some garam masala and mix well. Turn off the heat.

8.    Serve the Chole with some green chutney, finely chopped onion and tomato and a lime wedge. Sprinkle some chaat masala on top.

9.    Arrange the Kulcha and Chole on a platter and serve hot.

© Rinki’s Kitchen

Less Oil Dahi Vada Recipe

If you want to indulge in chilled Dahi Vadas without feeling guilty, then here is the recipe for you.

This is a healthy dahi vada recipe. The vadas are NOT DEEP FRIED!

That is the reason they are really light in the mouth and also on the stomach.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Anyone from beginners to experts can perfect this recipe. Just a few things to keep in mind is all.

Most importantly, the grinding of the soaked black lentil has to be right. For this, grind them in small batches. This way you will require a minimum amount of water to help with the grinding.

The mouth watering dahi vadas are enjoyed by one and all.

Click the link below for the video recipe:

Dahi Vada Recipe with less oil               Makes 16 to 17 vadas

Ingredients

Dhuli Urad Dal/Skinned Black Lentil – 1 cup

Asafoetida/Hing – ¼ tsp

Salt – to taste

Oil – ¼  cup

Beaten yogurt – 3 to 4 cups

SweetTamarind/Imli chutney – 1 ½ cup

Black salt – for seasoning

Red chili powder – as per taste

Roasted cumin /Jeera powder – as per taste

Paddu/Paniyaram pan – 1

Method:

1.    Wash and soak the lentils in 3 cups of water for at least an hour or till well soaked.

2.    Drain the water and grind to a thick fine paste. Use as little water as required to run the mixer.

3.    Season the paste with salt and hing. Use an electrical beater or a hand held whisk to beat the paste till it becomes pale and fluffy.

4.    Heat the Paddu/Paniyaram pan and add a few drops of oil in the cavities. Wet your fingers and make small balls with the lentil paste. Fill the cavities in the pan with the paste. Cook on low heat for 2 mins on one side before flipping them over.

5.    Drizzle with a tiny bit of oil on each vada. Cook till done. Check by inserting skewer. If it comes out clean, the vadas are done. Remove from heat and drop the balls/vadas into a large bowl filled with water and leave to soak.

6.    Once they puff up, gently squeeze out the excess water and place the lentil vadas onto a plate. Cover generously with the yogurt. Drizzle with the tamarind chutney. Sprinkle black salt, red chili powder and cumin powder. Decorate with a spring of coriander.

7.    Serve chilled.

© Rinki’s Kitchen

Chia Seeds Summer Coolers

Do you include Chia Seeds in your summer drinks? Well, I do.  My Chia Seeds Summer Coolers look appealing and are healthy too.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Chia seeds are the super healthy seeds native to South America. They are packed with nutrients and fibers. These seeds are great for weight loss too.

I love to add them to desserts and drinks. So why not summer coolers?

Here are 3 very refreshing summer drinks that I have made with a few syrups and squash that I had at home. Mixing up flavours to create new ones can be an interesting affair. So, don’t shy away from trying out new combinations on your own.

Chia Seeds Summer Coolers                 Makes 3 types

Ingredients

Chia Seeds – 1 ½ tblsp (enough for 4 to 5 glasses)

Water – ¾ cup

FIRST ONE (per glass)

Kokum syrup – 2 tblsp

Mint leaves – a few sprigs

Bloomed Chia seeds – 2 tblsp

Black salt – a pinch

SECOND ONE (per glass)

Orange squash – 2 tblsp

Lemon slices – 1 small  lemon

Bloomed Chia seeds – 2 tblsp

Ginger crush/syrup/ale – ½ tsp

Black salt – a pinch

THIRD ONE (per glass)

Ginger crush/syrup/ale – 2 to 3 tblsp

Lemon juice – 2 tblsp

Sugar syrup – to taste

Bloomed Chia seeds – 2 tblsp

Mint leaves – a few sprigs

Black salt – a pinch

Method:

1.    Soak the Chia seeds in ¾ cups of water at room temperature and keep aside for 15 to 20 minutes. They will bloom and become jelly like.

2.    FIRST ONEL: Add in a few mint leaves into a tall glass and muddle or crush them. Add in the Kokum syrup and bloomed Chia seeds. Add in the black salt. Mix well. Add in more mint leaves. Top with chilled water. Garnish with mint leaves.

3.    SECOND ONE: Pour in the orange squash and the Chia seeds into a tall glass. Add in the lemon slices (reserve one or two pieces for garnish). Muddle the lemon. Add in ginger crush and the black salt. Top with chilled water and mix well. Garnish with lemon slices.

4.    THIRD ONE: In a tall glass, add in the ginger crush, lemon juice, sugar syrup and a few mint leaves. Muddle the leaves. Add in the Chia seeds and black salt. Mix it up. Top with chilled water. Garnish with candied ginger.

5.    Serve the drinks absolutely chilled.

© Rinki’s Kitchen

Cherry Pie in a glass!

A  Spring Summer celebration must have a suitable dessert. This Cherry Pie (in a glass) is a delightful pudding that is enjoyed by one and all.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

No issues of demoulding the pie here. In fact the pudding appears stunning when set in a glass. Individual portions are much easier to handle and serve too.

This eggless dessert is fairly simple to make. I usually prepare the various components and finally assemble the pie in glasses.

The cream cheese pudding is smooth and just slightly tangy because of the yogurt. The biscuit base is buttery and mildly sweet. The cherry sauce brings in the colour and a lot of flavor.

You have to try it out!

Click the link below for the video recipe:

Cherry Pie                                       Serves 6 to 8

Ingredients:

For the CHERRY SAUCE

Pitted Cherries (tinned) – ¾ cup

Corn flour – ¾ tblsp

Castor sugar – 1 tblsp

Cherry syrup – 1 cup

Almond essence – a few drops

Red food colour(optional)  – one drop

For the COTTAGE CHEESE CREAM

Full fat milk – 500 ml

Synthetic vinegar – as required (3 to 4 tblsp)

Icing sugar – 2 tblsp

Vanilla essence – 1 tsp

Whipped cream – a dollop

For the BISCUIT BASE

Arrowroot /Digestive biscuit crumbs – 1 ¼ cup

Icing sugar – 3 tblsp

Melted butter – 6 to 8 tblsp

For the CREAM CHEESE PUDDING

Hung curd(full fat) – ¾ cup

Sweetened condensed milk – ½ cup

Vanilla custard – 1 cup

Method:

1.    CHERRY SAUCE:  Mix together all the ingredients except the cherries. Pour into a pan and cook on low heat till the sugar dissolves completely. Add in the cherries and cook till the sauce thickens. Turn off the heat and cool completely.

2.    COTTAGE CHEESE CREAM: To make the cottage cheese boil the milk and turn off the heat. Add in vinegar ½ tblsp at a time and mix till the milk curdles. Strain the cheese and let it cool down.

3.    Take the cottage cheese in a mixer jar and add in the icing sugar, essence and whipped cream. Blend to a smooth paste. Fill it in a piping bag fitted with a star nozzle and keep aside.

4.    BISCUIT BASE: combine all the ingredients thoroughly to resemble wet sand. Keep aside.

5.    CREAM CHEESE PUDDING: Mix all the ingredients in a bowl and whisk till smooth and creamy.

6.    ASSEMBLING THE PIE: Take any glasses to set the pie in. (The glasses should not be too tall.) Add in the biscuit base right at the bottom of each galss. Use a spoon or a smaller glass to tap the crumbs lightly to get a smooth top.

7.    Add in the cream cheese pudding and smooth the top. Pour in the cherry sauce on top, just enough to cover the surface. Set in the fridge for at least an hour or until set.

8.    Once set, decorate the top with the cottage cheese cream and set in the fridge for at least 30 minutes before serving.

9.    Serve chilled.

© Rinki’s Kitchen 

Chinese Vegetables and Noodles Casserole

A stunning and tasty Chinese Noodle Casserole can really brighten up a meal. This is a super simple recipe that I learnt 22 years ago at a cookery class! Loved it then, love it still.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

The most important step of this recipe is the chopping of the vegetables. That is the only step that takes up some time. Once that is done, the rest is just a breeze.

The rainbow colours of the stir fried vegetables are best showed off by using a light soy sauce. Using a dark soy sauce will not only alter the taste slightly but also the appearance of the dish.

Click the link below to watch the video recipe:

Chinese Vegetables and Noodles Casserole                   Serves 4 to 5

Ingredients:

Noodles – 180g

White Pepper powder – to taste

Ajinomoto – ½ tsp (optional)

Salt – to taste

Light Soy sauce – 2 tblsp

Vinegar – 1 tblsp

Oil – 5 tblsp

Vegetables (thinly sliced or matchsticks)

Red onion – ¼ cup

Spring onions – 1/3 cup

Red & Yellow Bell peppers – 1/3 cup each

Capsicum – 1/3 cup

French beans – 1/3 cup

Red /Purple /Green cabbage – 1/3 cup

Carrots – 1/3 cup

Button mushrooms – ¼ cup

Celery (stalk) – 1 tblsp (chopped finely)

Garlic clove – 1 or 2 (chopped finely)

Spring onion greens – 2 tblsp (chopped finely)

Method:

1.    Slice or chop to prepare the vegetables. Cook the noodles in adequate amount of water as per the packet instructions. Drain and keep aside.

2.    Heat 3 tblsp of oil in a pan. Add in the noodles. Spread them out slightly and cook one side for half a minute or till light golden. Flip the clump of noodles over and cook the underside till light golden. Turn off the heat and keep it aside.

3.    In another pan heat the remaining oil. Add in the red onions, celery and garlic and cook for half a minute.

4.    Add in the bell peppers and capsicum. Toss them all together on high heat before adding in the rest of the vegetables (other than the spring onions). Mix well and stir fry on high till they are wilted. Season with salt, pepper and Ajinomoto. Toss to combine.

5.    Put the noodle pan on the heat. Add in the stir fried veggies along with the spring onions, soy sauce and vinegar. Adjust the seasoning. Using two forks, tear the noodle clump and mix with the vegetables. Turn off the heat.

6.    Sprinkle some spring onion greens and serve hot.

© Rinki’s Kitchen