Garlic Knots Recipe

Garlic Knots Recipe

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These garlic knots are perfect with tea or coffee.The flavour of fresh parsley and garlic is sure to captivate your taste:-).

Preparation Time- 7-10 min to activate yeast + 1 st dough rising time 2 hrs then again second time I let it rise for 1 hr 15 minutes.
Cooking Time - 15 min (oven varies so it may take between 15-20 min )


Ingredients for the dough:-

1. 1 teaspoon Active dry yeast
2. 1 teaspoon of Sugar
3. 3/4 cup Lukewarm water  ( DO NOT add HOT water or the yeast will not bubble or froth, the water will be lukewarm )
4. 1 tablespoon olive oil ( to be poured into the yeast mixture after it is activated)+ 1/2 teaspoon olive oil (for coating the dough)
4. 2 cups all purpose flour or maida.
5.1/2 teaspoon   garlic powder
6.1/2 teaspoon of  salt or as per your taste.
7. 1 teaspoon of dried Parsley.
8. More flour for dusting when making the knots.

Ingredients to coat the garlic knots after it is baked:-

1. 2 tablespoon of chopped fresh Parsley
2.1 tablespoon of  minced garlic
3.1 tablespoon of olive oil
4. Parmesan cheese/salt/black pepper powder to sprinkle ( optional )

NOTE - this amount of mixture is good for 16 knots if you are making 32 knots then make another oil mixture using the same proportion of ingredients.


Preparation:-

1. Mix the yeast with sugar and lukewarm water,stir gently and put it aside until it foams/bubbles..
2. When the yeast is activated and bubbled add 1 tablespoon of olive oil and stir gently.
3. Mix the dry ingredients with the all purpose flour gently.

Kneading the dough and baking the knots.

1. Slowly add the yeast mixture into the flour mixture and incorporate it into the flour and knead.
Knead it until it is smooth.This will take some hand and elbow work,good exercise :-).(you have to knead for nearly 10 minutes).Then tuck the dough and form into a ball.
When done just coat it with 1/2 teaspoon of olive oil.

2. Cover and let the dough rise in a warm place ( I put it inside my oven ,please NOTE the oven light is kept ON but the oven is SWITCHED OFF ).

3. After 2 hrs take out the dough punch and fold the dough gently ( Do NOT punch hard )and then cover and again let it rise. ( I let it rise for about 1 hour and 15 minutes).

4. After this dust with flour your working surface and then take out the dough and flatten it with your palms/rolling pin. Then divide the dough into 2 ( for ease of working ).

5. After that roll out one dough at a time into a round shape of about 8 inch diameter.Then with the help of knife or pizza cutter cut into vertical strips(8 strips  and then cut once horizontally so total 16 strips) and then just cut once horizontally.The strips will be about 1 inch thick.

NOTE -( repeat the same with the other dough so total you will get  about 32 knots

6. Then make knots with each strips and line them on a baking sheet.
7. Pre heat  oven to 400 degree Fahrenheit which is around 204 degree Celsius and bake it for 15-16 min or until it changes to a brown colour.
NOTE - oven varies so you may require 15 - 20 min so start keeping an eye as soon as you observe the tinge of light brown colour appearing on the knots.

8. Make a mixture of the olive oil + minced garlic + fresh parsley .( you may also grind it in a mixer and grinder but in that case you may need little more olive oil )

9. As soon as the knots are done toss it in the mixture of olive oil ,garlic and parsley mixture.
If you wish you may sprinkle salt /Parmesan cheese /black pepper powder.

10. Enjoy your garlic knots :-),nothing like homemade food :-).

Pictures:-

Shrimp Cutlet or Chingrir Cutlet

Shrimp Cutlet or Chingrir Cutlet

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These Shrimp Cutlets are delicious evening snacks or serve as appetizers for any gatherings.Try out these Shrimp Cutlets or Chingrir Cutlets,its yummy and delicious.

Preparation Time - Shrimp marination 30 min -40 min  and after breading 15 min - 30 min
other preparation 15 min

Cooking Time - 5-6 min

Ingredients for marination:-

1. Prepare this spice mixture ( if in a hurry you can use store bought garam masala but in that case the taste may  slightly vary )
[(1/2 teaspoon whole coriander seeds and 1/2 teaspoon of whole cumin seeds dry roast on a low to medium flame for 30 seconds) let it cool down and then grind it with 2 green cardamoms or elaichi + 4 cloves or lobongo + 1/4 th of Mace or Javetri  + pea size Nutmeg or Jaiphal + 1/8th teaspoon of cinnamon powder or 1/2 inch whole cinnamon or darchini ].

2. About 12 shrimps cleaned ( intestine removed from the back ) and then incise it lengthwise and just tap both sides with your knife so that the shrimp does not curl up when fried.(see my you tube video or pictures below to get an idea).

3. 1/2 teaspoon of crushed garlic in mortar and pestle

4. 1/2 teaspoon of crushed ginger in mortar and pestle.

5. 2 tablespoon of Onion paste.

6. 1 tablespoon of chopped Parsley or cilantro ( I used parsley )

7. Juice of 1 small Key lime ( around 1 tablespoon of Lime juice )

8. Salt as per your taste.

9. 1 teaspoon of minced fresh chilly ( I used mixture of Habanero and Thai chilly )

10. 1/4 teaspoon each of Paprika or Kashmiri chilly powder +turmeric powder+ black pepper powder or golmorich + Cayenne or red chilly powder + coriander powder .

11. 1 tablespoon of maida or all purpose flour.


Ingredients for  breading the shrimp:-

1. Marinated Shrimp.
2. 1 egg beaten with little salt and black pepper ( adjust the salt as the shrimp marinate also has salt )
3. All purpose flour as required.
4. Bread crumbs as required.

Frying/Cooking

1. Oil ( peanut/sunflower /vegetable oil ) for frying the cutlets.


Preparation :-

1. Prepare the garam masala or if in a hurry use store bought but then the taste can vary.

2. Marinate the shrimp with all the ingredients mentioned ( point 1 to 10) and then sprinkle the all purpose flour evenly on the shrimp and smear it  on the shrimp with your hand or spoon and then refrigerate for 30-40 minutes in the refrigerator.

3. Next beat the egg with salt and black pepper .

Cooking:-

1. After 30-40 minutes of marination start breading the shrimp by first dabbing it in the maida or all purpose flour,then the egg mixture and finally into the bread crumbs and then shake off extra bread crumbs and put it on a plate.You can fry it after breading or put in the refrigerator for 15 -20 min before frying.

2. For shrimp cutlet I do not prefer double breading.

3. Heat oil in a skillet and when hot ( the temperature of the oil must not be too hot or else the shrimp will get burnt as soon as you put it into the oil )add the breaded shrimp and fry both sides til golden brown.

4. Next soak the excess oil from the shrimp with a kitchen tissue and serve with your choice of sauce.(I served it with fresh onion and chilly with sriracha/red chilly sauce + spicy honey mustard sauce and Tomato sauce and enjoy :-).

Pictures:-

Baked Chicken Wings In Spicy Garlic Sauce

Baked Chicken Wings In Spicy Garlic Sauce

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These Baked Chicken Wings are spicy and with garlic flavour,tossed in a hot and spicy garlic sauce.Perfect for any gatherings.

Preparation Time - 7-10 min and marination 1 -2 hrs
Cooking/Baking Time - 25 - 30 min

Ingredients for Chicken Marination:-

1. 15-16 Chicken wings ( I used with the skin on )
2. 1 teaspoon of fresh crushed Garlic in Mortar and Pestle
3. 1/2 teaspoon of Salt or as per your taste
4. 1/2 teaspoon of Paprika or Kashmiri Chili Powder
5. 1/2 teaspoon of Black pepper powder
6. Around 1/8th teaspoon of Cayenne or Red Chili powder or as per your heat preference.
7. 2 tablespoon of fresh chopped Parsley.
8. 3 tablespoon of all purpose flour/Maida.
9. 1 tablespoon olive oil / vegetable oil/sunflower oil.
10.1/2  teaspoon baking powder

Ingredients for the Spicy Garlic Sauce :-

1.1 teaspoon minced Garlic
2. Less than 1/4 teaspoon of minced Habanero chili or you can use any fresh chili of your choice Serrano/Thai/Jalapeno.If you want less heat use less (but using Habanero imparts a nice flavour )
3. 1 tablespoon of minced fresh parsley
4. 2 tablespoon of Sriracha sauce or any red hot chili sauce of your choice.( If you want you can use a little more sauce )
5.1 tablespoon of white vinegar.

Preparation:-

1. Chop/mince the ingredients ( garlic,chili,parsley )
2. Marinate the chicken with all the ingredients mentioned under chicken marination and let it refrigerate for 1-2 hours.( add the olive oil after adding rest of the marinate and then mix again )
3. For the sauce simply mix all the ingredients mentioned under (ingredients for the sauce ) and keep aside.

Cooking/Baking:-

1. Pre heat the oven to 400 degree Fahrenheit.
2. Grease with oil ( I used olive oil,you can use vegetable oil/Sunflower oil)  a baking sheet ( I used my oven proof Iron skillet) .
3. Line the marinated chicken wings on the Iron Skillet or the baking sheet and bake for 25 - 30 minutes or until done .( I required 28 minutes in total to bake it,after 15 minutes I turned the wings to the other side and then continued baking,so in total 28 minutes )
NOTE - oven timing may slightly vary so keep an eye.
4. As soon as it is baked ,toss it with the sauce and serve.I served with homemade garlic knots ,red onion and fresh chilly.You can serve with side of fresh celery and sauce.Enjoy :-)

Pictures:-

Sauce Ingredients

Pasta With Chicken Balls

Pasta With Chicken Balls

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Pasta with meat balls is a classic Italian recipe.I made certain tweaks here,I swapped meat with Chicken and the chopped Tomatoes I fried In the oil til oil seeped out and then added water and the cooked chicken balls and let it simmer.For the Pasta Instead of serving plain boiled salted Pasta I served It on pasta aglio e olio (pasta with garlic and olive oil ) ,it tasted delicious :-)

Preparation Time- 15min and making the chicken balls 5-6 min

Cooking Time- around 1 hour

Ingredients for Chicken Balls  :-

1. 2 cups minced/keema Chicken
2. 1 egg
3. Minced fresh chilly ( I used around 2 teaspoon ) use as per your heat tolerance.
4. 2 and 1/2  tablespoon onion minced
5. 1 tablespoon parsley minced
6. 1 teaspoon minced garlic
7. Mixed Italian herbs 1/4 teaspoon
8. 1/2 teaspoon oregano
9. 1/4 teaspoon black pepper powder
10. 1 tablespoon Parmesan cheese
11. 1 and 1/2 tablespoon of Farmstead cheese a local cheese from my Farmer's market.(use cheese of your choice if you do not get these cheese)
12. Salt as per your taste.
13. 2 tablespoon bread crumbs for making slurry with egg and then again I added 4 tablespoon when making the chicken balls.( initially I start with 2 tablespoon of bread crumbs   and  1 egg slurry ,then as required I add more bread crumbs)
NOTE - I used store bought bread crumbs but fresh homemade is preferred.
14. Oil for frying the chicken balls. ( I used olive oil you can use vegetable oil ).


Ingredients for the Sauce /gravy :-

1. Minced garlic 1/2 teaspoon
2. 1/2 cup minced onions
3. 2 cups chopped tomato
4. 1 cup of tomato puree
5. 1/4 teaspoon Paprika or Kashmiri Chilly powder.
6. 1/4 teaspoon garlic powder or add 1 teaspoon total minced garlic instead of 1/2 teaspoon at the beginning into the oil
7. 1/2 teaspoon of sugar
8. Salt as per your taste.
9. 1 teaspoon  dried Basil
10.1/4 teaspoon black pepper powder
11. 1/8 teaspoon of garlic powder (optional )
12. Water as required to adjust the sauce/gravy consistency.
13. Olive oil or vegetable oil.

Preparation:-

1. Mince the onion,garlic,parsley and fresh chilly for the chicken balls.
2. Chop the tomato for gravy or the sauce.
3. Puree Tomato for the sauce.
4. Prepare the Chicken Balls.

Cooking:-

1. Take a flat bottom and add oil,when the oil is hot fry the chicken balls on a low to medium flame turning them til all sides are cooked and have a golden colour. ( do not fry on high heat because in that case the inside of the chicken balls will remain uncooked and outside will be brown ).
2. Take them out and drain them on a kitchen tissue.
4. In the same skillet add oil,let it heat up then add the minced garlic.
5.When garlic turns light brown add the onion and fry til pink or translucent not brown.Then add chopped tomatoes and salt.
6.Mix and cook covered til the oil seeps out checking intermittently.
7. When the tomato melts and oil seeps out then add the tomato puree along with Paprika and Kashmiri Chilly powder and garlic powder and mix.
8. Cook covered til oil seeps out checking intermittently ,then add the sugar and mix.
9. Add the chicken balls and mix lightly with the tomato gravy.
10. Cook covered checking intermittently and adding water as required little at a time so that the gravy does not dry up .( Do not add lot of water at a time ).
11. Simmer on a low flame til done,then add the dried basil,garlic powder and black pepper powder and mix.
12. Keep covered for 1 minute switching off the flame before serving on a bed of hot boiled salted Pasta.( I served it over Angel hair  pasta with olive oil and garlic ) and enjoy :-).

Pictures:-