Recipes from mom

Ingredients to prepare chicken tandoori recipe 1 Kg Chicken legs de-skinned and trimmed fat, cut into serving pieces For a first marinade 1 tablespoon Ginger garlic paste 2-3 teaspoon Kashmiri chili powder ( i have added 1 tbsp) 1 tablespoon Lemon juice Salt to taste For a second marinade 300 grams Greek yogurt or hung curd 1 tablespoon Ginger garlic paste 2-3 teaspoons Kashmiri red chili powder 1 teaspoon Garam masala powder 3/4 teaspoon Black Salt (Rock Salt) 1 teaspoon Cumin powder ½ cup mustard oil Instructions How to make tandoori chicken Firstly, clean, wash and make cuts on the chicken using a sharp knife. This will help the marinade to penetrate well in the chicken Then, in a bowl, mix all the ingredients of a first marination. Add chicken and mix it very well in the marinade, then, cover the bowl with a plastic cover and leave it for 45 minutes-1 hour under refrigeration. In another bowl, add all the ingredients of a second marination a

Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe! INGREDIENTS 1/2 cup vegetable oil, or more, as needed 1 cup buttermilk 3/4 cup all-purpose flour 1/2 cup cornstarch 1 large egg 1 tablespoon hot sauce Kosher salt and freshly ground black pepper, to taste 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 1 cup Panko* FOR THE SAUCE 1/4 cup mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon honey 2 teaspoons Frank’s Hot Sauce DIRECTIONS To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat. Working in batches, add chicken to the skillet

INGREDIENTS 1 large onion finely chopped 2 large carrots peeled and finely chopped 2 celery ribs finely chopped 4 garlic cloves crushed 1 bay leaf 1 tbsp dried mixed herbs 1 tsp chilli flakes/red pepper flakes (optional) 5 cups broccoli stems removed and finely chopped 6 cups chicken stock/broth (Home-made or good quality store bought ) 2 cups milk 2 tbsp cornflour/cornstarch mixed with 2 tbsp water 2 cups shredded chicken (I used rotisserie chicken) salt and pepper to taste lemon juice to taste  INSTRUCTIONS Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).  Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.  Bring to a simmer then add the broccoli florets and shredded chicken.  Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).  Serve with crus

INGREDIENTS 4 chicken breast halves 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 3 tbsp Land O Lakes® Butter with Canola Oil; divided 6 cloves garlic, minced ¼ cup white cooking wine 1 cup heavy cream ¼ cup freshly grated parmesan cheese 2 handfuls fresh baby spinach, roughly chopped Pinch red pepper flakes Squeeze of fresh lemon juice INSTRUCTIONS Season chicken with salt, pepper and garlic powder all over. Melt 1 tbsp Land O Lakes® Butter with Canola Oil in a large skillet over medium-high heat. Sear chicken in the hot pan, for 5 minutes on each side, until cooked through. Once cooked, remove from the pan and set aside. Wipe out pan and return to stove top. Melt 2 tbsp butter with canola oil in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the wine; allow to reduce to half. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to taste. A

This really is the best Jelly Slice recipe you will ever make - I promise! Both regular and Thermomix instructions are included. Ingredients 250 g of Marie biscuits - or any other plain biscuit 180 g of melted butter 395 g can of condensed milk 2 1/2 teaspoons of gelatine 3/4 cup of boiling water 2 Lemons – juiced 1 packet to strawberry jelly Boiling Water as per jelly packet instructions An extra 1 teaspoon of gelatine – for the jelly top Instructions Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides. Crush the biscuits until they resemble fine breadcrumbs. You can use a rolling pin or food processor. Add the melted butter to the crushed biscuits and mix until combined. Pour the mixture into the lined slice tine and press down with the back of a metal spoon and place in the fridge to chill. In the meantime, add 2 1/12 teaspoons of gelatine to 3/4 of a cup of boiling water and stir until it has

Sweet and Spicy Baked Honey Sriracha Chicken. Takes less than 30 minutes to make and is so much better than take-out! INGREDIENTS Sweet and Spicy Baked Honey Sriracha Chicken 8 ounces boneless chicken breast cubed ¼ cup all purpose flour 1 egg whisked 1 cup panko breadcrumbs Sweet and Spicy Honey Sriacha Sauce 1 tablespoon vegetable oil 1 garlic clove minced 3 tablespoons low sodium soy sauce 2 tablespoons honey 2 tablespoons sriracha 3 tablespoons water 1/8 teaspoon crushed red pepper flakes INSTRUCTIONS Sweet and Spicy Baked Honey Sriracha Chicken Preheat oven to 400 degrees. Start by breading your chicken. Begin with flour, egg and then panko breadcrumbs. Line chicken onto a baking sheet lined with a silicon baking mat. Place in the oven and bake for 15 minutes until fully cooked and lightly brown on the outside. Take chicken out of the oven and toss with the Sweet and Spicy Honey Sriracha Sauce. Serve immediately and garnish with extra red

Ingredients For the crust 1 cup whole wheat flour ½ cup all-purpose flour 1 tablespoon coconut sugar ½ cup solid coconut oil 5 tbsp ice water For the vegan caramel sauce 1 cup pitted dates, soaked into water for 1 hour ¾ cup full fat coconut milk Pinch sea salt For the filling 6 Gala apples 3 tbsp unsweetened apple sauce 1 tsp cinnamon powder 1 tbsp freshly squeezed lemon juice 1 tsp coconut sugar Instructions Mix the flours, sugar and salt into a medium bowl, then transfer into the food processor. Gradually add the coconut oil and pulse to incorporate until the mixture looks like coarse sand. Transfer back into the bowl and gradually add the water, mixing with a spatula until you obtain a ball. Cover the dough into plastic foil and refrigerate for 30 mins. Drain the dates and transfer them into the blender, together with the coconut milk and salt. Process to obtain a smooth, creamy liquid. Transfer into a bowl, cover with plastic foil and ref

Tips and Tricks for Recipe Success: This recipe calls for cake flour. Cake flour is extra finely ground and gives our cake it’s silky soft texture. In most grocery stores you can find cake flour in the baking aisle. If you can’t find it – don’t fret! Making your own cake flour is easy, and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few times (you want it well combined) and that’s it – you just made ready-to-use cake flour. You must toss the raspberries in all-purpose flour before adding them to the batter. This dusting of flour helps keep the berries afloat during the baking process, and ensure you won’t slice into a cake full of sunken berries. You may use fresh o

INGREDIENTS 2/3 cup (150g) unsalted butter, at room temperature 1 cup (200g) sugar 165g eggs (3 eggs)* 2 cups (235g) flour 1 ½ tsp baking powder ½ tsp baking soda ¼ tsp kosher salt ¼ cups (60g) milk 2 tsp (8.5ml) vanilla extract 3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk *Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly. INSTRUCTIONS Preheat oven to 390°F (200°C). Grease a 9×5-inch loaf pan with butter and dust with flour. Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated. Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in th