Wednesday 29 April 2009

Crusty Chicken Goulash


2 tbsp vegetable oil
2 large onions chopped
1 1/2 tbsp paprika
2 tbsp seasoned flour
500gm/1 lb boneless chicken breast fillets, cut into strips
1 tbsp tomato paste (puree)
1/2 cup/125ml/4 fl oz red wine
1/2 cup/125ml/4 fl oz chicken stock
3 tbsp natural yogurt

For Sour Cream Crust:
125gm/ 4 ox butter, softened
300gm/ 9 1/2 oz sour cream
1 egg
1 cup/125gm/4 oz self-raising flour, sifted
1 tbsp chopped fresh parsley

  • Heat 1 tbsp oil in a large frying pan and cook onions, stirring, over a medium heat for 5-6 mints or until golden. Remove onions from pans and set aside. Combine paprika and flour in a plastic bag, add chicken, shake to coat with flour mixture, then shake off excess flour mixture.
  • Heat remaining oil in frying pan and cook chicken, stirring, over medium heat for 2-3 minutes. Return onions to pan, stir in tomato paste (puree), wine and stock. Bring to the boil, stirring constantly, then reduce heat, cover and simmer for 6-7 minutes, remove pan from heat, stir in yogurt and set aside to cool.
  • To make crust, place butter, sour cream and egg in a bowl. Stir in flour and parsley and mix well to combine.
  • To assemble place crust mixture in an 8 cup/2 litre/ 3 1/2 pt lightly greased casserole dish and work mixture to cover sides and base of dish.
  • Pre-heat oven to 180C/350F. Spoon filling into crust, cover with lid of dish or aluminum foil and bake for 35 minutes. Remove lid and bake for 10 minutes longer.
  • Serve this delicious chicken with a tossed green salad or a boiled, steamed or microwaved green vegetables such as green beans, zucchini, snow peas or asparagus.
  • Serves 4.


I halved the recipe and I got one full dish like in the picture and it was enough for 2 adults.

Recipe adapted from "Quick and Easy Chicken Dishes" cook book.

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Thursday 23 April 2009

Rising Phulka

After I saw this at Kamala's I got tempted and thought of making it and it was a super hit in my family. I got the perfect soft Phulkas ever since!!! Thank you Kamala for posting this.

Wheat flour - 2cups
Salt - 1tsp
Warm water - 1 cup

  • Take wheat flour and mix salt to this.
  • Now slowly add warm water to this and knead
    well to get a soft dough.
  • Keep it aside for 30 min.
  • Make medium sized balls and roll out to a uniform,
    thin rounds.
  • Keep the rolled out phulkas on a hot tawa.
  • Flip it to another side when you see the white spots.Cook this side well.
  • Now take it out from tawa and put the half cooked side directly on high flame.
  • And there you get the perfect rising phulkas.
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Friday 17 April 2009



Sugar-1 tsp
Yeast-1 tsp
Warm Milk- 1/2 cup
Dissolve sugar and yeast in warm milk and leave to rise.

Maida- 2cups
Butter 1 tbsp
Sugar- 3 tsp
Egg yolk-2 nos

  • Make a dough of all these items together with the yeast mixture and leave on a greased tray for 1 hour, allowing it to rise to double it's size.
  • Knead once again and roll out and cut into doughnuts. Keep aside on a greased tray for 1 hour. Deep fry in hot oil and dust with icing sugar or dip them into chocolate sauce (recipe follows) while warm. My little one liked these doughnuts dipped in chocolate sauce and then in sprinkles :)). Makes about 30 doughnuts!

Chocolate Sauce:
Water-1/4 cup
Sugar-1/4 cup

Put cocoa, water and sugar in a small container and mix it without forming lumps. Keep it on a slow flame until it becomes thick.


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