Kanafeh from jes kitchen ! RECIPE #328

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FOR EASIER  UNDERSTANDING I DIVIDED THE WHOLE PROCESS OF MAKING INTO  5 MAJOR STEPS -

I. PREPARATION OF  DOUGH 

II. BAKING   

III . PREPARATION OF FILLING

IV . PREPARATION OF SYRUP 

 V. 'INVERTING' THE  BAKED KANAFEH 

STEP 1:-Preheat the oven to 375 degree Fahrenheit .

I. PREPARATION OF  DOUGH 

STEP 2 :- Combine   Kataifi ( 500 gms/ 1/2 kg  ,  its available in  International /mediterranean grocery stores   )  ,

and  melted butter ( 2 sticks / 1 cup)  set aside 

II. BAKING   

STEP 3 :- Greece a Oven proof  9*11 inch  pan  with butter , and sprinkle food color ( orange color preferable, any  FDA approved  colors  ) 

STEP 4:-  Evenly place half of the "Step 2 dough" on "Step 3 prepared pan ", fix it place with  bottom of a glass ( as in the pic below )  and set aside . 

III. PREPARATION OF FILLING 

STEP 5:- Combine Mozzarella cheese  (8 oz,  shredded ) ,  whole milk ricotta cheese ( 15 oz)  and  granulated sugar ( 3/4 cup)  and set aside .

STEP 6:- Evenly spread step 5 mixture over step 4 pan , and then spread   remaining step 2 dough evenly .

STEP 7:- Bake for 30 minutes (until its surfaces gets  golden  brown in color)    

IV . PREPARATION OF SYRUP 

STEP 8:-  Combine sugar ( 2 cups )  , water  ( 1 cup)

lemon juice ( from half a lemon ) ,

 and rose water ( 1 teaspoon ) , and 

boil (  7 minutes on medium flame )  it.

STEP 9:- Pour half of the syrup  ( step 8 )  , evenly  over the baked Kanafah ( step 7 )  .

 V. 'INVERTING' THE  BAKED KANAFEH 

 STEP 10 :- Place a same sized  pan over it and  carefully invert the kanafeh  ( as we do for making upside down cakes , as in the pic below ) . And  now pour the remaining syrup  evenly over it . 

 STEP 11 :- Cut into 2 Inch squares and place pistachio ( crushed )  over each squares . 

STEP 12 :- Kanafeh  from jes kitchen is ready ..... Enjoy ..... J A Mathew ..... :)

Easy , INSTANT POT , Mutton Biryani from jes kitchen ! RECIPE #327

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KINDLY READ INSTANT POT'S  USER  MANUEL BEFORE  ITS OPERATION !!

RICE:WATER  =  1:1 

STEP 1 :- Wash , clean mutton ( lamb shank , 2 lb /1 kg ) , and set aside . 

STEP 2:- Combine kashmiri red chilli powder (  1 1/2 teaspoons)  ,  smoked paprika ( 1 1/2  teaspoons) ,turmeric powder  ( 1 teaspoon) , coriander powder ( 1 teaspoon) , biryani masala powder (  3/4 teaspoon   , https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html) , onion ( 2,  medium sized , chopped )  , mint leaves ( 1/2 cup , chopped )  , cilantro  ( 1/2 cup ,chopped )  , tomato  ( 1 medium , chopped ) , green chillies  ( whole 4- 5 nos ) ,   pitted / dried prunes ( 10-12  nos ) , curd ( 3/4 cup ) ,  ginger paste  ( 1  1/2 teaspoons) ,  garlic paste( 1 teaspoon )  ,  lemon juice  ( juice of  half of a  lemon ) , and salt .

STEP 3 :-  Apply Step 2 marinade on Step 1 mutton pieces , combine well , 

and add fried  onion (  1 cup ) ,  Combine well and refrigerate for 2 hours to overnight  .

STEP 4:- Wash rice (  4 cups of , aged long or any basmati rice, wash it for  3-4 times , until the water becomes clear ) , and  soak ( 30 minutes ) .

STEP 5 :-   Start the INSTANT POT  in   SAUTE MODE    , and once  the pot is preheated , add clarified butter /Ghee ( 6 teaspoons )  and  splutter   shajeera  , ( 2 teaspoons ) ,  then add onion ( sliced , 3 nos , medium sized )  and  saute until onion becomes transparent , 

and  now add tomato ( 3 nos , chopped )  , cilantro ( 1/2 cup , chopped )  and mint leaves  ( 1/4 cup , chopped ) , saute until the tomato "looks mushy "

Now add Step 3 marinated mutton , saute for 3-5 minutes . NOW ADD 1/2 CUP OF WATER 

Now close its lid and  move the valve to  SEALING MODE  and  change its settings to MANUEL and cook for  31 MINUTES ON HIGH.

Allow  'NATURAL PRESSURE RELESE' upto 08 ( as in the pic below ) and 

then open its lid by  'QUICK RELEASE pressure '.  Combine and top it with fried onion ( 1 cup )  , cilantro ( chopped , 1 cup )  , mint leaves ( chopped , 1/4 cup )  , cardamom  ( 5-7 nos ) , cloves  ( 6-7 nos ) ,   green chillies ( 5-6 nos , whole ) and saffron threads ( 6-7 threads ) .

STEP 6 :- And  then  add Step 4 rice  on top of it , DO NOT COMBINE . AND 3 1/2 CUPS OF WATER ,

salt  (1 1/2 teaspoons) , DO NOT COMBINE . 

And  again top it with fried onions ( 1/2 cup ) , rose water (  1 teaspoon ) , kewra essence ( 3/4 teaspoon) and clarified butter/ ghee ( 2 teaspoons ) , CLOSE its lid and  move the valve to SEALING MODE  and  change its settings to MANUEL and cook for  8 MINUTES ON HIGH.

Now open its lid by  'QUICK RELEASE pressure ', 

Close it with a glass lid and ALLOW IT TO  REST  FOR 8 MINUTES . Now open its glass lid and combine gently .....

STEP 7:- Easy , INSTANT POT , Mutton Biryani  from jes kitchen is ready ......Enjoy with Raita  ( curd raita ) ............JA Mathew .....:) 

Chicken Tenders from jes kitchen ! RECIPE #326

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STEP 1:- Combine  curd ( 1/4 cup )  , ginger garlic -powder ( 3/4 teaspoon)  , paprika powder  ( 3/4 teaspoon) , egg (one), semolina ( 1/4 cup )  , turmeric powder, ( 1/2 teaspoon)  ,  salt and pepper powder ( 3/4 teaspoon) 

in a mixing bowl . And set aside . 

STEP 2:- Wash and cut chicken breast ( 3 nos , as in the pic below )  and set aside 

STEP 3:-  Apply the  step 1 marinade  over step 2  chicken breast and refrigerate for 6-12 hours .

  Coat the step 3 chicken breasts  with bread crumbs  ( Italian style )  , and set aside 

STEP 4:-  Heat a pan and heat oil  (  canola oil , 1 cup ) and add the coated chicken breasts , 

  and fry them [5 minutes on each side ( on medium flame ) ]

 STEP 6:- Chicken Tenders from jes kitchen is ready .............Enjoy with your favorite sauces JA Mathew .......... :) 

Wok Chicken Biryani From Jes's Kitchen ! RECIPE #325

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FOR EASIER UNDERSTANDING I DIVIDED THE "WHOLE  PROCESS OF MAKING " INTO 6 ' MAIN ' STEPS :- 

I. PREPARE BIRYANI MASLA POWDER AND SET ASIDE 

II. FRY ONION

III. MARINATE 'THE CHICKEN '

IV.  WASH ,  SOAK AND COOK RICE 

V. COOK CHICKEN 

VI. 'DUM'

I. PREPARE BIRYANI MASLA POWDER AND SET ASIDE 

 FOR HOME MADE  BIRYANI MASALA POWDER Follow this link   :- https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html

II. FRY ONION

STEP 1 :- Fry onion( 5 nos,  medium sized )  and keep aside . 

III. MARINATE 'THE CHICKEN '

STEP 2 :- Marinate chicken  ( boneless thighs , 2 lb/ 1 kg ) with kashmiri red chilli powder ( 3/4 teaspoon)  ,  smoked paprika ( 1 teaspoon) ,turmeric powder  ( 3/4 teaspoon) , coriander powder ( 3/4 teaspoon) , biryani masala powder (  3/4 teaspoon   , https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html) ,

onion ( 1 medium , chopped )  , mint leaves ( 1/2 cup , chopped )  , cilantro  ( 1/2 cup ,chopped )  , tomato  ( 1 medium , chopped ) , green chillies  ( whole 4-5 nos ) , fried  onion ( step 1 ,  1 cup ) ,  and pitted / dried prunes ( 7-8 nos ) , 

Combine all , and add  

curd ( 3/4 cup ) , 

ginger paste  ( 1  1/2 teaspoons) ,  garlic paste( 1 teaspoon )  ,  lemon juice  ( juice of  half of a  lemon ) , and salt. 

STEP 3:- And refrigerate  for 2-12 hours . 

V. COOK  CHICKEN 

STEP 4 :- Heat a WOK  ( 7 quart capacity ) ,   and add clarified butter / ghee  ( 6 teaspoons ) , and  fried onion's oil   ( step 1 ,  6 teaspoons  )  , and add onion ( sliced , 3 medium sized )  ,  saute until onion becomes transparent, now add turmeric powder ( 1/2 teaspoon)  , chilli powder ( 3/4  teaspoon)  , paprika powder ( 3/4 teaspoon)  , coriander powder ( 1/2 teaspoon)  ,  saute for few seconds ( until you get the aroma of the ' powders' ). Now  add tomato ( 3 medium sized , chopped ) , saute until it becomes mushy .

Now add cilantro ( 1 cup ,chopped )  and mint leaves ( 1/2 cup chopped ) 

saute until  oil separates from the 'gravy ' ( as in the pic below ) . 

Now add  Step 3 chicken , COMBINE and add 

fried onion ( 1 cup , step 1 ) .

STEP 5:- And cook for 25 minutes on medium flame ( on 5 , of a 10 scaled setting knob) . Now add green chillies ( 5-6 nos , whole )  and turn the  heat /knob to  low / 1 and set aside . 

STEP 7:- Soak  saffron threads ( 8-15 strands in 2 tablespoons of whole milk ) and set aside . 

IV.  WASH ,  SOAK AND COOK RICE 

STEP 8:- Wash rice (  4 cups of , aged long or any basmati rice, wash it for  3-4 times , until the water becomes clear ) , and  soak ( 30 minutes ) .

STEP 9:- Boil  water ( 6 cups ) , add, shajeera  ( 3/4 teaspoon) , cardamom  ( 5-6 nos ) , cloves ( 4-5 nos )  salt , lemon juice ( 2 teaspoons ) , 

and clarified butter / ghee ( 2 teaspoons ) 

Add the step 8 rice and cook 4-5 minutes on medium flame  ( 50 % done)  ,  drain it and 

VI . 'DUM'

 add to   the step 5  ,

WOK chicken .

STEP 10:- Sprinkle rose water (  1 teaspoon ) and kewra essence ( 3/4 teaspoon)  , 

COMBINE LIGHTLY 

Top it  with cilantro  ( 1/2 cup , chopped ) , mint leaves ( chopped , 1/4 cup )  , fried onions(1/2 cup , Step 1 )  , and saffron milk  ( step 7 )  .

Cover the wok with a heavy duty aluminium foil and then cover it with its "own  lid" and  then  turn the  heat / knob to 3 ( low medium flame )  and DUM for 25 minutes . 

STEP 11:- Open and combine gently .

STEP 12 :- Wok Chicken Biryani From Jes's Kitchen  is ready Enjoy ............J A Mathew :)