Tiease's Valley of the Paper Divas
Tiease D. Deutsch
Charlotte, N. C. 28299
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Delicious, Fun Recipes with Tiease D. Deutsch
2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/4 cup warm milk
1/4 cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon poppy seeds
Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of piece of bread on it.
Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves.
Nutritional Information
Recipe Yield 6 pieces
Amount Per Serving Calories: 314
Total Fat: 9g | Cholesterol: 22mg
4 chicken breast
Plain Yogurt 1/2 cup
Butter 6 Tbsp.
Heavy Cream 1 1/2
1-8 oz. can crushed or diced tomatoes
1 Large onion
4 cloves of garlic
Fresh Ginger 2inch chunk
Cumin
Garam Masala spice mix
Ground Coriander
Kosher Salt
Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
Garam Masala is essential for recipe
You can purchase pre-made Garam Masala or make your own homemade Garam Masala use:
1 tablespoon ground coriander
1 tablespoon ground cumen
1tablespoon ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon ground fennel seeds
1 tablespoon ground ginger
1 tablespoon ground cardamom
1 tablespoon ground nutmeg
1 tablespoon ground glove
OPTIONAL Ingredients for this dish would include fresh Cilantro, Chili Peppers (these are Serranos), and Turmeric for your rice.
Started by seasoning our chicken breasts with some seasoning salt. Next shake some Cumin & coriander on both sides of your chicken breast. Coat chicken in yogurt.
Once chicken is coated with your yogurt transfer it to your foil covered baking sheet with metal cooling rack above your sheet. This make less flesh surface contact oon the meat & keeps it from cooking unevenly. Place the rack/cookie sheet with chicken iin preheated broiler approx. 10 inces from the broiler, cook no more than 7 minutes on each side,
Chop a large onion up
2 tablespoons butter melted over medium heat
Toss in the onions to get them slightly browned
While the onions are cooking, crush some garlic
If you don’t have a garlic press. You can mince it. If you do have a garlic press, Don’t peel the garlic. Just pop it in & press. The skin will stay in the press and clean garlic will come right through. For the ginger, cut off the outer skin and get yourself a nice-sized chunk. you can mince your garlic or use microplane to finely grate it.
Add the Garlic and Ginger in to the Onions. A tablespoon of salt would be good here too. Reduce the heat to MEDIUM. Add in 3 tablespoons of Garam Masala spice. If you like it hot then slice up a chili peppers and toss them in. Add your can of tomatoes. Be sure you stir them in quickly so that they won't de-glaze your pan and pull up the sticky bits that have browned on the bottom of your pot.
1 1/2 tablespoons of sugar will tame your hot peppers some & balance the acidity of your tomatoes. Allow it to simmer as you relish the heavenly aromas coming from your pan. Moving right along to preparation of your rice.
You can cook your rice the old fashioned way on top your stove, adding 2 cups of water to ever 1 cup of rice, bringing it to a boil, then lowering fire & allowing it to finish cooking and take your chances on how well it will turn out (One can never tell when using this method) or you can just use a rice cooker I love mine it makes makes preparing rice full proof, easy and cooks it to perfection.
Utilizing a rice cooker:
Add 2 cups Basmati Rice
4 tablespoons of Butter
1 teaspoon of Salt
1 tablespoon of ground Turmeric
4 cups water
Just switch your rice cooker on and let it do its job.
4 cups of water go into the rice.
Once your Tikka Masala sauce has had a chance to simmer for a while add in the 1 1/2 cups of heavy cream. Stirring to combine thoroughly. Once mixed together taste it to determine if you would like a little more seasoning, at this point you can add peppers of your choice if you like.
Getting back to your chicken breast
Cut your chicken into 1 inch chunks then add them directly into your sauce. Once your rice is done you may add some chick peas if you like just stir them in and any other veggie you may desire such as diced or cubed carrots.Top off rice your rice with your Chicken Tikka Masala . Garnish with cilantro or what ever you desire. Let's eat!!
Video
Tiease Does Naan Bread & Chicken Tikka
Ingredients for Naan Bread
2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/4 cup warm milk
1/4 cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon poppy seeds
Directions for Naan Bread
Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of piece of bread on it.
Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves.
Nutritional Information
Recipe Yield 6 pieces
Amount Per Serving Calories: 314
Total Fat: 9g | Cholesterol: 22mg
Chicken Tikka & Indian Rice
Supplies
4 chicken breast
Plain Yogurt 1/2 cup
Butter 6 Tbsp.
Heavy Cream 1 1/2
1-8 oz. can crushed or diced tomatoes
1 Large onion
4 cloves of garlic
Fresh Ginger 2inch chunk
Cumin
Garam Masala spice mix
Ground Coriander
Kosher Salt
Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
Garam Masala is essential for recipe
1 tablespoon ground coriander
1 tablespoon ground cumen
1tablespoon ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon ground fennel seeds
1 tablespoon ground ginger
1 tablespoon ground cardamom
1 tablespoon ground nutmeg
1 tablespoon ground glove
OPTIONAL Ingredients for this dish would include fresh Cilantro, Chili Peppers (these are Serranos), and Turmeric for your rice.
Started by seasoning our chicken breasts with some seasoning salt. Next shake some Cumin & coriander on both sides of your chicken breast. Coat chicken in yogurt.
Once chicken is coated with your yogurt transfer it to your foil covered baking sheet with metal cooling rack above your sheet. This make less flesh surface contact oon the meat & keeps it from cooking unevenly. Place the rack/cookie sheet with chicken iin preheated broiler approx. 10 inces from the broiler, cook no more than 7 minutes on each side,
Making Tikka Masala sauce
Chop a large onion up
2 tablespoons butter melted over medium heat
Toss in the onions to get them slightly browned
While the onions are cooking, crush some garlic
If you don’t have a garlic press. You can mince it. If you do have a garlic press, Don’t peel the garlic. Just pop it in & press. The skin will stay in the press and clean garlic will come right through. For the ginger, cut off the outer skin and get yourself a nice-sized chunk. you can mince your garlic or use microplane to finely grate it.
Add the Garlic and Ginger in to the Onions. A tablespoon of salt would be good here too. Reduce the heat to MEDIUM. Add in 3 tablespoons of Garam Masala spice. If you like it hot then slice up a chili peppers and toss them in. Add your can of tomatoes. Be sure you stir them in quickly so that they won't de-glaze your pan and pull up the sticky bits that have browned on the bottom of your pot.
1 1/2 tablespoons of sugar will tame your hot peppers some & balance the acidity of your tomatoes. Allow it to simmer as you relish the heavenly aromas coming from your pan. Moving right along to preparation of your rice.
You can cook your rice the old fashioned way on top your stove, adding 2 cups of water to ever 1 cup of rice, bringing it to a boil, then lowering fire & allowing it to finish cooking and take your chances on how well it will turn out (One can never tell when using this method) or you can just use a rice cooker I love mine it makes makes preparing rice full proof, easy and cooks it to perfection.
Utilizing a rice cooker:
Add 2 cups Basmati Rice
4 tablespoons of Butter
1 teaspoon of Salt
1 tablespoon of ground Turmeric
4 cups water
Just switch your rice cooker on and let it do its job.
4 cups of water go into the rice.
Once your Tikka Masala sauce has had a chance to simmer for a while add in the 1 1/2 cups of heavy cream. Stirring to combine thoroughly. Once mixed together taste it to determine if you would like a little more seasoning, at this point you can add peppers of your choice if you like.
Getting back to your chicken breast
Cut your chicken into 1 inch chunks then add them directly into your sauce. Once your rice is done you may add some chick peas if you like just stir them in and any other veggie you may desire such as diced or cubed carrots.Top off rice your rice with your Chicken Tikka Masala . Garnish with cilantro or what ever you desire. Let's eat!!
© Tiease D. Deutsch 8/14/2012
Author,Artist,Nurse,Creative Consultant
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