Thanksgiving Special Recipes | Chicken fingers, Pineapple Cake, Whole Chicken Roast, Mashed Potato - video Dailymotion

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On Thanksgiving Special Day Recipes - Parmesan Chicken fingers, Pineapple Upside Down Cake, Roasted Whole Chicken, 5 Ingredient Mashed Potato  Ingredients: Pineapple Upside Down Cake For Base 1/4 cup Salted Butter 2/3 cup Dark Brown Sugar 2 tsp Lemon juice 5-6 Canned Pineapple Rings Glazed cherries  For Cake Batter - Pineapple Upside Down Cake 1/3 cup Vegetable Oil 3 Eggs 1/2 cup Pineapple Juice 1/4 cup Buttermilk 1 tsp Vanilla Extract 3/4 Castor Sugar 1 1/2 cup Refined Flour 1 tsp Baking powder 1/4 tsp Baking soda 1/2 cup Desiccated Coconut Nutmeg, grated  Parmesan Chicken Fingers Ingredients  Curry Powder Preparation  2-inch Cinnamon Sticks ½ tsp Black Peppercorns 1 tsp Mustard Seeds 1 tsp Fennel Seeds 1 tsp Coriander Seeds 1 tsp Cumin Seeds 1 Dry Red Chilli 4-5 Curry Leaves (chopped) 1 tsp Fenugreek Seeds 1 tsp Garlic Powder 1 tsp Ginger Powder 1 tsp Turmeric Powder  Preparation for the Crumb Coating - Parmesan Chicken Fingers 8-10 Basil Leaves 1 cup Breadcrumbs 2 tbsp Parmesan Cheese  Marination of the Chicken - Parmesan Chicken Fingers 500 gm Chicken Breasts 1 tbsp Ginger Garlic Paste 1 tbsp Curry Powder Salt (as per taste) 1 tbsp Oil  Batter for frying the Chicken - Parmesan Chicken Fingers 1 cup All-Purpose Flour 1 tsp Curry Powder 2 Eggs (beaten) Water (as required)  Roasted Bell Pepper Dip  - Parmesan Chicken Fingers 1 tbsp Oil 1 tsp Garlic (chopped) 2 tbsp Onion (chopped) 1 tsp Celery 1 Tomato (diced) 1 Red Bell Pepper (diced)  ¼ cup Tomato Puree 1 tsp Oregano 1 tsp Chilli Flakes Salt (as per taste) 1 tsp Basil Leaves (chopped) 1 tbsp Parmesan Cheese (grated)  Spiced Whole Chicken Ingredients - Roasted Whole Chicken Preparation of Spice Mix (chutney):-  2 Tomatoes (sliced) 1 Onion (sliced) 1/2 cup Coriander Leaves (chopped) 2 tbsp Curd 1 tbsp Red Chilli Paste  Marinating the Chicken:- Roasted Whole Chicken 3 tbsp Ginger Garlic Paste 1 tbsp Green Chillies (chopped) 1 tbsp Red Chilli (chopped) 1/2 tsp Turmeric Powder 1 tsp Red Chilli Powder 1 tsp Coriander Powder 1 tbsp Garam Masala 1 tbsp Kitchen King Masala 3 tbsp Lemon Juice Coriander Leaves (chopped) 1/2 tsp Dry Fenugreek Leaves 3 tbsp Chickpea Flour 3 tbsp Mustard Oil Salt (as per taste) 1 tsp Black Pepper Powder 1 Kg Chicken (scored) 1 Garlic Pod   Roasting the Chicken:- Roasted Whole Chicken Tomatoes (sliced) Cauliflower Florets French Beans Carrots (diced) Yellow & Green Zucchini (sliced) Onion Rings Salt (as per taste) Oil Black Pepper Powder  Ingredients - 5 Ingredient Mashed Potato 2 cup Potato (Boiled & Peeled) 1/2 cup Butter (salted) 3/4 cup Milk Fresh Parsley Salt

Transcript

00:00 I'm a continental chef but I love giving international dishes an Indian twist.

00:10 So join me and let's prepare Parmesan Curried Chicken Fingers.

00:14 To begin with, we'll prepare the curried powder first.

00:19 First I'm going to add Cinnamon, Pepper Balls, Mustard Seeds, Fennel Seeds, Coriander Seeds,

00:28 Cumin, Dry Red Chilli, Curry Leaves, Fenugreek Seeds, Garlic Powder, Ginger Powder and Turmeric Powder.

00:41 I have not added salt, I'm going to add salt while I'm grinding the curry powder.

00:46 So let's just dry roast these spices.

00:50 Guys our curry powder is ready, I'm going to let it cool for a while.

00:53 By that time, I'm going to start with the cutting of the chicken.

00:57 Never throw away these sides, you can use them for your gravies, sauce as well as stock.

01:02 Now I'm going to cut it like this.

01:05 At least with one brush you can get three fingers.

01:07 There you go, they are done.

01:12 So guys our chicken is done, now I'll start with the crumbling preparation.

01:16 First I'm going to chop the Basil.

01:18 Guys whenever you're chopping basil, remember to chop it only once because basil is a very

01:21 delicate herb.

01:23 If you chop it twice or thrice, it will get black.

01:26 Now I'm going to put the basil in the breadcrumbs.

01:29 Nicely mix it up.

01:35 Before I start the dish, which is also known as the king of cheese, which is specially

01:39 known as Parmesan Cheese or Parmigiano-Reggiano.

01:43 Now let's not waste any more time and grate the cheese in the crumb.

01:50 Guys I've grated the Parmesan Cheese and let me tell you another great factor about Parmesan

01:54 Cheese.

01:55 About 130 gallons of milk goes in creating one barrel of Parmesan Cheese.

01:59 And the weight is around 39 kgs.

02:01 So guys let's just mix the cheese with the crumb now.

02:10 After making the crumb, I'm going to make the curry powder.

02:12 I'm going to add dry spices which I've cooled down into the grinder.

02:26 So guys our curry powder is ready.

02:28 As you can see the colour.

02:31 So let's start the chicken marination first.

02:34 I'm going to add Ginger-Garlic paste.

02:37 The curry powder.

02:40 That which is left.

02:43 And Oil.

02:46 Now let's nicely mix the chicken in the marination.

02:55 I'm going to let the chicken rest in this marination for at least half an hour.

02:59 By that time I'm going to prepare the flour batter.

03:03 I'm going to add little curry powder into the batter.

03:05 The reason being it should give a nice flavour to the batter.

03:08 I'm going to mix it a little bit.

03:11 With this I'm going to add 2 beaten eggs.

03:17 I'm going to whisk it a little bit.

03:23 And last I'm going to add water into the batter.

03:33 So guys our batter is ready.

03:34 It has reached a nice thick consistency.

03:37 Make sure you whisk nicely so that there is no lumps.

03:44 So guys our chicken is resting and our batter is ready.

03:47 Let's prepare a quick dip before we start off with the frying.

03:52 I'm going to prepare a roasted Bell Pepper dip.

03:55 For which I'm going to use Red Bell Pepper which I've cut into cubes.

03:59 You can also prepare it in the oven by roasting Red Bell Pepper and Tomato with Garlic.

04:04 So guys let's prepare the sauce.

04:07 First I'm going to add oil into the pan.

04:10 As the oil starts heating up I'm going to first add Garlic.

04:16 With that I'm going to also add Onion to it and Celery.

04:24 This is also known as Continental Tadka which in French is known as the 'Mirepoix'.

04:30 Guys as it's a continental dish we don't need to brown the Garlic.

04:34 Now I'm going to add the Tomato.

04:36 With that I'm going to add the cubes of Bell Pepper.

04:48 As the Pepper is almost done now I'm going to add Tomato Puree.

04:56 With that I'm going to add Oregano and Chilli Flakes.

05:04 Carefully sauté them.

05:16 So guys our dip is ready I'm going to add little Salt to it.

05:21 I'm going to give a nice mix.

05:26 I'm also going to add little bit of Basil and Parmesan Cheese.

05:32 I'm going to give a nice big whisk to it.

05:37 Mix all the ingredients together.

05:38 Now I'm going to let it blend till that time I'm going to fry my Chicken Fingers.

05:46 While I was preparing the dip I had kept the oil for heating.

05:49 It is perfectly heated.

05:50 Now I'm going to use it for frying.

05:57 First I'm going to take the Chicken Finger dip it in the batter nicely.

06:04 Now I'm going to put it in the crumb.

06:09 After crumbing the Chicken nicely I'm going to put it in the plate.

06:15 I'm going to finish off with the rest.

06:27 So guys our Chicken is crumbed, our oil is heated up.

06:30 Now we'll start off with the frying.

06:41 Guys once the oil is heated up make sure you put it on a low flame so that the Chicken

06:45 doesn't get burned.

06:46 And you get a nice golden colour once the Chicken is cooked.

06:49 As the Chicken is boneless make sure you fry it for at least 8 minutes.

07:05 Guys our Chicken is nicely fried and our dip is ready.

07:08 Let's start with the presentation.

07:10 I've plated my Chicken, I'm going to add some parsley on top of it.

07:15 And here goes our dip.

07:17 Our dish is now ready.

07:18 There you go guys, our Curried Parmesan Chicken Finger is ready.

07:23 I hope you've enjoyed this amazing Indo-Italian appetizer.

07:34 I'm back with yet another dinner special recipe called Indian Spice Roast Chicken.

07:39 So let's start cooking.

07:41 To begin the recipe I'm going to make a small chutney.

07:43 For that I'll require, first I'm going to add Tomatoes, Onion, Fresh Coriander, Curd

07:55 and Red Chilli Paste.

08:00 So guys our chutney is ready.

08:02 Let's start with the marination.

08:04 For the marination first I'll transfer chutney into the bowl.

08:08 To the chutney I'm going to add Ginger-Garlic paste, chopped Green Chilli, chopped Red Chilli,

08:22 Turmeric Powder, Red Chilli Powder, Coriander Powder, Homemade Garam Masala and Kitchen

08:36 King Masala, Lemon Juice, freshly chopped Coriander, Kasuri Methi and next into it to

08:53 bind the marination I'm going to add Chickpea flour.

09:00 And last to add smokiness to the marination I'm going to add Mustard Oil.

09:05 Now we'll start mixing them all together.

09:09 And lastly into the marination I'm going to add some Salt and last Black Pepper.

09:21 Give one final mix.

09:30 Before putting the marination make sure you put gashes in the chicken.

09:33 Now we'll do the scoring in the chicken.

09:37 Also make sure to put gashes on the leg as well as the thigh.

09:43 Now we'll pour in the marination.

09:56 Masala the chicken nicely in the marination.

09:59 Let the marination go deep within the gashes.

10:05 The chicken is properly marinated.

10:07 It's time to add some Garlic Powder into the chicken cavity.

10:13 Now let's place the chicken on the baking tray.

10:16 After placing the whole chicken I'll put the vegetables for the sides.

10:20 Some Tomatoes, Cauliflower Florets, French Beans, some Carrots, both Green and Yellow

10:35 Zucchini and last Onion Rings.

10:42 Now we'll season the vegetables.

10:43 For that first I'm going to drizzle some Salt, little Oil, Black Pepper and last little

10:55 marination on the vegetables.

11:02 Now we'll put the chicken for roasting for at least 30 minutes at 250 degrees Celsius.

11:10 So there you go guys our Indian Spice Roast Chicken is now ready.

11:13 You also do try the recipe.

11:24 Mashed Potatoes are something that by default everyone ends up ordering in a restaurant.

11:28 Well I won't say it's difficult to make but trust me it's very tricky.

11:32 On that note let's make mashed potatoes.

11:36 Well I would suggest to use dry or starchy potatoes or old potatoes.

11:41 Well the potato like I said needs to be dry and starchy.

11:44 You need to boil it well, peel it right and the next step is to mash it.

11:48 Now for mashing I'm of course using a potato masher to begin with.

11:52 You need to mash it individually like so.

11:55 Ensure that all the potato becomes nice and soft something like this.

12:01 But here if you closely notice the potato is still a little gritty.

12:05 Let's wait and watch.

12:09 Well initially when you begin mashing the potatoes it looks very easy.

12:13 But trust me when the quantity keeps increasing it kind of gets a little tiring.

12:18 Well but that's the beauty of making mashed potatoes so you better well go through that.

12:23 Well just a little while earlier I showed you the grits in the potato.

12:26 The next step is to take care of those.

12:28 I'm passing the potato mash through a sieve.

12:33 Well again you need to do this in smaller portions and not everything at the same time.

12:37 Because otherwise it's going to get difficult.

12:40 What we are looking at is just passing the grits and making them finer.

12:44 So here if you notice we have a beautiful soft mashed potato here.

12:48 And on the other side you have absolutely nothing.

12:51 So that's exactly how we need to work ahead.

12:53 And similarly let's mash and pass all the potato through the sieve.

13:02 Once all of the potato mash has been passed through the sieve.

13:06 Let's keep this aside and let's move on to chopping some parsley or chives.

13:10 For this I'm using some curly parsley and chopping that nice and fine.

13:16 Once the parsley is chopped like any other leafy vegetable,

13:19 The next step is to start cutting this using a rocking motion like this.

13:25 Well potatoes and parsley of course are a classic combination.

13:29 And so is potato and chives.

13:31 Chopping parsley is going to take you anywhere between 4 to 5 minutes.

13:34 But trust me chopping it nice fine and almost like powder,

13:38 is going to be worth the effort.

13:40 Well on that note let's move on to the next step,

13:43 And that is getting the mashed potato cooked to perfection.

13:47 Well I'm heating a non-stick pan in this case.

13:50 And adding in salted butter.

13:53 Well while adding butter I'm just going to retain a teaspoon of butter.

13:57 And keep that aside for later use.

13:59 Well at face value this looks like a lot of butter.

14:02 But trust me the flavour of butter is everything in a mashed potato.

14:07 The next thing that goes in is milk.

14:10 And while there is still a lump of butter which is here,

14:14 I'll add in the potato which has been passed through the sieve.

14:17 Time to add in some salt.

14:22 Be extremely careful with the addition of salt,

14:25 because there's no water in this recipe.

14:27 Salt is there in the butter and salt was also added in while boiling the potatoes.

14:31 On medium flame, churn this nicely and evenly,

14:35 till all of this gets almost emulsified.

14:38 Now the next question that would arise is,

14:42 how much do we cook the mashed potatoes?

14:44 Once all of this potato mass comes together,

14:48 that's the sign that the mashed potato is done and ready.

14:51 The next step now is to start flavouring this.

14:53 At this stage you can add in pepper, you can add in thyme,

14:56 you can add in rosemary, well that's a personal choice.

14:59 What I'm adding like I said earlier is some Parsley.

15:02 Give this a quick mix.

15:04 With this your mashed potato is done and ready.

15:08 Let's transfer this nice and piping hot in a serving dish.

15:12 And top this with the remaining butter and parsley.

15:15 So with this your soft, silken and almost custard like mashed potato is done and ready.

15:26 Well top this on pies, serve it with steak, so have it just like that.

15:30 Mashed potato is eternal.

15:32 Quick, simple, easy and what's more important is,

15:34 this one is just under 5 ingredients.

15:36 Thanksgiving of course calls for feasts, family get-togethers and lots of love.

15:49 Well on that note today, let's make an elaborate cake,

15:52 which is actually a classic, very rarely seen on the menus today, but worth it.

15:56 It's called Pineapple Upside Down Cake.

15:58 Well I'm going to divide making this cake into 3 parts.

16:02 The first part of course is the base, which is going to get inverted later.

16:06 Now that is going to become saucy, caramelized and buttery.

16:10 So the first thing that goes in a bowl is of course, Salted Butter.

16:14 We just need to cream it lightly.

16:16 And to this I'm going to add in Brown Sugar.

16:19 Well the sugar that I have is absolutely soft,

16:21 but you can use any brown sugar that you get.

16:24 It's important that this sugar actually is brown,

16:27 because that is immediate caramelization,

16:29 you do not need to go through the process of cooking or caramelizing the sugar.

16:33 Cream this mixture till it's nice and fluffy.

16:36 Well there are various ways of making this.

16:38 Well this one is actually a cold method.

16:40 There's another method also, which actually begins on the pan.

16:43 You need to melt the butter, once it gets a little nutty brown in colour,

16:47 you need to add in the sugar.

16:48 Caramelize that, cool it completely and add in some Lemon Juice.

16:52 Well I personally prefer using this method,

16:55 because what happens is, when you're actually cooking the sugar in the pan,

16:58 it may tend to of course get caramelized, sometimes over caramelized.

17:02 But what we forget is that the entire mixture is going to get cooked in the oven once again.

17:07 And that time the sugar may tend to get burnt.

17:10 So this gives complete control on the caramelization.

17:13 Once this is creamed well, the next step is to transfer this at the bottom of your pan.

17:18 But this could be the mould of your choice, you can use Aluminium,

17:21 you can use Silicon, that's your choice.

17:24 Scrape this well completely.

17:25 The next step is to evenly spread this at the bottom of the pan.

17:29 The next step is to place canned Pineapples on top of this.

17:37 To make this look nice and pretty, let's add in some colour.

17:48 And this colour comes with Glazed Cherries.

17:51 Let's place that right in the centre of the Pineapple.

17:54 If you wish to get a little more creative,

17:57 you can use the remaining cherries and place them here and there.

18:00 And this step is completely optional.

18:02 Well, let's keep this aside and let's move on to making the Cake Batter.

18:08 For this, let's first begin with all the wet ingredients.

18:10 For that, let's begin with Oil.

18:13 Well you could also use melted Butter if you wish to make it nice and buttery.

18:19 But what I've figured out over the years of making this cake for my family,

18:22 is that with Butter, the cake tends to get a little drier.

18:25 If you're fond of dry cakes, please go ahead with that.

18:28 Just need to break the eggs lightly.

18:29 To this, let's add in Pineapple Juice.

18:33 Because I like it nice and intense with the flavour of Pineapple.

18:36 To make it softer, I'm adding in some Buttermilk.

18:39 And along with this, to balance of the flavours,

18:42 I'm using in Essence of Vanilla.

18:44 Let's give all of this a good whisk.

18:49 Time to add in some Caster Sugar.

18:52 Mix this well.

18:56 Once the sugar in this mixture dissolves completely,

18:59 time to add in the dry ingredients.

19:00 The first thing that goes in is of course the Refined Flour.

19:03 Need to sieve this well at least twice or thrice,

19:06 so that the pores kind of open up.

19:08 To this, I'm adding in Baking Powder along with Baking Soda.

19:12 And to make it nice and nuttier, I'm adding in desiccated Coconut.

19:15 While this one again is completely optional,

19:18 what you could substitute this is either with Almond Powder,

19:21 Cashew Powder or Walnut Powder.

19:23 Let's mix this well.

19:24 And while doing so, let's add in a flavouring here.

19:28 And this flavour is Nutmeg.

19:31 Let's grate some fresh Nutmeg.

19:33 Like so.

19:34 Let's give all of this a good mix.

19:38 We need to scrape off the spatula and whisk this well.

19:44 So let's scrape off the spatula and whisk this for 2 minutes.

19:48 Once this entire thing is well mixed,

19:52 the final thing that goes in is just a pinch of Salt to balance off all the flavours.

19:57 One final mix.

20:00 And this entire batter now goes in the cake tin.

20:04 The next step is of course to bake this.

20:11 So let's bake this at 180 degrees Celsius for 40 minutes in a preheated oven.

20:16 Our Pineapple Cake is baked and ready.

20:27 Let's rest this in the mould itself for 30 minutes.

20:30 The Pineapple Cake has rested well.

20:34 And if you can closely watch it,

20:36 you have some juices that have now released from the caramel and the Pineapple.

20:40 And that's going to seep into the cake.

20:41 And that's going to add in to the juiciness and softness of the Pineapple Upside Down Cake.

20:46 So the next step now is to place a plate on top of this.

20:50 And turn this like so.

20:53 Very carefully, just tap it lightly.

20:55 And release this like so.

21:01 With this, our Pineapple Upside Down Cake is done and ready.

21:06 (upbeat music)

Thanksgiving Special Recipes | Chicken fingers, Pineapple Cake, Whole Chicken Roast, Mashed Potato

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