personification vs animation | ottolenghi chicken tray bake
(Be very careful not to burn it). Texture is all. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, Ottolenghi Test Kitchens Dreamy Pasta and Beans with Halloumi and Rocket Pesto, Ottolenghi Test Kitchens Roasted Hake with Fenugreek Onions, The Ottolenghi Test Kitchens Parmigiana Pie with Tomato Sauce, Max La Mannas Sticky Aubergine and Peanut Salad, Slow Cooker Creamy Chicken, Chorizo and Sundried Tomato Pasta, carrots, peeled and chopped into large chunks (250g), onions, peeled and chopped into large chunks (300g), plum tomatoes, chopped into large chunks (350g), rose harissa (adjust according to the brand you are using). Drain the Bulgar and spread it around the bottom of the Lasagne dish. This dish is inspired by one I had at the wonderful Tasty n Sons in Portland, Oregon. Scrape this into a large, roughly 34cm x 26cm roasting tray and add the carrots, chickpeas, chicken, orange juice and 150ml water. Cover with a sheet of tinfoil and give it an hour in the oven at. Tip the pumpkin mix into the cake tin, pressing it down firmly to flatten, then top with the remaining ricotta and feta, and cover securely with foil. Ingredients spend a long time together, resulting in rounder, more comforting flavours; its harder to over- or under-cook your food, so theres less room for anxiety; and the washing-up is a cinch. Cheesy Baked Polenta in Tomato Sauce Yotam Ottolenghi. Drizzle the aromatic oil and the reserved two tablespoons of coconut milk over the gratin, then sprinkle on the chilli and curry leaves and serve with the lime wedges for squeezing over. Try one-pan tray-bake of orange chicken and veggies has medjool dates, sweet potatoes, and olives in a sweet and zesty sauce. (modern). Heat the oven to 190C/375F/gas 5. Home; About Us. Registered number: 861590 England. For the batter4 large eggs350ml milk2 tbsp English mustard230g plain flour, sifted4 tbsp sunflower oil200g cherry tomatoes, left whole2 sprigs rosemary, For the filling large celeriac (480g), peeled and cut into 6 wedges (450g net weight)2 beetroot (350g), peeled and cut into 8 wedges each (300g) large swede (350g), peeled and cut into 12 wedges (320g)75ml olive oil2 tbsp tomato paste2 tbsp maple syrup, For the mushroom gravy (optional)30g dried porcini2 tbsp olive oil1 large onion, peeled and finely chopped (220g)3 garlic cloves, peeled and crushed1 tbsp tomato pasteSalt and black pepper1 tbsp rosemary leaves, finely chopped2 tbsp flour1 tbsp balsamic vinegar1 tbsp (5g) chives, cut into 1cm lengths. . Whisk together the wine and molasses and pour over the meat. 1 large onion, peeled and roughly chopped (220g net weight) . from Ottolenghi FLAVOUR. KA: The warm milk infusion is good enough to drink just as it is, and you can easily mix and match the spices used to suit availability and personal taste (if you cant find cardamom, say, add a touch of nutmeg to the mix combined with the cinnamon, it makes an OK substitute while allspice can take the place of the cloves). Olive oil flatbreads with three-garlic butter - Ottolenghi Remove the foil, drizzle over the remaining tablespoon of oil and bake, uncovered, for 10 minutes more, until the cabbage begins to crisp up and turn golden brown. Remove from the oven, leave to cool for 10 minutes, then finish with the reserved herbs and serve. Ottolenghi's Roast Chicken Traybake with Dates, Green Olives & Capers. Serve hot for lunch or dinner, or leave to cool, cut into wedges and have it as a portable cold lunch for work, school or as part of a picnic spread. 1 large onion, peeled and roughly chopped (220g net weight)6 garlic cloves, peeled and roughly chopped45g coriander, stalks (25g) and leaves (20g) separated, and both roughly chopped2 tbsp berbere spice (I use the Barts brand)2 tbsp tomato paste2 tbsp runny honey, plus a little extra to finish3 tbsp apple cider vinegar90ml olive oilSalt and black pepper800g carrots, peeled and cut into 4-5cm lengths (680g)2 x 400g tins chickpeas, drained (480g)8 medium skin-on and bone-in chicken thighs2-3 oranges 1 left whole, the others juiced, to get 100mlHeat the oven to 220C (200C fan)/425F/gas 7. Serve with plain rice or mashed potato. 3. The finger-licker: Yotam Ottolenghis fried buttermilk chicken thighs. Take out two garlic cloves from the head of garlic, then drizzle the rest of the bulb with a teaspoon of. Remove the garlic cloves (when theyve cooled a little)and squeeze the cooked pulp outover the dish and mix in gently. marigold symbolism in the bluest eye; Books. Put the first eight ingredients in a large bowl with 50ml oil, 20ml maple syrup and a teaspoon and a half of salt, then toss with your hands until the chicken is well coated. Grab this Recipe! Leave to cool for 30 minutes, then remove from the cake tin, sprinkle with parsley and serve. In addition to making us think about the flavors we want to combine, about what the season is outside and what the mood is inside, texture plays a crucial role in allowing ingredients to mix and combine and still remain deliciously distinct. They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. 8 large vine tomatoes (700g net weight) tsp ground turmeric1 tsp ground cumin1 tbsp ground coriander1 tsp ground cinnamonSeeds from 8 cardamom pods, crushed in a mortar tsp ground cloves2 smalls heads cauliflower, trimmed and cut into medium-sized florets (850g net weight)90ml olive oilSalt3cm piece fresh ginger, peeled and roughly chopped5 garlic cloves, peeled and roughly chopped 1 red onion, peeled and finely chopped1 large green chilli, deseeded and finely chopped1 tsp black mustard seeds1 tsp tomato paste30g coriander leaves, roughly chopped, plus a few extra leaves to garnish200g baby spinach100g cherry tomatoes, cut in half. Prep 30 minSoak OvernightCook 2 hr 25 minServes 4-6, 300g dried chickpeas, soaked overnight in plenty of cold water and 1 tsp bicarbonate of soda1 onion, peeled and roughly chopped6 garlic cloves, roughly chopped2cm piece fresh ginger, peeled and roughly chopped1 large green chilli, roughly chopped, seeds and all15g coriander leaves, roughly chopped75ml olive oil 1 tsp ground cumin1 tsp ground cinnamon2 medjool dates, pitted and roughly chopped 1 tbsp tomato paste4 carrots, peeled and each cut at an angle into 2 or 3 large chunks (450g)2 bay leaves tsp bicarbonate of sodaSalt and black pepper1-2 lemons, zest finely grated, to get 1 tsp, and juiced, to get 2 tbsp 120g feta, roughly crumbled1 tsp caraway seeds, toasted and roughly crushed1-2 tbsp parsley leaves, roughly chopped. Add the ginger and garlic paste, green chilli and mustard seeds, stir-fry for a minute more, then stir in the tomato paste and remaining spice mixture, and cook for another 30 seconds. Turn down the heat to 200C (180C fan)/390F/gas 6 and cook for 25 minutes more. This could have been butternut, or one of the many other types of winter squash available, but it is the texturally firm nature (and nutty flavor) of the kabocha that make this such a winner in a tray bake. Heat the oven to 400F. If you have a food processor, the first six ingredients can all be pulsed in it until finely chopped, saving you lots of time and effort. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. Melt 10g butter in a large saute pan on a high heat, then fry half the chicken for a minute on each side, until browned. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling. Yotam Ottolenghi's chicken recipes | Food | The Guardian ottolenghi chicken tagine This treatment also works a treat on fish whole or fillets, fresh or frozen and defrosted though if you do go down that road, bake the tomatoes and seasonings alone for the first 10 minutes, then add the fish and, depending on size and cut, scale down the remaining cooking time as required. Bake for an hour and a half, then discard the foil, drizzle over the remaining tablespoon of oil and bake for another half-hour, until the top is crisp and browned. from Extra Good Things. Put the first 12 ingredients in a large bowl with two tablespoons of olive oil, three-quarters of the ricotta and feta, a teaspoon and a quarter of salt, 50ml cold water and plenty of pepper, and stir to combine. Food styling: Emily Kydd. Stir in the garlic and remaining teaspoon of curry powder, and fry for two minutes, until aromatic. This balanced paprika chicken dish is the perfect time to play with textures. For the amount of work involved, the depth of flavour is remarkable; plus, there's the bonus of minimising the washing-up. Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, a tablespoon of vinegar, four tablespoons of oil, a teaspoon and three-quarters of salt and a good grind of pepper in a food processor and blitz to a smooth paste. Yotam Ottolenghis curried butternut and coconut gratin. For the best experience on our site, be sure to turn on Javascript in your browser. Toss everything together to coat and combine, then arrange the thighs skin side up on top, so theyre just nestled in the mix. Ottolenghi's Roast Chicken with Za'atar and Sumac Taste for seasoning (I sprinkled over some Maldon sea salt). The cheesy roast: Yotam Ottolenghis herby cabbage and potato bake with gruyre and ricotta. Squeeze the lime juice over, and serve garnished with a generous sprinkle of chopped fresh Coriander. Cover the dish tightly with foil, bake for an hour, then remove the foil and brush the chicken with the remaining 10ml each of oil and maple syrup, and sprinkle over an eighth of a teaspoon of salt. If theres no gruyre in the chiller cabinet, try comt, beaufort or emmental, and for ricotta, go for fromage frais or good old cottage cheese. In a small bowl, mix the coconut flakes with the maple syrup and a good pinch of salt, and set aside. Take the key players in the one-pan paprika chicken. Or soup. Berbere is an Ethiopian spice blend with a fair kick, so use less here if youre not that into heat. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Increase the oven temperature to 220C/425F/gas 7, drizzle the oil over the chicken, then sprinkle the breadcrumbs evenly on top. 100g gruyre, grated 250ml vegetable or chicken stock Heat the oven to 200C/390F/gas 6. Lower the heat to 180C/350F/gas mark 4, and cook for two hours longer, stirring every now and then. It works just as well in the oven, which if anything makes it easier to prepare, too. This isnt strictly child-friendly, but could easily be made so by losing the chilli and kimchi. To serve, spoon the feta mixture over the chickpeas and serve directly from the cooking pot. One-Pan Crispy Spaghetti and Chicken Yotam Ottolenghi. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling. The skin doesn't brown as much in the deeper pan but If you're set on crispy skin, simply turn on the broiler for the last few minutes of cooking time until the skin is crisp and brown to your liking. Drain, refresh and leave in the colander to dry. Spread it around evenly. 1 x 400ml can full-fat coconut milk (reserve 2 tbsp to serve)1 banana shallot, peeled and roughly chopped15g piece fresh ginger, peeled and roughly chopped2 plum tomatoes1 tbsp medium curry powder tbsp tomato pasteSalt1 large butternut squash, halved, seeds scooped out and discarded or saved for toasting, then cut widthways into 2-3mm slices use a mandoline, if you have one (850g net weight)30g coconut flakes1 tbsp maple syrup1 tbsp olive oil1 lime, cut into wedges, to serve, For the topping3 tbsp olive oil1 large chilli, cut into thin rounds15 fresh curry leaves (ie, from 1-2 sprigs). Cover with half the potato and shallot mixture, top that with a third of the herb mixture, then dot half the ricotta and gruyre over the herbs. Heat oven 220 degrees Celsius or equivalent. This part is important, marinating the chicken . Sprinkle over the chicken mix, then bake for 25-30 minutes, until golden brown and bubbling. All rights reserved. And, unlike a stew, which offers the cook a similar break, a bake retains much of the freshness and integrity of its components, particularly vegetables. 4-6 Banana shallots, peeled and cut in two longways. Stir in the. Coarsely grate the tomatoes on a box grater, discarding the skin: you should end up with about 600g grated tomato. Shake the Bulgar a few more times while its soaking, then run fresh water through it, and drain well before you transfer it to the baking dish. And if youre making it for children or for the spice-averse, simply leave out the jalapeo altogether and use paprika instead of chipotle. Place chicken quarters in a large glass or plastic bowl. Roast chicken, a yoghurt dip and crispy fritters: Yotam Ottolenghi's Theres no mistake here: the dry pasta really does go into the sauce uncooked; just be sure to stir it in well, so it cooks evenly. 2. I love how easy it is: ingredients on tray, tray in oven, leave there to cook. Ive taken to roasting four or five bulbs at a time, so I always have some to hand; they keep for four days in the fridge and are great in pasta sauces and soups. I tried it with and without and found the allspice too dominant. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Whisk together the wine and molasses and pour over the meat. Piled into a large oven tray and roasted with all manner of sweetness and spice, these robust vegetables celeriac and beetroot, say, carrots, swede and squash soften, mellow and take on the flavours of everything theyre cooked with. Or soup. Yotam Ottolenghi's berbere spiced chicken, carrots and chickpeas. It's also a useful reminder of why you'll never find a recipe for tray-bake hummus. Melt 40g butter in the same saute pan on a medium-high heat and, once it starts to foam, fry the onion, stirring now and then, for eight or nine minutes, until soft and caramelised. Prep 3 minMarinate 1 hrCook 55 minServes 4, 2 tsp paprika3 garlic cloves, peeled and crushed200g buttermilkSalt and pepper8 chicken thighs, skin on and bone in (about 1kg in total)1 tbsp olive oil3 tbsp panko breadcrumbs. Id say 50g of Bulgar per person is a good portion size. Roughly crush the two reserved cloves of raw garlic and mix with all the herbs, the spring onions, lemon zest and the cooked garlic. Mix the reserved Oil and maple Syrup together, then paint the chicken generously with it. Remove from the pan, add another 10g butter and repeat with the rest of the chicken. n my house, where the children forever negotiate what theyll be given at mealtimes while the grownups keep pledging (in vain, obviously), Im not getting into this conversation, chicken is the one food that unifies the family ranks. Heat two tablespoons of oil in a frying pan on a medium flame and, once hot, fry the onion until soft and browned about seven minutes. Season the chicken with tsp of salt and tsp of pepper, then . Spread the chicken legs out on a high-sided medium baking tray, along with all the marinade ingredients. by Max La Manna Discard the shells. Yotam Ottolenghi's Secret to Great Sheet-Pan Chicken Heat the oven to 220C (200C fan)/425F/gas 7. Half-fill a medium saucepan with salted water, bring to a boil, then blanch the broccoli for a minute or two, so it still has bite (or lightly steam it). (modern). Last Christmas, this Christmas, next Christmas .. Twas three-and-a-bit-weeks-before-Christmas.. A large lasagne or roasting tin big enough to fit the chicken portions comfortably, pastry brush, or a piece of scrunched-up kitchen roll, 1 whole garlic clove, cut in half through the equator, 1 large mild green chili, finely chopped (leave the seeds in if youre looking for some heat). Put 1 tablespoon of oil into a large, oven-safe saut pan, for which you have a lid, and place on high heat. Put the ginger, garlic and a quarter-teaspoon of salt in a mortar and crush to a rough paste. Yotam Ottolenghi's chicken Marbella - YOU Magazine Once hot, add the chilli and fry for 90 seconds, swirling the pan so it doesnt catch, then add the curry leaves and fry for another 30 seconds, until the leaves are crisp (careful, they might spit). None of them are more right than the next; they just give different results. On a medium-high flame, heat two tablespoons of oil in a large, heavy-based cast-iron pot with a lid. Get the Recipe for Top Chef Yotam Ottolenghi's Go-To Pasta Remove the foil and, when cool enough to handle, squeeze out the cloves and discard the papery skins. Homemade Orange Chicken and Veggies. Put the first seven ingredients into a large bowl with three tablespoons of water and three-quarters of a teaspoon of salt. Slowly pour in the porcini and their soaking liquid, stirring constantly to avoid lumps, then add a teaspoon of salt and a generous grind of pepper, and bring to a simmer. Yotam Ottolenghi's Secret to Great One-Pan Chicken Chicken Marbella Ottolenghi Style : At the Immigrant's Table First off, it provides a layer of fat that renders when cooked. Nigella Lawson's Chicken & Pea Traybake - Food52 Chris Simpson for The New York Times. 4 skin-on chicken legs (1.1kg)1 orange, quartered1 jalapeo chilli, cut in half lengthways (or 2 if you like heat)1 garlic bulb, cut in half widthways4 banana shallots, peeled and quartered lengthways 1 tsp chipotle chilli flakes 2 tsp coriander seeds2 tsp cumin seeds60ml olive oil30ml maple syrupSalt500ml chicken stock200g dried green split peas, rinsed1 tbsp lime juice1-2 tbsp coriander leaves, roughly chopped. Add the sunflower oil to the wiped out tin and put in the oven for six minutes, to heat up. Tightly cover the tray with foil, bake for 30 minutes, then remove the foil and bake for 40 minutes more, rotating the tin once halfway, until everything is cooked through . Gently tip the contents of the bowl, including the marinade, into the baking dish on top of the Bulgar and stock. Putthe wholedishback into the oven for a further 20-30 minutes until the skin on the chicken is browned and crispy, and the Bulgar is cooked. When hot, add the onion and saute, stirring occasionally, for seven minutes, until softened and browned. 16 NORTH STREET, EXETER, EX4 3QS TEL: 01392 255 838. Ottolenghi's Chicken Marbella recipe | Kitchn Easy Favourite chicken recipes 'Nduja, ricotta and lemon stuffed chicken with sourdough Chicken supremes are stuffed with 'nduja, ricotta, lemon zest and thyme in this standout spring dish. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through. Stir in the garlic and remaining teaspoon of curry powder, and fry for two minutes, until aromatic. Put the first six ingredients in a blender with a teaspoon and a half of salt and blitz smooth. Arrange the squash slices in a round, 28cm cast-iron pan or baking dish, then pour over the curry coconut milk mixture. This is the fried chicken for those who dont necessarily want to be, well, frying their chicken. No fancy tricks: Yotam Ottolengh's spicy chicken and split-pea traybake Prep 15 min Cook 1 hr 45 min Serves 4 4 skin-on chicken legs (1.1kg) 1 orange, quartered 1 jalapeo chilli, cut in half. In a bowl, mix the chicken with two teaspoons of curry powder, half a teaspoon of salt and a good grind of pepper. This is a complete meal in a tray, but you could also serve it with some cooling yoghurt and fluffy white rice. I do like short cuts, but possibly not so many, so my version doesnt taste quite the same, though Esme concedes that its still pretty darned good. by Nathan Anthony Pour the marinade and aromatics over, then roast for 35 minutes, basting now and then, until the chicken is nearly cooked and starting to brown. (modern). Just like those other two childhood favourites, pasta and pancakes, its convenient, versatile, delicious and never the bone of any contention. Add all the other ingredients: Chicken thighs, spices, olive oil and two crushed garlic cloves Toss the chicken with all the marinade ingredients. Lower the heat to medium, leave to cook for 12 minutes, then add the vinegar and cook for five more minutes, or until thickened to a gravy. Make sure the Chicken is skin-side UP. ve been making lots of tray bakes recently. Leave to rest for five minutes and serve hot with rice or mash. Chicken Recipes | Ottolenghi You can prepare the dish as far ahead as this and keep it, well covered, in the fridge for a couple of hours.. I do like short cuts, but possibly not so many, so my version doesnt taste quite the same, though Esme concedes that its still pretty darned good. Place in the oven and cook for 50 minutes, basting two or three times, until the meat is golden-brown on top and cooked through. I made a few minor tweaks to the original Ottolenghi recipe. Yotam Ottolenghi: one-pan crispy spaghetti and chicken Tightly cover the tray with foil, bake for 30 minutes, then remove the foil and bake for 40 minutes more, rotating the tin once halfway, until everything is cooked through and nicely coloured. from Ottolenghi Test Kitchen: Shelf Love This crisp, savoury cake recipe can be adapted to use up whatever grains, cheeses, and greens you happen to have lying around. I am not sure I like the term 1970s convenience food springs to mind but I love what it stands for: the idea that, after doing the prep, you can sit down with a cuppa or a glass of wine and relax for an hour or two while your meal more or less cooks itself. Traybakes, or braises, arent necessarily the simplest to prepare (though they very often are), but they are definitely the ones in which the ratio of effort to outcome works best for you. * If you like the skin browned, turn the oven up to broil for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. Yotam Ottolenghi's traybake recipes | Food | The Guardian Food stylist: Maggie Ruggiero. Ive exchanged Bulgar wheat for the split peasin his recipe, simply because I like Bulgar wheat; Ive also used Chicken Supremes, because I prefer them to chicken legs too. For the batter, in a large bowl vigorously whisk the eggs, milk and mustard for about a minute, until good and foamy. Mix all the spices in a small bowl, then add a third of this mixture to a large bowl. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. What to Expect; Our Barbers; Partners; The Service. HIs chicken Marbella recipe is a one-tray dish that is easy to make and won't take you a lot of time. Drain the soaked chickpeas and set aside. They work in other seasons, too, of course, but to me they make most sense when filled with the root vegetables of autumn. Mix the mince, sausage meat, Worcestershire sauce, tomato paste, chilli, fennel, sage, three tablespoons of oil, half the parmesan, one and three-quarters teaspoon of salt and plenty of pepper in a large roasting tray, about 32cm x 26cm. Meanwhile, make the salsa by combining all ingredients in a small bowl with a good grind of pepper. Bring to a boil, turn down the heat to medium-low, cover and simmer gently for 15 minutes. Take out two garlic cloves from the head of garlic, then drizzle the rest of the bulb with a teaspoon of. Chicken with potatoes, prunes and pomegranate molasses Cover and bake for two hours, or until the chickpeas are very soft and the sauce has turned thick and rich. You can do this step several hours or up to a day ahead. https://eatingforireland.com/recipe/mediterranean-chicken-pilaf/. Cover tightly with a lid or reusable kitchen wrap and set aside for 10 minutes, until all the water is. Texture is all. Ingredients spend a long time together, resulting in rounder, more comforting flavours; its harder to over- or under-cook your food, so theres less room for anxiety; and the washing-up is a cinch. Melt the remaining 20g butter and mix with the panko and remaining cheddar. Sprinkle with the sesame seeds and spring onion, and serve with a generous spoonful of kimchi alongside. Heat the oven to 180C/350F/gas 4. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Enough versions were made to sink a large ship in our mission to create the best meatless rag (Ixta nearly lost her will to live, but that has happened once or twice before). Cover and allow to marinate in the fridge for 1 to 2 days. Delivery Information: UK delivery from 5.95. Then transfer everything into a baking pan and roast. Prop styling: Jennifer Kay. There are lots of recipes around if you want to make your own kimchi, but its increasingly available in large supermarkets, as well as in Asian grocers. In a bowl, mix the chicken with two teaspoons of curry powder, half a teaspoon of salt and a good grind of pepper. It appears on our table in endless configurations, the simple traybake being the most popular with cooks and little mouths alike. In doing so, they become the definition of comfort food. Add the coriander, and pulse a couple of times more, just to mix through. Heat the oven to 240C (220C fan)/465F/gas 9. 2. Melt 40g butter in the same saute pan on a medium-high heat and, once it starts to foam, fry the onion, stirring now and then, for eight or nine minutes, until soft and caramelised. Feed your appetite for cooking with Penguins expert authors, by Yotam Ottolenghi, Ixta Belfrage Yotam Ottolenghi's tray bake recipes | Food | The Guardian 5. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving. Thank you to Emily Moore and Josh Renaut, who tirelessly took home every single version of this rag to give their thoughtful feedback as recent converts to veganism. A guide to unlocking the complex flavour in simple vegetables, With a focus on creative cooking processes and clever ingredient pairing, Including recipes for everything from midweek meals to weekend feasts.
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As a part of Jhan Dhan Yojana, Bank of Baroda has decided to open more number of BCs and some Next-Gen-BCs who will rendering some additional Banking services. We as CBC are taking active part in implementation of this initiative of Bank particularly in the states of West Bengal, UP,Rajasthan,Orissa etc.
We got our robust technical support team. Members of this team are well experienced and knowledgeable. In addition we conduct virtual meetings with our BCs to update the development in the banking and the new initiatives taken by Bank and convey desires and expectation of Banks from BCs. In these meetings Officials from the Regional Offices of Bank of Baroda also take part. These are very effective during recent lock down period due to COVID 19.
Information and Communication Technology (ICT) is one of the Models used by Bank of Baroda for implementation of Financial Inclusion. ICT based models are (i) POS, (ii) Kiosk. POS is based on Application Service Provider (ASP) model with smart cards based technology for financial inclusion under the model, BCs are appointed by banks and CBCs These BCs are provided with point-of-service(POS) devices, using which they carry out transaction for the smart card holders at their doorsteps. The customers can operate their account using their smart cards through biometric authentication. In this system all transactions processed by the BC are online real time basis in core banking of bank. PoS devices deployed in the field are capable to process the transaction on the basis of Smart Card, Account number (card less), Aadhar number (AEPS) transactions.