Orange Sponge Cake(200th post)



Eggs-2
Sugar-3/4-1cup
Refined Oil-1/2cu
All purose flour-1&1/4cup
Baking Powder-1tsp
Salt-a pinch
Orange peel(grated)-1tsp
Orange juice-1/2cup




  • Preheat oven to 160 Degree C.
  • Mix together flour ,baking powder and salt.
  • In a large mixing bowl beat egg with powdered sugar until thick and double in quantity.Add refined oil and beat well.Add dry ingredients to the mixture alternately with orange juice.Stir until just blended.
  • Fill the mold with batter up to 3/4th.Bake until golden or a toothpick inserted in the center comes out clean, about 30-35 minutes.

Mutton Kofta Curry



1.Mutton(minced)-250gms
   Chilly Powder-1/2tsp
   Garam masala-1/2tsp
   Turmeric Powder-1/4tsp
   Ginger-garlic paste-1tsp
   Cashew Paste-1tbsp
   Green chilly(chopped)-2
   Coriander leaves(chopped)-1/4cup
   Salt
2.Corn flour-1/2cup
3.Refined oil


Mix all the ingredients together.Make lemon sized balls and roll it into the corn flour.Deep fry till golden colour.Drain on paper towels and keep aside.


1.Oil-1tap
   Cinnamon-1small piece
   Cloves-2
   Cardamom-1
   Bay leaf-1small
   Onion-2
   Tomato-2
   Ginger(chopped)-1tsp
   Garlic(chopped)-1tsp
   Green chilly-2
2.Butter-1tbsp
   Turmeric powder-1/4tsp
   Kashmiri chilly Powder-1tsp
   Coriander Powder-1tsp
   Garam masala-1/4tsp
3.Cashew Paste-2tbsp
4.Coriander leaves(chopped)-1tbsp
5.Fresh Cream-1/4cup



  • Heat 1tsp oil in a microwave safe dish on 100% power for 1 minut.
  • Add cardamom, cinnamon, cloves, bay leaves  and microwave at high power for 45 seconds.Add onion,ginger,garlic tomato,green chilly and microwave on 100% for 3 minutes.Grind it to a fine paste.
  • Heat 1tbsp butter in a pan and add onion-tomato paste.After 6 minutes add all masala powders and stir until oil appears on top.Add 1 cup water and cashew paste.Mix well and bring to a boil.Adjust salt and  finally add kofta balls.Allow to simmer for a little time.garnish with fresh cream and coriander leaves.

Rasgulla (with milk powder)



1.Milk Powder-12tbsp
   Water-1lr
2.Lemon juice-1/4cup
3.Sugar-1cup
   Water-1&1/2 cup
   Crushed Cardamom-5
  • Pour into the jar of a blender 12 tbsp of milk powder and 1 lr of water.Blend on low speed for 10 seconds or until the powder dissolves.
  • In a large saucepan, bring the milk to a boil over high heat.As soon as the milk comes to the boil, add lemon juice and stir gently. Stir until milk separates completely separates into curds and whey.
  • Line a large sieve with muslin cloth and sit over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Wrap the cheese in the cloth and hang it off the tap over the sink to allow the excess water to drain for 30minutes.
  • Knead the paneer into a soft dough .Divide the dough into 20 portions.Shape into smooth balls.
  • Mix sugar,water and crushed cardamom seeds in a pan.when the water comes to a boil drop the paneer balls slowly into the sugar syrup one by one.Cover and cook on low flame for 20-25 minutes.
  • After cooling put in refrigerator. Serve cold.

Vegetable Curry



1.Potato-1
   Carrot -1
   Onion-1
   Beans-15
   Tomato-1
   Green chilly-2
   Garlic(chopped)-1tsp
   Ginger(chopped)-1tsp
2.Turmeric powder-1/2tsp
   Meat Masala-2tsp
3.Coconut oil-1tbsp
   Mustard seeds-1tsp
   Curry leaves-2springs
4.Thick coconut milk-1/2cup
   Water
   Salt


  • Wash and cut the vegetables.
  • Heat oil in a pan and add mustard seeds.When they splutter add curry leaves,ginger ,garlic and green chilly.Fry it for a minute.Add onions,turmeric powder,salt and vegetables.Fry for 5-6 minutes.Combine meat masala with it and saute for a while.Add 1cup water and allow the vegetables to cook covered in medium flame for a few mins (12-15 mins).
  •  Finally add thick coconut milk and bring to boil.Remove from fire and serve with chappathi,paratha etc.



Sweet Pachadi (without yoghurt)



1.Pineapple(chopped)-1
   Banana(chopped)-1
   Cashew nuts-1/4cup
   Chilly Powder-1tsp
   Sugar-2tsp
   Salt
2.Coconut-1/2cup
   Crushed Mustard seeds-1tsp
3.Green grapes-3/4cup
4.Coconut oil-2tsp
   Mustard seeds-1tsp
   Pearl onion(chopped)-2
   Dry red chilly-2
   Curry leaves



1. Cook pineapple banana,cashew nuts, chilly powder, sugar & salt.
2. Grind coconut into a smooth paste.
3. Add coconut paste and crushed mustard seeds in to the pineapple mix.
4. It become a thick consistency,add grapes and remove from fire.
5.Heat coconut oil in a  pan and add mustard seeds.When they splutter add pearl onions,red chillies and curry leaves and fry it for a minute. Remove from heat and pour it over the Pachadi.


Recipe courtesy "Taste of kerala" of Amrita  TV

Kaliyodakka (Fried Rice Balls)



Parboiled rice-1cup
Grated coconut-1/2cup
Cumin seed-2tsp
Fried black gram powder-1&1/2tbsp
Salt
Coconut oil


  • Soak rice overnight.Drain water and transfer to a bowl.
  • Mix rice with coconut,cumin seeds and salt.Then grind it to a thick paste.Add black gram flour and mix well.Keep it aside for 20-30 minutes.
  • Make small balls from the dough.Place the balls on a plate.
  • Heat the oil on high and then lower the heat to medium.Fry until golden and crispy.

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