Monday, January 21, 2013

Nadan Sravu Curry (Shark Curry)

2.Pearl Onion(sliced)-3/4cup
  Coconut Pieces(thengakothu)-1/2cup
  Green Chilly(Sliced)-4
  Curry Leaves-3 springs
3.Turmeric powder-1/2tsp
   Chilly powder-2tbsp(adjust according to taste)
   Coriander powder-1tbsp
4.Kudampuli-3-4 small pieces
  (soak in lukewarm water for 10 minutes)
5.Fenugreek powder/uluva podi-a pinch
6.Coconut oil-2tbsp+1tsp
7.Mustard seeds-1tsp

  • Make a paste using turmeric powder, chilly powder and coriander powder adding very little water.
  • Heat 2tbsp oil in a clay pot (manchatti) and splutter mustard seeds. Add onions, green chillies, curry leaves and coconut pieces.
  • When the onions turn brown,reduce heat and add chilly -coriander paste.When oil separates,add 1&1/2 cup water,kudam puli and salt.Allow it to a boil.Add fish pieces and  fenugreek powder.
  • Add more water if required, so as to cover the fish pieces.
  • Cover and cook until gravy thickens.
  • Switch off the flame and add curry leaves and coconut oil.
  • Cover and keep aside for sometime.
  • Serve with rice.

Tutti frutti cake

Stage-1:Preparation of caramel syrup

  • In a small pan heat 1/3 cup of sugar .Keep stirring until the color changes to dark brown.Turnoff heat and add 1/3cup water.Mix well and keep it aside.
Stage-2:Preparation of batter
1.All purpose flour-1&1/4cup
   Baking powder-1tsp
   Cinnamon-1small piece
Blend flour with baking powder and spices.Strain through a sieve.Keep aside.
2.Powdered Sugar-3/4cup
5.Vanilla essence-1tsp
6.Tutti Frutti-1cup

  • Preheat oven to 170 degree C.
  • In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.Beat in the eggs one at a time.
  • Add flour to the mixture alternately with caramel syrup .Stir until just blended.Gently fold in the tutti frutti with a spoon.
  • Fill mold 3/4 full.Bake until dark brown and a toothpick inserted in the center comes out clean, about 50-60 minutes.