Saturday, January 30, 2010

CARAMEL/BUTTER SCOTCH CAKE(HOME MADE)



  1. All purpose flour(maida) - 1 cup
  2. Powdered sugar - ½ cup
  3. Sugar - ½ cup
  4. Egg - 2 no s
  5. Baking powder(level teaspoon) - 1tsp
  6. Soda powder(level teaspoon) - 1tsp
  7. Butter(unsalted-room temperature) - 100gm
  8. Hot water - ½ cup
  9. Milkmaid - 1/4 cup


How to Prepare:

Take a bowl ,add 1 cup of all purpose flour(Maida) in it ,add 1 level tsp of baking powder and 1 level tsp of soda powder in it and mix well along and keep it aside.

Take a bottom thick non stick pan ,add ½ cup of sugar in it first don’t mix it just allow it to melt and have to become a light brown color. When it becomes light brown color add ½ cup of hot water into it and mix slowly the sugar becomes thick n hard just mix around slowly at simmer mode till it becomes the stage of starting thick just turn off the fire ,and allow it to become cold. When it becomes in the room temperature keep this caramel syrup in a bowl and keep it aside.

Take a big bowl add 100 gm of unsalted butter into it , ½ tsp powdered sugar , with a blender or with a wooden spoon mix well together. Take another bowl add 2 eggs (no need to separate the egg white) and beat well with a beater/blender/a spoon ,add ¼ cup of milkmaid into it and beat well and keep it side.

Add all purpose flour texture into above prepared powdered sugar texture slowly and mix well slowly ,then add the beaten egg and milkmaid texture into this and mix thoroughly and finally add the firstly prepared caramel syrup into this and mix all along well without any bubbles.

Take a spring form cake pan or oven proof cake pan , grease butter all over the cake pan and sprinkle all purpose flour in it and pour this caramel flavor into the pan. Pre heat oven at 150 deg F at 5 minutes firstly.

After preheating bake this cake in microwave at maximum of 170 to 180 deg F for about 45 minutes.

After baking take out the cake pan allow it get cold then only de mold it and serve hot. (or can serve cold too).


Thursday, January 28, 2010

MUTTON MASALA CURRY/ HOME STYLE




Mutton - 1 kg
Pearl onions(small sliced) - 1 ½ cup
Shallots(small sliced) - 5 to 10 no s
Ginger(small sliced) - 2 big piece
Garlic(small sliced) - 6 to 8 pods
Turmeric Powder - 1 tsp
Red chilly Powder - 2 tsp
Cardamom(crushed) - 5 to 6 no s
Cinnamon stick - 3 no s
Cloves - 3 no s
Garam masala - 1 tsp
Tomato(small sliced) - 1 cup
Green chilly(half slit) - 4 to 5 no s
Pepper Powder - 1 tsp
Salt - to taste
Water -
Oil -
Mint leaves - 1 spring
Coriander Leaves - 1 spring


For Masala Grinding:


1. Cinnamon stick - 5 to 10 no s
2. Cloves - 5 to 10 no s
3. Aniseed - 5 tabs
4. Cumin seeds - 5 tabs
5. Nutmeg - 5 tabs

(These spices should dry roast and grind it in the mixer well, this can be used instead of garam masala .)


How to Prepare:


1. Clean and cut the mutton into pieces and for marinating it add ½ tsp of turmeric powder ,1/2 tsp pepper powder ,1 tsp of red chilly powder ,bit of salt ,1/2 tsp of lemon juice ,about 5 no s of sliced shallots ,1 tsp of garam masala , and mix all together ,and keep it aside for 10 minutes minimum and after that put it in a pressure cooker add a little bit water and close with lid for cooking and minimum 5 to 6 whistles should be needed for well cooking.
2. Take a kadai ,add oil in it when it gets hot add crushed cardamom ,Cinnamon sticks ,cloves together and mix well ,then add ginger n garlic pieces and sauté well ,then add half slit green chilly , sauté well ,add sliced shallots and pearl onions and sauté well until it becomes a light brown in color and soft for 5 to 7 minutes.
3. Add turmeric powder ½ tsp ,red chilly powder 1 tsp , ½ tsp of pepper powder ,mix all together for 2 minutes add sliced tomato and mix well for 5 minutes now add dry roasted grinded masala about 1 tsp first to it and mix together and keep in a low flame for 3 minutes.
4. Now add the already cooked mutton pieces into this texture and mix all together well and add water as a base for masala gravy, check out the salt, and close with a lid for 5 minutes to boil all the texture.
5. After 5 minutes open the lid and add sliced coriander leaves and mint leaves for garnishing it. Cook it for another 2 minutes and turn off the fire.
6. Serve it hot with rice or Indian breads.

VENDAKKA/BEANS MIZHUKKUPERATTI(OKRA/BEANS OIL FRY)








1. Okra(round cut piece) -6 to 8 no s
2. Beans/valli payar -5 no s
3. onion(small sliced) - ½ cup
4. Green chilly(half slit) - 3 no s
5. Red chilly - 2 no s
6. Mustard seeds - 1 tsp
7. Curry leaves - 1 spring
8. Coconut oil - 1 ½ tabs
9. Red chilly powder - ½ tsp
10. Turmeric powder - a small spoon
11. Salt - to taste





How to Prepare:



1. Take a pan ,heat 1 tabs of oil in it ,add mustard seeds when it splutters add red chilly broken and curry leaves and sauté it well ,then add small sliced onions sauté well ,and green chilly at simmer mode, add ½ tsp of red chilly powder and a small spoon of turmeric powder also and let it allow to become soft for 3 to 5 minutes.
2. Add okra pieces sauté it well for 2 to 3 minutes then add beans/valli payar into this and mix well along for 5 to 10 minutes until it becomes soft ,add salt into this and mix along.
3. After 10 minutes okra beans mizhukkuperatti will be ready to serve add 1/2tabs of coconut oil on the top of pan and mix along well.

Wednesday, January 27, 2010

"SEMOLINA FISH CUTLET".(MY VERSION)...









Fish(I used tuna for cutlets ,any hard flesh kind of fish can b used) -1/4 kg
Potato (mashed) -2 no s
Pearl onion(small chopped) -1 cup
Ginger garlic(thin sliced) -1tsp
Green chilly(round chopped) -2 no s
Pepper powder -1tsp
Gram macula -1tsp
Egg -2 no s
Semolina - 1 cup
Salt -
Oil -


HOW TO PREPARE:






1) Clean and cut the fish, cook it with 1/2tsp of pepper powder, 1/4tsp of turmeric powder and salt. Mash or shred the fish with your hands and drain the excess water and keep it aside.
2) Cook the potatoes well and mash it and keep it aside.
3) Heat oil in a nonstick pan, add chopped ginger garlic thin sliced 1 tsp each, green chilly and sauté it well till they become light brown in color and soft, then add the cooked fish with 1tsp of pepper powder , 1 tsp of gram macula and bit salt to taste and fry it for a minute and sauté well for 5 to 10 minutes at simmer mode and remove from fire and let it cool.
4) Then add mashed potatoes and mix it well with your hand.
5) Make small balls (in what ever shape you want), with your hand.
6) Beat 2 eggs, dip these balls in beaten egg and roll it in semolina well.
7) Deep fry it in oil and drain it in tissue paper.
8) Serve it hot with tomato sauce.