Simple Vanilla cake

Preparation Time: 45 min

Baking Time: 30 min

Serves: 10

Ingredients measure:-

For Batter:

All purpose flour(Maida): 150gm

Baking Powder : 2 tsp

Beaten Eggs(Room Temp) : 3

Vanilla Essence: 1-2 tsp

Unsalted Butter: 100 gm(room temp)

Sugar: 150 gm

Warm Water: 1 cup

Preparation:-

1)      Preheat the oven to 200 degrees.
2)      Sieve maida and baking powder thrice.

3)      In a mixer or beater, mix/beat butter and sugar to a paste consistency.
4)      Spoon in the vanilla essence and whisk.

5)      Pour the beaten egg and mix/beat well.
6)      Spoon in the sieved contents half portion at a time and mix/beat well.

8)      Grease the baking tray and pour in the final batter.
9)      Bake in Convection mode for 180 degrees and  40 mins.
10)  Allow the microwave to stop completely and then only take the cake outside.

11)   Vanilla cake is ready.

Note:- Special care should be taken while selecting the ingredients, all the ingredients should be at room temperature. Otherwise the cake will sink.(Don’t take it out of fridge and mix immediately).Make sure you sieve the maida, baking powder mixture sieve thrice to blend well.

Chicken Pot Roast(Indian Version)

Preparation Time: 60 min

Cooking Time: 50 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Green chillies: 5 medium

Cumin: ¼ tsp

Curd: 2 tbsp

Pudina Leaves(Mint): 2 cups

Garam masala: 1 tsp

Chicken Masala(any branded one):1 tbsp

Butter: 2 sticks-approx 25gm

Salt: to taste

Basil Leaves: 1 cup

Butter: 3 sticks(approx. 50 gm)

Chicken : 2 kg with skin.

Olive Oil: 1 tbsp

Preparation:-

1)      Grind the items under masala to a fine paste in a mixer.
2)      Clean, wash and drain the chicken thoroughly in lime and vinegar.

3)      Make cuts over the skin with a knife so that the masala goes in well.
4)      Marinate the Chicken pieces with the masala mix prepared.
5)      Also stuff masala under the skin by making pockets in between skin and flesh.
6)      Stuff Butter and masala inside the chicken too.
7)      Stuff Basil leaves too inside the skin pockets. Drizzle lime juice all over the chicken.

8)      Keep it marinated for 10 mins or store in freezer for 2-3 days if not using it at the moment.
9)      Microwave it in convection and grill mode in 600w for 25 mins  each side for better cooking.(after 15 mins take it out flip it and microwave for another 25 mins)

10)  Chicken Pot Roast is ready and serve it hot with mint sauce.

Note:- Once it is warm u can cut it with a knife or you can pull it as it’s soft. You can also put cut potatoes, Onion and garlic cloves inside chicken and microwave.

Palappam(Laced Rice Pancake)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Sona Masoori Rice(Pachari) : 3 cups

Cooked rice: 2 tbsp

Coconut milk-3/4  cup grated- 1 ½  cup

Sugar: 1 tbsp

Active Dry Yeast: 3 tsp

Gingely Oil: 1 cup

Preparation:-

1)      Through wash first and soak (min 7 hrs) the rice in a vessel in 5 cups of fresh water
2)      Soak dry yeast in warm water with sugar for 15 mins or till the upper layer turns frothy.
3)      Grind together soaked and strained rice with coconut milk, yeast, sugar and cooked rice.
4)      Make it to a fine paste and keep it overnight for fermentation.
5)      The next morning mix 1 tsp salt and stir with a ladle.
6)      Keep it aside for 5 more mins.
7)      Heat a palappam chatti or a round nonstick kadai.
8)      Pour 1 ½ ladle of the batter and swirl the kadai in a clockwise manner by taking it of the stove.
9)      Keep it back on stove with the lid closed on slow flame.
10)  If needed drizzle some oil into the appam.
11)  When the laced sides turned out crispy take it out slowly from the sides with a flat spoon.
12)  Serve hot with spicy egg/coconut milk curry/ chicken/fish curry.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the dish will be a mess.

Chicken Kabab

Preparation Time: 25 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Fenugreek: ¼  tsp

Cumin: ¼ tsp

Garam masala: 1 tsp

Salt: to taste

Egg:1

Chicken pieces: 1 kg cut as small pieces with bone.

Oil: 1 cup coconut oil

Preparation:-

1)      Saute the masala powders, onion, ginger-garlic paste and salt listed above in a kadai for 2 mins.
2)      Cool and grind them  to a fine paste adding little water in a mixer.
3)      Beat an egg and mix it with the grinded masala mix.
4)      Marinate the Chicken pieces with the masala mix prepared.
5)      Keep it marinated for 10  mins or store in freezer for 2-3 days if not using it at the moment.
6)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
7)      Slip in the marinated chicken pieces, two or three depending on the spacing of kadai.
8)      Shallow fry and flip so that both sides get equally fried.
9)      Strain it in a tissue
10)  Microwave it in convection and grill mode in 600w for 6 mins for better cooking.
11)  Chicken kabab is ready and serve it hot.

Note:- While grinding the masala mix, make sure you grind it to a fine paste otherwise if traces of onion or garlic if left behind the kabab will get burned and oil will not look clean

Fish Molly (Fish Coconut milk curry)

Preparation Time: 25 min

Cooking time: 15 min

Serves: 8

Ingredients measure:-

Fish pieces(prefer skin out)Pomfret or Seer fish : 500gm, cut lenghthwise

Big Onion : 2 medium cut lengthwise

Tomatoes: 3 chopped

Green chilly: 2 split lengthwise

Ginger: 1 tsp

Garlic: 3 small cloves

Dry red chilly: 3 (amount can be increased if u prefer spicy curry)

Turmeric Powder : 1 tsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Clean the fish pieces in vinegar(to remove the fishy smell) and keep it aside.
2)      Chop big onion, green chilly and ginger and keep it aside.
3)      Grind garlic and dry red chilly and mix with the above.
4)      In a kadai, pour oil, splutter curry leaves.
5)      Dump in the mixed items from above and sauté till translucent.
6)      Add chopped tomatoes and sauté for a while.
7)      Spoon in salt as required and turmeric powder. Saute for another 2 mins.
8)      Pour in the second coconut milk and bring it to boil.
9)      Slip in the fish pieces and cook till done in medium flame.
10)  Simmer the flame and pour the first coconut milk and cook for 2 min with swirling the kadai by hand.(stirring with spoon is avoided in order to prevent breakage of fish pieces)
11)  Garnish with curry leaves and serve hot.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the curry will be a mess.

Spicy Chicken Stew (Spicy Chicken Coconut milk curry)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

For Pressure Cook Vegees:

Carrot : 2 medium diced as cubes.

Potato : 3 medium cut as cubes.

Water: 2 cups

Salt: Sufficient

Mustard seeds: 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Refer my easy chicken curry recipe from the link http://bit.ly/16cpm1X
2)      Pressure cook the items under pressure cook and keep it aside for the whistle to go off.
3)      Mash the vegees and keep it aside.
4)      Pour oil and splutter mustard seeds and curry leaves.
5)      Dump in the mashed pressure cooked items.
6)      To this add the prepared easy chicken curry.
7)      Saute in between and pour in the second coconut milk and cook till done.
8)      When the gravy is almost half absorbed simmer the flame and pour the first coconut milk.
9)      Cook for 2 min with stirring.
10)  Garnish with coriander leaves and serve hot.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the curry will be a mess.

Battoora without Yeast

Preparation Time: 10 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Wheat(Atta)/Maida(All Purpose flour): 500gm

Curd: 1 cup

Egg: 1-2

Salt: 2 tsp

Sugar: 1 tbsp

Water: 1 cup(as req to knead a soft dough)

Olive oil/Cooking oil : 2 cups

Preparation:-

1)      In a bowl spoon in all the above ingredients expect oil, in the given measure.
2)      Knead the dough with sufficient water.
3)      Set aside for one night.
4)      The next day make lemon sized balls.
5)      Spread out each balls into a small round size with slight thickness as in image.
6)      Pour oil in a kadai and heat it well.
7)      Dump in the rounded balls and flip the other side so that it get golden colour.
8)      Strain it in a tissue to take out excess oil.
9)      Serve hot with chicken stew/egg curry or roast/brown gram curry.

Beef Curry

Preparation Time: 60 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Marinate:

Beef chopped Pieces : 1 Kg

Lime:1 medium

Meat Masala[any branded meat masala powder] : 2 tbsp

For Grinding:

Sauted Meat Masala[any branded meat masala powder] : 2 tbsp (pour 2 tsp oil in a pan and saut the meat masala in sim flame for 2 mins)

Dry red chilly : 3

For Gravy:

Big Onion : 5 medium cut as cubes

Tomato : 4 medium cut lengthwise

Green chilly: 2 cut lengthwise

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Marinate the items under marinate section above for 30-35 mins.
2)      After 30 mins pressure cook the marinated items for 10 whistles (for better cooking).
3)      Keep it aside till the pressure goes off.
4)      Meanwhile in a pan, put 2tsp oil and put mustard seeds and curry leaves.
5)      When the curry leaves splutter, sauté well the items under gravy listed above.
6)      When the sauted items turn translucent, mix the pressure cooked beef and grinded masala.
7)      Mix the above well and cook for another 5 mins to absorb the beef flavor in gravy.
8)      Pour it in a casserole and garnish with curry leaves.

Easy Chicken Curry

Preparation Time: 60 min

Cooking Time: 45 min

Serves: 8

Ingredients measure:-

For Masala:

Branded chicken curry powder: 4 tbsp

Dry Red Chilly : 3

For Gravy:

Big Onion :  2 cups cut lengthwise

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Tomato: 4 diced as cubes.

Salt: to taste

Chicken pieces : 1 kg

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-
1)      Wash the chicken pieces thoroughly in vinegar drops and keep it aside.
2)      Prepare the easy masala, For that pour 1 tsp oil in kadai and chicken masala powder.
3)      Fry it for 2 mins in medium flame and allow it to cool.
4)      Grind it with 3 red chillies to a fine powder.
5)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
6)      When the curry leaves splutter, sauté well the items under gravy listed above.
7)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
8)      Dump in the chicken pieces and sauté until the masala is coated well into the chicken pieces.
9)      Spoon in 2 tbsp masala if needed to get the desired colour and texture.
10)  Pour 1 cup water into the above and cook in closed lid.
11)  Saute in between and if needed add some water.
12)  Cook till done.
13)  Garnish with coriander leaves.