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.

Sauced Spaghetti

Preparation Time: 15 min

Cooking time: 10 min

Serves: 10

Ingredients measure:-

For Boiling:

Spaghetti : 250gm

Water: 6 cup(as req to immerse spaghetti)

Salt : 4 tsp

Maggi Masala: 1  tbsp

For Sauce:

Big Onion: 2 medium chopped

Garlic: 3 cloves crushed

Tomato Sauce : 1 Cup

Sweet Chilli sauce : 2 tbsp

Mayonnaise: 1 tbsp

Grated Cheese: 4 tbsp

Basil/Spring Onion: 2 tbsp

Olive oil : 2 tsp

Preparation:-

1)      Boil 6 cups water in a kadai.
2)      Drop in the spaghetti and spoon in salt and noodles masala.
3)      Allow it to cook completely.
4)      Drain it and keep it aside.
5)      In a kadai fry garlic and onion and drop in all the sauce and stir well until combined.
6)      Switch off the flame.

7)      Mix spaghetti in and toss well.
8)      Garnish with grated cheese and chopped bail or spring onion leaves

9)      Serve hot with any gravy.

Vazhuthenaga Thayirilittathu (Curd Soaked Brinjal Fry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 1 tsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Salt: to taste

Curd: 3 tbsp

Brinjal pieces: 2 medium sliced as in image

Oil: 1 cup coconut oil

Preparation:-

1)      Grind the items under “Masala” with 3 tbsp curd in a mixer or crusher.
2)      Marinate the Brinjal pieces with the grinded masala from the masala mix prepared.
3)      Keep it marinated for 5 mins, So that the water from the pieces gets evaporated.
4)      Beat each piece with a chapathi roller, so that it will be soft and flattened.

5)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
6)      Slip in the marinated Brinjal pieces, two or three depending on the spacing of kadai.

7)      Deep fry and flip so that both sides get deep fried.
8)      Strain it in a tissue and serve hot with Rice.

Kappa Muringayila Cutlet (Tapioca Drumstick Leaf Patties)

Preparation Time: 30 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Boiling:

Tapioca pieces: 3 medium cut as 2 inch cubes(1/2  kg)

Water: 3 cups

Salt : to taste

For Frying:

Drumstick Leaves: 4 cups

Small Onion(Kunjulli) : 1 handfull chopped

Green Chilly :  4 split lengthwise

Ginger garlic Paste : 2 tbsp,

Garam Masala:3 tsp

Pepper: ½ tsp

Grated Coconout: 2 tbsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Beaten Egg: 2

Bread crums/Powdered rusk: 2 cups

Oil : Sufficient for deep fry

Preparation:-

1)      Cut the Tapioca as 2 inch cubes with the shell removed.
2)      Steam or boil it until cooked with the items under ‘for Boiling’.
3)      Keep it aside and crush it when it’s cooled completely.
4)      Collect the drumstick leaves, wash and strain it then keep it aside.
5)      Grind the items under “for frying” except the leaves.
6)      Pour 2 tsp oil in a kadai and splutter mustard seeds and curry leaves.
7)      Mix the grinded masala and saute.
8)      Saute it well and dump in the leaves, cook it until the leaves get blended with the masalas.

9)      Mix the crushed  tapioca and the blended masala leaves.
10)  Take a lime size piece from dough and slightly spread it in hand as in image.
11)  Dip it in beaten egg or egg wash and coat it with bread crumbs.

12)  Deep fry in hot oil both the sides or keep the patties refrigerated and fry later.
13)  Serve hot with sauce.

Note: While frying, make sure the oil is heated well and then reduce the flame and dump in the patties. If the heat is not sufficient while dropping in the patties the edge will be broken.

Ari Pathiri (Flattened Rice Powder Bread)

Preparation Time: 8 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Rice Powder/Pathiri Podi(Nirapara or any branded) :2 cups

Water: 2 cup(as req to knead a soft dough)

Salt : 1 tsp

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Boil 2 cups water in a kadai.
2)      Sieve the Pathiri powder and mix salt, keep it aside.
3)      Make the flame to medium and drop in the pathiri powder part by part with continuous stirring.
4)      Make sure there is no lumps and switch off the flame when the water has completely absorbed by the dough.

5)      Wait for it to cool down.
6)      Knead the dough when its slightly warm on a flat surface or flat plate.
7)      Keep it aside for 10 mins to soften covered with a damp cloth.
8)      Make lemon sized balls with the dough.

9)      Spread it into flattened shape as in image with a chapathi spreader or presser (presser is preferred as there is a chance of breakage with a spreader).
10)  Heat a tawa and put each pathiri on to the tawa.
11)  When it rises flip the other side till its slightly golden colour as in image.

12)  Serve hot with any gravy.

Bread Pakoda ( Besan Coated sweet Bread Fry)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Sweet Milk Bread: Edge cut and halfed diagonally

Besan powder : 2 cups

Chilly Powder: 1 tsp(increase the level to make spicy)

Salt: to taste

Oil: 2 cups for deep frying

Preparation:-

1)      Prepare the coating by mixing together besan, chilly powder, salt and water.
2)      Keep it aside.
3)      Slit the Bread pieces into half lengthwise diagonally.
4)      Dip it in the besan coating.
5)      Pour oil in a kadai and heat it well.
6)      Flip in the coated bread one by one into the oil.
7)      Flip it and deep fry it
8)      Strain it in a tissue and serve hot.

Chappathi (Flattened wheat Bread)

Preparation Time: 8 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Wheat(Atta):2 cups

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

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Knead the dough with water and salt on a flat surface or flat plate.
2)      Keep it in fridge for 1 hr to thicken.
3)      Make lemon sized balls with the dough.
4)      Spread it into flattened shape as in image with a chapathi spreader.
5)      Heat a tawa and put each chapathi on to the tawa.
6)      When it rises flip the other side till its golden colour as in image.
7)      Serve hot with any gravy.