100th Recipe - Marble Cake with nuts & Cherries

I would like to express my sincere thanks to all your moral support for accomplishing 100 th recipe in my blog


One year back ,I just begun to share my experience in " my kitchen" with my friends ARYA and SMITHA, later they given an idea to start a blog so that it can be shared with everyone,am sure without their moral supports and inspirations, I couldn't achieve this. Big thanks to them and all my friends  in India,UAE, & other parts of the world.


Requesting you to follow my blog and welcoming your all valuable comments..


So let us celebrate the 100th recipe and HAPPY NEW YEAR with a delicious MARBLE CAKE WITH NUT AND CHERRIES......




     HAPPY NEW YEAR TO ALL OF MY FOLLOWERS AND 
                                        FRIENDS.....

Ingredients


Butter -  150 gm
Powdered Sugar  - 150 gm
Maida  - 150 gm
Baking Powder - 3/4 tsp
Coco Powder - 2 tbs
Egg  - 3
Milk - 80 ml
Vanilla Essence -1 tsp
Nuts -10 -15
Cherries - 10 -15


Preparation


Preheat the oven to 180 degrees .

Grease and flour cake baking tin

Beat butter and sugar very well

When it become soft add and beat egg yolk one bye one

Mix flour with baking powder

Then add flour mix to butter mix and mix it well.

Add milk into it and mix well

Beat egg white seperatly and add to cake mix and mix with a wooden spatula  very slowly

Add essence  ,cherries and nut then mix well.

Take 3/4 of the cake batter and add coco powder.

Take the cake tin and first pour half portion of the white cake batter

Then pour the coco batter...then white  batter.....

Using a knife ,swirl  the  batter , it will give a marble effect. Don't do over swirling

Then bake the cake in preheated oven for 30 to 35 minutes, until an inserted
wooden pick comes out clean.

Prepare the cake 2-3 days before,  then the cake  will become very soft..

Chicken Stuffed Buns

Ingredients

Buns - 6
Chicken -  2 or 3 medium pieces
Chilli Powder  - 1 tsp
Salt - to taste
Onion  - 1 (chopped)
Green Chilly - 1 or 2
Oil - 2 tsp
Garam Masala - 1 pinch
Egg - 1 (beated)

Preparation

Cook the chicken with chilli powder and salt.

Then mince it .

Heat oil in another pan

Fry Onion,green chilly very well.

Then add minced chicken and saute it well.

Then  add garam masala and mix it well and keep it ready

Cut the down portion of the bun and remove the white part inside the buns

Fill it with chicken masala and close it with the down portion of the bun

Then dip it in the egg and dry fry in a pan.(just allow to cook the egg no need to cook extra time)

Stuffed buns are ready .

Courtesy : SajiRa Sultana

Chicken Cutlet

Ingredients

1.Chicken - 500 gm
2.Oil - as required for frying
3.Onion - 2- 3 (chopped)
   Green Chilly  - 2 dessert  spoon  (Chopped)
   Ginger - 2 tsp (chopped)
4.Black Pepper - 1 tsp
   Fennel seeds - 1 pinch
   Cloves -9
   Cinnamon - 1 piece
   Cardamom - 3
5.Vinegar - 2 dessert spoon
   salt - to taste
6.Potato - 1 big (Boiled and crushed)
   Bread white - 1/2 cup (nearly from 4 pieces)
                         soaked in water and squeeze it well
7. Egg yolk - 1
8.Egg white - 1(beated)
9.Bread Powder - as required to dip the cutlet
10.Worcestershire Sauce (Wooster sauce) - 2 dessert Spoon (Optional : This sauce gives an extra fragrance)

Preparation

Cook chicken with 1 tsp chilly powder and salt. Then  mince it and keep it ready.

Make a fine powder of the ingredients no 4

Heat little oil in pan and Saute onion,green chilly,and ginger.

When onion turns into golden colour add chicken and vinegar then Saute well

Before turning off the flame add  4th ingredients and mix it well.

Then add potato ,bread white ,salt and egg yolk and mix it properly.

Then add Worcestershire Sauce (OPTIONAL).

Make cutlet in any shape

Then dip it in the egg white and bread powder

Heat oil in a pan and fry the dipped cutlets.

CORIANDER CHICKEN CURRY ( MY AMMA' S SPECIAL)

Ingredients


Chicken - 1 kg
Onion (thin slices)- 2- 3 Big
Green Chilli(split) - 10 -12 (depends upon spicy)
Garlic(chopped) - 1whole
Ginger (chopped)- 1 inch
Coriander Powder - 4- 5 tbsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 tsp
Curry Leaves - 2 strand
2 nd Coconut Milk  -  2 cup
1 st  Coconut  Milk - 1 cup

Preparation


Heat oil pot

Saute green chilli ,ginger and garlic

Then add onion and fry it get golden brown colour

Then onion mix remove it from the oil and keep it ready

Make a paste of coriander powder,chilli powder, turmeric powder and garam masala by using water.

Add this paste to the remaining  oil and fry this till it turns to small small balls

Then add 2 nd coconut milk and make it boil

Then add chicken in to this and cook till  3/4 of the chicken (not fully cooked)

Then add fried onion chilly mix and make it fully cooked

Last add the 1st coconut milk and make hot (don't allow to boil)

Serve with Appam ,Chapathi  etc......

FONDANT ICING RECIPE

MERRY X MAS TO ALL

Ingredients


1.Gelatin  - 1 tsp
   Water  - 1 ounce
   Liquid glucose
   or                     - 1 dessert spoon
   light corn syurp

2. Glycerine -1/4 tsp
3.Icing Sugar - 400 gm

Preparation


Take sauce pan and mix  with water and  liquid glucose or corn syurp

Then add gelatin in it and melt gelatin by using double boil method.

After that add glycerine and icing sugar  and mix it well and make a soft dough (Add colour if  you want)

This is the dough for fondant icing  ,this batter should keep it  air tightened  container.or close it with cling film.

Then take this dough and press it like chapathi....spread icing sugar all over...

Once it become the size of cake (Above and sides of the cake  spread with whipped cream or royal icing )
Then cover the cake with  fondant icing sheet  and press through hand and make it shape..

Cut off the excess icing around the bottom of the cake..

Then decorate with  cherries and with Whipped cream or royal icing....

Do not refrigerate a cake with fondant icing..(Cake will become harder).Fondant icing keeps a cake fresh for two days in room temperature.

I got this recipe from VANITHA (DEC 1-14 / 2011)(malayalam Magazine).Then we can see so many videos in You Tube about Fondant Icing. I prepared  PINEAPPLE COCONUT CREAM CAKE IN My BLOG And did the Fondant icing)

CARROT RICE

Ingredients


Rice - 2 Cup
Onion  - 2 ( thin Slices)
Carrot  - 3 (grated )
Fried Ground Nuts - 2 tsp
Oil - 2 tsp
Cinnamon  - a small piece
Block Gram - 1 tsp ( Broken)
Cloves - 2 nos
Mustard - 1 tsp
Bengal Gram - 1 tsp
Curry Leaves - 1 strand
Salt -  to taste


FOR MASALA


Coriander Seeds - 1 1/2 tsp
Cumin Seeds - 3/4 tsp
Grated Coconut - 2 tsp
Red Chilly - 4 nos




Preparation


Heat oil in the pot.


Add red chillies,coriander seeds,cumin Seeds and fry till it turns brown


Add grated coconut and remove from the heat


Grind it after it cools down


Grind seperatly, the fried groundnuts coarsely


Cook the rice ( normal basamathi rice cooking) and let it cool.


Heat oil in another pot


Add cloves ,cinnamon.mustard.broken block gram and bengal gram ,fry them


Add curry leaves and chopped onions.


Once the onion is cooked, add the grated carrots.


Fry till the carrots are cooked.


Add rice and fry in a low flame.


Add salt and the ground masala powder.


Mix it well with the rice.


Finally add groundnut powder and remove from the flame


Serve hot with raitha,pappad and pickle.

TAPIOCA and FISH ( KAPPAUM MEENUM)

Ingredients

1.Fish - 250 gm (need to cook with 1 black tamarind (kudumpuli ), 3 green chilli,and little salt, then remove all bones and keep it ready

2.Tapioca -500 gm ( small pieces)

3.Grated coconut - 1 cup
   Smashed red chilli- 2
   Shallots - 3
   Ginger - 1 piece
   Turmeric Powder - 1/2 tsp

4.Coconut oil - 1 dessert spoon
   Mustard  - 1 tsp

5.Onion - 1 (chopped)
   Curry Leaves - 1 strand
   Red Chilly - 2 (split)
   Coconut - 2 dessert Spoon


Preparation


Make a coarse paste of ingredient no 3

Cook tapioca as normal type , then add the coconut paste (paste should cook inside the tapioca about a 3 min)and mix well

Then add fish pieces and mix gently

Heat oil pot

Splutter mustard

Then add onion ,curry leaves , red chilly,and coconut  stir it well
(coconut should fried well)

Then add this mixture to the Tapioca and Fish ..

Serve it Hot.....

Spicy Mixture

Ingredients


Asafoetida (Hing Powder) - 1piece or 1 tsp
Oil -  for frying
Red Chilli - 50 gm
Salt - to taste
Besan Flour - 500 gm
Cornflakes - 1/2 cup
Cashew nut - 20 (broken Pieces)
Gram Peeled(PORI  KADALA)- 50 gm
Groundnut  - 50 gm
Curry Leaves - 3 strand

Preparation


Fry hing in a kadai the add little oil and fry red chilli with salt

Then make a fine powder of redchilli mix

Make a dough (Like idiyappam) with half of the besan flour

Heat oil in the kadai

Press the dough through the idiyappam  mould of a seva press into hot oil and fry it till golden brown

Make a batter (like dosa batter ) with the remaining besan flour ( If you want color boondi divide the batter and add  different color)

Heat oil in the kadai

Using perforated spoon with round holes ,pour the batter into the oil,Shaking the spoon so that the batter drops falls through in pieces.

Use a little of batter at a time (and press through a spoon).Then deep fry the boondi.

Then fry curry leaves,cashewnut,cornflakes and ground nut seperatly.

Heat gram peeled (dry roast )

Mix all the ingredients with red chilli mix little by little( Check the spice and salt if need extra add more)

Spicy Mixture ready

Fruit Nut Pudding

Ingredients

China Grass - 10 gm
Condensed Milk - 1 tin
Milk - 3 tin
Sugar  - 1/2 cup
Apple (Chopped)- 1/2 cup
Pineapple (Chopped) - 1/2 cup
Cashews ( Chopped ) - 1/2 cup
Vanila Essence - 1/2 tsp
Water - 1/2 cup

Preparation


Soak china grass in water  for 30 min ( it will become soft)

Then Double boil the china grass till it melts completely

Boil milk and condensed milk  together

Then add china grass  and mix it well ( If you need more sweet add extra sugar)

Remove from the fire and keep aside

Stir fry apple and pineapple seperalty with 1 tbs spoon of sugar

Take a pudding dish and spread apple ,pineapple and cashews

Pour half of the  milk in it

Once it starts cooling  again spread the fruit nut mix

Pour the remaining milk Mixture

Keep it in Refrigerator  for set the pudding

After set down make it pieces and serve it.

Chicken Piralan

Ingredients

1.Chicken (pieces) -1 kg
   Ginger (long slices) - 2 tsp
   Vinegar - 1dessert spoon
   Salt - to taste
2.Chilly Powder -1 1/2 dessert spoon
   Coriander Powder - 1tsp
   Ginger (long Slices) -1 tsp
   Garlic pods - 6
   Fenugreek - 1 pinch
3.Oil - 3 dessert spoon
4.Mustard - 1 tsp
   Onion -1 cup (thick long slices)
   Turmeric Powder - 1/4 tsp
5.Tomato - 1cup (Thick round slices)
   Green Chilly  - 4 (split)
6.Vinegar - 1 dessert spoon
    Salt - to taste
   Sugar - 1 pinch

Preparation


Cook the chicken with 1st ingredients (1/2 cup stock should keep)

Make a fine paste of the 2nd ingredients

Heat oil in a pot

Splutter mustard seeds

Then add onion and saute it well

Add turmeric powder and saute well

Then remove the onion and keep it a side

Then add tomato and green chilly and stir fry  seperatly and keep it ready

Then add masala paste and chicken pieces to the remaining oil and saute it well.

Add chicken stock ,salt,sugar and vinegar

Make it boil very well till it become semi consistent

Then add fried onion,tomato and green chilly

Make it become hot

Turn off the flame ...Chicken piralan is ready

Wheat Idiyappam

Ingredients

Wheat Idiyappam

Wheat Powder (ATTA) - 2cup
Coconut - 1/2 cup
Water - as required to make the dough
Salt - to taste




Preparation

Take a clean cloth  and keep the atta in it then tied it loosely

Then steam this for 15 min

Then make it to cool down

Now boil  the water in a vessel with adding salt

Then make the dough with the water and atta.

Keep it closed for 5 min

Press it through the idiyappam mould of a seva press

Spread the coconut

And steam it for 10 min

Wheat Idiyyapm is ready