Schezwan Fish

Ingredients

Fish Fillets - 16 pieces
Marination

• Corn flour  - 2 tbsp
• Egg White  - from 1 egg
• Pepper Powder  - 1 1/2 tsp
• Garlic Paste  - 1 tsp
• Ginger Paste - 1 tsp
• Soy Sauce -  1 tsp
• Salt  - To taste

Oil - For Frying

Schezwan Sauce - 4 tbsp
(http://smartmaa.blogspot.com/2012/06/schezwan-sauce.html)
Onion  - 1 chopped
Garlic - 4 nos Chopped
Red Chilly or green chilly  - 2 Chopped
Ginger  - 1 inch piece chopped
Corn Flour  - 1 tbsp
Water - 1.5 cups
Oil -  2 tbsp
Salt - to taste

Preparation


Wash and clean the fish fillets and cut into small pieces . ( for the fish fillets remove the bone from fish)

Marinate the fish with egg white, soya sauce, cornflour, pepper powder , chilli powder ginger-garlic paste, and salt for 15 min.

In a pan, heat the oil and deep fry the marinated fish and set aside.

Heat oil in a wok and fry the ginger, garlic and red chillies for a minute.

Add the onion and salt and continue to stir fry.

Add the schezwan sauce saute for 2 min.

Add the cornflour mixed with water and stir continuously till the sauce thickens.If you want more gravy you can add corn flour with water.

Add the fried fish pieces. Just make it hot.

Serve hot.

Yoghurt Sauce

Ingredients

Yoghurt ( Curd ) - 2 tbs
Cream Cheese  - 1 tbs
Salt & Pepper Powder - to taste


Preparation

Mix Yoghurt (curd) and cream cheese properly.

Add salt and pepper powder.

Chicken Fried Kebab

Ingredients

1. Chicken  - 250 gm ( Small Pieces)
2. Garlic  -  1/2 tsp  ( smashed )
3. Ginger  - 1/2 tsp ( smashed )
4. Fennel Seeds  - 1 pinch
5. Cloves - 4
6. Cinnamon - 1 piece
7. Cardamom - 2
8. Coriander Leaves & Pudina Leaves -  1 hand
9. Onion -  3 tbs (Chopped ) 
10. Green Chilly - 1/2 tbs (chopped)
11. Egg yolk - 1
12. Pudina Leaves - 1/4 cup
13. Turmeric Powder - 1/4 tsp
14. Pepper Powder - 1/4 tsp
15. Lemon juice and salt  - to taste

For Coating 

Bread Crumbs - 5 tbs

Egg White - 1

Preparation

Smash the ingredients from 2 - 8 and tie it with a cloth.(Make a KIZHI)

Cook the chicken pieces with smashed ingredients ( Don't Remove the Cloth) and water , lemon juice and salt.

Once the chicken cooked properly  squeeze the juice from the smashed ingredients and add to the chicken and dried it properly.

Now take the chicken and grind it in a mixer grinder.

Then mix it with  9-14 ingredients and make spindle shaped kebabs ( If  you want more lemon juice and salt , you can add now )

Now heat oil in a pot

Dip the spindle shaped kebab  in the beaten egg white  

Then dip it in the Bread crumbs

Now fry it in the hot oil.

Serve it with Yoghurt Sauce or any other Dipping Sauce.

Yoghurt Sauce
http://smartmaa.blogspot.com/2012/08/yoghurt-sauce.html

Cup Cakes

Basic Cup Cake (plain ) Recipe
Ingredients

Butter - 150 gm

Sugar - 150 gm
All Purpose Flour - 250 gm (Sieved)
Eggs - 4
Vanilla Essence - 2 tsp
Baking Powder - 1 tsp

Preparation

Cream the butter and sugar, then add the eggs one by one.

Mix the flour with the baking power and gradually add the butter/sugar/egg mixture,stirring constantly.


Add Vanilla Essence

Place the Cupcake cases into the preheated Cup Cake Maker and fill the cases with sough (Only Half-way,as the sough tends to rise a lot)

Bake Until browned ad desired. Remove cupcakes and allow to cool.

For the Chocolate Cup Cake

Add 3 tbs  baking coco powder to the 1 cup dough.


For the Mixed Fruit Cup Cake


1.Soaked Mixed Fruit in (Rum or Wine) - 3 tbs
2.Caramelized Sugar - 2tbs


Add the 1 and 2 ingredients to the 1 cup dough

For the Mango Cup Cake

Add 1/2 cup of Mango juice and 3 drops of green colour to the 1 cup Dough

Vanilla Icing

Ingredients 


Butter - 60 gm
Icing sugar  - 3 cups (sifted)
Milk - 2 tbsp
Vanilla Essence - 1 tsp
Salt - a dash

Preparation


Whip butter in an electric mixer on mediu speed for about 8 min or until it becomes creamy

Pour in rest of the ingredients and continue blending them on low speed for a minute,then change the speed and keep mixing for another 6 minutes or until the mixture becomes light and fluffy.( You can add different colors)

Spread it on any cake of your choice .

Red Velvet Cup Cake

Ingredients


All Purpose Flour - 2 1/2 cups
Sugar - 2 cups
Baking Cocoa (powdered) - 1/2 cup
Baking Power - 1tsp
Salt - 1/4 tsp
Butter - 200 gm ( at room Temp )
Eggs - 5
Buttermilk - 1 cup
Vanilla Essence - 1tsp
Red Food Coloring - 1 tsp


Preparation

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.  Sift dry ingredients three times. 

Cream together butter and sugar until light and fluffy.  Add eggs one at a time, making sure to beat well after each egg. 

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well.  Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Or you can use Cup Cake Maker.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans.  Cool completely on wire racks before frosting.

NOTE:  If you don't happen to have buttermilk on hand you can try this simple substitution.  Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup.  Fill with milk to 1 cup.  Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Vanilla Icing : http://smartmaa.blogspot.com/2012/07/vanilla-icing.html

Top 5 baking secrets for your kitchen!

Top 5 baking secrets for your kitchen!

Professional bakers employ techniques perfected over the years to achieve perfect results every single time. Here are some things that you can do in your own kitchen, to get those perfect results!

1. If you want to make bread at home, use Instant yeast or Fast action yeast. This works better than dry yeast and the bread dough proves and rises much better. Try this once and you'll never want to eat readymade bread again!

2. Many bread recipes include salt for taste. Be very careful that the yeast doesn't come in direct contact with the salt - or the yeast will not work. Sieve the flour with the salt or sprinkle salt on the edges of your flour before mixing the yeast into a well in the centre when making the dough.

3. If a recipe calls for beating the eggs with sugar till 'light' or 'double in volume', then try using granulated sugar instead of using caster sugar and beat eggs until the sugar dissolves. This ensures that the eggs are sufficiently beaten and you incorporate maximum possible air into the batter.

4. Professor Gaikwad, Baking Instructor at MSIHMCT Pune, says that "greasing and dusting" or "greasing and lining" of cake tins or trays is a very important step to create perfect baked goods. This is particularly important when you have to un-mould the cake from the tin for frosting or for display. If the recipe calls for 'greasing and lining' the baking tin or tray with butter paper - line both the bottom and the sides of the tin. Then grease the paper once lined. This prevents the cake/cookies from sticking to the paper. If the recipe calls for 'grease and dust', carefully brush the inside of the tin with butter or oil and sprinkle some flour. Shake the tin so that the flour spreads evenly on the inside. Also be very careful to not touch the greased part once it is dusted.

5. Here is a tip if you plan to make one of those fantastic bakery style pastries at home - like the Black Forest pastries. Bake the cake a day ahead; wrap it in cling film and store in the freezer so that they are easier to cut and handle. For the icing use non-dairy whip toppings available at specialty bakery stores or gourmet stores. They are much easier to handle and give a smoother finish to the cake. Fresh cream on the other hand is difficult to handle and more so during summer, so it may split or curdle.

Courtesy:http://food.femina.in/featured/top-5-baking-secrets-for-your-kitchen/

Sponge Cake

Ingredients

• Egg - 4, separated

• Sugar -1/2 cup

• All purpose flour -1 cup

• Vanilla Essence - 1 teaspoon

• Baking Powder – ¾ tsp

• Soda Bicarbonate – ¼ tsp

Method

Preheat oven to 250 degrees. Grease and flour the baking dish

Sift all purpose flour with baking powder and bicarbonate of soda .

Beat butter and powdered sugar in a bowl ,when it becomes very soft add egg yolks one by one and beat well.

Then add sifted all purpose flour and vanilla essence ,then mix properly.

Beat the egg whites until stiff, and then add to the flour mix with a wooden spatula


Then pour the batter to the greased baking dish

Then bake the cake in a preheated oven for 20 – 25 min (dependent upon the size), until an inserted wooden pick comes out clean.


Sponge Cake is a basic cake. This cake we are normally using for cream filling and all.

Vegetable Schezwan Fried Rice

Ingredients

Rice - 2 cup

Water - 4 cup

Schezwan Sauce - 3 tbs  

http://smartmaa.blogspot.com/2012/06/schezwan-sauce.html

Carrot - 1 (Finely Chopped)

Cabbage  - 1/2 cup (Finely Chopped)

Capsicum - 1/2 cup ( Finely Chopped)

Beans - 1/4 cup ( Finely Chopped)

Chopped Spring Onions- 3 tbs

Salt  - to taste

Pepper Powder - to taste

Paneer - 1/4 cup

Oilve Oil - 2 tbs

Preparation

Soak the rice in water for about 20 min, drain it for 10 min

Boil the 4 cup water with salt  and add the strained rice and cook well.

Heat oil in large pan and add chopped carrot,cabbage,beans and saute for 3- 5min

Now add prepared Schezwan sauce( If you want more spicy you can add more schezwan sauce) ,mix well.sprinkle some water if needed ,so that the sauce is evenly coated to all the vegetables.

Fry them together for 3 mins and then add the chopped capsicum, paneer and conitnue frying for another 2 mins

Finally add the cooked rice, mix evenly and sprinkle some pepper powder and salt to taste.

Add the spring onions ,toss and serve hot.

Serve with raitha.

Schezwan Sauce

Ingredients

Onion (Finely chopped)- 150 gm

Ginger (Finely chopped) - 150 gm

Garlic (Finely chopped) - 100 gm

Celery (Finely chopped) - 150 gm

Star Aniseed  (Powdered) -10 gm

Dried Red Chilly (Paste) -500 gm

Tomato Ketchup - 500 gm

Thai Chili Sauce - 200 gm

Vinegar - 200 gm

Cooking Oil - 250 gm (Approx 1 full cup)

Sugar - 100 gm (Approx  7 tbs)

Salt  - to taste 

Preparation

Soak the dried chilly in the water for about 1 hr  and make a fine paste.

Heat the oil in a fairly large pan ,add onions and cook until brown in color.

Add the star  aniseed, ginger,garlic and celery and cook until it turns more dark brown in color.

Take care not to burn

Add chilly paste,ketchup, and chilly sauce cook for a while combining well.

Add sugar,seasoning and vinegar ,cook for a few minutes to correct consistency.

(If you want to add MSG (3gm) and Food Color (1 tsp) you can add in the last step. I did not add both the ingredients )

The Quantity of the  Schezwan sauce will be around 1.5 kg. And the sauce we can keep it in refrigerator for long term and can use for different dishes .

Cut Cake ( Vettu Cake From Tea Shop)

Ingredients


All purpose flour - 500 gm
Sugar (powdered) - 200 gm
Egg - 3
Soda Bi Carbonate - 3/4 tsp
Cardamom - 5 nos
Oil - Frying

Preparation

Powder the sugar with cardamom.


Beat egg and sugar in a bowl


When it becomes soft , add  all purpose flour and make the dough(like Chapati Dough)


Keep it for 15 min


Shape the dough roughly like a long tube like form

Then press the sides and upper side to make a square shape dough.


Cut the sides and make triangle shape dough by from it.


After the triangle dough ,make each cut on the triangle using a sharp knife


Then deep fry this in oil.

Hot Garlic Sauce

Ingredients

1.Garlic (Chopped) - 100 gm
   Onion (Chopped) - 50 gm
   Celery  (Chopped) -30 gm

2.Tomato Sauce - 4 tsp
    Red Chili Paste - 1 tsp
    Salt & Sugar - To Taste
    Water - 1/4 cup
    Oil -  1 tbs

Preparation

Heat oil in pan

Add all the 1st ingredients and saute well

Once the onion turns to golden color

Add the 2nd  ingredients and toss to combine all ingredients well.

This sauce suites with snacks and starters.

Vegetable Spring Rolls

Ingredients

• Spring Roll Wrapper (Out Sourced) - 10 sheets
• Garlic Chopped - 30 gm
• Carrot (Long thin slices) - 50 gm
• Cabbage (Long thin slices) -60 gm
• Capsicum ((Long thin slices) -60 gm
• Bean Sprout  or Beans (Long thin slices)- 50 gm
• Spring Onion (Long thin slices)- 50 gm
• Soya Sauce - 2 tbs
• Oyster Sauce - 1 tsp
• Sugar -1/2 tbs
• Salt & Pepper - to taste
• Oil - For Frying
• All Purpose Flour- Dissolved in water for wrapping

Preparation

Heat the oil in a large pan .


Add garlic and saute very well.


Add all vegetables and saute till half done


Add the soya,oyster sauce ,sugar ,pepper and salt  and toss to combine all ingredients well


Once the vegetables are almost cooked ,removed from heat and place in a strainer to remove excess moisture


Unfold spring roll sheet one at a time during the process of wrapping

Place the sheet flat on the table ,place sufficient cooked vegetables in the center more towards the back end,fold from either sides,and make the roll firmly.


To keep the rolls intact and not open out while frying,seal the ends
with the dissolved flour.


Make as many as you like ,Left overs rolls can be frozen for future use


Heat the oil in very high flame,once the oil is hot and boiling ,lowed flame to medium heat and fry the rolls.


Serve with  HOT GARLIC SAUCE : http://smartmaa.blogspot.com/2012/05/hot-garlic-sauce.html
     Or         Green Chutney : http://smartmaa.blogspot.com/2011/10/green-chutney.html

Mango Duet Popsicle (Mango Ice Cream)

Ingredients

• Ready Made Mango Juice  - 2 cup
• Sugar  - 1/3 cup
• Water  - 1 cup
• Heavy Whipping cream - 1/2 cup
• Sugar (powdered) - 3 tbs
• Popsicle Molds

Preparation

Cook 1/3 cup sugar and 1 cup water in a sauce pan on medium heat stirring until the sugar is dissolved and the mixture is clear.Stop stirring and simmer on low heat without a lid,for 12-15 min till it becomes 1/2 cup.

Carefully pour the sugar mixture into a cup.It should measure 1/2 cup( If you have too much liquid ,cook it for a bit longer.If you have too little,add enough water to make 1/2 cup).

Whisk mango juice with the cooled sugar syrup.

Beat the whipping cream with powdered sugar

Put cream into a bowl.Add 1/2 cup of the mango - syrup mixture to the cream.

Keep the remaining mango mixture in another bowl.

Pour the cream - mango mixture into the molds filling them up to 3/4 cup part of the mold.Freeze them for 2 hours or until the pops set partially.

Pour the other mango mix into the molds on top to fill.return the pops to the freezer overnight so they are frozen solid.

Mango Mousse Cake

Ingredients

1. Sponge cake
2. Sugar Syrup
3. Mango Mousse
4. Mango Piece for Decoration

1 .Sponge Cake

Ingredients

• Egg - 4, separated

• Sugar -1/2 cup

• All purpose flour -1 cup

• Vanilla Essence - 1 teaspoon

• Baking Powder – ¾ tsp

• Soda Bicarbonate – ¼ tsp

Method

Preheat oven to 250 degrees. Grease and flour the baking dish

Sift all purpose flour with baking powder and bicarbonate of soda .

Beat butter and powdered sugar in a bowl ,when it becomes very soft add egg yolks one by one and beat well.

Then add sifted all purpose flour and vanilla essence ,then mix properly.

Beat the egg whites until stiff, and then add to the flour mix with a wooden spatula


Then pour the batter to the greased baking dish

Then bake the cake in a preheated oven for 20 – 25 min (dependent upon the size), until an inserted wooden pick comes out clean.

(We can prepare either a big cake or two separate cakes. If it is big make splits 2 or 3 layer for mango mousse filling) 

2.For the Syrup:

Ingredients

• Sugar- 1 cup
• Water- 1 cup
• Orange essence – 1tsp
• Vanilla essence - 1 tsp

Method

Bring the sugar and water to a boil, and boil for 2 minutes.

Remove from heat and let cool briefly. Add both the essence

Generously brush the bottom and inside walls of the spring form pan with melted butter. Place one circle of cake in the bottom of the pan, trimming to fit if necessary. Brush cake generously with syrup.

Brush the plain sides of the bands of cake with syrup, and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan. Trim them so that they fit tightly into the pan, completely lining the sides.

3.For the Mango Mousse:

Ingredients

• Egg whites -2
•  Sugar- 3/4 cup
• Water -1/4 cup
• Fresh mango – 2 (Chopped)
• Lime juice – from 2 lemon
• Whipping cream -1 1/2 cup
• Gelatin- 1tbs

Method

 Puree the mango with the lime juice until smooth. Strain and set aside.

In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes. Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until gelatin is dissolved. Stir the mango puree into the gelatin until well mixed. Strain once more. Set aside.

Bring the 3/4 cup of sugar and 1/4 cup water to boil in a small saucepan.

In a bowl, beat the egg whites until stiff. Leave the mixer on the lowest speed until the sugar syrup reaches 120 degrees Celsius. Remove from heat and slowly pour the sugar into the egg whites while beating them.

When the egg whites are stiff and shiny (meringue),

Stir 1/4 cup of the egg whites into the mango purée. Fold this mixture back into the meringue.

Beat the whipping cream until soft peaks form. Gently fold the whipping cream into the egg white/mango mixture.

4.Fill the cake with  mango mousse

Fill cake halfway with the mousse mixture. 

Spread some Mango pieces

Place the other circle of cake on top. Brush generously with the rest of the syrup.

Fill the spring form pan to the top with the mousse, and use a long spatula or the flat side of a knife to smooth across the top, level with top of the pan.

Place cake in freezer for 2-3 hours.

Remove cake and place on serving platter. Using a hairdryer, gently warm the outside of the spring form pan. Carefully open the band of the pan slightly, and lift the sides up and off the cake.

Decorate top of cake with fresh mango slices . Chill cake until ready to serve

Mutton Fry

Ingredients

• Mutton - 500 gm
• Cinnamon- 3-4 sticks
• Cloves - 6 nos
• Chilly powder - 2 1/2 tsp
• Turmeric powder - 1/2 tsp
• Pepper - 1 tsp
• Ginger - 2" piece
• Garlic pods - 6 nos
• Shallots- 8 nos
• Coriander powder - 1 tsp
• Coconut oil - 2 tsp
• Salt -to taste

For seasoning:

• Onion(big) - 1 nos
• Green chilly - 4 nos

 Preparation

Grind all the ingredients into a paste (except mutton).

Add salt.

Mix this paste with mutton and place it in a pressure cooker.

Add coconut oil and little water ,then  pressure cook for 3 or 4 whistles to come.

Open the lid and cook on low flame for 8 to 10 mins till dry.

Fry the mutton pieces in oil.

Saute onions and green chilies in another pan, till dark brown in colour.

Add the above mixture to the fried mutton.

Paneer Apple Pie

Ingredients  for Short Crust Pastry (Base)

• All Purpose flour - 2 cup
• Butter - 125 gm
• Powdered Sugar - 2 tbs
• Salt - 1 pinch
• Cold Water - 3 tbs

Ingredients for Filling

• Apple - 4 nos (Peeled and Sliced)
• Sugar - 1 cup
• Paneer - 200 gm
• Milk -1/4 cup
• Bread Crumbs - 1/2 cup
• Cinnamon - 1 piece
• Mixed Fruit Jam - 2 tbs
• Water - 1 cup
• Egg White - 1 nos

Preparation

Place the flour in a bowl and rub in the butter and salt  until the mixture resembles fine bread crumbs.Then add powdered sugar and bind to a stiff dough with cold water.

Preheat the oven to convection 190 degree Celsius for 10 min.

Meanwhile,take 3/4 part of the dough and  roll out pastry to line the pie tray.Prick the base of the pastry.

Bake this pastry for 15 min.

Cook Apple with 1 cup water and powdered cinnamon,

Then add 1/2 cup sugar and boil for 5 min

Then add Bread crumbs and mix , then turn off the flame

Grind to make a paste of  Paneer with milk and sugar

Now fill the apple mix to the baked pastry crust

Then fill the next layer of paneer paste

Last spread the jam

Take the remaining portion of  dough and prepare the second crust and cut it into long slices

Place each slices of the crust on the top of pie filling.

Seal the edges of the crust with a fork or by hand

Then brush the egg white over the pie top

Bake it for 30 min or till gets the golden brown colour.

We can serve Paneer Apple pie  with Vanila ice cream or as it is...

Schezwan Pepper Chicken

Ingredients

1. Chicken - 500 gm
2.  Salt  - To taste
3.  Sugar - 1 tbs
4.  Garlic Paste - 1tbs
5.  Ginger Paste - 1 tbs
6.  Egg (Beated) - 1/2 egg
7.  Chilly Paste - 2 tbs
8.  Corn Flour - 2 tbs
9. Ginger (Chopped) - 1 tbs
10. Garlic (Chopped) -1 tbs
11. Red Chilly(Small Pieces)  -  3 
12. Capsicum ( Sliced ) - 1 medium
13. Spring Onion (Chopped) - 1/4 cup 
14. Crushed Red Chilly - 1 tbs 
15. Water - 1 tbs (For sprinkling )
16. Grape Wine - 1/2 tbs

Preparation

Mix the ingredients from 2 - 8  and marinate the chicken  in that paste for 1 hr

After 1 hr fry all chicken 

Take another pan and heat oil in it 

Then add 9- 13 ingredients and saute it well.

Then add fried chicken pieces and mix it properly.

Then add crushed red chilly and sprinkle water in it

Mix everything together and add grape wine and turn of the flame..

This chicken we can use as a starter with hot garlic sauce.....

Kalathappam

Ingredients

• Raw rice/Pachari/Basmathi Rice - 1cup
• Jaggery/sarkara  - 3 blocks(adjust according to your taste)
• Cooked rice - 1/4cup
• Shallots - 4
• Coconut slices/Theghakothu -1/4cup
• coconut oil - 3tbsp
• Baking powder - a pinch (optional)

Preparation

Wash and soak rice for 2-3 hrs.Grind it along with cooked rice and 1/4cup of water..Keep it aside.

Melt the jaggery with 1/2cup of water.Remove the impurities.Add this to rice batter and mix well.

Add pinch of baking powder to the batter(consistency is like dosa batter).

In a pressure cooker add 3tbsp of coconut oil and saute the coconut slices till it become golden brown.

Do the same with shallot also.Keep aside.

There is enough oil left in the pressure cooker now and swirl the cooker to give a coating of oil on its sides.

Add half of fried shallot and coconut slices to the batter and mix well.

Heat the pressure on high heat and pour the batter.

Add the remaining  fried shallot and coconut slices on top of it.

Close the pressure cooker tightly without the weight/whistle.

Reduce the heat to low and cook for  15- 18 minutes.

Switch off the stove and keep it there for another 15 minutes.

Open it carefully and Remove Kalathappam  from pressure cooker .

Cut into pieces and serve with tea.

Courtesy : Sree's Recipes

Chicken Kuruma

Ingredients

• Chicken - 500 gm
• Chilly Powder - 1 tbs
• Coriander Powder - 2 tbs
• Turmeric Powder - 1/2 tsp
• Coconut - 1/2 cup
• Curd - 1/2 cup
• Ginger - 1 inch piece
• Green Chilly - 4
• Garlic Pods - 6
• Onion  - 1 cup
• Cardamom  - 2
• Cinnamon - 1 piece
• Cloves - 3
• Coconut  Oil - 4 tbs
• Mustard - 1 tsp
• Curry leaves - 2 strand
• Coriander Leaves - 1/2 cup
• Salt - to taste

Preparation

• Marinate the chicken in curd for 30 min
• Make a fine paste of coconut 
• Dry roast cardamom,cloves and cinnamon then make a fine  powder from it
• Make a fine paste of Chilly powder,coriander powder and turmeric powder

Heat oil  in a pan and splutter mustard

Then add chopped green chilly ,onion,curry leaves,ginger and garlic in it and saute it well

When the onion turns to golden color add the paste of  chilly powder,coriander powder and turmeric powder and saute it well.

Now add the marinated  chicken with  1/2 cup water and close it with a lid

When the chicken turns to half cooked add powdered  spices 

Once the gravy become thick add grounded coconut paste and coriander leaves.

Once it start the boiling , turn of the flame 

Chicken Kuruma is ready..

Black Forest Cake

Ingredients

1. For cake preparation

•    All purpose Flour - 120 gm
•    Coco powder  - 120 gm
•    Butter   - 100 gm
•    Egg - 6
•    Powdered Sugar - 1 cup
•    Vanilla Essence - 1 tsp
•    Baking Powder - 3/4 tsp
•    Bicarbonate of Soda -3/4 tsp

2. For Sugar Syrup

•      Water - 1cup
•      Sugar - 1/2 cup
•      Rum or Brandi - 2 tbs

Instead of this syrup we can use tin cherries syrup

3. For Cream and Decoration

•     Whipping Cream - 2cup
•      Sugar - 1/2 cup( powdered)
•     Cherries - 1 tin
•     Choco strands 

Preparation

For cake

Preheat oven to 180 degrees .Grease and flour the baking pot

Sift all purpose flour and coco powder with baking powder and bicarbonate of soda powder

Take a big bowl and add egg,vanilla essence and sugar and beat it well, till it  become a thick  form

Then add coco all purpose flour mix and mix it with a wooden spatula ( do not beat with the beater)

Then add butter and mix it properly

Add the cake batter to the  baking pot and bake it for 40 - 45 min.

( We can make one big cake and split  it horizontally in half (2 or 3 layer).. or you can make two thin cake and do the normal cream filling)

After cooled down the cake pierce with fork all over the cake

For Syrup

Mix water and sugar then make it boil (5 min)

Then remove it  from the fire and add rum (or add 1 tsp vanilla essence and 1 tsp orange essence) after cool down the syrup

Spread this syrup all over the two cake

The cake should soak it fully

For Cream and Decoration

Combine whipping cream and sugar  in a chilled medium bowl

Beat  with an electric mixer at high  speed  until stiff peaks form.

Place the first cake in a cake plate

Brush the cake with cream ( make it thick layer)

Then place the cherries

Then place the 2nd layer and brush it with the cream 

Then decorate with cherries and choco strands.

Then keep the cake in refrigerator for make it set.

Black forest Cake is ready....