Archive for August, 2007

Simple Chicken Curry

Friday, August 17th, 2007

Serves 6 – Preparation Time 25 minutes

  1. 1 kg chicken jointed and cut into medium size pieces
  2. 1/2 coconut ground to a paste or half a pack of coconut milk
  3. A small bunch of coriander leaves washed and chopped
  4. 2 large onions chopped
  5. 1/4 teaspoon tumeric powder
  6. 2 or 3 teaspoons chilly powder
  7. A few whole spices
  8. 1 teaspoon ginger paste
  9. 1 teaspoon garlic paste
  10. 3 tablespoons oil
  11. Salt to taste
  12. 1teaspoon cumin powder

Heat oil in a pan and add the onions, Fry till golden brown. Add the whole spices and ginger garlic paste and sauté for a few minutes .Now add the chicken, salt, chilly powder tumeric powder and cumin powder and fry for some time till the oil separates from the masala. Add the coconut and mix well. Add sufficient water and cook till the chicken is done and the gravy is thick

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Jelebi Caramel Custard

Sunday, August 12th, 2007

Here’s an easy delicious dessert to round off your sunday lunch

  1. 6 Jelebis (available in any Indian Sweet stall)
  2. 3 eggs beaten
  3. 1/2 tsp vanilla essence
  4. 1/2 litre milk
  5. 6 tablespoons sugar
  6. A pinch of salt
  7. 4 tablespoons flour
  8. 1 teaspoon butter

Take a flat bottomed baking dish and grease it well with butter. Boil the milk and keep aside. Pre heat the oven till slightly warm. When the milk is slightly cold add the eggs, vanilla essence, flour and sugar and beat well till there are no lumps. Pour a thin layer of this mixture into the baking dish and let it set in the warm oven till it forms a base. Take out the dish and arrange the Jelebis in it. Pour the rest of the mixture over the Jelebis and bake for about 15 to 20 minutes till the custard sets and is golden brown on top. The custard should be moist and not dry. Garnish with sliced pistachios

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A Tri Colour Marble Cake to Celebrate Independence Day

Thursday, August 9th, 2007

India celebrates 60 years of Independence on the 15th August 2007. On this Diamond Anniversary here’s a Tri-Colour marble Cake to celebrate this event.

  1. 250 grams refined flour
  2. 1 teaspoon baking powder
  3. 200 grams butter
  4. 200 grams sugar
  5. 4 tablespoons milk
  6. A pinch of salt
  7. 1 teaspoon vanilla essence
  8. 3 eggs beaten well
  9. 1/4 teaspoon orange food colour
  10. 1/4 teaspoon green food colour

Sift the flour, salt and baking powder together. Cream the butter and sugar well. Gradually add the eggs and vanilla essence and mix well. Fold in the flour slowly. Add the milk if the mixture is too thick. Divide the mixture into 3 portions in separate bowls. Mix the orange food colour with a teaspoon of milk and add to one portion of the mixture and mix well. In the same way mix the green food colour with a teaspoon of milk and add to another portion of the cake mixture and mix well.

Take a greased and papered cake tin or dish and pour the green portion of the mixture in to. Spread the mixture evenly. Next spread the plain portion of the mixture over the green layer and spread evenly. Lastly, spread the orange portion of the mixture over this plain layer and spread evenly. Care should be taken not to mix the colours. Bake the marble cake in a moderate oven for about 1 hour till done

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Egg Vindaloo

Monday, August 6th, 2007

Serves 6 Preparation time 45 minutes

  1. 6 Hard boiled eggs shelled
  2. 2 onions chopped
  3. 2 teaspoons chilly powder
  4. 1/2 teaspoon turmeric powder
  5. 1 teaspoon ginger paste
  6. 1 teaspoon garlic paste
  7. 1 teaspoon cumin powder
  8. 1/2 cup tomato puree
  9. 2 pieces cinnamon
  10. 2 table spoons vinegar
  11. 1 teaspoon sugar
  12. Salt to taste
  13. 3 tablespoons oil

Heat oil in a pan and sauté the onions till golden brown. Add the ginger and garlic pastes and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the masala. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick. Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot with Rice or Chapattis

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Brain Pepper Fry

Wednesday, August 1st, 2007

Serves 6 Preparation Time 30 minutes

  1. 6 Sheep Brains or 1 calf Brain
  2. 2 onions sliced finely
  3. Salt to taste
  4. 2 teaspoons pepper powder
  5. 2 table spoons oil

Wash the Brain well and remove the top skin. Fry the onions till golden brown. Add the Brain and sauté for some time. Sprinkle the salt and Pepper powder on the brain and mix carefully. Cover and steam cook for about 6 minutes till the brain is cooked.Garnish with slit green chilies

Note: A teaspoon of chilly powder can be used instead of pepper powder for a variation in taste

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