Sweet Madak

Recipe & Picture Coutersy: Farhana (My sister)

Ingredients

Maida: 1cup

Rava: 1cup

Sugar: 1tsp

Salt: needed

Baking powder: ½ tsp

Water: needed

Oil: for deep frying

Sugar syrup: 2 string consistency

              

Method Of Preparation

In a bowl add rava, maida, sugar, salt and baking powder.

Add needed water to make it dough.

Take small balls from it and roll it flat.

Make line impressions with fork and fold/roll it.

Heat oil in pan and deep fry until it turns brown and crispy.

Put this fried madaks in sugar syrup.

Fried Chicken Masala

Ingredients

Marination

Chicken: 1kg

Kasmiri Chilli Powder: 2tbsp

Turmeric powder: ½ tsp

Garam Masala: ½ tsp

Lemon Juice: 3tbsp

Oil: 2tbsp

Egg: 1

Refined Flour: 2tbsp

Salt: needed

Oil : for frying chicken

Sautéing

Onion: 3

Capsicum : 1

Green chilli: 4

Coriander leaves chopped: 2tbsp

Lemon juice: 2tbsp

Salt: needed

Oil: 3-4tbsp

              

Method Of Preparation

Cut the chicken into very small pieces.

Wash and drain.

In a bowl add chilli powder, turmeric powder, garam masala, refined flour, egg, oil, lemon juice and salt.

Mix this well and add the chicken pieces to it and marinate to about 30 minutes -1hour.

Heat oil in a pan and fry the chicken pieces until done. Make sure don’t fry until the chicken pieces are crispy.

Heat oil in another pan and add thinly sliced onion to it.

When the onion turns slightly transparent add in chopped capsicum and sauté for a while and add chicken pieces to it and stir.

Add in lemon juice and salt if needed.

Put in low flame to about 4-5 minutes or until all are in cooperated well.

Switch off the flame and add chopped green chilli and coriander leaves.

Serve with roti/chappathi

Omelette Curry

Ingredients

Egg: 4

Onion: 2

Tomato: 1 big

Gralic: 5 cloves

Ginger: 1” piece

Green Chilli: 2

Curry leaves: few

Turmeric powder: ½ tsp

Chilli powder: 1tbsp or as per taste

Coriander powder: 1 ½ tbsp.

Garam Masala: ½ tsp

Coconut grated: ¼ cup         

Oil: 4tbsp

Salt: needed

Coriander leaves chopped: 1tbsp

Method Of Preparation

Make omelette with the eggs and cut into small pieces. Keep this aside.

In a grinder add tomato, grated coconut, garlic, ginger, green chilli, turmeric powder, chilli powder, garam masala and coriander powder.

Make to smooth paste.

Heat oil in a pan and add chopped onion to it.

When onion gets sauted well, add curry leaves and add the grinded coconut paste to it.

Stir it well in low flame for 3minutes.

Then add some water and salt. Put in high flame and let it boil and put the flame to sim.

After 10-15 minutes, add in the omelet pieces to curry and increase the flame.

When it boils lower the flame again and switch off the flame.

Add in chopped coriander leaves and close with a lid.

Serve with chappathi/roti

Vimto-Pomegranate Punch

Ingredients

Pomegranate: 6

Vimto: 1/4 cup

Lemon Juice: 2 lemons

Chilled water: as required

Sugar: as per taste

Peeled and chopped Apple pieces: 3 tbsp

Pomegranate Seeds: 1tbsp

                  

Method Of Preparation

Separate the pomegranate seeds

Extract the juice from it.

Add vimto to the pomegranate extract and add lemon juice and sugar and chilled water.

At the time of serving add the apple pieces and pomegranate seeds to it.

Serve chilled         

Mutabal/Eggplant Dip

Recipe & photo courtesy: Nasrin (My sister)

Ingredients

Eggplant: 4

White sesame seeds: 3tbsp

Garlic: 3 cloves

Yogurt: 3tbsp

Olive oil: needed

Salt: needed

Lemon Juice: few drops

                  

Method Of Preparation

Boil eggplant and peel of the skin

Mash the pulp with spoon well.

Soak white sesame seeds in water for few minutes.

In a grinder add white sesame seeds and garlic cloves. And grind well. If needed can add olive oil while grinding.

Add this grinded mix to mashed eggplant.

Add well stirred yogurt and needed salt to the eggplant mix. Add few drops of lemon juice if needed and mix well.

Add olive oil and serve with chappathi/roti.

Special Egg Stir Fry

Ingredients

Onion: 1 big

Red Capsicum: 1

Green Capsicum: half/small one

Yellow Cherry tomato: 4

Tomato: 1 small

Green chilli: 3

Red Chilli powder: ¼ tsp

Salt: needed

Egg: 8

Coriander leaves Chopped: 2tbsp

Oil: 3-4tbsp

Method Of Preparation

Heat oil in a pan and add chopped onion.

When it slightly turns translucent add finely chopped red capsicum.

Saute for a minute.

Then add green chilli and chopped cherry tomato.

Saute again for a minute and add red cilli powder and chopped red tomato.

Saute for 2minutes and add salt and eggs to it.

Put in high flame and stir well till it gets cooked well.

Switch off the flame when it gets cooked and add finely chopped green capsicum and coriander leaves.

Stir and serve hot.

Note: All the veg should be half cooked. Don't mash it up

Pumpkin Payassam

Ingredients

Mathanga/Pumpkin: 3 cups (peeled, deseed and chop into pieces)

Sugar: 1 ½ cups (or as per taste)

Salt: ¼ tsp

Coconut Milk Powder: 5-7tbsp

Rice Flour: 1 tbsp.

Cardamom power: ½ tsp

 

Method Of Preparation

In a pressure cooker add pumpkin pieces, sugar and salt. Add 3 cups water.

Keep on flame and wait for 3-4 whistles. Let the pressure release and open the lid.

Mash the pumpkin pieces with the back of lid.

Mix the coconut milk powder and rice flour and add ½ cup water and stir well so that there are no lumps.

Add this mix to the mashed pumpkin and again switch on the flame. If needed add water to get your required consistency.

When it starts boiling put in low flame to about 10-15 minutes by stirring in between.

Add cardamom powder and switch off the flame.

Serve hot or chilled

You can add fried raisins and cashews to add better taste.

 

 

Inji Mittai

Recipe Source: Gayathri's Cook Spot

Ingredients

Ginger: 150gm

Sugar: 1 ¼ cups

Maida/APF: 2-3tbsp

Cardamom powder: a pinch

Method Of Preparation

Peel the skin of the ginger and clean it thoroughly.

Grind it with 1/2 cup of water to a fine paste.

Strain the juice in a metal strainer.

Add another 1/4 cup of water to the fibers and grind again.

Filter this also. Discard the pith.

Keep the juice for 30 minutes. Pour it into another bowl and you can see white sediment at the bottom. Discard that.

In a pan add sugar along with the juice and cardamom powder and bring it to boil.

Keep flame on medium and cook until the syrup comes to two string consistency. When you take a drop between the index and thumb, two string should form between the fingers.

When the syrup is of right consistency, add the flour and mix it vigorously so that no lumps form.

Cook for a minute on low flame and pour it into a greased plate.

When semi set, cut out lines using a knife.

Allow it to cool completely. 

Cut on the pre cut lines.

Remove the mittai from the plate and store in an air tight jar. 

Use when you have indigestion or cold.

 

 

Strawberry Cake with icing

Ingredients

Strawberry Cake

Plain Flour/ cake Flour: ½ cup

Baking Powder: 1tsp

Salt: a pinch

Baking Soda: a pinch

Butter @ room temp: ¾ cup

Sugar: 1 ½ cups

Strawberry Puree: 1cup

Eggs: 4

Vanila/Strawberry Essence: ¾ tsp

Red Food Color: a pinch

Milk: ½ cup

Layering

Whip cream

Cold Milk

Essence

Canned Fruits

Food Color as per your choice

any flavored jam

 

Method Of Preparation

Cake

Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper. Lightly coat the pan with butter, dust with flour, and tap out excess. Set aside. Sift the flour, baking powder, salt, and baking soda together and set aside. Cream the butter and 1 1/2 cups sugar until light and fluffy in a large bowl using a mixer set at medium-high speed. Add 3/4 cup strawberry puree and the eggs, one at a time, blending each addition thoroughly. Scrape down sides of bowl and beat in vanilla extract and the food coloring. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with a final addition of the dry ingredients. Divide the batter equally between the pans and spread evenly. Bake on the middle rack of oven until a tester inserted in the center of each cake layer comes out clean -- about 20 to 30 minutes. Cool completely on a wire rack.
Layering

Cool the cake completely before slicing and icing.

Cut the cake to two pieces.

In a bowl take whip cream powder, cold milk and essence.

With an electric beater beat at high speed to about 4 minutes or till stiff peaks.

Decorate the cake as per your choice adding the colors and by spreading the canned fruit and jam in the middle.