Ada Paayassam

Ingredients

Rice Ada: 200gms (1 pack)

Jaggery: 650gms

Coconut Milk Powder: 175gms

Salt: a pinch

Cardamom [powder: 1tbsp

Roasted Cashew and Raisins: few

Cumin Powder: 1tsp

Method of Preparation

Boil water and add ada to it.

Drain the ada after 5minutes or when it becomes slightly soft.

Melt jaggery in another pan and strain and keep aside.

Boil 4 glass water and add ada to it, cook until till it becomes very soft and slightly thick.

Then add in the melted jaggery and salt.

Let it boil and keep in low flame to about 10-15 minutes. Stir occasionally.

Then dilute the coconut milk powder in 1 cup water and add this into the ada.

Stir well and switch off the flame when it boils. (to get the correct consistency you can increase or decrease the quantity of water while adding coconut milk)

Add in the roasted cashews and raisins.

Add in cardamom powder and cumin powder. Close with a lid.

Serve hot or chilled.
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Potato Garlic Sauce

Ingredients

Potato: 2 medium

Garlic Cloves: 5

Curd: 4tbsp (can adjust as per the consistency)

Lemon juice: 1 lemon (3tbsp)

Olive oil: ¼ cup

Salt: needed

Mayonnaise: 2tbsp (optional)

Method of Preparation

 Boil the potato and let it slightly cool.

In a blender add potato and olive oil and blend well.

Then add in garlic and yogurt and blend till you get a thick paste.

Then transfer to a bowl and add in salt, lemon juice and mayonnaise.

Stir well. Keep refrigerated and serve chilled.

Note: Adding mayonnaise is optional; you will get a best sauce without adding mayonnaise too. I tried both the way.

Potato Stew

Ingredients

Potato: 4 medium

Onion: 1 big

Green Chilli: 2

Coconut Milk powder: 5tbsp (if coconut milk, thick milk: ¾ cup)

Salt: needed

Coconut oil: 1tbsp

Mustard seeds: ½ tsp

Curry leaves: few

Dry red chilli: 3

Method of Preparation

In a pan add chopped potato, onion, green chilli and salt.

Add 3 cups water to it, close with a lid and switch on the flame.

When it boils; low the flame till you get the potato cooked.

When the potato is cooked, dilute the coconut milk powder in ½ cup water and add to the potato.

Stir well without lumps and switch of the flame when you get the consistency of stew.

Heat oil in a pan, add mustard seeds and when it splutters add dry red chilli and curry leaves.

Add this into the prepared potato stew. Serve hot with chapathi, appam, poori……..

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Sponge Cake With Strawberry Frosting

Today is our 17^th wedding Anniversary, how fast the years passed.  First I planned to make an ice cream cake but unfortunately forgot to take ice cream pack from the supermarket. So the plan changed to simple frosted cake. My daughter’s birthday falls in this month so kept that urge of making ice cream cake to this month end.

Ingredients

Strawberry syrup

Strawberry:  200gms

Sugar: 400gms

Cinnamon stick: 1” piece

Strawberry Whip Cream

Whip cream powder: 1 sachet

Milk: ½ cup

Vanilla Essence: ½ tsp

Strawberry Syrup: 5tbsp

Chocolate Whip Cream

Above prepared Whip Cream: ¼ cup

Cocoa Powder: 3tbsp

Cooking Chocolate: 50gms

Sponge Cake

All Purpose Flour/ Maida: ¾ cup

Sugar: ¾ cup

Butter: 4tbsp

Eggs: 3

Vanilla: 1tsp

Baking Powder: ½ tsp

Salt: a pinch

Butter Icing

Unsalted butter: 25gms

Icing Sugar: ½ cups

Fresh Cream: 2tbsp

Orange color: few drops

Other needed ingredients for decorating

Fresh strawberries

M&m’s chocolate.

 

Method of Preparation

Strawberry Syrup

In a pressure cooker add strawberry, sugar, cinnamon and 1 ½ cups water.

Pressure cook for 3 whistles and switch off the flame.

Let the pressure release and open the lid.

When it is slightly cooled add into the blender and blend to a smooth paste.

Again transfer to the cooker or a pan and keep on flame.

Stir occasionally by putting on a low flame till you get one string consistency syrup.

Strawberry Whip Cream

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.

Then add in strawberry syrup to it and beat again. Keep chilled.

Orange Butter Icing

Beat butter and sugar till you get smooth consistency.

Then add the fresh cream and orange color and beat again. Keep chilled

Chocolate Whip Cream

In a bowl take ¼ cup prepared whip cream, melted cooking chocolate and cocoa powder. Beat it for 2 minutes more and keep chilled (you can take the whip cream for this before adding the strawberry syrup or can take after adding also)

Sponge Cake

Beat butter and eggs till it becomes fluffy.

Add in sugar to it and beat well again.

Then add baking powder and vanilla essence. Beat well again

Then add in flour and salt to it and beat well to get a lump less batter.

Add this into a greased baking tray.

Pre heat the oven and bake to about 20-25 minute at 180⁰C or till cake test is done.

Remove the cake and let it cool completely on a wire rack.

For arranging and decorating

I made 1 cake in a flower/swirl pan and 1 in a round pan.

Cut each cake into 2 pieces. So that you will get 4 cake pieces.

From that take 1 cake piece and cut heart shape with a cookie cutter. Keep this aside.

Take the other 3 cake pieces. Cut pieces into round shape, accordingly so that when you stack the cake you get in 3 steps.

Take a square cardboard piece, cover it with aluminum foil.

Apply some strawberry syrup and whip cream on the board where you are going to place the cake piece so that the cake sticks on to the board.

Place the big cake piece on it.

Apply strawberry syrup and whip cream on the 2^nd cake piece and place it on the 1^st cake.

Repeat the same on the third piece too.

Apply the strawberry whip cream all over the cake evenly.

Then decorate the cake with chocolate icing and butter icing, strawberry and M&M’s chocolate as per your desire. (I wanted to take clicks while decorating too, but my son was around me while i was doing, if i go for click may be he will grab the cake and run :) )

After decorating the cake I dipped the 3 heart cake pieces in strawberry syrup and placed on top of the cake.

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Chicken Broast

Ingredients

Marinating

Chicken: 1000gms (with skin is important)

Lemon juice: ¼ cup

Salt

Flour Mix

Cardamom: 4

Fennel seeds: ¼ tsp

Salt: needed

Sugar: 1tsp

Rice flour: 3tbsp

Maida: ¼ cup

Corn flour: ¼ cup

Pepper: ½ tbsp

Garam masala: ½ tsp

Coating

Corn Flakes: needed for coating (is optional)

Egg: 1

Milk: 4tbsp

Above Flour mix

Oil: needed for deep frying

Method of Preparation

Marinating

Cut the chicken into 8 pieces without removing the skin. Wash and drain

In a bowl take lemon juice and salt. Add the chicken to it and marinate to about 3-4hours.

Flour mix

In a blender add Cardamom, Fennel seeds, Salt, Sugar, Rice flour, Maida, Corn flour, Pepper, Garam masala. Blend well to get a fine powder.

Transfer into a plate and keep aside

In another bowl beat the egg by adding milk and keep aside

In another bowl take powdered cornflakes (resembling like bread crumps)

Take a pressure cooker, add sufficient quantity of oil (so that the chicken pieces should fully cover with oil), keep on flame.

Take each chicken piece

Dip the chicken pieces first in egg

Then roll in the flour mix

Again in the egg

And then roll in cornflakes

And put into the oil

Close the pressure cooker without putting the weight, and cook the chicken pieces in low flame by flipping it if necessary and take out when it is well cooked and when the chicken becomes reddish brown color.

Serve hot.

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Crunchy Patties

Ingredients

Potato cooked and mashed: 1 ¼ cup

Beans chopped: ½ cup

Carrot chopped: ¼ cup

Sweet corn: ¼ cup

Cauliflower chopped: ¼ cup

Onion chopped: 2tbsp

Green Chilli: 2

Salt: needed

Turmeric powder: ¼ tsp

Garam Masala: ¼ tsp

Vermicelli: needed

Thin Maida batter: 2 ½ tbsp + ¼ cup water (can use egg instead)

Oil: for deep frying

Method of Preparation

Heat 2tbsp oil in a pan, add onion and sauté for a while.

Then add beans chopped, sweet corn, cauliflower and green chilli.

Then add turmeric powder, garam masala and salt.

Sprinkle some water if required only. Close with a lid and lower the flame.

When it gets cooked switch off the flame and add cooked potato and chopped carrot.

Mix well with hand.

Roll into small balls and flatten a bit.

In a bowl take the maida batter and in another bowl take vermicelli

Heat oil in a pan, take each ball, dip in maida batter and roll in vermicelli.

Deep fry in oil till both sides become golden brown.

Serve hot with tea.

Note: if you don’t like the taste of raw carrot can sauté that too with beans. Can increase the potato if you are not able roll into ball.

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Macaroni With Minced Chicken

Ingredients

Macaroni/Pasta: 1 pack

Minced Chicken: 200gms

Onion: 2

Tomato: 2

Turmeric powder: ½ tsp

Chilli Powder: 1tbsp

Coriander powder: 1tsp

Garam Masala: ½ tsp

Tomato Ketchup: 3 tbsp

Carrot: 1

Capsicum: 1

Coriander leaves: needed

Salt: needed

Method of Preparation

In a pan add enough water and salt. Put on flame.

When water boils add the macaroni to it. Cook well till it is done and drain it and keep aside.

Heat oil in a pan and sauté onion, when onion is done add turmeric powder, chilli powder, coriander powder and garam masala.

Stir and add one chopped tomato (keep aside the other tomato). Stir and add the minced chicken to it.

Add salt and close with a lid. Keep in low flame till the chicken is cooked. (if needed you can sprinkle some water)

Then open the lid and add cooked and drained pasta.

Stir well till it is well combined. Close with a lid and low the flame.

Finely chop carrot, capsicum, tomato and coriander leaves. Keep aside.

After 5-8 minutes open the lid and add the ketchup and chopped capsicum, carrot, tomato and coriander leaves. Stir well and switch off the flame.

Serve hot

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