Monday, January 16, 2012

Ginger fruit cake

Ginger fruit cake

200 gms maida
200 gms brown sugar
100 gms butter
11/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp vanilla essence
2 tbsp dried candied ginger powder
4 eggs
! cup mixed fruit soaked in rum and brandy
1 tsp caramel syrup

step 1
Heat oven to 140 C.
Cut a sheet of waxed paper and line a 8 inch square baking tin. Butter the waxed paper and the short ends of the pan; set aside.

step 2
In a medium saucepan, combine the soaked mixed fruit, vanilla essence, half of the brown sugar, caramel syrup and the butter.
Bring to a boil, and simmer for 5 minutes.
Let the mixture cool to room temperature.

step 3
Next mix together the flour, baking powder and baking soda and add it to the liquid fruit mixture.
Make sure that you mix it well so that the flour is evenly distributed - a good way is to rub in the flour with your fingertips. This ensures that the flour is mixed evenly with the fruits.

step 4
Now beat together the eggs and the brown sugar with an electric beater for about 10 minutes till light and frothy.
Fold in the fruits and flour mixture into the eggs.

step 5
Beat well with a hand mixer for 2-3 minutes. Make sure that there are no lumps in the mixture..
Pour cake batter into a prepared pan.

step 6
Bake in the preheated oven for about 50 minutes, then increase the temperature to 170 C, and continue baking the cake for 25 to 30 minutes more, or till a wooden toothpick inserted in the center comes out clean.

step 7
Remove cake from oven and allow to cool completely in the tin before taking it out.

Chicken moilee(cooked with spices and coconut milk)

Chicken moilee(cooked with spices and coconut milk)

Chicken(cut into small pieces) 500 gm
Onion(chopped) 1 no
Tomato(chopped) 1 no
Coconut 1/2 no
Cumin 1/4 tsp
Turmeric powder 1/4 tsp
Ginger 1/2 inch piece
Garlic 2 flakes
Poppy seeds 1/2 tsp
Cinnamon 1/2 inch piece
Green chillies(chopped) 3 no
Pepper powder 1/2 tsp
Salt to taste
Oil 5 ml

step 1
1. Wash and clean chicken. Add salt and mix well. Keep aside.

step 2
2. Grind cumin, turmeric, ginger, garlic and poppy seeds to a fine paste in a mixer grinder. Cashewnuts can be used instead of poppy seeds.
3. Cut coconut into small pieces and grind in a mixer grinder adding little water. Make 3 extractions of coconut milk and keep it separately.

step 3
4. Heat oil in a thick bottomed kadai and fry chopped onion in a medium fire.
5. Add chicken, ground spices, cinnamon, pepper powder, salt, green chillies, chopped tomato,second and third extractions of coconut milk.
6. Cook in a slow fire till chicken is tender and gravy is thick and oil comes out.

step 4
7. Add first extraction of coconut milk and bring to boil and continue to cook in slow fire for 3 to 5 minutes.

step 5
8. Remove from heat and serve hot with rice or any variety rice or biryani.

Chicken nuggets

Chicken nuggets

Chicken breast(cut into small pieces) 500 gm
Corn flour 15 gm
Egg 1 no
White Pepper powder 1 tbsp
Black Pepper powder 1 tbsp
Garam Masala 2 tsp
Green chilli sauce 1 tbsp
Ginger garlic paste 1 tsp
Soy sauce few drops
Bread crumps 1 cup
Lemon juice of 1 no
Salt to taste
Oil to deep fry

step 1
1. Mix corn flour, white and black pepper powder, Garam masala and salt.
2. Add green chilli sauce, ginger garlic paste and mix well.
3. Add soy sauce, lemon juice and mix well till it becomes like a jelly paste.
4. Add chicken breast pieces to the above marinade and mix well.
5. Keep the marinated chicken for atleast 48 hrs in a refrigerator.

step 2
6. Beat eggs in a bowl.

step 3
8. Take a piece of marinated chicken, dip in beated egg, coat with bread crumps and deep fry in slow fire till light brown in colour. Repeat the process for all the marinated chicken.

step 4
9. Serve hot with fresh salad, mint chutney and ketchup.