Vermicelli(Sevai/Semiya) Upma

Ingredients:

Vermicelli/sevai-2 cup
Mixed vegetables- 1 cup
Curry leaves-1 spring
Ghee/clarified butter-1 tbsp
Onion-1/2
Ginger- 1 small piece chopped

1.Fry the vermicelli in ghee until golden brown and keep aside
2.Add oil in a pan, splutter mustard seeds and add some urad daal and fry till the color changes.
3 Sauté finely chopped onions with ginger and few curry leaves.
4.Add mixed vegetables like carrot and green peas and let it cook with some salt.
5.Add 2 cups for water and let it boil.
6. Add the fried vermicelli and cook it covered till it is soft and done.
7.Serve hot.

Aloo Gobi (Potato and Cauliflower Curry)

Potato and cauliflower is a popular combination that you get in restaurents.Here is the dry version of aloo gobi.

Ingredients:

Cauliflower- 1 cut in small florets

Potato- 2 cut in cubes

Coriander powder – 1 tsp

Chilli powder - 1 tsp
Garam Masala – 1 tsp
Cumin powder – ½ tsp
Turmeric Powder – ½ tsp
Cumin seeds- ½ tsp
Bay leaf - 2
Onion -1 medum chopped finely
Corroander leaves- 2-3 stems
Salt to taste

Method:
1. Heat 2 tbsp of oil in a skillet and splutter cumin seeds when the oil is hot
2. Add the onion and saute till it is slightly brown
3. Add the masalas and stir till the raw smell goes-for around one minute.
4. Add the cauliflower and potato and 2 tbsp f water.
5. Cook it covered until done, stirring occationally.
6. Add corriander leaves and cook uncovered until it is dry
7. Serve hot

Falooda

A famous dessert of the east.

Ingredients:

Milk- 1 cup
Rose Syrup/ Rooh Afza-3 tbsp
Sugar-2 tbsp
Jell-O cubed-1 cup
Basil seeds /Tukmaria- 2 tbsp
Vanilla Ice cream-few scoops
Falooda sev/ vermicelli cooked- 1/2 cup

Method:

1. Soak the basil seeds in water for at least 4 hours. Put it in a bigger vessel because they get expanded when get soaked. Keep aside in a refrigerator.

2.If you don’t buy readymade Jell-O, Make the jellos with the jello powder or agar agar/china grass according to the package instructions and keep aside in refrigerator for minimum 4 hours to set.

3.Boil the falooda sev/vermicelli in water for about 10-15 minutes until they are soft. Drain the water add some milk to it and keep aside in refrigerator when they are of room temperature.(Add enough milk so that they don’t get sticky. Also if you using normal vermicelli, fry it before boiling.)

4.Add rose syrup(rooh afza is a rose syrup , normally get in Indian grocery stores.) to milk. Add sugar to sweeten it and keep in refrigerator.

5. When you are ready to serve falooda ,take a long glass or a vine glass add 1 tbsp of basil seeds and then couple of tbsps of vermicelli. Add 3-4 cubes of jello to it. Then add the rose water carefully, without disturbing the bottom layers. Add a scoop of ice cream on top of it, Garnish with a cherry.

Note.basil seed water and rose milk are a good summer drink by itself

Happy Onam

Tips and recipes for a simple Onasadya with the necessary items

Dishes
Rice

Puli Inji
Kaalan
Parippu Curry
Cabbage Thoran
Pachadi
Avial
Erisseri
Sambar
Olan
Inji Thairu
Pappadam
Sharkara varatti
Pickle
Cherupazham
Palada pradhaman

Things to buy: (for 4 people)
Rice - 1 lb
Onion-1/2 lb
Yellow yam -1 pound(for kaalan,sambar and avial)
Ash Guard- for Olan
Pumpkin- 1 piece for erisseri
Raw plantain-2 (1 for sambar and avial, 1 for Kaalan)
Drum stick-few (for sambar and avial)
Okra-1/2 pound (for sambar )
Potato-2-3 (for avial and sambar)
Red moong beans(van payar)—I lb- for erisseri
Black eyed peas- for Olan – 1 lb
Cucumber(Vellarika)-1 (for pachadi)
Ginger-200 gram for puli inji + inji thairu
Jaggiri-1 piece for puli inji
Lemon pickle
Cheru pazham
Pappadam
Cabbage
Palada-1 packet
Sambar powder
Tamerind-1 small lemon size
Cumion powder-5 tsp
Turmetic powder-5tsp
Chilly powder-2tsp
Green chillies-200 grams
Curry leaves-8 springs
Grated coconut- 2 coconuts
Yougurt-2 cups
Dry red chili-100 gram
Shallots – 10- 15
Fenugreek seeds-2-3 tbsp
Toor dal-100gram
Moong daal-100 grm (for parippu curry.)
Ghee- 5 tbsp
Banana chips – 1 pkt
Sharkkara varatti – 1 pkt

Utradam Day Eve you may make the following Items:
 
PuliInji
Kaalan
 
Next Day Morning:
Some tips to save your time:

1.Wash couple of handful toor daal and cook it in pressure cook for a whistle.(for sambar) keep aside
2.Wash 1 cup of moong daal, and cook it in pressure cooker adding 2 slit green chillies till 3 whistles.

(While 1 and two on fire you may do the rest of the steps as it takes long time).

3.Grate 2 coconuts .
 Grind 1 and 1/2 of it roughly with 10 green chillies ans 3-4 tsp of cumin
(can be used for erisseri,avail and pachadi arappu).For pachadi it has to be grinded very finely.
Rest 1/2 can be used for thoran.
4.Take the plantains 1/2 of them cut into sambar size pecies(can be one 1 inch long and slice tnto 4).Cut the rest of 1/2 for avial (1 inch length and slit thin).
5.Peel two potatos,cut one for sambar and another for avial.
6.Take yam cut(couple of handful for erisseri(small cubes),one handful for Sambar,one handful for avial.
7.Start cooking rice

Parippu Curry:
When the moong daal is cooked fully, add 2 tsp of ghee and enough salt.Move it to a serving vessel.

Inji thairu:

Crush Ginger(1 inch piece), curry leaves(1 spring), shallots(2-3),green chilly(2-3). Add it to 1 cup of yogurt. Add enough salt.

Erisseri
Pachadi
Olan
Sambar
Avial
Cabbage Thoran
PaladaPradhaman

Pappadam:
Deep Fry the pappadams.

Serve Sadya on Vazhayila :)
Happy Onam

Palada Pradhaman

Ada- 1/2 cup
Milk-2 cup
Condensed milk-1 pkt
Ghee(clarified butter)-2tsp
Sugar -1/2 cup
Cardamon-3-4
Cashews and Raisins-2tbsp each

1. Heat butter in a pan fry raisins and cashews for a minute. Keep it aside.
2 Fry ada to a light pink colour. Keep it aside.
3.Add all ingredients expect raisin and cashews to a pressure cooker and cook till 3 whistles.
4.If it doest not reached the desired cook again after opening the cooker.Can add more sugar if needed
5.Add the raisins and cashews.

Avial

Vegiatbales-2 cups (any mix of vegatables cut thin-like potato,drum stick, plantains, yellow yams etc)
1/2 of a coconut
green chllies-3
cumin-1tsp
yogurt – 2 tbsp
curry leaves- 1 spring

1. Mix the cut vegetables to a pan with 2-3 tbsp of water and cook it covered under medium flame, adding 1 spring of curry leaves.
2. When veggies are half cooked add arappu(1/2 coconut, 1 tsp cumin,1 tsp salt and 2 green chillies roughly grinded).
3.Check the salt and add more if needed.
4.when vegetables are cooked, add 2-3 tbsp of yogurt and cook in low flame for 3-4 minutes more.
5. Add some coconut oil to the curry.

Sambar

Toor Daal – ½ cup
Vegetables- 2 cup
(you may take any vegitables cut big –like totato, drum stick,okra,carrot,yellow yam,plantain etc)
Tamarind-1 lime size
Sambar powder- 2 tsp.
Asafetida- 1 pinch.
Curry leaves- 1 spring
Shallots-2
Dried red chilli- 2
Mustard seeds-1/2 tsp

0.Pressure cook the daal and keep aside.
1.Mix the vegetables (except okra) and cook it adding enough water.
2.When they are 3/4th done add sambar powder, okra and salt.
3.When vegetables are done add some asafetida powder and tamarind water. Also add the cooked daal(lentils).
4.Wait till it boils.
5.Add the seasoning.( Heat oil in a pan. Splutter mustard. Add the shallots and curry leaves, Sauté till shallots turn brown add the broken dried chilies and saute for 1 more minute.)

Olan

3/4 cup black-eyed beans
1 cup ash guard
3 - 4 green chillies
1 cup coconut milk
1/2 tsp cumin powder
Curry leaves- 1 spring
Shallots-2
Mustard seeds- ½ tsp

1.Soak beans overnight and pressure cook for 3 whistles with water.
2.Add the cubed ash guard, slit green chillies, cumin powder and salt and cook until pumpkin is soft.
3.Add beans and 1/2 cup coconut oil to this and cook in low flame for few more minutes.
4.add rest of coconut milk.
5. Add the seasoning.( . Heat oil in a pan. Splutter mustard. Add the shallots and curry leaves, Sauté till shallots turn brown)

Pachadi

Cucumber(vellarica)-1 small
1/2 of a coconut
green chllies-3
cumin-1tsp
yogurt – ½ cup
mustard-1 tsp

1.take 1/2 of a cucumber (vellarika) and cut very finely.
2.Add enough water and cook it thoroughly with a spring of curry leaves, until the cucumber is soft.
3.Add arappu to this(roughly grinded 1/2 of a coconut,3 green chllies,1tsp cumin)
4.Crush 1 tsp mustard roughly(i recommend not to grind it as it will add bitterness).If no other go, grind it roughly.and add to the curry.
5.Cook it for 4-5 minutes in low flame.
6.Move to a serving dish.

Cabbage Thoran (Cabbage Stir Fry)

1.Chop 1/2 cabbage very finely. You may use a veg chopper for doing it fast.
2.Chop 3 green chillies and 3-4 shallots and Add to cabbage
3.Add 1 tsp of turmeric powder,1 tsp of salt, 1/2 of a coconut and a spring of curry leave to it.
4.Mix all these well with your hand.
5.Heat oil in a pan ,add oil.
6.Splutter mustard seeds.
7.Add the ingedients to it,add 2-3 tbsp of water,
8.Cook it covered in low flame.
9.After-5-6 minuts remove the cover.
10.Stirr it occationly.Till the cabbage is done.

Erisseri

Pumpkin- 1/4th of a small one.
Red moong beans(van payar)-- 1 cup
Chilly powder-1 tsp
Turmeric powder-1tsp
Green chilies- 3-4
Grated coconut -1/2
Cumin- 1 tsp
Curry leaves- 1 spring

1.Mix the pumpkin and dry beans together with water to cover this.
2.Add 1/2 tsp of turmeric powder,1 tsp of chilly powder and curry leaves to it and cook it till done(If using a pressure cooker, wait till 2 whistles)
3.When it is done add the arappu(1/2 coconut, 1/2 tsp cumin,1 tsp salt and 3 green chillies roughly grinded).Check the salt and add more if needed
4.Add the seasoning.( . Heat oil in a pan. Splutter mustard. Add the shallots and curry leaves, Sauté till shallots turn brown add the broken dried chilies and saute for 1 more minute.)

Kaalan

Raw Plantain- 1
Yellow Yam- 1 piece
Grated Coconut – ½ of one
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
Yogurt-1 cup
Green Chillies-5-6
Cumin Seeds-11/2 tsp

1. One row plantian cut into byte size pieces.
2. Same amount of yellow yam cut into same size pieces.
3. Cook both together by adding 1 tsp of turmeric powder, 1 tsp of chilly powder. Keep Aside
4. Grind smoothly 1/2 of a coconut with 6 green chilies and 1 1/2 tsp of cumin and 1 tsp of salt.
5. Add it to the cooked yam plantain mix.
6. Add 1 cup of yogurt to it and keep in simmer for 5-10 minutes (Dont allow it to boil)
7. Heat oil in a pan. Splutter mustard. Add some fenugreek seeds. Add the shallots and curry leaves, Saute till shallots turn brown add the broken dried chilles and saute for 1 more minute.
8.Add this seasoning to the curry.

Puli Inji

Ginger-100 gram
Green Chilli-2-3
Jaggery- 1 small lime size
Curry leaves- 1 spring

1.Chop 100 gram ginger very finely.
2.Chop 2-3 tsp of green chilly.
3.Take a gooseberry size jaggery and melt it in water and filter out the impurities. Keep aside.
4.Add oil in a pan and fry chopped ginger until it is brown in color.
5.Add green chillies ,jaggeri and curry leaves and enough salt.
6.Cook till the jaggery is thicken to a soup like consistency.
7.Keep in an air tight container once it is cool. You may keep it for a week.

Shrimp Curry

Spicy tangy shrimp curry with coconut milk.

Ingredients:

Shrimp- 1 lb

Onion-1

Tomato-1

Coconut milk-1/2 cup

Gingergarlic paste- 1 tsp
Turmeric powder-1/2 tsp
Fish Masala-1/2 tsp
Chilly powder- 1 tsp
Green chillies-2
Kokum-2

Method:
1.Clean and wash the shrimp
2.Marinate the shrimp with chilly powder, turmeric powder and ginger garlic paste and salt.
3.Heat oil in a pan and splutter mustard seeds.
4.Add chopped onions and sauté onion till oil separates.
5.Add fish masala and sauté for a minute more.
6.Add chopped tomato ,curry leaves and sauté till they are mushy.
7.Add ½ cup of water and kokum.
8.When the water boils add the marinated shrimp
9.Check the salt and add more if needed.
10.When the shrimp is done(it will take around 15 -20 minutes)reduce the flame and add coconut milk and wait for 5 more minutes.
11.Serve hot

Spinach Chicken (Palak Chicken)

This is one way I include leaves in my diet ;)
In india you can get palak in almost all vegetable markets. In US you can buy it from an Asian market or a Mexican store. If you don’t find palak no worries, use baby spinach.

(Btw, a quick question: Do you know which bollywood song the palak chicken sings? See answer below this recipe)

Ingredients:

Chicken -1 lb

Palak 1 bunch/baby spinach - 1 small packet

Onion-1 big

Tomato -1 big/ 3-4 tbsp yogurt.

Ginger garlic paste-1 tsp

Turmeric powder 1/2 tsp
Coriander powder-1 tsp
Green chillies-4
Garam masala-1 tsp
Cloves-4
Cardamom-2
Cinnamon-1 inch piece.
Lemon Juice-1/2 of a lemon

Method:
1.Wash and cut the chicken into small pieces.(Preferably boneless)
2.Saute the spinach in a pan without oil, until it reduces its size and becomes a dark green color(roughly 6-7 minutes)
3.Grind the spinach to a paste.
4.Add oil to a pan. When it heats add the whole spices(clove, cardamom, cinnamon) and saute for a minute.
5.Add the finely chopped onion and saute until it slightly turns to brown.
6.Add the turmeric and coriander powder and saute for a minute.
7.Add tomatoes and chopped green chillies. Saute until the tomatoes are mushy.
8.Add garam masala and saute for a minute.
9.Add chicken and 1 cup of water. Cook it for 10-15 minutes until the chicken is done.
10.Add ground spinach and cook it for another 5 minutes or until the gravy is of your desired consistency.
11.Squeeze 1/2 of a lemon to it to add a fresh lemony taste to it.

Tips:
1.You may grind the fried whole spices along with spinach, if you like
2.You may use yogurt instead of tomatoes. If using yogurt, add it when you add chicken.

(Ans: Humpe yeh kisi ne hara rang dala.....maar daala...(Devdas))

Nadan Kozhi Curry (Chicken Curry with Potatos and Coconut milk)

This is the way nadan kozhi curry is made at my husand's place(Trichur).


Ingredients:
Chicken- 1 lb
Potato-1
Coconut milk- 1/2 cup
Onion- 1

Ginger-1/2 inch piece chopped finely
Garlic-3-4 chopped finely
Green chillies-4  Ch fi
Curry leaves-1 spring
Turmeric powder-1/2 tsp
Bay leaves-2
Salt- as per taste
Mustard seeds-1/4 tsp

To grind:
Cinnamon- 1 inch piece
Cardamom-2
Clove-5
Cumin seeds- 1 tsp
Coriander seeds-1 tsp
Fennel seeds(perum jeerakam)-1/2 tsp

Method:

1.Clean and cut the chicken into medium side pieces.

2.Peel and cut the potato into medium size cubes.
3.Dry roast the ingredients for grinding and grind it.
4.Add oil to a pan splutter mustard seeds and saute the chopped onion, bay leaves, ginger and garlic until onion turns slightly brown in color.
5.Add curry leaves and chopped green chilies and saute for a minute more.
6.Add the ground ingredients ,turmeric powder and saute for 1 more minute.
7.Add the chicken to it along with 3/4 cup of water and 1/4 cup of coconut milk. Add enough salt.
8.When chicken is half done add the potatoes to it.
:-If you are NOT using nadan chicken add chicken and potatoes together. As nadan chicken need more time to cook.
9.Once the chicken is done, simmer the flame and add rest of the coconut milk. Check the salt and add more if needed.
10.Cook fore few more minutes. Serve hot.

Payar Mezhukkupuratti(Long Beans Stir Fry)

Ingredients:

LongBean- 1 bunch

Onion-1/2 of one

Green chillies-3-4

Mustard seeds- ½ tsp

Curry Leaves- 1 spring

Coconut Chips-few.

Salt-for taste

Oil -1 tbsp

Method:

1.Wash long beans and cut into 1 inch pieces.

2.Add oil in a pan and splutter mustard seeds.

3.Add chopped onions, coconut chips and sauté for 1-2 minutes.

4.Add cut long beans, curry leaves and salt.

5.Reduce the fire and cook it covered.

6.Once the long beans change its color and become darker remove the cover.

7.Stir gently and cook for some more time untill it is fried to the consistency you like.

Fish Curry

Ingredients:

Fish – 1 lb
Onion-1 big

Tomato – 1 big

Kokum(kudam puli)-2-3 /Tamarind – 1 lime size

Ginger-2 inch piece

Garlic-4-5

Green chilly-2-3

Chilly powder-2tsp
Turmeric powder-1 tsp
Coriander powder -1 pinch
Roasted fenugreek powder-2-3 pinch
Curry leaves – 1 spring

For Seasoning:
Shallots-2-3
Dry red chiies-2-3
Curry leaves- 1 spring

Method:
1.Clean and cut the fish
2.Crush the ginger, garlic and green chillies. (You may even chop them finely)
3.Heat oil in a pan
4.When it is heated add onion and sauté for 2-3 minutes
5.Add crushed-ginger-garlic-green chilly mix, curry leaves and sauté.
6.Once the onion starts turning its color to brown, add chilly powder, turmeric powder, coriander powder, fenugreek powder and sauté till a good aroma comes.
7.Add chopped tomato to it and cook till the tomatoes soften.
8.Add water and kokum to it. Add salt for taste
:Add kokum for the traditional taste. If you are ran out of stock, soak a lime size tamarind in water and use the juice.
9.When the water boils add fish pieces to it. Water level should be just enough to the cover the fish pieces.
10.It is not recommended to stir the dish after the fish pieces are added, instead just swirl the plate.
11.Cook it until fish is done.
12. Heat oil in a pan. Add the shallots and curry leaves, saute till shallots turn brown add the broken dried chilles and saute for 1 more minutes
13.Add this into the fish.
14.Serve hot with rice or kappa.

Mango Fish Curry

Trichur style mango fish curry.

Ingredients:
Fish-1 kg
Mango-1 raw and sour
Onion -1
Green chilli-4
Chilly powder-1 tsp
Coriander powder-1/2 tsp
Turmeric powder-1 tsp
Vinegar-1 tsp
Coconut milk- 1 coconut(1/2 cup)
Curry leaves- 1.

For seasoning:
Small onion-2
Dry red chilli-3
Fenugreek seeds-1/2 tsp
Curry leaves-1

Method:
1.Clean and cut the fish into byte size pieces.
2.Cut the mango into byte size pieces.
3.In a pan mix mango, green chilly, chilly powder, turmeric powder, coriander powder, curry leaves, vinegar and salt.
4.Add enough water and some coconut milk(Randaam paal).
5.Cook this until mangoes are soft.(Half done)
6.Add the fish pieces
7.After adding the fish pieces don’t stir it , instead just swirl the pan
8.Cook till the fish is done.
9.Add rest of coconut milk. Lower the heat and cook until the curry is about to boil.
10.Heat oil in a pan and add fenugreek seeds. Once this slightly changes the color,add small onion.
11.Once the small onion is brown in color add red chillies and curry leaves.
12.Add this seasoning to the Mango curry.
13.Serve with rice.

Guacamole

Mexican Dip

Ingredients:
Ripe Avocado-2
Lemon Juice- ½ of a lemon
Onion chopped finely-1/2 of one.
Tomato – ½ of one
Green chillies chopped-2 nos
Cumin Powder- ½ tsp
Corriander leaves-2 stems(chopped finely)
Salt

Method:
1.Remove skin and seed from avocado and mash it with the lemon juice.
2.Add rest of the ingredients and mix properly.
3.Serve with tortilla chips.

Chana Masala

Ingredients:

Chana/Garbanzo beans-1 cup
Onion-2
Tomato-1 big
Tamarind-1 small lime size.
Coriander powder – 2 tsp
Cumin powder-1/2 tsp
Chilli powder-1 tsp
Turmeric powder-1 tsp
Garam masala-1tsp
Tea bags-2
Cinnemon-2 inch stick,
Cloves-4-5
Cardamom-4 nos.
Mustard seeds- 1 tsp

1.Soak the chana overnight in water.
2.Cook chana in a pressure cooker with water,  tea bags, cinnamon, cloves and cardamom.(Tea bags are for color)
3.Heat oil in a pan and splutter mustard seeds.
4.Add onion and fry till golden brown .
5.Add coriander, cumin, chilly and turmeric powder.
6.Add tomoatos ,coriander leaves and sauté well.
7.Add garam masala.
8.Add the cooked chana to this mixture.
9.Soak tamerind in water and add the tamerind water to this mix.
10.Cook for 5-6 minutes
10.Serve hot with rice or chapathi.

Fish Biriyani

Ingredients:

For Marinade:
Fish - ½ kg (King Fish/Salmon )
Ginger garlic paste-1/2 tsp
Chilli powder -2 tsp
Pepper powder - 1 tsp
Turmeric powder - ½ tsp
Garam Masala – ½ tsp
Salt- 1 tsp/as per taste
Lime juice - 1 tsp

For rice:
Jasmine rice/Basumathi rice - 2 cup (1/2 kg)
Clarified butter (ghee)- 1 tbsp
Cinnamon - 5 - 6 pieces
Cardamom seeds - 4 - 5 nos
Cloves - 4 - 5 nos
Water - 3 cup
Salt – as per taste

For Biryani masala:
Clarified butter - 2 tbsp
Cinnamon - 5 - 6 pieces
Cloves - 4 - 5 nos
Cardamom seeds - 4 - 5 nos
Turmeric powder-1/2 tsp
Garam Masala-1/2 tsp
Coriander powder-1 tsp
Fenugreek powder-1/2 tsp
Fennel powder-1/2 tsp
Onions - 1 no
Tomato - 1 no
Yogurt -3 tsp
Green chillies(chopped)-3 nos
Coriander leaves – 3-4 stems
Mint leaves – 2-3 stems
Pineapple chunks-a little(chopped finely)

For garnishing:
Cashews & Raisins- roasted in ghee
onion - 1/2 no. fried golden brown.

(This serves 4 people)

Method :
1)Make marinade with the ingredients specified and marinate the fish with it. Keep aside for an hour
2)Soak rice in water for ½ an hour
3)Fry the fish in oil.
4)Heat clarified butter/ghee in a pan.
5)Add cinnamon, cardamom seeds, and cloves.
6)Add washed and cleaned rice.
7)Fry till rice turns translucent. Add water and allow it to boil.
8)When the water comes to a boil, lower the flame and cover the pan.
9)Cook on low flame till water evaporates. (Rice doesnt need to be cooked fully, as we will be baking it later).
10)Heat clarified butter or ghee in a pan.
11)Add cinnamon, cardamom seeds and cloves.
12)Add onions and sauté, till brown.
13)Add tomatoes , green chillies. mint leaves, coriander leaves and saute`.
14)When it is nicely done, add chilly powder, coriander powder, turmeric powder, a little black pepper,fennel powder,fenugreek powder a little masala powder and salt and saute again
15)Add yogurt and mix it well.
16)Add fried fish.
17)Cook on low flame till the gravy thickens.
18)Layer the serving bowl with alternating layers of rice and the fish masala, Add pineapple chunks to it. Cover it with a foil. Keep in oven in 350 degree for 30 minutes.
19)Garnish the top with roasted cashews , raisins and fried onion.

Butter Cake (Tea Cake)

All purpose flour – 1 ½ cup
Butter- ½ cup
Milk – ¾ cup
Eggs – 2 large
Sugar- ¾ cup
Baking powder- 1 tsp
Vanila Essense – 1 tsp
Salt – ½ tsp

1. Preheat the over to 350 degree F
2. It is better to use the butter and eggs in room temperature.
3.Whisk the butter and sugar well, until it is creamy.
4.Add eggs one by one and whisk well.
5.Add milk , baking powder, vanilla essence and salt to it and mix properly.
6. Add the all purpose flour and fold in with a spoon.
7.Butter a loaf pan and pour this into the pan
8. Bake it for 30 minute or until a tooth pick comes out clean from it.

(you can have it as a tea time snack or can be used as a base for  any pastry cake that you are making)

Roasted Chicken

Ingredients:
Chicken – 1 kg

Marinade:
Chilly powder – 3 tsp
Coriander powder – 2tsp
Turmeric powder- 1 tsp
Gingergarlic paste- 1tsp
Garam masala powder – 1tsp
Salt- 1 tsp
Lemon juice -1 tsp
Curry leaves-1

For Paste:
Onion – 2
Cinnamon- 2 inch piece
Cloves-5to 6
Pepper- 15 to 20
Fennel seeds- 1 tsp
Fenugreek seeds- 1 tsp
Ginger- 2 inch piece
Garlic-5
Grated coconut - 1/2 of a coconut(Optional)

1.Wash chicken properly , cut into small pieces and marinate for minimum half an hour with the marinade.
2. Coarsely crush cinnamon, cloves, pepper, roasted fenugreek seeds ,fennel seeds,ginger and garlic along with onion and cocnut and mix it with chicken(onion doesn’t have to be a fine paste)
3. Add some oil in your cooking vessel and when it heats, add the chicken mix. Cover and cook for 15-to 20 minutes.
4. Remove the cover and allow it to become dry stirring occasionally.
5. Once the water from the chicken is evaporated stir continually, until it is roasted and become brown in color.(stir gently so that the chicken pieces retain its shape).

Shrimp Roast

Shrimp -1 lb

Chilly powder -4 tsp

Termeric powder-1/2 tsp

Garlic paste-1/2 tsp

Salt – 1 and ½ tsp(or to your taste)

Lemon juice- 1 tsp

Curry leaves-1

Onion 1 big

1.Clean the shrimp and marinate it with chilly powder, turmeric powder ,garlic paste, salt and lemon juice for minimum half an hour.
2. shallow fry the shimp.
3.Saute chopped onion in the same oil till it is soft, add some curry leaves and garam masala(optional) and mix it with the fried shrimp.

Black Forest Cake

Ingredients:

For  cake:
All purpose flour -  1/2 cup (120 ml )
Cocoa powder - 1/2 cup
Powdered Sugar-1 cup
Egg-6 nos
Butter-1 cup
Vanila Essence-1 tsp
For decoration:
Candied cherries- 1/2 cup
Whipped creme- 2 cup
Rum(or any other alcohol) - 2 tbsp
For the sugar syrup: Sugar -1/2 cup,Water-1 cup
For chocolate curls- 1 chocolate bar
Method:
1. Sieve the flour and cocoa powder.
2. Melt the butter, just till it becomes liquid. Keep aside
3. Take 6 eggs into a bowl .Add 1 cup of powdered sugar and vanilla essence . Beat it thoroughly with a blender till the egg becomes fluffy and gets a creamy texture.
4. Fold in the all purpose flour and cocoa  into the above mixture with a spatula. Just until no dry flour left out.
5. Incorporate butter into this and  fold in with a circular motion.
6. Butter a cake pan , add the mixture and bake it for 30 mins in 350 F. Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 5-10 mins and check again.
7. Take the cake from the oven and let it cool.                                      
8. Cut the cake horizontally into 3 (or more as you like).Try to make  even layers as much as possible.
9. Make the sugar syrup by adding 1/2 cup sugar into one cup water, Boil until it changes slightly from the watery texture. Dont make to too thick.
10. Add 2 tbsp alcohol to this syrup ,for the flavor.
11. Pock each layer of the cake with a fork,so that the syrup to goes in easily.
12. Wet each layer with the sugar syrup.
13.Take the whipped creme or make the whipped creme if you have whipping creme powder , according to the instructions in the tin.
14. Keep the bottom layer of the cake on a cake stand ,add a layer of whipped creme on top it and add some pitted cherries to it, make other two layers as well in the same way.

15. When all the layers are done add the whipping creme in the sides as well, as even as you can make.
16.Make chocolate curls by peeling the chocolate bar with a vegetable peeler and decorate the  cake.Add cherries on top
17. Keep it refrigerated for few hours to set it properly .Serve chilled.