[The below ingredients are sufficient to create two 8" cakes.]
Jam 2 Tbsp
Dry fruits 650 g
Orange juice ½ cup
Granulated sugar 6 Tbsp
Vanilla extract 1 Tbsp
Rum / Brandy 5 Tbsp
Lemon juice 1 Tbsp
Powder of 1" stick cinnamon
Grated nutmeg 1
Powder of 12 cloves
Mix everything together in a clean jar or container. If you plan to keep this mixture for more than a day, keep it refrigerated.
For the caramel:
Granulated sugar 1½ cup
Hot water ¾ cup
Put granulated sugar into a heavy bottomed pan and heat it in medium to high flame untill it reaches black in colour. At this point, switch off the flame and slowly pour the hot water little by little into the caramalised sugar. Keep it aside.
For the cake:
Pwd sugar 300 g
Unsalted butter 250 g
Eggs 5 separated
Granulated sugar 6 Tbsp
All purpose flour 200g
Baking pdr 1½ Tsp
Cashew nuts 100 g
Milk ¾ cup
Rava 50 g
Grease and line the bottom of the two 8" inch cake pans with butter paper and keep it aside.
Beat the egg whites and 6 tbsp granulated sugar till it turns glossy and stiff. Cream the butter and powdered sugar till it becomes fluffy. Then add the egg yolks one by one and beat well after each addition. Put the soaked dry fruits and mix it. Then add the dry ingredients (flour, baking powder and rava) into it and mix well. Pour the milk and caramel syrup into this. Finally, fold in the beaten egg whites. Transfer this onto the greased cake pans.
Pre-heat the oven into 180° C. Bake it for 1 hr 45 mins. Baking time varies from oven to oven.
Pre heat the oven at 180° C for 10 min. Sieve together flour, salt and baking powder twice and keep it aside. Beat sugar and butter till it becomes creamy. Add egg one by one and beat well. Slowly add the flour into the egg and mix it. Pour milk and vanilla essence into this. Mix cocoa pdr in a little milk and add into the ¼ portion of batter. Pour half of the vanilla mix into the greased pan. Over it pour spoonfuls of chocolate mix. Again, pour the vanilla mix over it. Then swirl it using a knife or fork. Bake it for 35 to 40 mins.
Grind all the ingredients into a fine paste and keep it aside. Heat oil in a kadai and saute the onion until it turns brown. Add the grounded spice paste into it and roast it well till it is void of the raw smell. Then add the chopped tomatoes and salt. Cover it and cook well. When the tomato becomes soft, remove the lid and cook it for another 5 to 6 mins or until it becomes dark in color. Then put the chicken pieces and saute it for a few mins. Pour 1 cup of water into it and boil it. Cover it and cook it in low flame for 20 to 25 mins. Uncover and saute the chicken in high flame until it turns thick and dark in color.
[Recipe courtesy: Anjum's New Indian, Anjum Anand]
Beat the powdered sugar and butter together. Add the egg into it and mix well. Pour the vanilla essence into the mixture. Slowly add maida into it and knead it into a soft dough. Refrigerate it in the lower rack for 15 mins. Make lemon size balls of it and coat it in granulated sugar. Place them in a baking tray and bake it for 6 mins at 180° C. Take the cookies out and press the top of the cookie with your thumb. Again bake it for 8 to 10 mins. Allow it to cool and fill the top of the cookie with jam.
Beat sugar and butter till it becomes creamy and fluffy. Then add the egg and combine well. Add rest of the ingredients one by one and whisk it into a smooth batter. Pour it into the cake pan and bake it for 45 mins at 180° C (it took 55 mins for me). Remove it from the pan and cool it.
Wash and soak the rice for 15 mins and drain it. Heat ghee in a biriyani pot and add crushed ginger, garlic and green chilly. Brown it for a few mins and add the sliced onion. Saute it till it becomes transluscent. Reduce the heat and add turmeric pdr, chilly pdr, salt, tomato sauce, garam masala and curd into onion and saute it well. Then add ¾th of the chopped coriander leaves and mint into the above mixture along with sliced chicken and cook. Simultaneously, boil 3½ cup of water in another pan. When the chicken is half cooked, put the drained rice into this and mix it slowly. Pour the boiling water and lemon juice into rice. Cover and cook it in low flame. Remove it from fire and garnish it with kismis, cashews and fried onion.
Combine all the powders into a thick paste using vinegar and little water. Marinate the chicken with this and keep it aside for 1 to 2 hrs. Heat oil in a kadai and fry it well. (Heat oil well and reduce the flame after putting the chicken. Cover it and fry well).
Sliced onion 1 big
Crushed garlic 10 pods
Sliced green chilly 2 to 3
Curry leaves one handful
Combine all the ingredients and fry it in the same oil we used for frying the chicken. Transfer it onto a tissue. Then mix it with the fried chicken and serve it hot with rice or roti.
Preheat the oven to 180 deg C. Melt butter and chocolate together and keep it aside. Combine maida and cocoa pdr. Mix it with crushed cashew and walnuts. Beat sugar and egg till it becomes fluffy and pour the melted chocolate-butter mixture into this. Slowly add the flour and vanilla essence and mix well. Transfer this batter into a greased pan and bake it for 30 mins at 180 deg C.
Preheat the oven to 160 deg C. Mix flour and baking pdr and sieve it twice. Combine butter and powdered sugar till it becomes creamy. Then add the egg whites into this and beat well. Alternately, add flour and milk (beginning and ending with flour) into egg white and mix it using a wooden spoon. Finally mix the vanilla essence, pour the batter into a greased pan and bake it for 40 mins at 160 deg C. (It took 53 mins for me.) Transfer it to a wire rack and cool it.
Clean the leaves and slice it thinly. Crush coconut, shallots, chilly and turmeric pdr. Heat oil in a kadai and splutter mustard seeds. Then add sliced shallots and curry leaves. Saute it and add the crushed coconut and required amount of salt. Finally place the sliced leaves into it and combine well. Sprinkle little water over the leaves and cook it.
Clean and cut chicken into medium pieces. Marinate it with ginger- garlic paste, pepper pdr, lime juice and salt for 1/2 to 1 hr. Then, microwave it in high power for 2 to 4 mins. Keep it aside and cool it.
Crushed cornflakes 2 cup
All purpose flour 1 cup
Pepper pdr 1 Tsp
Crush the cornflakes and keep it aside. Mix salt, all purpose flour and pepper pdr well. First roll the cooked chicken pieces in flour mixture, then dip it in beaten egg and roll it in crushed cornflakes. Heat oil in a kadai and fry it. Since it was cooked before, we do not need to fry it for a longer period. Serve it with tomato ketchup or garlic sauce.
Clean and cut bittergourd into lengthwise pieces. Mix it with little salt and vinegar and keep it aside for 1 hr or more. Squeeze it and keep it aside (the above procedure helps to decrease the bitterness). Heat oil in a kadai and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced ginger, garlic and green chilly. Saute it for few mins and add a pinch of turmeric pdr and salt. Pour water and vinegar into this and boil it well. Reduce the flame and place the bittergourd, mix it and remove it from fire.
(You can increase or decrease the amount of chilly and vinegar accoding to your taste).
For preparing soft puttu, put equal amount of cooked rice (I use Kerala kuthari), roasted rice flour and salt in a mixie and grind it just once or twice. Don't grind it continuously or too much. Transfer it to a bowl and add half of the coconut and mix well. Check the salt.
For preparing puttu, put a layer of grated coconut into the puttu kutti (puttu maker) followed by rice flour and then again a layer of grated coconut. Steam it for 5 to 8 minutes until the steam passes from the top of the puttu kutti. Serve it hot with cherupayar mezhukkupuratty (moong dal) and pappadam.
Clean and cut the bhindi into medium pieces and cook it well adding little water, just enough to keep the bhindi submerged. Allow it to cool and seive the extract. Add double quantity of water or more into the extract untill it reaches a watery consistency and keep it aside. Heat ghee or butter in a kadai and saute sliced shallots till it turns light brown. Then add turmeric pdr and pepper pdr into this and mix well. Pour the extract
(along with water) into this and boil it well. Finally add required amount of salt and combine well. Remove it from fire. Serve it hot.
Powder the cashews well using grinder. (Do not use the cashews direct from the fridge. Thaw it first.) Next, boil sugar and water and stir it continously. When it reaches a one-thread consistency, add the powdered cashew into it and mix well. Reduce the flame. When it boils and the cashew paste gets thick remove it from fire. You can check the consistency by rolling a pinch of cashew paste between your fingers. If it's the right consistency, it will roll into an non sticky ball. Stir it for a few more mins and transfer it to a flat surface or to the counter top and knead till it becomes soft and smooth. If the dough appears dry, sprinkle little milk into it and continue kneading. Grease a dish or plate with little ghee and roll it about 1/2 inch thickness and cut it diagonally.
Clean and cut the chicken into medium pieces. Marinate it with pepper pdr, salt and little turmeric pdr for 1 to 2 hrs. Then shallow fry it and keep it aside. Grind together shallots, garlic and ginger. Add both the chilly pdrs and turmeric pdr into this and make a fine paste. Heat oil in a kadai and splutter mustard seeds and curry leaves. Brown the above prepared paste till dark and the oil gets separated. Put sliced onion and saute until it becomes soft. Then add the chopped tomatoes and cook it (do not add water). Add the shallow fried chicken and garam masala and cook well. Finally add the cashew paste till it is warm. Remove it from fire. Serve it with palappam or hot rice.
For the sugar syrup, boil water with sugar and cardamom pdr till the sugar completely dissolves. Keep it aside. Sieve the all purpose flour and baking soda. Add milk powder into this and combine well. Make it into a smooth dough using oil and required amount of milk. Make small balls from it. Fry it in oil and soak it in sugar syrup. Heat it in low flame for few minutes and remove it from fire.