Saturday, July 21, 2018

Lemon Frosted Lemon Cake

  • Unsalted butter : 1 cup
  • Granulated sugar : 1 cup
  • Vanilla essence : 1 Tsp
  • Eggs : 4
  • Zest of one large lemon
  • All purpose flour : 2 cups
  • Baking powder : 2 Tsp
  • Salt : ¼ Tsp
  • Fresh lemon juice : ¼ cup

Pre-heat the oven to 180°C. Sift together flour, baking powder and salt twice. Beat the butter and sugar till it turns creamy and pale in colour. Then, add eggs one by one into this and beat well after each addition. Scrape down the sides of the bowl. Add vanilla essence and lemon zest. Next, add the flour mixture and lemon juice alternatively into the egg mixture by 3 batches. Mix it till it turns creamy. Transfer the batter into a greased cake tin and bake it for 40 to 45 mins. Remove it from the oven and cool it completely.

For Frosting :
  • Sifted icing sugar : 1 cup
  • Fresh lemon juice : 2 to 4 Tbsp
For the frosting, mix the lemon juice with the sifted icing sugar. Pour this lemon glaze over the cooled cake and allow it to set properly.

(Note: I felt that the lemon glaze in the recipe was a bit tangy for our taste. So, add the lemon juice for the frosting according to your taste.)

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Friday, July 13, 2018

Fish Curry with Coconut Milk

  • Fish : ½ kg
  • Onion : 1 
  • Garlic : 2 Tbsp
  • Ginger : 1 Tbsp
  • Green chilly : 5
  • Curry leaves 
  • Chilly powder : 2 Tsp
  • Turmeric pdr : ½ Tsp
  • Coriander powder : ½ Tsp
  • Thick coconut milk : 1 cup
  • Semi-thick coconut milk : 1½ cup
  • Kudampuli (Malabar tamarind, fish tamarind) : 2 pieces
  • Dry chilly : 3
  • Mustard seeds : 1 Tsp
  • Fenugreek seeds : ¼ Tsp
  • Shallots : few
  • Coconut oil : 3 Tbsp
  • Salt

Clean and cut the fish into medium pieces. Soak kudampuli in a little water and keep it aside. Put the fish into a chatti (clay pot) along with sliced onion, garlic, green chilly, curry leaves, chilly powder, turmeric powder, coriander powder, 1 tbsp of oil and salt. Combine all the ingredients well and keep it aside for 15 minutes. Then, add the soaked kudampuli and semi-thick coconut milk and mix it. Cover and cook it in medium flame. Then, reduce the flame and pour the thick coconut milk. Heat it for a couple of minutes and remove it from fire. Heat coconut oil in a pan and add mustard seeds and fenugreek seeds. When it splutters, add sliced shallots, curry leaves and dry chilly. Saute it for a few minutes and pour it over the fish curry. Serve it with hot rice.

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