Fresh strawberry cake

very ripe fresh strawberries- 200-250gm
1/4 cup milk
6 eggs
2.5 cups of maida
2 cups of sugar
1teaspon baking powder
1 teaspoon salt
Butter 200 gm. softened

1. Cut the strawberries and add sprinkle some sugar on it.. to soften it. Then run it in a mixer along with sugar to make a puree .. set aside some pieces to add into the dough as such as well as to decorate.
2. Preheat oven to 250 degrees and prepare pans: spread a thin layer of butter throughout the pan and sprinkle some flour else you can use butter paper.
3. Combine puree, milk, beaten eggs, mix with fork until well blended.
4. Then in another bowl, mix the flour, sugar, baking powder and salt. Then fold in the butter. Now add in the liquid mixture and hand beat for 2-5 mins.
5. Add the cut pieces of strawberry to the dough mixture.Divide the batter evenly among two pans and smoothen the tops.
6. Bake for about 20 minutes or until the cake is done. Let cakes cool completely.

The cake had amazing texture and taste.. :)However, the icing that I tried to make was mostly a disaster..I tried to make the icing for the cake with strawberry puree, gelatin, cream and icing sugar.. what I got was more like a pudding :(.. so any suggestion for making the icing for the cake ppl ?

Chettinad chicken curry

Chicken - 750gm to 1Kg,

Lemon/tamarind / curd

Onion – 2 big ones sliced

Tomato – 2 big ones, chopped

Turmeric powder - 1/4 teaspoon

Salt - to taste

Oil

Curry leaves,Coriander leaves, Pudina leaves- garnishing

1 bay leaf

Paste:

Green Chillies - 3 nos

Garlic - 2 big cloves

Ginger - 1 inch piece

Poppy seeds - 1 teaspoon (Soak in 1 tablespoon warm water for 10 minutes)

Masala:

Black Pepper - 1 teaspoon

Cumin seeds - 1 teaspoon

Fennel seeds – 1 1/2 teaspoon

Coriander seeds - 1 tablespoons

Dry red chillies - 6 nos ( you can vary this depending on how spicy you want)

Channa dal – 1 table spoon

Cardamoms - 2 no

Cinnamon - 1 inch length

Cloves -2 nos

Nutmeg

mace– a little

Star anise- ½

Curry leaves - 1 string

Coconut- ½ cup, sliced

Marinate the chicken (skinned and washed) with a spoon of turmeric powder, ½ of red chilly, salt and either lemon juice from a ½ lemon or that of tamarind or curd (1 tablespoon) ( helps in marination) for 20 to 30 mins

In the meantime:

In a pan, dry roast the ingredients given for Masala for 2-3 minutes till the pepper and cumin seed crackle (channa dal should just get brown) , cool and grind it to a powder. Keep aside.

Then, make a paste of green chilly, ginger, garlic and poppy seeds.

Heat Oil (1/2 to 1 table spoon) in a bottom heavy pan or a pressure cooker. Add onions and curry leaves, pudina and a bay leaf. Saute them till onions till they are golden brown but soft ( can add a bit of salt to accelerate this process)

Then add paste(of chilly, ginger, garlic, poppy seeds) and saute for a minute or so. Then add the chopped tomato and turmeric powder and stir in for 2-5 minutes for the tomato to cook in..

Add in the marinated chicken cover and cook . Chicken will leave out some water now while cooking and will also cook in its own fat ( hence the less oil initially). Stir in between for proper cooking. Once the chicken is like half cooked, add in the masala and little water and cook till chicken is fully done.

( you could pressure cooker the chicken , adding in masala for like one whistle as well).Once done garnish with coriander leaves.

I love it with Dosa or steamed rice

Smoked Chaach(Buttermilk)

Buttermilk
salt
garlic,ginger,green chilly
jeera
mustard seeds
curry leaves
coal

mix very little 3G's in the butter milk.add salt and jeera.
take some ghee and put mustard seeds and curry leaves.let it splutter.
mix it in the buttermilk.
make the coal red.put a few drops of oil.when the smoke starts coming out,put the glass upsude down on it.please use only steel glass as the other one might break.
once the smoke is collected in the glass,pour the buttermilk in it.
u wud never have had something like this before so do try it.

Tandoori Gobi

Ingredients:
1 Cauliflower
2 onions
1 capsicum
besan
curd
ginger,garlic,green chilli
kasuri methi
ajwain - 1/2 tsp
coal 1 piece

Method:
Cut the cauliflower into medium pieces.clean and half cook it in some oil.
chop onions and capsicum into watever size u like.cook them well and keep aside.
mix 2 tblsp of besan,2 tblsp curd,ginger gar lic green chilly paste,salt,kasuri methi,ajwain and marinate the cauliflower in it for min 15 mins.the longer you marinate,the better.
in a kadhai take oil and cook the marinated cauliflower.once done,add the onions and capsicum.
take it out in some vessel a little big with a lid.
now take the coal and heat it.when its red put it in a kinnum.keep the kinnum in the centre of the vessel surrounded by the cauliflower.put some oil on the coal.as the smoke comes out put the lid immidietly.leave it for sometime.
you wil get the smoked tandoor effect.

Pongal- Ven pongal, Sakkarai pongal and rava pongal

Ven pongal

raw Rice to moong dal 1:1 ( For 5 of us , I use (1.5 cup of rice and 1.5 cup of dal))
1 cup milk
Cumin seeds
Black pepper
Ginger ( cut to very small pieces,, then lightly smashed.)
curry leaves
Oil 3 table spoons
Ghee 1 table spoon
salt to taste

wash and soak the rice and dal mixture for 15 mins
Add water to this mixture in the ratio of 1:3. add a cup less . so for the 3 cup of rice and dal mix, I add about 8 cups of water. add salt to taste. cook it in the pressure cooker .. 3 whistles.
When it is done, mash it nicely with the back of the ladle. Then mix in 1 cup of milk. (this gives the extra creamy taste but is optional.)
In the meanwhile,in a kadai/ennai karandi heat oil, put in the black pepper and when it crackles add cumin seeds and switch off the flame. Add curry leaves and ginger to this saute for few seconds.
Mix the spices to the cooked rice and dal.
heat the ghee and then add to the pongal as a final step.. it gives awesome flavour to the pongal.
If you prefer the completely non-sticky pongal - just increase the amount of oil and ghee..

my mom's version is : in the pressure cooker.. add the oil, saute pepper, cumin seeds, curry leaves, ginger for half a minute and then add the rice and dal mix with the water and salt. pressure cook it.. 3-4 whistle. when done mix in the milk..and ghee.. pongal is ready to serve.

adding fried cashew will also add to the taste of the pongal.


Sakkarai (sweet) pongal

raw Rice : dal : powdered or grated Jaggery 1:1:2 (3/4 cup of rice and 3/4 cup of moong dal, 1.5 cup jaggery)
cashew and raisin
wash and soak the rice and dal mixture for 15 mins
cook it just as in the case with ven pongal but do not add salt
When it is done, mash it nicely with the back of the ladle. Then mix in 1 cup of milk.
while constantly mixing in the rice and dal over low flame, add in the powdered/grated jaggery. ( if you worry that the jaggery might have some stone or mud, then to the powdered jaggery add abt 1-2 tablespoon of hot water and mix it well . then strain it. .this Syrup can now be added to the cooked rice and dal.).
heat the ghee, add the the cashew nuts and raisins and fry in a low flame till it cashew becomes golden brown colour.
mix it into the pongal..


Rava pongal

Instead of rice use rava
rava and moong dal 1:0.5
Ghee 3tablespoon
curry Leaves
Ginger
Blackpeppercorn
Cumin Seeds
Salt to taste

Pressure cook the moong dal with 1 cup of water.
Fry the rava without any oil till golden. let it cool by spreading it on a plate.
In heavy bottomed pan, add the ghee and fry the black pepper and cumin seeds, chopped ginger, curry leaves. add 2 cups of water to this along with salt to taste and let it boil.
To the boiling water, mix in the cooked moong dal. then add the fried rava in small measures and stir continuously till the rava is cooked completely.
Once done you could add little ghee.. . as with most things fried cashew nuts are optional too..

My mom version.: no dal. .and rest of the recipe the same.. and she uses powdered black pepper.. tastes great too .. and is one of the quickest tiffin to make.

I love the ven pongal and rava pongal with spicy coconut and pottukadalai ( roasted gram -I think) chutney and sambar.. But it tastes great with vathakozhambu or pullikozhambu as well.

custard pudding

Marie biscuits or any neutral taste biscuit - 1 packet
instant coffee powder - 2 tblsp (to make coffee decoction or if you have filter coffee decoction, its even better! )
vanilla custard powder - 4 tsp
milk - 1 litre
sugar - as required

1) Make a decoction using coffee powder and hot water. The decoction should have a strong taste of coffee and also shouldn't be too watery.
2) In the meantime, prepare custard as per the instructions on the packet- Boil milk and sugar, add custard powder mixed with 1/4 l of milk to the mixture and allow it to thicken. It shouldnt be too thick(it should be pour-able)
3) take a mould/ bowl in which you want the pudding to be set. Dip each marie biscuit in the decoction and make a layer of coffee dipped biscuits in the bowl. Then pour custard on top of it. Make another layer of biscuits etc. and then continue till you are done.
4) Close the bowl(dont forget) and let it set in the fridge for about 6-8 hrs.
5) Once set, you should be able to cut slices of it. You can add any topping to it (chocolate sauce, nuts, etc. )and eat it :) . it tastes yum!

Dum Biryani

Ingredients:

For the Rice:
Basmati Rice
Tej patta,clove,black elaichi,dal chini,star anise,mace,lemon,haldi,garam masala

For the Gravy:
Onion chopped,tomatoes chopped,ginger garlic green chilli paste,pudina and coriander leaves,curd,vegetables
biryani masala-i use the parampara one.

for garnishing:
kesar soaked in milk,fried onions,coriander leaves and fried cashew

method:
cook everything together under the rice section and keep it aside.u can remove all the items from tthe rice once its done coz the flavour is all we need.
for the gravy,take some ghee in a kadhai.add saunf,dal chini,cloves,elaichi,star anise,mace and black pepper.then add the onions followed by ginger garlic paste.once done add the pudina and coriander leaves.then add the tomatoes followed by salt,turmeric and biryani masala.
the vegetables like carrot,beans,cauliflower,peas can be sauted seperately and added to this.
then add the curd and mix well.the gravy is ready.
take a big bowl and make alternate layers of rice and gravy.3 layers of rice and 2 of gravy.
top it with friend onions,cashew,coriander leaves.add the kesar and close it.put it in the microwave for 5 mins.

Aloo Dum thick

A small variation to meera's aloo dum recipe
:aloo- small ones 10-15
big onions - 2
tomato - 2
garlic pieces - 10
ginger - small piece
green chilly - 2
tej patta,dal chini,clove and elaichi
turmeric,salt,dhaniya powder,jeera powder,garam masala,red chilly powder
besan,curd,kasuri methi
soaked cashew and soaked kesar.

boil the potatoes,one whistle or max 2.
gring the onions,garlic,ginger and chilly together.
in some mustard oil add the tej patta,dal chini,cloves and elaichi.
add the onion mix paste in it.let it become brown.
grind the tomatoes and cashew and add it to the onion paste.
add some salt,sugar,dhaniya powder,jeera powder,haldi,red chlli powder and garam masala.
peel and potatoes.in a vessel add 2 tsp besan and 2 tbsp curd,little kasuri methi,haldi and salt.to this add the potatoes and let them marinate.
after sometime add some oil to the tawa or kadhai and roast the potatoes in it.
finally add the potatoes to the gravy and add the soaked kesar to it.
top it with some coriander leaves.

Litchi Pudding

Ingredients:
1 can Litchi
1/2 Can Cherry
1 packet gelatine
marie biscuit
butter
1 litre vanilla ice cream

take the icecream out in a big vessel and let it melt.
crumble the marie biscuit in mixie and adf melted butter and little milk to it.press it in the dish u want to set the pudding in.after making a layer keep it in the freezer.
cut the litchi and the cheery and small pieces.take the syrup of litchi and in 1 cup add 5 spoons of gelatine.
let it boil and leave it to cool.
in the melted icecream add the litchi and cherry and when the gelatine reaches room temperature add that also.
pour the mix on the dish kept in the freezer on the biscuit layer.
put it back in the freezer and leave it there till it sets.
top it with some grated chocolate.

Paneer Butter Masala

chop 1-2 oinions and 1/2-1 capsisum and roast them in oil/butter.
Boil 2-3 onions.grind it in mixie with some ginger, garlic and red chilly.
add it to the onion and capsicum.let it become brown.
boil 2-3 tomatoes.remove the skin and grind it. add to the previous mix.
soak some cashew and khus khus and grind and add.
put some salt, sugar, haldi, dhaniya powder and garam masala.
some kasuri methi.grate little panner in it as well.little malai/milk.
you can add fresh cream if u wanna make it heavy.then boil and add the paneer cubes.

VEG BIRYANI

Ingredients

garlic - 4-5

ginger - few pieces

patta - 2-3 pieces

krambu - 4-5

green chillies - 4-5

nalla grind into a paste

next u need veg finely chopped - carrot,beans,aloo,simla mirch,cauliflower,peas

onions - 2-3- finely chopped

tomatoes - 2 finely chopped

wash the basmati rice n then remove all the water n jus leave it to soak for abt 10-15 min

in the cooker, take a gud amt of oil.....add TEJ pattha......add the ground paste, let d paccha smell go...jus fry for 2-3 mins..then add

onions......n then tomatoes......n then add the basmati rice.........n fry it a little in it ...then add d vegs......add garam masala also........nalla mix everything.......

for 1 glass of basmati rice - u need 2 glass of water......+ 1/2- 3/4 glass finally extra for the vegs

n only after u add water, u shud put salt....- according to ur taste...usually abt 3/4-1 spoon

thts all.......add some ghee if u want konjam....n then mix everythin n keep it in medium flame for abt 15-20 mins.....

DO NOT put the weight........jus put a tumbler instead....no need to keep track of whistle n all......jus 15-20 min in medium/low flame......n u can chk aft tht once n then kep it longer if needed.....

thts it...ur briyani is done :)

Vettha Kozhambu (VK)

ingredients

tamarind(a little more than wot u use for sambar,say 4-5 pieces)
onions(cut of kutty kutty ones)
sambar podi
mustard,turmeric powder
red chillies(3-4)
curry leaves(optional)

nalla soak the tamarind in warm water for a while
in the mean time, add oil in the pan,a little more than usual....
put mustard n red chillies n curry leaves n turmeric powder
then put the onions n add the sambar podi (3 spoons) n keep fryin it nalla til d onions seem to hav soaked the powder
n then add the tamarind juice n add some water(small quantity)
add salt to taste
now keep it in low n place a lid n let it nalla cook,the raw smell has to go n it shud become slighta thick
appo appo keep mixin it .....ll prolly take like 15-20 mins or even more.......
wen the oil comes out frm the sides, it means it done......but still do chek the taste n accordingly continue or hav it ready to serve :)

thr is another method which my periamma does.........
aft puttin onions na, she fries jus the onions(no sambar podi) n then once its light brown she keeps tht onions asde separately
n then in the pan put tamarind n sambar podi n water n nalla boil tht(like u do for sambar)
n then once its kinda cooked u can add the fried onions
in this case the VK ll b liquidy, so u can use it more.......
in the first case, it mite becme thick

so see whichever way is comfi for u, u can try tht

Pulao and Aloo dum

Pulao
Ingrediants:
veg- carrot,aloo,beans,cauliflower,peas...

basmati rice - 1 glass
ginger garlic paste
oil and ghee(butter)
tej pattha....
green chillies - 2-3

Wash the rice n drain d water completely n keep it aside for 15 mins wid the lid on
cut the vegs, long n thin...u can see the pic i had sent n u ll get an idea.......u can cut it kutty kutty also, but cuttin it long makes it look nice :)

In a cooker, pour abt 3-4 spoons of oil and abt 2 spoons of ghee......put the basmati rice in it n mix the rice nalla in it
then add 1 spoon of ginger garlic paste...u can also add a small amount of garam masala
mix the rice well,till u see the oil coming out frm the sides
add the vegs and green chillies(cut long) and mix it all well......
once mixed well, u can add water....usually 1:2 ratio......since u hav taken 1 glass rice, add 2 glasses of water
only aft d water is poured u shud add salt...abt 1-1.5 spoons (acording to ur taste)
thats it......now closed d cooker n dont put the weight....instead use a tumbler(steel one if u hav)......place a spoon on the cooker n u can place d tumbler on it,thr shud b a gap
u can keep it on a medium flame for abt 15 mins n then put it on low flame for 5-10 mins n then turn it off.....
pulao ll b done ...yummy hot hot :)

ALOO DUM
Ingrediants:
aloo- if u can get those kutty kutty ones / big ones-5-6
onion -3
tomato - 4-5
garlic pieces - 4-5
ginger pieces - small quantity
tej pattha
ginger garlic paste -small amount
garam masala
chilli powder
coriander leaves konjam

boil the aloo and cut (if big ones) else,full kutty ones ....n mash 1-2 kutty ones for consistency...
cut onions and tomatoes to b ground in the mixer
add d garlic and ginger pieces
nalla grind it to paste

now in a pan, take a little more than enuf oil,abt 3-4 spoons......
put the ground paste in it,add turmeric powder,ginger garlic paste,chilli powder,garam masala and salt
it ll begin to therichify, so b careful....mix it all n close it wid a lid and keep it on low flame
keep checkin now n then.......u need to let it b tht way till u see oil separating frm the sides....thts wen u know it is done
now add the aloo n mix it well n add some water if needed.......d small mashed ones is for consistency, so tht it doesnt get v watery
close the lid again n let it mix well
it shud b done in like 5-8 mins

or u can also add 1/2-3/4 cup of milk and mix it all well and put it in cooker n leave it for 2-3 whistles....this ll give a proper gravy,hotel types
once its all over, jus chop d coriander leaves n spread on it

thats it , aloo dum and pulao ready for attack !!!!! :))

Lets begin wid our fav - Fried Maggi

fried maggi :)))

Preparation time (1/2 hour)

Ingredients
onion(finely chopped)
tomato(1 big - finely chopped)
paneer cubes(6-7 deep fried)

aloo (1 big - finely chopped)

cauliflower (10-12 small pieces)

garam masala(1/2 tbsp)
chilli powder(1/2 tbsp)
salt
oil(3-4 tbsp)
butter
cheese(optional)
water
n Maggi pkts(of course :) )

Preparation
Boil 1.5 glass of water for 1 pkt maggi,accordingly add enuf water for more pkts
add d maggi masala
n then add the noodles
once its done, keep it aside (dont let is become too dry or too liquidy)

boil the potato and cauliflower - not too much else ll get mashed....jus enuf and then drain the water keep it aside

Prep for the frying part side by side
take oil in a pan
deep fry the paneer till it becomes reddish brown
now add onions and tomato
add 1/2 spoon chilli powder and 1/2 tbsp garam masala

add the aloo and cauliflower too n mix it well.....

now fry it all well
now add the maggi prepared side by side
mix it well
add some butter on top n some grated cheese(if u like- not a must, but butter is a must-adds to the taste)

thts it hot hot fried maggi ready to serve :))))

u can also add green peas if u like.......