Condensed milk cake(Recipe from Easy cooking)

Ingredients:
1. All purpose flour - 1 1/3 cups
2. Sugar - 3/4 cup
3. Unsalted Butter -  2 sticks (1 cup)
4. Sweetened condensed milk - 1 cup
5. Eggs - 2
6. Baking powder - 3/4 tsp
7. Baking soda - 1/2 tsp
8. Vanilla essence - 1 tsp
A pinch of salt

Method:
Preheat oven to 425 F.
1. Beat the sugar and butter till pale and fluffy.
2. Add the condensed milk and mix well.
3.Sift the flour, baking powder and baking soda and add to this mixture. Mix well.
4. Add the eggs and vanilla essence. Combine well again.
5. Pour into a greased bundt pan and bake for about 30 - 35 mins till a toothpick inserted at the center comes out clean.

Okra Pachady by Nimmy Paul

Ingredients:
Okra(Lady's finger) - 250 gms ( chopped)

Curd- 1 1/2 cup

Coconut - 1/2 cup

Green chillies - 3 slit

Ginger - 1/2 " (chopped)

Mustard seeds - 1/2 tsp

Dried red chilli - 1

Curry leaves - 1 sprig

Oil

Coconut oil

Salt to taste

1. Saute okra in oil till the sides turn light brown in color. Remove and toss with salt.

2. Beat the curd well.

3. Mix together okra, curd, ginger, green chillies, coconut paste and salt.

4. Fry mustard seeds in coconut oil followed by red chilli and curry leaves. Pour over the dish and mix well.

Chicken curry

Ingredients:

Chicken - 250 gms

Onion - 2 (sliced)

Garlic - 4 flakes(sliced)

Ginger - 1" (sliced)

Garam masala - 1/2 tsp

Thick coconut milk - 1/2 cup

Curry leaves - 2 sprigs

Mustard seeds - 1 tsp

Coconut oil - 1/4 cup

To roast and grind:

Pepper- 1/2 tsp

Coriander powder - 2 tsp

Chilli powder- 1 tsp

1. Heat oil in a deep pan.

2. Add mustard seeds, fry.

3. Add the sliced ingredients, saute till light brown.

4. Add the masala paste and fry till oil separates.

5. Stir in the chicken pieces abd mix well to coat. Cook for few minutes.

6. Cover and cook till the meat is tender.

. Pour the coconut milk. Mix well and add the garam masala and curry leaves. Simmer and remove from flame.

This chicken curry goes well with appam and boiled rice.

Chicken 65 (Recipe 2)

Ingredients:

1. Chicken - 1 kg

2. Curd - 1 cup

3. Lime - 1

4. Ginger paste - 1 tbsp

5. Garlic paste- 1 tbsp

6. Coriander powder - 1 1/4 tbsp

7. Chilli powder - 1 tbsp

8. Aginomotto - 1/2 tsp(optional)

9. Soya sauce - 1 1/4 tbsp

10. Tomato sauce - 2 tbsp

11. Onion - 2 (big ones)

12. Green chilli - 5

13. Coriander leaves - 1 small bunch

14. Curry leaves - 4 sprigs

15. Red color

16. Salt to taste

17. Oil

Directions:

1. Cut chicken into small pieces.

2. Mix ingredients 1 to 10 along with red color and salt. Keep aside for 3 to 4 hours or overnight.

3. Cover and cook the chicken along with the marinade.

4. Remove the chicken pieces and reserve the gravy for later.

5. Shallow fry the chicken pieces.

6. Fry onions in the leftover oil. Add diced chillies and curry leaves. Saute for sometime.

7. Add the marinade and coriander leaves and fry till the gravy is dry. The gravy should reduce in amount and will be just enough to coat the chicken pieces. At this stage, you will see the oil separating from the gravy and the gravy will turn into a maroonish color.

8. Add the fried chicken and mix well. Continue cooking on low flame for 5 minutes by stirring in between.

Grilled corn salad - From food network

• 
  
• Ingredients:
• 1. Corn- 8 husks and silk removed
• 2. Red bell pepper - 1/2 of a medium sized bell pepper (diced)
• 3. Red onion - 1/2 of an onion (chopped)
• 4. Green onion - 2 tbsp (sliced)
• 5. Cilantro leaves - 3 tbsp (chopped)
• 6. Extra-virgin olive oil - 1/4 cup
• 7. Garlic - 1 tbsp (minced)
• 8. Lime - 1 juiced
• 9.Pepper and Salt to taste

1. Preheat the grill to medium. Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes.

2. Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

My little boy turned one!

Chicken Roast - My version

Ingredients:

Chicken - 3.5 lbs (Around 1.5 kg)

Onions - 2 sliced finely

Tomato - 2 chopped

Green chillies- 3 slit

Ginger - 2" chopped

Garlic- 5 cloves chopped

Curry leaves - 2 sprigs

Coconut oil as required

Marinade:

Coriander powder - 3 tbsp

Garam masala - 1tbsp

Chilli powder - 1/2 tbsp

Turmeric powder - 1/2 tsp

Water - Enough to make a paste

Salt to taste

Make a smooth paste with the above ingredients.

1. Marinate the chicken pieces with half of the marinade and set aside for 30 minutes.

2. Cover and cook the chicken pieces till the water oozes out. Do not cook completely. Drain the chicken pieces and save the liquid for later.

3. Shallow fry the chicken pieces preferably in coconut oil. If not use a combination of coconut oil and vegetable oil.

4. In the same pan, sautee the ginger- garlic till it starts changing color. Add the onions and sautee till golden brown.

5. Add the remaining marinade and fry till the raw smell of the masala goes.

6. Add the tomato and stir till it gets all mushed up.

7. Pour in the reserved liquid from cooking the chicken and let it boil.

8. Add the chicken pieces and stir well to coat the pieces with the masala. Add curry leaves.

9. Cover an cook the chicken till done. Then cook uncovered on low flame till the gravy thickens and becomes a nice dark brown color. This should take around 15 - 20 minutes.

This dish goes well with steamed rice, appam and chapathi.

Marble Cake - From Martha Stewart's collection

Ingredients:

Butter - 1/2 cup (1 stick)

Cake flour - 1 3/4 cups

Baking powder - 2 tsp

Salt - 1/2 tsp

Sugar - 1 cup

Eggs - 3

Vanilla extract - 1 tsp

Buttermilk - 2/3 cup

Dutch-process cocoa powder - 3 tbsp

1. Preheat oven to 350F. Butter a 9 by 5 inch loaf pan.

2. Sift together the cake flour, baking powder and salt and keep aside.

3. Beat the butter and sugar until light and fluffy.

4. Add the eggs one at a time, beating until combined after each addition.

5. Mix in the vanilla.

6. Add the flour mixture alternating with the buttermilk. Start and finish with the flour mixture. Set aside 1/3 of the batter.

7. In a bowl, mix cocoa and 3 tbsp of boiling water. Mix well and add to the reserved batter.

8. Spoon in the batter into the prepared tin in 2 layers. Each layer should have a checkered board pattern by alternating spoonfuls of vanilla and chocolate batter.

9. For the marbling effect, run a skewer or a knife through the batters in a swirling motion.

10. Bake for 40 - 50 minutes.

Spicy oven-roasted chicken

Ingredients

Chicken - 1.5 lb ( I used cornish hen)

Saffron threads - 1/4 tsp

Water - 1/2 tbsp (hot)

Garlic - 3 cloves, crushed

Ginger - 1 tbsp, grated

Chili powder- 1/4 tsp

Ground paprika - 1 tsp

Garam masala - 1 1/2 tsp

Juice of a lemon

Salt

1. Soak saffron in boiling water for 10 minutes.

2. Make a smooth mixture of all the ingredients and marinate the chicken with the spice mixture for 2-3 hours.

3. Bake at 350F until golden and tender.

Samosa

Ingredients:

For the pastry:

All purpose flour- 2 1/3 cups(12 oz)

Butter - 3 tbsp(melted)

Warm water - Around 3/4 cup

Salt to taste

For the filling:

Potatoes- 1 lb (cooked and mashed)

Cumin seeds - 1 1/2 tsp

Ginger - 1 tsp , chopped

Chili powder - 1/2 tsp

Green chili - 1, finely chopped

Cilantro - 1/4 bunch

Chaat masala - 1 tsp ( i used store brought ones)

Juice of 1 lemon

Salt to taste

Oil for frying

To make pastry:

1. Sift flour and salt into a bowl and stir in the melted butter.

2. Add enough warm water to form a firm dough.

3. Knead dough lightly until smooth.

4. Wrap in plastic wrap and set aside for 20 minutes.

To make the filling:

1. Heat around 4 tsp of oil in a pan, toast the cumin seeds until fragrant.

2. Stir in the ginger and add the mashed potatoes, chili powder and green chili. Cook for 3 minutes.

3. Add cilantro, chaat masala, lemon juice and salt. Mix well and remove from heat and let cool.

Assembling:

1. Divide the dough into 6 portions. Shape each portion into an oval and roll out on a lightly floured work surface until oval is 9 in long and 6 in wide.

2. Cut each oval crosswise.

3. Place one half-oval on your hand with the straight edge in line with your forefinger. Wet a finger and run along the straight edge to moisten.

4. Place fingers of your other hand in center of the half-ovel, folding in sides so edges overlap to form a cone. Press overlapped edges to seal and hold cone with open end uppermost.

5. Spoon the potato mixture into cone and use a wet finger to moisten edge of opening. Pinch edges of opening together to seal and enclose filling. Place samosa on a lightly floured baking sheet.

6. Repeat with remaining dough and potato filling.

7. Heat oil in a kadhai. Fry the samosas until crisp and dark golden brown,3-4 minutes.

For someone special... On his birthday...

My version of TIRAMISU!

Ingredients:

Philadelphia Ready to Eat Cheesecake Filling - 3/4 of a 14 oz tub

Heavy cream - 8 oz

Lady fingers(sponge fingers) - 2 3oz packets

Instant coffee powder - 2 tbsp

Hot water - 3/4 cup

Coffee liqueur or rum - 1 tbsp

Sugar - 1 tbsp + 1/2 cup

1. Dissolve the instant coffee in hot water and add 1 tbsp of sugar to it. Let it cool and add the liqueur.

2. Whip the cream and add 1/2 cup sugar to it. Continue whipping till it is light and fluffy.

3. Gently stir in the whipped cream into the cheesecake filling.

4. Arrange 1 packet of the ladyfingers in a square dish.

5. Brush half of the coffee mixture over the ladyfingers in the dish.

6. Spread one half of the cheesecake mixture over the ladyfingers.

7. Top with the remaining ladyfingers, brush with remaining coffee.

8. Spoon the remaining cheesecake mixture over ladyfingers.

9. Dust with cocoa powder.

10. Refrigerate 4 hours or overnight and Enjoy!!!

Strawberry Roulade

Ingredients:

1. Powdered sugar - 2tbsp

2. Eggs - 4

3. Granulated sugar - 3/4 cup

4. Cold water - 1/4 cup

5. Vanilla extract - 1 tsp

6. All-purpose flour - 1 cup

7. Baking powder - 1tsp

8. Salt - 1/4 tsp

For the Filling:

1. Heavy cream - 1 cup

2. Fresh strawberries - 8

3. Granulated Sugar - 4 tbsp

4. Water - 1/4 cup

Whip the cream till it forms stiff peaks. You can add powdered sugar according to your needs while whipping the cream. Cut 4 strawberries into small pieces and mix it with the whipped cream.

In a pan, heat water and sugar and add remaining strawberries to it. Mash up the strawberries when it gets soft. Continue till the liquid thickens into a jelly like consistency.

To make the roll:

1. Heat oven to 375F. Line a 15x10x1 -inch pan with foil and grease it with shortening. Sprinkle a clean towel with powdered sugar and set aside.

2. In a large bowl, beat the eggs till it gets thick and lemon colored.

3. Gradually beat in granulated sugar until light and fluffy.

4. Beat in water and vanilla.

5. On low speed, beat in the flour, baking powder and salt.

6. Spread the batter evenly on the pan and bake for around 8 to 12 minutes or until cake springs back when touched lightly in the center.

7. Immediately loosen cakes from edges of the pan and turn upside down onto the towel sprinkled with sugar.

8. While the cake is hot, carefully roll up the cake and the towel. Place it on a wire rack and let cool completely .

9. Carefully unroll the cake. Remove the towel. Spread the strawberry jelly over the cake followed by the whipped cream filling. Leave an inch border as the filling will spread out while rolling it up.

10. Loosely roll up the cake and wrap it in foil. Refrigerate for 30minutes.

11. Sprinkle with powdered sugar if required and cut it into 1 inch thick slices.

Pork Vindaloo

Ingredients:

Pork - 1kg

To grind :

Dried red chilli - 10

Whole Pepper - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Fennel seeds - 1 tsp

Cumin seeds - 1/2 tsp

Cardamom - 5

Cinnamon - 2 (2"inch piece)

Clove -6

Turmeric powder - 1 tsp

Green chillies - 2

Garlic - 1 whole pod chopped (reserve 1/3rd for later)

Ginger - 2 " piece chopped (reserve 1/3 rd for later)

Vinegar - enough to grind into a smooth paste

For the gravy:

Onion - 2 (sliced)

Tomato - 1

Green chillies - 3

Oil

Salt to taste

1. Cut the meat into big chunks.

2. Make a paste out of the ingredients mentioned above and marinate the pork. Leave it in the fridge overnight.

3. Pressure cook the meat for one whistle and wait for it to cool down. There will be some gravy too. Pop it into the fridge again for minimum 2 hours.

4. Remove the chunks of meat from the gravy. Reserve the gravy for later. Now slice the chunks of meat. Each slice should be 1/4 " thick.

5. Shallow fry these slices till they turn dark brown in colour. Make sure not to overdo the frying process as this will make the pieces hard.

6. In another pan, add oil and saute the onions till golden brown.

7. Add the reserved ginger and garlic and fry for a minute.

8. Add the green chilli and the tomato and saute till the tomato gets mushed up. Add a pinch of sugar at this stage.

9. Pour in the reserved gravy from cooking the pork. Mix well and saute till the oil separates. The gravy will turn into a nice dark brown colour.

10. Now add in the fried pork pieces and give it a good mix. Keep stirring for a minute.

Pork vindaloo is ready and it goes well with ghee rice and fried rice.

Chicken Biriyani

This is a very simple and delicious recipe invented by my mom. The best part is that you don't have to chop a whole lot of ingredients. Instead, you let the blender do all the job. Sounds good right?

Ingredients:

Onion - 2 big ones (sliced)

To marinate:

Chicken - 1 kg

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp

Garam masala - 3 tsp( You can substitute this with eastern biriyani masala if you have it)

Lime juice - 1 tbsp

Salt to taste

To grind:

Curd - 1 cup

Coriander leaves - 1 big bunch

Mint leaves - 1 small bunch

Garlic - 2 cloves

Ginger - 1 inch

Tomato - 1 medium

Green chillies - 3 or 4

For garnish:

Onions - 2 sliced

Cashewnuts - a handful

Raisins - 10

Ghee for frying the raisins and cashewnuts

Oil for deep frying the onions

Fry the onions till golden brown. Also fry the cashew nuts and raisins in ghee.

Spice powder:

Cinnamon - 2 sticks

Cloves - 4

Cardamom - 2

Make a coarse powder out of the spices mentioned above. This powder will be used during the final layering.

For preparing the rice:

Rice - 3 cups (washed and drained well)

Lime juice - 1/2 tbsp

Cinnamon - 4 (1" sticks)

Cloves - 5

Cardamom - 4

Oil - 1/2 tbsp

Salt to taste

Bring the water to a boil. Add the spices, lime juice , oil and salt to the water. Add the rice. Once the rice is almost cooked but not fully cooked, quickly drain and pour cold water over the rice. This is done to stop the cooking process. Rest of the cooking takes place in the oven.

Preparing the chicken:

1. Marinate the chicken with all the powders and set aside for 30 minutes. I usually cut and marinate the chicken the previous day. This way my work reduces the next day and the chicken will be marinated well too.

2. Grind the coriander leaves, curd, mint leaves, tomato, ginger, garlic and green chillies. Pour this mixture to the chicken. Set aside for 30 minutes.

3. Now take out the chicken pieces from the marinade and shallow fry it. Reserve the marinade as it will be used for making the gravy later. Also do not cook the chicken completely. This is done so that the chicken pieces remain firm during the cooking process to follow.

Making the gravy:

1. In a large pan, heat oil and add the sliced onions. Saute till it turns into a light brown colour.

2. Add the reserved marinade. Stir well. Cook for about a minute or two.

3. Add the chicken pieces and mix well.

4. Cover and turn the flame to low. Once the water from the chicken pieces comes out, turn the flame to medium and cook till the gravy becomes a nice brown colour.

Now the gravy is ready.

Final layering:

Keep the following items nearby:

1. Rice

2. Chicken gravy

3. Fried onions, nuts and raisins

4. Spices powder

5. Juice of a lime

6. Coriander leaves - 1 tbsp

Generously grease a baking dish. Layer the rice first. Use almost half of the rice. Then sprinkle 1 tsp of lime juice, half of the spices powder and half of the fried onions. Layer the chicken pieces with the gravy(use the entire chicken gravy). Top it with the remaining rice. Followed by lime juice, spices powder and coriander leaves. Cover tightly with a foil paper and bake at 350F for 30 minutes. After that, turn off the oven and let the dish remain in the oven for another 20 minutes. Now the biriyani is ready. Garnish it with the remaining fried onions, nuts and raisins.

Aviyal

Ingredients:

Vegetables - 3 cups cut into 1 inch thick pieces ( You can chose any vegetable of your choice. I usually have atleast 4 different vegetables like carrot, plantain, green beans and potato. If you can get drumsticks, add that too. If you like a soft vegetable in your aviyal, add a cucumber!)

Curd - 2 tbsp + 2 tbsp

Curry leaves - 2 sprigs

Coconut oil - 1 tbsp + 1/2 tbsp

Salt to taste

To grind:

Grated coconut - 1 cup

Turmeric powder - 1/2 tsp

Cumin seeds - 1 tsp

Green chilli - 2

1. In a non stick pan, mix together the vegetables, 2 tbsp curd, 1 tbsp coconut oil and salt. Cover and cook on low to medium flame by stirring occasionally. Be careful not to burn the vegetables.

2. Grind the coconut, cumin seeds and green chillies with little water. Add turmeric to it and blend it again.

3. Once the vegetables are cooked well(Do not overcook the vegetables), pour in the ground mixture and mix well. Cook for another 2 minutes.

4. Add the remaining curd. and also adjust the salt. Stir for a minute. Turn off the flame.

5. Add the coconut oil and curry leaves and give it a good mix.

Enjoy this dish with rice and sambar!!!

Pork Ularthiyathu ( Pork fry)

Ingredients:

To mix:

Pork - 1.5 kg (Select meat with little fat. This keeps the meat from drying out during the frying process)

Big onion - 1/2 of an onion (chopped)

Garlic - 2 cloves (chopped)

Ginger - 2" piece (chopped)

Green chilli - 2 (slit)

Coriander powder - 2 tbsp

Garam masala - 1 tsp

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - 1 sprig

Coconut oil - 2 tbsp

Salt to taste

To temper:

Shallots/pearl onions - 6 (crushed)

Garlic - 5 cloves (crushed)

Coriander powder - 2 tsp

Garam masala - 1 tsp + 1/2 tsp(reserved to put at the end)

Turmeric powder - 1/4 tsp

Pepper powder - 1 tsp

Curry leaves - 2 sprigs

Coconut oil - 3 tbsp

1. Mix together all the ingredients mentioned above and leave it for 30 minutes. Cover and cook the pork.

Tip : Do not add water. Cover the vessel and put on low flame for 5 minutes. The water from the meat will ooze out. Cook till the meat is well done.

2. Once the meat is done, put the flame to high to get rid of any excess water. Keep stirring.

3. In another pan, heat coconut oil and add the crushed shallots and garlic. Saute for a minute or till the shallots turn into a nice light brown colour. Note that the flame should be sonewhere between low to medium to make sure it doesn't get burned.

4. Add all the powders except for the pepper powder. Saute for 1 minute or till the raw smell of the masala goes.

5. Add the curry leaves and fry for another minute.

6. Add this to the pork and mix well. Adjust the salt. Add the reserved garam masala(1/2 tsp) and pepper powder and give it a good mix.

7. Now keep the flame low and stir the dish occasionally till it turns into a dark brown colour. Add extra coconut oil if the meat looks dry.

Enjoy this dish with hot steamed rice!!!

Channa Masala

Ingredients:

Cooked Channa - 3 cups (reserve the water left after cooking the channa)

Onion - 1 medium (chopped)

Tomato - 1 (chopped)

Garlic - 2 cloves (chopped)

Ginger - 1" piece (chopped)

Cumin seeds - 1 tsp

Channa masala powder - 1 1/2 tbsp

Turmeric powder - 1/2 tsp

Whole garam masala - Bayleaf , cinnamon, cloves, cardamom ( 2 each)

Lime juice - 1 tbsp(optional)

Coriander leaves - 4 tbsp (chopped)

Oil - 3 tbsp

Salt to taste

1. Heat oil in a non stick pan and add the cumin seeds and the whole garam masala. Saute till the cumin seeds changes colour.

2. Add the onions. To fasten the cooking process, always add a pinch of salt to the onions. This will help ooze out the water from the onions and fasten the cooking process.

3. Once the onions are light brown in colour, add the ginger and garlic and saute on medium flame for a minute.

4. Add the tomatoes, turmeric powder and the channa masala powder. Saute well till the tomato gets all mushed up.

5. Now add the water thats was reserved from cooking the channa. Just one cup or less will do. Wait for the mixture to boil.

6. Add the channa and mix well. Adjust the salt. Add the lime juice for more sourness. Cover it and let it cook for 2 mins.

7. Now mix well again. Garnish with coriander leaves and cover the dish and let stand for 15 mintues.

8. After 15 minutes, mix well again and it's ready to serve.

This dish goes well with batura or poori. The recipe for which I'll be posting shortly!

Fish curry

My cousin, Tina, tried it out and sent me the pics.... looks yummy Tina!!!

Ingredients:

Fish - 10 pieces (salmon/kingfish)

Shallots - 4 (crushed)

Garlic - 2 cloves (crushed)

Ginger - 1" piece (sliced)

Green Chilies - 2 (slit)

Tomato - 1 (chopped)

Turmeric - 1/2 tsp

Chilli powder - 2 1/2 tsp

Coriander powder - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Thin coconut milk - 1 1/2 cup

Thick coconut milk - 3/4 cup

Kodam puli - 3 small pieces

Vinegar - 1 tbsp (optional - for more sourness)

Salt to taste

Coconut oil - 4 tbsp

To temper:

Shallots - 5 (sliced)

Curry leaves - 2 sprigs

Coconut oil - 3 tbsp

1. Place the puli in some warm water(1/2 cup). After 5 mins, throw away the water and fill it again with the same amount of warm water.

2. In an earthern vessel(chatti), splutter the mustard seeds followed by fenugreek seeds in coconut oil.

3. Add the shallots, ginger, garlic and green chilli. Saute till the shallots turns light brown in colour.

4. Add the powders(turmeric, chilli, coriander) and stir fry for a minute.

5. Add the tomato pieces followed by puli along the water. Mix well and adjust the salt.

6. Once the curry starts boiling, add the second milk. Wait for the curry to boil again.

7. Slide in the fish pieces. Fish will take only 5 to 10 minutes to cook. So increase the flame after 5 minutes to reduce the gravy.

8. When the pieces of fish are visible on the top, reduce the flame and add the thick coconut milk. Adjust the salt.

9. Turn off the flame once the curry starts to boil. At this point, you can add the vinegar if needed.

10. For tempering, heat coconut oil in another pan . Throw in the shallots and curry leaves. Saute till the shallots turn light brown in colour.

11. Pour over the curry and mix well. Be careful not to break the fish pieces.

The curry should sit for an hour. So make sure you make it well ahead of time. Enjoy it with rice!

Chocolate Brownies

This one is for all those chocolate lovers......Yesterday, I happened to see a mug that had this writing on it.."Where there is chocolate, there are no worries!!!". And from then on I have been craving for something chocolatey.... and this how I got inspired to try out these amazing brownies that I saw on BBC cooking.. a site that my brother had sent me loooooong back but never got the time to check it out!

A quick look at the ingredients....

Ingredients:

1. Unsalted butter- 4 oz plus extra for greasing

2. Caster sugar - 6oz

3. Eggs- 2

• 4. Plain chocolate - 11/2 oz
• 5. Walnuts - 2oz (optional)
• 6. Vanilla extract - 1 tsp
• 7. Instant coffee granules - 1 tsp
• 8. Warm water - 2 tbsp
• 9. Baking powder - 1 tsp
• 10 . Plain flour - 2 oz
• 11. Cocoa powder - 2oz

• To serve:

• Icing sugar, for dusting
• 
  

1. Preheat the oven to 350F.

2. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.

3. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.

4. Chop the chocolate and put to one side.

5. Chop the walnuts, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.

6. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.

7. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.

8. Spoon the brownie batter into the prepared tin and level out the top with a spatula.

9. Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.

10. To serve, cut into rectangles and dust with icing sugar.

Cashew Peanut Chicken

This one is my mom's creation. She happened to taste a similar dish in a restaurant and had to recreate it. So she gave me a rough idea of the ingredients and said I could try it out with whatever sauces I liked! Given the freedom, I took this opportunity to try out most of the sauces I had in my refrigerator... and I must say, I was quite happy with the result!

Ingredients:

Chicken - 1/2 kg

Carrot - 1 cup (1 inch long thin slices)

Capsicum - 1 cup (1 inch long thin slices)

Onions - 1 small (thinly sliced)

Garlic - 2 cloves

Sugar - 1 tsp

Cashewnuts - a handful

Peanuts - a handful

Dried red chilli -5

Egg - 1

Corn flour - Enough to coat the chicken

Lime juice - 1 tbsp

Pepper - 1 tsp

Oil - 1/4 cup plus enough for deep frying

Salt to taste

To mix:

Tomato sauce - 1 1/2 tbsp

Soy Sauce - 2 tbsp

Teriyaki sauce - 2 tsp

Schezwan sauce - 2 tsp

Hot chilli sauce - 1/2 tsp

Honey - 1 tsp

Garlic powder - 1 tsp

1. Marinate the chicken pieces with lime juice, pepper and salt. Set aside for 15 minutes.

2. Add a beaten egg to the chicken and mix well. Put the chicken into a strainer. This is done to remove excess egg.

3. Toss the chicken pieces in cornflour. Again put the chicken pieces into a strainer to remove excess cornflour.

4. Deep fry the chicken pieces until they are nice golden brown in colour.

5. In a pan, add oil and throw in the crushed garlic. Remove the garlic from the oil when it starts to turn light brown in colour. Fry the red chillies and the nuts in oil and keep aside.

6. In the same pan, saute the onions till it gets translucent. Add the carrots and the capsicum and cook till they are done.

7. In a small bowl, mix together all the sauces and powders mentioned above. Add this to the vegetables and mix well. If you like to have some gravy, add quarter cup of chicken stock.

8. Add the sugar and throw in the chicken pieces. Toss it till the chicken pieces are well coated. Stir for a minute.

9. Transfer this to a serving bowl and mix in the fried chillies and the nuts.

This dish goes well with fried rice/noodles.