Custard flavored cake

Ingredients:

Custard powder 1/4rth cup
Refined flour 3/4 rth cup
Sugar 1/4 rth cup + 2 tsp
Butter 3/4 rth cup(butter+oil)
Vanilla essence 1 tsp
Baking powder 1 tbsp
Yoghurt 1/2 cup
Eggs 1

Method:


Mix baking powder, flour, sugar, custard powder in bowl and sieve.
Beat the butter and sugar. Add egg one by one and beat for a minute.
Now add sieved flour slowly and stir well. Meanwhile preheat the oven at 250 degree C .
Grease the baking tin with butter or arrange parchment paper in baking tin.
Transfer the batter into baking tin and bake at 200 degrees C for 25-30 minutes or until the knife comes clean.(If we insert knife or tooth pick it should come out clean)

Rasagolla

Rasagolla....... traditional and very old orissa dish melts softly. As we know combination of paneer and milk  results out excellent taste. It turned out very perfect deliciously when eaten along with sliced almonds. It just took 10-15 minutes to go into its making.

Ingredients:

Paneer 100 gms
Soji / Semolina / bombay Rawa 1 tsp
Sugar powder 1tsp
Elachi / Cardamom powder pinch
Oil for deep frying

Milk syrup:

Milk 2cups()
Sugar 3 tbsp(adjust according to your taste)
Elachi// Cardamom powder pinch
Saffron 1/2 tsp( soak in 1 tbsp of hot milk for few mins)

Method:

Take a bowl mix paneer, rawa, sugar powder and elachi powder. MIx well and keep a side.

Meanwhile heat oil, and prepare small balls. Once the oil is hot leave the balls carefully and fry. Remove them on to the absorbent paper when they turned into golden brown color.

Boil the milk add sugar, elachi powder, soaked saffron. Add fried balls and boil few more minutes. Switch off the flame and serve either hot or cold.

Vanilla Cornets

Ingredients:

All-purpose flour 1-1/2 cup

Butter 2tbsp

Sugar 2tbsp

warm Milk 3/4rth cup

Yeast 1 tsp

Salt pinch

Foil roll

Butter cream:

Butter 100gms

Powdered sugar 100gms

Vanilla essence 1/2 tsp

Low fat cream 1/2 cup

Method:

Add sugar, yeast in warm milk. Rest it for 15 minutes. After 15 mins you can see a foam with sour smell.

 Now take a bowl mix flour, salt, melted butter. In that add sufficient yeast mixture to make a dough. wrap it using cling and rest for an hour.

After an hour you can see the dough size is doubled. Punch the dough liberally for fe seconds and divide it into 7-8 portions.

Now wrap the bowl and rest it for one more hour.

Mean while prepare aluminium cones using aluminium foil. the procedure follows:

  -->Take 10" length foil and fold into half and then start folding slowly from one end to form a thin cone.

  -->Repeat the  same procedure to remaining foils.

After an hour knead each ball and roll it to form a long strip. No twist this to the aluminium cone. You can observe the pics how I twisted.

Take a baking tray arrange foil on it. Arrange the twisted cornets on the aluminium foil. Cover ith cling and rest it for half an hour.

After 1/2 hr brush the cornets ith ghee or melted butte and bake at 150 degrees C.(check in between and turn using holder). 

Remove  and cool it from oven once it was lightly brown.

Butter Cream

Mix all the ingredients in a bowl listed under butter cream.
Now beat slowly for few seconds at low speed. Later beat it in high speed till they form peaks.
Once the cornets are cooled, remove the foil cones and fill the butter cream using piping bags.

  

Tempered Black eyed beans

As you know that navaratri days are going on and I'm very busy in doing pujas and preparing prasadams(Naivedyam's/ offerings) for GODDESS DURGA DEVI. And today's naivedyam is bobbarlu/ black eyed peas in tadka. Only few ingredients are go into its making. And I offered this to ANNAPURNA DEVI(third day of navaratri).

Ingredients:

Black eyed beans/Bobbarlu1/2 cup
Salt
Red chili powder 1tsp
Grated coconut 2 tbsp


For tadka:

Oil 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder pinch
Dry red chili 1
Curry leaves 4
Chopped green chili 2 tsp

Method:

Soak black eyed beans for 2-3 hrs and cook till they are soft.
Heat oil for tadka. Once the oil is hot add items one by one listed under tadka. Saute well.
Adjust salt, red chili powder stir once and add the grated coconut. Saute once, dish out and serve.

LIVER curry

LIVER................my husbands favorite recipe . My husband cousin brought this from curry point center, that was the first time i have tasted the curry. Then i came to know that we can get the liver pieces separately from chicken vendors.One day we brought liver and I started thinking, whether to cook them in tempered sauce or exotic spices and i made a practical using spices freshly and this was an instant hit as the liver is very tender and fast to cook. Here is the recipe follows.......

Ingredients:

Chicken Liver 1kg
Chopped onions 2 cups
Slited green chilies 5
Cashew nuts 4-5
Ginger 1/4rth cup
Garlic 20 pods
Curry leaves
Oil 3-4 tbsp
Salt
Turmeric powder 1 tsp
Red chili powder

Powder masala:

Cloves 4
Coriander seeds 1/4rth cup
Cinnamon stick 4"(we need 2 four inches sticks)
Cardamom/Elachi 1
Fennel seeds 1/4rth tsp


Preparation:

Chop the liver pieces according to your required size.  Now wash and soak the liver with 1 tsp of salt and red chili powder.
Dry roast all the items in low heat. Switch off the flame when you get a nice aroma. Once they get cooled grind them into a fine powder.
Heat oil in a kadai. Once the oil is heated add chopped onions, green chilies and curry leaves. Saute till the onions are transparent.

Add freshly grounded ginger-garlic paste and saute for five minutes or till the raw smell goes away. Next add the freshly grounded powder, red chili powder, saute well and keep aside.
Now take another vessel heat 4tbsp of oil and add  liver pieces, stir carefully, cover and cook with a lid.
Stir in between very carefully. Once the liver is cooked well, remove the lid and cook for further few minutes without lid and the above masala that we kept aside.
Adjust salt and red chili powder according to your taste.
Dish out and serve with plain rice or roti................. 

Mini White chocolate muffins

Ingredients:

white chocolate chips 1 cup

Plain flour 2 cups

Milk 1 cup

Unsalted butter 1/2 cup 100 ml

Egg 1

Vanilla extract 1 tsp

Baking powder 1tbsp

Castor sugar 3/4rth cup

Salt pinch

Method:

Preheat the oven to 180C for 10-15mins.

Take a large bowl mix flour, baking powder and salt. Reserve.

In other bowl whisk egg, butter, vanilla extract and sugar. Don't whisk too much, you might get hard muffins.

Add the reserved flour, milk and mix gently for 20-30 seconds and add the white chocolate chips.

Fill the muffin paper cups upto 2/3rd and bake for 15-20 minutes or until springy touch

  

Snake guard in milk

SNAKE GUARD.................everyone use to say "shit, i hate it, ohhhhhhh  nooooooo.............. we dont like the smell.............".I dunno why people(especially my husband, my brother....) use to say such things when i got a topic of this guard. One day i prepared this recipe and served it when my hungry husband came for lunch. I was eagerly waiting for the result in panic, to my surprise, my 'H' said the curry is delicious and he asked me whether it is bottle or ridge guard. Because last night only we bought some fresh vegetables from the farmers market  and he told me to take ridge guard as they are very fresh and he did not noticed when i was purchasing the 'SNAKE GUARD' lol........ I told that it is ridge, you told me to take as they are very fresh(i'm trying to cover my laugh) . Finally when my husband completed his lunch i started laughing, and he was staring at me for what i'm laughing and came to know the truth that it is snake guard not a ridge guard. Proved that snake guard is very  very tasty than ridge or bottle guard.................:):)

potlakaya pallu

Ingredients:

Peeled and chopped guard pieces 2 cups
Chopped onions 1/2 cup
Slitted green chilies 4
Curry leaves 5
Milk 1 cup
Salt
Red chili powder 2tsp

Tempering:

Oil 3 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Turmeric powder pinch
Crushed garlic 1/2 tsp
Curry leaves 6

Method:


 Heat oil in a kadai. Add all the items one by one listed under tempering and saute for 2-3 minutes.
Add chopped onions and saute till they transparent.
Now add the chopped guard pieces, add pinch of salt. Stir well for 2 minutes, cover and cook with a lid.
Stir in between. Once the guard pieces are cooked add red chili powder, saute once, add milk and cook till the pieces absorbs the curdled milk.
No adjust the salt according to your taste and serve with rice or chapathi.

http://deliciouskitchenrecipes.blogspot.in/2011/10/pongalhot.html
http://deliciouskitchenrecipes.blogspot.in/2011/11/tamarind-rice.html,http://deliciouskitchenrecipes.blogspot.in/2011/11/tangy-fish-curry.html