ALMOND CAKE

 

ALMOND CAKE  

INGREDIENTS 

Maida - 2 cups
Baking Powder - 2 Tsps
Sugar - 1 cup
Milk - 1/2 cup
Oil - 3/4 cup
Eggs - 4
Vanilla Essence - 2 Tsps
Almonds - 1/2 cup chopped 

METHOD 

Preheat oven to 180*C for 15 minutes 
Grease and line a cake tin and set aside 
Beat eggs oil vanilla essence milk and sugar together in a bowl
Add sifted dry ingredients little at a time and mix well without lumps
Add in half of the chopped almonds and mix leaving the other half to garnish on top
Bake in the prepared tin for 35 - 40 minutes

Enjoy.  

Notes:

You can add chopped cashews or walnuts instead of almonds or even bake it without nuts.

Timing might vary with different brands of ovens available in the market 

WALNUT AND CHOCOLATE CHIPS BROWNIE

WALNUT AND CHOCO CHIPS BROWNIE

INGREDIENTS 

Flour - 1/2 cup
Eggs - 2
Baking Powder - 1/2 Tsp
Dark Chocolate - 60 gm
Softened Butter - 1 Tsp
Softened Butter - 113 gm
White Sugar - 1 cup
Coarsely Chopped Walnuts - 1 cup
Vanilla Essence - 1 Tsp 
Chocolate Chips - 1/2 cup

METHOD 

Preheat oven to 170*C for 15 minutes 
Grease and line a cake tin with butter paper 
Melt chocolate along with 1 Tsp butter 
Set aside the chocolate mixture to cool
Add vanilla essence to the cooled chocolate 
Sift flour and baking powder together and set aside
To softened butter add sugar and beat until pale and fluffy
Add in the eggs one by one and beat well
Add in the cooled chocolate and mix 
Add in sifted ingredients little at a time and fold 
Add half of the walnuts and chocolate chips and mix
Pour batter into the prepared cake tin
Spread remaining chocolate chips and walnuts on top evenly and lightly press
Bake in the preheated oven for 30 - 40 minutes 
Cool completely before slicing
Serve with vanilla ice cream drizzled with chocolate sauce 

Notes:
Timing might vary with different brands of ovens available in the market f
You can replace walnuts to almonds also use half the quantity of both nuts

 

BLUEBERRY MILKSHAKE

BLUEBERRY MILKSHAKE

INGREDIENTS 

Sweetened Dried Blueberries - 1/4 cup
Blueberry Crush - 1/2 cup
Vanilla Ice Cream - 4 scoops
Granulated Sugar - To Taste
Frozen Milk  - 1/2 litre 
Mint Leaves - To Garnish

METHOD 

In a blender pulse granulated sugar and sweetened dried blueberries 
Add half of the frozen milk and blend well
Add in rest of the frozen milk blueberry crush and vanilla ice cream
Blend well pour in tall chilled glasses
Garnish with a few blueberries and mint leaves 
Serve chilled immediately 

Notes:

You can use whipped cream to garnish if liked
You can replace granulated sugar with honey and dried sweetened blueberries to fresh ones
Adjust ingredients to suit your taste

 

EGGLESS CHOCOLATE CAKE

 

INGREDIENTS 

Flour - 1 1/2 cups
Cocoa Powder - 1/4 cup
Baking Soda - 1 Tsp
Granulated Sugar - 1 cup
Water - 1 cup
White Vinegar - 1 Tbsp 
Vanilla Essence - 1 Tsp
Flavourless Oil - 6 Tbsps 

METHOD 

Preheat oven to 180 C for 15 minutes 
Grease and line a baking tin and set aside
Sift flour baking soda and cocoa powder 
Add in the granulated sugar and mix well
To water add in the vinegar oil and vanilla essence and mix well
Pour in the wet ingredients gently to the dry ingredients and mix
Pour into the greased baking tin and tap gently 
Bake in the preheated oven for 30 - 35 minutes until a toothpick inserted into the centre of the cake comes out clean

Notes:
I used room temperature water
Timing might vary with different brands of ovens available in the market 

BANANA WINE

BANANA WINE 

INGREDIENTS 

Ripe Palayan Kodan Banana - 15
Instant Yeast - 1 Tsp 
Sugar - 3/4 Kg
Water - 1 litre 

INGREDIENTS TO CARAMALISE

Sugar - 1/4 Kg
Water - 1 cup

METHOD 

Boil and cool the water for wine and set aside
Peel the banana skin and chop into fine pieces
Drop in the banana pieces into a clay pot ( Barani ) or a wide mouthed glass bottle.
To the cooled water add yeast and sugar 
Mix once and pour over the mashed banana 
Mix with a dry wooden spoon and cover bottle with a muslin cloth and tie up
Leave in a dark place for 15 days
Every alternate day stir the banana wine mixture once with a dry wooden spoon
Cover with cloth and tie up
On the 15th day strain the wine through a clean muslin cloth and set aside
Heat sugar and water in separate pans
When you get the desired colour pour the hot boiling water on to the caramelised sugar and mix well
Now remove pan from stove and allow it to cool
Once it’s cool pour caramel to the wine and mix well
Store wine in clean fry sterilised glass bottles 
Use banana wine after two weeks

Notes:

Palayan Kodan Pazham is a small variety of native banana available in our place
Make sure the clay pot ( Barani ) or wide mouthed glass bottle is dry 
Do not use plastic or steel containers for making wine
See to that the instant yeast you use is of good quality 
Take care while adding hot water yo the caramelised sugar as it splutters
Check expiry date of yeast before you use
Follow step by step instructions for the best banana wine 
The wine in picture was made in November 2019.
At first it was golden in colour 
With time colour has changed and tasted so good 


L

CHICKEN LIVER PEPPER ROAST

CHICKEN LIVER PEPPER ROAST 

INGREDIENTS 

Chicken Liver - 500 gm

Onion - 1 
Crushed Pepper - 2 Tbsps 
Red Chilli Powder - 1 Tsp 
Fennel Powder - 1 Tsp 
Turmeric Powder - 1 Tsp 
Dry Red Chillies - 3
Fennel Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Coconut Oil - 5 Tbsps 
Salt - To Taste

INGREDIENTS TO COARSELY POWDER 

Peppercorns - 1 Tbsp 
Fennel - 2 Tbsps 
Curry Leaves - 1 Sprig 

Dry roast the above ingredients coarsely powder and set aside

METHOD 

Clean and wash chicken livers
Add red chilli powder turmeric powder crushed pepper and salt to taste
Mix well and marinate for 30 minutes 
Heat coconut oil in a pan

Add in fennel seeds curry leaves and dry red chillies 
Once they splutter add in the sliced onion and sauté until golden 

Now add in the marinated chicken livers
Stir for a minute cover and cook in medium flame 
Stir at intervals until well cooked
Add in half of the powdered ingredients and mix well 
Lower flame and continue to cook turning the livers now and then
Add in remaining of the powder mix well and remove pan from stove
Serve hot 

Notes:

Adjust spices to suit your taste
Add ginger garlic paste if liked
Shallots can be used instead of onion

EGG MANCHURIAN

 EGG MANCHURIAN 

INGREDIENTS  FOR STEAMING EGGS

Eggs - 6
Onion - 1
Green Chillies - 3
Pepper Powder - 3 Tsps
Salt - To Taste
Oil - 1/2 Tsp

METHOD 

Slice the onion and green chillies fine 
In a bowl add the eggs and whisk well
Add the finely chopped onion green chillies salt to taste and pepper powder to the beaten eggs
Transfer the egg mixture to a lightly greased bowl or dish
Steam for 20 - 25 minutes 
Cool at room temperature and set aside until used

INGREDIENTS FOR COATING

Steamed Eggs
Cornflour - 1 Tbsp 
Plain Flour - 2 Tbsps 
Crushed Peppercorns - 1/2 Tbsp
Water - As Required 
Salt - To Taste
Oil - As Required 

METHOD 

Remove steamed eggs from the bowl with care slice into cubes and set aside
Take plain flour cornflour crushed pepperc and salt in a bowl
Add water to the mixture and mix well without lumps
Heat oil in a pan in medium flame 
Dip the steamed egg cubes one by one in the batter coat well and fry in the oil
Set aside until used 

INGREDIENTS FOR MANCHURIAN 

Onions - 2
Green Chillies - 8
Garlic Cloves - 5
Ginger - 1 inch piece
Kashmiri Chilli Powder - 1/2 Tbsp 
Crushed Peppercorns - 2 Tbsps
Red Chilli Sauce - 2 Tbsps 
Tomato Sauce - 2 Tbsps 
Soy Sauce - 1 Tbsp 
Cornflour - 1 Tbsp 
Water - 2 Tbsps 
Salt - To Taste
Oil - As Required


METHOD 

Chop fine the onions green chillies garlic and ginger
Add water to the cornflour in a bowl mix well without lumps and keep aside
Heat oil in a pan and add in the garlic sauté until golden 
Add in the chopped ginger and sauté until raw smell is no more 
Add in the chopped onions and green chillies 
When onions turn golden add in the sauces stir well
Add in the Kashmiri chilli powder crushed peppercorns and salt to taste
Add in the fried egg cubes and sauté until well combined 
Add in the cornflour slurry and toss the fried egg pieces until well coated 
Serve hot garnished with chopped coriander leaves and spring onions 

Notes:

I haven’t used spring onions or capsicum
Chop fine one small capsicum and use if liked
Add sauces salt and spices to suit your taste