Butter Cake

                Happy to blog the 20th post... Its the simple butter cake.Baking a cake was a long time desire for me.Finally it came true when me and Mano akka learnt it from her friend.Have made around 5 cakes so far.Its a easy and simple recipe to do.And here comes the procedure.Only few pieces were remaining so took snap with it :)

Ingredients:

Self-raising flour-300 gm

Sugar-300 gm

Butter-300 gm

Egg-300 gm(will count to 5 approx)

Vanilla essence-3 tbsp

Color essence-if needed(comes in yellow color naturally)

Method

1. Heat butter lightly in microwave.Then add sugar to it.Mix it well using a spatula.Mix in a deep curved large bowl
2. Beat it using a hand mixer.Mix well.Then add egg one by one and keep beating the mixture.See that u beat in the same direction.
3. Then add the self raising flour.Mix it with spatula.Then use the beater and mix well.Add the vanilla essence and color if necessary.
4. preheat the oven to 175 deg for 15 mins(this temp depends on the type of oven you are using)Mean time spread butter over the cake tray.Pour the beaten mixture.Bring down the oven temp to 150.Keep the cake tray inside the oven and cook the cake(takes approx 1 hr).

Paneer Butter Masala

 

Ingredients:

Paneer-1 cubed
Onion-1 chopped
Tomato-1 chopped
Milk-1/2 cup
Thickened Cream-200 ml
Coriander,Chilli and Garam masala-1 tbsp each
Turmeric powder-1/4 tbsp
Tomato sauce-1 tbsp
Oil
Salt to taste
Coriander leaves to garnish

Method:

1. Heat oil in a pan and fry the paneer cubes till it becomes golden brown(say like for 5 mins on medium flame) and set aside.
2. In the same pan,heat oil and saute the onion till it becomes transparent.Then add all the masalas,salt and fry for about a min or till the raw smell goes.
3. Then add the chopped tomatoes and the tomato sauce and fry for a min.Then add the milk and allow it to boil.Cook on simmer by covering the pan for 5 mins.
4. Then add the thickened cream and the fried paneer cubes.
5. Cook by closing for another 5 mins and garnish with coriander leaves.Serve with roti or parotto or chapathi

Paruppu Urundai Kulambu

To make the urundai:

1. Soak a cup of kadalai paruppu for about two hrs.Grind it without adding water.It need not be a smooth paste.
2. Chop one onion,little ginger,2 or 3 green chillies.Mix it wit the ground mixture and make small balls from the mixture.
3. Steam the urundai in idly plate if you are so conscious about health and diet.Or you can just deep  fry and drain on a tissue paper.

To make the kulambu:

1. Grind about 4 tbsp of cocunut with 1 tbsp of jeera to a smooth paste.
2. Heat a pan and saute half onion and 1 tomato.Then add about 1 tbsp chilli powder,2 tbsb coriander powder and the ground mixture and fry for a minute.
3. Then add 2 or 3 cups of water and allow it to boil.Once it has thickened add the urundai and allow it to cook for another 10 mins on low flame.

To temper:

Oil,mustard seeds and curry leaves.

fry separately and add to the kulambu.

Cluster Beans Poriyal/Seeni avaraikkai poriyal

                 This is another recipe made by Mano Akka.It was awesome with rasam rice.

Ingredients:

Cluster beans-300 gm chopped

Onion-1 chopped(take small onions if possible)

Green chillies-2 to 3

Jeera Powder-11/2 tsp

Cocunut-2 tsp

Method:

1. Heat oil and fry the onions till it becomes transparent.Then add the curry leaves and green chillies and keep frying for a min
2. Then add the chopped beans,fry.Then add turmeric powder+salt.Then add 1/2-3/4 cup water and cook.
3. When its 75% cooked,add the jeera powder and continue cooking.
4. Finally add the cocunut and cook for another 5 mins.

Pepper Chicken Masala

Ingredients:

Onion - 3 large onion sliced lengthwise
Chicken-1 kg
Pepper-3 tbsp(depend on your taste)
Chilli powder-1 tbsp
Ginger garlic paste-1 tbsp
Fennel seeds-2 tbsp
Coriander leaves-chopped to garnish
Salt to taste

Method:

1.In a frying pan add oil and add the fennel seeds.Fry for a min.Then add the sliced onion and saute till it becomes transparent.

2.Add the chicken pieces and fry for a min.Add salt and close the lid.Note to keep the flame on low.Wait for about 15 mins till it becomes partially cooked.

3.Then add the masalas and mix well with the chicken pieces.Allow to cook for another 20 mins.Wait till it becomes a dry dish.Garnish with coriander leaves.

Note:

The water coming from onion and chicken is enough.If necessary add 1/2 cup of water to cook the chicken.

Creamy Chicken Kuruma

Ingredients:

Chicken-1 kg

Tomato-2 chopped

Onion-2 chopped

Green Chillies-2 chopped

ginger garlic paste-1 tbsp

Chilli powder-1 tbsp

Coriander powder-2 tbsp

Garam masala-3/4 tbsp

Oil

Salt to taste

Coriander leaves- to garnish

To grind to smooth paste:

cocunut-4 tbsp

Cashew nut-3 tbsp

Fennel-2 tbsp

to temper:

bay leaf-1,cloves-1,cardamom-2,cinnamon-1 inch stick

Method:

1.Heat oil in a pressure cooker and add the items under to temper and fry.Then add the ginger garlic paste and fry till the raw smell goes.

2.Then add the chopped onions and saute till it becomes transparent.Then add all the masalas and the ground mixture and fry for a min.And allow to cook till the oil oozes out.

3.Then add the chicken pieces and mix well with the cooked masala.Add water till the chicken gets immersed.Then add the chopped tomatoes and salt.Cover the cooker and keep it for about 5 whistles or less(depends on the chicken)

4.Once the pressure is released,Open the lid and add the chopped coriander leaves.If the curry is watery allow it on low flame til it reaches the necessary consistency

          Serve hot with roti/rice/parotta/dosa

Note:

• For very good taste cook everything on low flame.
• Adding tomato at the final stage gives a different taste,you can add it first itself if necessary