CHICKPEA KURMA

CHICKPEA KURMA

1 cup chickpea, soaked and boil till soft with  little water, keep a side

For grinding

3 tbsp roasted chana dal,

1 tsp fennel seeds,

2 tsp kas kas

7 cashew nuts, chopped

1/4 cup freshly grated coconut

 4 chili padi, if you like it spicy

Spices:

 1 bay leaf,

3 small cinnamon sticks,

3 cloves,

2 cardamoms,

1 star anis

5 tbsp oil,

2 big  onions, finely sliced

2 green chilies,

2 tbsp ginger-garlic paste,

3 medium tomatoes chopped

1  salt or to taste

2 tbsp coriander powder,

4 tbsp chili powder

1 tsp turmeric powder

1 tsp sugar

A few Curry leaves  and a hand full chopped coriander leaves

 1.     In a small bowl, soak the roasted chana dal, fennel seeds, poppy seeds, kas kas and cashew nuts in water for 30 mints. Transfer them to a mixer jar, add the coconut and a little water, and grind into a smooth and fine paste. Set aside.

 2.     Heat 5 tablespoons of oil in pan. Add the whole spices (bay leaf, cinnamon, cloves, cardamom, star anise and let them sizzle. Add the finely chopped onions and slit green chilies, sautéing until golden brown. Add the ginger-garlic paste and kari leaves cook until the raw smell disappears, then add the chopped tomatoes and cook until soft and mushy.3.     Low the heat and add the powders

and fresh curry leaves. Mix well then pour in the boiled chick pea with the water. Add a bit more  water and salt to your taste .Mix well. Turn the heat back on. And bring it to a boil. stir in the ground coconut-cashew  paste, adjust water for your preferred gravy consistency, and simmer for a few minutes until heated through and fragrant. Garish with coriander leaves.

 

 

MARBLE CAKE

MARBLE CAKE

200g caster sugar
225g Butter
6 eggs
250g self-raising cake flour
1 teaspoon baking powder
2 teaspoons full cocoa powder
A few drops of vanilla essence

Instructions
1. Cream the mixture: Beat the butter and caster sugar together until light and fluffy.Add the eggs: Add the eggs one by one, ensuring each egg is fully incorporated into the batter before adding the next.

2. Fold in dry ingredients: Add the vanilla essence, self-raising flour, and baking powder. Mix using the "figure 8" folding method continuously until the batter becomes smooth and well combined.

3. Divide and flavor: Divide the batter equally into two separate bowls. Mix the cocoa powder into one of the portions.Layer the cake: Alternate pouring the plain and chocolate batters into a greased baking tin (you can choose to layer the chocolate batter at the bottom or vice versa).

4. Bake: Preheat your oven to 180°C for 5 minutes. Lower the temperature to 170°C, then bake the cake using both top and bottom heat elements for 25–30 minutes (depending on your oven).
 .

MUTTON BIRYANI

 

 MUTTON BIRYANI 

300 gm mutton, pressure cook till 90% cooked. Keep aside

1 cup basmati rice, soaked

3 tbsp oil

1 bay leave

4 cloves

1 star anise

1 cinnamon

2 cardamon

1 big onion, cut into strips

Salt

1 big green chillie

1 tbsp garlic ginger paste

1 big tomato, chopped

2 tbsp yoghurt

2 tsp chilli powder

1 tsp coriander powder

½ tsp turmeric powder

1 tsp biryani powder

1 tsp sedap rasa powder

1 hand full pudina leaves and

Coriander leaves.

2 cup mutton stock + water

1 tsp lemon juice or vinegar

1 tbsp ghee

 

1.           Heat the oil and add in the whole spices.

2.           Then add in the onion and fry till light brown. Add in the green chilli and the ginger garlic paste mix well and fry until the raw smell disappear.

3.           Now add in the tomato and mix well and cook till a bit mash. Then add in the yoghurt and the powders mix  well. Add in the leaves and the mutton pieces only. Mix well and add salt to taste the add in the mutton stock + water all together 2 cup.

4.           Pour the whole thing into a rice cooker and on the rice cooker. When the rice cook stop open and add in the ghee. Mix well. And serve with any raita you like.

 

CAULIFLOWER 65

  

CAULIFLOWER 65

500 gm cauliflower

½ litre water

 1 tbsp Salt

¼ tsp turmeric powder

Bring the water to boil then add in the cauliflower and remove from the heat. Pour away the water and keep the cauliflower aside.

1 tbsp chilie powder

1 tsp coriander powder

1 tsp cumin powder

½ tsp garam masala powder

½ tsp pepper powder

¼ tsp turmeric powder

½ tsp sedap rasa powder

4 tbsp corn flour

2 tbsp kadalai paruppu flour

1 tbsp rice flour

Salt to taste

1 tbsp ginger Garlic paste

2 tsp oil

Mix all the rest of the ingredients  with a little water into a paste. And then add in the cauliflower and mix well. Then deep  fry them till cooked. Serve with rice.

 

BROWN SUGAR JELLY

20g string agar or 1 packet of agar powder (10g)

4 - 5 cups of water 

1 cup of brown sugar/melaka sugar (sifted/cut into small pieces)

1 small box (200ml) of coconut milk

1 egg (beaten slightly, mix in coconut milk)

2-3 pandan leaves (tied together)

A pinch of salt

How to Make:
1. Dissolve the Agar: Boil water with the agar and pandan leaves until completely dissolved.
2. Add the Sugar: Add the brown sugar/melaka sugar and stir until dissolved. Strain if necessary to remove impurities.
3. Cook the Coconut Milk: Add the coconut milk and egg mixture, along with salt. Stir slowly and continuously so that the coconut milk does not clump.
4. Bring to a boil: Let it boil briefly (2-3 minutes) until it has a "moss" effect.
5. Cool: Turn off the heat, pour into a baking dish, and let it cool before storing in the refrigerator.