Dried Anchovy Curry

Spicy baby potatoes

Drumsticks Sambar

Pepper Chicken

Masala Omelette

Prawn Theeyal

Chicken Fry -Kerala Style

Ingredients

1. Chicken Drumsticks – 4
2. Oil – for shallow frying

Marinade

1. Chilly Powder – 1.5 – 2 tbsp
2. Turmeric Powder – 1/2 tsp
3. Coriander Powder – 1 tbsp
4. Black Pepper Powder – 2 tsp
5. Ginger Garlic Paste – 2 tbsp
6. Garam Masala Powder – 2 tsp
7. Chicken Masala Powder – 1 tbsp (optional)
8. Lemon Juice – 1 tbsp
9. Salt – to taste

Method

1. Remove the skin from the chicken drumsticks and wash it thoroughly.
2. Make 2 or 3 slits on each drumstick so that masala gets inside.
3. Prepare a marinade using all the above ingredients and rub on the chicken pieces. Keep aside for atleast 1 hour. For best results, you can marinate the chicken drumsticks for 24 hours in the refrigerator.
4. Heat oil in a non stick frying pan and add the chicken drumsticks. Do not over crowd the pan.
5. Fry the pieces on medium heat, changing sides occasionally, until the pieces are browned thoroughly. Drain onto paper towels.
6. Repeat for left over pieces.

Avial

Puli Inji

Ingredients:

1.Ginger(finely chopped) - A medium size piece

2.Green chillies (finely chopped)- 8 nos
3.Tamarind extract - 1 cup
4.Jaggery - 2 pieces
5.Turmeric powder - 1/2 tsp
6.chilli powder-i/2 tsp
7.Coconut oil- 1 tbsp
8.Mustard seeds - 1 tsp
9.Curry leaves - A few

10.red chillies-2
11.fenugreek seeds- 1/4 spoon
12.asafoetida-1/4 spoon
13.salt

Preparation Method

1. In a kadai, heat oil. splutter mustard seeds,add ingredients 9-12
2. add ginger,green chillies, turmeric powder, and fry until ginger turns light red in color.
3. add chilli powder and salt into it
4. Then add tamarind extract and let it boil.
5. once it boiled add jaggery,stir well until the gravy start to get thick.

Breakfast Dishes

Curd Rice

Pear Shake

Vendakka(lady's finger)thoran

Carrot Cake
Carrot cake...

250g flour
1 spoon (soup) of cinnamon
1 teaspoon nutmeg
6 eggs
200g oil
150g brown sugar
225g grated carrots
100g walnut pieces
Baking powder

Preparation:

First, add the flour with the nutmeg, cinnamon, baking powder and sugar.
Separately, mix the eggs in the oil and stir well. Then add, gradually to the flour mix. Stir again and add the grated carrots and walnuts.
Put this mixture in a greased pan and bake at 180 º C for about 30 minutes.
After cold, did a cover of powdered sugar and one with half orange juice, three tablespoons of butter and about 100g of icing sugar. Stir well. Finally, decorated with some grated chocolate to give a different touch to the cake.

Easy Chicken Curry

Crab Curry

Chocolate Cake

Ingredients For cake

All purpose flour/ self raising flour -1 1/4 cup

sugar - 1 cup

Butter -1/2 cup

Eggs -2

cocoa powder - 1/4 cup

Baking powder- 1 tsp

Baking soda - 1/2 tsp (optional, if you are using self raising flour no need to to add baking soda)

vanilla essence - 1 tsp

Milk - 1/2 cup

Salt -a pinch

For frosting

Double cream - 100 ml
Butter - 25 g
Dark chocolate - 100 gm
Honey - 1 1/2 tbs

Preparation

Preheat the oven to 180 degree c
Sift all purpose flour /selfraising flour and keep it aside.
In a mixing bowl beat butter,followed by sugar . Add cocoa powder and beat again until it is well incorporated. Add sifted flour,baking powder,baking soda,eggs,salt and beat again. Finally add vanilla essence , milk and beat. Pour the batter into a greased cake tin.Bake for about 40 - 45 minutes( if a knife inserted come out clean cake is ready).Remove from the oven and allow the cake to cool for some time.

For Frosting

Heat double cream in pan and when it is about to boil switch off the stove and add rest of the ingredients and wait for five minutes until the chocolate melts . Mix well.
Spread the frosting on the cake and finally decorate the cake with grated chocolate.Wait for the frosting to set before you cut the cake.

Crispy Dosa

Caramel Pudding

Stuffed eggplant fry

1. tender eggplants - 10
2. red chillies - 5 to 8
3. chana dal -2tbs
4. urid dal -2 tbs
5. fenugreek(methi)-a pinch
6. coriander seeds-1tbs
7. cumin seeds- 1tbs
8. tamarind-little
9. curry leaves -1 string
10. asafoetida- a pinch
11. salt to taste
12. oil

Cut the eggplants into 4 quaters without removing the head.Put the eggplant into oil and just deep fry for 30 seconds and remove .

Take 1 tbs of oil in a pan and add ingredients 2 to 10 one by one untill raw smell goes.Once it cools down make it into a fine powder.Add salt into it and mix it with water and make it into a thick paste.Now stuff each eggplant with the masala paste prepared.Shallow fry the eggplant in low flame keeping the pan closed.

My Experiments

Victoria Sponge Cake

You can't go wrong with this perfect party cake-full of spongy.

this cake was so easy to make, my first real attempt at a sponge and it turned out really well.. .not only that but it tasted delicious!!!Here it goes

Ingredients:

For the cake

• 200g caster sugar
• 200g softened butter
• 3 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 
  
• For the filling
• 
  
• • 100g butter , softened
  • 140g icing sugar , sifted
  • drop vanilla extract(optional)
  • 340g jar good- quality strawberry jam
  • icing sugar , to decorate
  
  
  
  

1. Heat oven to 190C/fan 170C/gas 5. Butter the cake tin and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Pour the mixture into the tin, smooth the surface with a spatula or the back of a spoon, then bake for about 30-35 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.When cake is cool, use a long serrated knife to cut the cake horizontally into 2 equal layer(I have used the ordinary one though;))
3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.