Thursday, August 12, 2010
This is an unusually flavored cake with a light texture..Keeps well on the shelf for a few days.Tastes best the following day after baking it..Moreover its damn too easy to make !!Those who are fond of cardamom flavor will find its aroma too tempting..Once the cake cools down to room temperature,keep it airtight in a Tupperware container for one day and open it next day morning.. Believe me,the vanilla-cardamom combo aroma you get,will be too yummy to resist!!..
Self Raising Flour--1 &1/4 cups
vanilla flavored custard powder--1/4 cup
sugar--1 cup powdered
softened butter--125 gms
caraway seeds (cake jeera)--1 tsp.
METHOD:-Take a medium bowl and put all the wet ingredients into it..
Put the flour, custard powder, cardamom powder and powdered sugar into a sifter and sift them into the bowl containing the wet ingredients..
Sprinkle the cardamom powder as well.. Now using the hand mixer beat all the ingredients well at low speed for one minute and then at medium speed for a few minutes till the batter color changes to a lighter shade.. Scrape down the sides of the bowl while beating..Do not over beat..
Now sprinkle the caraway seeds and fold it into the batter.. Pour it into a greased ring mould..
Bake in a preheated moderate oven(180 degrees) for almost 35 minutes, or till done and springy when touched..
The top may crack a bit.. But do not worry..You will get a yummy light textured cake of unusual flavor..
You may frost this cake using the simple CARDAMOM GLAZE ICING
METHOD:-Turn out the cake while still warm onto a cake stand..
Take one cup of very finely powdered sifted sugar or icing sugar in a bowl.. Sprinkle 1/2 tsp of cardamom powder.Add 1 drop of vanilla essence and one tsp of softened butter and 2 table spoons of boiling water..Beat well to get a smooth glaze.. Pour it immediately over the warm cake.. Let the glaze drip down..
Cut into rounds using a serrated knife.
Wednesday, August 11, 2010
1)Fish fillets sliced into 1&1/2 inch square pieces---1 & 1/2kgs(King fish, Motha, Karimeen(pearlspot)or any tasty fish,with less bones)
2)Onions --5 thinly sliced
Ginger chopped ---3 tbsp heaped
Garlic chopped---3 tbsp heaped
Split and deseeded green chillies---5 nos
Tomatoes sliced into thin rounds-----5
3)Turmeric powder---1/4 tsp
Black pepper crushed---1--2 tbsp
4)Maggi coconut milk powder, to make coconut milk.
5)Oil---1-2 tea cup
Curry leaves ---3 sprigs.
Marinate the cleaned fish fillets with a pinch of turmeric powder, and salt..
Heat oil in a large nonstick pan,and saute the onions, ginger , garlic and green chillies till they are properly done and but not too brown..
Sprinkle the crushed pepper,turmeric powder, and salt..stir well for two minutes..
Add the curry leaves and stir again..
Now add three tea cups of thin coconut milk , stir well , cover with the lid and let it come to a boil.. remove the lid , lower the flame and arrange the fish slices in the gravy..
Cover and cook again over low flame till the slices are done..
Now add one cup of very thick coconut milk..do not cover with the lid..let it simmer over slow flame for 5 minutes..
Switch off and transfer to a serving dish...arrange the tomato slices over the thick hot gravy..the tomatoes need not get fully cooked and soggy.. it will get slightly cooked in the heat of the gravy..
Serve garnished with a few more curry leaves..
This curry goes well with plain milk bread, Kerala style Palappam etc..
To make coconut milk using Maggi coconut milk powder:--
For thin milk, stir in 3 heaped table spoons of the coconut milk powder to 3 cups of warm water.
For the thick coconut milk needed for this recipe, stir in 6 heaped tablespoons of Maggi coconut milk powder to 1 cup of warm water.