Cooking Time : 20 min.
Preparation Time : 10 min.
.
Ingredients
1/2 can (400 grams for full can) condensed milk
140 grams (5 oz.) self-raising flour
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60 ml. (2 fl. oz.) melted butter or margarine
1 teaspoon vanilla essence
Method
1. Sieve the flour, baking powder and soda bi-carbb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. oz.) water and beat well.
3.Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the tempreture to 150 degree C (300 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.
Sunday, March 7, 2010
Tuesday, February 2, 2010
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Monday, August 24, 2009
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SOME DIFFERENT RECEIPIES
Rasam
Rasam is a traditional South Indian vegetarian dish.There are various kinds Rasams. Ordinary/Common Rasam
Ingredients : Rasam powder, tamarind paste / tamarind extract, water, salt, curry leaves, coriander / cilantro leaves, asaefoetida, ghee, tomato(optional), toor dal(1 tblspn).
Pressure cook the toor dhal in water. In a hard bottomed vessel, pour a cup or two of water. Add salt and Rasam Powder to it. If tomato is used, dice into small pieces and let it cook for a few minutes in this water. After this comes to a boil, add tamarind extract/paste and boil for 5 more minutes. Add the cooked toor daal(mashed well) to the boiling mixture. Boil further for 5 minutes. When the rasam starts emitting a very good aroma, turn the stove off. Garnish with curry and coriander leaves. Add a sprinkle of asaefoetida powder. Saute mustard seeds in ghee and add to this.
How to make Basic rasam powder : This forms the key ingredient for most rasams...people normally make it in large quantities and stock up. For one course of rasam, 1 tsp of the following should do : Ingredients : Dry red pepper(1 measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp). Make sure these are dry. Grind into a smooth powder. Add 4 tsp turmeric powder and mix well. Moisture content may spoil it...if dry, will stay good for months at an end.
Coconut Currey
Vegetables that can be used here : Indian beans, french beans, cauliflower, snake gourd, cabbage, potato, carrot, peas, etc or a combination of these vegetables.
Ingredients : Desired vegetable, dry grated coconut(2 tsp), green chillies/serrano peppers(2-3), salt(to taste), mustard seeds, urad dhal(1/2 tsp each), oil(1/2-1 tsp).
Cooking the vegetable : The vegetable can either be pressure cooked before hand or cooked over the flame.
For pre-cooked vegetable curry : Saute mustard seeds and urad dhal. Add green chillies, coconut and fry a little. When the coconut is golden brown in color, add the pressure cooked vegetable and mix well.
If the vegetable is not pre-cooked : Saute mustard, urad dhal and green chillies. Add the chopped vegetables, a cup of water and cover it till the veg is cooked. Add fried coconut in the end and mix well.
Rasam is a traditional South Indian vegetarian dish.There are various kinds Rasams. Ordinary/Common Rasam
Ingredients : Rasam powder, tamarind paste / tamarind extract, water, salt, curry leaves, coriander / cilantro leaves, asaefoetida, ghee, tomato(optional), toor dal(1 tblspn).
Pressure cook the toor dhal in water. In a hard bottomed vessel, pour a cup or two of water. Add salt and Rasam Powder to it. If tomato is used, dice into small pieces and let it cook for a few minutes in this water. After this comes to a boil, add tamarind extract/paste and boil for 5 more minutes. Add the cooked toor daal(mashed well) to the boiling mixture. Boil further for 5 minutes. When the rasam starts emitting a very good aroma, turn the stove off. Garnish with curry and coriander leaves. Add a sprinkle of asaefoetida powder. Saute mustard seeds in ghee and add to this.
How to make Basic rasam powder : This forms the key ingredient for most rasams...people normally make it in large quantities and stock up. For one course of rasam, 1 tsp of the following should do : Ingredients : Dry red pepper(1 measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp). Make sure these are dry. Grind into a smooth powder. Add 4 tsp turmeric powder and mix well. Moisture content may spoil it...if dry, will stay good for months at an end.
Coconut Currey
Vegetables that can be used here : Indian beans, french beans, cauliflower, snake gourd, cabbage, potato, carrot, peas, etc or a combination of these vegetables.
Ingredients : Desired vegetable, dry grated coconut(2 tsp), green chillies/serrano peppers(2-3), salt(to taste), mustard seeds, urad dhal(1/2 tsp each), oil(1/2-1 tsp).
Cooking the vegetable : The vegetable can either be pressure cooked before hand or cooked over the flame.
For pre-cooked vegetable curry : Saute mustard seeds and urad dhal. Add green chillies, coconut and fry a little. When the coconut is golden brown in color, add the pressure cooked vegetable and mix well.
If the vegetable is not pre-cooked : Saute mustard, urad dhal and green chillies. Add the chopped vegetables, a cup of water and cover it till the veg is cooked. Add fried coconut in the end and mix well.
Tomato / Onion Raitha - cool !
Ingredients : Curds/buttermilk(1 cup), one medium sized ripe tomato, dry mustard seeds(1/2 tsp), asaefoetida(a pinch), ginger..a small piece.
Dice the tomatoes and fry well. Once the tomato is cooked, add the curds, asaefoetida and ginger. Saute mustard seeds in ghee preferrably and add to this. Mix well. Curry leaves and cilantro(coriander leaves) can be added(optional). For onion pachidi : Follow the same procedure using onions in the place of tomatoes. Can also be made as a combination of both tomato and onion.
Sunday, August 23, 2009
SOME BENGALI RECEPIES
Spinach
Ingredients (for a serving size of 4-5) 2 packets frozen spinach, thawed1" cube of ginger, finely dicedShukhno lonka (dry red chilli) - 3 Dash of Hing (Asafoetida)Potatoes - about 4 medium-large onesKasoori Methi (Dried fenugreek leaves)Mouri/Saunf (Fennel seeds)Salt to taste.
ProcedureCut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. Serve hot and enjoy !!
Ingredients (for a serving size of 4-5) 2 packets frozen spinach, thawed1" cube of ginger, finely dicedShukhno lonka (dry red chilli) - 3 Dash of Hing (Asafoetida)Potatoes - about 4 medium-large onesKasoori Methi (Dried fenugreek leaves)Mouri/Saunf (Fennel seeds)Salt to taste.
ProcedureCut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. Serve hot and enjoy !!
Shukto
Ingredientskaachkola(plantain ) 1mulo(radish/daikon) 1 cupaloo(potato) 1 mediumbegun(eggplant) 1 mediumuchche(bittergourd) 1 (slice thinly)shorshe(mustard seeds) 1-1/2 tbsp.methi(fenugreek seeds) 1/2 tsp.posto(poppy seeds)2 tbsp.salt to taste1 tbsp.
MethodSoak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bittergourd slices and eggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.
Bengali Fish Curry
Ingredients 4 slices of fresh Carp or Striped Bass, 2 tbsp of mustard seeds 2 jalapenos 1/2 tsp of Panch Foron [consists of equalquantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]1/2 tsp turmeric salt to taste 2 tbsp of oil
Method Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.
Ingredients 4 slices of fresh Carp or Striped Bass, 2 tbsp of mustard seeds 2 jalapenos 1/2 tsp of Panch Foron [consists of equalquantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]1/2 tsp turmeric salt to taste 2 tbsp of oil
Method Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.
Bengali Chicken Curry
Ingredients (for a serving size of 4-5) 1 chicken, cut 2 onions sliced ,2 bay leaves(tej patta) ,1" cinnamon ,4 cloves ,1 big tomato chopped ,1/4 tsp turmeric,salt,chilli powder,oil.
MethodMarinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.
Ingredients (for a serving size of 4-5) 1 chicken, cut 2 onions sliced ,2 bay leaves(tej patta) ,1" cinnamon ,4 cloves ,1 big tomato chopped ,1/4 tsp turmeric,salt,chilli powder,oil.
MethodMarinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.
Tuesday, August 18, 2009
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I have something interesting for you, RupeeMail!
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