Butter Cake

Ingredients:

1.Maida 250 g
2.Butter 200 g
3.Sugar Powder 300 g
4.Baking Powder ½ tsp
5.Eggs 4 nos.
6.Milk 60 ml
7.Vanilla Essence ¼ tsp
 
Preparation
 
1.Mix the maida and baking powder .
2.Beat butter and sugar together by using an electric mixer or blender.
3.Beat the egg white and yolk separately.
4.First add yolk to the butter sugar mixture and mix it well.
5.Secondly add white of the eggs and mix it well.
6.Finally add the maida mixture, vanilla essence and milk.And mix everything thoroughly untill smooth.
7.Pour the batter into a greased baking tray.

8.Bake in the preheated oven for 20-25 minutes or till light brown.

Chocolate Ice Cream

Ingredients

Chocolate - 2 ounce

Cocoa Powder(unsweetened) - 1/3 cup

Milk - 1 cup

Egg - 2 pieces

Sugar - 1 cup

Cream (whipping) - 1 cup

Vanilla extract - 1 tsp

 

Preparation

 

1)Melt the unsweetened chocolate on top of a double boiler over hot boiling water.

2)Gradually whisk the cocoa in the heat and stir constantly until smooth. :-

The chocolate may "seize" or clump together. Don`t worry, the milk will dissolve it.

3)Whisk in the milk, a little at a time, and heat until completely blended.

4)Remove from the heat and let cool.

5)Whisk the eggs in a mixing bowl until light and fluffy for 1 to 2 minutes.

6)Whisk in the sugar, a little at a time, then continue whisking until completely blended

7)Pour the cream and vanilla and whisk to blend.

8)Pour the chocolate mixture into the cream mixture and blend.

9)Cover and refrigerate until cold for 1 to 2 hours

10)Transfer the mixture to an ice cream maker and freeze by following the manufacturer`s instructions.

Fruit Cake

Ingredients

Milkmaid Sweetened Condensed Milk - 1 tin

Allpurpose flour(Maida) - 2 cups

Butter - 100 gm

Baking powder - 1 tsp

Soda bicarbonate - 1 tsp

Aerated Soda - 150 ml

Mixed dried fruits(chopped)Cashewnuts, Almonds(Badam), Walnuts, Cherries, Orangepeel -

1 1/2 cups or 150 gm

Cinnamon(Karugapatta) powder - 1/2 tsp
Nutmeg(Jathikka) powder - 1/2 tsp
Sugar - 1/2 cup or 75 gm
Water - 1/3 cup or 50
 
Preparation
 
Preheat oven to 180 degree cen.
Grease an 8" square cake tin with butter.
Heat sugar in a pan, till it melts.

Add water to make caramel syrup and keep aside.

Mix in 1 tbsp of maida to the chopped fruits to coat the fruit with the flour and keep aside.

Melt the butter in a pan.

Allow it to cool

Add milkmaid.

Sift together the maida, baking powder, sodabicarbonate, cinnamon and nutmeg.

Mix the maida with the milkmaid- butter mixture alternating with aerated soda, till both are over.

Add the caramel syrup and the chopped dry fruits and mix well.

pour into the greased cake tin and bake for 45 mins - 1 hr at 180 degree cen.

:- Preparation time - 30 - 40 mins

:- Baking time - 1 hr

Nadan Chicken Kurma

Ingredients:

•Chicken 1/2 kg
•Onion 3 big
•Tomato 3
•Ginger 1 big piece
•Garlic 4 to 6 pod
•Chilly pdr 1 1/2 Tsp
•Turmeric pdr 1/2 Tsp
•Corriander pdr 2 1/2 Tsp
•Cumin pdr 1/2 Tsp(Perumjeerakam)
•Coconut milk 2 cup
•Curry leaves
•Salt
•Oil

Preparation

Clean, wash and cut chicken into medium pieces. Heat oil in a kadai and add sliced onion, garlic and ginger. Saute well. When it turns light brown, add tomato and roast well. Remove from fire and keep it aside. After cooling down, grind half of the onion mixture. Add turmeric, chilly, corriander and cumin powder into the rest of the onion and roast well. Put chicken pieces, salt and grounded mix into this and cook well. Reduce the heat and pour the coconut milk into the curry and boil it for few minutes. Remove from fire and serve it.

Duck Curry

Ingredients:

Duck - 1 kg
Oil - 1/4 cup
Onions(sliced) - 1/2 cup
Ginger(sliced) - 2 tsp
Garlic pods - 18 nos
Green chillies(slit) - 6 nos
Vinegar - 2 tbsp
Salt - As reqd
Coriander powder - 2 tbsp
Chilly powder - 2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Cinnamon(Karugapatta) - 2 pieces
Cloves(Grambu) - 6 nos
Cardamom(Elakka) - 4 nos
Thick coconut milk - 1 cup
Grated coconut - 2 cups
Thin coconut milk - 3 cups
Potatoes(quartered) - 4 nos
For seasoning:
Oil - 1 tbspee - 1 tsp
Mustard seeds - 1 tsp
Onion(sliced) - 2 tsp
Curry leaves - A few

Preparation Method

1)Grind together coriander powder, chilly powder, turmeric powder, pepper powder, cinnamom pieces, cloves and cardamom pods to a fine paste.
2)Heat oil in a pan.
3) saute onions and add ginger, garlic and green chillies.
4)Add ground masala followed by duck pieces, vinegar and salt.
5)Stir in the thin coconut milk.
6)Cover the pan with a deep lid containing water.
7)Add the potatoes when the meat is almost done.
8)When the potatoes are cooked, add thick coconut milk and remove from fire.
9)Heat oil and ghee in a pan.
10)Add mustard seeds and when they crackle, add onions and curry leaves.
11)Pour this into the duck curry.
:- Serve Duck Curry hot.

Palappam

Ingredients

Raw Rice 2 cups
Sago 1/2 cup
Yeast 1/2 tsp
Sugar 2 tbsp
Grated Coconut 1/2 cup
Cooked rice 1 cup
Salt a pinch

Preparation Method

• Soak the rice in water for 5-6 hours and drain it.
• Combine Yeast with sugar in lukewarm water and keep aside for 5-10 mins.
• Grind the soaked rice with Coconut, sago, and the cooked rice and water to make it a fine batter.
• Add the yeast mixture with the batter and mix well. Allow the batter to ferment for 8-10 hours.
• Add the salt and mix well before making the appam. Usually Appachatti is used for making Palappam.
• Apply oil on the pan before pouring the batter to avoid sticking.
• Pour a laddle full of batter on the Appa chatti and spread it well by rotating the pan holding both the handles.
• This will give you a lace like look on the outer edges of the appam.
• Cover the pan with a lid and allow it to cook for 2 minutes on low flame.

Idiappam

Ingredients:

Rice powder - 1 cup
Omapodi mould
Salt to taste

Idli stand

Preparation

1) Make a soft dough with rice powder, salt and warm water
2) Brush the idli stand cups with little oil.
3) place a little dough in the omapodi mould and press over each cup of idli stand.
4) Steam in the cooker for about 5 minutes.
5) Remove from idli stand and break them(it looks likes noodles) evenly to resemble 2" long semia.

Batura - Delicious

Ingredients

Maida – 2 cups
Plain yogurt – 2 ½ tbsp
Salt – to taste
Baking soda – a pinch
Sugar – 1 tsp
Oil – for deep frying
 
Preparation Method

1)Make a dough with the above ingredients (Can add water to make the dough).
2)Allow it to ferment for 8 hours.
:- In winter, you may have to make the dough with lukewarm water.
3)Shape into round balls and roll it.
4)Deep fry in oil

Achappam - A Delicious Snack

Ingredients

Raw rice powder - 1 glass
All purpose flour(Maida) - 1 glass
Sugar(powdered) - 3/4 glass
Coconut milk(thick) - 1 no
Eggs - 2 nos
Oil for frying
 
Preparation Method

1)Beat the eggs well.
2)Mix together eggs, sugar, rice powder, maida and coconut milk well.
The consistency should that of dosa batter.
3)Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.
4)Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.
5)Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.)
6)Once slightly golden brown, turn and cook the other side.
7)Remove from the oil and place them on a tissue paper.
8)At a time, you can make 3-4 achappams or more depending upon the size of the vessel.
:- Mould made of beelmetal is the best to make achappams. 

Pork Fry

Ingredients

Pork 1 kg
•Onion 3 nos
•Ginger 1 1/2 tbsp (finely chopped)
•Garlic 1 1/2 tbsp (finely chopped)
•Coconut flakes 1/4 cup
•Chilly pdr 2 1/2 tsp
•Corriader pdr 2 tsp
•Turmeric pdr 1/2 tsp
•Garam masala 1/2 tsp
•Vinegar 2 tsp
•Mustard
•Curry leaves
•Salt
•Oi

Preparation

Clean and cut the pork into small pieces. Mix all the ingredients. Do not add too much water. Pressure cook the pork till it turns tender. Heat oil in a pan or kadai. Add mustard seeds, curry leaves, onion and fry well. Put the cooked pork into it and saute well till it turns to brown colour.