Tuesday, November 25, 2008
Maida(plain flour) - 3 cups
Baking powder - 3 tsp
Butter -1 cup
Sugar - 3 cups
Eggs large - 6
Vanilla essence -1 tsp
Salt - ¼ tsp
Lemon zest - 1 tbsp
Rum (optional) -1 tbsp
All ingredients should be in room temperature.
Sieve maida and baking powder thrice and keep aside.
Powder the sugar and mix it with soft butter in a large
mixing bowl. Mix till it is silky soft.
Separate the yolk and the white from the eggs.
Add the yolks, essence, salt and rum to the mixing bowl .
Wisk till it has a silky flow.
Beat egg whites frothy to its peak.
Add egg whites to the mixing bowl and slowly
fold in. Now spoon by spoon fold in sieved
maida and lemon zest.
In a baking dish apply butter on all sides and
dust it with maida. Pour the cake batter to
half the baking dish and pat it on
the work floor to release air.
If you want to decorate the cake with
nuts on top, first dust the nuts with plain flour
then sprinkle the nuts on the cake or else
the nuts will sink to the bottom.
Preheat the oven at 180c .Place the baking dish and
bake for 45 minutes. If you are pouring the cake batter
in cups or small bowls , you will get your cakes
ready in 25 minutes. After the baking time
prick the cake with a skewer and if it comes out clean the
message is your cake is done.
Icing sugar - 400 gms
Egg white - 1
Lime juice -1 tbsp
vanilla essence - 1/4 tsp
In a bowl beat egg white gradually adding
icing sugar and vanilla essence. Add lime juice and
whisk faster till it stands on its peak
very smooth and white like snow.
Royal icing can be used to cover the cake,
do lattice work or write with a nozzle.
Adjust the icing sugar as you need the flow.
Wednesday, November 5, 2008
Fish - 1 kg
Garlic - 100 gm
Ginger - 200 gm
Turmeric powder - 2 tsp
Chilli powder -3 tbsp
Kashmiri chilli powder -1 tbsp
Oil - 3 cups
Natural vinegar - 2 cups
curry leaves - 1 cup
Cut the fish and wash thoroughly with salt and water.
Marinate the fish (prawns or oysters ) with 1 tbsp chilli powder,
turmeric and salt. Do not add water.
Peel and wash ginger , garlic and pat it dry.
Make a fine paste of it by adding a little salt and vinegar.
Fry the fish pieces, curry leaves and retain the oil.
In another wok pour oil and sauté the ginger- garlic paste.
As it turns brown add turmeric ,chilli powder and sauté
for two minutes. Now add the remaining fish oil,
vinegar and fried fish. When it is cooled, store it
in an air–tight container.
It looks gorgeous....
This pickle is of a great help to our children
from the boring hostel food.