Friday, December 31, 2010

Fastest Fudge Cake

I have been not able to blog lately, thanks to the holidays. We went skiing in Wisconsin, caught up with friends and had a hell of a time. Couple of days back, I made this fudge cake in under 30 minutes. I was running short on time and had hardly enough time on hand to bake a cake for friend's birthday. I found this amazing recipe in a book called 'Birthday Cakes'. The cake came out super moist and yumm. Couldn't really capture a nice picture of the cake as we were getting late.
All Purpose Flour - 1 cup
Unsweetened Cocoa Powder - 1/4 cup + 2 tbsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp
Butter - 1/2 cup (1 stick), melted and warm
Brown Sugar - 11/4 cups, firmly packed
Large Eggs - 2
Hot Water - 1/2 cup

Method of Ingredients:
1. Preheat the oven to 350F, position the rack in the lower third of the oven. Butter the bottom of an 8 inch square or 9 inch round cake pan or line it with parchment paper.
2. In a medium bowl, combine all purpose flour, cocoa powder, baking soda and salt. Use a whisk to blend the ingredients. If the cocoa remains lumpy, sift the mixture.
3. In a large bowl, combine the warm melted butter and brown sugar. Add the eggs and vanilla essence and beat until well blended.
4. Add the flour mixture all at once. Using a rubber spatula or wooden spoon, stir just until all the flour mixture gets moistened. 
5. Pour the hot water over the mixture all at once. Stir just until the water is incorporated and the batter becomes smooth.
6. Scrape the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake pan to a wire rack and let the cake cool for about 10 minutes. You can unmold the cake onto a wire rack or leave the cake in the pan and frost only the top of the cake.

Ingredients For Frosting:
Butter - 5 tbsp
Granulated Sugar - 3/4 cup
Unsweetened Cocoa Powder - 2/3 cup
Salt - a pinch
Heavy Cream - 3/4 cup
Vanilla Extract - 1 tsp

Method of Preparation:
1. In a medium saucepan, melt the butter. Stir in the granulated sugar, cocoa and salt. Gradually stir in the cream. Heat, stirring constantly, until the mixture is smooth and hot but not boiling.
2. Remove from heat and stir in the vanilla. Let cool until thickened to spreading consistency.
3. Frost the top of the cake and enjoy.

Thursday, December 23, 2010

Pepper Rasam - Another Version

Earlier, I had blogged about a very simple pepper rasam. Today's recipe is a slight variation, which makes the rasam taste even yummier.

Pepper Powder - 1/2 tsp
Garlic - 3 pods
Onion - 1, small sized, cut into quarters
Cumin Seeds - 1/2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - a large pinch
Tamarind - a large lemon sized ball
Sugar/Jaggery - 1/2 tsp
Roasted Chana Dal Powder/Pappula podi - 1 tsp
Salt - As per taste

For the Tempering:
Oil - 11/2 tbsp
Mustard Seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry Leaves - 6
Dry Red Chillies - 3, broken into pieces

Method of Preparation:
1. Soak the tamarind in warm water for 30 minutes and extract the pulp.
2. Using a pestle, crush cumin seeds in a mortar, add coriander powder, pepper powder, salt and garlic pods and the quartered onions. Crush them too. (If you do not have a mortar and pestle, place the ingredients on a chopping board and crush them using a rolling pin)
3. Heat oil in a vessel and add the cumin seeds, mustard seeds and curry leaves. Once the seeds start spluttering, add the turmeric powder and crushed pepper garlic mixture on low to medium heat and mix well for 30 seconds.
4. Add the tamarind pulp, water(to dilute the tamarind pulp), sugar/jaggery and mix well.
5. Adjust the salt and let the rasam boil on medium heat for 5-8 minutes. Then add the roasted chana dal powder and mix well. This thickens the rasam a lil bit. Simmer the rasam for couple of minutes.
6. Enjoy the pepper rasam with steaming hot rice.

Tuesday, December 21, 2010

Quick Eggplant Rice

I was stuck with some important work and could not blog actively. I am toooo happy to be back blogging. Today, we made a quick eggplant rice and it was yummmm!!!!
Cooked Rice - 3 cups
Eggplant - 1 cup, diced
Onion - 1 medium, diced
Thick Tamarind Pulp - 3 tbsp
Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Chana Dal - 1 tsp
Urad Dal - 1/2 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Oil - 2tbsp
Salt - As per taste

Grind To Powder:
Dry Shredded Coconut - 1 tbsp
Coriander Seeds - 1 tsp
Cumin Seeds - 1/4 tsp
Cloves - 12

Method of Preparation:
1. Heat oil in a pan add mustard seeds, after they splutter add chana dal, urad dal, cumin seeds. Fry for a minute. Add chopped onions, fry for 2 minutes on medium heat.
2. Add turmeric powder, chopped eggplant and stir. Cook covered for 3-4 minutes. Stir in between.
3. Add the ground powder and tamarind pulp, salt, mix well. Cook covered for 2 minutes on medium to low heat.
4. After oil starts oozing out, add the cooked rice and mix well so that all the rice gets an even coating of the eggplant mixture.
5. Cook on low heat for 2 more minutes, stirring in between.
6. Enjoy the quick eggplant rice hot.

Tuesday, December 14, 2010

Easy Chocolate Pudding

I found this fabulous recipe in the book 'Starbucks Passions For Coffee'. The recipe was quite simple and easy to make. I did not have white chocolate at home, so, I just used 2 types of chocolates. The pudding came out a tad thicker than what we had expected. We really were not bothered about the consistency though, we enjoyed the chocolate pudding.
Ingredients:(Serves 6-8)
Egg yolks - 4, extra large
Granulated Sugar - 3/4 cup
All Purpose Flour - 1/4 cup
Cornstarch - 3 tbsp
Milk - 2 1/2 cups
Semi Sweet Chocolate - 5 oz (11tbsp), finely chopped
Unsweetened Chocolate - 2 oz(4 tbsp), finely chopped
White Chocolate - 4 oz(8 tbsp), cut into 1/2 inch pieces
Vanilla Extract - 1 tsp
Whipped Cream - For Garnish(Optional)

Method of Preparation:
1. Add the egg yolks, sugar, flour and cornstarch to a medium bowl. Add 2 tablespoons of milk and mix all the ingredients to a smooth paste.
2. Add the remaining milk to a medium saucepan over medium-high heat and let it start boiling.
3. Remove the milk from heat and stir into the egg mixture. Pour the milk-egg mixture back into the saucepan and place over medium heat, whisking constantly, until it begins to boil and thicken.
4. Reduce the heat to low and cook for 2 more minutes, stirring constantly. Ensure that the bottom is not burned.
5. Remove the saucepan from heat and add the semi sweet chocolate, unsweetened chocolate and vanilla extract. Stir until the chocolate melt and the mixture becomes smooth.
6. Let this cool for 5 minutes, then gently fold in the white chocolate pieces, just to incorporate.
7. Spoon the pudding into individual glasses and cool at room temperature, then refrigerate until serving time.
8. Garnish with a dollop of whipped cream and enjoy the easy chocolate pudding.

Linking this to  hearthandsoulgirlichef

Mullangi Chutney

Mullangi is the Telugu word for white radish, which is also known as daikon. It is known as mooli in Hindi. This is a very simple chutney, which my mother makes. I used to love it so much that, I would eat up the chutney all by itself.
Daikon/Radish - 11/2 cup, peeled and grated
Onion - 1 medium sized, diced
Turmeric Powder -  1/8 tsp
Tamarind - marble sized ball, soaked in warm water
Chilli powder/Paprika - 1 tsp
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Urad Dal/Bengal Gram - 1/2 tsp
Salt - As per taste

Method of Preparation:
1. Add the grated radish, chilli powder and tamarind to a mixer/grinder and grind to a paste. Add the water used to soak tamarind, if required.
2. Heat oil in a pan and add mustard seeds. After they splutter, add cumin seeds, urad dal and fry for 30 seconds, then add the chopped onions and fry till the onions become translucent(for a minute or two).
3. Add turmeric powder and the ground radish mixture to the pan and mix well.
4. Cook till most of the moisture evaporates and raw smell disappears, add salt and take off heat.
5. Enjoy the mullangi chutney with hot steamed rice or rotis.

Sunday, December 12, 2010

Instant Tomato Pickle / Thakkali

This is a recipe which our family friend had shared with our family when I was hardly 7 years old. Thanks to Thangamani aunty, who taught us this wonderful recipe, which we have made innumerable times, since then. This is a very simple recipe, in which mostly no one can go wrong.
Ripe Tomatoes - 5, large
Fenugreek seeds - 10-15
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Chilli Powder/Paprika - 1 tsp(Adjust according to taste)
Turmeric Powder - a large pinch
Oil - 1 tbsp
Salt - As per taste

Method of Preparation:
1. Slice the tomatoes length wise and discard all the seeds.
2. Heat oil in a heavy bottomed pan, preferably, nonstick. Add fenugreek seeds, cumin seeds and mustard seeds. After the mustard seeds splutter, add the sliced tomatoes.
3. Mix well, add turmeric powder. Keep stirring in between, until most of the moisture is reduced and the tomato mixture becomes soft.
4. Add chilli powder and salt and stir.
5. When you feel that most of the moisture has been eliminated and oil oozes out, turn off the heat and let it cool down.
6. Transfer the tomato thakkali to a dry, clean air tight container. Tomato thakkali stays fresh for nearly a week, when you use a fresh dry spoon every time.(We finish up the whole thing in a couple of days ;)
7. Enjoy instant tomato pickle/thakkali with rotis, dosas, upma, hot steamed rice, etc.

Friday, December 10, 2010

Mixed Greens Curry

I wanted to use collard greens, but wanted to make something different this time. Then I recollected that my mother used to prepare a mixed greens curry by combining different green leafy veggies. I tried to recollect what all went into that curry and made a mixed greens curry using collard greens, spinach and fenugreek leaves. When my husband tasted the curry today, he just loved it.
Collard greens - 1 cup, stems removed, finely chopped
Spinach - 1/3 cup, chopped
Fenugreek leaves - 1/3 cup, chopped
Onion - 1, medium sized, roughly chopped
Tomatoes - 2, large, roughly chopped
Garlic - 3 cloves, roughly chopped
Green Chillies - 5, roughly chopped
Turmeric powder - a large pinch
Coriander Powder - 1/2 tsp
Cumin Powder - 1/4 tsp
Mustard Seeds - 1/4 tsp
Oil - 1 tbsp
Salt - As per taste
Tamarind - very small piece (optional)

Method of Preparation:
1. Heat oil in a pressure cooker and add the mustard seeds, after they splutter, add the chopped onions and fry for a minute. Then add the chopped garlic and fry for 30 seconds.
2. Add the chopped tomatoes, turmeric powder, green chillies and fry for 2 minutes.
3. Add the chopped greens - spinach, fenugreek leaves and collard greens and mix well. Stir occasionally until the leaves wilt slightly.
4. If the tomatoes are not very sour, then add a small piece of tamarind. Add salt and 3/4 cup of water.
5. Pressure cook for 3-4 whistles. After the pressure is released, adjust the salt.
6. Enjoy the mixed greens curry with hot steamed rice or rotis/chapatis.
Sending this to "Only greens" by Pari & Saraswathi

Thursday, December 9, 2010


A ciabatta, is an Italian bread which is rather flat and full of holes. Since the ciabatta dough is wet, baking the dough in a cake pan or baking dish will hold its shape better. Also, it is easier to mix the dough in a mixer than by hand.

All purpose flour - 3 cups
Barely warm water - 11/4 cups plus 2 tablespoons
Active Dry Yeast - 11/2 tsp
Extra Virgin Oil - 1/4 cup
Salt - 3/4 tsp
Butter - a little at room temperature, to grease the baking dish

Method of Preparation:

Making the Starter: Put 3/4 cup of flour and 3/4 cup of water in a bowl and combine with a whisk and sprinkle the yeast over it. Wait for about 3 minutes, for the yeast to moisten and stir again until the mixture has a consistency of a thick batter. Cover this mixture with plastic wrap and let it rise for 2 hours, until doubled or tripled in volume.

Mixing: Combine the started with the remaining flour, water and oil. Mix with a stand mixer fitted with dough hook for about 2 minutes or by hand for about 2 minutes. Cover with a moist towel or plastic wrap and let it rest for 20 minutes.

Kneading: Add the salt and knead with a stand mixer on medium speed for about 7 minutes or by hand for about 10 minutes or until the dough is smooth and stretches without breaking.

Fermentation: Cover the dough with plastic wrap or a moist towel. Leave the dough for about 2 hours at warm room temperature for a faster rise or for 30 minutes at room temperature then overnight in the refrigerator for the slowest rise.

Shaping: Transfer the dough gently into an oiled 11 inch cake pan, don't punch it down.

Proofing: Cover the baking dish with plastic wrap and let it rise at room temperature for about 2 hours or about twice its original volume.

Baking: Preheat the oven to 450F. Place a sheet pan on the bottom rack of the oven and pour in enough water to cover the bottom of the sheet pan (Be careful not to drop any water on the hot glass of the oven). Slide the baking dish with the ciabatta dough onto a rack over the pan with water. Turn down the oven to 425F. Bake for around 35 minutes or until the loaf sounds hollow when tapped. Let cool for 5 minutes before turning the ciabatta out onto a cooling rack.

Let the ciabatta cool down completely, before slicing it.

Tuesday, December 7, 2010

Dhansak (Chicken Cooked With Lentils And Vegetables)

Dhansak is the best known and liked dish in Parsee Cuisine. Parsees adopted Gujarati as their language and absorbed local influence into their cuisine. 'In Parsee Gujarati, 'Dhaan' means rice and 'Sak' means vegetables. Dhansak is a meat, vegetable and lentil curry which is eaten with caramelized brown pulao rice. Although the dish contains many ingredients, it is quite simple to prepare. The following recipe is from the book 'Great Curries of India' by Camellia Panjabi. I did not add red pumpkin and used water instead of chicken stock. Me and my husband loved the curry. I am jotting the down exact recipe given in the book.
Ingredients:(Serves 6)
Chicken - 3 lb, cut into 6 or more pieces
Toor Dal - 11/2 cups (10 oz)
Tamarind Pulp - 4 tbsp
Ginger - 2 inch piece, peeled
Garlic - 6 cloves
Onions - 2, large, chopped
Red Pumpkin - 3/4 cup, chopped
Eggplants - 2/3 cup, chopped
Potato - 1, chopped
Fresh Dill - 1/4 cup, finely chopped
Turmeric Powder - 1/2 tsp
Cilantro Leaves - 1 cup + 1 tbsp
Fresh Mint Leaves - 20
Oil - 1/4 cup
Fresh Fenugreek leaves - 1/2 bunch (or 2 tsp kasuri methi)
Parsee Sambar Masala - 3tsp
Dhansak Masala - 2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 3 tsp
Cayenne Powder - 2 tsp
Tomatoes - 3 medium sized, chopped
Green Chillies - 3, chopped
Jaggery/Palm Sugar - 1 tbsp
Lime Juice of 1 whole lime
Salt - As per taste

For the Dhansak Powder:
If unavailable at the grocery store, use a mixture of 11/2 tsp garam masala, 1/4 teaspoon star anise powder and 1/4 teaspoon nutmeg powder.

For the Parsee Sambar Masala:
Mix 3/4 teaspoon fenugreek powder, 1/2 teaspoon mustard powder, 1 teaspoon red cayenne powder and 1/2 teaspoon ground pepper.

Method of Preparation:
1. Wash the toor dal and soak it in water for 30 minutes. Chop finely 4 garlic cloves and 11/2 inch of ginger piece.
2. In a large cooking pot, add the dal to cook in 3 cups water along with chopped onions, pumpkin, eggplants, potato and dill. Add the turmeric powder, whole remaining piece of ginger, remaining 2 garlic cloves, 1 tbsp of chopped coriander leaves and 8 mint leaves. Simmer until the dal is very soft. Allow to cool slightly. Liquidize with an egg beater to achieve a creamy consistency. Season with 1 teaspoon salt.
3. While the dal is cooking, heat the oil in a large frying pan and fry chopped ginger, garlic, 1 cup cilantro leaves, 12 mint leaves, fenugreek, Parsee sambar masala, dhansak masala, cumin and coriander powders, cayenne powder, tomatoes and green chillies and fry for 2 minutes, stirring continuously. Add the chicken and saute for 2 minutes. Season with 1 tsp of salt and stir well.
4. Add the chicken to the dal with 3 cups of water or chicken stock. Add the jaggery, simmer until the chicken is cooked through before adding the tamarind pulp and lime juice. Adjust the salt, then simmer for a couple of minutes.
5. Serve  the Dhansak with hot steamed rice or pulav.

Awards Time

I received my first award in October from Chaitrali Pathak and then the second one from Gayathri. Thank you Chaitrali and Gayathri for the lovely awards. The award they had passed on to me had a rule attached to it - asking me to pass the award on to 15 other blogger friends. Since, my first award was a great source of inspiration, I was on the hunt to find new budding bloggers, on to whom I could pass the 'One Lovely Blog Award'. Finally I think, I have found the deserving blogs that need to be highlighted.

I am handing over the 'One Lovely Blog Award' to the following 14 bloggers, do check out their lovely blogs, when time permits.

1. Mehnaz from 'Chef Naaz - The Mistress of Spices'
2. Tahemeem from 'Tahemeem's Blog'
3. Archana from 'The Mad Scientist's Kitchen'
4. Nisa Homey from 'Cooking Is Easy'
5. Deesha from 'Vegetable Platter'
6. Indian Spice Magic
7. Hasna from 'Kachuss Delights'
8. Joyti from 'Darjeeling Dreams'
9. Roshan from 'Roshan's Cucina'
10. Kavita from 'Seasoned & Dressed'
11. Pavani from 'Food Lovers'
12. Smitha from 'Essence-De-Life'
13. Ayush from 'Kejriwal's Kitchen'
14. Latha from 'A Peek Into My Kitchen'

The 'Sunshine Award', was passed on to me by Chaitrali Pathak. Do check out her blog 'I am not a Chef'and I am thankful to Chaitrali for the lovely award and would love to share this award with all my blogger friends.

Monday, December 6, 2010

Eggless Orange Banana Cake

I wanted to use up an over ripe banana and few oranges, which were sitting around in the kitchen for quite sometime now. Searched over the internet and found some interesting recipes, finally came up with my own version, in which I used self rising flour and whole wheat flour. I also added shredded coconut, walnuts and raisins. I didn't realize that the self rising flour I had bought recently, already contained salt and baking powder.

Overripe Banana - 1
Orange Juice - 3/4 cup (I used fresh orange juice)
Self Rising Flour - 1/2 cup (The one I used, had salt and baking powder already)
Whole Wheat Flor - 1/2 cup
Brown Sugar - 1/4 cup, firmly packed
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Cinnamon Powder - 1 tsp
Dry Shredded Coconut - 1 tbsp
Chopped Walnuts - 2 tbsp
Raisins - 1 tbsp
Oil - 3 tbsp

Method of Preparation:
1. Preheat the oven to 350 F and grease a cake pan with oil. Mash the banana with a fork and it to a mixing bowl. Add the brown sugar to it and mix well.
2. Add the dry ingredients, self rising flour, whole wheat flour, baking powder, baking soda, cinnamon powder to a sieve and sieve them twice.
3. Add them to the mashed banana mixture and mix well, ensuring no lumps are formed.
4. Now add the orange juice and mix well. Then fold in the shredded coconut, chopped walnuts and raisins.
5. Finally add the oil and mix well so that it gets incorporated into the batter.
6. Pour the cake batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the middle of a cake comes out clean.
7. Let the cake cool down before slicing. Dust the cake with confectioner's sugar/powdered sugar.

Sending this to Champa's 'Bake-off'

Saturday, December 4, 2010

Collard Greens With Moong Dal

Collard greens are an excellent source of beta carotene, Vitamin C, Manganese, Vitamin E and Zinc. They also provide 5 core antioxidants. They have excellent cholesterol lowering abilities. I got a large bunch of collard greens this week. Since the leaves are a little tough to cook, I pressure cooked them with moong dal. The collards green with moong dal was very comforting and delicious.
Collard Greens - 2 cups, finely chopped
Onion - 1 medium sized, roughly chopped
Tomato - 1 medium sized, roughly chopped
Garlic - 1 clove, finely minced
Moong Dal/ Split Green Gram - 1/2 cup
Garam Masala Powder- 1/4 tsp
Chilli Powder - 1/4 tsp
Green Chillies - 3, roughly chopped
Freshly Grated Coconut - 1 tbsp
Cumin Seeds - 1/4 tsp
Oil - 1 tbsp
Salt - As per taste

Method of Preparation:
1. Heat oil in a pan and add cumin seeds. Then add the chopped onions and fry till they become translucent.
2. Add the minced garlic, fry for 45 seconds. Then add the chopped collard greens. Fry till the greens wilt slightly.
3. Then add the chopped green chillies and tomatoes and fry for couple of minutes.
4. Meanwhile wash the moong dal and add it to a pressure cooker along with 3 cups of water. Then mix in the collards green mixture into the pressure cooker. Add salt, mix well and pressure cook for 2-3 whistles.
5. After the steam is released, open the lid and mash the whole mixture slightly using a masher or a hand blender. Put the pressure cooker on medium heat and add the grated coconut to it.
6. Adjust the salt and let the whole mixture simmer on low heat for 5 minutes.
7. Enjoy the collard greens with moong dal with hot steamed rice or rotis.
Sending this to "Only greens" by Pari & Saraswathi

Friday, December 3, 2010

Chocolate and Almond Sandwich

A simple, easy and delicious cake. I made this last week, when we visited our friends. The cake was yummy.
Butter - 1 stick
Sugar - 5 tbsp
Egg - 1, beaten
All purpose flour - 6 tbsp
Blanched Almonds - 6 tbsp, powdered/ground
Cocoa powder - 1 tbsp
Baking Powder - 1 tsp
Milk - 3 tbsp
Salt - 1/4 tsp

For the Chocolate Filling:
Semi sweet chocolate - 4 oz, grated
Milk - 11/2 tbsp
Confectioner's sugar/Icing sugar/Powdered Sugar - 1/4 cup
Butter - 6 tbsp
Almond Extract - few drops

Method of Preparation:
1. Preheat the oven to 400F. Grease twp 7 inch pans and bottom line with baking parchment paper.
2. Cream the butter and sugar. Add the well beaten egg to it.
3. Mix together the flour, ground almonds, cocoa powder, baking powder, salt and sift into a bowl.
4. Add the sifted mixture alternatively with the milk to the creamed butter and sugar mixture. Combine thoroughly.
5. Divide the mixture into two portions and transfer one portion to each prepared baking pan and bake for 20 minutes.
6. Let both the cakes cool down completely before proceeding to the next step. When cool, sandwich the cakes together with the chocolate filling.
7. To make the chocolate filling, mix the chocolate with milk and warm over a low heat or microwave until the chocolate has melted. Remove from heat, beat in the confectioner's sugar and let the filling cool down. Cream the butter and then add the chocolate mixture and the almond extract, beat until the filling becomes light and creamy.
8. You can either cover the top of the cake with confectioner's sugar or can apply a  thin layer of the chocolate filling.

Sending this to Champa's 'Bake-off'

Thursday, December 2, 2010

Baked Apple Almond Pudding

I made this yummy dish last week for thanksgiving. It was almost like an apple upside down cake. The bottom layer was apples, which were topped with almond batter. It almost tasted like almond biscotti with baked apples at the bottom. This is a dish definitely worth trying !!!
Ingredients:(Serves 6)
Golden Delicious/McIntosh/Cortland Apples - 5(about 2 lbs)
Vanilla extract - 1 tsp
Granulated Sugar - 1 cup
Eggs - 2
Almond Extract - 1/4 tsp
All Purpose Flour -1 cup
Butter - 1/2 cup, melted
Toasted Almonds - 1/2 cup, finely chopped
Salt - 1/4 tsp

Method of Preparation:
1. Preheat the oven to 325F. Butter a 2 quart baking dish or a round souffle dish.
2. Peel, halve and core the apples. Dice the apples into 1/2 inch pieces.
3. Add the apples to a large mixing bowl and toss with 2 tablespoons of sugar and vanilla extract. Spread the apples in the bottom of the prepared dish.
4. In the same bowl, beat the eggs with the remaining sugar, almond extract and salt until blended. Add the flour and melted butter and beat until smooth. Stir in the chopped almonds.
5. Spread the batter evenly over the apples. Bake until the top turns golden and the apples can be pierced easily with a thin sharp knife, around 50-60 minutes.
6. Serve the pudding warm.

Sending this to Champa's 'Bake-off'

Wednesday, December 1, 2010

Salmon Curry

My husband loves fish and I hate it, but I love experimenting with the fish dishes. The dishes that are approved by Praveen, find a place in my blog. Here is one such successful experiment with Salmon.
Salmon Steaks - 1 lb/500 gm (You can use any fish with firm flesh)
Onion - 1 medium sized, ground to paste
Tomato - 1 large, diced
Ginger Garlic Paste - 1 tbsp
Mustard Seeds - 1/2 tbsp
Cumin Seeds - 1 tbsp
Dry Red Chillies - 6(Adjust according to spice levels)
Dry Coconut Powder - 2 tbsp
Tamarind - lemon sized ball, soaked in warm water
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Oil - 1 tbsp
Salt - As per taste
Mustard Seeds - 1/4 tsp (For tempering)
Cumin Seeds - 1/4 tsp (For tempering)
Fennel Seeds - 1/4 tsp (For tempering)
Fenugreek Seeds - 6 (For tempering)
Curry Leaves - few (For tempering)

Method of Preparation:
1. Dry roast mustard seeds, cumin seeds and dry red chillies on medium heat, till they emanate aroma. Cool and grind them to a fine powder.
2. Add diced tomatoes, coconut powder, turmeric powder, garam masala powder to the already ground powder and grind to a smooth paste. Keep aside.
3. Heat oil in a heavy bottomed non stick pan. Add the mustard seeds, cumin seeds, fennel seeds and fenugreek seeds and curry leaves. Add the ground onion paste after the spluttering stops and fry till it turns slightly brown in color.
4. Add the ginger garlic paste and fry for 2 minutes. Then add the ground masala or the tomato spice mixture to it and fry till oil gets separated.
5. Meanwhile, extract the tamarind pulp by squeezing the soaked tamarind. Add the tamarind extract and a cup of water. Stir well.
6. Let the gravy boil and then simmer for few more minutes.
7. Add the cleaned fish to the gravy and cook covered for 4 minutes, then turn the fish around and cook covered for 2-3 minutes. Depending on the size of the fish pieces, increase or decrease the cooking time. Turn off the heat and cover the lid. Let the curry rest for a minimum of 2 hours, before serving.
8. Enjoy the salmon curry with steamed rice.


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