PAYYOLI CHICKEN FRY

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PART 1
PART 2
PART3

ROYAL CARROT CAKE

ROYAL CARROT CAKE


INGREDIENTS
Carrots, grated 300 grams


Eggs 4


Butter, softened 300 grams


Sugar 300 grams


Refined flour (maida) 300 grams


Baking powder 2 teaspoons


baking soda 1/2 teaspoon


Cinnamon powder 1 teaspoon


Mace powder a pinch


Salt a pinch


Almond powder 1 cup


Orange juice 1 cup


Walnuts, crushed 1/2 cup 




METHOD
Preheat oven to 180ºC. Break eggs and separate yolks and whites and keep in 2 separate bowls. Cream together butter and sugar in a deep bowl till fluffy and light in colour. Add egg yolks and mix well. Sift together refined flour, baking powder, baking soda, cinnamon powder and mace powder into another bowl. Beat egg whites with a little salt till stiff and stands in peaks. Add carrots to the butter-egg mixture and mix well. Add almond powder and mix. Add orange juice and mix. Add flour mixture and mix well. Add walnuts  and mix. Add egg whites and fold in gently. Pour the batter into a silicon mould and bake in the preheated oven for about 50 minutes. Remove the mould from the oven and let it stand for 1 hour. Slice and serve with tea.


Recipe courtesy  ..FOOD FOOD

I MADE CUPCAKES WITH SAME BATTER.

CHICKEN AND VEGETABLE STIR-FRY

CHICKEN FILLETS[BREAST] -350 GMS
CORNFLOUR           -2 TSP
CHICKEN STOCK [WATER]    -125 ML
SOY SAUCE               -1TBSP
GARLIC CLOVES CHOPPED -2
GINGER CHOPPED                 -1TBSP
RED ,GREEN,YELLOW  PEPPERS [CAPSICUM]THINLY SLICED
CARROT THINLY SLICED      -1 TO 2
CELERY STICKS THINLY SLICED -1
BUTTON MUSHROOMS                   -100 GMS
SALT &PEPPER
DRY THE CHICKEN BREAST WITH KITCHEN PAPERAND CUT INTO VERY THIN SLICE.
IN A SMALL BOWL MIX TOGETHER CORNFLOUR ,STOCK AND SOY SAUCE.SET ASIDE.HEAT THE OIL IN A WOK ADD OIL ,ADD GINGER &GARLIC STIR FOR 1-2 MINUTES.ADD THE CHICKEN SLICES TO THE WOK AND STIR FRY 3-4 MINUTES OR UNTIL COOKED THROUGH ,TRANSFER THE CHICKEN INTO BOWL.ALLOW THE OIL IN THE WOK TO REHEAT ,THEN ADD THE SLICED VEGETABLES ,STIR FRY FOR ABOUT 4 MINUTES OR UNTIL SOFTENED AND LIGHTLY BROWNED ,RETURN THE CHICKEN AND ITS JUICES TO THE WOK AND STIR IN THE CORNFLOUR MIXTURE ,COOK STIRRING UNTIL THE LIQUID COMES TO THE BOIL AND THICKENS SLIGHTLY ,SEASON WITH PEPPER ,GARNISH WITH SPRING ONION AND SERVE WITH PLAIN RICE OR PASTA

CHANA CHAAT

Chana Chaat

2 cups chick peas, soaked and cooked. Keep them slightly undercooked, not overcooked. They need to still have some bite to them.

2 big boiled potatoes, peeled and diced 
1-3 green chillies finely chopped
2 tsp ginger finely chopped
1 – 2 medium onions chopped
3 Tblspn lemon or lime juice [i used tamarind sauce]
1 tspn jaggery[ MELT IN LITTLE  WATER] or fine sugar
2 Tblspn coriander leaves chopped
2 med tomatoes -diced 
Salt to taste
CHAT MASALA  to taste

IN A LARGE BOWL MIX ALL TOGETHER  REFRIGERATE FOR 2 HOURS SERVE COLD ,GARNISH WITH  SEV.

GINGER FISH

Whenever we dine out at Ruchi Restaurant Abudhabi my hubby orders ginger fish .He and I like it quite a lot .because of this addiction I wanted to try this at home I googled for sometime but I didn't get a satisfying enough recipe ,I have Dr Lakshmi Nair's cookery book but never checked  it. I didnt get any recipe from google so I thought of Nair's book .then  found ginger chicken recipe .I made that with white fish fillet .I got frozen white fish fillet from MEFROZE Abudhabi,result was good  I added only light soy sauce so my ginger fish didn't turn out too dark...

INGREDIENTS
fish fillet         -500gms
onion chopped -1
ginger chopped  -1
celery chopped   -2 tbsp
soy sauce             -1to 2 tsp
tomato sauce        -1 tsp
chilly sauce           -1tsp
oil                         -1tbsp
cornflour               -1to 2 tsp
fish stock or water  -1 cup
oil for fry
spring onion
FOR BATTER
egg     -1
cornflour     -3tsp
flour        -2tsp
ginger paste-1 tsp
salt

METHOD
make batter  ,heat oil in kadai. dip the fish cubes in batter and fry till light brown.
Heat 1 tbsp oil and saute ginger ,onion,celery .add soy-sauce saute for a mnt ,then add tomato sauce & chilly sauce ,add fried fish mix  ,mix   water [fish stock] with cornflour  .pour this and adjust seasonings.when it start to boil will get thick then turn off. add spring onion.
if you want add pepper powder.

FRIED COCONUT [THENGA VARUTHATHU]

coconut 1
onion 1/2[sliced]
saunf 1 tsp
rice 1tbsp
turmaric 1/2 tsp
cocunt oil 2 tbsp

heat a pan with oil add rice [par boiled rice {puzhungalari}] fry till brown add cocount saute &saute ,,roast well add onion turmaric saunf in the middle stage ,,u can store this in a airtight container and refrigerate for long ,,,when u make varutharacha curry take 5to 6 tbsp of this fried coconut ,and make paste with 4 to 5tbsp of fresh cocunut&pinch of garam masla ,..[this measurement for 1/2 kilo meat]

KHOYA

KHOYA


Khoya is made by boiling fresh milk in a non stick pan preferably having a large surface area.when the quqntity of the milk is reduced to approxmately 60 prsntage ,it should be stirred constantly.Then bottom and the sides of the pan should be scraped frequently to remove the milk sticking on the sides .when ready ,it will have the consistency of uncooked pastry a litre of milk should yield around 175 gms of khoya.

A faster way of doing it is to take one cup of mlik powder add 1 1/2 tbsp ghee and a little water to make it into a dough .tie this dough in a muslin cloth and steam it for 20-25 mnts.
RECIPE COURTESY :RAKESH PURI