Almond sponge cake

Plain flour-200g
Baking pdr-1 tsp
Butter-200g
sugar-200g
Powdered Almond-100g
Egg-3nos
Vanilla extract-1tsp

Preheat the oven to 180 degrees

Method:
1.Sift the flour and baking pdr and set aside.
2.Beat well butter and sugar till it becomes smooth.
3.Now add eggs one at a time and mix well.
4.Add in the vanilla extract and beat well.
5.Gently add the flour into the mix well ans finally throw in the almond powder and mix well.
6.Transfer the mixture to a lined cake tin and bake for 40-45 mins.

 Easy & Tasty Pepper Chicken

Ingredients

Chicken-1/2 kg

Onion-1 medium

Tomato-2 medium

Ginger garlic paste-1tbspn

Fennel seeds-1 tbpsn

Jeera-1tbspn

Pepper cprn-11/2 tbspns

Salt to taste

Oil-1tbspn

Turmeric pdr-1/4tsp

Cinnamon  -1 small piece for seasoning

Method:

wash and cut chicken in medium pieces.

cook the chicken for a whistle adding salt,turmeric pdr & ginger garlic paste adding a little water.

Grind onion and tomato to a fine paste.

Make fine powder of fennel,jeera and pepper corn and keep aside.

In a kadai heat oil add the cinnamon stick (crushed), add the onion /tomato paste...fry until the oil comes out.

Now add the ground powdered masala to it a nd fry for a sec,add the chicken to it.

Cook until the chicken gets dry,or like chicken roast.

Garnish with fresh curry leaves and coriander.

Meen Curry (Fish Curry)

Fish-500 g
Coconut-1 cup(150 g)
Fennel seeds-1/4 tsp
Chilly pdr-1 tsp
Coriander pdr-2 tsp
Turmeric pdr-1/4 tsp
Tamarind pulp-1/4 cup
Salt to taste
Shallots-8nos
Methi seeds-1/4 tsp
Tomato-1
Green chillies-2 nos
Oil-2 tbspns
Salt to taste
Few sprigs of curry leaves.



Method:
Dry roast chilly powder and coriander powder for few mins and set aside.
Grind together coconut,fennel seeds,roasted powder along with tamarind pulp,turmeric and shallots to a smooth paste.
In a kadai heat oil add methi seeds after seasoning add in the ground paste and fry it till it changes it colour.
Now throw in the diced tomatoes and slitted greenchillies and add 2 cups of water.
When it starts to boil add salt and after 5 mins add the cleaned fish and allow it to cook for 5-10 mins closing with a lid.
Finally garnish with curry leaves.

Bindi (okra) Masala

Bindi-250gms

Onion-2 medium

Tomato-2medium

Greenchilly-2 slitted

Chilly powder-1tsp

Coriander powder-1tsp

Turmeric powder-1/4 tsp

Salt to taste

Jeera-1/4 tsp

Oil-2tbspns

Method:

1.Cut the Okra 2cms long and set aside

2.Slice the onion,tomato and slit the greenchillies.

3.In a kadai heat 2 tbspns of oil,add jeera after spluttering add the chopped onion and fry till soft.

4.Stir in the tomatoes and add salt.

5.Add the masala and saute for a minute.

6.Finally add the bindi(okra) and fry it for few seconds,close the lid ,and cook in low flame for 10-15 mins.Garnish with finely chopped coriander leaves.

Rajma (kidney beans) Masala

Rajma-1 tin

Red Onion-1 large

Tomato-2 medium

Red Pepper(Capsicum)-1nos

Chilly pdr-1tsp

Salt to taste

oil-1 tbsp

Coriander to garnish

Method:

1.Drain the rajma, wash well and set aside.

2.Finely chop all the vegetables.

3.Heat oil in a pan, add finely chopped onion and saute well.

4.Now stir in the tomatoes, add salt and fry till its soft.

5.Add the chilly powder and after few seconds add the rajma.

6.Finally garnish with coriander leaves.

Quick Potato Curry

Potato-2
Onion-2
Greenchilly-2nos
Tomato-1
Ginger and garlic chopped-1tsp
Chicken masala pdr-2tbsp
Oil-2tspns
Salt to taste.

Method:

Finely slice the onion and cut the potato in chunks.
Heat oil in a kadai and add sliced onion saute till its soft..
Now add the all the other ingredients and fry for 2 mins.
Stir in the masala and pour 1 cup of water and cook it in medium heat for 15-20 mins
Garnish with curry leaves.

Chicken Shahi Korma

Chicken-1/2 kg
Yoghurt-1/2 cup
Tomato-100 gms
Green chilly-6 nos
Ginger garlic paste-2 tsp
Grated Coconut-1/2 cup
Kuskus-1tbsp
Cashew-5-10nos
Spices-2 each(Cinnamon,cardamom,clove)
Garam masala pdr-1 tsp
Oil-2tbsp
salt to taste
Coriander-for garnishing

Method:
Make a fine paste of coconut,kuskus,greenchilly,and cashews.
Heat a kadai add oil and season spices.
Add the finely chopped onion to it and fry till golden brown.Add tomatoes to it and cook till it becomes soft.
Now add to it the ginger garlic paste,the ground masala and garam masala powder, saute till the raw smell goes.
Stir in the chicken to it and when the chicken leaves some wate add to it 2 cups of water and salt cook in medium fire for 15-30 mins.
Garnish with coriander leaves.