Mushroom Fry

Ingredients

• 2Cup - Sliced mushroom


• 1Cup - Onion (finely chopped)


• 1/4Cup - Tomato sauce


• 1/4Cup - Bell pepper


• 1tablespoon - Ginger Garlic paste


• 1/4tsp - Mustard seeds


• 1/2tsp - Urad dal(splitted)


• 2nos - Red chilli


• 1/4tsp - Turmeric powder


• 1/2tablespoon - Corriander powder


• 1/2tablespoon - Cumin powder


• 1/2tablespoon - Pepper powder


• Few curry leaves


• Corriander leaves

Procedure
In a pan heat the oil,add mustard seeds,when it splutters,add urad dal,red chillies,curry leaves n fry for few mins.

Add bell pepper,onions,when it turns transparent,add ginger garlic paste n turmeric powder n fry till the raw smell goes off.

Add tomato sauce,cumin corrinader powder n fry till oil oozes out.

Add the well cleaned sliced mushroom,n mix well.Close the lid n cook for 5mins or till it oozes some water.

Open the lid n cook till it becomes dry and add pepper and mix well.

Granish with corriander leaves.

vanilla -coffee cake!!

I prepared vanilla-coffee cake for my class 3.It came out very well compared to my previous one :)..In this class we did practise for basic flowers,borders and leaves.Here comes my decorated cake!!

Recipe for the Cake

• 2 1/2 Cups - All purpose flour
• 1 1/2 Cup - Granulated Sugar
• 3 nos - Large eggs
• 1/2Cup - Butter
• 2 tsp - Baking powder
• 1/2 tsp - Baking soda
• A pinch Of Salt
• 2 tsp - Pure vanilla extract
• 1 Tablespoon - Espresso coffee powder
• 1tsp - Cocco Powder
• 1 1/4 Cup - Water
  

Procedure

Beat the eggs in a large mixing bowl by hand or on low speed with an electric mixer.

Mix all purpose flour, granulated sugar, baking powder ,baking soda, salt, and melted butter to the beaten eggs along with water in a low speed.

Add the vanilla extract n mix well with the batter.

Now divide the batter into half,Keep one portion aside.

In a 1/3 Cup hot water mix the coffee powder and cocco powder.Pour into one portion of the cake batter and mix well.

Pre heat the oven to 350 deg.

Grease the pan with butter or non stick spray.

Spoon 1/4 cup vanilla batter and on the top spoon 1/4 cup coffee batter,repeat the same utill the batter is used up.

Bake it for 35 -40 mins or until wooden pick inserted near center comes out clean.

Cool the cake and level it using leveller/knife before Icing.

Butter Cream Icing

Stiff Consistency

• 1 Cup - Soild White vegetable shortening/Crisco
• 1tsp -Flavor( Pure vanilla extract, almond Or butter) It can be used in combination also.
• 2tablespoons - Milk or water
• 1lb - Confectioners' sugar/powdered sugar
• 1tablespoon - Meringue powder
• A pinch of Salt

For the above cake icing n decorating i just doubled the quantity of the ingredients under butter cream icing.

I added extra 1 tablespoon of milk to make medium consistency which is requied for the above cake decorating.

Using the hand mixer blend the above all ingredients until its creamy.

After your use,seal the remaining icing and refrigerate it.It will last for weeks.

Note :

While doing butter cream icing there three types in consistency Which depends on the decorations.

Stiff Consistency:Its used for making flowers like roses n sweet peas.

Medium Consistency:Its used to create Figure piping,borders,stars and flowers with petals tht lie flat

Thin Consistency: Its used for writing,making vines,leaves.For this u need to add 2 tablespoons of milk to the stiff consistency.

Chilli Chicken

Ingredients

• 1lb - Chicken
• 3tsp - Corn Flour
• 1no - Egg
• 1 Cup - Onion (finely chopped)
• 1/2 Cup - Capsicum/Bell pepper
• 1/4 Cup - Spring Onions
• 1/2 Cup - Ginger (finely chopped)
• 1/2 Cup -Garlic (finely chopped)
• 5nos -Dry Red chilli
• 1/2 Cup - Cashews
• 1/4Cup - Soy sauce
• 2tsp - Chilli Garlic sauce
• 1tsp - Tomato sauce
• 1/2tsp - Pepper powder
• 1/4tsp - Red chilli powder
• 1/2 Cup -Water
• Salt to taste
• Pinch of Sugar

Procedure

Mix 2tsp of corn flour,egg , little salt n pepper with chicken and fry in the hot oil till it turns yellowish-brown color.Place in the paper towel to drain excess oil.

Mix a tsp of corn flour in 1/4Cup water n keep aside.

In a pan heat the oil,add red chilli,finely chopped Ginger-Garlic,Cashews and fry for few mins.

Add Springonions,onions,capsicum ,red chilli powder,pepper powder,salt n sugar and fry till onion turns transparent.

Add Soy sauce/Chilli garlic sauce/Tomato sauce and mix well.Add 1/2 Cup water n bring it to boil.

Add the chicken to the gravy n mix well.

Atlast add 2 to 3 tsp of corn flour water to the chicken,it turns the gravy thicken.

Granish with bell pepper/onions/lime juice at the top.

This recipe also goes to to viki's-The Potluck-Chicken.

Spicy Potato Fry

Ingredients

• 2 nos - Potato
• 1tsp - Cumin seeds
• 1no - Onion(optional)
• 1/4tsp - Turmeric powder
• 1/2tsp - Red chilli powder
• 1/2tsp - Corriander cumin powder

Procedure

Cut the potatos into cubes and boil it for 10 mins

In a pan heat the oil,add cumin seeds,when it splutters,add onion and fry till it turns transparent.

Add turmeric powder,red chilli powder n corriander cumin powder n fry for few mins.

Add the potatos and coat well with the mixture.keep in low flame and fry for few mins.

Serve hot with curd rice/dal.

Chettinad pepper chicken

Ingredients

• 1Cup - Chicken pieces
• 1no - Onion(finely chopped)
• 1no - Tomato(finely chopped)
• Whole garam masala ( cloves,cardamom,bay leaves,cinnamon)

• 1tsp - Ginger-Garlic paste
• 2tsp -Freshly crushed Pepper powder
• 1/2tsp - Aniseeds
• 1/2tsp - Cumin seeds
• 1/2tsp - Mustard seeds
• Few Curry leaves
• One Green chilli
• 1/2tsp - Red chilli powder
• 1/4tsp - turmeric powder
• 2tsp - Corriander powder
• 1tsp - Cumin powder
• 1/2cup - Corriander leaves
• Salt to Taste
• Oil

Procedure

Marinate the chicken along with red chilli powder,turmeric powder n little gigner gralic paste for 30 mins.

In a kadai,heat the oil,add mustard seeds when it starts crackle,add cumin seeds,aniseeds,when it spluters add onion n fry till in turns golden brown.Add Salt.

Add Ginger Garlic paste ,turmeric powder,green chillies,curry leaves and fry till the aroma goes off.

Add the finely chopped tomato,corriander powder,cumin powder,red chilli powder n cook till the tomato mashed completely and oil gets seperated.

Now add the marinated chicken and mix well the masala.Cover the lid and cook for 10-15 mins till the chicken oozes out and chicken turns tender.

Finally add the freshly crushed pepper powder and mix well.

Granish with the corriander leaves.

Serve hot with chappathi/roti/rice.

Thanks to padma n Ramya to inform me about Viki's The Potluck-Chicken event.This recipe is on the way to viki's-The Potluck-Chicken.