Sunday, 20 July 2014

Apple Cake

Ingredients :
1. 4 cups skinned and chopped apple
(Skin of apple looks good in the cake, but do not taste as good, hence, the idea of peeling)
2. 5 eggs
3. 2 cups flour
4. 1 cup sugar
5. 1/2 cup refine oil, or 1 cup ghee
6. 1 and 1/2 tsp baking powder 
(2 tsp if the baking powder is little old)
7. a pinch of salt
8. 2 tbsp cinnamon (dalchini) powder 

Method :
Sieve together baking powder and flour. Keep aside.
Mix all ingredients well, except flour and apple. Blend in the flour. 
Finally add the apple and mix carefully.
Pour into a greased baking tray and bake for around 20 minutes in a preheat oven.

Tuesday, 8 July 2014

Rongalao phoolor bor

Rongalao phoolor bor 
(Pumpkin flower fritters)

Pumpkin flowers are tasty and quite a feast for the eyes. 
They can be fried dipped in beaten egg and served piping hot. 

Another tasty method :
Make a batter of gram flour (Besan), a little salt and water. The batter should neither be too thick nor thin. Dip the flowers in this batter and deep fry in oil. 

They can be great at tea times as well as served with meals.

Friday, 4 July 2014

Chicken Korma

Serves : 4
Ingredients :

Chicken : 500 g
Onion chopped : 2
Paste : garlic 1+ginger little
Red chilly powder : 1tsp
Salt : to taste
Curd : 1 cup
Cardamom : 2 small + 2 big
Cinnamon : 1 small piece
Clove : 4
Refine oil : 1 small cup
Kewra essance : 2 tsp
Water : 2 small cups

Method :

Fry onion till brown, mix with curd and 1tsp kewra essance. Keep aside.
Heat oil, add paste of ginger+garlic, fry a little on low flame and add chicken. Keep stirring while adding chilly powder, salt, whole cardamom, cinnamon, clove. 
Fry on low flame for a while, then turn flame to medium. Add little water, cover and cook. Add more water and cook till tender. 
Reduce heat and add onion mixed curd. Put in 1 tsp kewra essance. Stir well. Keep cooking and stirring till well blended.