EGGLESS SPONGE CAKE (Kugan )

EGGLESS SPONGE CAKE 

225 grms all purpose flour
2 tsp baking powder
1 tsp baking soda

400 ml condensed milk
100 grms melted butter
4 tbs well beaten yogurt
2 tsp vanilla essence

200 ml milk

Method:

Preheat oven to 180 degrees C.
Grease and flour a 9 inch baking pan.

Sieve the flour, baking powder and baking soda 3 times.
In a bowl, whisk the melted butter and the condensed milk.
Add in the yogurt and vanilla essence.
Whisk again until you get a smooth mixture.

Now add 1/3 of the flour , to the butter-milk mixture and fold slowly.
Then add a little bit of the milk and fold again.
In this way, add the flour and milk alternatively, until the entire flour is finished.
Be careful with the milk, the consistency should be dropping only.
YOU NEED NOT ADD ALL THE MILK

Pour the mixture into the greased cake pan.
Bake for about 30 minutes or till the cake is cooked.
Remove and cool for 10 minutes before removing from tin.
A very nice cake to ice for birthdays, it slices well.

VEGETARIAN THAI GREEN CURRY (Kugan )

VEGETARIAN THAI GREEN CURRY

Ingredients:

4 tbs Thai green curry paste
400 ml coconut milk
½ cup water

1 cup Chinese cabbage shredded
½ cup carrot cut into sticks
½ cup red capsicum cut into strips
½ cup button mushrooms sliced
½ cup baby corn cut into fingers
½ cup tofu cubes, that have been pan fried

1 tbs fish sauce or to taste
Little palm sugar to taste
Salt to taste

¼ cup Thai basil leaves
1 fresh green chillie diagonally sliced

Method:
In a pot, add in the coconut milk, water and green curry paste.
Stir well and cook over low heat for about 10 minutes.

Now add in all the vegetables, seasonings and simmer for about 5 minutes.
Cook until the vegetables are cooked and not mushy.
Turn off the heat, sprinkle the Thai basil and the green chillies.
Serve with steaming jasmine rice.


NOTE: You can add in chicken pieces , or sea food if you like.


THANKS TO THE NET FOR THE PICTURE:

GREEN CURRY PASTE (Kugan )

GREEN CURRY PASTE

Ingredients:
1 large bunch of coriander leaves
6 green chillies
1 tbs finely sliced lemon grass
1 tsp finely sliced galangal
3 pips garlic
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp ground cumin
½ tsp finely sliced kaffir lime rind, only the green part
1 tbs lime juice
1 tbs fish sauce
1 tbs soy sauce

Method:
Pound the peppercorns, coriander seeds, and cumin seeds first.
Now add all the ingredients into a mixie.
Grind to to a smooth paste.
Remove and store in a fridge.
It will keep well for about 3 weeks.

Masala rava Kitchidi: (Dev )

Masala rava Kitchidi:

Grind to a paste-1" gin-3 or 4garlic,1green chillies,1 inch pattai , 1 krambu,1/2 tspsombu.
Roast the white rava(1 cup) in a lil oil/ghee fro 2 mins.

Heat oil. Splutter mustard,2 dry chillies,curry leaves.
Add chopped onion and fry till translucent.
Add the paste and fry till nice n flavourful n brownish.
Add chopped 1 small tomato chopped and cook till mushy.
Add finely chopped mixed vegs(carrot,beans,peas,cauliflower) and cook for 2 mins.
Add water(rava:water=1:2 1/4 to 2 1/2), salt and let it come to a boil.
Taste test now and make necssary modifications.
Once the vegs reach the cooked but crunchy stage, add the rava and stir and cook till the water is absorbed.
When the water is 90% absorbed, switch off flame, add ghee and close with a tight fitting lid and leave it on the stove for 5-10 mins.
Mix well once again and serve with coconut chutney.

coconut chutney:

Grind a handful of grated coconut, 1/4 handful of roasted channa(pottu kadalai aka chutney dhal), 2 green chillies, few cori leaves(optional), 1 sprig curry leaves, a small pice of ginger, salt to a paste adding lil water.
Season with mustard,curry leaves and dry chillies.

Var: u can add garlic in place of ginger for the chutney. 
1 or 2 shallots can also be added while grinding the chutney.

Pudalangai kootu:snake Gourd kootu (Dev )

Pudalangai kootu:snake Gourd kootu

Cook a small cup of yellow moong dhal.

Grind to a paste- coconut, jeera, green chillies and Garlic
heat coconut oil or any oil. Splutter mustard, jeera,curry leaves, red chillies.
Add chopped onion and saute till translucent. 
Add 1 medium snakegourd chopped, water,salt and turmeric and cook until the veg is 90% cooked.
Add the paste, dhal and let cook for 2-3 mins.
Done!!!
Goes well with plain rice.yumm!!!

Bombay kadappa/Besan chutney: (Madhu Sree )

Bombay kadappa/Besan chutney:

Onion - 1/2
Tomato - 1
Mustard seeds
Turmeric powder
Chill powder(if required)
Red chillies - 2
Water - 3 cups
Besan flour - 1/4 cup
Oil
Salt

Method:

Heat a pan with oil. Add mustard seeds, let it splutter. Add red chillies, onion, fry till golden brown.
Add tomato give a good mix. Add salt, turmeric powder, chilli powder. Then pour water. Let is boil.
Now in a cup put the besan flour and add little water to form a paste, now add the paste to the boiling content.
Stir nicely so that the water starts thickening. If it is not thickening properly you can add some more besan flour paste.
Once you feel it comes to a chutney consistency, switch off the stove. Garnish with coriander. It is ready to eat.
Have this as a side for dosa, upma.

Have attached the picture of tamarind rava upma and besan chutney. I know the picture is not that tempting,  didnt have time to take a better picture, but believe me the taste was lip smacking . Please bare with me .

Thanks,

Sree

Tamarind rava upma: (Madhu Sree )

Tamarind rava upma:

1 cup rava.
2 cups tamarind water(extracted from a goosebery sized tamarind ball)
Red chilli - 3
Urad dal - 3/4 spoon
Channa dal - 3/4 spoon
asafoetida/perungayam
Mustard seeds
Turmeric Powder
Chilli powder(if required)
Salt to taste.

Method:

Heat a pan with desired oil. Put mustard seeds, let is splutter. Add urad dal, channa dal, red chilli, asafoetida.
After the dal turned brown, add turmeric powder, little chilli powder, salt. Now pour tamarind water.
Once the water started boiling, slowly put the rawa and stir continuously as we do for normal upma, make sure it doesnt form lumps.
Tamarind rava upma is ready to eat. Serve hot with any type of chutney, I did bombay kadappa.

Thanks,

Sree