Vanilla cup cakes

Makes 12 cupcakes

175 g unsalted butter, sotened
160 g caster sugar
1 tsp natural vanilla extract
1 tsp graed lemon zest
1 tsp madeira (optioal)
2 eggs
160 g self raising flour
100 g plain flour
200 ml milk

1. preheat the oven to 180 degree C. Line a 12 hole cup cake tray with paper cakes
2. Beat the butter, sugar, vanilla, lemon zest and a pinc of salt with electric beaters until plae and flufy. Add the madeira nd beat unti well cobined. Add the eggs one at a time, beating well after each addition.
3. Sift the flour together. Using a wooden spoon, fold the flour and milk alternately into the cremed mixture.
4. Spoon into the aer caes and bake for 20-25 mins or until a skewer comes out clean when poked into the middle of the cake.
5. Leave in the tray for 5 minutes before turning out onto a wire rack to cool

Flourless orange and almod cake

makes one 22cm round cake

2-3 oranges (unwaxed,unblemished sin as the whole fruit is used)
8 eggs
420g caster sugar
1 tsp baking powder
420g ground almonds

1. scrub the oranges well and leave the whole. Put them in a large saucepan wit enough water to cover them. Put a a small plate on top of the oranges to kee them submerged. Bring to the boil, then reduce the heat and leave to simmer gently for 1 our until the oranges are very soft.
2. Grease the tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin.
3. Drain the orange well, the ut back in the saucepan and leave until cool enough to handle. Cut each orange into quartes and remo the ips , then puree in blender.
4. Beat the eggs, ugar , baking pwder and a pinch of salt ntil pale and creamy. Beat in the almods and 420g of the orange urre. Leave for 20 minutes and reheat the oven to 180 degree C
5. Pour into the tin and bake for 1 hour 30 minutes until golden brown and a skewer oked into the centre comes out clean. Cool completely in the tin.

White chocolate mud cake

makes one 22cm round cake

300g unsalted butter, chopped
300g white couverture chocolate chopped
300gm plain flour
150g self raising flour
400g caster sugar
3 eggs lightly beaten
1 1/2 tsp of natural vanilla extract

1. Preheat the oven to 180 degree C. Grease the tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the ti. Put the butter and 270ml water in a saucepan over medium heat and stir until the butter has melted. Turn off the heat, then add the chocolate and stir until it has melted and is well combined.
2. sift the flours together into a bowl. Ad the sugar , a pinch of salt and make a well in the centre.
3. Pour the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon  until well combined.
4. Pour into the cake tin. Bake for 1 hour 40 mins or until the cake is golden brown and a skewer comes out clean when poked into the middle of the cake. Cover with foil halfway through of the cake is browning too quickly.
5. Leave to cool completely in the tin on a wire rack.

Chocolate mud cake

makes one 22cm round cake

220g butter

220g dark chocolate, chopped

25g coffee granules

125g self rasing flour

125g plain flour

50g unsweetned cocoa powder

1/2 tsp bicarb soda

480g caster sugar

4 eggs lighttly beaten

 ts veg oil

100ml butter milk

1. Preheat the oven to 160 c. Grease the tin and line the base and sides with a collar that extends 2 cm in above the top if te tin.

2. ut the butter, chocolate and coffee in a sauce an wit 160ml water and tir over low heat until melted, then remove from the heat

3. sift the flours, cocoa and bicard of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined egg,oil and buttermilk and chocolate mixture stirrng with a large spoon until completely combined

4. Pour the mxture into the tin and bake for 1 hour 40 mins or until a skewer poked into the centre of the cake coes out clean. though it may be a little sticky. Leave the cake in the tin until cold

Carrot cake

makes one 22cm round cke

170g self raising flour
170g plain flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp bi carb soda
200 ml vegetable oil
225g soft brown suguar
4 eggs lightly beaten
125ml golden syrup
500g grated carrots
60g chopped pecan or walnuts

1. preheat the oven to 170 degree C. Grease the tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Sit together the flours, spices, and bicarbonate of soda into a large bowl and make a well in the centre.Whisk together the oil sugar,egg and golden syrup. gradually pour into the well, stirring until combined. Stir in the carrots and chopped nuts
2. Son the mixture into the tin and smooth the surface. Bake in the oven for 1 hour and 40 mins or until a skewer poked into the middle o the cake comes out clean

3. Leave the cake to cool in the tin for atleast 15 minutes before turning onto a wire rack to cool completely

kerala kadala curry

Ingredients for Puttu Puttu mavu (rice flour) – 2 cups Salt Hot water Coconut (grated) Puttu - method of preparation Just add sufficient hot water and salt to the rice flour. Mix the flour well with fingers. For making the Puttu, you may use the traditional Puttu Kudam. You may begin by adding a spoonful of grated coconut into the cylindrical container, followed by the well mixed rice flour. As you add the rice flour into the container, in between, you may also add small quantities of grated coconut. Make sure that the cylinder is just fully filled and now you may place it on the Puttu Kudam after covering the top portion of the cylinder. Allow the steam to take care of the cooking. Your Puttu will be ready in three minutes. Have it with Kadala curry for a great combination. Ingredients for Kadala Curry Black Channa (black chickpea / bengal gram) – 1 cup Small onion (chopped) – 1 cup Coconut (grated) – 1 cup Coriander powder – 2 tsp Red chilli powder – 1 tsp Turmeric powder – ½ tsp Garam masala – ½ tsp Coconut (diced) – ¼ cup Tomato (chopped) – ¼ cup Curry leaves Coriander leaves Salt Oil Mustard seeds Red chillies Ginger-Garlic paste Kadala Curry – method of preparation First, soak the black channa (black chickpea / bengal gram) for at least ten hours by adding salt. Cook the black channa well and keep it aside. Heat one teaspoon of oil in a pan. Put the grated coconut and fry until it turns brown. To this, add coriander powder, chilli powder and garam masala. Stir all the ingredients until it becomes brown. Make a paste of this and keep it aside. Take a pan and heat some coconut oil. Put some mustard and add red chillies. When it begins to splutter, add the diced coconut. Stir a bit. Now add the ginger-garlic paste, followed by onions and tomatoes. Add some curry leaves and stir gently. You may now add the black channa (black chickpea). Pour sufficient water and add salt. Stir well. Now add the coconut paste kept aside to the cooked black channa. Boil the curry well.

Nan kattai

Ingredients:
Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature
Powdered Sugar – 1/2 cup
Nutmeg Powder – 1/4 tsp
Cardamom Powder – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp
Method:
Preheat oven to 300 degrees F or 150 degress C.
1. In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
2. Add Nutmeg Powder and Cardamom Powder and mix well.
3. In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
4. Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
5. Wrap dough in plastic wrap and let it rest for 15-20 minutes.
6. Knead dough once again and divide into 12 equal portions.
7. Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave ample space between dough balls.
7. Bake on the middle rack for 22-25 minutes (keep a close eye – nan khatai should remain white).
8. Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.
9. Store in an air tight container at room temperature.

Gobi Manchurian

Ingredients

Ghobi - 1 florets removed in medium size
Corn flour - 3 tbsp
plain flour - 1 tbsp
Chilli powder - 2 tsp
salt - 2 tsp
water  - as needed

For the dry gravy

Ginger garlic paste - 2 tsp
Capsicum chopped - 1/4 of capsicum
spring onion chopped - 3 Nos
tomato sauce
vinegar
soy sauce
chilli sauce
coriander for garnishing

Method

mix the flours, chilli powder,salt and water to form a thick smooth paste
dip the cauliflower florets and deep fry them and keep the aside

In a kadai add 2 tsp of oil and add ginger garlic paste and once they are brown add spring onion and capsicum and cook them. Add all the sauces and mix well. Now add the cauliflower flortes. Season with coriander

Veg Manchurian

For The Vegetable Balls2 cups finely chopped cabbage
1/4 cup grated carrot
finely chopped spring onions
3 tbsp cornflour
1 tbsp plain flour (maida)
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/4 tsp M.S.G (mono sodium glutamate) , optional
salt and freshly ground black pepper powder to taste
oil for deep-frying

For The Manchurian Sauce2 tbsp oil
1/4 tsp M.S.G (mono sodium glutamate) , optional
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
1 tbsp chopped spring onions
1 tbsp chopped capsicum
2 tsp dark soy sauce
2 tbsp cornflour dissolved in 1 cup of water
a pinch of freshly ground white pepper powder
2 pinches of sugar
salt to taste
1/4 cup finely chopped spring onion greens

For Serving4 tsp spring onion greens
1 recipe veg fried rice

Method
For the vegetable balls

1. Combine all the ingredients, except the oil, in a bowl and mix well.
2. Divide the mixture into 16 equal portions and shape each portion into a round ball.
3. Heat the oil in a kadhai and deep-fry the balls in batches on a medium flame till they are golden brown in colour from all sides. Drain on an absorbent paper and keep aside.

For the manchurian sauce

1. Heat the oil in a wok or kadhai when the oil smokes add the msg, garlic, ginger, onions and capsicum and sauté on a high flame for a few seconds.
2. Add 1 cup of water, soya sauce, cornflour paste, pepper, sugar, salt and spring onion greens, mix well and simmer for another 2 minutes or till the sauce thickens. Keep aside.