Angry Birds Cake

Angry Birds Cake :)

PERFECT SPONGE CAKE

Among all the varieties of sponge cake i have tried,this was the most perfect one. This is a fusion of many recipes from different sites. It was a thrill to do such a try, but it did come out well. Iam sure every one likes it.

Ingredients

Egg-5
Sugar-1 cup
All purpose flour-1 cup
Butter(room temp)-6 tbsp (85gm)
Vanilla essence-2 tsp
Baking powder-1/2 tsp
Salt-a pinch

Method

1. In a large bowl (large enough for the mixing bowl to rest its base) heat 3 cups of water.

2. In a mixing bowl add the eggs and sugar

3. Keep it inside the hot water bowl and stir continuously till the eggs mix well and the sugar dissolves. This takes about 10 minutes

4. Take out the mixing bowl and start beating it with an electric beater till it becomes frothy. Start from low to high speed. This takes from 20 to 30 minutes.

5. Sift flour,salt and baking powder.

6. Once it is done fold in the above mixture little by little to the batter with a wooden spatula.

7. Mix butter and vanilla essence in a bowl.

8. Fold in this mixture to the batter.

9. Pour the batter in a greased cake pan

10. Bake the cake till a tooth pick comes out clean (about 15-20 min) in a preheated oven at 400 deg F.

The cake is done and when you piece them you'll see the real spongy texture of it. Enjoy!!!!

Kolikari Dosa

BLACK FOREST CAKE

One who has eaten the best made BLACK FOREST CAKE, will never forget the taste of it till life. I ate it once in my native and from then on it was my special snack every week end. Whenever i eat a new dish or snack i have a desire to try it out on my own. So i tried many a times but i could not get the original taste of the BFC....
What a wonder!!!! The final trial was delicious. Its taste was the same as the one which i ate few months back....
I hope everyone will like it.

INGREDIENTS

For the cake:

Butter(melted and cooled) - 1/2 cup(110 gm)
Sugar(powdered to crumbs) - 1 1/4 cup(275 gm)
Egg - 2
Flour - 1 1/2 cup(140 gm)
Cocoa powder - 1/2 cup(50 gm)
Baking powder - 1/2 tsp
Baking soda - 1 tsp
Vanilla essence - 1 tbsp
Salt - a pinch
Vinegar - 1 tbsp
Milk - 1 cup minus 1 tbsp

For filling:

Heavy cream - 1 cup
Sugar(powdered) - 4 tbsp
Vanilla essence - 1 tbsp
Cherry (seeds off) - 1/2 cup
Chocolate curls or shavings - 1 cup

METHOD
Grease a cake pan or 3 cake pans and keep ready. Pre heat oven at 350 degree C

Pour vinegar in a cup and add milk in it. Stir well and keep it aside.

Sift and keep flour,cocoa powder,baking powder,baking soda and salt.

In a bowl add melted butter and sugar.Beat well for 3 minutes,so that it gets mixed well. Its ok if it is not fluffy.

Add one egg at a time and beat well for 3 minutes.

Add half of the sour milk and vanilla essence and beat just for a minute.

Turn of the beater and fold in the sifted dry ingredients.

Use rest of the sour milk if needed to make the batter smooth.

Pour it in the cake pan and bake till a toothpick inserted comes out clean.
You can bake it as one full cake and cut it into 3 layers or you can straight away bake it as 3 separate cakes.

When the cake is ready transfer it to a cooling rack. Let it cool for few hours before cutting.

While the cake gets cooled,you can prepare for the filling.

Take cream,sugar and vanilla essence in a bowl. Keep the bowl in a cold bath i.e. inside a bowl with cold water and ice cubes.
Start beating it in low speed and then gradually increase to high.
Beat the cream till soft peaks form. Take care not to over beat and make butter. (The cream turns to pale yellow before it becomes butter.)

Cut the cherries into pieces

Keep ready the chocolate curls or shavings. (scrape the chocolate bar with a vegetable peeler or a spoon)

ASSEMBLING

Place one layer of the cake in a tray with top side bottom.
Sprinkle some cherry syrup or boiled sugar syrup.
Apply a thick layer of cream and some cherry pieces on it.

Place the second layer and do as above.

Place the final layer. Apply a layer of cream. Sprinkle chocolate curls on it and decorate it with cherries.

Serve it and enjoy the cake
Store the cake in refrigerator.

SPICY HEN BAKE

Baking a whole hen was only a big dream recipe for me as i have just started cooking.I dint have the guts to waste a whole chicken!!!
This Thanksgiving Day i determined to do it at last....Though not a TURKEY,why not,let it be a BROILER HEN!!!
I did it and to my surprise it came out well.
Let me share the recipe.

Ingredients

Broiler Hen - 1 (fully cleaned and inside parts removed)
Soy sauce -2 tbsp
Vinegar- 1 tbsp
Onion- 1 (cut and grind it to paste)
Tomato- 1 big (cut and grind it to paste)
Ginger garlic paste- 2 tsp
Chilly powder- 1 tsp
Cummin seed powder- 2 tso
Turmeric powder- 1/2 tsp
Chicken 65 masala- 1/2 tsp
Garam masala- 2 pinch(for aroma)
Coriander leaves- 1/2 cup (finely chopped)
Salt- to taste
Oil- 4 tbsp

Method

1. Marinate the hen in soy sauce, vinegar, half of the oil, turmeric powder and salt for 1/2 hr. Carefully prick the hen with a fork here and there so that it gets soaked in well.

2. Heat a large vessel(hen should fit in) and add rest of the oil in it.

3. Add onion paste, tomato paste, ginger garlic paste and all the spice powders. Saute well for 2 minutes. Add salt.

4. Put the marinated hen in the vessel and rub the gravy all over it and inside.

5. Sprinkle coriander leaves and pour little water.

6. Close the vessel and let it cook in medium flame for 1/2 hr. After the first 15 minutes turn the hen to the other side and cook.

7. Keep ready a wide baking pan lined with silver foil. Pre-heat oven to 350 deg C.

8. Carefully place the hen with leg side up in the baking tray. Coat it with the gravy and bake for 1/2 hr. Keep some gravy for the other side.

9. Take out the tray, turn the hen and coat it with rest of the gravy and bake for 1/2 hr.

10. Spicy hen bake is now ready. Garnish with coriander leaves and serve with lime.

CHOCOLATE CAKE

YUMMY CHOCOLATE CAKE

Everybody likes chocolate cake. I have a craze for it and I nearly salivate when i say it. Yummmmy....... This method is from my mother's recipe collections and i love it. By following the exact measurement and duration, it becomes the most wonderful cake. Before I could take a picture of the cake, it was over.....
Hope you'll like it.

Ingredients

Vinegar - 1 tbsp
Milk - 1 cup
All purpose flour or maida - 1 1/2 cup
Cocoa powder - 50 gms
Salt - a pinch
Sugar - 1 1/4 cups
Butter(melted & cooled) - 185 gms
Vanilla escence - 1 tsp
Egg(lightly beaten) - 2
Baking soda - 1 1/2 tsp

Method

1. Grease a baking pan and keep it aside.Pre heat oven at 180 degree C.

2. Add vinegar to milk. Stir well and set aside

3. Sift flour,cocoa powder,salt and baking soda 3 times

4. Take the above mixture and sugar in a bowl. Pour in the melted butter and half of the milk mixture. Beat well just for 2 minutes

5. Add vanilla essence, the remaining milk mixture and the beaten eggs. Beat well for 2 minutes

6. Pour batter into the greased pan and bake for 35 minutes at 180 degree C.

7. Check weather the cake is done by inserting a toothpick. If it comes out clean, your cake is ready

8. Transfer the cake to a wire rack and let it cool.

9. Enjoy the cake after it cools.

Brinjal Pepper Curry

Kathrikai Mizhagu Kuzhambu

Ingredients

Brinjal-250gm
Garlic - 8 - 10 Cloves
Onion-1 medium
Tomato-1 medium
Coconut-2 sliced pieces
Pepper-1 tsp
Turmeric pwder-1/4 tsp
Corriander powder-1/2 tsp
Cumin powder-1 tsp
Mustard seeds-1 tsp
Water-1 cup
Oil-4 tbsp
Salt-to taste
Curry leaves
Corriander leaves

Method

1. Cut brinjal into long medium pieces and put in water

2. Finely chop onion, tomato and garlic

3. Heat oil in a pan.

4. Add mustard seeds. When it splatters add curry leaves. Then add half of choped onions and fry till transparent.

5. Add the chopped garlic and fry till slight brown

6. Add the cut brinjal pieces and fry till soft

7. When the brinjal is done, add salt, turmeric powder, corriander powder and cumin powder and fry for 5 min

8. Grind together pepper, coconut and left over onion

9. Add the ground ingredients to the brinjal masala

10. add a cup of water and let it boil. Water quantity depends on your wish. If you want the curry to be thick, you can use less water.

11. When it is done garnish with corriander leaves and serve

This curry suits well with rice and dosa

Kheema Egglet

Kheema Egglet

This is a delicious dish with minced meat and egg. Its a high caloric diet as it has more number of eggs. The below ingredients makes an egglet that can serve two. You can finish your breakfast or dinner with this dish.
Ingredients

Minced meat(kheema)-250gms
Garlic-4 cloves
Onion-1 medium
Tomato-1 medium
Turmeric powder-1/4 tsp
Corriander powder-1/2 tsp
Cumin powder-1 tsp
Chilli powder-1/2 tsp
Egg-4 no
Oil-2 tbsp
Salt-to taste
Corriander leaves to garnish
Cake tin (any shape)-6"or 9"
Butter-to grease tin

Method

1. Clean minced meat and cook in medium flame with salt and turmeric powder, till the water drains out.

2. Heat a pan with 2 tbsp oil.

3.Finely chop onion,tomato and garlic

4. When the oil is ready, add chopped onion and fry till it becomes transparent

5. Then add chopped garlic and fry till slightly brown.

6. Now add chopped tomatoes and fry till the skin peels off.

7. To this add cumin poder, corriander powder, chilly powder and salt. Fry for about 3 min.

8. Add the partly cooked kheema to the masala mixture and fry for 10 min.

9. While the kheema is getting cooked, in a bowl slightly beat all 4 eggs. add salt to taste.

10. Grease the cake tin with butter.

11. Preheat oven to 250F

12. Put the kheema mixture in the tin and press it to the base evenly.

13. Pour the beaten eggs into the tin. With a fork prick the base meat layer here and ther so that the egg batter and peep in.

14. Place the tin in the middle rack and let it bake for 20-30 min at 300F.

15. You can chek the egglet inbetween by inserting a toothpick.
When it is done the toothpick comes out clean.

16. Garnish with corriander leaves and serve as slices.

Hope you will enjoy this dish.

Curd Rice in minutes

Simple Curd Rice

Curd rice is the most common dishes in south India.In fact, no afternoon meal is without curd rice and pickle.Its such a simple and easy meal to make. There are many ways toprepare and each follow their own easy way to make.I've discussed the way i learnt from my mom........delicious meal in minutes!!!

Ingredients

Rice-2 cups
Water-5 cups
Milk-1 cup
Curd -1/2 cup
Green chillies-2 no
Ginger -1 inch piece
Mustard seeds-1 tsp
Curry leaves-few
Oil-2 tbsp
Corriander leaves to garnish

Method

1. Clean rice and pressure cook in 5 cups of water for 10 minutes

2. Cut the green chillies into thin rings and chop the ginger piece. Keep them aside.

3. Take cooked rice in a shallow bowl and smash it well with a flat spoon.

4. Add 1 cup of milk to the smashed rice,stir and set it aside for few minutes till the rice gets partly soaked in milk.
The idea of adding milk is to make sure the curd rice does not get the sour taste after few hours.

5. Add curd to the rice and stir well.

6.Add required amount of salt.

7. Heat oil in a pan, add mustard seeds.

8. When the mustard seed crackles add curry leaves, green chillies and ginger. Turn off stove.

9. Carefully pour the above seasoning into the curd rice and spread it evenly.

10. Garnish with finely chopped corriander leaves and serve it hot.

This tastes even good when served with hot lime pickle or dried fish. Enjoy your meal.....

Aiyra meen fry

AIYRA MEEN FRY

Ingredients

Aiyrai meen -250 gm
Cummin seeds -1 tsp
Pepper -1 tsp
Corriander seeds -1/2 tsp
Turmeric powder -1/2 tsp
Tamarind pulp -1/2 tsp
Salt to taste Oil - 1 tbsp




Method

1. Clean the fishes and pat dry

2. Heat a pan and fry pepper till aroma comes out. Keep it aside. Dont put oil in pan while frying pepper cause, the seeds may burst and injure you.

3. Pour oil in the same pan and let it heat.

4. Add the cumin seeds and coriander seeds and fry till aroma comes out. Keep it along with the fried pepper.

5. Grind the above fried ingredients into fine powder

6. In a medium sized bowl, add tamarind pulp,turmeric powder,salt and the finely ground powder.

7. Mix well. Add water if needed and bring it into a smooth paste.

8. To this paste add the cleaned fishes and mix well so that the paste is coated on all fishes.
(make sure you don't smash the fishes when you mix)

9. Cover the bowl and keep it aside for an hour or two.

10. Heat a non-stick pan and fry the marinated fishes till they are dry.

This south Indian dish can be enjoyed with Curd rice or Sambar rice