Sunday, March 5, 2017

Butter Cake

An evergreen recipe - remembering my childhood memories of baking butter cakes for birthdays and deepavalis.  Back then, though, we used to bake butter cakes using margarine instead of butter.

Found a recipe from Rasa Malaysia and have kept wanting to try them and finally found a time.  It is buttery and crumbly sort and light. Try a slice while it is warm it with hot lemon tea and you will be floating heavenly.



BUTTER CAKE
Adapted from : http://rasamalaysia.com/recipe-butter-cake/2/

Ingredients
225gm unsalted butter - room temperature
200gm plain flour/all purpose flour
1 tsp baking powder
200 gm castor sugar
4 eggs
1/2 tsp salt
4 tablespoons of fresh milk/yogurt
1 tsp vanilla essence

Method:

1.  Preheat the oven at 170C
2.  Lightly grease and lined your pan.  ( I used a 9x9 pan, got a thin cake)
3.  Mix the flour and baking powder and sieve together.  Add salt and mix well.  Set aside
3.  Using an electric beater, beat butter and sugar till well combined, pale yellow in colour.   The sugar has not dissolved at this point.
4.  Add in the egg one at time.  Beat well after each addition of egg till creamy.  Scrape down after each mixing.
5.  Add in vanilla essence and mix well.
6.  Fold in the flour into the mixture and mix well.
7.  Finally add in the milk or yogurt and mix well.
8.  Pour the mixture into greased baking pan.  Shake it lightly to evenly distribute cake mixture.
9.  Bake until golden brown for about 40 mins or till it is done when it is tested.
10.  Remove from oven and allow to cool on a wire rack for 5 minutes.
11.  Serve warm.

NOTE

Should the cake turn brown fast you can cover with an aluminium foil.

Time of baking depends on your oven.




Enjoy 

Saturday, January 7, 2017

Egg Gravy Punjabi Style

Egg Gravy Punjabi Style

Another great dish from eggs.  There are many variations or style one can do out of an egg, curries or gravy, omelettes, quiche to name a few.

When you want something quick nothing beats an egg curry or gravy.  This time I tried out Punjabi Style Egg Curry. Mr Hubby likes the egg in a gravy or sambal shallow fry.  Best with chapatis, rotis and rice.

EGG GRAVY PUNJABI STYLE

INGREDIENTS
4 hard boiled eggs
1 big onion
2 green chilly (optional - if you desire heat in your curry)
1tsp ginger garlic paste
2 medium sized tomato
1 green chilly
1 bay leave
1 small cinnamon stick
3 cloves
2 cardamoms
2 tsp chilly powder
1.5 tsp garam masala
1 tsp turmeric
1- 1.5 cups water (adjust accordingly)
salt to taste
1 tsp kasuri methi (optional- I did not use)

PREPARATION

  1. Boil egg with some salt. Remove shell, either prick with fork or make several slits with knife.
  2. Heat some oil and shallow fry the eggs till golden brown.
  3. Puree onion and tomato separately. If using chilly blend together with onion. Set aside
  4. Heat a pot with some oil. Pop in bay leave, cinnamon stick, cloves and cardamoms and allow to splutter.
  5. Add in pureed onion, saute for a few minutes on medium heat or till onion starts to leave oil. 
  6. Add in ginger garlic paste, stir well for several minutes or till the raw smell is gone.
  7. Add in tomato puree, mix well with onion and ginger garlic paste, fry till the raw smell is off.
  8. Add in garam masala, chilly powder and turmeric.
  9. Stir in well together on medium heat, till aromatic and oil starts to separate.
  10. Pour in water enough to make a portion of gravy.  Stir well and let it boil to a desired thickness.
  11. Salt to season.
  12. Add in the eggs, kasuri methi, if using , mix thoroughly. and let it simmer on low heat for  3-4 minutes.
  13. Garnish with chopped coriander leaves. 
Bon Appetite





 
 
 
Sathiarani 








Friday, January 6, 2017

Vendakai Panchadi || Ladies Finger in Yogurt || Bhendi ka Raita

Sharing you a post that I made a few days ago.  Vendakai pachadi,  Its a quick and easy dish to prepare and goes well with rice, sambar, rasam or curries. Not to forget pappad.

Let's look at its preparation


Ingredients

350 gms ladies finger
1/2 cup of yogurt
2-3green chillies

For tempering

1 tsp of mustard seeds
1 dried chilly
1 sprig of curry leaves
salt to season

Method

1.  Wash and pat dry the ladies finger.
2,  Cut even sizes.
3.  Fry okra with chillies in some oil till brown and crispy.  Set aside
4.  Once cooled, add in yogurt, the thickness of the yogurt is up to you, you may add some water to dilute.  Salt to season.
4.  In a different pan, heat oil and add in mustard seeds. Once it starts to splutter, add in dry chilly and curry leaves and fry for a few seconds.  Pour into the yogurt mixture and stir well.
5.  Ready to serve.

Enjoy


Sathiarani

Sunday, January 1, 2017

HAPPY NEW YEAR 2017

 
HAPPY NEW YEAR TO EVERYONE
 
MAY THE COMING YEAR BRINGS JOY, PROSPRIETY AND GOOD HEALTH
 
GOD BLESS
 
 
 
 
 
LOVE
 
SATHIA'S INDULGENCE
 
**  SATHIARANI   **

Saturday, December 31, 2016

Chicken Rasam Chettinad Style

It's has been a long time since I updated my blog, although I have been trying many dishes.  Just never made it to blog them.

Thought of ending 2016 with a soupy story as Hubby is down with fever. Chicken soup for the soul. 

Search and found this link :.http://solaiachiskitchen.blogspot.qa

So thanks to Mrs Solai, my hubby has a nice treat of rasam to soothe him.

Verdict from Hubby - he liked it


CHICKEN RASAM CHETTINAD STYLE
Courtesy of Mrs Solai (http://solaiachiskitchen.blogspot.qa)

Ingredients

250gm chicken pieces (I used about 350gm mainly from chicken wings and bones)
15 pearl onions - chopped ( I used shallots)
1 medium sized tomato - chopped
1tsp chilly powder
1tsp of turmeric powder

Rasam powder - to grind

1.5 tsp peppercorns
1.5 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander powder ( I used 2tsp of coriander seeds instead)
Dry chillis - 2
Shallots - 8
Garlic - 5

Tempering

1tsp of cumin seeds
1 sprig of curry leaves
oil

Method

1.  Wash and place the chicken pieces into a pressure, Add in chopped tomato, shallots, chilly powder and turmeric powder.  Add about 5 glass of water and salt.  Stir and pressure cooker till 1 whistle and let it simmer for another 10mins.  Switch it off from the flame.

2.  While the chicken is cooking, prepare your rasam powder.  Grind peppercorns, cumin, fennel seeds and coriander seeds to a fine powder. If using coriander powder add in only after grinding cumin, fennel and peppercorns.  Add in shallots and garlic and grind further.  Do not add any water to this mixture.

3.  Open the pressure cooker and strain the contents.  Set aside 

4.  In a pan, heat some oil.  Once it is hot, add in some cumin seeds and curry leaves.  Pour the strained soup into the pot and also the grinded powder. Salt to taste and let it boil gently and remove it from fire.

5.  Serve hot with some chopped coriander.

Note.

** I did not strained the chicken pieces, instead left it together.


Enjoy a hearty soup to cure your cold.


HAPPY NEW YEAR, MAY THE COMING YEAR BRINGS THE BEST TO ALL MANKIND.

Regards


Sathiarani



 

Tuesday, June 7, 2016

Indian Style Beans Carrot Stir Fry

A simple stir fry indian style with French beans and carrot.  Goes well as side dish with rice and chapatis.


Ingredients

150gm french beans - cut diagonally
1 small size carrot - sliced
1 onion - chopped finely
1/2 tsp of mustard seeds
1 red chilly - sliced
1 tsp of turmeric powder
1 tsp ginger garlic paste
a few sprigs of curry leaves
salt to taste

Method

  1. Heat oil in a wok/pan
  2. Once hot, add in mustard seeds, once popped add in onions and stir till soft
  3. When the onions turn soft, add in red chilly, curry leaves, turmeric and ginger garlic paste.  Fry for a few more seconds
  4. Add in the vegetables and stir till the paste mix well with the vegetables
  5. Salt to taste and cook till soft.  If required, add in some water little at a time if they tend to burnt.
  6. Once it is cooked, beans carrot stir fry ready to be served.

Enjoy

Sathiarani



Tuesday, May 24, 2016

Chicken Chop with Mushroom Gravy

My son has been bugging me about wanting chicken chop for dinner.  If you walk in to any western style cafĂ©,bistro or restaurants in Malaysia, you had definitely find chicken chop as their menu.

Everyone will claim theirs is authentic. And I would say this is the Malaysian style fried chicken with some sauce or gravy.  Typically you would find the chicken is deep fried.  I decided to bake them and broil it for extra crispiness.

You can have a black pepper gravy, mushroom gravy with side dishes that fancies you such as French fries, peas and carrot or mashed potato.  Since my hubby was away for his graveyard shift, I decided to have mushroom gravy as mushroom is not his thing.

Lets look at the how I prepared my version of chicken chop with Mushroom Gravy.


Ingredients

Chicken Chop
1 kg of chicken thigh with skin and bones
2 tbs of fish sauce
2 tbs of light soy sauce
some freshly grounded black pepper
salt if required
Olive oil
Panko breadcrumbs

Mushroom Gravy
1tbs butter
4 cloves of garlic - minced finely
5-6 medium sized button mushroom - chopped finely
1tbs black pepper powder
3 cups of water (or chicken stock)
1 chicken stock cube ( not required if using chicken stock)
1 tbs of flour

Garnishing
Peas, French fries, sweet corn.

How to prepare

  1. Wash and drain the chicken pieces.
  2. In a bowl, add in fish sauce, light sauce, fresh black pepper and some olive oil. Taste if you require any salt.
  3. Add in the chickens, mix well.
  4. Cover and marinate at least an hour.  Overnight will be perfect.
  5. Preheat oven at 200C
  6. In a baking glassware, coat it with some olive oil . 
  7. In a plate of panko breadcrumbs, coat evenly the chicken pieces and arrange it the baking ware. 
  8. Bake the chicken for about 30-35 mins with an additional of 3 mins on high broil to achieve the crispy pieces. 
  9. Do not discard the marination juice, if any, for the gravy.
  10. While the chicken is being baked, you can prepare your gravy.
  11. In a pan/skillet - heat some butter.
  12. Add in minced garlic and saute till aromatic and soft.
  13. Next goes in chopped mushroom, saute well with butter and garlic till soft.
  14. Add in the chicken stock cube if using, mixing well with mushroom.
  15. Pour in water and any marinating juice, stirring and mixing well and allow it to boil and reduce a further.
  16. Salt to taste, seasoning with black pepper powder and freshly cracked pepper powder.
  17. Mix flour with some of the gravy, allowing no curdles and add on to the gravy and let boil for a few more minutes.
  18. Simmer further into a thick gravy to your preferred consistency.
  19. For serving - place the chicken pieces on the plate with some of your preferred side dish, pour over the gravy onto the chicken and ready to  serve.
Enjoy

Chicken Chop and Mushroom Gravy
Sathiarani

Butter Cake

An evergreen recipe - remembering my childhood memories of baking butter cakes for birthdays and deepavalis.  Back then, though, we used to ...