Daily Archives: April 9, 2014

Orange cake with honey glaze

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Preparation Time : 10 minutes

Cooking Time : 50 to 55 minutes

Serving : 10 members

Description

Orange cake with honey glaze. A delicious decadent easy to make cake which looks awesome. The freshness of the orange flavoured cake with the glaze of honey sure makes you feel heavenly .this cake was over with in minutes after i served it to all. Having oranges in season now ,every one should give this cake a try. The day i tried this cake my beloved best buddy Gazeenasulu kunahmed also tried the same cake and posted the picture. Umm great people think alike. I have another confession to make about all the pictures i post. 99 percent of them are taken placed on the top of my dish washer.(Even this picture is taken on the top of my dish washer)this dish washer of mine has been with me for nearly 11 years. Not once have i used it till date but i am making maximum use taking pictures placing the food items cooked by me.

Ingredients

Ingredients
Quantity
eggs 4
oranges 4
orange zest grated of 2 oranges
almonds100 grams powdered
butter ( room temperature ) 200 grams + to grease
baking powder 1 teaspoon
brown sugar200 grams
self raising flour 200 grams
Honey6 tablespoons + to serve

Method

  1. Preheat oven to 180 degree Celsius . Peel the oranges and cut them into 1 1/2 inch thick pieces .
  2. Deseed the pieces . Grease a 23 centimetre round cake tin . Pour the honey on the base and arrange the good looking orange slices on top.
  3. Chop the rest if you have any . Mix all the other ingredients together along with the chopped oranges and beat together with an electric beater on low speed till well combined and smooth .
  4. Pour this batter mix over the orange slices evenly and make a make a deep hollow in the Center of the mix with the back of a spoon .
  5. This helps the cake to rise evenly . Bake for 50 to 55 minutes until firm or a tooth pick inserted in the Center comes out clean .
  6. Remove and cool down completely and then turn over in deserved plate .
  7. Serve with honey poured on top to give an e extra glaze to the cake .
  8. Serve with honey and cursturd . Honey itself was good enough .

Chicken Salna

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Preparation Time : 15 minutes

Cooking Time : 20 minutes

Serving : 10 to 12 members

Description

Chicken salna . This mighty dish is an authentic dish very own to the muslim ravuthar community who hail from tirunelveli. They have just this one recipe that they follow for both chicken and mutton. This Salna is a bit more watery than the usual curries, gravys and kormas served. They use this salna with white boiled rice , thenga choru (coconut rice)? Nei choru (ghee rice),parota,iddiappam, appam and everything possible actually. Remember the curry masala powder i mentioned and had posted the recipe before.That’s the main key ingredients for this dish. My hubby loves this dish so much when he was a kid , in my in-laws place they didn’t make parotas at home instead it was bought from a restaurant called hotel niyas.They would shread the parota (atleast 3 that’s the regular standard parcel)pour hell lot of Salna and soak the parotas,parcel it so when you open,it looks like a square box. It will be still moist with the Salna and pieces of meat inbetween. This is a typical Nellai style version of parota Salna. My hubby used to exchange meat pieces for more parotas with his sister vaseela as each one of them gets only one.

Ingredients

Ingredients
Quantity
mutton or chicken1 kg
onion2 sliced
small onion1 hand cut into 1/2
curry leaves1 strand
cinnamon 1 inch piece 2
cloves 4
cardamom 2
ginger garlic paste 1 tablespoon each
tomatoes 3 big chopped
green chillies 6 slit
coriander leaves 2 tablespoons chopped
salt to taste
poppy seeds 1/4 cup ground to a paste adding 1 teaspoon of fennel seeds
curry masala powder 6 tablespoons heaped ground to a smooth paste ( can just add the powder as it is but my mother - in - law grinds it and adds more taste )
coconut 1/2 grated and ground to a smooth paste
thick coconut milk 1/2 cup

Method

  1. Heat 100 ml of oil ( gingely oil or vegetable oil . Gingely oil is used traditionally ) in a pressure cooker .
  2. Add cinnamon , cloves , cardamom , small onions and curry leaves . Once they splutter and onions are brown , top with ginger garlic paste and fry to crisp .
  3. Add meat , onions , tomatoes , green chillies , coriander leaves chopped and salt to taste . Sauté for 5 minutes till colour of the meat changes and lets out some juice .
  4. Add the poppy seed paste and sauté for another 5 minutes . Top with the masala powder paste and sauté for 3 minutes .
  5. Pour water just to enough to cover the meat in the pressure cooker . close with lid and pressure cook for 3 whistles or until meat is cooked . Add coconut paste and coconut milk .
  6. Bring to boil and simmer for 5 minutes until oil floats on top .
  7. Serve hot garnished with chopped coriander leaves .

Note

For curry masala powder click the link below :