Hot Milk Sponge Cake

Sponge Cake

Ingredients

1 cup ( 200 ml / 8 oz ) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon butter
1/2 cup (100 ml / 4 oz ) hot milk
2 eggs
1 cup sugar
1 teaspoon vanilla essence
1 teaspoon honey
1 teaspoon finely grated lemon / orange rind

Method

Preheat oven.

Sieve flour, baking powder and salt.

Add butter to milk and keep hot,

Beat eggs until thick. Gradually add sugar and continue beating for 5 minutes at medium speed.

Quickly stir in sieved ingredients. Stir till blended; add hot milk mixture, vanilla essence, honey and lemon / orange rind.

Blend thoroughly and pour into a paper - lined round / square baking dish and bake at 180 * C or 350 * F for 25 - 30 minutes . Cool for a while before turning out onto wire rack.

Squid Fry ( Koonthal / Kanava Fry )

Squid Fry ( Koonthal / Kanava Fry )

Serves: 4

Ingredients

500 g squid
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon salt
1/2 cup water
4 onions, thinly sliced
1 - inch piece ginger, finely chopped
10 cloves garlic, finely chopped
2 green chillies. slit lengthwise
1 teaspoon red chilli powder
1 teaspoon pepper powder

Salt to taste
2 springs fresh curry leaves
1 tablespoon cooking oil

Method

Wash and clean squid. Slice into circles of 1 cm thickness.

Marinate squid with 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and 1 teaspoon salt. Keep aside for half an hour. Boil squid in a pan with 1/2 cup water for 15 minutes or till cooked / the water in the pan dries up.

Heat oil in a pan. Fry sliced onions till golden brown. Add curry leaves, chopped ginger - garlic, red chilli powder, pepper powder, cooked squid and salt to taste. Cover with a lid and cook on a low heat for 10 - 12 minutes. Serve hot with rice / chapati as a side dish.

Kadala Curry

Kadala (Chick Pea) Curry

Serves: 3

Ingredients

150 g black Chana ( Kadala or Chick pea )
3 cups water
1/2 teaspoon turmeric powder

For the coconut paste / masala:

1 cup (75 g - 100 g) grated coconut
1/2 teaspoon turmeric powder
3/4 teaspoon red chilli powder
1/2 teaspoon pepper powder
2 tablespoon water ( reserve 1/4 cup for water for diluting coconut paste )

Prepare a smooth paste from the above ingredients in a mixer and keep aside.

For the seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
8 small onions ( chuvannulli / shallots / sambar onion ) or 1 onion, thinly sliced
1 spring curry leaves

Heat oil in a pan. Add mustard seeds. When they sputter and cumin seeds, sliced onion and curry leaves. Fry on a low heat for 7 - 8 minutes or till golden brown and a nice aroma of small onions.

Method

Wash and soak black Chana ( Kadala ) in 3 cups water for 6 - 8 hours or overnight. Pressure cook with 1/2 teaspoon turmeric powder for 25 - 30 minutes (reduce the heat to medium after 3 rd whistle and cook for 20 minutes. Allow the cooker to cool naturally). Reserve 1/4 cup stock.

In an another bowl, mix boiled chana / kadala, reserved stock, salt 3/4 teaspoon (or to taste) and extra 1/2 cup (100 ml) water. Cover with a lid and cook on a medium to low heat for 5 - 8 minutes.

Add ground coconut masala. Mix well and dilute with 1/4 cup (50 ml) water. The consistency of this preparation should be medium thick; not too watery. Cover with a lid and cook on a low heat for 8 - 10 minutes. Stir occasionally. Once done, add seasoning to the curry; mix well . Serve with Puttu / Idiyappam / Chapati etc.

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