Crispy Rava fritters



Ingredients:
Bombay rava  :  1 cup
water              : 2 1/2 cup
salt                 : 2 tspn
food colour     : just a pinch (optional) (mine was too much by mistake)

Method:

  • Keep the water to boil. Add salt and colour into it.
  • Add rava into the boiling water with continuous stirring so that no lumps are formed
  • cover with a lid and cook for few more mins till the rava is cooked completely
  • Turn off heat. leave it for 5-10 mins
  • after cooled, put some batter into chakli mould and den directly press it on a plastic sheep
  • Make sure to dry completely in proper 3 sunlight
  • store it in a  dry air tight container
  • just before having, deep fry in hot oil. Enjoy the crispy rava fritters







Honey Cake



'Honey Cake' Just this name, takes me back to my school days. It was my favourite cake when I was a child, especially the one from Iyengars bakery. On Sundays, when my father took me out, I would never miss a chance to convince him to buy me my favourite cake along with my favourite egg puff . ;-) Today there are varieties of cakes in market but still honey cake has its own place and it will always be my fav one.
I got this recipe from a facebook member, Mrs Alee Venkatesh. After viewing so many positive reviews about this recipe, I decided to put it in my 'Must Do' dish list. Thanks to her for this easy and wonderful cake recipe. 
No doubt the cake came out to be too good but I felt the sponginess in the cake was missing.

Cake Ingredients:
Maida - 1.5 cups
sugar - 1 cup
plain thick curd - 1 cup
baking powder - 1 1/4tsp.
baking soda - 1/2 tsp.
Oil or butter - 1/2 cup (I used butter)
vanilla essence - 2 tsp.
honey - 3 tsp

Ingredients for Soaking the Cake
1/2 cup honey
1/2 cup dry coconut (powdered)
Pinch of cardamom powder
2/3 cup water

Method:
  • In a pan add water, honey, dry coconut & cardamom powder and bring it to boil for 10mins. Keep it aside to cool
 
  • Sieve together maida, baking powder and baking soda(make sure no lumps are present).
  •  In a large mixing bowl, take all the cake ingredients, mix well to combine and set aside for 3 mins.
  •  Pour this cake batter to a greased baking tray & bake in a preheated oven @ 180 deg. C for about 30-35 minutes or until done and little brown on the top.
  • When done, remove from oven, pour the honey mixture on top of the cake & allow it to soak for approximately 30minutes
  • When cake is completely cool, cut into pieces & serve.




Chicken Adobo




Chicken Adobo is the name of the popular dish and cooking process in Philippine cuisine, in which the meat is marinated in soy sauce, garlic and vinegar, browned in oil and simmered in the marinade. The combined flavour of garlic, pepper and soy sauce bring forth a super delicious taste.
My Filipino friend often makes this dish when I visit her. I must say, she is an expert in preparing this dish and I am a great fan of Chicken Adobo.  
Thanks to my Phillipino friend Arlyn Schwing for teaching me this delicious yet simple Filipino dish.    
I too prepared it a couple of times. I simply love it :-):-)

Ingredients:
Chicken wings: 12-14 (or 1 kg)
Olive oil          : 2 tbspn
1 big onion      : quartered and diced
4 garlic           : minced
Soy sauce       : 1/2 cup
Vinegar           :1/2 cup( preferably white vinegar)
Water             : 1 cup
Bay leaf          :3
Pepper corns   : 1 tspn
Pepper powder: 1/2 tspn
Green chillies   :2 
Sugar              : 1 tspn    

Method: 

  • Take olive oil in a sauce pan. When hot add the dices onions, green chillies and garlic.( if green chillies are too spicy, then reduce the quantity of  pepper )
  •  Stir for a while till the onion softens and then add the Chicken wings. Stir the chicken in the oil for a while. cover and cook for 5 mins on medium heat.
  • Then add soy sauce n vinegar. Let the chicken simmer there for 10 more mins. Add the bay leaves, pepper corns, pepper powder and sugar . Pour a cup of water . Cover and cook for about 20 mins with stirring occasionally. 


  • Uncover and simmer until sauce is reduced and thickened, and chicken is tender and gets a brown coating on it, about 10 more mins.
  • DO NOT add salt as the soy sauce has sufficient of it.
  • It is served with steamed rice

Note:
  •  The longer the chicken is cooked in the sauce, the more tastier it becomes
  •  Green chillies are not added in the traditional recipe
        

Cooking time : 40 mins

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