Lightly grease baking tin with oil .Here I used square shaped glassware
Or u can place cling wrap in the bottom of the vessel and keep aside
Pour water into a bowl and sprinkle gelatine little by little and keep aside for 10 minutes .
Then add rose water ,gelatine mix and sugar to a large heavy bottomed pan ..Mix well
Now heat this by stirring continuously till all the gelatine and sugar gets dissolve.
Now reduce the heat and let this mix cook for 25 minutes ..No need to stir in between ..
After 25 minutes take out the pan and to this add lemon juice ,colour and crushed
pistachio .Mix well ..leave for 5 minutes
Turkish Delight
Then pour into the greased tin and leave for 2 hours (or until it reaches room temperature )
Then keep it in the refrigerator for 12 hours by covering the top using cling wrap
Mix cornflour and sieved Icing sugar well and spread well in a tray
Here I used cling wrap, so just turn the vessel upside to the sugar mix .Remove the Cling wrap and sprinkle sugar mix both sides of the delight.
Then dip the knife in the sugar mix and cut our turkish delight into small squares (by dipping the knife in the sugar will help to cut the delight easily)
Again roll/toss/dust each pieces in the cornflour sugar mix and keep in a air tight container..For that …
In the bottom of the container first lay a baking parchment paper and sprinkle some sugar mix then place one layer then sprinkle the sugar and place the paper and do the same procedure with the rest pieces ..
When i saw this recipe got excited and tried the same day ..
The problem I faced here is with my elder son:( coz he did like the texture and all.. but the smell … 😉 he was not that happy with the rosewater smell ..So next time I am going to add strawberry essence(his favourite) instead of rosewater and make him happy ..
And this is the simple version of Turkish delight ..In the authentic version have to stir for soooo long and used cornflour instead of gelatine ..As I did tasted both version ,this version does 90% justice to the real one ..With the two kids running around ,not able to think of doing the authentic in near future .. 🙂 And I will def share the recipe with u my dear ones when I do ..
So dear mamas get ready and make ur kids happy 🙂
Nb:
Caster sugar is nothing bur our white sugar only but finely powdered white sugar
Grease the baking try using vegetable oil or butter and set aside ..
Sieve the all purpose flour and keep aside..
In a bowl add curd and beat well using whisk or spoon till the curd becomes very smooth without lumps
Then to this add sugar and mix well till the sugar dissolves
Now add baking powder and baking soda ..Mix well and keep aside for 10 minutes ..
Now u can see some bubbles on the top..
To this add oil and essence ..Keep whisking until all r uniformly mix together ..for 2 minutes
Then finally add sieved all purpose flour to this mixture 3 to 4 batches ..
Gently fold the flour to the mixture by using a spatula until u can see no lumps of flour ..
Basic Pineapple Sponge Cake
The mixture should be very smooth ..
Now pour this mix to the baking tray and level the top.
Tap the tray lightly on the counter get rid of the big air bubbles
Place the tray in the preheated oven for 25-30 minutes ..The baking time depends up on the oven ..So after 25 minutes insert a fork or skewer in the centre.
Otherwise bake for some more time until the cake is fully cooked
If it comes out clean ,remove from the oven and keep aside to cool for 30 minutes..
Then cut and serve the easy and delicious no butter no egg cake ..
If u want u can the pineapple flavour into ur choice (vanilla ,strawberry,mango etc..)
So try this yummy cake and let me know the result ..
I am not that good at baking ..So always hesitate to post cake recipes ..But this recipe is a 100% no failure recipe..If I can bake ,anyone can 🙂
This is the first time I am posting a cake recipe in curryworld ..So u can expect more in near future 🙂
Cut king fish(flesh only) and sardine into small pieces..
Wash again and drain them ..
Then marinate them with chilli powder,turmeric powder,vinegar and salt ..
Keep it for minimum 1 hour
Then shallow fry the fish pieces in 5-6 batches till the pieces becomes crisp ..
Keep aside ..
Heat sesame oil in a pan,splutter mustard seeds,dry red chilli and fenugreek seeds one by one
Then saute ginger ,garlic ,green chilli and curry leaves ..
When it become light golden colour take off the pan from the heat and add chilli powder,turmeric powder,asafoetida powder and fenugreek powder ..
Then saute for few seconds in a very low flame until the raw smell of the powders go..
Then to this add salt ,vinegar and water ..
Boil well..To this add fried fish pieces and cook for 10 minutes in medium flame …
Check the gravy ..if u find some taste is missing adjust according to ur taste (Salt,vinegar ,chilli )
The spice is purely depending up on each person ..So choose ur spice level individually .. I love spicy food but my friends are not able to afford my food coz of that 😉 So don`t blame in that matter k 🙂
So use the pickle after 2 weeks .. Keep in an airtight container …
In the very first day if u feel the sourness and spice is more ,don`t worry it will subside after few weeks .. By that time the fish pieces will absorb all the flavours will be very soft ..
When I made fish pickle for the very first time ,me only used king fish ,as I don`t eat fish no idea about its taste 🙂
So when I gave sample to my hus he said everything is there but except the fish flavour (as king fish is not having that much fish flavour )..That moment I decided to add some sardines along with this neymeen for the additional flavour and it worked well .. Thats y I said sardines are the optional ingredient.. Its not a must ..
So make it ,taste it, enjoy it and don`t forget to leave ur valuable comments and suggestions 😉
Then add chopped onion,ginger ,green chilli,salt and curry leaves ..
Saute them till the onion become soft ..
Then add turmeric powder and chilli powder ..
Saute till the raw smell goes ..
Finally add chopped tomato..
Mix well and close the pan and cook for 5 minutes stirring occasionally in medium flame ..
Then open the lid and cook until the raw smell goes ..
Then sprinkle 1 tsp of coconut oil and few curry leaves and close the pan for 5 minutes ..
Then serve with rice ,dosa,chapati…
Its a quick and simple recipe and best combination with rice ..If u feel so lazy to cook a complicated dish for lunch try this 🙂 A nadan dish without much ingredients and my amma`s one of the easiest recipe.. 🙂
Note : if u want u can add garam masala and coriander powder to make more flavourful for chapathi ..
Wash the chicken thoroughly using salt and vinegar..
Here i used fresh chicken breast piece.
Soak these chicken in curd and salt water (add salt and curd in 4to5 cup of water and mix well ) for 1 to 2 hours ..
This process will soften ur chicken .. believe me after frying it will juicy in side ..
Then wash the chicken again ..
Cut them in to small cubes (cut each piece in a slanting direction )
Again wash them and drain them for 10 minutes
Then take a bowl and add all purpose flour,corn flour,soya sauce,vinegar ,pepper powder ,salt and egg ..
Mix well ..Add very little amount of water ..
Marinate the chicken pieces with this paste and keep aside for at least 30 minutes .i didn’t add colour ,if u want u can add..
Then shallow fry the chicken pieces for about 5 minutes in each side in medium flame ..
Drain the fried chicken pieces in kitchen tissue and keep aside..
Now heat 1 tbsp of oil ,use the same oil we used for frying chicken..
To this add minced ginger and garlic..Saute for seconds in high flame ..Be very careful while sauting them ..There is a chancing of getting burn..So stir continuously ..
To this add minced big onion ,celery,minced green chilli and 2 tbsp of spring onion ..
Saute until they become light golden in colour ..
Reduce the heat ..
Then to this add soy sauce ,tomato ketchup ,salt,vinegar and sugar ..
Mix well ..If u want ur chicken to be saucy then add some hot water and boil well..
Check the sauce ..Adjust the sauce according to ur taste buds,..
Then add fried chicken and cubed onion and capsicum ..
Mix well and cook until the chicken is well coated with sauce ..
Finally sprinkle pepper powder,sesame oil and spring onion …
If u want the chicken to be very dry,then no need to add water ..
In restaurants they some times use colour and ajinomoto ..Here i avoided both …
Hope u all will try and give me ur feedbacks..
Note: U can increase or decrease the amount of chilli ,soya sauce or vinegar according to ur taste.
I have already posted neer dosa long back in the name of tissue paper dosa long before ..In that version I added Egg .This is an eggless version ..Hope u will like this ..
For Neer Dosa
Ingredients
White Rice/Ponni Ari/Sona Masoori -1cup
Grated Coconut-1/2cup
Salt-
1/4 -cup water for grinding
Water-3cup
Oil -for greasing (if necessary)
Method
U can make neer dosa just right after grinding the batter..
No need of fermentation .
Wash rice thoroughly 3-4 times
Soak it overnight or 4 -5 hours
Then grind rice along with grated coconut and salt by adding enough water to grind..
Grind to very smooth paste ..
Then add plenty of water to make the batter buttermilk consistency ..(approximately 3 cups)
Check the salt ..
Heat a non stick pan ..The pan should be medium heat ..Don`t heat too hot ,otherwise the dosa wont spread evenly ..u will understand after making 2-3 dosas
watch the video to know the correct procedure ..
Grease the pan with very little amount of oil if u r using iron tawa,If u r using nonstick thawa then no need of applying oil…
Pour one ladle of batter and swirl the pan immediately so that the batter forms a uniform thin layer on the pan..
U can see lots of thin holes forming in the dosa
Then cook till the dosa coming out from the sides
(I usually don’t close the dosa and cook, if u want u can close )
No need to turn the dosa and cook ..
Then using a spatula fold the dosa like a tissue paper and transfer to a serving plate ..(first into half and then again one more fold)
Here I used White rice ..
Egg Roast
Egg Roast
Ingredients
Egg-5
Big Onion-4
Tomato-1 small
Ginger-1 medium piece
Pepper-1/2tsp
Fennel seeds-1/4tsp
Garlic-3pods
Garam masala-1/2tsp
Curry leaves-2 strings
Turmeric powder-1/4tsp
Kashmiri chilli powder-1 tsp
Chilli Powder-1 tsp
Coriander powder-2tsp
Green chilli-2 small
Water-1cup
Coconut Oil-2tbsp
Salt-
Egg Roast
Method
Cook the eggs adding 2 cups of water along with salt..
Cook for 10 minutes ..
Then de-shell them keep aside
Now heat oil in deep bottomed pan
Add crushed ginger +garlic+fennel+pepper mix ..
Saute for 1 minute in low flame ..Then add onion ,green chilli slits,salt and curry leaves and increase the heat ..
Saute till the onion become light golden colour..
Now add all the powers and saute till the raw smell goes.
Then add sliced tomato pieces and mix well..Close the pan cook for 2 minutes ..
Then open the lid and cook till the oil appears stirring occasionally ..
Then add 1 cups of hot water and cook the curry for about 15 minutes in medium flame ..
Now add boiled egg and cook for another 5 minutes
That time u can see oil on the top ..Check the salt..If u want u can add 1/2 tsp of sugar to enhance the taste ..
Finally sprinkle 1 string of curry leaves and 1tsp of coconut oil and close the pan for 5 minutes ..
Then serve with Neer Dosa…
Hope u will try this easy break fast recipe ..(If u have excess batter ,can keep it in the fridge and use for dinner also 🙂
If u want very dry roast ,then avoid adding water ..
Curryworld 