Saturday, April 24, 2010
1 cup sugar
1 cup milk
1 cup oil (corn, vegetable or canola) - I used sunflower oil
2 cups maida/all-purpose flour
1 tsp vanilla essence
3 tsps baking powder
2 tbsps dark cocoa powder
1. Combine eggs and sugar in a bowl till light and creamy. Add milk, oil and vanilla essence and beat till smooth.
2. In a separate bowl, combine maida and baking pwd. Slowly add the dry ingredients to the wet ingredients and beat until the batter is smooth and the dry ingredients are completely incorporated. Do not overbeat.
3. Divide the batter into two. Add the cocoa pwd to one portion and combine well.
4. Preheat the oven to 180C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter into the middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top of the plain batter. Continue alternating with plain and cocoa batter without pausing for the batter to spread.
5. Bake for 40 minutes. Insert a toothpick into the center of the cake it should come out clean when ready. Remove from the oven. Run a small thin knife around the sides of the pan to loosen the cake. Leave aside for 15 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.
Tuesday, April 13, 2010
What you need:
1 Onion, medium sized finely chopped
1/2 tsp Turmeric powder
1 tsp Red Chilli powder
1/2 tsp Cumin powder (optional)
Salt to taste
11/2 tbsp Oil
How to prepare:
I have tried capturing the procedure with the pics below. Initially, heat oil in a pan. Add onions and saute till they turn light golden brown in colour. Add salt, turmeric powder, red chilli powder and cumin powder and mix well. Using a spatula, spread the onions evenly in the pan. Break the eggs on top of the onions as shown below. When the egg white at the bottom has boiled and has formed thin layer, invert half of it on top of the rest of the portion. Make sure while doing this the yolks are covered. Try to separate both peices as they are getiing cooked. Invert both the pieces again and cook till the yolk inside too has cooked well. I cook this whole dish on low flame to get good results. Depending on the width of the pan you can fry more number of eggs in it. Strain and remove the egg pieces from the pan. You can fry more eggs in the same oil.
Saturday, April 10, 2010
One of the pros of marrying a Bengali is that I got to explore a whole new culinary world where I ventured into cooking using mustard oil, mustard paste, head of a fish (My Amma used to throw away head of any fish while my in-laws relished various special dishes with fish head in the lime light). Abbas used to ask me before marriage that Seemu, "would you be able to adjust with us?". After marriage when he saw the ease at which I became one among them, he says, "You were in a wrong place earlier. You were meant to be a Bong. Thank me for having brought you to where you belong". Well, Konkanis love Potato too just like a Bong does. Only thing I never compromised with is rice. I couldn't get myself to eat boiled rice. Initially, we had two pots of rice cooked. Now everybody eats raw rice along with me. After all compromise has to be from both ends for smooth running of a family.
Coming to the dish in discussion, Masoor Dal is generally washed and closed inside a small container along with slit green chillies, salt, turmeric powder and mustard oil. The container is called Ghoti, its lid has to be tight. This is cooked along with rice. Bengalis generally eat boiled rice. Since it takes a long time to cook, lentils get cooked just right as required by this dish. But since we eat raw rice which gets cooked very fast, I cook this in a pressure cooker. Texture of dal doesn't match that cooked in a Ghoti. It tastes great nevertheless.
1 cup Masoor dal
1 tsp Turmeric powder
2 Green chillies slit
2 Green Chillies finely chopped
1 tsp Red chilli powder (optional, I add it but in-laws don't)
Salt to taste
1 tbsp Mustard oil
Pressure cook dal, turmeric powder, red chilli powder, salt, slit green chillies and 1 tsp mustard oil with enough water so that the dal is neither cooked nor over cooked. Well the exact amount of water to be added can be perfected with trial and error.
Mash dal with chopped green chillies, remaining oil using hand. Adjust salt and chillies according to taste.
2 tsp red chilli powder
1 tsp turmeric powder
3/4 tbsp ginger garlic paste
1 tsp lemon juice
salt to tase