MunsilA's Blog

CINNAMON CAKE Ingredients: All purpose flour - 1 cup                                                    Caster sugar - 1/2 cup Egg - 1 Butter - 1/2 cup Milk - 1/3 cup Baking powder - 1tsp Vanilla essence - 1 tsp For Coating: Cinnamon powder - 1tsp Caster sugar - 1 tbsp Butter - 1 tbsp (melted) Method: Beat butter and essence in a bowl, add sugar little by little. Add egg to the above mixture beat it well. Add the dry ingredients (flour , baking powder) in a bowl and add milk, beat it. Add the egg mixture to the above little by little, whisk it. Pour it into the greased cake pan. (Here i baked it in a cooker) Bake it for 20 to 30 min in a preheated oven at 180 `c. Remove the cake once it gets cooked.. Brush the cake with melted butter. Sprinkle the sugar and cinnamon powder over it.

PRAWN EGG FRIED RICE INGREDIENTS: Prawn - 150 gm (cleaned &drained )              Basumati rice - 200gm (soaked & cooked) Onion - half Carrot - 1 Capsicum - 1 Spring onion (chopped) Ginger garlic paste - 1/2 tbsp Red chilli powder - 1 - 11/2 tsp Egg - 2 Soya sauce - 1/2 tbsp Oil & Salt or black salt - required quantity Pepper - 1/2 tbsp METHOD: Take a pan ,heat oil and add gg paste. Saute it for a minute. Now add prawn and chill powder saute it for 2 min. Allow the prawn to boil with very little amount of water. Take another kadai add little oil. Add Onion, spring onion(white and green). Saute it for a min. Add carrot, capsicum , salt saute it well. Add the cooked rice and soya sauce to it. Mix well. Meanwhile add salt and pepper to the egg. Beat it.fry it in a kadai or bake it in a oven  Cut the egg into very small pieces. Add this to the rice. Garnish with spring onion. Serve hot.

KURMA INGREDIENTS: Carrot - 1 ( chopped ) Beans- 50 gm ( chopped ) Onion - 1 Tomato - 1/2 Red chilli - 2 (Roasted in oil) Turmeric powder - 1/4 tsp Roasted Bengal gram - 1tsp Coriander seeds - 1/4 tsp Cumin seeds - 1/4 tsp Coconut - 1  piece Ginger garlic paste - 1/4 tsp Cinnamon & Clove powder - a pinch Salt & Oil - required quantity Coriander leaves - for garnishing METHOD : Grind the coconut, coriander, r.bengal gram, turmeric powder, cumin , red chilli and needed salt by adding little amount of water. Heat oil add cinnamon & clove powder in a cooker. Add onion when it smells. Saute it until it turns to light brown colour. Add tomato & gg paste. Saute it well. Now add the chopped vegetables and the grinded paste to it mix it well. add required amount of water. If u want the gravy to be thick do not add more water. Pressure cook 1 whistle. Garnish it with coriander leaves.

EGG IDIYAPPAM INGREDIENTS: Idiyappam - 12 nos.                                Egg - 4 Onion - 2 Tomato - 1 Ginger Garlic paste - 1/2 tbsp Red chilli paste - 1 1/2 tsp Turmeric powder - 1/4 tsp Green chilli - 2 (finely chopped) Coriander leaves -  chopped Salt & Oil - Required quantity Ghee - 1 tsp (optional) METHOD: Heat kadai add oil. Add chopped onion, green chilli, turmeric powder when oil gets heated. Saute it well. Add tomato, salt, red chilli powder, ginger garlic paste. Saute it until the oil gets seperated. Now add eggs mix well.  Add idiyappam when the egg gets half cooked. Mix well until it is completely cooked. Add ghee and coriander leaves while serving.

TOOR DAL DOSAI INGREDIENTS :                                                                                            Par boiled rice - 500gm Toor dal - 60gm Fenugreek - 2tsp METHOD: Soak rice, dal and fenugreek for an hour. Grind it in a mixie or grinder and leave it overnight.  Add salt and prepare like normal dosa.     

RED CHILLI CHUTNEY Ingredients: Red chilli - 5                                                              Onion - 1 Garlic pods - 4 Tomato - 1 Tamarind - pinch Salt - required quantity To Temper : Oil - 2 tsp Mustard seed - 1/2 tsp Urad dal - 1/2 tsp Curry leaves Method: Grind red chilli, onion, garlic, tomato, salt, tamarind. Heat oil, add mustard seeds, urad dal and curry leaves. Add the grounded chutney in it. Suits well for idly, dosai and adai

SWEET SUTHRIYAN INGREDIENTS:  Idly rice-300gm (Soaked)                                                                Rice flour- 100gm  Coconut milk- Prepare 1.45 Ltrs with half coconut                                       (So that conconut milk is watery) Sugar - 150 gm Salt - pinch TO TEMPER: Cashews Cardamom  Ghee METHOD: Grind the rice 3 hrs before (starting cooking) as a thick batter. Add the rice flour little by little to the idly flour to make a dough. Add salt in it. Once the dough is ready, roll it in the shape of small finger. Take a vessel and add ghee, cardamom , cashews. Now pour the coconut milk and allow it to boil. Add the prepared dough one by one slowly, once the coc...