Sunday, June 10, 2012

Project 365 Days Of Food- Day 71, Pound Cake!

3 large eggs, room temperature
3 tbsp milk, room temperature
1 1/2 tsp pure vanilla extract
1 1/2 cups sifted all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated white sugar
3/4 - 1 cup of unsalted butter, room temperature

1. Preheat oven to 350 deg F and place rack in center of oven. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
2. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
3. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl . Gradually add the remaining egg mixture, in 2 addition to incorporate the egg and strengthen the cake's structure.
4. Scrape the batter into the prepared pan smooth the top with an offset spatula or the back inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminium foil after about 30 minutes.
5. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
6. The pound cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
7. Makes one 9 x 5 x 3 inch (23 x 13 x 18cm) loaf.

Saturday, June 9, 2012

Project 365 Days Of Food- Day 70, Tandoori Shrimps!


  • 1/2 cup lemon juice
  • 1 tbsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 16 jumbo prawns, shelled and deveined
  •  3/4 cup plain yogurt (hung) 
  • 1/4 cup heavy cream
  • 1/4 cup finely chopped red onion
  • 1 tbsp crushed garlic
  • 1 tsp finely chopped ginger
  • 1 tbsp lemon juice
  • 1/4 tsp ground turmeric
  • 1 tsp tandoori masala
  • 1/2 tsp garam masala
  • 1/2 teaspoon white pepper powder
  • 4 metal or wooden skewers that have been soaked


1. Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
2. Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.

Friday, June 8, 2012

Project 365 Days Of Food- Day 69, Punjabi Samosa!

A favorite and delicious snack in India. 
Throughout the east, these tasty snacks are sold by street vendors, and are eaten at any time of the day!

Recipe Courtesy:- Show me The Curry

Saturday, June 2, 2012

Project 365 Days Of Food- Day 63, Mangsho Kebabs- Bengali Style Lamb Kebabs!

1 lb of lamb minced
2 bread slices
1/2 tsp of garam masala powder
1 onion, finely chopped
4 green chilies, finely chopped
1 tsp mint leaves
8 eggs, whisked
1/2 cup bread crumbs
1 tsp coriander seeds
1 1/4 cup of ghee
salt to taste

1. Dip the bread slices in water, soaking them well. Remove and squeeze out all the water.
2. Mix together the lamb mince, bread slices, garam masala, onion, green chilies, mint leaves, and salt.
3. Keep aside for one hour.
4. Divide the mixture into 10 portions.
5. Add salt to the eggs and stir. 
6. Now with wet hands, mold the mixture around the skewers pressing and shaping to about 5 1/2 " long kebabs. 
7. Gently remove the kebabs from the skewers and sip them in the egg mixture, then roll them out in the bread crumbs and fry until golden brown.
8. Drain the excess oil and serve!.

If Long Mangsho Seekh Kebabs is not your thing- You can make Mansho Cutlets instead!

Friday, June 1, 2012

Project 365 Days Of Food- Day 62, Nendra Pazha Varati- Ripe Banana Relish!

The Tambram version of the Jelly/Jam

1/2 kilo/4-5 bananas
1/2 kilo jaggery
1/2 tsp cardamom powder
2 tbsp clarified butter

1. Heat a cup of water and stir in the jaggery. Strain to remove scum and pour it back into the pan and cook for about 5 minutes until treacly. Keep this aside.
2. Peel and chop the bananas into 3 parts an d steam in 2 cups of water for 10 minutes until fruit turns soft. Alternatively, pressure cook for one or two whistles. Blend and add to the jaggery mixture. Stir over a medium flame for 3-4 minutes until it thickens and leaves the sides of the pan.
3. Add the ghee and cardamom powder, stir for 2 more minutes and turn off the heat.

***Timely Tip
Store in an airtight container and refrigerate.