Friday, June 25, 2010

Nadan Kozhi Porichadu (Hot Chicken Fry)

  • 6 Medium size chicken pieces
  • 10-12 Vattal mulaku
  • salt to taste
  • 1 tsp turmeric powder
  • 1 tbs Ginger paste
  • 1 tbs Garlic paste
  • 1 Sliced medium onion
  • 1/2 Sliced tomato
  • 1 tsp Black pepper powder
  • some Curry leaves
  • Oil to deep fry

  • Remove seeds from chilli and soak it in water fro about 30-45min
  • Make a paste of chilli, turmeric,ginger,garlic, pepper and salt
  • Marinate the chicken with the above and refregirate for a night
  • Heat the oil and put the chicken pieces for deep fry them.
  • When the chicken is half done add sliced onion and curry leaves also to it.
  • When chicken is fully done take it along with onion and curry leaves to a sevring plate
  • Add little salt and pepper to tomato and fry the them in the same oil and serve it along with fried chicken.

Thursday, June 24, 2010

Fondant Icing on Cake... Pure craft work :)

  • Round Cake
  • Unsalted Butter - 1 cup
  • Icing sugar - 1 and half cup
  • Icicng color - pink
  • Fondant dough -1 and 1/2 cup

  • Cut the cake horizontally so that it makes 2 layers
  • Cut off the dome formed on top of the cake(if any)
  • Mix Butter and icing sugar well(room temperature)
  • Take a cake board( the silver board on which the cake will be placed in the cake shop)
  • Place a spoon of butter mixture on that and place the lower layer of cake on that. This is done to fix the cake on the board.
  • Put one or two scoops of butter mixture on the lower layer of the cake and roughly level it to cover the cake.
  • You can place fruits like srawberry or cherry as a layer on top of the above layer...this is only optional
  • Place the top layer of the cake and give a thin coating of the butter mixture on the top and sides of the cake.
  • Roll the fondant dough(room temperature) using a smooth roller to the required thickeness.
  • Make the fondand sheet big so that it cover the full cake.
  • Carefully take the fonant sheet and place it over the butter coated cake and slightly press from cake centre to the sides so that no air gets trapped in between cake and fondant sheet.
  • Press the sides of the cake also
  • Cut the extra irregular fondant sheet from the cake sides.
  • Use the remaining fondant and mix with icing color to do the craft part :)
  • Make any shapes or flowers or bows with it and decorate the cake.
  • Butter icing can be used to stick the flower or bows..

Softest Idli

  • Idly rice 2 cups(Ponni rice)
  • Urud dal 1 cup
  • cooked rice 1/2 cup
  • Fenugreek seeds 1 tsp
  • 1/4 tsp Salt as per taste
  • Soak Idly rice and Fenugreek seeds together in water for about 5-6 hours.  
  • Soak urud dal in water for 4-5 hours.  
  • Drain the water from urud dal and grind it in mixie with little water.  
  • Fine grind it until the mixture is frothy. Keep aside  
  • Now drain water from soaked rice and methi.  
  • Grind these along with cooked rice and little water in mixie.  
  • Now mix the ground items and add salt.  
  • Allow it to ferment for 10 hours. Then make idlis.

Butter Cream Icing

I have used swiss meringue butter cream to do the basic icing for the cake and fondant icing to make flower :) Here is the link on how to make swiss meringue buttercream icing... And applying the icing on the cake and the fondant flowers are the craft work :)
Swiss Meringue buttercream :
For Fondant usage refer to Fondant Icing on Cake.