Wednesday, October 31, 2012

MIX FRUITS YOGURT CAKE




½ cup butter, softened
1 cup sugar
1 tsp vanilla essence
1 egg
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 cup mix fruits yogurt

METHOD:

Preheat the oven to 175 degrees C.

Grease & flour a 9 inch pan.

In a large bowl, cream together the butter,
sugar & vanilla until light & fluffy.

Beat in the egg until smooth.

Combine the flour, baking soda, & baking powder,
stir into the batter alternately with the yogurt.

Spread the batter into the prepared pan.

Bake for 50 minutes in the preheated oven,
until a knife inserted into the cake comes out clean.


BUTTER BLACK PEPPER SQUIDS




250 gm squids (cleaned, cut & pat dry)
1-2 tbsp butter
1 tbsp shallots chopped
1 tsp garlic chopped
1 red chilly chopped
½ tsp black pepper crushed
Salt to taste
Spring onion chopped

METHOD:

Fry shallots, garlic, chilly in butter until
light brown.

Add in squids, salt, black pepper &
stir-fry fro few minutes or until cooked.

Once cooked add spring onion mix well
& serve hot.



Tuesday, October 30, 2012

BITTER GOURD WITH PRAWNS STIR-FRY




1 bitter cord medium size clean & cut
2 tbsp prawns cleaned
1 red chilly cut
1 tbsp shallot cut
1 tsp garlic chopped
¼ tsp turmeric powder
Salt to taste
Curry leaves
1-2 tbsp oil

METHOD:

Heat up oil fry garlic, shallots, chilly &
curry leaves till light brown.

Add bitter cord, prawns, salt & turmeric
powder mix well, cover for 2 minutes &
stir-fry until dry.

Serve hot with plain rice as a side dish or main dish.

Monday, October 29, 2012

GARLIC, BUTTER RICE




1 cup rice, washed & drain
1 ½ - 2 cups water
1-2 tbsp butter
½ tsp garlic
Salt to taste

METHOD:

In the rice cooker melt the butter &
fry the garlic till light brown colour.

Add in the rice & fry for few minutes.

Add salt, water & cook for 20-25 minutes
 or until cooked.

Serve hot with chicken curry, vegetables
or salads