Renil's Kitchen: August 2023

Thursday 24 August 2023

Ingredients:

Method

Wash pigeon peas (toor dal)
Add into a cooker
Add tomato, green chilli, asafetida, shallots, salt, turmeric powder and 2 cups of water
Cook for 2 whistles
Turn off the flame and allow it to cool naturally
Soak tamarind in 1/2 cup of water
Dry roast coriander seeds, red chilli, pepper, fenugreek seeds, cumin seeds, urad dal and garlic, for 2- 3 minutes
Allow them to cool and then grind to a fine powder
Open the cooker and add carrot, potato and ash gourd
Cook for 1 whistle
Turn off the gas and allow the pressure to go all by itself
Add drum sticks ,brinjal and a handful of coriander leaves
Close the cooker and cook without placing weight
When steam appear on the steam vent place the weight and cook for 2 minutes.
This method helps to avoid over cooking of the veggies which we added later
When the pressure releases open the cooker
Add prepared sambar masala, tamarind juice and 1 cup of water
Bring to a boil
Do taste test and add salt accordingly
Meanwhile heat some coconut oil in a pan
Add ladies finger and stir for 3 minutes
Add this to the boiling sambar
Cook for another 2 minutes and then turn off the flame
Now heat some coconut oil in a pan
Crack some mustard seeds and then add fenugreek seeds
Add red chilli and curry leaves
Fry till the chillies turn brown
Add this to the sambar
Cover the cooker for 5 minutes
After that the delicious sambar is ready to serve !

Ingredients:

Method

Ingredients:

To marinate:

For kadai masala

For masala

Method

Marinate the chicken with all the ingredients listed under 'to marinate'
Keep aside for minimum 30 minutes
Dry roast all the ingredients for kadai masala for 2-3 minutes on medium flame
Allow the masalas to cool and then grind to a powder
Heat up 1.5 tbs ghee and 1.5 tbs oil in a kadai
Add finely chopped onion
Stir and cook till the onions turn golden
Add ginger garlic paste and stir for 1 minute
Grind together tomato and cashew and make a fine paste
Add this paste to the onion mix
Add some salt and green chilli
Stir and cook till the mixture releases oil
Add kashmiri red chilli powder and mix well
Add the marinated chicken
Stir on medium high heat for 5 minutes
Add 3/4 portion of kadai masala and combine well
Add 1 cup of water
Cover the kadai, lower the flame and cook for 25 minutes, till the chicken become tender
Stir in between and add hot water if necessary to make the gravy thin
After about 20 minutes add cubed onion and capsicum
Mix well
Again cover the pot and cook for 5 minutes
Then add julienned ginger, remaining kadai masala, kasoori methi and coriander leaves
Mix well and turn off the flame
Delicious kadai chicken is ready to serve

Ingredients:

For glaze

Method

Mix together flour and baking powder; Keep this aside
Add soft butter, powdered sugar , salt and lemon zest into a mixing bowl
Beat well until soft and fluffy
Add the eggs little by little and beat well before each addition*
Add lemon juice and vanilla
Combine well
Add 1/3 portion of the flour
Fold in gently
Again add 1/3 portion of the flour
Add half portion of the curd and fold in gently
Finally add the remaining curd and flour
Fold in gently
Transfer the batter into a loaf tin lined with baking paper (tin size 8x4x4.5 inches)
Dip a knife in soft butter or ghee
Make a line along middle of the batter to create a neat look after baking
Bake at 175 degree Celsius for 75 minutes (baking time may vary depending on the oven)
After that remove it from the oven
Take out the cake from the tin after 15 minutes
Allow the cake to cool down completely
Prepare the glaze by mixing together powdered sugar and lemon juice
Pour this over the cake
Cut the cake after 20 minutes

* Warm up the eggs slightly using water bath method because eggs blend easily by doing so.