Djamilah - Algerian Date Cake
Djamilah
Ingredients
4 eggs
100g almond powder
4 tbsp corn flour
70g butter (melted)
200g sugar
1 tsp baking powder
200g dates (pitted & chopped)
1/2 tsp vanilla essence
1 tbsp orange flavoured liquor
A pinch of salt
Method
Preheat the oven to 180°C.
Melt butter in a microwave oven.
Cream together the butter, sugar & salt. Add beaten egg.
Sieve the corn flour and baking powder together and fold into the cake mixture.
Then add almond powder along with vanilla essence & orange liquor.
Mix well & pour the batter into the greased cake pan.
Bake until a toothpick inserted into the middle of the cake comes out clean, about 30-35mn.
Serve Djamilah cake with tea.
Udupi Sambar
Udupi Sambar
Ingredients
2 tbsp channa dal
2 tbsp urad dal
1 tsp cumin seeds
1/4 tsp fenugreek seeds
3 tbsp coriander seeds
3 tbsp freshly grated coconut
8 dry red chillies (2 tsp red chilli powder)
1/2 tsp turmeric powder
***
1 tbsp oil
1 cup - Yellow lentils/Toor dal /Thuvaraparippu
3 shallots (chopped)
A Moringa
5 okras
A potato (cut in sticks)
2 carrots (cut in sticks)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
A big tomato (blend)
***
Salt to taste
Lemon size tamarind pulp
Coriander leaves
Fresh curry leaves
For seasoning
1 tsp mustard seeds
1 tsp cumin seeds
1 dried red chilli
A pinch of hing
Few curry leaves
2 tbsp oil
Method
Dry roast first five ingredients.
Then add red chillies + grated coconut & fry for a while.
Remove from fire & set aside to cool.
Grind them to a fine paste with a little water.
Keep aside.
***
Wash & cook lentils with turmeric powder.
Soak tamarind in water & keep aside for 10 min.
Extract the juice.
Wash, peel & chop vegetables into 5 cm sticks.
Heat oil in a sauce pan.
Splutter mustard seeds, cumin seeds, dried chilli & curry leaves .
Add chopped vegetables & fry for a while.
Then add red chilli powder, turmeric powder & salt.
Fry for a while & then add blended tomato.
Add tamarind extract & mix well.
Simmer till the vegetables are cooked. (10mn)
Then add cooked dal & blended masala;
Cook for another 5 mn.
Add in more water to get a thin sambar.
Remove from fire.
Garnish with fresh curry leaves & coriander leaves.
Serve with Rice / Idli / Dosa.
Oats Tikki
Oats Tikki
Ingredients
3 potatoes (Quartered)
1 cup rolled oats
A carrot (chopped)
2 green chillies(chopped)
2 onions (chopped)
A piece of ginger(chopped)
Chopped coriander leaves
3 tbsp bread crumbs
An egg (optional)
Garam masala
1 tsp cumin seeds
Freshly ground black pepper
Oil for frying
Method
Boil the quartered potatoes in salted water until tender (20 mn).
Drain & let it cool.
Peel, mash it & keep aside.
Using a chopper blend carrot, chillies & ginger.
Fry onions to light golden brown & then add chopped veggies.
Add oats, mix well & then remove from fire
Transfer to a bowl along with mashed potato.
Add beaten egg, bread crumbs & chopped coriander leaves
Mix all the ingredients & garnish with pepper, cumin & garam masala.
Cover the bowl & keep aside for half an hour.
***
Make small balls & flatten it.
Heat oil is non stick pan & shallow fry the tikki's.
Flip & cook the other side.
Serve these crunchy tikki's for tea or as a starter.
Normandy Apple Tart with Hazelnut powder
Normandy Apple Tart
Ingredients
1 frozen pastry
4 apples (reinettes/ golden )
50g butter
30g sugar
1/2 tsp ground cinnamon
***
100g hazelnut powder
2 eggs
100g sugar
100g thick cream
1 tbsp Calvados
Icing sugar for dusting
Method
Wash apples.
Peel, seed & cut in cubes.
Melt butter & then add 30 sugar.
Fry apples cubes for a while .
When caramalised remove from fire.
Garnish with cinnamon powder & keep aside.
***
Beat eggs with the sugar.
Add hazelnut powder & cream.
Mix well & then add calvados.
Preheat oven 200°C.
Roll out the pastry on a lightly floured tart tin.
Prick with a fork all over & flute the edges.
Scatter caramamelised apple evenly & bake for 15 mn.
Remove from the oven & then pour the prepared cream over it .
Return to the oven & then bake for another 20mn.
Remove from the oven.
Pour calvados on the top & flambe it using a gas lighter.
Calvados is an apple brandy made in Normandy.
Reshmi Paratha
Reshmi Paratha
Ingredients
3 potatoes (mashed)
400g wheat flour
1 cup milk
100 ml water
1 tbsp oil
2 green chilli (chopped)
2 tsp cumin seeds
A bunch of coriander leaves (chopped)
Salt to taste
Oil /ghee for frying
Method
Boil the quartered potatoes in salted water until tender (20 mn).
Drain & let it cool.
Peel, mash it & keep aside.
Mix all the ingredients with the wooden spoon.
Add water little by little to get a stiff dough.
Cover the bowl with a damp cloth & keep aside for an hour.
Knead well , add chopped coriander leaves & cumin seeds.
Spray some more flour & knead it again.
Make evenly sized balls .
Take a lemon sized ball & flatten it using a roller.
Heat a non stick pan & just smear some oil.
Cook the roll out paratha.
When it turns brown, flip & cook the otherside.
Serve hot with Veg / Non Veg curry.
Carrot Ricotta Muffins
Carrot Ricotta Muffins
Ingredients (10 muffins)
60g white chocolate (melted)
60g ricotta cheese
2 eggs (beaten)
2 tbsp sugar
2 carots (peel & chopped)
50g flour
25 g dessicated coconut
1 tsp baking powder
A pinch of nutmeg powder
1/2 tsp cinnamon powder
180°C - 25- 30mn
Method
Preheat oven to 180°C.
Peel & chop carrots using a chopper.
In a bowl beat eggs.
Cream together the ricotta, sugar & salt.
Melt white chocolate in a microwave oven & add to the mix.
Add beaten egg & mix well.
Stir in dessicated coconut & chopped carrots.
Sieve the flour and baking powder together and fold into the cake mixture.
Add cinnamon powder & nutmeg powder.
Mix well & pour the batter into the greased 12 hole muffin tray.
Bake for 20-25mn until risen & golden-brown.
