Showing posts with label version. Show all posts
Showing posts with label version. Show all posts
Friday, May 9, 2014
BANANA NUT CAKE MY VERSION
BANANA NUT CAKE- MY VERSION
My husband loves the Banana nut loaf from Wegmans. I tried to make the same at home and it turned out pretty well. I am posting the recipe of this cake as I have used a standard recipe for the banana nut loaf. I made a few changes from the original recipe like substituting whole milk with half and half, used almonds and dry fruits instead of walnuts, and also added a teaspoon of cardamom powder. The taste of this cake was so great. We had a few slices and I packed it off to my husband’s office. It was a big hit there and he came home with an empty box :) I guess that’s the exact compliment every cook wants; empty dishes….I have not used any icing here as the cake itself was very rich. It can be had with ice cream (we did that, yum!). The picture posted here does not speak for the cake, I guess I need to improve my photography skills :(
My husband loves the Banana nut loaf from Wegmans. I tried to make the same at home and it turned out pretty well. I am posting the recipe of this cake as I have used a standard recipe for the banana nut loaf. I made a few changes from the original recipe like substituting whole milk with half and half, used almonds and dry fruits instead of walnuts, and also added a teaspoon of cardamom powder. The taste of this cake was so great. We had a few slices and I packed it off to my husband’s office. It was a big hit there and he came home with an empty box :) I guess that’s the exact compliment every cook wants; empty dishes….I have not used any icing here as the cake itself was very rich. It can be had with ice cream (we did that, yum!). The picture posted here does not speak for the cake, I guess I need to improve my photography skills :(
Wednesday, March 19, 2014
MUTTON HANDI KEBAB Version 2
MUTTON HANDI KEBABOut of many handi kebabs which I tried at my young age, this recipe, from Calcutta cook book , has always stood out among guests . I , on principle, never modified any recipe and wont do it ever , at least during 1st few attempts ..This dish is scaled down from 2 Kg of mutton to 500 gms and spicing is adjusted after lot of experiments.
INGREDIENTS
500 gms Lamb/goat / beef (tender loin), boneless 1 inch to 1.5 in size
350 gms onion
1 tbsp Ginger paste
2 tsp garlic paste
125 gms Yogurt
4-6 tbsp , ghee or oil
5 bay leaves
6-8 red chili whole
PROCESS
Cut onion in to thin slices and keep 1/3rd for after use.(see below)
Whip the curd with ginger and garlic paste, salt and sugar. Mix it with the meat along with the 2/3rd of the cut onion.
Keep it overnight in the fridge.
Marinated mutton and onion
In a thick bottom vessel or a pressure cooker , add ghee , heat and add bay leaves and 2 red chili. Add the meat mixture and keep stirring on high heat till the ghee appears and the meat , onion etc change color . ( about 15 min)
A goat meat will not get cooked , so add water just to cover the meat , and pressure cook for 5-7 min.
Check that the meat is done. Dry out the water on high heat till the ghee just shows up.
This is the base stock for handi Kebab.
Now heat a frying pan or a handi, add the meat , with rest of the 1/3rd onion , red chili and stir fry on high heat, till the oil comes out.
Serve hot as snack or with roti, rice
If you make a base stock, keep it in fridge, and fry small portions with onion and red chili as and when required.
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