Sunday, August 25, 2013

Kums/Simple Sponge Cake

Kums is a traditional cake of the Malabar side.This is a simple sponge cake.Kums was popular long back itself in the Malabar areas when there were no ovens or non stick pans or pressure cookers in houses.Not even cooking ranges....It seems it was prepared on low wood fire placing the batter filled cookware on top of a vessel containing sand,and the sand vessel was heated and it was covered with a lid topped with lit coconut husk.          
              This cake is used as a snack item in our place and served with tea.Some eat this dipping in tea,the pieces get real soaked(just like a sponge)The cake is very soft and spongy even without adding baking powder/soda. Traditionally the cake is flavored with cardamom but I use this cake in some of my puddings and there I flavor it using vanilla essence.So if you want you can use vanilla essence.Now lets come to the recipe:

Eggs       5 (large at room temperature)
Sugar        160 g
Salt           a pinch
APF/Maida   125 g
Cardamom   4 crushed or Vanilla essence 1 tsp
Ghee            2 tbsp
-In a large bowl add the eggs,Sugar,Salt and the crushed cardamom.Beat this on med-high(knob at 4),using an electric beater for 10 minutes(the volume of the egg mix will increase and will be creamy.
-Now add the flour and mix on very low speed(at 1)or you can use a spoon and fold in the flour.
-Heat a non stick cake pan and add ghee.Spread the ghee well on the bottom and sides of the pan.
-Pour the cake batter ,cover and cook on  a low flame for about 30 to 35 minutes or till done.

 *Here I have turned the cake upside down to take the pics..(you are seeing the bottom part of the cake here),top part color is not as dark as this..its a pale yellow color.If you flip the cake and cook for another 5 minutes then it will turn a little dark in color(the top part) 
*You can check the cake by pressing it with your fingers, if it springs back then it's cooked or  insert a skewer and check if it comes out clean.
*While adding the flour don't over mix, the flour has just to incorporate with the egg mixture.

Sending this to
 Kids Delight "After School Bites"& Valli's Announcement Page
Indrani's Page
Nupur's page & Avika's page

Wednesday, August 21, 2013

Aval/Beaten Rice Flakes Roasted

This is a very simple snack specially for those of you who like something sweet and crunchy...

Aval/Beaten rice flakes/Poha       2 cups
Sugar                             3 tbsp
Ghee                             11/2 tbsp
-Heat a pan and add all the three ingredients.
-Cook on medium flame by stirring constantly.Keep stirring till the sugar dissolves completely and coat the rice flakes.
-Off the flame when the Aval turns crisp.
-Ready to serve the sweet crunchy beaten rice flakes.

*Be careful not to burn the rice flakes.It takes around 5 to 7 minutes to make this.

Sending this to  Whats with my Cuppa 2 & Nupur's Home Page 

  Kids Delight "After School Bites"& Valli's Announcement Page

Saturday, August 17, 2013

Beef Varattiyathu/Beef Roast

The blessed month of Ramadan along with Eid and the six sunnah fasting....all have come to an end.This time Eid was celebrated with my co sisters at their residence (my H's  brothers and few of his other relatives are all in Doha).Uppa (my Dad) had gone to India for two weeks (Eid holidays) and came back with  so many of Umma's  freshly made snacks and Beef Roast..and the best combo with Beef roast is pathiris or ney pathal(at least for my hubby) which I had to make.Today's post is Beef roast(not my preparation... but Umma's)
Beef               1 kg(cut into small pieces)
Onion             4(thinly sliced)
Tomato            2 (chopped)
Cinnamon       a small piece
Cloves            3-4
Cardamom      1
Garlic (finely chopped)        1 tbsp  
Ginger ( ''        ''        )         11/2 tbsp
Chilli powder           1 tbsp
Coriander powder   21/2tbsp
Turmeric powder     1/2 tsp
Curry leaves          a few 
Salt                     as required
Coconut Oil             11/2 tbsp
Further Ingredients needed
Fennel seeds              1/2 tsp
Garlic cloves               4 to 5 slit half lengthwise
Pepper corns              1 tsp
Curry leaves                2 sprigs
Onion/Shallots            1/4 cup finely sliced
Coconut oil                 3tbsp
Cooking Method
First cook the beef with the 1st set of ingredients.
-Heat a pressure cooker,add oil then add Cinnamon,Cloves and Cardamom.
-Now add the onions and saute till translucent.Add the chopped ginger and garlic.Add tomatoes and cook till soft.
-Add all three powders,salt and curry leaves.Add in the Beef and cook till done.
Now the rest of the cooking(roasting) is done in a thick bottom vessel(Uruli)
-Heat a thick bottomed cookware/Uruli and add oil.Add the fennel seeds,peppercorns,garlic cloves,curry leaves  and the onions or shallots.Saute till the the onions turn golden brown.Now dump in the whole beef curry from the cooker and keep stirring till the water in the gravy dries up completely.Ready to serve.
*You can add a little Garam masala powder(1/2 tsp)while roasting.

Sending this to Cutchi Kitchen's Giveaway 
 Weekend Gala Dinner Extravaganza..

Linking this to Meat Lovers Month event at Recipes Passion and Haffa Bexi's Kitchen 
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