Tuesday, March 26, 2013
Ingredients: Topping: 4 tablespoons unsalted butter, cut in small pieces 3/4 cup light brown sugar 1(20 oz) can pineapple slices Maraschino cherries Cake Batter: 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, at room temperature 1 cup granulated white sugar 1 teaspoon pure vanilla extract 2 large eggs, separated 1/2 cup milk Method: For topping: Melt butter over low Heat.Remove and Stir in brown sugar. Spread to cover bottom of a 13x9-inch baking pan. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, Set aside. In a large bowl, sift or whisk together the flour, baking powder, and salt. Using your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add the flour mixture (in three additions), alternately with the milk ending with the dry ingredients. In a clean bowl, whisk the egg whites with a pinch of salt or cream of tartar until stiff peak. Gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 30 - 35 minutes, (a toothpick inserted into the cake will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Invert the cake onto your serving plate. Serve warm topped with ice cream or whipped cream.Yum!!
Ingredients: For paratha 1 cup whole wheat flour 1 cup maida/all purpose flour 1/2 tsp salt water to knead the dough oil Mix the above ingredients together and make the dough.Keep aside. For chicken tikka: 1/4 cup yogurt 1 lb chicken breast 1 tbsp ginger garlic paste 1 tsp red chili powder 1 tsp garam masala powder 1 tbsp lime juice salt to taste Method: Wash and cut boneless chicken into pieces. Now prepare the marinade. Mix ginger-garlic paste, red chili powder,garam masala powders, lime juice, salt and yogurt, mix well. Pour the yogurt mixture over the chicken and rub the chicken with the marinade. Set aside and refrigerate overnight or for 2 hours as you require.(The longer it takes to marinate, tastier the chicken) Set oven to broil. Spread the marinated chicken pieces on baking tray lined with aluminum foil. Broil until tender and slightly browned.Keep aside. TIP:once the chicken is done cover with the aluminium foil until ready to use. For Garnish: -thinly sliced onions,cabbage or iceberg lettuce -mint-coriander chutney. -chaat masala -juice of 1 lime or lemon The Final Making of the Kati roll: Ingredients: -Paratha -egg -garnish Preparation: Heat a Tawa-make the paratha -Add 1 tsp of oil on one side of the paratha- top with 1 beaten egg and flip over the roti so that the egg gets cooked.Remove and place some chicken tikka over the egg coated side .Garnish with mint-coriander chutney thinly sliced onion,lettuce .Sprinkle with chaat masala and lime juice.Roll and wrap one side of the roti with aluminium foil or butter paper.serve immediately.