Roast Chicken

Ingredients:

1. Whole Chicken-1kg
2. Red Chilli Pwd-2tsp
3. Termeric Pwd-1/2 tsp
4. Garam Masala-1T
5. Kashmiri Chilli Pwd-1tssp
6. Pepper Pwd-1tsp
7. Garlic-5Pods
8. Ginger-Small Piece
9. Salt
10. Onions (3) and garlic(5 pods)

Method:

Grind items from 2-8 items.Marinate the chicken with the Grinded items.Place the lemon/s inside the cavity.Let it sit for overnight.

For Baking:

Using Cotton string tie the legs together tightly.

Set oven to 450 degrees F.

Roast the chicken at 450 degrees for 20 minutes.Open the oven turn the chicken upside down add salt,pepper and lemon juice.

Then reduce the heat to 400 degrees and continue roasting for about 40 minutes(or until the internal temperature reaches about 175 to 180 degrees F.about 1 hour or a little less).Turn the chicken again and add salt,pepper and Lemon...

You can add onions and Whole garlic pods and bake for another 10-15 min or till onions get that caramelized taste....

Cover with foil and let it sit for 15 minutes before slicing(do not slice before that time or the juices will flow out!)

Goes well with a glass of wine ....enjoy a relaxing evening.......lay back ..take a break......:-)

Moru Kaachiyathu

Ingredients

1. Yoghurt - 6 cups
2. Turmeric - 1/4 teaspoon
3. Curry Leaves - To taste
4. Salt - To taste
5. Coconut scrapings - 1 dessert spoon
6. Red Chilly powder - 1/4 teaspoon
7. Small Onion - 3 no.s
8. Cumin seeds - 1 pinch
9. Coconut oil - 1 dessert spoon
10. Mustard seeds - 1/4 teaspoon
11. Fenugreek seeds - 1/4 teaspoon
12. Dry red chillies (whole) - 2 no.s

Method

Mix ingredients 1 through 4 and keep it aside.

Grind the ingredients 5 through 8 and add it to the mixture.

Put the mixture on low flame and stir continuously. It it gets too warm take it off the stove and stir until it gets cooler. Once the mixture gets somewhat warm take it off the stove and set it aside

Take a pan and heat the oil; splutter the mustard seeds.
Add fenugreek and dry chillies. Take the pan off the stove and wait till it is cool.

Add the oil to the curd mixture.

Note: For healthier option, you may add 1 garlic pod while grinding the coconut.And if you want to add more coconut while grinding you will get a thick curry...

Raisin Cookies

Ingredients

2 cups (260 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup (210 grams) light brown sugar

12 tablespoons (170 grams) unsalted butter, softened

1 large egg

1/4 cup (60 ml) milk

1 teaspoon pure vanilla extract

1 cup (125 grams) dark raisins

Method:

Preheat oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. 

In the bowl of your electric mixer, beat together the flour, baking powder, salt, and ground cinnamon. Add the brown sugar, softened butter, egg, milk, and vanilla extract and beat for one minute. Add the raisins and beat until incorporated.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheet, spacing the cookies a couple of inches apart. Bake the cookies for about 8 -10 minutes, or until the tops of the cookies are just barely touched with color yet the edges are golden brown. Remove from oven and transfer the cookies to a wire rack to cool.

Makes about 4 dozen cookies.

Banana Chocolate Cake

Ingredients: 2 cups (400 grams) granulated white sugar 1 3/4 cups (245 grams) all-purpose flour 3/4 cup (75 grams) unsweetened cocoa powder(regular or Dutch-processed) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 large eggs 1 cup mashed ripe bananas(about 2 medium sized bananas) 1 cup (240 ml) warm water 1/2 cup (120 ml) milk 1/2 cup (120 ml) corn, safflower or canola oil(or other flavorless oil) 1 1/2 teaspoons pure vanila extract Chocolate GanacheFrosting: 8 ounces (227 grams)semi sweet or bitter sweet cut into small pieces 3/4 cup (180 ml) heavy whipping cream 1 tablespoon unsalted butter Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.  In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.   Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache. Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips. Serves 16 people. I am not an artist .....so bear with the cake decoration......enjoy!!