Celebrating Rain with platter of Nectarine Coconut Pound Cake and Ginger Tea

Rain always reminds me of sizzling hot onion fritters with steaming cup of  hot tea
Rain always reminds me of the small paper boats which we used to float during our childhood days
Rain always reminds me of the rainy day due to which our school had to be closed
Rain always reminds me of the Shri Krishna Janmashtami stories which Dadi used to tell us,
Rain always reminds of the chicken roll sold at commercial street in bangalore and my college freinds
Rain always reminds me of roasted bhutta sold on the streets of Delhi
Rain always reminds me of the beautiful nos like Rimjhim rimjhim and ,.
Rain always,...
if i go on i know the list will never end ...;-)
today noon when it started drizzling and when hubby told that he will be back home early i had the perfect reason to bake this perfect looking Nectarine Coconut Pound Cake ,most of the time its fritters or soemdeep fried goodie but today was cake day :-)
i have varied the quantitiy of ingredient

for the original recipe please check here
Recipe name Nectarine Coconut Pound Cake
baking temperature - i started with 150 degree centi and then after 5 mins lowered to 120 degree centi
baking time 15 mins
ingredient
nectarine chopped 1
all purpose flour half cup
dessicated coconut one fourth cup
powdered brown sugar three fouth cup
vanilla essence half tsp
egg one
unsalted butter half cup

preparation
preheat oven to 150 degree centigrade
prepare a cake tin and keep aside
procedure
cream the butter and sugar together till fluffy
add vanilla extract and mix everything together
add egg beat well
add all purpose flour and dessicated coconut
and gently mix everything together
pour the batter in the prepared pan
arrange the nectarine slices on the batter
and bake till skewer inserted in the middle comes out clean.

 

Served the cake with ginger tea ,i am going to bake this cake again ,i luved the taste of baked nectarine 

This platter of sliced pound cake with tea is joining the party at Anitas space where she is hosting

Tea Party ,theres good news deadline has been extended to 15th september,..;-)

Nectarine Coconut Pound Cake also joins Weekly Bake Off event at Champas space,..

Thats all guys cee you all soon,..till thn happy blogging...;-)

          

Malaidar chicken curry aam chutney ke sath with Coconut icecream with mango sauce

In my last post I had mentioned about something special which I had prepared  for my cousins who had come to visit us,..as they are very fond of chicken I thought of preparing chicken curry for them.Thought of going through tried and tasted recipes in my blog,but then thought of experimenting with the ingredients around,I had cream in fridge so thought of experimenting with cream and chicken

Chicken Malaidar

Ingredient needed

Chicken one kg

 Onion four chopped

Tomato two copped

Green chili one chopped

Ginger garlic paste one tbsp

Cumin seeds one tsp

Green cardamom crushed two

Salt as per taste

Oil to cook

Cream half cup

Garam masala powder one tsp

Mixture of half tsp each of red chili ,coriander and turmeric powder.

Preparation

In a clean bowl mix chicken with cream,Ginger garlic paste , mixture of masalas and crushed cardamom.

Keep aside,

Procedure

Step 1

In a non stick wok heat one tbsp of oil

Once the oil is hot add cumin seeds

Followed by chopped onion and green chili

Keep frying till onions are semi brown .

Step 2

Now add chopped tomatoes and salt

Mix well on low flame ad scrape ff from the sides.

Once oil is seen along the sides

Step 3

Add marinated chicken to the wok

And mix well with the tomato onion mixture.

Keep stirring cover and cook on low flame for few minutes.

Step 4

Remove from flame and serve hot with chapatti or rice

Add few drops of cream before serving.

Served with chapati,aam chutney and sirke wala pyaz.

For Keri ni Chutney(from my parsi cookbook)

Ingredient needed

Raw mango peeled and chopped one

Green chili one deseeded

Chopped ginger one tbsp

Chopped garlic one tbsp

Grated coconut two tbsp

Coriander leaves half cup

Salt as per taste

Procedure

Grind all the ingredients till soft.

Serve with dal chawal or sabji roti.

For dessert I had prepared Coconut icecream with mango sauce from my icecream book

Here goes the recipe of it

Ingredient needed

150gm grated coconut or coconut milk

cornflour one tbsp

egg yolk four

milk 600ml

caster sugar 115gm

cream 300ml

almond essence one tsp

Ingredient needed for the sauce

Ripe mango one

Sugar 2tbsp(I didnt add)

Lemon juice one tbsp

Orange juice 4 tbsp

Procedure

Step 1

Beat the egg yolk,sugar cornflour,almond essence,and one tbsp of milk.

Step 2

Prepare coconut milk of the grated coconut by running it in blender with 300 ml milk

Step 3

Pour the fresh coconut milk into heavy saucepan and stir in the rest of the milk.Bring the milk almost to a boil.

Step 4

Pour the milk over the egg yolks whisking constantly.Return the mixture to the pan and cook very gently ,stirring until thickened.

Step 5

Pour the custard into a bowl and cover it with greaseproof paper and leave to cool.

Step 6

Transfer into a freezer container and freeze for 3-4 hours,beating twice as it thickens.

For the sauce

Remove the stone from the mango  and put it in the food processor

Add the sugar,lemon juice and orange juice and process until smooth.

Pour it into a small jug and chill.

Serving suggestion

To serve,scoop the prepared ice cream into serving dish.

Add mango sauce and serve immediately.

Event entry

Malaiwala chicken curry goes to Vikis Potluck event

Coconut ice cream with mango sauce and aam chutney goes to Srivallis Mango mela.

Parents are joining us tomorrow morning ,neha my younger sis will be reaching delhi tomorrow midnight,nayani my cousion is here so from tomorrow its gonna be more fun,btw i have already packed my suitcase ,done with most of the shadi preparation,and ya before i forget today is our third marraige anniversary,..havent planned anything special maybe all three of us uhh sorry including Advay four we will dine out,..:-)chalo tk cre cee u guys soon,....

Parshe Pposto,Dimer bhapa,Bengali Thali and other delicacies for SWC-wEST bENGAL

Finally 90 percent of packing done,.now when i see packed bags,cartons,and empty rooms i feel so nostalgic,in another 15 days we will be leaving for Delhi,i am happy but sad too,excited but nervous too,..lookin forward for the change in my life as would be able to work there finally but i gonna miss my days in Singapore too,..when i reached here in 2006 after getting married,i was fresh graduate from dental college,who had no idea of cooking.

March 2008-i stumbled on Laksmis blog taste of mysore through orkut,she had announced SWC kashmir,then i didnt had any idea what food events are,.i clicked on the link and got some idea,..and thus Asan Khana was born,till then i didnt had any friends in Singapore,..but now after seven months i have so many friends because of blogging.

This post is specially dedicated to my Singapore blogger frens,..frens gonna miss u all lotz,..it was fun to meet and chat and know each other more,..gonna miss the foodies meet a lot,..:-(

Coming back to todays post,last month i tried lots of bengali recipe,source of recipe of parshe posto,chinir narkel naru,dimer bhapa,arhar dal malai,bhapa doi,kismisher chutney,allo bhaja,begun posto from here .

pomfret in mustard sauce from here

 i will post recipe of singapore style fish head curry in another post.

first MEAL is of

Parshe posto

which is fish cooked with posta seeds,when i saw this recipe ,i knew i had to try this,.yummy fish curry goes well with rice.

Dimer Bhapa

patience is needed for this recipe,for me steaming egg took lotz of time ,but together with parshe posto and plain rice meal was really delicious,..do try for a change,

Chinir Narkel Naru

hubby prepared this sweet,and he was really happy with the taste,it was difficult to manipulate the mix,mabe cause the mix was too soft but taste wise it was awesome.

Second one is Bengali Vegetarian thali

-which has plain rice with  Arhar dal malai,bhapa doi

,kishmiser chutney,begun posto

and allo bhaja

Third meal is

of Singapore style fish head curry

,bengali style pomfret in mustard sauce with plain rice.

previous entries for the event are Kesariya ,Cranberry ,Strawberry and Badami Sandesh.

,Moghlai parantha ,Ghee Bath ,Cholar DAL ,Bengali thali which has green mango curry,tomato and green mango chutney,allo posto and misti pulao.

Chingri Macher Malai Curry with plain nan,Narkol Bhat and Shorshe batata mach

This whole post minus Singapore style fish head curry goes to Lakshmi who is hosting SWC-West Bengal event.

Dinner of Onam sadya dishes with pics of palawan beach

Clothes-packed

books-packed

now busy clearing almirahs,..

dont know what i am talking about na :-),,,friends i am moving back to India forever on 15th of october,so since past few days i have been really busy doing packing and other things,

after spending two yr three months in Singapore which is worlds safest place,going back to Delhi ncr gives me goosebumps specially after the recent bomb blast which took place in delhi markets,but then this is something which has no solution,,,for few days after the blasts i was really depressed,but i know the more i think ,the more depressed i gonna be,..and i think a lot when i am not doing anything,..best way is to keep myself busy so that i dont think negative things,..:-) ,after tiring myself by doing packing whole day,..cooking is something which i look forward to destress myself ,ya ,cooking acts like therapy for me specially these days when i am busy with packing and all..all i want is hot dal chawal with subji,..one such tiring day i felt like trying Onam sadya dishes

,and trust me what a meal it was ,i tried sothi which is lightly spiced coconut soup

ingredients for sothi -

onion chopped one

green chilli sliced two

curry leaves few

salt to taste

oil to cook

half cup thickcoconut milk

four cup thin coconut milk

tomato one chopped

pinch of turmeric powder

pinch of cumin powder

one teaspoon each of fenugreek and mustard seed

half tsp each of cumin and fennel seeds

crushed dried red chilli two

procedure

heat oil in wok

fry fenugreek,mustard,cumin and fennel seeds along with red chilli,

further add chopped onions,green chillies and curry leaves,frytill onions turn translucent

add thin coconut milk,chopped tomatoes,cumin and turmeric powder followed by salt

boil for 10 to 15 minutes

add thick coconut milk and boil further for five minutes.

serve hot .

which is ,potato podimas -spiced mashed potato

from Sukanyas blog and tomato rasam, injithair -ginger in curd

,dryfruit kesari here,i am not good in preparing halwa ,..so asked hubby to prepare for which he agreed,to enjoy the meal in traditional way had on banana leaf,i was not sure whether i would get banana leaf in the nearby grocery shop,..but when hubby returned with banana leaves i was realy happy,..

from

have captured some pics of southernmost point of Asia when we went sentosa last pic,..enjoy the pics,.i will be regularly posting pics of some of my favourite places in Singapore in my forthcoming posts,..Palawan beach of Sentosa resort is one of them,,,

Make a Smilebox scrapbook

Sothi goes to WYF-salad,starter,soup

 event of easycrafts  

this whole post of Onam sadya dishes

goes to Festive Food Event

started by Priti and Purva,theme for this month being Onam Celebration

hosted by me.

Ruth of Ruths kitchen experiment is hosting Sensational Sides event

for the Monthly Mingle Theme started by Meeta ,potato podimas goes to her event.