Celebrating 100th post - My First Chocolate Cake in Pressure Cooker

Ingredients:
Al purpose flour: 1 cup
Powdered sugar: 1 cup
Coca powder: 1/2 cup
Egg: 2
Salt: 1/4 tsp
Butter: 1/2 cup
Baking powder: 1 tsp
Milk: 1/4 cup
Vanilla essence: 1 tsp

Method:
Sieve together flour, cocoa powder, baking powder, salt into a mixing bowl and keep it aside. Beat the egg with sugar and butter until it becomes smooth and fluffy. Add flour to the mixture. Blend all ingredients thoroughly. Pour milk little by little. Add vanila essence. Mix well until the batter turns to a pouring consistancy. Grease a aluminium cake tin with butter and then sprinkle some flour. Pour the batter in the greased container. Heat the presure cooker on high heat for 2-3 minutes. Place the cake tin, inside on the pressure cooker. Close the cooker lid and do not put whistle on the lid. Pressure cook for about 30-35 minutes in low flame. Remove from fire. Do not open the lid immediately. After 10 minutes open the lid, Put a skewer inside the cake. If the skewer come out clean, means that cake is done.

Chocolate Topping:
Butter: 1/2 cup
Cocoa powder: 2-3 tbsp
Sugar: 3/4 cup
Milk: 2-3 tbsp
Vanilla essence: 1 tsp

Method:
Beat butter with sugar. Add cocoa powder to this. Add milk little by little, beat until it turns to a spreading consistency. Pour vanilla seeence to this. Spread this choco paste on the top of the cake

Arabic Chicken Kabsa

Ingredients:
Chicken: 1 kg
Basmati rice: 2 cup
Onion: 3 medium
Tomato: 1 big
Green chili: 2 pcs
Chicken bouillon: 1cube
Bay leaves: 2-3 pcs
Garlic chopped: 2 pcs
Ginger chopped: 2 tsp
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Cinnamon sticks: 2-3 big
Loomi/Black limes: 4 pcs
Cumin: 1 tsp
Coriander: 1/2 tbsp
Kabsa masala: 1/2 tbsp
Salt: to taste
Pepper powder: 1/2 tbsp
Tomato paste: 1 can
Chicken broth: 4 cup
Cashew and raisin: Garnishing
Water: 4-5 cups

Method for cooking Chicken:
Clean and cut chicken into big pieces. Heat oil in a pan, add onions, garlic, green chilli and garlic, saute until onions turn golden color. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes (make 3-4 holes on the lemon) and cumin, saute for 2-3 minutes. Add coriander powder, salt, pepper powder and kabsa masala.Saute well until the raw smell goes. Add chopped tomato and tomato paste saute till the oil starts sepearte. Then add chicken bouillon. Mix well until sauce thickens, reduce heat to medium. Add chicken pieces, sauté for 2-3 minute. Cover and cook for 5 minutes without adding water. Remove lid and add water. Bring to a full boil then reduce to low. Cook for 30-35 minutes or till cooked well. After the chicken has cooked reserve chicken broth for rice. Take out the chicken pieces from the curry and keep it aside.

Method for cooking Rice:
Wash and drain the rice. In a deep bottom pan, add 4 cups reserved chicken broth, allow it to boil, add rice. Lower the flame, cover and cook untill the rice is cooked.

To fry Chicken:
Heat 2 tbsp oil in a pan and shallow fry the chicken for five minutes or until golden color.

Final arrange:
Add cooked rice to a serving plate, arrange chicken on top. Garnish with fried nuts, and raisins. Serve hot with Salata Hara

Salata Hara

Salata Hara
Tomato: 3 medium
Coriander leaves: 1/2 cup
Green chilli: 2 pcs
Lemon Juice: 2 tbsp
Salt: to taste

Method:
In a processor add tomato, green chilli and coriander leaves and blend well. add lemon juice and salt to the paste and serve with Kabsa

Vanila-Mango pudding

Ingredients for vanila pudding:
Milk: 2 cup
Condensed milk: 1 cup
China grass: 1 1/2 tbsp
Sugar: 1 tbsp
Vanila essence: 11/2 tsp
Water: 1/2 cup

Ingredients for mango pudding:
Mango pulp - 1 cups
Condensed milk: 3-4 tbsp
Sugar: 1/2 tbsp
China grass/gelatin - 3/4 tbsp
Water: 1/4 cup

Method:
Soak china grass in water. Add sugar and mix well. In a heavy bottom pan, Mix the milk with condensed milk and cook over medium heat until it comes to a boil. Add soaked china grass to the boiling milk and stir continously till the china grass dissolves completely. Remove from fire, allow it to cool. Add vanila essence to the milk. Pour the milk to a pudding dish. Keep it in the refrigerator for 1/2 n hour or till set.

Mix mango paste with condensed milk and keep it aside. Dissolve china grass in 1/4 cup water. Add sugar to this and mix well. Pour the mango paste to this, stir continuously for 2-3 minutes. Remove from fire, allow it to cool. Pour this mix to the top of the vanila pudding and transfer again to the fridge. allow it cool for another 1 hr.

Thak you soumya from http://traditional-indian-cooking.blogspot.com/p/awards.html  and savitha raj from http://savitharajsspiceland.blogspot.com/ forward 2 me this wondeful award, thanks for sharing the award and your support.

Kappa Vevichathu with Hamour Fish Head Curry

Ingredients:
Kappa /Tapiocca: 1 kg
Grated Coconut: 3/4 cup
Green Chillies: 4-5 nos
Shallots: 4-5 pcs
Garlic: 1 pc
Curry Leaves: 1 spring
Salt: 2 tsp
Turmeric powder: 1/2 tsp

Method:
Clean and cut the kappa into small pieces. Cook the kappa with enough water and salt. Drain the excess water and keep it aside. Grind together grated coconut, shallots turmeric powder, curry leaves and garlic. Make a small well in the centre of the cooked kappa and put the coconut mixture. Cover and cook for 5-6 minutes in low flame. Remove from fire. Mix kappa using a wooden spatula. Serve hot with fish curry

Ingredients:
Fish: 1 kg
Ginger crushed: 2 tbsp
Garlic crushed: 2 tbsp
Shallots: 1/4 cup
Chilly powder: 3 tbsp
Turmeric powder: 1 tsp
Coriander Powder: 1 tbsp
Fenugreek powder: 1 1/2 tsp
Cocum/Kudampuli: 3 to 4 pieces
Tomato paste: 1 1/2 tbsp
Curry leaves: 3 spring
Mustard seeds: 1 tsp
Water: 1 1/2 cup
Salt: to taste
Oil

Method:
Wash and clean the fish. Soak Kudampuli in half cup of water and keep it aside. Heat oil in a manchatti/pan, add mustard. Allow it to splutter, add curry leaves, shallots, ginger and garlic. Saute untill it turns golden color. Add tomato paste, saute well til the raw smell goes. Then add chilly powder, coriander powder, fenugreek powder and turmeric powder, saute for 2-3 minutes. Now add the Kudampuli along with water and salt. Allow it to boil, add the fish head pieces to the boiling masala . Cover and cook on a medium flame for 15-20 or till done. Remove from heat and add 1 tbsp coconut oil over the curry. Add some curry leaves. Keep covered for 1 hr. Serve with Kappa vevichathu.