Steamed Sponge Cake ( NM )
Steamed sponge cake :
180g plain flour
2 tsp baking soda
1/4 tsp ground nutmeg
a pinch of salt
150 g butter
4 eggs
1 1/2 cans of milkmaid milk
1 tsp vanilla essence
caramel sauce (optional)
Lightly grease and flour a 22cm round pan.
In a container sift together the flour, soda, nutmeg and salt.
In a bowl, cream butter until its light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the Milk and essense. Fold in the flour mix. The mixture should have a batter consistency. Pour the batter into the prepared pan and steam over high heat for 30 mins. reduce to moderate heat and continue to steam for a further 15 mins or until ta cake tester inserted in cake comes out clean .
Cook it and cut into slices. If desired, top it with caramel sauce and serve.
Caramel sauce :
Cook 1 cup sugar with 1/4 cup water over low heat until sugar caramelizes and is light brown. Add 1/2 cup water and stir to dissolve the caramelized sugar. remove from heat and use as desired.
Thai Style Chappathi ( Dev )
Namma own creation. turned out good.
Thai style chapathi: :roll:
4 leftover chpathis torn into pieces. mix it with 1-2 tbsp curd or milk or coconut milk, 1 tbsp thai red curry paste, salt & pepper pwd. I used curd. let it soak for a max of 5 mins.
Heat oil. saute 1 onion cut into strips,1 green chilly slit. once transparent, add in 1 m. tomato chopped & saute for a min. needn't become pulpy. let it hold shape.
Now add in 1 tbsp red curry paste & mix well.
Add in the chapathis(pirichu vittu podanum. else it'll all stick together). mix gently for a min or 2 until the chapathis gets heated up. throw in some spring onion greens. mix & serve.
these chapathis will be soft for a long time as it's soaked in liq(curd/milk) for some time.