Monday, 9 March 2015

Eggless Coconut Cake

A yummy, moist cake. Perfect with a cuppa.

Baked this for my on going event : bake-along-challenge-7-coconut
To all fellow bakers/bloggers, do join the challenge.

Ingredients :

1 stick butter (1/2 cup)
3/4 cup castor sugar
1 1/4 cup cake flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup desiccated coconut
1/2 cup plain yogurt
1/2 cup milk
1 tsp pure vanilla extract

Method :

Heat oven 170C.
Beat softened butter with sugar in an electric mixer.
In another bowl, mix flour with baking powder and soda.
Add flour mixture to the butter, alternating it with yogurt and milk till all incorporated. Add vanilla. Do not overmix.
Fold in the desiccated coconut
Pour in a prepared and greased 8' pan.
Bake at 170C for 40 minutes or till toothpick inserted comes out clean.

Adding it to my event :

Monday, 2 March 2015

Butter Chicken Masala

Here comes my 200th post. Can't believe I've actually done 200 posts...Super happy ;).

So this weekend I chose to cook a yummy, flavourful butter chicken masala. I did not use any red colouring so if you would like it to look red, you can add in some colour. Even my 2 year old enjoyed it.

Ingredients :

Oil for cooking.

To marinate :

1/2 kg boneless, skinless chicken pieces
1/2 cup yogurt
1 tsp chilli powder
1 tsp garam masala powder
1 tbsp. ginger garlic paste
salt to taste

Mix above ingredients and leave aside.

For masala,
3 tbsp. unsalted butter
1 tsp cumin seeds
1 large onion, chopped
2 tsp ginger garlic paste
1 tsp chilli powder
1 tsp garam masala powder
bay leaf -2
2 big tomatoes, pureed
1/4 cup cooking cream
1 tbsp. dried fenugreek leaves
salt to taste


Heat a oil in a pan and place the marinated chicken in a single layer and cook . Flip and cook on both sides. Remove and keep aside.

In a wok, heat butter, add cumin seeds and let them sizzle. Add in the chopped onions and cook till slightly browned. Add in ginger garlic paste, bay leaf and sauté for a min.

Add in chilli powder, garam masala powder and salt. Stir well and add in tomate puree. Cover and cook abt 5-8 mins. Add water as required.

Now add in chicken pieces and mix well. Cook on low heat till chicken tender. Add in cream and dried fenugreek leaves. Simmer for a couple of mins and turn off heat.

Serve hot.