Chettinadu Chicken Milagu Pirattal

Chicken Thighs - Half Kg.
cinnamon, clove, bay leaf, cardomom (garam masala)
Onion - 2 (Medium size)
tomato - 2 (small size)
coriander powder - 1 tablespoon
turmeric powder - quarter teaspoon
chilli powder - half tablespoon
ginger garlic paste - 1 spoon
Mustard, cumin seeds,
Fresh coriander (to garnish)
Black Pepper - 5 to 6
Oil
Salt - 1 and a half tablespoon


First , in the oil, put the garam masala items and then mustard.
Once it crackles, put cumin seeds, ginger garlic paste, turmeric powder and let the raw smell of this paste go.
Then finely chopped onions and salt.
After 2 to 3 mins , put the finely diced tomatoes, coriander and chilli powders.

Clean the chicken and add them.
Add the masala as a layer all over the chicken pieces and let it cook for about 15 mins under a lid.
Later, when you open - you can see water automatically oozed out from the chicken.

Then grind some black pepper and fresh coriander leaves to garnish.
This serves two people.
Enjoy the dish!
Don't forget to leave your comments.

Carrot cake recipe -no eggs (My friend Fareekah's)

Ingredients
1/2 cup raisins
1/3 cup orange juice
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons cinnamon powder
1/2 teaspoon ground nutmeg or mace
1/2 teaspoon ground cloves
1/4 cup canola oil
1 cup plus two tablespoons maple syrup
1/2 cup vanilla soymilk
2 tablespoons orange juice (reserved for soaking raisins)
1 1/2 teaspoons orange extract
1/2 teaspoon vanilla extract
2 cups shredded carrots, packed

Garnish: 1/2 cups chopped nuts, unsweetened coconut, 8-10 whole nuts

Needed: two 8-inch cake pans oiled and bottoms lined with parchment paper
one recipe of "buttercream" icing
wire racks for cooling

Preheat oven to 350.

Put raisins into a small bowl, cover with orange juice and set aside to plump for 5 to 10 minutes. Drain the raisins, reserving the juice.

Sift dry ingredients into a large bowl: flours, baking powder, baking soda, salt and spices. Stir with a wire whisk to mix.

In another bowl, mix the wet ingredients- oil, maple syrup, soymilk, orange juice and extracts - with a wire whisk until foamy.

Pour the wet ingredients into dry ingredients and mix until batter is smooth. Stir grated carrots and drained raisins into the batter with a rubber spatula. Spread into the prepared cake pans dividing evenly and smooth the tops. Bake cakes on center rack of preheated oven for 30 to 35 minutes or until cakes are golden brown and spring back at their center when touched lightly. A cake tester inserted in the center of cake, removes clean.

Place cake pans on wire racks to cool 10 minutes, then us a dinner knife to release cake from side of pan. Turn layers out of pans onto wire racks; cool completely. Wrap each layer tightly in plastic wrap and refrigerate before assembling the cake.

Vegan Fluffy Buttercream Frosting (This is from Vegan Cupcakes Take over the World; I prefer this to the icing recommended in the cookbook with the carrot cake.)

Ingredients
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (Earth Balance brand is recommended.)
3 1/2 cups confectioners' sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy cream

Beat the shortening and margarine together until well combined and fluffy (use an electric mixer). Add the sugar and beat about 3 more minutes. Add the vanilla and soy milk; beat for another 5 to 7 minutes until fluffy.

Dosa(i) flour

Idly Rice - 3 cups
Urad Dal - 1 cup

Wash and Soak both of the above separately for around 4 to 6 hours.

Then grind both of them separately nicely with some (lesser) water. Finally mix them both together very well along with 1 and a half tblspn salt.

Keep the flour overnight, outside (fridge) for fermentation.

In the morning you can see the flour become fluffy.

Then keep the flour inside fridge and u can make dosa as you wish.
Just before u make dosa, if u feel the flour is solid, add little water and you can go ahead.
Enjoy!