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♥...Chicken Perattal / Indian Style Chicken Stir Fry...♥

Helloooooooooooooooooooooooooooooooo everyone! How you all been?

Well, it has been quite some time since I blogged! I was extremely busy with family and other things, and now fallen sick. Still recovering here, home rest!

Presenting you a chicken dish from my very own kitchen. Argghhh yeah, chicken and me are close enemies!!! I enjoy eating them anytime...hahaha!

This is just another version of my Indian Style Chicken Stir Fry, rich with spices. Do give it a try and enjoy!


Ingredients :~

To blend dry or with little water
5 pcs shallots
4 cloves garlic
1 inch ginger
3 stalks lemongrass
1/2 inch fresh turmeric
1 inch galangal

1 whole chicken ~ cleaned and cut into small pieces
1 1/2 tsp turmeric powder

1 pc cinnamon stick
2 pcs cardamom
1/4 tsp cumin seeds
1 onion ~ sliced
2 pcs green chillis ~ sliced
1 stalk curry leaves
1 pc dried bay leaf
1 1/2 tbsp meat curry powder
1 tbsp chilli powder
salt to taste
little water
cooking oil

Method :~
  1. In a bowl, mix chicken pieces with turmeric powder and salt. Let it marinate for 15 minutes and deep fry until golden brown. Set aside.
  2. Reduce oil in wok and saute cinnamon stick, cardamom and cumin until fragrant. Add sliced onion, green chillis, curry and bay leaf. Keep stirring.
  3. Add blended paste and stir for 5 minutes. Add in curry and chilli powder. Add salt.
  4. Mix thoroughly and add some water according to the thickness you preferred. 
  5. Let the gravy boil for few times. Add fried chicken pieces and keep stirring for almost 10-15 minutes until the spices mixed well and the gravy becomes dryer. Check for salt. 
  6. Done, ready to serve.

p/s : You may add 1/4 cup of thick coconut milk to make the dish more creamier.

♥...The Most Fabulous Banana Cake...♥

This is one cake I've baked more than 5 times! No doubt it is one of our favourite banana cake ever...

Recipe originally adapted from Belinda Jeffrey's Mix and Bake book and I got it from Divya's yummy blog.  

source : Divya Easycooking

Ingredients :~
  • 110gm plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 very ripe large banana (about 1/2 to 3/4 cups when mashed) ~ I used 2 bananas
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/4 cup (4 tbsp) butter
  • 50ml sour cream (or buttermilk as in original recipe) ~ I used buttermilk
  • 1 tsp vanilla extract

Method :~
  1. In a bowl, whisk flour, baking powder, salt, and baking soda.
  2. Mash the banana with a fork. Make sure the banana is really ripe.
  3. Beat sugar and egg, add mashed banana. Then add butter and beat for another minute until the mixture is thick and creamy.
  4. Next, add the buttermilk and vanilla extract and beat until just blended.
  5. Add the dry ingredients to the wet ones and fold until just blended. Don't overdo the mixing part.
  6. Pour into greased pan and smooth out the top layer evenly.
  7. Bake at 180C for about 40 mins or until the top turns golden brown and the cake passes the skewer test. Remove and let cool completely. 

♥...Vanilla & Chocolate Marble Cake...♥

My son asked for a chocolate cake, but I so wanted to bake this marble cake after seeing Namitha's. Somehow managed to convince him that I gonna bake a cake with lots of chocolate flavours in it.

Not to disappoint him, I added cocoa in half of the batter. Please don't ask me where the marble disappeared...hahaha! Truly soft and delicious cake, do try regrets.

VANILLA & CHOCOLATE MARBLE CAKE adapted from Martha Stewart and Archana Thomas.

Ingredients :~

  • 113gm unsalted butter
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cups cake flour (may sub with 1 1/2 cup All Purpose Flour + 1/4 cup cornflour)
  • 3 large eggs
  • 1 tsp vanilla essence
  • 3/4 cup buttermilk
  • 1/4 cup Dutch-process cocoa powder

Method :~
  1. In a bowl, whisk together cake flour, baking powder and salt.
  2. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beat until well combined. Add vanilla. 
  3. Add flour mixture in 2 batches, alternating with buttermilk. Beat over low speed.
  4. Set aside 1/4 of the batter and add cocoa, stir until well combined.
  5. Spoon batters into a cake tin in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
  6. Bake about 40 to 50 minutes. Transfer tin onto a wired rack for 10 minutes. Release cake from tin and cool completely.
  7. This cake can be kept in an airtight container at room temperature up to 3 days.
Watch out, Humungousaur is waiting!!! :)

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