CHOCOLATE RUM CAKE WITH FRESH CREAM TOPPING

250 Grams Plain Flour / Maida

250 grams soft brown sugar

3 Eggs Beaten

3 tablespoons cocoa

1 teaspoon baking powder

1 cup sunflower oil or any other cooking oil

1 cup milk

1 teaspoon vanilla essence

4 tablespoons Rum

200 grams fresh cream

3 tablespoons icing sugar

10 walnut halves

Sift flour, cocoa and baking powder into bowl. Mix in the brown sugar. Add the beaten eggs, rum, oil, a little milk, and vanilla essence and mix well to a smooth batter. Pour into a greased and papered cake tin and bake for 1 hour in a slow oven or until the case has risen well and brown on top. Set aside to cool then remove from the tin.

Beat the Cream, Icing sugar and the remaining milk until thick and creamy. Pile on top of the cake and smoothen with a spatula. Decorate with the walnut halves.

GRILLED POMFRET / CODFISH

3 Medium sized pomfrets or cod fish                            

2 teaspoons white pepper powder

1 teaspoon Worcestershire sauce                                   

1 tablespoon vinegar

2 Tablespoons oil                                                           

Salt to taste

Clean the fish well, slit sideways and remove the insides. Then wash well. Mix the pepper salt, Worcestershire sauce and vinegar together and apply this paste all over and inside the fish. Leave aside for 15 minutes. Grease a Baking tray and lay the marinated fish on it. Drizzle the oil all over the fish. Grill in a moderate oven for 15 minutes

EGG VINDALOO

Serves 6

Preparation time 45 minutes

Ingredients

6 Hard boiled eggs shelled

2 onions chopped

2 teaspoons chilly powder

½ teaspoon turmeric powder

2 teaspoons ginger garlic paste

1- teaspoon cumin powder

½ cup tomato puree

2 pieces cinnamon

2 table spoons vinegar

1- teaspoon sugar

Salt to taste

3 tablespoons oil

Egg Vindaloo
Egg Vindaloo

Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the masala. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick. Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot.

ANGLO-INDIAN PEPPER CHOPS

Serves 6         

Preparation time 1 hour

 

½ kg good chops either mutton, beef or pork

2 large onions sliced fine                               

2 or 3 green chilies sliced lengthwise

3 tablespoons oil                                           

2 teaspoons pepper powder

3 potatoes peeled and halved

 

Wash the chops and marinate them with the pepper powder, and salt for about 30 minutes. Heat oil in a large pan and sauté the onions and green chilies for a few minutes. Add the marinated chops and mix well.  Simmer for a few minutes till the chops get firm.  Add sufficient water and the potatoes and cook till the chops are done and the gravy dries up.  Garnish with onion rings