Thursday, November 25, 2010

Rainbow Pound Cake


3 1/4 cups of flour
1 tsp salt
400 gms butter
2 cups sugar
1 1/2 tsp vanilla essence
9 eggs

Preparation Method

Cream butter & sugar until light and fluffy.

Lightly beat the eggs one by one. Now add the vanilla essence.

Slowly add little by little the flour & salt to the above mixture and mix till nicely incorporated and there are no lumps.

Now divide the batter into 4 parts. add your choice of colours.

Grease a 5x9 2 loaf pans . Add the batter to the greased pans layer by layer with each colours.

Bake it in a preheated oven (180 Deg. C)for 1 hour or the wooden skewer inserted in the center of each pans comes out clean.

Remove from the pan and let it cool on a wire rack.

Wednesday, November 24, 2010

Crunchy Chicken


500 gms Chicken Breast (sliced into thick long peices)
1/4 tsp black pepper powder
1/4 tsp turmeric powder
1/4 tsp red chilli powder
3/4 tsp salt
1 egg
1/2 cup all purpose flour
2 cups cornflakes
100 gms grated cheddar cheese
1/4 cup breadcrumbs
1/4 bunch coriander leaves (finely chopped)
Oil to brush the baking tray

Preparation Method

Preheat the oven to 180 degrees C.

Take the sliced chicken pieces in a bowl. Add salt, black pepper powder, red chilli powder & turmeric powder. Mix and leave it aside.

In another bowl take 1 egg, beat it and keep it aside.

In another bowl take all purpose flour and keep it aside.

Take another bowl, add crushed cornflakes , cheddar cheese, coriander leaves and the breadcrumbs. mix it well and keep it aside.

Arrange all the bowls in a row. Take the marinated peices of chicken roll them in the flour now roll them in the beaten egg and then in the cornflakes mixture.

Roll all the chicken pieces.

Grease a baking tray with little oil, arrange the chicken pieces on it.

Bake the chicken for 15 minutes. Now turn the chicken and bake for another 20 minutes till nice and golden.

Enjoy the Crisp Golden Crunchy chicken.