Doraemon's Dora cakes

My daughter loves Doraemon cartoon. As Doraemon loves Dora cake, she too loves Dora cakes as well. So here is Doraemon's favorite Dora cake!

INGREDIENTS

8 SERVINGS

All purpose flour   2 cups
Milk                  1 3⁄4 cups
Caster sugar        3⁄4 cup
Vanilla essence 1 tsp
Egg 1 number
Dairy milk or any chocolate   1




PREPARATION STEPS

1 Mix in egg vanilla essence caster sugar and milk in one bowl.
2 Sieve all purpose flour in another bowl. ( in case using maida, please add 1 tsp baking powder and a pinch of baking soda to it. )
3 Slowly add in this mixture to the egg mixture and mix well till there is no lump formation.
4 In a hot tava or a pan, pour 1/4rth of a scooped spoon or a ladle of the mixture. The ideal size of a Dora cake is inner palm size.
5 Once bubble starts to form, its time to flip. Be careful while doing so.
6 Cook for around a minute. Move it to a plate.
7 Continue doing this till all the mixture is over.
8 Boil water in a vessel and place another vessel over it to cream the chocolate.
9 Spread the chocolate cream on a pancake and place the other over it. Do the same for the rest and refrigerate for the chocolate to solidify.
10
Serve half cur or as a whole! Yummy Dora Cakes ready! Don't forget to share it with Doraemon!
Kids would love this.

Lucknowi Chicken Biriyani/ Lucknowi Murg Biriyani

Ingredients:

Rice:

Ginger: 1 inch

Garlic: 2 pods

Cinnamon sticks: 1

Peppercorns: 8

Cloves: 4

Basmati rice: 300g

SAlt: to taste

Oil: as req.

Gravy:

Boneless chicken: 300g

Onion:2

Tomato:1

Yoghurt/thick curd:300ml

Cream: 70 ml (optional)

Ginger garlic paste: 2 tsp

Salt:

Cumin seed( jeera) powder: 1 tsp

Red chilly powder: 1 tsp

Turmeric powder: 1/2 tsp

Garam masala: 2 tsp

Oil: as req.

Garnish:

Onion: 1

Corrander leaves: 2 tblsp

Mint leaves: 2 tblsp

SAfron (soaked in milk) : 1 tsp 9 can opt for yellow colour too)

Preparation:

Marinate cleaned boneless chicken pieces with yoghurt, cream, salt, ginger garlic paste, cumin seed powder, red chilly powder and turmeric powder. Wash and soak the basmati rice for a few minutes.

Heat oil. Fry cloves, peppercorns and cinnamon sticks till their colour changes. Then add in ginger and garlic(not chopped but just crushed). Stir for a minute and then drain the water off the basmathi rice and add to this along with 600ml water( double the proportion of rice). season with salt and let it cook till all soft and fluffy. When done, cover the vessel with lid so that the excess moisture gives a finishing touch to the rice.

Heat oil in another vessel, put in onion and stir till light brown. Add tomato chopped and stir till tomato is cooked. Add garam masala and cook for a minute so that the masala is cooked. Add the marinated chicken and stir fry till the moisture has reduced drastically and the oil is seperated. If you like allot of masala in the biriyani then add 1/2 glass water and let it boil, else. that is it.

in a deep vessel. Make layers of rice and chicken, in which the topmost layer must be rice. sprinkle yellow colour or safron milk. Deep fry onion till dark brown and sprinkle it over the biriyani. Garnish with coriander and mint leaves. Cover the vessel and heat the vessel on the sim flame for 5 minutes. Serve with yoghurt salald.

Traditional Kerala style Fish curry

Ingredients

Fish ( any fish cleaned and cut)

Onion:1

Tomato:2

Garlic: 10 pods

Ginger: 1 inch

Tamarind juice: 1 small bowl

Red chilly powder: 2 tsp

Turmeric powder: 1/2th tsp

Salt to taste: to taste

Oil: to garnish

Curry leaves: 1 stem.

Preparation:

Marinate cleaned and cut fish with 1 tsp red chilly powder and 1/4th tsp turmeric powder along with a little salt. Keep it for 1/2 an hour. While doing so, slice onion into thin slices and dice tomato in to cubes. In an earth vessel( vessels made of clay, preferably, otherwise a kadai or a deep vessel can be opted) place in onion, tomato, chopped ginger and crushed( make sure not chopped) garlic. With hand mix in quite well so that their essence mix in quite well. After a minute of doing so, add turmeric and chilly powders along with salt and tamarind juice.If you cant find tamarind then can use 1 lemon juice. Mix well and place the vessel on the medium flame. After 5 minutes, Add fish and reduce the flame to minimum. Cover with lid and allow the fish to cook, then when the fish is done, open the lid and allow excess water to evaporate. when the right consistency is attained pour in 1 tblsp of coconut oil and 1 stem of curry leaves. immediately cover with lid till it is served.

Best with rice.

Egg pudding

Ingredients
eggs:3
milk:1 cup
milkmaid:1 tin
Vannila essence:1 cap

Preperation:
In a blender mix in all the ingredients.Meanwhile, In the mold you wish to have the pudiing made, put in 2 tblspoons sugar and place the container directly on flames. til a golden colour is attained, make sure dark brown colour is NOT made as then it will become bitter ( in the above picture, it darkened and had become bitter). Then keep it aside for say 5 to 10 minutes. It hardenes. Pour the egg mixture on to this hardened sugar. In a huge vessel, pour water, and let it boil. Put a base in it too. Place this mixture on the stand, reduce the flame to sim and let ti cook for say 30 minutes or so. Then remove the pudding and upturn it onto a plate.... you perfect egg pudding is done!

Simple preassure cooked cake

Ingredients:

Maida: 150g
Baking powder: 1 tsp
Baking soda: 1 tsp
Unsalted Butter: 75g
Egg: 1
Milk: as req.
Castor sugar( powdered sugar): 150g
Vanilla essence: 1 cap

Icing

120g unsalted butter
300g icing sugar
1/2 tsp vanilla essence
Food coloring (optional)

Fodent( clay like formation)

Castor sugar:300g
unsalted Butter: as req.
Colour ( optional)


Preparation:

In a bowl, sieve maida, baking powder and baking soda. Mix in the castor sugar. Mix well, add butter and egg and vanilla essence. mix it very well. Add req. amount of milk, so tat the backer seems to be in a form that it lazily drips from the spoon. When this consistency is attained, mix the bacter thoroughly for at least 1/2 an hour continuously. When done and if you wish your cake to be of a different colour add them or if you wish it to be multicoloured divide the backter in the number of colours you want to mix. Add different colours to each bowl, mix and keep aside. In a pressure cooker, put a base( vessel base) in it. and heat the cooker on high for 10 min, without lid. By the time. take your cake mould and butter it and then dust it with mida. Our in the colour you wish to have at the bottom and then pour the different couloured backetrs one by one. When done, Place this inside the pressure cooker on the base. Reduce the flame to sim. Remove the gaskit and the whistle of the pressure cooker and close the lid. Let it be for 45 minutes. In the middle you may have a burning smell but it will eventually go. Also please note never to keep on removing the lid to have a peek as this will make the cake to fall or flatten from the middle. When done, off the flame and let it be for 10 more minutes. Then take the cake and poke a knife into it, if it come out clean overturn the cake and refrigerate it to make it ready for icing.

Icing:

Sieve icing sugar to break lumps. In a separate bowl, cream butter till soft. Add icing sugar, a little at a time, beating continuously. Add vanilla and continue beating until icing is creamy and fluffy.Color as you wish.

Fodent:

In a bowl take the castor sugar.If you powder the sugar at home make sure it has become a dust form. This is a must. Then add a little colour, butter and mix it. keep adding butter till you can form a boll of it like a dough. Make sure not a drop of water falls in this. Your done here.

Decorating the cake:

Now after refrigerating the cake for say 30 min to 1 hour, the cake is perfectly ready for icing. Take a knife and place you cake on such a surface that all sides are accessible, like on the upside down bottom of a vessel etc. Then take the icing and spread evenly on the cake. this may take a while. then when done. take the fodent make your desired shapes as you make in a clay. place it and refrigerate the whole cake for say 15 min to 30 minutes and your cake is ready to be presented.

Instant bread cake

Ingredients

Bread: 4 breads
Egg: 3
Jaggery (or Sugar) : 10g (4 tblsp)
Ghee: 1 tsp
Jam: for decoration

Preperation

Scrap jaggery. Mash it with hand so as to make a paste; if sugar, take a tblsp of water and dissolve the sugar in it. Slice bread in triangles... and in the sugar/jaggery mixture break 3 eggs and mix it with hand. Heat a nonstick pan.. sprinkle ghee on to it. Dip each triangulat bread to the mixture and put on the nonstick tawa.. spare a minute for each side to cook. Serve with jam for decor.

Egg biriyani ( Kerala style)

Ingredients:
Boiled Eggs:4
Onion: 4

Tomato: 4
Rice: 2 cups
Carrot: 1
Lemon:1
Ginger: 1 inch
Garlic: 5 pods
Corriander leaves: some
Red chilly powder: 1 tsp
Turmeric powder: 1/4th tsp
Corriander powder: 1 tblsp
Black Pepper powder: 1 tsp
salt: to taste
Ghee: 1 tblsp

Preperation:
Slice 1 onion. In a preassure cooker. Heat a 1/2 tblsp ghee... Put in chopped carrot and saute till it is cooked... add chopped corrainder leaves and stir for 5 sec and remove them from the vessel... to the oil remaining add onion ( more ghee if req.) and saute. When soft add rice and double the water which in this case would be 4 cups. Add salt, 1 lemon juice and close the pressure cookerand let 2 whistle come. Menawhile, in another vessel heat ghee, add ginger and garlic chopped. add curry leaves to it and add onion and saute till soft... Add cubely diced tomatoe to it and saute till tomatoe is done.Then add all the powders. And saute till the smells give you a sensation to sneeze. When the presure in the cooker is gone you can open the cooker.
In a plate. put masala in the middle. then cover it with sliced egg peices and then put rice over. In the middle garninsh with 1 whole egg surrounded by the carrot and corriander leaves cooked.

Banana cake (preassure cooked)

Ingredients

Maida/Baking flour: 1.5 cup
Baking powder: 1.5 tsp
Ripe Banana(Robust): 2 big
Sugar: 6 tblsp
Egg:1
Milk:1/4 +1/4 cup
Butter: 100g
(white butter or unsalted butter prefered)
Banana essence: 1 tsp
Yellow colour: a pinch or 2 to 3 drops

Preperation:
Seive maida and baking powder so that it mixes evenly. Add in butter and mix thoroughly in a vessel. In another vessel, mash in banana and mix it with powdered sugar ( run sugar in mixer to powder it). In a 3rd vessel, break an egg into it and beat it till foam starts to form and then add 1/4th cup of milk and mix it well. When done, mix all the above 3 mixtures to form a smooth bacter. if it isn't smooth enough add the rest of the milk(1/4th cup). Add the essence and colour.Then mix this bacter for say 1/2 an hour continuosly, this is because the more you mix, the fluffy the cake will become. When done, Heat your preassure cooker without lid on high flame for 10 minutes. Meanwhile take in your cake mold. Grease it with buter/oil and then dust it with some flour, this is so that the cake doesn't stick to the mold. Then, add the backer to the cake mold. Place a base in the preassure cooker vessel so that the mold doesn't come in direct contact with the vessel bottom; and place the mold over the base in the vessel. Reduce the flame to minimum. remove the preassure cokker gasket and whistle and place the lid. Let it be for 45 minutes. Then let it cool. Take out the cake decorate it and serve!

Egg Fries

Ingredients


Boiled eggs:3
Maida: 1/2 cup
Pepper: 1 tsp
Red colour: 1 pinch or 1 drop
Salt: as required
Oil: to deep fry
Chaat masala:1 tsp (optional)

Preperation:
Cut each boiled eggs to 4 peices each. In a bowl mix maida salt pepper and colour. Mix in water to make it a paste. Heat oil and then take an egg peice dip in this viscouse maida mixture and deep fry. When done sprinkle chaat masala evenly. Serve hot.