RTI ACT

The Right to Information Act (RTI) is an Act of the Parliament of India "to provide for setting out the practical regime of right to information for citizens" and replaces the erstwhile Freedom of information Act, 2002. The Act applies to all States and Union Territories of India except Jammu & Kashmir. Under the provisions of the Act, any citizen may request information from a "public authority" (a body of Government or "instrumentality of State") which is required to reply expeditiously or within thirty days. The Act also requires every public authority to computerise their records for wide dissemination and to proactively certain categories of information so that the citizens need minimum recourse to request for information formally. This law was passed by Parliament on 15 June 2005 and came fully into force on 12 October 2005. The first application was given to a Pune police station. Information disclosure in India was restricted by the Official Secrets Act 1923 and various other special laws, which the new RTI Act relaxes. It codifies a fundamental right of citizens.

BACKGROUND

Freedom of Information Act 2002

The establishment of a national-level law, however, proved to be a difficult task. The Central Government appointed a working group under H. D. Shourie and assigned it the task of drafting legislation. The Shourie draft, was the basis for the Freedom of Information Bill, 2000 which eventually became law under the Freedom of Information Act, 2002. This Act was severely criticised for permitting too many exemptions, not only under the standard grounds of national security and sovereignty, but also for requests that would involve "disproportionate diversion of the resources of a public authority". There was no upper limit on the charges that could be levied. There were no penalties for not complying with a request for information. This Act, consequently, never came into effect.

State-level RTI ActS

The state-level RTI Acts were first successfully enacted by the state governments of Tamil Nadu (1997), Goa (1997),Rajasthan (2000), Delhi (2001), Maharashtra (2002), Assam (2002), Madhya Pradesh (2003), Jammu and Kashmir(2004), and Haryana (2005).

SCOPE

The Act covers the whole of India except Jammu and Kashmir, where J&K Right to Information Act is in force. It is no to all constitutional authorities, including the executive, legislature and judiciary; any institution or body established or constituted by an act of Parliament or a state legislature. It is also defined in the Act that bodies or authorities established or constituted by order or notification of appropriate government including bodies "owned, controlled or substantially financed" by government, or non-Government organizations "substantially financed, directly or indirectly by funds" provided by the government are also covered in the Act.

Private bodies

Private bodies are not within the Act's ambit directly. In a decision of Sarbajit Roy versus Delhi Electricity Regulatory Commission,^[1] the Central Information Commission also reaffirmed that privatised public utility companies continue to be within the RTI Act- their privatisation not withstanding.

Political parties

The Central Information Commission (CIC), consisting of Satyanand Mishra, M.L. Sharma and Annapurna Dixit, has held that the political parties are public authorities and are answerable to citizens under the RTI Act. The CIC, a quasi-judicial body, has said that six national parties - Congress, BJP, NCP, CPI(M), CPI and BSP and BJD - have been substantially funded indirectly by the Central Government and have the character of public authorities under the RTI Act as they perform public functions^[ In August 2013 the government introduced a Right To Information (Amendment) Bill which would remove poiltical parties from the scope of the law. In September 2013 the Bill was deferred to the Winter Session of Parliament.In December 2013 the Standing Committee on Law and Personnel said in its report tabled in Parliament.

"The committee considers the proposed amendment is a right step to address the issue once and for all. The committee, therefore, recommends for passing of the Bill."

PROCESS

The RTI process involves reactive (as opposed to proactive) disclosure of information by the authorities. An RTI request initiates the process.

Each authority covered by the RTI Act must appoint their Public Information Officer (PIO). Any person may submit a written request to the PIO for information. It is the PIO's obligation to provide information to citizens of India who request information under the Act. If the request pertains to another public authority (in whole or part), it is the PIO's responsibility to transfer/forward the concerned portions of the request to a PIO of the other authority within 5 working days. In addition, every public authority is required to designate Assistant Public Information Officers (APIOs) to receive RTI requests and appeals for forwarding to the PIOs of their public authority. The applicant is required to disclose his name and contact particulars but not any other reasons or justification for seeking information.

The Central Information Commission (CIC) acts upon complaints from those individuals who have not been able to submit information requests to a Central Public Information Officer or State Public Information Officer due to either the officer not having been appointed, or because the respective Central Assistant Public Information Officer or State Assistant Public Information Officer refused to receive the application for information.

The Act specifies time limits for replying to the request.

• If the request has been made to the PIO, the reply is to be given within 30 days of receipt.
• If the request has been made to an APIO, the reply is to be given within 35 days of receipt.
• If the PIO transfers the request to another public authority (better concerned with the information requested), the time allowed to reply is 30 days but computed from the day after it is received by the PIO of the transferee authority.
• Information concerning corruption and Human Rights violations by scheduled Security agencies (those listed in the Second Schedule to the Act) is to be provided within 45 days but with the prior approval of the Central Information Commission.
• However, if life or liberty of any person is involved, the PIO is expected to reply within 48 hours.

Since the information is to be paid for, the reply of the PIO is necessarily limited to either denying the request (in whole or part) and/or providing a computation of "further fees". The time between the reply of the PIO and the time taken to deposit the further fees for information is excluded from the time allowed. If information is not provided within this period, it is treated as deemed refusal. Refusal with or without reasons may be ground for appeal or complaint. Further, information not provided in the times prescribed is to be provided free of charge. Appeal processes are also defined.

EXCLUSIONS

Central Intelligence and Security agencies specified in the Second Schedule like IB,Directorate General of Income tax(Investigation), RAW, Central Bureau of Investigation (CBI), Directorate of Revenue Intelligence, Central Economic Intelligence Bureau, Directorate of Enforcement, Narcotics Control Bureau, Aviation Research Centre, Special Frontier Force, BSF, CRPF, ITBP, CISF, NSG, Assam Rifles, Special Service Bureau, Special Branch (CID), Andaman and Nicobar, The Crime Branch-CID-CB, Dadra and Nagar Haveli and Special Branch, Lakshadweep Police. Agencies specified by the State Governments through a Notification will also be excluded. The exclusion, however, is not absolute and these organizations have an obligation to provide information pertaining to allegations of corruption and human rights violations. Further, information relating to allegations of human rights violation could be given but only with the approval of the Central or State Information Commission.

Information Exclusions

The following is exempt from disclosure under section 8 of the Act:-

• Information, disclosure of which would prejudicially affect the sovereignty and integrity of India, the security, "strategic, scientific or economic" interests of the State, relation with foreign State or lead to incitement of an offense;
• Information which has been expressly forbidden to be published by any court of law or tribunal or the disclosure of which may constitute contempt of court;
• Information, the disclosure of which would cause a breach of privilege of Parliament or the State Legislature;
• Information including commercial confidence, trade secrets or intellectual property, the disclosure of which would harm the competitive position of a third party, unless the competent authority is satisfied that larger public interest warrants the disclosure of such information;
• Information available to a person in his fiduciary relationship, unless the competent authority is satisfied that the larger public interest warrants the disclosure of such information;
• Information received in confidence from foreign Government;
• Information, the disclosure of which would endanger the life or physical safety of any person or identify the source of information or assistance given in confidence for law enforcement or security purposes;
• Information which would impede the process of investigation or apprehension or prosecution of offenders;
• Cabinet papers including records of deliberations of the Council of Ministers, Secretaries and other officers;
• Information which relates to personal information the disclosure of which has no relationship to any public activity or interest, or which would cause unwarranted invasion of the privacy of the individual (but it is also provided that the information which cannot be denied to the Parliament or a State Legislature shall not be denied by this exemption);

Notwithstanding any of the exemptions listed above, a public authority may allow access to information, if public interest in disclosure outweighs the harm to the protected interests. However, this does not apply to disclosure of "trade or commercial secrets protected by law ".

Citation	Act No. 22 of 2005
Territorial extent	Whole of India except Jammu and Kashmir
Enacted by	Parliament of India
Date enacted	15-June-2005
Date assented to	22-June-2005
Date commenced	12-October-2005 First RTI application submitted by Shahid Raza Burney to a police station in Pune on 12 October 2005

REMOVING PC VIRUS WITH ''CMD''

Viruses are usually spread across multiple computers using USB Flash drives, external media, connected networks and the Internet. If a USB drive is infected with a virus, it will get activated when we open the USB drive on our computers.
This is because of the auto-run functionality in Windows. Windows looks for autorun.inf file in the USB drive. The autorun.inf file contains information about which program to run when the USB flash drive is opened.
The viruses tend to push their information in the autorun.inf file and then execute automatically from there. The,safest way to use the USB flash drives without infecting your own system is to disable the Auto Run functionality of Windows.To disable Auto Run functionality in Windows, do the following:

1. Go to Run –> gpedit.msc. This will open the Group Policy Editor.

2. Navigate to Computer Con??guration –> Administrative Templates –> Windows Components –> AutoPlay Policies.

3. In the right hand pane, enable “Turn off Autoplay” setting. This will prevent Windows from automatically using autorun.inf file in the USB drive. If your USB drive is already infected with a virus, you can safely delete the autorun.inf file and then scan the USB drive with an antivirus to make sure that the USB drive is clean from all malware.

Autorun.inf can be deleted in two ways. First by using Windows Explorer:
1. Press Windows Key + E to open Windows Explorer. From the left hand tree, open the USB drive. This should not trigger the auto run functionality of USB.

2. Now from the left hand content pane, delete the autorun.inf file. Make sure that you are showing hidden files from Folder Options as autorun.inf is usually a hidden file.

Secondly, you can also delete the infected autorun file from command line.
1. Go to Run –> cmd. This should open the command prompt.
2. Type g:\ where g is the USB drive letter.
3. Now run the following command: attrib -h -r -s -a *.*. This will remove the attributes hidden, archive, system from all the files.
4. Type del autorun.inf. This will delete the autorun.inf file.
If you want to make sure that in addition to the autorun file, the virus is also removed from the USB drive, you will need to open the autorun.inf file in notepad and see which files and executables are triggered during autorun.
Delete those executables and you will be safe from the wrath of USB viruses.
I hope this will be useful for you. Do let me know whether it was useful for you or not.

Home made cake recipes

Cup Cake Recipes

Vanilla Cupcake Recipe

Ingredients

• 2 1/4 cups all purpose flour • 1 1/3 cups sugar • 3 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup shortening • 1 cup milk • 1 teaspoon vanilla • 2 large eggs

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Chocolate Cupcake Recipe

Ingredients

 • 2 cups all purpose flour • 2 cups sugar • 1/2 teaspoon baking powder • 1 teaspoon salt • 1 teaspoon baking soda • 1/2 cup shortening • 3/4 cup water • 2 large eggs • 3/4 cup milk • 1 teaspoon vanilla • 4 ounces melted unsweetened baking chocolate

Chocolate Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes. Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost when chocolate cupcakes are completely cool.

Peanut Butter and Chocolate Cupcake Recipe

Ingredients

 • 2 1/4 cups all purpose flour • 1 1/2 cups sugar • 1/2 cup creamy peanut butter • 3 1/2 teaspoon baking powder • 1 teaspoon salt • 1/8 teaspoon baking soda • 3 tablespoons baking cocoa • 1 1/4 cups 2% milk • 1 teaspoon vanilla • 3 large eggs

Chocolate and Peanut Butter Cupcakes Recipe Directions

Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pas with a butter and flour combination spray that can be found in your local grocery store. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute. Spoon cupcake batter into liners until they are 1/2 to 2/3 full. You should have enough batter for 24-36 cupcakes. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Frost your peanut butter and chocolate cupcakes any way you want. You could even try just spreading extra peanut butter as your frosting.

Red Velvet Cupcake

Ingredients

 • 2 1/2 cups all purpose flour • 2 cups sugar • 1/2 cup baking cocoa (powdered) • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 teaspoon baking soda • 2 sticks butter at room temperature • 5 large eggs • 1 cup buttermilk (see note at bottom) • 1 teaspoon vanilla • 1 teaspoon red food colouring

Red Velvet Cupcake Recipe Directions

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Banana Chocolate Cupcakes

Ingredients

1 cup (200 grams) granulated white sugar
1 cup (130 grams) all-purpose flour
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
3/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas(about 1 medium sized banana)
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) canola, corn, or vegetable oil
3/4 teaspoon pure vanilla extract
Chocolate Fudge Frosting:
3 ounces (90 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (120 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
Banana Chocolate Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let cool on a wire rack. Frost with the Chocolate Frosting. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes 12 regular-sized cupcakes.

Applesauce Cupcake

Ingredients

 • 1 cup whole wheat flour • 1 1/2 cups all purpose flour • 1 1/2 cups sugar • 1 cup finely chopped, peeled apple (I prefer to use Granny Smith or Jonagold apples for baking) • 1/2 cup chopped walnuts • 1 teaspoon baking powder • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 1/2 teaspoon cinnamon • 1/2 teaspoon freshly grated nutmeg • 2 large eggs • 1 1/2 cups applesauce • 1/2 cup melted butter Applesauce Cupcake Recipe Directions Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts. Your oven should be preheated to 350 degrees. spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup. Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack. Top with caramel topping or frosting and enjoy!

Strawberry Cupcake

Ingredients

 1 1/3 cup fresh strawberries (not frozen) 3 cups flour 2.5 tsp baking powder 1/2 tsp coarse salt 1/2 cup strawberry milk (regular milk is fine, too) 2 tsp vanilla extract 1 cup (2 sticks) butter 2 cups sugar 2 large eggs 4 large egg whites This recipe makes 2 dozen.

Directions

 Preheat oven to 350 -Place strawberries in a food processor and puree them. You should have 2/3 cup puree. If you're a little short go ahead and add a few more strawberries! -In a bowl, whisk together the flour, baking powder, and salt. -In a separate bowl, mix together milk, vanilla, and strawberry puree. -In another bowl, cream butter with an electric mixer on high speed until the butter becomes fluffy. Gradually add sugar and continue mixing. Reduce the speed to medium and add the eggs and the egg whites. -Now reduce the mixer speed to low and add about half of the flour mixture. Mix until combined, and be careful not to over mix or your cupcakes won't rise. Then slowly add the milk mixture, and mix just enough until combined. Add the remaining flour mixture. -Pour batter into prepared cupcake tins and place in the preheated oven. -Cooking times may vary, but it should take somewhere between 20-25 minutes.

Blueberry Cupcakes with Blueberry Cream Cheese Frosting 

Ingredients

1 cup (2 sticks) unsalted butter, softened 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 cups granulated sugar 1 tablespoon finely grated lemon zest 4 large eggs 1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor 3/4 cup low-fat buttermilk 1/2 cup pureed fresh blueberries 1 teaspoon pure vanilla extract

Directions

 Preheat oven to 350 degrees. Line cupcake tins with liners. Mix together flour. baking powder and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, blueberry pueree and vanilla extract. Set aside until needed. Using an electric mixer, beat butter, granulated sugar, and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.
Blueberry Cream Cheese Frosting Makes enough to frost 30 cupcakes 1 cup of butter, softened 8 oz of cream cheese, softened 1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor 3-5 cups of confectioners sugar In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add pulverized blueberries. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

Nutella Cupcakes and Nutella Cream Cheese Frosting 

Ingredients

 125g unsalted butter, at room temperature 1/3 cup (110gr)honey or light brown sugar 1 tablespoon ground coffee 2 tablespoons milk 1/4 cup Nutella 2 large eggs 1/2 cup plus 2 tablespoons (100 gr) superfine sweet rice flour 1/4 cup (50 gr) millet flour 1/4 cup (50 gr) cornstarch (or use tapioca flour) 1 teaspoon baking soda pinch of salt Prepare the cupcakes

Directions:

 Preheat the oven to 350F. Place muffin liners inside a muffin pan and lightly brush with melted butter (or cooking spray). In an electric mixer, whip the butter and honey until fluffy at medium speed, 2-3 minutes. Reduce the speed to low and add the coffee, milk and Nutella. Still on low, add the eggs, one at time and scraping the bowl after each addition. In a separate bowl, mix together the flours, cornstarch, baking soda and salt and slowly fold this in with the butter - Nutella mixture until the mixture is smooth. Divide evenly among the muffin liners and bake 20-25 minutes. Let cool completely before frosting or enjoy warm without. Nutella Cream Cheese Frosting: 8 oz cream cheese at room temperature 2 tablespoons unsalted butter at room temperature 1/4 cup powdered sugar 2 oz Nutella In the bowl of an electric mixer, whisk together the cream cheese and butter until smooth. Sift the powdered sugar over the bowl and whisk for a few seconds. Add the Nutella and mix until completely incorporated. That is plenty for 12 cupcakes by the way. Halve the recipe if you plan to do some Nutella and some plain.

Yellow Buttermilk Cupcake

Ingredients

 3 cups cake flour, (not self-rising)
 1 1/2 cups all-purpose flour
 3/4 teaspoon baking soda
 2 1/4 teaspoons baking powder
 1 1/2 teaspoons coarse salt
 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
 2 1/4 cups sugar
 5 large whole eggs plus 3 egg yolks, room temperature
 2 cups buttermilk, room temperature
 2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper
liners. Sift together both flours, baking soda, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Tiramisu Cupcake

Ingredients

 6 egg yolks
 3/4 C white sugar
 2/3 C milk
 1 1/4 C heavy cream
 1/2 tsp vanilla extract
 1 lb mascarpone cheese
 1 C strong brewed coffee, room temperature
 2 tbsp rum
 ladyfingers baked in cupcake wrappers (see my post on ladyfingers for instructions.)
 1 tbsp unsweetened cocoa powder
 a small amount of dark chocolate for chocolate curls (optional)

Directions

 In a medium saucepan, whisk together egg yolks and sugar until well blended.
 Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.
 Boil gently for 1 minute, remove from heat, and allow to cool slightly.
 Cover tightly and chill in refrigerator 1 hour.
 Remove from refrigerator and whisk in mascarpone until smooth. Set aside.
 In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside.
 In a small bowl, combine coffee and rum.
 Drizzle approximately 1 tbsp + 2 tsp of the coffee/rum mixture over each pre-baked ladyfinger. Add it a little at a time and wait for it to absorb into the ladyfingers before adding more. When it stops absorbing, stop adding more.
 Spread the mascarpone mixture over the soaked ladyfingers.
 Pipe or spread the whipped cream over the mascarpone.
 Sprinkle with cocoa powder.
 Optionally, top with chocolate curls. Make the chocolate curls using a vegetable peeler on a piece of chocolate. It works best if the chocolate is slightly warm, but not melty.
 Cover and refrigerate 4 to 6 hours, until set
.

Durian Cupcake

Ingredients

 150 gr cake flour, sifted 150 gr unsalted butter, room temperature 150 gr castor sugar, divided by 2 (@ 75 gr) 200 gr durian flesh, mashed with a back of the fork 100 gr durian flesh for spread, mashed with a back of the fork 20 gr milk powder 6 egg yolks 4 egg whites

Directions

Preheat oven to 180C or 160C (fan) Prepare 30 mini cupcakes cups and arrange them on the top of the baking pan Put the butter and the half portion (75gr) of sugar in a mixing bowl, beat it with an electric mixer until soft and creamy Add egg yolk one by one until mix well Add sifted flour, durian flesh, milk powder and mix well. Put white eggs in a another clean mixing bowl, beat it with an electric mixer until egg whites are foamy. Then add the half portion (75gr) of sugar, continue beating until egg whites become glossy with stiff peaks. Add egg white mixture into the other mixture and fold in lightly with spatula until incorporate completely. Pour the batter into a large piping bag, pipe batter into prepared mini cupcakes cups. Bake for about 20 minutes or until the toothpick inserted come out clean Cool on a wire rack. Put durian spread on the top just before serving it.

Sugar-free Mango Cupcake

Ingredients

 1 1/4 cups self raising flour 1/2 cup butter or margarine 6 tablespoons of mango chutney 2 large eggs 2 tablespoons of milk 1/2 mango diced very small 1 teaspoon of baking powder 3 tablespoons of honey.

Directions

 Mix together the butter or margarine with the eggs, adding the eggs one at a time. Add the flour and baking powder and mix gently. Add the milk, honey and mango chutney. Add a small amount of extra milk if the mixture is very dry. Place into 15 to 18 small cupcake cases and cook for 12 minutes at gas 5, 375F or 190C. Large cupcake cases will be same temperature for 15 to 20 minutes and will make about 10 to 12. It depends on the amout of chopped mango. Cool the cupcakes, top with cream cheese and slices of mango, sprinkle with coconut.

Sweet Potato Cupcake

Ingredients

 graham crust 2 tablespoons unsalted butter, melted 1/2 cup graham cracker crumbs 1/2 teaspoon sugar cupcakes 1 1/3 cups loosely packed brown sugar 1 large egg 2 teaspoons vanilla extract 1/2 cup unsalted butter, melted and cooled 6 ounces cooked, mashed sweet potato 1 1/4 cups all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup milk.

Directions

Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, mix melted butter, sugar and graham cracker crumbs until moist, then press about 1/2-1 tablespoon of crumbs into the bottom of each liner. In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting. Marshmallow Buttercream Frosting 1/2 cup butter (1 stick), softened 1 tablespoon vanilla extract 1 1/2 cups marshmallow fluff 3 cups of powdered sugar 1-2 teaspoons milk, if needed Beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cupcakes and drizzle with caramel sauce and crushed cinnamon pecans.

Oreo Cupcake

Ingredients

 For cupcakes  2 1/3 cups all-purpose flour  1 cup unsweetened cocoa powder, sifted  1 1/2 tsp. baking powder  1/2 tsp. baking soda  1/2 tsp. Salt  12 tbsp. unsalted butter, at room temperature  2 cups firmly packed light brown sugar  2 tsp. vanilla extract For frosting  4 eggs  1 1/2 cups buttermilk, at room temperature  1 3/4 cups plus 2 tbsp. whipping cream  3 tbsp. powdered sugar  1/2 tsp. vanilla extract  6 tbsp. Oreo cookie crumbs  24 Oreo cookie halves

Directions

  To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.  In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.  With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.  Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.  To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.  Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

Dark Chocolate with Peanut Butter Cupcake

Ingredients

 Cupcakes: 8 tablespoons unsalted butter, cut into 4 pieces 2 ounces bittersweet chocolate, chopped ½ cup Dutch-processed cocoa powder ¾ cup all-purpose flour ½ teaspoon baking soda ¾ teaspoon baking powder 2 eggs ¾ cup granulated sugar 1 teaspoon vanilla extract ½ teaspoon table salt ½ cup sour cream Peanut Butter Frosting: 1 cup confectioners’ sugar 3/4 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature ¾ teaspoon vanilla extract ¼ teaspoon kosher salt 1/3 cup heavy cream

Directions

 Yields 12 Cupcakes Preheat oven to 350 degrees. Cupcakes: 1. Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water. Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch. 2. Whisk flour, baking soda, and baking powder in small bowl to combine. 3. Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick. 4. Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes. 5. Cool cupcakes to room temperature before icing, about 30 minutes. Recipe adapted from Cook’s Illustrated Peanut Butter Frosting: 1. Beat heavy cream with whisk attachment until soft peaks form. Set aside. 2. Place remaining ingredients in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy. 3. Fold peanut butter mixture into whipped cream with a wooden spoon until combined.

Chocolate Cupcakes with Bailey's Truffle Centers and Bailey's Buttercream

 Ingredients:

 For the Guinness Chocolate Cupcakes: 1 cup Guinness beer 16 tablespoons unsalted butter 3/4 cup unsweetened dark cocoa powder 2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 large eggs 2/3 cup sour cream
For the Bailey's Truffle Centers: 8 ounces white chocolate, finely chopped 1/2 cup heavy cream 2 tablespoons unsalted butter, at room temperature 4 tablespoons Bailey's Irish cream For the Bailey's Buttercream: 12 tablespoons unsalted butter, at room temperature 4 cups confectioners' sugar, sifted 1/2 teaspoon vanilla 5-8 tablespoons Bailey's Irish cream

Preparation:

 For the Chocolate Cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners. Combine the Guinness and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly. In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with paddle attachment, beat together the eggs and sour cream to blend. Add the Guinness/butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, and then transfer to a wire rack to cool completely. For the Bailey's Truffle Centers: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, the pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey's and stir until combined. Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling). Meanwhile, cut out a portion from the center of each cooled cupcake with an apple corer or using the cone method (a small paring knife words best for this). Once the truffle mixture has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

For the Bailey's Buttercream: 

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the vanilla and Bailey's until smooth. Add more Bailey's if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired. Yield: 24 cupcakes

TYPES OF CAKES AND THEIR RECIPES

Types of Cakes

General recipes that may be modified to produce other interesting
products are included in this circular.
The first group consists of cakes in which egg white, egg yolk or whole
eggs are the leavening agents. Angel food and sponge cakes belong in this
class. Another group is composed of those that contain shortening and are
leavened with baking powder or soda. These may contain either whole eggs
or egg whites. For variety, additional cakes, such as sour cream cakes,
gingerbread, applesauce cake, carrot cake, light and dark fruit cakes and
oatmeal cake, have been included.
Ingredients
Cake flour was used for most recipes. Some recipes, however,
specify the use of all-purpose flour. Cake flour is manufactured particularly
to produce light and tender cakes. All-purpose flour will not yield
as fine or light a product. For best results, use the type of flour specified
for each recipe.
Eggs should be relatively fresh and stored in the refrigerator.
General Instructions
At higher altitudes, cakes are more sensitive to slight changes it is
important to carefully follow the directions given for each recipe. Be sure that
measurements are exact and especially note the addition or subtraction of
amounts by tablespoons from cups of flour or liquid. Always use measuring
spoons or cups when definite amounts of ingredients are specified.
When measuring flour and baking powder, do not pack them, but spoon
lightly and level off. Always sift flour before measuring. Brown sugar and
shortening should be packed into the cup or spoon to give accurate
measurements. Shortening should be at room temperature for best results.
Cakes are easier to remove from pans if waxed paper cut to fit the
bottom of pans, is used. The pan should be greased, fitted with the waxed
paper and the paper greased. If preferred, the pan may be dusted with flour
after greasing. Do not grease sides of the pan unless specified. After the
batter has been poured into the pan, cut through it several times with a
spatula to release the pockets of air that may be trapped in it and cause
holes in the cake. When the cake is removed from the pan, lift the waxed
paper off immediately.
Pan size is given for each recipe, although other sizes may be used if the
total area is the same.
Mixing Method
Electric mixers, both upright and portable, were used to develop these
recipes.Observe recommended mixing speeds. Use medium or high
speeds (the numbering depending on the make of your mixer) for
creaming shortening and sugar and adding eggs. Use low speeds for
adding dry ingredients and liquid. Scrape down sides of bowl frequently
with a rubber scraper.
Cakes made with an electric mixer will be uniform every time they are
made if care is taken in measuring ingredients, if mixing times are carefully
watched, and if baking conditions are the same.
Baking Times and Temperatures
Baking times for recipes may vary, depending on the accuracy of the
oven. Remove the cake when it appears to be done, whether or not the exact
time specified in the elapsed recipe has expired. To test for doneness, press
the surface of the cake lightly. If it springs back, remove cake from the oven.
A cake is also done when it pulls away from the sides of the pan. Remove
the cake from the pan after it has cooled about 15 minutes and immediately
pull off the waxed paper. Cool cake completely on a wire rack before
frosting or storing it.
The oven regulators vary, so it is always wise to check the temperature
with an oven thermometer. If the oven temperature is too high or too low,
have the regulator adjusted by the dealer or learn what setting is necessary
to obtain the temperature needed inside the oven.
Baking temperatures in electric and gas ovens are comparable.
What To Expect from a Recipe
If directions are followed carefully, each of the following recipes will
yield an excellent cake in relation to the ingredients used. A cake with
relatively larger amounts of sugar and shortening will give a finer, more
velvety type of cake than a less rich recipe. However, cakes from less rich
recipes will be very acceptable.
The sponge cake should be light, springy, slightly moist and contain
relatively large aircells. The shortening-type cakes should have slightly
rounded tops, a light brown surface and velvety, fine-grained interior.
The recipes have been tested for three specific altitudes. If the altitude at
which you live is not exactly 5,000, 7,500 or 10,000 feet, use the recipe
adapted for the nearest altitude (table 1).ANGEL FOOD CAKE
5,000 ft Oven temperature: 400º
1 cup plus 1 Tbsp sifted cake flour
1 cup sugar
l 3/4 cups egg whites (refrigerator temperature)
1/4 tsp salt
2 tsp cream of tartar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 cup sugar
Directions
• Sift flour and 1 cup sugar together three times.
• Place egg whites, salt and cream of tartar into mixing bowl and beat
at high speed until fairly stiff (not stiff peak).
• Slowly add 1/2 cup sugar, close to beater. Add almond extract and
vanilla. Beat until quite stiff but not dry.
• Add sifted sugar-flour mixture by fourths. Mix on low speed 10
seconds after each of first three additions and 20 seconds after last
addition. Scrape down sides constantly while mixing.
• Pour batter into a 10-inch, ungreased tube pan.
• Bake at 400º, for approximately 30 minutes.
• Remove from oven and cool in inverted pan.
Altitude Adjustments
7,500 ft: Increase flour to 1 cup plus 2 Tbsp. Reduce the 1 cup of
sugar to 3/4 cup plus 2 Tbsp.
10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to
3/4 cup. Increase the baking temperature to 425º.Variations
Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup
cake flour in step 1. Omit almond extract and increase vanilla to 1 1/2 tsp.
Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves and 1 tsp
cinnamon with the flour. Omit vanilla and almond extracts.
This unique variation of plain angel food is nice for an autumn dessert
when served with whipped cream. A topping of whipped cream mixed with
crushed peanut brittle, crushed peppermint candy or fresh or frozen fruit is
delicious on slices of angel food cake.CHIFFON CAKE
5,000 ft Oven temperature: 350º
2 1/2 cups sifted cake flour
1 1/2 cups sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 cup cooking oil (room temperature)
4 egg yolks, unbeaten (refrigerator temperature)
3/4 cup cold water
2 tsp vanilla
1 cup egg whites (6-7 extra large)
1/2 tsp cream of tartar
Directions
• Mix and sift flour, sugar, baking powder and salt into mixer bowl.
Make a well in center and add oil, egg yolks, water and vanilla.
• Mix 1 minute on low speed of upright mixer or medium speed of
portable mixer, scraping frequently.
• Place egg whites and cream of tartar in another mixer bowl. Using
clean beaters, beat to stiff peaks but not dry.
• Add beaten eggs whites to batter by thirds. With a rubber spatula,
fold 15 strokes after the first and second addition and 25 strokes
after the third.
• Pour batter into an ungreased, 10-inch tube pan.
• Bake at 350º for 55-65 minutes or until done.
• Remove from oven and cool in inverted pan.
Altitude Adjustments
7,500 ft: Same as 5,000 ft.
10,000 ft: Plain Chiffon: Reduce baking powder to l tsp.
Orange Chiffon: Reduce baking powder to 3/4 tsp.
Lemon and Pineapple Chiffons: Same as 5,000 ft.Variations
Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute
1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice.
Omit vanilla and add l Tbsp grated lemon rind.
Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute
1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla
and add l Tbsp grated orange rind.
Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute
3/4 cup cold, unsweetened pineapple juice.EGG YOLK SPONGE CAKE
5,000 ft Oven temperature: 350º
12 egg yolks
1/2 tsp salt
1/2 tsp cream of tartar
1 tsp vanilla
1 tsp lemon extract
1/2 cup plus 1 Tbsp water
1 cup sugar
1 1/2 cups plus 1 1/2 Tbsp sifted cake flour
Directions
• Place egg yolks, salt, cream of tartar, vanilla and lemon extract in
mixer bowel and beat until blended.
• Beat at high speed, gradually add the water.
• Add sugar slowly and continue beating at high speed until thick and
lemon colored. (This will take 3 minutes or more total beating time.)
• Sift 1/4 of the flour over mixture and beat 10 seconds on low speed.
• Sift in remainder of flour and beat 20 seconds on low speed.
• Pour batter into an ungreased, 8-inch tube pan.
• Bake at 350º for 40-50 minutes.
• Remove from oven and cool in inverted pan.
Altitude Adjustments
7,500 ft: Increase flour to 2 cups minus l 1/2 tsp.
10,000 ft: Increase flour to 2 cups plus 2 1/2 Tbsp. Increase water to
3/4 cup minus l 1/2 Tbsp. Increase baking temperature
to 375º.
WHOLE EGG SPONGE CAKE
5,000 ft Oven temperature: 350º
6 egg yolks (refrigerator temperature)
1 1/2 Tbsp water
1 tsp vanilla
1 1/2 Tbsp lemon juice. If you desire a stronger lemon
flavor, use 3 Tbsp lemon juice and omit water.
1 Tbsp grated lemon rind
1 cup sugar
l 1/4 cups plus l Tbsp sifted cake flour
1/2 tsp salt
6 egg whites (refrigerator temperature)
1/2 tsp cream of tartar
Directions
• Place egg yolks, water, vanilla, lemon juice and lemon rind
in mixer bowl.
• Beat at high speed. Gradually add the sugar and continue beating
until batter is thick and lemon-colored (approximately 2-3 minutes),
scraping frequently.
• Add the flour and salt and beat l minute on low speed, scraping frequently.
• Beat egg whites and cream of tartar in separate bowl to form very stiff
but not dry peaks.
• Add beaten egg whites by thirds to batter and fold about 10 strokes
after the first two additions and about 15 strokes after the third addition.
• Pour batter into an ungreased, 8-inch tube pan.
• Bake at 350º for about 40-50 minutes.
• Remove from oven and cool in inverted pan.
Altitude Adjustments
7,500 ft: Same as 5,000 ft.
10,000 ft: Increase flour to 1 1/4 cups plus 2 Tbsp.WHITE CAKE
5,000 ft Oven temperature: 375º
2 1/2 cups sifted cake flour
2 1/2 tsp baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 Tbsp sugar
1/2 cup plus 2 Tbsp shortening (room temperature)
1 1/4 tsp vanilla
1 cup plus 3 Tbsp milk (refrigerator temperature)
5 egg whites (refrigerator temperature)
Directions
• Grease and flour pans or line bottom of pans with waxed paper.
• Mix and sift flour, baking powder, salt and sugar into mixer bowl.
• Add shortening, vanilla, milk and egg whites.
• Beat 30 seconds on low speed, scraping frequently.
• Beat 7 1/2 minutes on high speed. Scrape twice during this beating.
• Pour batter into pans.
• Bake at 375º.
Oblong 9x13x2-inch (small cake): 30-35 minutes.
Two 8-inch layers: 25-28 minutes.
24 cupcakes (half full): 23-25 minutes.
• Remove from oven and cool in pan about 12 minutes.
• Remove from pan and finish cooling on rack.
Altitude Adjustments
7,500 ft: Same as 5,000 ft.
10,000 ft: Reduce baking powder to l 1/2 tsp.
Reduce sugar to l 1/2 cups minus l Tbsp.
WHITE OIL CAKE
5,000 ft Oven temperature: 375º
2 1/4 cups sifted cake flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup cooking oil
1/2 cup minus l Tbsp milk
1/2 cup water
1 tsp vanilla
1/2 cup egg whites (3-4)
1/4 tsp cream of tartar
l cup sugar
Directions
• Grease and flour or line two 8-inch layer pans with waxed paper.
• Mix and sift flour, baking powder and salt into mixer bowl.
• Add oil, milk, water and vanilla.
• Beat 2 minutes on medium speed, scraping frequently.
• In separate mixing bowl, beat egg whites and cream of tartar until
stiff but not dry.
• Gradually add sugar to beaten egg whites and beat to a stiff meringue.
• Add meringue to batter and fold in, using about 40 strokes.
• Pour batter into pans.
• Bake at 375º for approximately 27 minutes.
• Remove from oven and cool in pans about 12 minutes.
• Remove from pans and finish cooling on rack.
Altitude Adjustments
7,500 ft: Same as 5,000 ft.
10,000 ft: Decrease sugar to 1 cup minus 1 Tbsp. Increase egg whites
to 1/2 cup plus 2 Tbsp.

How to Link your EPIC with AADHAR Card

Link your EPIC with AADHAR Card

AADHAAR SEEDING FOR A.P VOTERS

The electors can link their Aadhaar number with the electoral rolls by any one of the following:

Voters can link the Voter Card number with AADHAAR number using the online portal through the OTP (onetime password) received on the given mobile number.

Click here to link

Mobile linking

Linking using mobile APP available in app stores of Android and ioS or can be download from the web sites of Chief Electoral Officer.

Linking by sending a SMS

Link by sending the Aadhaar number and Voter Card number SMS to 8790499899 in the following format.

SEEDEPIC [space] [EPIC No] [space] [Aadhaar No]

Example SEEDEPIC BYX1234557 1234 5678 9101

Linking through Call Center

By calling to the call center 1950 and furnishing the EPIC number and AADHAAR number to the call center operator

SPICY SOUTH INDIAN RECIPES

Egg Paratha

Ingredients

1/2 kg maida
salt to taste
1 egg for each paratha
1 tsp pepper powder
1 cup ghee or dalda

Method

Add maida salt ghee with little water kneed well
Roll into a paratha fry both sides with ghee
Add one egg to a paratha on top add little salt
Smash every thing with a spoon add pepper powder
Serve hot with gongura pachadi

Chicken Rasam

Ingredients

1 small chicken
(fry a little in the open fire take out
only inner portions cut into small pieces)
2 tbsp ghee
1 tsp lemon juice salt as per taste
grind into paste:
1 cup onion, chopped
1 tsp dhania

Method

Heat ghee in a pan
Add the grounded masala and let it cook for 5-6 minutes
Add chicken pieces with 1 litre of water
Boil for some time
Add salt and lemon juice
Serve hot
2 garlic flakes
1/2" ginger
2 cloves
2 cardamoms
1/2 tsp aniseed
1/2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp red chilli powder

Fish Pittu

Ingredients

1/2 kg fish
1 tsp turmeric powder
1/2 cup oil
1 cup onion, chopped
1 tsp pepper powder

Method

Clean fish cut into pieces
Mix turmeric powder and salt
Heat oil and fry onion, ginger paste, garlic till golden brown
Add coconut scrap and salt and let it cook on slow flame
Add fish and let it cook
When it cools a little add lemon juice
1" ginger
8 garlic flakes, peeled
1 cup coconut scrap
salt as per taste
2 tsp lemon juice

Masala Egg

Ingredients

6 eggs
2 onions
1/2 kg tomatoes dried
2 tsp chilly powder
5 tsp oil (sesame)
1" ginger 4 garlic flakes 1/2 tsp turmeric powder salt to taste

Method

Boil eggs and peel the skin
Cut into square pieces
Grind tomatoes and onion
Heat the oil and fry the paste
Add ginger-garlic paste and simmer for 2 minutes
Add turmeric powder, salt and chilli powder
Add 1/2 cup water and let it boil for for 2-3 minutes
Add the egg pieces and let the gravy thickens

Bone Soup

Ingredients

1/2 kg nengelumbu
1/4 kg tur dhal
10 green chillies
4-5 cloves
1/2 tsp cumin seeds
2 onion sliced
salt to taste

Method

Clean and wash the bones
Wash and soak the dal for 1/2 hour
Cook the bones with the dal in a pressure cooker (with enough water)
Mix all other items with the cooked bones
Boil for sometime till every thing mixes well

Fish Menthi Pulusu

Ingredients

waral fish-1/4 kg
clean and cut it to slices
2 cups cooked toor dal
2 tbsp tamarind extract
1 tbsp fenugreek
1 tbsp jaggery
1 tsp chilly powder
salt to taste
1 cup menthi leaves

Method

Heat oil and season the seasoning items
Fry fish till it cooks
Mix tamarind extract, chilly powder, salt, with 3 cups of water
Let it boil
Mix cooked dal with all the other items (fenugreek, jaggery) boil for 2 minutes
In a separate pan fry one cup of menthi leaves in little oil add it with other items
For seasoning
1 cup oil
1 cup onion, chopped
5 green chillies

Gongura Pachadi

Ingredients

2 cups gongura leaves
1 tsp tamarind juice
1 tsp salt (rocksalt)
1 tsp oil
12 small onion peeled
1 cup big onion diced
20 red chillies

Method

Wash gongura leaves, fry in a pan with little oil
Close the pan with a lid, cook for a while
Add tamarind juice
Using a pestle, pound the cooked leaves
Add salt, 1/4 tbsp sugar, all powdered ingredients till every thing blends well
Season with mustard
Add onions
Mix with 1 cup of boiled water
Gongura pachadi is to serve
fry in oil and powder:
20 red chillies
1 tsp dhania
2 tbsp urad dhal
1 tbsp sesame seeds
1/2 tbsp cumin seed

Guthi Mutton Pulav

Ingredients

Part A:
200 grams onion (big ones)
20 grams (approx 5-6) green chillies
1 cup pudina, cleaned
1 cup ginger sliced
10 gms (approx 2 tbsp) oil
1 cup coconut milk
3 cups pulav rice [washed and soaked]
1/2 mutton pieces cooked with salt
1/2 kg brinjals

Method

Fry ingredients in part a in pan with 10 grams of oil
Mix ingredients in part b b with cooked mutton and add 1 cup of water
Cook it till it becomes soft
Cook rice with coconut milk
Slice brinjals with salt
Add every thing together and fry
Add required salt
Preserve hot and serve
Part B:
1/2 kg tomato's sliced
10 grams (1 tsp) garlic paste
2 tsp chilli powder
1 tsp turmeric powder
1 tsp cloves pattai powdered

Mutton Preserve

Ingredients

2 kg goat mutton
1/2 cup salt
200 gms red chilli

Method

Clean the mutton neatly cut into uniform pieces
Wash it 3 or 4 times with seeing water
Make big holes in the pieces with a poker
Mix salt and chilli powder and mix it with the pieces
Soak it for 2 or 3 hours
Pass a string through all the pieces and dry it in hot sun till it becomes crisp and store in a
tight jar.
Uses of these preserves:
Can be fried, powdered added to any masala
Soaked, cooked prepare, kara kuzhambu
Can be used in egg chaps
Chips also can be made

Mamidikayalu (Mango) Mutton

Ingredients

Part A:

1/2 kg washed goat mutton sliced into pieces
5 gms (approx 1 tsp) ginger juice
10 gms (approx 2 tsp) onion juice
7 gms (approx 1-1/2 tsp) garlic juice
3 gms (approx 1/2 tsp) turmeric powder
3 gms (approx 1/2 tsp) khuskhus
2 gms (approx 3-4) pepper

part B:

5 gms (approx 1-2) dried red chilli
5 gms (approx 1 tsp) roasted channa dhal
1 cup grated coconut

Method

Cook mutton + juices + other ingredients of part a with 3 cups of water
Grind ingredients of part b into a paste add it to the mutton
Add green mango pieces to the cooked mutton
Add salt as per your taste.
Cook it for another 5 minutes till mango pieces becomes soft
Heat oil in a small pan
Add cummin seeds
Fry onion till golden brown
Put the onion seasoning in the mutton mixture
Let is cook for 2-3 minutes

Part C:

2 cups green mango pieces
salt as per your requirement
Part D:
10 gms (approx 1 small onion)
sliced onion
2 gms (approx 1/4 tsp) cumin seeds

Andhra Style Chilli Chicken

Ingredients

chicken drumsticks - 12
finely chopped green chillies - 25 nos or more
freshly grated ginger - 2 tbs
freshly grated garlic - 2 tbs
finely chopped onions - 3 big
grind to powder:
coriander seeds - 1 tbsp

Method

Heat oil and fry the onions till it starts to brown slightly add the cleaned chicken and
chopped green chillies, cook till all the juices are nearly evaporated.
Next add the grated ginger and garlic and fry for a few minutes.
When the chicken is nearly done add the powder and fry for another well add some water
and cook till done and most of the water is evaporated.
Ps: Kaloova is a kind of spice i brought from india not sure if you can find it in the west
but it is the key to the aroma.
Try it and let me know how it went folks.
methi seeds - 1/4 tsp
jeera - 1/4 tsp
saunf - 1/4 tsp
kasuri methi - 1 tbsp
cinnamon - 3 big pcs
cloves - 5 nos
kaloova - 1 tsp

Chicken Kurma

Ingredients

chicken - 1 kg
coconut* - 1
poppy seeds - 2 tbsp
chilli powder - 2 tsp or to taste
salt - to taste
turmeric powder - ½ tsp
tomato - 1, chopped
onion - 1, chopped finely
curry leaves - few

Method

Clean and joint the chicken. Extract 1 cup of thick coconut milk and 2 cups of thin
coconut milk.
Grind poppy seeds to a paste. Grind ginger, garlic and coriander leaves together.
Cook chicken with thin coconut milk, salt, turmeric, chilli powder, and green paste.
When ½ done, add poppy seed paste, dhania powder and tomato.
Simmer till chicken is cooked. Heat oil in another pan, add clove, cardamom, cinnamon,
onion and curry leaves.
When onion is light brown add the cooked chicken. Simmer for a few minutes.
Add the thick coconut milk. Just as it begins to boil, remove from fire.
* Packaged coconut milk can be used. Mix 1 cup of it with 1 cup of water and use to cook
the chicken.
Add 1 cup undiluted at the end. 1 tbsps of ginger-garlic paste can be used instead of
garlic and ginger.
cloves - 2
cardamoms - 2
cinnamon - 2 pieces
oil - 2 tbsp
coriander powder - 1 tsp
ginger - 2.5 cm
garlic - 8-10 flakes
coriander leaves - ½ cup

Kohzi Curry (Chicken Curry)

Ingredients

chicken - 1 kg
onions - 3-4
garlic - 5-6 cloves
ginger - 1 piece
green chillies - 5-6
coriander powder - 3 teaspoon
turmeric powder - 1 teaspoon

Method

Cut and clean the chicken in big pieces.
Slice the onions, slit green chillies, ginger and garlic.
Heat a pan and add oil and sliced onion and fry till transparent.
Add crushed ginger, garlic and green chillies and fry for 2- 3 minutes.
Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for
some time and add the chopped tomatoes, curry leaves and fry for some time.
Add the chicken and fry for a few minutes and add salt
Cover the pan and cook on slow fire till chicken is cooked.
When chicken is cooked add coconut milk and heat for few minutes and remove from
fire.
Serve with aripathiri or rice chapathi.
red chilli powder - 2 teaspoon
tomato - 3nos
coconut milk - 1 cup
curry leaves - 1 stalk
oil - as required
garam masala powder - 2 teaspoon
salt - to taste

Aripathiri (Rice Flour Chapathi)

Ingredients

rice flour - 1 cup
water - 1-1/2 cup
salt - 1/2 teaspoon
coconut milk - 1 cu

Method

Boil water and salt add the rice flour and mix well and take it of from fire.
Cool and knead the dough well.
Shape into small balls and roll out the balls into thin chapathi.
Heat a tava and place a chapathi on it. After few seconds turn it over.
When it puffs up remove it from the tava.
Before serving dip each chapathi in coconut milk.
Serve with mutton or chicken curry.

Arikkadukka (Stuffed Muscels)

Ingredients

medium sized mussels - 25 nos.
par boiled rice - 400gm
coconut grated - 1/2
aniseed - 2 teaspoon
cumin seed - 1teaspoon
small onion - 10 nos.
oil - for frying
salt - to taste

Method

Scrape and remove the entire dirt from the mussels.
Wash them several times in cold water till clean.
Drain the water.
Cut each one half way down. Keep aside to remove excess water.
Soak rice in hot water for 4-5 hours.
Wash and drain the excess water.
Add all the ingredients, except oil to the rice and grind the rice to a smooth thick paste.
Stuff each mussel neatly with rice paste.
Steam it till done and remove from fire cool and remove the shell.
Mix the ground masala in a little water and make a thin batter.
Heat oil. Dip each mussel in masala and shallow fry till done.
Remove and drain the excess oil and serve hot.

For Masala:

chilli powder - 2 table spoon
turmeric powder - 1/2 teaspoon
garlic - 5-6 cloves
aniseed - 1 teaspoon
salt - to taste

Mutton Biryani

Ingredients

mutton - 1kg
basmati rice - 1kg
onions - 500gms
garlic - 50gms
ginger - 50gm
green chillies - 100gms
coriander powder - 3 teaspoon
turmeric powder - 1 teaspoon
red chilli powder - 1/2 teaspoon
tomato - 300 gms
poppy seeds - 2teaspoon
fresh coconut - 1/2 cup
coriander leaves - 1small bunch
mint leaves - 1 small bunch
curd - 1 curd

Method

Slice the onions, grind green chillies, ginger and garlic. Grind poppy seeds and fresh
oconut and keep aside. Chop coriander leaves and mint leaves. Heat a pressure cooker
and add oil and 3/4 of sliced onion and fry till transparent. Add ginger, garlic and green
chillies and fry for 2- 3 minutes .add the coriander powder, chilli powder, turmeric powder,
garam masala, and saute for some time and add the chopped tomatoes and fry for some
time. Add the mutton and fry for a few minutes and add curd and salt .cover the cooker
and cook on slow fire for 15 - 20 minutes.when mutton is cooked add the ground poppy
seeds and coconut and heat for few minutes and keep aside. Wash and drain the water
from the rice. Heat ghee and add rice and fry for 4-5 minutes. Add salt and double
quantity of water and cook till the rice is cooked. Remove from fire. Heat heavy-bottomed
vessel and fry onions, cashew nuts, and raisins and keep aside. Take a vessel and pour
some rice and spread little coriander, mint leaves, lime juice and fried onion and cashew
nuts and raisins. Put one layer of mutton over that and repeat the process till all rice and
mutton are over.preferably do three layers. Cover with a heavy lid and put dish in oven or
place some coals on top for 10 minutes. Serve with curd kachumber and papad.
Remove and drain the excess oil and serve hot.
oil - as required
cashew nuts - 50 gms
raisins - 50gms
garam masala powder - 2 teaspoon
salt - to taste
For garam masala powder:
cinnamon - 2" piece
cardamom - 3-4
cloves - 3-4
nutmeg - 1/4
aniseed - 1/2 teaspoon
cumin seed - 1/2 teaspoon
mace - 2 strand
ime juice - 4table spoon
ghee - 5 table spoon

Mutta Mala and Kinnathappam

Ingredients

For Mutta Mala:
eggs - 15
sugar - 500gms
water - 3cups

Method

Separate the yolks and whites of the egg. Keep the whites for kinnathappam.
Strain the egg yolk through a muslin cloth into a clean dry bowl.
Clean a coconut shell and make a very small hole at the center.
Put sugar and 2 cups of water in a wide heavy vessel. Add a little egg white, rubbing it
well.
Place it on the fire. When it boils remove all the scum.
Remove it from the fire and strain through a muslin cloth.
Heat it again and make syrup of one string consistency.
Take the coconut shell and fill it with egg yolk, stopping the hole with the finger.
Remove your finger and pour the yolk in the boiling syrup in a circular motion to form
chain like strings.
Pour it continuously until the egg yolk in the shell has all been used up. By this time the
yolk will be cooked.
Reduce the heat and sprinkle a little cold water.
Remove the egg strings from the syrup with out breaking them.
Spread in a thali and keep slightly raised to remove the excess syrup.
Use up all the eggs yolks this way. When the syrup becomes thick add a little water to
bring it back to one string consistency.
Arrange the mutta mala or the garlands in a large plate and put kinnathappam in the
middle.

For Kinnathappam:

eggs - 15
cardamom powder - 6 nos.
left over syrup from mutta mala

Unnakayi (Banana Rolls)

Ingredients

half ripe nendram banana - 2 nos.
eggs - 2 nos.
sugar - 2-table spoon
raisins - 1 tea spoon

Method

Cut the banana into two and steam and remove the skin and the black seeds in the center.
Grind the banana to smooth dough with out adding any water. Keep aside.
Mix the eggs with sugar.
Heat 2 tsp. Of ghee in a saucepan. Add the egg mixture and stir it well till it reaches
scrambled egg consistency. Add the cashew nuts, grated coconut and raisins.
Remove from the fire and add cardamom powder.
Oil your palms and take small balls of the ground banana. Flatten on your palm into a small
purr.
Put 2 tsp. Of scrambled egg in it. Fold the edges and press lightly. Now roll it with your
hands, and shape it like rolls.
Heat oil and deep fry to golden brown and remove and serve hot.
cashew nuts chopped - 1 tablespoon
fresh grated coconut - 1 tablespoon
ghee - 2 tea spoon
oil for frying cardamom powder - to taste

Alisa

Ingredients

cracked wheat or dhalia - 200 gms
mutton - 1/2 kg
small onion - 2 tsp chopped
onion - 1 big
cinnamon - 1 piece
ghee - 4 table spoon

Method

Cook the wheat with mutton, big onion and cinnamon in sufficient water till the wheat is
very soft.
Remove from the fire and mash it well with a masher. Keep it aside.
Heat ghee and fry chopped onion till golden brown. Remove from fire.
Add the ghee and onion to the mashed wheat and stir. Serve hot with sugar.

Adaku Pathiri

Ingredients

for egg batter
egg - 4nos
sugar - 4-table spoon
coconut milk - 4 table spoon
salt - a pinch
turmeric powder - a pinch
cardamom - 3nos

Method

For egg batter, beat the eggs and sugar and add the rest of the ingredients and keep
aside.
For rice batter, mix rice flour, coconut milk, sugar, pinch of salt, cardamom and keep
aside.
Now both the batters are ready for steaming.
Take a pressure cooker and pour some water and keep a greased small vessel in it.
Pour 4-table spoon of rice batter into the greased vessel and steam it till it is done.
Spread 1 teaspoon of ghee evenly on the cooked layer.
Now pour 2-table spoons of egg batter and steam till done.
When egg batter is cooked pour again 4-table spoons of rice batter and steam it.
No need to apply ghee on the egg batter. It should be applied only on the rice batter.
Repeat the layers till both the batters are over.
When all batter is over steam it again for 2-3 minutes and switch off the gas.
Cool and remove from cooker and cut it into desired shapes and serve as a snack. When
cut you can see the layers of white and yellow.
for rice batter:
rice flour - 4 desert spoon
coconut milk - 350ml
sugar - 5-table spoon
salt - a pinch
cardamom - 4 nos.
ghee - as required

Malabar Pepper Chicken

Ingredients

1kg chicken thighs cut into 4
2 small onions finely chopped
6 table spoons black pepper corns
4 pods cardamom
2 table spoons coriander powder
3 table spoons refined cooking oil

Method

Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to
powder.Add the desiccated coconut to the frying pan and quickly roast it without browning it and
set aside.Add the refined oil to the pan and add the cardamom pods. Fry until it gives out an aroma,
then add the onions. Fry the onions until it turns transparent.Add the chicken pieces and fry until it turns colour. Add the salt, pepper powder and coriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning. When the chicken is cooked, mix the desiccated coconut
Heat another frying pan and fry the mustard seeds curry leaf and the dry chill is in coconut oil. Add this to the chicken and serve hot with rice. 3 table spoons coconut oil 4 dried chilli 6 table spoons desiccated coconut 1 teaspoon mustard seeds curry leaves.

Mutton/Lamb Cutlet

Ingredients

1 kg lamb
1/2 tbsp ginger, garlic paste
6 big onion, cut into very small pieces
6 green chillies
1/4 tbsp chilli powder
2 tbsp cornflour
1 egg
salt to taste
if you feel its too meaty
add a boiled potato to the mix.

Method

Cook the lamb well and drain all the water.
Grind green chillies, ginger, garlic.
Heat oil, add some garam masala, fry the onions in it
Add the ground paste to it and fry well till onion turns golden brown and become 1/4 after
cooking.
Now add the ground lamb to it, put little chilli powder and fry well.
Fry well till oils leaves the mix
Now after it cools. Add corn flour, egg and mix well.
Flatten the little portions of meat .
In a tawa heat oil, dip the flatten meat in breadcrumbs and fry well.

Kofta Curry

Ingredients

1/2 kg ground lamb/mutton- 1/2kg

1 tbsp ginger, garlic paste- 1 tbsp
1/4 tbsp garam masala
1 big onion - 1 big
3-4 green chillies
1 big tomatoes - 1 big
1/4 tbsp jeera - ¼ tbsp
salt to tas

Method

Cook the meat/lamb without water, since it will leave water.
Take one the meat without water.
Make a paste out of green chillies and little ginger & garlic, jeera etc.
Add the paste to the meat, then one egg and mix well with hand.
If the meat is a bit coarse, grind it in mixer.
Make into small balls.
Fry the balls in little oil. Do not over fry, just fry lightly.
te

Mutton/Lamb Vindaloo

Ingredients

1/2 kg mutton
ginger small piece
4 pods garlic
mustard, little
1/2 tbsp chilli powder
1/2 tsp turmeric powder
4 green chillies
1 tbsp vinegar
(as per likes)
2 onion
2 tomato
salt to taste

Method

Wash the mutton and soak in little vinegar for about ten minutes Grind 1 onion, 1 tomato, 3 pods of garlic, ginger small piece and mustard into a thick paste and keep aside. In a kadhai, fry the remaining cut onion then add chilli powder, turmeric powder and fry well Add tomato and fry well once well done, add the masala and fry well. Add mutton to this and fry well. Add water accordingly and cook the mutton. Once cooked add little cumin seeds. When fully down, bring down the heat, add little vinegar. After adding vinegar do not keep in the stove.

Chicken Bajji

Ingredients

1/2 kg chicken boneless
cut into small pieces
1 tbsp cornflour
2 tbsp maida
1/4 tsp chilli powder
1/2 tsp ginger garlic paste
1/4 tsp jeera
1 egg
1 pinch garam masala
salt to taste

Method

Mix the flour, egg all the ingredients and make a thick mix Add the chicken pieces in it. Let it marinate for 1 hr Deep fry the chicken pieces in oil. Take little of that oil add some onion, green chillies and saute and add to the chicken for garnish.

Pepper Chicken

Ingredients

6 green chillies
(add more if you want very spicy)
ginger small piece
5 pods garlic
1 kg chicken
1 tbsp pepper
cinnamon, clove & bay leaves- just
little crush it
capsicum (bell peppers) cut into
long strips
onion cut into small strips, just little
salt to taste

Method

Heat oil, add cinnamon, clove & bay leaves crushed. Saute the onions in oil
Make a paste out of the green chillies, garlic & ginger
Add the paste to the sauted onions, fry well.
Add chicken and fry well in the masala
Add very little water and cook the chicken well.
When there is just little water add the pepper and mix well.
Now add the capsicum in the chicken and fry well.
Please note, most of the water should be absorbed when capsicum is added, since
capsicum will leave water.
Also it should not be over cooked also.
Fry well and garnish with cilantro.

Authentic Tamilnadu Fish Curry

Ingredients

fish
(any which is good for curry)
wash and clean well.
onion - big
2 tomato
cut into pieces
5 garlic pods, make into paste
fenugreek, little
mustard, little
1tbsp chilli powder
2 tbsp coriander powder
1/4 tbsp turmeric
2 cups tamarind juice.
depends on taste
if you like sour
then add more.
salt to taste

Method

Heat oil in a pan, oil should be a bit excess, it will taste good.
Add fenugreek and mustard and let it splutter
Now add the onions and fry well.
Add garlic paste and fry well.
Add chilli powder , turmeric, coriander powder and fry well
Now add the tomato cut into small pieces. Fry well, till oil leaves masala
Now add the tamarind juice and bring it to boil
Add fish and bring to boil till the fish cook.
Garnish with coriander

Crab Curry

Ingredients

1/2 kg crab
4 kashmiri red chillies
2 tbsp coriander
½ tbsp turmeric 11
4 pods garlic
ginger, small piece
1/4 tbsp cumin

Method

Cut the crab 4 pieces (or as per taste)
Grind ginger, garlic, chillies, coriander, coconut, cumin into thick paste.
In a kadhai, add oil, put mustard , then add cut onion, fry well
Add tomatoes and fry well.
Then add the masala and fry well till oil leaves
Add the crabs and boil well.
Add tamarind juice and cook for 10 minutes
Garnish with cilantro
1 big onion
1 big tomatoes
coconut, as per taste
tamarind juice, little as per taste.
if more then it will be more sour.
salt to taste

Kill Molaka Mutton Curry

Ingredients

1/2 kg mutton
1 big onion
1 tomato
1 tbsp ginger
garlic paste
1/2 tbsp cumin
10 red chillies
cut into small pieces
1 potato
cut into pieces
salt to taste

Method

Heat oil, add the red chilies Add onions and fry well
Add tomato and fry well Grind little onion, half tomato, ginger , garlic, cumin
Now add the masala to the onions and fry well. Add mutton and cook with potato.
At the end, make a paste of 1 tbsp maida with vinegar, little salad oil and pour this in the
gravy.

Nilgiri Kurma

Ingredients

1/2 kg lamb/mutton
6 green chillies
cilantro one bunch
1 tbsp ginger, garlic paste
1/4 tbsp khuskhus
1/2 cup curd
coconut, a little
2 red chillies
1/4 tbsp turmeric
one pinch garam masala
cashew, a little
1/4 tbsp saunf
11/2 onion
1 tomato
salt to taste

Method

Marinate the mutton in curd for 1/2 hr Grind 1 onion, green chilies, cilantro, curry leaves, ginger, garlic, khuskhus, coconut, little red chilli, garam masala, cashew, and one tomato into a thick paste Heat oil , put saunf , fry the remaining half onion and then add the ground masala and frywell Add the meat with the curd and water and cook well You can add vegetable like potato , bean etc. As per taste

Spicy Chicken Curry

Ingredients

1/2 kg chicken
(cut into small pieces)
1 tbsp chilli powder
1/4 tbsp turmeric
1 tbsp ginger
garlic paste
1/4 tbsp garam masala
1 big onion
2 small tomatoes
cut into small pieces
salt to taste
salt to taste

Method

In a kadhai, heat oil , fry the onions well Add ginger , garlic paste and fry well Add turmeric, chilli powder, little garam masala and fry well. Pour some water and fry well. Add tomatoes and fry well till the tomato cooks well and oil leaves the masala Now add the chicken pieces and fry well, then add little water and cook well Let it simmer well and gravy thicken up. Garnish with cilantro.

Chettinad Pepper Chicken

Ingredients

chicken - 1 1/2 lb cut into medium sized pieces
garlic - 3 - 4 cloves, roughly chopped
ginger - finely chopped
(4 tbsp)
onions - 2 (medium) chopped
green chillies - 3
(lengthwise split into two)
curry leaves - 8-10
oil - 5 tbsp
coriander powder - 2 tsp
turmeric powder - 1/2 tsp
garam masala - 1/2-1 tsp
whole black pepper - a few
black pepper powder - 1 tsp
(freshly ground pepper
will bring better flavor)
salt to taste

Method

Heat oil in a large pan. Add the onions, curry leaves, whole black pepper and green chillies and saute for a while. Then add the ginger and garlic (mash them up together or can use ginger garlic paste
instead) and fry for a few min.Then, add the coriander, turmeric powders and garam masala and salt and mix well. Add the chicken to the frying pan and mix well, then add some water and cover and cook over a low-medium heat for 20-30 minutes or until the chicken is cooked through. When the chicken is almost done, add the ground pepper into the mixture and mix well. Consistency should be gravy like. Goes well with rice and rotis.

Chettinad Chicken Fry

Ingredients

chicken - 1 kg
salt - to taste
turmeric powder - ½ tsp
oil - 6 tbsp
onions* - 2 cups, chopped
tomatoes - ¾ cup, chopped
fennel - 1 tsp
red chillies - 10-15 broken into
pieces

Method

Clean chicken and cut into bite size pieces. Rub with salt and turmeric. Heat oil, add fennel , red chillies and onion. When onions are light brown add tomatoes and chicken and fry well. Sprinkle hot water as and when necessary, using as little as possible. When the chicken is well cooked remove from fire.

Fish Ambotik

Ingredients

1 kg. of bombay ducks / cat fish / shark / lep
(clean, cut & washed)
6 – 7 cloves of garlic
(mildly crushed)
3 tbsp coconut oil for tempering
1 tomato (sliced finely lengthwise)

For wet ground masala :

onions* - 2 cups, chopped
tomatoes - ¾ cup, chopped
fennel - 1 tsp
red chillies - 10-15 broken into
pieces

(to be ground with as less water as possible)

Method

Heat oil and add garlic and stir-fry till light brown. Then add sliced tomato and stir-fry till cooked.
Add ground masala and fry for another 5 – 7 minutes. Add salt to taste and add sufficient to make a pouring consistency gravy (not very thick). Cover and bring the curry to boil. Uncover and add the fish pieces and shake the vessel so that the masala should cover each and every fish piece. Simmer on low gas for 15 – 20 minutes and serve hot with rice.

Pork Vindaloo

Ingredients

1 kg. pork (boneless) cubed as desired and washed
1 kg. onions sliced finely
5 - 6 tbsp oil
9 - 10 slit green chillies
1 pod garlic chopped
2 inches ginger chopped
salt to taste

Method

Apply the ground masala to the pork pieces and set aside for 4 - 5 hours to marinate or more if possible. The more, better. Heat oil add onions and salt to taste and fry till the onions and cooked, translucent and about to turn brown. Add ginger, garlic & chillies and fry for one minute. Add pork with all the marinate and fry stirring continuously. Cover and cook stirring occasionally, as the pork should not stick to the bottom of the vessel. If necessary, add1/4 cup of water. Usually it is not required as pork meat leaves it own soup while cooking. It tastes best when made a day or two before and improves with time older it gets. It has
an refrigerator life of one week. Taste best when hot and served with simple bread or pulao of your choice.

For vindaloo paste :

(grind very fine)
Pomfret In Green Nest
Ingredients
1 kg. fresh white water pomfret
(clean, cut & washed)
1 big onion sliced finely
2 tbsp coconut oil for tempering
salt to taste

For wet ground masala:

3/4 tsp mustard seeds
3/4 tsp cummin seeds
1/2 tsp turmeric powder
9 - 10 fresh green chillies
(as per desired)
6 pepper corns ,8 garlic cloves
lemon sized ball of tamarind
2 handful bunches of fresh
coriander leaves
1/2 onion chopped

(to be ground very fine with
as much less water possible)
11/4 cup grated coconut

Method

Heat oil. Add chopped onion and fry until golden brown. Add masala and fry till the oil leaves the sides of the pan. Add around 21/2 cups of water, add salt as per taste, cover allow the curry to boil.
After one boil, uncover and add fish pieces and adjust the vessel so that the masala covers the fish evenly. Let the curry boil for next 10 - 15 minutes. Serve very hot with steamed rice and pickle.

Sungtam Ani Bhendam Chi Kadi

Ingredients

1/2kg prawns, shelled, deviened
clean & washed
1/2kg okra (ladyfingers or bhendi)
washed & diced
3/4tsp mustard seeds
2 sprigs curry leaves

Method

Heat oil. Add mustard seeds and allow it to splutter. Add curry leaves and fry.
Then add the ground masala and fry for 3 minutes.
Add sufficient water to make gravy of pouring consistency.
Add cut okra and prawns simultaneously, check the salt.
Allow the curry to one boil and then cover the vessel and let the curry simmer over a
medium flame for around 15 - 20 minutes.
Serve hot with rava dosas or rice.
2 tbsp coconut oil for tempering
salt to taste

For the wet ground masala:

(to be ground very fine and
with as much less water as possible)

Kori Ajadina

Ingredients

1 kg. chicken (broiler)- clean
cut into medium pieces
3/4 cup fresh grated coconut
dry roasted on tawa
1 inch cinnamon, 3 cloves
7 - 8 pepper corns
(coarsely pounded)
1 pod garlic - minced
2 1/2 inches ginger - minced
1 cup finely chopped onions
1 sprig curry leaves
2 tej patta
2 tomatoes - finely chopped
4 tbsp oil
salt to taste
finely chopped coriander leaves to garnish

Method

In a heavy bottom vessel heat oil add the pounded garam masala with tej patta and fry for
a minute. Add onions and curry leaves and fry for some time more till the onion starts
turning brown.
Add ginger and garlic and fry till it turns golden brown. Add grated coconut and fry for 3
minutes. Add ground dry masala powder and fry for 5 minutes till it exudes a good aroma.
Add tomatoes and fry, add salt to taste. Add chicken pieces and fry till the chicken pieces
leave water. Check for salt. Add half cup of water or less so that it just forms a thick gravy.
Cover and cook for 15minutes, stirring occasionally. Garnish with coriander leaves and
serve hot with neer dosa, roti's or rice.

To Grind Dry Powder :

(all ingredients to be very lightly
roasted
on hot tawa, should not be burnt or
blackish)
1/2 inch cinnamon
1 green cardamom
4-5 pepper corns
1 tsp khus khus (poppy seeds)
1 tsp cummin seeds
3 cloves
6 kashmiri red chillies
5 madras red chillies
1/2 tsp turmeric powder
1 tbsp coriander seeds
1/2 tsp methi seeds

Pork Bafad

Ingredients

1 kg. pork (medium or less fat)
cubed as desired
clean, washed & strained
1/2kg onions, diced finely
12 green chillies slit
2 pods garlic, chopped
4 inches ginger, chopped
1/2cup of tamarind pulp (thick)
1/4cup of vinegar
11/2 inch cinnamon
7-8 peppercorns, 4 cloves
(pounded coarsely)
4 tej patta
salt to taste

Method

Mix all the ingredients mentioned including the masala and salt with the pork.
Cover and cook till it boils and pork pieces leave water.
Check for salt and vinegar. If needed.
Stir occasionally to prevent the pork sticking to the bottom of the vessel.
Cover and lower the gas to medium or a little less than medium and cook till the pork meat
pieces are tender.
It tastes best when made a day or before eating.
For storing in the refrigerator, heat thoroughly stirring the meat to the heat.
Then cool it totally and store in the refrigerator.
Remove as much quantity required, heat and serve.
To be dry ground:
5 - 6 cloves
2 inches cinnamon
7-8 peppercorns
1 tsp turmeric powder
11/2 tsp cummin seeds
1 tbsp coriander seeds
8 madras chillies
12 kashmir chillies

Bangada Ghashi

Ingredients

1 kg. bangda fish
(mackerel)
clean, cut & washed
1 onion - sliced fine
5 green chillies slit
1 inch ginger - chopped
1 sprig curry patta
1 tsp mustard seeds
4 tbsp of coconut oil
for tempering
chopped coriander leaves to garnish
salt to taste
8 garlic cloves
lemon sized ball of tamarind

Method

Heat oil in a heavy bottomed vessel. Add mustard seeds and allow it to splutter. Add curry patta, onion, ginger, chillies and fry for a while. Add the ground masala and fry for 5 minutes more stirring continuously. Add enough water to form a thick but pouring consistency gravy. Check salt and cover the vessel and allow it to boil for 5 - 10 minutes. Open the lid and add the mackerels to it. Shake and adjust the vessel so that every piece of the fish is covered in the gravy. Do not stir as it may break the fish pieces. Allow it to boil and then simmer it on very low gas for next 10 - 15 minutes.Garnish with coriander leaves and serve hot with rice.
For coconut - chilli masala :
(to be wet ground very fine with
as much little water as possible)
1 cup grated coconut
1/2 onion chopped
3/4 tsp mustard seeds
3/4 tsp cummin seeds
1/2 tsp turmeric powder
8 madras red chillies
8 kashmir red chillies
1/2 tsp methi seeds
6 pepper corns
1 tbsp coriander seeds

Chicken Fry

Ingredients

400 gms chicken
1 cup onion (finely chopped)
1 cup tomato(finely chopped)
2 inch ginger
10 garlic cloves
4 tsp oil
1 tsp chilli powder
1 tsp turmeric powder
1 tsp pepper
1 tsp coriander seeds
1 tsp anise seeds
4 tsp coriander leaves
(finely chopped)
few curry leaves
salt to taste

Method

Clean the chicken and cut into medium-sized pieces. In a heated pan add coriander seeds, pepper and anise seeds and fry it till golden brown. Grind these ingredients with ginger and garlic into a fine paste.
In a pressure cooker add this mixture, onion, tomato,turmeric powder, chilli powder and salt and mix it well.
Cook it in a medium-high flame. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. Remove the cooker from the stove and let it cool for few minutes.
In a heated pan add oil and then the cooked chicken, coriander leaves and curry leaves and fry it well.

Chicken 65

Ingredients

6 chicken pieces
(medium-size)
1 tsp turmeric powder
11/4 tsp red chilli powder
1 tsp lemon juice
1/4 tsp kesari powder
oil for frying
salt to taste

Method

Add the chicken, lemon juice, kesari powder, chilli powder, turmeric powder and salt in a bowl Marinate for 2 hours. Heat oil in a deep fry pan. Fry the chicken pieces few at a time in a low flame until the chicken turns reddish brown in color.

Prawn Biryani

Ingredients

20 prawns
1 cup basmati rice
11/2 cup water
1 cup onion(thinly chopped)
3/4 cup tomato(finely chopped)
2 inch ginger
8 garlic cloves
1 green chilly
3/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander seeds
1 tsp anise seeds
1 cinnamon stick (small)
3 cloves
kesari powder a pinch
1/4 tsp garam masala powder
1/4 cup mint leaves
4 tbsp coriander leaves
(finely chopped)
3 tsp oil
2 tsp ghee or dalda
salt to taste

Method

Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well. Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside.
After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

Prawn Fry

Ingredients

1/4 kg prawns
1 cup onion (finely chopped)
3/4 cup tomato
(finely chopped)
1 inch ginger
7 garlic cloves
3/4 tsp turmeric powder
11/2 tsp red chilli powder
3/4 tsp anise seeds
few curry leaves
4 tbsp coriander leaves
(finely chopped)
3 tsp oil
salt to taste

Method

Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. In a heavy bottomed kadai add the oil and heat it.Add the ginger-garlic paste and fry for a minute. Then add the onion, tomato, chilli powder, turmeric powder and salt and fry it for 4 minutes. Add the prawns and cook till the prawns become tender.
Then add curry and coriander leaves and fry it well.

Kola Urundai Kuzhambu

Ingredients

100 gms mutton (boneless)
1/4 tsp turmeric powder
1 green chilly
5 garlic cloves
1 inch ginger
2 onion
2 tomato
3 tsp roasted gram powder
1/2 tsp garam masala powder
4 tsp oil
salt to taste

Method

Cook the mutton with a pinch of turmeric powder & salt for 5 minutes and drain the water
Grind it with ginger and green chilly. Add roasted gram powder, onion, garam-masala powder and make this into small shape balls and keep it aside.

For Gravy:

Fry ginger, garlic, garam-masala powder, onion & tomato and grind it with coconut. In a pan, add 4 spoons of oil and a cinnamon stick Add the above mix with 1 cup of water. Allow it to boil for 5 minutes.
Then add the mutton balls and allow it to cook for 10 minutes. Then garnish with coriander leaves

Fish Kuzhambu

Ingredients

100 gms mutton (boneless)
1/4 tsp turmeric powder
1 green chilly
5 garlic cloves
1 inch ginger
2 onion
2 tomato
3 tsp roasted gram powder
1/2 tsp garam masala powder
4 tsp oil
salt to taste

Method

Grind the onion, garlic and curry leaves very coarsely. Soak the tamarind in a cup of water. Extract the juice from the tamarind. Pour the tamarind juice in a bowl. Add the grinded mixture, chilli powder, turmeric powder, and salt and mix it well. In a heated pan add oil and add vadavam or mustard seeds. When it splutters add the kuzhambu mixture and close it with a lid. Boil it for 5-8 minutes and remove the lid and add the fish and cook it for 5 more minutes. Then heat the kuzhambu till it gets thick.

Egg Gravy

Ingredients

4 egg
3/4 cup onion
(finely chopped)
1/2 cup tomato
(finely chopped)
1 tsp ginger-garlic paste
1/4 tsp garam masala powder
3 tsp oil
1 tsp chilli powder
2 green chillies
4 tbsp coconut
salt to taste

Method

Grind the coconut into fine paste. In a heated pan add oil and then add ginger garlic paste, onion and tomato and fry it well. Add chilli powder, green chilli, garam masala powder, salt and the grinded coconut Then add 1 cup of water and boil for 5 minutes. Then break the eggs and pour directly into the gravy and then close the pan with the lid. After egg is cooked remove from heat and garnish with coriander leaves and serve it with rice.

Mutton Fry

Ingredients

1/2 kg mutton
1 tsp garlic-ginger paste
1 onion
1 big tomato
1 tsp cumin seeds
8-10 red chilli
1 tsp salt
1 tsp vinegar
pinch of turmeric powder
4 tsp oil

Method

Soak chillies for few minutes. Add salt, turmeric powder to the mutton and boil it. Take oil in a non-stick pan. Put onion and garlic-ginger paste. Fry it in simmer for few minutes. Add tomato and again fry it.
Put mutton and chilli-cumin paste in it. Finally add vinegar

Chicken Pakoda

Ingredients

1/2 kg chicken
1 tsp garlic-ginger paste
1 tsp salt
1 cup besan
2 tsp chilli powder pinch of turmeric powder
1 tsp garam masala
oil for deep fry

Method

Cut chicken into small pieces and boil it. Let it be cool. Add all the above ingredients and fry it. Serve hot chicken pakoda with onion.

Fish Fry with Green Masala

Ingredients

4 fish
salt as per taste
4-6 green chillies
1 tsp pepper powder
4-5 stems of coriander
1 tsp garlic-ginger paste
2 tsp corn flour
oil for deep fry

Method

Clean the fish. Make the paste of all the above ingredients and apply it to the fish. Heat the oil and deep fry the fish. Serve it the lemon.

Quick Chicken Fry

Ingredients

1/2 kg chicken
1 tsp salt
2 tsp chilli powder
pinch of turmeric
4-5 tsp oil
2 cups water

Method

Clean the chicken and cut in to small pieces. Take chicken in a non-stick pan add water to it. Keep it on the stove. After 5 minutes add salt, turmeric powder, chilli powder and oil to it. Cook it until the chicken leaves the oil.

Mutton Koftas

Ingredients

1/2 kg mutton kheema
1 tsp ginger-garlic paste
1 medium onion
1 tsp chilli powder
1/2 tsp dhania powder
pinch of turmeric
1/2 tsp salt
1 tsp coconut paste
4-5 stems of coriander
2 tsp ghee /oil
2 cups water

Method

Clean the kheema. Add all the ingredients to it and grind it. Make small balls with kheema. Take 2 cups of water in a pan. When water is simmering put kheema balls in it add ghee also. When all water has absorbed turn off the gas. Serve koftas with rice or with chapati.

Chicken Kababs

Ingredients

1/4kg boneless chicken
1 tsp ginger-garlic paste
1 tsp chilli powder
less than 1 tsp salt
pinch of food colour
1/2 tsp garam masala
few drops of vinegar
2 tsp corn flour
1 tsp chilli sauce
1tsp tomato sauce
oil for deep frying

Method

Clean the chicken. Add all ingredients to it. Keep it in the fridge for few seconds. Then deep fry it. You can serve this with rice or with biryani

South Indian Egg Curry

Ingredients

hard boiled eggs - 8
oil - 3 tbsp
coconut - ½
chilli powder - 1 tsp
pepper powder (black) - ½ tsp
dhania powder - 2 tsp
turmeric powder - ½ tsp
oil - 2 tbsp
garlic - 1 tsp, minced
finely chopped onions - 3/4 cup
ginger - 1 tsp, minced
tomato - ½ cup, chopped
salt - to taste
for tempering
oil - 1 tbsp
cloves - 2
cinnamon - (2 cm) crushed
finely chopped onion - ¼ cup
curry leaves - few

Method

Grind coconut to a smooth paste. Mix all the powders with a little water to make a paste. Heat oil in a fry pan, add garlic and fry till fragrant.. Add onion and ginger and fry till onions are light brown. Add masala powder paste and fry for 1 minute. Add tomato and cook covered on a low flame till they are reduced to a pulp. Add coconut paste and cook stirring for 2-3 minutes. 0 Add enough water to form a creamy gravy. Add salt and simmer for 3 minutes. Peel the eggs, cut into halves and add to the gravy. Simmer for 1 minute and remove from fire. Heat oil for tempering. Add crushed cloves, cinnamon and curry leaves. Add onions and fry till dark brown and pour over the curry.