Cluster beans Poriyal

Ingredients :

1. Cluster beans - 250 gms
2. Onion - 1 no
3. Tomato - 1 no
4. Oil - 1 tbsp
5. Mustard seeds - 1 tsp
6. Urad dal - 1 tsp
7. Vadavam (optional) - 1 tsp
8. Curry leaves - 1 tbsp
9. Chilly powder - 1 tsp
10. Turmeric powder - 1/4 tsp
11. Salt to taste

Method :

1.   Heat oil in the pan, add mustard seeds.  Once splutter, add urad dal, curry leaves, vadavam (optional) & finely chopped onions.  Saute till tender.

2.   Add chopped tomatoes & chopped cluster beans.  Saute for 5 mins.

3.   Add turmeric powder, chilly powder & salt to taste.  Cover and cook till done.

Note :

Cluster beans takes long time to cook.  I prefer to pressure cook the cluster beans with chilly powder & salt first & then cook with other seasonings.

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Short Bread

Ingredients :

1. 51/2 oz (10 g) Unsalted butter, at room temperature
2. 31/2 oz (100 g) caster sugar
3. 61/4 oz (180 g) plain flour
4. 2 oz (55 g) rice flour
5. 1/4 tsp baking powder
6. 1/8 tsp salt

Method :

1.   Preheat the oven to 170 C.  Grease a shallow cake tin, preferable with a removable bottom.

2.   With an electric mixer, cream the butter and sugar together until light and fluffy.  Sift over the flours, baking powder and salt and mix well.

3.   Press the dough neatly into the prepared tin, smoothing the surface with the back of a spoon.

4.   Prick all over with a fork, then score into equal wedges.

5.   Bake until golden, 40-45 mins.  Leave in the tin until cook enough to handle, then turn out and recut the wedges while still hot.   Store it an airtight container.

Happy baking :)

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Love birds Devil's Food cake with orange frosting

Ingredients :

1. 2 oz (55 g) unsweetened cocoa powder
2. 6 fl oz (175ml) boiling water
3. 6 oz (170 g) butter, at room temperature
4. 12 oz (350 g) dark brown sugar
5. 3 eggs, at room temperature
6. 10 oz (285 gm) plain flour
7. 11/2 teaspoon baking soda
8. 1/4 teaspoon baking powder
9. 4 fl oz (125 ml) soured cream

For the frosting :

1. 31/2 cups (875 ml) heavy double cream
2. 7 tablespoons icing sugar
3. Grated rind of 1 orange
4. 4 tbsp frozen orange juice concentrate
5. 1 tbsp lemon juice

Method :

1.   Preheat oven at 180 C.  Line up & grease the baking pan with the parchment paper.  Set aside.

2.   With an electric mixer, cream the butter and sugar until light and fluffy.  Add the eggs, 1 at a time, beating well after each addition.

3.   When the cocoa mixture is lukewarm, add to the butter mixture.  

4.   Sift together the flour, soda and baking powder twice.  Fold into the cocoa mixture in 3 batches, alternating with the soured cream.

5.   Pour into the prepared tins and bake until the cakes pull away from the sides of the tine, 30-35 mins.  Let stand for 15 mins.  Turn out onto a rack.

6.   For the frosting, beat together all the ingredients until the mixture holds soft peaks.  

7.   Sandwich the cake layers with frosting, then spread over the top and side.  Decorate the cake with the lovely lovebird (made with gum paste) and kitkat chocolate slices as a nest around.

Happy baking :)

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