All Time Favourite

Spare Ribs

The computer is finally available and I decided to make the most of it and post a recipe on my neglected blog.  Have been cooking and baking with zest for the past four weeks and literally having a ball with the family.  One of the recipes we cooked was an all time favourite Spare Ribs".  You can never have too much of it.  No matter how much you make it is always just enough.  Here is the recipe for that special Sunday Lunch.

The Recipe

1 kg Spare Ribs, cut into 2 inch pieces.   2 tbsp curry powder; 2 large potatoes, boiled and quartered; salt to taste; 1 tomato and a few coriander leaves for garnish; 2 onions sliced; 1 large tomato diced; 2 tbsp ginger-garlic minced; oil for frying.

Wash spare ribs and drain well.  Keep aside.  In the meanwhile heat 2 tbsp olive oil in a heavy bottomed non stick pan and fry onions till golden brown.  Add the minced ginger - garlic and stir fry on medium heat till a nice aroma fills your nostrils.  Add the tomato and cook till dry.  Now add in the curry powder and spare ribs and stir fry till the ribs are well coated.  Add 2 cups water and pressure cook till done and the meat is falling off the bones.  Arrange on a plate, surrounded with boiled potatoes and garnish with the tomato and corriander leaves.  Serve hot with chappathis or rice.

                                         

A Different Kind

Black Forest Vanilla Cake

This is a cake with an extraordinary taste and liked by everyone.  Got the recipe from Serita who is fast becoming an outstanding baker and watched our friends enjoy it two days ago.  It can be made in a jiffy and always turns out fine.  Hats off to you Serita.  Thank you for taking the time to make the day extra special.

The Recipe

125 gms salted butter; 1 cup caster sugar; 1 1/2 cups flour; 1 tsp baking powder; 2 large eggs; 1 tsp vanilla essence; 2 tbsp home made curds.

For Topping:  1 tin black cherries, drained; 1 cup whipped cream; 3 tbsp grated milk chocolate.

Sieve the flour and baking powder and keep aside.  Cream butter and sugar till fluffy and sugar has dissolved.  Add the vanilla, curds  and eggs, one at a time.   Gently fold in the flour and pour into greased and lined  8 inches round pan.  Bake in preheated oven at 175 C for 45 minutes or until skewer inserted in centre comes out clean.  Cool for at least 3 hours.  Un mould on to cake plate or board.  Spread whipped cream on top.  Sprinkle grated chocolate and top with black cherries.  Looks amazing and tastes fabulous.  Happy Birthday Indra.  May you have many more.