Ingredients:

Condensed milk  - 200gms or 1/2 tin

Maida flour – 280gms or 2 3/4 cup

Baking powder – 1/2 tsp

Baking soda (soda bicarb) – 1/2 tsp

Icing sugar or normal sugar powdered – 2 tsp 

Butter melted – 1/2 cup or 60 gms

Vanilla essence – 1/2 tsp

Milk – 100 ml

Method:

1. Sieve flour, baking powder, baking soda, powdered sugar or icing sugar, all together 2 to 3 times and keep aside.

2. Pour condensed milk in a bowl. Add the butter, and beat well till smooth.

3. Add the flour spoon by spoon, mixing into the condensed milk mixture.

4. In between, add milk as required if the batter begins to get too stiff.

5.  Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter.

6. Once all the flour is used up, beat the batter as above till light (5-7 minutes). 

7. Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.

8. Bake in a hot oven for 10 mins at 200 degree C. Reduce to 150 degree C  and leave it for next 10 minutes.

9. Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.

Ingredients:

Sankara fish – 6

Tamarind – 1 lemon size

Turmeric – 1/2 tsp

Coriander seed powder – 1/2 tsp

Jeera powder – 1/2 tsp

Red chilli – 8

Cinnamom – 4

Rusk powder – 50 grams

Corn flour – 2 table spoon

oil – little

Salt – to taste

Method:

1. Steam cook the cleaned fish.

2. Fry and grind red chilli, coriander powder, jeera powder, cinnamom and salt by adding tamarind juice.

3. Now spread the prepared thick paste on the cooked fish.

4. Prepare a corn flour batter by adding water and sprinkle on the masala coated fish.

5. Coat it with rusk powder and roast it on a flat pan by adding little oil.

Ingredients:

Rice – 2 cups

Toor Dhal – 1/2 cup

Small onions (madras onions) – 100 gms

Dry red chilli – 3-4

Sambar Powder – 2-3 tsp

Oil, mustard – 1/2 tsp each

Salt – as required

curry leaves – to garnish

Water – 5-6 cups

Method:

1. Take a pan, heat little oil and add mustard and the allow it to pop.

2. Now add the red chilli, madras onions and curry leaves and fry them for few mins.

3. Add the required amount of water that will be needed to cook the rice and the toor dhal.

4. Allow it to boil and then add the rice and dhal.

5. Finally add salt,sambar powder and turmeric and mix well.

6. Close the pan and leave it for 2 whistles.

7. Open the pan after steam subsides and mix well. If interested add a tsp of ghee and mix well before serving.

Tasty and easy rice khichdi ready. The taste adds when served with Spicy brinjal curry.