Date,ricotta and polenta cake

This is what was written in my cooking book from the women's weekley.
This is a perfect cake to serve at the end of a italian meal or with a cup of expresso , when friends drop in by late afternoon.
Well i didn't had both, no italian dinner or friends who dropped by late afternoon but still the cake was good.
I am sending this to Chandrika from Akshay Patra , she is hosting this months AFAM event Dates.

Ingridients....

Everything into a bog bowl :-)

Mixing


Adding the dates, nuts etc...

Spread half the cake mixture into the pan

Delicious ricotta filling with the orange rind...

Covering the remain cake mixture

Finished baking.

Ingridients.
1 cup /160gm finely chopped seeded dates
1/3 cup / 80 ml Orange Liqueur
1/2 cup / roasted and finley chopped walnuts
2 cups / 300 gm selfraising flour
1 tsp baking powder
2/3 cup /110 gm polenta
1 cup / 220 gm sugar
1 1/4 cup / 250 gm ricotta cheese
125 gm butter melted
3/4 cup / 180 ml water

Ricotta Filling
1 1/4 cup / 250 gm ricotta cheese
2 tbsp ornage liqueur
2 tbsp icing sugar
1 tbsp finley grated ornage rind

Method:
Preheat the oven 180°c. Greast deep 20cm round cake pan, line base and side with baking paper.
Combine and dates and liqueur in a small bowl and leave it for 15 minutes

Combine flour, baking powder, polenta, sugar, cheese, butter and the water in large bowl, beat on low speed with a electric mixer until just combined.
Beat on in medium speed untill the mixture change to a lighter colour then , using a wooden spoon stir in nuts and undrained date mixture.
Spread half of the cake mixture into the prepared pan, using a spartrula, spread ricotta filling over the pan mixture and then cover with remaining cake mixture.
Bake in a moderatley slow over for 1 hour.
Cool in a wire rack and serve the cake sprinkled with icing sugar optional

Chilly Chicken Fried

I think one of the most famous dish in the Chinese restaurants in India is Chilly Chicken. At least when i was a teenager ( that was ages and ages ago :-)) )
Every time when we went to a chinese restauarant atleast one of us would take this dish. I have never seen this dish in any chinese place here, i guess this was invented for us for our taste.

I am sure everybody have their own version of making this dish.
You can make it with boneless chicken but i did with bones as it gives a better taste.

This is my entry for Sunita's monthly spice event Thinkspice....thinkginger

Chicken, spring onons etc...

Chilly Chicken.

Ingridients.
500 gm chicken cut into bit size pieces
1 tbsp ginger finley cut
2 tbsp soya sauce
1 tsp pepper powder
1/2 tsp salt.
Mix all these ingridients and keep it in the fridge for at least 1 hour.
Oil for deep frying the chicken pieces

2 tbsp oil
1 cup spring onions slices
2 tbsp galrlic chopped
2 tbsp ginger finmey chopped
6 to 8 Chillies finley sliced
2 to 3 tbsp soya sauce
2 to 3 tbsp tomato ketchup
2 tbsp of water. 5 you can add this if u think the dish is too dry)
I don't use salt as the soya sauce is having a lot of salt, if you want you can add salt after tasting the dish.

Mrthod:
Heat the oil in a wok and deep fry the marinated chicken till it is done.
Drain and keep it aside.
Now add the 2 tbsp of oil in a wok and add the onions, ginger, garlic and chillies. Fry them till they are soft, now add the fried chicken pieces , soya sauce and the tomato ketchup. Stril till all the pieces are well coated, sprinkle with few spring onions and serve with steamed rice.