Fruity Sponge Cake, Fish Ambotik And Black Pepper Chicken by Zarnak Sidhwa

Ingredients for Fruity Sponge Cake:

• Eggs  4
• Flour  4 oz
• Baking powder  1 tsp
• Caster sugar  4 oz
• Vanilla essence  1 tsp

For Filling:

• Hosen fruit cocktail  1 can
• Cream  1 cup
• Extra fresh cream  to decorate
• Fruit syrup or milk  to moisten

Method:

1. For the sponge: Beat eggs and sugar till light and fluffy, add essence, gently fold in flour and baking powder.
2. Bake at 180 degree C for 15-20 minutes in a greased and lined 9 '' pan.
3. Cool on wire rack when done,
4. To make filling: When cake is cold, split in half and apply fruit syrup or milk to moisten sponge and then add the cream and fruit cocktail, apply on bottom layer, top with 2nd layer of sponge.
5. Decorate with swirls of fresh cream.
6. Serve chilled.

Ingredients for Fish Ambotik:

• Pornfret  1 kg
• Salt  to taste
• Turmeric  powder 1 tsp
• Coriander seeds  1 tbsp
• Cumin seeds  1 tsp
• Desiccated coconut  1 cup
• Dry red chilies  8-10
• Ginger  1 inch piece
• Garlic  8-10
• Clove  5
• Cinnamon  2 inch piece
• Vinegar  1 1/2 tbsp
• Oil  3 tbsp
• Onion chopped 2 medium
• Green chili slit  4-5
• Tamarind pulp  1-1/2 tbsp

Method:

1. Marinate the fish with salt, and turmeric powder. Dry roast coriander seeds and cumin seeds.
2. To make the masala: Grind coconut, whole red chilies, coriander seeds, cumin seeds, ginger, garlic, cloves, cinnamon and vinegar to vary fine paste with a little water.
3. Heat oil in a pan. Add onion and saute till golden brown.
4. Add ground masala and cook on high heat for two minutes stirring continuously.
5. Add three cups of water and bring the gravy to a boil.
6. Add green chilies and stir.
7. Add the marinated fish pieces and simmer for five minutes.
8. Add tamarind pulp and adjust salt.
9. Stir gently and cook on low heat for five minutes.
10. Serve hot with steamed rice.

Ingredients for Black Pepper Chicken:

• Chicken  1 kg
• Black pepper  1/2 cup
• Turmeric powder  1 tsp
• Salt  to taste
• Cloves  5
• Curry leaves  1 stem
• Tomatoes  1/2 cup
• Onion, sliced  1
• Coriander powder  1 tsp
• Garlic chopped  10 cloves
• Oil   4 tbsp

Method:

1. Marinate crush pepper corns, turmeric and salt mix it with the chicken and refrigerate for an hour.
2. Heat oil in a wok and add cloves first. After that put in the garlic and then the onion.
3. Once the onions are sauteed, add the tomatoes.
4. Add the coriander powder.
5. Saute till oil gets exasperated from the paste, now add cup of water and the curry leaves.
6. Once it starts boiling add the marinated chicken.
7. Cook covered till the chicken is tender and serve hot with rotis.