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December 23, 2020

CHRISTMAS PLUM CAKE

by passion of cooking, in Cake

Christmas Fruit Cake – a delicious and easy fruit cake that’s perfect for Christmas or really, all year round.

The story of plum cakes started in medieval England, where it was a popular tradition to observe a period of fasting and abstinence from any kind of feasting in the weeks leading to Christmas. The fasting and abstinence would hold you in good stead for the indulgent days ahead. As per the custom, on the eve of Christmas, a rich porridge was cooked and eaten to 'line the stomach' for the upcoming feast. The porridge was prepared with oats, dried fruits, spices, honey and sometimes even meat, eventually turning into a Christmas pudding. People started using the same ingredients and made fruitcakes with plums and other dried fruits on Christmas. That's how plum cakes are believed to have come into existence as a traditional dessert.

This fruit cake recipe doesn’t need you to soak the dry fruits in advance and it’s alcohol-free so you can make the cake instantly just before you need it.

INGREDIENTS:

All purpose flour - 1&1/2 cup

Chopped cashew nuts - 1/4 cup

Black raisins - 1/4 cup

Golden raisins - 1/4 cup

Mixed dry fruits (dates - 1/2 cup, glazed cherry - 1/4 cup, prunes - 1/4 cup, cranberries - 1/4 cup, crystalized ginger -2 tbsp)

Orange peel - 1tsp

Orange juice - 1 to 2 cup (approximate)

Powdered sugar (for cake batter) - 1/2 cup

Sugar (for caramelizing) - 3/4 cup

Butter - 3/4 cup

Egg -3

Spice powder( 1/2 inch cinnamon stick, 2 clove, 1 cardamom, 1/2 tsp nutmeg powder) - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Vanilla extract - 1 tsp

Pinch of salt

METHOD:

Dry fruits preparation:

Chop dry fruits into bite size pieces. Soak the dry fruits, black and golden raisins, orange peel in the orange juice for overnight or at least 3 to 4 hours. Ensure that the contents are completely immersed in the juice.

Caramel syrup preparation:

Heat a heavy bottomed vessel and add the sugar with a tbsp of water on medium high heat. You will find that the sugar will melt and start to change color. Don’t stir, you can swirl the vessel, once or twice. When you find that the color has changed to a dark golden brown, turn off heat. Immediately, pour half cup of boiling water very carefully into the caramel and stir and mix well. Just boil the syrup for 1 min. Cool the caramel before adding to the cake batter.

Note: Be careful, the liquid will splash when you pour the water into the hot caramel. The color of caramelized sugar is the key to the color of the cake.

Cake preparation:

1. Preheat oven to 350 degrees F/180 degree C.

2. In a bowl, sift the flour, baking powder, baking soda, spice powder and keep it aside.

3. Add 2 tbsp flour to the soaked dry fruits and nuts and dredge completely to coat it. This is so that they don’t sink to the bottom of the batter while baking. Set aside.

4. Separate egg yolks from the whites. In a separate bowl, beat the egg whites until soft peaks form and set aside.

5. In a large bowl, using a hand mixer or a stand mixer, beat the egg yolks. Add powdered sugar gradually and beat well.

6. Now add butter and beat until it creamy and combined well.

7. Add vanilla extract and pinch of salt. Beat after each addition.

8. Pour the caramel syrup and beat thoroughly till everything is creamy and combined.

9. Add the sifted flour in small quantities and gently fold in with a spatula.

10. Add the coated dry fruits and cashews to the batter and gently fold them into the batter. (Note : Don’t beat the flour just fold gently, by doing this you’ll get the soft moist cake.)

11. Add the beaten egg whites in two batches and gently fold the batter.

12. Grease the cake tins and line with parchment paper. Pour batter up to half of the prepared cake tins. Gently shake and tap the pan so as to even out the batter.

13. Bake for 45 to 50 minutes or until a tooth pick inserted into the center of the cake comes out clean. The baking time can vary depending on the oven and the size of the tin used.

14. Remove from the oven and cool in the pan for 10-15 minutes.

Enjoy your cake and store it in an airtight container.

August 24, 2020

MODAKAM

by passion of cooking, in Sweet

The main prasadh made for ganesha festival/ Ganesh chaturthi is modak/modakam. These dumplings are prepared and relished with great enthusiasm all across the country and assume great significance during the birth anniversary of Lord Ganesha. Every state in India has its own version, many sweet and savory varieties can be prepared as kozhukatta /Modakam. Sweet kozhukkata/Modakam are steamed rice dumplings with coconut and jaggery stuffing.

INGREDIENTS:

Raw rice - 1 cup

Water as required

Salt - pinch

Ghee - 2 tsp

Grated coconut - 1 cup

Jaggery - 1/2 to 3/4 cup

Cardamom powder - 1tsp

METHOD:

Preparing Outer layer:

1. Soak raw rice in water for 3 hours.

2. Grind this in a mixie into a very nice batter.

3. Let the batter be in the consistency of neer dosa batter.

4. In a pan add ghee, rice batter and pinch of salt.

5. Mix well using a ladle without any lumps.

6. When the water evaporates, the batter comes to a dough consistency.

7. Switch off the flame and keep the dough covered with a wet cloth.

8. Once it is warm you can start making the modakams.

Preparing Poornam:

9. Heat a pan, add the grated coconut and jaggery.

10. Stir for about five minutes. Add cardamom powder and ghee. Mix well.

11. Cook for another five minutes and keep aside.

Making Modakams:

12. For making modakams, take the dough, add little ghee to the dough and knead well.

13. Make the dough into lemon sized balls and cover it with a wet cloth.

14. Take a dough ball. With you fingers make a small cup out of it and place the poornam in that.

15. Close this and make it into a modakam shape.

16. Do the same for the rest of the dough.

17. Place the modakams in an idly tattu and steam it for 5 to 7 minutes in medium flame.

18. Modakams are ready for neivedhyam.

August 04, 2020

PULIYODHARA / TAMARIND RICE

by passion of cooking, in Rice recipe

A sour and spiced rice recipe, mainly prepared in south India (Tamil Nadu) especially in hindu temples. It is offered as prasadam or nivedyam and then served to devotees. It is also prepared during special occasions and festival seasons and served during celebration feast.

INGREDIENTS:

Cooked rice - 2 cup

Oil - 3 tbsp

Mustard seeds - 1tsp

Urad dal - 1/2 tsp

Methi seeds - 1/8 tsp

Red chili - 3 to 4

Peanuts - 2 tbsp

Channa dal - 2 tbsp

Curry leaves

Cashew - 8 to 10

Green chili - 3 to 4

Asafeotida - 1/4 tsp

Tamarind - lemon sized

Salt to taste

Jaggery - 2 to 3 tbsp

Turmeric powder - 1/2 tsp

Coriander powder - 2 tsp

Methi powder - 1 tsp

Black pepper powder - 1/2 tsp

METHOD:

1. Soak tamarind in hot water and extract thick juice from it. Discard the pulp.

2. Heat oil in a pan/cheenachatty.

3. Add mustard seeds, methi seeds, urad dal and red chili. Fry it few mins.

4. Then add Peanuts and channa dal. Roast it till aromatic.

5. Add curry leaves, cashews and fry it for few mins.

6. Add tamarind juice, salt, asafetida and jaggery. Mix it well.

7. Now add turmeric powder, coriander powder, methi powder and black pepper powder.

8. Saute well and cook it till oil oozes out.

9. Switch off the flame.

10. Now the tamarind paste is ready.

11. Spread the rice on a plate to cool. Once it cools, add the tamarind paste and mix the rice gently.

12.Lets do the tadka: Heat 2 tsp oil in a pan and add mustard seeds, channa dal and peanuts. When it roast, add red chili, curry leaves and asafetida. Mix well.

13. Add this tadka to the tamarind rice.

*Tadka peanuts and channa dal gives crunchy taste.

July 08, 2020

CURD SEMIYA

by passion of cooking, in Dinner

A creamy dish of vermicelli and curd/yogurt. This can be prepare at a short time. Instead of having the usual curd rice, try this curd semiya for a change. In this recipe, cooked vermicelli is mixed with seasoned, curd and optionally garnished with sweet pomegranate seeds or with crunchy cashew nuts. I love to add pomegranate seeds to this semiya as it gives a refreshing and a sweet crunchy texture to the smooth vermicelli.

INGREDIENTS:

Vermicelli – 1 cup

Curd – 1 & 1/2 cup

Mustard seeds – 1 tsp

Ginger – 1 inch piece finely chopped

Curry leaves

Water - 3/4 cup

Salt to taste

For the seasoning:

Oil – 1 tsp

Asafoetida – a pinch

Green chili – 1 finely chopped

Cashews - 5 to 6

For Garnishing:

Pomegranates

Cilantro

METHOD:

1. Bring 3 to 4 cup of water to a boil. Add the vermicelli to the boiling water.

2. Let this boil on medium heat till vermicelli is cooked.

3. Drain the excess water and keep it aside.

4. In a bowl, add curd and beat till it turns smooth.

5. Add the cooked vermicelli and salt.

6. Add water (around 3/4 cup) as per your consistency.

7. Mix well and keep it aside.

8. Heat oil in a pan for the seasoning.

9. Add mustard seeds, when it splutter, add asafetida, cashews, curry leaves and green chillies.

10. Saute for a few seconds and switch off the flame.

11. Add the seasoning to the prepared vermicelli curd mixture and mix well.

12. Garnish with pomegranate seeds.

13. Curd semiya is ready to be served with yummy pickles………

July 01, 2020

VEGETABLE SAAGU

by passion of cooking, in Curry for chapathi

Vegetable saagu is a very simple Karnataka style dish prepared with mixed vegetables, coconut and few spices. It goes well with poori, chapathi, set dosa and Idiyappam. The rich creamy texture of the curry makes your breakfast complete.

INGREDIENTS:

Carrot - 2

Potato - 1

Peas - 1/4 cup

Beans - 8

Cauliflower florets

Oil - 1 tbsp

Salt to taste

Bay leaf - 1

Turmeric powder - 1/4 tsp

Curry leaves

For grinding:

Coconut - 3 tbsp

Fried Gram or Pottukadalai - 1 tbsp

Coriander leaves - fistful

Onion - 1 medium size

Ginger - 1/2 inch piece

Garlic - 3

Green chilli - 4

Cloves - 2

Cinnamon - 1 inch piece

METHOD:

1. Wash and chop all the vegetables.

2. Grind all the ingredients given under “For grinding” , to a fine paste. Keep it aside.

3. Pressure cook the vegetables with turmeric powder, salt and little water for just 1 whistle.

4. Heat oil in a pan, add bay leaf and curry leaves.

5. Add the masala paste and saute on low heat for 5-6 minutes or until it leaves oil.

6. Add the cooked vegetables and 1/2 cup of water.

7. Simmer for 5-6 minutes. You can adjust the consistency according to your like.

8. Delicious Vegetable saagu is ready……

9. Enjoy it with poori, set dosa, neer dosa or chapathi.....

June 26, 2020

MALADU/ ROASTED GRAM LADOO

by passion of cooking, in Sweet

Fried gram laddu, maa ladoo, roasted gram ladoo are the other names to these delicious mouth melting ladoos. These are one of the quickest to make using very few ingredients for any occasions, festivals or when you have guests home.

INGREDIENTS:

Fried gram/ pottukadala - 1 cup
Sugar - 1/2 cup
Cardamom - 3
Ghee - 1/4 cup
Cashews - 8 to 10

METHOD:

1. Powder the sugar along with the cardamom pods.

2. Dry roast the pottukadalai for few minutes. Then powder it finely.

3. Transfer them to a bowl.

4. Heat ghee in a pan and fry the cashew nuts.

5. When the cashew nuts turn golden brown, add the ghee and cashews to the powder.

6. Pull out enough of the ladoo mixture to make a lime-sized ball.

7. Shape into a smooth ball on your palm and set aside on a plate.

8. Add ghee in batches to the mixture and then repeat the steps to make maladus.

9. You can dip your fingers in some warm ghee as you shape, if the mixture gets too dry.

10. The delicious Maladu is ready for serving. Store it in an air tight container.

June 17, 2020

WHEAT CHAKLI

by passion of cooking, in Snack

Usually, Chaklis are made with rice flour but to give a different taste to it we can make it using wheat flour too. Whole wheat flour chakli has a very different flavor and mouth feel, equally tasty but slightly softer than the normal rice flour chakli. A perfect snack for the Diwali festival.

INGREDIENTS:

Wheat flour - 1 cup

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Asafetida - pinch

Sesame seeds - 1/2 tsp

Hot Oil - 1/2 tsp

Salt to taste

Water

METHOD:

1. Take the wheat flour in a clean and soft muslin cloth. Tie it up like a pouch.

2. Place it into the cooker to steam for 20 minutes (without whistle).

3. After 20 mins switch off the flame and untie it.

4. Break the hard flour into powder.

5. Add turmeric powder, red chili powder, coriander powder, cumin powder, asafetida, salt, hot oil and sesame seeds. Mix well.

6. Add water and knead the flour to make it in to stiff dough.

7. Cover and keep it aside.

8. Make chakli mould ready by putting star attachment in the mould.

9. take small potion of dough and put that in to chakli mould.

10. Make the round shaped chakli using chakli mould.

11. Deep fry until chakli gets good golden color and crisp.

12. Once cooled enjoy the wheat chakli or store it in an airtight container.

June 10, 2020

KERALA BOLI

by passion of cooking, in Sweet

Boli is a sweet flatbread recipe prepared mainly with all-purpose flour with chana dal and sugar stuffing. It is one of the traditional sweet served with ghee and sugar. Even though it takes a long time to make, the result is just superb. Do try this.

INGREDIENTS:

For Dough:

Maida - 2 cup

Turmeric powder - 1/2 tsp

Salt - pinch

Sesame oil - 1/4 cup

Water - around 1/2 to 1 cup

For Filling:

Channa dal - 1 cup

Sugar - 1 cup

Cardamom powder - 1 tsp

METHOD:

Prepare the dough:

1. In a bowl add maida, turmeric powder, salt.

2. Now add water little by little and prepare a soft and sticky dough. I used around 3/4 to 1 cup water.

3. Soak the prepared dough in sesame oil for 1 to 2 hour. The dough should be immersed completely in the oil.

Prepare the filling:

1. Pressure cook channa dal for 3 whistles.

2. Drain the cooked dal.

3. Grind or mash the cooked dal.

4. Transfer the mashed dal to a pan and add sugar.

5. Then lower the flame and continue stirring till all the water content dries up.

6. Add cardamom powder and switch off the flame.

7. Once it cool, make medium sized balls from the prepared filling dough.

Making the boli:

1. After the dough has rested for 2 hours, drain the oil.

2. Knead the dough slightly and pinch a small ball sized dough and flatten.

3. Place a ball sized prepared filling dough or poornam in center.

4. Bring the edges together and pinch off the excess dough securing tight.

5. Dust the ball with rice flour and roll gently.

6. Roll out carefully and slowly into a circular shape. If required, dust occasionally with rice flour to avoid sticking.

7. Heat a flat pan on low/medium heat; Fry boli very carefully on both sides till it starts to change the color(whitish yellow in color).

8. Don't allow to brown. Slowly and carefully flip to both sides when frying, otherwise it may break.

9. Brush a small amount of ghee on both sides while frying.

10. Serve the boli with ghee and sugar !!!!

Christmas Fruit Cake – a delicious and easy fruit cake that’s perfect for Christmas or really, all year round.

This fruit cake recipe doesn’t need you to soak the dry fruits in advance and it’s alcohol-free so you can make the cake instantly just before you need it.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

A sour and spiced rice recipe, mainly prepared in south India (Tamil Nadu) especially in hindu temples. It is offered as prasadam or nivedyam and then served to devotees. It is also prepared during special occasions and festival seasons and served during celebration feast.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Vegetable saagu is a very simple Karnataka style dish prepared with mixed vegetables, coconut and few spices. It goes well with poori, chapathi, set dosa and Idiyappam. The rich creamy texture of the curry makes your breakfast complete.

INGREDIENTS:

METHOD:

Fried gram laddu, maa ladoo, roasted gram ladoo are the other names to these delicious mouth melting ladoos. These are one of the quickest to make using very few ingredients for any occasions, festivals or when you have guests home.

INGREDIENTS:

METHOD:

Usually, Chaklis are made with rice flour but to give a different taste to it we can make it using wheat flour too. Whole wheat flour chakli has a very different flavor and mouth feel, equally tasty but slightly softer than the normal rice flour chakli. A perfect snack for the Diwali festival.

INGREDIENTS:

METHOD:

Boli is a sweet flatbread recipe prepared mainly with all-purpose flour with chana dal and sugar stuffing. It is one of the traditional sweet served with ghee and sugar. Even though it takes a long time to make, the result is just superb. Do try this.

INGREDIENTS:

METHOD:

Prepare the dough:

Prepare the filling:

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