Xmas Cake

 

 

Ingredients:

900 gms mixed Dry fruits (can obtain from Supermarket in packet) or put in the following:

200 gms Currants

150 gms chopped Dates

150 gms chopped Cranberry

100 gms Dark Sultanas

100 gms Sultanas

100 gms Chopped Dry Cherries

100 gms Prunes chopped

Mix the above in a glass bowl or Jar. Add 2 cups of Dark Rum and close with cling wrap. Keep this in the cupboard or away from sunlight. Do this at least 3 days prior to baking cake. Some do this a month earlier, some 3 months earlier.

250 gms nuts (Almonds and Walnuts) cut into small pieces. To be added to the above mixture a day earlier to baking cake (1 cup Dark Rum to be added and mixed well)

1 bottle Dark Rum (750 ml)

500 gms standard flour or Maida to be sifted along with baking powder

½ tsp baking powder

500 gms Powdered (Castor) Sugar

500 gms Unsalted Butter

125 gms Ghee or Clarified Butter

500 gms Eggs (8)

1 tbsp. Vanilla Essence

1 tsp Caraway Seeds (to be rubbed on palm of your hand before putting)

1 Tbsp. Treacle or Golden Syrup (to be added last)

1 cup Burnt Sugar Syrup (see video – how to prepare burnt sugar syrup)

Method:

Remove soaked fruit and nuts and spread on a tray. Sprinkle some of the flour over them and mix lightly.

Line the cake tins to be used for baking with Baking paper.

Separate the eggs yolk from the white and keep aside. Beat the white of egg to stiff consistency.

In a cake mixer or in a deep vessel, blend the butter, ghee and sugar adding the sugar little at a time. Total 20 minutes if blending in vessel. Use a big wooden spoon or wooden buttermilk churner. Start adding flour and egg yolk – little at a time and blend well. When egg yolk is finished start adding white of egg until both the flour and egg has been added. Blend well.

Add the vanilla essence, caraway seeds and blend further. Add the burnt sugar and mix well. Lastly add the golden syrup. Now add the dry fruits and nuts. Mix well and pour into Cake tins (sized 6 to 8 inches or 12 to 20 cms) lined with baking paper.

Bake in pre-heated oven for 2 hour at 140 degrees fan forced or 150 conventional oven or 325 degrees Fahrenheit. Check if the cake is done, by piercing the cake with a skewer. If it comes clean without any batter, cake is baked. Otherwise continue baking for some more time.

Remove and let the cake cool in the tins.

 

Feeding the Cake with Rum:

Remove the cake along with the baking paper and place on aluminium foil. Pierce the cake half way through with a chopstick or thick skewer. Around 12 to 15 will suffice. Pour the rum into the holes little at a time, 6 to 8 spoons. Wrap the cake with the baking paper and foil and place it in cupboard for a week. You can do this a couple of times (if you have time). Just before Xmas you can ice the cake or top it up with dry fruits (I have not shown this hear).

Slice the cake and enjoy.

 

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How to Prepare Burnt Sugar Syrup

 

Ingredients:

1 Cup Sugar

1 Cup Boiling Water

Method:

In a thick bottomed vessel heat the sugar or low to medium heat. When the sugar has melted and starts bubbling remove from stove and add half of the water. The mixture will start smoking. Stir to dissolve the sugar clumps that form. Place back on the stove and on low heat keep stirring to dissolve any balance sugar clumps.  Add rest of the water and heat for 5 minutes.

Remove from stove and allow to cool. Use for cakes, pudding, custard etc.

Beef Red Curry Masala

800 gms of Beef cut into cubes

1 Onion sliced and chopped into big pieces

2 tsp Kashmiri Chilli Powder

2 tsp Coriander Powder

1 tsp Pepper Powder

1 tsp Cumin Powder

1 Tsp Garam Masala Powder

1.5 tsp salt

Paste of Ginger (2 inches), Garlic (5 cloves), 4 green chillies

3 tomatoes chopped

¾ cup Yoghurt

Few curry leaves

A bunch Coriander leaves chopped

Method:

Fry chopped in 3 to 4 tbsp oil. Add the green masala paste and fry for a minute. Add all the powders and salt. Fry for 3 minutes. Add the tomatoes and fry for further 5 minutes. Then add the beef cubes and fry for 10 minutes. Add yoghurt and curry leaves, mix well and add one cup of water. Cook on slow fire for 45 minutes. Add coriander leaves and put off the flame.

Have with bread, chapatti or rice.

Dosa with Rice Flour (No Soaking and Grinding)

Ingredients:

1.5 cups Rice Flour

¾ Cup Urid Dhal Flour (Black Gram Dhal)

1/8 cup Fenugreek Flour (Methi)

3 Cups water

Salt

Dosa Pan

Ghee (clarified butter) – Optional

Water for frying Dosa

Method:

Mix all the flours and water to form smooth batter. Not too thin or too thick. Keep it overnight (10 to 12 hours). Just before frying the dosa’s remove the required batter or all of it, add salt. Heat Dosa Pan. Sprinkle water to test the pan. Don’t apply oil to pan. Spread a ladle of batter and then little ghee on to dosa. Close for a minute. Check if dosa is ready (the sides will start coming off the pan). Remove. Have the dosa with white coconut chutney, green chutney, sambhar.

Tuna Cutlets (Easy)

425 gms Tuna Meat (Canned in Spring Water)

Ingredients:

1 Onion (medium)

4 green Chillies

1½ inch ginger

6 Cloves Garlic

1 bunch Coriander Leaves

1 Stalk Spring Onions or Onions Leeks

Few mint leaves

All above to be minced fine

2 Eggs

300 gms Potatoes- (boiled and peeled)

1 tsp Pepper Powder

½ tsp Turmeric Powder

1.5 tsp Coriander Powder

1 tsp Garam Masala Powder

½ tsp Turmeric Powder

½ tsp Chilli Powder

1 tsp salt or to taste

Toast Powder (bread crumbs)

Method:

Cut open the Tuna Tin and drain all the water. Mash the boiled potatoes. Add the tuna to the mashed potatoes. Mince all the green masala add to the mixture. Add all powders, salt and yolk of egg (reserve the white of egg) and mix together.  Make small balls (if there is excess water, add bread crumbs). Form cutlets in the palms of your hands. Beat the white of egg. Dip the cutlets in white of egg and then Bread Crumbs (if you want crispy cutlets) or only white of egg.

Heat frying pan, add about 6 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.

Pork Sorpotel (Mangalorean)

Pork Sorpotel

1.25 Kgs Pork cut into Small Pieces

1 Pig Heart

250 Gms Pig Liver

Green Masala:

3 Big Onions Finely Chopped

15 Cloves Garlic Finely Chopped

15 Green Chillies Finely Chopped

3 inches Ginger Finely Chopped*-

Grinding:

Each of the below ingredients to be dry roasted separately and ground in vinegar and water

15 Red Chillies

1 Spoon Black Pepper

1 Heaped Spoon Cumin Seeds

1 heaped Spoon Mustard Seeds

2 Heaped Spoons Coriander Seeds

1 Spoon Cuscus (poppy seeds)

12 cloves

4 big sticks Cinnamon

4 Cardamom Pods

1 tsp Shahi Jeera

1 Onion Sliced

1 tsp Turmeric Powder

1 small piece nutmeg

A small lemon sized ball of Tamarind

Half cup vinegar

Water

Other:

4 tbsp. Oil

2 Cinnamon Leaves

Salt to taste

3 tbsps Pork Blood or 150 gms black pudding smashed and soaked in vinegar.

Method:

Clean the pork, wash and cut into big chunks. Boil adding 1 tsp salt and 2 cups water. Don’t cook fully. Just boil for 10 minutes and remove. Similarly, cut the heart and liver, wash and boil in ½ tsp salt and 1 cup water. Allow to cool. Drain and reserve the stock. Cut the pork, heart and liver into very small pieces.

In a deep pan fry the pork and liver pieces in batches slightly in its own fat and remove.

In a deep vessel, heat 4 tablespoon oil and fry the minced green chillies for 30 secs. Then add the chopped onions and 1.5 tsp salt fry for a minute and add the bay leaves. After two minutes add the garlic and ginger and fry for 5 minutes. Now add the ground masala, mix well and cook on slow fire for 5 minutes. Add the masala water and stock (from boiled meat) and cook for another 5 minutes. Add the fried meat and liver pieces and cook on slow fire for 45 minutes. Add salt and vinegar to taste.

Add the pork blood or black pudding and cook for another 15 minutes.

Pork Sorpotel is ready. You can have this with Sannas or Appams or Rice Pancakes or just plain rice or dunk with bread.

 

 

Xmas Cake the Easy Way

Xmas Cake the Easy Way

Ingredients:

600 gms mixed fruit (can obtain from Supermarket in packet)

¾ Cup Chopped Walnuts

¾ Cup standard flour

½ tsp baking powder

1 Egg (beaten)

1 can condensed milk (400 gms)

½ cup water

Method:

Boil the mixed fruit in water for a minute. Keep stirring while it is boiling. Remove and allow to cool.

Mix in a bowl the mixed fruit, the chopped walnuts, the condensed milk and egg. Stir in the flour, previously shifted with the baking powder. Mix well and pour into Cake tin (sized 7 to 8 inches or 18 to 20 cms) lined with baking paper.

Bake in pre-heated oven for 1 hour at 110 degrees fan forced or 135 conventional oven or 275 degrees Fahrenheit. Continue baking for another hour at 110 degrees fan or 125 degrees conventional or 260 degrees Fahrenheit.

Remove and allow to cool.