Category Archives: Video Recipe

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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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.

Mackerel Curry (Mangalorean)

Mackerel Curry (Mangalorean)

Ingredients:

5 Mackerels (6) or 500 Sardines or 2 Pomfrets

Masala (ground)

1/2 onion (sliced)

4 seeds garlic

1 inch ginger

1 green chilli

200 gms Chopped tomatoes (Canned) or two tomatoes (sliced)

8 Red Chillies

3/4 tsp turmeric powder

½ Tsp Cumin Seeds

A small ball tamarind

Water if required

Seasoning:

½ Onion (Sliced)

Few Curry Leaves

2 tblsp Ghee (clarified butter) or Oil

Salt to taste (1 tsp)

Method:

Clean the Mackerels (see Video), Cut them into required size pieces (2 or 3) apply ½ tsp of salt and keep aside.

Place a deep pan or vessel on stove. Add ghee or oil, when hot add ½ sliced onion. Fry for a minute, add curry leaves. Fry for another minute and add the ground masala. Fry for 10 minutes, add masala water if it dries up. Now add the remaining masala water and more water if required to make gravy. This should not be too thin. The gravy will increase when you add the fish (water from fish). Now add 1 tsp salt and the Mackerel Pieces. Boil for 3 minutes or until fish is cooked. Check for salt and gravy requirements. Remove from stove.

That’s it Mackerel Curry.

 

Dum Mackerel or Sardines

Ingredients:

800 gms Mackerels (6) or Sardines

6 medium onions (chopped)

1.5 pods chopped garlic

3 inches chopped ginger

6 chopped green chillies

400 gms tomatoes or one can of diced tomatoes.

A bunch chopped coriander leaves

1 to 1.5 tsp chilli powder (according to spice requirement)

½ tsp turmeric powder

1 tsp salt

½ cup vinegar

The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU

Juice of lemon

3 tblsp of Olive Oil

Method:

Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.

Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.

Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.

Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.

Crispy Pork Belly

 

 

Ingredients:

1 Kg Pork Belly (Scored)

Marinade:

¼ tsp pepper powder

½ tsp fennel powder

¼ tsp garam masala powder or spice powder

¼ tsp ginger powder or ginger garlic paste 1 tsp

2 tsp Oyster Sauce

1/4 Cup Soy Sauce

2 tblsp Olive oil

½ tsp salt

¼ cup water

Method:

Mix the marinade in a deep tray or roasting dish. Score (cuts parallel or crisscross ) the Pork belly if not already done by the butcher( butcher will do this if requested). Wipe the skin dry with a paper towel to remove any moisture. Place the pork belly immersing only the meat part into the marinade and skin dry. Place in refrigerator overnight uncovered. The skin will become dry in the fridge.

Line a roasting dish with aluminium foil. Take another aluminium foil and place it inside the dish. Now cut out the core and slice an apple. Spread this on the foil. Slice an onion and spread on top of apple slices. Add some sage to the mixture. Sprinkle two tsp of fennel powder on this mixture. Now place the pork belly on top of this mixture. Pull the sides of the aluminium foil to cover the meat but not the skin. Spread two tsp of Olive oil on the skin and then cover it with salt.

Preheat the oven at 200 degrees for 15 minutes, then place the pork belly dish in the oven and bake for 2 hours. Reserve the marinade for sauce.  Put some water in the dish around the foil containing the pork belly. Continue adding water when it evaporates. After two hours, remove the dish from oven. Take the excess salt from the skin. Place it back in the oven but this time under the grill at 250 degrees for 10 to 15 minutes. This will make the skin crispy (crackling). Remove from oven, if it looks burnt, don’t worry only the salt would have burnt. Let it stand on a cutting board for 10 minutes. Scrape the burnt salt and also excess salt. Cut the pork belly to your required slice sizes.

Apple Sauce: In a vessel add the reserved marinade, the apple sauce from the aluminium foil and the water in the roasting dish. Add ½ tsp salt and boil for 5 minutes. Your sauce is ready.

Have your sliced pork belly with a little apple sauce spread on it.