310 gms Rice Powder (10gms for dusting the ladoos at the end)
150 gms Jaggery (natural)
100 gms desiccated Coconut or scraped Coconut
1/4 tsp Cardamom Powder
2 tablespoon Seasame Seeds
1.5 tblsp of Ghee
Method:
Dry roast the rice powder, stirring ontinously until it becomes slightly brown (about 5 minutes), when bottom becomes slightly brown. Remove to a mixing bowl and then dry roast the sesame seeds.Remove and add to rice powder. Add Cardamom powder. Now add two tblsp ghee to pan and add jaggery. When the jaggery starts melting add about three tblsp of water and continue stirring till you get a sticky syrup.( Drop a drop or drops of the syrup into a small bowl of cold water. When you remove the blop of jaggery it should be sticky to touch). Add desiccated coconut or scraped coconut to syrup and mix. Put off the flame. Drop the whole mixture to the bowl of rice powder and mix well.
Take sufficient quantity to make a ladoo and form into a ball. Press hard otherwise when you finally form the ladoo into a ball it will crumble. Apply little ghee on your palms. Now roll each ladoo to form a round and smooth ladoo.
Finally roll the ladoo’s in the reserved rice powder and remove. Store the ladoos in airtight container to be consumed in three or four days or store in refrigerator ( for longer lasting). Enjoy!! 20 ladoo’s
Sufficient oil to fill half a deep pan for frying (veg oil or coconut oil)
Method:
Wash and soak the rice for 4 hours. Drain and grind along with jaggery, coconut milk, cardamom powder, nutmeg powder and salt
Pour the batter into a deep non-stick pan and on slow fire allow the batter to thicken stirring all the time. When the moisture in the batter has dried up and the batter forms into a dough, remove into a tray. Knead and start making gulio or rice marbles by applying little ghee on your palms and with a small piece between your palms make a circular motion.
After all the dough is used up to form gulio, place a deep pan and add sufficient oil (about half the pan) to fry the gulio. When oil is hot, reduce heat and add the gulios. Fry for about 4 to 5 minutes, when they turn brown remove to a perforated vessel or paper towels. When the gulios or rice marbles cool they will be crunchy.
On low heat roast the sesame seeds in a deep pan for about 4 minutes, stirring continuously. Do not allow it to burn. Transfer the sesame seeds to another vessel. In the same pan, add 2 tsp ghee and the jaggery. When the jaggery melts and starts to froth, check if the jaggery syrup is ready. To test drop a couple of drops of the syrup into the bowl of water. Remove the jaggery from the bowl and test with your fingers. It should form a flexible ball.
Remove the pan from flame and add the sesame seeds and mix well. Sprinkle cardamom powder and mix. Immediately start preparing the ladoos. Dip you hands in the bowl of water and then remove a small quantity and then make it into a ball with your palms and fingers. Again apply little ghee to your palms and then finish the ladoo by rolling the semi finished ball in your palms.
The ladoos have to be formed quickly or the mixture will dry up as it cools. If it dries up, place the pan again on the stove and heat up. It looses and then form the remaining ladoos.
After they have cooled down, store in air tight containers. Enjoy.
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).
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.
Marinate with 1/2 tsp salt, 2 tblsp Olive Oil, juice of one lime, 1 tsp Pepper Powder, cover and place in refrigerator for 2 to 3 hours or overnight
Butter Garlic Paste
6 tablespoon Butter (salted or unsalted)
1 tsp salt if butter is unsalted
6 cloves garlic – roughly chopped
½ inch ginger – roughly chopped
Few coriander leaves
A little parsley
Above to be ground into paste
Place the butterfly prawns in a baking tray. Drop little of the paste into each of the prawns. Preheat oven 250 degrees and grill the prawns for about 5 minutes. Remove and serve, garnish with parsley or coriander leaves.
250 Gms Maida or Standard Flour (do not use self-raising flour)
4 tblsp Rice Flour
2 Eggs
¼ tsp Nutmeg Powder
4 cups Thick Coconut Milk ( Canned Coconut Milk can be used)- as required
Salt to taste (1 Tsp), water & sugar (3 tbsp)
Kokis Mold
Oil for deep frying
Method:
Mix all the ingredients and coconut milk to form a thickish batter ( not as thick as dosa and not as thin as Pancake(panpole)).
Heat the oil and place the head of the mold in the hot oil. When the oil is hot, remove the mold and dip in the batter. Do not cover the top – only upto the sides. Keep for 15 secs and then remove and dip back in hot oil. Do a couple of dip down and up movements so that the kokis seperates from the mold.
Fry on both sides until golden brown and remove onto perforated vessel or paper towels. When cool store in water tight containers.
You get around 50 kokis with this quantity of flour.
375 Gms Maida or Standard Flour (do not use self-raising flour)
125 gms Butter or Margarine
Salt to taste (use less if using salted butter), water & sugar (1 tbsp)
Kulkuls mold or fork or clean hair comb.
Oil for deep frying
Method:
Mix the maida and butter till the flour looks like bread crumbs. Add salt, water & Sugar and form a dough. Make small balls and then form kulkuls using the mold or fork or clean comb. While making the kulkuls apply a little oil to the mold so the dough does not stick. Ensure that the edges of the Kulkuls are not loose otherwise they will come apart while frying.
Deep fry the Kulkuls till they become light brown. When you drop them in a perforated vessel you should hear a thickish sound (thud).
Sugar Coating (optional)
75 gms sugar
¾ cup water
Heat both in a vessel till it becomes a sticky mixture. When the mixture starts becoming thick add the kulkuls and mix thoroughly. Remove from fire and spread into a tray and allow to cool. Store into airtight containers.
Cooking With Dexter 