SPECIAL FRUIT CAKE


This cake is made with less flour,and sooji/rawa/semolina is used instead.The older this cake gets, the richer and tastier it becomes like wine.So now for the recipe…..

6 oz.butter

8 oz.semolina

8 oz.sugar

3 eggs

3 tblsp.golden syrup

2 oz.flour

2 tsp.baking powder

4 oz.chopped dates

4 oz.chopped nuts

4 oz.chopped cherries

4 oz.chopped peel

1 tsp.vanilla

4 oz.chopped ginger preserve

4 oz.pumpkin preserve

1/2 tsp almond essence

1/2 tsp.rose essence

1 tsp.mixed spice

a lined tin( 1-2 brown paper sheets at the bottom to prevent burning at the bottom of the cake)

1/4 cup rum or brandy(optional to soak)

Chop the fruits.Cream the butter and the sugar together.Beat the eggs lightly.Add all other ingredients and mix well.Bake in a moderate oven (160-175 degrees) untill done.

Note.Allow the cake to cool in the tin and then remove.

 Add 2 tblsp.of brandy on top of the cake after baking.Wrap in aluminium foil and keep   aside for at least a day  for good results.

 Remember to toss the dried fruits in a little four before adding to the mix,otherwise the fruits will sink to the bottom of the cake.

DATE POUR OVER PUDDING


6 oz.flour(1+1/2 cup)

8 oz.dates

4 oz.sugar

4 oz.butter

2 tsp.baking powder

2 tblsp.milk powder or 1/2 cup milk

2-3 eggs

a pinch of salt

Beat butter and sugar well.Chop dates and soak in hot water(if preferred light plain tea,or black

coffee).Beat in the eggs (one at a time).fold in the rest of the ingredients .Grease a mould ,pour the

mixture.Seal with foil,and steam for 1 hour.

Serve with cream,custard, hot chocolate sauce ,apple sauce or ice-cream.

CHOCOLATE SWISS ROLL


This is an easy and light chocolate sponge.I made mini yule logs….with this sponge .so now for the recipe

4 eggs

4 oz sugar

4 oz.flour

1 tsp.baking powder

a little lime juice/curd 1 tsp

1/2 tsp.vanilla essence

2 tblsp.cocoa powder

Separate yolks from whites.Beat whites to a stiff froth.Add sugar and yolks gradually.Alternatively add the flour(sieved with baking powder).Pour into a greased and lined Swiss roll tin and bake in a moderate oven for 15 -20 mins(180 degrees for the first 10 mins and 160 degrees for the balance time of baking).Roll it and keep in the fridge for 20 mins.Then roll out the sponge slowly,and spread icing,roll again and put back in the fridge.Cut into slices.

For the chocolate butter icing

2 tblsp.butter

3 tblsp icing sugar

cocoa powder(desired amt.)/melted chocolate

vanilla essence/brandy/rum.

PLUM PUDDING


Here i give you an easy an traditional recipe for plum pudding or Christmas pudding!

16 oz.raisins (400 gm)

16 oz.currants

16 oz.sultanas.

16 oz.mixed peel

16 oz.breadcrumbs

16 oz margarine or butter.

4 oz.flour

4 oz brown sugar

1 tsp.mixed spice powder

50 gm chopped almonds

4 eggs

Sufficient milk to moisten

Rum or brandy 1/4 cup to soak

First soak all the fruits in rum  for a few days before making the pudding.One day prior soaking, also can be done,or can be made right away.Cream the butter and sugar.Beat the eggs.

Mix all  the ingredients together.Pour into a buttered dish .Seal with foil or tie with a cloth and steam, for 4 hours.

When serving, flambe with brandy for a richer taste.Serve with custard or cream or ice cream.

Note:You can steam in individual ramekins for better serving!

PINEAPPLE ‘N’ GINGER PUDDING


This recipe is in connection with the blacmange(eggless)recipe i posted yesterday.For those who are in confusion of the quantity of condensed milk to be used(if substituting for fresh milk) here’s the recipe with pineapple.You could use different types of fruits instead of pineapple but the quantity of other ingredients will be the same.

Ingredients for the base

200 gm ginger biscuits

100 gms butter

400-450 gms stewed pineapple pieces

cherries

ingredients for the custard

1/4 tin condensed milk

3/4 tin water

1 tsp.vanilla essence

2 tblsp.cornflour

1 tsp.ginger syrup

3 tblsp chopped ginger preserve

Crush the biscuits.Melt the butter.Pour onto the crushed biscuits.Mix well and press onto a 7 inch diameter mould.Allow to set in the fridge for 20 mins.Mix the cornflour in a little diluted condensed milk.Heat the milk,and when it starts to boil,lower the flame add the cornflour mix to it .When it thickens add ginger preserve and vanilla.

Spread half the stewed pineapple in the prepared base.Next keep layering with alternate layers of pineapple and custard.

Decorate with cherries.Chill and seve.

TENDER COCONUT CHICKEN


This is a dish where tender coconut pulp and coconut milk is used.A rich and tasty dish.!

1/2 kg boneless chicken

50 gm onion chopped

6-7 green chillies/1 capsicum cubed small

1 inch piece ginger chopped

2 tblsp.garlic paste

1 tsp.cummin seeds

4-5 cardamons

5 cloves

2 inch piece cinnammon

3 tblsp.cashewnut paste

1-2 tender coconut pulp

2 cups coconut milk

white pepper powder to taste

a pinch of turmeric

salt to taste

coriander leaves chopped

butter/ghee/olive oil

Heat ghee .Add the cummin seeds the whole spices,then the onions and fry till onion turns color not brown.Add the ginger and garlic and saute well.Add the cashew paste with the turmeric.Cook well till oil separates,and then add the chicken.Add salt and simmer till chicken is half cooked.Add the coconut pulp,pepper.Lastly add coconut milk and simmer till meat is cooked.garnish with chopped coriander leaves.

BASIC BLACMANGE WITH VARIATIONS (EGGLESS)


Here i give you recipes for quick and uncomplicated desserts, which anyone can  make yummy !

First i would like to start with the Vanilla Custard

1/2 litre milk

2-3 tblsp.sugar

2 -3 tblsp.cornflour

Praline(sugar coated nuts)or any type of nuts/fruits of your choice

1/2 tsp.vanilla essence.

Mix the cornflour with 1/4 cup milk and set aside.Heat the milk with the sugar.When it reaches the

boiling point,lower the heat and add the cornflour mixture.This will immediately start to thicken.Use the

whisk to avoid lumps.Once it reaches the desired consistency pour into individual moulds and

decorate with nuts of your choice.Chill and serve

When my kids need a quick dessert,i make this,along with the chocolate custard  and layer it alternatively and chill.

This chocolate custard which im going to write now is also for a quick Choco- Biscuit Pudding  turnout.

Leftover Chocolate cake used as base and  this custard  set over,and topped with ganache is a sure treat ,and also low in calories too.No use of fresh cream………….

Chocolate custard-To the above ingredients for vanilla ,add two heaped tblsp.of cocoa powder.Mix the cocoa powder with the cornflour with the milk,before pouring to thicken.

You can use melted dark or white chocolate.

Chocolate biscuit pudding:Use any biscuits of your choice.I Use cashew biscuits or marie biscuits.The biscuits should be dipped in milk and alternatively layered with custard.Pour into decorative moulds and turn over,the layer of the biscuits and the milk will look lovely.

The biscuit pudding will be an added flavor if the custard is a mocha.Here i go now to mocha..

Mocha custard:1+1/2 tblsp.cocoa powder and 1/2 tsp.instant coffee powder mixed with the cornflour milk mixture.

Likewise you can fill a tall glass with layers of custard  with fruits and jelly too.

Pista/almond custard :Soak pistas/almonds grind to a paste and add.This has to be combined with chocolate custard

Butter Scotch:Melt 2 tblsp.butter(amul)with 1/4 cup demerera sugar/plain sugar on low heat.Once it reaches a golden color(do not stir while the butter and sugar are caramelising)add the milk.,and  cook on a very slow flame till the caramel blends with the milk.Then add the cornflour.Pour into individual moulds and chill.Add rum or brandy to give a good flavor.This is excellent when served with praline.

You could use condensed milk instead of milk in these recipes. Except Butterscotch Custard or Caramel custard,(Where sugar must be used).no need to add sugar to  make other custards.

You can top a Chocolate sponge with custards and trifle with melted chocolate

Note:The picture shows a pista panacotta,with a chocolate cake base and ganache topping.

VALLARAI KEERAI /BRAHMI LEAVES /GOTUKOLA SALAD(Indian pennywort)


This leaf is known for its medicinal properties ,and it is very good for diabetic patients,good memory enhancer,and is also used in ayurvedic medicine.
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The recipe for the salad
http://calinskitchen.com

I bunch (1 cup)leaves sliced fine

3 green chillies sliced fine

12-15 sliced small onions /2 big onions chopped fine

1 tomato sliced fine.

1 carrot grated

1/2 lime

1/4 tsp pepper

salt to taste.

2-3 tblsp. coconut milk(optional)

Mix all ingredients together .Add lime juice.Its a very good salad to serve with rice.

My versions of serving:

Bruschettas can be made with this salad

Chappathi filling –Make egg chappathis and roll with this salad.This is an excellent snack which i love very much.
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Top fried chicken with this salad.

Flaked or baked salmon (fish) can be topped with this salad with a sprinkle of pineapple cubes.

BASIC CAKE (EGGLESS)WITH VARIATIONS


VANILLA CAKE

Ingredients

1 cup flour

1 cup sugar

1/2 cup vanilla custard powder or cornflour

1 tsp.baking powder

1 tsp.baking soda

a pinch of salt

1/2 cup oil

1/2 cup hot water

1/2 cup cold milk

1 tsp.vanilla essence

2 tblsp.yoghurt /white vinegar/lime juice

Mix the dry ingredients,and the wet ingredients separately.

Add the wet ingredients,to the dry ingredients and mix well without any lumps.

Pour into lined and greased tin and bake in a moderate oven (180 degrees)for 25 to 30 mins)

Dark chocolate cake:Replace the custard powder quantity with cocoa powder.Ice with chocolate buttercream or fresh cream/ganache.

Red velvet cake:Same ingredients as for the chocolate cake.Replace the milk with1 boiled and pureed beetroot.Ice with cream cheese frosting.

Caramel cake:Replace the milk with caramel syrup (vanilla cake ingredients).Ice with caramel icing

Date cake :Chocolate cake recipe.Add 1/2 cup dates to the hot water.Add walnuts or nuts if you like

Fruit cake :https://calinskitchen.com/2014/09/30/eggless-fruit-cup-cake/

Chocolate cake with boiled orange:Same as for chocolate cake.Boil the orange for 10 minutes.Cool and blend with the rind.Replace milk with the pulp.Ice with chocolate ganache

These cakes are very soft and have a good texture and do not taste like eggless.

Happy eggless baking!

CREAM SPONGE (BASIC)


Here i give you a basic recipe for sponge cake with variations.

Ingredients for the sponge

3 eggs

1 cup sugar(100 gm)

1 tsp.cornflour / custard powder

1 cup flour

1/2 cup warm milk / 1/2 cup hot water

1 tsp.baking powder

1/2 tsp.lime juice or white vinegar or curd

1 cup nuts(optional)

a pinch of salt

1/4 tsp.vanilla essence

Separate the whites and the yolks.Beat the egg yolks with half of the sugar until creamy and set aside.Beat the egg whites with a pinch of salt,until peaks form,then add in remaining sugar gradually and beat.Add the egg yolk mixture and beat.Sift flour with the baking powder.and  add all other ingredients gradually,beginning with flour and ending with flour.Fold in nuts if using.Blend evenly.Pour into a pan(greased only at the bottom of the pan),and bake in a moderate oven for 30-40 mins.

Note:When you bake a sponge cake,always preheat the oven to 180 degrees and bake in this heat for half the time needed for baking and then lower the heat to 160 degrees.Remember not to remove the cake immediately from the oven once done.Switch off and allow to be in the oven for at least 10 mins otherwise the cake will sink in when cool.The sides of the pan are not greased as it will prevent the cake from rising.

Chocolate sponge:Replace the cornflour with cocoa powder,and the milk with hot water/or half milk and half water.Mix the cocoa powder with the hot water and use.

Coffee sponge:Same method as for chocolate replacing cocoa with instant coffee powder.

Mocha sponge:Mix in hot water the coffee powder and cocoa powder(1/2 tsp coffee+1/2 tsp cocoa)

Likewise you can open up to your creativity and use fruit pulp replacing half the amount of hot water.

This sponge is good for icing cakes,gateaus,fruit trifles, swiss rolls, cup cakes and even made plain with or without  nuts.

You can use this coffee sponge mixture and make tiramisu too.(pour into finger shaped moulds or cut  into pieces ).