BLACKNIGHT SHADE GREEN DAL

 

PLUM CAKE/FRUITS AND NUTS CAKE/CHRISTMAS SEASONAL WISHES CAKE

 

 Plum cake refers to a cake made with dry fruits or fresh fruits. It had been said that english calonial people of Britain bought the dried fruit cake with them. In India  it was served during Christmas Holiday Celebrations but in american calony, it was associated with election so it had been called as election cake. It is not known how it is called as plum cake and the raisins and currants were also called as plum in England. This cake is made with rich volume of Raisins and hence the name.

Some people made with rum-soaked dry fruits and some made This cake with brandy- soaked dry fruits Some people do not use any alcohol. Every country, Every family has its own variation of This recipe. Yet all of them don't use one common ingredient, that is plum. Instead they make with canned fruits or candied dry fruits and nuts of their choice.

This plum cake packed with rich dried fruits and various nuts flavoured with Orange and lemon zest in a dense texture. It is being  traditional prepared on the eve of CHRISTMAS Festival but nowadays we can see the display of plum cakes for sale  in almost all bakeries across the world.

With high content of raisins and other dry fruits and good quantity of various nuts, the cake can improve our overall health and boost our immune. When we make this cake with such healthy fruits, nuts and spices. We can boldly say that we have baked a Nutritious dessert for our loved ones.

How to make NON- ALCOHOLIC, KIDS SPECIAL

FRUITS AND NUTCAKE/PLUM CAKE/CHRISTMAS SEASONAL GIFT CAKE?

INGREDIENTS:

STEP one:

Candied dry berries and fruits 150 gms

(Candied Kiwi, Pine apple, Mango, Crane berries  Strawberry berries,  Papaya and Pomeilo )  

Golden Raisins and black raisins each 50 gms

Butter 2 tbsp

Cane sugar 100gm

Water 1/2 cup/100 ml

Deseeded Dates 50 MG

Almonds, Pistachios and Cashews nuts each 25 gm

Lemon 1/2 tsp

Orange zest 1 tsp

Orange juice 50 ml

Procedure:

Heat the Butter, Cane sugar and dry Candied fruits until thick consistency.

Stir occasionally on medium heat.

Now the dry fruits get softened and fluffy.

Set aside to cool down.

Add Deseeded Dates and chopped nuts

Add Lemon zest and Orange zest

Add Orange juice

Mix thoroughly.

Set aside.

STEP two:

Ingredients:

All purpose flour 1.5 cups

Baking powder 1 tsp

Powder Salt 1/4 tsp

Cinnamon , dry ginger and nutmeg 1:1:1 ground

Powder 1 tsp

Procedure:

Mix the dry ingredients well.

STEP three:

Ingredients:

Butter 100 gm

Cane Sugar 100 gm

Eggs 3 pcs

Mixed Dry Ingredients 

Mixed Fruits and nuts mixture

Butter 1 tsp to apply over the cake pan.

Procedure:

Blend the Butter in a dry mixing bowl until soft fluffy texture

Add Cane sugar and blend again to be well combined.

Add egg one at a time and blend to combine well.

Add dry flour mix in three batches and blend until well combine everything. 

Add cooked dry fruits and nut mix and Fold several times .

Apply Butter over all the sides of dry cake pan.

Transfer the cake mix.

Clean the edges with a tissue paper.

Preheat the oven at 180° C

Bake the cake for 50 minutes at 180 °C.

If you want crackless cake loaf, do bake at 160 °C for 1 hour and 15 minutes.

Set aside to cool down.

Slice the loaf cake.

Enjoy the cake with your near and dear ones

 

Preparation time 30 minutes  baking time: 50 minutes.

 

 

IMMUNITY BOOSTING RASAM/SOUP

 

MINT THOKKU/புதினா தொக்கு/

 

FENUGREEK GREENS DAL/METHI DAL/வெந்தயக் கீரை பருப்பு குழம்பு/கூட்டு

RAVA LADDU/ இரவா லட்டு/DEEPAVALI SWEET

 Irresistible Rava Laddus!

How to make these yummy Laddus?

It is pretty easy method that can be made by any new bee.

Ingredients:

Samolina/Sooji/white Rava 500 gm

Sugar 400 gm

Fresh shredded Coconut whole

Powdered Cardamom 1 tsp

Whole cashews  20 pcs

Raisins one tbsp

Ghee 125 ml

Boiled hot milk 100 ml

PROCEDURE:

Heat tawa/pan with three tsp ghee on medium flame. 

Roast Rava for 5 minutes evenly on low medium heat. 

Transfer the roasted Rava to a dry plate.

Add shredded Coconut to the same hot tawa/pan.

Add 3 tbsp Ghee and roast it for 5 minutes

Care should be taken while roasting  Rava and coconut to avoid burning.

Transfer the roasted coconut to the plate  containing roasted rava.

Heat another dry pan with 2 tsp ghee and fry cashews until golden brown.

Add Raisins to fry.

Transfer the Cashews and Raisins to the same plate, containing roasted Rava and coconut.

Now,  add sugar to a heavy bottomed vessel/ pressure cooker 5 litre.

Add 1.5 cups of water and bring to boil on medium heat.

Give good stirs.

Let them sugar contents Boiled until one strong consistency.

Check the Consistency by holding the spatula soaked in sugar contents by watching the last drop with one string. 

Simmer the Heat.

Add Powdered Cardamom and stir to combine.

Now, Transfer the roasted Ingredients to the sugar syrup.

Add 100 ml/1/4 cup milk and mix well to combine.

Turn off the heat.

Set aside until 12 hours.

Roll one tbspful Rava contents into a perfect, lemon sized laddu.

Repeat the process for the remaining.

Make all the Rava contents into laddus.

We can make 40 Laddus as per the measurement given above.

Happy cooking

PROSPEROUS and Grand Deepavali to everyone!🥰😍💞💞💞💞💞💞

IDLI MILAKAI PODI

One of the yummiest side to Idlis. Idli milakai podi is also known as Idli podi, Idli gun powder/Chutney powder.

A quick fix spicy accompaniment for Idlis and dosas made up with dry roasted red chillies, curry leaves, White sesame seeds, salt and Chana dal/gram dal. A DASH OF ASAFOETIDA  is added to enhance the nice aroma. 

The perfect coarse ground of all the dry roasted Ingredients above mentioned, mixed with melted hot ghee or Coldpressed sesame oil.

One of the best substitute of South Indian side while travelling or for enjoying breakfast with hot Idlis.

Store in an airtight container and use when whenever required. It stays fresh for more than two months.

Preparation time 5 minutes

Cooking time 8 minutes

Yield:300 gms

CRISPY POTATO WEDGES

 Potato wedges are healthier than Potato fries

MINT PULAV PRESSURE COOKER METHOD/புதினா புலவ்

 Pudhina or Mint pulav is very easy to make in our home with simple and available in our kitchen. It is one of the delicious one pot meal perfectly blended nice aromatic spices with unique flavour of mint leaves.

This recipe involucres three steps

STEP one:

Ingredients:

Basmati Rice 2 cups

Water in Lukewarm state: 400 ml

Procedure:

Soak the Basmati Rice in Lukewarm water for 29 minutes.

STEP two:

Mint greens one big bunch

Garlic cloves 4 pcs

Green Chillies 2 pcs

Water 25 ml

Procedure:

Rinse the plucked leaves and leaf buds along with their tender stem, thoroughly.

Transfer them to the mixer jar.

Add garlic and green Chillies. 

Add water.

Cover and keep ready to grind.

We should grind after tempering. 

STEP three:

Ingredients:

Cinnamon 3-4 sticks

Black Cardamom 3-4 pcs

Cloves 4 pcs

Bay leaves 3 pcs

Shallots chopped 1/2 cup

Bellary onion medium size finely chopped

Curry leaves 10-15 pcs

Grated Ginger 1 tsp

Green chilly slit one

Ground nut oil 3 tbsp

Lemon one squeezed

Mint greens a fistful

Water 4 cups

Rock salt 3/4 tsp

Desi ghee 1 tsp+1/2 tsp

Procedure:

Drain the soaked Rice and set aside to drain completely

Heat the pressure cooker 3 litre with Groundnut oil

on medium flame.

Throw Cinnamon sticks, black cardamoms,cloves in hot oil.

Once they start frying, throw Bay leaves.

Add shallots, finely chopped bellary onion  green chilly and curry leaves.

Saute for five minutes until the shallots and onion  turn transparent and brown.

Transfer the drained rice to the pressure cooker and saute until the remaining Water to dry up.

Simmer the flame.

Now, grind the green contents to a fine paste.

Add 4 cups of water to the ground paste.

Transfer the mint contents to the cooker and stir to combine.

Turn the knob to medium flame.

Add salt, ghee respectively.

Stir to combine.

Let the contents to boil.

Squeeze the whole lemon

Give good stirs.

Cover the cooker with its lid.

Pressure-cook on medium heat until three whistles.

Simmer for a second.

Switch off the flame.

Set aside to cool down of its own time.

Open Let them steamed Rice cool down for five minutes.

Add another 1/2 tsp ghee.

Fold gently.

Ready to serve.

Serve with onion raita.

Cooking time: 40 minutes

Yield 3 servings.

RADISH BAJJIS/FRITTERS

 

Bajji is a popular addictive snack in every home during rainy evenings with hot Tea or Coffee.

We can make different variations of bajjis using various vegetables. Each vegetable renders its unique flavour and taste to the bajji. Radish also lends itself to make addictive bajjis.

Take these boring Radishes!

Transform into talking fritters/bajjies

How to make?

STEP one:

Radish one Fresh and medium

BEETROOT PULAV/BEET RICE

One beautiful root vegetable is low in calories, loaded with fibers, the contents of nitrates that relax blood vessels and dilate them helping to improve blood flow and lower blood pressure. 

The vegetable that contain high contents of antioxidants, protecting artery walls and guarding the heart diseases from blood pressure and stroke.

Folate, Vitamin C, Iron, Potassium and Manganese  and other minerals that are essential for good health are rich in this root vegetable.

The most important matter We have to know, it contains rich protein and iron. So, We may consume it at regular basis or thrice a week

Can you guess what it is?

Yes, you are absolutely right.

It is  BEETROOT!

This health promising super food vegetable simply fits and lends itself to make the most exciting Recipes. One of such Recipes is BEETROOT PULAO. 

Pulao is one of the most loved Indian meal, that is quick fixed, too light and comfort.

We can try this beetroot to make vibrant and appearance yet delicious.

Ingredients:

STEP one:

Beetroot 125 gm peeled and shredded

Green chilly one

Medium sized tomato Diced

Blend all the about ingredients without adding Water, until smooth paste.

Set ready.

STEP two:

Basmati Rice 2 cups/300 gms I used India gate Rice h

Lukewarm water 400 ml

Procedure:

Soak the Rice in  Lukewarm water for 30 minutes.

Drain the water completely and set ready.

STEP three:

Groundnut Oil 2 tbsp

Black Cardamom 3 pcs

Cinnamon sticks 4 pcs

Cloves 4 pcs

Bay leaves 3-4 pcs

Bellary onion sliced one

Green chilly slit one

Curry leaves 12-15 pcs

Ginger garlic flakes 1 tbsp

Tomato one chopped

Beet flakes remaining 

Water 4 cups

Ground Beet paste

Drained Rice

Cow ghee 1 tsp+3/4 tsp

Rock salt 3/4 tsp

Turmeric 1/2 tsp

Procedure:

Heat the pressure cooker ( I used 3 lit pressure-cooker here) with Groundnut oil.

Medium heat to be maintained throughout the process.

Add black cardamoms, Cinnamon sticks, Cloves, Bay leaves. You can add green Cardamom instead of black cardamoms.

Once they start frying, add bellary onion slices, green chilly and curry leaves.

Saute for a while.

Throw ginger and garlic flakes.

Saute again for a while.

Add turmeric

Add tomato dices and saute for a while.

Add remaining beet-flakes and saute for a few seconds.

Add water to the ground beet paste and transfer to the cooker.

Add rock salt.

Stir well to combine.

Add ghee.

Stir and let it boil for one minute.

Stir occasionally. 

Check If salt needed.

Cover and pressure cook until 3 whistles.

Turn off the heat.

Set aside to cool down.

Open and Add ghee again.

Wait for 10 minutes in Open status.

Fold gently .

We can garnish with coriander greens or mint leaves according to our taste.

Beetroot pulao is ready to be served with onion raita.

Cooking time 40 minutes

Yield: 3 servings. We can multiple the above Mentioned quantity according to our need.

 

.