Plum Cake Christmas Special (Without Alcohol Without Egg)

This is utterly a delicious plum cake rich in dry fruits and is without alcohol and Egg. Merry Christmas to all my friends Celebrate the seasons :)

Ingredients :

For Soaking :

Orange Juice   2 Big Oranges

Tutty Frutty 3 Tbsp

Black Raisins 3 Tbsp

Candied glace cherries  3 Tbsp

Chopped Dates 3Tbsp

Chopped Cashew Nuts 3 Tbsp

Chopped Pistas 2 Tbsp

Chopped Badams (Almonds) 3 Tbsp

Sugar for caramelization 6 Tbsp

Water 4 Tbsp

For the Batter preparation :

 All purpose flour  2 Cups

Powdered Sugar 1\2 cup

Nutmeg powder 1 1/2 Tsp

Cinnamon Powder 1/2 Tsp

Cloves 2 or 3 ( Grind it along with the sugar)

Cocoa Powder 1 Tbsp

Baking powder 1Tsp

Baking Soda 1/2 Tsp

Curd 1 Tbsp

Milk 1 Cup room Temp

Butter 5 Tbsp Room Temp

Vanilla Essence 1 Tsp

Cashew nuts and raisins or pista for decoration on the top

Preparation : Soak all the listed dry fruits in orange juice for 2-3 hours. Let it rest.In the mean time, Caramalize sugar. keep the flame on low until sugar melts and becomes a brown colour syrup pour the warm water also gradually and carefully to the melting sugar. Switch off the flame. Mix it well and the consistency should be thin. pour the syrup in a bowl and allow it to cool down. (There is a tendency to solidify the sugar when you pour water sometimes, do not worry keep stirring on low flame till it melts fully )

In a large mixing bowl take one cup milk add melted butter and vanilla essence. Then add cinnamon , nutmeg powder. Mix it well. Sift together all dry ingredients like maida sugar cocoa powder baking powder baking soda to the bowl Gently mix it with a spatula. Add caramelized sugar as well. Gently give a nice mix. Add soaked dry fruits to the cake mixture. Just fold it nicely again with the spatula. Finally add Yoghurt and mix well . Transfer the mix into the mould and put some dry fruits of your choice on the top. Preheat oven at 170 degree C. and bake the cake for at least 55 minuets.  

Ginger Tea (Adrak Chai)

Hot Adrak Chai is what we all need for unwinding during winters or rainy season. It is our Grandmother's age old recipe for fighting with common cold \Flu since it offers the much needed warmth and is good to clear your throat too. It is Easy to prepare.

The humble ginger not only adds flavors but has immense health benefits. It is an instant immunity booster. It helps and  fights respiratory problems. Improves blood circulation and eases menstrual discomfort and relieves stress

For 2 cups :

Milk 1 1/2 cup

Water 1 1/2 cup 

Tea  2 or 2 and a half teaspoon 

Sugar as per your taste

2 inch Ginger piece

Boil water and add grated fresh ginger to it. Keep it in low flame. Add the tea powder and allow it to boil for sometime. When the water turns into deep brown and start releasing the ginger aroma, add milk to it. Mix well with a spoon. Allow it to boil for another five minutes in a low flame. which will make the tea strong and flavorsome. Add sugar as required. Strain it and sip it hot. 

Aval Nanachathu (Kerala Delicacy) / Flattened Rice (Poha) Delicacy

 

Aval   ( Poha ) Nanachathu or sweetened flattened rice is a tea time snack which is popular in Kerala. 

We use Brown  beaten rice flakes variety which is rich in bran to make this snack. 

In a Mixing bowl take one cup of Aval (poha ), 3/4 cup grated coconut, 1/4 cup concentrated jaggery syrup (or you can add dry grated jaggery 2 or 3 tablespoon depending on your taste preference for sweet ), 1/4 teaspoon cardamom powder. Blend all the ingredients well with your hands until the mixture is damp. Aval Nanachathu is ready to be served with a hot cup of Tea. 

Garnish it with nuts or sliced bananas .you can sprinkle ghee or little warm milk too (optional) 

Aval nanachathu is not only a snack which can be prepared quickly during tea time but also we offer it as one of the neivedyas to Lord during special occasions.  

 

Raisins Water (Dry Grapes water)

                            Our grandmothers always advised us to give dry grapes juice for baby. 

Take a few raisins (black organic raisins preferred)  and wash it thoroughly . Nutritionists say while soaking the raisins, the vitamins and minerals present on the outer skin of the raisins get dissolved in the water and thus the amount of nutrients that will be absorbed aby the body increases. This is especially beneficial for the people suffering from high BP.

Soak the raisins overnight pouring adequate water for it to be immersed. Next morning squeeze the bulged raisins and sieve to extract the juice. You can consume this water as the first food  in the morning in the empty stomach. This prevents constipation which is common among babies. 

Raisin water has antioxidants in it which helps to boost the health of immune system. They are rich in iron , potassium and calcium. Health benefits are plenty when we use this. It Treats anemia. Helps in brain development and better eye sight, strengthens the bones, Better digestion and boosts immunity.

Homemade Moisturizer

 

Aloevera Gel    200 Gram

Almond Oil       1Tbsp

Rose Water         1Tbsp

Vitamin E           2 Capsules

Saffron               A pinch 

Sandalwood Oil 10 drops

Mix all well and keep it in a container , You can use this refreshing and cool moisturizer daily. 

Recipe Courtesy : Lathika chechi

Gulab Jamun

 

This is a recipe using milk powder. Easy to prepare during our festivals like Diwali, Navratri etc. 

Ingredients for Sugar Syrup:

Sugar 1 Cup

Water  1 1/2

Cardomom Pods  3

 saffron strands  A pinch

Ingredients for making the dough :

Milk Powder   1/4 Cup

Maida or all purpose flour 1/4 Cup

Baking soda A Pinch

Ghee 1 Tbsp

Milk 3 TBsp  (or as required to make a perfect dough without any cracks while making the balls)

Sun Flower Oil for deep frying

Prepare the sugar syrup first using the required ingredients as mentioned above. Heat it over medium flame. Let it boil and the syrup should be little bit sticky. The whole process will take Approximate ten minuets. Once the syrup is ready turn off the stove and keep it aside.

In a Bowl take milk powder maida and baking soda. Mix it well and add ghee. Now mix this well using your hand. Gradually add milk too. Gently mix it. Dough should be soft and milk is less dough will be dry and cracks will appear on the jamun while shaping it. So carefully sprinkle milk and mix very gently. (With the practice you will get to know the perfect texture by  merely touching it)

Grease your palms with ghee and divide mixture into marble shaped portions. you will get ten jamuns approximately. Take each portion and shape it into small crack free balls. It will increase its size to almost double after deep frying and soaking in the sugar syrup. So small size is suggested. 

Heat the oil in a kadai. Set the flame medium or low and deep fry the jamuns. stir gently until you get a  golden brown color  on  all the sides. Drain it on a kitchen tissue. Now put all the jamuns in the sugar syrup. Soak it  and let it absorb the syrup for at least two hours before serving the jamuns. 

You can either Serve this sweet with vanilla ice cream or you can serve it as a sweet after a meal.

Bombay Halwa

Bombay Halwa is a traditional Indian sweet which can be easily prepared during our festivals like diwali, navratri etc. Since we prepare homemade sweets especially on the occasion of Diwali Do try this easy yet delicious recipe.

Water  1 Cup

Sugar 1 cup 

Lemon Juice 2 Tsp

Corn Flour 1/2 Cup

Water 1/ 2cup

Cardomom powder 1Tsp

Ghee Tsp 

Saffron 2-3 pinches (grind it) for the color

Cashewnuts , Pistachios (Broken in to small pieces)  and melon seeds 

Grease a pan with ghee and keep it aside. Take cashews and break in to small pieces and keep it aside.

In a bowl, combine the corn flour with water. Mix it well and make sure there are no lumps in it. keep it aside.

Heat a pan and add water and sugar. Bring it to boil. Add lemon juice while its boiling (This will prevent crystallization ) . Let it thick and now add corn flour mix we have already prepared and kept it. Mix well. Medium low flame preferred at this stage. keep stirring it with a wooden spatula. Now start adding the ghee at regular intervals starting with a teaspoon first. ( you can add orange synthetic color if you want a dark color. I have used saffron which is grounded on the mortar hence the color is light yellow.) Add chopped cashew nut and melon seeds. mix well. Add cardamom powder too. Keep adding the ghee and the last batch is over and the halwa is glossy and jelly like consistency when we put it on a plate , please switch off the stove. Pour the halwa in to the greased pan. smooth the top with a spoon. garnish it with chopped dry fruits of your choice.  let it rest for at least one hour. Once its set Invert on to a wooden board and cut the halwa into desired shapes and enjoy your homemade sweet. 

Dal Fry

 Dal Fry or Lentil soup is the most popular recipe from North India. It is super delicious when prepare in authentic style. My Favorite and I prefer to have it with milky white Basmati Rice. But it is indeed a tasty side treat along with phulka, rotis/chapatis. Got this recipe from a friend but i made a few changes while making it in my kitchen. Came out well. In North they use combination of dals too to make this curry. Here I have used normal Thuvar Dal. 

Ingredients :

Tuvar Dal (Yellow split pigeon Pea)        3/4 Cup

water    3 1/4 cups

Ghee  1 Tbsp

Cumin (Jeera ) 1Tbsp

Onion Finely chopped 1 Medium size

Green Chillies 3 no.s

Ginger Garlic paste 3/4 Tbsp

Curry Leaves one / two twigs

Tomato Finely chopped 1 small

Turmeric Powder 1/2 Tsp

Chilly powder 1 Tsp

Salt as required

Corriander leaves and a small piece of Lemon for garnishing

 Preparation :

Wash  tuvar dal thoroughly. Use warm water for the first rinse. and repeat the same with normal water too. Cook the lentils in a pressure cooker by adding water and salt. After one whistle keep the flame on low or medium and cook for another 4 whistles. Switch it off and let it sit un disturbed for another 20 minutes. 

In a heavy bottomed Kadai pour ghee and add cumin seeds first. Let it crackle. Then add chopped onion, curry Leaves and splitted green chillies. Saute it and after five minutes add ginger garlic paste too. Once the onions become translucent and color turns to brown. add chopped tomato, mix it and cover it for five to seven minutes. so that tomato will be cooked well. open the lid and add turmeric powder and red chilly powder and a pinch of garam masala powder too which is optional. Open the pressure cooker Mix well the cooked lentils with a whisk. Pour it to the prepareed gravy. Let it boil and switch it off. I didnt add water since water consistency was right. If you find it thick then you can add boiled water little by little if you get the right consistency during the process. Finally squeeze a small piece of lemon over the curry and garnish it with corriander leaves. serve it hot and enjoy it with Rice or Roti or chapati or with any main dish of your choice. 

If you like kasuri meti you can add it too crushed during the final stage of cooking. 

Soya Chunks Biriyani

 

This is a simple biriyani which is easy to prepare and rich in protein. 

Ingredients :

Basmati Rice    1 cup

Water 2 cups

Soya chunks 1/2  cup even less than half cup will do

Fresh yoghurt /curd 2Tbsp

Onion Sliced 2

Tomato 1

Green chilly 3

Ginger garlic past  1Table spoon

Corriander powder 1/2 Tsp

Red chilly powder 1/2 Tsp

Black pepper powder 1 Tsp

Turmeric powder 1 Tsp

Whole spices:

Cinnamon sticks  2 inch stick broken into small pieces

Cloves 6 nos

Dried Bay Leaf 2

Thakkolam  (star anise ) a small petal

Saffron crushed a pinch

Corriander and mint leaves finely chopped 1/4 cup

Oil and salt as required I used sunflower Oil. 

Preparation :

Wash and soak biriyani rice for 20 minutes.  Drain and keep it aside. Soak soya chunks in hot water for 15 minutes. it will turn soft squeeze  it nicely to remove the water. repeat the process again for two times by washing it in normal water to ensure to remove the stinky smell or flavor . cut each chunk to two pieces, This will help the chunks to absorb all masalas well. 

Heat oil in a heavy bottomed pan. Add whole spices first and sliced onion and green chilly too. Saute well and add ginger garlic paste too. Once the onion is translucent add chopped tomatoes and saute well. Fry until tomatoes become soft, Keep the flame on low. Now add coriander chilly, pepper and turmeric powder. Add chopped coriander and mint leaves too. fry it for 2-3 minutes. Add drained soya chunks and curd. mix well, Add Rice too sauté for two minutes and pour water and salt. Cover with a lid. Once its boiled simmer the flame for five minutes and switch it off. Let it remain undisturbed for half an hour. Once you Open the lid after half an hour it will be done. Serve it hot with raita.

Keep the proportion rice and water as 1:2. Also make sure you soak the rice for twenty minutes before cooking. Soak soya in hot water for twenty minutes, 

Saffron Milk (Kesar Doodh )

Saffron is a very famous spice in India. Traditionally saffron milk is prepared by adding a few saffron strands in warm milk  You can add sugar or honey for sweetness. Optionally you can even add cashew or almond crushed for added taste.  You can even add cardomom powder for extra flavor,  Drink it when its warm. It is one of the widely recommended drink for women during pregnancy. Saffron also increases body heat so it is a perfect drink during winter. 

Saffron milk  is delicious in taste and is rich with nutrients. It acts as a protection against cold. It has various healing properties. It is great for your skin too. A glass of kesar doodh can be a great memory booster for your brain. Good for cardiac health too. 

Muringayila Thoran (Drumstick leaves stir fry)

 Morniga is affectionately called the miracle tree. Moringa leaves contains lots of nutrients. They are wonderful source of protein and one of the excellent sources of minerals like calcium, iron, copper, zinc and magnesium. Moringa contains more iron than the spinach. Pregnant, breast feeding women, elderly women and children would benefit from nutritious sources of such food. It is a good vegetarian substitute for protein supplement. 

Tender leaves are preferred to prepare this thoran. Separate leaves from the big stems. Do not overcook by closing with a lid since the taste will turn to bitter. In kerala we avoid cooking or eating  these leaves during monsoon /karkkidakam. Drumstick trees have the ability to suck lot of water along with the toxins and store it in its trunk. Chances are that during monsoon these toxins are to be released in to the leaves, So Ayurveda practitioners suggests do not eat this during karkitakam. 

Drumsticks leaves cleaned and washed  - 150 Gm.

Grated coconut  (small ) 1/2

Green chilly 2 small

Cumin seeds Apinch

Garlic  a small clove

Turmeric powder 1/2 Tsp

Toor Dal 1/4 cup (optional)

For seasoning : 

Mustard seeds 1/2 Tsp

Whole dried red chilly 2

Curry Leaves 1 Twig

Salt and coconut as required

Pressure cook the dal for 1 whistle adding sufficient water. Keep it aside. Coarsely grind the coconut along with turmeric powder cumin seeds, garlic and green chilly. keep it aside. (I always add parippu since my daughter like it that way)

In a hot kadai pour 1Tbsp coconut oil and splutter the mustard seeds. Keep the flame on low. add curry leaves and red chilly. Now add the ground coconut too. mix well. Add leaves and dal and salt too. Do not add excess water if any with the dal. Little bit of water you can sprinkle. Cover it for 3- 5 minuets. Its done  and spread the mix after opening in order to evaporate the excess water and let it dry.  you can have this curry with either rice or chapathi. 

For making the curry which is gravy type,  same steps can be followed but you can add water while cooking and ground paste consistency should be thick creamy not coarse. Ingredients remain the same.