Friday, February 12, 2016

Boiled Fruit Cake


















Ingredients:
  1. Dark raisins - 1 cup soaked in water for 30 minutes
  2. golden raisins - 1 cup soaked in water for 30 minutes
  3. butter - 1/4 cup
  4. brown sugar - 1 cup
  5. cinnamon powder - 1/4 tsp
  6. ginger powder - 1/4 tsp
  7. Orange zest - 1/4 tsp
  8. salt - 1/2 tsp
  9. Orange juice - 1 cup
  10. eggs - 2
  11. vanilla essence - 1 tsp
  12. chopped nuts - 1 cup (mix of cashews,walnuts,almonds)
  13. All purpose flour - 1.5 cups
  14. baking soda - 1 tsp

Method:
drain the raisins from water and add to a pan .
Into the raisins Add butter  ,brown sugar , cinnamon and ginger powder and salt plus the orange juice and bring to a simmer.
cook for 2 minutes and turn the flame off.
Allow the mixture to cool down.
preheat oven to 180 degrees.
in a different bowl beat the eggs with vanilla essence and add this to the cooled raisin mixture.
add in the chopped nuts and all purpose flour sifted with the baking powder , orange zest and stir well.
Pour the mixture into a parchment lined baking pan.
bake for 45 - 50 minutes  or until toothpick inserted comes out clean.
cool on a wire rack .

Chemeen-muringakka-manga charu curry



















Ingredients :
  1. medium/small shrimp - 1 cup cleaned and deveined
  2. Drumstick - 1 large skin scraped and cut into 2 inch long pieces
  3. Raw mango - 1 peeled and cut into 1/2 inch cubes
  4. green chillies - 5 slit
  5. fresh grated coconut - 1 cup
  6. turmeric powder -1/2 tsp
  7. ginger - 1/2 inch piece
  8. garlic - 2 cloves
  9. shallots - 8 
  10. mustard seeds - 1/2 tsp
  11. coconut oil - 1 tsp
  12. curry leaves - 2 springs
  13. chilly powder - 1/2 tsp
  14. salt - to taste
Method:
add the grated coconut , 1/2 of the turmeric powder, 2 shallots , ginger , garlic,and 1 green chilly to a blender jar , add few tsp of water and grind to a smooth paste and keep aside.
In a Claypot add the drumsticks , 1 cup water , remaining turmeric powder, slit green chillies and 2 chopped shallots with salt to taste and cook for 5 minutes.
Add in the mango pieces and cook for another 5 minutes.
Add in the shrimp and cook for an additional 5 minutes until all the pieces are cooked through.
Add the ground paste to the simmering shrimp mixture and add enough water to form a thick gravy and mix well.
Taste for salt and sourness.
allow the mixture to come to a slight simmer .turn the flame off and keep covered.
In a small tadka pan add the coconut oil and splutter the mustard seeds.
add the sliced shallots and fry until light brown.
add in curry leaves and stir well.
turn the flame off.
Pour the seasoned oil into the curry and mix well.
cover and keep aside for 10 minutes before serving with rice.

Zucchini Noodles with Garlic butter Shrimp



Ingredients :
  1. Zucchini - 1 medium 
  2. Tomato - 1 ripe chopped fine
  3. onion - 1 small chopped fine
  4. green chilly - 1 chopped fine
  5. corriander seeds - 1/2 tsp
  6. black pepper corn- 1/4 tsp
  7. green cardamom - 1
  8. cinnamon - very small piece
  9. fennel - a pinch
  10. chilly powder - 2 pinches
  11. olive oil - 1 tbsp
  12. basil - 5 leaves
  13. turmeric powder - 1/4 tsp
  14. Large shrimp - 6 peeled and deveined
  15. lime juice - of 1/4 lime
  16. garlic - 4 cloves chopped fine
  17. red pepper flakes - 2 pinches
  18. crushed black pepper - 2 pinches
  19. butter - 1 tsp
  20. salt - to taste

Method:
dry roast the corriander seeds,pepper,fennel,cardamom,fennel and cinnamon without burning it .
grind to a powder and keep aside.Add chilly powder and turmeric powder and mix .
marinate the shrimp in crushed black pepper, red pepper flakes, chopped garlic,lime juice ,salt and butter and keep aside.
slice the zucchini into long thin slices and cut into long matchstick sized pieces that resemble noodles and keep aside.
Heat a nonstick frying pan on medium flame .
Add the shrimp along with the marinade and cook for 2 minutes turning over once or twice - until the shrimp is just opaque and cooked.Overcooking causes the shrimp to become rubbery.
remove from pan and keep aside.
In the same pan add the olive oil and onion,chillies  and tomatoes and saute until it has wilted.
Add in the curry powder and mix well
Add the shredded zhuccini and salt to taste and mix well to coat .
cover and cook on low flame for 1 minute.
the zucchini will release some moisture , cook in an open pan for 2 more minutes till the moisture is gone and zucchini is just cooked through.
add basil leaves and stir.
Serve with garlic butter shrimp on top.

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