We can all hear Christmas bells ringing which means lights, gifts and decorations, but another tradition that has always been a must is this alcohol soaked rum and fruit cake! Our celebrations remain incomplete without it.
All-purpose flour, 275 gm
Brown sugar, 275 gm
Butter, 275 gm
Orange zest, 1 tbsp
Nutmeg and cinnamon powder, ½ tsp each
Powdered almonds, 100 gm
Chopped pistachios and cashews, ½ cup.
Soaked nuts*, 1 ½ cup
Baking soda, 1 tsp
Flaky salt, ¼ tsp
In a sieve in all-purpose flour, powdered
almonds, baking soda, salt, nutmeg and cinnamon powder. Keep it aside.
Soften the butter until pale and fluffy.
Add brown sugar and keep whisking until you get
a light and fluffy texture.
Add the eggs one by one to the mixture and keep
Add in the orange zest, chopped nuts and the
Fold in the dry ingredients to the wet mixture.
Transfer the cake batter to a well-greased cake
tin lined with parchment sheet.
Bake in a pre-heated oven at 1500 for
Make sure all the ingredients are at room temperature
These are mixed nuts, I have used blueberries, cranberries, tutti-frutti, cashews, prunes, almonds and dry apricots, soaked in rum for at least 3 weeks.
While adding the nuts be careful to drain out extra alcohol if any.
Don’t over mix the mixture as it leads to formation of gluten which in turn makes the cake chewy.
When the hubby is travelling on a Sunday, sonny boy has a mixed bag of sadness and the grumps together. How about serving him a dish that’s a combination of Gujarati and Italian cuisine? You heard that right! Here, I present Dhokla Bruschetta.
Besan / chickpea flour, 2 cups, sifted using a sieve
Citric acid, 1 tsp
Water, 1.5 cups, to be used in three batches
Ginger and green chilli paste, 1 tsp
Asafoetida / heeng, 2 pinches
Turmeric powder / haldi, 1/2 teaspoon
Baking soda, 1 tsp
Powdered sugar, 4 tbsp
Oil, 2 tbsp
Salt, to taste
To the sifted besan add the citric acid, ginger green chili paste, heeng, haldi, salt and the powdered sugar
Now add half cup of water to the besan mixture and whisk well making sure that there are no lumps remaining
Add another half cup of water and once again whisk until the texture is smooth
Finally, add another half cup of water and whisk vigorously in one direction for at least 3-4 minutes until the batter is light, pale and fluffy
Add oil to the batter and mix well and then keep it aside for 10 minutes
In the meanwhile, heat water in the pan in which you will place the dish containing the dhokla batter, and grease that dish too.
Add baking soda to the batter; mix well
Transfer the batter to the tin/dis, place it in the pan with boiling water, cover and steam for 20-25 minutes.
Check using a toothpick; if a toothpick inserted comes out clean, your dhokla is ready.
Ingredients for the topping:
Chopped bell peppers, all 3 colours, ½ cup
Onion, ¼ cup, chopped
Tomatoes, ¼ cup, chopped
Olive oil, ½ tsp, chopped
Garlic, 3 -4 pods, chopped
Salt, to taste
Mixed herbs, ½ tsp
Oregano, ½ tsp
In a pan add olive oil
Immediately add the garlic, then add the onions, bell peppers and tomatoes, stirring for a minute before adding each ingredient
Add all the seasonings and cook on high flame for a minute
Slice the dhoklas and spread the toppings on them.
Bake at 1600 Celsius for 8-10 minutes in a pre-heated oven using top heating rods only
You’ll need a dish in which to steam the dhokla and a pan big enough to hold that dish and some water for the steam. Choose both carefully.
Optionally, mozzarella or other cheese can be added as a topping too.
I have a foodie in my house who is crazy about chocolates, and when it comes to chocolates, what better than fudgy chewy brownies to satiate the cravings of my chocolate dragon? Some people like their brownies to be cakey, but my choice are always the fudgy and chewy ones. So here is a recipe for you all for the fudgiest brownies ever.
Vegetable oil, 5 tbsp
Butter, 3 tbsp
Chopped dark chocolate, 1/2 cup
Sugar, 1 cup
Eggs, 2 whole.
Vanilla essence, 1 tsp
Flour, 3/4th cup, sifted using a sieve
Cocoa powder, 1/4th cup
Chocolate chips, 1/4th cup
Heat oil, add butter and cook on low flame till the butter melts and mixes well with the oil.
Remove the pan from the flame and add the chopped dark chocolate.
Mix well till the chocolate is melted. Allow this to cool completely.
Add sugar and mix well.
Add the eggs one by one and then the vanilla essence.
Now add the flour and the cocoa powder to the batter.
Mix well and add the chocolate chips.
Transfer the batter in a greased and lined 9 x 9 baking tin.
Bake in a preheated oven at 190 degrees Celsius for 25 minutes.
Allow cooling before you bite in; the centre may be much hotter than the outside.
All the ingredients should be at room temperature.
If you want to skip the eggs, add 1/2 cup curd/yogurt.