Eggplant Szechwan Style

Ingredients:
500 gm Eggplant
Oil for deep frying
1 tbsp Garlic chopped
1/2 tbsp Ginger chopped
1 tsp Celery chopped
1 Green Chilly sliced
1 tbsp Chilly paste
2 tbsp Soya Sauce
1/2 tbsp Vinegar
Salt to taste
1/4 tsp Ajinomoto (optional)
1/4 cup stock
1/2 tbsp roasted sesame powder (optional)
1/4 cup Spring Onions chopped

Method:

• Cut eggplant into thumb size pieces. Wash and marinate with 1/2 tbsp salt for 1/2 an hour and then squeeze out the water.
• Heat oil and deep fry the eggplant pieces until soft. Drain. Remove oil. (for a healthier version of this dish I usually omit deep frying part and stir fry eggplant in a non-stick pan with very little amount of oil).
• Heat 1 tbsp oil in a non-stick pan and stir fry the garlic, ginger, green chilly, celery and then the chilly paste. Stir for a few seconds and then add soya sauce, salt, ajinomoto and stock. Bring to a boil and add the eggplant. Cook until sauce has dried. Add vinegar and sesame powder, stir until heated through. Sprinkle spring onion and mix. Serve hot.

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Tabbouleh / Cracked Wheat & Herb Salad

Ingredients:

1 bunch Parsley, finely chopped (stems discarded)

1 Small Onion, finely chopped

1 medium Tomato, finely chopped, seeded

1/2 teaspoons Salt

1/4 teaspoon Black Pepper powder

Juice of 1 lemon

25gm fine Bulgur (Cracked Wheat)

60ml boiling water

1 tsp mint, finely chopped

1 tsp Olive Oil

Method:

• Place cracked wheat in a bowl, add boiling water and set aside to soak for 15 minutes.
• Place chopped parsley, mint, onion and tomato in a large bowl then add the salt and pepper.
• Mix all the ingredients thoroughly.
• Drain the cracked wheat, squeeze out excess water and add to the bowl and combine. Finally add lemon juice, olive oil and mix all ingredients.
• Serve chilled or at room temperature.
  

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Merry Christmas!!!!

"May the spirit of Christmas bring you peace,

The gladness of Christmas give you hope,

The warmth of Christmas grant you love".

"WISH YOU ALL A MERRY CHRISTMAS"

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Rich Fruit Christmas Cake Recipe

Christmas is a time when you get homesick - even when you're home. ~Carol Nelson
My mom used to make this cake at Christmas and I always looked forward to it!!! I follow her tradition and every year it comes out well…..but its more than just that special taste…..I miss that special experience of baking with my mom….miss those days when we used to sit together and chop all the fruits and nuts…..keeping awake the whole night to bake batches of cakes as unexpected and intermittent power cuts makes it difficult to bake during the day in Kerala ..…then comes my brothers job of distributing it to our neighbors and relatives….miss those childhood days spent at home….to recreate that spirit of Christmas , this year also I made fruit cake here at home and I dedicate my mom's best Christmas Fruit Cake recipe to all my fellow bloggers..…

Ingredients:
All purpose flour-250gm
Powdered Sugar-250 gm
Eggs-6nos
Butter-250gm
Mixed Dry Fruits-875gms (I use dates, raisins, currents, cherries, mixed fruits, orange peels, apricot, prunes etc)
Cashew nuts- 50gm
Caramel syrup- 1/2 cup
Rum/ Brandy- 1/2cup - 3/4cup
Baking powder- 1/2 tsp
Baking Soda-1/4 tsp
salt- 1/4 tsp
Cinnamon powder-1/4 tsp
Clove powder-1/4 tsp
Nutmeg powder-1/4 tsp
Vanilla essence-1tsp


Method:

• Chop all dry fruits and cashew nuts finely and soak them in Rum/Brandy for minimum one week. (I recommend soaking the fruits months or a year in advance, the more the tastier).
• Heat 8 tbsp sugar in a heavy bottom pan stirring continuously. When it becomes dark brown add 1cup hot water, boil until it becomes 1/2 cup, keep aside to cool completely.
• Pre heat oven to 160C/320F. Prepare the cake pans by lining the inside with two layers of greaseproof paper.
• Sieve together flour, baking power, baking soda, salt, cinnamon, clove and nutmeg power and keep aside.
• Cream butter and powdered sugar; add egg, one by one and beat well till light and fluffy.
• Add vanilla essence and caramel syrup and beat well.
• Add flour slowly alternating with prepared fruits to the cream mixture. Gently fold the mixture with a wooden or rubber spatula after each addition, folding in until fruits are evenly distributed.
• Spoon the batter in to prepared pans, smoothing the top with the back of a spoon. Bake in a 160 degree Celsius oven for about 1 1/2 to 2 hours.
• Test cake after1 1/ 2 hours; if cooked it should be evenly risen and beginning to shrink from the sides of the tin. When gently pressed with the fingers it should spring back. If not cooked, return to the oven and test again at 30 minute intervals, or bake till a wooden skewer inserted in centers comes out clean.
• Cool in pan on wire racks 10 minutes. Remove from pans. Cool completely on wire racks.
• Prick holes in the top of cake with a skewer then sprinkle a teaspoon or two of Rum/brandy over cake, let it sink in for a few minutes then wrap well in aluminum foil for storage. Every two weeks, drizzle another teaspoon or two of Rum/brandy over the cake. Aim to keep it nicely moist but *not* soggy!

• Make cake two months in advance or at least one week ahead.

Enjoy your Christmas Cake with home made wine!!!!

I am sending this to:
Happy Cook of My Kitchen Treasure's Home Made Christmas Gifts
Purva Daawat's Christmas Feast Event
JZ of Tasty treats Santa's Holiday Challenge Event
Vandana's Baking for Beginners Event

Other Christmas specials:

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Dates Wine / Khajoor Wine Recipe

My mom and my aunt were the best wine makers in our family....and I too have inherited some of their talent ....so far I have experimented with a large variety of wines from different fruits and vegetables.....and most of the experiments were a success .....so here I am sharing with you one such success to celebrate the Christmas season.....Christmas celebrations are simply not complete without Fruit cake and wine....Enjoy this Christmas with Dates Wine!!!!!


Ingredients:
Dates-2 kg
White Grape Juice-250 Grams
Citric Acid-25 Grams
Sugar-1 kg
Water, boiled and cooled-4 liters
Yeast-1 table spoon

Method:

• Sterilize all equipment before use.
• Chop then boil the dates gently for 1/2 hour with 2 litres of water.
• When cool, strain in a bharani/ bottle and add in the grape juice concentrate. Add the citric acid, yeast and top up the water to around 4.5 liters with cool water. Keep the bottle air tight.
• Wait until fermentation is compete, for 21 days. Stir this mixture every day with a wooden spoon. Strain this mixture using a cheese cloth or muslin cloth, into a clean dry vessel on 21st day and leave to clear.
• Rack into clean bottles when completely clear and stable. Store for up to 2 years.
  
  

I am sending this to:

Happy Cook of My Kitchen Treasure's Home Made Christmas Gifts

Purva Daawat's Christmas Feast Event

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Crustless Quiche

Ingredients:
Egg-1
Milk-1/3 cup
Chopped vegetables of your choice-1/2 cup, (I used onion. carrot, capsicum, tomato)
1 Slice bread, crusts removed and cubed
Salt to taste
Black pepper powder to taste
Cheddar Cheese-2 tbsp, shredded

Method:
Preheat oven to 350°F / 180°C . Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended. Pour into a greased baking dish. Bake 20-25 min. or until center is set and crust is lightly browned. Serve hot with tomato ketchup.

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White Sauce

Ingredients:

Butter -2 tbsp
All purpose flour/ Maida -2 tbsp
Milk -1 cup
Pepper powder -1/2 tsp
Salt - to taste

Method:

Melt butter in a saucepan, stir in flour and cook, stirring, for 30 seconds. Whisk in milk and cook, stirring, over a medium heat for 4-5 minutes or until mixture thickens. Turn off flame and add salt and pepper to taste.

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Fish n' Chips

Ingredients:

500gms Sole Fillet, skinned

Lemon juice
Salt and white pepper
1/4 cup flour
Oil for frying

Batter:
1 1/2 tsp active dry yeast
1/2 cup warm water
3/4 cup flour
1 tsp oil
3/4 cup beer
1 egg white
pinch of sugar

Method:

• Cut each fillet diagonally into 2 piecesWash fillet in lemon and water. Season with salt and pepper. Chill while you prepare the batter.
• Sprinkle yeast over warm water. Let stand until dissolved.
• Place flour in a bowl with the salt and sugar. Make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer. Stir with a wooden spoon just to combine. Stir in remaining beer. Let the batter stand, covered, in a warm place for 30-35 minutes, until it has thickened and become frothy.
• Dry fish with paper towels. Stir together remaining flour, pepper and salt in a plate.
• Heat the oil.
• Whip egg white until it forms soft peaks and fold into batter.
• Coat fish with seasoned flour, patting so they are evenly coated. Shake off excess flour. Using a 2 pronged fork, dip the fish into the batter. Lift it out and hold it over bowl 5 seconds to drip off excess batter. Carefully lower the piece of fish into the hot oil and deep fry, turning once, until golden crisp.
• Serve the fish drizzle with fresh lemon juice, french fries, tartar sauce and tomato sauce.

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Dark Chocolate cake with Butter Icing

Dark Chocolate cake with Butter Icing

(Adapted from Better Homes and Gardens "Cooking for Today Cakes")

Ingredients:

2¼ cups all-purpose flour

1 ¾cups granulated sugar

⅔ cup unsweetened cocoa powder

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 ½cups water

¾ cup cooking oil

2 eggs

1 ½ tsp vanilla essence

Method:

• Grease and lightly flour two 9 inch baking pans. Set aside.
• In a large mixing bowl mix flour, sugar, cocoa powder, baking powder, baking soda and salt. Add water, oil, eggs and vanilla. Beat with an electric mixture on low to medium speed till combined. Beat for 2 minutes on medium to high speed. Pour batter into prepared pans.
• Bake in a 350°F /180°C oven for 30-35 minutes or till a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Arrange the cake in to desired shape and frost the cake with butter icing or fill and frost the cake with whipped cream.

Butter Icing
Ingredients:
Butter-100 gm
Icing Sugar/ Powdered sugar-200 gm
Vanilla Essence-1/2 tsp
A few drops of food colouring
Method:

• Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
• Then add the remaining icing sugar and vanilla essence and beat until creamy.
• Add the food colouring and mix well. 4. Add extra icing sugar to thicken or 1-2 table spoon milk to make more runny if necessary.

Other cakes I made following the same recipe:

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Cat Shaped Birthday Cake

Birthdays have always been associated with joy, cheerfulness and smiles. Birthday parties, cakes, gifts, songs, there is a long list of all the things, which can make a birthday celebration all the more joyful and blissful.

My 4 year old son wanted to cut a cake for his mom's birthday and mom made a Cat shaped Chocolate Cake and decorated with Butter Icing.......

"All the world is birthday cake, so take a piece, but not too much."

P.S- I promise I will come up with the recipe in a couple of days....

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