The Last Night Of The Year

Brandied Apricot Cake



Once again, it's the end of the year and it's so hard to believe that 2011 is coming to an end. Lots of excitement, resolutions to make,shopping and last minute menus for numerous parties. One favourite recipe comes to my mind at this time of the year. My grandmother and Mother would always have stewed apricots for us children to eat after the midnight service or for lunch on New Year's day. This time I made a Brandied Apricot Cake because I always have brandied apricots in a bottle on my kitchen shelf and also because the last day of the year deserves something extra special. Brandied Apricots are delicious in cakes and also to eat on their own. The cake is moist, crumbly and absolutely scrumptious!

The Recipe

1/2 cup salted butter; 1 cup brown sugar; 1 1/2 cups flour; 2 large eggs; 1 tsp baking powder; 1/4 kg dried Indian apricots ; 1 cup brandy; 1 tsp vanilla essence.

Soak apricots in the brandy in an airtight bottle for a week. Drain and chop apricots into small pieces. Crack the nuts, extract the kernels and chop them too. Reserve brandy for other recipes. Sieve flour and baking powder together. Place in a large mixing bowl. Add all the ingredients and mix well until the mixture is smooth and glossy. Transfer to greased and line 9 inches x 9 inches cake pan. Bake in preheated oven at 120 C for forty minutes or until skewer inserted in middle comes out clean. Cool, slice and serve with wine after the midnight service and welcome the New Year. A Prosperous 2012 to all my friends and family all over the world. Cheers!

A Time To Bond

Savoury Kal Kals




Kal Kals, Rose Cookies And Diamond Cuts


Christmas is a time for bonding and Kal Kals, Rose Cookies And Diamond Cuts provide ample opportunity to do so. As children, all of us were roped in for the making of these whether we liked it or not. We were each given a large, steel tray and a fork and the whole family would sit together to make Kal Kals. This was the time we talked, joked, fought and competed with each other to be the best. While making Rose Cookies each of us had to take turns dipping the moulds in oil and frying them ably supervised by my Mum. When it came to Diamond Cuts, one would roll out the dough, another would cut them into diamond shapes and the third would fry the delicious spicy offerings. Many hands make light work and it is no wonder huge amounts of eats would be ready in minutes.

Dare to be different and make these Savoury Kal Kals. Guaranteed to please.

The Recipe

1/2 kg refined flour; 50 gms salted butter; 1 tbsp ground ginger garlic green chilli paste; 1/2 tsp baking powder; water for mixing.
Sieve the flour and baking powder together and place in large mixing bowl. Stir in the butter, egg, essence and mix well. Add enough water to form a soft, pliable dough. Knead for 10 minutes. Make small marble sized balls and press each one flat on a fork (see photograph) and roll into Kal Kals. Arrange on flat tray sprinkled with flour to prevent Kal Kals from sticking. Heat oil and fry in three or four batches until the Kal Kals rise to the surface and are golden brown. Drain and cool.

Sugared Kal Kals

The Recipe


1/2 kg refined flour; 50 gms salted butter; 1 egg;1 tsp vanilla essence 1/2 tsp baking powder; water for mixing. Vegetarians can leave out the egg. 1 litre oil for frying.

Sieve the flour and baking powder together and place in large mixing bowl. Stir in the butter, egg, essence and mix well. Add enough water to form a soft, pliable dough. Knead for 10 minutes. Make small marble sized balls and press each one flat on a fork (see photograph) and roll into Kal Kals. Arrange on flat tray sprinkled with flour to prevent Kal Kals from sticking. Heat oil and fry in three or four batches until the Kal Kals rise to the surface and are golden brown. Drain and cool. Next day sugar them.

For Sugaring: 200 gms sugar; 2 tbsp water.

Boil together in heavy bottomed pan to a one string consistency. Add the Kal Kals and give it a good whirl. Transfer to tray lined with baking paper and cool. Store in airtight containers.

Diamond Cuts

The Recipe

1/2 kg refined flour; 50 gms salted butter; 1 tbsp ginger garlic paste; 1 tsp jeera seeds; 1/2 tsp pepper powder; 1/2 tsp baking powder; water for mixing; 1 litre oil for frying.

Sieve the flour and baking powder together and place in large mixing bowl. Stir in the butter, pepper powder, jeera seeds, ginger garlic paste and mix well. Add enough water to form a soft, pliable dough. Knead for 10 minutes. Divide dough into five portions and roll each one into a thin chappathi. Cut into strips diagonally and then cut each strip into diamonds. Place on trays sprinkled with flour. Heat oil and fry in three or four batches until golden brown. Coll and store in airtight containers. This is one of my favourites and well worth the effort spent.

Rose Cookies This is another favourite and nothing beats the home made ones.

The Recipe


1 cup refined flour; 1 egg; sugar to taste (it can be as sweet as you like); few drops vanilla essence; 1 litre oil for frying.

To Season Rose Cookie Moulds: wash in soap and water. Dry well. Soak in the 1 litre oil for 1 week.

Mix the above ingredients except the oil to a dosai batter consistency. Heat the Rose Cookie moulds in the oil. Dip the moulds in batter and fry the cookies till they slip off the moulds , a lovely golden brown. Cool and store in air tight containers. Happy eating and may you all be blessed.

His & Hers

Sugared Cashew Nuts



Sugared Cashew Nuts remind me of my grandmother (the late Wilhelmina Soans nee Tholar). Every Christmas she would meticulously pack a large box of home made and bought goodies and mail to her grandchildren in various parts of South India. Christmas for me is synonymous with Sugared Cashewnuts and everything nice. However, my dear spouse prefers the spicy version, so I always make some for him so that I can eat the sugard nuts all by myself!

The Recipe

1/2 kg Cashew Nuts; 1/2 cup sugar; few drops food colouring of your choice- I used Red; 2 tbsp water.

Warm Cashew Nuts in the oven at 100 C for 10 minutes. Cool completely. Place the sugar and water in a heavy bottomed pan and bring to the boil, stirring constantly. This happens in a few minutes, so be very careful to avoid burning. When sugar has completely dissolved and is of a one thread consistency add the food colouting and give it a quick whirl. Add the Cashew Nuts and mix well. Tumble on to a tray lined with baking paper and cool completely. Store in airtight containers. Absolutely irresistible!

For Masala Cashew Nuts visit my earlier blog entry

http://www.fromthefryingpan.blogspot.com/2009/12/nutty-about-nuts.html


Merry Christmas to one and all!

My Sweet Obcession

Spanish Macaroons



I love reading and cookery books top the list. I would browse through any book, anywhere and jot down ideas and recipes everywhere. Over the years I have built up an awesome collection of recipes and imagine my delight when I found this tattered book in a second hand shop full of traditional recipes. I was elated to find a range of different kinds of Macaroons and have been trying out a few every year. Macaroons have their special charm. You place them on a baking tray and watch them take their own shape, spreading in every direction as if to express their individuality. None of the stereotyped, mass produced, tube squished macaroons for me. This Christmas I chose to make Spanish Macaroons, a delicate blend of orange peel and almonds with a wonderful aroma. Breathe in the delicious fragrance before you indulge in my sweet obcession.

The Recipe

1 cup flaked almonds; 250 gms powdered sugar sugar; rind of 1 orange; ¼ tsp. almond essence; 1 egg white (large).

Mix all ingredients except egg together. Add egg white slowly. Mix to dough consistency. Form into walnut sized balls. Arrange on lined tray, leaving space in between for spreading. Bake in preheated oven at 140C for 15 minutes or till done.

I also baked Designer Macaroons which are the traditional Mangalore Macaroon Recipe with almond flakes and a dash of red. Looks exotic and a sure party pleaser.

Visit http://www.fromthefryingpan.blogspot.com/2009/12/christmas-tyme.html for the recipe.

Indulge your passion for baking & May You Have A Blessed Christmas.

Melting Moments

Christmas Ladoos



This recipe takes me down memory lane..to long forgotten Deepavalli celebrations in neighbours houses and trays of homemade goodies delivered to our house by well wishers and friends. My mother always made sooji ladoos for Christmas and our neighbour Kala’s mum would send these gorgeous melting moments. You can never have enough of them. Cheers Kala wherever you are and in memory of bygone days and childhood friends!

The Recipe

Roasted Gram Dal 1/2 kg
Sugar-1/4 kg
Hot Ghee-100 ml
Black raisins 2 tbsp; 1/4 tsp cardamom powder; red food colouring powder- a pinch.

Blend the dhal & sugar together until fine. Transfer to mixing bowl. Add the cardamom and cashew kernels and mix well. Pour in the hot ghee very slowly and mix to form a loose dough (when you press it in your palm should come together and at the same time break easily). Form into ladoos and arrange on a plate. And continuing with my theme of A Red Christmas sprinkle with red food colouring for that subtle difference. Store in an airtight container. Strictly no sampling.

Steamed Ginger Pineapple Rice

Of Bits & Pieces

Steamed ginger pineapple rice, a perfect use for leftover rice, makes a delicious side dish for shrimp, pork, or chicken. The aroma makes your mouth water and it's amazing how such a simple dish is packed with loads of flavour. Best of all with Christmas in the air, you can throw in any of the remnants from numerous dinners and leftover meals to make a delectable, satisfying dish. Serve plain or with grilled chicken and a curd salad.

The Recipe

2 cups left over rice; 1 large onion sliced fine; 2 inch piece of ginger, minced; 1/2 inch galangal ( Malaysian aromatic ginger), minced; a few spring onions, cut very fine; 1 cup pineapple cubes, completely drained; salt to taste; 2 tbsp olive oil.

Saute onions and gingers till nice smell arises. Add the rice and stir fry gently till dry. Gently stir in the pineapple cubes and mix well, keeping a few for garnishing. Add the spring onions and salt. Give it a quick toss and serve piping hot. Can easily make from scratch for a large party in which case, cook the rice overnight and dry on a flat tray in the refrigerator. Next day follow the above instructions and voila, you have a piece de resistance for your guests!

Seasonal Prelude

A Red Christmas
Christmas is coming and excitement is in the air. The earth is blessed and all because of a baby boy born in Bethlehem many years ago. While we begin to shop for gifts, sing carols and plan our Christmas menu, let us remember the true meaning of Christmas and relect on that glorious message "Peace on Earth and Goodwill To All Men!"

My theme this year is "the colour red", so am making only red eats. Today am including two recipes. The Red Velvet Recipe is Serita's and I have changed it into Red Velvet Fruit Cake and also included a recipe for Designer Coffee Brownies made by Ranita who is fast mastering the art of baking. Her brownies are delicious and there's always someone waiting to devour them or pack them up and take them home. The same goes for the Red Velvet Cake. It looks beautiful and you can't help admiring it before you pop it into your mouth!

Red Velvet Fruit Cake

The Recipe : 200 gms each of flour, caster sugar, green tuitti fruitti, black currants, black raisins, green cherries, white preserved pumpkin and broken nuts, 4 eggs, 250 gms salted butter, 1 tsp. mixed spice powder, ½ tsp. baking powder, 2 tbsp light cocoa powder, 1tsp vanilla, 4 tbsp brandy/rum (optional), 25 ml red food colouring . NB; I prefer salted butter as the taste is more balanced, not too sweet, just right.

Chop fruits and soak in brandy or rum overnight. I always have presoaked fruits ready at hand. Sieve flour, cocoa, spice powder and baking powder into large bowl. Add rest of the ingredients and stir till smooth and glossy. Batter must be a beautiful, rich, dark red. Bake at 150 C for 40 or 45 minutes or untill skewer inserted in centre comes out clean .

Admire their colour and enjoy eating them.

Ranita's Designer Brownies

The Recipe:

250 gms salted butter; 250 gms dark chocolate, chopped; 3 tbsp nescafe (instant coffee) dissolved in 1/8 cup of hot water; 1 cup brown sugar; 4 eggs lightly beaten; 2 tsp vanilla essence; 1 cup self raising flour; 2/3 cup chopped nuts.

Preheat oven to 180 C. Grease and line a 12" by 6 inch rectangular baking tray.

Melt butter and chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Add coffee and sugar and stir until sugar has almost dissolved. Remove from heat and keep aside. Beat in the eggs, vanilla and a pinch of salt. Fold in the flour and nuts. Bake for 25 minutes or until skewer inserted in centre comes out clean. Cool 10 minutes in tin and cut into tiny squares. Sprinkle a some instant coffee over the squares and serve as a dessert. Since these brownies are so rich, we skip the topping. Those who have a very sweet tooth can drizzle coffee butter icing or melted chocolate over the cubes. Watch out how many you eat!