Let's welcome this New Year with a toast-  'HAPPY NEW YEAR 2020', with my home-made Grape Wine.  Also my blog 'ESSENCE OF LIFE- FOOD' is stepping into its 4th Year of blogging.   
      Wine Making is an art by itself which requires precise tips, cleanliness & a whole lot of patience. This is a simple homemade Grape Wine with just Grapes and Sugar, making your beverage all-natural. If done perfectly the taste of your home brewed Grape Wine is sure going to astonish you.
    Grape Wine is one of our family recipes.  A call for a festival, occasion or celebration, comes along with it is home-made Grape Wine.  We always plan ahead and make this wine specifically for the occasion.  My MIL buys two varieties of Grapes for the purpose, Sweeter ones and slightly sour Grapes and combine it up together for the homemade Grape Wines.  Brew it for a few months and there you go with a fine home-made Grape Wine to brighten up the party.
     As believed, tedious looking recipes needn't be always difficult to incorporate and I have always found the fact true. I thought Pickles/Wines which has to be stored for a long time take a lot of cooking and meticulous measures to store it properly. But according to me, Winemaking is a simple procedure, but what we need is a lot of patience and simple steps to ensure that the wine is prepared and stored in a sterile manner. Choose the containers for Winemaking Porcelain/Glass Jars works perfectly well. They must be really clean and dry. I simply wash the containers, sterilize it with boiled water and wipe with a dry cloth.


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Recipe Type - Wine
Difficulty - Medium
Yields - 3-4 Bottles
Author - SM

Preparation Time - 30 -45 Minutes
Brewing Time for Wine - 3 Months - 1 Year.

HOMEMADE GRAPE WINE 

 

INGREDIENTS :

Grapes  -  1 Kg
Sugar  -  1/2 Kg
Boiling Water  -  5 Ltrs
Yeast  - 1 Pckt
Cinnamon Sticks - 8-10 big pieces (Optional)
Wheat Kernels - 1 Tbspn
Beet Root - a Small One.

METHOD :

• Select the Grapes, discard any rotten grapes.
• Wash the Grapes thoroughly.
• Remove the stems.
• Crush the Grapes to release the juice and add it into a large glass or ceramic jar.
• Add Sugar, and Pour 5 litres of boiling water into it and leave it aside for 12 hours.
• Activate the Yeast by putting it in warm water and 5 Tspns of Sugar.
• Add activated yeast to the Wine Mix after 12 hours
• Can add some extra Sugar and few sticks of Cinnamon & Wheat Kernels to add more sweetness and flavour to the Grape Wine.
• Cut Beetroot into small pieces and add it into the Wine.  This is will help you to get bright red coloured wine naturally.
• Stir it every day for a week.
• After a week strain and press the juice out of the mixture and bottle it. 
• Keep the bottles tightly closed.
• Store them in a dark and dry place for a month.
• Re-bottle the clear wine leaving the sediments behind for another one month. 
• The Grape Wine should be filtered properly at this stage.
• Taste the Grape Wine after two months, add sweetness and flavour if needed.
• Do the above process until there are no sediments left.
• Good quality Grape yield best Grape Wine. 
• Like most of the wines, it will improve with age.

NOTES :

• Crushing the Grapes will yield more flavour and body to the wine.
• Some variety of Grapes are naturally sweeter, so adjust the amount of sugar accordingly.
• I used Red Globe Grapes for the wine
• I just used normal yeast, as it is very difficult to get wine yeast in my area.
• Stirring the wine is very important for the fermenting process.
• Store them in clean and dry bottles in a moist free place.
• As I am staying in a tropical area, my wine brewed up sooner. But I strictly followed the regime.
• I did not use any artificial colours, food preservatives or enhancers in this Grape Wine.
• The colour and flavour, which I got naturally out of it were more satisfying.
• The colour of the wine totally depends on the colour of the Grapes.
• Adding Beetroot also help you to get the preferred colour naturally.  But it is purely optional.

PRAWN & POTATO MASALA

      This Prawn & Potato Masala is a simple side dish which goes along with both Roti & Rice.  This is a Spicy dish well flavoured with spices like Fennel & Pepper.  Most of the Prawn/Shrimp recipes I cook accentuate the taste of God's Own Country.  Mainly because we have grown up eating it that way.  But this recipe is a simpler version which is quite easy, prepared with simple ingredients and requires no marination. To truly say this is my husband's Bachelor Cooking version of Prawns Masala. Obviously, most of the non-vegetarian recipes come along with Potatoes at home.  It is like a taboo if I don't add Potatoes in non-veg Curries and when my husband cooks no wonder it would surely be a Non-Veg Curry with a default add-on - 'Potatoes'.
     One main factor, we have to consider while cooking Prawn is to maintain the texture.  It should turn out to be soft and succulent once cooked and not chewy or rubbery. So the trick is to cook the Prawns quickly.  Longer you cook the Prawns/Shrimps they turn out to be chewy.  This Prawn Masala is a spicy Prawn Curry cooked in an Onion & Tomato gravy along with mild spices which yield a delicious and flavour-filled Prawn Masala. I have added pre-cooked Potatoes into this Prawn Masala.


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM


Preparation Time - 25-30 Minutes
Cooking Time - 15-20 Minutes


For more recipe on SEAFOOD, Click here...

HOW TO COOK PRAWN & POTATO MASALA

PRAWN & POTATO MASALA

 

 

INGREDIENTS :

CHICKEN CURRY WITH COCONUT MILK

     Chicken Curry is the most frequented Non-Vegetarian side dish in Indian Cuisine, though it is catered with different names, flavours & tastes.  You tweak one or two ingredients into the Curry and there you go with a completely new recipe with a fresh flavour profile. Such is the versatility of these curries & especially Chicken is a flexible meat when it comes to cooking. This Chicken Curry with Coconut Milk is one of our family favourite, prepared with fewer ingredients and above all, it is my favourite dish for the most important reason being - it can be cooked within 20-30 Minutes. When you are cooking up a lot of dishes for a celebration or an occasion, then this Chicken Curry can be easily incorporated into the menu for two good reasons:

• Quick to prepare
• Fewer Ingredients
• Suitable Side Dish for both Roti, Rice etc., & etc.,

     This simple Chicken Curry cooked in Coconut Milk goes well with all types of Indian Bread like Rotis, Naan, Kulcha, Chapatis, Parathas & Parottas and Tiffin Items like Idli, Dosa, Uthappam, Vellayappam, Idiyappam and Puttu.  Also, it is a good accompaniment along with Rice, Pulaos and Biriyanis too. The best about this Chicken Curry is that it is authentic and a flavour-filled Curry justifying the very nature of Indian spices added into it. At the same time enhancing the overall taste & aroma of the Curry with a rich & creamy texture.
      This Chicken Recipe is prepared with Pan-seared Chicken Pieces, simmered to perfection in an Onion Tomato base with mild spices and richly laced with Coconut Milk. Every time I cook Chicken Curry,  I usually Pan sear the Chicken Pieces, which gives a perfectly cooked juicy and succulent chicken pieces in the Curry.


For more CHICKEN Recipes, Click here...


Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

HOW TO COOK CHICKEN CURRY WITH COCONUT MILK

CHICKEN CURRY WITH COCONUT MILK

INGREDIENTS :

Chicken - 1/2 Kg.
Onion - 1 No.
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspns
Garam Masala - 1 Tspn
Thin Coconut Milk - 1 Cup
Thick Coconut Milk - 1 Cup
Oil - 2 Tbspn
Salt - to Taste
Sugar - a Pinch

For a detailed step-by-step process on HOW TO MAKE COCONUT MILK, Click here...

For Masala Paste :

Shallots - 8-10 Nos.
Ginger - 1" Piece
Garlic  - 6-8 Cloves
Green Chillies - 3-4
Fennel Seeds - 1 Tspn

Spices:

Cloves - 3 Nos.
Cinnamon - 1" Stick
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Cardamom - 2 Nos.

To Garnish :

Coriander Leaves - Few

PREPARATION:

• Clean, Wash and Cut Chicken into small pieces.
• Grind the ingredients mentioned under 'For Masala Paste' into a fine paste and keep it aside.
• Finely chop the Onions & keep it aside.

METHOD:

• Heat Oil in a Pan, splutter the ingredients mentioned under 'Spices' and Curry Leaves on a very low flame.
• Add Chicken pieces to the oil along with a dash of salt and pan sear the pieces.
• Toss the Chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil for about 5-8 minutes.
• Then add finely chopped Onions and saute until onions turn translucent.
• Pour the ground 'Masala Paste' to the above and give a quick stir.
• Leave this on a low flame for about 5-7 minutes & fry until aromatic.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Add a dash of Salt, a pinch of Sugar and mix well.
• Pour in the Thin Coconut Milk and cook on a low flame until Chicken pieces turn soft and well cooked.
• Once the Chicken pieces are well cooked, pour in the Thick Coconut Milk.
• Cook this on a low flame until the Chicken Curry reaches the desired consistency.
• Switch off the flame and garnish Coconut Milk Chicken Curry with finely chopped Coriander Leaves.
• Serve Chicken Curry with Coconut Milk hot. 
• Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chicken Curry with Coconut Milk can be paired with Pulao, Ghee Rice, Vegetable Brinji Rice etc.,

 NOTES :

• Adjust the amount of Spices as per your taste preference.
• Can add Boiled & Cubed Potatoes to this Chicken Curry.
• Pan searing yields soft & succulent Chicken Pieces.
• Grinding Onions along with Spices gives you a rich gravy.
• Adding Sugar is totally optional.
• I have used homemade fresh Coconut Milk in this Curry.

VEGETABLE BRINJI RICE

     Vegetable Brinji Rice - aromatic, flavour-filled, rich rice dish cooked with ample of spices,  Coconut Milk and ground Coconut paste.  This is a deliciously rich dish, a sibling of the one & only Biriyani.  But what makes this Brinji Rice unique and different from Biriyani is that the Rice is cooked in Coconut Milk/ground Coconut Paste. Usually, Brinji Rice is cooked as such or along with Vegetables.
     The first time I came across with this Brinji Rice was during our House Warming Ceremony. I still remember the aroma and richness of the dish.  Though being a simple Vegetable Rice Dish, it had done complete justice in capturing my taste buds. The cook had added ground Coconut & Spice paste.  They had added a tinge of the same Coconut paste in Onion-Curd Raitha which was served along with this Vegetable Brinji Rice. It tasted awesome and to date, I remember the wonderful taste of that Brinji Rice & Raitha.  Then when I came across with a recipe of Brinji Rice in a Tamil Magazine.  I tried it and I felt it similar to the Vegetable Biriyani, but with a unique flavour and an incredible texture.
     After few corrections, until I thought I got the same taste as the Brinji Rice cooked for our House Warming Ceremony, I finally got stuck to the recipe which fancied my taste buds.  I usually cook this Brinji Rice with Jeeraga Samba/Basmati Rice. I recently got a packet of Chinigura Rice from Indian Stores and was waiting to cook something with that rice.  Then it occurred to me that Vegetable Brinji Rice would be a good choice. So this recipe is cooked with Chinigura Rice and the Rice: Water Ratio I used was 1:11/2 Cups.
     I often cook this Vegetable Brinji Rice in a Rice Cooker. I sauté all the ingredients in a pan, then transfer it into the Rice cooker along with the boiled Water & Coconut Milk. It can also be cooked in a Pressure Cooker.  Allow it to cook for a whistle on a high flame and then lower the flame and cook for another 10–12 minutes. The Rice Water Ratio - 1: 11/2 cups, suits well for both the methods.  But cooking in a Sauce Pan is more flexible.  Fewer ingredients and very less time to cook is the highlight of this one-pot meal.  Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish.


For more BIRIYANI & PULAO RECIPES, Click here...


Cuisine -South Indian
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK VEGETABLE BRINJI RICE

VEGETABLE BRINJI RICE

INGREDIENTS:

For Vegetable Brinji Rice:

Chinigura/Jeeraga Samba Rice/Basmati Rice - 2 Cups
Carrot - 1/2 Cup
Beans - 1/4 Cup
Green Peas - 1/4 Cup
Potato - Few Pieces
Onions - 1 No.
Green Chillies - 3-4 No's.
Coriander Leaves - Few
Mint Leaves - Few
Coconut Milk - 1 Cup
Water - 2 Cups
Salt - To Taste
Ghee -  1 Tablespoon

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

For Coconut Paste:

Coconut - 1/4 Cup
Fennel Seeds - 1 Teaspoon
Green Chillies - 2 No's.
Garlic - 7–8 Cloves
Ginger -1" Piece

Spices:

Ghee - 3 Tablespoons
Cinnamon (1") - 2 Stick
Cloves - 5-6 No's.
Cardamoms - 3 -4 Pods
Bay Leaves - 2 Leaves

PREPARATION:

• Wash the Jeeraga Samba/Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Peel and dice Carrots & Potatoes into small Cubes, Cut Beans into 1/2" long pieces & keep it aside. 
• Wash and drain the Green Peas.
• Grind the ingredients mentioned under 'For Coconut Paste' into a fine paste.

METHOD:

• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
• Add the ground Coconut Paste and sauté until the raw flavour goes, and it turns fragrant.
• Now add in the chopped Vegetables and give a quick stir.
• Drain the soaked Rice and add it to the above.
• Fry this for about 5–7 minutes on a very low flame.
• Pour in the Coconut Milk, boiled Water, Salt and mix well.
• Allow it to boil.
• Add finely chopped Mint & Coriander Leaves.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• Allow it to cool for a few minutes.
• Add the remaining 1 Tablespoon of Ghee to the cooked Brinji Rice and fluff it up.
• Serve Vegetable Brinji Rice with Curd-Onion Raitha along with any kind of vegetarian or non-vegetarian curries.

VEGETABLE BRINJI RICE

NOTES:

• I have used Chinigura Rice in this recipe. Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.
• Can substitute half the amount of Ghee with Oil.
• Adding Mint and Coriander Leaves are purely optional.
• Adjust the number of Green Chillies to suit your spice preference.
• I have added both Ground Coconut Paste & Coconut milk to cook this Vegetable Brinji Rice.
• If you do not prefer to add Coconut Paste, avoid Coconut & grind the other ingredients into a fine paste and follow the process.

    *Jeeraga Samba/Kaima/Jeerakasala rice is a short-grain rice, commonly used in some parts of South India & Sri Lanka for making biriyani and ghee rice. This rice makes the Biriyani unique. It is called as Jeeraka Samba Rice in Tamilnadu. You can use Basmati rice/Chinigura Rice instead. If the rice is old enough, then the perfect Rice Water Ratio would be 1:11/2.  But some quality of rice requires 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.

APPLE SMOOTHIE

     Apple Smoothie is an absolute bliss to taste buds, a delicious way to treat yourself in the morning. is a tasty and nutritious way to start your day.  It will help you feel fuller and all the more it is a guilt-free drink less in Calories. This kids-friendly fresh fruit smoothie recipe is a simple blend of Apple, Dates, Milk, Almond and Honey. This is a quick fix drink, comfortable and refreshing.  The natural sweetness of this fruit serves best to be served as an after-meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Apple Smoothie I have used a Red Apple and have sweetened the Smoothie with Dates and Honey.  I usually use Milk in my smoothie recipes, can substitute Milk with Almond Milk/Yogurt too.

RED APPLE

      Apples as such are loaded with nutrients and is loaded with Minerals, Proteins & Fiber. They help prevent digestive problems, help regulate blood glucose and good cholesterol. Apples are loaded with dietary fibre, which helps to decrease the chance of Constipation & Colon Cancer. Apples also help Lower Cholesterol Levels, ease Digestion, reduce Liver and Digestive tract issues. Apples are rich in Antioxidants, including Flavonoids and Polyphenol. Antioxidants are disease-fighting compounds. Because of this, Apples are believed to prevent various forms of cancer and DNA damage.  Scientists believe these compounds help prevent and repair oxidation damage that happens during normal cell activity. Apples are also full of a fibre called pectin. Pectin is classed as a soluble, fermentable and viscous fibre, a combination that gives apples a huge list of health benefits.

To read more about the HEALTH BENEFITS OF APPLE, Click here...


Recipe Type - Smoothie
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes


For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE APPLE SMOOTHIE

APPLE SMOOTHIE

INGREDIENTS:

Apples - 2 Fruits
Almonds - 4-5 Nuts
Milk - 2 Cups
Dates 3-4 Nos.
Sugar/Honey - 1/4 Cup
Ice Cubes - 1 Cup

METHOD:

• Peel, core and discard the seeds.
• Cut the Apples into cubes.
• Blend the Apple Cubes, Dates, Milk, Ice cubes and Sugar/Honey in a blender. 
• Puree until all the ingredients are smooth, creamy, and sugar is well dissolved.
• Pour it out into serving glasses.
• Served Apple Smoothie chilled.

NOTES:

• Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
• Can substitute Sugar with Honey.
• Apples are naturally sweet, can prepare the smoothie without any additional sweeteners.
• Adjust the amount of Sugar/Honey to suit your taste preference.
• Adding Almonds to this Smoothie is purely optional.
• Substitute Milk with Yogurt/Almond Milk, if you prefer.
• Can add a tinge of Cinnamon in your Apple Smoothie, if you prefer.
• Drink it immediately for better taste because it will turn brown within half an hour.

Selecting & Storing the Apples

• While buying Apples look for the firm, brightly coloured apples having no bruises, damages, shrivelled skin etc., 
• It is always better to prefer individual apples over the pre-packed ones. This way you’ll be able to smell the apples. 
• Never buy the apples that smell musky.
• Store Apples in your refrigerator. Wrap the apples up in a plastic bag and place them in the coldest area of your refrigerator after sprinkling them with water.  If you store the apples properly, it will stay fresh for almost 2-3 weeks.
• Normal room temperature can also be quite suitable for storing apples for a short time. Just make sure to check them regularly since they will ripen more rapidly at room temperature.
• Apples can speed up the ripening process of other fruits as it emits a natural gas called Ethylene. To use these ‘ripening’ benefits of apples, wrap it up along with the unripe fruit in a plastic bag.

CHRISTMAS FRUIT CAKES FOR THE SEASON

       CHRISTMAS - a Season filled with Colours, Celebration & good food.  Most of us would have been getting ready for the Season with our own fares for Christmas.  Maybe it is with presents, decorations or with food - Roasted Turkeys, Baked Potatoes, Christmas Cakes, Puddings, Cookies, Truffles etc., When the Season begins, I usually get ready with the preparation for Cake & Wine.  Winemaking starts months before Christmas and as for Cakes, I start a month before by soaking the dry fruits in my home-made Wine. No festival, family function or celebration is complete without these Fruit Cakes in our family,  We start the celebration by toasting a homemade Wine and a piece of Fruit Cake.
     Fruit Cakes have a rich heritage and an age-old history, it has been a custom of preparing and consuming this cake from time immemorial.  The rich tradition and heritage along with its rich taste have made it a treasured Christmas treat in Christmas and New Year Season. Fruit Cakes are traditionally made with chopped Candied Peels, Dry Fruits, Nuts and Mild Spices.  Some recipes call for dry fruits and nuts soaked in spirits like Brandy/Whiskey/Rum/Wine. A cake which has fruits in it has come to be called Fruit Cake. Christmas Fruit Cake/Plum Cake is so synonymous to Christmas Treats around the world. And mostly these cakes are also served during Weddings and celebrations. It is colloquially called by the name Plum Cake in Kerala.

For more CHRISTMAS RECIPES, Click here...

      I have given three different versions of Fruit Cake which suits to be baked for the Season.  A Rich Fruit Cake Recipe which I usually make, a tried & tested recipe. Another one is my MIL's classic Christmas Pound Cake which is our family recipe.  These Fruit Cake Recipes can be made with alcohol or as a no-booze Fruit Cake.  And the next recipe is a Light Fruit Cake Recipe which suits to people who do not prefer rich Fruit Cakes. The first step starts with soaking the dry fruits in Alcohol/Orange Juice/Tea.


    

HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE

HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE

      Traditional Christmas Cakes have a lot of pre-soaked fruits in alcohols like Rum, Vodka, Brandy, Wine etc.,  Rich Fruit Cakes can be prepared in a Boozy, Non-Boozy, Citrusy or even can be flavoured with Tea.  So many versions & varieties to suit the glitter and glamour of the so-called Festive Season. I soak the Dry Fruits for the Christmas Cake with my homemade Wines at least a month before. Initially, I started soaking the dry fruits in fresh Orange Juice, then gradually tried my hand with Wines.  But yet to try with Rum/Brandy/Vodka.
      If you are in short of time, no worries soak the dry fruit just a day before preparing the Christmas Fruit Cake.  As such there are no strict rules in what type of dry fruits/nuts/spices we use, the soaker, soaking duration and method of preparation.  It all goes with your whims and fancies. Above all convert it to suit your preference and adjust along with your time constraint.  What we need is a good Christmas Fruit Cake which tastes and feels good for the Season.
For a detailed step by step process on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKES, Click here...  

     

CHRISTMAS FRUIT CAKES FOR THE SEASON

RICH CHRISTMAS FRUIT CAKE/KERALA PLUM CAKE

RICH CHRISTMAS FRUIT CAKE/KERALA PLUM CAKE

      According to me, Christmas treats should still have the holiday flavours & colours sticking on to the tradition.  So I stick onto the family tradition making our all-time favourite Christmas Fruit Cakes for the Season.  Mostly I bake these fruit cakes only during Christmas and I  would rather stick to a tried-and-tested recipe. This Rich Fruit Cake recipe is what I usually bake for Christmas and was perfected through the years.  The alcohol in the cakes ensures they can be kept longer and enhances the taste of the Fruit Cake.
     Whilst I stick onto certain family traditions like Caramelizing the Sugar to Dark Brown in colour for the Christmas Fruit Cake. This gives a dark colour and body to Cake.  You can get easy by adjusting the colour by Caramelizing the Sugar to your preference.   Christmas Fruit Cake/Kerala Plum Cake on its own is a tempting symbol of indulgence, lacing along and profoundly displaying the traditions.  Ready to knock you out with its taste, flavour, texture and aroma, making you addictive from every bite, this boozy cornucopia hides within itself layers of flavours, from dry fruits soaked in Raisin Wine, Nuts, Spices, Vanilla and Dark Caramel
     Try this wonderful recipe for this season and treat yourself with a sweet indulgence synonymous to Christmas.

For a detailed Recipe on RICH FRUIT CAKE/KERALA PLUM CAKE, Click here...

CLASSIC CHRISTMAS POUND CAKE

CLASSIC CHRISTMAS POUND CAKE

     Pound Cake is the oldest way of Baking a Cake that it date backs to the 1700s. Pound Cake the name itself holds the recipe within. Ok, why is it called a Pound Cake?  Let's get into the fact - a Pound of Flour, a pound of Butter, a Pound of Sugar and a Pound of Egg(Ya, you heard it right, a pound of Egg). So much of measurement for a cake!  That's literally too much!  No, the fact is that the measurement for every ingredient remains the same in a Pound Cake.  So the ratio lies in your hand. Take it as a Cup or a Kilo keep the ratio same for all the ingredients.  It sounds pretty simple.  A simple Pound Cake Recipe can be taken as a baseline and converted into quite a lot of variations.  Convert it into Chocolatey Chocolate Cakes, Rich Fruit Cakes, Flavoured cakes like Vanilla/Strawberry/Pandan/Banana, Citrusy Cakes with Orange/Lemon... the sky is limit when it comes to the twist of flavours while baking a Pound Cake.  It is a foolproof recipe.
     But what I like the most about a Pound Cake is how successful it is at liberating the amateur baker from the strict rules of recipes. I literally started my baking with a Pound Cake Recipe.  My MIL's cake recipe for every flavour, a simple Vanilla Cake/ a Chocolate Cake and her default traditional Kerala Plum Cake, for all of the Cake Recipes she follows the Pound Cake formula. Simple, yet rich and moist.  This Classic Christmas Pound Cake is our family recipe & my MIL's speciality.
     Classic Christmas Cake camouflaged with a simple Pound Cake Recipe converts the traditional cake into a simple baking task. 


For a detailed Recipe on CLASSIC CHRISTMAS POUND CAKE, Click here...

LIGHT FRUIT CAKE

LIGHT FRUIT CAKE

     This Light Fruit Cake Recipe is an absolute treat with a blend of flavours, rich, moist and a wonderful combination of colour & taste in it.  If you dislike Rich Fruit Cake, perhaps you should try this Light Fruit Cake. It will change your mind about your distaste for Fruit Cakes.
    Fruit Cakes come into the limelight during Christmas, Weddings, Christening and if you are in a mood for a lighter version of Fruit Cakes for certain occasion, this Light Fruit Cake comes handy. This is slightly different from the Traditional dark & rich Fruit Cake.  Most of the recipe remains the same except for that, we do not add Caramel in this Light Fruit Cake and as the name calls for LIGHT FRUIT CAKE -  we try to keep most of the steps to make this cake light or all the more light coloured.  You can also prepare the recipe, by not adding spices if you do not prefer to.
     In this Light Fruit Cake recipe, I have used Brown Sugar as I like my Light Fruit Cake to be in light golden brown in colour, can substitute it with White Sugar/Castor Sugar. Light Fruit Cakes prepared with White Sugar yields light coloured cake.  Also, I have not soaked the Dry Fruits in Alcohol/Orange Juice, but have used Orange Juice to alternate between the dry ingredients while mixing the Light Fruit Cake Batter. Alternatively can soak the Dry Fruits in Light Coloured Wine for overnight or up to weeks or months.  I have used Light Coloured Dry Fruits like Golden Raisins, Dried Apricot, Peaches, Tutti Frutti, Dried Cranberries and Nuts like Cashew nuts & Walnuts.  Dust the Chopped Dry Fruits and Nuts in the Flour used to bake the Cake, this avoids the ingredients getting sunk to the bottom of the cake.

For a detailed Recipe on LIGHT FRUIT CAKE, Click here...

     Enjoy the Season with Food & Wine, when it comes to Cakes and Desserts, human mind rejuvenates instantly.  Here is a cake, which is perfect for the season - Light & yet it fits into the Seasonal module.



 

HOW TO MAKE CARAMEL SYRUP

     I think recently I have been using the phrase 'Homemade/How to Make' a lot.  Few recipes which suited the Season, and making the ingredients from Scratch for my Christmas Cake gave me a thrill. Anyway, this is a quick recipe of an easy Caramel Syrup that can be used to add huge amounts of flavour to baked goods and beverages.  As we are in a festive mood with Christmas nearing by, I felt I had to stock up few items which would make my Fruit Cake making an easy task with the much-needed flavour, texture & aroma.  Writing about Caramel Syrup during the Season seemed to be just & must, as I have had quite a lot of mishaps while making Caramel during my early days of cooking.  I have ended up with Burnt, Crystallized, Lumpy Caramel Syrups during my attempts.  It took time and a few experienced techniques from an expert cook before I perfected it.
     I would suggest not to confuse Caramel Syrup with Caramel Sauce, which has cream added into it after cooking.  And it is not Butterscotch too, which is made by adding Cream & Butter to Caramel. This recipe is for a Simple Caramel Syrup - clear, deep flavoured, translucent golden or slightly dark brown in colour. As for Western Baking they use Golden Syrup/Treacle to add fullness and colour to Traditional Christmas Cake, our family tradition calls for adding Caramel Syrup while making Rich Fruit Cakes. And our family norm fixed by my MIL's Mother, Clemmie Thaathi, is that the Caramel Syrup should be dark brown in colour while using it for Christmas Fruit Cakes. Caramelize the Sugar to your preferred colour choice - golden amber to golden brown to dark brown. Certain recipes call for certain Colours & level of Caramelization. But the basic cooking method remains the same.
     This Golden coloured Caramel Syrup could be poured over Pancakes and French Toasts. It can even be drizzled over Pop Corns. It can be added to your favourite coffee or tea for a perfect Caramel Latte. Try to be bold and adventurous and use it in place of simple syrup when you’re preparing a Cocktail. You may need it even while making certain Wines like Ginger Wine, which would give the colour & body to the Wines.  This Caramel Syrup exceptionally gorgeous when drizzled over cakes or Puddings. This is a basic Caramel Syrup you may need while making Creme Caramel/Caramel Pudding. Darken it up slightly to brown/dark brown as per your preference to add colour & body to your Traditional Christmas Fruit Cakes.


Recipe Type - Caramel Syrup
Difficulty - Medium
Author - SM


Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes

HOW TO MAKE CARAMEL SYRUP

HOW TO MAKE CARAMEL SYRUP

INGREDIENTS:

For Caramel Syrup:

Sugar - 1 Cup
Water - 2 Tablespoons
Warm Water - 1/2 Cup

METHOD:

• In a heavy-bottomed pan, combine 1 Cup of Sugar & 2 Tablespoons of Water.
• Heat it & let the sugar melt on a medium flame. Do not stir.
• Allow the mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and become GOLDEN AMBER in colour.
• Or wait until the colour of the caramelized Sugar becomes GOLDEN BROWN to DARK BROWN. (If using it for Christmas Fruit Cakes).
• Meanwhile, warm up 1/2 Cup of Water. Do not boil.
• Remove the caramelized sugar from the fire and slowly (carefully) pour in the warm water into it.
• Place the pan over the flame again and boil it on a medium flame for about 5 minutes.
• Switch off the flame and allow it to cool.
• Transfer the Caramel Syrup into Clean airtight bottles.
• If covered and stored properly in a refrigerator, the Caramel Syrup will stay good for a longer period.

NOTES:

• Caramelize the Sugar to your preferred colour choice - golden amber to golden brown to dark brown.
• I have used White Sugar in the recipe.  For a bolder colour, choice can use Brown Sugar.
• At the initial stage, do not stir Sugar and Water.
• Do the whole process on a medium flame.
• Carefully pour warm water into the caramelized sugar. Do not use hot water or cold water for the purpose.
• Utter care should be taken while pouring the warm water into the caramelized sugar, as the liquid may splash and cause burns.
• Caramel can be prepared earlier and refrigerated.
• Stays good for a longer period if stored properly in a refrigerator.

HOW TO MAKE CANDIED ORANGE PEELS

     Most of the Traditional Christmas Cakes, Puddings, Cookies call for Candied Citrus Peels. Simmer a few Orange/Lemon Peels in Sugar Syrup and there you go with flavourful Homemade Candied Peels. All you need is just a few Orange/Lemon/Grape fruit Peels, a bit of time & patience.  It is so easy to make and much more flavourful than the store-bought Candied Peels.  I even felt that the homemade Candied Peels aren't bitter and had a complete essence of citrusy notes captured in it.   And if you are so intent on capturing as much flavour as possible in your recipes and mindful of preserving fresh fruits in the most possible way, then never ever throw away the Orange/Lemon Peels. You can easily preserve it by candying the peels,  drying it up and use it up in for baking or snacking.
     Mixed Peels/Candied Peels are one popular ingredient in British Baking.  It is nothing but Candied Orange/Lemon/Grapefruit Peels.  These candied peels give the needed intense Citrusy flavour to the dish it is added into.  I love the brightness and the aroma of these Candied Peels.  But the store-bought ones always end up with a note of bitterness.  So I was sceptical & used very less amount of Candied Peels while baking Fruit Cakes.
      Whenever Oranges are in abundance in the market (during Lunar New Year), I always end up thinking I should make Candied Peels.  But the lazy bone in me procrastinated the idea and somehow I have come to a juncture I made it at last. But to my wonder homemade Candied Peels didn't have the nasty bitterness, but had a lovely fragrance of sharp citrus.  The Candied Orange peels were Sweet, flavourful treat perfect for adding into Christmas Fruit Cakes, Puddings, Cookies & Muffins. It was worth the effort. I could even eat some Homemade Candied Peels as such.


Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 30-45 Minutes 
Soaking Time - 12-15 Hours/ Overnight

HOW TO MAKE CANDIED ORANGE PEELS

HOW TO MAKE CANDIED ORANGE PEELS

INGREDIENTS:

To Cook the Orange Peels:

Orange Peels - 3 Cups
Water - as Required

For Candied Orange Peels:

Sugar - 2 Cups
Water - 1-11/2 Cups

METHOD:

• Peel the Oranges, trim off the white (pith) from the underside of the peel. 
• Chop the peels into small cubes & Keep it aside.
• I used about 3 Cups of Orange Peels.
• Boil enough of Water in a pan. Once it starts to boil, add chopped Orange Peels.
• Boil it on a medium-low flame for about 3-5 Minutes. 
• Switch off the flame, discard and drain the water.  Reserve the blanched Orange Peels.
• Repeat the process 3 more times.
• This helps to get rid of the bitterness in the Orange Peels.
• The Orange Peels should change colour and should have turned translucent
• Drain the Orange Peels in a Colander and keep it aside.
• Meanwhile,  Boil 2 Cups of  Sugar in 11/2 Cups of Water in a pan. 
• Boil the Sugar Syrup on a medium-low flame.
• Once Sugar is completely dissolved and it reaches one-string consistency, add the Orange Peels into the Sugar Syrup. 
• Cook this on a medium-low flame for about 12-15 Minutes until the Orange Peels are cooked and it has absorbed most of the Sugar Syrup.
• The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
• I cooked until the Sugar Syrup got completely absorbed by the Orange Peels.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Leave it aside in a wire rack to dry for 12-15 hours/overnight.
• Candied Orange Peels would have absorbed the Sweetness and would have turned dry.
• Soak it up in a Paper Towel for a few minutes if you feel the Candied Orange Peels to be moist.
• Mine was totally dry and had the perfect texture.
• Store it up in clean Airtight containers.
• For longer shelf life, store it in a refrigerator.
• Can use it in Cookies, Fruit Cakes, Buns, Bread Loaves, Ice creams etc., 

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

HOW TO MAKE CANDIED ORANGE PEELS

NOTES:

• I have used the Peels of Navel Oranges.
• Can prepare Candied Peels with Lemon Peels, Grapefruit Peels etc.,
• I cooked until the Sugar Syrup got completely absorbed by the Orange Peels.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Save the Syrup & use in cakes, sauces and drinks. Goes well while making Teas.
• Candied Orange Peels are best the first week or two after they are made, as they have most of the citrusy flavours afresh in them.
• Stays good stored at room temperature in an airtight container. 
• Candied Orange Peels can be stored for up to 3-4 Months in the refrigerator, although they may get dried out if kept longer. 
• If they get dried up, soak it in hot water or orange liqueur, until soft.
• I have made this Candied Peel for baking purpose.
• Alternatively, if you are using the Candied Peels as a SNACK. Strain and dredge the peels in finely granulated Sugar and place them on a rack to dry overnight. 
• And Cut the Orange/Lemon Peels into thin strips rather than chopping it into tiny cubes. 
• Place the Candied Peels on a rack to let dry overnight and dip them in melted chocolate for yet an another tasty nibble.