Thursday, December 31, 2015

Narthangai Sadam / Citron Rice




Narthangai (some people call as kichilikai) is a member of the citrus family. Now in the markets, you get these fresh, and oh yeah! I am a little busy making pickles with this. Narthangai is very famous for the salted pickle called as uppu narthangai. Rice flavored with this juice, is equally tasty. Trust me....it is very much like lemon rice. Those who like chitrannam (mixed variety rice) will definitely love this. Its very simple to make.





Ingredients

Rice - 3/4 cup
Water
Salt
Narthangai juice - 1/3 cup

To season

Oil - 2 tsp
Dried red chillies - 2
Mustard seeds - 1/2 tsp
Split urad dhal - 1/2 tsp
Channa dhal - 1/2 tsp
Asafoetida - 1/8 tsp
Turmeric - 1/8 tsp
Green chillies - 2, chopped
Curry leaves - 2 sprigs
Peanuts - optional



Method

Wash the rice and cook with water (1:3 ratio).  Let it cool. In the meantime, squeeze a couple of citrons to obtain 1/3 cup juice. Heat oil in a pan. Add the seasoning and when it all splutters and done, pour it on the rice.




 Add salt and the reserved juice. Mix well and eat.




Tips

The flavor is just like lemon rice. It is very very deicious if the rice is left to absorb the juice. Just leaving it, helps in the flavor enhancement.

Friday, December 25, 2015

Eggless Christmas Plum Cake

Merry Christmas to everyone! For Christmas we made this rich eggless plum cake and I am sharing here the recipe for the same to spread the joy in your families too. You will definitely enjoy making this with your family. 




Ingredients

APF / Maida - 1 and 1/2 cups
Baking powder - 2 tsp
Baking soda - 1 tsp
Salt - 1 tsp
Brown sugar - 1/2 cup
Butter - 100g (room temperature)
Tea masala spice powder - 1 tsp
Milk - 1/2 cup
Water - 2/3 cup
Apple cider vinegar - 1 tsp
Vanilla - 1 tap
Honey - 2 tbsp
Candied peel - 2 tbsp
Dried Apricots, dates, prunes - 1/4 cup each, chopped
Sultanas, golden raisins and thompson raisins, tutti fruti- 1/4 cup each
Candied cherries - 1/4 cup, chopped
Toasted walnuts - 1/3 cup, chopped



Method

Preheat the oven to 180C

Bring the water to boil in a pan and add the nuts, dry fruits (reserve the tutti fruity) and the brown sugar. Simmer for about 7-10 mins until the dried fruits have softened yet don’t turn mushy. Remove the pan from the flame and cool for 5 to 10 minutes. Then, add the butter, vanilla and honey. 



In a bowl add the dry ingredients - APF, baking powder, baking soda, salt and tea masala and mix well.Add the dry ingredients, 2 spoons at a time to the fruit butter mixture and fold well. Once all the flour is incorporated, add the tutti fruity. It will be thick. Then add milk and beat well.






Add the apple cider vinegar, mix well and pour in to a 12 cup bundt pan (grease it well ahead). Gently tap and bake for 48 - 50 min in a preheated oven (just check with a toothpick that comes out clear after inserting in). 



Cool on a wire rack. Then invert on to a serving plate. Its all ready to be served and packed to friends and family.






 Devour the rich taste of the cake and enjoy your Christmas! But make sure to give your feedback.


Tips

I used tea masala (spice powder) in the place of all the spices. This is a simple substitution but the flavour is great. It will be available in most of the Indian grocery shops.

Light or dark brown sugar can be used. The color of the cake varies but the flavour remains the same (I have made using both the type of sugar). The cake batter tends to be dark when dark brown sugar is used.

You can aslo try by creaming butter and sugar first. Then add milk, water, vanilla and honey and mix. the mixture will become curdled. But once you add the dry ingredients and mix, it will come out as a regular cake batter. Then add the dried fruits and nuts and fold well, followed by apple cider vinegar. I have tried in this method too and works fine.











One flaxed egg can also be added.

Cut the cake with care. It may crumble a little. Rest the cake well before cutting.