Christmas cake with almond marzipan and royal icing (non-alcoholic)

Christmas cake with almond marzipan and royal icing (non-alcoholic)

Christmas and cake go hand in hand. This cake has a touch of rich fruits and exotic spices like cinnamon, nutmeg and ginger. This recipe will seem to be long and complicated, but it is simple if you weigh all the ingredients well and grease/ line the cake tin before you begin.

Prepare the fruit cake

Weigh all the ingredients well

Then in pan mix dark brown soft sugar (500gm) , double cream ( 300ml) and spices –mixed spices (1 tbspn), grounded cinnamon ( 2 tbspn), grounded nutmeg (1/4 tbspn) and grounded ginger (1 tbspn). Mix well and bring it to a boil on low heat. (Do not caramelise the sugar). Remove from the heat and keep it aside

In a mixing bowl whisk eggs (6 nos) into a smooth paste now add flour (1 kg) and stir well. Add baking soda (1 tbspn) and Butter. Then add finely diced fruits like :- ( sultans -250 gms), raisins ( 250gms), Currants ( 250 gms), dried apricot ( 250gms), glacier cherries ( 250 gms ), dried pineapple ( 250 gms), citrus peel ( 250 gms) , pitted prunes( 250 gms). Mix the mixture well.

Spoon the mixture in a well prepared tin. Line the round cake tin with a parchment paper. Preheat the oven to 150C/302 F/ GAS 2. Bake the cake for 3-3 1/2 hrs. When the cake is cooked remove from the oven and let it cool in the tin

When cold, remove from the tin and feed the cake with boiled orange juice. Wrap the cake in aluminium foil and leave it in a cold dark place for 2 days. The cake can be preserved for 2 months before icing. However feed the cake everyday with small amount of boiled orange juice or cold brandy or whisky. I have made it non alcoholic by using orange juice

Marzipan the cake

In a pan add brown sugar (100 gms), cinnamon (2 tbspn), egg yolk ( 3 nos) , glucose ( 2 tbspn) mix well and boil on a low heat for 2mins. Remove from the heat and let the mixture cool. Then add finely grounded almonds (300 gms), Glycerine (2 tpsn) and icing sugar (120 gms) .

Knead the marzipan and roll into a disc. Roll the marzipan on a worktop dusted with icing sugar. The diameter of the disc should be wider than the diameter of cake

Apply Apricot jam on the top surface of the cake. Now place the cake upside down on the marzipan disc and fold from all side on the cake .Trim the excess if required.

Now turn the cake upright. You will have a perfectly flat top surface.

Prepare the royal icing

Melt butter on a low heat, add double cream, remove from the heat and pour the mixture over the icing sugar and mix until smooth.

Spread the icing over the cake and make peaks with knife (optional).

Enjoy the cake and wish you a Merry Christmas

Preparation time: 40 minutes

Cooking time: 3 hrs

Recipe: non vegetarian

Contains: Nuts

Non alcoholic

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Bombay Tawa Paneer Bhurji- Scrambled Cottage Cheese Curry

Bombay Tawa Paneer Bhurji- Scrambled Cottage Cheese

There are many ‘Khau Gallis’ (food streets) in Mumbai catering special food that can match one’s pocket and taste. Bhurji pav is one amongst them. Bhurji means without gravy, smashed or scrambled. Pav means bun. Paneer bhurji means scrambled cottage cheese. This wonderful experience of paneer (cottage cheese) is liked by the middle class and the fast food lovers in mumbai. It is one of the popular dishes at the overnight/ midnight/ late night food corners.

Many mumbaikar’s love the spicy paneer bhurji and egg bhurji. My brother Rohit loves it too.

I prefer to cook paneer bhurji in a stir fry style on a Tava/ Tawa (griddle). It is quick to prepare, I hope you enjoy cooking it .

Preparation

• Scramble 250 gm paneer
• Chop onions ( 2 nos) , tomatoes ( 2 nos ), red capsicum ( 1 nos) , green capsium ( 1 nos) , yellow capsicum ( 1nos) , ginger ( 1 inch) , large garlic ( 4-5 nos ), few coriander strands , green chillies ( 2 nos) and keep aside
• Heat oil on a non-stick tawa on high heat. Now add chopped garlic, ginger, green chillies, fennel seeds (1 tspn), cumin seeds (1 tspn) onion and sauté for 2 mins . Then add the tomatoes and sauté till the mixture secretes oil.
• Add the chopped capsicum ( red, green and yellow). Mix well. Let the mixture cook for 5 mins
• Now add scrambled paneer
• 


• Add kitchen king masala (1 tspn ) or paav bhaji masala ( 1 tspn), turmeric ( 1 pinch), chilli powder ( ½ tspn) . Stir well for 2 mins
• Add lemon juice and salt to taste
• 


• Garnish with coriander
• Serve hot with pav

Serves: 4

Recipe : Vegetarian , Vegan

Cooking time: 20 mins

Preparation time : 20mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Goan Prawn Curry

Goan Prawn Curry

Malvan is a town in the coastal area of Maharashtra called Kokan . The 96k Marathas in Kokan have a typical style of cooking prawn curry. The receipe includes a lot of red chilli, coriander seeds, grated coconut and kokum. Kokum-the purple berry is a speciality of kokan , it is used as a souring agent. When it comes to red chillies, I prefer using Sangmeshwar chillies or Kashmiri chillies.

Prawn curry is my brother- Rohit’s favourite, hence I take great pleasure in preparing this curry .

Preparation

• Red paste : Soak in water : (3 tbspn) coriander seeds, (7-8) red chillies, (2-3) garlic cloves, (1inch) ginger, (1 tbspn) cumin seeds , (1 tbspn) fennel seeds and few coriander leaves . Soak well and blend into a smooth paste.
• White paste : Cut onion ( 1 nos) in slices, add grated coconut (1 cup) , coconut milk (400 ml) and blend into a smooth paste.
• Clean and wash prawns ( jumbo king prawns 200gm) well. Remove the shells and devein them . Marinate the prawns with lemon juice ( 3 tbspn) ,turmeric (1 pinch) and salt to taste
• Heat one tbspn oil in a wide pan . Add onion diced (1 nos), fry till golden brown, now add chopped tomato ( 2 nos) sauté well till the mixture secretes oil. Then add the marinated prawns , red paste , white paste and stir well.
• Now add Kokum ( 4-5 nos) to the mixture . Stir and let the mixture simmer for 15 minutes on low heat
• Add a pinch of salt to taste ( if required). Cook the mixture for 5 mins .
• Serve with steamed basmati rice and poppadum
• Garnish with coriander

Serves : 4

Cooking time : 25 mins

Preparation time : 30 mins

Recipe : Non-vegetarian

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Batata Wada and Wada Pav / Burger

Batata Wada and Wada Pav / Burger

This is the most popular fast food in Mumbai. It is a Maharashtrian dish. My favourite.

Vada (deep fried mashed potato patty ) is made out of potato referred to as batata in Marathi and Pav means bun. Marathi is the popular language spoken in Mumbai and Maharashtra.

Preparation :

• Boil 4 British Potatoes , peel and mash them. Keep them aside
• In a wide pan heat 1 tbspn oil on medium heat . Add large peeled garlic ( 4- 5 nos). Add black mustard seeds 1tspn when they crackle add 1 tspn cumin seeds, few curry leaves, a pinch of asafoetida, slited green chillies ( 2 nos), finely chopped ginger ( 1inch), a pinch of turmeric
• Add the boiled mashed potato, finely chopped coriander and salt to taste.Mix well and Sauté for 2 mins. Switch off the gas cooker and set the mixture aside to cool
• Divide the mixture in equal size balls ( Vada)
• Then prepare the gramflour batter ( add 1 cup water to 2 cup sieved gramflour, add a pinch of salt and a pinch of baking soda). Maintain a medium consistency of the mixture. Let it not be too thick nor too thin
• Dip each ball (Vada) in the gramflour batter, coat well and deep fry them in hot oil
• Remove the Vada from oil when golden brown and place them on kitchen roll to drain off the excess oil. Keep the fried Vadas aside.

• To prepare Tamarind and date chutney : Peel and soak (10 nos) dates in warm water. Now blend dates into a smooth paste , add tamarind pulp (2 tbspn) and blend sugar (1tspn) , blend well
• To prepare Dry garlic and coconut chutney : Mix (1/2 cup) dessicated coconut, (1 tbspn) chilli ,powder and coarsely grounded garlic (1 bulb). Add salt to taste .Mix well
• To prepare Green Chutney : Coriander leaves ( 1 cup), Mint leaves (6-7) , 2 green chillies , ginger (1 inch) ,peeled garlic ( 2 nos) ,salt to taste . Blend well into a paste.
• Prepare the Pav now. Split the bun midway. Apply tamarind chutney and green chutney or dry garlic and coconut chutney and place the vada in the centre . This resembles a burger now. Wada Pav is ready .Enjoy !!!

Preparation Time : 30 mins

Cooking time : 20 mins

Recipe : Vegetarian, Vegan

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Egg Curry

Preparation

1. Boil 4 Eggs , cut them in halves and set aside

2. To make sauce : Blend- fried chopped onions ( 2 nos ), tomato ( 1nos), roasted grated coconut ( 1cup), soaked coriander seeds ( 1tbspn), green chillies ( 2nos), ginger ( 1 inch), garlic ( 3-4 nos) , cashewnuts ( few) into a fine paste

3. Heat a wide pan on low medium heat , add 1 tbspn oil , add black mustard seeds (1 tbspn) when they splatter add 1tsp cumin seeds, diced onion ( 1nos) , chopped tomatos (1 nos) , 1 tsp turmeric, 1 tspn red chilli powder and above sauce .

4. Mix well and cook for 4-5 mins till oil separates out

5. Now add 1 cup water and salt to taste . Mix well , cook this thick gravy for 2-3 mins

6. Slowly release the boiled eggs ( half slitted ) into the above gravy

7. Garnish with coriander

8. Serve hot with steam rice

Serves : 2

Preparation time : 20 minutes

Cooking time : 20 minutes

Recipe : Non vegetarian

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Rava Ladoo - Semolina ladoo

Rava Ladoo

Diwali is the festival of lights . Rava che ladoo ( Ladoos made with semolina) are made specially during Diwali

Preparation :

1. Roast Semolina ( 2 cups ) and set aside

2. Make sugar syrup ( sugar 1 1/2 cup and water 1 cup) and set aside

3. Now melt ghee ( 1/2 cup ) and add roasted semolina to it

4. Add the sugar syrup

5. Mix well add cardamom powder (1 tbspn) and raisins (1 tbspn)

6. Roll out the ladoos, while the mixture is warm

Optional : one can also add coconut and milk to it. But these ladoos with milk and coconut are to be consumed in 2-3 days.

Enjoy and HAPPY DIWALI !!

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce without permission

Besan Ladoo

Besan Ladoo

Diwali is a festival of lights and people makes various sweets. Besan ladoo is one such sweet offered by families.

Preparation :

1. Sieve gram flour (chickpeas flour 3 cups) and set aside

2. Roast it on low-medium heat till golden brown and the house is filled with the sweetish aroma of roasted gram flour

3. Now melt ghee ( 2 cups clarified butter) and add the above roasted gram flour , Semolina (1 cup) , sugar (2 cups-powdered sugar) , cardamom powder (1 tbspn) and 1tbsp raisins

4. Mix well, avoid lumps

5. While warm roll in balls (ladoos)

Serves : 4 -5

Preparation time : 25 minutes

Cooking time : 30 minutes

Recipe : Vegetarian ,Vegan

Enjoy and HAPPY DIWALI !!!

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Ukadiche Modak- Sweet stuffed rice flour dumplings

Ukadiche Modak- Sweet stuffed rice flour dumplings

Born in Mumbai , I have special memories of the Ganpati ( Ganesh) festival. These heartwarming memories of our traditional festival , which we have followed for many decades make me nostalgic. We don't get ganpati (idol) home but we do bring ganpati at our house in kankavli. Our ancestral home in halval a kokan village in taluka kankavli district sindhudurg.

My mom (Anita) is a Mumbaikar born and brought up in Lalbaug ( famous for ganpati festivals and sarvajanik ganesh mandals) . She gifted me the skills to make Ukadiche modak ( a naivedya-offering to lord ganesh)

Preparation :

Ukad (steam rice dough)

1. Boil 3 cups of water , add a tsp of ghee (melted butter) ,salt to taste
2. When water boils add rice flour ( 3 cups) and mix well
3. Knead it well while it is warm
4. Cover it with damp cloth and set aside

Filling

1. Heat 1 tsp of ghee in a wide non-stick pan
2. Add grated coconut ( 2cups)
3. Add jaggery ( grated- 1cup)
4. Add cardamom powder (1 tbsp) and cashewnuts ( few -optional)
5. Set the heat to low
6. Mix well . Do not overcook . Do not caramelise the mixture

Modaks (dumplings)

1. Wet your hands with oil and water
2. Now roll the Ukad ( dough) in a small ball , say 5-7 cm in diameter
3. Then with your fingers mould the dough ball in a cup
4. Make 5-7 pleats
5. Add the filling ( small portion enough to fit the cup)
6. Close the cup by gathering 7 pleats, tapering at top

Steaming

1. Prepare the steamer (eg. 3-tier steamer)
2. Place modaks on damp cloth
3. Steam for 10-15 minutes
4. Serve hot with ghee

Serves : 5-10

Preparation time : 20 minutes

Cooking time : 25 minutes

Recipe : Vegetarian , Vegan

Contains nuts (optional)

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Fish Curry -Malvani Style- Pomfret Curry

Malvan is a town in the coastal area of Maharashtra called Konkan. The 96k Marathas in kokan have a typical style of cooking fish curry. The recipe includes a lot of red chilli , coriander seeds, grated coconut and Kokum. Kokum - the purple berry is a speciality of kokan , it is used as a souring agent. When it comes to red chillies, I prefer using Sangmeshwar chillies or Kashmiri chillies.

This fish curry tastes exotic with the flavour of curry, the spice of red chillies and the sweetness of grated coconut. The fresh Pomfret referred to as Paplet in marathi is a delight in this recipe.

Preparation:

1. Wash the fish ( Promfret) in running water. Cut the fish into pieces add salt and set aside
2. To make the Curry Paste : Soak in water dried red chillies ( 8-9 nos) , garlic chopped , ginger chopped, coriander seeds (1tbsp) , cumin seeds (1 tsp), turmeric powder a pinch When they soften ,use blender to make a fine paste
3. Blend grated coconut separately to smooth paste
4. Chop tomatoes (3 nos) , Raw mango( 1/4 mango) , Onion (1 nos) and keep them aside
5. Now in a wide pan heat oil (1 tbsp), add black mustard seeds and let them crackle , now add few curry leaves, cumin seeds. Then add onion. Sauté for 2 mins let the onion soften
6. Add chopped tomatoes and raw mango to the above mixture. Cook for 2 mins
7. Then add the curry paste . let the paste fry for 4-5 minutes. The oil will separate out on top
8. Add water 1 cup to make up the volume
9. Add the pieces of fish. Bring to a simmer and cook for about 10 minutes until the fish is ready.
10. Add salt to taste
11. Do not overcook the fish. Fish cooks instantly
12. Serve hot with rice

Serves : 4

Preparation time : 20 mins

Cooking time : 20 mins

Recipe : Non-vegetarian

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Aloo Matar- Peas Potato - Matar Batata Bhaji

Aloo Matar- Peas Potato - Matar Batata Bhaji

Matar Batata is my brother's favourite bhaji. It is referred by different names like MatarBatata, Aloo Matar or Peas Potato.

Aloo means Potato in Hindi and Batata in Marathi . Matar means Peas.

Preparation :

1. Boil 4 potatoes , peel and the cut them to pieces

2. Boil peas ( 2cups) ,drain and keep aside

3. To prepare curry paste: In a fry pan add (1tspn) oil , add (1 cup) diced onion ,fry it to golden brown and keep aside. Then (add 1 cup) grated coconut to the fry pan and (1tbspn) whole garam masala fry it gently for 1-2 minutes and set aside . Then in a blender add the fried curry paste ingredients, turmeric powder ( pinch) , garlic (2-3nos), ginger (1inch), green chilly (2nos) and blend them into a smooth curry paste

4. In a wide pan add (1tspn) oil, add black mustard seeds (1tspn) let them crackle, add asafoetida (pinch), few curry leaves, cummin seeds and diced onion .Saute for 2-3 mins till onion softens

5. Add the boiled potato pieces, peas to the above mixture in wide pan. Mix well

6. Now add the above prepared smooth curry paste and (1tbspn) red chilli powder

7. Drizzle few drops of lemon juice

8. Add coconut milk ( 1/4 cup- optional)

9. Add salt to taste

10.Serve hot with chapati or naan

11Garnish with grated coconut and coriander

Serves : 4

Preparation time : 15 minutes

Cooking time : 10 minutes

Recipe : Vegetarian ,Vegan

No nuts

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Cabbage Curry - Kobi Chi Bhaaji

Cabbage Curry - Kobi Chi Bhaaji

Cabbage is called Kobi in Marathi . This curry preparation is easy to make .

Preparation :

1. Clean the cabbage, discard the upper layer of cabbage leaves. Now chop the cabbage (500 gms) finely, wash , drain and keep it aside
2. Soak split gram lentils (1/2 cup) in water for one hour
3. Wash green peas (1/2 cup) and keep it aside
4. Now boil cabbage and peas separately
5. In a wide pan , heat 1 tbsp oil , add black mustard seeds ( 1tsp) and let them crackle . Add cumin seeds ( 1tsp), asafoetida , curry leaves , turmeric powder, green chillies ( spilt- 2 nos) and diced onion ( 1 nos). Sauté for 2 mins till onion softens
6. Add soaked spilt gram lentils to the above mixture and fry them for 2 mins
7. Now add cabbage, green peas and freshly grated coconut (1/4 cup-optional)
8. Let it cook for 10-12 mins . Cover the pan with a lid
9. Add salt . Mix well and let it cook for few minutes
10. Garnish with coriander ( finely chopped)
11. Serve with hot chapati or naan.

Serves : 4

Preparation Time : 15 mins

Cooking Time : 15 mins

Recipe : Vegetarian , Vegan

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce without permission.

Flaked Rice - Kande Pohe

Flaked Rice - Kande Pohe

Kande Pohe is a popular Maharastrian breakfast

Packet of medium Flaked Rice or Pawa or Poha is readily available in Tesco or Asda.

Preparation :

1. Quickly run a pint of water through the Flaked Rice ( 250gms). Strain. Sprinkle salt and turmeric (1pinch) on it and keep it aside
2. Peel, boil and dice potato (1 nos) to small pieces. Keep them aside.
3. Then in a wide pan add (1 tbsp) oil. Add black mustard seeds (1tsp) , let them crackle . Add asafoetida (1pinch) , few curry leaves, 4 slitted green chillies, cumin seeds (1tsp) and diced onion (1 nos).
4. Sauté for 2-3 mins till the onion softens.
5. Add boiled potato pieces and green peas (1 cup -optional) . Mix well
6. Add flaked rice to this mixture. Mix well and let it cook for 3-4 mins
7. Drizzle some lemon juice
8. Serve hot.
9. Garnish with coriander and grated coconut (optional)

Serves :4

Preparation time : 10 minutes

Cooking time : 10 minutes

Recipe : Vegetarian , Vegan

Home Baking - My Lemony Sponge Cake

My Lemony Sponge Cake

Cream together the butter and caster sugar until smooth beat in eggs one at a time and then add raising flour and mix well. Grate the rind of 2 lemons and add to the mix and add a few drops of freshly squeezed lemon juice.

Divide the mixture into two 8”greased tins and bake in the oven for 20-25 minutes at 180⁰-190⁰ C. When cooked turn out into a cooling rack and allow to cool.

Filling: To one half of the cake apply a generous coating of good quality lemon curd. To the other half apply a generous layer of butter cream (icing sugar, butter and vanilla essence). Sandwich the halves together and then apply sugar icing.

Icing: To the juice of 1 lemon add icing sugar until creamy consistency is obtained. Coat the cake with the icing and then decorate with slices of fresh lemon.

One can make this cake without eggs as well. Just add ½ cup refined oil, instead of eggs.

Try this lemony sponge cake, you will not be disappointed.

Fragrant Rice with Aubergine (Eggplant) -Vangi Bhath

Fragrant Rice with Aubergine (Eggplant) -Vangi Bhath

Aubergine (Eggplant) lovers are all over the world . This barbecue item is loved by many vegetarians . This plant is native to India.

One of the famous Aubergine rice recipes in Maharashtra - Mumbai is Vangi Bhath. 'Vangi' is a Marathi word that means Aubergine and 'Bhath' means Rice . The philosophy and heart of the recipe comes from the southern part of India, it's inclusion in Maharashtrian cuisine was centuries ago after the Maratha invasion of southern India.

I made Vangi Bhath today !!! Absolutely Delicious plus simple to make. Many a times, I have cooked it for non-vegetarians as well and they have liked this vegetarian recipe too.

One can get all the ingredients in an Asian grocery shop or even in Tesco, Asda or Sainsbury's. I take this opportunity to share this receipe with you.

I chose Thai Jasmine fragrant rice- 2 cups . One can use Basmati Rice or long-grained rice as well. Cook the Rice separately and keep it aside. Take care that rice should not become sticky.

Now wash the Aubergine (1 - large-250 gms) and cut it into small pieces. Boil them separately and keep them aside. Ensure that Aubergine is not overcooked and do not become mushy. Pieces should be clearly visible.

Then get the following ingredient's ready for :

Tempering : Chopped onion- 1 cup, 2 red chillies , 1 tbsp- Cummin seeds, 1 tbsp- Black mustard seeds, 1tsp - Asafoetida , few curry leaves, 2 tsp- Yellow split lentils ( Chana dal), 2 tsp- White skinned lentils (Urad dal), 1 tsp- Moong dal.

Seasoning : 2 tsp- Coriander powder, 2 tsp- Garam Masala powder , 2 tsp- Vangi Bhath powder.

Other ingredients : 2 tsp-Tamarind pulp or 1/2 lemon juice, few roasted peanuts and roasted cashew nuts, 1cup- grated coconut or dessicated coconut, 1 slice -Raw mango .

Preparation :

Add oil in a large non-stick pan . When heated add mustard seeds . No sooner they crackle add cumin seeds, red chillies, curry leaves , asafoetida and onion . Fry gently until the onion softens and turns pink . Add all the lentils ( Chana, Urad, Moong) mentioned above . Fry for a minute.

Now add boiled Aubergine and while it is cooking , add all the seasoning - coriander powder, garam masala powder and vangi bhath powder. Also add the cooked rice . Mix well and let it fry for 3 mins.

Turn the heat down to low and add grated coconut , raw mango , tamarind pulp or lemon juice, roasted peanuts some roasted cashew nuts . Fry well until Aubergine secretes oil. Toss and mix well to get a good blend

Garnish with roasted cashew nuts , coriander and serve hot.

Recipe: Vegetarian, Vegan

Serves : 4

Preparation time : 10 mins

Cooking time: 30 mins

Contains nuts

Pretty and tasty to serve at a dinner party. Enjoy !!!