Kerala Fruit Cake

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Ingredients:

Flour: 11/2 cup
Powdered Sugar: 1 cup /+ 1/4 cup sugar
Water: 3-4 tbsp
Orange juice: 1/2 cup
Egg: 4 nos
Margarine: 1/2 cup
Baking powder: 1 1/2 tsp
Baking soda: 1/2 tsp
Orange Zest: 1/2 tsp
Lemon juice: 1 tsp
Salt: 1 pinch
Vanilla essence: 2-3 drops
Pineapple essence: 2 drops
Rum: 1/2 cup
Tutti fruity: 4 tbsp
Cherry: 3 tbsp
Cashew nut: 4 tbsp
Raisin: 2 tbsp
Dry orange peel: 2 tsp
Cinnamon stick: 2 small
Clove: 3 nos
Cardamom: 5 nos
Fennel seed: 1 tsp

Method:

Preheat the oven to 170 degree c. Soak cherry, raisin, cashew nut, orange peel, tutti fruity in rum and keep aside for 2 or 3 days or at least one day before. Grind cinnamon, clove, cardamom and fennel seed together and keep aside. 

In a deep pan add 1/4 cup sugar and stir it continuously until the sugar turn dark color, reduce the flame and pour water to this n stir for 5-6 minutes. Switch off the flame and leave it aside to cool completely 

Sieve together flour baking powder, baking soda and salt. Beat margarine and powdered sugar until smooth. add egg one by one to the mixture and beat well till the mixture completely incorporated. add vanilla essence, pineapple essence, lemon juice and orange zest, mix well. 

Add the caramelized sugar and spice powders to this and beat well. add the sifted flour, mix with wooden spatula. drain the soaked dry fruits and add to the mixture, mix well. 

Grease a cake mould with little butter n sprinkle some flour. Pour the prepared mixture to the cake tin and bake for 1 hr 45 minutes.  

Neimeen (king fish ) in cashew gravy

Ingredients:

Neimeen/King fish: 1 kg

Onion chopped: 3 cup

Ginger crushed: 2 tbsp

Garlic crushed: 2 tbsp

Green chily slitted: 7-8 nos

Tomato sauce: 3 tbsp

Soy sauce: 1 tbsp

Curry Leaves: 1 spring

Salt: to taste

Cashew nut paste: 1 cup

Red chilly powder: 3 tbsp

Coriander Powder: 2 tbsp

Turmeric powder: 1 tsp

Tomato sliced: 2 cup
Water: 2 cups + 1/4 cup

Method:

Soak cashew in water for 1/2 n hr and grind to a smooth paste. Heat oil in a pan or manchatti fry ginger, garlic and green chilly, add onion fry till the raw smell goes. Add red chilly powder, coriander powder and turmeric powder saute for 2-3 minutes, pour 2 cups water also add enough salt, allow the gravy to boil, add the fish pieces. Cover and cook for 5-10 minutes. Add tomato sauce, soy sauce and chopped tomato to the curry, rotate pan with your hands. Pour the grinded cashew paste and cook for another 2-3 minutes. add the curry leaves. Serve with bread or appam.

Chocolate Carrot Cake

Ingredients:

Plain flour: 3 cup

Grated Carrot: 2 1/2 cup 

Powdered Sugar: 2 1/4 cup

Egg: 3 nos

Salt: 1/4 tsp

Veg Oil: 1 cup

Baking powder: 3 tsp

Baking soda: 1/2 tsp 

Orange juice: 1/4 cup

Vanilla essence: 1/2 tsp

Coca powder: 1/4 cup

Water: 3-4 tbsp

Method:
Preheat the oven to 170 degree c. Boil water in a pan, remove from fire and add the coca powder and blend well. Sieve together flour, cocoa powder, baking powder, baking soda and salt together.

Beat the egg with a electric mixer until smooth and fluffy. Add vanilla essence, pour the oil. Add the sifted flour to the egg mixture. Add coca mix to this, beat well. Pour the orange juice. Add grated carrot, Mix well with a wooden spatula.


Grease a cake tin with little butter and then sprinkle some flour. Pour the batter in the greased cake tin.  Bake for about 35-40 minutes, Put a skewer inside the cake. If the skewer come out clean, means that cake is done.

Aloo Palak

Ingredients:

Potato boiled: 2 medium

Palak Leaves/Spinach: 1 bunch

Green chilly: 2 nos

Onion chopped: 1 big

Garlic crushed: 1/2 tbsp

Ginger crushed: 1/2 tbsp

Tomato chopped: 1 nos big

Chilly powder: 1 tbsp

Coriander powder: 1 tbsp

Cumin powder: 1 tsp

cumin seed: 2 tsp

Turmeric powder: 1/2 tsp

Methi leaves:1 tbsp

Method:

Cut potato into cubes. Boil spinach in a pan for 2 minutes and drain the water, grind to a paste in a blender. Heat oil in a pan, splutter cumin seeds add ginger and garlic, when it turns golden color add onion and saute untill soft. add tomato and saute until it turns translucent. Add chilli powder, cumin powder, coriander powder and turmeric powder, stir for 2-3 minutes. Add the grinded palak to this, mix well. Add potatoes, cover and cook for 5-10 minutes or till the gravy turns thick. add fenugreek leaves. Serve hot.