Christmas cake

Glazed mixed fruit                 1 cup  + or -
cashew nuts                             1/4 cu
Rum                                       1/2 cup

Sugar                             1/4 cup
Water                            1/4 cup

Sugar                                            2 cup
Butter                                             454 g (1 lb)
Eggs                                               9
Nutmeg                                          1/4 tsp
Vanilla essence                         1 tsp
Self rising cake and pastry flour              4 cup

If you are using all purpose flour instead of cake and pastry flour:

 All purpose flour(Maida) lb

 Baking soda 1 tsp

 Baking powder 1 tsp)

 (Swift all these ingredients together)

Soak your fruit and nuts in the Rum about a month in advance. ( you can also make this cake without the rum) 

Caramelize 1/4 cup sugar . ( Heat the sugar in heavy bottom pan  over medium heat. It should starts liquefy the edges first. once the sugar starts to turn brown stir occasionally towards the center to prevent burning. pay attention not to burn it. When sugar  turns dark brown. turn the stove off and remove the pan. when the sugar stops bubbling add water and turn the heat back on for about 2 min. let it cool down.

Mix cake and pastry flour and nutmeg.Set it aside. 
 Separate egg yolk and white in to 2 different bowls.
Cream butter and sugar  with an electric mixer until fluffy Beat in egg yolk two at a time. 
Add flour slowly fold with a spoon Do not mix too much once the flour is in.Stir in soaked candid fruits. 
whip the egg whites until thick forms. It is best to start with low speed then move up to high when whipping egg whites. Fold the form in to the cake mix 
add caramelized sugar and vanilla If the cake mix is not loose enough, add enough milk.
 Preheat the oven to 350 c. Pour the batter in to a well-oiled baking pan bake until done about 35-40 minute.Do not open the oven at least until after 30 min.( turn the light on and look through the glass door) insert a tooth pick to the center to see if the cake is done.

Shoyu chicken

Chicken thigh                   8-9 pieces
Soy sauce                         1/4 cup
Ginger chopped                1 tsp
Onion                                1 medium
Black pepper                     1 tbsp
Garlic                                  3 cloves
Oregano                               1 tsp
Cayenne pepper                     1/2 tsp
Salt                                         pinch

Chop the onion, garlic  and ginger real fine.
Mix rest of the ingredients. Since soy sauce has salt i did not add extra salt
Remove the skin and clean the chicken.
Marinade the chicken with all the ingredients. leave it in the fridge for about 1 hr. the more time you leave it in the fridge the better. In a large frying pan arrange the chicken pieces and all of the marinade. I did not add any water since there will be juices coming out of the chicken. add water if your chicken takes longer to cook.once the liquid from the chicken comes out cover with a lid and cook until chicken is soft and moist. If the chicken has a lot of water coming out open the the lid and cook until the water evaporates. Enjoy with any types of rice buttered rice , rice pilaf, lemon rice or tomato rice.

Mango Mousse

Mango pulp                    1 can 850 g (30 oz)
orange or mango jell-o   1 pack
Ice cream                         1/2 can of the mango pulp

Boil 1 cup of water and add jell-o mix well until all the crystals dissolve. Add the mango pulp and ice-cream. mix well.  pour the mixture to any desired mold. keep in the refrigerator until sets.

Pineapple China grass pudding

Milk                     500 ml
Water                   250 ml
china grass           10 g
Sugar                    4 tbsp
Condensed milk    1 tin
Vanilla essence     1 tsp
Pineapple crushed 1 can
Sugar                     1 tbsp

Cut china grass in to small pieces and soak them in a cup of water for about 15 minutes.
Boil the milk stirring continuously. Add sugar and condensed milk . Continue to stir until every thing is mixed well. keep it aside
Melt the china grass under low flame. you will see the mixture becomes clear. Add the mixture to the milk and mix well. Cook the pineapple and 1 tbsp sugar until it thickens.Add vanilla and crushed pineapple  to the milk and mix well. Pour the mixture to your favorite dish ( I used my corning ware pan and cut in to diamond shapes)
.Individual dessert cups are also good.

Spicy BBQ Beef steak

Beef steak                    1/ person
Garlic powder
Onion powder
Black pepper
Pepper flakes
salt
Soy sauce 1/4 cup

Sprinkle all the ingredients except soy sauce. on to the steak until both sides are covered. in a baking dish pour soy sauce and arrange the steak. Let it marinade over night. I marinade for about 12 hrs.
Preheat the BBQ to about 400 c. Turn it down to medium. Smear some oil in to the grill the place the beef steaks. cover with lid and cook for about 7 minutes on each side. sprinkle some more spices on to the side where the soy sauce was. Also pour the soy sauce over the beef while it is cooking. Insert a knife in to the beef. if it is going easy beef is done.

Festive Baked chiken Breast

Chicken Breast                               4 half
Salt                                                 For taste
Pepper                                             1 tsp
Garlic                                               3 cloves
chilli pepper                                      1/2 tsp  (optional)
Basil                                                  1 tsp
Onion Chunks                                    1 no
Red Sweet pepper                              2 no
Red potato                                          4-5

Clean the chicken with water and vinegar. cut the chicken in to big pieces. Marinade with salt, black pepper, Basil and chili pepper
Chop up the the garlic and add to the chicken. let it sit for 2 hrs in the fridge.
Skin the potato and cut it to 4-6 depending on the size. Cut onions in to big chunks. Slice peppers in to rings. Mix all the ingredients together also top up with some onions and pepper rings.
Bake in the oven under 400 c uncovered for about 45 minutes 

Spice Names

Spice Names

• Patta/Karugapatta – Cinnamon
• Elakka – Cardamom
• Grambu – Cloves
• Jathikka – Nutmeg
• JathiPoo – Mace
• Takkolam – Star Anise
• Kus Kus – Poppy seeds
• Jeerakam – Cumin
• Perum Jeerakam  – Fennel Seeds/ Sweet Cumin
• Karinjeerakam (Kaala Jeera or Shah Jeera in Hindi) – Black Cumin/ 
• Sheema Jeerakam (Shia Jeera) – Caraway seeds/ Persian Cumin/ Meridian Fennel (Caraway seeds and Black Cumin are often confused. Black Cumin is used in Biryani and Caraway seeds are used for flavoring Breads and Cakes in some cuisines.)
• Ayamodagam – Ajowan caraway / Thymol seeds/ Carom/ Ajowan/ Ajwain
• Ellu – Sesame seeds
• Kunkumapoov – Saffron
• Uluva – Fenugreek
• Kayam – Asafoetida
• Tulasi – Basil
• Karuva Ella – Bay leaf
• Karutha Uppu – Black Salt
• Karivepala / Vepala – Curry Leaves
• Malliyilla / KothaMalli – Cilantro / Coriander Leaves
• Manjal – Turmeric
• Malli – Coriander
• Mulaku – Chilly
• Kurumulaku – Pepper