Christmas Cake/Plum cake - Alcohol Free Version

Christmas Cake -alcohol free

Then Best part about the Christmas season is the yummy sweet treats that you can get to eat throughout the season like the cakes and the muffins. So get ready to prepare my version of plum cake without using Rum. Trust me,you'll surely be happy that you tried this recipe at home. 

In India, plum cake is found everywhere during Christmas season, although it is also available commonly throughout the year. Traditionally the dry fruits are soaked in rum for a month before making the cake. To make cake without alcohol cook the fruits in Caramel syrup and orange juice for 5-10 minutes. This cake is a alcohol free version.

Merry Christmas to all!!!

Ingredients:

1. All purpose flour - 1 cup
2. Eggs - 3 nos
3. Sugar - 1 cup ( powder)
4. Baking powder - 1 tsp
5. Baking Soda-1/2 tsp
6. Butter - 1 cup 
7. Vanilla extract -1 tsp
8. Raisins - 1/2 cup
9. Cashew nuts - 1/4 cup (chopped)
10. Tutti frutti - 1/2 cup
11. Cinnamon powder - 1/2 tsp
12. Nutmeg powder-1/4tsp
13. Grated orange zest - 1 tsp
14. Cherries - 5 (chopped)
15. Sugar - 1/2 cup (To make caramel)
16. Water - 2 tbs
17. Warm water - 1/4 cup
18. Orange juice - 1 cup

• Method:
• To prepare Caramel-Orange syrup:

1. Mix the 1/4 cup of sugar with 1 tbsp of water and melt over medium low flame until the sugar dissolves and caramelizes. Now remove the pan from the heat and add 1 cup of warm water slowly and mix well. Caramel-orange syrup  is ready.
2. Soak the fruits,tutti frutti and zest in this caramel syrup,leave it overnight at room temperature ( you can make this syrup a month ahead and refrigerate).

• To Prepare the Cake:

1. Preheat the oven 160°C. Sieve Maida/ all purpose flour, baking powder, baking soda all spice powder cinnamon +  nutmeg), salt and combine altogether evenly.
2. Nice beat  butter and add a cup of sugar powder. Then add the eggs one at a time and beat well. Now add the flour mixture little by little and beat well.
3. Add the caramel mixture,soaked raisins, nuts, tutti frutti, cherries, grated orange zest, vanilla extract into the batter and mix them with a spoon thoroughly.
4. Grease a medium baking pan with butter and pour the batter,tap on work surface to get rid of any air bubbles.
5. Bake the cake for  about 45-50 minutes.When the cake is ready, test with a skewer. Poke it into the middle of the cake and if it comes out clean - the cake is done.Remove from the oven.

Crispy Squid/Calamari Fry

This weekend try making your own Crispy and Perfectly seasoned fried calamari /Squid recipe. This crispy fried calamari rings recipe is literally as easy as frying potatoes.. should really give it a try at home.

Ingredients:

1. 1/2 kg Squid (10-12 medium sized)
2. 1cup - All purpose flour
3. 1/4cup - Fine semolina
4. 2tbsp - Corn starch
5. 1tsp - Dried Oregano
6. 2tsp - paprika 
7. 1tbsp- Pepper Powder 
8. Salt to taste
9. Vegetable oil for frying

• To prepare this super easy fried Squid/calamari recipe, clean the Squid/calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings, as seen in the picture above.
• Prepare the seasoning for the fried Squid/calamari. In a blender add the seasoning and blend it until all the ingredients mixes well.
• Spread a large polythene bag or tupperware add the flour and seasoning. Place in the sliced Squid/calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.
• Into a medium sized frying pan pour enough vegetable oil to deep fry the Squid/calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the Squid/calamari rings in, if it sizzles the oil is ready. Fry the Squid/calamari in batches for about 3-4 minutes, until nicely golden.
• Remove the fried Squid/calamari using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and sprinkle with some more salt.
• Enjoy this delicious fried calamari recipe with a last minute squeeze of a lemon.
  Note:

•  The seasoning for the calamari is a matter of preference. Some salt and freshly ground pepper will be just amazing, but adding also fresh herbs, like oregano and spices, like paprika will surely lift the flavour.
•  Hot oil can be really dangerous, so use a slotted spoon to carefully place the calamari inside the hot oil. Not overcrowding the pan is vital for crispier results. If you add too many, the calamari will release water and the temperature of the oil will fall, resulting into not cooking properly.