Plum Cake

I was never a Plum Cake fan mainly because of the variety of nuts and fruits which get into it. Once in a while I do like to indulge in such delicacies, but Plum Cake is that kind of a dessert which is worth making and sharing with your loved ones especially when the gathering is a bigger one and the occasion is super special like that of Christmas. The reason for me to post the recipe for this is mainly due to the festive season which is in the air.


Serves: 5 to 6


Ingredients:

• 1 cup Plain Flour
• 3/4 cup butter (170 gms)
• 3/4 cup brown sugar
• 3 eggs
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp vanilla essence
• 2 tbsp chopped dried plums or tutti frutti
• 2 tbsp chopped dried apricot
• 2 tbsp chopped dates
• 10 raisins
• 1/4 cup chopped walnuts
• 1/2 cup grape juice
• Pinch of salt

For Caramelized Sugar Syrup:

• 1/4 cup 
• 1/4 cup water

Preparation:

1. Soak raisins in 1/2 cup grape juice for 4 to 5 hours
2. Make caramelized sugar syrup by cooking 1/4 cup sugar with 1/4 cup water on low flame till it turns into a thick golden syrup. Prepare this syrup just before adding into the the batter or else it solidifies.
3. Chop all the dry fruit, toss them with 1 tbsp plain flour and keep ready.

Method:

1. Preheat oven to 180 degrees C.
2. Grease a 8 by 8 inch baking pan or place a butter paper into it.
3. Sift together plain flour, baking powder, baking soda and salt in a separate bowl.
4. Whisk butter and brown sugar till it becomes soft, fluffy and double in size mixture. (also start preparing the caramel syrup and cool it slightly)
5. Add eggs one by one along with vanilla essence till everything is combined well. 
6.  Now add half of the plain flour mixture and half of the caramelized syrup, combine using a ladle or a large spoon and add remaining plain flour and caramel syrup and mix well. (do not over mix)
7. Finally add the chopped dry fruits and the soaked raisins with juice to the cake batter and mix lightly.
8. Pour the batter into the baking dish and bake for 30 to 40 minutes or till the inserted knife comes out clean.
9. Cool the cake completely before serving.
10. This cake tastes best when it is cool.

Note: You can reduce the quantity of dry fruits and also add some other variety as per your preference. I even used chopped dry mango.  

Banana Buns

Again I have come up with yet another Mangalorean speciality. You will find this dish on every menu card in a Mangalorean Restaurants which is normally served as breakfast.

The secret to this recipe is the extra ripeness of the bananas. If you want good results, then you need to set aside 2 or 3 large size bananas aside till they go black from outside and still firm and sweet from inside. But only disadvantage of this dish is, that it is deep fried. But there is no harm if you get to indulge in such a thing once in a while.

There are other recipes for over ripe bananas which are not deep fried, like you can check my recipes of Banana Bread and Chocolate Chip Banana Muffins.



Serving Size: 15 to 20 Buns
Preparation & Standing Time: 5 hours
Cooking Time: 30 minutes (approx for rolling & frying)

Ingredients:

• 3 ripe bananas
• 1/2 cup yogurt
• 1/2 cup sugar (or 1/2 cup grated jaggery)
• 1/2 tsp cumin seeds
• 1 tsp baking soda
• 1 tsp salt
• 4 cups plain flour (Approx - little more or little less)
• 3 tbsp of ghee or melted butter

Method:

1. In a blender jar, blend together - mashed bananas, yogurt, sugar and cumin seeds to a smooth mixture. ( The consistency of this mixture will be like a smoothie)
2. Mix together - plain flour, baking soda and salt separately.
3. Take a large mixing bowl and pour the banana mixture into it. Add plain flour mixture little at a time along with melted butter and make a smooth soft dough. (Add 1 cup flour at a time...mix and then add another cup...and so on. You might need a little more flour than what is mentioned or may be little less)
4. Keep the dough at room temperature for 4 to 5 hours. (more than that, you need to store it in the refrigerator)
5. Heat 5 cups of cooking oil in a deep sauce pan (kadhai).
6. Divide the dough into small lemon size balls.
7. With help of a rolling pin (bhelan) roll out each part into a small disc (like puri) but by using only oil.
8. Deep fry the buns in medium hot oil for 1 minute on each side or till they are fully puffed up.
9. Serve the buns with cheese spread or fresh cream.

Banoffee Pie

This desserts needs no boiling of condensed milk for hours. Very easy recipe of Banoffee pie with the base of crushed biscuits topped with rich toffee sauce and whipped cream.














Serving size: 5 to 6
Preparation time: 2 to 3 hours



Ingredients

For the base:

• 12 digestive biscuits
• 100 gms melted butter

For Toffee Sauce:

• 100 gms butter
• 1/2 cup brown sugar
• 1 can condensed milk

Other ingredients:

• 2 medium bananas
• 1 tsp lemon juice
• 2 cups plain cream (unsweetened & chilled)
• Chocolate sauce for dressing
• Chocolate chips (optional)
• Chocolate shavings or Cocoa powder (optional)

Method:

1. Crush the biscuits, add melted butter and spread the mixture evenly into the base of a spring form tin (or any other serving dish). Refrigerate the base for 30 minutes.
2. Make toffee sauce by heating butter along with brown sugar. Cook on low heat till all the sugar melts. Then add condensed milk and constantly keep stirring for 5 to 7 minutes on medium heat till you get a thick caramel sauce like consistency. Cool for 10 minutes.
3. Pour the toffee sauce over the biscuit base and refrigerate for 1 hour.
4. In a bowl whisk the chilled cream with a cake beater till you get thick whipped cream.
5. Peel and slice the bananas and add 1 tsp lemon juice and mix well.
6. Layer the banana slices over the toffee sauce and top with the whipped cream and spread evenly. Again refrigerate for 1 hour or till the dessert is to be served.
7.  Decorate the pie with chocolate chips, cocoa powder or chocolate sauce.
8. Serve chilled.

Saffron Delight

Serving Size: 4 to 5
Preparation time: 20 minutes
Chill in refrigerator: 2 to 3 hours


Ingredients:

• 1 litre full fat milk
• 1/5 portion of china grass (10 gms)
• 1/2 or 3/4 cup sugar
• 1/2 tsp saffron strands
• 1 tsp cardamom powder
• Pinch of yellow color
• 1/4 cup chopped almonds

Method:

1. Soak the china grass in a medium size sauce pan with 3/4 cup of water for 10 minutes.
2. Heat the soaked china grass along with water till the water starts to boil and china grass dissolves completely.  (The water should look transparent). Switch off the heat and when it slightly cools add milk and sugar. 
3. Turn on the heat and cook the milk till it starts to boil, stirring constantly.
4. Now add saffron strands, cardamom powder and color.
5. Pour into individual serving bowls or 1 flat serving dish.
6. Garnish with chopped almonds and set it in the refrigerator till the dessert sets and is firm,
7. Serve chilled.

Caramel & Oreo Cheesecake Shots

If you are in a hurry and do not have time to set the cheesecake in a spring form tin, and wait for hours until it sets...try these shot glass way. Wonderful way of serving the dessert individually and no need to worry if the cake has set or not.
There is no need to add gelatin in this type of desserts and you can choose the order of layers. 

Tip: Whenever you have more than 2 types of desserts, this can be an innovative way of  serving it. Just make layers and top it with a layer of whipped cream or crushed biscuits....the choice is yours.


Ingredients:

• 2 cups *Dream Whip topping prepared (or any ready made whipped cream)
• 300 gms cream cheese (soft @ room temp)
• 1 packet Creme Caramel powder and sauce
• 1 tsp Coffee powder 
• 1/2 tin condensed milk (1 cup)
• 1 cup thick cream (unsweetened)
• 2 cups of crushed oreo biscuits with cream

For white biscuit Layer: (mix together)

• 10 digestive biscuits crushed
• 90 gms butter

Method:

1. Using an electric cake mixer beat together 300 gms cream cheese, 1 cup thick cream, caramel powder, caramel  sauce and 1/2 tin condensed milk. Dissolve the coffee granules in 1 tbsp hot water and add to the cheese mixture.
2. Now without using the electric beater slowly fold in 1 cup of Dream Whip cream into the cheese mixture with help of a ladle.
3. Take shot glasses or small glass bowls (can also set in a large serving dish). Make a layer of 1 tbsp of white biscuit mixture.
4. Pour caramel and cheese mixture. Followed by oreo biscuit layer. Repeat by pouring caramel cheese mixture and the a layer of white biscuit mixture.
5. The choice is your and change the sequence of layers.
6. Then top with remaining whipped cream as final layer. 
7. Dust with cocoa powder or grated chocolate or even crushed or whole oreo biscuit. 

Option 2 : In case if you do not have cream cheese, then add 1 cup extra thick cream or 1 cup of hung curd. 


What is *Dream Whip Topping?

Ready made cream powder sachet mixed with 1/2 cup cold milk. Both are whipped together till you get a thick whipped cream, mainly used as dessert topping.

If you do not have Dream Whip Powder, then take your regular 2 cups cream and chill in the refrigerator for 1 hour. Then beat well till it thickens and add 1/2 cup icing sugar and again beat well. Again place in the refrigerator till it becomes firm. Use this in place of dream whip.   

Tender Coconut Dessert

A very humble dessert with the goodness of tender coconut water, cooked with china grass (agar agar) and served chilled in a jelly form. Very easy and simple method of preparing with just three ingredients - Tender Coconut, sugar and china grass. I got to learn and know about this dessert from my mother in law.

Serves 4
Preparation Time: 30 minutes (soaking time)
Cooking Time: 15 to 20 minutes
Setting time: 2 hours.

Ingredients:

• 500 ml Tender Coconut water
• 1 and 1/2 cups of water
• 1/2 cup sugar (according to standard measuring cup)
• Tender coconut pieces
• 1/5 portion of china grass bunch.

Preparation:

• Soak 1/5 portion of china grass in 1 and 1/2 cup hot water (not boiling water) for 30 minutes.
  
  

• Collect the tender coconut water into a big jar and pieces separately.

Method:

1. Boil the soaked china grass along with the water till it is fully dissolved and water looks clear.
   
   
   
   

2) Then add sugar and tender coconut water and start cooking on low flame till it starts boiling. Remove from heat and let it cool down for 20 minutes.

3) Pour into individual shot glasses or one flat serving dish. 

4) Add tender coconut pieces into each serving glass or dish.
5) Set it in the refrigerator for 2 to 3 hours.
6) Serve chilled.

Note: For garnish I have used mint leaves, dried cranberry and tender coconut pieces.