PLUM CAKE/CHRISTMAS CAKE (No soaking Needed)

             PLUM CAKE/CHRISTMAS CAKE

Ingredients:
Maida-1 1/2 cup
Sugar-1 cup(brown or white)

Water-1 cup

Butter-1/4 cup

Raisins and tooty fruity-2 cups

Eggs-2

Baking soda-1 tsp

Baking powder-1/4 tsp

Vanilla extract-1tsp

Dried fruits,Dates-1cup(mixture of nuts optional)

Salt-1/2 tsp

Ginger powder-1 tsp

Cloves-1/2 tsp

Cinnamon-1tsp

Method:
1.In a vessel, add sugar,water,butter,raisin and tooty fruity,ginger,cloves and cinnamon powder and mix well and place it in a stove and stir for 2-3 mins.
2.Let the mixture come to a boil and off the stove.
3.Cool the mixture and let it come to room temperature.

           
      Pre-heat the oven @180°c/350°f
4.Whisk the eggs and add to the mixture.
5.Add vanilla extract.
6.In a sieve add,maida,baking soda,baking powder and salt and sift the flour 2-3 times.
7.Add the sifted flour to the egg and sugar mixture.
8.Bind and fold the batter slowly from all sides moving in one direction.


9.Add the dried fruits and nuts to the batter and blend.
10.Grease a loaf pan or any cake pan with butter and transfer the mixture to the pan and tap it twice.

 
                           
11.Place it in the oven and bake for 50mins-1 hour depending upon the size of the cake.
12.Check with the tooth pick that is inserted in the middle of the cake comes out clean.
13.Then your yummy plum cake is done.

Note:
1.Make sure the sugar mixture comes to a good room temperature, or the eggs may curdle.
2.Do not heat on higher temperatures, as it will burn the outside and leave uncooked inside,as the cake is very dense because of the fruits and nuts.
3.You can even top the cake with slivered almond,or any other dried fruits.
4.Baking time differs for each and every oven.So keep an eye on it  after 50 mins.

5.Cake tastes very moist and good the next day.
                        

MYSORE PAK

MYSORE PAK

Ingredients:
Besan flour-1 cup
Ghee-1 cup
Oil-1/2 cup
Sugar-1 1/4 cup
Salt-1 pinch
Water-1/4 cup

Method:
1.Add the besan flour in a non-stick kadai and dry roast it for 2-3 mins or until you get a nice aroma.(Do not burn the flour).

2.Add the roasted besan flour in a bowl and add oil and pinch of salt and mix well without lumps.

3.Add the flour mix in a filter (to remove dust and lumps) and keep it ready. 

4.In a non-stick kadai,add sugar and water and dilute and boil to bring it to a one string consistency.

5.Add the strained flour mixture into the sugar syrup and keep stirring in medium flame.

6.Start adding ghee little by little.May be in 3-4 batches.
7.Mix well till all the ghee is absorbed.

8.Add the remaining ghee till all the ghee is fully absorbed.
9.Slowly it will start to froth from the corners of the kadai.

10.Keep stirring till you find a change in the colour of the flour from a dark yellow to a lighter shade.

11.You will now find that the mixture doesn't stick to the corners and the ghee starts oozing out and that it is fully frothy.
12.Now it's perfect time to transfer to a greased plate.

13.Tap the plate twice for the mysore pak to set well from the bottom.

14.Tap it with a spoon or a cup to smoothen the top layer.

15.Run a knife through the mysore pak to make pieces when it is half-cooled.
16.Now let it cool completely.

16.Turn the plate upside down and give a tap for the pieces to come out easily.
17.Melting and mouthwatering mysore pak is now ready.

18.I have made 3 different type of cuts.

 

   

  

Note:
1.Every step of mysore pak is very important.

2.Strain the mixed besan and oil mixture to avoid lumps and dust .
3.Never leave the mysore pak without stirring once you place in the stove.
4.One string consistency is very important.Don't boil beyond that,as it may lead to a hard mysore pak.
5.Also while stirring, do not keep in the stove for a long time even after it became frothy, this will also lead to a hard mysore pak.