Fresh fruit rava kesari

I don't make sweets often, but once in a while something like Cilantro's fruit kesari catches my fancy, and then it's like a craving - so here's my craving, which I made yesterday. It's just a coincidence that it's Deepavali and the kesari is appropriate as an offering. It's even more convenient that I could use up some over-soft soft fruit that I might have thrown away if not for the craving.

Now if only someone would make me thenkuzhal and thattai...

Ah well. Happy Deepavali to everybody, and may light and happiness be ever in your lives.

Recipe for: Fresh fruit rava kesari




Ingredients:

1/2 cup rava/sooji/semolina
1-1/2 cups water
1/8 tsp saffron threads (a pinch) left to soak in 1/4 cup warm milk for 15 minutes
10-12 seedless red grapes, halved or quartered
1 small orange, peeled and segments chopped
1 small ripe banana, chopped
1 small ripe plum, stoned and chopped
1 tbsp raisins or sultanas (optional)
1/2 cup sugar
1/4 tsp cardamom powder
5 tsp ghee
2 tbsp nuts (I used walnuts and pecans)

Method:

1. Heat 2 tsp ghee in a heavy-based medium size pan and fry the rava/sooji/semolina on medium heat, stirring frequently, for about 5 minutes till the rava turns a slightly darker shade and smells roasted. Be careful that it doesn't burn. Remove to a bowl till required.

2. In the same pan, heat another tsp ghee and fry the nuts on medium heat, stirring till they are fragrant and turn a darker shade. Remove the nuts from the pan and reserve.

3. Heat the fourth tsp of ghee in the same pan, and add all the fruits, letting them cook on medium-low heat till they are soft and squishy, about 5 minutes.

4. Now add the water and sugar. Bring to a boil, then lower the heat a little and let it simmer for 5 minutes, stirring until the sugar dissolves completely.

5. Add the roasted rava/sooji/semolina now, stirring all the while to mix evenly. Let this cook until the kesari begins to thicken, then add the saffron milk and stir it in. Keep stirring frequently to ensure that it does not burn or become lumpy.

6. When the kesari is no longer watery and has "come together" in a soft mass, stir in the fried nuts along with the remaining tsp ghee. Serve the kesari warm in small bowls. 

Tip: You can also spread the kesari on a greased plate and let it cool, then cut it into squares or diamonds for a more elegant (and convenient) presentation.

Oaty banana snack cake

I don't know where I got this recipe - it was in my collection of recipes, hand-written in those days when I (presumably) didn't have a printer handy. I can't imagine why else I would have written it out painstakingly rather than printing it. Once upon a time, I used to be an enthusiastic letter writer, writing chatty letters of up to a dozen pages to penpals and friends. In fact, the number of handwritten pages doubled if I was writing to my German penpals at the time, because I'd have to compose my letter in "rough" (because of the many stop-starts and cross-outs) and then copy it out again in "fair". 

And to think that now, if I have to write more than 10 lines at a stretch, I get cramps in my hand...! Yes, actual cramps - and honestly I don't know whether that's due to old age or the unaccustomedness of exerting pressure on a pen with my fingers. I did attempt to write longhand letters to a couple of old friends recently, but the effort didn't last beyond two exchanges. The fact that I don't write anymore has no bearing on my love for writing paper and fountain pens - I just LOVE both!

Um... yes, I do realise that pens, paper and handwritten letters have no bearing on this recipe. The cake is chewy with oats, rich with the flavour of bananas and not very sweet. I used an expensive brand of orange oil extract because I didn't have any oranges (for zest). But do use actual fresh orange zest (and 1/4 cup of orange juice) if you have them. The batter is thick enough to take the optional 1/4 cup of juice without becoming overly runny.

Recipe for: Oaty banana cake

Ingredients:
1-1/2 cups oats (I used organic jumbo oats)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon powder
1/3 heaping cup demerara sugar (or use brown sugar)
1/3 cup sultanas or raisins
1 cup mashed ripe bananas (two medium)

1 large egg
1 cup yogurt (I used low-fat Greek style)
2 tsp vanilla extract
1 tbsp orange zest or 2 tsp orange oil extract
2 tbsp oil
1/4 cup orange juice (optional)

Method:

1. Mix together the oats, flour, sugar, baking powder, baking soda, salt, raisins and cinnamon powder in a large bowl.

2. In another bowl, lightly beat the egg, then whisk in the yogurt, oil, vanilla extract, orange zest

and mashed bananas.


3. Pour the wet batter into the dry mix,

then lightly stir until just mixed.

Do not overbeat. The batter will be quite thick.
4. Spray a 7" square baking pan with Pam (or grease thoroughly with butter, if you like), and pour the batter into the pan.
5. Bake at 180C/350F for about 30-40 minutes, or till a tester comes out clean.

Check the cake after 30 minutes and keep an eye on it thereafter. Once the cake is done, let it remain in the pan for 5  minutes. Remove to a wire cooling rack.

When the cake is cool, cut into bars and serve. 

RECIPE: OATY BANANA SNACK CAKE

Ingredients:

1-1/2 cups oats (I used organic jumbo oats)

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon powder

1/3 heaping cup demerara sugar (or use brown sugar)

1/3 cup sultanas or raisins

1 cup mashed ripe bananas (two medium)

1 large egg

1 cup yogurt (I used low-fat Greek style)

2 tsp vanilla extract

1 tbsp orange zest or 2 tsp orange oil extract

2 tbsp oil 
1/4 cup orange juice (optional)

Method:

1. Mix together the oats, flour, sugar, baking powder, baking soda, salt, raisins and cinnamon powder in a large bowl. 

2. In another bowl, lightly beat the egg, then whisk in the yogurt, oil, vanilla extract, orange zest and mashed bananas. 

3. Pour the wet batter into the dry mix, then lightly stir until just mixed. Do not overbeat. The batter will be quite thick. 

4. Spray a 7" square baking pan with Pam (or grease thoroughly with butter, if you like), and pour the batter into the pan. 

5. Bake at 180C/350F for about 30-40 minutes, or till a tester comes out clean. Check the cake after 30 minutes and keep an eye on it thereafter. Once the cake is done, let it remain in the pan for 5  minutes. Remove to a wire cooling rack. When the cake is cool, cut into bars and serve. 

Curried brown rice salad

Yep, I've jumped onto the "rice salad" bandwagon, despite my doubts about what a salad actually is. :) Or perhaps I should call this a no-cook "raw" pulao.  A salad by any other name - probably tastes exactly the same... right? I actually wasn't entirely certain if this would be to my taste, but as it turned out, it's delicious - IF you like raw onions. I do, and I think the salad tasted even better for sitting overnight in the fridge, when I had it the next day for lunch. At room temperature, I should add. I don't like to eat anything that's refrigerator-cold... not even sandwiches. It has to be room temperature, at the very least.

PS. I saw this recipe on someone's blog, but for the life of me I can't remember whose it was. If you recognise this recipe, dear blogger, please give me a heads-up and I will add a link to your original recipe together with an acknowledgement.

Recipe for: Curried brown rice salad

Ingredients:

1/3 cup brown basmati rice

2 tbsp red onion, minced
2 tbsp green bell pepper, minced
1/3 cup chickpeas, cooked (fresh or canned)
3 tbsp coriander, chopped fine
1 tsp sultanas/raisins

1 tsp sliced almonds, toasted, for garnish

For the dressing:

1 tbsp lime juice
1 tsp orange blossom honey
2 tsp extra virgin olive oil
1 tsp commercial curry powder (I used Schwartz medium-hot)
Salt and pepper to taste

Method:

1. Soak the brown rice for a few hours if possible; put the soaked rice in a pan with a well fitting lid and add 2/3 cup water. Bring to a boil, then turn the heat down to a gentle simmer, cover the pan and let the rice cook till all the water has been absorbed (about 15 minutes). Let the cooked rice sit undisturbed for 15 minutes.

Once it has cooled, fluff gently with a fork. Reserve.
2. In a medium bowl, mix the salad ingredients bar the toasted almonds.

Then add the rice and mix gently to combine.
3. In a small bowl, whisk the ingredients for the dressing.

Pour the dressing over the salad and mix again, adding salt and pepper. Taste and adjust the dressing ingredients.

Fluff with a fork so as not to make the rice mushy.

Sprinkle the toasted almonds over. Serve at room temperature, or chilled.

RECIPE: CURRIED BROWN RICE SALAD

Ingredients:
1/3 cup brown rice
2 tbsp red onion, minced
2 tbsp green bell pepper, minced
1/3 cup chickpeas
3 tbsp coriander, chopped fine
1 tsp sultana/raisins
1 tsp sliced almonds, toasted

For the dressing:
1 tbsp lime juice
1 tsp orange blossom honey
1 tsp extra virgin olive oil
1 tsp commercial curry powder (I used Schwartz medium-hot)
Salt and pepper to taste

Method:
1. Soak the brown rice for a few hours if possible; put the soaked rice in a pan with a well fitting lid and add 2/3 cup water. Bring to a boil, then turn the heat down to a gentle simmer, cover the pan and let the rice cook till all the water has been absorbed (about 15 minutes). Let the cooked rice sit undisturbed for 15 minutes. Once it has cooled, fluff gently with a fork. Reserve.
2. In a medium bowl, mix the salad ingredients bar the toasted almonds. Then add the rice and mix gently to combine.
3. In a small bowl, whisk the ingredients for the dressing. Pour the dressing over the salad and mix again, adding salt and pepper. Taste and adjust the dressing ingredients. Fluff with a fork so as not to make the rice mushy. Serve at room temperature.

Bara brith (Welsh tea bread)

Bara brith in Welsh apparently means “speckled bread” – the “speckles” being the currants/raisins/sultanas that generously dot the bread. This is a tea bread – literally, because the dried fruit are soaked overnight in strong black tea, and also because it’s meant to be eaten at tea-time… or so I imagine. I can’t vouch for the second half of the previous sentence but I can tell you the first half is undoubtedly true. I got the recipe from a TV cookery competition show that I watched on and off (whenever I remembered) last year.

I don’t really know why this is regarded as a tea bread rather than a fruitcake. Texture-wise, the crumb was not really cake-y… not even fruitcake-y - insofar as you could see the crumb in between all that fruit, that is. (I might have overdone the dried fruits just a tad). I guess it was more like bread, somewhat denser than cake. Bara brith is meant to be eaten spread with butter, just like bread. It’s also meant to be yum, and it sure was. (Not that anybody would deliberately cook anything that wasn’t meant to be yum… but y’know it had to be said.) Easy-peasy recipe, too.  

Recipe for: Bara brith (Welsh tea bread)


Ingredients:

250gm mixed dried fruit (currants, sultanas and/or raisins)
100gm dark brown muscovado sugar
225ml strong hot tea (no milk)
1/4 tsp salt
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
1 large egg, beaten
250gm self-raising white or brown flour

Method:

1. Put the dried fruit and sugar into a large mixing bowl. Pour over the hot tea and stir well. Cover the bowl and leave to soak overnight.


2. When you are ready to bake the bara brith, spray a 450gm loaf tin with Pam and set aside. Preheat oven to 160C.

3. Drain any remaining tea from the fruit. Add the salt, cinnamon and nutmeg and stir well with a wooden spoon. Add the beaten egg and stir again.


4. Mix in the flour and transfer the batter to the prepared loaf pan.


5. Bake in the heated oven for about an hour (but start checking at around 40 minutes) till the bara brith is done and a tester inserted in the centre comes out clean.


6. Leave the loaf in the tin for 15 minutes, then turn it out onto a wire cooling rack and let it cool completely.

7. Serve thickly sliced and buttered.




RECIPE: BARA BRITH (Welsh tea bread)

Ingredients:

250gm mixed dried fruit (currants, sultanas and/or raisins)
100gm dark brown muscovado sugar
225ml strong hot tea (no milk)
1/4 tsp salt
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
1 large egg, beaten
250gm self-raising white or brown flour

Method:

1. Put the dried fruit and sugar into a large mixing bowl. Pour over the hot tea and stir well. Cover the bowl and leave to soak overnight.
2. When you are ready to bake the bara brith, spray a 450gm loaf tin with Pam and set aside. Preheat oven to 160C.
3. Drain any remaining tea from the fruit. Add the salt, cinnamon and nutmeg and stir well with a wooden spoon. Add the beaten egg and stir again.
4. Mix in the flour and transfer the batter to the prepared loaf pan.
5. Bake in the heated oven for about an hour (but start checking at around 40 minutes) till the bara brith is done and a tester inserted in the centre comes out clean.
6. Leave the loaf in the tin for 15 minutes, then turn it out onto a wire cooling rack and let it cool completely.
7. Serve thickly sliced and buttered.

Banana bread-and-butter pudding

The nice thing about this bread-and-butter pudding is that it needs only 1 tbsp sugar – the natural sweetness of bananas, sultanas and currants more than suffices, especially for those without a sweet tooth the size of Ayers Rock. And if you don’t wish to use even that 1 tbsp sugar (mainly to sprinkle on top, for caramelisation purposes), well, this becomes an entirely processed-sugar-free recipe. Not bad for a dessert, is it? Serve this pudding with sugar-free or low-sugar icecream, or light cream, and the sin points still wouldn’t add up as much as from, say, a slice of frosted chocolate cake with cream.

Pete, as usual, doesn’t like desserts which combine eggs and milk – even if the end result isn’t as custardy as custard-from-scratch. To his credit, he did try a spoonful of this banana bread-and-butter pudding and pronounced it “very tasty”… but it still didn’t encourage him to go for a separate portion of his own. Which is okay, because I’ll get to have this over the next 4 days. It makes for a pretty small(ish) pudding – three reasonable servings, or four small ones, or two large greedy ones. All without the addition of icecream, that is.

It would be best to use slightly overripe bananas in this recipe, as there is no extra sugar added (worth saying again, I think!). Served warm, this pudding is really rather nice on a cold evening.

Recipe for: Banana bread-and-butter pudding



Ingredients:

4 slices bread
1 tbsp butter
3 tbsp sultanas
3 tbsp currants
1 large ripe banana, sliced
1 tbsp demerara sugar
1 tsp vanilla extract
1 egg
1 cup (225ml) milk

Method:

1. Beat the egg and milk together with the vanilla extract. Reserve.



2. Cut the crusts off the bread.



3. Lightly butter one side of each slice and cut each slice into four.



4. Mix the sliced bananas with the sultanas and currants.



5. Butter a 1-litre baking dish lightly. Arrange half the pieces of bread, buttered side up, in the bottom of the baking dish.



6. Spoon half the banana-sultana mix over the bread.



7. Pour half the milk mixture over this, making sure to cover all the bread. Sprinkle 1/2 tbsp demerara sugar over.



8. Layer the remaining pieces of bread, buttered side up again,



then the remaining banana slices,



and pour the rest of the milk over.



Sprinkle the remaining 1/2 tbsp of demerara sugar over the top.



9. Press down gently and evenly to make sure that the bread pieces are all covered by the milk. Allow to soak for at least 30 minutes in the fridge.

10. Heat the oven to 180C and bake the pudding for 30-40 minutes or till the top layer of banana pieces are caramelised and the bread turns golden brown.



11. Serve warm as is, or with ice-cream or cream, if preferred.

Orange-almond cake

Oranges are my favourite fruit and orange my favourite colour, which makes it a happy coincidence that my favourite fruit and favourite colour come together in one juicy little package. However, not all oranges are equal in my eyes – the perfect oranges are those which are a tart-sweet explosion in the mouth when you bite into a segment, seedless, soft and loose in their skin (but not TOO loose and soft, because that means they’re past their best) and easy to peel. Oranges that are hard to peel, or just hard from old age, those that are blah in taste (neither sweet nor sour), those that are too squashy – they can totally mar what should be a blissful experience.

You’d have heard of the aphorism: “When life gives you lemons, make lemonade”. I have another - When life gives you less than perfect oranges… why, make orange cake!

So, following my own advice, I did.

And it was good (both the advice and the cake).

(By rights, I should have ended this post at the previous sentence, which would have been the perfect exit line… unfortunately, the sentence arrived unexpectedly soon, leaving me with no choice but to continue despite the apt ending. All I really wanted to add was that the original recipe from About.com: Southernfood was for a sour cream orange cake with walnuts, but I substituted low-fat Greek yogurt for the sour cream and almonds for the walnuts (because a certain walnut-loving amma, who is back in India now, seems to have finished my stock off) – oh, and I added sultanas because I think oranges and sultanas are a star combination. Also, I halved the original recipe, as I didn't want to make a massive cake.)

Recipe for: Orange-almond cake


Ingredients:

1/4 cup salted butter, softened
1 tablespoon orange rind, grated
1/2 cup sugar
1 egg
1-1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
½ cup greek yogurt
6 tbsp fresh orange juice (I used 4 tbsp juice + 2 tbsp Cointreau
1/4 cup chopped toasted almonds
¼ cup sultanas or raisins

Topping:



1 tbsp orange blossom honey (or use any honey)
1/4 cup fresh orange juice
1 tablespoon finely grated orange rind
1 tbsp lemon juice

Method:

1. Preheat oven to 180°C/350°F.

2. Mix butter and 1 tablespoon orange rind together in a bowl.



3. Add sugar and cream the mixture till light and fluffy.



4. Then add the egg and beat well.



5. Mix flour, baking soda and baking powder in a bowl. Add dry ingredients to creamed mixture,



6. alternating with orange juice/Cointreau



7. and yogurt, beating until smooth after each addition.



8. Add chopped toasted almonds



9. and sultanas,



then pour into a greased cake pan (6” round pan) - I used a savarin pan.



10. Bake 40 minutes or till done



(check with cake tester – if it comes out dry, the cake is done).

11. Cool 10 minutes; remove from pan. Make evenly spaced holes in the cake with a skewer.

12. Heat topping mixture,



then use pastry brush to spread the warm honey mixture on top of the warm cake.