Cakes n bakes

Eggless fruit and nut cake

I was a crazy fan of this fruit and nut cake when I was a small kid and I am now too! My neighbor used to never miss making this cake on the occasion of Christmas and I used to never miss going to her house to eat it. She baked it really well and the taste was heavenly. I knew she used to add eggs and little rum to get the flavor and texture. For a long time I wanted to bake this cake but I was looking for a eggless cake specially for my mom who prefers to eat eggless and finally got a good recipe from show me the curry. Frankly, I was never anticipating such an outcome. It turned out so fluffily and perfect. We could just not wait for the cake to cool and were digging in to have our share!

Ingredients:

Raisins, cranberries, tutty fruity or any other glazed fruit- 1/3 cup of each (1 cup total)

Chopped cashew, Almonds, walnut – 1/3 cup of each (1 cup total)

All purpose flour -1 3/4 cup

Sugar- 1 cup

Baking soda-1 tsp

Cinnamon powder-1/4 tsp

Nutmeg powder-1/4 tsp

Salt- 1/4 tsp

Butter-1/2 cup

Water- 2 cups

Vallina essence- 1tsp

Preparation:

Bring two cups of water to boil adding raisins and cranberries or any other chopped dried friut for 10 minutes, closing the lid.

Turn off the heat and allow it to cool for 5 minutes. Add butter and stir to mix it completely and keep aside. Cool it further for another 10 minutes. Mix sifted all purpose flour, sugar, baking soda, cinnamon powder, nutmeg powder and salt.

Stir in the dry ingredients into water which has butter, raisins and cranberries. Mix everything completely and finally add chopped nuts, tutty fruity or glazed fruits if any.

Mix it well and pour it into a sprayed bunt cake pan or any regular 12″ baking pan.

Bake at 350°F for 35-40 minutes depending on your oven. Tooth pick inserted should come out clean when done.

Allow it to cool in the pan for 15 minutes, loosen the edges with a buttered knife, turn it upside down on a cooling rack and cool further for few minutes, before cutting the cake.

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Cakes n bakes

Date cake

I had a tin of dates and was debating on doing a sweet or date cake. Most votes was for the cake and ended up doing one. It turned out really soft and beautiful and at the end of the day, there were just few pieces left. My brother-in-law who visits us every weekend came and finished those last few pieces too. No one was actually satisfied having the cake so thought of baking it again. It turned out really well this time too. (We were actually fighting for the last piece) 🙂 The date cake story continues….

I called my brother-in-law on Wednesday and here how the conversation goes….

Me: What do you want me to bake this time?

BIL: Anything

Me: Anything? Date cake/ banana walnut muffins/ upside down cake.

BIL: hmmmm…. Date cake please…..

Me:  🙂 ok done.

So, within a span of 10 days, I ended up baking 3 date cakes 🙂

Ingredients:

Pitted dates- 18 to 20

All purpose flour– 1 cup

Milk-3/4 cup

oil- 1/2 cup  (vegetable oil or olive oil)

Baking soda– 1 tsp

Walnut– 1/4 cup (optional)

Sugar-3/4 cup (powdered)

Preparation:

Soak dates in milk for 2-3 hours.(If using dry dates, you might have to soak it overnight) Blend dates and sugar until smooth. In a bowl add oil and blended mixture and mix well. Now add (sifted) all purpose flour, baking soda and walnuts (optional) slowly and mix well.(I used a hand blender and mixed for 3-5 minutes, scraping the sides often.)

Put the mixture into a 9 inch pan and bake for 35 – 40 minutes at 350°F or until a toothpick comes out clear when inserted into the cake.

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Appetizers/Snacks

Goli Bajji

 

Goli bajji also called as mangalore bajji or baje,  a delightful evening snack which is very famous in Dakshina kannada. It is very simple to prepare and requires less ingredients. Goli bajji reminds me of Malleshwaram CTR hotel. They make the tastiest goli bajji’s I have ever eaten, next comes my mother-in-law with whom, I learnt this recipe.  The only main technique to get crunchy, fluffy bajjis is mixing all purpose flour or maida with sour curd/yogurt.

Ingredients:

All purpose flour/maida- 1 cup

Sour yogurt/curds- 1/2 cup

Green chillies- 2-3 chopped

Thinly sliced, small cut coconut pieces- 2 tsp (optional)

Curry leaves– few

Cumin seeds– 1/2 tsp

Sugar- A pinch

Salt- To taste

Oil- For frying

Preparation:

Mix all the above listed ingredients in a bowl until the batter is really smooth. Mix well for at least 5 minutes. Allow the batter to ferment for 2-3 hours. If you do not wish to wait for 2-3 hours, you can use cooking soda too.  If using so, mix the batter with 1/2 tsp soda and rest the batter for half an hour. The consistency of the batter should not be very thick, it should be of dropping consistency.

Heat Oil in a frying pan. Wet your hand in water, so that the batter do not stick to your palm. Make small dumplings and drop them in oil and fry it in medium low flame.  Bajjis will be ready when they turn golden brown. Serve the bajji’s with coconut chutney which is the ultimate combination according to me :).

Note:  Keep yogurt/curds in room temperature for 1-2 days to make it really sour.

We can also make bajjis, just by mixing maida, curds and salt.

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