kokum pomegranate slush recipe – a tasty drink with the taste of kokum and pomegranate. Before proceeding to the recipe it is important for me to explain to many of you who will not be knowing what is “kokum” and what is a “slush” KOKUM – Kokomo is a fruit found in the coastal Konkan region…
Preparation Time : 1 1/2 hours Makes : 7 – 8 servings INGREDIENTS For cake : 2 medium very ripe Bananas Yolks of 5 eggs Whites of 5 eggs 2 tsp Vanilla essence 1 tsp salt 1/2 cup powdered sugar plus 1/4 cup 1/4 cup refined oil/butter can be used for a richer cake 1/2 cup self raising flour/all purpose flour mixed with 1 tbsp baking powder 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp Cream Of Tartar (optional) For drizzling on top (optional): 1/2 cup icing sugar 2 tbsp milk For garnish (optional) : Fancy sugar flowers and stars METHOD Preheat oven at 160°C.Prepare a cake ring pan or any pan of your choice. Mix flour,salt,baking powder and baking soda in a bowl. In a large bowl add the egg whites.Beat with an electric beater till foamy.Add in the Cream Of Tartar (optional) and beat again till a very thick foam is formed and the whites thicken.Add 1/2 cup powdered sugar and continue beating till the mixture stands in firm peaks.Keep aside till needed. In another large bowl combine the ripe Bananas,oil,egg yolks,the remaining 1/2 cup powdered sugar and vanilla.Beat with the electric beater till smooth,creamy and well mixed.Sift the flour mix over this and mix well with a spatula or whisk.Add the egg white mix 2 tbsp at a time mixing and folding all the while.Do not over mix. Pour the cake mix in the prepared pan and bake for 20 – 25 minutes till a toothpick inserted in the cake comes out clean.Cool the cake in the pan and remove onto a plate. If making the icing mix milk and icing sugar and pour over the cake.Decorate with sugar flowers and stars. Serve with Tea or Coffee.
There is one difference between traditional and the modern version of Gingerbread today – No baking powder is used in traditional Gingerbread!Reason – Baking Powder and its variants namely sour milk, vinegar, lemon juice and cream of tartar were used for leavening,increasing the volume of and lightening cakes and were discovered after the 1840’s!However the traditional Gingerbread recipe is stable since as early as 992 A.D and of course did not use any of these agents! Recently a friend of mine from London spoke with me over traditional recipes and told me that people are liking a new variant of Gingerbread apart from the old fashioned recipe and as of now both the recipes are being made in some households.This new variant is that resembling a delicious Ginger Cake and only one important ingredient added to make the batter lighter – yes you guessed it – Baking Powder!I tried out the modern recipe with baking powder and was completely taken in by the simple yet subtle deliciousness of the recipe! I had some stem Ginger leftover from last year and so added that.You can use Ginger candy/preserved Ginger or just dust the top with icing sugar!I also found a tin of Black Treacle and Golden Syrup at a provision store and bought both of them.For black treacle you can use jaggery syrup from the darkest Jaggery you can find.You can also use Molasses if you have it.Golden Syrup can be substituted with honey,corn syrup or maple syrup. With a cup of coffee or tea its a total winner!
Genoa Cake as the name says comes from the city in Italy.It is a variant of the Pandolce Cake(which used Pine Nuts as the main ingredient and yeast as a raising ingredient) which originated in Genoa in the 16th century as a Christmas Cake)!Unlike the Pandolce cake this is a beautifully boozy,fruity and nutty cake which uses whatever preserved fruits you can get.It is great to know that the best preserved fruits can be sourced from France and Italy and they are in great demand especially after October as preparations for Christmas start and so are required in great quantity. This is a delicious fruit cake with lovely assorted fruits,brushed over with liquid jam and studded on the top with more preserved fruits.The fruits are like jewels encrusted on the cake and look beautiful when slices are cut from the cake.The jam helps the fruit stick and each slice has its own beauty! People living abroad have varied options to source preserved fruits as countries like USA and Canada import them from France and Italy and make their own especially the Florida mixed peel which is awesome in flavour!For people in India if you can source preserved fruits online then great!Or if you live in a metro where you have special import stores to source them or through sites like Booyah Chicago!You can make your own Orange Peel as well by preserving them in syrup.I will be posting the recipe soon.Otherwise here are a few options which you can use which are locally available here : Bottled fruits like coloured Maraschino Cherries (stocked by Amazon and big import stores) Red Indian “cherries” which is actually the preserved “Keronda” fruit!Is available locally in many cities and can be bought online as well. You can use dried fruits like dried Kiwi,Strawberry,Pineapple,Mango,Guava,Cherry and Raspberry.Crawford Market and the Masjid area nearby have plenty of stock. I used my own preserved Pineapple. Use dried Apricots which are readily available. Use tutti frutti or coloured and preserved Papaya easily available anywhere in India. I had soaked some fruit in October itself in Rum for Christmas Cake.I took 1/4 cup of those fruits plus I added the rest in the “mix and match” way to make up for the rest of the quantity! I have used Rum and syrup to pour into the cake later.However if you do not want to use liqueur then use the syrup from preserved Pineapple or Maraschino cherries.In case you do not have that either then make a thin sugar syrup and add any kind of fruit flavouring to it like Pineapple or even 1 tsp Vanilla or Rum extract.
Moravia ia a beautiful and historic country in the Czech Republic!A speciality of the place are Moravian Cookies or Moravian Spice Crisps as they are called.A special type of fluted cookie cutter (like a pie pan edge) is used for these delicious cookies but as I did not have them I gave them the shape of a Christmas Tree as I was making them for the festival!The cookie is wafer thin,crisp and perfectly brown with a delicious aroma and taste.Mine may not have come as thin but was crisp and utterly delicious that the better half who is a connoisseur of good things gobbled up 4 of them with his tea!They are amazing and a must try for everyone! NOTE : The authentic recipe uses either Lard which is animal fat or shortening which is solidified vegetable oil like the Indian vanaspati ghee namely Dalda to name a brand.I used pure ghee and was so very happy with the results! I measured ingredients by the gram and am mentioning the weight.Measure everything accurately for the best tasting cookies!
These are great cookies for Christmas dinner parties and sending to short distances like to your neighbours!This is a delicious shortbread base with the ultimate Lemon Curd topping!I guarantee you one thing – One bite of this and your mouth is completely refreshed by the citrusy,lemony taste and the shortbread melts in your mouth!These cookies are worth trying for the season as they are different from the usual Christmas bakes! A great recipe by Rose Levy Beranbaum! NOTE – Indian Lemons are smaller and much bitter than Lemons found abroad.So when the original recipe calls for 2 big Lemons and 94ml of juice,in India the quantity is 2 Indian Lemons and approximately 20 – 25 ml juice! Use the tips of your fingers for mixing the dough for the base.The warmth in them turns out perfect shortbread dough! Use a 7 inch square pan greased and floured or sprayed with baking spray.