Marinade for Flank Steak and Portabello Mushrooms

Sunshine. Spring. Month of May close at hand = COOKOUTS!

Flank steak is my favorite steak (after filet mignon bien sure). It's that one piece of meat that just makes it impossible for me to become a vegetarian. And I owe it all to my mom.

Since I can remember, my mom has been fixing this steak, usually on Sundays (so a fitting day to blog about it). I can still remember how my dad would cut this steak up into bite-size pieces for a very little moi (about 4-5 years old). Now I find myself cutting the meat for my children exactly like my dad did for three decades ago (!!yikes!).

Flank steak isn't an expensive cut. This makes it ideal for feeding a family of five during the lean years of the late 70's and early 80's. Those were the years when filet mignon really was for the just the French!

But marinate this less sophisticated steak in the right marinade, and it transforms from tough and chewy to cut with butter knife fantastique! This is so true that I've never really been able to order steak out in American steak houses because no other steak measures up to my Mom's.

Cooking it on the grill is the best way to eat this but before we had a gas grill my mother would broil it in the oven in cooler months. Since living in France, I can say that I, too, use this method from late Oct-March. Broiling is fine but firing up the grill is definitely the best way to heat up this recipe. And since the sun’s shining, spring is in full bloom and chilly winter afternoons are a thing of the past, then today’s the day to start thinking about firing up the barbie and trying new recipes for the Great Outdoors.

For the perfect American Sunday meal mom would add corn, on the cob when in season, hot dinner rolls, fresh green beans cooked à la West Virginian (for a long time in boiling water and with bacon slices) and a crsip Iceburg mixed salad. American dressings au choix. That is a meal we can all enjoy.

The exciting thing about the following marinade is that you can also use it for chicken. My mother has been saying for over 30-some years (each time we sit down to this meal) that you can marinate chicken with it but we have yet to try it.

And I just found out that this marinade works wonders with portabello mushrooms! Yes, I got my vegetarian kick going and thought I’d try the “vegetarian meat substitute”. If there are any vegetarians still reading this article at this point you can get that special "flank steak" flavor without the beef (this goes for any other mushroom fans out there reading this entry) just marinate one hour and grill. Then melt from the pleasure of succulent mushrooms that could replace beef anywhere (well, almost). Tomorrow, I'll get a great leftovers recipe for this steak, providing you can scrap up enough pieces.

Any way you cut it, this steak and its marinade is for you.

Read the recipe by clicking on the link below.

Continue reading "Marinade for Flank Steak and Portabello Mushrooms" »

Salads, Summer Salads

Making your own salad dressing can be easy and, in most cases, healthier for you.All it takes is some creativeness and a blender or a whisk. Brand dressings come in all colors and flavors helping the lettuce scene look appealing. The drawback to bottled stuff is that most of them have less than healthy fillers like thickeners and, they use sugar as a cheap filler.

If you are watching your weight, then you may want to pay attention to hidden sugar in foods. Sugar itself isn’t fattening, per se but when you eat sugar with meals, the sugar goes directly into the bloodstream satiating the cells first. The other food that you have consumed doesn’t get much of a chance at satisfying cellular needs, thus it is stored since it doesn’t need to be used. That translates into fat for you and me.

Therefore, it makes sense to try and make your own salad dressings whenever you can. Living in France, unfortunately, has it’s downsides, they are very uncreative when it comes to salad dressings; they always use a vinaigrette-based sauce. And they put everything under the sun in this dressing, then call it a salad. The grocery store has very little to offer besides vinaigrette, light vinaigrette, and vinaigrette with herbs.

From a health standpoint, the French are right. Using cold-pressed, extra virgin olive oil, fresh garlic, lemon juice or vinegar, they benefit a maximum from whole ingredients. No additives, no preservatives, no unwanted extras.

Since I am a salad fanatic, I have searched hi and low for homemade salad dressings. I have had to ‘invent’ a few and play around with others, but I found dressings that help move beyond the old stand-by.

Below are a few fun dressings that I have concocted. Other simple options can be simply opening a can of salsa and pouring it over the salad. Salsa is low in calories and fat-free.

Creamy Avocado Dressing

Don’t panic, avocados have a fair amount of fat in them but its almost all monounsaturated meaning it can be broken down easily by our bodies. Also, raw avocados have their own ‘fat fighter’ enzymes that help digest fats into fatty acids.

• 1 avocado
• 1 cup or 250 ml yogurt, low fat OK
• juice from one lemon or 3 tablespoons
• 1 teaspoon cumin or chili powder
• up to ¼ cup water
• salt and pepper to taste

Peel and coarsely chop avocado. Place all ingredients except water in blender. Blend until smooth thinning with water to desired consistency. Keeps for up to a week in refrigerator. Yields: 1 ½ cups.

Fresh Tomato and Basil Dressing

Use home grown tomatoes when possible. They transform this dressing!

• 2 large, ripe tomatoes (seeds removed, peeling optional)
• 15 large leaves, fresh basil
• ½ teaspoon minced garlic
• 2 tablespoons cup olive oil
• salt and pepper to taste

Begin by placing basil and bit of olive oil in blender; with blender on add garlic. Add tomatoes and olive oil. Pulse until slightly chunky. Keep for up to a week in refrigerator. Yields: 2 cups.

Creamy Cucumber dressing with Dill

A classic but always a winner.

• 1 cucumber peeled and seeded
• ½ cup or 125g low-fat yogurt or sour cream
• 2 tablespoons lemon juice
• 2 tablespoons dried dill
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• salt and pepper to taste

Coarsely chop half cucumber and pulse in blender with remaining ingredients. Finely chop by hand remaining cucumber half. Stir into sauce. Keeps for up to one week in refrigerator. Yields: 1 ½ cups.

Southwest Dressing

This is great with grilled chicken or turkey salad.

• 1cup or 250 ml salsa of your choice
• ½ avocado
• 3 tablespoons olive oil
• 1 teaspoon lemon juice
• a couple of pitted black olives
• 1 teaspoon honey
• salt and pepper to taste

Place avocado, olive oil and half the salsa and honey in blender. Blend until almost smooth. Stir in chopped black olives and remaining salsa. Salt and pepper as needed. Keeps for up to a week in the refrigerator. Yields: 1 ½ cups.

Tangy Orange-Lime Dressing

A citrus treat that goes well with chicken and turkey.

• 1 cup or 250 ml orange juice
• juice from 1 lime or 3 tablespoons
• 1 tablespoon honey
• 2 tablespoons olive oil
• 2 tablespoons tarragon
• salt and pepper to taste

Place all ingredients in a blender and blend. Keeps for a week in the refrigerator.

Chettinad Fried Chicken

Ingredients

Chicken(medium) - 800 gm
Onions(medium) - 2 nos
Ginger - 1" piece
Garlic pods - 4 - 6 nos
Green chillies - 4 nos
Red chillies(Kollamulaku) - 4 - 6 nos
Curry leaves - 10 - 12 nos
Turmeric powder - 1/2 tsp
Lemon juice - 1 tbsp
Rice flour - 2 tbsp
Salt - As reqd
Oil for shallow frying
Preparation Method

1)Clean, wash and slit chicken pieces, if they are too big.

2)Chop onions, ginger, garlic and green chillies.

3)Grind together onions, ginger, garlic and chillies into a fine paste.

4)Blend turmeric powder, lemon juice and rice flour into the masala paste along with salt.

5)Apply this mixture along with shredded curry leaves onto the chicken and leave to marinate for 2 - 3 hrs in the refrigerator.

6)Heat oil in a shallow pan.

7)Add marinated chicken and saute for 2 mins on both sides to seal the exterior.

8)Reduce heat to medium, cover with the lid and cook for 15 - 20 mins, turning over and basting frequently with remaining marinade if any.

9)Sprinkle water, if chicken stays too dry.

:- The last few mins of cooking should be done on high heat so that the surface of the chicken becomes crispy and golden brown.

:- Serve hot as a side dish or with any Indian bread.

Cream of Chicken Soup Recipe

Ingredients
Chicken(wings & bones) - 1 lb
Allpurpose flour(Maida) - 1 1/2 tbsp
Egg - 1 no
Butter - 2 tsp
Pepper powder - 3/4 tsp
Sugar - A pinch
Ajinomotto - A pinch
Salt - As reqd

Preparation Method

1)Make Chicken Stock with 4 cups of water. This is done by cooking chicken in a Pressure Cooker for 1 whistle. Strain and keep aside.

2)Shread flesh from wings and saute in 1 tsp butter and keep aside.

For Roux:
1)In a shallow pan, add butter.

2)Add maida and saute well.

3)Remove from fire before the colour changes.

4)Mix the roux to the stock.

5)Add sugar, salt and pepper.

6)Bring to a boil.

7)Reduce the flame to low medium.

8)Beat the egg with little salt and pepper.

9)Pour the beaten egg mix into the soup through a strainer.

10)Add ajinomotto.

11)Remove from fire.

12)Garnish with shredded chicken in each bowl before seving.

Tips:
1) You may add more roux to make the soup thicker.

2) Vary the amount of salt and pepper to taste.

Hot n spicy chilly chicken

Ingredients

Chicken(boned & skinned) - 1 lb
Dry red chillies(Kollamulaku) - 18 nos
(large chillies soaked in warm water)
Cumin seeds(Jeerakam) - 1 tsp
Fennel(Perinjeerakam) - 1/2 tsp
Coriander seeds - 2 tbsp
Fresh ginger - 3-4 pieces
(peeled & pulped)
Lemon juice - 1 no
Salt - As reqd
Vegetable oil for deep frying
Lemon wedges for garnishing

Note : Reduce Chilli if you don`t like spicy food
Preparation Method
1)Dry roast the cumin, fennel and coriander together and then grind with the drained chillies.

2)Mix the ground spices with ginger, lemon juice and salt in a bowl.

3)Chop chicken into bite size pieces.

4)Add chicken to bowl and mix with the marinade thoroughly.

5)Cover and refrigerate overnight.

6)Heat oil in steep sided pan or wok. You’ll need at least 1 inch of oil in bottom of the pan.

7)Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.

8)Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch.

9)You can keep chicken warm in a low oven until all is ready.

10)Garnish with lemon wedges.

Indo-Chinese Chilli Chicken

Ingredients

Chicken(bone less) - 500 gm
(1 inch pieces)
Green chillies - 4 nos
(cut into halves)
Ginger - 1 inch piece
(finely chopped)
Garlic pods - 10 nos
(finely chopped)
Reddish orange color – 1/2 tsp
Red chilly powder - ½ tbsp
White vinegar - 2 tsp
Soya sauce – 1/2 tbsp
Green chilli sauce – 1 tbsp
China salt(Ajinomotto) – 1tsp
White pepper - 1 tsp
Coriander leaves – 1 tbsp
(finely chopped)
Spring onions - 1 tbsp
(finely chopped)
Refined oil for deep frying

For the marinade:-
Multi purpose flour – 1/2 tbsp
Corn flour – 1 tbsp
Egg - 1
Salt - As reqd
Preparation Method

1)Marinate chicken in the above mentioned marinade for atleast an hour.

2)Heat oil in a deep skillet.

3)Fry the chicken pieces on medium flame, until they are golden brown and keep them aside.

4)Heat 1 tbsp of oil in a skillet.

5)Saute ginger and garlic pieces for half a minute.

6)Add the fried chicken pieces to it.

7)Add Vinegar, Soya sauce, green chilli sauce and mix well.

8)Add a cup of water to it.

9)Add red chilliy powder, china salt, salt (if necessary) and cook.

10)When half of the water is evaporated, add green chillies to it and cook, till it gets dry.

11)At the end, add white pepper, coriander leaves and spring onions to it.

:- Serve hot.

Sambhar(kerala dishes)

Ingredients

Tur dal - 100gms
Drumstick - 2 (medium sized)
Brinjal - 1
Medium Onion - 2 (Cut into 6 pieces)
Medium sized potato - 1 (peeled and cut into very small pieces)
Sambar Masala - 3 tablespoons
Coriander leaves - 1 table spoon (chopped)Curry leaves - 10
Dried red chilli - 2 Cut into pieces
Salt To tste
Tomatoes - 2 (medium sized cut into pieces)
Tamarind - size of a lime soaked in 1/2 cup water
Methi Seeds - 1/4 tablespoon
Vegetable oil or Ghee - 2 table spoon
Asafoetidia - 1 tablespoon
Mustard Seeds - 1 teaspoon

Preparation

Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, la, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Marbled Cheesecake Bars

Ingredient

3 (8-ounce each) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
3 large eggs
2 teaspoons vanilla extract
2 (1-ounce each) bars HERSHEY'S Unsweetened Baking Chocolate, melted

Chocolate Crust (Method)

1. Prepare Chocolate Crust. Heat oven to 300°F.
2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
3. Pour half of batter evenly over prepared crust.
4. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
5. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator.

Makes about 24 to 36 bars.

Chocolate Crust: Stir together 2 cups vanilla wafer crumbs (about 60 wafers), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup melted butter OR margarine until well blended. Press mixture firmly on bottom of 13 x 9 x 2-inch baking pan

Picnic Drumsticks

Chicken Ingredients:

1/3 cup LAND O LAKES® Butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks

Dip Ingredients:

1 medium (1 cup) cucumber, peeled, chopped
1 cup LAND O LAKES® Light Sour Cream
1 1/2 teaspoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dill weed

1. Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture.
2. Place drumsticks in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.
3. Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.

Makes 4 servings (1 1/3 cups dip).

TIP: Prepare chicken as directed above. Cool completely. Place chicken in resealable plastic food bag. Prepare dip; place into covered container. Place chicken and dip in cold picnic cooler when transporting. Serve cold chicken with dip.

Café Latte Float

6 cups milk

3/4 cup sugar

3/4 cup brewed espresso, chilled

1 cup club soda

4 scoops coffee ice cream

1 cup whipped cream

In a large saucepan, combine the milk and the sugar and stir over medium heat until the sugar has dissolved. Remove from heat and cool. Place in the refrigerator until chilled, about 1 hour.

In 4 large coffee mugs or tall glasses, pour enough milk to fill two-thirds of the way. Slowly pour about 3 tablespoons of espresso into the first mug. Add 1/4 cup club soda, 1 scoop ice cream and a dollop of whipped cream. Repeat with the other 3 mugs.

Sangria Granita

3 cups medium-bodied red wine

3 cups chardonnay wine

1 1/2 cups sugar

2 whole oranges, sliced

1 whole lemon, sliced

1 whole lime, sliced

1 tablespoon orange zest

1 tablespoon lime zest

1 tablespoon lemon zest

Combine the wines and the sugar in a large saucepan. Over medium heat, stir just until the sugar is dissolved, about 7 minutes. Remove from heat, add half of the sliced fruit and allow to cool to room temperature. Strain out the fruit slices and discard. Add the zest and chill in the refrigerator until cold.

Poor the mixture into a 9-x-13-inch pan (or any pan that will fit on your freezer shelf) and freeze. When almost frozen, scrape mixture with a fork to break up the ice. Refreeze for another 1 1/2 to 2 hours, scrape again with a fork and add the remaining fruit slices. Return to the freezer for an hour. Scoop the frozen sangria into a large pitcher and serve with wine glasses.

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Ginger Pear Crisp

Ginger Pear Crisp

Ingredients:

Ingredients: Topping: 6 Pears, peeled and sliced 1/4 Cup flour 1 Tablespoon finely chopped ginger 3/4 Cup rolled oats 1/2 Cup brown sugar 1/4 Cup brown sugar 1/2 Cup raisins 1/4 Cup sugar 2 Teaspoons cinnamon 1 Teaspoon cinnamon 2 Tablespoons butter, cut into bits 6 Tablespoons butter

Instructions:

Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.

Spinach Quiche

Spinach Quiche

Ingredients:

1 Small onion, chopped 1 Unbaked 9 inch pie crust ½ Cup butter 4 Eggs, beaten 3 Cloves garlic, chopped 1 Cup milk 1 (4.5 oz.) Can mushrooms, drained 1 (8 oz.) Package shredded cheddar cheese 1 (10 oz.) Package frozen chopped spinach, thawed and drained 1 (6 oz.) Package herb and garlic feta, crumbled Salt and pepper to taste

Instructions:

Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and ½ cup cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Bake in preheated over for 15 minutes. Sprinkle top with remaining cheddar cheese, and bake an additional 35-40 minutes, until set in center. Allow to stand 10 minutes before serving.

Karimeen Pollichathu

Ingredients
1: Pearl Spot Fish
3-4: Chopped Curry Leaves
2: Red Chillies
3-4: Chopped Shallots
1/4 tsp: Turmeric Powder
1 tbsp: Lime Juice
1 tsp: Chopped green chillies
1: Banana Leaf
1/2 tsp: Chopped Ginger
1: Thin banana stem
1/2 tsp: Chopped garlic
1 tbsp: Coconut Oil
Salt to taste.

Preparation

Grind red chillies, turmeric powder, chopped green chillies, chopped ginger, chopped garlic, chopped curry leaves, chopped shallots, salt and lime juice to a coarse paste.

After cleaning the fish, apply a thick layer of the paste on the inside and on the outside. Wrap the fish in a banana leaf and tie it with the banana stem. Heat oil in a pan and place the wrapped fish in it.

Cook on each side for 5-6 minutes. Serve hot with rice.

Chicken Fried Rice Recipe

Ingredients

Plain vegetable oil - 1/3 cup
Chicken(diced) - 1/3 lb
or
Meat(cooked, cubed or shredded) - 2 cups
Onion - 1 no
(diced)
Salt - As reqd
Pepper - As reqd
Garlic pods - 3 nos
(finely chopped)
Fresh ginger - 2" piece
(peeled and finely chopped)
Whole scallions - 3 nos
(thinly sliced;white and green separated)
Frozen corn, peas, carrots - 1 1/3 cups
Eggs(large) - 4 nos
(lightly beaten)
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cups

Preparation Method

1)Heat a tbsp of oil in a large heavy-bottomed nonstick skillet on a high heat.

2)Add the chicken and cook, stirring occasionally, until lightly browned.

3)Add onions, salt and pepper.

4)Cook for 1 - 2 mins, until onion is fragrant.

5)Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.

6)Add the frozen vegetables.

7)Cook, until just defrosted, but still crisp.

8)Transfer contents of the skillet to a large bowl.

9)Heat 2 tbsp of oil in the same pan.

10)Add the eggs and season with salt and pepper.

11)Stir the eggs constantly and cook, until almost set, but still moist.

12)Transfer the egg to the bowl.

13)Heat up the remaining oil in the same pan.

14)Add rice and use a spoon to break up any clumps.

15)Add salt and pepper and stir-fry the rice to coat evenly with oil.

16)Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.

17)Stir the rice again, breaking up any new clumps.

18)Add the scallion greens.

19)Transfer to the bowl.

20)Stir all the ingredients together with the rice.

:- Adjust the seasoning with salt and pepper, if necessary.

:- Serve hot.

Chicken Manchurian

Ingredients

Chicken - 1/2 kg
(Boneless, preferably breast meat)
Corn flour - 150 gm
Red chilly powder - 2 tbsp
Turmeric powder - 1/2 tbsp
Coriander powder - 2 tbsp
Onion(medium) - 3 nos
(finely chopped)
Green chillies(split) - 4 nos
Garlic paste - 1 tsp
or cut into small pieces
Ginger paste - 1 tsp
or cut into small pieces
Black pepper(crushed) - 1 tsp
Olive oil
Soya Sauce(Black) - 2-3 tsp
Salt - As reqd

Preparation Method

1)Cut the chicken into small sized pieces.

2)Mix it well with chilly, turmeric and
coriander powder and salt.

3)Add the corn flour and mix well with enough water.

4)Keep the mixture on the freezer for 1/2 hour.

5)Heat oil in a frying pan.

6)Add onions and fry, till it becomes light brown.

7)Add enough salt, green chillies, black pepper, ginger and garlic and fry.

8)Add 2 tsp of soya sauce and keep on low flame.

9)Once the chicken mix is settled, fry the mix in oil, in a separate pan, until
the chicken is cooked well.

10)Transfer the mix with the oil to the onion - soya mix and add extra sauce, if needed.

11)Keep on a low flame and cook for 10 minutes.

12)Add coriander leaves, just before switching off.

13)Decorate with extra coriander leaves, once the dish is transferred to the serving bowl.

:- Serve hot with chappathis.
:- A pinch of ajinomotto would
be nice too.

Chemmeen Cutlet Naden Style

Ingredients
Prawns(Chemmeen) – 500 gm
Onion – 2 nos
(finely chopped)
Potato – 250 gm
(cooked and mashed well)
Green chillies – 6 nos
(finely chopped)
Salt – As reqd
Turmeric powder – A little
Egg – 1 no
Bread crumbs – As reqd
Curry leaves – As reqd
(finely chopped)
Coriander leaves(finely chopped) – A little
Oil for frying

Preparation Method

1)Clean prawns well.

2)Cook it well with salt and turmeric powder. Keep it aside.

3)Heat oil in a pan or a kadai.

4)Add onion and sauté well.

5)Add green chillies, curry leaves, coriander leaves and sauté well.

6)Remove from flame.

7)Add mashed potatoes and cooked prawns and mix well.

8)Make small balls off the above mixture and shape them into cutlets.

9)Dip them first in beaten egg and roll them in bread crumbs.

10)Deep fry them in hot oil, till they turn brown in colour.

Special Christmas Cakes

Ingredients
Raisins 2-1/4 lb.
Currants 1 lb.
Dates, stoned and chopped 6 oz.
Prunes (4 oz.)Cooked, stoned and chopped.
Almond flakes 8 oz.
Butter 14 oz.
Raw brown sugar 14 oz.
Eggs 8
Grated rind of 1 lemon and 1 orange
Molasses 1 tablespoon
Flour 1 lb.
Salt 1 teaspoon
1 teaspoon each of : ground nutmeg, allspice, cinnamon & ginger
Sherry 5 tablespoon
Preparation

Grease and line a 10 inch round cake tin with a double thickness of greaseproof paper. Wrap a double layer thickness of brown paper around the outside of the tin and secure with string. Make sure the paper is twice as high as the depth of the cake pan.Combine the raisins, currants, dates, prunes and almonds in a large bowl. Cream the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Stir in the lemon and or the black treacle. If the mixture looks like it is starting to curdle stir in a little flour. Mix together the flour, salt and spices. Fold the flour mixture and the fruit mixture into the batter mixture a little at a time alternating between the flour and fruit mixtures. Stir in the sherry and ensure everything is well blended.

Traditionally all the members of the family take turns in stirring the cake and each makes a wish while doing so.

Put the mixture into the cake tin being careful not to create any air holes and remembering to smooth the top surface before placing the cake in the oven.

Bake in the oven at 300F for 1 hour and then reduce the heat to 275F and cook for a further 4 hours. If the top starts to overbrown then cover with greaseproof paper.

When you remove the cake from the oven leave it in the cake tin and allow to cool overnight - the cake can stay warm for up to 24 hrs. When cool remove from the tin and wrap in a double layer of aluminium foil until it is decorated. Occasionally unwrapping and treating with sherry or an alcohol of your choosing can ensure a moist flavourful cake but be careful not to overdo this and create a soggy cake! The cake will improve with keeping.

Decoration

The traditional method of decorating a Christmas cake is with almond paste or marzipan and icing. You will need about 2 lb of marzipan to cover the cake.

Place the cake on the cake plate on which it will be presented.

Roll the marzipan out as thinly as possible and cover the top and sides of the cake. A thin layer of strawberry jam spread over the cake will help to 'glue' the marzipan to the cake.

To make the Royal Icing sift 12 oz. of icing sugar (confectioner's sugar for Americans) into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice. Brush the marzipan with a little egg white to help the icing stick to the cake then add the icing in a thin layer. The icing can be thickened if necessary with additional icing sugar.

A flat metal spatulla dipped in hot water will help to spread the icing but in general best results are obtained if the icing is 'worked' as little as possible.

Fish Curry Recipe

Ingredients

Fish - 450 gm
Mustard seeds - 1/4 tsp
Salt - As reqd
Fish masala - 3 tsp
Mango powder - 1/2 tsp(Amchur)
Coconut milk - 1/3 cup
Green chillies - 2 nos
Shallot(Kunjulli) - 1 no
Onions
(medium sized) - 1 no
Oil - 2 tsp
Curry leaves - 2 stems
Fenugreek(Uluva)powder- A pinch
Tomato puree - 3 tsp
Tomato
(medium sized
sliced thin and long) - 1 no
Ginger - 1/2"

Preparation Method

1)Heat oil and add mustard seeds. Let it splutter.

2)Add onions and sauté.

3)Once it turns to golden brown, add green chillies, ginger, shallot pieces and curry leaves. Fry for a few minutes.

4)Then add tomato pieces and tomato puree. Mix well.

5)Add salt, fenugreek powder, mango powder and fish masala. Stir well.

6)Add coconut milk and when it boils, add the fish pieces and cover it. Cook on low-medium heat.

:-Serve hot without breaking the fish pieces.

Kozhi Curry Recipe

Ingredients
Chicken pieces - 1kg or 2.2 lbs
Oil - 3 tbsp
Chopped onion - 1-1/2 cups
Chopped ginger - 2 tbsp
Chopped garlic - 1/2 tbsp
Slit green chillies - 4 nos
Turmeric powder - 1 tsp
Chilly powder - 1/2 -1 tsp
Coriander powder - 2 tbsp
Cumin seeds(Jeerakam)- 1 tsp
Aniseeds(Perinjeerakam)- 1/2 tsp
Pepper - 1/2 tsp
Cloves(Karayampoo) - 5 nos Cardamom(Elakka) - 2 nos
Cinnamon sticks(Patta) - 3 nos (Powder these together. Instead one and a half tsp of garam massala powder can also be used.)
Curry leaves - A few
Coconut milk - 2 cups
Lime juice - 2 tsp

Preparation Method

1)Clean the chicken pieces.

2)Mix it with 1 tbs of salt and 2 tsp of lime juice (or half cup of curd) and keep aside for half an hour.

3)Make a paste of the coriander, chilly and turmeric powder.

4)Heat oil in a thick bottomed vessel.

5)Add chopped onion, ginger, garlic and green chillies and brown it.

6)Add the masala paste and fry for a minute.

7)Add the chicken pieces together with the juice that comes out of it. Stir it for about five minutes.

8)If the coconut milk is taken from fresh grated coconut add about 2 cups of the second milk to the curry. Otherwise add about 2 cups of hot water. Cover and cook for about half an hour till the chicken pieces are cooked.

:-If you like potatoes in the curry, about one and a half cups of potato pieces can be added to the curry half way through.

9)Add the thick coconut milk and the garam masala powder and curry leaves.

:-If you want more gravy or the gravy is not thick enough dissolve a tsp of corn flour in milk or water and add to the curry and just boil again stirring well and bring the curry to boil.

Chemmeen Curry Recipe

Ingredients
Prawns(Chemmeen) - 250 gm
Onion - 1 no
Ginger - 1 piece
Green chillies - 2 nos
Garlic pods - 5 nos
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Fenugreek(Uluva) powder - A pinch
Pepper powder - ¼ tsp
Kukum Star(Kodampuli) - 4 nos
Oil - ½ cup
Mustard seeds - ½ tsp
Curry leaves - 1 sprig
Salt - As reqd
Preparation Method

1)Clean the prawns very well.

2)Cut onion, ginger, garlic into very small pieces.

3)Heat oil in a pan.

4)Add mustard seeds and when it splutters, add onion, ginger, garlic and curry leaves.

5)Fry well till onion turns light brown.

6)Add all the other powders and mix well.

7)Add kukum star, salt and 3 cups of water. Close it with a lid and allow it to boil.

8)When it boils, add green chillies and prawns.

9)Cook for 15 minutes till it forms a gravy.To make the gravy thick, u can cook for a few minutes without closing the pan.

Fish Biriyani Recipe

Ingredients
For Rice:
Ghee - 2 tbsp
Cardamom(Elakka) - 4 nos
Cinnamon(Karugapatta) - 4 sticks
Cloves(Grambu) - 4 nos
Pepper - 4 nos
Onion(sliced) - 1/2 cup
Basmati rice - 3 cups
Boiled water - 6 cups
Salt - 2 tsp

For fish masala:
King fish or seer fish - 1/2 kg
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt - 1 tsp
Oil - 1 cup
Onion(sliced) - 3 nos
Ginger-garlic-green chillies paste - 2 tbsp
Toamto(chopped) - 1 no
Garam masala powder - 1 tsp
Curd - 1 tbsp
Thick coconut milk - 1/4 cup
Coriander leaves(chopped) - 1 cup
Ghee - 2 tbsp

For garnishing:
Cashew nuts(roasted)
Raisins(Onakka munthiri)(roasted)
For preparing rice:
1)Heat ghee in a pan.

2)Add cardamom, cinnamon, cloves and pepper. Stir them.

3)Add onions and fry for 5 min.

4)Add rice and stir for 5 min.

5)Pour boiled water along with salt and cook till it done.

For making fish masala:
1)Marinate fish pieces with chilly powder, turmeric powder and salt
for 1 hour.

2)Fry the marinated fish pieces in oil.

3)Heat the same oil used to fry the fish in a pan.

4)Add sliced onions and fry on a low flame, till it becomes slightly brown.

5)On medium flame, add ginger-garlic-green chilly paste and tomato.

6)Stir it for 6 min.

7)Add curd, coconut milk, coriander leaves and salt and stir it for 5 min.

8)Add fried fish pieces and reduce the flame.

9)Cook till it starts to boil.

For making fish biriyani:
1)Take a deep bottom vessel and layer rice and fish masala.

2)Pour 2 tbsp of ghee and tightly cover with a lid.

3)Keep it on a very low flame for 10 min.

4)Garnish with roasted nuts and raisins.

:- We can use fish with not much bones like tuna, salmon, akoli.........etc, but it will be tastier when we use king fish.
THANKU VERY MUCH FOR ALL YOUR COMMENTS.....

Mutton Olathiyathu Recipe

Ingredients
Mutton - 1 kg
Red chilly powder - 2 tbsp
Coriander powder - 1 tbsp Turmeric powder - 1/2 tbsp
Black pepper seeds - 1/2 tbsp
Cumin seeds(Jeerakam)- 1 tsp
Garlic(chopped) - 1 tsp
Ginger(chopped) - 1 tsp
Cinnamon sticks
(Karugapatta) - 2 nos
Cloves(Grambu) - 3-4 nos
Cardamoms(Elakka)
(green) - 2 nos
Onions(sliced) - 1/2 cup
Curry leaves - 8-10 nos
Coconut pieces
(finely chopped) - 1/2 cup
Vinegar - 1 tbsp
Mustard seeds - 1 tsp
Onions(medium) - 2 nos
Oil - 1/2 cup
Salt - As reqd

Preparation Method

1)Grind together the chilli powder, coriander powder, turmeric powder, peppercorns, cumin seeds, cinnamon, cloves and cardamoms.

2)Chop the 2 medium sized onions.

3)Boil 3-4 cups of water and add to it chopped mutton, ground masala, sliced onions, ginger, garlic, curry leaves, vinegar, coconut pieces and salt. Cook till the meat is tender.

4)Heat oil in a small pan and add mustard seeds. Allow them to splutter.

5)Add chopped onions and curry leaves.

6)When done, add into the mutton gravy and boil for 2-3 minutes.

:- Serve hot with steamed rice.

Vegetable Fried Rice Recipe

Ingredients
Basmati rice - 2 cups
Beans, Carrots,
Potatoes,
Green peas,
Capsicum - 1/2 kg Salt - 1/2 tsp
Chilli powder - 1/4 tsp
Ghee - 3 tsp
Cloves(Karayampoo)- 8-10 nos
Cashewnuts - As desired
Cinnamom(Patta) - As reqd
Garam masala powder- As reqd
Preparation Method
1)Cook rice adding 1 and a half times water and allow it to cool by spreading on a large bowl.

2)Cut all the vegetables into long pieces.

3)Pour ghee in a frying pan.

4)Add cloves and cashewnuts and fry them till they are brown.

5)Add the vegetables and fry until they are cooked fully.

6)Add salt, chilli powder, ground cinnamon and garam masala powder to taste.

7)Add rice and fry until all the items are mixed well.

8)Add some extra ghee while serving.

Side Dish-: Onion Curd Pachidi or Tomato ketchup with vadam.