Is there a stringent rule that says fruit cakes should be had only during Christmas? None that I know of.com). Pour the batter to baking moulds and bake it at 1850 C for 50 minutes. When your kids are pestering you, even as early as June, for those delicious cakes that are available during Christmas season, you need not break their hearts. Add caramel, orange juice and dry fruits to the batter and mix thoroughly. Add powdered palm jaggery to the butter and beat it thoroughly till no lumps remain.The tradition of the cake-mixing ceremony dates back to earlier centuries where dry fruits along with the spices were soaked in rum or wine to give a unique flavour to fruit cakes. (The writer is a food enthusiast and a food blogger @kitchensizzler. I can assure you that there will be no compromise on taste and you will be drooling for more.Wheat Palm Jaggery Plum CakeIngredientsButter: 150 gmsPowdered palm jaggery: 150 gmsEggs: 4Vanilla essence: 1 teaspoonWhole wheat flour: 150 gmsCocoa powder: 1 tablespoonMixed spices: ¼ teaspoonSalt: a pinchCaramel: 2 tablespoonDry fruits (rum-soaked): ¾ cupOrange juice: 2 tablespoonBaking powder: ½ teaspoonBaking soda: ¼ teaspoonMethodPreheat the oven for 10 minutes at 1850 c. As part of our healthy baking series, this week we substitute the sugar powder with jaggery and maida with wheat.1. Cream the butter till soft and shiny. Palm jaggery is loaded with phytonutrients and minerals like iron, magnesium, potassium and calcium.5. Unlike the refined white sugar, palm jaggery is unrefined and does not undergo the process of crystallisation. If you are trying the non-alcoholic version of this cake, you can use apple juice, grape juice or orange juice for High titanium iron Suppliers soaking.3. Sieve the dry ingredients — flour, salt, baking powder, baking soda, mixed spices powder, cocoa powder — and cut and fold the mixture.In this recipe, I have made a fruit cake using wheat and palm jaggery. Add whisked eggs to the mixture little by little in order to avoid curdling.4.2. There is a myth that palm jaggery is good for diabetic people but the truth is it has as many calories and contains sucrose like white sugar. The dry fruits used are raisins, sultanas, glazed cherries, candied ginger, almonds, cashews, dates, pistachios and candied papaya, which are mixed and soaked in rum, brandy or red wine.nb-huayi

Garnish with coriander leaves and serve. Heat oil in a pan and fry the onions till they turn soft. Add the paprika powder, red chillies and tomato juice to the pan and cook for six more minutes. Blend the soup in a mixer till very smooth. Pour in the white wine, add the cooked red rice and toss well.Himalayan red rice and bell pepper raguHimalayan red rice and bell pepper raguIngredients 3 tbsp cold pressed sesame oil 2 tbsp olive oil ½ onion ½ zucchini ½ cup yellow squash 1/3 yellow bell pepper 1/3 green bell pepper 1/3 red bell pepper ½ eggplant 3 cloves of garlic, finely chopped 1 tsp of red chilli flakes A pinch of smoked paprika 3 tomatoes, roughly chopped A few leaves of fresh thyme A few sprigs of fresh sage A few leaves of fresh oregano A few sprigs of fresh parsley 1 tbsp of tomato puree 20 ml white wine 1 cup red rice, boiled and drained 2-3 drops of hot sauce Salt and pepper to tasteMethod: Cut the onion, zucchini, yellow squash, eggplant, red, yellow and green bell peppers into large squares. Blend it and add lemon juice, salt and jaggery to taste. Roll them out thin and fine with a rolling pin.Then cover with aluminium foil and cook in the oven for five minutes at 1800C.Serve with the salsa and assorted pickled vegetables. Add the dry fruits and mix thoroughly. Peel the skin and remove the seeds.Crispy bell pepper-corn saladCrispy bell pepper-corn saladIngredients3 tbsp lemon juice2 tbsp chopped coriander leaves/parsley1 tbsp clove garlic, minced1/3 cup olive oilHandful of dry fruits1 red bell pepper, diced1 green bell pepper, diced1 yellow bell pepper, diced50 gm paneer, diced1 tbsp sweet corn, blanchedSalt and pepper to tasteMethod: Mix lemon juice, coriander/parsley, sugar/honey, garlic and olive oil in a bowl.Season the vegetables with salt and add a few sprigs of thyme, sage and oregano. Fry till the spices are cooked well and oil leaves the side of the pan. You can also grill them in a flat bottomed pan or grill pan or griddle by adding little oil and covering it, without turning them over. Cook for about five to six minutes.. Add ginger-garlic paste, salt, turmeric powder and fry it. Serve hot or cold. You can store this salad for up to a day in the fridge. Mix in the tomato puree, chopped tomatoes and a few sprigs of parsley.Melba toast is a dry, crisp and thinly sliced toast.nb-huayi. Place peppers, corn and paneer in a non stick pan with a few drops of olive oil and toss them till a little crisp. Add salt and pepper to taste. the veggies are soft. Arrange these peppers in a baking tray and brush it with oil. Add orange zest, chopped parsley and Ferrotitanium cored wire oregano. Season it with cracked black pepper, salt and hot sauce. Sauté for two to three minutes till the vegetables are translucent. Preheat the oven at 1800C for 10 minutes. Pour the lemon juice mixture on the bell pepper and paneer mixture. Bake for 30 minutes. Using a sharp knife deseed them. Garnish with basil leaves. Stuff the keema mixture into the pepper. Cover and chill for an hour or more to allow flavours to blend. Add chopped tomatoes, keema and all the other dry masala, cover and cook for a few minutes.Red Capsicum Salsa with Melba toastRed Capsicum Salsa with Melba toastIngredients 100 gm red bell peppers 1 tbsp sweet chilli sauce 4 tbsp lemon juice 1 tbsp grated jaggeryMethod: Roast the bell peppers until slightly charred. To make Melba toast, cut the crusts off fresh slices of bread.Roasted red bell pepper soupRoasted red bell pepper soupIngredients 2 tbsp sesame oil ½ stalk spring onions 30 gm leek 2 stalks celery 1 tbsp ginger 2 red bell peppers 1 tomato 1 tsp paprika 60 ml tomato juice 1 litre vegetable stock 3-4 basil leaves Juice and zest of ½ orange Few sprigs of oreganoMethod:In a heavy bottomed pan, sweat the spring onions, leeks and celery.Stuffed Bell peppersStuffed Bell peppersIngredients3 bell peppers, any colour2 tbsp oilfor stuffing¾ cup keema1 onion, chopped1 tomato, chopped2 tsp ginger-garlic paste1 tsp chilli powder½ tsp jeera powder½ tsp turmeric powder1½ tsp chat masala1 tsp amchoor½ tsp garam masala2 tsp coriander powder2 tsp coriander leaves3 tbsp oilSalt to tasteMethod: Wash, pat dry and cut the bell peppers into two halves. In a hot pan, add the olive oil, onions, garlic, zucchini, yellow squash, bell peppers and eggplant. Slice them down and brown in a moderate oven until crisp. Add red chilli flakes and smoked paprika and mix well. Garnish with chopped parsley and sesame oil. Strain into a bowl. Add the red bell peppers, ginger and tomatoes. Add the vegetable stock and cook till all