Rich Fruit Cake#SundayFunday

This is a delicious Rick Fruit Cake with awesome flavor. There is no need to soak these in advance. Soak them overnight and they are good to use.

Ingredients
113 Grams Butter
113 Grams Caster Sugar
113 Grams All Purpose Flour
3 Eggs
¼ Teaspoon Baking Powder
¼ Teaspoon Salt
80 Grams Chopped Nuts
400 Grams Chopped Dried Fruits
3 Tablespoons Rum
1 Teaspoon Cake Spice - Homemade
¼ Teaspoon Cinnamon Powder
¼ Teaspoon Nutmeg Powder

Method 

I have used golden raisins, sultanas, mixed fruit peel, cranberries, homemade candied grapefruit and sweet lime peels, plums, glazed cherries.
soak all the fruits in 300 Ml rum overnight. An hour before mixing the cake. Place all the soaked dry fruits in a colander to drain off all the rum. Reserve the rum to use it later. 

Add softened butter into a bowl and then add sugar and cream them together until light and fluffy. Add eggs (one at a time)
If you are using vanilla extract ,you can add at this point.
Add in the flour mix (combination of baking powder, salt ) and lightly fold in with a spatula. Fold in the spices and drained fruits into the batter. This smell and flavor is so awesome of this rich fruit cake. Pour it into lined 6" pan's. 

Bake it at 180°C preheated oven for 20 - 25 minutes. As soon as the cake it out of the oven pour in the rums on them. Cool these on a wire rack. These went for my friends.

Labels: Cake, Cake Spice Mix, Cinnamon, Rum, Golden Raisins, Christmas Cake, Sunday Funday 

• Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
• Rich Fruit Cake from Sneha’s Recipe
• Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
• Ember Avocado Toast from Palatable Pastime
• High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
• Carrot & Apple Bread from Mayuri’s Jikoni  

Homemade Spiced Rum#SuperClubSaturday

Making spiced rum at home is so easy, you just have to take some of the desired mix of spices and other ingredients, pop them in a bottle of rum for, a few days. Decant and the homemade spiced rum is ready.

Makes 500ML
Ingredients
3 - 4 Inches Fresh Ginger Root - sliced
1 Star Anise
5 Whole Black Peppercorns
4 Whole Cloves
2 Inch Cinnamon Stick
1 Teaspoon Pure Vanilla Extract
500 Ml Rum - White or Dark

Method

Fill a large jar with ginger root, star anise, peppercorns, cloves, cinnamon stick and vanilla extract. Fill jar with rum. Cover and let infuse for at least 4 days 8 - 10 days .
Strain rum through a fine meshed strainer into a bowl. Decant back into jar and replace lid. Spiced rum will keep indefinitely.

Homemade spiced rum tastes great in all kinds of cocktails,  mojitos, or even a simple drink like a rum & coke. 

I have used to make a delicious cake with this spiced rum.. recipe will be up soon! 
Labels: Rum, Cinnamon, Ginger, Black Peppercorns, Super Club Saturday, Homemade

Supper Club Saturday

January 2021 Shared Recipes

• Sneha’s Recipe mixed Homemade Spiced Rum
• Making Miracles served Leftover Turkey Salad (Sandwiches)
• Magical Ingredients presented Mighty Mushroom Bites “Vada” Curry
• A Day in the Life on the Farm baked Pizza Montanara
• Palatable Pastime baked Southern Skillet Cornbread
• Our Good Life tossed together Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons

Dum Chicken Rum Biryani#SundayFunday

This is super delicious and makes a complete meal. The rum gives a delicious taste to this biryani, try it and you will definitely love it. It's not spicy but yum!! I have added potatoes, since for me biryani is incomplete with potatoes, I love them in biryani.

Serves 3 as a complete meal 

Ingredients
For the Chicken Marination
420 Grams Chicken Pieces Biryani cut - I used 2 Large Legs
100 Ml Rum 1 Cup Yogurt - whisked
1 Tablespoons Lemon juice
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
1 Teaspoon Heaped Red Chili powder
½ Teaspoon Turmeric powder
1 Tablespoon Coriander powder
Orange color pinch 
1 Green Chilly - chopped 
½ Cup Fried Onion/Brista
¼ Cup Coriander leaves - reserve
¼ Cup Mint leaves 

¼ Cup Oil
For the Rice
275 Grams Basmati Rice 

2 Teaspoon Heaped Salt or To Taste
Whole Mixed Spices
1 Brown Cardamom
2 Green Cardamoms
1 Bay Leaf
5 Black Peppercorns
1 Stick Cinnamon
3 Cloves
½ Teaspoon Shahjeera 
Other Ingredients
¼ Cup Fried Onion/Brista 
½ Teaspoon Saffron Stradnds - Mix the strands in ¼ cup Milk
2 Medium Potatoes - cut into Big pieces - Optional 
2 Tablespoons Ghee/ Butter 
¼ Cup Mint leaves 
¼ Cup Coriander leaves

Method 

In a large bowl take chicken, and all the given ingredients under marination and mix very well, Keep it to marinate for at least 2 hours in the refrigerator.

Wash and soak the basmati rice for 15 minutes. In a large pot/vessel water, salt and all the whole spices bring to boil add the rice and cook the rice till it is half done /cooked drain the water.  

In a heavy bottom pot/ vessel add 2 tablespoon oil and ¼ cup water, add the chicken. top it with the potatoes, sprinkle a little coriander and mint leaves. 

Now spread the half cooked rice, sprinkle the remaining mint leaves, onion brista, saffron color 

Seal it with a foil, cover with a lid with dough Place a cast iron tawa/girdle on high flame and place the pot on it and cook on high flame for 12 minutes. Then reduce the flame to low and let it cook for 40 minutes. After 12 minutes then again make the flame to medium high and let it cook for 3 minutes. Switch off the flame and let it remain on the hot tawa for another 10 - 15 minutes. 

Here is ready!!

Perfectly done, it not burnt at the bottom.

Serve hot with Raita.

Enjoy.. it's super delicious!!

Labels: Biryani, Chicken,  Rum, Sunday Funday, One Dish Meal, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah of Making Mircales, the theme is Cooking with Beer/Alcohol.

• Autumnal Spinach Salad with Beer Vinaigrette by Amy's Cooking Adventures
• Braised Pork with Dunkel Bier Gravy by Palatable Pastime
• Dum Chicken Rum Biryani by Sneha's Recipe
• Irish Beef Guinness Stew by Culinary Adventures with Camilla
• Slow Cooker Beer-Braised Pot Roast by Making Miracles
• Spicy Beer Shrimp Potatoes by Food Lust People Love
• Whole Wheat Beer Pretzel Nuggets by A Day in the Life on the Farm

Caramel & Rum Upside Down Pineapple Bundt Cake#BundtBakers

For this bundt cake I have used the pineapple slices that were infused in the Homemade Pineapple Rum. This is moist and delicious cake, can serve this as a dessert cake too.

Ingredients 

For The Caramel
30 Grams Butter
30 Grams Granulated Sugar
4 Tablespoon Chopped Pineapple Pieces
4 Piece Whole Pineapple Pieces - cut into half
For The Cake
90 Grams Butter
60 Grams Caster Sugar
2 Large Eggs
30 Grams Almond Meal
90 Grams Cake Flour
½ Teaspoon Baking Powder
1 Tablespoon + 2 Tablespoons Homemade Pineapple Rum
Method
Cut each slice of pineapple in 2 equal pieces.
For The Caramel

In a sauce pan add butter on medium low flame add sugar and let it melt then add the cut pieces of pineapple 

and let them caramelize then remove without the syrup, keep aside. 

In the same pan add the tiny pieces and caramelize those too in the remaining syrup and let these cool.

Grease and line a 7" spring foam bundt pan with parchment paper and arrange the pineapple slices.

For The Cake

Beat the butter and sugar till light and fluffy, then add the the egg, and beat till light and creamy, now add the sieved, flour almond meal and baking powder, beat till incorporated and then add the caramelize tiny pieces and a tablespoon of pineapple rum mix well

pour this in the prepared bundt pan and bake in a preheated oven at Bake at 170°C for 30-35 minutes. 

When out of the oven pour rum 2 tablespoons of rum

let the cake soak the rum for 5 minutes

then un mold it into a serving plate

Slice .. it so moist and soft.

Enjoy!!
Labels: Bundt, Bundt Bakers, Pineapple, Rum ,Homemade, Homemade Almond Meal, Dessert

  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

• Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha's Recipe
• Coffee Liqueur Bundt Cake by Patyco Candybar
• Lemon Rum & Coconut Bundt by Sweet Sensations
• Mojito Bundtlets by A Day in the Life on the Farm
• Piña Colada Bundt Cake by Food Lust People Love
• Rum Cake by Passion Kneaded

Homemade Pineapple Rum#Improv

Since many of the imported liquor/liqueurs are so costly online, so I, love infusing alcohol, have made Homemade Limoncello, and this was a hit among my friends, made the Homemade Pineapple Rum too and this is a huge hit.

Although I am a social drinker, have it at a party or wedding celebrations, love making liquor infusions. This Homemade Pineapple Rum requires just 2 ingredients, one large pineapple and white rum, the process is super simple. Add freshly cut pineapple chunks/slices to a jar, top it with white rum, and then let it soak for 2 or 3 weeks, I soaked it for 3 weeks.

Ingredients
1 Whole Fresh Pineapple - cut into small chunk or thin slices
750 Ml White Rum

Method

Place the pineapple chunks/slices in a large, air-tight jar. 

Pour the rum over the pineapple, covering it completely. Seal the jar.

Allow the pineapple to soak in the rum for 2 - 3 weeks. Keep the jar in the pantry shelf. Lightly shake the jar and turn it over every day or alternate days.

After the infusion is complete, strain the liquor from the fruit.

I, started to strain then realized that, had, not taken a pic, so this half jar.

Store the infused liquor in an air-tight jar/bottle in the refrigerator for up to three months.

Enjoy this chilled, this is super delicious!!
Check this space to see the recipes for how I used this infusion.

Labels: Cocktail, Pineapple, Rum, Homemade, Improv Cooking Challenge, International Cuisine  

For Improv Cooking Challenge July’s theme is  Pineapple and Rum. Check out what the other bloggers have made:  

• Bloody Painkiller by Palatable Pastime
• Goldilocks Cocktail by A Day in the Life on the Farm
• Homemade Pineapple Rum by Sneha's Recipe
• Pineapple Mojitos by Cookaholic Wife
• Pineapple-Rum Granita by Culinary Adventures with Camilla
• Pineapple Tiramisu by Magical Ingredients  

Grilled Pineapple & Kiwi With Fresh Fruit Vanilla Pudding#Improv

Have you ever heard of  grilled kiwi and pineapple in a dessert? Then you should try this exotic pudding with fresh fruit and ice cream too! It's simply divine.

So colorful that you will not be able to take your eyes off it. It has taste of sweet, sour and grilled fruit in rum sauce a dessert you will love.
Serves 2
Ingredients 
For the Sauce 
2 Tablespoons Butter
2 Tablespoons Brown sugar
2 Tablespoons Dark rum
For the Pudding 
1/4 Cup Homemade Ready Vanilla Pudding Mix
250 Ml Milk
1/2 Teaspoon Vanilla essence
To Grill the Fruits 
2 Ripe Kiwi - peeled and cut into two
2 Big Slices Pineapple
Other Ingredients 
2 Scoops Vanilla Ice cream
As required Fresh fruit (black grapes, raspberries, strawberries or blueberries)
80 Ml  Milk
1 Tablespoons Sabja seeds / Tuk Malanga
Method

 In half cup of milk soak the sabja seeds and keep aside in the refrigerator to cool.
Let's prepare the sauce 
Melt the butter in a small saucepan over medium heat. Add brown sugar and rum in the saucepan.
Stir it and continue stirring until the sugar dissolves and the mixture thickens, for almost about 5 to 6 minutes. Keep this aside
To Grill the Pineapple & Kiwi 

Slightly spray the grill pan with non-stick spray or butter and place the pineapple & kiwi cut-side-down on the grill grates. 

Grill for about 2 minutes and brush the top frequently with glaze and Flip and grill this side 1-2 minutes, brushing frequently with the prepared sauce. 

Take grilled fruits on to a cutting board and slice them individual size piece. Keep this aside.
Now let's prepare the pudding

In a saucepan whisk the milk and pudding mix till it form a smooth mix. Place it on medium low flame and stirring continuously, cook it till it becomes thick enough to coat the back of a spoon. Keep this aside.
To assemble 

In a glass, arrange the girlled kiwi as show in the pic

 Spoon in half of the milk & sabja mix, then top it  the pudding and top it with grilled pineapple wedges 

then a scoop of ice cream, , top it with grilled pineapple wedges, black grapes and strawberry slices. 

Chill this in the refrigerator and enjoy.

This dessert is layered with richness of strawberry, kiwi and black grape.

Dish is ready to serve, so enjoy the treat.
Labels : Sweets & Desserts, No Bake Desserts, Glass Verrines, Homemade ,Vanilla Pudding Mix, Improv Cooking Challenge, Pineapple, Kiwi, Rum

Kiwi & Pineapple
Improv Cooking Challenge
Kiwi Pineapple Dream Cocktail by Cookaholic Wife
Grilled Pineapple & Kiwi With Fresh Fruit Vanilla Pudding by Sneha's Recipe
Kiwi Pineapple Mojito by Our Good Life
Grilled Mahi Mahi with Kiwi Pineapple Salsa by A Day in the Life on the Farm