Fruit cake

Recipe coutsey of 'womens era' magazine where someone sends recipe entry from theier collection.
Ingredients
All purpose Flour – 2 cups
Baking Powder – 1/2 tsp
Eggs - 4
Dry Fruits – 1 1/2 cup assorted ...chopped cherriess, plums,figs, apricots, dates, raisins, currants ),
Candied Peel of lemon, orange, ginger slices – 1/4 cup
Tutti Fruity mix – 1 cup
Mixed Nuts – 1/2 cup mixed ...Walnuts, Cashews, Almonds
Dark Rum – 1 cup
Light Brown Sugar – 1 cup
butter – 1/2 cup
Cloves - 3
Cinnamon sticks - 1

For Caramel
Sugar – 1/2 cup
Boiling Hot Water – 1/2 cup


Method

Soak the dry fruits, candied peel, tutti fruiti, cinnamon sticks and cloves in rum for 1-4 weeks. Remove the candied fruits and peels from rum and save the rum for later. Remove cloves and cinnamon sticks, discard after soaking is done.

In a heavy bottomed pan, on low heat, warm regular sugar till it melts and caramelizes. Add hot water and mix to one good boil.cool.


Sift the flour along with the baking powder. In a mixing bowl, add the butter, eggs and brown sugar and whisk till frothy. Add the flour mixture, the fruits, nuts and cramel and mix well. This turns into a very thick batter so a wooden spoon is recommended for mixing.

Grease with butter, 3 loaf tins. Preheat oven to 350F and bake for 50 mins to 1 hr.

Kubbe sukke

This dish is mostly eaten with pan polo or with undi by the amchigele's that I know.
Maybe we adapted the undi part as a side dish from the Bunts since it is one of their delicacy to have pundi with marwai aajadina/ kori aajadina ( clam sukka/ chicken sukka). Whoever came up with this combo must be a great foodie, since it now ours us to keep....graciously appreciating the Bunts for discovering this!

Ingredients

Clams/kubbe/marwai- about 50

For Masala
1 cup coconut
10 red chillies
1 tbsp coriander seeds
2 flakes garlic
1/4 tsp tamarind paste
Salt to taste

For seasoning
2 tbsp coconut oil
1 onion, finely chopped


Method
Wash the kubbo and steam for 5 mins( do not cook too long) which helps open up the shells. Wash the steamed kubbo to remove sand grains trapped in it. This takes a lot of rinsing but is worth it. Remove one of the shell that is not attached to the meat. All the shells can be removed too but I save some just for the fun of eating the clams.

Roast the red chillies, coriander seeds, and garlic with a little oil. Then grind all the ingredients with tamarind to a fine paste with as little water required for grinding as possible.
Heat oil to temper and add chopped onion fry add the masala and the cleaned kubbo, cover the dish, simmer and cook till the kubbo is cooked completely.
Let the dish reduce its liquid on the smallest flame so the masala sticks to the shells and is a semi dry dish.