4TBSP TO ML RECIPES

Steps:

• Heat the water in a large saucepan. Add all the ingredients apart from the tomatoes and simmer covered for 45 minutes until the onions become very soft.  Add the tomatoes and cook for a further 15 minutes. Remove from heat and blend to a smooth consistency in a blender, or with a hand blender. This is now your simple curry base.  You will have more than you need but it can be frozen for use in the future, for a number of recipes.  In a large pan of boiling water, add your potatoes, and turmeric. Simmer for approx. 20 minutes or until just tender but not falling apart.  Drain and allow to cool. In a heavy-based frying pan heat 4tbsp oil over medium heat. Add your cooked potatoes and fry until they have browned slightly but are not falling apart.  Remove from pan. In the same pan, add the remaining 2tbsp oil, onions, garlic, and ginger. Cook gently until soft but not coloured. Add all the spices and fry for about 30 seconds until the spices begin to darken. Add tomato puree and turn up the heat to slightly caramelise the onions and tomato puree, approx. 3 minutes. Add 300ml of curry base and cook slowly allowing it to reduce. Add potatoes, along with chopped tomato, and cook on low for 5min, until potatoes are heated through. Finish with a handful of coriander. Serve.

Steps:

• Soaking of Fruits
• I used a combination of sultanas, seedless raisins,currants & candied orange & lemon peel. I didn't chop the fruits & used it as such. You can use dried fruits of your choice. If you are using dates/apricots etc; chop it into small pieces & soak it. I soaked it for almost 1.5 months. Try to soak it for a minimum of 1 week, at least. Shake the jar of soaked fruits once in a while.
• Caramel Preparation:
• Combine 1/2 cup sugar & 1 tbsp water in a sauce pan. Heat it & let the sugar melt. When the color of the melted sugar becomes dark brown, remove the pan from fire & add 1/4 cup warm water to this. You need to be very careful at this stage since the water tends to splash & can cause burns. Bring it back to the heat & boil for a few more mins, 3-4 mins. Remove from fire & let it cool completely. You can prepare the caramel in advance & refrigerate it. Check out the caramel picture at Annita's place, if you want to get an idea about the colour.
• Spice Powder:
• Grind all the spices with a pinch of sugar, to a fine powder & keep aside.
• Cake Preparation:
• Preheat the oven @ 180 C for 10-15 mins, before baking.
• Drain the soaked fruits & keep aside. Retain 4 tbsp from the drained liquor. Toss the drained fruits in 1-2 tbsp of flour. (This will prevent the fruits from sinking to the bottom of the cake). Sift the plain flour with baking powder & baking soda. Powder the sugar & keep aside. Separate the yolks & white of the eggs. Beat egg whites till soft peaks form. Keep aside. Beat the egg yolks & add the softened butter to it. Beat it till it forms a smooth paste. Add powdered sugar to this, gradually. Beat after each addition. When it becomes smooth add vanilla essence & cooled caramel & spice powder & beat again. Add the sifted flour in 2 batches. Beat after each addition. Add jam & combine.
• Fold in the beaten egg whites in 2 parts & combine till no white streaks are visible. Fold in the soaked fruits & 4 tbsp of retained liquor. Grease the baking dish (refer notes) & line with baking paper. Pour the batter into the prepared tins. Bake in the pre heated oven for 40-45 mins or until the skewer inserted comes out clean. The baking time can vary depending on the oven & also the size of the tin used.
• Alcohol free version:
• Soak 3 cups of fruits in 1.5 cups of fresh orange juice. Leave it overnight @ room temp. The rest of the recipe is same.