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Sunday, Jan 06, 2002

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Let's celebrate the New Year

IT is customary to usher in the New Year, with pomp and splendour — where there is merriment with family and friends, and special meals to tantalise the taste buds. Here are a few simple recipes for the festive season.

Doughnuts (Serves 10-12)

Ingredients:

Maida 2 cups
Powdered sugar cup
Melted ghee 2 tabs
Cooking soda 1 tsp
Vanilla essence tsp
Egg 1

Method:

Sieve the maida and soda together. Break the egg into a bowl. Mix everything together into a firm dough, using a little milk. Make four balls of the dough. Roll out each one into a chappati half an inch thick, cut out with two round cutters, one big and one small, so that a small bangle sized ring is formed. Make more rings the same way, using all the leftover dough. Deep fry in oil or vanaspathi, over a medium flame, till the doughnuts are cooked, crisp and golden. Drain and when cold, keep in an airtight tin.

Date and walnut cake with rum sauce (20 pieces)

Ingredients:

Maida 1 level cups
Chopped dates 1 cup
Sugar 1 level cup
Water 1 cup
Chopped walnuts 1 cup
Butter 1 tab
Baking powder 1 level tsp
Cooking soda tsp
Vanilla essence tsp
Egg 1

Method:

Boil water, add the dates and mix in the soda. Cover and keep aside for five minutes. Add the sugar and butter to it and mix well. Sieve the maida and baking powder together, mix into the date mixture that should have cooled by now. Mix in the beaten egg and essence. Mix well, stir in the walnuts. The batter must be smooth. Pour into a greased baking tin, and bake in a moderate oven till cooked and golden brown. (When a knife or knitting needle inserted into the cake comes out clean, the cake is done). Cut the cake when cold, serve each piece with warm rum sauce.

(Oven temperature is 200{+o}C/420{+o}F for 40 or 45 minutes).

Rum sauce

Ingredients:

Water 1 cups
Rum 2-3 tabs
Butter 1 tabs
Cornflour tabs

Method:

Mix all the ingredients in a thick saucepan, and cook over moderate heat till the sauce becomes slightly thick. To serve, place one piece of cake in a plate and pour the warm sauce around it.

Brownie (20 pieces)

Ingredients:

Powder sugar 1 cup
Maida cup
Butter cup
Chopped walnuts cup
Cocoa powder cup
Baking powder tsp
Vanilla essence tsp
Eggs 2

Method:

Line a greased baking tray with butter paper. Sieve the flour and baking powder together. Melt the butter and mix in the cocoa. Let it cool and mix in the essence. Break the eggs into a bowl, whisk and sugar well. Mix in the cocoa mixture that should have cooled by now. Gently fold in the flour and walnuts. Pour into the prepared tray and bake in a oven till cooked and golden brown. When cold, remove from tin and cut into squares.

(Oven temperature is 240{+o}C/450{+o}F for 10 or 15 minutes.)

Stuffed pancakes with orange sauce (Serves 6)

Ingredients:

Maida 2 cups
Milk 1 cups
Water cup
Orange juice cup
Butter 2 tabs
Sugar 4 tabs
Wine or rum 2 tabs
Bananas 4
Cream 2 tabs
Powder sugar 2 tabs
Corn flour tsp
Salt tsp
Baking powder tsp
Cinnamon powder tsp

Method:

Mix the salt, baking powder, water and milk into a smooth batter. Make pancakes (like dosas) of this batter in a non-stick pan, using a little butter. Cook only one side of the pancake. Keep aside to cool. Make orange sauce, by mixing and simmering on a slow flame, the juice, cornflour, butter, sugar and rum or wine. Let the sauce become slightly thick. Keep aside.

Mix the chopped bananas with powdered sugar, cream and cinnamon powder.

To serve:

Place a tab of the banana filling into a pancake. Fold the pancake neatly into a triangle, place on a plate, trickle the sauce around the pancake and serve immediately.

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