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Deep purple

For that exotic touch on the dining table...


AREN'T THE sun-ripened, royal, deep purple prunes irresistible? Here are some recipes of the exotic stuff that you can dish out with this exotic fruit.

Prune cake

Ingredients:
200 grams prunes
250 grams butter
250 grams sugar
four eggs
250 grams flour, three grams baking powder
1 lemon rind
50 grams icing sugar

Method:

Soften and whisk butter until it is creamy. Add sugar and whisk again for a few minutes.

Add eggs one at a time beating well after each addition. Add chopped prunes. Mix sifted flour with baking powder and grated rinds of lemon into the mixture.

Line a cake tin with non-sticky greaseproof paper. Pour the mixture into the tin with care so that the tin is filled above two third of its height.

Bake in a pre-heated oven at 180 degree C for 90 minutes and then leave it to cool in the tin for 10 minutes. Turn out the tin on to a wire rack to cool completely.

To decorate the prune cake, dust icing sugar on top.

Prune and Palak Kababs

Ingredients:
100 grams prunes
200 grams paneer
1 kilo spinach
50 grams cashew nuts
150 grams roasted gram flour
20 grams chopped green chilli
20 grams chopped ginger
5 grams cardamom powder
5 grams mace powder
2 grams crushed black pepper
salt according to taste
oil adequate for frying
100 ml mint chutney

Method:

Wash, blanch, and make a puree of the spinach in a blender. Grate the paneer and chop prunes and cashew nuts. Put spinach puree in half the oil and sauté it till the spinach is cooked and all moisture has evaporated. Add the remaining ingredients and mix well. Allow to cool.

Make a small ball of the mixture, flatten it, and stuff it with chopped prunes. Make a round shaped tikki.

Take a frying pan and shallow fry till golden colour. Serve the mouth-watering and delicious prune and palak kebabs hot with mint chutney.

For more on those luscious prunes, log onto www.prunes.org

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