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Rum Cake

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It is the winter holidays, and school is out. Dad is stationed in  Calcutta. Dad and Mom’s social life is pretty hectic. Nanny watches us like a hawk when they are out for cocktails, dinner, or at the club.

Daniel, our cook, is prepping for a pre-Christmas party. Some of us, older siblings, have helped him beat the eggs for the vanilla cake and are fascinated as he slowly places the cake in a large round tin half filled with sand sitting on top of the sigiri (a clay stove fueled with coal).

Daniel tests to see if the sand is hot enough. He then slowly sets the cake pan in the middle of the drum on top of the sand. He then covers it with a fitted lid and places hot coal on top. This way of cooking was the method that Daniel preferred to use to bake our cakes, and they always turned out delicious.

In those days, other than clubs, restaurants, and military dining halls, ovens (other than tandooris) were not widely used in Indian homes since most Indian cuisine did not require it. The local bakeries, schooled under the British Raj with recipes handed down for generations, baked some of the best pastries and cakes I have ever eaten. They would also oblige families by baking any homemade cakes in their ovens upon request—and for a fee, of course!

With time, stovetop and small electric ovens found their way into homes. Baking ovens have now become a necessity in most urban Indian homes.

I used to bake cakes from scratch, but when I moved to the US, I  took the easy way out and used packaged cake mixes. The one that I like best is the Super Moist Yellow Cake Mix. My twin was in town one holiday season when I prepared to bake the cake. She suggested I substitute some water with rum and fix a rum cake.

The Rum Cake became a big hit at potlucks, church gatherings, dinners, and as baked gifts to my neighbors for Christmas. Thank you, Twin!

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Rum Cake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
A delicious, festive, super moist yellow cake drizzled with rum!

Ingredients

  • 1 box yellow cake mix (I like Betty Crocker's Super Moist Yellow Cake or Duncan Hines Classic Yellow Deliciously Moist Cake)
  • ½ cup vegetable oil (Please check the instructions on box to see the exact amount of oil needed as it may differ)
  • 3 eggs
  • ¾ cup water
  • ¼ cup rum (Ensure it is an excellent strong rum, white or dark)
  • powdered sugar (for dusting the cake - more or less, per your taste)
  • dash cake sprinkles

Instructions 

Yellow Cake

  • Prepare according to the instructions on the box.
  • Keep an eye on the cake towards the end to ensure it does not dry out. I generally stick a bamboo skewer into it 5 minutes before the bake time. If it comes out clean, I remove it from the oven and allow it to cool.
  • Once cool, dust it with the powdered sugar and decorate the top with sprinkles. 

Notes

Where the recipe on the box indicates adding water, substitute it for ¼ cup of the water with a ¼ cup of rum (I've already done this in the recipe above).
Sometimes, my twin will make a Buttercream frosting or rum drizzle.

Buttercream Frosting

Check Wilton's easy recipe. Click the link here: Best Homemade Vanilla Buttercream Frosting.

Buttercream Rum Drizzle

1 cup Buttercream Frosting
¼ cup rum
Heat the cup of buttercream frosting in a saucepan on low heat. When it starts to bubble, add the rum. Be careful as the rum makes the frosting bubble up.
Stir and drizzle it over the cooled cake.     
When I prepare the drizzle, I take a cup of store-bought frosting and zap it in the microwave for less than a minute. Remove from the microwave, and add the rum. Stir and drizzle the mixture over the cake.
I do prefer the light sugar dusting!
Course: Dessert
Cuisine: American, British
Keyword: Christmas, rum, yellow cake
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In Main Dishes

Olivier Salad / Russian Salad

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Some salads are a meal in themselves. Here is a salad Mama used to fix during Christmas instead of boiled vegetables and béchamel sauce. It is a blend of diced boiled vegetables, boiled eggs, and raw apples served chilled.

The salad was created in the 18th century by Lucien Olivier, a Russian chef of Belgian-French descent who owned a restaurant in the early 1860s in Moscow. It was called Olivier Salad or Russian salad. Variations of the salad spread all over Eastern Europe and eventually worldwide.

This recipe is one version of it. Please read the notes before you start.

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Olivier Salad / Russian Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Some salads are a meal in themselves. Here is a versatile one—a delicious blend of diced boiled vegetables, boiled eggs, and raw apples served chilled.

Ingredients

  • 6 hard-boiled eggs (peeled and cut into medium cubes - ½ inch more or less)
  • 1½ cups boiled peas and carrots (cooked al dente - I use a 12 oz mixed frozen package)
  • 2 large boiled potatoes (peeled and cut into cubes - about 3 cups)
  • 2 medium Granny Smith apples (peeled and cut into cubes)
  • 1¼ cup mayonnaise (homemade or store-bought, your choice)
  • ⅛ tsp salt
  • ⅛ tsp black or white ground pepper
  • 1 tsp lemon juice
  • 1 can sliced beetroot (for garnish - you can also boil a fresh beetroot, al dente, peel, and use)

Instructions 

  • When all the boiled ingredients are cooled, transfer them to a large bowl, except for the sliced beetroot.
  • Add the mayonnaise, sprinkle with pepper and salt, then gently mix all the ingredients until well coated.
  • Pour into a serving dish.
  • Garnish the salad with the sliced beetroot any way you like. I like to circle them in the corners of the salad so that the beetroot does not stain the salad before it is set on the table.   

Notes

The eggs and potatoes should be boiled separately.
If you are using separate packets of frozen peas or carrots or fresh peeled and diced carrots and peas, boil them separately (or zap them in the microwave).
The potatoes, apples, and eggs should be about the same-sized cubes.
The vegetables should be at room temperature or chilled before tossing the salad. This step can also be done a day ahead and refrigerated.
Transfer all the boiled vegetables, except the beetroot, into a large bowl, and refrigerate until ready to serve. Then garnish with the sliced beetroot.
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American, British, Russian
Keyword: eggs, potatoes, salad

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In Appetizers

Chivda (All in One Savory Snack)

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Christmas was always a great time for us. Mama and Dad always made it a very special and memorable celebration for us. Two weeks before Christmas, Mama would start preparing the “pakwan” (translated loosely means goodies, sweet and savory), that was prepared for festivals.

Christmas Day was an open house for family, friends, and acquaintances. Members of Dad’s regiment would come in a steady stream to wish us a “Happy Christmas.” Hot tea and coffee (with milk and sugar, please), cold drinks, and pakwan would be served nonstop from 10:00 a.m. to 6:00 p.m.

When we were old enough to handle a heavy-laden tray, several of us older siblings would be called on to help in the serving. In India it does not matter what religion you are, you celebrate with your friends in their festivals. Needless to say, with all the many religious festivals, we were celebrating every month!!

Chivda was a favorite with us. When you look at the ingredients below you can understand why. Mama always fixed it at home, as she did not like to get it from the store.

Today, you can buy store-bought packets but I still enjoy the homemade version as I can temper the chili heat to my palate!

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Chivda (All in One Savory Snack)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
This savory snack is prepared with rice flakes, raisins, cashew nuts, and peanuts, all tossed in spices to make one sensational snack!

Ingredients

  • 16 oz salted cocktail peanuts
  • 18 oz salted cashew nuts (or add more to your taste)
  • 16 oz salted shoestring potatoes (available in most grocery stores)
  • 1 cup golden raisins
  • 3 cups thick poha (flat beaten rice, available at most Indian grocery stores)
  • 2 green chilies (chopped into small bits)
  • 15-20 curry patta (Indian curry leaves, available at most Indian grocery stores)
  • ¼ tsp turmeric powder
  • ½ tsp chili powder (optional, more or less to your taste)
  • 3 tbsp cooking oil (if deep frying, you'll about 2-3 cups of oil)

Instructions 

  • On medium heat, heat a tablespoon of the oil in a deep skillet or wok (at least 12-14" in size).
  • Add the chopped green chilies and curry patta. Stir for about 30-40 seconds until the curry patta and green chilies darken. Turn off the heat. Remove and place on a paper towel to drain.
  • Add another tablespoon of oil to the skillet. Heat on medium-high and add the raisins. Stir for about 1 minute until the raisins plump out. Do not burn. Turn off the heat, remove the raisins, and drain them on a paper towel.
  • In the same skillet, on medium heat, put another tablespoon of oil and add the turmeric. Stir 15 seconds, then add the beaten rice. Let sauté, stirring occasionally, for approximately 10 minutes. The flakes will get a little crunchy, but they do not have to be browned.
  • Once the poha is lightly browned, turn off the heat. Now add all the other ingredients. Salt is not needed since there is enough in the other salted ingredients.
  • If you want it spicy, you can add some chili powder or chili flakes to suit your taste. Stir carefully so as not to break up the poha. Mix all ingredients well.
  • Let cool and store in airtight containers.
    Great as a tea time snack or if you were getting an attack of the munchies!
    These do not last long enough in my house to give you shelf time. If I had to guess, I would say at least a month. 

Notes

The Old-fashioned Deep-fried Method
The pace is fast and furious, so have all the ingredients ready and the paper towels all ready for draining.
All the above ingredients should be raw.
You will need about 2-3 cups of oil (peanut or canola are best) to half fill the pan or wok you are using, and you will probably have to fry the ingredients in batches.  
Be careful not to dump all ingredients at once, as the oil can bubble over. Add a little in at first and then add the rest carefully.
For the shoestring potatoes, scrub and peel the potatoes, then slice them with a julienne blade in a Mandoline slicer. If you don't have one, you will have to do it the old-fashioned way and cut the potato into julienne strips. Place the sticks in a large bowl of iced water for 15 minutes, drain, add fresh water and soak another 15 minutes. (This helps  remove any excess starch and give you the crispy fries you need). Drain and dry them thoroughly with a kitchen or paper towels. Deep-fry in batches until golden and leave to drain while you fry the rest of the ingredients.    
Wait for the oil to reheat, when hot, add chopped green chilies and curry patta. Brown a little, strain and drain on paper towel to absorb excess oil, about 15-20 seconds.
In the same oil add the raisin, when they get plump, about 10-15 seconds, strain and drain on another paper towel.
Once again, in the same oil, add the peanuts and fry till golden, then the cashew nuts and fry till golden. Place to drain on paper towels.
Now add the turmeric and beaten rice to the hot oil. Fry until the rice flakes are slightly brown at the edges,  approximately 1-2 minutes. You may have to do it in two batches, as the flakes should be deep-fried. Add more oil if necessary. Drain all fried ingredients on paper towels, then mix all the ingredients together with 1/4 teaspoon of salt.
You can add some red chili powder if you like it more spicy, or also increase the amount of green chilies.
You can, of course, go the baking route ,but I find that more time-consuming.
Keep in airtight containers.
    
Course: Appetizer
Cuisine: Indian
Keyword: cashew nuts, peanuts, snacks
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In Main Dishes

Christmas Roast

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I am at the grocery store trying to pick out a cut of beef for a roast. I have fixed various kinds of roast, but I spot a cut called an eye of round roast beef that I have never cooked. I decided to try it using Mama’s recipe for a leg of meat she would fix for Christmas when we were in India. Most feast days were elaborate Indian meals, but for Christmas and Easter, Mama went Western in our house. She would hand-pick the leg of goat or lamb meat and then supervise the cook in preparing it.

The meat was slow-cooked on the stovetop until done. I recall one Christmas, our cook had just finished fixing the roast and brought it to the dining table to rest. A few minutes later, our pet, an Alsatian named Sally, was drawn by the smell of the roast. With her front paws up on the table, she was big and nimble enough to grab the leg of meat and bring it to the floor. Cook heard the crash and came running but was too late. Sally had decided what she would like for dinner! Fortunately, there was enough time to fix a couple of chicken roasts, so dinner was not a disaster.

For a chicken roast, try our Tandoori Chicken Roast.

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Christmas Roast

Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 6
Take the hassle out of holiday cooking and dazzle the palates of your family and guests with this easy, delicious roast!

Ingredients

  • 2.7 lbs eye of round roast (or any cut of beef your prefer)
  • 1 tbsp cooking oil (for rub)
  • 1 large black cardamom (optional)
  • 1 tbsp cracked pepper
  • 1½ tbsp kosher salt
  • 3 tbsp Worcestershire Sauce
  • 2 tbsp cooking oil
  • 1 one-inch cinnamon stick
  • 2 Bay leaves
  • 8 whole cloves

Instructions 

  • Mix the oil, cracked pepper, salt, and Worcestershire sauce in a small bowl.
  • Place the roast in the bowl and rub the roast with the mixture. Let the roast rest in the bowl for half an hour to bring it to room temperature.
  • Keep a roasting rack and pan ready. Brush lightly with oil.
  • Turn the oven on and set the temperature to 325 degrees F.
  • Heat 2 tablespoons of oil on a medium heat using a heavy-bottomed pot or skillet.
  • Add the black cardamom, cinnamon, bay leaves, and cloves. Let sizzle for 30 seconds.
  • Now add the roast and sear it on all sides, turning carefully with pair of tongs. Let each side brown nicely for 2-3 minutes. Continue to do this until all the sides are nicely browned—approximately 15 minutes. Turn off the heat.
  • Transfer the roast to the baking pan but save the skillet drippings for the gravy.
  • Add about 1 cup of beef broth to the baking pan to keep the roast moist and prevent its juices from burning.
  • Cover the lightly with foil and bake the roast for 1/2 hour covered.
  • Uncover and bake for approximately another hour or less until done to your preference. Our family prefers it well-done.
  • Remove from the oven, and cover the roast loosely with foil.
  • Let it rest for 30-40 minutes before slicing. This will help the juices inside the roast to redistribute themselves without being lost while cutting.
  • Transfer to a serving platter and circle roast with vegetables of your choice.
  • I use steamed and lightly sautéed peppered asparagus (or long green beans) and boiled fried potatoes. You could also use steak-fried potatoes.

Notes

This roast can be made on the stovetop in a heavy-bottomed pot on low heat. It does require constant watching.
The particular cut of beef I used is leaner, so it can dry out fast.
To save time, you can also marinate the beef the night before and roast it the next day. Be sure to bring the roast to room temperature half an hour before you fix it.
Serve as a meal with Mashed Potatoes,  Mushroom Gravy, and your choice of sides.
Leftovers (if there are any!) make delicious beef sandwiches!
Course: Main Course
Cuisine: American
Keyword: Christmas, roast
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In Main Dishes

Tandoori Machi (Tandoori Fish Fry)

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Mom would never cook fish in the months with no R in it. So the months of May, June, July, and August were fishless months for us. She maintained that those were the monsoon months, and all the impurities from the land surface were washed by the torrential rain into the rivers, ponds, and lakes. This did not apply to deep sea fish, but since we did not get much of those in the areas we lived, she refused to buy any other fish.

I don’t know if that was true, but I never cooked fish during those months while in India. Now here in the USA, I buy frozen packs of fish from Costco so don’t hesitate to cook fish whenever I want.

Fish can be fixed in several different ways. One of the quick and easy ways to fix fish is Tandoori style. This can be grilled, pan fried, baked, or done in the air fryer. I prefer mine pan fried.

This is a tangy spicy fish dish coated with flavorful tandoori masala.

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Tandoori Machi (Tandoori Fish Fry)

Prep Time 15 minutes
Rest Time 20 minutes
Servings 4
A tangy, spicy fish dish coated with flavorful tandoori masala.  

Ingredients

  • 2-3 lbs boneless firm or semi-firm white fish (mahi mahi, cod, haddock, flounder, tilapia)
  • 2 Tbsp thick plain "hung" yogurt (see note)
  • 1 Tbsp garlic-ginger paste
  • ½ tsp chili powder or Kashmiri red chili powder (see note)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • ¼ tsp black pepper powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 1 tsp lemon juice
  • 3 Tbsp cooking oil (for frying)

Garnish

  • 1 medium yellow or red onion (sliced fine)
  • 1 Tbsp fresh cilantro/green coriander leaves (chopped)
  • ½ tsp chaat masala (from an Indian grocery store—optional)
  • 1 lime/lemon (cut into wedges or slices)

Instructions 

To Prepare

  • If you are using frozen fish, be sure to defrost them overnight. Rinse the fish fillets and pat them dry. Slice them into thick two-inch slices. If they are thin fillets, leave them whole or cut them in half.  

To Marinade

  • In a bowl, mix the yogurt, ginger-garlic paste, salt, lemon juice, and spice powders, including a tablespoon of cooking oil. Blend well.
  • Place your sliced fish into the bowl and gently rub the paste all over the fish pieces until nicely coated. (I use food-handling plastic gloves to keep the fish smell off my hands!).
  • Cover the bowl with plastic wrap and keep in the refrigerator for at least 20-30 minutes.

To Cook

  • Remove the fish from the refrigerator.
  • Heat the remaining 2 tablespoons of oil in a high-rimmed skillet or frying pan over medium-high heat.  
  • Remove each piece of fish from the bowl, ensuring it is nicely coated with the marinade.
  • Place in the hot oil one at a time. Do not overcrowd. You can fix it in batches.
  • Save any remaining leftover marinade and add the onions to them. There should be very little marinade but enough for a light coating. You can even use them without the marinade.
  • Fry the fish on each side for 3-4 minutes until golden.
  • Place the fried fish on a paper towel to drain.
  • Add the sliced marinated onions to the hot pan. There should be enough oil to lightly sauté the onions until they are translucent. Drain on a paper towel.   
  • Serve fish on a platter.
  • Sprinkle some chaat masala over the fish (optional).
  • Garnish with the sautéed onions. You can also use raw onions or garnish with lemon slices and cilantro. Any chutney will pair well with it.
  • Serve with naan or any kind of flat bread. It goes well with a rice pilaf.

Notes

1. Kashmiri red chili powder is milder than red chili powder and imparts a deeper red color. A bit more heat than paprika but milder than cayenne.
2. You can use plain Greek yogurt or regular plain full fat yogurt that is strained to get rid of any whey. This is called hung yogurt and prevents the rest of the masala from becoming too runny.
3. Depending on the type and thickness of the fish you are using, the internal temperature of the fish should vary between 135 to 145 degrees F. Just make sure the center doesn't remain raw. 
4. You can bake the fish in the oven at 350 degrees for 10-12 minutes or place it in the Air Fryer for 8-10 minutes.
5. You can also fix fish tacos with them.
Course: Main Course
Cuisine: Indian
Keyword: fish, tandoori

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In Recipes

Safed Makhan (White Butter)

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Indians, especially those from the northern plains of Punjab, love their white butter and ghee. It is generally fixed at home. The process involves churning fresh cream gathered over several days. The churning separates the water content, and pure butter is extracted. Some of this is melted down to obtain ghee.

I loved to churn the butter the old-fashioned way before the mechanical churners and blenders came along. All you needed was a clay pot (matki) or a metal pot for a churn and a wooden churner (mathni/ madhani). The churner stick was a round stick about a foot long, and at the end was a round-pronged wooden disc.

Fresh raw milk delivered by the milkman (doodhwala) was boiled, and the cream was gathered for several days. It was thick cream, and though refrigerated, you had to be careful it did not turn rancid before you churned it. A little curd would be added to the cream the night before to curdle it.

The cream would be poured into the churning pot and half-filled with cold or iced water. Then, placing your palms on opposite sides of the churner stick, you would maintain a steady sliding, back-and-forth motion to churn the soured cream.

Some pots came with a lid to prevent the liquid from splashing, but you could always cover a portion of the top with a dishcloth to prevent that from happening. It took a while, and you needed strong arms and patience to do it, but after a while, the cream would get thicker and thicker.

The fascinating part for me was to see the little blobs of butter start to separate from the whey and clump together. A few ice cubes added would help separate the whey further. When the butter was separated, you reached into the pot to skim the butter out with your fingers and poured it into a strainer or cheesecloth to drain the excess liquid.

A quick rinse with cold water and then gently squeeze the butter blob between your palms to remove more liquid before placing it in a dish. Your homemade white butter was ready for use. If my mother-in-law were around, she would ensure I rubbed the residual butter on my fingers over my palms and arms. She called it a home beauty treatment! Of course, I washed it off before I started smelling rancid!!

This unsalted homemade white butter, or safed makhan, tastes so good on fresh rotis, parathas, and bread. It is also made into pure ghee.

Milk bought in containers at the grocery stores is pasteurized and homogenized, so you do not get that thick layer of cream you get from boiling and cooling raw milk. I use whipping cream to fix white butter even though it has a lighter texture than the ones I made back home with the clotted cream I got from boiling the fresh raw milk. I have also melted this to fix ghee, but it takes longer to melt down, so I prefer unsalted butter.

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Safed Makhan (White Butter)

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16
A delicious, unsalted homemade white butter that tastes so good on fresh rotis, parathas, bread, and more!

Ingredients

  • 1 8 oz heavy whipping cream

Instructions 

  • Pour the cream into a chilled deep bowl.
  • Whip the cream on low speed for about 3 minutes until it thickens.
  • Now, beat it on medium speed for another 8 minutes until it clumps together and forms butter.
  • Pour into a dish, preferably with a lid.
  • Tilt the dish and drain any residual whey. You get very little.
  • Keep refrigerated.

Notes

The butter should last about ten days in the refrigerator if pasteurized. Do a smell test to make sure it has not turned rancid! When I fix the butter from a heavy whipping cream, I melt it into ghee after 4-5 days to keep it safe.
If clotted cream is available at your grocery store, you could whip it up into white butter and then melt it down into ghee.  
Course: Side Dish
Cuisine: American, French, Indian
Keyword: butter, clotted cream, cream
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