Friday, 20 January 2017

Christmas Cake / Christmas Fruit Cake / Alcohol-free Christmas Cake / Christmas Cake in Pressure Cooker

We cannot think about Christmas without Christmas Cake! The specialty of Christmas Cake is the cake is loaded with dry fruits and nuts. Traditionally, the dry fruits are soaked in alcohol for almost a month. This process is done in very professional way. Soaking of dry fruit itself is a celebration in certain big hotels and restaurants. This Christmas I prepared Christmas Cake / Christmas Fruit Cake which was alcohol free. I had used fruit juice (Apple Juice) to soak the dry fruits. You will be surprised to know that alcohol-free Christmas Cake is equally tasty.

I prepared two portions of batter and one part of the batter I have baked in oven (OTG) to prepare Christmas cake. Using other half of the batter I prepared Christmas cake in pressure cooker. I could not find any difference between both oven baked and pressure cooker baked cakes.

I was very happy with the outcome. I tried it for the first time and it was hit at my house. I wanted to share the recipe before Christmas but these days I am not regular in blogging hence could not share it on time. 

Christmas Cake / Christmas Fruit Cake / Alcohol-free Christmas Cake / Christmas Cake in Pressure Cooker


All Purpose Flour -  3 cups + 2 tablespoon for dusting soaked dry fruits
Sugar - 11/2 cup + 5 tablespoon for caramel
Eggs - 3 to 4
Baking Powder - 2 teaspoon
Unsalted Butter - 2/3 cup, melted
Refined Oil - 1/2 cup
Salt - 1/2 teaspoon


Cinnamon Powder - 1/2 teaspoon
Nutmeg Powder - 1/4 teaspoon
Clove Powder - 1/2 teaspoon
Ginger Powder - 1/2 teaspoon

Dry Fruits & Nuts (1 cup, Mixed)

Golden Raisins - 2 tablespoon
Black Raisins - 2 tablespoon
Apricots - 5 to 6, chopped
Dates - 8 to 10, chopped
Cherry - 5 to 6 chopped
Tutty Fruity - 2 to 3 tablespoon
Cashews - 10 to 12 chopped
Walnut - chopped, 1 to 2 tablespoon

Apple Juice - 100 ml / 1 tetra pack (store bought)


1. Take a glass container and soak the dry fruits (chopped) with apple juice for 48 hours. Keep the container in the refrigerator and stir it once in a day. Bring the soaked dry fruits in room temperature before adding them in batter. Strain the dry fruits and drain the juice. Dust the dry fruits with little flour.

2. Dry roast the chopped nuts and keep aside.
3. In a pan, take 5 tablespoon of sugar with little water. Keep on stirring until the color changes to brown. Avoid burning it. Now add 1/4 th cup of water and stir well. Finally switch off the gas. 
4. Sieve all purpose flour, salt and baking powder together. Keep the mixture aside.
5. Now take butter and refined oil in a bowl. Add sugar into it. Beat the mixture well.
6. Next add eggs one at a time and beat the mixture after the addition of each egg.
7. Now fold the flour mixture into the wet mixture.
8. After that add the soaked strained dry fruits and chopped nuts into the batter and mix well.
9. Finally add cooled caramel mixture and mix well. It will change the colour of the batter.
10. As I told you I have divided the batter in two equal portions. One portion I baked in OTG and the second half I baked in pressure cooker.

11. OTG

Pour the batter in a pre-prepared tin (lined with butter paper) and bake it in a preheated oven at 180 degree C for 40 minutes or until the toothpick comes out clean.

Pressure Cooker

Pour the batter in a pre-prepared tin (lined with butter paper) and keep it inside the pressure cooker on a stand. Now close the lid without whistle and gasket. Keep it on medium flame for 35 to 40 minutes or until the toothpick comes out clean.

12. Allow them to cool and de-mould and cut it.

Friday, 13 January 2017

Eggless Bread Pudding / Caramel Bread Pudding

A very Happy New Year to all my readers!!

It's been really a long time I have not posted anything on my blog...Life is really busy with work, commitments and unscheduled holiday trips!! :).. It's not that I haven't missed my blog or my personal space with you all but I had to prioritize other works at that point of time which were important. Even now also I have piled of works but couldn't resist myself to share my feelings with you all! 

How have you been all these days? How was your Christmas, Year End and New Year celebrations? Do you have any new resolutions this year ?? Or you just wanna go with the flow ;)...I think the second one is very easy to follow which does not give you much stress...Isn't it?

Celebrations are incomplete without sweet so today's post is all about an easy eggless pudding recipe. I am sharing the recipe of Eggless Bread Pudding or Caramel Bread Pudding Recipe. You don't need any fancy gadget for this simple recipe. You can prepare this pudding using your leftover breads too. You can avoid adding caramel to your pudding if you don't want to eat too much sweet. But personally I would recommend to add it because caramel gives a completely different taste and texture to your pudding. 

Eggless Bread Pudding / Caramel Bread Pudding


Bread Slices - 4 to 5
Milk - 3/4 to 1 cup
Sugar - 5 to 6 tablespoons (according to the sweetness you prefer)
Sugar for caramel - 2 to 3 tablespoon
Vanilla Essence - 1//2 teaspoon
Refined oil - one or two drop for greasing
Aluminium foil


1. Tear the breads into small pieces and keep it in a bowl. Now add milk into it and allow to soak. Be careful while adding milk too much milk will make the bread mixture runny and watery. Pour little milk at a time and till the amount breads are soaked properly.

2. Keep the vessel ready by greasing it with little oil. 

3. Heat a pan with 2 tablespoon of sugar and little water. Keep it stirring on medium heat to avoid burning. After sometime the colur starts changing and turn into dark golden yellow. 

4. Caramel is ready now. Pour it into the prepared vessel. Tilt the vessel to coat the bottom properly. Allow it to set for 3 to 4 minutes.

5. Next add the bread mixture on top of the caramel coating and spread evenly.
6. Now cover the vessel with a aluminium foil and make holes on the top of the aluminium sheet by pricking to pass on the steam.

7. Fill a pressure cooker (I used 3 litre pressure cooker) with 1 cup of water and place the vessel inside it on a stand. Close the lid of the cooker without using the gasket and the whistle/weight valve.  Steam it for 25 to 30 minutes.

8. Now switch off the gas and take out the vessel. Allow it to cool and refrigerated for at least 2 to 3 hours.

9. Remove the aluminium foil. Before inverting the vessel use a sharp knife to remove the sides of the pudding from the wall of the vessel. Do it carefully. 

10. Take a plate and invert the vessel and the beautiful bread pudding will be there on your plate.

Wednesday, 21 December 2016

New Menu Launch @ ITC Gardenia #TrendingAtPavilion

Last Saturday (17th December, 2016) I got an invitation from ITC Gardenia, Bengaluru for their new exclusive menu launch. Pavilions are 24 hours fine dining restaurants of ITC hotels. The event was named as #TrendingAtPavilion and it was a bloggers meet too. I was privileged to be  part of this exclusive menu launch.

As soon as I reached the venue, warm welcome by the ITC staff made me comfortable. I met with few other food and lifestyle bloggers and exchange greetings. We were welcomed with a lovely refreshing drink made of pineapple, celery and mint. Another refreshing drink coconut water date punch has been included in #TrendingAtPavilion. I loved the use of nature's touch of local cuisine in this flavourful drink.

Before we started our lunch, executive chef of ITC Gardenia briefed about the new menu launch or in short what's #TrendingAtPavilion. The range of oriental as well as local cuisines have been included in the new menu of ITC Gardenia's Cubbon Pavilion.

New menu has a wide range of choice for vegetarians as well as non-vegetarians. Being a hard core non-vegetarian I started with a bite of lovely crispy Buttermilk Chicken Crisps. It was paired with a tasty dip too. Singaporean Laksa was the next soupy dish. The base of the soup was prepared with creamy coconut milk and curry soup base. It was a yummy soup.

Next was a lovely burger platter served along with fried potato wedges. It was a Chicken Katsu Burger from  Japanese Cuisine.  The burger bun was made of whole wheat loaded with sunflower seeds.

After all this oriental food, we tasted the local cuisine in the form of Tiffin Bento. It has the popular Maddur Vada, Goli Baje and Karam Podi Mini Idlis served with peanut chutney. This time I tried the vegetarian Tiffin Bento and non-vegetarians can have the local flavour in the form of Prawn Kuli Paniyaram.

After the local food we tasted Italian flavoured melt-in mouth pumpkin ricotta gnocchi which was delicious.

Finally, the most awaited dessert arrived on our table. After having the dessert I told to chef that this is the best part of the meal. The dessert was a combined flavour of white chocolate and Darjeeling tea infused parfait which was paired with tangy Raspberry sorbet and served with chocolate sauce. The dessert was well balanced of flavours of sweet, tangy and chocolaty.

We ended the event on a sweet note and with a lovely return gift from ITC hotels. It was a memorable event and had a great time at the new menu launch @ ITC Gardenia. Now it's your turn to visit ITC Gardenia's Cubbon Pavilion to taste the freshly curated menu which will offer you a whole new dinning experience.