Hungry Poka

  Candied Fruit Cake (Kakoli's Mom's Recipe)   ( Note:   I add a generous amount of Brandy/Cointreau/Any good liqueur to the steeping stage for the fruits.  I, also, add nuts such as Cashews, Almonds, Walnuts, Pecans, Pistachios - whatever you like or have in stock.  Dates are an essential fruit to add to this cake, else, you will need to adjust the sugar so that it's sweet enough.) (VERBATIM FROM KAKOLI)  Take a medium size sauce pan  2 cups dried fruit required. Here you can use whatever you prefer. 1 cup light golden raisins, 1 cup dark raisins, or dried cranberries, cherries, dates whatever. Add the fruits 2 cups into the sauce pan. Add 1 cup of light brown sugar. Add quarter cup of butter. Cut the butter into small cubes and add it into the sauce pan. You can use unsalted butter. Next we will use some spices. 1 tsp of ground cinnamon  1 tsp of ground ginger 1/2 tsp of salt 1 cup of water into it.  Put it into medium heat and warm it gen...

 South Indian Coconut Chutney 1 packet frozen, fresh coconut (I get the Deep Premium brand from the Indian grocery) 10-12 fresh curry leaves (Fresh is critical.  Dried is ok, not great) 2 tsp plain yogurt (The tangier the better) 6-7 green chillies - adjust to your taste 2 tsp mustard seeds 2 dried red chillies 1 grinder - use something that is used to make smoothies Salt to taste 4-6 Tbsp water - to help with grinding 2 tsp coconut oil 1 Tadka ladle - if you don't have one, just use a small pan ( https://www.amazon.com/gp/product/B079ZXFVKV/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 ) Defrost coconut and put into grinder.  Add green chillies and half the curry leaves to the coconut in the grinder.  Add salt.   Grind for 2-3 minutes or until green chillies + leaves + coconut are well blended into a thick paste (chutney).  You might need to add some water (about 4 tbsp). Pour coconut chutney into a bowl. Heat tadka ladle on medium heat with co...

  Light, soft, fluffy Idli's - no baking soda or other additives (takes 2 days due to fermentation duration)          2 cups Urad daal  1 cup Idli Rava (rice powder that's coarsely ground - buy it from the Indian grocery store) For fluffiest idlis - Urad:Rice ratio is 1:2.  Then add 1/2 tsp of Eno fruit salt right before you steam the idlis For medium fluffy idlis - Urad:Rice ratio is 1.5 : 2. If you're concerned with carbs, go for the Urad:Rice ratio of 2:1.  Not as fluffy but more filling and you'll eat fewer carbs Instant Pot - this is a critical tool in this recipe for the fermentation stage 2 tsp plain yogurt Salt Idli stand - get the stainless steel one with 4 per layer   https://www.amazon.com/gp/product/B0032RH696/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1 1 tbsp coconut oil to grease the idli pans 1 pot with lid such that the idli stand fits into it and you can put the lid on.  This is used for steaming the idlis....