Fried Cakes

2 cups all-purpose flour
1 teaspoon cinnamon
1 cup granulated sugar
1 cup milk
1/2 cup butter
1 package active dry yeast
1 tablespoon warm water
Butter or margarine

Sift flour and cinnamon together.
Mix flour and milk to a smooth paste.
Add sugar and butter and cook, stirring constantly, until thick and clear.
Remove from heat.
Cool to lukewarm.
Dissolve yeast in warm water.
Add yeast to mixture.
Set aside until cold.

Shape into balls and fry in butter or margarine.

Kekada Chat (Crab Malabar)

1 pound cooked crab meat, fresh or frozen and thawed
3 tablespoons vegetable oil
2 or 3 cloves garlic, finely chopped
2 teaspoons paprika
1/2 teaspoon thyme
1/2 teaspoon fennel seeds, crushed
1/4 to 1/2 teaspoon cayenne pepper, or to taste
3 cups coarsely diced fresh tomatoes
Salt, to taste
2 scallions, green and white parts, finely chopped
Lettuce leaves (for garnish)
Chopped cilantro (for garnish)

Pick over the crab meat and cut into 1-inch pieces.

Heat the oil in a large skillet with a lid over moderate heat and cook the onions, stirring frequently, until golden but not brown.
Add the garlic and cook for 1 minute.
Add the paprika, thyme, fennel seeds, and cayenne and cook for 2 more minutes.
Add 1 cup of the tomatoes.
Lower the heat and simmer covered for 15 minutes.

Remove from the heat and gently fold in the crab meat.
Cover and refrigerate for 2 to 3 hours.

Immediately before serving, add salt to taste and fold in the remaining tomatoes and chopped scallions.
Serve on a bed of lettuce, garnished with the chopped cilantro.

Serves 6 to 8 as an appetizer.

Traditional South Indian Christmas Cake

In India’s Kerala state, Christians buy or make Christmas cakes to give away.

4 ounces diced orange peel (candied or plain)
1 1/2 cups golden raisins
1/2 cup currants
1/2 cup cashews
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons vanilla extract
6 tablespoons brandy
2 1/2 cups butter
6 cups granulated sugar
10 eggs, separated
6 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons instant dried coffee granules
1/4 cup warm water

Soak orange peel, raisins, currants, cashews, nutmeg, cinnamon and cardamom in vanilla and brandy.
Set aside.

Preheat the oven to 325 degrees F.
Coat two 9-inch round cake pans with butter or nonstick cooking spray.

Beat the butter and sugar until light and fluffy, then add the egg yolks one at a time.
Then mix the flour and baking powder, add to the mixture and beat well.
Add the raisin mixture.
Mix the instant dried coffee with 1/4 cup warm water and add to the mixture.
Beat the egg whites and add last to the mixture.

Pour into the cake pans and bake 50 to 60 minutes, until the cakes turn golden brown or when a wooden pick inserted into the cakes comes out clean.

NOTE: For the best result, bake the cakes and wrap them in aluminum foil at least a week before serving.
You don’t need to refrigerate them.