Glögg (Swedish mulled wine) and fruktkaka (Swedish fruit cake)

 These recipes are based on this recipe for glögg and this recipe for fruktkaka.
 This version of glögg requires that the fruits be soaked in vodka for 3-4 days, following which the infused alcohol is mixed into red wine.

The recipe for fruitcake requires alcohol and fruit, but in this version the soaked and drained fruits from the glögg can be used instead.

Glögg

Ingredients:
Infusion
* 2" inch stick of cinnamon - 2-3
* Cloves - 12 whole
* Ginger, chopped into small pieces - 3 tbsp
* Cardamom seeds - 1 tsp
* Orange rind - from 1 large orange (I also added the juice from this orange into the infusion)
Place the following items in a small cloth bag so they are easy to separate and drain once the infusion is ready:
* Raisins - 3/4 cup
* Cranberries, dried - 4 tbsp
* Maraschino cherries, drained and chopped into small pieces - 4 tbsp
* Dried fruit (figs, dates, mangoes, apricot, pears) or candied fruit, small pieces - 4 tbsp
[you can play with the ratios of fruit above, but raisins are the main ingredient]
* Vodka - half a 750 ml bottle
For garnish (optional):
* Almonds, blanched and skinned

To make the glögg
* Red wine (the cheapest merlot, sauvignon blanc, or something similar) - 2 x 750 ml bottles
* Sugar - 3/4 cup (the original recipe made it way too sweet for me)

Method:
Place the items for infusion into a jar or container that can be sealed tightly. Pour vodka (and orange juice, if using) into the jar and shake well. Let sit for a couple of days (my infusion was for 3-4 days), shaking twice a day.

When ready, separate the liquid from the solids. Squeeze out as much alcohol as possible from the solids. Preserve the dried fruit to use in fruit cake.
In a large pot that can be sealed well, mix the infusion with the red wine and sugar. Stir well. Place on a burner on very low heat and stir continuously. Turn off the heat as soon as the sugar is dissolved; it is not even necessary for the liquid to warm up! The cooler it is when the sugar dissolves, the better, as we don't want the alcohol to evaporate. Keep sealed until at room temperature, then pour into bottles/jars that can be corked/sealed. Glögg can be preserved in airtight bottles for over a year (personal experience!)

To serve:
Pour small portions (I used three cups at a time) into a pot that can be sealed well, and warm at the lowest possible temperature. The warmer the better, but it needs to not boil. If the pot is sealed well, the chance that the alcohol will evaporate (and spread the smell all over your house) is low. The glögg cools down fast, so serve your guests about a third of a cup at a time (garnished with almonds if you like). If serving a large group, you will have to turn off the stove from time to time to prevent boiling.

Fruktkaka

Ingredients:
Dried fruit (raisins, cranberries, cherries, figs, dates, mangoes, apricot, pears) and/or candied fruit - about 300 grams [The main ingredient in my case was raisins, and I supplemented these with the rest.]
Dark rum - 1/2 cup [Skip if using fruit drained after making the infusion for glögg]
Orange zest - 1 tbsp
Lemon zest - 1.5 tsp
Butter, unsalted, softened - 12 tbsp (3/4 cup)
All-purpose flour - 1.75 cup
Baking soda - 1 tsp
Powdered sugar - 1 cup
Eggs - 4

Method:
Infusing the fruits with alcohol [skip if using drained fruit from making glögg]:  Combine the fruit with the zest and the rum in a container that can be sealed. Mix well, and make sure the fruits are soaking in the alcohol as much as possible. Soak overnight.

Cake batter: In a mixing bowl, combine the softened butter with the sugar until the mixture is fluffy (I used a handheld mixer). Continue beating, incorporating the eggs one at a time. Use a spatula and fold in the fruit mixture to this batter until it is mixed well. When ready to bake (see below), fold in the baking soda with the spatula.

Baking:
Preheat the oven to 180 C.
Use a baking pan or (glass) baking dish that allows your batter a height of about 2.5" (the recipe linked above recommends a 12" x 4" x 2.75" container; I used twice the batter so I had to adjust the baking time, it wasn't very difficult). Grease the bottom and sides of the pan/dish with butter, then dust with flour, tap out excess flour.
Pour the batter into the pan/dish, making sure to level it with a spatula. Bake until a toothpick inserted into the middle of the cake comes out clean. The original recipe says 40-45 min, it took me slightly longer (under an hour) because I had more batter. Remove from the baking dish onto a wire rack to cool. Serve sliced with whipped cream (optional).

Author: Shrinkingsodacan
Source: Linked above.

Kerala style chicken curry with coconut milk

Ingredients:
For the marinade:
    Chicken breast, cut into bite size pieces - 1 kg
    Red chilli powder - 1 tbsp
    Kashmiri red chilli powder - 2 tbsp (or paprika, this is for colour only)
    Turmeric powder - 2 tsp
    Salt - 1 tsp
For the paste:
    Tomatoes - 3-4 medium
    Green chillies - 6 medium
    Ginger - 4"
    Garlic - 6-7 pods
For the gravy:
    Oil - 2-3 tbsp oil
    Onion, finely chopped - 1 large
    Salt - 1 tsp or to taste
    Garam masala - 2-3 tsp   
    Coriander powder - 2-3 tsp
    Spinach - 1/2 of one frozen bag
    Coconut milk - 2 cans (I used one thick + one light)

Time (cook + prep): 45 min
Servings: 12

Method:
1) Rub the spices into the chicken pieces in a large mixing bowl. Seal and refrigerate for 30-45 min.
2) Blend the tomatoes, ginger, garlic, and green chillies together with some water if desired (the final consistency should be somewhat watery).
3) In a wok, heat the oil and fry the onions with salt until they start turning golden brown. Now add the garam masala, coriander powder and stir well. Cook for a couple of minutes and add the tomato paste. Mix well and cook covered, stirring occasionally, for 10 min or until the consistency is more like a paste. Fold in the marinated chicken, coat the pieces well. Cover with spinach leaves. If using frozen leaves, they should have enough water. If not, add up to half a cup of water. Cook covered for 10 minutes. Finally, add the coconut milk and mix well. Cook for another 10 minutes.

Serve over rice, garnished with lime juice.

Rajma and vegetable soup

Make soup with the water left from cooking the kidney beans.

Rajma
Ingredients:
Dry kidney beans, soaked overnight in lots of water -- 2 cups.
Red onion, coarsely chopped -- 1/2 of one.
Red onion, sliced -- one.
Cumin seeds -- 1 tsp.
Garam masala -- 1.5 tsp
Tomatoes, coarsely crushed by hand -- 3 medium (you can use canned tomatoes).
Coriander leaves, chopped fine -- 1 cup
Lemon juice -- from half a large lemon
Oil -- 2 tbsp
Salt -- to taste

Method:
Soak the kidney beans overnight in lots of water. Drain. Pressure cook the beans with 4 cups of water (if using Instant Pot, pressure cook for 5 min and allow the pressure to release naturally) until the beans are soft but not mushy. Drain and reserve the water.

Heat the oil in a wok. Add cumin seeds. When they splutter, add the sliced onions and sautée until golden brown. Stir in the garam masala and cook for a minute until fragrant. Add in the crushed tomatoes and some tomato juice. Mix well and fry until the tomato pieces are soft. Stir in the kidney beans. Cover and cook on low heat for 10-15 minutes.

Serve hot with rice/chapatis, garnished with coriander leaves and lemon juice.

Vegetable soup from leftover rajma broth
Ingredients:
Leftover broth from making rajma (recipe above) -- 2-3 cups
Potatoes, diced -- 3 small.
Paneer or panela, diced -- 200 g.
Peas and carrots, diced -- 1/2 cup
Green chillies, chopped -- 1 (optional)

Method:
Place all the ingredients in a saucepan. Cover and cook on low heat until the potatoes are thoroughly cooked.

Author: Shrinkingsodacan

Kala Chana (Black Chickpeas)

Ingredients:
Kala chana, soaked in water for 4-6 hours - 1 cup
Oil - 1 tbsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Red onion, sliced - 1 medium
Ginger, finely chopped - 1 tsp
Garlic, finely chopped - 1 tsp
Tomato purée - 1/2 to 3/4 cup
Coriander powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Red chili powder - 1/4 tsp
Salt - about 1 tsp
Water - 2 cups
Lemon, juiced - 1/2
Coriander leaves, coarsely chopped - a handful

Method:
Soak the chickpeas in enough water for 4-6 hours. Drain, rinse, and reserve.

Turn on the Instant Pot and select SAUTE mode. When HOT, add the oil then the cumin seeds and asafoetida. When the cumin seeds splutter, add the onions and green chillies. Cook until the onions start to brown. Now add the ginger and garlic and stir for a couple of minutes. Add the coriander powder, turmeric powder, garam masala, red chili powder, and salt, and stir fry the masalas for a couple of minutes. Mix in the tomato purée and cook covered for two minutes. Add 2 cups of water, stir. Close the Instant Pot, select the BEAN/CHILI mode and set the timer for 38 to 45 min, making sure the pressure valve is sealed. When cooked, allow the pressure to release naturally.  Garnish with lemon juice and coriander leaves and serve with rice or chapatis.

If not using the Instant Pot, sauté in a wok and cook covered in the wok or in a pressure cooker (Or transfer the contents to the Instant Pot and cook in BEAN/CHILI mode).

Author: Shrinkingsodacan.

Source: This recipe.

Dal Amti (Split pigeon peas)

Goda masala is a spice mix from Maharashtra whose key ingredient is lichen. The flavour is unique and while garam masala would work as an alternative, it doesn't replicate the original.

Ingredients
Toor dal (split pigeon peas) - 1 cup
Onion, sliced - 1/2 of one large
Green chillies, chopped - 1 small
Cumin seeds - 1 tsp
Asafoetida powder - a pinch
Cooking oil - 2 tbsp
Salt - to taste
Red chili powder - 1 tsp
Goda masala - 1.5 tsp
Tamarind pulp - 1 tbsp (or use 1 tbsp green mango powder, "amchur")
Jagger - 2 tsp (or use 1 tsp sugar)
Coriander leaves, chopped - a handful

Method
Wash and drain the toor dal. Cook with 2.5 cups of water and a pinch of turmeric and a few drops of oil mixed in. I microwaved it for around 15 min on 70% powder.

Heat oil. Add cumin seeds. When they splutter, add the green chillies, onions, and asafoetida. Fry until the onions start turning brown. Add the cooked toor dal and 2 cups of water. Bring to a boil. Add the salt, jaggery, red chili powder, goda masala, and tamarind pulp. Cook covered for 5-10 min on medium flame. Garnish with coriander leaves.

Author: Shrinkingsodacan.
Source: Sanjay Kapoor's recipe.