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Monday, January 27, 2014

Yumm Yumm Carrot Cake .... With a Twist of health


Carrot cake is one of the simplest things in the world .... where most people go wrong is the simplicity bit... Keep it simple and it will will hearts ... complicate it ... and it goes bleh ! Wont say much more simply sharing a recipe that I learnt ages ago and now I make a health twist to it . One winter morning my father got me really sweet baby carrots from the market and I decided to make this timeless cake that everyone loves .

Carrot Cake

Carrots 180g (grated)
Eggs 2 nos
Olive Oil 75 ml
Sugar 120g ( powdered)
Whole Wheat Flour 100g
Cinnamon powder ½ tsp
Nutmeg powder ½ tsp
Baking powder ¼  tsp
Soda bicarb ¼  tsp
Salt – a pinch
Raisins 50 g
Almonds 15 pcs chopped

  • Mix in all dry ingredients
  • Add the egg and olive oil and blend into a smooth paste
  • Add the carrots and the dry  fruits
  • Baked for 30 minutes at 180 degrees Celsius

 This too is super easy to make and low on cholesterol .... If there is a diabetic at home please use equivalent quantity of artificial sweetener

Ciao ! 

Red Velvet with Cream Cheese Frosting ....

I seriously don't know what is the big deal about red velvet ! In fact I make red velvet with the drop of a hat . Red Velvet - also known as Devil's Food Cake is suddenly just spreading like a rage. Everyone seems to be wanting a slice . And most places are adding red color to basic pound cake and passing it off as red velvet !
For me, the red velvet is the moistest and softest cake I have ever made and I love the addition of buttermilk and the hints of cocoa, that just deliciously woos me over and over again . Again it is also one hell of a delight to click pictures of .

Unfortunately, since buttermilk is not that easily available in India thus I use yogurt to make my red velvet cake and I think its one of the simplest things I have ever made.

Will also be sharing the recipe of the simplest Cream Cheese Frosting ever. Believe me it doesn't get any easier!

Red Velvet Cake 

¾ cup oil
2 eggs
1 tbsp Raspberry Red Coloring 
1 cup yogurt
1¾ cups powdered sugar
2 cups refined flour
2 tsp cocoa
½ tsp baking powder
½ tsp baking soda
Few drops Vanilla 

  • Preheat the oven to 180 degrees Celsius 
  • Mix eggs, yogurt, coloring, vanilla, sugar and oil with a whisk 
  • Add all the dry ingredients that have been sifted together and fold in
  • Bake in a dusted cake dish and cook for 25 mins

Cheese Frosting 

Cream Cheese 100g 
Icing Sugar 300g 

  • Microwave the cream cheese for 40 secs to 1 min (till it is runny ) 
  • Whist in icing sugar and rest for 5 min 
  • whisk again till light and fluffy 
Bon Appetit...

Tuesday, January 14, 2014

Hot Favorite American Chopsuey

One of the comfort foods that was born out of the evolution of Chinese food as it traveled across the world and each community added some of their touches and many suck favorites were seen. Chopsuey takes crunch to a different level altogether by deep frying egg noodles and topping them with a Sweet and sour sauce with meat and vegetables.

My all time favorite chopsuey is from Food Inn in Colaba in Mumbai where I was introduced to this marvel. Chopsuey lovers swear by it and other hate it, such is the drastic reputation of this high calorie taste bud tickler

Sharing the recipe for a vegetarian version of this epic dish :

Freesh noodles 200g

Tomato puree ½ cup
Tomato ketchup ½ cup
Water 1 cup
Corn flour 1 tbsp
Worcestershire 1 tsp
Chili sauce 1 tsp

Assorted capsicum julienne ¼ cup
Baby corn juliennes ¼ cup
Zucchini Juliennes a hadful
sliced shitake mushrooms 6 nos 
Sliced onions 1 small
Tomato juliennes 1 nos
Shredded cabbage handful 

Garlic 1 clove
Ginger 1 cm piece
Celery chopped 1 tsp
Dry red chili 2 nos
Chili oil for cooking

  • Deep fry the noodles and keep aside
  • Mix together water.. corn flour ..Puree ketchup and Worcestershire.. Remove lumps
  • Cook an a high flame till thick and add seasonings and chili sauce
  • Heat chili oil and sauté garlic ginger and dry red chili
  • Sauté all vegetables and add the sauce
  • Top on the fried noodles
  • For non-veg add a  fried egg on top…..

The recipe is simple and yet it has charmed so many. For non vegetarians please add fried boneless chicken juliennes to the sauce and top with a sunny side up !

Cheers !