Tag Archives: cinnamon

Cakes n bakes

Carrot Cake

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Carrot Cake

Ingredients:

For the cake:

All purpose flour- 2 cups (sifted)

Light/dark brown sugar- 1 cup

Vegetable oil- 3/4 cup

Yogurt- 1/4 cup

Large eggs- 3

Baking soda- 1 tsp

Cinnamon powder- 1 tsp

Nutmeg-1/4 tsp

Vanilla extract- 2tsp

Salt- 1/4 tsp

Grated carrot- 2 cups

Chopped walnut/ pecan- 3/4 cup+1/2 cup for decorating

Confectioner’s frosting:

confectioner’s sugar/ Icing sugar- 4 cups (sifted)

Unsalted butter- 1 cup

Vanilla extract -1 tsp

milk-2 to 4 tbsp

Method:

Preheat the oven to 350degree F. Spray a 9 inch pan with cooking spray. In a bowl of your electric mixer or stand mixer combine sugar and oil, beat in the yogurt until fully combined on medium speed. Add in the eggs and mix well after each addition and set aside.

In another bowl combine all the dry ingredients ie flour, baking soda, salt, cinnamon powder and nutmeg powder. Now with a spatula mix the dry ingredients slowly into the wet ingredients until just combined. Add the grated carrot and walnut/pecan pieces, give it a quick stir. Do not over mix the batter. Pour it into the greased pan.

Carrot Cake

Bake for 32-38 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to completely cool before frosting.

Frosting:

In a bowl of your electric mixer or stand mixer, beat the butter until smooth and creamy, mix in the vanilla extract. Slowly add the sifted sugar and beat in the sugar completely. Add around 2 tbsp of milk, scrape down the sides and mix well. On high-speed beat the mixture until smooth and fluffy. Add in a tablespoon of milk or sugar to get the right consistency ,if needed (the frosting should be of dropping consistency).

Frosting the cake:

Once the cake is completely cooled, add the frosting on top of the cake and spread it evenly over the cake, you can frost the cake completely, I just limited myself to the top of the cake. Decorate with chopped walnut/pecan pieces as you wish!

Carrot Cake

Carrot Cake

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Cakes n bakes

Eggless Fruit And Nut Cake

Ingredients:

Raisins, cranberries, tutty fruity or any other glazed fruit- 1/3 cup of each (1 cup total)

Chopped cashew, Almonds, walnut – 1/3 cup of each (1 cup total)

All purpose flour -1 3/4 cup

Sugar- 1 cup

Baking soda-1 tsp

Cinnamon powder-1/4 tsp

Nutmeg powder-1/4 tsp

Salt- 1/4 tsp

Butter-1/2 cup

Water- 2 cups

Vallina essence- 1tsp

Preparation:

Bring two cups of water to boil adding raisins and cranberries or any other chopped dried friut for 10 minutes, closing the lid.

Turn off the heat and allow it to cool for 5 minutes. Add butter and stir to mix it completely and keep aside. Cool it further for another 10 minutes. Mix sifted all purpose flour, sugar, baking soda, cinnamon powder, nutmeg powder and salt.

Stir in the dry ingredients into water which has butter, raisins and cranberries. Mix everything completely and finally add chopped nuts, tutty fruity or glazed fruits if any.

Mix it well and pour it into a sprayed bunt cake pan or any regular 12″ baking pan.

Bake at 350°F for 35-40 minutes depending on your oven. Tooth pick inserted should come out clean when done.

Allow it to cool in the pan for 15 minutes, loosen the edges with a buttered knife, turn it upside down on a cooling rack and cool further for few minutes, before cutting the cake.

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Soup

Vegetable Soup

Ingredients:

Medium size onion-1

Peeled potato-1

Tomato-1

Peeled carrot-1

Beans-6 to 8

Cauliflower- 5 to 6 small florets

Cabbage- 1/2 cup shredded

Butter-2 tbsp

Cloves-4

Cinnamon stick-1/2 inch

Salt-to taste

Bread crumbs– optional

Servings- 4 to 5

Preparation:

Cut all the vegetables coarsely.

In a cooker over medium heat, melt the butter, add cloves and cinnamon sticks, fry for a sec and add onions.

Fry onions until translucent and add tomatoes, salt and half cup of water. After 3 to 4 minutes add rest of the vegetables, two cups of water and pressure cook until vegetables are tender(usually two whistles). Cool down the cooked vegetables and blend the mixture in a bender until smooth. Add water if necessary. Bring the puree to boil in a pot and the soup is ready to serve. Add bread crumbs, pepper and salt to enhance the taste.

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Side dish

Mixed Vegetable Saagu

Ingredients:

Beans- 3 handful, chopped

Carrot-2 medium size chopped

Potato-2 medium size chopped

Onion-1 medium size coarsely chopped

Green chillies/ jalapenos- 6 to 8 depending on taste required

Groundnut- ¼cup

Coconut-½ cup

Ginger-½ inch piece

Cloves-3

Cinnamon- 1 inch piece

Cardamom- 2

Cilantro/ coriander-5 to 6 strands

Oil- 5 Tsp

Mustard seeds-½ Tsp

Preparation:

Excluding vegetables, groundnut and oil, grind the remaining ingredients and onion with water into a fine paste.

Heat oil in a pan and add mustards seeds, allow it to splutter. Now add the chopped vegetables, groundnut and little water and steam cook until they are half tender. Add salt while the vegetables are cooking.

Mix the ground paste to the vegetables. Cook until vegetables are just tender. Turn off the heat and serve with pooris or chapatis.

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