Carrot Cake Ingredints-
Cake2 cups all purpose flour2 teaspoons baking soda1 teaspoon salt1 teaspoon ground cinnamon2 cups sugar1 1/4 cups canola oil4 large eggs3 cups grated peeled carrots1 1/4 cups coarsely chopped walnuts2 tablespoons minced peeled gingerIcing10 ounces cream cheese (such as Philadelphia), room temperature5 tablespoons unsalted butter, room temperature2 1/2 cups powdered sugar1/4 cup pure maple syrup12 walnut halves (for garnish) For cake:Preheat oven to 350ðF. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)
Sunday, September 21, 2008
Mutton Jalfrezi
Mutton Jalfrezi Ingredients-
2 lbs. (900 grams) of Mutton1/2 tsp. of Turmeric Powder (Haldi) 6 tbsp. of Curry Sauce 9 tbsp. of Cooking Oil 2 1/2 large Onions (finely chopped) 2 Red Chillies (Lal Mirch) (thinly sliced) 2 Green Chillies (Hari Mirch) (thinly sliced) 3 Tomatoes (thickly sliced) A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) Salt (to taste) 3 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste) 2 tsp. of Garam Masala Powder 2 tsp. of Cumin Seeds (Zeera) 1 tsp. of Fenugreek Seeds (Methi) 1 tbsp. of Ground Coriander (Pisa Dhania) 1 1/2 tsp. of Garlic Paste (Pisa Lasan) 1 1/2 tsp. of Ginger Paste (Pisi Adrak) 4 tbsp. of Tomato Puree 1 cup (125 ml) of Curry Sauce Clarified Butter (Ghee) or Cooking Oil (as needed) Instructions Precooking Meat :-1) Heat oil in a pot. When oil is hot add in the curry sauce and turmeric powder and saute for 5 minutes. Add in the cubed lamb and 1 cup of water and simmer gently with the lid on for 20-30 mins (or until lamb is tender and done.) Once cooked drain off the sediment. Directions:-1) Fry the chopped onions in clarified butter or oil in a frying pan over medium heat until translucent or golden brown. Meanwhile, take the 1/2 onion, half of the garlic & ginger, and a pinch of salt and cook this in cooking oil over a medium heat until it is dark brown. Add this to the other fried onions. 2) Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala powder , cumin, fenugreek, ground coriander and tomato puree. Cook for approximately 3 minutes very gently. 3) Add in the sliced tomatoes and chillies and stir well. Add in the pre-cooked lamb and stir until it is thoroughly coated. Add in the onions (that were fried). Add 1 cup of curry sauce. Simmer gently for 10-15 minutes until the lamb is heated throughly and has absorbed the flavor from the spices. Skim off any excess oil. 4) Season to taste and add in the chopped coriander/cilantro leaves and red or green chillies
2 lbs. (900 grams) of Mutton1/2 tsp. of Turmeric Powder (Haldi) 6 tbsp. of Curry Sauce 9 tbsp. of Cooking Oil 2 1/2 large Onions (finely chopped) 2 Red Chillies (Lal Mirch) (thinly sliced) 2 Green Chillies (Hari Mirch) (thinly sliced) 3 Tomatoes (thickly sliced) A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) Salt (to taste) 3 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste) 2 tsp. of Garam Masala Powder 2 tsp. of Cumin Seeds (Zeera) 1 tsp. of Fenugreek Seeds (Methi) 1 tbsp. of Ground Coriander (Pisa Dhania) 1 1/2 tsp. of Garlic Paste (Pisa Lasan) 1 1/2 tsp. of Ginger Paste (Pisi Adrak) 4 tbsp. of Tomato Puree 1 cup (125 ml) of Curry Sauce Clarified Butter (Ghee) or Cooking Oil (as needed) Instructions Precooking Meat :-1) Heat oil in a pot. When oil is hot add in the curry sauce and turmeric powder and saute for 5 minutes. Add in the cubed lamb and 1 cup of water and simmer gently with the lid on for 20-30 mins (or until lamb is tender and done.) Once cooked drain off the sediment. Directions:-1) Fry the chopped onions in clarified butter or oil in a frying pan over medium heat until translucent or golden brown. Meanwhile, take the 1/2 onion, half of the garlic & ginger, and a pinch of salt and cook this in cooking oil over a medium heat until it is dark brown. Add this to the other fried onions. 2) Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala powder , cumin, fenugreek, ground coriander and tomato puree. Cook for approximately 3 minutes very gently. 3) Add in the sliced tomatoes and chillies and stir well. Add in the pre-cooked lamb and stir until it is thoroughly coated. Add in the onions (that were fried). Add 1 cup of curry sauce. Simmer gently for 10-15 minutes until the lamb is heated throughly and has absorbed the flavor from the spices. Skim off any excess oil. 4) Season to taste and add in the chopped coriander/cilantro leaves and red or green chillies
Fish Pakora
Ingredients:4 white fish fillets (steamed and cut into pieces)2 eggsA large pinch of saltA pinch of red chili powder2 tbsp corn flour2 tbsp lemon juice1 tsp chopped coriander leavesOil for deep-frying paodaPreparation:Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter. Heat oil in a kadhai or deep-frying pan. Dip each fish piece into the batter and fry in batches till golden and crisp all over. Serve the fish pakora hot with your favorite chutney or ketchup.
Spinach Kadhi
Ingredients:
Spinach 1 bunchBesan / Gram Flour 3 tbspsPlain Yogurt 1 1/2 cupsGinger 1 inch pieceGarlic 2 - 4 podsDry Ginger Powder a big pinchTurmeric Powder a pinchSalt to taste
Talimpu:
Urad Dal 1 tspCumin Seeds 1 tspMustard Seeds 1 tspBroken Red Chiles 3Curry Leaves 5Oil 1 tsp
Method of preparation:
Wash, remove stems and finely chop spianch.Whisk together yogurt, besan and salt thoroughly.Peel and mash ginger.Peel and mince garlic.
Heat oil in a sauce pot, add all talimpu ingredients in order.When mustard seeds start spluttering, add ginger, garlic and spinach.When spinach wilts a bit, add whisked yogurt besan mixture, dry ginger powder and turmeric powder.Boil the whole mixture on low flame for around 5 minutes.Serve with steamed rice and ghee.
Notes: Make sure not to add too much of dry ginger powder.
Spinach 1 bunchBesan / Gram Flour 3 tbspsPlain Yogurt 1 1/2 cupsGinger 1 inch pieceGarlic 2 - 4 podsDry Ginger Powder a big pinchTurmeric Powder a pinchSalt to taste
Talimpu:
Urad Dal 1 tspCumin Seeds 1 tspMustard Seeds 1 tspBroken Red Chiles 3Curry Leaves 5Oil 1 tsp
Method of preparation:
Wash, remove stems and finely chop spianch.Whisk together yogurt, besan and salt thoroughly.Peel and mash ginger.Peel and mince garlic.
Heat oil in a sauce pot, add all talimpu ingredients in order.When mustard seeds start spluttering, add ginger, garlic and spinach.When spinach wilts a bit, add whisked yogurt besan mixture, dry ginger powder and turmeric powder.Boil the whole mixture on low flame for around 5 minutes.Serve with steamed rice and ghee.
Notes: Make sure not to add too much of dry ginger powder.
Cilantro Leaves Pickle
Ingredients:
Cilantro 2 cups packedWhole Red Chiles 10 - 15Fenugreek Seeds 1 tspFreshly Squeezed Lemon Juice 1/4 cupSalt app. 1/2 cupOil 1 cup
Method of preparation:
Clean, wash, remove stems and pat dry cilantro.Once completely dried, cilantro needs to be finely chopped.
Heat tsp of oil in a pan, add fenugreek seeds and broken red chiles.Fry until red chiles change color and remove from heat.Make sure not to burn the spices which spoils the whole pickle.Cool the fried ingredients and grind them into fine powder in a spice blender.
In a mixing bowl, add chopped cilantro, ground spice powder, lemon juice and salt.Mix thoroughly and slowly stir in oil. Taste and adjust the seasonings if required.Store the cilantro pickle in a tight sterilized jar and it stays fresh for few months.
Notes: Stir in white sesame seeds at end if you wish
Cilantro 2 cups packedWhole Red Chiles 10 - 15Fenugreek Seeds 1 tspFreshly Squeezed Lemon Juice 1/4 cupSalt app. 1/2 cupOil 1 cup
Method of preparation:
Clean, wash, remove stems and pat dry cilantro.Once completely dried, cilantro needs to be finely chopped.
Heat tsp of oil in a pan, add fenugreek seeds and broken red chiles.Fry until red chiles change color and remove from heat.Make sure not to burn the spices which spoils the whole pickle.Cool the fried ingredients and grind them into fine powder in a spice blender.
In a mixing bowl, add chopped cilantro, ground spice powder, lemon juice and salt.Mix thoroughly and slowly stir in oil. Taste and adjust the seasonings if required.Store the cilantro pickle in a tight sterilized jar and it stays fresh for few months.
Notes: Stir in white sesame seeds at end if you wish
Recipe for Toll House Cookies
2 ¼ cups flour1 teaspoon baking soda1 teaspoon salt1 cup butter or margarine (2 sticks) at room temperature¾ cup sugar¾ cup packed brown sugar1 teaspoon vanilla2 eggs2 cups semi-sweet chocolate chips (One 12 ounce pkg)1 cup chopped nuts (walnuts or pecans)
First, combine the flour, baking soda and salt in a separate bowl. Then in a separatemixing bowl cream together the room temperature butter/margarine, both sugars and vanilla. Add the eggs and beat to combine, then gradually add the flour mixture. Once all the flour mixture is mixed in, stir in the chips and the nuts with a spoon, not the mixer, so that the chips and nuts will not break up any further.
Use a spoon to drop the batter in spoon sized drops on an ungreased cookie sheet andbake in a preheated 375 degree oven for 10-11 minutes. My oven runs cold so I use the full 11 minutes, you will have to experiment a little for best results with your oven. There’s nothing worse than burned cookies!
First, combine the flour, baking soda and salt in a separate bowl. Then in a separatemixing bowl cream together the room temperature butter/margarine, both sugars and vanilla. Add the eggs and beat to combine, then gradually add the flour mixture. Once all the flour mixture is mixed in, stir in the chips and the nuts with a spoon, not the mixer, so that the chips and nuts will not break up any further.
Use a spoon to drop the batter in spoon sized drops on an ungreased cookie sheet andbake in a preheated 375 degree oven for 10-11 minutes. My oven runs cold so I use the full 11 minutes, you will have to experiment a little for best results with your oven. There’s nothing worse than burned cookies!
Recipe for Oatmeal Cookies
ingredients
2 cups butter at room temperature (4 sticks)4 cups flour2 teaspoons baking soda2 teaspoons baking powder1 cup white sugar3 cups brown sugar5 cups blended oatmeal (see instructions and photo)12 ounces semi-sweet chocolate chips (see photo - this is half the usual because I don’t
like lots of chips – feel free to add more!)
1 teaspoon salt1 Hershey chocolate bar, 8 ounces, grated coarsely (this allows you to cut back on the
chips)
4 eggs, beaten3 cups chopped nuts (I use pecans. Toast them first at 200 degrees for about 12 minutes
if you have time)
2 teaspoons vanillaTo make a good oatmeal cookie, I think the secret is to chop up the oatmeal in a blender or food processor to get a good consistency. Measure the oatmeal before you blend, and blend it in small batches so your blender does not clog or overheat. I don’t like blending it to a very fine powder, but almost. I like a little of the gravelly oatmeal texture in the cookie to show through. Set aside.Cream together the butter and the both sugars. It’s easy if you let the butter come to room temperature first. Now add everything but the flour and oatmeal - the chocolate chips, nuts, grated Hershey bar, eggs, salt, baking powder, baking soda and vanilla and mix them well. Finally, add the flour and the blended oatmeal. This gets hard to mix, so I hope you have an electric mixer! Either that, or try cutting this recipe in half.Take a large spoonful of this dough and roll it into a ball and place on an ungreased cookie sheet about 2 inches apart from other spoonfuls. This recipe will fill several cookie sheets. Bake in a preheated 375 degree oven for about 12-13 minutes. Like any cookie recipe, these baking times are estimates. Your oven may be cooler or hotter than mine. Watch for the cookie to spread out to a cookie shape and brown a bit, without burning the bottom of the cookie. You will have to experiment to get the right baking time for your oven. When testing cookies for doneness, remember that they will get a little more crispy as they cool. If you prefer a softer cookie, try eliminating the baking soda.
2 cups butter at room temperature (4 sticks)4 cups flour2 teaspoons baking soda2 teaspoons baking powder1 cup white sugar3 cups brown sugar5 cups blended oatmeal (see instructions and photo)12 ounces semi-sweet chocolate chips (see photo - this is half the usual because I don’t
like lots of chips – feel free to add more!)
1 teaspoon salt1 Hershey chocolate bar, 8 ounces, grated coarsely (this allows you to cut back on the
chips)
4 eggs, beaten3 cups chopped nuts (I use pecans. Toast them first at 200 degrees for about 12 minutes
if you have time)
2 teaspoons vanillaTo make a good oatmeal cookie, I think the secret is to chop up the oatmeal in a blender or food processor to get a good consistency. Measure the oatmeal before you blend, and blend it in small batches so your blender does not clog or overheat. I don’t like blending it to a very fine powder, but almost. I like a little of the gravelly oatmeal texture in the cookie to show through. Set aside.Cream together the butter and the both sugars. It’s easy if you let the butter come to room temperature first. Now add everything but the flour and oatmeal - the chocolate chips, nuts, grated Hershey bar, eggs, salt, baking powder, baking soda and vanilla and mix them well. Finally, add the flour and the blended oatmeal. This gets hard to mix, so I hope you have an electric mixer! Either that, or try cutting this recipe in half.Take a large spoonful of this dough and roll it into a ball and place on an ungreased cookie sheet about 2 inches apart from other spoonfuls. This recipe will fill several cookie sheets. Bake in a preheated 375 degree oven for about 12-13 minutes. Like any cookie recipe, these baking times are estimates. Your oven may be cooler or hotter than mine. Watch for the cookie to spread out to a cookie shape and brown a bit, without burning the bottom of the cookie. You will have to experiment to get the right baking time for your oven. When testing cookies for doneness, remember that they will get a little more crispy as they cool. If you prefer a softer cookie, try eliminating the baking soda.
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