Monday, January 14, 2008

Carrot and Pineapple Cake

For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted

For the decoration:
1/2 cup diced fresh pineapple

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.


Saturday, January 12, 2008


2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Source :

Tuesday, January 1, 2008

lou tarkari.

1 medium lau
2/3 tspoon cumin seeds
2 green chillis
1" fresh ginger - chopped thinly
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
1 tbspoon oil
cilantro bunch - chopped finely
salt to taste

Cut the bottle gourd thin cubes.
Heat oil in a pan and temper it with cumin seeds and green chillis. Add ginger and saute for a couple of minutes. Then add the lau and let it cook for 5-7 minutes on medium heat and closed lid.

Then add coriander powder, turmeric powder, salt a little bit of water and cook for another 5-7 minutes till the bottlegourd is cooked.

Add chopped cilantro and serve warm.



2 quarts milk
1/4 cup lemon juice
3 cups plus 1 tablespoon sugar
5 whole cardamom pods
1 teaspoon fine grained semolina
3 to 4 drops rose essence
1 quart half and half
1/8 teaspoon cardamom seeds
1 tablespoon shelled, unsalted pistachios

Make the chena with the milk and lemon juice according to the
directions in the preceding recipe with this difference. Hang up the
milk curds for 2 hours instead of 1/2 hour. Knead thoroughly. Make a
ball and set it aside. Put the 3 cups of sugar, 6 cups of water, and
the cardamom pods in a deep 9 1/2 to 10 inch skillet or saute
pan. Bring to a fast simmer over a medium flame. Once the sugar has
dissolved completely, turn the heat to low and let the syrup simmer
gently for 2 minutes. Turn off the heat.

Flatten the ball of chhena and add the semolina as well as the rose
essence to it. Knead for 5 minutes, making sure the semolina and rose
essence are well mixed in. Now make 20 crack-free balls, rolling each
with just a little pressure between the palms of your two hands.

Bring the syrup to a simmer over a medium flame. Drop the balls into
the syrup. Bring to a simmer again. Adjust the heat so the syrup
simmers gently for 5 minutes. During this period, move the balls
around and turn them over occasionally, using a very gentle
touch. Make sure you do not damage the balls. Turn the heat up and
bring the syrup to what might be described as a furious simmer. The
syrup should look like a mass of tiny moving bubbles, but it should
never boil over. Sprinkle the balls with 2 tablespoons of water,
cover, and cook for 10 minutes. During this period, the balls should
swell up.

Uncover, sprinkle the balls with another 2 tablespoons of water, cover
and cook, simmering furiously for another 10 minutes. Turn off the
heat. Using a slotted spoon, transfer the balls to an empty bowl. (the
syrup can now be discarded. ) Pour the half and half over the balls
and let them soak in it for 3 hours.

Take the balls gently out of the half and half with a slotted spoon
and put them in another bowl. Pour the half and half into a skillet or
saucepan and boil it down until you have about 2 cups left. Turn off
the heat. Crush the cardamom seeds finely in a mortar and mince the
pistachios. Add the crushed cardamom, the minced pistachios, and the
one tablespoon of sugar to the reduced half and half. Pour this half
and half over the chhena balls. Allow to cool. Cover and refrigerate
for at least 2 hours, and serve cold, as a dessert along with the
creamy sauce.


Paneer (Home-made cottage cheese)

3.5 litres milk
about 250 ml warm water
about 5 Tbsp white vinegar

1.Bring the milk to the boil, stirring constantly, over a high
heat. Remove from heat.

2.Combine the water and vinegar.

3.Slowly add the vinegar solution to the boiled milk, stirring
with a wooden spoon. As soon as the milk curdles, do not add any
more. (The curd and whey will separate.)

4.Place three or four layers of cheesecloth in a sieve and strain
the curdled milk through them. Ties up the ends of the cheesecloth
and squeeze out as much of the liquid as possible. Hang it up to
drain thoroughly.

Note: When adding the water and vinegar mixture to the milk, do not
add more than necessary as this tends to harden the paneer.

BATI CHORCHORI ( dry mixed vegetables )

200gms cauliflower florets.
100gms shelled green peas.
2 potatoes, peeled and cubed.
1 medium eggplant, cubed.
1 horseradish, peeled and cubed.
1/4 onion, minced.
1 tsp. turmeric paste.
1/2 tsp. chili paste.
2 tsp. mustard paste.
3-4 green chilies, slit.
4-6 tbsp. mustard oil.
Salt to taste.

This curry gets its name from the brass vessel in which it is
cooked, so that the ingredients fit snugly in the bowl leaving just a
one inch gap at the top. As a substitute, an aluminum or brass bowl
with a tight fitting lid may be used.
Stir the vegetables occasionally over a medium-low heat, so they cook
in their own juices without any addition of water. remove from heat
when the veggies are quite cooked and blended flavorfully with the

Any combination of vegetables may be used in preparing Bati Chorchori.

This chorchori is a good accompaniment with rice.


2 tablespoons ground mustard seed,
1 teaspoon ground turmeric
1/4 cup mustard oil or any cooking oil
1 large onion, ground
1 1/2 pounds shrimps,. peeled and cleaned
1 tablespoon minced hot green chili peppers
1 teaspoon salt

Make a paste of the mustard seed and turmeric with a little water. Add
all other ingredients, cover and cook at the gentlest simmer until
shrimps are full pink, 5-10 minutes, depending on size of
shrimps. Makes 4 servings.

Jhinge with Poppy Seeds.

1 Kg- Jhinge ( Ridge Gourd )
Salt For Rubbing the Ridge Gourd
1 No- Onion ( Finely Chopped )
3 Tbsp- Poppy Seeds ( Ground to a Paste )
3 Tbsp- Oil
¼ Tsp- Mustard Seeds
½ Tsp- Red Chilli Paste
½ Tsp- Turmeric Paste
1 Tsp- Salt ( To Taste )
1 No- Whole Red Chilli

1. Peel Jhinge and then cut length wise in half.
2. Cut again into small circles of quarter inch.
3. Add little Salt to it and leave it aside for sometime to remove out excess water from it.Squeeze out the Water from it.
4. Heat Oil in a Kadhai and then add Mustard Seeds and Whole Red Chilli to it.
5. Add Onions to it and sauté well.
6. Add Ridge Gourd and sauté well.
7. Add Salt,Red Chilli Paste and Turmeric Paste and mix well.
8. Add Poppy Seeds Paste to it and cook well till the Vegetables become dry.
9. Check the Seasoning and adjust accordingly.
10. Serve hot.

Okra with Mustard

2 Lb Okra
- 3 Tbsp Mustard Oil
- 4 Green Chili
- To taste Salt
- 3 Stalks Cilantro
- 1 Chopped Onion
- 2 tbsp Mustard seeds

1. Wash the okras. Trim stems and tips. Slice lengthwise till 3/4th length.

2. Grind mustard seeds, cilantro, green chilies and salt with half cup water in an electric mixer to a fine paste. Keep aside for fifteen minutes. Chop the onion finely.

3. Heat oil in an non-stick fry pan. Add onion and fry till soft. Add the Okras and fry for three to four minutes.

4. Strain the mustard paste adding water if required. and add the strained mustard and cook in low heat for ten minutes.

5. Garnish with chopped cilantro and serve with rice or roti or paratha.