Thursday, December 9, 2010

Eggless Carrot Cake


All purpose Flour - 2 cups
Baking Powder - 1 tsp
Baking soda - 1 tsp
Cinnamon powder - 1 and 1/2 tsp
Nutmeg powder - 1/4 tsp
Sugar - 1 cup
Yogurt - 1 cup
Brown sugar - 1/2 cup
Vanilla - 1 tsp
Carrots - 2 cups (finely shredded)
Walnuts 1/2 cup (chopped)
Salted Butter - 1 stick (4oz) melted
Flax seed powder - 2 TBSP mixed with 6 TBSP of warm water (let it soak for 10 min)
For the frosting:
Cream cheese - 8oz at room temperature
Butter - 2oz at room temperature
Vanilla - 1 tsp
Powdered sugar - 1 cup
Whisk cream cheese, butter and vanilla until smooth.  Add powdered sugar and beat until smooth.


Preheat oven to 350 degrees F.
Combine All-purpose flour, baking soda, baking powder, cinnamon powder and nutmeg powder in a  bowl and mix well.
In another large bowl, combine yogurt, brown sugar, sugar and vanilla.  Mix until sugar dissolves.
Add the flax seed mixture and mix well.  Now add the flour and mix thoroughly.
Add shredded carrots, walnuts and butter.  Mix well.
Take two 9 inch cake pans and butter the bottom.  Lightly coat the bottom with flour.
Divide the batter evenly into the 2 cake pans and smooth the top.
Bake it for 30 minutes.  

Once removed from the oven, let the cakes to cool in the pan for 5-10 minutes.
Flip the cakes on to a fax paper and allow them to cool completely.
Place the cake face down on a platter and frost only the top of the cake.

Place the second cake face down over the first cake and frost top and sides evenly.

Garnish with chopped walnuts.


Recipe source: Show me the curry

Wednesday, December 1, 2010

Ginger-Coriander Pickle / Inji-Kothamalli Thokku


Fresh Coriander / Kothamalli - 2 Bunches
Peeled and Chopped Ginger - 1/2 cup
Green Chillies - 10 or to taste
Mustard Seeds - 2 tsp
Turmeric Powder - 1 tsp
Asafetida - 1 tsp
Salt - to taste
Sesame Oil - 4 TBSP


  1. Cut the roots of the coriander and keep the stems.  Wash it thoroughly.
  2. Grind the coriander, ginger and green chillies with enough water to a smooth and thick paste.
  3. Heat oil in a non-stick pan and splutter mustard seeds.
  4. Pour the ground mixture and mix well.
  5. Add the turmeric powder, asafetida and salt.  Mix thoroughly. 
  6. Keep the flame on medium heat and keep stirring till the oil separates from the mixture.
  7. Let it cool completely before storing.