CARROT CAKE

This is a simple delicious cake perfect with a cup of tea or coffee. 

Recipe source-Vanitha magazine

Ingredients

1.      Carrot-3/4 cup

2.      Maida-1/2 cup

3.      Egg-1no

4.      Sugar-1/2 cup

5.      Baking powder-1/2 tsp

6.      Salt-a pinch

7.      Refined oil-1/4cup

8.      Vanilla essence-1/2tsp

Method of preparation

1.      Preheat the oven to 150degree.

2.      Prepare an 8” inch cake tin. For this, Line the bottom with a butter paper. Smear some oil or butter over the paper and along the sides of the tin. Sprinkle some flour over this. Invert the tin and tap the sides to remove the excess flour.

3.      Sieve flour, baking powder and salt together. Keep it aside.

4.      Beat egg till frothy. Add sugar in and beat again. Add oil, carrot and vanilla essence. Give a gentle stir. Now add the flour mixed with baking powder. Fold in gently using a spatula or a spoon.

5.      Pour this into the prepared cake tin. Bake for 25 minutes or till a toothpick  inserted into the center of the cake comes out clean.

6.      Transfer it into a cooling rack. Let it cool completely.

Cut and serve….

Notes:  Use any flavorless oil .Vanilla essence can be substituted with ½ tsp of cinnamon powder.

PANIYARAM AND MY SECOND LIEBESTER BLOG AWARD

A quick healthy snack from leftover dosa /idli batter.

Ingredients

1.      Dosa/idli batter-3cups

2.      Onion-one medium, finely chopped

3.      Green chilly-1no,chopped

4.      Curry leaves-few, chopped(optional)

5.      Carrot-3tbsp,grated(optional)

6.      Oil-1tbsp

7.      salt

Method of preparation

1.      Heat oil in a pan. Add ingredients 2-5.saute for few minutes or until turns soft. Add salt. Be careful, If the batter is already added with salt.

2.      Add the sautéed vegetables into the batter.mix well.

3.      Heat a paniyaram pan/unniyappa chatti.Smear some oil in all pits.(This is optional if you are using nonstick pan).fill  ¾ of each pit with prepared batter. Keep the lid on and cook in medium flame for 5-8 minutes. When one side is cooked, turn the paniyarams. Let it cook for another few more minutes.

Enjoy with tomato or coconut chutney.. This is a delicious snack almost taste like uzhunnuvada.

                                                                                            

 I am really glad to receive this beautiful award for the second time .Tons of thanks to Rafeeda of THE BIG SWEET TOOTH   and Soumya of  NIVEDHANAM for considering me for this award.As i received this award from two bloggers at  the same time, i was totally confused whose questions to be answered :) Please excuse me dearies i am gonna do a short cut..Click here for more details about this award and my questions to other bloggers.

 


I would like to share this award with following bloggers

SANOLIS KITCHEN
FROM MY OWN KITCHEN
SUMAN ARTHY'S KITCHEN
SAHASRA RECIPES
YUMMY FOODS
LETS GET COOKING
INDULGE
HOUSE OF SPICE
FROM MY OWN KITCHEN
FORK AND FOLKS
FOODILICIOUS

  " Sending this to an event hosted by NIVEDHANAM – Diabetic friendly and HITS page"

MIXED VEGETABLE CUTLET

Ingredients

1.      Potato-3nos,medium sized

2.       Mixed vegetables {Green peas-1 cup(cooked) ,Beans-5no(,chopped ),Carrot-1no(grated )Sweet corn-1/4 cup(optional)}

3.              Onion-1 no,chopped

4.      Ginger-1tsp,chopped

5.      Green chilly-1no,chopped

6.      Pepper powder-1tsp

7.      Garam masala-3/4 tsp

8.      Bread slices-4nos

9.      Bread crumbs-1/2 cup

10.  Corn flour/maida-2tbsp

11.  Oil-1/4 cup

12.  Salt

13.  Water

Method of preparation

1.      Boil and mash the potato without any lumps. Keep it aside.

2.      Heat 2tbsp of oil in a pan. Add ginger and green chilly stir for a minute. Add in onion sauté for 5 minutes. Add all vegetables .let it cook for a while. Add all powders and salt. Stir for 2 minutes.

3.      Dip bread slices in some water. Press  to remove the excess water. Add this into the cooked vegetables. Add mashed potato.mix well to incorporate all ingredients. Switch off the flame. Let it cool.

4.      Mix corn flour with some water to make a thick batter.

5.      Shape the vegetable mix into cutlets.dip in corn flour batter. Roll in bread crumbs. Heat oil in a pan. Shallow fry  till both sides turn crispy.

NOTES: you can add any vegetables of your choice. If you do not have bread crumbs in stock, you can make your own by following method –microwave bread slices in high power for 2minutes or heat it on a tawa till it turn crispy. Then crush it using a mixer grinder.Aroud 10-12 cutlets can be made with the above measurement

SENDING THIS TO THE EVENT HOSTED BY COOK LIKE PRIYA and YOU TOO CAN COOK-INDIAN FOOD RECIPES