Cake Recipe : Carrot Cake Recipe

 Almost all of us love Cake.But Someone can't like egg.This easy carrot cake recipe can be made with or without eggs!So Enjoy the Recipe....

Prep Time: 10 minutes
Bake Time: 30 minutes
Cool Time: 30 minutes
Serves: 8 – 12

Ingredients:

All-purpose Flour (Maida) – 2 cups (300g)
Baking Powder – 1 tsp
Baking Soda – 1 tsp
Cinnamon Powder – 1 to 2 tsp (your preference)
Nutmeg Powder – 1/4 tsp
Yogurt – 1 cup (140g)
Brown Sugar – 1/2 cup, packed
Sugar – 1 cup
Vanilla -1 tsp
Carrots – 2 cups (300g), finely shredded
Walnuts – 1/2 cup, chopped (reserve few for garnishing)
Salted Butter – 1 stick (4oz), melted (If using unsalted butter, add 1/2 tsp salt to flour)
Eggs – 2
For eggless cake – Flaxseed Powder – 2 Tbsp mixed with 6 Tbsp warm water (allow it to sit for 10 mins)

For Frosting:

Butter – 2 oz (1/2 stick) at room temp
Cream Cheese – 8 oz at room temp
Vanilla – 1 tsp
Powdered Sugar – 1 cup

Beat Butter, Cream Cheese and Vanilla until smooth. Add Powdered Sugar and beat until smooth.

 
Method:

Preheat Oven to 350 degrees F or 180 C.

1. In a mixing bowl, add All-purpose Flour, Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well.
2. In another large mixing bowl, add Yogurt, Brown Sugar, Sugar and Vanilla. Mix until sugar dissolves.
3. Add Eggs or Flaxseed Mixture and mix. Add Flour and whisk until a smooth batter is formed.
4. Add Carrots, Walnuts and Butter. Mix well.
5. Lightly butter the bottoms and sides of 2 9inch cake pans and dust with flour. A 9×13 inch rectangle pan can also be used.
6. Evenly divide the batter into the 2 cake pans and smooth the top.
7. Bake for 30 minutes at 350F/180C.
8. Remove from Oven and allow the cakes to cool in the pan for 5 minutes.
9. Flip them out onto waxed or parchment paper and allow them to cool completely before frosting. If you do not wish to frost the cake, you can enjoy it immediately.
10. Place one cake (face down) on a platter.
11. Lightly frost only the top of the cake.
12. Place second cake (face down) over the first cake and frost top and sides evenly.
13. Sprinkle a few chopped walnut pieces over the top to garnish.
14. Tastes best at room temperature or warmed for few seconds in the microwave.

Tandoori Chicken Recipes

Tandoori Chicken is world wide famous chicken recipe. Its Indian Preparation.Very tasty to eat and easy to cook also..you can try it at your home.

Ingredients : 

• 1 cup thick, plain yoghurt
• 1 garlic clove, crushed
• 2cm piece ginger, peeled, grated
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon chilli powder
• 1/2 teaspoon turmeric
• 6 chicken thigh fillets, trimmed
• cooked rice and lemon wedges, to serve
  
  

  Method

  1. Combine yoghurt, garlic, ginger, lemon juice, oil, spices and 1/2 teaspoon salt in a large ceramic bowl. Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through. Add chicken to yoghurt mixture and turn to coat well. Cover and refrigerate for at least 3 hours.
  2. Preheat oven to 220°C. Grease and line a large baking dish. Place chicken in dish and roast for 30 minutes or until cooked through. Serve with rice and lemon.

  
  

  What is an E-Book ? Why should I buy an E-book?

  • NO Waiting after Order
  • Instant Download
  • NO Shipping charges
  • NO delivery charges
  • NO storage space required
  • Quick Search of any Recipe
  • Convenient to read anywhere
  • Convenience of carrying around
  • And many More !

  
  
  

Vegetables Pasta Recipies

We all love pasta..Enjoy here the delicious pasta recipes.This is a simple pasta dinner. Serve with a side of salad and bread..Recipe will serve 4 to 6.

 Ingredients:

Pasta:

• 2 cups whole grain penne pasta (use can use another pasts shape if “penne” is not available)
• 1 tablespoon olive oil
• 1 teaspoon Salt

 Vegetables:

• 2 medium sliced carrots
• 1/2 cup chopped green beans
• 1 medium chopped bell pepper
• 1/2 cup chopped cauliflower
• 1 cup sliced mushrooms
• 1 medium sliced zucchini
• 2 tablespoons olive oil
• 1 teaspoon Salt

Tomato sauce:

• 6 medium diced tomatoes
• 1 15 oz can of diced tomato
• 2 tablespoons Olive oil
• 1 tablespoon chopped basil
• 1 teaspoon Italian herb
• 1 teaspoon red chili flakes (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon cornstarch
• 1 teaspoon sugar (adjust to taste)

Preparing Pasta:

• 2 tablespoons Olive oil
• 1 tablespoon chopped basil
• 1 teaspoon red chili flakes (adjust to taste)

Method:

• In a large pot boil the water with salt and oil.
• After water comes to the boil add the pasta.
• Cook the pasta until it is just tender, not too soft. Drain the water and set pasta aside.

Vegetables:

1. Heat the oil in a frying pan over medium high heat.
2. Add vegetables (carrot, green beans, bell pepper, mushrooms, and zucchini) to skillet and sauté until they are nearly tender.

Tomato Sauce:

1. Mix the cornstarch in ¼ cup of water and keep aside.
2. Heat the olive oil in a saucepan and add the basil, Italian herbs, and chili flakes stir and add tomatoes.
3. Let the tomatoes cook until they become pasty.
4. Next add cornstarch, salt and sugar to the tomato sauce, cornstarch will give thickness to the sauce.
5. Next add the sauté vegetables to the sauce and cook for few minutes on medium heat until sauce come to the desirable thickness.

Prepare The Pasta:

1. Heat the oil in a saucepan and add basil and chili flakes stir for few seconds.
2. Next add the drained pasta and sauté for a minute until pasta is well coated with oil.
3. Pour the vegetable sauce over the pasta, serve hot with slice of French bread and salad.