Sugar N Spice: Recipe

Showing posts with label Recipe. Show all posts

Sunday, November 19, 2017

12:26 AM

Super Moist Carrot Cake - Lactose Free

Sharing my recipe for Carrot cake. Like to use seasonal produce in my cooking and baking. You will always get the best taste when you use seasonal produce.

Carrot Cake with Cream Cheese Frosting

Carrot cake can be sometimes compact and heavy and sometimes dry. I have a foolproof recipe for super moist carrot cake. And this recipe is lactose-free as well .

Ingredients

All-purpose flour (hvetmel)- 2 cups
Baking Powder - 1 tsp
Baking Soda - 2 tsp
Egg - 3
Oil - 1- 1/4 cup vegetable oil
White sugar - 1 cup
Brown sugar - 1 cup
Carrot - 3 cups grated
Vanilla essence - 2 tsp
Cardamom - 3 tsp
Cinnamon - 3 tsp
Nutmeg - 1.5 tsp
Lemon and orange juice - 5 tbsp
Lemon and orange zest - 1 tbsp
Pecan diced and Toasted - 1 cup

Frosting (For lactose intolerance, use lactose-free dairy products below)
Cream Cheese - 280 grams
Butter - 75 grm
Powdered sugar - 5 tbsp ( less or more as per your taste)
Lemon Juice - 2 tbsp

Recipe:

1. Preheat oven to 180 degrees C on fan setting.

2. Grease and flour 8-inch round pan and line the bottom with parchment paper
3. Sieve flour with all the dry ingredients. In a mixing bowl beat egg, sugar, and oil until fluffy.
4. Then add carrot, vanilla essence, lemon juice and zest and mix it well.

5. Add dry ingredients and at last, add pecans and mix well.

Tips: Usually when we add nuts to the cake it sunk in the bottom of the cake to avoid this save some flour and cover the nuts with flour and add it to the mixture at last.

6. Bake at 180 degrees C for approx 35-40 minutes. Check after 35 minutes with a skewer.

Frosting - Cream cheese
1. In a mixing bowl whisk cream cheese, butter, powdered sugar, lemon juice and whisk it until smooth.

Monday, October 16, 2017

9:54 PM

Tandoori Chicken Fajita on Sizzler with Mint Chutney

Recipe,

Tandoori Chicken Fajita on Sizzler with Mint Chutney

Ingredients:-

Chicken Boneless - 2 Kg (for vegetarian version substitute chicken with potatoes or Paneer or Tofu)

Paprika - 2 pieces

Mushroom - 15 pieces

Red Onion - 2 medium size

Oil for grilling chicken

Marinade-

Paprika Powder – 2 tbsp

Cumin Powder - 2 tbsp

Coriander Powder – 1 tbsp

Red Chili powder – 2 tsp (optional)

Garlic Minced – 3 cloves

Lemon Juice – 2 tbsp

Vegetable Oil – 3 tbsp

Tortilla

Whole Wheat Flour – 2 cups (optional can substitute with all purpose flour)

Corn Flour (Maismel) – ¾ cup

All Purpose Flour (Hvetmel) – 1 Cup

Spinach – 250 gram

Oil – 2.5 tbsp

Cumin seeds – 1 tsp

Salt – 2 tsp

Water

Mint Chutney

Fresh Coriander Leaves – 1 cup

Mint Leaves – ½ cup

Raw Mango – 1 small size, peel and diced (you can substitute this with lime juice 1 tbsp)

Garlic – 1 clove

Ginger – ¼ inch piece

Green Chilly – 1 piece (optional)

Cumin Powder – 1 tsp

Salt – ¾ tsp

Mango Salsa

Mango – 1 big size

Red Onion – 1 big size

Tomato – 2 medium size

Salt – as per taste

Lemon Juice – 1 tbsp

Green Chilly – 2 pieces (optional)

Fresh Coriander

To serve: Cast Iron Sizzler plate

Recipe –

Marinade - Cut the chicken into stripes. Mix all the ingredients in a bowl. Combine chicken with marinade and set aside for 30 minutes (if possible overnight).

Spices

Tortilla Dough - Mix all the flours and salt together. Blanch the spinach and rinse it under cold water. Make the paste of spinach. Add it into flour along with oil and water. Form a dough and work with it for five minutes. Set aside for at least 15 minutes.

Tips: When you press dough, it should feel soft not too hard and not too wet. If it feels wet add little dry flour and knead it again. If it feels hard add little water and knead it again.

Mint Chutney - In a grinder add all the ingredients and grind it to form a paste. Check if coriander and mint are balanced well and adjust the taste by adding more coriander or mint.

Tips: first grind garlic, ginger, green chilli and raw mango, if needed add little water then add rest of the ingredients and grind it.

Mango Salsa: Peel and dice mango into small pieces, dice all other veggies into small pieces. Add salt, lemon, green chilli and fresh coriander.
Tortilla - Divide dough in portions into small balls. Roll tortilla dough in round shape and roll it thin. Cook it over medium heat on a preheated griddle (stekepanne) for 1 minute on each side or until you see some bubbles and brown golden spots.

Tips: if possible use cast iron griddle to cook tortilla. After cooking cover tortilla with a kitchen towel and put it in a box.

Grilled Veggies: Cut all the vegetable lengthwise and add pepper, salt and oil. Grill it until translucent and bit charred.

Tips: you can grill it on a pan or on an outdoor grill or in the oven. If you grill it on charcoal or gas grill, you get best result and taste.

Grilled Chicken: Preheat the griddle and grill the chicken with little oil on a pan for one minute each side (cooking time depends on the size of the chicken stripes). Serve it on a hot sizzler plate.

Tips: Charcoal or gas grill gives the best result.

Chicken Fajita on sizzler

Please share your views and feel free to ask any question below........

Friday, April 15, 2016

2:03 PM

Coconut key lime cake with lemon curd

Recipe,

One of my favorite recipe. This cake is a very good example of incorporating spices in cake.

Ingredients -

2 1/2 cup flour
3/4 cup sugar
1 tsp Cinnamon
1 tsp Cardamon
1/2 tsp Nut meg
2 tsp baking powder
3/4 tsp baking soda
3/4 stick butter
3 eggs
1 cup youghart
3/4 cup lime juice
2-3 lime zest
2 tsp Vanilla essence
1 Cup coconut flakes

Lemon Curd-

2 unwaxed Lemon zest and juice
100g sugar
50g butter
1 egg and 1 1/2 egg yolk

Preheat oven to 185 degrees (fan setting).
Sift flour, baking powder, cinnamon, cardamom powder and nutmeg.
Whisk the softened butter and sugar until fluffy buttercream. Beat in the eggs one at a time and mix between each time. Now add the vanilla essence, lemon juice, lemon zest and yogurt mix well.
Finally fold in flour, coconut and stir until smooth and lump-free dough. Run the mixer for 2 minutes.
Pour the batter into tow molds and bake for 20-30 minutes.

Lemon Curd -

Mix lime zest and juice in a saucepan. Add sugar to it and turn on the gas on medium heat. Mix it and add the room temperature butter, mix well together.
Add eggs, one at a time and stir continuously. Keep stirring for 8-10 minutes. If you get a layer of sauce on the spoon so it is done. Take off the heat and keep stirring for a while.
Place it in the refrigerator to cool down.

Chantilly Cream

Using a hand whisk (wire whisk) or electric beater, beat cream in a stainless steel or glass or porcelain bowl
It is whipped properly when it is still soft but holds its shape when the beater is withdrawn.
When the cream is whipped, cover and store in the refrigerator.

Chocolate Ganache

Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, When the cream has come to a boil, pour over chopped chocolate and whisk until smooth. Stir in the vanilla extract and butter.

Have fun …….. & Coconut key lime cake with lemon curd!!

Monday, February 22, 2016

11:21 PM

Mango Ricotta Cheese Cake

Recipe,

Ingredients

225g Ricotta Cheese
250g Cream Cheese
15g Cornstarch
100g Sugar
½ cup Mango Pulp or Passion fruit Pulp
1 tsp Cardamom
1 Lemon zest and juice
2 tsp Vanilla Extract
2 eggs

For Crust:

8-9 Digestive Biscuits
5 tbsp melted Butter
1 tsp Cinnamon

Lemon Curd:

2 Lemon juice and Zest
50g butter
100g sugar
1 egg and 1 egg yolk
1 tsp Cardamom

Use Caramelized Pine nuts for Topping

Recipe

Preheat oven at 155 degrees (fan setting).
Crush biscuits, add butter and cinnamon. Press it in the cake mold (you can use cupcake molds or a big round cake mold).Baking time will vary with the choice of the cake mold. Optional, you can chopp pine nuts and add it to the crust.
In a bowl mix Ricotta cheese, cream cheese until smooth. Now add all the other ingredients except eggs.Mix until the batter is smooth.
Add one egg at a time, mix evenly. Pour in the cake mold and bake for 15-20 minutes.

Baker's Tips

To check if cakes are done or not. Check if it is wobbly in the middle. That’s the time you will take it out.
If mango pulp is not available then you can use passion fruit pulp without seeds.

Lemon Curd

In a pan on medium heat add lemon juice, zest, sugar and egg, egg yolk. Keep stirring until it starts to thicken. Take off the heat and add butter. Cool it down in refrigerator.

Baker's Tips

If the curd forms a layer on the back of the spoon, it’s done. And I prefer to use wooden spoon.
Remember to keep heat low, otherwise egg white will start to crumble. And do not forget to stir continuously .

Final Touch

Cover the top of the cake with lemon curd, caramelized pine nuts and some chocolate topping :-)

Baker's Tips

I wanted to make this cake in the weekend and Ricotta cheese was vital. My husband searched in many stores over the weekend and everywhere it was out of stock. Then I decided to make Ricotta at home. It was my first time and the result was fabulous. And now onwords I will always make Ricotta at home :)

My cake turned out very creamy and better than I prepared with Ricotta from market.

CLICK HERE FOR HOMEMADE RICOTTA