Carrot Chutney served with dosa

After interesting and offbeat lemon chutney its carrot chutney that can be an interesting alternative to run of the mill chutneys we normally make. After all variety makes life interesting isn’t?

Carrots – 3 nos

Tamarind – 1 small lemon size

Mustard seeds – 1/2 tsp

Urad dal (white) – 1/2 tsp

Dried red chili – 4 nos

Asafoetida (heeng) – 1 pinch

Oil

Salt to taste

1. Chop carrots and boil them till they turn soft. You can also put them in a pressure cooker with little water and wait for 1-2 whistles and keep it aside to cool
2. Soak tamarind in little water for sometime. Squeeze and extract the pulp (juice). Discard the rest
3. In a medium sized wok heat oil and add mustard seeds. Allow it to splutter
4. Now add dried red chili, urad dal, stir and then add asafoetida
5. Add the boiled carrots, tamarind pulp, salt and blend it to a smooth paste
6. Serve with dosa, bread or rice

Till tomorrow….happy cooking!

I simply love baking cakes. If not for the calories, I could have baked one every day! Nothing beats the gentle aroma wafting from the oven as the cake gets done. I remember how excited my sister and myself used to get on getting back home and smelling a hot freshly baked cake! I am sharing here a simple carrot cake recipe which also happens to be one of my favorite. Coming to think of it, there are not many cakes that I do not like but nevertheless!!

Carrot – 3 cups (grated)

Eggs – 4 nos

All purpose flour (maida) – 2 cups

Sugar Powder – 2 cups

Butter – 2 cups (melted)

Baking soda – 1 tsp

Cooking soda – 1tsp

Cinnamon powder – 1/2 tsp

Nutmeg powder – 1/2 tsp

Walnuts – 1 cup (chopped)

1. Beat the eggs and keep separately
2. Sieve thrice – flour, baking soda and cooking soda
3. Add sugar powder to the melted butter and keep beating
4. Add beaten eggs to above and mix
5. Start adding the flour (sieved) slowly and 1/2 portion of grated carrots and keep mixing with a fork
6. Repeat the above step till all the flour and carrots have been incorporated
7. Pur the batter in a greased mould
8. Bake in a pre heated over at 150 degree C for 45 minutes
9. Pierce a tooth pick into the cake to check if its done. The toothpick should come out clean.
10. Cool the cake at room temperature. Cut and serve.

Till next time…..happy cooking!….and hey don’t forget to tell me how it was