Moist & Easy Carrot Cakes | Food Diaries | Masala TV Show | Zarnak Sidhwa
- 5 years ago
You will fall in love with this moist and easy carrot cake! Give it a try & share your reviews.
Watch this Masala TV video to learn how to make Moist & Easy Carrot Cakes And Spicy Mutton Curry . This show of Food Diaries with Chef Zarnak Sidhwa aired on 7th August 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/
CARROT CAKES:
Ingredients:
Sultanas 1/3 cup
Boiling water ¼ cup
Eggs 2
Brown sugar 185gm
Honey/maple syrup 85gm
Oil 140gm
Vanilla essence 1tsp
Grated carrots 350gm
Walnuts (chopped) 60gm
Flour 250gm
Baking powder 1 tsp
Cake spice 1 tsp
Baking soda ½ tsp
Dry ground ginger 1tsp
Cinnamon powder 1 tsp
Ingredients for Frosting:
Pitted chopped dates 125gm
Boiling water 1 tbsp
Cream cheese 250gm
Butter 125gm
Method:
Mix sultanas with boiling water and set aside. Beat eggs with brown sugar, honey, add oil and vanilla essence, carrots, sultanas, soaking liquid, walnuts and fold in the flour, baking powder, baking soda, cinnamon powder, all spice, ground ginger. Mix well and put in cupcake cases and bake at 180 degrees C for 35 minutes or until done. Cool on a wire rack before frosting. Process the dates and boiling water until smooth. Beat in butter and cream cheese until light and fluffy. Spread over cakes.
Spicy Mutton Curry:
Ingredients:
Mutton 500gm
Onion 2
Tomatoes 2
Ginger& Garlic Paste 3 tbsp
Oil 5 tbsp
Cinnamon stick 1 inch
Cloves 3
Bay leaves 2
Fennel seeds 1 tbsp
Turmeric Powder 1tsp
Curry leaves 6 to 8
Red Chili Powder 1/2 tbsp
Coriander powder 1 tbsp
Black Pepper: 2 tbsp
Salt 1 tsp
Coriander leaves few
Method:
Heat 2 tbsp oil, add onions, saute till they become translucent. Add tomatoes and saute. Remove them from heat and let it cool for few minutes. Grind them into a smooth paste. Keep it aside. Heat 3 tbsp of oil, add the ground paste and fry it in the oil for 2 to 3 minutes. Then add the ginger & garlic paste. Add the mutton and mix well. Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it. Stir well and cook till done. Heat the remaining oil in a pan, add cloves, cinnamon, bay leaves, fennel seeds and curry leaves. After the spices splutter add the meat and gravy to it . Boil it for a few minutes. Garnish it with coriander leaves.
Watch this Masala TV video to learn how to make Moist & Easy Carrot Cakes And Spicy Mutton Curry . This show of Food Diaries with Chef Zarnak Sidhwa aired on 7th August 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/
CARROT CAKES:
Ingredients:
Sultanas 1/3 cup
Boiling water ¼ cup
Eggs 2
Brown sugar 185gm
Honey/maple syrup 85gm
Oil 140gm
Vanilla essence 1tsp
Grated carrots 350gm
Walnuts (chopped) 60gm
Flour 250gm
Baking powder 1 tsp
Cake spice 1 tsp
Baking soda ½ tsp
Dry ground ginger 1tsp
Cinnamon powder 1 tsp
Ingredients for Frosting:
Pitted chopped dates 125gm
Boiling water 1 tbsp
Cream cheese 250gm
Butter 125gm
Method:
Mix sultanas with boiling water and set aside. Beat eggs with brown sugar, honey, add oil and vanilla essence, carrots, sultanas, soaking liquid, walnuts and fold in the flour, baking powder, baking soda, cinnamon powder, all spice, ground ginger. Mix well and put in cupcake cases and bake at 180 degrees C for 35 minutes or until done. Cool on a wire rack before frosting. Process the dates and boiling water until smooth. Beat in butter and cream cheese until light and fluffy. Spread over cakes.
Spicy Mutton Curry:
Ingredients:
Mutton 500gm
Onion 2
Tomatoes 2
Ginger& Garlic Paste 3 tbsp
Oil 5 tbsp
Cinnamon stick 1 inch
Cloves 3
Bay leaves 2
Fennel seeds 1 tbsp
Turmeric Powder 1tsp
Curry leaves 6 to 8
Red Chili Powder 1/2 tbsp
Coriander powder 1 tbsp
Black Pepper: 2 tbsp
Salt 1 tsp
Coriander leaves few
Method:
Heat 2 tbsp oil, add onions, saute till they become translucent. Add tomatoes and saute. Remove them from heat and let it cool for few minutes. Grind them into a smooth paste. Keep it aside. Heat 3 tbsp of oil, add the ground paste and fry it in the oil for 2 to 3 minutes. Then add the ginger & garlic paste. Add the mutton and mix well. Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it. Stir well and cook till done. Heat the remaining oil in a pan, add cloves, cinnamon, bay leaves, fennel seeds and curry leaves. After the spices splutter add the meat and gravy to it . Boil it for a few minutes. Garnish it with coriander leaves.