The winter season….. ahh! what I like most about it is lovely colourful vegetables. My little one is very fond of carrots, loves to eat red juicy carrots raw as snack, more than cooked. Moreover, in this part of Asia carrot is cooked, in fact simmered in milk for hours to make ‘Halwa’, a dessert! I grew up eating loads and loads of carrot halwa everyday during winters.
So the other day I planned to make halwa ‘ for my kids and therefore grated about a kilogram of red juicy carrots. But my little one insisted on cake, any type of cake.
“Well then” I said “cake you must have for dessert!” I found this really easy recipe in my old notes (a diary where I have been making notes for past 19 years! Must admit it has torn apart but I still love to write in it…..it’s precious!!!)
What I like about this recipe is that it’s light and nutritious as you use whole meal flour and lots of dry fruits.
So here we go with the recipe:
Grated carrot 200g
Whole-meal flour 200g
Sunflower oil (any cooking oil) 150 ml
Two large eggs, whisked
Grated coconut ½ cup
Chopped walnut ½ cup
Or/and chopped pistachios ½ cup
Sultanas ½ cup
Zest of one orange
Cinnamon powder 1 tsp
Baking powder 1 tsp
Baking soda 1tsp
- Whisk sugar and oil together until it looks light and seems mixed thoroughly.
- Separately mix flour, baking soda, baking powder, cinnamon powder and sieve it to add in some air.
- Into the liquid mixture now add beaten eggs slowly while whisking.
- Next add in all the dry ingredients one by one and fold in well until it’s all mixed thoroughly.
- Transfer the mixture into greased and lined baking tin and bake in pre-heated oven at 175oC for 40- 45 minutes or until cake leaves the side of the tin.
- Remove from oven and let it rest for about five minutes before removing from the tin.
I believe it tastes much better the next day if one has patience to keep it for a day (or children allow it to rest!!!) with some whipped cream.
Yorkshire Pudding Recipe:
Recipe of Yorkshire pudding is so easy that I wasn’t sure whether should I call it a recipe or not. Anyways as one needs to know how to cook it so certainly it is called a “recipe”. There are lots of good things about this recipe like very few ingredients, mostly available at home and one can prepare the mixture and leave it to be baked just before serving without much hassle.
Well then let me not keep you all waiting and open the magic recipe box!
Eggs, four (measure them in a measuring cup or any cup)
Milk, same amount as eggs
Salt, a pinch
Ground black pepper, a pinch
Plain flour, almost the same measure
Cooking oil – 2 tbsp, for greasing
And that’s it!
- Mix all the ingredients, accept flour, together with a whisker and leave it aside to stand until you are ready to serve (just about 20 minutes before serving you need to work with it)
- Grease generously a muffin tray with cooking oil, slide it in the middle rack of the oven and pre-heat the oven to 270oC.
- In the meanwhile mix plain four in the liquid mixture of eggs and milk, one spoonful at a time. The batter should be of the same consistency as that of crepes/ pancake and of course lumps-free!
- When you can see the smoke coming out from the oil in the oven and/or smell the oil heating, whichever happens first, pull the tray out.
- Using a ladle to spoon the mixture in each case about ¾ th level of the case. Put the tray back in the oven and allow it to bake for 18-20 minutes. (Note that you do not need paper muffin/cupcake cases)
- They rise beautifully like muffins, you can see them oozing out of the case, when they turn slightly more than golden brown take the tray out.
- Serve it with hot chocolate sauce as a warm dessert in cold winters, or with ice-cream topped with hot chocolate sauce.
My family likes to eat it with meat curries as well! You should try in various different ways and find a new combination for yourself. Happy cooking!
I lived in Yorkshire for nearly five years, but never made this amazing so called pudding. The other day I watched Nigella’s show and thought must try it! Now, for past three days I have been making it. I am amazed myself with the versatility of this cross between pancake and donut thing.
On the first day I served it in traditional way with veggies, sausages and gravy. It was fabulous! Second day we had it with cream and hot chocolate sauce, poured over it. And it was heavenly! Today once again my kids wanted to have it, and as it is so easy to make, (that you don’t even have to call it a recipe) I couldn’t say no. This time I planned to serve it with soya nuggets curry in coconut cream(Sri Lankan style) and guess what it was once again lovely fusion food. Just loved it! And so did the kids!
Whenever I ask my kids what would they like to have for dinner, mostly I get a reply “something different” and if not that, then “pasta or noodles”. And every time I have made pasta or noodles so far I used to feel guilty that I was not giving them a wholesome diet. But things have changed tremendously ever since I have got my pasta machine.
I make egg noodles, spaghetti, and fettuccine all from scratch using best of ingredients …… simply eggs and whole wheat flour (atta)! I also love to create colorful pastas by mixing in pureed spinach, tomato, beetroot or carrots, which makes both the children happy as well as me too as I know that they are not missing out on goodness of veggies.
Let’s keep the colorful pasta recipe ideas for later and let me share the recipe of egg noodles and the cold salad made using these egg noodles.
Ingredients for egg noodles:
Whole wheat flour – 300 g
Large eggs – 3
Sesame oil (or any other cooking oil)
- Mix in all the ingredients together to bind it in dough.
- Knead it until it all comes together well. Wrap it in a cling film and set aside for a while (8-10 minutes).
- Put a large pan of water to boil with a tea-spoon of salt.
- In the meantime, unwrap the dough and cut into three pieces. Wrap two parts back in the cling film so that dough doesn’t dry out and stretch the third one (or the first one!) on the pasta machine until you reach thickness or thinness of 7.
- Pass the stretched sheets through noodle cutter and put in the boiling water straight away.
- Allow it to boil for a minute or so, or until all noodles start floating (a sign that they are cooked)
- Using a spaghetti fork or large strainer, scoop them out of boiling water and put them in cold water to stop cooking and retaining the texture.
- Repeat the same with the remaining dough.
Ingredients for dressing:
Zest of one orange
Juice of an orange
Ginger juice 1 tsp
Sesame seeds, roasted – 2 tbsp
Orient seasoning salt – ½ tsp
Japanese seasoning – 2 tsp (I use Keya)
Sesame oil 2-3 tbsp
Rice vinegar – 1 tbsp
Brown sugar – 1tsp
Freshly ground black pepper – 1 tsp
- Mix in all the ingredients together except sesame oil.
- Add in the sesame oil slowly while whisking the dressing mixture until it all emulsifies together. Keep it aside.
Cabbage, finely grated – ½ cup
French beans, diagonally sliced, ½ cup
Onion, finely sliced – ½ cup
Green pepper, finely sliced – ½ cup
Carrots, julienned – ½ cup
A thin 2 egg omelette flavored with ginger juice, grated ginger, chili powder and salt, cut into thin slices.
A mixture of red chili paste ( I still get my red chili paste from Sri Lanka, they are the best at making it, although they call it Chinese chili paste!!!) in 2 tsp soy sauce and 1 tsp rice vinegar.
- Boil a large pan of water and blanch all the veggies together for about 2 minutes.
- Strain through a colander and soak them in chilled water for 5-7 minutes. It helps retain the crunchiness and the color of the veggies.
To assemble the salad:
- Mix the dressing and the blanched veggies together. Taste for seasoning and adjust according to your taste.
- Next add the boiled, cold egg noodles and mix well. Use fingers to mix all the ingredients together and ensure noodles are well coated with dressing.
- Plate it up and top up with omelette strips and red chili paste.
And there you go, once again a wholesome meal with everybody’s favorite ingredients in it. Enjoy!