Rich Carrot Cake


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…’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

Sugar 175g

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

Yorkshire Pudding Recipe:

Yorkshire Pudding


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!



Yorkshire Pudding




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!