Coffee Cake

This cake does not have too much of sweetness. If you want more sweet, then you can increase the amount of sugar.

Ingredients

1 1/3 cup Cake flour

½ cup sugar

½ cup butter at room temperature

2 eggs at room temperature

1 teaspoon baking powder

½ cup semi-sweet chocolate chips

½ cup coarse cashew powder

½ cup cream or milk

1 teaspoon vanilla extract

½ teaspoon lemon zest

Method

Ø  Preheat the oven to 350 F. Butter and dust the flour to the loaf pan and keep aside.

Ø  In a medium bowl, combine cake flour and baking powder. Sift flour and baking powder together and keep aside.

Ø  In a large bowl, mix sugar and butter using hand mixer or stand mixer until nice and creamy texture. Add eggs, one at a time and beat well till gets nice and fluffy. Add vanilla extract and beat for few seconds.

Ø  Slowly add the flour mixture. Just add half of the mixture and mix them. Then add ¼ cup milk. Once the milk cooperated with the mixture, add the remaining flour, mix and then add the remaining milk. Mix well.

Ø  Remove it from the mixer, add lemon zest and nuts. Just fold them gently with spatula. Finally, add chocolate chips and fold it.

Ø  Pour into the prepared loaf pan; bake for 35 to 40 minutes. Cool the cake and slice them.

Carrot Cake Picture

I made this 2 layer 9” carrot cake with vanilla buttercream frosting for my daughter’s 1^st birthday. I just want to add the picture of the cake. Generally, carrot cake comes with cream cheese frosting. But, I don’t like cream cheese frosting. That’s why I tried with buttercream frosting. Carrot cake with butter cream frosting taste is also good.

 

Egg Kurma

Ingredients

5 boiled eggs

1 onion, chopped

1 tomato, chopped

2 green chillies

1 teaspoon ginger/garlic paste

½ cup coconut

8 whole cashews

1 teaspoon poppy seeds

1 teaspoon chilli powder

1 ½ teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon garam masala powder

4 cloves

1 inch cinnamon stick

4 cardamoms

Salt, curry leaves, cilantro

1 tablespoon oil

Method

Ø  Soak cashew nuts and poppy seeds for 5 minutes. Grind with coconut and make a coarse paste.

Ø  Heat oil in a pan, add cinnamon, cardamom, cloves and curry leaves. Then add onion and green chillies and sauté till translucent. Add ginger and garlic paste, sauté till raw smell goes away.

Ø  Add tomatoes, chilli powder, coriander powder and turmeric powder. Mix well.  Cover and cook till the oil separated.

Ø  Add ground masala, water and garam masala. Let it boil for few minutes. Once it is boiled well, add egg and salt. Simmer the flame and cover the pan for 10 minutes. Garnish with cilantro.