Monday, February 29, 2016

Brazilian Carrot Cake


This is a very famous cake made in Brazil... Normally they serve this cake with chocolate sauce topped.

This cake was there in my to do list for quite a long time. Today all of a sudden I felt like baking something as its been a long time since I baked a cake and not only that I thought of making something for my daughters lunch box.

To be honest this cake came out with an unexpected texture and that too in a very short time and very less mess...

Let's get to the recipe...


340 gms carrot (2-3 large carrots)
125 gms apple (1 large)
1/2 cup oil
10ml/2 teaspoons vanilla extract
260 gms all-purpose flour or wheat flour
10gms/2 teaspoons baking powder
Pinch of salt
4 eggs at room temperature
250-300 gms white sugar


Preheat oven to 350 degrees F (about 180 degrees C). Grease a cake pan and dust with flour.

In a blender, add the carrot, apple, oil, eggs, sugar and vanilla together very well until the mixture is smooth.

Shift the mixture to a large bowl, sift the flour and baking powder.

Using a whisk or spatula, mix the mixture of blended carrots and flour together. (Please, do not overbeat).

Pour batter into the prepared pan.  Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely on a wire rack. Unmould and serve.

Decorate as desired.

You can also serve this cake plain or dusted with powdered sugar or topped with chocolate sauce.


Tuesday, February 23, 2016

Andra style tomato pickle


Recently my neighbor sent me some tomato pickle and it was super yummy...  So couldn't resist myself from asking for the recipe...

Actually I didn't bother to ask for the recipe until her pickle got over...  Lol

So yesterday got the recipe and today here it is...  I love the taste and color of it...


Tomato 1 kg
Tamarind 100gms
Chilli powder 2 tbsp (adjust to taste)
Coriander powder 2 tbsp
Salt to taste
Mustard seeds 4 tsp
Fenugreek seeds 1tsp
Dry chilli 2 broken
Oil 10 tbsp


Roughly chopped the tomatoes, mix the tomatoes, tamarind and salt. Let it sit overnight or for 4 hours.

By this time the tomato would have released water and the tamarind will be nice and soft.

Add this mixture to the blender and grind it till smooth.

Meanwhile add the mustard seeds and Fenugreek seeds to a pan, dry roast till they smell good. Let it cool and grind to a powder and set aside.

Add oil to a pan and add the broken dry chilli to it and fry till they turn brown.

Add the tomatoes paste to the pan and add chilli powder, coriander powder, mix well and cook covered for 15 -20 mins.

By now the mixture will be nice and thick like a paste,  add in the mustard and Fenugreek powder and mix well.

Check for salt. Let it cool and store in an airtight container in the fridge.

Stays good for a long period. 

Monday, February 22, 2016

No Knead Sourdough Bread


Hello everyone,
        I have been busy with my ferments and other food style changes....

About 3 months back I started my journey of fermented foods. When i tried to include healthy option in my food I came across the health benefits of fermented foods and now in this 3 months period my kitchen has transformed into a mini laboratory where I try out different fermentation process and till now I have had success in all my trials...

Currently I have my Milk kefir, water kefir, kombucha, kvass, lacto fermented veggies and recently started with my sourdough which I got from a friend...

I am not good at baking breads but when I read about the benefits of sourdough bread I couldn't resist myself so finally started baking them, but initially I was not able to  perfect texture and taste of the bread as it was sour and hard... And I didn't like to knead the dough for a long time so was trying out different methods...

I started experimenting with the ratio between flour, water, starter and time... Finally today when I was experimenting I got the perfect bread loaf which was very similar to the store bought breads...

The speciality of this bread is it's not time consuming as its a no knead bread...
All I do is 10 mins in the morning and another 10 mins in the evening that's it...

Now am baking almost every day and getting the perfect bread...

So here I am with you to share my recipe...


150gms of active starter
500 gms flour
300 gms water
8 gms sugar
8 gms Salt

Butter (optional)


Mix everything together and leave it on counter for 6 hours, covered.

Now the dough will be a sticky mass.
Shift the dough to a floured surface and spread it with your hands into a rectangle shape.

Then roll from one end to the other to make  a log and place it in the loaf tin let it sit on the counter for 2nd rise for 3 - 4 hours.

Preheat the oven to 220 c.
Place a small oven proof bowl with some water. (this will help the crust to form slowly)

Bake for 15 mins at 220 c then reduce to 200 c and bake for another 15 mins.

Remove from the oven and let it cool for 5 mins in the pan.

Now remove from the pan, rub some butter on the crust to get a softer crust(optional) and place the loaf in the cooling rack for atleast an hour or until completely cooled.

Slice with a serrated knife and enjoy...