Carrot cake

 Ingredients:

Cake: 

• 4 large eggs 

• 1 1/3 cup vegetable oil 

• 2 1/4 cup sugar 

• 2 1/4 cup all-purpose flour 

• 2 tsp baking soda 

• 2 tsp baking powder 

• 1/2 tsp salt 

• 2 tsp cinnamon pdr

• 1/2 tsp cloves pdr

• 1/2 tsp nutmeg pdr

• 20 oz. carrots, finely chopped (about 3 1/4 cups) 

• 1/2 cup chopped walnuts 

• 1 cup crushed pineapple, well-drained  

White Chocolate Cream Cheese Icing  

• 1 1/2 pounds cream cheese, room temperature 

• 2 cups white chocolate chips, melted 

• 3/4 cups (1 1/2 sticks) unsalted butter, room temperature 

• 2 tsp grated lemon rind 

• Chopped walnuts, for garnish 

 

Method For the Cake 

1. Preheat the oven to 350℉. Line the bottom of three 8-inch round cake pans with parchment paper. Leave sides of pans dry - no cooking spray needed. 

2. Combine eggs and oil in a large mixing bowl and beat for 2 minutes with a mixer on medium speed. Add 1 cup of sugar and continue mixing for 2 minutes. Add the remaining sugar and mix 3 to 4 minutes. 

3. Combine flour and the next 6 ingredients (flour through to nutmeg); add to the egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts, and pineapple; mix until well combined. 

4. Divide the batter evenly among pans. 

5. Bake for 60 minutes, or until a wooden pick inserted in the center comes out clean. 

6. Cool to room temperature on a wire rack. Run a knife around the edge of the cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.

To Prepare Icing 

 7. Place cream cheese in mixing bowl; beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed. Add butter a little at a time. Scrape down sides of bowl; add lemon rind and beat until combined. 

8. Remove cakes from the fridge. Ice top of one layer. Places the second layer on top; ice top. Place the third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake.

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Halawa (Egypt)- No cook dessert

  

 

Ingredients

• 1 cup Powdered Milk
• ¾ cup Tahini
• ½ cup Powdered Sugar
• ½ tsp Cardamom
• ¼ cup Pistachios chopped

Instructions

• Place all the ingredients in a food processor and process until thick.
• Pour into a lined pan and allow to firm up slightly. 

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Steamed Vegetable Buns ( Baozi)

  

 

Ingredients

For the filling:

1 pound baby bok choy(450g, washed thoroughly)

 8 fresh shiitake mushrooms

3 tbsp vegetable oil(divided)

4 ounces dried bean curd(115g)

1 tsp light soy sauce

½ tsp sugar

½ tbsp sesame oil

⅛ tsp ground white pepper

Salt(to taste, in this case, it’s ok to taste the filling as you’re mixing it, because everything is cooked)

For the dough:

¾ cup warm water

1 tsp instant yeast(3 grams)

1 tbsp sugar(granulated, 15 grams) 

1 tbsp vegetable oil(plus 1 teaspoon, divided)

2 cups all-purpose flour(300 grams)

2 tbsp cornstarch(20 grams)

¼ tsp salt

⅛ tsp baking soda

Instructions

Making the filling

Prepare a pot of boiling water and an ice bath. Once the pot of water is boiling, blanch the bok choy for a quick 10 seconds in two separate batches. With each batch, the water should be at a rolling boil before you add the bok choy. With a large slotted spoon, scoop out the blanched bok choy and immediately transfer to the ice bath to stop the cooking process.

Strain the bok choy once it’s cooled completely in the ice bath. Do your best to squeeze out as much water as you can. This step is very important for preventing soggy buns!

Next, finely chop the bok choy; a food processor is a great time-saver. Transfer to a mixing bowl. Chop the mushrooms finely. Cook them in a wok over medium heat with 2 tablespoons of oil for about 3 to 4 minutes, until they become fragrant. Cool completely.

Next, finely chop the dried bean curd and set aside.

To finish the filling, first pour off any visible liquid in the bowl of chopped bok choy before adding in the cooked mushrooms and dried bean curd. Next, add 1 tablespoon of oil, the light soy sauce, sugar, sesame oil, and white pepper. Mix well. Salt to taste, and put the filling in the refrigerator to marinate. Chilling also helps to keep the bok choy green.

Making the dough

In a bowl, whisk together the water, yeast, and sugar until the yeast dissolves. Let the mixture sit until the yeast “blooms” and foams (about 15 minutes). Stir in 1 tablespoon of oil, and set aside.

In the meantime, whisk together the flour, cornstarch, salt, and baking soda in a medium bowl. Stir in the yeast mixture using a spatula. After the dry and wet ingredients are incorporated, knead the dough with your hands (or using a mixer) until the dough becomes smooth and soft. If the dough looks sticky, add a bit more flour 1 tablespoon at a time. If the dough feels dry, add a few drops of water at a time, and continue kneading until the dough is smooth and soft. The dough should be soft, but not sticky.

Brush the dough with 1 teaspoon of oil and cover with plastic wrap. Let the dough rest until it doubles in size (about 1 hour). Once the dough has risen, punch it down, and knead it for a few minutes to get rid of all air bubbles. Portion the dough into 14 equal dough balls. Cover with a clean kitchen towel to prevent them from drying out.

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Assembling and cooking the buns

Cut 14 pieces of parchment paper into 3”x3” squares, and set aside. On a clean and lightly floured flat surface, take a dough ball, roll it out from edge to center, rotate, and repeat until it forms a 4-inch circle. The center should be slightly thicker than the edges. Your buns need solid footing, after all.

Add about 2½ tablespoons of filling to the center, then pleat and twist the bun repeatedly until the top is closed. Sit the bun on a piece of the prepared parchment paper and place it on the rack of your steaming vessel of choice, with at least 1 cm of clearance on all sides. Repeat until all the buns are assembled.

Check our Chinese cooking tools page for steamer setup options. You could use a steamer rack in a wok, a multi-level metal steamer or a bamboo steamer. Just make sure the steaming rack is at least 1½ inches above the water so the boiling water doesn’t touch the buns during the cooking process. Carefully put the buns inside the steamer, cover the lid, and let the buns rest for about 20 minutes (do not turn on the stove yet!)

When the buns are ready to be cooked, turn the heat on high to start the steaming process. Once the water starts to boil and steam is visible, turn the heat down to medium, and steam the buns for another 10 minutes. After 10 minutes, shut off the heat, and let the buns rest inside the steamer for 5 minutes. DO NOT REMOVE THE COVER. This is an important step, because if you remove the cover too early, the buns will collapse and lose their fluffiness! And if you are steaming buns in multiple batches, be sure to start each batch with cold water!

These buns can be enjoyed immediately. You can also store any leftovers in an airtight container in the refrigerator or freezer. Reheat in the microwave for about 1 minute or re-steam for about 6-8 minutes.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

StroopWaffel

  

 Ingredients

Stroop filling

7oz Dutch Stroop(⅔ cup )*

4 oz brown sugar(½ cup)

3 oz unsalted butter 

1tsp cinnamon pdr

⅛ tsp salt

*  If you can’t find Dutch stroop you can use half light corn syrup and half molasses.

Waffle Dough

2 oz whole milk(¼ cup, warm)

2 ¼ tsp dry yeast(7 g or 1 packet)

2  large eggs(room temperature)

 6 oz unsalted butter(melted)

5 oz granulated sugar(⅔ cup)

½ tsp cinnamon pdr

¼ tsp salt

15 oz all purpose flour(3 cups)

Instructions

Combine 7 oz Dutch Stroop, 4 oz brown sugar, 3 oz unsalted butter, 1 teaspoon ground cinnamon and ⅛ teaspoon table salt in a small saucepan. Cook over medium heat until the sugar and butter are melted and the mix just comes to a boil. Transfer the filling to a bowl and set aside to cool. 

Combine 2 oz whole milk and 2 ¼ teaspoons dry yeast in the bowl of a stand mixer or in a large mixing bowl. Use the beater and mix until the yeast is dissolved. Add 2 large eggs, 6 oz unsalted butter(melted) and 5 oz granulated sugar. 

With the mixer running on low, add ½ teaspoon ground cinnamon and ¼ teaspoon table salt. Add 15 oz all purpose flour and mix until most of the flour is incorporated. Turn the dough out into a lightly floured surface and knead into a ball. The dough is quite soft. 

Divide the dough into 18 pieces, each piece should weigh about 50g. Roll each piece to a ball and line them up on a sheet pan. Cover with plastic wrap and set the dough aside for 1 hour.

Preheat the waffle iron. Take a ball of dough and flatten it to a disc. Place it on the waffle iron and close the iron. Bake until golden brown, about 2-3 minutes. Use a fork to lift the waffle off the iron. Immediately use a knife with a thin sharp blade to split and open up the waffle. Generously spread the inside of the waffle with stroop (about a tablespoon) and sandwich the two halves together. Continue with the remaining dough.

 

 

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How To Cook Without Heating Up Your Kitchen?

India’s scorching heatwaves make cooking a challenge, often turning kitchens into ovens. But with smart planning and simple swaps, you can prepare meals without extra heat. 

  

Prep cold salads and sandwiches: Cold salads and sandwiches are perfect for heatwaves as they require no cooking. Use fresh vegetables, paneer, boiled eggs, or spreads. They are quick, nutritious, and keep your kitchen completely heat-free while still offering a filling meal option. 

Use pressure cooker briefly: A pressure cooker reduces cooking time significantly, preventing long stove use. Cook dals, rice, or vegetables in one go. Minimal heat escapes into the kitchen, making it a practical option during extreme summer temperatures when you want quick meals. I'ld use my cooker to cook, rice, dal, legumes, and root veges, hence I'ld keep one above the other to get cooked at once, saves time and energy.

Try no-cook recipes:

No-cook meals like fruit bowls, yogurt-based dishes, smoothies, and overnight oats eliminate stove use entirely. They keep the kitchen cool and save energy while still providing balanced nutrition, hydration, and refreshing flavours ideal for hot summer days.

 Cook early mornings: Cooking early in the morning helps avoid peak heat hours. The kitchen stays relatively cool, and prepared food can be stored for later meals. This habit reduces stress, saves energy, and makes managing multiple meals easier during heatwaves. 

Use microwave or air fryer: Microwaves and air fryers generate less ambient heat compared to gas stoves. They cook food faster and more efficiently, making them ideal for reheating or quick meals. This helps keep your kitchen cooler and more comfortable during extreme heat.

Batch cook and store: Batch cooking allows you to prepare multiple meals at once, reducing daily cooking time. Store food in the refrigerator and reheat when needed. This minimizes kitchen heat exposure and ensures you don’t have to cook repeatedly in high temperatures.

 

Opt for one-pot meals: One-pot meals like khichdi, pasta, or stir-fries simplify cooking and reduce stove usage. They require fewer utensils and less time, limiting heat generation in the kitchen while still delivering wholesome, comforting meals suitable for hot summer conditions.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Tamales, Mexico

What are Tamales?

Tamales are a traditional Latin American dish made of masa (a dough made from nixtamalized corn) filled with meats, cheeses, or vegetables, wrapped in corn husks or banana leaves, and steamed until tender.

Ingredients

8-ounce package of corn husks

Tamale Dough 

4 cups masa harina (corn flour)

1 tsp salt

2 tsp baking powder

3 cups veggie broth or water more as needed

1 1/4 cups of melted coconut oil

Green Chili Cheese Filling

Jack pepper cheese shredded 3 cups

you can use green chilies chopped as per your taste

Serve with optional toppings: salsa or pico de gallo,  sour cream, hot sauce, avocado, cherry tomatoes, cilantro, or chipotle mayo. 

 Instruction

Soak the corn husks in a bowl of hot water for 30 to 45 minutes. 

Make the tamale dough. In a bowl of a stand mixer with a paddle attachment, whisk masa harina flour, salt, and baking powder well. Add the broth and melted coconut oil. Whisk until light and fluffy.  If the dough feels dry or crumbly, add a little more broth or water, just a little at a time, until the dough is soft and pliable, like peanut butter. Chill until ready to use. Tip: If you have time, let the tamale dough rest for 30-90 minutes in the fridge, then re-whip. OR you can make the dough with your hands.

Mix the filling ingredients together in a medium bowl- grated cheese and drained chilies. 

Assemble the tamales. Place a soaked corn husk on the counter, rough side down, pat the inside dry with a towel, spread 1/4 cup masa dough using a spoon, and pat into a 5 x 5 square, 3/4 inch away from the straight-sided edge (and 1-2 inches away from the pointy end).

Steam. Place a steamer basket in the bottom of a large pot with water underneath. Add the tamales upright with the folded end down (open side up). Bring water to a boil, cover tightly, and steam at a gentle simmer (med-low heat) for 55-60 minutes. You may need to check the water level halfway through.  Let them rest for 15 minutes. 

To serve. Open the corn husks and top with fresh tomato salsa, a dollop of sour cream, avocado, cilantro, and hot sauce. 

---

Notes

Store: Cooked tamales can be refrigerated up to 4 days in an airtight container, or wrapped and frozen for up to 3 months.

Reheat: Tamales can be reheated in their cornhusks in the microwave (wrap in a damp towel) or steamed in a pot with a cup of water and a steamer basket (15-20 minutes) or steamed in the instant pot using the basket, 1 cup of water, and the steam function (10-15 minutes). You can also unwrap tamales and pan-fry them for a little crispy texture. Thaw frozen tamales before reheating. 

Filling variations: Add some black beans (I prefer to serve them over warm black beans), refried beans and cheese or try this butternut filling version. 

Instant Pot Instructions: Place the steamer basket in the bottom of the Instant Pot and fill with water to the bottom of the basket. Place the tamales upright over the steamer basket, open side up. Pressure cook on high for 30 minutes, let them rest 15-20 minutes, before unwrapping, so they firm up. 

 

In India, we use banana leaf, with rice flour dough, stuffed with coconut jaggery, with jackfruit and steamed, it is served with the banana leaf. It is famous in the southern state of Kerala. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Cheesy-rice Balls

  

Ingredient

Left-over rice 

onion 1 finely chopped

green chilies finely chopped as per taste

besan as needed

rice flour as needed

salt to taste

cheese cut into small cubes

oil to fry OR you can fry in an Air fryer OR Bake in oven

breadcrumbs to coat

 

In a big bowl add rice, onion,green chilies, salt,knead well, add rice flour and besan as needed to help you to make small balls. 

In the middle of each ball put a small cheese cube, close well, roll in breadcrumbs, either fry in oil, or in Air fryer/  in pre-heated hot oven @ 180 C for about 10-12 minutes or till brown.

Serve hot with ketchup or tomato/ mint chutney. 

 

I made this when I found that quite a bit of rice was leftover after lunch. Tea time, with kids at home, there's always hunger. I decided to use the leftover rice with besan, rice flour, onion, green chilies, salt, mashed well, put cheese cubes, rolled well in breadcrumbs and fried in hot oil. Later I saw the recipe was shown by a chef, my daughter said that my recipe was copied  ha, ha. It was truly my own recipe.

All the cheese balls disappeared in no time, sadly no more rice was there !

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs