DATES CARROT CAKE WITH BUTTER ICING

DATES CARROT CAKE WITH ICING

Ingredients

 

Dates -1 kg (Chopped)

Carrot -1 kg ( Grated)

All Purpose Flour (MAIDA) -1 kg

Sugar - 1kg (powdered)

Sunflower Oil or corn oil - 1kg

Egg -15

Walnut -250gm(optional)

Cashew nut - 250gm

Vanilla Essence - 4 tsp

Soda Bi Carbonate - 4 tsp

Salt - 1pinch

Preparation

Beat egg very well in a bowl

Add powdered sugar and beat very well

Then add oil to the egg mixture and beat very well keep it ready

Mix maida and soda bicarbonate and filter this flour through a filter vessel (2 -3 times)

Add maida mix to the egg  mixture and mix it very well

Then add Chopped dates ,carrot,walnut and cashew nut and mix well

Then add vanilla essence and a pinch of salt

Mix Everything well

Spread butter in a baking dish and spread maida in it evenly

Then pour the cake mixture in it

Bake this cake in 250 degree preheated oven for 50 min.

CARROT DATES CAKE WITHOUT ICING

Butter  ICING

Butter - 100 gm

Icing Sugar -200gm

Vanilla Essence-1tsp

For icing the cake, the cake should be cool down.

Beat Refrigerated butter very well using a beater.

Add icing sugar in it and again beat very well

add vanilla essence in it and mix very well

Spread this icing mixture through a spoon. or make a paper cone and design in it.

Add caption

SHALLOTS SAMBAR

Ingredients

Onion Sambar

Toor Dal -100gm
Asafoetida - 1 pinch
Sambar Powder -3 tbs
Shallots- 200 gm
Potato -1
Tamarind- 1 lemon size
Jaggery -1 tsp
Salt - to taste
Mustard- 1 tsp
Curry Leaves - 2 strand
Red Chilly -2
Oil - as required


Preparation

Cook toor dal with a pinch of asafoetida in a pressure cooker

Fry shallots in a pan without using oil (2-3min).

Add potato in the cooked  dal and cook both in cooker till get 1 steam.

After that add shallots and sambar powder, make it boil for 5 min.

Soak tamarind in 1/2 cup of water and squeeze the tamarind water from it.

Add tamarind water ,salt and jaggery make it boil.

Heat oil in a pan

Add mustard,red chilly and curry leaves  in it

Add this mixture into the sambar

If you want more spice  add green chilly in it

MANGO MOUSSE

Ingredients

Mango Mousse

Riped Mango  -2
Gelatin - 1tbs
Powdered Sugar - 1cup
Egg White -1
Lime Juice - 2tbs
Whipping Cream -150 ml

Preparation

Soak gelatin in cold water  for 5 min

Then Double boil the gelatin

Blend Mango pieces,Lime Juice and powdered sugar  in a mixer.

Add gelatin in it and blend again.

Pour this mixture into a pudding tray

Keep it in freezer for 1hr for half  set.
Then take it from freezer and add whipping cream and blend again.( If you are using whipping cream : Beat the cream untill it becomes fluffy, Fresh cream we can use directly)

Beat the egg white until it becomes fluffy and add this to the mango mixture very slowly.

Pour this mixture into a pudding tray and keep it in freezer for 1 hr for half set .

Once half set the mixture replace  it into the lower  rack of fridge.

Garnish with cream.

CUCUMBER SOUP

Ingredients

Cucumber Soup

Cucumber - 2cup ( Remove the skin and chop it into small pieces)
Ginger - 2tsp (Chopped very finely)
Garlic - 2tsp (Chopped Finely)
Cornflour - 1 tbs
Egg -1
Water - 5cup
Oil -1tsp
Pepper Powder- 1tsp
salt -As required

Preparation

Cook Cucumber and ginger together in 5 cup of water

Heat oil in a pan and fry garlic

Add this garlic into the  cucumber & ginger mix and boil

Mix cornflour in cold water and pore to the soup and make it boil

Beat egg well and pore it into the soup through a filter.

Add pepper powder and salt.

Tasty Cucumber soup is ready