Dates Carrot & Walnut Cake | Christmas Special

Years back,when I had not even heard about home-baking,I remember eating a slice of this cake at a friend's place.The fact that cakes can be made at home itself was news to me.Here it was,a rich slice of cake which smelled like fruit cake but it wasn't.It was much more light and delicious and the plus part for me then was,it didn't smell eggy.

I remember getting a recipe from her when I started baking but unfortunately,I lost the recipe somewhere.I was reminded of this recipe again when few years back,I got a similar cake from Ria.Again I started on my search for the perfect carrot cake,just like the one I tasted first.Some were hits and some were so-so but tasted nothing like the carrot cake I remembered.

I stumbled upon this recipe on YouTube and the moment I saw it,I knew this was the one.This recipe in particular does not use any spices but the one I had was spiced,although lightly.I added a bit of cinnamon powder but other than that,haven't deviated from the original recipe.The combination of dates and carrots with walnut is indeed a delicious one.Do try it this Xmas :)

Dates Carrot &Walnut Cake
Recipe source - Bincy's Kitchen

Ingredients

For Caramel syrup

Sugar - 1/4 cup
Water - 1/4 cup

Flour - 1 cup
Baking powder - 1 tsp
Salt - 1/4 tsp
Cinnamon powder - 1 tsp
Grated carrots - 1 cup
Chopped Dates - 15-20
Chopped Walnuts - 1/2 cup
Eggs - 2
Sugar - 3/4 cup
Vanilla - 1 tsp
Oil - 3/4 cup

Method

In a pan caramelize the sugar till it turns a deep brown colour.Add the water and let it cook for a minute.Let the syrup cool down completely.
Sift together flour,baking powder,salt and cinnamon powder.Reserve.
Take 1 tbsp of the sifted flour and coat the carrots,dates and walnuts.
Beat the eggs and sugar till creamy.
Mix in the vanilla and oil and beat well.
Add the caramel syrup.
Add the flour little at time and beat well until you get a smooth batter.
Switch to a spatula and fold in the carrots,dates and walnuts.
Pour into a greased/lined pan(I used an 8' round tin) and bake at 180C for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let it cool down completely on a wire rack.

Step by Step Tutorial

In a pan caramelize the sugar till it turns a deep brown colour.Add the water and let it cook for a minute.Let the syrup cool down completely.

Sift together flour,baking powder,salt and cinnamon powder.Reserve.

Take 1 tbsp of the sifted flour and coat the carrots,dates and walnuts.

Beat the eggs and sugar till creamy.

Mix in the vanilla and oil and beat well.

Add the caramel syrup.

Add the flour little at time and beat well until you get a smooth batter.

Switch to a spatula and fold in the carrots,dates and walnuts.

Pour into a greased/lined pan(I used an 8' round tin) and bake at 180C for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Let it cool down completely on a wire rack.

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Vegetable Biryani in Rice Cooker

A few years back,Rice cooker was something which I thought was a seldom used appliance in the kitchen.But now I feel it is an integral part of my kitchen.The Pulao,Biryani or any rice dish comes out perfect in a rice cooker and best part is,once we switch it on,we can completely forget about it and go about our work.Isn't that great?

I haven't tried cooking anything other than rice dishes in it but I see so many people use it to make payasam,halwa etc.Someday:)

Today I'm posting a weekend staple in our kitchen,Vegetable Biryani.I know,many people would disagree about the Vegetable in Biryani and some would believe only Dum Biryani is authentic.I believe as long as it tastes good and the family loves it,you can name it anything :)I add lots of vegetables and if time permits,add some stir fried bread croutons too.Paired with a Raita and some papad,this makes for a delicious meal:)

Vegetable Biryani in Rice Cooker

Ingredients

Oil+Ghee - 3 tbsp

Cardamom - 2

Cloves - 3

Cinnamon - 1" stick

Onion - 1,thinly sliced

Ginger garlic paste - 1/2 tsp

Red Chilly powder - 1 tsp

Coriander powder - 1 tsp

Haldi - 1/4 tsp

Garam masala - 1/2 tsp

Tomato - 1,chopped

Beans - 3-4,chopped diagonally

Carrot - 1 medium,chopped

Green peas - 1/4 cup

Cauliflower - 3-4 florets,chopped

Curd - 1 tbsp

Basmati rice -1 cup

Salt to taste

For Garnish

Onion - 1,thinly sliced

Raisins and cashews - a handful

Bread slices- 3,chopped into cubes

Oil+Ghee - 3 tbsp

Method

Wash the rice well under running water until the water runs clear.Soak for 20 minutes.

In the rice cooker pan,heat oil and add the whole garam masala and saute for a minute.

Add the onion and ginger garlic paste and saute until the raw smell goes.

Mix in the powders-chilly,coriander,haldi and garam masala.Lower the flame and saute till the masala is well absorbed and no raw smell remains.

Add the tomatoes and sprinkle a bit water.Cover and cook for about 3-4 minutes or until the tomatoes turn pulpy and starts leaving oil from the sides.

Add the vegetables,curd and mix well.

Mix in the soaked and drained rice and give a good mix.

Add water (I added 2 cups for 1 cup of rice) and salt to taste.

Transfer the pan from the flame to the cooker and switch it on.Let it cook till it shuts down automatically.

Meanwhile,in a kadai add oil+ghee and saute the raisins and cashews.

Remove and then saute the onions till golden brown.

Lastly saute the bread cubes in low flame till golden.

Lightly mix the Biryani using a fork and add half of the sauteed items.

Transfer to a serving bowl and garnish with the remaining.

Serve with Raita and papad.

Step by Step Tutorial

Wash the rice well under running water until the water runs clear.Soak for 20 minutes.

In the rice cooker pan,heat oil and add the whole garam masala and saute for a minute.

Add the onion and ginger garlic paste and saute until the raw smell goes.

Mix in the powders-chilly,coriander,haldi and garam masala.Lower the flame and saute till the masala is well absorbed and no raw smell remains.

Add the tomatoes and sprinkle a bit water.

Cover and cook for about 3-4 minutes or until the tomatoes turn pulpy and starts leaving oil from the sides.

Add the vegetables,curd and mix well.

Mix in the soaked and drained rice and give a good mix.

Add water (I added 2 cups for 1 cup of rice) and salt to taste.

Transfer the pan from the flame to the cooker and switch it on.

Let it cook till it shuts down automatically.

Meanwhile,in a kadai add oil+ghee and saute the raisins and cashews.

Remove and then saute the onions till golden brown.

Lastly saute the bread cubes in low flame till golden.

Lightly mix the Biryani using a fork and add half of the sauteed items.

Transfer to a serving bowl and garnish with the remaining.

Serve with Raita and papad.

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Arjun turns FIVE :)

If I start the post by saying..."but isn't it yesterday I shared the good news of his birth to all of you",it would be a cliche.But it's true.Time seems to have flown by so quickly that I still cannot believe he's five :)

There are a few things which haven't changed though..he's as cute,charming,smart{of course I'm his mom and I'm biased;)}kind,thoughtful and naughty as ever.His teachers from school tell me the whole class is in his friends circle and he loves going to school and playing with his friends.He has a wide circle of friends in our apartment too and I'm happy about that.

Every year,I look forward to baking his Birthday Cake.I have to say this,Arjun just like his dad,does not have a sweet tooth.He's crazy about chocolates but other than that,nothing.He likes his cakes and cupcakes to be plain and without frosting if he ever eats them,that is.So when I asked him,he said he wants a chocolate cake with lots of sprinkles and a giraffe.

I'm no fondant expert and my giraffe hardly looked like one but he loved it.

Eyes sparkling with excitement and sloppy kisses are proof of that :)

We had a small party at home with his friends and we had a blast :)

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