10 Oct




A delightful twist to the classic carrot cake, pinepaple adds more dept and flavour, making it moist and delicious. To make it healthy, i made it with honey and whole wheat flour. But can’t say the same for the frosting.

  • 3/4 cup honey
  • 3/4  cup olive oil
  • 3 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 teaspoons baking soda
  • pinch of salt
  •  1 pound carrots, grated
  • 1/2 cup diced  pineapple

carrot cake
Combine the flour, cinnamon,nutmeg,baking soda and sea salt. Mix the dry ingredients till well blended. In another bowl, add eggs,honey and olive oil. Beat well till light and creamy, mix the grated carrots and pineapple.
 Add the wet ingredients to the dry and mix well. Pour the batter into prepared  cake pan and bake at 325 for 30-35 minutes or until a skewter inserted in the middle comes out clean. Let cool before icing.
note:- Using the above given quantities gives you two cakes as shown in the picture. I used half the quantity to bake only 1 small cake,enough for our family.
carrot  cake

  • 1 package goat cream cheese
  • 1/4 cup butter
  • 2 tbs honey
  • 1 tsp vanilla
  • zest of 1/2  a lemon
  • 1 cup walnuts- toasted,chopped



Let the goat cream cheese and butter come to room temperature, beat vigoursly till smooth, mix in honey,lemon zest and vanilla. Beat again,till smooth and creamy. Or you can just mix all ingredients in blender. Then put frosting in freezer for at least an hour to solidify. Make sure  the cake is completely cooled before putting frosting . Decorate with toasted and chopped walnuts.

crt ck


This is a simple chiken curry, without the usual onion,tomato base but thick enough to go along with naan,roti or rice.

coriander chiken


cooking time- 30 mnts


  • 2 Cups coriander leaves
  • chiken – 500 grms
  • 4 green chilli
  • curry leaves- 10-15
  • 2 tsp coriander seeds
  • olive oil – 2 tsp
  • 1 tsp cumin seeds
  • 1 tsp -ginger garlic paste
  • 2 tsp – coconut poppy seed paste
  • 1/2 tsp – turmeric
  • salt
  • 1 cup – yogurt

coriander  chiken


Grind the coriander leaves,curry leaves(optional) and green chilies with little water to a fine paste and keep aside. Make a paste from 1 tsp coconut and 1 tsp poppy seeds into a smooth consistency. With the help of a mortar and pestle smash the dry coriander seeds, or just for a sec dry grind in the food processor. Heat oil in a pan, add cumin seeds, after they splutter add the crushed coriander seeds. Add the ginger garlic paste and the chiken. Roas the chiken. After 5 minutes, add the coconut poppy seed paste and the coriander paste,turmeric. Keep on slow flame for 15 -20 mnts, till the chiken is tender. Add the beaten yoghurt and salt. Cover and cook for 5 more minutes. Serve hot garnished with fresh coriander leaves.

coriander chkn

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