I found this recipe on my favorite magazine – the “Better Homes and Gardens” magazine. This is a totally different cake which uses mango juice. A cake with mango juice? I could not resist and decided to make it the day I received the magazine. So I halved the ingredients thinking if I use the amount specified in the magazine I may have to bake twice. But I was wrong. Mine came a bit thin but it was delicious. Instead of cream cheese frosting as specified in the magazine, I made butter cream. You can definitely double this recipe. Also I made some tweaks here and there.
- 1 cup all purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla
- 2 oz (¼ cup) butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup mango juice (such as Odawalla Mango-Tango or Naked Mighty Mango)
- 1 ½ cups finely shredded carrot
- 4 oz butter
- ¾ cup butter softened
- ½ teaspoon vanilla extract
- ½ teaspoon orange essence
- Pre-heat oven to 350F.
- Grease a 8 inch round cake pan and set aside.
- In a medium bowl combine flour, salt, and baking powder and set aside
- In a separate bowl beat butter and sugar until smooth and fluffy.
- Add the egg and beat well.
- Alternately add flour mixture and mango juice and beat on low speed until combined.
- Stir in shredded carrot
- Pour into prepared pan and bake for about 25-30 minutes or a tooth pick inserted in the middle comes out clean.
- Cool in pan to room temperature.
Beat together butter, powdered sugar, vanilla extract and orange essence until light and fluffy
Spread over the cake.
Source: Better Homes and Gardens
Even though mushrooms are not a delicacy in Sri Lanka, I thought to try this dish in combination with the soy chunks. I used the same spices that I would use for any other vegetable pulav.
- ¾ cup basmati rice
- 2 cups water
- 3 tablespoons canola oil
- ½ cup chopped red onion
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 4-5 whole black pepper
- 2 -1 inch piece cinnamon
- 2 cardamom pods
- ½ teaspoon cumin seeds
- ½ teaspoon each cumin seeds and coriander seeds
- 1 teaspoon garam masala powder
- ½ teaspoon chili powder
- ½ cup finely chopped tomato
- 2 cups sliced mushrooms
- ½ cup frozen corn
- 1 cup dry soy chunks
- ¼ cup cashew nuts
- Grind ½ teaspoon cumin and ½ teaspoon coriander and set aside
- Add 1 tablespoon oil to a skillet and when hot add onion, garlic, and ginger and sauté until onion turns transparent.
- Add whole cumin, cardamom pods, cinnamon, black pepper, chili powder, garam masala powder, ground cumin-coriander powder to the skillet and sauté for another 2 minutes
- Add chopped tomato and cook on low flame until tomato is cooked to the consistency of sauce
- Now add sliced mushrooms, corn and salt and cook further 3-4 minutes
- Wash rice and add the cooked vegetables into the rice and mix well.
- Add 2 cups of water to the rice and cook in rice cooker.
- In the meantime add boiling water to the soy chunks and cover and leave for 10 minutes
- Once the soy chunks are soft, squeeze out the water by squeezing them between your palms
- Add the 2 tablespoons of oil to a skillet and when hot add soy chunks to the skillet and fry on low flame until they are crispy and lightly browned.
- Lightly sauté the cashew nuts in a little oil
- Once rice is done, let stand covered for about 10 – 15 minutes.
- Now add fried soy chunks and cashew nuts and mix well and season with salt
- Serve warm
Today is earth day. Since I was a child I love nature and animals.
இந்த இரண்டாயிரத்து பதின்மூன்றாம் ஆண்டு புது வருஷம் “விஜய வருஷம் ” என்று சொல்லபடுகிறது.
I had to make something without milk and milk product. So I searched online and got some ideas to make this banana bread. Even though I am not a banana fan, I had so many over ripe bananas. So to make it a bit different and to reduce the strong banana smell, I add so many other ingredients. These extra additions make the banana bread healthier but it is very heavy and a bit crunchy outside. But the inside came out nice and soft.
- 1 cup whole wheat flour
- ½ cup all purpose white flour
- 1 cup rolled oats (not the quick cooking)
- ½ cup dark brown sugar
- 2 ½ teaspoons baking powder
- 1 egg
- ½ cup canola oil
- 1 cup mashed banana (about 2 large extra ripe bananas)
- 1 teaspoon vanilla extract
- 1 cup chopped dates
- ¾ cup chopped walnuts
- ¼ cup raisins
- 2 tablespoons flax seed
- A little salt (about ¼ teaspoon or less)
- Preheat oven to 350º F
- Lightly grease a 9 x 5 inch loaf pan and set aside.
- In a large bowl mix together the flours, rolled oats, salt, and baking powder
- In a separate bowl beat egg, oil, and vanilla essence until combined
- Add the banana mixture into flour mixture and stir just until combined.
- Add mashed banana, dates, walnuts, raisins and flax seed and stir gently until well combined
- Spoon batter into prepared pan and bake until a tooth pick inserted comes out clear – about one hour
- Remove from oven and let stand on a rack but still in the loaf pan for about 15-20 minutes.
- Serve at room temperature