Dates Carrot Cake (Bakery Style)

Wishing all my readers a blessed & happy Christmas !!

Have you tried a dates cake? Am sure most of you must have baked one if you are a baker. But this cake is something that we loved a lot, carrot and dates. This cake is an eggless, butterless version but is a super moist, delicious cake.This cake tastes best the next day after baking. I have tried baking this cake quite a few times now, and each time I have fallen in love with the texture of the cake. The carrot speckles in the cake are so evident and the beautiful dark colour compliments well with the Christmas theme cakes like plum cake. I would say if you plan to bake something in the last minute, then this is a great choice as all the ingredients are readily available and there is no use of beater. Do share the pics and feedback too if you try this out this Christmas season. Enjoy !!

Preparation time ~ 15 minutes

Baking time ~ 35-40 minutes

Author ~ Julie

Serves ~ a 6' cake 

Ingredients

all-purpose flour (maida) 1 1/4 cups

baking powder1/2 tsp

baking soda 3/4 tsp

dates 13-15

milk 1/2 cup+ 1/4 cup

carrot 3/4 cup grated or two medium-sized

veg oil 1/2 cup

sugar 1/2 cup granulated 

cinnamon 1' piece

nutmeg 1/2 tsp

cloves 4

almond chopped 1/4 cup

Watch on YouTube -

 

Method

• Add the deseeded dates in warm milk
• Sift the flour, baking powder baking soda and salt twice.
• Add the granulated sugar, cinnamon, cloves and nutmeg. Powder till smooth. Keep aside.
• Peel and grated the carrots. Add 2 tbsp flour to the grated carrots, mix and keep aside.
• Pre-heat oven to 350 degrees F or 180 degrees C and line a tray with parchment paper and apply oil, dust with flour. Keep aside.
• Add the dates soaked in milk and grind smoothly to a fine paste.
• Add the paste to a bowl, add oil. Mix well. To this, add the flour mix in batches.
• Slide in the flour mixed grated carrots. Add the remaining 1/4 cup milk in batches.
• Add the batter to the prepared cake tin. Garnish with chopped almonds.
• Bake in preheated oven for 35-45 minutes (mine was done in 35 minutes). I gave the top rod in the last 3 minutes.
• Remove to wire rack when done. Cool completely before cutting in slices. This cake tastes best the next day. Enjoy !!

NOTES

* You can add 1/2 tsp vanilla extract.

* You can add 1/4 cup chopped almonds or cashews too in the cake.

RELATED POSTS

* Dates Walnut Banana Cake

* Carrot Dates Pudding Cake

* Dates Walnut Coffee Muffins

* Dates Cakes (Eggless & Butterless)

Venad Paal Konju (Chef Pillai Special)

Venad Paal konju is a simple recipe that can be made in no time if you have fresh prawns ready at hand. The prawns are cooked in thick coconut milk, which is then converted to virgin coconut oil as the prawns get cooked. So there is no need to add any extra oil. The prawns are soft, juicy and has the nutty flavours of the coconut. This is Chef Suresh Pillai's recipe that he showcased in his page, I always wanted to try this out because of the simplicity. Am glad that I finally tried this out, all loved it at home. As Christmas is around the corner, do try this out if you are looking for some easy appetizer for Christmas lunch.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

for marination 

prawns / konju 500 gms, cleaned & deveined

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

chilly flakes 2 tsp

salt to taste

coconut oil 1 tsp

garlic crushed 2 tsp or 5-6 cloves

for cooking

coconut milk 1/2 cup

curry leaves 2-3 sprigs, cut 

coconut oil 2 tsp

ginger julienne 1 tsp

                                           

Watch on YouTube

 

Method

• Wash, clean and de vein the prawns. Drain the water and add the ingredients listed under marination.Crush the garlic and add to the marination, leave marinated for 30 minutes.
• Mix the coconut milk, coconut oil and curry leaves. Keep aside.
• Heat a pan and add the marinated prawns (NO NEED TO ADD OIL). Add as a single layer and cook for 2 minutes. Flip the prawns in the other side and cook another 2 minutes.
• Now add a spoonful of coconut milk mixture. Finally, add the full coconut milk as it gets absorbed.
• Cook the prawns in the coconut milk, adjust salt if needed. Add in the julienne ginger and green chillies (if using).Finally dry up the coconut milk and switch off flame.
• Serve warm as a starter or appetizer. Enjoy !!

NOTES

* You can add 3-4 vertical slit, green chillies along with ginger.

Related Posts

* Prawns Manchurian
* Chemmeen Manga Curry
* Konju(Chemmeen) Roast
* Shrimp Jalfrezi
* Chemmeen Thengapaal curry
* Prawns Pepper Fry
* Malvani Prawns Curry
* Chemmeen Theeyal
* Kadai Prawns

* Unnakka Chemmeen Chammanthi

* Churakka - Chemmeen Ularthiyathu

* Chilly Garlic Prawns

Grilled Sprouts Sandwich

Sprouts sandwich is a simple-to-make sandwich but a filling and healthy one that you can prepare in a jiffy. No much cooking and all you need is the spicy green chutney and sweet tamarind chutney which compliments well to the sandwich. The best part of this sandwich is that there is no use of potatoes in this recipe. I have prepared both these chutneys at home, the recipe link is here. You can use store brought chutneys too. The sprout making I have already shared here in the moth sprouts tikki, pls check this link. I have used moth sprouts, but you can use any sprouts of your choice. Enjoy !!

Here is a YouTube #shorts on sprouts sandwich, watch and try on!!

Preparation time ~ 5 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 5 sandwiches

Ingredients 

bread slices 8-10

sprouts 2 cups(I took moth sprouts)

besan 2 tbsp

onion 1 medium size, chopped

ginger 1/2 tsp, chopped

green chillies 1, fine chopped

turmeric powder 1/2 tsp

chilly powder 3/4 tsp

coriander powder, 1/2 tsp

spicy green chutney, 4 tbsp

sweet tamarind chutney, 4 tbsp

butter or ghee 2 tbsp

salt to taste

oil 2 tbsp

Method

• Roast the besan in a pan for 3 minutes on low flame till the raw smell of besan disappears.
• Heat a pan and add oil. Add chopped onion, chopped ginger, chopped green chilli. Sauté till the onions are translucent.
• Add the spice powders on low flame, add in the sprouts and cook for 3-4 minutes. Add salt to taste. Add in the roasted besan and mix well. Switch off flame, once everything looks combined.
• Apply ghee or softened butter on both slices of bread, add spicy green chutney on one slice and sweet tamarind chutney on the other. Add 2 tbsp of the sprout mixture to the slice and close with the spicy chutney slice.
• Apply ghee or butter on top and place on a heated tava. Grill the sandwich until crisp and then apply ghee on the top slice, flip the other side. Grill for a minute and then remove to a plate. Repeat making other slices.
• Cut and serve warm with both chutneys, enjoy !!

NOTES

* You can use any type of sprouts for this recipe.

* I used a mix of hot chilli powder and kashmiri chilly powder.

* I have already shared the making of moth sprouts in this video, please check.

* Homemade spicy green chutney and sweet tamarind chutney is here.

Please check out a few more sandwiches-

* Bread Pizza Sandwich

* Cheesy Chicken Bread Omelette

* Grilled Peanut Butter- Banana Sandwich

* Potato Cheese Sandwich

* Strawberry Bell Pepper Sandwich

* Corn Cheese Sandwich

* Tricolor Sandwich