The Weekend Kitchen

Some hits, some misses… my kitchen, over the weekends

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The experiments continue – Wholewheat, Ragi & Carrot


“Ragi?” they ask in all disdain.

“Carrots are for rabbits, ” they continue.

Poor kids, they still haven’t realized how enterprising their amma can be. To stuff some veggies down their throat, I will do anything. The meat loves are stuffed with all the vegetables that are lucky to be in the referigerator that day. Beef cutlets camouflage broccoli and beets. The all time favorite kanji is boiled in vegetable stock. Yes, this is one evil amma.

Now, grains. That is a different ball game altogether. Chapatis and dosas are the only grainy stuff that they will even look at. The slightest change in colour and it is a strict no-no. But, amma cannot and will not be beaten.

“But amma, this is not chocolate,” the dark brown colour certainly fooled him. But who is bothered, when he picks one, then another and yet another. It is sold, and will come back quite often.

Here are the secret ingredients:

1 cup whole wheat flour

1/2 cup Ragi flour

1 cup grated jaggery

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon powder

1/2 tsp dry ginger powder

1/4 tsp salt

3/4 cup butter milk

1/2 cup oil ( I used olive oil)

2 tsp vanilla essence

1 Tbsp vinegar

1 cup grated carrot

1 very ripe banana (squashed)

1/2 cup raisins

1/2 cup choco chips or any nuts of your choice

  1. Sift together all the dry ingredients

  2. Mix all the liquids, add jaggery and blend with a whisk

  3. Add the dry ingredients, blend gently.

  4. Add grated carrots, squashed banana, raisins and nuts.

  5. Pre heat oven at 175 C

  6. Pour 1 Tbsp each of batter into cup cake liners

  7. Bake for 20-22 minutes

Tastes best next day.


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Multigrain Experiments – Wholewheat and Ragi


The last ragi cake experiment was a semi success, the batter didn’t bind enough, the outcome was so sensitive that it crumbled at a mere touch. It had to change form into laddus, the taste was awesome,though. The analyst in me went into overdrive and conclude it needed more moisture.

After tge headiness of all the rum and vodka cakes, it was time for another experiment. And cracked it this time. A healthy, yummy mixture of wholewheat, ragi, carrots, Apple, walnuts, jaggery and olive oil.


3/4 cup wholewheat flour

3/4 cup ragi powder 

3/4 t baking soda

1/2 t salt

1/2 t nutmeg

1 t cinnamon powder

1 cup grated jaggery

1/2 cup olive oil ( you can use sunflower oil as well)

1/4 cup curd

2 eggs

1/2 t vanilla essence

1.5 cups grated carrot

1 cup Apple pieces (diced into small pieces, with skin on)

a handful of crushed walnuts


  1. Pre heat for 10 minutes at 180C

  2. Mix the oil, curd and jaggery (using a hand held whisk)

  3. Add eggs one by one , mixing thoroughly

  4. Add vanilla , mix well

  5. Sift together the flours, baking soda, salt and the spices

  6. Mix in the dry ingredients to the wet in three beaches , mixing gently after each addition

  7. Add the grated carrots and diced apples. Mix gently.

  8. Transfer the mix into a log pan, sprinkle the nuts on top

  9. Bake for 40-50 minutes

  10.  Do the tooth pick test at 40 minutes and take out of the oven when done

  11. Turn over on to a rack after 10 minutes. Immediately turn the right side up. Cool.

  12. Enjoy the goodness



What’s in a name?

Brownies are eternal favorites at home. Father and the two offsprings clamour for it, all the time. And each can finish one whole batch by themselves in no time. I’m not exaggerating. As I measure out the butter , sugar and maida, there is a feeling of foreboding. Their favorite one has 150 g butter, 1 1/2 cup sugar, 5-6 bars of snickers and chocolate chips on top of that. Sometimes ganache as well. If the lot ate vegetables otherwise, I wouldn’t have been so worried. Like necessity, worry also causes new discoveries. Tried this yesterday. Yet to name it 🙂



1 1/2 cups chopped dark chocolate pieces

3/4 cups oil (sun flower or olive – olive oil gives extra softness and glow)

1 cup grated jaggery

4  eggs

1 T vanilla

1 cup whole wheat flour

a pinch of baking soda

1/2 tsp salt

1 cup grated carrot

1/2 cup crushed walnuts

Sift flour, bs and salt. Keep aside. 

Warm the chocolate chips and oil together on high in a microwave for 40 sec. Mix well using a manual whisk.

Add jaggery, mix well. Add the eggs one by one and mix well after each addition. Add vanilla.

Add the sifted flour in three equal portions and blend till just mixed. Add the grated carrot and 3/4 of the walnuts. Gently blend.

Transfer to a square pan lined with oiled aluminum foil. Sprinkle the remaining walnuts on top. Bake at 170 C for 27 – 30 minutes.

(Optional – Add 1 cup of choco chips along with the grated carrot. You could also pour some ganache on top once cooled.)

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Loafing Apples

“Is there anything to eat?” asks the almost 14 year old as I open the door at noon. He is back from exams.

“Lunch is on the table.”

“What is there to eat?” the question is repeated after less than an hour.

“You should have eaten all your lunch.”

“But amma, rice is so unexciting.”

“There are some apples in the fridge. Go have one.”

“Amma!” an exasperated cry and he is off.

“What is it that you want?” I ask, when the same question comes my way in the next half an hour.

“Brownies,” there is a naughty grin on his face, the kind when he asks for something that he is sure not to get easily.

“Brownies to curb your hunger? You must be kidding!” the indignant mother in me answers.

I know this can’t go on for long. So the puny brain gets racked and the idea of a healthy concoction forms. If it works, well and good. If not, can dunk some milkmaid and make a pudding. Smart, isn’t it?

So these went in:

1  cup whole wheat flour

1/2 cup quick cooking oats (ground in a moxie for 1-2 minutes)

3/4 tsp baking soda

1/2 tsp salt

1 tsp powdered cinnamon

1/2 tsp each powdered nutmeg and dry ginger powder (optional)

1/2 cup grated jaggery

1/2 cup olive oil (you could use sunflower oil instead)

1/2 cup curd

2 eggs

1/2 tsp vanilla

2 cups diced apples (skin on , small pieces)

1/4 cup sunflower & flaxseeds (optional. You could use any seeds of your choice)

a handful of crushed almonds for topping


Sift together the flours, baking soda, spices and salt. Beat the jaggery, oil and curd till well blended. Add eggs one after the other. Beat well after each addition. Add the vanilla essence.

Add the flour mix in three parts. Beat on low for 1 minute after each addition. Add the apple pieces and seeds. Blend in with a spatula till just mixed. Transfer to a well buttered  loaf pan. Sprinkle the almonds on top. The nutty flavour once it is well toasted is something else.

Bake at 180 C for 50- 55 minutes.

Test whether done by inserting a tooth pick at 50 minutes. If it comes out clean, remove the pan from the oven. Cool for 10 minutes and invert the loaf onto a cooling rack.

Note: The apples are normally peeled while making loafs or cakes. Thought I’ll try with skin on this time. Turned out perfect.

And son gobbled it up. Proof of the pudding 🙂




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Going the Grainy Way

There was a time when cakes, cookies and bread was plain old white flour. The notion of health food wasn’t heard of, and the evils of white flour would have been laughed off. Maybe it didn’t do our generation much harm while we were growing up, these were luxuries, not everyday or even a weekly item. Cakes came with Christmas, and cookies were a once in a blue moon phenomenon. As for bread, we had 2-3 slices for breakfast once in two weeks. All that changed with the mushrooming, blossoming and then spreading like wild fire culture of eating out. We had no clue what went into the dishes that we relished with a passion. With the Internet came information and the era of ubiquitous home baking.

Like most others, I started with white flour cakes. When baking became an almost daily affair, the quantity of processed flour, butter and white sugar loomed as a monster in front of my eyes. I had to slay the dragon. If I can point to one person who prodded me in this direction, it has to be Sangeeta of The kind of storm that she cooks up with local, healthy produce has to be seen to be believed. The courage to experiment with multiple grains came from her.

Baking bread is therapeutic. The yeast ferments, just as all the stress and frustrations that had been bottled up for long slowly percolates to the top. The slow kneading eases out the tension in your shoulders and soul. And inhaling the aroma of freshly baked bread can be as peaceful as an hour of meditation. This bread that I tried last week, however doesn’t need any kneading. Just mix, mash and bake. At the risk of sounding like blowing my own trumpet, let me say the texture and the taste was amazing. As certified by the husband, who is not too much into cakes and breads. That in itself is something, I suppose 🙂 image   Ingredients

Whole wheat flour – 1 cup

Barley Flour – 1/2 cup

Maize Flour – 1/2 cup

Almond Flour – 1/4 cup

Cocoa Powder – 1/4 cup

Brown sugar – 1/2 cup (optional, I didn’t use it)

Baking powder – 1 tsp

Baking soda – 1 tsp

Cinnamon powder – 1 tsp

Nutmeg powder – 1 tsp

Eggs – 2

Oil – 1/2 cup (used sun flower oil)

Honey – 1//3 cup

Ripe bananas – 3 (ripened to the extent that next step would be rotten)

Vanilla essence – 1/2 tsp

Crushed walnuts – 1/2 cup


Sift all the dry ingredients together, thrice.  Mash the bananas with a fork. Add eggs, oil , honey and vanilla. Beat at low speed for 1-2 minutes. Add the flour mixture in three batches. Mix gently. Beat at low speed for just a minute so that all the ingredients are blended well. Add walnuts and mix with a spatula. Preheat the oven for 10 minutes at 160 C. Transfer the batter into a well oiled loaf pan. Sprinkle some quick cooking oats and walnuts on top. Bake for 45-55 minutes.

Test whether done at about 45 minutes by inserting a toothpick. If it comes out clean, take the pan out, cool for 10 minutes, and transfer to a cooling rack.  Tastes best the next day.


Extremely Easy and Incredibly Tasty

It’s amazing how simple certain tasty dishes can be. Somehow, we associate great taste with hours of work. It was the mushroom dish that we had at Chianti last week that inspired this. Olive oil, red chillies and garlic. That’s it. All the flavour you need. Find it hard to believe? Go on, try this out. Anyone can do it. Honestly. image Olive oil – 2-3 tsp

5-6 red chillies and 7-8 cloves of garlic – crushed together

200 g mushrooms, cleaned and drained

200-250 g prawns – deveined, cleaned and cooked for 10-15 minutes with just salt added to it

a small head of broccoli , broken into florets – boil some water, dump the florets into it, continue to boil for 5 minutes and drain a handful of walnuts

1. Heat a kadai.

2. Add the crushed chillies and garlic, sauté till the garlic turns slightly brown.

3. Add mushrooms and a pinch of salt. Close the lid and cook for about 7-8 minutes. Open the lid, let the water dry up completely and continue to stir in between till the mushrooms appear shrunk, oily and browned.

4. Add the cooked prawns.. Stir till well coated with the masala and the prawns have turned brown. 5. Add broccoli and walnuts. Toss for 1-2 minutes.

That’s it. And it tastes perfect. Ideal for a mid work snack.

(Note : You can cook the prawns and boil and drain the broccoli florets in advance. Refrigerate till you use it. )


There is something about walnuts

image There is something about walnuts, especially when it decides to give company to carrots. Fresh and crispy roots coupled with slightly bitter crunchiness. So much power, packed with goodness. Carrot walnut cakes has been a favorite with family and friends. People who would run for their lives when faced with a fresh carrot has been known to run back at double the speed when it turned to these dense cakes. The recipe that I follow has some sugar in it and I don’t have sugar. But I love cakes. And walnuts.

By the way, did you know walnut trees were first brought to California in the 1700s? From Central Asia. And how they have taken root! Today, that small area produces almost 3/4th of world’s walnuts. The shell and the kernel inside looks like a miniature human head and the wrinkly brain inside. No surprise then, that it is considered brain food. Considered the king of nuts, it is supposed to boost the health of your heart, fight cancer, decrease the risk of diabetes and even aid weight reduction. Eating a quarter cup of walnuts every day is supposed to even reduce fasting sugar levels. Talking about walnuts and California, wonder is that why you find all the brainy types there.

Anyway, getting back to cakes and me, browsing through food sites and pictures is an addiction. Some recipes are bookmarked. More favourite ones (read easy ones 😉 ) are written down. Yes, I do that. There is something prosaic about butter stained cook books. Virtual love is just that. Virtual. You need to feel a person, the bare skin, that special smell, the sheen of sweat on the hands, caress their face, hug, kiss and hold to know what real love is. Just like hand written cook books. image The most difficult part in baking this? 1/3 rd tsp baking soda. Can you believe it? 1/3rd of a tea spoon. How in the world are you supposed to measure that out? There was a half tea spoon. And the brain started working. What they say about walnuts is true, you see. A little less than 0.5 and little more than 0.33 and crossed my fingers. No oranges in stock. So no zest. No big deal. The recipe asked to check the loaf at 45 minutes. The tooth pick that went in came out dry by look and sticky by touch. Another 15 minutes. Toothpick didn’t change its diagnosis. But the top looked brown enough. And the roasted walnuts tasted just perfect.

Patience has never been one of my virtues. After an hour of cooling time, tasted a small slice. It was okay. Just about. And I told myself, “you win some, and then you lose some more.”

Early morning hunger made me attempt another slice. What they say about carrot cakes is true. They taste better the next day. Much better. Far better. Always.

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Some lunches are meant to be

There I was, walking up and down 5th block Koramangala, trying to figure out where to eat. Yeah, yeah, I can see those eyebrows shooting up. Searching, you ask? The road is an eatery by itself. Anything, right from vada pav, to dosas of all kind, cuisines from all possible corners of the world, you name it, that stretch has it. Ok, may be not Iceland. But you get the drift, right?

The young friend who I was meeting for lunch called and said, “look out for Om Made Coffee. It’s a lovely place, organic stuff.” I am very conscious about what I eat. Once in a very rare blue moon. Anyway, as is my wont, I went in search of this exotic place. In the opposite direction. The husband wouldn’t even have blinked before giving that knowing shake of his head that is perfectly synchronised with a shrug that doesn’t move his shoulders. How he does that is a mystery, even after all these years. Let me not lose my way here too.

With my head high up in the air, looking at all those sign boards, I trudged along. On the right was Habaenro, had heard the name quite a few times. Must admit the temptation was strong, but something held me back. Round the corner, it was a mela. All possible kinds of eateries, from Biriyani joints, coffee shops, the quintessential thattu kadas, Hatte Kaapi, Chai Point, you name it, that small patch of road has it. No wonder, the central building in that area is one of the city’s well known girl’s colleges. Long before reaching the end of the road, I knew I’d taken the wrong turn. Time is what I had in plenty that day. A rarity these days. An about turn, a rerun of all those restaurants.

Crossing a park on the right side, it was as if I’d reached an entirely different part of the city. Stately homes on either side, well guarded by Gurkhas, and old trees towering over them. The place smelled class, of the high end kind. ‘Kobe’ on the right side was done many times over. ‘Mainland China’ on the left beckoned. I am a sucker for Chinese food, the non greasy variety. And then I saw the ‘Om’ sign above it. Huffed and puffed my way up to realize it would be open only by 4. A stately building on the right caught my glance. Tall glass doors framed in wood, red bricks, a welcoming balcony with wide windows on top. And a huge tree with its wide green branches sheltering it from above. One look and a feeling of serenity descended on me. Before deciding  to saunter in there, I tried peeking into two more joints. First was ‘Cafe 132,’ I even took a seat there. The menu sounded run of the mill and the seating was too impersonal. ‘Bon South’ apparently needed a reservation for entry. Yes, some things are meant to be.

The facade was tall, with glass doors framed in old wood. You can see the wine bottles racked on one side as you enter. Maybe this is how a Parisian restaurant would look like. Oh wait, this place is Italian, named after a famous red wine from that alluring country. “Table for two?” I asked. Thankfully, there were none, on the ground floor. One of the guys escorted me upstairs. One look and I knew where I wanted to sit. A cozy balcony, wooden benches at tables for four and chairs to seat twosomes. Wide open windows, with the lush green leaves outside blowing the cool breeze in. The bottle of olive oil looked inviting.


Mushroms are an acquired taste. Soaked in masalas , it makes me throw up. Give to it me sautéed , with just a hint of oil and some mild spices, it can be pure bliss. My friend hadn’t arrived yet. But I went ahead ordered this mushroom dish. A couple of minutes later a wooden tray arrived.


The guy placed it in front of me with a smile on his lips. He was pulling on a pair of fresh gloves on to his hands.

“May I? he asked.

I was intrigued.

Trying to act like a connoisseur, I answered, “Please.”

He took the bruschetta and placed it gently into his hands, as if it was a new born baby.


I can eat garlic raw, “Of course.”

He slowly rubbed the garlic in, then took a basil leaf, rubbed that in as well. A few drops of olive oil, some salt and pepper and finished it with a rub of baby tomatoes.


As in wit, subtle wins the game in taste. The only wish was the bread was a little softer. But then, it wouldn’t be a bruschetta, I guess.

The plate of mushrooms arrived with my friend. It was done to perfection. Crushed red chillies, garlic and olive oil. This one is definitely going to come out of The Weekend Kitchen soon. We enjoyed it so much, that we forgot to click pictures. Good food anyway is meant to be savoured, not framed.

For main course, we ordered a chicken in lime and garlic. Yes, garlic. I just love it. And some sauce that I have now forgotten. The chicken looked like sliced banana, but tasted exactly like it was meant to be. You could make out the individual flavours, but none of it too obvious. A perfect blend.


I have no clue about what went into the dish of pork ribs. Who is bothered anyway, when it is pork.image

The place is as conducive to solitude as it is to conversations. You can sit on one of those wooden benches and get lost in a book. If you are one who loves to work while having good food, that corner seat is for you. The balcony is the place. To stretch your legs and relax, stare at the dancing leaves and ponder about life, catch up with your friends and chattter away, or just eat good food.

The only regret was, it is too far from where we live. But, it is one place I will definitely go back to.


12, 5th A Block, 1st A Cross Rd, 4 Block, Koramangala, Bengaluru, Karnataka 560095

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Of mangoes and bottles on wooden stools

imageIt happens. One moment you are doing something and the next, you are transported back in time, aromas of childhood wafting in through the kitchen window. And I am a sucker for such memories, especially when it rains and when mangoes are in season.

There were seventeen mangoe trees. Each of a different variety, planted and brought up lovingly by the matriarch. Sometimes I wonder whether she was as diligent in bringing up her kids. Not for us kids, the sleeping in late. At the first crack of dawn we would run to the verandah in the back, dip our hands into a hanging pot of ‘umikkari,’ that hard blackened remains of , what? I need to check on that. These days, memory is turning out to be an unfaithful friend. The black mess would turn our teeth into pristine white. Another miracle of those days. And we never had to visit a dentist.

A dented aluminium basin, an iron bucket that used to weep profusely, a couple of plastic buckets whose days of fortune was a story of the past, those were our collection boxes. Off we would run to the yard, in search of the yellow and green mangoes that had decided to severe their ties with their mother trees during the night. A competition that taught us it is the journey that matters, not the end or some such thing. For, I remember counting the number of mangoes we collected, but not what or even whether we received any prize. But then, maybe those memories are the real prizes.

My hefty grandmother would have ensconced herself on her throne, an armchair, with her legs extended on a bench in front. A huge container would be on the floor and a ‘muram‘ covering its mouth. The ritual would begin. Out went the skin, never thrown away. Each part was preserved. The dark and tangy ‘mangaatholi‘ pickle is a story for another day. The skinned mangoes would then be ruthlessly scraped against the muram to squeeze their body and soul out. Varied shades of yellow would blend to a uniform mass of an altogether difffernt shade. Fistfuls of rice powder would be added till the desired consistency was reached. And she was the soul keeper of that consistency.

Country mats bought for this specific purpose would be spread out in the sun by then. She would spread the gooey mess in a rectangular pattern, with exactly the same width of margin left at all ends. As the first layer dried, another would be added on top the next day and so on, till the thickness was also to the perfectionist’s satisfaction. Rolled up at sundown, back in the sun the next day, the mangoes that fed from the earth would now soak in all the best that the Sun God had to offer. And of course the sweat and love of those old, calloused hands and the air that had purified itself over the river Pamba. It flowed uninhibitedly then, her waters crystal clear.

As the holidays came to a close, the ‘mangaa thera’ as it was called, would have tanned perfectl and would come rolling off the mat, with those perfect squares imprinted on it, cut into smaller rolls and stored in Chinese urns, to be savoured only when the trees had shed their last mango. I have seen sorry replicas on super market shelves, bought them in longing and spat it out after the first bite. Never dried to perfection, more sweet than tangy, they could not give me back my childhood. Fool that I am , to have even thought machines of iron and steel could replace the love that seeped out from a grandmother’s hands.

Now, why did I start on this trip in the first place? Love came in the form of a carton full of assorted mangoes from my uncle’s farm. Tended purely by nature, not even a drop of the artificial in it, the taste was memories unleashed. There is a limit to the amount of mangoes that a family of four can gulp down in a day. Pulling my lazy bottom off the bed ( that is where I work from normally, the bed that is 😉 ), a mango squash was what I had in mind. As the mangoes were peeled and cut, inspiration struck. Another taste that had me captivated, that of the tomato chilli jam from French Toast. So, in went some chopped ginger,  a hand full of raisins, lemon peel and some spices tied in a muslin cloth. Stewed with sugar for a  hour and some more.

Out came the pickle, jam and Nescafé bottles that were washed, dried and waiting for their day in the sun. And with it, another set of memories of the other grandmother. If the first one was the queen of naadan dishes, this one was the hourie of the exotic. Cakes baked to perfection in a Racold oven almost forty years ago, in a village in remote  Kuttanad, that was my maternal grandmother. Her plantain jam was to kill for. Made in a huge brass uruli over wooden fire, to the perfect rhythm of the iron ladle, the plantains would turn purple with sugar. The secret ingredient ? A handful of red hibiscus petals. Horlicks came in glass bottles those days. Washed and dried in sun,  arranged in a row on the wooden ‘korandis‘, with a steel spoon in each to conduct the heat, they would wait, mouths open to receive the warmth of the freshly made jam, their blue lids lying placidly by the side.

What you have seen with your heart remains in your soul for ever. You find yourself following the same rituals, as if guided by an unseen hand.  Life goes on, in patterns similar, woven in misty memories.

Mango Ginger Preserve:

Very ripe mangoes, peeled and chopped – 3 cups

Ginger , chopped – 2″ piece

Raisins – 1/2 cup

Sugar – 1 1/2 cups ( adjust according to the sweetness of mangoes)

5-6 cloves, an inch long piece of cinnamon, two sprigs of mint, two pods of star anise – tied into a muslin cloth

Water – 1  1/2 cups

Lemon peel – from two medium size lemons (you can add the juice as well) 

Mix mango, ginger, raisins and lemon peel in a thick bottomed vessel. Add water. Dip in the spices tied in muslin and keep it there throughout. Bring to a boil on high flame and the reduce it to medium. Keep stirring on between for about 25-30 minutes, till everything is tender. Mash and mix well. Add sugar and keep stirring, till it turns a deep golden colour and starts coming off the edges. The consistency would be that of  carrot halwa. Neither too thick nor thin. 

Keep clean dry bottles ready on a wooden surface. Keep a steel spoon  in each bottle ( must be to conduct heat. I follow it blindly). Transfer the jam / preserve into these straight from the pan. Leave it open till cooled completely. Close it tightly. Keep it refrigerated, preferably.


muram – large sieve made of natural fibre

mangaatholi – peeled mango skin

mangaa thera – dried mango candy

korandi – low wooden stool, usually used in kitchens

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Necessity, the mother of Carrot Apple Cake :)

A post, first time in four months. Better than waiting for one whole year, eh? Says a lot about the lazy cook 🙂

The laziness stops at writing, let me assure you. Cooking and eating has been continuing, unabated. Baking too.

I’ve never been a fan of dressed up cakes. Yes I do admire them, from afar. Maybe it is the envy factor. Neither talent, nor patience my vices, you see. And off late the guilt bug has started biting as well. Too much butter, ugh! Maida, oh no! Sugar, the killer! So goes the soliloquies inside my head. And then, the eternal search for the easy way out. There are a few such easy recipes that I know by heart now, this carrot cake is one such. People who’ve never had carrot cakes before have approached this in apprehension and instantly fallen in love. Perfect texture, moist to the core, the cakes melts in your mouth as you enjoy the crunch of the occasional walnut piece.

Baking has become therapeutic and the carrot cake is almost a ritual. Having started the habit of gifting home made goodies, when Uma suggested we meet up, this was the first dish that I wanted to make. Opened the fridge to find three carrots inside and the recipe asked for three cups of grated carrots. The optimistic in me never gives up, but there is a limit to which the puny carrots could extend themselves. They stopped at two cups. The next raided three apples and inspiration hit. Why not add one cup apples instead of carrots? And whole wheat instead of white? And less sugar? The hands acted in accordance with the mind and thus was born the ‘Carrot Apple Cake’. Best relished the next day




flour – 1 cup

whole wheat flour -3/4cup

baking soda – 2 tsp

baking powder – 2 tsp

cinnamon – 3 tsp

nutmeg – 1/2 tsp

brown sugar – 1 cup

eggs – 4

oil – 1 and 1/4 cups ( used sunflower oil for the cake in picture)

Vanilla – 2 tsp

grated carrot – 2 cups

grated apple – 1 cup

nuts – 1/2 cup 

raisins – 1/2 cup


mix all the dry ingredients except sugar

beat together oil and sugar

add eggs one by one, beat for half a minute after each addition

add vanilla

gently fold in the dry ingredients in 2-3 batches

beat at low speed for about a minute

gently fold in the grated carrots and apples

add nuts nd raisins

bake at 175 C for 45 – 50 minutes