Basic Makhani Gravy

Ingredients

2C. Tomatoes (chopped)
1 Onion (chopped)
1 Green chili
2 Cloves
2 Cardamoms
5 Cashew nuts
3T. fresh cream
2T. Butter
2T. Ginger garlic paste
1T. Sugar
1T. Tomato ketchup
1T. Tomato paste
½ T. Cumin seeds
½ T. Dried fenugreek leaves
1T. Red chili powder
¼ T. Garam masala
½ T. Coriander powder
¼ T. Turmeric powder
Salt

Method

Start with combining tomatoes, cloves & cashew nuts in a mixer jar and form a smooth puree. Set aside.

Now puree onion and green chili as well.

Heat the butter in a pan and add cumin seeds along with the cardamoms and sauté.

Now add the onion puree along with the ginger garlic paste, tomato paste and sauté on medium flame for 3-5 minutes.

Add the tomato puree and continue stirring. Once the oil begins to separate add chili powder, garam masala powder, coriander powder, turmeric powder & a cup of water. Let it simmer for few minutes.

Add the fenugreek leaves, sugar, ketchup and check for salt, while stirring occasionally.

Once the gravy reaches the desired consistency turn the flame off & add the cream.

The Makhani gravy is ready for use.

Tips:

For restaurant style smooth gravy, pass the gravy through a mesh before adding crème. This will remove all the whole spices.

If you would like to freeze this gravy for future use then do not add crème as it may spoil. To use the frozen gravy just thaw it before use and add the crème in the end.

 

 

 

 

 

 

 

Classic Carrot Cake

Ingredients

3C. Fine grated carrots
1 ½ C. White sugar
½ C. Brown sugar
1C. Raisins
1C. Crushed pineapple
4 Eggs (lightly beaten)
1 ¼ C. Vegetable oil
2T. Vanilla extract
2C. All purpose flour
2T. Baking soda
2T. Baking powder
3T. Ground cinnamon
1C. Dried coconut (grated)
½ T. Salt

For Frosting & Garnish:

1C. Chopped nuts
½ C. Unsalted butter (softened)
2C. Cream Cheese (softened)
4C. Confectioner’s sugar
1T. Vanilla extract

Recipe:

Preheat the oven at 180°C.

In a large bowl whisk together eggs, oil, white and brown sugar; once combined stir in flour, baking soda, baking powder, salt, cinnamon, dried coconut, grated carrots, raisins, vanilla extract  & crushed pineapple.

Grease and flour a cake pan and pour the batter into it. Bake in the pre heated oven for 50 – 60 minutes or until the tooth pick inserted in the centre of the cake comes out clean.

Let it cool completely.

To prepare frosting, in a bowl, combine butter, cheese, confectioner’s sugar and vanilla extract. Beat under the mixture is smooth and creamy.

Spread the frosting evenly over the cake and sprinkle the nuts on top.