Carrot Cake

Since Carrots are known to be the sweetest vegetable besides sugar beet, they have made desserts out of it.
Back in the days of W2, desserts were really expensive and carrots weren't so it was perfect for them in the 1940's and 1950's ..
In the 1960's they were commonly available in most restaurants and cafes around the United States.

YOU WILL NEED

2 large grated carrots


230g of self-raising flour


3 eggs



150g of light brown sugar


the zest of 1 orange



half a teaspoon of ginger powder
and a teaspoon of cinnamon. delicious (Y)



50g of caster sugar (you can use normal white sugar, but caster sugar is finer)


240ml of vegetable oil

now for the procedure
it will smell gross somehow at the beginning LOL so please try smelling after you add the cinnamon and ginger :P

so

you add the sugars and eggs and vegetable oil in a bowl



mix till when combined!



add the zest..



and the cinnamon and ginger!



Sift the the flour into the batter and fold it in..



add the carrots.. the chopped walnuts and raisins are optional but adds a great taste 2 the cake :D



put the batter in the pot plate container whatever its called, that u want to bake in.. but make sure 2 butter it first!



make sure to even it out using a spatula or the back of the spoon!

bake it for around 1 hour.. and check if it is properly cooked by inserting a toothpick in the middle which comes out clean!

now for the cream cheese topping
you will need



one tablespoon of lemon juice



200g of cream cheese (room temperature)



90g of icing sugar that is sifted!


blend all together till you reach the consistency of spreading


like zees =D


After you take the cake out of the oven you let it rest for around 15 minutes in the baking tin..
later on you take out of the tin and let it rest for another 30 minutes and cool down completely =D

now add the cream cheese topping over the cake


like dees, and spread it out and make it look pretty or i keel you



and look how beautiful it is
i couldn't resist not having a bite O.O
NOW
go bake the cake and u'll forget about all the cakes you ever tried in your whole life

and thanks 2 the photographer (not 4 the last pics though LOL)
www.muneebmohamed.com for more information 8D

and thanks for your reading and interest! :D

Indian Falooda

Falooda goes back to the times when the Persians during the Mughal period (500 years back) brought it to India, so its originally from Iran (formerly Persia) but there have been some changes in the recipe.



It is made out of vermicelli (Falooda sev) and tapioca seeds (Habbat el Hamra), rose syrup and milk. Some may add sugar and icecream as it is a summer beverage in the extremely hot days, however its not the same as the persian recipe.
Also, the rose syrup isn't necessarily the flavor of falooda, Saffron, mango, chocolate, and coffee can be substitutes

In this recipe tapioca seeds are not included for I have forgotten to add them :P
but anyway if you want to add them, you have to soak the seeds in water for around 30 minutes before adding it to the Falooda.

YOU WILL NEED


2 cups of milk


3/4 cup of rose syrup



4 cloves of cardamom, or it can be subsituted with 2 teaspoons of cardamom powder


a cup of vermicelli (falooda sev) that has been cut into small strips so you can be able to drink it

the procedure!


First you'll need to add the cardamom to the milk and bring it to a boil.



in another pot, put the vermicelly and let it cook for around 3-4 minutes


this is how your vermicelli should be



separate it from the water using a wire sev.. and same goes to the milk and cardamom


add the vermicelli to the milk and stir


add the rose syrup to the mixture.
now its not necessary to add the sugar because the syrup is already sweetened..

and for the time being you have to chill it in the fridge for around 1 hour and 30 minutes to 2 hours..



and there you go :D a perfect drink in this summer and heat!
Its optional to add the vanilla icecream before pouring the drink into the glass you'll be serving in

Special thanks go to the Photographer:
Muneeb Mohamed
You can view his profile/pictures and all those things from his website :D
www.muneebmohamed.com

May Allah bless your lives and souls.

Triple Chocolate Chip Cookies

Cookies go back to the 15th century when people made it by mistake!
they actually tried putting a small amount of cake batter to measure the temperature of their oven, which got "little cakes" back then.. or "keokje" in Dutch; hense "cookies".

This recipe is totally FATFULL yet very DELICIOUS and i promise it will turn out great!

YOU WILL NEED

you'll need 125g of soft unsalted butter (forgot 2 take a picture of it)
and by soft butter i mean that it should be at room temperature


150g of Flour; sieved.


30g cocoa powder; sieved.


a pinch of salt and 1 teaspoon of Bicarbonate of soda


75g light brown sugar


50g of white sugar


1 cold egg


125g of dark chocolate



1 teaspoon of vanilla essence



Last but not least 350g of chocolate chips :D


the process is easy as ever

first u melt the dark chocolate in a bain marie in which you can heat things gently and delicate things like chocolate
you basically put one large pot filled half-way with water and over it you put a medium pot/bowl where you can put your chocolate in.. and the steam helps it in melting without damaging it!


and you can set it aside to cool..

you preheat the oven to 170 degrees



you mix the dry ingredients together :D


likewise in the picture above and you set aside

next

you cream the butter and the sugars by using an electric mixer :D


till you get this result!


you add the melted chocolate to the mixture



you beat it again!



add the egg and the vanilla mixture and beat beat beat beat beat beat..



add the dry ingredients and BEAT! :D



finally! add the 350g of chocolate chip and use a spatula to mix the ingredients together..


for the baking process;
use an icecream scoop and scoop the batter 3 inches apart from each other and let it bake for 18 minutes!
OR you can also freeze it and bake it later
use a tooth pick to check if it is well baked!
keep it to cool for 15-20 minutes before moving it out of the baking tray so it won't break apart

and TADAAAAAAAAAA!



the amazing cookies after all the hard work :D
Enjoy!

Special thanks go to the Photographer:
Muneeb Mohamed
You can view his profile/pictures and all those things from his website :D
www.muneebmohamed.com

May Allah bless your lives and souls.