Daawat Newsletter      December 03, 2001      Issue # 27

Index

Recipe Count: 1160
Featured Recipe
Ingredients:
2 cups freshly grated carrots
1 tsp vanilla essence
2 cups sugar
3 eggs
1 tsp baking soda
1 cup chopped pecans
1 1/4 cup butter
1 cup well drained crushed pineapple
2 cups flour
2 tsp cinnamon
For Icing:
8 oz cream cheese, softened
1 tsp margarine
1 cup sugar, powdered

Mix all ingredients until smooth.

Carrot Cake
carrotcake.jpg (16273 bytes)

An Indian favorite and spicy non-veg rice dish made with ginger, garlic, yogurt and spices

Method:
  1. Mix the eggs, melted butter and blend in a mixer until it gets smooth.
  2. To this, gradually add the dry ingredients, carrots, pineapple and vanilla essence.
  3. Add flour and pecans to the above mix and blend for 5 minutes.
  4. Transfer the mixture into a baking dish and bake at 350 degrees for about 1 hour.
  5. Decorate the cake with icing.

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What's New?
New feature on Ginger is added.

Newly added recipes

Club Pasta Salad
Corn & Bean Chowder
Quick & Easy Savory Gravy
Teriyaki Chicken & Black Bean Rice Bowl
Ultimate Pancakes

Newly contributed recipes
Chana Dal & Peanuts Chutney by Varsha

Tip of the week
Cooking:

Place a folded cloth under any vessel which you have to whip in. You will have a better grip of the vessel since it will not slip over the work surface. This holds good while mixing cake batter, icings, whipping, etc.
Health:
To get rid of dandruff, add one part water to one part vinegar and apply to scalp. Wash after half an hour. Repeat this weekly for good results.

Cookery term
Simmering:

Cooking in liquid which is heated to just below boiling point.