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Introduction

SWEET TREAT Carrot cakes are perceived as healthy

According to the food historians, the modern carrot cake most likely descended from medieval carrot puddings.. In the Middle Ages in Europe, when sweeteners were scarce and expensive, carrots were used in sweet cakes and desserts. In Britain carrot puddings often appeared in recipe books in the 18th and 19th centuries. Such uses were revived in Britain during the second World War, when the Ministry of Food disseminated recipes for carrot Christmas pudding, carrot cake, and so on and survive in a small way to the present day. Indeed, carrot cakes have enjoyed a revival in Britain in the last quarter of the 20th century. They are perceived as `healthy' cakes, a perception fortified by the use of brown sugar and wholemeal flour and the inclusion of chopped nuts, and only slightly compromised by the cream cheese and sugar icing which appears on some versions.

Before developing a new pudding-included carrot and spice cake mix, Pillsbury researched carrot cake in depth, even staged a nation-wide contest to locate

America's first-published carrot cake recipe. Today carrot cakes are a delicacy had during teatime and flavoured with cinnamon. Around the word it is appreciated and evening our own country the carrot cake is an all time favourite.

Could you give me the recipe for Garlic chutney?

Manoj D. Agarwal
Secunderabad

Garlic chutney

Ingredients: Garlic (peeled) - 100 gms, onions (chopped) - 50 gms, tomatoes - 100 gms, tamarind - 20 gms, chana dal - 25 gms, urad dal - 25 gms, cumin seeds - 10 gms, salt to taste, jaggery - 20 gms, turmeric powder - 5 gms, red chilli (whole) - 15 gms

Tempering: Mustard seeds - 5 gms, cumin seeds - 5 gms, chana dal - 5 gms, red chilli (whole) - 8 to 10, refined oil - 50 ml

Method: In oil, crackle urad dal, chana dal, cumin and red chilli whole. Sauté peeled garlic and chopped onions. Add turmeric powder. Cook chopped tomatoes till soft. Add tamarind extract and cook it. Make a fine paste using a hand blender. Give it a tempering of mustard seeds, cumin seeds, chana dal, and red chilli whole. Season it with salt.

Paratha pleasure

Can you please give me the recipe for Gobi or Aloo paratha?

M. Nisha
Secunderabad

Gobi paratha

Ingredients:

For the dough: Whole wheat flour - 1 kg, salt - 5 gms, water - 300 ml; For the stuffing: Fresh cauliflower florets - 500 gms, ginger (chopped) - 20 gms, green chilli (chopped) - 25 gms, coriander (chopped) - 30 gms, jeera powder - 15 gms, red chilli powder - 5 gms, salt to taste, ghee - 100 ml

Method: Make a soft dough using whole wheat flour, salt, and water. For the stuffing, wash and grate cauliflower florets. Add chopped coriander, green chilli, and ginger. Make small rounds of the dough. Roll them and put the cauliflower stuffing inside. Second roll them and shallow fry on the griddle using desi ghee. Cook till lightly coloured on both the sides.

Aloo paratha

Ingredients: For the dough: Whole wheat flour - 1 kg, salt - 5 gms, water - 300 ml; For the stuffing: Potatoes (boiled) - 500 gms, ginger (chopped) - 20 gms, green chilli (chopped) - 25 gms, coriander (chopped) - 30 gms, jeera powder - 15 gms, red chilli powder - 5 gms, salt to taste, ghee - 100 ml

Method: Make a soft dough using whole wheat flour, salt, and water. For the stuffing, grate boiled potato. Add chopped coriander, green chilli, and ginger. Make small rounds of the dough. Roll them and put the potato stuffing inside. Second roll them and shallow fry on the griddle using desi ghee. Cook till lightly coloured on both sides.

Write to Metroplus Foodline column to clarify all your doubts on food. The queries can be mailed to hydmetro@thehindu.co.in Or snail mail to Foodline, Metroplus desk, THE HINDU Begumpet Road, Hyderabad - 500 016. Or call between 11 a.m. and 6 p.m. on 23403902

PRADEEP KHOSLA
Executive Chef Taj Krishna

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