- 3 cups sifted white flour
- 1 tsp salt
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- 3 cups grated golden delicious apples
- 2 tsp baking soda
- ½ cup butter
- 2 cups sugar
- 2 eggs
- 1 cup chopped nuts
- ½ cup finely chopped walnuts (for garnish)
Lemon Butter Frosting (recipe follows)
- Grease and flour two 9 x 1½ inch cake pans or one 13 x 9 inch Baking pan. Preheat oven to Moderate (350 degrees)
- Sift flour, salt, cloves and cinnamon onto wax paper.
- Combine grated apples with Baking Soda in a medium size bowl.
- Beat butter, sugar and eggs in a large bowl with electric mixer on high until well blended and fluffy.
- Stir in flour mixture alternating with apple mixture, beating between addition until batter is smooth. Stir in nuts. Pour into prepared pans.
- Bake for 30 min. for layers or 40 min. for the larger pan, or until centre springs back when lightly pressed with fingertip.
- Cool completely in a pan on a wire rack
- Fill and frost with Lemon Butter Cream or for larger layer, frost top and sides; pat finely chopped walnuts around side of cake, if you wish.
Lemon Butter Frosting
- 4 oz butter
- 1 lb icing sugar
- 1 lemon
- In a medium size bowl beat butter until soft.
- Add icing sugar alternating with lemon rind and lemon juice from the lemon until smooth and spreadable..
Raw Goond, Fried Goond, Kas Kas Crushed Almonds and Pistachios
- 1 1/4 lb butter
- 1 lb powder milk
- 1 lb unsweetened coconut
- 4 oz almonds crushed
- 4 oz goond
- 2 cups oil for frying goond.
- 1/2 tsp each, elechi and jeifer
- 2 cans condensed milk
- 1/4 cup crushed almonds and pistachio
- 2 tbsp kas kas(poppy seeds)Instructions
- In a medium saucepan melt the butter, add the powder and mix well.
- Put the saucepan in the preheated 350 degree oven. Every 15 minutes take it out mix and return the saucepan to the oven. Repeat it 2 more times. The mixture will be light brown in colour.
- Bake the coconut in the oven at 350 degree till light golden colour, about 20 minutes.
- In a wok heat the oil to 350 degrees and fry the goond
- Add the nuts, goond, elechi, Jeifer and saffron and the condensed milk to the saucepan and mix.
- Return the saucepan to the oven and cook for another 15 minutes.
- Pour the mixture in a 13 x 9 inch cake tin, smooth the top, sprinkle with almonds, pistachio and kas kas.
- Let it set overnight.
- Cut the Pak in squares and serve.
Pak can be stored in an airtight container in the fridge for a month.
This soup is a favorite in South India
- 2 level tbsp coriander seeds
- 1 level tbsp cumin seeds
- 1 level tbsp aniseed seed
- 1/4 level tsp fenugreek seeds
- 1 1″ cinnamon sticks
- 2 tbsp canola oil
- 2 medium onions, peeled and chopped
- 2 carrots, peeled and roughly chopped
- 2 tbsp green masala
- 5 oz masoor daal, washed
- 3 large tomatoes, roughly chopped
- 1 lt water(4 cups)
- 1 can coconut milk
- 3 tbsp cooked rice
- lemon juice to taste
- 1 tsp salt
- Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
- Grind into a powder in a small grinder or with a mortar and pestle.
- Heat the oil in a pan, add the onions, carrots, green masala, and frey 2 minutes.
- Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
- Cover and cook for 15 minutes or until the vegetables are tender.
- Pour into a blender or food processor and blend.
- Add the coconut milk, cooked rice, lemon juice, and salt to the soup
- Serve hot with a toast or cracker.
You can add chicken pieces to the soup before you serve.
Add chicken stock instead of water.