Monthly Archives: February 2015

Lemon Frosted Apple Cake


  • 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)


  1. Grease and flour two 9 x 1½ inch cake pans or one 13 x 9 inch Baking pan. Preheat oven to Moderate (350 degrees)
  2. Sift flour, salt, cloves and cinnamon onto wax paper.
  3. Combine grated apples with Baking Soda in a medium size bowl.
  4. Beat butter, sugar and eggs in a large bowl with electric mixer on high until well blended and fluffy.
  5. Stir in flour mixture alternating with apple mixture, beating between addition until batter is smooth. Stir in nuts. Pour into prepared pans.
  6. Bake for 30 min. for layers or 40 min. for the larger pan, or until centre springs back when lightly pressed with fingertip.
  7. Cool completely in a pan on a wire rack
  8. 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
  1. In a medium size bowl beat butter until soft.
  2. Add icing sugar alternating with lemon rind and lemon juice from the lemon until smooth and spreadable..

Topra Pak 3

                                                       Topra Pak

                      Topra Pak

         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
  •                  saffron
  • 2               cans condensed milk
  • 1/4            cup crushed almonds and pistachio
  • 2               tbsp kas kas(poppy seeds)Instructions
  1. In a medium saucepan melt the butter, add the powder and mix well.
  2. 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.
  3. Bake the coconut in the oven at 350 degree till light golden colour, about 20 minutes.
  4. In a wok heat the oil to 350 degrees and fry the goond
  5. Add the nuts, goond, elechi, Jeifer and saffron and the  condensed milk  to the saucepan and mix.
  6. Return the saucepan to the oven and cook for another 15 minutes.
  7. Pour the mixture in a 13 x 9 inch cake tin, smooth the top, sprinkle with almonds, pistachio and kas kas.
  8. Let it set overnight.
  9. Cut the Pak in squares and serve.

Pak can be stored in an airtight container in the fridge for a month.

Mulligatawny Soup

This soup is a favorite in South India

Mulligatawny Soup
Mulligatawny Soup

  • 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


  1. 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.
  2. Grind into a powder in a small grinder or with a mortar and pestle.
  3. Heat the oil in a pan, add the onions, carrots, green masala, and frey 2 minutes.
  4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
  5. Cover and cook for 15 minutes or until the vegetables are tender.
  6. Pour into a blender or food processor and blend.
  7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
  8. Serve hot with a toast or cracker.

You can add chicken pieces to the soup before you serve.
Add chicken stock instead of water.