Carrot-Coconut Cupcakes
Beat together:
1½ cup oil
1 cup brown sugar 4 eggs
1 tsp vanilla essence
Add:
2 cups self-raising flour ½ cup desiccated coconut 1 tsp bicarbonate of soda 1 tsp freshly grated nutmeg 2 tsp cinnamon powder 4 cups grated carrots
½ cup nuts of your choice
Mix well and then fold in grated carrots, half cup mixed walnuts and pecan nuts and half cup raisins.
Separate the mixture into 24 cupcake cups.
Bake in a preheated oven at 180ºC for about 14 minutes or until a toothpick comes out clean when cake is pierced.
Ice once completely cool. Icing: 3-4 cups icing sugar mixed into a smooth icing with 125g butter or margarine (I use Flora margarine – stays super soft and makes me feel a little more health conscious) and 2 Tbs coconut cream or full cream milk.
Ice cake when cake is completely cooled.
Roast ½ cup desiccated coconut in a hot pan until golden brown and sprinkle over icing when cooled.
You can use this recipe to make a whole cake instead of cupcakes.
Dough:
3 cups flour
3 tbs oil
1 tsp salt
1 tsp sugar
1 tsp baking powder
Extras:
+/- ¼ cup melted butter or ghee 3 tsp Maizena
Rub all dough ingredients above to form breadcrumb texture.
Add enough freshly boiled water to make a soft dough.
Knead for about 5 minutes. Cover with damp cloth and leave for about 15 minutes to rest. Divide dough into 3 equal parts. Roll each into equal-sized circles (about 20cm diameter). Place 1 circle on work surface, brush with melted butter and then sprinkle 1 tsp Maizena over evenly and top with another circle. Repeat once more.
When you have the third and last circle on top, before buttering, roll the stack to about 35cm in diameter.
Now butter the top circle and sprinkle remaining Maizena. Roll stack into a tight Swiss roll.
Slice into 2cm to 3cm slices, flatten each slice, flour and roll like with normal rotis (not too thin).
Fry or toast as normal. Add melted margarine/butter/ghee when frying or toasting if you like it more rich. 1kg cleaned, shelled, rinsed and drained prawns
+/- ¼ cup oil
+/- ¼ butter
2 chopped onions
5 green chillies (more or less depending on your taste)
½ tsp jeera seeds
2 sprigs curry leaves
4 cloves crushed garlic
1 tsp ginger and garlic paste 1 tbsp of chilli powder
2 tbsp masala
½ tsp turmeric
1 tsp dhania jeera powder ½ can chopped tomatoes
½ can tomato purée
Flash fry prawns in hot oil and butter mix (equal amount oil and butter) until sealed.
Do a little at a time and don’t overcrowd the pan. Remove prawns and use same oil (add extra oil if necessary) and chopped onions, green chillies (more or less depending on your taste), jeera seeds, curry leaves, crushed garlic and ginger, and garlic paste. Add chilli powder, masala, turmeric and dhania jeera powder once onion is fried, and cook on low for about 5 minutes. Add canned tomatoes and tomato purée, and cook for about 10 minutes on medium heat. Add prawns to chutney, mix well and cook on medium heat for about 10 minutes until prawns are perfectly cooked through.