Classic Carrot Cake

Butter - for greasing the pans

Pecans - 2 cups (8 ounces), separated

All-purpose flour - 2 cups, plus extra for dusting the pans

Baking powder - 2 teaspoons

Baking soda - 2 teaspoons

Cinnamon - 1 teaspoon

Kosher salt - 1 teaspoon

Vegetable oil - 1 cup

Buttermilk - 1/2 cup

Pure vanilla extract - 1 1/2 teaspoons

Large eggs - 4

Sugar - 2 cups

Carrots - 1 pound, peeled and roughly shredded

Preheat the oven to 325°F. Grease two 9-inch cake pans with butter and line the bottoms with parchment paper. Butter the parchment and dust the pans with flour.

Arrange the pecans on a baking sheet and toast them for 8 minutes until they release a fragrant aroma. Allow them to cool, then chop finely.

In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In another small bowl, mix together the oil, buttermilk, and vanilla. In a large bowl, use an electric mixer to beat the eggs and sugar on high speed until the mixture is pale, about 5 minutes. Incorporate the liquid mixture, then gently mix in the dry ingredients until just combined. Fold in the carrots and half of the pecans. Pour the batter evenly into the prepared pans and bake for 55 minutes to 1 hour, until the cakes are springy and golden. Allow the cakes to cool on a rack for 30 minutes before removing them from the pans to cool completely.

For the Frosting:

Unsalted Butter - 2 sticks, softened

Cream Cheese - 2 packages (8 ounces each), softened

Pure Vanilla Extract - 1 tablespoon

Powdered Sugar - 2 cups

n a large bowl, beat the butter and cream cheese with an electric mixer on high speed until light, about 5 minutes. Add the vanilla, then gradually mix in the powdered sugar at low speed until blended. Increase the speed to high and beat until the frosting is light and fluffy, about 3 minutes.

Remove the parchment paper and place one cake layer upside down on a plate. Spread a slightly rounded cup of frosting over it. Place the second cake layer on top, right side up. Cover the top and sides with the remaining frosting and sprinkle with the remaining pecans. Chill the cake in the refrigerator for about 1 hour before slicing and serving.

Iffa Chicken

For the marinade:

Boneless Chicken Thighs - 543g

Whisked Low-Fat Curd - 100g (½ cup + 1½ tbsp)

Ginger-Garlic Paste - 1 tbsp

Kashmiri Chili Powder - 1 tsp

Turmeric Powder - ¼ tsp

Coriander Powder - 1 tsp

Pepper Powder - ½ tsp

Garam Masala - ½ tsp

Vinegar - 1 tsp

Salt - as needed

In a large bowl, combine curd, ginger-garlic paste, chili powder, turmeric, coriander, pepper, garam masala, vinegar, and salt. Add the chicken and mix until it is thoroughly coated. Allow it to marinate for at least 1 hour, or overnight for optimal flavor.

For the white sauce:

Boiled Egg Whites - 2

Low-Fat Cheese Slices - 1¼ (≈25g)

Skim Milk - ¼ cup + 1 tbsp (60ml)

Vinegar - 1 tsp

Garlic Cloves - 2

Salt - A pinch

Sugar (Optional) - ½ tsp

 Blend the egg whites, cheese, skim milk, vinegar, garlic, salt, and sugar until the mixture is smooth, creamy, and slightly tangy. Set aside.

For cooking:

Total Oil Spray - 1 tsp

Chopped Coriander Leaves - for garnish

Heat a nonstick pan and spray with oil. Place the marinated chicken in the pan and cook on medium-high heat for 4–5 minutes per side until golden brown. Reduce the heat, cover, and cook for an additional 4–5 minutes until the masala thickens, forming a rich gravy base.

Evenly pour the sauce over the chicken. Cover and cook on low heat for 2–3 minutes, allowing the sauce to coat and thicken gently.

Garnish with chopped coriander. Serve hot with millet rotis, red rice, or sautéed vegetables.

Chilli Chicken

https://www.youtube.com/watch?v=UhSlMykeesQ