The Art of Simplicity

          (This dessert is ideal to make in the winter season) 1. Take a small 250ml tetra pack of Amul fresh cream (with 25% fat content) and keep in the fridge for 2-3 hrs along with a bowl and whisk. Once it becomes becomes chilled, take out the tetra pack and without shaking it much, empty the cream in the chilled bowl and start whisking with hand or an electric beater.(Try not to pour in the water part that comes out of the pack) 2. Keep beating till the cream becomes thick; this process is a bit tedious so keep patience as this may take upto 15-17 mins. When you're half way through, add 4 tbs icing sugar and whisk. Your whipped cream will be ready when you can see stiff peaks forming. 3. Take out 1/4 of the cream and to the rest add 1 tbs of strawberry essence and colour. Also add to it 1tsp of vanilla extract and whisk for a minute. Add finely chopped pieces of fresh strawberry fruit and gently mix with hand.(I used 10 strawberries for two portions of thi...

1. For the cake: Take one cup of wholewheat flour in a bowl, add 2 tsp of cinnamon powder, 1/2 tsp baking soda, 11/2 tsp baking powder and mix it. In another bowl, add 1/2 cup vegetable oil, 1 cup brown sugar and beat softly with a hand blender; add one egg (at room temperature) and beat and then add another egg and beat nicely for a smooth mixture. Add 1 tsp of vanilla extract and half cup of finely chopped walnuts and cashew nuts. 2. Add the dry ingredients to the wet ingredients and one cup of finely grated carrots(red carrots are ideal as they are naturally sweet) and mix the ingredients thoroughly but make sure not to over mix. The velvety batter will look somewhat like this- 3. Pour the batter in a greased tin and bake for 45 minutes at 180 degree celsius. 4. For Cream-cheese frosting: Take half a litre full cream milk and bring it to a boil, add the juice of one whole lemon so that the milk curdles; this will take around 5-10 minutes, after the milk curdles and gives a cottage c...