"ArchanasKitchen" news and stories

For months I have been itching to try Archana's Spiced Carrot Cake, a sweet treat that is pumped up with the addition of ground cardamom. I'd been leaning on my banana bread recipes for those moments when a sweet, but not sugar-saturated treat was in order, but it was time for a change.

When you have all the ingredients prepared, this is a great, simple recipe that yields solid, tasty results. The cardamom gives this nice, subtle push of flavor that sets this mix apart. But be warned -- it's a pain in the arse to grind it. I bought some over the summer, but this was the first time I used some. The shells are very stubborn, and a lot of effort will give you just a bit of appropriately ground spice. I heated it with my cast iron skillet and then used a mortar and pestle and my coffee grinder to get the powder. It took a while since the cardamom is so light that it flies above the blades. If you want speed, I suggest some pre-ground cardamom.

But the result is a treat. It was the middle of the night, and I was too impatient, so I just ripped chunks off and ate them warm, without a glaze or confectioners sugar -- both of which would really make this cake. But without, it's still nice and light, moist, and great for a quick nibble.

If you're a sucker for veggies on bread, and love how-to's that keep you from buying extra cooking utensils and products, you've got to check out the two latest posts over at Archana's Kitchen.

First, she's shared a coal smoking method that allows you to get the tandoor taste on your gas stove. That is, if you're lucky enough to have a gas stove. She says: "You will get the feel and aroma that the food has just come out of the coal grill or a tandoor." All it takes is the gas stove, a cup to put inside the pot, one coal, and some ghee.

Secondly, there's a tasty recipe for Smoked Baby Corn Bruschetta. Being smoked it, of course, requires the coal smoking method, but I'm sure this recipe would also taste really great without the added step. It's corn, tomatoes, basil, and goat cheese.