Foodies goodies recipies

  Eggless Red Velvet Cake Ingredients: 2 cups all-purpose flour 2 tablespoons cocoa powder 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1/2 cup vegetable oil 1 tablespoon white vinegar 1 teaspoon vanilla extract 1 teaspoon red food coloring For the frosting: 1 cup unsalted butter, at room temperature 3 cups powdered sugar 1 teaspoon vanilla extract 2-3 tablespoons heavy cream or milk Instructions: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the buttermilk, vegetable oil, vinegar, vanilla extract, and red food coloring. Gradually add the wet ingredients to the dry ingredients, and mix until just combined. Divide the batter evenly between the prepared pans and smooth out the tops. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the cente

  Pista (Pistachio) Cookies Ingredients: 1 cup all-purpose flour 1/2 cup unsalted pistachios, finely chopped 1/2 cup unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup powdered sugar 1 large egg 1 teaspoon vanilla extract A pinch of salt Instructions: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, combine the flour and chopped pistachios and set aside. In a separate mixing bowl, beat the butter, granulated sugar, and powdered sugar together until light and fluffy. Add the egg, vanilla extract, and salt and mix until well combined. Slowly add the flour mixture to the butter mixture, and mix until just combined. Roll the dough into small balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Press the cookies down slightly with a fork to create a crisscross pattern. Bake the cookies for 12-15 minutes, or until they are golden brown. Let the cookies cool for

  Homemade Brown Oats Bread Ingredients: 3 cups whole wheat flour 1 cup rolled oats 1/4 cup brown sugar 2 teaspoons instant yeast 1 teaspoon salt 1 cup warm water 1/4 cup olive oil 1/4 cup rolled oats (for topping) Instructions: In a large mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, yeast, and salt. Add the warm water and olive oil to the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl and cover with a towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size. Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan and sprinkle the remaining rolled oats on top. Bake the bread for 40-45 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. Remove the bread from the oven and let i

VEGETABLE KORMA Ingredients: 1 tablespoon vegetable oil 1 onion, diced 2 cloves of garlic, minced 1 inch piece of ginger, grated 2 tablespoons korma curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 2 cups mixed vegetables (such as bell peppers, carrots, and peas) 1 cup coconut milk 1 cup water Salt, to taste Fresh cilantro, for garnish Instructions: Heat the oil in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for an additional minute. Stir in the curry powder, cumin, coriander, turmeric, cinnamon, cardamom, and cloves. Cook for 1-2 minutes, until fragrant. Add the mixed vegetables and stir to coat in the spice mixture. Cook for a few minutes, until the vegetables start to soften. Pour in the coconut milk and water, and bring to a simmer. Reduce the heat to low and let the korma simm