Today has been a day of cooking and baking extremes…. I’ve probably told you before that my most favourite Indian curry ever is Madhur Jaffrey’s chicken in a fried onion sauce. In fact, I’m sure I’ve told you!
I’ve made it countless times and always make lots of basmati rice in my trusted rice cooker to go with. I didn’t make the chapatis, but bought them in instead.
Usually I start the curry off by frying the onions in 7 tablespoons of oil, today I decided to try it with just a spay or two of cooking oil, this worked a treat and means that my curry is a kind of low-fat one, but definitely NOT low on taste!
Every time I make it I’m astounded by how easy it is to make and how delicious it is.
Today has also been the day that a batch of low-fat carrot cupcakes have ended in the bin. I do want to bake, but I also want to watch my fat and sugar intake, so I adapted a recipe found in ‘Vegan cupcakes take over the world’, by the way, if you don’t already have this book, you NEED it!
My first mistake was halving the recipe and then trying to work out halves of fractions…have you tried measuring an eighth of a cup of walnuts?
My second mistake was using wholemeal flour instead of white, this probably made the mix more dense.
My third mistake was replacing ALL the oil with apple sauce, I guess I should have replaced just half in order to keep the cupcakes lighter.
I also cut down the sugar dramatically,thinking that the sweetness from the sultanas, carrots and apple sauce would be enough (It wasn’t!)
My lovely daughter pronounced the cupcakes ‘minging’ and tasting of ‘the sink’ ????
Ha ha ha! I need to experiment more!