Indiansummerbake Recipes
INDIAN SUMMER CAKES
Beautiful Indian summer dessert served after a fall meal - chocolate cake baked using Betty Crocker® white cake mix and golden yellow and orange food colors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 6-count nonstick muffin top pan with cooking spray. Make cake mix as directed on box, using water, oil and egg whites.
- Divide batter evenly among 3 medium bowls. Stir melted chocolate into 1 bowl. Stir yellow food color into second bowl. Stir orange food color into third bowl. Starting with chocolate batter, dollop 1 tablespoon of each color batter into each muffin top cup. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
- Bake 10 to 12 minutes or until golden brown around edges. Cool 5 minutes; remove from pan to cooling rack. Cool completely. Repeat with remaining batter to make additional 12 muffin tops.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
INDIAN BREAKFAST RECIPES | NORTH & SOUTH INDIAN VEGETARIAN BREAKFAST IDEAS | QUICK & HEALTHY BREAKFAST
Indian breakfast recipes given below are some of my favorite; they are easy-to-make, healthy, and quick to prepare.
Provided by Kushi
Categories Breakfast
Number Of Ingredients 4
Steps:
- First you will have to soak rice and dal.
- Blend or grind the dosa batter and ferment 8 hours or oevrnight.
- Next morning you can make different varieties of dosas and idlis. More detailed tips and tricks are shared in a separate post here.
INDIAN SUMMER BAKE
What a flavor combo! Thinly sliced ripe tomatoes, zucchini and potatoes are sparked with garlic for extra taste, then baked to perfection.
Provided by surus
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375o. Lightly grease a 9x13 shallow baking pan with one T. olive oil.
- Cut the vegetables into very thin slices crosswise. Coarsely chop the garlic.
- Lay sliced potatoes along the bottom of the pan, overlapping the slices by half. Drizzle w/ 1 T. olive oil and sprinkle with salt and pepper.
- Cover the potatoes with the zucchini. Drizzle with another T. of olive oil. Sprinkle with salt, pepper, garlic, 1/4 C parsley and the lemon zest.
- Next, cover the zucchini with the sliced tomatoes, the remaining T. of olive oil, pepper and the remaining parsley.
- Bake for 50 minute to 1 hr., or until the potatoes are tender when pierced with a knife. Serve hot or at room temperature.
Nutrition Facts : Calories 99.9, Fat 4.7, SaturatedFat 0.7, Sodium 10.1, Carbohydrate 13.4, Fiber 2.2, Sugar 1.9, Protein 2
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