Caramel Cake, Bhuna Mutton And Macaroni Salad by Zarnak Sidhwa

Ingredients For Caramel Cake:

• Milk 1 cup
• Egg whites 4
• Vanilla essence 2 tsp
• Flour  3 cups
• Corn flour 2 tbsp
• Caster sugar  1 1/2 cup
• Baking powder 4 tsp
• Salt 3/4 tsp
• Unsalted butter 3/4 cup
  
• Cream  3/4 cup
  

For Icing:

• Icing sugar 3 cups
• Light corn syrup 3 tbsp
• Milk 1-1/2 cup
• Unsalted butter 1/2 cup
• Vanilla essence 1 tsp
• Cream  1/2 cup

Method:

1. In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla essence.
2. Mix the floor and corn flour with the sugar, baking powder and salt.
3. Add the butter and the remaining 3/4 cup of milk. Beat until blended.
4. Beat in the egg white mixture in batches.
5. Beat the cream until soft peaks form.
6. Stir a little of the whipped cream into the batter, then fold in the rest.
7. Divide the batter between the 3 greased and lined pans and smooth the tops.
8. Bake at 180 degree C for 25 minutes, until a toothpick inserted in the center comes out clean.
9. Let the cakes cool on a rack for 10 minutes.
10. For the icing, in a saucepan, stir 2 1/2 cups of the icing sugar with the corn syrup and milk.
11. Cook over moderate heat, stiring until the sugar dissolves.
12. Keep warm.
    
13. Sprinkle the remaining 1/2 cup of sugar in a saucepan.
14. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms.
15. Carefully pour the warm milk mixture over the caramel.
16. Cook over moderately high heat, stirring until the caramel dissolves.
17. Stop stirring and cook until the caramel registers 235 degree on a candy thermometer.
18. Remove from the heat.
19. Stir in the butter, vanilla and 1/4 cup of the cream.
20. Strain the caramel into the bowl of a standing mixer.
21. Let cool for 15 minutes.
22. Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.
23. Set 1 cake layer on a plate.
24. Pour enough icing over the layer to cover the top.
25. Top with a second cake layer and cover it with icing.
26. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides.
27. Working quickly, use an offset spatula to spread the icing gently around the cake.
28. Let the cake stand for 2 hours to set the icing before serving.
    

Ingredients For Bhuna Mutton:

• Mutton pieces 1/2 kg
  
• Dry coconut 1/4 cup
  
• Scraped coconut 1/4 cup
  
• Coriander seeds 4 tbsp
  
• Fennel seeds  1/2 tsp
  
• Ginger 1 inch piece
  
• Green chilies 2
  
• Coriander leaves  1/2 cup
• Onions chopped 4 medium
  
• Garlic  15 cloves
  
• Cinnamon 1 inch piece
  
• Cloves  4-5
  
• Black peppercorns 5-6
  
• Caraway seeds 1/2 tsp
  
• Poppy seeds  1 tsp
  
• Fresh mint leaves  15-20
• Cashew nuts 4-5
  
• Turmeric powder 3/4 tsp
  
• Red chili powder 1 tbsp
  
• Oil  4 tbsp
  
• Salt  to taste

Method:

1. Grind coriander seeds, fennel seeds, ginger, green chilies, coriander leaves, one onion, garlic, dry coconut, fresh coconut, cinnamon, cloves, peppercorns, caraway seeds, poppy seeds, mint leaves, cashew nuts to a fine paste with sufficient water.
2. Add turmeric powder, chili powder, one tbsp oil and salt to the mutton pieces and mix well.
3. Set aside in the refrigerator for two hours to marinate.
4. Heat the remaining oil.
5. Add the remaining onions and saute till golden brown.
6. Add the masala and saute till oil separates.
7. Add the marinated mutton and saute.
8. Add water, cover and cook till done.

Ingredients For Macaroni Salad:

• Elbow macaroni 1 cup
  
• Sweet corn 1 cup
  
• Carrots  2
  
• Tomatoes 2-3
  
• Capsicum 1
  
• Olive oil 2 tbsp
  
• vinegar  2 tbsp
  
• Salt  to taste
• Black pepper as required
  
• Dried basil  a pinch

Method:

1. Place the macaroni, corn, tomatoes, carrots and capsicum in a bowl.
2. Mix together the olive oil, vinegar, salt and peppercorns in a separate bowl.
3. Pour the dressing over the salad and toss well to mix.
4. Sprinkle with the dried basil.
5. Chill and serve.