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Eggless Vanilla Sponge Cake
Eggless Vanilla Sponge Cake
for a basic egg less version of vanilla cake as I've already posted a egg version of vanilla cake. And this recipe from Nita Mehta cookbook is sure a keeper. It comes out perfect every time. I made this before new year eve and could reserve only 2-3 pieces for click sake after the distribution to neighbors and friends. Ingredients: Maida - 1 and 1/2 cups (225 gms) Thick Curd - 1 cup (250 ml) Granulated Sugar - 3/4 cup (200 gms) Baking soda - 1/2 tsp Baking powder - 1 and 1/4 tsp Cooking oil - 1/2 cup (125 ml) Vanilla essence - 1 and 1/2 tsp Milk - 1 tbsp (just for brushing the top) Method: Sieve maida twice and keep aside.Cream sugar and curd until sugar completely dissolves. Add baking powder, baking soda to the creamed mixture and mix well.
Leave aside for 5 mins and you can see the bubbles appearing. Now add vanilla essence,cooking oil and mix well.
Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whipper until creamy and thick.Preheat oven to 200 deg C for 10mins. Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.
Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 30-35 mins or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tbsp milk, 10mins before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10mins, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy!
Have updated the pics with stepwise. I baked this cake in a round cake tin for hubbys bday as this is his favourite cake :) You can use a loaf pan and bake the cake too. The cake is moist and very soft , which keeps the same softeness and moistness for a week. My Notes: Do not try to reduce oil and curd, I tried once to reduce oil and the cake was a great flop ;) But still there is one way add 1 and 1/4 cups of curd and 1/4 cup oil, I assure you with the same results. Also after the batter is ready, dont allow the batter to sit for more than he preheating time as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she kept the batter for 30mins after mixing. And while inserting fork or toothpick try checking in the center if its cooked completely or not.If suppose even after the specified time, the center of the cake isnt cooked and is slightly sticky?! dont worry just cover the top of the cake with butter paper and bake it for 5more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the center will be cooked perfectly. Dont doubt on using curd, the taste of curd is totally not shown in the cake. You can use homemade curd or use nestle curd which is very thick and works good too. You can use icing sugar too, I used normal sugar only. I felt 3/4 cup of sugar was enough but the orginal recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar. As I always mention select a pan such that the batter is close to 3/4th of it or slightly above 1/2 of it. And the time for baking depends on the cake pan and oven too mine got baked in exactly 35mins.
Chinese Veg Fried Rice - Restaurant Style I've already posted veg fried rice recipe long before and as I promised I didnt take out the 'close to restaurant style' as however I tried I coudnt reciprocate the exact restaurant taste. Finally after watching a tv show, watching a chef making it live at wangs kitchen and trying out 2-3 times I can confidently say I have got my kind of chinese veg fried rice - restaurant style. Ingredients: Basmati rice - 1.5 cups [Any long variety basmati rice I used seraga samba rice] Carrots - 2 small finely chopped Beans - a fistful finely chopped Cabbage - 1/4 cup Onions - 1 medium sized chopped Spring onions - a handful Capsicum - 1 chopped finely Ginger garlic paste - 1 tbsp Soya sauce - 1 tbsp Chilli sauce - 1 tsp Pepper - 2 to 3 tsp [I used freshly ground pepper powder]
Method: 1. Rinse rice and pressure cook it with required water till rice grain is seperated. Add a tsp of olive oil and spread out the rice in a plate, keep aside. This makes the rice nonsticky while mixing. Chop the veggies finely lengthwise or cubes. 2. Heat oil and olive oil in a kadai, add onions saute for 2mins and then add chopped garlic and saute till onions turn light brown. Then add ginger garlic paste and fry for 2mins. 3. Add carrots, beans and cabbage and saute till they shrink and raw smell leaves. Add capsicum,spring onions saute with the veggies for 2mins then add soya sauce and chilli sauce keeping in high flame. Keep stirring continuously for 10 seconds, then simmer until the veggies are well blended with the sauce.
4.
Once the veggies are cooked, add pepper powder and mix well. Do not add water, as the veggies will become soggy instead on crunchy. Add required salt and mix well.
5. Now add the cooked rice and mix well. Let the rice fry for another 3-4 mins . Garnish with spring onions
and switch off. Serve hot with tomato sauce or gobi manchurian. Notes : Olive oil is the main secret, so dont skip it. It gives a unique restaurant flavour and taste. Also spring onions gives a good amout of chinese flavour to the fried rice. Eggless Custard Powder Snack Cake - Step by Step Recipe I tried this cake long back and was totally impressed with it. This recipe is a winner as it withstood my experiment ;) Yes as usual I reduced the butter totally and the cake came out just awesome. Most of the time I make sure my baked goodies are low fat so that we dont feel the guilt of enjoying them but yeah there are exceptions always....:) After my successful try with custard powder in biscuits I went ahead with this custard powder cake as I got very tempted seeing in many blogs. But when I saw it in Divyas blog I tried it the same day as I cudnt resist myself anymore.....:)
Eggless Custard Powder Snack Cake Recipe: Recipe Reference : Divyas Cook Book Ingredients: Maida / All Purpose flour - 1 and 1/2 cups (225 gms) Vanilla flavoured Custard Powder or Cornflour - 3/4 cup (100 gms)
Baking powder - 1 1/4 tsp Granulated Sugar - 3/4 cup (200 gms) Vanilla extract - 1/2 tsp (only if you are using cornflour else skip it) Butter - 2 tbsp Milk - 1 and 1/2 cups (375 ml)
First add milk in a bowl add butter mix well.Next add vanilla essence and mix again with a whisk.
Then add the sugar, mix till it completely dissolves. Alternatively you can powder the sugar and then add so that it dissolves quickly. Sieve maida, custard powder and baking powder then add them to the milk butter mixture. Sieving is always done to avoid any dust particles and also to ensure even spread of the baking powder.
Mix until a creamy batter shown below is formed. Then grease a baking pan(I used a 4X4 inch cake pan) with a butter paper and pour the batter into it. Preheat the oven to 180 deg C for 10mins and bake the cake for 3540mins. Test by inserting a toothpick in the middle of the cake before you switch off.
Cool it completely for atleast 20mins then cut into pieces. I halved the orginal recipe and choose a smaller pan accordingly. My Notes: As I wanted a low fat version I used demerara sugar so my cake was a little brown in color.You can use normal sugar too. Since my cake mould was a bit smaller , my cake was done in 40mins. But the orginal recipes says it might take 45mins and might extend upto an hour depending on the oven type and cake mould you use. I have reduced the butter totally and added more milk instead. The result was a very soft tasty cake.
As the name says snack cake, the sweetness is slightly lower than the usual cakes. So you can increase the sugar to 1 cup if you prefer a sweeter cake. The top and bottom slightly browns up giving it a golden yellow in the middle.
I just topped up with some left over choco chips. It is a perfect snack time cake as the sweet is very mild making it ideal with a cup of coffee or tea. The cake was over the same day I baked it so I can promise you on the taste.
The custard flavour gives a very nice flavour to this cake.If you dont have custard powder just substitute it with cornflour and vanilla essence and it gives the same result. When I started trying out custard powder I disliked the taste but slowly started liking it and now have been trying many pudding combinations using it. This Blog
Wednesday, January 13, 2010 Sugarfree Dates, Oats and Nuts Fudge (Bars) Anudivyas nutty energy balls was on my todo list for long and I finally came out with this completely healthy and yummy fudge! The oats and nuts combo is packed fully with nutrients, fiber and protein.
Sugarfree Dates, Oats and Nuts Fudge Recipe - Ingredients Instant Oats - 1 cup Mixed nuts( I used a combination of almonds, peanuts and walnuts) - 1/2 cup Dates - roughly 13 Ghee / Oil - reqd to shape them Cardamom powder - a pinch (optional)
Method: 1. Dry roast oats for 2-3 mins until nutty aroma arises.Allow it to cool down and powder the oats in a mixer.Set aside. 2. Now grind the nuts to a coarse powder seperately . Grind the dates to a smooth paste seperately. 3. Mix all the ingredients together, add ghee / oil enough to roll them to a dough.Then press the dough with chapathi roller kept in between butter paper. Press firmly to flatten it. Then cut into squares and store in a clean airtight container and enjoy your guilt free snack!
This keep well for about 3-4 days in room temperature itself. You can have this as a snack or even for breakfast.
My Notes: You can also use milk instead of ghee but the shelf period is less when milk is used. You can also roll them into balls or the shape you prefer. Ingredients 1 cup Raw Rice
1/2 cup Green Gram Dal 1 cup Milk 3 cups Jaggery (powdered) 4 tbsp Ghee 2 tbsp Cashewnuts 2 tbsp Raisins 5 no Cardamoms (powdered) 2 no Cloves (powdered) 1 small piece Nutmeg (grated or powdered) A pinch of Saffron 2 1/2 cups Water Method 1. Roast dry the green gram dal for a couple of minutes. 2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. 3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. 4. Strain the jaggery to remove the dirt. 5. Put the syrup once more on the heat and stir till it becomes slightly sticky. 6. Add the cooked rice and dhal. 7. Heat the 4 tbsp ghee. 8. Fry the cashewnuts and raisins and add to the pongal. 9. Add the powdered cardamoms, cloves nutmeg and saffron. 10. Mix well and serve hot. Ingredients Raw Rice -300 gms Moong Dal (yellow or green) 100 gms Hing powder -Half tsp Cummin Seeds- one or two tsp Black pepper- 10 to 12 Cashew nuts-10 no Ginger- 1 inch piece Turmeric powder- half tsp (optional, if you like the colour) Clarified Butter or liquified Ghee- four tbsp Curry Leaves- 10 no (optional) Salt- to taste Method 1. Heat Kadai. Dry roast rice and moong dal till they turn hot to touch. 2. Transfer the rice and dal to a container and wash three times in fresh water. 3. Add water four times the quantity of rice and dal and add salt. 4. Pressure cook for four whistles. 5. In a kadai dry roast cummin seeds and pepper for 2 minutes and powder coarsely. 6. Chop the ginger finely and keep aside. 7. Add one table spoon of ghee in the kadai and roast the cashew nuts (halved) till they turn light brown. 8. Add ginger, powdered cummin seeds, hing powder, turmeric powder and curry leaves and roast for a minute. 9. Take out the cooked rice and dal mix and mash well using a masher. 10. Add all the prepared ingredients and mix well with remaining ghee. 11. Rice Pongal is ready and can be served with coconut chutney.
The very famous Carrot Halwa...who hasn't heard of it. It is a traditional Punjabi dessert packed with loads of Vitamin A. Here is a quick and easy 4 ingredients recipe. Love the colour and taste of this halwa.
Carrots 8-10 medium Almonds 5-6 Condensed Milk 1 can (400gm) Sugar 3/4 cup
METHOD Peel, wash and grate carrots. Pressure cook carrots along with sugar on low flame. Cook without water (1 whistle). Blanch almonds in cup water for 5 minutes. Drain cool and slice them thin. Add condensed milk to the carrots and let it cook till it gets fully absorbed (in an open cooker). Garnish with sliced almonds. Serve hot/ refrigerate for 1 hour and serve. Tips: You can add 1 liter milk instead of condensed milk. But cook in an open pan till the milk fully evaporates and the carrot is cooked. Raisins / Cashews can be used instead of Almonds. Chicken 65 The famous Chicken 65 is a quick and spicy chicken fry. The story behind this name are many and fun to read. All claiming the right to the name. But the only thing that matters to us foodies is the recipe behind it and that it is one of the best starters in a party (Non-Veg category). The secret behind this snack is the spices and the marination. The chicken is marinated in spices and flavoured with curry leaves. I usually don't make much of fried stuff but once in a way I love to see my kids come running to me to take their share without me running behind them. :) INGREDIENTS Chicken - 1 kg Lime - 1 big Eggs - 2 Turmeric - 3/4 tsp Ginger paste - 2 tbsp Garlic paste - 2 tbsp Kashmiri Chilly powder - 1 1/2 tbsp Garam masala - 1 1/2 tsp Gram Flour - 2 tbsp Curry leaves - 2 sprigs (finely chopped) Red food colour - a pinch (optional) Salt - to taste Oil - for deep frying
METHOD Chop the chicken into small pieces. Marinate it with all the ingredients for minimum 1 hour. The more time the better. Deep fry and transfer it to a strainer/plate lined with kitchen tissue. Serve hot with lemon wedges and onion.
Tips:
Marinate for 2 hours or even the day before and refrigerate for best results. 19 August 2011 Beetroot Carrot Dates Achar/ Beetroot Pickle - Onam Sadhya Vibhavangal 6 How about having a tongue tickling spicy and sweet pickle as a starter for your meal? Hmmm..I can see everyone slurp..:) I have had umpteen number of sadhyas and this pickle is an inseparable part of it. Just look around and everyone is just enjoying the pickle. Like we say kuch katta kuch meetta. This is served on the left side corner of the plantain leaf/Vazhayila. Its a breeze to prepare and is best when prepared the day before use. In one hour time itself the pickle starts emanating that nice aroma and tastes delicious. I have always loved the taste of this pickle but never had a chance to try it. Just loved making it. Ingredients Beetroot - 2 cups grated Carrot - 2 cups grated Red Chilly powder - 2 tbsp ( alter it as per your spice level) Sugar - 2 tbsp Salt - 1 1/2 tbsp Vinegar - 500 ml Garlic - 1 cup chopped lengthwise (thin long slivers) Green Chilli - 4 chopped Dates - 300 gms Fenugreek Powder (Uluva podi) - a pinch Asafoetida (kaayam podi) - a pinch Split mustard seeds (Kaduku parippu)- 2 tbsp METHOD In a bowl place the garlic. Pour the vinegar on top. Close the bowl with a lid for 5 minutes. Add the grated beetroot. Add the grated carrot. Close it with a lid every time you finish adding an ingredient. Add all the ingredients one by one - chilly, chilly powder, salt, sugar, dates, fenugreek, asafoetida and split mustard seeds. Mix well. Close the lid and keep aside for an hour. Check the taste and add salt, chilly if required. Use it the next day. Tips: You can add more chilly powder or chilly if it is less spicy after 1 hour. Use very dark crimson beetroots for best results Do not forget to close the jar with a well covered lid as the aroma should not escape. Recipe Source: Sias monsoonspice Time taken: to prepare: 10 min to bake: 18-20 min Yields: 25 cookies Ingredients: All purpose flour: 1.5 cups Sugar: 1/2 cup Butter: 1/2 cup (8 tbs/1 stick) Cardamom: 6-7 (powdered) Saffron: 1/2 tsp Nutmeg powder: 1/4 tsp (optional) All spice powder: 1/8 tsp (optional) Baking soda: 1/4 tsp Salt: a pinch (or 1/8 tsp) Milk: 1 tbs
Nan Khatai eggless butter cookies Preparation Method: Warm milk and soak saffron in it. Preheat oven to 350F. Melt butter to room temperature. In a mixing bowl add suga, saffron soaked milk and butter and mix well. Add flour, baking soda, cardamom powder, salt, all spice and nutmeg powder. Knead the dough. Line the baking tray with parchment paper. Take a spoonful of dough and press it slightly to form round cookies. If you have cookie cutter use it form the desired shape. Place the cookies on baking tray such that they are at least 1 inch apart. Bake them for 18-20 minutes or until it turns slightly brown in color. Once done allow the cookies to cool on a wire rack. Enjoy this crispy sweet cookies with hot tea/milk. Tips to cook rice with grains nicely separated: Wash and clean rice. Drain the water and leave it aside. Meanwhile heat one tsp of oil (for 1 cup of rice). Add washed rice and fry for 2 -3 minutes on low flame. Switch off the stove and allow it to cool (for sometime). Add 1.25 1.5 cups of water (for 1 cup of rice) and pressure cook for 1-2 whistles.
Carrot Rice Time Taken: 25 30 min Serves: 2 Ingredients: Basmati rice: 2 cups Shredded carrots: 1.5 cups (or more) Onion: 2 (chopped lengthwise) Green chillies: 3 (slit lengthwise) Cilantro: few (chopped finely) Ginger: 1 tsp (minced) Garlic: 1 tsp (minced) Cumin seeds: 1/2 tsp Black pepper powder: 1/2 tsp
Garam masala: 1/2 tsp (optional) Cloves: 2-3 Cinnamon: 1 inch piece Turmeric powder: 1/4 tsp Asafetida (Hing/Perungayam): 1/8 tsp Salt: to taste Roasted peanuts: Fistful (use unsalted ones optional) Cooking oil: 4-5 tsp To Garnish Spring onions: few (Chopped) Preparation Method: Cook rice such that the grains are separate. Heat oil and do seasoning with cumin seeds, cloves, turmeric powder, cinnamon, ginger and garlic. Add onions and saut till transparent. Add carrots, salt, pepper powder, peanuts and garam masala. Add little cilantro and reserve the remaining. Fry for few minutes till carrots turn soft. Sprinkle water if necessary. Once done add rice and mix thoroughly. Garnish with remaining cilantro and spring onions. Serve hot with onion raita. Simple Vanilla Cake Recipe Posted on August 12th, 2011 While I was browsing for some cake recipes, I stumbled on Countryliving.com and found a perfect vanilla cake recipe. I liked it so much that I decided to try it! We had our friends for dinner and I made this vanilla cake for dessert. Everyone loved it! The original recipe had 1 cup of butter (for 1 1/2 cup of flour). I had reduced the quantity of butter to 1/2 cup (8 tbsps or 1 stick or 112gms approx)
Vanilla cake Ingredients: All purpose flour: 1 1/2 cups Sugar: 1 cup (or less)
Unsalted butter: 1/2 cup Eggs: 2 Baking powder: 1 1/2 tsps Salt: 1/4 tsp Vanilla extract: 1/2 tsp Cinnamon powder: 1/4 tsp (or less) (optional) Cardamom powder: 1/4 tsp (or less) (optional) Preparation Method: Pre heat oven to 400F. In a bowl mix flour, salt and baking powder. In an electric mixer beat butter, sugar, eggs, vanilla extract, milk, cardamom and cinnamon powder on medium until blended. Add it to the flour mixture and beat thoroughly. Coat the baking tray with butter and flour. Pour the batter in baking tray and bake for 30-35 mins or until done. Eggless Chocolate Cake Recipe Posted on February 8th, 2012 With valentines day around the corner, I have already started surprising DH with sweet treats He is a chocolate lover! He would devour any dessert with chocolate in it. I do like chocolates but my sweet tooth cravings are not limited to chocolates alone I got this recipe from the very famous joyofbaking.com. I have followed her recipe with just small change. Also, the author uses 8 inch square pan. I didnt have a square pan. Instead I used 6 inch round baking pan. I had a little extra batter (since 8 square pan would have more volume than 6 round pan) which I poured in muffin tray. It yielded 3 small muffins.
Eggless Chocolate cake Recipe Source: Joyofbaking.com Time Taken: Preparation: 10 min Baking: 35 min Ingredients: For Chocolate Cake All purpose flour: 1.5 cups Granulated sugar: 1 cup Butter: 1/3 cup (5.333 tbsps, melted & at room temp) Unsweetened cocoa powder: 1/4 cup (sifted) Pure vanilla extract: 1 tsp Baking powder: 1 tsp Salt: 1/2 tsp Lemon juice: 1 tbsp Warm water: 1 cup
For Chocolate Frosting This measurement is for 6 round pan. In case you use 8 square pan, just triple the measurements below. Butter: 1/2 tbsp Semi sweet chocolate: 3 oz Heavy cream: 1/4 cup
Eggless chocolate cake recipe Preparation Method: Chocolate Cake Recipe Pre heat oven to 350F. In a mixing bowl, stir together flour, baking powder, salt, cocoa powder and sugar. Add butter, water, lemon juice and vanilla extract. Mix the ingredients until well blended.
Pour the batter in un-greased baking pan and bake for 30-35 minutes or until a tooth pick inserted comes out clean. Remove from the oven and allow cake to cool. Chocolate Frosting Recipe Place chopped chocolate in a bowl and add warm cream + butter. Stir well until chocolate dissolves completely. Allow the mixture to stand for about 1 hr, the ganache would slowly thicken. Pour the chocolate ganache over cooled cake. Allow the mixture to settle over the cake for few minutes. Slice and top it with chocolate sprinkles (I had used m&ms for decoration) Enjoy the chocolate cake with ice cream. Note: After allowing the chocolate ganache to thicken, I slightly whipped the cream to get soft creamy texture. This is just my personal preference. Eggless Vanilla Cake Posted on December 5th, 2009 Belated Karthigai Deepam wishes to all. Thirukarthigai has always been very special to me. I love this festival of lights! I take immense pleasure in decorating our house with kolams and vilakkus. This year, the fun of this festival doubled, as Anna (my dad) celebrated his 60th birthday with his newborn grandson. I baked vanilla cake (Dad is not a fan of chocolates). Both mom and dad loved this special treat.
Eggless vanilla Cake Ingredients: Butter: 1/2 cup Cooking oil: 1/2 cup Maida: 2 cups Baking powder: 2 tsps Sugar: 1 cup Vanilla essence: 2 tsps Milk: 1/2 cup Preparation Method: Melt butter.
Add sugar and vanilla essence to the butter and mix well. Sieve maida and baking powder. Add the flour mixture with butter, oil and mix well by adding milk. Preheat the oven to 450F. Transfer the dough into baking dish and bake the cake at 450F for 20 mins or till its done.
Ingredients: Rava (sooji): 1 cup Water: 1.75 cups Sugar: 1 cup Ghee: 3-4 tbsps Cashews: few Dates(optional): few (chopped) Kesari powder/orange color (optional): 1/4 tsp Cardamom (Elachi) powder: 1/4 tsp Note: I have not used kesari powder/orange color in this recipe. I prefer to the have the golden brown color of the roasted rava itself. I have added dates to kesari. This again is a personal preference I like to have a jam like consistency for the kesari. You can even add 2 cups of water for a loose consistency. Use non-stick pan for easy stirring.
Preparation Method: Heat a tbsp of ghee in a pan. Roast cashews and dates till it turns slightly brown in color. Allow it cool and keep it aside. Heat a tbsp of ghee and roast rava till it turns golden brown in color. Transfer it to a plate and allow it to cool. Add water in the pan and allow it to boil. Now add sugar, kesari powder and cardamom powder. Once the sugar dissolves, add roasted rava.
This should be done slowly with continuous stirring so as to avoid forming lumps. Close the pan and allow the rava to cook for a few minutes. Once kesari starts thickening, add the remaining ghee and keep on stirring for few minutes until the rava gets cooked completely. Remove it from the stove top and garnish with the roasted cashews and dates. Enjoy the yummy dates rava kesari