EGGLESS MARBLE CAKE

PREP TIME

10 mins

COOK TIME

50 mins

TOTAL TIME

60 mins

Ingredients:

VANILLA CAKE BATTER:

• ½ cup (135 grams) curd / yogurt, fresh
• ½ cup (120 grams) sugar
• ¼ cup (55 grams) oil
• 1 tsp vanilla extract
• 1 cup (170 grams) maida / plain flour
• pinch baking soda
• ½ tsp baking powder
• pinch salt
• 2 tbsp water

CHOCOLATE CAKE BATTER:

• ½ cup (135 grams) curd / yogurt, fresh
• ½ cup (120 grams) sugar
• ¼ cup (55 grams) oil
• 1 tsp vanilla extract
• ¾ cup (127 grams) maida / plain flour
• ¼ cup (20 grams) cocoa powder
• pinch baking soda
• ½ tsp baking powder
• pinch salt
• 2 tbsp water

Preparation:

VANILLA CAKE BATTER:

1. In a mixing bowl, take all the wet ingredients - oil, yogurt, vanilla extract
2. Add sugar and whisk it until the sugar melts
3. Sieve all dry ingredients - flour, baking soda, baking powder and salt
4. Whisk well to make a mix
5. Add water and mix well into a smooth batter

CHOCOLATE CAKE BATTER:

1. In a mixing bowl, take all the wet ingredients - oil, yogurt, vanilla extract
2. Add sugar and whisk it until the sugar melts
3. Sieve all dry ingredients - flour, cocoa powder, baking soda, baking powder and salt
4. Whisk well to make a mix
5. Add water and mix well into a smooth batter

Assembly and baking of the cake:

• firstly, scoop 2 tbsp of vanilla cake batter and transfer to a cake tin.
• on top of vanilla cake batter add 2 tbsp of chocolate cake batter.
• alternatively, add vanilla and chocolate cake batter. allowing to spread naturally.
• using a back of the spoon, give a zig-zag swirl to get a nice design without disturbing the layers.
• pat the tray twice to remove the air incorporated into the batter.
• place the cake tray into the preheated oven. bake the cake at 180 degree celsius for 50 minutes.
• further, allow the cake to cool completely and later cut into thick slices and serve.
• finally, serve the eggless marble cake or store in an airtight container.

Eggless Mango cake

Preparation Time: 15 minutes
Cooking time : 50 minutes


Measurements used - 1 cup =200 ml
Ingredients: 

• 1 1/2 cup whole wheat flour
• 2 large alphonso mango or 200 grams or 1 cup mango pulp or 1 cup tightly packed chopped mango
• 3 to 4 tbsp powdered jaggery or Sugar
• 1/2 cup chilled butter
• 3/4 cup or 200 grams sweetened condensed milk
• 1 teaspoon vanilla essence
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of Salt

Mousse icing (in case you want mousse icing or can use normal vanilla icing):

• 1/3 cup mango pulp
• 1/2 cup whipping cream
• 2 to 3 tb sp honey or icing sugar - add per taste

Prepping and baking the cake:

1. Preheat the oven at 180 degree Celsius or 350 degree Fahrenheit for 10-12 minutes. Grease the cake pan with butter or oil or line them with paper cups.
2. In a bowl sieve the whole wheat flour along with baking soda, baking powder and salt twice. And keep aside. 
3. You can use store bought mango pulp if you wish to. I have used fresh mangoes. To extract the pulp, cut 2 mangoes , peel and cut the segments into small chunks. Put the mango chunks into a grinder and get the puree. Do not strain the puree.
4.  In a large mixing bowl, take this mango puree and add powdered or grated jaggery to it and stir well with a wire whisk until the jaggery dissolves completely in the puree.
5. Keep pan on low heat and melt the butter. Keep the pan down without heat. To this to the mango puree and stir well. Now add the condensed milk and stir. Lastly add vanilla essence and give a quick stir. Our wet ingredients are ready.
6. Gradually add the dry ingredients to the wet ones and blend with a spatula. Do not over beat. Just fold in to get an even and lump free batter. Add little by little milk if the batter is too thick.
7. Spoon the batter into the cake pan until 3/4 full. Tap the cake pan and transfer it to a preheated oven (Pre-heat the oven at 180 Celsius / 350 degree Fahrenheit for 15 minutes.
8. Bake the cake at 180 degree Celsius / 350 degree Fahrenheit for 45-50 minutes or until the tester tooth pick comes out clean. Keep a watch after 20 minutes as temperature may vary from oven to oven. 
9. Let the cake cool down on a wire rack. 

Mousse icing:

• Take the whipping cream and whip it on high speed until soft peaks.
• Add the mango pulp and blend until it mixes well.
• When cake is cool, you can spread it evenly and serve. Or you can also use vanilla frosting as I did in my picture or just serve it as is. It tastes equally yummy and healthier.

Egg-less Butter-less Orange Muffins With Whole Wheat Flour and Jaggery

Preparation Time: 15 minutes
Cooking time : 45 minutes


Ingredients: Measurements used - 1 cup =200 ml

• 2 1/2 cup whole wheat flour
• 1 cup orange pulp 
• 1cup powdered jaggery
• 1 cup curd
• 1/2 cup refined oil
• 2 teaspoon vanilla essence
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon orange zest
• Pinch of Salt

Method:

1. Preheat the oven at 180 degree Celsius or 350 degree Fahrenheit for 10-12 minutes. Grease the cake pan with butter or oil or line them with paper cups.
2. In a bowl sieve the whole wheat flour along with baking soda, baking powder and salt twice. Add orange zest to it and set aside.
3. You can use store bought orange pulp if you wish to. I have used fresh oranges. To extract the pulp, cut 2 oranges in quarters , peel and cut the segments into small chunks. While doing do remove the seeds. Put the orange chunks into a grinder and get the puree. Do not strain the puree.
4.  In a large mixing bowl, take this orange puree and add powdered or grated jaggery to it and stir well with a wire whisk until the jaggery dissolves completely in the puree.
5. To this add curd followed by oil and stir well. Lastly add vanilla essence and give a quick stir. Our wet ingredients are ready.
6. Gradually add the dry ingredients to the wet ones and blend with a spatula. Do not over beat. Just fold in to get an even and lump free batter.
7. Spoon the batter into the cake pan until 3/4 full. Tap the cake pan and transfer it to a preheated oven (PRe-heat the oven at 180 Celsius / 350 degree Fahrenheit for 10 minutes.
8. Bake the cake at 180 degree Celsius / 350 degree Fahrenheit for 45-50 minutes or until the tester tooth pick comes out clean. Keep a watch after 20 minutes as temperature may vary from oven to oven. 
9. Let the cake cool down on a wire rack. Cut and enjoy them as it is or with a cup of tea or coffee.

Make the frosting at home:

http://houseofmasala.blogspot.com/2017/03/vanilla-buttercream-frosting.html

Eggless banana cake

Eggless banana cake

This cake is one of the easiest, yummy and healthy cake recipe. It is a combination of wheat flour, nuts, etc

Nutritional contents:
Proteins
Fiber
Iron
Vitamin B6
Magnesium
and everything else .....
 
Preparation time: 5min
Cook time: 35-40min
Serves: 3-4

Ingredients (measuring cup used, 1 cup = 250 ml)

• 4 medium to large ripe or over ripe bananas - 300 gms or 10.50 ounce
• 1.5 cups whole wheat flour/atta, 180 grams
• 1 tsp baking powder
• ½ tsp baking soda
• a pinch of salt
• ½ cup organic unrefined cane sugar or regular sugar, 100 grams
• ⅔ cup any neutral flavored oil (i used sunflower oil)
• 1 tsp vanilla extract
• 10 halved walnuts, chopped or any dry fruits of your choice (optional)

How to make the recipe:

1. Preheat your oven at 180 degrees C/350 degrees F. if using a regular oven, heat both the top and bottom elements. for a microwave convection oven, just preheat the oven.
2. Peel and chop the bananas. add them to a bowl and mash them with a fork. you can also use a blender to mash the bananas.
3. Add sugar, oil and vanilla extract.
4. Stir very well so that the oil mixes with the banana puree and the sugar dissolves.
5. Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl. you can also sieve these separately and then add them to the wet ingredients.
6. Fold the dry ingredients into the wet ingredients very well.
7. Add the chopped walnuts and fold again. apart from walnuts, you can also add raisins, pistachios or any dry fruits of your choice. chocolate chips or cacao nibs can also be added.
8. Pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
9. Gently tap and shake the pan. place the pan in the center rack if using a regular oven or OTG.
10. Bake in the preheated oven at 180 degrees C/350 degrees F for 45 to 50 mins or till tooth pick inserted in the cake comes out clean. if the top of the cake starts browning then cover the top with an aluminium foil or butter paper. * check notes
11. When warm or cooled, slice and serve banana cake plain with tea or coffee.

Eggless Cake with Apple sauce

RECIPE TYPE: dessert

PREP TIME:  10 mins

COOK TIME:  40 mins

TOTAL TIME:  50 mins

SERVES: 1 loaf

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1.5 cups all purpose flour/ maida, about 185 grams
• ½ tsp baking soda
• 1 tsp baking powder
• a pinch of salt
• ¾ cup unsweetened applesauce
• ¼ cup oil (use oil which has a neutral taste and flavor), 62.5 ml
• ¾ cup unrefined cane sugar or regular sugar
• 1 tsp vanilla extract or vanilla powder or 1 scraped vanilla bean
• 1 tbsp apple cider vinegar or regular vinegar or lemon juice

INSTRUCTIONS

1. in a mixing bowl, take ¾ cup apple puree, ¼ cup oil and ¾ cup sugar.
2. with a wired whisk, stir this mixture so well that the oil is incorporated evenly.
3. now add 1 tbsp apple cider vinegar or regular vinegar or lime juice to this wet mixture.
4. seive the dry ingredients - 1.5 cups maida/all purpose flour, ½ tsp baking soda, 1 tsp baking powder and a pinch of salt directly in the bowl having the wet ingredients.
5. add vanilla powder or scraped vanilla bean or vanilla extract.
6. fold the dry ingredients in the wet ingredients lightly. don't over do.
7. the batter should feel light.
8. pour the batter in the prepared pan.
9. bake at 180 degrees celsius in a preheated oven for 35 to 40 mins.
10. once baked and a toothpick inserted comes out clean, remove the cake from the pan after it cools a bit and then place on a wired rack or tray for the sponge cake to cool down.
11. slice and serve this eggless apple cake with milk, tea or coffee.

Walnut Brownie!!!

Valentine was around. I was thinking how will I make this 2nd valentine's day with my husband special. Thanks to my Mom who gave me the idea of Walnut Brownie and it turned out really good. We both enjoyed it.

You will need :
1 1/2 cup - Maida
1/2 cup - Oil
1 cup - Powdered sugar
1/2 tsp - Soda
1/2 tsp - Vanilla essence
1/2 cup - Cocoa and coffee powder together
1 cup - Milk
2 tsp - Vinegar
1/2 cup - Walnut (cut into smaller pieces)




















How to make it:

1. Warm the milk. Add vinegar. The milk will get spoilt.
2. Mix all remaining ingredients in a bowl.
3. Add the milk and beat well.
4. Add the Walnuts to the mix. Mix well. Keep some just on the top of the Brownie (Just for good presentation).
5. Bake the cake in a microwave for 5 min (may depend on the microwave power also).

A little preparation for Thanksgiving

Thanksgiving!!!!!

The thanksgiving that has come down in America was actually a festival of harvest. In 1621, the colonists planted crops for the first time in the abandoned land of Patuxet. They were not successful in growing wheat and barley but their corn grew successfully on this land. In October 1621, the pilgrims celebrated their first harvest with feasting as well as prayers, which is present-day thanksgiving.

Importance of Thanksgiving:
The word Thanksgiving itself suggests the meaning of the festival. The two words “Thank you”. The words “Thank you” hold a lot of importance in day to day life. They are the simple words but have a lot of weightage. If you express gratitude towards somebody for helping you by saying thank you, may it be in the family, business or social interaction, it tells the person that you are appreciative of what he/she has done and thus he feels encouraged about doing things in a much better way. There lies the importance of Thanksgiving.

Why not enjoy this “Thanksgiving” thanking each and everyone in your life along with some prayers, hymns and with lots and lots of gifts.

Here are some cake recipes I would like to share with you all…

CHOCOLATE CAKE

Ingredients:
All purpose flour(maida)-2 cups
Butter-1 cup
Milk-1 and a half cup
Sugar-1 cup
Cocoa powder-1 and a half table spoon
Drinking chocolate-2 table spoon
Soda(bicarbonate of soda)-half tea spoon
Baking powder-2 tea spoon
Vanilla essence-2 tea spoon

Method:
Sieve Maida,baking powder,soda 3 times.Mix milk, sugar and butter well separately.Add the mixer
of milk to the sieved content along with drinking chocolate, cocoa and mix well. Now add vanilla
essense. Bake in a 350-degree oven for 35-40 minutes(depends on the type of oven).Point to note,
mix all the ingredients with hand.

BUTTERSCOTH CAKE

Ingredients:
All purpose flour(maida)-2 cups
Cream-1 cup
Milk-1 cup
Sugar-1 cup
Milk powder-half cup
Custard powder-half cup
Soda(bicarbonate of soda)-half tea spoon
Baking powder-2 tea spoon
Butterscotch essence-2 tea spoon
Lemon-1 number

Method:
Mix milk, sugar and cream well.Add milk powder,custard powder.Sieve Baking powder,All purpose flour 3 times and add to the above mix.Add butterscotch essense.Then add soda and lemon juice to it and mix well. Bake in a 350-degree oven for 35-40 minutes(depends on the type of oven).Point to note, mix all the ingredients with hand.