EGGLESS BANANA CHOCO COFFEE CAKE

Hello everyone

My son is too fond of bananas. This is one of the very few things he like to eat, but sometimes he start doing nakhrey in eating these too. And as a result I end up with some over ripe bananas in hand. Generally I use these bananas in baking banana breads. This time tried to add some more flavours to make it more interesting and flavour full. As everyone in my family is fan of coffee flavor snacks. So made banana choco coffee cake , it turned out so soft, moist and yummy that no one can resist eating another serving. Best part of it is , that it's eggless too. You can make it any time you have over ripe bananas in hand , and don't want to throw it. It's vegan too, if you don't add milk yogurt and replace with soya yogurt. Easiest recipe with handful of ingredients and result is awesome delicious beautiful stripped cake.

Stepwise recipe is given below. Do try and don't forget to share your experience with me.

EGGLESS BANANA CHOCO COFFEE CAKE

Serves: 4-5 

Time: 50 mins

Ingredients 

2 cup all purpose flour/ chapatti flour 

2 big bananas, over ripe

1/4 cup thick yogurt 

1/4 cup water

1/2 cup sugar

1/2 cup oil

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp vanilla essence

1 tbsp instant coffee powder dissolved in 1 tbsp hot water

1/4 cup unsweetened  cocoa powder

Method:

First preheat the oven at 180°c.

Mix flour, baking powder  and salt together, keep aside for later use.

Add baking soda to yogurt water mix and give a quick stir. Keep it aside for 5-10 minutes.

Now mix mashed banana, vanilla essence, sugar and oil together till sugar dissolves and mixture become smooth and fluffy.

Now add yogurt mix to it and fold gently.

Mix dry and wet mixtures together and fold to get lumpless  batter for cakes. It will be little thicker but add water after dividing it . As coffee mix is already going to dilute it.

 

Now divide the batter in three equal parts and add cocoa powder to one, coffee mix in another and  third one plain.

* Add some water in Cocoa and plain  batter to get same consistency of all the batters. 

* Consistency of batter should be like idli batter.

In a greased and dusted baking loaf pan , pour one big spoon of one batter length wise and tap the pan to spread .then pour  one big spoon of other batter over it and again tap the pan and do it alternatively till batter finished. 

Then bake it for 35- 40 mins. But keep an eye after 30 mins on it as baking time may vary oven to oven.
I baked on convection mode for 42 mins.

Check it with knife or skewer by inserting in middle of cake ,for doneness. If knife/skewer comes out clean then cake Is done otherwise bake for some more minutes.

Let it sit for 5-10 mins then invert on wire rack and let it cool completely.

* You can add more sugar if like. As I kept mild but try it first, it's perfect for tea time snacks with perfect sweetness.

Its so soft and moist cake that you cannot have just one piece.

* You can easily double or half the ingredients as per your requirement and availability.

Enjoy this scrumptious Cake and do share your experience with me. Your valuable comments and suggestions are always welcomed, they meant a lot.

Happy cooking....

EGGLESS PATTERNED BANANA SWISS ROLL WITH NUTELLA FILLING

Hello everyone

Being a sweet tooth fellow I used to experiment with different dish dishes in different ways. I had a banana lying on my dining table for long and got over ripe, no one is now going to even touch it. So thought to make cake out out it but making cake with only one banana in hands seems lil funny. Again idea struck to give a try to Swiss roll with banana. So here is my version of patterned banana Swiss roll with Nutella filling. It's turned out so soft and moist that got vanished in seconds. 

Do try this eggless version of Swiss roll and don't forget to tell me your experience.

Stepwise recipe is given below.

EGGLESS PATTERNED BANANA SWISS ROLL WITH NUTELLA FILLING

Serves: 2-3

Time: 20 mins ( leaving refrigerating time)

Ingredients 

1/2 cup all purpose flour / chapatti flour 

1 big over ripe banana

2 tbsp yogurt mixed with 1/2 tbsp water

2 tbsp oil

1/2 tsp baking powder

1/4 tsp baking soda

1 pinch of salt

1 tbsp sugar ( you can use more)

1/2 tsp vanilla essence

Few drops edible red colour

Method:

First of all add salt and baking powder in flour and mix well. Keep aside for later use. Now add baking soda to yogurt mix and give a quick stir. Keep aside.

Now mash banana with a fork. Add vanilla essence, sugar and oil. Mix well till sugar is dissolved.

Now take 1/2-1/2 tsp of yogurt mix and banana mix in a separate bowl. Add 1 tbsp of flour mix and red colour, stir  to make a lumpless smooth batter. If needed , add few drops of water to get nice smooth batter. 

Transfer this to a piping bag and make desired pattern on a rectangular/square baking tray lined with butter paper. Keep it in freezer for atleast 6 mins and maximum 10 mins.

** You can make pattern on only half the tray as only this will be visible. I had extra batter in hand so made on full tray.

** Don't decrease the freezing time otherwise pattern will not be so clean. I removed earlier that's why my pattern got smudged a little.

Now take the patterned tray out . Now add yogurt mix in banana mix followed by flour. Mix everything together to get smooth lumpless batter. If needed add some water to get nice cake like batter.

Now pour this batter on patterned baking tray. Spread it evenly and tap to release any bubble trapped.

Now bake for 8-10 mins at 180 degree C in a preheated oven. 

** Always keep checking for doneness by tapping on its top. If it feels spongy and non sticky then it's done. Over baked rolls get cracks while rolling.

Remove from oven and carefully invert on a kitchen towel dusted with powdered sugar to avoid sticking.

Now reinvent it carefully on dusted towel to get patterned side downwards.

Roll it carefully along will towel and make a log. Refrigerate for 1/2 - 1 hr.

Now open the roll carefully and spread Nutella all over it. Again roll to make log. 

Now cut in desired thickness roll and enjoy these beauties with family and friends.

** You can make any filling of your choice like cream, jam, hung curd etc.

These are not only yummy but also an eye treat for everyone. 

Do try this easy yet super tempting eggless delight and don't forget to share how's it turned out for you.

Please pour your valuable comments and suggestions here, they meant a lot....

Happy cooking....

EGGLESS KIWI CAKE

Hello everyone

Cakes....this name brings water in mouth of every sweet tooth fellow like me. Though I am not a huge fan of too much calorie laden, ganache or cream laden cakes , so used to bake simple naked caked to hog on , with different flavours. Today I saw three kiwis sitting in my fridge and as they are little sour to eat as it is, so I thought why not to bake some cake out of it . And viola it turned out so distinctly yummy that you can't stop at only one slice. Little tangy and crispness of its seeds lead this cake to another level. This is really so easy to bake with handful of ingredients and is super delicious to eat. 

Step wise recipe is given below, do try and don't forget to tell me how's it turned out for you.

EGGLESS KIWI CAKE

Serves: 4-5

Time: 45 mins

Ingredients 

1 1/2 cup all purpose flour/ chapatti flour

3 kiwis peeled ( two pureed, one round sliced )

1/4 cup water

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 cup sugar

1/2 cup oil

1 tsp vanilla essence 

3 tbsp yogurt mixed with 1 tbsp water

1 pinch of salt

Few drops of edible green colour ( optional)

Method: 

First of all add flour, baking powder and salt together and mix well. Keep aside for later use.

Now add baking soda in yogurt mix and give a quick stir. Let it rest for 5-10 min or till it become nice frothy.

Grease and dust a bundt pan. Arrange kiwi slices in the base as per your choice. Keep aside for later use.

Add sugar, water, oil, vanilla essence and food colour together. Stir till sugar is dissolved. Now add yogurt and give a quick stir, don't over mix.

Now add dry ingredients in wet ingredients in two or three batches and keep folding to get a nice lumpless batter. 

If it looks too dry , you can add some more water to get idli type consistency batter. Don't over mix after adding wet and dry ingredients together, just cut and fold to get perfect batter. 

Pour into baking pan and tap to release any air bubble trapped into batter.

Bake it at 180 degree C in a preheated oven for 30-35 minutes or till knife or skewer inserted in its middle , comes out clean.

Remove from oven and let it sit for 10-15 minutes then invert on a wire rack, to cool completely.

Your super yum beautiful kiwi cake is ready to relish on.

* you can increase or decrease sugar as per your taste.

* If not having bundt pan then use any baking pan of your choice.

Not only its taste but also its look will tempt you to try this simple yet droolicious cake.

Perfect for evening tea / kids tiffin/ picnic snacks or whenever you want a slice of cake without much guilt.

Hope you will definitely try this tempting cake and do share your experience with me. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

KHUBANI KA MEETHA ( DRIED APRICOT PUDDING)

Hello everyone

After sharing hyderabadi side dish recipe , mirch ka Salan , in two different ways. Today I am here with another hyderabadi delicacy but this time a dessert, khubani ka meetha. This is one of the Royal dessert made with dried apricots. It has nice golden colour which makes it eligible for the honour to be called as royal treat . And it's sweet and tangy flavour is loved by almost everyone with sweet tooth. Though it looks so Royal and appealing that we think how can we try this. But believe me , it's so easy to prepare with only few easily available ingredients and is heavenly in taste. 

This time I am not having step wise pics of cooking but can ensure you to explain in detail, so that you can prepare it without any fuss. 

Recipe is given below, do try and tell how's it turned out for you.

KHUBANI KA MEETHA

Serves: 3-4

Time: 30 mins ( leaving soaking time)

Ingredients 

10-12 dried apricots ( I used jumbo apricots, you can use any )

2-3 tbsp sugar

2 pinches salt

10-12 threads of saffron ( kesar) , soaked in 1 tbsp warm water

1 tsp rose water ( optional)

Chopped almonds or pistachio for garnishing

Method:

First of all wash apricots well then soak in clean drinking water , water should be nearly 2" above apricots. Leave it covered overnight or soak in hot water for 4-5 hrs.

Now deseed( if have seeds) and transfer apricots along with water in a heavy bottom vessel. Add salt and cook covered , stirring occasionally till apricots are fully cooked and become mushy. 

* You can use some more water if feel apricots are still uncooked and sticking to bottom.

Mash it with ladle and add sugar and saffron water. Simmer it for 4-5 mins or till it get desired consistency. 

Switch off the flame and let it cool down a little then add rose water and mix well. 

Serve in individual bowls and garnish with chopped dry fruits. Either serve warm or chilled. It tastes awesome in both ways, choose your preference of serving.

* you can increase or decrease sugar as per your taste and sweetness of apricots.

* I used deseeded jumbo apricots. But if you have seeded normal dried apricots then deseed them after soaking then use. It may be not so bright orange in colour but taste will be same, awesome.

* If you are removing seeds, then don't throw them. Break its shell and collect the almond type fruit from inside it, and use it to garnish your pudding. 

* You can avoid adding salt if making it for fasting meal. Or use rock salt instead. 

Apricots are not only eye treat but also having many benefits for our health. So include these in your diet and any form you like. And this is one of the delicious way to include it in your diet . 

Hope you will like this Royal and healthy sweet treat and definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

EGGLESS PANCAKES WITH HONEY DRIZZLE

Hello everyone

My kids are too fond of pancakes, that's why I used to make Dora cakes for them occasionally with egg. But as I am allergic to eggs so generally avoid using eggs in my daily routine dishes. That's why tried to make eggless version of pancake and to my surprise it also turned out super soft and fluffy. My kids enjoyed it to core. It's so simple to prepare at home with handful of easily available ingredients.

Stepwise recipe is given below, do try and let me know how's it turned out for you.

EGGLESS PANCAKES WITH HONEY DRIZZLE

Yield: 7-8 medium pancakes

Time: 30 mins 

Ingredients 

1 1/2 cup all purpose flour/ chapatti flour

1 1/2 cup milk

1 tbsp yogurt( curd), beaten 

2-3 tbsp sugar ( as per taste)

1/4 tsp salt

2-3 tbsp oil

2 tsp baking powder

3/4 tsp baking soda

1/2 tsp vanilla essence 

Method: 

First of all add flour, salt, sugar, baking powder and baking soda together and mix well. 

Now add milk, vanilla essence, curd and oil in flour mix. Now whisk dry and wet ingredients together to make a lumpless thick pouring consistency batter. 

*But don't over mix the batter otherwise you will end up with flat pancakes.

Now heat a nonstick tawa or pan on medium low flame, drizzle some oil on it and wipe excess oil with paper towel. Pour a ladle full of batter on it , let it spread itself and let it cook from one side. It will take nearly 1 1/2 - 2 mins.Once you see lots of bubble on it and sides become dry then flip and cook for another one min and done.

 In the same manner, make all the pancakes. 

Now arrange required number of pancakes , one above other and pour some honey on its top. Garnish with cherries/ strawberries  or any fruit of your choice and enjoy. 

**Be careful while cooking, to get nice golden pancakes ,always use medium to low flame and flip pancake immediately once it's sides are getting dry and having lots of bubbles on top. Otherwise you will get blackish pancakes with burnt flavour. 

*And always use same amount of batter for each pancake to get even size Pancakes.

* Use all batter at a time, don't keep for later use. As baking powder and soda will loose their bubbles on long go.

* You can use any other syrup like maple syrup, chocolate syrup, caramel syrup or any of your choice. 

This is so easy to make and eggless version of kids most popular snacks. Do try and pour your valuable comments and suggestions, they meant a lot.

Happy cooking....

EGGLESS BANANA ZEBRA CAKE

Hello everyone

Over ripe banana is a nightmare for banana lovers , like my son. He is too fond of bananas but don't want even a single spot on it. Last week I bought half a dozen of nice big bananas for him but after consuming two of them he forgot to have others and we too were busy in holiday outings that didn't care about it. Two days back I saw they became too ripe to eat , even I too don't like this type of banana. So to use it , tried my old tried and tasted recipe of zebra cake , it turned out so soft, moist and yummy that no one can resist eating another serving. Best part of it is , that it's eggless too. You can make it any time you have over ripe bananas in hand , and don't want to throw it. It's vegan too, if you don't add milk and replace with water. Easiest recipe with handful of ingredients and result is awesome delicious beautiful stripped cake.

Stepwise recipe is given below. Do try and don't forget to share your experience with me.

EGGLESS BANANA ZEBRA CAKE

Serves: 8-10

Time: 45 mins

Ingredients 

4 over ripe big bananas , mashed with fork

3 cup all purpose flour/ chapatti flour

2 1/4 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla Essence 

1 1/4 cup sugar , I used little less

3/4 cup oil

1/4 cup milk, if needed

1/4 cup cocoa powder

Method:

First preheat the oven at 180°c.

Mix flour, baking powder, baking soda and salt together, keep aside for later use.

Now mix mashed banana, vanilla essence, sugar and oil together till sugar dissolves and mixture become smooth and fluffy.

Mix dry and wet mixtures together and fold to get lumpless slightly thicker batter than other cakes. If needed add some milk/water , little at a time to get proper consistency.

Now divide the batter in two parts and add cocoa powder to one. 

*Add some milk/water in Cocoa batter to get same consistency of both the batters. 

In a greased baking pan , lined with butter paper , pour one big spoon of one batter and tap the pan to spread .then pour  one big spoon of other batter over it and again tap the pan and do it alternatively till batter finished. 

**Now using a knife or skewer make 6-8 lines on cake starting from center of cake towards edge, at equal distance and cleaning knife/skewer every time. Now again makes lines, in between these lines but in reverse direction, from edge of cake towards center. This will give a nice pattern on the cake. This step is completely optional, you can skip it without getting any change in final product.

Then bake it for 35- 40 mins. But keep an eye after 30 mins on it as baking time may vary oven to oven.
I baked on convection mode for 36 mins.

Check it with knife or skewer by inserting in middle of cake ,for doneness. If knife/skewer comes out clean then cake Is done otherwise bake for some more minutes.

Let it sit for 5-10 mins then invert on wire rack and let it cool completely.

Its so soft and moist cake that you cannot have just one piece.

*You can also use half the quantity as I made bigger cake as had four big bananas in hand.

Enjoy this scrumptious Cake and do share your experience with me. Your valuable comments and suggestions are always welcomed, they meant a lot.

Happy cooking....