Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

13 Jul 2016

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....

11 Jul 2016

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....

1 Jul 2016

MANGO SEMOLINA EGGLESS CAKE

Hello everyone

Being king of fruits, mango really justifies its honour. We can use it in so much way . I am having lots of mangoes sitting in my fridge that's why for using it generally I used to make mango shakes for my kids, as my fussy eater too like it. But making same stuff again and again is so boring. So break this boredom I made mango shrikhand few days back and it turned out superbly yummy that everyone relished it to the core. Now again question arose what to make next 🤔. Then idea of baking a mango cake came but in  some different way as I made normal mango cake last month. Tried this semolina mango cake and it turned out so soft and moist that it got finished in no time. My lil fussy eater too loved it. 
Stepwise recipe is given below. Do try and don't forget to share your experience with me☺️

MANGO SEMOLINA EGGLESS CAKE




Serves: 4-5 
Time: 50 mins.

Ingredients 

1 1/4 cup semolina/ Rawa/ sooji
1 big ripe mango, peeled and sliced
1/2 cup sugar
1/4 cup oil
1/2 cup milk
1 1/4 tsp baking powder
1/4 tsp baking soda
Pinch of salt
Few drops of yellow edible color ( optional)
Some sliced almonds to sprinkle

Method: 

First of all mix semolina, baking powder, baking soda and salt together. Keep aside for later use. 



Take baking mold of your choice, Grease and dust it with flour. Line it with butter paper ( optional) and keep aside.

Take mango slices and sugar in blender jar and blend to nice creamy puree. It will yield approx 1 cup of puree.




 Now add oil and milk in it and again blend to get smooth and fluffy batter. 




Pour in a big bowl, now add dry and wet ingredients together and fold to make lumpless smooth batter. 




Pour batter in baking mold, tap a little. Now sprinkle sliced almonds all over it. Let it rest for 5-7 mins.




Now bake it in a preheated oven at 180 degree C for 30-35 mins. Mine took exactly 35 mins but keep your eyes on it after 25 mins as different oven have different baking time. 

Keep checking with a tooth pick or knife by inserting it in middle of cake. If tooth pick comes out clean then your cake is done otherwise bake it for few more minutes. 

Now take your cake out of oven and let it sit for 5 mins. Demold and let it cool on a wire rack. 




Slice and serve with a cup of tea or pack it in your picnic basket. Ideal for travel snacks and kids tiffin too. Bake this super easy soft and moist cake any time and enjoy.




**Never over bake your cake. It makes cake very dry and chewy. So keep checking.



**Your cake batter should neither be runny nor too thick. So add milk as required , don't pour all at a time , add half at one go. If you feel your final batter is too thick then add remaining milk and fold to get right consistency. As it depend on consistency of mango puree you are using. Mine was nice thick so I used all milk. 




* you can also use tutti fruity, cherries or any dryfruits to make your cake more rich and palatable. I skipped as my lil one hates any additional crunch in his cake😁.




* you can increase sugar too as I made mild sweet. Sugar also depend on sweetest of mango. So use accordingly. But this much is perfect for tea time snacks.




This is so easy to bake that even a first time baker can bake without fail. Do try and pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....


27 Mar 2016

EGGLESS DATES AND DRY FRUITS BUNDT CAKE

Hello everyone

According to me no celebration is completed without a sinful cake. Whether it's birthday, anniversary or  Christmas, Easter etc. Cakes increase the excitement of an occasion to many folds and if it comes to festivals like Christmas or Easter then it becomes must to have a rich and flavorful cake in hand . So today I am sharing a very delicious and rich cake recipe full of healthy ingredients and most importantly it's eggless. You will just fall in love with this gorgeous eggless and alcohol free cake which is perfect for Christmas, Easter or any occasion you want to celebrate. 
Step wise recipe is given below, hope you will love this awesome cake and don't forget to tell me your experience ☺️

EGGLESS DATES AND DRY FRUITS BUNDT CAKE



Serves: 7-8
Time: 50 mins

Ingredients 

2 cup whole wheat flour / all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/8 tsp salt
1 cup dates, deseeded and finely chopped  
1/4 cup raisins
1/4 cup almonds
1/3 cup oil
1 tsp vanilla essence 
1 tbsp lemon juice
2 cup water
1/2 cup sugar 
1 cup milk 

Method:

First of all add water , sugar and oil in a pan. Add all dry fruits in it and let it boil, then lower the flame and let it cook for 15 -20 mins or till dates become mushy . Switch off the flame and let it cool completely.


Till then sieve flour, baking soda, baking powder and salt together and keep aside for later use.


When dates mixture is cooled down, add milk and vanilla essence to it. 
Mix well and add lemon juice, give a quick stir and add flour to it in two to three batches and fold to a lump less smooth batter.


 This batter should not be runny , will be little thick . Now transfer the batter in greased and dusted bundt pan , tap the mold to evacuate any air bubble formed. 


Now bake it at 180 degree C in a preheated oven for 35-40 mins to till skewer or knife inserted in it comes out clean.
Let it cool for 10-15 mins in pan then demold on a wire rack and let it cool completely.



Your super delicious cake is ready to be served. 


Either serve it as it is or pour some ganache over it. It will taste divine in either way.


Choice of dry fruits is completely yours, you can use cashews, pistachios, cranberries, prunes or whatever you like. If you don't have bundt pand then go for any pan you have, but then baking time may vary so keep an eye on it after 30 mins of baking and keep checking.


Never over mix the batter after adding wet and dry ingredients together. 
Always let cake to become warm before de molding other wise it will not come out clean if it's too hot . 
It's a never fail recipe as I made it many time and it turned out perfect every time. 


So enjoy this rich palatable cake on any occasion and don't forget to share your feedback with me. Your comments and suggestions are precious, they meant a lot.

Happy cooking....



2 Mar 2016

EGGLESS FIG JAM CRANBERRY CAKE

Hello everyone

Cakes are must when it is birthday or anniversary of your loving ones, no matter the birthday person is with you or not at that time. Don't panic 😊 it's my rule. As I had my dad's birthday few days back so thought why not to bake a cake and dedicate to him. He is not too fond of too much icing and decorations on cake so I start searching for ingredients that must be something new yet available at home. Suddenly an idea struck to use that fig jam which was almost rejected by my kids ,due to over sweetness of it. And the other ingredient was mix berry yogurt which my daughter bought out of curiosity but didn't like it afterwards. I too bought some dried cranberries few days back for using in my cakes and cookies some day. Luckily that day came so soon and all these ingredients made me to experiment with and resulted in an awesome soft mild sweet delicious cake perfect for the occasion.
This cake is specially dedicated to my father, happy birthday papa🎂 this is for you☺️.
Stepwise recipe is given below, hope you all will enjoy baking and relishing on this new flavor.

EGGLESS FIG JAM CRANBERRY CAKE



Serves: 7-8
Time: 1 hr ( maximum)

Ingredients 

2 cup all purpose flour / chapatti flour
1 cup yogurt ( I used mix berry flavored yogurt, 240 gms)
1/3 cup fig jam( I used 1/4 as yogurt too had flavor)
1/4 cup dried cranberries
1/3 
cup oil
1/2 tsp vanilla essence
1/2 tsp baking soda
1 1/4 tsp baking powder
1/8 tsp salt
1/4+ cup water

Method:

First of all sieve all dry ingredients, except cranberries , together so that every thing is mixed well. Now add cranberries to it and mix well. This step is important so don't skip, as it will prevent cranberries to settle down while baking. Keep aside for later use.


Now add fig jam and yogurt, beat together for atleast 3-4 minutes. Now add oil, 1/4 cup water and vanilla essence to it and again beat till everything is nicely mixed. 


Add dry ingredients in it in two to three batches and keep mixing. Fold the batter till it become nice smooth and lump less. If it looks dry then add little water, 2 tbsp at a time and keep folding. Don't over mix your batter other wise it will not turn that soft and airy. 


Now transfer it to greased and dusted baking tray. Spread it evenly with spatula as this batter is not too much liquid. Tap to release any air bubble formed. 


Now bake in a preheated oven at 180degree C for 40- 45 mins. Keep an eye on it after 35 mins as different oven have different baking time and keep checking with knife or skewer, if it comes out clean then your cake is done. 
Keep out of oven and Let it sit for 5 mins in tray then carefully transfer on a wire rack to cool.



Your mildly sweet cake is ready to serve . It tastes best when eaten warm. You can also pour some ganache on it to enhance its flavour but it still tastes heavenly. Perfect match for your evening tea or coffee.


You can add any dry fruit or jam of any flavor of your choice to make it more appealing to your taste buds. But believe me ,using cranberry will give you totally new flavor and you will fall in love with it. So atleast try this combo once you will never regret.
I didn't add any sugar to it as my fig jam had sufficient but you can add some as per your taste.


So bake this simple yet delicious cake and please let me know too , how's it turned out for you. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....