Showing posts with label eggless. Show all posts
Showing posts with label eggless. Show all posts

5 Sept 2016

LOW FAT EGGLESS TOMATO, CHILI GARLICKY MAYONNAISE

Hello everyone 

Now a days, not only kids but elders too gone mad over burgers, sandwich,pizza etc loaded with high calorie , high fat mayonnaise. But by health point of view these are not good at all. So I thought why not try some low fat, low calorie version of mayonnaise to go with these traditional fast food items  to avoid some extra calories without punishing our taste buds. This can be also used on simple whole meal or brown bread as spread, if you are health conscious fellow but can't leave the love of having yummy finger licking mayonnaise. I came across this recipe accidentally, as I was trying to make some different dip for my snacks and to my surprise it came out as super smooth silky shiny mayonnaise.
Recipe is given below, hope you all will definitely love to try it.

LOW CALORIE EGGLESS TOMATO, CHILI GARLICKY MAYONNAISE




Yield : Approx 1 cup
Time: 10 mins ( maximum)

Ingredients 

1/2 cup soft paneer
1/2+ cup milk ( as per need)
2 tsp tomato paste 
1 tsp red chilli hot sauce
1 tsp corn flour
1 tsp garlic powder ( you can also use fresh garlic pods)
1/4 + tsp black pepper powder ( as per taste)
1/4 tsp oregano
1/4 tsp chilli flakes ( optional)
Salt to taste

Method:

Add all the above ingredients in a mixer jar except chili flakes & oregano and blend till it become creamy batter like.

** It must be nice smooth and pouring consistency batter, neither too thick nor too runny. So if needed add some more milk to get right consistency.



Then put it in a microwave safe bowl and add oregano & chilli flakes, mix it well.



Now cook in microwave for 2-3 min stirring every 30 sec to avoid lump formation and even texture till it acquire the consistency of mayonnaise. 

Mine took exact 3 mins.


Your silky smooth eggless mayonnaise is ready to serve with your choice of snacks.

** If you find it little thinner then don't worry it will thicken after cooling.




**
Always use soft cheese otherwise you will get grainy texture.

It's so quick and easy recipe that you can make daily and enjoy different flavours without any guilt.



** It can be kept in airtight covered jar for 1 week to 10 days in refrigerator .

* It goes well with any snacks as dip or use in burgers, sandwich etc.



** You can adjust ingredients as per your taste.

** If you want to make as gas stove then preferably use non stick pan and cook the blended mixture at low flame and stirring constantly to get lumpless smooth mayonnaise . Cook it till you get desired consistency.



Hope you all will like this simplest and easiest recipe ever with handy ingredients. So please give it a try and pour your valuable comments and suggestions here, they meant a lot.

9 Aug 2016

CHAM CHAM ( COTTAGE CHEESE SWEET)


Hello everyone

Today I am having another very delicious Bengali sweet recipe, which is loved by almost every sweet tooth. My son is a fussy eater yet he always love to relish on ras malai and once again he demanded me to make the same. But I made extra chhena to try my hands on Cham Cham too. He always want to have ras malai but after having Cham Cham , now he became fan of it too.Though the chhena ( cheese) made from carton milk is not as easy to roll into a nice dough but I managed to prepare these. That's why shapes are not as smooth as we get in market but taste wise, full marks given by my lil one.  Hope you all will love to try this delicious treat and come up with your feedback.
Step wise recipe is given below.



CHAM CHAM ( COTTAGE CHEESE SWEET)





Serves: 6-7 ( will make 12-14 regular size dumplings)
Time : 1 hr


Ingredients 

For chhena:

1 lt full cream milk ( cow's fresh milk is best)
2 tsp white vinegar/ lemon juice( as per need)

For syrup:

1 lt water
2 cup sugar
Few drops lemon yellow edible colour ( optional)


For garnishing :

1/4 cup dry desiccated coconut
Sliced pistachio and cherries


Method: 

For chhena:

Boil milk and switch off the flame. Add vinegar , 1 tsp at a time and mix well. Let it sit for some time and check whether it is cuddled or not. If needed add more vinegar and check. 

When all the milk is cuddled and whey is separated , strain it in a muslin cloth. Now wash it under tap water thoroughly to get rid of any vinegar in chhena. 


Now tie a knot on muslin cloth and hang it for 3-4 hrs or till all the extra water drips from it and it remain only moist not water laden. 



* don't cook milk after adding vinegar/ lemon juice, it hardens the chhena.

* But don't over do hanging your cheese as if the chhena become dry you can't make proper dough with it.

* don't add too much vinegar or lemon juice at a time, it will make your chhena hard. Add little at a time  and give some time to curdle and then use next batch.

* Always use only required amount of vinegar/ lemon juice. Vinegar gives much better result , so if possible go for vinegar instead of lemon juice.

Now your chenna is ready to be kneaded as dough. Knead this for 5-6 mins using your Palm to a smooth greasy non sticky dough ( it will release ghee when kneaded well).
 


* I used carton milk so my dough was not as much greasy and was sticky too. If you are using carton milk then don't expect a clean dough and knead for at least 8-10 mins. 

** While making it again this time , I used fresh cows milk available here in plastic gallon and is pretty better than carton milk to make chhena.

To get best chhena and sweet like store ones , I will advice to use cow's milk. 

** Here only packaged milk is available, so I used that. It's little tricky to use packaged milk for making chhena dough but not impossible. Just have some patience 😊, as I did 😜.



For cooking chhena dumplings in sugar syrup:

Boil water and sugar in a wide deep pan ( as chenna expands to double on cooking) till rolling hot. Add few drops of yellow color to the syrup. Now make small rolls of chhena dough as shown in pic and put in rolling hot sugar syrup . 



* Let it cook for a while to check it is not breaking during cooking. If it is breaking then knead your dough for more 2-3 mins and then make rolls.


If it's not breaking while cooking then add all the prepared rolls one by one carefully in boiling suger syrup.

 Cover with lid and Let it cook on high flame for 10 - 15 mins then lower the flame and let it cook for another 10 mins. Switch off the flame and let it cool down .



** If you feel your syrup is getting too thick, You can add some water to it while boiling.


* always add chenna rolls in rolling hot sugar syrup. If it's not boiling then rolls may scatter in syrup.

* To check whether your chhena rolls are cooked well, dip one cooked roll in normal water in a bowl. If the cooked chhena settles down then it is completely cooked otherwise cook for more minutes and check again for doneness.

* let the chhena cool completely in sugar syrup before removing it from pan to avoid breaking your chhena dumplings as they are too delicate to handle while hot.



Now remove all prepared chhena dumplings one by one on a plate. Now roll it in coconut powder and garnish with pistachio and cherry.



Let it chill in refrigerator before serving. You may also serve warm.






Your super delicious cham Cham is ready to please your guests and loving ones. 




Prepare these easy and tempting sweet dish and earn lots and lots of praise . 




I tried to short out all the do's and don't in my post but even if there is any thing left then please let me know in the comments box below so that I can clarify at my best. 

Hope you will love to try this super delicious sweet treat and don't forget to share your experience with me here, they meant a lot.

Happy cooking....

6 Aug 2016

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....

2 Aug 2016

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....

31 Jul 2016

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....