Eggless Vanilla Sponge Cake

Today's recipe is my favourite one.  Its a basic sponge cake that tastes so amazing that you would not miss any kind of icing with this (unless you are making it for a party).  Its so soft, spongy and delicious that it would just melt in your mouth. 

This is a Nita Mehta recipe which I found in her Cakes and Chocolates cookbook.  I just love the simplicity of her recipes.  The ingredients are easily available and method is so quick and easy that baking just becomes a breeze.  I had tried to modify this recipe a few times but didn't get any better taste than the original one.  

Now this is the recipe that I always end up making whenever I want a sponge cake base.  Its so perfect that now I do not even think of trying any sponge cake recipe on my own.  Its a fail-proof recipe so just don your aprons and start making it.  Happy Cooking:)

Makes - one 8" cake

Cooking time - 45 minutes

Temperature - 300 F / 150 degree

Recipe source- Cakes & Chocolates by Nita Mehta

Ingredients:

All purpose flour/maida	1 cup
Corn flour	¼ cup
Condensed milk	Half tin (I used half of a 379 ml tin)
Milk	½ cup
Butter / oil	½ cup
Powdered sugar	4 tbsp
Baking soda	½ tsp
Baking powder	1 tsp
Vanilla essence	1 ½ tsp

My 1 cup measures 250 ml

Method:

• Sieve together all purpose flour, corn flour, baking powder and baking soda.  Set aside.
• Grease an 8” baking tin with butter or oil and dust with flour.  Set aside.
• Preheat the oven at 150 degree.
• In a big bowl, take condensed milk and sugar and beat well till fluffy.  Add oil and vanilla essence.  Beat again.
• Gradually add flour mix to the wet mixture and beat.  Add half milk and beat again.  Finally add the remaining flour and beat.  Add remaining milk and beat again. 
• Pour the prepared batter into the greased tin and bake for 45 minutes.
• Check if the cake done by inserting a clean knife into its center.  If the knife comes out clean the cake is done.  If it doesn’t then bake for another 5-10 minutes.
• Once done, remove from the oven and let it cool down for 5-10 minutes.
• Remove from the tin and transfer to a wire rack.
• Serve warm or cold.

Notes:

1. If you like, you can add your choice of nuts and dried fruits to the batter.  Before adding to the batter, coat them with some flour to avoid their sinking at the bottom of the cake.
2. If you find that your cake is getting darker from the top but undone from inside, cover the tin with aluminium foil and bake till the given time.  I always use this trick and it works very well.

6 min. Microwave Rava Coconut Laddoo

I am running in a microwave mode since the day I got my new microwave J
I simply love the way it cooks.  It gives so fast results and at the end you get no mess to clean.  I have made lots of dessert, sweets and snacks in my microwave and got excellent results every single time.  But thanks to my laziness and frequent power cuts, I could not post those recipes yet.  
As it is said "better late than never", I am starting to post all those microwave recipes from today.  So stay tuned for some wonderful microwave desserts, sweets and snacks.

Today I am going to share my so quick and delicious Rava Laddoo recipe.  They were simply mouth melting.  It took me just 6 minutes to make these yummy laddoos.  Isn't it great?  yes it is.  The cherry on the cake is that the fat content in this recipe is very low as I used only 1.5 tbsp ghee/clarified butter.  With simple ingredients and even simpler method you too can make these laddoos.  It can be a good option for kids tiffin and your festive menu.  So lets start making these quick Rava Coconut Laddoo.  Happy Cooking :)

Makes - 10 laddoo

Cooking time - 6 minutes

My 1 cup measures 250 ml

Ingredients:

Rava                               - 1/2 cup

Fresh grated coconut      - 3 tbsp (I used frozen coconut)
Condensed milk             - 1/2 cup
Cardamom                     - 2 (powdered)
Almonds (chopped)       - 1 tsp
Raisins (chopped)          - 1 tbsp
Cashewnuts (chopped)   - 1 tsp
Ghee/clarified butter      - 1.5 tbsp

Desiccated coconut        - 1 2 tbsp (optional)

Method:

• Take 1/2 tbsp ghee/clarified butter in a microwave safe bowl and add in chopped cashews and almonds.  Mix well and microwave on high for 1.5 minutes.  Add chopped raisins and microwave for 10 seconds more. Shift to another bowl and set aside.
• In the same bowl, add remaining 1 tbsp ghee/clarified butter and add Rava.  Mix well and microwave on high for 2.5 minutes while stirring after every 1 minute.  Add grated coconut and microwave for another 30 seconds.  Add condensed milk and powdered cardamom.  Mix well and microwave for 1.5 minutes or less if mixture gets dried.  Add fried nuts and mix well.  Let it cool down a little.  Pinch a small portion from the prepared mixture and shape it into a ball by rolling between your palms.  Likewise, make more laddoo with the remaining mixture and serve.  
• Optional - u can roll these laddoo in desiccated coconut.
• Store in an airtight container.  Consume within 4-5 days.

Notes:

1. I used thick rava in the recipe but if you do not like a bit grainy texture, you can use fine rava too.
2. Do not add more condensed milk than given in the recipe else it would be too sweet.
3. You can use your choice of nuts and dried fruits in the recipe.  If you wish you can totally skip adding nuts.
4. If you find the mixture a little wet, let it cool down for 5 more minutes and roll the prepared laddoo in desiccated coconut.
5. These laddoos can be made on stove too.  

Eggless Banana Wheat Bran Walnut Muffins

Baking is my passion. I can bake day and night without any break (of course if my toddler allows me) :)  I do not get much time but still I try to satisfy my urge of baking by creating all sorts of muffins as they take comparatively very less time to bake than a cake.  The other reason is that muffins are small in size and always looks inviting (not like a piece of cake which, to me, looks so weird after a day or two).  Above all, finishing a whole cake is a bit tough job for me but these little beauties are always welcome :)  

Today's recipe is also a baby of my hunger to bake :D  Nothing fancy going on here.  I had a pack of wheat bran which I try to add in every second thing be it cookies, cakes, muffins or breads.  So this time I added it to these muffins and they came out delicious.  I added no egg or butter for making them.  

Its a healthy option for breakfast and tiffin treats for both kids and adults.  The texture was so soft and fluffy.  Walnuts gave these muffins a perfect crunch so do not skip them.  

For parties, you can transform these muffins to show stoppers by adding a nice glaze or icing on top.  For chocolate frosting you can check here and for easy n delicious hung curd icing check here.

Recipe is so easy so you can involve your kids too. Don your aprons guys.  Happy Cooking :)

Makes - 5 muffins

Baking time - 25 min.

My 1 cup measures 250 ml

Ingredients:

Ripe banana (mashed)	1/4 cup
All purpose flour/Maida	¼ cup or 4 tbsp
Oats flour	1 tbsp
Wheat bran	3 tbsp
Oil	2 tbsp
Baking powder	½ tsp
Baking soda	1 pinch
Sugar	3-4 tbsp
Milk	1 ½ tbsp
Vanilla essence	Few drops
Walnuts (chopped)	¼ cup or 4 tbsp
Coffee powder	1tsp (diluted in 1 tbsp warm milk)

Method:

• In a bowl, mix together all purpose flour, wheat bran, oats flour, baking soda and baking powder.  Set aside.
• In another bowl, take sugar and mashed banana.  Mix well with a spoon till sugar melts (if using granulated sugar).  Add oil, diluted coffee and vanilla essence. Mix again.  Then add little flour and mix well.  Add 1 tbsp milk and mix again.  Add remaining flour and 1/2 tbsp milk little by little and make a smooth batter without any lumps.  At this stage if you feel the batter is not of dropping consistency, add 1 more tbsp milk and mix well.  At the end, fold in 2 and half tbsp of chopped walnuts.
• Preheat oven at 180 degree and line muffin pan with liners.  
• Fill the muffin liners till 1/2 or little more than that and top it up with remaining chopped walnuts.  Bake for 25 minutes or till you get the perfect browning on the top.
• Remove and shift to a wire rack. Serve warm.
• Store in an airtight container.

 

 

Notes:

1. I used castor sugar but granulated sugar can also be used.
2. You can substitute walnuts with any nut of your choice.  I strictly recommend to add nuts.
3. If you do not have wheat bran you can substitute it with oats flour or wheat flour or oat bran
4. Adjust the quantity of milk as per the consistency of your batter.
5. After 16-18 minutes, keep an eye on the muffins to avoid over baking as every oven temperature varies.  If your muffins gets brown before 25 minutes insert a toothpick in the center of a muffin and check if it comes out clean to make sure your muffins are not undercooked.

Lauki Halwa / Bottle gourd fudge

Halwa is a famous Indian delicacy.  It looks royal and making it is so easy.  No fuss yet mind blowing dessert to end a nice meal.  There is a endless list of halwas in Indian menu.  You can make it with almost anything be it pulses, fruits or even vegetables.  
I love to try making different kind of halwas.  In this list, my latest addition is Lauki Halwa.  It sounds a bit not-so-interesting but trust me it tastes divine. I had heard about this halwa a lot of time but never thought to try. Last week I found one big lauki lying in my fridge. I didn’t want to make any curry, kofta or dal with it so decided to make lauki halwa. 
Instead of making it all with milk I used condensed milk. Addition of condensed milk gave it a rich texture without adding Mawa/Khoya and at the same time made it a quick cooking dessert. Although I added milk too but only 2 tbsp just to cook the lauki.  In case you don’t want to use condensed milk, you can make it with milk too. I have given the procedure in the notes at the end. Do check.  Hey, did I mention that I used only 1.5 tbsp ghee in it unlike other halwas and you wont find it any less tasty from those ghee loaded halwas :D

This halwa came out so well that I am gonna make it more often :) Its a good option for parties too. Clever idea to add veggies in kids meal.  They would love it surely. So try it and you will be glad that you did. Happy Cooking :)

Serves – 2

Ingredients:

Lauki /  Bottle gourd (finely grated)	1 cup
Ghee	1 ½ tbsp
Condensed milk	¼ cup
Milk	2 tbsp
Cardamom (crushed)	2
Raisins	15
Green food color (optional)	2-3 drops

Method:

• In a non stick pan, heat ghee. Add raisins and fry for few seconds. Remove and set aside.
• In the remaining ghee, add grated lauki and fry for 8-10 minutes or till water evaporates and raw smell goes. 
• Add condensed milk and mix well. Cook for 2 minutes. Add milk and mix again. Cook for 2 more minutes. Add crushed cardamom, food color and fried raisins. Mix again and cook till the halwa gets thick.
• Serve warm or cold.

                                              

 Notes:

1. Grate the bottle gourd very finely.
2. I recommend to use a non stick pan for making this halwa to avoid sticking while frying the bottle gourd/lauki.
3. You can add any dried fruit of your choice.
4. In place of cardamom you can use saffron.
5. If you do not want to use condensed milk then boil 1 cup of milk till a bit thick.  Fry lauki as given in the recipe.  Add the fried lauki to the thick milk and mix well.  Add 6 tbsp sugar (or adjust to taste) mix again.  Add crushed cardamom and dried fruits and cook till thick.

Homemade Rose Water

I have got lots of roses in my garden but never thought of using them in any way.  My mom makes rose water at home as it is more hygenic and pure.  Above all, you know that the rose flowers you are using are not grown on pesticides.  I never made it at home but yesterday I took the recipe from my mom and tried my hands on it.  Its very easy and just 2 ingredients needed - Roses and distilled water.  The best part is that you can use it for anything be it food, body, face, eyes and so on. Rose water is so good for skin and eyes.  It gives a soothing and cooling effect.  It also gives a wonderful flavour and aroma to any food specially desserts. I made it specially to add in food. 

Use red or pink rose for making this rose water.  You would get a light pink hue in the final product and I just loved it.  So lets make it.  Happy Cooking :)

Ingredients:

Red/Pink Roses     -     1

Distilled water       -      As required

Method:

• Wash the rose petals thoroughly and put them in a vessel.  Pour the distilled water over the petals.  Add just enough water to cover the petals.  Set aside for 20 minutes.
• After 20 minutes, put the vessel on the stove over slow flame. Let the water heat ( Do not boil).  Heat it till the petals leave their color and start looking faded.
• Remove from the stove and let it cool down.
• Refridgerate for 2-3 hour.
• Strain and store in a clean plastic or glass bottle.  

Notes:

1. Store it in the refridgerator.
2. Use fresh roses for best results.
   
   

Kothimbir Vadi

Today's recipe is a very healthy one. It is a modified version of famous Kothimbir Vadi.  Kothimbir Vadi is a Maharashtrian snack.  In Marathi, green coriander is called Kothimbir.

This is my version of Kothimbir Vadi that I always make at home. Tastes great and is guilt free too as instead of deep frying I simply stir fry it.  The crunchiness of outer crust and softness inside makes it so delicious.  Its a very good option for breakfast too.  You can prepare it in advance and fry just before serving.  Traditionally, a lot of green coriander is used to make this wonderful dish but as V doesn't like green coriander much I didn't add more of it.

I love the nice fragrance of til and coriander in these vadis.  I am sure it would become your favourite too.  It can be given to babies and kids too just skip green chilly and chilly powder, they would definitely relish it.  So give it a try and share your feedback.

Happy Cooking :)

                              

Ingredients:

Gram flour/Besan	½ cup
Rice flour	2 tbsp
Fresh coriander (Chopped)	¼ cup
Sesame seeds/Til	1 tsp (Roasted)
Lemon juice	1 tsp
Baking soda	1/8 tsp
Oil	1 tsp
Salt	½ tsp or to taste
Green Chilly	1 (chopped)
Red Chilly powder	1/8 tsp
Turmeric powder	2 pinch
Water	As required
Oil	For frying and greasing the pan

Method:

• In a mixing bowl, mix together gram flour and rice flour.  Add water little by little and make a lump-free and smooth thick batter.  Leave it aside for 15 minutes.
• Grease a round pan and set aside.
• Add salt, chilly powder and turmeric in the gram flour batter and mix well.  Add chopped coriander, chopped green chilli sesame seeds, oil and lemon juice.  Set aside.
• Take water in a pressure cooker and let it boil.  
• In the gram flour batter, add baking soda and mix well.  Do not over mix.  
• Pour the batter in the greased pan and put it inside the pressure cooker.  Put the lid and remove the whistle.  
• Let it cook for about 10-12 minutes or till a knife inserted comes out clean.
• Once cooked, remove the pan from the pressure cooker.  Let it cool down for 5 minutes.
• Unmould the steamed vadi and cut into desired shapes.  Set aside.
• Heat 2 tbsp oil in a non stick pan and add steamed vadis in it.  Stir fry till golden brown and crispy.
• Remove on a tissue paper and serve warm.

Notes:

1. If you wish you can deep fry the steamed vadis.
2. Adjust the salt and chilly as per your taste.
3. For steaming the batter, you can take a deep non stick woke/kadhai with glass lid.  Fill it with water.  Let the water boil and put the batter filled pan in the center of the woke.  Cover with glass lid and steam the batter.
4. If making in advance, store the sliced vadis in an airtight pan and keep in the refridgerator.  Do not store it for more than 1 day.