Tuesday 30 December 2014

Eggless pineapple cream cake


Ingredients:

2 tbsp Butter
2 tbsp Cream Cheese
1/2 cup Sugar
3/4 cup Milk
1 cup Maida
1/2 tsp Baking powder
1/4 tsp Baking Soda
1/2 tsp Vanilla Essence
1 pack of Cool Whip
Tinned Pineapple Pieces

Method:-

1.Take butter and cream cheese in mixing bowl.
2.To that add sugar and whisk well until it turns out creamy.
3.Slowly add warm milk and make that in to thin paste.
4.Now add vanilla essence and mix well.
5.Sieve maida in to wet mixture along with baking powder and baking soda.
6.Mix very well.
7.Pour the mixture in to greased  safe Baking tray.
8.ovan at 180 degree started for 15 min
9.After cake is done allow it to cool down for 10 mts.
10.Then transfer that on to cooling rack.
11.After cake cools down divide that in to two equal size sponge sheets.

Cake Preparation:-

1.Take one of the sponge sheet.
2.Apply pineapple juice over that.
3.Apply a layer of cool whip over it.
4.Place few chunks of pineapple over cream layer.
5.Now put another sponge sheet on the top of previous sponge sheet.
6.Now cover the whole cake with cool whip.
7.Put some pineapple pieces on the top of cake and top that up with some cherries.

Friday 26 December 2014

Eggless tutti frutti Cake



     
Ingredients:

3 cups plain flour

1/4 cup + 2 tbsp cocoa powder

2 tsp baking powder

1 tsp baking soda

1 cup + 2 tbsp hot water, divided

2 1/4 cups granulated sugar

1 cup oil (preferably rice bran)

250 ml cup medium consistency slightly sour yogurt (Indian curd) or sour cream

1 tbsp vanilla extract

tutti fritti


Method:

1.Lightly grease the base of a bundt pan and dust it with plain flour and tap to remove excess. Alternatively use two 8” or 9” round pan.

2.In a large bowl, assemble the dry ingredients- the flour, baking powder and baking soda and sieve together to make the mixture uniform and prevent lumps in the flour mixture.

3.Preheat the oven to 180C/350F.

4.In another bowl put in the hot water and sugar and blend with a mixer until the sugar partly melts.

5.Quickly stir in the oil and the yogurt and mix well.

6.Stir in the liquid ingredients into the dry ingredients, add the vanilla extract and mix well using a hand mixer until you get a smooth batter, about 3 to 4 minutes.

7.Divide the batter into 2 halves.

8.Put in the cocoa powder and extra water (1 tbsp castor sugar if desired) into one half. Mix well and beat for a minute until the mixture is smooth.

9.Now place alternate ladles or spoonfuls of chocolate and vanilla batters in the pan.

10.When all the batter is in the pan, using a knife, make swirling pattern through the batters to get the beautiful marble design.

11.This is quite exciting to do and you might have to stop yourself in order to over do it or else you might have one uniform mixture or batter.

12.Bake in the middle rack of an oven. After 15 minutes lower the heat to 180C/300F and bake for 45 minutes more or until a skewer comes out clean.




Decorated by whipped cream and cherry.

Tuesday 9 December 2014

Eggless coco sponge cake



Ingredients:

1 1/2 cups All purpose flour
1 cup Thick Yogurt
1 cup Sugar
1/2 tsp Baking soda
1 1/4 tsp Baking powder
1/2 cup Oil
1 1/2 tsp Vanilla extract
1/2 cup coco powder


Method:-
1.Sieve maida twice and keep aside.
2.Cream sugar and curd until sugar completely dissolves.
3.Add baking powder, baking soda.coco powder to the creamed mixture and mix well.
4.Leave aside for 5 mins and you can see the bubbles appearing.
5.Now add vanilla essence,cooking oil and mix well.
6.Next slowly add maida in portions at a time and blend with wet ingredients.
7.Beat well with a whisk until creamy and thick.
8.Preheat oven to 200 deg C for 10mins.
9.Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.
10.Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 30-35 mins.
11. till a fork inserted into the center of the cake comes out clean.
12.Just brush the top of the cake with 1 tbsp milk, 10mins before the ending time to get a nice polishing glaze.
13.Allow the cake to cool down for 10mins, then invert and remove the butter paper.

Decorated by whipped cream with different design.


Then cut/slice them into pieces and enjoy!

Monday 8 December 2014

Soya moong tikki ( Healthy and cholestrol control receipe)

 Soya moong tikki ( Healthy and cholestrol control receipe)

Preparation Time: 10mins
Cooking Time: 20 mins
Makes 10 cutlets



Ingredients:-

1 cup soya chunks
1/3 cup moong dal (split green gram)
2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/2 tsp cumin seeds (jeera)
1 tsp lemon juice
1/3 cup chopped coriander (dhania)
1/3 cup chopped mint leaves
salt to taste

oil for shallow frying

For Serving:-

green and sweet  chutney.

Method:-

1.Soak the soya chunks for 15 minutes in water.
2.the moong dal for 5 to 6 hours.
3.Wash the soya chunks and dal and strain it.
4.Cook the soya chunks in enough water for couple of minutes or until the rawness of the soya chunks has gone.
5.Grind the cooked soya chunks and soaked moong dal into paste without adding any water.
6.In a mixing bowl, combine the grounded paste and all the ingredients and mix it thoroughly.
7.Divide the mixture into 6 equal portions.
8.Shape the portion into a ball and flatten it little to make it into a quarter inch thick disc.
9.Repeat the same process to make 5 more cutlets.
10.Shallow-fry the cutlets from both the sides till it turns golden brown in colour.

Serve the cutlets hot with green and sweet  chutney.

Sunday 7 December 2014

Oats Vegetable Soup ( Healthy Heart and control cholestrol )



Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings


Ingredients:-

1 tsp finely chopped garlic (lehsun)
1 cup chopped and boiled mixed vegetables (french beans , carrot and cauliflower)
1 tsp oil
1/4 cup finely chopped onions
salt and to taste
1 tbsp quick cooking rolled oats
2 tbsp chopped coriander (dhania)

Method

1.Heat the oil in a deep non-stick pan.
2.add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
3.Add the mixed vegetables, 2 cups of water, salt and pepper, mix well.
4.cook on a medium flame for 2 minutes, while stirring occasionally.
5.Add the oats and coriander, mix well and cook on a medium flame for another 1 minute.

Serve hot.

Monday 1 December 2014

Eggless Vanilla And Chocolate Cake

       
 Ingredients:

3 cups plain flour

1/4 cup + 2 tbsp cocoa powder

2 tsp baking powder

1 tsp baking soda

1 cup + 2 tbsp hot water, divided

2 1/4 cups granulated sugar

1 cup oil (preferably rice bran)

250 ml cup medium consistency slightly sour yogurt (Indian curd) or sour cream

1 tbsp vanilla extract


Method:

1.Lightly grease the base of a bundt pan and dust it with plain flour and tap to remove excess. Alternatively use two 8” or 9” round pan.

2.In a large bowl, assemble the dry ingredients- the flour, baking powder and baking soda and sieve together to make the mixture uniform and prevent lumps in the flour mixture.

3.Preheat the oven to 180C/350F.

4.In another bowl put in the hot water and sugar and blend with a mixer until the sugar partly melts.

5.Quickly stir in the oil and the yogurt and mix well.

6.Stir in the liquid ingredients into the dry ingredients, add the vanilla extract and mix well using a hand mixer until you get a smooth batter, about 3 to 4 minutes.

7.Divide the batter into 2 halves.

8.Put in the cocoa powder and extra water (1 tbsp castor sugar if desired) into one half. Mix well and beat for a minute until the mixture is smooth.

9.Now place alternate ladles or spoonfuls of chocolate and vanilla batters in the pan.

10.When all the batter is in the pan, using a knife, make swirling pattern through the batters to get the beautiful marble design.

11.This is quite exciting to do and you might have to stop yourself in order to over do it or else you might have one uniform mixture or batter.

12.Bake in the middle rack of an oven. After 15 minutes lower the heat to 180C/300F and bake for 45 minutes more or until a skewer comes out clean.




Decorated by whipped cream and cherry