Eggless Mango Cake (Mango Loaf Bread)

Ingredients

 taken from Sharmis Passion

• Maida - 1 cup (135 gms)
• White Rava(fine variety) - 1/2 cup (60 gms)
• Mango - 1 big sized
• Walnuts chopped - 2 tbsp
• Granulated Sugar - 3/4 cup (165 gms)
• Curd - 1/4 cup (60 ml)
• Olive oil - 2 tbsp
• Baking soda - 1/2 tsp
• Baking powder - 1 tsp
• Salt - a pinch
• Cardamom powder - 1/2 tsp

Method:

1. Chop the mangoes and puree it without water to get a thick pulp. Keep aside.
2. Sift maida, baking soda, baking powder and salt atleast twice for even spread of baking powder and soda.Now add rava to the maida mixture, keep aside.
3. In a seperate bowl, add oil,yogurt, mango pulp, cardamom powder,sugar and mix well till sugar is completely dissolved.
4. Now add the curd mango mixture to rava maida mixture slowly and mix until a thick batter is formed. Add chopped walnuts and mix once. Reserve 1 tbsp of walnuts for topping.
5. Preheat the oven at 190 deg C for 10mins. Meanwhile grease the pan with little oil and sprinkle maida. Arrange butter paper if you use it(I use for most of the cake for easy unmoulding).
6. Transfer the batter to the cake pan. Top the cake batter with remaining chopped walnuts and bake it for 35-40mins at 190 degree C.In my OTG it took exactly 40mins for the mango bread to get baked.
7. The top would have turned to a golden brown color by this time. Check with a toothpick in the center of the cake and if it comes out clean then ur cake is done.Cool it for atleast 15mins before you unmould and slice them.

Cocoa Chocolate Sauce

Cocoa Chocolate Sauce

Ingredients

• 1½ cups of milk
• 1 oz (30 g) of butter
• 4 tbsp of sugar
• 4 tbsp of Cadbury's cocoa powder
• 2 tbsp of cream
• 1½ tbsp of cornflour
• ½ tsp of vanilla essence

Method

1. Blend together the milk, sugar, cocoa powder and cornflour with a whisk until a smooth paste has formed.
2. Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil.
3. Reduce the heat and simmer for 2 minutes.
4. Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture.
5. Finally, add the vanilla essence and the cream and stir well.
6. Serve the sauce warm with your favourite pudding.

Methi Corn

Ingredients

To Be Grounded Into A White Paste

2 large onions diced

2 tbsp cashew nuts (kaju)

3 tbsp watermelon seeds

2 almonds (badam)

1/2 cup milk

Other Ingredients

2 1/2 cups chopped fenugreek (methi) leaves

3 tbsp oil

1/2 tsp cumin seeds (jeera)

2 tsp green chilli paste

1 tsp nutmeg (jaiphal) powder

1 tsp cinnamon (dalchini) powder

2 1/2 cups boiled sweet corn kernels (makai ke dane)

salt to taste

Method

Apply some salt on the fenugreek leaves and keep aside for 10 minutes.

Drain and squeeze out the excess water. Keep aside.

Heat 1 tbsp of oil in a broad pan, add the fenugreek leaves and saute on a medium flame for 3 to 4 minutes.

Remove from the flame and keep aside.

Heat the remaining oil in the same pan and add the cumin seeds.

When the seeds crackle, add the prepared white paste,green chilli paste,nutmeg powder,cinnamon powder,salt, boiled corn and sauteed fenugreek leaves and cook on a medium flame for 3-4 minutes.

Serve hot.

Garlic Pull-apart Rolls

taken from Divya's  Cookbook

Ingredients

Flour/maida - 1 1/2 cups
Warm water - 1/2 cup
Yeast - 1/2 tbsp
Salt - 1/2 tsp
Sugar - 1 tbsp
Olive oil - 2 tbsp

For the garlic spread

Salted butter, at room temperature - 25 gms
Garlic - 2-3 cloves,grated
Chopped coriander leaves - 2 tbsp

Method

Mix together warm water,sugar and yeast in a bowl and let it proof for about 5-7 minutes.It should bubble and froth up within minutes,if not start afresh.

Mix together flour,salt and yeast mix till you get a slightly sticky dough.
Add oil and knead for 5-7 minutes till you get a smooth dough.

Cover the dough with a cling film or a kitchen towel and allow to proof for 40-45 minutes.

Meanwhile,mix together all the ingredients for the garlic spread and keep aside.
Grease a baking pan or a loaf tin with butter[I used my loaf pan for the first trial and a round tin for this one-both work fine]

Knock down the air in the dough and divide the dough into two equal portions.
Roll one half of the dough on a floured surface using a rolling pin to a rough rectangle.

Spread about one third of the garlic bread on one side.

Roll from one end as you would for a swiss roll.

Cut the roll into half and further into two making it four rolls.(I rolled the dough from the long end and got 6 rolls out of one).

Now place the rolls with the cut side up in the greased pan. 
Repeat the same procedure for the remaining dough. 
Spread a little milk on the rolls and add the remaining garlic spread on top.

Allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.

Bake for 20-25 minutes or till the top has become golden brown.

Whole-Wheat Garlic Pull-apart Rolls

 from Divya's Cookbook


Ingredients

Whole wheat Flour/Atta - 1 cup
All purpose flour/Maida - 1 cup
Lukewarm Water - 1 cup
Active dry yeast - 1 tsp
Sugar - 2 tsp
Salt to taste
Olive Oil - 2 tsp

For the Garlic spread

Softened butter - 2 tbsp
Garlic cloves - 4-5,finely chopped
Green chilly - 1,finely chopped
Fresh Coriander leaves - 1 tbsp,finely chopped

Method
Mix together warm water,sugar,salt and yeast and keep aside for 5-10 minutes to bloom.If the yeast is fresh,it will start bubbling within minutes.If it does not bloom,start afresh.

In a big mixing bowl,add whole wheat flour and maida.Pour in the yeast mixture along with olive oil,little at a time and start kneading the dough.You might/might not require the entire quantity so add as required to form a smooth dough.

Knead the dough for 5-7 minutes or till the dough becomes smooth and elastic.Add flour a tsp or two if you feel the dough is too sticky,but refrain from adding more.
Coat the mixing bowl with some oilve oil and place the dough in it and smear oil around the dough.Cover the bowl with a damp towel and let the dough rise to double its size in a warm place for 45 minutes to an hour.

Meanwhile,make the garlic filling.Mix together all the ingredients mentioned for the filling to a spreadable consistency and keep aside.

Grease a loaf pan with some oil and keep aside.
Punch down the dough and knead for 2-3 minutes.Divide the dough into two equal portions.

Smear your workspace with some flour and roll the dough into a rough rectangle,about half an inch thick.Smear half of the garlic spread.Roll the rectangle and cut into two and further into two more,so that you end up with four spirals.Place the rolls carefully into the greased pan.

Repeat with the other half of the dough.
Apply any remaining garlic spread on top of the dough and brush with some milk.You could also sprinkle some sesame seeds on top.
Allow the rolls to proof for 30-45 minutes.
Preheat the oven to 180C.

Bake the rolls for 20-25 minutes or till the top portion of the dough becomes golden and the bread sounds hollow when tapped.If not,bake for a further 10 minutes.
Brush the top of the rolls with softened butter immediately after you remove from the oven.
Run a knife around the edges and immediately remove the rolls from the pan and cool on a wire rack.
Serve the rolls warm with a hot cup of tea.

Eggless Choco Chip Cookies

From Sharmis Passions



Recipe - Ingredients
Makes: 15-18 cookies
Cooking & PreparationTime: 40 mins


Maida (All Purpose Flour) - 1 cup
Icing Sugar - 1/3 cup
Butter - 1/3 cup (at room temperature)
Choco Chips - 1/3 cup minus 1 tbsp
Vanilla Essence - 3/4 tsp
Baking Soda - 1/4 tsp
Baking powder - 1/4 tsp
Milk - 1 tbsp

Method:

1.Cream sugar and butter until creamy. Add vanilla essence and whisk it well.

2.Sieve maida , baking soda well until evenly mixed. Add it to butter sugar mixture.

3.Bring it together to form a soft dough(Add milk only if its too dry and doesnt come together). Add in the choco chips finally and give a quick stir.Now the cookies dough is ready.

4.Preheat oven to 180 deg C for 10mins. Meanwhile roll them into medium sized balls and flatten it with your palms - if you want more thinner cookies flatten them thin. I wanted a bit thicker so made it like this. Bake the cookies for 20-25mins. If its thinner keep an eye at 15mins itself. Mine took a little longer and got baked in 25mins.

Cool them on wire rack completely then store them in airtight container.

Eggless Vanilla Cake

Recipe Source: Easycooking.com 

Ingredients 

Cake flour – 1 ½ cups
Thick curd – 1 cup
Sugar – ¾ cup
Refined oil – ½ cup
Baking powder – 1 tsp
Baking soda – ½ tsp
Vanilla essence – 1 tsp

Method

Preheat oven to 180C.
Grease an 8’ round cake tin.
Beat together sugar and curds well.
Add baking powder and baking soda,mix well and keep aside for 2-3 minutes.
Bubbles will start appearing on top-add oil and vanilla essence and beat well.
Mix in the flour 1 tbsp at a time and make a smooth batter.

I added a tsp of cocoa powder to 1/3 of the batter and then swirled it together with the yellow batter for a marbled effect.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.