Eggless Chocolate Cake

Eggless Chocolate Cake

Author: Maria Jose

Recipe type: Dessert, Cake

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Serves: 7

Ingredients

• All Purpose Flour – 1 cup
• Baking Powder – ½ tsp
• Baking Soda – 1 tsp
• Unsweetened Cocoa Powder – 6 tbsp
• Granulated Sugar – ¾ cup
• Vegetable oil – ½ cup ( I used sunflower oil)
• Hot Coffee – ¼ cup (1 tsp of coffee in ¼cup hot water)
• Milk – ¼ cup, room temp
• Yogurt – ¼ cup, room temp
• Vanilla essence – 1 tsp

Chocolate Icing

• Unsalted Butter – 100 gms, room temp
• Cocoa powder – ⅓ cup
• Icing sugar – 2-2.5 cups
• Vanilla essence – 1 tsp
• Hot water – 2-3 tbsp

Instructions

1. Preheat the oven to 180 C, 10 mins before baking. Lightly grease the cake tin and line with parchment paper.
2. In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
3. Add all the wet ingredients one by one.
4. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
5. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
6. Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean when the cake is ready.
7. Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before icing.
8. For icing – combine the softened butter and cocoa powder with a hand whisk or a wooden spoon. Add a little of hot water and mix well. Add 1 cup of icing sugar and vanilla essence. Mix well. Add a tbsp of hot water, if required, mix and add one more cup of icing sugar. Combine well. Do a taste test and add more sugar if required. Also, add more hot water to suit your required consistency.

Kadai Mushroom

This recipe is from indianfoodforever.com

Ingredients: 
200 gm mushroom
1 capsicum (shimla mirch)
2 onion (pyaj)
4 tomato (tamatar)
1 piece ginger (adrak)
5-6 garlic (lahsun) buds
2 green chilly (hari mirch)
1 tsp salt
1/2 tsp red chilly powder (lal mirch)
1 tsp coriander powder (dhania)
1/4 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
4 tbsp clarified butter (ghee) 

Procedure:

• Cut mushrooms into slices.
• Cut capsicum into cubes.
• Finely chop onions and tomatoes.
• Grind ginger, garlic and green chilies.
• Heat ghee in a pan and fry onions in it until it turns pink.
• Then fry ginger paste for a minute.
• Now put tomatoes and fry until ghee separates.
• Put salt, red chilly powder, coriander and turmeric powder.
• Now add mushrooms and simmer after adding 1/4 cup water.
• Cook until mushrooms softens.
• Then cook capsicum in it for 2-3 minutes and remove it from the flame.
• Now sprinkle some spice blend.
• Serve hot.

Coffee Cake

This recipe has been taken from Kichu Khon's blog. Loved it so it is here in my cook book


Need : 2 cups maida / refined flour, a little more than 1/2 cup cooking oil, 1/2 cup milk, 3 teaspoon baking powder, 1&1/2 cup sugar, 1 pinch salt, 6-8 drops of vannila essence, coffee powder as per ur liking ( the granules are better) .

How to : Grind the sugar into a powder first. Mix everything except coffee together. At last add coffee as per ur taste

Just make sure there are no lumps. And the mixture should be of pouring consistency .... so add more milk if you find it turning thick.

Pre heat oven. Bake at 180 degrees C for 35-40 min or till done. Remove from oven only when the cake has cooled.


I had little less maida so i added fine semolina (about 1/2 cup) and two big spoons of whole wheat flour and also I used sugar granules and it still  turned out yummy! Enjoy

vegetable Pie

This has been taken from tarladalal.com




Preparation Time: 30 mins.
Cooking Time: 30 mins.
Serves 8. 
Showing ingredients for 3 servings

Ingredients

1/2 cup mixed boiled vegetables
1/4 cup cooked macaroni
1/8 cup rice (chawal)
1 1/2 to 1 3/4 pineapple slices
1 1/8 cups White Sauce (For Baking)
1/2 tsp chilli sauce
43 gms Shortcrust Pastry
1 1/8 tbsp tomato ketchup
1/3 tbsp milk
salt and black pepper (kalimirch) powder to taste

Method

1. Mix the vegetables, macaroni, rice, pineapple, white sauce, chilli sauce, tomato ketchup, salt and pepper.
2. Grease a baking dish and pour the mixture in it.
3. Roll out the shortcrust pastry dough to fit the baking dish.
4. Cover the vegetables with the pastry. Make slits on top and sprinkle the milk over the pastry.
5. Bake in hot oven at 450°F for 20 minutes or until the crust is golden brown.
6. Serve hot.

RECIPE SOURCE : Delights Of Vegetarian Cooking

Banana Walnut Cake

IngredientsAll Purpose Flour - 1 cup
Granular Sugar - 3/4 cup
Ripe Banana - 1 1/4 cup, pureed (1 cup is good enough, I used extra quarter as that was left over and I didn't want to throw it)
Butter - 1/2 cup (You can use regular cooking oil here as well)
Fresh Curd/Yogurt - 1/4 cup
Fresh Milk - 1/4 cup
Walnut - 1/4 cup, chopped (I felt like I could have added more, so be the judge and add as much as you want)
Baking Soda - 1/4 tsp
Baking Powder - 1 tsp
Salt - a pinch

Preparation

• Chop walnut and puree Bananas
• Beat sugar with yogurt until fluffy
• Add banana puree and mix well
• Add milk and beat well
• In a separate bowl mix flour with baking soda & powder
• Now, add flour mixture little by little in the banana mixture and combine everything well
• Add butter/oil and mix well until it blends with the mixture
• At the end just fold in walnuts
• Pour the mixture in a greased tin (I used a square one) and bake at 400 degree F or 200-205  degree C for 30 minutes or until a toothpick comes clean.

Serving

We ate almost half of it, just like that, right after it cooled down with nothing else. But, feel free to use anything you like to top it with, some powdered sugar or ice-cream or any other frosting.

Eggless Molten Lava Cake

This recipe is borrowed from Tarla Dalal.com




Preparation Time: 5 mins
Cooking Time: 5 mins
Makes 1 cup

Ingredients

1 tbsp plain flour (maida)
1 tbsp powdered sugar
1 1/2 tsp cocoa powder
4 tbsp milk
a pinch salt
a pinch baking soda
a pinch baking powder
2 tsp melted butter
a chunk of cooking chocolate

Method

1. Combine the flour, sugar and cocoa powder and sieve well.
2. Add the salt, baking soda and baking powder and mix well.
3. Add the butter and mix well.
4. Add the milk, 1 tablespoon at a time, and mix well to get a smooth batter.
5. Pour half of it into a microwave safe bowl and push the chunk of chocolate right into the center of the batter.
6. Top it with the remaining batter, taking care that the chocolate doesn’t protrude out of the batter.
7. Microwave on HIGH for 1-2 minutes or till cooked.
8. Keep aside for a minute, unmould and serve plain or with a dollop of vanilla ice cream.

Fenugreek Peas Curry

This recipe is by Bhagshree

Ingredients

2 cups chopped fenugreek (methi)
4 cups chopped onions
4 tbsp ghee
1/2 cup tomato puree
2 tsp garlic (lehsun) paste
2 cups parboiled green peas
salt to taste
1 tsp sugar
2 tsp chilli powder
2 tsp garam masala
1 cup curds (dahi)
3 tbsp cream
2 tsp tomato sauce

For The Garnish
4 tbsp chopped coriander (dhania)

Method
Boil the methi and onions together and grind into paste. Keep aside.
Heat the ghee in pan, add the tomato puree and garlic paste and cook for 5-7 minutes on a slow flame.
Add the methi-onion paste, green peas and little water and bring to boil.
Add the salt, sugar, chilli powder, garam masala and curds, mix well and cook for 2 minutes on a medium flame.
Add the cream and tomato sauce and simmer for 5-8 minutes.
Serve hot garnish with coriander.