Eggless date cake

Diposting oleh adiba
Senin, 07 Mei 2012
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I know many of you might have tried out this date cake from shilpa's blog. i am joining you lately. When Nupur mentioned about the date cake in her last post, i could not resist to lay my hands on it. it was so easy to prepare, no tricky stuff's. and the outcome of the cake is just amazing. I shared the cake with my neighbors and friends. almost everyone wanted to go in for a second slice, after hearing its name"Eggless Date Cake". 


I tell you what, if you serve this cake topped with ice cream, then this will be the winning dessert. before clicking pictures, i took a warm slice with a scoop of vanilla ice cream and enjoyed it to the core. to my surprise this resembled much like an chocolate cake only in its look's. i used both seedless brown and dark dates. when my hubby and another friend tasted and told it tasted like adhirasam, i was surprised, yes it tastes like adhirasam. 


if i had to give a name, i would call it as Eggless non sticky date cake. the cake was moist and was just perfect!



I just followed shilpa's recipe. 
Referred sharmi's blog for step wise pictures.
Yields about 8 slices.

Ingredients:

  • Dates - 18 ( brown or black seedless)
  • Milk - 3/4 cup
  • Sugar - 3/4 cup
  • Maida / All Purpose flour - 1 cup
  • Oil - 1/2 cup ( i used sunflower oil)
  • Baking soda - 1 tsp
  • Cashews and Badam - 5 each (chopped)

Method:

  1. Bring the milk to boil. remove the milk from flame. after 5 or 10 minutes, when the milk is still warm, add in the dates. let the dates soak in milk for about 1 hour. you can also leave it soak overnight in your fridge.

  2. Transfer the soaked dates along with milk into your mixie jar, add sugar and blend well into a smooth paste. add oil and blend again. pour the mix into a large mixing bowl.

  3. Sieve the maida flour along with baking soda twice so that the baking soda mixes evenly with the flour.

  4. Now add the sieved flour to the mixing bowl, which has grounded date-milk mix. add the flour gradually and keep mixing with a spatula or a wooden spoon. make sure you do not create any lumps. the finally add in the chopped nut's and give a mix with spatula.

  5. Line in your baking tray or a round tin with butter paper. grease the butter paper with little butter and add 1/2 tsp of flour to dust the greased. pour in the cake batter to the baking tin.

  6. Pre-heat your oven to 180C / 350F for 10 minutes. put the baking tin into the oven and bake for about 35-45 minutes, till a toothpick inserted comes out clean.

  7. Once the cake is done, let it cool for 5-10 minutes and slice it and serve with vanilla ice cream.


Notes:

  1. I turned over enthusiastic while preparing the cake batter and totally forgot to line in my baking tin. end result, the cake sticked to the tin. so line in your baking tin with butter paper.

  2. You can use olive oil and brown sugar in place of oil and sugar to make the cake more healthier.




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Nan khatai ~ easy eggless cookie

Diposting oleh adiba
Senin, 13 Februari 2012
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Nankhatai is a cookie, famous in pakistan and in india. Nankhatai is a basic eggless cookie made with clarified butter(ghee). When Bina posted her nankhatai recipe on daily tiffin, i tried it immediately and fell in love with these cookies, but it took too long (2 years) to post here.



whenever we crave for crispier biscuits, i would make nankhatai in minutes. its so easy to make. moreover, you can make it quick.

                                                               
 Nankhatai



Yields - 30 cookies approx.

Preparation time: 15 mins
Baking time - 10-15 mins.
Recipe from : Daily tiffin  - Bina




Ingredients:


  • Maida / All purpose flour – 2 cup’s (200gms)
  • Sugar – 1 cup
  • Cardamom – 8
  • Ghee – ¾ cup
  • Baking powder – ½ tsp
  • Nuts to garnish(pista, cashew and badam)


Method:

      1. Pre-heat the oven at 150C for 10 minutes.

      2. Line your baking tray with butter paper and set aside.

      3. Powder the sugar along with cardamom pods.

      4. Sieve the maida flour along with baking powder. Also sieve the powdered sugar upon maida.

      5. Mix the flour well with your hands.

     6. Add Ghee to the flour and keep mixing, first the flour becomes like crumbles. keep on adding the    ghee till flour comes together as a smooth pilable dough. Do this process patiently, this process takes 10 minutes. (it consumes really lots of ghee, so go ahead and forget the calories.)

      7. Once you get the smooth pilable dough, pinch a small ball of dough and roll it with your palms. Slightly press it with your palms, so that the ball flattens a bit. Place the flattened ball over the butter paper. Likewise fill the butter paper. Press nuts of your choice over each nankhatai.


   8. Bake the Nankhatai in pre-heated oven at 150c for 10-12 minutes. Till the bottom of the nankhatai turns light brown in colour. Change the sides of tray in between, to ensure even baking.

   9. Remove from the oven and let it cool for 5 minutes, then transfer to cooling wrack and let it cool for another 5 minutes.


    10. Transfer the cooled nankhatai’s to an air tight container.

Serve with Hot tea, tell you what, thats the perfect way to eat these cookies.


Do try these delicious easy to make cookies. these cookies were crispy. these cookies were hit at home and kids loved it a lot.

I also made in heart shape, which turned out good too. so you can try different shapes.

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Eggless Chocolate Muffins

Diposting oleh adiba
Senin, 28 Maret 2011
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I know i went missing here for a month. I needed the break from this webworld, now i can say proudly that iam not addicted to blog or FB or WEB in total :) apart from funny thoughts flooded, i gave treat to my Depression, by making these Eggless Chocolate Muffins. This is Superb eggless recipe, suggested by Sharmilee. Its Easy, you will know when you prepare it.

Eggless chocolate cupcakes

Recipe Copied from my Eggless Moist Chocolate Cake. its a Fool Proof Recipe I tell You.
Baking Time : 25-30 mins, Yields 18 muffins.

How to Prepare Eggless Chocolate Muffins?

Wet Ingredients:

Cold Water - 1 and half cup
White Vinegar - 1 and half tbsp's
Brown Sugar (or) Sugar - 1 cup
Olive Oil (or) Canola Oil - 6 tbsp's

 Mix the above Wet ingredients in a bowl together. Let the Sugar Dissolve well.

Dry Ingredients:

All Purpose Flour / Maida - 1 and half cup
Cocoa Powder - 1/4 cup
Baking Soda - 1/2 tsp
Salt - a small pinch

Sift the flour and cocoa powder along with the salt and baking soda for atleast 3 times,

So that no lumps of cocoa powder / all purpose flour are there and also the baking soda is mixed well with the flour.

Mix the Dry Ingredients along with the wet ingredients and stir slowly. make sure no lumps are formed in the mix.

Pre-Heat the Oven to 180c and line the Muffin tray with Muffin Liners.

Pour the mix on to the Muffin tray and bake it for 25 mins exactly. Check whether muffins are baked, by insering a toothpick in the centre of a muffins, it should come out clean, else bake for another 5 mins.

Remove the Muffins from the tray and cool them on wire wrack. Let them cool down for 10 minutes.

 Put the Muffins in Refrigerator for about 2 hrs and serve chilled.

Eggless chocolate muffins

To make Icing:

Mix the Icing sugar (5 tbsp's) with warm water (1 tbsp) and beat well. spread the icing over the muffins and serve.

Notes:

Lemon Juice can be used instead of White Vinegar.

Brown sugar works perfect than Plain Sugar.

I feel cooling the muffins makes it taste better.

Well, now iam heading to my fridge to pick one muffin:)

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Oats Bar - another sweet way to eat Oats

Diposting oleh adiba
Selasa, 09 Maret 2010
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After tasting Horlicks Nutri Bar, i wanted to try a similar one. so yesterday i prepared these oats bar, which is so easy to make and it tasted so good too. the guilt part was adding butter. I reduced the butter from 1/2 cup to 3 tbsp's and as a result of it, i could'nt get the bars so perfect.

Oats Bar

Recipe for Oats Bar - yields 12 bars.
Ingredients:

White Oats - 2 cups
Light Brown Sugar - 1/2 cup
All Purpose Flour / Maida - 6 tbsp's
Butter - 1/2 cup ( i used 3 tbsp's)
Honey - 2 tbsp's
Slivered almonds - 1/4 cup
Black Currant - 4 tbsp's

Method:

Grease a Pan and line it with a baking sheet. Pre-heat the oven to 180c / 350F.

Heat Butter in pan on slow flame. add brown sugar and honey. let them melt and get mixed it slow flame. do stirr in between.

Mix the Oats, Flour, slivered almonds and black currant in a bowl.

Now add the melted butter, brown sugar and honey mix to the oats bowl.
mix them well and spread them on the greased pan. Press them tight and evenly with backside of a spoon.


almond oats bar

Bake them for 25 mins at 180c or till the oats get baked to the golden colour.

After baking, remove from the oven and just mark slices over the oats and let it cool down for 30 mins atleast and cut them.

cool and store them in air tight container.

have these oats bar with a glass of milk for break-fast. i loved the black currant on every bite.

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Eggless Moist Chocolate Cake

Diposting oleh adiba
Selasa, 09 Februari 2010
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First, I have to mention Sharmilee, for tempting me to try this eggless cake by sending her Cake picture. Thanks Dear! Yesterday my very depressed mind needed chocolate and when i opened my fridge, nothing other than cocoa powder was chocolaty there. and there sharmilee's cake pic came before my eyes, and i proceeded to bake this super moist chocolate cake with the recipe from here.

Eggless Chocolate Cake

This cake is made with Vinegar and its tough to spot it on tasting. Though there may be some hint of vinegar, when you taste soon after baking, the next day after refrigerating, the light hint also vanishes. I much liked the cake, the next day after refrigerating. my recommendation is to refrigerate the cake first and serve next.

How to make?

Cold Water - 1 and half cup
White Vinegar - 1 and half tbsp's
Sugar - 1 cup
Oil - 6 tbsp's

Mix the above wet ingredients along sugar in a bowl together. Let the Sugar Dissolve well.

All Purpose Flour - 1 and half cup
Cocoa Powder - 1/4 cup
Baking Soda - 1/2 tsp
Salt - a small pinch

Sift the flour and cocoa powder along with the salt and baking soda for atleast 3 times,
so that no lumps of cocoa powder / all purpose flour are there and also the baking soda is mixed well with the flour.

Mix the Dry Ingredients along with the wet ingredients and stir slowly. make sure no lumps are formed in the mix.

Pre-Heat the Oven to 180c and Grease a 7 by 5 inch pan with few oil drop's.

Pour the mix on to the greased pan and bake it for 45 mins exactly. Let the Cake cool down for 10 minutes.

Put the Cake in refrigerator for about 2 hrs and serve chilled along with Whipped Cream frosting.

Moist Chocolate Cake prepared using Vinegar

I felt the cake tasted little like brownie, i loved and enjoyed this cake very much.

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Eggless Pumpkin Chocolate Chip Muffins

Diposting oleh adiba
Jumat, 13 November 2009
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After getting my muffin tray's, can anything stop me from trying muffins in the new tray? Iam glad that i tried Pumpkin muffins, as i easily prepared it by combining the wet and dry mix. The end result's were much appreciable. I did not feel, that i missed egg as it was fluffy or i could not spot the Pumpkin flavour in spite of using fresh home-made Pumpkin Puree. The spice i prepared for this was extra-ordinary. it filled my home with flavours of cardamon and Nutmeg.

Eggless Pumpkin Chocolate Chip Muffins

First I Prepared the Pumpkin Puree and left it in fridge overnight. Remove the Puree from fridge, just before 15 minutes for preparing muffin mix.

The Spice Mix I prepared had

1. Dry Ginger - 3'inch size (I know its more, but its good)

2. Black Cardamon - 1

3. Green Cardamon - 2

4. Cinnamon - 2'inch round stick

5. Nutmeg - 1/4 (of small nutmeg)

6. Cloves - 3

Grinded the above into a powder and sieved to separate the Ginger's nerves.

* Do not add more Nutmeg, even while preparing in more quantity.

i decided to bake the muffins without egg and butter. am sure, not due to calorie conscious, bcoz i did not have egg's and i wanted to use olive oil substituting butter, to find what difference it makes in taste. I added 2 tbsp's of yogurt at last to get the pouring consistency.

Wet Ingredients:

Pumpkin Puree - 100ml

Olive Oil - 50 ml

Yogurt - 2tbsp's


Dry Ingredients:

All Purpose Flour / Maida - 175gms

Powdered Sugar - 1/4 cup

Baking Powder - 1/2 tsp

Baking Soda - 1/2 tsp

Salt - a pinch

Spice Mix - 2 tbsp's

Chocolate Chips - 5 tbsp's


Method:


Mix the Pumpkin Puree well with Olive oil. keep aside.

Sift the flour with salt, baking powder and baking soda. sift at least twice.

Mix Powdered sugar and spice mix and chocolate chips with the flour.

Add the Wet Ingredients (Pumpkin Puree + Oil) to the flour and mix it wooden spoon.

Add Yogurt to get the spooning consistency of batter to muffin cup's.

Grease the muffin cup with oil and spoon in the batter.

I topped it with some chocolate chips and nuts and some museli.

Pre-Heat the oven at 180C. for about 10 mins.

Bake at 170C for about 35 mins. check whether muffins are cooked and bake it furthur if not cooked.

Cool them and serve with cream on top.

Pumpkin Chocolate Chip Muffin

People at home enjoyed Pumpkin Muffin's and they liked it more than my Pumpkin Pie.
I tried Banana Muffins the same way, but it did'nt turn out well as it was sticky and not fluffy as Pumpkin Muffins. somehow Pumpkin did a magic to these muffin's.

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Eggless Chocolate Brownies

Diposting oleh adiba
Selasa, 24 Februari 2009
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Brownies are my all time favorite dessert dish. a slice of brownie topped with a scoop of vanilla ice cream and chocolate syrup drizzled over, makes me go crazy. This time i tried egg less brownies. i substituted egg with condensed milk and orange juice. that is a wrong combination of mixing condensed milk and orange juice, as the milk gets curdled. yes it curdled a bit, but once i added the flour, everything went fine and it resulted in yummy and delicious brownies. I  managed to click step wise pictures, but could not click few steps. excuse me for that.


You can skip the orange juice and add water for the measurement told, along with the dark chocolate while melting it. i will explain this in step wise pictures, so you can get a clear idea.


When you are baking egg less cakes or brownies, the recipe either calls for Milk, condensed milk or butter milk. and also vinegar or any other citric based one like orange juice is added. actually the citric when mixed with baking soda and baking powder(its a chemistry stuff) gives you a fluffy soft cake. 

Ingredients:

1 cup all purpose flour / Maida
1 tsp baking powder
1/2 tsp baking soda
3/4 cup of Dark chocolate
30 ml of water
65 ml of Orange juice
1/2 cup(116 gms) of Butter
3 tbsp of powdered sugar
200 gms of Condensed milk
5 almonds or walnuts  finely chopped

Method:


Prepare for double boiling, to melt the chocolate, by heating a larger vessel with water up to its 3/4 th level and fit a small vessel into it. Chop the dark chocolate and measure it to exact amount of 3/4 cup. drop in the chopped dark chocolate and melt it in slow flame. add 30 ml of water so that the chocolate on melting do not stick to the pan and comes out as a smooth chocolate sauce. (if you are skipping orange juice add 95 ml of water).


Mix flour,baking powder and baking soda together for at least thrice, so that they all get mixed together evenly.


Measure half cup of butter, reserve a tbsp of butter from it for greasing the baking tin. Cream half cup of butter and 3 tbsp's of powdered sugar with a electric mixer or whisk for about 3-4 minutes in a mixing bowl till you get a smooth pale and creamy mixture.


Look at the creamed butter and sugar mix, how pale and creamy it is? next add 200 gms of  condensed milk to the mixing bowl, i poured about half of my condensed milk tin. again beat this mix till they mix well.


Pour in the orange juice and melted dark chocolate to the mixing bowl and beat just for a second. then add in the sifted flour( i forgot to click adding flour) and beat well, till the flour gets mixed. Line a 10" inch pan with aluminium foil sheet and grease with butter on the sides and bottom of the tin. Pour the mixed batter in the mixing bowl to the greased tin evenly. add in the chopped nuts on the top( i forgot to click this step as well). tap the tin on kitchen counter top once so that air bubble's escapes.


Pre-heat the oven to 180C for about 10 minutes and bake the brownie for about 40 minutes at 180C till a tooth pick inserted to the center of the brownie comes out clean. once done, remove from the oven and let it cool on wire wrack for about 10 minutes, then make them into slices and serve warm.

Notes:

1. I used a small baking 8" baking tin, which made my brownies shrink in the middle of the pan, so use a 10" inch pan.

2. If you want to add egg's, then add 2 big egg's in place of condensed milk and add 1/2 cup of powdered sugar ,while creaming butter and sugar.



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