Eggless chocochip muffins with nutella topping

Hi friends! Today is my another baking dish which is  chocochip muffins. Muffins are cute looking cupcakes and  easy to prepare. I have tried this few times and I believe this time  I got a better result compared to previous occasions.  Basic recipe is same which you can use for your normal vanilla cake. Let us see what ingredients are needed here.

Ingredients:

• 2 cups  APF/Maida
• 1 cup  sugar 
• 1tsp baking powder
• 1/2tsp baking soda
• a pinch of salt
• 1/2cup oil
• 1/2cup yoghurt
• 1tsp vanilla essence
• Milk if needed
• chocochips, sprinklers and  nutella as needed  

Method:
Preheat oven to 170C. Oven settings vary but for me I actually this time used  160C.  Line your cupcake tray. I have a simple tray so I brushed them with bit of butter and flour. Seive together dry ingredients like  sugar, flour, baking powder, baking soda and salt. Mix them well in a bowl.

Take another bowl and mix oil, yoghurt and vanilla essence and mix them well. Now slowly add wet ingredients to flour mix and  fold it gently and if needed add milk and see no lumps are formed. Make it into creamy batter. 

Fill your muffin try with this batter but only  2/3rd full as batter would need space to rise. Bake in oven for  20mins or  until a toothpick inserted inside the cake comes out clean.

Remove from oven and let the muffins cool on wire rack.

After cooling, spread nutella on top and decorate with either sprinkles or chocochips or any other decorations.

After many attempts this time my muffins came out very good and my little one helped me with spreading nutella and  choco chips. The spread has not come out good but the taste was too good.

Above quantity would make aprox, 12 muffins. 

Try it and enjoy and you can use the frosting of your choice.

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Eggless No bake Mango cheese cake

Hello friends! My today's dish's first inspiration came from American Tv serial FRIENDS. There was an episode where rachael and chandler end up eating cheese cake meant for someone else. I kept wondering about this cheese cake and was longing to taste it. Some months back at a bakery near  my place had strawberry cheese cake and i bought one small piece. It was soft cheesy, creamy and yet too yummy. I wanted to try since then and had seen many versions of cheese cake while blog hopping. Time had come for me to try this out so right now this version is mix and match of what I had seen across the blogging world. Feel free to try out any version but this by far was the easiest one.

Ingredients:

• 1/4 cup crushed digestive biscuits
• 2 tbsp butter
• 1 cup mango puree
• 1/2 cup paneer
•  3-4 tbsp agar agar or gelatine or chinagrass
• 1/2 cup fresh cream
• sugar to taste
• 8-10tbsp of warm water

Method:
I have used the glasses here to set my cheese cake and other versions are using spring form cake pan.
Mix soft butter with crushed biscuits and set it in base of glass or pan. Keep it in fridge to set for  10-15mins. In another bowl crumble paneer and mix cream with it. Blend it till it looks creamy.  Keep it in fridge. Heat the water and add chinagrass pieces to it till they dissolve completely. Add the dissolved pieces in  mango puree and mix it well. Take out the creamy paneer from fridge and add half the mango puree to this mixture. Mix gently and pour the cream mixture on top of the crushed biscuit layer. Do this very gently. Keep in fridge for at least 1 hour till this mixture sets. Once its set, add the remaining mango puree on top of the creamy layer. This third layer would be little thinner. 
Since I made it very first time my third layer did not set properly but the look and taste was great. Keep it in fridge for  6-8hrs or you can have it next day as it sets very well by then. 

Enjoy the lovely cheese cake.

Note:  From what I read all over sites about cheese cake, some people use hung curd with cream cheese. I tried paneer with fresh cream to get creamy cheesy texture.
 

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2 min eggless chocolate cake

Hello everyone!. My title is interesting one, isn't it? I am sure many of you must be thinking a cake and that also in two mins. Well, some days back I also thought same and felt how can it be. But yes, it is true and you know how to make it. Let me show you.  This version is adapted from my friend viji space but slightly modified to my taste.

Ingredients:

• 3tbsp APF/Maida
• 2tbsp  cocoa powder
• 3tbsp sugar
• 1tbsp oil
• 1/4tsp baking powder
• 1/4tsp  baking soda
•  1/4tsp vanilla essence
• 3tbsp water 
• a pinch of salt
• a pinch of coffee powder (optional)
• few cashews (optional)

Method:
Take a bowl and mix all dry things together.  Take another bowl and mix the wet things together.  Mix wet  ingredients to dry ingredients and make sure there are no lumps. Here I sprinkled few cashews on top. 

Put the bowl in your microwave oven at microwave mode at high temperature for  2 mins.  It should not be in convection mode. After about  half a min or so  check if the cake is ready by inserting toothpick. If needed bake it for a few more seconds and see. Switch off the oven and leave the bowl inside for few mins. 

The easy and fastest cake is ready and its moist and chocolatey and yummy. So next time you crave for chocolate cake you know how you can get it ready in barely  2mins. 

Notes: Make sure you use microwave safe bowl. I added a pinch of coffee powder but the taste was not visible so it was fine for me. Choice of nuts is individual preference. 

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Eggless Marble cake..

Hello friends! I know I have not updated my blog for some time as I was not keeping good health. I am still  recovering so for now I share with you this wonderful cake which is inspired and attempted from 
Sharmi's passions.

She has absolutely wonderful and yummy recipes. I wanted to try out another cake and sad to say I am still a novice  when it comes to cakes. Sometimes they come out real good and some times it feels as if earthquake has happend in my cakes. But it doesn't compromise on the taste atleast. so that is one positive sign.

Anyways coming to the recipe I can only share with you the final pic of this yummy cake as the first pic did not come out good. Try it and am sure you would love it and however if you want to see step by step, then I suggest seeing sharmi space above to see the look. 

I have taken exact measurements which are in Sharmi's space even then I would write it out.

Ingredients:

• 1 1/4 cup Maida/APF
• 3tbsp mik powder or condensed milk (  I used milk powder here)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup butter ( unsalted)
• 3/4 cup powdered  sugar
• 1 cup milk
• 1 tsp vanilla essence
• 2 tbsp cocoa powder
• 2 tbsp hot water.

Method:
Sieve maida with baking powder and soda and keep it aside.  In a bowl, cream butter and sugar till light and fluffy. ( I think I did not do this step correctly though) Add milk and mix well.
Add vanilla essence and milk powder and mix well again. Then add the dry maida mix to wet ingredients  to make nice creamy batter. 
Take 1/4 of the  prepared batter add cocoa powder and hot water and mix it nicely. One cocoa batter is ready and other is plain vanilla batter here. 
Preheat the oven to 170 c ( oven settings may vary). Grease and line the baking tin or pan. Pour half the vanilla batter and add few spoons of cocoa batter on top and gently use fork to make any random pattern as it would look like some swirls. Do not over do the mix. Repeat the steps again. First vanilla batter and again cocoa batter and swirls. Bake in oven for  40-45 mins or till the toothpick inserted in cake comes out clean. 
For my oven I cover the tin with aluminium foil and keep it covered for  35 mins and last 10mins i remove the foil so it cooks well and even.
Cool down the cake for  10-15 mins then invert on the rack. Cut into desired size and enjoy the marble cake with swirls in between. I must say the sight of the cake with swirls looked lovely.

Here after this I tried to attempt icing but failed then I recalled something so I used normal dairy milk cadbury chocolate and melted it using double boiler method and spread it on top as icing. It did not look so good and still messy but the cake itself was yummy.  Do read Sharmi instructions at the bottom of her post to get good results. 

 This pic shows you the chocolate icing which I attempted.  

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Eggless vanilla custard cake

Hello everyone. Ever since my last cake came out good  I thought its high time I try some different flavours. I am no expert but I sure am excited to try something new. That's when my friend viji from  
virunthu unna vanga told me to try this vanilla custard cake. And thanks to her I made a new cake which was equally loved by my family and look of amusement on their face was worth watching.  This cake was so easy and ready so fast that I think I just might have kept it little longer hence some cracks showed up. Ah, I know you all are excited to see how my cake came out. The taste, texture and color came out good except I think I used less maida thats why I got bit thinner cake. But well here goes the recipe and for step by step instructions or pics check out viji site in above link to see.

Ingredients:

• 1 cup Maida/APF
• 3/4 cup vanilla custard powder
• 3/4 cup castor sugar
• 1tsp baking powder
• 3/4 cup vegetable oil
• 1/2 cup water

Method:
Sieve maida, custard powder and baking powder, mix and keep aside. Preheat the oven to 170degree C. ( viji instructions were to put temperature at 180 but I thought 170 should be enough).
Take sugar in bowl and add oil to it and mix it well.  Mix this wet mixture to dry mixture of maida and mix well. Here I had to add water gradually to get bit thinner batter. Grease and dust the baking pan and use parchment paper or butter paper. Pour the batter in the pan. As always I covered the pan with aluminum foil for first 30 mins. Later removed the foil to let it bake for the remaining  5-10mins. Viji has given time for 30-35 mins which I feel is correct. I had kept for 40mins timer but I stopped at  35 mins when regular check with toothpick told me my cake is done. 

Let it cool and cut and enjoy any time.. I  have to bake cakes twice as one round just gets finished in one day.

Hope you liked my attempt and over to you for lovely feedback.

Here comes the various stages of my cake.

                         Just out of the oven and I could not resist so had a tiny bite from the corner.

                                            So now its out on plate  and it looked so inviting....

                                     Well, it got bit broken but did not compromise on taste

                                                          ah! the heavenly bite now.....

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Eggless Chocolate sponge cake

Hello friends! Hope you all are doing fine. Today is my year end post and I want to wish each and everyone of you a very happy new year ahead. I also want to thank you all for being there, supporting me and bearing my tantrums too and helping me out in time of need. So as a big thank you to all of you out there without whom this blog would not have progressed I share with you a cake which I finally seemed to have got it right. My recipe source is my blogger friend Kavi from foodomania and the help I also got from my friends with regards to icing on the cake. Let me share with you what happened once I made this cake. I wanted to bake this for my little 9yr old niece and wanted it to be real good. The icing work is bit shoddy but my cake came out the way I was hoping it would come out.

Ingredients  for cake:

• 1 cup Maida/APF
• 1/4 cup  cocoa powder
• 1/2 cup powdered sugar ( adjust to taste)
• 1/2 cup curd
• 1/2 tsp baking soda
• 1tsp baking powder
• 1/4 cup oil
• 1 tsp vanilla essence
• a pinch of salt.

Method:

Preheat the oven to 160 degree C. ( oven settings may vary)
Grease and line your baking pan.
Add sugar to the curd and mix well to form smooth mixture.
To the curd mixture, add baking powder, baking soda and salt.
Beat the mixture till you see tiny bubbles in the curd.
Let it rest for 5mins till more bubbles appear.
Sieve the flour and cocoa twice.
Now add oil and vanilla to curd mixture and mix well again
Add flour 1 spoon at time in the curd mixture. 
Keep mixing and stirring till all the flour is in curd mix.
The batter should not be too thick or thin. ( if thin add one more spoon of flour and if thick add few drops of milk or water)
Pour the batter in the baking pan. Gently tap it to smoothen it. 
Cover the pan with aluminium foil and once the oven has reached required temperature put the pan in oven. Bake the cake for  aprox 35-40 mins. Or till a tooth pick inserted in center comes out clean.
I always had problems at this stage so I kept the pan covered with foil for  30mins and later removed the foil to let it bake and nice crust forming on top. This way my cake was done perfectly well. Trial and error I guess.

Remove the pan from oven and let it cool. I cooled this cake for a longer time and by the time I was ready to eat it was perfectly set.

Once its cool invert and set it straight. For this cake I removed the butter paper but I found the cake bottom sticking to the plate so for my next cake  I left the butter paper intact.

The chocolate cake is ready but if you want icing here is the next step.The cake should cool enough for icing to set.

For icing:

( these measurements are on guess work so kindly adjust as per your need)

•  3tbsp unsalted butter
•  1/4 cup icing sugar
• few drops of milk 
• 1tsp vanilla essence ( use which ever flavour you prefer)

Method:

Keep the butter at room temperature. Mix butter and sugar well and add milk and essence as per need to get smooth consistency. Spread on cake with a butter knife and decorate it as per your liking.  The end pic I had added gems candies later as my cake was ready and no one was waiting so I had to decorate with candies later and take pic. This cake got finished in a day. So I made another one next day but plain vanilla sponge cake. Just skip the cocoa powder in above cake ingredients and voila your vanilla cake is ready.

Hope you like this and my icing was bit shoddy but I would pick up soon when I make cake next time. 

                                                       The first look of the cake 

 
                                         The shoddy look of butter cream icing

                                                         The side look of icing

                                                   Half eaten cake with gems

                                    The plain vanilla sponge  cake made next day

                                                Got the perfect look and texture

                                                                      Yummy!!!!


Enjoy the cake and I am so delighted with my attempts that the look I got from my family was worth making the two cakes. I would still learn to do the icing correct now that I finally got my cake good. Happy new year to all of you. 

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Eggless Chocolate brownies..

Hello all! Today  I would share with you something which was my very first attempt at any real baking. Chocolate brownies recipe is taken ,inspired and learnt fine details from Kavi @ Foodomania.

Ever since I bought my microwave oven I was inspired and tempted to try out things and this was the first in list to bake a cake. Brownies to me is almost a cake. I am copying the ingredients which Kavi has showed in her post  Nutty chocolate brownies.  Her oven and mine is same so I could try it out and if stuck can seek her help in exact settings. So this post is dedicated to Kavi and well since its my birthday so Happy Birthday to me and sharing the brownies with all of you. My first attempt came out good but not exact good yet it was finished in  10mins flat. I mailed Kavi and showed her the pic and asked her the correct settings again and this again was my second attempt in another 1hour and believe me the second lot came out yummy soft and delicious. This lot also finished fast and now I am tempted to make a third one again.

Ingredients copied from Kavi post:

• 1 cup all purpose flour
• 3/4 cup powdered sugar (adjust according to taste)
• 1/4 cup cocoa powder (more or less depending upon how dark you want your brownies to be)
• 1/4 cup yogurt
• 4 TBsp oil
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• a pinch of salt
• 1/4 cup chopped walnuts ( I used cashewnuts here)

Method from Kavi post:


PREHEAT the oven to 150 C / 300 F

•   Sift flour, sugar, cocoa powder, baking powder, baking soda & salt together.
•  Add in oil, yogurt
•  Mix well (with a spoon or electric hand mixer) If the mixture is too thick add a few drops of water
•  Add in chopped nuts & mix well. (Save about 1 TBSP for topping)
•  Butter and line a baking tin
•  Pour in the batter
•  Sprinkle the chopped nuts all over
• Bake at 150 C / 300 F for 35 – 40 min or until the brownies are done (Test: insert a toothpick / dry spaghetti in the center. If it comes out clean without any wet batter, it is done)
•  Let it rest for around 10-20 minutes in the tin. Loosen the edges of the tin with a knife and transfer to a plate.
• Cut and serve once it is completely cool.

 The first attempt at brownies came like this.  

 Not bad for a first timer though and my son couldn't wait so he took some bite before I could take pics. 

Final product from second lot which I made was soft and spongy brownies with perfect sugar and cocoa.

No body wanted to wait and it was finished in flat 10mins. 

Hope you like this and yes oven settings would vary from oven to oven. Recipe credit goes to Kavi and pics and attempts here are mine. 

For me I tasted the batter before putting in oven and first attempt cocoa was more so for second i reduced cocoa and increased sugar.

Though Kavi writes it takes time to bake these but perhaps I had messed with settings or the quantity was still less and my brownies got done in 10 mins.  But the taste was yummy and home made and eggless. In second lot  I did not add any nuts.

Over to you for your lovely comments. And yes I am still learning basics of baking but seeing this recipe I couldn't resist at all. 

Sending this to  Indian vegetarian recipes 

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