Eggless Chocolate Chip fudge Brownie

Eggless Chocolate Chip Fudge Brownie

Ingredients

Refined floor - 1 cup

Dulche de leche - 2 Tbsp

Baking Powder - 1 tsp

Dark Chocolate - 50 grm
Cocoa Powder - 1/2 cup

Butter - 1/2 stick - 50 grm

Sugar - 21/2 tbsp

Vanilla extract - 1 tsp

Milk - 1 tbsp

Chocolate chips - 1 tbsp

Walnut - 1/2 cup

Method 

1. Preheat oven at 180 deg and line the baking tray with parchment paper.
2. Melt dark chocolate in microwave or by double boiler and add little water to it.
3. Sieve together refined floor,cocoa powder and baking powder
4. In a mixie jar, add melted chocolate, butter, sugar, vanilla extract, dulche de leche (caramel sauce) and blend together.
5. Now pour this into dry floor mixture add fold it by cut and fold method. Do not overmix
6. Add chocolate chips and walnut (finely diced) and fold gently. Sprinkle some walnuts and chocolate chips on top.
7. Bake in preheated oven for 30 - 35 mins. Keep a check after 30 mins. Baking time may vary from oven to oven
8. Transfer it to wire rack and let it cool completely before slicing
9. Serve with vanilla ice cream topped with chocolate sauce 

Notes:

1. Dulche de leche can be replaced by condensed milk. If you are using condensed milk then no milk is required
2. Baking time varies from oven to oven. So keep a check after 30 mins. To check: Toothpick inserted in the center should come out clean
3. Can be made in advance. Just microwave for 15 sec before serving
4. It has a shelf life of 2 days at room temp and 5 days for refrigeration 

Pumpkin Muffins

Pumpkin Muffins

Ingredients

Dry Ingredients:

Refined flour - 1 cup
Whole wheat flour - 1/2 cup
Sugar - 1 cup
Cinnamon powder - 1 tsp
Nutmeg powder - 1/2 tsp
Ground ginger powder - 1/4 tsp
Baking soda - 3/4 tsp
Baking powder - 1/8 tsp

Wet Ingredients:

Pumpkin puree - 1 cup
Olive oil - 1/2 cup
Warm water - 1/2 cup
Vanilla essence - 1 tsp
Apple cider vinegar - 1 tsp

Pumpkin Muffins

Method:

1. Preheat the oven at 180deg and line all the muffin moulds with liners
2. Sieve together all the dry ingredients except sugar to mix well
3. In a separate bowl, add pumpkin puree, warm water and sugar. Mix well till sugar dissolves completely.
4. Add all the wet ingredients to pumpkin mixture. Mix well
5. Make a well in the centre of the dry ingredients and pour in the wet mixture
6. Mix and fold the batter slowly to incorporate air in it. 
7. Let the mixture sit for 2 mins
8. Spoon the mixture into moulds till 3/4 th of its capacity
9. Bake in preheated oven for 20 - 25 mins or till toothpick inserted in the centre comes out clean
10. Remove from the oven and transfer them to wire rack. Let it cool completely and store in refrigerator
11. Serve warm with tea or coffee

Chocolate Beetroot Cake with glaze

Ingredients
Dry Ingredients
Refined flour – 1 cup
Whole wheat flour – ½ cup
Sugar – 1 cup
Cocoa Powder – 6 tbsp
Baking soda – ¾ tsp
Baking powder – 1/8 tsp


Wet Ingredients
Beetroot puree – 1¼ cup
Warm water – ½ cup
Olive oil – ¼ cup
Vanilla essence – ½ tbsp
Apple cider vinegar – 1 tsp

Icing

Heavy cream – 1 cup
Bitter sweet Chocolate – 1 cup


Method

1. Preheat the oven at 180 deg 
2. Mix all the wet ingredients in a bowl and add sugar to it and mix 
3. Line the baking tray with butter and parchment paper 
4. Sieve together all the dry ingredients and fold into the wet ingredients 
5. Pour the batter into cake mould and bake at 180 deg for 50- 60 mins or till toothpick inserted in the center comes out clean 
6. Let the cake cool down. Once cooled, transfer it to wire rack to cool completely 
7. For glaze, microwave heavy cream for 3- 4 mins to warm it. It should not boil 
8. Add chololate to it and let it sit for few minutes 
9. Mix Chocolate and cream mixture and let it cool completely 
10. Blend the mixture for 2-3 mins 
11. Pour the glaze over the cake center. Spread with spatula and decorate with chocolate shavings

Eggless Christmas cake / Eggless plum cake

Ingredients:

Refined flour - 1 cup

Butter - 1/2 cup/ 1 stick/ 100grm

Curd - 3 tbsp

Honey - 1/2 tbsp

Vanilla essence - 3/4 tsp

Mashed potato - 1 medium

Baking powder - 1/2 + 1/4 tsp

Baking Soda - 1/2 tsp + 1 pinch

Brown Sugar - 1/2 cup

Water - 1/2 cup

Spice mix:

Clove - 2

Cinnamon - 1 inch stick

All spice - 1/2 tsp

Dry ginger powder - 1/2 tsp

Lemon rind - 1 lemon

Orange rind - 1/2 orange or 2 tsp

Dry fruits mix:

Almonds - 6-7

Cashew nuts - 7

Tutti Fruti - 2 tbsp

Black raisins - 2 tsp

Golden Raisins - 2 tsp

Figs - 2-3

Dried prunes - 2-3

Method:

1. Sieve together flour, 1/2 tsp baking powder and 1/2 tsp baking soda and set aside
2. Measure and chop all the fruits and nuts and set aside
3. Dry roast cloves and cinnamon and grind to powder. Mix all the ingredients under 'Spice mix' and mix with flour mixture
4. Melt butter in non stick pan, add honey, brown sugar, water and dry fruits. Once it comes to boil, simmer the mixture for 15 mins or till the dry fruits look soft. Add lemon and orange rind and switch off the flame
5. Now add 1 pinch baking soda to dry fruit mix. It will look little frothy. Let it cool down
6. Meanwhile, preheat the oven at 180 deg and grease the cake pan
7. In a bowl, add curd, vanilla essence, mashed potato. Mix it thoroughly with a whisk
8. Now add dry fruit mix to curd mixture
9. Now gently fold this mixture with dry mix of flour
10. Pour the batter into cake pan and bake in preheated oven at 180 deg for 75 mins
11. Keep a check after 55 mins as baking time varies from oven to oven
12. Allow the cake to cool completely before slicing

Notes:

1. Icing sugar can be sprinkled over the cake before serving
2. Do not over mix the batter

Eggless Choco Chip Muffins

Presenting the dairy free and eggless choco chip muffins

Ingredients

Refined flour - 1 cup
Chocolate chips - 1/2 cup
Baking soda - 1/2 tsp
Salt - 1 pinch
Brown sugar - 1/2 cup
Apple cider vinegar - 1 tsp
Vanilla essence - 1 tsp
Olive oil - 3 tbsp
Warm water - 1/2 cup

Method:

1. Sieve together refined flour, baking soda, salt and choco chips
2. In a separate bowl, mix together warm water, sugar, apple cider vinegar, vanilla essence and olive oil till sugar dissolves
3. Preheat oven at 180 deg
4. Line the muffin moulds or tray with muffin liners
5. Now make a hole in the center of dry ingredients and pour wet ingredients into it
6. Fold the mixture gently so that no lumps remain. Do not over mix the batter
7. Let it sit for a minute and then spoon the batter into muffin moulds/ tray till 3/4th of its capacity
8. Bake in preheated oven at 180 deg for 25 - 30 mins. Keep a check after 25 mins. Mine were done in 28 minutes exact
9. Let them sit in microwave for a minute and then shift them on cooling rack to cool completely
10. Choco chips muffins are ready to serve. Can be enjoyed warm too

Notes:

1. Apple cider vinegar can be replaced with equal quantity lemon juice
2. Olive oil can be replaced with vegetable oil
3. Baking time may vary from oven to oven.  Keep a check after 25 mins
4. Over mixing of batter may spoil the muffins

Apple - Cinnamon Muffins

Ingredients: 

Apple - 1 Big apple finely chopped
Whole wheat flour - 1 cup
Baking Soda - 1/2 tsp
Cinnamon Powder - 1/2 tsp
Salt - 1 pinch
Apple Cider Vinegar - 2 tbsp
Sugar - 1/2 cup
Water - 1/2 cup warm water
Vanilla essence - 1/2 tsp
Olive oil/ Vegetable oil - 2 tbsp

Method:

1. Sieve together whole wheat flour, baking soda, salt and cinnamon powder and set aside
2. Finely chop 1 big apple or 2 medium apples. Add warm water, sugar, vinegar, vanilla essence and oil. Mix till sugar is dissolved 
3. Preheat oven at 180 deg and grease the muffin liners
4. Pour in dry ingredients to wet ingredients and gently fold the mixture to incorporate air in it and let it rest for 1 min
5. Pour the batter into muffin liners till 3/4th of its capacity and bake at 180 deg for 20 mins or till toothpick inserted in the center comes out clean
6. Let it rest in oven for 2 mins 
7. Mix 1 tbsp castor sugar and 1/2 tsp cinnamon powder and dust it over the muffins
8. Serve cold
   

Oats- Choco Blocks

These chocolaty granola bars is the best after snack to satisfy your sweet tooth. Flavors of honey, cinnamon and chocolate combined together to make it a perfect granola bar for everyone. It is also healthy as it has health king Oats as an ingredient. While I was eagerly looking for some healthy and nutritious recipe,which I can make and gift to my friend on our Christmas party cum play date at her place, I finally found this recipe. So I decided to give it a try! It came out so perfectly well that everyone in her family liked it so much that she couldn't resist to call and tell me the reviews. Sincerely, I would like to thank my friend divya for making me feel so proud of my efforts. I hope you will also like this simple and healthy recipe.

Nutritional benefits:

Oats are generally considered "healthy", or a health food, being touted as nutritious. The established property of their cholesterol-lowering effects  has led to acceptance of oats as a health food. Oats contain more soluble fiber than any other grain, resulting in slower digestion, a feeling of satiety and suppression of appetite. Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown to be equal to meat, milk and egg protein.

Preparation time: 10 mins

Cooking time: 40 mins

Serves- 2 heart shape size

Ingredients:

Oats - 1/2 cup
Refined flour (maida) - 1 cup
Baking Soda - 1/4 tsp
Cinnamon powder - 1/2 tsp
Brown Sugar - 1/2 cup
Nuts and raisins- 1/4 cup
Honey - 1/2 cup
Cooking Oil - 1/2 cup
Vanilla essence- 1tsp
Salt - 1/2 tsp
White Chocolate - 1/2 cup
Dark Chocolate - 1/2 cup

Method:

1. Mix refined flour,Oats, cinnamon powder, baking soda, brown sugar and salt. Keep aside
2. Chop some dark chocolate and add to the dry ingredients. Chocolate chips can also be added
3. Now add raisins, nuts, honey, cooking oil and essence. Mix all the ingredients well
4. Pour this mixture into desired moulds. I used silicon moulds for baking these bars
5. Preheat the convection at 180 deg. Bake it at 180 deg for first 20 mins and then at 160 deg for next 10 mins or till it turns brown
6. Remove from oven and let it cool
7. Melt the dark and white chocolate separately by double boiler method
8. Now keep the grains bar inverted with smooth surface facing up
9. Now first pour melted white chocolate over the bar sparingly. Now pour dark chocolate all over the bar. Refrigerate for 1 - 2 hr and let it set
10. Cut into slices and serve

Notes:

1. These granola bars can be stored at room temperature in winters and in refrigerator in summers for a week or two
2. This can be made ahead of time when guests are coming
3. If you are using Museli instead of oats then adjust the nuts accordingly as museli contains nuts

Eggless Chocolate Choco Chip Muffins

This recipe is perfect for afternoon tea snack or to pop one in lunch box.Tried this classic chocolate-chocolate chip muffins recipe for the first time on kids playdate and it turned out perfectly well in first go. Kids are anyways fond of chocolate flavor. Kids n mommies liked them so much and they were sosoft and spongy that everybody wandered if they are eggless :) .I am sure you will also fall for this simple, quick and easy eggless recipe

Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 8 Muffins

Ingredients:

Refined flour (maida) - 1cup

Cocoa powder - 1/3cup

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp

Vanilla essence - 1 tsp

Curd - 1/2 cup

Oil - 1/4 cup

Brown sugar - 3/4 cup

Chocolate chips - 1/4 cup (as desired)

Method:

1. In a mixing bowl, sieve together refined flour,cocoa powder, baking powder and baking soda
2. Dust all choco chips with flour and keep aside
3. In another bowl, add curd,oil, vanilla essence, brown sugar 
4. Mix and keep aside till sugar dissolves completely
5. Now make a hole in the center of dry ingredients and pour wet ingredients on it.
6. Mix gently so that no lumps are formed. Do not over mix
7. Fold in choco chips as desired 
8. Preheat convection at 180 deg. Fill the muffin liners up to 3/4th level and sprinkle some choco chips over it
9. Bake at 180 deg for 20 mins. Give a standing time of 1 minute
10. Can be enjoyed warm or cold like cake

Notes:

1. Plain sugar can also be used in the recipe
2. Do not over mix the batter
3. Let it stand for a minute after mixing batter. Bubbles will form. This signals that your baking soda is working well
4. Icing can also be done to turn them into cupcakes 

Irish Bakewell Buns

Irish Bakewell Buns

Irish Bakewell Buns

Ingredients
 

'For Crust'

Whole wheat flour/ Refined Flour - 1/2Cup

Baking Powder - 1/2 tsp

Sugar - 

Oil -1/4 Cup

Vanilla essence - 1 tsp

'For Filling'

Any jam of your choice. I used mix fruit jam

'For Upper Layer'

Refined flour - 1 Cup

Baking Powder- 1 tsp

Baking Soda - 1 tsp

Orange Rind - 1 tsp

Cranberry Juice - 1/4Cup

Curd - 1/4 Cup

Oil - 1/4 Cup

Sugar - 3/4 Cup

Vanilla essence - 1 tsp

Recipe:

1. In a mixing bowl, mix all the ingredients under 'for crust' section and roll out to from pie dough
   
2. Use a circular cookie cutter to cut the dough. Line the bottom of silicon muffin moulds with pie dough and set aside
   
3. Now to prepare the upper layer, sieve together all the dry ingredients under 'For Upper layer' section and keep aside
4. In a separate mixing bowl, add Cranberry juice, orange rind, curd, oil, vanilla essence and sugar. Mix till sugar dissolves completely
5. Fold dry ingredients to wet ingredients stirring occasionally so that no lumps are formed. Do not over-mix
6. Spoon a heaping teaspoon of jam on each pie crust liner 
   
7. Add  muffin batter (the upper layer batter) over jam layer 
8. Bake in preheated oven at 160deg for 30 mins or till toothpick inserted at the center comes out clean
9. Let it cool and dust them with powdered sugar and try to eat same day
   

Happy Cooking!

Whole Wheat - Orange Muffins

Whole Wheat Orange Muffins

Preparation Time: 10 mins

Cooking Time: 25 mins

Servings: Makes 6 muffins

Whole Wheat Orange Muffins

Ingredients:

Whole Wheat Flour  - 1 Cup
Bread Crumbs - 1/4 Cup
Orange Juice Fresh/ Canned - 1/4 Cup
Cooking Oil/Olive Oil - 1/4 Cup
Curd - 1/4 Cup
Sugar - 3/4 Cup
Orange Rind - 1 tsp
Baking Powder - 1 tsp
Baking Soda - 1 tsp
Vanilla Essence - 1 tsp

Method:

1. In a mixing bowl, add curd, orange juice, oil, sugar, vanilla essence and orange rind. Mix it well and keep aside
2. In another bowl, sieve together flour, bread crumbs, baking powder and baking soda
3. Preheat the oven/ microwave convection meanwhile
4. Now pour the wet ingredients to dry ingredients slowly so that no lumps are formed. You will get a smooth cake like consistency
5. Grease muffin moulds and pour the batter into it upto 1/3rd of a mould
6. Bake in preheated oven at 180 deg for 20- 25 mins. Check with toothpick by inserting at the centre. It should come out clean. Mine were done in 25 mins exact
7. Let it cool and Microwave for 30 sec before serving

Happy Cooking!

Apple-Cinnamon Cake

APPLE - CINNAMON CAKE

APPLE- CINNAMON CAKE

Ingredients:

Refined Flour - 1 Cup
Apple - 1
Curd - 1/2 cup
Baking Powder- 1 tsp
Baking Soda - 1 tsp
Cinnamon - 1 tsp
Sugar - 1/2 Cup
Cashew nuts - 4-5

Method:

1. Peel and grate apple to make apple sauce

2. In a pan add sugar and grated apple. Cook on medium flame till sugar melts and sauce becomes  thick
3. In another pan, sieve together refined flour, baking powder, cinnamon and cashew nuts
4. In a separate pan, add curd, baking soda and a pinch of salt. You will some froth at this stage. Add apple sauce to it and mix
5. Now fold the dry ingredients to wet ingredients gently and make sure there are no lumps
6. Meanwhile preheat the oven and grease the baking dish
7. Pour the mixture into baking dish and dust some powered cinnamon & top with fresh apple slices
8. Put the dish in preheated convection/oven and bake at 180 deg for about 35 - 40 mins or till toothpick inserted at the center comes out clean
9. Now remove it from microwave and let it cool
10. Cut into slices and serve

Notes:
Can be stored in air tight container for 2-3 days

Happy Cooking!!

Chocolate Banana Walnut Cake

Ingredients:

Refined Flour - 1 Cup
Cocoa Powder - 1/2 Cup
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt- 1 pinch
Riped Banana - 2
Brown Sugar - 1 Cup
Olive Oil - 1/2 Cup
Buttermilk - 2 tbsp
Vanilla essence - 1 tsp
Chocolate chopped - 1tbsp
Walnuts chopped - 2 tbsp
Cinnamon Powder - 1/2 tsp

Recipe:

1. In a bowl mix Refined flour,  cocoa powder, baking powder, baking soda, cinnamon powder & salt
2. In another bowl mash bananas and add olive oil, sugar and buttermilk to it. Let the sugar dissolve completely
3. Meanwhile, preheat the oven at 180 deg and grease the baking dish with oil and dust it with refined flour. This process will make a non stick layer for cake
4. Now fold dry ingredients into wet ingredients and add chopped chocolate and half of the chopped walnuts.
5. Add vanilla essence and give it a light mix.
6. Pour the mixture in baking dish and pour the remaining chopped walnuts over it
7. Bake it in microwave convection at 180 deg for 30 - 35 mins
8. Let it cool before slicing

For Glaze:
1. Grate chocolate & add powdered sugar, cinnamon powder and butter/olive oil
2. Mix and spread

Notes:
1. Olive oil can be replaced with castor oil or butter
2. Do not over mix the batter.
3. Mix the batter by cut and fold  method


Happy Cooking!!

Semolina Cake

Ingredients:

Semolina - 500grm
Butter - 125 grm
Sweetened Condensed Milk- 1 can
Chopped Almonds - 1/2 cup
Sugar - 3tbsp
Milk Powder - 5tbsp
Baking Powder- 2tbsp
Orange Juice - 1 orange
Water - for consistency

Recipe :

1. In a mixing bowl, mix milk powder, condensed milk, sugar and butter.

2. Now gradually add semolina and water alternately and mix well

3. Finally add baking powder, Orange juice and chopped almonds

4. Preheat the oven at 180 deg. Grease the baking dish with butter and maida and pour the batter into it

5. Bake the cake in microwave convection at 180 deg for about 20 - 25 mins or until the toothpick inserted at the center comes out clean.

6. Cool the cake and serve.

Eggless Sweet Corn Cake

Ingredients:

Maida - 1/2 cup
Besan - 1/2 cup
Condensed Milk - 1/2 cup
Sweet corn Boiled and Pureed - 1/2 cup
Buttermilk - 2 tbsp
Corn Flakes crushed - 1/4 cup
Almonds Sliced - 1/4 cup
Sugar - 1tsp
Brown sugar - 1/2 cup
Butter/ Oil - 1/2 cup
Baking Powder - 1/2 tsp
Baking Soda- 1/2 tsp


Recipe:

1. Sieve maida,besan with baking soda and baking powder, set aside. In a mixing bowl add condensed milk, sugar, oil and buttermilk. Mix well until sugar completely dissolves

2.Whisk it well to form a smooth creamy flowing batter. Now fold the dry ingredients in this mixture. Do not overmix. Now add pureed cornflakes into the batter.

3.In another bowl mix crushed cornflakes, sliced almonds and 1tsp sugar to amke a crunchy layer and set aside.

4. Preheat oven at 180 deg C for 10 mins Grease the cake mould with butter and maida.Pour the batter in cake mould and Add crunchy layer over batter.Bake the cake at 180 deg for 25 - 30mins or until the toothpick inserted at the center comes out clean.

5.Immediately transfer the cake out from microwave and Allow it to cool for atleast an hour before slicing.

Eggless Carrot Cake

Ingredients:


Maida - 3/4 cup (135 gms)
Wheat flour - 1/4 cup (35 gms)
Grated carrot - 1/2 cup heaped
Curd - 3/4 cups (200 ml)
Olive oil/Castor Oil - 1/4 cup (60 ml)
Milk - 2.5 tbsp
Brown Sugar -3/4 cup
Vanilla essence - 1/2 tsp
Cinnamon powder - 1/4 tsp (optional)
Baking powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt -1/4 tsp
Walnuts, chopped - handful

Recipe: 

1.Sieve maida,wheat flour with baking soda and baking powder, set aside. Grate carrots finely and keep aside.In a separate bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves
2.Then add cinnamon powder, vanilla essence and give a quick stir. Finally fold in carrots then add maida+wheat
3.Whisk it well to form a smooth creamy flowing batter. You can fold in chopped walnuts into the batter itself. Preheat oven at 180 deg C for 10 mins Grease the cake mould with butter and maida. Bake the cake in microwave convection mode at 180 deg for 25-30mins or until the toothpick inserted at the center comes out clean.
4.Immediately transfer the cake out from microwave and Allow it to cool for atleast an hour before slicing.