Eggless Carrot-Orange Muffins

Hello All!!

Finally I feel energized and good spirited. It’s been a few days that it is just the two of us at home since S is out of the country. We are spending a lot of time with each other talking, watching TV and movies, going to mall and cooking.. I’m into one pot meals which are wholesome, nutritious and saves my time too..

Since it’s holiday time, the kid is more hungry than usual, I guess free times makes you feel like nibbling something every now and then. But this is where being a mom I need to monitor and keep a control as my kid is naturally inclined towards junk, he is more than happy eating wafers, namkeen mixture and more..But, the control freak mother that I’m, everything is given in small portions and then to add to his pampering I’m indulging more into baking.

It’s a recipe that I’ve come up with and I was very skeptical about the outcome but since it turned out super moist, it has already been made two times in this week.  This is such a hassle free muffin and is ready in 30mins flat with all the preparation and cooking time. And the best part is it’s loaded with carrots which are a good source of Vitamin A, that’s very important for healthy eyes and has the flavor of orange too to make it more delicious. To add a bite and crunch I’ve added the nuts and since orange and chocolate gel well, I’ve topped the muffins with some Choco chips, making these muffins more desirable any day.. The muffins turn out very light, I’ve reiterated many times that Cake made with oil is always very light( Check out the Vegan Choco Banana Cake too)..light on the tummy and weight too!

Sending this to my event ‘Only’ Continental Cooking hosted by Raksha’s Kitchen.

Eggless Carrot-Orange Muffin

Preparation Time: 15mins

Baking Time: 15-20mins

Makes: 6-7Muffins

Difficulty Level: Easy

Ingredients

1cup APF

1/4  fortune rice bran oil

3/4cup milk

a pinch of cinnamon pwd

1/4 cup sugar

2tsp brown sugar

1/2cup grated carrot

1/2tsp vanilla essence

1tbsp desiccated coconut

1tsp baking powder

1/2tsp baking soda

zest of one orange

1tbsp chopped almonds/walnuts

1tbsp Choco chips

Method

Mix all the dry ingredients together (APF, Sugars, cinnamon powder, baking powder and baking soda).

Mix all the wet ingredients together (oil, milk and vanilla essence).

Mix the wet ingredients into the dry by cut and fold method. Do not over mix else the muffins will not rise and turn dense.

Add the carrots and nuts and give a final mix.

Pour the batter into greased muffin molds ( I used silicon cups). Place a few Choco chips into each cup.

Bake in a preheated oven at 180C for 15-20mins or till the toothpick inserted comes out clean.

Unmold and cool on cooling rack.

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com .

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Vegan Choco Banana Cake

Hi! Yesterday was Valentine’s Day and husband offered to take me out for dinner. I was not  up to it but still went ahead. But before going out, I quickly baked this cake in the evening. This is a hassle free cake and takes a few minutes of mixing and then a quarter hour of baking and it’s ready to serve. My kid had it as an evening snack and also took it in his snack box to the school today and guess what? He did not even get a bite of it..but my kid was not unhappy as he knew there was more cake at home and also that he was also offered Maggi and Kraft’s Macaroni in exchange.The greedy fellow happily exchanged his cake for those items...

Being a  vegan preparation  it does not use any butter in it, instead oil is used. I have used Hershey’s  chocolate powder and I loved the bitterness it added to the cake. One can also add Choco chips to the cake but since I wanted to keep it vegan, I’ve avoided it. The cake turns out moist. The next time I make this I would love to add some strawberries and raisins for that extra flavor instead of the banana…

The batter made for this cake is quite liquid ‘y’ so do not worry, the cake turns out well and you might observe a few cracks on top. One has to be just careful with the fruit and oil ratio as these add to the moistness of the cake. The cake gets ready anytime between 40-55mins. Mine was ready in 43mins, so one needs to be careful after  35mins. Do not open the oven till 35mins after that if the skewer inserted comes out clean, the cake is ready. I used a 12”Bundt pan to bake this cake, one can use any tin of their choice of this size.

Sending this cake to my event ‘ONLY’ Vegan Cooking hosted by PJ.

Preparation Time: 5mins

Mixing Time:5mins

Baking Time: 40-55mins

Serves: 6-8people

 

Ingredients

2cups APF

1-1/2cups granular sugar

1-1/2tsp baking soda

1tsp vanilla essence

2/3cups Cocoa Powder (one can use less too)

5-1/20z banana Puree (one can add more too)

about 110ml oil

about 1–1/2cups hot water

Method

Mix all dry ingredients in a bowl ( APF, cocoa, soda, sugar) thoroughly.

Add the essence, oil and water and mix. Finally add the banana puree and give a final mix. Do not over mix. The batter has a very runny texture, do not worry.

Bake it in a greased pan at 180C, preheated for 15mins for 40-55mins.

Remove it gently on a cooling stand and cool.

Cut and serve.

 

 

*In case you want to add more banana, reduce the amount of oil in that proportion.

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Quick Pillow Cakes ..In a Sandwich Maker | Tea Time Snacks

Hi!

I have been eyeing this beautiful cake for sometime now. They had caught my attention instantly and I just wanted to try them at once, as the cakes not only looked beautiful and spongy but appeared very quick to make. With the kid writing his half yearly exams, I’m just too held up these days..and hence wanted to make something very quick and yet interesting,  to cheer him up while studying, I remembered this cake..

I had seen this cake for the first time in Ambreen’s blog and she had tried it from Morning masala. I was instantly glued to the recipe. Such cute looking pillows, yes, that’s what I had thought after looking at the pic and hence I named this cake a ‘pillow cake’. The recipe is so hassle free that a novice in cooking can also try. And what I loved best was no baking tin or oven required..needs a simple sandwich maker.

Since, it was the first time that I tried this recipe, I did not modify it largely, except that I also added some milk. With  all the other ingredients as it is, I went ahead with Ambreen’s measures. Now that I’ve succeeded in making this cake, I’m  ready to experiment..This version is made using egg and now I would love to try eggless.. This makes excellent snack for evening or lunch box.

Preparation Time:15mins

Cooking Time:2-3mins per batch

Makes:16

Serves:4

Ingredients

1cup APF/maida
1tsp baking powder
1tsp vanilla essence
2eggs
1/4cup milk (optional)
1/2 cup oil or  butter
1/2cup sugar

Method

Beat sugar and oil for 3-4mins.
Add essence and the eggs, beat till creamy and light.

Sieve APF and baking powder together.
Fold in the APF in egg mix.

Check the consistency of the mix, the batter should not be very thick but slightly easy flowing (consistency of the batter for fritters). Add milk if required and mix.
Grease both the sides of sandwich maker.Using the spoon spread the batter in all the four sections, close the lid.

Switch on the sandwich maker and bake till the light turns red. Insert the toothpick and check if it comes out clean, else cook for one more minute. I realized that the first batch takes 3mins but after that the cake is ready in 2-1/2mins.

Serve the cake warm with some cream or butter.
My kid loved it with some butter applied and sugar sprinkled.

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Eggless Semolina and Banana Cake

hi!

Finally I made it to posting something. Today is my SIL’s birthday so thought of making something sweet, now that I’m so time bound and hardly find time to cook anything exotic I tried this simple cake which is completely no fuss version and tastes really good. Since I have my parents and MIL staying with me these days I opted to make an eggless cake. I had some frozen bananas which I  finally brought to good use…

 

This cake took just 15-20 minutes to bake, and it turned out soft and amazingly flavoured with banana. We all relished it, especially my dad who has a sweet tooth.

I am still going very busy and have not checked your blogs in the last few weeks, kindly bear with me for the time being and keep visiting.

Finally I must say Happy Birthday G, hope the year ahead is rocking and happening for you. Have a great day with P and M.

Ingredients

1 cup semolina

1 cup mashed banana

1/2 cup oil

1/2 cup sugar

1 tsp. baking pwd

1/4 cup chopped walnuts

1/2 tsp. cardamom pwd

Method

Mix separately all the dry ingredients together and wet ingredients together.

Now mix the dry ingredients thoroughly  into the wet ingredients, do not over do it.

Stand for 10 minutes. Bake in a greased square dish at 180C for 15-20 minutes. Check after 15 minutes, if the toothpick comes out clean, do not over bake else it turns hard.

Cool and cut into squares.

I added cardamom as a flavouring agent but even nutmeg tastes good with banana.

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Microwave Chocolate Sponge Cake With Chocolate Ganache and The TD Book Giveaway Winner

Hi!

My family is dominated by Sagittarians where the three of us out of the four  share the same sun sign. With S’s birthday over it was time to celebrate the elder one’s birthday. He is a grown up boy now and finds his enjoyment largely with his friends. He had decided to eat out with his friends and since S was travelling it was only me and the younger one who were at home. I thought I will bake a small cake for him which he could cut once home.

But cakes and me are not gelling these days. I decided to bake a sponge cake in the microwave and also thought of adding the rum extract that S got me recently. I made the batter and kept the dish ready. I poured the batter into the dish, I thought that the batter had occupied the maximum height  and it might overflow, but the lazy me was not ready to move it into another dish so I continued and the batter did overflow a little but the cake was amazingly soft. I had to do a bit of trimming and shape the cake but it was worth it.

I sandwiched some beaten fresh cream in the cake and frosted it with ganache and decorated with some silver balls. The cake was simple and tasty though not the best looking cake.

Ingredients for cake

170gms APF

170gms Sugar

170gms butter

30gms cocoa pwd

3 eggs

100 ml milk

1-1/2 tsp baking pwd

1 tsp vanilla essence

1 tbsp rum extract

For Cream frosting

100gms chilled cream beaten

3 tbsp vanilla sugar

For Chocolate Ganache

200gms cream

300gms dark chocolate

3 tbsp butter

Method

Sift together APF, Cocoa and baking pwd 2-3 times.

Cream the butter and sugar and then add the eggs.

Mix in the APF and milk alternately.

Add the essence and rum extract and mix.

Pour the batter in a greased dish and bake on 100% microwave for 10-12 minutes or till the toothpick inserted comes out clean.

Keep it in the microwave for 5 mins and then cool the cake on a wire rack.

Trim the edges of the cake and then cut it horizontally into two equal halves.

Spread the fresh cream frost on the lower portion and then place the top half over it.

Spread the chocolate ganache on top and decorate with silver balls.

Cut into slices and serve.

 

Now the winner of the Tarla Dalal book on Chaat, I had used the lottery system to pick up the winner from the participants in  India and also from the participants who had requested to include their names in this giveaway too.

And the winner is Preeti of Khaugiri. Preeti please mail me your address for the book to be delivered to you.

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Eggless Sponge Cake Made with Home Made Cream

Hi!

My first memory of a home made cake takes me back to my childhood when my Mom used to make a simple vanilla cake at home in the pressure cooker using sand as we did not have an oven and then frost it with home made beaten cream and sugar and decorate with silver balls and coloured sugar coated fennel seeds as these were the only things available to decorate. She always made a cake with eggs, later on we stopped eating eggs too at my Mom’s place and the concept of eggless was introduced to us.

The first eggless cake we had was made by mom’s friend aunt K who is a Punjabi bramhin and does not even eat onion and garlic. She used to make an eggless cake using malai  or the milk cream. We could not make out any difference as the cake was amazingly soft. I eagerly asked her for the recipe and she gladly gave it and I scribbled down in my recipe diary, yes, I remember telling you all that I started noting down recipes as early as in 8th-9th std.

A few days back I saw someone making an eggless cake with malai/ milk cream on a TV show, that reminded me of the cake aunt K made and I craved for it. I had all the ingredients in my pantry so decided to give it a try and was surprisingly happy with the end result. This cake is very quick to make, is amazingly soft and just melts in mouth. It’s a perfect treat for vegetarians and also for people who avoid eggs.

Ingredients

1-1/3 cups APF/ maida

3/4 cup malai/ fresh milk cream

1 cup powdered sugar

3/4 cup milk

1 tsp baking pwd

1/2 tsp baking soda

1 tsp vanilla essence

1/2 tsp strawberry/pineapple essence (optional)

7” tin for baking

Method

Preheat the oven at 180C.

Sift together the APF, baking pwd and soda, 3-4 times.

Beat the malai and sugar together. Add the essence.

Gradually add the APF and mix. Add milk enough to get a pouring consistency.

Grease a tin and then sprinkle APF evenly.

 

Pour the cake mix into a greased tin and even the surface.

Bake for 40—45 mins or till the knife/needle/ skewer inserted comes out clean.

Cool on a wire rack  for an hour.

Cut the cake into slices and serve.

 

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Eggless Choco-Banana & Oats Muffins

Hi Everyone!

Sorry for disappearing suddenly without announcing but I was quite occupied in home affairs and plus my internet connection is giving me a tough time. I must tell all my friends  who have sent me their entries for ONLY-KIDS DELIGHT EVENT that I am acknowledging all of them but because of my internet problem the process has slowed down, so keep sending in your entries…

Today is my dad’s birthday so thought of making these quick muffins which are eggless and very healthy with oats and banana in it. I had read this recipe in Madhuram’s space as was happy with the addition of oats in it. Ever since then I was planning to make this but  today it were the over ripened bananas which  screamed at me and asked me to give them immediate attention, so baked these.

The original recipe makes about 12 muffins, I have reduced the quantity as my microwave would not take that big tray inside it and I got 5 large muffins. The method is extremely simple and  hassle free. The muffins are quite filling, perfect for an evening snack and as they are made with oil and not butter, quite moist and low in calories too. I would love to try these with sugar free to make them further low in calories and sometime again with brown sugar too as it gives a good flavor with the bananas, for now the recipe..

 

Ingredients

For 5-6 muffins

Dry Ingredients

1 cup APF

1/3 cup +2tbsp Sugar

1/4 cup Rolled Oats

1/2 tsp Baking soda

1/2 tsp Baking Pwd

a pinch of salt

1/3 cup + 2 tbsp  choco chips

Wet ingredients

1/4 cup Oil

1 cup mashed bananas ( about 3 small)

Method

Mix the APF, baking pwd, baking soda, salt and oats together.

Mash the banana and then beat it with oil and sugar.

Mix in  the APF mixture gradually till completely incorporated. Do not over beat just fold in gradually.

Finally add in the chocolate chips and give it a final mix.

Grease the muffin cups and fill them 3/4th with the batter.

Bake in a preheated oven at 375F or 190C  for 20 mins or till the tooth pick inserted comes out clean.


Once done leave in the oven for 5 mins and then transfer them to a cooling rack.

Serve warm.

Happy Birthday Baba


Sending this to my event ‘Only’- Kids delight and to Sharmi’s Lets Munch- Tea Time Snacks

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Sour Cream and Banana Cake

Hi friends!

The God has been kind today as it rained through the night and the sun has been shadowed through the day. Yesterday, I mustered up all my inner strength to clean up the refrigerator (yes, I hate doing that) but saying that, this cleaning process is always an eye opener for me the hoarder, who does not realize what all has been stocked and tend to overlook many a things.

This cleaning process showed me that the box of sour cream  that I had very fancily picked up was going to expire and the bananas in the shelf were already crying and calling me. I wrote on my fridge pad, sour cream to be used immediately, a gentle castigation to myself.

As I said that the God was kind and the temperature had dropped, this helped me, like a sane person I started  looking out for a recipe using both the sour cream and the banana so that I could consume both but the cool temperature motivated me further to bake, yes, I agree I have not baked in a while. So, the motivated me explored many recipes of sour cream cake and taking clues from them concocted my own.

I removed all the ingredients kept in refrigerator to bring them down to room temperature in the morning itself and then by afternoon after finishing my chores I was all set to bake.

The cake is quite a hassle free version which needs initial beating of butter, sugar followed by eggs then light mixing with flour and sour cream followed by folding the banana and dry fruit and then finally baking. That’s it. It needs an hour  and ten minutes to do all the preparation to then getting the final product. The cake is amazingly soft and a perfect evening snack for children and a tea time cake for all the elders.

Ingredients

1 cup sour cream

1/4 cup butter

1-1/3 cup sugar

2 cups self raising flour

1 tsp baking soda

1 tsp vanilla

2 eggs

1 cup mashed banana (2 bananas)

1/2 cup chopped walnuts (optional)

Method

Preheat the oven at 350F/175C.

Beat the butter on high. Add sugar and beat again. Add an egg at a time and beat.

Mix the self raising flour and baking soda. Alternating with sour cream add the flour to the butter-sugar mix.

Mix some flour to the chopped walnuts and fold in the mashed banana and walnuts to the cake batter.

Bake in a ten inch spring form tin for 45-50 mins/ till done. Use a toothpick  and insert it in the centre of the cake, if it comes out clean, the cake is done.

Leave it in the pan for 10 mins and then transfer it to a cooling rack and let it cool down.

Serve it warm.

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Eggless Whole Wheat Choco-Almond-Banana Bread and my Guest Post at Foodlyrics

Hi.

Yippee!!! I am posting second dessert in a row, something that I have not done before!!! After a chilled Italian dessert- Mango Panna Cotta, it’s time for a bread …I am surely on a baking spree, have baked two cakes in the last few days, the previous one was Orange Butter Milk Pound Cake.

The kids say they love home made cake, so have decided to bake more frequently at home. Good for me, I am enjoying my baking sessions and the aroma of baked products in the kitchen. Baking is giving me tremendous satisfaction, end of the day it gives me a feeling of a GOOD JOB DONE. With my every bake I get a feeling that I am gradually learning the art of good baking and also understanding why bakers are so passionate about it.

As a mother we are always on a look out for recipes which are wholesome and nutritive.This bread is perfect to fall in this category. I had bookmarked this recipe from Arudhati’s blog-Escapades a few months ago. I got attracted to this bread especially since she had used whole wheat flour. I simply loved the texture and the moistness it had. It has banana- a fruit, whole wheat as the flour, almonds which are rich in proteins and kids friendly chocolate chips. In the original recipe she has used sugar but I have replaced that with the Brown sugar as I always feel it goes well with the banana. The bread is not high on calories as I have used oil instead of butter and the best part it’s eggless. It can be perfect evening snack for children and good dessert too when served with some whipped cream.

Thanks Arundhati for such an awesome recipe, we all loved it and I will surely make this more frequently. The bread has a firm crust, is amazingly soft inside and extremely flavorful. The  crunchy almonds give a nice bite. I would have preferred a little less cinnamon, so next time I make this I will use 1/4 tsp instead of half. For those who love the flavour of cinnamon kindly stick to half spoon.

Ingredients

2 cups whole wheat flour

3 large bananas/ 1-1/2 cup mashed banana

1/2 tsp dry ginger pwd

1/2 tsp cinnamon pwd

1/2 tsp baking pwd

3/4 tsp baking soda

3/4 cup brown sugar

4 tbsp oil

1 tsp vanilla

4 tbsp yogurt

1/4 butter milk

1/4 slivered almonds

1/2 cup choco chips

Method

Preheat the oven at 350F.

Mix together wheat flour, cinnamon, ginger, baking soda, baking pwd thoroughly.(the original recipe does not ask for baking pwd but I have used it)

Mix together the oil, yogurt, sugar, butter milk, vanilla and mashed banana and blend together.

Fold in the flour mix gradually into the oil-banana mix. Do not over mix.

Grease a bread tin (9”*5” size)and pour in half the batter and spread half of the choco chips.

Pour in the remaining batter and spread the choco chips and slivered almonds on top.

Bake for 50 minutes to an hour. My cake was done in 50 mins. Insert a skewer, if it comes out clean the cake is done.

Cool on a rack and then cut into slices using a bread knife.

Serve warm.

Do drop by to check out my guest post at Deepa’s blog Foodlyrics. Deepa is a wonderful person and has an amazing collection of recipes which every one can try, so do check out her space. And thanks Deepa for asking me to write, I am truly overwhelmed. All the best for all your future and German Classes, keep smiling always.

Sending the cake to CFK-WWF hosted by Priya at Mharo Rajasthan’s Recipes and is the brain child of Sharmi.

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