Eggless vanilla cake

Ingredients:

2 and 1/2 cups All Purpose Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1/4 teaspoon Salt

2 tablespoons Sugar

1 can Sweetened Condensed Milk (I used a 300ml can)

1 cup Water

2 tablespoons Vinegar

2 tablespoons Vanilla Extract

1/2 cup Melted Butter

Procedure:

1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan and line it with parchment paper.
2. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
5. Bake it for 25-35 minutes. The first time I baked this eggless cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
6. The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
7. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.

Kadai Paneer

Kadai paneer is recipe which is made in resturant. Not many make it at home. This recipe is bit of twist and hope u try it out and like it.
Ingredients:
Dry spices to roast:
Coriander seeds 1 tbsp
Jeera 1 tsp
Fennel Seeds 1 tsp
Cardmom 2 pods
Black pepper few
 Saute:
Onion 1 or 2 depending on size
Tomatoes 2
Oil as per required
For the gravy:
Baby onion 2
Green capsicum 1
Ginger paste 1 tsp
Aam chur powder/Dry mango powder 1 tsp
Paneer 200gms

Method
. Dry roast all dry spice and make into fine powder and keep aside
.In kadai,add some oil,saute onions,once truculent,add tomatoes and cook till it forms semi gravy .
.Pour this into dry spice mixture,finely make into paste.
.Take same kadai,put butter add baby onions,saute for min,add capsicum,little  bit of salt and cook it its fine and tender.
.Add gravy,mix it well,allow it to boil. If required add some water.
Once nicely boiled add paneer pieces,allow it cook on slow flame for about 5 to 10 mins or till paneer is coated well.
 Optional: You can drizzle some cream on the top and garnish with coriander leaves.
Ready to have it rotis,parathas
 

Apple pickle

I had lot of apples in my garden and first batch made apple pie with green ones and this time i had more of red apples than green,so decided to make pickle. Here goes recipe.
Ingredients:
Apples 5
Oil- 1 table spoon
Chilli powder - depending on taste
Salt to taste
Seasoning:
Mustard- 1/2 teaspoon
Hing - pinch
Urad dhal 1/2 teaspoon
Procedure:
Wash and cut apples into small pieces.
Take kadai,add some oil,when hot drop in mustard,allow it to splutter.
When it splutters well,put in urad dal,hing,roast it till urad turns bit brown.
Now add in your apples,salt and nicely stir.
Close and cook till apples turn soft.
Now add chilli powder.,cook till its nice coated and,apple mixture turns like semi gravy.
Enjoy!

One min chocolate cake in microwave.

Ingrdients
All purpose flour -1 cup
Powdered sugar - 1 cup
Cocoa powder 1/2 cup
Milk - 1 cup
Butter - 1 cup
Baking powder - 1/2 teaspoon
Vanilla essence - 1 teaspoon
Preparation
Grease your microwave safe bowl and set aside.
Take bowl,first add all dry ingredients,then wet ingredients,nicely whisk it one direction,till u get smooth paste.
Pour it into greased bowl and if u want u can decorate it chocolate chips or tutty fruity.
Keep it in the microwave for minute.
After min allow it to cool.

Preparation Time: 10 minutes,
Baking Time: 35 minutes

Ingredients
• 1 1/2 cups all-purpose flour ( I put half white flour and half whole flower)
• 1 cup curd/yogurt
• 3/4 cup sugar
• 1/2 tsp baking soda
• 1 1/4 tsps baking powder
• 1/2 cup refined oil (I used sunflower oil)
• Spice or added flavor of your choice (I used cinnamon and nutmeg)
Preparation
1. Preheat oven to 200 C for 10 mts. Grease and flour an 8″-9″ inch baking pan.
2. Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3. Add vegetable oil and flavoring and combine well. Now, slowly add little flour/maida at a time using a large whisk and blend with the wet ingredients.
4. Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.
5. Cool the cake for 20-30 mts and then overturn onto a plate.
You can add frosting or not. Here is a nice frosting recipe that I used:
For Buttermilk Frosting:
• 1/4 cup ghee
• 4 cups powdered sugar
• 3 tablespoons buttermilk or regular milk, or yogurt.
- See more at: http://totalveg.com/basic-eggless-cake-using-curd/12465#sthash.2LTi2AUV.dpuf

Preparation Time: 10 minutes,
Baking Time: 35 minutes

Ingredients
• 1 1/2 cups all-purpose flour ( I put half white flour and half whole flower)
• 1 cup curd/yogurt
• 3/4 cup sugar
• 1/2 tsp baking soda
• 1 1/4 tsps baking powder
• 1/2 cup refined oil (I used sunflower oil)
• Spice or added flavor of your choice (I used cinnamon and nutmeg)
Preparation
1. Preheat oven to 200 C for 10 mts. Grease and flour an 8″-9″ inch baking pan.
2. Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3. Add vegetable oil and flavoring and combine well. Now, slowly add little flour/maida at a time using a large whisk and blend with the wet ingredients.
4. Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.
5. Cool the cake for 20-30 mts and then overturn onto a plate.
You can add frosting or not. Here is a nice frosting recipe that I used:
For Buttermilk Frosting:
• 1/4 cup ghee
• 4 cups powdered sugar
• 3 tablespoons buttermilk or regular milk, or yogurt
- See more at: http://totalveg.com/basic-eggless-cake-using-curd/12465#sthash.2LTi2AUV.dpuf

Preparation Time: 10 minutes,
Baking Time: 35 minutes

Ingredients
• 1 1/2 cups all-purpose flour ( I put half white flour and half whole flower)
• 1 cup curd/yogurt
• 3/4 cup sugar
• 1/2 tsp baking soda
• 1 1/4 tsps baking powder
• 1/2 cup refined oil (I used sunflower oil)
• Spice or added flavor of your choice (I used cinnamon and nutmeg)
Preparation
1. Preheat oven to 200 C for 10 mts. Grease and flour an 8″-9″ inch baking pan.
2. Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3. Add vegetable oil and flavoring and combine well. Now, slowly add little flour/maida at a time using a large whisk and blend with the wet ingredients.
4. Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.
5. Cool the cake for 20-30 mts and then overturn onto a plate.
You can add frosting or not. Here is a nice frosting recipe that I used:
For Buttermilk Frosting:
• 1/4 cup ghee
• 4 cups powdered sugar
• 3 tablespoons buttermilk or regular milk, or yogurt
- See more at: http://totalveg.com/basic-eggless-cake-using-curd/12465#sthash.2LTi2AUV.dpuf

Preparation Time: 10 minutes,
Baking Time: 35 minutes

Ingredients
• 1 1/2 cups all-purpose flour ( I put half white flour and half whole flower)
• 1 cup curd/yogurt
• 3/4 cup sugar
• 1/2 tsp baking soda
• 1 1/4 tsps baking powder
• 1/2 cup refined oil (I used sunflower oil)
• Spice or added flavor of your choice (I used cinnamon and nutmeg)
Preparation
1. Preheat oven to 200 C for 10 mts. Grease and flour an 8″-9″ inch baking pan.
2. Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3. Add vegetable oil and flavoring and combine well. Now, slowly add little flour/maida at a time using a large whisk and blend with the wet ingredients.
4. Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.
5. Cool the cake for 20-30 mts and then overturn onto a plate.
You can add frosting or not. Here is a nice frosting recipe that I used:
For Buttermilk Frosting:
• 1/4 cup ghee
• 4 cups powdered sugar
• 3 tablespoons buttermilk or regular milk, or yogurt.
- See more at: http://totalveg.com/basic-eggless-cake-using-curd/12465#sthash.2LTi2AUV.dpuf

Stuffed Capiscum

There are many ways to make this recipe,i do the healthy way of baking it ! You can shallow fry in pan too. This time with bit of twist i added some paneer and tasted equally good like ones without it.:
Ingredients
Bell peppers 6 Medium (Assorted colors used)
Oil 2 Dash (For greasing the baking pan)
FOR THE STUFFING
Oil 2 Tablespoon
Spice mix 1 Tablespoon (Whole cumin, mustard and fennel seeds may be used)
Turmeric powder 1 Pinch
Ginger paste 1⁄2 Tablespoon
Garlic paste 1⁄2 Tablespoon
Red chili powder To Taste
Coriander cumin powder 1 Tablespoon
Shredded coconut 3 Tablespoon
Ground peanut 1 Tablespoon
Sesame seeds 1 Tablespoon
Salt To Taste
Chickpea flour 2 Tablespoon (Besan)
Water 1⁄4 Cup (4 tbs) (As needed)
Boiled potato 1 1⁄2 Cup (24 tbs), mashed
Coriander leaves 1 Tablespoon, chopped finely (For garnishing)
Garam masala 1 Pinch (Optional)
Chaat masala 1 Pinch (Optional)
FOR THE GRAVY
 Oil 2 Tablespoon
Cumin seeds 1⁄2 Tablespoon
Turmeric powder 1 Pinch (Haldi)
Ginger paste 1⁄2 Tablespoon
Garlic paste 1⁄2 Tablespoon
Onion 1 Large, chopped finely
Salt To Taste
Cashews 2 Tablespoon
Raisins 2 Tablespoon
Tomatoes 3 Large (Canned crushed tomatoes or puree can be used)
Water 1⁄4 Cup (4 tbs) (As needed)
Garam masala 1 Teaspoon (As per taste)
Red chili powder 1 Teaspoon (As per taste)
Heavy cream/Yogurt 1⁄4 Cup (4 tbs)
FOR GARNISHING
Coriander leaves 1 Tablespoon, chopped
Things You Will Need
1. Baking pan
Directions
GETTING READY
1. Cut each bell pepper into half, remove the insides and set aside.
2. Boil and mash potatoes and keep aside.
3. Grease a baking pan with a little oil.

MAKING
To prepare the stuffing:
4. Heat a pan with couple of tablespoons oil.
5. When the oil is hot, add the spice mix, turmeric, ginger paste, garlic paste, red chili powder and coriander-cumin powder. Stir for a few seconds.
6. Add the shredded coconut and ground peanut and roast on a medium heat.
7. Stir in some sesame seeds, salt and chickpea flour. Stir to mix well.
8. Add a little bit of water and add the boiled and mashed potatoes. Add garam masala and chaat masala, if using. Stir well and turn off the heat.
9. Garnish with freshly chopped coriander leaves and set aside to cool.
10. Preheat the oven to 450 F.
11. Spoon portions of the stuffing and fill each half of bell pepper.
12. Arrange the stuffed bell peppers on the greased baking pan and place in the preheated oven for about 20 - 25 minutes or until you see wrinkles on the skin.
Meanwhile, to prepare the gravy:
13. Heat pan with oil, add cumin seeds, turmeric powder.
14. Add ginger paste, garlic paste and onions. Stir to cook the onions until the edges turn golden brown. Add salt.
15. At this point, add the cashews and raisins and stir for a minute.
16. Add the tomatoes, a little water, garam masala and red chili powder. Stir for a couple of minutes.
17. Add heavy cream and mix to combine all the spices well with the cream. (At this point you may add more water, if more gravy is preferred)

FINALIZING
18. Remove the prepared gravy onto a serving plate and arrange the roasted bell peppers on top. (You may serve as an appetizer without the gravy)

SERVING
19. Garnish with fresh coriander leaves and serve hot with naan or as it is as an appetizer.

Parapu Payasam

Yesterday being diwali had made this payasam. Just tried it out and came out very well. Here goes list of ingredients .

To make this payasam u need
1/4 cup moong dal + rice
3/4 cup jaggery/gud/vellam
1  cup coconut milk
Pinch of Dry ginger powder/sukku podi

For the preparation:
Dry roast dal and rice till it turns pink and put in cooker.
Add 3rd coconut milk,mix well and pressure cook it for one whistle.
In the mean time,put the jaggery in wok or kadai,make pagu without adding any water,once pagu is done clean it using seive.
Once rice done,mash it bit back of spatuala,add it to jaggery mixture.
Give it boil and now add the,2nd milk . When it boils switch of the gas ,add sukku powder and first milk.
Garnish it fried cashews.

Tips:
Never re heat payasam after adding the first milk.
If u wan't payasam to be thick add more coconut milk and little more jaggery.

Eggless chocolate cake

I've not been baking for long. Made this cake for my marriage anniversary few days back to surprise my husband. He loved it! It's really simple and ingredients which is easily available. Here goes the recipe


Dry Ingredients:
All Purpose Flour 1 1/4 cup
Cocoa Powder 1/4 cup
Baking Powder 2 Table spoons
Pinch of salt 
Vanilla essence 1 tsp

Wet Ingredients:
1 cup of coffee (expresso)
1/3rd cup oil
1 tsp  white distilled vinegar or lemon juice

Method:
Seive dry ingredients in large bowl.
Using whisk make well in the centre,first pour coffee,oil,vanilla essense and lastly vinegar or lemon juice .Mix it well.
Pre heat oven 350 F
Grease tin with butter and flour
Pour batter half way thru .
Bake it for about 15 to 20mins,till tooth pick comes clean.
Take it out allow it to cool,in the cooling rack.
Drizzle some icing sugar on the top and enjoy.

Tips:
If u want your cake to be dark add more cocoa powder
Instead of oil u can use melted butter.
Didn't use vinegar,instead used lemon juice.