carvings

Rumali roti

Ingredients

1 1/2 cups wheat flour
1/2 cup maida/all purpose flour
Salt to taste
2 tsp oil

Make a soft dough of the ingredients and keep covered for 1/2 hour. Make small balls and roll out into a thin chapati.Stretch it to make it as thin as possible.

Cook on an inverted wok till brown spots appear on both sides and fold it like a handkerchief.

Serve hot with any spicy side dish

Aloo paneer

Ingredients
Onions - 3 nos
Tomatoes - 2 nos
Paneer made from 1 ltr milk
Potatoes - 1/4 kg
Dhaniya pwdr - 2tbspn
Red chilli pwdr- 1 tspn
Salt to taste
Sugar - 1 tspn
Pav bhaji masala - 1/2 tspn (can use garam masala as in original)
oil for frying
For marinade
tomato ketchup - 3 tblspn
dhania pwdr - 1 1/2 tspn
jeera pwdr - 1/2 tspn
salt - 1/2 tspn
black pepper powder - 1/2 tspn
Method
Cut onions and tomatoes finely.
Peel off the skin from potatoes and cut it length wise as for finger chips. Slice paneer also lengthwise
Mix all the ingredients under marinade and add paneer and potato pieces to it.Keep it aside for half an hour.
Removes the peices alone and keep under hot grill with little butter on top till it turns brown.I did not have the option of grill, so took to the tawa method. It came out very well.
Heat oil in a kadai and fry onions till crisp.
Add dhania powder, chilli powder, pav bhaji masala (or any masala u like ).
Stir for a minute and add tomatoes. Cook till it turns pulpy. Add salt and little sugar.
Stir in the left over marinade and cook for few minutes.
Add grilled potatoes and paneer pieces. Mix gently. Remove from fire.

Eggless chocolate cake

Eggless Chocolate Cake Ingredients:

• Maida/All Purpose Flour – 160 Gms
• Condensed Milk/Milkmaid – 260 Gms
• Baking Powder – 1-1/2 tsp
• Cocoa Powder – 40 Gms
• Unsalted Butter or Margarine – 100 Gms (I use Butter)
• Vanilla Essence (dry or liquid) – 1/2 tsp (optional)
• Milk as required – 200 mlTime to Prepare : 1 hr
  How to Make Eggless Chocolate Cake:
  Beating Process -
  1. Mix Maida or All Purpose Flour, Baking Powder and Cocoa Powder. Sieve the mixed ingredients thrice before starting the beating process.
  2. Beat the Unsalted Butter or Margarine (I used my own home made Butter) and Condensed Milk in an Egg Beater or with the help of whisk to prepare smooth paste. If you use a whisk or spatula instead of an Egg Beater, you may have to beat lot more than what you would with an Egg Beater – at least for 10 to 15 minutes. The beating process in beater should be in a single direction.
  3. Divide the sieved Maida, Baking Powder and Cocoa Powder mixture (from step 1) into 3 proportions and add each one of these proportions slowly, bit by bit, while you keep beating the batter.
  4. Now add Milk and Vanilla Essence slowly and beat again. If the batter is too thick, add extra Milk. The batter should come out as thick as an Idly or a Dosa batter.

  
  

  
  

  Eggless Chocolate Cake Slice

  
  

  Eggless Chocolate Cake

  Eggless Chocolate Cake Ingredients:
  

  • Maida/All Purpose Flour – 160 Gms
  • Condensed Milk/Milkmaid – 260 Gms
  • Baking Powder – 1-1/2 tsp
  • Cocoa Powder – 40 Gms
  • Unsalted Butter or Margarine – 100 Gms (I use Butter)
  • Vanilla Essence (dry or liquid) – 1/2 tsp (optional)
  • Milk as required – 200 ml

  
  
  
  
  

  Time to Prepare : 1 hr

  How to Make Eggless Chocolate Cake:

  Beating Process -

  1. Mix Maida or All Purpose Flour, Baking Powder and Cocoa Powder. Sieve the mixed ingredients thrice before starting the beating process.

  2. Beat the Unsalted Butter or Margarine (I used my own home made Butter) and Condensed Milk in an Egg Beater or with the help of whisk to prepare smooth paste. If you use a whisk or spatula instead of an Egg Beater, you may have to beat lot more than what you would with an Egg Beater – at least for 10 to 15 minutes. The beating process in beater should be in a single direction.

  3. Divide the sieved Maida, Baking Powder and Cocoa Powder mixture (from step 1) into 3 proportions and add each one of these proportions slowly, bit by bit, while you keep beating the batter.

  4. Now add Milk and Vanilla Essence slowly and beat again. If the batter is too thick, add extra Milk. The batter should come out as thick as an Idly or a Dosa batter.

  
  

  Eggless Chocolate Cake Batter

  Baking Process using Microwave in Convection Mode -

  1. Preheat Microwave oven in Convection mode for about 9-10 min.

  2. Take the cake tin, grease the tin with butter well. Try to dust a single tsp of Maida all over the tin uniformly. Keep aside.

  3. Fill about half or 3/4 of the Cake Tin with the Cake batter from the above by pouring the batter into the tin. Allow the Cake batter to settle in the Cake tin by patting and shaking the Cake tin so that the batter settles well inside the tin. The batter inside the Cake tin this way becomes free of air particles inside itself.

  4. In the Microwave Oven, bake the Cake in Convection Mode at 180 Centigrade for about 30-40 minutes until the Cake turns slightly golden brown. It is not possible to bake Cookies and Cakes in Basic or Grill mode of Microwave Oven. The baking time may take a little less or more time and hence keep watching. Remove the baked Cake from Microwave Oven. Once removed, make sure you check with a wooden stick to see if the Cake is baked well by piercing the wooden stick in the middle of the Cake. If the Cake is not baked fully, the Cake tends to stick to the wooden stick. If yet to be baked, heat the Cake in Microwave in Convection Mode for further 15 min or so and bake again.

  5. Once the cake is baked, allow the Cake to cool completely in the Cake tin itself for about 2 hrs. With this, the Eggless Chocolate Cake is ready to be served.

  6. Once cooled, remove Eggless Chocolate Cake from from the Cake tin and place it on a plate. Now cut the Cake’s top layer carefully with knife, make the top layer as flat and uniform as possible so that the Cake Icing can be spread well on the Eggless Cake.

  Decoration or Icing Ingredients:

  • Butter – 1/2 cup or 150 gm
  • Icing Sugar or Normal Sugar Powder – 2-3 Tbsp
  • Cocoa Powder – 2 tsp
  • Cherries
  • Almonds
  • Chocolate gratings – as required
  • Decoration or Icing Process on a Cake -
    1. Have a bowl, add Icing sugar, Cocoa Powder and Butter and beat it slowly using whisk or spatual till you get the proper spread and consistency of Icing. For this cake preparation, I have used Chocolate Icing. This Icing goes well with Chocolate Cake.
    2. Spread the Icing on all sides of Eggless Chocolate Cake with the help of spatulla and/or knife.
    3. Sprinkle grated Chocolate on the Icing and decorate with few Cherries and Almonds.
    Keep the Eggless Chocolate Cake prepared in the refrigerator and allow to chill for 1-2 hr. Once chilled, cut the Eggless Chocolate Cake in desired shape.
    Your home prepared Eggless Chocolate Cake is now ready to be relished.
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eggless banana muffins

Eggless Banana Muffins Ingredients:

• All purpose flour (Maida) – 1 and 1/2 cup
• Ripe Banana – 4 (Small Sized, If using bigger Morris Banana use only 2)
• Vanilla Essence – 1/2 tsp
• Sugar – 3/4 cup
• Butter (at room temperature) – 1/3 cup
• Baking soda – 1 tsp
• Baking powder – 1 tsp
• Chopped Cashews – 5
• Salt – a pinch (avoid this if you are using salted butter)
• Milk – 1/4 cup (if needed)
• 
  
• Time to Prepare: 1 hr 15 min
  How to Make Eggless Banana Muffins:
  1. Mix All Purpose flour or Maida, Baking Soda, Baking Powder. Sieve the mixed ingredients thrice before starting the beating process (described in Step 4 below). This helps the ingredients to mix well and also removes the air in the flour.
  2. Mash the ripe Bananas well with hand. I do not prefer to puree the Banana in a mixer grinder or a blender. I also powdered the Sugar before starting beating process, since powdered Sugar helps to mix the Butter and Sugar fast.
  3. In a bowl, mix Butter and Sugar and beat well with the help of beater or with whisk. Add the mashed Banana, Vanilla Essence and a pinch of Salt to the this Butter-Sugar mix and beat once to blend and mix well.
  4.  Divide the sieved ingredients (from step 1) into 3 proportions. Add these sieved ingredients to the bowl slowly, bit by bit while you keep beating the batter. If the batter is found thick, add the Milk to batter in increments, slowly (not all at once) when beating. The batter must be of pouring consistency just like the regular Idly or Dosa batter.
  5. Add a few chopped Cashews to the batter and mix once. Do not use up the Cashews completely; hold a few Cashew bits to be used as toppings to be placed on top of Muffins as described in the next step.
  6. Preheat the oven for 190ºC for 10 minutes. Line the Muffins tray with Muffin Cups(I used Aluminum Tray). Fill the Muffin Cups with Banana Muffin batter to about 3/4th of its size and top it with chopped Cashews.
  7. Bake the Eggless Banana Muffins for 20 min in oven by setting the temperature at 190ºC. When baked, the Muffins will expand to fill the cup. Allow to cool completely on wire rack before serving.