Eggless Orange cake(with wheat,healthy,moist,quick)

  If you are looking for a healthy,moist fruit cake you should try this.This cake is very light and one can have 2-3 pieces easily.This is simple,quick and perfect for a light dessert/with tea.
Ingredients:
Dry ingredients:

• whole wheat flour-1 cup
• baking powder-1/2 tsp
• baking soda- 1/2 tsp
• orange zest- 1/2 tsp
• a pinch of salt

Wet ingredients:

• orange juice-1 cup(fresh is preferred/you could use store bought juice,i made with fresh juice)
• powdered jaggery/powdered sugar-1/2 cup  (use powdered jaggery if its available, you could make it more healthy)
• Olive oil/any flavorless oil- 1/4 cup
• vanilla custard powder-1 tbsp 

Process:

1)Pre-heat the oven to 350 deg F.
2)In a bowl mix all the dry ingredients and in another bowl mix all the wet ingredients.
3)Add dry ingredients to the wet mixture in smaller proportions and mix until well combined.

4) Prepare the cake pan(spray some oil and dust it with some flour so cake comes out easily).

5) Pour the cake batter into prepared cake pan.

6) Once the cake is out of oven it looks like this.Don't worry if there is a crack on the top layer we are gonna flip it upside down.

Oven temp: 350 deg F, bake for 25-30 min/until toothpick inserted at the center comes out clean.

Cake size: Above measurements are good for a 6"cake pan,you could use 1.5 times of measurement for a 9"' cake pan.

Icing: You could decorate it with some whipped cream/butter cream icing/tastes great as it.

Storage: You can store it at room temperature for 3-4 days/in fridge if you want it for a week or so.

Eggless Chocolate cake(butter less,eggless,less oil,no condensed milk) with handcrafted leaves

 Looking for a tasty egg less chocolate cake without condensed milk like me? Here you go..!!

Ingredients:
Dry ingredients:
All purpose flour-1.5 cups,sifted
sugar- 1 cup
Unsweetened cocoa powder -3 tbsp,sifted
baking soda-1 tsp
salt-1/2 tsp
Wet ingredients:
Olive oil/any flavorless oil (like sunflower,canola) - 5 tbsp
white vinegar- 1 tbsp
vanilla extract-1 tsp
cold water-1 cup

Process:
1) In a large bowl add all the dry ingredients and mix well.
2) Add oil,vinegar,vanilla and cold water into dry mixture and mix it well until there are no lumps.

3) Bake them-i wanted to do a layer cake so i divided the batter into half and baked them twice since it a 6 inch pan.But you could use a regular 8/9 inch cake pan.

4)Put some butter cream icing in between. click here for butter cream icing recipe

5) Place the other layer on top of butter cream icing as shown below.

Icing: Hand crafted leaves. how to do handcrafted leaves

Cake size: Above measurements are good for 9"cake/for two layered 6"inch cake.

Storage:It can be stored at room temp for 3-4 days and up to a week in fridge.

Oven temp: 350 deg for 25-30 min until toothpick inserted comes out clean.

Serves: 6 people

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Veg Puff/Curry Puff

 Planning a quick appetizer for your party?Love puffs? Try this simple and quick recipe which tastes delicious.
 Ingredients:

• Vegetable curry(any dry curry of your choice like paneer burji/mix veg curry dry,I chose aloo mutter for my veg puff)-should be dry not gravy type.  click here for recipe
•  Puff pastry sheets-available at Indian grocery store in the frozen section( I know about united states,not sure of other countries but you can check out in frozen section). 

Process:

 1) Puff pastry sheet looks as shown below.Make sure you take it out from the freezer at least 
1-1.5 hour before you start making them.(since they would be in the freezer it will be tuff to handle them,once it reaches to room temperature you can easily take them apart and cut into half).

2) I made veg and egg puffs at the same time but, you could just prepare vegetable curry and keep it ready at room temperature.

 3) You can cut the pastry sheet into half/use as it. I prefer small puffs anytime so i cut them into half.

 4) Place the vegetable curry you prepared on the pastry sheet.(look on left hand side in the pic)

 5) Fold the puff pastry sheet and seal it using fork as shown below.

 6) Seal all of them and bake for 25-30 min.

Storage: You can store the leftovers in fridge for a day or so.

Oven temp: 375 deg F, for about 25-30 min/until they turn golden brown color all over.
NOTE: Put some aluminium foil/wax paper on the pan you are baking so that the baking tray lasts long otherwise, sometimes it leaves some brown (burnt)marks on your tray.So make sure you line it with some foil/wax paper. But its not mandatory just a suggestion to make your tray lasts for long. :)

Eggless Flan

   Love quick recipes? Love desserts? Milk lover? if yes,then you should try this recipe.This is quick,simple and yummm..!!!!This tastes much like Junnu(called in Andhra pradesh).

Ingredients:

For making Caramel

1 tbsp Water

1/3 cup brown Sugar/white sugar(preferably brown if you have)

Custard:

1 cup Whole Milk

1 cup Yogurt / Curd

1 cup Sweetened Condensed Milk

1/2 tsp Vanilla Extract

1-1.5 tbsp corn flour

Process:

1) In a non-stick sauce pan add sugar and 1 tbsp of water and heat it on stove.

2) Heat it until the sugar is completely melted,starts leaving the edges and turns to brown color.Pour this caramel into baking pan and tilt it all over so that it covers entire baking pan.

3) In another bowl add remaining wet ingredients and whisk until well combined.

4) Pour this wet mixture into baking pan and keep this pan in any other oven safe bowl(this bowl should be filled with hot water,see below pic-you can take any oven safe bowl the baking pan fits in)

5) Bake it and let it cool.

6) Keep the pan in refrigerator for minimum of 4 hrs/overnight so that the flan sets completely.

7) Once its chilled you can run knife on the edges of the baking pan and turn upside down before cutting slices.

Flan size: Above measurements are good for 8-inch. But i would say use any cake pan that's available to you since this pan has to fit in another pan.

Oven temp: 350 deg F, 25-30 min until the mixture gets firm/toothpick inserted comes out almost clean.

Storage: Leftovers can be stored in refrigerator for a day.

NOTE: Make sure you add hot water into your roasting pan up to halfway of your baking tray.

Icecream cone cakes(with egg,eggless,quick,great for parties,kids)

    If you are bored of eating cupcakes/regular cakes you can try this.I made these for some of my friends, not only kids we all enjoyed them..!! :)
Ingredients:

• Any cake batter of your choice
•  Ice Cream cups(easily available in any super store,  click here to see what are those )
•  Butter cream icing (optional,you can enjoy them as is / click here to see the recipe for butter  cream icing )

Process:

 1) Prepare any cake batter of your choice(eggless /with egg).

2) Place the ice cream cups in a cupcake tray as below and fill 3/4 of  them with cake batter using a ice cream scoop/any spoon that's available in the kitchen. (I made few cupcakes and few ice cream cone cakes at a time).

     Also I have used some rainbow sprinkles in some just to have different varieties of them. :)

 3) Bake them.Be careful when you are placing them in the oven.They tend to move easily since base of ice cream cup is smaller than the cupcake tray base.

Note: Don't over fill them and also make sure your batter doesn't touch the edges of ice cream cup.If you do so it looks like below, overflowing and burnt on the edges.

Oven temp:350 deg F

Time:15-17 min/until they are golden brown on the top.Keep an eye after 15 min.

Storage: You can store them in air tight container like any other cake.

Mango Cake(eggless,spongy)

Perfect dessert for summer for all mango lovers.This cake is spongy and moist.

Dry ingredients:

All purpose flour- 1 ¼ cups

Baking powder -1 teaspoon

Baking soda -1 teaspoon

Wet ingredients:

Unsalted Butter - ⅓ cup(melted and cooled)

sweetened condensed milk-one 14 oz can/1 ¼ cups

Mango pulp - 1 cup

         (if mangoes are not sweet then add little sugar to sweeten the pulp while grinding the mango pieces and always use good quality mangoes like Alphonso/kesar for best taste. You can buy them fresh or get canned Alphonso mango pulp)

Icing:

Filling: Cut the cake into half and fill it with some whipped cream and some mangoes pieces cut into small cubes.Refrigerate it after you layer it with cream.

Covering:

You could coat it with some whipped cream or drizzle mango glaze all over the cake.

For the Mango glaze:

mango pulp - ½ cup

powdered sugar - 1 tablespoon/as required

heavy cream/milk - 1½-2 tbsp (as per the consistency you desire)

Process:

 1) In a large bowl mix all the wet ingredients until well combined and in another bowl mix all the dry ingredients.

2) Now in smaller portions mix all the dry ingredients into wet mixture and beat them until well combined.

3) Bake the cake and do icing as mentioned above for best taste/it tastes great as it.

Cake size: above measurements are good for 9 inch cake.

Oven Temp: 350 deg F

Time: 25-30 min or until a toothpick inserted comes out clean

Makes: 8 pieces

Storage: You can store it at room temperature in a air tight container for 3-4 days. 

If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

     Note: If you are icing it with whipped cream store it in refrigerator only.

Cake pops(without egg & with egg)

    If you have kids you should try this recipe they will enjoy/for their birthday party :)
Make it egg less-Use egg less sponge cake
Make it with egg-use sponge cake with egg
 

Ingredients:

• sponge Cake- you can do eggless/with egg(i used 6 inch cake)
• Vanilla  Frosting(recipe under Icing tab) - you will need less than 1/2 cup (so change your       measurements accordingly)
• Shortening/Flavorless-1 tbsp
• Lollipop Sticks
• Candy Melts 
• Styrofoam/thermocol sheet (for drying cake pops)

Process:
1)In a large bowl, crumble the cake into small crumbs using hand/food processor and mix the crumbled cake with the prepared vanilla frosting.

2) Using a spoon/with your hand, stir in just enough frosting to hold the mixture together. If you add too much frosting the cake balls will be soggy. Too little frosting and the cake balls will fall apart, especially when dipped. So add the frosting gradually and really work into into the cake crumbs, as the amount you need totally depends on the type and texture of your cake.

3)Prepare all the cake balls and refrigerate them for 15-20 min(cover it with a plastic wrap).

4)Now melt the candy melts in the microwave or in a heatproof bowl placed over a saucepan of simmering water. If the melted candy is too thick, gradually stir in about 1/2 - 1 tbsp flavorless oil(olive/vegetable/canola) into the melted candy coating until smooth and fluid. You want it to flow easily from your spoon.

5) Take the cake balls from refrigerator dip the lollipop sticks about into the melted candy and then insert about halfway into the cold cake balls- the melted candy acts like a glue to stick to cake ball.

6) Now dip this into prepared candy melts and stick them on thermocol sheet until they get dry.You can sprinkle it with colored sugar/any colored candy melts to make it look more colorful. :)

Cake Pops : Usually I do this with the leftover sponge cake at my home, if you use one full 9 inch cake it gives around 50 cake pops.
Vanilla Frosting: It depends on how many you want to do and also on the texture of the cake, i usually use < 1/2 cup of frosting for 6 inch cake.
Makes: 20-22 cake pops(for 6 inch cake)
Storage: You can store it at room temperature for 3-4days. If you want to keep it for a week or so you can store them in refrigerator and keep them aside for few hours before enjoying it.

Note: If it is your first time, i suggest you to check the below link once before your start.I followed this recipe.

     http://www.joyofbaking.com/cupcakes/CakePopsRecipe.html

Cashew nut cookies (eggless,simple & quick)

     These cookies are quick and simple.If you are a cashew nut fan like me you would love these cookies.

Dry Ingredients:
All purpose flour - 0.8 cup
powdered sugar- 0.4 cup
baking powder-1/2 tsp
Cashew nuts - 1/4 cup(few chopped + few for garnishing)
Wet Ingredients:
Melted butter-0.4 cup
Milk - 15 ml(at room temperature)
Vanilla essence - ¼ ts

Process:
1) In a bowl add melted butter,milk,vanilla essence,all purpose flour,powdered sugar,baking powder and mix this like a dough(how we usually do roti dough).
2) Now add the chopped cashew nuts and mix the dough again.
3) Roll the dough into thin sheet using rolling pin(the same roller we use to roll the roti) around 1.5 cm thick and cut them into square pieces using a knife.
4)You can garnish each cookie with a cashew nut and sprinkle some powdered sugar-as shown in pic.
5)Transfer these cookies into baking/cookie tray and bake them.
 ** Note:If your dough is wet and you can't roll it refrigerate it for few minutes(~15 min) and then roll.It makes your job easy to roll the cookie dough.

Cookie Temp: 350 deg F
Time: 14-16 min/ until cookies are golden brown in color, keep an eye on them when they are almost done.They can burn/turn black if they are baked even for a minute more.So,I suggest take them out when they are golden brown in color.
Makes: 16

Pineapple upside down cake (Eggless)

    Whenever I listen/see "Pineapple upside down cake" my mouth starts watering.If you are a caramel and pineapple lover you are gonna love this cake.If you are trying this cake for the first time I strongly suggest you to have a look on the video link mentioned in this post because this cake is prepared little differently unlike others.

Caramel sauce:
 Brown sugar- 3/4 cup
 butter- 1/4 cup
Dry ingredients:
Maida/all purpose flour - 1.5 cup
sugar-1 cup
baking powder- 1 tsp
baking soda-¼ tsp
Pinch of salt
Wet ingredients:
 butter-½ cup(at room temp)
 yogurt-2 tbsp(at room temp)
 milk-½ cup(at room temp)
 vanilla extract- 1 tsp
 1 canned pineapple/fresh pineapple 5-6 slices
 few glazed cherries(optional)
 pine apple juice(optional)-1 tbsp

Process:
1) Prepare caramel sauce by heating brown sugar and butter in a saucepan. Heat this on a medium flame until bubbles just start to appear around the outside edges of the mixture. Now pour this into your prepared cake pan evenly arranging the fresh pineapple slices on top of the sugar mixture and can garnish with cherries(if using).
2) Mix all the wet ingredients in a large bowl thoroughly until all of them are well combined.
3)Now add all the sifted dry ingredients in wet mixture in small proportions.Mix them until well combined.
4) Now pour this mixture into prepared cake pan on the caramel sauce smoothing the top.Bake the cake and enjoy when its hot/warm.
**If you want the cake to eat like pudding add 1.5 tbsp of pineapple chunks otherwise you can omit it to eat it cakey(but do try at least once adding chunks if you are a pudding fan).

Cake size: Above measurements are for a 9 inch cake.
Oven Temp: 350 deg F
Time: 30 min or until a toothpick inserted in center comes out clean/until cake is golden brown on the top
Makes: 10 pieces(these are light so one can have easily two slices)
Storage: Store the left over cake in airtight container and keep it in refrigerator(not on the kitchen counter).Usually it will be good for 2 days in refrigerator but trust me you will finish it on the same day/next day you prepared.
 Note: Microwave it for few sec before enjoying it. This cake tastes best when its hot/warm.

Videolink of the recipe i followed.

     https://www.youtube.com/watch?v=URCs08wuhFk

Rava/Sooji cake (eggless,butter less,quick & healthy )

 
     This is one of the best cakes I ever had.Simple,quick,healthy and awesome taste.It is eggless,butter less,quick & healthy recipe which can be done in no time.

 Dry ingredients:
sooji Fine -  2.5 cup (2.5 cup for a 9 inch pan and 2 cup for a 8 inch pan)
sugar- 1 cup
salt- a pinch
Baking powder-1.5 tsp
Baking soda-  0.5 tsp
Tutty fruity/any nuts/shredded coconut(optional)- I suggest add any one of this to get best taste.
Wet ingredients:
milk- 1 cup(at room temp)
curd- 1 cup(at room temp)
flavorless Oil (like olive,canola,sunflower,vegetable oil)- 1/2 cup
Sugar syrup: sugar and water(1/2 cup of sugar and 1/2 cup of water)

Process: 
1) Add all the wet ingredients and mix them until well combined.
2) Add all the dry ingredients(except baking powder and baking soda) to the wet mixture and mix them throughly. Keep the prepared batter aside for 10-15 min(if you don't have time you can skip waiting).
3) Now add baking powder and baking soda and combine the mixture well.
4) Pour the batter into prepared cake pan and bake it.While its baking prepare sugar syrup parallely.
5) Once the cake is out of oven pour the sugar syrup on the cake.Enjoy the cake once it absorbs all the syrup(usually ~30 min). This make the cake moist and smooth.
6)You can decorate it with some powdered sugar as shown in pic/enjoy as is.

Cake size: Above measurements are for a 8 inch cake.(you can double/half the quantities as per the pan size)
Oven Temp: 350 deg F
Time: 30- 35 min until a toothpick inserted in center comes out clean
Makes: 12-14 pieces
Storage: You can store it at room temperature in an air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Chocolate cake (eggless)

      If you don't like too much of chocolate flavor in the cake but would like to eat a chocolate cake like me you got to try this recipe for sure.This recipe calls for less cocoa powder than others so it wouldn't have so much of chocolate flavor.But if you are a chocolate lover add more cocoa powder and less flour(for eg: you add 3 more tbsp of cocoa powder reduce 3-tbsp of plain flour balancing the quantity)

Dry Ingredients:
 All purpose flour-1 cup
 cocoa powder-3 tbsp
 sugar-¼ cup
 baking powder-2 tsp
 baking soda-1 tsp
Wet Ingredients:
  Sweetened condensed milk - 1 can
  Butter -  < ½ cup(7 tbsp at room temp)
  warm milk- ¾ cup
  vanilla essence- 1 tsp

Process:
1) Add sweetened condensed milk + butter into a bowl– beat for few sec until its well combined.
2) Mix all the sifted dry ingredients and add to the wet mixture and beat slowly (add milk in between in small portions to the mixture)
3)Now pour the batter into prepared cake pan and bake it.
4)You can enjoy the cake as is/can decorate with chocolate icing(check Icing section).

Cake size: The above measurements are for a 9 inch cake.
Oven Temp: 350 deg F
Time: 30- 35 min/until a toothpick inserted in the center comes out clean
Makes: 12 pieces
Storage: You can store it at room temperature in a air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Wheat dates cake (eggless,butterless and healthy)

   If you are looking for a healthy and delicious cake, here you go..!!
   Your kids love cakes? Try this healthy cake..!!

Dry ingredients:
wheat flour- 1 1/4 cup
maida/all purpose flour-1/4 cup
baking powder- 2 tsp
baking soda- 1/4 tsp
cinnamon powder(optional, omit if you are don't like cinnamon) -1/2 tsp
salt-1/3 tsp
Dates – 20 chopped
Wet ingredients:
milk-1 cup(you can add little less or more as per the consistency)
olive oil-1/2 cup
brown sugar- 1/2 cup
vanilla essence-1/2 tsp

Process: 
1) In a large bowl add all the wet ingredients and mix them until well combined.
2) Add all the sifted dry ingredients to the wet mixture and mix them throughly.
3) Pour the batter into prepared cake pan and bake it.
4)You can decorate it with some powdered sugar/cocoa powder/enjoy as is.

Cake size: Above measurements are for a 9 inch cake
Oven Temp: 350 deg F
Time: 30- 35 min until a toothpick inserted in center comes out clean
Makes: 12-14 pieces
Storage: You can store it at room temperature in an air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.