I do not have a lot of experience in eggless baking. Once I tried baking an eggless banana cake, by following a recipe, and it turned out so bad that I had to throw the whole thing away. But, for these muffins, I thought why don’t I invent my own recipe and try out my luck!
So, here you are, a simple and very easy recipe for eggless muffins made with mishti doi. This recipe makes four medium sized muffins; you can increase the ingredients accordingly for a larger serving.
- One small mishti doi packet equivalent 85 gram; I used the Mother Dairy Mishti Doi small packet;
- ½ cup all-purpose flour;
- 2 tablespoon melted butter;
- 1/3 teaspoon baking powder;
- ¼ teaspoon soda bi-carbonate;
- A pinch of salt;
- Vanilla essence;
- A few white chocolate chips;
- I haven’t added any sugar, as the doi already has sugar. However, if you want you can adjust the sweetness with 1-2 tablespoon of powdered sugar.
- Beat the doi with a whisk till it’s soft.
- Now add butter and beat again.
- Add all the remaining ingredients and mix with a whisk. The whole whisking process will take hardly five minutes.
- Now line four muffin cups and pour adequate amount in each cup. Sprinkle chocolate chips on top.
- Bake these at 180 degree Celsius for 10-12 minutes.
You can decorate these with colourful sprinkles or enjoy as is!
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Generally, I love simple cakes without any heavy icing; but, sometimes, you do feel like indulging a little. So, for those particular times, I am presenting an easy ganache recipe. Today, I have done ganache icing on a chocolate cake, made with a hint of cinnamon (click here to go the recipe).
The cake needs to be levelled for this icing. To know how to level a cake easily go to my carrot cake recipe and find out the easiest way without any fancy tools.
This recipe makes enough ganache to decorate a half a kg or six inch cake.
- ½ cup heavy cream (whipping cream);
- 125 grams of dark chocolate kept at room temp;
- 1 tablespoon melted butter.
- Heat the cream till it gets the first boil.
- Now, immediately pour it over the chocolate and let it sit for 5 minutes.
- Take a whisk or a fork and start mixing the chocolate and the cream; if you feel that the chocolate is not melting, then microwave the mixture for 30 seconds and try mixing. If you have kept the chocolate out of the refrigerator for good 1-2 hours, then it should melt easily, without microwaving.
- Add the melted butter and mix.
- Let the mixture cool slightly, will take around 7-8 minutes.
- Place your cake on top of a parchment paper.
- Now pour it gently on top of your cake. Take a spoon and guide the ganache down the sides of the cake. The ganache will cover the top, sides and will also accumulate on the paper.
- Let it cool at room temperature and then refrigerate for 1-2 hours.
- Once set, take a knife and gently cut along the edge of the cake and the parchment paper. Lift up the cake and voila its done!
Do not throw away the ganache residue from the parchment paper; scrape it from the paper and use it to make something creative!
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Sometime ago, I used to struggle a lot with making a nicely baked cake; I am not talking about awesomely flavoured ones, just the normal cake with butter, eggs, flour and sugar. It would never come out good, no matter how hard I try. I almost gave up on it, until one day. On that hot sunny day, I made a chocolate cake, a simple chocolate cake nothing fancy. All of a sudden, I saw a beautiful dark brown cake in front of me, full of taste and chocolaty aroma! Since that day, I have been trying to experiment with all kind of modifications to recipes and trying out (with my limited knowledge) various well-known cake recipes as well.
Today’s cake is a simple chocolate cake with a hint of cinnamon. Now, you can enjoy this goodness with an evening cup of tea or you can go a step up and do some icing on it. Check this post to read how I did ganache icing on it.
The following recipe makes around a half kg six inch cake:
- 1 cup all-purpose flour;
- ½ cup cocoa powder, unsweetened;
- ¼ cup milk;
- 2 eggs;
- ½ cup butter;
- ½ cup and 2 tablespoon powdered sugar (I make icing sugar with normal sugar and 2 teaspoon of corn flour, and then pulsing it a few times);
- 2 teaspoon instant coffee;
- 2 teaspoon cinnamon powder;
- ½ teaspoon baking powder;
- 1/3 teaspoon baking soda;
- Pinch of salt.
- Whisk together butter and sugar, till little fluffy.
- Add the eggs to the butter mixture and whisk till volume rises.
- Warm the milk and mix in the coffee powder; keep aside.
- Sieve together all the dry ingredients.
- Now mix in the dry ingredient and the coffee milk mixture, alternating between the two, into the butter egg mixture.
- Line a six inch cake tin (both bottom and sides) and pour the mixture. Tap the tin on your counter to release any air bubble and also to even out the top.
- Bake this at 180 degree Celsius for 30 minutes or till the time a skewer inserted in the middle comes out clean.
Your cake is ready! If you want to do icing on it, then let it cool completely before you start your icing. (click here to go to know how I did ganache on this cake)
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Welcoming summer with this easy to make creamsicle! Yesterday, I found some nice looking mangoes at the market; although am not a fan of this fruit (I prefer melons), I thought why don’t I try a cold desert cum breakfast cum snack recipe with it. And there you are easy creamsicles that can be stored for 3-4 days.
I made 3 creamsicles with this recipe.
- One medium sized mango;
- One cup of Danone strawberry yogurt (I use Danone as it is not too sweet, just right);
- 1-2 tablespoon of milk;
- Popsicle moulds;
- Puree mango and keep aside.
- Beat the yogurt with a fork or a small egg whisk, add 2 tablespoon of milk to make it slightly liquidy.
- Now add in the puree into the yogurt, gently fold.
- Pour adequate amounts into your moulds and put in the freezer for 6-7 hours or overnight.
- To unmould, boil some water and pour into a glass. Now immerse each Popsicle mould into the glass for 40-50 seconds, and then pull out.
Enjoy this as a desert or snack!
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When you feel like munching on something spicy and ooey gooey, you can for sure try this recipe!
Who doesn’t love potatoes? And cheese? Combine both and you get an awesome snack. Enjoy this with your favourite drink or with a cup of tea!
The following recipe makes around 6-7 cheesy bites.
- 1 large boiled potato,
- ½ cup grated Mozzarella cheese,
- 1/3 cup corn kernels chopped,
- 2-3 tablespoon corn flour,
- 1 tablespoon red chilli flakes,
- Salt and pepper,
- Bread crumbs for coating.
- Mash the potato and mix all ingredients except the cheese and bread crumbs.
- Adjust the corn flour amount to get an easily workable mixture.
- Now take around 1.5 tablespoon of the mixture in your hand, lightly flatten it and put 1 teaspoon of grated cheese inside. Fold and shape into round or oval.
- Coat with bread crumbs and shallow fry. You can deep fry also, in which case it will tastier!
Hope you enjoy this recipe. Stay tuned for many more easy to make dishes.
One of the many perks of being married into a Marwari family? You get to eat awesome vegetarian food that you have never heard of before. Being an Assamese, and spending most of my life in a small town in Assam, I hardly knew about Marwari cuisine. However, after my marriage, the food, including other North Indian dishes, was sort of a revelation! I never thought that vegetarian food can also be so so tasty and so many different varieties are possible.
For instance, consider the use of besan (gram flour); you can make the usual pakode (fritters) and kadhi (curd based curry) or make gatte, besan ki chapatti (gram flour Indian bread) and not to mention laddoos (sweet treats), the possibilities are endless. While in Assam, for us, besan meant only and only pakode!
In Marwari cuisine, “gatte ki subzi” (gram flour dumplings curry) is quite famous and also a very common dish. My mother-in-law showed me how to cook it and make awesome curd-based curries with it. However, one variation of this ingredient caught my imagination; and that was the dry fried version, made with small cut pieces of gatte, fried in oil flavoured with curry leaves and black mustard seeds. It was brilliantly flavourful. Inspired by that version, today, I am presenting my own variation of stir fried gatte.
I am a big fan of colourful food. Therefore, my variation is made with colourful vegetables.
This recipe serves 3-4.
To make gatte:
- 1 cup gram flour,
- 3 tablespoon oil (flavourless),
- A pinch of baking soda (soda bicarbonate),
- Salt according to taste (Around 1 teaspoon),
- ½ teaspoon each of carom seeds and nigella seeds,
- ½ teaspoon each of chilli powder and cumin powder,
- Water to knead the dough.
Vegetables for stir fry:
- ½ cup each of shredded cabbage and carrots (feel free to add your favourite veges),
- 2-3 garlic minced,
- ½ teaspoon green chilli chopped,
- 1 spring onion chopped,
- 1/3 teaspoon turmeric,
- Salt according to taste.
- Oil for frying.
Make the gatte:
- Mix all ingredients and knead.
- A sticky dough will form.
- Apply little oil on your palms, and roll the gatte dough in slim cigar shapes.
- Boil around 5-6 cups of water; drop the cigar shaped dumplings into the water.
- After 2-3 minutes, the dumplings will puff up and rise up.
- Keep boiling for 6-7 minutes more, and then drain and keep aside.
Stir fry vegetables:
- Heat oil and add garlic.
- Now add all the vegetables.
- Add turmeric and salt, and fry the vegetables for 3-4 minutes or till dry.
- Now chop the boiled gatte into small round pieces, and add to the vegetables.
- Mix carefully and fry on high flame for 3-4 minutes.
- Switch off the flame and its ready! You can squeeze some lemon juice to give it a tangy feel.
Hope you like this!
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I have never met anyone in India who says, “I love Tofu!”. Most of my friends and family members stay away from this nutritious food, because it doesn’t taste like the normal paneer and has a distinctive tangy kind of aftertaste.
However, tofu is a very healthy food, especially for vegetarians, as its a good source of protein. Its gluten-free and also contains iron and calcium. Moreover, its a versatile food item, which can be made into Indian curries, Asian dumplings or any kind of stir fried starter. Today, I am sharing with you an easy, quick and extremely tasty starter option with tofu that will be a sure winner from your dinner menu. This sweet and spicy vegetarian starter is a pleasant departure from the usual dishes such as chilly paneer or tandoori veg kababs.
The following recipe serves 3-4 people.
- 150 gm tofu,
- ½ cup chopped fresh spinach,
- 3 tablespoon soy sauce,
- 2 tablespoon tomato ketchup,
- ¼ cup finely chopped onion,
- 2-3 tablespoon finely chopped green chillies,
- 2 tablespoon finely chopped garlic,
- ½ teaspoon brown sugar,
- Salt and pepper.
- Wash the tofu under running water, and cut in rectangular pieces.
- Sprinkle salt and pepper and keep aside for half an hour (be careful with the salt, as we will be adding soy sauce later).
- Now sauté the tofu pieces, in 1 tablespoon of oil, until lightly golden on both sides.
- Mix together soy sauce, tomato ketchup, onion, garlic, sugar, chillies and around ½ teaspoon pepper powder.
- Now pour this over the tofu in the pan and stir fry for 2-3 minutes on low flame. Remove from the pan and keep aside.
- In the same pan, add chopped spinach and fry for 2-3 minutes; the spinach will wilt.
- Mix spinach with the tofu and serve on a platter.
- Garnish with spring onions and green chillies, and voila, easy tofu starter is ready!
Hope you like this.
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Whenever I bake a cake, that 30-40 minute wait required for the baking process, seems unbearable and exciting. Imagine, getting to witness the transformation of an odd looking semi-solid mixture into a beautiful, soft and fluffy goodness!
Some months back, I was telling a sweet friend, about the joy and happiness that I get from baking. She was so happy that she encouraged me to share my recipes with you all and also started this blog for me. So, today, this cake recipe is dedicated to that awesome friend, may she always remains a sweet, bubbly and beautiful girl. J
This cake has got a lot of goodness, as it is made with walnuts, and reduced amount of all-purpose flour. Its perfect for a tea-time snack, and really easy to decorate and present.
The following recipe makes for around 300 gm cake.
- 2 eggs,
- ½ cup vegetable oil,
- ½ cup icing sugar; save around 1 tablespoon for dusting later,
- 1 cup all-purpose flour,
- ½ cup ground walnut,
- ½ teaspoon baking powder,
- ½ teaspoon cinnamon powder,
- 3 tablespoon milk,
- 1 teaspoon instant coffee powder,
- A pinch of salt.
- Beat egg, oil and sugar, till mixed properly.
- Sift flour, baking powder and salt together. Now add the cinnamon powder and mix all dry ingredients together; keep aside.
- Warm the milk and add the coffee into it and mix well.
- Now gradually mix in the flour, then the ground walnut and the coffee mixture into the egg mixture, alternating the three ingredients.
- Mix all ingredients well. I have used an egg whisk for all the mixing.
- Now grease and line a six-inch baking tray and pour the mixture. Tap it to release any air bubble.
- Bake this in a pre-heated oven at 180 degree Celsius for 20 minutes, or till the time a skewer inserted into the middle comes out clean.
- Once the cake cools down, sprinkle icing sugar; you can also use various stencil designs to decorate your cake.
Enjoy this goodness with a cup of evening tea.
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Green chana or choliya is a regular food item in my grocery list, because my husband loves it so much! I am not a fan of the black chana curries, but I really love choliyas; they are healthy, easy to digest and easy to cook. I generally make aloo-choliya curry; but today I felt like making these tikkis, as an accompaniment for my couscous salad. This makes for a beautiful Middle Eastern type of dinner menu, with couscous and green chana “falafel look-alike” :P.
The following recipe makes around 5-6 medium sized tikkis.
- 1.5 cup green chana or choliya,
- 3-4 cloves of garlic,
- 2 green chillies,
- 1 medium potato boiled,
- 1/3 cup finely chopped onion,
- 3-4 tablespoon corn flour,
- ½ teaspoon baking powder,
- Salt, pepper, cumin powder and chilli powder.
- Breadcrumbs to coat the tikkis.
- Use a food processor to grind together green chana, garlic and chillies to make a paste.
- Mash the potato.
- Now mix all ingredients together with chana paste.
- Adjust the amount of corn flour to get the right consistency.
- Coat each tikki with breadcrumb and shallow fry over medium heat.
Serve these with chilli sauce and any of your favourite sauces! Here, I am serving these with a healthy couscous salad (click here to go to the recipe for this).
Stay tuned for many more fun snacks.