Eggless Black Forest Cake

Ingredients

for eggless chocolate cake

• 1 cup whole wheat flour (240 gram)
• 3 tbsp un-sweetened cocoa powder
• ½ tsp baking soda
• ½ tsp baking powder
• a pinch of salt
• ¾ cup sugar
• 1 cup warm
• ¼ cup oil
• 1 tsp lime juice
• ½ tsp vanilla essence

For icing the cake

• 200 ml Heavy whipping cream (chilled)
• 5 tbsp icing sugar
• 3 tbsp chopped red cherries
• 7 to 8 tbsp grated chocolate
• 8 to 10 whole cherries for decoration

Method (How to make black forest cake at home)

Recipe for cake

• Grease a round or square baking pan of 7.5 inches diameter  with oil.
• Preheat your oven to 200 degrees celsius.
• Sieve flour and 3 tbsp cocoa powder, with a pinch of salt, baking powder and baking soda in a bowl.
• Take sugar in another bowl add oil and water and whisk  nicely.
• Add 1 tbsp lime juice and vanilla essence and stir again.
• Now add dry ingredients into the wet mixture. Mix well using a wired whisk to sure no lumps in the batter.
• Pour the batter in to the greased pan.
• Tap two three times cake pan so that the extra air bubbles are let out.
• Bake the cake in a preheated oven for 35 to 40 mins. Or till toothpick inserted came out clean.
• Let the cake cool completely for overnight before frosting.

For icing

• Slice the cake neatly into two even part with a cake slicer or big knife.
• Keep the half of the sliced cake aside.
• Place one slice on flat plate or try for icing.
• Take heavy whipping cream in a deep mixing bowl.
• Add icing sugar and ½ tsp vanilla essence into the cream and start whipping with a electric hand mixer
• On high speed whip the cream till the cream become stiff  or when you get stiff peaks, just stop the mixer or beater.
• Apply some cheery syrup or some sugar syrup on the cake evenly.
• Now spread whipped cream about ¼  inch thick layer all around the cake.
• Add  one layer of chopped red cherries, sprinkle some grated chocolate on top.
• Now cover with other slice of the cake.
• Again brush some sugar syrup or cheery syrup on the top of the cake.
•  Againg spread some cream on the top evenly and spread on the sides or the cake.
• Fill the remaining whipped cream in a piping bag and use any decorative nozzle. decorate the cake with the cream from the piping bag.
• Spread chocolate shaves of the top of the cake, and decorate with whipped cream and whole red cherries.
• Slice and serve the eggless black forest cake.

Khatta Khaman Dhokla

Ingredients

• 1 cup rice
• ½ cup chana dal
• ½ cup sour curd
• ¼ tsp turmeric powder
• 1 tsp ginger green chilli paste
• ½ cup water
• 1 tsp eno fruit salt
• Salt as per salt
• 1 tbsp oil

For tempering

• 1 tbsp oil
• 1 tsp mustard seeds
• 2 pinch asafoetida
• 10-12 curry leaves
• 1 tbsp fresh coriander leaves (chopped)
• 1 tsp sesame seeds
• 3-4 green chillies

Method (how to make khatta dhokla at home)

• Soak dal and rice for 4-5 hours.
• Grind into fine paste using curd and water.
• Add ginger and green chilli paste.
• Add turmeric powder, salt and keep it in a warm place for fermentation atleast for 4-5 hrs.
• Grease one dhokla pan or any thali with the oil.
• Boil water in the steamer.
• Now add ginger and green chilli paste and eno fruit salt into the mixture and mix well.
• Transfer batter into the greased pan and put in the steamer, steam cook for 12-15 minutes or till toothpick insert come out clean.
• Let it to cool for few minutes and cut into square pieces.
• For tempering heat oil in a tadka pan, add mustard, cumin, when it start crackle add asafoetida and slit green chillies and curry leaves.
• Pour this tempering over the cooked and cut dhokla pieces.
• Garnish with chopped coriander leaves and serve with green chutney.

Vegetable Oat idli

Vegetable Oat idli

Ingredients (for 3-4 servings)

• 1 cup oats, quick cooking oats or rolled oats
• ½ cup fine sooji
• ½ cup sour curd or 1 cup butter milk
• 1 cup water or add as required
• 1 tsp eno fruit salt
• ½ cup grated carrot
• 1 tsp ginger (grated)
• 1 tbsp beans finely chopped
• 1 tbsp coriander leaves (finely chopped)
• 1-2 green chillies finely chopped)
• 4-5 curry leaves (finely chopped)
• salt as required

Method (How to make healthy oat idly with vegetable)

• Take 1 cup oats in a grinder and grind to a fine flour.
• Mix together oat powder and sooji.
• Now add butter milk or curd add desire water to make idli consistency batter.
• Add grated ginger, curry leaves, coriander leaves and green chilies.
• Then add the grated carrots, beans and chopped coriander leaves.
• Cover and allow the batter to sit for 5 to 10 minutes.
• Meanwhile, grease the idli moulds with some oil or ghee.
• Heat water in the idli steamer.
• Mow add salt as per taste and stir very well.
• Finally add 1 tsp eno fruit salt and stir very well so that the eno is mixed evenly in the batter.
• Pour the oats idli batter in a the greased idli moulds.
• Place the moulds in the steamer.
• Cover and steam the idlis for about 10 to 12 minutes.
• Allow the steamed idlis to stand for few minutes then remove them with a spoon.
• Serve oats idli hot or warm with coconut chutney or sambar.

Eggless Chocolate Ice cream

Eggless Chocolate Ice cream

Ingredients

• ½ cup of cocoa powder
• ½ cup of sugar
• ½ cup condensed milk
• 1.5 cups of heavy whipping cream
• 1.5 tsp of vanilla extract
• A small pinch of salt

Method (How to make eggless chocolate icecream at home)

• Whisk together cocoa and both sugars until thoroughly combined.
• Add the condensed milk and heavy cream and gently by hand, and then continue whisking either manually or with an electric mixer for  30 seconds.
• Add cocoa powder and sugar, vanilla and add a pinch of salt.
• Mix again on high speed until stiff peaks form
• Pour this mixture into the bowl and cover with the lid and freeze for at least 6-8 hours.
• Serve and enjoy!!

Butter Cream Frosting for cakes

Butter Cream Frosting for cakes

Ingredients

• 3 cups powdered sugar
• 200 gram unsalted butter, softened
• 1 tsp vanilla essence
• 1 tablespoons milk
• Pinch of salt

Method

• Sift the icing sugar and keep aside.
• Take butter in bowl, with the help of electric beater beat the butter till fluffy and pale for about 7-8 minutes
• Mix sugar little by little at a time and beat well on low speed, stir in vanilla essence and few drops of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
• If frosting is too thick, add more milk, a few drops at a time. If frosting becomes too thin, add  small amount of powdered sugar.
• Fill in a piping bag with desire colour and Frosts 13x9-inch cake generously, or Frosts  20 to 25 cup cake.
• You can keep this icing in a fridge for 2 months.

Apple Muffins with streusel topping

Apple Muffins with streusel topping

Ingredients

• 1 cup maida
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ cup butter
• ¼ cup white sugar
• ¼ cup brown sugar
• 1 egg
• ½ tsp vanilla essence
• ¾ cup chopped apple
• ½ cup grated apple

For topping

• 25 gram butter
• 20 gms maida
• 2 tbsp oats
• 20 gms white sugar
• 55 gram brown sugar
• ½ tsp cinnamon
• A pinch of salt

Method (How to make apple muffins)

• Preheat the oven to 180 degree C.
• Sift the flour with baking soda, baking powder,  and salt.
• In a large bowl beat together butter, sugar, vanilla essence and egg till smooth.
• Add the chopped and grated apples.
• Add the flour slowly and mix.
• Mix all topping ingredients together.
• Spoon the cake batter to the cupcake liner, sprinkle topping over the top of the muffins.
• Bake for 18-20 minutes or until done.
• Allow to cool for 10 minutes and transfer to wire rack for cool down completely.

Cinnamon Roll

Cinnamon Roll

Ingredients

• ½ cup luke warm milk
• 1 and 1/8 tsp instant yeast
• 2 cup maida (all purpose flour)
• ¼ cup butter
• ¼ cup sugar
• 1 tsp salt

For filling

• ½ cup brown sugar
• 2 tsp cinnamon powder
• ¼ cup butter

Method  (How to make cinnamon roll at home)

• Mix yeast and sugar into the warm milk in a large bowl and stir gently to combine the yeast, keep aside for 10 minutes, once the yeast has proofed, add butter, salt and maida into the yeast mixture and knead gently until well combined.
• Turn dough onto lightly greased flat surface or kitchen plateform and knead for 12-15 minutes. Apply butter and place the dough into a greased bowl and cover with cling wrap or cloth. Keep in a warm place for 2 hrs. or until dough is doubled in size.
• Mix brown sugar and cinnamon powder.
• Knead again the dough gently and make 4 part.
• On a lightly floured surface, roll out the dough into a thin rectangle shape.
• Brush with melted butter and top with sugar and cinnamon powder.
• Starting at one end, tightly roll up the dough and situate seam side down. Then with a cut the dough into 1.5 - 2 inch sections and position in a well-buttered square or comparable sized round pan  Brush with remaining melted butter and cover with plastic wrap. Set on top of the oven to let rise again.
• Preheat oven to 200 degree.
• Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and brush with some butter and serve immediately.