How To Make Yummy Egg less Cake-Abhay Gupta

How To Make Yummy Eggless Cake....

Ingredients

• 2 cups atta / whole wheat flour
  
  1-2 cups shakar or gur(depending on your taste)
  
  1/2 Tbsp baking powder
  
  1 1/2 Tbsp soda bicarbonate (meetha soda)
  
  2 Tbsp cinnamon powder
  
  3/4 cup refined oil
  
  1 cup curd
  
  Water (to be added according to the consistency of the batter)
  
  A handful of walnuts, raisins & figs

Method

1. Pre-heat the oven to 200 degrees C.

2. Mix all the dry ingredients together in a large bowl.

3. Blend the curd and oil together in another bowl. Then mix the dry ingredients into this bowl and fold well.

4. Bring it to dripping consistency, adding water if needed.

5. Oil the bottom of a baking dish and bake at 170 degrees C for 1 hour 15 minutes while checking at intervals.

6. Cut and serve when cool.

Key Ingredients: whole wheat flour, sugar, baking powder,cinnamon, vegetable oil, yogurt, raisins, baking soda,walnuts, figs

Tags: Atta, Cake, Dessert, Eggless

How To Make Biscuit Cake Parle-G Or Other

How To Make Biscuit Cake Yes Biscuit Cake Friends With Parle-G "G Mane Genius"

Parle G Biscuit Cake-Quick Biscuit Cake

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Yields: 12 pieces 
 Recipe Category: Cakes-Biscuit Cake
 Recipe Cuisine: Indian

   Ingredients needed

   Parle-G biscuits - 20 biscuits
   Hide and Seek Biscuit - 20 biscuits
   Powdered sugar - 3 tbsp
   Milk - 1 cup (lukewarm)
   Vanilla essence - 3/4 tsp
   Eno/Fruit Salt - 1 packed (plain-non flavored)
   Cashew nuts or almonds - 3 tbsp chopped (optional)

   Baking tin - 7 inches pan

All the ingredients are kept ready for the biscuit cake.

Preparation

Grease and dust a 7 inch baking pan/tin. Check Baking tips for beginners for more details.

Bring water to boil in a steamer or  pressure cooker or pan, if you have decided to steam the cake.

Method

Powder the biscuits (hide and seek and parle-G) separately in a mixer. Then mix both well.

Add powdered sugar, cashew nuts (if using) and mix well.

Add vanilla essence, milk (little at a time) and mix without lumps to get a smooth batter. I added one cup of milk.

Before adding eno/fruit salt, bring water to boil in a steamer or cooker or any pan and keep it ready.

Add eno and mix well with a spatula.

Transfer the batter to the greased baking tin, place it on the pan or cooker and steam cook covered. You should not allow the batter to rest after adding fruit salt. You should steam immediately after adding Eno/Fruit salt (keep a stand inside the pan  as shown in picture below and place the baking pan/tin over it)

Steam for the first 15 minutes on high flame. Picture below shows after 15 minutes of steaming.

Then keep the flame/heat low and steam for another 10-15 minutes. Insert a toothpick in the center of the cake to check if it is cooked. If it comes out clean, it is cooked.

Leave it to cool in the cake tin. After it is cooled, remove the cake from the tin. Run a knife around the edges and invert it on a plate. Cut the cake after it is completely cooled.

The cake was so spongy and soft that it just melted in our mouth.

You can decorate the cake with chocolate sauce and grated chocolate as I have done for my eggless ragi cake. You can top it with nuts, cherries, edible silver balls or even gems.

Other methods of making the cake

You can use the pressure cooker (without weight and gasket) for steaming. In that case, you should add water inside the cooker, place a stand and then place the baking tin.

You can also bake the cake in pressure cooker as I have done for my vanilla cake in pressure cooker.

You can bake it in the oven. Pre-heat the oven for 10 minutes at 180º C. Bake for 15-20 minutes or until the toothpick inserted in the center of the cake comes out clean.

You can also microwave the cake.

Storage and Shelf life - Store it in an air tight container at room temperature. The baked cake stays good for 2-3 days. The steamed cake will stay good for just 1 day.

Happy Cooking Thanku :-)

How To Make Sweet Rasgulla-Desert

step by step photos on rasgulla recipe Full Recipie Down-:

1. Rinse a heavy bottom utensil to boil milk. By rinsing, you can prevent the milk from being burnt beneath.
2. Bring the milk to a boil, if you are using cold milk from refrigerator, heat up on a low flame else it can give a weird smell
3. When the milk is is rapidly boiling about to spill over, pour the diluted lemon juice or curd and stir in. The entire milk gets curdled well within 2 to 3 mins. Off the heat and let it rest for 2 mins. If the milk doesn’t curdle well, add some more curd/yogurt while the milk is still boiling. To make diluted lemon juice, Mix 2 tbsp lemon juice with 2 tbsp water and stir. Use only as needed.

4. This is how it looks once curdled.

5. Pour ice cold water or add ice cubes to stop the cheese from further cooking. This way it stays soft.

6. Let it rest for 2 to 3 mins.

7. Use a cheese or muslin cloth and drain it.

8. Rinse the chenna under running water, this is actually not needed if you use yogurt for curdling. It is rinsed to remove the smell of lemon or vinegar.
Knot the cloth and hang it for 45 mins to drain excess water in the chenna. Squeeze off the excess water to reduce the hanging time. Make sure there is no water in left in the chenna before you proceed to make the balls

9.Knead the chenna or paneer for 3 to 4 mins to get a smooth dough and make small balls out of these. Do not make them too big, they will puff up and double in size when you boil them in sugar syrup. Mix sugar and water in a pan and bring it to a boil

10. Add cardamom powder, rose water to the sugar syrup

11. When the syrup is boiling, add the balls one after the other carefully.

12. Cover and cook for around 10 mins on a medium high flame. Every 3 mins , open the lid and just stir the syrup gently. If the flame is too high, rasgulla may break or they double in size first and then shrink back. We do not want them to shrink or either break, so adjust the flame to medium high.

They have doubled in size.

Serve chilled or at room temperature
 

rasgulla recipe, how to make rasgulla | easy rasgulla recipe

 

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

 

One of the popular desserts of west bengal that is often prepared during festivals. Indian cottage cheese ballsare boiled in sugar syrup.

Author: Abhay

Recipe type: Dessert

Cuisine: Bengali

Yield / Serves: 6

Ingredients (240 ml cup used)

• 1 liter whole milk
• ½ cup curd / whisked yogurt (or 2 tbsp lemon juice or vinegar too, but with yogurt they smell and taste perfect)
• 1 liter ice cold water or 1 cup of ice cubes
• 1½ cups sugar (you could increase by another half to quarter cup, if you have a sweet tooth)
• 2¼ cups water
• ¼ tsp. cardamom powder
• ½ tsp. rose water (optional)
• Few saffron stands (optional) for garnishing

Instructions

1. Bring the milk to a boil, pour the yogurt or diluted lemon juice and mix. If using lemon juice dilute 2 tbsp juice with 2 tbsp water. Use only as needed.
2. Let the milk curdle. Switch off the stove and leave it for 2 mins. If the milk doesn’t curdle in 2 to 3 mins, add some more yogurt while the milk is still boiling.
3. Add ice cubes or chilled water to the curdled milk. Leave it aside for 2 to 3 minutes
4. Filter and collect the cheese in a cheese cloth or muslin cloth.
5. Rinse the cheese under running water if you have used lemon juice or vinegar to curdle.
6. Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it.
7. Add sugar and water to a wide pan or pot, bring it to a boil
8. Knead the cheese well to make it a smooth dough. Take small portions of this and roll to tiny balls. They should be tiny and not big
9. To the boiling sugar syrup, add cardamom powder and rose water.
10. Let the sugar syrup boil, add the balls one after the other gently.
11. Cover the pot with a lid and cook for 10 mins on a medium high flame. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.

Notes

Proper kneading. Kneading to a smooth dough is very important to get good rosgulla
Boiling the balls for the right amount of time and at the right heat is also needed. Overcooking or cooking them at very high heat could result in rubbery balls or break the balls.
Do not stuff too many balls in a small pan. They must have enough space to float around and puff up in the pan 
I have not included corn flour or semolina in this rasgulla recipe.Some people use them to prevent them from breaking. If you are new to preparing theses and if you are worried, you can use 1 tsp semolina or ½ tbsp. corn flour while kneading the paneer.