Tuesday, 20 August 2019

Sponge Cake (Egg less)

When I first started baking more than 25 years ago, I used to follow the traditional recipes. However, overtime I have been experimenting to bake healthier versions of cakes and cookies with less sugar and fat, and managed to get the right outcome. Today, let me share with you the basic egg less sponge cake recipe. In this recipe, I have used bananas as egg substitute. Here we go...

Ingredients:
All purpose flour or maida - 240 ml measure
Sugar (powdered) - 120 ml
Plain butter - 6 tablespoons or 90 grams
Banana - large, 1½ no
Cold milk - 120 ml
Vanilla essence - 1½ teaspoon
Baking soda - ½ teaspoon
Baking powder - 1 teaspoon


Method: Sieve all purpose flour, baking soda and baking powder together 2-3 times. Keep aside. Mash the bananas very well into a smooth paste. Leave the butter to soften at room temperature for 20-30 minutes. Add vanilla essence and sugar to butter and mix together using a large spoon till the mixture becomes smooth and frothy. Now alternatively add small quantities of flour mixture, milk and mashed banana to the butter mixture, while beating continuously till the entire contents are added to the cake batter. At this stage, the batter will be smooth and creamy. Grease a cake mould of your choice and fill the mould with cake batter up to half. Preheat the oven at 400o C and bake the batter in hot oven for 20-25 minutes.

Note: You may check the cake using a stick and if the cake is baked fully, the batter will not stick to the stick.

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Friday, 19 July 2019

Cabbage Carrot Salad

Adding salads to your diet helps improve its nutritive value and fiber content. I have shared several salad recipes on this site. Please try this new salad made with ingredients commonly available at home!

Ingredients:
Cabbage - sliced finely, 2 teacups or 400 ml measure
Carrot - large, 1 no, grated
Honey - 1 tablespoon
Lemon juice - 1 tablespoon
Rock salt - a generous pinch
Pepper - freshly ground, ¼ teaspoon
Salt - to taste
Red chili flakes - ⅛ teaspoon
Cardamom powder - a pinch
Method: Mix together all the ingredients other than the vegetables in a bowl. Now add in the vegetables and mix well. Keep in the refrigerator for 20 minutes and serve chilled.

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Sunday, 30 June 2019

Chatpata Salad

Salad is healthy, and without which a meal is incomplete. Here's the recipe for a spicy and tangy salad that goes well with chapatti and any subzi or curry. What's more? It's simply and easy. Just give it a try.

Ingredients:
Zucchini - half, cut vertically and sliced
Lettuce - roughly chopped, 1 teacup
Cherry tomatoes - 10 no, cut into halves
Carrot - 1 no, small, peeled and sliced
Honey - 1 tablespoon
Salt - to taste
Black salt - a generous pinch
Black pepper - freshly ground, half a teaspoon
Lemon juice - half a teaspoon


Method: Wash the chopped lettuce in running water, drain fully and keep refrigerated for 20-30 minutes.Mix all other ingredients in a bowl. Add lettuce and mix well. Serve chilled.

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Saturday, 29 June 2019

Chocolate Biscuits

Baking is a pleasure! If you have the time, you can easily prepare or bake tea time snacks at home. Today, let us see how to bake chocolate biscuits using less fat and low calorie sugar. Here we go.

Ingredients: (Makes 25-30 medium sized biscuits)

All purpose flour or maida - 320 ml measure
Corn flour - 80 ml measure
Diet or low calorie sugar - 100 ml measure
Butter - 100 gms
Vanilla essence - 2 teaspoons
Cocoa powder - 30 ml measure or 2 tablespoons
Baking powder - 2 teaspoons
Granulated sugar - as needed, to sprinkle on top



Method: Sieve all purpose flour, corn flour, baking powder and cocoa powder together 2-3 times and keep aside. Powder diet sugar. Add in butter and vanilla essence and mix very well till the content becomes creamy. Add flour mix little by little to make a soft dough. Roll out the dough and cut biscuits using biscuit mould of your choice. Arrange the biscuits in a greased baking tray and sprinkle granulated sugar on top. Bake at 180 degree in a microwave oven using convection mode for 10-12 minutes. Once ready, remove from the oven and store in an air tight container.

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Sunday, 10 February 2019

Vegetable & Fruit Salad with Curd Dressing

Curd dressing is easy to prepare and it makes a whole lot of difference to the taste of the salad. Here's a recipe of vegetable and fruit salad blended in curd dressing.

Ingredients: (Serves 2)
Yellow pepper – cut into small cubes, 2 tablespoons
Red pepper – cut into small cubes, 2 tablespoons
Gherkin – half; cut into small cubes
Carrot – half; cut into small cubes
Pomegranate seeds – ¼ cup
Apple – half; cut into small pieces

For curd dressing:
Hung curds – ½ cup
Salt – to taste
Honey – 2 teaspoons
Pepper – freshly ground, ½ teaspoon
Method: Whisk the curds, salt, honey and pepper together to form a smooth paste. Add in the cut vegetables and fruits. Mix well. Allow the salad to stand for 15 minutes. Serve chilled. 

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