Gulkand Flavoured Cake

          This is just a simple basic eggless cake for you to try. I flavoured it with some Gulkand and rose water for some lingering aroma. Adding frosting is purely optional. Relish this yummy cake just as it is, as a dessert or as a tea time snack. 

• 1 cup plain flour 
• 3 tbsp. Gulkand
• 1 tsp. rose water
• 1/2 cup milk
• 1/4 cup oil
• 1/2 cup powdered sugar
• pinch of salt
• 1 tsp. baking powder
• 1 tsp. chopped pistachios 
• few cherries & rose petals to garnish

Frosting -

• 100 gms. butter at room temperature
• few drops of red food coloring 
• 1 cup powdered sugar

          Sieve the flour, baking powder and salt 2-3 times. Keep aside. Whisk the butter, oil, sugar and Gulkand well it everything is well incorporated.

          Add all the dry ingredients and mix well in a cut and fold method. Pour into a greased cake tin and bake at 190 degrees C. for 40-45 minutes.

          For the frosting - Beat the butter and food color till light and fluffy. Fold in the sugar, little at a time, till everything is well incorporated. 

          Transfer to a piping bag and pipe in over the cake as desired. Garnish with cherries, pistachios and rose petals. Cut into desired shape and enjoy.

Oreo Biscuit Cake

           This is an amazing steamed eggless cake made of Oreo biscuits. A very easy and a simple recipe for unexpected guests. It requires very few ingredients and the garnishing can be done according to individual preference. So do give it a try and surprise your loved ones.

• 1 cup ground Oreo biscuit 
• 1/2 cup milk or as required
• 1 tsp. eno fruit salt
• few cherries to garnish
• chopped nuts to garnish

           Mix the milk to the ground biscuit and make a batter of pouring consistency. Meanwhile, pour some water in a pressure cooker, place a stand and bring it to a boil.

         Just before steaming, add eno fruit salt to the batter and mix well. Pour the batter immediately into a greased cake tin / container. Tap it well.

         Gently place the container over the stand in the cooker and close the lid. Do not put the weight. 

          Steam for 20 minutes on a low flame. When done, switch off the flame and let it cool for a while. Place it on a wire rack and cool it further.

          Then demould it and garnish with cherries and chopped nuts. Enjoy as a tea-time snack or as an after-meal dessert.     

Bourbon Biscuit Cake

           This is an amazing steamed eggless cake made of Bourbon biscuits. A very easy and a simple recipe for unexpected guests. It requires very few ingredients and the garnishing can be done according to individual preference. So do give it a try and surprise your loved ones.

• 1 cup ground Bourbon biscuit 
• 1/2 cup milk or as required
• 1 tsp. eno fruit salt
• few cherries

           Mix the milk to the ground biscuit and make a batter of pouring consistency. Meanwhile, pour some water in a pressure cooker, place a stand and bring it to a boil.

         Just before steaming, add eno fruit salt to the batter and mix well. Pour the batter immediately into a greased cake tin / container. Tap it well.

         Gently place the container over the stand in the cooker and close the lid. Do not put the weight. 

          Steam for 20 minutes on a low flame. When done, switch off the flame and let it cool for a while. Place it on a wire rack and cool it further.

          Then demould it and cut into desired shapes. Garnish with cherries and enjoy as a tea-time snack or when desired.        

Steamed Biscuit Cake

          This is an amazing steamed eggless cake made of biscuits. You can use any of your favourite type - plain or cream biscuits. A very easy and a simple recipe for unexpected guests. It requires very few ingredients and the garnishing can be done according to individual preference. Came across this interesting recipe and so wasted no time in preparing it. Should confess that it turned out absolutely yummy. So do give it a try and you can play the guessing game with your dear ones.

• 1 cup ground cream biscuit (any flavour)
• 1/2 cup milk or as required
• 1 tsp. eno fruit salt
• 1 tbsp. chopped pistachios
• 1 tsp. dried rose petals (opt)

          Mix the milk to the ground biscuit and make a batter of pouring consistency. Meanwhile, pour some water in a pressure cooker, place a stand and bring it to a boil.

         Just before steaming, add eno fruit salt to the batter and mix well. Pour the batter immediately into a greased cake tin / container. Tap it well and sprinkle the chopped pista over it (save some for garnishing).

         Gently place the container over the stand in the cooker and close the lid. Do not put the weight. 

          Steam for 20 minutes on a low flame. When done, switch off the flame and let it cool for a while. Place it on a wire rack and cool it further.

          Then demould it and cut into desired shapes. Garnish with chopped pista and rose petals. Enjoy as a tea-time snack or when desired.          

Sugar Free Whole Wheat Banana-Dates Loaf Cake

          I would like to dedicate this cake to all those who are looking for something healthy and that which can be relished guilt free. So here you are. This yummy cake is prepared with whole wheat flour and sweetened with banana and dates. 

          An absolute baked delicacy for the weight watchers too. Enjoy it as a tea-time snack, as an after-meal dessert or whenever desired. So check out the step by step pictorial recipe to prepare it. 

• 1 cup whole wheat flour (atta)
• 1 tsp. baking powder 
• 1/2 tsp. baking soda 
• 1/4 tsp. cardamom powder 
• pinch of salt
• 2 banana, peeled & cut into pieces 
• 10 dates, deseeded & soaked in warm water for 30 minutes
• 1/2 cup oil
• 1 tsp. rose water
• 2 tbsp. raisins & chopped pistachios

          Blend the banana, dates, oil and rose water in a mixer to a fine paste. Keep aside. Pass all the dry ingredients through a sieve and add the raisins and pistachios.

          To it add the banana-dates paste and mix until well incorporated. Now transfer to a greased cake tin and bake for 40-45 minutes at 180 degrees C. in a preheated oven. 

           Check if it is done by inserting a toothpick. Allow it to cool on a wire rack before cutting. Serve warm or at room temperature. 

                               Pass all the dry ingredients through a sieve. 

                               Add the raisins and pistachios. 

                               To it add banana-dates paste & mix until well incorporated.

                    Transfer to a greased cake tin & bake for 40-45 minutes at 180 degrees 
                    C. in a preheated oven. 

                               Serve warm or at room temperature. 

Spinach Idli Muffins

          Idli, a South Indian delicacy is a healthy breakfast option relished with coconut chutney and sambar. Make them more interesting and appealing by baking them in a muffin pan for some visual appeal a la fusion style. 

           You can have them as an evening tea-time snack too or can be a good lunch box meal. So next time you happen to prepare idli, bake them instead, by checking out the step by step pictorial recipe to prepare it.

• 4 cups of idli batter
• 2 tbsp. spinach puree
• oil to grease the muffin pan
• sambar & coconut-coriander chutney to serve

          Divide the idli batter into 2 bowls. To one bowl add the spinach puree and mix well. Into the greased muffin cups pour a tbsp. of the white idli batter. 

          Then pour the spinach batter, followed by the white batter. See to it that it is 3/4 filled. Then with a toothpick draw lines from the middle to the edge for a beautiful pattern. 

           Bake in a preheated microwave oven at 200 degrees C. for 15-18 minutes. Insert a toothpick to check if it is done. 

          Set aside to cool down. Demould the idli muffins and serve with chutney and sambar.

 Into greased muffin cups pour a tbsp. of white idli batter. 

                                Then pour spinach batter, 

               .....followed by white batter. With a toothpick draw lines from middle to 
                the edge for a beautiful pattern. 

                              Bake in a preheated oven at 200 degrees C. for 15-18 minutes. 

                            Serve these layered spinach idli muffins with chutney & sambar.

Designer Beetroot Idli Cake

          Idlis are a great breakfast option and one of my favourite. These healthy South Indian breakfast are anytime welcome with some coconut chutney and sambar. Turn them into something interesting and appealing for your loved ones. Kids will for sure love them.

          So go ahead and create this yummy and nutritious Designer Beetroot Idli Cake for a change. They are an excellent lunch box meal too. For this you need to follow a step by step method to make this amazing and delicious visual treat.

• 5-6 cups idli batter
• 2 tbsp. beetroot puree
• few drops of oil to grease
• coconut chutney & sambar to serve

          Divide the batter in two bowls. Add the beetroot puree in one bowl and mix well. Let the other bowl remain as it is.

          Grease a steel plate / tiffin box and pour a small ladle of the beetroot puree first. Over it a ladle of the white idli batter.

           keep pouring the batter alternatively. With a toothpick, draw lines from the middle to the edge or vice versa thus forming a beautiful pattern. 

          Steam for 13-15 minutes. When it cools down, run a knife around the edges to loosen it and gently demould it . Serve this delicious creation with chutney and sambar.

                                  First pour a small ladleful of beetroot batter.

                                  Then pour white batter.

                                  Then over it beetroot batter.

                                  White batter.....

                                  beetroot batter.....

                                  white batter.....

                                  beetroot batter......

                                  Lastly white batter.

                         With a toothpick, draw lines from middle to the edge & vice versa.

                   Steam for 13-15 min. When it cools down, run a knife around the edges to 
                   loosen it & gently demould it . 

                                Serve with delicious creation with chutney & sambar.