Icon Icon Icon Follow Me on Pinterest

spice up your blog

Connect Us!!

Icon Icon Icon Follow Me on Pinterest

spice up your blog
  • French Macarons

    A macaron is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring...

  • Eggless Black forest cake

    This month is a special month for Blogging Marathon, Yeah it is a month long marathon and sure you all enjoy this virtual treat. Valli who is a brain child behind this, had made this event more interesting by dividing this long marathon into 4 themes - Occasional, Traditional, Seasonal and miscellaneous..

  • Hyderabadi Shrimp Biryani

    This is another exotic briyani for sea food lovers which will not cheat your taste buds. Shrimp cooked in briyani gravy induce nice flavor to rice and makes the rice best among the seafood recipe..This is my MOM s recipe where she is cooking it for more than 2 decades and always a hit recipe between our relatives and friends. Try this and for sure it will become your default Sunday menu.

  • Ennai kathirikai Kuzhambu/ Eggplant gravy

    Ennai kathirikai gravy is a lovely combo of eggplant and small onions. Sweetness of onion along with the eggplant gives a unique taste which we cannot refuse to ask more..This gravy totally make us zero with steamed rice and paruppu thogayal. Usually this gravy is prepared in two ways. One with coconut masala paste and other with out coconut. I am here going to share both the method and treating all your eyes with this yummy gravy without coconut. Lets go in to the recipe.

  • Misal Pav

    Misal Pav is a popular street food in Mumbai and nutritious breakfast recipes too. Misal means savory mixture and this gravy is mainly prepared with matki (moth beans) but we can alter with different legume like white or green peas or mix of all...

  • Creamy Cauliflower Potato Peas Soup / Aloo Gobi Mutter Soup

    I tried this soup in my American friends house and it was super delicious and filling..All kids loved it. I have changed the recipe according to our Desi taste.Try this and sure your kids too love it..

Monday, September 15, 2014

Beet Smoothie

Posted by Saraswathi Tharagaram On 6:18 PM

Beet Smoothie

          Beets are not a favourite veggie for many of us but it is loaded with full of nutrition which helps to cleanse liver and blood..Nitrate level in the beetroot helps to reduce the blood pressure and it is advisable to drink beet juice daily to improve the blood circulation.. This smoothie doesn't require any sweetener since it is naturally sweet.  Ginger, chat masala and salt gives awesome flavour and mild tangy taste to the smoothie. Those who don't like taste of the beets, can freeze the beets and use it.. Frozen beets makes this smoothie more tastier and delicious. Start your day with this delicious drink and make it more healthier and energetic..


Preparation time: 10 minutes
Cooking time: 0 minutes
Yield : 2
Source: sarasyummybites

Ingredients:
1 medium size beet
1 carrot
A piece of ginger to your taste
1 small apple
1/2 tsp chat masala or to taste
Salt to taste
Water as needed

Methods:

1. Wash the veggies and fruit. Peel the skin of the veggies and cut them into cubes. Do the same with apples.  
2. Blend everything together with required water and serve immediately without filtering..

Beet Smoothie

Print HERE
Beet Smoothie 
Preparation time: 10 minutes
Cooking time: 0 minutes
Yield : 2

Ingredients:
1 medium size beet
1 carrot
A piece of ginger to your taste
1 small apple
1/2 tsp chat masala or to taste
Salt to taste
Water as needed

Methods:

1. Wash the veggies and fruit.  Peel the skin of required veggies and cut them into cubes. Do the same with the apples.
2. Blend everything together with required water and serve immediately without filtering..
                              www.sarasyummybites.com

Wednesday, September 10, 2014

Popovers with Mint and Serrano pepper

Posted by Saraswathi Tharagaram On 9:28 AM


      Thanks Priya Suresh for honoring me to host this month Home Baker Challenge..I have challenged the group with 2 basic recipes 1. Popovers 2. Hot Pies.  These Friendly recipes are easy to adapt to your own preference where you can try them with sweet and savoury version with various herbs and spices...
  
      I made this savoury version popovers with mint and serrano chillies.. I must admit it is so addictive when it is hot.. And you can also have it  with any chutney or dip.. Usually these popovers are made with special Baking tins but I have used muffin tins to make it. But it doesnt have shape has a original popovers but tasted the same..  Let see a short note about popovers.....

        A popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.  It is light, hollow roll made from eggs, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.

Popovers may be served either as a sweet—topped with fruit and whipped cream for breakfast or with afternoon tea— or with meats at lunch and dinner.  The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. Another name for them is Lapplander.

Preparation time: 5 minutes
Baking time: 40 minutes
Yield: 6 for popover pan or 12 for muffin pans
Adapted from marinmamacooks

Ingredients
125g / 1cup all-purpose flour
2g / ¼ tsp salt
3 eggs
235ml / 1cup milk 
15g /1 tbsp  unsalted butter, melted
30g / 2 tbsp unsalted butter, chilled 
2 tbsp. minced cilantro
2 tbsp. minced mint leaves
2 serrano pepper / green chillies, minced or to taste

Things needed:
1 Mixing bowl
Blender or egg whisk
Popover pan or muffin pan



Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Spray a popover  or muffin with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
3. Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.  Mix in minced cilantro, chillies, mint leaves.



4. Cut chilled butter into 12 even pieces. Place 1 piece of butter or grease it with melted butter or oil in each cup and place pan back in oven until butter is bubbly (about 1 minute).
5. Fill each cup ½ way with batter and bake 20 minutes in 425 degree F. Reduce temperature to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes or till it become brown.  Remove and serve immediately. Taste best when it is hot...



Print HERE
Savoury Popovers 
Preparation time: 5 minutes
Baking time: 40 minutes
Yield: 6 for popover pan or 12 for muffin pans
Adapted from marinmamacooks

Ingredients
125g / 1cup all-purpose flour
2g / ¼ tsp salt
3 eggs
235ml / 1cup milk 
15g /1 tbsp  unsalted butter, melted
30g / 2 tbsp unsalted butter, chilled 
2 tbsp. minced cilantro
2 tbsp. minced mint leaves
2 serrano pepper / green chillies, minced or to taste
Things needed:
1 Mixing bowl
Blender or egg whisk
Popover pan or muffin pan

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Spray a popover  or muffin with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
3. Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.  Mix in minced cilantro, chillies, mint leaves.
4. Cut chilled butter into 12 even pieces. Place 1 piece of butter or grease it with melted butter or oil in each cup and place pan back in oven until butter is bubbly (about 1 minute).
5. Fill each cup ½ way with batter and bake 20 minutes in 425 degree F. Reduce temperature to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes or till it become brown.  Remove and serve immediately. Taste best when it is hot...
                              www.sarasyummybites.com


Monday, September 08, 2014

Rava Laddu / Semolina Laddu

Posted by Saraswathi Tharagaram On 5:51 AM
Rava Laddu

         Rava base sweets are always easy to make with less time and preparation.   And laddu and kesari  are quite popular in most South Indian functions.  Every Indian family has it own unique way to prepare these ladoos.. Some prefer to use whole roasted rava with out grinding which gives more grainy texture and others use to grind rosted rava to fine powder and make laddos.. In our family we use to prepare in both ways depends on the request of our family members. And today I going to share ground version which I like it personally..Try this simple sweet for coming festivals and suprise your family and friends... Now let see the recipe...

Preparation time: 30 minutes
Cooking time: 15 ~ 20 minutes
Serves:  24 ladoos
Sources: sarasyummybites.com

Ingredients:
1 1/2 cups Rava
1 1/2 cup sugar
3/4 cup ghee
2 ~ 3 whole cardamom
3 tbsp whole cashews, broken into pieces
2 ~ 3 tbsp milk

Rava Laddu

Method:
1. Heat 2 tbsp ghee in a wok or kadai and roast rava till it slightly changes it colour. Stir continuously to avoid burning.

2. Transfer roasted rava to the plate and allow it to cool to room temperature. Then grind it in to fine powder. Consistency of powdered rava will be slightly course to touch.



3. Meantime powder sugar and cardamom in a mixer to fine.
4. In wide plate or bowl, mix both rava and sugar powder together. Make a well in the centre and keep it aside.
5. Heat 1 tbsp of ghee and roast the cashews. Set aside.  ( I added entire ghee and fried cashews).



Mix cashwes and rava, sugar mixture

6. Add remaining ghee and heat till it reaches the smoking point. Remove from the heat and pour it in the centre of rava sugar mixture.



7. Now comes the tricky part, Using a spatula or with your hands, quickly mix the mixture
8. Sprinkle little milk over the mixture and roll it into small balls. Allow the ladoos to cool. Store it in a air tight container.

Note:

* You can avoid milk and add extra ghee to the mixture to a make ladoos. 
* Once mixture become cool, you will not able to roll it in to ladoos so roll the mixture when it is hot in to rough balls and then again roll each balls gently between your palms to get smooth and perfect round shape ladoos.
* Rolling should be very gentle or you will break your ladoos.
* You can mix roasted rava directly to a sugar powder without grinding to make ladoos.

Rava Laddu


Print HERE
Rava Laddu
Preparation time: 30 minutes
Cooking time: 15 ~ 20 minutes
Serves:  24 ladoos
Sources: sarasyummybites.com

Ingredients:
1 1/2 cups Rava
1 1/2 cup sugar
3/4 cup ghee
2 ~ 3 whole cardamom
3 tbsp whole cashews, broken into pieces
2 ~ 3 tbsp milk 

Method:
1. Heat 2 tbsp ghee in a wok or kadai and roast rava till it slightly changes it colour. stir continuously to avoid burning. 
2. Transfer roasted rava to the plate and allow it to cool to room temperature. Then grind it in to fine powder. Consistency of powdered rava will be slightly course to touch.
3. Meantime powder sugar and cardamom in a mixer to fine.
4. In wide plate or bowl, mix both rava and sugar powder together. Make a well in the centre and keep it aside.
5. Heat 1 tbsp of ghee and roast the cashews. Set aside. ( I added entire ghee and fried cashews).
6. Add remaining ghee and heat till it reaches the smoking point. Remove from the heat and pour it in the centre of rava sugar mixture.
7. Now comes the tricky part, Using a spatula or with your hands, quickly mix the mixture
8. Sprinkle little milk over the mixture and roll it into small balls. Allow the ladoos to cool. Store it in a air tight container.

Note:

* You can avoid milk and add extra ghee to the mixture to a make ladoos. 
* Once mixture become cool, you will not able to roll it in to ladoos so roll the mixture when it is hot in to rough balls and then again roll each balls gently between your palms to get smooth and perfect round shape ladoos.
* Rolling should be very gentle or you will break your ladoos.


* You can mix roasted rava directly to a sugar powder without grinding to make ladoos. 
                              www.sarasyummybites.com

Tuesday, August 26, 2014

Banana Dates Smoothie

Posted by Saraswathi Tharagaram On 2:16 PM
Banana Dates Smoothie

Preparation time: 30 minutes
Cooking time: 0 minutes
Serve 2

Ingredients:
1 small banana
2 pitted dates
1 tsp boost
1/2 cup cold milk
1/2 cup  yogurt
Ice cubes if needed

Method:
1. Soak dates for 20 ~ 30 minutes in warm water.
2. Combine all the ingredients including soaked dates in a blender and blend on high speed for few minutes.  Serve.

Note:  Add more milk if your smoothie is too thick for you  And also add sugar if needed . .

Banana Dates Smoothie


Print HERE
Banana Grapes Smoothie
Preparation time: 30 minutes 

Cooking time: 0 minutes
Serve 2

Ingredients:
1 small banana
2 pitted dates
1 tsp boost
1/2 cup cold milk
1/2 cup  yogurt
Ice cubes if needed

Method:
1. Soak dates for 20 ~ 30 minutes in warm water.
2. Combine all the ingredients including soaked dates in a blender and blend on high speed for few minutes.  Serve..
Note:  Add more milk if your smoothie is too thick for you.. And also add sugar if needed. 

                              www.sarasyummybites.com

Sharing this recipe for Blogging Marathon #43 under the theme "Smoothies" and check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43

Monday, August 25, 2014

Banana Grapes Smoothie

Posted by Saraswathi Tharagaram On 6:35 PM
Banana Grapes Smoothie


Preparation time: 7~ 8 minutes
Cooking time: 0 minutes
Serves: 2 ~ 3

Ingredients:
1 banana
1/2 cup seedless grapes
1/2 cup yogurt
1/2 ~ 1 cup cold milk ( depends on the thickness you want)
Sweetness as per your taste ( sugar can be substitute with honey or brown sugar)

Banana Grapes Smoothie
Method:

1. Wash the grapes and take it in a blender, meantime peel and chop the bananas in to bite size pieces.
2. Throw in chopped bananas and remaining ingredients in to the blender and blend it for 1~ 2 minutes in high speed. Transfer it to glass tumbler and serve immediately..


Print HERE
Banana Grapes Smoothie

Preparation time: 7~ 8 minutes
Cooking time: 0 minutes
Serves: 2 ~ 3

Ingredients:
1 banana
1/2 cup seedless grapes
1/2 cup yogurt
1/2 ~ 1 cup cold milk ( depends on the thickness you want)
Sweetness as per your taste ( sugar can be substitute with honey or brown sugar)

Method:

1. Wash the grapes and take it in a blender, meantime peel and chop the bananas in to bite size pieces.
2. Throw in chopped bananas and remaining ingredients in to the blender and blend it for    1~ 2 minutes in high speed. Transfer it to glass tumbler and serve immediately..

                              www.sarasyummybites.com
Banana Grapes Smoothie


Sharing this recipe for Blogging Marathon #43 under the theme "Smoothies" and check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43

Wednesday, August 20, 2014

Eggless Cinnamon Coffee Cake

Posted by Saras On 4:36 PM

             Coffee cake is a common cake or sweet bread available in many countries which is eaten alongside coffee  during a "coffee break".  And it is not necessaary to contain coffee in it. Coffee cakes may be flavored with cinnamon or other spices, seeds, nuts and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. (info:wiki pedia)

         Today we are going to see a healthy egg replacer in this cake - Flax seed. Flax seeds is plant grown for both seeds and fiber. It has been used to produce linen for more than 5000 years, This versatile plant is also used to make dye, paper, medicine and soap.

          Flax seed is the most concentrated source of omega 3 fatty acids, which we have to make it stable in our diet apart from baking. You can used it as whole or ground one in your cookies, oatmeal, breads...

          For eggless baking you have to use 1 tablespoon of ground flaxseed with 3 tablespoon of water to replace 1 egg in the recipe. Mix and rest it for 1 or 2 minutes til it form a thick and jelly kinda texture. Flex seeds works best in baked goods that are grainer and nuttier such as waffle, pancake, oatmeal cookies etc.. 

Sharing this recipe for Blogging Marathon #43 under the theme " cakes with various egg substitutes" and check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43

Preparation time: 30 minutes
Baking time: 30 ~ 35 minutes
Yield: 1- 8" pan or 2 - 6" pan
Adapted from here 

Ingredients:
For Cake:
Dry Ingredients:
2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder( recipe called for 1 tbsp baking powder)
1 tsp salt

Wet Ingredients:
1/4 cup vegetable oil
1 tbsp of flex seed + 3 tbsp of water or replace it with 1 egg
1 cup milk

Crumb topping:
1/2 cup flour
1/2 cup brown sugar
3 tbsp softened butter
a pinch of cinnamon

Cinnamon filling:
1/3  cup melted butter
1/3 cup brown sugar
1 tsp cinnamon
Eggless Cinnamon Coffee Cake

Method: 
1. Preheat oven to 350 degrees Fahrenheit and line a  2-6" baking pan with paper liners.

For Crumb Topping: 
2. Combining all crumb topping ingredients together in a mixing bowl until mixture resembles coarse crumb and set aside until needed.


For Cinnamon Filling:
3. In another mixing bowl, whisk all cinnamon filling ingredients together and set aside until needed.


For Cake Batter:  
4. In a mixing bowl, combine flour, sugar, baking powder and salt. Mix and set aside.


5. In another bowl whisk all the wet ingredients and then mix the dry ingredients with the wet ingredients gently. Do not over mix.






Layering theCake:
6. Pour about half of the batter in prepared pans ( reserve some  for the second layer). Add about 1/4 cup of cinnamon filling on top of the batter we just poured, followed by remaining batter.




7. Top the cake with the crumb topping and place the pan into the oven for 30 ~ 35 minutes or until it passes the toothpick test.

8. Once done,  cool the cake in the pan for a few minutes before moving them to a wire rack.
9. Enjoy  a slice with cup of coffee..

Eggless Cinnamon Coffee Cake

Note: I have baked my mini cakes for 25 minutes and missed the brown crust at the bottom.. I suggest you to bake it for 5 more minutes to get a golden crust..
Print HERE
Eggless Cinnamon Coffee Cake  
Preparation time: 30 minutes
Baking time: 30 ~ 35 minutes
Yield: 1- 8" pan or 2 - 6" pan

Ingredients:
For Cake:
Dry Ingredients:
2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder( recipe called for 1 tbsp baking powder)
1 tsp salt

Wet Ingredients:
1/4 cup vegetable oil
1 tbsp of flex seed + 3 tbsp of water or replace it with 1 egg
1 cup milk

Crumb topping:
1/2 cup flour
1/2 cup brown sugar
3 tbsp softened butter
a pinch of cinnamon

Cinnamon filling:
1/3  cup melted butter
1/3 cup brown sugar
1 tsp cinnamon

Method: 
1. Preheat oven to 350 degrees Fahrenheit and line a  2-8" baking pan with paper liners.


For Crumb Topping:

2. Combining all crumb topping ingredients together in a mixing bowl until mixture resembles coarse crumb and set aside until needed.

For Cinnamon Filling:
3. In another mixing bowl, whisk all cinnamon filling ingredients together and set aside until needed.

For Cake Batter:  
4. In a mixing bowl, combine flour, sugar, baking powder and salt. Mix and set aside.
5. In another bowl whisk all the wet ingredients and then mix the dry ingredients with the wet ingredients gently. Do not over mix.

Layering theCake:
6. Pour about half of the batter in prepared pans ( reserve some  for the second layer). Add about 1/4 cup of cinnamon filling on top of the batter we just poured, followed by remaining batter.
7. Top the cake with the crumb topping and place the pan into the oven for 30 ~ 35 minutes or until it passes the toothpick test.
8. Once done,  cool the cake in the pan for a few minutes before moving them to a wire rack.
9. Enjoy  a slice with cup of coffee..
                                                               
                              www.sarasyummybites.com
Eggless Cinnamon Coffee Cake


Monday, August 18, 2014

Eggless Chocolate Cake

Posted by Saraswathi Tharagaram On 9:31 PM
Eggless Chocolate Cake

      Chocolate cake recipe which I have shared below was adapted from Hershey site and I must admit this a fool proof version of eggless chocolate cake. This is so soft and crumbly and tasted great with most of the fillings and toppings, I have tried.  Which is also very easy to make. Just two steps, mix everything together and bake it.   You  may wonder how cake turns super soft with out much effort..  It is nothing but a basic science behind the ingredients we use in this recipe.

     The Special ingredients used to replace eggs in this recipe is vinegar and baking soda or bicarbonate of soda (NaHCO3).  When  baking soda combined with an acidic ingredients, such as vinegar and citrus, it will release carbon di oxide that forms bubbles in the food. When heated, these bubbles expands and help to rise and make the food lighter. 

   Usually 1 teaspoon of baking soda with 1 tbsp of vinegar or equal amount of vinegar and baking soda works best in most of the eggless recipes and this combination are used in cakes, cupcakes and some bread recipes..

  Sharing this recipe for Blogging Marathon #43 under the theme " cakes with various egg substitutes" and check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43

Preparation time: 20 minutes
Baking time: 30 ~ 35 minutes
Cooking time: less then 7 minutes
Serves 2 - 8" cake pan
Adapted from here

Dry  Ingredients
2 2/4 / 310 grams all purpose flour / Maida
2 cup / 500 grams  raw sugar or 2 2/4 cups granulated sugar
2/3 cup / 80 grams  unsweetened cocoa powder
2 tsp / 10 grams baking soda
1/2 tsp / 2.5 grams salt

Wet Ingredients:
2 cup / 500ml  warm water
1 tsp / 5 ml vanilla extract
2/3 cup / 5oz vegetable oil
2 tsp / 10 ml distilled white or apple cider vinegar( I used rice vinegar and it works too)

For Chocolate Glaze
1 cup / 250 grams sugar
8 tbsp / 120 grams butter
4 tbsp  milk
4 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Eggless Chocolate Cake

Method:
For Cake:
1. Pre-heat the oven to 350 degree F  and line 2 - 8" inch baking pan with parchment paper. Grease it with little butter and set aside.
2. In a mixing bowl, mix all the dry ingredients together. Make a well in centre of the flour and add all wet ingredients one by one.
3. Mix wet and dry ingredients together till it incorporate together.  Divide the batter equally in the prepared baking pans.
4. Transfer the filled baking pans to the centre of the oven rack and bake it for 30 ~ 35 minutes or till done. (Inserted toothpick in centre of the cake and comes cleans, then cakes are ready to remove from the oven).
5. Transfer the baked cakes tins to the cooling rack and cool completely before removing from the pans. While cakes are at room temperature prepare glaze as given below.

For Chocolate Glaze:
6. In a medium sauce pan, combine all glaze ingredients together except vanilla extract. Over a medium heat, stir continuously to get glossy chocolate sauce. Turn off the heat and stir continuously to cool down a bit.
7. Sandwich the glaze in between the layers and pour the remaining over the sandwiched cakes. Spread quickly and evenly or else glaze will thicken quickly. Top it with any sprinkles or strawberry or serve with out any topping.. Enjoy the prefect chocolatey cake ever....

Note: I halved the given recipe and made single 8" cake.

Eggless Chocolate Cake


Print HERE
Eggless Chocolate Cake using Vinegar

Preparation time: 20 minutes
Baking time: 30 ~ 35 minutes
Cooking time: less then 7 minutes
Serves 2 - 8" cake pan

Dry  Ingredients
2 2/4 / 310 grams all purpose flour / Maida
2 cup / 500 grams  raw sugar or 2 2/4 cups granulated sugar
2/3 cup / 80 grams  unsweetened cocoa powder
2 tsp / 10 grams baking soda
1/2 tsp / 2.5 grams salt

Wet Ingredients:
2 cup / 500ml  warm water
1 tsp / 5 ml vanilla extract
2/3 cup / 5oz vegetable oil
2 tsp / 10 ml distilled white or apple cider vinegar( I used rice vinegar and it works too)

For Chocolate Glaze
1 cup / 250 grams sugar
8 tbsp / 120 grams butter
4 tbsp  milk
4 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Method:
For Cake:
1. Pre-heat the oven to 350 degree F  and line 2 - 8" inch baking pan with parchment paper. Grease it with little butter and set aside. 
2. In a mixing bowl, mix all the dry ingredients together. Make a well in centre of the flour and add all wet ingredients one by one.
3. Mix wet and dry ingredients together till it incorporate together.  Divide the batter equally in the prepared baking pans.
4. Transfer the filled baking pans to the centre of the oven rack and bake it for 30 ~ 35 minutes or till done. (Inserted toothpick in centre of the cake and comes cleans, then cakes are ready to remove from the oven.)
5. Transfer the baked cakes tins to the cooling rack and cool completely before removing from the pans. While cakes are at room temperature prepare glaze as given below.

For Chocolate Glaze:
6. In a medium sauce pan, combine all glaze ingredients together except vanilla extract. Over a medium heat, stir continuously to get glossy chocolate sauce. Turn off the heat and stir continuously to cool down a bit.
7. Sandwich the glaze in between the layers and pour the remaining over the sandwiched cakes. Spread quickly and evenly or else glaze will thicken quickly. Top it with any sprinkles or strawberry or serve with out any topping.. Enjoy the prefect chocolatey cake ever....

Note: I halved the given recipe and made single 8" cake.


                              www.sarasyummybites.com

Sunday, August 17, 2014

Eggless Vanilla Pound cake

Posted by Saraswathi Tharagaram On 11:23 PM


       Eggs plays a vital roll in baking.  They are used to binding, leavening, thickening, glazing in baked goodies.  Obtaining these qualities without eggs sounds tricky but there are various options with available ingredients. Eggless goodies are more healthier compare to regular one. 

     For next three days, I going to share basic cake recipes with different egg substitutes for Blogging Marathon.#43.  Today I am using "Tofu" as a egg substitutes.  

       Tofu is a soybean product, rich in fiber and protein with no Cholesterol.. 1/4 cup of tofu replaces 1 egg in a recipe. Blend the tofu in the blender without any grains or chunks before adding to the recipe.  Pureed tofu works best in moist and dense cakes and brownies which acts as thickening agent. .  Meantime, when recipe calls for sugar and butter in eggless baking, then beat butter and sugar till it become pale and fluffy and double its size, which incorporate air in the mixture and makes the cake lighter and fluffier. Now let see how tofu works here...

 Preparation time 30 ~ 40 minutes
Cooking time: 20 ~ 45 minutes
Makes one - 8"X8" Square cake or 9 mini loafs
Adapted from here

Dry Ingredients:
2 1/2 cups / 300 gms all purpose flour / Maida
1 tsp / 5g baking soda
1/2 tsp / 2.5g baking powder
1/2 tsp / 2.5 g salt

Wet Ingredients:
1 cup / 250 gms raw sugar or you can use 1 1/4 cups of granulated sugar
11/4 cups / 250 gms butter
1 cup pureed silken Tofu or you can use 4 eggs
1 tsp vanilla essence
3/4  cup milk @ room temperature


Method:
1. Pre-heat the oven to (350 deg F / 180 deg C .  Grease and dust 8″ baking pan with butter and flour till well coated. Keep it aside.  (I used mini loaf pan.)  Meantime sift dry ingredients together  and set aside.
Sugar and Butter
 2. Cream the butter and sugar until it become pale and creamy. I beated both ingredients together for 10 minutes at high speed.  Add the vanilla essence and beat well.


Beat till it become creamy and fluffy
Add vanilla
3. Add the pureed tofu to the butter-sugar mixture and beat well till it has been incorporated.  Mixture will curdles while beating,  don't worry and continue beating for 5 more minutes.

Adding pureed tofu to sugar butter mixture

Curdled mixture

Beat till it become creamy and fluffy
 4. Add the sifted flour mixture to the butter-sugar-tofu mixture little by little and mix in low speed.
Adding dry ingredients to creamed mixture
5. pour in milk to the batter and mix to get dropping consistency batter.

Batter before adding milk

Batter after adding milk

Divide the batter evenly
6. Transfer the batter to greased pan and smooth it on top using spatula and bake it for 40 ~ 45 minutes or till done. It only 20 minutes for my mini loafs to bake.

After baking for 20 minutes
7. Transfer the baked cake to the cooling rack and cool completely before slicing.

Note:
* This cake is soo good until unless you mention,  know one will find out it is a eggless cake.
* You can add 50 grams of cocoa and 250 grams of all purpose flour instead of 300g all purpose flour to get butter rich chocolate pound cake. But sift two or three times before adding to wet ingredients
* Batter is quite thick and should drop from spatula or add extra liquids to get correct consistency.


Print HERE
Eggless Vanilla Pound cake
Preparation time 30 ~ 40 minutes
Cooking time: 20 ~ 45 minutes
Makes one - 8"X8" Square cake or 9 mini loafs
Adapted from here

Dry Ingredients:
2 1/2 cups / 300 gms all purpose flour / Maida
1 tsp / 5g baking soda
1/2 tsp / 2.5g baking powder
1/2 tsp / 2.5 g salt

Wet Ingredients:
1 cup / 250 gms raw sugar or you can use 1 1/4 cups of granulated sugar
1 1/2 cups / 250 gms butter
1 cup pureed silken Tofu or you can use 4 eggs 
1 tsp vanilla essence
3/4 ~ 1 cup milk @ room temperature 
  
Method:
1. Pre-heat the oven to (350 deg F / 180 deg C .  Grease and dust 8″ baking pan with butter and flour till well coated. Keep it aside.  (I used mini loaf pan.)  Meantime sift dry ingredients together  together  and set aside. 2. Cream the butter and sugar until it become pale and creamy. I beated both ingrediets together for 10 minutes at high speed.  Add the vanilla essence and beat well. 
3. Add the pureed tofu to the butter-sugar mixture and beat well till it has been incorporated.  Mixture will curdles while beating,  dont worry and continue beating for 5 more minutes.
4. Add the sifted flour mixture to the butter-sugar-tofu mixture little by little and mix in low speed. 
5. pour in milk to the batter and mix to get dropping consistency batter.
6. Tranfer the batter to greasted pan and smooth it on top using spatula and bake it for 40 ~ 45 minutes or till done. It only 20 minutes for my mini loafs to bake. 
7. Transfer the baked cake to the cooling rack and cool completely before slicing.

Note: 
* This cake is soo good until unless you mention,  know one will find out it is a eggless cake. 
* You can add 50 grams of cocoa and 250 grams of all purpose flour instead of 300g all purpose flour to get butter rich chocolate pound cake. But sift two or three times before adding to wet ingredients
* Batter is quite thick and should drop from spatula or add extra liquids to get correct consistency.
                              www.sarasyummybites.com
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43

Lord Ganesha

Lord Ganesha

My blog listed as

Total Pageviews

Visit blogadda.com to discover Indian blogs kopenhamnportalen.seBlog DirectoryBloggapedia, Blog Directory - Find It! Top Food Blogs
Top Food Blogs

Receive all updates via Facebook. Just Click the Like Button Below

Powered By | Blog Gadgets Via Blogger Widgets

Top Indian Food Blog 2013 ~ 2014

09 10