Chocolate Banana Cake/Easy Banana Chocolate Cake

In the mood for something not so sweet yet chocolaty for Tea time? Then this chocolate banana cake is the answer. Trust me the kids will love it. This cake is absolutely my favorite, because of the great taste of banana- chocolate combination. To bake this easy cake, we don’t require fancy ingredients. All we need is the easily available ingredients, mixing bowl and a cake tin. This flavorful cake is made with over ripe bananas, cocoa powder. I like a simple cake, so made it without toppings. Just enjoy the cake with Coffee/Tea

Preparation Time    15 Minutes

Baking Time         30 Minutes

Course              Desserts, Snacks

Cuisine             Eggless Baking

Ingredients

Whole Flour                1 1/2 Cups

Ripe Bananas               3 nos.

Coco Powder                2 Tablespoons

Organic Sugar             1/3 Cup

Chopped Nuts              ¼ Cups

Cooking Oil                  ½ Cup

Vanilla Extract            ½ Teaspoon

Vinegar                        1 Teaspoon

Baking Powder             1 Teaspoon

Baking Soda                ½ Teaspoon

Salt                             ¼ Teaspoon

 Method:

• Preheat oven to 350 F. Lightly butter a Bundt Cake Pan. 

• Take a blender, add ripped bananas and sugar. Blend to smooth puree, without adding water. Transfer into the mixing bowl.
• In a large mixing bowl, add the Banana Puree, Sieved flour, Coco Powder, salt, Baking Powder, Oil, Baking Soda , Vanilla Extract and Vinegar.

•  Beat With a handheld electric mixer set on a medium speed, beat for 3 minutes or until completely mixed.
• Add the chopped nuts into it and mix gently.

• Pour into prepared Bundt cake tin and bake to 30-40 minutes. Bake till the toothpick inserted comes out clean.

• Cool completely in pan on wire rack, then invert onto a platter.
• Slice the cake as needed.
• Store it in the Air tight container.
• Serve with hot Tea /Coffee. 

Thank you for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I would love to hear from you all. Happy cooking!

Bombay Pav Buns/ Dinner Rolls/ Home made Buns

I’m here today to share Eggless Pav Bread Buns Recipe. Nothing makes a Homemade Pavs/Buns special quite like dinner rolls. You can make Pavs from your favorite bread mix. Soft Pavs/Dinner Rolls are usually a little richer than bread recipes with more sugar and fat than corresponding bread recipes. This feather-soft bun is best had with a spicy bhaji or vegetable curry, but you can also serve it as a sandwich lined with chutney and packed with potato vadas.

Preparation Time:     1 ½ hours

Baking Time:             20-25 Minutes

Serves       :               8 to 10 Pavs        

Ingredients:

All Purpose Flour/ Maida               2 cups

Organic Sugar                             1 Tablespoon

Salt                                            ½ Teaspoon

Melting Butter /Oil                        2 Tablespoons

Extra flour for kneading the dough

           

For Proofing Yeast:

Warm Milk                                   ¾- 1 Cup

Sugar                                          1 Tablespoon

Instant Active Dry Yeast                1 Tablespoon

Other Ingredients:

Milk for brushing

Butter for brushing

Extra Butter and flour for greasing and dusting the pan

Method:

Proofing yeast:

• Warm milk in a bowl, add sugar and then yeast. Mix well and keep in a warm place for 10 to 15 minutes till it becomes frothy

 Making Dough

• In a bowl add all-purpose flour and a little salt and sugar.
• Mix and make a well in the center of the flour.
• Add the yeast mixture to the well.
• Add butter (or Oil) and knead it for 10 Minutes.
• Once kneaded, insert the fingertip into the dough and it should bounce back clean, which means the dough is ready.
• Add the oil-butter mixture. Knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic

• Now transfer the dough to a big bowl, cover and keep aside in a warm place about one hour (or more depending on your climatic conditions).

• The dough will rise and double or even triple in volume.
• Once the dough has risen, remove it from the bowl and knead it for another 2-3 minutes. This step is important for lighter pavs.
• Divide the dough into 12 equal portions. Roll each portion of the dough into a smooth round.
• Grease a cake tin with oil and place the shaped dough balls. Now cover the tin with damp cloth or a plastic wrap and keep aside for another half an hour (or a little more) till they rise.
• Remove the damp cloth after 30 minutes, you will see that the pavs have risen.

• Brush the dough with the milk.

Baking Pavs:

• Bake it in a pre-heated oven at 200°c (400°f
• Place the cake tin in the oven and bake pavs for 20 Minutes.
• The pavs should evenly brown from top.
• Turn off the oven and remove the pavs.
• Once cooled, de-mould it and brush the Pavs with butter and cool completely.
• ENJOY with Pav Bhaji.!!
• Store pavs in a zip lock bag or airtight box to prevent them from drying. They are good to go for 2 to 3 days. You can also refrigerate them for a week or more.

Eggless Vanilla Sponge Cake

Nothing better than a basic vanilla sponge cake. It’s perfect for beginner to start their baking experience.  I make the plain vanilla cake in a couple of ways, sometimes with yogurt, sometimes with condensed milk. Today I made this cake with condensed milk& cola.

Ingredients:

All Purpose flour                       1 ½ cup

Butter                                      ½ cup

Sweetened condensed milk         1 tin

Sugar                                       2 tbsp.

Coca cola                                  2/3 cup

Vanilla extract                            2 tsp.

Baking soda                               1 tsp.

Baking powder                            1 tsp.

Butter and flour for greasing and dusting the pan.

  

Method:

• Preheat the oven at 350°F (180° C).   Lightly butter a 8×8 inch round pan.
• Place a parchment paper and spray some cooking oil on it. Keep aside.
• Shift the flour, baking powder and baking soda twice. Set aside.
• In a large bowl, whisk together butter & condensed milk.  Whisk till the mixture is creamy.
• Add sugar,and vanilla extract and whisk together to get a smooth paste.
• Now add the flour mixture   at a time and keep stirring while adding flour mixture.
• Add the coke in the end and whisk for another 2 minutes.
• The batter should be a lump free and pouring consistency.
• Pour the batter in the greased tin, spread evenly & bake it in the preheated oven at 15 minutes at 350°F(180°C) then lower than oven heat to 320°F(160 °C) and bake another 25 minutes.
• After 25 minutes, toothpick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes and turn out onto plate.
• Slice and enjoy the cake with hot masala chai.

Eggless Cola Chocolate Cake

This Coca-Cola Cake is easy to make. Adding cola to this chocolate cake makes it incredibly moist and impossible to stop at one slice!

Ingredients:

Unbleached All Purpose Flour                    2 ½ cup

Granulated sugar                                     1 ½ cups

Cocoa Powder                                          3 tbsp.

Butter (OR) Margarine                              ½ cup  (Room temperature)

Baking Soda                                             1 tsp.

Baking Powder                                          1 tsp.

Butter milk                                               ¼ cup

Vanilla extract                                           1 ½ tsp.

Cola soda                                                  1 ¼ cups

Method:

• Preheat oven to 350º F Lightly butter a 9× 13 inch pan.
• In a large bowl, with a handheld electric mixer set on medium speed, cream butter or margarine and sugar until fluffy.
• Slowly add one at a time cocoa, flour, baking soda, baking powder, butter milk, vanilla and cola, mixing after each addition until completely blended.
• Pour batter out into prepared pan and bake for 40 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes and turn out onto plate.

I am   " Sending to Dish it out – Sugar and Butter and Vardhini’s page"

Applesauce Carrot Cake- Celebrating the 100K milestone

I used to dream about it. Yes!! finally I touched the 100,000 page views and 25,000 viewers. For this achievement my buddy husband gifted me the Kitchen-aid stand mixer.  To celebrate , I made this Applesauce Carrot cake.

This egg less cake is excellent with the cream cheese frosting or by itself. I adapted this recipe from “Bakin’ without Eggs” by RoseMarie Emro’s. I made small changes, it turned out very well. Applesauce adds moisture to this carrot cake. Good baking for people with allergies

Ingredients:

Light Brown sugar     -                                ¼ cup+ 1 tbsp.

 Lightly sweetened Apple sauce                  , 1 ¼ cups

Vegetable Oil                                              ¼ cup

Plain yogurt                                                 3 tbsp.

Grated carrot                                              1 ¼ cup

Whole Wheat flour                                       1 cup

 Unbleached all-purpose flour                        ½ cup

Rolled oats                                                   1 cup

Cinnamon powder                                        1 tsp.

Baking Powder                                              2 tsp.

Baking soda                                                  1 tsp.

Frosting:

Low fat cream cheese                                  1 packet (8 oz)(room temperature)

 Grated Lemon rind                                     1 ½ tsp.

Orange juice Concentrated                           2 tbsp.

Vanilla extract                                             1 ¼ tsp.

Icing sugar                                                   1 tbsp.

 For Decoration

Almond flakes                                               1 tbsp.

coconut flakes                                                1 tbsp.

Fresh strawberry                                            1 no.

Method:

•  Preheat 350 F. Butter a 9 inch pan. Keep aside.
• Take a large pan; add all above ingredients except carrot.
• With a handheld electric mixer (I used my new Kitchen aid stand mixer), set on medium speed, beat for 3 minutes, until well mixed.
• Now with wooden spoon, fold in carrots until well combined.
• Pour the mixture into a greased pan and spread the batter evenly.
• Bake 30 to 40 minutes.
• The cake is ready, when it leaves the sides of the tin and is springly to touch.
• When ready, remove from the oven and leave it for cool. Invert the tin over a rack and tap sharply to remove.
• Cool before frosting.

To prepare Frosting: 

• In a small bowl with a handheld electric mixer set on medium speed, beat cream cheese with icing sugar until smooth , approximately 1 minute.
• Now add at once lemon rind, orange concentrate and vanilla essence.
• Blend for 3 minutes until creamy.
• Spread over top of cake.
• Decorate the cake with  almond and coconut flakes. 
• Enjoy this lovely cake with Masala chai,

• 
  

NanKhatai

Nankhatai is a shortbread cookie from India. It is very close to 'Pecan Sandies' in United States. Nankhatai originated in Surat, a large port city in Gujarat.. There is a very large Gujarati population in Bombay.,the Nankhatai were transported to markets in Bombay where it became popular teatime item. It was eaten by dunking in the sweet hot tea latte (Garam MasalaChai). NanKhatai is also a very popular cookie of Pakistan.

Ingredients

Wet mix 

Un-salted Butter:                     1 cup (2 sticks)

Powdered sugar:                       ¾ cup

Milk:                                      4 Tablespoons

Dry Mix

All Purpose flour (Maida):             2 Cups

Rava                                          – 2 tbsp

Baking powder                           :½ teaspoon

Ground Green Cardamom seeds  : 1 teaspoon

Sliced Almonds                          : 4 Tablespoon tbsp.

Method

Step 1: Wet Mixture

• Use Electric mixer. Beat butter about one minute.
• Add sugar. Beat till the mixture is light and fluffy about 7 minutes.
• Add milk. Beat one minute to make a smooth mixture. 

Step 2: Dry Mix

• Mix flour, baking powder, and salt and Cardamom powder. Sieve

 Step 3: Dough

• Add one third of dry mix at a time to wet mixture beating at low speed. Mix almond in it.
• Knead it into dough.

Step 4: Baking

• Preheat oven to 300º F.
• Divide dough into 24 parts. Roll each part in to a ball.
• Bake for 20 minutes. The cookies should just start to turn brown.
• Switch off heat. Remove the cookie sheet to let the cookies cool.
• Enjoy this pleasant experience to have these Nankhatais with a hot cup of tea on that drizzling evening.

I am " Sending to Dish it out – Sugar and Butter and Vardhini’s page"

Eggless Banana and Nuts Cake

Nothing like a slice of freshly baked cake with a cup of tea in the chilly weather.  Banana cake is definitely one of the best and most delicious cake. Bananas really want to be flecked with brown and have a golden hue just as the old jingle says. And when they have gone beyond that stage just a tad -- they are perfect for cake! Yes, this is a really tasty way to deal with all those overly ripe bananas that are begging for use in your kitchen!

Ingredients:

All Purpose Flour                1 ¼ cup

Wheat flour                       ¾ cup

Baking soda                       1 ¼ tsp.

Baking powder                   ¼ tsp.

Plain sugar                         1 ½ cup

Mashed Banana                  1 cup

Cooking oil                         ¾ cup

Lime juice                          2 tbsp.

salt                                    A pinch 

Soy milk (OR)Milk             ¾ cup (no added sugar soy milk)

Vanilla essence                  1 tsp.

Butter                               1 tsp

 Nuts

Finely ground almonds      ¾ cup

Chopped walnut                ½ cup

Tutti Fruitty                       ¼ cup  (optional)

 Method;

• Sieve the flours, baking soda and salt into a large bowl.
• In a big bowl, mix the wet ingredients - mashed banana, Oil, vanilla extract, soy milk. And lemon juice. Whisk very nicely to mix all the ingredients very well.
•  Mix the sugar, nuts and make a well in the center. Place the mashed banana mixture in the well. And combine all mixture very well.
• Prepare the Bundt cake pan, by applying butter on the bottom and to the sides.
•  Pour the cake batter. Spread evenly.
• Bake at 180°C (350°F) for 50 minutes or cake is cooked when tested with a skewer.
• Cool for 5 minutes before turning out on a wire rack to cool completely.
• A moist, tender, nutty delicious egg less banana nut cake is ready.
• This cake really likes a Lemon or Caramel frosting. 

Note:

• The riper the bananas the better the results will be.

Eggless Dry Fruits and Nuts Cake

This colorful, attractive  cake is a rich cake with nuts and dry fruits.  The recipe is taken from a vegetarian cookbook,  “Great Vegetarian Dishes” by Kurma Das. I did small changes in this recipe. This is my mom’s favorite cake . Last month my mom came from India. I made this cake for her birthday. She was so happy, she liked the cake very much.

Ingredients

Plain Flour (Maida)                                  – 2 cups

Melted butter                                              1 tbsp (15 ml)

Unsalted Butter                                         – 1 cup

Smoothly mashed potato                          250 gm. (1 cup)

Baking powder                                          1 1/2 tsp

Baking soda                                              1/4 tsp

Mixed dried fruit                                          2 cups. (I used tropical fruits, cranberries, black and golden raisins, dates and cherry, currants )

Walnuts and Cashews                            100gm

Brown sugar                                            220 gm. (1 cup)

Maple syrup                                            1 tbsp (15 ml)

Finely grated zest                                    from  one orange

Water                                                        250 ml (1 cup)

Yogurt                                                        2 tbsp (30 ml)

Vanilla extracts                                         1 1/2 tsp

Allspice powder                                        3/4 tsp

Blanched and peeled almonds               for decoration

Method:

• Cake mix: Chop nuts into small pieces; chop Tropical fruits, dates and cherry into small pieces.
• Sieve the flour, i/4 tsp of baking soda, and baking powder and mix well.
• In a saucepan, combine the dried fruit, sugar, butter, syrup and water and heat slowly on low heat, stirring, until the sugar dissolves.
• Increase the heat to medium and allow the mixture to come to a boil, reduce the heat and then simmer for 20 minutes on low heat.
• Remove the sauce pan from the heat, mix in the 1 tsp baking soda and allow to cool.
• Once the mixture has reached room temperature, add the yogurt, vanilla extract, all spice and mashed potato and beat well with a whisk, until the mixture is smooth.
• Add the nuts, and carefully fold in the flour, mixing until well combined.
• Baking: Grease a cake tin; spread some dry fruits in the bottom, put the cake dry fruit mixture, level it.
• Decoratively arrange the almonds over the top of the cake.
•  Cover the cake with aluminum foil and bake at 180 degree centigrade/ 350 degrees F for 1 1/2 to 2 hours or until a skewer inserted in the center of the cake comes clean.
• Now colorful Egg less Dry Fruits and Nuts Cake is ready. If possible, allow the cake to mature over night or at least for 4 to 5 hours before slicing it up.
• Note: Potato starch is a common ingredient found in egg replacers and the potatoes here act as a binding agent and you can’t detect its presence in the cake.
•  You may use dry fruits and nuts of your choice.