INGREDIENTS:
Ingredients for the Dosa Batter:
•1 cup regular rice
•1 cup parboiled rice
•½ cup spilt black lentils or urad dal
•¼ cup poha
•¼ tsp fenugreek seeds
•salt to taste
•water as required
Ingredients for the Masala - Potato filling:
•4-5 potatoes
•10-12 cashewnuts
•10-12 curry leaves
•1 tbsp chana dal
•3 onions sliced
•½ tsp mustard seeds
•1 tsp cumin seeds
•1 or 2 chopped green chillies
•1 or 1.5 tsp chopped ginger
•2 tbsp chopped coriander leaves
•½ tsp turmeric powder
•a pinch of asafoetida
•3 tsp oil or ghee
•salt
INSTRUCTIONS:
Preparing the Dosa Batter:
1.Rinse the rice and urad dal separately first.
2.Soak the parboiled rice, regular rice and poha in a bowl or pan.
3.In another bowl soak the urad dal-methi in enough water
4.Grind the urad dal with methi to a fine and fluffy batter.
5.Grind the rice and poha to a smooth batter.
6.Mix both the rice and urad dal batter with salt.
7.Cover and let the batter ferment for 8-9 hours.
Preparing the potato filling-sabzi:
1.Soak the chana dal in hot water for 30 minutes.
2.Later drain the chana dal and keep aside.
3.Heat oil or ghee. Fry cashew nuts and keep aside.
4.Splutter the mustard seeds. add cumin seeds and drained chana dal.
5.Fry the chana dal well. Now add the onions and curry leaves.
6.Fry the onions till they become soft. Add the green chilies and ginger.
7.Add the turmeric powder and asafoetida. Mix well.
8.Now add the boiled chopped potatoes. Add the fried cashew nuts and salt
9.Cook for 2-3 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.
Preparing the Masala Dosa:
1.Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle. don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter.
2.Spread the dosa batter in a circular way on the pan. Add some oil on top
3.Flip and cook the other side. Flip again.
4.Spread the potato sabzi filling on one side of the dosa.
5.Cover with the other half and let the dosa cook for 15-30 seconds.
6.Serve masala dosa hot with coconut chutney and sambar
INGREDIENTS:
dry ingredients:
•1 medium sized apple, peeled, cored and chopped
•1 cup whole wheat flour
•1 cup all purpose flour/maida
•½ tsp baking soda
•½ tsp baking powder
•¼ tsp cinnamon powder
•¼ tsp nutmeg powder
•¾ cup coconut sugar
•a pinch of salt
wet ingredients:
•¼ cup oil
•1 cup water
•1 tsp lemon juice
•½ tsp of vanilla extract or powder
INSTRUCTIONS:
1.sieve all the dry ingredients first, except the sugar and chopped apple.
2.add the chopped apples and stir in the sieved flours.
3.now add the sugar and mix it well.
4.now add the wet ingredients one by one.
5.stir well so that there is a uniform mixture.
6.now add the lemon juice and give a quick stir so that the lemon juice is incorporated well in the cake batter.
7.pour into a greased cake tin.
8.bake in a preheated oven for 45-50 mins at 180 degrees C/356 degrees F or more till a tooth pick inserted in the cake comes out clean.
9.unmold and cool on a rack.
10.serve the apple cake cake warm or when cooled with tea or coffee.
INGREDIENTS:
•1.5 cups all purpose flour/maida
•1 tsp baking powder
•a pinch of salt
•½ cup water
•½ cup melted butter or oil
•¾ cup organic unrefined cane sugar
•3 tbsp yogurt/curd (dairy or vegan) + 1 tbsp water
•1 tbsp apple cider vinegar
•½ tsp baking soda
•1 tsp vanilla extract
INSTRUCTIONS:
1.first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.
2.just keep everything ready as you have to be quick enough to mix the batter.
3.preheat the oven to 180 degrees C.
4.grease a 6 or 7 inches pan with butter or oil.
5.you can also line the pan with butter paper and then grease the butter paper with oil or butter.
6.now take some butter and melt it in a small pan or microwave.
7.you need to get about ½ cup of melted butter.
8.just melt the butter. no need to heat it.
9.when the butter is still warm or a bit hot, add the sugar to the melted butter.
10.stir and mix well.
11.keep aside.
12.now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water till smooth.
13.add 1 tbsp vinegar.
14.then add the baking soda and stir.
15.pour the butter+sugar mixture, ½ cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
16.add vanilla extract.
17.be quick enough to fold and make a lump free batter.
18.don't over do the folding.
19.pour the batter in the greased baking pan.
20.shake and tap the sides of the pan so that air bubbles are released.
21.place the pan in the preheated oven in the center rack.
22.keep the heating in both the bottom and top elements of the oven on.
23.bake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean.
24.if the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
25.once done let the vanilla cake stand at room temperature for 7-8 minutes.
26.then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.
27.once the vanilla cake cools, you can serve the eggless vanilla cake as it is or use the vanilla cake to make pastries or gateau.
INGREDIENTS:
main ingredients:
•1.5 cups organic whole wheat flour/atta
•2 tsp ginger paste or grated ginger
•2 tbsp candied ginger or golden raisins
•¼ tsp cinnamon powder
•¼ tsp nutmeg powder
•½ tsp baking soda
•1 tsp baking powder
•¼ cup yogurt (dairy or vegan) + ¼ cup water
•½ cup oil
for the jaggery syrup:
•¾ cup powdered or grated organic jaggery
•½ cup water
INSTRUCTIONS:
1.mix the whole wheat flour, baking powder, baking soda, cinnamon and nutmeg powder well in a bowl. you can also sieve the above ingredients.
2.add the ginger paste and candied ginger and mix again.
3.in a separate bowl, whisk the ¼ cup yogurt with ¼ cup water till smooth. then add the oil to it and mix well. keep aside.
4.heat the ½ cup water till its just hot (no need to boil) in a microwave or on stove top.
5.add jaggery to the hot water and stir well.
6.pour the yogurt+oil mixture to the flour.
7.then add the jaggery solution.
8.fold the ingredients well and make a smooth batter.
9.pour into a greased baking round pan or loaf pan and bake in a preheated oven at 180 degrees C for 35-40 mins. it took me 41 minutes to bake the cake.
10.if the top gets browned quickly while baking, cover with butter paper or aluminium foil and then continue to baking.
11.once warm, remove the gingerbread cake from the pan and keep it on the tray to cool.
12.dust some icing sugar on the cake if you prefer.
13.slice the eggless gingerbread and serve plain or with some whipped cream.
INGREDIENTS:
•1.5 cups all purpose flour/maida
•5 to 6 tbsp tutti frutti - approx 100 gms of tutti frutti
•¼ tsp cinnamon powder
•1 tsp baking powder
•a pinch of salt
•½ cup water
•½ cup oil
•¾ cup organic unrefined cane sugar
•3 tbsp yogurt/curd (dairy or vegan) + 1 tbsp water
•1 tbsp apple cider vinegar
•½ tsp baking soda
•1 tsp vanilla extract or vanilla powder
INSTRUCTIONS:
1.first sift the all purposed flour/maida with the baking powder, cinnamon powder and a pinch of salt in a mixing bowl or pan.
2.just keep everything ready as you have to be quick enough to mix the batter.
3.preheat the oven to 180 degrees C. grease a 6 or 7 inches pan with butter or oil.
4.you can also line the pan with butter paper and then grease the butter paper with oil or butter.
5.then mix sugar with oil in a measuring cup or bowl and keep aside.
6.now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water till smooth.
7.add 1 tbsp vinegar. then add the baking soda and stir.
8.pour the oil+sugar mixture, the frothing yogurt+vinegar+baking soda and ½ cup water into the sieved flour.
9.add vanilla extract. be quick enough to fold and make a lump free and smooth batter.
10.don’t over do the folding. pour the batter in the greased baking pan.
11.shake and tap the sides of the pan so that air bubbles are released.
12.place the pan in the preheated oven in the center rack.
13.keep the heating in both the bottom and top elements of the oven on.
14.bake at 180 degrees C for 40-45 minutes or more or less till a tooth pick inserted in the cake comes out clean.
15.if the tutti frutti cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
16.once done let the eggless tutti frutti stand at room temperature for 7-8 minutes.
17.then with the help of oven mitts, gently remove the cake on a wired tray or rack.
18.once the cake cools, slice and serve the tutti frutti cake slices with tea or coffee.
INGREDIENTS:
for the basic vanilla cake:
•1.5 cups all purpose flour/maida
•1 tsp baking powder
•a pinch of salt
•½ cup water
•½ cup melted butter
•¾ cup organic unrefined cane sugar
•3 tbsp yogurt/curd (dairy or vegan) + 1 tbsp water
•1 tbsp apple cider vinegar
•½ tsp baking soda
•1 tsp vanilla extract
for the cream frosting and filling:
•200 ml whipping cream - use cream which has at least 30% fat
•4-5 tbsp icing sugar
•½ tsp vanilla extract
•175 to 200 grams fresh strawberries
•3 to 4 tbsp organic unrefined cane sugar
INSTRUCTIONS:
preparing the eggless vanilla cake:
1.first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.
2.just keep everything ready as you have to be quick enough to mix the batter.
3.preheat the oven to 180 degrees C.
4.grease a 6 or 7 inches pan with butter or oil. you can also line the pan with butter paper and then grease the butter paper with oil or butter.
5.now take some butter and melt it in a small pan or microwave.
6.you need to get about ½ cup of melted butter. just melt the butter. no need to heat it.
7.when the butter is still warm or a bit hot, add the sugar to the melted butter.
8.stir and mix well. keep aside.
9.now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water till smooth.
10.add 1 tbsp vinegar. then add the baking soda and stir.
11.pour the butter+sugar mixture, ½ cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
12.add vanilla extract.
13.be quick enough to fold and make a lump free batter. don’t over do the folding.
14.pour the batter in the greased baking pan.
15.shake and tap the sides of the pan so that air bubbles are released.
16.place the pan in the preheated oven in the center rack.
17.keep the heating in both the bottom and top elements of the oven on.
18.bake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean.
19.if the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
20.once done let the vanilla cake stand at room temperature for 7-8 minutes.
21.then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.
22.once the vanilla cake cools, you can serve the eggless vanilla cake as it is or use the vanilla cake to make pastries or gateau.
23.let the cake cool completely before you prepare the icing.
preparing the icing and filling:
1.rinse the strawberries well and then dry them with kitchen napkin.
2.reserve about 5-6 small to medium strawberries for the decoration and keep them in the fridge.
3.hull and chop the rest of the strawberries.
4.take the chopped strawberries and about 3 to 4 tbsp sugar in a bowl.
5.the proportion of sugar here depends on the sweetness of the strawberries.
6.mix the sugar with the strawberries and keep aside for at least 30-40 mins to macerate in the fridge. you can also keep them overnight.
7.in a stand mixer fitted with the wired whip blade, whip the cream and icing sugar along with vanilla extract, at high speed till you get stiff peaks in the cream.
8.taste the cream and add more sugar if required.
9.you can also use a hand held electric beater to whip the cream.
10.the cream should have stiff peaks - meaning on turning the bowl the cream should not fall down.
assembling the cake:
1.slice the cake with a serrated knife from the center carefully into two equal halves.
2.brush the syrup from the chilled macerated strawberries lightly on one half of the cake.
3.spread the chopped strawberries evenly on the cake.
4.spread another layer of the whipped cream evenly on the cake.
5.keep the other cake slice over.
6.now spread the remaining whipped cream all over the cake with a palette knife or spatula evenly.
7.keep the cake in the refrigerator for 2 to 3 hours so that the cream icing sets.
8.slice the strawberries which we had chilled for decorating the cake and keep them aside.
9.remove the cake and decorate the cake with the fresh strawberry slices.
10.serve the strawberry cream cake immediately.
11.or you can keep it covered in the fridge and then serve later.
12.its advisable to finish this strawberry cream cake in a day or two.
INGREDIENTS:
for the basic vanilla cake:
•1.5 cups all purpose flour/maida
•1 tsp baking powder
•a pinch of salt
•½ cup water
•½ cup melted butter or oil
•¾ cup organic unrefined cane sugar or regular sugar – add as required * check notes
•3 tbsp yogurt/curd (dairy or vegan) + 1 tbsp water
•1 tbsp apple cider vinegar or white vinegar
•½ tsp baking soda
•1 tsp vanilla extract or pineapple essence
for the cream frosting and filling:
•200 ml whipping cream – use cream which has at least 30% fat
•¼ tsp vanilla extract or pineapple essence
•4-5 tbsp icing sugar or as required
•2 to 3 pineapple slices, finely chopped
•3 to 4 pineapple slices for decoration
•a few glazed cherries for decoration or chocolate chips
•2 to 3 tsp pineapple juice for brushing on the cake
INSTRUCTIONS:
preparing the eggless vanilla cake:
1.first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.
2.just keep everything ready as you have to be quick enough to mix the batter.
3.preheat the oven to 180 degrees C.
4.grease a 6 or 7 inches pan with butter or oil. you can also line the pan with butter paper and then grease the butter paper with oil or butter.
5.now take some butter and melt it in a small pan or microwave.
6.you need to get about ½ cup of melted butter. just melt the butter. no need to heat it.
7.when the butter is still warm or a bit hot, add the sugar to the melted butter.
8.stir and mix well. keep aside.
9.now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water till smooth.
10.add 1 tbsp vinegar. then add the baking soda and stir.
11.pour the butter+sugar mixture, ½ cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
12.add vanilla extract or pineapple essence.
13.be quick enough to fold and make a lump free batter. don’t over do the folding.
14.pour the batter in the greased baking pan.
15.shake and tap the sides of the pan so that air bubbles are released.
16.place the pan in the preheated oven in the center rack.
17.keep the heating in both the bottom and top elements of the oven on.
18.bake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean.
19.if the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
20.once done let the vanilla cake stand at room temperature for 7-8 minutes.
21.then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.
22.once the vanilla cake cools, you can serve the eggless vanilla cake as it is or use the vanilla cake to make pastries or gateau.
23.let the cake cool completely before you prepare the icing.
for the pineapple cream frosting & assembling.
1.finely chop 2 to 3 pineapple slices and keep aside.
2.slice the cake with a serrated knife from the center carefully into two equal halves.
3.brush the base slice of the cake with some pineapple juice.
4.in a stand mixer fitted with the wired whip blade, whip the cream and icing sugar along with vanilla extract or pineapple essence, at high speed till you get stiff peaks in the cream.
5.taste the cream and add more icing sugar if required.
6.you can also use a hand held electric beater to whip the cream.
7.the cream should have stiff peaks – meaning on turning the bowl the cream should not fall down.
8.mix the finely chopped pineapple with ¼ or ⅓ of the cream
9.spread the pineapple cream frosting on the base slice evenly..
10.keep the other cake half over.
11.now spread the remaining whipped cream all over the cake on the top as well as the sides, with a palette knife or spatula evenly.
12.decorate the cake with a few more pineapple slices.
13.keep the cake in the refrigerator for 2 to 3 hours so that the cream icing sets.
14.remove the cake and decorate the cake with the fresh strawberry slices.
15.serve the eggless pineapple cream cake immediately.
16.or you can keep it covered in the fridge and then serve later.
17.its advisable to finish this pineapple cream cake in a day or two.
