Dec 12, 2012

Lemon, Chocolate marble Muffins (eggless)

Lemon flavor in cake, My sister interduce this to me. Before that I did not even imagine one can use lemon in cakes. I tried lemon cake with eggs and glased with chocolate sauce. So that gave me this Idea. According to my theme egg less again I changed it to eggless version. I used yogurt as a wet ingredient in this recipe with baking soda that realy turn out so soft and moist. Now here is my third recipe for BM this week. Hope you all enjoyed my eggless chocolate recipes... 
lemon chocolate marble METHOD:---
Selfrising flour --  2 cups
Baking powder  --- 1 tea sp
Baking soda  ---  2 tea sp
Butter   ----  100gms room temperature (i used amul salted butter)
Sugar  ---  1/2 cup
Yogurt  --- 1 1/4 cup
Lemon juice  ---  2 tab sp
Lemon zest --- from one lemon
Coco powder  ----   2 tab sp
1. Preheat the oven at 200 degree C for 15 minutes.
2. Grease muffin tins with little oil and place the paper liners.
3. Take flour, baking powder, baking soda in a bowl and mix well to combine every thing.
4. In a other bowl take butter and beat till light.
5. Add sugar to the butter and beat till light and fluffy. Then add yogurt and beat well to mix every thing.
6. Now add lemon juice, lemon zest and give a good stir.
7 Add little by little flour mixture till you finish the flour mixture and beat till incorporated.
8. Take out 1/4 batter in to another bowl, add cocopowder to this 1/4 batter mix well.
9. Add this chocolate batter to lemon cake batter and make swril in the batter with a spoon or with a skewer to give marble texture.
10. Scoop this batter gently in to prepared muffin tins, bake this muffins in preheated oven on 200 degree C for five minutes then reduce the heat to 150 degree C and bake for 35 minutes.
11. Insert a tooth pick and check if it came out clean then your muffins are ready, romove from oven and cool them on a rack.
This is my third recipe with the theme of Eggless chocolate cup cakes and muffins for blogging marathon 23 rd edition at Vallis spice your life lets check blogging marathon page


Dec 11, 2012

Vanilla- Chocolate Muffins (eggless)

Egg less chocolate cup cakes and muffins is the theme for this week BM. When I saw this theme I just picked it up because I tried a very few recipes in egg less baking. And I used one or two substitues for egg less cakes like flexseeds, banana and now condensed milk. Other then these three, many other ingredients are there to use as an egg replacer.
eggless vanilla choco muffins                                                                              When ever I want to make a egg less cake I just jump in to Madhurams space, Her web page name it self Eggless cooking. You can just fallow her recipe and they are very easy to make also. I like her recipe presentation like perfect mesurments and other substitutions like cake flour and egg replacers. You can just follow the recipe, It never fail for me. This recipe I have tried before and they came out so soft and moist and taste very delicious. And now I gave a small twist to the origenal recipe with chocolate. According to my theme egg less chocolate... Unbelievable they came out so beautiful and soft and taste was too good.. My heartfelt thanks to Madhuram for this wonderful reipe...
Self rising flour ----  2 and 1/2 cups
Sugar  ---   3/4 cup
Baking powder  ---- 1 and 1/2 tea sp
Baking soda  ----    1 tea sp
Coco powder ----   3 tab sp
Chocolate chips  ---- 1 cup
Salt  ----  1/4 tea sp
Orange zest  ----   1/2 tab sp
Condensed milk  ---- 1 cup
Orange juice  ----  3/4 cup
Melted butter or oil  ---- 1/2 cup
Vinegar   ----  1 tabsp
Vanilla  extract  ----  1 tab sp
vanilla choco muffin METHOD:----
1. Pre heat the oven at 180 degree c for 15 minutes.
2. Prepare muffins by greasing with littel oil or butter and place the paper liners.
3. Shift flour, sugar, salt baking powder, baking soda, orange zest mix well in a mixing bowl.
4. Take all wet ingredients in a other bowl mix well (no need to beat just mix well to combine every thing.).
5.Now add wet ingredients to dry ingredients and stir with a whisk don't use  electric beater, do this with a hand wisk.
6. Mix well now divide the batter in to two portions and add cocopowder in one portion mix gently to make this portion as chocolate cake batter.
7. Now first scoop 1 teasp white cake batter in muffin tins, then top with chocolate batter.
8. Reduce the heat to 150 degree c and bake this muffins for 30 minutes.
9. Insert a toothpick and check if  it is still not cooked the bake it for 5 more minutes. this depends up on your oven mine took 30 minutes.
10. Remove from the oven and cool them on a rack.
This is my second recipe with the theme of Eggless chocolate cup cakes and muffins for blogging marathon 23 rd edition at Vallis spice your life lets check blogging marathon page .

Dec 10, 2012

Chocolate And Pineapple Cup Cake (Eggless)

For a food blogger it is very difficult to handle like this situation what I am facing .. My net is not working and still I didn't get my PC back  aahhhhh horrible and my pictures are waiting in my camera... Now main thing is second week of the BM is started and I have to post my first recipe to day,  and I am helpless till evening 8 o clock. At last I managed to activate my  prepaid net connect. And now that is working very slow  ahhhh scratching my head.... I do not know why it's happening for me only from last two months...
                                                                                   Apart from all this silly problems coming to this week s BM I have chosen Eggless Chocolate Cup Cakes-- muffins as my theme. Here in this recipe I used condensed milk as an egg- replacer. I made a basic egg less cake before with condensed milk but without chocolate. This time I made it with chocolate and some chopped pineapple pieces to make the cup cake more interesting.
eggless choco cake
Self rising flour (or maida) -----    250 gms
Condensed milk ----    1 tin (400gms)
Sugar   ------  50 gms Powdered
Baking powder   ---- 1 tea sp
Milk  ----  1 tab sp
Pineapple pieces  ---- 1 cup (finely choped)
Cocopowder  ---  2 tab sp
Cinnamon powder  ---   1 tab sp
Butter  -----    100gms
choco pine apple cup METHOD:---
1. Shift flour, cocopowder, baking powder, cinnamon powder for two times and set a side.
2. In a mixing bowl  take butter, powder sugar and mix it till  you get the ceamy texture.
3. Add condensed milk to butter and sugar mixture and mix well for three minutes.
4. Now add dry ingredients to the wet mixture little by little till you finish the flour mixture and mix well for seven minutes.
5. Now add choped pineapple pieces, milk and fold the batter gently to combine well.
6. By the time pre- heat the oven in 200 degree C for ten minutes.
7. Grease the muffin try and place the muffin liners.
8. Scoup the chocolate cake mixture in to cup cake moulds till half.
9. Bake this chocolate and pineapple cup cakes for 35 minutes ( this depends on your oven mine took 35 minutes if you did not finish in this time can increase the time for five more minutes).
Remove from the oven and cool them on a wire rack. Now your Egg less chocolate and pineapple cup cakes are ready.....
This is my first recipe with the theme of Eggless chocolate cup cakes and muffins for blogging marathon 23 rd edition at Vallis spice your life lets check blogging marathon page .


Dec 4, 2012


This week  my second recipe under Traditional dishes in BM is Gujia. Gujia is deep fried all purpose flour pastry filled with Kova(condenced and thick milk, check my recipe for making kova here ) and dry fruits like dry coconut and cashew nuts and almonds. There are many variations in making this recipe, in Andhra pradesh we make this with a different filling. We use grated dry coconut with suji (semolina) and nuts and we do not dip them in sugar syrup and we call this as Kajjikayalu . Same like Andhra Pradesh in Karnataka  but stuffing is little different they use powdered fried gram( dhaliya) and jaggery instead of sugar here they call this as Karida kadubu or Karigadubu. And in Maharashtra the name is Karanji, here filling is almost same like Andhra Kajjikaya. In Maharashtra some people make stuffing with fresh grated coconut also.
                                                           Now coming to the recipe Gujia is a traditional dish in North India. Specially they make this sweet for Holi and diwali. Here stuffing is different and process also little different then South Indian recipe. So let's check how they make this delicious traditional sweet.
gujiya INGREDIENTS:----
All purpose flour (maida) --   2 cups
Ghee  ---   3 tab sp
salt a pinch
Oil for deep frying
For Filling :---
Kova/khoya/mawa (unsweetend) ---   2 and half cups grated and lightly fried.
Grated dry coconut  ---  4 tea sp
Cashewnuts --- 15 finely choped
Almonds  --- 15 finely choped (blanched and choped)
Cardamom powder   ----  1/2 tea sp
Powder sugar  ---  half cup (if you like more sweet you can increase the sugar to two cups, half cup sugar powder is more then enough because we are going to dip this gujia's in sugar syrup.)
For Sugar Syrup:--
Sugar -- 1 cup
Water  ---  1/4 cup
1. Shift flour, salt and ghee in to mixing bowl and rub well to bring a bread crumb texture.
2. Add little cold water and knead in to a stiff dough, cover with a moist cloth and set aside.
3. Take kova, choped cashewnuts, choped almonds, grated dry coconut, cardamom powder, powdered sugar and mix well to combine every thing, set a side.
4. Start heating oil in deep frying pan on a low flame.
5. Divide the dough in to small balls and press them in to small puris.
6. Place two spoons of filling in the center, aply little water on the edges with your finger and fold the puri in half like a half moon. Make all the puris like this and set a side.
kovapuri 7. Now make sugar syrup with 1 cup sugar and 1/4 cup water. This syrup should be like gulabjamoon syrup.
8. In the mean while deep fry stuffed gujia's in hot oil on a low heat till they turn in to nice golden color.
9. Remove the fried gujia's from oil and drop them in to sugar syrup. Sugar syrup should be hot when you drop fried gujia's in to the syrup. Then only they nicely coat with  the syrup leave them for a while means one second and remove from the sugar syrup, make sure that sugar syrup should coat all sides, place them in a serving plate.
Gujia's become dry with in one hour you can store them in a air tight container for one month.
I like this gujia's warm.
This is my second recipe with the theme of Traditional dishes for blogging marathon 23 rd edition at Vallis spice your life lets check blogging marathon page .


Dec 3, 2012


Yet another month of Blogging Marathon, It's already 23rd edition. I feel like just now I joined, days are flying very fast. In this 23 months I missed few months of marathon but I enjoyed doing BM each month I have done with different themes. And got some good friends for this we must thankful to our leader Srivalli.
                                                                Coming to my first theme in this edition is Traditional Dishes. Valli has chosen some traditional dishes from Indian cuisine from that  list we have to chose three recipes for this week. In that three recipes my first recipe is Ghatia a traditional Gujarati snack. I wanted to try this recipe from long time and tried few times but I didn't get the texture what we see in the sweet shops. Whenever I try this recipe they turn in to normal muruku and they will be little hard too. We have a Gujarati family in our flats, they are good friends of mine. I ask aunty what is the mistake I am doing in this recipe and she gave me some tips. And they work so very well but only thing is pappad khar, this gives a crisp texture to ghatia. I tried but did not get that here. Insted of pappad khar you can use soda-bi-carbnate but hummmm not satisfied did not get that soft, crisp texture. So if possible better use pappadkhar. Ok here are the ingredients.......
ghatiya INGREDIENTS:---
Gram flour (besan) -- 3 cups
Hot oil  --- 2 tab sp
Oil for deep frying
Salt to taste
Black pepper  -- 1 tab sp crushed
Carom seeds(ajwain, vamu) -- 1 tab sp
Lemon juice --- 2 tab sp
Soda-bi-carbnate --  1/2 tea sp or
Pappad khar ---  3/4 tea sp if you are using pappad khar then boil 1/2 cup water with salt and pappadkhar till salt and khar dissolve and use this water to make the dough. Add crushed pepper, carom seeds, lemon juice, hot oil and beat well till it turns frothy. Then add flour and make a soft dough.
1. Now take 1/2 cup water, two tab.sp hot oil, crushed black pepper, carom seeds, soda-bi-carbnate, lemon juice salt to taste in a mixing bowl beat well with a egg beater till the liquid turns in to light wight color and frothy.
2. Now add flour to this mixture and make a soft dough.
3. Now the main step rub this dough with hand till it turns flufy and to give air in to dough this will take 15 minutes.
4. By the time the dough will turn so soft and light. One importent thing is do not rub the dough very hardly do the rubing job very lightly  this is the trick in making ghatia dough.
 5.Heat oil in a deep frying pan
 6.Normaly they use a stand with holes or a laddle with holes to make ghatia. Hold the ghatia stand or laddle on top of the hot oil in the frying pan.
7. Take small portions of the dough with a spoon and place the dough on the ghatia laddle rub gently with the spoon so that ghatias will fall stright in to the hot oil.
8. Otherwise use muruku press with medium round holes and press the ghatias in to hot oil.
9. Deep fry ghatiyas in hot oil, in a medium heat for 2 minutes. If you are using muruku press press the dough like a big circle and fry both sides till you get a nice golden color.
10. Remove from oil, drain oil, cool and broke in to small pieces and store in a air tight container.
Serve with tea or coffee.

This is my first recipe with the theme of Traditional dishes for blogging marathon 23 rd edition at Vallis spice your life lets check blogging marathon page .