Eggless Red Velvet Cake

Preparation Time : 30 min.

Baking Time : 30 min.

Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Ingredients :

Maida : 1 cups

Unsalted Butter : 1/4 cup

Condensed Milk : 1/2 cup 

Aerated cola : 100 ml

Sugar : 1/4 cup
Coca Powder : 2-3 tbsp 

Baking Powder : 1/2 tsp

Baking Soda : 1/2 tsp

Vanilla Extract : 1-2 tsp
Red food color : 1 tsp

Method :

1. Sieve maida, baking powder and baking soda together and keep aside. 
2. Take sugar and butter in a bowl and beat them until mixture becomes fluffy.  
3. Add condensed milk and beat again for 3-4 min.
4. Add vanilla extract and red food color and mix well. 
5. Add aerated cola and maida mixture gradually and beat after each addition.
6. Pour the batter in a greased and dusted baking pan. You can take baking pan of your choice. I took a heart shape pan. 
7. Pre-heat oven at 350 degree Fahrenheit. 
8. Place the pan in oven and bake it for 30 min.
9. Take a tooth pick and poke it to check whether it comes out clean or not, if not then bake it for another 5-10 min.
10. Turn off the oven. Eggless red velvet cake is ready. Let it cool down and invert the pan over plate or tray to unmould the cake.
11. After cooling down decorate it in your own way. Enjoy!!

Nan Khatai

Preparation Time :  20 Min.
Baking Time : 15 Min.
Cooking Temperature : 375 degree Fahrenheit
Complexity : Medium

Ingredients:

Gram Flour (Besan) : 1/2 cup

Semolina (Sooji) : 1/3 cup

All purpose flour (Maida) : 1/3 cup
Baking Soda : 1 pinch
Green Cardamom Powder : 1/4 tsp
Unsalted Butter or Ghee : 1/2 cup
Sugar : 2/3 cup
Sliced Almond : 1/2 tbsp
Sliced Pistachio : 1/2 tbsp

Method :

1. In a bowl mix gram flour, semolina, all purpose flour and baking powder and sieve them twice.
2. Take unsalted butter in a big bowl and melt it. 
3. Add sugar into butter and mix it well for about 3-4 min. so that mixture become light and fluffy.
4. Now add flour mixture to butter mixture and knead them together to make a smooth dough.
5. Grease tray with oil. 
6. Take small portion of dough and make a round ball, press ball lightly with your palm.
7. With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
8. Make more nan khatai in the same manner and keep them in tray at appropriate distance as their size increases on getting baked.
9. Now preheat oven at  375 degree Fahrenheit.
10. Put the tray into oven for about 15 min. or until nan khatai are lightly gold brown.
11. Now remove the tray from oven and let the nan khatai cool down.
12. Serve it with coffee or tea.

Eggless Black Forest Cake

Preparation Time : 30 min.

Baking Time : 45 min.
Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Ingredients For Chocolate Sponge Cake :

Maida : 1 cups

Unsalted Butter : 1/4 cup

Condensed Milk : 1/2 cup

Aerated cola : 100 ml

Sugar : 1/4 cup
Coca Powder : 2-3 tbsp

Baking Powder : 1/2 tsp

Baking Soda : 1/2 tsp

Vanilla Extract : 1-2 tsp

Ingredients For Cream Icing :

Cream : 3 cup

Confectioner Sugar : 1.5 cup

 Ingredients For Decoration :

Cherry : 10-12 (6 chopped)

Chocolate Bar : 1

 Method For Chocolate Sponge Cake :

1.  Sieve maida, baking powder and baking soda together and keep aside.

     2. Take sugar and butter in a bowl and beat them until mixture becomes fluffy.
     3. Add condensed milk and beat again for 3-4 min.

     4. Add vanilla extract and mix well.

      5. Add aerated cola and maida mixture gradually and beat after each addition.
      6. Pour the batter in a greased and dusted baking pan.
      7. Pre-heat oven at 350 degree Fahrenheit.
      8. Place the pan in oven and bake it for 45 min.
      9. Take a tooth pick and poke it to check whether it comes out clean or not, if not then bake it for another 5-10 min.
     10. Turn off the oven.
     11. Eggless chocolate sponge cake is ready. Let it cool down and invert the pan over plate or tray to unmould the cake.

Method For Chocolate Flakes/ Shavings/Curls:

  

1. To prepare chocolate flakes, keep the chocolate bar with the wrapper on it, on the outer surface of  the hot oven so that it melt slightly and become soft.
2. Cool in the fridge but do not make it too hard.
3. With the help of potato peeler scrap the back of chocolate bar to get flakes.
4. To get small flakes simply grate the chocolate.
5. Keep the flakes in the freezer for half an hour to harden.

Method For Cream Mixture :

1. Add confectioner sugar to chilled cream and beat them carefully till it become thick.
2. Be careful not to over beat the cream. 
3. Keep refrigerated till use.

For Assembling The Cake : 

1. Cut the cake into two layers horizontally. 
2. Spread 2-3 tbsp of beaten cream on one piece of cake.
3. Put chopped cherries on the cream and cover these with the other piece of cake.
4. Cover the cake completely with cream on all sides and the top. 
5. Level top and sides with a broad knife. 
6. Make a border on the edges by piping swirls of cream. 
7. Place a cherry on each swirl. 
8. Put chocolate flakes to the side and small flakes to the centre of the cake. 
9. Serve chilled.

Baklava

Preparation Time : 30 min.

Baking Time : 30 min.
Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Serving : makes 24 portion

Ingredients :

For Baklava :

Phyllo Dough : 20 sheets

Unsalted Butter : 1/2 cup, melted

Walnut : 1/2 cup

Almond : 1/2 cup

Pistachios : 1/2 cup

Coconut Powder : 1/2 cup

Cardamon Powder : 1/ tsp

Sugar : 1/3 cup

For Syrup :

Sugar : 3/4 cup

Water : 1/2 cup

Cinnamon Stick : 1 inch piece

Lemon Juice : 1 tea spoon

For Garnishing : 

Pistachios :  1 tbsp, sliced

Method :

1. Thaw the phyllo dough according to manufacturer's directions. When thawed, roll out the phyllo dough sheets and cut the sheets according to the size of your baking pan (Sheets should fit inside the pan). Cover the sheets with damp towel to keep it from drying out.
2. Lightly grease a baking pan. I used 8x8 baking pan.
3. Process or chop nuts in small size. Combine all nuts, sugar and cardamon powder together. Keep aside.
4. Now place a phyllo dough sheet in greased baking pan. With the help of pastry brush, brush sheet with melted butter. Repeat it 7 times until it is 8 sheet thick, each sheet being brushed with melted butter.
5. Place a thin layer of nut mixture over it. 
6. Cover it with 2 more phyllo dough sheets, brushing each sheet with butter.
7. Continue to repeat nut mixture and two buttered sheets of phyllo dough untill all nut mixture is used up. Top layer should be 8 phyllo sheets thick, each being individually buttered.
8. Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown.
9. While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
10. Spoon the cooled syrup over the hot baklava. Garnish with some finely crushed pistachios of desired and let it cool for at least 4 hours.

Tips :

1.  You can use combination of nuts of your choice.

 

Eggless Vanilla Sponge Cake

Preparation Time : 20 min.

Baking Time : 45 min.
Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Ingredients :

Maida : 2 cups

Unsalted Butter : 1/2 cup

Condensed Milk : 1 cup

Milk : 1 cup

Sugar : 1/2 cup

Baking Powder : 1 tsp

Baking Soda : 3/4 tsp

Vanilla Essence : 1 tsp

Cashews (chopped ) : 1/4 cup

Raisins : 1/4 cup

Method :

1. Sieve maida, baking powder and baking soda together and keep aside.
2. Take sugar and butter in a bowl and beat them until mixture becomes fluffy.
3. Add condensed milk and beat again for 3-4 min.
4. Add vanilla essence and mix well.
5. Now add sieved maida mixture and mix gently.
6. Now keep on adding milk until batter gets dropping consistency. 
7. Add cashews and raisins to it and mix well.
8. Pour the batter in a greased and dusted baking pan.
9. Pre-heat oven at 350 degree Fahrenheit.
10. Place the pan in oven and bake it for 45 min.
11. Take a tooth pick and poke it to check whether it comes out clean or not, if not then bake it for another 5-10 min.
12. Turn off the oven.
13. Eggless vanilla sponge cake is ready. Let it cool down and invert the pan over plate or tray to unmould the cake. Cut in the pieces and serve it.
    

Eggless Coconut Cookies

Preparation Time :  30 Min.
Complexity : Medium

Ingredients  :

Maida : 1 Cup

Shredded Coconut : 1 Cup

Powdered Sugar : 1/2 Cup

Unsalted Butter : 1/2 Cup

Baking Powder : 1/2 Tea Spoon

Milk : 2 Table Spoon

Method  :

• In a bowl mix maida and baking powder and sieve them twice.
• Put unsalted butter in a bowl and melt it.
• Add sugar to butter and mix it well for about 3-4 min. so that mixture becomes fluffy.
• Now add maida to butter - sugar mixture and mix it well .
• Now add shredded coconut and knead it to make a dough.
• If mixture seems very dry then add 1-2 table spoon of milk to it.
• Grease tray with oil.
• Take small portion of dough in your hand and make round ball, press lightly with your palm.
• Make more cookies in the same manner and keep them on tray at appropriate distance as their size increases on getting baked.
• Now preheat your oven at 180 degree C or 356 degree F.
• Put the tray in oven for about 15 min.
• Now check the cookies that it has turned light brown from upper surface and dark brown from lower surface. If not then bake them for another 5 min.
• Now remove the tray from oven and let them cool down.
• Now your coconut cookies are ready to serve.

Eggless Almond Cookies

Ingredients:

All purpose flour(Maida) : 2 cup
Baking Powder                : 11/2 tea spoon
Crushed Almond              : 1 cup
Unsalted Butter                 : 3/4 cup
Sugar                                : 3/4 cup
Milk                                  : 2 table spoon
Whole Almonds                : 15-20

Method :

• In a bowl mix Maida and Baking Powder and sieve them twice.
• Chop whole almonds vertically into two pieces.
• Take unsalted butter in a big bowl and melt it. 
• Add sugar into butter and mix it well for about 3-4 min. so that mixture become fluffy.
• Now add maida into butter mixture and keep mixing it until it becomes smooth.
• Now add milk and crushed almond into the mixture and knead it to make a dough.
• Grease tray with oil. 
• Take small portion of dough and and make a round ball, press ball lightly with your palm.
• Fix half chopped almond at center of cookies and keep it in tray.
• Make more cookies in the same manner and keep them in tray at appropriate distance as their size increases on getting baked.
• Now pre-heat oven at 180 degree centigrade or 356 degree Fahrenheit.
• Put the tray into oven for about 15-20 min.
• Now check the cookies that it has turned light brown from upper surface and dark brown from lower surface. If  not then bake them for another 3-5min. 
• Now remove the tray from oven and let the cookies cool down.
• Now your almond cookies are ready to serve.