Eggless mawa cake

Ingredients

• 400 ml condensed milk
• 200 gm mawa/khoya
• 200 ml milk
• 50 gm unsalted butter melt before measuring
• A pinch of salt
• 1 ½ cups plain flour
• ½ cup wholemeal aata
• 1 tsp baking powder
• ½ tsp baking soda
• 2 green cardamoms peeled and powdered
• a generous pinch of saffron soaked in 2 tbsp. warm milk

Instructions

• Preheat the oven to 180 C / 350 F. Grease a 6 inches cake pan with some butter.
• Grate the mawa and mix into the melted butter.
• Add the milk,condensed milk and whisk till smooth with a wire whisk.
• Sift the flour after adding baking powder &baking soda (and salt if using).
• Add the sifted flour-baking powder into the mava-butter-milk mixture and fold in gently, the mixture should resemble fritters or pakora batter in consistency, if required add more milk/flour to achieve the consistency.
• Add the cardamom powder and stir gently.
• Pour into the prepared cake pan and bake for 40-50 minutes(at 170 degree C) or till a knife tip comes out clean.
• Let it cool completely and turn the pan upside down on a large plate and tap slightly on the bottom of the pan to unmould the cake.
• Cut into wedges or squares as desired.

  

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Energy Bars - eggless- gluten free

 

A different take on the traditional cookie – these bars are made of nuts and dried fruits. Other than the dates, you can substitute any of the ingredients to match your preferences.

 

Ingredients:  

1 cup dates, pitted 

 

1 dried fruit 

 

1 cup nuts 

 

Preparation:  

Use a food processor to blend all the ingredients together. 

 

After the ingredients are fully mixed, spread the mix on a surface covered with plastic wrap and leave in the fridge for 3 hours. 

 

Once the mixture has cooled and solidified, you can take it out of the fridge and cut it into any size and shape you desire. 

 

You can try the following combos: almonds & cherries, pecans & cranberries, apples & walnuts.

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Eggless Ragi cupcake

INGREDIENTS

 ragi pdr 1 cup

wheat flr/ atta  1/2 cup

cocoa pdr  1/2 cup

sugar pdr 1/2-3/4 cup as per taste

baking pdr 1 tsp

baking soda  1/2 tsp

melted butter 1/4 cup

baking pdr   1/4 tsp

butter milk 1 cup OR curd 1/2 cup mixed with water to get 1 cup

vanilla essence  1 tsp

METHOD

grease muffin cups

pre-heat oven to 200 deg 

sieve the dry ingredients well 

mix 1/4 cup butter to buttermilk to form a  smooth mixture

add the dry ingredients little at a time fold well, till it forms a smooth mixture

at last add vanilla essence, mix well

fill 3.4 of muffin cups bake for roughly 30 minutes

it depends on your oven size, voltage, keep a watch till rises well and gives a nice aroma

test by poking with a knife in the center, if it comes out clean, then take it off to cool.

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Apple Crisp - eggless

Ingredients :  

 

Apple - 6 (peeled and sliced thin) 

 

Lemon juice - 2 tbsp. 

 

All-Purpose flour - 2 tbsp. 

 

Granulated sugar - 1/2 cup 

 

Ground cinnamon - 1 tsp. 

 

Rolled oats - 3/4 cup 

 

Brown sugar - 1/2 cup 

 

All-Purpose flour - 1/2 cup (for the topping) 

 

Unsalted butter - 1/2 cup (diced) 

 

Salt - 1 tsp. 

 

 

Method  

 

Preheat the oven to 375°F (190°C). Butter an 8-inch square or an 8x11-inch baking dish, and set it aside. 

 

In a medium bowl, add the oats, brown sugar, 1/2 cup flour, butter, and 1/2 teaspoon salt. Use a fork to mix everything together until it resembles small crumbs. Place in the fridge while you make the apple filling. 

 

In a large bowl, mix the apple slices, granulated sugar, lemon juice, 1/2 teaspoon salt, and 2 tablespoons of flour. 

 

Pour this mixture into the prepared baking dish and spread it into an even layer. 

 

Evenly cover with the chilled crumb topping. 

 

Bake until the apples are cooked through and the top is golden brown and set - about 30 minutes. 

 

Remove from the oven and allow to cool for around 10 minutes before serving.

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Egg-less Papaya, Banana & Coconut Muffins

Ingredients

• Flour - 1½ cups (use all-purpose and whole-wheat flours in any ratio)
• Baking powder - 1 tsp
• Baking soda - 1 tsp
• Salt - ½ tsp
• Papaya - ¾ cup, very ripe, mashed or pureed
• Banana - ¾ cup, very ripe, mashed or pureed
• Sugar - ¾ cup
• Vegetable oil - ½ cup
• Vanilla extract - 1 tsp
• Coconut flakes - ⅓ cup plus a little extra for topping the muffins

Method-

1. Pre-heat the oven to 375 deg.F. Line a 12-cup cupcake pan with paper liners. Set aside.
2. Take the flour, baking powder, baking soda and salt in a bowl. Whisk well to combine. Set aside.
3. In a medium bowl, combine the mashed papaya, banana, sugar, oil and vanilla extract. Whisk well to combine.
4. Tip in the dry ingredients and mix till just combined. Gently fold in ⅓ cup of coconut flakes.
5. Scoop batter into the prepared cupcake pan. Top each portion with some coconut flakes. Gently tap the pan on the counter-top to level the batter and get rid of any air bubbles.
6. Bake for 20 minutes or till a toothpick inserted in a muffin comes out clean. Remove from oven and cool in pan for 5 minutes. Transfer muffins to a wire rack to cool completely. Store in an airtight container at room temperature for a day or up to 3-4 days in the fridge.

Notes:

1. Use very ripe papayas and bananas in this recipe for best results. Mash the fruits well with a fork or puree in a blender before using in the recipe.
2. These muffins are egg-less and neither do they have any butter in them. You can use all-purpose flour, wholewheat flour or a combo of both. They can be eaten as dessert, snack or even a quick breakfast.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement