BLUEBERRY SAUCE

 

Ingredients:

1/2 cup blue berries

4-6 tsp sugar or as per taste

1 tsp corn starch dissolved in 2 tbsp water

1/2 lemon juice

1 cup water

Method:

1. In a medium saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir frequently, and bring to a boil.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat .
5. If you want a clear sauce then crush the berries with the help of a blender and strain the sauce through a strainer.
6. This sauce can be used over pancakes, cheesecakes,  waffles and to make blueberry icing or blueberry ice cream.

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BLUEBERRY MUFFINS

 

Ingredients:

1 cup maida(refined flour)
4 eggs
1 cup coaster sugar
1/2 tsp baking powder
5-7 drops vanilla essence
1 cup or 100 gms refined oil
100 gms. blue berries

Method:

1. Sieve maida along with baking powder two to three times.
2. Switch on the oven (OTG) for preheating at 200* CG or 400* F.
3. Break the eggs in a bowl and beat them with a blender.
4. Mix oil and sugar and blend it till the sugar dissolves completely.
5. Mix beaten eggs mixture with oil sugar mixture.
6. Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
7. When the batter is ready add essence and mix with light hand. Dust blue berries with some maida(flour) and add them to the prepared batter and mix .
8. Grease the muffin molds with some oil, and pour in the cake batter.
9. Bake the muffins for 5 minutes at 180*CG or 350*F and and after that for 15-20 minutes at 150* or 300* F. 10.Check it with knife if these are not baked completely then bake them for 5 more minutes.
10. Let them cool and then bring them out of the moulds and the muffins are ready to be served.   

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BLUE BERRY FROSTING

 

Ingredients:

15-20 blue berries

2 tbsp sugar

1/2 lemon juice

1 cup whipping cream

Method:

1. Add sugar and lemon juice to blue berries then add 1/2 cup of water and cook for 5-10 minutes on low flame till the sugar dissolves and berries are crushed completely .
2. Let it cool completely then blend it in a blender and strain through a sieve. 
3. Whip the cream in a bow using a whisk or electric beater  till you get soft peaks then add the prepared sauce and mix well.
4. Blue berry frosting is ready to be used. 
5. You can use it to dress muffins,cakes ,waffles etc.

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WALNUT CAKE

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 15

Ingredients:

1 cup maida(refined flour)            

4 eggs

1 cup coaster sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
5-7 drops vanilla essence
1 cup or 100 gms refined oil
a handful of walnuts 
butter paper in the shape of baking tray (optional)


Method:

1.Sieve maida along with baking powder,salt and baking soda two to three times.
2.Switch on the oven (OTG) for preheating at 200* CG or 400* F.
3.Break the eggs in a bowl and beat them with a blender.
4.Mix oil and sugar and blend it till the sugar desolves completely.
5.Mix beaten eggs mixture with oil sugar mixture.
6.Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
7.When the batter is ready add essence and mix with light hand.
8. coat the walnuts with 1 tsp of maida by dusting dry maida on walnuts. 
9.Grease the baking dish,set the butter paper in it and pour half of the cake batter. Now spread the walnuts coated with maida and then pour rest of the batter.spread some more walnuts coated with maida on top of tthe cake. 
10.Bake it for 10 min.s at 180*CG or 350*F and and after that for 25-30 minutes at 150* or 300* F.
11.Check it with knife if it is not baked completely then bake it for 5 more minutes.
12.Let it cool and then bring it out of the container and the cake is ready to be served.  

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CHOCOLATE AND VANILLA ZEBRA CAKE

Ingredients:

1.5 cups all purpose flour
4 eggs
1.5 cup Sugar
a pinch of Salt
1 tsp vanilla essence
1.5 cup oil
1/2 tsp baking powder
1/4 tsp baking Soda
2 tbsp. cocoa powder
 
Method:

1. Sieve maida along with baking powder,baking soda and salt two to three times.
2. Switch on the oven (OTG) for preheating at 180* C or 350* F.
3. Break the eggs in a bowl and beat them with a blender.
4. Mix oil and sugar and blend it till the sugar desolves completely.
5. Mix beaten eggs mixture with oil sugar mixture.
6. Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
7. When the batter is ready add essence and mix with light hand.
8. Divide the whole batter into two equal parts.
9. Take the cocoa powder in a bowl and add  batter from one bowl and mix well to combine.
10. Keep big tablespoons for vanilla and chocolate batter.
11. Grease the cake pan with butter and dust with flour and remove the excess flour by tapping the pan.
12. Add two tablespoons of vanilla batter in the centre of the pan then add two tablespoons of chocolate batter.
13. Likewise add the whole batter till you finish the batter.
14. Bake it for 10 minutes at 180*CG or 350*F and and after that for 25-30 minutes at 150* or 300* F. Check it with knife if it is not baked completely then bake it for 5 more minutes.
15. Let it cool and then bring it out of the container and the cake is ready to be served.

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EGGLESS BLACK FOREST CAKE

Preparation time : 1 hour
Cooking time : 40 minutes
Serves: 10-12

Ingredients:

1 cup all purpose flour (maida)
3 tbsp coco powder
3/4 cup powdered sugar
1.5 cup sofit chocolate flavored soya milk
3/4 cup refined oil or unsalted butter, at room temperature
1 tsp  vanilla essence
1 tsp baking powder
1/2 tsp baking soda
1 tsp vinegar
2 tbsp powdered sugar dissolved in 3-4 tbsp water or syrup of cherries
3 cup sweetened non dairy whipped cream
1 can cherries to decorate
chocolate shavings to sprinkle on the cake.



Method:

1. Pre-heat the oven at 180 C.
2. Sift the flour,coco powder,baking soda and baking powder together in a bowl.
3. In another bowl, mix butter/oil and powdered sugar  using a whisk or blender.
4. Add soya milk and vanilla essence to the creamed mixture and mix until well combined.
5. Add the all purpose flour  mix in to the above mixture and use cut and fold method to make a batter or thick consistency without any lumps.
6. FInally, add vinegar and fold in gently.
7. Pour the mixture into a greased pan and lightly tap on the kitchen counter to remove any air bubbles.
8. Keep the pan in the oven first for 10 minutes at 180 C and then at 150 C for 30 minutes.
9. Ckeck with the help of a knife if it comes clean then it is done,now remove it from oven and let it get cool.
10. Cut the cake into three slices using a sharp knife.
11. Take the bottom layer and spread the cherry syrup all over then spread a layer of whipping cream.
12. Now place some de-seeded cherries and cover this layer with another slice of cake.
13. Repeat step 11 and 12 .
14. Now after placing the final layer cover the whole cake with whipped cream.
15. Decorate the cake with whipped cream using a pipping bag and a star nossel.
16. Place some cherries on the top and cover the center with chocolate shavings.

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NO BAKE WOOD LOG BISCUIT CAKE

Ingredients:

20 Marie biscuits
¾ cup butter, softened to room temperature
2 tbsp milk
¼ cup icing sugar (or powdered sugar)
2 tbsp unsweetened cocoa powder
2-3 drops of vanilla extract (optional)

Method:

1. Place the softened butter in a bowl and add the icing sugar,milk and cocoa powder along with vanilla extract (if using).
2. Mix thoroughly until you get a soft mixture like frosting.
3. Take about 1 tsp of the chocolate frosting and spread over the Marie biscuit.
4. Take the second biscuit and repeat the same process until you have a long biscuit stack with chocolate frosting in between.
5. Smear the remaining chocolate frosting all over the biscuit tower generously.
6. Refrigerate this biscuit tower for approximately 2 hours or overnight.
7. Take it out and lay down on a cutting board.
8. Use a fork to create lines over the chocolate log to resemble the lines on a wooden log.
9. Cut slightly diagonally to get your log cookies, the biscuits would be soft by then.
10. Serve immediately or keep chilled until ready to serve.

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EGGLESS CAKE USING SWEET BUTTERMILK

Preparation time: 10 minutes

Cooking time : 40 minutes

Serves: 6

Ingredients:

1 cup all purpose flour (maida)
1/2 cup powdered sugar
1 cup sweet buttermilk
3/4 cup refined oil or unsalted butter, at room temperature
1 tsp  vanilla essence
1 tsp baking powder
nuts of your choice (optional)

Method:

1. Pre-heat the oven at 180 C.
2. Sift the flour and baking powder together in a bowl.
3. In another bowl, mix butter/oil and powdered sugar  using a whisk or blender.
4. Add buttermilk and vanilla essence to the creamed mixture and mix until well combined.
5. Add the all purpose flour  mixed with baking powder in to the above mixture and use cut and fold method to make a batter or thick consistency without any lumps.
6. Finally, add the nuts and fold in gently.
7. Pour the mixture into a greased pan and lightly tap on the kitchen counter to remove any air bubbles.
8. Keep the pan in the oven first for 10 minutes at 180 C and then at 150 C for 30 mi0nutes.
9. Check with the help of a knife if it comes clean then it is done,now remove it from oven and serve hot.

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LOW FAT EGGLESS TUTI FRUTTI CAKE

Preparation time: 10 minutes

Cooking time: 30-40 minutes

Serves: 10

Ingredients:

1 cup maida (all purpose flour)

1/2 cup powdered sugar

1/2 cup curd

1/4 cup refined oil or butter

1/4 tsp vanilla essence

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup tuti frutti (green, red, yellow) / candied fruits

Method:

1. Pre-heat the oven at 180 C.
2. Grease a baking dish with some butter or oil and dust with flour.Keep aside.
3. Sieve together all purpose flour,baking powder,baking soda in a bowl  
4. Add three fourth of the tuti frutti to it and mix well.
5. In another bowl mix rest of the ingredients i.e. curd,sugar ,oil and vanilla essence, mix well till the sugar is completely dissolved.
6. Now gradually mix dry ingredients with wet ingredients using cut and fold method.
7. If the mixture is dry you can add 1/4 cup of milk to the batter.
8. Now Put the mixture in the baking dish and top it with the remaining tuti frutti. 
9. Bake in the pre-heated oven for 30 minutes on 180 C.
10. Check after 30 minutes with a knife if it comes out clean then its o.k. otherwise bake it for 5-10 more minutes as required.

Contributed by:

Ayushi Singla 

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EGGLESS CAKE IN MICROWAVE

Preparation time:5 minutes
Cooking time: 5-10 minutes
Serves: 8

Ingredients:
12 tbsp all purpose flour (maida)
2 tbsp powdered sugar
5 tbsp refined flour
1.5 tsp baking powder
1 tsp meetha soda
200 gms milk maid
1 tsp lemon juice
150-200 ml limca or liquid soda

Method:

1. Grease a silicon or glass mold with little oil or butter and keep aside.
2. Sieve maida along with baking powder and baking soda in a bowl and add powdered sugar to it.
3. Mix all the wet ingredients in another bowl and gradually add the flour mixture in it by using cut and fold method.
4. Make sure there aren't any lumps in the batter.
5. Check the consistency of the batter and if required add some more soda or limca to get a coating consistency.
6. Transfer the mixture in the silicon mold and keep it in microwave on normal mode at high temperature for 5 minutes.
7. If you want to get a it browned then keep it on convection mode at 180 C for 5-10 minutes.

Note:

1. If you are not going to make it brown from the top then you can use a plastic mould as well.As on convection mode it is not safe to use a plastic container.

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EGGLESS WALNUT CAKE

Preparation time: 10 minutes

Cooking time : 40 minutes

Serves: 6

Ingredients:

1 cup all purpose flour (maida)
1/2 cup powdered sugar
1 cup  soya milk
3/4 cup refined oil or unsalted butter, at room temperature
1 tsp  vanilla essence
1 tsp baking powder
1/2 cup  walnuts

Method:

1. Pre-heat the oven at 180 C.
2. Sift the flour and baking powder together in a bowl.
3. In another bowl, mix butter/oil and powdered sugar  using a whisk or blender.
4. Add soya milk and vanilla essence to the creamed mixture and mix until well combined.
5. Add the all purpose flour  mixed with baking powder in to the above mixture and use cut and fold method to make a batter or thick consistency without any lumps.
6. FInally, add the walnuts and fold in gently.
7. Pour the mixture into a greased pan and lightly tap on the kitchen counter to remove any air bubbles.
8. Keep the pan in the oven first for 10 minutes at 180 C and then at 150 C for 30 minutes.
9. Ckeck with the help of a knife if it comes clean then it is done,now remove it from oven and serve hot. 

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EGGLESS SPONGE CAKE RECIPE

Preparation time: 10 minutes

Cooking time : 40 minutes

Serves: 6

Ingredients:

1 cup all purpose flour (maida)
1/2 cup powdered sugar
1 cup  milk powder                                                                    
1 cup  milk
3/4 cup refined oil or unsalted butter, at room temperature
1 tsp  vanilla essence
1 tsp baking powder
1/2 cup  tutti frutti (or chopped nuts) (optional)

Method:

1. Pre-heat the oven at 180 C.
2. Sift the flour and baking powder together in a bowl.
3. In another bowl, mix butter/oil, powdered sugar, and milk powder together useing a whisk or blender.
4. Add milk and vanilla to the creamed mixture and mix until well combined.
5. Add the all purpose flour  mixed with baking powder in to the above mixture and use cut and fold method to make a batter or thick consistency without any lumps.
6. FInally, add the tutti frutti or the nuts and fold in gently.
7. Pour the mixture into a greased pan and lightly tap on the kitchen counter to remove any air bubbles.
8. Keep the pan in the oven first for 10 minutes at 180 C and then at 150 C for 30 minutes.
9. Ckeck with the help of a knife if it comes clean then it is done,now remove it from oven and serve hot. 

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EGGLESS BISCUIT CAKE

Ingredients:
2 packs parle g biscuits , powdered
1 pack hide and seek biscuits powdered
2 tbsp sugar powder
5 drops vanilla essence
1/2 tsp fruit salt (eno)
150 to 200 ml milk

1 tbsp oil (optional)
butter for greasing
plain flour (maida) for dusting

Method:

1. Combine the biscuit powder, sugar powder, fruit salt and sieve 2 times.
2. Transfer in a bowl, add vanilla essence and slowly add 150 ml milk and 1 tbsp of oil to the sieved mixture while whisking continuously.
3. Add more milk if required to form a batter of pouring consistency.
4. Pour into a greased and dusted microwave safe bowl and microwave on high for 4-5 minutes.
5. Cool and unmould and cut to pieces and serve.

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CHOCOLATE CAKE OR BROWNIE

Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 25-30

Ingredients :

2 cups all purpose flour (maida)

2 cups sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda                                                     

1 teaspoon salt

1 teaspoon espresso powder (powdered coffee can also be used instead)

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

Method:

1. Preheat oven to 350º F or 180 ºC. Prepare 2 baking dishes of the desired shape by buttering and lightly flouring.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl.
3.  Whisk through to combine and stir until combined well.
4. Add milk, vegetable oil, eggs, and vanilla essence to flour mixture and mix together with the help of a blender  until well combined.
5. Now carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
6. Distribute cake batter evenly between the two prepared baking dishes. Bake for 30-35 minutes on 180ºC , until a toothpick or cake tester inserted in the center comes out clean.
7. Remove from the oven and allow to cool for 10 minutes now cut into shape of your choice and serve as it is or along with ice-cream.

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SPONGE CAKE

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 15

Ingredients:

1 cup maida(refined flour)            

4 eggs

1 cup coaster sugar
1/2 tsp baking powder
5-7 drops pineapple or vanilla essence
1 cup or 100 gms refined oil
butter paper in the shape of baking tray (optional)


Method:
1.Sieve maida along with baking powder two to three times.
2.Switch on the oven (OTG) for preheating at 200* CG or 400* F.
3.Break the eggs in a bowl and beat them with a blender.
4.Mix oil and sugar and blend it till the sugar desolves completely.
5.Mix beaten eggs mixture with oil sugar mixture.
6.Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
7.When the batter is ready add essence and mix with light hand.
8.Grease the baking dish,set the butter paper in it and pour in the cake batter.
9.Bake it for 10 minutes at 180*CG or 350*F and and after that for 25-30 minutes at 150* or 300* F. 10.Check it with knife if it is not baked completely then bake it for 5 more minutes.
11.Let it cool and then bring it out of the container and the cake is ready to be served.  

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