VEGAN PUMPKIN CHOCOLATE CAKE

Ingredients: 1 1/2 cup powdered sugar 1/3 cup oil 1/2 cup pumpkin puree

3/4 cup water or plant based milk 2 cups whole wheat flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon powder 1/4 tsp clove powder 2 tbsp cocoa powder 1/4 cup pumpkin seeds 1/3 cup choco chips

Method Mix together pumpkin puree, oil and sugar. Sift together flour, cinnamon powder, clove powder, baking soda, baking powder, salt. Add milk and make smooth batter. Divide the batter in 2 equal parts. Add cocoa powder in one part and mix. Pour batter in 6 inch pan one after the other. Sprinkle pumpkin seeds and choco chips. Bake at 180° degree Celsius for 35 -40 minutes slice and enjoy

EGGLESS WHOLE WHEAT CHUNKIE COOKIES

 INGREDIENTS 

1 tbsp flaxseed powder 

1 tsp coffee

3  tbsp water

1/2 cup softened butter

1 cup powdered sugar

1 cup Whole wheat flour (Atta)

1/3 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1-2 tbsp water

2 tbsp choco-chips

handful chopped dark chocolate

METHOD

Soak 1 tbsp flaxseed in 2 tbsp water and set aside

In other bowl, dissolve 1 tsp coffee in 1 tbsp hot water

Beat together sugar and butter till pale and light in colour

Add dissolved flaxseed and coffee concoction to it

Add sifted flour, baking soda and salt. Mix it

Add 1 tbsp water to make dough, if required add more water.

Add choco chips

Cover and keep it in fridge for 30 minutes.

Scoop out the dough using scooper

Top with more choco-chips and piece of dark chocolate as shown in the video above.

Bake at 180 degree celsius for 10 minutes.

Let it cool down completely and enjoy!!

WHOLE WHEAT VEGAN CAKE

 INGREDIENTS

 For Thandai powder:

2 tbsp almond

2 tbsp cashews

2 tbsp  pista

2 tbsp chironji

1.5 tbsp fennel seeds (saunf)

2 tbsp melon seeds (magaz)

2 tbsp poppy seeds (khus-khus)

2 tsp cardamom powder (elachi powder) or 6-8 cardamom pods

1 tsp cinnamon powder (dalchini)

grated nutmeg (jaifal)

few strands of kesar

 For Cake Batter:

2 cups whole wheat flour

 1+1/3 cup sugar

1/2 cup oil

2 tsp baking powder 

1/2 tsp baking soda

1/4 cup thandai powder

2 tbsp gulkand

1 + 1/3 cup warm water or plant based milk

1/2 tsp salt

For Glaze:

1 cup white chocolate 

1 tbsp oil

METHOD 

Make thandai powder using all the ingredients mentioned under it.

In a bowl, sift together flour, add baking powder, baking soda, salt and thandai powder.

In other bowl, beat together sugar and oil. Add gulkand.

Add dry ingredients to it.

Mix well by adding water little by little

Transfer the batter in greased bundt
cake tin. 

Bake at 180 degree celsius for 30-35 minutes or till skewer comes out to be clean.

Let it cool down completely. 

Pour melted chocolate over bundt cake

WHOLE WHEAT SAVOURY BISCUITS

 INGREDIENTS

 1 cup whole wheat flour (Atta)

1/4 cup semi-solid ghee

1/4 cup sugar

1 tsp salt

1/2 tsp baking powder 

1/4 tsp baking soda

1/4 cup milk

METHOD

 In a bowl, mix together atta, baking soda, baking powder and sugar. Set aside.

Whisk together sugar and ghee.

Now add dry mix in the wet ingredients.

Crumble the dough using fingertips

Add milk gradually, combining the dough together. 

Rest dough in fridge for 10-15 minutes.

Roll the dough thin and using cookie cutter give it round shape.

Prick the biscuits using toothpick.

Bake in pre-heated oven for 10 minutes.

Let it cool down and enjoy these crunchy biscuits.

WHOLE WHEAT VEGAN CHRISTMAS CAKE

INGREDIENTS

FOR SOAKING

1 cup orange juice

10-15 dates

8-10 apricots

1/4 cup mixed berries

1/4 cup tutti-fruity

 

FOR BATTER

1/4 cup cashews, almond and walnuts

1 & 1/2 cup whole wheat flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon powder 

1/4 tsp clove powder 

1/2 tsp ginger powder 

1/4 tsp nutmeg powder 

1/4 tsp salt

3/4 cup brown sugar

1/3 cup oil

1 cup warm water

 

FOR CARAMELIZING:

1/4 cup sugar

METHOD

1. Soak all the ingredients mentioned above (under for soaking) in orange juice/grape juice or mixed fruit juice. Add caramelize sugar in it. Set aside for 3-4 hours or overnight.

2. Dry roast cashews, almonds and walnuts.

3. In a pan, add 1/4 cup sugar and cook on low flame till it turns brown.

4. Sift flour with baking soda and baking powder, to it add cinnamon powder, clove powder, ginger powder, nutmeg powder and salt. Set aside.

5. In a separate bowl, mix together brown sugar and oil.

6. Add sifted flour, add 3/4 cup of soaked fruits and keep aside 1/4 for topping.

7. Add toasted nuts, and water gradually.

8. Transfer the batter in lined baking tray. Top with remaining soaked berries.

9. Bake at 180 degree celsius for 30-35 minutes or till skewer comes out to be clean.

10. Let it cool down and enjoy!

BANANA CHOCOLATE INDULGENCE CAKE

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

2 large or 3 medium sized banana

1 1/2 cup Atta (whole wheat flour)

1 cup sugar

1 tsp baking soda

1 tsp baking powder 

1 tsp cinnamon powder

1/2 cup cocoa powder 

1/2 cup oil 

1/3 cup warm milk

handful chopped chocolate and choco-chips

handful walnuts or pecans 

METHOD: 

Blend together sugar and banana. 

In a bowl, sift atta. 

Add baking soda, baking powder and cinnamon powder. 

 

 

Add oil in it.

Mix it.

Add banana puree gradually and keep mixing at the same time.

Add warm milk.

Transfer the in lined baking tray.  

Bake at 180 degree celsius for 30-35 minutes.

Let it cool down completely and enjoy!!

EGG-LESS MAWA CAKE / EGG-LESS PARSI CAKE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS 
1 cup whole wheat flour
1/2 cup softened butter
1 cup powdered sugar
1 cup instant homemade mawa / khoya
1 tsp baking powder

 

 

 

 

 

1/2 tsp baking soda
1/2 cup warm milk with few strands of saffron soaked
1 tbsp vinegar
1/2 roughly chopped nuts (almonds, cashews and pistachio)

 

 

 

 

 

METHOD
1. Make instant homemade khoya and keep aside to cool it completely.

2. Sift together flour, baking soda, baking powder and keep aside.

3. Beat together butter and sugar till creamy and light.

4.  Add soft homemade khoya. Whisk well till khoya is completely incorporated.

5. Add flour mix.

6. Add saffron soaked milk.

7. Add half of the nuts in batter and keep some for garnishing.

8. Pour the batter in greased cake tin

9. Bake at 180°C for 25-30 minutes or till skewer comes out to be clean.

10. Remove from the oven and let it cool down completely.

11. Before serving, warm for 20 seconds in microwave with warm milk.

BANANA BROWNIE

INGREDIENTS

3 small or 2 large bananas

1/2 cup powdered sugar

1/3 cup oil

1+1/4 cup dark chocolate

1 cup whole wheat flour (Atta)

1 tsp baking powder

1 tsp vanilla essence

1/2 cup milk

METHOD

Melt dark chocolate and set aside.

In a bowl or blender jar, blend together banana, sugar and oil. Make fine puree and set aside.

Sift together whole wheat flour and baking powder.

Add banana puree, vanilla essence and melted chocolate in atta mix.

Now gradually add milk, if required add more milk for right consistency.

Transfer the batter in lined baking tray.

Bake at 180 degree celsius for 25-30 minutes.

let it cool down completely.

slice and serve.

NUTELLA BROWNIE

Perfect brownie is one which has crisp crackly top, super fudgy center, chewy or gooey in all the right places.

I make different versions of brownie, like  walnut brownie, lava brownie and now this brownie with Nutella. 

You can make ample to dishes using Nutella like: chocolate pudding, Nutella filled pancake, Nutella flower cookies, Nutella filled cupcakes, Nutella ice-cream, Nutella doughnuts, Nutella no-bake cake. 

In this recipe I have not used dark chocolate at all, which is the main ingredient of brownie which helps in getting crackly top...instead I used Nutella to get that effect. Spreading Nutella on top of batter is MUST to get that effect. 

Topping Nutella over batter, not only gives the flaky top but also makes it super gooey from inside.

It's one of the simplest brownie to make with very less ingredients and that too when the outcome is perfect.


INGREDIENTS:
1 1/4 cup Nutella
1/3 cup  softened butter

1/2 cup powdered sugar
3/4 cup all purpose flour
2 eggs

METHOD
1. In a bowl beat together sugar and butter.

2. Add eggs and beat well.

3. Add 3/4 cup Nutella. Mix well.

4. Transfer in greased baking pan.

5. Now spread remaining Nutella on top and spread all over with light hands making sure not to mix it with batter. This is a very important step for flaky top.

6. Pop in pre-heated oven for 20-25 minutes or till skewer comes out to be clean at 180°C.

7. Slice and enjoy.....

 Pictorial:










1. Beat together sugar and butter.

2. Add eggs.

3. Beat well.













4. Add 3/4 cup of Nutella.

5. Add in flour.

6.Mix well.

7. Transfer in lined baking pan.

8. Top rest of the Nutella.

9. Swirl or spread like this. Bake at 180°C. for 20 -25 minutes or till skewer comes to be clean.

10. Mine was done in 20 minutes.

11. Slice.

12. So gooey from inside.

TUTTI-FRUITY CAKE

INGREDIENTS
1 1/2 cup all-purpose flour
1/2 cup softened butter or oil (I used canola oil)
1/2 cup tutti-fruity with raisins
1 cup powdered sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
1/4 cup milk
3 large eggs

METHOD
Coat tutti-fruity in 2 tbsp flour and keep aside. This process will not let tutti-fruity sink down.

Sieve together flour, baking soda and baking powder. Keep aside.


Beat sugar, vanilla essence and oil till combined well. Add egg one at a time and beat well. Add sifted flour in 3-4 batches mixing meanwhile. Add milk and mix well. Add flour coated tutti-fruity.


Mix well. Grease a loaf pan with butter or place parchment paper and pour in the batter.

Bake it at 180 degree Celsius for 30-35 minutes or till skewer comes out clean. Time may vary depending on the type of oven.

Slice and serve.


Pictorial:

1. Coat tutti-fruity in flour and keep aside.

2. Sift together flour, baking soda and baking powder.

3. Beat together sugar, oil and vanilla essence.

4. Add eggs and beat well.

5. Add flour in 3-4 batches.

6. Mix well.

7. Add milk and mix.

8. Now goes tutti-fruity.

9. Fold again.

10. In the greased loaf pan. Bake at 180 degree Celsius for 30-35 minutes or till skewer comes out clean from the center.

11. Baked!!

12. Slice!!

EGG-LESS NUTELLA GLAZED DOUGHNUTS/ EGG-LESS NUTELLA DONUT/EGGLESS DONUT

INGREDIENTS
2 1/2 cup all-purpose flour
2 tsp active dry yeast
3/4 cup fine powdered sugar
2/3 cup warm milk
2 tbsp melted butter or olive oil

For Nutella glaze:
1/2 cup Nutella
1/3 cup cream( I used Amul fresh cream)

METHOD
Dissolve sugar and salt in 1/3 cup warm milk, sprinkle yeast and set aside for 15-20 minutes to proof. 

In a deep large bowl, mix together flour, sugar. Add yeast milk, melted butter and rest of the milk. The dough will be sticky, mix it with the help spatula or greased hands. Cover it with cling film and keep in warm place for 1-2 hours or till it doubles in size.

If you are living in cold weather, pre heat oven for 10 minutes, switch it off and keep the bowl inside, the warm temperature of oven will help the dough rise fast.

Take out the dough, dust working slab with flour and roll the dough till 1/2 inch (1cm) thick. 

Using round cutter or bowl, cut the dough, use a small round cutter or cap of vanilla essence to cut the inner circle to give it dough shape.

Take a large plate or baking tray, sprinkle dough all over or spread aluminum foil and keep the round shaped doughnuts to rise again until doubles in size, this will take around 1 hour, you can keep in warm oven.

Once it doubles in size, heat oil in pan, preferably a small one to fry one doughnut at a time. Make sure the oil is medium hot, it should not be over hot or cold, else you will have failed results. Deep fry one doughnut at a time on medium flame, adjust the flame accordingly as and when required. Have a close watch while frying as it get fried very fast. Flip and fry from the other side, remove on absorbent paper. Let it come down to room temperature.

For glaze:
Mix together Nutella and cream. Whisk well until combined. If Nutella is not at room temperature, warm it for 10-20 seconds.

If glaze is too thick, add little bit more cream.

Dip doughnuts halfway into glaze and sprinkle crushed peanuts over it and enjoy.

1. Dissolve sugar and salt in warm milk, sprinkle yeast and set aside.

2. Mix flour and sugar.

3. Mix yeast.

 

4. Add melted butter.

5. Remaining warm milk.

6. Knead sticky dough with the help of spatula or greased hands.

7. It's done.

8. Cover with cling foil and keep in warm place for 1-2 hours.

9. Once it doubles in size, it's ready to roll.

10. Dust the flour on working slab.

11. Keep the dough.

12. Roll it to 1 cm thick.

13. Cut in round shape with cutter or using bowl.

14. Dip small cutter or cap of vanilla essence in flour to avoid sticking.

15. Cut the center with it.

16. It's done.

17. Peel off the remaining dough.

18. Keep it on tray with aluminum foil or butter paper on it. Make sure to keep each doughnut at good distance giving it space to raise.

19. Keep in warm place to rise again or till it doubles in size.

20. Deep fry on medium heat and flip, don't over fry on low flame out it will become hard.

21. Flip and fry.

22. It's done. Let it come down to room temperature.

For Glaze:

1. Mix Nutella and cream well.

2. Dip Nutella halfway in the glaze.

3. Garnish with roasted peanuts. Happy children's day!!