Eggless Chocolate Sponge Cake

The ultimate and the most cooked sweet dish in most homes is the Chocolate cake.... I know mom's are ultimate Divas when it comes to cooking them but however it is somewhat difficult to find a decent recipe for an eggless one.

Since most of bakery items involve eggs which helps bind the elements that go into it and ofcourse is a good rising agent... I would like to thank my mom for managing to find this recipe from some neighbourhood aunty long time back.... I like the eggless versions of cakes... it has a cleaner taste... at times if not cooked properly the cake gives out a very eggy essence which I am not really a big fan of.

So I know probably many of you wouldn't really want to go through a recipe of a cake... but for those who are looking for an eggless options... here the recipe to the rescue...

All you need is:

250 grams- Plain all purpose flour
1/2 cup- cocoa powder
1 level tsp- baking powder
1 level tsp- soda bicarbonate
1 cup- oil
1and half  cup- powdered sugar
1and half cup- milk
1and half cup- pepsi/coca cola
2 tsp- coffee

Procedure:

• First on a sheet of paper through a sieve mix the flour, cocoa powder, baking powder and soda bicarbonate.
• Run this mixture through the sieve at least 4 times so that all the dry ingredients are mixed properly
• In a deep dish or a mixing bowl pour oil, sugar and coffee and mix well.
• Add the sieved mixture to this bowl 1 cup at a time. Do not add the entire mixture at once, this will result in lumps... add 1 cup, if the mixture starts to dry out then add a bit of milk and pepsi and mix well.
• Repeat this process until the entire dry mix has been incorporated into the batter.... they key is to mix the batter well in good circular motion for atleast 5-7 mins to get that spongy cake...
• Pre heat over at 170 degrees, pour out the batter on the cake tin which has been well oiled and dusted in flour.
• Bake the dish for 40 minutes... ready to go.

Serve ,.... any which way you like.... You can make ganache and apply it as an icing... serve hot with icecream... or just gobble it up....

Foodie out as Somya stirs :)

Chocolate and Jelly Tart

Well Masterchef Australia is airing once again and its been a while since I tried this particular recipe .... I hate for not being able to come and update this section... but anyhow this is one of those time taking recipes so hold on...

One of my fav contestants is Audra.... she made this in one of the Invention Tests- originally this recipe is called Dark Chocolate Raspberry Tart with Cherry Port Jelly, but since I have some restrictive cooking- cant use gelatin and alcohol so I made my own version of it.

This ones called Chocolate Tart with Pineapple Jelly- I have also tried blueberry jelly but I prefer the pineapple one...

Surprisingly this one turns out to be quite light- even after seeing the amount of butter and cream- but one piece doesn't really hurt :D

All you need is-

For the Tart-
200 grams-plain flour (best part is you dont need an all purpose flour, which can be even more fattening)
2 tbsp- sugar
2 tbsp- cocoa powder
100 grams- butter (can be salted/ unsalted- if using unsalted then need to add pinch of salt)
Water to bind

For Ganache Filling-
100 grams- dark chocolate compound
1 cup- fresh cream

For Jelly-
One packet of Jelly (flavour of your liking)- cook as per instructions (I prefer REX brand)

Procedure:

• For the tart- first mix all the dry ingredients together- flour, sugar and cocoa powder, incorporate cold butter until mix is grainy in texture, then add cold water to form a tight dough. Wrap in cling film and refrigerate for 20 mins
• After 20 mins- roll out the pastry - not too thick nor thin, place on tart mould with removable base, make holes using a fork so that the tart doesnt rise to give an odd shape
• Bake for 15 mins at 200 degrees, then refrigerate for 10 mins (freezer), again bake for 10 mins till edges turn golden brown and base is dry, refrigerate again for 10 mins so that the base is cool and ready to use.
• Meanwhile break some dark chocolate compound, heat a skillet of water, on top of the boiling water place another skillet- put chocolate on that, direct heat will burn the chocolate and make it curdle so avoid that.
• Once the chocolate starts to melt, add cream or butter- whisk till you get a nice smooth texture of chocolate- let it simmer on flame till required, stir regularly to avoid curdling.
• Pour this hot chocolate ganache filling on the tart which has been baked, spread evenly on the base- refrigerate for 10 mins.
• Prepare jelly as directed on the pack, let it cool for a while, take jelly near the fridge- pour it on top of  the now cooled ganache filling and refrigerate. Once the jelly sets in... cut out a slice and its ready to eat...

Serve cool.... its not that difficult a recipe but has a few pressure  points-

• The pastry should be spread out evenly on the mould- gaping holes will result in leakage of the jelly
• Jelly should set in perfectly- excess water will make it a slush

Well hope my version works out great for whoever tries...

Foodie out!!

Biryani- Vegetarian

Love having biryanis on Sunday Afternoon? Here's my moms version of cooking it!

Veg Biryani
All you need is:

300gms Basmati Rice - cooked and kept aside to rest (do not overcook- should be just cooked, add 3/4 tsp salt while boiling)

For the vegetable masala:
100 gms French beans- Chopped
3 medium sized Carrots- Chopped
2 capsicum- Chopped
1 small cauliflower- deflowered
1 1/2 cup soy chunks- (boiled in hot water with salt)
3-4 medium sized Tomatoes- Chopped
Salt to taste
2 1/2 tsp Biryani Masala
Fresh Mint Leaves- Handful
10 tsp Ghee
1/2 tsp Turmeric Powder
1/2 tsp Red Chili Powder
1/2 cup milk

Biryani Masala:
10 no. - Cardamom
3inch- Cinnamon stick
1/4- Nutmeg
10-12 pcs- Cloves
2- Bayleaf
1and 1/2 tsp- Fennel seeds
8 no.- Peppercorns
1 and 1/2 tsp- Shahjeera
1/4- Mace
1 pc- Star anise

For the spices, first heat a skillet until warm, on low flame dry roast the ingredients mentioned above until crispy and take out on a plate to cool.
Once cool, grind the spices in a electric mixer or in a mortar and pestle until combined.

Method:

• In a large skillet heat 6 tsp of ghee, then add chopped tomatoes on high flame
• Saute add about 1/4 tsp salt, add turmeric powder and red chili powder- cook for a couple of minutes
• Continue cooking on  high flame till the ghee starts to separate from the tomatoes.
• After that add cauliflower, beans, carrots, capsicum and peas- saute for 5 mins on high flame.
• Add salt to taste, mix well, cover the dish and let it cook on simmer for about 10-15mins
• Remove the cover, add soy chunks, biryani masala and mint leaves and mix well. Turn the heat off.
• Next step is to separate the cooked rice in two different containers - in a low bottomed baking dish consecutively add rice and masala, form layers and mix well
• In the end add milk, cover the dish and bake in oven for 60mins at 220 degrees celcius.

All done and serve hot with raita!

Foodie Out!

Vegetable Au Gratin

Ok I really regret not being able to post anything for a while: stupid work pressures.... never mind...

I hope this recipe lifts up your spirits too as it does for me..

For those fancy dinners or you want to impress your parents or friends: this might do the trick!

Vegetable au Gratin
All you need is:

8-9 medium sized potatoes -boiled
4 medium sized carrots- chopped into cubes
100gms mushrooms- chopped
1/2 cup fresh peas
Salt to taste
1/2 tsp black pepper
1 1/2 tsp corn flour
4 tbsp butter
Cheese- as much as you like

Method:

• Peel and boil the potatoes
• Heat butter in a pan- add mushrooms and saute for about 3 mins
• Add carrots and peas, add salt and let everything cook
• Once the entire mixture is cooked, add mashed potatoes to it and pepper
• Along with this- mix the corn flour with about half cup water and add to the above mixture
• On a medium flame mix everything well.
• Preheat Oven and pour the entire mixture on a baking dish
• Generously add grated cheese on top
• Bake at 200 degree C for 15min at bottom level

All done... enjoy it with Toast and Butter!!

And for my non vegetarian friends- you can debone and mash fried fish and add it along with the mashed potatoes.... totally Yumm!!

Well hope you like this one...

Foodie Out!

Tango Corn

Hot and Sweet corn is readily available anywhere in the market nowdays.... but heres my version which is tangier and yummier... goes well with any white sauce based item.

Definitely another one of those five minute cook!!

Cooking Time: 5 mins

All you need is:
1 cup sweet corn
2 large tomatoes - finely chopped
1/2 tsp italian mixed herbs
Salt to taste
1/2 tsp red chili powder
2 tsp butter/ ghee
1 tbsp ketchup

Method:

• Heat butter in a low bottomed pan, add tomatoes
• Add salt, red chili powder and mixed herbs- mix well and let the tomatoes cook till it becomes like a paste (on simmer)
• Add the corn, and ketchup and 2 tbsp water, mix and cover the dish and let it cook on simmer for about 2 mins
• If you get a saucy consistency then consider it done

Enjoy it hot and piping...

Foodie out!!

Sticky Carrots

This one makes a great side dish along with pasta... its carrots with an italian twist... and guess what.. doesnt even take long to cook this!!

Cooking Time: 5 mins
All you need is:
6 carrots (nicely peeled, into 2inch long thin sticks)
1/2 tsp Salt
1/2 tsp mixed herbs (oregano, thyme, basil, rosemary) (go ahead and buy the store bought italian mixed herbs)
2 tsp cooking oil

Method:

• In a frying pan, heat oil, to this add the carrots, keep this on high flame
• Spread the carrots evenly along the surface of pan so that every piece gets equal heat
• Add the mixed herbs and let the carrots caremalise - carrots will get this beautiful golden tinge- still on high flame, make sure nothing burns
• When the carrots look golden, add salt and saute for another 2 mins, if they start to get charred, turn off heat.

All done!

Well hope you like this twist in the carrots, enjoy this with pastas or toasts!

Enjoy.. Foodie Out!

Instant Kheer

For those whose have a weakness called "Sweet Tooth".... and dont really want to make an effort in cooking, this is the remedy.

Well this is my Mom's recipe,have grown up eating this and espcly good for this winter season.

Sooji Kheer

Cooking Time: 8mins

All you need is:
1/2 cup dry roasted sooji (semolina)
1 litre milk
a little less than 1/2 cup sugar
and lots of Love :P

Method

• In a pot pour the milk, let it heat up on high flame
• To this add semolina and sugar stirring continuously
• The mixture will start to thicken
• Its upto you if you want the consistency to be thick or liquid
• Serve Hot!!

All done, great for those winter months when all you want to do is curl up in that blanket and dont want to spend time in the kitchen.

If you leave it overnight then you will get to eat a Semolina Cake

Enjoy Slurping 

Foodie Out as Somya Stirs

Spiced up

Most of you must have had this hundreds of times and probably even know how to make this, I just wanted to share my version.... give it a try sometime

Chilli Paneer :P

Cooking Time: 10 mins

All you need is:

100g fresh cottage cheese/ paneer (cubes)

2-3 capsicum (chopped in squares)

1 inch finely chopped ginger

3-4 chopped green chilli

4 tsp oil

salt to taste

1/2 tsp black pepper

1/2 tsp red chilli powder

2 1/2 tbsp soy sauce

2 tbsp ketchup

1 1/2 vinegar

1/2 cup finely chopped coriander leaves

Method:

• Heat oil in a pan, add ginger and green chilli, once popped add capsicum
• Stir fry on high flame and add cottage cheese/ paneer
• Saute for a minute, add salt, pepper, chilli powder and mix well
• Add soy sauce, vinegar and ketchup, mix well and let everything cook for about 3-4 mins

All done, add coriander leaves in the end, mix well and serve hot!!

Well if not hot enough for you you can add in more chilli, Normally this recipe does have garlic and onion ( you can add in those elements along with the ginger- but what the heck... saves times and tears :P)

Enjoy...Foodie Out!!

For those who hate to spend time in the Kitchen 102

Well its been a while now since I last updated anything, however here one quickie esp for those who dont get much time to cook.

This ones called Corn Cheese Sandwich

Cooking Time: 3 mins

All you need is:
4 slices of bread
2 tsp butter
some chopped cheese
Back Pepper to taste
1/2 cup sweet corn

Method:

• Heat a pan, put about 1/2 tsp of butter and place a slice of bread and simmer
• Spread corn evenly on top of bread, add cheese as much as you like, and pepper
• Place another slice of bread on top, and press this using a plate
• Put another 1/2 tsp butter at other end and flip carefully, press again using a plate on a high flame.

All done.... you also have an option of grilling the above recipe, but trust me, this way its better!

Enjoy Gobbling!

Foodie Out!

Pancakes.. The perfect Breaky :)

Wholesome breakfast is the perfect way to start the day and what could be better than the perfect discs of those deliciously soft and spongy pancakes.... yum!

Although most people prefer making pancakes with eggs, this one is eggless but yummm... :P

Serves 4

All you need is:

2 cups plain flour

2 tsp sugar

2 tsp cinnamon 

2 cups milk

2 tbsp oil

2 tbsp water

1 tsp vanilla extract

4 tsp butter

Method:

• In a mixing bowl add all the dry ingredients and mix well
• Add to it milk, oil, water and vanilla extract and mix well (make sure its lumpy, dont over mix it and let it rest for a while)
• Meanwhile heat up that butter and add to the batter and stir well
• Now heat up a low bottomed pan or skillet, put 1/2 tsp of oil
• Put a small ladle full of batter into the pan (pour it right on to the centre so that it takes the shape of the bottom of the pan-like a disc)
• Let it cook on high flame till the time you dont see small small bubbles forming up
• Carefully flip the pancake and cook until golden brown (press the edges a bit so that its evenly cooked)

All done and ready to be served with Maple Syrup or Honey or Chocolate Sauce or any other sauce you may like :)

For a Nuttier experience you can add in finely chopped almonds to the batter.

For a Frutilicious experience dont forget to add in raisins

For a Chocolatey experience you can add in choco chips

Enjoy it when Hot!
Foodie Out!