eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake | with 15 amazing images.
Our eggless vanilla cake using curd recipe is an Indian style eggless vanilla sponge cake. We have made this light and airy eggless vanilla cake using curd for vegetarians who don’t eat eggs.
Our eggless vanilla cake using curd uses basic Indian ingredients like plain flour, baking powder, sour cuds, baking soda, butter, sugar and vanilla essence to get that super vanilla flavour. Indian style eggless vanilla sponge cake made using a dash of curds are so soft that it would be tough to believe that one hasn’t used eggs in it!
Tips for eggless vanilla cake using curd. 1. Add baking powder. It adds the necessary lift to the cake. 2. Sift plain flour and baking powder together and keep aside. Sifting together results in uniform mixing and adds aeration to the cake mix. 3. The reason to use both baking powder and baking soda is that they affect both the browning and texture of the eggless vanilla sponge cake. 4. Add curd. If your curd is not sour, add a tbsp of vinegar in the curd and then add it to the cake mix. 5. the batter should be of pouring consistency.
enjoy the eggless vanilla sponge cake with curd as it is along with chai or coffee.
See our collection of eggless Indian cake recipes.
Learn to make eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake | with step by step photos below. Glaze icings are a wonderful tool. They will convert your homemade cupcakes or cookies into something elegant that looks as if you brought it home from the store. And they are also very easy to make. Here the basic glaze icing has been flavored with coffee and chocolate, which would go well with a vanilla flavored cake. But always spread the icing with a damp palette knife for a better finish.
eggless semolina and coconut cake recipe | easy Indian rava cake | egg free coconut cake | suji cake |
eggless semolina and coconut cake is a dessert steeped in Indian tradition in its eggless form. Learn how to make egg free coconut cake.
There is fun in the air, and nobody can resist a treat or two in the weeks leading up to Christmas! Here is yet another treat to enjoy, and share with your friends – to make the festival season even more special. This unique easy Indian rava cake is made with rava instead of plain flour, which is usually the main ingredient in cakes.
The enjoyably crumbly texture of suji cake, together with the flakiness of coconut makes the total effect mind-blowing. This easy Indian rava cake uses very little milk, so stick to the quantities mentioned, to get the batter consistency right.
To make eggless semolina and coconut cake, grease a 225 mm. (9") by 125mm. (5") cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour. Combine all the ingredients in a deep bowl and mix well using a spatula. Pour the batter into a greased and dusted cake tin and spread it evenly. Cover it with an aluminum foil and keep aside for 2 hours. Remove the foil and bake in a pre-heated oven at 180°c (360°f) for 40 minutes. Allow it to cool for 15 minutes and de-mould. Cut into square pieces and use as required.
Tips for eggless semolina and coconut cake. 1. Use freshly grated coconut for best flavours. 2. The butter should be melted so it mixes well with the rest of the ingredients to give a smooth mixture. You can melt it in a microwave. 3. Use baking powder, baking soda and salt in exact proportion to get the best fluffy cake. 4. The good quantity of curd is a must to activate the baking powder and baking soda. So don’t miss out on it.
Enjoy eggless semolina and coconut cake recipe | easy Indian rava cake | egg free coconut cake | suji cake | with video below.
atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe |
atte ka malpua recipe is a fascinating Indian sweet recipe with fabulous texture and flavour. Learn how to make Rajasthani malpua.
To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides. Repeat step 4 to make 14 more malpuas. Serve immediately.
Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert.
The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! Remember that you have to only melt the sugar in water and make a sugar syrup. We do not need one or two thread consistency sugar syrup in this mithai. So cook the sugar for the said time only.
This Indian sweet recipe is often teamed up with rabdi – another Indian sweet made by simmering milk till it thickens and is made sweet by the addition of sugar. Further, elaichi powder and nuts are made to give it a richer flavour and taste.
Tips for atte ka malpua. 1. At step 1, keep stirring the sugar syrup continuously so as to avoid it sticking to the pan. 2. After making the batter, ensure it is lump free. 3. To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it.
Enjoy atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with step by step photos. vanilla sponge cake using eggs recipe | rich vanilla sponge cake | basic vanilla sponge cake | Indian style vanilla sponge cake | with 23 amazing images.
When it comes to baking Cakes, practice makes one perfect, and the Rich Vanilla Sponge Cake Using Eggs is an ideal recipe to start off with as it is simple and useful.
A vanilla sponge cake always comes in handy, as it is subtle in nature, allowing the other ingredients in the final creation – be it a fruity sauce, an elaborate decoration, or even an Indian mithai – to stand out and take the bow.
rich vanilla sponge cake is made with minimum and basic ingredients that are somehow available in every well maintained Indian household pantry! This Indian style vanilla sponge cake is not only basic but is also versatile, it is used as a base to many desserts. Learning baking? This is the first sponge that people try on.
Remember that when baking cakes, everything matters, right from how you fold the batter to the temperature of the oven. So, follow the instructions of Indian style vanilla sponge cake carefully. When folding the batter, remember to mix in only one direction.
One more important thing to remember in vanilla sponge cake using eggs is to not over mix or over beat the eggs and to add a little flour with the eggs so as to prevent them from curdling.
Also, make sure you sift the flour well. This step is very important as it makes the vanilla sponge cake using eggs light and airy. Beating of the butter with an electric beater and then adding the sugar is important to make the cake fluffy. After adding the eggs make sure you add a tbsp of flour, as said in the vanilla sponge cake using eggs recipe as this prevents curdling of the batter. While adding the remaining flour to the batter, use the cut and fold method to retain the aeration. After pouring the batter in the greased and dusted tin, put it to bake immediately in a pre-heated oven.
Enjoy this versatile vanilla sponge cake using eggs as a tea time snack or carry along with you when you go for a family picnic and impress your family with your skills.
Enjoy vanilla sponge cake using eggs recipe | rich vanilla sponge cake | basic vanilla sponge cake | Indian style vanilla sponge cake | with detailed step by step recipe photos below. chhena recipe | home made chenna | base ingredient for Bengali sweets | fresh chhena | with 13 amazing images.
chhena is coagulated milk which acts a base for various Bengali delicacies like Rasgulla, Sandesh and Chum Chum.
chhena is used as the base ingredient for Bengali sweets.
Paneer and chhena, both are made using the same method. The only difference is chhena has its moisture retained whereas paneer is set to get a firm block. You can coagulate milk using lemon juice, vinegar or citric acid. Wash it thoroughly to get rid of the sour flavor. chhena is more moist than paneer.
When you make sweets like rasgulla, Sandesh, chum chum make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the sweet. It is super easy to prepare chenna, but you need to know the correct technique and method.
Also, we have used lemon juice for curdling the milk but vinegar, buttermilk, yogurt or citric acid can also be used to curdle the full-fat milk. The acidic agent has to be added to boiled milk and not after cooling down (because it won’t curdle as fast) or while boiling (the chenna will turn hard and chewy).
Notes on chhena recipe. 1. To make the chenna, if making use of a stainless steel vessel or an old non-stick pan then add like 1-2 tbsp of water first and heat it for a few minutes. Move it in a circular motion and discard it. This water forms a protective layer and prevents the milk from sticking to the bottom of the pan and scorching. 2. When the greenish water i.e. whey is separated, our milk has curdled completely. The whey has to be clear thus indicating the milk is completely curdled. 3. Tie and hang for 30 minutes for the extra water to drain out. Do not drain completely or else the chenna will turn into a hard block.
The crumbly, soft texture makes fresh chhena an ideal choice for creating the perfect Bengali mithai.
Learn to make chhena recipe | home made chenna | base ingredient for Bengali sweets | fresh chhena | with detailed step by step recipe photos below. anjeer and mixed nut barfi recipes | sugar free anjeer barfi | dry figs and nuts barfi | with 22 amazing images.
A barfi in one minute, and that too a super-healthy one? Here you go! Learn how to make anjeer and mixed nut barfi recipes | sugar free anjeer barfi | dry figs and nuts barfi |
anjeer and mix nut barfi, as the name suggests combines iron-rich and flavourful ingredients like figs, nuts and sesame seeds. A teaspoon of ghee together with saffron and cardamom imparts a rich and magical aroma to this quick barfi, while the sesame seeds imparts a deep flavour to it.
The sweetness of figs is balanced well by the husky flavour of the nuts. In all, a super quick and easy sugar free anjeer barfi for your sweet tooth.
You can also try khajur pista almond barfi recipe.
Tips to make anjeer and mixed nut barfi: 1.Do not use any water to blend the figs as it will become wet paste and wont bind well. 2. You can also use steel thali but make sure to grease it properly. 3. Make sure there are no big chunks of nuts otherwise the barfi will not cut properly.
Enjoy anjeer and mixed nut barfi recipes | sugar free anjeer barfi | dry figs and nuts barfi | with detailed step by step images. An easy and quick vanilla-flavoured sponge cake, ready in a jiffy, without the hassles of pre-heating and long baking times. Mix the ingredients as explained and pop them into the microwave, and you have a warm, aromatic Eggless Vanilla Sponge Cake ready on the table within minutes. Enjoy the sponge cake as it is, or with ice-cream and chocolate sauce.
golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with amazing 16 images.
golpapdi recipe is a traditional Gujarati sweet dish prepared with whole-wheat flour and jaggery. Gujarati gol papdi is one of the quickest sweet to prepare and also this wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets.
The texture of golpapdi is not like kaju katli or a barfi, it is quite crumbly yet melt in your mouth texture. The texture is derived by addition of ghee. Gujarati gol papdi is made with the most basic Indian sweet ingredients and I am also sure that each ingredient used in the recipe is definitely available in every Indian household pantry.
The recipe is hassel-free and quite easy to prepare yet you need to be a little patient while preparing gol papdi. Also, before adding the jaggery to the golpapdi make sure to turn the flame off as you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste. Make sure to chop the jaggery or grate it as it will melt faster.
Store sukhdi in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. I usually have gol papdi made and stored which helps kill the craving of sweets.
Since golpapdi does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. In the winters, you can also add edible gum (gaund) to this golpapdi recipe as done in many states of Gujarat.
Learn to make golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with detailed step by step recipe photos and video below. vegetarian sponge cake | eggless sponge cake | Indian vanilla sponge cake no eggs | with 22 amazing images.
This vegetarian sponge cake is just what it should be – perfectly spongy! With the right level of sweetness, a pleasing flavour and melt-in-the-mouth softness, this versatile Indian vanilla sponge cake is the ultimate go-to dessert for vegetarians.
The proper mix of baking soda and baking powder gives this eggless sponge cake a nice sponginess and rise despite not using eggs.
Fondly called the vegetarian sponge cake, this eggless sponge cake can be enjoyed plain or with decorative icings like Mocha Glaze Icing or Orange Butter Icing. The same recipe also lends itself to making other cakes like Pineapple Cake.
Note that for this vegetarian sponge cake we do not have to add any extra sugar because we are using condensed milk, which gives a rich flavour and texture.
A few tips and points to make the perfect eggless vegetarian sponge cake. 1. Flouring the tin is necessary because it prevents the butter from melting and getting mixed into the cake batter. 2. If you don't preheat the oven before you put the cake tin inside the oven, it will be difficult for you to estimate the baking time. Also the cake will not rise well. 3. Sieving these dry ingredients, baking powder and baking soda together will make the flour lighter and will also remove lumps or impurities from the flour if present. 4. If you bake your eggless vegetarian sponge cake at a very high temperature, it might rise well initially but will deflate eventually.
You can store this yummy vegetarian sponge cake in an airtight container at room temperature for a day, or in the fridge for 4-5 days. However, it is best enjoyed fresh and warm when the aroma is at the peak.
Enjoy how to make vegetarian sponge cake | eggless sponge cake | Indian vanilla sponge cake no eggs | with detailed step by step photos below. churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with 23 amazing images.
churma ladoo recipe is an Rajasthani churma ladoo and also called atta churma ladoo as its made from whole wheat flour. churma ladoo is made from only 5 ingredients like whole wheat flour, jaggery, ghee, grated coconut and sesame seeds.
Convenient to serve and richer in flavour, here we present the famous Rajasthani churma in ladoo form!
Traditional churma, sweetened with jaggery and enhanced with coconut and sesame seeds, is shaped into Rajasthani churma ladoos that are easy to store and serve.
In order to get the best texture and flavour of Rajasthani churma ladoo, use coarsely ground wheat flour, and when frying the balls of dough make sure you remove them from the oil when they are fully cooked from inside and golden brown in colour. Do not let them redden, or the flavour will change.
Notes on churma ladoo. 1. If you’re making churma ladoo during winter you can add ghee roasted gaund powder. 2. If you do not have jada gehun ka atta then make use of the fine variety with an addition of 1-2 tbsp of rava to get the coarse texture in churma laddoo. 3. Combine all the ingredients and knead into a stiff dough. We don’t have to knead the dough like we do for breads. 4. The dough portion should be firm such that if you drop them for frying, it should not break or crumble in oil. 5. To get a beautiful flavour of atta churma ladoo, we are making use of ghee for frying, but you can use oil too.
Learn to make churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with step by step photos below.
hung curd | how to make hung curd | chakka dahi | homemade hung curd | with 9 amazing images
hung curd is nothing but thick, creamy curd from which all the water has been drained.
Who doesn’t love thick, creamy hung curd? Not just plain, but in any possible form, be it as a be it as a dip or a dessert!
Also known as chakka dahi, this creamy dairy product is used to make desserts like Shrikhand, marinades for tandoori dishes, and tasty dips for starters.
The taste as well as the mouth-feel of homemade hung curd is just too luscious to describe in words. In the summer, make sure you keep the curd in the fridge or it will turn sour and spoil the taste of any dish it is used to make.
I would like to share some important tips to make the perfect homemade hung curd. 1. We have used thick curd made of full fat milk to make hung curd. You can buy the curd from a store or you can learn how to make curd with full fat milk. Make sure that the curd is fresh and not sour. 2. Hang the curd in a cool place, over a bowl, and let it stay that way for at least 1 hour. This will remove all the whey from the dahi. This whey (liquid) makes the curd watery. The curd will be creamy and thick once the whey is removed.
This recipe shows you an easy and tested way to make Hung Curd at home.
See detailed step by step photos of hung curd | how to make hung curd | chakka dahi | homemade hung curd recipe below. Of course you need to give it some hours to set, but that is all there is to making this Quick Vanilla Ice-Cream! Not a minute’s cooking is required. Just mix all the ingredients together, freeze and blend. It’s as simple as that. The use of fresh cream and milk powder gives the ice-cream a rich consistency without requiring you to boil and condense the milk for long.
whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream | with 26 amazing images.
whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream is a simple recipe which is ready within 15 minutes. Learn how to make Indian whipped cream using 25% milk fat cream.
To make whipped cream from Amul fresh cream, freeze the fresh cream tetra pack without opening the seal for at least 4 hours as the cream has to be very cold for whipping. Take a big steel bowl, add water to it and freeze it for 4 to 6 hours or till it sets and forms ice. Freeze another small steel bowl and blades of an electric beater in the freezer for at least 1 hour. Remove the fresh cream from the freezer and cut the tetra pack with a pair of scissors. Remove and put only the top thick fresh cream into the chilled small steel bowl. You can use the thin cream left at the bottom in a sabzi.
Then to make Indian whipped cream using 25% milk fat cream, remove the big steel bowl with ice from the freezer and add 15 to 20 ice cubes into it. Place the small bowl with fresh cream on the ice cubes in the big bowl. Beat the cream on slow speed for 2 minutes. The cream will thicken slightly. Add 2 tbsp of icing sugar and beat it on a slow speed for another 2 minutes. Again add 1 tbsp of icing sugar and beat it on a slow speed for 7 to 8 minutes. The cream will form soft peaks. Refrigerate this cream for half an hour. Also refrigerate the blades of the beater and keep the bowl with ice cubes in the freezer. Remove the cream from the refrigerator and blades of beater from the freezer and beat it for another 4 to 5 minutes vigorously on high speed or till it forms stiff peaks. Whipped cream using fresh cream is ready. Serve with any dessert or use it to make mousse, pudding, ice-cream, jar cakes etc.
Whipped cream is the one of the fundamental ingredient in making desserts. Whipping cream and toppings are often beaten till stiff peaks and used in cake and mousse decorations. Here we present to you how to make whipped cream from Amul fresh cream which is very easily available in super market.
Whipped cream from low fat cream is milky and rich in taste. It has low fat content and thus whipping it isn't easy. Here while whipping we have added icing sugar to Amul cream which helps to lends a stabilizing effect.
With that said, you need to follow the instructions of chilling and beating speed to the T to get the perfect consistency of whipped cream. It's preferable to start with chilled Amul fresh cream because the fat globules emulsify faster and stay emulsified longer when cold. For an even more efficient whipping, you need to start with a chilled mixing bowl and chilled electric beater blades. This Indian whipped cream using 25% milk fat cream is best used within half an hour. Always keep the whipped cream refrigerated when not in use. Use it to make mousse, jar cakes, ice creams or for making softy.
Tips to make whipped cream from Amul fresh cream. 1. Do not freeze Amul fresh cream for long hours as it might harden up thus making whipping difficult. 2. The temperature of the ice bath has to be maintained continuously for the cream to whip well. So we have used the double ice method. This method is best during summer when the temperature is hot outside. 3. It is necessary to freeze small bowl and blades of the beater in the freezer for at least 1 hour to ensure that no heat is passed to the cream. 4. While beating it on high speed, ensure you beat it vigorously to get the perfect consistency. 5. Also if you feel the beater has heated up while whipping, you can rest it for 30 seconds and again start beating. 6. Do not overbeat the cream, else its volume will decrease and you might get a watery whipped cream. 7. This cream forms stiff peaks but it has to be used within ½ hour, else it might lose its required texture. 8. We recommend the use of this whipped cream using Amul fresh cream only for mousse, pudding, ice-cream, jar cakes etc. This cream though can be piped using a piping bag and nozzle, but is not suitable for icing on cakes and decorating purposes.
Enjoy whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream | with step by step photos.
homemade condensed milk recipe | Indian style condensed milk | sweetened condensed milk | 5 minute condensed milk |
Condensed milk or homemade condensed milk is a must-have ingredient for many Indian mithais and desserts. However, sometimes you might decide to make a dish but not have condensed milk on home. At other times, you might have a problem with using up leftover condensed milk, because most recipes do not require a whole tin.
This Indian style condensed milk is the best workaround. 5 minute condensed milk is easy and quick, and you can make just the amount your recipe requires. You need just three simple ingredients to make homemade condensed milk , which are milk powder, sugar and white butter. With least effort and within minutes you will have delectably creamy sweetened condensed milk ready!
Use Indian style condensed milk to prepare elegant desserts like Baked Boondi Gulab Jamun, Banoffee Pie, Chocolate Apple Ring, Fig Ice Cream, Orange Chennar Payesh, Shahi Tukda and Malpuas with Shahi Rabadi, just perfect for any celebrations.