Tag Archives: vegetarian

Eggless Chocolate Cupcake

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After making the vanilla cupcakes, i wanted to try my hand at chocolate, and see if I could make that work (this time at least!) with the new recipe. It worked!! So here goes:

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Ingredients:

  • 1 cup Maida/All purpose flour (apf)
  • 1/2 cup unsweetened chocolate powder (i prefer Hershey’s, you can use any other brand, but the taste may be slightly different)
  • 1.25 cup thick curd
  • 1 cup sugar
  • 1/2 cup cooking oil (except olive oil)
  • 1 tsp baking powder
  • 1/2 tsp soda bi-carb
  • 1/2 tsp vanilla essence

Method:

  • Pre-heat the oven @ 210 deg C / 400 deg F
  • In a large mixing bowl, mix the curd and sugar until the sugar has completely dissolved.
  • Add in the baking powder and soda bi-carb and let it rest. the mixture will start to “bubble” in 2-3 minutes
  • Sieve the maida/apf and chocolate powder together and set aside
  • Add oil and essence to the curd-sugar mixture and mix well.
  • Gently add the flour and mix thoroughly to avoid clumps
  • The mixture should now be in dropping consistency, else add a bit of curds.
  • Grease your baking dish/cupcake moulds with oil and lightly dust with maida/apf
  • Pour into the baking dish of choice and place in oven
  • Bake for 10 minutes
  • Lower the temperature to 150 deg C/ 300 deg F and bake for ~18 minutes at the lowered temperature.
  • Test the cake by inserting a toothpick into the center. When pulled out, it should be clean, without cake stuck to it.
  • Visually, the top should be lightly browned and formed a “crust”
  • Let the cake sit for a few minutes in the dish before removing it.
  • Let the cake rest on a wire grill to cool. Let it cool to room temperature before cutting.

I hope you enjoy making this quick and light cake!

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Eggless Vanilla Spongecake

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I’ve been experimenting with quite a few recipes to finally get this one right. This recipe can be modified into a regular cake, or cup-cakes. The time taken to bake is slightly different, but all else is the same!

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Ingredients:

  • 1.5 cups Maida/All purpose flour (apf)
  • 1 cup thick curd
  • 1 cup sugar
  • 1/2 cup cooking oil (except olive oil)
  • 1 tsp baking powder
  • 1/2 tsp soda bi-carb
  • 1 tsp vanilla essense (or butterscotch)

Method:

  • Pre-heat the oven @ 210 deg C / 400 deg F
  • In a large mixing bowl, mix the curd and sugar until the sugar has completely dissolved. You can use castor sugar, but the amount to be used may vary.
  • Add in the baking powder and soda bi-carb and let it rest. the mixture will start to “bubble” in 2-3 minutes
  • Sieve the maida/apf and set aside
  • Add oil and essence to the curd-sugar mixture and mix well.
  • Gently add the flour and mix thoroughly to avoid clumps
  • The mixture should now be in dropping consistency, else add a bit of curds.
  • Grease your baking dish with oil and lightly dust with maida/apf
  • Pour into the baking dish of choice and place in oven
  • Bake for 10 minutes
  • Lower the temperature to 150 deg C/ 300 deg F and bake for 35 minutes
    • For cupcakes bake for 25 minutes at the lowered temperature.
  • Test the cake by inserting a toothpick into the center. When pulled out, it should be clean, without cake stuck to it.
  • Visually, the top should be lightly browned and formed a “crust”
  • Let the cake sit for a few minutes in the dish before removing it.
  • Let the cake rest on a wire grill to cool. Let it cool to room temperature before cutting.

I hope you enjoy making this quick and light cake!

Uggani

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This is a breakfast/snack dish that I learnt from my SIL. Her family is from the Rayalaseema region of Andhra Pradesh, and this is a very typical dish from that region. Typically Uggani is served with mirchi bajji. However, both dishes can be had independently of each other too.

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Ingredients:

  • Borugolu or murmaralu – 250gms
  • green chillies – 2
  • 1 onion chopped finely
    1 finely chopped tomato (preferably naati/local tomato rather than hybrid)
  • roasted peanuts
  • senega pappu podi (can be replaced with desiccated coconut and putanalu pappu)
  • turmeric – 1 pinch
  • salt to taste
    Tadka:
  • aavalu (mustard ), minapappu (urad dal), senega pappu (chana dal), curry leaves

Method:

  • In a large bowl, soak the borugulu for a minute, squeeze the water out hard and set aside.
  • In a wok, heat a 1 tbsp oil and add the tadka.
  • once the tadka starts to sputter, add the onion and fry till it turns translucent.
  • add in the tomato and chopped green chillies, and braise till the tomato has completely mingled with the tadka and onion.
  • add the salt, roasted peanuts, senega pappu podi and turmeric powder, and mix well.
  • Finally add the borugulu and mix well.
  • let it cook for a minute and take off the flame.
  • garnish with chopped coriander and serve hot.

You can serve the uggani with mirchi bajjis as a side. Or it can be had by itself as a snack.