Eggless Carrot Cake Recipe 2 | How to bake Carrot Cake Eggless ~ Step by Step

Here's another version of Carrot Cake, eggless version. Completely different from what I have already baked. I was happy to note that I had baked it a year back n Christmas eve. So I must remember something unique has to be baked again this year round. I somehow like making new sentiments and following up with it.

The cake was having the right crumble, very mild yet sufficient sweetness not to require any frosting over it. In fact I think if I am to bake these as muffins, it would be a perfect breakfast. The original recipe used wheat flour, I simply baked with all purpose flour, wanting to experiment at a later stage. I saw my honey bottle still unused for a while, so I was glad that I ended up using it in these dishes.

After tasting this cake I realised why walnuts are always used in a brownie. The bitter aftertaste disappears after being baked and it gives a perfect nut taste. My only wee bit of concern was the final butter taste over the crust. Must see how to reduce that.

Exams are going to begin this week for the kids, so I have to prepare for the project work myself. I have given up asking why kids are given projects that makes the parent end up doing. I realized that this is part of educational system, wherein the parent is forced to remember and understand the hardship of studying and doing all this work. After so many years, we may have forgotten the perils of staying up late to complete a project. So why not go through it again, for our kids just to relive the horrors. I end up being so strung, thinking I forgot something in the process. Anyway hopefully they will completely taken the work soon. Meanwhile you can enjoy this cake.

I had selected this cake for being part of the Carrot Dishes that I was doing for Blogging Marathon this week. I decided I can afford to miss out a baked dish from Bake a thon!

Preparation Time : 15 mins
Baking Time : 15 mins at 185 C

Eggless Carrot Cake

Ingredients Needed:

All purpose flour - 1 cup
Carrots, grated - 1 cup
Powdered Sugar - 1/2 cup
Raisins - handful
Honey - 3 tsp
Cinnamon powder - 1/2 tsp
Chopped walnuts - 1 tbsp
Water - 1/2 cup
Butter - 2 tbsp
Baking Soda - 1 tsp

How to bake Carrot Cake

Wash and grate the carrots.

In a bowl, take the butter and cream it along with sugar, then add the cinnamon powder.

Next goes the nuts and honey. Mix well. Finally add the carrots and the slowly add the flour.

After mixing everything, add the hot water to get the dropping consistency. Finally add the baking soda and gently fold everything in.

Pre heat the oven at 185 C and bake for 15 mins and let it stand for few mins.

As I said the cake had the prefect crumble and had just enough sweetness as not to overload you. I would surely be baking this again and would also want to try with wheat flour.
 
Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo and Jayasri Ravi

Chocolate Fudge Cookie | Eggless Chocolate Fudge Cookie

Though I have been planning to make some cookies for the Cookie Mela, I never could get myself make some. Yesterday Peddu threw a tantrum saying I was going to make him some cake, showing me the butter box that has muffins on them. So I was forced to make some muffins, so I ended up making some Chocolate Fudge Lava Cake.

With the same dough, I just reduced the milk and rolled out some cookies. These chocolate fudge cookies were chewy and soft. If you want to make it crispy, them you can reduce the butter and increase the baking soda.

Sometimes I think chewy cookies taste great, especially with so much chocolate in it.

Chocolate Fudge Cookie

I was shooting the pictures in the morning and Peddu was up by then. He was eagerly looking at what I was doing. I asked if he would hold them for me. He was so glad to be asked for help.

Chocolate Fudge Cookies

Makes - 12 mini muffins

Cake flour - 1 cup
Cooking chocolate - 2 slabs
Drinking chocolate - 1/4 cup
Icing sugar - 1/2 cup
Milk powder - 1/4 cup
Baking powder - 1/4 tsp
Baking Soda - 1/4 tsp
Butter - 1/2 cup
Milk as required (1 tbsp)

How to make the cake

Melt the butter in microwave for a minute. Chop the chocolate slabs into smaller pieces and melt for 30 secs.

In a bowl, shift the flours together with sugar and milk powder. Into the butter, slowly add the flour and blend well. The dough will have to shift.

Freeze the dough for 10 mins. Then make balls and flatten them on a greased tray.

Pre the oven at 185 deg C and bake for 15 mins.

These are for my Cookie Mela and I am hoping to be making more for the event!

Paneer in Coconut Gravy | Side Dish for Chapati / Roti

When we think of Paneer, it's always either Paneer Butter Masala or any of the other combinations that we would come up with. If we decide not to make the gravy rich and creamy, we might end up using the paneer with aloo or peas or gobi. I know all of these tastes great and makes a wonderful side dish for rotis.

There is another version that Amma makes that's very creamy and aromatic. She uses lot of cardamom and couple of other spices that makes the dish stand out. So in all speculation we thought using something like coconut should not be very different.

So here is your crowd pleaser cooked in a coconut base. And you can take my word, it tastes great with rotis too. If you are one of those who think you can't pair Paneer in any other form you ought to make and taste for yourself.

Ingredients Needed:

Paneer - 250 gms
Onions - 1 cup
Tomatoes, puree - 1 cup
Tomato chopped - 1/2 medium
Ginger Garlic paste - 1/2 tsp
Green chilies - 1 long
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Garam Masala
Coconut paste - 2 tbsp
Oil - 2 tsp

How to make Paneer in Coconut Gravy:

If you are using store bought Paneer, cut into cubes and roast in ghee. Else it's not required with homemade paneer.

Heat a kadai with oil, saute onions till they turn colour, add ginger garlic paste and green chili. Add the chopped tomatoes and add all the spice powders. Simmer for few mins.

When the tomatoes soften, add the puree and bring to boil. Add a cup of water and then coconut paste.

Bring to boil, add salt. Finally add the paneer.

Serve with Chapatis

Some may tag this preparation as Paneer Malabari, I don't think this recipe will qualify for that.

Enjoy your week ahead!

Chicken Tikka Kebab | Restaurant Style Chicken Tikka Kabab

When we recently got our our barbecue stove or the sigri as it may also be called, my plan was to make kababs more frequently at home. I have been on the study on how kababs are made and the different varieties one gets on making Kebabs.

Getting this new cooking gadget was also one of the reason why I took up this as a theme for the Blogging Marathon last edition. I blogged about seven different Kabab Recipes and wanted to make sure I tried all the different methods in making a kebab.

I am told that such barbecue stoves are available locally too, though I have never seen it myself. The first time when we ventured into this topic, Hubby dear said he remembered his childhood days when his granny used to make such grilled meat on charcoal. Naturally I was curious to know more and asked Athamma, the discussion further went to in the fact that FIL knows a place where they make such stoves. I asked him right way to get this custom made for us. Well it took almost a month for the stove to finally land at home.

Since I was planning on making vegetarian kababs for the BM, I told hubby dear to plan for a non veg starter too. We got in the chicken early on and got it marinated. We almost left it marinating for over 5 - 6 hrs in fridge. I finally got around making this only in the evening at about 8 or so.

The verdict was too good for me to ignore not making it again. We have made Mutton Tikkas with almost the same marinade and it came out well. However I felt the reaction for chicken was more good than mutton because of the texture.

Makes a great starter and disappears before you even think about it!

Chicken Tikka Kebab

Marination time : Min - 1 hour.

Ingredients Needed:

Chicken Breast - 500 gms
Garam Masala - 2 tsp
Red Chili powder - 1 &1/2 tsp
Jeera powder - 1 tsp
Salt to taste
Hung Curd - 1 cup
Ginger Garlic paste - 1 tsp
Orange Food colour a pinch (opt)

How to grill Chicken Tikka Kabab

Wash and drain the chicken on a colander. cut into small bite size pieces.

Hung the curds to remove whey.

In a bowl, make a marinade of the curds, Chili powder, Garam Masala, salt, Ginger Garlic paste, and food colour if using. Then add the chicken pieces and mix well. Refrigerate for 4 -5 hrs for marination.

When you are ready to grill, light up the barbecue stove. String the chicken pieces on a greased skewers. Make sure you leave space in between each piece for it to get cooked.

Place the skewer on the hot charcoal, pour few drops of oil over the skewers. This will get the fire going, you can keep rotating to make sure the chicken is cooked on all sides.

You can also consider stringing onions between chicken pieces.

Serve with onions, and lemon squeezed over it.

Notes:

Make sure the marinade is not slow, else everything will spill down when you are grilling.

This can be grilled on stove top as well, however too much of gas will be wasted. Alternately you can bake the chicken pieces.

Sending these for my Kebab Mela

How to make Homemade Potato Chips | Step by Step Recipe to make Potato Chips at home

You can't stop with just one! I am sure you agree to that when it comes to potato chips or wafers. Especially when it is something you made at home. After pizza, burgers and cakes, these potato wafers or chips are something I enjoyed making at home during my college days.

I remember those days making tons and tons of these wafers at home, only to be disappeared within minutes. Then there were the days with French fries. Endless days of frying those thin crunchy fries, dipped into sauce was pure bliss. My brother got loads of potatoes that we have use up fast.

I remembered those chips that I used to make and wanted to make right away. Dad had got a mandolin for Amma which used to cut super thin slices and french fries. Amma gave it away without realizing. I thought I could use a similar grater and used the multi grater and slicer.

I knew if I don't click pictures right away I may not get even one for the pictures.

Step by Step Pictures

Ingredients Needed:

Potatoes - 4 medium
Salt to taste
Oil for deep frying.

Method to prepare:

Wash and peel the skin from the potatoes.

Using the slicer, slice the potatoes into thin slices. Soak them in water until you fry them. Else it will turn brown.

Heat a pan with oil. When the oil is hot, pat down the slices on a cloth and gently drop them in hot oil.

Drain them on a kitchen towel. Sprinkle salt when it is still hot.

Enjoy as a snack!