Sunday, June 14, 2020

Eggless Triangular Lamingtons

There was a time during earlier days of blogging where I used to bake very regularly.All were trial recipes as I was still in my learning stage,to bake.I remember the excitement and the joy when I shared my baked goodies with friends,to hear good things about my baking,that motivated me to keep on baking.I believe those trials helped a great deal in my journey as without that I wouldn't have any idea about baking,hits or misses.

Now when someone asks me why the cake sunk or why it doesn't cook properly,I know exactly why because it has happened with me too!


Anyway,today's recipe,as usual is a super simple one chosen by my toddler.We watch a lot of cooking videos together,he loves watching Masterchef Australia with me :) and when we came across this video,he asked "amma can you make that"? Of course I had to,though I knew very well he would eat just a piece as he doesn't have a sweet tooth at all.Although I have to say,he loved this cake.

It is a basic eggless cake,baked in a sheet pan and then cut into triangular shapes,dipped first in a chocolate sauce and then in dessicated coconut.It does sound complicated but believe me,it isn't.Make it for a party and enjoy the ooh and aah's :)


Eggless Triangular Lamingtons
Recipe courtesy - N'Oven Cakes and Cookies

Ingredients

Condensed milk - 1/2 cup
Oil - 1/2 cup
Flour/Maida - 1 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Powdered sugar - 1/2 cup
Milk - 1 cup
Vanilla - 1 tsp

For the Chocolate Sauce

Milk - 1 cup
Cocoa powder - 2 tbsp
Sugar - 1/2 cup
Dark chocolate - 1/4 cup,chopped

Dessicated Coconut - 1/2 cup(or more if required)

Method

Preheat the oven to 180C.Grease and line a rectangular baking tin.I used a 8/11 pan.
In a mixing bowl,beat together condensed milk and oil.
Sieve together flour,baking powder,baking soda and powdered sugar and mix into the condensed milk+oil mix.
Gradually add a cup of milk till the batter comes together,smooth and without lumps.Add in the vanilla.
Pour the batter into the prepared tin and bake for 25-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool down completely.

Meanwhile make the chocolate syrup.
Mix together milk,cocoa powder and sugar and cook for 3-5 minutes.
Add the chopped chocolate and let it dissolve.Switch off the flame and let it cool down.

Cut the cake into triangular pieces.The size is according to your preference.

Dip the sides of the cake in the chocolate sauce first and then the dessicated coconut.Let it set for a few minutes and then serve.

Step By Step Pictorial

Preheat the oven to 180C.Grease and line a rectangular baking tin.I used a 8/11 pan.
In a mixing bowl,beat together condensed milk 
and oil.
Sieve together
flour,
baking powder,
baking soda and 
powdered sugar 
and mix into the condensed milk+oil mix.
Gradually add a cup of milk till the batter comes together,smooth and without lumps.
Add in the vanilla.
Pour the batter into the prepared tin and bake for 25-20 minutes or 
until a toothpick inserted into the center comes out clean.
Let the cake cool down completely.

Meanwhile make the chocolate syrup.
Mix together milk,cocoa powder and sugar 
and cook for 3-5 minutes.
Add the chopped chocolate and let it dissolve.Switch off the flame and let it cool down.

Cut the cake into triangular pieces.
The size is according to your preference.
Dip the sides of the cake in the chocolate sauce first and then 
the dessicated coconut.Let it set for a few minutes and then serve.




Tuesday, May 19, 2020

Instant Unniyappam using Rice flour | Easy Snack Recipes


I have posted an Unniyappam recipe recently,then why another one,is that what you are thinking? Well,that one is a traditional recipe which uses soaked and ground rice and takes a while to prepare(not active cooking time)but this one gets done in a jiffy.All of us are looking for something tasty and healthy to feed our family during these trying times when anything store bought is partially or completely avoided.


I have seen many recipes which use rice flour instead of ground rice to make this Unniyappam and this is my take on it.I just substituted the regular recipe with some rice flour along with maida/apf for the softness,most other ingredients are the same.


For flavoring the Unniyappam the prime ingredient is banana,the small variety named Palayankodan/Rasakadali.But these days any fruit puree is added instead of banana and it sounds delicious isn't it?Imagine a Mango Unniyappam using mango puree..it definitely is on my to-do list!Here I have added a bit of Chakka varatty/Jackfruit preserve along with banana,but you can completely skip it if you don't have it or want to add it.

Instant Unniyappam using Rice Flour

Ingredient

Rice flour - 1 cup (you can use readymade Idiyappam/Pathiri/Appam flour)
Maida/APF - 1/2 cup(you can substitute with WWF/Atta)
Jaggery - 1 cup,grated
Banana - 2 small
Chakka Varatty/Jackfruit Preserve - 1 tbsp
Cardamom - 1
Baking soda - 1/4 tsp
A pinch of salt
Ghee- 1 tbsp
Grated coconut - 2 tbsp(you can use sliced coconut as well)
Black sesame seeds/Til - 1 tsp
Coconut oil to make the Unniyappams

Method

Add the grated jaggery and 1/4 cup water to a pan and let it boil.When the jaggery is completely dissolved and the syrup starts boiling,simmer for 2-3 minutes and then switch off the flame and strain it through a metal strainer.We need about 3/4 cup of jaggery syrup for the recipe.
Into a mixer jar add the rice flour,maida,jaggery syrup,chakka varatty,cardamom,salt and baking soda and banana.Grind to a smooth paste.
Remove the batter into a container.
In a pan,heat ghee and saute the coconut till golden.Mix in til.Add this to the Unniyappam batter and mix well.Rest the batter for 30 minutes.
In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.Flip and cook the other side.
Make sure the flame is medium for even cooking.


Step by Step Pictorial

Add the grated jaggery and 1/4 cup water to a pan and let it boil.When the jaggery is completely dissolved and the syrup starts boiling,simmer for 2-3 minutes and then switch off the flame and strain it through a metal strainer.
Into a mixer jar add the rice flour,
maida,
jaggery syrup,
chakka varatty,
cardamom,
salt and baking soda and 
banana.Grind to a smooth paste.
Remove the batter into a container.
In a pan,heat ghee and saute the coconut till golden.Mix in til.Add this to the Unniyappam batter and mix well.Rest the batter for 30 minutes.
In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.
Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.
Flip and cook the other side.
Make sure the flame is medium for even cooking.


Enjoy :)

Monday, May 11, 2020

Eggless Honey Cake | Easy Cake Recipes

My sweet darling niece is celebrating her birthday today.Even though we couldn't be together on her special day,I couldn't stop myself from baking a special cake for her.She is indeed special for all of us,my parents' first grandchild and the closest I ever got to having a child was when she was born.I even got to name her,Krishnaa :) When Arjun was born,she wouldn't leave his side for a second.The moment he heard her voice,the joy in his eyes brought so much happiness to all of us :)


I wanted to bake a simple but yet special cake.Even though I haven't tasted Honey Cake from a bakery,I have heard so much about it that I decided Honey Cake it is!I have made it once before during a dinner party and even though the cake was a hit,it got over and I couldn't relish eating it as I would have liked :) A simple butter cake,drenched in a sugar syrup and topped with some jam and coconut flakes,if that doesn't sound delicious to you I don't know what will :)


There are tons of recipes for Honey Cake online but I chose the most reliable one from Gayathri.I halved the recipe though since there are only three of us and it made a small cake,just perfect!The cake is moist,spongy and the topping is what makes it taste so good.Sweet jam and coconut..just so so good!Do try it and you will love it :)


Eggless Honey Cake
Recipe source - Gayathri

Ingredients

For the Cake

Flour/Maida - 1 cup + 2 tbsp
Baking powder - 1/2 tbsp
Butter - 1/8 cup / 25 gms
Condensed milk - 200 gms
Vanilla - 1 tsp
Curd/Yogurt - 2 tbsp
Milk - 1/2 cup

For the Sugar Syrup

Sugar - 1/4 cup
Water - 1/4 cup
Honey - 1 tbsp
Pineapple Essence - 1/2 tsp

For the Topping

Mixed Fruit Jam - 50-75 gms
Water - 1 tbsp
Dessicated Coconut -1-2 tbsp

Method

Preheat oven to 180C.Grease and line a 6'square tin.
Sift (or whisk) together the flour and baking powder.
In a bowl,combine butter,condensed milk and vanilla.Whisk well.
Mix in the curd and whisk again.
Now add the flour and milk alternately,beginning and ending with flour and mix until you have a smooth batter.
Pour into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the tin for 5 minutes and then remove from the tin and let it cool completely on a wire rack.

While the cake is baking make the sugar syrup.
Heat the sugar and water till it boils.Switch off the flame and mix in the honey and pineapple essence.Keep aside.

When the cake is cooled down completely,level the cake on top if required.
Poke holes on the cake using a toothpick and pour the sugar syrup over the cake using a spoon.Pour half the quantity.
Invert the cake and repeat the process.

Heat the jam and water in a pan or in a microwave for a minute.
Spread the jam evenly on top of the cake.
Sprinkle coconut all over.
Cut into slices and serve.

Step by Step Pictorial

Preheat oven to 180C.Grease and line a 6'square tin.
Sift (or whisk) together the flour and baking powder.
In a bowl,combine butter,condensed milk and vanilla.Whisk well.
Mix in the curd and whisk again.
Now add the flour and milk alternately,beginning and ending with flour and 
mix until you have a 
smooth batter.
Pour into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the tin for 5 minutes and then remove from the tin and let it cool completely on a wire rack.

While the cake is baking make the sugar syrup.
Heat the sugar and water till it boils.Switch off the flame and mix in the honey and pineapple essence.Keep aside.


When the cake is cooled down completely,level the cake on top if required.
Poke holes on the cake using a toothpick and 
pour the sugar syrup over the cake using a spoon.Pour half the quantity.
Invert the cake and repeat the process.

Heat the jam and water in a pan or in a microwave for a minute.
Spread the jam evenly on top of the cake.
Sprinkle coconut all over.
Cut into slices and serve.


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