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.

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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 :)

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Unniyappam | Kerala Special Unniyappam Recipe

For a long long time,I delayed making or even trying to learn how to make Unniyappam.I thought it requires a lot of experience,patience and it is way too complicated.Every time I tasted one though,I had a desire to learn how to make delicious,crunchy on the outside and soft inside Unniyappams.

Motherhood makes you do a lot of things.One of it is when the kids ask you to make something.Arjun loves Unniyappam and though he never asked me to make it,the way he relished it made me decide that I should at least try making it once.Turns out,the recipe is super simple.A handful of ingredients and a bit of time is all you need.There are a lot of recipes which uses the basic ingredients - Rice,Jaggery and Banana along with the flavorings.But this recipe made me want to try it asap.It adds a bit of Chakkavaratty into the batter.Yes,and believe me,it tastes awesome :)

Arjun loved it and had a couple of unniyappams at one go.I have already made the recipe twice and both times it got over in a flash.So if you love Unniyappam and are looking for a simple recipe,look no further-this is it!!!

Unniyappam | Kerala Special Unniyappam Recipe
Recipe adapted from - Bincy's Kitchen

Ingredients

Raw rice - 1 cup
Jaggery - 1 cup,grated
Chakkavaratty/Ripe Jackfruit preserve - 2 tbsp
Atta/Whole wheat flour - 1 tbsp
Salt - a pinch
Cardamom - 2 whole
Ripe Mysore Banana/Palayankodan pazham - 2 medium
Ghee - 1 tbsp
Coconut chopped/grated - 2-3 tbsp
Black sesame seeds/Ellu - 1 tsp
Coconut oil to make the Unniyappam

Method

Wash the rice well till the water runs clear and soak for 3-4 hours.
Melt the jaggery in 1/4 cup water and when it comes to a boil,switch off the flame and filter the syrup.Let it cool down.
In a mixer jar,add the soaked and drained rice,chakkavaratty,atta and salt to taste.
Add the jaggery syrup and cardamom and grind the mixture.Take care not to grind it too fine.We are looking at a fine semolina consistency.
Add the banana and pulse it for a few seconds.
In a pan add the ghee and saute the sesame seeds and coconut separately.Add that to the batter,mix well.
Keep the batter aside for 4-5 hours.
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 Tutorial

Wash the rice well till the water runs clear and soak for 3-4 hours.
Melt the jaggery in 1/4 cup water and when it comes to a boil,switch off the flame and filter the syrup.Let it cool down.

In a mixer jar,add the soaked and drained rice,

chakkavaratty,

atta and 

salt to taste.

Add the jaggery syrup and 

cardamom and grind the mixture.Take care not to grind it too fine.

We are looking at a fine semolina consistency.

Add the banana and pulse it for a few seconds.

In a pan add the ghee and saute the sesame seeds and coconut separately.Add that to the batter,mix well.

Keep the batter aside for 4-5 hours.

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.

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