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Showing posts with label DESSERTS. Show all posts
Showing posts with label DESSERTS. Show all posts

February 17, 2018

How To Make Eggless Red Velvet Cake Recipe Without Condensed Milk

Eggless red velvet cake recipe

My daughter Raksha is a big fan of Red velvet cake. So I tried eggless red velvet cake recipe at home with whipped cream frosting for the first time on Valentine’s day. Last year during this day I had shared a simple and easy eggless red velvet cake in a mug using microwave. So this year I wanted to try in convection oven. It came out moist, soft, spongy without even using condensed milk, butter & eggs. Cooking oil and buttermilk are the magic ingredients in this recipe. I was very happy with the result even though its my first attempt. Thanks Ranjani for the fool proof recipe. Actually cream cheese frosting is most suitable for red velvet cake. But I used heavy whipping cream for the frosting as I din’t have cream cheese in hand. We loved this combo as well. I used food coloring liquid for the bright red color. I din’t want to test with beetroot juice as its my first attempt. Last year we ordered red velvet cake from a popular bakery chain for Raksha’s birthday. But it was not good at all. We were disappointed with the taste of frosting and felt the cake was not even moist. When compared with that cake, my homemade eggless red velvet cake is outstanding. Beginners can dare to try this recipe. You will get good results for sure. You can also use this recipe to make red velvet cupcake. Ok, Lets see how to make eggless red velvet cake at home with step by step pictures.
PS : Sorry for the bad decoration. I am still in the learning phase. Hope I can do a perfect frosting soon ;).

How to make eggless red velvet cake at home

Eggless red velvet cake recipe


Eggless red velvet cake recipe

How to make soft, moist eggless red velvet cake without condensed milk.


Cuisine: Indian
Category: Eggless cakes
Serves: 1/4 kg
Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes


INGREDIENTS

1 cup - 250ml
  • Maida / All purpose flour - 1 cup
  • Baking powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Cocoa powder - 1 tbsp
To mix
  • Sugar – 1/2 cup ( I used regular crystal sugar)
  • Buttermilk - 1/2 cup ( thick curd ( 1.5 tbsp + 1/3 cup water)
  • Cooking oil - 1/3 cup ( Any flavorless oill)
  • Vanilla essence - 1 tsp
  • Colorless vinegar - 1 tbsp
  • Red food color - 1 tsp
Frosting
  • Heavy whipping cream - 1/2 cup ( I used Tropolite brand)
  • Icing sugar - 1/4 cup
  • Vanilla essence - 1/2 tsp
  • Sugar + water – 1 tbsp each for sugar syrup.

METHOD

  1. In a small bowl, whisk curd & water to make buttermilk. Keep aside.
  2. In another wide bowl, take sugar and cooking oil. Mix till sugar melts.Then add the remaining wet ingredients and make a smooth liquid.  
  3. Keep a sieve over this bowl. Sieve maida, baking powder, soda and cocoa powder.
  4. Mix gently with a whisk to make cake batter. Transfer to a greased baking pan.
  5. Bake in a preheated oven for 30 to 35 minutes.Check with toothpick.
  6. Remove the pan and let the cake cool completely. Invert in a plate and cover with a cling wrap to avoid drying.
  7. Now beat the heavy whipping cream adding icing sugar, vanilla essence till stiff peak using electric beater.
  8. Slice the cake into two rounds. Drizzle sugar syrup all over the cake base.  Apply frosting.Decorate with piping nozzles as you like. Refrigerate the cake for an hour before use.
  9. Cut the cake and enjoy chilled cake.

METHOD - STEP BY STEP PICTURES

  • In a small bowl, whisk thick curd + water. Make buttermilk. Set aside. In a wide bowl, whisk sugar and cooking oil. Mix till sugar dissolves. To this  add buttermilk, vinegar, vanilla essence, food color and mix well.
    Eggless red velvet cake recipe
  • Place a sieve over the bowl. Sieve maida, baking powder, baking soda and cocoa powder. Mix gently and make the cake batter. Batter consistency should be pourable and fall like ribbon.
    Eggless red velvet cake recipe
  • Take a baking pan, grease with cooking oil or butter at the sides & bottom pf pan. Dust the pan with maida & coat it completely. Pour the cake batter till half of the pan.
    Eggless red velvet cake recipe
  • Preheat convection oven at 180c for 10 minutes. Place the baking pan inside the oven and bake the cake for 30 minutes. Prick the cake with a toothpick and check if it comes out clean without batter. If not, bake for another 2 minutes to 5 minutes. Remove the cake pan and allow it to become warm.
    Eggless red velvet cake recipe
  • After 30 minutes, run a knife in the sides of cake and invert it in a plate.Cake falls smooth without sticking to the pan. Let the cake cool down completely if you are frosting it with cream. Else you can make pieces and serve warm as teatime cake immediately.
  • After the cake cools down completely, cover the cake in a cling wrap or polythene cover and rest it for 6 hours to overnight. This will help to slice the cake without or with less crumbs. But If you want to apply icing on the cake, you can also slice it once the cake becomes warm but crumbs will be more. No problem, you can collect the crumbs and use it for decoration.
    Eggless red velvet cake recipe
  • Now remove the cling wrap. Slice into two using a knife or thread.Cut the cake into two roundels using a knife or thread as shown the picture below. Place the base on seperate plate.
    Eggless red velvet cake recipe
  •  Drizzle sugar syrup on both the layers. Do not add too much of sugar syrup. Cake base will become soggy. Stop adding sugar syrup once you feel the cake is completely wet by pressing with your fingers gently.
  • To make frosting, take the heavy whipping cream in a wide bowl. Add icing sugar, vanilla essence. Whip it using an electric beater till soft peaks form. Remove more than half of this cream to another bowl and use it to apply on the cake base. Beat the remaining cream till firm peaks, add food color to a portion of it ( I used pink) and use it for piping.
    Eggless red velvet cake recipe
    Eggless red velvet cake recipe
  • Apply cream on the cake base and layer the cake one over the other. Cover the top and sides with the cream. Now take the piping bag and insert a nozzle. Fill with cream. Decorate the cake as you like. If there are crumbs in the cake, you can sprinkle them all over the cake. Refrigerate the cake for an hour and then cut it. Enjoy !
    Eggless red velvet cake recipe
    Eggless red velvet cake recipe

Note

  • Do not reduce the quantity of cooking oil. Instead you can replace with soft butter.
  • To substitute buttermilk, you can use 1/2 cup warm milk + 1 tsp lemon juice.
  • Baking time may vary as per the oven settings. So keep an eye after 25 minutes.
  • After you apply frosting on both of the cake base, refrigerate it for 30 minutes to set well. Then you can layer them and give the top coating. After coating the sides and top of the cake, again refrigerate it for 30 minutes. Finally you can do the piping design, refrigerate for 1 hour and cut it. All these steps helps to make the frosting set well.
Make this rich, creamy, soft, spongy, delicious looking eggless red velvet cake at home for birthdays, anniversaries and special occasions, enjoy !
Moist red velvet cake recipe
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February 14, 2018

Sabudana Kheer Recipe – Javvarisi Payasam Recipe With Sugar - Sago Payasam

Sabudana kheer recipe

We celebrated Maha Shivaratri festival today. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time. Its an yummy Indian dessert recipe. Usually I make this kheer instantly by roasting nylon sabudana / nylon javvarisi( small sized). But this year, I wanted to try with maavu javvarisi which we use for making upma/ Kichdi.I watched a Marathi video in Youtube channel and tried this recipe. It came out very well. It tasted so rich and creamy with all the full fat milk, sugar, nuts and saffron. I loved it to the core. For variations, you can also use condensed milk instead of milk & sugar. Sendhil loves sabudana kheer with jaggery more than sugar. So I am planning to prepare it with the leftover sago tomorrow WinkingLove Struck for Thursday Guru pooja.
Sabudana kheer is one of the most commonly prepared vrat ki recipes / fasting food across North India. Basically Sabudana/ sago is healthy as its made from Tapioca. It has so many health benefits. Hence its considered as one of the best baby/toddler foods. Its good for muscle development, helps to gain weight, good for bones, improves digestion, energy levels and reduces body heat. Even though it is high in calories and full of carbohydrates, it keeps the tummy full for long time.So people make sabudana recipes on vrat/ fasting days. Just 100gms ( 1 cup) of serving has more than 200 calories. Hence its advised to consume in small amounts.  . Ok, Lets see how to make sabudana kheer with sugar / Javvarisi payasam recipe with step by step pictures and video.



Sabudana kheer recipe with sugar


Sabudana Kheer Recipe / Javvarisi payasam recipe


Sabudana Kheer Recipe / Javvarisi payasam recipe

How to make sabudana kheer/ sago kheer/ Javvarisi payasam for Shivratri fasting and Navratri festival.


Cuisine: North Indian
Category: Payasam recipe
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • White Sabudana / Sago / White javvarisi - 1/3 cup ( I used big ones)
  • Water - 1.5 cups
  • Boiled milk - 2 cups
  • Sugar - 1/4 cup
  • Saffron threads - Few
  • Cardamom powder - 1/2 tsp
  • Cashews and dry grapes - Few
  • Ghee - 1 tsp ( to roast the nuts)

METHOD

  1. Wash the sabudana twice in enough water. Drain it.
  2. Add 1/2  to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
  3. In a kadai, boil 1 cup of water. Add soaked sabudana with water.
  4. Cook in medium flame till sabudana turns translucent. Stir constantly.
  5. After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
  6. Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
  7. Switch off the flame and add cardamom powder. Roast nuts in ghee and add to kheer. Mix well and serve warm or chilled by refrigerating it for 30 minutes.

METHOD - STEP BY STEP PICTURES


  • Take sabudana/ sago in a wide bowl and wash it twice adding enough water. Drain the water completely. Add 1/2 to 3/4 cup of water and soak it for minimum 6 hours to overnight ( 12 hrs). It will increase in size after soaking.
    How to make sabudana kheer
  • Take a wide non-stick kadai. Add water and let it start to roll boil. Add sabudana with soaked water. Mix well and cook in medium flame till it turns translucent. It takes nearly 10 to 15 minutes to cook well. Stir occasionally to avoid sticking to the bottom of kadai and becomes like porridge.
    How to make sabudana kheer
  • When its 80% cooked, add milk and boil for 5 minutes in medium flame.Add saffron threads while the milk boils. Kheer turns mild yellow in color due to saffron. If you want white colored kheer, avoid saffron.
    How to make sabudana kheer
  • When the milk becomes slightly thick and sabudana is completely cooked, add sugar. Mix well and let the sugar dissolve. Check for consistency of kheer. If its too thin, let it boil for some more time. If its too thick, add little more boiled milk to bring desired consistency.Switch off the flame.
  • Add cardamom powder to the kheer. Roast cashew + dry grapes till golden in 1 tsp ghee and add to the kheer. Mix well and serve warm. If you like to serve chilled, refrigerate the kheer for sometime  and serve. Remember this kheer thickens after it cools down. So add little milk and adjust its consistency when needed.
    How to make sabudana kheer
  • Enjoy with yummy sabudane ki kheer along with poori , sabzi & rice for breakfast or lunch.
    How to make sabudana kheer
    !

Note

  • Quantity of milk should be adjusted as per your taste and desired consistency.
  • For variations, you can directly cook sabudana in milk instead of water but milk may curdle. To avoid this, we are cooking in water firstly and add milk to it.
  • If you are using small sized nylon sabudana, you don’t need to soak it. Just wash it twice and cook in water directly.
  • Bigger sized sabudana needs to be soaked for more time.

Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.
Sabudana kheer recipe with video

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January 1, 2018

11 Kesari Varieties – Different Types Of Rava Kesari Recipes - Indian Halwa Recipes

Kesari varieties
Collection of 11 Rava Kesari varieties / different types of rava kesari / Sheera Recipes.In this new year 2018, I wanted to start with a sweet post. So here I made a collection of different types of rava kesari recipes from my website. Kesari is basically an Indian sweet dish prepared with semolina, sugar and ghee. People in South India and North India call this yummy dessert recipe in different names like rava kesari, Kesaribath, Sheera, Halwa etc. We love to make Rava Kesari / Ksheera at home for all the festivals and occasions. Even today I made kesari bath for new year celebration. Kesari is basically a beginners sweet. Its so easy to make and takes less time to prepare. Even though its considered as a beginners sweet, many of us doesn’t get it right in texture. Sometimes it becomes hard, chewy, dry or with lumps. To prepare hotel style, soft and ghee dripping kesari must be the dream of many. Me too not an exception. When I was a beginner, I struggled a lot to make perfect kesari.  So my MIL taught me some useful tips about the ratio of water and rava, perfect cooking of rava/semolina without lumps and much more. From then, I started to make good kesari every time and I got the confidence to explore different types of rava kesari recipes like milk kesari/ Paal kesari, pineapple kesari, mango kesari, Karnataka style kesaribath, microwave rava kesari, other kesari recipes like Vermicelli kesari, Aval kesari/Poha kesari and some North Indian Sheera recipes like suji ka halwa/ suji sheera, Atta ka sheera and Moong dal dal sheera. I am yet to try banana sheera and fruit kesari recipes. I will add them in this list once I do that. Now lets see the collection of 10 Kesari recipes from Chitra’s Food Book in this New Year 2018 as my first post Happy.
I thank all my readers and followers of my website for your unconditional love and support. I am really blessed to have you all Love Struck. Hoping to get more and more support, encouragement and love from you in this new year as well. Ok, lets move on to the post !

Kesari Varieties - South Indian, North Indian Sheera Recipes


Kesari varieties 11 Kesari Varieties – Different types of South Indian & North Indian Sheera Recipes
Cuisine: Indian
Category: Kesari Recipes
Serves: Serves 3-4
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Rava kesari recipe
Karnataka Kesaribath recipe
Microwave Rava Kesari
Paal Kesari
Pineapple sheera
Mango sheera recipe
Semiya kesari
Aval kesari
Sooji sheera
Moong dal halwa


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    December 15, 2017

    Bread Rasmalai Recipe - How To Make Instant Rasmalai With Bread

     Bread Rasmalai
    Bread Rasmalai is an easy to make, instant rasmalai recipe. Even though its taste and texture cannot be compared with the authentic, traditional rasmalai prepared with rasgulla, it can satisfy our sweet cravings quickly. It takes very less time to prepare. Also it an yummy sweeet recipe that can be prepared using leftover bread slices. Kids would love it for sure. Last week I made it using some left over dry bread slices at home. As I had already shared an instant rasmalai recipe using store bought rasgolla and condensed milk, I did not use condensed milk in this recipe. I just used sugar, nuts and prepared rabri in its usual method. This bread rasmalai tastes the best when served chilled. Friends, you can try this easy rasmalai recipe with bread for your kids and family to serve a quick dessert for an occasion or weekends. Ok, lets see how to make bread rasmalai recipe with step by step pictures and video.
    Check out my gulab jamun and shahi tukda.





    Bread Rasmalai Recipe


    Bread Rasmalai Recipe Easy, instant rasmalai recipe with bread
    Cuisine: Indian
    Category: Sweet
    Serves: 6-7 nos
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes

    INGREDIENTS
    1 cup - 250ml
    • Bread Slices - 6 nos
    • Full Fat Milk - 1/2 litre ( 2 cups)
    • Sugar – 2 to 3 tbsp (adjust based on your taste)
    • Cardamom powder - 1/2 tsp
    • Saffron threads - Few
    • Chopped nuts - 2 tbsp (Cashews & Badam)
    METHOD
    1. Take milk in a wide pan and boil till it reduces to 1.5 cups.
    2. Add sugar, chopped nuts, cardamom, saffron.
    3. Boil till it reduces to 1 cup. Rabri is ready. Switch off and keep aside.
    4. Take bread slices and cut into round shape using a lid.
    5. Dip the bread in rasmalai. Remove in a plate and garnish with nuts.
    6. Refrigerate for an hour and serve chilled for best taste.
    METHOD - STEP BY STEP PICTURES

    • Heat 2 cups of milk in a wide kadai. Boil till it reduces to 1.5 cups. Scrape the sides, collect the skin and add it back to the kadai while the milk boils. Stir at regular intervals to avoid over flowing.


    • After the milk is reduced, add sugar, chopped nuts, saffron threads and cardamom powder.Mix well, .Boil till milk reduces to 1 cup. So total milk should be half the quantity of original measure. Now check the taste. Add more sugar if needed and mix well. When you pour the milk, it should be slightly thick. Remove from the flame and let it become warm. Milk becomes thicker when it cools down.So do not reduce it too much.
    • Now take the bread slices. Cut into round shape with a lid.Remove the sides. Dip the bread slice in thickened milk.
    • Pour some thick milk over the bread. Remove in a plate. Garnish with chopped nuts.Refrigerate for an hour and serve chilled.
    • Enjoy !

    Note

    • Do not use very dry and old bread.Using fresh bread is also not advisable because it may dissolve in milk due to its softness. Use 2 days old bread for best taste.
    • Adjust the quantity of sugar as per taste. You can also add at the end before dipping bread slices to increase the sweetness.
    Try this easy, instant bread rasmalai and enjoy a quick dessert at home !

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    December 7, 2017

    Moong Dal Halwa – Quick Moong Dal Sheera Recipe

    Moong dal halwa recipe - Quick version
    This is an easy and quick version of moong dal halwa / moong dal sheera. I followed this recipe from Tarla Dalal’s website. Usually moong dal halwa takes more time to cook. But this is a quick recipe that can be prepared under 30 minutes. As it is prepared without khoya, I tried it immediately. It came out very well. I have tasted moong dal halwa in many North Indian Lunch buffet. I love its coarse texture and softness. When I prepared this recipe, I was very happy that I could make a similar one at home easily. Friends, do try this quick moong dal halwa recipe without khoya. You will love it for sure.  I took a video for this recipe. I will try to add it tomorrow. Now lets check out the recipe with step by step pictures.

    Do check out my easy atta halwa / wheat flour halwa, Corn flour halwa/ Karachi halwa Badam halwa, easy beetroot halwa !

    I have a happy news to share with you all. Chitra’s Food Book has been selected under Top 100 Vegetarian Blogs in feedspot.  Thank you Anuj !


    Moong dal halwa
    Moong dal halwa at room temperature


    Moong Dal Halwa - How To Make Quick Moong Dal Halwa Recipe


    Moong Dal Halwa - How To Make Quick Moong Dal Halwa Recipe

    Quick and easy moong dal halwa recipe without khoya


    Cuisine: Indian
    Category: Sweet
    Serves: Serves 3-4
    Prep time: 120 Minutes
    Cook time: 20 Minutes
    Total time: 140 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Yellow moong dal - 1/2 cup
    • Boiled milk - 1/2 cup
    • Water - 1/2 cup
    • Sugar - 1/2 cup + 1 tbsp ( actual recipe used 1/2 cup) 
    • Melted ghee - 1/2 cup
    • Cardamom powder - 1/2 tsp
    • Kesar / saffron thread - 1/2 tsp (soak in 1 tbsp water)
    • Cashews, badam - 2 tbsp ( chopped)

    METHOD

    1. Wash and soak moong dal in hot water for 2 hours.
    2. Drain the water completely and dry grind the dal to a paste without adding water.
    3. Strain the ground paste through a thin cloth. Squeeze the water content.
    4. Heat ghee in a kadai. Add ground paste and saute in medium flame till it becomes golden brown.
    5. Add milk + Water and cook till thick. Add sugar, mix well.
    6. Cover and Cook for 5 minutes in low flame. Mix well.Add cardamom powder, saffron.
    7. When the halwa starts to leave the sides of pan, remove and garnish with nuts. Serve warm.

    METHOD - STEP BY STEP PICTURES

    • Wash and soak moong dal in hot water for 2 to 3 hours.Drain the water completely. Grind to a slightly coarse paste without adding water.Set aside. Chop the nuts finely. Soak saffron in 1 tbsp warm water.Keep aside.Moong dal halwa
      Moong dal halwa
    • Take a thin cloth and put the ground paste.Squeeze it well and remove the water content. Now the paste looks dry without moisture.
      Moong dal halwa
    • Heat ghee in a kadai. Keep the flame low and add the paste. Mix well till it spreads well with ghee. Cook in medium flame for 12 to 15 minutes till it becomes golden brown and crumbly.
      Moong dal halwa
    • Add milk and water. Mix well till 3/4 th of the milk + water is absorbed by the moong dal paste.
    • After it becomes slightly thick, add sugar and mix well.
      Moong dal halwa
      Moong dal halwa
    • Mixture becomes a semi liquid. Cover and cook in very low flame for 5 minutes. Open and  mix well.
    • When it starts to leave the sides of pan, add cardamom powder. saffron thread soaked in little water ( soak 1/2 tsp saffron in 1 tbsp water).Mix well.
      Moong dal halwa
    • Halwa becomes thick and starts to leave the sides of kadai with traces of ghee, switch off the flame. No need to wait for the ghee to release. If you stir more, halwa becomes hard after cool down. Remove the halwa in a bowl and garnish with chopped nuts. 
    • When the halwa becomes warm, it becomes non-sticky and well set. Enjoy when warm for best taste. 
    • You can store this halwa upto 3 days in refrigerator. You can reheat it in a kadai , microwave or dosa tawa adding 1 tsp ghee to serve it fresh everytime.
      Moong dal halwa
       

    Note

    • You can skip milk and use water completely.
    • Do not reduce the quantity of ghee. Halwa becomes hard.
    • Do not cook the halwa for more time after adding sugar. Sugar caramelizes and hardens the halwa. Remove the halwa as soon as it starts to leave the sides of pan.
    • Straining the ground moong dal paste in cloth helps to remove the water content. Hence it cooks quickly.
    Try this easy, yummy Moong dal halwa and enjoy !
    Quick moong dal halwa recipe

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