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Showing posts with label BAKING RECIPES. Show all posts
Showing posts with label BAKING RECIPES. Show all posts

September 23, 2020

Spicy Roasted Chickpeas / Chana In Air fryer–Indian Air fryer Recipes

roasted chickpeas in air fryer

After a long time, I am sharing an air fryer recipe in Indian style. Yes this is Indian style roasted chickpeas (roasted kabuli chana) sprinkled with chat masala, red chilli powder, aamchur powder and salt. I used to buy Haldirams roasted moong dal, masala chana and green peas. Its Raksha’s favorite too. Recently when I was talking to my friend Shalini, she was suggesting me to post some interesting, Indian recipes in air fryer. She also told me to start with this easy, roasted chickpeas in air fryer. Its a great recipe for weight watchers too. I used my Bajaj air fryer. If you don't have an air fryer, you can use your convection oven.

I followed this recipe from my forking life. When I tried it, I was so excited to see the super crispy chickpeas/ chana with a nice masala flavor. Its spicy taste and flavor reminded me the roasted green peas we used to buy in cinema theaters when I was young. Sendhil loved it a lot and he is munching it everyday for post lunch snacks. Its a low calorie, healthy snack that is ideal for kids and husband’s snacks box. Its a guilt free snack too. Its stays good for a week or two if stored properly. Friends, do try this healthy, Indian style roasted chana in air fryer with less oil. I am sure you will love it. Lets check out how to make it with step by step pictures.



Roasted chickpeas in air fryer


Roasted chickpeas in airfryer

Roasted chickpeas/ chana in air fryer with less oil for evening snacks.


 
Cuisine: Indian
Category: Snacks
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 
1 cup = 250ml
  • Chickpeas / Kabuli Chana / kondakadalai - 2 cups
  • Cooking oil - few tbsp as required
For masala mix/ spice mix / seasoning
  • Red chilli powder - 1 tsp
  • Chat masala - 1 tsp
  • Aamchur powder – 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - as needed
HOW TO MAKE ROASTED CHICKPEAS IN AIR FRYER
  1. Wash and soak chickpeas/chana in sufficient water for 8 hours or overnight.
  2. Drain the water completely and take 1 cup of soaked chana.
  3. Make the masala spice mix by mixing all the spice powders and salt.
  4. Spread 1 cup of chana. Set the timer to 15 minutes at 200c.
  5. Remove the basket after 5 minutes. It becomes completely dry in the first 5 minutes.
  6. Drizzle few drops of oil and mix well.
  7. Continue cooking for 10 minutes by shaking the tray in every 5 minutes.
  8. After 13 minutes, chickpeas would have been roasted well and crispy.
  9. Add 1/2 tsp spice mix powder and air fry for remaining 2 minutes.
  10. Check for taste and crispness. If not crispy, roast for 2 more minutes. Mine took around 18 minutes.
  11. Once done, transfer to a bowl. Add 1 tsp spice mix required for this batch and shake well. Cool down and store in a box.
  12. Air fry the next batch of chickpeas in the same procedure.
  13. Spicy roasted chick peas is ready. You can store and enjoy it for a week.
METHOD - STEP BY STEP PICTURES
  • Wash and soak 2 cups of chickpeas in a wide bowl adding sufficient water. Soak it for 8 hours or overnight.

  • Chickpeas increases in quantity after soaking. Drain the excess soaked water completely and set aside. Take 1 cup of soaked chickpeas and set aside.
  • Take the air fryer basket and spread 1 cup of chana. Do not crowd them. Spread it well. Now close the air fryer basket and set the timer to 15 minutes. Keep the temperature at 200 degree c / 390 degree F.
  • After 5 minutes, open the basket. Chana would have dried completely. Now drizzle few drops of oil and shake it well to spread the oil over the chickpeas.
  • In the mean time, take a bowl. Mix red chilli powder, turmeric powder, salt, aamchur powder, chat masala to make the spice mix / seasoning mix. Cook for the remaining 10 minutes, by shaking it for every 5 minutes. Total cooking time is 15 minutes.
  • When there is about 2 minutes left, add 1/2 tsp of spice mix. Shake well and cook for the remaining 2 minutes. Adding less spice powder and cooking for 2 minutes at the end helps to roast the chickpeas without having the spice mix burnt or fall off from it. 
  • After 17 minutes, check for taste and crispness of chana. If its not crispy, roast for 2 to 3 minutes more. Mine took 18 minutes. So keep an eye after 15 minutes to prevent over roasting.
  • Make sure chickpeas is not burnt by over cooking. Once done, transfer the roasted chana to a bowl. Add the remaining spice mix required for this batch. If needed you can drizzle a tsp of cooking oil to coat the spice mix with chana. Cool down and then store in an air tight box. 
  • Follow the same steps and roast the remaining soaked chana. Store them after cooling down and enjoy up to 2 weeks. It stays crispy.

    Enjoy with tea/ coffee or pack it for your kids and husband’s snacks box !

Note

  • After soaking, drain the water completely. No need to spread the chana and dry in open air. It becomes dry by cooking in air fryer in 5 minutes.
  • Roasting time of chana differs based on the model of air fryer. Mine took around 18 minutes for first batch. So keep an eye after 15 minutes.
  • Do not add all the spice mix while the chana is roasting. It gets burnt. So a little quantity of spice mix/seasoning at the end of cooking and add the remaining after transferring to the bowl.
  • For variations, you can make seasoning with garlic powder, pepper powder etc.


Do try this easy, healthy, air fryer roasted chana and enjoy !

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May 22, 2020

Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

 Egg biscuits recipe

Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉.

Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones.

During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday.

 I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good.

 In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.
Egg biscuits without oven


Egg Biscuits / Kerala Mutta biscuit


Egg Biscuits / Kerala Mutta biscuit

Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.



Cuisine: Indian
Category: Cookies
Serves: 100
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • All purpose flour / Maida - 3/4 cup
  • Baking powder - 1/2 tsp
  • Eggs / Mutta - 2
  • Powdered sugar - 5 tbsp ( little less than 1/2 cup)
  • Vanilla essence - 1 tsp
  • Melted butter - 2 tbsp
  • Turmeric powder – 1/8 tsp
  • Zip lock cover / Piping bag / Milk cover – 1
HOW TO MAKE EGG BISCUITS / MUTTA BISCUITS
  1. In a mixing bowl, break 2 eggs. Beat for a minute. 
  2. Add melted butter, vanilla essence and powdered sugar.
  3. Mix well. Sieve maida,turmeric powder and baking powder.
  4. Add to the egg mixture and mix gently to make a dough.
  5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
  6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
  7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
  8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
  9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
  10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
  11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
  12. Transfer to a plate and cool down to become crispy. Enjoy.
  13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
  14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
  15. It becomes crispy once its cooled down completely.
METHOD - STEP BY STEP PICTURES
  • Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.
  • Egg biscuit
      Egg biscuit
       

    • Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough.
    • Egg biscuit
    • Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover.

    • Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.
    • Egg biscuit  Egg biscuit
    • Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking.
    • Egg biscuit
    • To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit.
    • Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife.
    • Egg biscuit
    • Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week.
    • Egg biscuit
    • For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy.

    • NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove.

    • Enjoy !

    Note

    • You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking.
    • Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me.
    • Do not skip butter.
    • I haven’t tried this biscuit with wheat flour.
    • Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs.
    • For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits. 
    • For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor. 

    Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.
    Kerala mutta biscuit
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    December 2, 2019

    Eggless Wheat Flour Jaggery Cookies – Sugar Free Cookies

    eggless wheat flour cookies
     Every year I try some eggless baking recipes during December. This year I started baking with this healthy, eggless wheat flour jaggery cookies. Its an Indian style wheat flour cookies ( atta cookies) adding jaggery and cardamom powder. I followed the recipe from Cook with Manali. You can use cinnamon powder or vanilla essence for different flavor. I too recommend the same as my daughter din't like cardamom flavor. I have used ghee in this recipe. You can also use soft butter at room temperature. Since this is a whole wheat cookies with jaggery, its taste cannot be compared with usual butter cookies. But this tastes more like digestive biscuits. I have also discussed how to make this cookies without oven under step by step pictures section. Ok friends, do try this easy eggless atta cookies and share your feedback.

    Check out my Eggless digestive biscuits, wheat flour custard cookies, Almond cookies, Ragi bisuits and other cakes n cookies recipes too !

    eggless wheat flour cookies with jaggery

    Eggless wheat flour cookies with jaggery


    Eggless wheat flour cookies with jaggery

    Eggless wheat flour cookies with jaggery



    Cuisine: Indian
    Category: Cookies
    Serves: 15 to 20 nos.
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 240ml
    • Wheat flour / Atta - 1.5 cups
    • Baking powder - 1/2 tsp
    • Ghee at room temperature - 1/2 cup
    • Powdered jaggery - 1/2 cup
    • Cinnamon powder - 1/2 tsp
    • Boiled milk - 3 tbsp ( at room temperature)
    • Salt - a pinch
    HOW TO MAKE EGGLESS WHEAT FLOUR COOKIES
    1. In a bowl, sieve wheat flour, salt, baking powder and cinnamon powder.
    2. In a wide bowl, sieve powdered jaggery and remove the lumps if any.
    3. Add semi solid ghee and mix well to make a paste.
    4. Add milk and mix well. Add wheat flour mixture.
    5. Make smooth dough. No problem if there are cracks in dough.
    6. Cover and rest the dough for 15 minutes.
    7. Roll the dough using rolling pin. Make cookies thin or thick as you like.
    8. Prick with fork. Arrange in a baking tray lined with butter paper.
    9. Preheat oven in convection mode at 180c. Bake the cookies for 15 to 20 minutes.
    10. Remove once its baked to golden brown in bottom.  Let it cool down to become crispy.
    11. Store in a box and enjoy with tea!
    WHEAT FLOUR COOKIES - STEP BY STEP PICTURES
    • In a wide bowl, sieve whole wheat flour, salt, baking powder and cinnamon powder.

    • In another bowl, sieve powdered jaggery and remove the lumps if any. Add ghee and mix well to dissolve jaggery.

    • Add milk and make a paste. Add the sieved wheat flour mixture. Bring everything together to make a dough. If its too dry, add 1/2 tbsp more milk. But do not use more milk. Cookies may turn chewy, not crispy. No problem if the dough has cracks.
    • eggless wheat flour cookies with jaggery
    • Close and rest it for 15 minutes. In the mean time, line a baking tray with butter paper.
    • eggless wheat flour cookies with jaggery
    • Take the dough and roll with rolling pin. You can roll it thin or thick. Cut into rounds or any shapes as you like. Thick cookies takes more time to bake. So I would recommend to make thin sized cookies in thickness. This cookies won’t double in size after baking. So make round shapes and arrange in the baking tray with little gap. I kept 5 per batch. Prick the cookies with fork or tooth pick.
    • eggless wheat flour cookies with jaggery
    • Preheat oven in convection mode at 180c. Keep the baking tray and bake for 15 to 20 minutes based on the thickness of cookies. Keep an eye after 12 minutes. Bake till bottom of the cookies turn golden brown. Check if its not soft to touch. Remove the cookies and let it cool down in a wire rack or a plate. Bake the next batch. (Preheating is not needed for each batch).Cookies turn crispy after cooling down completely. If its not crispy, you can bake again for more time.  
    • To bake the cookies without oven. :  Take an old unused kadai, flat or slightly curved kadai is fine. Keep the kadai in high flame and pre heat for 5 minutes. Now place a small plate or bowl as a stand. Keep the baking tray over the stand. Cover the kadai and lower the flame completely. Bake for 10 to 15 minutes. Keep an eye else cookies may burn. (Instead of baking in empty kadai, you can spread 1 inch powdered salt and follow the same). 
    • eggless wheat flour cookies with jaggery
    • Cookies turn crispy once its cool down completely. Store in an air tight box and enjoy with tea !

    Note

    • For variations, you can add brown sugar. But quantity may slightly vary. Check for sweetness and add more if you need.
    • I used cardamom powder for flavor but it was not so great. So I would suggest to use cinnamon powder or vanilla essence.
    • This is a whole wheat cookies with jaggery. So its taste cannot be compared with usual butter cookies. Tastes more like digestive biscuits.
    • Baking time varies from 12 to 20 minutes.

    Try this healthy, wheat flour cookies and enjoy !
    eggless wheat flour cookies with jaggery

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    December 19, 2018

    Eggless Apple Cake Recipe – How To Make Apple Cake (Microwave and convection oven version)

    Eggless apple cake recipe

    I tried this eggless apple cake recipe using wheat flour/ atta by watching Sanjeev Kapoor’s YouTube video. As this is my first attempt of trying an apple cake at home without eggs, I followed original recipe to the dot. Chef used wheat flour and maida in equal quantities. Cake came out so soft, moist and spongy. I should call it as apple cinnamon cake because cinnamon acts as the major flavoring ingredient. When the cake is baked, I could feel a nice fruit smell with cinnamon all over the house. We all loved it. During Christmas season, most of us like to bake a fruit cake at home. If you are bored with the regular dry fruits cake, you can try this eggless apple cake instead. The best part is you can make this cake in microwave mode, convection oven and in a pressure cooker as well. Actually I baked 3/4 th of the batter in convection mode and the remaining in microwave mode by keeping in a glass bowl. Both turned out great. Convection oven cake took nearly 40 minutes of baking time whereas in microwave it was done under 4 minutes. So you can bake this eggless apple cake in microwave mode or convection mode in your oven. If you want to bake the same in pressure cooker, it is also possible. Just spread 1 inch of powdered salt in a thick cooker bottom.  Put a small plate or slotted plate over the sand, preheat the cooker for 15 minutes in medium flame till salt is heated. Remove the gasket and weight valve from the lid and cover the cooker. After preheating, place the baking pan and cook for 20 to 30 minutes in low flame. Check with a tooth pick & remove after cooling down. This recipe is so versatile and it works great for all the baking methods.

    Friends, do try this eggless apple cake recipe and share your feedback with me. Hope the step by step pictures can help you better. I will try to share the video recipe soon.

    Check out my eggless orange cake, eggless dates cake with wheat flour, eggless christmas fruit cake recipe, eggless plum cake in pressure cooker, microwave fruit cake too.

    How to make eggless apple cake

    Recently I got a pack of original, high quality almonds, walnuts and organic saffron from Kashmiri online store. I loved their walnuts and saffron. I have never used such a fragrant saffron till now. I could feel the aroma of it even before opening the parcel.. Friends, do check out their website and order the products. I am sure you will love its quality 👍. 




    Eggless apple cake recipe


    Eggless apple cake recipe

    Eggless apple cake recipe with wheat flour , all purpose flour, butter and milk.



    Cuisine: Indian
    Category: Eggless cake recipes
    Serves: 1/2 kg
    Prep time: 10 Minutes
    Cook time: 40 Minutes
    Total time: 50 Minutes



    INGREDIENTS
    1 cup - 240ml
    • Apple - 2
    • Wheat flour / atta - 1 cup
    • All purpose flour / Maida - 1 cup
    • Powdered sugar - 1 cup
    • Baking powder - 2 tsp
    • Baking soda - 1/2 tsp
    • Cinnamon powder - 1/2 tsp
    • Vanilla essence - 1/2 tsp
    • Milk - 1 cup
    • Melted butter - 1/2 cup + 1 tbsp (150 gms)
    • Cooking oil - 1 tbsp
    • Water - 1/2 cup (to grind apple)
    HOW TO MAKE EGGLESS APPLE CAKE
    1. Wash and chop apple into small cubes. Grind to a puree adding water.
    2. In a wide bowl sieve wheat flour, maida, baking powder, baking soda and cinnamon powder.
    3. In another bowl mix melted butter, milk, vanilla essence and apple puree.
    4. Add the sieved dry flours and mix without lumps. Lastly add 1 tbsp cooking oil and mix well.
    5. Transfer the apple cake batter to a greased baking pan. Bake in a preheated convection oven for 40 minutes. Check with a tooth pick and remove the cake after warm.
    6. For microwave apple cake, take 1/2 cup of cake batter in a microwave safe glass bowl.
    7. Cook for 4 minutes. Remove it by checking with a tooth pick. Enjoy when warm.
    8. Apple cake stays good only for 2 days. So try to consume it quickly.
    METHOD - STEP BY STEP PICTURES
    • Wash and cut apple into small cubes. Grind to a smooth puree adding 1/2 cup of water. Set aside.

    • In a wide bowl, sieve wheat flour/ atta, maida, baking powder, baking soda and cinnamon powder. Keep it aside.

    • In another bowl, mix melted butter, milk, vanilla essence and apple puree.

    • Add sieved dry flour to the wet milk mixture. Add little by little and mix without lumps.

    • Batter should be thick and pourable. It will fall like a ribbon. Lastly add 1 tbsp cooking oil. Mix well.

    • Take an aluminum baking pan. Grease it with butter. Sprinkle maida all over the pan and dust off the excess flour. Pour the cake batter to the pan. Fill 3/4th of the pan. Pat the pan to level the batter and break the air bubbles.

    • Preheat the oven in convection mode at 180c. Place the baking pan and bake at 180c for 35 to 40 minutes. Cake rises and cracks on top. No issues. After 30 minutes, open the oven and insert a tooth pick or knife in the middle of the cake. If its sticky or with batter, bake for another 5 to 10 minutes. If the knife comes out clean, cake is done. Remove the baking pan and set aside to cool down.

    • After the cake becomes warm, run a knife around the cake and loosen the sides. Invert the cake in a plate and remove it. Make pieces and enjoy ! This cake stays good only for 2 days if kept outside. Refrigeration is not advisable because cake may become dry. So its better to consume soon.

    • FOR MICROWAVE APPLE CAKE : Take 1 cup of apple cake batter in a big glass bowl. Microwave in high power (800w) for 3 to 4 minutes. Check with a tooth pick and remove it. Invert in a bowl after cooling down.

    Note

    • You can use wheat flour completely instead of atta and maida half and half. But cake looks dense and thick. Not fluffy as shown in the picture. You may need to add more baking soda too.
    • You can use brown sugar instead of white sugar for healthy options.

    Try this eggless apple sponge cake at home and enjoy !
    How to make apple cake without eggs

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    June 6, 2018

    Eggless Mango Cake Recipe Without Condensed Milk - Vegan Mango Cake Recipe

    Eggless mango cake without condensed milk

    I had bookmarked this Indian style, vegan eggless mango cake without condensed milk from Madhuram’s eggless cooking blog. But I couldn’t try it. So I thought of trying at least in this mango season. Basically eggless mango cake can be prepared with many variations in the ingredients. Today I have come up with a version of mango cake with minimum ingredients. This cake recipe doesn’t call for butter, curd/yogurt, milk or condensed milk. Yes, Its completely vegan. Its a very simple recipe that uses cooking oil as the major ingredient. You will love this soft and spongy eggless, butter less mango cake. You can try this cake in a pressure cooker as well. Please refer my eggless cooker cake post for detailed procedure. If you ask me for wheat flour as substitute, sorry I can’t help you. Cake may become dense with wheat flour. Soon I will try to post a separate recipe for wheat flour mango cake. Ok, lets see how to make easy, Indian style vegan eggless mango cake recipe with step by step pictures and video !

    Check out my super hit eggless Dates cake with wheat flour and oats !

    Also check out my eggless whole wheat flour digestive cookies. 



    Eggless vegan mango cake recipe


    Eggless vegan mango cake recipe with mango pulp


    Eggless vegan mango cake recipe with mango pulp

    Eggless vegan mango cake recipe with mango pulp and without condensed milk


    Cuisine: Indian
    Category: Baking recipes
    Serves: 12 pieces
    Prep time: 10 Minutes
    Cook time: 25 Minutes
    Total time: 35 Minutes


    INGREDIENTS

    1 cup - 240ml
    • Ripe Mango pulp/ Puree – 1 cup (I used the puree of 2 mangoes)
    • Maida / all purpose flour – 1 cup
    • Baking powder – 1.5 tsp
    • Baking soda – 1/4 tsp
    • Salt – 1/8 tsp (optional)
    • Cardamom powder - 1/2 tsp
    • Cooking oil – 1/4 cup (Odourless oil, I used refined oil)
    • Sugar – 1/2 cup + 2 tbsp ( adjust based on the sweetness of mango)
    • Vanilla essence – 3/4 tsp
    • Cashew nuts – 2 tbsp (chopped)

    HOW TO MAKE EGGLESS MANGO CAKE

    1. Wash and peel the skin of ripe mango. Chop, grind and take the pulp.
    2. In a wide bowl, take the mango pulp, cooking oil, sugar, vanilla essence and cardamom powder.
    3. Mix well till sugar dissolves completely.
    4. To this mixture, sieve and add maida, baking powder and salt. Add nuts.
    5. Mix gently to make cake batter. Grease a baking pan with oil and maida.
    6. Preheat convection oven, bake at 180c for 25 minutes. Check with a toothpick.
    7. Invert cake in a plate after it cool down completely. Make slices and serve. Enjoy !

    METHOD - STEP BY STEP PICTURES

    • To make eggless mango cake, wash and peel the skin of 2 ripe mangoes. Chop to cubes. Grind to a smooth, thick paste without adding water. Alternatively you can use store bought, readymade mango pulp too. Measure 1 cup of puree and set aside.
      Eggless mango cake without condensed milk
    • In a wide bowl, take the mango puree. Add sugar, cooking oil, vanilla essence and cardamom powder. Mix well until sugar dissolves completely.
      Eggless mango cake without condensed milk
    • Place a sieve over the mango puree bowl and add maida, baking powder, baking soda and salt. Sift and add to the mango puree. Lastly add the chopped cashew nuts.
      Eggless mango cake without condensed milk
    • Mix gently without lumps using a spatula. Batter would be semi thick and spoonable. Check for taste, add more sugar if needed. Mix gently and set aside.
      Eggless mango cake without condensed milk
    • Take a baking pan and grease with oil. Sprinkle 2 tsp of maida all over the pan and rotate it to spread well.  Pat and remove the excess flour.

    • Now transfer the cake batter to the baking pan. Fill the batter till half of the pan. I used 2 small sized pans ( bundt pan & loaf pan).  Preheat oven in convection mode at 180c. Bake the cake for 25 minutes at 180c. Remove the pan after 25 minutes and insert a tooth pick into the cake. If the tooth pick comes out clean or with slight crumbles, cake is done. If toothpick comes with cake batter , bake for another 2 to 5 minutes by checking every minute.
    Eggless mango cake without condensed milk
    Eggless mango cake without condensed milk
    • Cool down the cake in a kitchen counter by covering the cake with a plate. It helps to prevent the cake from drying on the top. After 15 to 20 minutes, take the pan and run a knife around the corners of the pan. Invert the pan to a plate and pat it. Cake falls off easily. Make slices and enjoy with your tea/coffee. Tastes great with a nice  mango flavor. Enjoy !
    Eggless mango cake without condensed milk

    Note

    • Do not reduce the quantity of baking powder or baking soda.
    • Adjust the quantity of sugar based on the sweetness of mango pulp.
    • Original recipe used 1/2 cup sugar but I used 2 tbsp extra.
    • Do not beat the cake mixture. Mix gently.
    • For variations, you can use powdered sugar. In that case, measure and grind 1/2 cup + 2 tbsp & add to cake batter.
    • If you like, you can replace a part of sugar with honey.
    Try this eggless vegan mango cake recipe at home and enjoy your teatime !
     Vegan mango cake recipe
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