Easy Shortbread Cookies Recipe - Eggless Butter Biscuits - Christmas Recipes

Hope I am not late in sharing Christmas Recipes 2015.For the past one week,I had been trying various cookies and cake recipes.From today,I will share them one by one till Christmas.To begin with,here is the most popular cookies that everyone must try during this season.Yes,Its melt in mouth,crispy Shortbread cookies(Eggless version).We call this as Butter biscuit/ butter cookies.I browsed through few recipes and came up with this version.This is my first attempt in making these cookies and I must say”It came out PERFECT”. I am completely happy with the results.The ingredients and measurements are very easy to remember.It’s a fool proof,beginners cookie and anyone can bake it easily.Its perfect for Christmas & New year Gifting.With buttery soft and melt in mouth texture,it tastes awesome.You won’t and you can’t stop with one even if you are calorie conscious.I saw few recipes with cornstarch/corn flour and few with a combination of wheat flour & maida.I am sure it works in all the ways as the butter makes the magic here.I have shared all the possible tips and tricks in my Notes section.Do peep into it before you start.Friends,How come a cookie with so much of butter goes wrong.Do try it confidently and surprise your family members by showing your expertise in bakingYou will be showered with praises!!
Lets see how to make these delicious Christmas special Shortbread Cookies with stepwise pictures and a VIDEO !!

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Khara Biscuit Recipe / Masala Biscuits - Savory Cookies

I love Bangalore Iyengar Bakery’s Khara buns & Khara biscuits more than Benne biscuits.But I usually bake benne biscuits/Nankhatai as its my family’s favorite.This morning I tried savory biscuits/Masala biscuits for the first time by referring this recipe.Actual recipe called for using butter or Vegetable shortening.In bakeries,they use vanaspati/Dalda.But I halved the recipe & used cooking oil(refined oil) to cut down the calories.I was really skeptical about the result.But good biscuits came out very well with melt in mouth texture & crispiness.I was so happy about this bake and enjoyed it with my tea.Friends,do try this bakery style Masala biscuits/Khara biscuits and enjoy your tea time ! Color of this biscuit may vary slightly based on the time of baking and quantity of spices used.But the taste would be gr888 !

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Eggless Vanilla Cupcakes Recipe without condensed milk - Moist, Spongy Vanilla Cupcake Using Oil

Here is an Eggless vanilla cupcake recipe without butter (with oil) and without condensed milk. It comes out super soft, spongy and moist in texture. Yesterday my daughter Raksha told me to bake a cake using Vanilla essence as its her favorite flavor. She told ” Mummy, when I come back from the school, I should see a cake in your hand”. Its been months since I baked a cake in my kitchen.

For the past few months, I have been making only microwave mug cake recipes(refer side bar) for her after school snacks very easily within minutes. I think she got bored of them. So she badly wanted me to bake a regular cake this time. As I had already bookmarked some good cake recipes, I quickly browsed through them and tried this eggless vanilla cupcake. This recipe uses simple ingredients.

The cake raised beautifully and tasted great with moist, soft and spongy texture. I couldn’t feel its a no egg, no butter, no condensed milk cupcake. You can dare to try this recipe even if you are a beginner in baking. I have used choco chips in this cake to attract my daughter. You can add chopped nuts or even decorate the cake with simple chocolate frosting or buttercream frosting if you are interested. 

Lets see how to make this super moist cupcake from scratch.

Check out my eggless, butterless Chocolate cupcake recipe & Banana walnut muffin recipes too !

If you are eager to know the differences between a cupcake & muffin, here you go

• Cupcakes tend to be sweeter than muffins; there are savory muffins such as cornbread.
• Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping.
• Cupcakes usually have a head or top no larger than the body of the cupcake; muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape.
• Cupcakes are almost always, well, cupcake shaped; muffins can be made as just muffin tops.
• Cupcakes are almost never crispy or crunchy; muffins are often encouraged to brown and develop texture, especially on the top.

Eggless vanilla cupcake recipe

Eggless,moist cupcake recipe - Easy to make n bake !

Cuisine: Indian

Category: Baking

Serves: 8 

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 250 ml, 1 tsp = 5 ml Maida/All purpose flour - 1.25 cups ( 1 + 1/4 cup) Baking powder - 1 tsp Baking soda - 1/4 tsp Sugar - 3/4 cup Milk - 1 cup Refined oil - 1/3 cup  Vanilla essence - 1 tsp Vinegar - 1 tbsp ( synthetic vinegar) Salt – a small pinch Choco chips – 2 tbsp

HOW TO MAKE EGGLESS VANILLA CUPCAKE - METHOD

In a wide bowl sieve maida, baking powder & baking soda and a pinch of salt. Add choco chips to it. Mix well and set aside. In another bowl,mix the vinegar & milk. It will curdle slightly (U can replace vinegar with lemon juice. But I used vinegar).To this add oil,sugar and vanilla essence. Mix well till sugar dissolves.  Add the sieved flour to it and mix in one direction. It will become a thick batter. It should flow like a ribbon. If you feel, the batter is too thick, add 1-2 tsp of milk. Do not add more milk because cake will become sticky. Line a muffin tray with muffin papers. Pour the batter till 3/4th of the cup. Preheat the oven in convection mode at 180c. Bake the cupcakes for 15 minutes at 180c. Remove and check it with a tooth pick. If the tooth pick comes out clean, cake is done else keep it for 1-2 minutes more. Do not over bake. Remove the cake from the tray and enjoy with tea !

Note

Add 1-2 tbsp more sugar & extra vanilla essence for more sweetness & flavor. You can bake this as a regular cake instead of cupcakes. I guess it will work. Do not over bake the cake because the outer layer will turn chewy. You can use lemon juice if you don't have vinegar in hand.

Enjoy this easy, spongy cupcake recipe with tea ! Tastes yum !!

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Eggless Orange Cake Recipe Without Condensed Milk

 

I usually make eggless orange biscuit cake and its our family favorite too. But this time I tried an eggless, butter less orange sponge cake recipe using fresh orange juice.This recipe is without condensed milk, curd and it’s a vegan version too. I referred this recipe and used cooking oil to achieve the softness. Cake came out very well with bursting orange flavor. I loved its color, texture, flavor and above all it was like pillow soft to touch and eat. I was completely satisfied with the result and patted myself for this successful baking. 

I am happy and double confident that this cake is going to be a super hit among my family members. I am waiting for Raksha to come back from school and taste it. I guess this cake can be made with wheat flour too. I must give a try. Lets see how to make this easy, low fat vegan orange cake recipe with stepwise pictures.

Eggless orange cake recipe

Eggless orange cake recipe without egg, butter, cream, condensed milk and curd.

Cuisine: Indian

Category: Baking

Serves: 10

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

INGREDIENTS

1 cup = 240 ml All purpose flour/Maida - 1.5 cups ( Heaped) Baking powder - 1/2 tsp Baking soda – 1 tsp Sugar - 3/4 cup Orange juice - 1 cup (Use fresh juice for best results) Cooking oil - 1/3 cup ( use odourless oil, I used sunflower oil) Salt - a pinch Orange zest - 1/2 tsp (Use grated skin)

METHOD

In a wide bowl, sieve the maida, baking powder, soda and salt. Mix well. Add the orange zest to it. ( I grated the skin of orange and mixed with the flour) Set aside. Grease a baking pan with oil or butter and sprinkle the maida all over the pan. Keep aside. In another bowl, mix the sugar,oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well. Add the flour to the oil mixture and mix it with a spatula or whisk in one direction. Do not over beat the mixture. Cake will not rise.The batter should fall like a ribbon. This is the right consistency. Preheat the oven in convection mode at 180c for 10  minutes. Pour the batter in the baking pan and pat its bottom once for even distribution of batter. Now bake the cake in convection mode at 180c for 30-35 minutes. Check the cake by inserting a tooth pick in the center of the cake after 30 minutes. If it comes out clean or with little crumbs, cake is done. If you find the wet batter in the tooth pick, bake the cake for 2-3 minutes more. Invert the pan in a plate after the cake is cooled down. Cut into slices and enjoy with Tea.

Note

Please adjust the timing based on the convection oven.. You can replace oil with softened butter. You can also use store bought orange juice but cake flavor will be less. No need to use water,curd or milk.Orange juice would do. Do not invert the cake as soon as you bake. Cake will break. If the cake doesn’t fall off easily, bake it for 2 more minutes.

Enjoy this cake for your tea time. Tastes awesome !

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Eggless Jam biscuit Recipe - Eggless Thumbprint Cookies Recipe

Jam biscuits also known as thumbprint cookies is a kids friendly cookies recipe.Summer Vacation is started for my daughter Raksha.She keeps asking me to make some snacks to munch while watching TV.So I baked these cookies for her yesterday.I tried these biscuits for the first time and it came out really well.With melt in mouth texture and awesome vanilla flavour, these jam drop cookies were yummy.Its taste was close to butter biscuit/Nankhatai.So this biscuit would be surely a hit among the kids and elders as well.No doubt my daughter liked it to the core and finished one batch of cookies in few minutes.She called it as "Jim Jam" biscuits.You can try this cookies for small parties,get together and for picnic as well. You can make & store these cookies well in advance.I hope it stays good for a week in an air tight box because mine got over in an hour.Try these yummy jam biscuits for your kids and take the credits.Lets see how to make this melt in mouth,eggless thumbprint cookies/jam filled cookies recipe in detail.

Eggless jam biscuit/ Eggless Thumbprint cookies

Eggless jam filled biscuits for kids evening snacks !

Cuisine: Indian

Category: Cookies

Serves: 40 small

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml All purpose flour/maida – 1 cup Sugar - 1/4 cup Custard powder – 1/2 cup Corn flour – 1 tbsp Curd – 1 tbsp (semi solid) Butter – 1/2 cup Vanilla essence – 1 tsp Mixed fruit jam - as needed

METHOD

Powder 1/4 cup of sugar and take in a wide bowl.U will get 1/4 cup + 1 tbsp pwd sugar.Add softened butter( at room temperature) and vanilla essence to it.Whisk it well till creamy.In a bowl,take maida,corn flour and custard powder. Mix well and add this to the beated butter,sugar mixture.Fold it well and try to make a dough.Add 1 tbsp of curd and mix well.Make a stiff dough.No problem if there are mild cracks in the dough.No need to knead or beat the dough.Handle it gently. Melt the jam in microwave high power for 30 seconds to 1 minute.I kept in 800w power for 1 minute. Now take an orange sized ball from the dough.Roll it into 1/2 inch thick chapathi using a rolling pin.Dust it with maida if needed.Cut the cookies into desired shape using mould.Remove the cookies and arrange in a greased baking tray.( I greased the tray with few drops of oil) Make a small dent in the center of cookies using your forefinger, thumb finger or a bottle cap.Fill the dent with the jam.Put only few drops of jam because it may melt while cooking and spill in the sides.You can also put the jam just before 2 minutes at the end of baking .Its your choice. Preheat the oven in convection mode in 180c.Bake these cookies in 180c for 18-20 minutes till the sides turn light golden brown color.Remove the tray and let it cool. Take the cookies and store in a box.Enjoy !

Note

For variations,u can try with wheat flour. I am not sure of replacing butter with oil.Instead u can replace half of the butter with apple sauce. I used mixed fruit jam.It gives the best taste than other flavors i guess. I baked half of the cookies by filling jam in the beginning and half the batch by adding jam at the end.Both tasted good.

Enjoy these yummy cookies with coffee/tea/Milk.Melts in mouth.Tastes yum !

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Eggless Banana Walnut Muffin Recipe Without Butter,Condensed milk

This is my second post on eggless cupcake recipes without butter and condensed milk. Last week I went to my friend’s house to teach baking in her new oven.I found this recipe in that oven manual.I clicked few cake recipes from that manual in my mobile.This morning I tried no egg, no butter banana walnut muffin for the first time following that recipe and I was completely satisfied with the result.It was so soft and spongy. Don’t worry if u have over ripe bananas in hand.Just make this muffin and all the bananas will vanish in no time. .My daughter Raksha had two muffins happily. Its a great way to make our kids consume walnuts without any complaints.Even though i have used maida here,i am happy that the addition of bananas and walnuts make this muffin a healthy choice for kids.I am planning to bake the same using whole wheat flour and will try to update the results here.I have bookmarked few recipes for this cake recipe using microwave too.Soon i will come up with that version.Its a great tea time cake & a healthy breakfast recipe if taken with a glass of milk.So lets see how to make this yummy,spongy banana nut muffin using easily available ingredients in our pantry !!
Check out my super moist chocolate cupcake recipe too.

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Eggless Red Velvet Cake In A Mug(1 min microwave cake)-Valentine’s Day Recipes

Valentine’s day is around the corner .I am sure you all would be scratching your head about what to make something special for your loved ones. Here you go, a super easy , soft n spongy, eggless one minute red velvet cake in a mug using microwave under one minute. Last year I have shared some easy, instant microwave cake recipes( refer side bar) and I am really happy that I am getting rave reviews about those recipes from my readers. This has been a real boost which inspires me to try more microwave recipes especially one minute mug cakes.

When I was looking for Valentine’s day recipes ideas, I found home made Chocolates & Red Velvet Cake are the most wanted recipes on lover’s day. As I have already posted an easy, no cook, 3 ingredient home made chocolate recipe here, I wanted to share this easy red velvet cake recipe without using eggs & buttermilk for you all to try out on this Valentine’s day. 

Here I have used red food color as I din’t want to take chance with beetroot in my first attempt. Soon I will try and share this recipe replacing artificial color. You can make this cake in the next few minutes just after reading this recipe & surprise your sweet heart/Husband.

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Yesterday, my Husband Sendhil had left to Norway for a short official trip. So we celebrated our Valentine’s day in advance with this yummy, super soft, romantic Red velvet cake recipe. We both enjoyed this cake with one spoon in one mug, hope you can understand what I mean here. 

Friends, do try this easy cake for your loved ones. I am sure it will be a great choice for this celebration ! And don’t forget to share your feedback about this cake with me. Lets see how to make this easy red velvet cake recipe for two on this special Valentine's day !

Easy Red Velvet Cake in a mug using microwave

Microwave red velvet cake under 1 minute - Eggless, butterless recipe.

Cuisine: Indian

Category: Cake

Serves: 2

Prep time: 5 Minutes

Cook time: 1 Minutes

Total time: 6 Minutes

INGREDIENTS

All purpose flour - 4 tbsp Sugar – 2.5 tbsp Baking powder - 1/4 tsp Salt - a pinch Cocoa powder- 1 tsp Red food color - 2 pinches or 2 drops Vanilla essence - 1/4 tsp Vinegar/Lemon juice - 1/2 tsp Milk - 3 tbsp (Use  boiled milk at room temp) Vegetable oil/cooking oil - 1.5 tbsp ( use odourless oil)

HOW TO MAKE EGGLESS RED VELVET MUG CAKE - METHOD

Take all the dry ingredients ( maida, sugar, cocoa powder, baking powder and salt) in a big mug or bowl. Mix it well adding food color. Then add the milk, oil and vinegar, vanilla essence. Mix well without any lumps and make sure sugar is dissolved well. The consistency of batter will be semi solid & it should fall like a thick ribbon. Make sure the batter is filled till half of the mug because this cake will double while cooking. Now microwave the mug in high power for 1 minute. Cake will raise & its size would be doubled.( mine is 800w. Please adjust the timing as per the power of your microwave) Check with a toothpick or back of a spoon. If it comes out clean,cake is done. Else keep it again for 10 secs. For simple decoration, you can put sprinklers on top as I did OR dust it with powdered sugar. If you apply frosting, it would be even more rich. Make your choice & variations ! Serve with any frosting or just sprinkle powdered sugar & enjoy ! Happy Valentine’s day !!

Note

Do not mix everything together. First mix the dry ingredients & then go for mixing wet ones. Adjust the time based on the power of your microwave. It tastes mildly sweet. So add more sugar based on your tastebuds. But make sure sugar is dissolved before you microwave.

Try this easy red velvet cake on Valentine’s day & have a fun filled day with your loved ones !

Wish you all a very happy Valentine’s day!

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Eggless Milk Powder Cake Recipe Using Vermicelli Payasam Mix-Mother’s Recipe Contest

Mother’s Recipe products are well known to you all.They have a wide range of Instant mixes,Pickles,Papads & ready to use paste varieties.But i am a big fan of their pickles & payasam mix.Recently they had announced an “Innovative Recipes”cooking contest for Indian Food Bloggers and sent me a gift hamper containing their assorted products.Please see the picture below for the products i received from them.As soon as i got the products,even before clicking,i opened the pickle & tasted it.So you can find that pack open in the picture .As per the contest rules,i should try n share a recipe that has to be something different and innovative using their products.So i used their Vermicelli payasam mix & made this eggless cake today.As the mix had powdered sugar,Milk powder & cardamom,making this cake was easier to me.It came out very well,soft n spongy too.I have not used egg,condensed milk,butter or even curd.Just milk and oil does the magic here.Its a low cal version too.Now i realized,by just using a payasam mix,we can make super soft cakes too.Thanks to Mother’s Recipe for giving me this opportunity & to make me think innovatively.Friends, don’t forget to try this cake if u have Mother’s Recipe Semiya Payasam Mix in hand.Its a great tea time snack for your kids & you as well !!
Check out these links to get a fair idea about Mother’s Recipes Products if you are new to it !
http://mothersrecipe.com/

https://www.facebook.com/imissmymothersrecipe?fref=ts
Lets see how to make this yummy eggless milk powder cake recipe

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