Simple Eggless Chocolate Cake Recipe

eggless chocolate cake

This eggless chocolate cake is much loved by my family. Yesterday night, I was craving a chocolate cake but since it was too late, I decided to wake up an hour earlier today and bake this cake. It was absolutely delicious and even though I used less fat, cake has a soft crumb.

Recipe of simple eggless chocolate cake

1 1/2 cup maida (all purpose flour/refined flour)

1 cup sugar

1 tsp baking powder

3 tbsp cocoa powder

1 tsp vanilla essence (optional)

3 tbsp oil

1 1/4 cup milk

1. Preheat the oven at 180 degree C for 10 minutes.

2. Mix the dry ingredients and pass them through a sieve.

3. Add the liquid ingredients and blend well. Beat this cake batter thoroughly.

4. Grease a cake pan with few drops of oil and dust it with maida (all purpose flour).

5. Pour the cake batter in the cake pan and place it in the oven.

6. Bake this chocolate cake at 180 degree C for 35-40 minutes. It depends on your oven and size of the pan as to how much time it will take. To know whether the cake is done, insert a toothpick or a clean knife in the center of the cake. If it comes out clean, your cake is done. If some batter sticks to it, bake some more.

Mustard Dip

mustard dip

Mustard dip as the name suggests is made from seeds of a mustard plant. It has a sharp, pungent flavor. Mustard paste is added to burgers, hot dogs and sandwiches. English mustard is one of the strongest of all mustards. Mustard dip is an intensely flavored, spicy dip.

Recipe of mustard dip/ mustard dipping sauce

4 tsp prepared mustard (English mustard paste)

1/4 tsp salt or to taste

4-5 tbsp yogurt (curd) - beaten

1/4 tsp pepper (freshly ground)

1. Mix together all the above ingredients and beat well till creamy.

2. Refrigerate this mustard dip for 1 hour. Serve with chips, crackers or pretzels. If you are watching your diet, then serve this low calorie dip with cucumber or carrot or any snack.

Aloo ki Sukhi Masaledar Sabzi (Spiced Dry Potato Curry)

aloo ki sukhi sabzi

Aloo ki sukhi sabzi or bhaji is a staple in my home as we all love this sabji. Not only do we enjoy it with parathas but I also use it as a filling between our sandwiches. Aloo ki sookhi sabzi is quite easy to make and hardly takes any time once you have ingredients on hand.

Recipe of aloo ki sukhi sabzi

3 medium aloo (potato) - boiled, peeled and cubed

1 large tomato- chopped

1 medium onion- chopped

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/2 tsp red chilli powder

1/2 tsp turmeric powder

3/4 tsp coriander powder

Salt to taste

1 tbsp oil

1. Heat oil in a pan or a kadhai/wok and add cumin seeds. When they change colour, add hing. Fry for 2 seconds.

2. Add onion and sauté till light brown.

3. Add tomato, salt and all the spice powders. Cook till tomato turn soft and mushy.

4. Add aloo and mix well. Cook till potato gives a roasted appearance. While roasting the aloo, keep scraping the bottom and sides of the pan as aloo tends to stick to the pan.

5. Turn off the heat and serve aloo ki sukhi sabzi hot with paratha, poori or roti.

Boondi Raita

boondi raita

Boondi raita is the most common raita in Indian homes and even served when entertaining some guests. Boondi raita is served as an accompaniment to meals.

It’s easy and quick to make once you have readymade boondi on hand. Soaking boondi in water is not a necessary step but I recommend it since it prevents excess oil going into our stomachs and saves some unnecessary calories.

Recipe of Boondi Raita

2 cups curd (yogurt/dahi)

½ cup boondi

½ tsp red chilli powder (cayenne pepper) or black pepper powder

Salt to taste

½ tsp cumin seeds- roasted and coarsely ground

1. Soak boondi in water for 2-3 minutes. Drain, squeeze them very lightly. This step will make the boondi soft as well as drain off some oil from them.

2. Beat curd well with a beater or a mathani. If it is too thick, add some water. Add red chilli powder, salt and roasted cumin seeds. Mix well.

3. Add boondi. Refrigerate and serve boondi raita chilled in summers and at room temperature in winters.

Aloo gobi Recipe (Potato and Cauliflower)

aloo gobi

Aloo gobi is made frequently in my home since all of us love this combo. Even when gobi is not in the season, I buy it from some vendor or the other. I also sometimes add matar (peas) to aloo gobi which adds a nice variation.

        Recipe of aloo gobi

        1 medium gobi (cauliflower/gobhi)

        2 medium aloo (potatoes)

        1 inch piece ginger- chopped

        2 green chillies- slit lengthwise

        1/2 tsp turmeric powder

        3/4 tsp coriander powder

        1/4 red chilli powder

        hing (asafoetida)- a pinch

        1/2 tsp jeera (cumin seeds)

         ½ tsp amchoor (dried mango powder)

         ½ tsp garam masala

        Salt to taste

        1 1/2 tbsp oil

        Chopped coriander leaves to garnish

1. Cut gobi into big florets. Peel and cut aloo into cubes.

2. Heat oil in a pan and add cumin seeds. When they begin to crackle, add hing. Fry for a few seconds and add ginger and green chillies. Sauté till they begin to change colour.

3. Add aloo and gobi and add turmeric powder, coriander powder, red chilli powder and salt. Mix the vegetables and spices.

4. Turn the heat to low and cook covered till vegetables are tender. Stir occasionally.  Add amchoor and garam masala and mix. Cook for 1 more minute.

5. Turn off the heat. Serve hot aloo gobi garnished with coriander leaves.

Aloo Methi (Potato with Fenugreek Leaves)

aloo methi

Aloo methi sabzi is made regularly in our home. We like methi for its unique taste. Methi has a strong flavor and you either like it or you don’t. Whenever I spot fresh, green methi in the market, I buy it almost immediately and cook either aloo methi or methi paratha.

Recipe of aloo methi

1 1/2 cup methi leaves (fresh fenugreek leaves) - cleaned, washed and finely chopped

3 medium aloo (potatoes) - peeled and cubed

1/2 tsp cumin seeds

1/4 tsp turmeric powder

Salt to taste

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1 tbsp mustard oil or any other oil

1. Heat mustard oil in a pan to smoking point that is till vapors start coming out of it. If you are taking any other oil, then just heat it. Add cumin seeds. When they change color, add aloo and methi. Add all the spices (except amchoor) and salt. Turn the heat to medium-low.

2. Cook covered till done. Stir occasionally. Turn off the heat and add amchoor powder. Serve hot aloo methi sabzi with roti or paratha.

Sabudana khichdi (Sago pilaf)

sabudana khichdi

Sabudana khichdi is a popular Maharashtrian breakfast.Sabudana or Sago is mainly a fasting food in india and eaten in fasts like Ekadashi and Navratri. If you are buying sabudana, buy medium sized pearls for this recipe.
   
     Recipe of Sabudana khichdi

     2 cups sabudana (sago)
     1/4 cup peanuts
     1/2 tsp mustard seeds (kaali sarson)
     7-8 curry leaves
     3 chopped green chillies
     1 tablespoon ghee (clarified butter)
     1 tsp lime juice
     salt to taste

1. Wash sabudana in a colander or a strainer (big chhalni) and soak for 3-4 hours in 1/4 cup of water. Sabudana should be soaked in 'just enough' water in which it is just submerged and no more.

2. Roast the peanuts and grind them coarsely.

3. Mix ground peanuts with sabudana.

4. Heat ghee in a pan and add mustard seeds. When they crackle, add curry leaves and green chillies. After a few seconds add sabudana mixture. Add salt.

5. Cook on medium heat for about 5 minutes stirring all the time. Do not cover the pan otherwise you will get thick lumps. Each pearl of sago should be separate.

6. Add lime juice. Serve sabudana khichdi hot.

sabudana khichadi