When it comes to baking,I have no hard and fast rules.Though I am a vegetarian and do not eat eggs,I relax the rule when I bake.Initially when I was taking baby steps in baking,I wrongly assumed it was the lack of eggs which was the cause of my failed baking trials.Slowly I got comfortable using eggs and with the right recipes,everything fell into place.
Once I got comfortable with regular baking recipes,I wanted to try out eggless recipes too for my parents and family who did not eat eggs.Again,with the right recipes I succeeded there too.Eggless cakes,according to me taste just as delicious as their eggy counterparts.You just need a few basic recipes and then you can tweak them according to your choice.
When I got hold of the book,The Big Book of Treats,what impressed me the most was the addition of so many eggless recipes,something which is not commonly seen in baking books.That too,with so many variations,like this recipe which uses Chai/Tea.I've used Coffee in my bakes,but Tea,that is something new indeed.I love my Tea and couldn't wait to taste it in a cake :)
However,the day I decided to bake this cake was the day the power gods were playing tricks.With so many power outbreaks while the cake was inside the oven,the end product suffered a bit.The cake turned out slightly dense as you can see.I decided to post it here anyway because the taste was outstanding.With the slight hint of cardamom in the tea and the addition of condensed milk,it almost tasted like a cake version of an Indian sweet!
Eggless Chai Cake
Ingredients
Condensed milk - 200 gms
Chai - 125 ml(made with milk and without sugar)
Butter - 100 gms
Castor sugar - 15 gms
Flour - 125 gms
Baking soda -1/2 tsp
Baking powder -1 tsp
Method
Grease and line a 6' tin(I used a loaf pan).
Whisk together butter and castor sugar till light and fluffy.
Add the condensed milk and chai and whisk till mixed well.
Sift together the flour,baking soda and baking powder and fold into the batter with a spatula.
Bake at 180C for 20-22 minutes or till a toothpick inserted into the center comes out clean.
Beetroot was never my favorite vegetable to eat while growing up but I loved it in my lunchbox.I remember specifically asking amma to pack Beetroot thoran/upkari {curry} on top of white rice and NOT mix it.The anticipation of waiting till lunch time was so exciting and that particular moment,when I opened my lunch box and saw my pristine white rice stained pink,ah thank goodness such nostalgic memories never ever fade away from my mind.
Like with many other vegetables slowly I developed a fondness for beetroot too.Peas on the other hand is one of our favorites.Come season of Fresh peas and all I can think of is how to freeze the maximum amount of peas I can for the following year.I love the combination of beetroot and peas.Both slightly sweet and earthy and pairs beautifully.
I've been wanting to make this Biryani for a long time.A simple masala paired up with fresh beetroot and peas and fragrant Basmati,this makes for a very fulfilling,delicious and nutritious meal.
Check out some more Biryani recipes here on the blog -
Vegetable Dum Biryani
Chettinad Mushroom Biryani
Quick Masala Biryani
Cauliflower Biryani
Baby Potato Biryani
Tomato Biryani
Beetroot-Peas Biryani
Ingredients
Rice - 1 1/2 cups
Salt to taste
Water - 3 cups
Oil/Ghee - 2 tbsp
Cashewnuts - 4-5,chopped
Raisins - 4-5
Saunf - 1/2 tsp
Cardamom - 2
Clove - 3-4
Cinnamon - 1' stick
Star Anise - 1
Onion - 1/2 of 1 medium sized,sliced thin
Haldi/turmeric - 1/2 tsp
Beetroot - 1 cup,roughly packed
Fresh peas - 1 cup,roughly packed
Coriander leaves - 1/2 cup
Mint leaves - 1/4 cup
For the Masala
Onion - 1/2 of 1 medium sized onion,sliced
Tomato - 1,chopped
Green chilly - 1
Ginger garlic paste - 1 tsp
Coriander - 1 tsp
Jeera - 1/2 tsp
Grated coconut - 1 tbsp
Method
Wash and soak the basmati rice for about 20 minutes.
Grind to a paste the ingredients for the masala and keep aside.
Add ghee/oil to your pressure cooker(I used my 3 ltr handi cooker)and saute cashewnuts and raisins till golden brown,drain and keep aside.
Now add the saunf,whole garam masalas,onion and saute well.
Mix in the haldi and the ground masala and saute till the masala dries up a bit and loses the raw smell.
Mix in the beetroot,peas,rice,coriander leaves,mint,cashewnuts,raisins and salt to taste.
Add water and check the seasoning.Close the cooker and cook for exactly ONE whistle and switch off the flame.
Let the cooker cool down and then remove the lid and fluff up the rice using a fork.
Serve with some raita,papad and pickle.
Yet another Valentine's day went by without as much as a buzz here.Though we don't 'celebrate' Valentine's day I keep planning stuff for the blog every year.Sometimes it happens and sometimes,like last few years it doesn't.Never mind,I'm sure all of you must have had a wonderful time,V-day or not,right?On our part,we had a wonderful,though short, trip back home where I gorged on Amma's food and Arjun was showered with love and cuddles left,right and center :)
A while back around Christmas,I had shared a pic of these lovely Brownies on Instagram and was soon showered with queries for the recipe.It took me this long to finally compile the post,sigh!I've always believed Brownies were best made with eggs,I'm all for Eggless recipes but not Brownies.But this recipe changed my mind.Chocolaty and fudgy this recipe is a keeper.
I've made this recipe thrice already and each and every time,people were surprised to know these were eggless and literally pinged me non-stop till I gave them the recipe,yes that good!
Eggless Chocolate Brownies
Recipe source - Rajshri Food
Ingredients
Melted Butter - 80 gms
Condensed milk - 180 gms
Curd - 30 gms
Vanilla essence - 1/2 tsp
Dark chocolate - 160 gms,melted
All purpose flour - 120 gms
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Chocolate chips - 50 gms
Walnut - 50 gms
Method
Preheat oven to 180C.Grease and line a brownie tin{I used 8'}
In a bowl,whisk together melted butter and condensed milk.Add curd and vanilla and whisk well.
Pour in the melted chocolate and gently stir with a spatula.
Sieve the dry ingredients - flour,baking powder and baking soda into the wet ingredients and gently fold together.
Mix in the chocolate chips and walnuts.
Pour the batter into the prepared tin and bake for 20-25 minutes or till a toothpick inserted into the center comes out clean.
Demould the brownie into a cooling rack and cut into slices.
Once I got comfortable with regular baking recipes,I wanted to try out eggless recipes too for my parents and family who did not eat eggs.Again,with the right recipes I succeeded there too.Eggless cakes,according to me taste just as delicious as their eggy counterparts.You just need a few basic recipes and then you can tweak them according to your choice.
When I got hold of the book,The Big Book of Treats,what impressed me the most was the addition of so many eggless recipes,something which is not commonly seen in baking books.That too,with so many variations,like this recipe which uses Chai/Tea.I've used Coffee in my bakes,but Tea,that is something new indeed.I love my Tea and couldn't wait to taste it in a cake :)
Eggless Chai Cake
Whisk together butter and castor sugar till light and fluffy.
Add the condensed milk and chai and whisk till mixed well.
Sift together the flour,baking soda and baking powder and fold into the batter with a spatula.
Bake at 180C for 20-22 minutes or till a toothpick inserted into the center comes out clean.
