Eggless spong cake.

Egg less sponge cake :
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Servers 10 , cooking time 1 1/2 hours. shelf life 1 1/2 weeks in refrigerator
























Ingredients :

1 cup maida (plain flour)
1/4 corn flour
1/2 baking soda
1 1/2 of yeast dissolved in 4 to 5 spoons of milk(warm the milk and dissovle the yeast and keep aside)
50 g Butter
50 g Sugar
1/2 tin condensed milk
2 spoons apple cider vinegar(U can use any vinegar ,It makes the cake much softer)
vanilla essence - 1 spoon
2 cups of cold water
2 spoons of vegetable oil

Method

1.In a bowl add sugar and butter , whisk and make it soft.

2. Add the flours and all above ingredients including sugar and butter mixture.

3. Add cold water ,blend it nicely. you can use blender in case if u don't have a beater.

4.Grease some butter or ghee in the baking pan or sheet, then pour the mixture into it.

6. Let the mixture stand for 1 hour ,let it marinate.(u can also drop raisins,cashews,almond into mixture if u like crunchy taste)

7. pre -heat the oven for 450 c for 10 mins. place the baking tray into it. bake the mixture for 10 mins. Then lower the temperature to 350 C. let it bake for another 15 minuets .

U can now find the golden soft cake ready to be served with a hot tea..

Easy Biriyani

ingredients :

2 cups of zeera rice or normal rice or basmathi rice
15 - 20 small onions
1/2 cup of diced carrot
1/2 cup of green peas
1/2 of beans chopped ( 1 inch)
1/2 cup of tomato(optional)
4 spoons of oil

spices to  grind :

cardomom - 4
cloves - 3
cinnamon stick - 3
garlic cloves -3
coconut - 2 spoons



garnishing:

cashews
parsley


Method:

* Soak the rice for 15 mins keep it aside

* meanwhile grind the spices in a mixer with out water

* In a meadium flame , drop the grinded paste in oil
saute for 5 mins . add onion ,saute till golden
brown.. add other vegetables now ... U can add a pinch of turmeric or food
colour if you want the biriyani to be colourful...

* mix it well with the uncooked rice  .. keep it in a
rice cooker  with a appropriate amount of water..

* fry the cashews in ghee .. for garnishing .
server it with parsley

*server it with onion raitha

Note :

For basmati -- 1 cup 1 1/4 water
zeera === 1 cup 1 1/4 water
plain rice --- 1 cup 2 cups water..