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..

Noodles with gobi manchrian

Noodles With Gobi Manchurian
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Ingredients :
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Noodles (spaghetti ) - A bunch
Vegetables thinly sliced - Carrot, beans, red capsicum(red bell pepper) , cabbage ,garlic (optional)
Soy sauce - 2 spoons
Oil- 1 spoon
Rice vinegar -1 spoon
Salt and pepper to taste


Method :
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Cook the spaghetti with lot of water (usual method ) with salt . In a pan ,take 2 spoons of oil saute the vegetables for 6 minutes ,then add the soy sauce and rice vinegar to it . Toss it and add salt . Add the noodles to it ,toss it again .Let it be in the stove for 5 minutes. The noodles is ready to eat. Server hot .


Gobi Manchurian :(WITHOUT deep FRY)
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Ingredients :
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Cauliflower florets 20 pieces
Less then ¼ of milk
Onion and garlic finely minced
Corn flour 2 spoons
Oil 2 + 1 spoons
Tomato ketchup 4 spoons
Pepper and salt to taste


Method :
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Boil the cauliflower florets in water with less than a cup of milk (combined) for 3 to 4 mins . Drain to out and pat it dry .

Add the oil in a non stick tawa , then add the cauliflower to it .. Sauté lightly when it turns golden brown ,sprinkle the corn flour sauté again . Fry for 5 mins ,till the corn flour turns golden ,then add the ketchup to it add pepper and salt . Toss it well.. Keep the cauliflower aside in a plate. Now add the onion and minced garlic in the same pan with a spoon of oil ,sauté it for 3 mins … Dress it over the cauliflower . Your Manchurian is now ready with out much of oil ..garnish it with coriander

Bon appetite

eggplant parmesan

Eggplant parmesan


Servers for 4 ,cooking time 45 to 1 hour .

I love egg plant parmesan ,but I avoid it in restaurant as they deep fry it . Once, out of curiosity I did this with easy ingredients and I tried baking It came out very well and very tasty . This is a easy version ,tasty and low in calorie . He he .. Try it out n pass me comments !!!!

Ingredients


1 Medium Eggplants

6 Tablespoons Salt

2 Tablespoons Olive Oil

1 Cup Grated Mozzarella Cheese

1 Cup Grated Parmesan Cheese


For The Sauce:


2 Cans Chopped Italian Tomatoes or Freshly chopped tomatoes

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

Method:


Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top . Let the eggplant drain in the sink for about 15 minutes. Pat the eggplant dry. This helps to get rid of the bitterness in Eggplant .

Take 2 spoons of olive oil. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes.
Meanwhile take the chappati tava or u can use broiler in oven to toast the sliced eggplant .
Brush the eggplant with live oil and toast it both side till it becomes golden brown.

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.

I loved it!!!!!

Jasmine rice with tofu curry

Jasmine rice tofu curry
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Cooking time :15 to 20 mins ,serves for 3

Ingredients
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1 pack Tofu (either hard or soft)
1 ½ cup of Mixed vegetable of your choice (carrots,broccoli, beans, cauliflower,double bean,rajmma)
3 spoons of red wine vinegar (recommended) or apple cider vinegar (both the vinegar gives sweet flavor )
4 spoons of soy sauce
3 spoons of sugar
1 spoon of hot chili garlic sauce
2 ½ spoon of pea nut oil or any other of your choice
2 spoons of pea nut salted for garnishing

Method :
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Tofu : place the tofu in the freezer for a day . Let it freeze .If you are going to do the tofu in the morning let the frozen tofu in a bowl for the whole night or you can also microwave it when needed .
The tofu will be watery .. Press the tofu and extract the water from it. Usually deep frying of tofu gives very good taste but you know its full of oil. Better sauté the tofu with 2 spoons of oil till golden brown.
Keep it aside .

Mix the soy sauce, sugar, hot chili garlic sauce and the red wine vinegar in a bowl Whisk it for 2 mins.

Steam up the vegetables till they are half cooked. Or microwave it for 2 mins with 2 spoons of water.

Take ½ spoon of oil .let it get heated. Add all steamed veggies and sauté for 3 mins. Add the tofu along with it. Let it be in the stove for another 2 mins.. Stir occasionally. Pour the mixed sauce into the pan of steamed veggies. Let it cook for another 5to 7 mins. Here ur tofu curry is ready!!! Have it with jasmin rice .garnish the tofu curry with peanut.

Health to eat n easy to do!!!

Sesame Steamed Vegetables and Spaghetti

Easy dinner or lunch ?? want to save cooking time.. try out this delicious dish...

Total cooking time : 20 mins

Sesame Baked Vegetables and Spaghetti
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Ingredients

Spaghetti - a bunch(organics is good and cooks very fast)
Rice vinegar - 2 spoons
Sesame oil - 1 1/2 spoon
Sesame seed -3 spoons(roast the seed with out any oil)
garlic - 2 clove
onion - 1 onion
peanut butter - 1 spoon
soy sauce - 2 spoon
vegetable broth-1/2 cup
brown sugar or powdered jaggry - 3/4 spoon
red pepper flake - 2 pinch


Cook pasta in a big vessel with water and 1/2 spoon of salt for 10 to 15 until it becomes soft(stir it occasionally) . After u feel it is soft(better taste it and see whether it is cooked) , drain it with the stainer and leave it dry.
note : to avoid over cooking ,U can pour some cold water to it.

For the sauce
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In a small skillet add the sesame oil and saute the galic and onion for 2 to 3 mins.Add the peanut butter and keep on string ,once you notice the bubbles, pour the rice vinegar followed with soy sauce .stir it for a minute ,then add the 1/2 cup of vegetable broth , red pepper flake and t he brown sugar . cook it for 5-7mins (occasional stir) ,until the liquid becomes little thick.turn off the stove .Let the sauce stand in the stove for 5 more mins (let it cook in the heat).. In a bowl or vessel take the pasta and pour the sauce over it and mix it well.
To serve :
Place the spaghetti on a plate and garnish it with cucumber frills.(cucumber frills can be done with the peeler).for the final touch, add the sesame seed on the top of the delicious spaghetti ... yummy!


Steamed vegetable :

Ingredients

Any vegetable of your choice (Ex broccolis florets ,carrots,dew peas,beans,bell pepper(capsicum),bamboo shoots) .
1/2 spoon sesame oil.
1/2 spoon vegetable oil or sunflower.
1 spoon rice vinegar.
1 1/2 soy sauce .
1 pinch red pepper flake .
1/2 brown sugar or powered jaggery

To do:
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Steam the vegetables in a steamer .

Dressing
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Meanwhile take a small bowl,whisk all the ingredients above to make a dressing . Place the steamed vegetables on a plate .Pour the sauce(dressing) over the vegetables.garnish it with roasted sesame seeds . Jaggery gives a very good flavor and aroma .

hope you like it!!!!!