Custard powder cake (with wheat flour)

Recipe source : Harini of Tamalapaku

Ingredients

1 cup wheat flour
1/2 cup all purpose flour
3/4 cup sugar (powdered)
4 tbsp oil
4 tbsp butter
2 tsp baking powder
1/4 tsp baking soda
1 cup milk
1 tsp vanilla essence
1/2 cup custard powder (vanilla flavour)

Warm the milk and add the sugar. Mix well till it melts. Add the custard powder slowly and mix well without any lumps. Add the butter and beat well. Add the vanilla essence to the mixture.

Sieve the flours together along with the baking powder and baking soda. Now add the liquid mixture to the dry mixture and mix until there are no lumps.

Preheat oven at 170 degrees and bake the mixture for 40 -45 minutes. Insert a toothpick to see if it comes out well and is cooked.

Cool and serve.

Eggless vanilla muffins

Tried this recipe from Sharmi's blog Sharmis passion. It came out really good..

Ingredients

1.5 cups all purpose flour

1 tsp cornflour

1/2 tsp salt

1 tsp baking powder

1/4 cup cooking butter

3/4 cup powdered sugar

3/4 tsp vanilla essence

3/4 cup milk

2 tbsp coloured sugar balls

Sieve the flours, salt and baking powder together for two times.

Beat butter and sugar well till fluffy. Mix the essence and milk seperately and add it to the butter mix. Beat till creamy and add the flour mix slowly. Mix well till smooth without lumps. Add coloured sugar balls and mix.

Line the muffin liners in the tray and pour batter till 3/4th. To make a big cake, the same batter can be poured into a cake baking tray too.

Preheat oven to 180 degrees and bake for 25-30 minutes till toothpick comes out clean. Cool for 10 minutes and serve.

Garnish as desired.

Eggless Pound cake

Recipe adapted from Gayathri's Cookspot..she has an amazing collection of eggless bakes and this is one of them..

Ingredients

1.5 cups -3 tbsp all purpose flour

3 tbsp cornflour

1/4 cup buttermilk

3 tbsp +1/4 cup milk

1 tsp vinegar

1/4 cup curd

3/4 cup sugar

1/4 tsp baking soda

1 tsp baking powder

1.5 tsp vanilla essence

1/4 tsp salt

185 grams cooking butter

Sieve both the flours three times to mix it evenly. Mix to it - sugar, baking soda, baking powder and salt well.

Mix vanilla essence, buttermilk, 3 tbsp milk, 1/4 cup milk, vinegar and curd and whisk lightly.

Add butter to the dry ingredients and 1/3 of the liquid mixture. Mix well. Add another 1/3 rd of the liquid mixture and beat again. Finally add the last 1/3 rd and beat well. Meanwhile preheat the oven to 175 degrees. Pour into greased baking pan and bake for 30-35 minutes. Since I used smaller pan, it was done 10 minutes earlier.

Allow it to cool well and garnish as desired or serve as it is

2 - Min Eggless Microwave mug cake

Recipe source: Nithi's version at 4th sense cooking..Thanks for the perfect recipe Nithi

Ingredients

3 tbsp all purpose flour

3 tbsp oil

3 tbsp powdered sugar

3 tbsp milk

Pinch of salt

1/4 tsp cooking soda

For butterscotch cake-

1/4 tsp butterscotch essence 

2 tbsp butterscotch chips 

2 tbsp all purpose flour

OR

For chocolate cake -

 1/4 tsp chocolate essence

2 tsp chocolate chips

2 tbsp cocoa powder

Mix all the ingredients well in a microwave safe mug to get a smooth batter without lumps. Microwave on high for exactly 2 mins. Allow it to set for 10 minutes and it is ready to eat.

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Eggless microwave vanilla cake

This week I am paired with Radhika of Tickling palates -the brain behind the Blog Hop Wednesday series. I tried to follow a theme of baking throughout this series until now and this time too I baked a eggless vanilla cake in Microwave mode from Radhika's blog. However I substituted the cocoa powder with all purpose flour to make it a vanilla flavoured cake.

Thanks for the simple yet delicious cake recipe Radhika

Ingredients

1.5 cups + 2 tbsp all purpose flour

1.25 cups powdered sugar

1 cup milk

5 tbsp butter

1 tsp baking soda

1 tsp vanilla essence

1 tbsp white vinegar

Sift flour with sugar and baking soda and keep aside. Add milk, oil, essence and vinegar and mix well together. Bake in a greased microwave safe bowl for 5-7 minutes in high temperature setting. Allow it to cool for 10 minutes.

Simple and quick microwave cake ready to serve.

Eggless Butterless Oats cake

This week, my partner for the Blog Hop Wednesdays stared by Radhika of Tickling palates is Kalyani of Sizzling Tastebuds..I chose to try her Eggless Butterless Oats cake but brought in minor changes to make it a Vanilla flavoured one.

Ingredients

2 1/2 cups all purpose flour

1/4 cup coarsely powdered oats

1 1/2 cup sugar (powdered)

1/2 tsp baking soda

Salt 2 pinches

10 tbsp cooking oil

1 cup water

1 tsp vanilla essence

Sieve the flour with salt and baking soda 2-3 times. Add the sugar and oats to it and keep aside. Beat cooking oil, water and essence for a few minutes and add the flour mix to it. Gently get everything together and pour in a greased pan. Preheat oven to 180 degrees and bake for 30-40 minutes checking if the cake is done by getting a clean toothpick back when inserted in the cake.

Cool well and garnish as desired. I cut the cake into two and make a orange flavoured butter cream with orange essence, butter and icing sugar. Spread the cream over one part and cover it with the other part. Spread some more butter cream over it and in the sides.  Add a bit of red orange colour to the remaining butter cream mixture and garnish the cake as desired.

Although this cake wouldnt be fluffy and the texture wouldnt be like the normal cake because of the addition of oats, it definetely is a good option to try for kids evening snacks.



1000 posts and 4 years of Simple Indian Food

Simple Indian food blog completes 4 wonderful years and also celebrates the 1000 th post today..

Thanks readers, subscribers, bloggers..everyone who commented and encouraged us and all those silent readers too who kept us going by visiting us often..

Here is a simple four tier vanilla cake with pista flavoured butter cream icing for the occassion

Eggless Chocolate Brownie

Its Week 3 of Blog Hop Wednesday initiated by Radhika of Tickling Palates and this time I am paired with Deepali of Confusion Cook. I chose to try her Eggless chocolate brownie as it sounded quite simple, its eggless and is my first brownie ever. Thanks Deepali for this delicious one--

Ingredients

100 grams all purpose flour

100 grams chocolate

100 ml coke

150 ml condensed milk

2 tbsp butter at room temperature

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp vanilla essence

1/4 cup mixed nuts

Melt the chocolate using double boiler method and keep aside. Sieve the flour along with baking powder and baking soda. In a different bowl, beat the butter, condensed milk and vanilla essence.

Now make a batter alternatively adding flour, coke and butter mixture. Add melted chocolate and mix in. Warm the nuts, coat with flour and mix in. Pour into greased pan.

Preheat oven to 180 degrees and bake the batter for 15 mins. Insert a toothpick and check if done..else bake for a few more minutes as required. Mine required 2 more minutes to get done.

Cool well. I used vanilla and butter icing over it.



Eggless Custard powder cake

Followed Aparna's recipe for the cake from My Diverse Kitchen and it was superb..Thanks Aparna for the tasty cake recipe

Ingredients

1.5 cups all purpose flour

3/4 cup custard powder (vanilla flavour)

2 1/4 tsp baking powder

3/4 cup sugar

150 gms unsalted butter

1 cup milk

Mix the flour, custard powder, baking powder well. Beat the butter and milk and add the dry ingredients mix. Pour the batter into a cake tin and bake in a preheated oven at 180C for 30 minutes-40 minutes depending on size of the cake tin. Insert a toothpick to check if it comes out clean and is done. Cool and cut into pieces.

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Eggless Sponge cake

Tried out this recipe from Madhuri's recipe at Cook Curry Nook and it was perfect.. Thanks Madhuri for the recipe

Ingredients

1.5 cups of all purpose flour/ maida

3/4 cup sugar (powdered after measuring)

1.25 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1 cup thick curds beaten

1/2 cup cooking oil

2 tsp vanilla essence

Mix in the powdered sugar with the curd. Add the baking soda and baking powder and stir lightly. Keep aside for 2-3 minutes till it gets frothy. Add oil and vanilla essence to it and mix gently. Slowly add in sieved all purpose flour. Mix gently.

Preheat oven to 200 degrees celsius and bake for 10 minutes. Reduce heat to 180 degrees celsius and bake further for 20-35 minutes depending on size of the baking pan. Since I used small baking pans of various sizes, it got done in 20 minutes. Keep looking for brown spots on the cake and check back if done with a toothpick. If it comes out clean when inserted in the cake, it is done.

* I used chocolate vermicelli, chocolate icing and coloured sugar balls for the garnishing. Sugar balls and chocolate vermicelli should be added to the cake before baking. For chocolate icing, let the cake cool really well and then garnish with chocolate icing.

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Eggless Whole wheat chocolate cake

Radhika's Blog hop Wednesday enters the second week and this time I have been paired with Archana of The Mad Scientist's Kitchen. Eggless Whole wheat chocolate cake was the obvious choice for me considering that it was uses wheat flour instead of all purpose flour, its eggless and the quantity of butter used is very less. There were some changes made to the recipe...since I tried it out in lesser quantity, my cake was done in 6 minutes flat. Also I spread some butterscotch sauce over the cake and skipped the use of instant coffee powder.

Ingredients

2 cups wheat flour

1.5 cups sugar

1/2 tsp cooking soda

1 tsp baking powder

2 tbsp cocoa powder

1 tbsp drinking chocolate powder

1/2 tsp vanilla essence

2 tbsp butter in room temperature

1/2 cup beaten curd

1 cup milk

2.5 grams of Eno fruit salt

2-3 tbsp butterscotch sauce or chocolate sauce

Mix the butter with curd and milk. In a seperate bowl, mix all the other ingredients except Eno. Now add the butter-curd-milk mixture to it and mix well. The batter loosens up in some time when the sugar melts. Keep this aside for 4 hours.

Add Eno to the batter and pour it in a microwave safe greased container..Ensure the batter doesnt exceed half the size of the bowl. Microwave for 10 minutes but keep checking back even minute after 6 minutes in case you try it out in lesser quantity..or else your cake might get burnt. Insert a toothpick to check if done.

Cool and cut into pieces. Spread butterscotch or chocolate sauce over it and serve.

Chocolate Biscuit Cake

An exciting project called "Blog Hop Wednesday" has been initiated by Radhika of Tickling Palates and it starts off today..All the members have to cook up something from their partner blog every alternate Wednesday.

This week, my partner is Vidhya of Sugar and Spice blog and I selected a very simple yet royal Chocolate Biscuit cake to try out from her blog. It was awesome and is an excellent dessert for every occasion. I followed the recipe exactly as mentioned but changed the finishing touches a bit.

Ingredients

250 grams tea biscuits (I used biscuits with nuts)

125 grams unsalted butter

125 grams sugar

250 grams dark chocolate

2 tsp milk

Break the biscuits into small bite size pieces. Beat the sugar and butter and keep aside. Melt the dark chocolate with the milk using double boiler method and when it cools down a bit, add it to the butter mixture and mix well. Add in the biscuit pieces and coat well with the chocolate mix.

If you want individual servings, use small cupcake liners and for a big cake, use a greased pan/bowl according to requirements. Gently put in the biscuit mixture into the bowl and fill tightly without gaps.

** For a smoother finish, powder in the biscuit in the mixture towards the end and give it a smooth finish by covering the gaps.

Garnish with either more dark chocolate or sugar balls or dust with icing sugar and refrigerate for atleast 3 hours and serve.

The crunchiness of biscuits and the chocolate butter mix is just wonderful and will surely tempt you for a second helping.