Ladi Pav /Pav Buns

After 4 eggless cakes for the first week, I chose to share eggless yeast breads,buns and rolls for the second week of Blogging Marathon #51.When I was thinking to make some breads and buns the first thing came in my mind was the Ladi pav.This recipe I got it from one of my college lecturer long time back.I tried these buns many a times and came out soft and good.
Whenever I make some kind of dinner rolls or bun,I make it in large quantities But this one,I made it in February when the temperature was in single digit,so had a doubt the dough will raise properly or not.So I scaled down the measurement and used instant rapid raise yeast.I kept the dough next to my cooking range while cooking and it was warm enough to raise.The dough rose well within an hour and the output was soft delicious buns.Lets move on to the recipe.............................

                                                                      

                                                                                 Ladi Pav/Pav Buns

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   Basic Information

   Preparation time 15 minutes
   Proofing time 1 hour 40 minutes

   Cooking time 15-20 minutes

   Makes 7 buns

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	13/4 cups+1 tbs for dusting
Instant yeast	11/4 tsp
Unsalted butter	2-3 tbs
Sugar	11/2 tbs
Lukewarm milk	1/2-3/4 cup
Salt	1/2 tsp+a pinch
Milk /butter	for brushing

    Method 

• Take all purpose flour,butter,instant yeast,salt and sugar in a bowl.To this add the lukewarm milk and mix it to a soft dough.Cover the dough with a damp cloth  and let it rest for 15 minutes.

•  Now on a floured surface knead the dough for atleast 10 minutes till it becomes smooth and pliable. Keep.Keep it a warm place to raise for an hour.

• After an hour the dough would be doubled in size and if you make an indent on the dough it stays.Now punch down the dough and divide it into 7 equal portions.

• Smoothly roll each portion to a ball and arrange it on a baking tray.Cover it with a plastic cling wrap and keep it in a warm place for another 30-40 minutes.

•  Before 10 minutes of the second raise pre heat the oven at 375 F and brush the rolls with milk or egg.Bake it for 15-20 minutes in the preheated oven.Once its done brush it with butter and remove it.Cool it on a cooling rack.

• Serve it with potato Bhaji.

• The milk should be lukewarm otherwise the yeast won't proof properly.
• If you are not using instant yeast add the yeast to the lukewarm milk  with a tsp of sugar to activate the yeast.
• Do not bake it for more than 40 minutes.
• Pav can be stored in room temperature in air tight container for two days.
• Do not dust too much of flour otherwise it make the bun so dense and harder.
• Here I got 7 rolls so I used my square pan and cover the rest of the space with aluminium foil.

Enjoy.................................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Eggless Butterless Dates Cake /Dates Cake

Today is day 4 and its the final day post for this week and the recipe is Dates cake under the eggless cake series.I wanted to try this cake ever since I bookmarked from Divya's space.
In the original recipe the cake looks dark brown color like a fruit cake.But mine was came out light so pale. Its may be due to the color of the dates and  also I cooked the dates with milk instead of water.That's the reason couldn't achieve a dark brown color like the original one.The cake came out so spongy with a perfect texture and the addition of cardamom powder makes it more flavorful.
This cake can be eaten as such but it tastes awesome when its served along with a scoop of vanilla ice cream.Off to the recipe..............................................

                                                                        

                                                                                      Eggless Butterless Dates Cake

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30-40 minutes

   Makes 8 inch cake

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	11/4 cups
Dates/perichampazham	16-20
Olive oil or any neutral oil	6 tbs
Sugar	6 tbs
Baking powder	11/5 tsp
Baking soda	1/4 tsp
Custard powder	2 tbs
Salt	a pinch
Cardamom powder/ellakai	1/4 tsp
Milk	1/2 cup
Cashews/mudiri	10-15(chopped)
Nutmeg and cinnamon powder	a pinch each(optional)

    Method 

• Take all purpose flour,baking soda and powder and sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour or put a parchment paper.Keep it aside.

•  Now in a pan take the milk and dates and cook it for 10 minutes or till the dates become soft.Let it cool down completely and grind it to a fine paste.

• Pre- heat the oven in 350 F and in a mixing bowl take the oil and sugar,beat it well with a whisker or hand blend till it becomes frothy.Add in the ground dates paste and mix it well.Now add the sieved flour and cardamom powder,nutmeg and cinnamon powder(if you are using).

• Mix it well with the spatula gently,now add in the chopped cashews and give it a mix.Transfer the cake batter to the baking pan and bake it in the pre- heated oven for 35-40 minutes or a tooth pick comes out clean.After couple of minutes invert the cake to a wire rack and remove the parchment paper.Let it cool completely,after cooling slice it.

•  Store it in a container,after it cools down completely.

• If the consistency of the batter is too thick then add some re milk and adjust the consistency.
• Sieve the flour for couple of times,its necessary to get a nice texture.
• Do not bake it for more than 40 minutes.
• This cake can be stored in room temperature in air tight container for two days.

Enjoy............................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Eggless Tutti Frutti Cake

I am happy to share my 500th post in my blogging journey and in this moment I like to thank all my readers and followers for the encouragement.And a special thanks to Valli for the wonderful Blogging Marathon event.Blogging marathon event with the different themes make me to achieve this mile stone.
Coming to the recipe,in my eggless cakes series for the Blogging Marathon #51,sharing another yet simple and colorful cake with tutti frutti.This cake was in my to do list since the time I bookmarked it from Chitra's blog.
This is super soft and spongy cake with the crunch of tutti frutti.If you want you can add some chopped nuts and raisins,but here I used only tutti frutti.
This recipe uses yogurt and it should be fresh and room temperature.As I was not sure about how sour the yogurt was so used 3/4 cup and 1/3 cup of milk.The cake came out super soft and everybody liked it.As the weather was very bad on the day I made,the clicks are not good as I expected,will update it.Also,share orange flavored eggless tutti frutti cake with condensed milk soon.. Lets move onto the recipe..........................................

                                                                        

                                                                                      Eggless  Tutti Frutti Cake

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30-40 minutes

   Makes 8' cake or a loaf

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	11/2 cups
Olive oil or any neutral oil	1/2 cup
Sugar	3/4 cup
Baking powder	11/2 tsp
Baking soda	1/4 tsp
Fresh curd/yogurt	3/4-1 cup
Salt	a pinch
Tutti fruti	1/4 cup
Milk	1/3-1/2 cup
Vanilla	1 tsp
All purpose flour/maida	2 tsp(for dusting)

    Method 

• Take all purpose flour and sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour or put a parchment paper.Mix the tutti frutti with  a tsp of flour and keep it aside.Pre-heat the oven in 350 F..

•  Now in a bowl take the yogurt and whisk in an electric hand blender or whisker until it becomes creamy.Do not do it vigorously,now in the yogurt add the baking powder and soda,mix it.When you mix it gently it started bubbling,let it sit for 5 minutes.Now the curd looks foamy and to this add the sugar and mix it gently.

• Then goes in the oil and vanilla,give it a mix.Now slowly add the flour and milk in batches and mix it gently using a spatula.Once the flour gets incorporated well,add in the tutti frutti and mix it.

• Now transfer the batter to the  baking pan and tap it well.Bake it for 30-40 minutes.Remove the cake 5 minutes before completion,brush it a tsp of milk and keep it in the oven back.Let it bake for another 5 minutes or a tooth pick comes out clean.

• After couple of minutes invert the cake to a wire rack and remove the parchment paper.Let it cool completely.After cooling slice it.

•  Store it in a container,after it cools down completely.

• The milk should be in the room temperature or slightly warm.
• Sieve the flour for couple of times,its necessary to get a nice texture.
• Chopped cashews can also be added along with tutti frutti.
• Do not bake it for more than 40 minutes.
• This cake can be stored in room temperature in air tight container for two days.

Enjoy............................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Eggless Marble Bundt Cake

For the day 2 of Blogging Marathon #51 under the eggless cakes theme,I am sharing you a simple marble cake made in a bundt pan.As I wanted to share simple and easy to make cakes for the theme I chose this marble cake.
I made this cake for the first and it came out very soft and moist.In the original recipe it was made in the bundt pan so I too wanted to try in that pan instead of loaf or round pan.But unfortunately the pan I used is slightly bigger so the height of the cake was not as expected as the original recipe.
The original recipe is with butter but here I used around 2 tbs of oil and substituted the milk powder with the sweetened condensed milk.
I used cocoa powder for little amount of batter,if you want you can use of for half of the batter.Lets move on to the recipe.........................

                                                                        

                                                                                   Eggless  Marble Bundt Cake

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30-40 minutes

   Makes 8' bundt cake

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	11/4 cups
Olive oil or any neutral oil	2 tbs
Sweetened condensed milk	2 tbs
Baking powder	11/4 tsp
Baking soda	a pinch
Butter/vennai	6 tbs
Salt	a pinch
Sugar	3/4 cup
Milk	3/4 cup
Vanilla	1 tsp
Cocoa powder	11/2-2 tbs
Hot water	2 tbs

    Method 

• Take all purpose flour,baking soda,powder,mix it well and sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside.Pre heat the oven in 350 F.Mix the cocoa powder with hot water and mix it well.Keep it aside and let it come to room temperature.

•  Now in a bowl take the condensed milk,oil,butter and sugar,whisk in an electric hand blender or whisker until it becomes creamy and smooth.Now in batches add in flour.

• Add milk and mix the batter with a spatulaIf the batter is too thick add in little more milk.Take 2-3 spatula of batter and mix it well with the cocoa mixture.

• Now to the rest of batter add in the vanilla and mix it well.Now add a layer of vanilla batter one layer to the pan and the a layer of cocoa batter.Alternate it with the rest of the batter.

• Now with the help of butter knife slowly swirl the top of the batter.Do not mix it to much otherwise it will end up in a light brown cake.Bake it in the pre-heated oven for 35-40 minutes or until a tooth pick inserted comes out clean (mine took 40 minutes).After couple of minutes invert the cake to a wire rack.Let it cool completely.

• After cooling slice it and store it in a container.Dust it with some powdered sugar or cocoa powder and serve it.

• The milk should be in the room temperature or slightly warm.
• Sieve the flour for couple of times,its necessary to get a nice texture.
• If the condensed milk is refrigerated,let it come to room temperature and use it .
• Addition of oil gives a nice and fluffy texture as well as the cake will be light.

Enjoy..................................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#
51

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Eggless Butterless Vanilla Cake

Its April and this month our Blogging Marathoners are running a mega marathon and will be posting for 26 days with Sundays off.
Already we came across so many theme and this mega marathon is going to be a baking theme.So our marathoners will be showcasing baking dishes for 26 days.Since no sub themes were given for the baking theme,its is individual preference to create their own themes,I chose to post each week a theme.

Week 1 - Simple Eggless Cakes without frosting/icing
Week 2 - Breads and Buns with Yeast
Week 3- Eggless Cookies
Week 4- Savory and miscellaneous Baking
Week 5- Cupcakes and Muffins 

As per the theme,today I chose to  share you all a simple,evergreen Vanilla cake.After so many trials I made this butterless ,eggless version and also used 1/4 tsp of eno fruit salt to get the perfect texture.This cake is so simple and easy to make and can be used as a base for different icing or a snack cake.Here I used the condensed milk and didn't add sugar and the sweetness was just perfect.But if you want the cake to be in the sweeter side,add around 2-3 tbs of granulated sugar.With no further lets move on to the recipe..............................................

                                                                        

                                                                              Eggless Butterless Vanilla Cake

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30-40 minutes

   Makes 8' round cake

    

  Ingredients

  

Ingredient	Quantity
All purpose flour	2 cups
Olive oil or any neutral oil	6 tbs
Sweetened condensed milk	1 cup
Baking powder	1 tsp
Baking soda	a pinch
Eno fruit salt	1/4 tsp
Salt	a pinch
Vanilla	11/2-2 tsp
Milk	1/3-1/2 cup

    Method 

• Take all purpose flour,baking soda,powder and eno fruit salt and mix it well.Sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside and pre heat the oven in 350 F

•  Now in a bowl take the condensed milk,oil and whisk in an electric hand blender or whisker until it becomes creamy and smooth.Add in the vanilla and milk,mix it well.

• Now to this mixture add in the sieved flour little by little and mix it well with a spatula.If the batter is too thick add in little more milk and mix it well to get a ribbon consistency.The batter will be light and fluffy.Pour the batter to the greased pan.  

• Keep it in the pre-heated oven.Bake it for 35-40 minutes(mine took 37 minutes) or until a tooth pick comes out clean.Let it rest it for 5 minutes and invert the cake to a wire rack and allow it to cool completely.Slice it or use it as a base for icing of your choice.

• Store it in a container.

• The milk should be in the room temperature or slightly warm.
• Sieve the flour for couple of times,its necessary to get a nice texture.
• If the condensed milk is refrigerated,let it come to room temperature and use it .
• Bake the cake immediately and do not leave it n the counter for long time.

Enjoy...................................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com