NO CHEESE CHEESE CAKE RECIPE, HOW TO MAKE NO CHEESE CHEESE CAKE, YOGURT CHEESE CAKE RECIPE

Cheese cake a delicious cake we can make in many ways. We can prepare baked version, no bake version etc.,

Read more ...

EASY EGGLESS CHOCOLATE CAKE RECIPE USING OIL

EASY EGGLESS CHOCOLATE CAKE RECIPE USING OIL

This is a perfect eggless chocolate cake which is super moist, crumble, soft and less Sweet. I have tried this cake many times and it came out very good and perfect always.

The little instant coffee enhances the taste and flavour of the cake. I am sure this is foolproof recipe that anyone can try with the exact measure.

This cake uses oil instead of butter and it is perfect for any type of frosting.

I have used Chocolate ganche for forsting.

Please check the below link for ganache recipe

• Chocolate Ganache

Ok now coming to the recipe.
VIDEO RECIPE:

EGGLESS CHOCOLATE CAKE

RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL | SERVES: 6

PREPARATION TIME: 15 MIN | COOKING TIME: 40 MIN

* For Hot coffee, mix 1 tsp instant coffee powder in 1/4 cup hot water.

METHOD:

Preheat the oven for 180 ° C for 10 minutes

Prepare the cake tin by dust with four or lined with the parchment paper.

Sieve the dry ingredients ie., Flour, cocoa powder, baking powder and baking soda for 2 or 3 times.

Mix oil and sugar well. 

Then add milk yogurt and vanilla essence. Beat well till it becomes creamy.

Add the hot coffee and mix well. Add the dry ingredients little by little and mix by using a spatula. Don't over mix because it will make the cake hard.

Pour the cake mixture in to the prepared cake tin and tap the tin 2 or 3 times on the cooking lab to release the air bubbles.

Bake in the preheated oven for around 40 minutes at 180 ° C. Check by inserting a toothpick into the cake and it should comes out clean.

Keep the cake outside for 10 to 15 minute then invert on a wire rack till it cools down.

After cooling you can frost as per your wish. I used dark Chocolate ganache for frosting.

Please check the below link for chocolate ganache frosting recipe.

• DARK CHOCOLATE GANACHE

NOTES:

• This cake will be of less sweet and if you want you can add 2 or 3 tbls extra sugar.
• Hot coffee will give excellent flavor to this cake, but if you don't like means can avoid.
• Don’t open in the first 25 minutes of the baking because it will make sudden decrease in heat and produce dent in the center of the cake.
• After adding the dry ingredients don't over mix, just use a spatula to make them incorporate well.

Please check the below link for chocolate ganache frosting recipe.

• DARK CHOCOLATE GANACHE

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai

ü   Google +: kuzhalis samaiyalarai

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai

Read more ...

EGG-LESS CHOCOLATE BROWNIE RECIPE-WITH VIDEO

EGG-LESS CHOCOLATE BROWNIE RECIPE

I have tried few brownie recipes before but somehow not satisfied. This egg less version of walnut brownie recipe satisfied me both in texture and taste. It is really a yummy brownie that you can serve along with evening tea or coffee, or even as dessert topped with a scoop of ice-cream of your choice.

As it is in between of cakey and fudge texture we liked it most and definitely it is a keeper recipe.

Actually I had some unsweetened cooking chocolates in hand, so used that to make this brownie. I referred the egg less brownie recipe in Gayathris cookspot,but modified some ingredients and measurements.

OK, now coming to the recipe.
VIDEO RECIPE:

EGG-LESS CHOCOLATE BROWNIES

RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL |

YIELDS: 10 TO 12 PIECES|PREPARATION TIME: 15 MIN | COOKING TIME: 35 TO 40 MIN

                   

                                                                                    

METHOD:

Preheat the oven for 10 minutes @ 180 ° C. Grease an 8” baking tin using oil and sprinkle some flour on the pan, or line it with a parchment paper.

Mix the baking soda and flour together and keep aside.

In a bowl add the chopped chocolate and butter and heat in double boiler method.

Double boiler method:

Take water in a bowl and allow it to boil. On the top place another bowl and add the chocolates and butter and stir continuously till the chocolates gets melt completely. Take care that the bowl should not touch the water level.

Once the chocolate and butter gets melted completely, add the cocoa powder and vanilla essence and mix.

Add the curd, half of the milk and sugar and mix well.

Sieve the flour and soda mixture to the wet mixture. Mix well.Then add the remaining milk and mix.

Pour into the prepared pan and sprinkle some chopped walnuts on the top and press slightly.

Bake until the inserted toothpick  comes out clean or comes with little crumbs.

For me it took 35 minutes to get it done. But baking time may vary on the oven. So check after 30 minutes.

Invert and Cool down in a wire rack. After completely cooled down remove the parchment paper (if used) and cut into pieces.

Serve with tea/coffee or with a scoop of any ice-cream on the top as dessert.

NOTES:

• You can replace the unsweetened chocolate with semi sweet chocolate chips.
• You can use sour cream instead of curd.
• Actually original recipe called for ¼ cup milk only, but I felt my final mixture is too thick because of my thick curd, so I have added ¼ cup more milk. So the additional ¼ cup milk is purely optional.
• You can use any nuts individually or mixed on the top.
• Cool the cake completely before cut into pieces to get neat and clean pieces.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.

Face book Page:Kuzhali's Samaiyalarai
Google +: kuzhalis samaiyalarai

Pinterest:kuzhalis samaiyalarai
For videos please subscribe:kuzhalis samaiyalarai 

Read more ...

EGGLESS GREEK REVANI(RAVANI) CAKE- USING AQUAFABA(SYRUPY COCONUT RAVANI/REVANI)

EGGLESS GREEK REVANI(RAVANI) CAKE- USING AQUAFABA(SYRUPY COCONUT RAVANI/REVANI)

Greek Ravani/Revani is delicious cake made using desiccated coconut (coconut powder) and soaked in sugar syrup. It is really yummy with the dripping sugar syrup and tastes different from our normal cakes.

There are variety of Ravani cakes , thay can be made using semolina , coconut flakes etc.,

Few days back I saw this soft, moist ,sweet , buttery, syrupy coconut revani cake recipe in a cookery show in Living Foodz channel. It got impressed with the procedure and tried immediately. In that show chef showed the procedure of cake using eggs.

I tried the cake with egg also. This one is eggless revani cake.

I have used Aquafaba as egg substitute. Aquafaba is a wonderful egg substitute which will look exactly like egg whites after whipping. Not only the look, it also worked as egg white.

First we see what aqua faba is. Aqua faba is nothing but the whipped chick pea water.

I bet you won’t even feel the taste of the chick pea in the cake while using aqua faba.
Please check the below link for the aquafaba recipe:

AQUAFABA-EGG SUBSTITUTE

The important part in this greek ravani cake is the sugar syrup. While adding the sugar syrup to the cake, the cake should be cooled fully and the syrup should be very hot.

Ok now coming to the recipe of eggless version of the greek ravani,
VIDEO RECIPE:

EGGLESS GREEK REVANI CAKE (USING AQUAFABA)

RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL | YIELDS: 6

|PREPARATION TIME: 5 MIN | COOKING TIME: 35-40 MIN

                                                                                                       

METHOD:

Preheat the oven for 10 mins at 180° C. Prepare a 6” round baking tin by brusing with oil and dusted with flour. Or line a parchment paper and keep that ready.

First prepare aqua faba and keep aside. Once it reaches the peak stage, like if you invert the bowl it should not fell down.

In a mixing bowl first beat sugar and butter for around 3 to 5 minutes till it become fluffy.

Add the coconut, flour and baking powder and mix well.

Add the prepared aquafaba and orange zest and mix well. If the mixture is crumble add milk little by little till it becomes pouring stage. Don’t add more.

Bake it in the preheated oven for 35 to 40 minutes or until the top becomes brown.

(For me toothpick came out without sticking at 25 minutes itself. But the top didn’t get brown. So baked for 15 more minutes and the cake got ready at 40 minutes)

Let the cake to cool.

Now prepare the sugar syrup.

Add the sugar and water and let it boil for 5 to 10 minutes. Don’t stir it in between. Let the sugar to melt fully and the syrup becomes little sticky.

Add the lemon syrup and mix.

Pour the hot boiling sugar syrup to the cooled cake using a ladle. Don’t pour all the syrup at a time. Pour ladle by ladle to make the cake to absorb the syrup evenly.

Keep the cake in refrigerator for minimum 1 hour and serve with any ice cream of your choice.

But we like to eat it as little warm, so while serving I just reheated it for 10 seconds and served with ice cream.

NOTES:

If you are using more than 1 cup of flour, add the aquafaba as 2 batches. First add ½ part and mix, then add the another part and mix well as cut and fold method.

Don’t pour the sugar syrup in one time, add little by little all over the cake to make it absorb evenly.

Let the cake to cool in refrigerator before cut into pieces to get neat pieces.

(I cut the cake while it was warm J)

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.

Face book Page:Kuzhali's Samaiyalarai
Google +: kuzhalis samaiyalarai

Pinterest:kuzhalis samaiyalarai
For videos please subscribe:kuzhalis samaiyalarai 

Read more ...

EGGLESS HONEY CAKE - INDIAN BAKERY STYLE -WITH VIDEO

EGGLESS HONEY CAKE(INDIAN BAKERY STYLE)

Indian bakery style honey cake is slightly different from our normal cake with frosting. Actually I have never tasted this cake before. So didn’t have idea of how it tastes and its texture. My hubby’s friend asked me to prepare this cake few months before. Finally few days back only the time came.

I referred this site for the recipe. But the cake recipe I used is different.

To eat the cake with coconut and sweet syrup and the jam taste in between is really yumJ. Just try this and tell how it came out for you.

I have used the simple eggless vanilla cake using condensed milk for this honey cake. You can use any of your favourite cake  as base.

Ok now coming to this recipe,
VIDEO RECIPE:

EGGLESS HONEY CAKE - INDIAN BAKERY STYLE

RECIPE TYPE: DESSERT | CUISINE: INDIAN | YIELDS: 10 PIECES

|PREPARATION TIME:  15 MIN | COOKING TIME: 30-35 MIN

                                                                                                          

METHOD:

Preheat the oven for 10 min at 180 ° C.

Line a rectangular/square pan with parchment paper.

Keep the ingredients ready

Sieve the flour, baking soda and baking powder for 2 times.

In a bowl take condensed milk, oil and vanilla essence and beat well till it becomes creamy using electric beater or hand beater.

Add curd and beat for few seconds. Then add 1/3 part of the flour and mix by using a spatula as cut and fold method.

Add half of the milk and mix. Again add another 1/3 part of flour and remaining milk and mix. Then add the remaining flour and mix till everything comes together.

Pour the cake batter in the lined tray and bake for 30 to 35 minutes or check by inserting a toothpick. It should come out clean.

Let the cake to cool. No need to refrigerate. Just warm or cooled in room temperature is enough.

In a pan add water and sugar and let it boil for few minutes and then remove from heat. Let the syrup to cool. Once it comes warm add the honey and mix well.

Trim the edges of the cake after cooled down. Pour the warm sugar honey syrup over the top of the cake generously.

Then apply the jam all over the cake plentifully.

Sprinkle the desiccated coconut all over the cake. That’s it. Cut and serve the yummy delicious cake.

NOTES:

• I have used the eggless cake; you can use any type of cake as per your wish.
• While adding the flour, don’t over mix, it will make the cake dense.
• For the cake I didn’t add sugar as condensed milk sweetness is enough for me and also we are applying sugar syrup. If you want more sweetness you can add 1 or 2 tablespoon of sugar to the wet mixture while beating.
• Actually my friends told the sugar syrup will be flooded around the cake, but this much sweetness is ok for me. If you want you can cut the cake into pieces and then dip the cake in sugar syrup and then sprinkle the coconut on the top.
• Also before pouring the syrup poke the cake using a toothpick to make the cake easy to absorb the syrup. I forgot to do this syrup J
• My jam was thin only, so I applied directly. You can heat the jam with one tablespoon of sugar to make it thin and then apply on the top of the cake.
• I used light mixed fruit jam; you can use dark red colored jam also to get more nice color.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.

Face book Page:Kuzhaliyin pagirvugal/kuzhali's Samayalarai
Google +: kuzhalis samaiyalarai

Pinterest:kuzhalis samaiyalarai
For videos please subscribe:kuzhalis samaiyalarai 

Read more ...