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.

No Knead Cheese Focaccia

Recipe inspiration: Suma of Cakes and More

Ingredients

1.5 cups +2 tbsp all purpose flour

3/4 tsp salt
1/2 tsp sugar
1.5 tsp active dried yeast
1/2 cup warm water
2 tbsp pizza sauce mixed with 2 tbsp water
1 -2 tbsp pizza herbs mix
3 tbsp oil
100 grams mozzarella cheese cut into small cubes

Add the yeast and sugar to luke warm water and keep covered for 5 minutes till it froths. Sieve the all purpose flour with salt and add the pizza herbs to it. Add 1.5 tbsp oil and the pizza sauce mix to the yeast mix and stir gently. Add in the flour and mix well to get a sticky batter. Add in the cheese pieces to it and mix. Transfer to a baking tray and let the mixture cover the entire tray. Spread the rest of the oil over it and cover it with a greased aluminium foil and let it rest for atleast an hour.

Spread some more oil and herbs. Bake in a preheated oven at 190 degrees for 35- 40 minutes until light golden brown.

Orange flavoured cookies

Ingredients

1 cup all purpose flour/maida

1/2 cup vanaspati/shortening

3/4 cup sugar powdered

1 tsp orange essence

1 tsp orange zest (if you have)

Pinch of orange colour

Sieve the sugar and flour together to remove any lumps. Add the essence, zest and mix well. Add the colour to the vanaspati, mix and then add it little by little to the flour mix. Keep mixing till you get a dough. Make small balls of it and flatten them a bit.

Preheat oven to 180 deg. Arrange the flattened balls leaving some gap between each biscuit. Bake in convention mode for 8 mins. Cool for 10 minutes before storing in an air tight container.

* I didnt have orange zest yet the essence gave a good orange flavour to the biscuit..If you have them you can include the zest too for more flavour..

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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.

Chewy butterscotch cookies

Ingredients

1 cup all purpose flour

1/2 cup shortening/vanaspati

3/4 cup sugar (powdered)

3 tbsp butterscotch chips

1/2 tsp butterscotch essence

Sieve the sugar and flour together twice. Add the essence to the vanaspati and mix well. Add vanaspati little by little to the flour and keep mixing it. Finally add the butterscotch chips and mix well. Make small balls, flatten them slightly and make impressions with fork. Preheat oven to 180 degrees and bake the cookies for 8-10 minutes. Cool for 10-15 minutes before serving.

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

Eggless vanilla 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 Double decker biscuits

Inspired from Gayathri's version of bakery biscuits..

Ingredients

1 cup all purpose flour/maida

1/2 cup vanaspati/shortening

3/4 cup sugar powdered

Bit of vanilla essence

2 tbsp cocoa /drinking chocolate powder

Sieve the sugar and flour together to remove any lumps. Divide into two parts. To one part add the vanilla essence and mix well. Add half the quantity of vanaspati little by little and keep mixing till you get a dough. For the remaining half flour portion, add the cocoa/ drinking chocolate powder and make a dough with the remaining vanaspati. Pack both these dough in a plastic sheet and freeze for 10 minutes. Dust the dough with little flour and roll into thick rotis. Place one above the other and roll slightly so that both of them stick to each other. Cut into desired shapes. 

Preheat oven to 180 deg. Arrange the biscuits leaving some gap between each biscuit. Bake in convention mode for 8 mins. Cool for 10 minutes before storing in an air tight container.

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Eggless Pista Flavoured biscuits

Ingredients

1 cup all purpose flour/maida

1/2 cup vanaspati/shortening

3/4 cup sugar powdered

1 tsp pista essence

2 tbsp unsalted pista cut into small pieces

Sieve the sugar and flour together to remove any lumps. Add the essence, pista and mix well. Add the vanaspati little by little and keep mixing till you get a dough. Make small balls of it and flatten them a bit.

Preheat oven to 180 deg. Arrange the flattened balls leaving some gap between each biscuit. Bake in convention mode for 8 mins. Cool for 10 minutes before storing in an air tight container.

* You can even add a bit of green food colour if you wish to..

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Eggless wheat almond cookies

Inspired from Priya's version at Priya's Easy n Tasty recipes

Ingredients

1 cup wheat flour

1/2 cup powdered sugar

Bit of salt

Chopped almonds

1/4 tsp cardamom powder

1/2 cup butter

Milk as required

Mix the flour, sugar, salt, almond pieces and cardamom powder well and add the butter and milk to get a dough. Make balls and flatten them slightly or use a cookie cutter of the desired shape. Preheat the oven to 180 degrees and bake for around 18 minutes. Remember to leave out some space between the cookies before baking them. Allow it to cool for 5-10 minutes before storing in an air tight container.

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Baked Papdis

The first column of round papdis in the pic are made from wheat flour while rest are made from all purpose flour.

Ingredients

1 cup all purpose flour/maida

2 tbsp vanaspati/shortening

Salt to taste

1/2 tsp ajwain

Add salt and ajwain to the flour. Mix in the vanaspati to get crumbles. Add little water as required to get a stiff dough. Keep covered in a muslin cloth for 10 mins. Knead again and roll into thick roti by dusting a little with flour. Use a round cutter to cut small rounds. Repeat for rest of the dough. Prick each of the rounds well so that it doesnt puff up.

Preheat the oven to 180 deg. Place the rounds on the MW safe plate leaving some gap in between. Bake for approx 5-6 mins in Microwave and Grill combination mode at 600W. Check how long your microwave takes as baking for a longer time would burn the papdis.

The papdis can be had as it is and is also ideal for usage in chaats.

** You can make it more healthy by trying with wheat flour, but it would not be as crisp as all purpose flour ones.

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Bakery butter biscuits

Ingredients

1 cup all purpose flour/maida

1/2 cup vanaspati/shortening

3/4 cup sugar powdered

Bit of vanilla essence

Sieve the sugar and flour together to remove any lumps. Add the essence and mix well. Add the vanaspati little by little and keep mixing till you get a dough. Make small balls of it and flatten them a bit.

Preheat oven to 180 deg. Arrange the flattened balls leaving some gap between each biscuit. Bake in convention mode for 8 mins. Cool for 10 minutes before storing in an air tight container.

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