EGGLESS ORANGE CAKES

Eggless orange cake recipe
(without butter, cream, condensed milk and curd).

I usually make an orange cake using orange squash, but this time I tried an eggless, butterless orange sponge cake recipe using fresh orange juice.

I made this cake using whole wheat flour and also did not use condensed milk or curd, making it a must-try out the recipe for vegans too.

The cake came out very well with bursting orange flavour. I loved its colour, texture, flavour and above all, it was like pillow-soft to touch and eat.

I decorated the cake with my homemade orange sauce/glaze and my daughters liked it so much, it was hard to make them believe it was homemade.

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INGREDIENTS:

Whole wheat flour – 1.5 cups ( Heaped)
Baking powder – 3/4 tsp
Baking soda – 1/2tsp
Sugar – 3/4 cup
Orange juice – 1 cup (Use fresh juice for best results)
Cooking oil – 1/3 cup ( use odourless oil, I used sunflower oil)
Salt – a pinch
Orange zest – 1/2 tsp (Use grated skin)

For orange Glaze
1cup orange juice
1tsp sugar
2 tsp cornflour

INSTRUCTIONS:

  1. In a wide bowl, sieve the maida, baking powder, soda and salt. Mix well.
  2. Add the orange zest to it. ( I grated the skin of an orange and mixed with the flour) Set aside.
  3. Grease a baking pan with oil or butter and sprinkle the maida all over the pan. Keep aside.wp-15793225486263205085941850771867.jpg
  4. In another bowl, mix the sugar, oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well.
  5. Add the flour to the oil mixture and mix it with a spatula or whisk in one direction.
  6. Do not overbeat the mixture. The cake will not rise. The batter should fall like a ribbon. This is the right consistency.
  7. Preheat the oven in convection mode at 180c for 10  minutes. Pour the batter in the baking pan and pat its bottom once for even distribution of batter.
  8. Now bake the cake in convection mode at 180c for 30-35 minutes
  9. Check the cake by inserting a toothpick in the centre of the cake after 30  minutes
  10. If it comes out clean or with little crumbs, the cake is done. If u find the wet batter in the toothpick, bake the cake for 2-3 minutes more.
  11. Invert the pan in a plate after the cake is cooled down. Cut into slices and enjoy with Tea.

Orange glaze:

  1. Take orange juice in a pan and put it on medium flame.
  2. add sugar and stir continuously.
  3. Mix cornflour in 2 tsp of water and add it in orange juice mixture. After 4,5 minute when the mixture is thickened switch off the gas.
  4. your orange glaze is ready .decorate your cake with this.

    NOTES:

  • Please adjust the timing based on the convection oven.
  • You can replace oil with softened butter.
  • You can also use store-bought orange juice but the cake flavour will be less.
  • No need to use water, curd or milk. Orange juice would do.
  • Do not invert the cake as soon as u bake. The cake will break. If the cake doesn’t fall off easily, bake it for 2 more minutes.
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ORANGE BURFI

Life has a taste of orange – Sweet & sour.
If you love oranges & sweets just imagine a combo out of them! Tangy, sweet and full of zest.

Presenting Orange burfi made from my hometown oranges.
About my hometown: My home town is a small city named Bhanpura in Mandsore district. My father has a lot of farms back there which have mango, cheeku ,amla and orange trees. And it is a pleasure receiving delicious farm-fresh fruits every so often.

Orange burfi is very easy to make at home. This is a simple and quick burfi recipe. This sour and sweet burfi will tantalize your taste buds and all age group people will love to eat it and relish the wonderful combination of the sweet and sour taste.
RECIPE ADAPTED: FOOD CONNECTION
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INGREDIENTS:

1&1/4 cup Milk powder
1/2 cup milk
2tbsp ghee
1/4th cup sugar or according to your taste
1/4th cup desiccated coconut
1 cup orange pulp
orange food colour
pistachio flakes

INSTRUCTIONS:

  1. Mix milk powder, milk and ghee in a pan.
  2. Take out the orange pulp from oranges and keep aside.picsart_12-15-074107411126520172726.jpg
  3. Cook milk powder mixture on low flame till all the mixture mix properly.
  4. Add sugar and orange pulp in a pan and cook on high to medium flame.
  5. Add orange food colour
  6. Add desiccated coconut in the mixture and cook till all the mixture comes together.
    In the end, add one tsp ghee and switch off the flame.picsart_12-15-074083821826077513520.jpg
  7. Set in a greased mould or a plate garnish with pistachio flakes. keep aside for one hour in the fridge.picsart_12-15-078176053687094722098.jpg
  8. Demould the orange burfi. cut in square pieces. Orange burfi is ready.

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DATES, NUTS, SEEDS ROLLS WITH DRIZZLED CHOCOLATE

These Dry Fruit Dates Nutty Rolls are power-packed energy bites, especially for this beautiful season. NO Sugar or No artificial flavour added.
These will be loved by kids and adults both, Health and taste in each roll ..

We all are aware of how much beneficial are dates and dry fruits. Winter has proved as the Best season to make your self healthy and fit. It is been said that the health which you gain in winter, will last for the whole year…

INGREDIENTS:

200 gms Dates (seedless )
2/3 cup chopped Almonds
1/4 cup chopped cashew nuts
1 tsp Cardamom Powder
1/4 cup roasted mix seeds
2 tsp Ghee (clarified butter )
1 tbsp poppy seeds

INSTRUCTIONS :

  1. Deseed dates and chop them finely.
  2. With the help of Mixer grinder/food processor, grind dates… DO NOT add water.
  3. In a non-stick wok dry roast poppy seeds 10-12 seconds. Take out in a plate. In the same wok take 1 tsp Ghee. When hot add chopped nuts and roast till fragrant.
  4. Take out in a plate. In the same wok, heat 1 tsp Ghee. Roast dates mixture. Roast for 3 to 4 minutes on slow flame. When mixture looks soft enough, add all roasted nuts and seeds. Mix well.
  5. Add cardamom powder. Mix very well. Switch off the flame..
  6. Allow it to cool a bit , then grease your hands and roll cylindrical shape. Roll these rolls in Poppy seeds. One makes small-sized Ladoos too.
  7. Keep in refrigerator for 30 to 40 minutes… With a sharp knife, Cut into rolls and Drizzle some melted dark chocolate and enjoy.
    NOTES :
  • You may add nuts of your choice like walnut, fig, kishmish and others.
  • You may add dedicated coconut too.
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EGGLESS BANANA OATS MUFFINS

Eggless Banana Oats muffins are a delicious and yet healthy combination of bananas and oats.
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This recipe does not contain maida and butter. Just two tablespoons of cooking oil for the entire batch of muffins!! Use any oil like sunflower oil or olive oil which is odourless and you can enjoy muffins without being guilty of stashing loads of calories. It is really a delicious oats recipe which will make one eat oats without even realising it.

These muffins get all their softness and moisture from banana and curd. For the sweetness, I have used some brown sugar which is again a healthier alternative to refined sugar we generally consume at home.
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You can garnish these muffins with any fruit or nuts of your choice. Some of the suggested options which you can use are strawberries, blueberries, dried cranberries, almonds, raisins or chocolate chips etc.

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INGREDIENTS :

Oats- 1/2 cup
Whole Wheat flour-1/4 cup +1 tbsp
Baking Powder-1/2tsp
Baking soda-1/4 tsp
Salt- A pinch
Ripe Banana -1 (large)
Thick Curd-1/4 cup
Brown Sugar-1/4 cup
Milk-1/4 cup
Oil-2 tbsp
Vanilla Essence- 1 tsp

For garnishing:
Chocolate Chips-2 tbsp

INSTRUCTIONS:

  1. Take oats in a grinding jar and grind them coarsely. Don’t grind it too fine.
    I have used Quaker Oats.
  2. Sieve together whole wheat flour, baking soda, baking powder and salt in a bowl. Add coarsely ground oats to it. Keep it aside. These are the dry ingredients.
  3. Peel the banana and make a puree.
  4. Add curd and brown sugar to it. Mix well till sugar is completely dissolved.
  5. Preheat the oven to 180 degrees Celsius. Preheating oven is an essential step in baking. Please do not miss it.
  6. While the oven is heating, add milk, vanilla essence and oil to the above mixture. Mix well.picsart_11-30-116642531607217432392.jpg
  7. Gently fold the dry ingredients in this liquid mixture. Be gentle.
  8. Place the liners inside the muffin tray or muffin moulds.
  9. Pour the batter in muffin liners using spoon such that there are filled 3/4th. Garnish the muffins with chocolate chips.picsart_11-30-11486683849379252391.jpg
  10. If the oven has preheated by now, place the cupcake tin inside the oven and bake muffins at 180 degrees Celsius for 15 minutes. After 15 minutes, do the toothpick test.
  11. Prick the centre of any muffin by a toothpick and check. If the toothpick comes out clean the muffins are ready. If there is some liquid at the tip, bake for another 2 minutes.
  12. Enjoy these melt in the mouth healthy Banana Oats muffins and that too guilt-free!! You can have them warm also 🙂
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    NOTES:

  13. The muffin gets its natural sweetness from the ripe bananas. I would advise if you are trying this recipe, then please use only ripe bananas as I have added a nominal amount of sugar and these muffins get most of their sweetness from bananas.

 

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CREAMY SEETAPHAL PANEER KHEER/ CUSTARD APPLE & COTTAGE CHEESE PUDDING

Creamy Sitaphal Paneer Kheer  | Custard Apple & cottage cheese Pudding

CUSTARD APPLE is one of the most delicious seasonal fruit. You can consume it as a fruit or one can make a delicious dessert out of it. Deseeding it is quite laborious but once the dish is made,  its amazing taste will make you forget the pains you took Today I prepared   ‘CUSTARD APPLE &COTTAGE CHEESE KHEER’.

When Amrita of life shared the Seetaphal kheer recipe on Diwali on Instagram  I bookmarked it. and as soon as the Seetaphal season rolled in, I decided to try it out myself. It turned out to be a really delicious dessert.

I made this kheer from the very famous Ashta city’s Seetaphal my grandmother send to me.

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INGREDIENTS :

1 Litre  milk
1/2 cup raw sugar if desired
1 Cup
1 small cinnamon stick
4,5 green cardamoms
4-5 pieces Almonds and pistachios chopped
Pulp for 4 seetaphal (custard apple)
Approx 1 cup.
1/2 cup.crumbled or grated fresh paneer
2,3 saffron strands.
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INSTRUCTIONS :

  1. First of all, you have to deseed the Custard Apples.
    Take a strainer and open the custard apple.
  2. Remove the flesh gently and keep the Sitaphal shells to be used as bowls.
  3. Once the flesh is on the strainer, with the back of a spoon or a hand beater extract the seeds and pick them out.
  4. Collect the pulp below and spoon out the seeds.
  5. You can blend the pulp to a smooth paste but I let the segments stay as it gives a grainy texture like Kheer instead of Phirni.
  6. Boil the milk and let it simmer.
  7. Add the cardamom powder and cinnamon stick.
  8. Once the milk has reduced almost to half, remove the cinnamon stick.
  9. Add the sugar and little bit of saffron.
  10. let the milk cool down completely. Now mix the seetaphal.pulp in it and add grated paneer too.
  11. Adjust sweetness if required and refrigerate for a while.
  12. Your Creamy Sitaphal Pudding is ready.
  13. Pour it into a bowl and set in the fridge for a couple of hours or pour into the Sitaphal Shells and use as individual bowls.
  14. Garnish the Creamy Sitaphal Pudding | Custard Apple Pudding with slivers of almonds and pistachios.

 

NOTES:

  • Use ripe custard apples as it is easier to deseed them.
  • Use firm sitaphal shell for a bowl.
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EGGLESS COCONUT MACAROON HEARTS/ TWO INGREDIENT COCONUT MACAROONS

These yummy macaroons are the perfect quick sweet treat for kids. They’re super speedy to whip up if you have unexpected guests as they’ll be done and dusted in 20 minutes!

These two-ingredient eggless coconut macaroons, bursting with coconut flavour are chewy, delicious, gluten-free and oh so yum!

Eggless Coconut heart shape  Macaroons | Two Ingredient Coconut Macaroons
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INGREDIENTS :
250 grams desiccated coconut
1/2 can sweeten condensed milk
10 glazed cherries, cut into half (optional)
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INSTRUCTIONS :

 

  1. Preheat the oven to180 ℃.
  2. Line a baking tray parchment paper. Set aside.
    In a bowl, add desiccated coconut and sweetened condensed milk.
  3. Mix well with a spatula until the coconut is evenly coated with the condensed milk.picsart_11-03-096316354339443147403.jpg
  4. Use a cookie cutter to make a heart shape.
  5. Transfer to a baking tray. You may use some oil spray on the cookie scoop or tablespoon so that the mixture slides out easily.
  6. Place half a glazed cherry on top of each macaroon.picsart_11-03-091054520026391011678.jpg
  7. Bake for about 15-18 minutes or until lightly golden brown.
  8. Keep checking after 12 minutes. It took me around 16 minutes.
  9. Transfer onto a wire rack and let it cool.NOTES:
  10. You may drizzle some melted chocolate over the macaroons if desired.
  11. Recipe adapted from HERE
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