EGGLESS CRANBERRY BROWNIES

These Eggless Cranberry Brownies are made with dried cranberries and dark chocolate. The tartness from the cranberry and the rich sweet taste from chocolate can be felt in every bite of it. An irresistible, gooey and luscious cranberry brownies you will love. If you love the tangy flavour of cranberries, you’ll love this brownie recipe.

Made with a generous amount of dark chocolate, cocoa powder, cranberry with an only little bit of flour, these brownies themselves are super fudgy, gooey and luscious. Extremely delicious and super tempting that you can’t resist.

This cranberry sent by True element.
True Elements Dried Cranberries are made with such uniqueness, that it can be added to any boring food and make it a mouth-watering delicacy. They can also be eaten raw in the form of a snack or can be added to any dessert or even salads. You can buy here …
https://www.amazon.in/Grocery-Gourmet-Foods-True-Elements/s?rh=n%3A2454178031%2Cp_4%3ATrue+Elements
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Let’s have a look at the recipe. Please do try and if at all you try the recipe, do let me know how it turned out for you in the comments below.

INGREDIENTS:

½ cup + 2 tbsp Cranberry dried
¾ cup All purpose flour
½ cup Dark chocolate
¼ cup Cocoa powder
½ tsp Baking powder
½ tsp Baking soda
¼ cup thick Curd / Yogurt
¼ cup Milk
½ cup Sugar
½ cup Butter melted
½ tsp Vanilla essence
Melted white chocolate for decoration

INSTRUCTIONS:

  1. Grease a cake pan with butter.
  2. Preheat oven @180° for 10 mins.
  3. In a bowl add curd and baking soda, mix well and keep aside for 5-10 mins.picsart_03-23-106448634332902768494.jpg
  4. Melt the chocolate in microwave or use a double boiler method. Keep aside.
  5. In a small bowl dust the ½ cup Cranberry with little flour and keep aside.
  6. In a bowl sieve the all purpose flour, cocoa powder, baking powder and combine them well.picsart_03-23-105015282911144164258.jpg
  7. In the the curd mixture add sugar, vanilla essence, butter, melted chocolate, milk and stir to combine them well.picsart_03-23-117906373421414914286.jpg
  8. Add in the flour mixture and gently fold them to make a smooth batter.
    Add the flour dusted cranberry and give a quick gentle stir. Do not over mix the batter.
  9. Pour the batter over the greased cake pan and level it well. Garnish it with the remaining cranberries.picsart_03-23-113212374943286647745.jpg
  10. Bake at preheated oven for 25 mins. Remove from oven and let it cool down completely.
  11. Demould, cut and decorate  with white chocolate  and serve.

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EGGLESS WHOLE WHEAT FLOUR STRAWBERRY CAKE

Today’s post is Eggless Strawberry Cake Recipe with step by step pictures along with cream cheese frosting.

Strawberries are in season and I can’t stop munching on them! So, I added them to my go-to cake recipe and made a delicious, easy everyday cake! It turned out moist, soft and the berries gave a jam like a flavour to every bite!

This cake is easy to prepare with only a few ingredients, if you opt for frosting, the ingredients list gets little bit elaborated. I didn’t use food colour or artificial essence, it tastes good on its own.

 

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They say baking is simple. Yesss, just get your measurements right, use quality ingredients and put in your heart and soul and you’ll see how you can create magic in your kitchen.

Prep Time: 10 mins
Cook Time: 30 mins

INGREDIENTS:
3/4 Whole wheat flour
1/2 Cup Powdered Sugar
1/2 Cup Strawberry Puree
1/4 Cup Neutral Oil (
1/4 Cup Curd
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 Pinch Salt

For the Frosting
1/2 Cup Cream Cheese / Hung Curd
1/4 Cup Soft Butter
1.5 Cup Icing Sugar
1/2 tsp Vanilla Essence

INSTRUCTIONS:

  1. First powder the sugar in the mixer. Then measure and keep all the other ingredients ready.PicsArt_02-04-11.39.49.jpg
  2. Chop the strawberries and transfer it to the mixer. Grind it without adding water and measure 1/2 cup of strawberry puree.PicsArt_02-04-09.01.16.jpg
  3. To a sieve, add whole wheat flour, baking powder, baking soda ,salt & sugar . Sift everything to avoid lumps.
  4. To a wide mixing bowl, pour curd and oil.
  5. Then pour strawberry puree and whisk it with an electric blender or hand wire whisk.PicsArt_02-04-08.55.20.jpg
  6. Now add the sieved dry ingredients and whisk everything till smooth and soft. Ensure there are no lumps.PicsArt_02-04-08.57.21.jpg
  7. By the time, preheat the oven for 10 minutes. Brush a baking tray with little oil and dust little flour all over. PicsArt_02-04-08.59.10.jpg
  8. Transfer the batter to the baking tray, then level it with a ladle/spatula. Shake the tray twice, so that the air bubbles releases.
  9. Place the tray in the preheated oven and bake it for 30 to 35 minutes at 180c or a toothpick inserted in the centre comes out clean.For the Cream Cheese Frosting
  10. In a mixing bowl, first, add cream cheese/Hung curd and butter. (I am using hung curd )
  11. Then add powdered sugar and vanilla essence.PicsArt_02-04-11.44.20.jpg
  12. Whisk everything well for 3 to 4 minutes, till stiff peak consistency. If the frosting is runny, add little icing sugar and if it is too thick, add 1 tbsp of milk to troubleshoot it.
  13. Refrigerate it for 1 hour so the frosting will set.
  14. With a knife/spatula, spread the frosting all over the cake. Slice the cake into pieces.
  15. Enjoy this eggless whole wheat flour  strawberry cake
    PicsArt_02-04-10.15.46.jpgNOTES:
  • Don’t use sour curd, as it will spoil the whole taste of the cake.
  • Use fresh strawberries for good taste and bright colour.
  • Adjust sugar quantity accordingly to the sweetness of the strawberries used.
  • For vibrant colour,  2 drops of pink food colour can be used.
  • For more flavour 2 drops of strawberry, essence can be used for this eggless strawberry cake recipe.

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EGGLESS WHOLE WHEAT ORANGE CRANBERRY  CAKE 

The air is sweet with citrus🍊 fragrance!
Today I am sharing my one of the favourite tea time cake recipe with you.

Baking is my all time favourite. My family wants a new and exotic cake for every occasion. I am always on the lookout for new recipes everytime I surf through the internet.

I found these blogs for eggless orange cakes naivecookcooks & asmallbite
And tried with whole wheat flour + cranberry for a healthier version and
I nailed it.  The cake was fluffy, soft and yummy. I topped it with sugar glaze for sweetening the taste.

An eggless, butterless orange sponge cake recipe with the only a handful of ingredients, interesting! isn’t it?

You may have the doubt whether this cake would be spongy without the addition of curd, vinegar or egg, but trust me this cake was soooo soft as orange juice is enough to lend the softness.

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These oranges are from my farm at my home town.
The key to happiness is when you thankful for the grace that God has given.

Prep Time:10 mins
Cook Time:35 mins

INGREDIENTS:

11/2 Cup Whole wheat flour
3/4 to 1 Cup Sugar
1 tbsp Corn Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Pinch Salt
1 Cup Orange Juice
1/3 Cup Oil
1 Drop Orange Essence Optional
1 tsp Orange Zest
Chopped cranberries – ¼ cup
Few chopped pistachios for garnishing (optional)

Ingredients for glaze:

Powdered sugar/Icing sugar – 5 tbsp
Orange juice – 2 tbsp

INSTRUCTIONS:

  1.  First, measure and keep all the ingredients ready.
  2. To a sieve, add maida, corn flour, baking soda, baking powder, 1 pinch of salt and sift everything well to avoid lumps. Keep by side.
  3. To a mixing bowl add sugar and oil. Whisk it well, till the sugar granules dissolve completely.
  4.  Now pour the orange juice and add the sieved dry ingredients slowly.
    Then add orange zest and essence.
  5. Whisk it gently, till smooth and soft. Fold it slowly as over beating turns the cake hard. The batter should be in pouring consistency not watery.
  6. Coat the chopped cranberries & choco chips with some flour and add to the batter. This will prevent them from sinking to the bottom.
  7. By the time pre-heat the oven to 180c for 15 minutes.
  8. Brush a baking tray with oil and dust little flour all over. Select a suitable size tray as the cake doubles in size. Now pour the cake batter to the tray, then shake a little, so that the air bubble release.
  9. Place the tray in the oven and bake it for 30 to 35 minutes at 200c or a toothpick inserted in the centre comes out clean.
  10. Once it cools down, run a knife through the sides and gently tap to remove the cake.

To make the glaze:

  1. Mix the powdered/icing sugar with the juice until it forms a thick consistency but is still easy to pour.
  2. Add sugar/juice to adjust consistency as required. Pour over the cake.
  3. Rest the cake for 20-25 minutes in the fridge before slicing for clean slices, as the cake is very moist and soft.
  4. Enjoy this eggless orange cake during tea time.
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NOTES:

  • Sieving the dry ingredients is important to avoid lumps and for even mixing.
  • Oil can be replaced with olive oil or softened butter. But ensure to use neutral / flavourless oil.
  •  Corn flour can be replaced with custard powder also..
  • Addition of orange essence adds more flavour but it’s optional. It can be replaced with vanilla essence or made without any essence.
  •  Always choose the correct size baking tray, otherwise the cake overflows when baking itself. To avoid this fill only 1/2 or 3/4 of the tray with the batter.
  •  This cake stays good for 3 to 4 days under room temperature.

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EGGLESS PAAN FLAVOUR CUPCAKES/ BETEL LEAF FLAVOUR CUPCAKES

Yes, the title does read Meetha Paan CupCake and you will never forget its taste, it’s that captivating!

I am so happy and excited to share my special’ Paan CupCake ‘ recipe with all of you. Diwali is the perfect occasion  to try them out! My happiness is doubled as I used my homegrown paan leaves for this cake .

These Cupcakes are much different from other Cupcakes .The flavour of betel leaf and rose petal jam is very strong and tastes completely different. A treat for all paan lovers !!

This is an easy, eggless cake recipe . The preparation and cooking time is minimum. A flavourful Indian CupCake that is also a perfect after food dessert!!

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INGREDIENTS :

Refined Flour/ All Purpose Flour (Maida) – 1.5 cup
Curd – 1 cup
Powdered Sugar – ¾ cup
Oil – ½ cup
Meetha paan – 1 pcs (alternatively Betel leaf – 1 pcs and gulukand – 1 tbsp) Baking powder – 1 ¼ tsp
Baking soda – ½ tsp
Green Food colour – ¼ tsp
Paan assence 1/4th tsp (optional)

INSTRUCTIONS:

  1. Chop the paan leaves(I used paan leaves) and grind with some food colour and 1 tsp milk .
  2. In 2 separate bowls, mix all dry ingredients (maida, baking powder, soda) in one and wet ingredients (oil, curd, sugar) in other one.1541008804230
  3. Beat the wet mixture till the sugar dissolves completely.
  4. Mix dry ingredients in the wet ones to form a smooth cake batter.
  5. Add paan mixture in the batter along with food colour.1541008924615
  6. Transfer the prepared  batter into Cupcake moulds
  7. Place the Moulds  in preheated Oven at 180 degrees for 15 to 18 min.
  8. Check the center of the Cupcakes with tooth pick.1541009033745
  9. Once Cupcakes are ready remove the moulds  from Oven and allow it to cool down completely.
  10. fill some whipped cream in piping bag with star nozel and decorate Cupcakes.
  11. Sprinkle some suger coated fennel seeds. enjoy .
    PicsArt_11-01-09.41.12.jpg

    NOTES:

  • If using paan Cut pan into 2 pcs. Grind 1 part and chop the other part.
  • You can mix some gulkand and paan leaves in whipped cream.

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EGGLESS VANILLA CUPCAKE WITH PLUM AND APPLE COMPOTE 

Sharing with you all -the best vanilla cupcake recipe ever Yeah I repeat that this is the best eggless vanilla cupcake recipe ever.
It is very soft, has a wonderful texture and needless to say- is very deliciousThis is a very easy one bowl recipe that even beginners can try out. I used whole wheat flour for these cupcakes to make a healthier version, and the result was fantastic. Everybody simply loved it.

 

Vanilla cupcake recipe courtesy: cookclickndevour

Prep Time 15 mins
Cook Time 18 mins

INGREDIENTS :

(1 cup =250ml)
wet ingredients
1/2 cup curd whisked well
1/4 cup oil
1/4 + 1/8 cup sugar
Vanilla extract
1cup apple (chopped )
1cup plum (chopped)

DRY INGREDIENTS :

3/4 cup flour (whole wheat flour )
1/4 teaspoon baking soda
1/2 teaspoon baking powder
A pinch of salt
Choco chips for topping OR frosting as required 

INGREDIENTS FOR COMPOTE :

1cup plum chopped
1cup apple chopped
1/2 cup sugar
1lemon juice of one lemon

 

INSTRUCTIONS :

  1. Preheat oven at 180C. Take oil, curd, vanilla and sugar in a mixing bowl. Mix thoroughly with a hand mixer until light and fluffy.1534744325653-1
  2. Sift flour, baking powder, baking soda and salt over the wet ingredients1534744279506-1
  3. Fold gently. Place liners in a muffin tin and pour the batter in each mould.1539002170136
  4. Bake in the hot oven for 15-28 minutes. Cool completely if frosting else serves vanilla cupcake warm.

METHOD FOR COMPOTE :

  1. To make the plum and apple Compote, cut the apples into 8 cubes and plums in thin slices.1539000564231
  2. Place the apples and plums in a pan along with 1/4 cup sugar, juice of a lemon and simmer for 15 minutes till the apples and plums break down slightly.1534744758613-1
  3. Turn off the heat and pour the apple and plum compote on glass bowl.

 

DECORATION :

  1. Take some whipped cream in a piping bag with star Nozal and decorate the cupcake.1539002254650
  2. Now pour some of the compotes in it.
  3. Your cupcakes are ready to serve.

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NOTES :

  • Mix the dry ingredients very gently into the wet ingredients. If over mixed the texture of the cupcake will be affected.
  • Keep the frosted cupcake refrigerated until serving.
  • You can use any flavourless cooking oil.

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EGGLESS CHOCO RASMALAI CAKE

Eggless Choco Rasmalai Cake is a  beautiful fusion cake where East meets West wonderfully. It’s a fusion of western cake with Sweet Indian Rasmalai.

I had been thinking for long to try out this cake but could not find the appropriate occasion. I finally made it to my husband’s birthday as his favourite sweet is ras malai. He is also my food critic and has only one thing to criticize in my homemade cakes, that is the softness. But this cake satisfied him completely as the ras malai milk provided the cake with a soft and spongy texture.

Happy birthday Dear hubby…My encourager, food critic..in short everything..

So let’s come back to the cake. Here we go…

For this Eggless Choco Rasmalai Cake, as always I have used my Eggless Malai vanilla cake as the base. And instead of vanilla essence, I used saffron milk(Kesar ka dudh) .

I made this cake with readymade Rasmalai. You may use homemade too.
Now, over to the recipe of our Eggless Choco Rasmalai Cake

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INGREDIENTS:

FOR THE CAKE 
Malai  1 cup
Sugar 1 cup
Refined flour (maida) 2cups
Milk powder 1 cup
Baking soda a 3/4spoon
Baking powder 1 1/2 teaspoons
Salt to taste
Milk 1 cup
Saffron strands 8 to 10( Warm milk me bhigoyi hui)
lemon juice 1 Tsp
1and 1/2tsp curd

FOR THE FROSTING:
250 g Rasmalai (small size)
1 Cup Whipped  Cream
1/2 tsp Almond Essence /7,8 saffron strands1532534371190

Pinch of Yellow colour
1/2 tsp Green Cardamom powder
Some flaked almonds and pistachio for decoration

METHOD:

FOR THE CAKE

  1. Preheat the oven to 180°C. Combine the malai and sugar lemon juice and curd in a bowl and whisk well. Keep aside.
  2. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.1532534302551
  3. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
  4. Gradually and alternatively finish the mixture and keep stirring. The mixture should be of the pouring consistency.
  5. Now add the saffron milk and lightly stir once again. 

  6. Grease the cake mould and sprinkle little maida into it.
  7. Pour the batter into it and bake in a pre-heated cooker or oven for 40-45 minutes.1532534520066
  8. Remove and cool.1532534413609

FOR THE CHOCOLATE DECORATION:

  1. Measure: You’ll want to measure the circumference of your cake and the height. Cut a piece of parchment paper to match.
  2. Melt Chocolate: Temper Chocolate (yes you can do it in the microwave) and put pistachio and dry rose petals over it Spread the chocolate with an icing spatula over your parchment paper.1532534761173
  3. Allow to thicken and set slightly. Cut into equal pieces.

FOR THE FROSTING:

  1. Take some whipped cream in a bowl, mix some ras malai milk and mix gently.
  2. Keep it covered in refrigerator till use

TO ASSEMBLE THE CAKE: 

  1. Once the cake is completely cooled, cut it into 2-4 layers depending on the height of the cake. I cut it into 2 layers.1532534604944
  2. Sprinkle the Ras/ saffron flavoured milk on each layer.
  3. Make the bottom layer with whipped cream and sprinkled pistachio.
  4. Spread another layer of whipped cream on ras malai pieces and even it out with a spatula.
  5. Cover entire cake with frosting and level it on top and sides of the cake.1532534667364
  6. After this let it rest in the fridge for 30 mins before you proceed with the final coating.
  7. Finish it with final frosting or decorations on the cake as per your liking, patience and creativity.
  8. For the final frosting, I have used here a star nozzle and piped beautiful rosettes on top of the cake and made borders sides of the cake. 

  9. Garnish the sides of the cake with some White chocolate collar and crushed pistachios and the top with pieces of ras malai [squeeze out the ras before placing them] Sprinkle some crushed pistachios and Kesar strands over it.
  10. Refrigerate the cake for at least 30 mins before you serve.PicsArt_07-24-07.01.01.jpg

 

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