Eggless Vanilla Cake with Chocolate Chips | Step By Step Recipe

After my venture with those delicious short cakes, I wanted to make something else right away. Though the recipe is very similar, I modified slightly and used more proportion. Not sure what but these sure came out differently. I want to record all the experiments so that I can resort to whichever proportion I need when the situation arises. 

I baked these in a bread loaf and it very much looked like a bread to me, like those tea cakes or sponge cakes texture. Maybe I need to increase the proportion of corn flour next time, but the cake sure came out moist and soft. I added quite an amount of chocolate chip and it tasted heavenly in each bite. 

One thing I love baking in convection mode is the way the entire house smells heavenly. Nothing beats a fresh cake being baked.

I couldn't wait for this to get cooled. Imagine Konda saying it tasted great, I loved seeing her expression change, Chinnu of course sniffed his nose. He doesn't like anything else but a chocolate flavour. If he had his way he would have removed all the chocolate chip from this. So didn't show him the tin. I delicately sliced the cake into small pieces. Each went into the snack box for the next day.

Athamma was again saying I should bake those chocolate biscuits as the boys like them a lot. I was much too involved admiring this cake, nodding absently that I will bake them soon.

I had the day off today, but I took off saying I have work. Kids were busy with their new pack of sketch pens. So much so that an entire colouring book was completed and they hadn't budged from their spot.

Ok let me show you the steps in making this delicious cake!

Shift the flour with Corn four, Baking soda, Baking powder.

Measure 1/2 cup of curds

Melt the butter.

Add all the wet ingredients to the flour, mix well.

Finally add the olive oil.

Add in as much as Chocolate chips you want, if you are like me, you will add quite some!

Grease and dust the loaf pan with butter and flour. Pat the pan down so that excess flour falls off.

Pour the batter into the prepared pan.

Pat the pan down so that the batter spreads well. Don't spread it with spoon, cake will not rise well.

Top the batter with more chocolate chips

Pre Heat the oven before baking the cake at 185 degree C for 25 minutes

Don't open the door between the first 15- 17 mins. Insert a tooth pick in the center to check the doneness.

When the toothpick comes out clean like this, you know it is almost done. Bake for the rest of the time for more complete baking.

Allow it to cool in the oven for 5 mins, before taking it out.

Again let it cool completely before you slice it.

Eggless Vanilla Cake with Chocolate Chip

Flour - 1 cup
Corn Flour - 1 tbsp
Icing Sugar - 3/4 cup
Baking Soda - 1 & 1/2 tsp
Baking powder - 1/2 tsp

Curds/ Yogurt - 1/2 cup
Extra Virgin Olive Oil - 2 tbsp
Butter - 2 tsp
Milk - 1 - 2 tbsp

Chocolate Chips - as required
Vanilla Essence few drops

Extra flour and butter for dusting

Method to prepare:

Butter and dust the baking pan. Gently pat it down to remove excess flour from the pan.

Shift the dry ingredients in a bowl.

Melt the butter, beat the curds. Add the butter and curds to the dry ingredients. Using a spoon/ fork gently mix the mixture. Finally add the olive oil

Add the chocolate chips to the batter and gently mix in well. Don't beat at this stage.

Pre heat the oven at 185 degree C.

Check consistency, it should be pouring, else add 1 tbsp of milk.

Pour into the prepare tin, tap the pan down for the batter to spread on its own. Don't use spoon.

Bake at 185 degree C for 25 minute. Don't check for done ness until the first 15 mins.

Use a toothpick to see if the cake is done. Insert the stick in the center and if it comes out clean, the cake is done.

Once the full time is done, allow it to cool in the oven for 5 mins, then remove and cool outside for a while.

Slice the cake into small serving pieces when it is completely cooled.

Was a great snack for Konda's School snacks

Check out my Blogging Marathon buddies in action! Priya Suresh, Jay, Gayathri, Monika, PJ, Priya Vaasu, Azeema, Reva, Ayeesha, Veena, Usha & Soumya.

Vanilla Short Cake Eggless - Quick Nirvana!

As years pass by, I think it is natural to end up having a myopic attitude towards holidays. Holidays for me, by far are very less, even those that come my way are spent without realizing it went by. And those holidays no longer have a meaning attached anymore, sorry to say that! I remember during childhood when on Republic day we used to do either the drill or March at school. Few years later, it was at least simply attending the school for either Republic day celebrations or Independence day parade.

Then during early years of marriage, I made sure I caught up the celebrations in TV. Sadly now it has boiled down to mean a holiday when I can either catch up with pending work at home or on the blog. Or even better cook something new. This was my original plan for this 26th, but just as I know, plans get changed so easily. I was at home, trying to do some work but boy my boys! Gosh they know tactics how not to make one work. It was either Peddu complaining or Chinnu complaining all the time. I had plans to make buns, only at the last moment realized my yeast of many months old had died on me. I went to buy but it was not in stock.

 

Came back resigned to do whatever I could. But in the end couldn't do much. So at least thought I should make the lunch special on account of the holiday. And I was happy to get hubby dear appreciating a feast that was laid out. Guess what I forgot about the dessert! It stuck me that dessert was missing and asked if he could wait for 15 minutes. I immediately set out to make these Vanilla Short Cakes.

 

I actually baked them in muffin trays, but the batter and method were more of a ShortCake.  I had a great confusion on what to call these. Though these didn't come through clear off the bottom, they were so soft and delicious. I had made Chocolate Icing, hoping I will make muffins. Whatever these tasted great.

Spot solution for quick Nirvana is what I will call these!

Vanilla Short Cake

All purpose Flour / Maida - 3 tbsp
Cornflour - 1 tsp
Soda - 1 tsp
Baking soda - 1 tsp
Icing sugar - 3 tbsp
Vanilla essence  few drops
Olive oil - 2 tsp
Curds - 2 tbsp
Butter - 2 tsp
Chocolate chips - handful



Method to prepare:

Mix the dry ingredients together in bowl.
Next add the melted butter, curds, oil to the dry ingredients

Pre heat the oven at 185 degree.

Then grease the muffin tray with butter and bake for 10 mins.

To make the Chocolate Icing,

Icing Sugar - 2 tbsp
Cocoa powder - 1 tsp
Butter - 2 tsp
Mix everything together until it is creamy

Once it is baked, allow it to cool down. Then scoop down a spoon over each of them before enjoying them!

These were really very delicious, I know I can't tag it as one particular bread or cake. But really tempting ones!

Vanilla essence really added quite a drama as the bakery baked cakes.

Check out my Blogging Marathon buddies in action! Priya Suresh, Jay, Gayathri, Monika, PJ, Priya Vaasu, Azeema, Reva, Ayeesha, Veena, Usha & Soumya.

Chocolate Butter Cookies | Microwave Convection Oven Recipe

As the last one in the batch I made for my little relatives, this Chocolate Butter Cookies came out very well. While it was getting baked, it smelled so much like a delicious cake and tasted so much like that too. I was so trilled baking these as these tasted much like brownie yet was crispy. Finally this scored the best as Chinnu loved this.

I had planned on making a brownie for the event but couldn't make it. Yet I have been really satisfied with the dishes I was alble to squeeze in. Hope you guys enjoyed.

These cookies still look very gooey but when you allow it to cool it for a while, they turn out very crispy.

Get the dry flour in a bowl, add the melted butter and vanaspathi and knead to a soft dough

The dough will look soft and gooey to touch.

Press out on a sheet and use a cutter to cut out a shape as desired.

Chocolate Butter Cookies in Microwave Convection Oven.
Makes - 40 small ones

All purpose flour / Maida - 2 cups
Icing Sugar - 1 & 1/2 cups
Cocoa powder - 4 tsp
Vanaspati / Hydrogenated vegetable oil - 50 gms
Unsalted Butter - 1 cup
Vanilla essence few drops

Method to prepare:

In a bowl, shift the flour with icing sugar well. Add the vanilla essence and mix. Then add the cocoa powder, combine everything.

Melt the vanaspati, butter. Then slowly mix in the melted vanaspati to the dough. This needs to be done with small quantity and you need to keep rubbing it to get that crumble texture. Finally add the butter and continue kneading the dough.

Press the Convection mode in your Microwave, increase the temperature to 185 degree. The time duration for pre heat is taken care automatically by the mw oven.

Keep kneading in the dough and continue till you get a dough that is soft yet stays in shape. Make big balls, dust your palm and the board with flour, press out to 1 inch thick sheets. Using the cutter, press on the sheets.

Once all the cookies are shaped out, place them on the tray. Grease the tray  if required, else you can place as such as the biscuits will let out oil during the baking process.

Once you have placed all the biscuits on the tray and the timer on the pre heat goes out, place the tray inside the mw oven and bake for 15 minutes.

After 15 minutes, you can let it rest for few minutes inside the oven. Then remove and allow it to cool before storing it in an air tight container.

With 2 cups of flour, I got two batches of 40 small sized biscuits. Once the cookies are cooled a bit, transfer them to the wire rack and bake the second batch.

These are for my Kid's Delight ~ Chocolate Feast!  as I will be doing the round up in couple of days time. So if you still have some entries..do send them.

Check out my Blogging Marathon buddies in action! Priya Suresh, Jay, Monika, PJ, Priya Vaasu, Azeema, Reva, Ayeesha, Veena & Soumya.

Chocolate Biscuit | Chocolate Cookies | Microwave Convection Oven Recipe

Well if you ask me I won't really be able to tell the difference between a cookie and a biscuit. These are often interchanged in their usage, so I thought I would call this as both. This was another batch that I made yesterday along with the Chocolate Cookies. Instead of adding the chips to the dough or topping them, I wanted to mix in the cocoa powder and see how differently these taste.

Rolling them out was little hard, so you got to make them into big balls and press them down. Then using the cutters, press out the shapes. I tried freezing this batch but they froze very fast, so had to thaw them again and then pressed out as these shapes.

When the boys came back from school, they immediately wanted to know what was baking. The moment they saw these cooling on the table, they wanted it right away. In fact eating these, they could not eat their lunch properly. When I told them that we are taking these for their cousins they were so happy but also wanted to know if they be given these to enjoy. I know these are going to be made frequently from now on.

 To the plain dough that was made, I added 3 tsp of cocoa powder and mixed well.

 After mixing the cocoa to the plain dough, get the oven pre heated. Cut out in desired shapes.

Pre heat the oven and bake these biscuits at 180 degree C for `5 minutes. Once done, allow to cool before storing.

Chocolate Biscuits in Microwave Convection Oven.
Makes - 40 small ones

All purpose flour / Maida - 2 cups
Icing Sugar - 1 & 1/2 cups
Cocoa powder - 3 tsp
Vanaspati / Hydrogenated vegetable oil - 150 gms
Vanilla essence few drops

Method to prepare:

In a bowl, shift the flour with icing sugar well. Add the vanilla essence and mix. Then add the cocoa powder, combine everything.

Melt the vanaspati. Then slowly mix in the melted vanaspati to the dough This needs to be done with small quantity and you need to keep rubbing it to get that crumble texture.

Press the Convection mode in your Microwave, increase the temperature to 185 degree. The time duration for pre heat is taken care automatically by the mw oven.

Keep kneading in the dough and continue till you get a dough that is soft yet stays in shape. Make big balls, dust your palm and the board with flour, press out to 1 inch thick sheets. Using the cutter, press on the sheets.

Once all the cookies are shaped out, place them on the tray. Grease the tray  if required, else you can place as such as the biscuits will let out oil during the baking process.

Once you have placed all the biscuits on the tray and the timer on the pre heat goes out, place the tray inside the mw oven and bake for 15 minutes.

After 15 minutes, you can let it rest for few minutes inside the oven. Then remove and allow it to cool before storing it in an air tight container.

With 2 cups of flour, I got two batches of 40 small sized biscuits. Once the cookies are cooled a bit, transfer them to the wire rack and bake the second batch.

These were delicious and for a chocolate lover it was heavenly!

And another one for my Kid's Delight ~ Chocolate Feast!

Check out my Blogging Marathon buddies in action! Priya Suresh, Jay, Monika, PJ, Priya Vaasu, Azeema, Reva, Ayeesha, Veena & Soumya.

One Minute Microwave Cupcake with Chocolate Frosting | Microwave Recipes

When I made the Eggless Cupcakes with Chocolate frosting, I thought I might as well try the new silicone Microwave safe muffin tray. During our Blogger's meet, Divya happened to tell us that Lifestyle now has a wide range of Microwave Collections, naturally for the festival seasons. All the Microwave and Baking buffs immediately set out to investigate the lane. 

In fact there were quite a lot of collection. I resisted to get only this tray which looks very cute. So it is only natural that my kindled interest also probes me to try out this microwave method. I used the same batter that I used for convection baking. The beauty of baking in micro mode is that you have a cupcake in 1 minute! It was unbelievable as I thought that it would require at least 2 minutes as in the Banana Muffins. But then I realized that even that would have been actually done in one minute. 

Please check the recipe from the Eggless Cupcakes with Chocolate frosting, I used the same but the baking mode is different. When I had used the non stick muffin tray, few of them had a question on the metal tray being used. While it is true that metal trays should not be used, somehow it never struck me that as the store keeper said it was microwave safe. 

Still I would not advise on using it as it is advised against usage. But since I used only for a minute, it was not risky at all and no sparks came out. Anyway I immediately wanted to buy a microwave safe tray for baking. After all who wouldn't want a cupcake in one minute?

Line the muffin tray liners. Fill it to 3/4 of the cup.

Bake it for 1 minute in Microwave Mode. Allow it to cool and do the frosting.

If you are wondering why the frosting is not there, well I seem to have forgotten to click pictures of those..:)

As I said kids enjoyed it a lot. But the best compliment was from hubby dear and Mom who said Dad liked it a lot. What more can I ask for!

And today when I was going to make something else, Chinnu came running to ask if I was going to make chhooocalate muufin? Well I said he had to wait for another day. So I know I am going to bake it again.

Just saw that Ria is hosting Monthly Mingle themed on Chocolate. Now who can say no for that! This has been a real Chocolate Extravaganza!

Microwave Paneer Tikka | Baked Paneer Tikka | Indian Microwave Recipes | Indian Microwave Convection Recipe

Paneer Tikka has always been one dish that I never fail to order when we eat out. Infact if I remember right I have tried to experience how differently Paneer Tikka tastes in as many different places. Best have been in the ones I have enjoyed in Tandoor, which were really huge pieces yet so succulent, juicy and soft! In other places, it used to be real spicy and yet soft still.

So I always used to related to soft Paneer Tikkas whenever I eat this. Yet there have been occasions when it was served quite hard. I was delighted that my daughter shared my passion for Paneer Tikkas. And trust me, spicy in Tikkas are not spicy for her. She can easily eat couple of those real spicy ones, still claim them not being so spicy.

I already have a recipe for Paneer Tikka, that I had done on stove top without a Tandoor Oven the recipe is completely different from this recipe, which was shared by the MW Chef. And the fact that I prepared this Paneer Tikka in both "Only Micro Mode" and in Combo Mode of Convection + Micro Mode.

The difference between these two modes was that the Tikkas made in the Combo Mode came out soft and crisp on the top, while the Tikkas in the only Micro Mode, came out a bit harder. Of course if you ask me, I won't mind either ways.

This serves as a delicious starter and a great dish for Kids.

The below picture is made in Microwave Mode:

Mix the Paneer cubes along with Onion, Capsicum, Tomato pieces with the marinade and keep it aside for 15 mins.

 Then Micro the marinade for 2 mins for the masala to get cooked.

 Then using toothpicks, cube the paneer cubes along with tomato, onion and capsicum and micro for 1 - 2 mins in micro mode.

This is done in combo mode, where the same marinade is used and using toothpicks, club the paneer and rest. Pre- heat the oven for 210 degree and then in Combo mode using Convection + Microwave mode, cook the Tikkas for 15 mins.

Microwave Paneer Tikka in Microwave Mode:

Paneer - 250 gms
Ginger Garlic paste - 1 tsp
Garam Masala - 1/2 tsp
Cumin Powder / Jeera - 1/2 tsp
Corn Flour - 2 tbsp
Chili powder - 1 tsp
Curds/ Yogurt - 1 cup, hung
Salt to taste
Oil - 2 tsp
Kesar colour a pinch (opt)

For Garnish

Capsicum - 1/2
Tomatoes - 1
Onions - 2

Method to prepare:

Wash and cube Paneer pieces into 2 inch squares.

Cut Onions, Tomatoes and capsicum into 2 inch square pieces.

Made a marinade of hung curds, ginger garlic paste, corn flour, garam masala, red chili powder, salt, cumin powder along with oil. Add kesar powder if you are using. Mix the paneer, onion, tomato and capsicum into this marinade. Keep it aside for 15 - 20 mins.

In Microwave Mode:

In a microwave safe bowl, cook the marinade for 2 mins.

Then using tooth picks, insert the onions, capsicum, tomato with the paneer in between.

Micro for 1 -2 mins.


Baked Paneer Tikka | Paneer Tikka in Convection Microwave Mode:

Pre Heat the oven at 210 degree, then switch off the oven

Follow the same process of marinade the Tikkas.

In a microwave bowl, micro the marinade for 1-2 mins.

Arrange the Tikkas in a Tooth pick.

Then switch to Combo mode by choosing Conv + Micro Mode, arrange the Tikkas on the tray and cook for 15  to 20 mins.

Sending this to Monika, who is hosting the Microwave Easy Cooking themed on Savory Snacks. And also for Kid's Delight themed on Holiday Specials.

Hope you have already sent in your Microwave Entries.

Low Calorie Baked Potato Patty | Easy Aloo Cutlet | Step By Step Recipe

I am sure there aren't many who don't like Potatoes, especially a snack made with it. Aloo cutlets are most sought and even if it is a cutlet made with something else, you will still find Potatoes in it. These cults are not only easy but low in calorie as these are baked. Perfect for parties as you can literally forget by pushing the tray into the Oven and attending your guests!

Not only are these very tasty but can be done very quickly.

Step by Step of making Potato Patty in Oven


Have all the ingredients ready.

Pour oil into a microwave bowl.

Then add onions, green chilies and micro for 2 mins.

Stir well after 2 mins.

Then add Fennel seeds

Next goes 1/2 tomatoes and micro for 2 mins.

Micro the potatoes for 7 mins, soak in water and peel.

Mash well into fine paste.

Mix this potato mash to the onion tomato mix.

Then mix in the bread crumbs to this mix and combine everything well.

Divide into equal balls and pat down into small discs.

Place them on the baking tray as shown.

Continue until you are done.

Bake in Convection mode at 215 degree for 15 mins.

Check in intervals. Turn over after 10 mins.

Aloo Cutlets are ready!


Ingredients Needed:

Potatoes - 5 mediums
Onions - 1 medium
Tomato - 1/2 medium
Green Chilie - 2 medium
Fennel Seeds - 1/2 tsp
Coriander leaves few
Bread Crumbs - 2 -3 tbsps
Oil - 1 -2 tsp

Method to prepare

Add oil, onions, green chilies and micro for 2 mins.

Micro the potatoes for 7 mins and peel

Add tomato to the onions, micro for 2 mins

Then mash the potatoes well and mix into the bowl.

Add the bread crumbs and combine everything well.

Divide into equal balls, pat down as discs

Pre heat the oven at 215 degree. and bake for 15 mins.


These are so easy to make and very low in oil