Category Archives: eggless cooking

Chocolate Layer Cake (Gluten-free, Eggless, Oil-free)

The cake does not have oil or fat, does not have gluten, and has no eggs. Okay, it does not have anything worthwhile. Don’t make it. But, yes. If you want to eat cake guilt-free, and you want to enjoy chocolate in its most delicious form, then make this. (I have made a similar cake earlier too).

This is another version.

glutenfree-cake_1 glutenfree-cake_2

Cake:

  1. 5 cups Oat Flour
  2. 5 cups Milk (room temp)
  3. 1/8 cup sugar
  4. ½ cup cocoa powder
  5. 10 dates, pitted
  6. 1 tbspn baking powder

Frosting:

  1. 125 g Coconut cream (room temp)
  2. 75 g powdered sugar
  3. Chocolate chips (dark/milk/white)

 

  • Preheat the oven to 180 C
  • In a small microwave-safe bowl, place the dates and warm them in the microwave for 30 seconds, just to soften them.
  • In a medium-sized mixing bowl, add the flour, baking powder, sugar and cocoa powder, and mix them thoroughly.
  • In a blender, place the softened dates and milk, and blitz till a loose paste/liquid is formed.
  • Mix the liquid into the flour mixture, and fold gently till everything is combined.
  • Line a 4-inch tin with parchment and bake for 25-30 minutes, till a toothpick inserted in the center comes out clean.
  • For the frosting, take room temp coconut cream, combine the powdered sugar gently, and spread the mixture between the layers and, also on the top.
  • Top off the cake with chocolate chips.
  • Serve chilled or after an hour or so, leaving the cake to set.

 

Notes:

  1. Use any dates you can lay your hands on.
  2. The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
  3. Powdered brown sugar also works well.
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Lunch Noodles

All you need is a filling lunch. A dish that is hearty, stops your cravings and keep you full till snack-time. This is just that.

  1. 100 g rice noodles
  2. 3 medium carrots
  3. 1 medium white radish
  4. 150 g greens (kale/spinach/amaranth/any other)
  5. 7-8 green beans
  6. 3 fat baby corn fillets
  7. 1 green pepper
  8. 100 g firm tofu
  9. 1 tspn dark soy sauce
  10. 1 tspn sesame oil
  11. 1 inch ginger
  12. 3 cloves of garlic
  13. 3 small green chillies (or 1 bird’s eye chilli)
  14. Zest and juice of 1 lemon
  15. 1 tbspn vegetable oil
  16. Salt
  • Chop all the vegetables and baby corn to a similar sizes, the tofu into cubes, and tear up the leaves
  • Chop the ginger, garlic and chilli very finely
  • Place the noodles in recently boiled water for about 8 minutes, until the noodles turn aldente.
  • Meanwhile in a wide, heavy bottom-dish on heat, pour in the vegetable oil and stir-fry the ginger, garlic and chilli
  • Add in the radish and carrot and stir-fry these vegetables until they roast a little and start turning brown on one side.
  • Braise the tofu separately.
  • Next, add in the remaining vegetables, and the leaves, and stir-fry for about 3 minutes.
  • Add in soy sauce, salt and switch off the flame, and keep the dish closed.
  • The noodles should be done by now. Add them to the vegetables, tofu, leaves, add a tspn of sesame oil, and adjust seasoning. Serve!

Basil-scented Green Salad

basil scented green salad 3

Welcoming Monsoons in Bangalore, this is a recipe that celebrates the beginnings of rains, a brand-new diet plan and a new magazine that I am about to launch in ten more days!

basil scented green salad 2 basil scented green salad

  1. half a head of green Cabbage
  2. 1 medium green Bell Pepper
  3. 15-20 leaves of green Basil
  4. 1 tbsp of cooked brown rice
  5. 1 medium green Apple
  6. ½ cup of extra virgin olive oil
  7. 10 almonds
  8. 8 walnuts
  9. 4 cloves of garlic
  10. 1 medium green chilli
  11. Salt
  12. Black/white pepper (optional)

 

  • Roast the nuts dry, till they are lightly browned, and keep them aside
  • Julienne the bell pepper and cabbage, mince the garlic, and finely chop the chilli.
  • In the same pan, pour about 2 tspns of oil and stir fry them for 30 seconds each, separately (starting with the garlic and chilli), and set them aside.

For the basil-scented oil, this is what I did:

  • Heat ½ cup of extra virgin olive oil in a deep pan, and switch off just a minute before you know it would start getting smoky. That would be approximately a minute and a half on medium heat.
  • After switching off, tap the basil leaves into the oil and wait for things to settle down. Leave them to steep for about a day.

 

  • Slice the apple into half-moons and set aside.
  • Arrange the salad on your plate (vegetables garlic and chilli, nuts, rice and the apple), adjust the seasoning, and dress the salad with the basil-scented oil. A warm and welcoming salad it is!

basil scented green salad 7 basil scented green salad 6 basil scented green salad 5 basil scented green salad 4

Chocolate Almond Pomegranate Cake

chocolate almond pomegranate cake

 

So, what did you do for Christmas and New Year? Ours was simple and serene. We baked cakes, ate lots of goodies and relaxed quite a bit. No, it was not hectic. This is the cake we made for Christmas. For new year, we made a simple biscuit cake; does not need detailing at all.

  1. 1 cup oat flour
  2. 1 cup roasted almond flour
  3. 5 heaped tspns whole wheat flour
  4. 2 heaped tbspns of dark, unsweetened cocoa (powder)
  5. A pinch of salt
  6. 1 heaped tspn baking powder (double action)
  7. 3 heaped tspns of dark brown sugar
  8. 1 cup buttermilk
  9. ½ cup vegetable oil
  10. 1 tspn vanilla extract
  11. ½ cup fresh pomegranate juice
  12. 1 tbspn natural honey

 

For the frosting:

  1. 250 g unsalted butter
  2. 2 tbspn natural honey
  3. Seeds from half a pomegranate

chocolate almond pomegranate cake 4 chocolate almond pomegranate cake 2

Cake:

  • Preheat the oven to 170C
  • In a bowl, sift the flours, baking powder and salt, and mix in the sugar.
  • In another bowl, combine the wet ingredients (buttermilk, oil and vanilla extract) and keep ready.
  • Combine the wet ingredients into the dry and mix thoroughly until homogenous.
  • This mixture makes 3 6-inch cakes. (i.e., if you feel this should be one layer, then make this mixture 3 times.)
  • Bake each layer for 35-38 minutes, till a skewer inserted comes out clean
  • Meanwhile, combine the pomegranate juice and honey in a small saucepan, and reduce it to half by simmering the mixture gently. Take the mixture off the stove and cool the reduction for 5-7 minutes
  • While the cakes are still warm (but not hot) out of the oven, make some holes in the cakes with a toothpick, and pour the reduction over the layers quite generously.

chocolate almond pomegranate cake 3 chocolate almond pomegranate cake5

Frosting:

  • While the cakes are cooling down, make the frosting by first whisking the butter till it is pale;
  • Add honey and vanilla extract, and leave the mixture aside.
  • Finely chop the white chocolate, and melt it in the microwave in 15-20-second intervals, very carefully.
  • Combine this molten chocolate with the butter mixture and whisk again till everything is combined well.
  • Now frost the cooled cakes, layer-by-layer, and then the layers placed together, on a turntable.
  • Line the top of the cake with pomegranate seeds
  • Let the cake chill in the fridge for 30 minutes, before serving.