Manjulas Kitchen Logo

Search results for: “eggless “

  • Eggless Pineapple Cake

    Eggless Pineapple Cake

    Eggless Pineapple Cake

    Eggless Pineapple Cake

    Eggless Pineapple Cake is an easy and delicious dessert recipe and this can be served any time of the day, and for any party occasion.
    3.28 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Dessert
    Cuisine Fusion
    Servings 6 people

    Ingredients
      

    • 1-1/4 cups all purpose flour plain flour, maida
    • 1/2 can (7oz) sweetened condense milk
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp cardamom powder
    • 1/4 tsp salt
    • 1/2 cup melted butter
    • 1 can 20oz crushed pineapple

    Instructions
     

    • Preheat the oven at 325 degrees (F).
    • Grease 8×8 inches cake pan
    • Drain pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
    • Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.
    • In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condense milk. Gently fold every thing together.
    • Pour the mixture in greased cake pan.
    • Bake for about 25 minutes, or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean.
    • Remove the cake from the oven and let it cool off for few minutes only.
    • Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
    • Prick the cake several places with a fork. Brush the top of the cake generously with the leftover pineapple juice while still hot.
    • Let cake cool before slicing the cake..
    Tried this recipe?Let us know how it was!
  • Making of my Eggless Chocolate Cake Recipe

    Making of my Eggless Chocolate Cake Recipe

    Eggless Chocolate Cake

    I have been working on how to make eggless chocolate cake, baking is not what I am good. Some times I like to bake for my grand kids and that I enjoy. Many of my viewers have been requesting to do more cake recipes. I have been trying chocolate cake, I have looked many recipes and to substitute eggs I am still playing with some ingredients, I don’t want to use the egg replacer for sure, my choices are tofu, condense milk, yogurt. I have used tofu before to make chocolate brownie and used condense milk for pineapple cake. Both recipes were good but I keep feeling something is missing so last few days I am trying again, my kitchen has been mass and I think I am getting there. For Easter I baked cup cakes using condense milk, kids loved it because I baked that’s a good part it is so easy to please your grandkids most of the time or they really know what to say when.

    This is first time I have tried adding some corn starch and tapioca powder. I like corn starch that made a big different. Today I think it came out good and decided to garnish few pieces with sugar powder and few pieces with chocolate ganache. It was time to get the approval from the family and wow my older granddaughter and son approved.

    Good thing is you can use same batter for cup cakes or cake. You should see this recipe soon and really hope you will approve because that’s count the most and I will wait for your unbiased comment.

  • Chocolate Chip Cookies (Eggless)

    Chocolate Chip Cookies (Eggless)

    Eggless Chocolate Chip Cookies

    Chocolate Chip Cookies (Eggless)

    Chocolate chip cookies are always a treat. These are egg-less cookies, and they are supper easy to make. These cookies are delicious dessert and a crispy snack that taste great with milk or hot cup of tea.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 20 cookies

    Ingredients
      

    • 1-1/4 cups of all purpose flour (plain flour or maida)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • Pinch of salt
    • 1/2 cup sugar
    • 1/2 cup of softened butter (8 tablespoons or 4oz)
    • 1 teaspoon Vanilla Extract
    • Approx. 1/4  cup of chilled milk use as needed
    • 1/2 cup Semi-sweet Chocolate Chips

    Instructions
     

    • Pre heat the oven to 350 degree F or 180 degree C.
    • Mix the flour, baking soda, baking powder, and salt, in a bowl.
    • Take butter in another bowl, whip it with whisk till it becomes creamy and smooth.
    • Add the sugar and mix it till it becomes smooth and fluffy. Add vanilla and mix well.
    • Add the flour mix to butter. This will make into crumbly dough.
    • Add milk as needed to make soft dough. Stir in the chocolate chips.
    • Divide the dough into about 20 equal parts and make them into about 1/2 “patties.
    • Place the dough balls on a non-greased cookie sheet about two inches a part.
    • Bake the cookies for about 15 to 18 minutes or until cookies are lightly golden brown on edges.

    Remove the cookie sheet from the oven.  Let the cookies cool down for two to three minutes before taking them off the cookie sheet.

      Tried this recipe?Let us know how it was!

    • Eggless Omelet (Vegan)

      Eggless Omelet (Vegan)

      Eggless Omelet

      Eggless Omelet (Vegan)

      This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 15 minutes
      Course Bread
      Cuisine Indian
      Servings 2 people

      Ingredients
        

      • 3/4 cup besan (gram flour) available in Indian grocery stores
      • 1/2 teaspoon salt
      • 1/2 teaspoon cumin seeds (jeera)
      • 1/8 teaspoon black pepper
      • 1 green chili finely chopped, optional
      • 1/2 cup tomato seeded and finely chopped
      • 1/2 cup finely chopped spinach
      • 1/2 cup finely chopped bell pepper
      • 1/2 cup water to make batter
      • 2 tablespoons oil

      Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.

      Instructions
       

      • Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
      • Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
      • Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
      • When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
      • Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
      • Repeat for the remaining omelet.

      Notes

      Serve this with mint chutney
      Tried this recipe?Let us know how it was!

    • Eggless Pancake

      Eggless Pancake

      Eggless Pancake

      Eggless Pancake

      Eggless pancake are super easy to make and delicious. What better way to start off your day than with "Eggless Pancakes". These pancakes are light and fluffy. I like to add homemade fresh strawberry sauce as a topping.  This was a family favorite breakfast recipe when my sons were younger. Now this is my grandkids favorite when we have sleep over.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 15 minutes
      Course Snack
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      • 1 Cup All Purpose Flour
      • 2 Teaspoon Sugar
      • 1 Teaspoons Baking soda
      • 1/8 teaspoon salt
      • 1 Cup Milk
      • 1/4 cup yogurt
      • 1 Tablespoon melted butter
      • 2 Tablespoons Butter for cooking

      For Strawberry Sauce

      • 2 cups strawberry sliced, use fresh or frozen
      • 1 teaspoon lemon juice
      • 3/4 cup sugar
      • 1 tablespoon corn starch

      Instructions
       

      To make Strawberry Sauce

      • In a small pan over medium heat, combine the strawberries, sugar, and lemon juice. Bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce. Bring to a simmer. Stir occasionally until sauce thickens slightly. This should take about 5 minutes.

      To make Pancake

      • Mix milk and yogurt together, set aside,
      • Mix all the dry ingredients together in bowl, all purpose flour, sugar, salt, and baking soda. Slowly add the milk and yogurt to the dry ingredients, pancake batter should be pourable consistency. Add butter to batter and mix do not over-mix the batter. Set aside for about 10 minutes.
      • Heat the skillet at medium heat. Grease the skillet, when the skillet is moderately hot pour about ¼ cup of batter. Cook until bubbles appear on the face of the pancake.
      • Carefully flip the pancake and cook until its golden brown.
      • Top the pancake with hot sauce. Enjoy!

      Notes

      Notes
      Strawberry sauce is a great sauce for topping waffles, ice cream, cakes and more.
      Tried this recipe?Let us know how it was!

    • Eggless Vanilla Cake with Strawberry Sauce

      Eggless Vanilla Cake with Strawberry Sauce

      Eggless Vanilla Cake with Strawberry Sauce

      Eggless Vanilla Cake with Strawberry Sauce

      Eggless Vanilla Mini Cakes, they are simply delicious sweet snack. These cakes are moist and soft with the perfect amount of sweetness. The vanilla cake is nicely paired with hot strawberry sauce as a dessert.https://manjulaskitchen.com/category/recipes/desserts/
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 24 minutes
      Course Dessert
      Cuisine Indian
      Servings 6 mini Cakes.

      Ingredients
        

      • 1-3/4 cup all-purpose flour (maida or plain flour)
      • 4 tablespoons corn starch
      • 1 1/2 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 cup unsalted butter room temperature
      • 1 cup sugar
      • 2 teaspoons vanilla extract
      • 1/2 cup yogurt room temperature
      • 1 cup milk room temperature

      Strawberry Sauce

      • 1 cup raspberry, use fresh or frozen
      • 1-1/2 cup strawberry, use fresh or frozen
      • 1/4 cup fresh orange juice
      • 1 tablespoon corn starch
      • 3/4 cup sugar

      Also Need

      • Cake molds

      Instructions
       

      • Preheat oven to 350 degree F.
      • Sieve flour, corn starch, baking soda, baking powder and salt, set aside.
      • In a bowl, cream the butter and sugar until creamy using the electric mixer on low speed. Do not over beat.
      • Add yogurt and vanilla essence to the butter mix keep mixing on low speed and add the milk slowly. Mix will not be very smooth.
      • Add the flour few spoons at a time into the batter. Keep folding using the whisk, until all the flour is incorporated in to the butter mix, Do not over beat.
      • Scoop the batter into baking molds filling them about 2/3 full.
      • Bake for 20 minutes check the cakes inserting a knife in the center and it should come out clean. It took me 22 minutes.
      • After cakes come to the room temperature take them out from the molds.

      Strawberry Sauce

      • First wash strawberries, and raspberries hulled and slice the strawberries.
      • Combine all the ingredients except corn starch, in a small pot over medium high heat, bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce.
      • Lower the heat to medium cook for 2-3 minutes, stir continually. Turn off the heat and sauce ready.
      • Top the cake with hot sauce. Enjoy!

      Notes

      Notes
      Strawberry sauce is a great sauce for topping pancakes, waffles, ice cream, cakes and more.
      Tried this recipe?Let us know how it was!

    • Eggless Melon Cake

      Eggless Melon Cake

      Recipe submitted by Prachi Agarwal

      Eggless Melon Cake

      Eggless Melon Cake

      Eggless Melon Cake is a delicious cake made with cantaloupes. Kids and adults alike will enjoy this sweet dessert.
      No ratings yet
      Print Recipe Pin Recipe
      Course Dessert
      Cuisine Indian

      Ingredients
        

      • 3 cups flour
      • 4 tsp baking powder
      • 1 cup granulated sugar
      • 1 cup butter, at room temperature
      • 3/4 cup curd
      • 2-1/4 cup puréed orange-fleshed muskmelon (CANTALOUPE)
      • 1-1/4 cup confectioners’ sugar
      • 1/4 cup lemon or orange juice

      For Glaze:

      • 100 gm white chocolate
      • few drops of melon essence (oil base)

      Instructions
       

      • Preheat oven to 350°F. Sift the flour and baking powder together and set aside in bunt cake mould.
      • Cream the granulated sugar and butter until fluffy. Add curd and beat them.
      • Add the dry ingredients in two parts to the butter mixture, alternating twice with the melon purée. After each addition, stir the mixture until smooth. Be careful to clean the batter from the edges and bottom of the bowl. Then mix the batter on medium-high for about 2 min.
      • Pour the batter into a greased and floured tube cake pan. Bake 50 min., or just until a cake tester comes out clean. Meanwhile, prepare the glaze by mixing confectioners’ sugar with the lemon or orange juice until smooth.
      • Cool the cake in its pan for 10 min., then turn it out onto a rack.
      • In a double boiler or microwave .melt the white chocolate .
      • Now Add 2 drops of melon essence and mix it
      • Spoon or pour glaze over the warm cake.
      • Decorate with some chocolate candy..
      Tried this recipe?Let us know how it was!

    • Eggless Chocolate Cake

      Eggless Chocolate Cake

      Eggless Chocolate Cake

      Eggless Chocolate Cake

      This is a great recipe of delicious dessert, moist and eggless cake to satisfy your chocolate cravings and sweet tooth. Adults and kids alike will be delighted with this yummy cake. A cake that is like a sweet snack in every bite and is kids favorite for having chocolate in it.
      No ratings yet
      Print Recipe Pin Recipe
      Course Dessert
      Cuisine Indian
      Servings 16 pieces

      Ingredients
        

      • 1-1/2 cup all purpose flour (plain flour, maida)
      • 2 tablespoons corn starch, or arrowroot
      • 1/4 cup coco powder
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon salt
      • 1 cup silky tofu ( soft tofu will also work)
      • 1/2 cup unsalted butter at room temperature
      • 1 cup sugar
      • 1 tablespoon vanilla essence
      • 1 tablespoon vinegar, I am using rice vinegar
      • Approx. 1/3 cup milk

      For Chocolate Ganache

      • 1/2 cup chocolate chips, semi-sweet
      • 1/3 cup heavy cream
      • 1 teaspoon vanilla essence

      Instructions
       

      For Ganache

      • Place chocolate in a bowl and add the vanilla essence. Bring the heavy cream to boil and turn off the heat. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As ganache cool it will become thick.

      For Cake

      • Preheat the oven at 350 degree F
      • Grease 8×8 inches cake pan. Set aside.
      • All the dry ingredients except sugar, sift together flour, corn starch, coco powder, baking soda, baking powder, and salt, three times to make sure all the ingredients are well mixed. Set aside.
      • With the electric mixer on low speed mix the butter, sugar, vinegar and vanilla until it is smooth this should take about two minutes. Add the tofu to butter mixture and mix on low speed for about two minutes. This will have a curdle kind of texture.
      • Slowly add the dry mix, mix with spatula all the ingredients should be mixed well. Add milk as needed, batter should be of thick consistency but pourable.
      • Pour the mixture into a greased baking pan evenly. Place the pan on middle oven rack and bake it for 35 minutes or until knife inserted in centre comes out clean.
      • Allow cake to cool for about 15 minutes in pan and then run a butter knife around the edges of cake. Place a wire cooling rack over top of pan. Use both hands to hold the rack in place while flipping the cake over onto the rack. Set the rack down and gently tap on the bottom of pan until the cake is released. Cool completely before slicing the cake.
      • Pour the ganache over the cake or individual cake pieces.
      Tried this recipe?Let us know how it was!

    • Eggless Whole Wheat Coconut Cookies

      Eggless Whole Wheat Coconut Cookies

      Eggless Whole Wheat Coconut Cookies

      Eggless Whole Wheat Coconut Cookies

      These Whole Wheat Eggless Coconut Cookies are an absolute delight to have as a snack and goes best with a cup of afternoon tea or coffee. They are vegan, healthy and a better alternative to the regular cookies.
      No ratings yet
      Print Recipe Pin Recipe
      Course Snack
      Cuisine Indian

      Ingredients
        

      • 1/2 cup Wheat Flour
      • 1/4 cup Sugar
      • 1/4 cup Unsweetened Dessicated Coconut
      • 1/4 cup Unsalted Butter, softened
      • A pinch of Salt
      • 1/2 tsp Vanilla Essence
      • 1 tbsp Milk or as needed
      • 1.5 tbsp Unsweetened Dessicated Coconut for garnish

      Instructions
       

      • Grind the sugar into a fine powder and set aside.
      • Preheat the oven to 180 degree C.
      • In a mixing bowl, add the butter and powdered sugar and mix it until light and creamy.
      • Add the vanilla and salt and combine.
      • Now add the wheat flour and coconut to it and mix everything.
      • Then sprinkle the milk little by little over it and mix well to make smooth dough.
      • The dough should be very soft.
      • Divide the cookie dough into 10 – 12 round balls and flatten them with your palms to shape the cookies.
      • Dip the top side of the cookies into the coconut and place them on a baking tray spacing about 1 inch apart.
      • Bake the cookies in the preheated oven for 18 minutes at 180 degree C.
      • Remove them from the oven and let them cool down for 2 – 3 minutes.
      • Place them on a wire rack and allow them to cool.
      • They will be soft when taken out, but will firm up once they cool.
      • Store in an airtight container.
      Tried this recipe?Let us know how it was!

    • Kulfi (Indian Eggless Ice Cream)

      Kulfi (Indian Eggless Ice Cream)

      Kulfi Ice Cream

      Kulfi (Indian Eggless Ice Cream)

      Kulfi is an eggless Indian ice cream. This is a simple and delicious dessert made with milk and sugar. Kulfi is very popular with street vendors, especially in summer. This is an easy recipe to make and Kulfi is an absolute treat for both young and old.
      5 from 2 votes
      Print Recipe Pin Recipe
      Course Dessert
      Cuisine Indian

      Ingredients
        

      • 4 cup milk
      • 3/4 cup heavy cream
      • 3/4 cup sugar
      • 2 teaspoons corn starch
      • 1/2 teaspoon agar-agar (sea weed works as a vegetarian gelatin)
      • 1/4  teaspoon cardamoms crushed

      Instructions
       

      • In a heavy bottom pan over medium high heat boil the milk, heavy cream, and sugar together.
      • After milk comes to boil lower the heat to medium and let it boil for about 35 minutes, stir the milk occasionally and clean the sides preventing milk not to make a ring on sides. Because of cream, milk does not burn in bottom of the pan.
      • In a small bowl mix corn starch, agar-agar, and cardamom with 2 spoons of water really well making sure there are no lumps,
      • Add to the boiling milk mix it well, boil for about 3 minutes. Turn off the heat and mix the milk for about a minute.
      • Let it cool and pour into the molds, use Kulfi molds, Popsicle molds or small cups. I am using 3 oz plastic cups.
      • Freeze for about 5 hours, before Kulfi is ready to serve.

      Notes

      Suggestions
      You can flavor Kulfi with saffron or vanilla and add the nuts of your choice.
      Tried this recipe?Let us know how it was!

    • Shahi Toast (Eggless Bread Pudding)

      Shahi Toast (Eggless Bread Pudding)

      Shahi Toast (Bread Pudding)

      Shahi Toast (Eggless Bread Pudding)

      Shahi Toast is rich bread pudding. Toasted bread covered with creamy milk known as Malai its a rich and royal form of dessert. This is delicious quick and easy recipe to make.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 25 minutes
      Total Time 30 minutes
      Course Breakfast
      Cuisine Indian
      Servings 2 people

      Ingredients
        

      • 3 slices white bread firm
      • 1-1/2 tbsp unsalted butter
      • 2 cups milk
      • 2 tbsp sugar
      • 4 Green Cardamoms – shelled and the seeds crushed1 tbsp
      • 1 tbsp sliced almonds
      • 1 tbsp sliced pistachios

      Instructions
       

      • Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.
      • Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.
      • In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduce the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.
      • Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.
      • Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.
      • Next garnish with remaining nuts.

      Notes

      Suggestion:
      Shahi Toast can be served for breakfast or as a dessert. Any way you serve it will taste fabulous.
      Tried this recipe?Let us know how it was!

    • Sweet Potato Halwa (Eggless Pudding)

      Sweet Potato Halwa (Eggless Pudding)

      Sweet Potato Halwa

      Sweet Potato Halwa (Eggless Pudding)

      Sweet Potato Halwa (eggless pudding) is one of the easiest Halwa recipes to make. Cardamom and Cinnamon spices give it a delicate and unique flavor. This is a tasty, warm dessert for cold winter months.
      No ratings yet
      Print Recipe Pin Recipe
      Course Dessert
      Cuisine Indian
      Servings 6 people

      Ingredients
        

      Ingredients:

      • 2 cups sweet potato peeled and mashed
      • 5 tablespoons unsalted butter or ghee clarified butter
      • 1 cup milk
      • 1 cup sugar
      • 1/4 teaspoon freshly ground cardamom (ilachi)
      • 1/4 teaspoon cinnamon powder (dal chini)
      • 1/8 teaspoon of nutmeg (jaifel)
      • 8 cashews broken in small pieces for garnishing (kaju)

      Instructions
       

      Method

      • Boil the sweet potato peel and mash; Sweet potatoes can be cooked in a microwave. Wrap the potatoes in wet paper towel and cook for 7-8 minutes.
      • Heat butter in heavy bottom pan over medium heat. Add sweet potatoes and stir fry by stirring continuously and pressing down for about 8-10 minutes.
      • Add milk and mix it well. After milk comes to a boil cook for 2 minutes, add sugar and cook for additional 6-8 minutes or until Halwa should start leaving the side of the pan. Halwa should be very moist.
      • Turn off the heat and add cardamom, cinnamon, and nutmeg. Mix it well.
      • Serve hot or at room temperature. Garnish with cashews. Halwa tastes best when served hot.

      Notes

       Serving suggestions
      You can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/ biscuits.
      Tried this recipe?Let us know how it was!

    • Eggless Pumpkin Chocolate Chip Muffins

      Eggless Pumpkin Chocolate Chip Muffins

      Recipe submitted by Sowmya Nivedhanams

      Eggless Pumpkin Chocolate Chip Muffins

      Eggless Pumpkin Chocolate Chip Muffins

      This is my recipe for Pumpkin Chocolate Chips Muffins. I made this recipe into vegan by substituting eggs and butter as a healthy and a nice dessert option. It is a very soft and super moist muffin and goes perfect with coffee. It was also moist the next day. This recipe will make 6 regular sized muffins.
      No ratings yet
      Print Recipe Pin Recipe
      Course Dessert
      Cuisine Indian

      Ingredients
        

      • 3/4 cup  All Purpose Flour
      • 1/2 tsp  Baking Soda 
      •  1/2 tsp  Ground Cinnamon
      • 1/8 tsp  Ground Cloves
      • 1/4 tsp  Ground Ginger
      • 1/8 tsp  Freshly Ground Nutmeg
      • 1/4 tsp  Salt
      • 4 Tbsp Vegetable Oil
      • 1/2 cup  Sugar
      • 1 1/2 tsp  Egg Replacer
      • 3 Tbsp  Warm Water
      • 1/2 tsp  Vanilla Extract
      • 6 Tbsp  Pumpkin Puree
      • 1/2 cup  Semisweet Chocolate Chips

      Instructions
       

      • Preheat the oven to 180 degrees C. Line 6 cup cake liners on the muffin trays and lightly spray cooking oil spray. Set aside
      • Sift together flour, baking soda, ground spices and salt.
      • In a small bowl, mix together egg replacer and warm water and beat well until gooey and set aside.
      • In another bowl, mix together oil, pumpkin puree and sugar and beat well until the sugar is well dissolved and the mixture is shiny
      • Add the egg replacer and vanilla and mix until combined
      • Now add the dry ingredients to the wet ingredients and fold it gently. Once the dry is all incorporated, add the chocolate chips and fold it well
      • Scoop them evenly onto the muffin cups and tap them gently to release any air bubbles
      • Bake in the oven for around 18 – 22 minutes until a toothpick inserted in the center comes out clean. Make sure that you do not prick a chocolate chip as that will be gooey. The toothpick should not have any batter attached to it.
      • Allow it to cool on the cooling rack for 30 minutes and enjoy!!!
      • Be careful when handling the muffins, they are too soft and delicate!!
      Tried this recipe?Let us know how it was!

    • Chocolate Brownie (Eggless & Vegan)

      Chocolate Brownie (Eggless & Vegan)

      Chocolate Brownie (eggless and vegan) by Manjula

      Chocolate Brownie (Eggless & Vegan)

      This is a great recipe to satisfy your and your kid’s sweet tooth. Your family and guests will appreciate a dessert tray filled with chocolate brownies. These brownies are very moist and have a deep chocolate flavor its a sweet snack loved by all.
      No ratings yet
      Print Recipe Pin Recipe
      Course Dessert
      Cuisine Indian
      Servings 16 brownies

      Ingredients
        

      Ingredients:

      • 1/2  cup vegetable oil
      • 1/2  cup cocoa powder
      • 1 cup sugar
      • 1/2  cup silken tofu
      • 2 teaspoons vanilla extract
      • 1/2  cup all purpose flour (maida, plain flour)
      • 1/4  teaspoon salt
      • 1/2  teaspoon baking soda
      • 1/4  cup chopped walnuts

      Instructions
       

      Method

      • Preheat the oven to 350 degree F/180c. Grease the 8×8-baking pan.
      • Mix the tofu until it is smooth.
      • Mix flour, salt and baking soda, set aside.
      • In a mixing bowl stir together the oil, cocoa powder and sugar until its well blended. Then stir in the mixed tofu and vanilla.
      •  Add the flour mix and once its well-mixed, then fold-in walnuts.
      • Pour the mixture into a greased baking pan evenly and bake it for 25 to 30 minutes. Place the pan on the middle oven tray.
      • Once the brownies are baked, let them cool to room temperature before cutting the brownies into squares. Cutting too early will make the brownies to crumble.

      Notes

      Suggestions
      1. Replace the walnuts with chocolate chips
      2. Serve with scoop of ice cream
      Tried this recipe?Let us know how it was!

    • Whole Wheat Almond Eggless Cookies

      Whole Wheat Almond Eggless Cookies

      Whole Wheat Almond Cookies

      Whole Wheat Almond Eggless Cookies

      These Whole Wheat Almond Eggless Cookies are perfect gluten free, desserts, kid-friendly snacks, or a delicious treat anytime. Made with wholesome ingredients, they offer a healthier twist on traditional cookies without compromising on taste.
      No ratings yet
      Print Recipe Pin Recipe
      Course Dessert
      Cuisine Indian
      Servings 24 Whole Wheat Almond Eggless Cookies

      Ingredients
        

      Ingredients:

      • 1 cup whole wheat flour
      • 1/2  cup sugar
      • 1/4  teaspoon salt
      • 1/4  cup sliced almonds
      • 1/2  teaspoon green cardamom seed coarsely powder (ilaichi)
      • 1/2  cup unsalted butter (8 tablespoons or 4oz)
      • About 2 tablespoons of milk or as needed

      Instructions
       

      Method

      • Pre heat the oven to 360 degree F.
      • In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.
      • Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.
      • Divide the dough into about 24 equal parts and make them into balls.
      • Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
      • Place the dough balls on an ungreased cookie sheet about inch a part.
      • Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
      • After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.

      Notes

      Variations
      1. Replace the almonds with walnuts or pistachios.
      Tried this recipe?Let us know how it was!

    More posts