December 7, 2017

Eggless Butterless Chocolate cake without Maida | Cake Recipes

Everyone, from adults to kids love chocolate. They will love chocolate cake even better. Chocolate cakes are easy to prepare even without egg. I am presenting a fool proof recipe which I have tried many times with very good result (Cake always spongy). Try this and win the hearts of your loved ones again.

Click HERE for more Cake Recipes.

Full Video Recipe:

Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 10 mins  | Baking Time: 25 mins | Yields: 7 inch cake
Wheat Flour
1 cup (1 cup = 240ml)
Curd / Yogurt
½ cup
½ cup
¾ cup
Coco Powder
¼ cup
Oil (odorless)
¼ cup
Vanilla Essence
1 tsp
Baking Powder
1 tsp
Baking Soda
¼ tsp
Butter / Oil (for Greasing the pan)
As required
Powdered Sugar (for dusting)
As required
Cherries (optional)
As required

1. In a bowl, add milk, curd and sugar. Mix them well till the sugar dissolves completely.
2. Add baking soda with the above mixture and mix them gently. Keep it aside for 5 mins or till bubbles comes from the mixture.
3. Sieve wheat flour, coco powder and baking powder together for 2-3 times. Keep it aside.
4. Meanwhile, grease the baking pan with butter and dust with wheat flour. Keep it aside.
5. Add vanilla essence with the curd mixture (from 2).
6. Now add the sieved flour (from 3) little by little with the curd mixture (from 2).
7. Mix them well and then add remaining flour till all the sieved flour incorporate with the curd mixture.
8. Add oil and fold them gently. Cake batter is ready.
9. Pour the cake batter into the greased baking tray (I have used 7 inch round cake pan).
10. Pre heat the oven for 200 degree Celsius.
11.  Bake the cake at 180 degree Celsius for 25-30 mins or inserted the tooth pick comes out clean.
12. After, immediately take the cake out from the oven. Allow it to cool down completely.
13. Remove the cake from the pan using the knife.
14. Dust the cake with powdered sugar and serve. (this is optional)

   Really spongy and delicious eggless butter less chocolate cake is ready to serve.


1. Use 1 cup of buttermilk instead of milk and curd.

December 5, 2017

Honey Cake Recipe (Indian Bakery Style)

Honey cake is a very popular cake and all bakeries have them always. It will be good to make it at home itself and everyone will appreciate the healthiness of homemade cakes when they have it (as they can easily compare with the taste of bakery honey cake).

Click HERE to view cake recipes.

Full Video Recipe :

                               Recipe Cuisine : Indian| Recipe Category: Baking                                      
Preparation Time: 15 mins  |  Yields: 10 slices

Sponge Cake
1 *
Sugar Syrup:

1/4 cup
½ cup
Vanilla Essence
1 tsp
Jam Coating:

Mixed Fruit Jam
3 tbsp
Warm Water
1 tbsp

¼ cup

* Recipe for Sponge Cake:
2. Eggless Sponge Cake with Kadai (without oven and pressure cooker)

1. Bake one sponge cake either with eggs or without eggs from the above links. Allow it to cool down completely.
2. If you have thick crust, them remove the crust from the cake. Otherwise use the cake as it is.
For Sugar Syrup:
3. Heat the water in a pan. Add granulated sugar and boil till the sugar melts completely.
4. Add vanilla essence and mix them well. Keep it aside.
For Jam coating:
5. Add the jam in a bowl. Add warm water and mix them well with the spoon.
6. Mix them well till the jam mixture reaches pouring consistency. Keep it aside.
Honey Cake:
7. Turn over the cake and pour the sugar syrup (from 4) little by little, till all the sides become wet.
8. Again turn over the cake and pour the remaining sugar syrup little by little, till all sides of the cake become wet.
9. Now spread the jam liquid (from 6) gently over the cake.
10. Then sprinkle the desiccated coconut over the jam spread.
11. Then cut it into small rectangles and serve.
     Yummy and delicious honey cake is ready to serve.

1. The measurement for honey cake is for the cake with 1 cup of flour only.

December 2, 2017

Ragi Nei Appam / Finger Millet Ghee Paniyaram | Karthigai Deepam Recipes

Appam is the food for karthigai deepam. This karthigai deepam why not prepare a healthy millet based appam. The next step is why not avoid deep frying also. My suggestion is Ragi appam / Paniyaram because instead of deep frying we can prepare with paniyaram pan. This is all time snack which will last for more than 2 days at room temperature.

Full Video for Making of Ragi Nei Appam:

Recipe Cuisine : South Indian | Recipe Category: Breakfast | Millets
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 15 nos.

Wheat Flour
½ cup (1 cup = 240 ml)
Ragi Flour
½ cup
Grated Jaggery
½ cup
Grated Coconut
½ cup
Cardamom Powder
¼ tsp
Cooking Soda
½ tsp
Oil / Ghee
As required

1. Heat the grated jaggery in pan with 3 tbsp of water.
2. When the jaggery melts completely, switch off the flame.
3. Filter the jaggery syrup with steel filter and keep it aside.
4. Add wheat flour, ragi flour, cardamom powder and cooking soda in a wide bowl. Mix them well.
5. Add jaggery syrup (from 3) and grated coconut. Mix them well with the wire whisk.
6. Add ½ cup of water, them mix them gently.
7. Add  water little by little and mix them gently.
8. When the batter reaches the idli batter consistency, then stop to add water.
9. Leave the batter for 5-10 mins.
10. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil or (oil+Ghee) and pour this batter only upto 3/4 of the kuzhi [depression]. Cook it in medium flame.
11. After few mins, flip them to the other side and cook well until they become golden color on both sides. Then take them out from the pan carefully.

      Tasty and healthy Ragi Nei Appam is ready to serve.

1. Adjust the jaggery level according to your taste.
2. Adjust the coconut level also.
3. You can deep fry with oil or ghee also.

November 23, 2017

Eggless Sponge Cake with Kadai (without Oven and Pressure Cooker)

Many people want to prepare cake recipes, but they don’t have oven. There are many alternate recipes which use pressure cooker instead of oven. However few don’t want to use pressure cooker because of fear that their pressure cooker might damage. I tried using normal thick bottom kadai itself for baking.  It came out very well and my family liked the outcome very much. I will also post the pressure cooker version soon.

Click HERE to view my Cake Recipes.

Full Video for sponge cake with kadai:

Dry Ingredients:

Wheat Flour
1 cup ( 1 cup = 240 ml)
½ cup
Baking Powder
1 tsp
Wet Ingredients:

½ cup
Milk (boiled and cold)
½ cup
Vanilla Essence
1 tsp
For Baking without oven:

Table Salt
2 cups

1. Sieve wheat flour and baking powder twice or thrice. Keep it aside.
2. Powder the sugar using the dry mixie jar. Keep it aside.
3. Add the butter in a wide bowl. Beat well till it becomes soft using the electric beater or whisk.
4. Add powdered sugar (from 2) to the butter and mix them slowly. Then beat them well till they become soft.
5. Add vanilla essence and mix them well.
6. Add milk to the above batter and mix them well. Don’t over mix them, because the milk turns into curdle. But don’t worry if it curdles.
7. Add sieved flour (from 1) little by little and make a soft batter. When the batter looks like a urad dal batter then it is in the right consistency. The cake batter is ready.
8. Grease the butter in a 7 inch baking tray and dusted with wheat flour.
9. Pour the cake batter and tap them gently to level the batter.

Using the Pan Version:
10. Meanwhile, add 2 cups of table salt in a thick kadai/pan and close the lid of the pan.  Heat the pan for 5 mins in high flame. This is preheating step. Don’t use non stick pans.
11. Keep the tray on the salt and close the lid of the pan. Keep the flame at very low.  (please refer the video)
12. Allow to bake for 35-45 mins or till an inserted tooth pick comes out clean.

 Using Oven Version:
13. Preheat the oven for 200 degree Celsius.
14. Bake the cake for 180 degree Celsius for 35-45 mins or till an inserted tooth pick comes out clean.

15. Allow it to cool down completely and then remove from the tray.

        Yummy and super soft eggless cake is ready to serve!

1. You can replace ½ cup butter with ½ cup odorless oil.

November 21, 2017

November 20, 2017

7 Taste Uthappam | Dosai Varieties

Normally we make single taste one dosa variety at a time. If we make multiple tastes dosas at a same time everyone would love it. When each taste comes from each veggies it also makes the dishes very healthy too. Moreover the multicolor presentation would attract kids very much.

Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 set

Idly Batter
As required
Grated Beetroot
1 tbsp
Grated Carrot
1 tbsp
Finely Chopped Onion
1 tbsp
Finely Chopped Coriander Leaves
1 tbsp
Finely chopped Tomato (remove the seeds)
1 tbsp
Diced capsicum (remove the seeds)
1 tbsp
Idly Podi (Recipe HERE)
1 tsp
As required

1. Heat the mini uthappam pan, pour few drops of oil in each circles.
2. Pour small ladle full of batter (2 tbsp) in each circles and make circular shapes.
3. Now sprinkle 7 varieties of toppings on 7 uthappams and press them gently with dosa-turn over ladle.
4.  Pour few drops of oil along the sides of the dosas.
5. Turn over carefully once they reaches golden in color.
6. Then remove from the tawa, when they become golden on both sides.
                Yummy and tasty uthappams are ready to serve. Serve with coconut Chutney and kara chutney.

Click HERE to view 30+ chutney recipes.
Click HERE to view 20+ Dosa Recipes.

1. Toppings are your choice.
2. If you don’t have mini uthappam pan, you can make small uthappams with your normal dosa tawa.
3. Use fermented Idly batter or dosa batter.


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