I know its been ages since I posted. My bad. I know excuses, explanations simply wont cut it. Another heartfelt attempt to start blogging at least twice a week.
My sincere apologies for the tardiness thus far.
Last weekend, I was craving donuts. Someone at work mentioned Krispy Crème donuts and I had to have donuts. Now there is a Krispy Crème in Bangalore but there isn’t one around. And when I mean I had to have donuts – I really needed them right then and there!
But we didn’t have eggs on hand. So I searched online for soft fluffy ones without eggs. And randomly picked a recipe and decided to give it a try. After all how hard can fried dough donut be?
Here is a recipe for simple eggless fried donuts. Its yeast based so it’s not instant gratification but it was fun kneading and rolling with Varun. We both waited eagerly for the dough to rise and then shape and fry them. Patience sure isn’t a virtue in my family.
I am sure the recipe can be easily used for baked donuts, but the general consensus was that baked donuts don’t stay fresh as long. I didn’t really have to worry about that as they were all devoured while they were still warm!
Homemade Eggless Donuts Recipe
- 1/2 cup milk
- 1 1/2 teaspoon sugar
- 1 tablespoon yeast
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/4 cup butter ( at room temperature)
- 1 tablespoon fresh cream (optional)
- Pinch of nutmeg
- 1 teaspoon oil ( for kneading)
- 1/2 cup oil ( for frying)
- 1/4 cup butter melted
- 1/4 cup sugar
- 1 tablespoon cinnamon
1. Warm milk and dissolve sugar in it. Add yeast to the milk and set aside for 10 minutes to froth. If the yeast does not froth, discard and repeat with fresh milk and yeast.
Do not proceed with the recipe if yeast isn’t active.
2. Take all-purpose flour in a bowl, add nutmeg and salt. Mix well. Add milk and yeast mixture as well as butter and cream. Mix and knead well for about 8 – 10 minutes.
Grease your hands with oil for kneading.
The dough will be a little sticky but resist the temptation to add more flour.
Set aside to double for about 2 hours
3. Once doubled, punch, roll out till 1/2 ” thick. Cut shapes using cookie cutter or bottle caps. We made hearts and regular circular donuts and had plenty of donut holes.
5. Set aside to puff up again for 30- 45 minutes
6. Heat oil and keep it on a medium flame. Fry donuts on low to medium -low flame till golden brown,
Adjust heat so that the donuts don’t burn / brown without cooking from inside. It took me about a min to fry each.
7. Toss warm donuts in butter and cinnamon sugar.
Serve warm. Enjoy! Nom, nom!!
I have been craving tres leches cake since Cinco De Mayo. Yea, I am crazy that way. I can nurture a craving for a long time till it balloons into an urge that envelopes me and I have no choice but to surrender to it. I caved in and made myself a tres leches cake or the cake soaked in 3 types of milk.
The original cake is a Mexican or some Latin- American creation and is very rich and seductive. One spoonful of this custard like cake leaves you asking for more. Condensed milk, heavy cream, eggs and evaporated milk come together in an irresistible way. Sweet, creamy, sinful. It is hence usually served in most places in a small portion.
But I have had enough of those small portions and wanted to really dig in.But alas I did not have enough eggs on hand. I mean it is weeknight, I need to save eggs for breakfast. I really did not want to go out and buy more eggs on a weeknight or change breakfast plans.
And thus out of necessity, an eggless tres leches cake was born.
The cake was not as “custard” like as the egg version of the same but tasty nevertheless. Soaked in milk syrup overnight it was decadent, spongy and rich. And sweet with bold taste of condensed milk. We ate it with “mucho gusto”.
A large slice was perfect as breakfast. Sweet and spongy.Darn,I could have used those eggs after all and made this a more creamy affair!
Eggless Tres Leches Cake
For the Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 2 tablespoons sugar (optional)
- 1/3 cup butter
- 1 cup whole milk
- 1/2 can condensed milk
For the Soaking Syrup
- 1/2 can condensed milk
- 1 cup whole milk ( or evaporated milk)
- 1/3 rd cup fresh cream
- 1/2 teaspoon vanilla
1. Pre-heat the oven to 180 C or 325 F. Grease a bundt pan with butter and set aside.
2.Mix all the cake ingredients well for 1 minute and then pour the mixture into the pan. Bake for 25 – 27 minutes.
Remove and let cool completely.
3. Mix the syrup ingredients and beat well.Set aside till the cake is cool.
4. Take the cake out of the pan and set it on a plate with raised edges. Pour half the syrup all over the cake. The cake is spongy so does not need to be pricked with a fork before pouring the syrup.
5. Let the cake soak in the syrup for 4 hours in the fridge to overnight. Ladle the run off syrup over the cake a couple of times so as to ensure that the cake soaks it off.
6. Serve chilled with a few teaspoons of syrup poured over the sliced cake.
One thing that most Indian love is Naturals ice-cream for its tropical flavors. Tender Coconut, Sitaphal ( custard apple) , Chickoo, Mango …hmmm, just thinking about it makes me drool! With the temperatures rising here I wanted to try making an ice-cream. With natural ingredients and without buying yet another appliance.
And make it quickly – without having to churn it many times. So here is an easy recipe for any natural fruit ice-cream. I made it in magic bullet. One container to make, set and eat. Couldnt be better! Start with frozen fruit pulp and it takes about 10 minutes to make it and a few hours to over night to set. Its only 2-3 ingredients with sugar being optional on how sweet the custard apple naturally is and how sweet you like your ice-cream. Make sure you use coconut cream and not coconut milk. This recipe will not work with coconut milk.
Once made, its hard to resist while it sets. Vipul peeked in and wanted a spoonful while it was in a smoothie like state. I had another spoonful while it was in a soft-serve cone like state. But we tried to leave some aside so we get to enjoy it as an ice cream. Varun loved the ice cream, especially the watermelon bits that I topped it off with. Sweet success!
Sitaphal Coconut Ice cream Recipe
- 1/2 cup Sitaphal pulp ( seeds removed)
- 1 cup Coconut cream
- 1/4 cup sugar (optional)
1. Remove seeds from one sitaphal and set the pulp aside in the freezer for about 20 mins or so until the pulp is slightly frozen.
2. Using the tallest Magic bullet container ( or any other mixer), swirl the sugar and sitaphal pulp. Once well mixed, add the coconut cream. Swirl again for about 15 – 20 seconds.
3. Wrap the magic bullet in foil and place it in the freezer. After 15 – 20 minutes, churn it once or twice. Put it back in. Repeat once more. Let it set for 6 hours or overnight.
Serve with tropical fruits like watermelon or as is. Enjoy!
When my cousin Neha shared her eggless rava (semolina) cake recipe, I had to make it right away. This eggless cake is my aunt’s specialty (the same aunt who made the halwyache dagine) and the recipe has been handed down to my cousin from her mother. It has always been a hit at any picnic or potluck or dinner.
Few ingredients. Semolina or Rava, Sugar, Yogurt and Baking soda. As I took the ingredients out on the countertop, oranges begged to join the party. We have one too many oranges at home and I thought about adding fresh orange juice to the time-tested recipe and then glazing it with orange syrup. A light dose of citrus freshness to an already perfect yogurt cake! Excited 🙂
After glazing, this turned out to be a lovely semolina cake. Moist and fluffy. Lightly sweetened so we could have more than one piece without the guilt. Wrapped up in foil, this is moist even the next day. But it has a catch. Although the recipe is simple, it involves setting the cake mixture aside for a couple of hours at the very least. This allows the semolina grain to soften up. This cannot be made at the last-minute. Patience is the key. And it rewards amply.
Try it for yourself. You may find it hard to set aside for the next day.
Eggless Orange Semolina Cake Recipe
- 1 1/2 cups Fine Semolina or Rava
- 1 1/2 cups Greek Yogurt
- 1/2 cup Sugar
- 1/4 cup Orange juice (preferably freshly squeezed)
- 1 tsp orange zest
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
For the Orange glaze
- 1/2 cup water
- 1/4 cup orange juice
- 1/2 orange
- 1/2 cup sugar
1. Measure semolina and sift it in a large bowl. Add baking powder and salt. Mix and set aside.
2. Whisk yogurt and sugar together till sugar dissolves. Add vanilla extract and orange juice and whisk till blended.
3. Add the yogurt mix and orange zest to the semolina mix. Mix well and put it in the refrigerator for 2- 3 hours. The mixture will appear very loose and runny but don’t worry. It will thicken as the semolina absorbs the yogurt-orange goodness.
4. In the meantime, in a saucepan, mix the syrup ingredients and let it come to a boil over medium heat. Squeeze as much juice out of the orange as possible and then strain this syrup.
5. (Optional) Instead of discarding the orange, carve out the pith and seeds and cut up the peel into small pieces. Feel free to add these to the cake, save for garnish or simply save them for another project (marmalade , anyone?)
6. After 3 hours, pre-heat the oven to 180 C ( 350 F). Generously grease a baking pan with butter and set aside.
7. Remove the cake batter from the refrigerator, add the candied orange peel, baking soda and mix well. Bake for 25 – 30 minutes till the tooth pick inserted in the center comes out clean.
8. Remove from the oven, and immediately pour the orange glaze over the cake. The glaze syrup may seem too much for the cake but trust me, the cake will absorb it all.
9. Let cool. Garnish with orange slices and the candied peel. Serve.