VANILLA LEMON POUND CAKE (Eggless )

It is October, but feels like the month of May , extreme hot, like summers, so thought of making this amazing summery lemony cake... Summer Is Equal To- Lemon . This is an amazing recipe to kick off this heat...

I like my lemon desserts FULL of lemon.The cake has a great straightforward lemon flavor.It's soft and tender, but will still cut nicely into those thick slices. Lemon zest and juice guarantee a solid lemony flavor.Whether you're making this for a quiet afternoon treat or to take to a party, I think this lemon pound cake will make you very happy.

Recipe:

Ingredients :
All purpose Flour- 2 cups ( 300 gms approx)
Unsalted butter- 1/2 cup+ 2tbsp
Castor Sugar- 1 1/2 cup
Salt- A pinch
Baking Soda- 1/2 tsp
Baking Powder- 1 tsp
Vanilla Extract- 2 tsp
Fresh Lemon Juice- 1/2 cup
Fresh Lemon Zest- 2 Tbsp
Yogurt- 1 cup

Yellow food color - optional (I have not used)

Method:

Preheat oven at 180 degrees for about 15 mins.

1. Beat butter and sugar together until they are light and fluffy. Once it turns pale add in vanilla extract, lemon zest and lemon juice.

2. In a separate bowl sieve together the dry ingredients- Flour, Baking soda, Baking Powder and salt.

3. Now fold in the dry ingredients to the wet ingredients. Add in yogurt alternatively to maintain the consistency.

4. The batter should be smooth and consistent. Now transfer into baking mould.

5. Bake until lightly golden for about 25 mins. Check with a skewer, if not done bake for few mins more.

(Every oven is different , so the baking time may vary , keep an eye on the cake , don't let it burn)
(You can add a drop or two of the yellow artificial food color for that lemony yellow color, though I have not used)

Keep baking guys.

BOMBAY PAV BHAJI

A perfect street style pav bhaji , every mumbaikar loves it...Mumbai Pav Bhaji is one of Mumbai’s hottest selling fast food and street food!
Across all streets and corners of Mumbai you will find pav bhaji stalls. Even while you clubbing late in the night. There are some stall and vendors who sell these delicious pav bhaji during the wee hours of night. What more can a person ask for?…. Most of people in Mumbai also eat pav bhaji as lunch Or dinner. As pav bhaji tends to be a heavy snack. It also depends how many pavs you gulp with the bhaji….

Recipe:
Ingredients:

• Potatoes- 2 medium
• Tomatoes - 4-5 medium
• Cauliflower- 1/4 cup 
• Carrot - 3 small
• Onions- 2 medium
• Beetroot - 1 small( Gives a really good color)
• Ginger 1 inch piece
• Garlic 8-10 cloves
• Green capsicum- 1 medium
• Green chilies 3-4
• Fresh coriander leaves 1/4 cup
• Green peas shelled- 1/4 cup
• Lemons-2
• Oil- 4 tablespoons
• Salt To taste
• Cumin seeds- 1/2 tbsp
• Red chili powder - 1 tbsp
• Pav bhaji masala- 1 & 1/2 tablespoons(a little extra for sprinkling on the pav buns after roasting)
• 1/2 cup water
• Butter- 4 tablespoon(a little extra for roasting the pav buns)
• Pav - 8 pieces

Method:

• Wash and dice all the vegetables (potatoes , cauliflower , carrot, capsicum, beetroot , green peas)
• In a pressure cooker , put the above washed and diced vegetables and cook till 3-4 whistles. Cool the vegetables a little, and mash them so that completely mixed together , and no big chunks of vegetables left .
• Heat oil in a pan and add chopped onions. Saute till light brown. Add chopped green chilies and ginger garlic paste. Stir-fry for half a minute.
• Add chopped tomatoes , Add half of the pav bhaji masala, salt , red chili and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add the pressure cooked vegetables ,Bring it to a boil and simmer for ten minutes,
• Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Sprinkle a little pav bhaji masala on top of the roasted pav .
• Now take the rest of the butter and the pav bhaji masala , heat it up and temper the bhaji which has been cooking for 8-10 mins, now switch off the flame .
• Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied chopped onion and lemon wedges.

Happie cooking .

SOYA CHUNKS CHILLI

Soya Chunks , named as Vegetarian Chicken, yes, its like a side dish , many indian families relish its taste, I love it...
After paneer and mushrooms, this is probably my next favourite thing. Although I used to dislike the bland taste when I was younger, but now keep experimenting on it.
Sometimes having the ritual dinner is boring, so skipping the dinner nd cookin a variety for u is wot u shud do once a while.

Recipe:...
Mini soya chunks - 1 cup
Garlic chili paste - 1 tbsp
1 medium sized onion(long cut)
1 medium sized capsicum (long cut)
1 tbsp chili sauce
2 tbsp tomato ketchup
Salt nd pepper to taste
Oil - 2 tbsp.

Method:
Boil mini soya chunks , keep aside
In a pan , put oil, put onions, capsicum, garlic chili paste, sauté  till onions change little color , add sauces ,salt pepper , boiled soya chunks , mix Wel , done ... Serve.

ADDICTIVE GRANOLA

"These granola bars pack well for mid-day snacks or hiking trips. Vary the ingredients for variety or to make them more wholesome...
Feel free to add in any spices or other add-ins that you like. Raisins, nuts, maple syrup, flax seeds, cinnamon, butterscotch chips, coconut, agave, craisins, citrus zest, the list goes on. And, it’s all super healthy! Be Creative, Eat Delicious..."
I was Neva a fan of granola bars, but after makin these , I started to love granola, I tried makin varieties , one among them is this ...

Recipe:
...

• Softened Butter, 3 tbsp(Amul)
•Sugar, 5 -6 tbsp or u can use honey or jaggery
• Quaker Oats- ₹15 pack(I used strawberry flavored )
• ½ cup chopped nuts (badam, walnuts )along with cornflakes
• Rice Puffs, 1/2 cup
• 1 tsp white sesame seeds(white til)
• Chocolate Chips, ¼ cup
• Peanuts , 2tbsp

Method:
Take a rectangular baking tray and line it with foil. Brush the foil with melted butter or oil. Set aside.
Mix together, oats, rice puffs , peanuts ,nuts and cornflakes ... Dry roast in a pan
Take a pan mix sugar nd butter nd cook them until melted and boiling , keep stiring to prevent burning.
Nw turn off the gas , put the roasted ingredients , mix Wel
Transfer to tray already greased, nicely press to tighten it so that a proper shape forms, sprinkle choc chips nd sesame seeds. Press again.
Refrigerate this for 2 hours and then cut out bars using a sharp knife.
Make sure your granola bars are thick or they will break. Keep the bars in the refrigerator, goes wel for 2 weeks if stored in air tight container .
njoi...
keep cookin guys.

CHOCOLATE CHIP MUFFINS.

Baking is a therapy, yes , indeed it is...
Makes u sparkle even in ur dull days
 These are eggless , give a try

Recipe:
(Yields 8-10 muffins)
1 cup maida
1 tbsp cocoa powder
1 tsp baking powder
1/4 cup butter
1/4 cup sugar-powdered
1/2 cup milk (little more if batter is quite thick )
1 tsp vinegar
1 tsp vanilla essence
chocolate chips handful(few more for sprinkling on top - optional)

 METHOD
Mix the flour, baking powder, butter and sugar.
Add the milk, vinegar, vanilla essence, chips and mix. You can also throw in a few more chocolate chips on top.
Transfer into moulds.
Bake in pre-heated oven for 20-25 minutes or until toothpick comes out clean...
Done ...
Njoi...
Happie baking.

Notes:
Can make vanilla muffins with same recipe , just exclude choc chips nd cocoa powder...

LEMON LOAF CAKE

There are a few blogs which I constantly keep checking... One among those is @Sugarnspicebyradhika ,I am a big fan of her.
This is one of her recipes,
I was very keen to try this along with the lemon glaze , hope I have done justice to her recipe.

Recipe :
For the cake:

• All Purpose Flour, 250 grams
• Baking Powder, 1 teaspoon
• Baking Soda, ½ teaspoon
• Sugar, 125 grams
• Butter (At Room Temp.), 125 grams
• Eggs, 2
• Lemon Zest, of 2 large lemon or 3 small lemons
• Lemon Juice, 3 tablespoon
• Vanilla Essence, 1 teaspoon
• Milk, 100 ml

For the lemon glaze:

• Icing Sugar, 1 cup or 110 grams
• Lemon Juice, 2 -3 tablespoons

Method:

• Preheat oven at 180 degrees. Grease your baking tin and keep aside.
• Sieve flour, baking soda and baking powder and set aside to be used later.
• Whisk together butter and sugar until light and fluffy, this should take about 4-5 minutes with a mixer and longer with a hand whisk.
• In a separate jar, whisk milk and eggs until combined.
• Add the flour mix little by little to the butter+sugar mix. Simultaneously, keep adding the milk+eggs milk little by little too, so that that it forms a batter. By the end of this process, you will have a smooth batter. Make sure you don't use a mixer when mixing, only spatula or a big spoon.
• Add in the lemon juice, lemon zest and vanilla essence to the batter. Mix to combine.
• Pour the batter in your prepared tin and and bake at 160 degrees for 35 minutes or until just golden on the top. 
• Insert a skewer and if it comes out clean then your cake is ready.

For your lemon glaze:

• Mix icing sugar and lemon juice using a spoon until mixed properly. Add in more icing sugar if you think the glaze is still transparent or not as white as in the picture. 
• Don't be afraid to add icing sugar or lemon juice to fit the glaze to your taste. If you think the glaze is too thick add in a little bit of lemon juice, if you think it's runny, add in more icing sugar until you're happy.
• Drizzle the glaze all over your cake and let it run down the sides. This is one reason you should keep your glaze slightly thick, because if it's too runny it'll run down the sides and you won't have any left.
• Let the glaze cool down completely and solidify on the top slightly before slicing .

Happie baking guys .