EGGLESS PISTACHIO SPINACH CAKE

EGGLESS SPINACH PISTACHIO CAKE

This pistachio cake is amazing in every way. A healthy and tasty cake with pistachios and spinach. With its subtle green color , it also looks absolutely beautiful, try it out and drop in your feed back.

    INGREDIENTS

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted pistachios, shelled

1 cup spinach leaves, chopped

1/4 cup melted butter

1 teaspoon vanilla extract
1/2 cup  sugar

3/4 cup  milk

1/2 cup  milk mixed with 1 tablespoon apple cider vinegar

1 teaspoon rose water

Few  pistachios for the decoration

METHOD

Preheat oven to 350°F and then grease a cake tin with butter.

Combine dry ingredients in a medium-sized bowl and sift together and keep aside.

 Mix apple cider vinegar in milk and whisk until curdled.

Grind the pistachios into powder.

Wash the spinach leaves and make it smooth paste.

Add the melted butter, pistachio essence, vanilla extract, rose water, and blend for ten seconds.

Then add the spinach paste , sugar, and  ¾ cup milk  and mix well..

Mix the curdled milk with the spinach mixture and mix well

Add the sieved dry ingredients and pistachio powder to the spinach mixture.

Gently fold them together.

Pour the spinach batter evenly into the pan and bake for 25-30 minutes or until a tooth pick comes out clean.

 Remove from the pan after a few minutes and let cool on a wire rack.

Decorate the top of the cake with pistachios. Slice and serve.

 

MEDHU VADA SPICY SAVOURY CAKE / THAYIR VADAI CAKE/DAHI VADAI CAKE

 

Sachus kitchen has come up with a different savoury and spicy medhu vada cake. Cakes are mostly baked with sugar and flour. Here this cake is different from sweet cake.

Traditional south indian breakfast snack medhu vada fried in oil and served with chutney and sambar or soaked in curd or sambar and served as thayir vadai or sambar vadai. This medhu vadai is converted into cake. This is a healthy and oil free snack for weight watchers ,

Try out this unique medhu vada cake and drop in your feed back.

                     

INGREDIENTS:

Urad Dhal-1 cup

Salt-to taste

Baking Soda-1/2 tsp

Finely chopped Onions -2 nos

Green Chilly- 4 nos

Finely chopped Coriander Leaves   -3-4 tbs

Buttermilk   - (for soaking Cake)  1 cup

Thick  Curd - 2 cups

Sugar -1/2 tsp

Red Chilly Powder  -  ¼ tsp

Garam masala powder – ¼ tsp

Mixture or Boondhi – For Topping

Finely chopped coriander - for topping

                                             

INGREDIENTS FOR SEASONING THE CURD

Mustard seeds  - 1 tsp

Red chillies  - 2 nos

Curry leaves  - few

Asafoetida powder  - pinch

Cooking oil             - 1 tbsp

METHOD

Wash and soak urad dhal for 30 minutes.

Grind it until soft, fluffy and thick.

Add chopped onion, green chillies, salt, baking soda, chilli powder and garam masala powder and coriander leaves.

Grease and dust a bundt pan or normal cake pan

pour the batter into the  cake pan.

Preheat oven to 180°C.

Bake the cake for 45  minutes or until the top is nicely browned. The top will have cracks and it will not rise much. The tooth pick may not come clean as urad dhal is sticky when hot. It becomes fluffy once cool.

Remove cake  from oven, gently remove the cake from the tin on to a wire rack and allow them to cool completely.

Mix equal amounts of curd and water to make buttermilk. Use it to soak the cakes.

Once the cakes are cool. place the cake upside down on a serving plate and apply buttermilk on all sides of the cake. keep in the fridge.

Soak the cake for half an hour.

Meanwhile heat a pan and add oil and add mustard seeds, once it splutters, add, red chillies curry leaves and asafoetida powder .

Add the seasonings to the thick beaten curd and mix well.

Add sugar and salt to the seasoned curd and mix well.

Add half of the seasoned  curd on  the cake.

At this stage, keep  the cake and refrigerate..

After 20 minutes pour  the remaining curd on top and spread it evenly.

Garnish the curd dripped medhu vada cake with finely chopped coriander leaves. And mixture or boondhi as you wish

Slice the spicy medhu vada cake and serve immediately.

 

NOTE

Add less water while you grind the uradh dhal

 

EGGLESS NO BAKE GULKHANDH VERMICELLI KUNAFA CAKE

 

An easy no bake gulkhand vermicelli cake to celebrate any of your special occasions. Try it and drop in your feedback.

 

INGREDIENTS

 1 cup of fried vermicelli

750 ml of milk.

One cup of  grated  white chocolate

2 cups of sugar

Agar Agar  / China grass_ 1/4 cup

 Gulkandh 2 tbsp

1/2 cup of fresh cream

2-3 drops of Rose Milk Essence

 

          

METHOD

Boil the milk in a heavy-bottomed pot

Add the fried vermicelli to the boiling milk and cook till it becomes soft.

Add the grated white chocolate to the cooked vermicelli

Simmer for about 40 minutes on low heat until thickened.

Soak the china grass in water for half an hour

After half an hour cook for 10 minutes over medium heat until the china grass melts.

Take 2 tablespoons of melted china grass in a bowl and keep aside.

Mix the remaining china grass to the cooked chocolate vermicelli mixture and pour into a spring form pan and refrigerate for 2 hours.

Meanwhile Add  the cream, and Rose Milk Essence in apan  and melt over low heat

Add the two tablespoons of melted chinagrass which we keep aside and mix well.

Pour  this cream mixture to the semolina chocolate mixture,and spread it evenly.

After one hour take  out the spring form pan from  the freezer  and garnish with rose petals.

Yummy tasty  delicious No bake  Rose gulkandh Semiya Cake is ready to eat..

 

SPICY MASALA TEA BROWNIES

 

 

 

 A cup of strong masala spicy  tea with few pieces of dark chocolate, This combination is  amusing to me until I tried it. Strangely though, the unusual flavors of the chai work well with the chocolate! Hence, these Masala Chai Brownies were created . The deep, dark flavors of the cocoa powder blend amazingly with the warm chai spices. And the entire kitchen and house gets filled with the warm aromas of these Masala Chai Brownies. So good .

Try this unique  masala tea brownies to make your evening so unique and special.

Lets go to the recipe.

 

 

 

 

 

 

SPICY CHOCOLATE MASALA TEA BROWNIES

 

 

INGREDIENTS

 

1/3 cup coconut

1 cup maida

1 cup sugar

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup strong masala spiced tea

1/2 cup oil

1/2 teaspoon vanilla essence

 

INGREDIENTS FOR MASALA TEA

1 whole cinnamon stick

3 green cardamom pods

2  tsp whole black peppercorns

1  whole cloves

1  cup water

1/2 Tbsp grated ginger 

1  Tbsp loose leaf black tea 

METHOD FOR PREPARING MASALA TEA

 

Add cinnamon stick, cardamom pods, peppercorns, and cloves to the bowl of a mortar (or cutting board) and use pestle (or heavy pan) to slightly crush the spices.

To a saucepan   add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heat. Then reduce heat slightly to medium/medium-low and maintain a simmer for 5  minutes or until it reduces by about half

Add tea powder or loose leaf  and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.

Strain it and keep aside.

 

METHOD FOR PREPARING SPICY MASALA TEA BROWNIES

 

Preheat the microwave oven to 175 degrees C and set aside.

apply  the cooking oil lightly on an 8x8 inch baking pan and sprinkle two tablespoons of cocoa powder and keep aside.

Sieve maida, cocoa powder, baking powder and salt together.

Mix sugar, with sieved flour.

Combine the prepared strong tea, oil, vanilla essence and the rest of the ingredients and mix  well until everything mixed well.

 Add the mixture to the coconut. And mix well

Pour  the cake mixture in the baking pan.

Bake in a preheated oven for at least 20 minutes or until done.

Check with the skewer by inserting in the centre of the cake. The skewer should come out clean.

 Take out from the oven and allow to cool for an hour before cutting into small pieces.

Awesome Chocolate spicy masala  Tea Brownies Ready! 

 

 

 

To a pan  add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heatslightly to medium/medium-low and maintain a simmer for 15 minutes or until it reduces by about half.

 

d tea (loose leaf or bags) and dairy-free milk of choice (we love light canned coconut) and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.

 

 

 

 

 A cup of strong masala spicy  tea with few pieces of dark chocolate, This combination is  amusing to me until I tried it. Strangely though, the unusual flavors of the chai work well with the chocolate! Hence, these Masala Chai Brownies were created . The deep, dark flavors of the cocoa powder blend amazingly with the warm chai spices. And the entire kitchen and house gets filled with the warm aromas of these Masala Chai Brownies. So good .

Try this unique  masala tea brownies to make your evening so unique and special.

Lets go to the recipe.

 

 

 

 

 

 

SPICY CHOCOLATE MASALA TEA BROWNIES

 

 

INGREDIENTS

 

1/3 cup coconut

1 cup maida

1 cup sugar

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup strong masala spiced tea

1/2 cup oil

1/2 teaspoon vanilla essence

 

INGREDIENTS FOR MASALA TEA

1 whole cinnamon stick

3 green cardamom pods

2  tsp whole black peppercorns

1  whole cloves

1  cup water

1/2 Tbsp grated ginger 

1  Tbsp loose leaf black tea 

METHOD FOR PREPARING MASALA TEA

 

Add cinnamon stick, cardamom pods, peppercorns, and cloves to the bowl of a mortar (or cutting board) and use pestle (or heavy pan) to slightly crush the spices.

To a saucepan   add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heat. Then reduce heat slightly to medium/medium-low and maintain a simmer for 5  minutes or until it reduces by about half

Add tea powder or loose leaf  and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.

Strain it and keep aside.

 

METHOD FOR PREPARING SPICY MASALA TEA BROWNIES

 

Preheat the microwave oven to 175 degrees C and set aside.

apply  the cooking oil lightly on an 8x8 inch baking pan and sprinkle two tablespoons of cocoa powder and keep aside.

Sieve maida, cocoa powder, baking powder and salt together.

Mix sugar, with sieved flour.

Combine the prepared strong tea, oil, vanilla essence and the rest of the ingredients and mix  well until everything mixed well.

 Add the mixture to the coconut. And mix well

Pour  the cake mixture in the baking pan.

Bake in a preheated oven for at least 20 minutes or until done.

Check with the skewer by inserting in the centre of the cake. The skewer should come out clean.

 Take out from the oven and allow to cool for an hour before cutting into small pieces.

Awesome Chocolate spicy masala  Tea Brownies Ready! 

 

 

 

To a pan  add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heatslightly to medium/medium-low and maintain a simmer for 15 minutes or until it reduces by about half.

 

d tea (loose leaf or bags) and dairy-free milk of choice (we love light canned coconut) and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.

 

 

 

 

 A cup of strong masala spicy  tea with few pieces of dark chocolate, This combination is  amusing to me until I tried it. Strangely though, the unusual flavors of the chai work well with the chocolate! Hence, these Masala Chai Brownies were created . The deep, dark flavors of the cocoa powder blend amazingly with the warm chai spices. And the entire kitchen and house gets filled with the warm aromas of these Masala Chai Brownies. So good .

Try this unique  masala tea brownies to make your evening so unique and special.

Lets go to the recipe.

 

 

 

 

 

 

SPICY CHOCOLATE MASALA TEA BROWNIES

 

 

INGREDIENTS

 

1/3 cup coconut

1 cup maida

1 cup sugar

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup strong masala spiced tea

1/2 cup oil

1/2 teaspoon vanilla essence

 

INGREDIENTS FOR MASALA TEA

1 whole cinnamon stick

3 green cardamom pods

2  tsp whole black peppercorns

1  whole cloves

1  cup water

1/2 Tbsp grated ginger 

1  Tbsp loose leaf black tea 

METHOD FOR PREPARING MASALA TEA

 

Add cinnamon stick, cardamom pods, peppercorns, and cloves to the bowl of a mortar (or cutting board) and use pestle (or heavy pan) to slightly crush the spices.

To a saucepan   add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heat. Then reduce heat slightly to medium/medium-low and maintain a simmer for 5  minutes or until it reduces by about half

Add tea powder or loose leaf  and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.

Strain it and keep aside.

 

METHOD FOR PREPARING SPICY MASALA TEA BROWNIES

 

Preheat the microwave oven to 175 degrees C and set aside.

apply  the cooking oil lightly on an 8x8 inch baking pan and sprinkle two tablespoons of cocoa powder and keep aside.

Sieve maida, cocoa powder, baking powder and salt together.

Mix sugar, with sieved flour.

Combine the prepared strong tea, oil, vanilla essence and the rest of the ingredients and mix  well until everything mixed well.

 Add the mixture to the coconut. And mix well

Pour  the cake mixture in the baking pan.

Bake in a preheated oven for at least 20 minutes or until done.

Check with the skewer by inserting in the centre of the cake. The skewer should come out clean.

 Take out from the oven and allow to cool for an hour before cutting into small pieces.

Awesome Chocolate spicy masala  Tea Brownies Ready! 

 

 

 

To a pan  add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heatslightly to medium/medium-low and maintain a simmer for 15 minutes or until it reduces by about half.

 

d tea (loose leaf or bags) and dairy-free milk of choice (we love light canned coconut) and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.

 

 

 

 A cup of strong masala spicy  tea with few pieces of dark chocolate, This combination is  amusing to me until I tried it. Strangely though, the unusual flavors of the chai work well with the chocolate! Hence, these Masala Chai Brownies were created . The deep, dark flavors of the cocoa powder blend amazingly with the warm chai spices. And the entire kitchen and house gets filled with the warm aromas of these Masala Chai Brownies. So good .

Try this unique  masala tea brownies to make your evening so unique and special.

Lets go to the recipe.

 

 

 

 

 

 

SPICY CHOCOLATE MASALA TEA BROWNIES

 

 

INGREDIENTS

 

1/3 cup coconut

1 cup maida

1 cup sugar

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup strong masala spiced tea

1/2 cup oil

1/2 teaspoon vanilla essence

 

INGREDIENTS FOR MASALA TEA

1 whole cinnamon stick

3 green cardamom pods

2  tsp whole black peppercorns

1  whole cloves

1  cup water

1/2 Tbsp grated ginger 

1  Tbsp loose leaf black tea 

METHOD FOR PREPARING MASALA TEA

 

Add cinnamon stick, cardamom pods, peppercorns, and cloves to the bowl of a mortar (or cutting board) and use pestle (or heavy pan) to slightly crush the spices.

To a saucepan   add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heat. Then reduce heat slightly to medium/medium-low and maintain a simmer for 5  minutes or until it reduces by about half

Add tea powder or loose leaf  and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.

Strain it and keep aside.

 

METHOD FOR PREPARING SPICY MASALA TEA BROWNIES

 

Preheat the microwave oven to 175 degrees C and set aside.

apply  the cooking oil lightly on an 8x8 inch baking pan and sprinkle two tablespoons of cocoa powder and keep aside.

Sieve maida, cocoa powder, baking powder and salt together.

Mix sugar, with sieved flour.

Combine the prepared strong tea, oil, vanilla essence and the rest of the ingredients and mix  well until everything mixed well.

 Add the mixture to the coconut. And mix well

Pour  the cake mixture in the baking pan.

Bake in a preheated oven for at least 20 minutes or until done.

Check with the skewer by inserting in the centre of the cake. The skewer should come out clean.

 Take out from the oven and allow to cool for an hour before cutting into small pieces.

Awesome Chocolate spicy masala  Tea Brownies Ready! 

 

 

 

To a pan  add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heatslightly to medium/medium-low and maintain a simmer for 15 minutes or until it reduces by about half.

 

d tea (loose leaf or bags) and dairy-free milk of choice (we love light canned coconut) and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.

 

 

 

 

 A cup of strong masala spicy  tea with few pieces of dark chocolate, This combination is  amusing to me until I tried it. Strangely though, the unusual flavors of the chai work well with the chocolate! Hence, these Masala Chai Brownies were created . The deep, dark flavors of the cocoa powder blend amazingly with the warm chai spices. And the entire kitchen and house gets filled with the warm aromas of these Masala Chai Brownies. So good .

Try this unique  masala tea brownies to make your evening so unique and special.

Lets go to the recipe.

 

 

 

 

 

 

SPICY CHOCOLATE MASALA TEA BROWNIES

 

 

INGREDIENTS

 

1/3 cup coconut

1 cup maida

1 cup sugar

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup strong masala spiced tea

1/2 cup oil

1/2 teaspoon vanilla essence

 

INGREDIENTS FOR MASALA TEA

1 whole cinnamon stick

3 green cardamom pods

2  tsp whole black peppercorns

1  whole cloves

1  cup water

1/2 Tbsp grated ginger 

1  Tbsp loose leaf black tea 

METHOD FOR PREPARING MASALA TEA

 

Add cinnamon stick, cardamom pods, peppercorns, and cloves to the bowl of a mortar (or cutting board) and use pestle (or heavy pan) to slightly crush the spices.

To a saucepan   add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heat. Then reduce heat slightly to medium/medium-low and maintain a simmer for 5  minutes or until it reduces by about half

Add tea powder or loose leaf  and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.

Strain it and keep aside.

 

METHOD FOR PREPARING SPICY MASALA TEA BROWNIES

 

Preheat the microwave oven to 175 degrees C and set aside.

apply  the cooking oil lightly on an 8x8 inch baking pan and sprinkle two tablespoons of cocoa powder and keep aside.

Sieve maida, cocoa powder, baking powder and salt together.

Mix sugar, with sieved flour.

Combine the prepared strong tea, oil, vanilla essence and the rest of the ingredients and mix  well until everything mixed well.

 Add the mixture to the coconut. And mix well

Pour  the cake mixture in the baking pan.

Bake in a preheated oven for at least 20 minutes or until done.

Check with the skewer by inserting in the centre of the cake. The skewer should come out clean.

 Take out from the oven and allow to cool for an hour before cutting into small pieces.

Awesome Chocolate spicy masala  Tea Brownies Ready!