Eggless Sponge Cake


On high demand I am trying my hands on eggless recipe and that too Eggless sponge cake. I have so many friend who are vegetarian and as per their religious belief they dont eat egg in any form..but few of my friend eat cakes and pastry which have egg as an ingredient.
I was not very sure on fluffiness and texture in case I will omit egg from cakes and muffins. I was thinking it will sink in middle while or after baking, but all my myths gone when i baked my First Eggless cake. It turned out super soft, having great texture and delicious.

Here goes the recipe:
All purpose flour- 1.5 cups/200gms
Ghee or butter-half cup or 70 gms
Condensed milk/Full cream-1 cup/180 gms (I used Amul Mithai mate)
Milk -1 cup/200gms
Sugar-1/2 cup (as condensed milk is quite sweet)
Baking pwd-1 tsp
Baking soda-0.5 tsp

Steps to follow:
1. Mix all dry ingredients together or you can swift too. Mix flour, baking powder and baking soda together.
2. Add chopped cherries too. Please make sure to add cherry with dry ingredient; if we add the raisins in end they have tendency to sink in the bottom of the cake.
3. Mix butter (at room temperature) and powdered sugar, till it becomes pale yellow and smooth.
4. To butter mix add condensed milk, make sure to mix well, no lumps should form there.
5. Start mixing flour mix to butter mix , slowly and keep stirring with spatula. Mix milk too in between so that the paste will become smooth not to runny and not too stiff.

Grease the baking pan with some butter or oil. Put some flour and rotate the pan so that whole inner surface of pan is covered with flour. We don’t want our cake to stick while taking out of the pan. always remember to follow this step.

Pour the mix into the pan. and place the pan in bake mode in Preheated over at 180 degree Celsius for 30 mins.
Test the cake by inserting knife or toothpick, if it comes out clean, the cake if fully baked, else but it back in oven for 10 more mins.

When the cake comes at room temperature slide a knife at the edges of the pan so that cake will come out easily out from the pan.



Baked Aubergine Curry


Baked aubergine curry

Aubergine is one of my favorite veggie..I keep trying different ways to assimilate aubergine in our daily meal.

I done Aubergine curry but with a twist this time. I Baked the Aubergine first and the aroma of baked aubergine is totally unforgettable. Without tempting anymore, here is the recipe:


  • 1 large aubergine
  • Salt to taste
  • 1 tsp cumin seed
  • 1 tsp kashmiri mirch
  • 1/4 tsp asafoetida
  • 1 tsp mustard seeds
  • 2 tbsp oil
  • 5 cloves garlic, minced
  • 3 hot green chillies, chopped
  • 3 tomatoes, chopped
  • 2 large onions, chopped
  • handful of chopped coriander
  • green peas optional..(I like without peas)

Steps to follow:

1) Pierce the aubergines all over with a fork or knife. Insert few cloves inside the slits of aubergine.Pour some oil all over the aubergine. Place it in the center rack of preheated oven at 170 deg for 20 mins. Keep an eye on Aubergine and keep on rotating the sides so that it will be baked evenly and skin has charred.

Allow to cool, then mash the aubergines. Set the flesh aside and discard the skins.

2) Heat the oil in a large pan and add the mustard seeds. When they have popped, add the cumin seeds, asafoetida, garlic, chillies and onions. Cook until the onions are lightly golden.

3) Add the tomatoes. Cook for 5 to 10 minutes, stirring constantly.

3) Add the mashed aubergine, peas (optional) and salt. Mix thoroughly and cook for a further t10-15 minutes.Garnish with chopped coriander.

It can be served with hot chappatis/paranthas and if we have used the puree form of tomato, onion and baked aubergine, then can be used as a dip with exotic breads too.


Whole wheat chocolate chip muffins


I am a chocoholic and every time when I think of baking something sweet, I like to adjust chocolate somewhere.
Recently I baked a chocolate chip muffin. This time I baked it with a twist so that it will be bit healthier. I opted for whole wheat flour instead of regular maida or all purpose refined flour. So personally I would suggest everyone should try it. It turned out fluffy and moist at the same time because of goodness of milk. It’s taste better when serve warm.


The origin of the recipe is from The Hummingbird Bakery Cookbook ( here they used all purpose flour, although I thought to use wholewheat to make it bit healthier)

2 eggs
200gms sugar
1/4th tsp vanilla
120gms flour
40gms cocoa powder
2 tsp baking powder
150ml milk
150 gms butter, melted
115g dark chocolate, chopped
Steps to follow:
  1. In a bowl, mix or sift together the wheat flour, cocoa and baking powder.
  2. Beat the sugar and eggs together with a beater till foamy and color changes to pale or off white,add the vanilla.
  3. Add the flour mixture and the milk alternately into the egg mixture, until mixed evenly. Start and end with flour (as we do in cakes prepartaion)
  4. Mix in the melted butter at room temperature and  at the end mix in the dark chocolate.
  5. Fill the batter into the muffin tray lined with muffin cups (you can get from crawford market easily) and bake for about 20 minutes, until a skewer comes out clean.
  6. Wait for 5 mins and remove from muffin pan and serve!!