Almond Cinnamon Loaf Cake 


Eggless almond cinnamon loaf cake. 

A perfect accompany for your evening tea. This cinnamon flavoured cake is easy to make and super yummy. 

You will love it’s soft and moist texture. 

I have made this cake with half whole wheat flour and half refined flour. You can use only whole wheat flour or only refined flour too. 

You can add any dry fruits of your choice. Instead of shredded almond you can sprinkle cashew, tutti frutti, raisin or cherry or whatever you like to make your cake beautiful.

Recipe 


Wholewheat flour – 1/2 cup 

Refined flour – 1/2 cup 

Milk powder – 1/2 cup 

Cinnamon powder – 1 teaspoon 

Chopped pistachio and almond – 2 tablespoon +to sprinkle 

Almond – 1/3 cup 

Powdered sugar – 1 /2 cup 

Baking soda – 1/2 teaspoon 

Baking powder – 1/2 teaspoon 

Milk – 3/4 cup 

Vinegar – 2 teaspoon 

Oil or butter – 1/4 cup 

Method 



Grease a loaf pan and dust with some flour. 

Preheat the oven at 180°.

Grind the almonds into fine powder. 

In a bowl mix whole wheat flour, refined flour, almond powder, milk powder, cinnamon powder, baking powder and soda. Mix well. You can use only whole wheat flour or only refined flour too if you like. 

Mix vinegar with room temperature milk and keep aside. 
In a large bowl mix powdered sugar and oil or butter. You can use brown sugar too instead of powdered sugar. Beat well. Add vinegar mixed milk and beat till the sugar dissolved completely. 

Now add all the dry ingredients. Mix and make a lump free batter. Add more milk if required. 

Use everything at room temperature. 

Fold in chopped almond and pistachio.

Pour the mixture into greased and flour dusted loaf pan. Tap the pan gently. 

Bake in preheated oven at 180° for 30-40 minutes. Or until the toothpick comes out clean. 

Every oven takes different time so check with a toothpick after 30 minutes. Insert a toothpick in the middle. If it comes out clean its done. 

Let the cake cool down. 

Slice and serve with a glass of milk or enjoy with your tea or coffee.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Cocoa Almond Cookies 


Eggless cocoa almond cookies.

A delicious, crispy and little chewy cookies. A perfect snack for your kiddos. Absolutely healthy. Kids will love it’s taste.

I have mixed three types of flour in it. Whole wheat flour, oats powder and refined flour. You can make with only whole wheat flour or only refined flour too if you like.

I have used homemade white butter in it.

Apart from being delicious, almonds are highly nutritious and very healthy.

Today, almonds nutrition benefits are praised around the world.  Almonds helps to prevent Heart Disease and Heart Attacks. Support Healthy Brain Function. Maintain Skin Health. Help Control Blood Sugar Levels and Prevent Diabetes. Help With Weight Loss and Prevent Overeating. Increase Nutrient Absorption. Increase Digestive Health.

Source

Recipe 


Almond – 1/2 cup

Oats – 1/2 cup

Wholewheat flour – 1/2 cup

Refined flour – 1/4 cup

Baking powder – 1 /2 teaspoon

Baking soda – 1/4 teaspoon

Butter – 1/2 cup

Powdered sugar – 3/4 cup

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Almond – as required

Method 


Grind the almonds with skin. Grind into fine powder.

Grind the oats.

Preheat the oven at 180°. Grease a baking tray or line with parchment pepper or aluminium foil.

In a bowl mix almond flour, oats powder, whole wheat flour, refined flour, cocoa powder, baking powder and soda.

In a large bowl cream powdered sugar and room temperature butter. Beat well.

Add vanilla essence and mix.

Now add all the dry ingredients. Combine and make a smooth dough.

Make small balls. Gently flatten with your hand. Place an almond over every cookies. Press lightly.

Arrange on the greased or lined baking tray 1-2 Inch apart.

Bake at 180° in a preheated oven for 15 – 20 minutes. Or until the edges becomes dark. Don’t forget to leave enough place between the cookies. Cookies will be double while baking.

Remove carefully. Cookies will be soft when hot but becomes crisp after cooling.

Let the cookies cool down completely.

Serve the crispy crunchy cocoa almond cookies with milk, tea or coffee. Or enjoy on your munching time.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Oats Wholewheat Caraway Cookies / Eggless Savoury Cookies 

Eggless oats whole wheat caraway cookies.

One more oats cookies. But this time not sweet its savoury cookies. Crispy, delicious and healthy cookies for your sudden hunger pangs or munching time.

Perfect for kids to. You can make it as your kids choice. If they like Italian seasoning. Use Italian herb and chilli flakes instead of caraway.

If you don’t like caraway or ajwain use dry roasted cumin. Add chilli flakes or black pepper powder to make your cookies spicy.

You can add dried and crushed mint leaves, dried fenugreek leaves or kasuri methi or cilantro. Options are unlimited. Choice is yours.
This post is going to be a part of 96th #Foodiemonday bloghop #baking theme.

I have used homemade unsalted butter. If you want to use salted butter adjust the salt. Make and enjoy the crispy delicious savoury cookies with the flavour of your choice.

Recipe 


Whole Wheat flour – 1/2 cup + for dusting

Oats – 1/2 cup

Unsalted butter – 1/4 cup

Salt – 1 teaspoon

Caraway seeds – 1 teaspoon + to sprinkle

Powdered sugar – 1 – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – a small pinch

Milk – 3 tablespoon or as require

Method 


Preheat the oven at 180°

Grease a baking tray or line with parchment paper or aluminum foil.

Grind the oats. Make fine powder.

In a bowl mix whole wheat flour, oats powder, baking powder, soda, salt, caraway seeds, powdered sugar and butter. If you don’t want to use oats you can use 1 cup whole wheat flour or refined flour or maida only. Or use 1/2 cup whole wheat flour 1/2 cup refined flour. Taste is better with refined flour or maida but I have used whole wheat flour and oats to make it healthy for kids and elderly people. And yes for health conscious people too.

Add sugar according to your taste. If you like more sweet add 2 tablespoon or add 1/2 teaspoon salt and, 1/4 cup sugar to make the cookies more sweet. I want to make these savoury so  I have added 1 tablespoon sugar only. You can add black pepper powder or chilli flakes too to make your cookies spicy.

If you don’t like caraway you can use dry roasted cumin. You can add dried fenugreek leaves or kasuri methi, dried mint leaves or cilantro.

Or add some Italian herb and chilli flakes. Choice is yours.

Mix everything. Add milk gradually to combine. Make a smooth dough.

Roll the dough on a flour dusted surface  with a rolling pin. Roll into a thin disc. Sprinkle little caraway seeds. Press lightly with rolling pin.

Cut with your favourite cookie cutter. I have used small sized cutter. You can use large size cutters if you like.

Arrange on the baking tray 1 inch apart. Cookies will not spread much.

Bake at 180° in preheated oven for 12 – 15 minutes or until the edges becomes brown.

If you want more crispy cookies bake for some more time to make light brown.

Let the cookies cool down.

Store in a airtight container.

serve with tea, coffee or milk.

Enjoy healthy munching.

Happy baking 😊

Watermelon Muffins 


Eggless watermelon muffins 

These days unable to post any baking recipes. I was out of town for a long time. Now at home but I have to go again for a family function. Before that I want to experiment with watermelon. A juicy delicious fruit of summer. Don’t you love it? Already posted many recipes with watermelon and I have one more to share 😀

Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking. 

So here is the soft and yummy watermelon muffins. 

I love lemon flavour with watermelon. I have used 1/4 teaspoon Lemon zest but if you like strong flavour add 1/2 teaspoon zest. 
I have used rice barn oil, you can use olive oil or any flavourless white oil or butter. If you don’t have muffins moulds you can make it in any cake tin. 

Recipe 


Refined flour or maida – 1 cup 

Milk powder – 1/4 cup 

Powered sugar – 1/2 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/2 teaspoon 

Watermelon juice – 1/2 cup 

Vanilla – 1/2 teaspoon 

Lemon juice – 2 teaspoon 

Lemon zest – 1/4 teaspoon 

Oil – 1/4 cup 

Choco chips – 1/4 cup
Red food colour – as require, optional 

Method 


Preheat the oven at 180°.

Grease the muffins tray or cupcake moulds. 

Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. 

In a large bowl add powered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolve completely. 

Add vanilla and lemon zest. You can add 1/2  teaspoon lemon zest if you like strong flavour of lemon. Mix well. 

Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well. 

Fold the choco chips in the batter. 

Fill the moulds 3/4 with the batter. If you don’t have muffins moulds you can make it in any cake tin.

Bake in preheated oven at 180° for 20 minutes or until the toothpick comes out clean. 

Let it cool down. 

Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs. 

Enjoy……..

I would love to hear from you. Please leave some words if you like the recipe 😊

Savoury Potato Cake 

Savoury potato cake.

A basic recipe of potato cake I have found in a old Bengali cookbook of Bela Dey 

I bought this book from Kolkata a long time ago. That was my first Kolkata visit after marriage. And I wanted to learn some fish dishes. In Bengali family fish is a staple food. And that time I have no idea about cooking fish :mrgreen:

So I have to search for some authentic recipes. Bought this book with lots of other books from my favourite place in Kolkata College Street book market. A must visit for book lovers. 

This book is a collection of many Indian and continental recipes. And my culinary journey started with this lovely book. 

When my fellow bloggers decided to make something from cookbook , this old book comes in my mind first. Yes, its too old, over 30 years but the recipes are all time favourite. 

This post is going to be a part of 80th #Foodiemonday bloghop #cookbook theme. Its difficult to select one recipe from such a vast collection. 

I am sharing a basic recipe of potato cake. The recipe need only potatoes, refined flour/maida, salt, milk and butter.

 I have added some cilantro, black pepper and oregano for flavour. You can use 2 – 3 eggs, boiled minced mutton or chicken, fried onions, garlic powder, green onions or cheese in it. Add spices of your choice. Italian herb or Indian spices everything will go well with this. You can sprinkle cheese on the top. 

Recipe 


Potato – 4

Refined flour/maida – 2 tablespoon 

Butter – 1 tablespoon 

Milk – 2 – 3 tablespoon 

Cilantro – 2 tablespoon chopped 

Salt and black pepper to taste 

Oregano – 1/2 teaspoon optional 

Oil for greasing 

Breadcrumbs to sprinkle 

Method 


Boil the potatoes in enough salted water. 

Peel and mash well. You can grate it too. 

Add salt, black pepper, melted butter, oregano and refined flour/maida. Mix well and add milk to make a smooth lump free dough.

You can use green onions, 2 – 3 eggs,  boiled minced meat, cheese, fried onions, garlic powder and any spices of your choice. Whether its Italian herbs or Indian spices. Make as per your taste and enjoy. 

You can make it on pan too. For pan frying, grease a nonstick pan. Place a round mould on it. I have made some in this way and used round cookie cutter. 

Now sprinkle little breadcrumbs. Fill the mould with potato mixture. Press and flatten top with a spoon. 

Remove the mould gently and make all the cakes in this way. Let it  cook on medium flame. Flip and cook the other side too. 

Or line with parchment paper or grease a baking tray. And make the cakes with the help of a mould just like mentioned the process for pan. Sprinkle breadcrumbs and butter or oil over it. Shallow fry or bake in preheated oven at 200° for 10 – 15 minutes or until the colour becomes brown. 

I have used muffins pan to make it. Some on tray and rest in muffin pan. 

Preheat the oven at 200°. Grease the muffin moulds with butter or oil. Sprinkle little breadcrumbs. Pour potato mixture in the muffin moulds. Press and flatten the top with a spoon. Sprinkle breadcrumbs and butter or oil over it. You can sprinkle shredded cheese too. 

Bake at 200° for 10 – 15 minutes or until the colour becomes brown. 

Serve hot with any sauce. 

Happy baking 🙂

Eggless Fruitcake

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Egg less and butter less fruitcake.
Christmas month so #Foodiemonday #Bloghop #theme is cake.
Presenting a delicious soft fruitcake.

Fruitcake is a cake made with chopped candied or soaked dried fruits or nuts and spices.

Egg less, butter less and APF less super soft fruit cake. Everyone love it’s mild flavor of orange and spices. The cake is healthy too because of whole wheat flour and lots of dry fruits.

You don’t need overnight soaked dry fruits. Very easy to make yet super yummy.

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Recipe

Whole wheat flour/atta – 1 and 1/4 cup

Oil – 1/2 cup

Curd – 1/2 cup

Milk – 1/4 cup ( room temperature)

Vinegar  – 1 tablespoon

Flax seed – 2 tablespoon ( dry roasted and powdered)

Orange zest – 1 teaspoon

Baking powder  – 1/2 teaspoon

Baking soda  – 1/2 teaspoon

Sugar  – 1 cup ( powdered)

Sugar  – 3 teaspoon

Dry fruits  -1 cup ( raisins, almonds and cashew nuts  (chopped or broken into pieces), tutti fruity)

Garam masala powder- 1/2 tsp  (optional)

Cumin powder  – a pinch

Nutmeg powder  – a pinch
Or powder of 1-2 cloves

Cinnamon  – a small stick powdered

Dry ginger  – very small piece powdered

Cardamom  – 1 powdered

Vanilla essence  – 1 teaspoon

Boiling water  – 1/2 cup

Some cherry and tutti fruity for spreading over the cake.

Method

Take a pan and heat it, put 3 tsp sugar in the center, reduce flame to low. Don’t touch the pan or stir sugar.

When all the sugar has completely melted pour the boiling water into it and switch off the flame.

Mix the sugar and water well bring it back to boil and put all the dry fruits in it. Boil it for 5 – 6 minutes. Let it cool down.

Keep 3 tbsp flour aside and in the rest of the flour add baking powder, soda, spice powder and flax seed powder.

Mix vinegar to the milk and keep aside.
Beat the oil and sugar, add vanilla. Add curd, vinegar mixed milk. Fold in the flour mixture to it.

Add 3 tbsp flour to the soaked dry fruits and mix the remaining caramelized sugar water in the flour mixture.

Mix orange zest. Add the dry fruits in it and fold gently. Pour the batter into the greased baking pan and level the top.

Spread some tutti fruity and cherry ( you can add chopped cherry with the dry fruits in cake mixture too).

Bake in a preheated oven at 180° for 35-40 minutes or until the toothpick comes out clean.

Slice it when completely cool.
Enjoy the taste and aroma of egg less butter less fruitcake.

Eggless Chocochips Cookies

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Chocochips cookies. Very easy and kids favourite cookies.
Made with home made butter. I personally don’t like store bought cookies.

When I started to make these noticed less chocochips in my pantry. Used whatever I have and its perfect. I had 1/4 cup but next time I will add 1/2 cup to make it more visible.

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Recipe

All purpose flour or maida  – 2 and 1/2 cups

Vanilla essence  – 1/2 teaspoon

Baking powder  – 1 teaspoon

Butter  – slightly less than 3/4 cup. I used home made white butter.

Powdered sugar  – slightly less than 1 cup

Milk  – 3-4 tablespoon or as require

Cocoa powder  – 3 tablespoon

White chocochips  – 1/2 cup

Method

Sieve flour, baking powder and cocoa powder together.
Take room temperature butter and powdered sugar in a bowl. Beat well till light and fluffy.

Add flour, cocoa powder, vanilla essence, chocochips and 3 tablespoon milk. Mix gently to make stiff dough. You can add little more milk if require.

Make small balls and flatten it with your palm as I did. Or you can roll out the dough with a rolling pin and cut them with a cookie cutter.

You can make the dough without chocochips. Spread the chocochips over the cookies and press lightly before baking.

Place on a well greased baking tray. Bake in a preheated oven at 180 degrees for 10-15 minutes.

Enjoy with tea or coffee.