Eggless Coconut Cupcakes

Eggless coconut cupcakes.
Soft, moist and delicious cupcakes made with coconut.

Adopted the recipe from Mayuri’s blog. Always love her delicious bakes. Now happy to share her recipe for my readers.

Made this cupcakes today for Recipe swap challenge initiated by Jolly
And Vidya.

In this group members are paired up every alternate month. And we have to choose a recipe from partner’s blog to cook and share. This month my partner is talented blogger Mayuri Patel who blog at Mayuris Jikoni.
I have bookmarked many of her recipes. I always love her baked recipes. This time decided to make focaccia bread and bookmarked it. But recently bought a small and beautiful silicone cupcake mould and wanted to use it. So I picked up her Coconut cupcakes.

I will make other bookmarked recipes from her blog later or maybe when we paired again. Do visit her space for some awesome recipes specially different types of bread and cakes.

You may like some more cupcakes in this blog.

1. Rasgulla cupcakes

2. Eggless sugarless dry fruits cake with oats

3. Gluten free pineapple cupcakes

4. Gluten free apple almond cupcakes

I have reduced the amount of batter. Used oil instead of butter. And added little Soyabean flour because soya flour makes the cake super soft. My earlier bakes with this flour was always a hit among my family and friends. You can use any flour of your choice. But adding Soyabean flour will make your cake soft and protein rich. But if you don’t have Soyabean flour then you can use only refined flour or whole wheat flour.

Recipe

Refined flour – 1 cup

Soyabean flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Desiccated coconut – 1 cup

Oil – 1/2 cup

Milk – 3/4 cup

Thick yogurt – 1/4 cup

Milk powder – 1/4 cup

Powdered sugar – 1 cup

Vanilla essence – 1 teaspoon

Caramel essence – 1 teaspoon, optional

Yellow food colour – 1/4 teaspoon, optional

Tutti fruity to sprinkle

Method

1. Preheat the oven at 170°.

2. Grease the cupcakes or muffins moulds with oil or butter or use cupcake liner.

3. In a bowl mix both flour, dessicated coconut, baking powder and soda.

4. In a large bowl whisk milk, yogurt and powdered sugar. Add milk powder and whisk again.

5. Add oil, vanilla essence, yellow food colour and caramel essence. Whisk well.

6. Now add the dry ingredients gradually and mix well. Make a lump free batter. You can add tutti fruity, dry fruits, glazed cherry or choco chips in the batter.

7. Pour the batter into the cupcake moulds. Fill 3/4 of the moulds.
Sprinkle some tutti fruity over the cupcakes.

8. Bake in preheated over for 20 – 25 minutes or until the toothpick comes out clean.

Every oven takes different time so keep an eye after 15 minutes.

9. Let the cupcakes cool down before serving.

10. Serve with milk tea coffee or enjoy on your munching time.
Happy baking.

Notes
1 . Instead of refined flour or maida you can use whole wheat flour or atta in the cake batter. Or use any gluten free flour.
2. Dry fruits, choco chips, glazed cherry or tutti fruity can be added in the batter.
3. You can use same amount of butter instead of oil.
4. Instead of vanilla essence you can use any flavour of your choice, like cardamom powder, nutmeg powder, cinnamon powder etc. Caramel essence is optional, you can skip it if you don’t have it.

5. Food colour is also optional but colour will make your cakes more attractive.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

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Semolina Cake / Suji Cake / Rawa Cake

Suji/rawa or semolina cake.
A cake with all the ingredients we use on sankranti. Loaded with dry fruits, mawa, til or sesame seeds, coconut and flavoured with cardamom and caramel. In Bengal we use khoya/mawa or dried milk, sesame seeds, coconut and dry fruits to make sankranti delicacies. Usually we make a stuffing for our puli pithe with these ingredients. And we use khajur gur or date palm jaggery in this stuffing. I have very little date palm jaggery in my pantry this time so didn’t use jaggery in the cake but drizzled little jaggery syrup on the cake. And it enhanced the flavour and taste. But if you don’t have date palm jaggery then you can skip it.
I have made it with suji or semolina but you can use any flour of your choice.

In dry fruits I have used 2 heaped tablespoon each chopped cashew, raisins, almond, walnut, tutti fruity, candied cherry, you can use any dry fruits of your choice. Make small pieces and use 3/4 – 1 cup mixed dry fruits. I have used my blender to mix sugar with all the other ingredients. So normal granulated sugar is perfectly fine, no need of powdered sugar.

I have made it two times. First one in round cake pan. Used refined flour or maida with semolina. Sprinkle til/sesame seeds and tutti fruity over the cake. Look at the crumb. Cake taste amazing.

And second time used my bundt pan. Used whole wheat flour or atta instead of refined flour. Sprinkled sesame seeds and tutti fruity in the greased and flour dusted bundt pan and poured the batter over it. You can also make upside down cake in a round cake pan this way.

Last week in our bloghop group we were discussing about festival recipes. Priya Iyer who blog at The World Through My Eyes asked why not cake? So here is super yummy cake for festive season. Thanks Priya for the suggestion.

Sending this post to 179 #Foodiemonday bloghop #foodmagbest theme. This week Seema Doraiswamy Sriram who blog at Mildly Indian suggested the theme.

Do visit her blog for the amazing recipes she shared.

I have decided to skip this week because Seema suggested that post a recipe which we will love to see on food magazine cover. My all the pictures are clicked by phone. The pictures are simple and mostly unedited. And which is my best recipe? Let’s decide it my readers. But my fellow bloggers and bloghop members said don’t skip and don’t think about cover, just post your recipe. Thanks friends. So here is a delicious and festive cake recipe for my readers with the pictures without any editing. Pictures are simple but taste of this cake is awesome. I am sure you will love the taste.

Recipe

Suji or semolina – 1 cup

Flour – 1/2 cup + 1 tablespoon

Cardamom powder – 1 teaspoon

Khoya/mawa or dried milk – 1/2 cup

Milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Thick yogurt – 1/4 cup

Granulated sugar – 1 cup

Caramel essence – 1 teaspoon, optional

Desiccated coconut – 1/2 cup

Cashew nuts – 2 tablespoon, chopped

Raisin – 2 tablespoon

Walnut – 2 tablespoon, chopped

Almond – 2 tablespoon, sliced

Tutti fruity – 2 tablespoon

Candied cherry – 2 tablespoon, chopped

Or

Chopped mixed dry fruits – 3/4 – 1 cup

Sesame seeds and tutti fruity to sprinkle

For jaggery syrup

Khajur gur or date palm jaggery – 1/4 cup, grated

Water – 1 tablespoon

Method

1. Grease a cake pan with oil and dust with flour or line with parchment paper.

2. Preheat the oven at 180° for 10 minutes.

3. Chop the raisins into half and mix with all the chopped dry fruits and 1 tablespoon flour.

4. In a blender blend mawa or dried milk, yoghurt, sugar, suji or semolina, milk, cardamom powder, dessicated coconut and oil. You can use your hand blender to blend. I have used soft homemade mawa. Get the mawa or dried milk recipe here.

5. Blend everything well.

Take out the mixture in a large bowl. Add flour and mix well. Make a lump free batter and keep aside for 30 minutes.

6. Now add baking powder and soda. Mix well.
Fold in the dry fruits.

7. If you are using a round cake pan pour the mixture into the pan. Tap the pan gently to remove air bubbles.

8. Sprinkle some sesame seeds or til. But this step is optional, you can skip it if you like.
Sprinkle tutti fruity over it.

9. Or you can make upside down cake. And if you are using bundt pan sprinkle sesame seeds and tutti fruity in greased and flour dusted bundt pan.

10. Pour the batter over it. Tap the pan 3-4 times.

11. Bake in preheated oven at 180° for 35 – 40 minutes or till the toothpick comes out clean.
Let it cool down.

12. In a pan heat date palm jaggery and +1 tablespoon water. Boil till jaggery dissolve completely. Let it cool down.

13. Turn out the cake into a plate.

14. Drizzle with date palm jaggery syrup.
Slice and enjoy the heavenly taste.
Happy baking 😊

Notes

1. Jaggery syrup is optional. Cake also taste great without it.
2. You can use any flour of your choice with suji or semolina. Like whole wheat flour or atta, refined flour or maida or you can also use any gluten free flour.
3. Cake can be made with any flour instead of suji or semolina.
4. Sugar will be mixed with other ingredients in blender so normal granulated sugar can be used.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Komola Bhog Or Orange Flavoured Rasgulla

Komola bhog or orange flavoured rasgulla.
Komola bhog is a popular sweet of Bengal. Just like rasgulla but slightly larger in size and flavoured with orange. These rasgulla are stuffed with pistachio and orange segment. Stuffing and flavour made these rasgulla super yummy.

I have already shared two different flavoured rasgulla here.

Mango rasgulla

Watermelon rasgulla

You may like some more orange recipes here.

1. Kheer komola or orange kheer

2. Chocolate cake with orange crunch and glaze

3. Orange crinkle cookies or nankhatai

4. Eggless orange muffins with chocolate inside

5. Sugar free choco orange mousse with malai or milk topping

Sending this post to 178 #Foodiemonday bloghop harvest harmony theme. My contribution is orange flavoured delicious spongy rasgulla or komola bhog for this festive theme.

Recipe is same as white rasgulla but flavoured with orange and slightly larger in size. I have stuffed this rasgulla with pistachio and little orange segment and added saffron and orange juice in the sugar syrup.

Always use large pan to make rasgulla. Because rasgulla expand in the sugar syrup. If you use less sugar syrup or overcrowded in the pan rasgulla will become flat. Rasgulla need space to retain it’s shape. Here is a picture of flat komola bhog because of wrong size pan.

You can skip orange segment stuffing if you want. Stuff only pistachio or you can stuff the cottage cheese or paneer/chhena balls with small misri/rock candy or ilaichi dana/nakul dana. Or you can make it without stuffing too. I sometimes make it just like white rasgulla with orange flavour and colour.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 & 1/2 cup

Water – 3 cup

Orange juice – 1 cup

Saffron – a pinch

Orange food colour – 1 – 2 drop, optional

Orange essence – 2 – 3 drop + 2 drops for syrup

Orange segment and chopped pistachio for stuffing

Method

Please read all the tips and tricks to make rasgulla here to make perfect orange flavoured rasgulla or komola bhog.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. Squeeze the cloth well to drain all the water from cottage cheese.

6. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

7. Take out the cottage cheese or paneer on a large plate. Add food colour if using.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy.

9. Make 5 – 6 small balls. These will become double. If you want large sized komola bhog make 5 balls.

10. Flatten the balls and place little orange segment and pistachio slivers in the middle.
You can omit orange segment if you want.

11. Close the edges and make smooth ball again.

12. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

13. Make round ball using your both palm. Make all the balls this way.

14. In a large and broad pan heat 1 cup sugar, 3 cup water, saffron and 1 cup orange juice. Pan should be large. In small pan balls may be disfigured.

15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

16. Cover and cook on medium high heat for 20 minutes.

17. After 20 minutes switch off the heat. Keep it covered for 2 hours or until completely cool down.

18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature. Try out this komola bhog and enjoy the heavenly taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

Pasta with rosemary, oregano, tomato and lemon.

Bored with white sauce pasta? Then try this lemony pasta this time.
Very delicious and aromatic pasta. Lemon and rosemary mixed flavour made it’s taste lip-smacking.

Lemony taste blend with rosemary, oregano and tomato makes the taste awesome.
I have used penne pasta but you can use elbow or any pasta. You can use Basil or any herb of your choice.

Recipe

Penne pasta – 110 gram, boiled

Tomato – 2

Garlic – 4-5

Onion – 1, thinly sliced

Grated ginger – 1 teaspoon

Salt – 1/2 teaspoon or to taste

Dried rosemary – 1 teaspoon

Oregano – 2 teaspoon

Lemon juice – 1 & 1/2 tablespoon

Lemon zest – 1/4 teaspoon

Black pepper powder – 1 teaspoon or to taste

Red chilli flakes – 1/2 teaspoon or to taste

Olive oil or butter – 3 – 4 tablespoon

Sliced almonds to garnish

Method

1. Grind the tomatoes with garlic.

2. Dry roast sliced almonds and keep aside.

3. Heat oil or butter in a pan. Add sliced onion.

4. When the onion starts to change it’s colour into light brown add grated ginger. Fry for few seconds.

5. Add ground tomatoes and garlic. Saute till oil leaves the sides and raw smell of garlic goes away.

6. Add rosemary, oregano, salt black pepper powder and chilli flakes. Saute for few seconds. You can little water from boiled pasta if you feel it too dry.

7. Add lemon juice and lemon zest. Mix well.

8. Add boiled pasta and toss till everything mixed and coated well. You can add little more water if require.

9. Taste and adjust the seasoning. Remove from heat.

10. Garnish with toasted sliced almonds. Serve hot.

Notes

1. You can use Basil or any herb of your choice.

2. Add black pepper and chilli flakes according to your taste.

3. You can use penne, elbow or any pasta.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

Gulkand stuffed chocolate modak.
Ganesh Chaturthi won’t be complete without Lord Ganesha’s favourite modak. Today sharing a kids favourite modak.
A very delicious melt in mouth modak. Chocolate and Gulkand are a great combo. Two different taste and flavour made these modak superbly delicious.

I don’t have modak mould so made with hands. Shape is not perfect but believe me, taste is too good. Try it, it will be lip-smacking and loved by kids and adults both.
Normally modak is a sweet dumpling stuffed with coconut and jaggery. It may be steamed or fried.

But here is simple and easy recipe. You don’t need to steam or fry.
You can get one more easy and quick modak recipe here.
Quick dry fruit modak

My daughter called me and said she just bought some delicious Gulkand stuffed chocolate modak. I don’t know how they made it. Now here is my version of delicious Gulkand stuffed chocolate modak.

Have some biscuit crumb in your pantry? No don’t discard you can make this yummy modak with biscuit crumb. I have used digestive biscuit crumb but you can use whatever you have. I have used homemade khoya or dried milk. But you can also use store bought, just grate it before using.

Recipe

Khoya – 1 cup, crumbled or grated

Condensed milk – 4 tablespoon

Cocoa powder – 1 & 1/2 tablespoon

Milk – 1/3 cup

Biscuit crumb – 3/4 cup

Ghee – 1 teaspoon + for greasing the mould

Gulkand as require

Method

1. Heat 1 teaspoon ghee or clarified butter in a heavy bottom or nonstick pan.

2. Add khoya or dried milk and roast on low heat till dried up. Stir continuously to avoid sticking to the bottom.

3. Now add condensed milk, cocoa powder, milk and biscuit crumb. Mix well.

4. Stir constantly and cook on low flame till the mixture leaves the sides and becomes like a dough.

5. Don’t overcook or make it too dry. It should be just like a smooth dough.
Let the mixture cool down.

6. Knead the dough with your hand to make smooth. Now make small balls. Flatten the ball with your palm and place little Gulkand at the middle.

7. Bring the edges together and close the ball.

8. Shape the modak with your hand or greased modak mould. Serve or keep in refrigerator to serve chilled. It will be delicious in both ways.

Notes

1. If you want your modak more sweet, then you can add 1 tablespoon more condensed milk.

2. You can use grated dark chocolate instead of cocoa powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update.

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Eggless Coconut Mawa Cake 


Eggless coconut mawa/khoya cake. A colourful, delicious, rich and flavourful cake for the festival time. May your life becomes colourful with love, prosperity, happiness, joy and success. 

A cake made with shredded coconut and mawa/khoya or dried milk. 

Its festival time in India. We love to make different kinds of sweets in these days. Sweets with paneer/cottage cheese, mawa/khoya or dried milk, coconut, cream etc. We also use different flours to  make the sweets. Like atta/ wholewheat flour, besan/chickpea flour.

Today I am here with same ingredients but not laddu, peda, sandesh or barfi. Why not make a cake with the same ingredients we used to make sweets. Yes a cake with coconut, dried milk, milk topping or malai, flour and flavoured with cardamom and cinnamon. 

This post is going to be a part of #Foodiemonday #bloghop theme is #coconut. There were too many recipes in my mind with coconut. Sweet and savory. But wanted to make something different for this event so here is a delicious colourful cake. 

I have used some colour in the cake. Made a tie and dye cake.  But if you want to make this for kids you can omit the colours. Make a simple cake without using colours. You can use tutti fruity, chocochips or any dry fruits of your choice in the cake.
 You can use any flavour of your choice. Even chocolate too, to make it kid’s favourite. I have used atta or wholewheat flour but you can use all purpose flour/maida too. Or use 1 cup wholewheat flour and 1/2 cup all purpose flour/maida. Or use half flour half semolina or suji. There are lots of options to make this mawa/khoya coconut cake. 

Recipe 


Whole wheat flour or atta – 1 & 1/2 cup ( you can use all purpose flour/maida too) 

Shredded coconut – 3/4 cup tightly packed 

Mawa or khoya/reduced milk – 1/2 cup

Powdered sugar – 1 cup

Baking powder – 1 teaspoon 
Baking soda – 1/2 teaspoon 

Cardamom powder – 1 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Milk – 1/2 cup + 2 teaspoon 

Vinegar – 1 teaspoon 

Oil – 1/4 cup 

Malai/milk topping or cream – 1/4 cup

Food colours of your choice

Method 


Preheat the oven at 180°.

Sieve flour, baking powder, soda, cardamom powder and cinnamon powder. 

I have used wholewheat flour or atta but you can use all purpose flour/maida too. 

In a large bowl mix oil, powdered sugar, cream or malai/milk topping, milk and vinegar. Mix well. Beat till the sugar dissolves. Add mawa/khoya or dried milk. Mix well and add the dry ingredients gradually. Then add the shredded coconut. You can use little more milk if require. 

You can bake it now without adding colour if you want. If you are using colours divide the batter in different bowls. I have 4 colours so I have used 4 bowls. 

Add the colours in the bowls. Mix well. Take separate spoons for every bowl. Take a greased cake tin.

Place one spoonful batter of one colour in the middle. Use all the colours one by one. Until all the batter used. Tap the cake tin gently. Make Criss cross with a knife or fork to make design. 

You can make the cake without using colours. Add tutti fruity, chocochips or any dry fruits of your choice. 

Bake at 180° for 35 – 40 minutes. Or until the toothpick comes out clean. Every oven take different time. Check after 30 minutes. Insert a toothpick in the middle. If it comes out clean its ready. 

Let the cake cool down. Take a picture. Slice and enjoy with tea or coffee 🙂