Eggless Cake

INGREDIENTS

1/3 cup all-purpose flour

1 cup water

1/2 cup butter

2/3 cup unsweetened cocoa powder

2 cups white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
2. In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.

Basil-Lime Sorbet

INGREDIENTS

• 1 cup sugar
• 1 cup water
• 3/4 cup fresh lime juice
• 20 fresh basil leaves, minced

DIRECTIONS

Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat.

Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.

Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve

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Eggless Cakes

An important note: The first of these recipes call for egg replacer or egg substitute. The most commonly available egg substitutes are not substitutes at all, but cartons of egg white, mixed with a little vegetable oil, flavoring, color, and other ingredients. That is obviously not a solution for your friend. There are egg substitutes on the market that do not contain any egg, but in our experience, they are hard to find. Health food stores may be your best bet. But be sure to read the label carefully before you buy an egg substitute for your friend’s cake. Most of the following recipes do not require an egg replacer.

White Vegan Cake

Ingredients:

1-1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
2 tsp vanilla
Egg replacer equivalent to 1 egg, beaten

Preparation:

Preheat oven to 350°F (175°C). Grease a cake pan. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes. Bake for 30 minutes in cake pan, or until a toothpick inserted in center of cake comes out dry.

Chocolate Cake

Ingredients:

1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar

Preparation:

Preheat oven to 375°F (190°C). Use a small brownie-size pan(no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in — immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.

Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)

Applesauce Spice Cake

Ingredients:

1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1-3/4 cup flour (whole wheat pastry flour is good)
2 tsp ginger (optional)

Preparation:

Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick 8 x 8-inch baking panor one sprayed with a non-stick spray, in a 350° F (175°C) oven, for 30 to 45 minutes, or until it tests done.

The optional ginger makes an acceptable gingerbread. You can also leave out the ginger and add 3 or 4 tablespoons of cocoa to make a tasty but not very sweet or rich chocolate cake.

Lemon Tofu Cheesecake

Ingredients:

Crust:

2 cups graham crackers
1/4 cup maple syrup
1/2 tsp almond extract

Filling:

1 lb. firm tofu
1/2 cup sugar
1/4 teaspoon almond exact
1 Tbsp tahini or almond butter
1/2 salt
1 to 2 Tbsp lemon juice
1/2 tsp lemon zest
2 Tbsp cornstarch dissolved in
2 Tbsp soy or rice milk

Preparation:

Crust: Preheat the oven to 350°F (175°C). Crush the crackers and mix them with the syrup and almond extract in a bowl until moistened. Pour into a 9-inch pie plate, press evenly to form a crust and bake for 5 minutes. Cool while preparing filling.

Filling: Blend all ingredients in a food processor or blender until smooth (about 30 seconds). Pour the mixture into the crust and bake until the top is slightly brown, about 30 minutes. Cool and refrigerate until thoroughly chilled, about 2 hours.

Vegan Cake

Ingredients:

1-1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp vanilla
1/2 tsp salt
1/3 cup oil
1 tsp white vinegar
1 tsp baking soda
1 cup cold water

Preparation:

Mix all ingredients together until smooth. Grease and flour a loaf pan, and bake for 45 minutes at 350° (175°C). You can also add chocolate chips and/or nuts.

Great Vegan Cake

Ingredients:

1-1/2 cups flour
1/2 cup oil
1 cup sugar
1-1/2 tsp baking soda
1/4 tsp salt
1 scant cup soy milk/rice milk/water

Preparation:

Mix ingredients and bake at 375°F (190° C) for 30 minutes in a greased pan.

Variations:

Sweet and Light Lemon Cake:
add 1/4 cup of lemon juice in place of 1-4 cup of the water/soy milk/rice milk

Orange Cake:
add 1 cup orange juice instead of the liquid and cut back sugar to half a cup

Torte:
cut 1 or 2 apples into slices and lay them on top. You can sprinkle with cinnamon and/or sugar if you like.

Carrot Cake - Without Eggs

Ingredients:

2 c. finely grated carrots
juice of 1 large orange
2 tsp. vanilla extract
1/4 c. light olive oil
1 c. honey, (melt in microwave 30 seconds)
1/2 c. crushed pineapple
1 1/2 c. all-purpose flour
1 c. whole-wheat pastry flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground allspice
3/4 c. walnuts, chopped

Directions:

* Preheat oven to 350 degrees.

* Mix together the first 6 ingredients.

* In a separate bowl, mix together remaining dry ingredients.

* Add the dry ingredients into the wet ones, just until blended.

* Bake in a 8-inch square pan for 50-60 minutes until done. (Insert the tip of a knife into the center of the cake and make sure it comes out clean.)

* Remove cake from the oven and let cool slightly before turning out onto a cake plate.

* Frost if desired.

Makes 9 servings

Per serving:
Calories 375
Fat 12.5g
Protein 7g
Carbs 63g
Cholesterol 0mg
Sodium 291mg
Fiber 5g

Here's a refined recipe for Sakhinalu, a traditional snack from the Telangana region, typically made during the Sankrathi festival.

Sakhinalu Recipe

Ingredients:

• 8 cups of rice (preferably old rice)
• 1/2 cup ajwain seeds (oma, vaamu)
• 1 cup sesame seeds (nuvvulu)
• Salt (to taste)
• Oil (for deep frying)

Preparation Method:

1. Soaking the Rice:
• Soak the rice in enough water for about 3-4 hours.
2. Drying the Rice:
• Drain the water using a mesh or colander.
• Leave the rice in the mesh for about 3 hours to dry. The rice should be damp but not wet.
3. Making Rice Flour:
• Grind the dried rice in a grinder to make a fine powder.
4. Roasting the Sesame Seeds:
• Lightly roast the sesame seeds on a low flame until they turn slightly golden and release a nutty aroma. Let them cool.
5. Preparing the Dough:
• In a large mixing bowl, combine the rice flour, roasted sesame seeds, ajwain seeds, and salt.
• Gradually add water to the mixture, kneading it to form a smooth dough similar to chapati dough. The dough should be firm but pliable.
6. Shaping the Sakhinalu:
• Take small portions of the dough and shape them into small balls.
• On a plastic sheet or a clean cloth, press each ball and roll it into thin, circular coils or spirals. You can use your hands to form the coils or use a piping bag with a small nozzle.
• Ensure the coils are uniform in thickness for even frying.
7. Frying the Sakhinalu:
• Heat oil in a deep frying pan or kadai over medium heat.
• Once the oil is hot, gently slide the shaped sakhinalu into the oil.
• Fry them until they turn golden brown and crispy, flipping occasionally for even cooking.
• Remove the fried sakhinalu with a slotted spoon and drain on paper towels to remove excess oil.
8. Serving:
• Allow the sakhinalu to cool completely before storing them in an airtight container.
• Serve as a crunchy snack.

Tips:

• Ensure the rice is dried well before grinding to get a fine powder.
• While shaping the sakhinalu, if the dough dries out, sprinkle a little water to keep it pliable.
• Fry the sakhinalu on medium heat to ensure they cook through without burning.

Enjoy making and eating these traditional Telangana snacks!

Vegetable Biryani Recipe

Ingredients :  

Basmati Rice             1 cup

Onions medium size       1 NO cut lengthwise

Tomatoes Big             1 No cut lengthwise

Carrots                  1/4 cup cut into matchsticks 

Beans                    1/4 cup cut lengthwise

Peas                     1/4 cup

Potato Big               1 No cut lengthwise

Ginger-garlic paste      1 tbsp

Pudina(Fresh Mint)       1/2 of small Bunch 

Coriander Leaves         1/2 of small Bunch

Yogurt                   1/4 cup

salt & chilli powder     Acc to taste.

Dhania Powder            1 Tbsp.

lemon Juice              1 Tbsp

Oil                      2 Tbsp Saffron(optional)        few strands soaked in warm milk.

Method: 

Cook Rice seperately & Cool.
Wash All the veges except Onions & tomatoes.
Marinate the same with Yogurt & ginger-garlic paste
for about an hour.

Heat a fry-pan with Oil , add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania
Powder.

Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron , rice & mix gently .Adjust the seasoning.

Cover & let it sit for a few minutes before serving.

If having an Oven facility Bake the rice in the oven for 30 minutes before serving.