Tuesday, October 28, 2014

Eggless Vanilla Cupcakes With Flaxseeds, Without Yogurt And Condense Milk

Good news everyone. I am happy to share that post of Sprouts Paratha is featured in Indus Ladies Kids' Lunch Box Recipes Ebook. There are 100 recipes in the book be it- sandwiches, parathas, pasta or healthy substitutes . You can download this ebook free of cost, here is the link http://www.indusladies.com/food/kids-lunch-box-recipes/

It’s always overwhelming to be appreciated or to see your blog’s recipes being published on another platforms-isn't it? And when such accomplishments happens a sweet celebration is a must.  This time it is Eggless Vanilla Cupcakes With Flaxseeds. Yum!!

Before I move ahead do take a look at my other eggless bakes:
Eggless Almond Chocolate Cake (without condensed milk and yogurt)

Today’s recipe is more royal and rich, more elegant and classy. It happened 2 weeks back when I laid my eyes on this square cupcake moulds  and these liners from wilton- oh it was an instant love. If you like new shapes and designs then buying these moulds is a good idea- a great alternative to old round cupcakes. Next, I used flaxseeds as eggs substitutes in this recipe and oh my god (very loudly) why dint I do that before.

Flax seeds are economical, easy, quick and very healthy. Those of you who are vegans, vegetarians or just don’t like the egg smell in the cakes then you have to try and use flaxseeds meal. If you want to know more about it read How to make flaxseeds as egg replacer in the bakes and how to include flaxseeds in the Indian diet.

3/4 Cup - All purpose flour/Maida
3/4 Cup - Milk
1 tablespoon - Flax Seed Meal (see notes)
3/4 cup - Sugar
1/4 teaspoon - Baking soda
1/2 teaspoon - Baking Powder
1/8 teaspoon - Salt
1 tablespoon - Oil
2 teaspoons - Vanilla Extract

Mix one tablespoons of flax seeds powder with 3 tablespoons of water. Let it stand for 10 minutes. The mixture will become thick paste.
Preheat the oven at 180C and line the cupcake moulds with cupcake liners.
Mix all the dry ingredients together- all purpose flour, baking powder, baking soda and salt.
In a larger bowl, mix the oil, sugar, flax seed-water mixture and vanilla extract. Mix for 5-8 minutes.
Slowly sieve the dry ingredients mixture with the wet mixture and beat alternating the milk. 
Fill the cupcakes liner with the batter and bake till 35-40 minutes or till toothpick inserted in the center comes out clean.
Let the pan sit on the rack for 10 minutes and let the cake cool down completely before frosting.

Flaxseed is commonly known as Alsi (Gujrati, Hindi Punjabi), Jawas (Marathi), Tishi (Bengali) and Agasi (Kannada).
I buy the milled ones- but do check the label, you must buy good quality ones. I use this organic Linwoods Organic Flaxhttp://ir-na.amazon-adsystem.com/e/ir?t=mertum-20&l=as2&o=1&a=B001QWXG52.
If you want square moulds in India you can buy from here.

Serving suggestions:
Just dust some icing sugar and serve plain.

Monday, October 27, 2014

Sukha Kala Channa Massala, Black Chickpeas Curry

October and Diwali all gone- time is actually flying and I am saying this in my every post these days. I had so much to do- four assignments to be complete, prepare for two parties, and also keep my spirits and energy high for Diwali. We had one social gathering before karva chauth-the one I mentioned here. The other party was yesterday, it was a mix of Diwali and baby shower-I will post about it soon. Finally all is done and I am so elated that all went well. Everyone enjoyed, loved the food and finally me and my husband can take a sigh of relief. Even though I want to talk so much and share about these days with you all but I rather rest and have a cup of green tea, read a book and count my days to go to India- oh yes I am flying to India on 24th.

This post has been lying in the drafts since months because somewhere I was not satisfied with pictures I clicked. After a lot of hesitation and confusion I finally decided to publish this because it’s a great recipe and I want you all to try it-period!!  I have made channa massala before using chickpeas or chola, but trust me black/kala channa is much better.

Kala channa is very nutritious- rich in carbohydrates, dietary fibre, minerals, iron and vitamins. You can make kala channe ki chaat or use in tomato gravy to prepare the curry. But Sukha Kala Channa Massala is one recipe that you MUST try. The consistency is semi liquid which is why each channa is covered with the spices- giving it ‘to die for’ flavours.

There is sharp taste of garlic and ginger followed my peppery tang of onions, everything finally smothered in handful of spices and blend of tomato puree. Homemade garam massala is must in this recipe as it gives the aromatic climax to the curry.

Black Chickpea/kala channa1 cup, soaked
Onion/pyaz- 1
Tomato/tamatar 2
Cumin seeds/jeera-1 teaspoon
Ginger/adrak-1 inch
Green chillies/hari mirch-2
Garlic/lehsun- 3 cloves
Turmeric powder/haldi-1 teaspoon
Red chili powder/lal mirch-2 teaspoon
Coriander powder/dhaniya-1 tablespoon
Aseofetida/hing-1/4 teaspoon
Garam Massala-1 teaspoon
Oil- 1 tablespoon
Lemon juice-1 tablespoon
Chopped coriander leaves-2 tablespoon
Salt to taste

  1. Soak black chickpeas overnight. Next day strain the water and cook in pressure cooker with 4cups of water and salt for 4 whistels. Strain the water from the cooked chickpeas. Keep 1 cup of water aside.
  2. In the ginder make a paste of ginger, garlic and green chillies.  Also puree tomatoes. Keep aside. Chop onions roughly.
  3. Heat oil in a pan and aseofetida in it. Next add in cumin seeds and let it crackle.
  4. Mix in ginger garlic and green chilli paste and let it cook on slow heat till raw smell of onions fades.
  5. Throw in chopped onions with 1/2 cup of water. Cook till onions are soft.
  6. Mix tomato puree, coriander powder, turmeric, red chilli powder, garam massala, salt and half cup of water. Mix and cook it covered for 8 minutes.
  7. Throw in cooked chickpeas with the water and cook it covered for 8 minutes. Remove the lid and cook again for 5 minutes of till the consistency in semi liquid.
  8. Mix in lemon juice and chopped coriander leaves.

Serving suggestions:
Serve hot with palak puri, kulchas or any parathas.
It is a great recipe for lunch box.