Eggless Red Velvet Minions cupcake - without condensed milk

Ingredients :
Flour - 1 cup
Corn starch - 2 tbsp
Powdered sugar - 3/4 cup
Butter - 1/4 cup , @ room temperature
Baking powder - 1/2 tsp
Salt - 1/4 tsp
Buttermilk - 3/4 cup
Red food color - as required
Vanilla - 1/2 tsp
Baking soda - 1/2 tsp
Cocoa powder - 2 tbsp

Note : Buttermilk can be prepared with 3/4 cup milk with 1 tbsp vinegar

Preparation :

• Sieve all the dry ingredients - flour , corn starch , baking powder , baking soda , salt , cocoa powder.
• Beat butter and sugar until creamy and fluffy.
• Add vanilla to butter mixture and beat again.
• Add the dry ingredients little by little and combine them well. 
• Next add the buttermilk and required amount of red food color. Combine them only until just incorporated.
• Pour in the batter into the cupcake liners and bake them in preheated oven @ 180'C for about 15 to 20 mins.

Eggless Banana Choco Chip Muffins

Ingredients :
Whole wheat Flour - 1 cup
Brown sugar - 3/4 cup
Banana - 1
Milk - 1/2 cup
Vanilla essence - 1/2 tsp
Oil - 1/3 cup - 1 tbsp
Baking soda - 1/2 tsp
Black Raisins - 2 tbsp
Choco Chips - 1/4 cup
Vinegar - 1 tsp

Preparation :

• Preheat the oven @ 200'C for 10 mins.
• Add vinegar to milk. Keep it aside for 5 mins.
• In a bowl , take flour , powdered sugar , baking soda and combine them well.
• Mash banana using back side of the fork.
• Add the mashed banana to milk mixture along with vanilla , oil.
• Finally combine both wet and dry ingredients together.
• Pour in the batter into muffin liners and bake for 18 to 20 mins @ 190'C.

Note :
I used chopped walnut on top of the batter before baking.

Eggless Chocolaty Choco chip cookies

Ingredients :
Flour - 3/4 cup
Butter - 1/4 cup
Chocolate chip - 3/4 cup
Baking soda - 1/2 tsp
Buttermilk - 1/2 cup
Cocoa powder - 2 tbsp
Salt - 1/4 tsp
Sugar - 15 tsp
Vanilla extract - 1/2 tsp

Preparation :

• Preheat the oven @180'C for 10 mins.
• Sieve flour , with baking soda , salt, cocoa powder into a bowl .
• Add butter and mix lightly.
• Add sugar,vanilla essence,chocolate chips and buttermilk and mix into a batter of thick yet dropping consistency.
• Drop spoonful of the batter onto the greased tray keeping sufficient distance between each. Place the remaining chocolate chips over each cookie.
• Bake in the preheated oven for about 20 mins.
• Turn them onto a wire rack to cool. Store in air tight container.

Note :
I have used granulated sugar instead of powdered sugar , since i love the texture. If you like to use the powdered sugar , please go ahead.

Eggless Tuity Fruity muffins

Ingredients :
Flour - 3/4 cup
Powdered sugar - 1/2 cup
Oil - 1/4 cup - 1 tbsp
Vinegar - 1 tsp
Vanilla - 1 tsp
Milk - 1/2 cup
Baking soda - 1/2 tsp
Milk powder - 2 tbsp
Mixed tuity fruity - 1/2 cup

Preparation :

• Preheat the oven @200'C for 10 mins.
• Mix vinegar and milk.keep aside for 5 mins
• Sieve dry ingredients - flour , Baking soda , milk powder , powdered sugar and a pinch of salt. This is completely optional. Usually adding a pinch of salt will balance the flavor of sweetness.
• Now combine wet ingredients in another bowl - oil , vanilla , milk mixture. Keep them aside.
• Now take 1 tbsp of dry flour and mix with the dry fruits. This will help the muffins to not have a hole in center .
• Combine both the dry and wet ingredients tohether. Give it a light mix.
• finally add the tuity fruity and now using a spatula fold the batter.
• Pour into the lined muffin cups and bake for 18 mins @ 190'C.

Rigo Jancsi ( Hungarian Chocolate Mousse Cake )

This pastry was our Baking Partner's challenge for this month and as always enjoyed doing each every steps. This takes different stages to have a delicious and yummy chocolate layers of cake filled with Chocolate glaze and silky smooth chocolate mousse. Chocolate lovers will be the die hard fan for this pastry. This is actually a Hungarian dessert and also a romantic love story behind it. Below have given the detailed recipe and enjoy doing it as i did.

Ingredients :
For Chocolate Sponge Cake:
Flour - 2 ½ tbsp
Cocoa powder - 1 tbsp
Butter plus a little extra for greasing - 5 tablespoon
Chopped chocolate - 1/4 cup
Eggs - 3, @ room temperature and separated
Sugar - 3 tbsp
Salt - 1/8 tsp

Chocolate Glaze
Chopped Chocolate - 1/4 cup + 2 tbsp
Butter - 1 tbsp
Light corn syrup - 1 tbsp
Vanilla extract - 1/4 tsp

Chocolate Mousse Filling:
Cocoa powder - 3/4 tbsp
Powdered sugar - 3 tbsp
Chopped Chocolate - 1/4 cup + 2 tbsp
Heavy cream - 3/4 cup + 1 tbsp
Gelatin - 3/4 tsp
Cold water - 1 tbsp
Boiling water - 1 tbsp
Vanilla extract - 1/2 tsp

Apricot Glaze
Apricot jam - 1 tbsp
Water - 1/4 cup

Preparation :

• Preheat the oven @ 180'C.
• Line an 8 inch square pan with parchment paper and brush it with melted butter.
• In a bowl, whisk together the cocoa powder and flour.
• In another bowl, add the chopped chocolate along with butter. Melt them using double boiler or microwave. Melt them till the mixture is smooth and velvety. Set it aside to cool.
• Whip the egg yolks until pale and fluffy.Add half the sugar and whip till well incorporated and the texture should be a dropping consistency.
• Fold in the cooled chocolate-butter mixture.
• Now whip the egg yolks to soft peaks.Add salt and remaining sugar and continue to whisk until we reach the soft peak.
• Combine ⅓ of the egg whites into the egg yolk mixture. Combine them well and gently fold in the rest of the the whites mix in two batches.
• Next fold in the flour-cocoa mixture and pour the batter into the cake pan and bake for 12-15 minutes or till a tooth pick inserted comes out clean.
• Remove the parchment paper from cake and set it to cool.
• While the cake is cooling down, lets start making the chocolate glaze.

Chocolate Glaze:

• For preparing the chocolate glaze , combine all the ingredients except vanilla in a small bowl.
• You can either melt the chocolate using double boiler method or by microwave.
• When the chocolate and butter is completely melted, stir in the vanilla.
• Combine them well to have a smooth chocolate glaze.
• If require trim the edges of the sponge cake to have a even size of the cake and then pour the glaze over the cake. Spread them evenly using a spatula.
• Refrigerate the cake for 30-45 minutes for the glaze to set.

Chocolate Mousse filling :

• For preparing the chocolate mousse , firstly add 1 tablespoon cold water to gelatin and let it rest for 5 minutes. Then add 1 tablespoon of boiling water into the gelatin.
• In a small bowl, combine the cocoa powder and the powdered sugar.
• In a separate bowl, melt the chocolate pieces with 1 tablespoon heavy cream using any method of your choice until the consistency is completely smooth.Cool this until warm.
• In a medium sized bowl, pour the heavy whipping cream, vanilla and whip the cream mixture just until soft peaks. Then add cocoa - sugar mixture and combine them well.
• Finally , add the melted chocolate and quickly whisk them until well combined.

Assembly:

• For preparing the apricot glaze mix apricot jam with water.
• Divide the cake into two equal halves.
• Place one cake portion at the bottom and brush the apricot glaze using a pastry brush.
• Spread the chocolate mousse filling as evenly as possible on the cake.
• Place the other half of the cake.When ready to serve,cut into desired size and serve.

Healthy Pizza , with no cheese & no APF / Used Chicken as main ingredient

Ingredients :
For making the base :
Wheat flour - 1 cup
Instant yeast - 1/2 tbsp
Mixed herbs - 1 tbsp
Chili flakes - 2 tsp
Cooking oil - 2 tbsp
Lukewarm water - 1/2 cup
Sugar - 1/2 tsp
Salt - as required

For making toppings:
Onion - 1/4 cup ( chopped,as like we chop for chinese cuisine )
Corn - 1/4 cup ( Blanced )
Chicken tikka ( pieces ) - 1/4 cup
Pineapple cubes - 2 tbsp
Green Bell pepper - 3 tbsp
Oil - for brushing
Mixed herbs - as required

Instant Pizza Sauce :
Tomato ketchup - 2 tbsp
Salt - 1/4 tsp
Garlic paste - 1/8 tsp
Mixed herbs - 1 tsp

Preparation :

• To lukewarm water , add instant dry yeast along with sugar and give it a mix. Keep it aside for 10 mins.
• In a separate bowl , combine wheat flour , salt and mixed herbs.
• Add the yeast mixture to flour and combine them well until just well combined.
• Note : the dough should be a sticky consistency.
• Add oil and knead the dough again and keep aside for an hour or until it becomes double in volume.
• Preheat the oven @180'C for 10 mins.
• With little flour in hand , knead the dough for a minute.
• In the cooking tray , place the rolled dough and prick here and there.
• Bake this for 2 mins @ 180'C
• Now its time to arrange the favorite toppings , apply some pizza sauce ,and add the ingredients of toppings and season with mixed herbs.
• Finally apply some oil on the edges of the base to have a crust.
• Bake for 10 mins @ 190'c.

Eggless Honey Oats Cookies

Ingredients :

Whole Wheat flour - 1/2 cup

Oats - 1 cup

Baking powder - 1/2 tsp

Baking soda - 1/4 tsp

Granulated sugar - 1/4 cup

Brown sugar - 1/4 cup

Raisins - 4 tbsp

Honey - 1 tbsp

Vanilla essence – 1 tsp

Cinnamon powder - 1/4 tsp

Milk - 2 tbsp

Butter – 4 tbsp

Preparation :

• Preheat the oven for 10 mins @ 180’C
• In a bowl , add flour , oats , baking powder , baking soda , cinnamon powder , raisins and combine them well.
• In a separate bowl , beat butter until foamy.
• Add both sugars and beat them until they are fluffy and light.
• Add honey , vanilla , milk and combine them well.
• Finally add the flour mixture and fold the mixture with spatula.
• Scoop out one tablespoon of this mixture on the parchment lining tray and press them down.
• Bake it for 10 to 12 mins for chewy texture else 15 to 16 mins for crispy texture.