May 2020 - The Pretty City Girl | Indian Travel & Lifestyle Blog

The Eggless Mango Cake Recipe with two layers was my first attempt at a mango layered cake using whipped cream and decoration. Rather, it was my first fruit cake too.

I was determined on making a professional cake using the correct ingredients and wished for a taste other than the regular cocoa powder + vanilla essence flavour. Since it is the mango season and quarantine period, we have ample of time plus a lot of mangoes too. For this recipe, I used six mangoes including those for the cake, the mango pudding and the decoration.

I was surprised at how delicious the Eggless Mango Cake tasted with its mango pudding and creamy whipped cream. I absolutely loved the way it tasted and the fact that I made one kilogram of it at once makes me proud and happy!

If you liked the Eggless Mango Cake Recipe, you'll also enjoy other recipes –

EGGLESS MANGO CAKE RECIPE

Servings: 1 kg
Type: Vegetarian

INGREDIENTS

(1 cup = 200 ml)

For the cake

Dry ingredients

3 cups all-purpose flour (maida)

2 tbsp cornflour

Pinch of salt

3 tsp baking powder

1 tsp baking soda

Wet ingredients

4 tsp lemon juice

1/2 cup unsalted butter, melted

1 cup sugar, granulated

2 cups fresh thick mango pulp

1 cup milk, at room temperature

Interested to make the Eggless Mango Cake Recipe? Pin it for later!

For the mango pudding

1 cup fresh mango pulp

1 cup water

4 tsp lemon juice

4 tbsp sugar

2 tbsp cornflour

1/2 tsp vanilla essence

Extras

Whipped cream

1 mango, diced

PROCEDURE

For the cake

1. For making Eggless Mango Cake, firstly, in a large mixing bowl, sift all the dry ingredients and keep aside.

2. In another mixing bowl, whip all the wet ingredients until the sugar is melted and there are no lumps left.

3. Pour the wet mixture on top of dry mixture and whip thoroughly.

4. Meanwhile, preheat oven at 180 degrees.

5. Grease the 1 kg baking pan with butter and dust some flour on it.

6. Pour the Eggless Mango Cake batter in the baking pan and bake for 30 minutes at 180 degrees.

7. Insert a fork lightly to check whether the cake is baked from inside, if not, bake for a few minutes more.

For the mango pudding

8. Meanwhile, as our Eggless Mango Cake is getting baked, whip all the ingredients mentioned under 'for mango pudding' ingredients.

9. After whipping, cook the mixture for 10-15 minutes on low flame or until the pudding is thickened. Keep aside.

10. The Eggless Mango Cake should be baked by then. Allow it to cool for 15-20 minutes.
(You may want to turn it upside down to fasten this procedure.)
11. Slice the cake horizontally from the mid to get two different layers.

12. Let the layers cool from inside.

13. Once the layers are cooled, take half of the mango pudding and spread it on top of the bottom layer.

14. Spread whipping cream on top of the mango pudding (like in the above picture).

15. Place the top layer on the bottom layer carefully.

16. Smear the leftover mango pudding on the top and decorate using whipped cream and chopped mango pieces.

17. Your Eggless Mango Cake is ready!

18. Refrigerate for 3 hours before you eat it and your Eggless Mango Cake Recipe is all yours!

May 24, 2020 No comments

The Whole Wheat Nankhatai Using Ghee Residue Recipe has a sour and sweet taste with a flavour of wheat that makes your tea time healthy and tasty.

If you make ghee at home, you'll know what a ghee residue (or tupachi beri) is. It's the brownish red residue you get after boiling butter (makkhan/loni) in the process of making ghee. A lot of people usually eat the ghee residue with sugar but if you want to experiment, then you should try the Whole Wheat Nankhatai Using Ghee Residue Recipe.

The procedure of making these nankhatai is super easy! Just knead a dough using all the ingredients, make flat balls and bake them in oven.

If you liked the Whole Wheat Nankhatai Using Ghee Residue Recipe, you'll also like –

WHOLE WHEAT NANKHATAI USING GHEE RESIDUE

INGREDIENTS
4 small cups wheat flour
2 small cups sugar, grounded
9 tbsp ghee
8 tbsp curd
4 tbsp gram flour
1 tsp soda
Pinch of salt
1 small cup ghee residue (tupachi beri)

PROCEDURE

1. For making Whole Wheat Nankhatai Using Ghee Residue, firstly, grind the ghee residue in a mixer and keep aside.

2. In a large mixing bowl, add all the ingredients (including the ghee residue) and knead a dough.

(The consistency should be soft and moist.)

3. Meanwhile, preheat the oven on 180 degrees.

4. Make small balls of the dough and flatten them to give shape to your Whole Wheat Nankhatai Using Ghee Residue.

5. Grease the baking tray with ghee and place the Whole Wheat Nankhatai Using Ghee Residue on the it.

(You can leave about half centimetre gap between each nankhatai.)

6. Bake the Whole Wheat Nankhatai Using Ghee Residue on 180 degrees for 30 minutes.

(NOTE: After baking, you might find the nankhatai slightly soft and unbaked from the mid. Please allow the nankhatai to completely cool down or until it turns hard. Another method is to store in the fridge for 10-15 minutes after they're cooled down.)

7. Serve the Whole Wheat Nankhatai Using Ghee Residue with masala tea and enjoy your high-tea time!

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May 17, 2020 No comments

The Macaroni Red Sauce Pasta Recipe is a perfect tangy Italian dish and is quite easy to make and suitable for kids as well as adults.

The most essential ingredient for making it, after the macaroni, are the tomatoes. The more the red sauce you make, the better your pasta tastes. After tomatoes, next are your seasonings such as garlic, salt, oregano, chilli flakes, black pepper, and mixed herbs as they are crucial in determining the taste. Unfortunately, I did not have chilli flakes this time around, so I crushed red Kashmiri chillies and used them instead.

The last time I'd made the Macaroni Red Sauce Pasta Recipe, I remember, the sauce wasn't sufficient and the pasta seemed undercooked too. Which is why when I was making it this time, I made sure the sauce is sufficient. It is recommended to consume this as soon as it is made or else the sauce gets absorbed in the macaroni and overall, the dish becomes thick and tasteless.

If you liked Macaroni Red Sauce Pasta Recipe, you might also like

Time required: 1.5 hours

Serves: 4

Type: Vegetarian

Interested to make the Macaroni Red Sauce Pasta Recipe? Pin it for later!

INGREDIENTS
For Macaroni Red Sauce Pasta
400 gm macaroni
7 medium-large tomatoes, diced
2 medium onions, finely chopped
1 large capsicum, finely chopped
1 garlic (15-20 garlic flakes), finely chopped
Mixed herbs
Chilli flakes
2 tbsp tomato ketchup
Salt
Sugar
Black pepper
Red chilli powder
Oil
Cheese (optional)

MACARONI RED SAUCE PASTA RECIPE

1. To make macaroni red sauce pasta, firstly, in a vessel, add 400 gm pasta and water. Add salt and oil. Give it a boil until the macaroni is cooked.

(The macaroni should be sturdy yet cooked; it shouldn't be mushy.)

2. In a large pan, add oil and fry garlic on a medium flame.

(The garlic should be cooked and not turned brown.)

3. Add onions and salt. Sauté until the rawness of onions is gone.

4. Add capsicum and other desired vegetables. Sauté.

(If you're adding any more veggies than mentioned under the ingredients, add one more tomato to the recipe.)

5. Meanwhile, in a large mixer vessel, grind diced tomatoes, 2 tbsp water, pinch of salt, and 1/2 tbsp sugar.

6. Add the tomato puree to the pan. Add seasoning such as mixed herbs, salt, chilli flakes, black pepper, and tomato ketchup. Let it boil on medium flame until the sauce is thickened.

7. Check for the taste and add red chilli powder, salt, and other seasoning if desired.

(NOTE: If you think the sauce is insufficient for the pasta, make more tomato puree.)

8. Turn off the stove and add cooked macaroni to make the Macaroni Red Sauce Pasta. Mix well using a spatula.

(You may want to separate the macaroni from each other using your hands.)

9. Depending on the thickness, add 2 tbsp water and seasoning if required.

10. For additional taste, add 2-3 mint leaves and give it a mix.

11. Your Macaroni Red Sauce Pasta is ready! Serve it with homemade garlic bread using bread slices.

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GARLIC BREAD RECIPE USING BREAD SLICES

INGREDIENTS

For garlic bread
Bread slices
Butter
Garlic flakes
Cheese
Salt
Oregano
Chilli flakes

1. Cut the bread slices into two each.
2. In a small mixer vessel, grind butter, 2 tsp water, garlic flakes, and salt.
3. Apply this butter-garlic spread on one side of the bread and grate cheese on top.
4. Sprinkle chilli flakes and oregano.

5. Take a baking tray and grease it with butter.
6. Place the garlic bread carefully and bake on 'convection mode' of the microwave oven on 180 degrees for 8-10 minutes.
(The garlic bread will turn into a garlic bread toast.)
7. Later, microwave for a minute.
8. Your garlic bread recipe using bread slices is ready! Serve with Macaroni Red Sauce Pasta.

May 16, 2020 No comments

The Eggless Banana Cake Recipe Without Oven is simple and a great way to utilise overripe bananas that you don't want to throw away.

The best thing about this recipe is that it uses no oven and no eggs so it's ideal for any type of eater. You can make it in a cooker or a large vessel like the idli vessel. It's an economical recipe as if you try to make it in an oven, you have to bake for 60 minutes, which is too much, if you ask me!

I absolutely loved the Eggless Banana Cake Recipe Without Oven and so did my family. Its natural sweet ingredients such as honey and bananas make it a good fit for people running away from sugar. And yeah, it is not extremely sweet, which again is an advantage.

If you like Eggless Banana Cake Recipe Without Oven then you must try my other recipes

1. Eggless Chocolate Nankhatai recipe

2. Whole Wheat Eggless Chocolate Chip Cookies (using jaggery & ghee) recipe

3. The Best Brownie Recipe (contains eggs)

Preparation time: 20 minutes
Baking time: 40 minutes
Freezing time: 15 minutes (optional)
Type: Vegetarian

Interested to make the Eggless Banana Cake Recipe Without Oven? Pin it for later!

INGREDIENTS
4 overripe bananas
Cocoa powder (optional)
1/2 cup sugar
1 tbsp raw honey (optional)
1/4 cup ghee
2 tsp vanilla extract
2 1/2 cups all purpose flour (maida)
2 tsp baking powder
1 tsp baking soda
1/4 cup milk
1/4 cup curd
Almonds, chopped (optional)
Choco chips (optional)

EGGLESS BANANA CAKE RECIPE PROCEDURE

1. To start making the Eggless Banana Cake Recipe Without Oven, in a mixing bowl, add overripe bananas and mash them using a fork.

2. To it, add sugar, ghee, vanilla extract, honey, milk, and curd. Stir using a wooden spatula or a silicon spatula.

3. Add baking powder, baking soda, and almonds. Whisk.

4. Add the all purpose flour and cocoa powder. Whisk well to make the Eggless Banana Cake batter. Keep aside.

5. In an idli vessel or a cooker, fill 2-inch of water. Place a trivet/dish at the bottom.

6. Grease an aluminium vessel with ghee and dust some flour on it.

7. Pour the Eggless Banana Cake batter into the aluminium vessel and flatten it using hands or a spatula.

8. Sprinkle toppings of your choice. I added chocolate chips and chopped almonds.

9. Place the vessel carefully inside the idli vessel/cooker.

(NOTE: Make sure that the water does not go inside the cake batter while it gets cooked. Do not go overboard with the water.)

10. Cover the idli vessel/cooker with a lid but without any weight.

11. Bake the Eggless Banana Cake for 40 minutes on high heat.

12. After 40 minutes, check whether the cake is baked.

(You may want to insert a knife to see whether it is baked well from the inside too. It is totally okay to get a slightly moist knife.)

13. Take out the Eggless Banana Cake from the idli vessel/cooker immediately after baking.

14. Refrigerate overnight for best results or a minimum of 15 minutes.

15. Serve alongside tea.

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May 13, 2020 No comments

This lockdown period, we made almost every recipe we love as a family. But there were still a few recipes left such as pizza, ragda pattice, kutchi dabeli etc.

Making pizzas at home is a fancy affair but due to the ongoing pandemic, I found it hard to trust the pizza base from a local bakery, which is precisely why we procrastinated making pizzas. However, I thought I should try making the whole wheat pizza base without yeast without oven recipe and surprise my homies of what we can do together as a family. While I gathered ingredients and made pizzas, my dad (with his muscle power) helped me knead the dough.

The best part is that most of the ingredients such as wheat flour, curd, tomato ketchup, tomatoes, onions etc. can be found at home at any given time so you can make the whole wheat pizza base frequently!

INGREDIENTS

For whole wheat pizza base:
(makes seven 9-inch pizzas)
6 cups wheat flour
9 tbsp sour curd
3 tbsp + 3 tbsp cooking oil
Salt
3 tsp baking soda
3 tsp sugar
Water

For pizza toppings:
2 medium onions, cut in petals
2 small tomatoes, deseeded and diced
1 capsicum, deseeded and diced
1 cup corn
3/4 cup mushroom, sliced
200 g paneer, diced
Processed cheese cubes (1 cheese cube per pizza)
Tomato ketchup/marinara sauce/pizza sauce
Salt
Oregano
Chilli flakes
Black pepper
Oil

WHOLE WHEAT PIZZA BASE WITHOUT YEAST WITHOUT OVEN RECIPE

1. In a large mixing bowl, take wheat and add salt, sugar, and baking soda. Mix lightly.

2. Make a hole in middle and add oil. Mix and add curd.

3. Finally, make a dough using water. Add more oil and water if needed.

Note: The consistency should be on the softer side or else the base would turn out thick after baking.

4. Cover the dough and let it ferment for 30-35 minutes.

5. Meanwhile, cut all the vegetables and keep them aside.

6. Take out the cover and punch slowly in the middle of the dough to release air.

7. Make equal balls of the dough. (You should be able to make 6-7 balls with the measurements we've taken.)

Whole Wheat Pizza Base Without Oven Recipe

8. Meanwhile, take a large kadhai and add salt to it. Place a cooker dish on top of the salt. (You can use sand instead of salt.)

9. Cover the kadhai with a lid and preheat on medium flame for 10-12 minutes.

10. Now back to the dough. Using a rolling pin, flatten the ball and pierce using a fork to avoid fluffing of the base. Your whole wheat pizza base without yeast without oven is halfway done!

11. Transfer the pizza base to a plate. (Ensure the plate fits well in the kadhai beforehand.)

12. Grease the pizza base with oil and smear some tomato ketchup/marinara sauce/pizza sauce.

13. Grate some cheese and evenly sprinkle all over the sauce.

14. Add vegetables of your choice.

15. Grate cheese and sprinkle it all over the pizza.
16. Sprinkle salt, oregano, chilli flakes, black pepper.
17. Pour some oil to maintain moisture.

18. Take off the lid from the kadhai and place the pizza along with the plate on the dish.
19. Cover the kadhai with the lid and bake on medium flame for 10-12 minutes.

20. After 12 minutes, check if the pizza is baked. The cheese should melt and the sides should turn brownish. Lift the pizza using a flat spatula to check if the base is sturdy enough. (Keep for 5 minutes more if the pizza doesn't appear baked.)

21. And your whole wheat pizza from the scratch is ready!

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Continue reading:

May 01, 2020 3 comments

EGGLESS MANGO CAKE RECIPE

WHOLE WHEAT NANKHATAI USING GHEE RESIDUE

MACARONI RED SAUCE PASTA RECIPE

GARLIC BREAD RECIPE USING BREAD SLICES

EGGLESS BANANA CAKE RECIPE PROCEDURE

WHOLE WHEAT PIZZA BASE WITHOUT YEAST WITHOUT OVEN RECIPE

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