Basic Egg less Cup cakes and Variations

Basic Egg less Cup cakes    

Ingredients

1 cup All purpose Flour 

1/2 cup Powder Sugar

1/4 tsp Salt

1 tsp Baking powder 

1/2 tsp Baking soda 

1/2 cup Oil

2 tsp Vanilla extract

1 cup Milk + 1 tbsp Vinegar ( Mix)

    OR 

1/2 cup Curd + 1/2 cup Milk ( Mix )

Method

In a large bowl sift together the flour, baking powder, baking soda and salt. Keep it aside. Take oil and sugar. Beat it well till the sugar in cooperates with the oil. Add vanilla essence and Milk vinegar OR Milk Curd. Beat it once more. Add the flour mix 1/2 cup  at a time and beat it until  you get a thick batter. If the batter is too thick then add 1 or 2 tbsp milk. The batter should be thick dropping concestency. Arrange the cupcake liners. Fill in 2/3 rd of the cup cake liners. Bake at 180 degrees for 25 minutes or till done. Insert a toothpick and if it comes out clean it is done. Cool the cupcake completely and frost with  favorite frosting.

    

For Frosting

Ingredients 

2 cups Heavy whipping Cream 

2 tbsp powder Sugar

1 tsp Vanilla essence

Method 

In a mixing bowl add all the frosting ingredients. Whip the cream till a peak is form. Using a piping bag and different nozzles  decorate the cupcakes.

   Variations in cup cakes

For Red velvet add 1 tbsp Coco powder and red colour in the batter and frost with cream cheese frosting.            

For chocolate cupcakes reduce 2 tbsp of all purpose flour and add 2 tbsp of chocolate powder 

Soy milk, almond milk or coconut milk in the place of milk can be used in the recipe for vegan option.

For lemon cupcakes add 1 tbsp orange or lemon zest and 2 tsp lemon essence 1tbsp lemon juice to get the zesty aroma. Frost it with butter cream  lemon frosting.

Cinnamon can be add  to make it cinnamony and frost with chocolate ganache.

Chocolate chips or frozen berries can be added to make it chocolate chip cupcake or berry cupcakes. Frost it with cream cheese frosting.

 

Strawberry orange garlicky jelly

Strawberry orange garlicky jelly........ Super delicious that the jelly vanished in no time...

Since I try to grow most of the herbs and some veges at home.... It becomes very useful when required. Here I have used small oranges which had grown in my balcony pot.
Ingredients
8 to 10 strawberries
4 small oranges and 1 big orange Or 2 big oranges
1/2 lime juice
1/2 tsp garlic
1/2 tsp salt
Sugar as per the measurement of the juice
Method
Crush the strawberries and oranges and strain the juice out. In a vessel add all the above ingredients and on a medium flame start to cook the jelly stirring it constantly. Bring the jelly to a full boil for 10 minutes. To test take 1/2 cup water and pour a drop of jelly in the water. If it spreads then the jelly is not ready. Once ready the jelly droplet will retain its shape once dropped in the water. Remove the jelly from the gas and pour the jelly in a clean glass jar. Once the jelly cools down then keep it in the fridge till the jelly is over.

Spicy Chilled Tangy Jellos

Spicy Chilled Tangy Jellos
Just pop one and believe me it scrumptious. Have one and ye dil mange mor..

Ingredients
3  big rip tomatoes
1/2 lime juice
2 tbsp sugar
1/4 tsp salt
1/4 tsp black salt
2 pinches of paprika
2 to 3 drizzles of  tobasco sauce
10 to 12 mint leaves cut in to thin strips
1 tsp veg gelatine
1/4 cup water hot water

Method
Crush the tomatoes in a grinder. Strain the plup and pour the juice of the tomatoes in a pot. Cook the juice on a low flame. Add sugar and both the type of salts. Once sugar dissolves switch of the gas. Add the gelatine in water and dissolve it. Add the gelatine to the juice. Add all the remaining ingredients to the juice and stir it well. Take any silicon mould and set it for some till and have it chill....

Konkani style Crabs gravy (Kurle Ambat)

Konkani style Crabs gravy (Kurle Ambat)
Ingredients
8 Crabs
2 Onions sliced
2 Garlic cloves crushed
Few Curry leaves
1/2 tsp Mustard seeds
1 cup fresh Coconut
1/2 tsp a Turmeric powder
2 tsp Coriander seeds
5 Red dry chillies
1/2 tsp Tamarind pulp
2 tbsp Oil
Salt to taste
1 tbsp Coriander leaves chopped

Method
Clean the crabs. Slightly crush the legs with pestle. Dry roast coriander seeds and red chillies. Grind them with coconut, turmeric powder, garlic and tamarind to a smooth paste. Heat the oil, add mustard seeds and curry leaves. Let the mustard seed crackle. Add onions and fry it till it is slightly brownish in colour. Add ground masala, salt and cook for 2-3 min. Now add the crabs and cook for around 12-15min. Serve hot with rice.

Crab Rasam

Crab Rasam

Rasam masala to grind

Ingredients 

2 tsp Coriander seeds 

1 tsp Pepper corns

1 tsp Cumin seeds 
1 tsp Fennel seeds 

2 Dry red chillies 

1/2 Onion chopped 
4 Garlic cloves 

Method 

Roast the Spices. Add onion, garlic and roast Spices in a grinder. Grinde the masala in to paste. 

To make Crab Rasam

Ingredients

8 Crab legs

6 Crab Shell

1 chopped Tomato

2 Garlic crushed

1 Onion chopped

1/4 tsp Mustard seeds

Few Curry leaves

Salt to taste

1 tbsp Oil

1/2 tsp Tamarind paste

1/2 tsp  Turmeric Powder

 1 tbsp chopped Coriander Leaves

Method

Take a pot. Add the crab shell, legs and 4 cups of water. Let it boil for 10 minutes, take out the crab shells and discard it. Then add salt, turmeric powder, tamarind paste and masala paste. Let it boil. Meanwhile in a pan pour oil, add the mustard seeds and curry leaves and let it crackle. Add the chopped onions and tomato and garlic and sort for about 2 to 4 minutes. Add the seasoning to the rasam and let it boil for 10 minutes or the rasam has cooked. Sprinkle coriander leaves for garnishing.