Eggless Tutti-Frutti cake


This is one of the cakes I wanted to bake for a long time. Finally I made it for this Christmas. And this cake is something special. Because for the first time, I am baking it for someone else. Few words about the person to whom I gave this cake-  She is a woman in her early 30’s. 10 yrs back she lost her husband. And all alone she is bringing up her three kids. She works from early morning till night. A lot to learn from her.Can you guess who is she? She is not a CEO or some big personality. She works in my home and other flats in our apartment. I made this cake for her and her children for this Christmas. I got true happiness in baking and giving this to her. Merry Christmas to all!!!


All purpose flour- 1 1/2 cups + 1 tbsp

Tutti -Frutti- 1/2 cup

Raisins- 1 tbsp

Curd- 1 cup

Sugar- 1 cup

Baking powder- 1 1/2 tsp

Baking soda- 1 tsp

Vanilla extract- 1 tsp

Oil- 1/2 cup

Pinch of salt

  • Take tutti-frutti and raisins in a bowl and coat it with a tbsp of All purpose flour or maida.
  • Sift the maida and keep it aside.
  • In another bowl take sugar, curd, soda, baking powder and mix well.
  • Then add oil, vanilla extract, salt to the curd mixture.
  • Add sifted flour in batches.
  • Finally fold in tutti-frutti and mix well
  • Pre-heat the oven.
  • Grease the mould and add the cake batter.
  • Bake it at 180 degree celsius for 50-55 minutes.
  • Insert with toothpick and check if it comes out clean.
  • Cool it in wire rack and then make slices.


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Mawa Pecan Bundt Cake

I had unsweetened khoya which I bought to make some North Indian gravies at home. Also I had some pecans at home. Though pecans resemble walnut, they can be differentiated from walnuts. Pecans are dark brown in colour and oblong shaped. I used these two ingredients and tried to make a cake. Since I had my newly bought bundt mould, I used that to make this cake.


All Purpose flour – 1 1/4 cups

Sugar – 1/2 cup+ 3 tbsp

Khoya/ Mawa(unsweetened) – 1 cup

Milk – 1 1/4 cup

Baking powder – 2 tsp

Baking soda – 1/2 tsp

Pecans – 1/2 cup

Unsalted butter – 1/2 cup

Cardamom powder- 1/4 tsp

  • Bring the khoya|mawa to room temperature.
  • Blend the khoya with milk and butter in a mixie.
  • Sieve the flour with baking soda and baking powder.
  • Add sugar, pecans, cardamom to the khoya milk mixture and blend it well.


  • Now add the blended mixture with the sifted flour .
  • The cake batter is ready to bake.


  • Pre-heat the oven at 180 degree celsius for 5 minutes.
  • Grease the bundt cake pan and transfer this cake mixture to the pan and bake it for 40 minutes or until the inserted toothpick comes out clean.
  • Allow this to cool and after 10 mins carefully invert the pan and take out the cake.


  • Cut it into pieces and serve.



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Eggless Carrot Cake

               I wanted to make something unique, healthy and easy that can be made in a jiffy. I had two options – orange cake / carrot cake. Finally I decided to make carrot cake. This recipe is very easy to make and needs very less time. It has wheat flour and carrots as main ingredients.  I made it one evening and Krish was surprised to see this and we both loved this cake.
Wheat flour – 1 1/4 cups
Curd – 1 cup
Grated carrot – 3/4 cup
Sugar – 3/4 cup
Oil – 1/4 cup + 2tblsp
Baking powder – 1 tsp
Baking soda (Sodium bi carbonate) – 1/2 tsp
Vanilla essence – 1/2 tsp
Salt – A pinch
  • Measure wheat flour, baking powder, baking soda, salt and sieve them in a bowl.
  • Wash, peel and grate the carrot. Keep aside.
  • In another bowl, mix sugar, curd, vanilla essence and oil.
  • Now mix the dry and wet ingredients together.
  • Finally add the grated carrot and mix well with the batter.
  • Now the batter is ready to be poured in the cake pan.


  • Meanwhile pre-heat the oven at 180 degree celsius for 3 minutes. Linen the cake tray with butter paper.
  • Pour the batter in the cake tray till 3/4th of it.
  • Bake the carrot cake for 30 minutes or until a inserted toothpick comes out clean.
  • Cool the cake, and remove it from the cake tray.
  • Store it in the room temperature for 2 days.




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Eggless Whole wheat banana bread using Applesauce

Baking bread and cakes using multigrain flour and whole wheat is always a healthier option than using plain flour/ All purpose flour.  This is my first experiment with wheat flour. I got to know about the applesauce from my Sister-in-law.

Applesauce takes the place of oil and butter in this banana bread recipe. I am very careful saying this because this isn’t a universal rule in the baking world. It requires testing. Oftentimes when applesauce is subbed for butter, you’re left with a very mediocre baked good.  Some recipes just cannot be made without fat. But banana bread is not one of them. In fact, applesauce is a wonderful, healthier ingredient you can work onto a lot of breads and muffins. Again, some testing is often needed before you land on the perfect combination of ingredients.

I made this and gave it to my uncle’s family. They liked it and said that they haven’t tasted a bread  like this. Yes!!! you can feel the aroma of banana while baking and its taste while eating it. Make this and surprise your family.



Ripe Bananas – 4

Whole wheat flour – 1.5 cups

Baking soda- 1/2 tsp

Baking powder – 1 tsp

Sugar/Cane sugar –  1/2 cup

Salt-  A pinch

Vanilla essence – 2 drops

Tuti-fruiti/Walnut – few

Applesauce –  made with 3 apples


Apple – 3

Honey – 1 tsp

Lemon juice- A drop


  • Wash and peel the skin of the apples.(I didn’t peel the skin, since it is healthy).
  • Pressure cook the apples or just cook it in an open pan until it is mushy.
  • Mash it well or grind it to a fine paste.  Add honey and lime juice.
  • Apple sauce is ready to use.


  • Pre-heat the oven at 180 degree celsius. Heat both the top and bottom elements.
  • Wash, peel and cut the bananas. Grind them it to a fine paste with sugar. Transfer them to a bowl.
  • Add applesauce, baking powder, baking soda, salt,  vanilla essence and give a quick mix.
  • Now add the sifted wheat flour and mix well without any lumps.
  • Add the tuti-fruti or chopped walnuts into them. Mix well.
  • Grease the bread pan and add the bread batter into it.  usually while baking normal bread, we fill only half of the bread pan. But here you can almost fill the pan.
  • Now bake in a pre-heated oven at 180 deg C for 45 minutes. The timing varies from oven to oven.  Insert a toothpick and check if it comes out clean. This will help you to know if it is baked or not.
  • After baking, cut it into slices and serve with tea or coffee.

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Italian Butterscotch Rolls

Italian rolls is the first recipe I made using my New OTG.  With a bit of fear and excitement I made this recipe.  This is a simple and easy rolls that can be made in one hour. I thank my friend for teaching me this recipe.  io distributed this rolls to my neighbours and they too loved it. Waiting to experiment more and more with my OTG. Hope you will enjoy this recipe.




All Purpose flour – 1 1/2 cups

Dry yeast – 1 tsp+1/8 tsp (or)

Wet yeast – 2 tsp+ 1/4 tsp

Warm milk- 1/2 cup + 1/8 cup

Sugar – 2 tbsp

Butter- 1 1/2 tbsp

Vanilla  essence- 1/2 tsp

Salt- 1/2 tsp

Raisins/ Tuti-Fruti/Orange marmalade


  • Dissolve the yeast in warm milk. Allow it to mix well.
  • In a bowl add All purpose flour, sugar, salt, butter, Vanilla essence and mix well.
  • Add the yeast mixture and knead it well into a smooth dough.
  • Place the dough in a greased bowl, close the lid and allow it to ferment for 30- 45 minutes.
  • If you check the dough after 30 min, it would have doubled in volume.
  • The dough is ready.

Pastry Cream

All purpose flour – 1/4 cup

Milk – 1 cup

Sugar – 1/4 cup

Butterscotch essence – 1 tsp

Yellow food colour – A pinch

Butter – 1/2 tbsp

Salt – A pinch


  • Mix the flour with half the quantity of milk without lumps. Keep aside.
  • Heat rest of the quantity of milk with sugar, salt, essence and food colour.
  • When it boils, add the flour mixture.
  • Stir continuously in medium flame until it thickens.
  • Allow it to cool.


  • Soak the raisins for 30 min in water.
  • Take the dough and roll it out evenly like a roti.
  • Take the pastry cream and apply it over the rolled out dough. Leave half inch on all the sides.
  • Then, roll it tightly and gently. It will look like a log.


  • Cut it into half inch thickness.


  • Place one raisin on top of each disc.


  • Apply butter on the baking tray and arrange the discs on it.
  • Pre heat the oven at 200 degree Celsius for 5 minutes.
  • Bake the rolls at 175 degree celsius for 20- 25 minutes.
  • Remove from the oven and brush it with butter.
  • The rolls will stay for 4 to 5 days. You can refrigerate it.

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