Crunchy Carrot Cake (Eggless)


I have been absent from blogging for a long time now because of some downs on the personal front. I am now slowly gearing to get back to make up for the lost time. With Diwali here, people will be busy making traditional sweets like Mysorepa, Laddoo, Burfi etc. To bring a change to the traditional sweets, I made this cake – a healthier and a yummier option.

My son loves carrots. And he love cakes too. To satisfy his taste bud, I tried of combining both Cs – Carrot and cake. To make it crunchier I added almonds to it. And I got triple Cs – Crunchy Carrot Cake. It is yet another eggless cake (festive time – eggs prohibited!). I added a little wheat flour to make it healthy and tasty.

This is yet another pressure cooker style cake but the water in it safeguards the life of the cooker.

So without further ado, let’s get to this recipe. Your comments and suggestions are welcome to help me cook better.

Ingredients –

Maida – 3/4 cup
Wheat flour – 1/4 cup
Grated carrot – 1/2 cup heaped
Curd – 3/4 cups (200 ml)
Cooking oil – 1/4 cup (60 ml)
Milk – 2.5 tablespoon
Granulated Sugar -1/2 cup
Vanilla essence – 1/2 teaspoon
Cinnamon powder – 1/4 teaspoon
Baking powder – 1/2 teaspoon
Baking Soda – 1/2 teaspoon
Salt -1/4 teaspoon
Almonds chopped – handful

Method –

1. Sieve in flour, wheat flour, baking powder and baking soda in a bowl.
2. Make a hole in the middle and mix in curd, oil, cinnamon powder and sugar into it. Stir well.
3. Fold up the grated carrots, vanilla essence, pinch of salt and again mix it evenly.
4. Now fold in the chopped almonds. Your batter will be ready to pour into the tin or dish.
5. Meanwhile, grease the cake tin with oil or butter.
6. Pour the batter in and spread evenly.
7. In a pressure cooker, add water and keep a cup inverted or stand into it.
8. Now place this cake tin / dish over this inverted cup. First 5 minutes cook in high flame then reduce the flame and cook it in medium flame for 45 – 60 minutes.
9. Keep checking after 30 minutes by inserting a knife in the middle. When it comes out clean, it means your cake is ready.
10. Once done take it out and while it is still warm, take out the cake from tin to a plate. And serve.

Your crunchy carrot cake can be served as a dessert to your meal. Enjoy!

Wish to get your comments to help me write and cook better. Will get back soon with another interesting recipe. Happy cooking!
And wish you all a happy, safe and prosperous Diwali 2014!


Eggless Chocolate cake –


February is the month of love – and a round shaped cake signifies it as love goes round and round. So this month, I tried making Eggless Chocolate cake.

I have baked cakes in pressure cooker quite a few times. And now after trying the Pillsbury cooker cake mix where we steam the cake mix, I got an idea to try our normal cake recipe with this steaming method. My earlier method of using pressure cooker is not recommended for every-time use as it hampers the life of the pressure cooker. So, I decided to look for a compromise. Since as of now, I don’t have a convection or a combination oven, pressure cooker was the only solution.
Whichever way, a cake is a cake and it tastes just the same – fabulous!! And the cake gets over in no time.

Without further ado, let me take you to this lip smacking chocolate cake recipe. Tried icing here with this eggless cake to make this special cake (after taking out 1 piece as my son was not ready to wait for icing to get done)!

Ingredients –
2 cups Maida (all-purpose flour)
1 + 3/4 cup powdered sugar
2/3 cup oil
2/3 cup cocoa powder
1 cup water
1 teaspoon vanilla essence
1.5 teaspoon baking soda
0.5 teaspoon baking powder
1 teaspoon salt
3/4 cup milk

Method –

1. Grease the base of the cake dish with little oil and dust either with Maida or sugar till well coated.

2. Sift the flour, cocoa powder, baking soda and baking powder and transfer into a mixing bowl.

3. Add the salt, sugar, oil, vanilla essence and water. Beat the mixture using a wooden spoon or a beater till well blended.

4. Add the milk to the cake batter and beat till smooth. The batter looks almost glossy when done.

5. Pour the batter into the dish and keep the dish above an inverted cup in the cooker filled with 3-4 glasses of water. Steam it in a pressure cooker for 40-60 minutes.

6. Keep checking in between by inserting a knife into the centre. Once it comes out clean, it means your cake is done.

7. Let this stand for five minutes then take cake out of the tin. Slice it and enjoy as it is or do the icing as shared here and then enjoy.

href=””&gt;without icing

For icing the cake –

1 cup powdered sugar
1/2 cup cocoa powder
3-4 tablespoon milk
1 packet gems for decoration (optional)

Mix everything (except Gems) till you have a thick glazed texture.

Once ready, pour over the cake and spread it using spatula. Decorate it with gems on the top.

with icing

Serve as your eggless chocolate cake is ready to enjoy. Serve hot or chilled. It’s just yummy!!
Wish to get your comments to help me write and cook better. Will get back soon with another interesting recipe. Happy cooking!

Eggless upside down Pineapple Cake (Pressure Cooker Style)

pineapple cake

Because I no longer have an oven has made me think of alternate ways of baking a cake. This tool is easily available in every household and is used on a daily basis by everyone – yes, a Pressure cooker came to my rescue and let me cook a home-made cake.
Also, In India, my family doesn’t use eggs. So, if I wish to make and eat a cake – it has to be an eggless one. So I went ahead in trying my hands on baking an Eggless Upside-down Pineapple Cake. An upside down cake is special as fruits retain the same shape and colour and this adds to the beauty of the cake

Without further ado, let me take you to the recipe of Pressure – cooker style Eggless pineapple upside down cake.

Preparation time: 20 – 30 minutes
Cooking time: 45 to 60 minutes

Ingredients –

Maida – 2 cups
Baking powder – 1 teaspoon
Baking soda / cooking soda – 1/2 teaspoon
Butter – 1/2 cup (melted)
Powdered sugar – 1 to 1.5 cups
Curd – 3/4 cup
Milk – 1/2 cup
Pineapple rounds – 5
Pineapple syrup – 2-3 tablespoon [ I used canned fruit so the liquid in which pineapple pieces were there was used here]
Brown sugar – 2 tablespoon
Water – 2 tablespoon

Recipe –

1. Take your cake pan (preferably stainless steel or aluminum – please do not use nonstick utensil for pressure cooker style) of a size whose sides don’t touch the pressure cooker’s sides. Add brown sugar and water. Heat it over a medium flame till the sugar caramelizes. Set aside to cool.

2. Meanwhile , take a bowl and add in Maida, baking powder, and baking soda ( if using self-rising flour then omit the use of baking powder), and give it a mix.

3. Make a well in the middle and add butter and mix.

4. To this, add yoghurt and mix well.

5. Add in the powdered sugar and mix evenly.

6. Slowly add in the milk and mix till it get a not too liquid nor a solid consistency (consistency should be somewhat like idli batter).

7. Finally add in the pineapple syrup, and set aside.

8. In the meantime, dress your caramelized solution with pineapple rounds covering the base of the dish. My dish used 3 full rounds and semi circles of the remaining rounds.

9. Add the prepared cake batter to it. You can smoothen the surface with a spatula.

10. Make your pressure cooker ready (I used 6.5L aluminium cooker) – remove gasket and do not use weight for this. Keep a small stainless steel cup inverted in the cooker. This acts as a stand for our cake dish (it is to ensure that the cake dish doesn’t touch the base of the cooker directly).

11. Do not add water as you are going to bake it and not steam it. If you have sand at home, you can use it in the cooker in place of that cup

12. Preheat the cooker on a high flame for 2 minutes.

13. Now with a tong, keep the cake dish inside and be careful not to touch the cooker parts as they will be hot because of the pre-heating.

14. Cover the lid and bake / cook it on a high flame for starting 5 minutes.

15. Then simmer it and cook for a minimum of 45 minutes to 1 hour.

16. Please keep checking in between by inserting a knife in the middle. If it comes out clean – your cake is ready.

Once the cake is done, take it out with care and let it cool for 15-20 minutes.

just out from cooker

17. Slowly insert the knife around the outer circle and try and invert it onto a plate.

18. When inverted, your pineapples shine at the top. Your (pressure cooker style) eggless pineapple upside down cake is ready to serve.

upside down p cake

Enjoy and dig in as your meal is ready!!

It is best served when warm. You can serve it with vanilla ice cream or whipped cream also. Or else enjoy it on its own.

Comments and suggestions are welcome!!

Happy cooking!!

Baingan Bharta with a twist!! (Pressure cooked version)

Baingan Bharta literally means mashed eggplant. A widely prepared dish in Northern India, the best ones are available in Punjab. Usually, baingan bharta is made over a flame – using a tandoor, gas flame, or oven. At times, people use microwave as well. But what do you do if don’t have any of these in your kitchen?

Yes, this is a version without a flame. I agree that smoked brinjal smells heavenly and takes the dish to a whole new level. But this modified recipe is good too! Here, I don’t have a flame gas – It is instead a hot plate. So, I used my sister’s recipe (who was incidentally cooking bharta like this when she was in Sydney using basic kitchen tools).

I tried it today for our lunch and it was awesome. And so here is what I did:

Ingredients –

1 big brinjal / eggplant

1 large onion – chopped finely (you can even grate it or mixer it if you don’t like chopping onions)

1 medium tomato – finely chopped (again, if needed u can purée it)

2 small green chillies

3 garlic cloves – peeled

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1/2 teaspoon turmeric powder

1 teaspoon chilli powder (adjust according to taste)

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

Salt to taste

2 tablespoon oil

Coriander leaves for garnish

Method –

  1. Cut brinjal into half. Confirm no black region is there or discard the black region. Use whole brinjal only if it’s all clear. Fill the halves with water to cover them. Add peeled garlic cloves to this water. Pressure-cook for 2 to 3 whistles.
  2. Once it has cooled, drain the water. Peel off the brinjal skin. Mash the skinless brinjal and garlic together. Set aside.
  3. Heat oil in a pan. Once it is hot, add chillies and fry till it changes colour.
  4. Add chopped / grated onions and fry till it turns pink.
  5. Add ginger and garlic paste and fry till the raw smell vanishes.
  6. Add the tomatoes and cook till oil separates.
  7. Add all the spice powders including salt and give it a stir mixing everything together evenly.
  8. Now add the set-aside mashed brinjal and garlic mix to this and give it a stir to mix evenly with spices.
  9. Take it off the stove. Garnish with coriander leaves.

Serve hot with roti or with dal-rice.

And this is how the final product turned out!