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!

Doodh peda (Milk sweet-balls)


Pedas – I just had shop bought ones till date, and had never ventured into making one. I was reading Sai Satcharitamthe book about life and teachings of Sai Baba. In that book, I got to know that baba likes this peda made of milk, which gave me the idea of trying my hands on this. So, today being a Thursday – Baba’s day – I decided to make it.

It is a very simple recipe – it just uses milk powder and condensed milk. No khoya, sugar etc and the peda is ready in just a few minutes. Hope you will love this recipe. Offer it as naivedyam or bhog to god or just make as a sweet to munch on. It’s perfect!

Do share in your comments as your comments will help me in making the blog better.


Recipe –

Yield: 15 – 20 pedas

Milk Powder: 2 cups
Condensed milk: 1 can (400 g OR 300 ml)
Ghee 6-8 teaspoons
Nuts: Cashew nuts ( you can use any nuts like almond, pistachio or Raisins)
[ if you are using cashews like me, roast lightly in ghee and set aside].
Cardamom powder (optional)

1. Melt the ghee in a heavy bottomed vessel.
2. Add the condensed milk and milk powder and mix well. Cook on low to medium flame, stirring constantly, till it becomes a thick paste, and mix it till it becomes difficult to move the ladle around.
3. Add cardamom powder and mix well.
4. Turn off heat and allow cooling till you can handle the mixture with your hand. Knead the dough well using hands.
5. Lightly grease your fingers and palm, shape the mixture into small balls and flatten them slightly.
6. You can decorate the doodh pedas with any nuts of your choice. I did mine with roasted cashews.
Store the pedas in an air-tight container and place in the fridge. Remove the pedas from the fridge an hour before serving.


Offer as naivedyam to god and serve to all. Indulge and enjoy!

You can have different flavored pedas. Substitute cardamom powder with a small pinch of saffron. Crush saffron and mix with 2-3 tea-spoons milk, add to the peda mixture while it is cooking and mix.
Alternately, you can add 2 tablespoons powdered pistachios to the peda mixture while it is cooking.

Rava Kesari ( Sooji ka halwa) –

rava kesari

This one is a popular dish all over India. Maharashtrians call it Sheera, the Tamilians call it kesari and north Indians call it Suji ka halwa. This is also made by all but in different styles. This is my style and I keep making this on festive occasions like on the occasion of Ram Navami and most recently i.e. today on the day of Sankata Hara Chaturthi as naivedyam. It is easy to make a lovely dessert to indulge in both for the deities and us!

Serves: 2 to 3 people

Ingredients –
½ cup rava / sooji
2 tbsp ghee + 2tbsp ghee
10 cashew nuts
10 raisins
2 tbsp milk
½ cup sugar
Pinch of saffron or food colour (optional)

Recipe –
1. Heat a pan, add ghee, roast cashews and raisins and set aside.
2. Heat the same pan with remaining ghee. Add rava and roast it till it slightly turns brown. Once it is brown, add water which will help it cook.
3. Once rava gets cooked, add milk. This gives it the richness we all like in a kesari.
4. You can add saffron or food color (optional) in the milk if you are using it.
5. Add sugar and give it a stir continuously so that it gets evenly mixed. ( If you like it sweeter, you can add sugar)
6. Adjust water if it becomes dry, and if it’s too runny keep it on flame it will eventually dry
7. Right texture is when it is smooth and does not stick to the sides of the pan.
8. Take off the stove; garnish it with roasted cashews and raisins.

Serve or offer as naivedyam, and enjoy as your “meal is ready!!”

Note –

The more the ghee the better and rich texture this kesari enjoys. But in my house, we like it this way. Just the right amount of ghee, and sugar means we aren’t too guilty!