MyMusingsSangSpeak-Pet Puja - Eggless Carrot Cake (Pressure Cooker)

Eggless Carrot Cake

I made this easy eggless carrot cake by following recipe on the net. I tried eggless cake for the first time and it did turn out very good. Generally, I bake most of my cakes in the pressure cooker. I have made a few changes in the original recipe. Here comes my recipe for eggless carrot cooker cake.

Ingredients

Refined Oil – ½ cup

Sugar (powdered) – ¾ cup

Milk- ½ cup

Carrot (grated) – 1 cup

Refined Flour (Maida) – 1½ cup

Baking Powder – 1 teaspoon

Baking Soda – ½ teaspoon

Cinnamon Powder – 1 teaspoon

Nutmeg Powder – ¼ teaspoon

Salt - ¼ teaspoon

Vanilla Essence - ½ teaspoon

Method

Mix all the dry ingredients- flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt well and set aside. Keep the pressure cooker on low flame for pre-heating. Grease a cake tin and spray well lightly with flour. Mix sugar and oil well. Add the dry ingredients mixture in the sugar oil mixture and beat well. Add grated carrot, vanilla essence and milk and mix well. Transfer to the prepared cake tin. Place it in the pre-heated pressure cooker with a separator, place the lid (you may use the rubber gasket or do without it too). Bake for about 35 minutes on low flame. Do the knife taste by inserting a clean knife in the centre of the cake, if it comes out clean, means cake is done. If the mixture sticks to the knife allow 5 more minutes for baking.

Note – If you want to bake in electric oven, pre-heat the oven for 10 minutes at 180 degrees C. Bake the cake for 30 minutes at 180 degrees C

MyMusingsSangSpeak-Pet Puja - Veg Stir Fry

Veg Stir Fry

Veg Stir Fry is an easy to make, simple and quick recipe, full of nutrition and tasty too. You can use combination of various vegetables like cauliflower, mushroom, carrot, beans, baby corn, sweet corn, bell peppers, capsicum and onions etc. This is a lightly flavoured dish in which you can savour the unique taste of each vegetable.

Ingredients

Cauliflower – 50 gms

Onion – 1 large

French Beans – 50 gms

Carrot – 50 gms

Red Bell Pepper – 50 gms

Yellow Bell Pepper – 50gms

Green Capsicum – 50 gms

Mushroom – 50 gms

Baby Corn/Sweet Corn – 50 gms

Oil – 2 tablespoons

Salt – As per tatse

Subji Masala – ½ teaspoon

Method

Wash all vegetables and cut into lengthwise slices. Heat oil in a pan, add onions and sauté for a minute or two, till onion turns transluscent. Add beans, carrots and cauliflower and stir fry for further 2-3 minutes. Add mushrooms and baby corn and salt and stir fry for 2 more minutes. Add salt and cover for about 2-3 minutes and cook on low flame. Remove cover and add capsicum and bell peppers and stir fry for 2 minutes. Add subji masala and cook for more 2-3 minutes. Serve hot as accompaniment with roti/chapatti or rice-daal.

Note – You may use all the vegetables mentioned in the ingredients or it could be a combination of all those available. You can add tomato too if you wish to give a slightly tangy flavour. The Masala or spice powder can also be added as per your choice.