Eggless Chocolate Cupcake

Ingredients:
300g self raising flour
50gm cocoa powder
15gm baking powder
250gm caster sugar
150ml sunflower oil
350ml fresh milk
few drops of vanilla essense

Method:
1. Sift self raising flour, cocoa powder and baking powder.

2. Add in castor sugar.

3. In another bowl, mix together oil, fresh milk and vanilla essence.

4. Pour the liquid into the dry ingredients and mix till smooth batter is formed.

5. Spoon into the papercups and steam in a preheated steamer for 15 - 20 minutes.

Marble Bread Pudding

Ingredients:

4 pcs bread (I used Gardenia)

1 cup eveporated milk (Ideal)

10gm agar-agar powder (I used yellow colored jelly powder)

1 cup sugar

2 tbsp margarine

3 1/2 cup water

2 tbsp cocoa powder (mix with hot water)

Pandan leaf



Method:

1) Combine 3 cups of water, agar-agar powder, sugar and pandan leaf in a saucepan. Stir over medium heat until sugar and agar-agar powder are completely dissolved.

2) Blend bread pcs with evaporated milk and 1/2 cup of water.

3) Add the bread mixture to the jelly mixture. Keep stirring until well combined. Add margarine. Keep stirring. Discard the pandan leave.

4) Divide jelly mixture into two portions. Leave one portion plain; add the cocoa mixture to the other portion.

5) Put a ladleful of the plain jelly mixture into the mould, add in a ladleful of the cocoa jelly mixture and alternate until both portions are used up.

6) Leave to set at room temperature, then refrigerate and chill well. Cut into ­serving pieces.

Chocolate Cake

Ingredients:
2 eggs
1 cup vegetable oil
1 cup sugar
1 cup brown sugar
1 tsp vanilla essence
1 1/2 cup chocolate fresh milk
1/2 cup water mix with 2 tsp nescafe
2 tsp soda
1 tsp baking powder
1/2 cup cocoa powder
2 cups wheat flour

Method:
1)Beat egg and sugar until light.Add in vegetable oil and mix well.
2)Sift and mix together the baking powder, soda, cocoa powder and wheat flour.
3)Mix the fresh milk and nescafe mix together with vanilla essence.
4)Add in sifted flour mixture into egg mixture 2–3 batches.
5)Stir in coffee choc mixture and mix well to blend.
6)Pour the mixture into a greased and lined cake tin.
7)Steam in pre-steamed steamer for 30-40 minutes or until cake is cooked through when tested with a skewer.

Rice Bread

Dear all,
I found this recipe from here.

Ingredients :
100 gm white rice
100 ml water
250 gm superfine flour
60 ml fresh milk
1 tsp dry yeast
3 tbsp sugar
20 gm butter (soften)
1 tsp salt

Method:

1) First activate the dry yeast. Soak yeast with 1 tsp sugar in water. Sprinkle with 1/2 tsp plain

flour and set aside for 10 minutes or until mixture turns frothy.

2) Blend the rice together milk and water finely.

3) Sift flour into a mixing bowl. Add in salt and sugar.

4) Pour in the rice mixture , butter and frothy yeast mixture.

5) Mix to form a soft dough. Knead the dough on a floured surface for about 10 to 12 minutes

until it becomes even in texture, springy and no longer sticky.

6) Place dough in bowl. Cover with wet cloth and leave aside to prove for 40 minutes or until it doubles in bulk.

7) On a lightly-floured table, knead the dough again.

8) Shape small balls and place them on a lightly-greased baking tray. Cover with a tea towel and

prove for 30 to 35 minutes or until they double in size.
9) Bake in preheated oven.

10) Spread some butter on baked bread

Thosai

Ingredients :
50g blackgram dhal (ulunthu) with skin
175g uncooked rice
75g cooked rice
1 1/2-2 cups water
1 tsp salt or to taste

1 tsp fenugreek (venthayam)

1 tsp yis
Cooking oil or sesame oil or ghee

Method :

1) Wash rice and dhal and soak each separately overnight or for at least seven to eight hours.

2) Drain, remove skin from the dhal. Grind rice and dhal together with the cooked rice and

water in a blender until smooth.

3) Add salt and yis. Mix well. Leave to ferment for 8 to 10 hours.

4) Grease an iron griddle lightly with oil (cooking oil/sesame oil/ghee).
5) Pour a ladleful of batter onto the centre of the griddle. Spread the batter immediately with the back of the ladle starting from the centre in a clockwise motion to make a thin pancake.

6) Cook for about half a minute or until the underside turns slightly brown.

7) Remove thosai from the griddle and repeat till the rest of the batter is used up.

8) Serve thosai with chicken curry.