Add the egg replacer, condensed milk and vanilla to the beaten butter and sugar mixture and beat again till smooth. Add this to the mixed flour and mix well.

Add the soda water and mix well. Preheat the oven to 180 degree C.

Lastly add the dry fuits and mix well; sprinkle some dry fruits and chocolate crumbs on top of the batter. Grease a baking tray with butter/oil and pour the mix in to the tray.

Bake for 35 minutes or until the cake is done - check by inserting a knife, if it comes out clean then your cake is done! Once done, cool on a wire rack, slice and enjoy! RELATED RECIPES Eggless brownie No Bake Biscuit Custard Pudding Cake Sweet potato cucumber cheesecake served with black pepper ice cream Olive oil pomenta cake with beetroot basil compote Gluay Guan (Thai Banana Cake) Ingredients: 1 & 1/2 cups - all purpose flour/maida 3 tbsp corn flour 100 gms butter 4 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda/sodium bi carb 1/2 cup condensed milk 1/3 cup soda water 1/4 tsp salt 1 tsp vanilla essence 1 chopped dry fruits 2 tsp - chocolate crumbs Egg replacer: 2 tbsp - water 1/2 tsp - baking powder 2 tsp - oil (less)

I also added Agave and about 1/4 cup of soy milk since i did not have enough condensed milk. Sieve baking powder, baking soda, cocoa powder and all purpose flour.

Add all purpose flour mixture to the condensed milk mixture. Add vanilla essence and mix well.

Pour in a greased pan and bake for about half hour. Cool the cake and then cut it horizontally.

Mix/beat cream and sugar well to get peak consistency (like butter). Place one layer of cake and spread the cream.

Place the second layer (you can also keep cut fruits like cherry or pineapple on the cream.) Now cover the cake with rest of the cream mixture and decorate with cherry or tutti fruity or chocolate shavings.

Note: We can also use ice cream instead of the cream to make an ice cream cake. RELATED RECIPES Eggless banana walnut bread Eggless dry fruits cake Eggless brownie No Bake Biscuit Custard Pudding Cake Sweet potato cucumber cheesecake served with black pepper ice cream Ingredients: 1 cup - all purpose flour/maida 1/4 cup - condensed milk 1/4-1/2 cup - soy milk (according to consistency) 1/4 cup - butter Powdered sugar about 3tbsp to mix with cream 1/2 tsp - agave, optional 3 to 4 tbsp - cocoa powder (according to your taste) 1/2 tsp - baking powder 1/4 tsp - baking soda 1/2 tsp - vanilla essence Whipped cream for filling Grated chocolate, to sprinkle on sides and top Tutti fruity, to sprinkle on sides and top (less)

drain water from the chick peas. Wash it again.

put chickpeas with six cups of water in a cooker, add salt, turmeric powder, bring to full pressure on high heat, reduce heat, cook for 30 min. remove cooker from heat, allow to cool naturally.

in heavy pan heat mustard oil, add cumin seeds, fry till light brown, add onion, garlic, ginger mix well, cover it fully, lower heat, cook for five min, open the cover, stir consciously, fry till light brown, add green coriander leaves, cook for 1mt, add boiled peas, lemon juice, cook it for 15mts on medium flame. serve hot (less)

Heat oil in the deep vessel. Temper the mustard in tsp of oil and add to the batter.

Add water as needed to adjust the consistency of the batter. The batter should in dropping consistency.

Check the temperature of the oil just by dropping small pinch of batter, if the batter immediately comes up and floats on the top of the oil then the temperature of oil is right for frying. Now drop the batter to small balls directly to the oil, fry them till they are nice golden brown in color.

Drop 8 to 10 small balls for every batch. Don`t over crowd them.

Repeat the same with remaining batter and fry them till nice golden brown color. Drain them in kitchen towel and serve hot with coconut chutney.

Recipe and image: Dishes from My Kitchen RELATED RECIPES Mysore bonda Mudaikathan Keerai Dosa Special vegetable masala dosa Soft puffed rice dosa Spicy Pinto Beans Dosa Ingredients: 2 cups - dosa/idli batter 1/4 cup - semolina 2 tbsp - rice flour 1 tbsp - green chilli paste 1 tsp - mustard seeds Curry leaves, a few chopped finely Coriander leaves, a few finely chopped 1/16 tsp - baking soda (pinch) Salt as needed Oil for frying (less)

In a separate bowl, sift the flour, salt and soda together. Add this to the banana mixture and mix well until the flour is well blended.

Do not overbeat. Add the walnuts and mix well.

Pour the mixture in the loaf pan and bake for around 45 mins. Baking time would vary depending on the size of the pan.

Check the bread with the toothpick. Cool for 10 mins in the pan and then remove it on a wire rack and let it cool completely.

To serve: Slice the bread and serve with a dollop of whipped cream. Storing: The bread keeps well for about 4 days outside.

If you want to store them longer, the best way would be to freeze them. Once the bread is cooled completely, wrap the whole thing in a plastic wrap and place inside freezer bags and freeze them.

When using, thaw it in the microwave. For freezing it, do not slice the bread.

This way, the moisture is locked inside. Recipe courtesy: My Cooking Journey RELATED RECIPES Bread Masala Toast Bread rolls Masala Bread Toast Banana berry muffins Phaldari kofta (raw banana koftas) Ingredients: 3 - ripe bananas, mashed (over ripe bananas work very well) 1/4 cup - vegetable oil 1 tsp - Vanilla extract 1 cup - sugar 2 cups - all purpose flour 1 tsp - salt 1 tsp - baking soda 1 cup - walnuts (chopped) (less)

In a separate bowl, sift the flour, salt and soda together. Add this to the banana mixture and mix well until the flour is well blended.

Do not overbeat. Add the walnuts and mix well.

Pour the mixture in the loaf pan and bake for around 45 mins. Baking time would vary depending on the size of the pan.

Check the bread with the toothpick. Cool for 10 mins in the pan and then remove it on a wire rack and let it cool completely.

To serve: Slice the bread and serve with a dollop of whipped cream. Storing: The bread keeps well for about 4 days outside.

If you want to store them longer, the best way would be to freeze them. Once the bread is cooled completely, wrap the whole thing in a plastic wrap and place inside freezer bags and freeze them.

When using, thaw it in the microwave. For freezing it, do not slice the bread.

This way, the moisture is locked inside. Recipe courtesy: My Cooking Journey RELATED RECIPES Bread Masala Toast Bread rolls Masala Bread Toast Banana berry muffins Phaldari kofta (raw banana koftas) Ingredients: 3 - ripe bananas, mashed (over ripe bananas work very well) 1/4 cup - vegetable oil 1 tsp - Vanilla extract 1 cup - sugar 2 cups - all purpose flour 1 tsp - salt 1 tsp - baking soda 1 cup - walnuts (chopped) (less)

Dry roast rava till a nice aroma arises. It may take 3-4 mins, then set aside.

Transfer to mixing bowl. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.

Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.

Add required water to make a batter consistency of our normal idly batter. Grease the idli plates with little oil.

Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done.

Serve hot with any chutney of your choice. The taste is very close to rava idlis with the additonal tag of being healthy.

Note: The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky. If you skip the baking soda you will not get the porous texture as in the pics Recipe: Sharmis Passions RELATED RECIPES Instant mango pickle with moong dal Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - instant oats 1/2 cup - wheat rava 1/2 cup - curd 3/4 or as required - water 1 medium sized - carrot, grated 2 tsp - mustard seeds 1 tsp - green chilli, finely chopped Salt to taste 1/2 tsp - asafoetida 2 tsp - coriander leaves, finely chopped 1/2 tsp - baking soda Oil to grease idli plates (less)

Dry roast rava till a nice aroma arises. It may take 3-4 mins, then set aside.

Transfer to mixing bowl. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.

Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.

Add required water to make a batter consistency of our normal idly batter. Grease the idli plates with little oil.

Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done.

Serve hot with any chutney of your choice. The taste is very close to rava idlis with the additonal tag of being healthy.

Note: The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky. If you skip the baking soda you will not get the porous texture as in the pics Recipe: Sharmis Passions RELATED RECIPES Instant mango pickle with moong dal Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - instant oats 1/2 cup - wheat rava 1/2 cup - curd 3/4 or as required - water 1 medium sized - carrot, grated 2 tsp - mustard seeds 1 tsp - green chilli, finely chopped Salt to taste 1/2 tsp - asafoetida 2 tsp - coriander leaves, finely chopped 1/2 tsp - baking soda Oil to grease idli plates (less)

Heat water in a heavy bottomed frying pan, add sugar, cardamom cook it on high flame for five minutes, stir continuously, low the flame, add baking soda, stir well, add chopped makhana , cook it for 2 minutes, mix well, switch off the flame, spread uniformly the hot thick and sticky mixture on greased tray. Cut it in diamond shape; collect it in an air tight jar.

A nutritious sweet is ready (less)