Skip to main content

Lobia Dip Recipe

Post a Comment

Vegan Orange Cake

Orange fruit and nut cake 

Orange fruit and nut cake is a soft, moist, fluffy and fresh orange flavoured cake variety that is loaded with tutti frutti and almond.  This spongy and airy orange tutti frutti cake is easy to make and eggless. It is a vegan and perfect tea time cake recipe. This Orange Cake is made with fresh orange juice. This eggless orange cake recipe is suitable for both vegetarians and vegans. I have already shared mini orange cake recipe in my earlier post that was prepared to attract kids.

orange-fruit-and-nut-cake

To make eggless and vegan orange cake beat sugar and ghee mixture properly till it become light and creamy. You may use salted butter in place of ghee. It is prepared with minimal ingredients like flour, oil, sugar powder and leavening agents like baking powder and baking soda. Here in this recipe I haven’t used any milk substitute to make it vegan. To give orange flavor, I have used orange juice and orange zest. 

orange-cake

Orange cake is the perfect breakfast, dessert or snack cake. This is definitely a relatively healthy orange cake recipe compared to others. You can also make few variations by adding some choco chips. If you are looking for a kid-friendly snack, or an adult-friendly dessert (or breakfast), it’s a perfect choice.

Ingredients:

½ cup tutti frutti
1 tsp. cornflour
½ cup sugar powder
½ cup ghee
1 and ½ cup refined flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. orange zest
1 and ½ cup orange juice
½ tsp. vanilla essence
Sliced almonds

Instructions:

Preheat the oven at 350 F/ 180 C for 15 minutes.
Coat ½ cup tutti frutti with corn flour properly.


Whisk oil and sugar until it becomes light, creamy and fluffy.


Place a strainer over this bowl. Sift maida, baking soda and baking powder.


Add orange zest and vanilla essence in it.


Add juice in parts and mix in one direction.


If batter is thick you can add some more juice.


Add tutrti frutti and mix.


Place butter paper in cake tin and grease with oil. Pour mixture evenly. Tap to even it.


Top with sliced almonds. Lightly press with back of the spoon.


Place them in oven and bake it for 25 – 30 minutes or till a fork or toothpick inserted into cake comes clean out.


Allow the cake to cool down for 10 minutes. Then scrap from sides and remove the cake from tin.
Remove butter paper from cake gently. Let it cool completely.


Cut into desired size slices and serve.

Tips:

  • Use fresh orange juice.
  • Use fresh baking powder and baking soda.
  • Mix the dry ingredients with the wet ingredient until combined and try not to over mix. 
  • Bake until golden and a skewer inserted in the middle comes out clean.
  • You can add a mixture of dry fruits and nuts for a crunchy feel and taste.
  • Don’t skip orange zest. It gives nice flavor. Avoid using white past of peel, it taste bitter.
  • If you are using orange squash, take less amount of sugar.
Try other cake recipe


Labels:

Comments

Post a Comment

Popular posts from this blog

Kuttu ki Dahi ki Pakodi

Kuttu ki dahi ki pakodi is a very delicious and yummy recipe for vrat and fasts. To make this recipe, kuttu ki pakodi is made with kuttu flour and boiled potato then soaked in curd. This recipe is not only nutritious but mouthwatering too. This is an easy preparation and can be made in short time. Kuttu flour is also known as buckwheat flour. This is consumed mainly in Hindu fasting days like Navratri, Janmashtami and Shivratri. This is extremely high in protein, fiber and good for heart patients. You can also make different recipes with Kuttu flour like poori, tikki, pakode, vada and bonda. Kuttu ki pakodi are deep fried fritters that is made with crumbled boiled potato and kuttu flour. Then these pakodis are dipped in curd. In this fasting recipe, sendha namak is used instead of regular salt which is also known as rock salt. The addition of black pepper powder and green chilli gives it a hot and spicy flavor. It is so yummy and delicious that you can make any time even without f...
Post a Comment
Read more

Aam Papad Recipe | How to make aam papad

Aam Papad (आम पापड़) is a sun dried ‘khatta meetha’ papad made from fresh mango pulp. These small bites of mangoes are served as confectionery. Mango season is here and I am thinking what to do with them. So I have tried this recipe. This mango papad recipes is easy and simple. It requires only two ingredients mango pulp and sugar. To make mango papad, mango pulp is cooked in a pan along with sugar. Then it is dried under sun light. It takes 1 or 2 days to dry. It can be dried in fan or in oven. These aam papad have the goodness and health benefits of mango. Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Dried mangoes have good fibre levels so dried mango may be a convenient alternative to fresh mango. Mango fruits are seasonal so you can preserve them in this way. These tangy mango papad are enjoyed by everyone either adults or kids. Ingredients: ...
Post a Comment
Read more

Murmura Bonda | Murmura vada

Murmura vada | Murmura Pakoda Recipe  मुरमुरे से बनाएं कुरकुरे और स्वादिष्ट पकौड़े   Murmura vada is a crispy and delectable deep fried snack that is prepared using murmura. These vadas are crispy from outside and soft from inside. It is prepared using murmura (puffed rice), sooji and besan (gramflour). These crispy, crunchy and spicy fritters will be everyone’s favorite snacks. This is a vegan and easy to make recipe. To make mumura vada, murmuras are soaked and slightly mashed using your fingers. Onion and basic spices are added in this mixture. Then this mixture is shaped to round vadas and deep fried. You may add cumin seeds, fennel seeds or coriander seeds. You can skip onion if you are making no onion snacks. You may add green chilli, coriander leaves or mint leaves.  Murmura vada are enjoyed with chutneys or sauces along with a hot cup of tea. It can be prepared for breakfast or evening snack. Course:   Snacks Cuisine:   Indian Prep. Time: ...
Post a Comment
Read more

Gulab Jamun From Milk Powder

Gulab Jamun is a popular classic Indian sweet. Jamuns are a pure delight for everyone. Traditionally these are made with Khoya but today I am making these from milk powder. Believe me they will be soft and delicious. Ingredients: Sugar Syrup For: 1 Cup Sugar 3 Green Cardamom 1 ½ Cup Water 1-2 Drops of Lemon Juice For Gulab Jamun: 1 Cup Milk Powder 3 teaspoon Maida A Small Pinch Baking Soda 1 tablespoon Ghee 2-3 tablespoon Milk Oil or ghee for deep frying Instructions: At First we make sugar syrup. Take sugar, cardamom, water and lemon juice in a pan. Heat it over medium flame. Gently bring to boil and stir. Cook the sugar syrup till it reaches half string consistency. Switch off the flame. Mix milk powder, maida, baking soda in a mixing bowl. Add 1 tablespoon ghee and mix well. Sprinkle milk and gently mix. Mixture should be soft. Do not over mix or knead the mixture. Grease your palm with oil and make round shaped small balls. Do not make large sized balls ...
Post a Comment
Read more

Lobia Dip Recipe

Lobia Dip Recipe  "Move over hummus! Discover the rich, nutty flavors of our Zesty Lobia Dip . Lobia dip (Black-Eyed Pea dip) ( लोबिआ डिप ) is the underrated, protein-packed cousin of hummus that deserves a spot in your snack rotation. Often called "Texas Caviar" in its chunky form, this creamy version transforms the humble black-eyed pea into a silky, savory spread that’s both earthy and bright. Unlike chickpeas, which have a fairly neutral profile, lobia (black-eyed peas) offers a distinctively nutty, slightly smoky depth. When whipped, it creates a texture that is dense yet fluffy. If you’re looking to go beyond the basics, lobia dip is truly a "fusion" powerhouse. It sits at the intersection of Southern American soul food, Indian home cooking, and Middle Eastern mezze culture. Why it’s the "Modern" Choice? In a world of hummus fatigue, lobia dip stands out because it’s: Lectin-Light: Some find black-eyed peas easier to digest than other legumes...
Post a Comment
Read more