Lemon Cake

Ingredients:

1 1/2Cup all-purpose flour.

3/4 Cup caster or white sugar.

3 tbsp unsalted butter.

1tsp Flax seed powder (egg replacer)

1/4 tsp baking soda.

1/4 tsp baking powder.

1/4 tsp vanilla essence.

2 tbsp fresh lemon juice

1/2 tsp Lemon rind (grated lemon skin)

Milk as needed.

A pinch of salt.

Method:

Preheat oven at 350F(180'C). Grease cake pan and dust with all purpose flour so that the cake comes out easily.

In a bowl sieve the floor, baking soda, baking powder and salt.

In another bowl pour sugar, vanilla essence, butter and salt - blend properly until butter becomes fluffy.

Add flax seed powder and lemon rind & juice into the mixture.

Now add dry ingredients slowly to the mixture. Blend till it is mixed properly.

Pour the batter in cake pan. Bake for 30-35 min until tooth prick inserted into cake comes out clean. 

Let the cake cool down for 10-15 minutes then cut into desired shape.

Here is moist eggless lemon cake ready to serve with evening tea or coffee  :)

Mexican Veggie Roll

Ingredients:


For Tortillas or Roti:


2 cups Maida or Atta (here I have used atta Roti here)
1tsp oil.
1/4 tsp salt
Water to make dough.


For filling:


1/2 Cup shredded red cabage.
1/2 Cup shredded white cabbage.
1/4 Cup thin sliced onion
1/4 Cup thin sliced Bell pepper (different color if available).
1/4 Cup Mexican shredded Cheese.
2 Tbsp finely chopped tomato
1 Tsp origano
Crushed chilly to taste
Black pepper to sprinkle
1 tsp Lemon juice
Salt to taste


Method:


In a bowl put atta or maida, add oil and salt, mix with water, make slightly stiff dough.


Rest the dough for 15min.


Take out a small portion, roll like chapati and roast on griddle on both sides.


Mix all the vegetables, sprinkle chilly flakes, origano, black pepper, salt, squeeze lemon on top and mix properly.


Apply butter to roti, put veggie mixture and sprinkle mexican cheese.


Roll tightly and make it hot on the griddle.


Cut them into pieces and serve hot or cold.

Mysore Bonda

Ingredients;

11/2 cup All purpose flour or Maida
1/2 cup Rice flour
1/2 cup beaten Curd
1tsp Ginger paste
1/2 tsp Jeera
Chopped fresh Coconut (optional)
Chopped green chilli to taste
Salt to taste
Oil to fry
Water as required

Method:
In a mixing bowl add both flour, curd, ginger paste, jeera, green chilli, coconut and salt together.
Add water, make thick batter like a idli batter consistency.
Rest the batter for an hour or till it rises little and becomes light and fluffy.
Beat the batter with hand.
Drop small lump of batter in  hot oil and fry on medium flame till golden brown.
Serve hot with coconut chutney.
This is very delicious snack for evening tea or coffee.