Eggless Chocochip Muffins (Continental Snack)

Muffins

Preparation time: 10 minutes
Baking time: 30 minutes
Pieces: 12

INGREDIENTS-

• Maida- 1 and 1/2 cup
• Corn flour- 3 tbsp
• Sugar- 3/4 cup or 12 tbsp
• Curd/Yoghurt- 1 cup
• Oil- 1/2 cup
• Baking powder- 1 tsp
• Baking soda- 1/2 tsp
• Vanilla essence- 1 tsp
• Choco chips- 1/2 cup

METHOD-

1. Preheat the oven at 180 degree celsius.
2. Mix  maida and corn flour very well.
3. In a mixing bowl, mix curd and sugar. Beat it till sugar dissolves.  Add baking powder, baking soda mix well and set aside for 2 minutes.
4. Now mix vanilla essence and oil.
5. Now add 1 tbsp of flour at a time until the flour finishes to get the batter.
6. Coat choco chips with little flour and add it to the batter. Mix it gently with spatula.
7. Pour this mix in muffin tin. Top with few more choco chips.
8. Bake for 25 to 30 minutes or until the toothpick inserted comes out clean. Take out from muffin tray and cool down over wire rack.

Chocolate Cookies with Sesame Seeds (til)

Preparation time- 15 minutes
Cooking time- 25 minutes

Cookies

Pieces- 12

INGREDIENTS-

1. All purpose flour/ maida- 1/2 cup
2. Powder sugar- 1/2 cup
3. Butter- 5 tbsp
4. Cocoa powder- 1/4 cup
5. Vanilla essence- 1/2 tsp
6. Sesame seed ( til )- 1 tsp

METHOD-

• Pre-heat the oven to 180°C.
• Mix butter and sugar with a beater till light and fluffy.
• Add vanilla essence and blend it again.
• In another bowl sift together cocoa powder and flour together. Now add it in the butter mixture.
• Mix it with a light hand to form a dough.
• Cover it with plastic sheet and refrigerate it for half an hour.
• Take the dough out of the refrigerator and divide into equal portions. Roll into balls and flatten slightly.
• Place it on baking tray lined with baking sheet.
• Sprinkle sesame seeds on each cookie.
• Keep the baking tray in the preheated oven and bake for 20 minutes. Remove from the oven and allow to cool down to room temperature.

Eggless Mango Cheesecake

Preparation time: 40 min
Bake: 1 hour

Mango Cheesecake

Freeze- 2 hours
Serves: 8

Ingredients-

For the crust:

• 200gm digestive biscuit
• 1/4 cup sugar
• 1/3 cup melted unsalted butter

For the filling:

• 350gm cream cheese (should be at room temperature)
• 2 tsp corn flour
• 3/4 cup sugar
• 2 ripe mangoes

For garnishing:

• 8 thin mango slices
• 1 strawberry

Method-

1. Pre-heat the oven at 180 degree celsius
2. Crush the biscuits into crumbs with a rolling pin by putting in a plastic bag. Place in a bowl. Melt the butter and stir into the biscuits and mix well untill looks nicely crumbled.
3. Place the crumbled mix into cake tin. Spread evenly and press down firmly.
4. Bake this for 6 min on medium rack. 
5. Prepare mango by peeling and chopping into chunks.
6. Add mango chunks, cram cheese, sugar and corn flour in a large bowl and beat it nicely untill it becomes smooth in texture.
7. Pour the mix over the crust and bake for 35 min @ 180 degree celsius.
8. Let the cheesecake cool and then refrigerate for at least 2 hours before serving.
9. Garnish the cheesecake with mango slices and strawberry.