Eggless Cake Recipe – Chocolate Honey Cake

Courtesy of Artimes Gonsalves

Ingredients:
2 cups of maida flour
Pinch of baking soda
' cup curd
¼ cup honey
' cup powdered sugar
' cup melted butter
2 tsps of unsweetened cocoa powder
Icing:
Cadbury Chocolate (or cocoa powder, butter, sugar)
1 tsp milk
Roasted almonds
Homemade Cake Preparation:
1. Preheat the microwave oven to 175 degrees celsius.
2. Grease the cake pan with a teaspoon of butter and dust flour.
3. In a bowl, add maida, soda, melted butter and honey. Mix well.
4. In another bowl, beat curd, cocoa powder and sugar.
5. Add the sugar mixture to the flour mixture and stir well into a loose batter.
6. Pour the batter into the pan and wait until the mixture sets.
7. Bake the cake upto 6 minutes and then allow to cool.
8. Refrigerate for about half an hour. Meanwhile, prepare the icing.
9. Boil water in pan and place a borosil bowl over it. Add the cadbury chocolate and allow it to melt.
10. One teaspoon of milk is added to melting chocolate and blend well.
11. Use a spatula to spread the chocolate icing on the cake. Garnish chopped almonds and your eggless cake recipe is ready.

Grilled Salmon with Pineapple-Cilantro Sauce

Ingredients:

6 salmon steaks or fillets (4oz. each)
1 pineapple, peeled, cored, cut into 1″ chunks
2 tablespoons lime juice
1/2 to 1 teaspoon minced jalapeño pepper
1 tablespoon cornstarch
2 to 3 tablespoons sweet pepper
3/4 cup unsweetened pineapple juice
2 cloves garlic, minced
2 tablespoons minced cilantro
2 tablespoons cold water
1/8 tsp. sea salt

Method:
For the Pineapple-Cilantro Sauce:
Heat pineapple, pineapple juice, lime juice, garlic and jalapeño pepper to boiling in medium saucepan; reduce heat and simmer, uncovered, 5 minutes. Stir in sweet pepper and cilantro; heat to boiling. Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool 2 to 3 minutes. Season to taste with salt and pepper. Serve warm sauce over grilled salmon.

For the Salmon:
Heat a grill to medium-high. Meanwhile, prepare salmon fillets. Rinse and pat dry and remove any pin bones. Brush skin with oil. Sprinkle flesh side with salt and pepper. Brush grill grate with oil. Place salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until salmon just starts to release its fat and/or flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove fish from grill and serve with rice, and with warm sauce.

NOTE: Pineapple-Cilantro Sauce is also excellent served with pork and lamb.

Source: Mama's Guide