250 grams flour / maida
250 grams sugar
3 eggs beaten
4 tablespoons cocoa powder
1 cup plain curds / yogurt
½ cup oil
1 teaspoon soda bicarbonate (baking soda)
1 teaspoon vanilla essence
½ cup water
Break the eggs in a bowl and whisk well. Add the curds / yogurt, oil, sugar, vanilla essence and soda bicarbonate and beat well. Add the cocoa powder and mix well. Fold in the flour. Add a little water if batter is too thick. Pour into a greased baking dish or tin and bake for 40 to 45 minutes till the cake is done
Anglo-Indian Recipes from Bridget White-Kumar. Easy to follow recipes and instructions of popular and everyday Anglo-Indian Dishes
ANGLO-INDIAN COOKERY BOOKS BY BRIDGET WHITE
Tuesday, December 9, 2008
Subscribe to:
Post Comments (Atom)
ANGLO-INDIAN LIVER AND ONIONS FRY
ONION AND LIVER FRY Ingredients ½ kg lamb liver sliced thinly 4 large onions chopped 1teaspoon chillie powder ...
-
DODOL OR DHOL DHOL (BLACK RICE HALWA) Dodol or Black Rice Halwa is a delicious Christmas Sweet purported to be another legacy of ...
-
Japonaise cakes are often mistakenly called Japanese cakes. Surprisingly, the Japonaise Cake did not originate in Japan but is act...
No comments:
Post a Comment