EGGLESS MARBLE CAKE

I am totally biased when it comes to certain recipes, and when it comes to baking a cake I have always felt the usage of All-purpose Flour, Butter & Eggs are a must for soft, moist and fluffy cakes. At the least, my brain doesn't accept cakes without these ingredients and I feel that something is missing in the recipe. When I came across with this Marble Cake recipe with NO EGGS, NO BUTTER & NO MILK, I was as usual skeptical. Though impressed by the recipe and had jotted it down in my recipe book I was totally procrastinating the idea of making this Cake.

I had always wanted to try a Cake Recipe which would be suitable for Vegetarians and for people who are sensitive to Eggs. So finally went along with the recipe. A quick fix cake recipe with very simple ingredients and not much of preparations. No Eggs & No Butter and above all it is No Fuss & No Mess. When you have a sudden craving for a good cake and you open the fridge to see that you do not have Eggs or Butter, then this Marble Cake recipe would come out be handy. You could never tell that it’s eggless, and the best part is it stays moist even after 3 or 4 days! i.e if at all, if there is any left!!!

As skeptical as I was, I mixed the batter with not much of sieving, beating and fluffing it up processes. Until I baked I was not sure how the cake would turn out. Curiously I was glancing into my oven quite frequently to see whether the Cake was rising enough, Ya, to my astonishment it did and baked precisely as I wanted it - Clean out!!! Yet not satisfied I waited until the cake was perfect to be sliced and there I went for my final trial test - the tasting. Was it moist, soft, fluffy and tasty... So many questions in my mind. Yes, it was moist, soft, fluffy and all the tastier too. Amazingly, it was approved by all the other 3 at home - my husband & kids.

This Moist Marble Cake is the easiest cake I’ve ever come across. A soft, moist, sinfully-delicious Marble cake, which is Eggless and Butterless! Use two bowls, a wire whisk and a wooden spoon to make this easy Marble Cake. You don't even need any fancy kitchen gadgets. You can make it with simple, affordable pantry staples! No Eggs, No Milk & No Butter needed for this Marble Cake. It is an absolutely easy, tasty and a mildly sweet Cake, that it can be eaten as a teatime snack or for breakfast.

So a final word, Cakes turn out to be soft, fluffy & moist even without EGGS & BUTTER. So now a question - Am I still biased with cakes which do not use Egg & Butter? No... No... No... And wait. more Eggless & Butterless Cakes coming on its way...

Let's talk about the Ingredients in this Marble Cake:

All-purpose Flour - You can either use All-purpose Flour (standard) or gluten-free all-purpose flour.
Sugar - White Sugar or a mix of White Sugar & Brown Sugar is best. I wouldn’t recommend using all brown sugar, as I always find the flavour overpowering.
Baking Soda - Baking Soda gives the Marble Cake some ‘lift’, but also leavens the cake.
Salt - Salt brings out the sweetness. According to me, it is a must for any cake, muffin or brownie!
Curd/Yogurt - This is what replaces the Eggs and also gives stability to the Cake. That is the stability which avoids the cake from sinking!. Use fresh(not sour) Curd/Yogurt for the purpose.
Sunflower/Canola oil - Any standard oil is fine for this recipe preferably which has no overwhelming flavour/smell. I have used Sunflower Oil, as it is what I had. You can get easy with any type of Vegetable Oil, Coconut Oil, Canola Oil, etc.
Vanilla Extract - A MUST for any baked good especially for Cakes. Helps to bring out an aroma unique to baked goods.
Water - To mix everything together!

For more CAKE Recipes, Click here...

Recipe Type - Cake, Dessert
Difficulty - Medium
Yields - 1 Medium Sized Cake
Author - SM

Preparation Time - 20 - 30 Minutes

Cooking Time - 45-50 Minutes

HOW TO BAKE EGGLESS MARBLE CAKE -

Name: Royal Nawabi Egg Korma - Rich Awadhi Delight
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian (North India)
Ingredients: 4 Eggs; Salt: To Taste; 1/2 teaspoon Turmeric Powder; Oil: For Shallow Frying; 1 Onion, finely chopped; 3-4 Green Chillies, slit; 1-inch piece Ginger; 5-6 Garlic Cloves; 1/2 teaspoon Turmeric Powder; 1 teaspoon Red Chilli Powder; 1.5 teaspoons Cumin Powder; 3 teaspoons Coriander Powder; 1/2 cup Yoghurt/Curd; 1 cup Milk; 1/4 cup Birista (Fried Onions); 3 tablespoons Oil; Salt: To Taste; 1 tablespoon Sugar; 3 Cardamom Pods; 1-inch piece Cinnamon, 2 sticks; 1 Bay Leaf; 5–6 Cloves; 1.5 teaspoons Poppy Seeds; 10 Almonds; 10 Cashew Nuts; 1.5 teaspoons Garam Masala; 1/4 cup Birista (Fried Onions); 2 tablespoons Ghee; A few Coriander Leaves (optional); A few Saffron Strands (optional)

NO EGG NO BUTTER MARBLE CAKE

EGGLESS MARBLE CAKE

*Please do read all the instructions for a perfectly textured Cake.

MEASURING THE INGREDIENTS(Updated as on 7th October 2020):

My friend recently made this Cake and said the cake became dense. She had scooped out the flour and didn't level it off. So the quantity of Flour ended up to be more than necessary for the recipe making the cake dense.

So, I am updating few tips for you to get perfect Cakes. Make sure to measure the ingredients perfectly. I have given both Cups & Grams measurement for your convenience. Grams measurements works perfect, but if you do not have a weighing scale use Cup measurements.

While measure the ingredients using a Cup make sure to follow these basic instructions for every ingredients.

FLOUR - Use Spoon & Level Method. Do not scoop out the floor from the container. Instead spoon in the flour into the Cup. Do not pack the flour in the Cup and Do not tap the cup for the flour to settle down. All these can alter the final texture of a Cake. After you have spooned in the Flour into the Cup use the back of a Knife or a spoon to level off the top of the measuring Cup.
COCOA POWDER - Follow the same method as for the Flour. And do not forget to sift it.
BAKING SODA & BAKING POWDER - Both these ingredients can settle down in the containers in due course. Shake it before scooping out with a spoon and then level the top with the back of a spoon or a knife.
SUGAR - Sugar is heavier then flour. So it is unlikely to settle down in the measuring cup. Scoop it out from the container with a spoon and then finally level it off with the back of a knife or a spoon.
BROWN SUGAR - Follow the same method as for Sugar.
LIQUIDS - Liquids such as Oil, Milk/Yogurt/Buttermilk, Fruit Juice & Water should be measured at the eye level. It would be advisable to use a liquid measuring Cup. Bend down to the eye level and make sure the measuring requirement is perfect.

INGREDIENTS:

For Vanilla Cake Batter:

Curd/Yogurt - 1/2 Cup(135 Gms)

Sugar - 1/2 Cup(120 Gms)

Vegetable Oil - 1/4 Cup(55 Gms)

Vanilla Extract - 1 Tspn

All-purpose Flour - 1 Cup(170 Gms)

Baking Soda - a Pinch

Baking Powder - 1/2 Tspn

Salt - a Pinch

Water - 2 Tbspn

For Chocolate Cake Batter:

Curd/Yogurt - 1/2 Cup(135 Gms)

Sugar - 1/2 Cup(120 Gms)

Vegetable Oil - 1/4 Cup(55 Gms)

Vanilla Extract - 1 Tspn

All-purpose Flour - 3/4 Cup(120 Gms)

Cocoa Powder - 1/4 Cup(50 Gms)

Baking Soda - a Pinch

Baking Powder - 1/2 Tspn

Salt - a Pinch

Water - 2 Tbspn

METHOD:

For Vanilla Cake Batter:

Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
In a large bowl, combine Curd/Yogurt, Sugar & Oil.
Whisk it using a hand beater or a wire whisk until Sugar dissolves.
Just beat until the sugar dissolves, do not overbeat.
Now add the Flour mixture to the above and gently fold it up using a spatula.
Fold all the ingredients until well combined.
Pour in 2 Tbspns of Water and fold it again until well combined.
Keep the batter aside.

For Chocolate Cake Batter:

Sieve All-purpose Flour along with Cocoa Powder, Baking Soda, Baking Powder & Salt once and keep it aside.
In a large bowl, combine Curd/Yogurt, Sugar & Oil.
Whisk it using a hand beater or a wire whisk until Sugar dissolves.
Just beat until the sugar dissolves, do not overbeat.
Now add the Flour mixture to the above and gently fold it up using a spatula.
Fold all the ingredients until well combined.
Pour in 2 Tbspns of Water and fold it again until well combined.
Keep the batter aside.

For Eggless Marble Cake:

Preheat the oven at 180 Degree Celsius for about 10-15 Minutes.
Grease the Cake Tin and dust them up with the Flour.
Line the greased Cake Tin with Baking/Parchment Paper.
Scoop out 2 Tbsps of Vanilla Cake Batter and pour it into the cake tin.
Take about 2 Tbspns of Chocolate Cake Batter in another scooper/ladle and pour it on top of the Vanilla Cake batter.
Follow the suit alternating between Vanilla Cake Batter & the Chocolate Cake Batter.
Let the Cake batter spread-out naturally.
Once all the batter is poured into the Cake Tin, gently hit the Cake Tin to settle(even-up) the batter.
Now, using the back of a spoon or a chopstick, make a Zig-Zag swirl through the batter once.
Gently move the back of a Spoon/chopstick once through the batter to get a marble-like design.
Care should be taken not to overdo it.
Bake the cakes in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 -50 Minutes or until the skewers come out clean.
Let the Marble Cake cool in the Cake Tin on a rack.
Remove the Marble Cake from the pan carefully and peel off the baking paper.
Cut the marble Cake into the desired shape and store it in an airtight box.
When stored properly it stays good for up to 3 days @ room temperature.

For Longer Shelf Life :

Wrap it in plastic wrap and refrigerate the Cake. Can be refrigerated up to a week.
Before serving remove them from the plastic wrap and serve once it reaches the room temperature.

EGGLESS MARBLE CAKE

NOTES:

For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
For the best tasting vanilla cake, stick to flavourless vegetable oil. According to me, Sunflower Oil/Canola Oil works best.
This is a mildly sweet cake. Adjust the amount of Sugar to suit your preference.
Be careful not to over mix the batter, otherwise, the cake will be dense and heavy.
For a marble-like swirl design, gently make a zig-zag movement through the layered batter with a thin stick/Chopstick or with the back of a thin spoon.
Do not overdo it which may mix up the layered battered.
Do not over-bake the cake, as it continues to cook in the pan as it cools.
Adjust the baking time according to your oven settings.

When we saw the Web Series 'Queen' based on the life of late Tamil Nadu Chief Minister J. Jayalalitha, what caught along with the series was one recipe which came along a few times in the series. A Potato Curry which instantly caught my daughter's attention and there she wanted a similar-looking Potato Curry, I can say similar-looking & not tasting. If I had to make a justified version of the same Potato Curry which came in the series, or at least the one Ms. Jayalalitha liked. I should have surely dined along with her, sharing the food send from another legendary Politician and Actor, Dr. M.G.R's house. Or at the least, I should have been lucky enough to get the recipe from the cook.

No choice... As I was not lucky enough for such instances. As usual, I tried along with my instincts to justify with a similar-looking Potato Curry and ah, mainly my only concern was to appease my daughter's taste buds. So there came along and still coming along some new versions of Dry Potato Curries in my kitchen. Even my son went along to try his own version of the same. Whatever it is, a dish with Potatoes & my daughter goes head over heels for it. She is always like,"I have never met a Potato, I didn't like..."

So here comes a simple Potato Recipe in a typical South Indian Style - "Urulai Kizhangu Varuval". Potatoes cooked, tempered and sautéed along with simple spices. Quick and easy to make and suits well to be served along with both Roti & Rice or simply serve it as a side dish to go along with Rice, Sambar/Rasam/Curd.

For more Recipes with POTATOES, Click here...

Cuisine - South Indian
Course - Side Dish
Spice Level - Spicy
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 5- 10 Minutes

Cooking Time - 10 - 15 Minutes

HOW TO MAKE URULAI KIZHANGU VARUVAL - DRY POTATO CURRY

INGREDIENTS :

To Cook Potatoes:

Potato - 4 Nos.

Turmeric Powder - 1/4 Tspn

Salt - To Taste

For Urulai Kizhangu Varuval:

Oil - 3 Tablespoons

Mustard Seeds - 1/2 Teaspoon

Curry Leaves - a Sprig

Onion - 1 No.

Garlic - 3–4 Cloves

Red Chilli Powder - 2 Teaspoons

*Fennel Powder - 1 Teaspoon

Curry Masala Powder- 1 Teaspoon

Salt - To Taste

METHOD:

To Cook the Potatoes:

Wash, clean & peel the Potatoes. Cut them into medium-sized cubes.
Add enough water & Cook Potatoes along with Turmeric Powder and a dash of Salt.
Cook until Potatoes turn soft & cooked.
If there is any excess water, drain the Potatoes and keep it aside.

For Urulai Kizhangu Varuval:

Heat oil in a Pan, splutter Mustard seeds.
Immediately add Curry Leaves and give a quick stir.
Add finely chopped Onions & Garlic cloves to the above and sauté until onions turn translucent.
Now add Red Chilli Powder, Fennel Powder and Curry Masala Powder and fry this on a low flame until the raw flavour goes.
Add Cooked Potatoes and gently mix it until all the pieces are well coated with the Masalas.
Cook this on a low flame for about 5–7 minutes until the Potatoes are roasted well with the Masalas.
Stir the ingredients occasionally.
Care should be taken while stirring the Potatoes, make sure not to break or mash the Potatoes.
Switch off the flame and serve Urulai Kizhangu Varuval hot as a side dish.
This Urulai Kizhangu Varuval goes well with both Roti & Rice.

NOTES:

I have used 4 Big Potatoes in the recipe.
Can cook the same recipe with Baby Potatoes.
Do not overcook the Potatoes.
Adjust the amount of Spices to suit your spice level.
Can Substitute Curry Masala Powder with Garam Masala Powder/Mutton Masala Powder/Chicken Masala Powder.

*FENNEL POWDER:

I usually use freshly roasted and ground Fennel Powder if I am using it in my recipes. Freshly roasted and ground Fennel Powder gives out a wonderful aroma and adds flavour to the dish it is added into. You can get easy with ready-made Fennel powder, too. If you are making fresh Fennel Powder, then

Dry roast the Fennel Seeds on a low flame until it splutters & turns fragrant.
Care should be taken not to burn the Fennel seeds, which would totally spoil the taste and flavour of the dish.
Once cooled, grind the Fennel Seeds into a fine powder and keep it aside.
I use my mortar and pestle to grind the roasted Fennel Seeds, as I normally use only a small amount in my recipes.
If you want to make a big batch and store it for further usage, can dry roast a big batch and grind it in a small blender jar or Coffee grinder.

A bowl of Royal Nawabi Egg Korma, a creamy and rich Awadhi curry garnished with fried onions and fresh coriander.

Royal Nawabi Egg Korma - Rich Awadhi Delight

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions.

What is Nawabi Egg Korma?

Nawabi Egg Korma is a luxurious curry that showcases the art of slow cooking. Originating from the royal kitchens of Awadh, this dish reflects the grandeur of Mughal and Nawabi cuisines. It features hard-boiled eggs simmered in a luscious sauce made from ghee (clarified butter), yoghurt, a blend of aromatic spices, and a thick paste of nuts and poppy seeds, finished with a touch of fresh cream or milk.

Ingredients That Make Korma Special

Each ingredient in Nawabi Egg Korma plays a crucial role in achieving its distinctive taste:

Yoghurt/Curd: Adds a tender texture to the eggs and a subtle tanginess.
Spices: Infuses the dish with its unique and aromatic flavour profile.
Blanched Nuts (Cashews/Almonds) and Poppy Seeds: Act as thickening agents, providing a rich, creamy consistency.
Fresh Cream/Milk: Enhances the richness and smoothness of the curry.
Saffron: Imparts a delicate colour and fragrant undertone.

The Art of Cooking Korma

Traditionally, Nawabi Egg Korma is prepared using a technique called Dum-Pukht, where the curry is cooked slowly on a low flame with the lid on, allowing the flavours to meld without curdling the yoghurt. For ease, you can achieve a similar result by slow-cooking the curry in a pan. The hard-boiled eggs are first marinated with salt and turmeric, then shallow-fried before being added to the korma, ensuring they absorb all the rich flavours.

Variations of Korma Across India

In India, Korma is known by various names and styles:

While Mughlai, Shahi, Nawabi, and Kashmiri Kormas typically use nuts and cream as thickening agents, South Indian Kurmas rely on coconut and poppy seeds. The South Indian version is a delightful curry that pairs well with both roti and rice.

Perfect Pairings for Nawabi Egg Korma

This Nawabi Egg Korma is incredibly versatile and complements a variety of dishes. Serve it with:

Indian Breads: Parotta, Chapatis, Naan, Kulcha
Rice Dishes: Biryani, Pulao, Ghee Rice

For a complete meal experience, enjoy it with Maida (all-purpose flour) chapati or naan.

For more delicious Korma/Kurma recipes, click here...

Cuisine: Indian (North India)
Course: Side Dish
Spice Level: Low
Difficulty: Medium
Serves: 4
Author: SM

Preparation Time: 20–30 Minutes
Cooking Time: 30–45 Minutes

For more recipes with Eggs, click here...

Nawabi Egg Korma Recipe: A Royal Curry Experience

Close-up of Nawabi Egg Korma, featuring boiled eggs in a rich, creamy gravy topped with fried onions and coriander, presented in a white bowl on a wooden tray.

Nawabi Egg Korma - Rich & Creamy Awadhi Egg Curry

Elevate your curry game with Nawabi Egg Korma, a sumptuous dish steeped in the rich culinary traditions of Awadhi and Mughlai cuisines. This recipe combines creamy yoghurt, fragrant spices, and slow-cooked eggs to create a dish fit for royalty.

Ingredients

For Cooking and Frying the Eggs

4 Eggs
Salt: To Taste
1/2 teaspoon Turmeric Powder
Oil: For Shallow Frying

For a detailed guide on making perfect hard-boiled eggs, click here...

For Nawabi Egg Korma

1 Onion, finely chopped
3-4 Green Chillies, slit
1-inch piece Ginger
5-6 Garlic Cloves
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1.5 teaspoons Cumin Powder
3 teaspoons Coriander Powder
1/2 cup Yoghurt/Curd
1 cup Milk
1/4 cup Birista (Fried Onions)
3 tablespoons Oil
Salt: To Taste
1 tablespoon Sugar

Spices

3 Cardamom Pods
1-inch piece Cinnamon, 2 sticks
1 Bay Leaf
5–6 Cloves

To Soak and Grind

1.5 teaspoons Poppy Seeds
10 Almonds
10 Cashew Nuts

To Garnish

1.5 teaspoons Garam Masala
1/4 cup Birista (Fried Onions)
2 tablespoons Ghee
A few Coriander Leaves (optional)
A few Saffron Strands (optional)

Method

Preparing and Frying the Eggs

Hard Boil the Eggs: Boil the eggs until firm, then peel.
Marinate: Rub the eggs with salt and turmeric powder. Let them marinate for 5-10 minutes.
Shallow Fry: Heat oil in a pan. Fry the marinated eggs until they are golden brown and crispy. Set aside.

Making Nawabi Egg Korma

Prepare Nut Paste: Dry roast poppy seeds on low heat until they pop. Soak them in hot water for 20–30 minutes. Blanch almonds and cashew nuts in hot water for 10–20 minutes. Grind the soaked nuts and poppy seeds into a fine paste.
Make Onion-Ginger-Garlic Paste: Grind onions, ginger, and garlic into a smooth paste.
Cook Spices: Heat oil in a wide pan. Add cardamom, cinnamon, bay leaf, and cloves. Sauté until fragrant.
Add Paste: Add the onion-ginger-garlic paste and cook until fragrant.
Spice It Up: Stir in turmeric powder, red chilli powder, cumin powder, and coriander powder. Pour in 1/2 cup of water and cook until the masalas are well-cooked and the oil separates.
Add Nut Paste: Mix in the nut paste and cook on low heat, stirring frequently.
Incorporate Yoghurt: Stir in the yoghurt and green chillies. Cook for a few minutes.
Add Eggs: Gently add the shallow-fried eggs to the korma. Cook on low heat.
Add Milk: Pour in the milk and simmer for 5–7 minutes, stirring occasionally. Be careful not to break the eggs.
Final Touches: Add birista, sugar, and adjust the salt. Cook until the korma reaches your desired consistency.
Garnish: Sprinkle garam masala, remaining birista, and ghee. Optionally, garnish with coriander leaves and saffron strands.

Notes

Poppy Seeds: Dry roasting and soaking help create a smooth paste and thick consistency.
Spice Level: Adjust green chillies to your preferred spice level.
Sugar: Optional, but recommended for balancing the flavours.
Consistency: Adjust thickness as desired.
Variations: This recipe can be adapted with chicken or lamb. Cook the meat according to your preference.
Serving Suggestions: Enjoy with Parotta, Chapatis, Naan, Kulcha or with Rice Dishes like Biryani, Pulao, Ghee Rice or steamed rice.

A beautifully presented bowl of Royal Nawabi Egg Korma, showcasing boiled eggs in a rich, creamy curry, garnished with fried onions and fresh herbs, placed on a wooden tray against a dark background with spoons beside it.

Royal Nawabi Egg Korma - Elegant Awadhi Cuisine

*How to Make Birista (Fried Onions)

Fried onions add a delightful crunch and depth of flavour to your korma. Here's how to make them:

Ingredients

2 Onions, thinly sliced
Salt: To Taste
Oil: For Frying

Method

Prepare Onions: Peel and slice onions thinly. Pat dry with a towel to remove excess moisture.
Fry Onions: Heat oil in a pan to cover the onion slices. Fry on medium-high heat until golden brown, stirring regularly.
Drain and Store: Remove from oil and drain on paper towels. Cool completely and store in an airtight container. They stay fresh for up to a month when refrigerated.

*Tips: Ensure onion slices are evenly cut and moisture-free for crispy results.

Close-up of a hand holding a fluffy, thin chapati made with Maida (all-purpose flour), showing its light texture and golden brown spots.

Fluffy Maida Chapati- All Purpose Flour Chapati

Perfect Maida Chapati Recipe: Thin, Soft, and Delicious

Discover one of the most popular recipes on my blog, "Essence of Life - Food." This Maida Chapati recipe is a personal favourite and a hit among guests. Made perfectly thin and soft, these chapatis are a delightful twist on traditional Indian flatbread.

The Significance of Bread in Indian Cuisine

Western countries boast a rich bread culture, with each nation having its unique bread. While Asia is predominantly rice-based, India presents a balanced culinary scene with both Roti (bread) and Rice as staples. Wheat and rice are central to Indian diets, creating a diverse food culture. Despite our expertise in bread-making, Indian breads often go uncelebrated compared to their international counterparts.

Chapati: The Quintessential Indian Bread

Among the myriad of Indian breads, Chapati stands out as the foundation of all Rotis & Parathas. No Indian meal is complete without this essential flatbread. Traditionally made with finely milled whole wheat flour, Chapati is also known as Pulka or Roti. However, this recipe offers a unique twist by using all-purpose flour, known as Maida in India. Aside from my Mom, I've never known anyone else in our circle who makes these Maida Chapatis at home.

The Debate Around Maida

In recent years, Indian households have shied away from Maida due to concerns over bleaching agents and health impacts. Despite the scepticism, I remain loyal to traditional recipes that call for Maida. I believe in preserving the authenticity of dishes like cakes and Malabar Parotta, which are best made with all-purpose flour.

Maida/All-purpose Flour in Indian and Central Asian Cuisine

Maida is extensively used in Indian and Central Asian cuisines. It is the key ingredient in various flatbreads such as Naan, Kulcha, Tandoori Roti, Parotta, Romali Roti are made using Maida. Deep-fried breads like Batura, Puri, and Luchi are also made with Maida. These breads hold a significant place in Indian cuisine, rivalling the importance of rice.

Preparing the Perfect Maida Chapati

To make Maida Chapati, you will need:

All-purpose flour (Maida), salt, and water.
Knead the ingredients into a soft dough and let it rest for 10–15 minutes to develop gluten. Form the dough into small balls, flatten them, and roll them out into circles using a rolling pin (Belan) on a rolling board (Chakla).

For best results, use good quality Maida and ensure the dough is well-kneaded and rested. This makes the Chapatis soft, fluffy, and delicious. Rolling them into perfect rounds is a feat that can be acquired by practice. It is equally one of the easiest yet tricky dishes to prepare in terms of shape and softness.

There are also automatic roti makers available on the market that automate the whole process. Even rolling these Maida Chapatis becomes easy with Chapati pressing machines. These Maida Chapatis tend to spring back to size when rolled, so make sure to roll out slightly bigger than normal Chapatis.

Cooking Maida Chapati

Cook the rolled-out dough on a preheated tava or griddle, turning until both sides are done. Avoid using oil or ghee if you prefer non-greasy Chapatis. These Chapatis remain soft even the next day, making them a great addition to daily menus.

Tips for Beginners

This recipe is beginner-friendly. Use water at room temperature and add a few teaspoons of oil while kneading. Let the dough rest for 8–10 minutes to allow the gluten to develop, resulting in soft and nutritious Chapatis. My neighbour aunty whom we call Mami, once shared a valuable tip: the key to soft Chapatis lies in allowing the dough to prove for at least 8–10 minutes.

Discover the Secret to Soft, Delicious Chapatis That Stay Fresh Even the Next Day

I learned to make Chapati early on and perfected it through practice. And the most crucial step, my secret tip for perfect texture and softness, is adding flour to water instead of water to flour. This personal technique ensures the best results for making soft, delicious Maida Chapatis. It's a foolproof recipe in my kitchen, loved by my family, especially my kids. When you're bored by regular Chapatis, try this Maida variation for a delightful change.

For a detailed recipe on Chapati with Atta/ Whole Wheat Flour, click here...

Cuisine - Indian

Course - Main Course
Difficulty - Medium
Serves - 4
Yields - 15 Chapatis
Author - SM

Preparation Time - 5–10 Minutes
Leavening Time - 10–30 Minutes - 1 Hour
Cooking Time - 20–30 Minutes

Explore a wide range of exquisite Indian Bread Recipes, here...

Mastering the Art of Maida Chapati: A Family Favourite

A black platter filled with neatly folded Maida chapatis, showcasing their soft and pliable texture.

Fluffy Maida Chapati- All Purpose Flour Chapati

Perfect Maida Chapati Recipe: Thin, Soft, and Delicious

Understanding Maida/All-purpose Flour

Maida is made from wheat, finely milled without any bran, refined, and bleached. It is prepared from the endosperm, the starchy white part of the wheat grain, making it rich in carbohydrates and sugar. The milling process separates the bran and germ, resulting in a white, protein-rich flour. Despite being low in protein and fibre, Maida is highly extensible and stretchable, making it ideal for various Indian breads, pastries, and baked goods.

Ingredients:

Maida/All-purpose Flour: 3 Cups
Water: 1¼ Cups (Approximately)
Salt: To Taste
Sugar: 3–4 Teaspoons (Optional)
Oil: 2–3 Tablespoons

Method:

Kneading the Dough

Take 1¼ cups of water in a large bowl.
Add a dash of salt and optional sugar to the water.
Drizzle a few teaspoons of oil over the water and mix well.
Add 3 cups of Maida to the water mixture.
Mix until no visible water remains, but do not knead at this point.
Knead the mixture until it becomes smooth and soft, approximately 8–10 minutes.
Cover the bowl and let the dough rest for 30 minutes.

Notes:

Mixing Method: Add flour to the water mixture to retain the softness of the Chapatis.
Water Ratio: Use approximately 1¼ cups of water for 3 cups of Maida, adjusting based on the flour quality.
Kneading: Dip your fist in water if more moisture is needed and continue kneading for a softer & more pliable dough.

Resting the Dough

Cover the Dough: Wrap the well-kneaded dough with a wet kitchen towel, cling film, or plastic wrap, or cover the bowl tightly with a lid.
Let the dough rest for at least 8–10 minutes for the gluten to develop. For best results, rest for up to an hour, especially in cold weather.

Notes:

Moisture: Covering the dough traps moisture, preventing it from drying out.
Texture: Resting time tenderizes the dough, giving it a soft and springy texture.

Rolling the Dough

Divide and Roll: Divide the dough into equal portions and roll each portion into medium-sized, thin circles.

Notes:

Roll the dough slightly larger than normal Chapatis as Maida Chapatis tend to spring back.
Dust the rolling board with dry flour or well-powdered rice flour to prevent sticking and ensure soft Chapatis.
Do not use too much flour while you roll the dough. Chapatis tend to become hard if you use more flour on either side of the dough when rolling them.

A close-up of a golden brown Maida chapati held by hand, with a black platter of folded chapatis in the background.

Fluffy Maida Chapati- All Purpose Flour Chapati

Cooking the Maida Chapatis

Heat the Tava/Griddle:

Heat a Tava/Griddle on a high flame, then lower the flame before placing the rolled Chapatis on it.

Cook the Chapatis:

Wait for the colour to change slightly and the Chapatis to fluff up.
Flip and cook the other side until brown crispy spots appear.
Remove from the Tava/Griddle and place on a plate lined with a clean kitchen towel.

Serving Suggestions:

Stack the Chapatis, cover with the kitchen towel, and just before serving, smear with oil, butter, or ghee.
Serve hot with your choice of vegetarian or non-vegetarian side dishes or Raithas.

Fluffy Maida Chapati- All Purpose Flour Chapati

Notes & Tips:

Temperature Control: Do not overheat the Tava/Griddle while cooking.
Condensation: Kitchen towels absorb moisture, preventing the Chapatis from getting soggy.
Storage: For later use, store Chapatis in an insulated casserole lined with a kitchen towel to maintain softness.

This Maida Chapati recipe is truly foolproof, ensuring soft and pliable flatbreads that remain tender even the next day. It's a family favourite and a standout on my blog, consistently drawing rave reviews for its simplicity and deliciousness. Perfect for beginners and seasoned cooks alike, this recipe embodies the versatility and charm of Indian bread-making, making it an all-time popular choice among my readers. Give it a try and see why it's a staple in our home and a star on my blog - Essence of Life - Food.

A bowl of golden French Onion Soup with caramelized onions, served with slices of French baguette and a small bowl of cheese topped crouton.

Rich and Aromatic French Onion Soup

French Onion Soup: A Classic French Bistro Favourite

French cuisine is celebrated worldwide for its finesse and flavour, and French Onion Soup (Soupe à l’oignon) is a quintessential dish that embodies this tradition. This traditional French soup is made from simple ingredients—onions and beef broth—yet delivers a complex, comforting taste. Typically served with croutons or toasted baguettes topped with melted cheese, French Onion Soup has a history dating back to Roman times. Although originally considered a peasant’s dish, the modern version of this soup has been refined since the 18th century.

The Secret to Its Rich Flavour: Caramelized Onions

The key to the unique flavour of French Onion Soup lies in the caramelization of onions. Slowly cooking the onions until they reach a deep, golden-brown colour releases their natural sweetness. A splash of brandy, sherry, or wine is often added during this process, further enhancing the soup's depth of flavour.

A Comforting Bistro Classic

If you're craving something warm and satisfying, this French Onion Soup recipe is a bistro classic that will not disappoint. Despite its rich taste, the soup is made from a handful of frugal ingredients: onions, broth, salt, and butter. These simple components undergo a magical transformation during the slow cooking process, resulting in a luxurious bowl of soup with silky-textured onions swimming in a dark, savoury broth.

Why This Soup Is a Must-Try

Though it sounds sophisticated, French Onion Soup is surprisingly easy to make at home. It's one of the simplest yet most satisfying soups you'll ever try, perfect for both novice and experienced cooks. The key to mastering this dish lies in the quality of the ingredients and the patience to cook it low and slow.

Essential Tips for Perfect French Onion Soup

Time and Patience - The secret to an authentic French Onion Soup is time and patience. The onions must be caramelized slowly in a wide, heavy-bottomed pan to develop their rich, sweet flavour. Once the onions are perfectly caramelized, they are simmered in the broth for an extended period. This slow cooking process allows the broth to evaporate and concentrate, creating a deeply flavoured soup that is close to divinity. Don't rush the process—skimping on time will compromise the final result.

Herbs and Wine - While the traditional French Onion Soup recipe uses basic ingredients like onions, broth, butter, salt, and pepper, you can add your own personal touches to elevate the dish. My go-to method includes using a Bouquet Garni, a bundle of herbs typically comprising parsley, thyme, and bay leaf, tied together with a string. Sometimes, the exterior leaves of a leek are used to wrap the herbs. Additionally, Julia Child recommends finishing the soup with a splash of brandy or wine, but this is entirely optional and can be adjusted to your taste.

A Staple in French Cuisine

French Onion Soup is just one example of the many soups in French culinary tradition. French cuisine boasts a rich repertoire of soups, ranging from clear soups like bouillon and consommé to hearty, thick soups. This classic French Onion Soup is not just a dish; it's a comfort food experience at its finest.

Close-up of a cheesy crouton floating on French Onion Soup, topped with herbs and melted cheese.

Cheesy French Onion Soup and Crouton

The Ultimate Cheesy Toast: A French Onion Soup Essential

The crowning glory of French Onion Soup is undoubtedly the cheesy toast that tops it off. This delicious finishing touch is more than just a garnish; it’s a key component that elevates the soup to a heartier, more satisfying dish. There are various opinions on how the cheese and toast should be prepared, but culinary legend Julia Child suggests allowing the cheese to melt into the soup, creating a rich, cohesive flavour.

To achieve this, toast a baguette slice with finely grated cheese, then place it on top of your soup. The toast should soak up the onion broth, becoming tender enough to cut with your spoon while still retaining a bit of texture. If you prefer a thicker, more substantial layer of cheese, consider adding extra layers of grated cheese during the baking process, allowing it to form a relatively unmelted, golden-brown lid.

Cuisine: French
Recipe Type: Soup
Spicy Level: Low
Difficulty: Easy
Serves: 3-4
Author: SM

Preparation Time: 20–30 Minutes
Cooking Time: 1½ - 2 Hours

For more delicious Soup Recipes, click here!

"How to Cook French Onion Soup -

Soupe à l’Oignon: A Classic French Delight!"

A full spread of French Onion Soup with caramelized onions, French baguette slices, and a cheese crouton, served on a white plate.

French Onion Soup Served with Baguette

French Onion Soup is a timeless dish renowned for its rich flavours and comforting warmth. This iconic French cuisine recipe, known as Soupe à l’oignon in French, is a delightful combination of caramelized onions and savoury broth, topped with cheesy toast that will leave you craving more. Whether you’re a seasoned cook or a kitchen novice, this step-by-step guide will show you how to create the perfect French Onion Soup that’s sure to impress.

Ingredients

For French Onion Soup:

6–8 Onions, thinly sliced
2 tablespoons Butter
2 tablespoons Olive Oil
Salt, to taste
1 teaspoon Sugar
1/4 cup All-Purpose Flour (optional)
1/2 teaspoon Pepper Powder
1 Bouquet Garni (Bay Leaf, Thyme, and Parsley)
4–5 cups Beef Broth
1/2 cup Wine, Brandy, or Sherry (optional)

For the Toast:

8 slices Baguette or Bread
100 grams Cheese, grated

Method:

For Cooking French Onion Soup

Preparing the Onions:

Peel and slice the onions thinly.
In a wide, heavy-bottomed pan, melt the butter with olive oil over medium-low heat.
Add the onions to the pan and sauté on medium-low heat.
Once the butter's foam subsides, stir the onions and cover the pan.
Reduce the heat to low and cook for about 12–15 minutes, stirring occasionally.
After 15 minutes, the onions should be translucent and softened.
Add salt, pepper, and sugar to the onions. The sugar helps in caramelizing the onions.
Continue to cook on low heat for another 20–30 minutes until the onions turn a light brown colour. Stir occasionally to prevent burning.

Caramelizing the Onions:

The key to a perfect French Onion Soup is slow-cooking the onions until they are evenly caramelized. Avoid rushing this step, as the deep flavour of the soup comes from the caramelized onions.
Boil the beef broth in a separate pan while the onions are cooking.
Once the onions are caramelized, sprinkle flour over them (if using) and stir until well combined. Cook for about a minute.
Gently pour the hot beef broth into the pan with the onions.
Add the bouquet garni and bring the soup to a boil.
If using, add the wine, brandy, or sherry at this point.
Lower the heat, partially cover the pan, and let the soup simmer on low heat for at least an hour, allowing the flavours to meld and the broth to reduce slightly.

For Preparing the Cheesy Toast

Baking in an Oven:

Preheat your oven to 180°C (350°F) and position a rack in the middle.
Divide the soup into small, deep oven-safe bowls.
Top each bowl with a slice or two of toasted baguette.
Sprinkle a thick layer of grated cheese over the bread, ensuring it reaches the edge of the bowl.
If desired, add a sprinkle of herbs on top.
Place the bowls on the middle rack and bake for 20–30 minutes until the cheese is melted, browned, and bubbling.
Remove carefully from the oven and allow the soup to cool slightly before serving.

Melting in a Microwave:

Divide the soup into small, deep microwave-safe bowls.
Top each bowl with a slice or two of toasted baguette.
Sprinkle a thick layer of grated cheese over the bread, ensuring it reaches the edge of the bowl.
If desired, add a sprinkle of herbs on top.
Microwave on high for 2–3 minutes until the cheese is melted, slightly browned, and bubbling.
Carefully remove the bowls from the microwave and let the soup cool slightly before serving.

Notes & Tips:

Onions: Feel free to use more onions if you prefer a richer flavour.
Caramelization: Slow cooking is essential for perfect caramelization. Avoid burning the onions; they should caramelize evenly.
Flour: Adding flour thickens the soup, but it's optional. For a gluten-free version, omit the flour and use gluten-free bread.
Bouquet Garni: I used a bouquet garni with bay leaf, thyme, and parsley. You can customize with your favourite herbs.
Broth: Beef broth is traditional, but you can substitute it with chicken stock or vegetable broth.
Make-Ahead: This soup can be made ahead and refrigerated for 2–3 days. Add the cheesy toast just before serving

Savour Every Bite of Authentic Soupe à l’Oignon

Enjoy the comforting flavours of this classic French Onion Soup at home. With a few simple ingredients and a bit of patience, you can create a luxurious bowl of Soupe à l’oignon that’s sure to warm your heart and soul. Perfect for a cosy night in or as an elegant starter for a dinner party. French Onion Soup is more than just a simple soup. It's a dish steeped in history, bursting with flavour, and surprisingly easy to prepare at home. Whether you're an experienced cook or just starting out, this recipe will guide you to creating a bistro-quality soup that will impress your family and friends. So grab your onions, your broth, and your patience—you're about to make a French classic that will warm your soul.

Onions - an age-old vegetable cultivated since ancient times. It is one vegetable most commonly used around the world. Onions belong to Allium genus of flowering plants that also includes Garlic, Shallots, Leeks & Chives. Onions vary in size, shape, colour & flavour. The most common types are red, yellow & white onions. The taste of this vegetable can range from sweet and juicy to sharp, spicy, and pungent, often depending on the season in which people grow and consume them.

Onions contain various Vitamins, Minerals and plant compounds that prove beneficial in promoting the health in many ways. The medicinal properties of Onions have been recognized since ancient times when they were used to treat ailments like headaches, heart disease and mouth sores. Even Ayurveda which does not suggest excessive usage of Onions as the vegetable is Tamasic in nature which makes people irritable and also produces excess heat in the body. However, Ayurveda recognizes Onions as Blood Purifiers and removes toxins from the body. It has Anti-bacterial, Anti-fungal and Anti-viral properties, Onion is known to reduce inflammation and lower high blood pressure. It also helps to lose weight. Onions help to stabilize digestion and are excellent to treat cold and cough.

ONIONS - NUTRITIONAL VALUE:

Onions are rich in nutrients, low in calories but high in Vitamins, Minerals and Fiber. Onion is a good source of Vitamin C, which helps in regulating immune health, collagen production, tissue repair and iron absorption. Vitamin C also acts as a powerful antioxidant in your body, protecting your cells against damage caused by unstable molecules called free radicals. Onions are also rich in Vitamins B - Folate (B9) & Pyridoxine (B6). These Vitamins play key roles in increasing Metabolism, Red Blood Cell production and Nerve function. Onions are also a good source of Potassium.

HEALTH BENEFITS OF ONIONS

The health benefits related to onions are quite impressive. Onions contain powerful compounds that may decrease the risk of heart disease and type of certain Cancers. Onions have antibacterial properties and promote digestive health and also helps to improve immunity. Adding Onions into your daily diet will benefit overall health and the vegetable is so versatile that it adds flavour to the dish it is added into.

Healthy Heart

Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels. All of which may help to lower the risk of heart diseases. Onions have a high concentration of a potent Antioxidant flavonoid called Quercetin which facilitates anti-inflammatory properties. This helps to reduce High Blood Pressure & also protect against Blood Clots. Onions have also been shown to decrease cholesterol levels.

Loaded With Antioxidants

Onions are an excellent source of antioxidants. that inhibits oxidation which leads to cellular damage. Red Onions contain Anthocyanin a flavonoid which gives the red colour. Antioxidants and Anthocyanins present in Onions help fight against diseases like Cancer, Diabetes and Heart Diseases.

Prevents Cancer

Eating Onions lower the risk of certain Cancers like Stomach & Colorectal Cancers. Onion is a vegetable which belongs to the Allium genus, the Sulfur compounds, flavonoids & antioxidants found in Onions is believed to decrease tumour development and slow the spread of ovarian and lung cancer.

Control Blood Sugar

Quercitin & Sulfur compounds present in Onions has Antidiabetic effects. This has proven beneficial for people with Diabetes. Quercetin also interacts with cells in the small intestine, pancreas, skeletal muscle, fat tissue and liver which help to regulate the overall Blood Sugar level in the body.

Boost Bone Density

Onions help reduce oxidative stress, boost antioxidant levels and decrease bone loss, which may prevent osteoporosis and boost bone density. Adding Onions in your daily diet is believed to boost bone health.

Antibacterial Properties

Quercetin present in Onions has the ability to fight against Bacterial growth. Onions can fight potentially dangerous bacteria, such as Escherichia Coli(E.Coli), Pseudomonas Aeruginosa, Staphylococcus Aureus & Bacillus Cereus. Onions also help to inhibit the growth of Vibrio Cholerae.

Boost Digestive Health

Onions are a rich source of fibre and prebiotics, which are necessary for optimal gut health. Prebiotics are non-digestible types of fibre that are broken down by beneficial gut bacteria. Gut bacteria feed on prebiotics and create short-chain fatty acids. Onions are particularly rich in the Prebiotics - Inulin and Fructooligosaccharides. These help increase the number of friendly bacteria in your gut, help boost digestive health and also benefit your immune system.

Healthy Skin & Hair

Onions are a good source of Vitamin C, onions may support the building and maintenance of Collagen which provides structure to skin and hair. Applying freshly squeezed Onions Juice promotes hair growth and also helps to get rid of any scalp infections. Adding Onions while making Hair Oil is a common practice in Indian households. Rubbing a slice of an Onion on the balding area is believed to induce hair growth.

HOW TO USE ONIONS IN DAILY COOKING:

Onion is one common ingredient in most of the Cuisine around the World. A staple in most of the kitchens around the world. It can be easily added into your diet and it can be enjoyed Raw or Cooked. Onions give a wonderful flavour to savoury dishes. Regular intake of Onions can boost Vitamins, Minerals & Fiber.

Raw Onions can be added to kick the flavour in Salads & Raithas.
Can blend raw Onions with fresh herbs, vinegar and olive oil for a tasty homemade salad dressing.
Serve slices of Raw Onions along with deep-fried Non-Vegetarian dishes like Chicken 65, Beef 65 or along with Gobi 65, Vegetable or Chicken Cutlets etc.,
Use raw onions to add a kick of flavour in Indian Street foods & Chaat items like Bhel Puri, Pani Puri, Pav Bhaji etc.,
Add finely chopped Onions to Egg Dishes such as Omelettes, Scrambled Eggs, Frittatas or Quiches.
Top Crispy Dosas or Uthappam, Adai etc., with finely chopped raw Onions for a flavourful Dosa variety like Onion Dosa, Onion Uthappam.
Add Onions into Indian snacks like Vadais, Pakodas, Bhajjis, Samosas, Kachoris etc.,
Onions can be used as a base for Stocks & Soups.
Can prepare a hearty French Onion Soup or a Vegetable Soup with Onions.
Can make Pickled Onions.
Make homemade Salsa with Onions, Tomatoes and Cilantro.
Onions are commonly used while stir-frying Vegetables.
Onions are commonly used in most of the Indian Curries and Gravies.
Caramelized Onions add a wonderful taste to Baked Goods.
Caramelized Onions are served along with Rice Dishes like Biriyani, Ghee Rice, Mujadara etc.,

HOW TO BUY & STORE:

When selecting onions, make sure the Onions are dry and firm.
Onions shouldn't be wet and smelly.
Store Onions at room temperature in a clean, dry place.
Keep Onions in an open container in a well-ventilated room.
Store them whole with the peels.
Peeled onions can be stored in the refrigerator for 10–14 days.
Sliced or cut Onions can be refrigerated for not more than 7–10 days.

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TRIVIA - A SMALL FACT

Why does chopping Onions cause tears?

     Recently I saw a video... A teacher asking the students to name a vegetable which would make you cry. Most of them answered Onions, some Peppers and so on. One student out of blues answered Coconuts and then came the hilarious part of the Video. Anyway...
     Onions have a reputation for making people cry during the cutting or chopping process. This is due to the presence of a gas called syn-Propanethial-S-oxide. This chemical is a compound liquid that acts as a lachrymatory agent, meaning that it causes tears or stings the eyes.
     There are even weird suggestions like chewing a Bubble Gum or holding your tongue on the roof of your mouth or holding a piece of bread in your mouth while chopping Onions. But to my experience, none works.
      To reduce tears during chopping, chill the Onions for about 30 minutes, then cut off its top. First, peel the outer layer of the onion and leave the root intact, as this part has the highest concentration of lachrymatory agents. And using a very-very sharp knife and cutting the Onions fastly(so that the work(shedding tears) gets over soon), also can reduce tears while chopping Onions.
      Place Onions in Cold Water can help you to an extent in reducing tears while cutting Onions.
      Overall I feel that we have all got used to the fact that Cutting Onions can make you CRY. Slowly & in due course, I feel that I have left all these ideas behind and got adapted!!!

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DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homoeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.