Soft Coffee Marble Cake Recipe Without Egg Smell

COFFEE MARBLE CAKE

 Ingredients

• maida/all purpose flour - 1.5cups[185g]
• eggs - 4
• sugar - 3/4cup[180g]
• refined oil - 1/4 cup
• milk - 1tbs
• instant coffee powder - 3tsp
• baking powder - 1tsp
• salt - a pinch
• vanilla essence - 1/2tsp
• warm water - 3tsp

 Method

 step 1: prepare tin

• grease an 8 inch round tin with butter or oil
• line the bottom with a baking paper and dust the sides with some flour and remove the extra flour and keep this aside

step 2: prepare batter

• mix together flour,baking powder and salt
• sift two times and keep aside 
• beat together eggs and sugar for 5-6 minutes, until creamy and fluffy
• add oil and vanilla and beat for 30 seconds
• add the flour mix 1/ 3 portion at a time and fold in gently
• before adding the last portion add 1 tbs of milk to loosen the batter
• transfer half portion of batter into another bowl
• issolve coffee powder with warm water and mix gently with one portion of batter
• now we have two batter-vanilla batter and coffee batter
• spoon both batters alternatively into the prepared tin until all the batter has been finished
• when you finish pouring all the batter,tap this on a surface 2 - 3 times to expel  large air bubbles if any

 step 3:baking

• bake this in a preheated oven at 180 degree Celsius,for 30- 35 minutes or until a toothpick inserted at the centre of the cake comes out clean
• once the cake is done remove from oven and take the cake out from the tin after 15 to 20 minutes
• cut this and enjoy

Easy Way To Make Soft Layered Parotta | Laccha Paratha

Parotta
 Ingreients:

• maida - 500g
• salt -1tsp
• sugar -1tbs
• milk -160ml
• water -160ml
• ghee -50ml
• oil -50ml

 Method

• mix together flour,salt and suagr
• add milk and water and make a sticky dough
• now transfer this on to a clean work surface and knead well
• after 10 minutes of kneading add 1 tbs of oil and again knead for another 5 minutes
• the final dough should be smooth and elastic
• transfer this into a greased bowl and cover with a wet towel or cling wrap
• rest this dough for 2 hours
• in a small bowl mix together oil and ghee and keep aside
• after 2hours of rest, divide the dough into equal sized balls
• brush oil-ghee on each balls and rest them for 20 - 30minutes;this resting period is to allow the gluten to relax and thereby make it easy to roll out and shape the dough
• now apply some oil on your counter top 
• roll the ball using a rolling pin into a very thin sheet
• brush oil-ghee and then sprinkle some flour which will prevent the pleats from sticking together
• cut the sheet using a sharp knife or a pizza cutter leaving one end intact
• lift the sheet and pleat lengthwise from one end to another[please refer the video] and make a spiral
• brush some oil to prevent drying and repeat the same with the remaining balls
• then take a spiral ball onto a greased surface and flaten it using rolling pin;do not make it too thick or too thin
• place this on hot tawa and cook this on medium flame;cook each side for one minute;then apply some ghee - oil mix and cook for a couple of minutes more;the outside should have a golden colour and the inside should be cooked properly
• keep the cooked parotta warm until you finish all the parottas
• when 3 -4 parottas are ready,arrange in a pile and press with your hands to separate the layers
• serve the parotta hot with gravy