Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Eggless Chocolate Cake
 
 
Prepration: 15 mins.
Cooking: 5 mins.
Serves 12 Cal/Ser 108
 
Ingredients
½ tin condensed milk (milkmaid)
½ cup milk, 1 tsp vanilla essence
½ cup (75 gm) oil
4 tbsp powdered sugar
100 gm (1 cup) plain flour (maida)
¼ cup cocoa, ½ tsp soda-bi-carb
1 tsp baking powder
chocolate sauce, walnut halves

Note: For plain cake, remove cocoa and add ¼ cup
cornflour instead.
 
Method
1. Sift maida, cocoa, soda and baking powder. Keep aside.
2. Beat sugar and milkmaid till fluffy. Add oil. Beat well.
3. Add milk and essence. Add maida. Beat well for 3-4 minutes till the mixture is smooth and light. Transfer to a greased bowl of 6” diameter.
4 Microwave for 5 minutes. Let it stand for 5 minutes in the microwave.
5 Let it cool. Transfer to a serving platter. Pour chocolate sauce on in and decorate with walnut halves.