I'm sorry right now I do not have a category on jams, but I have my Eggless Mayonnaise recipe on the site. Since it has milk, it's shelf life is about3-4 days, refrigerated.
Carrot Cake (Micro)
Flour 2 cups
Nuts, chopped 1 cup
Baking soda 2 tsp
Salt 1 tsp
Cinnamom powder 2 tsp
Sugar or grated jaggery 2 cups (or shakkar)
Oil 1 ½ cups
Eggs lightly beaten 4
Carrots, grated 3 cups
A 10” round baking tin, greased and floured or lined with butter paper
Method
1. Roll nuts in flour and keep aside.
2. Sift flour, soda, salt and cinnamon.
3. Add jaggery, oil and beaten eggs. Mix well.
4. Mix in the carrots and nuts.
5. Bake at 100 per cent for two minutes. Rotate container half way and bake for another two minutes. Rotate again and bake for one minute.
6. Let stand for five minutes then turn cake out of the tin.
Baati (Micro)
Atta (whole wheat flour) 1 ½ cups (225 g)
Besan (chick-pea flour) ½ cup (60 g)
Salt 1 tsp or to taste
Heeng (asafoetida) 1/8 tsp
Zeera (Cumin seeds) 1 tsp
Chilli powder 1 tsp or to taste
Baking powder ½ tsp
Ghee ¼ cup (60 g)
Water to knead
Melted ghee to soak the baatis ½ cup (approx.)
Method
1. Mix together the atta, besan, saltg, heeng, zeera, chilli powder and baking powder.
2. Rub the ¼ cup ghee into the mixture, then knead into a stiff dough with water.
3. Shape into balls and keep covered with a damp cloth till ready to bake.
4. Switch oven to ‘Crisp’ mode for two minutes.
5. Place the baatis on the crisp plate and bake in the ‘Forced Air’ mode for 10 minutes, at 175 C.
6. Switch off Crisp mode, and the baatis should be done in another 3 minutes.
7. Remove from oven and soak into the melted ghee for 3 minutes and serve hot with daal.
In India we use all purpose flour (maida) for all purposes in homes. Bread flour must be technically stronger or some such thing. I think you can use maida instead.
