Kugan's Kitchen Part 6

[kugan98]

Ah, you are right, the tayir should be in room temperature.
I did not think about it.
Mixture being very thick may be your curds were very firm.
Moreover the baking soda is important for eggless cakes.
Reason for refusing to brown, I have no idea.
It will not brown only in microwave.
Anyway once it is cooked it will be eatable I believe.
This was a very easy, but a soft and spongy cake.
Thanks, Kugan98


Not sleepy, have been awake from 3.a.m