To begin with : first add all the dry ingredients to a mixing bowl.

Mix this well first using a hand whisk.

All the dry ingredients mixed up well.

After that add milk and oil.

Mix gently so that all the dry ingredients is mixed well with wet ingredients. Mixing is an important step as it is one the factors that decides the softness of the cake therefore be gentle while mixing.

Fold in gently using a spatula.The batter will be a bit runny.

Cake batter ready.

Grease the baking tins with oil. I laid butter paper in loaf pans alone. Then pour the batter till 3/4th of the pan.

No oven version: Spread sand on the kadai around 3/4 inch thick.

Cover it with a lid and heat it in medium flame for 10 mins. This is like preheating the oven.

Then place a butter paper on sand or you can even place a stand on it. We need a seperation betweeen sand and the baking tin. Place the tin on the butter paper.

After that, cook covered in low medium flame for 30-35 mins.

Keep an eye and check after 30mins.Use a tooth pick to check : insert it in the middle of the cake. If it comes out clean then cake is done.

The cake will be slightly golden on top.

Next for Oven version: Preheat oven at 180 deg C for 10 mins. Bake in preheated oven at 180 deg C for 30-35 mins or until a tooth pick inserted in the center comes out clean. I baked 1 loaf pan and the flower shaped pan in oven and other loaf pan in stove top. Allow the cakes to cool down completely. I usually place the cake tins on a wet cloth soon after removing it from oven for easy demoulding.

Finally once the cakes are cooled, run a knife at the sides of the cake tin. Invert to demould, remove butter paper.