Marble Cake (Mango & Strawberry)

Marble Cake

Hello Everyone!

I love to bake marble cakes with different flavours and colour's. This cake is with whole wheat flour and eggless.  A healthy cake sweetened with jaggery syrup.

Ingredients:

Whole wheat flour - 1.5 cups 

Jaggery syrup - 3/4 cup

Baking powder - 1 tsp

Salt - a pinch

Oil - 1/2 cup

Curd - 1/4 cup

Mango puree - 1/2 cup

Homemade strawberry jam - 1/4 cup

Vanilla essence - 1 tsp

Strawberry food colour - few drops

Few steps you need to follow before baking:

* Sieve whole wheat flour, baking powder and salt for 5-6 times.

* Grease your baking tin with oil.

* All ingredients should be in room temperature.

Method:

# Mix oil, jaggery syrup, curd and vanilla essence together.

# Divide the above mixture in two bowls.

# Mix mango puree in one bowl.

# Mix strawberry jam and food colour in another bowl.

# Divide your sieved flour in equal quantity.(3/4 cup each)

# Mix 3/4 cup of flour with mango mixture and 3/4 cup of flour with strawberry mixture.

# If strawberry batter is thick you can add 2 tablespoons of warm water.(optional)

# Grease your baking tin with oil / butter and dust some whole wheat flour.

# Pour 1 tablespoon of mango batter...pour strawberry batter one tablespoon. Repeat the process and fill your baking tin.

# Preheat your microwave convection mode @ 160'c.

# Bake @ 160'c for 45 minutes.

# Once baked check with a knife in the centre. If it comes out clean that means cake is baked well.

# After 5 minutes demould your cake.

# Cool completely. Slice you cake and enjoy for tea-time.

Please do try and provide your comments.

Thank U!

Tomato Bread

Tomato Bread

Hello Everyone!

Tomato Bread is a savoury bread which is made with whole wheat flour, tomatoes with a hint of kasuri methi / dried fenugreek leaves.

Ingredients:

Whole wheat flour - 200 grms + 1 tablespoon

Jaggery syrup - 1 tablespoon

Tomatoes - 3 numbers (medium size)

Instant active dry yeast - 1/2 tsp

Kasuri methi / dried fenugreek leaves - 1 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt - 1.5 tsp

Oil - 2 tablespoons

Butter - 2 tsp (brush on bread)

Water - 1/4 cup / as required.

Sesame seeds - 2 tsp (black & white)

Method:

# Add chopped tomatoes, red chilli powder, salt, turmeric powder in a mixer jar and make a puree.

# Mix whole wheat flour, jaggery syrup, 1 tablespoon oil, yeast mix well.

# Add tomato puree and make a dough. Sprinkle some warm water and knead. It will take 12 minutes to knead a soft, elastic dough. (stretch and pull method)

# Grease a bowl with oil place the tomato dough and apply oil. Let it proof for 45-1hr.

# Once dough doubles in size... Sprinkle some wheat flour on surface and remove the excess air from the dough. Knead for 2 minutes. 

# Roll it to rectangular shape and fold it to a log shape. Pinch the ends well.

# Grease the baking tin with oil. Place your dough and close. Let it rest for 2nd proofing. (20-25 minutes)

# Before it reaches the brim of the pan preheat your oven / microwave convection mode @ 180'c.

# Milk wash the dough and sprinkle sesame seeds.

# Bake @ 180'c for 30 minutes.

# Last 5 minutes take the bread from oven brush some butter bake @190'c.

#Brush some more butter once bread is out of the oven.

# After 5 minutes demould and allow it to cool on wire rack.

# Allow it to cool on room temperature for 2-3 hrs.

Use a serrated knife to slice your bread.

Please do try and provide your comments.

Thank U!

Whole Wheat + Ragi + Jowar Biscuits

Whole Wheat Ragi Jowar Biscuits

Hello Everyone!

Whole wheat Ragi Jowar biscuits with cocoa and vannila flavour. These biscuits are crispy, mild sweet perfect for tea-time.

Few things which I always follow before baking: 

* Sieve the 3flours, cocoa powder, baking powder and salt for 7- 8 times.

* Consistency of jaggery syrup is like honey. 

* Ingredients should be in room temperature.

* Preheat oven / microwave convection mode.

* Grease your baking tin / pan with oil/ butter.

Ingredients:

Whole wheat flour - 1/2 cup / 60 gms

Ragi /Finger Millet flour - 1/4 cup / 30 gms

Jowar / Sorghum flour - 1/4 cup / 30 gms

Baking powder - 1 tsp

Salt - 1/4 tsp

Butter - 1/2 cup /100 gms

Jaggery syrup - 1/4 cup  

Cocoa powder - 2 tablespoons

Vanilla essence - few drops

Chopped almonds - 7-8 nos

Method:

# Sieve all three flours, cocoa powder, baking powder, salt for 7-8 times.

# Dry roast almonds and chop them.

# Mix butter and jaggery syrup together.

# Mix sieved dry ingredients, almonds,butter and jaggery syrup.

# Give a log shape and cling wrap. Keep it in refrigerator for 1hr or keep the dough in freezer for 20 minutes.

# Preheat your microwave convection mode @ 160'c.

# Grease your baking tin with oil / butter.

# Bake biscuits @ 160'c for 12 minutes.

# Once baked cool on a wire rack and store in an airtight container.

Please do try and provide your comments.

Thank U!

Jeera Biscuits

Jeera Biscuits

Jeera Biscuits are perfect for afternoon tea-time. These are mild sweet and savoury biscuits with cumin/ jeera flavour. 

Ingredients:

Whole wheat flour - 1 cup ( 120 grams)

Jaggery syrup - 2 tablespoons

Butter - 1/2 cup 

Baking powder - 1 tsp

Salt - 1 tsp

Jeera - 1.5 tsp

Method:

# Dry roast and crush jeera / cumin.

# Sieve whole wheat flour, baking powder, salt for 5-6 times.

# Mix butter, jaggery syrup, sieved flour, crushed cumin/ jeera to make a dough.

# Roll the dough to a thin chappati / flat bread. Use a cookie cutter to cut / shape your biscuits.

# Grease the baking tin with oil / butter. Arrange the biscuits.

# Preheat your microwave convection mode @160'c.

# Bake @ 160'c for 12 minutes.

Once baked remove on a wire rack and cool completely.

Store in an airtight container.

* Consistency of jaggery syrup is like honey.

* While baking second batch of biscuits reduce the time to 10 minutes.

* You can bake in Airfrier @ 160'c for 10 minutes.

* Kadai - add salt in the base and cover with a lid preheat for 12 minutes on medium flame. Place  a ring mould. Place the biscuits in a plate cover with a lid and bake on medium flame for 15-20 minutes. Keep checking once it changes colour can remove and allow it to cool.

* Baking in pressure cooker and kadai are same. If you bake in pressure cooker remove gasket and whistle.

Do try and provide your comments.

Thank U!

Whole Wheat + Semolina Bread

Whole Wheat Semolina Bread

Good morning!

Whole wheat & semolina bread are soft, healthy perfect for breakfast time. You can store this bread in refrigerator for 3-4 days and in freezer for 6-7 days.

* Use chirori rava / Bombay rava for bread recipe. If you are using normal rava / sooji just pulse it in mixer so that you get a fine texture.

* To get brown crust on bread you need to brush milk + honey. 

* Sieve whole wheat flour for 6-7 times. This is time taking process but your cake / bread will be soft, airy, light in texture.

Ingredients:

Whole wheat flour - 1 cup (120 gms)

Semolina - 1 cup (165 gms) approx.

Honey - 1 tablespoon

Instant active dry yeast - 3/4 tsp

Milk + water - 1.5 cups

Salt - 1 tsp

Oil - 1 tablespoon

Honey + Milk - 2 tsp (for brushing bread)

Butter - 1 tsp 

Method:

# Mix whole wheat flour, semolina, yeast, honey, salt. Make a well add water+ milk. Knead the dough. You can sprinkle water if required. Stretch and fold the dough. Knead for 10-12 minutes. (until you get a soft, elastic, stretchy texture)

# Apply oil in bowl place your bread dough apply oil cover and proof for 45 minutes to I hr.

# Once dough doubles in size...punch down remove excess air and knead for 2 minutes. Wet you hand then stretch the dough.

# Roll the dough to rectangular shape and fold it tight. Pinch the ends well. Give a log shape.

# Grease your bread tin with oil / butter.

# Place your bread dough in tin cover it. Let it rest for 20 - 25 minutes. (2nd proofing) Bread tin size 7×3.

# Preheat your microwave convection mode / oven @ 180'c for 10 minutes. (just before the dough reaches the trim of the pan) 

# Once dough reaches the brim of the pan brush milk + honey mixture.

# Bake @ 180'c for 25-30 minutes.

# Once bread is baked apply butter and allow it to cool.

# Demould after 10 minutes. Let it cool completely on wire rack.

Slice your bread after 2-3 hrs. 

Do try and provide your comments.

Thank you!