Double Chocolate Ragi whole Wheat Cake

Double Chocolate Ragi Whole Wheat Cake 

Good morning 

An eggfree Double Chocolate Ragi Whole Wheat Cake. This is a delicious, moist. chocolatee cake perfect for a tea break.

A healthy cake which is sweetened with Jaggery powder.

1cup=120gms

Ingredients:

Ragi flour- 1/2 cup

Whole Wheat flour- 1 cup

Jaggery powder- 1/2 cup 

Water - 1/4 cup

Ghee residue- 2 tablespoons 

Fresh cream - 1 tablespoon

Dark chocolate - 70 gms

Baking powder- 1 tsp

Method:

# Sieve whole wheat flour, ragi, baking powder for 3-4 times.

Preheat microwave oven at convection mode @ 170'c.

Grease the baking tin with oil. Baking tin size 7×4.

#Melt chocolate in microwave/ double boiling Method.

# Add ghee residue to melted chocolate, jaggery powder, warm water, Fresh cream and whisk well.

# Mix the sieved flour in 2batches with the wet ingredients.

# If the batter is too thick you can add 2 tablespoons of warm water and mix well.

# Pour the batter in the greased tin.

# Bake at 170'c for 30-35 minutes.

# Check by inserting a skewer.

Once Baked demold after 10 minutes on a wire rack.

Slice the cake after it completely cools down.

Please do try and provide your comments.

Thank you!

Panchamrit Cake

Panchamrit Cake 

Panchamrit is offered as a Prasad during Festivals. It is made with 5 basic things... milk, curd, ghee, honey and mashed bananas. Now a days we add Jaggery, dates, raisins, nuts etc. 

To make Panchamrit we use unboiled milk, curd, honey, mashed bananas, ghee,  jaggery powder, raisins and mix well. 

A tea-time cake which is super soft, delicious, mild in sweet...a perfect companion for 

 tea/ coffee.

Ingredients:

Panchamrit- 3/4 th cup

Whole Wheat flour- 150 gms/ 1.25 cups approx

Baking powder- 1 tsp

Baking soda- 1/4 tsp

Melted butter - 3 tablespoons 

Milk - 1/4 cup

Honey - 2 tablespoons 

Warm water - 3 tablespoons if needed 

Method:

# Sieve whole wheat flour, baking powder and baking soda for 4-5 times.

# Grease the baking tin with butter  / oil. Baking tin size 6 inches.

# Preheat oven @170'c.

# Mix Panchamrit, melted butter, honey together.

# Mix sieved flour with  Panchamrit. Use cut and fold method.

# The batter should be thick dropping consistency. Add milk and mix well. If the batter is too dry add warm water...which is just optional. 

# Pour the batter to  greased tin. Tap well.

# Bake @ same temperature for 30 minutes/ until a skewer inserted comes out clean.

# After ten minutes of baking demold on wire rack. 

# Once cake comes to  room temperature cut into pieces and serve.

Please do try and provide your comments. If you try and like this cake.

Christmas Fruit Cake

Christmas Fruit Cake 

Chritmas fruit cake is delicious, moist, super soft, aromatic cake. I'm sure while baking this cake...the flavours will definitely invite your neighbour's to knock the door.

This is an eggfree, butter milk cake with dried fruits and nuts soaked in tea decoration.

Soaking dried fruits 

http://swadishtkitchen.blogspot.com/2021/12/soaked-dried-fruits-for-christmas-fruit.html

Ingredients:

Dried fruits - 120 gms (mix of berries, raisins, appricot, glaze cherries, dried gooseberry, black raisins, tutti frutti.

Nuts - 30 gms (cashew, almond, walnuts)

Whole wheat flour - 1+1/4 cup (140 gms)

Baking powder - 1/2 tsp

Buttermilk - 1/4 cup

Oil  - 1/3 cup

Brown sugar - 120 gms

Tea decoration - 1/2 cup

Orange zest - 1/4 tsp

Lemon zest - 1/4 tsp

Vanilla essence - 1/2 tsp

Spices - cinnamon, cardamom, clove, mace ( yo can add while making tea decoration / as. Powder while mixing the batter.

Method

1 cup = 120 gms (flour)

# Sieve whole wheat flour and baking powder for 3-4 times.

# Soak dried fruits and nuts in tea decoration for over night / 2-3 hrs. 

Pl. check the method by clicking the link.

# Put the soaked dried fruits and nuts in siever for 1-2 hrs.

# Mix oil and brown sugar. Add butter milk, soaked dried fruits and nuts, lemon zest, orange zest, vannila essence.

# Preheat microwave convection oven at 150'c.

# Mix sieved flour in two batches.

#Grease baking tin with oil/ butter.

# Pour the cake batter.

#Bake at 150'c for 1 hr / until the skewer inserted comes out clean.

# Demold after 5-10 minutes.

Allow it to cool down completely on a wire rack.

Slice the Cake and enjoy with family and friends.

Do try and provide your comments.

Thank you!

Gluten free Cake

Gluten free Cake

Thia Cake was in my list long back but couldn't update. This is an Amaranth flour Cake sweetned with jaggery powder. A perfect Tea-time cake with minimum ingredients. 

Notes:

*Sieve flour 3-4 times.

* All ingredients should be in room temperature.

* Baking tin size 6×3.

* I'm using ghee residue.

# If cake batter is very thick you can add 2 tablespoons of warm water.

Ingredients:

Amaranth flour - 1.25 cups/ 130 gms

Baking powder - 1 tsp

Jaggery powder - 1/3 cup

Ghee residue - 2 tablespoons

Milk - 1/2 cup / 125 ml

Curd - 1/4 cup

Vanilla essence - 1 tsp

Butter/ oil - To Grease the baking tin

Method:

# Mix Amaranth flour and baking powder.(dry ingredients)

# Mix ghee residue, milk, curd, vannila essence, jaggery powder (wet ingredients)

# Grease the baking tin with oil/ butter.

# Preheat microwave convection mode @ 170'c.

# Mix dry ingredients and wet ingredients in small batches.

# If batter is very thick you can add 2 tablespoons of water water. 

# Pour the batter in baking tin.

# Bake @ 170'c for 30 minutes.

# Check by inserting a toothpick/ knife. 

# Demold after 5-10 minutes.

# Cool completely on wire rack.

# Slice your cake and enjoy.

Please do try and provide your comments.

Thank U!

Chai Masala Cake

Chai Masala Cake

A perfect tea-time cake flavoured with Chai Masala. I've used whole wheat flour, brown sugar and the key ingredient is ghee residue.

Notes:

* Sieve whole wheat flour, baking powder and salt for 6-7 times.

* All ingredients should be in room temperature.

* Grease baking tin with oil/ butter.

* Add nuts to the batter or sprinkle on top then bake. 

Recipe for Chai Masala powder:

Steps and ingredients http://swadishtkitchen.blogspot.com/2019/12/masala-chai-powder-tea-masala-powder.htm

https://youtu.be/xOnPLW3qPBA

Ingredients:

Whole wheat flour - 1+1/4 cup

Baking powder - 1 tsp

Salt - 1/4 tsp

Brown sugar - 3/4 cup

Ghee residue - 2 tablespoons

Milk -1 cup

Chai Masala powder - 1 tablespoon

Chopped almonds, cashew - 2 tablespoons

Method:

# Mix brown sugar, milk, ghee residue.(wet ingredients)

# Sieve whole wheat flour, baking powder and salt.(dry ingredients)

# Mix chai masala powder, wet ingredients and dry ingredients together. Cut and fold method.

# Preheat oven/ microwave convection mode @160'c.

# Cake batter should be like idli batter. 

# Grease your baking tin with oil/ butter. Dust some flour.

# Mix some chopped nuts with cake batter. Pour the batter in greased tin. Sprinkle chopped nuts on top.

# Bake @ 160'c for 30-35 minutes.

# Check by inserting a knife/ toothpick...if it comes out clean. Cake is baked well.

# Allow it to cool for 15 minutes.

# Loosen the sides of baking tin, demould. 

# Let it cool on wire rack until it cools down completely.

Enjoy for your tea-time.

Please do try and provide your comments.

Thank U!

Coconut Cake

Coconut Cake

I always like simple cakes to bake. Coconut cake is soft, moist, healthy cake perfect for tea-time. 

I'm using fresh grated coconut but desiccated coconut can also be used. This is an eggless, whole wheat flour, jaggery cake. Simple and easy recipe perfect for lockdown extension.

Ingredients:

Whole wheat flour / atta - 3/4 cup

Jaggery (powder) - 3/4 cup

Grated coconut - 1/2 cup

Unsalted butter - 1/4 cup

Curd - 1/4 cup

Milk - 1/2 cup

Baking powder - 1 tsp

Salt - a pinch

Vanilla essence - few drops

Method:

# Grease your baking tin with oil /butter. Dust some flour. 

#Preheat microwave convection mode @160'c.

# Sieve whole wheat flour, baking powder, salt (3-4 times). Dry ingredients.

# Melt butter add jaggery powder, curd, milk, grated coconut, vanilla essence and mix well. (wet ingredients)

# Mix dry ingredients with wet ingredients in small batches. Always use cut and fold method.

Batter should be thick and dropping consistency.

# Pour the batter in cake tin. 

# Bake @ 160'c for 35-40 minutes.

# Check by inserting knife. If it comes out clean.(baked perfectly)

# After 5-10 minutes loosen the baking tin and unmold the cake. Put it on a wire rack. Allow it to cool down.

# Slice your cake and enjoy for tea-time.

*Airfried version - preheat@160'c for 5 minutes. Bake at same temperature for 20-25 minutes.

*Pressure cooker - add sand or salt. Place a ring mould close your cooker without gasket and whistle... preheat on medium flame for 15-20 minutes. Place the baking tin on the ring mould... close your cooker without gasket and whistle and bake on medium flame for 50-55 minutes.

*Kadai - add salt or sand keep the ring mould cover with a lid and preheat on medium flame for 15-20 minutes. Keep your baking tin on ring mould cover kadai with a lid and bake on a medium flame for 50-55 minutes.

Please do try and provide your comments.

Thank U!