RECIPES

Eggless Whole wheat Cake / Atta Cake

Instructions - Preheat oven at 200°C. Sift wheat flour, baking soda and baking powder and keep it aside. Add sugar, oil in a bowl and mix it well until sugar completely dissolves. Add yoghurt and blend it well. Now add all wheat flour slowly to the mix and blend it well. Make sure there are no lumps in the batter. Add water and bring it to a dripping consistency. Add cinnamon powder, cardamom powder, raisins, walnuts and give a quick stir. Grease the cake tin with some oil evenly and add the butter to it. You can also use butter paper—Bake at 180°C for 50 minutes. Check after 50 minutes by inserting a toothpick at the centre of the cake. If it comes out clean, then your cake is done or else continue baking for five more minutes and keep a watch on it. Once it has cooled down, invert it on a wire rack and let it cool down completely. Enjoy this cake drizzled with vanilla glaze. Check the post to learn how to prepare the vanilla glaze.

Ingredients

Whole wheat flour – 2 cups
Castor Sugar – 1 cup (you can also use grated jaggery)
Yogurt – 1 cup
Baking powder – 1/2 tbsp
Baking Soda – 1 tbsp
Cinnamon powder – 1 tsp
Green cardamom powder – 1 tsp
Olive oil – 3/4 cup
Chopped Walnuts – 2 tbsp (optional)
Raisins – 1 tbsp (optional)
Water – 1 cup + 2 tbsp (you can add more to bring the cake to dropping consistency)

Besan ke Ladoo (Laddu)

Instructions - In a pan add 1 cup Besan / Gram flour / Chickpea flour and start roasting on a low flame. Take 1/8 cup almonds and 5-6 cardamom seeds and grind it to make a fine powder. Add the almond powder to the pan and keep roasting, till the besan gives a nutty flavour. Turn the flame off and add 1/2 cup brown sugar and mix it well. Add 1/4 cup desi ghee (preferred cow milk ghee) and mix it well. Add 1/8 cup warm milk and mix it well. Apply some water on palms and take a small portion of the mixture to make small balls/ ladoos.

Ingredients

Cups gram flour
1/2 cup ghee
3/4 cup sugar, powdered
1/4 tsp green cardamom, powdered
For garnishing almonds, blanched
For garnishing pistachios, blanched

Rava/Sooji Appe/Appam

Instructions - Place semolina in a big bowl. Add the whisked yogurt and mix until well combined. Add salt and curry leaves (and any other vegetables that you want to add). Mix well and let the batter stand for 10 mins. Heat the appam pan on medium-low heat and add just a drop of oil in each of the moulds. Add fruit salt to the appam batter, mix well and immediately pour spoonfuls of batter in each mould. Cover and cook for about 5 mins till the appams are golden-brown from beneath. Flip the appams, cover and cook the other side for 5 mins. Serve hot with chutney or ketchup or let them cool a little before packing in lunch boxes.

Ingredients

1 cup Fine semolina (rava, sooji)
1 cup yogurt, whisked
Salt to taste
1/2 tsp fruit salt
1 tbsp oil
Pepper powder/kali mirch 1/8 tsp
Mustard seeds/rai, 1/4 tsp
Curry leaves/kadhi patta 3-4