Gulab Jamun

Yummmm, Gulab Jamun is my favorite sweet. I have already posted a recipe of making Gulab Jamun using Milk powder. This recips uses Khoya or Mawa (Unsweetened Kova). I have used readymade Khoya. We can also make Khoya at home. I will make a seperate post for making Khoya at home.

Ingredients
For The Jamun:
Khoya/mawa/unsweetened Khova - 1/2 Cup
Maida/APF - 2 Tablespoon
Ghee - 1 Tablespoon
Cooking Soda - a pinch
Milk - As much as required to make a dough
Oil - For deep frying

For the Sugar Syrup:

Sugar - 2 Cups
Water - 2 Cups
Green Cardamom- 2
Rose Essence - Few Drops


Method

•  Place the sugar,water and cardamom in a bowl and stir it.
• Now place it on the stove and let it boil till the sugar is dissolved. Stir it intermittently.
• Once it boils, simmer the stove.
• Meanwhile in a mixing bowl all the ingredientsfor making Jamun (except Milk and Oil) and add milk little by little and knead well to a dough consistency.
• Make it into balls or any shape you want.
• Meanwhile, heat Oil for frying the Jamuns.
• The temperature of the Oil is very important so take a small pinch of dough and check.
• The temperature is when the dough sits in the bottom of the Pan and slowly comes to the top.
• Once the Oil temperature is ready, drop the prepared balls into it and fry them till they are brown in colour.
• Remove the Jamuns and drop them on the simmering Syrup and switch off the stove.
• Soak for 1-2 Hours and serve.

 

Tips

• Usually the sugar we use is clean, however after mixing the sugar with water if you feel it is not clean as you want, then use this tip. When the sugar syrup is simmering add a tablespoon of milk and leave it for a minute. If the syrup is dirty then it will come to the surface which you can remove using a spoon or strain it.
• If you are making them in large quantities cover the prepared Jamun Balls with a wet cloth so that they do not crack.
• For even browning of the Jamun while frying them rotate the oil.
• Ensure that the syrup is warm when you drop the Jamuns in them. This will ensure that the Jamun absorbs the sugar syrup.

Bread Halwa AKA Bread Pudding 

If I am right, this should be the 1st dish I ever cooked. When I was a little girl, I use to take the leftover Bread and make this and My Bro and Me would hog on it. As we stated to like it a lot, we purposefully leave some bread from our breakfast so we can have this dessert in the evening.

This is such a easy recipe with readily available ingredients and no great technique involved.

Ingredients
Bread Slices -7-8
Sugar - 1/2 Cup  (Adjust to Taste, I used Tutti Frutti Milk bread so this quantity was perfect)
Ghee or Clarified Butter - 1/2 Cup + 1 Tablespoo for
Cashew nuts - 10 (Broken into small pieces)
Milk - 2 Cups (I added couple of Tablespoon Extra, adjust to consistency)

Method

• Roughly tear he slices into small pieces. You can chop them too, I used my hands though. 
• Boil the Milk in a Pan and add sugar and mix it well. 
• In another Kadhai or Pan, add  Tablespoon of  ghee and warm it, and add the broken cashew nuts and saute them till they slightly change color. Don't cook them too much.
• Remove the Cashews and keep them aside.
• In the same pan add 1/2 Cup of  Ghee and once it is warm, add the Bread slices and saute.
• Saute till they are slightly Golden in Color.
• Once the reach the color, add the Milk - Sugar to this and Stir.
• Once you add the milk, reduce the flame of the stove.
• Stir it occasionally and mash the bread slices and cook till you get the Halwa consistency.
• Switch off the flame and add the sauteed Cashews.
• This dish can be served Hot or Cold and either way it will taste Yum.
• You can also Pair it with a dollop of Vanilla Ice Cream . 

Lunch Menu 20 - Brunch Ideas - Rava Idly, Masala Dosa, Coconut Chutney, Onion Chutney, Aval Kesari and Sweet Pongal 

On a Lazy Sunday, we usually tend to get up late. So it is late for Breakfast and early for Lunch, so I prefer heavy brunch on weekends.

Click on the below links for the recipe:

• Rava Idly
• Masala Dosa
• Coconut Chutney (Recipe coming soon)
• Aval Kesari
• Onion Chutney (Recipe coming soon)
• Sweet Pongal (Recipe Coming soon)

Sakkara Pongal - Sweet Pongal

Sakkarai Pongal or sweet pongal is an important dish made and consumed on Pongal. There are so many ways Sweet Pongal is made. This is one of the recipes that has worked very well for me.

I made this using electric Rice cooker as I find using Pressure Cooker messy. Please do read the Notes before you try this recipe.

Ingredients
Raw Rice - 1 Cup
Yellow Moong Dal - 1/2 Cup
Jaggery - 1.5 Cups (Powdered)
Ghee - 4-6 Tablespoon
Cashew nuts, Raisins - As Required.
Water - 4 Cups (See Notes)
Cardamom - 2 Pods (Crushed)

Method

• Wash and soak the rice in 4 Cups of water in the Electric Rice Cooker for 15-20 minutes.
• In a pan, add tablespoon of Ghee and add the cashews and roast it till golden, then add the Raisins and remove it once it fluffs up.
• In the same pan, then add the Moong Dal and roast till on low flame till the raw smell goes.Ensure  that the colour of the Moong Dal does not change.
• Add the Roasted Moong Dal to the soaked Rice and switch on the Rice Cooker.
• Cook till the Rice and Dal is cooked and all mushy.
• In another vessel, add the Jaggery and pour water till it is immersed and boil it.
• Boil till the Jaggery is dissolved in the water. Add the crushed Cardamom pods to this. 
• Using a filter, filter the Jaggery Syrup.
• Add this Jaggery Syrup to the Cooked Rice - Dal Mixture and cook till they all come together.
• This may take about 5-7 Minutes.
• During this time, add Ghee little by Little and cook. 
• Add the Sauteed Cashews and Raisins and serve. 

Notes:

• The amount of water to be added depends on your quality of Rice. Depending on my Rice quality, I needed 4 cups of water.
• I regularly add 2.5 cups of water to cook rice for daily consumption so I added extra 1.5 cups so it gets cooked well. 
• I prefer the Rice cooker method, as I can check on the rice and decide if it needs more water.
• During the cooking process, if you think the Sweet Pongal is getting Tight/Thick add some warm water or Milk.
• Sweet Pongal tends to become tight after sometime , so switch off accordingly.
• You can make it in Pressure cooker too using the same process.
• Pressure cook the Rice - Dal for 4-5 whistles with enough water and fllow the same steps as above. 

Koodaravalli Special - Aval Kesari 

This Festival comes in the month of Marghazi.Koodaravalli is celebrated on the 27th day of Marghazi. It is believed that Andal rendered 30 Pasurams in praise of Lord Krishna on each day f Marghazi. Every Year, we do Puja at our house and sign Devotional songs and read Thiruppavai Pasuram. For more on Thirupavai or Koodaravalli click here.

Usually Akkaravadisal or Sweet Pongal is offered during Kudaravalli. Click here to check out Last Year's celebration. This year I made Sweet Pongal and Aval Kesari. So today I will share the recipe of Aval Kesari and will share Sweet Pongal recipe later. I got this recipe from my mom.

Ingredients

Aval/Poha - 1 Cup
Sugar - 1 Cup
Water - 2 Cups
Ghee/Clarified Butter - 4 Tablespoon - 6 Tablespoon (As per Taste can decrease or Increase)
Badam, Cashewuts and Golden Raisins - As required
Food Color - a tiny pinch (Optional)

Method

•  In a warm pan, add a Tablespoon of Ghee and roast the aval/Poha for few minutes.
• Please ensure that you do not change the colour of the Aval.
• Pulse the roasted Aval in a mixer until it is coarsely done like Sooji/Rava.
• In a pan, heat 2 cups of water and bring it to boil.
• To the boiling water, add the prepared Aval Rava while stirring continuously.
• Now, put the stove on the low flame and cover the pan with a lid and allow the Aval Rava to cook.
• Stir in between to avoid it from burning.
• Once all the water is gone, all the pinch of Food coloring and the Sugar. The mixture will become watery.
• Dont worry, continue cooking for 5-8 minutes, with frequent stirring so they dont burn. 
• Meanwhile, heat a pan with 1 Tablespoon of Ghee and add the cashews and Raisin and roast till they get a nice golden brown colour. Keep this aside.
• Within 5 minutes the Kesari will come to a nice consistency, now add a tablespoon or two of ghee and stir till it incorporates.Switch off the flame. 
• Now add the roasted nuts along with Ghee and raisins to the prepared Aval Kesari and Serve. 

Lunch Menu 19: Baati with Panchmela Dal,Rice,Sambhar,Ginger Rasam,Cabbage Poriyal,Arbi Roast,Curd Rice, Poondu Kuzhambhu,Eggless Chocolate Mousse, Whole Wheat Orange Cake, Paneer Tikka, Alo Tikki,Gulab Jamun and Masala Vada

Happy New Year to all of you. Lets start this Year with a Wonderful Lunch Menu. I prepared this on New year.

Click Here for the Recipes

• Gulab Jamun
• Eggless Chocolate Mousse (Coming Soon)
• Masala Vadai (Coming Soon)
• Ladies Finger Sambhar
• Ginger Rasam 
• Paneer Tikka
• Potato Tikki
• Poondu Kuzhambhu
• Cabbage Poriyal
• Arbi Roast
• Baati 
• Panchmela Dal
• Whole Wheat Orange Cake 
• Curd Rice

Mocha Cake with Coffee Cream Frosting

For my dads birthday i  wanted to do something special, what else can be more special than me baking a Birthday Cake for him.

So I decided to Bake a Mocha Cake for him. He was so happy with my cake and he enjoyed every bite of it. I also did a Coffee Butter Cream frosting. I have a long way to go with the frosting for sure. Anyway it is a good place to start right.

If you are a coffee lover then you must try this cake for sure.

I got the recipe for both the cake and the frosting from Fondbites, Bake Along group.

Ingredients

For the Cake:

All Purpose Flour or Maida - 1 Cup
Unsalted Butter - 60 Grams (Soft at Room temperature)
Salt - A Pinch
Milk - 1/3 Cup
Brown Sugar - 1 Cup
Instant Coffee Powder - 2 Teaspoon
Coco Powder - 1 Tablespoon
Baking Powder - 1 Teaspoon
Curd - 1/2 Cup (If you eat egg you can add 1 Egg)

For the Frosting:
Butter - 1 Tablespoon
Cocoa Powder - 1 Teaspoon
Instant Coffee Powder - /2 Teaspoon
Icing Sugar - 1 Cup
Milk - As required , just to make the mixture into spreading consistency.

Method

For the Cake:

• Pre heat a Oven and Grease the cake tin. 
• In a mixing bowl, place all the ingredients except Maida and mix well.
• Once the ingredients are mixed well, add the Maida and mix it till the maida is incorporated well.
• Now pour this mixture in a greased Cake tin.
• Bake it at 160 C for 30 minutes or till the cake is done.
• Now cool the cake on a wire rack.
• The cake should be Completely cooled before spreading the frosting.

For the Frosting:

• Mix all ingredient except milk and butter them well.
• Add milk little by little till the mixture comes to spreading consistency.

For Assembly:

• Take the completely cooled down cake and using a spatula spread the Frosting prepared to cover all sides.
• I have also used some Chocolate vermicelli on top.

Just 4 Ingredients - Nutella Cup Cakes 

Nutella!!! Yum!!! who does not love Nutella? This recipe is so quick to make with no great techniques to follow. It is a simple mix and bake recipe.

Ingredients
Nutella - 1/2 Cup
Vanilla Essence - 1/2 Teaspoon
Egg - 1
APF or Madia - 5 Tablespoon
Chopped Almonds or Pista - As per taste, I did not add though

Method

• Whisk the egg along with the essence in a bowl.
• To this add the add the Nutella and whisk well.
• Add the Maida or APF and mix till all the ingredients are mixed well.
• Pre heat the Oven at 250C and grease your muffin mould.
• Pour the prepared batter into the greased muffin mould
• Bake at 250 for 10 minutes or till done.

Lemon Tart

Are you a Lemon Lover? Then this recipe is a keeper. It is so yum and refreshing and simple recipe to put together. Lemon Curd can be made ahead and kept in refrigerator.

The Tart base is made with Wheat and Oats so it is healthy too.

Ingredients

Whole Wheat Oats Tart Shell - 1
Lemon Curd - As required (If you use the amount specified in the recipe, it will adequate)

Method

• Pre heat the oven at 150C for 10 minutes.
• Pour the Prepared Lemon Curd into the Tart shell (Should be at Room temperature) and bake at 150 C for 20-20 minutes .
• Allow it to cool and then keep it in refrigerator till serving
• Slice and serve. 

Ganesh Chathurthi/Vinayagar Chathurthi Recipes 

In my earlier posts, I had already written about Ganesh Chathurthi is a important festival at our house and how elaborately we celebrate.This year Ganesh CHathurthi is celebrated on 29th August .

 Happy Ganesh Chathurthi to all!!!

Click on the below links for the recipes

• Ammini Kozhukattai
• Aval kozhukattai
• Sweet Kozhukattai/Mothagam
• Paal Kozhukattai
• Kara Kozhukattai/Ulundu Kozhukattai
• Pidi Kozhukattai
• Channa Sundal/Kondakadalai Sundal 

Lemon Curd 

This is the first time I made Lemon Curd, funny thing I never knew Lemon Curd does not have Curd. This tastes yum and refreshing. I got this recipe from here.

Ingredients

Eggs - 3 Eggs
Lemon Juice- 1/3 Cup
Lemon Zest- 1 Tablespoon
Unsalted Butter - 4 Tablespoon
Powdered Sugar - 3/4 Cup

Method

• In a bowl, whisk eggs, Sugar and Lemon Juice. 
• Use Double Boiling method, place the bowl with Egg,sugar and Lemon and top and whisk continuously.
• If you do not stir continuously egg will get cooked.
• Keep whisking till the mixture gets thick (For me it took 12 minutes)
• Remove this mixture from the flame and add butter and Lemon zest and mix well.
• Cool this mixture, the mixture will become thick as it cools down.
• You can store this in refrigerator for a month. 

Krishna Jayanthi Recipes - Janmashtami Recipe Collection 

Krishna Jayanthi/Janmashtami is celebrated this year on 17th or 18th August 2014 depending on you are a saivaiite or vaishnavite.

Immaterial of when you celebrate it, Krishna Jayanthi is so much fun. Drawing of those small Krishna feet, Bhajans, loads and loads of sweets and savory to eat, I just love it

I have given a collection of Krishna Jayatnhi Recipes. Happy Krishna Jayanthi.

Click on the Below links for the recipes:

• Thattai
• Seedai
• Boli/Poli
• Pal Kozhukattai/Paal Kozhukattai with Jaggery
• Kesari
• Pull Halwa
• Gulab Jamun
• Kaju Katli
• Semiya Payasam

Pumpkin Bread - With Wheat 

After my success with the Pumpkin Soup, I wanted to bake something using Pumpkin but somehow I slipped out of my memory. So this time as soon as I purchased Pumpkin, I headed home and started making this aromatic Bread.

Do try this and I promise you wont be disappointed at all.

Ingredients
Whole Wheat Flour - 1 Cup
Pumpkin Puree - 1 Cup (Refer to Pumpkin Soup)
Maida - 1 Tablepoon
Raisins - 1 Tablespoon
Almonds - 6-8 (Roughly Chopped)
Sugar- 1/2 Cup (I used Brown, bu regular sugar is fine too)
Yoghurt - 2 Tablespoon (Subsitute with Soy Milk for Vegan)
Grated Coconut - 2 Tablespoon (Optional, But believe me this takes the bread to the next level)
Oil - 1 Tablespoon
Baking powder - 1 Teaspoon
Cinnamon Powder - 1/2 Teaspoon
Salt - A pinch

Method

• In a mixing Bowl add Pumpkin Puree, Curd,Oil, sugar,coconut,cinnamon powder,salt and mix well.
• Sift Wheat flour, Baking Soda and Maida together.
• Mix the Sifted Flour to the prepared liquid mixture and lightly mix them.
• To this add the Raisins and Almonds.
• Pour this prepared batter into greased Baking Pan.
• Bake this at 190C in a pre heated oven for 30-40 minutes or till it is cooked.
• Cool it completely and then slice. 

Sooji Halwa aka Pull Halwa - Not It is not Kesari 

One day when I went to Mom's house, she had made this. I thought it will taste just like Kesari, one mouth and I was surprised. It was extremely, extremely tasty and had layers of flavours.

Believe you, you will  go for 2nd,3rd,4th,5th servings for sure.

Ingredients
Sooji/Rava - 1 Cup
Ghee - 1+1/2 Cup
Milk - 3 Cups (Boiled and at Room Temperature- Dont add Raw Milk, it will split)
Sugar - 2 Cups
Cashewnuts - 1/4 Cup

Method:

• Take a Kadai and add one cup of ghee and when it is slightly warm add the Sooji and saute it.
• Saute it for 3-5 minutes. Then reduce the flame to the minimum and add the Milk and stir.
• Cook till the Sooji is done. This may take about 5-8 minutes.
• Then add the sugar and stir it.
• Now cook this halwa on low flame till the ghee oozes out from the halwa.
• You can cover the Halwa and stir it every 2-3 minutes to avoid burning.
• Meanwhile, take the rest 1/2 Cup of Ghee in a another kadai and warm it and add the cashewnuts.
• Saute the Cashewnuts till they are crispy and done. Ensure it does not change colour.
• Now add the cashewnuts along with the ghee to the prepared Halwa and stir.
• Now your Fabulous tasting Halwa is ready. 

Eggless Mango Mousse  with Mango Glaze 

Mango is in season and my house is filled with the sweet aroma of Mango. Personally I am not a great fan of Mango (which everyone think is rare), however, my mother, Brother and Hubby are crazy fans of mango. They survive of mango during the season.

As my house and my moms was filled with Mango I decided to do some desserts with Mango. SO I made Mango Mousse, Mango Cheesecake and Mango Cake. I will share the recipes of the other recipes soon.

In this recipe lets look at how to use Mango mousse. I recently learnt that Gelatin is a non vegetarian produce so I started using Vegetarian Gelatin which is available in majority of the supermarkets.

If you are unable to find them then you can use Agar Agar which is vegetarian.

Another issue is finding Cream cheese, the cost of this too much so i have found out the most economical alternative by using Paneer (Indian Cottage Cheese) with Milk or condensed Milk.

 Ingredients
For Mousse:
Paneer/Cottage Cheese - 1 Packet (I used Milky Mist 200 Grams)
Condensed Milk - 1 Tin (I used Milk Maid 400 Ml)
Gelatin - 3 Tablespoon+3 Tablespoon
Mango Pulp - 300 Ml + 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

For Mango glaze
Gelatin - 3 Tablespoon
Mango Pulp - 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

Method

• Soak all (6 Tablespoon) of the Gelatin in little cold water for some minutes till it becomes fluffy. This may take 10 minutes.
• After 10 minutes, mix this soaked Gelatin in hot water and mix well till it becomes transparent. 
• Meanwhile, In a blender add Paneer, Condensed Milk, 300 ml of Mango Pulp and blend it well.
• To this add  half of the prepared gelatin and mix well.
• Take your serving dish and fill 1/2 or 3/4 of the dish with the prepared Mousse. 
• I used individual mousse shots to serve them. You can use any dish which is freezer friendly.
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Cover the dish with some cling film and keep it in the freezer for 15-30 minutes or till the Mousse and Glaze is set.
• Serve it chilled.

Lunch Menu 14 - Paruupu Urundai Kuzhambhu, Keerai Poriyal, Mango Pacchadi,Kuzhipaniyaam,Rasam,Vellam Pal Kozhukattai 

Click on the Links below for the Recipe:

• Paruppu Urundai Kuzhambhu (Recipe coming soon)
  
• Rasam
• Mango Pacchadi
• Keerai Poriyal (Recipe coming soon)
• Kuzhipaniyaram
• Paal Kozhukattai (With Jaggery) 

Kaju Katli

I had bought lots of dry fruits and nuts for making cakes and sweets. So I had stock of some cashew nuts so decided to make Katli. I have usually made only Cashew Badam Halwa using Microwave. However, my microwave is not working anymore so I had to use the stove top to make it. I browsed the internet and found the recipe here. 

Ingredients

Cashew nuts - 1 Cup (Levelled at Room Temperature)
Sugar - 1/2 Cup (Heaped)
Water- 1/4 Cup
Milk - 1 Tablespoon
Ghee - For Greasing
Silver Leaf- 1 (Optional)

Method

• Grind the Cashew nuts in a mixer. Ensure that you grind it in one go or else the Oil from the cashew may ooze out and the Cashew  nut powder will be sticky.
• Post grinding measure 1 cup of cashew nut powder.
• Now place the sugar and water in a pan and cook till it reaches the right consistency. 
• I would recommend that you do this simmer as we need to add the cashew nut powder as soon as the sugar syrup reached the right consistency. 
• The right consistency of sugar syrup is when you drop the sugar syrup in a bowl of water it forms a fine thread and when you touch the Thread it does not dissolve.
• When the sugar syrup reaches the right consistency add the cashew powder and stir it well and cook.
• Cook it for a 3-4 minutes till the mixture starts to boil and become thick. The right consistency for this mixture is that the dough should be non sticky.
• Switch off the flame and keep it stirring in the pan till it comes to a dough consistency.
• While the Dough is slightly warm, place it on a counter top and start to Knead.
• Grease your hand to help you with kneading.
• Knead till it comes as a smooth soft dough.
• Now roll the dough and cut into desired shapes.
• Place the silver leaf of the Katli if you want. This was quite a task for me as it is my first time. 

Tips:

• If your dough is too dry quite kneading you can use some Milk.
• As we knead the mixture while it is warm, be careful , I was dabbing my hands with water to help me knead. 

Gulab Jamun with Milk Powder 

Gulab Jamun.....Hmmmm.... Who does not like this sweet and that too with vanilla ice Cream it tastes heavenly... Usually we make Gulab Jamun with Khoya which is not available so readily, so I make Gulab Jamun using Milk powder.

Ingredients
For The Jamun:

Dry Milk Powder - 1/2 Cup
Maida/APF - 2 Tablespoon
Ghee - 1 Tablespoon
Cooking Soda - a pinch
Milk - As much as required to make a dough
Oil - For deep frying

For the Sugar Syrup:

Sugar - 2 Cups
Water - 2 Cups
Green Cardamom- 2
Rose Essence - Few Drops

Method

• Place the sugar,water and cardamom in a bowl and stir it.
• Now place it on the stove and let it boil till the sugar is dissolved. Stir it intermittently.
• Once it boils, simmer the stove.
• Meanwhile in a mixing bowl all the ingredients and add milk little by little and knead well to a dough consistency.
• Make it into balls or any shape you want.
• Meanwhile, heat Oil for frying the Jamuns.
• The temperature of the Oil is very important so take a small pinch of dough and check.
• The temperature is when the dough sits in the bottom of the Pan and slowly comes to the top. 
• Once the Oil temperature is ready, drop the prepared balls into it and fry them till they are brown in colour.
• Remove the Jamuns and drop them on the simmering Syrup and switch off the stove.
• Soak for 1-2 Hours and serve.

Tips

• Usually the sugar we use is clean, however after mixing the sugar with water if you feel it is not clean as you want, then use this tip. When the sugar syrup is simmering add a tablespoon of milk and leave it for a minute. If the syrup is dirty then it will come to the surface which you can remove using a spoon or strain it.
• If you are making them in large quantities cover the prepared Jamun Balls with a wet cloth so that they do not crack.
• For even browning of the Jamun while frying them rotate the oil.
• Ensure that the syrup is warm when you drop the Jamuns in them. This will ensure that the Jamun absorbs the sugar syrup.

Lunch Menu 12 - Rice, Arachuvitta Kadamba Sambhar, Kalan,Rasam,Aviyal,Mango Pachadi,Vazhapoo Vada, Sakkarrai Pongal, Adapradhaman, Yam Fry, Raw Banana Fry,Mint Thogayal with Appalam 

This lunch is something I made for Tamil New Year. I have given a combination of Tamilian and Kerala Cuisine.

Click on the Below Links for the recipe:

• Mango Pachadi
• Arachuvitta Kadamba Sambhar (Recipe Coming Soon)
• Kalan  (Recipe Coming Soon)
• Rasam
• Aviyal  
• Vazhapoo Vada
• Sakkarai Pongal   (Recipe Coming Soon)
• Adapradhaman  (Recipe Coming Soon)
• Raw banana Fry   (Recipe Coming Soon)
• Yam Fry  (Recipe Coming Soon)
• Mint Thogayal  

Whole Wheat Choco Beet Cakes

This recipe is healthy,healthy and healthy completely. No refined flour, No artificial colour or Butter. I got this recipe from here. 

I just applied some whipping cream (just a beginner there , so it is messy, hope to master it with time and practice) and placed some choco rolls on it. This cake is so soft,moist and no one will ever guess the ingredients. :-)

Ingredients

Dark Chocolate - 100 Grams (Broken into small pieces)
Eggs - 3
Brown Sugar - 300 Grams
Cooking Oil - 240 Ml
BeetRoot Puree – 300 Grams (Click here to find out how to make Beet Puree)
Vanilla Extract - 1 Teaspoon
Cocoa powder – 30 gms
Whole Wheat Flour - 100 Grams
All-purpose flour – 75 gms
Cornflour – 25 gms
Baking powder – 1 1/2 teaspoon
Salt – 1/4 teaspoon

Method

• Melt chocolate using the Double Boiler method or in Microwave.
• Sift all flours (Maida,Corn Flour, Wheat Flour) along with Baking powder and coco powder. 
• Mix sugar,oil,eggs,vanilla extract,salt and mix it well.
• To this add melted chocolate, beet puree and mix well.
• To this add the sifted flour and mix well.
• Pre Heat the oven for 20 minutes at 160 C Degrees.
• Pour the prepared Batter into the cake mould (Buttered and dusted) 
• Bake this for 30 minutes at 150 C Degrees or till the cake is done.