EGGLESS HEALTHY CHOCO RAGI CAKE

When we just think of cake, our mouth starts watering and a cake that too healthy, without compromising on the taste it's just amazing. Give a try you will surely love it.

Ingredients

Dry ingredients
Ragi flour: ½ cup
Wheat flour: 1 cup
Cocoa powder: 1 tbsp
Powdered sugar: ¼ cup
Baking soda: ½ tsp
Baking powder: ½ tsp
Salt: pinch

Wet ingredients
Curd: 1 cup
Milk: ½ cup
Oil: ½ cup
Honey: ½ cup
Vanilla essence: 3-4 drops

Other ingredients 
Choco chips: as required for decoration(optional)
Maida: 1 tsp

Preparation

1. Mix all dry ingredients in a bowl and keep aside.
2. Take another bowl and mix all wet ingredients(except ¼ cup milk).
3. Add dry ingredients into wet ingredients and mix it. If needed add rest 1/4 cup of milk little by little. Mixture should be of pouring consistency.
4. Grease a baking tray and dust it with maida.
5. Now pour the mixture in the baking tray and tap it lightly so that the batter will spread evenly.  
6. Decorate the cake with choco chips.
7. Keep in a pre heated microwave at 180° for 45 to 50 minutes.
8. Once done remove and cool on a rack completely before cutting.

Note

• Baking time may vary from oven to oven.
• All the ingredients should be at room temperature.
• Butter paper can also be used for lining the baking tray.

MULTIPURPOSE DRY FRUITS MIX/POWDER

Ingredients 

Kaju/cashew nuts: 2 tbsp pieces
Badam/almond: 2 tbsp pieces
Pista: 2 tbsp
Walnut/akroot: 2 tbsp
Cardamom/elaichi: 4 nos
Saffron/kesar: a pinch

Preparation 

1. Dry roast all (except saffron) in low flame.
2. Cool, add saffron and coarse grind.
3. Masala is ready to use in any milk shakes, payasa/kheer, sweets or in preparing milk peda.
4. Store in an airtight container for a month.

CHATPATA CHANA DAL

Ingredients 

Chana dal/kadlebelle: 1 cup
Baking soda: 1 tsp
Oil: for frying
Salt: as required
Asafoetida/hing: 1/2 tsp
Chilli powder: 1/2 to 3/4 tsp

Preparation

1. Soak chana dal by adding baking soda for 8 hours or overnight. 
2. Drain the water and dry on a cloth for an hour(in shade).
3. Heat oil and reduce the flame. 
4. In medium to low flame, fry the dal in batches.
5. Once the bubbles and the frying sound reduces, the dal is ready to be removed from the oil.
6. Remove the dal from the oil and transfer it to a paper towel.
7. Transfer the dal to a bowl and add salt, hing and chilli powder. 
8. Mix thoroughly and chatpata dal is ready to munch.

NAN KHATAI

Ingredients 

Kadale hittu/besan: ½ cup
Maida: ¼ cup
Chiroti rava: ⅓ cup
Baking powder: ¼ tsp
Cardamom powder: ¼ tsp
Butter: ½ cup (salted)
Powdered sugar: ⅓ cup+2 tbsp
Almond, cashew pieces: 1 tbsp (for garnishing)

Preparation 

1. Take a mixing bowl add powdered sugar, butter and mix well. 
2. Now add all the other ingredients and mix to make a smooth dough. 
3. Divide into small balls and a make a cookies shape.
4. Give impressions with a knife and garnish with almond and cashew pieces.
5. Arrange the nan khatai in nonstick plate by leaving 3 to 4 mm gap as the nan khatai will increase in size while baking.
6.  Bake in a pre heated oven at 190° for 15 minutes. 

EGGLESS COOKER CAKE

Ingredients

Maida: 2 cups
Powdered Sugar: 1 cup
Butter: 100 gms
Curd: 1/2 cup
Milk: 1/4 cup
Baking powder: 1 tsp
Baking soda: 1/2 tsp
Vanilla essence: 1/4 tsp

Preparation

1. Take cooker, add 2 cups of sand, spread and keep a stand on it. Close the lid without gasket, heat in low flame(pre heating) and then start making the batter
2. Sieve maida, baking powder, baking soda together twice and keep aside.
3. Take mixing bowl  add butter, powdered sugar and blend it properly with a blender or beater.
4. When butter sugar mixture turns fluffy then add curd and beat again till mixed properly (for 4-5 minutes).
5. Add maida mixture, vanilla essence and mix properly.
6. Add milk little by little and keep mixing. Bring the batter to a consistency similar to that of idli batter.
7. After mixing pour in a greased aluminum vessel, keep in the cooker(pre heated), close and bake for 50 minutes.
8. You can check once done by poking the cake in the middle with a tooth pick or a knife, if it comes out clean then its done, if not keep for 10 minutes more. 
9. Once done let the cake rest on a rake for 3 to 4 hours or till it has cooled completely.
10. Now unmould the cake  from the baking tray and is ready to serve.

Notes 

• Crystallized salt can be used instead of sand.
• All ingredients should be at room temperatur.

SAKKARE PONGAL

Yields: 5 cups

Ingredients

Rice: ½ cup
Moong dal/Hesarubele: ¼ cup
Jaggery/Gud/Bella: 2 cups
Milk: 1 cup
Badam/Almond: 8 nos
Fresh grated coconut: 1 cup
Cardamom powder: ½ tsp
Saffron: 3-4 strings(soaked in 2 tbsp hot milk)
Khas khas/Poppy seeds: 1 tsp
Cashewnuts/Kaju: 1 tbsp
Raisins/Draksh: 1 tsp
Edible camphor: a pinch
Ghee: 4 tbsp

Preparation

1. Roast lightly both rice and dal (just warm it) and pressure cook it together by adding 2¼ cups of water.
2. Soak almond and remove skin.
3. Now make jaggery syrup by adding ¼ cup of water to jaggery dissolve and remove impurities. Boil it till you get one string paka.
4. Grind soaked almond, khas khas, grated coconut, saffron, camphor, cardamom powder in a mixer.
5. Take a big pan(with thick bottom) or pressure cooker and add 1 tbsp ghee, fry cashewnuts, raisins and transfer to a bowl.
6. Now add cooked rice-dal mixer, milk, grinded almond mix.
7. Mix and cook in a low flame for 15-20 minutes till it thickens.
8. Switch off the flame, add jaggery syrup and mix it properly. Switching off the flame and adding the jaggery syrup will help the milk not getting cuddled.
9. Switch on the flame, cook for 15-20 minutes by adding 1 tbsp ghee in between.
10. Keep stirring continuously so that it doesn't stick the pan.
11. Once the pongal thickens, switch off the flame and garnish with fried dry fruits.

INSTANT RAGI, WHEAT FLOUR DOSA

Yields: 5 nos 

Ingredients 

Wheat flour: ½ cup
Ragi flour: ¼ cup
Salt: as required
Hing powder: ¼ tsp
Curry leaves: 5-6 nos(chopped)
Jeera: ½ tsp
Red chilli powder: ½ tsp
Coriander leaves: 1 tbsp(chopped)
Water: as required
Oil: for roasting the dosa

Preparation

1. Take a mixing bowl and add all the ingredients.
2. Mix all the ingredients by adding water little by little.
3. Batter should be of pouring consistency(without lumps). No need to rest the batter.
4. Now heat a tawa and pour the batter in a circular motion (without touching the tawa by just pouring with the help of a ladle/spoon) to shape like a dosa.
5. After a couple of minutes or once dosa is cooked add 1 tsp of oil and flip over.
6. Cook for a minute or two and serve with Instant no cook tomato chutney.
7. It can even be had with Coconut chutney, Chutney powder, Dosa molaga pudi, Tomato chutney.

Notes

• Grated carrot, finely chopped onion and capsicum can be added for extra taste.

HEALTHY DRY FRUITS BAR

Yields: 6 nos

Ingredients 

Badam/almond: ½ cup
Kaju/cashew: ½ cup
Walnut: ¼ cup
Fresh dates: 10 nos
Oats: ¼ cup
Honey: 2 tbsp
Vanilla essence: 2-3 drops (optional)

Preparation

1. Coarse grind badam, cashew, walnut and add dates, grind just for mixing.
2. Dry roast oats slightly and transfer to a mixing bowl.
3. Transfer the ground ingredients to the mixing bowl. 
4. Add honey, vanilla essence, mix and make a ball.
5. Grease the chopping board or any plate and tap the ball flat.
6. Cut into a bar shape.
7. Pre heat microwave at 150° and bake for 8-10 minutes.
8. Cool and serve. Can be stored for a week at room temperature.

EGGLESS MULTIGRAIN BEETROOT CAKE

Ingredients 

Beetroot (finely grated): ½ cup
Multigrain flour: ½ cup
Cooking oil: ¼ cup
Powdered sugar: ¼ cup
Vanilla essence: ¼ tsp
Baking powder: 1 tsp
Baking soda: ½ tsp
Curd: 2 tsp
Milk: 3 tsp

Preparation 

1. Sieve multigrain flour, baking powder, baking soda and keep aside.
2. Take a mixing bowl add cooking oil, powdered sugar and mix.
3. Add vanilla essence, beetroot and mix.
4. Now add dry ingredients and mix it.
5. Add curd, mix. Now add milk and mix again.
6. Grease a baking tray with butter or line it with a butter paper and pour the cake batter.
7. Tap it lightly so that batter will spread evenly.
8. Pre heat microwave at 180° and  bake for 50 minutes.
9. Once done, remove form microwave and cool completely on a wire rack before cutting.
10. Should be consumed within 2 or 3 days.

Notes

• Grated carrot can be used instead of beetroot or mixture of both can also be used.
• Maida or wheat flour can be used instead of multigrain flour.
• All ingredients should be at room temperature.
• Baking time may vary from oven to oven.
• Use fresh ingredients for best results.

INSTANT NO-COOK TOMATO CHUTNEY

Yields: 1 cup

Ingredients 

Tomato: 2 nos (medium size, chopped )
Green chilli: 2 nos
Curry leaves: 7-8  nos
Coconut(grated): 2 tbsp
Coriander leaves: 1 tbsp
Tamarind: small piece
Hing powder: pinch
Salt: as required

Preparation 

1. Take a mixer jar and add all the ingredients.
2. Grind into a fine paste.
3. Garnish with coriander leaves.
4. Can be had with idli, dosa, chapati.
5. A very quick and instant chutney.
6. Can be stored for 2 days, when refrigerated.