One Bowl Whole Wheat Flour Mango cake with Ghee residue

One Bowl Whole Wheat Flour Mango cake with Ghee residue

Borrowed from here: https://www.youtube.com/watch?v=2q-uHb0AIzg

Ingredients:

3/4th cup ghee residue
1/2 cup mango puree
1 tbsp ghee
1/2 cup milk(or more if required)
1/2 cup sugar
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla essence

Method:

1. Preheat oven to 180 C. Line and grease an 8-inch round cake tin.
2. Grind ghee residue to a finer paste. Add sugar in the same bowl and grind together both.
3. Add ghee and mix.
4. Add flour, milk and vanilla essence to the same bowl and mix.  Add salt if required. If the consistency is too thick, add milk, spoon by spoon.
5. Add the baking soda and baking powder and mix.
6. Pour the batter in the cake tin and bake at 180 C for 25-30 mins, until the skewer comes out clean. Let it sit in the tin for 5-10 mins. Demould and cool completely on a wire rack.

Java plum - jambhul cake with mascarpone cheese frosting

Ingredients:

Dry ingredients-
3/4th cup maida
3/4th cup whole wheat flour
1/2 tsp baking powder
A pinch of salt if using unsalted butter

Wet ingredients- all at room temperature
100 gms butter(I used Amul)
1 cup sugar
3 eggs
Approx 1 cup pitted jamuns
1/2 tsp vanilla essence
2-3 tsp milk (if required)

For frosting:

80 gms mascarpone cheese( can use cream cheese as well)
1 cup sugar

Jamun compote -
1/2 cup pitted jamuns
1/4 cup sugar( can use less/more as per requirement)

Method:
Line and grease a 8 inch round cake tin and preheat oven to 180c.
1. Sift all the dry ingredients and set them aside.
2. Cream butter and sugar together with a whisk till they become light and fluffy(should take 3-4 mins with a electric whisk, longer with hand)
3. Add the eggs and mix them one by one till completely combined.
4. Add vanilla essence and mix.
5. Slowly fold in the dry ingredients until just combined.
6. Fold in the pitted jamun. Add milk spoon by spoon if you feel the consistency is too thick(I did not add any).
7. Put the batter into the prepared cake tin and bake at 180c for 40-45 mins or until the skewer comes out clean. Once done, keep it in the cake tin for 10 minutes after taking out of the oven and take out on a wire rack after that to cool it down completely.
8. For the compote, heat the jamun and sugar mixture in a saucepan and cook for 7-8 minutes, stirring constantly, till the fruit cooks. Remove from the heat and cool completely.
9. Whisk the cheese and powdered sugar together until well combined(2-3 minutes). Add the cooled down jamun compote and whisk together again to mix completely. You can keep this mixture in the fridge for 30 minutes before applying on the cake.
10. Apply the frosting on the cake on the top and on all sides evenly only after the cake is completely cooled down, else the icing will melt :)

Whole Wheat Chocolate Brownie

Ingredients:

1.5 cups whole wheat flour
3/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence
1 tsp instant coffee powder
3 eggs
1/2 cup of sugar
150 gms of unsalted butter
1 tsp salt(you can omit salt if using salted butter)
A handful semi-sweet/dark chocolate chips

Steps:

Preheat the oven to 180C.

1. Sieve/mix all the dry ingredients together- whole wheat flour, cocoa powder, baking powder, baking soda, coffee powder, salt.
2. Melt butter on stove/microwave. Once it is completely melted, remove from the flame and mix in the sugar.
3. Once the sugar is mixed properly, whisk in the eggs, one at a time. Add in the vanilla essence.
4. Mix the dry mixture slowly. Add the chocolate chips at the end.You can add chopped walnuts to this mixture as well.
5. Bake it in a lined/buttered pan for 20-25 minutes until the skewer/fork in the middle of the pan comes out clean.

Whole wheat mango muffins

Ingredients:

1 and 3/4 cup whole wheat flour
1 and 1/2 cup mango puree
6 tbsp oil
3/4th cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla essence
2 eggs
1 tsp nutmeg powder




Method:

1. Mix whole wheat flour, baking powder, baking soda and salt together, sift and keep aside.
2. Mix oil and sugar together and whisk till light.
3. Add eggs one at a time to the above mix and whisk together well so that the mixture becomes light.
4. Add the mango puree and vanilla essence to this mix and whisk again till well blended.
5. Fold in the flour mixture and nutmeg powder gently till no lumps are formed. Ensure not to over mix. You can also fold in some chopped walnuts/almonds if you like.
6. Pour the mix into a lined/well oiled muffin case up to 2/3rd and bake in a preheated oven at 200 C for 20 minutes or till a skewer comes out clean.

पालक कोबी वडी

 साहित्य:

१ वाटी बारीक चिरलेला पालक
१ वाटी बारीक चिरलेली कोबी
आलं
धणे -जिरे पूड
लिंबू रस
ओलं खोबरं
बेसन पीठ
तेल

कृती:

१. चिरलेला पालक, चिरलेला कोबी, आलं, धणे-जिरे पूड, लिंबाचा रस, खोबरं एकत्र करून कालवावे.
२. बेसन पिठात गरम तेलाचे मोहन घालून वरील mixture घालून पाणी न घालता कालवावे.
३. तेल लावलेल्या थाळीला हे mixture थापून घ्यावे व उकडावे.

रताळं कचोरी

साहित्य:

रताळं
आरारोट
ओलं खोबरं
खसखस
बेदाणे
काजू
हिरव्या मिरचीचे तुकडे
मीठ, साखर

कृती:

१. खोबरं, खसखस, बेदाणे, काजू, मिरच्या, मीठ, साखर एकत्र करून सारण बनवावे.
२. रताळं उकडून smash करून त्यात आरारोट घालून त्याची वाटी करावी. त्यात वरील सारण भरून तेलात तळावे.

रवा टोस्ट

साहित्य:

१ वाटी रवा
अर्ध वाटी दही
आल्याची पेस्ट
१-२ बारीक चिरलेली हिरवी मिरची
१ बारीक चिरलेला कांदा
१ बारीक चिरलेला टोमॅटो
१-२ गाजराचा किस
कोथिंबीर
मीठ
bread slices

कृती:

१. जरासं फदफदीत दही, रवा, हिरवी मिरची, आलं पेस्ट, बारीक चिरलेली कोथिंबीर, टोमॅटो, कांदा, गाजर किस, मीठ एकत्र करून अर्धा - पाऊण तास भिजू द्या.
२. ब्रेडचे ४ तुकडे करून एकाच बाजूने हे mixture लावा.
३. तव्यावर खाली प्लेन बाजू ठेवून मग उलटून भाजा.