Tag Archives: Healthy bakes

Mango Ghee Cake | Using wheat flour and eggless

July 14, 2020 Healthy Cooking with Mitha 1 Comment

I really wish I could share this cake with all of you. It tastes so delicious and it is so soft that it literally melts in the mouth. A cake that made me so happy that I am glad I tried it.

After Mango Rava Cupcakes, my husband was behind me to try mango cake with wheat flour. So we tried couple of recipes but it did not work and I did not like the texture even though we enjoyed it. Then few days back, when I had taken a short break from social media (being the moody girl that I am 😄), he asked me to try this mango cake again.

Though I did not want to, I reluctantly agreed just for my kids who love cakes. And how glad I am that I baked such a beautiful and mouth watering cake. The kids kept asking for more and I was one happy mom. Sometimes I wonder what my life would have been without them. Even though their naughtiness keeps me on my toes the whole day, it also keeps me engaged which is very important too during these home bound times.

Hope you all try this mango cake. You can use both fresh mango pulp if available or canned like I used. Happy baking!

RECIPE:

Ingredients: ( 1 Cup = 240 ml)

Dry Ingredients:

1.5 Cups Wheat flour/ Atta (I use Pillsbury atta)

1 tsp Baking powder

1/2 tsp Baking soda

A pinch of salt

Wet ingredients:

1 Cup Mango pulp (fresh or canned) {I usually use Mother’s recipe Alphonso mango pulp.}

1/2 Cup Sugar

1/2 Cup Ghee

1 tsp Vanilla essence

Step by step recipe:

1. Preheat the oven at 180 C for 10 minutes in the centre rack if using an OTG.

2. Sift the dry ingredients together using a sieve into a bowl so that the ingredients are well mixed. Keep aside.

2. Now in another large bowl, add mango pulp, ghee, sugar and vanilla essence.

3. Mix well using a spatula.

4. Now add the dry ingredients mix to the wet ingredients mix and just combine using the spatula. Do NOT overmix. Just mix till you don’t see any flour specks.

5. Now grease the baking pan well with ghee and pour this mixture into the pan. Level it using the spatula.

6. Now bake at 180 C for 30 mins or till done in the center rack if using an OTG.

Note: Don’t forget to preheat the oven at 180 C for 10 mins which was the first step.

7. Allow it cool. Invert, slice and serve.

Notes:

* Insert a toothpick or knife in the center to check if the cake is done. If it comes out clear, it’s done. Else bake for 5 mins more or till done.

* If the top has already browned but inside is not done yet, cover with a aluminium foil and bake for the last 5 mins so that the top does not turn hard.

* I have used both fresh and canned Alphonso mango pulp depending on the availability and both work well for this recipe.

* You can replace sugar with cane sugar or fine jaggery powder. I also use it when I have and you won’t know the difference.

* This cake is very moist and soft due to ghee and mango pulp. So you don’t need any frosting or syrup for this cake.

* The proportions for sugar is such that it comes out very sweet. If you are not a sweet loving person, reduce the sugar. We love it this sweet though.

* Lasts well at room temperature for a day. After that if leftover, refrigerate in an airtight container and microwave when serving.

Breakfast time, Cakes and Bakes

Semolina Bread | Rava Bread | Sooji Bread

July 6, 2020 Healthy Cooking with Mitha 17 Comments

These home bound times have really improved my baking skills and I am sure all of yours too who love baking. For me, baking is therapy. The magic of flour converting into dough, rising beautifully and then baking into a tall loaf of bread is simply amazing. I love seeing beauty in the smallest of things and my bakes are one among those small pleasures which gives me happiness.

Though my usual bread is this Wheat bread, I happened to remember this semolina bread which I had tried long back but had not come out right. So I made changes till I got the perfect loaf. Now I am confident that I can bake this bread as well as I make my Wheat bread or Wheat Pav.

Semolina bread is a bread with crispy texture but still soft. It is so filling that two slices will make you feel full. Hope you all try and love it. Happy and healthy cooking!

RECIPE:

Ingredients:

3 1/4 Cups Wheat Semolina or Rava or Sooji (fine variety works best) (3 cups + 1/4 Cup)

1 1/2 cups Water

2 Tbsp Coconut oil

2 Tbsp Ghee

1 Tbsp Sugar

1 tsp Instant yeast

1 1/2 tsp Salt

{Little oil to grease the loaf pan, little milk to milk wash the dough and butter/ oil to apply on the surface of the bread}

Step by step recipe:

1. Grind the semolina in a mixer to a fine powder.

Note: Just pulse four to five times and that will be sufficient to powder it. No need to grind a lot.

2. Now take the powdered semolina in a large mixing bowl. Add ghee, coconut oil, yeast, sugar and salt.

3. Add water and mix well using spatula removing any lumps if formed.

4. Now start kneading using hands from 6 to 8 mins till it turns into a smooth dough as shown. This is a very important step as kneading gives a very good texture to the bread.

**See how soft the dough has turned due to kneading**

5. Allow it to rest in a warm place for 11/2 hours to 2 hours till the dough has doubled. It may take more time in cold temperatures.

6. Now grease a loaf pan well with oil and keep aside. Remove this dough and knead once. Place this inside the greased loaf pan and smoothen the surface.

7. Now keep this to rise in a warm place for 45 mins to 1 hour till the dough has risen above the surface of the pan as shown.

8. Now preheat the oven at 180 C for 10 mins. Bake the bread at 180 C for 30 to 40 mins till the surface turns golden brown in colour.

Note: At 30 mins into baking time, remove the bread from the oven, apply little milk over the surface of the bread and keep for 5 to 10 mins till the surface turns golden in colour. Milk wash helps get the colour.

9. As soon as the bread bakes, apply butter over the surface. Allow the bread to cool completely before you remove from the pan. Invert, slice and serve.

Notes:

* For those who have doubts regarding the semolina, it’s the normal rava that you use to make upma which is made of wheat. Do grind it to get the perfect texture for the bread.

* I add a combination of coconut oil and ghee because we like the flavour. You can add any oil that you like but the bread will have the flavour of that oil.

* Do knead well for atleast 5 mins for perfect bread.

* Both the rise times are very important. If you are in a hurry, then don’t try this. It needs proper rise times to get perfect texture of the bread.

* This bread is slightly crispy due to semolina but still soft.

* Do remember to:

– grease the loaf pan well with oil before placing the dough.

– milk wash the bread in the last 5 mins of bake to get the golden colour of the bread.

– apply butter over the surface as soon as the bread is baked so that the surface remains soft.

* I usually bake at night and keep it at room temperature covered overnight for breakfast the next day. It slices well that time.

* Serrated knife works best to slice bread. Use that if you have.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help. Happy baking!

Cakes and Bakes

Whole wheat bread / Atta bread

June 2, 2020 Healthy Cooking with Mitha 10 Comments

Click on the image to save the recipe on Pinterest

My journey with bread baking started many years ago and after numerous trials, I am happy to say that I can now bake a perfect whole wheat bread. My kids love this bread and prefer it anyday over store bought ones even though it’s been long we have not bought our bread. I bake it freshly when needed and it’s not difficult too.

Just a matter of practice and following the steps well. This recipe has been most requested for by my readers and I am very happy that finally it is ready to share with all of you.

As always, do let me know if you have any doubts and it would be my pleasure to help. Happy baking!

RECIPE:

Ingredients:

3 Cups whole wheat flour/ Atta (I usually use Pillsbury brand)

1 to 1 1/2 Cups water (depending on the brand of atta)

2 tsp Instant yeast

1 tsp Salt

2 tsp Jaggery/ Brown sugar/ regular sugar

2 Tbsp Yogurt or thick curd

3 Tbsp Ghee (plus 1 Tbsp to coat the dough before rise)

Little milk to brush the dough before baking

Little butter to brush the dough after baking

Step by step recipe:

1. Take 3 Cups of wheat flour. Add instant yeast, sugar, salt, yogurt and ghee.

2. Mix well using a spatula or hands.

3. Add water and knead well. The dough should be very sticky. Now knead for 8 to 10 mins till it becomes a smooth dough as shown.

4. Coat the dough with ghee or oil and keep covered for 1 hour in a warm place or till it has doubled in size.

5. Now after it has doubled, put the dough in a loaf pan and level the surface as shown.

6. Again keep for about 45 mins to one hour till the dough raises above the rim of the loaf pan as shown.

7. Now brush the surface lightly with milk and make cross signs over the bread as shown.

8. Preheat the oven at 180 C for 10 mins.

9. Bake the bread at 180 C for 30 mins or till the surface of the bread turns brown in colour.

10. Now brush the surface with butter so that the crust remains soft.

11. Allow it to cool completely before you remove the bread. Use a knife at the sides and gently remove the bread from the pan.

12. Slice and enjoy!

Notes:

* First of all, bread making is not as easy as it looks and you might not get perfect result the first time in terms of texture. But as you bake more, you will be proud of how well a wheat bread you can bake. So keep trying!

* Please use measuring cups for best results with baking. My 1 Cup measures 240 ml.

* If using dry active yeast, substitute 2 tsp instant yeast with 1 Tbsp dry active yeast. Also dry active yeast needs proofing before adding to the dough. Refer my Wheat pav recipe to see how to proof yeast.

* IMPORTANT: The dough should be very sticky at first to get a good soft, fluffy bread. So make the dough sticky and knead well using hands or kneader for atleast 8 mins. It really makes a wonderful difference to the texture.

* Both the rise times depend on the weather in your area. In warm places, it rises very quickly as compared to cold places. So keep for the first rise till if doubles and second rise till it rises above the pan level.

* The length of my loaf pan is 20 cm. If you choose a longer loaf pan, the bread may not get height for 3 Cups flour. So best is to use a 20 cm pan for 3 Cups of flour to get the bread as shown in my pictures.

* Do not be tempted to open the doors atleast till 20 mins into the baking time. Else the bread won’t bake properly.

* Milk brush gives it a nice golden colour. So don’t skip it.

* Also don’t forget to brush with butter as soon as it’s out of the oven so that the bread remains soft on the crust.

* This wheat bread lasts well for a day at room temperature. Ours has never lasted after that as it gets finished off quickly.

* You can also try my Wheat pav recipe.

* You can also try all my healthy bake recipes:

Healthy Bakes collection

Cakes and Bakes

Mango Rava Cupcakes | Easy one bowl recipe

April 29, 2020 Healthy Cooking with Mitha 12 Comments

I am so happy to be able to share this amazing recipe finally. A soft mango cake with heavenly cardamom flavour and the aroma of ghee. A delicious package altogether. And it’s so easy to make. Just mix few ingredients in a bowl and bake. The easiest cake ever!

I also love this recipe for the fact that it uses very less and easily available ingredients. Also, it gets ready in about 30 mins in total. What else do we need? Easy, quick, no fuss recipe. Do try and you are sure to love it. Happy Baking!

RECIPE:

Ingredients:

1 Cup Wheat Rava/ Sooji/ Semolina (use the finest variety available)

1 Cup Mango pulp( fresh/ canned)

1/2 Cup Sugar

1/4 Cup Ghee

1 tsp Baking powder

1/4 tsp Cardamom powder

1/8 tsp Salt

Step by step recipe:

1. Preheat the oven at 180 C for 10 mins.

2. Take 1 Cup semolina/ rava in a large mixing bowl.

3. Add 1 Cup mango pulp, 1/4 Cup ghee, 1/2 Cup sugar, 1/8 tsp salt, 1 tsp baking powder and 1/4 tsp cardamom powder. Mix well with a spatula.

4. Grease the muffin pan with ghee or line them with cupcake liners. Add a spoon of the batter into each mould. It won’t rise much. So you can add 3/4th of the muffin mould.

5. Bake at 180 C by keeping the pan at the center rack of the oven for 20 to 30 mins or till a toothpick inserted in the center comes out clear. In my OTG, it took exactly 30 mins.

6. Allow it to cool slightly. Remove and enjoy!

Notes:

* I have also used Mother’s recipe sweetened Alphonso mango pulp for this recipe when it was not mango season and it was perfect too.

* Please make sure the mango pulp is thick and not watery. If watery, then rest the batter for about 15 mins till the rava absorbs the mango pulp.

* Ghee gives a wonderful flavour to this cake so don’t substitute it with oil. I have tried this cupcake with both oil and ghee and ghee ones are really heavenly.

* I have used regular upma rava for this cake.

* Don’t skip cardamom powder if you can. It is the soul of this cake.

* This cake does not brown much at top. So don’t wait for it. Check at 5 min intervals after 20 mins into baking time. DO NOT open oven door before 20 mins.

Cakes and Bakes

Whole wheat Pav

April 24, 2020 Healthy Cooking with Mitha 32 Comments

After Whole wheat Vegetable Pizza, if there is one bake I am confident that I can bake well not only for my family, but for others too, it’s these whole wheat Pav. There have been many of our friends who have enjoyed these Pav and they could not believe it’s homemade and made of wheat flour. I have baked a batch of 32 Pavs once for a dinner get together and even though it was a magnitude of hard work, their words of praises and just seeing them eat made me so happy.

These are very filling unlike maida ones which are softer in texture but contain no nutritional value. Especially after two kids, I have to think twice before I cook whether they will like it or not and it should be healthy as well. These Pavs are loved by both kiddos and that’s why, I regularly bake them.

I thank my readers for always requesting recipes which forces me to write them down. Else I would never add them here. My motive is, if it helps atleast one, then my blogging is worth it. Hope you all bake these Pav for your family. Do let me know if any doubts. Happy baking!

RECIPE:

Ingredients: { Makes 10 Pavs}

2 Cups whole wheat flour/ Atta ( I use Pillsbury brand as it works best)

1 Cup Milk (may require a little more depending on the brand of wheat flour)( can also use milk powder+water)

20 grams Butter

1 1/2 Tbsp Milk powder

1 Tbsp Cane Sugar (can substitute with regular sugar)

2 tsp Instant yeast OR 2 1/2 tsp dry active yeast

1 tsp Salt

Little milk and butter for brushing over the pav

Oil to brush the pan and dough

Step by step recipe:

1. Warm milk in a pan or microwave. It should NOT be very hot or cold. Just lukewarm. Add in cane sugar and yeast. Mix once and allow to proof (ie keep aside for about 10 mins).

*Yeast after proofing. It should rise like this with bubbles and have a yeasty aroma.*

Note: If it does not proof, discard the batch. It means the yeast has expired or the milk was too hot or cold. Don’t use it to make Pav as the pav will turn hard.

Tip: When in doubt, best is to use the yeast in lukewarm water first and see if it proofs instead of wasting milk.

2. In a big bowl or plate, take wheat flour. Add in salt and milk powder.

3. Now make a well in the center and add the proofed yeast milk.

4. Now mix together like you would do for chapati dough and form a dough. It should be very sticky and not dry. If dry, add more milk to make it sticky.

*Not sticky as the wheat flour brand is good.*

*Add more milk (around 3 Tbsp) to make the dough sticky*

5. Add in butter and mix together.

6. Now knead together for atleast 10 mins. This is very important and very necessary for soft pavs. I keep a timer so that I don’t knead less. Here I have shown the kneading process in steps.

Note: Keep doing this for 10 to 12 mins.

7. After kneading for 10 mins, the dough becomes very smooth and easily handle able. Coat it with any oil and Keep it to rise for 1 hour in a warm place.

8. After 1 hour, the dough rises and becomes double the size.

9. Now punch it down and divide into equal portions.

10. Make a ball and keep in a greased cake pan close to each other.

Note: It is very important to keep the dough balls close to each other, else it will rise sideways and you will get flat pavs.

11. Keep this to rise for 1 hour in a warm place. Once risen, brush the surface with milk.

12. Preheat the oven at 200 C for 10 mins. Make sure to preheat well before placing the pan in the oven. Bake for 15 to 20 mins at 200 C in the center rack of the oven till the surface of the pav turns brown like this.

13. Brush butter on the surface of the pav as soon as it is out of the oven.

Enjoy homemade wheat pavs as pav bhaji, Vada pav or the way you wish to!

Notes:

* First and foremost, if you don’t have milk or don’t want to waste it for making pavs, use milk powder mixed in water. It works the same way. I have done it many times and makes no change in the flavour of the pavs.

* The most important step is that the yeast should be right and not expired one. So proof properly with warm milk to check. If it does not form bubbles or does not give a yeasty aroma, discard it. Else it will be a waste of ingredients.

* To make perfect wheat pavs, the dough should be very sticky first and then after continually kneading for 10 mins, it should turn into a smooth dough. Though it may seem like a bit of hardwork, the result will be soft wheat pavs.

* The dough balls should be kept very close during second rise. This is also very important as other wise you will get flat pavs and not fluffy pavs. Do remember while keeping for second rise.

* The milk brush before baking gives a nice golden colour to the pavs. So don’t forget it.

* Also the butter brush after the pavs are out gives a soft texture. Don’t forget this too.

*Update: I am getting many queries asking if milk powder is necessary. It’s okay if you don’t add it since it’s not available now. It’s just for flavour and you can skip it. Just make a sticky dough with milk and knead really well. And make sure the yeast is proofed well and active.

Cakes and Bakes, Uncategorized

Whole wheat Vegetable Pizza

April 23, 2020 Healthy Cooking with Mitha 11 Comments

Baking pizzas at home have become more of a necessity than hobby in the present scenario when we are all home bound. I am so glad that I started baking wheat pizzas long back that now it’s as easy as making chapatis for me. My kids relish them as much as they enjoy store bought ones and it gives me immense happiness to see them eat healthy.

I had been getting many requests for this recipe. So here it is for all of you. Do let me know if you have even the tiniest doubt and I would be happy to help you. I know baking is as easy as it can be but equally difficult for some and I love helping as much as I can.

Happy baking!

RECIPE:

Ingredients:

For the pizza dough: (makes two medium size pizzas) 1 Cup = 240 ml

3 Cups whole wheat flour/ Atta ( I use Pillsbury most times)

1 to 1 1/2 Cups Water (depending on the flour brand)

2 tsp Instant yeast ( or 2 1/2 tsp dry active yeast) (I use saf instant yeast brand)

1/2 tsp Cane sugar (can replace with regular sugar)

1/2 tsp Salt

1 Tbsp Olive oil/ or any oil to coat the dough

For the toppings: (for 1 pizza)

Around 5 Tbsp Pizza sauce or Tomato ketchup

Approx 1 Cup grated mozzarella cheese or as required

1 Cup of mixed vegetables (like Capsicum, Onion, sweetcorn, mushroom,babycorn)

A handful of chopped olives

Salt to taste

A dash of pepper powder

Olive oil or any oil to coat the dough surface.

Step by step recipe:

1. Take 1 Cup lukewarm water and add 1/2 tsp Cane sugar into it. Mix well and add 2 tsp instant yeast. Mix once and allow it to proof.{The water should NOT be very hot nor cold for the yeast to proof}

2. Meanwhile, take 3 cups of wheat flour in a large mixing bowl and add salt to it. Mix well.

3. Now the yeast has proofed as shown. (If the yeast does not proof ie does not rise, discard it and do not follow the next steps as maybe the yeast has expired.)

*See for the bubbles, yeasty aroma and a slight rise to check if the yeast is good or not.*

4. Now add this to the flour- salt mixture and knead just like you knead normal dough for chapatis adding the extra 1/2 Cup water if necessary.

5. Now add olive oil towards the end of the kneading process and knead once again to form a smooth dough. ( If you don’t have olive oil, any oil like sunflower or coconut oil will do)

6. Keep the dough covered in a warm place for about 1.5 hours to 2 hours for the dough to rise and double the size. If the weather is cold, it might take even 3 hours.

7. Meanwhile chop and prepare veggies for topping.

*See the quantity of veggies I have taken. This much is enough for one medium pizza. Don’t add too many veggies which will spoil the taste.*

*Add salt and pepper powder to the veggies*

8. Now after 1.5 hours, check if the dough has risen and doubled. If so, remove and divide into two halves.

9. Spread one half of the dough over a well greased (with oil and dust little wheat flour) oven proof pizza plate with fingers as shown.

10. Spread evenly in a round shape if possible and then coat the dough with oil.

*It should NOT be spread very thick as it won’t bake well. Spread as evenly as possibl*e.

11. Add a layer of pizza sauce or ketchup and grated mozzarella cheese.

12. Add veggies and spread evenly.

13. Add another layer of mozzarella cheese.

14. Now top with olive slices.

15. Preheat the oven at 200 C for 10 mins. ( Do this before you start topping your pizza. So by the time you finish topping, the oven is very hot. The oven needs to be very hot when you place the pizza in the oven.)

16. Now place the pizza in the center rack of the hot oven and bake for 15 mins at 200 C. Do NOT open the oven door in this time. After 15 mins, check if the cheese has melted and turned golden. If so, take it out.

17. Slice and enjoy your hot homemade wheat pizza!

Notes:

* Very important to note that the 3 Cups of wheat flour we used yields two pizzas. So use only half the dough for one pizza. If you use the whole dough for one pizza, it will turn thick and won’t cook properly.

* Here is the other half of the dough. I refrigerate it in an airtight container and it lasts atleast 3 to 4 days in the fridge and I can make pizza again.

* Grease the pizza plate well with oil and dust wheat flour over it so that the pizza does not stick to the plate. Look at the under side of the pizza. Love the colour.

* Also always proof your yeast to check if it’s good or not. Else it’s a waste of ingredients. I have explained proofing in the first few steps.

* Every oven is different. So do keep an eye after 10 mins into the baking time. But don’t open the oven door many times as it disturbs the baking process.

* Do remember to preheat the oven atleast for 10 mins at 200 C so that the oven is very hot when pizza is placed which is very essential for proper baking.

If you are new to baking, you can check this article which I have written to help beginners in baking : Baking basics for Beginners

Other recipes you can check:

Gluten Free Oats Pizza

Falafel Flatbread

Whole wheat cheesy garlic bread

Whole Wheat Pav

Whole wheat bread / Atta bread

All my healthy cakes and cookies recipe collection

Cakes and Bakes

Dates and Oats cake

April 17, 2020 Healthy Cooking with Mitha 19 Comments

I am always on the lookout for healthy cake recipes and so far have had great success in baking with wheat flour, ragi flour and oats. I add jaggery powder in all the cakes and it tastes so good that you can never say it’s a jaggery cake.

I have already shared the yummiest whole wheat chocolate banana cake recipe and Ragi Chocolate cake recipe. So here is another healthy cake with the goodness of the superfood oats and dates in it. This is also a wheat jaggery cake.

When I first made the cake, I could not believe that Oats in a cake could taste so yummy. But you could never say it has oats in it. The dates and milk hides the nuttiness quite well. In fact so well that my kids never know that it’s actually a healthy cake.

This cake is a perfect example that healthy food can be delicious too. The exact principle on which I started writing this blog. Hope you all try this cake. Happy and healthy cooking!

RECIPE:

Ingredients:

1 Cup = 240 ml

Dry Ingredients:

3/4 Cup Whole wheat flour/ Atta

3/4 Cup Instant Oats

1 tsp Baking powder

1 tsp Baking soda

1/4 Cup Jaggery powder or brown sugar or cane sugar or regular sugar

Wet Ingredients:

Around 20 Dates (Deseeded and roughly chopped)

1 1/2 Cups Milk

1/2 Cup (113 grams) Butter

1 tsp Vanilla essence

Step by step recipe:

1. Soak the chopped dates in hot milk for an hour.

2. Measure 3/4 Cup Instant Oats in a bowl.

3. In the same bowl, sieve together whole wheat flour, baking powder and baking soda. Mix everything well.

4. Melt butter in a bowl and add the dates- milk mixture to this. Also add vanilla essence.

5. Add the dry flour mix to this and mix till the flour specks can’t be seen.

6. Add 1/4 Cup Jaggery powder to this and mix everything once. Do NOT overmix.

7. Preheat the oven for 10 mins at 180 C. Line the cake pan with parchment paper. Else with oil or butter. Pour the batter into the pan.

8. Bake at 180 C for 30 to 35 mins. I baked for 30 mins and then checked. Since the inside had to cook a little but the top surface had baked, I covered with parchment and baked for 5 mins more.

9. Allow it to cool completely. Invert onto a plate. Slice and enjoy!

Notes:

* Since every oven is different, keep an eye after 20 mins into baking time so that the cake doesn’t burn.

* Towards the last 5 mins, cover the cake pan with a parchment paper/ aluminium foil and bake so that the top surface does not form a crust.

* You can use any dates for this recipe but the soft ones work best. You can even grind them with little milk if you don’t like the bite of dates in your cake.

* Butter can be substituted with oil but I personally love butter in my cakes as oil cakes does not taste good after a while.

* This cake lasts well for a week if refrigerated and handled well.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

You can check all my healthy cakes and cookies recipes in this page:

Healthy Cakes and Cookies Collection

Did you know Oats is such a versatile ingredient, you could make Cake, Idli, Paratha, varieties of dosas and even gluten free pizza with it?

Sharing all varieties of dishes in which I use Oats and make regularly. Eat healthy, be happy. ❤️

Oats Recipes Collection

Editing to add: You can also bake them as cupcakes. I baked then for my kids’ snack box to school and they turned out amazing. Perfect for the little hands to handle. Just use the same measurement and bake at 180 C for 25 to 30 mins or till done. The measurement yields 12 medium sized cupcakes.

Cakes and Bakes, Millet recipes

Eggless Ragi Chocolate cake

November 20, 2019 Healthy Cooking with Mitha 29 Comments

Baking is therapy for me. I love how the ingredients mix in together to create something so delicious and the aroma which fills the house is magical. I have been baking different varieties of cakes now using wheat flour and jaggery. My daughter loves it more than the refined flour based cakes. There is a richness in wheat flour cakes which makes it more tastier and of course healthier.

Ragi Chocolate cake was an amazing find of a recipe as it uses another healthy ingredient but is quite hidden in the cake. You could never say it has ragi in it. Even when I made it the first time, my little girl had loved it so much.

The simple frosting of chocolate sauce takes this cake to another level. We are a huge fan of this cake and it’s my pleasure to share it with all of you. Happy and healthy cooking.

RECIPE:

Adapted from here.

Ingredients:

Dry Ingredients:

3/4 Cup Ragi flour/ finger millet powder/ Nachni atta

3/4 Cup Whole wheat flour/ Atta

2 Tbsps Cocoa powder

1 tsp Baking powder

1/2 tsp Baking soda

Wet Ingredients:

150 grams (2/3 Cup) Butter (salted or unsalted can be used)

80 ml (1/3 Cup) Yogurt/ thick curd/ Dahi

3/4 Cup Milk

1 Cup powdered Jaggery/ cane sugar

1 Tbsp Vanilla extract

For the frosting:

1 Cup Milk

1/4 Cup Sugar

2 Tbsp Cocoa powder

1 tsp Vanilla extract

Step by Step recipe:

1. Preheat the oven at 180 C for 15 mins. Keep the heating rack as the center one if using a conventional oven like me.

2. Keep the baking tin ready by lining with parchment paper or applying butter inside so that the cake does not stick to the pan.

3. Sift all the dry ingredients using a sieve to ensure all the powders are lump free and mix uniformly.

4. Melt butter by microwaving it for two to three mins on high. Allow it to cool down. Add in the milk, Yogurt (which has been whisked well), jaggery and vanilla. Mix well using a whisk.

5. Now add the dry ingredients into the wet ingredients and mix using a spatula such that everything is mixed uniformly and there are no specks of flour visible. Do NOT over mix the batter.

6. Pour the batter into the baking pan and spread uniformly.

7. Bake at 180 C for 30 to 35 mins. It took 35 mins for my cake to bake in my conventional oven. In microwave with conventional mode ovens, it gets done even quickly. So keep an eye after 25 mins into the baking time. Read NOTES.

8. Check with toothpick inserted in the center of the cake. Is comes out clear, then the cake is done. If comes out sticky or wet, it needs few more mins of baking. After done, allow it to cool for few minutes.

9. For frosting, combine together milk, cocoa powder, sugar and vanilla in a bowl. Whisk well first and then keep on flame.

10. On medium flame, keep whisking continually while allowing it to get thicker (usually takes about 5 mins). Once it gets thick, remove from flame and pour over the cake and spread evenly.

Check how thick it has got. Sticks well to the spoon.

11. Wait for a while for the frosting to set before you slice and serve. Refrigerate the cake after a day at room temperature.

Notes:

* Use a pinch of salt while sifting the dry ingredients if using unsalted butter. I used salted butter.

* This cake tastes heavenly with the frosting. So don’t skip it. But for those who prefer their cakes plain, without frosting tastes good too. And no, there is no ragi flavour at all as cocoa, vanilla and jaggery do an amazing job at masking the ragi flavour.

* While baking, always ensure your oven is preheated well (180 C for 10 to 15 mins is the norm).

* Don’t keep opening the oven door between bake times. Check only after 25 mins if the bake time says 30 mins of baking. Else opening the door too often leads to uneven baking.

* This cake tastes good even after getting refrigerated. The frosting sets well and enhances the flavor. Just microwave for a minute before serving. I have kept the cake a maximum of three days in the fridge before it got finished off by my family.

* I have used organic powdered jaggery. You could also use cane sugar. Both work well for this recipe.

If any doubts, do message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help. Happy cooking!