Saturday, October 27, 2018

Sorghum or Jowar cake / Vegan Cake / Jowar Jaggery Cake

Jowar or Sorghum Cake is vegan and can also be made Gluten free by just excluding the baking Powder. It is one of the healthiest and deliciously guilt-free cakes you can find.

I know I have been away from this blog for a long time now. As much as I love cooking, I haven't been able to be very active because of some personal reasons. I am hoping to be as regular as I can from now on...

Here's a recipe of a Cake that has no maida, no sugar, no eggs or butter and in case you are wondering how on earth a cake can taste good without all the ingredients that make it tasty, I assure you that it is not only healthy but very tasty too!

Nutritional Information  (Approx) (per serving)
Energy 66.5Calories
Dietary Fiber0.4Grams
Vitamin A0.1%
Vitamin C0%
Calcium 0.5%
Iron 0.7%

Jowar flour1 cup
Soy milk3/4 cup
Jaggery1 cup
Vegetable oil3/4 cup
Salta pinch
Baking powder1 teaspoon
Baking soda1/2 teaspoon
Vanilla essence1 teaspoon
Cocoa powder2 tablespoons
Walnuts choppeda handful
Apple cider vinegar1 teaspoon

Add 6 tablespoons of  warm water to flax seeds powder, mix and set aside.

Sieve and combine all the dry ingredients together except for walnuts and mix well.

In a bowl, add Soy milk, jaggery powder and Flax seeds mixture. Mix well till jaggery is completely melted.

Add oil ,vanilla essence and give it a mix.

Add the dry ingredients to the wet ingredients and mix well to make a smooth batter.

Add a teaspoon of Apple cider vinegar and mix well till combined.

Add chopped and roasted walnuts and fold gently.

Pour the batter to an oiled and lined cake pan and spread the batter evenly.

Bake in a preheated oven for 30 minutes at 180 degrees.

Insert a toothpick in the middle of the cake to check if it is cooked through.

Invert the cake on a plate if you want or cut it in the cake pan and serve hot/cold, enjoy!

** You can use any millet flour and make this cake.
** If you are not a vegan, do use eggs in place of flax gel.
** Be careful while handling the cake. Since this is almost Gluten-free, it tends to break if you tried to move it around too much.

Find the video of the same recipe here

Wednesday, October 12, 2016

Bakarkhani/ Baqerkhani (A basic recipe)

A Mughlai delicacy, luxuriously rich and tasty, Bakarkhani is an Indian flat bread which has a hard crust and bread like or layered inside. There are many, many versions of Bakarkhani and this recipe is of the basic Bakarkhani which is modified to a slightly healthier version of the original recipe.

Bakarkhani originated in Bangladesh and has evolved into many variations including the saffron infused ones to the sweetish dessert types. The original Bakarkhani is made of flour, Milk, yeast, sugar and ghee with some sprinkled nuts and raisins. The famous version of Bakarkhani is the Kashmiri Bakarkahni which is sweet, rich and deliciously tasty. Anyway, I have adapted this recipe from Sanjeev Kapoor's  website since it was the easiest recipe I found.

This post is a part of Culinary Blog Hoppers monthly Blog hop and the theme is Indian Flat breads. I chose Bakarkhani since it seemed so very unique and yet so familiar. Though I have never tasted Bakarkhani, I have read a lot about these flat breads and wanted to attempt it at least once. I'm sure what i have presented here is not perfect since the original ones are more flatter and look much like flat breads than anything like I have made. But I am posting here nonetheless hoping that you would like my modified version too.

After my last post that I posted a month back, I have realized that no matter how much you are drawn to your passion and hobbies and try to make time for them, you always give up eventually when your family needs you more than your mind heart needs your passion for hobby. You know, I just confused myself with what I just wrote and yet, I'm not able to change anything in the lines above. Anyhow, here I am with another recipe which I'm sure is not perfect and yet hoping you would forgive the imperfection of this post and the delays in my posts.

Nutritional Information  (Approx) (per serving)
Energy  155 Calories
Fat 2 %
Carbohydrates 30.4 %
Dietary Fiber 0.8 %
Sodium 86.6 mg
Vitamin A 2.6 %
Vitamin C 0.6 %
Calcium  4.5 %
Iron  0.2 %
Protein 4.9 Grams
Sugar 4.5 Grams

Plain flor/ Maida 2 cups
Milk 1 and 1/4 cup
Yeast 1 tablespoon
Brown sugar/ Sugar 2 tablespoons
Salt a pinch
Baking powder 1/2 teaspoon
Ghee 4 tablespoons
Almonds a handful
Chironji seeds a handful
Raisins a handful
Elaichi powder 1/4 teaspoon

Dissolve the brown sugar in warm milk. Add dry active yeast, mix well and let it rest so that the yeast can get active.

Warm some water and add Chironji seeds and raisins. Set them aside to soak for 10 mins.
Sieve together Flour, salt and Baking powder. Pour in the yeast and milk mixture, add elaici powder and mix.

Using your hand, mix the flour to form a firm dough. Let it aside covered in wet muslin cloth for 10 minutes.
Add melted ghee little by little and start kneading the dough.

Knead the dough till it is smooth and even textured all over. It takes about 10 minutes.
Now, blanch a handful of almonds and peel the skin off. Slice them and keep aside.
Drain water and add the soaked chironji and raisins along with sliced almonds to the kneaded dough and mix well. You may have to knead it for few more minutes.

Once the nuts and raisins are mixed well into the dough, set the dough in a warm place to raise for about 30 minutes.
Divide the dough into small balls (of your desired size) and flatten them one by one. I did not flatten them enough since I wanted them a little fluffy and bread-like and not the biscuit-like texture.
Prick the spread dough with a fork or tooth pick
Bake in a prheated over or tandoori oven for 15-20 minutes till the color of the crust turns brown and gets hard.

* The breads should be flatter so if you are attempting this, please do flatten the dough.
* For sweeter version, just replace brown sugar with 4 tablespoons of white sugar.
* For more rich taste, you can brush butter once the Bakarkhanis are baked and hot.
* Serve hot with curries
* If using tandoori oven, you don't have to add baking powder.

Do check out more of the amazing Indian flat breads presented by my fellow hoppers:

Tawa Aloo Kulcha by Piyali

Restaurant style Roti by Jayashree

Schezwan Paratha by Shubha

Zucchini Paratha by Padma

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