LOW FAT CHOCO-BANANA CAKE

I am  little  very much confused how to start this post. Its been looooooong time since I blogged something. The only one activity I thoroughly enjoyed in my life was cooking and of course eating too J .but now iam in that precious stage of womanhood where in no mood for cooking so does the blogging. am unable to bear the smell and even the sight of some foods. Nowadays i enter the kitchen just for my survival. But very recently when I happened to open up my recipe folder I could see lots of recipes waiting to be posted. There are lots of hard work behind one dish-preparation,photo session and I don’t want to waste all those efforts.So I decided to honor my   little efforts and this small space by posting all the dishes that I prepared and saved in  drafts long back.

Coming to the recipe-this is cake is quiet simple ,healthy and super yummy as well.try this guilt free, moist ,gooey,chocolatey cake. You will end up in making it again and again.

 LOW FAT CHOCO-BANANA CAKE

Ingredients

1.      Whole wheat flour-1cup

2.      Banana puree-1/2cup

3.      Chocolate powder-3tbsp

4.      Sugar-3/4cup

5.      Melted butter-2tbsp

6.      Hot water-3/4 cup

7.      Baking soda-3/4tsp

8.      Vanilla essence-1/2tsp

Method of preparation

1.      Preheat an oven at 180 degree for 10miutes.prepare an 8” cake tin.

2.      Sift together flour, chocolate powder and baking soda. Mix sugar in this.

3.      Mix all wet ingredients. Add this into the dry ingredients and gently stir without forming any lumps .Pour this into prepared tin and bake for 45-50 minutes at 180 degree or until the inserted knife or toothpick comes out clean.

Once it has cooked, slide a knife along the edges of the pan and gently invert the cake on to a plate. Let it cool completely. If you want sprinkle a little castor sugar or icing sugar over the top.Cut and serve.

Notes:  for making banana puree- grind fully ripened banana without adding any water. For ½ cup of puree 1 or 1 ½ banana will be enough. Always use well ripened one. 

MANGO CAKE-EGG LESS

Recipe is adapted from here

 

Ingredients

1.      All purpose flour-1 ½ cup

2.      Mango puree-1 1/2 cups                         

3.      Baking powder-2tsp

4.      Sunflower or canola oil-1/3 cup

5.      Sugar-2/3 cup

6.      Vanilla essence-1tsp

7.      Cardamom powder-3/4tsp

8.      Salt-1/2tsp

METHOD OF PREPARATION

1.      Sift flour, baking powder,  salt and cardamom powder together . Keep it aside.

2.      Peel off the mango, cut into pieces and grind into smooth paste. Add oil, vanilla essence and sugar into this mango puree .Whisk until sugar dissolves completely.

3.      Add sifted flour into this in three batches. Gently mix all the ingredients. Pour into prepared cake tin. Bake in a preheated oven at 180 degree for 35-40 minutes or until the inserted toothpick comes out clean.

Once it is done, transfer the cake into a cooling rack. Let it cool completely. Cut into desired shapes and serve..This cake taste best on the next day. So be patient till the other day :)

VEGETABLE PULAV

Ingredients

 

1.      Rice-1 ½ cup

2.      Tomato-1 ,chopped

3.      onion-half of one

4.      Green chilly-2nos,chopped

5.      Carrot-1,cut into small cubes

6.      Beans-8nos,chopped

7.      Green peas-3/4cup

8.      Chillypowder-1/2tsp

9.      Coriander powder-1tsp

10.  Garam masala-1/2tsp

11.  Water-3cups

12.  Oil/ghee-2tbsp

13.  Salt

Method of preparation

1.      Heat oil in a pan. Sauté onion and green chilly until onion turns soft. Add in all powders and salt stir for 2minute.Add tomatoes. Once the tomatoes are cooked and melts completely, add chopped vegetables. Mix well and let it cook for 5 minutes.

2.      Add the mentioned quantity of water. Add salt if requires. Bring the water to boil. Now add the rice .Give a nice mix. Close the pan and cook in medium flame until the water dries up .Switch off the flame and gently stir the pulav with a fork.

Enjoy with raitha and pickle….

Notes: If you want to cook this in a pressure cooker check here.If you are using dried green peas, soak it over night and cook in advance.

KINNATHAPPAM- A TRADITIONAL KERALA SWEET SNACK

Kinnathappam is a traditional Kerala ‘palaharam’ .Kinnam refers to a shallow copper or steel vessel in malayalam.Kinnathappam can be called as a steam cooked rice cake . Kinnathappam are of two types, one made with jaggery and the other with sugar. Here I have made sugar kinnathappm.Dont be confused with Kinnathappam and vattayappam.Unlike kinnathappm the latter is prepared with fermented rice batter. This is a delicious sweet snack  with smooth and soft texture.

Recipe by Lakshmi Nair

 Ingredients

1.      Raw rice( pachari)-1 cup

2.      Sugar-1cup

3.      Egg-1no

4.      Thick coconut milk-1cup

5.      Thin milk-2 ½ cup

6.      Cardamom powder-1/2tsp

7.      Jeera (cumin seeds)-1/4tsp

8.      Little oil or ghee for greasing the plate

Method of preparation

1.      Soak rice for 3 or 4 hours. Grind this into smooth paste by adding required amount of thin coconut milk. When the rice is fully grinded, add egg, sugar and cardamom. Grind again till sugar dissolves completely.

2.      Add remaining thin coconut milk and thick coconut milk. Mix well .Sieve this mixture through a fine cloth .This sieved batter will look like frothy milk.(see the pics below)

3.      Grease a shallow steel plate. Pour this batter. Fill only ¾ th of the plate. Steam cook this for 45 minutes .When it is half done, open the steamer ,sprinkle few jeera seeds over the top. Keep the lid on and cook again till it is done. Even after the mentioned time, the appam may look like uncooked and sticky on touch. But it will solidify upon cooling. So try not to cut while it is hot.

 Once it has cooled, cut into desired shapes and serve.

Notes: Kinnathappam is a thin cake .So always use a shallow vessel, preferably a steel thali plate. The batter should not be thick. With the above quantity two Kinnathappams can be made.

Sieved batter