Wednesday, 10 July 2013

DALicious Chocolate Cake



If you are an Indian, you probably know how important it is have the different types of lentils stashed away in bottles in your shelves and making them a compulsory item in you every monthly grocery. In such acts I had too much of Moong dal left over to be used before the expiry date.

Being a mom, I know how good Moong dal is for a growing kid. I looked around a lot for some interesting recipes with Moong Dal but just found the usual fritters or soups and halwa which I was clearly in no mood to try.  My niche is baking and that's what I wanted to try.

Having read about a baker who chose the healthy way of baking cakes and getting professional with them and Moong dal cakes being her TM and best seller, I wanted to try them too and that's how this cake came into being. Its just so easy on your tummy and I being a person who doesn't like much of cream and fondants on my cake or my kids cake have kept it way too healthy and simple. Did you realise the recipe is egg less and butter less making it apt for the Mommies too.


Ingredients
Roasted and Finely Powdered Moong Dal                               200gms
Cocoa Powder                                                                          3 tbsps
Baking Powder                                                                         1/2 tsp
Baking Soda                                                                             1/4 tsp

Curd/Yoghurt                                                                            200 ml
Neutral Flavour Oil                                                                   1/4 cup (some 25 to 50 ml)
Sugar                                                                                         100 gms or as per your taste
Shredded dry coconut                                                               1/2 cup

My way of making
1. Sift together the powdered Moong dal, baking powder and baking soda
2. To this add Cocoa powder and mix them well.
3. In a separate bowl mix together Curd, sugar and oil.
4. Combine together the wet and dry ingredients until just well combined.
5. Do not over mix.
6. Preheat oven to 180C/350F
7. Prepare a cake tin and pour the mix and top it with shredded coconut and bake for about 25 minutes or till the centre of the cake is done.

Notes
1. Could be made more nutritious with nuts of your choice.
2. Flavours could be added.
3. It keeps well for a week, if stored in air tight containers and refrigerated.
4. If you are using eggs and butter please let me know the results.

Friday, 5 July 2013

Savoury Crackers



Bangalore feels like a hill station for past few days, thanks to the rains around coastal and interior parts of Karnataka. Its default that hot drinks are the only way to keep me on toes in this sulking weather. Don't those drinks need to be accompanied by snacks, Of course they do. Not a compulsive eater but someday's I just feel like.

Masala crackers have always been my quick fix to such temptations. This has been sitting in my FB page for long and since I had not baked/made much interesting stuff off late , I thought why not a post on these crackers and so here goes the recipe.



Ingredients
1/2 cup Refined Flour
1/2 cup Wheat Flour
1/2 tsp Baking soda
Sugar 2 tsp
Salt 1 tsp (adjust as per your need)
Curd as required to knead the dough
Savoury Mix
Fennel Seeds 1 tsp
Sesame Seeds 1 tsp
Pepper Powder 1 tsp
Green Chillies - 2
Curry Leaves - 10 to 12
Dry Ginger flakes - 10 no


My way of making
1. Sift the flours together and add salt,sugar,sesame seeds,pepper powder,fennel seeds,baking soda and mix well.
2. U can either fine chop the last of the three ingredients or just powder them together in your mixer on speed 1 (thats what I preferred).
3. Add to the mix and use the required amount of Curd to knead the dough until firm (like the texture for chappathis)
4. Meanwhile Pre heat your oven to 180C or 350F
5. Roll the dough as for chappathis with minimum thickness.
6. Cut to desired shapes and prick them with a fork so as to avoid them for raising and bake for about 15-20 mts at the same temperature of 180c or 350F.
7. Do check for the browning of the sides which is an indicator to remove them from the oven.
8. Enjoy your crackers when cooled with Tea or Coffee...


Notes
1. Lesser the thickness, crispier the crackers
2. I have replaced butter with curd here. If you prefer to use butter it would be 75 gms. Melt it before kneading it with the dough.