Wheat - Millet flour Cake

This cake was prepared for my son Ravi' s birthday. Just tried this wheat -millet cake and it came out very well and superb outcome. It is easy, simple and healthy cake. 

It is always nice to bake a cake for the family members. I do prepare most of the time. We had a get together at Son Ravi's house.
I have used wheat flour, millet flour/jolada hittu/ sorghum flour, curd, vanilla essence, coco powder, and other ingredients.
Now a days I started using millet flours instead of maida. This recipe has no oil and without much of hassle.

No egg, No White Sugar, No Maida = Wheat - Millet Flour Recipe

Let us see the recipe now :

Ingredients :

Wheat flour : 1 Cup
Millet Flour : 1 /2 Cup

Coco Powder : 3 Tablespoons

Jaggery : 3/4 Cup (I used Joni bella /Organic jaggery)
Baking powder : 1 Teaspoon
Baking soda : A pinch
Salt : A pinch
Curd : 1 Cup
Ghee : 1 Tablespoon (Optional)
Almond flakes : 2 Teaspoons (Optional)
Lemon : 1 Teaspoon ( 1/2 of one lemon)
Vanilla Essence : A few drops. ( 2 to 3 ).
Dates : 15 to 20 (Optional)

Method :

1. Sieve wheat flour, millet flour, coco powder, baking soda, baking powder and salt together. (Sieve twice so that it mixes well).

2. Take a big bowl and add curd, jaggery and ghee. Mix it well using a tablespoon or eggbeater.

3. Add lemon and stir nicely. Add vanilla essence and stir for another 2 to 3 minutes.

4. Add sieved flour and mix it slowly. Let it mix well.

5. Take a baking tray and apply oil /ghee and pour the ready cake mix.

Just tap it slowly so that it spreads around and evens the cake mix. Spread some almond flakes on the top.

 6. Preheat the oven for 5 minutes and place the cake tray in the oven. Bake it for 30 to 35 minutes.

7. Check the cake is done with a edge of knife or spoon. Prick it slowly and the cake should not stick to the knife edge. So cake is done.
8. Remove it from the oven and place it on the top to cool down.

9. Remove the seeds from the dates and smash it nicely. Make a ball shape.
10. Roll the date mixture on the butter paper /banan leaf to get it spread.

11. Place this flattened dates mixture on the top of the cake and  rap it around the cake.Press a little.

12. This rapping of dates mixture adds to the taste. Cut and serve with a cup of coffee or tea or whenever you want to.

Note :

Use of dates is optional. It is just an creative work and adds to the taste. You must use soft dates.
You can add little milk if you feel the cake dough is thick.
While mixing the flour to wet ingredients let it be bit slow and it should be done on one direction.
If you are using normal jaggery powder, soak it in curd and it melts. You need to mix it well.
Adding ghee is purely optional. I have added.
Time : 40 Minutes
Serve : According to your wish. 

Quick Kodubale

Happy Deepavali to All. Festival of lights ..spreading the light to each and every one..Stay blessed.

Deepavali is fun to enjoy with full of hearts. Lighting Jyothis to chase away the darkness, bringing happiness by distributing sweets and namkeens (salted snacks) is a good thought indeed. Lets have one more spicy snack which is very famous in India and other countries of the world. That is Kodubale. Kodubale means a bangle shaped spicy snack.

It can be prepared using different ingredients. I too have prepared some different varieties of kodubales.

Let us see the recipe of Quick Kodubale. Kodubale, one of the yummy dish which goes well with a cup of coffee, as a side dish like papad, or when you are watching movie or any t.v. serial. 

I have used rice flour, chenna flour, chiroti rava, chilly powder, little jeera, oma (ajwan), salt and butter.

No maida/all purpose flour in this Kodubale recipe. You can also prepare lovely nippattu with same dough.

Things Needed :

Fine Rice flour : 2 Cups

Roasted Chenna / Pottu kadale/Huri kadale : 1/4 Cup

Chiroti Rava /Thin variety of semolina : 1 Tablespoon

Butter :  1 1/2 Tablespoons

Chilly Powder : 2 Teaspoons

Ajwan/ Oma /Carom seeds : 1/2 Teaspoon

Salt : As required :

Jeera /Cumin Seeds : 1 Teaspoon

Ingh/Asfoetida : A little 

Cooking Oil : 2 Cups or little less

Method :

1. Take a big bowl and add rice flour, rava/thin semolina, salt, butter, jeera, Carom seeds, Ingh and chilly powder.

2. Powder Roasted Chenna and add it with other ingredients. Mix all the ingredients well.

3. Add required water slowly and prepare dough. Kneed the dough well.

4. Divide the dough into small portion.

5. Take a small portion of the dough and then with your palm make a rope shape.

6. Join two ends and make circle. Arrange these done kodubales in a tray or plate.

7. Keep a frying pan on the fire and heat. Slowly drop in the done kodublales. 

8. Fry them on low and medium flame till they turn golden brown. 

9. Fry them on both sides and remove it from the oil. Put it on a kitchen tissue.

10. Repeat the same with remaining dough and prepare kodubales.

11. Store them in a airtight bottle /box once it is cooled.

12. Serve with cup of coffee/tea/Fresh juice.

Note :

Do not add more butter. It will turn very soft and get powdered while frying. You can also add sesame seeds instead of carom seeds. Use of more chilly is optional. Use of any cooking oil is optional. Do not make the dough very soft. It absorbs more oil if the dough turn very soft. Add little more rice flour and kneed the dough well before preparing. 

Time 30 Minutes

Serves : 25 to 30 Kodubales. (According to size and shape. 

Dil Leaves - Sweet Potato Palya (Dry Curry ) & Samosa

Palya (Kannada language) is a dry curry and we can prepare palya with almost all vegetables. It is one of the side dish and goes well with plain rice, chapatis, roti and poori. I just tried Dil leaves- sweet potato palya as I always do a bit different from the normal. Combination of dil leaves and sweet potato goes very well. A bit of sweetness from sweet potato and aroma from dil leaves makes the dish really yummy.

I prepared Samosas using the same palya. Used 2 cups of wheat flour and 1 cup of maida for the outer layer. Indeed Samosa came out very well and no need to say that we all enjoyed eating and eating these Samosas
I have not used onions or garlic but there is always an option you can add onion & garlic if you wish to.

Things Needed : Dil Leaves - Sweet Potato Palya .(Dry curry)

Sweet Potatoes : 5 to 6
Dil leaves : 1 Bundle
Green chilly : 2 to 3
Ginger : grated : 1 Tea spoon ( a small piece )
Garam Masala powder : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons
Salt : to Taste
Oil :1 Table spoon

Method : 

1. Wash and cut dil leaves. Remove the outer skin of sweet potato and cut them into small.

2. Wash and cut green chilly, grate ginger and keep it aside.
3. Keep a pan on the fire and heat. Add  1 Table spoon of oil and mustard seeds. Let the mustard seeds splutter.

 4. Add jeera and fry for 10 seconds. Add dil leaves and cut sweet potato and fry for 1 minutes.

5. Add little (1/4 cup or less) water and cook on low flame. Let the vegetables cook. (Do not over cook).

6. Mix it nicely and add grated ginger, garam masala  and cut green chilly. Mix it well.
7. Let all the moisture disappear. Add little turmeric and required salt. Mix it well.
8. Add coriander leaves and mix it well and put the ready palya to a serving bowl.

Note : 

Do not over cook or do not add more watery. The taste differ. You can also add cut onions to this Curry. Adding less oil is always a heathy  ppoint. You can also add grated coconut to this curry. ( I did not add coconut ). You can also add little red chilly powder to make the palya little spicy.
Time : 15 Minutes.
Serves : 4 to 5

Dil Leaves - Sweet Potato Samosa

Things Needed : 

Dil leaves - Sweet Potato curry : 2 Cups
Wheat Flour : 2 cups.
Maida (All purpose flour) : 1 Cup
Oil : 2 cups
Ghee : 1 Table spoon
Salt : to taste
Jeera : 1/2 Tea spoon

Method :

1. Dry roast wheat flour and maida separately for 2 to 3 minutes each. Allow them to cool.

 2. Put roasted flours in a big pan or bowl and add a spoon of ghee and mix it well.

3. Add water ( little by little ) and prepare the thick dough.
4, Divide the dough in to small portions and turn the small portion in to round.

5. Dip each ball before you roll and flatten it with a chapati roller. Cut the rolled chapati in to two portions.
6. Take one cut flattened chapati and fill Dil leaves - Sweet potato palya and press it nicely and prepare samosas.

7. Keep a frying pan and put oil. Heat oil and fry Samosas one by one on low flame till they turn crispy.

 Fry on both sides til brown and remove from the pan. Place it on kitchen tissue. It helps to absorbs extra oil.

 8. Repeat the same with remaining dough and prepare samosas.

9. Serve with any type of chutney or ketch up.
10. We had this samosa with green and sweet chutney and coconut chutney.

. We also had this Samossa with a cup of Curd (Yogurt ).

Note : 

Do not prepare the dough too soft. It will absorb more oil. Fry them on low flame to get the crispness.
Use of Maida instead of wheat is optional. I just tried with wheat and it was good . Use of more vegetables like carrot, peas and beans also can be used along with sweet potatoes.Do not roll the dough too thin or too thick. Do not use stale palya. It should be fresh.
Time :  40 Minutes
15 to 16 Samosas can be prepared.