Jaggery -Wheat Coco Cake

Cakes are special and it is loved by all age group people. Here is a try of Jaggery -Wheat Cake which I have seen in one of the television show.

I was very happy to note this cake is prepared using jaggery and wheat instead of maida/all purpose flour and sugar. Use of wheat and jaggery is a healthy option and we can enjoy this cake at any time of the day.
Lets see the recipe now :

Things needed :

Wheat flour : 1 Cup
Jaggery : 1/2 Cup or little less
Milk : 1 Cup
Coco Powder : 2 to 3 Tablespoons
Ghee /Oil : 2 Tablespoons
Lemon : 1 Teaspoon
Vanilla Essence : 2 to 3 Drops.
Baking Soda : 1/4 Teaspoon
Salt : A pinch

Method :

1. Sieve wheat flour, coco powder, salt and baking soda together. (Sieve twice, so that all the dry ingredients mixes well).

2. Take a big bowl and put jaggery, milk and oil.
3. Mix it well and add lemon extract. Mix it nicely.
4. Add dry ingredients and mix it slowly in one direction.

5. Let all the ingredients mix it well. Add vanilla essence and mix it slowly. Add lemon extract. (Lemon Juice). Mix it nicely.

6. Apply ghee to the baking tray. Sprinkle little dry wheat flour.
7. Pour the ready cake mixture and tap it so that the cake mixture settles well equally.

8. Pre heat the oven for 5 minutes.
9. Keep the cake mixture tray in the oven and let it bake for 25 to 30 minutes ( 180 D .cl).
10.Prick the knife end or spoon to make sure it is done. (The mixture does not stick to the spoon).
11. Take out the tray and place it above the oven for at least 10 minutes.

12. Cut Jaggery - Wheat Coco cake and serve with a cup of tea.

Note :

See that the cake mixture is mixed well. You can use 2 to 3 tablespoons of milk and then mix the mixture. Adding any fruits or dry nuts is optional. There is no sugar or butter in the cake. Adding any dry nuts are optional. It adds to the taste. I have added organic jaggery which is very liquid. If you are using normal jaggery powder it and then melt it with a teaspoon of water, sieve it and then use it.
Time : 30 minutes to bake and 10 minutes to prepare
Serve : As you Like. 

Mixed Leaves Spicy Dal

Mixed Leaves spicy Dal is one of the side dish that goes well with almost all the main dishes. It is prepared using 2 to 3 or more types of leaves and dals, like toor/moong/masoor/chana etc. 

I have used the leaves which we got from our home garden (grown in pots) and toor dal. I have added green tamarind chutney/tokku which I got from Dharwad. ( Our daughter in law Vidya's Home town).

Tamarind chutney/tokku is home prepared, using unripe tamarind, green chilly, roasted methi seeds and salt. Tokku taste so yummy and it goes well with hot rice and ghee, or adding to any dal preparation even I have tried Tamarind Tokku vegetable rice.    

Let us see some benefits of eating  tamarind in our diet.

Tamarind helps to reduce inflammation in our body. It helps to improve eye health, boost respiratory health and helps to heal skin conditions. It is good for digestive system. It relieve pains and strengthen our immune system. It helps to lower the cholesterol and good for kids since it fight against the worms in kids stomach. Tamarind is rich source of dietary fiber. It helps in easing constipation problems. It is rich in Vitamin C, Vitamin E, Vitamin B, Calcium, Iron, Phosphorous, Potassium, Manganese. It is rich in antioxidants and anti inflammatory properties.

As I said I have used our home grown Palk, Dil Leaves and very little basale /Malabar Leaves.

No Onion OR No Garlic is used in this " Mixed Leaves Spicy Dal".

Let us see the recipe Now : 

Ingredients : 

To Cook :

Dil Leaves : 1 Small Bundle

Palak : 1 Small Bundle

Malabar Leaves/Basale Leaves : One Handful 

Toor Dal : 1/Cup 

To Add :

Dry ginger powder : 1/2 Teaspoon

Tamarind Chutney /Tokku : 1 Teaspoon

Crushed pepper pods : 4 to 5 

Salt : As Required 

Coriander leaves : 2 Tablespoons

Butter/Ghee : 1 Teaspoon (Optional).

To Season : 

Cooking Oil : 1 Teaspoon

Mustard Seeds : 1 Teaspoon

Jeera : 1/2 Teaspoon

Green chilly : 2 to 3 

Curry Leaves : 6 to 8 or little more

Ingh/Asafoetida : A little 

Method : 

1. Clean and Wash all the leaves nicely and cut into small pieces.

2. Pressure cook it for 6 to 8 minutes.

3. Wash dal and pressure cook separately.

4. Wash and slit green chilly and cut coriander leaves.

5. Keep a big pan and put cooked leaves and dal together.

6. Add turmeric powder and salt.

7. Add dry ginger powder and pepper pods.

8. Add tamarind chutney/tokku. Stir slowly and mix it well. Let it boil for 2 to 3 minutes.

9. Keep a pan and prepared mustard, jeera seasoning. Add slit green chilly and fry it nicely.

10. Add ingh and curry leaves to seasoning and add this seasoning to Mixed Leaves Spicy Dal.

11. Boil it for another 3 to 4 minutes. Shift it to the serving bowl.

12. Serve with your choice of main dish.

Note :

Cooking leaves in pressure cooker helps them to be soft. It can be cooked without using pressure cooker. (Optional). Use of onions and garlic is optional. ( I have not used). You can use tamarind pulp instead of tamarind chutney/tokku. Taste differs. Adding a teaspoon of butter/ghee to Mixed Spicy Dal taste better. (Optional). Use of more/less chilly is optional. 

Time : 30 Minutes.

Serves : 3 to 4.