Healthy Whole Wheat Flour Christmas Cake

Christmas Cake

PREPARATION TIME: 10 minutes

BAKING TIME: 35 minutes



SERVING: 16 slice








INGREDIENTS:

• Whole wheat flour- 1&1/2 cup
• Baking powder- 2 tsp
• Baking soda- 1 tsp
• Sugar- 1/2 cup
• Curd- 1 cup
• Oil- 1/2 cup
• Vanilla essence- 1 tsp
• Tutti Frutti- 2 tbsp

METHOD:

1. Sieve wheat flour, 1/2 tsp baking powder & 1/2 tsp baking soda together about 4 times
2. Pre heat the cooker on high flame. Remove the gaskit and whistle.
3. Beat sugar & curd together until the sugar dissolves completely. After that put 1/2 tsp baking powder and 1/2 tsp baking soda in that and give a mix. Set aside for 5 minutes.
4. Now add oil and vanilla essence in the frothy curd and mix it well.
5. Add the sifted flour and fold it in gently. Then add the tutti fruity into the cake batter and give it a mix.
6. Grease the baking tin with oil and little flour and pour the cake batter. Use flat spatula to smoothen the top and tap the cake tin lightly. Top with the remaining tutti fruity and dry fruits.
7. Place the cake tin in preheated pressure cooker and bake it on  low flame for 30-35 minutes. After 30 minutes insert toothpick and if it comes out clean then the cake is done.
8. Switch off the burner and allow the cake to cool for 10-15 minutes.
9. Transfer to a wire rack to cool it further.
10. Slice the cake and enjoy.

Christmas Fruit Cake (Without Egg and Alcohol)

INGREDIENTS:

Maida- 2 Cup
Baking powder-1/2 tsp
Baking soda- 1/4 tsp
Vanilla essence- 1 tsp
Powdered sugar- 1/2 cup
Nutmeg powder- 1/2 tsp
Cinnamon powder- 1/2 tsp
Sweetened milkmaid- 1 tin
Chopped dry fruits (Black raisins, almonds, walnuts cashewnut, tutti-frutti)- 1.5 cups
Warm water- 1/3 cup
Butter- 100 gm (It should be at room temperature)
Coca cola- 150 ml


METHOD:

• Take a pan and heat sugar over low flame till it becomes brown then add warm water and mix well to make caramel syrup. Keep it aside.
• Take another bowl and take maida, baking powder, baking soda, nutmeg powder, cinnamon powder and seive it 2/3 times.
• Now take another bowl and take butter and milkmaid and mix it well. Now fold in the maida in this alternating with caramel syrup and coca cola. Mix it very well.
• Now add the chopper dry fruits. and fold the mixture carefully.
• Preheat the pressure cooker for 5 min without gaskit and whistle.
• Grease the mould and pour the mix. Tap it to remove air bubbles.
• Now place the stand in the cooker and put cake mould over it and bake it for 30-35 min over medium flame.
• Check with a toothpick/knife. If it comes out clean then switch off the flame and take out the cake and cool it on wire rack.
• cut it into slices and serve.

Paneer Potato Rosti (Swiss dish)

Preparation time- 15 min
Cooking time- 5 min
Baking temp- 200°C
Serving- 8 rostis


INGREDIENTS:

• 3 potatoes, parboiled(half boiled) and grated
• 1/2 cup finely chopped onion
• 1 tsp finely chopped green chillies
• Salt as per taste
• Black pepper powder to taste
• 1 tbsp low fat butter
• 1 Cup grated low fat paneer

METHOD:

1. Combine the potatoes, salt and pepper in a bowl. mix well and keep it aside.
2. Melt butter in a non stick pan. Add onions, green chillies and saute till the onion turns translucent.
3. Add the potato mixture and paneer and cook on a slow flame for few seconds while stirring gently. Keep aside to cool.
4. Divide the mixture into 8 equal portions and shape each portion into flat round approx 3" in diameter.
5. Place the rostis on a baking tray and brush each rosti using butter.
6. Bake in a preheated oven for 8 to 10 min or till they turn brown and crisp.
7. Serve hot with sauce.

Navratri special: Kuttu ka Pratha/Roti

Kuttu ke atte (Buckwheat flour) ka paratha/roti/puri is made during navratri fasting. Buckwheat flour is devoid of Gluten, so mashed potato is used to bind the flour.This is also good form them who have Gluten intolerance.


Preparation time: 10 minutes

Cooking time: 30 minutes

Serves- 2-3

INGREDIENTS:

• 2 cups kuttu ka atta
• 1 medium to large potato or aloo
• warm water as required
• sendha namak as required
• oil or ghee for roasting

METHOD:

1. Boil the potato till its completely cooked. Peel and mash the potatoes 
2. Take a bowl, mix the mashed potatoes, sendha namak and add kuttu ka atta and begin to knead. Add warm water if required.
3. Don't make too smooth or moist as you won't be able to roll the parathas
4. Take medium sized ball, spread some flour and roll the ball with a rolling pin.
5. Heat tava
6. place the roti or paratha on the tava.
7. when one side is partly cooked, flip and let the other side cook.
8. smear ½ tsp ghee or oil on top and then flip again.
9. cook for a few minutes and meanwhile smear again ½ tsp ghee or oil on the top.
10. flip once or twice till the rotis/ parathas have brown patches.
11. prepare all kuttu ka atta ke rotis or parathas this way.
12. serve kuttu ki rotis or parathas hot with a side vegetable dish or curry.

Coffee and Dark Chocolate Cake (Eggless)

Coffee and Dark Chocolate Cake

INGREDIENTS FOR CAKE:

1. Maida/ All purpose flour- 7 tbsp
2. Coffee powder- 1tbsp + 1 tsp
3. Cocoa powder- 1 tbsp
4. Baking soda- 1/2 tsp
5. Baking powder- 1/2 tsp
6. Refined oil- 1/2 cup
7. Curd- 1 cup
8. Powdered sugar- 5 tbsp
9. Vanilla essence- 1 tsp

INGREDIENTS FOR CHOCOLATE ICING:

• I have used Top's dessert topping chocolate sauce

INGREDIENTS FOR GARNISHING:

1. Colourful gems
2. Eclairs shots
3. Cadbury chocolate (Grated)
4. Choco chips

METHOD:

1. Sieve maida, cocoa powder, coffee powder, baking soda and baking powder together in a bowl. Keep it aside.
2.  Take another bowl.  Add curd and mix it well. Then add powdered sugar, vanilla essence and oil and mix it properly.
3. Now add all dry ingredients little at a time to the curd mixture and mix it well. If your batter is thick you can take little water and add 1 tsp coffee powder in that and add to the batter. 
4. Take pressure cooker, remove whistle and gaskit. Put stand in it and cover the cooker and preheat on high flame.
5. While your cooker is preheating take cake mould, grease it with oil and dust some maida. Now pour the batter. Tap it well to remover air bubbles and place it in cooker.
6. Cook it on low flame for 30-35 minutes.
7. To check the readiness of the cake pierce the cake in the mould with a knife. If knife comes out clean your cake is ready.
8. Once the cake is ready switch off the flame and let the cake in cooker only for 5 minutes. After 5 minutes take out the cake and let it cool completely.

METHOD FOR ICING:

1. When your cake is cool take a plate, invert the mould on plate and tap it your cake will come out. 
2. Now spread that chocolate sauce topping all over the cake and keep it in freezer for 10 min.
3. After 10 min take out the cake and spread the chocolate sauce again.
4. Now garnish it with gems and grated chocolate or toppings of your choice and serve.
5. If you want to eat cold cake then  keep it in fridge for sometime and serve.

NOTE:

             * The consistency of cake should neither be too thick nor too thin. Add water only if it is                         required to attain consistency

             * Always mix the cake mixture in one direction only.

New York Style Baked Mini Cheesecake With Blueberry Topping

New York Style Baked Mini Cheesecake

INGREDIENTS FOR BASE:

• Digestive biscuit / cream biscuit - 1 & 1/2 packet
• Unsalted butter (melted)- 30 to 40 gm approx

INGREDIENTS FOR FILLING:

• Cream cheese- 250 gm
• Vanilla essence- 1/2 tsp
• Maida/ All purpose flour- 1 tbsp
• Egg- 1
• Powdered sugar- 50 gms

METHOD:

1. Preheat the oven for 15 min @ 180 degree celsius
2. Crush the biscuit of your choice into powder. Then add melted butter and mix. Add enough melted butter for the crumbs to hold shape.
3. Now take the mould and press the biscuit mixture in each mould and keep it in freezer for 5-10 minutes
4. Now take a bowl. Add cream cheese, vanilla essence, sugar and maida and beat all the ingredients together till well combined.
5. Now take out your mould from freezer and pour the cheese mixture over the base.
6. Bake at 180 degree celsius for 15 minutes and then reduce the temperature to 120 degree celsius and bake for about 30 minutes till set. 
7. Take out from oven and let it cool completely before taking out from mould. 
8. Serve with toppings of your choice.

INGREDIENTS FOR BLUEBERRY TOPPING:

• Frozen blueberries- 50 gm
• Water- 50 ml
• Cornflour- 1 and 1/2 tsp
• Sugar- 2 tbsp
• Lime Juice- 1/4 tsp

METHOD FOR PREPARING TOPPING:

1. Take a pan. Add blueberries, sugar, half water and cook it over medium flame. Now take cornflour and rest half water make a mixture and add it. Cook for 2 to 3 minutes till the mixture is thick. Switch off the flame and add lime juice and mix it well. 
2. Let it cool for 5 minutes then top your cheesecakes and serve

Chocolate Cupcake with Butter Cream Icing

Chocolate Cupcake with butter cream icing

PREPARATION TIME:  10 minutes

COOKING TIME: 15 -20 minutes

SERVING: 15 cupcakes


INGREDIENTS:

• Maida / All purpose flour- 1 cup
• Cocoa powder- 4 tbsp
• Unsalted Butter- 1/2 cup + 2 tbsp (room temperature)
• Powdered sugar- 1 cup + 3 tbsp
• Baking powder- 1/2 tsp
• Eggs- 3 (room temperature)
• Warm milk- 1/3 cup
• Vanilla essence- 1/2 tsp
• Salt- a pinch

METHOD:

1. Seive flour, cocoa, salt and baking powder thrice. 
2. Preheat the oven for 10 minutes at 180 degree centigrade.
3. Take a clean bowl and cream butter and sugar till light and fluffy. 
4. Take another clean bowl and beat eggs with vanilla essence to stiff froth.
5. Now add beaten eggs to the creamed mixture little by little
6. Now fold in flour into this mixture. While folding take a small cup of flour and sprinkle it then fold it with spatula. Then add another cup of flour and sprinkle it and do same. Do not add all the flour at a time.
7. While folding add milk little at a time and fold the mixture.
8. Fold the mixture till you get dropping consistency. It should fall off easily from spatula. 
9. Now pour the mixture into muffin cup and bake at 180 degree centigrade for 15-20 minutes.

Ingredients for Butter Cream Icing:

• Icing sugar- 1 and 1/2 cup
• Unsalted butter- 3/4 cup
• Vanilla essence- 1tsp

Method:

1. Mix all the 3 ingredients and combine and beat till light and fluffy.
2. Use piping bag and decorate your cupcakes.

NOTE: 

•  Seiving is very important. Seive the mixture 3 times for cupcakes/cakes. It makes the cake very lighter.
• Beat egg  always with the essence.
• Butter and sugar should be beaten very well
• While pouring the mixture into muffin cup, fill it half or 3/4. Don't fill it to the brim.
• After filling the piping bag with icing massage it very well with hand. By doing this your icing will not break.
• Decorate your cupcakes when it is cooled completely. Do not put icing on hot cupcakes. If you will put icing on hot cupcakes your icing will melt.