Geetika's Recipes!

a collection of practical recipes

Geetika

Ragi Chocolate Cake

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Ingredients;

1/2 cup Finger Millet flour/ Ragi flour
1 cup all-purpose flour
1 tbsp. Cocoa powder
3/4 cup sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/4 cup vegetable oil
1/2 cup curd/yogurt
1/4 cup milk
1 tsp. cinnamon powder

Method;

Sift the Ragi flour, all purpose flour, baking soda, baking powder and cinnamon in a large vessel. Take another vessel and add curd, oil, milk and sugar in it, beat the liquid mixture with a fork till the sugar is dissolved.

Preheat the oven to 180°C for about 10 minutes. Grease a round cake tin with oil.

Add the dry ingredients to the wet liquid mixture and fold lightly making circular motions.

Pour the cake batter into the greased cake tin and bake for 30 minutes or till the cake is done. Check the cake by inserting a clean knife in it, if it comes out clean the cake is fully baked.

Walnut and Banana Cake

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Ingredients

1/2 cup wholewheat flour
1/2 cup refined flour
1/4 cup milk
1 big ripe banana
1/4 cup of Walnuts
2 tbsp of Yogurt or curd
2 tbsp of oil
3/4 cup of Castor sugar
A pinch of Salt
1 tbsp of Cocoa powder
A pinch of Cinnamon powder
1/4 tsp of Baking powder
1/4 tsp of Baking soda

Method

Grind together the banana slices, sugar, yogurt, milk, and oil in a blender. Keep it aside.

Add the baking powder, baking soda, cocoa powder, salt and cinnamon to both the flour in a big vessel. Sift all the dry ingredients together.

Mix the dry ingredients into the wet ingredients by mixing with light hands.

Crush the walnuts into small chunks and add it to the batter.

Preheat the oven for 10 minutes at 180°C. Grease a cake tin with oil and dust it with dry flour. Pour the batter into the baking tin.  Bake the cake at 180°C for 30 minutes or till the cake is done. Check the cake by inserting a knife in it, if the knife comes out clean the cake is fully balked.

Mango Mousse

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Ingredients:

1 cup crumbled Cottage cheese
1 cup thick mango puree
10-12 Almonds
4 tbsp. sugar
Chocolate chips
10-12 digestive biscuits
1 tbsp.Olive oil

Method:

Peel and chop two mangoes. Grind almonds into fine powder.

Blend mango pieces and cottage cheese with granulated sugar to make puree. Reserve a little mango puree for garnish.

Grind the biscuits with almonds coarsely in a blender with butter.

In a large bowl and add mango & cottage cheese puree, some almond powder and mix well.

Take small serving bowls or glasses and add a tablespoon of coarsely ground biscuit. Pour a ladle of mango mousse over it and add another layer of biscuit. Finish it with mango mousse, a little fresh mango pulp and a few chocolate chips.

Refrigerate the Mango Mousse for 3-4 hours and serve chilled.

Baked Brinjals

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Ingredients
2 medium purple brinjals, cut into round slices
2 large onions, sliced into thin rings
2 large tomatoes sliced into thin rings
1 inch piece ginger
6 flakes garlic
4 green chilies, handful of coriander leaves
1 tblsps dhaniajeera
Salt and chili powder to taste.

Method
Grind all the above ingredients to a paste with the exception of vegetables. Arrange onions, tomatoes in alternate layers in a shallow pan sprinkle ground paste in between each layer. Pour a little water on top. Bake 20 minutes in a moderate oven till the vegetables are cooked and a thick gravy is left.

Wholewheat & Veggie Samolina Cake

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Ingredients;

For Batter
1 cup Semolina
1/2 cup wholewheat flour
1 cup yogurt/curd
1 cup water
1 tsp. baking soda
1 tsp. red chilli powder
1/4 tsp. Turmeric powder
Salt as desired
1 tbsp.Fresh coriander leaves

For tempering;
1 tsp. mustard seeds
1/2 tsp. cumin seeds
A pinch of asafoetida powder
2. tbsp. oil

1 cup veggies;
1 small onion
Fresh sweet corn kernels
Carrot cubes
Fresh green peas
1 tsp. grated ginger
2 pearls of garlic

Method; Peel carrot and dice it into small cubes. Slice onion into small pieces. Take another vessel and soak semolina in water for 10 minutes.

Heat oil and crackle mustard seeds and cumin seeds. Add asafoetida powder, diced onion, ginger Juline and crushed garlic in the oil and cook for a minute. Stir in all the veggies in tempering and cook for another minute. Take off the flame and add this tempering to the wet ingredients below.

Take a large vessel and add wholewheat flour, baking powder, turmeric powder, red chilli, salt and mix it well. Add yogurt in the soaked semolina and pour it into the dry wholewheat flour mix.

Grease a rectangular baking tray with oil and pour the prepared batter into it. Sprinkle fresh coriander leaves over the batter and stir it lightly so that the leaves get mixed.

Bake it at 190° C for about 30-40 minutes till the top is slightly brown and a knife when inserted comes out clean. Let it cool for 10 minutes before slicing the cake to get perfect slices.