GUR PAPDI | EASY WHOLE WHEAT FLOUR AND JAGGERY FUDGE

Gur papdi

Recipe source: Sanjeevkapoorkhazana, you can find the original recipe here.

Ingredients

1. Ghee- 1 cup
2. Whole wheat flour- 2 cups
3. Powdered / grated jaggery- 1 cup
4. Sliced almonds and pistachios- 1/4 cup( and more for garnishing-optional)
5. Cardamom powder- 1/4 tsp
6. Nutmeg powder- 1 pinch

Directions

• Heat ghee in a heavy bottomed pan.Add whole wheat  flour and fry stirring continuously,until it turns golden.
• Allow this to cool slightly.When it is lukewarm,add grated jaggery and mix well until combined.
• Add  sliced almonds, pistachios( if using) ,cardamom and nutmeg powder and mix well.
• Transfer this to a greased tray .Press and level it using the back of a spoon.
• Add chopped nuts on top and press it using a spoon.
• Cut into squares.Allow it to cool completely before transferring on to a serving tray or an airtight container.

STEAMED CHOCOLATE CAKE | EGGLESS STEAMED CHOCOLATE CAKE

Steamed chocolate cake

Recipe adapted from www.bestrecipes.com .You can find the original recipe here

Ingredients

1. All purpose flour- 3/4 cup
2. Sugar- 1/2 cup
3. Cocoa powder- 2.5 tbsp
4. Baking soda- 1/2 tsp
5. Salt- 1 pinch
6. Instant coffee powder- 1/4 to 1/2 tsp( optional)
7. Water- 1/2 cup
8. Oil- 2 tbsp
9. Vanilla extract- 1 tsp
10. White vinegar- 2 tsp

Directions

• Lightly brush the sides and bottom of the baking tray with oil.Line it with parchment paper.

• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,baking soda,salt and coffee powder(if using).Keep aside.

• In another mixing bowl,combine together water,oil,vanilla and white vinegar.
• Add this to the prepared dry ingredients.

• Mix gently with a spatula ( or a whisk), just until combined.Do not over mix.
• Immediately transfer this to the prepared cake pan.Do not fill more than half of the pan.

• Cover the top loosely with a piece of aluminum foil.
• Place the cake pan in the steamer.Cover the steamer and steam for about 40 minutes,or until a skewer inserted into center of the cake comes out clean.

• Remove the cake pan from the steamer.Allow it to cool completely .Then carefully run  a knife around the inside edge of the pan,and transfer to a serving dish.
• If wished decorate with chocolate ganache.

NOTE

• Line the sides and the bottom of the cake tin with parchment paper ,for cleaner sides.I did not line the sides of the pan and as you can see the sides are not that pretty.
• You can also bake the cake ,if desired,Bake at 180 deg c for 20 to 25 minutes or until a skewer inserted into the center of the cake comes out clean.
• I used whole wheat flour for the cake( in the pic), the texture will be much better than this ,if you use all purpose flour.
• You can double the recipe for an 8" cake.
• Allow it to cool completely before slicing  with a serrated knife.For perfect slices ,chill the cake in the refrigerator for 30 minutes.

Sending this to Recipe sharing monday at  Jam hands

WHOLE WHEAT BURGER BUNS | VEGAN BURGER BUN RECIPE

Recipe adapted from: www.holycowvegan.net
You can find the original recipe here
Ingredients

1. Whole wheat flour- 1.5 cups
2. All purpose flour- 1.5 cups
3. Baking soda- 1/2 tsp
4. Salt- to taste
5. Warm water- 1.5 cups
6. Active dry yeast- 1.5 tsp
7. Sugar- 2 tsp
8. Vegetable oil- 3 tbsp

Method

• Combine together yeast,1/2 cup warm water and sugar in a bowl,Keep aside until it starts to froth ( for about 10 minutes)
• In another mixing bowl, whisk together whole wheat flour,all purpose flour,baking soda and salt until combined.Pour in the yeast mixture ,oil and warm water ( as required), and mix until combined.
• Knead well for atleast 7 to 8 minutes or until the dough is soft.
• Place the dough in a large greased bowl and brush the top with oil,cover with a kitchen towel and leave aside to rise in a warm place until doubled in volume( for about 2 hours)
• Punch down the risen dough with your fist and divide this into 6 equal parts and shape them into smooth balls.
• Place them onto a lightly greased baking tray dusted with semolina.Sprinkle sesame seeds on top and leave in a warm place until doubled in volume.
• Preheat oven to 180 Deg C and bake the buns for about 25 minutes or until the tops are lightly browned.
• Brush with oil ,if desired. 

NOTE:Try these burger buns with chickpeas and spinach patties and  hummus instead of the regular mayonnaise.( as in picture)

EGGLESS CHOCOLATE CAKE-VEGAN CHOCOLATE CAKE

Eggless Chocolate Cake

Recipe source: www.rakskitchen.net,you can find the original recipe here.

Ingredients

1. All purpose flour- 1.5 cups
2. Cocoa powder- 3 Tbsp
3. Baking Soda- 1 tsp
4. Salt- 1 Pinch
5. Sugar- 1 Cup
6. Oil- 1/4 Cup
7. Water- 1 cup
8. Vanilla essence- 1/2 tbsp
9. White vinegar or Lemon juice- 1 tbsp
10. Instant coffee powder- 1/4 to ½ tsp (optional)

Directions

• Preheat oven to 180 Deg C.Line baking pan ( 9" x 9" ) with parchment paper,or grease it with oil and lightly dust with flour.
• Whisk together all purpose flour,cocoa powder,baking soda and salt in a large mixing bowl.Keep aside.
• In a mixing bowl ,combine together sugar,oil,water,vanilla essence,white vinegar and instant coffee powder( if using) until sugar is completely dissolved.
• Add this to the dry ingredients and mix until combined.
• Pour the batter into the prepared tray and bake for about 35 to 40 minutes or until a skewer inserted into the cake comes out clean.
• Allow it to cool completely and cut into squares.(Or  cut the cake horizontally into two using a serrated knife,spread chocolate ganache between the layers and on top of the cake.Sprinkle grated chocolate on top,if desired.)

CHOCOLATE GANACHE

Ingredients

1. Chopped Dark chocolate- 1/2 cup
2. Coconut Cream( for vegan option) or use regular cream- 1/2 cup

Method

• In a sauce pan bring cream to just under a boil.
• Transfer this into a bowl,and add the chopped chocolate.Mix well until smooth.
• Allow this to cool completely and  refrigerate  for 1 hour or until  required.

Note :You can also use whole wheat flour and brown sugar instead of all purpose flour and white sugar for a healthier cake,as i did.

Sending this to Recipe sharing monday @Jam hands

EGGLESS COCONUT CAKE | WHOLE WHEAT COCONUT CAKE

Ingredients

1. Whole wheat flour- 1 and 1/2 cups
2. Baking soda-3/4 tsp
3. Baking powder-1 tsp
4. Salt- 1 pinch
5. Toasted coconut-1/2 cup( see notes)
6. Grated or powdered jaggery / Brown sugar- 1 and  1/4 cup( loosely packed)
7. Coconut milk-1 cup
8. vegetable oil-1/3 cup
9. Vanilla beans- scraped- 2 nos ( or use 1 tsp Vanilla essence)
10. White Vinegar- 1tsp

Method

• Preheat oven to 180 Deg C.Lightly grease the cake tin with oil and line it with parchment paper.Keep aside.
• In a large mixing bowl,combine together,whole wheat flour,baking soda,baking powder,salt,toasted coconut and grated jaggery. Mix until everything is combined.
• In a another bowl,mix together coconut milk,vegetable oil,scraped vanilla and vinegar.Pour this into the prepared dry ingredients.
• Mix gently with a wooden spatula,just until combined.( Do not over mix)
• Pour this batter into the prepared pan and bake for about 25 to 30 minutes or until a skewer inserted into the center of the cake comes out clean.

Notes:

• For preparing toasted coconut, spread 3/4 to 1 cup freshly grated coconut on a baking tray and bake at 170 deg C until golden for about 5 to 10 minutes,stirring once or twice in between.Allow it to cool completely before adding it to the dry ingredients.
• To toast coconut on the stove top,spread 3/4 to 1 cup grated coconut in a pan and cook over medium heat ,stirring frequently until it turns golden.
• If you are making muffins,adjust the baking time accordingly.(It may take about 15 to 18 minutes)
• Sprinkle more toasted coconut on the cake before serving,if desired.
• If you like your cake to be less sweet ,use only 1 cup jagerry .
• If jaggery is not available,you can use brown sugar instead.

CHOCOLATE MINI CAKE | TIN CAN CAKE | EGGLESS CHOCOLATE CAKE

Recipe source -www.Hersheys.com
You can find the original recipe here

Ingredients

1. All purpose flour- 3/4 cup
2. Sugar-1/2 cup
3. Cocoa powder-1/8 cup
4. Instant coffee powder-1/2 to 3/4 tsp
5. Salt-1/8 tsp
6. Baking soda-1/2 tsp
7. Vegetable oil-3 tbsp
8. Water-1/2 cup
9. White vinegar-1/2 tbsp
10. Vanilla essence-1/2 tsp

METHOD

• Preheat oven to 180 Deg C.
• Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
• Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
• Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)
• Bake at 180 deg C for about 20 to 25  minutes or until a cake tester inserted into the center of the cake comes out clean.
• Allow it to cool completely.Gently invert the can to release the cake.
• Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
• Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 " around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.
• Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.

Note:You can also use whole wheat flour instead of all purpose flour for a healthier cake,like i did.

STEP BY STEP PICTURES

• Preheat oven to 180 Deg C.
• Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.

• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
• Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
• Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)

• Bake at 180 deg C for about 20 to 25  minutes or until a cake tester inserted into the center of the cake comes out clean.
• Allow it to cool completely.Gently invert the can to release the cake.
• Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.

• Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 " around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.

• Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.

CHOCOLATE GANACHE

Ingredients

1. Chopped Dark chocolate- 1/4 to 1/2 cup
2. Cream- 1/2 cup( see note for vegan version)

Method

• In a sauce pan bring cream to just under a boil.
• Transfer this into a bowl,and add the chopped chocolate.Mix well until smooth.
• Allow this to cool completely and  refrigerate  for 1 hour or until  required.

NOTE: For vegan ganache use 3/4 cup grated vegan chocolate and 1/2 cup coconut cream.

AVOCADO EGG SALAD SANDWICH

Recipe source:Epicurean escapism
You can find the  original recipe here
Makes: 2 sandwiches

Ingredients

1. Ripe Avocado ( mashed)- 1 no
2. Hard boiled egg ( chopped)1 no
3. Lemon juice-1 tsp
4. Black pepper powder-to taste
5. Salt to taste
6. Salad green of your choice- 1/4 cup
7. Whole wheat bread-4 slices

Method

• In a mixing bowl, combine avocado, egg,lemon juice,pepper powder and salt.Mash well with a fork until combined.
• Add chopped salad greens and mix lightly.
• Take 2 slices of bread and spread 2 to 3 spoonfuls of the  avocado- egg mixture on it.
• Top with the other slice and cut into half.