PROTEIN-WHEAT CAKE

PROTEIN WHEAT CAKE

Lot of Protein powders left in your kitchen rack, kids doesn't like the taste of the protein powder drinks, try this recipe..... It took 5 minutes for preparation and for baking  less than 40 minutes.

This recipe doesn't contain egg, condensed milk, maida, and i didn't use oven for baking.

I used D-Protein powder and wheat flour  to prepare this recipe....

Ingredients

INGREDIENTS:-

Wheat Flour - 1/3 cup                                                
Sugar - 1/3 cup
Slightly Warm milk - 1/3 cup
Clarified butter/Ghee - 1/3 cup
Protein Powder  - 1/4 cup
Fruit salt - 3/4 tsp
Pinch of Salt







METHOD:-

Before mixing the batter for cake, grease a tray with little ghee and sprinkle some wheat flour and set aside. In this recipe, I used SS lunch box.

Switch on the stove and place an aluminium Kadai or aluminium Pressure  Cooker.

Inside the vessel place a separator and set for baking in medium- high flame for 15 mintues.
No Powdered salt is used for baking.

In the meantime, prepare the batter for cake.

In a grinder jar, add sugar, wheat flour, protein powder (any brand) and grind, till the sugar is powdered and mixes with wheat flour and protein powder.

In a bowl, add milk and ghee and mix well. Don't worry if  the  milk  gets curdled form. Mix well.

To this milk-ghee mixture add the dry ingredients and mix well.

Now add the fruit salt.

Combine all ingredients using spoon and mix gently. Pour this batter in the tray greased for baking.

Turn the flame to low, and place this tray inside the vessel above the separator.  Cover it with lid/plate.

Bake for  20 minutes in low flame.

20 mins in low flame

Now increase the flame slightly, so that the flame touches the kadai/pressure cooker and bake for 5 to 10 minutes.  Check in between, to avoid the over burning.

Insert a tooth pick and check if it comes out clean, then the Protein wheat cake is baked else extend the time  ( 20 minutes to 30 minutes in low flame ) of cooking.

Once it is done, remove the tray from the burner and allow it to cool.

After 30 minutes, scrap the sides using knife, and it cool completely.

Tilt the tray  on plate and tap slightly.
 ( in a hurry of tasting it, i tilted it before it cools down)

The Soft-Spongy  Protein-Wheat cake is ready.

Cut into desired shapes and serve.....

WHEAT DHOKLA

WHEAT DHOKLAS

                  This is my innovative idea of preparing dhokla using wheat flour. It came out very well. This receipe is same as Ragi dhokla. Only thing is I changed the main ingredient as wheat flour.     Side dish for this receipe is Tomato-Onion chutney.

It takes 5 minutes for preparation and 15 minutes for cooking.

INGREDIENTS:-

Wheat flour - 2 cups 

Broken wheat rava - 2 tbsp ( optional)

ingredients for wheat dhokla

fruit salt

Cumin seeds - 1/2 tsp

Sugar - 1 tsp ( i used நாட்டு சர்க்கரை )            

Grated Ginger - 1/2 tsp

Asafoetida - 1/2 tsp

Salt - 1/2 tsp (or as per taste)

Oil - 3 tbsp (15 ml)

Curd - 3/4 cup

Fruit salt - 1/2 tsp

For Seasoning/tampering:-

Oil - 1 tsp

Green chilly chopped - 1 tsp

Urid dal - 1/2 tsp

Curry leaves chopped - 2 leaflets

METHOD:-

Boil water in a kadai/ idly pot for steaming.

for steaming

Grease a plate with little oil and set aside.

Add all the ingredients together in a bowl, except curd and fruit salt. Add curd to this and prepare a idly consistency batter.

Now add the Fruit salt to this batter and mix gently. 

fruit salt added

Pour the batter in the greased plate, tap it to remove air bubbles and set for steaming. (After adding fruit salt, the batter need to be steamed).

dhokla batter on greased plate

  

ready for steaming

Steam for 15 minutes.  Allow it to cool for 10 minutes.  Cut into desired shapes.

Season the ingredients given under seasoning and pour it over the dhoklas.

 Wheat Dhoklas are ready to serve....

Note:-

1.  Insert the tip of a knife,  (if the knife comes out clean) to check, whether the cooking is done or not, else extend the cooking time.
2.  The reason for adding fruit salt is, it keeps the dhoklas soft and spongy.

WHEAT KAZHI, Summer special

Tired of Idlis, dosas, pooris, try this receipe.  I used buttermilk for cooking. It will be spicy and tangy. Coconut chutney is the side dish, or we can have this kazhi without side dish also.

INGREDIENTS:

Wheat flour - 2 cups

Butter milk - 5 cups

Salt - 1/2 tsp (or to taste)

For seasoning/tampering:-

Oil - 4 tbsp

Mustard seeds - 1/2 tsp

Urid dal - 1/2 tsp

Broken channa dal - 1/2 tsp

Green chilly finely chopped - 4 nos.

Grated ginger - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves chopped - 4 leaflet

Asafoetida - 1/2 tsp

Coriander leaves ( optional) chopped - 2 tsp

METHOD:-

In a bowl, first add wheat flour, salt and buttermilk to make a liquid consistency batter. Add buttermilk little by little to avoid lumps in the batter.

Grease a plate with little oil and set aside.

Heat oil in kadai, add mustard seeds. Allow it to slputter. Add the remaining ingredients except coriander leaves. Fry till the dals turn golden colour.  Keep the burner in medium flame. Pour the batter to the kadai and start stirring.

Stir continously, to avoid lumps, for 10 minutes. Now, keep the flame in sim mode, and cover the kadai with lid and let it cook for 10 minutes. Mix well for every 5 minutes.

The kazhi will be glossy and nice aroma comes. Now pour the kazhi in the greased plate and tap, to spread evenly. Allow it to cool, and cut into any shapes to serve.

Wheat kazhi is ready.

Note:-

Water proportion - 2.5 cups for 1 cup of wheat flour.

RAGI KAZHI , Summer special

RAGI KAZHI

This is an all-time favourite receipe for me. It is very simple to prepare without a drop of oil.

I tried this receipe using pressure cooker.

This receipe can be served in two different ways. First way, Groundnut chutney can be served as a side dish. Second way, Mix boiled milk and sugar with this kazhi. Children prefers the second way.



INGREDIENTS:-

Ragi flour -1.5 cups

Water - 3 cups

Salt ( to taste)



METHOD:-


Add water in a 2 litre or 3 litre pressure cooker. Allow the water to boil in rolling condition and add salt.

Keep the burner in sim flame. Now place a wooden spatula. 

Add the ragi flour to the boiling water and cover with lid, upside down. Let it get cooked for about 10 minutes.

After 10 minutes, uncover the lid and mix well the flour and the water together to avoid lumps , keeping the flame in sim mode. The mixture gets thick.


Now, switch off the flame, cover with lid with weight for 5 mintues.

After 5 minutes, uncover the lid, again mix well. Nice aroma arises.


Ragi Kazhi is ready to be served.

IDLY STIR FRY/ MIXED VEGETABLE IDLY UPPUMA

This is done using left over idlies, very simple and easy to make. Those who do no like idlies, may like this recipe since it resembles Paneer/Gobi manchurian. But I haven't deep fried the idly pieces instead stir fried them taking health consciousness into account.

INGREDIENTS:
Left over Idlies - 5 to 10
Carrot - 2
Capsicum slices - 1 cup 
Onion - 1 big size
Tomato - 1
Crushed Ginger garlic - 1 tsp
Chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - a little
Salt 

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp 
Asafoetida - 1/4 tsp
Curry leaves - a leaflet
Oil - 2 tsp

METHOD: 
1. Cut the idlies into cubes and keep aside.
2. Chop onion, carrot, capsicum and tomato into small pieces and keep aside.
3. In a thick bottomed pan, add oil, on heating it add mustard and cumin and allow to crackle and add urad dhal and stir till it becomes golden brown. Add curry leaves & asafoetida.
4. Add finely chopped onion, fry till the colour turns transparent, add capsicum and carrot and stir well until it is half cooked. Add tomatoes and cook until it becomes juicy.
5. Add turmeric powder, chilly powder, garam masala and salt required for the veggies (Idlies already have salt) and mix well. 
6. Sprinkle little water so that the raw smell goes off.
7. Add chopped idlies and mix carefully so that they get coated with masala well. 
8. Cook for few minutes so that the masalas are well absorbed by the idies. Add chopped coriander leaves, mix well and switch off the flame.
8. Tasty and delicious Idly Stir fry is ready.

Idly Stir fry with Tomato Onion Chutney

Note:

• Keep in mind that the idlies already have salt in them. Otherwise the recipe might turn salty and hard to eat.
• Idly cubes can be fried in oil before adding to the vegetables. It will taste much better and will be an apt lunch box recipe along with Tomato Sauce/Ketchup.

See also for Tomato chutney, Onion coconut chutney

JIGARDHANDA...

JIGARDHANDA

                               JIGARDHANDA..... a summer special drink, available in most of the roadside shops in Tamilnadu. It acts as a coolant and it reduces body heat. It can also be made at home in simple steps. This is my innovative idea using fewer ingredients and without ice cream.

INGREDIENTS:-
Boiled and chilled Milk - 1 glass ( 200 ml)
Badam pisin - 2 pieces
Sabja seeds - 2 tsp
Water for soaking badam pisin and sabja seeds.
Jaggery powder  - 3 tsp
Saffron strings - 2 crushed
Elachi powder - 1 tsp

METHOD:-


Soak badam pisin overnight in a glass of water and refrigerate in the next morning.  (in the below picture i have taken 5 scoops)

Soaked Badam Pisin

Soak 2 tsp of sabja seeds in 100 ml of water and add  saffron strings, elachi powder to it.
(Soaking time - 30 minutes)

Soaked Sabja seeds

Add 50 ml lukewarm water to the jaggery powder and strain it.

Jaggery syrup

Set all the ingredients ready.

In  a tall glass, add all the ingredients in the following manner, first badam pisin, jaggery syrup, milk, and at last sabja seeds.

For Garnishing, we can add sliced almonds, pistachios.

CARROT COCONUT BURFI

A Simple and Easy sweet that can be prepared in minutes. Coconut burfi is usually made sweet. By adding carrot it gives extra taste and wonderful colour to the recipe.

INGREDIENTS:
Carrot - 1 cup
Coconut - 1 cup (grated)
Sugar - 1 1/4 cup
Cardamom powder - 1/2 tsp
Cashews - 10 (optional)
Ghee - 3 to 4 tsp

METHOD:
1. Grate coconut and Carrot separately and keep aside.
2. In a thick bottomed tawa, add ghee.
3. Add carrot and coconut and cook well in medium flame until raw smell of the carrot disappears. Stir on continuously so that it doesn't get burnt.

4. Add sugar and mix well. First, it will turn to watery consistency.
5. By cooking continuously the mixture will get thickened.
6. Add cardamom powder and mix well.
7. When the mixture leaves the side of the pan, pour over a plate greased with little ghee and spread well.

8. Slightly roast the cashews and arrange on the top of the mixture.
9. Allow to cool completely and cut into pieces of desired shape.
10 Tasty and delicious Carrot Coconut Burfi is ready.

Note:

• Using cashew is optional. 
• If we cook till the sugar is absorbed and switch off the flame, Carrot coconut Halwa can be made.
• To cut into pieces, we should further cook till the mixture leaves the sides of the pan.