Wheat Ragi Choco cookies

Chocolate based cookies are always loved by kids. It turned out really yummy . Good quality of cocoa powder is very important for making cookies or cake. Taste depends on the quality of the cocoa powder used in cookies. I prefer Hersheys cocoa powder for my baking. Whenever unsalted butter is used , always add a pinch of salt to enhance the sweetness in cookies or cake. I have tried with melted butter and oil for a variation. Just mix all the ingredients and make a dough. Scoop it and bake them. So simple one! Do try and enjoy them at your tea time! Happy baking!!!

⏲PREP TIME : 25 minutes

⏲BAKE TIME : 30 minutes

🍜COURSE : cookies

🥘CUISINE : International

🍴YIELD : 30 cookies

INGREDIENTS REQUIRED :

Wheat flour – 200gm

Ragi – 50gm

Cocoa powder – 2 tbsp ( heaped)

Melted butter – 100 ml

Baking soda – a pinch

Baking powder – a pinch

Country sugar (natttusakarai) – 1/2 cup

Vegetable oil – 2 tbsp

Salt – a pinch

METHOD :

Preheat the oven at 150°c and line the baking tray with parchment paper.

In a bowl add melted butter, oil and powdered country sugar .

Mix them well with a spoon.

Now add in the rest of the ingredients.

Combine the mixture to make a dough .

Scoop the dough with a tablespoon, press it and drop it in baking pan.

You can also cut out the cookies using cookie cutter .

Place the cookies in a lined baking tray with an inch distance between them.

Bake the cookies in 150°c for 15 minutes .

Let the cookies cool down in wire rack.

Store the cookies in an air tight container at room temperature.

Enjoy them with tea or coffee!

NOTE :

Do powder the sugar before using it.

Wheat pound cake

A classic pound cake basically is a mixture of eggs , all purpose flour, sugar and butter .The four ingredients, each measure a pound. It doesn’t rely on leavening agents to give the cake any lift or anything extra to make it moist. My healthy way of making pound cake is with wheat and coconut sugar. Its a buttery cake with a nice dense texture. Pound cakes are usually made in loaf pans or bundt pan. I made small quantity so have used small square pan. Cakes with eggs and butter are little heavy when compared to oil based cakes but butter cakes are outstanding with their taste and texture. All my brown ingredients make my bakes appear brown in colour and I am in love with this colour. Baking needs precision so, weighing the ingredients in weighing scale is very much required and room temperature butter whips easily and it does make a difference in the texture of the crumb. This can be served slightly glazed or with a coat of icing. Follow the steps , try this moist, so delicious wheat pound cake for your family and enjoy it! Happy baking!!!

⏲PREP TIME : 10 minutes

⏲BAKE TIME : 30 minutes

🍜COURSE : Dessert

🥘CUISINE : International

🍴YIELD : 9 servings

INGREDIENTS :

Wheat flour – 100gm

Eggs – 2 (115 gm)

Unsalted butter – 100gm

Coconut sugar – 50 gm

Brown sugar – 50 gm

Vanilla extract – 1 tsp

METHOD :

Preheat the oven at 150°c and line the baking pan with parchment paper.

Sift the wheat flour thrice and keep it aside.

In a mixer jar, add both the sugars and make it a fine powder.

In a bowl take butter and powdered sugar, whip them using an electric beater till fluffy.

Add one egg, beat well .

Now add another egg beat it again to mix well.

To the mixture add the sift flour and gently mix with spatula by cut and fold.

Add in the flour coated nuts and mix well.

Transfer the batter to the lined baking pan and add some nuts on top.

Bake at 150 °c for 30 minutes or until a tooth pick comes out clean.

Flip it into a wire rack and allow it to cool down.

Slice it and enjoy it when it comes to room temperature.

NOTE :

I have used 5 1/2″ × 5 1/2″× 2″ square pan.

You can use any sugar of your choice.

Always measure the ingredients in weighing scale for better results.

Make sure to sift the dry ingredients thrice before baking any cake.

Gulab jamoon mix cake

Gulab jamoon is one that is liked by everyone . My hubby loves it more than my kids. I made gulab jamoons and had an extra pack of jamoon mix with which I wanted to try a different cake. I usually don’t use maida in my kitchen but this mix contains maida. I have tried my best to make it healthy by adding wheat, eggs and nuts to it. To my surprise the cake turned out so yummy. Do try this and enjoy it ! Happy baking !

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 45 minutes

🍜CUISINE : International

🥘COURSE : Dessert

🍴YIELD : 12 servings

INGREDIENTS REQUIRED :

Gulab jamoon mix pack – 1 & 1/2 cup (180 gm)

Wheat – 3/4 cup ( 90 gm)

Milk – 1 cup (250 ml)

Baking soda – 1/4 tsp

Baking powder – 1.5 tsp

Egg – 2

Brown sugar – 1 cup

Butter – 52 gm

Fruit essence – 1 tsp

Nuts for topping

METHOD :

Preheat the oven at 180°C and line the baking pan with parchment paper and set aside.

In a pan heat milk and butter together till butter melts. (Do not boil.) Keep it aside.

Sift wheat flour , jamoon mix, baking powder and baking soda and keep it aside.

In a large bowl, add eggs, vanilla extract and sugar.

Whisk them well until sugar dissolves.

Add the butter and milk mixture to it.

Now add the sift dry ingredients and whisk well.

Whisk them well without lumps .

Transfer the batter to the lined baking pan.

Top it with some flour dusted nuts .

Tap the baking pan before baking.

Bake it at 150 °C for 45 minutes or until a tooth pick comes out clean.

When it is done, cool the baking pan on a wire rack.

Slice it and enjoy when it comes to room temperature.

NOTE :

I have used 9″ × 3 1/2″× 2″pan.

Do not over mix the batter.

You may refrigerate the left overs and warm it for next day use.

Make sure the ingredients are in room temperature.

Each oven is different so check the oven after 30 minutes of baking. (Using tooth pick ).

Use flour (same flour which is used for cake ) dusted nuts to avoid nuts sinking at the bottom of the pan.

Carrot bundt cake (gluten free /eggfree /sugarfree )

Gluten free cakes are healthy version of cakes. These cakes are baked without maida or wheat . Here, I have used gluten free flours like bajra and ragi . Flax seed powder acts as a substitute for egg and carrots added for additional nutrients. I tried this cake with coconut sugar and it tasted like any other brown sugar cake . My family couldn’t make out that it was made of coconut sugar. For vegan version you may use coconut milk instead of milk . Spices like cinnamon and nutmeg gives this carrot cake a nice flavour. Do try this cake for your family and stay healthy. So lets get started with the making of gluten free cake .

⏲PREP TIME : 30 minutes

⏲BAKE TIME : 40 minutes

🍜CUISINE : International

🥘COURSE : Dessert

🍴YIELD : 12 servings

INGREDIENTS REQUIRED :

Bajra – 1/2 cup (my 1/2 cup – 125ml)

Ragi – 1/2 cup

Carrot scrappings – 1/2 cup

Milk – 1/2 cup

Vegetable oil – 1/2 cup

Vanilla extract – 1tsp

Cinnamon powder – 1/2 tsp

Nutmeg powder – 1/2 tsp

Flax seed powder – 2 tbsp

Coconut sugar – 3/4 cup

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

METHOD :

Sift all the dry ingredients and keep aside.

In a mixing bowl add milk and coconut sugar and whisk until sugar dissolves.

Add vanilla extract , oil and mix well.

Add flax seed powder then the carrot scrappings and whisk well.

To the mixture add in the sift dry ingredients and combine them by cut and fold method using a spatula.

Transfer the contents to a greased baking pan.

Tap the pan to remove air bubbles.

You can add nuts of your choice on top.

In a preheated oven bake at 180°c for 40 min until a tooth pick comes out clean.

NOTE :

I have used a bundt pan + cup cake pan.

Spicy wheat Cookies / crackers

Cookies are tea time snacks which are generally sweet , salty or spicy. These spicy cookies are made of wheat, oats , melted butter, coriander leaves , kalonji , flax seeds, red chillies and oregano. Simple and easy preparation with correct measurement is all needed for this recipe. Can make variations in these cookies by adding garlic powder, ajwain and herbs of your choice.They are incredibly soft cookies and extremely delicious. It tastes so yummy and melts in mouth. Relish with tea or coffee. Do try and enjoy it. Lets go to the recipe of making these spicy cookies .

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 15 minutes

🍜COURSE : Cookies

🥘CUISINE :International

🍴YIELD : 33 cookies

INGREDIENTS REQUIRED :

Wheat – 1 & 1/2 cup (my 1 cup = 250ml)

Oats – 3/4 cup ( powdered)

Melted butter or ghee – 1cup

Salt – 1/2 tbsp + 1/4 tsp

Oregano – 1/2 tbsp

Coriander leaves – 3/4 cup

Baking soda – 1/2 tsp

Red chilli flakes ( finely ground) – 1 tbsp ( heaped )

Black cumin ( kalonji) – 1 tsp for decoration

Flax seeds – 1 tsp for decoration

METHOD :

In a bowl add all the dry ingredients except ghee and mix them well.

Add in the melted butter .

Combine them to make a dough.

Refrigerate the dough in an air tight container for 20 minutes.

Later press the dough in a flat surface or plate.

Sprinkle flax seeds and kalonji on it.

Make desired shapes using cookie cutter .

Line the baking tray using parchment paper and place the cookies with an inch distance from each other.

In a preheated oven bake cookies for 15 minutes at 150°c.

Then allow the cookies to cool down completely.

Store it in an air tight container.

Enjoy the cookies with tea or coffee.

NOTE :

Each oven is different so check the cookies after 10 minutes of baking.

Follow standard cup measurements given for better results .

You can modify the recipe by using fenugreek leaves or drumstick (moringa) leaves .

Pearl Millet Brownie ( gluten free )

Brownies are rich, moist , chocolatey, gooey and a perfect one for those who love dark chocolate. I simply cannot settle things which have lesser nutritional content. Bajra ( pearl millet / kambu ) is one that we donot use it in our daily cooking. Only during summer we make porridge using bajra so, I just wanted to try it with brownies and it came out so delicious and healthy as well. Bajra brownies are without eggs , gluten free and with all the goodness of bajra. Do try this intense chocolate flavoured brownies for your family on kitty party and enjoy it .

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 35 minutes

🍜COURSE : Dessert

🥘CUISINE : International

🍴YIELD : 8 Servings

INGREDIENTS REQUIRED :

Pearl millet flour – 1/2 cup

Dark chocolate – 70 gm

Butter – 50 gm

Curd – 1/4 cup

Baking powder – 1 tsp

Jaggery powder – 1/2 cup

Vanilla extract – 1 tsp

Choco chip for garnish

Nuts for garnish

METHOD :

Sift millet flour and baking powder thrice and keep aside.

DOUBLE BOILER METHOD :

In a narrow vessel, take some (3 GLASSES) water and allow it to boil.

Take butter and dark chocolate in a large bowl .

Keep the bowl on the vessel and allow the water to boil.

Let the water in the vessel not touch the bowl.

Stir and let the butter and chocolate melt.

When it is melted, remove the bowl from heat .

Add vanilla extract and mix well.

Add in the curd to the mixture and whisk .

Now add the jaggery powder and mix well until it dissolves.

Mix both wet and dry ingredients together.

Cut and fold using spatula.

Transfer the mixture to a lined baking tray .

Tap the tray and add nuts and Chocochip on top.

In a preheated oven , bake at 180° c for 30 to 35 minutes .

Allow it to cool down then demould the brownie.

Slice it and enjoy !

NOTE :

I have used 6 inches square pan.

Standard cup measurements I have given

Amaranth cookies (gluten free)

Gluten free cookies are usually made using amaranth flour, ragi , sabudana , millet, rice, besan, jowar etc. I have chosen amaranth, sabudana (sago), and ragi( finger millet) which are loaded with nutrients. Home made cookies are nutritious and without any chemicals too. They are mouth watering, buttery and extremely delicious. These cookies are crumbly and their texture makes you fall for them. So do try these yummy cookies for your family . Happy baking!

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 15 minutes

🥗COURSE : cookies

🥘CUISINE : International

🍴YIELD : 2 dozen

INGREDIENTS REQUIRED :

Amaranth flour – 1 & 1/2 cup ( 195 gm)

Ragi flour – 1/3 cup (55 gm)

Sabudana flour – 1/2 cup

Milk powder – 2 tbsp

Jaggery (Powdered ) – 1 cup ( 152 gm)

Butter – 160 gm

Vanilla extract – 1tsp

Baking powder – a pinch

Baking soda – a pinch

METHOD :

In a bowl add Butter and jaggery ,cream them till fluffy and smooth.

Add vanilla extract and again beat them.

Now add in all the flours to the cream.

Combine them to a dough.

Donot knead the dough.

Refrigerate the dough in an air tight container for 20 minutes.

Later press the dough in a plate or flat surface.

Cut out the desired shapes using moulds.

Preheat the oven at 180°c for 10 minutes.

In a lined baking tray arrange the cookies in 1 inch distance.

Bake the cookies at 150 °c for 15 minutes.

Allow the cookies to cool down completely in same tray.

Transfer the cookies to air tight container.

Enjoy the cookies later with your loved ones.

NOTE :

Each oven is different so check the oven after 10 minutes of baking.

When the sides of cookies colour turn slight golden , take them out.

Wheat Coconut cookies

Biscuits are universal snacks loved by everyone at home .when we were kids, we were fed with market bought biscuits, which are baked using margarine, maida and refined sugar . Every child learns to walk with a walker . From the time he or she walks, he learns to chew and bite biscuits in walker. So we were all raised with those biscuits. Now , we are all aware that refined sugar and maida are not good for health. I started baking healthy cakes and cookies using wheat and jaggery for my family and these are big hit in our house. So do try these yummy cookies which melts in mouth for your family and stay healthy. Happy baking!

⏲ PREP TIME : 2O minutes

⏲ BAKE TIME : 15 minutes

🥗 COURSE : Snacks

🥘 CUISINE : International

🍴 YIELD : 2 dozen

INGREDIENTS REQUIRED :

Wheat flour – 100 gm

Oats – 25 gm ( pulse it in mixer jar)

Milk powder – 2 tbsp

Jaggery powder – 115 gm

Desicated coconut – 50 gm + 20 gm( for coating)

Cardamom powder – 1 tsp

Butter – 80 gm

Milk – 2 tbsp ( if required )

Salt a pinch

METHOD :

In a bowl add butter and jaggery powder ( pulse jaggery to make it powder in mixer jar).

Cream them till fluffy and smooth.

Add in the wheat flour , powdered oats, milk powder , desicated coconut and cardamom powder.

Combine the flour using milk. Do not knead.

Press and make balls using palm.

Coat the balls with desicated coconut.

Preheat the oven at 180°c for 10 minutes.

Line the baking pan with parchment paper and arrange the cookies with 1 inch distance.

Bake the cookies at 150°c for 15 minutes .

Let the cookies cool down completely.

Transfer them to air tight container.

Later enjoy your cookies with tea !

NOTE :

Ensure all the ingredients are in room temperature before using.

Pulse jaggery or palm sugar or white sugar in mixer jar before using.

Measurements remain the same for any sugar.

Donot knead the dough.

Each oven differs so keep an eye on cookies when it is 10 minutes of baking.

Eggless finger millet cookies

Cookies are my all time favourite snack. During my childhood days , used to get milkbikies biscuit from stores and that was every bodies favourite too. Nowadays , I bake my own cookies with different flours using jaggery or palm sugar. My family has got addicted to my cookies that they don’t turn to market cookies or biscuits. I bake variety of Cookies with almond meal, jowar, amaranth, bajra, rice, wheat , millets and what not? Finally everything goes healthy inside our tummy. This recipe involves wheat , finger millet and palm sugar. Kids usually avoid millets for their colour and taste. These are the best way to make them eat healthy ones. You can send these cookies for your kids snacks box and you can relish it with your tea. Lets get started with the recipe of making yummy nutritious cookies.

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 15 minutes

🍜CUISINE : International

🥘COURSE : Snacks

🍴YIELD : 35 cookies

INGREDIENTS REQUIRED :

Wheat flour – 1 cup ( 250ml cup)

Finger millet flour ( ragi) – 1 & 1/4 cup

Butter – 160 gm

Palm sugar – 1/2 cup + 2tbsp

Baking powder – a pinch

Baking soda – a pinch

Salt – a pinch

Cornflour – 2 tbsp

Milk powder – 2 tbsp

METHOD :

In a bowl add all the dry ingredients , mix well and keep aside.

In another bowl add butter and sugar .whip it until smooth and fluffy cream.

Add vanilla extract and whip it well.

Now mix the dry ingredients to wet ingredients.

Combine the ingredients to make a dough.

You can add chocochip or nuts here to the dough and make a log.

I have divided the dough and added chocochip for one portion and cranberries for another .

Do not knead the dough.

In an airtight container refrigerate the dough for 30 minutes.

Later , press the dough using your palm.

Scoop out the cookies using cookie cutter or shape them using hands.

Meanwhile preheat the oven at 180°c for 10 minutes.

Line the baking tray with parchment paper and place the cookies with an inch distance.

Bake the cookies at 150°c for 15 minutes.

When it is done , let cookies cool in the baking pan .

Transfer them to an air tight container .

Enjoy the cookies with tea or coffee!

NOTE :

Each oven is different so keep checking the oven after 10 minutes of baking.

When the bottom of cookies turn to slight golden colour, take them out of oven.

Cookies are usually soft when it is hot or out of oven. They turn hard on cooling or at room temperature.

Eggless Banana Muffins (gluten free)

Cakes are generally baked for celebration but now a days we bake everyday to make kids have healthy nutritious food prepared at home. Gluten free cakes are baked without wheat or maida. Baking with maida is very easy. Baking without eggs and without wheat or maida is really tricky. In the beginning I learnt the basic baking using maida and eggs. Later, I wanted to experiment this gluten free and eggfree cakes. So this recipe involves tapioca flour and finger millet which are very nutritious. I have used nendram banana which i had it in hand. Usually when banana skin becomes black , no one turns towards it. Over ripe bananas can be used only this way without wasting it. So , lets start with the recipe of making gluten free banana muffins .

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 40 minutes

🥘CUISINE : International

🍜COURSE : Gluten free dessert

🍴YIELD : 9 SERVINGS

INGREDIENTS REQUIRED :

Finger millet ( ragi) flour – 100 gm

Tapioca flour – 50 gm

Banana – 2 (big)

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

Oil – 60 ml +2 tbsp

Dates pitted – 15

Vanilla essence – 1 tsp

Honey – 2 tbsp

Milk – 1/2 cup (125 ml)

METHOD :

Sift all the dry ingredients like ragi, tapioca flour, baking powder, baking soda together 3 times and keep it aside.

Mash the bananas in a bowl ,using fork.

In a mixer jar add pitted dates ,bananas, oil, vanilla essence, honey and grind them to a smooth batter.

You can even use milk mentioned above to grind it.

Transfer the ground paste to a bowl and add the dry ingredients to the bowl and mix by cut and fold method using spatula.

Now add in the milk and mix them well.

Let the batter be in pouring consistency.

Place the cup cake liners in the cup cake pan and fill them with the batter and tap the pan to remove air bubbles.

Add nuts or chocochips on top .

In a preheated oven bake the muffins at 180°c for 40 minutes or until a toothpick comes out clean.

NOTE :

You can even soak the pitted dates in milk for 1/2 an hour to 1 hour and grind it with same milk.

Preheat the oven is always 10 minutes at the given temperature of baking so here, preheat at 180°c for 10 minutes then place the baking tray into the oven for baking.

Eggless Orange wheat cake

Baking is an art! It gives me great satisfaction! When I started baking, I wanted to avoid refined maida, sugar, colours and chemicals. At first, I was sceptical but now using brown ingredients like wheat, jaggery , dates, and millets give me great happiness when my family loves it. I generally prefer baking with fresh fruits and vegetables available in my refrigerator compartment. Oranges are full of vitamin-c which are the best addition to this cake. This cake is loaded with nutrients and very good for kids evening snack. The colour of orange makes the cake more attractive. I admire cakes a lot. So, I don’t feel like cutting them. But then I did sliced into it and fell in love even more. Do try this cake and enjoy the cake with your family. Lets get started with the making of orange cake. Happy baking!

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 30 minutes

🍜CUISINE : American

🥘COURSE : Dessert

🍴YIELD : 10 Servings

INGREDIENTS REQUIRED :

Wheat – 1 cup ( my 1 cup =250 ml )

Orange juice – 1/2 cup

Baking soda – 1/2 tsp

Baking powder – 1/2 tsp

Vegetable oil – 1/4 cup

Palm/ brown sugar – 1/2 cup

Orange zest – 1 tbsp

Milk – 3 tbsp

Salt – a pinch

Tutty fruity for garnish

METHOD :

Sift the dry ingredients like wheat, baking soda, baking powder and salt.

Sift 3 times. (Very important)

Keep it aside.

In a large mixing bowl, add oil and sugar mix well using a whisk.

Now add orange juice to it and mix until sugar dissolves.

To the wet mixture add the dry ingredients little by little .

Mix by cut and fold method using a spatula.

Add the Orange zest and milk, mix well.

Transfer the batter to a lined baking pan.

Tap to release the air bubbles.( important step )

Throw the wheat coated tutty fruity on top of the batter.

In a preheated oven bake it for 30 minutes at 180°c until a tooth pick comes out clean.

NOTE :

Do not over mix.

Ensure that all ingredients are in room temperature.

I have used round 7 inches pan.

Always preheat the oven for 10 minutes before baking at same temperature mentioned to bake.

For microwave convection, preheat the oven at 160°c for 10 min and bake for 25 min until it passes tooth pick test.

You can bake in pressure cooker too by keeping cooker on medium flame .

Put some sand or salt in it, place a metallic stand on it.

Now close the lid without gasket and whistle.

After 10 minutes, open lid place baking pan on metallic stand and close the lid.

Bake for 30 minutes in medium flame.