FINGERMILLET CAKE & GREEN MOONG DAL

16 May

DARK CHOCOLATE FINGER MILLET CAKE

SUGARFREE & WITH DARK CHOCOLATE GANACHE

dark chocolate cake

Ragi is the common name of Finger Millet in Southern part of India. Along with oats this is one of the most nutritious food and one of the easy one to to digest . It is rich in calcium and protein and also has good amounts of iron and other minerals. It is low in fat, most of which are unsaturated fats. As any other grains it has its shade of good and not so good aspects. Ragi is often ground to a fine power and sold and popularly known as Ragi Flour. Today we will learn how we can even bake a chocolate cake with this healthier flour – a perfect combination of health and taste. Ragi has very high amount of calcium compared to other grains , so is especially good for growing kids for the formation of strong bones and teeth. You will not believe that this cake is prepared with ragi flour  since the dark chocolate covers the nutty taste of wheat and raagi flours. Moist but slightly dense and filling it tasted simply fabulous. Besides tasting great, it’s literally a breeze to make. You do not need an electric beater, just mix the dry ingredients with the wet ingredients using a wire whisk, that’s it. It is a great after school snack for kids and no doubt they will love this cake. You will have the satisfaction that you have made a healthy cake without all purpose flour.You can prepare this cake for birthdays, get togethers, parties, friends etc, without the guilt of eating unhealthy diet. Ragi is one of the most healthy diets out there which is not well known to many people. Major portion of raagi Flour is carbohydrate, around 80%. The Fat percentage is quite less which is good. Protein and fiber content is relatively less as well. 100 grams of Ragi has roughly on an average of 336 KCal of energy in them. 

raagi cake

I recently had an impulsive idea to have a mock birthday party for my 2 year daughter, with just the four of us and wanted to make a cake – something healthy that she can eat with us and combining my love for dark chocolate. I had nothing special for the frosting at that time nor any fruit so made this dark chocolate ganache and simply decorated it with some almonds.  Using raagi (fingermillet flour ) and jaggery in a cake was the first time for me though i have used raw honey in many cake recipes. The result was an intensly chocolaaaty cake , with a subtle sweetness. This Cake is not very sweet , So adjust the sweetness as per your personal taste. Though if you want a more light cake , replace the whole wheat with APF and the jaggery and honey with sugar. This experiment resulted in a more better cake than i expected, a good choice for sugarfree cake or if you are making it for toddlers. 
image

DARK CHOCOLATE FINGERMILLET CAKE

makes a medium sized cake
serves 6-8
cooking time - 1 hr

INGREDIENTS:-

  • White Whole wheat flour-  1 /2 cup
  • Ragi flour – 1 cup
  • Baking powder – 1 tsp
  • Baking soda – 1 tsp
  • 150 grms – dark chocolate
  • Yogurt, 3/4 cup
  • Vegetable oil, 1/2 cup
  • 2 medium eggs
  • 1 tsp – instant coffee powder
  • Jaggery(chopped/grated)  1/2 cup
  • Honey, 1/2 cup
  • Milk, 1/4 cup
  • pinch of salt
  • Vanilla extract, 1 teaspoon

METHOD:-

Preheat the oven to 350F. Grease the flour pan and dust it with flour.In a bowl,sift together both the flours, baking powder, soda ,salt and coffee powder.Break the good quality dark chocolate into smaller pieces into a medium, heavy-based pan. Add the milk and simmer over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
In another bowl, Beat the eggs and mix jaggery, and yogurt together and stir until its completely dissolved. Then add oil, honey,vanilla extract & mix well. Add the dry ingredients to this mixture and mix well. Finally check and add more milk ( if needed) and stir well until  the cake batter is smooth and in runny consistency. 

Pour the batter into the prepared cake pan and bake for 50 – 60  minutes or until done.( the tooth pick inserted in the center has to come out clean). Let the cake cool,on a wire rack.

fingermillet cake

DARK CHOCOLATE  GANACHE:

INGREDIENTS :-
  • 100 grms dark chocolate
  • 2 tbls softened butter or coconut oil
  • 3 tbls raw honey
  • 1/4 tsp pure vanilla extract 
  • pinch of sea salt 

raagi dark chocolate cake

METHOD:-

Break 100grms good quality dark chocolate into small pieces and tip into a bowl. Pour 1/2  cup of condensed milk and 2 tbls softened butter into the bowl and gently simmer till the chocolate is starting to melt. This make take not more than 2 to 3 minutes. Take off the heat and Stir until the chocolate has melted and the mixture is smooth. Let the chocolate mixture cool down for half an hour or keep in the freezer for 10 minutes and add 2- 3 tbls of raw honey and a pinch of vanilla . Mix again untill its smooth.
Pour the ganache over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with some dry fruits or sprinkles or as you wish. The cake keeps moist and gooey for 3-4 days.

NOTES :-

I used a good quality 60 % dark cooking chocolate

fingermillet chocolate cake

GREEN MOONG DAL

green moong dal


Here is a simple dal recipe using whole green mong. I use this green mong for only sprouts and making pesarattu, so when my neighbour told me that they make dal with this, i wanted to try this…this was very new to us. I just made the usual dal by replacing it with soaked whole moong dal to go along with rice. If you want to have this with roti or chappati use less water and dont make it mushy. This is truly a very delicious dal… i will be making it again. Hope you try this, if you are new to this idea like me.

WHOLE MOONG DAL

serves - 4
cooking time - 30 minutes
prep time - 2 to 5 hrs

INGREDIENTS:-

  • Whole Moon dal- 1/2 cup
  • onions  – 2 medium
  • Tomato  – 3 no.s( finely chopped)
  • Garlic  –  4-5 cloves(cut in to halves)
  • Green chilli  – 3-4 no.s(cut in to half n slitted)
  • Turmeric powder    1/4 tsp
  • tamrind paste – 1tsp
  • Cilantro  –  3 tbsp(finely chopped)
  • Curry leaves  –  1 sprig
  • Oil  –  1-2 tsp
  • Mustard seeds  – 1/4 tsp
  • Cumin seeds   – 1/2 tsp
  • Hing –  1/4 tsp
  • 1 tsp ghee

METHOD :-

Wash and soak the dal for 5 hrs or if you are in a hurry soak it in hot water for 2 hrs. Wash and drain again. Take a pressure cooker or a heavy vessel. Add 2 tbls oil and crackle some mustard and cumin seeds along with hing and curry leaves. Add the sliced onions along with the garlic . Saute till slightly browned. Add the chopped tomatoes, cut green chillies , washed moong dal, turmeric powder and tamarind paste. Add 2 cups water and close the lid and pressure cook for 5 to 6 whistles. Switch off the stove. After the pressure is lifted, slightly mash the dal with a masher and add the ghee and salt . Mix properly. Serve hot garnished with finely chopped coriander leaves.

green moongdal

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .

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