Egg-less, Healthy Finger millet/ Ragi Cake- Gluten free

  

Ingredients 

1 cup jaggery, powdered

½ cup curd

 ¼ cup oil

1½ cup milk

2 cup ragi flour

2 tbsp cocoa powder

1 tsp vanilla extract

pinch salt

¼ tsp baking soda

1 tsp baking powder

 

Preparations

In a large bowl add  jaggery, curd, and ½ cup milk, whisk and mix well making sure everything and jaggery melts completely.

Add  ragi flour and cocoa powder, along with vanillat, pinch salt, baking soda, and baking powder.

Mix well making sure everything is well combined.

Now add milk as required and mix until the batter turns into a smooth consistency.

Transfer the cake batter to a greased cake mold.

Tap well to level up uniformly and remove any air bubbles if present.

Place the cake pan into a preheated cooker. To prepare the cake in a pressure cooker add 2 cups of salt and close the lid of the cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. This makes the cooker like a preheated oven.

Cover and cook on a medium flame for 45 minutes. You can alternatively, preheat and bake at 180-degree Celsius for 45 minutes.

Insert a toothpick and check if the cake has baked completely.

Cool the cake and then unmold the Ragi chocolate cake.

Serve Ragi Cake with some chocolate icing or a scoop of ice-cream or along with seasonal fruits chopped.

You can bake the cake in the microwave for 8-10 minutes till done. 

Note- You can add some chopped nuts and raisins as desired while mixing the batter and few cuts sprinkled on top before baking.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Zucchini Smoothie

 Ingredients

2 cups sliced frozen* zucchini (about 1 medium zucchini)

2 medium ripe bananas (room temperature*)

1/2 to 3/4 cup milk of choice (dairy or non-dairy)

1 handful baby or chopped spinach (optional)

1 tbsp maple syrup (or honey or agave syrup), plus more to taste

1 tbsp peanut butter

½ tsp vanilla

¼ tsp cinnamon

Chocolate variation: 2 tablespoons cocoa powder and more maple syrup to taste (omit spinach if desired)

 

 Directions

Slice the zucchini into thin half moon shapes. Place on a baking sheet in a single layer and freeze for at least 2 hours.* If freezing for longer, remove the zucchini from the freezer after 1 hour and transfer to a sealed container for storage.

 

Place all ingredients in a blender in the order listed. Blend until creamy and frothy, stopping and scraping down the sides as necessary, and adding a bit more liquid if necessary (start with ½ cup milk and add more as needed).

 

Taste and if necessary, add another drizzle of maple syrup depending on the ripeness of the bananas. Serve immediately or store in a covered jar in the refrigerator for a day.                                                                                                         

 

*If you prefer, you can use room temperature zucchini and frozen bananas.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs