The Weekend Kitchen

Some hits, some misses…..in my kitchen, over the weekends


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The experiments continue – Wholewheat, Ragi & Carrot

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“Ragi?” they ask in all disdain.

“Carrots are for rabbits, ” they continue.

Poor kids, they still haven’t realized how enterprising their amma can be. To stuff some veggies down their throat, I will do anything. The meat loves are stuffed with all the vegetables that are lucky to be in the referigerator that day. Beef cutlets camouflage broccoli and beets. The all time favorite kanji is boiled in vegetable stock. Yes, this is one evil amma.

Now, grains. That is a different ball game altogether. Chapatis and dosas are the only grainy stuff that they will even look at. The slightest change in colour and it is a strict no-no. But, amma cannot and will not be beaten.

“But amma, this is not chocolate,” the dark brown colour certainly fooled him. But who is bothered, when he picks one, then another and yet another. It is sold, and will come back quite often.

Here are the secret ingredients:

1 cup whole wheat flour

1/2 cup Ragi flour

1 cup grated jaggery

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon powder

1/2 tsp dry ginger powder

1/4 tsp salt

3/4 cup butter milk

1/2 cup oil ( I used olive oil)

2 tsp vanilla essence

1 Tbsp vinegar

1 cup grated carrot

1 very ripe banana (squashed)

1/2 cup raisins

1/2 cup choco chips or any nuts of your choice

  1. Sift together all the dry ingredients

  2. Mix all the liquids, add jaggery and blend with a whisk

  3. Add the dry ingredients, blend gently.

  4. Add grated carrots, squashed banana, raisins and nuts.

  5. Pre heat oven at 175 C

  6. Pour 1 Tbsp each of batter into cup cake liners

  7. Bake for 20-22 minutes

Tastes best next day.