The Weekend Kitchen

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

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The experiments continue – Wholewheat, Ragi & Carrot


“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.




Chocolate Cup Cake

My niece celebrated her first birthday two weeks back and my cousin had ordered a chocolate cake for the day. It was so moist and tasty and my daughter who does not have the word diplomacy in her calendar came straight and told me, “amma this cake is better than the ones you make”. What an insult, right?

That was challenge enough for me. Being a faithful follower of food blogs, there are a few that I rely on for almost everything. Needless to say, my quest for the ultimate, super moist chocolate cake ended here

I made a few minor tweaks to the original recipe, the result was ‘awesome’ to say the least.

Milk – 1 1/2 cups
Butter – 100 gms
Oil – 1/4 cup
Coco Powder – 1/2 cup
Flour – 1 cup
Baking Powder – 1 tsp
Salt – 1/2 tsp
Baking soda – 1/2 tsp
Instant Coffee Powder – 1 tbsp (not part of original recipe, i am a coffee freak…so :))
Egg – 1 beaten, room temp
Sugar – 1 cup + 2 tbsp (250 gms)


1. Boil together milk, oil, butter and cocoa powder till butter melts. Let it cool to room temperature
2. Sift together flour, baking powder, baking soda and salt
3. Beat egg and sugar together till light and fluffy
4. Add cocoa mixture and beat well
5. Add dry ingredients and beat on lowest speed and blend well
6. Add 2-3 tbsp to cup cake liners
7. Bake in a preheated oven @ 180 C for 15 – 20 minutes
8. If you are making a cake and not cup cakes, bake for 25 – 30 minutes

Cool well before you devour it, actually tasted best the next day, it just melts in your mouth 🙂

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For the coffee lovers – Mocha Muffins

Ever since I started baking, I’ve been longing to make something for my sister. Something or the other comes up all the time and it never really happened. Didn’t want to miss it yet another time, so planned and started early morning yesterday. You cannot but think of the kids wenever you bake, so had to make something that will appeal to them as well. What else but cup cakes or muffins or whatever you call them!

Chocolate is the ruling favorite, in any form. Wanted to add some twist to it. This book that I so depend on now, came to rescue as always. I am a coffee freak and so is my sister. So here is combining the two all time favorites – chocolate and coffee…

Recipe Source : Cupcakes & Muffins : 100 everyday recipes


Flour – 2 cups
Baking Powder – 1 tsp
Cocoa Powder – 2 tbsp
Butter, melted – 115 g
Sugar – 2/3 cup
1 egg, beaten
Milk – 125 ml
Almond Essence – 1 tsp
Strong cofee – 2 tbsp
Instant coffee powder – 1 tbsp
Plain chocolate chips – 55 g
Raisins / Crushed nuts – 25 g (I used crushed almonds)

Sift flour, baking powder, cocoa and a pinch of salt
Cream butter and sugar till light and fluffy
Add milk, almond essence and coffee. Mix well
Add coffee powder, chcocolate chips and raisins/nuts. Mix together gently
Spoon into lightly greased muffin liners


Sugar – 2 tbsp
Cocoa powder – 1 tbsp
All spice – 1 tsp ( I used a mix of cinnamon, nutmeg and cloves)

Sprinkle this over the muffin batter in the liners.
Bake at 190C / 375F for 15 minutes

Serve warm or cool , it tasted better after cooling 🙂

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Power Packed Breakfast Muffins

Sneha asked me how much butter I use in a month. Well, felt a just a wee little bit guilty and decided to go healthy, at least for one meal 🙂

Have you ever heard of lentils in a muffin? No? Even I hadn’t before I saw this recipe


1/2 cup flour
1/2 cup whole wheat flour
1 cup lentil (cooked and unsalted)
2 eggs
2 tb honey
1/2 tsp salt
1/2 tsp vanilla
1 tbsp dried ginger
5 tbsp flax seeds
3/4 tsp baking powder
1 1/2 cup dried fruits and nuts chopped coarsely


Blend eggs, lentils, salt, vanilla, sugar and honey till smooth
Mix the dry stuff
Add the liquid ingredients to the dry ones and mix till just combined
Bake in a preheated oven at 180C for 20 minutes

Note: Add little more sugar according to taste.