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.




When you go overboard….bake a cake :-) (Banana Carrot cake)

Son calls daughter a monkey – she just loves bananas. Guess she got it from her father. He just have to have a banana after lunch and dinner irrespective of whatever dessert is available. So bananas – yelakki, robusta, ‘poovan’, ‘palenkudan’ – are a staple at our house. But sometimes it so happens that I go a little overboard or forgetful at times and end up buying much more than all of us together can finish before they get rotten.

From the time I started baking, bananas getting rotten was no trouble. The chocaholics and the banana lovers get a combined treat – banana chocolate cakes – they turn out perfect almost always – soft, dark and with a mild flavor of the fruit. This time around, wanted to try put something new. Edible Garden’s Moist carrot Cake had been tempting me for some time and over the weekend, I had gone overboard with carrots as well. So Banana carrot cake it was and where else turn to other than our trusted Google?

I am a lazy bum and elaborate and time consuming recipes put me off, unless I am really really in the mood to impress someone 😉 Zeroed in on this recipe from finally.

1 cup sugar
1 cup mashed banana
2/3 cup canola oil (I used the normal sun flower oil)
2 eggs
1 1/2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup quick-cooking oat (uncooked)
1 cup carrot, shredded
1/3 cup chopped nuts (used walnuts, guess any nut will do 😉 )

Preheat oven to 350°F.
Combine sugar, banana, and oil.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
Add to banana mixture and mix well.
Stir in carrots and oats; mix well.
Spread in greased 9×9 inch baking pan. Sprinkle with nuts.
Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.

Pretty easy to prepare, it is just ready to go into the oven

Fresh out from the oven

I still had some leftover bananas and guess what?

Yes, made a chocolate banana cake too, son thinks it is a normal chocolate cake 😉