Gluten Free Cornmeal Carrot Cake

Gluten free eggless cornmeal carrot cake.
A super soft, moist and delicious eggless cake with cornmeal, oats and Soyabean flour. You will love the taste and flavour of cinnamon and carrot.

 

I have already shared two more carrot cake on this blog.

Sugar free carrot cake

Whole wheat carrot cake

You may also like some more carrot recipes here.
Sugar free carrot bottle gourd fudge or barfi

Carrot rice

Green gram carrot spinach soup

Carrot bean beet almond soup

 

4th April is celebrated as World Carrot Day.

Ahhh the ubiquitous carrot, favorite food of rabbits, amazing for your eyesight, and the foundation of what is easily one of the greatest cakes ever conceived.
The history of Carrot Day is really the history of the carrot, and research of this incredibly popular root has revealed that it likely finds its origins in Central Asia. Through thousands of years of careful cultivation, we have ultimately arrived at the bright orange, slightly sweet, not at all bitter variety of carrot we have today! http://www.carrotday.com established Carrot Day in 2003, and it’s spread throughout the world to all the places the carrot is known.
Source

Monday again and this week’s 189 #Foodiemonday bloghop theme is gajar ka jalwa suggested by Poonam Bachhav who blog at Annapurna.
Do visit her space for some healthy and delicious recipes. So we bloghop members are celebrating Carrot day with different carrot recipes.

Earlier I have used Soyabean flour and oats in my cakes. But this time also used cornmeal. And very happy with the taste and texture. Coming soon with one more bake with cornmeal.
Till then enjoy this soft and moist carrot cake. I have made it simple. But you can add choco chips or any dry fruits like raisins, cashews, almond or walnut etc in the batter.
I have made it in bundt pan but you can use round, square or any baking pan or loaf pan. Or use muffins or cupcake moulds to make cupcake.

Recipe

Grated carrot – 1 & 1/2 cup

Cornmeal – 1/2 cup

Oats powder – 1/2 cup

Soyabean flour – 1/2 cup

Cinnamon powder – 1 teaspoon

Cardamom powder – 1/2 teaspoon

Nutmeg powder or grated nutmeg – 1/4 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk powder – 1/2 cup

Milk – 3/4 cup

Vinegar – 1 tablespoon

Olive oil or butter – 1/4 cup

Powdered sugar – 1/2 cup

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with cornmeal.

3. Grate the carrot with fine grater. You can use your food processor but use the attachment accordingly. I have used box grater.

4. Mix vinegar in room temperature milk and keep aside.

5. In a bowl sift cornmeal, oats powder, soya flour, baking powder, soda, cardamom powder, cinnamon powder and nutmeg powder.

6. In a large bowl whisk oil or butter and powdered sugar.

7. Add vinegar mixed milk and whisk again.

8. Add milk powder and whisk well.

9. Add all the dry ingredients gradually and mix. Make a smooth and lump free batter.

10. Fold in grated carrot.

11. Pour the batter into greased and flour dusted baking pan.

12. Tap the pan gently to remove air bubbles.

13. Bake in preheated oven at 180° for 30 – 40 minutes.
Every oven take different time so check after 25 minutes. Insert a toothpick in the middle, it should comes out clean.

14. Let the cake cool down completely before serving.

Notes

1. You can add any dry fruits or choco chips in the batter.
2. Refined flour, whole wheat flour or any mixed flour can be used instead of cornmeal oats and Soyabean flour.
3. Instead of bundt pan you can use any baking pan. Or muffins or cupcake moulds can be used to make cupcakes with this batter.

 

Check out some different carrot recipes shared by my fellow bloggers.

 

facebook_1554261479074-872129653.jpg

 

Gajar ka khatta mitha achar by Swaty

Gluten free cornmeal carrot cake by Sujata

Carrot oatmeal pancake by Poonam

Healthy Thai carrot salad by Priya

Carrot oatmeal cookies by Mayuri

Carrot Vada by Preethi

Indian spice roasted carrot hummus by Kalyani

Oven roasted carrot by Archana

Carrot mini crescent rolls by Sasmita

Instapot carrot halwa

So join the fun and celebrate Carrot Day yourself !

 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Chocolate Sandesh 

Happy bhai duj to every brother and sister. May success and joy be yours every day.

Bhai Dooj / Bhau-Beej / Bhai Tika / Bhai Phonta is a festival celebrated by Hindus of India and Nepal on the second lunar day of Shukla Paksha in the Vikram Samvat Hindu calendar month of Kartika.

On the day of the festival, sisters invite their brothers for a sumptuous meal often including their favorite dishes/sweets. The procedure may be different in bihar and central india. The whole ceremony signifies the duty of a brother to protect his sister, as well as a sister’s blessings for her brother.
Carrying forward the ceremony in traditional style, sisters perform aarti for their brother and apply a tika on the brother’s forehead. This tika ceremony on the occasion of Bhai duj signifies the sister’s sincerest prayers for the long and happy life of her brother and treat them with gifts. In return brothers bless their sisters and may treat them also with gifts.

Source – Wikipedia

Presenting a yummy sweet recipe for this auspicious occasion.

Sandesh is a Bengali dessert made of paneer/chhena or cottage cheese. You can make it in home by curdling the milk and separating the whey from it. You can make it with different flavours.

Get some more sandesh recipes here.

You don’t need much ingredients to make this sandesh. A very simple recipe yet delicious. You will love the chocolaty taste. I have used choco chips over it, if you don’t have choco chips you can use pistachio to make your sandesh beautiful.

Picture credit my daughter Suchismita Roy

 

 

Recipe


Paneer or cottage cheese – 1 & 1/2 cup

Milk powder – 1/2 cup

Grated dark chocolate – 3 tablespoon

Sugar – 6 tablespoon

Cocoa powder – 3 teaspoon

Vanilla essence – 1/2 teaspoon

White choco chips or pistachio to garnish

Method


Mix paneer, milk powder, grated dark chocolate, sugar and cocoa powder on a plate.

Get the method of making paneer or cottage cheese here.

Knead with your palm until smooth.

Heat a heavy bottom pan or nonstick pan. Add the paneer mixture. Cook on low flame. Stir continuously.

Cook till the mixture leaves the sides and becomes like a dough. Remove from heat.

Don’t overcook. It shouldn’t be too dry or crumbled.

Add vanilla essence and mix well.

Again knead it till smooth. I have used mixer grinder to make it smooth. Blend or knead with your palm again.

Make small balls.

Shape them with a mould and place choco chips or pistachio in the middle.

Or press the balls gently. Place choco chips or pistachio in the middle.

Serve soft delicious chocolate sandesh immediately or keep in refrigerator for later and serve chilled.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Kewra Flavoured Eggless Sugarless Almond Saffron Pistachio Whole Wheat Flour Muffins 


Kewra flavoured eggless sugarless almond Saffron pistachio muffins.

Yes, presenting a healthy and delicious muffins recipe today. Muffins with whole wheat flour and no sugar no butter at all. A perfect dessert for diet conscious people.

I have used organic jaggery powder in it.

You can get some more muffins recipes here

Watermelon muffins

Fruity muffins

Cheesy savoury muffins 

Eggless orange muffins with chocolate inside

Its a basic recipe. You can make it with refined flour and sugar too. Measurements will be the same. Add tutti fruity, candied cherries or any dry fruits of your choice.
You can omit milk powder if you want. Use mashed cottage cheese or paneer or khoya/mawa or dried milk instead. In that case increase the amount of jaggery powder 1 to 2 spoon. If you don’t have jaggery powder you can use brown sugar or powdered sugar too.

If you don’t like kewra flavour you can use any other flavours like rose, vanilla or add 1/2 teaspoon cardamom or cinnamon powder. Choice is yours.

I have served it with chocolate sauce.

I am sending this post to our 99th #Foodiemonday bloghop #flowerrecipes theme. I have chosen kewra.

Kewra water is an extract distilled from the aromatic flower of the pandanus plants. Its mainly used in South Asian cuisine. This essence is a transparent liquid, similar to rose water. Kewra jal or water can be substitute with kewra essence which is more concentrated.

Recipe 
Wholewheat flour – 1 cup

Almond – 1/4 heaped cup

Organic jaggery powder – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Flax seed powder – 1 tablespoon

Milk powder – 1/4 cup

Milk – 3/4 cup

Vinegar – 1/2 tablespoon

Oil – 1/4 cup

Pistachio – 1 – 2 tablespoon + to sprinkle

Saffron thread – 1/4 teaspoon

Kewra water  – 1/4 teaspoon

Method 


Preheat the oven at 180° for 10 minutes.

Grease or line the muffins tray or cup cake moulds.

Grind the almonds with skin.

In a bowl mix whole wheat flour, almonds powder, fax seed powder, milk powder, baking powder and soda. Mix well and keep aside.

You can use refined flour or 1/2 flour 1/2 oats powder instead of whole wheat flour. If you don’t want to add milk powder substitute with khoya/mawa or dried milk or mashed cottage cheese or paneer. In that case you have to increase the amount of jaggery powder.

In a large bowl mix jaggery powder, saffron, 1/2 cup milk, vinegar, oil and kewra water. Beat until jaggery powder dissolved completely.

If you want you can use brown sugar or powdered sugar instead of jaggery powder.

Add the dry ingredients. Mix well. Make a lump free batter. Add more milk if require. Batter should be thick but flowing.

Fold in chopped pistachios. You can use chocolate chips, tutti fruity or any dry fruits of your choice.

Fill the moulds 3/4 full.

Bake at 180° for 20 – 25 minutes. Or until the toothpick comes out clean.

Every oven takes different time so check after 20 minutes.

Serve with tea, coffee or a glass of milk.

Drizzle chocolate sauce and enjoy……

I would love to hear from you. If you like the recipe please leave some words in comment.

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Apple Coconut Fudge Or Barfi 

Photo credit Anuj Arora


Happy and blessed Krishna Janmashtami. May God bless you with all the happiness.

Janmashtami is the birthday of Lord Krishna. In India it is celebrated with great devotion and enthusiasm.

This festival is observed on ashtami tithi, the eighth day of Krishna Paksha or dark fortnight of the month of Bhadra according to the Hindu calendar. This is usually in the months of August and September in the Gregorian calendar. People observe fast the whole day, sing hymns and conduct prayers at midnight to rejoice the birth of Lord Krishna.

Enter a caption

Apple coconut fudge or barfi.

A very delicious and flavourful sweet. On the auspicious occasion  of Shree Krishna Janmashtami try out this easy to make and yummy fudge or barfi.

 

Recipe 


Grated apple  – 1 & 1/2 cup

Grated fresh coconut  – 1&1/2 cup

Sugar  – 1/4 cup

Cardamom powder  – 1/2 teaspoon

Saffron  – a pinch optional

Hot milk  – 1 tablespoon

Pistachios to garnish

Ghee/clarified butter for greasing the plate

 

Method 


Soak the saffron in 1 tablespoon hot milk. If you don’t have saffron omit it. You can use little food colour too.

Mix grated apple, grated coconut and sugar in a pan. I like less sweet but you can adjust according to your taste.

Cook the mixture on low flame. Keep stirring. Don’t increase the flame. Keep the flame low.

After 15-20 minutes when the mixture dried up add cardamom powder, milk powder and saffron mixed milk. Mix well. Taste and adjust the sugar if require.

Cook again on simmer till the mixture dried up and becomes dough like consistency. It will take 15-20 minutes again. Switch off the flame.

Take a greased plate. Spread the mixture on it. Label with a spoon or your palm. Sprinkle chopped pistachios over it.

Let it cool down. Now keep it in refrigerator for 5-6 hours or overnight.

Cut into square pieces and serve chilled.

Enjoyyyyyy

I would love to hear from you. If you like the recipe please leave some words in the comment  😊

Malpua 


I am very happy today. My little baby turned 1 year now. Its seems too fast and a wonderful journey. Posted 125 recipes in 1 year. And got lots of love and appreciation from all my foodie friends. Thanks a ton to the food group where I joined first, Chef At Large and all the friends of CAL for your encouraging comments.

A special thanks to Pushpita for helping,  encouraging and introducing me to this wonderful blogging world.

https://eigichakhum.wordpress.com

And lots of thanks and love to my daughter Suchismita Roy for encouraging me.

https://theretrospectiveprocrastinator.wordpress.com

Thanks to all of you for visiting my blog. Its possible only because of you. Loved your every comments.

Thanks again for your constant love and support. I would love to hear from you.

Janmashtami is around the corner. So our this week’s #Foodiemonday #bloghop theme is Janmashtami special. My contribution is a lip-smacking sweet dish malpua.

Malpua is everyone’s favourite in my home. Its basically a deep fried pancake. These are fried till the edges becomes crisp then soaked in sugar syrup and garnished with pistachios and served warm with rabri or thickened milk.

Malpua is an Indian sweet dish.  There are many variations of this sweet based on the region it is prepared.

It is served as a dessert or a snack and very popular in India and Bangladesh.

In West Bengal , Bihar, Uttar Pradesh, Maharashtra its made for the festival like Sankranti and Holi. In Orissa it is served as the prasad of Lord Jagannath.

Malpua is prepared in every Bengali homes. To make this lip-smacking dish you need only flour, milk, Semolina/suji, sugar, water and cardamom powder.

I am sharing my mom’s recipe. Soft in the middle and crisp outside yummy malpua.

Recipe 


All purpose flour/maida – 1 cup

Milk powder – 1/2 cup

Semolina/suji – 2 tablespoon

Atta or wholewheat flour  – 1/4 cup

baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

milk – 2 cup

For sugar syrup

Sugar – 1 cup

Water – 1 cup

Cardamom powder – 1/4 teaspoon
Oil or ghee/clarified butter for frying

Method 


In a large bowl mix all purpose flour/maida, wholewheat flour/atta, Semolina/suji, milk powder and 1/2 teaspoon cardamom powder. You can add 1/2 to one teaspoon fennel seeds or saunf if you like. I have forgotten to add 😀

Add 1 and 1/2 cup milk gradually and mix well. Make a batter without any lumps and keep aside.

Add sugar and water in a pan and let it boil. When it starts to boil reduce the flame. Let it boil on low flame for 10 minutes. Stir occasionally. After 10 minutes switch off the flame and add the cardamom powder. Mix well.

Now give a good stir to the batter. It should be a flowing batter. If require you can add more milk. If you want your malpua thick and fluffy keep the batter thick. Don’t add extra Milk.

But for thin and crisp malpua make the batter thin by adding 1/2 cup more milk. Add baking soda and mix well.

Heat sufficient oil or ghee/clarified butter in a pan. Drop one ladle full in the middle of the oil. Fry it on low medium flame till the edges becomes crisp and brown. Flip it and fry the other side too.

Slide the hot fried malpua in the sugar syrup. Press with a spoon and flip it. Dip in the syrup with the spoon and remove it to a plate. Don’t keep it in the sugar syrup for long time. Just dip flip and press with the spoon and remove from sugar syrup.

Make all the malpua this way. Serve hot with rabri or reduced milk. You will love it without rabri/reduced milk too.

Enjoy the hot crisp malpua with your family and friends.

Its my mother’s recipe. I would love to dedicate this post for Mother’s Day. Happy Mother’s Day. My fellow blogger and friend Mayuri Patel from Mayuri’s Jikoni http://mayurisjikoni.blogspot.in/?m=1 wanted to compile some recipes dedicated to mothers for Mother’s Day. Loved the idea. Check out some more recipes of my fellow bloggers.

strawberry pomegranate swiss roll

Rajasthani bajrabajri raabdi

mango coconut mousse tart

crispy beetroot cutlet

aloo paratha

mogre ka sharbat

paal polirava puri paal poli

masala milk

apricot sweet rolls

matar kachori

mango cream cake

cornmeal lavender muffins

classic apple pie

mango mastani

mango ice creame with chocolate swirl