1)DARK CHOCOLATE QUINOA CAKE

INGREDIENTS WEIGHT IN CUPS WEIGHT IN GRAMS

WHEAT FLOUR- 3/4C (1/4 * 3) 90 GRAMS
QUINOA FLOUR 1/4C 40 GMS
CURD 1C 240 GMS
BROWN SUGAR 1C 170 GMS
SLICED ALMONDS 1/3C 30 GMS
COCO PD ¼C 20 GMS
OIL 1/3C 80 ML
BAKING SODA ½ TSP ½ TSP
BAKING PD 1 1 /4 TSP 1 ¼ TSP
COFFEE ( BRU) 2 TSP DISOLVE IN 1 2TSP IN 1 TBSP WATER
TBSP WATER
VANILLA-1 TSP 1 TSP
SALT ½ TSP ½ TSP
CHOCOLATE CHOPPED ½ C+ 2 TBSP 100 GMS

METHOD:

• MIX WHEAT FLOUR, QUINOA FLOUR, COCO PD,SALT AND SEIVE

THIS THEN ADD CHOPPED CHOCOLATE AND KEEP ASIDE
• WHISK CURD, BROWN SUGAR, B.P, B.S , KEEP FOR SOME TIME
• THAN ADD DISSOLVED COFFEE TO IT AND ADD OIL AND VANILLA
• NOW ADD DRY MIXTURE TO IT
• PUT IN TIN ( 7 INCH TIN )
• TOP WITH ALMONDS AND CHOCOLATE CHUNKS
BAKE IT AT 180 DEGREE FOR 25-30 MIN
 2)MULTIGRAIN CAKE
INGREDIENTS WEIGHT IN CUPS WEIGHT IN GRAMS
MULTIGRAIN ATTA 1¾C 210 GMS
DATES 20 20
MILK 1C 200 ML
CARROT 120 GMS
JAGGERY POWDER 3/4C 90 GMS
OIL ½C 100 ML
WALNUTS ½C 50 GMS
CHOPPED DATES 12-15 12-15
BAKING PD- 1 TSP 1 TSP
BAKING SODA 1 TSP 1 TSP
VANILLA SALT 1 TSP 1 TSP
½ TSP ½ TSP

METHOD:

 BOIL DATES IN MILK OR MICROWAVE IT AND GRIND IT . USE ONLY DATES

TO GRIND IT THEN ADD MILK AND GRIND IT
 ADD OIL, JAGGERY THEN GRIND IT
 TO THIS ADD GRATED CARROT AND ESSENCE
 MIX MULTIGRAIN FLOUR, BS, WALNUTS, CHOPPED DATES, SALT IN
ANOTHER BOWL
 NOW MIX BOTH THE MIXTURE… CAN ADD 2TBSP MILK IF ITS TO THICK
 PUT IN CAKE TIN
 TOP WITH WALNUTS
 BAKE AT 180 DEGREE FOR 45-50 MIN
3)FINGER MILLET CHOCOCHIPS CAKE
INGREDIENTS WEIGHT IN CUPS WEIGHT IN GRAMS
WHOLE WHEAT FLOUR 1C + 2 TBSP 150 GMS
RAGI FLOUR 1C + 2TBSP 150 GMS
JAGGERY PD 1½C 180 GMS
B.P 1 TSP 1 TSP
B.S ½ TSP ½ TSP
COCO PD 4 TBSP 30 GMS
SALT-1/2 TSP
MILK 2C 400 ML
VINEGAR 2 TSP 2 TSP
OIL 2/3C 160 ML
VANILLA ESSENCE 1 TSP 1 TSP
CHOCOCHIPS 3 TO 4 TBSP

METHOD:

1 SEIVE RAGI,,WHEAT FLOUR,SALT,B.P,B.S, COCO POWDER

2.MIX ALL WET INGREDIENTS IN OTHER BOWL ( JAGGERY POWDER,MILK, VANILLA

ESSENCE)

3.MIX BOTH DRY AND WET INGREDIENTS WITH WISK.

4.ADD CHOCOCHIPS

5.POUR IN GREASED TIN

6.BAKE AT 180 DEGREE FOR 45-50 MIN

4) RED VELVET HEALTHY JOWAR CAKE

INGREDIENTS WEIGHT IN CUPS WEIGHT IN GRAMS

JOWAR FLOUR 2C+ 6TBSP 300 GMS
COCO PD 2 TBSP 15 GMS
BAKING PD 2 TSP 2 TSP
CURD 1C 240 GRAMS
MILK 1C 200 ML
RED COLOUR
BROWN SUGAR 1C 170 GMS
JAGGERY 1C 120 GMS
MELTED BUTTER 8 TBSP 8 TBSP
VANILLA 2 TSP 2TSP
SALT-1/2 TSPCREAM 8 TBSP 8 TBSP
CHEESE-
CORN FLOUR 2 TBSP 2 TBSP
MILK 2TBSP 2 TBSP
METHOD:

• MIX ALL DRY INGREDIENTS (JOWAR FLOUR,COCOA POWDER, BAKING

POWDER, SALT)
• MIX ALL WET INGREDIENTS IN OTHER BOWL (CURD,MILK, RED COLOUR,
BROWN SUGAR,BUTTER, VANILLA ESSENCE)
• MIX BOTH
• ADD MILK IF NEEDED
• POUR IN TIN
• WHISK CREAM CHEESE,CORN FLOUR AND MILK
• MIX IN BATTER
• FIRST POUR BATTER, THEN CREAM CHEESE MIXTURE THEN
CAKE BATTER
• BAKE IT AT 180 DEGREE FOR 45-50 MIN USE 8-9 INCH TIN
5) WHOLE WHEAT BROWNIE

INGREDIENTS WEIGHT IN CUPS WEIGHTS IN GRAMS

DARK CHOCOLATE ¾C 120 GMS

SALT ¼ TSP ¼ TSP

COCOPD 2 TBSP 15 GMS
BUTTER ¾C 120 GMS
WHOLE WHEAT FLOUR 1½C 180 GMS
BAKING PD ¾ TSP ½ + ¼ TSP
BAKING SODA ¾ TSP ¾ TSP
BROWN SUGAR 1 C 255GMS
MILK 1C 200 ML

METHOD:

• MIX ALL DRY INGREDIENTS AND SEIVE IT

• MELT CHOCOLATE ADD BUTTER THAN ADD ESSENCE ,ADD SUGAR
• MIX BOTH
• ADD MILK SLOWLY
• POUR IN 8*10 TIN SIZE
• BAKE AT 180 DEGREE FOR 25-30 MIN
 6)SUGARFREE POPPY SEED CAKE

INGREDIENTS WEIGHT IN CUPS WEIGHTS IN GRAMS

WHEAT FLOUR 1¼C 150 GMS

POPPY SEEDA 2 TBSP 20 GMS
PISTA MEAL 2 TBSP 20 GMS
JAGGERY/ SWEETOS ½ C 90 GMS
OIL ½C 100 ML
WATER 1C / ¾ C FOR SWEETOS 200 ML
BAKING POWDER 1 ½ TSP 1 ½ TSP
BAKING SODA ½ TSP ½ TSP
SALT 1/4 TSP ¼ TSP
VANILLA 1 TSP 1 TSP

METHOD:

• MIX ALL DRY INGREDIENTS ( WHEAT FLOUR,POPPY SEED, BAKING

POWDER, BAKING SODA,PISTA MEAL, SALT)
• MIX ALL WET INGREDIENTS
• NOW MIX BOTH AND BEAT IT
• TAKE A BUNDT TIN, PUT SOME POPPY SEEDS, NUTS AND
PISTA SLICES,SEEDS AND POUR BATTER AND BAKE
• USE 6 INCH TIN
• BAKE AT 180 DEGREE FOR 35-40 MIN
 7)ALMOND CAKE
1 CURD ½C 180 GM
2 B.P ¾ TSP ¾ TSP
3 B.S ½ TSP ½ TSP
4 JAGGERY ¾C 90 GM
5 MILK.PD ¼C 30ML
6 ALMOND.PD ½C 43ML
7 OIL ¼C 50 ML
8 SALT ¼ TSP ¼ TSP
9 WHEAT FLOUR 1C 125 GM
10 VANILLA 1 TSP 1 TSP
11 CHERIES 1/3 C 1/3 C
12 MILK ¼C 50 ML

METHOD:

• MIX CURD ,BAKING POWDER,BAKING SODA AND JAGGERY AND KEEP FOR
2 MIN , MIX IT WITH WHISK
• NOW ADD MILK POWDER AND ALMOND POWDER
• ADD OIL ,ESSENCE
• SEIVE WHEAT FLOUR,SALT AND CHERRIES MIX IT WELL
• NOW ADD MILK IN THIS AND MIX
• POUR IN 6 INCH TIN
• BAKE AT 180 DEGREE
 8)BANANA CHOCOCHIPS CAKE

BANANA RIPE 3 3
BROWN SUGAR 125 GM 125 GM
MILK ½ C OF ¼ C 25 ML
WATER ¼C 50 ML
MELTED BUTTER 80 GM 80 GM
VANILLA 1 TSP 1 TSP
VINEGAR 2 TSP 2 TSP
WHEAT FLOUR 250 GM 250 GM
SALT ½ TSP ½ TSP
B.P 1TSP 1TSP
B.S ¾ tsp ¾ tsp
Walnuts ¼C 50 GM
CHOCOCHIPS ¼C 50GM
CINNAMON PD ¼ TSP ½ TSP

METHOD:

• TAKE BANANA ,BROWN SUGAR,MILK AND WATER AND CHURN IN MIXE

• ADD BUTTER,VANILLA AND VINEGAR
• NOW MIX WHEAT FLOUR, SALT,B.P, B.S, WALNUTS AND
CHOCOCHIPS,CINNAMON PD
• NOW MIX BOTH MIXTURE
9)HEALTHY OATS PAAN CUPCAKE

WHOLE WHEAT 1C 120GM

OATS ½C 50GM
CURD 1C 240GM
BROWN SUGAR/WHITE CASTER ¾C 120GM
PAAN 1 WHOLE 1 WHOLE
OIL 50 ML 50ML
BUTTER ¼C 50ML
PAAN ESSENCE 1/8 TSP 1/8 TSP
B.S ¾ TSP ¾ TSP
B.P 1 TSP 1 TSP
SALT ¼ TSP ¼ TSP

METHOD:

• SEIVE ALL DRY INGREDIENTS ( WHOLE WHEAT,OATS,BAKING

POWDER,BAKING SODA,SALT)
• ADD CHOPPED PAAN (READYMADE PAAN)
• MIX ALL WET INGREDIENTS (CURD,BUTTER,OIL,SUGAR,COLOUR,ESSENCE)
• MIX BOTH MIXTURE WITH WHISK
• POUR IN 6 INCH TIN OR CUPCAKE MOULD
• TIN BAKING FOR 30-35 MIN
• CUPCAKE BAKING 15-17 MIN