EGGLESS JOWAR BANANA LOAF

I had few overripe bananas at home. I wanted to use them off somehow. So I decided to make eggless jowar banana bread. Ht before making I'm not sure that it turns out this yummy and fluffy. So I haven't clicked pictures. Only the final step I clicked as I kept sliced banana pieces over the batter. Even after adding to the batter i had 1 extra and so i decided to decorate with banana. So here is the recipe.

Ingredients:

Overripe banana - 4 1/2 (my son gulped half of 1 banana)

Milk - 100 ml

Oil - 1/4 cup

White sugar - 2 tbsp

Brown sugar - 1/4 cup + 2 tbsp

Lemon juice - 2 tsp

All purpose flour -3/4 cup

Great millet / jowar flour - 3/4 cup

Baking soda and Baking powder - 1 tsp each

Cinnamon powder - 1 tsp (optional)

Method:

Mash 3 1/3 banana and mix in milk, oil and sugar together.

Now mix all dry ingredients and sift. Now MX the dry ingredients to the wet mixture and pour in a loaf pan. Mine is 20cm loaf pan. Now slice the extra banana and arrange over the batter.

Bake in pre-heated oven at 180 degrees for 40 minutes.

Cool, slice and serve.

MILLETS CHOCOLATE BANANA LOAF

Ingredients:

Eggs - 3
Brown sugar - 3/4 cup
Ragi / finger millet flour - 1 cup
Bajri / pearl millet flour - 1 cup
Baking powder - 2 tbsp
Overripe banana - 3
Butter - 1/4 cup
Chocolate - 150 gram

Preparation:

Beat egg and sugar until fluffy. 

Melt butter and chocolate together. 

Mash bananas. 

Mix butter mixture with bananas. 

In the egg mixture add flours and baking powder. 

When mixed well add banana mixture.

Pour in greasd and dusted loaf pan and bake for 50 minutes.

KAMBU / PEARL MILLET DRY FRUITS BREAD

Ingredients:

Kambu / pearl millet flour - 1 3/4 cup

Non-bleached all purpose flour - 1 3/4 cup

Sugar - 1/4 cup

Butter - 1/4 cup

Milk - 1 cup and more if needed

A pinch of salt

Active dry yeast - 7 grams

Raisins, candied orange peel, candied lemon peel, tutti fruity - each 1/4 cup

Preparation:

Take both flours, yeast and salt in a large bowl.

Warm together milk, butter and sugar until sugar dissolves and the mixture is warm enough to raise the flour but not hot.

Now mix this to the flour mixture and make a stiff dough. If necessary add more flour or warm milk. 

Finally add the mixed peel and raisins.

When mixed well cover and allow to raise it double.

Again mix well and shape it to a bread and allow to raise again. This can be placed in a sandwich tin too. In this mean time pre-heat the oven to 200 degrees Celsius.

When the dough is raised to double, brush milk over and bake for about 20 to 30 minutes. It takes about 30 minutes in a tin. This one is done in 25 minutes.

Cool in a cooling rack and serve.

APPLE JOWAR MOIST CAKE

Ingredients:
Eggs - 2
Brown sugar - 1/3 cup
Jowar flour - 1/2 cup
Almond flour - 1/2 cup
Apple small sized - 1
Lemon juice - 1/2 tsp
Orange juice - 1/4 cup
Melted butter - 1/4 cup
Baking powder - 1 tsp
Cinnamon powder - 1/4 tsp

Preparation:
Pre-heat oven to 180 degrees celcius.
Grind apple with lemon juice and orange juice.


Beat eggs with sugar until fluffy.


Mix jowar flour, almond flour and baking powder together.


Fold in this mixture to the egg mixture. Add apple paste, cinnamon powder and butter.


Fill in a greased and floured 18 cn cake tin.


Bake in preheated oven for 25 to 30 minutes.
 

After 10 minutes remove from the tin, cool and serve.

GREEN GRAM PEARL MILLET PAN CAKE

Ingredients:
Sprouted green gram- 1/2 cup
Pearl millet flour - 1/2 cup
Jaggery powder / brown sugar - 1/4 cup
Milk - 1 to 2 tbsp
Egg - 1
Cardamom powder or cinnamon powder - a pinch
Butter to cook pan cake
Baking powder - 1/2 tsp (optional, if you need it really fluffy)

Preparation:
First grind green gram, millet flour and jaggery coarsely in a mixer grinder.


Then add milk and grind to a smooth batter.


Now add egg and cinnamon powder and run the mixer for a few seconds.


Prepare pan cakes in medium low flame. Drizzle some butter to the edges.


Serve with honey or syrup.

MILLETS CHEESE CAKE

Ingredients:
Jowar / great millet flour - 125 grams
Kambu / pearl millet flour - 50 grams
Butter (at romtemperature)- 125 gram
Cottage cheese / soft paneer - 125 grams
Yoghurt - 2 tbsp
Eggs - 2
Sugar - 100 gram
Salt - a pinch
Baking powder - 1 tbsp
Vanilla sugar / vanilla extract - 1 tsp


Preparation:
Pre-heat oven at 180 degrees Celsius.
Cream together butter, cheese / paneer, salt and sugar.


Add eggs one by one and beat well.


Mix jowar flour, kambu flour and baking powder together.


Add little by little to the batter and beat well. Finally add 2 tbsp yoghurt and beat again.


Grease and dust a 18 cm cake pan and bake for 40 - 45 minutes.



Soft millets cheese cake isready to serve plainly with tea or with fresh cream.

RAGI / FINGER MILLET CARROT CHOCOLATE CAKE

Ingredients:
Ragi / finger millet flour - 3/4 cup
Corn flour - 1/3 cup
Cocoa powder - 1/3 cup
Eggs - 3
Jaggery powder - 1/2 cup or Sugar - 1/3 cup (I prepared it less sweet because my son eats for his food. If you are preparing for a dessert doublw the amount)
Milk , vegetable oil - 3 tbsp each
Carrot - 2 medium sized (1 cup when diced)
Bitter almond extract - 1/4 tsp
Baking powder - 2 tsp


Preparation:
pre-heat oven at 180 degrees.
Beat 3 eggs well.


Add sugar / jaggery powder, oil and beat well again.


Mix ragi flour, corn flour, cocoa powder and baking powder in a bowl.


Add to the egg mixture and mix well.


Grind carrot with milk to a smooth paste.


Mix with the batter and add bitter almond extract.


Grease and dust 20 cm loaf pan. Bake for 40 minutes. Check after 35 minutes whether its done.
When I checked after 37 minutes its already done.


My son enjoying a piece. He finished half of the whole loaf for his lunch.


Note:
I prepared it less sweet. If you need more sweet add more sugar / jaggery.

VARAGU/KODO MILLET THATTAI

Ingredients:
Kodo millet/varagu - 1 cup
Raw rice - 1/2 cup
Roasted gram - 1/4 cup
De-husked black gram, red chili powder, butter, chick pea split/channa dal - each 1 tbsp
Salt to taste
Asafoetida powder - 1 good pinch
Water to make dough
Oil to deep fry

Prepration:
Take rice and millet in a vessel and soak together for 1 hour.


In this mean time soak chick peas split.


Dry roast roasted gram and de-husked black gram. Powder them seperately.


After 1 hour drain water and spread over a clean cloth to dry excess water.


After 15 minutes powder in a mixer and roast in a kadai until the flour releases moisture. Do not over-roast to change colour. Just the flour need to heat completely. That is enough.


Now mix all the ingredients in a mixing bowl and knead to make a smooth stiff dough by adding water.




Now take a ball of a big gooseberry size or 3 cm diameter.


Take a plantain leaf or a plastic sheet to flatten this ball. I used a cling film piece.
Flatten it by your palm and then using fingers.


Deep fry in hot oil and drain oil in a paper towel.


Crispy thattais are now ready.


Note:

• If you like more spicier, add more red chili powder. I added just 1 tbsp as my kids don't like spicy.
• Sesame seeds can also be added.
• To find the consistency of the dough take a ball and flatten it. If the sides are smooth then it is right. Or if you see cracks on the sides, then add little more water and knead again.
• You can see cracks at the edges in this picture. You can prick the dough to avoid puffing.
• If oilis too hot reduce the flame or else thattais will burn at edges.