Whole wheat chocolate cake

Whole wheat chocolate cake:

Inspired to bake this from: http://sumodtomzcuisines.com

Ingredients:

• Whole Wheat Flour, sifted - 2 cup & 2 tbsp
• Cocoa Powder - 1/3 cup
• Baking powder - 1 1/2 tsp
• Baking Soda - 11/2 tsp
• Powdered sugar - 2 cup
• Salt - 3/4 tsp
• Butter - 1 cup
• Eggs - 6 large
• Milk - ½ cup
• Sour cream - 1 cup 
• Vanilla extract - 2 1/2 tsp
• 
  

How to bake:

1. Let all the ingredients are at room temperature. 
2. Preheat your oven to 180 degrees C/350 degree F. Prepare two 9" round cake pans by greasing and flouring the pan.
3. Sieve together all the dry ingredients. 
4. whisk in the sour cream and add in milk to make a smooth cream.
5. In a mixing bowl, cream butter and sugar until it is soft and fluffy.
6. Add eggs one at a time and continue to beat by scraping down the sides of the mixing bowl. The mixture will be soft and fluffy.
7. Now add the vanilla extract and mix well.
8. Start adding the flour mixture alternating with the milk and sour cream mix, little at a time. Gently fold in the mixture using a spatula until the flour is fully mixed with the butter, sugar and eggs. Do not over mix. 
8. If the batter is too thick, add 1 tablespoon of milk at a time and fold the mixture. Batter should fall like a ribbon when poured.
9. Divide the batter into 2 pans and bake at 180 C for 45-50 minutes or until a wooden skewer inserted in the center comes out clean and dry.
10. Remove the cake from the oven and let it rest for 5 to 10 minutes.
11. Unmold the cake from the baking tin and let it cool completely. Slice the cake with a serrated bread knife and store it in an airtight container. 

How to prepare sour cream: 
To prepare sour cream at home, mix equal parts of hung curd and thick cream and leave it overnight. 

How to flavor the cake:

You can flavor the cake by adding 2 tablespoons of strong coffee decotion, if u really like coffee flavor.

Bisibela Bhath - For Blog Hop Wednesdays

For today's blog hop I was paired with Kalyani of Sizzling Tastebuds. Shae has a wonderful space and she has yummy recipes to try in kitchen. I have noted her Bisibela Bhath for blog hop. She has a pictorial space for the recipe. The rice was very very yummy and delicious.

I didn't made any alterations. But omitted ghee, coconut, peanuts and capsicum.

Ingredients:

Rice - 1 cup

Tuvar dhal - 1/4 cup

Masoor dhal - 1/2 cup

Water - 6 cups

Turmeric - 1 tsp

Chopped Veggies - 1 1/2 cup [ I used 2 carrots, 6 beans, 1/4 cup peas, 1 potato ]

Small onions - 2 cups

Tomatoes - 3 large ripen - chop fine

Salt

Castor Oil - 1 tsp

For Bisibela bhath powder:

Dry roast and grind to a fine powder:


Sambhar powder - 1 tbsp [ don't roast ]

Cinnamon - 1"

Cloves - 2

Elaichi - 1

Marati mokku - 1

Coriander seeds - 2 tbsp

Jeera - 1 tsp


Gram dhal - 1 tsp

Red chillies - 2

To temper:

Oil - 4 tbsp

Mustard seeds - 1 tsp

Hing - 1 tsp

Curry leaves - few




Preparation:


1. Wash rice and dhal separately. Drain. Soak rice for 20 min.

2. In a pressure cooker, add 2 cups water, dhal, castor oil and turmeric. Let it boil ( without lid ) for 8 min.

3. Add rice, chopped veggies, 2 cups water, 1 tsp salt and cook for 5 whistles.

4. Heat oil in a kadai and temper.

5. Add onions, tomatoes, salt. Cook till tomatoes are mashy.

6. Add tamarind pulp, ground powder and 1/2 cup water. Cook till raw smell goes off on simmer flame.

7. Cool and open the cooker. Add the above mixture and stir well. Add 1 cup of water and check for salt. Simmer on low flame and cook for 2-4 min or until the rice is like khicdi consistency.

8. Serve with papad / pickle.