I am a grass , or am I a cereal or a grainI am everywhere and in almost all the foods you eat.My whole being used in many ways without restrain I offer you something which is so hard to beatI am as old as you can think of me to beThought to be originated from the land of camelsI am breakfast, lunch and dinner for all to seeOr be it desserts from cakes , pies to caramelsI am famous all over the world from east to westAs breads, flatbreads , cookies to muffinsI am v healthy and like a treasure chestFor ppl - weight conscious and its healthy kinsBuckle up and take a pen and a paperI am yellow when alive, brown when put to 'dust'Eating me makes you look so dapperNow think hard and tell me what is that grain that we all genuinely trust!!!
This was the riddle sent to me when I opted for a box in Open sesame contest. It was such fun looking for the answer to the riddle. My first answer was wrong , but with the second clue,I could guess it right. But when I looked at the riddle after I knew the correct answer, the answer seemed to be so obvious. Yes it indeed is WHEAT. How did I miss it the first time!!!!
Wheat is a staple food in our Indian diet. I decided to bake a cake with indian flavours. I used jaggery and cardamom powder and the addition of nuts and dates added to the flavour.Ingredients-
Wheat flour- 1 cup
Jaggery- 1 cup
Oil- 1/3 cup
Cashew-5 cut into pieces
Almond- 5 cut in to pieces
Dates- 5 finely chopped
Cardamom powder- 1tsp
Rose Essence- Few drops
water- 1/2 cup
Chop the nuts and mix them with flour. Sift the flour and baking powder in a bowl .Add cardamom powder in it. In another mixing bowl, add jaggery and oil and mix well. Then add the eggs slowly and mix well.Then stir in the flour slowly mixing it while adding. Add rose essence and water. Mix the nuts with some flour and fold the nuts and dates in the batter.Mix gently.
Pour the batter in a greased oven safe dish and bake it in a preheated oven at 180c.
Cool and cut them into pieces. These cakes are being sent to International food league at dining hall.