Mar 8, 2010

Savoury vegetable cake

I was intending to bake a savoury version of a cake for a very long time. As I always try to make my cakes healthy and of low calories, I wanted my savoury cake to be the same so that we could have a healthy guilt free and delicious snack. And therefore I have incorporated the multigrain atta which contains barley, ragi, soya along with a large proportion of wheat flour. I have found this atta really ideal for baking purposes . The cake has a lovely spongy texture.
And then the addition of vegetables of your choice makes it more healthier. You could use corn , red and yellow bell peppers, mushrooms, peas etc. I am sure the kids would love it as well as the grown ups too!!!
I am sending this to Kids delight at spicing your life as the theme this time is Snacks.

savoury veg cakeIngredients-
Pilsbury multigrain atta- 2 cups
Oil- 1/4 cup
Milk- 1/4cup
Brown sugar- 1/4cup
Salt- 2tsp or to your taste
Baking powder- 4tsp
Baking soda-a pinch
Pepper cumin powder- 1tsp
Dried red chillies crushed- 3-4
Mixed herbs- 1tsp
Butter- 1/2tsp
Capsicum- 1small(chopped to small pieces)
Carrot- 1 (Chopped to tiny cubes)

savoury veg cakeMethod-
Heat the butter in a pan. Add the chopped vegetables and saute till they become tender, but remains crisp. Keep it aside.
Now beat the eggs and combine with sugar followed by milk and them oil. Combine the other dry ingredients together (flour. baking powder, Soda, Cumin pepper powder, mixed herbs, Salt, red chilly flakes) Mix the wet and dry ingredients together till you get a uniform batter. Now fold in the sauteed vegetables.
Pour this in a greased and floured cake pan. Bake the cake in a preheated oven at 160c for 35 minutes.
Slice the cake and serve warm with tomato ketchup or chilly sauce. You can store the cake in refrigerator for 2-3 days. Microwave for 20 seconds before serving.
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