Whole Wheat Plum Cake, Christmas Plum Cake Made With Atta

I made this version of guilt free Christmas plum cake this year. It is made with 100% whole wheat and I used jaggery for sweetening the cake. I have not used alcohol for soaking the fruits. Its an easy recipe and can be put together in no time. Here is how to do it.

This fruit cake has black grapes (dark raisins), golden raisins (called as Kishmish locally), currants and dried apricots. The fruits you use are more of a personal choice. Use whatever you like. Clean the dry fruits and get rid of any stems. The trick with fruit cakes is to chop the dried fruits. Take time to chop the apricots and rough chop the raisins and black grapes. I cut the grapes in half. Yes its time consuming work but its rewarding. I find that the fruits absorb more flavor of the spices if chopped and the end cake is even more tastier.

Take a pan and add in the water and the jaggery. Simmer and let all the jaggery melt.

Once its melted, strain the jaggery water. Jaggery usually contains fine sand and straining will get rid of them. Heat the strained jaggery back on the pan and add in the dry fruits.

Add in the spice powders. I have used simple spices like cinnamon, cardamom and dry ginger. I love the flavour of dry ginger in a fruit cake. It smells so much like Christmas. Also add in the salt.

Add in the oil. I have used extra virgin olive oil for the cake. Vegetable / Sunflower oil also works perfectly fine. Let the mixture simmer for five minutes. Remove from heat and cool to room temperature. Its important that the mixture is completely cool before proceeding. If you mix flour in hot liquid, you will end up with gum. Nah! So be patient and wait for the mixture to cool. It might take one hour to cool.

Preheat the oven to 325 F / 160 C. Whisk the eggs in a cup. Add it to the cooled fruit mixture.

Mix well.

Measure and add the whole wheat flour ( I have used Indian whole wheat atta flour). Add in the baking soda. Whisk well to combine.

Add in the fruit mixture to the flour and mix well with a wooden spatula.

Mix well until combined.

Grease and flour a 6 x 3 inch round cake pan. Line the pan with parchment paper. Transfer the cake batter to the pan. Make sure that the batter is not more than 3/4th of the height of the pan. I had a little batter left and I poured it in a 3 inch cake pan. Bake for 45 minutes to 1 hour.

After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again.

Remove the cake from the oven and let it cool in the pan until room temperature. Run a knife on the sides of the cake pan to release the cake sticking to the sides. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day.

Its not Christmas without Plum Cake.

• 250 grams dry fruits of your choice
• 200 grams jaggery
• 1 1/4 cup water
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon cardamom powder
• 1 teaspoon dry ginger powder
• 1/2 teaspoon salt
• 30 grams extra virgin olive oil
• 2 eggs
• 225 grams whole wheat atta
• 1 teaspoon baking soda

1. Chop the dry fruits and set aside.
2. Take a pan and add in the water and the jaggery. Simmer and let all the jaggery melt. Once its melted, strain the jaggery water. Heat the strained jaggery back on the pan and add in the dry fruits. Add in the spice powders, salt and oil. Let the mixture simmer for 5 minutes.
3. Remove from heat and allow the mixture to completely cool.
4. Once cool, whisk the eggs and add it to the fruit mixture. Mix well to combine.
5. Mix the flour and baking soda in a bowl. Add in the fruit mixture to the flour and mix well with a wooden spatula.
6. Grease and flour a 6 x 3 inch round cake pan. Line the pan with parchment paper. Transfer the cake batter to the pan. Make sure that the batter is not more than 3/4th of the height of the pan. I had a little batter left and I poured it in a 3 inch cake pan. Bake for 45 minutes to 1 hour in a preheated oven set to 325 F / 160 C.
7. After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again.
8. Remove the cake from the oven and let it cool in the pan until room temperature. Run a knife on the sides of the cake pan to release the cake sticking to the sides. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day..

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 1 hour
• Category: Dessert
• Cuisine: Western

• 250 grams dry fruits of your choice
• 200 grams jaggery
• 1 1/4 cup water
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon cardamom powder
• 1 teaspoon dry ginger powder
• 1/2 teaspoon salt
• 30 grams extra virgin olive oil
• 2 eggs
• 225 grams whole wheat atta
• 1 teaspoon baking soda

1. Chop the dry fruits and set aside.
2. Take a pan and add in the water and the jaggery. Simmer and let all the jaggery melt. Once its melted, strain the jaggery water. Heat the strained jaggery back on the pan and add in the dry fruits. Add in the spice powders, salt and oil. Let the mixture simmer for 5 minutes.
3. Remove from heat and allow the mixture to completely cool.
4. Once cool, whisk the eggs and add it to the fruit mixture. Mix well to combine.
5. Mix the flour and baking soda in a bowl. Add in the fruit mixture to the flour and mix well with a wooden spatula.
6. Grease and flour a 6 x 3 inch round cake pan. Line the pan with parchment paper. Transfer the cake batter to the pan. Make sure that the batter is not more than 3/4th of the height of the pan. I had a little batter left and I poured it in a 3 inch cake pan. Bake for 45 minutes to 1 hour in a preheated oven set to 325 F / 160 C.
7. After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again.
8. Remove the cake from the oven and let it cool in the pan until room temperature. Run a knife on the sides of the cake pan to release the cake sticking to the sides. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day..

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 1 hour
• Category: Dessert
• Cuisine: Western

Find it online : https://www.kannammacooks.com/whole-wheat-plum-cake/

Recipe for Radish Dosai, Mullangi Dosai made with ground radish and spices mixed with traditional dosa batter. Recipe for mullangi dosai with step by step pictures.

We had another bumper crop of radish at the farm and apart from making the usual radish thogayal and radish chapati , I wanted to try something different. I ended up making radish dosai and this is going to stay in my repertoire for a long time as its a winner at home and got approved by the son and dad duo. Radish is a low-calorie fibre rich vegetable with only 18 calories per 100 grams. But 100 grams of the vegetable provides around 27% of Vitamin C requirements. So lets get the weekly dose of radish with this easy radish dosa. Here is our helper at the farm Vijay with our bumper crop. (P.S – He has a brother and his name is Ajith 🙂 Thala and Thalapathy rock the farm. 🙂 Here is how to do Radish Dosai. The batter Wash, Clean and Peel the Radishes. Steam the radish for 10 minutes in a steamer and set aside. Take a mixie jar and add in the steamed / cooked radish along with onions, cumin seeds, fennel seeds, black pepper and asafoetida. Grind to a paste. Set aside. I have used about 3-4 medium sized radishes today for this recipe. If the Radish is big, use just two. Note: Do NOT use any water while grinding the radish mixture.

Add the ground mixture to the regular idli-dosa batter. Here is the recipe for idli-dosa batter. Add in the chopped coriander leaves. I have not added any additional salt. The salt in the idli-dosa batter will suffice. Mix well and set aside for 10 minutes. Note: Store bought idli-dosa batter works fine too.

Making Dosas Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.

Wait for the dosa to get the brown spots here and there. Cook until underside of the radish dosa is golden brown.

Loosen the edges of the radish dosa with a steel spatula. Flip the radish dosa. Cook for 30 seconds more. Remove the radish dosa from the griddle and repeat with remaining batter.

Serve hot with chutney of your choice. Here are chutney recipes from Kannamma Cooks. Chutney Recipes for Idli-Dosa.

• 200 grams Radish (around 3 medium size radish)
• 1/2 of a small onion, roughly chopped (about 1/3 cup )
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon black pepper
• 1/4 teaspoon asafoetida
• 4 sprigs coriander leaves, finely chopped
• 500 ml idli dosa batter
• Oil for making dosas

1. Wash, Clean and Peel the Radishes. Steam the radish for 10 minutes in a steamer and set aside.
2. Take a mixie jar and add in the steamed radish along with onions, cumin seeds, fennel seeds, black pepper and asafoetida. Grind to a paste. Set aside.
3. Add it to regular idli-dosa batter. Here is the recipe for idli-dosa batter. Add in the chopped coriander leaves. Mix well and set aside for 10 minutes.
4. Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.
5. Wait for the dosa to get the brown spots here and there. Cook until underside of the radish dosa is golden brown.
6. Loosen the edges of the radish dosa with a steel spatula. Flip the radish dosa. Cook for 30 seconds more. Remove the radish dosa from the griddle and repeat with remaining batter.
7. Serve hot with chutney of your choice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Chutney
• Cuisine: South Indian