Vegan Chocolate Cake

Hi all ! i admitted many times that i have giannnnnt sweet tooth..n i mean it ! similarly i told this too that m on path of healthy lifestyle..(n its working amazingly). So no sugar dunk food !! lately i was missing my cakes more then anything ! n as they say,,'where there's will,there's way !' i finally came up with the cake base which have all good things that u can hv it with out any damn guilt !! (yea m serious  !)

Recently i discovered very basic ingredients which can b used as replacement of our usual things.one of them is sweet potato.Sweet potato is good carbohydrate source like potato but with far more fiber...after some research i finally came to know that its puree can be use as replacement of pumpkin puree ! now a days i use it instead of potatoes in kabobs or binding agent.

I as trying to incorporate it in dessert lately,even succeeded in few which i ll share real soon.Now lets come to our title cake which is chocolate cake.it has all healthy things but yet so sinfully delicious that you ll forget the buttery n heavy cakes...its really moist(coz of sweet potato puree),light n brownie like crumbly that no one ll believe that it whole wheat cake !
Next time i am going to make this fresh n gonna have it hot with some icecream  ...

So,without further ado..here is my recipe: make it n thank me later 

INGREDIENTS

1cup whole wheat flour
1cup sweet potato puree
1tsp baking powder
1/4 tsp baking soda
1tbsp flex seed powder
1/5 cup soya milk
2tbsp coco powder
1/2 cup chopped dark chocolate
1egg (optional)
4-5 crushed almonds
1/4cup olive oil
1/2cup powder sugar/honey
Vanilla essesnce

DIRECTIONS

• Mix flex seed with warm soya milk n let it rest fr 5 minutes.
• Seive together flour,baking pwdr, soda n coco powder.
• Whisk egg with sugar thn whisk in oil.add potato puree,flex seed-milk mixture n essence.mix again.
• Add half of dry ingredients n mix in..again add remaining n mix..if it feels dry,add some soya milk.finally fold in chocolate chunks.
• Pour it in baking dish n top it with almonds.. bake fr 30 minutes on 170'.rin em

# Any light oil can be used.

## I used sugar very less intentionally.you can add more if you want. 

Amla Murabba / Gooseberry Relish

I have very fond memory of making Murabba in my childhood.Mom use to make full big jar of it.Today i brought some amla with full of excitement to finally make this sweet delight..did all the research n all then finally called mom to get the exact details..n guess what...from childhood i only remembered pricking the fruits !! actually the process is very tricky n lengthy !!!

so,hold on for sometime..i ll share the traditional recipe soon ...

Authentic Laal Maans/ Mutton in red gravy

This dish is one of the topper in Rajasthani cuisine n always been must on royal dinner table ! (as told by their Queen on TV n many books)..Mastering in this dish is almost as crucial as Hyderabadi Biryani :P

I tried my hands on it several times n failed miserably !i almost lost the hope that i ll ever be able to make it...reason was not having proper recipe..if you ll google,there r n number of recipe which call for tomato but in real there is no tomato in this dish..

The main trick is to make perfect balance between heat of chilies n mildness from ghee as they r the two main star of this dish ! which finally i managed somehow :D

just look at the gravy color ! ooh !!

DON'T even think about replacing ghee(clarified butter) with any oil as it gives the signature subtle taste.You can add Kashmiri chili powder n reduce whole chili but it will effect the taste slightly.
Also i would suggest not to garnish it with any coriander or green chilies as the taste ll be subside which is strict no-no.


INGREDIENTS

1 Kg Mutton (shoulder part)
4 Red Onion(medium size)
1inch Ginger root
10-12 Garlic (big Cloves)
12-15 Whole red chilies
1tbsp Whole coriander seeds
2 Black Cardamoms
4 Green Cardamoms
1tbsp Cumin Seeds
1 inch Cinnamon stick
1tsp Fennel Seeds
5-6 cloves
10 whole black pepper
1/6 nutmeg
1tsp Turmeric powder
1 Cup Ghee/Clarified butter
Salt to taste
for marination:
1Cup Yoghurt
1tsp chili powder
1tsp Ginger-garlic paste



DIRECTIONS

• Marinade mutton with yogurt,gg paste,chili powder for atleast 6 hr.(Best is 12 hr)
• Chop onion in thin slices.Soak chilies in hot water for 20 minutes approx.
• Slit the chilies n remove seeds n center vein.
• roast coriander seeds,whole black pepper n cloves
• In grinder.take chilies,ginger,garlic,all whole spices n grind into coarse paste.
• Heat ghee in heavy bottom pan(or pressure cooker).Fry onion in it till golden brown in color.this ll take 10-12 minutes.
• Add coarse chili-spice paste n turmeric powder and fry on very low heat for atleast 20 minutes.You can add 1/2 cup water.
• remove mutton pieces from marination and add it in pan.Fry on high heat for approx 10 minutes.

• Add salt n 2 cup of hot water.Let it come to boil.Close the lid n slow the heat.Let it cook for 1.5 hr.(if using pressure cooker,then time ll be 30 minutes)
• Remove from heat n let it rest for atleast 15 minutes.
• Serve hot with chapati.

# I recommend meat with fat n with bone.
## Timing is must.So please follow to the T .
### If using pressure cooker,make sure to cook on lowest flame n no whistle please.