Health Fitness Food

Ever since my return from Odisha, I haven't done enough of posts. Yes, I have been really busy with my projects. Nevertheless, I have not baked cake rusks for a long time and feel like enjoying biscottis with my regular cup of tea. So decided to bake a fresh batch for myself. Baked a low fat atta cake and then double baked the slices for a double delight. low fat  whole wheat cake rusk  Cake rusk or simple rusk has been a favorite since childhood. I have been savoring these crispy delicacies with milk and tea. I still remember having visited a cake rusk factory when I was merely a 4-5 year old. The memories of that day are still fresh. I often talk about that day to hubby - my biggest support system. I love to relive those memories time and again, and he is the only one who pays ears to me here. I still remember how rusks were lined up in huge trays there ready to go into the traditional oven. Unforgettable memories. That was the day I started having rusks! I f

eggless cake Eggless whole wheat cakes are a favorite with everyone. I am no exception. But cakes or any bakes aren't the healthiest food choices. Nevertheless, it is always better to bake eggless atta cakes at home and that too using the healthiest of ingredients for guilt-free snacking. This time I wanted to bake a wheat cake for a double delight, since I was craving for biscottis - the double baked beauties. So I started with my baking experimentation, taking no recipe as my reference. Glad, I was able to do so successfully. Here I come with an eggless atta cake and cake rusk no egg. biscotti/eggless wheat cake rusk Ingredients 1 cup- multi-grain flour (or you may take whole wheat flour) 1/2 cup-milk powder 1/4 cup-cornmeal (makki atta - optional) 3 tbsp- oil 2 tbsp- butter/ghee 1/4 cup- condensed milk (optional - you may take milk instead) 3/4 cup- curd 1 tsp- baking powder 1/2 tsp- baking soda Pistachio and nuts - powdered or chopp