We should remember and care about our friends not only while we’re together, but when they’re far away. Long-distance friendship is the strongest one. This quote is perfect suitable for defining our friendship.
Bestie Since 2005
When you go to college, you get to meet people from different walks of life, different countries, continents, hear stories that will last a lifetime, and see things you won’t forget. Most friends you make in college last forever. When meeting people in college, there are two categories of people you’ll meet. The first group is those who are just a passing phase in your life, while others become your best of friends. I am lucky to have you in my life.
Pressure Cooker Cake
Last year, I baked Orange Chocolate Cake and it turned out delicious. She is a huge chocolate fan. This year I made chocolate cake but with the combination with lemon. This chocolate lemon celebration cake is no ordinary cake. The secret of this lemon delicious cake is – The Whole Boiled Lemon. When lemon is boil for that long, its bitterness slips into the water. You can use the whole lemon with skin and all, for a moist and delicious result.
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Ingredients: Whole Wheat Flour – 1 cup Brown sugar – 1/2 cup Cocoa powder – 1/4 cup One lemon Baking Powder – 1/2 tsp Baking soda – 1/2 tsp Refined Oil – 1/4 cup Greek yogurt – 3/4 cup
For Topping: Chocolate chips – 1/2 cup Milk – 2 tbsp Sprinkles for decoration Candy lemon slices
Lemon Chocolate Cake
Method:
Boil lemon (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 1 cup of water and lemon. Boil it for 30 minutes covered in low flame. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
Wet mixture: In a grinder mix brown sugar, oil, yogurt, boiled orange (with the skin after removing pith) and grind into a smooth batter.
Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Tips:
Adjust sugar according to your taste.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of curd.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
For best results use lemon with thin skin.
For Topping : Melt chocolate chips in a microwave for 3 minutes. Add little milk and mix it well. Quick Chocolate ganache is ready. Spread evenly on cake and let it rest.
Yummy and Delicious
Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
Beautiful slices
Important Notes:
Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
Baking Tin should be made of Aluminium.
If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
No gasket and whistle are needed. Remove them before baking.
Don’t add water to the pressure cooker.
Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 10 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.
My Baby – Ray
How to Bake In A Pressure Cooker?
Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 8 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re pan fried with minimum oil. Yes, this is our new favorite way to eat Brussels sprouts and we didn’t need a new one. It’s outrageously easy and mouth wateringly delicious.
Crispy Brussels Sprouts
Brussels sprouts are hearty with a strong, nutty flavor. Enjoy them raw and shredded in a salad or roasted with a drizzle of olive oil. You can purchase a fresh Brussels sprout stalk, which hosts small heads neatly aligned side by side in rows, or you can buy a bag of loose sprouts, fresh or frozen. Brussels sprouts are a source of the B-vitamins necessary for cellular energy production, including vitamin B6, thiamine, and folate. Brussels sprouts contain 24% of the daily recommended amount of vitamin A, which is great for your eyes and internal organs.
Brussels Sprouts
The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.
The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama.
Happy Chaitra Navratri
Navratri’ in Sanskrit translates to ‘nine nights’. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas. This Hindu festival is dedicated to Goddess Durga and her 9 avatars. On each of these nine days, Hindus worship the nine different manifestation of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from the heaven to bless her beloved devotees.
Navratri Prasad
North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).
Jai Durga
Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C. I already shared whole Navratri prasad with pumpkin this time I wanted to try with beetroot. Beetroot Kala Chana Gravy, Beetroot Rava Halwa , Beetroot Poori and turned out super yummy. Of course, treat for eyes as well because of beautiful beetroot pink color.
The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama. North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).
Beetroot Kala Chana Gravy
Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.
Ingredients: Kale Chane – 2 cups Beetroot – 1 One small chopped sweet potato Tomatoes – 3 Ginger – 1 inch One green chilli Oil – 4 tbsp
Spices: Cumin – 1 tbsp Carom seeds or ajwain – 1/2 tbsp Red chili powder – 1/2 tbsp Coriander powder – 3 tbsp Chana masala – 1 tbsp Chaat masala – 1/2 tbsp Himalayan pink salt to taste
Fresh coriander leaves
Method:
Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
Now heat oil in a pan. When the oil is hot, lower the flame.
Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
Finally add fresh chopped coriander leaves and mix.
Delicious kala chana gravy with beetroot is ready.
Beetroot Rava Halwa
This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.
Ingredients:
Sooji or Semolina – 1 cup Beetroot – 1 medium size Sugar – 1/2 cup Water – 1 cup Ghee – 5 tbsp + 1 tbsp Green cardamom powder – 1/2 tsp A pinch of Himalayan pink salt Chopped pistachios & almonds – 1/2 cup
Method:
Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
Mix it quickly in roasted sooji mixture and make sure there are no lumps.
Cook for another minute on low flame, stirring continuously.
Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
Garnish with chopped nuts and serve hot.
Tip:
Adjust sugar according to your taste.
Beetroot Poori
Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.
For Dough: Whole Wheat Flour – 1 cup Beetroot puree– 1/2 cup Rava – 1 tbsp A pinch of Himalayan pink salt Oil or ghee – 1 tbsp
Oil for deep frying
Method :
Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
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Beetroot Kala Chana Gravy
Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.
Delicious Parsad
Ingredients: Kale Chane – 2 cups Beetroot – 1 One small chopped sweet potato Tomatoes – 3 Ginger – 1 inch One green chilli Oil – 4 tbsp
Spices: Cumin – 1 tbsp Carom seeds or ajwain – 1/2 tbsp Red chili powder – 1/2 tbsp Coriander powder – 3 tbsp Chana masala – 1 tbsp Chaat masala – 1/2 tbsp Himalayan pink salt to taste
Fresh coriander leaves
Method:
Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
Now heat oil in a pan. When the oil is hot, lower the flame.
Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
Finally add fresh chopped coriander leaves and mix.
Delicious kala chana gravy with beetroot is ready.
Tip :
Taste salt before adding in masala because boiled black chickpea also has salt in it.
Kala Channa
Beetroot Rava Halwa
This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.
Recipes with Beetroot
Ingredients:
Sooji or Semolina – 1 cup Beetroot – 1 medium size Sugar – 1/2 cup Water – 1 cup Ghee – 5 tbsp + 1 tbsp Green cardamom powder – 1/2 tsp A pinch of Himalayan pink salt Chopped pistachios & almonds – 1/2 cup
Method:
Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
Mix it quickly in roasted sooji mixture and make sure there are no lumps.
Cook for another minute on low flame, stirring continuously.
Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
Garnish with chopped nuts and serve hot.
Tip:
Adjust sugar according to your taste.
Halwa
Beetroot Poori
Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.
For Dough: Whole Wheat Flour – 1 cup Beetroot puree– 1/2 cup Rava – 1 tbsp A pinch of Himalayan pink salt Oil or ghee – 1 tbsp
Oil for deep frying
Method :
Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
Frozen grapes are the best snack ever. Especially in the summer. They’re super refreshing, incredibly healthy, low-calorie, and super easy. I mean you actually don’t have to do anything except putting them in the freezer. And they kind of taste like frozen candy. It’s just delicious.
Frozen Fruit Candy
There are many different varieties of grapes, and they are usually available. You can use almost any type of grape for this sweet snack.You can use grapes red or black or green grapes. There are lots of nutritional benefits to eating grapes, including the fact that they are low glycemic and full of antioxidants. Besides just eating them out of hand, grapes can be added to smoothies or sliced and served in a salad. One of the most fun ways to use grapes is to make frozen grapes that are a sweet treat on a hot summer day.
Healthy No Sugar Snack
Best of all, the natural sugars in the grapes taste even sweeter when they are frozen. This is because the freezing process reduces the water in the fruit and makes the natural sugary taste more concentrated.
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Ingredients:
Grapes – red or black or green (Your choice )
Method :
Gently pull grapes from the stem.
Put the grapes in a colander and rinse them with cold water for about 30 seconds. Gently rub them as you rinse them.
Let it sit in a colander for 30 minutes.
Then put all grapes in a airtight container and keep in a freezer for overnight.
Not only are berries bursting with flavor, with vitamin C and phytochemicals, which may deactivate potential carcinogens. And be glad for what berries are not full of: they are fat-free, low in sodium and nearly calorie-free.
Chia seeds jam
Berries also have higher amounts of fiber compared to other fruits, and eating these can make for a healthier digestive system, help regulate bowel movements, provide a shield with regards to immune function and response to inflammation, and may decrease your risk of chronic diseases. Sprinkle any of these berries on top of your oatmeal, pancakes, toast, yogurt, or ice cream.
Super fresh berries
This easy mixed berry chia jam is a healthy condiment to have on hand for upping the deliciousness of your breakfast, dessert and snacks. A nutritious sweet spread that’s gluten free, dairy free and refined sugar free. This homemade mixed berry chia jam is best replacement as compare to the store bought jam. You lose all the piles of sugar, preservatives and potentially other chemical agents like thickeners. You add the omega-3, fibre and protein-rich goodness of chia seeds. And as an added bonus, it’s SO easy to make.
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Ingredients: Chopped strawberries -2 cups Blueberries – 1 cup Raspberries – 1 cup Blackberries – 1 cup Chia seeds – 2 tbsp Juice of half lemon
Method:
Place all berries (except lemon juice) with 3/4 cup of water in a medium saucepan, mix, and bring to a simmer over medium heat for 10 minutes (covered).
After 10 minutes mash mixture with a potato masher.
Once jam starts to thickens. Add chia seeds with lemon juice.
Mix and cook for 3 minutes. Then switch off the flame.
Allow jam to cool down completely and keep it in the refrigerator overnight.
Next day, store jam in a sterilized glass jar. Enjoy jam with warm toast.
Fibre rich jam
Tips :
Allow to cool and store in sterilized glass jar.
Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 2 months.
When we think of carrots most of us think of them as being orange. Rainbow carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest. Typical varieties that are grown for the mix are yellow stone, white satin, purple haze, black knight, nantes and atomic red making for a perfect array of tender-crisp, sweet and earthy carrots.
Rainbow Carrots
These carrots have a sweet aromatic taste and a fresh crisp texture similar to radish. Their sweetness allow them to be used more in fruit form for deserts, preserves and smoothies, but they are equally good in savory dishes. They generally cook faster than their counterpart.
Lunch Recipe
This Gajar matar ki sabzi is a steamed and sauteed dry dish made with carrots, green peas and minimal spices. Though there are many variations of making carrot and peas dry sabji, this recipe is simple and quick to make with a handful of ingredients. This dish makes for an easy lunch or dinner on weeknights. Savor with a roti or paratha for a comforting healthy meal.
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Ingredients : Rainbow carrots chopped – 500 gms Frozen peas – 1 cup Finely chopped cherry tomato – 5 Finely chopped coriander leaves – 1/4 cup Slit green chilli – 2 Finely chopped garlic – 1 tbsp Cumin – 1 tbsp Red chilli powder – 1/2 tsp Turmeric – 1/2 tsp Coriander powder – 1 tbsp Oil – 2 tbsp Himalayan pink salt to taste Fresh coriander leaves for garnishing
Method :
Add oil in a pan and add cumin seeds till they turn aromatic.
Then add grated garlic and slit green chilli cook till 15 seconds. Add chopped rainbow carrots and frozen peas with salt, red chilli powder, turmeric with coriander powder.
Mix them well and cook for 10 minutes (covered).
After 10 minutes add chopped cherry tomatoes. Saute till they turn soft and mushy (10 minutes).
14 February yes, it’s Valentine Day. The Day of love but WE have one more special reason to celebrate. This day is more special for us because it is our son Reyansh’s 11th Birthday. This Hidden Heart Cake is perfect for this occasion. This cake is made with whole wheat flour and it is soft, moist, filled with lots of love 🙂 and chocolate.
Yummm Cake
How to make this cake ?
Making of Heart Cake Batter: Start by making a chocolate curd cake batter and bake it in a loaf pan. Cool the cake completely and then use a cookie cutter to cut it into heart shapes.
Make vanilla cake batter. I used vanilla curd batter recipe. It makes the most delicious cake.
Assembling: Spoon some vanilla cake batter in the bottom, then place the heart and then cover the entire cake with remaining batter and bake.
Decorating and Serving: Drizzle some chocolate sauce with sprinkles and it’s done.
Three boys of my house
Hidden heart cakes, or surprise cakes, are a simple and creative way to add a fun twist to birthday cakes. This is also a unique and thoughtful gift for a friend or loved one. And the effect is much easier than you may think. This doubles as a craft for kids as well and really wows them :). With only a few tweaks and a couple of extra steps you will transform a loaf cake into an impressive and beautiful dessert that also serves as a perfect Valentine’s Day gift for any cake lover.
Wok Cake
I used curd as one of the wet ingredients in this recipe. Curd is an excellent replacement for the egg when used for baking. It adds a very nice softness to the baked good it is added too in eggless chocolate cakes and eggless vanilla cake. Instead of sour curd, you can also use plain curd, baking soda, and baking powder to make the cake spongy and fluffy.
Hidden Heart Cake
Chocolate Cake Recipe :
Ingredients :
Whole Wheat Flour – 1 & 1/2 cups
Greek yogurt – 1 cup
Brown sugar – 1/2 or 3/4 cup
Cocoa powder – 1/4 cup
Baking Soda – 1/2 tsp
Baking powder – 1 tsp
Refined Oil – 1/4 cup
A pinch of Himalayan pink salt
Method :
Dry mixture: Shift whole wheat flour, cocoa powder, baking powder, baking soda. Mix salt and keep it aside.
Wet mixture: In a grinder add brown sugar, curd, oil and mix until smooth.
Mix dry mixture into wet mixture.
Put prepared batter into a greased pan.
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated wok and bake it for 1 hour.
When cake is done, allow to cool for 10 minutes. Remove bread from the pan and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely .
Once cool, use a heart-shaped cookie cutter to cut out chocolate sponge hearts. Keep it aside.
Vanilla Cake Recipe :
Ingredients :
Whole Wheat Flour – 1 & 1/2 cups
Greek yogurt – 1 cup
Sugar – 1/2 or 3/4 cup
Baking Soda – 1/2 tsp
Baking powder – 1 tsp
Refined Oil – 1/4 cup
A pinch of Himalayan pink salt
Method :
Dry mixture: Shift whole wheat flour, baking powder, salt and baking soda. Mix salt and keep it aside.
Wet mixture: In a grinder add sugar, curd, oil and mix until smooth.
Mix dry mixture into wet mixture.
Assembling : Transfer some of the cake batter into the baking pan, just enough to create a thin layer of batter at the bottom. Arrange the sponge hearts in a row along the middle of the baking pan. Pour/spoon the rest of the vanilla curd batter around and over the row of sponge hearts, smooth out the top,
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated wok and bake it for 1 hour.
When cake is done, allow to cool for 10 minutes. Remove bread from the pan and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely before slicing.
For chocolate sauce – In a bowl add chocolate sprinkles (1/2 cup) with one piece of dark chocolate and milk (1/8 cup). Microwave high for 1 minute and its ready.
Valentine Kid Birthday
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.
Tips:
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of water or milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Heart Shape Goodies :
Easy homemade cake goodies covered in a sweet chocolate coating. The perfect bite-sized party treat or favor for any occasion.
Dip the end of the toothpick into the melted chocolate and push that same end into the heart shape sponge. The melted chocolate helps as “glue”. Coat sponge with chocolate sauce and top with sprinkles. Then keep them in a refrigerator for one hour.
Here’s a fun take on the traditional south Indian Lemon Rice- this Lemon Quinoa has the same flavors as the rice but is more wholesome and protein-packed. Quinoa is pre cooked and tempered with mustard seeds, lentils, curry leaves, turmeric. Fresh Lemon juice makes it slightly tangy, further enhancing its taste and giving it a distinctive flavor. Vegan, Gluten-Free.
Quinoa (pronounced KEEN-wah or ke-NO-ah) is often described as a “superfood” or a “supergrain,” is not actually a grain, but a seed. It grows from a plant in the goosefoot family and is considered very healthy – it contains all nine essential amino acids and is a great source of protein. There are many types of quinoa available in the market, most popular being creamy white, red, and black. They open up to release little white curls (like a tail) as they soften.For day-to-day cooking white quinoa is my favorite. I use white quinoa as a rice replacement in many recipes as its texture is super light and fluffy. I mostly use red or black quinoa in salads.
Lemon Quinoa
Ingredients : Cooked quinoa – 2 cups Chana dal & Urad dal – 1/2 tbsp each Dried red chilli – 2 Green chilli – 2 Roasted cashews & peanuts – 1/4 cup each Mustard seeds – 1/2 tsp Dried curry leaves – 6 Turmeric – 1/2 tsp Oil – 2 tbsp Juice of one lemon Himalayan pink salt to taste Few fresh coriander leaves
Method :
Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
Add chana and urad dal. Roast them until light golden. Now add curry leaves with green chilli and dried red chilli. Saute for a minute.
Lower the heat and add salt with turmeric. Mix them well and add cooked quinoa.
Cook for 2 minutes and then lemon juice. Cover it for 5 minutes.
After 5 minutes add fresh chopped coriander leaves. Mix well and serve hot.
Cultivated throughout India and nearby countries, amla has gained a following throughout the world as a “superfruit.” It’s no surprise — a 100-gram serving of fresh amla berries contains as much vitamin C as 20 oranges.
Amla Gur Ki Chai
Amla, also known as Indian gooseberries, grows on a flowering tree of the same name. The small berries are round and bright or yellow-green. Though they are quite sour on their own, their flavor can enhance recipes they’re added to. A tangy fruit, Indian Gooseberry is mostly available during the winter months. This fruit is particularly famous for its unusual taste as it contains a mixture of different flavors ranging from bitter, pungent, sweet to astringent and sour.
Healthy Beverage
Amla, if consumed both in the fruit and juice form, may help you get rid of those unwanted, extra fat around your waist. Amla juice is known to be one of the best natural juices one may consume for quick fat burn and weight loss. But to break the monotony, there is another way you can add amla to your weight loss diet is by simply making its tea.
Indian Gooseberry Jaggery Tea
Sounds interesting, right? Amla juice is known to be one of the best natural juices one may consume for quick weight loss. However, there is another way you can add amla to your weight loss diet is by simply making its tea. Preparing amla tea is extremely easy and will not take only 10 minutes.
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Ingredients : (For 2 cups) Water – 2 & 1/2 cups Grated amla – 2 (remove seed) Grated ginger – 1/2 tsp Grated jaggery – 2 tbsp ( adjust according to your taste)
Method :
Heat water in a pan and let it boil. Add grated amla, ginger and fennel.
Let it boil for 10 minutes on low heat. After 10 minutes switch off the flame and add jaggery.o
Quinoa is low in calories and high in good quality proteins, which works well for any weight loss diet plan. Quinoa is a complete source of protein and a good source of anti-inflammatory, monounsaturated and omega-3 fatty acids. It is anti-inflammatory and also a powerful antioxidant. With all these and more nutritional benefits, it’s difficult to resist adding quinoa to your diet.
Quinoa Poha
But how do you really do it without having to change your palate? You can include quinoa in your morning diet by making quinoa poha. Yes, your regular poha gets a makeover by replacing high-carb rice flakes with low-carb, high-protein quinoa. This sweet, spicy, lemony and hearty, that’s how I would describe the flavors in this Quinoa Poha :). Quinoa Poha is my healthy twist on a popular Indian vegetarian breakfast and snack recipe.
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Ingredients : Cooked quinoa – 2 cups Chopped veggies – 1/4 cup each ( Any veggies of your choice) ( I used beans, carrots, string beans, broccoli, red capsicum, frozen peas) Finely chopped onion – 1 big Finely chopped green chilli – 1 Roasted peanuts – 1/2 cup Mustard seeds – 1 tsp Curry leaves – 7 Red chilli powder – 1/2 tsp Turmeric – 1/2 tsp Chaat masala – 1 tsp Oil – 2 tbsp Juice of half lemon Himalayan pink salt to taste Few fresh coriander leaves
Method :
Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
Add curry leaves with green chilli.
Now add finely chopped onions and cook until onions are translucent.
Add all chopped veggies with himalayan pink salt and saute for 8 minutes on low heat.
Now add red chilli powder, turmeric and chaat masala. Mix well.
Then add cooked quinoa and saute for 5 minutes on low heat.
Switch off the flame and add lemon juice with fresh coriander leaves. Mix well and serve hot.
Winter is nearly here which means it’s time to up our Vitamin C intake to help enhance our immunity and fight off the winter sniffles. This cozy, comforting Mandarin Ginger Tea for one is ready to go in under 10 minutes. Made with fresh mandarin orange, ginger, and with masala chai powder is a quick way to warm up. It pairs well with books, cozy blankets, and chilly nights or crisp mornings.
Vitamin C Tea
Mandarins are a delicious and healthy way to do this, whether you’re after a tasty snack to have on the go or want to enhance your go-to salad with some citrus flavour. Mandarins are a great, tasty, low-calorie winter fruit, packed with plenty of vitamins, nutrients, and minerals to keep you and your family healthy during the cooler months.
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Ingredients : (For 2 cups) Water – 2 & 1/2 cups Chopped mandarin – 2 (remove white pith) Grated ginger – 1 tsp Chai ka masala – 1/2 tsp
Mandarin Ginger Tea
Method :
Heat water in a pan and let it boil.
Add ginger with chopped mandarins and chai ka masala. Mash all ingredients with a potato masher.
Makar Sankranti or Ghugutia is one of the famous Hindu festivals and is celebrated with a lot of zeal in Uttarakhand. According to the Hindu scriptures, on this day, the sun enters the zodiac sign of Capricorn from the zodiac sign of Cancer. This day marks the northward transit (Uttarayan) of the sun. The migratory birds also return to the hills, since a change in the season takes place.
Khajoor Recipe
On Makar Sankranti people give Khichdi in charity and take a dip in holy rivers in Kumaun Bageshwar (Saryu and Gomti Sangam) and Rani Bagh (Gaula). They also participate in the Uttarayani fairs to celebrate the festival of Ghughuti (also known as Kale Kauwa).
Table decor
During the festival, people make sweetmeats out of wheat flour that is deep-fried in ghee and shaped like drums, pomegranates, knives, swords, etc. They are strung into a necklace and are worn by children on the morning of Ghughuti. They also sing to attract crows and other birds. Portions of these edible necklaces are offered to welcome the migratory birds back after their winter sojourn in the plains.
Traditional Pichora
I already shared a Ghughuti recipe in my blog. Traditionally, ghughuti dough is made into different shapes and then deep-fried. The most common shape resembles the Hindi letter 4 while shapes of drums, knives are also common. This time I will make Khajoor. Khajoor locally called Rotana is a fried cookie made up of wheat flour, milk, suji, fennel seeds and jaggery. Rotana is served in cultural events and festivals. Khajoor is also prepared at the times of “Makar sankranti and Holi” festivals.
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Ingredients :
Whole Wheat Flour – 2 cups Water – 1 cup Grated jaggery – 1 &1/2 cups Sesame seeds – 1/4 cup Fennel seeds – 1/8 cup Oil – 4 tbsp A pinch of Himalayan pink salt
Oil for frying
Makar Sankranti
Method :
Heat water in a pan and add grated jaggery or gur.
Add a pinch of himalayan pink salt. Cook till jaggery melts.
Then filter jaggery water an allow to cool down completely.
I used food processor to knead a dough. Add 2 cups of Whole wheat flour into a food processor.
Add sesame seeds and fennel seeds with oil. Mix it.
Then add prepared jaggery water slowly and knead a dough.
At last add little oil and mix it well.
Now take a small portion of dough. Roll a dough into flat chapati (little thick ) and cut into diamond shape.
Then fry on low heat till light golden brown. Serve with hot cup of chai.
The festival of Lohri has a lot to offer – great food, a taste of tradition, dance and dhol. Lohri, the harvest festival celebrated in northern India, especially Punjab and Haryana is looked forward to because of several reasons. A time for a refreshing get-together, an excuse to hum traditional songs like Sunder Mundriye Ho and shake a leg to their tunes, and the joy of digging into the delectable traditional thali – Lohri signifies joy and new beginnings.
Lohri Decor
Popcorns are a staple when it comes to Lohri but instead of the basic ones why not give your popcorns a twist? These special Lohri recipes of popcorn are what you need to set the mood of your Lohri party in 2022 a year we all hope gets better. These three delicious and easy to make flavored popcorn recipes. From spicy to sweet, one of these flavors will be your next favorite.
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Ingredients:
Salted popcorn : Corn kernels – 1/3 cup Ghee – 2 tbsp Himalayan pink salt to taste
Masala popcorn : Corn kernels – 1/3 cup Red chilli powder – 1/2 tsp Turmeric – 1/4 tsp Chaat masala – 1 tsp Ghee – 2 tbsp Himalayan pink salt to taste
Lohri is just around the corner, so I thought to make these homemade sweet treats to elevate the festivities. Gur and gajaks are some of the main things that are served during this Punjabi festival. There are many varieties of chikkis available like dry fruit chikki, sesame seeds chikki, etc. Today, I made gajak or chikki but with a little twist. In this recipe, I replaced sesame seeds and peanuts with Quinoa puffs.
Lohri Special
Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt. Quinoa puffs are also a good source of fiber, providing three grams per serving. The fiber found in quinoa is beneficial for digestive health. Quinoa puffs contain nearly twice as much fiber as nearly all other grains.
Quinoa Gajak or Chikki
Whereas jaggery is packed with calcium, magnesium, iron, potassium and phosphorus and even has trace amounts of zinc, copper, thiamin, riboflavin and niacin. Studies suggest that jaggery has B vitamins, some amounts of plant proteins and loads of phytochemicals and antioxidants. No wonder then that eating jaggery, especially during the winter season, has many potential benefits.
Jaggery
Quinoa chikki are very tasty, sugar-free and gluten-free, and great for a healthy life. In the festive season make and serve some healthy sweets to your guest.
Cook jaggery (heavy bottom non stick pan) till a thick syrup is formed. To test that the syrup is ready put a drop in cold water. If it forms a firm ball the syrup is ready.
Now add quinoa puffs and mix it well (Flame off).
Immediately spread prepared chikki mixturer on the greased plate.
Now level up mixture with rolling pin and gently spread mixture.
Let it cool slightly before cutting into desired shapes.
When it comes to Snack boxes, packing is always difficult as we want a quick fix and a healthy one every day. Always fruits make a good choice for morning snacks and some healthy crunchy snacks would be great for midmorning office snacks or kids’ evening hunger.
Peanut Sesame Seeds Laddu with Jaggery
Peanut Sesame Seeds Laddu with Jaggery is nutritious, healthy, and easy to prepare. You need three main ingredients for making this laddu. I love snacking on these guilt-free laddus. As these laddus contain peanuts, jaggery, and sesame seeds, they are rich in protein and iron. These guilt-free laddus can be had as a snack can be given to children as after-school snacks or can be packed in their snack boxes.
Healthy Snack
I often make and stock these kinds of healthy ladoos at home to snack in between meals. What I loved is the addition of fennel seeds. Dried fennel seeds are a storehouse of various nutrients, with low calories and high in different micro and macronutrients.
Quinoa Puff coated with jaggery is a quick and healthy snack that can answer your cravings for something sweet. Easy to make and it tastes delicious. Quinoa jaggery puffs are free of refined sugar, gluten-free, packed with protein and a healthier treat.
Quinoa Puff Coated with Jaggery
Quinoa puff gives you all the benefits of quinoa in a crispy snack. Just add milk and enjoy; no cooking needed. Puffed quinoa also makes a crunchy addition to yogurt, oatmeal and granola bars. The best part? It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you. Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt.
Healthy Snack
Jaggery is made from the juice of sugarcane, which is heated to produce thick crystals. It contains sugar in sucrose form and is used in many food products as a sweetening agent. It is considered healthier than refined sugar as certain plant phytochemicals and minerals are preserved in it. Many people avoid jaggery as its raw appearance is not very appealing. However, it may be time to start making this food a regular part of your diet as it provides many essential nutrients and is an effective remedy for many ailments. By adding jaggery to your diet, you gain a wide range of health benefits that you may not have thought that this food could provide.
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Ingredients :
Quinoa puff – 1 cup Grated jaggery – 1 cup Himalayan pink salt to taste Ghee – 1 tbsp
Method:
Now add ghee in a pan and add grated jaggery.
Now mix well and let the jaggery melt. Once completely melted, let it cook until the mixture attains a thick and syrupy consistency on low heat.
Now add quinoa puff and mix well.
Mix well to ensure quinoa puff is coated well in the jaggery mixture.
Take gur quinoa on a butter paper and mix well.
Let the gur quinoa puff cool down completely and then separate them.
You might ask why quinoa is in a cake? Because it’s so moist, delicious chocolate cake ever. You won’t believe me until you try it. Quinoa is the “hero” for this delicious chocolate cake. And this ingredient is just magical. It’s packed with protein and gives the cake a rich, nutty texture that I love.
Lohri Special
First, we need cooked quinoa to start with. I am using my Instant pot to cook my quinoa. It should usually be rinsed before use to remove its bitter coating, so check packet instructions. Roast for 5 minutes and add 1 & 1/4 cups water to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. It is done.
Quinoa Sesame Chocolate Cake
Another secret ingredient in this cake recipe is Greek Yogurt. If you’re thinking “it’s all Greek to me,” then it’s time to explore how Greek yogurt adds a secret weapon of deliciousness and delight to your healthy baking repertoire. Greek yogurt is a style of yogurt that’s been thoroughly strained of its whey, resulting in a far thicker consistency than regular yogurt. This style has long been favored in parts of Europe and the Middle East; referring to it as “Greek” or “Greek-style” yogurt is simply a nod to this fact. Like unstrained yogurt, it comes in a variety of different flavors or can be purchased plain.
Dry mixture: Shift whole wheat flour, cocoa powder, baking powder, baking soda with salt. Mix salt and keep it aside.
Wet mixture: In a grinder add brown sugar, curd, oil and mix until smooth.
Mix sesame seeds with cooked quinoa with dry ingredients. Then add wet mixture and mix it well.
Put prepared batter into a greased pan. Tab the pan on a countertop to release any large air bubbles.
Sprinkle toasted sesame seeds, quinoa puffs over prepared cake batter and with help of spatula press gently.
Put the pan into the preheated wok and bake it for 1 hour 10 minutes.
When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely before slicing.
Tips:
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of water or milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Wok Baking
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.
Whether you call them healthy laddu, energy bites or protein bites these little balls are full of protein and a perfect treat to enjoy for your evening hunger pangs. This dry fruit, seeds, and nuts laddu are super versatile and you can add or substitute any ingredients available in your pantry. This is a no sugar or jaggery recipe. These dry fruit, seeds, and nuts ladoo are super healthy. They are so easy to make and are sweetened naturally with dates and raisins.
Lohri Special
When you need toasted nuts for a recipe generally do – Skillet toasting. Skillet toasting is great for producing small batches of toasted nuts, but the results are uneven and you can burn them if you get distracted. But you can toast nuts and seeds – Microwave Method. It’s so easy and only takes a few minutes. Just spread nuts and seeds on a microwave-safe plate and in an even layer. The trick also works for coconut powder, sesame seeds, or other seeds of your choice. Then cooks the nuts on full power for three minutes. Every minute pauses the process to mix up the nuts so that they toast evenly.
Winter Energy Balls
Packed with nutrients, good fats, and fiber, these energy balls are made with dates, raisins, and various nuts. There is no exact recipe to make dry fruits laddu or these energy balls. The proportions of the nuts and dry fruits can vary according to your choice. Just make sure the dates and raisins are a little extra. Since the dates, raisins have cohesive and sticky properties that help in binding the laddu. There is no need to add any sugar to the recipe. The sweetness of the dates and raisins makes make the laddu sweet – a little extra sweet.
No Sugar No Jaggery
Use pitted dates. If the dates have seeds, then remove the seeds and chop them. These ladoos can also be gift wrapped and sent to your family or friends during any festival or Lohri.
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Ingredients: Dry Fruits Almond slices – 1/2 cup Walnuts – 1/4 cup Pistachios – 1/4 cup Cashews – 1/4 cup Seeds Sesame seeds – 1/2 cup Pumpkin seeds – 1/4 cup Melon seeds – 1/4 cup Flax Seeds – 1/8 cup
Dessicated coconut – 1/2 cup Rava – 1/2 cup Roasted peanuts – 1/2 cup (store bought) Chopped Dates – 15 Raisins – 1/2 cup Dried apricot – 1/2 cup Fennel seeds – 1/8 cup Homemade ghee – 1 tbsp Himalayan pink salt – 1/4 tsp
Method :
Heat a pan and add dessicated coconut. Roast till crispy on low heat. Transfer them into separate bowl.
Add 1 tsp of ghee in a same pan and roast all dry fruits (mentioned above) on low heat.
Add 1 tsp of ghee in a same pan add flax seeds, pumpkin seeds and melon seeds. Roast them on low heat for 2-3 minutes. Keep it aside.
Then roast sesame seeds for 3-5 minutes so low heat and keep it separate from other roasted nuts and seeds.
Add chopped dates with raisins and cook for 3-4 minutes till they starts caramelised. Keep it aside.
Now roast fennel seeds for few seconds and mix with roasted sesame seeds.
At last roast rava till golden brown and mix with all roasted nuts and seeds. Now add dried apricot with little himalayan pink salt.
Then transfer all roasted dates, raisins, nuts, seeds with roasted rava (excluded roasted sesame seeds & fennel seeds ) into a food processor. Grind them into a coarse mixture.
Now mix roasted sesame seeds & fennel seeds into coarse mixture. Mix all ingredients well.
Grease your hands with little ghee. Make small/medium laddus.
Store them in an airtight container. Serve as needed.
Gajar ka Halwa also known as Gajrela is an Indian Carrot Pudding that’s prepared with ghee, carrots, milk, sugar, cardamom, and nuts. This is a Punjabi dessert that is widely popular in North India, especially during the winter months and Diwali season. This nutritious Gajrela can be enjoyed both or cold, I personally love my Gajrela hot (without nuts).
Carrot Pudding
Just with a few ingredients you can make this perfect sweet dish – Gajar Ka Halwa. Traditionally, it is made with fresh red carrot, ghee, mava and lots of dry fruits. There are many different ways of preparing Gajar ka Halwa, some make it with evaporated milk while others use condensed milk. In this recipe, I used homemade khoya, made with milk powder and it’s taste delicious.
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Ingredients : Grated Carrot – 2 cups Ghee – 1/4 cup Sugar – 1/2 cup Khoya or mawa – 1/2 cup Chopped Dry fruits – 1/2 cup (Almonds, Cashews, Raisins, Pistachios) Green Cardamom powder – 1 tsp A Pinch of Himalayan salt
Method :
Wash, peel carrot and make coarse by using food processor. It yields up to 2 cups of coarse carrots.
Heat ghee in a deep pan and add coarse carrots. Saute on medium heat for 10 minutes.
After 10 minutes, sugar with salt and cardamom powder. Simmer until it thickens. It takes about 10 minutes.
Now add khoya and mix well. Cook for 3-4 minutes on low heat.
The Cinnamon Spiced Apple Tea recipe is rich in all the classic flavors. The sweet apples with the cinnamon and cloves spices give you precisely what Christmas eve should taste like in a cup. To make this Apple cinnamon tea, I haven’t used any tea leaves while making tea, to avoid caffeine and reap the maximum benefits. With only four ingredients and in just 10 minutes this tea is ready. This tea comes way better than store-bought.
Christmas Beverage
Homemade Cinnamon Spiced Apple Tea is a refreshing, soothing, and relaxing drink. Make this delicious tea in 10 minutes. Tea is a staple around and has been enjoyed for over a millennium. It is a versatile drink and can be made in many flavors. Apple tea is one of the greatest drinks to have originated in Turkey. This recipe will help you make the best refreshing apple tea at home, nothing more than a pantry staple and of course fresh apples.
Cinnamon Spiced Apple Tea
Like Indians, people of Turkey love drinking tea at all times of the day. However, unlike in India, where tea is often boiled, the Turks have an infusion way of making the tea and use one teapot on top of the other. It is a modern take on the old samovar. The lower kettle is used for boiling the water and the upper one is used for making concentrated tea. The water is not boiled for too long and once the tea leaves are put in it, the heat is reduced to a minimum for the tea to steep well. The tea concentration from the upper pot is diluted with water from the lower one till the desired strength is reached.
Apple Tea
Turkish apple tea is made with dried apples following a similar steeping method. It is now also available as instant tea in that part of the world and other places where it is exported. But instead of using instant tea, you can make your apple tea, using your fresh seasonal apples, adding other ingredients to make it even more delicious and refreshing.
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Ingredients :
Finely chopped apple – 1 (with skin)
One small cinnamon stick
Cloves – 3
Water – 2 cups
Honey or jaggery powder for sweetness – 1 tbsp (optional)
Method :
Combine water, chopped apple, cinnamon stick and cloves in a medium saucepan. Bring mixture to a simmer; reduce heat, cover and simmer 10 minutes.
Turn off heat, sieve and stir in honey or jaggery or sweetener of choice to taste.
Serve in mugs with a few thinly sliced apples in each and a cinnamon stick to stir.
This Custard Cranberry Jam Cake is festive and luscious. Perfectly spiced, moist, and with a hint of sweetness, this spiced cranberry jam cake will quickly be a party favorite. Even better, it’s super easy to transport so that you can steal the show with this cake. You won’t have any leftovers :)It is spiced, moist, and perfect with a cup of coffee or tea for breakfast or afternoon snack.
Custard Cranberry Jam Cake
The Cranberry is the star of this cake. This cake is packed with whole grains, fresh cranberry flavor, and spiced with cinnamon powder. In this cake recipe, I used fresh homemade spiced cranberry jam. Also, this cake is made with whole wheat flour. It’s best to start substituting whole wheat flour for all-purpose flour slowly to get used to the taste and texture. Whole wheat flour is high in fiber and cakes made with whole wheat flour are more filling and healthy.
Homemade Cranberry Jam
Cranberries are small berries, round or oval. The color varies from red to dark red. Cranberry flesh is white and tastes bittersweet. When it comes to the holiday season, cranberries are king. Serve these cranberry recipes like tender bread, easy pie recipes, and savory stuffings.
Cake with Cranberry Jam
Custard powder is mainly used to make dessert recipes like fruit custard. The most common recipe is fruit custard which is made with milk to form a thick sauce to top with fruits. I also make custard rice kheer with custard powder and it tastes delicious. I usually use custard powder in my cake recipes to give a nice yellow color. Some cake recipes with custard powder – Malai custard cake, Pumpkin cake and I always use custard powder in my most favorite cake – Orange cake.
Wok Baking
Custard powder not only adds a good aroma in baking it also makes them more delicious, and it gives beautiful golden yellow color after baking. This delicious cake has a perfect golden color with a perfect texture that melts into your mouth and it’s eggless, butterless too.
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Ingredients :
Flour – 1 & 1/2 cups ( All purpose flour or maida (1 cup ) & whole wheat flour(1/2)) + 1 tbsp
Dry mixture: Shift all purpose flour, whole wheat flour, baking powder, baking soda. Mix salt and keep it aside.
Wet mixture: In a grinder add sugar, curd, oil and custard powder. Grind until smooth.
Mix dry mixture into wet mixture with grated carrot.
Put 3 big scoop prepared batter into a greased pan. Then add 3 tbsp of cranberry jam and using a fork, make swirling pattern through the batters to get the beautiful marble design. Repeat this process with remaining batter.
Tab the pan on a countertop to release any large air bubbles.
Sprinkles some dried red cranberry and press gently with spoon.
Put the pan into the preheated wok and bake it for 1 hour 15 minutes.
When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely and then cut. Serve with tea.
No Oven Baking
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.
This Christmas Jam is a delicious, sweet-tart blend of cranberries, oranges, lemon juice and seasonal spice that are sure to please your palate. Perfect for canning up and giving away as a thoughtful Christmas gift this season. I love the flavors associated with the Christmas season. From sweet, delicious homemade cake and chocolates to the sweet-tart flavor of cranberries and spices. There’s nothing quite like it.
Cranberry Jam
This jam is super easy. This recipe for spiced Christmas jam is perfect jar of homemade goodness to make and take along with you this holiday season to pass along to not only your neighbors, but the favorite people in your life.
A thoughtful Christmas Gift
Cranberries are not only delicious, they are also very healthy and considered superfood. Cranberries are full of vitamin C, fiber, antioxidants, and vitamin K. Cranberries outrank almost every fruit and vegetable when it comes to antioxidants. So for breakfast, substitute store-bought strawberry jam for this vitamin packed cranberry jam.
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Ingredients: Fresh cranberries – 250 gms ( 1 cup) Sugar – 3/4 cup Fresh orange juice – 1/2 cup Juice of half lemon Cinnamon powder – 1/2 tsp
Method:
Place all ingredients in a medium saucepan, mix, and bring to a simmer over medium heat for 8 minutes (covered).
After 8 minutes mash mixture with a potato masher.
Once jam starts to thickens switch off the flame. Allow jam to cool down completely.
Then store in sterilized glass jar. Enjoy jam with warm toast.
Christmas Gift
Tips :
Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
Allow to cool and store in sterilized glass jar.
Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.
It’s that day of the year again when the evenings and nights will be filled with celebrations of Christmas. The real essence of Christmas cannot be fulfilled without a delicious loaf of plum cake. Plum Cake is a type of fruit cake that is prepared and served extensively during the Christmas season. Most plum cakes during Christmas also have wine or rum as one of their ingredients.
Christmas Baking
This cake is the perfect Christmas-baked goodie to give out as an edible gift to friends and family. Make this delicious sugar-free plum fruit cake and I am sure you will be making it again next year. This cake is loaded with candied dried fruits & nuts. The dried fruits & nuts are soaked in orange juice for 20 minutes. Orange juice will make this cake refreshing. This cake will make us slip into the festive spirit.
Whole Wheat Plum Sugarless Cake
Baking with whole wheat flour – I have been baking for the last eleven years & still, it gives me joy and the opportunity to try out something new and fresh. Baking is about mixing the right ingredients in the right amount and baking at the right temperature for the correct duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.
Super Healthy Christmas Treat
Baking mainly includes ingredients like maida, eggs, and sugar which can hamper your toned waistline. Here is a solution. You can substitute for maida, whole milk, margarine, butter, sugar, whole eggs. Maida or all-purpose flour can be replaced with whole wheat flour. Since whole wheat flour is light, adds more nutrition, not to mention nutty and tasty flavor, to baked goods and other flour-based recipes.
No Oven Baking
Jaggery instead of sugar – Every year with the advent of winter, we see jaggery taking over the market. And why not? Jaggery has this magical property to keep your body warm from within. We all know that “Gur” is a nutritious and healthy alternative to sugar. Gur or jaggery gives it a unique flavor and is known to be super-healthy for your body. By adding jaggery this dessert becomes more nutritious and healthier. This natural sweetener is known to provide relief from the pollution and the side effects of toxic air. It cleanses the system from within and with its anti-allergic properties, gur or jaggery can provide relief from all types of respiratory diseases.
In a bowl mix 1 tbsp of flour chopped nuts. Mix them well. Then in a same bowl add dry ingredients.
Dry Ingredients – In a bowl, sift flour, baking powder and baking soda. Now mix them with coated nuts (step 1).
Wet Ingredients – Mix grated jaggery, oil and milk in a grinder until smooth.
Now mix dry and wet ingredients with soaked dried fruits & chopped cherries. Cake batter is ready to bake.
Pour batter into the pan and tab the cake pan on a countertop to release any large air bubbles.
Sprinkle some soaked dried fruits, nuts and few chopped cherries over prepared cake batter and with help of spatula press gently.
Put the pan into the preheated wok and bake it for 1 hour 10 minutes.
When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely before slicing.
Merry Christmas
Tips :
Always room temperature milk when cooking jaggery. This is a foolproof way to prevent curdling of milk. If the milk is hot the chances of milk curdling are higher.
If cake batter looks dry, add 2- 4 tbsp of milk.
Baking time may vary.
You can add spices like nutmeg powder and fennel seeds powder as well.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 10 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
Important Notes:
Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
Baking Tin should be made of Aluminium.
If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
No gasket and whistle are needed. Remove them before baking.
Don’t add water to the pressure cooker.
Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 10 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.
How to Bake In A Pressure Cooker?
Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 8 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
Christmas is just few weeks away and are you planning to make some fruit cake for Christmas? Then first preparation work is soaking the different dry fruits required for making the fruit cake. Soaking fruits for Christmas Cake is the first step to make the traditional rich Christmas Fruitcake. It is so easy and adds an amazing flavor, richness, and moisture to the fruitcake.
Tuesday Tip
The core ingredients of this Christmas fruit cake are different dried fruits with nuts & raisins. Flour & other ingredients are only used to bind these fruits together. Select the best quality available, with a mix of fruit of different colours, textures and tastes. The process may look laborious but worth to taste this moist spice infused soaked rich fruit and nut Christmas Cake. The first step to making this yummiest Cake among all is soaking the fruits. Traditionally dry fruits are soaked in Rum. I usually soak in fresh fruit juice. You can use Orange Juice or Blueberry Juice.
Quick tip
Combination of dry fruits for soaking is individuals choice. Some prefer soaking nuts with Dry fruits but I prefer to add before baking to have the crunchy feeling.
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Ingredients : Fresh orange juice – 3/4 cup Water – 1/4 cup Juice of half lemon Dark raisins – 1/8 cup Chopped prunes – 1/8 cup (3) Chopped dates – 1/8 cup (3) Dried red cranberries – 1/8 cup Chopped dried apricots – 1/8 cup (3) Golden raisins – 1/8 cup Chopped figs – 1/8 cup (3) A pinch of Himalayan pink salt
Easy Tuesday Tip
Method :
In a saucepan, take orange juice, lemon juice and water with salt.
Add all chopped dried fruits mentioned above and mix.
Boil for 2 minutes on high heat and then switch off the heat.
Transfer them into a bowl.
Cover and let it sit for 20 minutes. Till the dry fruits absorb all the juices.
After 20 minutes they are ready to use for baking.
Have you started any holiday baking yet? Thanksgiving is over and my house is decorated for Christmas, but I haven’t made any Christmas recipes yet. This is my first baking for Christmas – Apple Almond Cinnamon Cake with Jaggery. This delicious cake is made with whole wheat, apple, and jaggery. The Cinnamon adds a nice warm flavor to the cake making it even tastier. This recipe makes for a perfect healthy treat because there is no processed sugar added. So enjoy this recipe without worrying about the calories.
Christmas Baking
The process of baking desserts is a treat to watch, especially the careful additions of the ingredients and the precision that the techniques required to make the treats perfect. No matter how tempting they may seem, you obviously cannot binge on these desserts as and when you like because of the large number of calories added to them. But what if you had a chance to cut down on those calories?
Dutch Apple Almond Cinnamon Cake with Jaggery
Although you cannot reduce the use of sugar in baking, you can certainly replace it with jaggery which makes a healthier substitute having numerous antioxidants and nutrients. Considering jaggery is a sweeter option, you may have to re-calculate the amount put into the baking. It makes baked goods moist, flavourful, darker, and sweet.
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Ingredients : Apple – 1 ( Grated) Whole Wheat Flour – 1 cup + 1 tsp Greek yogurt – 3/4 cup Grated Jaggery – 3/4 cup Powdered roasted almond – 1/4 cup Refined Oil – 1/8 cup Baking Soda – 1 tsp Cinnamon powder – 1/4 tsp A pinch of Himalayan pink salt
For Topping : Apple – 1 (Thinly sliced) Jaggery powder – 1/4 cup Oil – 1 tbsp Cinnamon powder – 1/4 tsp Sliced almonds – 1/4 cup
Sugar Free Baking
Method :
Apple Jaggery Mixture
Heat a pan and add grated (with skin) apple. Then add grated jaggery, cinnamon powder, salt and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between.
Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
Switch off the flame and take out jaggery apple mixture in a plate. Let it cool for 10 minutes.
Topping– Coating Apple sliced
Core an apple and cut into thin slices.
In a bowl, combine cup of jaggery powder, oil and cinnamon powder. Mix well to make a paste.
Add apple slices and coat them. Keep it aside.
Cake Batter
Dry Ingredients – In a bowl, sift flour, baking powder, and baking soda.
Then add powdered roasted almond. Mix and keep it aside.
Wet Ingredients – Mix oil and yogurt in a grinder until smooth.
Mix both dry and wet mixtures with prepared apple jaggery mixture. Mix them well and make a smooth batter.
Put prepared cake batter into a greased pan. Tap the cake pan on a countertop to release any large air bubbles.
Arrange apple slices (coated with jaggery, cinnamon, oil mixture) and sprinkle some sliced almonds.
Put the cake pan into the preheated wok and bake it for 1 hour.
Tips:
If cake batter looks dry, add 2- 4 tbsp of curd.
Baking time may vary.
If Baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Baking with Whole Wheat Flour
Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
Important Notes:
Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
Baking Tin should be made of Aluminium.
If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
No gasket and whistle are needed. Remove them before baking.
Don’t add water to the pressure cooker.
Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 9 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.
How to Bake In A Pressure Cooker?
Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 8 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
The Purnima Tithi (Puranmashi) of the Kartik (Katak) month is a significant day because it marks the day of birth of Guru Nanak Dev Ji. One of the most celebrated Sikh gurus and the founder of Sikhism, Guru Nanak Dev Ji is highly revered by the Sikh community. Every year, his birth anniversary is widely celebrated as Guru Nanak Jayanti. Also known as Prakash Utsav or Guru Purab, it is one of the most auspicious occasions for the Sikh community.
Happy Gurpurab
The melodious strains of Gurbani (my morning starts with it ), Prabhat pheris, Prakash Utsav, langar, and the unforgettable yummy Kada prasad. It takes me back to a happy childhood, to festivals, to cold Chandigarh winters. If there is one fragrance that I always associate with this time of the year, it has to be the beautiful aroma of the atta (whole wheat flour) being roasted in Maa’s large Kadai. That is Atte ka halwa or Kada prasad – No fancy sweet dish can beat its taste and texture.
Kada Prasad
Kada parshad is a simple combination of four everyday ingredients that come together to become something so comforting and yet so celebratory. This delicious halwa is served as a Kada Prasad in all the Gurdwaras (Sikh Temple) worldwide. Rich in sugar and ghee, Kada prasad is immensely delicious and is undoubtedly difficult to resist on just one serving.
Gurudwara Kada Prasad
For making a perfect Kada Prasad one needs the perfect flour. In India, one can easily get coarsely ground wheat flour, made especially for Halwa and other sweet recipes. But here in the Netherlands, I had a difficult time finding it. So, over time I have made multiple attempts to come up with the perfect Kada Prashad. Now, I have come up with a perfect recipe that works every time.
With Jaggery ( Gud)
We need grainy texture wheat flour for this recipe. To get delightful texture in Kada Prasad, you need to crumble the whole wheat flour with some ghee and milk and keep it aside for 20 minutes. After that sift the mixture and use it in the recipe. In punjabi this process is called “Moin”. By adding jaggery this dessert becomes more nutritious and healthier. The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.
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Ingredients: Whole wheat flour ( atta) – 1 cup Grated Jaggery – 1 cup Water – 2 cups Ghee – 1/2 cup + 2 tbsp Milk – 2 tbsp
Method :
Boil water in pan and add jaggery. Boil water until jaggery dissolves completely.
Sieve the boiled jaggery water and keep it aside.
In a large bowl, add whole wheat flour with 2 tbsp melted ghee and 2 tbsp milk to it.
Mix with your hands and then rub the mixture between your palms for 2 minutes. This is to ensure that all ghee and milk is incorporated with whole wheat flour. This method ensures the grainy texture of whole wheat flour which we need for Kada Prasad.
Then take a sifter and sift the mixture. If there’s any leftover which you are unable to sieve, pulse it in your spice grinder until you have a smooth powder and transfer to the same bowl.
Heat ghee in a pan and add whole wheat flour ( step 5). Mix using a spatula and start roasting it. Stir continuously and keep roasting on medium heat. After roasting for around 6 to 7 minutes, it will become light and grainy.
Now add jaggery water and mix it quickly (make sure there are no lumps).
Cook for another minute on low flame, stirring continuously.
Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the pan.
At last add 1 tbsp of ghee and mix well. Serve hot.
Whether you are celebrating a special occasion, having guests over for brunch, or entertaining a crowd – This cake is one of those recipes that are a must-have in your recipe box.
Milk Vanilla Cake With Cranberry
This Milk Vanilla Cake With Cranberry goes perfectly with a warm cup of tea or coffee. The star of this cake is – Dried Red Cranberries. Cranberries are a great way to add flavor and zing to your baking—a burst of flavor in every bite. They become colorful, ruby red gems in bread, muffins, cookies, and pancakes.
Baking With Dried Cranberry
Unlike cooking, baking is more of a science that relies on the mix of certain ingredients in the right proportions to get the best results. The purpose of milk in baking is varied and may depend on what you’re baking. The purpose of milk in baking may depend on your recipe. In general, milk serves as a liquid to moisten your dry ingredients, dissolve sugar and activate the gluten and improve the texture of your baked good. Additionally, the protein in the milk improves the strength and structure of the muffin to improve the tenderness of the crumb.
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Ingredients :
Whole Wheat Flour – 1 & 1/2 cups + 1 tbsp
Dried cranberries – 1 & 1/2 cups
Milk – 1 cup
Sugar – 1/2 cup
Baking Soda – 1/2 tsp
Baking powder – 1 tsp
Refined Oil – 1/4 cup
A pinch of Himalayan pink salt
Method :
In a bowl add dried red cranberries and mix with 1 tbsp of flour.
Dry mixture: Shift whole wheat flour, baking powder and baking soda. Add himalayan pink salt and keep it aside.
Wet mixture: In a grinder add sugar, milk, oil and mix until smooth.
Mix dry and wet ingredients. Put prepared batter into a greased pan.
Sprinkle dried red cranberries over prepared cake batter and with help of spatula press gently.
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated wok and bake it for 1 hour.
When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely before slicing.
Baking With Whole Wheat Flour
Tips:
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of water or milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.
The five-day-long festivities of Diwali is celebrated with much pomp. The auspicious occasion of Bhai Dooj is also a part of these celebrations and is observed by Hindus after Narak Chaturdashi/Chhoti Diwali, Diwali and Govardhan Puja. It falls two days after Diwali and is also known as Bhau-Beej, Bhai Tika or Bhai Phonta. This festival celebrates the bond shared between brothers and sisters and is quite similar to Raksha Bandhan.
Happy Bhai Dooj
The sibling bond is so precious – something we often realise only when we cannot meet our siblings everyday. A beautiful account of what Bhai Dooj means to this sister who lives away from her siblings.
Carrot Burfi
To celebrate this day, sisters put a tilak on their brother’s forehead and pray for their safety, good health, and well-being. Brothers also pamper their sisters by giving them gifts.Bhai Dooj is the celebration of the brother-sister relationship. This auspicious day is celebrated all over India with great enthusiasm. Food is an important part of Bhai Dooj celebrations and adds to the excitement of the festival.
Gajar ki Burfi
Carrot Burfi is a fusion twist to the traditional burfi recipe. Prepared with the goodness of fresh carrots, this makes for a perfect festive recipe. Carrot Burfi or Gajar Ki Barfi is a quick and easy-to-make, soft and melt-in-mouth Indian sweet or mithai recipe.
Carrot Fudge
The recipe of carrot barfi is similar to the way gajar halwa is made. Here I have used milk powder and milk in the burfi. So obviously the recipe does not have condensed milk or khoya. Though you can use any recipe of gajar halwa and make the barfi. You just need to cook more than what we cook for gajar halwa, so that the sugar cooks more and the barfi sets after cooling.
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Ingredients Carrots – 4 medium size Ghee – 5 tbsp Full Fat Milk – 2 cups Sugar – 1/2 cup Milk powder – 3/4 cup Sliced pistachios and almonds for garnishing Green cardamom powder – 1/2 tsp A pinch of Salt
Method :
Line a baking paper in a tray or greased ait with little oil or ghee.
Wash, peel carrot and make coarse by using food processor. It yields up to 4 cups of coarse carrots.
Heat ghee in a deep pan and add coarse carrots. Saute on medium heat for 5-8 minutes.
Then add milk and cook on medium heat until the milk evaporates completely.
Add milk powder, sugar with salt and cardamom powder. Simmer until it thickens. It takes about 10 minutes.
Pour the mixture into a greased tray and garnish with sliced pistachios and almonds.
Let it rest for 3 hours in a refrigerator before slicing.
With Diwali around the corner, the festivities are in full swing with people buying gifts, clothes, home decor items and what not. No festival is complete without sweets so how can the biggest Indian festival be celebrated without a lot of mithai.
Diwali Celebrations
Ditch buying sweets from the market and add a homemade touch to your Diwali party by making mithai yourself. Many Indian desserts are served as both a religious offering and celebratory dessert. Like any festive holiday, celebrating Diwali also means having friends and family over and indulging in food, glorious food.
Gulabi Tofu Kalakand
I personally like giving some of my much loved Indian flavors a twist, like making kalakand with tofu. This Diwali I made kalakand with tofu but with little twist.
Indian Sweet with Rose Flavor
Kalakand is a traditional Indian milk cake with a slightly grainy texture that simply melts in your mouth. This recipe for Gulabi Tofu Kalakand is super quick and easy. This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor of rose because of Roohafza.
Made With Beetroot & Roohafza
Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with kalakand and it came out very well.
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Ingredients : Crumbled tofu – 400 gms or 1 & 1/2 cups Milk – 2 cups Beetroot – 1 small size Roohafza – 1/4 cup Full fat milk powder – 1 & 1/2 cups Sugar – 1/2 cup Chopped pistachios & sliced almonds for garnishing Cardamom powder – 1/2 tsp A pinch of salt
Method :
Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes. Make a puree (1/4 cup ) without adding water.
Line a tray with butter paper and keep it aside.
Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
Then add sugar, beetroot puree, roohafza and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder with a pinch of salt and mix it well.
Pour the mixture into a greased tray and let it set.
Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
Chivda is a classic treat that is often enjoyed during Diwali. There are so many unique ways to prepare these snacks for any and all celebrations, and they are known by several other names like farsan and namkeen. It is a delicious snack mix made with flattened rice (poha), spices, dry fruit and nuts, plus hints of salt and sugar. The result is a crunchy, crispy treat with a delightful combination of salty and sweet flavors.
Chivda Recipe | Poha Chivda
Chivda is basically a trail mix. A mix of different ingredients and spices, where the main ingredient can differ. The main ingredient changes, like cornflakes in chivda or Sabudana in Sabudana Chivda or Oats in this Oats Chivda, etc. Poha Chivda too is done in multiple ways and the main difference at times is the way the poha is cooked. Many like to fry it and use it in the mix. To make it healthier and to avoid all that oil, I simply roast it. It taste delicious and I bet you will definitely be craving for more. I love this Roasted Poha chivda so much. It comes in handy for your tea time snack and so easy to make and bursting with flavors.
Sweet Savory Mixture
This chivda is very versatile as there is no rigid proportion or combination to be followed. It stays crispy for a month if stored in an airtight container. You can send it to school for a short break or serve it as an after school or between play hunger chaser.
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Ingredients :
For Namkeen : Thin poha – 2 cups Peanuts – 1/2 cup Roasted chana daal – 1/4 cup Cashews – 1/4 cup Pumpkin seeds – 1/4 cup Raisins – 1/4 cup Coconut flakes – 1/2 cup Sliced almonds – 1/4 cup Curry leaves – 10 Chopped green chilli – 2 Olive oil – 2 tbsp
Spices : Turmeric – 1/2 tsp Roasted cumin powder – 1 tsp Roasted fennel powder – 1 tbsp Red chilli powder – 1/2 tsp Hing – 1/4 tsp Amchur powder – 1/2 tsp Powdered sugar – 3 tbsp Black salt – 1/4 tsp Salt to taste
Method :
Dry roast poha on low heat until crisp. Keep it aside and add roasted chana dal (store bought).
Now dry roast peanuts till golden and crisp. Keep it aside
Dry roast cashews, pumpkin seeds for 2-3 minutes on slow heat while continuously stirring it. Keep it aside
In a pan take about 1 tbsp oil and roast raisins,sliced almonds and coconut flakes.
Make spices mix combing all spices (mentioned above except hing).
Now in the same pan add 1 tbsp oil and curry leaves followed by green chilli. Fry them until crisp.
Then add hing with spice powder mix (except powdered sugar) and roast them for a minute.
Now add roasted poha & seeds. Mix them well for 2 minutes on medium flame.
Switch off the gas and add powdered white sugar. Mix well.
Allow it to cool properly and then store it in an airtight container.
Vegetables available in abundance in this season are made use of the most, benefiting not only the consumer, but also the farmers who grow them. Fresh and seasonal produce is like nectar to the body. One such vegetable is Pumpkin. Did you know, a cup of cooked, mashed pumpkin provides more than 200% of daily required vitamin A.
Pumpkin Vermicelli Kheer
A fiber-rich vegetable, it can keep you fuller for longer with fewer calories ingested. A cup of cooked mashed pumpkin also provides more potassium than banana, which is beneficial for our muscles and balancing our blood pressure, for someone on a normal diet.
Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts. It is typically served as a Dessert.
Pudding Recipe
Seviyan kheer also known as vermicelli kheeris a must at any festival. This creamy seviyan kheer is a North Indian sweet made with wheat vermicelli, milk, sugar, dry fruits and flavored with spices. This incredibly easy recipe of semiya kheer comes together in 20 minutes and makes for an excellent dessert or sweet that can be eaten as Meetha or Dessert.
Vegetable Dessert
Traditionally, in seviyan kheer, we only add cardamom powder. But in this recipe, I have used cinnamon stick. It is optional and can be skipped. For the semiya aka vermicelli, I have used whole wheat thin vermicelli. As far as nuts and dry fruits are concerned you can add your choice of nuts and dry fruits. I garnished with sliced pistachios & golden chocolate balls.
Festive Mithai
This Pumpkin Vermicelli Kheer is a twist to the traditional Vermicelli Kheer. The addition of steamed pumpkin puree gives a beautiful color and a healthy touch to this kheer.
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Ingredients: Pumpkin – 300 gms (deseeded, peeled and cubed) Thin vermicelli – 1 cup Milk – 4 cups Sugar – 1/2 cup Cinnamon stick – 1 inch Sliced pistachios & golden chocolate balls for garnishing Ghee – 2 tbsp A pinch of salt
Method :
Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces.
Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
Now mashed steam pumpkin with the help of fork or potato masher. You should have 1 cup pumpkin puree.
Heat ghee on medium heat in a pan. Continue to stir and roast vermicelli until it turns golden brown.
Now add milk, cinnamon stick and let it boil.
Cook for 10 minutes on low flame (don’t over).
In a another pan add steamed puree pumpkin with 1/2 cup of sugar.
Cook mixture for 5 minutes on low heat till sugar dissolve completely.
Add this prepared pumpkin sugar mixture with prepared kheer with milk.
Cook for 10 minutes and then garnish with chopped dry fruits (discard cinnamon stick before serving)
A bowl of warming soup is the best comfort food on a cold day. Pumpkin, and tomato combine to make a healthy and colorful soup, which I especially enjoy during the fall. What I love about this soup is that it’s a breeze to throw together and has a velvety texture without the need for heavy cream.
Pumpkin Tomato Soup
Pumpkin is loaded with vitamin A, which is thought to be great for eye health, the antioxidant beta carotene, which may help to prevent cancer, and potassium, to help with muscle recovery after a workout. Paired with tomatoes, which are a great source of vitamin C, iron, and lycopene, which might reduce your risk for heart disease, this soup is a healthy addition to any meal.
Autumn Soup Bowl
As an added bonus, you can always use any leftovers as a dip or pasta sauce. This is exactly the type of recipe I’m going for this fall. I just love feeling cozy and warm, and this creamy pumpkin tomato soup fits that vibe. What I also love about the recipe is that it’s perfect for that late summer to early fall transition, and utilizes a summer staple like tomatoes in a way that’s still cozy for chilly fall nights.
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Ingredients: Pumpkin – 300 gms (deseeded, peeled and cubed) Roughly chopped tomato – 1 Water – 2 cups Sliced white onion – 1 Sliced garlic – 2 Olive oil – 1 tbsp One bay leaf One green chilli chopped Few black pepper Himalayan pink salt to taste Greek yogurt or cream & roasted pumpkin seeds for garnishing
Method :
Heat olive oil in a pressure cooker and add sliced onions. Cook till translucent.
Then add sliced garlic, bay leaf and black pepper. Saute for 4 minutes.
Add pumpkin and saute for 4 minutes. Then add chopped tomato, green chilli and salt to taste.
Mix well and saute for 3 minutes on medium high heat.
Add 2 cups of water and pressure cook for 1 whistle.
Allow to cool down the pressure cooker completely. Sieve through water from veggies.
Take the pressure cooked vegetables into a blender and blend to smooth paste.
Transfer puree soup and sieved boil water in a same pressure cooker allow to boil till thickens (approx 8 minutes).
Pour the prepared pumpkin soup into bowl and garnish with roasted pumpkin seeds with a tbsp of cream. alternatively use greek yogurt if you are diet conscious.
Pumpkin Halwa or Kaddu Ka halwa is a North Indian dessert which is typically cooked during the festivals or fasting days. This halwa is very simple to make. Even pumpkin haters will love this halwa as it is almost impossible for anyone to guess that the halwa is made from pumpkin. An addition of jaggery to this halwa can be altered depending on the sweetness of the pumpkin. If your kids or any family member does not like pumpkin, make this yummy halwa and serve. They will surely love it.
Pumpkin Jaggery Halwa
Did you know – Pumpkins are a powerhouse of nutrition. They promote eye health as they are rich in vitamin A, lower blood pressure, promote heart health and boost immunity. Add pumpkin to your diet and reap the health benefits.
Dessert with Vegetable
Every year with the advent of winter, we see jaggery taking over the market. And why not ? Jaggery has this magical property to keep your body warm from within. We all know that “Gur” is a nutritious and healthy alternative to sugar. Gur or jaggery gives it a unique flavour and is known to be super-healthy for your body.
Sugarless Dessert
This natural-sweetener is known to provide relief from the pollution and the side effects of toxic air. It cleanses the system from within and with its anti-allergic properties, gur or jaggery can provide relief from all types of respiratory diseases.
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Ingredients : Grated pumpkin – 1 medium size (1 & 1/2 cups) Grated jaggery – 1/2 cup Ghee – 4 tbsp Fennel seeds – 1/2 tbsp A pinch of salt
Method :
Heat ghee (3 tbsp) in a nonstick deep kadhai and add grated pumpkin. Cook till all the water dries up on a low flame for 5-8 minutes.
Then add grated jaggery and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between.
Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
Then finally add fennel seeds, salt and ghee (1 tbsp). Mix it well and serve.
People across India celebrates Dussehra today (on October 15, 2021). Also called Vijayadashami, it calls an end to the nine-day-long Navratri celebrations. While North India celebrates Dussehra with Ravan Dahan, Bengalis mark this day with visarjan of the idol of Goddess Durga. While the mode of Dussehra celebration remains unique to each region of the country, what remains common for all food.
Happy Dussehra
No festival seems complete without some sweets to indulge in. Festive season calls for dessert and sweets to keep the holiday mood going. This fudge is an easy to make Indian sweet with a twist of pumpkin that makes it unique. Palate is immediately curious about the source of distinct essence and flavor in this burfi or fudge. This fudge can be stored for up to 2 weeks in the refrigerator.
Pumpkin Coconut Fudge
Veggies like pumpkin and bottle gourd can make wonderful sweets. Pumpkin, sweet potato, zucchini and bottle gourd are cooked to make wonderful sweets like halwa or burfi. These sweets need less sugar and are unique too. These are root vegetables and also allowed during fasting. So if you are bored of making curry try this sweet recipe.
Kaddu Nariyal Ki Burfi
For this recipe you will need only few basic ingredients that are easily available in most household kitchens or can be easily found in local grocery store. Enjoy the pleasure of making and sharing your own homemade dessert with pride.
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Ingredients : Pumpkin – 300 gms (deseeded, peeled and cubed) Milk – 3/4 cup Full fat milk powder – 1/2 cup Desiccated coconut powder – 1/2 cup Sugar – 1/4 cup Chopped pistachios & toasted coconut slices for garnishing – 2 tbsp each Ghee – 3 tbsp Cardamom powder – 1/2 tsp A pinch of Himalayan pink salt
Method:
Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces.
Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
Now mashed steam pumpkin with the help of fork or potato masher. You should have 1 cup pumpkin puree.
Line a tray with butter paper and keep it aside.
Heat ghee (2 tbsp) in a nonstick deep pan and add mashed steam pumpkin. Cook till on a low flame for 5-8 minutes.
Then add full-fat milk bring the whole mixture to a boil and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add milk powder, dessicated coconut, and sugar.
Mix well and stir continuously. Cook it till the mixture reaches the consistency of making a burfi. Add a pinch of salt, cardamom powder and little ghee(1 tbsp).
Pour the mixture into a greased tray and garnish with sliced pistachios and sliced coconut flakes.
Let it rest for 2 hours in a refrigerator before slicing. Now cut burfi into desired shape.
Navratri in Sanskrit translates to ‘nine nights. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas while adopting a calm and meditative lifestyle. This Hindu festival is dedicated to Goddess Durga and her 9 avatars.
Recipes with Pumpkin
On each of these nine days, Hindus worship the nine different manifestations of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from heaven to bless her beloved devotees.
Happy Navratri
North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).
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Do you know pumpkin has high content of Vitamin A and Vitamin C, we can also make kaddu ke pakode, pumpkin cake , pumpkin jam, kaddu ka paratha or even soup apart from this recipes for fasting, meanwhile try this easy recipes for your Navratri fast (upvaas), and let me know how you liked it.
First Step
Place the pumpkin pieces (800 gms) in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
Healthy Treat
Pumpkin Kala Chana Gravy
Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with pumpkin which makes this dish healthy and tasty. It goes well with hot pooris and halwa.
Pumpkin Kala Chana Gravy
Ingredients: Kale Chane – 2 cups Steamed & mashed pumpkin – 1 cup Oil – 3 tbsp
Spices: Cumin – 1 tbsp Fennel seeds – 1/2 tbsp Red chili powder – 1 tbsp Roasted cumin powder – 1 tbsp Chana masala – 2 tbsp Amchur powder – 1/2 tsp Chaat masala – 1/2 tbsp Salt to taste
Few kasuri methi
Method:
Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
Now heat oil in a pan. When the oil is hot, lower the flame.
Add cumin, fennel seeds and allow to crackle. Then add steamed & mashed pumpkin along with other spices.
Fry them for 5 minutes on low heat.
Now add boiled kala chana. Cook on low heat for 10 minutes (covered).
Add crushed kasuri methi and mix. Cook for 5 minutes.
Delicious kala chana gravy with pumpkin is ready.
Pumpkin Rava Halwa
This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft pumpkin halwa with the magic of a steamed pumpkin puree , rava and sugar is irresistible.
Pumpkin Rava Halwa
Ingredients: Rava – 1/2 cup Steamed & mashed pumpkin – 1/2 cup Ghee – 1/4 cup + 1 tbsp Sugar – 1/4 cup Water – 1 cup Sliced pistachios – 4 tbsp A pinch of salt
Method :
Heat a pan and dry roast rava on low heat for 8 minutes.
Then add ghee and mix well.
Add steamed & mashed pumpkin along with water and sugar.
Cook on low heat until the whole mixture starts thickening and starts to leave the edge of the pan.
At last 1 tbsp of ghee and pinch of salt. Mix it well.
Garnish with chopped sliced pistachios and serve hot.
Pumpkin Poori
Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add pumpkin to make poori more delicious and healthy.
Pumpkin Poori
For Dough: Whole Wheat Flour – 1 & 1/4 cups Steamed & mashed pumpkin – 1 cup Warm Milk for kneading dough – 4 tbsp Oil or ghee – 1 tbsp
Oil for deep frying
Method :
In a food processor, first add steamed & mashed pumpkin.
Then add whole wheat flour with water knead a dough and it should be smooth and tight.
At last add ghee and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
Fall, autumn, sweater weather — whatever you want to call the cold, gray season leading up to Christmas, there’s one thing we can all agree on: It’s pumpkin time 🙂 When we think of pumpkins we often think of jack-o-lanterns and trick or treating. We often buy them as festive decorations for Halloween or even as the filling to our favorite pie, but there’s so much more to this beloved fruit! Pumpkins are packed with tons of essential vitamins, antioxidants and dietary fiber that can benefit our health in so many different ways.Almost every part of the pumpkin is beneficial to our health, from the skin, to the pulp, to the slimy seeds inside. There are so many different ways to incorporate pumpkin into our diet – so lets start with something sweet.
My Favorite Boy – Ray
Pumpkin desserts are always autumn favorite. The golden colors and sweet flavors of pumpkin are wonderful in all kinds of autumnal dishes. Pumpkins contain about 90% water and a minimum of calories. Pumpkins are an excellent source of vitamin A and with a combination of whole wheat flour – It’s an excellent and healthy treat for autumn.
Made With Pumpkin Jam
Perfectly spiced, moist, and with a hint of sweetness, this spiced pumpkin jam cake will quickly be a party favorite. Even better, it’s super easy to transport so that you can steal the show with this cake. You won’t have any leftovers :)It is spiced, moist and perfect with a cup of coffee or tea for breakfast or afternoon snack.
Autumn Theme Cake
The pumpkin really is the star of this cake. This cake is packed with whole grains, fresh pumpkin flavor, and spiced with little cinnamon powder, cloves. In this cake recipe I used fresh homemade spiced pumpkin jam. Also this cake is made with whole wheat flour. It’s best to start substituting whole wheat flour for all-purpose flour slowly to get used to the taste and texture. Whole wheat flour is high in fiber and cakes made with whole wheat flour are more filling and healthy.
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Ingredients : Whole Wheat Flour – 1 & 1/2 cups + 1 tsp Pumpkin jam – 1 cup Grated carrot – 1 cup Milk – 1/2 cup Greek yogurt – 1/4 cup Oil – 1/4 cup Baking powder – 1 & 1/2 tsp Baking soda – 1/4 tsp Roasted pumpkin seeds – 3 tbsp A mixture of black raisins, red cranberries, dried apricot (chopped) – 3/4 cup (1/4 cup each) A pinch of salt
Method:
In a bowl add black raisins, red cranberries, dried apricot (chopped) and mix with 1 tsp of flour.
Dry Ingredients – Shift whole wheat flour, baking soda and baking powder, salt. Keep it aside.
Wet Ingredients – Mix grated carrot sugar, oil and water in a grinder until smooth.
Mix both dry and wet mixtures. Mix them well and make a smooth batter.
Put batter into a greased pan. Sprinkle black raisins, red cranberries, dried apricot (chopped), roasted pumpkin seeds over prepared cake batter and with help of spatula press gently.
Tap the cake pan on a countertop to release any large air bubbles.
Put the cake pan into the preheated wok and bake it for 1 hour 15 minutes.
Tea Time Cake
Tips:
You can use 3/4 cup of milk or greek yogurt.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of water or milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.
Have you ever had pumpkin jam before? It is so good :). Delicious Pumpkin Jam that tastes like pumpkin pie. This homemade pumpkin jam recipe made with a spicy flavor is perfect for tarts, pies, or slathered on warm toast in the morning breakfast. This jam is delicious and super easy to make.
Autumn Preserve
Package this jam in decorative jars for a perfect gift this holiday season as well. I have been all about pumpkin EVERYTHING this season. I seriously just want to make all the things with pumpkin.
Pumpkin
For making this pumpkin jam steamed the pumpkin instead of boiling it. Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat. Whether you use an electric steamer, a bamboo steamer, or a microwaveable plastic bag or dish, steam vegetables will retain more texture, flavor, and nutritional value when you prepare them with this indirect form of heat and moisture.
Pumpkin Jam
Also, I don’t recommend reducing the amount of sugar. Sugar isn’t only a sweetener because it also acts as a preservative. It helps to jam to stay long. I honestly never make jam for long-term storage. It goes in the fridge and gets consumed within a month or two.
Cinnamon Pumpkin Jam
Pumpkin Jam makes the most out of squash season, lusciously smooth, sweet, and rich with savory pumpkin notes and scented lightly with roasted cloves, cinnamon, and orange, lime for a comforting Autumn preserve.
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Ingredients: Pumpkin – 300 gms (deseeded, peeled and cubed) Sugar – 1/2 cup Fresh orange juice – 1/4 cup Juice of half lemon Powdered spices – 1/4 tsp (cloves (3) & cinnamon (few) )
Method:
Roast cloves & cinnamon for 30 seconds on low heat. Then let it cool and ground them into power.
Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces.
Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
Now mashed steam pumpkin with the help of fork or potato masher. You should have 1 cup pumpkin puree.
Transfer pumpkin puree in a non-stick deep pan with sugar. Cook it for 15 minutes on low medium flame stirring continuously.
After 15 minutes add orange and lime juice. Cook on medium-low flame for 10 minutes.
Once jam starts to thickens switch off the flame. Allow jam to cool down completely. Then store in sterilized glass jar.
Ganesh Chaturthi, also known as Vinayaka Chaturthi, is celebrated every year to mark the birth of Lord Ganesha. Ganesh Chaturthi takes place in the month of Bhadra, according to the Hindu calendar. Lord Ganesha is supposed to be a symbol of wisdom, luck, and good fortune. Vinayaka Chaturthi is celebrated for 10 days and involves bringing an idol of Lord Ganesha home. On the tenth day, the idol is immersed into the water and the ritual is known as Visarjan.
Besan Ladoo
Bhagwan Ganesha loves sweets. Modak and Ladoo are the favorite sweets of Ganesha and often served as bhog. Besan Ladoo is an all-time favorite ladoo variety for any special occasion. It is very easy to prepare and requires just a handful of ingredients. Nothing beats a homemade mithai, especially one made with love. I made these ladoos for Ganesh Chaturthi Festival.
Happy Ganesh Chaturthi
When you cook sweets, or any other food at home, it gives you complete control over what you are going to put in it. In this recipe, roasting Besan or Chickpea flour is the first and essential step that gives you the correct result. You have to saute till chickpea flour is aromatic and golden brown. If you do not saute the flour properly, the flour’s rawness will spoil the laddu’s taste, and if overdone, the laddus will have a burnt taste.
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Ingredients : Besan – 2 cups Powdered sugar – 1 cup Ghee – 3/4 cup + 2 tbsp Milk – 2 tbsp Black cardamom (powdered) – 1 Few sliced almonds
Mithai Recipe
Method :
Add gram flour (besan) in a food processor(with chopper blade) add milk and 2 tbsp of ghee. Mix all ingredients in a food processor for 3- 4 minutes. The flour should resemble very fine breadcrumbs.
Heat ghee in a pan over low flame. Mix gram flour and ghee over a low heat in a pan and constantly keep stirring to avoid lumps. Stir well for 10 to 20 minutes.
When the flour turns light brown. Sprinkle some water drops and cook for 2 minutes.
Then take off from heat and transfer into a plate.
Once cool enough to handle. Add sugar, black cardamom powder and mix well.
Keep prepared mixture covered for 40 minutes.
Make small/medium laddus and garnish with sliced almonds.
Store them in an airtight container. Serve as needed.
Whether you’re eating dosa or paratha, pulao or naan, a little chutney on the side always lifts the meal up. Chutneys, which are basically slightly thick relishes made with mild spices and fresh foods, are a staple in Indian cuisine no matter which part of the country you come from.
Peanut Coriander Chutney
Peanut Coriander Chutney is a perfectly fresh and herby addition to anything you choose to dip in it. A mix of fresh coriander leaves is given a boost by garlic, green chiles, and roasted peanuts. I especially love the green chutneys and the coconut chutneys. And these are the chutneys I make almost every week.
Peanut Dip
Cilantro has good amounts of antioxidants and contains no cholesterol. These green leaves of coriander pop up in the cuisines of Thailand, Vietnam, India, and Mexico and add a wondrous, complex flavor to dishes. It looks a little like parsley but that is where the similarity ends.
Chutney Recipe
Combination of fresh coriander leaves and roasted peanuts ground with spices makes an interesting dip or chutney to any breakfast dish. Apart from making this amazing chutney, peanuts also provides good health benefits. Peanuts contain the good monounsaturated fat, proteins, and antioxidants. Peanuts are versatile ingredients that are used in various other dishes and snacks like the masala peanuts goes well with cocktails and is also used as topping to enhance the flavors in cookies as well as sabzis to give that nutty and flavor tinge. In this recipe I used store bought roasted peanuts.
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Ingredients : Fresh coriander leaves – 1 small bunch Garlic – 2 Roasted peanuts – 1/2 cup (store bought) Green chilly – 1 Juice of half lemon Salt to taste
मूंगफली धनिये की चटनी
Method :
Wash coriander leaves, garlic, green chilies.
Put coriander leaves, garlic, and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth.
Add 1/4 cup of water and again blend it.
Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
A good teacher can make a world of difference in a anyone’s life, impacting everything from their classroom learning to their long-term success. In India, September 5 is celebrated as Teachers’ Day to honor teachers for their contributions in shaping the life of students. This day is the birth anniversary of Dr. Sarvepalli Radhakrishnan – First Vice President and second President of India and an educationist at heart. As an educationist, he was an advocate of edification and was a distinguished envoy, academician, and above all a great teacher.
Dr. Sarvepalli Radhakrishnan
In India on this day, in most schools, senior students take the responsibility of teaching junior classes to show their appreciation for the teachers. I still remember my school days when we used to dress up like teachers and teach junior students. Later students also organize a small performance to show appreciation to our teachers.
Chocolate Dates Cake
My favorite teachers in school were my science teachers – Sangita Mam & Jyoti Mam. They always encourage students and try to get best out of them. I am lucky to be still in contact with Sangita madam.
Sangita Mam & Jyoti Mam ( With my school friend Vikram )
Now in Netherlands, I am again a student and this time to learn a new language Dutch. Learning a new language is challenging but I got again some amazing teachers ( Docent means teacher, Juf means mam in Dutch language, ) – Juf Sacha & Juf Jannu, Juf Ineke.
Juf Sacha & Juf Jannu, Juf Ineke
Cakes are a delight of all times. Nothing beats the flavor that cakes add to the celebration. They have and would always be one of the most sought after desserts that make a perfect statement of sweetness. For all these awesome teachers I baked Chocolate Dates Cake for them. Happy Teacher’s Day :).
Happy Teacher’s Day 🙂
This cake goes perfectly with a warm cup of tea or coffee. I used dates instead of sugar for sweetness. I love to use dates not only in cakes but also in making dressings (“chutneys”) or dips. This is baked without eggs and has loads of crunchy mix nuts. It has whole-wheat flour which has almost four times more fiber than all-purpose flour and provides more potassium, magnesium, and zinc.
Ingredients :
Whole wheat flour – 1 cup + 1 tbsp Dates – 18 Few prunes Cocoa powder- 1/4 cup Milk – 1 cup Refined Oil – 1/4 cup Baking Soda – 1 tsp Chopped walnuts –1/4 cup A pinch of salt
Topping : Few chopped dates, prunes, walnuts and some chocolate sprinkles
Wok Baked Cake
Method :
Soak dates in 1 cup of warm milk for 20 minutes.
Add chopped walnuts, Himalayan pink salt to a mixing bowl and add 1 tbsp of flour. Mix them well and keep them aside.
SiftDry Ingredients: Sift whole wheat flour, cocoa powder, and baking soda. Mix them well.
Wet Ingredients: Now put soaked dates with milk (Use the same milk in which dates are soaked), prunes, and oil in a grinder. Grind all ingredients into a smooth puree.
Now mix wet ingredients with dry ingredients.
Put prepared batter into a greased pan. Tab the pan on a countertop to release any large air bubbles.
Sprinkle topping chopped over batter and with help of spoon press topping gently.
Put the pan into the preheated wok and bake it for 1 hour 15 minutes.
Tea Time Cake
Tips:
Don’t demould quickly allow it to cool down completely.
Cover cake with kitchen towel for half an hour before slicing.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of orange juice.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Eggless, Sugarless, Butterless Treat
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.
My Love for Baking: I have been baking for the last 11 years & still, it gives me joy and the opportunity to try out something new and fresh. Baking is about mixing the right ingredients in the right amount and bake at the right temperature for the right duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.
I love Baking
I love creating recipes that challenge the traditional ways of baking. From experimenting with whole wheat flour, oats flour, there are tons of ways to update your favorite sweet treats and improve the value of their overall nutrition without losing out on any of the flavors.
Whole Wheat Carrot Dates Prunes Cake
Dates are one of my most favorite dried fruits. For those who don’t know, dates are the dried fruits that hang off of the date palm trees. Whole dates have become a very popular way to sweeten both raw and baked desserts because they’re naturally sticky, moist, full of fiber, and most importantly, they are a “whole food” — in other words, they have undergone no manipulation or processing.
No Sugar Treat
Prunes taste like plums with sweet traces which are brought during the drying process. Prunes are sticky and chewy. The prunes can make your favorite baked treats healthier by adding moisture while also decreasing the amount of sugar and fat in comparison to a standard brownie recipe. Plus, the unique flavor of prunes is truly indulgent and can satisfy any sweet tooth.
Healthy Tea Time Cake
Also known as gur, jaggery is a winter-specific food, which can be either enjoyed as a standalone sweet or can also be used to make several mouth-watering desserts. Jaggery is a healthier alternative to refined sugar as well. You can easily ditch white sugar and switch to this yummy sweetener and use it to make tea, laddoos, halwa, and various other sweet dishes.
No Oven Baked Cake
If you want to make your food preparation a little more nutritious, try adding dried fruit into your recipes. Not only are they good for your body but they also can boost the texture and moisture levels of bread and other baked goods.
Loaded With Dry Fruits
A super moist cake with dates, prunes, carrots, and lots of dry fruits in every bite. It is a deliciously wholesome treat and thus goes well with an evening tea. No egg, no butter, no sugar is used in this cake. This eggless whole wheat carrot walnut cake ticks all the right kinds of boxes for me – it is very simple to make, it is bursting with flavor, it can be served warm with your coffee or tea, there is no messy frosting involved, it is healthy made with whole wheat flour and no sugar, it is moist, soft and spongy. Do try this cake
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I made this delicious cake for my teacher (In dutch language “juf”) on her birthday. Her name is Natalie.
Chopped walnuts, cashews, almonds, dry red cranberries – 1 cup
Method :
Add dry fruits to a mixing bowl and add 1 tbsp of flour. Mix them well and keep them aside.
Sift dry ingredients: Whole wheat flour, baking soda. Now add salt with grated carrot, dry fruits. Mix them well and keep them aside.
Now in a grinder add greek yogurt, deseed dates, prunes, oil with jaggery and grind until smooth.
Now mix ground mixture into prepared dry ingredients. Mix them well and if the mixture looks dry add 2-4 tbsp of warm milk.
Put batter into a greased pan and add dry fruits over batter and with help of spatula press nuts gently. Put the cake pan into a preheated wok and bake it for 1 hour 10 minutes.
Baking With Whole Wheat Flour
Tips :
Adjust jaggery according to your taste.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Wok Cake
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.
The festival of Janmashtami will be celebrated on August 30 this year. This festival marks the birth or ‘janm’ of Lord Krishna. People from all over the nation fast on this festival to celebrate the birth of their beloved Lord and show their devotion towards him. We’ve grown up listening to stories of how Lord Krishna would steal makhan mishri, and thus evolved his love for everything sweet and delicious. Mouth-watering sweets makes this festival all the more delicious and divine.
Zucchini Coconut Burfi
This Zucchini Coconut Burfi recipe has the goodness of zucchini cooked with sugar, milk, and desiccated coconut into a delectable halwa. Garnished with pistachios and toasted coconut power on top, relish this with friends and family or prepare it as a dessert for a dinner party at home.
Vegetable Dessert
Veggies like pumpkin and bottle gourd can make wonderful sweets. Pumpkin, sweet potato, and bottle gourd are cooked to make wonderful sweets like halwa or burfi. These sweets need less sugar and are unique too. These are root vegetables and also allowed during fasting. So if you are bored of making curry try this sweet recipe.
Nariyal Zucchini Burfi
The beauty of burfi is that it adapts to seasons, regions, and any kind of fruit and vegetable. Zucchini can be cooked in so many ways and used for many things. Some people enjoy them grilled, sauteed, baked, the options are endless. I love to use zucchini in baking, in curries, or even making sweet dishes as well.
Zucchini Coconut Fudge
This time I want to try burfi with zucchini. Yes, Zucchini :). The idea of this delicious burfi is given by one of my favorite gal– Isha Dabral. Thank you so much 🙂
I love this versatile vegetable. It is good equally in savory and sweet dishes. Zucchini Coconut Burfi using milk powder is a very delicious and nutritious recipe ideal for fasts like Navratri. It is very easy to make and requires no special ingredients. Just regular ingredients found in your kitchen. This burfi is perfect for bhog.
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Ingredients : Grated Zucchini – 1 medium size ( 2 cups ) Milk – 1 cup + 3/4 cup Full fat milk powder – 1 cup Dessicated coconut powder – 1 cup Sugar – 3/4 cup Chopped pistachios & toasted coconut powder for garnishing – 2 tbsp each Ghee – 3 tbsp Cardamom powder – 1/2 tsp A pinch of Himalayan pink salt
Delicious Sweet
Method :
Line a tray with butter paper and keep it aside.
Heat ghee in a nonstick deep pan and add grated zucchini. Cook till on a low flame for 5-8 minutes.
Then add full-fat milk bring the whole mixture to a boil and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add milk powder, dessicated coconut, sugar, salt, cardamom powder with milk (3/4 cup).
Mix well and stir continuously. Cook it till the mixture reaches the consistency of making a burfi.
Pour the mixture into a greased tray and garnish with sliced pistachios, coconut powder.
Let it rest for 2 hours in a refrigerator before slicing. Now cut burfi into desired shape.
Traditionally celebrated by Hindus, Raksha Bandhan is a festival in which a sister ties a talisman or an amulet, also called rakhi, around her brother’s wrist. This symbolizes love and protection. Sometimes, when siblings have to live in separate locations due to various reasons like education, work, and marriage, it becomes difficult to experience the same joy.
Raksha Bandhan Special
Thanks to the advent of the internet, you can select your favorite fancy rakhi online and send that rakhi with sweets like gulab jamun, ladoo, rasgulla, and barfi overseas. This year I ordered rakhi from Ferns N Petals. Ordered an Ethnic Rakhi Set & Plants In Metal Pots and I loved it.
Ashu shared this beautiful picture (India)
My sister-in-law (Ashu) is a nature lover. She has a beautiful channel ” Nature’s Window”. She has an amazing squirrel friend called “gillu”. Do visit her channel
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Dearest 🙂 Rahul & Ashu On this auspicious occasion of Raksha Bandhan, I pray for your ultimate happiness, good health, and success.
Handmade gifts often let the receiver feel that they are loved. They think that the person giving the gift has spent enough time thinking about what they want, something that shows their personality or interest. In addition, a handmade gift lets someone feel extra special because rather than giving a store-bought present, you chose to put your time creating something.
Handmade Rakhi
Without a doubt, the person who will receive it will feel nothing but good vibes. I made these personalized rakhis with alphabet beads and colorful threads. How I made it? The link is below.
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One of the most enjoyable aspects of each Indian festival is the mouthwatering food that is served on such special occasions. The day of Raksha Bandhan is feast time for the brothers, sisters to make their favorite dishes that adorn the dining table. Scrumptious sweets recipes are generally prepared for this day.
Tofu Kalakand
Kalakand is a delicious, rich sweet dish that is a staple in most Indian homes, particularly in the North. The texture and taste of this homemade recipe are very similar to the one you get in the mithai shops and are very easy to make as well.
Indian Sweet Recipe
This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor and texture.
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Ingredients : Crumbled tofu – 400 gms or 1 & 1/2 cups Milk – 2 cups Full fat milk powder – 1 & 1/2 cups Sugar – 3/4 cup Chopped pistachios – 1/4 cup Cardamom powder – 1/2 tsp A pinch of salt
No Ghee No Oil Sweet Recipe
Method :
Line a tray with butter paper and keep it aside.
Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
Then add sugar and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder and mix it well.
Pour the mixture into a greased tray and let it set.
Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
Uttarakhand calls it the ‘Land of Gods’. Mysterious, beautiful, exotic, charming, and magnificent, that’s Uttrakhand in a nutshell. The enchanting land is divine with some jaw-dropping tourist places and when you visit this place you can better judge why the Gods chose Uttarakhand to make it their abode. With several beautiful places to visit in Uttarakhand, a trip to Uttarakhand should be on your bucket list of places to see in India.
Ghee Sankranti Festival of Uttarakhand
Uttarakhand is popularly known as The Abode of Gods (Devbhumi). There are several festivals celebrated in different parts of the states throughout the year. Most of the festivals are associated with agricultural activities, nature, and changes in seasons. In this series of festivals, one of the festivals is known as ‘Ghee Tyar’ or ‘Ghee Sankranti. This is one of the most popular and well-known festivals celebrated in the rainy season. It’s been celebrated all across the state for centuries.
GHEE TYAR
As per the Indian lunar calendar, Ghee Tyar or Ghee Sankranti is celebrated on the first day of the Hindu month Bhadrapada (August). In this festival people necessarily include delicious foods made of Ghee in their meal, maybe this is the reason its name as Ghee Tyar. In addition to this, people also include Urad (Black gram) stuffed chapatis and vegetables made of Arbi (Taro root) fresh leaves on their meal. On this wonderful day, farmers show their gratitude for a prosperous harvest and share their food made of Ghee with each other.
Festival of Uttarakhand
Ghee (also known as clarified butter) is delicious with a nutty aroma. It’s easy to make at home, perfect for those who are dairy-sensitive, and cheaper than what you can buy in the store. Ghee is similar to clarified butter, where all the milk solids are removed, but it’s cooked just a tad bit longer. Those extra couple of minutes allow the milk solids on the bottom of the pan to begin to brown, which gives ghee a slightly different, more nutty flavor profile to clarified butter.
Homemade Ghee with Unsalted Butter
Ghee is a traditional Indian food and has been enjoyed in the Middle East and Asia for thousands of years. It’s also frequently used in Ayurveda and other healing medicines. Once you make ghee at home, it’ll be hard to go back to store-bought. Because it’s just so easy to make.
Recipe From My Maa ki Kitchen Se
I have seen my Maa & NaniMaa making ghee every day from homemade butter. I have never seen her buying it from the store. She is a firm believer in homemade ghee. It tastes, smells way better than a store-bought one. Once you go this route, you will never look back. My Maa & NaniMaa makes “desi ghee” from malai. Cream refers to “MALAI” – Malai is a thick yellowish layer of fat and coagulated proteins that form a layer on the surface of the milk. It is formed when raw milk is heated for an hour and then it cools down completely. After that, a thick, yellow-toned layer of fat will form on the surface. But here in the Netherlands, that is not possible so I made ghee from butter.
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Ingredients :
5 blocks of unsalted butter each 250 gms
Black cardamom – 1
Method :
Place the butter in a clean pan on low heat. Let the butter melt, do not stir.
Once the butter melts completely, let it simmer and add black cardamom. As the butter simmers, it’ll start foaming and splutter.
Continue cooking the ghee on low heat for 20-30 minutes, stirring occasionally to make sure the milk solids don’t burn at the bottom. As it cooks, it’ll start to change colour from a bright yellow to slightly greenish and then to a light golden brown.
Once the ghee becomes clear, stops foaming and the milk solids at the bottom turn brown, Ghee is ready 🙂 Let it cool for 40 minutes before straining it. Store it in an airtight jar.
Ghee starts to solidify, but still runny in consistency. It gets lighter on color as it becomes solid.
Raksha Bandhan is here. A festival for celebrating the love between siblings. The common tradition associated with this occasion is the sister tying Rakhi on her brother’s hand and the brother on his part gifts his beloved sister something precious. Sister usually likes to prepare sweets, especially for this occasion a night before the celebration.
Raksha Bandhan Special
Loaded with M&M and delicious chocolate brownie is a perfect way to celebrate Raksha Bandhan. Perfectly crunchy and flaky on the top and with a softand chewy center, these M&M Brownies are easy to make. This chocolate brownie is not only egg-free but also contains no all-purpose flour or maida and uses oil instead of butter. The best part about this brownie is how moist it is. The Oats make this brownie soft and flavorful. I used whole wheat flour instead of maida or all-purpose flour to give it more nutritional value.
M&M Oats Whole Wheat Chocolate Brownie
Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. Oats are hailed as one of the easiest to use ingredients. I already shared how to make homemade oats flour with quick-cooking oats. I used oat flour in baking, dosa, in making sabzi or curry as well. Give a try to this chocolate cake.
Wet ingredients: In a grinder add brown sugar, curd, oil, mix until smooth.
Mix both dry and wet mixtures together.
Put prepared batter into a greased square pan. Tab the pan on a countertop to release any large air bubbles.
Add sprinkle M&M and chocolate sprinkles over batter and with help of spatula press them gently.
Put the pan into the preheated wok and bake it for 1 hour.
When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
Allow the cake to cool completely before slicing and enjoy.
Baked In Wok (Kadai)
Tips:
Baking time may vary.
Brown sugar can be replaced by white sugar.
If cake batter looks dry, add 2- 4 tbsp of milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
No Oven Brownie
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
Wok Brownie
After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.
As India celebrates its 75th Independence Day on 15th August 2021, we must remember the rich and diverse culture of our country that has been carried forward for so many years. It starts with hoisting the national flag early in the morning, kids singing patriotic songs as well as an exchange of sweets and greetings. People enjoy the day with their families at home by watching patriotic programs on television and fly kites with friends that symbolize a culture of free spirit and freedom.
Reyansh Made Indian Flag with Lego
Since the day is all about celebrating the country’s freedom besides vibrant and diverse culture, what better than celebrating it through food? Food is one of the best ways of celebrating an occasion or expressing your emotions. Whenever there is an occasion for celebration, the first thing to come to our minds is to cook delicious and elaborate meals for it. So it is only given that we celebrate such an important event of Indian history with food.
Healthy Sandwich
This Independence day while we may not be able to go out and watch the Indian flag being hoisted, here’s a simple and healthy recipe that you can make that both adults and kids will enjoy. Sandwiches are very easy to make and for a tricolor sandwich, you can use different ingredients to give it Indian flag colors. For orange, I used grated carrot and snack tomato. For white, mozzarella cheese. For green, avocado, and green kiwi. Just take a few slices of bread and include ingredients of your choice. As it’s a non-heat recipe, your kids can easily make it too.
Open Veggies & Fruit Sandwich
Ingredients : Fresh bread – 2 slices
Avocado Spread : 1 Ripe Avocados, pitted and peeled Black salt – 1/4 tsp Juice of half lime Black pepper to taste, optional
Toppings : Sliced cucumber – 1 small Snack Tomatoes, sliced Few Blueberry Green Kiwi (sliced) – 2 Mozzarella cheese & slice Grated carrot– 1 small
Other Ingredients : Juice of one lemon, Salt to taste
Breakfast Sandwich
Method :
Lightly toast your sliced bread until golden brown in a toaster.
Chop, slice, and keep topping ready.
In a bowl add grated carrot. Mix little lemon juice and salt. Keep it aside.
In a bowl, mash together 3 ripe avocados with the help of frock. Mix lime juice, black salt, and black pepper. Mix it well and Avocado spread is ready.
First sandwich – Place sliced snack tomato, mozzarella cheese and then avocado spread with some cucumber slices. Finally place a blueberry on mozzarella cheese.
Second sandwich – Place sliced snack tomatoes , mozzarella cheese slice and then sliced kiwi with some avocado spread. Finally place a blueberry on mozzarella cheese slice.
On the first Sunday in August, National Friendship Day encourages people across the country and world to connect with friends. Make a new friend or reconnect with an old one. Friendships come in many forms, and we begin developing them when we’re very young. Our classmates and neighborhood pals explored the world with us.
Blueberry Coconut Cake
Together we shared experiences and made plans for the future. Eventually, paths diverge and new friends find a place in our social experience. Our world expands and our culture changes. With each new friend, we expand our view of the world. Their experiences contribute to new meaning in our lives. Through friendships, we grow and broaden our horizons. Eventually, the world becomes smaller and more connected.
Baking with Whole Wheat Flour
What better way to express your emotional bond for your friends than by treating them to the warmest and comforting present of all – a nice homemade cake. Happy Friendship Day To my LOvely Friends
Tea Time Treat
This Blueberry coconut cake is bursting with the flavors of fresh blueberries and coconut flavor. This cake is going to be a stunner at your next gathering.
No Egg No Butter No Oven Cake
I am sharing a simple recipe for a Blueberry Coconut Cake. This cake celebrates the flavors of summer on your palate wowed. A delightful and easy whip-up cake, the best part is it includes superfoods like coconut and juicy blueberries. Do try this cake 🙂
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Ingredients:
Whole Wheat Flour – 1 cup Powdered Sugar – 1/2 cup Fresh Blueberries – 1 cup Desiccated Coconut – 3/4 cup Baking Powder – 3/4 tsp ( 1/2 + 1/4 tsp) Baking soda – 1/2 tsp Refined Oil – 1/4 cup Milk – 3/4 cup A pinch of Himalayan salt
Some blueberries & desiccated coconut (2 tbsp) for topping
Fresh Blueberries & Desiccated Coconut
Method:
Wash blueberries and let them dry. Then toss dried blueberry with 2 tsp of flour and keep it aside.
Dry Ingredients: Shift whole wheat flour, baking soda, baking powder and keep it aside.
Now mix desiccated coconut and salt with dry ingredients.
Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth.
Now mix wet ingredients with dry ingredients. Mix them well.
Put the prepared batter into a greased pan. Add blueberries and desiccated coconut over batter and with help of spatula or spoon gently.
Tab the pan on a countertop to release any large air bubbles. Put the pan into the preheated kadai (wok) and bake it for 60 minutes.
When cake is done, allow to cool for 10 minutes. Remove cake from the wok and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely before slicing and enjoy.
Happy Friendship Day
Tips:
Adjust sugar according to your taste.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Wholesome Baking
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.
This recipe is inspired from kadai paneer, from Northern India. I replaced Tofu in the place of paneer in this recipe. So what is ‘Kadai’ ? It is basically an indian wok, and this recipe is inspired from popular Indian side dish kadai paneer. It is a stir fry recipe made with bell peppers, onions and paneer, in this case it is Tofu.
Kadai Tofu
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.
Tofu
A recipe for this Kadai Tofu that’s lip smackingly delicious and nutritious. Cubes of tofu are dunked in a creamy tomato onion sauce, sucking in all of the spice and flavor.
Tofu Bell Pepper Curry
The flavour comes from “Kadai masala”. It’s the star of the show. Whole spices like fennel seeds, black peppercorns, cloves, coriander seeds, black cardamom, dry red chilli are slow roasted , cooled and ground to a fresh powder and added to the cooked tofu and the capsicum towards the end of the recipe to have the punch of the flavour.
Recipe With Tofu |
You can prepare the kadai masala ahead of time and store it in an airtight container. The uniqueness of this recipe comes from the freshly roasted and ground kadai masala. But for busy days, I like to make a quick kadai masala spice blend and works amazingly. I have used the same in the recipe.
Lunch Recipe
Ingredients :
List of Whole Masala Dry red chilli – 2 Whole coriander seeds – 1 tbsp Fennel seeds – 1 tbsp Cloves – 3 Cumin or Jeera – 1/2 tbsp Black peppercorns – 1/2 tsp Black cardamom – 1
Other ingredients Tofu – 300 gms (if using extra-firm tofu, press out all the water you can by swaddling the tofu block in paper towels and placing it in a colander with a weight on top. Leave it for at least an hour to drain out most of the water from the tofu) Two small capcicums cut into cubes (red & yellow) Baby onions cubed – 2 Finely chopped onions – 2 Tomato puree – 2 Grated ginger – 2 tbsp Grated garlic – 1 tbsp Oil – 3 tbsp + 3 tbsp Turmeric – 1/2 tsp Coriander powder – 1 tbsp Paprika – 1 tsp + 1 tsp Greek yogurt – 1/2 cup Green chilli – 2 Himalayan pink salt to taste
In a skillet, dry-roast the whole spices (mentioned above) until a couple of shades darker and fragrant. Remove to a spice grinder or blender and process to a coarse powder. Set aside.
Heat some oil in a pan, add finely chopped onions and saute it ( add salt and turmeric, it helps onions to cook faster ). Then add ginger, green chilli and garlic paste and sauté for a few seconds till the onion becomes translucent.
Add coriander powder, red chilli powder (1 tsp) with little water.
Add tomatoes puree and cook till the masala thickens and the oil separates and starts floating on the sides.
Now add beaten greek yogurt with 1/2 cup water, salt to taste and cook for 5 minutes.
In another pan, add ghee and saute onions cubed, capcicum and tofu for 5 mintues with grounded kadai masala.
Add sauteed tofu, onions and capcicum in a prepared onion tomato gravy.
Gently mix everything and cook for 5 minutes on low flame (covered).
Finally add chopped coriander leaves and switch off the flame.
Even after hitting those extra hours at the gym and eating healthy all the time makes you crave something sweet. Only a few can resist this temptation and go to their bed peacefully. But what if we told you that you don’t need to think much about the extra calories as we have a completely healthy yet delicious cake recipe that can stop your cravings in an instant? Here is the easy recipe of Banana Whole Wheat Jaggery Cake that you can prepare and enjoy this sweet dish and still not worry about those extra kilos.
Banana Jaggery Dry Fruits Cake
This Healthy Eggless Banana Bread made with Whole Wheat Flour and Jaggery is just what you need to bake right now to cheer you up. You can use it as your favorite tea time dessert, for your kid’s lunch box, or this even works great as a healthy breakfast option as well. One important thing to make sure of is to cool the cake completely before slicing.
Baking with Whole Wheat Flour
Banana and jaggery both are rich in iron and whole wheat, as well as banana, is rich in vitamins and fibers. Extremely easy to make this cake is a delight of all cake lovers’ especially egg-less cake lovers.
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Ingredients : Ripe Banana – 4 (small size) Whole Wheat Flour – 1 & 1/2 cups + 1 tbsp Grated jaggery – 3/4 cup Mix chopped dry fruits – 1 cup Refined Oil – 1/4 cup Baking powder – 1 tsp Baking soda – 1/2 tsp Sesame and flax seeds (1 tbsp each) and some dry fruits for toppings A pinch of Himalayan pink salt
Kadai (Wok) Cake
Method :
Toss 1 tbsp of flour with 1 cup of chopped dry fruits and keep it aside.
Dry Ingredients – Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl.
Wet Ingredients – In a mixer add bananas, grated jaggery, oil and grind it into a smooth paste.
Now mix wet and dry ingredients well. Put the batter into a greased pan. Add thin slice on banana and sprinkle topping over banana slice. Also add dry fruits of your choice over batter.
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated wok and bake it for 1 hour 15 minutes.
When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
Allow the cake to cool completely before slicing and enjoy.
Tea Time Cake
Tips:
Adjust jaggery according to your taste.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Healthy Treat
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.
This traditional dark cake is typically made with plain flour mixed with dates and topped with pecans. It is generally made with all purpose flour, but in this recipe, I replaced all purpose flour with whole wheat flour. It has all the natural sugars from dates and jaggery. Ideal for a mid-morning snack or afternoon tea break, it is a great way to use up pecans and dates, figs you have lying around in your cupboard.
Date Fig Jaggery Cake
Dates are the fruit from a palm tree and can be referred to as the date palm. There are thousands of varieties but they can be classified into three simple sub-groups: soft, semi-dry and dry. Depending on your recipe or your preference will determine which kind of date you look for.
Pressure Cooker Cake
Dates also happen to be a mineral and vitamin-rich food as well as a great source of dietary fiber. Recent studies show that dates can contribute to several health benefits such as can help lower cholesterol, improving bone health, promoting digestion and so much more. They may be high in sugar but like other fruits, it’s the natural kind. So when introduced into the diet correctly, the sugar and calories can be harmless. Considering they contain natural sugars this makes them the perfect addition to many sweet recipes.
Smooth-skinned and lusciously sweet, figs have a unique taste and texture, with slightly chewy flesh peppered with tiny, crunchy seeds. Their high sugar content pairs perfectly with similarly intense flavors, adding a burst of sweetness to savory dishes and a distinctive texture and aroma to sweet treats. Figs are technically inverted flowers that store their pollen inside the fruit. Native to the Mediterranean region and Southwest Asia, figs flavor has been described as a kind of a honey-taste with hints of berry. And of course, they give a crunchy-crisp texture from the seeds.
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Ingredients: Whole wheat flour – 1 cup Dates – 10 Milk – 1 & 1/2 cups Figs – 5 Grated jaggery – 1/2 cup Refined Oil – 1/4 cup Baking Soda – 1 tsp Chopped pecans, fig, dates – 1/4 cup each Flax seeds for topping- 1 tbsp A pinch of himalayan pink salt
Method :
Soak chopped dates and figs in 1 & 1/2 cups of hot milk for 30 minutes.
In a deep mixing bowl add chopped pecans, fig, dates (1/4 cup each) with 1 tsp of flour. Mix well.
In a same mixing bowl. Sift dry ingredients: Whole wheat flour, baking soda with a pinch of salt. Mix them well.
Wet Ingredients: Now in a grinder add soaked dates, figs with milk (Use the same milk in which they are soaked), jaggery, oil. Grind the mixture until smooth.
Now mix wet ingredients with dry ingredients well.
Put prepared batter into a greased pan.
Sprinkle Chopped pecans, fig, dates with flax seeds over batter and with help of spatula press nuts gently.
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely before slicing.
Eggless Butterless Sugarless Baking
Tips:
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of water or milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
Important Notes:
Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
Baking Tin should be made of Aluminium.
If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
No gasket and whistle are needed. Remove them before baking.
Don’t add water to the pressure cooker.
Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 10 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.
Tea Time Cake
How to Bake In A Pressure Cooker?
Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 8 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
Mad About Cooking