Sunshine Smoothie | Yellow Kiwi Mango Smoothie | No Milk No Sugar Smoothie

Ready in 5 minutes, this sunshine yellow kiwi mango smoothie is super creamy, filling, and high in vitamin C. Healthy and delicious, it’s the perfect way to start your day.

Sunshine Smoothie

When the last of late winter and spring colds going around, smoothies are perfect for getting a large dose of vitamin C, potassium, and other immune-boosting nutrients. I love using fresh fruit in my smoothies, especially as we enter spring. You still have the last of the winter citrus and kiwis in the markets, but also start seeing some of the warm weather flavors.

For this smoothie, it is best to use well-ripened kiwis. Unripe kiwi is very tart and will affect the smoothie. To determine if your kiwi is ripe you can give it a gentle squeeze and if it gives slightly then it is ready. You shouldn’t have to squeeze it hard, just a little bit. Really soft kiwi is overripe and can taste a little fermented. It is still usable for things like smoothies, but the flavor isn’t perfect.

Yellow Kiwi Mango Smoothie

In this smoothie I used yellow kiwi. Gold kiwifruit, in contrast, has smooth, hairless skin that’s a nice golden-brown color. Slicing the fruit in half reveals even more differences. Green kiwifruit has, as one would expect, a green flesh with black seeds. The flesh of our golden kiwifruit is a vibrant yellow color with a smaller core and fewer seeds.

No Milk No Sugar Smoothie


Yellow kiwi – 3
Fresh one mango
Mix Crushed nuts of your choice

Summer Smoothie

Method :

  1. In a blender add yellow kiwi and mango.
  2. Blend everything until smooth. Sprinkle crushed nuts .
  3. Enjoy delicious and quick smoothie.
Bright Sunshine Smoothie

Lentils with Vegetable Curry | Chana Dal with Zucchini & Carrot | Zucchini Dal Recipe | Tasty Lunch or Dinner Recipe

Zucchini and Carrots cooked with chana dal, tomato-based curry makes a flavorful dish. This dal is great with paratha, chapati, steamed rice, or cumin rice. My mom would often make Chana Dal (Split Garbanzo Beans) with Lauki (Bottle Gourd) with onion, tomato, garlic, ginger, and homemade grounded spices. It was yummy every time.

Lentils with Vegetable Curry

Chana dal” is split chickpeas. Dal is often translated as “lentils” but refers to any pulse (lentils, peas, chickpeas [chana], kidney beans, etc.) that’s split in half. Chana dal is rich in B complex vitamins such as B1,B2,B3, and B9 which plays an important role in glucose metabolism. Chana dal is rich in dietary fiber. Hence, one cup of cooked Chana Dal can account for half of the required fibre intake for the day.

Chana Dal

Lauki is a part of the cucumber family and grows in the warmer areas of the world. It is not only light and easy to digest but is also great for weight loss. Not just the lauki sabzi, that we usually eat, but even its juice is considered great for losing weight. Some of my favorite recipes with Lauki – Lauki Ka HalwaLauki Chana Dal Curry and Lauki Shimla Mirch Sabzi.

Lentils with Vegetable Curry

Lauki is not a common vegetable here in Netherlands. But, zucchini is easily available here. Zucchini is also known as Courgette is a summer squash and is widely available in yellow and green colors in the stores. I love this veggie and I almost add this yummy veggie in my everyday cooking and in baking as well. I used zucchini in making sambhar, vermicelli, omelette, aloo tikkibread pakoras and Reyansh favorite Zucchini Chocolate Cake.

Yummy Zucchini Chocolate Cake

Zucchini (courgette) looks like it belongs to the family of cucumber, bottle gourd(dudhi). This green and medium thin vegetable is a bunch of benefits, which is well known to reduce weight, yet still boosting the nutrient value of your diet. Great for maintaining eye, heart and overall good health.

Lunch Recipe

Lentils with Vegetable Curry | Chana Dal with Zucchini & Carrot

A simple yet, delicious, healthy combination of Lentils and Vegetable, is full of nutrients and fibre. This curry is easy to make and is good for everyone in the family as it is high in protein.

Perfect Lunch Plate – Chana dal, Cumin Rice, Curd & Spicy Salad

Ingredients :
Zucchini – 1 medium (grated)
Chana daal ( soaked for 4 hours or overnight ) – 1 cup
Finely chopped onion – 1
Finely chopped ginger – 1/2 inch
Finely chopped garlic – 4
Finely chopped green chilly- 2
Finely chopped tomato – 2
Finely chopped coriander – 1/4 cup

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 1
Black pepper – 3

Cumin seeds – 1/2 tsp
Turmeric  – 1/2 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 2 tsp
Sabzi masala  or Chana masala- 1 tsp
Olive oil -2 tbsp
Butter – 2 cubes
Salt to taste

Zucchini Dal Recipe

Method :

  1. Combine grated zucchini chana dal, salt, and pinch turmeric with 2 cups of water in a pressure cooker, mix well and cook for 3 whistles. Allow the steam to escape before opening the lid. Keep it aside.
  2. Heat the oil in a deep non-stick pan and add cumin seeds.
  3. When cumin seeds crackle add whole garam masalas and saute for 15 seconds.
  4. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, and cook for 5 minutes on low flame.
  5. Add coriander powder, turmeric, red chili powder, sabzi masala. Mix them well and add chopped tomato. Cook until masala leaves oil on the medium-low flame.
  6. Now add the boiled zucchini chana dal and mix well. Cook on a medium flame for another 2 minutes, while stirring occasionally.
  7. Now add butter cubes and garnished with coriander leaves. Served with hot jeera rice.
Chana Dal with Zucchini & Carrot

Orange Marmalade | Boiled Orange Method – Two Ingredients Recipe

Homemade orange marmalade is a wonderfully sweet yet bitter citrus fruit recipe prepared with only two ingredients. This marmalade is prepared without any use of pectin. Pectin is a stabilizer and acts as a gelling agent. It mostly found in berries, apples and in a citrus fruit as well. It also gives food items such as preserves a longer shelf life and so extends a jam or marmalade consumable life.

Orange Marmalade

Orange, mandarin, clementine, lemon, lime, grapefruit, mosambi and similar citrus fruit peels have the highest amount of natural pectin. In this recipe I used Mandarins, often called mandarin oranges, are a small and sweet tangerine variety. They do have some seeds, which makes them just the tiniest bit less desirable for snacking than seedless clementines (a variety of mandarin).

No Pectin Marmalade

Many traditional orange marmalade recipe you have to remove peel, boil juice and them separate the zest from the pith. But in this recipe, I used the boiling method, just boiled whole oranges in a pressure cooker and once oranges are cool down. Then remove its pulp and remove pith from the skin. Boiling up oranges will make easy to remove pith from the skin.

Fruit Marmalade

I love the boiling method because when orange is boil for that long, its bitterness slips into the water. You can use the whole orange with skin and all, for a moist and delicious result. Oranges lovers do try this recipe.

Two Ingredients


Orange (mandarins) – 500 gms (5 -6 pieces of mandarins)

Sugar – 1/2 cup


  1. Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ).
  2. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin. Finely chop the skin into thin strips.
  3. Grind orange pulp ( it will yield 2 cups) without water.
  4. Combine sugar and boiled orange strips in a deep saucepan.
  5. Cook until marmalade gets thick and stir after every 2 minutes.
  6. Store marmalade in a clean and dry glass jar. 

Tips :

  1. Pour a few drops of prepared marmalade on a plate if it spreads then it’s not ready if it stays firm without moving then marmalade is ready.
  2. Allow marmalade to cool completely. Then store in a clean and dry glass jar.
  3. Keep marmalade in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.
My Favorite Fruit

Banana Blueberry Smoothie | Blueberry Yogurt Smoothie

Banana blueberry smoothie packs a punch of energy and it’s so refreshing with full of antioxidants. You just need few ingredients for this amazing creamy smoothie – a banana, fresh blueberries, milk, yogurt, and a perfect smoothie is ready. The cool bluish purple color of blueberries are an excellent source of vitamin C, which helps protect cells against damage and aids in the absorption of iron.


Whereas, bananas are also a good source of B vitamins, which play a role in cell metabolism. Banana is a great base flavor for any smoothie and will give you a lovely creamy texture.

Fruit Smoothie

Seeds are super high in essential fatty acids, including omega-3, and high in anti-oxidants. They blend easily into your smoothies, without changing the flavor or texture too much. While there are many seeds you could add to your smoothie, but these four are my favorite – flax seeds, sesame seeds, roasted pumpkin seeds, roasted melon seeds. I always buy them in a bulk and then slightly roast flax and sesame seeds. Then mix them together in a jar (1/2 cup each seed). Just add 1 tbsp of mix seeds in your smoothie or sprinkle on salad.

Mix Roasted Seeds


Banana- 1 Big
Fresh blueberries – 1 cup
Yogurt – 1/2 cup
Milk – 1 cup
Mix seeds (Sunflower, flax seeds, melon and sesame seeds each 1 tbsp) – 1/4 cup


  1. In a blender add chopped banana, blueberries, yogurt, and milk.
  2. Blend everything until smooth. Pour into a glass and sprinkle mix seeds on top.
  3. Enjoy delicious and quick smoothie.
Yogurt Smoothie

Tip : You can add mix seeds into smoothie while grinding.

Yummy Morning Smoothie

Date Fig Jaggery Cake | Pressure Cooker Cake | Eggless Butterless Sugarless Baking

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.

Recipes With Dates:

Sugar-Free Chocolate Dates Cake 
Whole Wheat Carrot Dates Prunes Cake
Chocolate Oats Dates Prunes Brownies
Whole Wheat Dates Cake
Dates Cranberries Burfi – No Sugar Sweet
Whole Wheat Banana Walnut Dates Cake
Dates Prunes Banana Cake
Khajur Gur Ki Chutney
Winter Energy Balls | Dry Fruits & Seeds Ladoo

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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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 :

  1. Soak chopped dates and figs in 1 & 1/2 cups of hot milk for 30 minutes.
  2. In a deep mixing bowl add chopped pecans, fig, dates (1/4 cup each) with 1 tsp of flour. Mix well.
  3. In a same mixing bowl. Sift dry ingredients: Whole wheat flour, baking soda with a pinch of salt. Mix them well.
  4. 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.
  5. Now mix wet ingredients with dry ingredients well.
  6. Put prepared batter into a greased pan.
  7. Sprinkle Chopped pecans, fig, dates with flax seeds over batter and with help of spatula press nuts gently.
  8. Tab the pan on a countertop to release any large air bubbles.
  9. Put the pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
  10. 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.
  11. Allow cake to cool completely before slicing.
Eggless Butterless Sugarless Baking


  1. Baking time may vary.
  2. If cake batter looks dry, add 2- 4 tbsp of water or milk.
  3. 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?

  1. 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.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.

Vitamin C Packed Strawberry Orange Smoothie | No Milk Smoothie

Tangy and delicious vitamin C packed strawberry orange smoothie made with fresh fruits. This easy few ingredient smoothie is vegan and perfect for adding a boost of your favorite protein. A wonderful, healthy breakfast or snack 🙂

Vitamin C Packed Strawberry Orange Smoothie

Tropical and fruity, this Strawberry Orange Smoothies is so simple and taste like Summer in a glass.

This Strawberry Orange Smoothie is perfect for replenishing the body after a hard workout, or great for just enjoying on a hot summer day. This refreshing drink is not only tasty but is also packed with fiber, vitamins, and minerals to promote health and vitality.

No Milk Smoothie


Fresh chopped strawberry – 1 cup
Fresh orange juice – 1 cup
A pinch of salt

Breakfast Smoothie

Method :

  1. In a blender add all ingredients (above mentioned)
  2. Blend everything until smooth. Enjoy delicious and quick smoothie.
My Favorite Smoothie

Roasted Capsicum or Bell Pepper Marmalade | Sweet & Spicy Vegetable Spread | Vegetable Marmalade

Marmalade is a fruit preserve made from the pulp and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, and other citrus fruits, or any combination of them. Today I am sharing a vegetable marmalade recipe which is made with capsicum or bell pepper. It is sweet, tangy, little spicy and having amazing roasted capsicum flavor.

Roasted Capsicum Marmalade

I used red and yellow capsicum in this recipe you can use green capsicum too.

Sweet, Spicy & Tangy Marmalade


Capsicum – 3 (2 red & 1 yellow)
Sugar – 3/4 cup
Freshly crushed black pepper – 1/4 tsp
Lemon Zest – 1 tbsp
Juice of one lemon

1. Roast the capsicum directly on the flame. With the help of tongs to turn capsicum and roast evenly. Roast until its surface turns black.
2. Put roasted capsicum in a bowl and cover with plastic wrap. Let it stand for 15 minutes.
3. Now peel the roasted capsicum and remove the black skin with the help of a knife.
4. Rinse the peeled capsicum with water and pat dry them. Cut the roasted capsicum and remove its seeds.
5. Roughly chopped roasted capsicum and put it into the grinder. Grind them into a smooth puree.
6. Switch on the gas and place a deep saucepan with grounded roasted capsicum puree along with sugar. Cook until marmalade gets thick and stir after every 2 minutes.
7. After 5 minutes add crushed black pepper and lemon zest, lemon juice. Cook marmalade for another 5 minutes on medium-high flame.
8. Allow marmalade to cool down. Store marmalade in a clean and dry glass jar. 

Roasted Bell Pepper Marmalade

Tips :

1. Pour a few drops of prepared marmalade on a plate if it spreads then it’s not ready if it stays firm without moving then marmalade is ready.
2. Allow marmalade to cool completely. Then store in a clean and dry glass jar.
3. Keep marmalade in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.
4. You can replace the red capsicum with green capsicum.

For Lemon Zest – With the help of peeler remove the upper layer of lemon and slice it finely.

Capsicum or Bell pepper Marmalade