Chocolate Strawberry Cake | Chocolate Cake With Greek Yogurt ( Curd ) | No Egg No Butter No APF No Oven Cake | Pressure Cooker Baking with Whole Wheat Flour

Chocolate Strawberry Cake Recipe-chocolate cake with chocolate ganache, and sweet strawberries :). This is the BEST, SUPER EASY chocolate cake recipe 🙂 Chocolate lovers do try it . This Chocolate Yogurt Cake recipe is soft, tender and super moist thanks to yogurt, then finished with a rich chocolate glaze. It makes for a deep, dark, decadent breakfast, dessert or afternoon treat.

Chocolate Strawberry Cake

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.

Chocolate Cake With Greek Yogurt ( Curd )

For one, the straining process reduces the amount of lactose in Greek yogurt, meaning that it’s naturally lower in sugar than unstrained yogurt. And while Greek yogurt is denser than unstrained yogurt, it’s higher protein and lower in carbs. Though Greek yogurt often contains more calories than unstrained yogurt, it typically has far fewer calories and less fat than common baking ingredients such as sour cream — but it can deliver similar results without sacrificing flavor.

No Egg No Butter No APF No Oven Cake

Chocolate Strawberry Cake | Chocolate Cake With Greek Yogurt ( Curd ) | No Egg No Butter No APF No Oven Cake | Pressure Cooker Baking with Whole Wheat Flour

I used my super delicious chocolate cake recipe here which is simple and turned it into a wonderful chocolate strawberry cake. What I love about this recipe is everything for the cake is with few ingredients, easy and quick process. It’s always great to have less mess in the kitchen when baking something, isn’t it? I made a super easy chocolate ganache and top-up cake with some fresh strawberries. For this cake, you doesn’t require any professional skills.

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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

Chocolate Ganache – Chocolate sprinkles (1/2 cup ), 4 tbsp of milk

Few sliced fresh strawberries

Method :

  1. Dry mixture: Shift whole wheat flour, cocoa powder, baking powder, baking soda. Mix salt and keep it aside.
  2. Wet mixture: In a grinder add brown sugar, curd, oil and mix until smooth.
  3. Mix dry mixture into wet mixture.
  4. Put prepared batter into a greased pan.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated wok and bake it for 1 hour.
  7. 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.
  8. Allow cake to cool completely .
  9. Chocolate Ganache – In a bowl add chocolate sprinkles with milk. Microwave high for 2 minutes and its ready.
  10. Spread ganache of cake and garnish with strawberries.
Pressure Cooker Baking with Whole Wheat Flour

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk or water.
  4. 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.
Healthy Treat

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.

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.

Gur Chana | Jaggery Coated Roasted Chickpea | Healthy No Sugar No Butter Snack

Need a healthy yet tasty snack to nibble on? Then make this delicious Gur Chana snack at home and store them to satiate those untimely cravings. You need just few ingredients – Gur ( Know as Jaggery ), Roasted Chickpea, some seasoning like himalayan pink salt, crushed black pepper & sauf (known as fennel seeds). These no sugar jaggery coated bites are perfect to binge on and will be liked by people of all ages. You can eat these nutritious bites after lunch as dessert or at night when you crave something sweet. So, try this recipe today only and enjoy 🙂

Gur Chana

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.

Jaggery Coated Roasted Chickpea

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.

Healthy No Sugar No Butter Snack

The mix of roasted chickpeas and gur (jaggery) is a powerhouse of protein and carbohydrates that can help one recover from not just pollution-related ailments but can also help boost immunity and prevent tooth decay. Gur chana is the ideal post-workout snack as it helps increase the body’s energy levels.

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Ingredients :

Roasted kala chana – 1 cup
Grated jaggery – 1 cup
Black pepper – 1/2 tsp
Fennel seeds – 1/2 tsp
Himalayan pink salt to taste
Ghee – 1 tbsp

Method:

  1. Roast black pepper and fennel seeds in a pan for few seconds. Then roughly crushed them and keep it aside.
  2. Now add ghee in a pan and add grated jaggery.
  3. 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.
  4. Now add roasted crushed black pepper and fennel seeds. Mix them well.
  5. Now add the roasted chana and mix well.
  6. Mix well to ensure roasted chana is coated well in the jaggery mixture.
  7. Cook on high heat for a few minutes and keep string jaggery coated channa till they are separated.
  8. Let the gur chana cool down completely. Store in an airtight jar or serve as a snack.
  9. Do try this recipe and share it.
Made with Jaggery

Zucchini Shimla Mirch Sabzi | Zucchini (Courgette) With Bell Pepper | Panch Phoron

Have you wondered what you can make with fresh zucchini (courgette)? Try this simple and easy yet healthy zucchini stir fry Indian style with very few ingredients that can be made in less than 20 minutes. Cook chopped zucchini with a handful of Indian spices, and onion tomato masala in a pot. Adding a touch of Panch Phoron and bell pepper, then eating a dish that is sure to provide the most thrilling zucchini experience you’ve ever had.

Zucchini Shimla Mirch Sabzi

Panch phoran is a mix of whole spices. Panch Phoron (also called panch phoran or panch phoron) literally means “five spices.”  It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds:  Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.  Quick and easy to assemble, you simply measure out and combine the five different spice seeds.  Keep the Panch Phoron spice blend in an airtight jar and it will keep for many months.

Panch Phoron

 Zucchini, also called Courgette is a summer squash from the Gourd family. Dark green in color, it looks very similar to cucumber. It is packed with many nutritional benefits, in particular cooked zucchini is loaded with Vitamin A. As the squash cooks, it becomes tender (not mushy) and releases its water into the curry while absorbing all the wonderful spices flavor that goes into this dish. What we’re left with are tender zucchini and bell pepper soaked up all delicious flavor of spices.

Lunch Recipe

Ingredients :
Zucchini ( into small cubes ) – 1 medium
Chopped Tri-Color Capsicum – 1 cup
Finely chopped onion – 1 big
Finely chopped tomato – 1 big
Finely chopped coriander leaves – 1/4 cup
Finely chopped green chilly – 1
Finely chopped ginger – 1 inch
Finely chopped garlic – 3
Panch phoran – 1 tbsp
Sabzi masala – 1/2 tsp
Red chilli powder – 1/2 tsp
Turmeric – 1/4 tsp
Coriander powder – 1 tbsp
Mustard oil – 3 tbsp
Salt to taste
Roasted sesame seeds for garnishing

Zucchini (Courgette) With Bell Pepper

Method :

  1. Heat oil in a pan, add Panch phoran and allow them to pop.
  2. Now add onions and cook until translucent.
  3. Then add garlic and ginger cook for a minute. Now cook until onion is golden brown.
  4. Now lower the flame and add sabzi masala,red chilli powder,turmeric,coriander powder,and salt with little water. Cook for a minute.
  5. Now add chopped tomato and cook until masala leaves oil.
  6. Add chopped zucchini with chopped green chilly and cook for 10 minutes (covered) until tender on a low medium flame.
  7. Now add chopped bell pepper and mix well. Cook for 5 minutes on low flame.
  8. Garnish with sesame seeds and dried coriander leaves powder. Serve with hot parathas or steamed rice.
Easy Sabzi Recipe

Tofu in Yogurt Gravy | Dahi Wala Tofu Sabzi | Recipe with Greek Yogurt

This week I am trying my hands on Gravies without tomatoes. First, one I have in my mind is Dahi Tofu or Dahi Wala Tofu. I have often made sabzi without any onions or garlic, like Tomato Beetroot Based Curry, Chickpea Curry with Zucchini, Tofu Lababdar No Onion No Garlic.

Tofu in Yogurt Gravy

That is when this recipe that I had bookmarked a while ago came to my mind. This recipe is super easy and made in 20 minutes. The star of this gravy is yogurt. I am always a little scared when cooking yogurt as the base for the curry as we have to be quite careful. The yogurt could curdle very quickly if not cooked properly.

Dahi Wala Tofu Sabzi

Yogurt adds a creamy tang to many dishes, from creamed spinach to curry. But when you add yogurt to a simmering sauce, it can curdle, leaving you with a saucepan full of watery liquid and chunky curds. If you add a nonfat or low-fat yogurt to a simmering sauce, it will curdle easily than the full-fat version because it does not have as much fat to protect the proteins from the heat of the sauce.

Greek Yogurt

If you do not have full-fat yogurt, just add one teaspoon of flour or cornstarch per 1 cup of yogurt. Stir the flour or cornstarch into the yogurt before you add it to the sauce to prevent lumps. The starch in the flour or cornstarch prevents the proteins in the yogurt from tangling together. In this recipe, I used boiled cashews paste to prevent curdling. High heat is the root cause of curdled yogurt in cooked sauces. Lowering the heat to a bare simmer will cook the yogurt more gently, and lessen the risk of curdling.

Recipe with Greek Yogurt

Ingredients :
For marinating tofu

Tofu – 300 gms
Oil – 1 tbsp
Red chili powder – 1 tsp
Kasuri methi – 2 tbsp
Turmeric – 1/4 tsp
Ghee for roasting
Salt to taste

For Tempering
Finely chopped ginger – 3 tbsp
Dry red chili – 2
Black cardamom (seeds) – 1
Oil – 3 tbsp

For Gravy
Greek yogurt – 2 cups
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Coriander powder – 1 tbsp
Boiled cashews paste – 2 tbsp
Himalayan pink salt

For garnishing 1 tsp of dried coriander leaves powder

Lunch & Dinner Recipe

Method :

  1. Mix all the ingredients for the marination together and add tofu. Mix well.
  2. Add ghee to a pan. Saute tofu lightly and keep aside.
  3. Take yogurt, mix spices (red chilli powder, turmeric powder, coriander powder, salt & boiled cashews paste) and mix till smooth.
  4. Heat oil in a pan (3 tbsp). Add ginger, dry red chilli and black cardamom. Saute for few minutes.
  5. Add yogurt mixture and cook on low heat for 10 minutes.
  6. Now add saute tofu and cook for 5 minutes on low heat.
  7. Serve and garnish with dried coriander leaves powder.
Creamy Lunch

Garlic Butter Roasted Brussel With Beetroot Curry | Lunch Recipe

When many people hear the word “Curry,” one of the first things that come to mind is Indian cuisine. If you are feeling adventurous in the kitchen, then you should don an apron and give the curry a try. Curry is a variety of dishes originating in the Indian subcontinent. It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.

Curry Recipe

There are countless varieties of dishes that commonly use a handful of spices like cumin, coriander, ginger, turmeric, and chilies. From state to state, you will find that the sauces vary based on the available foods and culinary history. Even if you have never cooked Indian food, do not be discouraged. As long as you can get your hands on some of the main spices, like garam masala, cumin, and turmeric, you can make these dishes.

Garlic Butter Roasted Brussel With Beetroot Curry

I love the combination of beetroot and cashews in this curry. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids-approved as well. My son Reyansh always enjoys this curry with plain paratha. This Beetroot cashews-based Curry with Caramelized Brussels Sprouts has the best of both worlds. Brussels Sprouts are pan sauteed to caramelize with garlic butter then mixed with onion, tomato, beetroot sauce and flavored with Indian spices. The creaminess in this curry comes from cashews.

Indian Curry

Brussels sprouts are healthy and delicious. They are part of the cruciferous family of vegetables, which also include cauliflower, cabbage, kale, garden cress, bok choy, and broccoli. Roasting Brussels sprouts is a delicious way to enjoy them and draw out their natural flavor just perfectly. The seasonings and butter complement the slightly acerbic edge that Brussels sprouts have, and round them out with a smooth and savory finish.

Beetroot Based Curry

Ingredients :

For roasting brussels sprouts 
Brussels sprouts – 150 gms (washed and dry)
Butter – 1 tbsp
Grated garlic – 1 tbsp
Red chilli powder
Himalayan Pink salt to taste

Ingredients :
Cashews (soaked in hot water for 20 minutes) – 10
Beetroot – 1
Roughly chopped onion – 2 large
Roughly chopped tomato – 2 large
Roughly chopped garlic – 4
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Butter – 2 cubes
Olive oil – 3 tbsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tbsp
Dry coriander leaves – 2 tbsp
Salt to taste

Whole Garam Masalas:
Green cardamom – 2
Cinnamon stick – 1 inch
Cumin seeds – 1/2 tsp
Dry red chilli – 1

Beetroot Salad

Method:

  1. For roasting brussels sprouts : Heat butter in a non-stick pan and add brussels sprouts, grated garlic, red chili powder with salt. Cook undisturbed until caramelized. Continue to cook and stir until the Brussels sprouts are deep dark golden brown on low heat for good 10 minutes.
  2. For curry : Heat olive oil in a deep non-stick pan and whole garam masalas (mentioned above). Saute for 15 seconds. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
  3. Add chopped tomatoes , chopped beetroot, green chili with soaked cashews and cook for 6 -8 minutes (covered) till tomatoes become soft.
  4. Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
  5. Put butter cube in a pan and add red chili powder, coriander powder, salt with little water. Cook masalas for 15 seconds on low heat. Add prepared onion tomato beetroot sieve mixture.
  6. Stir well and cook until gravy starts leaving oil from corners.
  7. Add 1 cup of boiled water and adjust your consistency. Leave it to simmer for 10 minutes .
  8. Now add garlic sauteed brussels sprouts and cook for 5 minutes.
  9. Switch off the heat. Garnish with fresh coriander leaves and serve hot with plain parathas.
Healthy Beetroot Curry


Meetha Cheela | My Childhood Favorite Snack | Recipe From My Maa Ki Kitchen Se | Whole Wheat Pancakes

Everyone had at least one beloved food or snack growing up that just “hit”. For me, all it takes is a bite of a Yummy Meetha Cheela made with whole wheat flour or atta and roasted in ghee.

Meetha Cheela

Sweet Cheela is an instant sweetened dosa like dish that can be prepared quickly in 10 minutes. So that makes it a perfect recipe to prepare when you are in a hurry. It also makes a decent breakfast, different from the usual things we have. When I was a kid, My Maa used to make it for me whenever I felt hungry and did not want to have those regular meals.

My Childhood Favorite Snack

So, I am sure the kids are going to love it. You too won’t mind preparing it for them as it takes very less time and can be prepared with simple ingredients that are easily available in a kitchen.

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Ingredients :

Whole wheat flour – 1 cup

Curd – 1/2 cup

Sugar – 1/8 cup

Fennel seeds – 1 tbsp

Water – 1/2 cup

Himalayan pink salt a pinch

Ghee for roasting

Method :

  1. Preheat pan on low heat for 8 minutes.
  2. Combine all the ingredients except ghee in a bowl. Keep mixing it till sugar dissolves completely.
  3. Cover the batter and keep it aside for 10 minutes.
  4. The batter consistency should be like pouring neither thick nor thin.
  5. Heat the non stick pan and sprinkle ghee. Take three scoop of batter using a ladder then spread it on the pan like a dosa.
  6. Cook cheela on slow flame till it is light golden in color from the back side. Turn it over and then do the same on this side as well. Delicious sweet Cheela is ready to serve. Do the same with the rest of the batter.
Recipe From My Maa Ki Kitchen Se

Vanilla Yogurt Cake | Baking with Whole Wheat Flour | Vanilla Curd Cake

We love yogurt in the morning with granola, fruit, or both. We also love to plop it in smoothies or swirl it into hot cereal. But yogurt is also an excellent dairy to bake with. Because of its acidity, yogurt reacts with baking soda to encourage leavening. It also adds nice, tangy flavor that hardly overpowers, but instead keeps everything in balance.

Vanilla Curd Cake

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 recipes. 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. 

Baking with Whole Wheat Flour

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.

Vanilla Yogurt Cake

This is the only vanilla cake recipe you’ll ever need. It bakes up soft, moist, with a fine, and delicate crumb. So easy it’s practically foolproof, and it all comes together in just one bowl. Simple, versatile, and so delicious. I also shared chocolate cake with curd do check chocolate lovers.

Chocolate Cake ( made with greek yogurt)

Vanilla Cake With Curd is a unique cake made with very few ingredients. It’s eggless, fluffy, super moist cake. You can have a warm slice of homemade cake with a hot cup of tea.

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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 :

  1. Dry mixture: Shift whole wheat flour, baking powder, salt and baking soda. Mix and keep it aside.
  2. Wet mixture: In a grinder add sugar, curd, oil and mix until smooth.
  3. Mix dry mixture into wet mixture. Put prepared batter into a greased pan.
  4. Tab the pan on a countertop to release any large air bubbles.
  5. Put the pan into the preheated wok and bake it for 1 hour.
  6. 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.
  7. Allow cake to cool completely before slicing.
Healthy Baking

Tips :

  • 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.

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 a 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.
Wholesome Baking

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 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 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the 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.
Dahi Wala Cake