Chukandar Anar Dhokla (Beetroot Gram Flour Steamed Cake With Pomegranate Juice) | Iron Rich Breakfast

Chukandar Anar Dhokla is a regular besan dhokla recipe with an addition of beetroot and pomegranate juice. 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 besan or chickpea flour and it came out very well.

Super Healthy Breakfast

Some time back I shared Orangey Besan Dhokla with orange juice this time replaced orange juice with fresh pomegranate juice. It tastes delicious and sweet with no sugar added to this recipe.

Fresh Pomegranate Juice

For Dhokla:

Besan – 1 cup
Rava – 4 tbsp
Curd – 1/4 cup
Beetroot Puree* – 1 cup
Oil – 1 tsp
Eno – 1 tsp
Juice of one lemon
Finely chopped green chili – 1
Salt to taste

For Tempering:
Mustard seeds (small) – 1/2 tsp
Curry leaves – 5
Sesame seeds – 1 tbsp
Oil – 1/2 tbsp
Water – 1 & 1/2 cups
Finely chopped green chili – 1
Lemon juice – 2 tbsp

Fresh Pomegranate Juice – 1 cup


  1. Mix all dhokla ingredients except Eno. Keep it aside for 10 minutes.
  2. Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  3. Pour prepared batter into the greased pan and place it on the stand inside the kadai.
  4. Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
  5. To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
  6. Switch off the flame and allow dhokla to cool completely.
  7. Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.
  8. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add curry leaves, chopped chilies, and sesame seeds.
  9. Add 1 & 1/2 cups of water to tempering and allow mixture to boil for 2 minutes.
  10. Switch off the flame and add lemon juice. Mix well.
  11. Then pour this hot mixture over steamed dhokla.
  12. Keep aside for 10 minutes. After 10 minutes add fresh Pomegranate juice and Green chutney. Serve immediately.
Beetroot Besan Dhokla With Anar Juice


For Beetroot Puree:

  • Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot.
  • Cut boiled beetroot into small cubes and grind with 1/2 cup of water.
  • Make a smooth puree. It yields 1 cup of beetroot puree.
Healthy Breakfast

Spicy Salad Recipe | Cucumber Noodles Avocado Tomato Salad with Tangy Orange Dressing | Vegetable Fruit Salad

A big plate of fresh salad is always a good idea, especially if it includes my favorite avocados and cucumbers. This spicy salad is a perfect way to start the weekend. This easy and tasty salad comes together in no time and is full of flavor thanks to fresh orange juice spicy dressing.

Cucumber Noodles Avocado Tomato Salad with Tangy Orange Dressing

This colorful salad is filled with juicy snack tomatoes and creamy avocados, flavored with fresh orange juice and lime. It’s a great salad recipe that is a mix of fresh ingredients paired with delicious toppings to give it a whole new texture.

Vegetable Fruit Salad

Homemade salad dressings are my favorite. They are so much better than the store-bought versions and healthier. You get to control what goes into them and skip out on all the preservatives. Oranges (My Favorite Fruit) make a great base for any salad dressings because they are naturally sweet, a little acidic.

Dressing made with fresh orange juice adds a tangy and sweet flavor to any salad or wrap. I love salads especially when they are tossed in fresh, healthy homemade salad dressings. Give it a quick mix with some spices and it’s done.

Spicy & Tangy Orange Dressing

These days it’s easy to get creative with so many options. Rather than thin slices or half-moons, the spiralizer transforms cucumbers into curly noodles. For making cucumber noodles I used a julienne peeler. Cucumbers also support healthy digestion since their skins contain insoluble fiber which helps food move more smoothly through your digestive tract. A lack of fiber in the diet is a huge contributor to constipation. So basically, eating cucumber noodle salad is not only delicious but really good for you.

Refreshing Fruit & Vegetable Salad

Cucumber Noodles Avocado Tomato Salad with Tangy Orange Dressing | Spicy Veggies & Fruits Salad Recipe

This salad couldn’t be any simpler to put together and the vibrant colors make a beautiful addition to any table. I love this salad because it easy to make and it’s favorite in my house. It is a great side dish for any summer meal.

Colorful Snack Salad

Avocado – 2 (pit removed, peeled, and chopped)
Cucumber noodles – 1 medium size
Snack tomatoes – 10 (halved)
Oranges – 2 (cut into wedges)

Spicy orange dressing :
Fresh orange juice – 1 cup (from 3 oranges)
Extra virgin olive oil – 1 tsp

Spices for dressing :
Roasted cumin powder – 1/4 tsp
Black pepper powder – 1/4 tsp
Red chili flakes – 1/2 tsp
Roasted fennel powder – 1/8 tsp
Black salt – 1/8 tsp
Dry coriander leaves powder – 1/4
Salt to taste

Fresh Orange Juice

Method :

  1. For the spicy orange dressing – Place fresh orange and extra virgin olive oil with spices in an airtight container and shake well, or whisk ingredients in a bowl.
  2. Place the snack tomatoes, cucumber noodles, avocado, and oranges wedges in a large bowl. Drizzle spicy orange dressing over the salad. Serve immediately.
My Favorite – Avocado

Sprouts Oats Cutlets | Healthy Snack

Sprouts Oats Cutlets is very easy and nutritious snack with goodness of oats and sprouts.  It is a perfect tea time snack and also a nutritious after-school snack for kids. It is rich in fiber and a significant source of protein and carbohydrates.

Sprouts Oats Cutlets

Sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, vitamin C, vitamin A. If you are looking for weight loss diets with good taste, then sprouts can replace them all. Whereas Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties.

Healthy Snack

Ingredients :
Whole Green Dal Sprouts – 1 cup
Roasted Oats – 1 cup
Finely chopped onion – 1 medium
Finely chopped garlic- 2
Finely chopped coriander leaves – 1/4 cup
Finely chopped green chilly – 1
Turmeric – 1/4 tsp
Coriander powder – 1/2 tsp
Sabzi masala or pav bhaji masala – 1/2 tsp
Crushed Roasted Peanuts – 3 tbsp
Salt to taste

Oil for shallow frying

For Serving :
Thick curd – 1 cup
Chaat masala – 2 tbsp
Green Chutney or Sauce – 1/2 cup

Healthy Cutlets

Method :

  1. Microwave sprouts with 1/2 cup of water for 5 mins. Drain off the water. Let the sprouts cool. Then slightly chopped or grind boiled sprouts.
  2. Microwave roasted oats with 1 cup of water. Let it cool completely.
  3. Mix ground sprouts, microwave oats, and other above ingredients (except oil ) to make a soft dough. Keep it in the refrigerator for 30 minutes.
  4. Now apply little water on your hands. Take some lemon size portion and make cutlets.
  5. Heat little oil in pan and place cutlets in a pan.
  6. Shallow fry till both sides are golden brown and crisp.
  7. Serve hot with curd, green chutney and sprinkle chaat masala.
Healthy Chat Recipe

Cucumber Kiwi Lemonade | No Sugar Beverage | Cucumber Summer Cooler

Cucumber, kiwi, lemon and mint all four are very refreshing ingredients. The tangy kiwi, cucumber freshness, soothing mint and energizing lemon when combined together we get a perfect summer drink.

Cucumber Kiwi Lemonade

The added bonus of this drink I made this drink with grapes. Grapes naturally sweet and tart flavor of grapes make them the ideal snack for any time of the day. So, its sugar-free lemonade. This recipe is simple, all natural ingredients and 5 minutes, and you’ve got delicious healthy lemonade without sugar.

No Sugar Beverage

Grapes aren’t often blended in a lemonade. Grapes are 80% water, which makes them blend easily and add extra hydration to your drink. It can be a good replacement with SUGAR. Cucumbers are sooooo nourishing, and they’re totally in season at this time of year. They’ve got a range of anti-inflammatory and antioxidant benefits, and their phytonutrients are linked to anti-cancer benefits.

Cucumber Summer Cooler

This cucumber kiwi lemonade just what you want to sip on in a warm summer day. Made with all the fresh ingredients this summer cooler is healthy and packed with vitamin C.

Healthy Ingredients

Cucumber Kiwi Lemonade | No Sugar Beverage | Cucumber Summer Coole

Chopped cucumber – 2 small size
Chopped kiwi (with skin) – 1
Grapes – 1/2 cup (I used both green and red grapes )
Water – 1 & 1/2 cups
Juice of 1 lemon
Handful of mint leaves
Roasted Cumin Powder – 1/2 tsp
Black Salt to taste

Cucumber Summer Cooler


  1. Put all above ingredients with half cup of water.
  2. Blend everything until smooth.
  3. Then add remaining cup of water and blend it again.
  4. Use a mesh strainer to strain juice into a container.
  5. Pour lemonade into a glass. Garnish with spicy cucumber (little red chilli powder, roasted cumin powder with little salt), kiwi and grapes.
  6. Enjoy delicious no sugar and quick lemonade.
Summer No Sugar Lemonade

Creamy Makhana Paneer Sabzi | Calcium Rich Lunch Recipe

Creamy Makhana Paneer Sabzi is made from phool makhana, paneer that is rich and creamy. Serve with plain paratha or pulka, it makes a wholesome dinner recipe. Makhanas are also known as fox nuts, or lotus seeds, or phool makhana. It uses as an ingredient in Indian cuisines or sweet dishes like kheer, raita or phool makhana namkeen also eaten as an evening tea-time snack.

Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe

Ingredients :
Makhana – 2 cups
Cashews (soaked in water for 20 minutes) – 5
Paneer Cubes – 1/2 cup
Roughly chopped onion – 2 large
Roughly chopped tomato – 3 large
Roughly chopped garlic – 4
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Fresh cream – 1/4 cup
Ghee or oil – 2 tbsp + 2 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Roasted cumin powder – 1 tsp
Finely chopped coriander – 3 tbsp
Salt to taste

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

Creamy Makhana Paneer Sabzi

Method :

  1. Heat 1/2 tsp ghee in a kadai and add makhana. Roast makhana till crisp and little golden brown. Keep them aside.
  2. Add 1/2 tsp of ghee and roast paneer cubes for 2 -4 minutes on low flame. Keep them aside.
  3. Take a half cup of water in a deep pan and add chopped tomatoes, cashews with a pinch of salt. Boil it for 5 minutes on high flame.
  4. After 5 minutes switch off the flame and keep it aside.
  5. Heat olive oil or ghee in a deep non-stick deep pan and whole garam masalas. Sauté for 15 seconds.
  6. Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
  7. Add red chili powder, coriander powder, green chilly, and salt. Then add boiled tomato, cashews and cook mixture until becoming soft.
  8. Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan.
  9. Stir well and cook until gravy starts leaving oil from corners.
  10.  Now add fresh cream and stir well. Let it cook for a minute and then add 2 cups of boiled water, boil for 1 minute. Add roasted makhana, paneer cubes and stir gently.
  11. Cook for 5 minutes on low flame. Garnish with fresh coriander leaves, cream, and roasted cumin powder. Serve hot with plain parathas.

Tip : You can use malai instead of cream.

Calcium Rich Lunch Recipe

Kiwi Jam | No Preservative Fruit Jam

Kiwi has high levels of Vitamin C as well as Vitamins A, B1, B2, B3 and E. It’s also rich in Calcium, Iron, and Potassium and an excellent source of anti-oxidants and fiber. Kiwi Jam is an easy way to enjoy Kiwi all year round.

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Kiwi Jam

Making your own Kiwi Jam is super easy. You can use this sweet and tangy flavored jam as a spread on bread or paratha for your kids’ lunch box or a quick tasty snack. Try this easy recipe!

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Kiwi Jam

Kiwi Jam – No Preservative Fruit Jam

Kiwi – 8 ( when boiled and mashed yields 3 cups )
Sugar – 1 & 1/2 cups
Juice of One Lemon

Method :

  1. Scooped out the kiwi pulp and cut into cubes.
  2. Put kiwi cubes into a deep saucepan and boil for 10 minutes on the low medium flame with 1/2 cup of water.
  3. After 10 minutes switch off the flame and let it cool completely before grinding.
  4. Now grind boiled kiwi pulp in the food processor (with dough chopper ).
  5. Put ground kiwi and sugar in a saucepan. Let it boiled over medium heat until thick.
  6. Once jam starts to thickens switch off the flame. Add lemon juice and mix well for a minute.
  7. Allow jam to cool down. Store Kiwi Jam in a clean and dry glass jar. Enjoy ….
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Homemade Spread

Tips :

  • Don’t grind kiwi in the blender else kiwi seeds will grind along with the pulp.
  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • 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 jam to cool completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
Delicious Spread

Homemade Pineapple Chunky Jam | No Preservatives No Artificial Color

Pineapple Chunky Jam is the perfect, nutritious, sweet spread to rejuvenate your drowsy mornings or your strenuous afternoons. Pineapple Chunky Jam is great on bread, French toast, crepes, sandwiches, cookies, and tarts ……. Enjoy.

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Pineapple Jam

Homemade Pineapple Chunky Jam – No Preservatives

Pineapple  – 1 medium
Water – 1/4 cup
Sugar – 3/4 cup
Juice of one lemon


  1. Peel and cut pineapple into cubes.
  2. Cut half the pineapple into cubes and add into a grinder. Grind it until smooth. Grate the remaining half of the pineapple. It yields 2 cups of puree and 1 cup of grated pineapple.
  3. Put both puree and grated pineapple in a deep saucepan with 1/4 cup of water. Cook over medium-low heat for 10 minutes until pineapple is soft.
  4. Now add sugar and cook on low flame for 15- 20 minutes until the mixture has thickened.
  5. Once jam starts to thickens switch off the flame and then mix lemon juice.
Fruit Jam


  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • 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 down completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
No Artificial Coloring, Preserving