Eggless Cherry Orange Cake | Boiled Orange Cake | Baking With Whole Wheat Flour

Eggless Cherry Orange Cake is a moist and delicious fruit cake. It could also be called a Whole Orange Cake because the entire orange (peel, juice, and pulp) is used. It is perfect served with a warm cup of tea or coffee. In Orange cake generally, we use juice or zest of orange. But in this cake, I used “boiled orange”. Yes, boiled orange with peel, juice, and pulp. It will give you a perfect & full flavored orange cake.  Oranges Lovers do try this cake.

Eggless Cherry Orange Cake

Ingredients :

Flour – 1 cup

( I used 50:50, Whole Wheat Flour: Maida or All Purpose Flour )

Malta Orange – 1

Cherry (deseeded) – 1 cup

Powdered White Sugar – 1/2 cup

Cold milk – 1/2 cup

Refined Oil – 1/4 cup

Vanilla custard powder – 1 tbsp

Baking powder – 1/2 tsp

Baking Soda – 1/2 tsp

A pinch of salt

Boiled Orange Cake

Method:

1. Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 2 cups of water and orange. Boil it for 60 minutes covered in low flame.
2. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
3. Wet mixture: In a grinder mix sugar, oil, cold milk, boiled orange (with the skin after removing pith) and grind into a smooth batter.
4. Toss cherry with 1 tbsp of whole wheat flour and keep it aside.
5. Dry mixture: Sieve flour, baking powder, baking soda, vanilla custard powder, salt. Add tossed cherry and keep it aside.
6. Mix tossed cherries with dry and wet mixtures. Mix them well.
7. Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
8. Put the cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.

Tea Time Cake

Tips:

1. Use Malta Orange for the best result.
2. Don’t reduce the quality of sugar otherwise, the cake will taste bitter.
3. Baking time may vary.
4. 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.

Baking With Whole Wheat

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.

Pressure Cooker Cake

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 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.

Healthy Slice Of Cake

Broccoli Lime Poha | Breakfast Recipe | Fiber Rich Breakfast

Your breakfast must be the healthiest meal of the day as it is the first meal you consume before starting your day. Today, I prepared a simple poha dish just by combining broccoli florets, red bell pepper, and a hint of lime juice. My kid and husband loved it.

Broccoli Lime Poha

Poha is also known as flattened rice and is made with beaten rice – an excellent source of carbohydrates, iron, fibre, and packed full of antioxidants, vitamins and free of gluten.

Fiber Rich Breakfast

It is a light breakfast food that eases the digestive system. As poha is easy to be digested, it will not lead to bloating and help keep you feeling full for a longer period, making it a perfect in breakfast or evening snack, if you are looking for losing some weight.

Best way to add greens in your breakfast

Broccoli is low in calories and high in fiber, each of which helps with weight management. While broccoli is not a traditional breakfast food and may seem like an odd choice, there are actually many delicious and easy ways to include this tasty green vegetable in your morning meal.

Broccoli – My Son’s Favorite Green Veggie

Broccoli Lime Poha | Breakfast Recipe | Fiber Rich Breakfast

Ingredients :
Poha – 1 cup
Broccoli – 1 medium size
Finely chopped onion – 1 big
Finely chopped red bell pepper – 1 small
Green chilly – 2
Mustard seeds – 1/2 tsp
Curry leaves – 7
Turmeric – 1/4 tsp
Pav bhaji masala – 1 tsp
Oil – 2 tbsp
Juice of one lemon
Salt to taste

Method :

1. Put poha in a colander and wash twice. Leave in the colander to drain out completely.
2. Wash broccoli and cut them into small florets. Cook the broccoli florets with little turmeric powder and a cup of water for 3 minutes. Switch off the flame once done. Then drain and keep them aside. Broccoli florets should be cooked well and crispy enough to bite.
3. Heat oil in a nonstick pan. Add mustard seeds, curry leaves, onions and cook until onions are translucent.
4. Now add turmeric, salt, pav bhaji masala, green chili. Then add chopped red bell pepper, broccoli and cook for 8 minutes on high flame.
5. Lower the flame and add soaked poha. Cook on medium-low flame for 5 minutes.
6. Switch off the flame and add lemon juice. Mix well and cover the lid.
7. Keep aside for 5 minutes. Served hot Poha with tea.

Breakfast Recipe

Special Contribution By Lucy Wyndham | Best Things to Eat Before and After a Workout

Best Things to Eat Before and After a Workout

Fewer than 10% of Indian citizens get regular exercise, according to a study by the Indian Council of Medical Research that polled 14,227 individuals in Tamil Nadu, Maharashtra, Jharkhand and the Union territory of Chandigarh. The study found that even those that do get regular exercise weren’t meeting the minimum requirements for cardiovascular activity. Doctors recommend at least 150 minutes of moderate exercise a week. That’s about 30 minutes of day of walking, swimming, jogging or cycling.

It’s important to be active, so if these statistics have encouraged you to start working out regularly, first check with your doctor and then check out our suggestions on the best things to eat before and after your workout. Good nutrition goes hand in hand with working out and what you eat, especially before you work out, matters.

Before Your Workout

Your body needs fuel to operate efficiently. For working out, that is even truer. You’ll be burning a lot of calories quickly, so you need complex carbs that digest slowly to keep your blood sugar and energy levels steady. You also need protein to keep your muscles strong and aid in recovery. You even need some fats, to power longer and less intensive workouts. Ideally, you should eat 2-3 hours before your workout but no later than 60 minutes before, otherwise stomach upset could occur.

Good meal choices include a lean protein, brown rice and roasted or steamed veggies, an omelet, whole grain toast with avocado and fresh fruit, oatmeal with fresh fruit, a smoothie made with milk, protein powder and fresh fruit, or a natural nut butter and fruit preserve spread on whole grain bread sandwich. Meal bars can also be okay but read labels carefully as some of them are little more than junk food, and of course, always drink plenty of water before, during and after your workout.

After Your Workout 

After your workout, you will be depleted of glycogen and protein, both of which are needed for strong muscles. They need to be replaced to aid in recovery and stimulate new muscle growth, so you should eat 30-45 minutes after your workout for optimal results. You’ll want to be sure your meal or snack pairs complex carbs with protein. Good choices include tuna on whole wheat crackers, yogurt with fresh fruit, salmon and brown rice, a grilled chicken and veggie pita, hummus on whole grain crackers, or veggies with beans and brown rice. Smoothies are also a good choice if you’re on the go. Just remember to make sure whatever you chose includes lean protein, healthy fats, and complex carbs.

Working out is important for optimal health, but to get the most out of it, you have to eat the right things at the right time. Stay away from junk food and foods that provide empty calories and stick with proteins, complex carbs, and healthy fats. Be sure to drink plenty of water as well, either plain water or an electrolyte replacement like Gatorade. Stay away from colas and energy drinks.

This article is written by Lucy Wyndham (lucywyndham.writer@gmail.com)

Lucy Wyndham is a professional freelance writer, Lucy enjoys reading, hiking and spending time with her husband and two children.

Mango Kiwi Popsicles | No Sugar Summer Treat | Fruit Treat

One of an easy way to cool off during summer is eating frozen fruit, so I decided to make my own raw fruit popsicles. Most popsicles you buy in stores a full of artificial additives, colors, flavors with lots of sugar. Making popsicles at home is very easy and it tastes better than store one – Yea, Its SUGAR FREE (NO SUGAR). All you need for these delicious fruit popsicles are popsicle moulds, a blender, and ripe fruits.

Mango Kiwi Popsicles

These super refreshing mango kiwi popsicles are really healthy and perfect for a hot summer day. It’s a perfect summer treat for kids. Besides their sweet, delicious taste mangoes also have many advantages and health benefits. 

No Sugar Summer Treat

Mangoes are a very good source of fiber. Mangoes also contain many minerals in them; most notably potassium and magnesium. These minerals are necessary for muscles’ growth, contraction of muscles, relaxation of muscles and producing proteins in your body. Kiwi green flesh is sweet and tangy. It’s also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber.

Fruit Treat

Ingredients :
Mango – 1 Big
Kiwi – 1 ( thinly sliced )
Cherries – 1/2 cup
Ice Moulds

Method :

1. Blend the mangoes pulp in a blender to make a smooth puree.
2. Press 2-3 kiwi slices on the inside of each popsicle moulds so that they line the sides.
3. Pour in the mango mixture and add few chopped cherries. Then pour the remaining mango puree on it
4. Now tap the moulds. Freeze them for 6 hours.
5. For Demold Popsicles – Run under warm water until popsicles slide out of the mould.

Tip : Use ripe fruits.

Green Raw Mango Coriander Chutney | Green Chutney For Chaats

Green Chutney for chaat recipes – a quick chutney that can be added to many chaat snacks like tikki, sev puri, and samosas. This raw mango green chutney stays good in the fridge for 3-4 days.

Green Raw Mango Coriander Chutney

Ingredients:
Green Raw Mango – 1 medium
Chopped Coriander leaves – 1 cup
Garlic – 4
Green chilies – 2
Chaat masala – 1 teaspoon
Lemon juice – 2 teaspoons
Roasted cumin seeds – 1/2 tsp
Salt to taste

Method :

Grind all above ingredients with 1 tsp of water and grind it till smooth. Transfer chutney into a clean and dry glass jar.
Serve with your favorite snacks.

Green Chutney

Malai Custard Cake | No Oil Cake | Eggless Whole Wheat Tea Time Pressure Cooker Cake

Malai cake is delicious, rich cake with a flavor of thick cream and it’s a perfect tea time partner. Creamy malai makes this cake so soft it just melts in the mouth. Cream refers to “MALAI” – It 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.

Malai Custard Cake

This layer is skimmed off. You can consume it directly, with sugar or use as an ingredient in cooking. Malai is used most often in North Indian dishes to make gravy rich and creamy. I already posted a sabji recipe with malai – Malai Ki Sabji. I didn’t add any oil or butter in this cake because of a good amount of butterfat already in malai. Do try it Cake …..

No Oil Cake

Ingredients:
Whole Wheat Flour – 1 cup
Malai or Cream – 1/2 cup
Powdered White Sugar – 1/2 cup
Vanilla Custard Powder – 2 tbsp
Baking Soda – 1/4 tsp
Baking Powder – 1 tsp
Milk – 1/2 cup (Room Temperature)
A pinch of Salt

Method:

1. Dry mixture: Shift whole wheat flour, baking powder, baking soda, custard powder, salt. Keep it aside.
2. Wet mixture: In a grinder add malai, sugar, milk and mix until smooth.
3. Mix dry mixture into wet mixture and mix well.
4. Put batter into a greased pan and tap the cake pan on a countertop to release any large air bubbles.
5. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.

Eggless Whole Wheat Tea Time Pressure Cooker Cake

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.

Tea Time Cake

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.

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.

Amchur Chutney (Dry Mango Powder Dip) | Easy & Quick Recipe | Sweet Sour Chutney

Amchur also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is produced in India and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.

Sweet & Sour Chutney

Amchur always available at home and it a very easy, quick recipe. Earlier I posted Amchur chutney with Gur or Jaggery. This time I used brown sugar instead of Gur or Jaggery. Since Gur or jaggery is only available in winters. So, I am using brown sugar. You can use normal white sugar too.

Brown Sugar

Ingredients:
Amchur powder – 4 tbsp
Brown sugar – 1 cup
Water – 2 cups
Raisins – 3 tbsp
Roasted Sunflower seeds – 4 tbsp

Spices:
Roasted cumin powder – 1 tsp
Garam masala – 1/2 tsp
Black pepper powder – 1/2 tsp
Red chili powder – 1/2 tsp
Roasted Fennel Powder – 1/4 tsp
Black salt – 1/2 tsp
Salt – 1/2 tsp

Method:

1. Dissolve the amchur in a 1/2 cup of water and mix well.
2. Heat a deep saucepan and put dissolved amchur mixture with remaining 1 & 1/2 cups of water. Mix them well.
3. Let it boil for 5 minutes on medium flame. Now add brown sugar and mix till to dissolve.
4. Take 1/4 cup of prepared amchur brown sugar mixture in small bowl and add all spices. Mix them well.
5. Put prepared spices mixture and raisins back into the saucepan.
6. Cook the chutney on low flame till to right and little thick consistency.
7. Add roasted sunflower seeds once chutney cools down.

Amchur Chutney

Tips:

• Keep aside to cool and store in a glass jar.
• This stays good in the fridge for 6 months.
• Don’t overcook chutney. It will be thick when cools down.
• You can add any dry fruits of your choice.

Dry Mango Powder Dip