Rava or Semolina Ka Dhokla | Savory Steamed Cake With Semolina | Healthy Breakfast

Rava Dhokla, a popular Gujarati snack, is steamed savory cakes which can be made in a variety of ways. They are soft and fluffy and are a perfect healthy breakfast or snack to enjoy with Kiwi Avocado Coriander Chutney.

Rava or Semolina Ka Dhokla

Rava Dhokla is a light and healthy evening snack which is very easy to make. Rava is also known as sooji or semolina. Rava or Semolina is made up of durum wheat which means it keeps you full for a longer period of time and prevents you from overeating. Rava Dhokla is made within 15 minutes (excluding soaking time), so it’s a perfect breakfast recipe.

Rava or Semolina

Rava or Semolina Ka Dhokla | Savory Steamed Cake With Semolina | Healthy Breakfast | Evening Snack – Rava Dhokla

The light yet filling snack is a healthy option and just perfect for evening snacks with a cup of hot tea. This dhokla recipe can be prepared in 20 minutes that makes it a great option for snacks when unexpected guests arrive.

Savory Steamed Cake With Semolina

Ingredients :
Fine Rava – 1 cup
Curd – 1/2 cup
Water – 1 cup
Oil – 1 tbsp
Eno – 1 tsp
Lemon juice – 3 tbsp + 1 tsp
Salt to taste

Tempering :
Mustard seeds or Rai – 1/2 tsp
White Sesame seeds – 1 tbsp
Curry leaves – 4-6 leaves
Oil – 1/2 tbsp
Water – 4 tbsp
Chopped green chili – 1

Method :

  1. Mix all ingredients except Eno and keep aside for 10 minutes.
  2. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes.
  3. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  4. Pour batter into a greased dhokla pan and steam for 15 minutes. Check with a toothpick if it comes out clean then it’s done. Allow it cool down.
Rava Dhokla

For Tempering:

  1. Heat oil in a small pan. First, add the mustard seeds. Let them pop first.
  2. Add curry leaves and white sesame seeds, and allow to crackle. Then add chopped green chili. Now add water, let it boil for 1 minute. Switch off the flame.
  3. Spread tempering over dhokla and cut into the desired shape and enjoy.
  4. Enjoy with green chutney or sauce.
Tea Time Snack

Tips :
If you don’t have fine sooji just grind normal sooji into the mixer.
If dhokla doesn’t turn out spongy it may be for the following reasons:

  • When the batter has not enough moisture.
  • Keeping the batter for a long time after adding Eno.
  • Steaming on high flame for a long time.
  • If Rava is not properly soaked the dhokla will not be spongy.
Sooji Dhokla

Fruit Smoothie With Dry Fruits | No Milk, No Curd Smoothie | Healthy Way To Start Your Day | Dairy Free Smoothie Recipe

This Kiwi Apple Orange Smoothie is dairy-free smoothie is the perfect way to start your day. This sweet and fiber-rich smoothie is a powerhouse of Vitamin c. Apples are high in fiber which helps to control your blood sugar levels and make you feel fuller longer.

Ingredients

Whereas, Orange and Kiwi ( I used Sungold Kiwi) are high in Vitamin c and antioxidants.  I also added soaked dry fruits – almonds and walnuts which make this smoothie healthier.

Fruit Smoothie

Ingredients:

Kiwi – 1 (peel and chopped)
Apple – 1 (chopped with skin)
Fresh juice of 2 oranges
Soaked almonds & walnuts – 3 tbsp

Dairy Free Smoothie

Method:

  1. In a blender add chopped kiwi, apple with fresh orange juice and dry fruits.
  2. Blend everything until smooth. Enjoy delicious and quick smoothie.
Kiwi Orange Apple Smoothie

Spring Onion Spinach Sabzi | Lunch Recipe | Green Leafy Vegetable

If you happen to buy bunch of spring onions to garnish and have no idea what to do with the rest, here is a subzi for you to make, so that you do not have to really waste the rest after all. Nutritionally, Spring Green Onions have a combination of the benefits of onions and greens. They are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A too. Spring onions can be added to dal and make it a much tastier dish.

Bhurji Recipe

This time I tried Bhurji recipe with spring onions and spinach. An amazingly flavourful and quick to make subzi that goes well with chapatis and puris.This green leafy vegetable is made up of 92% water, making it especially beneficial in keeping you hydrated. Spinach is also rich in magnesium, potassium, and B-vitamins, all of which are known to increase energy.

Spinach or Palak

Bhurji is pan-fried Indian vegetable recipe which can be served as side dish. It is made with spring green onion, spinach or palak, saute with onions, garlic, ginger, green chilly.   It just takes about 30 minutes to make and taste delicious with roti or plain paratha.

Perfect Lunch Recipe

Ingredients :

Washed, cleaned, Spinach – 500 gms
Spring Onions (chopped) – 250 gms
Sliced onion – 1 big
Finely chopped coriander – 1/4 cup
Finely chopped green chilly – 1
Finely chopped ginger – 1 inch
Finely chopped garlic – 3
Sabzi masala – 1/2 tsp
Coriander powder – 1/2 tsp
Mustard Oil – 2 tbsp
Salt to taste

Tofu – half inch

Method:

  1. Chop the spinach and spring onions. Keep it aside.
  2. Heat mustard oil in a pan, allow to heat oil on the medium-high flame. When it reaches its smoking point lower the gas flame.
  3. Add sliced onions and saute until translucent. Now add chopped garlic and ginger.
  4. Add coriander powder, sabzi masala, chopped chilly and salt. Mix it well
  5. Now add chopped green spring onions and spinach leaves. Mix everything well and simmer vegetables for 5 minutes.
  6. Cook till water evaporates (Spinach leaves are high water contain vegetable).
  7. Keep stirring the sabzi at regular intervals. Garnish with grated tofu and serve hot.
Green Vegetable Burji

Nutty Pineapple Kiwi Salsa | Vitamin C Rich Snack | Fruit Salsa

Looking for a fresh and flavorful snack – Nutty Pineapple Kiwi Salsa is an excellent choice. The combination of Sungold kiwi, green kiwi, pineapple, red onions, lime juice with roasted sesame seeds gives a perfect crunch in this salsa.

Fruit Salsa

Kiwis are small fruits that pack a lot of flavor and plenty of health benefits. 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.

Healthy Snack

Salsa is versatile and a great last minute addition to your favorite dish. I love serving this salsa toasted bread or nachos. Serve it with baked pita chips or plantain chips for a fun afternoon snack. Mix it into yogurt or a bowl of cereal. It even works great for dessert. Don’t be afraid to eat it by the spoonful too. What could be better than a delicious serving of fruit that can be enjoyed for breakfast, lunch, dinner or snack?

Yumm Salsa

Ingredients:

Kiwi (2 Sungold Kiwi & 2 Green Kiwi) – 4  (Peeled and chopped)
Chopped Pineapple – 1 cup
Cherry tomatoes – 1 cup (chopped)
Finely chopped red onion – 1 small
Finely chopped green chili – 1 (without seeds)
Roasted sesame seeds – 3 tbsp
Dry coriander leaves powder – 1/2 tsp
Juice of half lemon
Himalayan pink salt to taste

Method:

  1. Mix all ingredients in a bowl and mix it well.
  2. Store in the refrigerator for 1 hour before serving to allow all the flavor to marinate together.
  3. Serve with chips or crackers or burritos.
Nutty Pineapple Kiwi Salsa

Eggless Beetroot Choco Nuts Cake | Pressure Cooker Cake | No Egg No Butter No APF

If you haven’t yet discovered the delicious and surprising combo of beetroot and chocolate cake, this is the perfect recipe. This Beetroot Choco Nuts Cake is a moist, fluffy cake all because of one very special ingredient: Beetroot. Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. 

No Egg, No Maida, No Butter

With cooked and boiled pureed beetroot, this cake is gooey and fudgy but does not taste like beetroot. It’s the miracle ingredient that gives the cake its magical texture. Do try it 🙂

Pressure Cooker Cake | No Egg No Butter No APF

Ingredients:
Whole Wheat Flour – 1 & 1/4 cups
Cocoa Powder – 1/4 cup
Baking soda – 1 tsp
Baking powder – 1/2 tsp
Refined Oil – 1/4 cup
Brown sugar – 3/4 cup
Curd – 3/4 cup
Boiled Beetroot – 1 medium

Nuts Mix:
The Mix of flaxseeds, white chocolate chips, chocolate chips, sliced pistachios, chopped walnuts – 1/2 cup ( 2 tbsp each)

Method :

  1. Boil medium size beetroot in a pressure cooker with 1 cup of water and then peel the boiled beetroot. Cut boiled beetroot into small cubes and keep it aside.
  2. Dry Ingredients – Sieve whole wheat flour, cocoa powder, baking soda, baking powder. Mix them well and keep it aside.
  3. Wet ingredients – Now in grinder mix oil, brown sugar, curd, and boiled beetroot cubes together until smooth.
  4. Now mix wet ingredients with dry ingredients well.
  5. Put prepared batter into a greased square pan. Add dry fruits of your choice over batter and with help of spatula press nuts gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put the pan into the preheated wok and bake it for 1 hour 10 minutes
No Oven Cake

Tips:

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

Choco Coconut Whole Wheat Cake | Bounty Cake | New Friends In Netherlands

Netherlands is one of the most beautiful and clean countries that I have visited so far. It has something for everyone and as it is truly multicultural (With approximately 178 different cultural backgrounds Amsterdam is a blend of people from all over the world). There are certain unique aspects of the country, and only something you can truly understand if you have experienced it by yourself. We moved to the Netherlands in 2018, a new country, adapting new culture, everything is new. Everyone we met in the Netherlands welcomes us with open arms. From making new friends (in dutch class), learning the Dutch language, discovering a new culture, getting used to the new education system, first snow experience, coffee meetups, meeting people from different countries, using a bicycle to commute (back to childhood memories), fall in love with dutch fries, my first baking class, making new chai partners, friends visiting Amsterdam and addition of a new member to our family, “Ray”.

Chocolate and coconut are one of the best dessert flavor combinations and it reminds me of a taste of Bounty chocolate. I made this cake for my friends ( My Dutch language class), it was a huge hit.

Bounty Cake

The texture of this choco coconut cake is a fine crumb and it is very moist. The flavor is simply wonderful, packed with coconut and cocoa, it’s a perfect cake to go with a cup of coffee. Recently, I shared vanilla coconut cake recipe with whole wheat flour. In this recipe, I just add one more ingredient that is cocoa powder and it turned out super yummy chocolate flavor cake. Chocolate lovers do try this cake …..

No Egg, No Butter& No All Purpose Flour

Ingredients:

Whole Wheat Flour – 1 cup

Brown Sugar – 1/2 cup

Desiccated Coconut – 3/4 cup + 1/4 cup

Cocoa powder – 1/8 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

Choco sprinkles – 1/4 cup

A pinch of salt

Method:

  1. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, cocoa powder, salt twice and keep it aside.
  2. Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients, coconut powder. Mix them well.
  4. Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder with choco sprinkles over prepared cake batter and with help of spatula press gently.
  5. Tab the cake pan on a countertop to release any large air bubbles.
  6. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Cake With Whole Wheat Flour

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use brown sugar instead of white sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  5. 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.
Choco Coconut 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 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.
No Oven 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.

Dates Jaggery No Sugar Dip | Khajur Gur Ki Chutney | Chutney For Chaat

Dates Jaggery Dip is a sweet and sour no sugar dip made with dates and jaggery which goes well with all chaat recipes.Dates are chewy with a sweet flavor. Being rich in various nutrients, fiber, and antioxidants, dates have amazing benefits for the brain and heart. It also helps in improving bone health, treating constipation, intestinal disorders, heart problems, anemia, and many other conditions.

No Sugar Dip

By adding jaggery this chutney becomes 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. This chutney can be stored in a refrigerated for up to 6 months.

Ingredients :
Dates – 1 cup
Grated Jaggery – 1 cup

Roasted pumpkin and melon seeds – 1/4 cup

Spices:
Amchur powder – 1 tsp
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

Jar Of Goodness

Method :

  1. Wash and soak dates in a 1 cup of warm water for 30 minutes. Then remove seeds and grind dates (use same water in which dates are soaked) into a smooth puree.
  2. In a nonstick pan add grated jaggery with dates puree and mix till jaggery is completely dissolved.
  3. Then add all spices and mix gently.
  4. Cook the chutney on low flame till to right and little thick consistency on low flame.
  5. Switch off the gas and add roasted pumpkin seeds, melon seeds. Mix them well.
  6. Keep aside prepared chutney to cool down completely and then store in a glass jar.
Khajur Gur Ki Chutney

Tips :

  1. This stays good in the fridge for 6 months.
  2. You can have the consistency of the sweet chutney as per your choice. Simply alter the amount of water and make the chutney thin or thick as per your requirements.
  3. Adjust the amount of jaggery according to your taste.
  4. Don’t overcook chutney. It will be thick when cools down.
Healthy Chutney