Wholesome Marble Cake | Chocolate Vanilla Cake | Pressure Cooker Cake

With swirls of tender vanilla and chocolate cake, this marble looks fancy but tastes like heaven, and it appeals to kids and grown-ups alike. Whole Wheat Choco Marble Cake is a delicious combination of vanilla and chocolate flavor with lots of choco sprinkles. The secret of this delicious and delicious cake is – It has No Butter, No All Purpose Flour and No Egg which make this cake super healthy and a perfect tea time partner.

Wholesome Marble Cake

Whole Wheat Marble Cake | Pressure Cooker Cake

Whole wheat flour adds more nutrition, fiber, nutty and tasty flavor, to baked goods and other flours based ( all-purpose flour) recipes. However, this flour can sometimes make the finished product seem drier and produce a coarser texture than using a more refined all-purpose flour. Adding the right of liquid is essential when baking with whole wheat flour, as the flour tends to absorb liquid more slowly. The general rule of thumb is to add an extra teaspoon of liquid (water, milk, or buttermilk) for each cup of whole wheat flour used.

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Ingredients:
Whole Wheat Flour – 1 & 1/2 cups
Sugar – 1/2 cup or 3/4 cup
Baking powder – 2 tsp
Refined oil – 1/4 cup
Warm milk – 1 cup
Cocoa powder – 2 tbsp
Hot water – 2 tbsp
A pinch of Himalayan pink salt

Method :

  1. Dry Ingredients: Sieve flour, baking powder, and salt into a bowl. Keep it aside.
  2. Wet Ingredients: Add oil, milk, sugar in a grinder and grind until the mixture is smooth.
  3. Now mix both dry and wet mixtures. Vanilla cake batter is prepared.
  4. In a separate bowl mix hot water and cocoa powder. Now mix 1/4 cup of the prepared cake batter. Chocolate cake batter ready.
  5. Now both vanilla and chocolate batter is ready. Greased the baking pan with oil and dust it by sprinkling whole wheat flour over greased surface evenly.
  6. Now place alternate spoonfuls of chocolate and vanilla batters in the pan. When all the batter is in the pan, using a fork, make swirling pattern through the batters to get the beautiful marble design.
  7. Sprinkle mix chocolate sprinkles over cake and with help of spatula press gently.
  8. Tab the cake pan on a countertop to release any large air bubbles.
  9. Put cake pan into the preheated pressure cooker and bake it for 1 hour.
Tea Time 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 milk.
  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.

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.
No Oven Baked Cake

No Onion No Garlic Curry | Chickpea Curry with Zucchini | Choley Zucchini Recipe | Tasty Lunch or Dinner Recipe

Vegetables are delicious, colorful, and healthy, but children aren’t going to go for them when they have other options. Most adults skip the veggies when they can, making it tough to get your kids and yourself to eat enough of them. For health-conscious parents, it’s a challenge to get their kids to eat vegetables. Even if you put it on their plate, they might play with it or ignore it.

No Onion No Garlic Curry

This delicious Chickpea Zucchini Curry is a satisfying dish that uses two main ingredients – Chickpeas & Zucchini and some Indian spices to make a flavorful combination. This Indian-style Chickpea zucchini curry is the best pair with jeera rice and it will go well with rotis or paratha as well. The real secret behind this delicious curry is the hidden vegetable inside is – Zucchini. This is one of the easy and yummy zucchini recipes.

Chickpea Curry with Zucchini

There are a whopping 2 cups of shredded zucchini in this recipe. Testing how much we can get away with… without actually tasting it :). Zucchini is pure magic in this curry. It gave a curry thick and smooth texture. Zucchini is one of the very low-calorie vegetables. The outer skin is an excellent source of dietary fiber. So, be sure to buy organic zucchini and don’t throw away the skin. Zucchini can be available all around the year, but they are at their best during the late spring and summer seasons.

Choley Zucchini Recipe

Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, Chickpea Zucchini Curry. Pair it with some roti for a meal your family is sure to love.

Tasty Lunch or Dinner Recipe

Ingredients:
Kabuli chana or Chickpea ( soaked overnight ) – 2 cups
Grated Zucchini – 1 medium size
Roughly chopped tomato – 4 large
Roughly chopped ginger – 1 inch
Boiled water – 1 cup
Ghee or oil – 3 tbsp + 1 tbsp
Cashews – 1/4 cup (soaked for 20 minutes)
Green Chilli – 1

List of Whole Masala
Dry red chilli – 2
Whole black pepper – 1 tbsp
One stick of cinnamon
Cumin or Jeera – 1/2 tbsp
Black cardamom – 1

Spices
Paprika – 1 tsp
Coriander powder – 2 tbsp
Turmeric – 1/2 tsp
Channa masala – 1 tsp
Himalayan pink salt to taste
Few fresh coriander leaves or dry coriander leaves powder for garnish

Method:

  • Put soaked chickpea and grated zucchini with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  • Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  • Heat 3 tbsp oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add sliced ginger and cook for 3 minutes.
  • Add chopped tomatoes with soaked cashews, salt and cook for 10 minutes (covered) till tomatoes become soft.
  • Switch off the flame and let the mixture cool down. Then make a smooth paste (remove black cardamom & cinnamon stick) and sieve prepared masala.
  • Put oil (1 tbsp) in a pan add all spices (except coriander leaves). Add prepared tomato sieve mixture.
  • Stir well and cook until gravy starts leaving oil from corners. Then add boiled chickpeas (with water) and cook for 5 minutes on low heat.
  • Then add 1 cup of boiled water and again cook for 10 minutes ( adjust consistency according to your preferences)
  • Garnish with fresh coriander leaves and serve hot with plain parathas

Zucchinis are super versatile. You can grill it, puree it, or eat it raw. Best of all, you can toss shredded zucchini to all sorts of desserts to boost moisture and nutrients.

Recipes with ZucchiniChana Dal with Zucchini & Carrot, Tea Time Healthy Snack With Zucchini and Carrot, Oven Baked Zucchini Fries, Zucchini Kheer, Zucchini Chocolate Cake With Whole Wheat Flour.

Zucchinis are super versatile.

Spicy Orange Summer Drink | Orange Spicy Punch | Spicy Sunshine Mint Mocktail

Try this summer drink made with mint leaves, orange and lime wedges with a hint of some spices. Ideal as a party recipe be it poolside party or kitty party, this drink is a must try. We bet your guests will love this delightful surprise and impress you smart culinary skills.

Sunshine Mint Mocktail

The added bonus of this drink I made this drink with freshly squeezed orange juice so NO SUGAR added. Oranges are so sweet that we do not add any sugar to the fresh juice. Also I chilled orange juice in the refrigerator before serving.

Fresh Orange Juice

Orange juice can be used as a beverage straight from the orange without adding any other ingredients. It is enhance the flavor of many sweet and savory dishes. It also has high content of vitamin C .

Orange Spicy Punch

A refreshing combination of orange and spices in one juice topped with mint leaves. Adding mint leaves adds good taste & flavor and they also are cooling for our body.

Healthy Mocktail

Spicy Orange Summer Drink | Orange Spicy Punch |Spicy Sunshine Mint Mocktail

Ingredients :
Fresh orange juice – 2 cups
Roasted cumin powder – 1/2 tsp
Black salt – 1/4 tsp
Red chilli powder – 1/4 tsp
Fresh mint leaves – 9
Juice of one lemon

Summer Spicy Drink

Method:

  1. Slice orange and lemon (discard seeds). Place them into individual glasses.
  2. Now add mint leaves with black salt, red chilli powder,roasted cumin powder in a mortar- pestle. Muddle the leaves and citrus by pressing them with a pestle until juicy and fragrant. Now mix this with fresh orange juice.
  3. Mix with a spoon and pour spiced juice into a glass.
  4. Garnish with spicy orange slice and Enjoy !!!!
Sunshine Mocktail

Chocolate Milk Powder Cake | No Egg, No Butter, No All Purpose Flour | Pressure Cooker Method

This Eggless Chocolate Cake is moist, delicious, too tempting and great for chocoholics and chocolate cravings. It has a rich flavor of milk powder with the wholesome goodness of whole wheat flour, milk, and have a crunch of sesame seeds.

Chocolate Milk Powder Cake

The best thing about this cake it has no eggs, no butter, and no all-purpose flour. I replaced butter with oil and all purpose flour with whole wheat flour which makes this cake healthy for a light dessert post-dinner or as an evening tea-time snack.

No Egg, No Butter, No All Purpose Flour

Ingredients :

Whole Wheat Flour – 1 cup
Milk powder – 1/2 cup
Cocoa powder – 4 tbsp
Refined Oil – 1/4 cup
Milk – 3/4 cup
Powdered brown sugar – 1/2 cup
Baking powder – 1/2  tsp
Baking soda – 1/4 tsp
Vanilla essence – 1 tsp
Chocolate sprinkles & Sesame seeds – 2 tbsp each
A pinch of salt

Method :

  1. Dry Ingredients – Sieve whole wheat flour, milk powder, cocoa powder, baking soda and baking powder, salt together. Keep it aside.
  2. Wet Ingredients – Mix brown sugar, oil, and milk, vanilla essence in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients well.
  4. Put prepared batter into a greased square pan. Add chocolate sprinkles over batter and with help of spatula press nuts gently.
  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.
Tea Time Cake

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use white sugar instead of brown 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.
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 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.

Cinnamon Fruit Smoothie With Oats | Breakfast Smoothie | Fiber Rich Smoothie

Consuming the daily recommendations of fruits and vegetables can be a challenge. Blending a fruit or vegetables into a smoothie helps ensure you meet your body’s daily nutritional needs. Smoothies are delicious and super easy to make. Smoothies are one of my favorite things ever. Weekdays mornings are always a rush. SMOOTHIES are the lifesavers – Just throw fruits or veggies of your choice, milk or yogurt, blend and its ready within a minute.

Fruit Smoothie

This delicious smoothie is packed with nutrition and flavor, you’ll love this cinnamon and apple combo. The banana adds additional fiber, as well as potassium, manganese, and vitamin B6. Oats is the main ingredient in this smoothie not just for creaminess but a great nutrition source as well.

Smoothie With Oats

Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. This smoothie is light and refreshing with just enough sweetness from the apple to make it enjoyable.

Cinnamon Fruit Smoothie

Ingredients:
Apple – 1 (Peeled and cubed)
Banana – 1
Cinnamon powder – 1/2 tsp
Oats – 1/2 cup
Water – 3/4 cup
Skimmed milk – 1/2 cup
Chopped walnuts – 1/4 cup

Method:

  1. Heat a 3/4 cup of water in a nonstick saucepan and add oats. Cook oats for 6 minutes on medium low flame stirring continuously.
  2. When oats are cooked switch off the flame. Let it cool down completely before grinding.
  3. Now blend cooked oats, banana, apple with milk together in a mixer till smooth.
  4. Pour smoothie into a glass, garnish with cinnamon powder and chopped walnuts.
Easy, Delicious Smoothie

Tip:

  • You could even make oats in advance and use accordingly.

Bottle Gourd or Lauki Halwa | Vegetable Dessert | Halwa Recipe

Bottle gourd or Lauki Halwa is a vegetable dessert. It is a simple and delicious dessert recipe prepared from grated lauki, milk, sugar and fresh malai (cream). Roasted fennel seeds and cardamom give a refreshing flavor to the Halwa.

Vegetable Dessert

Bottle gourd contains less in calories with no fat. It also contains essential vitamins and minerals like Vitamin C Vitamin B, Vitamin K, Vitamin A, Vitamin E, Iron, Folate, Potassium, and Manganese.  It is one of the best things about summer. Have it as juice, in a sabzi or in soup, you will reap benefits galore from this water-rich vegetable.

Lauki Halwa

Lauki halwa is a sweet Indian dessert made with bottle gourd, milk, ghee, sugar and flavored with cardamom and nuts. This is a well known variant of halwa made with a vegetable – here in this case with Bottle Gourd which is also called as Lauki or Ghiya in Hindi and Dudhi in Marathi languages.

Ingredients :
Grated Lauki – 1 medium size
Milk – 3/4 cup
Fresh thick cream – 1/4 cup
Sugar – 1/2 cup
Ghee – 3 tbsp
Roasted Fennel Powder – 1/2 tsp
Cardamom powder – 1/2 tsp
Chopped dry fruits – 1/4 cup
A pinch of salt
Soaked & sliced pistachios – 8

Method :

  1. Soak pistachios in 1/2 cup of water for 20 minutes. Then peel and slice them. Keep it aside.
  2. Heat ghee in a nonstick deep kadhai and add grated lauki. Cook till all the water dries up on a low flame for 5-8 minutes.
  3. Then add milk and fresh milk cream bring the whole mixture to a boil and then lower the flame.
  4. Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add sugar and mix it well.
  5. Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
  6. Then finally add cardamom powder, roasted fennel powder, salt, and mix well.
  7. Garnish with sliced pistachios and its ready to serve.
Yummy Dessert

Minty Avocado Smoothie | Greek Yogurt Green Smoothie | Avocado Kiwi Smoothie

Smooth and creamy smoothie with a strong avocado flavor and just a hint of tangy kiwi. The cucumber and yogurt is added for health benefits and to also thicken the smoothie into a really nice rich consistency. An avocado smoothie is special and not just because of the creamy, luscious texture. The healthy fats it contains really keep you full all day. Ripe kiwi (with skin) lend sweetness, while cucumber, mint adds freshness and perfect crunch of pistachios, pumpkin seeds.

Minty Avocado Smoothie

Avocados provide a uniquely silky texture to smoothies without an overbearing taste. Avocados can give real substance to what might otherwise be an unfulfilling smoothie, and they offer a range of health benefits too. They’re high in protein and potassium, and a great source of fiber and healthy fat.

Avocado Kiwi Smoothie

Loaded with Vitamin C, kiwi has potent antioxidant properties, which help boost immune system function and enhance cell protection. In smoothie I used kiwi with skin – it is completely edible and makes this nutrient-dense fruit even more nutritious! A recent study shows that eating the skin triples the fiber intake compared to merely eating the flesh. Not peeling the skin, you preserve much of the vitamin C content as well.

Kiwi – Rich in Vitamin C

Cucumbers are full of water whereas mint has a cooling effect as well. This smoothie will keep you cool and refreshed all summer day. Seeds, nuts are super high in essential fatty acids, including omega-3, and high in antioxidants. They blend easily into your smoothies, without changing the flavor or texture too much.

Smoothies are a great way to pack fiber- and vitamin-rich fruits and vegetables, protein, and good fats into a drinkable meal or snack. Nothing beats this refreshingly smoothie on a hot summer’s day.

Delicious Beverage

Ingredients:

Greek yogurt – 1/2 cup
Ripe avocado – 1
Kiwi ( with skin) – 1
Cucumber chopped – 1/2 cup
Fresh mint leaves – 4
Mix nuts and seeds ( Roasted pumpkin seeds and pistachios 1 tbsp each) – 1/8 cup
Water – 1/4 cup

Method:

  1. In a blender add all above ingredients with 1/4 cup of water.
  2. Blend everything until smooth. Pour into a glass and sprinkle mix seeds on top.
  3. Enjoy delicious and quick healthy smoothie.
Healthy Evening Snack