Ganesh Chaturthi Recipe | Dates Cranberries Burfi – No Sugar Sweet | Dry Fruits Treat | Microwave Method

Ganesh Chaturthi is just around the corner and preparations are at full swing to welcome Lord Ganesha – the God of wisdom, prosperity and good fortune. Ganesh chaturthi also referred as Vinayaka Chaturthi, it is a 10-day celebration. During this festival, sweets and savory dishes are made and offered to Ganpati as a prasad (bhog). Then distributed amongst the devotees.

Ganesh Chaturthi Recipe

Dates Cranberries Burfi – No Sugar Sweet is a healthy and delicious sweet without any form of processed sugar. All sweetness come from Dates and Dried Red Cranberries and sweets is loaded with nuts.

Dates Cranberries Burfi

When you need toasted nuts for a recipe generally we do – Skillet toasting. Skillet toasting great for producing small batches of toasted nuts, but the results are uneven and you can burn them if you get distracted. Here’s a quick and cool way to toast nuts and seeds – Microwave Method. It’s so easy and only takes a few minutes.

Just spread nuts and seeds on a microwave-safe plate and in an even layer. The trick also works for coconut powder, sesame seeds, or another seeds of your choice. Then cooks the nuts on full power for three minutes. Every minute, pauses the process to mix up the nuts so that they toast evenly.

No Sugar Sweet

Ganesh Chaturthi Recipe | Dates Cranberries Burfi – No Sugar Sweet | Dry Fruits Treat | Microwave Method

It is a simple and easy sweet recipe made with dates, coconut powder, sesame seeds, flax seeds and lots of dry fruits. It’s a NO SUGAR treat. The sweetness comes from dates and dried red cranberries. This burfi is best for any festivals or special occasion.

Sugar Free Mithai

Ingredients:
Dates, Seedless – 2 cups
Dried red cranberries – 1 cup
Almonds – 1/4 cup
Cashews – 1/4 cup
Pistachios – 1/4 cup
Pecans – 1/4 cup
Coconut powder – 1/4 cup
Sesame Seeds – 1/4 cup
Flax seeds – 2 tbsp
Green cardamom powder – 1 tsp
A pinch of salt

Dates & Dried Red Cranberries

Method:

  1. Spread them ( Almonds, Cashews, Pistachios, Pecans, Coconut powder, Sesame Seeds, Flax seeds) onto a microwave-safe plate in an even layer.
  2. Microwave them on high power for 7 minutes. Check them every 60 seconds to make sure that they don’t get burned.
  3. Then allow roasted nuts and seeds to cool down completely then transfer to a dry grinder along with dates and dried red cranberries.
  4. Take out the grounded dates nuts mixture and roll it out into a cylindrical shape by pressing with both the hands.
  5. Now take an aluminum foil sheet or cling film and place a rolled burfi on it. Spread some sprinkles on foil and wrap up nicely. Place it in a refrigerator for 2 hours.
  6. After 2 hours, unwrap the rolled burfi and cut them into ½ cm thick burfi. Keep in an airtight container.
Happy Ganesh Chaturthi

Mother’s Day Special | Rooh Afza Beetroot Cake Baked In Pressure Cooker | Recipe With Rooh Afza

Mother’s Day is right around the corner. Make your mum’s day more special with this flavorful Rooh Afza Beetroot Cake. Nothing speaks love more than homemade baked goods.

This cake is super rich, flavorful and moist. I baked it using “sooji” or rava, whole wheat flour, curd, beetroot and “Rooh Afza”. Rooh Afza is the “summer drink of the east” because of its properties of cooling effect are enduring, which gives freshness and energy in very hot summer. It is used in Falooda, Kulfi, Phirni, Pudding, Kheer, Lassi and Milk Shakes. This cake is made of Rava or Sooji plus with whole wheat flour. Beetroot (my favorite veggie) adds beautiful pink color. Hero of this flavorful recipe is “RoohAfza”. Do try this cake

RoohAfza – My Favorite Summer Drink

Mother’s Day Special | Rooh Afza Beetroot Cake Baked In Pressure Cooker | Recipe With Rooh Afza

Ingredients:
Sooji or Rava or Semolina – 1/2 cup
Whole Wheat Flour  – 1/2 cup
Powdered Sugar – 3/4 cup
Curd or Yogurt – 1/2 cup
Refined Oil – 1/4 cup
Rooh Afza – 1/8 cup
Boiled Beetroot – 1 & 1/2 cup (2 small Beetroot )
Baking soda – 1/4 tsp
Baking powder – 1/2 tsp
A pinch of Himalayan Salt

For Topping:
Roasted pumpkin seeds – 1 tbsp
Chopped Pistachios – 4 tbsp
Fennel – 1/2 tbsp
Sweet Fennel – 1 tbsp

Method:

  1. In a pan add grated beetroot with sugar. Cook on low medium flame till mixture thickens.
  2. Add rava, whole wheat flour (sieve), fennel seeds, salt in a bowl.
  3. Wet ingredients: In a grinder add curd, oil, beetroot sugar paste, roohafza. Make a smooth puree.
  4. Now add rava whole wheat flour mixture into wet ingredients. Keep aside for 20 minutes (covered).
  5. After 20 minutes (add 2 tbsp of milk if the mixture looks dry) add baking soda, baking powder and mix it well.
  6. Put batter into a greased baking pan and sprinkle topping over cake and with help of spatula press topping gently. Tab the pan.
  7. Bake in the cooker for 60 minutes.
Super moist & tasty treat

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.
  5. For Boiled Beetroot: Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes.
Summer 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.
Rooh Afza Beetroot Cake Baked In 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.
I enjoyed with Coffee

My Bestie Birthday | Chocolate Orange Cake | Boiled Orange Choco Cake

True friendship gets stronger no matter what distance that may be between them be it oceans or billions of miles, it only gets stronger with time. Even distance or something else is not a hindrance to true friendship. Feel free to send your friends these long distance birthday wishes and continue with the special bond and we hope your friendship will continue to blossom.

My Bestie & Me

I baked this cake for my bestie who is living miles away. Today is her birthday and she is a huge chocolate fan. This chocolate orange celebration cake is no ordinary cake. The secret of this Orangey tasty cake is – The Whole Boiled Mandarin. When Mandarin is boil for that long, its bitterness slips into the water. You can use the whole Mandarin with skin and all, for a moist and delicious result. You can used malta orange as well. Do try this cake.

Chocolate Orange Cake

My Bestie Birthday | Chocolate Orange Cake | Boiled Orange Choco Cake

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Ingredients:
Whole Wheat Flour – 1 cup
Powdered Sugar – 1/2 cup
Cocoa powder – 1/8 cup
Malta Orange – 2 (small size)
Baking Powder – 1/2 tsp
Baking soda – 1/2 tsp
Refined Oil – 1/4 cup
Greek yogurt – 1/2 cup
A pinch of salt

For Topping:
I used chocolate easter eggs – 6
Milk – 2 tbsp
Chocolate chips – 2 tbsp
Few Fresh slices of Oranges

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 30 minutes covered in low flame. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
  2. Wet mixture: In a grinder mix sugar, oil, yogurt, boiled orange (with the skin after removing pith) and grind into a smooth batter.
  3. Dry mixture: Sieve flour, cocoa powder, baking powder, baking soda, salt. Mix dry and wet mixtures.
  4. Put prepared batter into a greased pan and tab 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.
Boiled Orange Choco 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.
  5. For best results use orange with thin skin.
  6. “Malta” orange is perfect for this cake.

My Favorite Combo – Chocolate & Orange

For Topping : Melt easter chocolate eggs in a microwave for few minutes. Add little milk and mix it well. Quick Chocolate ganache is ready. Spread evenly on cake and sprinkle some chocolate chips with fresh oranges slices.

Snoeptomaatjes Knoflook Dip | Tomato Garlic Chutney | Spicy Garlic Tomato Dip

Snoeptomaatjes are known as snack tomatoes in Holland. Snack tomatoes are baby plum tomatoes in all sorts of different colors that are sold in a convenient snack package in the supermarket in Holland. They have a sweet taste and a lot of juice. No wonder they are considered the ultimate candy tomatoes and it’s my all-time favorite snack. These snack tomatoes are packed in a handy bucket or cup. The tomatoes are ‘ready to eat’.

Snoeptomaatjes or Snack Tomato

Snack or snack tomatoes are vegetables for a tasty appetite. They are candy vegetables: fresh, healthy, and above all delicious. They are also called candy tomatoes. Children love it, even tricky vegetable eaters can be tempted.

My Favorite Snack

Tomatoes are high in healthy nutritional values. They are rich in vitamin C and beta carotene, which together with other nutrients protect the body against tissue damage and aging. The tomato also contains a lot of dietary fiber and relatively much protein. Also, the tomato contains potassium that plays a role in maintaining healthy blood pressure.

Snoeptomaatjes

These snack tomatoes have sweet and tart in taste. They are a perfect combination with pan-roasted garlic and dry red chilies, bringing on fresh flavors to a chutney. A simple, spicy, and quick chutney recipe that is packed with flavors and goes well as a side dish with parathas or dosa.

Tomato Garlic Chutney

Snoeptomaatjes Knoflook Dip | Tomato Garlic Chutney |Spicy Garlic Dip

This spicy tomato, dry red chili, and garlic chutney recipe simply require blending together soaked red chilies, garlic, and tomatoes with a little salt and cumin for seasoning. Its recipe is super easy and ready within 20 minutes, this chutney is a great accompaniment to any meal.

Snoeptomaatjes Knoflook Dip

Ingredients :
Snack Tomatoes – 250 gms (Slice into half)
Garlic pods – 6
Dry red chilli – 5
Oil – 2 tbsp
Black Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Juice of one lemon
Salt to taste

Spicy Garlic Tomato Dip

Method :

  1. Bring a pan of water to the boil, then add dry red chillies and cook for 10 minutes. Drain really well and allow to cool for a few minutes or you can soak dry red chilli overnight as well.
  2. Put 1 tbsp of oil in a pan. Saute garlic pods for 1 minute on medium low flame. Then add soaked dry red chilli and saute for another minute.
  3. Add saute garlic and dry chilli in a mixer and process until smooth.
  4. In a same pan, heat 1 tbsp oil. Temper black mustard seeds, cumin seeds.
  5. Lower the flame and snack tomatoes with grounded garlic, dry red chilli paste.
  6. Add salt and cook in low to medium flame till oil releases in sides.
  7. Switch off the flame. Keep aside to cool down completely.
  8. Add lemon juice and mix well. Store in a clean glass jar and enjoy.
Vegetable Chutney

Tuesday Tip | Homemade Coriander Powder | Dhania Powder

Grounded from coriander seeds, Coriander Powder is an essential condiment in Indian cuisine. This seed is sweet, aromatic, and pairs well with all spices, cinnamon, cumin, garlic, and nutmeg. Instead of buying store coriander powder, it is advisable to make its homemade coriander powder. I still remember my mom used to grind all masalas on Sil batta (Sil Batta in Hindi with sil referring to flat stone and batta referring to a cylindrical grinding stone. ) Sprinkling a pinch of homemade coriander powder is enough for curries to give its characteristic flavor. 

Homemade Coriander Powder

Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant and surprisingly, its flavor is vastly different from that of coriander. Cilantro has a complex but delicate flavor with a hint of pepper, mint, and lemon. Coriander has a sweet, aromatic taste with a touch of citrus. Coriander seeds are native to Southern Europe and the Mediterranean region.

Coriander Seeds

It’s my routine to have coriander seeds water first thing in the morning. All you have to do is take one tablespoon of coriander seeds (1 tsp) with 1 cup of water and soaked it overnight. In the morning filter the water and microwave it for 30 seconds. OR put the seeds in the boiling water and let it bubble for a minute or so. Remove the water from the flame and let it cool. Filter the water and skip it like tea. You can carry this water with you to work or whenever you step out and keep sipping it throughout the day.

Coriander Water

The coriander seeds help the body in shedding the excess water weight naturally. This method is safe and effective too. It alleviates gas and aids digestion.

Dhania Seeds

Tuesday Tip | Homemade Coriander Powder | Dhania Powder

Coriander from which the powder is made is one of the world’s oldest spices. It is considered both a spice and a herb. The seeds are dry-fried and grounded. This helps to retain the aromatic flavor of the seeds.

Tuesday Tip | Homemade Coriander Powder | Dhania Powder

For grounded coriander powder to stay afresh, it has to be stored in a tightly sealed container. It will stay for about six months, while the seeds remain fresh for almost a year when keeping in a refrigerator. I always keep whole spices and grounded spices in the freezer section and sometimes in the refrigerator (non-freezer section). They always stay fresh.

Grounded Coriander Powder

How to make fresh coriander powder ?

Heat the pan nicely and add the coriander seeds, no need to roast for a long time. Toast 1 cup of coriander seeds in a dry skillet over medium heat for 2 or 4 minutes, shaking the pan occasionally, if you really want to intensify the flavor.

Then allow roasted coriander seeds to cool down completely then transfer to a dry grinder.

Store in an airtight container in a dry and cool place.

You can make it in bulk. A small amount of it can be stored in a bottle for daily use and the rest can be kept in a refrigerator. It is best used within three months.

Lemon Blueberry Cake Made With Boiled Lemon | Eggless Pressure Cooker Cake

You think you’ve had lemon cake? Taste what happens when you grind whole lemon into the cake batter. For this recipe, you’re going to boil the lemons instead of just zesting and juicing them. Boiling the fruit removes bitterness and softens the pith and pulp. The lemons will bob at the top of the waterline in your pot, but they’ll rotate around on their own; there’s no need to stir.

Eggless Pressure Cooker Cake

Eggless Lemon Blueberry Cake Made With Boiled Lemon. It is a moist and delicious fruit cake. It could also be called a Whole Lemon Cake because the whole lemon (peel, juice, and pulp) is used with lots of fresh blueberries. It is perfect served with a warm cup of tea or coffee. Do try this cake ….

Lemon Blueberry Cake

Lemon Blueberry Cake is a moist and delicious crowd-pleasing dessert. This flavorful cake uses an entire lemon, peel, juice and pulp, for an amazingly lemony result. Blueberries are my favorite berries. Their flavor is delicious, they don’t have any pesky seeds to deal with, and the color is just SO pretty.

Ingredients:

Flour – 1 cup (Whole Wheat Flour(1/4 cup): Maida or All Purpose Flour( 3/4 cup) )
One whole lemon
Fresh blueberries – 1 cup ( 1 tbsp of flour, 2 tbsp of lemon juice)
Powdered White Sugar or fine white sugar – 1/2 cup
Yogurt – 1/2 cup
Refined Oil – 1/4 cup
Vanilla custard powder – 1/8 cup
Baking powder – 1/2 tsp
Baking Soda – 1/2 tsp
A pinch of Himalayan pink salt

Tea Time Treat

Method:

1. Boil Lemon (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 35 minutes covered in low flame.

2. After boiling allow lemon to cool down completely. Then remove its pulp and remove pith from the skin.

3. Wet mixture: In a grinder mix sugar, oil, yogurt , boiled lemon with skin and pulp), vanilla custard powder and grind into a smooth batter.

4. Toss fresh blueberries with 1 tbsp of whole wheat flour and lemon juice Keep them aside.

5. Dry mixture: Sieve flour, baking powder, baking soda, salt, custard powder.

6. Mix dry and wet ingredients well.

7. Put prepared batter into a greased pan and put one layer of blueberries. Then repeat.

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 10 minutes.

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.
Baked with Fresh Blueberries

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.
Cooker Cake

Easter Tea Time Cake | Boiled Mandarin Carrot Cake | No Oven Cake | Pressure Cooker Cake Recipe

This Cake is loaded with orange flavor and it’s perfect for brunch or dessert. It is a sweet, moist tea time cake and it’s very, very orangey. This delicious orange cake doesn’t get an orangey flavor from a little zest or from orange juice. The secret of this Orangey tasty cake is – The Whole Boiled Mandarin. When Mandarin is boil for that long, its bitterness slips into the water. You can use the whole Mandarin with skin and all, for a moist and delicious result. You can used malta orange as well. Do try this cake..

Boiled Mandarin Carrot Cake

This Boiled mandarin carrot cake is loaded with orange flavor and it’s perfect for brunch or dessert. It is a sweet, moist tea time cake and it’s very, very orangey.

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Ingredients:
Flour – 1 cup + 1 tsp
( I used 50:50, Whole Wheat Flour: Maida or All Purpose Flour )
Mandarin – 2 (small)
Dried red cranberry – 1/4 cup
Dried chopped apricot & dried red cranberries – 1/4 cup each
Grated carrot – 1 cup
Powdered White Sugar or fine white sugar – 1/2 cup
Cold milk – 1/4 cup
Refined oil – 1/4 cup
Vanilla custard powder – 2 tbsp
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
A pinch of Himalayan pink salt

Easter Tea Time Cake

Method:

  1. Boil Mandarin (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 Mandarin to cool down completely. Then remove its pulp and remove pith from the skin.
  3. Dry mixture: Sieve flour, baking powder, baking soda, Add salt and keep it aside.
  4. Wet mixture: In a grinder mix sugar, oil, cold milk, bolide mandarin with skin and pulp), vanilla custard powder, and grind into a smooth batter.
  5. Toss soaked dried red cranberries and chopped dried apricot with 1 tbsp of whole wheat flour. Keep them aside.
  6. Mix tossed dried red cranberries, chopped dried apricot, grated carrot 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.
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 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.
Happy Reyansh

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.