Achari Mushroom Soybeans (Edamame) Curry | Tomato Red Capcicum Based Curry | Pickle Flavored Curry

This Achari Mushroom Fava Beans Curry is tasted so great, I couldn’t wait to share it. The spongy mushrooms soak up all the goodness and flavor of the spices and you can use just about any kind of mushroom – button, cremini, shiitake, portabella are all good here. This is also a very versatile dish that you can enjoy with plain steamed rice or naan or paratha.

Achari Mushroom Soybeans (Edamame) Curry

A tasty, spicy dish of mushrooms cooked with panch phoran spices commonly used in Indian pickles. It’s a delicious flavor you will not be able to forget anytime soon. The base of this curry is tomato and red capcicum. This achari curry is well spiced but not necessarily spicy. You can easily adjust the level of heat by adjusting the amount of cayenne or red chili powder that you use. I used mild one.

Tomato Capcicum Based Curry

I used frozen fava beans which is also known as Soybeans are one of the world’s most popular and versatile food crops. They are processed into a variety of food products, such as soy protein, tofu, soybean oil, soy sauce, miso, natto and tempeh. Soybeans are also eaten whole, including as immature soybeans known as edamame. Traditionally eaten in Asia, edamame is gaining popularity in Western countries, where it is typically eaten as a snack.

Soybeans

You could use other main ingredient instead of mushrooms. It is called achari, after all because of the pickling ingredients in the sauce. This curry is an aromatic, flavorful and tangy North Indian dish made with the same spices that are typically used to make Indian pickles, also known “Achar”. In Hindi, Achar means Pickle. The spices often used to make pickles such as the panch phoran and dried chillies used in this recipe.

Panch Phoran Spices & Red Capcicum Based Curry

This dish has got tangy, sweet, sour and spicy notes, and packs a punch with proper desi flavours. The achari masala doesn’t need pre-planning or a lot of effort to make. This is a tomato red capcicum puree based masala combined with Indian spices like whole red chillies, fenugreek seeds, whole coriander, cumin, fennel, mustard seeds or rai, turmeric powder, red chili powder. Make this on a weeknight or when you have guests over 🙂

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Ingredients :

List of Whole Masala
Dry red chilli – 2
Whole coriander seeds – 1 tbsp
Fennel seeds – 1 tbsp
Cumin or Jeera – 1/2 tbsp
Black mustard or Rai – 1/2 tsp
Fenugreek seeds – 1/2 tsp

Puree
Tomato – 3
Red capcicum – 1
One green chilli

Other ingredients
Mushrooms – 300 gms
Frozen soybeans – 1/2 cup
Finely chopped onion – 1 small
Grated ginger – 2 tbsp
Oil – 2 tbsp
Kalonji or Nigella seeds – 1 tbsp
Asafoetida or hing – 1/4 tsp
Turmeric – 1 tsp
Paprika – 1 tsp
Greek yogurt – 1 cup
Himalayan pink salt to taste
Few fresh coriander leaves

Pickle Flavored Curry

Method :

1.Dry roast the ingredients listed under List of Whole Masala on low flame for about 5 minutes till the spices release their aroma. Let them cool and grind to a powder using a mixer grinder.

2.Puree the red capsicum, tomatoes and green chilli together and set aside.

3. Heat oil in a heavy bottomed pan. Add kalonji or nigella seeds, asafoetida and saute for 10-15 seconds.

4. Add grated ginger and saute for 30 seconds, Then add chopped onions and cook till they turn slightly golden brown.

5. Add turmeric powder, paprika powder and add tomato capcicum green chiili puree with powdered whole masala (step 1) and 1/2 cup of water. Cook till the masala thickens and the oil separates and starts floating on the sides. This will take about 10 minutes on medium low heat.

6. After 10 minutes, add beaten greek yogurt with 1/2 cup water , salt to taste and cook for another 10 minutes.

7. After 10 minutes add chopped mushrooms and mix them well. Cover and cook mushrooms till softens.

8. Add frozen soybeans and cook for 5 minutes on low heat. After 5 minutes turn off the heat add fresh coriander leaves. Transfer the Achari Mushroom Curry to a serving bowl and serve hot.

Tasty Lunch Recipe

Sunshine Carrot Cranberry Cake with lots of Dry Fruits | No Egg No All Purpose Flour No Butter And No Oven Baked | Baked In Kadai ( Wok) | Baking with Whole Wheat Flour

I’m super excited to share this one with you. This carrot cake didn’t last long in our household and I’ll be making it again soon. This Cranberry Orange Carrot Cake is soft and moist is packed with carrots, lots of cranberries, dry fruits.

Sunshine Carrot Cranberry Cake with lots of Dry Fruits

Carrots are immeasurably beneficial for our health. In addition, the versatile vegetable is suitable for both salty and sweet dishes. This one is a sweet treat – Sunshine Carrot Cranberry Cake with lots of Dry Nuts.

No Sugar No Egg No All Purpose Flour No Butter And No Oven Baked

I fiddled with the idea of calling it Sunshine Cake :). The name fits perfectly. This cake is flavored with cinnamon, dried red cranberries with lots of mixed nuts adds a surprising freshness that is scattered throughout the cake. Carrots add nutrition and robustness. I added 2 cups of grated carrots to this cake. One cup mix with dry ingredients and one cup grind with wet ingredients. This cake is a perfect snack to go with tea or a slice for breakfast serves just right.

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Ingredients :

Whole Wheat Flour- 1 cup
Grated carrot – 2 cups
Oil – 1/4 cup
Sugar – 1/2 cup or 1/4 cup
Milk – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Homemade Cinnamon Powder – 1/4 tsp
Dried red cranberries (1/2 cup) and chopped mix nuts (1 cup)
A pinch of salt
Pumpkin seeds – 1/4 cup

Baked In Kadai ( Wok)

Method :

  1. Dry ingredients: Sieve Whole Wheat Flour, baking powder, baking soda, cinnamon powder, and salt.
  2. Now add dried red cranberries and mix nuts with one cup of grated carrot. Mix it well and keep it aside.
  3. Wet ingredients : Add milk, sugar, oil, with one cup of grated carrot in a grinder until smooth.
  4. Now mix wet and dry ingredients. Put the prepared batter into a greased pan. Sprinkle pumpkin seeds over batter and with help of spatula or spoon press nuts gently.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated kadai (wok) and bake it for 1 hour 10 minutes..
  7. When cake is done, allow to cool for 10 minutes. Remove bread from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow cake to cool completely before slicing and enjoy.
Baking with Whole Wheat Flour

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.
Wholesome Breakfast
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.

Healthy Treat

Raw Turmeric Based Curry | Yellow Okra Curry With Kachi Haldi | Kurma Bhindi Curry Recipe | No Tomato Curry

Most people will be familiar with the bright yellow of dried, ground turmeric – a warm, earthy spice ubiquitous in commercially produced curry powders and an essential ingredient in Indian cuisine – in all its rich variants. What is less common is the fresh root of the turmeric plant, from which the ground powder is made.

Raw Turmeric Based Curry

The flesh of the root, rather than being yellow, is a deep orange colour and when cooked the colour turns the distinctive yellow. It’s not the fluorescent rave party yellow of the ground turmeric – it’s a little earthier.

A good kitchen tip for removing the skin of both fresh turmeric and ginger is to scrape it off with the tip of a tablespoon. You’ll be surprised how well this works, and it’s much better than cutting the skin off and losing a great deal of flesh.

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The root of the turmeric is earthier than its yellow ground cousin and the taste more complex. Combine with onions and curd to make korma curry.

Yellow Okra Curry With Kachi Haldi

Yellow Curry With Kachi Haldi | Kurma Bhindi Curry Recipe | No Tomato Curry

Ingredients :
Bhindi ( chopped into half) -250 gms
Onions ( chopped lengthwise)- 2 big
Grated chopped ginger – 1 tbsp
Grated chopped garlic – 2 tbsp
Cashews – 16 (Soaked for 20 minutes)
Oil – 3 tbsp
Cumin seeds – 1 tsp
Greek yogurt – 1 cup
Coriander powder – 2 tsp
Raw turmeric root– 2 inch
Red chili powder – 1 tsp
Finely chopped coriander leaves – 1/4 cup
Himalayan pink salt to taste

Whole Spices – Bay leaf ( one), Green Cardamom ( Two), Few Cloves, One small stick Cinnamon

Method :

  1. Rinse bhindi or okra well. Cut off the tips from both ends. If you are using small or medium sized okra keep it whole Or if using large size make them half.
  2. Heat 1 tbsp of oil and fry all bhindi with little himalayan pink salt on medium heat till light brown and keep it aside.
  3. Heat the oil ( 2 tbsp) in a same saucepan and add cumin. Allow them to crackle.
  4. Add Whole Spices and saute for few seconds. Now add the onions and cook till translucent.
  5. Add ginger, garlic and cook on low flame for 5 minutes. Then add roughly chopped raw turmeric root with soaked cashews, red chilli powder, coriander powder and little water. Cook for 2 minutes on low heat.
  6. Increase the heat and add greek yogurt. Stir it quickly.
  7. Lower the heat and cook for 5 minutes. Remove bayleaf and let it cool down the mixture. Now blend prepared masala and make a smooth puree. Sieve blended puree.
  8. Heat a pan and add sieved onion yogurt puree. Cook this curry for 5 minutes on medium high heat with 1/2 cup of water and till curry starts thicken up.
  9. Now salt to taste and fried bhindi. Cook for another 5 minutes.
  10. Switch off the heat. Garnish with chopped coriander leaves and serve.
Kurma Bhindi Curry Recipe | No Tomato Curry

Father’s Day Special | Chocolate Oats Dates Prunes Brownies | No Sugar No Egg No All Purpose Flour No Butter And No Oven Baked | Baked In Kadai ( Wok)

We get it 🙂 It’s hard to put into words just how much that special man in your life means to you. Whether it’s your dad, uncle, brother, grandpa — anyone who has been a father figure to you — you want to make sure you express your love and gratitude for him the right way come June 20. Whether it’s a Tiered Tower or Simple Homemade little loaf cake is a wonderful way to celebrate.

Happy Father’s Day

Last year, I baked No sugar super healthy treat – Dates Prunes Banana Cake in which I used oats flour and whole wheat spelled flakes homemade flour.

No sugar super healthy treat – Dates Prunes Banana Cake

This time I used Oats flour and replaced whole wheat flour with whole wheat spelled flakes homemade flour. Oats are a vegan super staple due to all the great ways you can enjoy them. They help thicken gravies, work as healthy substitutes for refined flours and grains. You can add oats flour to whole wheat flour and make whole wheat oats chapati or paratha.

Chocolate Oats Dates Prunes Brownies

Chocolate Oats Dates Prunes Brownies | No Sugar No Egg No All Purpose Flour No Butter And No Oven Baked

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I try to add oats to pretty much everything – dosa ,uttapam, idli, chilla or cookies. Then why not in baking ?. These brownies are simple to make and have all the qualities you want in a brownie. They’re rich, fudgy, moist, chocolatey, and delicious too.

No Sugar No Egg No All Purpose Flour No Butter And No Oven Baked

Ingredients:
Oats flour – 1 cup
Whole wheat flour – 1/2 cup
Cocoa powder – 1/4 cup
Dates & Prunes – 10 each ( Dates deseeded)
Room temperature milk – 3/4 cup
Oil – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
A pinch of Himalayan pink salt

Nuts Mix:
The mix of roasted pumpkin seeds (2 tbsp), sesame seeds (2 tbsp), flaxseeds (1 tbsp), quinoa puff (1 tbsp) crushed walnuts (2 tbsp), sliced almonds (2 tbsp)

Beautiful Handmade Key Chain Made By Reyansh

Method :

  1. Sieve dry Ingredients: Mix oats flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt and keep it aside.
  2. Wet Ingredients: Now add milk, dates & prunes, oil, to mixer and blend until smooth.
  3. Now mix wet ingredients with dry ingredients well.
  4. Put half prepared batter into a greased square pan. Sprinkle nuts mix over batter.
  5. Put remaining batter and sprinkle nuts over it 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 kadai (wok) and bake it for 1 hour 15 minutes.
  8. When brownie is done, allow to cool for 10 minutes.
  9. Remove bread from the pan and set them on a rack set over a tray or sheet pan.
  10. Allow brownie to cool completely before slicing and enjoy.
Baked In Kadai ( Wok)

Tips:

  1. Adjust dates & prunes quantity according to your taste.
  2. Baking time may vary.
  3. If batter looks dry, add 1/8 cup 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.
Healthy Treat
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.

Kadai Cake

Birthday Cake For Fitness Lover | No Refined Sugar Whole Wheat Dates Cake | Pressure Cooker Cake

My husband doesn’t like sugar at all but today is his birthday. So “Cake toh banta hai,” and guess it’s NO SUGAR cake. Cakes are a delight of all times. Nothing beats the flavor that cakes add to the celebration. They have and would always be one of the most sought after desserts that make a perfect statement of sweetness.

Dates are mostly consumed in the middle east as part of their staple diet because of the high nutritional values. A fresh date is a drupe fruit with a fleshy outer part surrounded with a shell of hardened endocarp, consisting of seed inside. They are cylindrically oval with fleshy pericarp and varies in color, from bright red to bright yellow and brown when dried.

Dates

I love to use dates not only in baking but in making chutneys or dip, sweets. This easy, soft and delicious eggless date and nuts cake with loads of crunchy mix nuts. I bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium, and zinc.

No Sugar Cake

Ingredients:
Whole wheat flour – 1 cup
Chopped Dates – 16
Milk – ¾ cup
Grated jaggery – 1/2 cup
Refined Oil – 1/4 cup
Baking Soda – 1 tsp
Mix nuts –1/4 cup
A pinch of salt
Toasted sesame seeds for topping – 1 tbsp

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Method :

  1. Sift dry ingredients: Sieve whole wheat flour, baking soda with a pinch of salt. Mix them well.
  2. Wet Ingredients: Now in a grinder add chopped dates, milk, grated jaggery with oil. Grind the mixture until smooth.
  3. Now mix wet ingredients with dry ingredients well.
  4. Put prepared batter into a greased pan. Sprinkle sesame seeds over batter and with help of spatula press gently.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated pressure cooker and bake it for 1 hour.
Tea Time Cake

Tips:

  1. You can add 1/2 cup of brown sugar.
  2. I used soft dates in my recipe (no need for soaking).
  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 60 minutes. 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.

Healthy Cake

Important Notes:

  • Use a 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.
  2. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. 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. Lower the flame after 2 minutes.
  4. Let it bake for 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. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  5. Eggless pressure cake is ready.

No Onion No Garlic Curry | Tomato Beetroot Based Curry | Tofu Matar Indian Curry

Curry fans, here’s an unusual vegetable combo that’s zingy, fragrant and a feast for the eyes : Tomato Beetroot Based Curry. I am huge fan of Beetroot. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. The key here is adding just the right amount so you don’t find them overpowering.

No Onion No Garlic Curry

Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C.

Tomato Beetroot Based Curry

Why I love No Onion No Garlic Curry ?

  • It takes lesser time to prepare a meal when we are cooking without onion or garlic.
  • I use the lesser amount of oil when I cook without onion or garlic.
  • Hence the meal made is lighter and easy on digestion. That is great for detoxing.
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Ingredients :

Tofu – 150 gms
Frozen peas – 1 cup
For Tomato Beetroot Puree :
Tomatoes – 4
Beetroot – 1
One green chilli
Ginger – 2 inch ( Roughly chopped them and grind into coarse puree)

Other Ingredients
Oil – 1 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
One small dry red chilli
One small stick cinnamon stick

Dry Spices – 
Coriander powder (2 tbsp)
Red chili powder – 1 tsp
Kitchen king or Sabzi masala – 1 tbsp
Few finely chopped coriander – 3 tbsp
Himalayan Pink salt to taste

Tofu Matar Indian Curry

Method:

  1. Heat oil in a kadai. When the oil is hot, add cumin seeds, bay leaf, dry red chilli and cinnamon stick. Saute for a minute on low flame.
  2. Now add all dry spices and cook for 15 seconds.
  3. Add tomato, beetroot, ginger & green chilli puree. Saute the masala on the medium-low flame for 10 minutes or until oil starts leaving it edges.
  4. Add tofu and frozen peas with 1 & 1/2 water. Add himalayan pink salt to taste.
  5. Cook on medium heat for 10 minutes. Add chopped coriander and serve hot.

Indian Curry

Tofu Spinach With Quaker Oats | Spinach Based Curry | Recipe with Oats | Protein Rich Recipe

Palak Paneer is a vegetarian dish from the Indian subcontinent, made with paneer or cottage cheese in a thick paste made with pureed spinach and seasoned with ginger, garlic, and other spices. This Tofu Spinach Recipe is exactly the same, the only difference is that I have swapped the paneer or cottage cheese with tofu.

Tofu Spinach With Quaker Oats

Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese, selenium and phosphorous. This curry is a delicious way to add greens and tofu in your diet. The best part of this curry is – it is easy to prepare.

Oats

Tofu Spinach With Quaker Oats | Spinach Based Curry | Recipe with Oats | Protein Rich Recipe

To make this curry healthier I have added homemade oats flour. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. In this recipe, oats flour helps to makes this curry creamier and silkier.

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Ingredients:
Tofu – 200 gms
Spinach – 1 bunch
Finely chopped onion – 1 big
Finely chopped tomato – 2 big
Finely chopped garlic  – 3 tbsp
Finely chopped ginger – 2 tbsp
Finely chopped green chili – 1
Homemade Oats Flour – 3 tbsp
Oil – 2 tbsp
Cumin – 1 tsp
Red chili powder – 1/2 tsp
Pinch of turmeric powder
Coriander powder – 2 tbsp
Chaat masala – 1 tbsp
Himalayan pink salt to taste

Spinach Based Curry

Method:

  1. Remove stems from the spinach and wash thoroughly in running water. Blanch in boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree.
  2. Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
  3. Add ginger, garlic and cook for 5 minutes on the medium-low flame. Then add chopped onions, chopped green chilly, salt and a pinch of turmeric powder. Sauté on a medium flame until translucent.
  4. Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 5 minutes.
  5. Now switch off the gas and allow masala to cool down. Grind cooked masala into a fine paste and transfer grounded masala into the same pan.
  6. Add tofu cubes and mix gently. Cover and let it cook for minutes on low heat.
  7. Mix 2 tbsp of oats flour with 1/4 cup of water. Make a smooth paste.
  8. Now add puree spinach with oats flour paste. Mix well and let it cook for 8 minutes on low heat.
  9. Switch off the heat and serve with rice or paratha.
Homemade Oats Flour