Pumpkin Carrot Noodle Soup | Steamed Method | कद्दू गाजर नूडल सूप

Well, it is fall/autumn and time for pumpkins to reach their peak in flavor, nutrition, and I love pumpkin – a vibrant carrot pumpkin soup topped with noodles. Bursting with flavor, this comforting, vegetarian soup comes alive with hearty pumpkin, sweet carrots. The pumpkin and carrot combo creates such an incredible flavor.

Pumpkin Carrot Noodle Soup

For the spices in this soup, I used a combination of Himalayan pink salt, black pepper with little butter. These little spices brighten up the sweet and delicate flavors of the carrot and pumpkin and add a lot of health benefits. This pumpkin and carrot soup is made using a handful of ingredients and is ready in no time.

Yummy Noodles Soup

Although this soup is naturally thick and creamy thanks to the pumpkin and carrots, you can also add a dash of plant-based cream or milk to make the soup extra creamy. Also, make sure to add your favorite toppings like flaked chili pepper, fresh parsley, or pumpkin seeds.

Steamed Method

I used the steaming method for making this soup. Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are damaged by heat. Whether you use an electric steamer, a bamboo steamer, or a microwaveable plastic bag or dish, steam vegetables will retain more texture, flavor, and nutritional value when you prepare them with this indirect form of heat and moisture.

Delicious Veggies Soup

Once soft and tender, puree either in a blender jar or use an immersion blender. Adjust consistency, season with salt and more black pepper, and simmer until all the flavors have amalgamated. Super a simple and tasty recipe.

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Pumpkin – 300 gms (deseeded, peeled and cubed)
Roughly chopped carrots – 2
Water – 2 cups
Noodles – 1 cup
Butter – 1 tbsp
Fresh black pepper – 1/2 tsp
Himalayan pink salt to taste
Fresh coriander leaves or dried coriander leaves garnishing

Method :

  1. Boil 2 cups water in a large pot or a deep pan and bring it to boil over medium flame. When it comes to rolling boil, add dried noodles.
  2. Boil until noodles are soft, it will take around 4-5 minutes. Stir occasionally in between.
  3. Turn off the flame and transfer it to colander to drain excess water. Pour 1-2 cups cold water over boiled noodles and drain again to remove excess stickiness ( stop cooking process as well)
  4. Chop pumpkin and carrots into the most uniform pieces. The thicker the veggie, the longer it will take to cook. Fill a pot with approximately half an inch of water.
  5. Cover the lid and let it boil the water on high flame for 5 minutes. Place metal colander with veggies in a pot and cover the pot with a lid. 
  6. Let it steam for good 20 minutes on medium- low heat.
  7. After 20 minutes open the lid and check veggies for doneness by inserting a knife into the thickest part of the vegetable. They should also appear vibrant and colorful.
  8. Allow to cool down the steamed veggies completely. Then blend to smooth puree (add 1 cup of water)
  9. Heat butter in a pan and add vegetables puree with 1 cup of water.
  10. Allow to boil till thickens (approx 8 minutes). Then add pepper, salt boiled noodles and cook for 2 minutes.
  11. Pour the prepared soup into bowl and garnish with fresh coriander leaves or dried coriander leaves.
Autumn Special Soup

Palak Ki Muthiya | Healthy Snack | Recipe with Spinach

Muthiyas are among the most popular and healthy snacks as they are made with vegetable and an assortment of flours and very little oil is used for tempering. It is a healthy snack recipe unlike any other gujarati snacks, it is considered to be filling and also healthy as it steam cooked and not deep fried. It is typically served as a street food snack in gujarat.

Tasty Snack

When all these ingredients are combined in a correct proportion, it results in a soft and tasty Gujarati muthiya. It has a great shelf life so you can make it and store it in the fridge and use it as a side dish or breakfast also. Do try this 🙂

Gujarati Snack

We can make Muthiya using many vegetables like methi, mooli, doodhi are frequently used vegetables and also the traditional one. Muthiya absorbs less oil because it is a steamed dumpling and hence it is very healthy and nutritious. Spinach is linked to numerous health benefits that improve your eyesight, cancer prevention and regulates blood sugar. This is the actual reason why this leafy green is considered a superfood. This Muthiya recipe gives you a chance to eat this vegetable without being fussy for its bitter taste – a good way to make your kids eat it too.

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For Muthiya
Whole wheat flour – 1 & 1/2 cups
Chopped spinach – 2 cups
Besan – 3 tbsp
Coriander powder – 1 tbsp
Roasted cumin powder – 1/2 tbsp
Red chilli powder – 1/2 tbsp
Turmeric – 1/2 tsp
Grated ginger – 1/2 tbsp
Finely chopped green chilli – 2
Juice of one lemon
Oil – 2 tbsp
Water – 1/2 cup
Baking soda –a small pinch
Himalayan pink salt to taste

For Tempering:
Oil – 2 tbsp
Mustard Seeds or Rai – 1/2 tbsp
White sesame seeds – 4 tbsp
Dry curry leaves – 3 tbsp
Red chilli powder – 1/2 tsp

Fresh chopped coriander leaves for garnishing


  1. Keep 3 cups of water in deep kadai and put a stand in it. Cover it and let it boil on medium heat.
  2. Mix all ingredients (mentioned under For Muthiya) in a bowl and knead a soft dough with 1/2 cup of water.
  3. Now take a large ball sized dough and roll to a cylindrical shape.
  4. Grease a steam plate with little oil. Place a cylindrical shape dough on a steam plate.
  5. Cover and steam for 30 minutes. Keeping the flame on medium heat.
  6. Steam until the toothpick inserted comes out clean. Allow them to cool down completely.
  7. Then cut into thick slices. Keep aside.
  8. For Tempering : In a pan heat oil and splutter rai or mustard, sesame seeds, dried curry leaves with red chilli powder. Then add in sliced muthiya and mix well.
  9. Spread and roast on both sides until the sides turn crisp.
  10. Garnish with fresh coriander leaves and serve with green chutney.
Snack Recipe

Tuesday Tip | How to make Khoya Or Mawa at home with milk powder ? | Instant Mawa Recipe

Mawa or Khoya is a very important ingredient in many of the Indian dishes. It is the main ingredient in many sweet dishes. The process of making mawa is lengthy. It is made after heating and boiling full fat milk for hours till milk is evaporated and milk solids are left. The process requires constant stirring as the milk should not stick the bottom of the vessel in which it is boiled.  Hence, many people end up buying from the shops. But there are places where mawa or khoya is not easily available in the shops.

Khoya or Mawa

You can use this homemade Khoya or Mawa for making any sweet like barfi, carrot halwa, quick lauki halwa, gulab jamun or stuffing for Gujiya. This instant method just requires three ingredients milk powder, milk and ghee. We can prepare this instant khoya in ten minutes. Using good quality milk powder is key to preparing khoya. It stays good up to one week in fridge.

Milk Powder

If someone asks me to choose one then I will go for Instant mawa as it is quick and easy to make. I made mithais using both traditional and instant mawa and I don’t see any difference between them. Then why go for a lengthy process when you have this quick recipe.

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Ingredients :
Milk powder – 1 cup
Milk – 1/2 cup
Ghee – 2 tbsp + 1 tsp

Method :

  1. Take a nonstick pan on low heat. Add butter, milk and allow it to melt completely.
  2. Now add milk powder, little by little and mix well. Stir the mixture well and cook until it gets thick and smooth in consistency. There should not be any lumps in the mixture.
  3. When the mixture comes in the form of khoya or Mawa and thick. Add 1 tsp of ghee and mix well.
  4. Turn off the heat. Khoya or Mawa is ready, take it out in a bowl. Allow it to cool down completely.
  5. It yields around 1 cup of Mawa.
Full Fat Milk Powder

Avocado Guacamole | The Gateway Dish For Many Avocado Fans

It’s creamy, fresh, and completely irresistible. No sour cream or mayonnaise or no peas or preservatives. Just fresh and healthy ingredients This Chunky Avocado Guacamole spread onto warm toasted bread is one of my favorite quick meals. It’s so delicious and very easy to make. The word “guacamole” and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).

Avocado Guacamole

Avocado is one of my favorite fruitAvocado has a very rich, creamy, and buttery texture. It also has an earthy and mildly sweet taste. It is also packed with lots of vitamins and minerals. For Guacamole, look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy on the inside. Cut avocados in half, remove the pit, scoop the flesh into a bowl and mash it up with a fork or potato masher.

Yummy snack

Guacamole is best eaten right after it’s made. Like apples, avocados start to oxidize and turn brown once they’ve been cut. A good amount of lime juice added to guacamole can help slow down that process. And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party.

Nachos & Salty Crackers

The trick to keeping guacamole green is to make sure air doesn’t touch it. Transfer it to a container, cover it with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning to a minimum.

My Favorite Dip

Avocado Guacamole is a great substitute for mayonnaise, creamy avocado offers a similar smoothness and mouthfeel while providing nutrients and healthy fats. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.

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Ingredients :
3 Ripe Avocados, pitted and peeled
Finely chopped white onion – 1
Finely chopped green chili – 1 (without seeds)
Finely chopped snack tomatoes – 6
Finely chopped coriander leaves – 1/2 cup
Juice of one lime
Himalayan pink salt to taste

Nachos or Salty Crackers for serving

Method :

  1. In a bowl, mash together 3 ripe avocados with the help of potato or frock. Mix with all above ingredients.
  2. Mix it well and Avocado Guacamole is ready.
  3. Serve with Nachos or Salty Crackers.

Happy Ganesh Chaturthi | Besan Ladoo | Recipe From My Nanu Ki Kitchen Se | बेसन के लड्डू

Ganesh Chaturthi, also known as Vinayaka Chaturthi, is celebrated every year to mark the birth of Lord Ganesha. Ganesh Chaturthi takes place in the month of Bhadra, according to the Hindu calendar. Lord Ganesha is supposed to be a symbol of wisdom, luck, and good fortune. Vinayaka Chaturthi is celebrated for 10 days and involves bringing an idol of Lord Ganesha home. On the tenth day, the idol is immersed into the water and the ritual is known as Visarjan.

Besan Ladoo

Bhagwan Ganesha loves sweets. Modak and Ladoo are the favorite sweets of Ganesha and often served as bhog. Besan Ladoo is an all-time favorite ladoo variety for any special occasion. It is very easy to prepare and requires just a handful of ingredients. Nothing beats a homemade mithai, especially one made with love. I made these ladoos for Ganesh Chaturthi Festival.

Happy Ganesh Chaturthi

When you cook sweets, or any other food at home, it gives you complete control over what you are going to put in it. In this recipe, roasting Besan or Chickpea flour is the first and essential step that gives you the correct result. You have to saute till chickpea flour is aromatic and golden brown. If you do not saute the flour properly, the flour’s rawness will spoil the laddu’s taste, and if overdone, the laddus will have a burnt taste.

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Ingredients :
Besan – 2 cups
Powdered sugar – 1 cup
Ghee – 3/4 cup + 2 tbsp
Milk – 2 tbsp
Black cardamom (powdered) – 1
Few sliced almonds

Mithai Recipe

Method :

  1. Add gram flour (besan) in a food processor(with chopper blade) add milk and 2 tbsp of ghee.  Mix all ingredients in a food processor for 3- 4 minutes. The flour should resemble very fine breadcrumbs.
  2. Heat ghee in a pan over low flame. Mix gram flour and ghee over a low heat in a pan and constantly keep stirring to avoid lumps. Stir well for 10 to 20 minutes.
  3. When the flour turns light brown. Sprinkle some water drops and cook for 2 minutes.
  4. Then take off from heat and transfer into a plate.
  5. Once cool enough to handle. Add sugar, black cardamom powder and mix well.
  6. Keep prepared mixture covered for 40 minutes.
  7. Make small/medium laddus and garnish with sliced almonds.
  8. Store them in an airtight container. Serve as needed.
Indian Sweets

Peanut Coriander Chutney | Peanut Dip | Chutney Recipe | मूंगफली धनिये की चटनी

Whether you’re eating dosa or paratha, pulao or naan, a little chutney on the side always lifts the meal up. Chutneys, which are basically slightly thick relishes made with mild spices and fresh foods, are a staple in Indian cuisine no matter which part of the country you come from.

Peanut Coriander Chutney

Peanut Coriander Chutney is a perfectly fresh and herby addition to anything you choose to dip in it. A mix of fresh coriander leaves is given a boost by garlic, green chiles, and roasted peanuts. I especially love the green chutneys and the coconut chutneys. And these are the chutneys I make almost every week.

Peanut Dip

Cilantro has good amounts of antioxidants and contains no cholesterol. These green leaves of coriander pop up in the cuisines of Thailand, Vietnam, India, and Mexico and add a wondrous, complex flavor to dishes. It looks a little like parsley but that is where the similarity ends.

Chutney Recipe

Combination of fresh coriander leaves and roasted peanuts ground with spices makes an interesting dip or chutney to any breakfast dish. Apart from making this amazing chutney, peanuts also provides good health benefits. Peanuts contain the good monounsaturated fat, proteins, and antioxidants. Peanuts are versatile ingredients that are used in various other dishes and snacks like the masala peanuts goes well with cocktails and is also used as topping to enhance the flavors in cookies as well as sabzis to give that nutty and flavor tinge. In this recipe I used store bought roasted peanuts.

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Ingredients :
Fresh coriander leaves – 1 small bunch
Garlic – 2
Roasted peanuts – 1/2 cup (store bought)
Green chilly – 1
Juice of half lemon
Salt to taste

मूंगफली धनिये की चटनी

Method :

  1. Wash coriander leaves, garlic, green chilies.
  2. Put coriander leaves, garlic, and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth.
  3. Add 1/4 cup of water and again blend it.
  4. Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
Chutney or Dip

Happy Teacher’s Day | 5 th September | Sugar Free Chocolate Dates Cake | Baking with Whole Wheat

A good teacher can make a world of difference in a anyone’s life, impacting everything from their classroom learning to their long-term success. In India, September 5 is celebrated as Teachers’ Day to honor teachers for their contributions in shaping the life of students. This day is the birth anniversary of Dr. Sarvepalli Radhakrishnan – First Vice President and second President of India and an educationist at heart. As an educationist, he was an advocate of edification and was a distinguished envoy, academician, and above all a great teacher.

Dr. Sarvepalli Radhakrishnan

In India on this day, in most schools, senior students take the responsibility of teaching junior classes to show their appreciation for the teachers. I still remember my school days when we used to dress up like teachers and teach junior students. Later students also organize a small performance to show appreciation to our teachers.

Chocolate Dates Cake

My favorite teachers in school were my science teachers – Sangita Mam & Jyoti Mam. They always encourage students and try to get best out of them. I am lucky to be still in contact with Sangita madam.

Now in Netherlands, I am again a student and this time to learn a new language Dutch. Learning a new language is challenging but I got again some amazing teachers ( Docent means teacher, Juf means mam in Dutch language, ) – Juf Sacha & Juf Jannu, Juf Ineke.

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. For all these awesome teachers I baked Chocolate Dates Cake for them. Happy Teacher’s Day :).

Happy Teacher’s Day 🙂

This cake goes perfectly with a warm cup of tea or coffee. I used dates instead of sugar for sweetness. I love to use dates not only in cakes but also in making dressings (“chutneys”) or dips. This is baked without eggs and has loads of crunchy mix nuts. It has whole-wheat flour which has almost four times more fiber than all-purpose flour and provides more potassium, magnesium, and zinc.

Ingredients :

Whole wheat flour – 1 cup + 1 tbsp
Dates – 18
Few prunes
Cocoa powder- 1/4 cup
Milk – 1 cup
Refined Oil – 1/4 cup
Baking Soda – 1 tsp
Chopped walnuts –1/4 cup
A pinch of salt

Topping : Few chopped dates, prunes, walnuts and some chocolate sprinkles

Wok Baked Cake

Method :

  1. Soak dates in 1 cup of warm milk for 20 minutes.
  2. Add chopped walnuts, Himalayan pink salt to a mixing bowl and add 1 tbsp of flour. Mix them well and keep them aside.
  3. Sift Dry Ingredients: Sift whole wheat flour, cocoa powder, and baking soda. Mix them well.
  4. Wet Ingredients: Now put soaked dates with milk (Use the same milk in which dates are soaked), prunes, and oil in a grinder. Grind all ingredients into a smooth puree.
  5. Now mix wet ingredients with dry ingredients.
  6. Put prepared batter into a greased pan. Tab the pan on a countertop to release any large air bubbles.
  7. Sprinkle topping chopped over batter and with help of spoon press topping gently.
  8. Put the pan into the preheated wok and bake it for 1 hour 15 minutes.
Tea Time Cake


  1. Don’t demould quickly allow it to cool down completely.
  2. Cover cake with kitchen towel for half an hour before slicing.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of orange juice.
  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.
Eggless, Sugarless, Butterless Treat

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

Healthy Tea Time Cake