My Bestie Birthday | Chocolate Lemon Cake | Boiled Lemon Choco Cake | Pressure Cooker Baking

We should remember and care about our friends not only while we’re together, but when they’re far away. Long-distance friendship is the strongest one. This quote is perfect suitable for defining our friendship.

Bestie Since 2005

When you go to college, you get to meet people from different walks of life, different countries, continents, hear stories that will last a lifetime, and see things you won’t forget. Most friends you make in college last forever. When meeting people in college, there are two categories of people you’ll meet. The first group is those who are just a passing phase in your life, while others become your best of friends. I am lucky to have you in my life.

Pressure Cooker Cake

Last year, I baked Orange Chocolate Cake and it turned out delicious. She is a huge chocolate fan. This year I made chocolate cake but with the combination with lemon. This chocolate lemon celebration cake is no ordinary cake. The secret of this lemon delicious cake is – The Whole Boiled Lemon. When lemon is boil for that long, its bitterness slips into the water. You can use the whole lemon with skin and all, for a moist and delicious result.

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Ingredients:
Whole Wheat Flour – 1 cup
Brown sugar – 1/2 cup
Cocoa powder – 1/4 cup
One lemon
Baking Powder – 1/2 tsp
Baking soda – 1/2 tsp
Refined Oil – 1/4 cup
Greek yogurt – 3/4 cup

For Topping:
Chocolate chips – 1/2 cup
Milk – 2 tbsp
Sprinkles for decoration
Candy lemon slices

Lemon Chocolate Cake

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 1 cup of water and lemon. 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 brown 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. 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.

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 lemon with thin skin.

For Topping : Melt chocolate chips in a microwave for 3 minutes. Add little milk and mix it well. Quick Chocolate ganache is ready. Spread evenly on cake and let it rest.

Yummy and Delicious

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.

Beautiful slices

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.
  • Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 10 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.
My Baby – Ray

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 8 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 8 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 Cake


Crispy Brussels Sprouts | Brussels Sprouts

These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re pan fried with minimum oil. Yes, this is our new favorite way to eat Brussels sprouts and we didn’t need a new one. It’s outrageously easy and mouth wateringly delicious.

Crispy Brussels Sprouts

Brussels sprouts are hearty with a strong, nutty flavor. Enjoy them raw and shredded in a salad or roasted with a drizzle of olive oil. You can purchase a fresh Brussels sprout stalk, which hosts small heads neatly aligned side by side in rows, or you can buy a bag of loose sprouts, fresh or frozen. Brussels sprouts are a source of the B-vitamins necessary for cellular energy production, including vitamin B6, thiamine, and folate. Brussels sprouts contain 24% of the daily recommended amount of vitamin A, which is great for your eyes and internal organs.

Brussels Sprouts

The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.

Ingredients:
Brussels sprouts – 200 gms
Olive oil – 2 tbsp
Roasted sesame seeds – 2 tbsp

Spices:
Dry coriander leaves powder – 1/2 tbsp
Mix herbs – 1/2 tsp
Red chili powder – 1/2 tsp
Turmeric – a pinch
Chaat masala – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Himalayan pink salt to taste

Method:

  1. Wash and boil brussels sprouts with 2 cups of water till tender (approx 5 minutes on medium heat).
  2. Strain boiled brussels sprouts and press gently with the help of potato peeler.
  3. Now season pressed boiled brussels sprouts with all spices (mentioned above) and toss them well.
  4. Heat a pan and add seasoned brussels sprouts. Roast them fork tender and golden brown, about 8-10 minutes.
  5. Flip brussels sprouts and cook from another side till caramelised.
  6. Garnished with roasted sesame seeds. Serve hot with your favorite dip.
Yummy Snack

Happy Chaitra Navratri | Recipes With Beetroot | Beetroot Kala Chana Gravy | Beetroot Rava Halwa | Beetroot Poori

The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama.

Happy Chaitra Navratri

Navratri’ in Sanskrit translates to ‘nine nights’. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas. This Hindu festival is dedicated to Goddess Durga and her 9 avatars. On each of these nine days, Hindus worship the nine different manifestation of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from the heaven to bless her beloved devotees.

Navratri Prasad

North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

Jai Durga

Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. 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. I already shared whole Navratri prasad with pumpkin this time I wanted to try with beetroot. Beetroot Kala Chana Gravy, Beetroot Rava Halwa , Beetroot Poori and turned out super yummy. Of course, treat for eyes as well because of beautiful beetroot pink color.

The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama. North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

Beetroot Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Ingredients: Kale Chane – 2 cups Beetroot – 1 One small chopped sweet potato Tomatoes – 3 Ginger – 1 inch One green chilli Oil – 4 tbsp

Spices: Cumin – 1 tbsp Carom seeds or ajwain – 1/2 tbsp Red chili powder – 1/2 tbsp Coriander powder – 3 tbsp Chana masala – 1 tbsp Chaat masala – 1/2 tbsp Himalayan pink salt to taste

Fresh coriander leaves

Method:

  1. Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
  2. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Now heat oil in a pan. When the oil is hot, lower the flame.
  5. Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
  6. After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
  7. Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
  8. Finally add fresh chopped coriander leaves and mix.
  9. Delicious kala chana gravy with beetroot is ready.

Beetroot Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.

Ingredients:

Sooji or Semolina – 1 cup Beetroot – 1 medium size Sugar – 1/2 cup Water – 1 cup Ghee – 5 tbsp + 1 tbsp Green cardamom powder – 1/2 tsp A pinch of Himalayan pink salt Chopped pistachios & almonds – 1/2 cup

Method:

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
  2. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
  3. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
  4. Mix it quickly in roasted sooji mixture and make sure there are no lumps.
  5. Cook for another minute on low flame, stirring continuously.
  6. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
  7. Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
  8. Garnish with chopped nuts and serve hot.

Tip:

Adjust sugar according to your taste.

Beetroot Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.

For Dough: Whole Wheat Flour – 1 cup Beetroot puree– 1/2 cup Rava – 1 tbsp A pinch of Himalayan pink salt Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
  2. At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  3. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  4. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  5. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
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Beetroot Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Delicious Parsad

Ingredients:
Kale Chane – 2 cups
Beetroot – 1
One small chopped sweet potato
Tomatoes – 3
Ginger – 1 inch
One green chilli
Oil – 4 tbsp

Spices:
Cumin – 1 tbsp
Carom seeds or ajwain – 1/2 tbsp
Red chili powder – 1/2 tbsp
Coriander powder – 3 tbsp
Chana masala – 1 tbsp
Chaat masala – 1/2 tbsp
Himalayan pink salt to taste

Fresh coriander leaves

Method:

  1. Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
  2. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Now heat oil in a pan. When the oil is hot, lower the flame.
  5. Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
  6. After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
  7. Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
  8. Finally add fresh chopped coriander leaves and mix.
  9. Delicious kala chana gravy with beetroot is ready.

Tip :

Taste salt before adding in masala because boiled black chickpea also has salt in it.

Kala Channa

Beetroot Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.

Recipes with Beetroot

Ingredients:

Sooji or Semolina – 1 cup
Beetroot – 1 medium size
Sugar – 1/2 cup
Water – 1 cup
Ghee – 5 tbsp + 1 tbsp
Green cardamom powder – 1/2 tsp
A pinch of Himalayan pink salt
Chopped pistachios & almonds – 1/2 cup

Method:

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
  2. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
  3. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
  4. Mix it quickly in roasted sooji mixture and make sure there are no lumps.
  5. Cook for another minute on low flame, stirring continuously.
  6. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
  7. Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
  8. Garnish with chopped nuts and serve hot.

Tip:

Adjust sugar according to your taste.

Halwa

Beetroot Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.

For Dough:
Whole Wheat Flour – 1 cup
Beetroot puree– 1/2 cup
Rava – 1 tbsp
A pinch of Himalayan pink salt
Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
  2. At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  3. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  4. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  5. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
Poori

Frozen Fruit Candy | Frozen Grapes | Healthy No Sugar Snack

Frozen grapes are the best snack ever. Especially in the summer. They’re super refreshing, incredibly healthy, low-calorie, and super easy. I mean you actually don’t have to do anything except putting them in the freezer. And they kind of taste like frozen candy. It’s just delicious.

Frozen Fruit Candy

There are many different varieties of grapes, and they are usually available. You can use almost any type of grape for this sweet snack.You can use grapes red or black or green grapes. There are lots of nutritional benefits to eating grapes, including the fact that they are low glycemic and full of antioxidants. Besides just eating them out of hand, grapes can be added to smoothies or sliced and served in a salad. One of the most fun ways to use grapes is to make frozen grapes that are a sweet treat on a hot summer day.

Healthy No Sugar Snack

Best of all, the natural sugars in the grapes taste even sweeter when they are frozen. This is because the freezing process reduces the water in the fruit and makes the natural sugary taste more concentrated.


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Ingredients:

Grapes – red or black or green (Your choice )

Method :

  1. Gently pull grapes from the stem.
  2. Put the grapes in a colander and rinse them with cold water for about 30 seconds. Gently rub them as you rinse them.
  3. Let it sit in a colander for 30 minutes.
  4. Then put all grapes in a airtight container and keep in a freezer for overnight.
  5. Next morning enjoy frozen yummy candy.