Christmas Baking | Dutch Apple Almond Cinnamon Cake with Jaggery | Sugar Free Baking | Baking with Whole Wheat Flour

Have you started any holiday baking yet? Thanksgiving is over and my house is decorated for Christmas, but I haven’t made any Christmas recipes yet. This is my first baking for Christmas – Apple Almond Cinnamon Cake with Jaggery. This delicious cake is made with whole wheat, apple, and jaggery. The Cinnamon adds a nice warm flavor to the cake making it even tastier. This recipe makes for a perfect healthy treat because there is no processed sugar added. So enjoy this recipe without worrying about the calories.

Christmas Baking

The process of baking desserts is a treat to watch, especially the careful additions of the ingredients and the precision that the techniques required to make the treats perfect. No matter how tempting they may seem, you obviously cannot binge on these desserts as and when you like because of the large number of calories added to them. But what if you had a chance to cut down on those calories?

Dutch Apple Almond Cinnamon Cake with Jaggery

Although you cannot reduce the use of sugar in baking, you can certainly replace it with jaggery which makes a healthier substitute having numerous antioxidants and nutrients. Considering jaggery is a sweeter option, you may have to re-calculate the amount put into the baking. It makes baked goods moist, flavourful, darker, and sweet.

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Ingredients :
Apple – 1 ( Grated)
Whole Wheat Flour – 1 cup + 1 tsp
Greek yogurt – 3/4 cup
Grated Jaggery – 3/4 cup
Powdered roasted almond – 1/4 cup
Refined Oil – 1/8 cup
Baking Soda – 1 tsp
Cinnamon powder – 1/4 tsp
A pinch of Himalayan pink salt

For Topping :
Apple – 1 (Thinly sliced)
Jaggery powder – 1/4 cup
Oil – 1 tbsp
Cinnamon powder – 1/4 tsp
Sliced almonds – 1/4 cup

Sugar Free Baking

Method :

Apple Jaggery Mixture

  1. Heat a pan and add grated (with skin) apple. Then add grated jaggery, cinnamon powder, salt and then lower the flame.
  2. Cook the mixture on a low flame and keep on stirring in between.
  3. Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
  4. Switch off the flame and take out jaggery apple mixture in a plate. Let it cool for 10 minutes.

ToppingCoating Apple sliced

  1. Core an apple and cut into thin slices.
  2. In a bowl, combine cup of jaggery powder, oil and cinnamon powder. Mix well to make a paste.
  3. Add apple slices and coat them. Keep it aside.

Cake Batter

  1. Dry Ingredients – In a bowl, sift flour, baking powder, and baking soda.
  2. Then add powdered roasted almond. Mix and keep it aside.
  3. Wet Ingredients – Mix oil and yogurt in a grinder until smooth.
  4. Mix both dry and wet mixtures with prepared apple jaggery mixture. Mix them well and make a smooth batter.
  5. Put prepared cake batter into a greased pan. Tap the cake pan on a countertop to release any large air bubbles.
  6. Arrange apple slices (coated with jaggery, cinnamon, oil mixture) and sprinkle some sliced almonds.
  7. Put the cake pan into the preheated wok and bake it for 1 hour.


  1. If cake batter looks dry, add 2- 4 tbsp of curd.
  2. Baking time may vary.
  3. 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.
Baking with Whole Wheat Flour

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.
  • 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 9 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.

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.
Pressure Cooker Baking

Palak Tofu Mushroom Curry | Spinach Curry With Mushroom & Tofu | Spinach Based Curry | Recipe with Soybean Flour 

Palak Mushroom Matar curry 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 Spinach Curry With Mushroom & Tofu is exactly the same, the only difference is that I have added tofu. To make this curry healthier I have added soybean flour.

Palak Tofu Mushroom Curry

Soy flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods. Soya flour is extremely rich in protein, so it can be added to any food to enhance its nutritional content. It is often used in commercial products such as crisps and sausages. For the home cook, it is valuable for baking, making flatbreads, and thickening sauces.

Spinach Curry With Mushroom & Tofu

Palak Tofu Mushroom Curry | Spinach Curry With Mushroom & Tofu | Recipe with Soybean Flour 

Spinach is one of our favorite greens. I do make spinach recipes very often during the winter season. As you know that spinach is very healthy and nutritious. Actually spinach is very bland, but if it is cooked properly and combined with other ingredients properly then it tastes delicious.

Tofu – 300 gms (chopped into small cubes)
Mushrooms – 300 gms
Spinach – 500 gms
Frozen peas – 3/4 cup
Finely chopped onion – 1 big
Finely chopped tomato – 1 big
Finely chopped garlic  – 5
Finely chopped ginger – 1 inch
Finely chopped green chili – 2
Soybean Flour – 2 tbsp
Oil – 2 tbsp + 2 tbsp
Cumin – 1 tsp
Red chili powder – 1/2 tsp
Greek yogurt – 2 tbsp
Coriander powder – 2 tbsp
Fresh coriander leaves – 150 gms
Himalayan pink salt to taste
Ghee – 1 tbsp

Sauteing veggies masala
Red chili powder – 1/2 tsp
Turmeric – 1/4 tsp
Roasted cumin powder – 1/2 tsp
Dried coriander leaves powder – 1/2 tsp
Oil – 1 tbsp

Whole wheat naan

Method :

  1. Wash and clean mushrooms then cut into half. Then boil 2 cups of water in a saucepan and add chopped mushrooms. Boil it for 10 minutes and then strain it. Keep it aside.
  2. Remove stems from the spinach and wash thoroughly in running water. Blanch spinach in boiling water for 4 minutes. After 4 minutes add one small bunch of coriander leaves and boil for 2 minutes.
  3. Now transfer boiled spinach into ice-cold water to retain the green color. Keep it aside.
  4. Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
  5. Add green chilli, ginger, garlic and cook for 5 minutes on the medium-low flame. Then add chopped onions and sauté on a medium flame until translucent.
  6. Then add tomato with little salt and cook for 5 minutes (covered). Now switch off the gas and allow masala to cool down.
  7. Sauteing vegetables and tofu – Heat oil in the same pan and add masalas ( ingredients under Sauteing veggies masala). Then add boiled mushrooms, peas and cubes of tofu). Saute for 5 minutes on low heat. Then keep it aside.
  8. In a grinder add prepared tomato onion masala ( step 5 + step 6) with blanched spinach and coriander leaves. Add little water and make a smooth puree.
  9. In a sme pan add 2 tbsp of oil and add red chilli powder, coriander powder and soybean flour. saute on low heat with little water for 2 minutes.
  10. Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 2 minutes.
  11. Then add spinach and masala puree ( step 8). Mix well and add 2 tbsp of greek yogurt. Cook for 5 minutes on low heat.
  12. After 5 minutes add sauteed veggies (step 7) and tofu into curry. Allow to cook for another 5 minutes.
  13. Add one tbsp of ghee and its ready to serve.
Spinach Based Curry

Happy Gurpurab | Kada Prasad | Gurudwara Kada Prasad | Atte Ka Halwa | With Jaggery ( Gud)

The Purnima Tithi (Puranmashi) of the Kartik (Katak) month is a significant day because it marks the day of birth of Guru Nanak Dev Ji. One of the most celebrated Sikh gurus and the founder of Sikhism, Guru Nanak Dev Ji is highly revered by the Sikh community. Every year, his birth anniversary is widely celebrated as Guru Nanak Jayanti. Also known as Prakash Utsav or Guru Purab, it is one of the most auspicious occasions for the Sikh community.

Happy Gurpurab

The melodious strains of Gurbani (my morning starts with it ), Prabhat pheris, Prakash Utsav, langar, and the unforgettable yummy Kada prasad. It takes me back to a happy childhood, to festivals, to cold Chandigarh winters. If there is one fragrance that I always associate with this time of the year, it has to be the beautiful aroma of the atta (whole wheat flour) being roasted in Maa’s large Kadai. That is Atte ka halwa or Kada prasad – No fancy sweet dish can beat its taste and texture.

Kada Prasad

Kada parshad is a simple combination of four everyday ingredients that come together to become something so comforting and yet so celebratory. This delicious halwa is served as a Kada Prasad in all the Gurdwaras (Sikh Temple) worldwide. Rich in sugar and ghee, Kada prasad is immensely delicious and is undoubtedly difficult to resist on just one serving.

Gurudwara Kada Prasad

For making a perfect Kada Prasad one needs the perfect flour. In India, one can easily get coarsely ground wheat flour, made especially for Halwa and other sweet recipes. But here in the Netherlands, I had a difficult time finding it. So, over time I have made multiple attempts to come up with the perfect Kada Prashad. Now, I have come up with a perfect recipe that works every time.

With Jaggery ( Gud)

We need grainy texture wheat flour for this recipe. To get delightful texture in Kada Prasad, you need to crumble the whole wheat flour with some ghee and milk and keep it aside for 20 minutes. After that sift the mixture and use it in the recipe. In punjabi this process is called “Moin”. By adding jaggery this dessert becomes more nutritious and healthier. The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals. 

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Whole wheat flour ( atta) – 1 cup
Grated Jaggery – 1 cup
Water – 2 cups
Ghee – 1/2 cup + 2 tbsp
Milk – 2 tbsp

Method :

  1. Boil water in pan and add jaggery. Boil water until jaggery dissolves completely.
  2. Sieve the boiled jaggery water and keep it aside.
  3. In a large bowl, add whole wheat flour with 2 tbsp melted ghee and 2 tbsp milk to it.
  4. Mix with your hands and then rub the mixture between your palms for 2 minutes. This is to ensure that all ghee and milk is incorporated with whole wheat flour. This method ensures the grainy texture of whole wheat flour which we need for Kada Prasad.
  5. Then take a sifter and sift the mixture. If there’s any leftover which you are unable to sieve, pulse it in your spice grinder until you have a smooth powder and transfer to the same bowl.
  6. Heat ghee in a pan and add whole wheat flour ( step 5). Mix using a spatula and start roasting it. Stir continuously and keep roasting on medium heat. After roasting for around 6 to 7 minutes, it will become light and grainy.
  7. Now add jaggery water and mix it quickly (make sure there are no lumps).
  8. Cook for another minute on low flame, stirring continuously.
  9. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the pan.
  10. At last add 1 tbsp of ghee and mix well. Serve hot.
Atte Ka Halwa

Tofu Matar Bhurji | One Pot Recipe | Tofu Scrambled

Tofu is a soy-based food made from curdling soy milk and forming it into a solid block. Tofu is a good source of plant-based protein that can be used in all sorts of ways. It’s a great addition to vegetarian and vegan diets. Tofu is an incredibly versatile ingredient. When blended, it has a great texture – you can use it in a curry or pudding or even in Mithai (Indian sweets).

Tofu Matar Bhurji

Recipes with Tofu :

  1. Palak Mushroom Matar Curry
  2. Gulabi Tofu Kalakand
  3. Tofu Kalakand
  4. Tomato Beetroot Based Curry
  5. Tofu Spinach With Quaker Oats
  6. Tofu Black Pepper White Curry
  7. Broccoli Tofu Cashew Curry 
  8. Tofu Matar Masala
  9. Tofu Lababdar No Onion No Garlic
  10. Tofu in Yogurt Gravy | Dahi Wala Tofu Sabzi | Recipe with Greek Yogurt
  11. Kadai Tofu | Tofu Bell Pepper Curry
One Pot Recipe

While tofu has been on the world’s platter for a long time, Indians have much recently started to experiment with the versatile food. Since it has a subtle, neutral flavor, it can be used for both sweet as well as savory dishes. It also takes on different textures, from silky soft to crispy or golden fried – different textures of tofu are used for different cooking preparations.

Served with Whole Wheat Spinach Naan

Bhurji means scrambled in English. So, in this recipe, the simple scrambled tofu gets an Indian-style makeover with the addition of a few traditional spices. Sounds yum, right? This recipe takes less than 15 minutes to prepare and is a great option for breakfast, lunch, or even dinner. Serve this with tandoori naan is the best combination.

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Tofu – 375 gms (crumbled)
Frozen peas – 3/4 cup
Finely chopped onion – 2 big
Grated garlic  – 2 tbsp
Grated ginger – 1 inch
Finely chopped green chili – 1
Ghee – 2 tbsp
Cumin seeds- 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric – 1/2 tsp
Greek yogurt – 2 tbsp

Method :

  1. Add ghee in a pan and add cumin seeds till they turn aromatic.
  2. Then add chopped onions and cook till they turn translucent. Then add ginger, garlic and saute for 5 minutes on low heat.
  3. Add chopped green chilli and tomato. Saute till they turn soft and mushy.
  4. Add salt to taste, turmeric, red chilli powder with coriander powder. Mix and roast for 5 minutes on medium heat.
  5. Now add frozen peas and cook for 2-3 minutes. Then add crumbled tofu and mix gently.
  6. Add greek yogurt and cook for 5 minutes. Its ready to serve.
Tofu Scrambled

Milk Vanilla Cake With Cranberry | Baking With Dried Cranberry | Wok Baking

Whether you are celebrating a special occasion, having guests over for brunch, or entertaining a crowd – This cake is one of those recipes that are a must-have in your recipe box.

Milk Vanilla Cake With Cranberry

This Milk Vanilla Cake With Cranberry goes perfectly with a warm cup of tea or coffee. The star of this cake is – Dried Red Cranberries. Cranberries are a great way to add flavor and zing to your baking—a burst of flavor in every bite. They become colorful, ruby red gems in bread, muffins, cookies, and pancakes. 

Baking With Dried Cranberry

Unlike cooking, baking is more of a science that relies on the mix of certain ingredients in the right proportions to get the best results. The purpose of milk in baking is varied and may depend on what you’re baking. The purpose of milk in baking may depend on your recipe. In general, milk serves as a liquid to moisten your dry ingredients, dissolve sugar and activate the gluten and improve the texture of your baked good. Additionally, the protein in the milk improves the strength and structure of the muffin to improve the tenderness of the crumb.

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Ingredients :

Whole Wheat Flour – 1 & 1/2 cups + 1 tbsp

Dried cranberries – 1 & 1/2 cups

Milk – 1 cup

Sugar – 1/2 cup

Baking Soda – 1/2 tsp

Baking powder – 1 tsp

Refined Oil – 1/4 cup

A pinch of Himalayan pink salt

Method :

  1. In a bowl add dried red cranberries and mix with 1 tbsp of flour.
  2. Dry mixture: Shift whole wheat flour, baking powder and baking soda. Add himalayan pink salt and keep it aside.
  3. Wet mixture: In a grinder add sugar, milk, oil and mix until smooth.
  4. Mix dry and wet ingredients. Put prepared batter into a greased pan.
  5. Sprinkle dried red cranberries over prepared cake batter and with help of spatula press gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put the pan into the preheated wok and bake it for 1 hour.
  8. When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
  9. Allow cake to cool completely before slicing.
Baking With Whole Wheat Flour


  1. Baking time may vary.
  2. If cake batter looks dry, add 2- 4 tbsp of water or milk.
  3. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.

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.

Tea Time Cake

Happy Bhai Dooj | Carrot Burfi | Gajar ki Burfi | Carrot Fudge 

The five-day-long festivities of Diwali is celebrated with much pomp. The auspicious occasion of Bhai Dooj is also a part of these celebrations and is observed by Hindus after Narak Chaturdashi/Chhoti Diwali, Diwali and Govardhan Puja. It falls two days after Diwali and is also known as Bhau-Beej, Bhai Tika or Bhai Phonta. This festival celebrates the bond shared between brothers and sisters and is quite similar to Raksha Bandhan.

Happy Bhai Dooj

The sibling bond is so precious – something we often realise only when we cannot meet our siblings everyday. A beautiful account of what Bhai Dooj means to this sister who lives away from her siblings.

Carrot Burfi

To celebrate this day, sisters put a tilak on their brother’s forehead and pray for their safety, good health, and well-being. Brothers also pamper their sisters by giving them gifts.Bhai Dooj is the celebration of the brother-sister relationship. This auspicious day is celebrated all over India with great enthusiasm. Food is an important part of Bhai Dooj celebrations and adds to the excitement of the festival. 

Gajar ki Burfi

Carrot Burfi is a fusion twist to the traditional burfi recipe. Prepared with the goodness of fresh carrots, this makes for a perfect festive recipe. Carrot Burfi or Gajar Ki Barfi is a quick and easy-to-make, soft and melt-in-mouth Indian sweet or mithai recipe.

Carrot Fudge 

The recipe of carrot barfi is similar to the way gajar halwa is made. Here I have used milk powder and milk in the burfi. So obviously the recipe does not have condensed milk or khoya. Though you can use any recipe of gajar halwa and make the barfi. You just need to cook more than what we cook for gajar halwa, so that the sugar cooks more and the barfi sets after cooling.

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Carrots – 4 medium size
Ghee – 5 tbsp
Full Fat Milk – 2 cups
Sugar – 1/2 cup
Milk powder – 3/4 cup
Sliced pistachios and almonds for garnishing
Green cardamom powder – 1/2 tsp
A pinch of Salt

Method :

  1. Line a baking paper in a tray or greased ait with little oil or ghee.
  2. Wash, peel carrot and make coarse by using food processor. It yields up to 4 cups of coarse carrots.
  3. Heat ghee in a deep pan and add coarse carrots. Saute on medium heat for 5-8 minutes.
  4. Then add milk and cook on medium heat until the milk evaporates completely.
  5. Add milk powder, sugar with salt and cardamom powder. Simmer until it thickens. It takes about 10 minutes.
  6. Pour the mixture into a greased tray and garnish with sliced pistachios and almonds.
  7. Let it rest for 3 hours in a refrigerator before slicing.
  8. After 3 hours, cut burfi into desired shape.

Gulabi Tofu Kalakand | Indian Sweet with Rose Flavor | Made With Beetroot & Roohafza | No Ghee No Oil Sweet Recipe

With Diwali around the corner, the festivities are in full swing with people buying gifts, clothes, home decor items and what not. No festival is complete without sweets so how can the biggest Indian festival be celebrated without a lot of mithai.

Diwali Celebrations

Ditch buying sweets from the market and add a homemade touch to your Diwali party by making mithai yourself. Many Indian desserts are served as both a religious offering and celebratory dessert. Like any festive holiday, celebrating Diwali also means having friends and family over and indulging in food, glorious food.

Gulabi Tofu Kalakand

I personally like giving some of my much loved Indian flavors a twist, like making kalakand with tofu. This Diwali I made kalakand with tofu but with little twist.

Indian Sweet with Rose Flavor

Kalakand is a traditional Indian milk cake with a slightly grainy texture that simply melts in your mouth. This recipe for Gulabi Tofu Kalakand is super quick and easy. This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor of rose because of Roohafza.

Made With Beetroot & Roohafza

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. This time I wanted to try beetroot with kalakand and it came out very well.

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Ingredients :
Crumbled tofu – 400 gms or 1 & 1/2 cups
Milk – 2 cups
Beetroot – 1 small size
Roohafza – 1/4 cup
Full fat milk powder – 1 & 1/2 cups
Sugar – 1/2 cup
Chopped pistachios & sliced almonds for garnishing
Cardamom powder – 1/2 tsp
A pinch of salt

Method :

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes. Make a puree (1/4 cup ) without adding water.
  2. Line a tray with butter paper and keep it aside.
  3. Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
  4. Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
  5. Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
  6. Then add sugar, beetroot puree, roohafza and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder with a pinch of salt and mix it well.
  7. Pour the mixture into a greased tray and let it set.
  8. Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
  9. Now cut into desired shape.
No Ghee No Oil Sweet Recipe

Diwali Special | Chivda Recipe | Poha Chivda | Sweet Savory Mixture

Chivda is a classic treat that is often enjoyed during Diwali. There are so many unique ways to prepare these snacks for any and all celebrations, and they are known by several other names like farsan and namkeen. It is a delicious snack mix made with flattened rice (poha), spices, dry fruit and nuts, plus hints of salt and sugar. The result is a crunchy, crispy treat with a delightful combination of salty and sweet flavors.

Chivda Recipe | Poha Chivda

Chivda is basically a trail mix. A mix of different ingredients and spices, where the main ingredient can differ. The main ingredient changes, like cornflakes in chivda or Sabudana in Sabudana Chivda or Oats in this Oats Chivda, etc. Poha Chivda too is done in multiple ways and the main difference at times is the way the poha is cooked. Many like to fry it and use it in the mix. To make it healthier and to avoid all that oil, I simply roast it. It taste delicious and I bet you will definitely be craving for more.  I love this Roasted Poha chivda so much. It comes in handy for your tea time snack and so easy to make and bursting with flavors. 

Sweet Savory Mixture

This chivda is very versatile as there is no rigid proportion or combination to be followed. It stays crispy for a month if stored in an airtight container. You can send it to school for a short break or serve it as an after school or between play hunger chaser.

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Ingredients :

For Namkeen :
Thin poha – 2 cups
Peanuts – 1/2 cup
Roasted chana daal – 1/4 cup
Cashews – 1/4 cup
Pumpkin seeds – 1/4 cup
Raisins – 1/4 cup
Coconut flakes – 1/2 cup
Sliced almonds – 1/4 cup
Curry leaves – 10
Chopped green chilli – 2
Olive oil – 2 tbsp

Spices :
Turmeric – 1/2 tsp
Roasted cumin powder – 1 tsp
Roasted fennel powder – 1 tbsp
Red chilli powder – 1/2 tsp
Hing – 1/4 tsp
Amchur powder – 1/2 tsp
Powdered sugar – 3 tbsp
Black salt – 1/4 tsp
Salt to taste

Method :

  1. Dry roast poha on low heat until crisp. Keep it aside and add roasted chana dal (store bought).
  2. Now dry roast peanuts till golden and crisp. Keep it aside
  3. Dry roast cashews, pumpkin seeds for 2-3 minutes on slow heat while continuously stirring it. Keep it aside
  4. In a pan take about 1 tbsp oil and roast raisins,sliced almonds and coconut flakes.
  5. Make spices mix combing all spices (mentioned above except hing).
  6. Now in the same pan add 1 tbsp oil and curry leaves followed by green chilli. Fry them until crisp.
  7. Then add hing with spice powder mix (except powdered sugar) and roast them for a minute.
  8. Now add roasted poha & seeds. Mix them well for 2 minutes on medium flame.
  9. Switch off the gas and add powdered white sugar. Mix well.
  10. Allow it to cool properly and then store it in an airtight container.
Diwali Special

Pumpkin Vermicelli Kheer | Festive Sweet | Pudding Recipe

Vegetables available in abundance in this season are made use of the most, benefiting not only the consumer, but also the farmers who grow them. Fresh and seasonal produce is like nectar to the body. One such vegetable is Pumpkin. Did you know, a cup of cooked, mashed pumpkin provides more than 200% of daily required vitamin A.

Pumpkin Vermicelli Kheer

A fiber-rich vegetable, it can keep you fuller for longer with fewer calories ingested. A cup of cooked mashed pumpkin also provides more potassium than banana, which is beneficial for our muscles and balancing our blood pressure, for someone on a normal diet.

Festive Sweet

Pumpkins can be seen everywhere in the market at the moment, at its best quality and also price. The beautiful looking pile of sweet pumpkins piled up, beckoned me at the store. I simply had to get them and make the most of them. Recently in my blog I shared recipes with PUMPKIN – Pumpkin jam, Eggless Whole Wheat Pumpkin Raisins Cake, Pumpkin Kala Chana Gravy , Pumpkin Rava Halwa , Pumpkin Poori, Pumpkin Coconut Fudge , Pumpkin Jaggery Halwa, Pumpkin Tomato Soup .

Kheer (kheeripayeshpayasam or phirni) is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts. It is typically served as a Dessert.

Pudding Recipe

Seviyan kheer also known as vermicelli kheer is a must at any festival. This creamy seviyan kheer is a North Indian sweet made with wheat vermicelli, milk, sugar, dry fruits and flavored with spices. This incredibly easy recipe of semiya kheer comes together in 20 minutes and makes for an excellent dessert or sweet that can be eaten as Meetha or Dessert.

Vegetable Dessert

Traditionally, in seviyan kheer, we only add cardamom powder. But in this recipe, I have used cinnamon stick. It is optional and can be skipped. For the semiya aka vermicelli, I have used whole wheat thin vermicelli. As far as nuts and dry fruits are concerned you can add your choice of nuts and dry fruits. I garnished with sliced pistachios & golden chocolate balls.

Festive Mithai

This Pumpkin Vermicelli Kheer  is a twist to the traditional Vermicelli Kheer. The addition of steamed pumpkin puree gives a beautiful color and a healthy touch to this kheer.

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Pumpkin – 300 gms (deseeded, peeled and cubed)
Thin vermicelli – 1 cup
Milk – 4 cups
Sugar – 1/2 cup
Cinnamon stick – 1 inch
Sliced pistachios & golden chocolate balls for garnishing
Ghee – 2 tbsp
A pinch of salt

Method :

  1. Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces.
  2. Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
  3. Now mashed steam pumpkin with the help of fork or potato masher. You should have 1 cup pumpkin puree.
  4. Heat ghee on medium heat in a pan. Continue to stir and roast vermicelli until it turns golden brown.
  5. Now add milk, cinnamon stick and let it boil.
  6. Cook for 10 minutes on low flame (don’t over).
  7. In a another pan add steamed puree pumpkin with 1/2 cup of sugar.
  8. Cook mixture for 5 minutes on low heat till sugar dissolve completely.
  9. Add this prepared pumpkin sugar mixture with prepared kheer with milk.
  10. Cook for 10 minutes and then garnish with chopped dry fruits (discard cinnamon stick before serving)
  11. Serve hot or cold :).


You can use Cinnamon powder (1/4 tsp) as well.

Kaddu Ki Kheer

Pumpkin Tomato Soup | Autumn Soup Bowl | Veggies Soup

A bowl of warming soup is the best comfort food on a cold day. Pumpkin, and tomato combine to make a healthy and colorful soup, which I especially enjoy during the fall. What I love about this soup is that it’s a breeze to throw together and has a velvety texture without the need for heavy cream.

Pumpkin Tomato Soup

Pumpkin is loaded with vitamin A, which is thought to be great for eye health, the antioxidant beta carotene, which may help to prevent cancer, and potassium, to help with muscle recovery after a workout. Paired with tomatoes, which are a great source of vitamin C, iron, and lycopene, which might reduce your risk for heart disease, this soup is a healthy addition to any meal.

Autumn Soup Bowl

As an added bonus, you can always use any leftovers as a dip or pasta sauce. This is exactly the type of recipe I’m going for this fall. I just love feeling cozy and warm, and this creamy pumpkin tomato soup fits that vibe. What I also love about the recipe is that it’s perfect for that late summer to early fall transition, and utilizes a summer staple like tomatoes in a way that’s still cozy for chilly fall nights. 

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Pumpkin – 300 gms (deseeded, peeled and cubed)
Roughly chopped tomato – 1
Water – 2 cups
Sliced white onion – 1
Sliced garlic – 2
Olive oil – 1 tbsp
One bay leaf
One green chilli chopped
Few black pepper
Himalayan pink salt to taste
Greek yogurt or cream & roasted pumpkin seeds for garnishing

Method :

  1. Heat olive oil in a pressure cooker and add sliced onions. Cook till translucent.
  2. Then add sliced garlic, bay leaf and black pepper. Saute for 4 minutes.
  3. Add pumpkin and saute for 4 minutes. Then add chopped tomato, green chilli and salt to taste.
  4. Mix well and saute for 3 minutes on medium high heat.
  5. Add 2 cups of water and pressure cook for 1 whistle.
  6. Allow to cool down the pressure cooker completely. Sieve through water from veggies.
  7. Take the pressure cooked vegetables into a blender and blend to smooth paste.
  8. Transfer puree soup and sieved boil water in a same pressure cooker allow to boil till thickens (approx 8 minutes).
  9. Pour the prepared pumpkin soup into bowl and garnish with roasted pumpkin seeds with a tbsp of cream. alternatively use greek yogurt if you are diet conscious.
Veggies Soup

Pumpkin Jaggery Halwa | Dessert with Vegetable | Sugarless Dessert | Vegan Dessert

Pumpkin Halwa or Kaddu Ka halwa is a North Indian dessert which is typically cooked during the festivals or fasting days. This halwa is very simple to make. Even pumpkin haters will love this halwa as it is almost impossible for anyone to guess that the halwa is made from pumpkin. An addition of jaggery to this halwa can be altered depending on the sweetness of the pumpkin. If your kids or any family member does not like pumpkin, make this yummy halwa and serve. They will surely love it.

Pumpkin Jaggery Halwa

Did you know – Pumpkins are a powerhouse of nutrition. They promote eye health as they are rich in vitamin A, lower blood pressure, promote heart health and boost immunity. Add pumpkin to your diet and reap the health benefits.

Dessert with Vegetable

Every year with the advent of winter, we see jaggery taking over the market. And why not ? Jaggery has this magical property to keep your body warm from within. We all know that “Gur” is a nutritious and healthy alternative to sugar. Gur or jaggery gives it a unique flavour and is known to be super-healthy for your body.

Sugarless Dessert

This natural-sweetener is known to provide relief from the pollution and the side effects of toxic air. It cleanses the system from within and with its anti-allergic properties, gur or jaggery can provide relief from all types of respiratory diseases.

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Ingredients :
Grated pumpkin – 1 medium size (1 & 1/2 cups)
Grated jaggery – 1/2 cup
Ghee – 4 tbsp
Fennel seeds – 1/2 tbsp
A pinch of salt

Method :

  1. Heat ghee (3 tbsp) in a nonstick deep kadhai and add grated pumpkin. Cook till all the water dries up on a low flame for 5-8 minutes.
  2. Then add grated jaggery and then lower the flame.
  3. Cook the mixture on a low flame and keep on stirring in between.
  4. Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
  5. Then finally add fennel seeds, salt and ghee (1 tbsp). Mix it well and serve.
Jaggery or Gur

Happy Dussehra | Pumpkin Coconut Fudge | Kaddu Nariyal Ki Burfi | Vegetable Sweet Recipe

People across India celebrates Dussehra today (on October 15, 2021). Also called Vijayadashami, it calls an end to the nine-day-long Navratri celebrations. While North India celebrates Dussehra with Ravan Dahan, Bengalis mark this day with visarjan of the idol of Goddess Durga. While the mode of Dussehra celebration remains unique to each region of the country, what remains common for all food. 

Happy Dussehra

No festival seems complete without some sweets to indulge in. Festive season calls for dessert and sweets to keep the holiday mood going. This  fudge is an easy to make Indian sweet with a twist of pumpkin that makes it unique. Palate is immediately curious about the source of distinct essence and flavor in this burfi or fudge. This fudge can be stored for up to 2 weeks in the refrigerator.

Pumpkin Coconut Fudge

Veggies like pumpkin and bottle gourd can make wonderful sweets. Pumpkin, sweet potato, zucchini and bottle gourd are cooked to make wonderful sweets like halwa or burfi. These sweets need less sugar and are unique too. These are root vegetables and also allowed during fasting. So if you are bored of making curry try this sweet recipe.

Kaddu Nariyal Ki Burfi

For this recipe you will need only few basic ingredients that are easily available in most household kitchens or can be easily found in local grocery store.  Enjoy the pleasure of making and sharing your own homemade dessert with pride.

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Ingredients :
Pumpkin – 300 gms (deseeded, peeled and cubed)
Milk – 3/4 cup
Full fat milk powder – 1/2 cup
Desiccated coconut powder – 1/2 cup
Sugar – 1/4 cup
Chopped pistachios & toasted coconut slices for garnishing – 2 tbsp each
Ghee – 3 tbsp
Cardamom powder – 1/2 tsp
A pinch of Himalayan pink salt


  1. Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces.
  2. Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
  3. Now mashed steam pumpkin with the help of fork or potato masher. You should have 1 cup pumpkin puree.
  4. Line a tray with butter paper and keep it aside.
  5. Heat ghee (2 tbsp) in a nonstick deep pan and add mashed steam pumpkin. Cook till on a low flame for 5-8 minutes.
  6. Then add full-fat milk bring the whole mixture to a boil and then lower the flame.
  7. Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add milk powder, dessicated coconut, and sugar.
  8. Mix well and stir continuously. Cook it till the mixture reaches the consistency of making a burfi. Add a pinch of salt, cardamom powder and little ghee(1 tbsp).
  9. Pour the mixture into a greased tray and garnish with sliced pistachios and sliced coconut flakes.
  10. Let it rest for 2 hours in a refrigerator before slicing. Now cut burfi into desired shape.
Vegetable Sweet Recipe