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

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


  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

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

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

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

Boiled Mandarin Carrot Cake

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

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

Easter Tea Time Cake


  1. Boil Mandarin (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 2 cups of water and orange. Boil it for 60 minutes covered in low flame.
  2. After boiling allow Mandarin to cool down completely. Then remove its pulp and remove pith from the skin.
  3. Dry mixture: Sieve flour, baking powder, baking soda, Add salt and keep it aside.
  4. Wet mixture: In a grinder mix sugar, oil, cold milk, bolide mandarin with skin and pulp), vanilla custard powder, and grind into a smooth batter.
  5. Toss soaked dried red cranberries and chopped dried apricot with 1 tbsp of whole wheat flour. Keep them aside.
  6. Mix tossed dried red cranberries, chopped dried apricot, grated carrot with dry and wet mixtures. Mix them well.
  7. Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
  8. Put the cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
No Oven Cake


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

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.

Broccoli Carrot Cutlets with Oats | Healthy Tea Time Snack | Vegetable Cutlets

Broccoli Carrot Oats Cutlets is a healthy, tasty, and soft yet crunchy cutlets made with broccoli, carrot, and oats for a perfect tea time snack. Serve it with kiwi coriander chutney and adrak elaichi wali chai or as an appetizer for your dinner parties or it can be a great afternoon snack for kids or can even be packed in lunch boxes.

Broccoli Carrot Oats Cutlets

These yummy cutlets are tossed cutlets with flax seeds. Flax seeds bring that missing crunch and make it tastier. You can stuff cutlets with little cheese piece or chopped roasted peanuts, cashew, or raisins for extra crunch. I made little bit changes to make cutlets healthier. Instead of deep-frying, I roasted on tawa with little oil.

I roasted on tawa with little oil.

Oats are packed with nutrients like healthy carbs and fiber. One of the most unique and unusual ways of using oats within the kitchen is as a binder for when you are making aloo tikki or cutlets.

Healthy Tea Time Snack

Once the oats are exposed to moisture, they create a binding power to vegetables and spices. The oats also help set the cutlets as they bake, making for a more tender and less crumbly patty. Replacing cornstarch or maida with oats gives you a healthy option.

Vegetable Cutlets

This step is completely optional, but I love to have plain yogurt which adds the creamy flavor it adds to this snack. It also settles the heat from the chutneys and gives it a nice taste altogether.

Serve Greek Yogurt

Broccoli Carrot Cutlets with Oats | Healthy Tea Time Snack

Broccoli is one of my favorite veggies. Broccoli Carrot Cutlets is a great way to incorporate veggies into your diet.

Tea Time Cake


For Cutlets
Florets of two Broccoli (medium size)
Carrots – 3
Quick oats – 2 cups
Finely chopped green chili – 1
Flax seeds – 1/4 cup each
Oil for roasting

Roasted cumin powder – 1 tbsp
Red chili powder – 1/2 tsp
Chaat masala – 1/2 tsp
Red chilli flakes – 1 tbsp
Himalayan pink salt to taste

Serve Cutlets With : Greek Yogurt – 2 cups ( Well beaten), Kiwi coriander chutney

Broccoli Carrot Cutlets with Oats


For Cutlets :

  1. Bring water to boil with a little salt. Add the washed and cleaned broccoli florets. Let it remain in water for 2-3 minutes. Drain the water completely, pat it dry.
  2. Mince boiled broccoli along with chopped carrots in a food processor .
  3. In a bowl, mix together minced broccoli, carrots with oats, chopped green chilli and spices. Mix all ingredients well.
  4. Keep the prepared mixture in the refrigerator for 30 minutes (covered).
  5. After 30 minutes take out prepared cutlet mixture. Take some lemon size portion and make cutlets. Coat them flax seeds.
  6. Heat little oil in pan and place cutlets in a pan. Shallow fry till both sides are golden brown and crisp.
Healthy Veggies Cutlets

Place 3 prepared cutlets on a plate. Pour 5 tbsp of yogurt on the cutlets. Top with a few teaspoons of chutney as required. Garnish with flax seeds. Serve immediately.

Veggies With Oats

Janmashtami Sweet Dish | Sweet Saturday Surprise | Beetroot Carrot Halwa | Vegetable Dessert | Beetroot Carrot Pudding

Amazing combination of two vegetables – Beetroot and Carrot. Beetroot Carrot Halwa is a perfect dessert to be served after a perfect Sunday brunch. It is a colorful and tasty dessert with all of the goodness of both the vegetables. Made with grated beetroot simmered in milk, sugar, spiced with green cardamom, and finished with pistachios.

Janmashtami Sweet Dish

Indian festivals are incomplete without sweets. As now Janmashtami is close, so I thought sharing some sweets recipes. Shri Krishna Janmashtami is celebrated all over India to mark the Birth Anniversary of Lord Krishna. This year it will be celebrated on 11 th August. All temples will be decorated with lights and flowers and at midnight, Krishna Janm” will be celebrated in most temples and houses.

Sweet Saturday Surprise

Several sweet and savory items are prepared in each home for Janmashtami celebrations. Dhaniya ki panjiri, Sabudana khichdi, and Vrat Wale Aloo, and many more delicious recipes are made. Most Krishna devotees fast on Janmashtami and do only falahaar.

Beetroot Carrot Halwa

When it comes to beets, opinions are fiercely divided. Some people love them, and others will tell you that beets taste like dirt or like candy. But I love to add beetroots almost in everything – Cakes, Dips, Rava Halwa, Juice, even in dhoklas, jam, smoothie, in poha. Most commonly beetroot used in my home is in paratha. Recently I shared Beetroot Kadhi recipe, my son and husband loved it.

Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells. Whereas, Carrots Are rich in vitamin A, Vitamin C, Vitamin K, Vitamin B8, potassium, iron, copper, and manganese. Most of the benefits of Carrots can be attributed to their beta-carotene and fiber content. This root vegetable is also a good source of antioxidant agents. They are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

Vegetable Dessert

Beetroot Carrot Halwa – Vegetable Dessert

This Halwa is a perfect sweet to be served hot after weekend brunch. Adding beets to carrot halwa not only gave beautiful color to halwa but also made it more delicious and healthy.

My Favorite Dessert

Ingredients :

Grated Beetroot – 1 cup ( 2 medium-sized beetroots)

Grated Carrot – 1 cup ( 3 medium-sized carrots )

Ghee – 1/4 cup + 2 tsp

Full fat milk – 1 liter

Sugar – 1/2 cup

Homemade Green Cardamom Powder – 1 tsp

Sliced pistachios – 1/4 cup

Himalayan pink salt a pinch

Healthy Vegetable Dessert

Method :

  1. Heat ghee in a non-stick deep pan and add grated carrot, beetroot. Saute on low flame for 5-8 minutes.
  2. Then add milk and cook on medium heat until the milk evaporates completely.
  3. Add sugar and simmer until it thickens. It takes about 5-8 minutes.
  4. Now add sliced pistachios and green cardamom powder with 1 tsp of ghee, a pinch of salt and mix them well.
  5. Serve hot.
Quick & Delicious Dessert

Tips :

  • You can use a pressure cooker as it is easy and faster to prepare or you can microwave for 10 minutes (covered).
  • Increase or decrease sugar according to your taste.
Festival Dessert

Sunshine Smoothie | Three Ingredients Beverage | No Sugar Smoothie | Vegetable Fruit Smoothie

A pop of sunshine color to your healthy diet with this bright orange smoothie. Made with sweet peaches and tangy fresh orange juice deliver a burst of antioxidants to help you feel great from the inside out. Fiber-rich carrot has a stronger flavor, vibrant color, and hint of sweetness that makes this smoothie perfect summer drink.

Sunshine Smoothie

These three ingredients of smoothie are the best way to enjoy fruits and vegetables together. Sweet and fresh carrots are one of the best vegetables to enjoy during summer. Fresh carrots and freshly squeezed orange juice with peach in this smoothie are unique and outstanding. It has the right balance of sweetness of carrots and tanginess of orange juice.

Three Ingredients Beverage

The bonus of this drink I made this drink with freshly squeezed orange juice so NO SUGAR added. I chilled orange juice in the refrigerator for half an hour before serving.

Fresh Orange Juice

Orange is known to have several health benefits and is among the most popular fruits around the world. You can have Orange as a snack and also a major recipe ingredient in many dishes. Nowadays orange juice is an integral part of a healthy breakfast. Oranges are also a good source of fiber, vitamin B, vitamin A, calcium, and potassium.

Vegetable Fruit Smoothie

Sunshine Smoothie | Three Ingredients Beverage | No Sugar Smoothie | Vegetable Fruit Smoothie

I love this smoothie as it is a no-sugar snack. Even my son drank it right up and it’s a great way to get a serving of fruit and vegetable.

No Sugar Summer Drink

Ingredients :
Fresh orange juice – 2 cups (Juice of 8 oranges)
Chopped peach – 1 cup ( 5 peaches)
Chopped carrot – 1 cup ( 2 medium size )

Fresh Orange

Method :

  1. In a blender add chopped peaches, carrots with 1/2 cup fresh orange juice.
  2. Blend everything until smooth.
  3. Then add the remaining 1/2 cup of orange juice and blend it again.
  4. Use a mesh strainer to strain smoothie into a container.
  5. Pour smoothie into a glass and garnish with an orange slice or with peach.
  6. Enjoy delicious and quick smoothies.
Sunshine Summer No Sugar Drink