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.

Like , Comment , Share & Subscribe

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

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

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

Happy Father’s Day

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

No sugar super healthy treat – Dates Prunes Banana Cake

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

Chocolate Oats Dates Prunes Brownies

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

Like , Comment , Share & Subscribe

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

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

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

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

Beautiful Handmade Key Chain Made By Reyansh

Method :

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

Tips:

  1. Adjust dates & prunes quantity according to your taste.
  2. Baking time may vary.
  3. If batter looks dry, add 1/8 cup of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Healthy Treat
HOW TO BAKE THE CAKE IN KADAI (WOK)

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

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

Kadai Cake

Tuesday Tip | How to make Green Cardamom Powder? | Homemade Elaichi Powder

Popularly known as “Elaichi” in Hindi, “Aelakka” in Malayalam, “Elakkai” in Tamil, “Yelakulu” in Telugu, “Yalakki” in Kannada, “Ilaychi” in Gujarati, “Hrdaya roga” in Nepali and “Huba alhal” in Arabic – Cardamom is a spice made from the seeds of several plants belonging to the family Zingiberaceae.

Elaichi or Green Cardamom

Called the Queen of Spices, cardamom is the world’s third most expensive spice – surpassed only by saffron and vanilla. It is one of the most common wholes spices which is found in every Indian household especially in my favorite adrak elaichi chai. 

The Queen of Spices

Green cardamom is a spice with an intense, slightly sweet flavor and used in both sweet and savory recipes. The seeds are recognized by their small pods. They are spindle-shaped with an outer shell and inner seeds. The outer shell is thin and papery and the seeds are small and black.

Grounded Green Cardamom

It is very easy to make the green cardamom powder at home. Each green cardamom pod contains a row of small black seeds that are removed and ground to powder. You don’t need to discard the skin (pods) and even though they cannot be used as a spice because they are extremely fibrous, but you can use them while making powder.

Homemade Cardamom Powder

If you talk about health benefits. Cardamom is a great source of vitamin A, vitamin C, iron, and potassium. Cardamom is in the same family as ginger and turmeric, which are all great at balancing digestion, combating nausea, and fighting motion sickness. Some people even chew on the pods like gum because of their minty flavor.

Beautiful hot stone crayons art recently done by me

How to make Green Cardamom Powder ?

Heat the pan nicely and add the cardamom, no need to roast for a long time. Toast 1/2 cup of cardamom pods in a dry skillet over medium heat for 2 or 4 minutes, shaking the pan occasionally, if you really want to intensify the flavor.

Roasting

Then allow roasted cardamom to cool down completely then transfer to a dry grinder.

Prep for grinding

Store in an airtight container in a dry and cool place.

Green cardamom powder

You can make it in bulk. A small amount of it can be stored in a bottle for daily use and the rest can be kept in a refrigerator. It is best used within three months.

Decorated with hot stone crayons art recently done by me

Tuesday Tip | How to make Homemade Oats Flour ? | Homemade Oats Flour

Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. Oats are hailed as one of the easiest to use ingredients.

Homemade Oats Flour

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

All About Oats

There’s no more efficient of a way to add oats to your breakfast smoothie for a delicious and nutritious start to your day. You can also bake cakes with oats flour. You can replace oats flour with whole wheat or all-purpose flour in baking. Recently, I baked amazing, super delicious Oats Chocolate Brownies with the combination of Old Fashioned Oats and Quick Cooking Oats.

Easy & Quick Oats Flour

Types of Oats – Quick cooking oats and Old fashioned oats

Quick cooking oats are rolled oats that have been coarsely chopped. Breaking them down into smaller pieces enables them to cook more quickly. They are the saving grace of a hectic, time-crunched morning, they’re also more processed. 

Quick Cooking Oats

Old fashioned oats are rolled whole-grain oat kernels. In quick cooking oats, on the other hand, the oat kernel is first cut into smaller pieces before being rolled. This makes it much easier for quick oats to absorb water than an old fashioned oat. You can visibly see the size difference.

Old Fashioned Oats
Like , Comment , Share & Subscribe

How to make Homemade Oats Flour :

Oat flour is the simplest flour to make at home, quick cooking or old fashioned oats and your high speed blender or food processor. Its done !!!!

You will need –

Oats – 1 cup ( Old Fashioned Oats, Quick Cooking Oats. You can choose any one)

Grinding Oats

Method :

  1. To make a oats flour, dry roast the oats on a slow flame till it turns crisp for 2 minutes. The oat flakes are toasted to remove moisture and make the oats shelf stable.
  2. Stir frequently and avoid burning the oats as it can give a very off taste.
  3. Transfer roasted oats to another plate and let it cool completely.
  4. Now blend in a grinder into a fine powder.
Oats Flour Ready

How to store Oats Flour?
Keep it in a cool, dry place in an airtight container. Oats flour lasts for about 4 months in the cabinet and 6 months in the refrigerator.

Oats Flour

Kiwi Jam | No Preservative Fruit Jam

Kiwi has high levels of Vitamin C as well as Vitamins A, B1, B2, B3 and E. It’s also rich in Calcium, Iron, and Potassium and an excellent source of anti-oxidants and fiber. Kiwi Jam is an easy way to enjoy Kiwi all year round.

IMG_5468 (1)
Kiwi Jam

Making your own Kiwi Jam is super easy. You can use this sweet and tangy flavored jam as a spread on bread or paratha for your kids’ lunch box or a quick tasty snack. Try this easy recipe!

IMG_5475 (1)
Kiwi Jam

Kiwi Jam – No Preservative Fruit Jam

Ingredients:
Kiwi – 8 ( when boiled and mashed yields 3 cups )
Sugar – 1 & 1/2 cups
Juice of One Lemon

Method :

  1. Scooped out the kiwi pulp and cut into cubes.
  2. Put kiwi cubes into a deep saucepan and boil for 10 minutes on the low medium flame with 1/2 cup of water.
  3. After 10 minutes switch off the flame and let it cool completely before grinding.
  4. Now grind boiled kiwi pulp in the food processor (with dough chopper ).
  5. Put ground kiwi and sugar in a saucepan. Let it boiled over medium heat until thick.
  6. Once jam starts to thickens switch off the flame. Add lemon juice and mix well for a minute.
  7. Allow jam to cool down. Store Kiwi Jam in a clean and dry glass jar. Enjoy ….
IMG_5482 (1)
Homemade Spread

Tips :

  • Don’t grind kiwi in the blender else kiwi seeds will grind along with the pulp.
  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
  • Allow jam to cool completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
IMG_5478.JPG
Delicious Spread

Homemade Pineapple Chunky Jam | No Preservatives No Artificial Color

Pineapple Chunky Jam is the perfect, nutritious, sweet spread to rejuvenate your drowsy mornings or your strenuous afternoons. Pineapple Chunky Jam is great on bread, French toast, crepes, sandwiches, cookies, and tarts ……. Enjoy.

IMG_5266 (1)
Pineapple Jam

Homemade Pineapple Chunky Jam – No Preservatives

Ingredients:
Pineapple  – 1 medium
Water – 1/4 cup
Sugar – 3/4 cup
Juice of one lemon

Method:

  1. Peel and cut pineapple into cubes.
  2. Cut half the pineapple into cubes and add into a grinder. Grind it until smooth. Grate the remaining half of the pineapple. It yields 2 cups of puree and 1 cup of grated pineapple.
  3. Put both puree and grated pineapple in a deep saucepan with 1/4 cup of water. Cook over medium-low heat for 10 minutes until pineapple is soft.
  4. Now add sugar and cook on low flame for 15- 20 minutes until the mixture has thickened.
  5. Once jam starts to thickens switch off the flame and then mix lemon juice.
IMG_5264.JPG
Fruit Jam

Tips:

  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
  • Allow to cool down completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
IMG_5262.JPG
No Artificial Coloring, Preserving

Beetroot Apple Jam | Vegetable Fruit Relish

Beetroot Apple Jam is a combination of vegetable and fruit. Homemade, preservatives free, pectin free jam recipe with Apple and Beetroots. I love making jams and that justifies the number of jam recipes in this blog. This apple beetroot jam recipe is a tasty with a combination of apples and beets. Do give a try and am sure you will not go in for store bought ones.

It is very easy to make and it tastes delicious. Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells.

Healthy Jam

Ingredients:
Apple – 2 medium size
Beetroot – 1 medium
Sugar –  3/4 cup
Water – 1/4 cup
Juice of one lemon

Method:

  1. Wash apple and beetroot. Cut them into small cubes.
  2. Heat a non-stick deep pan and add chopped apple, beetroot with 1/4 cup of water.
  3. Cook in low flame for 10 minutes (covered).
  4. Switch off the flame and allow to cool down completely.
  5. Put boiled apple, beetroot grinder and make a smooth puree. It yields 2 & 1/2 cups of puree.
  6. Now add sugar and cook on medium-low flame for 10 minutes.
  7. Once jam starts to thickens switch off the flame and add lemon juice. Mix it well and cook for a minute.
  8. Allow jam to cool down completely. Then store in sterilized glass jar.
  9. Enjoy jam with hot parathas or with vanilla ice cream.
Beetroot Apple Jam

Tips :

  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
  • Allow to cool down completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
Homemade Jam

Amchur Gur Chutney (Dry Mango Powder Jaggery Dip) | Ready in 10 minutes

Amchur Jaggery Chutney is a sweet and tangy chutney made from dry mango powder, jaggery with some Indian spices. This chutney is largely used for the preparation of Indian chaats. Dry mango chutney is most popular in North India and is generally prepared for all festivals and family functions. The dry mango chutney is simple to prepare and with few ingredients. This chutney has a long shelf-life and can be preserved in an air-tight jar for 6 months.

Sweet Sour Dip

Ingredients:
Amchur powder – 4 tbsp
Powdered Gur or Jaggery – 1 cup
Water – 2 cups
Crushed Cashews – 1/4 cup

Spices:
Roasted cumin powder – 1 tsp
Garam masala – 1/2 tsp
Black pepper powder – 1/2 tsp
Red chili powder – 1/2 tsp
Roasted Fennel Powder – 1/4 tsp
Black salt – 1/2 tsp
Salt – 1/2 tsp

Method:

  1. Dissolve the amchur in a 1/2 cup of water and mix well.
  2. Heat a deep saucepan and put dissolved amchur mixture with remaining 1 & 1/2 cups of water. Mix them well.
  3. Let it boil for 5 minutes on medium flame. Now add gur and mix till to dissolve.
  4. Take 1/4 cup of prepared amchur gur mixture in small bowl and add all spices. Mix them well.
  5. Put prepared spices mixture and crushed cashews back into the saucepan.
  6. Cook the chutney on low flame till to right and little thick consistency.
Easy & Quick Chutney

Tips:

  • You can also make this chutney with brown sugar or white sugar.
  • Keep aside to cool and store in a glass jar.
  • This stays good in the fridge for 6 months.
  • Don’t overcook chutney. It will be thick when cools down.
  • You can add any dry fruits of your choice.
Ready in 10 minutes