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.

Like, Comment, Share & Subscribe

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.
Like, Comment, Share & Subscribe

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.


Like, Comment, Share & Subscribe

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.

Mixed Berries Chia Seeds Jam | No Sugar Spread

Not only are berries bursting with flavor, with vitamin C and phytochemicals, which may deactivate potential carcinogens. And be glad for what berries are not full of: they are fat-free, low in sodium and nearly calorie-free.

Chia seeds jam

Berries also have higher amounts of fiber compared to other fruits, and eating these can make for a healthier digestive system, help regulate bowel movements, provide a shield with regards to immune function and response to inflammation, and may decrease your risk of chronic diseases. Sprinkle any of these berries on top of your oatmeal, pancakes, toast, yogurt, or ice cream.

Super fresh berries

This easy mixed berry chia jam is a healthy condiment to have on hand for upping the deliciousness of your breakfast, dessert and snacks. A nutritious sweet spread that’s gluten free, dairy free and refined sugar free. This homemade mixed berry chia jam is best replacement as compare to the store bought jam. You lose all the piles of sugar, preservatives and potentially other chemical agents like thickeners. You add the omega-3, fibre and protein-rich goodness of chia seeds. And as an added bonus, it’s SO easy to make.

Like, Comment, Share & Subscribe

Ingredients:
Chopped strawberries -2 cups
Blueberries – 1 cup
Raspberries – 1 cup
Blackberries – 1 cup
Chia seeds – 2 tbsp
Juice of half lemon

Method:

  1. Place all berries (except lemon juice) with 3/4 cup of water in a medium saucepan, mix, and bring to a simmer over medium heat for 10 minutes (covered).
  2. After 10 minutes mash mixture with a potato masher.
  3. Once jam starts to thickens. Add chia seeds with lemon juice.
  4. Mix and cook for 3 minutes. Then switch off the flame.
  5. Allow jam to cool down completely and keep it in the refrigerator overnight.
  6. Next day, store jam in a sterilized glass jar. Enjoy jam with warm toast.
Fibre rich jam

Tips :

  • Allow to cool and store in sterilized glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 2 months.
No Sugar Spread

Rainbow Gajar Matar ki Sabzi | Lunch Recipe | Recipe with Rainbow Carrot

When we think of carrots most of us think of them as being orange. Rainbow carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest. Typical varieties that are grown for the mix are yellow stone, white satin, purple haze, black knight, nantes and atomic red making for a perfect array of tender-crisp, sweet and earthy carrots.

Rainbow Carrots

These carrots have a sweet aromatic taste and a fresh crisp texture similar to radish. Their sweetness allow them to be used more in fruit form for deserts, preserves and smoothies, but they are equally good in savory dishes. They generally cook faster than their counterpart.

Lunch Recipe

This Gajar matar ki sabzi is a steamed and sauteed dry dish made with carrots, green peas and minimal spices. Though there are many variations of making carrot and peas dry sabji, this recipe is simple and quick to make with a handful of ingredients. This dish makes for an easy lunch or dinner on weeknights. Savor with a roti or paratha for a comforting healthy meal.

Like, Comment, Share & Subscribe

Ingredients :
Rainbow carrots chopped – 500 gms
Frozen peas – 1 cup
Finely chopped cherry tomato – 5
Finely chopped coriander leaves – 1/4 cup
Slit green chilli – 2
Finely chopped garlic – 1 tbsp
Cumin – 1 tbsp
Red chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tbsp
Oil – 2 tbsp
Himalayan pink salt to taste
Fresh coriander leaves for garnishing

Method :

  1. Add oil in a pan and add cumin seeds till they turn aromatic.
  2. Then add grated garlic and slit green chilli cook till 15 seconds. Add chopped rainbow carrots and frozen peas with salt, red chilli powder, turmeric with coriander powder.
  3. Mix them well and cook for 10 minutes (covered).
  4. After 10 minutes add chopped cherry tomatoes. Saute till they turn soft and mushy (10 minutes).
  5. Garnish with fresh chopped coriander leaves.
Lunch Recipe

Hidden Heart Cake | Valentine Kid Birthday | Baking in Wok

14 February yes, it’s Valentine Day. The Day of love but WE have one more special reason to celebrate. This day is more special for us because it is our son Reyansh’s 11th Birthday.  This Hidden Heart Cake is perfect for this occasion. This cake is made with whole wheat flour and it is soft, moist, filled with lots of love 🙂 and chocolate.

Yummm Cake

How to make this cake ?

Making of Heart Cake Batter: Start by making a chocolate curd cake batter and bake it in a loaf pan. Cool the cake completely and then use a cookie cutter to cut it into heart shapes.

Make vanilla cake batter. I used vanilla curd batter recipe. It makes the most delicious cake.

Assembling: Spoon some vanilla cake batter in the bottom, then place the heart and then cover the entire cake with remaining batter and bake.

Decorating and Serving: Drizzle some chocolate sauce with sprinkles and it’s done.

Three boys of my house

Hidden heart cakes, or surprise cakes, are a simple and creative way to add a fun twist to birthday cakes. This is also a unique and thoughtful gift for a friend or loved one. And the effect is much easier than you may think. This doubles as a craft for kids as well and really wows them :). With only a few tweaks and a couple of extra steps you will transform a loaf cake into an impressive and beautiful dessert that also serves as a perfect Valentine’s Day gift for any cake lover.

Wok Cake

I used curd as one of the wet ingredients in this recipe. Curd is an excellent replacement for the egg when used for baking. It adds a very nice softness to the baked good it is added too in eggless chocolate cakes and eggless vanilla cake. Instead of sour curd, you can also use plain curd, baking soda, and baking powder to make the cake spongy and fluffy.

Hidden Heart Cake

Chocolate Cake Recipe :

Ingredients :

Whole Wheat Flour – 1 & 1/2 cups

Greek yogurt – 1 cup

Brown sugar – 1/2 or 3/4 cup

Cocoa powder – 1/4 cup

Baking Soda – 1/2 tsp

Baking powder – 1 tsp

Refined Oil – 1/4 cup

A pinch of Himalayan pink salt

Method :

  1. Dry mixture: Shift whole wheat flour, cocoa powder, baking powder, baking soda. Mix salt and keep it aside.
  2. Wet mixture: In a grinder add brown sugar, curd, oil and mix until smooth.
  3. Mix dry mixture into wet mixture.
  4. Put prepared batter into a greased pan.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated wok and bake it for 1 hour.
  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 .
  9. Once cool, use a heart-shaped cookie cutter to cut out chocolate sponge hearts. Keep it aside.

Vanilla Cake Recipe :

Ingredients :

Whole Wheat Flour – 1 & 1/2 cups

Greek yogurt – 1 cup

Sugar – 1/2 or 3/4 cup

Baking Soda – 1/2 tsp

Baking powder – 1 tsp

Refined Oil – 1/4 cup

A pinch of Himalayan pink salt

Method :

  1. Dry mixture: Shift whole wheat flour, baking powder, salt and baking soda. Mix salt and keep it aside.
  2. Wet mixture: In a grinder add sugar, curd, oil and mix until smooth.
  3. Mix dry mixture into wet mixture.
  4. Assembling : Transfer some of the cake batter into the baking pan, just enough to create a thin layer of batter at the bottom. Arrange the sponge hearts in a row along the middle of the baking pan. Pour/spoon the rest of the vanilla curd batter around and over the row of sponge hearts, smooth out the top,
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated wok and bake it for 1 hour.
  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.

For chocolate sauce – In a bowl add chocolate sprinkles (1/2 cup) with one piece of dark chocolate and milk (1/8 cup). Microwave high for 1 minute and its ready.

Valentine Kid Birthday
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 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.

Tips:

  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.

Heart Shape Goodies :

Easy homemade cake goodies covered in a sweet chocolate coating. The perfect bite-sized party treat or favor for any occasion.

Dip the end of the toothpick into the melted chocolate and push that same end into the heart shape sponge. The melted chocolate helps as “glue”. Coat sponge with chocolate sauce and top with sprinkles. Then keep them in a refrigerator for one hour.

Cake Goodies

Lemon Quinoa (South Indian Style) | Lunch Recipe

Here’s a fun take on the traditional south Indian Lemon Rice- this Lemon Quinoa has the same flavors as the rice but is more wholesome and protein-packed. Quinoa is pre cooked and tempered with mustard seeds, lentils, curry leaves, turmeric. Fresh Lemon juice makes it slightly tangy, further enhancing its taste and giving it a distinctive flavor. Vegan, Gluten-Free.

Quinoa (pronounced KEEN-wah or ke-NO-ah) is often described as a “superfood” or a “supergrain,” is not actually a grain, but a seed. It grows from a plant in the goosefoot family and is considered very healthy – it contains all nine essential amino acids and is a great source of protein. There are many types of quinoa available in the market, most popular being creamy white, red, and black. They open up to release little white curls (like a tail) as they soften.For day-to-day cooking white quinoa is my favorite. I use white quinoa as a rice replacement in many recipes as its texture is super light and fluffy. I mostly use red or black quinoa in salads.

Lemon Quinoa

Ingredients :
Cooked quinoa – 2 cups
Chana dal & Urad dal – 1/2 tbsp each
Dried red chilli – 2
Green chilli – 2
Roasted cashews & peanuts – 1/4 cup each
Mustard seeds – 1/2 tsp
Dried curry leaves – 6
Turmeric – 1/2 tsp
Oil – 2 tbsp
Juice of one lemon
Himalayan pink salt to taste
Few fresh coriander leaves

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
  2. Add chana and urad dal. Roast them until light golden. Now add curry leaves with green chilli and dried red chilli. Saute for a minute.
  3. Lower the heat and add salt with turmeric. Mix them well and add cooked quinoa.
  4. Cook for 2 minutes and then lemon juice. Cover it for 5 minutes.
  5. After 5 minutes add fresh chopped coriander leaves. Mix well and serve hot.
Lunch Recipe

Amla Gur Ki Chai | Healthy Beverage | Indian Gooseberry Jaggery Tea

Cultivated throughout India and nearby countries, amla has gained a following throughout the world as a “superfruit.” It’s no surprise — a 100-gram serving of fresh amla berries contains as much vitamin C as 20 oranges.  

Amla Gur Ki Chai

Amla, also known as Indian gooseberries, grows on a flowering tree of the same name. The small berries are round and bright or yellow-green. Though they are quite sour on their own, their flavor can enhance recipes they’re added to. A tangy fruit, Indian Gooseberry is mostly available during the winter months. This fruit is particularly famous for its unusual taste as it contains a mixture of different flavors ranging from bitter, pungent, sweet to astringent and sour.

Healthy Beverage

Amla, if consumed both in the fruit and juice form, may help you get rid of those unwanted, extra fat around your waist. Amla juice is known to be one of the best natural juices one may consume for quick fat burn and weight loss. But to break the monotony, there is another way you can add amla to your weight loss diet is by simply making its tea.

Indian Gooseberry Jaggery Tea

Sounds interesting, right? Amla juice is known to be one of the best natural juices one may consume for quick weight loss. However, there is another way you can add amla to your weight loss diet is by simply making its tea. Preparing amla tea is extremely easy and will not take only 10 minutes.

Like, Comment, Share & Subscribe

Ingredients : (For 2 cups)
Water – 2 & 1/2 cups
Grated amla – 2 (remove seed)
Grated ginger – 1/2 tsp
Grated jaggery – 2 tbsp ( adjust according to your taste)

Method :

  1. Heat water in a pan and let it boil. Add grated amla, ginger and fennel.
  2. Let it boil for 10 minutes on low heat. After 10 minutes switch off the flame and add jaggery.o
  3. Cover it for 1 minute and then filter tea. Enjoy
Healthy Drink

Quinoa Poha | Healthy Breakfast Recipe

Quinoa is low in calories and high in good quality proteins, which works well for any weight loss diet plan. Quinoa is a complete source of protein and a good source of anti-inflammatory, monounsaturated and omega-3 fatty acids. It is anti-inflammatory and also a powerful antioxidant. With all these and more nutritional benefits, it’s difficult to resist adding quinoa to your diet.

Quinoa Poha

But how do you really do it without having to change your palate? You can include quinoa in your morning diet by making quinoa poha. Yes, your regular poha gets a makeover by replacing high-carb rice flakes with low-carb, high-protein quinoa. This sweet, spicy, lemony and hearty, that’s how I would describe the flavors in this Quinoa Poha :). Quinoa Poha is my healthy twist on a popular Indian vegetarian breakfast and snack recipe. 

Like, Comment, Share & Subscribe

Ingredients :
Cooked quinoa – 2 cups
Chopped veggies – 1/4 cup each ( Any veggies of your choice) ( I used beans, carrots, string beans, broccoli, red capsicum, frozen peas)
Finely chopped onion – 1 big
Finely chopped green chilli – 1
Roasted peanuts – 1/2 cup
Mustard seeds – 1 tsp
Curry leaves – 7
Red chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Chaat masala – 1 tsp
Oil – 2 tbsp
Juice of half lemon
Himalayan pink salt to taste
Few fresh coriander leaves

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
  2. Add curry leaves with green chilli.
  3. Now add finely chopped onions and cook until onions are translucent.
  4. Add all chopped veggies with himalayan pink salt and saute for 8 minutes on low heat.
  5. Now add red chilli powder, turmeric and chaat masala. Mix well.
  6. Then add cooked quinoa and saute for 5 minutes on low heat.
  7. Switch off the flame and add lemon juice with fresh coriander leaves. Mix well and serve hot.

Vitamin C Tea | Mandarin Ginger Tea | No Sugar Chai | Fruit Beverage

Winter is nearly here which means it’s time to up our Vitamin C intake to help enhance our immunity and fight off the winter sniffles. This cozy, comforting Mandarin Ginger Tea for one is ready to go in under 10 minutes. Made with fresh mandarin orange, ginger, and with masala chai powder is a quick way to warm up. It pairs well with books, cozy blankets, and chilly nights or crisp mornings.

Vitamin C Tea

Mandarins are a delicious and healthy way to do this, whether you’re after a tasty snack to have on the go or want to enhance your go-to salad with some citrus flavour. Mandarins are a great, tasty, low-calorie winter fruit, packed with plenty of vitamins, nutrients, and minerals to keep you and your family healthy during the cooler months.

Like, Comment, Share & Subscribe

Ingredients : (For 2 cups)
Water – 2 & 1/2 cups
Chopped mandarin – 2 (remove white pith)
Grated ginger – 1 tsp
Chai ka masala – 1/2 tsp

Mandarin Ginger Tea

Method :

  1. Heat water in a pan and let it boil.
  2. Add ginger with chopped mandarins and chai ka masala. Mash all ingredients with a potato masher.
  3. Let it boil for 10 minutes on medium heat.
  4. Then filter tea and enjoy. Fresh fruit tea.
No Sugar Chai

Makar Sankranti | Khajoor Recipe | The Festival of Ghughuti | Love My Culture | Fest of Kumaon 

Makar Sankranti or Ghugutia is one of the famous Hindu festivals and is celebrated with a lot of zeal in Uttarakhand. According to the Hindu scriptures, on this day, the sun enters the zodiac sign of Capricorn from the zodiac sign of Cancer. This day marks the northward transit (Uttarayan) of the sun. The migratory birds also return to the hills, since a change in the season takes place.

Khajoor Recipe

On Makar Sankranti people give Khichdi in charity and take a dip in holy rivers in Kumaun Bageshwar (Saryu and Gomti Sangam) and Rani Bagh (Gaula). They also participate in the Uttarayani fairs to celebrate the festival of Ghughuti (also known as Kale Kauwa).

Table decor

During the festival, people make sweetmeats out of wheat flour that is deep-fried in ghee and shaped like drums, pomegranates, knives, swords, etc. They are strung into a necklace and are worn by children on the morning of Ghughuti. They also sing to attract crows and other birds. Portions of these edible necklaces are offered to welcome the migratory birds back after their winter sojourn in the plains.

Traditional Pichora

I already shared a Ghughuti recipe in my blog. Traditionally, ghughuti dough is made into different shapes and then deep-fried. The most common shape resembles the Hindi letter 4 while shapes of drums, knives are also common. This time I will make Khajoor. Khajoor locally called Rotana is a fried cookie made up of wheat flour, milk, suji, fennel seeds and jaggery. Rotana is served in cultural events and festivals. Khajoor is also prepared at the times of “Makar sankranti and Holi” festivals.

Like , Comment , Share & Subscribe

Ingredients :

Whole Wheat Flour – 2 cups
Water – 1 cup
Grated jaggery – 1 &1/2 cups
Sesame seeds – 1/4 cup
Fennel seeds – 1/8 cup
Oil – 4 tbsp
A pinch of Himalayan pink salt

Oil for frying

Makar Sankranti

Method :

  1. Heat water in a pan and add grated jaggery or gur.
  2. Add a pinch of himalayan pink salt. Cook till jaggery melts.
  3. Then filter jaggery water an allow to cool down completely.
  4. I used food processor to knead a dough. Add 2 cups of Whole wheat flour into a food processor.
  5. Add sesame seeds and fennel seeds with oil. Mix it.
  6. Then add prepared jaggery water slowly and knead a dough.
  7. At last add little oil and mix it well.
  8. Now take a small portion of dough. Roll a dough into flat chapati (little thick ) and cut into diamond shape.
  9. Then fry on low heat till light golden brown. Serve with hot cup of chai.
Fest of Kumaon