Tuesday Tip | Squeezing Citrus Fruits : Trick to get more juice ? | Microwave Method

Juicing isn’t exactly difficult, but if you want to get the most out of your citrus fruit and your money – as possible, here are a few kitchen tricks to make sure you never waste any.

Fresh Oranges

Fresh juices are packed with soluble fiber, vitamins, and minerals that are easily digestible and quickly absorbed. Drinking a glass a day will boost your health, give you more energy, detoxify your body. Fresh juice makes citrus fruits like lemons, limes, and oranges are the most often used fruits in drinks.

Refreshing Orange Juice

There are several different ways you can get fresh juice from citrus fruit and it takes just a few minutes. There’s nothing better than a glass of freshly squeezed orange juice. But it’s often not that easy to extract all the juice, and squeezing oranges can quickly become a muscle-building exercise.

Fresh Orange Juice

Orange juice is one of the best known and preferred beverages around the world. It is incredibly accessible and easy to make, as you only need to squeeze a few fresh oranges. This fruit’s sweet and citrus taste makes it the perfect refreshing drink for hot summer days.

Ready For Microwave

Rolling the citrus fruit on a firm countertop is the most common method for juicing. By rolling it will break the membranes around the capsules in the fruit’s flesh that hold all of the juice. Today I am sharing the easiest method how can you get maximum juice – Microwave Method. Microwave orange for a few seconds before juicing and done.

Microwave for 20 seconds

Allowing orange to reach room temperature before juicing will significantly increase the juice yield. If you refrigerate orange, set it out for at least thirty minutes.

Orange – My Favorite Fruit

For a quick warm-up, cut oranges and arrange them on a microwave-safe plate. Microwave for 20 seconds and it is done !!

Microwave Method

Freshly squeezed orange juice has will find their way into countless drink recipes and the best part no need to add sugar while making smoothies. Besides smoothies, you can use orange juice in baking as well.

Orange Juice

Orange juice adds a welcome tang that complements either sweet or savory dishes. Some of my favorite recipes with orange juice – Strawberry Orange Smoothie, Orange Kiwi Popsicles, Orangey Besan Dhokla, Orange Lemon Glaze, Orangey Poha, Eggless Whole  Wheat Orange Carrot Dry Fruit Cake, Sunshine Smoothie, Kiwi Apple Orange Smoothie.

No Wastage

Oats Chocolate Brownies | Eggless No Butter Chocolate Treat | Healthy Chocolate Treat

I love it when my house is filled with the scent of something baking. Weekends are the perfect time to create a new recipe, and maybe even make something that you can enjoy throughout the week ahead. These super healthy, moist, and tasty Oats Chocolate Brownies are perfect for weekend baking. These brownies are not only egg-free but also contain absolutely no whole wheat or all-purpose flour and I used oil instead of butter. 

Weekend Baking

The best part about this chocolate brownie – it is super moist and oats make them super healthy. In this brownie, I used two types of oats – Old Fashioned Oats and Quick Cooking Oats to give it more nutritional value. Topping with choco chips, coconut flakes, roasted melon seeds, pumpkin seeds, and flaxseeds gives a perfect crunch.

Oats – Full of fiber

Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants. A simple yet satisfying eggless chocolate brownie that makes a healthy breakfast or snack option or can be served with tea or coffee. Earlier, I baked Nutty Oats Chocolate Cake with the combination of whole wheat and oat flour on my birthday. It turned out super moist and tasty. You can replace oats flour with whole wheat or all-purpose flour in baking.

Baking with Oats

What is the difference between old-fashioned oats and quick-cookingSteel-cut or old fashioned oats have a coarser, chewier texture and nuttier flavor than rolled or quick oats. They also take longer to prepare, with average cooking times varying 15–30 minutes.

Old Fashioned Oats

Quick oats or quick-cooking oats are rolled oats that go through further processing to decrease cooking time. They’re partially cooked by steaming and then rolled even thinner than old-fashioned oats. They cook within a few minutes, have a mild flavor and soft, mushy texture.

Quick Cooking Oats

Both have been flattened with large rollers, but quick-cooking oats are cut into smaller pieces first. As a result, quick-cooking oats cook faster, and they offer a more delicate texture to baked goods and desserts. If you want a heartier texture, use old-fashioned oats because it has more fiber than quick-cooking oats.

Super moist brownies

These brownies are extra-moist and super tasty. It’s uniquely delicious and most people haven’t tried it before and chocolate lovers do try this. I think the best part is the topping that adds a sweet crunch that pairs so well with these extra moist brownies.

I shared some with my neighbours.

Oats Chocolate Brownies | Eggless Butterless Chocolate Treat | Healthy Chocolate Treat

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.

Ingredients:
Old fashioned oats flour – 1 cup
Quick cooking oats – 1/2 cup
Cocoa powder – 1/4 cup
Brown sugar – 3/4 cup
Greek yogurt – 3/4 cup
Oil – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Choco chips – 1/4 cup
A pinch of salt

Nuts Mix:
The mix of roasted sunflower seeds, flaxseeds, white chocolate chips, chocolate chips, coconut flakes – 1/2 cup ( 2 tbsp each)

Method :

  1. For oats flour, add steel cut oats (1 & 1/4 cups) and quick cooking oats to a mixer and blend until fine powder.
  2. Dry Ingredients: Mix oats flour, cocoa powder, baking soda, baking powder, salt and keep it aside.
  3. Wet Ingredients: Now add greek yogurt, brown sugar, oil, to mixer and blend until smooth.
  4. Now mix wet ingredients with dry ingredients well.
  5. Put prepared batter into a greased square pan. Sprinkle nuts mix over batter and with help of spatula press nuts gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put pan into the preheated pressure cooker and bake it for 1 hour.
Oats Chocolate Browines

Tips:

  1. Don’t demould quickly allow it to cool down completely.
  2. Cover brownie with kitchen towel for half an hour before slicing.
  3. Adjust sugar according to your taste.
  4. Baking time may vary.
  5. If prepared batter looks dry, add 2- 4 tbsp of milk.
  6. 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 after 40 to 45 minutes.
Cooker baked browines

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.
Chocolate lovers do try this recipe

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.
Tea Time Treat

Tuesday Tip | Homemade Garlic Powder | Knoflook Poeder | Microwave Method

Fresh garlic powder is great way to sprinkle on a kick of savory flavor to any dish. Making homemade garlic powder at home is super easy and it will taste so much better than the commercial version. Homemade garlic powder is actually a great, because it’s 100% pure garlic and the flavor intensity is so rich.

Fresh garlic powder

There are four easy steps to make homemade garlic powder – Peeling, Slicing, Drying, and Grinding.

How to peel garlic easily? One of the easiest ways to peel garlic. First, separate the cloves of garlic. Second, submerge the garlic cloves in a bowl of warm water (not boiled) and let them sit for 15 minutes.

The heat will easily get rid of the tight skin of the garlic. Remove the cloves from the water and the skins should pop off more easily.

How to slice garlic ? Using a sharp knife, cut your cloves into thin slices. Try to keep the slices all the same thickness, so they cook evenly.

How to roast or dry garlic ? Put garlic slices on the baking tray and out tray in the microwave to dry the garlic. Microwave garlic (250 gms) high power for 18 minutes.

Stir and shake the pan every 2 minutes and continue cooking until it crumbles easily in your hand. Watch it closely, because garlic goes from dry to burned quickly.

How to grind garlic ? Let the dry cloves cool completely then place them into dry blender or food processor and grind it into a fine powder.

Wait for 2 minutes or tap the lid of the grinder after processing for the powder to settle before you open the grinder’s lid.

How to store garlic powder? Transfer the dry powder to a glass jar or other lidded container and store it in a cool dark place. Homemade garlic powder stays good for up to 6 months when keep in a refrigerator.

Knoflook Poeder

Homemade Garlic Powder | Microwave Method

Garlic – 250 gms

Fresh Garlic Powder

Method:

  1. Soak garlic cloves in a bowl of warm water (not boiled) and let them sit for 15 minutes. Peel the skins from the garlic.
  2. Slice your garlic cloves into thin slices.
  3. Put garlic slices on the baking tray and out tray in the microwave to dry the garlic.
  4. Microwave garlic (250 gms) high power for 18 minutes. Stir and shake the pan every 2 minutes and continue cooking until it crumbles easily in your hand.
  5. Watch it closely, because garlic goes from dry to burned quickly.
  6. Allow to cool and crisp up.
  7. Now grind the garlic in a dry grinder.
  8. Once ground, store in a glass airtight container.
Microwave Method

Tuesday Tip | How to make homemade red chili flakes? Two Methods – Pan and Microwave

Crushed red pepper or red pepper flakes is a condiment or spice consisting of dried and crushed (as opposed to ground) red chili peppers. The most popular use for this spice is as a pizza or pasta topping as well as in tomato sauce. It is also used in pickling, chowders, gumbos, sausage. They are also great in cream and cheese sauces, omelets, and marinades.

Red Pepper Flakes

Red chili flakes perfect for dashing over pizza or any other food for a bit of zing and flavor. You can sprinkle them over anything it will give you a nice pop of heat and flavor. And, the great thing about making them at home is super easy.

Dry Red Chilli

How to make homemade red chili flakes? Two Methods – Pan and Microwave

To start with, clean dry red chilies and remove the stalk. 

Dry Roast – Pan Method : Heat the pan nicely and add dry red chilies, no need to roast for a long time. Dry roast red chillies till it turns slightly browned.

Put roasted chillies into a dry hand mixer jar.

Pulse it 3-4 times, don’t over do. Spread it on a plate, cool down completely then store it in a clean glass container.

Dry Roast – Microwave Method 

Yes, really – It’s really easy and quick. Just in 6 minutes and it’s done.

Take 50 gms of dry red chili in a baking tray or microsafe plate.

Microwave them on high powder for 6 minutes. Check them every 60 seconds to make sure that they don’t get burned. Then allow roasted dry red chili to cool down completely then transfer to a dry grinder. Make a fine powder. Store in an airtight container in a dry and cool place.

Ready in 6 Minutes

There are alternative methods to drying chili peppers like food dehydrators and even hanging the chilies in sunlight for a few weeks. They work too, but the oven is the quickest and easiest method.

How to make homemade red chili flakes? Two Methods – Pan and Microwave

Useful Tip : Be careful when handling chilies. Avoid contact with anything but the soap after handling chilies. Also not to take a big whiff after opening the lid of food chopper. If you are sensitive to working with hot peppers, also wear gloves while handling, and avoid touching your face until you’ve thoroughly washed your hands.

Homemade Red Chili Flakes

Zucchini Chocolate Cake With Whole Wheat Flour | Eggless Cooker Cake | Vegetable Chocolate Cake

This eggless rich and moist Zucchini cake is my favorite way to eat vegetables. The zucchini makes the cake so moist you would never even know there is a vegetable in it. 

Zucchini Chocolate Cake

This cake is not only egg-free but also contains no all-purpose flour or maida and uses oil instead of butter. It’s a perfect way to use up an abundance of zucchini in a dessert. The moisture in the zucchini lends itself to making the most perfect, moist chocolate cake. It tastes delicious – Chocolate lovers do try this ….

Eggless Cooker Cake

Zucchini has such a mild flavor that it pairs beautifully with everything from cinnamon to chocolate. When zucchini is in season, there’s so much to bake with it. In baking, zucchini as an ingredient similar to bananas or applesauce. It adds a wonderful texture and moistness to baked goods like bread or cakes.

Zucchini

Zucchini Chocolate Cake With Whole Wheat Flour | Eggless Cooker Cake | Vegetable Chocolate Cake

One of the fabulous foods of summer is zucchini chocolate cake made with fresh zucchini. It’s a fabulous way to use up all that extra zucchini. Adding the zucchini gives this cake an awesome moist and fluffy texture. The added nutrition is just a bonus.

Vegetable Chocolate Cake

Ingredients :
Whole wheat flour – 1 cup
Shredded zucchini – 1 cup ( squeezed and dry )
Cocoa powder – 1/4 cup
Brown sugar – 1/2 cup or 3/4 cup
Greek yogurt- 3/4 cup
Oil – 1/4 cup
Baking soda – 1 tsp
A pinch of himalayan salt
Chocolate sprinkles & crushed pistachios for topping

Tea Time Healthy Cake

Method :

  1. Dry ingredients: In a bowl sieve flour, cocoa powder, baking soda and salt. Add shredded and squeezed zucchini. Mix them well and keep it aside.
  2. Wet ingredients: In a mixer add brown sugar, curd, and oil. Blend them until smooth.
  3. Mix wet and dry ingredients together. Put prepared batter into a greased baking pan.
  4. Sprinkle topping over cake and with help of spatula press topping gently. 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.
Kids Approved Cake – My son Reyansh loved it

Tips:

  • Don’t over mix the prepared batter.
  • Don’t demould quickly allow it to cool down completely.
  • Baking time may vary.
  • Brown sugar can be replaced by white sugar.
  • If cake batter looks dry, add 2- 4 tbsp of milk.
  • 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.
Chocolate Vegetable Cake

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 a 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
No Oven Cake

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 the 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 Cake

Wholesome Marble Cake | Chocolate Vanilla Cake | Pressure Cooker Cake

With swirls of tender vanilla and chocolate cake, this marble looks fancy but tastes like heaven, and it appeals to kids and grown-ups alike. Whole Wheat Choco Marble Cake is a delicious combination of vanilla and chocolate flavor with lots of choco sprinkles. The secret of this delicious and delicious cake is – It has No Butter, No All Purpose Flour and No Egg which make this cake super healthy and a perfect tea time partner.

Wholesome Marble Cake

Whole Wheat Marble Cake | Pressure Cooker Cake

Whole wheat flour adds more nutrition, fiber, nutty and tasty flavor, to baked goods and other flours based ( all-purpose flour) recipes. However, this flour can sometimes make the finished product seem drier and produce a coarser texture than using a more refined all-purpose flour. Adding the right of liquid is essential when baking with whole wheat flour, as the flour tends to absorb liquid more slowly. The general rule of thumb is to add an extra teaspoon of liquid (water, milk, or buttermilk) for each cup of whole wheat flour used.

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Ingredients:
Whole Wheat Flour – 1 & 1/2 cups
Sugar – 1/2 cup or 3/4 cup
Baking powder – 2 tsp
Refined oil – 1/4 cup
Warm milk – 1 cup
Cocoa powder – 2 tbsp
Hot water – 2 tbsp
A pinch of Himalayan pink salt

Method :

  1. Dry Ingredients: Sieve flour, baking powder, and salt into a bowl. Keep it aside.
  2. Wet Ingredients: Add oil, milk, sugar in a grinder and grind until the mixture is smooth.
  3. Now mix both dry and wet mixtures. Vanilla cake batter is prepared.
  4. In a separate bowl mix hot water and cocoa powder. Now mix 1/4 cup of the prepared cake batter. Chocolate cake batter ready.
  5. Now both vanilla and chocolate batter is ready. Greased the baking pan with oil and dust it by sprinkling whole wheat flour over greased surface evenly.
  6. Now place alternate spoonfuls of chocolate and vanilla batters in the pan. When all the batter is in the pan, using a fork, make swirling pattern through the batters to get the beautiful marble design.
  7. Sprinkle mix chocolate sprinkles over cake and with help of spatula press gently.
  8. Tab the cake pan on a countertop to release any large air bubbles.
  9. Put cake pan into the preheated pressure cooker and bake it for 1 hour.
Tea Time Cake

Tips:

  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.

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.
No Oven Baked Cake

No Onion No Garlic Curry | Chickpea Curry with Zucchini | Choley Zucchini Recipe | Tasty Lunch or Dinner Recipe

Vegetables are delicious, colorful, and healthy, but children aren’t going to go for them when they have other options. Most adults skip the veggies when they can, making it tough to get your kids and yourself to eat enough of them. For health-conscious parents, it’s a challenge to get their kids to eat vegetables. Even if you put it on their plate, they might play with it or ignore it.

No Onion No Garlic Curry

This delicious Chickpea Zucchini Curry is a satisfying dish that uses two main ingredients – Chickpeas & Zucchini and some Indian spices to make a flavorful combination. This Indian-style Chickpea zucchini curry is the best pair with jeera rice and it will go well with rotis or paratha as well. The real secret behind this delicious curry is the hidden vegetable inside is – Zucchini. This is one of the easy and yummy zucchini recipes.

Chickpea Curry with Zucchini

There are a whopping 2 cups of shredded zucchini in this recipe. Testing how much we can get away with… without actually tasting it :). Zucchini is pure magic in this curry. It gave a curry thick and smooth texture. Zucchini is one of the very low-calorie vegetables. The outer skin is an excellent source of dietary fiber. So, be sure to buy organic zucchini and don’t throw away the skin. Zucchini can be available all around the year, but they are at their best during the late spring and summer seasons.

Choley Zucchini Recipe

Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, Chickpea Zucchini Curry. Pair it with some roti for a meal your family is sure to love.

Tasty Lunch or Dinner Recipe

Ingredients:
Kabuli chana or Chickpea ( soaked overnight ) – 2 cups
Grated Zucchini – 1 medium size
Roughly chopped tomato – 4 large
Roughly chopped ginger – 1 inch
Boiled water – 1 cup
Ghee or oil – 3 tbsp + 1 tbsp
Cashews – 1/4 cup (soaked for 20 minutes)
Green Chilli – 1

List of Whole Masala
Dry red chilli – 2
Whole black pepper – 1 tbsp
One stick of cinnamon
Cumin or Jeera – 1/2 tbsp
Black cardamom – 1

Spices
Paprika – 1 tsp
Coriander powder – 2 tbsp
Turmeric – 1/2 tsp
Channa masala – 1 tsp
Himalayan pink salt to taste
Few fresh coriander leaves or dry coriander leaves powder for garnish

Method:

  • Put soaked chickpea and grated zucchini with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  • Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  • Heat 3 tbsp oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add sliced ginger and cook for 3 minutes.
  • Add chopped tomatoes with soaked cashews, salt and cook for 10 minutes (covered) till tomatoes become soft.
  • Switch off the flame and let the mixture cool down. Then make a smooth paste (remove black cardamom & cinnamon stick) and sieve prepared masala.
  • Put oil (1 tbsp) in a pan add all spices (except coriander leaves). Add prepared tomato sieve mixture.
  • Stir well and cook until gravy starts leaving oil from corners. Then add boiled chickpeas (with water) and cook for 5 minutes on low heat.
  • Then add 1 cup of boiled water and again cook for 10 minutes ( adjust consistency according to your preferences)
  • Garnish with fresh coriander leaves and serve hot with plain parathas

Zucchinis are super versatile. You can grill it, puree it, or eat it raw. Best of all, you can toss shredded zucchini to all sorts of desserts to boost moisture and nutrients.

Recipes with ZucchiniChana Dal with Zucchini & Carrot, Tea Time Healthy Snack With Zucchini and Carrot, Oven Baked Zucchini Fries, Zucchini Kheer, Zucchini Chocolate Cake With Whole Wheat Flour.

Zucchinis are super versatile.

Chocolate Milk Powder Cake | No Egg, No Butter, No All Purpose Flour | Pressure Cooker Method

This Eggless Chocolate Cake is moist, delicious, too tempting and great for chocoholics and chocolate cravings. It has a rich flavor of milk powder with the wholesome goodness of whole wheat flour, milk, and have a crunch of sesame seeds.

Chocolate Milk Powder Cake

The best thing about this cake it has no eggs, no butter, and no all-purpose flour. I replaced butter with oil and all purpose flour with whole wheat flour which makes this cake healthy for a light dessert post-dinner or as an evening tea-time snack.

No Egg, No Butter, No All Purpose Flour

Ingredients :

Whole Wheat Flour – 1 cup
Milk powder – 1/2 cup
Cocoa powder – 4 tbsp
Refined Oil – 1/4 cup
Milk – 3/4 cup
Powdered brown sugar – 1/2 cup
Baking powder – 1/2  tsp
Baking soda – 1/4 tsp
Vanilla essence – 1 tsp
Chocolate sprinkles & Sesame seeds – 2 tbsp each
A pinch of salt

Method :

  1. Dry Ingredients – Sieve whole wheat flour, milk powder, cocoa powder, baking soda and baking powder, salt together. Keep it aside.
  2. Wet Ingredients – Mix brown sugar, oil, and milk, vanilla essence in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients well.
  4. Put prepared batter into a greased square pan. Add chocolate sprinkles over batter and with help of spatula press nuts gently.
  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.
Tea Time Cake

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use white sugar instead of brown sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  5. 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

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.

Cinnamon Fruit Smoothie With Oats | Breakfast Smoothie | Fiber Rich Smoothie

Consuming the daily recommendations of fruits and vegetables can be a challenge. Blending a fruit or vegetables into a smoothie helps ensure you meet your body’s daily nutritional needs. Smoothies are delicious and super easy to make. Smoothies are one of my favorite things ever. Weekdays mornings are always a rush. SMOOTHIES are the lifesavers – Just throw fruits or veggies of your choice, milk or yogurt, blend and its ready within a minute.

Fruit Smoothie

This delicious smoothie is packed with nutrition and flavor, you’ll love this cinnamon and apple combo. The banana adds additional fiber, as well as potassium, manganese, and vitamin B6. Oats is the main ingredient in this smoothie not just for creaminess but a great nutrition source as well.

Smoothie With Oats

Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. This smoothie is light and refreshing with just enough sweetness from the apple to make it enjoyable.

Cinnamon Fruit Smoothie

Ingredients:
Apple – 1 (Peeled and cubed)
Banana – 1
Cinnamon powder – 1/2 tsp
Oats – 1/2 cup
Water – 3/4 cup
Skimmed milk – 1/2 cup
Chopped walnuts – 1/4 cup

Method:

  1. Heat a 3/4 cup of water in a nonstick saucepan and add oats. Cook oats for 6 minutes on medium low flame stirring continuously.
  2. When oats are cooked switch off the flame. Let it cool down completely before grinding.
  3. Now blend cooked oats, banana, apple with milk together in a mixer till smooth.
  4. Pour smoothie into a glass, garnish with cinnamon powder and chopped walnuts.
Easy, Delicious Smoothie

Tip:

  • You could even make oats in advance and use accordingly.

Bottle Gourd or Lauki Halwa | Vegetable Dessert | Halwa Recipe

Bottle gourd or Lauki Halwa is a vegetable dessert. It is a simple and delicious dessert recipe prepared from grated lauki, milk, sugar and fresh malai (cream). Roasted fennel seeds and cardamom give a refreshing flavor to the Halwa.

Vegetable Dessert

Bottle gourd contains less in calories with no fat. It also contains essential vitamins and minerals like Vitamin C Vitamin B, Vitamin K, Vitamin A, Vitamin E, Iron, Folate, Potassium, and Manganese.  It is one of the best things about summer. Have it as juice, in a sabzi or in soup, you will reap benefits galore from this water-rich vegetable.

Lauki Halwa

Lauki halwa is a sweet Indian dessert made with bottle gourd, milk, ghee, sugar and flavored with cardamom and nuts. This is a well known variant of halwa made with a vegetable – here in this case with Bottle Gourd which is also called as Lauki or Ghiya in Hindi and Dudhi in Marathi languages.

Ingredients :
Grated Lauki – 1 medium size
Milk – 3/4 cup
Fresh thick cream – 1/4 cup
Sugar – 1/2 cup
Ghee – 3 tbsp
Roasted Fennel Powder – 1/2 tsp
Cardamom powder – 1/2 tsp
Chopped dry fruits – 1/4 cup
A pinch of salt
Soaked & sliced pistachios – 8

Method :

  1. Soak pistachios in 1/2 cup of water for 20 minutes. Then peel and slice them. Keep it aside.
  2. Heat ghee in a nonstick deep kadhai and add grated lauki. Cook till all the water dries up on a low flame for 5-8 minutes.
  3. Then add milk and fresh milk cream bring the whole mixture to a boil and then lower the flame.
  4. Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add sugar and mix it well.
  5. Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
  6. Then finally add cardamom powder, roasted fennel powder, salt, and mix well.
  7. Garnish with sliced pistachios and its ready to serve.
Yummy Dessert

Minty Avocado Smoothie | Greek Yogurt Green Smoothie | Avocado Kiwi Smoothie

Smooth and creamy smoothie with a strong avocado flavor and just a hint of tangy kiwi. The cucumber and yogurt is added for health benefits and to also thicken the smoothie into a really nice rich consistency. An avocado smoothie is special and not just because of the creamy, luscious texture. The healthy fats it contains really keep you full all day. Ripe kiwi (with skin) lend sweetness, while cucumber, mint adds freshness and perfect crunch of pistachios, pumpkin seeds.

Minty Avocado Smoothie

Avocados provide a uniquely silky texture to smoothies without an overbearing taste. Avocados can give real substance to what might otherwise be an unfulfilling smoothie, and they offer a range of health benefits too. They’re high in protein and potassium, and a great source of fiber and healthy fat.

Avocado Kiwi Smoothie

Loaded with Vitamin C, kiwi has potent antioxidant properties, which help boost immune system function and enhance cell protection. In smoothie I used kiwi with skin – it is completely edible and makes this nutrient-dense fruit even more nutritious! A recent study shows that eating the skin triples the fiber intake compared to merely eating the flesh. Not peeling the skin, you preserve much of the vitamin C content as well.

Kiwi – Rich in Vitamin C

Cucumbers are full of water whereas mint has a cooling effect as well. This smoothie will keep you cool and refreshed all summer day. Seeds, nuts are super high in essential fatty acids, including omega-3, and high in antioxidants. They blend easily into your smoothies, without changing the flavor or texture too much.

Smoothies are a great way to pack fiber- and vitamin-rich fruits and vegetables, protein, and good fats into a drinkable meal or snack. Nothing beats this refreshingly smoothie on a hot summer’s day.

Delicious Beverage

Ingredients:

Greek yogurt – 1/2 cup
Ripe avocado – 1
Kiwi ( with skin) – 1
Cucumber chopped – 1/2 cup
Fresh mint leaves – 4
Mix nuts and seeds ( Roasted pumpkin seeds and pistachios 1 tbsp each) – 1/8 cup
Water – 1/4 cup

Method:

  1. In a blender add all above ingredients with 1/4 cup of water.
  2. Blend everything until smooth. Pour into a glass and sprinkle mix seeds on top.
  3. Enjoy delicious and quick healthy smoothie.
Healthy Evening Snack

White Rajma Curry | Delicious Lunch Recipe | White Kidney Beans or Cannellini Beans Curry

Creamy, sweet, and slightly spicy red kidney bean curry served with perfectly cooked rice. Yes, its Rajma Chawal but this rajma curry is made with white kidney beans or cannellini beans.

White Rajma

Cannellini beans also known as white kidney beans are full of protein and taste really great.  They are available ready boiled in tins as well as dried beans which need to be soaked in cold water before cooking.  The best way to boil them is in a pressure cooker as it is quicker.  I have always been very fond of  any kind of beans such as the dark kidney beans, soybeans and love them best cooked as a curry with a slightly sweet and sour taste.

White Rajma Curry

Cook with few basic ingredients were tossed along with the beans that were soaked overnight, into the pressure cooker and a beautiful curry happened just like that. Simple, delicious and nutritious :).

White Rajma Curry | Delicious Lunch Recipe | White Kidney Beans or Cannellini Beans Curry

Creamy, and full of protein and fibre, this white bean curry is a comfort weekend meal. It is amazing how easy it is to whip up this simple and satisfying bowl of goodness.

White Kidney Beans or Cannellini Beans Curry

Ingredients :
White Rajma ( soaked overnight ) – 2 cups
Onion – 2
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Tomato puree– 2
One stick of cinnamon
Black cardamom – 1
Oil – 4 tbsp
Kasuri methi – 1 tbsp
Dry coriander leaves powder – 1 tbsp or few chopped fresh coriander leaves

Spices:
Cumin powder– 1 tsp
Chaat masala – 1 tsp
Coriander powder – 2 tbsp
Red chilli powder – 1 tsp
Amchur masala – 1 tsp
Rajma masala- 1 tbsp
Salt to taste

Method:

  1. Put soaked Rajma with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  2. Check to see the Rajmas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Make a puree of onion, ginger, garlic and green chili.
  4. Heat 1 tbsp oil in a deep non-stick pan and add cinnamon and black cardamom. Saute them for 15 seconds.
  5. Allow to the seeds to crackle. Then add onion, ginger, garlic and green chili puree and saute on a medium flame for 10 minutes on the medium-low flame.
  6. Add all spices (mentioned above ) with kasuri methi, little water and cook or 1 minute.
  7. Then add tomato puree and cook until masala leaves oil on low flame.
  8. After masala is prepared add boiled rajma with water and cook for 10 minutes on low heat.
  9. Garnish with dry coriander leaves powder and serve hot.