Ghee Sankranti Festival of Uttarakhand | GHEE TYAR | Festival of Uttarakhand | Homemade Ghee with Unsalted Butter | Recipe From My Maa ki Kitchen Se

Uttarakhand calls it the ‘Land of Gods’. Mysterious, beautiful, exotic, charming, and magnificent, that’s Uttrakhand in a nutshell. The enchanting land is divine with some jaw-dropping tourist places and when you visit this place you can better judge why the Gods chose Uttarakhand to make it their abode. With several beautiful places to visit in Uttarakhand, a trip to Uttarakhand should be on your bucket list of places to see in India.

Ghee Sankranti Festival of Uttarakhand

Uttarakhand is popularly known as The Abode of Gods (Devbhumi). There are several festivals celebrated in different parts of the states throughout the year. Most of the festivals are associated with agricultural activities, nature, and changes in seasons. In this series of festivals, one of the festivals is known as ‘Ghee Tyar’ or ‘Ghee Sankranti. This is one of the most popular and well-known festivals celebrated in the rainy season. It’s been celebrated all across the state for centuries.

GHEE TYAR

As per the Indian lunar calendar, Ghee Tyar or Ghee Sankranti is celebrated on the first day of the Hindu month Bhadrapada (August). In this festival people necessarily include delicious foods made of Ghee in their meal, maybe this is the reason its name as Ghee Tyar. In addition to this, people also include Urad (Black gram) stuffed chapatis and vegetables made of Arbi (Taro root) fresh leaves on their meal. On this wonderful day, farmers show their gratitude for a prosperous harvest and share their food made of Ghee with each other.

Festival of Uttarakhand

Ghee (also known as clarified butter) is delicious with a nutty aroma. It’s easy to make at home, perfect for those who are dairy-sensitive, and cheaper than what you can buy in the store. Ghee is similar to clarified butter, where all the milk solids are removed, but it’s cooked just a tad bit longer. Those extra couple of minutes allow the milk solids on the bottom of the pan to begin to brown, which gives ghee a slightly different, more nutty flavor profile to clarified butter.

Homemade Ghee with Unsalted Butter

Ghee is a traditional Indian food and has been enjoyed in the Middle East and Asia for thousands of years. It’s also frequently used in Ayurveda and other healing medicines. Once you make ghee at home, it’ll be hard to go back to store-bought. Because it’s just so easy to make.

Recipe From My Maa ki Kitchen Se

I have seen my Maa & NaniMaa making ghee every day from homemade butter. I have never seen her buying it from the store. She is a firm believer in homemade ghee. It tastes, smells way better than a store-bought one. Once you go this route, you will never look back. My Maa & NaniMaa makes “desi ghee” from malai. Cream refers to “MALAI” – Malai is a thick yellowish layer of fat and coagulated proteins that form a layer on the surface of the milk. It is formed when raw milk is heated for an hour and then it cools down completely. After that, a thick, yellow-toned layer of fat will form on the surface. But here in the Netherlands, that is not possible so I made ghee from butter.

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Ingredients :

5 blocks of unsalted butter each 250 gms

Black cardamom – 1

Method :

  1. Place the butter in a clean pan on low heat. Let the butter melt, do not stir.
  2. Once the butter melts completely, let it simmer and add black cardamom. As the butter simmers, it’ll start foaming and splutter.
  3. Continue cooking the ghee on low heat for 20-30 minutes, stirring occasionally to make sure the milk solids don’t burn at the bottom. As it cooks, it’ll start to change colour from a bright yellow to slightly greenish and then to a light golden brown.
  4. Once the ghee becomes clear, stops foaming and the milk solids at the bottom turn brown, Ghee is ready 🙂 Let it cool for 40 minutes before straining it. Store it in an airtight jar.
  5. Ghee starts to solidify, but still runny in consistency. It gets lighter on color as it becomes solid.
Homemade Golden Ghee

Raksha Bandhan Special | M&M Oats Whole Wheat Chocolate Brownie | Baked In Wok (Kadai) | Baking with Whole Wheat Flour

Raksha Bandhan is here. A festival for celebrating the love between siblings. The common tradition associated with this occasion is the sister tying Rakhi on her brother’s hand and the brother on his part gifts his beloved sister something precious. Sister usually likes to prepare sweets, especially for this occasion a night before the celebration. 

Raksha Bandhan Special

Loaded with M&M and delicious chocolate brownie is a perfect way to celebrate Raksha Bandhan. Perfectly crunchy and flaky on the top and with a soft and chewy center, these M&M Brownies are easy to make. This chocolate brownie is not only egg-free but also contains no all-purpose flour or maida and uses oil instead of butter. The best part about this brownie is how moist it is. The Oats make this brownie soft and flavorful. I used whole wheat flour instead of maida or all-purpose flour to give it more nutritional value.

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. I already shared how to make homemade oats flour with quick-cooking oats. I used oat flour in baking, dosa, in making sabzi or curry as well. Give a try to this chocolate cake.

Baking with Oats

Ingredients:

Wheat wheat flour – 1 cup

Homemade oats flour – 1/2 cup

Brown sugar – 1/2 cup

Cocoa powder – 1/4 cup

Baking soda – 1 tsp

Oil – 1/4 cup

Greek yogurt – 1 cup

M&M – 3/4 cup

Chocolate sprinkles – 1/4 cup

Method:

  1. Dry ingredients : Shift whole wheat flour, oats flour, cocoa powder, baking soda. Keep it aside.
  2. Wet ingredients: In a grinder add brown sugar, curd, oil, mix until smooth.
  3. Mix both dry and wet mixtures together.
  4. Put prepared batter into a greased square pan. Tab the pan on a countertop to release any large air bubbles.
  5. Add sprinkle M&M and chocolate sprinkles over batter and with help of spatula press them gently.
  6. Put the pan into the preheated wok and bake it for 1 hour.
  7. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow the cake to cool completely before slicing and enjoy.
Baked In Wok (Kadai)

Tips:

  • 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.
No Oven Brownie
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.

Wok Brownie

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.

Yummm choco brownie

75th Independence Day | Celebrate Independence Day With Healthy Sandwich | Open Veggies & Fruit Sandwich

As India celebrates its 75th Independence Day on 15th August 2021, we must remember the rich and diverse culture of our country that has been carried forward for so many years. It starts with hoisting the national flag early in the morning, kids singing patriotic songs as well as an exchange of sweets and greetings. People enjoy the day with their families at home by watching patriotic programs on television and fly kites with friends that symbolize a culture of free spirit and freedom.

Reyansh Made Indian Flag with Lego

Since the day is all about celebrating the country’s freedom besides vibrant and diverse culture, what better than celebrating it through food? Food is one of the best ways of celebrating an occasion or expressing your emotions. Whenever there is an occasion for celebration, the first thing to come to our minds is to cook delicious and elaborate meals for it. So it is only given that we celebrate such an important event of Indian history with food.

Healthy Sandwich

This Independence day while we may not be able to go out and watch the Indian flag being hoisted, here’s a simple and healthy recipe that you can make that both adults and kids will enjoy. Sandwiches are very easy to make and for a tricolor sandwich, you can use different ingredients to give it Indian flag colors. For orange, I used grated carrot and snack tomato. For white, mozzarella cheese. For green, avocado, and green kiwi. Just take a few slices of bread and include ingredients of your choice. As it’s a non-heat recipe, your kids can easily make it too.

Open Veggies & Fruit Sandwich

Ingredients :
Fresh bread – 2 slices

Avocado Spread :
1 Ripe Avocados, pitted and peeled
Black salt – 1/4 tsp
Juice of half lime
Black pepper to taste, optional

Toppings :
Sliced cucumber – 1 small
Snack Tomatoes, sliced
Few Blueberry
Green Kiwi (sliced) – 2
Mozzarella cheese & slice
Grated carrot– 1 small

Other Ingredients :
Juice of one lemon, Salt to taste

Breakfast Sandwich

Method :

  1. Lightly toast your sliced bread until golden brown in a toaster.
  2. Chop, slice, and keep topping ready.
  3. In a bowl add grated carrot. Mix little lemon juice and salt. Keep it aside.
  4. In a bowl, mash together 3 ripe avocados with the help of frock. Mix lime juice, black salt, and black pepper. Mix it well and Avocado spread is ready.
  5. First sandwich – Place sliced snack tomato, mozzarella cheese and then avocado spread with some cucumber slices. Finally place a blueberry on mozzarella cheese.
  6. Second sandwich – Place sliced snack tomatoes , mozzarella cheese slice and then sliced kiwi with some avocado spread. Finally place a blueberry on mozzarella cheese slice.
Open Sandwich Recipe

Happy Friendship Day | Blueberry Coconut Cake | Baking with Whole Wheat Flour | No Egg No Butter | Baked In Wok

On the first Sunday in August, National Friendship Day encourages people across the country and world to connect with friends. Make a new friend or reconnect with an old one. Friendships come in many forms, and we begin developing them when we’re very young. Our classmates and neighborhood pals explored the world with us.

Blueberry Coconut Cake

Together we shared experiences and made plans for the future. Eventually, paths diverge and new friends find a place in our social experience. Our world expands and our culture changes. With each new friend, we expand our view of the world. Their experiences contribute to new meaning in our lives. Through friendships, we grow and broaden our horizons. Eventually, the world becomes smaller and more connected.

Baking with Whole Wheat Flour

What better way to express your emotional bond for your friends than by treating them to the warmest and comforting present of all – a nice homemade cake. Happy Friendship Day To my LOvely Friends

Tea Time Treat

This Blueberry coconut cake is bursting with the flavors of fresh blueberries and coconut flavor. This cake is going to be a stunner at your next gathering.

No Egg No Butter No Oven Cake

I am sharing a simple recipe for a Blueberry Coconut Cake. This cake celebrates the flavors of summer on your palate wowed. A delightful and easy whip-up cake, the best part is it includes superfoods like coconut and juicy blueberries. Do try this cake 🙂

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Ingredients:

Whole Wheat Flour – 1 cup
Powdered Sugar – 1/2 cup
Fresh Blueberries – 1 cup
Desiccated Coconut – 3/4 cup
Baking Powder – 3/4 tsp ( 1/2 + 1/4 tsp)
Baking soda – 1/2 tsp
Refined Oil – 1/4 cup
Milk – 3/4 cup
A pinch of Himalayan salt

Some blueberries & desiccated coconut (2 tbsp) for topping

Method:

  1. Wash blueberries and let them dry. Then toss dried blueberry with 2 tsp of flour and keep it aside.
  2. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder and keep it aside.
  3. Now mix desiccated coconut and salt with dry ingredients.
  4. Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth.
  5. Now mix wet ingredients with dry ingredients. Mix them well.
  6. Put the prepared batter into a greased pan. Add blueberries and desiccated coconut over batter and with help of spatula or spoon gently.
  7. Tab the pan on a countertop to release any large air bubbles. Put the pan into the preheated kadai (wok) and bake it for 60 minutes.
  8. When cake is done, allow to cool for 10 minutes. Remove cake from the wok and set them on a rack set over a tray or sheet pan.
  9. Allow cake to cool completely before slicing and enjoy.
Happy Friendship Day

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.
Wholesome Baking
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.

Baking In Wok

Wood Apple Jaggery Chutney (No Sugar) | Summer Special Recipe

Think summer and the most popular fruits that come to mind includes – Mangoes, Melons, and Wood Apple. Wood Apple popularly known as bael in the Northern part of India, Wood apple gives you a boost of energy in summers. The high protein content of the fruit also boosts the healing power of your body. I shared some recipes with Woodapple – Woodapple JamWoodapple Summer DrinkWhole Wheat Woodapple Cake, and Spicy Woodapple Chutney made with sugar. Today I am sharing wood apple chutney with jaggery or gur. By adding jaggery this chutney becomes healthier.

Healthy Chutney

 The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals. This sugar free chutney is spicy and sweet chutney made with wood apple or bael, jaggery, and mix spices. It goes well parathas or with any chaat.

Woodapple Chutney With Jaggery

Wood Apple Jaggery Chutney

Ingredients:
Woodapple – 1 medium
Grated jaggery or gur – 1 cup

Spices:
Black Salt – 1 tsp
Roasted cumin seeds- 1 tsp
Black pepper powder – 1 tsp
Fennel seeds – 1/4 tsp
Red chili powder – 1/2 tsp
Salt to taste

Method :

  1. Break open the fruit and using a spoon scoop the pulp. Put woodapple pulp with 1 cup of water in a bowl and keep it aside for 30 minutes.
  2. After 30 minutes using your palms gather. Squish the pulp to separate the seeds and juice the pulp. Press the juice through a sieve to strain the fibers and seeds from the thick pulp.
  3. Add strained wood apple pulp in a nonstick pan and cook for 10 minutes on low flame.
  4. Add jaggery with all spices and cook for another 10 minutes on low flame. Once chutney starts to thickens switch off the flame.
  5. Allow chutney to cool down. Then add lemon juice and mix well.
Bael Chutney

Tips :

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

Wood Apple Spicy Dip | Bael Spicy Chutney | Summer Special

The wood apple is a peculiar fruit – it looks like a rotten coconut on the outside, and on the inside, it doesn’t get any prettier. Nor does it smell right – many refer to as a sort of mixed stench of rotten blue cheese with overripe bananas. But much like the stinky durian, we know better not to judge a fruit by its odor. Wood apple gives you a boost of energy in summers. The high protein content of the fruit also boosts the healing power of your body.

Spicy Chutney

The wood apple is actually a popular fruit in Indian and Sri Lankan cuisine, native to those areas and neighbouring Bangladesh and Andaman Islands. Botanically called limonia acidissima, and commonly referred to as the elephant apple, wood apple fruit grows on trees that reach up to nine meters tall, ranging between 5-9 cm when mature. Recently I posted some recipes with Woodapple – Woodapple Jam, Woodapple Summer Drink, and Whole Wheat Woodapple Cake. Today I am going to share a spicy and sweet chutney made with wood apple or bael, sugar, with spices. It goes well parathas or with any chaat.

Woodapple Chutney

Ingredients:
Woodapple – 1 medium
Brown Sugar – 1/2 cup

Spices:
Black Salt – 1 tsp
Roasted cumin seeds- 1 tsp
Black pepper powder – 1 tsp
Fennel seeds – 1/4 tsp
Red chili powder – 1/2 tsp
Salt to taste

Method :

  1. Break open the fruit and using a spoon scoop the pulp. Put woodapple pulp with 1 cup of water in a bowl and keep it aside for 30 minutes.
  2. After 30 minutes using your palms gather and squish the pulp to separate the seeds. Press the juice through a sieve to strain the fibers and seeds from the thick pulp.
  3. Add strained wood apple pulp in a nonstick pan and cook for 10 minutes on low flame.
  4. Now add brown sugar with all spices and cook for another 10 minutes on low flame. Once chutney starts to thickens switch off the flame.
  5. Allow chutney to cool down. Then add lemon juice and mix well.
  6. Enjoy Woodapple Chutney with hot parathas.
Summer Spicy Chutney

Tips :

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

Whole Wheat Wood Apple Cake (Aata Bael Ka Cake) | Summer Special | No Egg No Maida (APF) No Butter

Bael Fruit also is known as wood apple, elephant apple or monkey apple. It gets the name wood apple because of its hard wooden shell. Woodapple shells are tough, and the inside consists of a brownish pulp and small white seeds.

Wood Apple or Bael Fruit

The wood apple tree is native to India but is also found in Sri Lanka, Thailand, and other regions in the southern part of Asia.  It has a lot of health benefits and it’s very rich in minerals like iron, phosphorus, and calcium. It’s also a rich source of vitamin B and citric acid.

Delicious Summer Cake

I have already posted the recipe for Woodapple Juice and Woodapple Jam. Now this time its a “CAKE ” Yes, tea time summer cake made with whole wheat flour, milk, and wood apple jam. I have added chopped bael candy (Patanjali Product) instead of dry fruits. Glazed with wood apple jam and sprinkle some colored mint flavored fennel. It turned out so moist and delicious. Do try this cake this summer.

Wood Apple Jam

Ingredients :
Whole Wheat Flour – 1 and 1/2 cups
White Powdered Sugar -3/4 cup
Milk – 1 Cup
Baking powder – 2 tsp
Woodapple Jam – 3/4 cup + 3 tbsp
Refined Oil – 6 tbsp
A pinch of Salt
Chopped Bael Candy (I used Patanjali Bael Candy) – 1/2 cup

For Topping: Mint Flavored Fennel – 2 tbsp

Method:

  1. Toss 1 tsp of wheat flour with chopped Bael candy and keep it aside.
  2. Dry Ingredients – Sieve whole wheat flour, baking powder, salt and add tossed Bael candy. Mix them well.
  3. Wet Ingredients – In a grinder mix sugar, oil, milk until, woodapple jam, smooth mixture.
  4. Now mix wet ingredients with dry ingredients well.
  5. Spoon about 1/2 cup of the batter into the baking pan. Spoon woodapple jam over the cake batter keeping batter away from the edges of the pan.
  6. Spoon remaining cake batter over the woodapple jam layer.
  7. Tab the cake pan on a countertop to release any large air bubbles.
  8. Put cake pan into the preheated pressure cooker and bake it for 1 hour.
  9. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  10. Now take a spoon of woodapple jam and spread with help of butter knife. Sprinkle mint fennel.
  11. Allow the cake to cool completely before slicing.
Summer 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.
No Oven 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 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.
Made Cake with Woodapple Jam

Sunshine Summer Spread | Wood apple or Bael Jam | Yummy Summer Treat

Wood apple, also known as “bael” in India, has loads of health benefits. Bael fruit has other names like wood apple, elephant apple, and monkey fruit. Its sweet pulp is filled with nutritious benefits. You can make wood apple juice, wood apple chutney and also wood apple jam. Wood apple jam is very easy and with very few ingredients delicious jam is ready.

Woodapple Jam

Ingredients :
Wood Apple – 1 medium
Sugar – 3/4 cup
Juice of one lemon

Sunshine Summer Spread

Method :

  1. Break open the fruit and using a spoon scoop the pulp. Put wood apple pulp with 1 cup of water in a bowl and keep it aside for 30 minutes.
  2. After 30 minutes using your palms gather. Squish the pulp to separate the seeds and juice the pulp. Press the juice through a sieve to strain the fibers and seeds from the thick pulp. It yields around 2 cups.
  3. Add strained wood apple pulp in a nonstick pan and cook for 10 minutes on low flame.
  4. Now add sugar and cook for another 10 minutes on low flame.
  5. Once jam starts to thickens switch off the flame and add lemon juice. Mix it well and cook for a minute.
  6. Allow jam to cool down completely. Then store in sterilized glass jar.
  7. Enjoy woodapple jam with hot parathas or with vanilla ice cream.
Summer Treat For Kids

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 and store in sterilized glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.
Super Healthy Spread

Bael Sharbat (Wood Apple Cooler) – Beat The Heat With This Summer Drink

Summer calls for quenching one’s thirst and drinking beverages which are soothing, colourful, flavourful, tempting as well as tasty, giving a fresh lease of life in the scorching heat. Bael juice is one such refreshing drink and also one of the oldest traditional drinks in India, which has Ayurvedic importance.

Bael Sharbat

Indian bael, originally known as Aegle Marmelos, is a wonderful summer drink that cools us down, rejuvenates, cleanses, and nourishes the body with all the nutrients. This juice is commonly consumed after breaking fasts like on Maha Shivratri. It is easy to digest and is an excellent summer coolant.

Summer Drink

Wood Apple is also known as Bael Fruit. Bael fruit has other names like wood apple, elephant apple, and monkey fruit. Wood apple is an immune booster and fights against bacterial and viral infections caused by them. It is a great reliever for respiratory problems too. Wood Apple contains tannins, phosphorous, fiber, calcium, nutrients, vitamins, organic compounds, protein, and iron.

Woodapple or Bael

Bael Sharbat (Wood Apple Cooler ) – Summer Drink

Ingredients :
Wood Apple – 1 medium
Powdered sugar or powdered jaggery – 2 tbsp ( optional )
Black salt – 1/2 tsp
Roasted cumin seeds powder – 1/2 tsp
Cold water – 2 cups
Juice of two lemons
Salt to taste

Bael Sharbat

Method :

  1. Break open the fruit and using a spoon scoop the pulp and place in a large bowl. Put 1 cup of water and keep it aside for 30 minutes.
  2. After 30 minutes using your palms gather. Squish the pulp to separate the seeds and juice the pulp.
  3. Press the juice through a sieve to strain the fibers and seeds from the thick pulp.
  4. Scoop the pulp remaining in the sieve into a vessel and add more water ( 1/4 cup each time). Repeat it and strain till all that remains is the fiber.
  5. Add powdered sugar, black salt, roasted cumin powder, lemon juice to the strained juice and run in a blender with two cups of water.
  6. Serve chilled.
Wood Apple

Whole Wheat Dry Fruits Chocolate Cake | Kadai (Wok) Cake – No Egg, No All Purpose Flour, No Butter | Healthy Chocolate Treat

Cakes are unsurprisingly everyone’s favorite, be it a birthday, anniversary or any other occasion or just have a slice of cake with tea or coffee. This cake is a delicious, sinful cake that is healthier, tastier, and eggless, butterless – Isn’t it wonderful? Made with whole wheat flour make it healthier with the crunch of dry fruits. This cake recipe is easy, super moist, and rich in chocolate flavor. This is everything that makes a cake all the more exciting.

No Egg, No All Purpose Flour, No Butter

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.

Healthy Chocolate Cake

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.

Tea Time Cake – Healthy Wholesome Treat

No Egg, No All Purpose Flour, No Butter | Healthy Chocolate Cake

Don’t have an Oven or Microwave? Don’t worry, you can still bake this chocolate cake in your stovetop. Baking at home also gives you control over the quality and quantity of ingredients that go into the making of the cake. This eggless chocolate cake recipe makes it easier and fuss-free to make the classic cake for people with inhibitions over eggs that too without compromising on its flavor. Eggless cakes can be tricky, but they don’t always have to be complicated. This one here is sweet chocolatey flavor and light moist texture make it perfect to celebrate any occasion 🙂

Loaded With Healthy Dry Fruits

Ingredients :
Whole wheat flour – 1 & 1/2 cups + 2 tsp
Brown sugar – 3/4 cup or 1 cup
Cocoa powder – 1/4 cup
Milk – 1 cup
Mix of nuts & seeds – 1 & 1/2 cups
Refined oil – 1/4 cup
Baking powder – 2 tsp
A pinch of Himalayan pink salt

Method :

  1. Dry ingredients – Sieve whole wheat flour, baking powder, cocoa powder, salt.
  2. Toss chopped dry fruits with flour. Then add chopped dry fruits and mix them well. Keep mixture aside.
  3. Wet ingredients – In a grinder mix brown sugar, oil, milk and grind them until smooth mixture.
  4. Mix both dry and wet mixtures together. Now cake batter is ready.
  5. Put prepared batter into a greased square pan. Add dry fruits of your choice 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 the pan into the preheated wok and bake it for 1 hour 10 minutes.
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Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Kadai or Wok Cake
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.

Healthy Slice Of Chocolate Cake

Summer Salad Plate | Green Salad Summer Plate with Lime Dressing | Healthy Breakfast Salad

A salad for breakfast ??? Yes, breakfast salads are a great way to start your day with nutrient-dense foods. They may also boost your mood and productivity, improve your digestion, and even help you lose weight as well.

Summer Salad Plate

Breakfast salads are a super-easy way to load up on fresh vegetables and fruits. You can toss them together quickly and they’re light, fresh while still being filling. As long as you have a good source of protein and some healthy fats on there, the salad will keep you full until your next meal without weighing you down.

Green Salad Summer Plate with Lime Dressing

Antioxidants give fruits and vegetables their different colors so a handy way to make sure you’re getting a good range of antioxidants and different health benefits is to choose those you like from each of the five different color groups – Red, Purple & Blue, Orange & Yellow, White & Brown, and Green. They all have their benefits but today I am sharing a recipe with Green veggies and fruits – Salad Summer Plate with Orange Dressing.

Dressing Ingredients

Green vegetables and fruits are great foods with a wide variety of nutrients, especially nutrient dense dark green fruits and veggies. Green fruits and veggies contain calcium, dietary fiber, antioxidants and a variety of vitamins. This Summer Salad Plate has all my favorite fruits – Avocado, Kiwi, Pear, Green Apple, Cucumber. Toss this salad with homemade fresh lime juice dressing.

Green Veggies & Fruits

Summer Salad Plate | Green Salad Summer Plate with Orange Dressing

Tangy Green Salad Bowl is healthy evening salad recipe. It tastes amazing with the tangy dressing made with the fresh lime juice, crushed pistachios and sesame seeds.

Healthy Breakfast Salad

Ingredients:
Cucumber noodles – 1 big
Kiwi – 2
Green Apple – 1
Avocado – 2 (pit removed, peeled, and chopped lengthwise)
Pear – 1
Sliced Green Grapes – 1/2 cup

For dressing :
Juice of one lime
Crushed pistachios & sesame seeds – 3 tbsp each

Spices for dressing :
Black pepper powder – 1/4 tsp
Red chili powder – 1/2 tsp
Black salt – 1/8 tsp
Dry coriander leaves powder – 1/4
Himalayan pink salt to taste

Green Salad Plate

Method :

  1. For the dressing – Pour lime juice and crushed pistachios & sesame seeds with spices in an airtight container and shake well, or whisk ingredients in a bowl.
  2. Place all veggies and fruits in a large bowl. Drizzle lime dressing over the salad. Serve immediately.
Cucumber noodles

Achari Mushroom Soybeans (Edamame) Curry | Tomato Red Capcicum Based Curry | Pickle Flavored Curry

This Achari Mushroom Fava Beans Curry is tasted so great, I couldn’t wait to share it. The spongy mushrooms soak up all the goodness and flavor of the spices and you can use just about any kind of mushroom – button, cremini, shiitake, portabella are all good here. This is also a very versatile dish that you can enjoy with plain steamed rice or naan or paratha.

Achari Mushroom Soybeans (Edamame) Curry

A tasty, spicy dish of mushrooms cooked with panch phoran spices commonly used in Indian pickles. It’s a delicious flavor you will not be able to forget anytime soon. The base of this curry is tomato and red capcicum. This achari curry is well spiced but not necessarily spicy. You can easily adjust the level of heat by adjusting the amount of cayenne or red chili powder that you use. I used mild one.

Tomato Capcicum Based Curry

I used frozen fava beans which is also known as Soybeans are one of the world’s most popular and versatile food crops. They are processed into a variety of food products, such as soy protein, tofu, soybean oil, soy sauce, miso, natto and tempeh. Soybeans are also eaten whole, including as immature soybeans known as edamame. Traditionally eaten in Asia, edamame is gaining popularity in Western countries, where it is typically eaten as a snack.

Soybeans

You could use other main ingredient instead of mushrooms. It is called achari, after all because of the pickling ingredients in the sauce. This curry is an aromatic, flavorful and tangy North Indian dish made with the same spices that are typically used to make Indian pickles, also known “Achar”. In Hindi, Achar means Pickle. The spices often used to make pickles such as the panch phoran and dried chillies used in this recipe.

Panch Phoran Spices & Red Capcicum Based Curry

This dish has got tangy, sweet, sour and spicy notes, and packs a punch with proper desi flavours. The achari masala doesn’t need pre-planning or a lot of effort to make. This is a tomato red capcicum puree based masala combined with Indian spices like whole red chillies, fenugreek seeds, whole coriander, cumin, fennel, mustard seeds or rai, turmeric powder, red chili powder. Make this on a weeknight or when you have guests over 🙂

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Ingredients :

List of Whole Masala
Dry red chilli – 2
Whole coriander seeds – 1 tbsp
Fennel seeds – 1 tbsp
Cumin or Jeera – 1/2 tbsp
Black mustard or Rai – 1/2 tsp
Fenugreek seeds – 1/2 tsp

Puree
Tomato – 3
Red capcicum – 1
One green chilli

Other ingredients
Mushrooms – 300 gms
Frozen soybeans – 1/2 cup
Finely chopped onion – 1 small
Grated ginger – 2 tbsp
Oil – 2 tbsp
Kalonji or Nigella seeds – 1 tbsp
Asafoetida or hing – 1/4 tsp
Turmeric – 1 tsp
Paprika – 1 tsp
Greek yogurt – 1 cup
Himalayan pink salt to taste
Few fresh coriander leaves

Pickle Flavored Curry

Method :

1.Dry roast the ingredients listed under List of Whole Masala on low flame for about 5 minutes till the spices release their aroma. Let them cool and grind to a powder using a mixer grinder.

2.Puree the red capsicum, tomatoes and green chilli together and set aside.

3. Heat oil in a heavy bottomed pan. Add kalonji or nigella seeds, asafoetida and saute for 10-15 seconds.

4. Add grated ginger and saute for 30 seconds, Then add chopped onions and cook till they turn slightly golden brown.

5. Add turmeric powder, paprika powder and add tomato capcicum green chiili puree with powdered whole masala (step 1) and 1/2 cup of water. Cook till the masala thickens and the oil separates and starts floating on the sides. This will take about 10 minutes on medium low heat.

6. After 10 minutes, add beaten greek yogurt with 1/2 cup water , salt to taste and cook for another 10 minutes.

7. After 10 minutes add chopped mushrooms and mix them well. Cover and cook mushrooms till softens.

8. Add frozen soybeans and cook for 5 minutes on low heat. After 5 minutes turn off the heat add fresh coriander leaves. Transfer the Achari Mushroom Curry to a serving bowl and serve hot.

Tasty Lunch Recipe