Mix Beans Beetroot Curry | Spicy Lunch Curry Recipe | Indian Curry

The Indian subcontinent is a big place, so it stands to reason that there are not only going to be different types of Indian curry but different approaches to what is considered flavorful and what ingredients go into it.

Mix Beans Beetroot Curry

I love to experiment in the kitchen and come up with exciting new ideas, but I’ll always be passionate about traditional Indian curries. You just can’t beat a warming bowl of delectable Dhal with some homemade chapati and a steaming plate of fragrant rice. I already shared recipe with Rajma (Kidney beans) – White Rajma Curry , Rajma Curry ( Red Kidney Beans Curry).

This Beans Curry is a delicious mixed beans curry made by cooking five types of beans in a beetroot onion tomato gravy flavored with Indian spices. This easy bean curry is vegan, gluten-free, and super yummy with rice. I am a huge fan of Beetroot. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. The key here is adding just the right amount so you don’t find them overpowering.

Mix Beans & Beetroot

Beans are seeds from the Fabaceae family, commonly known as the legume, pea, or bean family. They are a good source of protein, fiber, iron, and vitamins that offer many health benefits. Beans contain amino acids, which are the protein building blocks that the body uses to heal and to make new tissues, such as bone, muscle, hair, skin, and blood. Protein is an essential nutrient.

Ingredients :
Mixed Beans ( soaked overnight ) – 2 cups
Spinach – 2 bunches
Chopped onion – 2
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Chopped Tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Dry coriander leaves powder – 1 tbsp or few chopped fresh coriander leaves

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

Whole Garam Masalas:
Cinnamon stick – 1 inch
Black cardamom – 2
Bay leaf – 1

Spicy Lunch Curry Recipe

Method:

  1. Put soaked mixed beans with 2 cups of water, a pinch of salt, whole garam masalas and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled rajma into two equal parts ( 1 cup each).
  2. Check to see the beans are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Heat 2 tbsp oil in a deep non-stick pan and add cumin seeds.
  4. Allow to the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
  5. Then add chopped tomato with one small beetroot and cook until they’re soft. Now allow to masala to cool completely and then grind it into smooth paste.
  6. Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder, coriander powder, rajma masala with little water (cook for 30 seconds on low flame) and add pureed beetroot onion tomato mixture. Mix it well. Cook until masala leaves oil on low heat.
  7. After masala is prepared add boiled beans with water and cook for 5 minutes on low heat.
  8. After 5 minutes gently mash beans with a potato masher (don’t mash all beans)
  9. Close the lid and cook beans for 5 minutes on medium heat.
  10. Garnish with dry coriander leaves powder or fresh coriander leaves and serve hot.
Delicious Curry Recipe

Banana Jaggery Dry Fruits Cake | Baking with Whole Wheat Flour | Kadai (Wok) Cake | No Sugar Cake

Even after hitting those extra hours at the gym and eating healthy all the time makes you crave something sweet. Only a few can resist this temptation and go to their bed peacefully. But what if we told you that you don’t need to think much about the extra calories as we have a completely healthy yet delicious cake recipe that can stop your cravings in an instant? Here is the easy recipe of Banana Whole Wheat Jaggery Cake that you can prepare and enjoy this sweet dish and still not worry about those extra kilos.

Banana Jaggery Dry Fruits Cake

This Healthy Eggless Banana Bread made with Whole Wheat Flour and Jaggery is just what you need to bake right now to cheer you up. You can use it as your favorite tea time dessert, for your kid’s lunch box, or this even works great as a healthy breakfast option as well. One important thing to make sure of is to cool the cake completely before slicing.

Baking with Whole Wheat Flour

Banana and jaggery both are rich in iron and whole wheat, as well as banana, is rich in vitamins and fibers. Extremely easy to make this cake is a delight of all cake lovers’ especially egg-less cake lovers.

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Ingredients :
Ripe Banana – 4 (small size)
Whole Wheat Flour – 1 & 1/2 cups + 1 tbsp
Grated jaggery – 3/4 cup
Mix chopped dry fruits – 1 cup
Refined Oil – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Sesame and flax seeds (1 tbsp each) and some dry fruits for toppings
A pinch of Himalayan pink salt

Kadai (Wok) Cake

Method :

  1. Toss 1 tbsp of flour with 1 cup of chopped dry fruits and keep it aside.
  2. Dry Ingredients – Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl.
  3. Wet Ingredients – In a mixer add bananas, grated jaggery, oil and grind it into a smooth paste.
  4. Now mix wet and dry ingredients well. Put the batter into a greased pan. Add thin slice on banana and sprinkle topping over banana slice. Also add dry fruits of your choice over batter.
  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 15 minutes.
  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.
Tea Time Cake

Tips:

  1. Adjust jaggery 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.
Healthy Treat
HOW TO BAKE THE CAKE IN KADAI (WOK)

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

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

Tuesday Tip| How to Cut and Deseed a Pomegranate ?

Who else loves pomegranates? Well, I do 🙂 As soon as these vibrant, ruby red fruits appear at the grocery store I start eating them like crazy. I love their sweet/tart flavor and their juicy, bursty texture. I sprinkle the seeds over desserts, salads, and even dips, while Manoj (My Husband) eats them in a bowl as a snack.

Pomegranate Seeds

Easy tip how to cut a pomegranate and de-seed it, with no mess or wasted seeds. If you’ve ever wondered how to open a pomegranate, this tip is for you. 🙂 Over the years we’ve experimented with how to eat a pomegranate pretty much every way possible. The challenge is to how to open and de-seed them.

Pomegranate

You will need :

One bowl water
Sieve
Chopping board
Wooden spatula
Knife
One Pomegranate

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How to Cut a Pomegranate ?

First, use a sharp knife to cut off the top of the pomegranate. About 1/4 inch being careful not to go past the skin of the pomegranate.

Remove the top.

Use your knife to make thin slits along those ridges. You should be cutting along the fruit’s white pith, not slicing open any of the arils. Repeat this cut around the pomegranate until you have five or six cuts that divide the pomegranate into wedges.

After you make the cuts. Using your hands, grip the pomegranate with your thumbs at the top cut end. Applying pressure, rip the pomegranate apart.

Now fill a bowl with water and turn peeled pomegranate segment downwards. Place the pomegranate, cut side down, in your non-dominant hand with your fingers spread apart.

Take a wooden spatula and begin to whack firmly on the top surface of the pom. Continue to firmly tap (or WHACK) all over the top of the pomegranate until all seeds have fallen out. You can turn the pom over at any point to see if there are areas where the seeds seem to be “sticking”. If so, focus your whacking on those areas until all seeds are in the bowl.

Using a spoon, remove the pith from the large bowl. Drain the water from the pomegranate with a strainer.

You can store pomegranate seeds in an airtight container in the refrigerator for up to five days. You can also freeze the pomegranate seeds by laying them in a single layer on a baking sheet for two hours, then moving the seeds to a freezer bag. Pomegranate seeds will keep in the freezer for months.

Tip – Be sure to clean up any pomegranate juice splatter immediately to prevent red juice stains.

Blueberry Lemon Tea | No Sugar Tea | Healthy Tea Recipe | Fruit Tea

Are you looking for a way to jazz up your next cup of tea? This fruit infused tea recipe will hit the spot :). The general idea is to steep pieces of aromatic fruit with your regular tea. Blueberry Lemon Tea is an easy to make refreshing drink perfect for a relaxing lunch date with friends. Fresh blueberry, lemon zest and water is all you need to create this simple refreshing tea recipe.

Blueberry Lemon Tea

I have been a tea lover for years. Sharing adrak wali chai with my NaniMaa & Maa over parle – g biscuits have always been some of my favorite memories.  There is just something about a nice cup of hot tea that brings back a sense of nostalgia and a sense of charm to any occasion.  Tea is sort of like a warm hug in my opinion and is nice shared with friends or just time alone reading a good book and tucking in for the night.

No Sugar Tea

Most fruits and vegetables are packed with nutrients, but blueberries are having a moment. Some say they’re the secret to glowing skin, others label them a “superfood.” But just how good can one tiny berry be? Blueberry fruit has powerful antioxidants, which drastically reduces the bad cholesterol level in the human body. In addition, it enhances the smooth blood flow in the arteries. Blueberries have about 25 different anthocyanins, making them the king of berries.

Fresh Blueberries

Ingredients : (For 2 cups)
Water – 3 cups
Blueberry – 1/2 (1/4 cup each cup )
Fresh lemon zest – 1/4 tsp

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Method :

  1. Heat water in a pan and let it boil.
  2. Add blueberry with lemon zest and crush with a potato masher. Let it boil for 8 minutes on medium heat.
  3. Then filter tea and enjoy. Fresh fruit tea.
No Sugar Fruit Tea

Pomegranate Masala Tea | Anar Masala Chai | Fresh Fruit Tea Recipe

Making fruit tea at home is incredibly simple. In fact, the popularity of fruit tea has caused tons of great infusing products to be placed on the market. By using fruit, the beverage is still kept healthy and in some ways, may even gain additional health benefits depending on what ingredients are used to flavor the tea.

Pomegranate Masala Tea

The red rich fruit is known to be one of the healthiest for a reason. It is called as a divine fruit because it is the most mentioned fruit in theological books. Pomegranate has antioxidant, anti-viral and anti-tumor properties and is said to be a good source of vitamins, especially vitamin A, vitamin C, and vitamin E, as well as folic acid.

Anar Masala Chai

The seeds and the sweet covering surrounding them — called arils — are the edible parts of the pomegranate fruit. Pomegranate tea is made with crushed pomegranate seeds, dried pomegranate flowers, or by adding pomegranate juice concentrate to tea. I used fresh pomegranate arils blend with tea masala. It taste delicious and make this tea, and let me know how it turns out :).

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Ingredients : (For 2 cups)
Water – 2 & 1/2 cups
Pomegranate arils – 1/2 cup
Tea or chai masala – 1/4 tsp

Fresh Fruit Tea Recipe

Method :

  1. Heat water in a pan and add chai masala. Let it boil.
  2. Add pomegranate arils and crush with a potato masher. Let it boil for 8 minutes on medium heat.
  3. Then filter tea and enjoy. Fresh fruit tea.
Healthy Tea

Hazelnut Whole Wheat Rava Chocolate Cake | Pressure Cooker Cake Recipe

Semolina, sooji or rava is a versatile ingredient and easy to cook with. It is used as a battering ingredient in many Indian dishes, and it is also used as the main ingredient in numerous foods, both sweet and savory, like Upma and Rava ladoo. This chocolate cake is made using rava or semolina and whole wheat flour instead of all purpose flour.

Super Easy Tea Time Cake

This cake is eggless and butterless too which make this cake healthier. It has a rich chocolate flavor and a grainy texture. Serve this cake warm, with a cup of hot tea or coffee.

Chocolate Rich Tea Time Cake

Ingredients :

Rava* – 1 cup

Whole wheat flour – 1 cup

Powdered brown Sugar – 3/4 cup

Cocoa powder – 4 tbsp

Oil – 1/2 cup

Little warm milk – 1 & 1/4 cups

Baking soda  – 1/2 tsp

Baking powder – 1 tsp

Salt a pinch

Mix of Hazelnut, roasted sunflower seeds, pumpkin seeds – 1/4 cup (each 3 tbsp)

Method:

  1. Dry ingredients: Shift sooji, whole wheat flour, cocoa powder, salt together and keep it aside.
  2. Wet ingredients: In a grinder add oil, and powdered brown sugar, milk. Grind them until smooth.
  3. Mix dry and wet ingredients together. Keep aside for 30 minutes (covered).
  4. After 30 minutes add baking soda, baking powder and mix it well.
  5. Put batter into a greased baking pan. Sprinkle topping over cake and with help of spatula press topping gently.
  6. Tab the cake pan on a countertop to release any large air bubbles.
  7. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Rava & Whole Wheat Choco Cake

Tips :

  • Grind rava in a mixer for 15 seconds. If using fine sooji no need for grinding.
  • Adjust sugar according to your taste.
  • Baking time may vary.
  • If the batter looks dry after 30 minutes. Add 2-4 tbsp of milk and mix it well.
  • You can add nuts of your choice.
  • 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 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.
Sooji Or Semolina Cake

Healthy Fruit Tea | Strawberry Raspberries Mint Tea | Fresh Fruit Chai | No Sugar Tea

First thing that comes into your mind after getting out of the bed is- A garma-garam Chai (a hot cup of tea). In India, it is more than just a cup of tea to start the day, it is a sentiment. Being a Pahadi, Chai is like a drug to us – “One cuppa chai is all we need”.

Tea Lover

But sometimes I want to change things up and add a twist to my tea. Mint is one of my favorite flavors to add in my tea. I often have fresh mint growing so it is simple to keep on hand and add to freshly brewed tea. This fresh strawberry raspberry and mint tea makes a great drink to have when you are having guest or just to have to enjoy during a cozy winter afternoon.

Healthy Fruit Tea

Strawberries are bright red, juicy, and sweet. Strawberries are jam-packed with vitamins. In fact, you only need to eat around 5 large berries to get 98% of your daily value of vitamin C. This vitamin plays a crucial role in maintaining a healthy immune system—helping your body avoid illnesses and recover more quickly. Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control.

Berry Tea

Raspberries are a small, sweet fruit with a tart undertone. Their cheerful pop of color and delicious flavor can make any ordinary meal feel special. And, each delicate raspberry is packed with vitamins, minerals, antioxidants, and fiber.

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Ingredients : (For 2 cups)
Water – 2 & 1/2 cups
Fresh raspberries – 7
Fresh strawberry – 6 (slice into half)
Fresh mint leaves – 6
Few mint leaves stems for garnishing

No Sugar Tea

Method :

  1. Heat water in a pan and let it boil.
  2. Add mint leaves with raspberries, strawberries and crush with a potato masher. Let it boil for 8 minutes on medium heat.
  3. Then filter tea and enjoy. Fresh fruit tea.
Fresh Fruit Tea

Sunshine Smoothie | Yellow Kiwi Mango Smoothie | No Milk No Sugar Smoothie

Ready in 5 minutes, this sunshine yellow kiwi mango smoothie is super creamy, filling, and high in vitamin C. Healthy and delicious, it’s the perfect way to start your day.

Sunshine Smoothie

When the last of late winter and spring colds going around, smoothies are perfect for getting a large dose of vitamin C, potassium, and other immune-boosting nutrients. I love using fresh fruit in my smoothies, especially as we enter spring. You still have the last of the winter citrus and kiwis in the markets, but also start seeing some of the warm weather flavors.

For this smoothie, it is best to use well-ripened kiwis. Unripe kiwi is very tart and will affect the smoothie. To determine if your kiwi is ripe you can give it a gentle squeeze and if it gives slightly then it is ready. You shouldn’t have to squeeze it hard, just a little bit. Really soft kiwi is overripe and can taste a little fermented. It is still usable for things like smoothies, but the flavor isn’t perfect.

Yellow Kiwi Mango Smoothie

In this smoothie I used yellow kiwi. Gold kiwifruit, in contrast, has smooth, hairless skin that’s a nice golden-brown color. Slicing the fruit in half reveals even more differences. Green kiwifruit has, as one would expect, a green flesh with black seeds. The flesh of our golden kiwifruit is a vibrant yellow color with a smaller core and fewer seeds.

No Milk No Sugar Smoothie

Ingredients:

Yellow kiwi – 3
Fresh one mango
Mix Crushed nuts of your choice

Summer Smoothie

Method :

  1. In a blender add yellow kiwi and mango.
  2. Blend everything until smooth. Sprinkle crushed nuts .
  3. Enjoy delicious and quick smoothie.
Bright Sunshine Smoothie

Lentils with Vegetable Curry | Chana Dal with Zucchini & Carrot | Zucchini Dal Recipe | Tasty Lunch or Dinner Recipe

Zucchini and Carrots cooked with chana dal, tomato-based curry makes a flavorful dish. This dal is great with paratha, chapati, steamed rice, or cumin rice. My mom would often make Chana Dal (Split Garbanzo Beans) with Lauki (Bottle Gourd) with onion, tomato, garlic, ginger, and homemade grounded spices. It was yummy every time.

Lentils with Vegetable Curry

Chana dal” is split chickpeas. Dal is often translated as “lentils” but refers to any pulse (lentils, peas, chickpeas [chana], kidney beans, etc.) that’s split in half. Chana dal is rich in B complex vitamins such as B1,B2,B3, and B9 which plays an important role in glucose metabolism. Chana dal is rich in dietary fiber. Hence, one cup of cooked Chana Dal can account for half of the required fibre intake for the day.

Chana Dal

Lauki is a part of the cucumber family and grows in the warmer areas of the world. It is not only light and easy to digest but is also great for weight loss. Not just the lauki sabzi, that we usually eat, but even its juice is considered great for losing weight. Some of my favorite recipes with Lauki – Lauki Ka HalwaLauki Chana Dal Curry and Lauki Shimla Mirch Sabzi.

Lentils with Vegetable Curry

Lauki is not a common vegetable here in Netherlands. But, zucchini is easily available here. Zucchini is also known as Courgette is a summer squash and is widely available in yellow and green colors in the stores. I love this veggie and I almost add this yummy veggie in my everyday cooking and in baking as well. I used zucchini in making sambhar, vermicelli, omelette, aloo tikkibread pakoras and Reyansh favorite Zucchini Chocolate Cake.

Yummy Zucchini Chocolate Cake

Zucchini (courgette) looks like it belongs to the family of cucumber, bottle gourd(dudhi). This green and medium thin vegetable is a bunch of benefits, which is well known to reduce weight, yet still boosting the nutrient value of your diet. Great for maintaining eye, heart and overall good health.

Lunch Recipe

Lentils with Vegetable Curry | Chana Dal with Zucchini & Carrot

A simple yet, delicious, healthy combination of Lentils and Vegetable, is full of nutrients and fibre. This curry is easy to make and is good for everyone in the family as it is high in protein.

Perfect Lunch Plate – Chana dal, Cumin Rice, Curd & Spicy Salad

Ingredients :
Zucchini – 1 medium (grated)
Chana daal ( soaked for 4 hours or overnight ) – 1 cup
Finely chopped onion – 1
Finely chopped ginger – 1/2 inch
Finely chopped garlic – 4
Finely chopped green chilly- 2
Finely chopped tomato – 2
Finely chopped coriander – 1/4 cup

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 1
Black pepper – 3

Spices:
Cumin seeds – 1/2 tsp
Turmeric  – 1/2 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 2 tsp
Sabzi masala  or Chana masala- 1 tsp
Olive oil -2 tbsp
Butter – 2 cubes
Salt to taste

Zucchini Dal Recipe

Method :

  1. Combine grated zucchini chana dal, salt, and pinch turmeric with 2 cups of water in a pressure cooker, mix well and cook for 3 whistles. Allow the steam to escape before opening the lid. Keep it aside.
  2. Heat the oil in a deep non-stick pan and add cumin seeds.
  3. When cumin seeds crackle add whole garam masalas and saute for 15 seconds.
  4. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, and cook for 5 minutes on low flame.
  5. Add coriander powder, turmeric, red chili powder, sabzi masala. Mix them well and add chopped tomato. Cook until masala leaves oil on the medium-low flame.
  6. Now add the boiled zucchini chana dal and mix well. Cook on a medium flame for another 2 minutes, while stirring occasionally.
  7. Now add butter cubes and garnished with coriander leaves. Served with hot jeera rice.
Chana Dal with Zucchini & Carrot

Orange Marmalade | Boiled Orange Method – Two Ingredients Recipe

Homemade orange marmalade is a wonderfully sweet yet bitter citrus fruit recipe prepared with only two ingredients. This marmalade is prepared without any use of pectin. Pectin is a stabilizer and acts as a gelling agent. It mostly found in berries, apples and in a citrus fruit as well. It also gives food items such as preserves a longer shelf life and so extends a jam or marmalade consumable life.

Orange Marmalade

Orange, mandarin, clementine, lemon, lime, grapefruit, mosambi and similar citrus fruit peels have the highest amount of natural pectin. In this recipe I used Mandarins, often called mandarin oranges, are a small and sweet tangerine variety. They do have some seeds, which makes them just the tiniest bit less desirable for snacking than seedless clementines (a variety of mandarin).


No Pectin Marmalade

Many traditional orange marmalade recipe you have to remove peel, boil juice and them separate the zest from the pith. But in this recipe, I used the boiling method, just boiled whole oranges in a pressure cooker and once oranges are cool down. Then remove its pulp and remove pith from the skin. Boiling up oranges will make easy to remove pith from the skin.

Fruit Marmalade

I love the boiling method because when orange is boil for that long, its bitterness slips into the water. You can use the whole orange with skin and all, for a moist and delicious result. Oranges lovers do try this recipe.

Two Ingredients

Ingredients:

Orange (mandarins) – 500 gms (5 -6 pieces of mandarins)

Sugar – 1/2 cup

Method:

  1. Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ).
  2. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin. Finely chop the skin into thin strips.
  3. Grind orange pulp ( it will yield 2 cups) without water.
  4. Combine sugar and boiled orange strips in a deep saucepan.
  5. Cook until marmalade gets thick and stir after every 2 minutes.
  6. Store marmalade in a clean and dry glass jar. 

Tips :

  1. Pour a few drops of prepared marmalade on a plate if it spreads then it’s not ready if it stays firm without moving then marmalade is ready.
  2. Allow marmalade to cool completely. Then store in a clean and dry glass jar.
  3. Keep marmalade in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.
My Favorite Fruit



Banana Blueberry Smoothie | Blueberry Yogurt Smoothie

Banana blueberry smoothie packs a punch of energy and it’s so refreshing with full of antioxidants. You just need few ingredients for this amazing creamy smoothie – a banana, fresh blueberries, milk, yogurt, and a perfect smoothie is ready. The cool bluish purple color of blueberries are an excellent source of vitamin C, which helps protect cells against damage and aids in the absorption of iron.

Blueberry

Whereas, bananas are also a good source of B vitamins, which play a role in cell metabolism. Banana is a great base flavor for any smoothie and will give you a lovely creamy texture.

Fruit Smoothie

Seeds are super high in essential fatty acids, including omega-3, and high in anti-oxidants. They blend easily into your smoothies, without changing the flavor or texture too much. While there are many seeds you could add to your smoothie, but these four are my favorite – flax seeds, sesame seeds, roasted pumpkin seeds, roasted melon seeds. I always buy them in a bulk and then slightly roast flax and sesame seeds. Then mix them together in a jar (1/2 cup each seed). Just add 1 tbsp of mix seeds in your smoothie or sprinkle on salad.

Mix Roasted Seeds

Ingredients:

Banana- 1 Big
Fresh blueberries – 1 cup
Yogurt – 1/2 cup
Milk – 1 cup
Mix seeds (Sunflower, flax seeds, melon and sesame seeds each 1 tbsp) – 1/4 cup

Method:

  1. In a blender add chopped banana, blueberries, yogurt, and milk.
  2. Blend everything until smooth. Pour into a glass and sprinkle mix seeds on top.
  3. Enjoy delicious and quick smoothie.
Yogurt Smoothie

Tip : You can add mix seeds into smoothie while grinding.

Yummy Morning Smoothie



Date Fig Jaggery Cake | Pressure Cooker Cake | Eggless Butterless Sugarless Baking

This traditional dark cake is typically made with plain flour mixed with dates and topped with pecans. It is generally made with all purpose flour, but in this recipe, I replaced all purpose flour with whole wheat flour. It has all the natural sugars from dates and jaggery. Ideal for a mid-morning snack or afternoon tea break, it is a great way to use up pecans and dates, figs you have lying around in your cupboard.

Date Fig Jaggery Cake

Dates are the fruit from a palm tree and can be referred to as the date palm. There are thousands of varieties but they can be classified into three simple sub-groups: soft, semi-dry and dry. Depending on your recipe or your preference will determine which kind of date you look for.

Pressure Cooker Cake

Dates also happen to be a mineral and vitamin-rich food as well as a great source of dietary fiber. Recent studies show that dates can contribute to several health benefits such as can help lower cholesterol, improving bone health, promoting digestion and so much more. They may be high in sugar but like other fruits, it’s the natural kind. So when introduced into the diet correctly, the sugar and calories can be harmless. Considering they contain natural sugars this makes them the perfect addition to many sweet recipes.

Recipes With Dates:

Sugar-Free Chocolate Dates Cake 
Whole Wheat Carrot Dates Prunes Cake
Chocolate Oats Dates Prunes Brownies
Whole Wheat Dates Cake
Dates Cranberries Burfi – No Sugar Sweet
Whole Wheat Banana Walnut Dates Cake
Dates Prunes Banana Cake
Khajur Gur Ki Chutney
Winter Energy Balls | Dry Fruits & Seeds Ladoo

Smooth-skinned and lusciously sweet, figs have a unique taste and texture, with slightly chewy flesh peppered with tiny, crunchy seeds. Their high sugar content pairs perfectly with similarly intense flavors, adding a burst of sweetness to savory dishes and a distinctive texture and aroma to sweet treats. Figs are technically inverted flowers that store their pollen inside the fruit. Native to the Mediterranean region and Southwest Asia, figs flavor has been described as a kind of a honey-taste with hints of berry. And of course, they give a crunchy-crisp texture from the seeds.


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Ingredients:
Whole wheat flour – 1 cup
Dates – 10
Milk – 1 & 1/2 cups
Figs – 5
Grated jaggery – 1/2 cup
Refined Oil – 1/4 cup
Baking Soda – 1 tsp
Chopped pecans, fig, dates – 1/4 cup each
Flax seeds for topping- 1 tbsp
A pinch of himalayan pink salt

Method :

  1. Soak chopped dates and figs in 1 & 1/2 cups of hot milk for 30 minutes.
  2. In a deep mixing bowl add chopped pecans, fig, dates (1/4 cup each) with 1 tsp of flour. Mix well.
  3. In a same mixing bowl. Sift dry ingredients: Whole wheat flour, baking soda with a pinch of salt. Mix them well.
  4. Wet Ingredients: Now in a grinder add soaked dates, figs with milk (Use the same milk in which they are soaked), jaggery, oil. Grind the mixture until smooth.
  5. Now mix wet ingredients with dry ingredients well.
  6. Put prepared batter into a greased pan.
  7. Sprinkle Chopped pecans, fig, dates with flax seeds over batter and with help of spatula press nuts gently.
  8. Tab the pan on a countertop to release any large air bubbles.
  9. Put the pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
  10. When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
  11. Allow cake to cool completely before slicing.
Eggless Butterless Sugarless Baking

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.

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.
  • 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.
Tea Time Cake

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.