Whole Orange Cranberry Cake | Pressure Cooker Cake | Boiled Orange Cake | Citrus Fruit Cake

This Whole Orange Red Cranberry Cake is loaded with orange flavor and it’s perfect for brunch or dessert. It is a sweet, moist tea time cake and it’s very, very orangey. This delicious orange cake doesn’t get an orangey flavor from a little zest or from orange juice. The secret of this Orangey tasty cake is – The Whole Boiled Orange.

Orangey Flavoured Cake

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.

No Oven or Pressure Cooker Cake

Ingredients:
Flour – 1 cup
( I used 50:50, Whole Wheat Flour: Maida or All Purpose Flour )
Malta Orange – 1
Dried Red Cranberry* – 1/2 cup
Dried Chopped Apricot – 1/2 cup
Powdered White Sugar – 1/2 cup
Cold milk – 1/4 cup
Refined Oil – 1/4 cup
Vanilla custard powder – 1 tbsp
Baking powder – 1/2 tsp
Baking Soda – 1/2 tsp
A pinch of salt

Method:

  1. Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 2 cups of water and orange. Boil it for 60 minutes covered in low flame.
  2. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
  3. Wet mixture: In a grinder mix sugar, oil, cold milk, boiled orange (with skin and pulp), vanilla custard powder and grind into a smooth batter.
  4. Toss soaked dried red cranberries and chopped dried apricot with 1 tbsp of whole wheat flour. Keep them aside.
  5. Dry mixture: Sieve flour, baking powder, baking soda or Eno, salt. Add tossed cherry and keep it aside.
  6. Mix tossed dried red cranberries, chopped dried apricot with dry and wet mixtures. Mix them well.
  7. Put prepared batter into a greased pan and 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 10 minutes.
Boiled Orange Cake

Tips :

  • Soaked dried red cranberries in a half cup water for half an hour. Remove water and dry it completely. Then add into the flour mixture. By soaking it will slice easily.
  • For best results use orange with thin skin.
  • “Malta” orange is perfect for this cake.
  • You can use 1 cup of whole wheat flour too.
  • Don’t reduce the quality of sugar otherwise, the cake will taste bitter.
  • Baking time may vary.
  • If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 10 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Fruit 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.
No Egg, No Butter Moist 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 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.

Orangey Besan Dhokla | No Sugar | Healthy Breakfast Recipe

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. Dhokla can be eaten for breakfast, as the main course, as a side dish, or as a snack. Being steamed besan dhokla is healthy and nutritious too. It is my favorite breakfast.

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No Sugar Dhokla

Made from besan this dish is nutritious, low calorie, protein-rich recipe ideal for breakfast or snack time. But this Dhokla is little different. It’s Sugarless. Generally, we add sugar to make dhokla little sweet. So I replace sugar with orange juice or mousambi juice. It makes dhokla tastier and healthier.

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Juicy Dhokla

Ingredients:

For Besan Dhokla:
Besan – 1 cup
Curd – 1/2 cup
Water – 1/2 cup
Eno or Baking soda – 1 tsp
Turmeric – 1/2 tsp
Juice of one lemon
Salt to taste

For Tempering:
Mustard Seeds or Rai – 1/2 tsp
Oil – 1/2 tsp
Water – 1 cup
Green chilli – 3
Lemon juice – 1 tbsp

Fresh orange juice – 1 cup
1/2 cup Pomegranate for garnishing

Method:

  1. Mix all above Dhokla ingredients except Eno and keep aside for 10 minutes.
  2. Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  3. Pour Dhokla batter into greased pan and steam for 15-20 minutes.
  4. Check with a toothpick if it comes out clean then it’s done. Allow dhokla to cool completely.
  5. Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add chopped chilies.
  6. In bowl mix water, lemon juice and add this mixture to tempering and boil for a minute.
  7. Then pour this hot mixture over steamed besan dhokla.
  8. Keep aside for 10 minutes. After 10 minutes add fresh Orange juice and serve immediately.

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Besan Orangey Dhokla

Tip :

  • Add juice just before serving.
  • Mosambi juice gives more sweet and tangy taste.
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Healthy Breakfast Recipe

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

Orange Kiwi Popsicles | No Sugar Summer Healthy Treat – Kid’s Favorite | Two Ingredients Treat

Enjoy this Two Ingredients – frozen healthy, vitamin C rich treat on a day when you’re looking for something cool that’s made with natural and nutritious ingredients. I really liked making these fruit popsicles because they are super easy and healthy. It is as simple as cutting up your favorite fresh fruits and arranging them in the popsicle mold.

Orange Kiwi Popsicles

The added bonus is these popsicles are made of fresh fruits, NO SUGAR added. In this popsicles, I used freshly squeezed orange juice, kiwi to fill out the molds and they turned out super delicious.

No Sugar Summer Healthy Treat – Kid’s Favorite

Kiwi green flesh is sweet and tangy. It’s also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber. Whereas, Oranges are well known for their vitamin C content. It boosts your immune system and improves your skin; they also aid with heart health, cholesterol levels.

Goodness Of Fruit

Ingredients:
Ripe Kiwi – 4
Fresh Orange Juice – 2 cups ( Juice of 6 Oranges)

Method:

  1. Peel and slice the kiwi fruit and place in a blender or food processor with the orange juice (with dough chopper ).
  2. Pulse until smooth. Pour into a popsicle mould.
  3. Now tap the moulds. Freeze them for 6 hours.
  4. For Demold Popsicles – Run under warm water until popsicles slide out of the mould.

Tips:

  • Don’t grind kiwi in the blender else kiwi seeds will grind along with the pulp.
Summer Treat

Eggless Cherry Orange Cake | Boiled Orange Cake | Baking With Whole Wheat Flour

Eggless Cherry Orange Cake is a moist and delicious fruit cake. It could also be called a Whole Orange Cake because the entire orange (peel, juice, and pulp) is used. It is perfect served with a warm cup of tea or coffee. In Orange cake generally, we use juice or zest of orange. But in this cake, I used “boiled orange”. Yes, boiled orange with peel, juice, and pulp. It will give you a perfect & full flavored orange cake.  Oranges Lovers do try this cake.

Eggless Cherry Orange Cake

Ingredients :

Flour – 1 cup

( I used 50:50, Whole Wheat Flour: Maida or All Purpose Flour )

Malta Orange – 1

Cherry (deseeded) – 1 cup

Powdered White Sugar – 1/2 cup

Cold milk – 1/2 cup

Refined Oil – 1/4 cup

Vanilla custard powder – 1 tbsp

Baking powder – 1/2 tsp

Baking Soda – 1/2 tsp

A pinch of salt

Boiled Orange Cake

Method:

  1. Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 2 cups of water and orange. Boil it for 60 minutes covered in low flame.
  2. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
  3. Wet mixture: In a grinder mix sugar, oil, cold milk, boiled orange (with the skin after removing pith) and grind into a smooth batter.
  4. Toss cherry with 1 tbsp of whole wheat flour and keep it aside.
  5. Dry mixture: Sieve flour, baking powder, baking soda, vanilla custard powder, salt. Add tossed cherry and keep it aside.
  6. Mix tossed cherries with dry and wet mixtures. Mix them well.
  7. Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
  8. Put the cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
Tea Time Cake

Tips:

  1. Use Malta Orange for the best result.
  2. Don’t reduce the quality of sugar otherwise, the cake will taste bitter.
  3. Baking time may vary.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 10 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Baking With Whole Wheat

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.
Pressure Cooker 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 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.
Healthy Slice Of Cake

Sunshine Smoothie | Three Ingredients Beverage | No Sugar Smoothie | Vegetable Fruit Smoothie

A pop of sunshine color to your healthy diet with this bright orange smoothie. Made with sweet peaches and tangy fresh orange juice deliver a burst of antioxidants to help you feel great from the inside out. Fiber-rich carrot has a stronger flavor, vibrant color, and hint of sweetness that makes this smoothie perfect summer drink.

Sunshine Smoothie

These three ingredients of smoothie are the best way to enjoy fruits and vegetables together. Sweet and fresh carrots are one of the best vegetables to enjoy during summer. Fresh carrots and freshly squeezed orange juice with peach in this smoothie are unique and outstanding. It has the right balance of sweetness of carrots and tanginess of orange juice.

Three Ingredients Beverage

The bonus of this drink I made this drink with freshly squeezed orange juice so NO SUGAR added. I chilled orange juice in the refrigerator for half an hour before serving.

Fresh Orange Juice

Orange is known to have several health benefits and is among the most popular fruits around the world. You can have Orange as a snack and also a major recipe ingredient in many dishes. Nowadays orange juice is an integral part of a healthy breakfast. Oranges are also a good source of fiber, vitamin B, vitamin A, calcium, and potassium.

Vegetable Fruit Smoothie

Sunshine Smoothie | Three Ingredients Beverage | No Sugar Smoothie | Vegetable Fruit Smoothie

I love this smoothie as it is a no-sugar snack. Even my son drank it right up and it’s a great way to get a serving of fruit and vegetable.

No Sugar Summer Drink

Ingredients :
Fresh orange juice – 2 cups (Juice of 8 oranges)
Chopped peach – 1 cup ( 5 peaches)
Chopped carrot – 1 cup ( 2 medium size )

Fresh Orange

Method :

  1. In a blender add chopped peaches, carrots with 1/2 cup fresh orange juice.
  2. Blend everything until smooth.
  3. Then add the remaining 1/2 cup of orange juice and blend it again.
  4. Use a mesh strainer to strain smoothie into a container.
  5. Pour smoothie into a glass and garnish with an orange slice or with peach.
  6. Enjoy delicious and quick smoothies.
Sunshine Summer No Sugar Drink

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



Vitamin C Packed Strawberry Orange Smoothie | No Milk Smoothie

Tangy and delicious vitamin C packed strawberry orange smoothie made with fresh fruits. This easy few ingredient smoothie is vegan and perfect for adding a boost of your favorite protein. A wonderful, healthy breakfast or snack 🙂

Vitamin C Packed Strawberry Orange Smoothie

Tropical and fruity, this Strawberry Orange Smoothies is so simple and taste like Summer in a glass.

This Strawberry Orange Smoothie is perfect for replenishing the body after a hard workout, or great for just enjoying on a hot summer day. This refreshing drink is not only tasty but is also packed with fiber, vitamins, and minerals to promote health and vitality.

No Milk Smoothie

Ingredients:

Fresh chopped strawberry – 1 cup
Fresh orange juice – 1 cup
A pinch of salt

Breakfast Smoothie

Method :

  1. In a blender add all ingredients (above mentioned)
  2. Blend everything until smooth. Enjoy delicious and quick smoothie.
My Favorite Smoothie