Mother’s Day is right around the corner. Make your mum’s day more special with this flavorful Rooh Afza Beetroot Cake. Nothing speaks love more than homemade baked goods.
This cake is super rich, flavorful and moist. I baked it using “sooji” or rava, whole wheat flour, curd, beetroot and “Rooh Afza”. Rooh Afza is the “summer drink of the east” because of its properties of cooling effect are enduring, which gives freshness and energy in very hot summer. It is used in Falooda, Kulfi, Phirni, Pudding, Kheer, Lassi and Milk Shakes. This cake is made of Rava or Sooji plus with whole wheat flour. Beetroot (my favorite veggie) adds beautiful pink color. Hero of this flavorful recipe is “RoohAfza”. Do try this cake
Mother’s Day Special | Rooh Afza Beetroot Cake Baked In Pressure Cooker | Recipe With Rooh Afza
Ingredients: Sooji or Rava or Semolina – 1/2 cup Whole Wheat Flour – 1/2 cup Powdered Sugar – 3/4 cup Curd or Yogurt – 1/2 cup Refined Oil – 1/4 cup Rooh Afza – 1/8 cup Boiled Beetroot – 1 & 1/2 cup (2 small Beetroot ) Baking soda – 1/4 tsp Baking powder – 1/2 tsp A pinch of Himalayan Salt
Rava Dhokla, a popular Gujarati snack, is steamed savory cakes which can be made in a variety of ways. They are soft and fluffy and are a perfect healthy breakfast or snack to enjoy with Kiwi Avocado Coriander Chutney.
Rava Dhokla is a light and healthy evening snack which is very easy to make. Rava is also known as sooji or semolina. Rava or Semolina is made up of durum wheat which means it keeps you full for a longer period of time and prevents you from overeating. Rava Dhokla is made within 15 minutes (excluding soaking time), so it’s a perfect breakfast recipe.
Rava or Semolina Ka Dhokla | Savory Steamed Cake With Semolina | Healthy Breakfast | Evening Snack – Rava Dhokla
The light yet filling snack is a healthy option and just perfect for evening snacks with a cup of hot tea. This dhokla recipe can be prepared in 20 minutes that makes it a great option for snacks when unexpected guests arrive.
Ingredients : Fine Rava – 1 cup Curd – 1/2 cup Water – 1 cup Oil – 1 tbsp Eno – 1 tsp Lemon juice – 3 tbsp + 1 tsp Salt to taste
Tempering : Mustard seeds or Rai – 1/2 tsp White Sesame seeds – 1 tbsp Curry leaves – 4-6 leaves Oil – 1/2 tbsp Water – 4 tbsp Chopped green chili – 1
Mix all ingredients except Eno and keep aside for 10 minutes.
Keep 2 cups of water in a deep kadhai 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.
Pour batter into a greased dhokla pan and steam for 15 minutes. Check with a toothpick if it comes out clean then it’s done. Allow it cool down.
Heat oil in a small pan. First, add the mustard seeds. Let them pop first.
Add curry leaves and white sesame seeds, and allow to crackle. Then add chopped green chili. Now add water, let it boil for 1 minute. Switch off the flame.
Spread tempering over dhokla and cut into the desired shape and enjoy.
Enjoy with green chutney or sauce.
Tips : If you don’t have fine sooji just grind normal sooji into the mixer. If dhokla doesn’t turn out spongy it may be for the following reasons:
When the batter has not enough moisture.
Keeping the batter for a long time after adding Eno.
Steaming on high flame for a long time.
If Rava is not properly soaked the dhokla will not be spongy.
Mangoes may very well be the king of all fruits. Filled with Vitamin B6, mangoes provide an incredible supply of brain food. B6 is vital to maintaining healthy brain function, mood, and sleep cycle. The enzymes within this nutritious fruit aid in the breakdown of proteins, while high fiber and water levels help maintain regularity.
They fight cancer, alkalize the body, help digestion. We use mango in a various dish like in sweets, ice cream, even in cakes, then why not a savory snack.
Today I am sharing a recipe “mango rava dhokla” which has very unique taste made with mango, rava or sooji and green chili. Mango lovers do try this …………
Ingredients: For Dhokla Batter: Rava – 1 cup Curd – 1/2 cup Water – 1/2 cup Oil – 1 tbsp Eno – 1 tsp Red chili powder – 1 tsp Finely chopped coriander leaves – 1/4 cup Juice of one lemon Salt to taste
Mango puree: Mango – 1 medium size Green Chilli – 2
Tempering: Mustard Seeds or Rai – 1/2 tsp Oil – 1/2 tbsp White sesame seeds – 1 tbsp Water – 1/2 cup Green Chilli – 2 ( cut lengthwise) Lemon juice – 1 tbsp A pinch of salt
For Garnishing : Chopped Mangoes and Kiwi – 1/2 cup
Peel the mango and grind it with green chili in a grinder to make a smooth paste.
Mix all dhokla ingredients and mango puree (except red chili powder and Eno). Keep it aside for 30 minutes (covered).
Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes.
Now add Eno in a soaked batter and mix it well.
Pour prepared batter into a greased dhokla pan sprinkle red chili powder and steam for 15 minutes on medium flame.
Check with a toothpick if it cum out clean then it’s done. Allow it cool down completely.
For Tempering: Heat oil in a small pan. First, add the mustard seeds. Let them pop first.
Add white sesame seeds, green chili and allow to crackle. Now add water, lemon juice, salt and let it boil for 1 minute. Switch off the flame.
Spread tempering over mango dhokla and cut into the desired shape.
Garnish with chopped mango and kiwi. Enjoy yummy, soft Mango Rava Dhokla.
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.
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.
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)
Dry ingredients: Shift sooji, whole wheat flour, cocoa powder, salt together and keep it aside.
Wet ingredients: In a grinder add oil, and powdered brown sugar, milk. Grind them until smooth.
Mix dry and wet ingredients together. Keep aside for 30 minutes (covered).
After 30 minutes add baking soda, baking powder and mix it well.
Put batter into a greased baking pan. Sprinkle topping over cake and with help of spatula press topping gently.
Tab the cake pan on a countertop to release any large air bubbles.
Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
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 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.
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.
How to Bake In A Pressure Cooker?
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.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
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.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
Navaratri, also spelled Navratri or Navarathri, is a nine nights Hindu festival, celebrated in the autumn every year. Thus, this is a nine-day or nine-night Hindu festival which is celebrated in the honor of the divine goddess Devi Durga. This Navaratri celebration happens two times a year. It’s because there are two Navaratris in a year. First, is Chaitra Navaratri which is celebrated in March or April and the second is Sharad Navaratri which is celebrated in October.
To celebrate Ashtami or Navami that is the eighth/ninth day of Navratri, Sooji or Rava halwa is prepared along with Kala Chana (Black chickpeas) and puri as prasad.
I already shared Atta Sooji Halwa, Sooji Gur Ka Halwa, but this Milk Rava Halwa is totally different. In this Rava or Sooji is soaked in a milk for 30 minutes and then it is sauteed in ghee. This halwa is rich in taste, almost like a milkcake. Do try this Halwa…
Milk Rava Halwa – Navratri Special
Rava – 1 cup
Sugar – 1 cup
Ghee – 1/2 cup
Milk – 1 cup
Water – 3 cups
Cardamom powder – 1 tsp
Mix chopped dry fruits – 1/4 cup
A pinch of Salt
In a bowl mix milk and Rava. Keep it aside or 30 minutes.
Take water, sugar, and cardamom powder in a saucepan. Boil until sugar dissolves completely.
Add ghee in a deep non-stick kadai and allow it to melt completely on medium-low flame.
Now switch off the flame. Add milk soaked Rava and mix well with melted ghee.
Turn on the flame and roast Rava on medium-low heat until brown color.
Now add prepared sugar syrup into roasted Rava and keep stirring till all the water gets absorbed.
Turn off the heat. Sprinkle a pinch of salt and dry fruits. Serve hot.
Use heavy-based non-stick pan.
Don’t add soaked rava into hot ghee. Otherwise, rava turned into stones.
Holi is coming, everyone is busy making “Gujiya”, the popular Holi sweet. Gujia is a sweet dumpling made with Maida and stuffed with Mawa, Rava, and Dry fruits. Making Gujiya is very time-consuming but without it Holi is incomplete. Today I am sharing an easy recipe to make Gujiya stuffing which takes less time and it has no sugar. All sweetness comes from dates, dried apricot, raisins, and jaggery.
It is quick because there is no need to chop dry fruits (which is a time-consuming task). Just roast them and mix with other roasted ingredients (Mawa, Coconut, Rava ). Grind all roasted ingredients in a grinder and its ready to use.
No Sugar Filling For Gujiya – Healthy & Quick
Ingredients: Homemade Mawa – 1 cup Rava or Sooji – 1/2 cup
Dry Grated Coconut – 1/2 cup
Dry fruits – 1 cup ( Walnuts, Pistachios, Almonds, Raisins, Cashews)
Chopped Dates – 1/2 cup
Chopped Dried Apricots – 1/2 cup
Grated Jaggery – 1/2 cup
Fennel seeds – 2 tbsp Cardamon powder – 2 tbsp
Butter or Ghee – 2 tbsp
Salt a pinch
Heat a non-stick heavy pan and roast dry grated coconut for 5 minutes on a very low flame stirring continuously.
Transfer roasted coconut in a bowl and keep it aside.
Heat 1 tbsp of ghee in the same pan and add all whole dry fruits. Roast them for 2-5 minutes on low flame stirring continuously. Switch off the flame and transfer to another bowl. Allow them to cool down completely.
Now heat 1 tbsp ghee in the same pan and add Mawa. Roast for 3 minutes on a very low flame.
Add rava and roast until mixture turns into light brown in color. Take out on a plate and allow to cool down completely.
Take a big bowl mix roasted Mawa Rava mixture, coconut, dry fruits, chopped dates, and apricots.
Add grated jaggery, cardamom powder, fennel seeds with a pinch of salt. Mix them nicely.
Put prepared mixture in a grinder and grind it into a coarse powder.
Gujiya filling is ready to use.
Allow to cool down roasted ingredients completely before mixing them.
You can replace jaggery with powdered white sugar or powdered brown sugar.