Happy Chaitra Navratri | Recipes With Beetroot | Beetroot Kala Chana Gravy | Beetroot Rava Halwa | Beetroot Poori

The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama.

Happy Chaitra Navratri

Navratri’ in Sanskrit translates to ‘nine nights’. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas. This Hindu festival is dedicated to Goddess Durga and her 9 avatars. On each of these nine days, Hindus worship the nine different manifestation of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from the heaven to bless her beloved devotees.

Navratri Prasad

North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

Jai Durga

Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C. I already shared whole Navratri prasad with pumpkin this time I wanted to try with beetroot. Beetroot Kala Chana Gravy, Beetroot Rava Halwa , Beetroot Poori and turned out super yummy. Of course, treat for eyes as well because of beautiful beetroot pink color.

The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama. North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

Beetroot Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Ingredients: Kale Chane – 2 cups Beetroot – 1 One small chopped sweet potato Tomatoes – 3 Ginger – 1 inch One green chilli Oil – 4 tbsp

Spices: Cumin – 1 tbsp Carom seeds or ajwain – 1/2 tbsp Red chili powder – 1/2 tbsp Coriander powder – 3 tbsp Chana masala – 1 tbsp Chaat masala – 1/2 tbsp Himalayan pink salt to taste

Fresh coriander leaves

Method:

  1. Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
  2. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Now heat oil in a pan. When the oil is hot, lower the flame.
  5. Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
  6. After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
  7. Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
  8. Finally add fresh chopped coriander leaves and mix.
  9. Delicious kala chana gravy with beetroot is ready.

Beetroot Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.

Ingredients:

Sooji or Semolina – 1 cup Beetroot – 1 medium size Sugar – 1/2 cup Water – 1 cup Ghee – 5 tbsp + 1 tbsp Green cardamom powder – 1/2 tsp A pinch of Himalayan pink salt Chopped pistachios & almonds – 1/2 cup

Method:

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
  2. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
  3. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
  4. Mix it quickly in roasted sooji mixture and make sure there are no lumps.
  5. Cook for another minute on low flame, stirring continuously.
  6. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
  7. Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
  8. Garnish with chopped nuts and serve hot.

Tip:

Adjust sugar according to your taste.

Beetroot Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.

For Dough: Whole Wheat Flour – 1 cup Beetroot puree– 1/2 cup Rava – 1 tbsp A pinch of Himalayan pink salt Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
  2. At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  3. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  4. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  5. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
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Beetroot Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Delicious Parsad

Ingredients:
Kale Chane – 2 cups
Beetroot – 1
One small chopped sweet potato
Tomatoes – 3
Ginger – 1 inch
One green chilli
Oil – 4 tbsp

Spices:
Cumin – 1 tbsp
Carom seeds or ajwain – 1/2 tbsp
Red chili powder – 1/2 tbsp
Coriander powder – 3 tbsp
Chana masala – 1 tbsp
Chaat masala – 1/2 tbsp
Himalayan pink salt to taste

Fresh coriander leaves

Method:

  1. Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
  2. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Now heat oil in a pan. When the oil is hot, lower the flame.
  5. Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
  6. After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
  7. Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
  8. Finally add fresh chopped coriander leaves and mix.
  9. Delicious kala chana gravy with beetroot is ready.

Tip :

Taste salt before adding in masala because boiled black chickpea also has salt in it.

Kala Channa

Beetroot Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.

Recipes with Beetroot

Ingredients:

Sooji or Semolina – 1 cup
Beetroot – 1 medium size
Sugar – 1/2 cup
Water – 1 cup
Ghee – 5 tbsp + 1 tbsp
Green cardamom powder – 1/2 tsp
A pinch of Himalayan pink salt
Chopped pistachios & almonds – 1/2 cup

Method:

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
  2. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
  3. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
  4. Mix it quickly in roasted sooji mixture and make sure there are no lumps.
  5. Cook for another minute on low flame, stirring continuously.
  6. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
  7. Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
  8. Garnish with chopped nuts and serve hot.

Tip:

Adjust sugar according to your taste.

Halwa

Beetroot Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.

For Dough:
Whole Wheat Flour – 1 cup
Beetroot puree– 1/2 cup
Rava – 1 tbsp
A pinch of Himalayan pink salt
Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
  2. At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  3. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  4. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  5. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
Poori

Christmas Baking | Custard Cranberry Jam Cake | Cake with Cranberry Jam | Wok Baking

This Custard Cranberry Jam Cake is festive and luscious. Perfectly spiced, moist, and with a hint of sweetness, this spiced cranberry jam cake will quickly be a party favorite. Even better, it’s super easy to transport so that you can steal the show with this cake. You won’t have any leftovers :)It is spiced, moist, and perfect with a cup of coffee or tea for breakfast or afternoon snack. 

Custard Cranberry Jam Cake

The Cranberry is the star of this cake. This cake is packed with whole grains, fresh cranberry flavor, and spiced with cinnamon powder. In this cake recipe, I used fresh homemade spiced cranberry jam. Also, this cake is made with whole wheat flour. It’s best to start substituting whole wheat flour for all-purpose flour slowly to get used to the taste and texture. Whole wheat flour is high in fiber and cakes made with whole wheat flour are more filling and healthy.

Homemade Cranberry Jam

Cranberries are small berries, round or oval. The color varies from red to dark red. Cranberry flesh is white and tastes bittersweet. When it comes to the holiday season, cranberries are king. Serve these cranberry recipes like tender bread, easy pie recipes, and savory stuffings.

Cake with Cranberry Jam

Custard powder is mainly used to make dessert recipes like fruit custard. The most common recipe is fruit custard which is made with milk to form a thick sauce to top with fruits. I also make custard rice kheer with custard powder and it tastes delicious. I usually use custard powder in my cake recipes to give a nice yellow color. Some cake recipes with custard powder – Malai custard cakePumpkin cake and I always use custard powder in my most favorite cake – Orange cake.

Wok Baking

Custard powder not only adds a good aroma in baking it also makes them more delicious, and it gives beautiful golden yellow color after baking. This delicious cake has a perfect golden color with a perfect texture that melts into your mouth and it’s eggless, butterless too.

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Ingredients :

Flour – 1 & 1/2 cups ( All purpose flour or maida (1 cup ) & whole wheat flour(1/2)) + 1 tbsp

Greek yogurt – 1 cup

Dried red cranberries – 1 cup

Sugar – 3/4 cup

Fresh cranberry jam – 1/2 cup

Vanilla custard powder – 1/4 cup

Refined Oil – 1/4 cup

Baking powder – 1 tsp

Baking Soda – 1/2 tsp

A pinch of Himalayan pink salt

Method :

  1. Dry mixture: Shift all purpose flour, whole wheat flour, baking powder, baking soda. Mix salt and keep it aside.
  2. Wet mixture: In a grinder add sugar, curd, oil and custard powder. Grind until smooth.
  3. Mix dry mixture into wet mixture with grated carrot.
  4. Put 3 big scoop prepared batter into a greased pan. Then add 3 tbsp of cranberry jam and using a fork, make swirling pattern through the batters to get the beautiful marble design. Repeat this process with remaining batter.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Sprinkles some dried red cranberry and press gently with spoon.
  7. Put the pan into the preheated wok and bake it for 1 hour 15 minutes.
  8. 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.
  9. Allow cake to cool completely and then cut. Serve with tea.
No Oven 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 the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Palak Ki Muthiya | Healthy Snack | Recipe with Spinach

Muthiyas are among the most popular and healthy snacks as they are made with vegetable and an assortment of flours and very little oil is used for tempering. It is a healthy snack recipe unlike any other gujarati snacks, it is considered to be filling and also healthy as it steam cooked and not deep fried. It is typically served as a street food snack in gujarat.

Tasty Snack

When all these ingredients are combined in a correct proportion, it results in a soft and tasty Gujarati muthiya. It has a great shelf life so you can make it and store it in the fridge and use it as a side dish or breakfast also. Do try this 🙂

Gujarati Snack

We can make Muthiya using many vegetables like methi, mooli, doodhi are frequently used vegetables and also the traditional one. Muthiya absorbs less oil because it is a steamed dumpling and hence it is very healthy and nutritious. Spinach is linked to numerous health benefits that improve your eyesight, cancer prevention and regulates blood sugar. This is the actual reason why this leafy green is considered a superfood. This Muthiya recipe gives you a chance to eat this vegetable without being fussy for its bitter taste – a good way to make your kids eat it too.

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Ingredients:

For Muthiya
Whole wheat flour – 1 & 1/2 cups
Chopped spinach – 2 cups
Besan – 3 tbsp
Coriander powder – 1 tbsp
Roasted cumin powder – 1/2 tbsp
Red chilli powder – 1/2 tbsp
Turmeric – 1/2 tsp
Grated ginger – 1/2 tbsp
Finely chopped green chilli – 2
Juice of one lemon
Oil – 2 tbsp
Water – 1/2 cup
Baking soda –a small pinch
Himalayan pink salt to taste

For Tempering:
Oil – 2 tbsp
Mustard Seeds or Rai – 1/2 tbsp
White sesame seeds – 4 tbsp
Dry curry leaves – 3 tbsp
Red chilli powder – 1/2 tsp

Fresh chopped coriander leaves for garnishing

Method:

  1. Keep 3 cups of water in deep kadai and put a stand in it. Cover it and let it boil on medium heat.
  2. Mix all ingredients (mentioned under For Muthiya) in a bowl and knead a soft dough with 1/2 cup of water.
  3. Now take a large ball sized dough and roll to a cylindrical shape.
  4. Grease a steam plate with little oil. Place a cylindrical shape dough on a steam plate.
  5. Cover and steam for 30 minutes. Keeping the flame on medium heat.
  6. Steam until the toothpick inserted comes out clean. Allow them to cool down completely.
  7. Then cut into thick slices. Keep aside.
  8. For Tempering : In a pan heat oil and splutter rai or mustard, sesame seeds, dried curry leaves with red chilli powder. Then add in sliced muthiya and mix well.
  9. Spread and roast on both sides until the sides turn crisp.
  10. Garnish with fresh coriander leaves and serve with green chutney.
Snack Recipe

Raksha Bandhan Special | Tofu Kalakand | Indian Sweet Recipe | No Ghee No Oil Sweet Recipe

Traditionally celebrated by Hindus, Raksha Bandhan is a festival in which a sister ties a talisman or an amulet, also called rakhi, around her brother’s wrist. This symbolizes love and protection. Sometimes, when siblings have to live in separate locations due to various reasons like education, work, and marriage, it becomes difficult to experience the same joy.

Raksha Bandhan Special

Thanks to the advent of the internet, you can select your favorite fancy rakhi online and send that rakhi with sweets like gulab jamun, ladoo, rasgulla, and barfi overseas. This year I ordered rakhi from Ferns N Petals. Ordered an Ethnic Rakhi Set & Plants In Metal Pots and I loved it.

Ashu shared this beautiful picture (India)

My sister-in-law (Ashu) is a nature lover. She has a beautiful channel ” Nature’s Window”. She has an amazing squirrel friend called “gillu”. Do visit her channel

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Dearest 🙂 Rahul & Ashu
On this auspicious occasion of Raksha Bandhan, I pray for your ultimate happiness, good health, and success.

Handsome Brother (Rahul) & Beautiful Sister-In-Law (Ashu)

Handmade gifts often let the receiver feel that they are loved. They think that the person giving the gift has spent enough time thinking about what they want, something that shows their personality or interest. In addition, a handmade gift lets someone feel extra special because rather than giving a store-bought present, you chose to put your time creating something.

Handmade Rakhi

Without a doubt, the person who will receive it will feel nothing but good vibes. I made these personalized rakhis with alphabet beads and colorful threads. How I made it? The link is below.

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One of the most enjoyable aspects of each Indian festival is the mouthwatering food that is served on such special occasions. The day of Raksha Bandhan is feast time for the brothers, sisters to make their favorite dishes that adorn the dining table. Scrumptious sweets recipes are generally prepared for this day.

Tofu Kalakand

Kalakand is a delicious, rich sweet dish that is a staple in most Indian homes, particularly in the North. The texture and taste of this homemade recipe are very similar to the one you get in the mithai shops and are very easy to make as well.

Indian Sweet Recipe

This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor and texture.

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Ingredients :
Crumbled tofu – 400 gms or 1 & 1/2 cups
Milk – 2 cups
Full fat milk powder – 1 & 1/2 cups
Sugar – 3/4 cup
Chopped pistachios – 1/4 cup
Cardamom powder – 1/2 tsp
A pinch of salt

No Ghee No Oil Sweet Recipe

Method :

  1. Line a tray with butter paper and keep it aside.
  2. Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
  3. Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
  4. Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
  5. Then add sugar and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder and mix it well.
  6. Pour the mixture into a greased tray and let it set.
  7. Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
  8. Now cut into desired shape.
Indian Mithai

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

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

My Bestie Birthday | Chocolate Orange Cake | Boiled Orange Choco Cake

True friendship gets stronger no matter what distance that may be between them be it oceans or billions of miles, it only gets stronger with time. Even distance or something else is not a hindrance to true friendship. Feel free to send your friends these long distance birthday wishes and continue with the special bond and we hope your friendship will continue to blossom.

My Bestie & Me

I baked this cake for my bestie who is living miles away. Today is her birthday and she is a huge chocolate fan. This chocolate orange celebration cake is no ordinary cake. The secret of this Orangey tasty cake is – The Whole Boiled Mandarin. When Mandarin is boil for that long, its bitterness slips into the water. You can use the whole Mandarin with skin and all, for a moist and delicious result. You can used malta orange as well. Do try this cake.

Chocolate Orange Cake

My Bestie Birthday | Chocolate Orange Cake | Boiled Orange Choco Cake

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Ingredients:
Whole Wheat Flour – 1 cup
Powdered Sugar – 1/2 cup
Cocoa powder – 1/8 cup
Malta Orange – 2 (small size)
Baking Powder – 1/2 tsp
Baking soda – 1/2 tsp
Refined Oil – 1/4 cup
Greek yogurt – 1/2 cup
A pinch of salt

For Topping:
I used chocolate easter eggs – 6
Milk – 2 tbsp
Chocolate chips – 2 tbsp
Few Fresh slices of Oranges

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 30 minutes covered in low flame. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
  2. Wet mixture: In a grinder mix sugar, oil, yogurt, boiled orange (with the skin after removing pith) and grind into a smooth batter.
  3. Dry mixture: Sieve flour, cocoa powder, baking powder, baking soda, salt. Mix dry and wet mixtures.
  4. Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
  5. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Boiled Orange Choco 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 curd.
  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.
  5. For best results use orange with thin skin.
  6. “Malta” orange is perfect for this cake.

My Favorite Combo – Chocolate & Orange

For Topping : Melt easter chocolate eggs in a microwave for few minutes. Add little milk and mix it well. Quick Chocolate ganache is ready. Spread evenly on cake and sprinkle some chocolate chips with fresh oranges slices.

Papaya Mango Milkshake | Sunshine Summer Beverage

Healthy Way To Start Your Day – Papaya Mango Milkshake

This Mango Papaya Smoothie is a nutritious easy smoothie made with tropical fruits and canned coconut milk – it a nutrient dense tropical refreshing drink :). This Mango Papaya Smoothie is a getaway in a glass. I blend mango and papaya, give it a whirl with some milk – a refreshing drink you can probably order poolside somewhere tropical.

Sunshine Milkshake

It’s nutritious, flavorful, colorful milkshake made with milk, papaya, and mango. Both papaya and mango are rich in vitamins and antioxidants.

Papaya Mango Milkshake

Ingredients :
Chilled Milk -2 cups
Honey or Sugar – 1 tsp ( Optional)
Papaya – 1 cup (Chopped )
Mango – 1/2 cup (Chopped)
Mix Dry Fruits – 2 tbsp

Pomegranate Pearls – 2 tbsp

Method :

  1. Mix all the above ingredients together in a blender.
  2. Blend it until smooth and creamy.
  3. Garnish with nuts and pomegranate pearls. Serve chilled.
Summer Milkshake

Phool Makhana Namkeen ( Roasted Lotus Seeds or Foxnuts Snack) | Healthy Snack Recipe

The roasted makhana namkeen made an amazing snack as they were light, crunchy and healthy. Makhanas are also known as fox nuts, or lotus seeds, or phool makhana. Usually, people consume it during their fasts or even use it as an ingredient in Indian cuisines or sweet dishes like kheer, raita or makhana cashew curry, and are also eaten as an evening tea-time snack. Many people in different regions of the country use these seeds as an offering to the Gods, especially during Navratri.

Healthy Snack

Makhana is rich in calcium, protein, carbohydrates, phosphorous, iron, thiamine and zinc. This recipe is super easy and a great nutritious snack.

Best Tea Time Snack

Ingredients :
Makhana – 1 & 1/2 cups
Ghee – 2 tsp

Spices:
Red chilli powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Chat masala powder -1 tsp
Salt – to taste

Method :

  1. Add 2 tsp of ghee in a non-stick pan and add the makhana. Roast it till golden and crispy.
  2. Switch off the flame. Add all spices and toss it well.
  3. Cool down completely then store in airtight container.
  4. Enjoy with tea.
Roasted Makhana Namkeen

Aam Panna or Raw Green Mango Cooler | My Mom’s Recipe

Raw mango is one of the healthiest fruits you can try out in the beginning of summer. This green and tangy fruit help you deal with acne, indigestion, heatstroke. It is packed with vitamins too.

Raw Mango Or Kachha Aam

Beat the heat with this refreshing summer drink made of raw green mango pulp blended with cumin, jeera and mint leaves. Aam Panna summer cooler is a great remedy for heat stroke and dehydration.

Summer Drink

Ingredients:
Raw mango – 2 medium size
Sugar – 1/2 cup
Mint leaves – 14
Cold water – 4 cups

Spices –
Roasted cumin powder – 1/2 tsp
Black salt – 1 tsp
Soaked fennel seeds – 1 tbsp
Black pepper powder – 1/4 tsp
Red chili powder – 1/2 tsp

Refreshing Mango Drink

Method:

  1. Chopped raw green mango into large chunks (with skin) and put into a deep saucepan along with sugar, all spices, and 1 & 1/2 cups of water.
  2. Boil the mangoes for 20 – 25 minutes on low flame till they become soft inside, and the skin gets discolored.
  3. Allow it cool down completely and remove the pulp from the skin with the help of a spoon.
  4. Now add the pulp with mint leaves, in a grinder and make a smooth paste.
  5. Add water (2 & 1/2 cups) and again grind it with grounded boiled raw mango paste.
  6. Raw mango summer drink is ready. Pour into glass with ice cubes.
  7. Garnish with mint leaves and serve chilled.
Aam Panna

Tips:

  1. Adjust spices according to your taste.
  2. Soak fennel in a 1/2 cup of water for 20 minutes.

Wholesome Marble Cake | Chocolate Vanilla Cake | Pressure Cooker Cake

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

Wholesome Marble Cake

Whole Wheat Marble Cake | Pressure Cooker Cake

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

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

Method :

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

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
No Oven Baked Cake

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

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

White Rajma

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

White Rajma Curry

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

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

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

White Kidney Beans or Cannellini Beans Curry

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

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

Method:

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