Whole wheat nankhatai

I always love to make healthy homemade recipes for my family.Instead of buying cookies from market i would always prefer to bake them at home.Sipping hot cup of tea with homemade healthy crispy nankhatai is the ultimate joy i would say.In the past i have tried making nankhatai several times but somehow the outcome was always ok ok and not upto my expectations.While surfing for the perfect nankhatai recipe i came across the useful tip of combining  ghee and sugar till it becomes creamy before adding the dry ingredients.I wanted to give it a try and assure myself that one little difference in the process of making nankhatai would make a huge difference.So presenting before you my tried and tested nankhatai cookies recipe which are crispy crunchy and they just melt in the mouth.Do try this recipe and enjoy  with your family !

         Ingredients

• Wheat flour 1 cup
• Powdered Sugar 1/2 cup
• Besan 1/2 cup
• Ghee(semisolid form) 1/2 cup
• Cardamom powder (around 1tsp ) optional
• Baking soda 1tsp
• Milk 1-2 tsp (if required)
• Dry fruits for garnishing (chopped)

         Method of preparation

• Preheat the oven to 350 degrees F or 180 degrees C for around 10 minutes.
• Line a baking tray or cookie sheet with parchment paper or you can lightly grease it with butter or ghee.Keep it aside.
• In a bowl, take ghee.Make sure that ghee is in semi solid form,not melted.
• Now add powdered sugar to ghee and beat it using whisk till it is smooth,creamy and light.
• You can also use electric whisk to ease the process if you have it at home.
• In another bowl take whole wheat flour, baking powder and cardamom powder in a bowl.
• Mix well by using whisk or spoon.
• Pass the flour mixture through strainer to remove lumps if any.
• Then add flour mixture into sugar and ghee creamy mixture and start mixing it using spatula.
• Mix it gently using your hand to make dough out of it.
• If you find that the mixture is little dry you can add 1-2 tsp milk to it.
• I  did'nt use milk in my recipe as dough consistency was perfect.
• Now start shaping into balls and flatten it slightly.Place them on the baking tray.
• Garnish them with small peices of dry fruit of your choice.I have used cashewnuts.
• Bake into the preheated oven for around 15-17 minutes.
• Remove the tray from the oven and let them cool for 5 minutes in a tray itself.
• Once the cookies cool down completely put them in the airtight container and serve with tea or coffee.

          Happy Baking !

Corn dhokla cupcakes

                                                                             

I had prepared this dish for an goan foodmania competition last year.I had seen this recipe in Tarla dalal madam's website,but i have made few changes in the proportion of ingredients as per my need.The main innovation in my recipe is i have tried making these dhoklas in cupcakes.

It's a must try healthy recipe for the people who love dhokla,corn and cupcakes! It can be best served for breakfast,tiffin or as evening snack.I know that this simple recipe will win you many praises.Specially kids will love this recipe because of it's attractive shape.

          Ingredients

• For dhokla mixture
• 1 Cup- Sweet corn kernels
• 1 Cup- Rava/sooji
• 1/2 -Cup yogurt/curd
• Salt - as per taste
• 1/2 tsp turmeric powder
• 1 tsp -Green chilli and ginger paste
• 2 -Teaspoon Fruit salt/Eno
• 2-Teaspoon Lemon juice
• 1- tsp oil(for greasing)
• 1/2 cup Water

          For tempering

• 2 tsp-oil
• 1 tsp- mustard seeds
• 1 tsp- white sesame seeds
• 1/4- tsp hing

          For garnishing

• Finely chopped coriander (handful)
• Grated coconut 1 Tablespoon

          Servings (makes around 6 normal size cupcakes)

          Method of preparation

• Make a smooth paste of corn kernels and tranfer it in the bowl.
• In the same bowl add curd,semolina, salt, ginger green chili,turmeric powder paste and ½ cup of water.
• Then add lemon juice and fruit salt.Once you add fruit salt bubbles will start forming on the surface.
• Grease the cupcake moulds with some oil.
• Gently mix it and transfer the batter into cupcake moulds.
• Place the cupcake moulds with batter in steamer and steam for around 15-20 minutes.
• Once they are done check by pricking toothpick in the cupcakes.
• Once it's cooled unmould dhokla.
• Prepare tempering using hing,mustard seeds,sesame seeds, and oil.Pour it evenly on dhokla cupcakes.
• Garnish with coriander and  grated coconut.
• Serve with green chutney.

          Note

• If you don't like to make dhokla in cupcakes you can make it in thali.

          Happy steaming !

Eggless rava cake

My aai had prepared this cake which was shown on some Tv show.It was so yummy that i borrowed recipe from her as i am always after healthy recipes for my blog.I also personally like eggless cakes more.

Aai had prepared this cake in pressure cooker but i preferred to bake it in my oven.You can choose the method of baking as per your convenience.This cake is eggless as well as without oil.This cake can be served for breakfast or as evening snack and also can be perfect for kid's tiffin.

          Ingredients

• 1.5 cup Rava/Semolina
• 1 tsp Baking soda
• 1 cup Milk
• 1 cup Sugar powder
• 2-3 tbsp Ghee
• 1/2 cup Curd
• 1 tsp Vanilla Extract

          (Serves 3-4)

          
          Method of preparation

• You can bake this cake in two methods ,one is in oven method and second in pressure cooker method.I will explain both the methods in detail.
• Prepare cake mix first 
• In a bowl mix nicely rava,milk,sugar powder,ghee,vanilla extract,curd and baking soda.
• Mix nicely using whisk or hand blender and keep aside.
• Pour the cake mixture in a greased cake pan.

          
         Cooker method

• You have to preheat the cooker to start the process.
• For this place a stand inside the pressure cooker and put the lid on without whistle and gasket.
• Switch the gas onto high heat for around 15 mins.
• Place the cake pan with cake mixture in preheated pressure cooker.
• Cover the lid (without whistle) and bake in the preheated pressure cooker for 50-60 mins on medium flame.
• Insert toothpick to check for properly baked cake.If the toothpick comes out clean it means cake is perfectly done.

          
         Oven method

• Preheat the oven at 180 degree celsius then tranfer the cake pan in the oven.
• Bake the cake at 180 degree celsius for 40-45 mins until a toothpick inserted in the centre comes out clean.

          

          Note

• While baking cake in pressure cooker check the size of cake pan.Prefer the pan which fits nicely in your pressure cooker.
• If you wish you can add chopped almond,cashewnuts,tooti frooti or chocochips as per your choice to make it more tasty.

          Happy baking !

Raspberry jam (seedless)

                                                                               


I tried making raspberry jam at home and believe me the taste was really amazing ! What really struck me to make this jam was the vibrant colour of this raspberry jam which was also matched by its vibrant taste.

I have prepared seedless version of jam.You can also prepare jam along with seeds,but the thing is,raspberry seeds are a little annoying to chew.More than tasting the fruit,i keep biting into the seeds.Therefore, I really really prefer the seedless version.It is a little tiring to seperate fruit pulp from seeds but you'll know it's worth all the effort once you taste it.

Lemon juice is added to a jam recipe,it eliminates the need of adding pectin altogether;since lemon has got plenty of pectin in it.Moreover,it also balances the sweetness of fruits beautifully.


          Some of the best  ways you can use the jam are like

• Make a jam smoothie: blend your favorite jam with milk, fresh fruit, and yoghurt.
• Serve marmalade & cream cheese on crackers.
• Liven up any boring original cheesecake with a dollop of jam on top of the cheesecake.
• Spread it between cake layers.
• Gently pour over ice cream for an extra treat.
• A simple pancake or waffle topping
• It makes great gifts - especially homemade!
• Served up some jam with some sliced-up local fruit; simple, but delicious.
• Serve a blob of jam in a bowl of oatmeal for a comforting snack.
• Into plain yogurt add jam for flavoring according to your taste.
• Stir jam into icing for a different and yummy cake topping.
• Fill doughnuts!
• Make jam-filled butter cookies.
• Make a simple Jam Tart! 
• Make a batch of surprise muffins,half-fill the muffin cups, put in a dob of jam, and then cover the jam with more muffin mix.

          Ingredients

• 400g  Raspberries(wash and clean)
• 400g  Sugar
• 2-3 tsp Lemon juice

          Method of preparation 

• If using frozen raspberries, tip them in a wide heavy bottom pan and leave aside till the raspberries are completely thawed and are at room temperature. 
• Keep a small plate in the freezer.
• If using fresh raspberries, start from the next step.
• Put the raspberries in a wide heavy bottom pan,mash them using the masher place the pan on a medium flame and stir continuously, cook until the fruit softens.
• Once the berries are heated,reduce the heat to low and work in batches to strain out the seeds.I usually ladle 2-3 scoops of berries onto my sieve at a time, push them through, scrape the seeds into a separate bowl, and then scoop on another batch of berries.In short: mash, heat, scoop, strain, scrape, repeat.You need to keep straining berries until you have seedless juice.
• Repeat this process until you have used up all the raspberries.Add the sugar and the lemon juice to the mixture and mix well.
• Then place the pan on a medium flame and stir continuously, cook till the mixture thickens a little,it takes about 15 -20 minutes.
• Take the pan off the flame.Remove the platter from the freezer and drop just a little jam on it.
• Put the plate back in the freezer for 2-3 minutes, and then use your finger to test the cooled jam consistency.
• If you draw a line in the jam with your finger, the jam should not be runny enough to fill the line back in.
• Also wrinkles are formed on the surface of the jam, it's cooked and has reached the setting stage.
• Keep cooking the jam until it passes the cold plate test.
• Once the jam is ready, turn off the flame and once the jam cools down transfer the jam in a sterilized air tight glass container.Store it in the fridge.Use when required.

       
          Happy cooking !

Homemade Rusk

Indian tea rusks are crunchy yet soft snack that's enjoyed by all age groups.
I love to enjoy it with my tea.In goa we call it as 'Fati biscuit'.A super easy way to make rusks is to bake your store bought slice bread,as rusk is basically twice baked crispy bread.Apply some butter on bread slices and place then in the oven till crisp but i wanted to try this recipe from scratch.I happen to see many recipes of a baked rusk which seemed very simple with very less ingredients.So without further waiting i gave it a try and it turned out to be superb.I have also tried making wholewheat pav recipe in the past.

In this recipe rusk is very lightly sweetened and flavored with cardamom.I have used equal proportion of all purpose flour and wheat flour to make healthier version of rusk.I hope you guys give this rusk recipe a try and enjoy homemade rusks with your tea.

         Ingredients (serves around 4-5 )

• 1 cup whole wheatflour
• 1 cups Maida( all purpose flour)
• 3 tablespoons milk powder
• 1 teaspoon salt
• 3 tablespoons  sugar(in the flour) + 2tsp sugar(yeast proofing)
• ½ teaspoon cardamom powder(optional)
• 2-3 tablespoons oil
• Lukewarm water to knead the dough 
• 2 teaspoon active dry yeast
• Some milk for brushing 

                                                                             

Dough ready to transfer in baking pan

                                                                     

          Method of preparation 

• Take yeast in a bowl.Add 2 tsp sugar and around 2-3 tablespoons warm water, mix and set aside to activate.Yeast takes around 5-10 minutes to activate.
• You will know your yeast is proofed/active when it’s all bubbly and frothy on top.
• In another bowl mix all purpose flour,wheatflour, 3 tablespoon sugar,milk powder,cardamom powder and salt,mix well.Make a well in the center,add activated yeast and whisk well with an electric beater/by using hand.
• Add 2-3 tablespoon oil and warm water as required and knead for 8-10 minutes  to form a soft dough.
• At this point if you feel that the dough is little sticky then add little flour and knead again.
• Cover with a damp cloth/cling foil and let the dough rise for 1 hour in a warm place or till it doubles in size.
• Grease a baking tin with some butter/oil and dust with some flour.
• Transfer the dough onto worktop and knock back to release excess air.
• Transfer the dough into the greased baking tin and level it out.Cover with cling film/damp cloth and set aside to prove for 30 minutes.
• In the meantime preheat oven to 180° C.
• Brush some milk on top.Place the tin in the preheated oven and bake for 20-25 minutes.
• Remove from oven, cool and demould.
• Slice and bake again at 130° C for at least for 30 minutes by placing them nicely on baking tray.
• Keep turning the rusks in between for even baking.
• Let the rusks cool and then store in an airtight container.
• Serve with tea.

                                                                                     

Bread slices arranged on baking tray

          Note

• Always remember to choose a good brand of yeast and make sure to use lukewarm water for yeast activation.
• These milk rusks are very lightly sweetened,you may increase the amount of sugar if you like sweeter rusks.
• You can also add tutti frutti while making biscuits as per your choice.

          Happy baking !

Vanilla chocochip cupcakes (Eggless)

                                                                                     

Vanilla chocolate chip capcakes are my favorite ones.A super simple cupcakes made with simple ingredients.They are low on fuss,and need no embellishments.A cupcake goes great alongside a cup of coffee or tea.

After many trials and errors I can say this recipe is a sure shot success.Cupcakes will be perfectly soft,moist and spongy and it tastes simply great ! The chocolate chips are an easy way to add some oomph to a simple cake! The chocolate chip cupcake is best-suited for kids and for adults who are young at heart!


         Ingredients(makes around 12 regular size cupcakes)

• 1 and 1/2 cups(225 gms)-Maida/All purpose flour 
• 1 cup (250 ml) -Thick Curd/ Dahi 
• 3/4 cup (200 gms)- Castor Sugar 
• 1/2 tsp -Baking soda - 1/2 tsp
• 1 and 1/4 tsp - Baking powder  
• 1/2 cup (125 ml)-Oil
• 1 and 1/2 tsp-Vanilla essence
• 2-3 tablespoons Chocochips

          
         Method of preparation 

• Preheat oven to 180 deg C for 10mins and line cupcake moulds with paper.
• Sieve maida twice and keep aside. 
• Mx sugar and curd until sugar completely dissolves. 
• Add baking powder, baking soda to the mixture and mix well.
• Leave aside for 5 minutes and you can see the bubbles appearing.
• Now add vanilla essence, cooking oil and mix well.
• Next, slowly add maida in portions at a time and blend with above ingredients.
• Beat well with a whisk/hand blender until creamy and thick.
• Finally add chocochips to the mixture and preserve few for topping.
• Fill the mixture untill 3/4 th in the cupcake moulds.Put few chocochips on the top. 
• Bake in preheated oven at 180 degree C for 20-25 mins till a toothpick inserted into a cupcake comes out clean. 
• When done, the cupcakes will be very lightly golden brown around the top edge.
• Cool completely on a rack.

          Note

• You  can use same level of softened butter instead of oil.
• Increase or decrease chocolate chips level as per  your taste.

                                                                       
         Happy baking !
                                                                                 

                                                                         

Homemade Blueberry ice cream (Eggless)

                                                                               

                                                                           
Summer is bounty time for fruits;especially fruits like blueberries,mango, jackfruit,raspberries and strawberries are abundantly available in the market.
We both love ice cream specially when it's homemade.I like to make ice creams at home as i think homemade ice creams are more healthy with no artificial  colors or thickening and emulsifying agents added.I have tried making butterscotch,chickoo, vanila and mango ice cream in the past.

Here in this post i present before you super delicious blueberry icecream(eggless). Though blueberries are rich in so many health benefits,still I don't like to eat just the fruit.This is my first attempt of making blueberry ice cream and considering that,the outcome is a huge success. I have used Homemade sweetened condensed milk for making this ice cream, condensed milk adds not only to sweetness but also to the richness of the ice cream. Do try and post your coments.

          Ingredients

• 2 cups blueberries
• 1 cup sugar
• 1 teaspoon lemon juice
• 1.5 cup sweetened condensed milk
• 1 cup heavy whipping cream
• 1 tsp vanilla essence

          Method of preparation

• Wash the blueberries and clean them.
• Now take the blueberries and grind them in the blender.
• Strain this juice into a bowl,discarding the skins.
• Into the bowl containing blueberry juice add sugar and lemon juice.
• Now on the medium heat keep on stirring this mixture until it reduces to 3/4th.
• Switch off the gas and let it cool to room temperature.
• In a big bowl take whipping cream and whip it until it becomes light and fluffy.
• Then slowly add the sweetened condensed milk and whip it again for some time.  
• Then lastly add vanilla essence and blueberry sugar syrup that we prepared.
• Whip all the things nicely and the then transfer the mixture to container and cover the container.
• Let it set for minimum 8 hours in the freezer,after 8 hours scoop the ice cream in a bowl and serve chilled.

          Note

• I have used the fresh blueberries but you can use the frozen also.

         Happy cooking !

Eggless choco walnut cake

                                                       

Choco walnut cake

I had tried to bake the cake couple of times before, but it had never turned out to be so perfect like this time. I am very happy with the final outcome and the taste. This cake boosted my confidence to try more such recipes in my oven.

I wanted to bake healthy version of veg cake and I found this recipe. The cake is made with whole wheat flour and does not have eggs. Instead it makes use of good old lemon juice instead of eggs!

       Ingredients ( 5-6 servings)

• 1 ½ cups of whole wheat flour,
• ¼ cup Cocoa powder,
• 1tsp Baking powder,
• ¾ tsp Baking soda or cooking soda,
• ¼ tsp salt,
• 1 cup powdered sugar,
• 1 tbsp freshly squeezed lemon juice,
• 1/3 cup Vegetable oil,
• 1 cup warm water,
• 1 tsp good quality vanilla extract,
• Walnuts (handful)

      Method of preparation

• It might sound tricky, but trust me it’s easy and can be whipped in not time! Before you begin, pre heat your oven to 170 degrees centigrade and grease a cake tin.
• Take all the dry ingredients, sieve them well and mix them together. Keep aside, while you get set to whip up the liquid batter.
• In a clean bowl, take the liquids, as in the warm water, vanilla extract,  oil and lemon juice and stir well.
• Now slowly and steadily, add the liquid batter, into the dry mixture, in installments. Keep stirring in, to prevent the formation of lumps. Add the walnut pieces and mix well.
• Soon, you will have a dark, sinister looking thick batter. No matter how sinister the batter looks, you will be surprised at the quantum of goodness that comes out in the finale. Bake for 30 mins or until a sharp knife comes out clean through the centre at 170 degree C.
• Allow the cake to cool and then take it out on a cake plate. Slice it and serve it with a dust of cocoa and garnish with walnut.

        Happy Baking!