New Recipes
Eggless Tiramisu Cake
Eggless Tiramisu Cake is a popular coffee rich Italian dessert served in a cake form. The eggless vanilla sponge is soaked with coffee syrup and layered and covered with irresistible creamy whipped mascarpone cheese and cream mixture. The cake is dusted with cocoa powder and is refrigerated and served chilled. This indulgent cake is moist, creamy and balanced perfectly with flavors and aroma of coffee and cocoa and is perfect to celebrate any occasion.
Tiramisu is one of my favorite desserts. I always had it in the restaurants. Mascarpone cheese is one of the most important ingredient to make a good tiramisu. Back in India when we lived in Bharuch, Mascarpone cheese was not available and hence I had never got the opportunity to make this tempting dessert.
When I came to Sydney, I could find the mascarpone cheese ready available in the supermarkets and hence I was always finding an occasion to make the Tiramisu.
However if mascarpone cheese is not available you can substitute it with cream cheese. The cake will taste a bit of sour or you will need to balance the sourness by adding more sugar to it.
Authentically Tiramisu is made by layering the soaked the lady finger dipped in coffee syrup with mascarpone cheese, sugar and egg mixture. It is then flavored with cocoa powder and chilled and cut and served into pieces. Tiramisu in Italian means “pick me up” or “cheer me up”.
It was my friend’s (Dr Neelam Singh and Dr Puneet Singh) marriage anniversary. I thought this would be a perfect time to surprise and cheer up the lovely couple by making Tiramisu in the form of a cake. I had made some for my friend (Kavita) and my family too.
Puneet’s mother and my mother in law do not eat egg and hence I made the cake eggless and also non alcoholic. (Authentic Tiramisu has rum or coffee liquor in it).
Neelam and Puneet were very happy when I went to wish them at their home with this Eggless and Non alcoholic Tiramisu cake. Kavita was very happy when I gave her cake too.
Neelam messaged me saying the cake was super yummy and Kavita was happy to celebrate the cake with no occasion and her entire family loved the cake .
My mother in law (Geeta Shah) and father in law (Chetan Shah) are coffee lovers. My mother in law enjoyed the cake to the fullest though my father in law did not have it as he wanted to control his blood sugar. But he enjoyed the aroma of coffee from the cake though. My husband (Mithil), son (Aarav) and myself could not stay away from this irresistible dessert.
Neelam shared with me the pic after the cake was cut.
Friends my family and friends enjoyed the Tiramisu cake and found it very yummy. Please do try out this recipe and share your feedback with me.
Khao dilse, Khilao dilse aur banao dilse….
Eggless Tiramisu Cake
Eggless Tiramisu Cake is a popular coffee rich Italian dessert served in a cake form. The eggless vanilla sponge is soaked with coffee syrup and layered and covered with irresistible creamy whipped mascarpone cheese and cream mixture. The cake is dusted with cocoa powder and is refrigerated and served chilled. This indulgent cake is moist, creamy and balanced perfectly with flavors and aroma of coffee and cocoa and is perfect to celebrate any occassion.
Servings: 8 people
Calories: 637kcal
Equipment
- sieve
- bowl
- measuring cup
- measuring spoon
- hand whisk
- spatula
- cake tin
- bowl
- electric beater
- palette knife
- paper
- pot
- bowl and spoon
- tea strainer
Ingredients
Eggless Vanilla Sponge
- 1.5 cup All purpose Flour Maida (you can also use wheat flour. )
- 2 tbsp custard powder Or cornflour (I have used vanilla flavored custard powder as it gives a nice golden yellow and taste to the base).
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup oil any flavorless oil
- 1/2 cup milk powder
- 1/2 cup sugar I have used raw sugar
- 3/4 cup yogurt thick yogurt at room temperature. ( I have used homemade yogurt)
- 1/4 cup milk at room temperature
- 2 tbsp milk extra at room temperature
- 1 tsp vanilla essence
- 2 tsp oil to grease the pan
- 1 tbsp flour to grease the pan
Whipping Mascarpone and heavy cream
- 200 ml heavy cream with 35% fat, chilled
- 250 g mascarporne cheese If you do not have mascarpone cheese substitute with cream cheese. The frosting will taste a bit sour with this.
- 1 tsp vanilla essence
- 1/2 tsp coffee powder
- 2 tbsp icing sugar
Coffee Syrup
- 3/4 cup boiling water
- 1 tbsp coffee powder I have used Nescafe gold instant coffee powder
- 1 tbsp sugar I have used raw sugar
Assembling and decorating cake
- 1 tbsp cocoa powder I have used unsweetened cocoa powder
- 1/4 cup chocolate curls I have used dark chocolate curls.
Instructions
Eggless Vanilla Sponge
- Sift all purpose flour, custard powder, baking soda, baking powder, salt for three to four times. Keep aside.
- In a bowl add oil, sugar, milk powder.
- Mix well till sugar dissolves with a hand whisk.
- Add the yogurt. Mix well.
- Add milk.
- Beat for a couple of minute till everything is properly mixed.
- Now gradually add the sifted dry ingredients into batches. Add half of the dry ingredients and gently mix.
- Add remaining half of dry ingredients.
- Mix gently to make a lump free smooth batter.
- Pour the batter into greased and dusted 8 " diameter cake pan.
- Bake in a preheated oven @ 180 C for 35-40 minutes.
- Remove from the oven and cool and unmould the cake.
- Let it cool. (I always prepare the sponge on the previous day and use it on the next day. The cake is easy to cut when cooled properly).
Whipping Mascarpone and heavy cream
- Put the bowl and beater blade in the freezer for 2 hours. Take the chilled bowl and blade.
- Add the chilled heavy cream to it.
- Beat it on low speed for 4-5 minutes. It will start to get thicken. Add icing sugar to it.
- Beat for 2 more minutes on low speed till soft peaks are formed.
- Add chilled mascarpone cheese, coffee powder and vanilla essence.
- Beat well for 3-4 minutes on low speed till everything is combined well and semi stiff peaks starts to form.
- Beat for a couple of more minutes till stiff peaks are formed. (Invert the bowl. If the cream does not slide then it is ready). Do not over beat the cream otherwise it will curdled.
- Smoothen with a spatula in the bowl. Cover and let it refrigerate for couple of hours or a minimum of 30 minutes.
Coffee Syrup
- In a bowl add instant coffee powder and sugar.
- Add boiling water to it.
- Mix well. Let is cool. The coffee syrup is ready.
Assembling And Decorating Tiramisu Cake
- Take the prepared cool eggless vanilla sponge.
- Level the top of the cake by cutting the risen cake with a knife.
- Divide the cake into two halves horizontally with the help of a knife. (I will cut the edge of the cake to make a mark as shown. It helps in placing the cake back in the same order after it is separated to soak and fill the cream).
- The cake is cut and open.
- Take the serving plate or a cake board and spread the whipped mascarpone cream on it. Now place the inverted top layer of the cake and soak it with around 4 tbsp of coffee syrup evenly as shown.
- Put two big dollops of the prepared whipped cream and spread it evenly with a palette knife or flat spatula.
- Invert the bottom layer of the cake such that the smooth side is on the top as shown. Soak it 4 tbsp of coffee syrup. Put around 2-3 big dollops of prepared whipped cream.
- Spread it evenly on the top and sides.
- Smoothen the top and edges of the cake. (It need not be sharp finishing). Refrigerate the cake for 6-8 hours or overnight.
- Remove the cake. Put the desired shaped cut paper on it.
- Sprinkle cocoa powder on the top of the cake with with a tea strainer. (I made this cake for a friend's anniversary so have put a heart shape on it. You can skip the shape and sprinkle cocoa powder evenly on the cake).
- Sprinkle evenly.
- Now gently remove the paper.
- Decorate the outer edges of the top of the cake with grated dark chocolate and sprinkle some on the side edges of the cake. Refrigerate the cake till it is to be served.
- The eggless tiramisu cake is ready. Remove 10 -15 minutes before serving from the refrigerator and it cut it with sharp knife and enjoy it chilled. The left over cake can be refrigerated for 3-4 days in an airtight container.
Nutrition
Calories: 637kcal | Carbohydrates: 49g | Protein: 9g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 237mg | Potassium: 357mg | Fiber: 1g | Sugar: 24g | Vitamin A: 923IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 2mg
Baked Stuffed Mushrooms
Baked Stuffed Mushrooms is a quick, easy and tasty non fried hot snack made by stuffing the mushroom with the filling made with onion, capsicum, cheese and herbs (or any filling of your choice) and is then baked and served hot. It is a crowd pleaser and an irresistible treat to mushroom lovers.
I had made baked stuffed mushrooms many times but was never able to click the pictures to share. This recipe is enjoyed by all my family and friends.
This time my husband (Mithil Shah) and my father in law (Chetan Shah) had requested me to make the stuffed mushrooms on my husband’s birthday for dinner along with hariyali paneer tikka, tandoori aloo. Finally this time I had got chance to click the pictures to be posted on the blog.
I prefer using fresh big size white cup mushrooms for the recipe. For the stuffing I had used onion, capsicum, dried herbs, coriander and cheeseh. This stuffing can also be used to make open toast sandwich or grilled wraps. Since my mother in law (Geeta Shah) do no like mushrooms, I had kept some stuffing aside for making bread toast for her. I had placed the stuffing on the buttered bread slice and bake it in the oven at 180C for 10 minutes or till crisp. She enjoyed it a lot. You can use the stuffing of your choice of try variations using different combinations with paneer, spinach, parsley, mint, corn, carrots, potato, garlic or any filling of your choice.
My friend Kavita suggested me to use feta cheese in the stuffing. That is again a good combination.
I had used dried herbs but if you have fresh herbs it will increase the flavor of the dish.
This recipe is very simple and easy to make. For the party or get together at home, stuff the mushrooms and refrigerate them. Just before serving baked them and serve.
A lot of water will be released when the mushrooms are baking and hence it is a good option to put the mushrooms on the baking paper lined on the baking tray. This way the water will be accumulated on the baking paper and hence will be less messy and easy to clean.
You can involve your kids to help in stuffing mushrooms and arranging them on baking tray. They will enjoy this activity.
Friends do try out this recipe and share your feedback with me!
Khao dilse, khilao dilse aur banao dilse…
Baked Stuffed Mushrooms
Baked Stuffed Mushrooms is a quick, easy and tasty non fried hot snack made by stuffing the mushroom with the filling made with onion, capsicum, cheese and herbs (or any filling of your choice) and is then baked and served hot. It is crowdpleaser and an irresistible treat to mushroom lovers.
Servings: 15 mushroom
Calories: 41kcal
Equipment
- bowl
- spoon
- knife
- Baking tray
- baking paper
Ingredients
- 15 mushroom washed and dried with kitchen towel
- 1 small onion finely chopped
- 1/4 cup capsicum washed and finely chopped
- 1/4 cup coriander washed and finely chopped
- 1 cup mozzarella cheese grated, I have used mixed of cheddar , parmesan, mozzarella cheese readily available from store.
- 1/2 tsp mixed herbs dried
- 1/2 tsp parsley dried (You can also add fresh)
- 1/2 tsp basil dried (you can also add fresh)
- 1 tsp black pepper
- 1/2 tsp chili flakes or as per the spice level needed
- salt to taste (Be careful as cheese has salti
Instructions
- In a bowl add chopped onion, capsicum and coriander.
- Add mixed herbs, basil, parsley, chili flakes, black pepper powder, and salt.
- Add grated cheese.
- Mix well. The stuffing is ready. (This stuffing can also be used to make open bread toast like a bruschetta).
- Take the mushrooms and with the help knife cut and remove the stem as show
- Carefully put the stuffing into the hole and press it lightly.
- Stuff all the mushrooms.
- Place the stuffed mushrooms on the baking tray lined with baking paper. Bake the mushroom in the preheated oven at 180 C for 10 -12 minutes. (Lot of water will be released from the mushroom while it is cooking and so it is better to put them on a baking paper while cooking as it makes cleaning process easier later.)
- The baked stuffed mushrooms are ready. Remove them in a serving plate and serve hot.
- They look super delicious and are quickly finished too!! So be quick to grab one!!
Nutrition
Calories: 41kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 58mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 2mg
Tuvar Na Dana Ringan Nu Shaak / Fresh Pigeon Peas And Eggplant Curry
Tuvar Na Dana Ringan Nu Shaak / Fresh Pigeon Peas And Eggplant Curry is a traditonal Gujarati curry made using fresh pigeon peas, fresh eggplant and regular Indian spices. It is frequently made during winter when eggplant and pigeon pea are available. It is very quick and easy to make recipe . This vegan dish can be enjoyed with roti, thepla, rotla, bhakri or puri for lunch or dinner. Skip asafoetida to make it gluten free.
For a complete dinner , I had served the tuvar na dana ringan nu shaak with bajri rotla, dry garlic chutney, pickled chili, salad, date and dry fruit roll.
Friends do try this simple and traditional recipe from Gujarat and please do share your feed back with me.
Khao dilse, khilao dilse aur banao dilse….
Tuvar Na Dana Ringan Nu Shaak / Fresh Pigeon Peas And Eggplant Curry
Tuvar Na Dana Ringan Nu Shaak / Fresh Pigeon Peas And Eggplant Curry is a traditonal Gujarati curry made using fresh pigeon peas, fresh eggplant and regular Indian spices. It is frequently made during winter when eggplant and pigeon pea are available. It is very quick and easy to make recipe . This vegan dish can be enjoyed with roti, thepla, rotla, bhakri or puri for lunch or dinner. Skip asafoetida to make it gluten free.
Servings: 4 people
Calories: 108kcal
Equipment
- pressure cooker
- bowl
- dish
- spoon
- knife
Ingredients
- 1 big eggplant
- 200 g pigeon pea tuvar dana / lilva / fresh pigeon peas
- 1 tbsp oil Since I prefer using less oil in regular cooking I have added 1 tbsp oi. But add 2 tbsp for cooking.
- 1/2 tsp mustard seeds
- 1/2 tsp asafoetida hing (skip to make it gluten free)
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder haldi
- 2 tsp red chili powder or as per spice level needed
- 2 tsp coriander cumin powder
- 1 tsp sugar optional
- 1 cup water or as per the consistency needed
- salt to taste
- 2 tbsp coriander washed and finely chopped
Instructions
- Soak the frozen pigeon peas in water or 10 minutes. In the meanwhile wash and chop the eggplant into big chunks as shown. (Use fresh eggplant. It will be without seed).
- Heat oil in a pressure cooker pan. Add mustard seeds and let they crackle. Add asfoetida. (To make gluten free, skip asafoetida).
- Add ginger garlic paste and saute for half minute on low heat.
- Drain the pigeon peas and add.
- Add spices – turmeric powder, red chili powder, coriander cumin powder.
- Mix well and saute for a minute till all the spices and nicely roasted on low heat.
- Add chopped eggplant.
- Toss well and add sugar and salt.
- Mix well. Add water and mix well. Close the pressure cooker with lid with whistle on and cook for 4 whistles on high heat and 2 on low heat.
- Let the pressure cooker cool by itself. Remove the whistle and open the lid. Add coriander and mix gently.
- If there is more water, then cook on heat for couple of minutes or adjust the consistency as needed by adding or boiling the water. The tuvar na dana ringan nu shaak is ready.
- Remove the tuvar na dana ringan nu shaak in a bowl. Garnish with coriander and serve.
- I had served the tuvar na dana ringan nu shaak / fresh pigeon peas and eggplant curry with bajri rotla (pearl millet flat bread), dry garlic chutney, pickled chili, salad, date and dry fruit roll for a complete dinner.
Nutrition
Calories: 108kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 272mg | Fiber: 4g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg
Eggless Rasmalai Cake
Eggless Rasmalai Cake is an extraordinary eggless rich cake made by using traditional Indian sweet rasmalai. It is a fusion recipe where cake is flavored with traditional Indian spices such as cardamom and saffron. It is assembled with a layer of rasmalai and cardamom saffron flavored whipped cream and the cake sponge is soaked with flavored milk. The entire cake is decorated with whipped cream, rasmalai and nuts.
Since last year I had seen rasmalai cake trending on the social media and so it was on my baking list since then. I was looking for a perfect occasion to make it.
It was my husband’s (Mithil Shah) 40th birthday. With the lock down and social distancing law due to Covid 19, we cannot go out or celebrate with friends or family. Hence I thought of surprising him by making a special cake on his special birthday. I found the perfect occasion to make Rasmalai cake.
For the rasmalai cake, the plain or cardamom flavor sponge is soaked with flavored milk and is sandwiched with rasmalai and cardamom saffron flavored whipped cream. The cake is then covered with the cardamom saffron flavored whipped cream and decorated with rasmalai and chopped nuts. The cake is chilled and then served.
If you have ready made vanilla sponge cake, and store brought rasmalai, then all you need is just to assemble and decorate the cake.
But I wanted to make everything from scratch at home. I had made rasmalai and cake sponge on the previous day and refrigerated them. I had shared the recipe of rasmalai with you all. Since I was making cake sponge at home, I decided to make it healthier by using whole wheat flour to make the cake. I have used oil instead of butter as it keeps the cake moist and soft even after refrigerating for 3-4 days. I have flavored the cake with cardamom and saffron. Addition of milk powder to the cake make it more rich.
I had used less icing sugar and replaced it with cornflour while whipping the cream. This way it will be stable but yet less sweet. I had flavored the whipped cream with cardamom and used saffron powder to give nice saffron colour to it.
So now when rasmalai and cake sponge are ready, I just had to assemble and decorate the cake. Since I wanted round balls of rasmalai for decorating the cake, I had made some round rasmalai. You can use the regular flat rasmalai disc instead.
Cut the cake sponge into two layers. Now soak the layers with the flavored milk from rasmalai. This will make cake moist and will have flavor of rasmalai in it. Sandwich the layers of cake with the rasmalai pieces and whipped cream. Decorate the entire cake with the remaining whipped cream and lot of slivered almonds and pistachios and rasmalai pieces. Refrigerate the cake and serve it chill.
Mithil was super happy to see his birthday cake and we cut the cake by doing video call with family members in India. We could relish every bite of cake but it was a virtual treat for them.
How beautiful the layers of the cake can be seen after it is cut. The cake came out super moist and soft and was loaded with rich flavor of rasmalai, cardamom and saffron. It was not too sweet and the nuts gave extra crunch to every bite of the cake.
It was enjoyed by everyone in our house.
Friends though making the eggless rasmalai cake from scratch looks lengthy but with some planning ahead you can make the cake easily and impress your family and friends. Every bite of the cake is worth the efforts you will put in.
So please do try out this recipe and please share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Eggless Rasmalai Cake
Eggless Rasmalai Cake is an extraordinary eggless rich cake made by using traditional Indian sweet rasmalai. It is a fusion recipe where cake is flavored with tradional Indian spices such as cardamom and saffron. It is assembled with a layer of rasmalai and cardamom saffron flavored whipped cream and the cake sponge is soaked with flavored milk. The entire cake is decorated with whipped cream, rasmalai and nuts.
Servings: 10 serving
Equipment
- sift
- measuring cup
- measuring spoon
- bowl
- big mixing bowl
- hand whisk
- spatula
- round cake tin or any shape you need (8")
- electric beater
- bowl (place bowl and beater whisks for 1 hours before whipping the cream)
- piping bag
- star nozzle
- palette knife
- knife
- spoon
Ingredients
Cardamom saffron flavored wheat cake for the base
- 1.5 cup whole wheat flour
- 1/2 cup milk powder
- 2 tbsp corn flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup yogurt curd/dahi. use fresh and thick yogurt. (I have used homemade fresh yogurt/ curd/dahi)
- 1/4 cup milk Plus 2-3 tbsp extra
- 1/2 cup oil any flavorless oil
- 1/2 cup sugar
- 1 tsp cardamom powder elaichi powder
- 1/2 tsp saffron strands optional
Whipping cream for decoration
- 600 ml heavy cream
- 2 tbsp icing sugar
- 2 tbsp cornflour
- 1 tsp cardamom powder elaichi powder
- 1/4 tsp saffron powder or yellow color
Assembling cake
- 1/2 cup flavored milk I have used the flavored milk that is served with rasmalai
- 12 rasmalai
- 1/4 cup pistachio slivered
- 1/4 cup almonds slivered
- few saffron strands for garnishing
Instructions
Cardamom saffron flavored wheat cake for the base
- Sift the wheat flour, cornflour, baking powder, baking soda, salt, cardamom powder for three times.
- Mix all dry ingredients together in a bowl and keep aside.
- In a big bowl add oil, sugar milk powder. Mix well with hand whisk till sugar dissolves.
- Add milk and yogurt. (The milk and yogurt should be at room temperature).
- Whisk everything well till smooth.
- Gradually add the sifted dry ingredients in batches. Add saffron strands.
- Mix everything gently. Add more milk about 2-3 tbsp more if needed.
- The batter should be of dropping consistency.
- Pour the batter in the greased and dusted round tin and bake in the preheated oven @ 180 C for 35-40 minutes. Remove the cake after baked.
- Unmould and let it get cool on a wire rack. The cardamom saffron flavored wheat flour cake is ready.
Whipping the cream for decoration
- Take the chilled bowl. Add chilled heavy cream in it. With the help of electric beater beat for 4 minutes on low speed till soft peaks are formed.
- Add icing sugar, cornflour, cardamom powder, saffron powder and beat on low speed till everything is mixed well for 4-5 minutes.
- Beat on medium heat till stiff peaks start to form. Stop beating and cover and refrigerate the cream for 30 minutes. (Do not overbeat the cream or else it will start to curdle. Invert the bowl and if the cream is not slipping down then it is done).
Assembling cake
- Take the cake.
- With the help of knife cut the uneven top of the cake and make it straight. Also cut the cake from half and make two layers.
- Put some whipped cream on the plate or board on which the cake is to be served. Invert the top layer of the cake on it. Soak it with 4-5 tbsp of the flavored milk.
- Break the rasmalai into small quarters and place it evenly on the soaked cake layer.
- Put the chilled whipped cream in the piping bag fitted with the nozzle of your choice. Now pipe the whipped cream on the cake layer.
- With the help of palette knife spread the piped whipped cream evenly.
- Place the other layer of the cake on it and soak it with 4-5 tbsp of flavored milk from rasmalai.
- Pipe the whip cream entirely over the sandwiched cake.
- Spread the whipped cream with the help of palette knife or flat spatula.
- Smoothen the edges of the cake.
- Now sprinkle the slivered pistachio and almonds on the edges and sides of the cake as shown. Pipe some round stars on the cake and place pieces of rasmalai on it. Put a round rasmalai ball on the centre of the cake. Garnish with saffron strands. The decoration of the cake is complete and refrigerate the cake.
- Remove the cake before 15 minutes from the refrigerator before cutting. The Eggless Rasmalai Cake is ready to serve and cut into slices.
- The layers of the cake after cutting..Enjoy the cake.
- I have offered the cake as prasad to my Lalji. .
Rasmalai (Cottage Cheese Disc In Flavored Milk)
Rasmalai (Cottage Cheese Disc In Flavored Milk) is traditional Indian sweet from the state of Bengal and is made with the soft cottage cheese disc that is first soaked in sugar syrup and then in sweet and thick milk that is flavored with saffron and cardamom. It is served chilled with chopped nuts. The rasmalai is a popular gluten free Indian sweet served in weddings, birthday parties or enjoyed during festivals such as Diwali, Janmasthami, Durgaasthami or Holi.
Making Rasmalai at home is very easy and can be prepared by following the below mentioned three steps:
- Make chenna by curdling the milk with acid such as lemon juice or vinegar and kneading the chenna till smooth and making disc from it.
- Preparing the sugar syrup and soaking the prepared chenna disc in it.
- Preparing flavored, sweet and thick milk and resting the squeezed chenna disc in it.
It was my husband’s (Mithil Shah) 40th birthday. With the lockdown and social distancing law due to Covid 19, we cannot go out or celebrate with friends or family. Hence I thought of surprising him by making a special cake. I decided to make a fusion Eggless rasmalai cake. The plain or cardamom flavor sponge is soaked with flavored milk and is sandwiched with rasmalai and cardamom saffron flavored whipped cream. The cake is then covered with the cardamom saffron flavored whipped cream and decorated with rasmalai and chopped nuts. The cake is chilled and then served.
So to make the cake I needed rasmalai, flavored milk, eggless sponge, flavored whipped cream. I wanted to make everything from scratch at home.
Also making soft and juicy rasmalai was on my list since long. Mithil’s 40th birthday was the perfect occasion to make rasmalai. I can also use the rasmalai to make the cake.
Few points to be taken care while making the rasmalai at home:
Make soft chenna.
Knead the chenna till soft for a minimum of 10 minutes.
Cooking the chenna disc in sugar syrup for a proper amount of time.
I prefer using full fat milk to make the chenna. While curdling the milk, bring it to boil and then remove from the heat and keep aside for 5 minutes then gradually add lemon juice to it and let the milk curdle.
Once the milk is curdled drain it on a soft cloth and run fresh water on it to remove the sourness of the milk. Squeeze out the excess water from the chenna and let it sit for 30 minutes.
Now knead the chenna for minimum of ten minutes till it is soft and no more grainy. This step is very important.
The chenna disc is made by rolling the soft kneaded chenna to a smooth ball and then press to flatten it.
Making sugar syrup and cooking the chenna disc to a right amount of time.
The chenna disc is left in sugar syrup till it absorbs the sugar syrup and becomes soft and juicy. It is then further soaked in the flavored milk and served chilled. The process till here is similar to that of making rasgulla. For rasgulla you roll the chenna into a smooth ball and cook in sugar syrup.
I have used full fat milk to make the flavored milk. The milk is boiled till it is reduced to half the quantity. Sugar is added for the sweetness and milk is flavored with saffron and cardamom.
For a quick version of making rasmalai at home you can buy ready made rasgulla and then squeeze and soak them in the prepared flavored milk.
Soak the cut round bread slices in the flavored milk and serve as instant rasmalai.
Angoori rabdi – a popular sweet served during wedding is similar to rasmalai. Here small marble size balls of kneaded chenna are cooked in sugar syrup and then soaked in flavored, sweet and thick milk.
I am sharing with you the detailed recipe of making rasmalai with the step by step photos.
The rasmalai came out super soft and was melt in mouth. Everyone at our house enjoyed it.
Friends do try and make this delicious recipe and I am sure you will win everyone’s heart among your family and friends.
Please do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Rasmalai (Cottage Cheese Disc In Flavored Milk)
Rasmalai (Cottage Cheese Disc In Flavored Milk) is traditional Indian sweet from the state of Bengal and is made with the soft cottage cheese disc that is first soaked in sugar syrup and then in sweet and thick milk that is flavored with saffron and cardamom. It is served chilled with chopped nuts. The rasmalai is a popular gluten free Indian sweet served in weddings, birthday parties or enjoyed during festivals such as Diwali, Janmasthami, Durgaasthami or Holi.
Servings: 25 rasmalai
Calories: 191kcal
Equipment
- pot
- bowl
- strainer
- soft cotton cloth
- flat plate
- pot with lid
- spatula
- spoon
- slotted spatula
Ingredients
To make chenna, knead and make flat disc
- 2 l full fat milk
- 2.5 tbsp lemon juice
- 1/8 tsp saffron powder optional, or use yellow food colour. (I wanted saffron colour chenna disc and hence have used saffro colour)
- 2 tsp cornflour Use arrowroot if making for vraat / upwaas / fasting
- 4 cup water
- 1/2 tsp ghee to grease the palms
Making Sugar Syrup and soaking chenna flat disc in it
- 2 l water
- 2 cup sugar I have used raw sugar. It makes the chenna disc brownish in colour. (for bright colour use white sugar)
- 4 cardamom pods
Making Flavored Milk and soaking prepared chenna disc
- 2 l full fat milk
- 3/4 cup sugar I have used raw sugar. You can use white sugar and adjust the amount of sugar as per the sweetness desired.
- 1 tsp cardamom powder
- 5 pistachio blanched, peeled and sliced
- 5 almond blanched, peeled and sliced
- 7 pistachio slivered
- 7 almond slivered
- few saffron strands for garnishing, optional
- 1/2 tsp cardamom powder for ganishing
Instructions
To make chenna, knead and make flat disc
- Put water in a heavy bottom pot.
- Add milk in it and bring it to boil on medium heat. Stir in between to prevent sticking at the bottom.
- After 7-8 minutes milk will come to a boil.
- Remove the pot from the heat and keep aside for a couple of minutes. Then gradually add lemon juice to it and mix.
- The milk has start to curdled.
- Wait for further 5 minutes till the entire milk is curdled well..
- Now place the soft cotton cloth or muslin cloth on the strainer in a bowl. Drain the curdled milk in it. Keep aside the strained liquid. It is whey and is very nutritious. Use it to knead the dough, or make soup, kadhi or dal. Put the strainer with cheese cloth in another bowl and pour 2-3 cup of fresh water on it to remove the sourness of the lemon.
- Spread with hands and wash with the fresh water.
- Now brings the edges of the cloth together and squeeze out the excess liquid from it.
- Squeeze tightly and place on the strainer with the bowl and keep it aside for 30 minutes to remove the excess liquid. (In the meantime prepare sugar syrup as shown belown in the instructions)
- After 30 minutes, open the cloth, the excess liquid is removed and chenna is ready.
- Remove the chenna in a flat plate and crumble it with hands
- Now with the help of your palm press and knead the chenna for 10 minutes till it is smooth.
- Add saffron powder or yellow colour. (If you want to keep rasmalai white do not add saffron powder or yellow colour). Add cornflour..
- Mix well and knead it till the powder is mixed well.
- The kneaded chenna will come together and looks like dough.
- Divide the dough into three parts and make log from it and cut all the logs into equal parts as shown.
- Take a one part and roll into a smooth ball between your palms. (Use ghee to grease your palms)
- Flatten the roll chenna ball by pressing between palms.
- Similarly make the remaining chenna disc.
Making Sugar Syrup and soaking chenna flat disc in it
- Take sugar, cardamom pods, and water in a heavy bottom pot. Mix well.
- Keep on high heat to boil. Stir in between.
- The mixture will start to boil after 7-8 minutes. Let it boil for further 10 minutes. The sugar syrup is ready.
- Now put the prepared chenna disc in batches. (I have put 10 chenna disc at one time).
- Cover and cook for 15 minutes on high heat.
- After 15 minutes the chenna disc will rise in size.
- Lower the heat and remove the cooked chenna disc in a plate.
- Similarly put the remaining chenna disc in sugar syrup and cook.
- Now put all the cooked chenna disc in the sugar syrup and cover and keep aside for 2-3 hours till it will absorb the sugar syrup.
Making Flavored Milk and soaking prepared chenna disc
- Put water in a heavy and broad bottom pot.
- Add milk in it and bring it to boil on medium heat. Stir in between to prevent sticking at the bottom.
- The milk will come to a boil after 7-8 minutes. Now put the heat to high and boil the milk stirring in between. Add saffron strands.
- Mix well and boil the milk for 10 minutes on high heat stirring in between.
- Scrape the cream on the edges of the vessel in between with the spatula. Boil the milk further for 5 minutes on high heat.
- Once the milk is boiled and reduced to half add sugar. (I have added raw sugar. You can add white sugar and also adjust the amount of sugar as per your taste).
- Add the blanched and sliced almonds and pistachios.
- Add cardamom powder. Mix well.
- Boil for 5 minutes more on high heat stirring the milk and scraping the cream in between.
- Switch off the heat. The flavored milk for rasmalai is ready. Keep it aside to cool. Stir with a spoon to avoid the formation of the layer of the cream on it. Cool the milk completely.
- Now take the rasmalai that is soaked in the sugar syrup.
- Take one soaked chenna disc between your palms.
- Press and squeeze the sugar syrup from it.
- Place it in a flat deep bowl. Similary squeeze the remaining chenna disc and arrange in the bowl.
- Pour the prepared flavored milk over the chenna disc. Refrigerate for 3-4 hours. The rasmalai is ready to server.
- Remove gently the rasmalai in the serving bowl. Garnish with slivered almonds , pistachio and saffron and serve. The remaining rasmalai can be refrigerated for 3-4 days.
Nutrition
Calories: 191kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 75mg | Potassium: 225mg | Fiber: 1g | Sugar: 30g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg
Pomegranate Apple Tomato Juice
Pomegranate Apple Tomato Juice is a refreshing, healthy, quick, easy and sugarfree drink loaded with vitamins and minerals that boost your immunity. It is vegan and gluten free and can be enjoyed while fasting.
You can add a pinch of black salt (kala namak/ sanchal/pink salt) or chaat masala to make it chatpata.
Here is the list of some more fresh, healthy, refreshing, energising juice:
Immunity Booster Beetroot Carrot Tomato Apple Juice
Revitalising Orange Carrot Tomato Juice
Refreshing Pineapple Plum Juice
Muskmelon Apple Orange Tomato Juice
So friends do make this quick and refreshing juice and do share your feed back with me.
Khao dilse, khilao dilse aur banao dilse….
Pomegranate Apple Tomato Juice
Pomegranate Apple Tomato Juice is a refreshing, healthy, quick, easy and sugarfree drink loaded with vitamins and minerals that boost your immunity. It is vegan and gluten free and can be enjoyed while fasting.
Servings: 5 glass
Calories: 146kcal
Equipment
- bowl
- mixer grinder / blender
- strain
- knife
- spoon
Ingredients
- 3 cup pomegranate kernels. I have removed kernels from three pomegranate.
- 1 green apple washed and chopped (can use juicy red apple instead)
- 2 tomato washed and chopped
- 3 cup water
- 10 ice cubes if you want chilled
Instructions
- In a bowl take pomegranate kernels, chopped green apple, chopped tomato. (You can use juicy red apple in place of green apple)
- Add the kernels and chopped apple and tomato in the mixer grinder or blender and churn it till smooth.
- Add water.
- Blend everything well.
- Put the soup strainer on a bowl and strain the blended juice through it. Press the juice well so that everything is nicely strain and there is minimum wastage. Only the seeds from the pomegranate and tomato will be left.
- Mix the juice well in the bowl. (If you want the juice chilled, add ice cubes and stir well).
- Pour the prepared juice in the glass and serve
- Cheers with the freshly prepared pomegranate apple tomato juice im
Nutrition
Calories: 146kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 491mg | Fiber: 7g | Sugar: 24g | Vitamin A: 429IU | Vitamin C: 23mg | Calcium: 26mg | Iron: 1mg
Bhakri Pizza On Tava With Chawli Masala Topping
Bhakri Pizza On Tava With Chawli Masala Topping is a fusion of curry and pizza. Here the pizza base is made of unleavened Indian flatbread (bhakri) and is cooked with the topping made of Indian style spiced black eye bean on flat pan (tava). Cheese , oregano and chili flakes makes the pizza complete.
I make kathiyawadi biscuit bhakri and chawli masala / lobia curry / black eye bean curry for lunch or dinner frequently. I have shared the recipe of both earlier. My son does not like chawli masala with bhakri. But if I tell him that I will make pizza for him he will be happy. But where is that extra time to make a new dish . So then comes the magic. I would make a fusion dish from it. Pizza is made with Indian bhakri as a base and the topping made of chawli masala goes on it. Sauce, cheese, oregano and chili flakes will make the pizza complete. You can also use pizza sauce in place of ketchup. The pizza is covered and cooked on low heat on the tava (flat pan) till the cheese melts.
Just cut the pizza and serve. My son would happily relish every bite of it. This way son happy and mom happy.
You can make similarly different pizza with the toppings of your choice this way. I often make Mexican bhakri pizza using black eye bean. Here the black eye bean is cooked using Mexican seasoning and spices. I will share the recipe of it very soon. It is liked by everyone in my house.
So friends do try this recipe for your family and specially your kids and do share your feedback with me.
Khao dilse, khilao dilse, aur banao dilse….
Bhakri Pizza On Tava With Chawli Masala Topping
Bhakri Pizza On Tava With Chawli Masala Topping is a fusion of curry and pizza. Here the pizza base is made of unleavened Indian flatbread (bhakri) and is cooked with the topping made of Indian style spiced black eye bean on flat pan (tava). Cheese , oregano and chili flakes makes the pizza complete.
Servings: 12 pizza
Calories: 211kcal
Equipment
- frying flat pan
- spatula
- Pizza Cutter
- butter knife
- spoon
Ingredients
- 12 bhakri I have used kathiyawadi biscuit bhakri. I have shared the recipe of the bhakri earlier.
- 12 tsp butter
- 12 tsp ketchup
- 1.5 cup chawli masala curry I have shared the recipe of the curry earlier.( Burn the extra liquid from the curry to make it semi dry).
- 1 cup cheese grated, I have used cheddar cheese.
- oregano to sprinkle
- chili flakes to sprinkle
Instructions
- Take the prepared wheat bhakri / kathiyawadi biscuit bhakri.
- Put the bhakri on heated tava. Apply butter and flip. Keep the heat medium.
- Now apply butter on another side and flip and cook on medium heat.
- Bring the heat to low. Apply ketchup on the bhakri and spread well.
- Spread 2 tbsp of chawli masala. (Burn the water from the chawli masala. It should be semi dry).
- Spread grated cheese over it. Sprinkle oregano.
- Cover and cook till cheese melts and the bhakri is crisp on low heat. Sprinkle oregano and chili flakes.
- Remove the pizza on chopping board and cut into four slices with a help of a pizza cutter.
- Serve the yummy bhakri pizza with chawli masala topping with juice or soup of your choice. You can also pack it for your kids lunchbox.
Nutrition
Calories: 211kcal | Carbohydrates: 28g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 318mg | Potassium: 153mg | Fiber: 4g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
Wheat Bhakri / Kathiyawadi Biscuit Bhakri / Wheat Crisp Flatbread
Wheat Bhakri / Kathiyawadi Bisctuit Bhakri / Wheat is a unleavened thick and crisp flatbread popular in Kathiyawad region of Gujarat. It is made with coarse wheat flour and is rolled thicker than the regular roti. Coarse wheat flour gives grainy texture to the bhakri. The bhakri can be served with tea for breakfast or can be enjoyed with any rasawala shaak (vegetable or pulses curry) or chutney. You can also use the bhakri as a base to make pizza on the pan with the topping of your. Variation in the bhakri can be made by adding different seeds and spices to make masala bhakri or cumin bhakri or ajwain bhakri.
Bhakri is a popular unleavened flatbread from the regions of Gujarat, Maharashtra and Rajasthan. Bhakri is made using different flours – jowar (sorghum), Nachni / ragi (red finger millet) , bajri (finger millet), makai (maize) , rice or wheat flour. I am sharing with you all the recipe of bhakri that is popular in Kathiyawad region of Gujarat.
My father (Lavji Ramolia) is from Aliyabada, a small village in Jamnagar district in kathiyawad, Gujarat. So I had grown up eating kathiyawadi food and the wheat bhakri or kathiyawadi biscuit bhakri is one of my favorite.
To make kathiyawadi bhakri, you need coarse wheat flour or the flour that is used to make churma laddoo. The coarse wheat flour is rich in fibre and is a healthy option to include in the diet.
Following points needed to make the kathiyawadi biscuit bhakri:
The flour should be coarse. (However if you are staying out of India and do not get coarse wheat flour then use the regular wheat flour and add semolina to it to make coarse)
Add a generous amount of oil (Mohin) while kneading the dough. We call it “muthi padtu tel nakhwu” that means after mixing oil in the flour and when you hold and remove the flour from your fist the dough will get the shape of the fist.
Be careful and gradually add a very little amount of water to the flour and knead into a firm dough. If the dough becomes soft , then the bhakri will not become crisp and flaky like biscuit.
The bhakri should be rolled thick around 4mm thickness and should be roasted on a low to medium heat for 7-8 minutes till golden and crisp on both the sides by flipping and pressing with a spatula or a kitchen towel constantly. (Be patient to roast the bhakri. )
The biscuit bhakri can be served with any rasawala shaak like sev tamatar nu shaak, Gatte Ki Subji, Dudhi Chana Nu Shaak, any pulses curry or potato tomato curry. The bhakri can be enjoyed with a cup of tea for a healthy breakfast or can be enjoyed with dry garlic chutney or ghee and jaggery.
I have served the bhakri with chawli masala, dry garlic chutney and date nut rolls for a simple lunch.
The leftover bhakri can be used to make laddoo or churma. My son loves to eat bhakri pizza with the topping of his choice.
Friends do try this crispy biscuit bhakri and do share your experiences with me.
Khao dilse, khilao dilse aur banao dilse…
Wheat Bhakri / Kathiyawadi Biscuit Bhakri / Wheat Crisp Flatbread
Wheat Bhakri / Kathiyawadi Bisctuit Bhakri / Wheat is a unleavened thick and crisp flatbread popular in Kathiyawad region of Gujarat. It is made with coarse wheat flour and is rolled thicker than the regular roti. Coarse wheat flour gives grainy texture to the bhakri. The bhakri can be served with tea for breakfast or can be enjoyed with any rasawala shaak (vegetable or pulses curry) or chutney. You can also use the bhakri as a base to make pizza on the pan with the topping of your choice.
Servings: 12 bhakri
Calories: 133kcal
Equipment
- mixing bowl
- spoon
- rolling board
- rolling pin
Ingredients
- 2 cup wheat flour I have used the store brought bhakri flour. It is coarse wheat flour
- 2 tbsp oil
- 1/2 tsp salt
- water around 1/2 cup or as needed to knead into a tight dough
- 10 tsp ghee clarified butter, to apply on the bhakri
Instructions
- Take the bhakri flour or coarse wheat flour in a mixing bowl. Add salt and oil. Mix well . Now gradually add water and knead into a tight dough. (Remember you will need less water to knead into a tight dough. Do not knead a soft dough).
- Knead and smooth the dough. Cover and keep aside for 10 minutes.
- Divide the dough into equal portions. I have divided into 12 portions. Take one portion and roll into ball between your palms and then flatten it.
- Roll into around 15 cm diameter circle with 4 mm thickness.
- Put the rolled bhakri on the heated flat pan or tava. Let the bubbles appear and let it cook on one side.
- Flip the bhakri and cook on another side. Keep the heat medium.
- Flip again and press with a help of flat spatula or a kitchen towel and cook on both sides flipping in between till crisp and golden. The heat should be low to medium. (If you cook on high heat the bhakri will get brown spots quickly and it would not be cooked from inside). Remove the bhakri and apply ghee on it.
- Similarly make the remaining bhakri. Serve hot for breakfast or lunch or dinner along with the curry of your choice.
- I have served the wheat bhakri with chawli masala, dry garlic chutney and date and nut roll for a simple and yet filling lunch.
- You can use this bhakri as a base to make bhakri pizza with the topping of your choice.
Nutrition
Calories: 133kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 97mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg
Chawli Masala / Lobia Curry / Black Eye Bean Curry
Chawli Masala / Lobia Curry / Black Eye Bean Curry is a simple and quick curry made in a pressure cooker by cooking soaked black eye bean along with onion, tomato, ginger garlic paste and regular Indian spices. Addition of sambhar masala gives a different flavor and aroma to the dish. The curry is vegan, protein rich and can be enjoyed with roti, bhakri or rice or add some chopped tomato, onion, green chutney , sev to it and serve as a healthy breakfast or chat.
We had this curry with kathiyawadi whole wheat biscuit bhakhari. I had learnt this simple tip from my mother (Rekha Ramolia). She would give a different taste to the regular subji or curry by adding different spices such as sambhar masala, chole masala, pavbhaji masala etc. She always adds sambhar masala when she makes chawli masala or whole masoor dal. She gives a twist to her regular cauliflower subji by adding pavbhaji masala to it. So such simple things gives a different taste to the dish.
My son enjoyed a the chawli masala and bhakri in the form of pizza.
I made tava pizza for him on the bhakri with the topping of chawli masala and cheese.
So friends do try out this simple and quickly made chawli masala and please do share your valuable feedback with me..
Khao dilse, khilao dilse aur banao dilse…
Chawli Masala / Lobia Curry / Black Eye Bean Curry
Chawli Masala / Lobia Curry / Black Eye Bean Curry is a simple and quick curry made in a pressure cooker by cooking soaked black eye bean along with onion, tomato, ginger garlic paste and regular indian spices. Addition of sambhar masala gives a different flavor and aroma to the dish. The curry is vegan, protein rich and can be enjoyed with roti, bhakri or rice or add some chopped tomato, onion, green chutney , sev to it and serve as a healthy breakfast or chat.
Servings: 4 people
Calories: 96kcal
Equipment
- bowl
- plate
- pressure cooker
- spoon
- knife
Ingredients
- 1 cup black eye bean chawli/ lobia, washed and soaked for 6 hours
- 1 tbsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 10 curry leaves
- 1 tsp ginger garlic paste
- 1 big onion finely chopped
- 1 tomato washed and finely chopped
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 2 tsp coriander cumin powder dhana jeera powder
- 1/2 tsp sambhar masala or garam masala
- 3 cup water plus around 1/2 cup more if required to adjust the consistency of the curry
- salt to taste
Instructions
- Wash and soak the black eye bean/ chawli / lobia for 6 hours in water.
- Heat oil in a pressure cooker pan. Add mustard seeds, cumin seeds and let them crackle. Add asafoetida and curry leaves and saute.
- Add the chopped onions, some salt and mix well.
- Saute till the onions are translucent. Add the ginger garlic paste and saute for 30 seconds.
- Add the chopped tomatoes. Saute till the tomatoe soften.
- Add spices – turmeric powder, red chili powder, coriander cumin powder, sambhar masala. (You can add garam masala in place of sambhar masala). Saute the spices till aromatic.
- Add the soaked black eye bean/ chawli/ lobia alongwith the water. Add additional water if needed. The total water should be around 3 cups.
- Add salt and mix well.
- Close the pressure cooker lid with whistle and pressure cook the black eye bean for 4-5 whistles on high heat and 2 on low heat. (If you want the black eye bean to be less soft then cook for 2-3 whistle on high heat and 1 on low).
- Let the pressure cooker cook by itself. Remove the whistle and open the lid. The black eye bean/chawli/lobia is cooked.
- Stir gently the curry. Add water to adjust the consistency.
- Add chopped coriander and mix well. Simmer the curry for 5-7 minutes. Mash some black eye beans with spoon if you want to thicken the gravy.
- The chawli masala / lobia curry/ black eye bean curry is ready to serve.
- Remove the chawli masala / lobia curry/ black eye bean curry in a serving bowl. Garnish with coriander and serve hot with roti, bhakri or rice.
- I have served the chawli masala / lobia curry/ black eye bean curry with kathiyawadi wheat flour biscuit bhakri, dry garlic chutney and date nut rolls for a simple lunch.
- I have made chawli masala bhakri pizza on tava for my son.
Nutrition
Calories: 96kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 219mg | Fiber: 4g | Sugar: 2g | Vitamin A: 642IU | Vitamin C: 56mg | Calcium: 33mg | Iron: 2mg
Muskmelon Apple Orange Tomato Juice
A glassful of Muskmelon Apple Orange Tomato Juice is an instant boost of energy , refreshing , filling and is enriched with vitamins and antioxidants. The sweetness of muskmelon and apple is balanced with tangy and juicy orange and tomato. It is gluten free and vegan and gives you energy while fasting.
I have started enjoying making different combination of juices lately. I prefer making juices by combining different fruits and vegetables.
I do not want to add any artificial sugar to the juice and hence i combine sweet fruits with tangy fruits to balance the taste. Like for the juice recipe that I am sharing I have combined sweetness from muskmelon and apple with tangy orange and tomato.
To make sugar free mix fruit juice, I have balanced sweetness of apple and grapes with sour and tangy pineapple, strawberry and orange.
Also add some sweet vegetables such as carrot, beetroot with strawberry, tomato or grapes or apple.
If you want to use only sour fruits you can add a pinch of salt or rock salt and cumin seed powder to balance the taste and make it more tastier. I make plum juice, pomegranate strawberry juice, pineapple plum juice, kiwi juice or pineapple or grapes juice by adding a pinch of salt to it. You can also add mint leaves to make the juice more refreshing.
Her is the list of some more fresh, healthy, refreshing, energising juice:
Immunity Booster Beetroot Carrot Tomato Apple Juice
Revitalising Orange Carrot Tomato Juice
Refreshing Pineapple Plum Juice
So friends what are you waiting for do make different combination of juices using different vegetables and fruits of your choice and do share your feed back with me.
Khao dilse, khilao dilse aur banao dilse….
Muskmelon Apple Orange Tomato Juice
A glassful of Muskmelon Apple Orange Tomato Juice is an instant boost of energy , refreshing , filling and is enriched with vitamins and antioxidants. The sweetness of muskmelon and apple is balanced with tangy and juicy orange and tomato. It is gluten free and vegan and gives you energy while fasting.
Servings: 4 glass
Calories: 75kcal
Equipment
- bowl
- mixer or blender
- strain
- spoon
- knife
Ingredients
- 2 cup muskmelon washed, peeled , de seeded and chopped
- 1 orange washed, peeled, deseeded and chopped
- 1 green apple washed and chopped, you can use red apple instead.
- 1 tomato washed and chopped
- 3 cup water
Instructions
- In a bowl take chopped muskmelon, green apple, tomato and orange.
- Put the chopped fruits and tomato in the mixer jar .
- Blend them all together till smooth.
- Add water and blend well again.
- Strain the juice with the help of a juice strainer in a bowl.
- The strained juice is ready to serve. Add ice cubes if you want it chilled.
- Serve the fresh muskmelon, apple orange tomato juice in glass and serve for breakfast, or mid morning or afternoonsnack.
Nutrition
Calories: 75kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 383mg | Fiber: 3g | Sugar: 15g | Vitamin A: 4355IU | Vitamin C: 40mg | Calcium: 44mg | Iron: 1mg
