EGGLESS ORANGE CAKES

Eggless orange cake recipe
(without butter, cream, condensed milk and curd).

I usually make an orange cake using orange squash, but this time I tried an eggless, butterless orange sponge cake recipe using fresh orange juice.

I made this cake using whole wheat flour and also did not use condensed milk or curd, making it a must-try out the recipe for vegans too.

The cake came out very well with bursting orange flavour. I loved its colour, texture, flavour and above all, it was like pillow-soft to touch and eat.

I decorated the cake with my homemade orange sauce/glaze and my daughters liked it so much, it was hard to make them believe it was homemade.

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INGREDIENTS:

Whole wheat flour – 1.5 cups ( Heaped)
Baking powder – 3/4 tsp
Baking soda – 1/2tsp
Sugar – 3/4 cup
Orange juice – 1 cup (Use fresh juice for best results)
Cooking oil – 1/3 cup ( use odourless oil, I used sunflower oil)
Salt – a pinch
Orange zest – 1/2 tsp (Use grated skin)

For orange Glaze
1cup orange juice
1tsp sugar
2 tsp cornflour

INSTRUCTIONS:

  1. In a wide bowl, sieve the maida, baking powder, soda and salt. Mix well.
  2. Add the orange zest to it. ( I grated the skin of an orange and mixed with the flour) Set aside.
  3. Grease a baking pan with oil or butter and sprinkle the maida all over the pan. Keep aside.wp-15793225486263205085941850771867.jpg
  4. In another bowl, mix the sugar, oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well.
  5. Add the flour to the oil mixture and mix it with a spatula or whisk in one direction.
  6. Do not overbeat the mixture. The cake will not rise. The batter should fall like a ribbon. This is the right consistency.
  7. Preheat the oven in convection mode at 180c for 10  minutes. Pour the batter in the baking pan and pat its bottom once for even distribution of batter.
  8. Now bake the cake in convection mode at 180c for 30-35 minutes
  9. Check the cake by inserting a toothpick in the centre of the cake after 30  minutes
  10. If it comes out clean or with little crumbs, the cake is done. If u find the wet batter in the toothpick, bake the cake for 2-3 minutes more.
  11. Invert the pan in a plate after the cake is cooled down. Cut into slices and enjoy with Tea.

Orange glaze:

  1. Take orange juice in a pan and put it on medium flame.
  2. add sugar and stir continuously.
  3. Mix cornflour in 2 tsp of water and add it in orange juice mixture. After 4,5 minute when the mixture is thickened switch off the gas.
  4. your orange glaze is ready .decorate your cake with this.

    NOTES:

  • Please adjust the timing based on the convection oven.
  • You can replace oil with softened butter.
  • You can also use store-bought orange juice but the cake flavour will be less.
  • No need to use water, curd or milk. Orange juice would do.
  • Do not invert the cake as soon as u bake. The cake will break. If the cake doesn’t fall off easily, bake it for 2 more minutes.
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AMLA GATAGAT / GOOSEBERRY CANDY

Amla gatagat /Gooseberry candy
Amla, or Indian gooseberry, is a very popular fruit that is available only in the winter season. It is considered to be a superfood since it is extremely rich in antioxidants and vitamin C; in fact, it has 20 times more vitamin C than an equivalent amount of orange juice.
Amla can be eaten raw—or it can be prepared into chutneys, jams, candies, sharbat, murabba, etc.
In this recipe, I will show you how to make the popular Indian soft amla candy, called gatagat. The gatagat candy can also be prepared with imli or tamarind, by the way. It can be stored in the refrigerator and consumed all throughout the year.
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Ingredients:
250 grams amla (Indian gooseberry)
250 grams Gur (jaggery), broken into small pieces
1/2 lemon, juiced
1/2 tsp ajwain (carom seeds), ground
1 tsp jeera (cumin seeds), roasted and ground
1/4 tsp heeng (asafoetida powder)
1/2 tsp black peppercorns, ground
1/4 tsp saunth (ginger powder)
1/2 tsp Kala namak (black salt)
1/2 tsp sendha namak (rock salt), or table salt
1 1/2 tsp amchur (mango powder)
Boora chini (powdered sugar), as needed
INSTRUCTIONS:

  1. In a steamer, steam the amla for 15 minutes or until soft. Remove from steamer. When cool enough to handle, deseed and grind the segments to a fine paste.
  2. Do not add any water to grind them. Pulse and scrape the sides every few seconds while grinding. Set aside.
  3. While the amla is steaming, add all the spices and salt in a bowl (do not add the lemon juice yet). Stir until well combined. Set aside.picsart_12-16-08993719186766416956.jpg
  4. In a pan, add the amla paste and stir-roast for 2-3 minutes on medium heat. Add the jaggery pieces and keep stirring until it melts completely, keeping the heat around medium to low.
  5. Reduce heat to low and add in the spice/salt mixture. Mix well. Add lemon juice. Stir-cook the mixture until it thickens and comes together, leaving the sides of the pan (about 20 minutes).picsart_12-16-082501930787771041759.jpg
  6. Transfer the amla mixture to a plate and let it cool down completely.
  7. Make small round balls from the mixture and roll in the powdered sugar to coat well. Let cool for some more time to firm up a bit more.
  8. Store amla gatagat in an airtight container.
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ORANGE BURFI

Life has a taste of orange – Sweet & sour.
If you love oranges & sweets just imagine a combo out of them! Tangy, sweet and full of zest.

Presenting Orange burfi made from my hometown oranges.
About my hometown: My home town is a small city named Bhanpura in Mandsore district. My father has a lot of farms back there which have mango, cheeku ,amla and orange trees. And it is a pleasure receiving delicious farm-fresh fruits every so often.

Orange burfi is very easy to make at home. This is a simple and quick burfi recipe. This sour and sweet burfi will tantalize your taste buds and all age group people will love to eat it and relish the wonderful combination of the sweet and sour taste.
RECIPE ADAPTED: FOOD CONNECTION
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INGREDIENTS:

1&1/4 cup Milk powder
1/2 cup milk
2tbsp ghee
1/4th cup sugar or according to your taste
1/4th cup desiccated coconut
1 cup orange pulp
orange food colour
pistachio flakes

INSTRUCTIONS:

  1. Mix milk powder, milk and ghee in a pan.
  2. Take out the orange pulp from oranges and keep aside.picsart_12-15-074107411126520172726.jpg
  3. Cook milk powder mixture on low flame till all the mixture mix properly.
  4. Add sugar and orange pulp in a pan and cook on high to medium flame.
  5. Add orange food colour
  6. Add desiccated coconut in the mixture and cook till all the mixture comes together.
    In the end, add one tsp ghee and switch off the flame.picsart_12-15-074083821826077513520.jpg
  7. Set in a greased mould or a plate garnish with pistachio flakes. keep aside for one hour in the fridge.picsart_12-15-078176053687094722098.jpg
  8. Demould the orange burfi. cut in square pieces. Orange burfi is ready.

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STIR-FRIED BROCCOLI WITH GARLIC

Sometimes simplicity is the best. Although My hubby loved roasted veggies with their heavenly char, this garlic broccoli stir fry is one of my hubby’s favorite broccoli dishes. I make this very often.

Broccoli, as we all know, is very healthy food. It is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin E & calcium. So we must add such healthy food to our diet. Now we have a very easy and crunchy Broccoli salad.

Broccoli when sauteed with garlic and a bit of pepper and chilli in olive oil makes the stir fry really tasty. The only thing one should keep in mind while doing this kind of stir-fries is to blanch the vegetables in the right manner so that it will not lose its crunch in the process.

INGREDIENTS :

Broccoli – Cut into medium-sized pieces
Salt – as per taste
black pepper 1/2 tsp
Garlic – 3,4 pods finely chopped
Ginger – 1inch finely chopped
Lemon – 1/2 small
Olive oil – 2 tbsp
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INSTRUCTIONS:

  1. First, wash and cut Broccoli into medium-sized pieces.
  2. Heat 2 cups of water in a pan. Add 1/4 tsp of salt.
  3. When water comes to boil, put broccoli pieces into boiling water. Boil it for 2 minutes and switch off the flame.
  4. Strain Broccoli from water.
  5. Now heat a frying pan. Pour oil. When the oil is medium hot, add garlic and ginger and Saute the garlic to a light brown colour.picsart_12-14-082822308476163953940.jpg
  6. Now add broccoli pieces and stir fry for 2 minutes.
  7. Now add salt & pepper and mix well and switch off the flame.
  8. Now squeeze 1/2 slice of lemon over it and mix well.
  9. Healthy and tangy Broccoli is ready.
  10. Serve hot.

    NOTES:

  • You can stem broccoli in the microwave too.
  • You can add onion in the recipe.
  • You can add red chilli powder instead of black pepper in the recipe.
  • Nuts like walnuts, pine nuts can be added for extra crunch.
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JOWAR VEGETABLE KHICHDI

A tasty One-Dish Meals made of healthy jowar, the Jowar and Vegetable Khichdi is also quite exotic due to the choice of veggies used in it.
Coloured capsicum brings in not just colour but also a host of beneficial nutrients and antioxidants, just as the whole grain makes the jowar khichdi rich in protein, fibre and iron.

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INGREDIENTS :

1/2 cup whole Jowar (white millet)
1/4 cup finely chopped red capsicum
1/4 cup finely chopped yellow capsicum
1/4 cup finely chopped Onion
1/4 cup finely chopped Tomato
salt to taste
1 tsp oil
1 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
1/4 tsp asafoetida (hing)
1/4 cup chopped coriander (dhania)

INSTRUCTIONS:

  1. Soak the whole Jowar overnight in enough water. Next day, drain all the water.
  2. Combine soaked and drainedJjowar, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 5 whistles.
  3. Allow the steam to escape before opening the lid. Keep the cooked whole Jowar aside without draining the water.
  4. Heat the oil in a broad non-stick pan and add the cumin seeds.
  5. When the seeds crackle, add the asafoetida, green chillies, Onion red, green, yellow capsicum and the Tomato and sauté on a medium flame for 1 to 2 minutes.
  6. Add a little salt, cooked jowar (along with the water), mix well and cook on a medium flame for 3 to 4 minutes or till the water dries up, while stirring occasionally.
  7. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  8. Add the coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  9. Serve immediately.

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DATES, NUTS, SEEDS ROLLS WITH DRIZZLED CHOCOLATE

These Dry Fruit Dates Nutty Rolls are power-packed energy bites, especially for this beautiful season. NO Sugar or No artificial flavour added.
These will be loved by kids and adults both, Health and taste in each roll ..

We all are aware of how much beneficial are dates and dry fruits. Winter has proved as the Best season to make your self healthy and fit. It is been said that the health which you gain in winter, will last for the whole year…

INGREDIENTS:

200 gms Dates (seedless )
2/3 cup chopped Almonds
1/4 cup chopped cashew nuts
1 tsp Cardamom Powder
1/4 cup roasted mix seeds
2 tsp Ghee (clarified butter )
1 tbsp poppy seeds

INSTRUCTIONS :

  1. Deseed dates and chop them finely.
  2. With the help of Mixer grinder/food processor, grind dates… DO NOT add water.
  3. In a non-stick wok dry roast poppy seeds 10-12 seconds. Take out in a plate. In the same wok take 1 tsp Ghee. When hot add chopped nuts and roast till fragrant.
  4. Take out in a plate. In the same wok, heat 1 tsp Ghee. Roast dates mixture. Roast for 3 to 4 minutes on slow flame. When mixture looks soft enough, add all roasted nuts and seeds. Mix well.
  5. Add cardamom powder. Mix very well. Switch off the flame..
  6. Allow it to cool a bit , then grease your hands and roll cylindrical shape. Roll these rolls in Poppy seeds. One makes small-sized Ladoos too.
  7. Keep in refrigerator for 30 to 40 minutes… With a sharp knife, Cut into rolls and Drizzle some melted dark chocolate and enjoy.
    NOTES :
  • You may add nuts of your choice like walnut, fig, kishmish and others.
  • You may add dedicated coconut too.
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