WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies)

‘Nice’ Biscuits is one of my favourite biscuit brands. These sugar-coated biscuits are an absolute delight. I finally tried a similar recipe at home and was ecstatic when I could create the same taste at home so easily with only four ingredients! And this is a healthy version, as usual, made with whole wheat and cane sugar.
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INGREDIENTS:
Whole wheat flour 100g
Cane sugar 48g
Butter(room temperature) 50g
Desiccated Coconut 25g
Sugar crystals 1 tablespoon
2 tbsp Beetroot milk ( Beetroot mix with milk and grind like a milkshake )

INSTRUCTIONS :

  1. First, cream the butter and cane sugar until light and fluffy. Takes about 4-5 minutes.
  2. Add the wheat flour, desiccated coconut and beetroot Milk and form a soft dough. Do not knead.wp-15815280726205006602812988093367.jpg
  3. Cover and keep the dough in the refrigerator for half an hour.
    Roll out the dough between two parchment sheets to 1cm thickness.
  4. Use heart-shaped cookie cutters to cut out the cookies.wp-15815280728266832572264348411129.jpg
  5. Place the cookies on a parchment-lined baking tray and sprinkle sugar on the top.
  6. Bake it in a preheated oven at 180 degrees for 10-12 minutes or until the edges turn golden brown.
  7. Cool them completely on a wire rack. Store them in an airtight container and it should stay good for ten days.
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    NOTES:

  • Choose the baking time and temperature as per your oven.
  • The cookies get baked quickly and have a tendency to get burnt so keep an eye on them.
  • Do not over bake, once it starts to turn lightly brown along the edges. Take them out, they will be soft when hot but will harden on cooling.
  • The important step here is the creaming process as that would give a good texture to the biscuits.
  • I always bake my cookies or biscuits without baking powder so creaming is an essential step to get flaky, melt in mouth biscuits.
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HEALTHY WHOLE WHEAT FLOUR BEETROOT PASTRY

Happiness is making Healthy Whole-wheat flour Beetroot Pastry for a valentine celebration.
This pastry is fluffy and moist and very easy and quick to prepare. It is a great way to get some veggies into your diet while still enjoying a sweet treat.
I love beetroot and try to use it in my recipes very often because of nutritional values and also a beautiful natural colour.
Everyone, who tasted it was surprised that such a delicious treat could be made from a vegetable many don’t like.
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INGREDIENTS :
Dry mixture
1 cup whole wheat flour
1/2tsp baking powder
1/2 tsp baking soda
1 tbsp cocoa powder
2 tbsp sugar powdered

Wet mixture
200 grams condensed milk
1/4cup + 2 tbsp beetroot juice
1tsp vanilla essence
50 grams of butter, melted
2tbsp oil
1/4tsp lemon zest
1tsp lemon juice

DECORATION :
Whipped cream
Red fondant
sugar syrup

INSTRUCTIONS :

  1. Preheat the oven at 180°C.
  2. Combine the whole wheat flour, baking powder, baking soda and Cocoa powder & Sugar and sieve 2-3 times and keep aside.wp-15814713499033367408206311608290.jpg
  3. Combine the Milkmaid and beetroot juice in a bowl and whisk well. Keep aside.wp-15814713501636261079569419173247.jpg
  4. Add the dry mixture to the wet mixture gradually and keep stirring.
  5. Add lemon zest and lemon juice and mix well.
  6. Add melted butter & oil and mix well.wp-15814713503643234432173281878115.jpg
  7. Stir until the mixture is of pouring consistency.
  8. Now add the vanilla essence and lightly stir again once.
  9. Grease the cake/cupcake mould and sprinkle little maida into it.
  10. Pour the batter into it and bake in a pre-heated oven in 20 to 25 minute.
  11. Remove and cool.
  12. Take a single cupcake and cut it into 3 parts resembling three layers
  13. Put some sugar syrup and whipped cream on the first layer, then put the second layer and repeat.
  14. Put the third layer on, putting cream and crumbled cake pieces on it.
  15. You can decorate it further with cupcake crumb and fondant toppers.
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STRAWBERRY YOGHURT

Strawberry Yoghurt, an innovative twist to the plain humble yoghurt! With luscious strawberry, the outcome is so creamy that you’ll not realize that it’s a low-cal recipe.

INGREDIENTS:
1 cup hung low-fat curds (Dahi)
1/2 cup mashed strawberries
1 tsp sugar substitute /Sugar

INSTRUCTIONS:

  1. Combine all the ingredients in a deep bowl, mix well and refrigerate it for at least one hour.
  2. Serve chilled.
NOTES:
Mash the strawberries using a fork and not mixer to avoid the strawberries from releasing water and losing its flavour.
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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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