The air is sweet with citrus🍊 fragrance!
Today I am sharing my one of the favourite tea time cake recipe with you.

Baking is my all time favourite. My family wants a new and exotic cake for every occasion. I am always on the lookout for new recipes everytime I surf through the internet.

I found these blogs for eggless orange cakes naivecookcooks & asmallbite
And tried with whole wheat flour + cranberry for a healthier version and
I nailed it.  The cake was fluffy, soft and yummy. I topped it with sugar glaze for sweetening the taste.

An eggless, butterless orange sponge cake recipe with the only a handful of ingredients, interesting! isn’t it?

You may have the doubt whether this cake would be spongy without the addition of curd, vinegar or egg, but trust me this cake was soooo soft as orange juice is enough to lend the softness.


These oranges are from my farm at my home town.
The key to happiness is when you thankful for the grace that God has given.

Prep Time:10 mins
Cook Time:35 mins


11/2 Cup Whole wheat flour
3/4 to 1 Cup Sugar
1 tbsp Corn Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Pinch Salt
1 Cup Orange Juice
1/3 Cup Oil
1 Drop Orange Essence Optional
1 tsp Orange Zest
Chopped cranberries – ¼ cup
Few chopped pistachios for garnishing (optional)

Ingredients for glaze:

Powdered sugar/Icing sugar – 5 tbsp
Orange juice – 2 tbsp


  1.  First, measure and keep all the ingredients ready.
  2. To a sieve, add maida, corn flour, baking soda, baking powder, 1 pinch of salt and sift everything well to avoid lumps. Keep by side.
  3. To a mixing bowl add sugar and oil. Whisk it well, till the sugar granules dissolve completely.
  4.  Now pour the orange juice and add the sieved dry ingredients slowly.
    Then add orange zest and essence.
  5. Whisk it gently, till smooth and soft. Fold it slowly as over beating turns the cake hard. The batter should be in pouring consistency not watery.
  6. Coat the chopped cranberries & choco chips with some flour and add to the batter. This will prevent them from sinking to the bottom.
  7. By the time pre-heat the oven to 180c for 15 minutes.
  8. Brush a baking tray with oil and dust little flour all over. Select a suitable size tray as the cake doubles in size. Now pour the cake batter to the tray, then shake a little, so that the air bubble release.
  9. Place the tray in the oven and bake it for 30 to 35 minutes at 200c or a toothpick inserted in the centre comes out clean.
  10. Once it cools down, run a knife through the sides and gently tap to remove the cake.

To make the glaze:

  1. Mix the powdered/icing sugar with the juice until it forms a thick consistency but is still easy to pour.
  2. Add sugar/juice to adjust consistency as required. Pour over the cake.
  3. Rest the cake for 20-25 minutes in the fridge before slicing for clean slices, as the cake is very moist and soft.
  4. Enjoy this eggless orange cake during tea time.


  • Sieving the dry ingredients is important to avoid lumps and for even mixing.
  • Oil can be replaced with olive oil or softened butter. But ensure to use neutral / flavourless oil.
  •  Corn flour can be replaced with custard powder also..
  • Addition of orange essence adds more flavour but it’s optional. It can be replaced with vanilla essence or made without any essence.
  •  Always choose the correct size baking tray, otherwise the cake overflows when baking itself. To avoid this fill only 1/2 or 3/4 of the tray with the batter.
  •  This cake stays good for 3 to 4 days under room temperature.

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Sweet Potato halwa /Shakarkandi halwa

Shakarkand is my all time favourite. When we were kids my mum used to boil shakarkandi in chulha (hearth) for me. The smoky flavour enhanced the taste of shakarkand.
When I saw shakarkand in the market the feeling of nostalgia gripped me.

So this time I tried this delicious halwa made out of boiled mashed sweet potatoes scented with cardamom and saffron.
Sweet potato halwa is a popular dessert in north India, especially during the winters. It is a popular fasting option rich in Vitamin A.

This is a simple, quick recipe with minimum ingredients and apart from stirring the halwa, there is not much effort this halwa requires.

If you are looking for more halwa recipes then do check BEETROOT LAUKI HALWA
Gajar (Carrot) Ka Halwa MANGO KESARI (MANGO HALWA) Tricolour Suji Ka Halwa

Prep Time: 20 minutes
Cook Time: 20 minutes 

(1CUP =200ML)

2 medium to large sweet potatoes (shakarkand )
4 tablespoon sugar or as required,
depends on the sweetness of the sweet potatoes.
4 to 5 tbsp ghee
1/2 tsp Cardamom powder (choti elaichi powder )
1 pinch saffron (kesar)
10 to 12 cashews halved & fried


  1. Boil the sweet potatoes first.
  2. When they are warm, peel and mash them.
  3. Heat ghee in a kadhai (pan) first for frying the cashews.
  4. Remove when they become golden and keep aside.
  5. In the same ghee, add the mashed sweet potatoes.
  6. Stir well and saute for 3-4 mins.1546143566810
  7. Add sugar and saute for 4-5 mins. Now add crushed cardamom and stir. Repeat the above step with saffron.
  8. Keep stirring and cooking the halwa till ghee starts to leave the sides of halwa. This will take approx 10-12 minutes on a low to medium flame.
  9. Lastly, add the fried cashew nuts and stir again.
  10. Serve the sweet potato halwa hot.
  • I used fried kaiju, you may use any type of dry fruits of your choices.


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I am an absolute fan of beetroot!
Apart from its amazing nutritional value, what makes it special is the beautiful, natural colour it renders. I love using them in my cooking and trying them as the main ingredient in both sweet as well as savoury recipes.

I made these beetroot amla cutlets / tikkis as an after school snack for my kids. They ate shallow fried in the pan at minimal oil.


Preparation Time: 15 mins   
Cooking Time: 15 mins    


5 to 6 amlas (Indian gooseberries), grated
1 cup boiled and mashed beetroot
3 potatoes, boiled, peeled and mashed
1 tbsp oil
1 onion, finely chopped
2Tbsp oats
salt to taste
1/4 tbsp red chilli powder
1/4 tbsp garam masala
1 tbsp lemon juice


  1. Heat the oil in a broad pan and add the onion and sauté till lightly browned.
  2. Add the beetroot and salt, mix well and saute for more 4 minutes or till the mixture becomes dry.PicsArt_12-06-10.28.18.jpg
  3. Add the chilli powder and lemon juice and mix well.
  4. Add the potatoes, amla & oats mix well and refrigerate for 1/2 hour.
  5. Divide the mixture into equal portions and make small flat tikkis of each.PicsArt_12-06-10.29.36.jpg
  6. Heat the oil in a pan and cook each tikki using little oil till they become crisp and
  7. golden brown from both the sides.
  8. Serve hot.

Here’s a short video for this recipe …



  • You may add other veggies too.

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I love juices and keep trying them with different ingredients every time.
In my city Indore, there are many juice shops with a variety of healthy yet attractive juices like apple beetroot juice and spinach juice. Seeing these I decided to try them at home. The hero of the drink is amla with a blend of other veggies like a carrot.
The wonderful blend of carrots, amla and pomegranate with a slight hint of sweetness from honey gives a thick texture and a lot of fibre content. You can have this healthy beverage after your workout sessions or breakfast or as a snack at any time of the day.
All the three ingredients used are packed with nutrition and this juice is simply blended to give a thick juice full of texture from the fibre.
 Try this easy juice recipe at home and keep yourself energized throughout the day! My family simply loved it. Try it and tell me about yours.
Preparation Time: 10 M
Cooking Time: 10M
2 Carrots (Gajjar)diced
2 Amla (Nellikai/ Gooseberry) deseeded and chopped
1/2 cup Pomegranate Kernels
1 inch Ginger
1 tablespoon Honey
1/2 tsp black salt
1/2 tsp roasted cumin powder
  1. For making the juice, simply blend all the ingredients- carrots, amla, pomegranate, salt, honey, Ginger, cumin powder into a blender until you get a smooth mixture of the juice.PicsArt_11-23-10.01.32.jpg
  2. Sieve it if you want.PicsArt_11-23-10.03.33.jpg
  3. (*You will find the juice has a lot of texture from the pomegranates and the fibre from the carrots.)
  • You may use sugar instead of honey.

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This is a healthy, nutritious and beautiful raita. When I saw the colour of the beetroot raita..the first word I uttered was- WOW.

The curd is a very good source of vegetarian protein. Beetroot reduces toxic cells from the blood and also fights inflammation. Both beetroot and curd help in lowering the blood pressure

Beetroot is my favourite and because of its nutritional values, I’ve always wanted to use it in my recipes.
Walnut has never been my bowl of dry fruits yet I used it here for it is highly nutritious.
My kids simply loved it!

The goodness of beetroot with the crunchiness of walnut in this raita makes it a unique and must try the recipe .



1 tablespoon beetroot puree
8 -10walnuts
1/2 cup yoghurt
1/2tsp red chilli powder
1 tsp roasted cumin (jeera)powder
salt to taste
1tsp sugar
4-6 mint leaves
Beetroot slices for decoration


  1. Heat sufficient water in a non-stick pan.add walnuts and blanch them. Remove from heat, cool and roughly chop.PicsArt_11-20-06.51.31.jpg
  2. Mix together yoghurt, beetroot puree, chopped walnut, chilli powder, cumin powder, sugar, salt in a bowl.PicsArt_11-19-08.58.31.jpg
  3. add mint leaves, mix well and refrigerate to chill.
  4. Garnish with beetroot slices cut into the heart shape and chopped walnuts.



I have not tempered the raita. If you would like to add more flavour, you could temper it.

You can add bell peppers too for crunchiness.

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These pink hearts are completely egg-less and made up of whole wheat flour. These cookies neither contain baking powder nor baking soda. One can easily prepare them with very few ingredients.
Most of the rose flavoured bakes can be prepared with rose petals but I tried with rose essence and it turned out to be amazing.
I try using whole wheat flour in my recipes these days, as it is a healthier option and quite good with the bakes.
This Diwali season I’ve made desi cookies with a western twist.
They look good and taste even better. Hope you like them and try them out.

Preparation Time: 10 mins  |  Cooking Time: 20 mins


Wheat flour ½ cup + 2 tbsp
Powdered sugar ¼ cup
Butter ¼ cup
Rose essence 1 tsp
Pink food colour Few drops
Dark chocolate ¼ cup


  1. Preheat the oven at 180 ℃
  2. Shift wheat flour in a bowl and keep aside.
  3. In another mixing bowl, take butter (at room temperature) and powdered sugar.
    Whisk until creamy and fluffy using hand / electric whisk.
  4. Next add rose essence, few pink food colours and whisk again until everything incorporate well.1541348018963
  5. Now add the sifted wheat flour to the fluffy mixture and mix well to get a dough.
  6. Take 2 tbsp of the dough and flatten with rolling pin and cut with heart-shaped cookie cutter
  7. Similarly, make hearts from the rest of the dough.
  8. Place all the Hearts  1-inch apart from each other on a baking tray lined with
  9. baking sheet and bake them for 10 to 12 minutes.1541348210561
  10. Take out the baking tray from the oven and allow to cool down completely.
  11. Then Melt the white chocolate using a double boiler /Microwave and keep aside.
  12. Dip the cookies in melted chocolate and allow to set until firm.
  13. Store in an air-tight container!


  • The dough has to be non-sticky texture. If the dough becomes crumbly, then add 1-2 tbsp milk.
  • If the dough becomes sticky, then add 1-2 tbsp flour.
  • Butter should be at room temperature. Also if not using salted butter, then add 1 pinch of salt along with flour while making a dough.


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