Author: Astha Mahajan

EASY STRAWBERRY ICECREAM

Strawberry icecream Satisfiey your ice cream cravings with this easiest recipe.
This strawberry ice cream recipe is a no cook, quick recipe And does not even need any ice cream maker. You only need to mix the ingredients and done .

RECIPE VIDEO:

INGREDIENTS:

  • Strawberry -200 gm
  • Sugar -1/2 cup
  • Fresh cream-125 ml
  • Milk powder -2 tbsp
  • Malai – 2tbsp (optional)
  • Strawberry essence – 1 tbsp

INSTRUCTIONS:

  1. In a blender add  chopped strawberries and sugar and blend .
  2. Now add milk powder, cream , malai and essence and blend everything to a smooth mixture .
  3. Pour in a container. Cover and keep in the freezer for the ice cream to set.( I am using my mini pinata mould to set this)
  4. “In india, we don’t get sweet tasting strawberries. So I have added 8 tbsp of sugar. Adjust the sugar depending on the sweetness of the strawberries.

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STRWBERRY PINEAPPLE SMOOTHIE

Summer’s best sweet and juicy strawberries, sweet pineapple and yogurt makes irresistible real fruit concoction that is not just healthy but treat to taste buds as well. Discover how can you make refreshing and rejuvenating strawberry pineapple smoothie in just few steps with this recipe.

INGREDIENTS:

  • 1/2 cup fresh or frozen Strawberries (or 3-4 strawberries), stem removed and halved
  • 1/2 cup fresh or frozen Pineapple Chunks
  • 1/4 cup Yogurt
  • 1/4 cup Pineapple Juice or Orange Juice or Water
  • 2 Ice Cubes
  • 1 tsp honey

INSTRUCTIONS:

  1. We have used fresh  strawberries, fresh pineapple and Homemade fresh yogurt in this recipe. You can use fresh or frozen fruits according to the availability.
  2. Pour orange juice in a blender jar. Add halved strawberries, pineapple chunks,  yogurt and honey, Add ice cubes.
  3. Blend until mixture becomes smooth and creamy.
  4. As you can see, the smoothie has beautiful pink color because of strawberries. Pour it into a chilled serving glass and serve.

NOTES:

  • Pineapple adds sweet taste while strawberry compliments it with its tangy touch. This smoothie not only tastes well but also looks inviting as well due to its light pink color.
  • Serving Ideas: Start your day on a perfect note by having healthy pineapple strawberry smoothie as breakfast drink. It also gives mood refreshing and enhancing effect, enjoy it to enlighten your mood any time of the da.y

EGGLESS WHOLE WHEAT JAGGERY CAKE

This is the perfect Tea time cake!
As it is made without maida or refined sugar, you can enjoy it any time without any guilt. Super moist and healthy cake.

I  used Naario http://naario.com jaggery powder  in this cake .This masla jaggery is too good and flavourful .pls check their website for more and use my code ASTHA12 for Discounts .

INGREDIENTS:

  • Dry Ingredients :
  • Whole Wheat Flour – 1 Cup
  • Baking Powder – 1 Tsp
  • Baking Soda – 1/2 Tsp Salt – A Pinch
  • Cinnamon/Cardamom Powder – 1/2 Tsp Naario tea masala Jaggery or Powdered Sugar – 3/4 Cup
  • Wet Ingredients:
  • Oil – 1/4 Cup
  • Curd 1/4 Cup
  • Milk-1/2 Cup

INSTRUCTIONS:

  1. In a large bowl, sieve(twice or thrice) all the dry ingredients.
  2. In another bowl, mix well all the wet ingredients. Transfer the wet mixture to the dry ingredients and whisk it until combined.
  3. Add 1-2 Tsp of milk to the batter if it’s thick.  Butter the cake tin and sprinkle flour, and tap to remove excess and make it ready.
  4. Pour the cake batter into the tin. Spread and make it even.
  5.  Sprinkle chopped Dry fruits over the top. Preheat cooker or oven at 180 degrees for 10 mins.
  6. Place the cake tin and Bake in a preheated cooker/ oven for 35-40 minutes.
  7. Insert the toothpick in the center of the cake to test, if the toothpick comes out clean then the cake is ready
     
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BEETROOT CUTLETS

Appetizing and pretty patties prepared by a delectable combination of boiled potatoes, peas and beetroot. These crisp from outside and soft inside delicious little hearts will delight the kids & every member of your family.

RECIPE VIDEO;

INGREDIENTS:

  • 2 large potatoes, boiled & peeled
  • 1 small beetroot, finely grated
  • 1/2 cup boiled peas
  • 2 tablespoons finely grated carrots
  • 11/2 teaspoons freshly ground green chillies or to taste
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped coriander leaves
  • 2 tbsp bread crumbs
  • 1 teaspoon chat masala
  • Oil for deep-frying
  • 1 tsp red chilli powder
  • Salt to taste

INSTRUCTIONS:

  1. Combine all the ingredients except oil in a large bowl.
  2. Grease your palms with oil. Take a portion of cutlet mixture and shape it into a ball. Flatten it gently between your palms and give it the shape of a heart using a cutlet mould or a cookie cutter.
  3. Repeat the same process to make cutlets from the remaining mixture.
  4. Heat oil for deep-frying . The oil should be medium hot. Drop a bit of cutlet mixture into the oil, it should come up, but not change color right away.
  5. Drop 4-5 cutlets at a time into the oil. shallow fry them on medium heat till they turn crispy.
    Serve hot with green chutney.

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GUR TIL MAKHANE

Looking for a healthy tea-time snack? Try Gur Makhane recipe, where little morsels of makhana are toasted to perfection and later dipped in sweet jaggery ~ deliciously yummy! Gur Makhane or Jaggery Caramelized Lotus Seeds
Trust me; you are going to love these guilt-free indulgence bites as they are packed with protein and loaded with feel-good ingredients! 

shot and styled for chumbak https://www.chumbak.com/ you can check for more products

INGREDIENTS:

  • 2 cups Phool Makhane (puffed lotus seed or foxnut) (dried)
  • ¾ cup Jaggery
  • 2 tbsp til( seasme seeds )
  • 1 tablespoon ghee
  • 1tbs water

INSTRUCTIONS:

  1. Roast 2 tbsp til till it crackles.
  2. Heat ghee  in a pan,Add makhane/lotus seeds to the pan.
  3. Cook them over medium heat until they become light brown in color and brittle, stirring occasionally. This may take 7-8 minutes.
  4. PRO TIP Make sure foxnuts/ makhane are crispy and brittle before you move on to the next step. If makhane is not brittle they will turn soggy as soon as we add jaggery to it.
  5. Meanwhile, combine jaggery with 3 tablespoons of water. Boil until it is reduced to half its quantity.
  6. When the gur syrup becomes thick (almost like 2 string consistency), it will coat the back of your spoon.
  7. Another way to check the consistency – take a bowl of tap water. Pour a few drops of jaggery in water. If the jaggery solidifies and settles at the bottom of the bowl, the syrup is ready.
  8. Pour jaggery over foxnuts/ makhane and take it of the flame.
  9. Switch off the flame and add makhana along with til, mix well. Let it cool a bit and then tear them apart. Store in an air tight container. 

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EGGLESS RED VELVET CAKE

If you love eggless red velvet cake as much as we do, then you are in for a treat. 

This  red velvet cake is super moist, perfectly sweet, flavored with a hint of vanilla and cocoa powder, and topped with whipped cream  frosting is a complete showstopper.

Bake these beauty to blend with your Valentine’s day theme, and I promise everyone will love them.

RECIPE VIDEO;

INGREDIENTS:

  • DRY INGREDIENTS
  • 1¼ cups All purpose flour
  • 3 teaspoons Cornstarch
  • ½ teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ⅛ teaspoon Salt
  • 2 tablespoons Unsweetened cocoa powder
  • 2 tablespoons Wilton gel Red food color or Beetroot color (powder)
  • WET INGREDIENTS
  • ⅓ cup Unsalted  butter
  • 1 cup Regular Milk
  • 1 tablespoon Vinegar
  • 1¼ cup Superfine Sugar
  • 2 teaspoons Vanilla essence
  • FOR BUTTERCREAM  FROSTING
  • 1 cup Butter
  • 3½ cups Powdered Sugar
  • 1 teaspoon Vanilla essence
  • ⅛ teaspoon Salt
  • You can use whipped cream too for decorate your cake
  • Strawberries
  • some sprinkles

INSTRUCTIONS:

  1. PRE- PREPARATIONS
  2. Preheat oven to 350 degrees F. Grease and line your Cake tin Set aside.
  3. Combine milk and vinegar in a bowl. Whisk it well. Set aside for 5 minutes to curdle.
  4. MAKING RED VELVET CAKE
  5. In a large mixing bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt and beet root powder.
  6. Sift them to remove lumps of flour and cocoa powder. Set it aside.
  7. Combine butter and sugar in the mixing bowl of an electric mixer.
  8. Using a whisk or balloon attachment, cream butter and sugar together on medium speed for 4-5 minutes. Add vanilla essence to the bowl.
  9. Add the red food coloring, milk + vinegar combo (buttermilk) to the mixing bowl.
  10. Mix in the dry ingredient. Mix until just combined, do not over mix the batter. Keep scraping down the sides of the bowl as needed. 
    Pour the better in cake tin .
  11. Bake in a preheated oven for 30-35 minutes or until the toothpick inserted in the center comes out clean. 
    Once baked, remove from the oven and cool completely.
  12. BUTTERCREAM FROSTING
  13. Beat butter for 5 minutes until light and airy. Butter will lose most of its yellow color at this point.
  14. Slowly add powdered sugar/icing sugar (spoon by spoon) and beat until it is well blended.
  15. Add milk to thin out its consistency.
  16. Mix again. Icing is suitable for 1-2 weeks in your fridge and a month in your freezer.
  17. Frost the cooled cake with swirls of buttercream frosting and garnish with strawberries and sprinkles .

NOTES:

  • Sift the dry ingredients well. This will ensure there are no lumps of baking soda or cocoa powder in these eggless cupcakes. 
  • Baking soda + vinegar together starts a chemical reaction that helps the cake to rise. It’s a chemical reaction that produces carbon dioxide bubbles, and that’s what makes a cake/cupcake fluffy and light. Be rest assured, you won’t taste the vinegar in this recipe.
     
     

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