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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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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EGGLESS BANANA OATS MUFFINS

Eggless Banana Oats muffins are a delicious and yet healthy combination of bananas and oats.
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This recipe does not contain maida and butter. Just two tablespoons of cooking oil for the entire batch of muffins!! Use any oil like sunflower oil or olive oil which is odourless and you can enjoy muffins without being guilty of stashing loads of calories. It is really a delicious oats recipe which will make one eat oats without even realising it.

These muffins get all their softness and moisture from banana and curd. For the sweetness, I have used some brown sugar which is again a healthier alternative to refined sugar we generally consume at home.
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You can garnish these muffins with any fruit or nuts of your choice. Some of the suggested options which you can use are strawberries, blueberries, dried cranberries, almonds, raisins or chocolate chips etc.

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INGREDIENTS :

Oats- 1/2 cup
Whole Wheat flour-1/4 cup +1 tbsp
Baking Powder-1/2tsp
Baking soda-1/4 tsp
Salt- A pinch
Ripe Banana -1 (large)
Thick Curd-1/4 cup
Brown Sugar-1/4 cup
Milk-1/4 cup
Oil-2 tbsp
Vanilla Essence- 1 tsp

For garnishing:
Chocolate Chips-2 tbsp

INSTRUCTIONS:

  1. Take oats in a grinding jar and grind them coarsely. Don’t grind it too fine.
    I have used Quaker Oats.
  2. Sieve together whole wheat flour, baking soda, baking powder and salt in a bowl. Add coarsely ground oats to it. Keep it aside. These are the dry ingredients.
  3. Peel the banana and make a puree.
  4. Add curd and brown sugar to it. Mix well till sugar is completely dissolved.
  5. Preheat the oven to 180 degrees Celsius. Preheating oven is an essential step in baking. Please do not miss it.
  6. While the oven is heating, add milk, vanilla essence and oil to the above mixture. Mix well.picsart_11-30-116642531607217432392.jpg
  7. Gently fold the dry ingredients in this liquid mixture. Be gentle.
  8. Place the liners inside the muffin tray or muffin moulds.
  9. Pour the batter in muffin liners using spoon such that there are filled 3/4th. Garnish the muffins with chocolate chips.picsart_11-30-11486683849379252391.jpg
  10. If the oven has preheated by now, place the cupcake tin inside the oven and bake muffins at 180 degrees Celsius for 15 minutes. After 15 minutes, do the toothpick test.
  11. Prick the centre of any muffin by a toothpick and check. If the toothpick comes out clean the muffins are ready. If there is some liquid at the tip, bake for another 2 minutes.
  12. Enjoy these melt in the mouth healthy Banana Oats muffins and that too guilt-free!! You can have them warm also 🙂
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    NOTES:

  13. The muffin gets its natural sweetness from the ripe bananas. I would advise if you are trying this recipe, then please use only ripe bananas as I have added a nominal amount of sugar and these muffins get most of their sweetness from bananas.

 

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EGGLESS JAMUN CAKE WITH JAMUN ICING /JAVA PLUM CAKE

Black plums (or Jamun/Jambul/Indian blackberry ) are very easily available in summer and rainy season. These berries are power packed with many different nutrients that are good for our body. In fact, Black Plum has been extensively used in Ayurveda for treatment of Diabetes, digestive disorders, infections, skin problems and oral problems.

When I saw Jamun cake recipe on Instagram in AMRITAOFLIFE  profile I wanted to try it and finally, I tried it and the result was fabulous. I decorate with Jamun flavoured icing. Thanks a lot once again AMRITAOFLIFE for sharing such an innovative and wonderful recipe.
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DRY INGREDIENTS :
1& 1/4 cup fine rawa / sooji
1/4 cup whole wheat flour
1tsp baking powder
1/ tsp baking soda
1tsp salt
3/4 cup raw sugar

WET INGREDIENTS :
1/3 cup ghee
1/2 cup dahi
3/4 cup Milk
1 tsp vanilla extract

JAMUN SWIRL INGREDIENTS :
200 gm Jamun
2tbsp raw sugar
3tbsp water
1/4 cup Whipped cream

INSTRUCTIONS :

Jamun Compote :

  1. Pit theJamuns, blend the Jamun flesh with little water and sugar and cook on slow flame about 10-15 minutes or until it has welk thickened up.
  2. It should be jammy consistency.
  3. Let it cool down to room temperature.picsart_07-05-074076166831843890270.jpg
  4. Mix all the wet ingredients together.
  5. Add the rawa & Raw sugar and let it rest 30 minutes (This gives time to rawa to fluff up).
  6. Mix the whole wheat flour, baking powder and baking soda together and add to the sooji mixture.
  7. Mix till just combined.
  8. Don’t over mix.
  9. In a greased and dusted Tin, layer the batter and Jamun compote and run a fork through it to create pretty swirls.picsart_07-05-078657480795259843493.jpg
  10. Bake at a 180℃ in a preheated oven for 35-40 minutes.
  11. let it cool down to room temperature.
  12. Add 2 tbsp jamun compote into whipped cream and mix it .decorate your cake with this Jamun flavoured icing.
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EGGLESS CHOCOLATE CUPCAKES WITH MANGO ROSE 

EGGLESS CHOCOLATE CUPCAKES WITH MANGO ROSE

Mango is my favourite and chocolate is my daughters’ favourite. Therefore I made this Chocolate Cupcake with Mango rose.

It’s a beautiful combination.
These super moist chocolate cupcakes contain TONS of chocolate flavour in each cupcake!

Made from simple everyday ingredients, this easy cupcake recipe will be your new favourite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with Mango.

This recipe is for cupcakes but you can easily bake it as a cake too. Only the baking time will be more in that case. I used whole wheat flour and the result was very good.

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INGREDIENTS:

1 cup whole wheat flour

1/2 cup Maida
1/3 cup cocoa powder
1 cup powdered sugar
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter (If using salted, skip the salt)
1 cup hot water
1/2 cup dark chocolate, chopped
1 tbsp vinegar
1 tsp vanilla essence

INSTRUCTIONS:
  1. Melt butter and chocolate in the microwave or using double boiler method.
    Sift and mix the flour, cocoa and baking soda.picsart_06-28-099025866850964575000.jpg
  2.  Add salt (if using unsalted butter) and sugar. Mix until all the dry ingredients are incorporated.
  3.  Gradually pour the hot water.picsart_06-28-094383745523062422499.jpg
  4. Add the chocolate mixture, vinegar and vanilla essence. Beat well. Do not overbeat.
  5.  Transfer in your cupcake liners.
  6.  Bake at 180º C for 15-20 mins (standard size) or check using a toothpick.
  7. Remove, let it cool. Decorate with any frosting of your choice.
  8. *Makes 15-18 cupcakes.
  9. Decorated with whipped cream and mango rose .
  10. How to make mango roseHow To Make Mango Rosette
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NOTES:
  • you can decorate cupcakes as per your choice
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Mango Pastry |  Eggless Mango Cake 

Cool and easy recipe for mango lovers
Mango Pastry is a popular, aromatic and delicious dish.

Mangoes have a special place in my kitchen and in my heart. And I’m always eager to innovate and create new mango recipes.

I usually make cake recipes but this time I tried pastries. It is made with simple ingredients that you will find in your kitchen. Make this pastry with fresh mangoes when they are in season or canned mango pulp all year round.

Today is father’s day.I am living a happy and successful-thanks to my dad. He scolds me, praises me, but most importantly gave me an amazing life partner. Thank you, papa, for everything.
This is for you hubby dear
“We are so lucky to have you in our lives. I am so proud of the father you’ve become and the wonderful husband you are. Happy Father’s Day, my love!”
So let’s celebrate Father’s day with love and delicious mango cake.
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INGREDIENTS:
Oil  – 1/2 CUP
Condensed milk – 1/4 CUP
Flour /Maida – 1 CUP
Powder sugar – 1/2 CUP
Baking Powder – 1 TSP
Baking Soda- 1/2 TSP
Butter Milk – 1/2 CUP
Mango Pulp – 1/2 CUP
Mango Essence – 1 TSP (Optional)
White  Chocolate  – 1/4 CUP
Hot Cream  – 1/4 CUP
Orange  Food  Color
Sugar syrup
Mango
Mint leaves

*FOR CREAM*
Whipped Cream – 1/2 CUP

INSTRUCTIONS:

  1. In a large bowl sift all dry ingredients.
  2. In another bowl place all liquid ingredients and sugar.
  3. Whip until the sugar granules are almost melted.
  4. Now pour the liquid ingredients over the dry ingredients and whip until lump free.
    Do not overmix.picsart_06-16-051565463969092878933.jpg
  5. Bake for 28-32 minutes in 180 degree or until the toothpick inserted in the centre comes out clean.picsart_06-16-055359929237647045706.jpg
  6. Once done take it out of the oven carefully.
  7. Let the cake cool in the pans for 10 minutes.
  8. Now run a butter knife around the circumference of the cake to release it.
  9. Now invert the cakes on the cooling rack to cool completely.
    Cut the cakes into half.
  10. Now spread some whipped cream over the first layer topping it with a layer of frosting.
  11. Now frost on the top and the sides as desired.picsart_06-16-052296032268826754631.jpg
  12. While the cake is baking quickly mix white chocolate and hot cream & mix well add some orange colour & mango essence .your ganache is ready.
  13. Pour the ganache over the cake.
  14. Refrigerate the cake at least 2 hours before eating.
  15. Cut into a rectangle shape.
  16. Your pastry is ready.
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