Recipe- Eggless Choco Vanilla Marble Cake



Eggless Choco Vanilla Marble Cake


Ingredients
All Purpose Flour (Maida) 1.25 cup 
Milk Powder 1 cup 
Salt 1 pinch 
Edible Soda powder 1 pinch
Baking Powder 1.25 tsp 
Milk 1 cup 
Malai 1 cup 
Sugar 0.75 cup 
Riped Banana 1 medium (grated)
Vanilla Essence 1 tsp
Choco Powder 3 tbsp


Method
  • Preheat the oven at 190°C.
  • Grease the baking dish with oil or butter.
  • Take a deep big bowl add malai, sugar and grated banana.
  • Beat well only in one direction for atleast 5 minutes (or until the texture is very smooth). 
  • Sieve Maida + Milk Powder + Salt + Edible Soda + Baking Powder for 3 times. 
  • Add the dry mixture in small batches to Malai and sugar mix. 
  • Now keep adding milk in small quantities and beat well in one direction until it achieves ribbon like consistency.
  • Add vanila essence and mix.
  • Now pour half of the batter to the greased baking dish and tap 1-2 times so that batter sets in a level.
  • Add 2-3 tbsp dark choco powder to the other half of the batter and mix well (do not beat too much).
  • Pour this choco batter over the vanilla batter.
  • Take a fork and swirl it few times in the batter but don't over do this as the purpose is not to mix both batters but to add layers of flavors.
  • Keep the dish in preheated oven and bake it for 30 minutes at 180°C.
  • Check with the help of knife or tooth pick, if not baked keep it for another 5-10 minutes.
  • When done let it cool for 5 minutes then remove from the tin and let it cool on wired rack.
  • Cut when cool enough.
Tips
Be gentle when you swirl both flavors with fork.
Cut in to slices and serve with a scoop of vanilla or chocolate ice cream.

You can top the cake with chocolate sauce as well.
You can substitute malai with 1 stick (100gm) butter or vegetable shortening.
Make sure your baking powder is not too old otherwise cake will not rise well. 
Keep the preheated oven and greased baking dish ready before proceeding for cake.
Pour cake better immediately in dish and dish in the preheated oven.
Do not let cake batter stand outside of oven for long, it may result hard cake.   

"Be Vegetarian Be Happy"
"Live and Let Live"


Recipe- Gobhi/ Cauliflower Manchurian



Gobhi/ Cauliflower Manchurian

Ingredients
Gobhi 1 medium (Separated in florets)
Green Chilli 2-3 nos (Finely chopped)
Spring Onion 4-5 nos (Roughly chopped)
Onion 1 large (Roughly chopped)
Carrot 1 small (Finely chopped)
Capsicum 1 small (Finely chopped)
French beans 7-8 nos (Finely chopped)
Ginger Garlic paste 2 tsp
Soy Sauce 4 tbsp
Vinegar 2 tbsp
Tomato Ketchup 1 tbsp
Salt 1 tsp or as per taste
Crushed Black Pepper 1 tsp
Corn Flour 5-6 tbsp
Oil 2-3 tbsp + to fry

Method

  • Wash and blanch gobhi and keep aside.
  • Take corn flour in a deep bowl and mix with sufficient water to make a thick paste.
  • Add salt and pepper mix well. Cover and keep aside for 5 minutes.
  • Now take sufficient oil in a pan to fry on medium heat.
  • When oil is hot enough dip gobhi florets in corn flour paste and deep fry till golden brown.
  • When done, remove on absorbent paper and keep aside.
  • Now heat 2-3 tbsp oil in a pan, add chopped onions and fry until pink in color.
  • Now add ginger garlic paste and fry.
  • Add chopped spring onion bulb and chopped green chillis and fry
  • Now add spring onion green, capsicum, carrot, french beans and stir fry on high flame.
  • Now add Tomato ketchup, soy sauce and vinegar mix well and reduce the flame to low.
  • When boil comes add 1 tbsp of corn flour left over paste and stir continuously so that no lumps form.
  • Add sufficient water to adjust the thickness of sauce. 
  • Add some salt and crushed black pepper, mix well.
  • Now add the fried gobhi and mix well.
  • Check the consistency of sauce if it seems too dry sprinkle some water.
  • Cover and keep for 4-5 minutes on low flame.
  • Top with 1 tbsp soy sauce and 1 tsp vinegar.
  • Mix gently and serve hot.

Tips
Be gentle when you mix fried gobhi with sauce.
You can adjust the chilli and soy sauce as per your taste.
If you want gravy thickness add some more water and boil.
You can serve either as a starter or with plain rice or noodles.

"Be Vegetarian Be Happy"
"Live and Let Live"



  




Recipes for Toddlers



Hi Mothers, I know how much you have to fight to feed your toddlers. Here I have some quick, easy and colorful recipes. Which also best suits for tiffin for school going kids as well. Hope your little one enjoy them:)

First of all we should remember few important points before feeding our kids -
  • Wash your hands with soap before making food as well before feeding food.
  • Also make your baby to wash his/her hands.
  • Monitor your baby is not allergic to certain food item.
  • Plan the day's diet which is balanced in nutrition.
  • Your baby also has taste buds :) so make sure to include varieties.
  • Prepare a balanced diet which includes calcium, iron, protein, fibers, vitamins and other minerals. 
  • I suggest using most vegetables and fruits, whole wheat flour, ragi (mallet), rice, suji, pure ghee (not butter as it is less natural) and yogurt (curd) besides milk. Ragi may not be a part of some Indian cuisines, especially in north India. But this is probably one of the most important grains to be included in baby foods.
  • Don't force the baby to eat more, let them develop their own taste and adjust the quantity they want to eat.
  • Try to follow a schedule of feeding with your baby (e.g. fixed timings of each meal) according to the baby's liking. So that they can have their appetite tuned to this schedule. This is very important especially in the case of fussy eaters :). 
Happy cooking. (Adjust salt and chili according to your child taste and tolerance)


Paneer Roll/ Wrap
Paneer Roll/ Wrap

Kiddo Pizza
Kiddo Pizza

Suji Pancake
Suji Pancake

Bread Uttpam
Bread Uttpam

Bread Poha
Bread Poha

Vermicelli
Vermicelli

Suji Uttapam
Suji Uttapam

Idli Fry
Idli Fry

Rava Idli
Rava Idli

Vegetable Cheela
Vegetable Cheela

Aalu Tikki Toast
Aalu Tikki Toast

Recipe- Rava Kheer



Rava Kheer

Ingredients (2 nos)
Suji 4 tbsp
Ghee 2 tsp
Sugar 4 tsp cup
Milk 4 cups
Chopped Almond 2 tsp
Chopped Pistachio 2 tsp
Raisins 2 tsp

Saffron 1 pinch

Method

  • Heat ghee in a pan on medium flame.
  • When ghee is hot enough add suji.
  • Keep stirring Suji and fry untill golden brown.
  • Remove from flame, add milk and sugar.
  • Put the pan on medium  flame and add saffron and nuts.
  • When milk starts boiling switch the flame to low.
  • Cover the pan and leave on low flame for 1-2 minutes.
  • Switch off the flame and garnish with nuts.
  • Serve hot.

Tips
Make it just before you need to serve. as it may set if you leave it for long.
Add nuts of your choice.

"Be Vegetarian Be Happy"
"Live and Let Live"

Recipe- Vegetable Cheela



Suji Vegetable Cheela

Ingredients (4 nos)
Suji/ Semolina 1 cup
Curd 2 tbsp
Crushed black pepper 1 tsp
Salt 1 tsp or according to taste
Chopper onion 1 medium
Chopper tomato 1 medium
Chopper capsicum 1 medium

Chopped potato 1 small
Chopped paneer 2 tbsp
Ghee/ Oil to fry

Method

  • Take suji in a deep bowl add curd and salt and mix well.
  • Add sufficient water to make a medium thick paste.
  • Cover and keep aside for 1-2 hours.
  • Add chopped vegetables, black pepper and pinch of salt mix well.
  • Heat non stick tawa on a medium flame.
  • Apply 1 tsp ghee or oil on the tawa and wipe with a clean cloth.
  • Pour some mixture (around 3-4 tbsp) over the tawa and spread in a round shape.
  • Apply ghee or oil on the sides and cover with a lid. Turn the flame to low.
  • Check in 2-3 minutes if upper side of cheela is cooked turn carefully and let this side also cook. 
  • Flip again if needed, when looks crispy on both sides serve hot with ketchup.
Tips
You can use yellow or red capsicum as well to make the dish more colorful.

You can use your choice of vegetables.

If serving to kids, adjust salt and chili according to your child taste and tolerance.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Phirni



Phirni


Ingredients
Uncooked Rice 0.75 cup
Cooked Rice 2-3 tbsp
Milk 1 litre
Sugar 4-5 tbsp 
Green Cardamom 2 nos
Saffron 1 pinch

Method

  • Wash and soak uncooked rice for 2-3 hours.
  • Drain and wipe rice with a clean cloth.
  • Grind in to a coarse powder and keep aside.
  • Grind cooked rice as well in to a coarse paste and mix sufficient cold milk to make the consistency thin. Keep aside.
  • Heat a heavy bottom pan on high flame and bring milk to boil.
  • When milk starts boiling add the rice powder and reduce the flame to low.
  • Partially cover the pan and keep stirring at regular intervals.
  • Crush the green cardamom and add to the milk.
  • Soak saffron in a tbsp of cold milk and add to the boiling milk mix well.
  • Add sugar and mix well.
  • Keep stirring and add cooked rice paste.
  • Check if rice is cooked and when phirni appears sufficient thick (keeping in mind that it will thickens more when you cool it) switch off the flame. 
  • Pour in serving bowls, garnish with saffron and cardamom.
  • Cover and refrigerate for 1-2 hours.
  • Serve Chill.


Tips
You can use ready made rice rava instead of soaking and grinding rice.
You can mix chopped or powdered dry fruits as well.
You can adjust sugar according to your taste.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipes for Infants



Hi Mothers, When it comes to infant's food we need to remember few important points-
  • Wash your hands with soap before making food as well before feeding food.
  • Monitor your baby is not allergic to certain food item.
  • Plan the day's diet which is balanced in nutrition.
  • Your baby also has taste buds :) so make sure to include varieties.
  • Prepare a balanced diet which includes calcium, iron, protein, fibers, vitamins and other minerals. 
  • I suggest using most vegetables and fruits, whole wheat flour, ragi (mallet), rice, suji, pure ghee (not butter as it is less natural) and yogurt (curd) besides milk. Ragi may not be a part of some Indian cuisines, especially in north India. But this is probably one of the most important grains to be included in baby foods.
  • If your baby is one year plus, start introducing flavor of spices such as jeera and hing (if they are also part of your own cooking).
  • Most infants require 4-5 meals a day (3 full and 1-2 short) besides milk. So it has to be planned accordingly. 
  • Start only with one meal when you introduce solid for the very first time.
  • Don't force the baby to eat more, let them develop their own taste and adjust the quantity they want to eat.
  • Try to follow a schedule of feeding with your baby (e.g. fixed timings of each meal) according to the baby's liking. So that they can have their appetite tuned to this schedule. This is very important especially in the case of fussy eaters :). 

Here you go with few recipes, will upgrade soon for more.
Hope you like it and it helps your baby.
Happy cooking.

Recipe- Salted Ragi/ Mallet Halwa
Take 1 tbsp ghee in a pan, when hot add 1 tbsp ragi powder and fry. Add 5-6 oz water and a pinch of salt. Keep stirring on low flame. When it thickens to desire consistency switch off the flame. Bring to room temperature before feeding it to your baby.

Recipe- Mallet Kheer
Take 1 tbsp ghee in a pan, when hot add 1 tbsp ragi powder and fry. Add 5-6 oz milk and a tsp of sugar. Keep stirring on low flame. When it thickens to desire consistency switch off the flame. Bring to room temperature before feeding your baby.

Recipe- Suji ki Kheer
Take 1 tbsp ghee in a pan, when hot add 1 tsp suji and fry. Add 7-8 oz milk and a tsp of sugar. Keep stirring on low flame. When it thickens to desire consistency switch off the flame. Bring to room temperature before feeding your baby.
You can add 1-2 tsp of almond powder (or mixed dry fruit powder).

Recipe- Khichdi
Wash 2 tsp moong daal and 1 tbsp rice properly. Keep a small pressure cooker on high flame, add daal, rice and a pinch of salt with sufficient water. Pressure cook and then blend either with a hand mixer or in grinding jar when done. Bring to room temperature before feeding your baby.
To change the taste add different type of vegetables (around 1-2 inch size) every time or some times use a combination of 2-3 vegetables.

Recipe- Daal Vegetable Soup
Wash 1 tbsp moong daal (or mixed daal) properly. Keep a small pressure cooker on high flame, add daal, around half cup of vegetables of your choice (Tomato, Carrot, Lauki (bottle guard), Potato, Tauri (snake gourd), Kusa, Beetroot etc) and 1/4th apple and a pinch of salt with sufficient water and a tsp ghee. Pressure cook and blend either with a hand mixer or in grinding jar when done. Strain and temper with Ghee, Hing and Jeera. Bring to room temperature before feeding your baby.
To change the taste use different type of vegetables every time or some times use a combination of 2-3 vegetables.

Recipe- Boiled Vegetables or fruits
Boil or steam whole washed peeled vegetables (Carrot, Lauki, Potato, Sweet Potato, Kusa, Avocado, Beetroot etc) or fruits (Apple, Pear, Banana, Papaya etc)  of your choice with a pinch of salt. when done cut into small pcs or mash (depending upon how your baby prefers it) and feed at room temperature.

Recipe- Boiled Rice
Mash or grind to a paste boiled rice either with pinch of salt and water or with sugar and milk.
Feed at room temperature.

Recipe- Suji Halwa

Heat 1 tsp gee in a pan add 1 tbsp suji and fry until brown in color. add 2 tsp sugar and 2-3 oz of water. Bring it to boil and cover. When done feed your baby at room temperature.
You can add 1-2 tsp of almond powder (or mixed dry fruit powder) with suji just before adding water.

Recipe- Whole Wheat Aata Halwa
Heat 1 tsp gee in a pan add 1 tbsp whole wheat aata and fry until brown in color. add 2 tsp sugar and 2-3 oz of water. Bring it to boil and cover. When done feed baby at room temperature.
You can add 1-2 tsp of almond powder (or mixed dry fruit powder) with suji just before adding water.

Recipe- Mashed Chapati

Mash chapati using a grinding jar. Mix with any vegetable curry or daal (not spicy) you made at home for yourself. Feed at room temperature.

Recipe- Potato Fries

Cut washed and peeled potato along its length. Dip in water with a pinch of salt and microwave for 2 minutes on high. Strain and shallow fry in ghee. Bring to room temperature before feeding your baby.

Recipe- Sweet Potato Fries
Cut washed and peeledsweet potato along its length. Dip in water with a pinch of salt and microwave for 4 minutes on high. Strain and shallow fry in ghee. Bring to room temperature before feeding your baby. 

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Rava Idli



Rava/ Semolina Idli


Ingredients 
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste

Eno Salt 2 tsp
Mustard Seeds 1 tsp
Oil to temper

Method
Take suji in a deep bowl add curd and salt, mix well.
Add sufficient water to make a medium thick batter.
Cover and keep aside for 1-2 hours.

Take 1-2 tsp oil in a small pan and heat on high flame.
When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
Add this tempering to the batter and mix well.
Now pour sufficient water in idli stand pan and heat it. 
Meanwhile grease the idli mould. 
When water comes to boil mix 2 tsp Eno salt to the suji/ rava/ semolina batter.
Fill the greased idli mould with this batter and place the mould in the boiling water inside the pan.
Note the time and reduced the flame to low after 2-3 minutes. 
After 20 minutes check if idlies are cooked. For this, use a knife and insert it in the idlis.
If knife does not have batter traces, it means idles are ready. 
Remove the idli mould and keep aside for 5 minutes before taking out idlies from it.
Serve with Chutney

Tips

Do not beat too much after adding Eno salt.
Fill the moulds as soon as you mix Eno salt to the idli batter.
If you do not have idli stand you can place idli mould in a pressure cooker but without whistle.
Always keep checking if steam is coming out of the pan (to ensure availability of steam inside the pan).
Make Idli fry out of it. (If you have big Idli mould cut each idli in four.)

"Be Vegetarian be Happy"
"Live and Let Live"




Recipe- Idly Fry



Idly Fry


Ingredients
Mini Idlis 1 medium bowl
Tomato 1 small (Roughly chopped)

Carrot 1 small (Sliced in thin strips)
Capsicum 1 small (Sliced in thin strips)
Salt 1 tsp (or according to taste)
Turmeric Powder 1 tsp
Red chili Powder 1 tsp
Mustard Seeds 1 tsp
Sambhar Masala 1 tsp
Ghee 

Method
Take 1 tbsp ghee in a non stick pan and heat on medium flame.
When ghee is hot enough add 1 tsp Mustard seeds and let it cracker.
Add tomato and fry until soft.
Add turmeric powder and red chili powder mix well.
Add all other vegetables with 0.5 tsp salt, fry for few seconds.
Cover the pan and reduced the flame to low, check after 4-5 minutes. 
When vegetables are soft, raise the flame to high and add Mini idlis.
Toss well on high flame when idlis starts change in color, switch off the flame and sprinkle sambhar masala powder.
Serve hot with chutney.

Tips
You can use yellow or red capsicum as well to make the dish more colorful.

Best for tiffin as well.
Make sure to adjust chilli if you are serving to kids.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Paneer Roll/ Wrap



Paneer Roll/ Wrap


Ingredients
Paratha/ Chapati 4 nos
Stuffing
Paneer 100 gm
Capsicum 1 medium
Onion 1 medium
Tomato 1 medium
Pizza/ Pasta sauce 2 tbsp
Ginger Garlic paste 1 tsp
Crushed Black pepper 1 tsp
Salt 1 tsp (or according to taste)
Mixed Herbs 1 tsp
Oil 1 tbsp
Dip
Curd 1 tbsp
Green Chutney 1 tbsp


Method

  • Take 1 tbsp oil in pan and heat on high flame.
  • Add onion and fry until golden brown in color.
  • Add Ginger garlic paste and fry.
  • Add tomato and fry until soft.
  • Add Pizza/ pasta sauce and fry for few seconds.
  • Add capsicum mix well and reduce the flame to low.
  • Cover the pan and leave for 2-3 minutes.
  • Meanwhile cut paneer in small pieces (around 0.5 inch cubes). 
  • Now add Paneer, black pepper, salt and mix herbs and mix well.
  • Cover and leave for another 2-3 minutes on low flame.
  • Adjust the consistency (if gravy is too thick mix some water and boil once).
  • Switch off the gas.
  • Now for spread cum dip take curd in a small bowl, beat well and mix with chutney.
  • Spread this paste over chapatis and stuff them with paneer and vegetables mixture.
  • Roll and wrap in aluminium foil.
  • Serve with dip and hot tea or coffee.

Tips
This could be put in a tiffin for a quick and convenient outdoor meal.

If serving to kids, adjust salt and chili according to your child taste and tolerance.
Best for office, school or picnic.

"Be Vegetarian be Happy"
"Live and Let Live"










Recipe- Daal Makhni



Daal Makhni

Ingredients
Urad whole Black Daal 0.5 cup
Rajma 1 tbsp
Ghee 1 tbsp
Jeera 1 tsp
Hing /Asafoetida 1 pinch
Ginger 1 inch pc (sliced thin strips)
Salt 1 tsp (or according to taste)

Milk 2 cups
Cream 1 tbsp
Garam masala powder 1 tsp
Daal makhni masala 2 tsp (Store Brought)

Method

  • Wash and soak Urad daal and Rajma overnight.
  • Pressure cook (1 whistle on high flame and then 3-4 whistle on low flame) with 1 tsp salt and 2 cups of water. 
  • When done open the pressure cooker and check if daal is cooked well.
  • Add 1 cup milk and keep it on low flame for 0.5 an hour. (Do not close lid you may just cover with a plate) 
  • Keep stirring at regular intervals.
  • After half an hour take 1 tbsp ghee in a pan and heat on high flame.
  • When ghee is hot enough add jeera and let it cracker.
  • Now add hing and ginger strips, fry.
  • Add Daal makhni masala and fry for few seconds.
  • Add this tempering to daal and mix well.
  • Add one more cup of milk and lets cook for another half an hour on low flame.
  • Keep stirring at regular intervals.
  • When daal reaches to desired consistency,mix garam masala and switch off the flame.
  • Garnish with cream and ginger.
  • Serve hot.


Tips
You may also add onion, garlic and tomato while frying.
While serving if daal is thick add some milk and heat it on high flame until desired consistency.
If you do not have daal makhni masala add 1 tsp red chilli powder, 1 tsp Coriander powder 1 tsp bhuna jeera powder, 1 tsp garam masala and 1 tsp dry aamchur powder.

"Be Vegetarian be Happy"
"Live and Let Live"


Recipe- Vermicelli Poha



Vermicilli Poha


Ingredients
Vermicelli 1 cup
Onion 1 small (Sliced in thin strips)

Carrot 1 small (Sliced in thin strips)
Capsicum 1 
small (Sliced in thin strips)

Baby corn 5 pc (Cut vertically in strips)
Salt 1 tsp (or according to taste)

Turmeric Powder 1 tsp
Red chili Powder 1 tsp
Mustard Seeds 1 tsp

Ajwain/ Carom seeds 0.5 tsp
Olive oil 1 tbsp

Method

  • First dry roast vermicelli in a non stick pan untill golden brown.
  • Meanwhile take 3 cups of water in a pan and bring it to boil.
  • When done add roasted vermicelli to the boiling water with 1 tsp of salt and 1 tsp oil.
  • Cover half the pan and leave it around 4-5 minutes on medium flame.
  • When vermicelli is boiled strain and wash with cold water. Keep aside.
  • Now take olive oil in a non stick pan and heat on medium flame.
  • When oil is hot enough add Mustard seeds and ajwain and let it cracker.
  • Add Onion and fry till change in color.
  • Add Turmeric powder, Red chili powder and all other vegetables with pinch of salt. 
  • Fry for few seconds, cover the pan and reduced the flame to low .
  • Check after 4-5 minutes when vegetables are soft mix vermicelli and toss well on high flame. 
  • Now cover the pan and leave it on low flame for 1-2 minute.
  • Serve hot. 


Tips
You can use yellow or red capsicum as well to make the dish more colorful.

You can use tomato or potato as well (sometimes to change the taste of dish) 

If serving to kids, adjust salt and chili according to your child taste and tolerance.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Suji Uttapam



Suji/ Semolina Uttapam





Ingredients (2 nos)
Suji/ Semolina 1 small cup
Curd 2 tbsp
Crushed black pepper 1 tsp
Salt according to taste
Chopper onion 2 tbsp
Chopper tomato 2 tbsp
Chopper capsicum 2 tbsp

Grated carrot 2 tbsp
Grated paneer 2 tbsp

Method
  • Take suji in a deep bowl add curd and salt, mix well.
  • Add sufficient water to make a thick paste.
  • Cover and keep aside for 0.5-1 hours.
  • Heat a non stick tawa on a medium flame.
  • Apply some oil and pour half of the suji batter on tawa.
  • Spread in thick layer (around 0.5 inch thick) making a round shape.
  • Immediately after spreading it on tawa reduce the flame to low. 
  • And start sprinkle all the vegetables (use only half of quantity)
  • When done spread a layer of paneer and sprinkle salt and crushed black pepper.
  • Press gently with a flat spoon and spread 1-2 tsp of oil on the top.
  • Now check if uttapam has started leaving sides flip it very carefully.
  • Fry other side as well at low flame for around 4-5 minutes
  • Check if done turn it again n fry on medium heat for 1-2 minute.
  • Serve hot with ketchup or chutney.

Tips
You can use yellow or red capsicum as well to make the dish more colorful.
Be very careful when you flip the uttapam as it might break.
Flip only when it has cooked properly on lower side otherwise it will break.
If serving to kids, adjust salt and chili according to your child taste and tolerance.

"Be Vegetarian be Happy"
"Live and Let Live"