HEALTHY RECIPE : DELICIOUS CUP CAKE

HEALTHY RECIPE : DELICIOUS CUP CAKE


















5 GLUCOSE BISCUIT

3 CHOCOLATE CREAM BISCUIT

7-8 DARK CHOCOLATE BISCUIT

2 TBSP. SUGAR POWDER

1 TBSP. CHOCOLATE SYRUP 

1/4 CUP WARM MILK

1/4 TSP. ENO FRUIT SALT

2 TBSP. MIX CHOPPED NUTS

1/4 TSP. VANILLA ESSENCE 

1/2 CUP OF VEGETABLE GHEE

3 -4 TBSP. ICING SUGAR

8-10 DROPS  VANILLA ESSENCE

 1-2 DROPS LIQUID GREEN COLOUR *
PRE HEAT THE OVEN. - OTG
GRIND TOGATHER GLUCOSE BISCUITS, CHOCOLATE BISCUITS AND DARK CHOCOLATE.
TRANSFER THE CRUSHED - GRINDED BISCUITS INTO THE MIXING BOWL.

MIX WELL.


















ADD 12 TBSP. SUGAR POWDER, CHOCOLATE SYRUP, WARM MILK, ENO FRUIT SALT, CHOPPED NUTS AND VANILLA ESSENCE IN GRINDED BISCUIT.
MIX WELL WITH BITTER
MIXER WILL LOOK LIKE CRUMBLE.
THEN ADD ENO FRUIT IN MIXTURE AND MIX WELL.
NOW ADD 1/4 MILK IN IT AND MIX WELL.
BATTER SHOULD BE SOMEWHAT LOOS.


















TAKE A SILICONE MOULD AND PUT THE BUTTER PAPER CUP IN IT.
FILL THE CUP LESS THAN 3/4 PORTION WITH BATTER.
*
BAKE ON 170* FOR 25 MINUTES.

LEAVE TO STAND FOR FIVE TO TEN MINUTES, COOL.


















*
TAKE A VEGETABLE GHEE IN BOWL.
MAKE FLUFFY WITH BITTER.

WHEN VEGETABLE GHEE IS WHITEN ADD SUGAR POWDER AND VANILLA ESSENCE IN IT. BIT WELL.
MAKE EVENLY CREAMY ICING THEN MAKE TWO PART OF CREAM.
TAKE A ONE PORTION AND ADD 1 DROP OF GREEN FOOD COLOUR.

MIX WELL.
SECOND PORTION SHOULD BE WHITE.
THEN ICING WITH TWO COLOURS OF ICING CREAM.


















SERVE DELICIOUS CUP CAKE.

HEALTHY RECIPE : DELICIOUS CUP CAKE

HEALTHY RECIPE : DELICIOUS CUP CAKE


















5 GLUCOSE BISCUIT

3 CHOCOLATE CREAM BISCUIT

7-8 DARK CHOCOLATE BISCUIT

2 TBSP. SUGAR POWDER

1 TBSP. CHOCOLATE SYRUP 

1/4 CUP WARM MILK

1/4 TSP. ENO FRUIT SALT

2 TBSP. MIX CHOPPED NUTS

1/4 TSP. VANILLA ESSENCE 

1/2 CUP OF VEGETABLE GHEE

3 -4 TBSP. ICING SUGAR

8-10 DROPS  VANILLA ESSENCE

 1-2 DROPS LIQUID GREEN COLOUR *
PRE HEAT THE OVEN. - OTG
GRIND TOGATHER GLUCOSE BISCUITS, CHOCOLATE BISCUITS AND DARK CHOCOLATE.
TRANSFER THE CRUSHED - GRINDED BISCUITS INTO THE MIXING BOWL.

MIX WELL.


















ADD 12 TBSP. SUGAR POWDER, CHOCOLATE SYRUP, WARM MILK, ENO FRUIT SALT, CHOPPED NUTS AND VANILLA ESSENCE IN GRINDED BISCUIT.
MIX WELL WITH BITTER
MIXER WILL LOOK LIKE CRUMBLE.
THEN ADD ENO FRUIT IN MIXTURE AND MIX WELL.
NOW ADD 1/4 MILK IN IT AND MIX WELL.
BATTER SHOULD BE SOMEWHAT LOOS.


















TAKE A SILICONE MOULD AND PUT THE BUTTER PAPER CUP IN IT.
FILL THE CUP LESS THAN 3/4 PORTION WITH BATTER.
*
BAKE ON 170* FOR 25 MINUTES.

LEAVE TO STAND FOR FIVE TO TEN MINUTES, COOL.


















*
TAKE A VEGETABLE GHEE IN BOWL.
MAKE FLUFFY WITH BITTER.

WHEN VEGETABLE GHEE IS WHITEN ADD SUGAR POWDER AND VANILLA ESSENCE IN IT. BIT WELL.
MAKE EVENLY CREAMY ICING THEN MAKE TWO PART OF CREAM.
TAKE A ONE PORTION AND ADD 1 DROP OF GREEN FOOD COLOUR.

MIX WELL.
SECOND PORTION SHOULD BE WHITE.
THEN ICING WITH TWO COLOURS OF ICING CREAM.


















SERVE DELICIOUS CUP CAKE.

HEALTHY RECIPE : DELICIOUS CUP CAKE

HEALTHY RECIPE : DELICIOUS CUP CAKE
















5 GLUCOSE BISCUIT

3 CHOCOLATE CREAM BISCUIT

7-8 DARK CHOCOLATE BISCUIT

2 TBSP. SUGAR POWDER

1 TBSP. CHOCOLATE SYRUP 

1/4 CUP WARM MILK

1/4 TSP. ENO FRUIT SALT

2 TBSP. MIX CHOPPED NUTS

1/4 TSP. VANILLA ESSENCE 

1/2 CUP OF VEGETABLE GHEE

3 -4 TBSP. ICING SUGAR

8-10 DROPS  VANILLA ESSENCE

 1-2 DROPS LIQUID GREEN COLOUR *
PRE HEAT THE OVEN. - OTG
GRIND TOGATHER GLUCOSE BISCUITS, CHOCOLATE BISCUITS AND DARK CHOCOLATE.
TRANSFER THE CRUSHED - GRINDED BISCUITS INTO THE MIXING BOWL.

MIX WELL.


















ADD 12 TBSP. SUGAR POWDER, CHOCOLATE SYRUP, WARM MILK, ENO FRUIT SALT, CHOPPED NUTS AND VANILLA ESSENCE IN GRINDED BISCUIT.
MIX WELL WITH BITTER
MIXER WILL LOOK LIKE CRUMBLE.
THEN ADD ENO FRUIT IN MIXTURE AND MIX WELL.
NOW ADD 1/4 MILK IN IT AND MIX WELL.
BATTER SHOULD BE SOMEWHAT LOOS.


















TAKE A SILICONE MOULD AND PUT THE BUTTER PAPER CUP IN IT.
FILL THE CUP LESS THAN 3/4 PORTION WITH BATTER.
*
BAKE ON 170* FOR 25 MINUTES.

LEAVE TO STAND FOR FIVE TO TEN MINUTES, COOL.


















*
TAKE A VEGETABLE GHEE IN BOWL.
MAKE FLUFFY WITH BITTER.

WHEN VEGETABLE GHEE IS WHITEN ADD SUGAR POWDER AND VANILLA ESSENCE IN IT. BIT WELL.
MAKE EVENLY CREAMY ICING THEN MAKE TWO PART OF CREAM.
TAKE A ONE PORTION AND ADD 1 DROP OF GREEN FOOD COLOUR.

MIX WELL.
SECOND PORTION SHOULD BE WHITE.
THEN ICING WITH TWO COLOURS OF ICING CREAM.


















SERVE DELICIOUS CUP CAKE.

HEALTHY RECIPE : VEG BHARVA BANANA

HEALTHY RECIPE : VEG BHARVA BANANA

3 BIG BANANA - CUT IN 3 PIECES OF ONE 

1 1/2 CUP ROASTED GRAM FLOUR

3 TBSP. DHANIYA JEERA POWDER

1 TBSP. TURMERIC POWDER

SALT AS PER TEST 

1 TBSP. GREEN CHILLY PASTE

1 TSP. LEMON JUICE

1 TSP. GARLIC PASTE ( OPTIONAL )

2 TBSP. CORIANDER - CHOPPED 

8-10 CURRY LEAVES

OIL 1 TBSP. TO MIX IN GRAM FLOUR

2 DRY RED CHILLY

1 TEJ PATTA

2-3 TBSP. OIL FOR TADAKA

PINCH ASAFOETIDA 

3-4 CLOVES 

1 TSP. CUMIN SEEDS

*
BHARVA MASALA :

TAKE A ROASTED GRAM FLOUR IN MIXING BOWL.
ADD 3 TBSP. DHANIYA JEERA POWDER, 1 TBSP. TURMERIC POWDER, SALT AS PER TEST, 1 TBSP. GREEN CHILLY PASTE, 1 TSP. LEMON JUICE, 1 TSP. GARLIC PASTE ( OPTIONAL ), 2 TBSP. CHOPPED CORIANDER AND 1 TBSP. OIL.
MIX WELL TOGETHER.



















*TAKE A PIECES OF BANANA AND CUT IN HORIZONTAL CROSS FROM OVER, FOR STUFF THE BHARVA MASALA.


















THEN STUFF THE MASALA INTO THE EACH BANANA PIECES.


















TAKE A NON STICK PAN AND PUT THE OIL FOR TADAKA.
ADD CUMIN SEEDS, TEJ PATTA, DRY RED CHILLY AND CLOVES.
WHEN THEY CRACKLE ADD CURRY LEAVES AND ASAFOETIDA.


















THEN ADD BHARVA (STUFFED)BANANA PIECES. 
MIX WELL.



















THEN SPREAD THE REST OF MASALA OVER IT - DON'T MIX.

COOK THE VEG. OVER MEDIUM FLAME.
AFTER 2-3 MINUTES ADD 1 . 1/2 CUP OF WARM WATER.
MIX  VERY CAREFULLY. 
COVER THE LID. AND COOK FOR 5 MINUTES. OR TILL SOME HOW SOFT. NOT MORE.



















OPEN THE LID AND MIX SLOWLY.




















GARNISH WITH CORIANDER LEAVES. 
SERVE HOT WITH ROTI, PARATHA OR PURI.

HEALTHY RECIPE : MANGO DELIGHT DESSERT

HEALTHY RECIPE : MANGO DELIGHT DESSERT




















2 THICK SLICE OF TUTTI - FRUITY CAKE CRUMBLE


1 CUP MANGO - CHOPPED

1/2 CUP STRAWBERRY CRUSH

1/4 CUP JELLY SWEET

1/2 CUP TROPICANA MANGO DELIGHT (MANGO JUICE)

2 TBSP. CASHEW - CHOPPED

*
FIRST TAKE TWO DEEP GLASSES.
ADD 2 TBSP. OF STRAWBERRY CRUSH INTO EACH GLASSES.
THEN ADD 3 TBSP. TUTTI -FRUITY CAKE'S CRUMBLE OVER IT.


















ADD 2 TBSP. OF CHOPPED MANGO ON IT.
NOW SPREAD SOME CASHEW OVER IT.
THAN ADD 4 TBSP. OF TROPICANA MANGO DELIGHT (MANGO JUICE) OVER IT IN TO THE EACH GLASSES.
SPREAD SOME JELLY SWEET OVER IT.
NOW REPEAT THE LAYER ONE BY  OVER  LAST LAYER TILL GLASSES ARE FILL UP.

GARNISH WITH CHOPPED MANGO AND JELLY SWEET. 
POUR 1 TSP. STRAWBERRY CRUSH OVER IT.

HEALTHY RECIPE : RAJMA CUTLET

HEALTHY RECIPE : RAJMA CUTLET 


















2 CUP RAJMA - BOILED

3 MEDIUM POTATO - BOILED MASHED

2 ONION - FINELY CHOPPED

2 CUP FRESH BREAD CRUMBS 

1 TBSP. GINGER PASTE

1 TBSP. GARLIC PASTE

1 TBSP. GREEN CHILLY PASTE

SALT AS PER TEST

1 TSP. GARAM MASALA

1 TSP.LEMON JUICE

1 TBSP. CORIANDER FINELY CHOPPED

OIL FOR FRYING CUTLET

*
COARSELY GRIND THE BOILED RAJMA.


















MIX THE COARSELY GRIND RAJMA, MASHED POTATO, GINGER PASTE, GARLIC PASTE, GREEN CHILLY PASTE, SALT AS PER TEST,GARAM MASALA, LEMON JUICE, FINELY CHOPPED CORIANDER AND FRESH BREAD CRUMBS.
MIX WELL TOGETHER.


















AND MAKE TIGHT DOUGH WITHOUT WATER OR ANY LIQUID.
MAKE EQUAL SMALL BALLS FROM RAJMA CUTLET DOUGH.
PRESS THE BALL AND GIVE A HEART SHAPE WITH FINGER OR MOULD.
HEAT A OIL PROPERLY. 


















THEN DEEP FRY ALL THE CUTLET OVER FAST FLAME.


















FRY CUTLET TILL GOLDEN BROWN.
SERVE HOT CUTLET WITH GREEN MINT CHUTNEY AND TOMATO SAUCE.

HEALTHY RECIPE : TUTTI - FRUITY CAKE

HEALTHY RECIPE : TUTTI - FRUITY CAKE





















1 1/2 CUP MAIDA

3/4 CUP SUGAR

1/2 CUP SMELL LESS OIL

1 CUP CURD

1 1/4 TSP. BAKING POWDER

1/2 TSP. BAKING SODA


1 TSP. VANILLA ESSENCE

1/2 CUP TUTTI - FRUITY BITES - RED, YELLOW N GREEN
*
FIRST MIX THE WET INGREDIENTS.

TAKE A CURD IN A MIXING BOWL, ADD SUGAR 
POWDER  OIL AND VANILLA ESSENCE.


















BEAT WELL TILL SUGAR TOTALLY DILUTE IN CURD AND THICKEN.
KEEP ASIDE.


















NOW MIX DRY INGREDIENTS.

SIEVE TOGETHER 3-4 TIMES MAIDA, BAKING POWDER AND BAKING SODA.
KEEP ASIDE.

NOW PREHEAT THE OVEN AT 180* FOR 5 MINUTES.
GREASE THE CAKE TIN WITH BUTTER.
PUT THE BUTTER PAPER OVER IT.


















MIX THE TUTTI FRUITY WITH DRY INGREDIENTS.MIX WELL.
ADD DRY MIXTURE INTO THE BEATEN CURD IN HALF AND HALF PROPORTION.
FOLD GENTLY FOR 3-4 MINUTES TILL ALL INGREDIENTS ARE MIXED PROPERLY.



















* DON'T OVER MIX THE BATTER.
TRANSFER THE CAKE BATTER TO THE GREASED BAKING TRAY.


POUR THE BETTER OVER BUTTER PAPER INTO THE BAKING TRAY.

BAKE THE CAKE AT 180*C. FOR 25 TO 30 MINUTES.
























AFTER 30 MINUTES INSERT THE TOOTHPICK IN THE MIDDLE, IF IT COMES OUT CLEAN CAKE IS READY.


















THE CAKE WOULD COME OUT FROM THE TIN, PILL OFF THE BOTTOM'S 


















BUTTER PAPER.
AFTER 5 TO 10 MINUTES COOLING THE CAKE TIN, TRANSFER THE CAKE ON A WIRE RACK SO THAT IT COOL DOWN.
SLICE AND SERVE.
YOU MAY GARNISH WITH NUTELLA IF YOU LIKE IT'S TEST.