Eggless Papaya coconut walnut cake

I love papaya,my family too but no one wants to eat those last overripe slice of papaya. When we can use overripe bananas to make delicious pancake/cake then why to ignore papaya, which has low calorie,low sugar than banana.
So today morning I decided to give it a try ( had cornflakes as backup plan) and it turned out so yummy.I am in love with this cake,its so moist and delicious.

I added coconut,walnuts,orange zest for more flavors and health benefits. 

While preparing for this cake found only few vanilla drops are there,so added rose essence including vanilla drops ,tried first time rose essence in cake and it came out too good.

Ingredients:
1 Cup all purpose flour
1/2 cup grated coconut
1/2 cup chopped ripe papaya
1/2 cup sugar
1/4 cup chopped walnuts
1/4 cup butter/oil
1 tsp baking powder
1 tsp baking soda
1 tsp vinegar
1/2 tsp vanilla essence  (1 tsp vanilla essence if rose essence is not used)
1/2 tsp rose essence(optional)
1/4 tsp salt
1/4 tsp orange zest
1 cup milk/water

Method:
1. Preheat oven at 180 C.Grease pan with oil/butter.
2. Mix dry ingredients flour,baking powder,baking soda,salt and sugar together.
3. Add grated coconut in dry mixture and mix well.
4.  Mix wet ingredients now (melted butter,milk,vanilla essence/rose essence,vinegar). Whisk very well to make a smooth mixture.
5. To this wet mix, add dry flour mix slowly,add little at a time using spatula.
6. At last add papaya to batter.Fold mixture gently until just combined.
7. Pour batter into greased pan.
8. Bake at 180 C for 30 to 40 min.Check with inserting knife ,if it comes out clean,cake is done,if not then bake for some more min.Also if you see upper crust is already golden and inside of cake is not yet baked then cover pan with foil and bake for some more min.
9. Once cake is done,take it out from oven. Let it cool completely.
10. After it cools,slice and serve.

Have this yummy cake for breakfast/tea-time treat/dessert.

Related post:

Eggless Wheat oats banana cake

Eggless Carrot walnut cake













Please leave your comment/feedback if you like this recipe.

Go green: Do not waste your kitchen waste,recycle and give it back to nature by Composting.
How to do composting at home

Watermelon rind curry

तरबूज के छिलके की सब्जी

Don't waste/trash watermelon rind. Ohh no no I am not talking about 'Composting' here.You can make delicious curry from those rinds which we usually discard.

Watermelon is full of health benefits,contains vitamins,minerals,antioxidants and more.Rinds are not as juicy as watermelon flesh but they also contains some vitamins like vitamin c ,vitamin b-6 making it good for your skin and immunity.

Here is the recipe to use those discarded rinds.I made it very simple,added only routine spices and it turned out so yummy.This is my mother's recipe.These rinds have their own taste so no need to mix onion ,garlic,ginger,tomato etc.

Ingredients:

2 cups Watermelon Rinds 

1 tsp Cumin seeds

1/2 tsp Mustard seeds

2 to 3 Green chilly 

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chilly powder

2 tbsp oil

pinch of asafoetida (heeng)

salt to taste

Handful of coriander leaves  

Method:

1.  Peel outer hard layer from rinds.Wash them and cut them in small pieces.

2. Heat oil in a pan.

3. Add heeng,then cumin seeds,mustard seeds.

4. Once mustard seeds begin to splutter , add chopped green chilly.

5. Saute for few seconds then add chopped rinds ,salt and turmeric. Mix well.

6. Cover with lid and let it cook for 5 min.

7. Then add other spices(coriander powder,chilly powder,cumin powder). 

8. Cover and cook for another 10 to 15 min ,Stir occasionally.

9.  Once rinds are soft ,remove from heat. 

10. Garnish with coriander leaves and serve with chapati.

Go green: Do not waste your kitchen waste,recycle and give it back to nature by Composting.
How to do composting at home

Related Links:
Watermelon rind halwa/pudding

Watermelon rind raita/dip

Watermelon Cooler

Watermelon Cooler

 Watermelon Cooler

Watermelon contains about 92% water and full of nutrients.Its very refreshing packed with minerals,vitamins A,C and lots of antioxidants. 

Enjoy this recipe with full of health benefits.

Ingredients:
 Chopped watermelon pieces around 2 cup
handful of mint leaves (can be optional)
1/2 tsp of black salt
1/2 tsp cumin powder (can be optional)
2 tsp sugar/honey/gulukand(rose petal jam)
4 to 5 ice cubes

Method:
1. Peel and remove seeds from watermelon.
2. Chop watermelon in small cubes.

 3. Add chopped watermelon,mint leaves,black salt,cumin powder,sugar/honey/gulukand  and ice cubes in blender.Blend well.
4. Serve watermelon cooler/juice with ice cubes.

Related Recipe:
 Kiwi cooler

Banana orange Smoothie

Karela(bitter gourd) Stuffed with raw mango

Stuffed bitter gourd/bharvan karela with raw mango/kairi

Bitter melon/bitter gourds/karela are very low in calorie,rich in iron, excellent source of essential vitamins.It contains a insulin like compound that is highly beneficial for diabetic patients.

As they are bitter in taste, many people hate them.

One says that combination of sour and bitter goes very well.To suppress bitterness of karela,I added raw mango in stuffing.

These stuffed bitter gourd with raw mango are delicious.Enjoy this recipe,its  full of flavors ( sour,tangy,bitter,spicy) and health benefits.

Ingredients:

3 to 4 big Karela/bitter gourd.You can also use small karela,take more of them.
1 big raw mango(kairi)
1/2 cup peanuts
1 medium onion
10 garlic cloves
1 tsp turmeric powder
4 tbsp coriander powder
2 tbsp chilly powder(add according to your spice level)
4 tbsp cumin powder
2 tbsp garam masala(optional)
1 tsp jaggery/sugar
Salt as per taste
2 tbsp oil

Method:
1. Heat water in a pan with salt.Add karela in hot water ,boil for 5 to 10 min.Once karela little soft,take them from water and keep aside. (befor boiling them you can scrap karela if you want).
2. Roast peanuts and break them into half.
3. Peel and grate raw mango. Chop onion in small pieces.

3. Add all spices,chopped onion,grated garlic in grated raw mango to make stuffing.Keep it aside.

4. Cut karela in 2 or 3 pieces if using big one.

5. Slit them lengthwise.If there are more seeds take some out and add them in stuffing else  leave them in karela only.

5.  Stuff  karela with stuffing.Keep leftover stuffing aside(will use it later to make gravy).

6. Now heat 2 tbsp oil in a non-stick pan ,add stuffed karela. Cover with lid.

7. Let them cook for 10 min on medium heat,then turn back to cook another side for more 5 to 10 min.

8. Once Karela roasted completely.Take them out. In same pan add remaining stuffing to make gravy. Add some water and cook for some time.

9.Once spices cook completely ,add karela in gravy.

10. Serve them with chapati or rice.

Please leave me a feedback or comment if you like this recipe.

Easy Crepes with plum filling

Healthy/tasty breakfast recipe.
Crepes are french thin pancakes.Very easy to make and they are so yummy that you can't stop having them.My 2 year old loved them so much.You can try different combinations of fruits for filling.
You can  make crepes ahead of time and can freeze to use them later.

Ingredients:
For Crepe:

1 cup maida (All purpose flour)

1/4 cup sugar
2-3 tbsp butter

1/4 tsp salt
1 tsp vanilla essence

1 cup milk + as needed

For filling:
1 Plum
1/2 Apple
1/4 cup dry fruits of your choice(I used cashews and almonds.
2 tbsp honey/sugar or both + as needed
1/4 tsp cardamom powder (optional)
Pastry cream

Method:
1. Mix maida,sugar and salt. Slowly add milk and make thin batter (consistency should be like heavy cream/dosa batter).
2. Now add melted butter and vanilla essence and mix well.

3. Cover with lid and keep batter in fridge for half an hour.
4. While batter is sitting in fridge make filling.
5. Cut plums and apples in small cubes.
6. Heat a pan and add fruits ,sugar/honey. I used honey but as per your choice you can add honey/sugar/even both.
7. Cook for 5 to 10 min till fruits get cooked and turn thick.
8. Mix cardamom powder and dry fruits to filling. Filling is done. Keep it aside.
9. Now make crepes.Heat a non-stick pan  in medium heat.Apply some oil and wipe the pan.
10. Pour spoonful batter on pan and rotate in circular motion to form a thin circle.

11. When crepe start to peel off, turn it over and cook on other side too.

12. Cook till you see golden spots both side.Now take it off and keep aside. Now make more crepes.

13. When they are cool enough to handle apply pastry creme/any other spread you like.You can also use thick custard instead of pastry cream. 

14. Now cover this with other crepe.Again apply cream and place filling all over the crepe.Then garnish with some chopped dry fruits.

     

 You can cover this with another crepe /do your own creation here and serve.

Enjoy breakfast  with love.

If you like this recipe then please leave a feedback/comment.

Sabudana(sago) khichdi recipe

Sabudana(sago) khichdi is mostly served during fast but I love to make it more frequently for breakfast and even for dinner sometime. Its easy to make with easily available ingredients in your kitchen.
It contains large amount of protein and full of  carbohydrates which provides high energy throughout the day. This is the main reason why people prefer it while fasting.

Ingredients:

2 cup Sabudana(sago)
1 medium size Potato (boiled)
1 cup Peanuts
2 Green chilly
1 tsp cumin seeds
1/2 tsp mustard seeds
Black salt as per taste.
1/2 tsp black pepper powder.
1 lemon
2 tbsp ghee
handful of chopped coriander leaves

Method:
1. Soaking of sabudana: There are 2 types of sabudana,big one and small one.Here I used small one.After washing sabudana 2 to 3 times,add enough water to soak them.Small one will be done in half an hour but big one takes time so what I do,I soak them for 1 hour then drain the excess water and cover sabudana container with cover and let it sit overnight ,in morning you will get perfect pearls.
2. Roast peanuts and keep aside.
3. Grind half of the peanuts and mix with sabudana. Mix boiled ,chopped potato salt ,black pepper to sabudana.


4. Heat ghee in a pan.
5. Add cumin seeds,mustard seeds, green chilly.
6. Add rest of the peanuts,roast for 10 to 15 sec, then add sabudana mixture.
7. Mix well and cover the pan with lid,let it cook for 2 to 3 min.
8. Add lemon juice ,mix well.Remove from heat and garnish with coriander leaves.
9. Serve hot.

Corn Spinach pakoda/fritters

Corn Spinach fritters/pakoda recipe.

These are spinach pakoda made with corn batter(besan/gram flour batter is replaced with corn). This is my mom's recipe with little variation(I added spinach and onion to basic recipe).Try this recipe,its yummy.

Ingredients:

2 corn cobs

4 tbsp cup gram flour

4 tbsp rice flour -optional

4 tbsp rava(semolina) -optional

1 cup spinach

1 medium onion

Handful of coriander leaves

1 tsp cumin seeds

1 tsp chilly powder (or as per taste)

Salt as per taste

Oil to fry

Method:

1. Grate corn kernels to form batter.

2. Mix gram flour,rice flour,semolina to corn batter.

3. Now add spices,chopped spinach and chopped onion to mix.

(gram flour and rice flour is to provide binding ,rava I love to add).

3. Mix with spoon to form medium consistency batter (almost like idli batter).

4. Heat oil in a pan and drop pakoda/fritters.

5. Fry till they are brown in color.Serve garma garm pakoda with coriander chutney/sauce.