Vegan Smoothie Bowl

Vegan smoothie bowl.
A dairy free and gluten free smoothie bowl for breakfast. And also sugar free. So diabetic and weight watchers both can enjoy it.
Easy to make, filling, healthy and delicious. A perfect breakfast option. With all the goodness and taste of banana, oats, almond, raisins, dates and coconut and the crunch of walnut and pomegranate.

I have used banana but you can use strawberry or any fruit of your choice. You don’t need any sweetener because raisins, banana and dates give enough sweetness to your smoothie bowl.
Sending this post to 180 #Foodiemonday bloghop theme is #Lowcalorie food.

This week I have suggested the theme. Read my fellow blogger’s posts to get many more low calorie food recipes.

This smoothie is perfectly sweet and delicious but if you like less sweetness in your smoothie then you can reduce the amount raisins and dates. You can dry roast the oats if you want. I didn’t.

Recipe

Oats – 1/4 cup

Banana – 1

Coconut milk – 1/4 cup or as require

Fresh coconut – 2 tablespoon, chopped

Almond – 5

Date – 2, pitted and chopped

Raisins – 2 tablespoon

Walnut, raisins, pomegranate and banana pieces for topping

Method

1. Peel and chop the ripe banana.

2. Soak the almonds in hot water and peel when cool.

3. Soak the raisins in water.

4. Grind the oats. You can dry roast the oats before grinding if you like.

5. In a blender blend ground oats, chopped coconut, chopped dates, peeled almonds, soaked raisins, chopped banana and 1/4 cup coconut milk. Blend into a smooth mixture.

6. Pour the mixture into a bowl. You can add 1/4 cup more coconut milk if you want your smoothie consistency thin.

7. Top with banana slices, raisins, walnut and pomegranate arils.
Enjoy the delicious and healthy smoothie bowl. Stay healthy stay happy

Notes

1. You can use strawberry or any fruit of your choice instead of banana.
2. If you don’t like oats then dry roast the oats before grinding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Semolina Cake / Suji Cake / Rawa Cake

Suji/rawa or semolina cake.
A cake with all the ingredients we use on sankranti. Loaded with dry fruits, mawa, til or sesame seeds, coconut and flavoured with cardamom and caramel. In Bengal we use khoya/mawa or dried milk, sesame seeds, coconut and dry fruits to make sankranti delicacies. Usually we make a stuffing for our puli pithe with these ingredients. And we use khajur gur or date palm jaggery in this stuffing. I have very little date palm jaggery in my pantry this time so didn’t use jaggery in the cake but drizzled little jaggery syrup on the cake. And it enhanced the flavour and taste. But if you don’t have date palm jaggery then you can skip it.
I have made it with suji or semolina but you can use any flour of your choice.

In dry fruits I have used 2 heaped tablespoon each chopped cashew, raisins, almond, walnut, tutti fruity, candied cherry, you can use any dry fruits of your choice. Make small pieces and use 3/4 – 1 cup mixed dry fruits. I have used my blender to mix sugar with all the other ingredients. So normal granulated sugar is perfectly fine, no need of powdered sugar.

I have made it two times. First one in round cake pan. Used refined flour or maida with semolina. Sprinkle til/sesame seeds and tutti fruity over the cake. Look at the crumb. Cake taste amazing.

And second time used my bundt pan. Used whole wheat flour or atta instead of refined flour. Sprinkled sesame seeds and tutti fruity in the greased and flour dusted bundt pan and poured the batter over it. You can also make upside down cake in a round cake pan this way.

Last week in our bloghop group we were discussing about festival recipes. Priya Iyer who blog at The World Through My Eyes asked why not cake? So here is super yummy cake for festive season. Thanks Priya for the suggestion.

Sending this post to 179 #Foodiemonday bloghop #foodmagbest theme. This week Seema Doraiswamy Sriram who blog at Mildly Indian suggested the theme.

Do visit her blog for the amazing recipes she shared.

I have decided to skip this week because Seema suggested that post a recipe which we will love to see on food magazine cover. My all the pictures are clicked by phone. The pictures are simple and mostly unedited. And which is my best recipe? Let’s decide it my readers. But my fellow bloggers and bloghop members said don’t skip and don’t think about cover, just post your recipe. Thanks friends. So here is a delicious and festive cake recipe for my readers with the pictures without any editing. Pictures are simple but taste of this cake is awesome. I am sure you will love the taste.

Recipe

Suji or semolina – 1 cup

Flour – 1/2 cup + 1 tablespoon

Cardamom powder – 1 teaspoon

Khoya/mawa or dried milk – 1/2 cup

Milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Thick yogurt – 1/4 cup

Granulated sugar – 1 cup

Caramel essence – 1 teaspoon, optional

Desiccated coconut – 1/2 cup

Cashew nuts – 2 tablespoon, chopped

Raisin – 2 tablespoon

Walnut – 2 tablespoon, chopped

Almond – 2 tablespoon, sliced

Tutti fruity – 2 tablespoon

Candied cherry – 2 tablespoon, chopped

Or

Chopped mixed dry fruits – 3/4 – 1 cup

Sesame seeds and tutti fruity to sprinkle

For jaggery syrup

Khajur gur or date palm jaggery – 1/4 cup, grated

Water – 1 tablespoon

Method

1. Grease a cake pan with oil and dust with flour or line with parchment paper.

2. Preheat the oven at 180° for 10 minutes.

3. Chop the raisins into half and mix with all the chopped dry fruits and 1 tablespoon flour.

4. In a blender blend mawa or dried milk, yoghurt, sugar, suji or semolina, milk, cardamom powder, dessicated coconut and oil. You can use your hand blender to blend. I have used soft homemade mawa. Get the mawa or dried milk recipe here.

5. Blend everything well.

Take out the mixture in a large bowl. Add flour and mix well. Make a lump free batter and keep aside for 30 minutes.

6. Now add baking powder and soda. Mix well.
Fold in the dry fruits.

7. If you are using a round cake pan pour the mixture into the pan. Tap the pan gently to remove air bubbles.

8. Sprinkle some sesame seeds or til. But this step is optional, you can skip it if you like.
Sprinkle tutti fruity over it.

9. Or you can make upside down cake. And if you are using bundt pan sprinkle sesame seeds and tutti fruity in greased and flour dusted bundt pan.

10. Pour the batter over it. Tap the pan 3-4 times.

11. Bake in preheated oven at 180° for 35 – 40 minutes or till the toothpick comes out clean.
Let it cool down.

12. In a pan heat date palm jaggery and +1 tablespoon water. Boil till jaggery dissolve completely. Let it cool down.

13. Turn out the cake into a plate.

14. Drizzle with date palm jaggery syrup.
Slice and enjoy the heavenly taste.
Happy baking 😊

Notes

1. Jaggery syrup is optional. Cake also taste great without it.
2. You can use any flour of your choice with suji or semolina. Like whole wheat flour or atta, refined flour or maida or you can also use any gluten free flour.
3. Cake can be made with any flour instead of suji or semolina.
4. Sugar will be mixed with other ingredients in blender so normal granulated sugar can be used.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Dairy Free Beetroot Smoothie With Apple Orange And Carrot

Dairy free beetroot smoothie with apple, orange and carrot.
A perfect low calorie drink with breakfast. Delicious, healthy and filling. I have used carrot, apple and orange juice in it. You can use any fruit of your choice.

You don’t need to add any sweetener in this smoothie. But you can add black salt and black pepper powder if you want. I love this smoothie both ways.

Beetroots have numerous health benefits.
Beetroot is rich in vitamins, minerals and nutrients and it without doubt is a ‘super-food’. It helps to treat anemia, indigestion, constipation, piles, kidney disorders, dandruff, gall bladder disorders, cancer and heart disease. It also helps to improve blood circulation, helps to deal with respiratory problems and even prevents cataracts.
Source

You can get some more beetroot recipes in this blog.

Beetroot dal or lentil curry

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice and raita

Black rice oats and beetroot pancake

Beetroot appe

Beetroot cutlets

Now coming to the recipe. Just blend everything and and your healthy and yummy smoothie is ready in a minute.

I have used orange juice but you can use grape or any other fruit juice. Add fruit juice according to your taste. Almond milk can be used instead of coconut milk.

Recipe

Beetroot – 1 boiled

Carrot – 1

Apple – 1, peeled and cored

Orange juice – 1 cup

Coconut milk – 1/2 cup

Lemon juice – 1/2 teaspoon

Cinnamon powder – 1/4 teaspoon

Finely chopped walnut to garnish

Method

1. Peel and chop the boiled beetroot.

2. Grate or finely chop the apple for easy blending.

3. Mix all the ingredients and blend until smooth and frothy. See notes for more options.

4. Pour the mixture into your favourite glass and enjoy the delicious and healthy smoothie.

Notes

1. You don’t need to add any sweetener. Smoothie is enough sweet due to the sweetness of beetroot, apple, orange and coconut milk.

2. You can add black salt and black pepper powder if you like to enhance the taste.

3. You can also add ice cubes if require.

4. Almond milk can be used instead of coconut milk.

5. You can use grape juice or any fruit juice of your choice instead of orange juice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Date Walnut Muffins/ Sugar Free Muffins

Date walnut muffins with whole wheat flour,oats, almond and cottage cheese or paneer.
One more date recipe. Its sugar free, butter free and without refined flour. So perfect for diet conscious people and weight watchers.

You may like some more sugar free date cakes and cupcakes here

1. Sugar free carrot cake

2. Sugar free fruit cake

3. Diet cake

This post is going to be a part of a Facebook group Recipe swap challenge.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is very talented Poonam Bachhav who blog at Annapurna. Check out her space for delicious recipes. I have selected this recipe from her space.

I have added cottage cheese and almond in the muffins. Here is the recipe of delicious, healthy and guilt free muffins.

Recipe

Whole wheat flour – 1 cup + 1 tablespoon

Oats powder – 1/4 cup

Almond – 1/4 cup

Cottage cheese or paneer – 1/2 cup, crumbled

Date – 40 – 45 pitted

Walnut – 1/2 cup, chopped + to sprinkle

Oil – 1/2 cup

Milk – 1&1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 teaspoon

Method

1. Preheat the oven at 180° for 15 minutes.

2. Line or grease the muffins or cupcake mould with oil or butter.

3. Add 1 tablespoon flour with chopped walnuts. Mix well to avoid sinking at the bottom. Keep aside.

4. Grind the almond into fine powder.

5. Soak the pitted dates in hot milk for 2 hours.

6. After 2 hours blend the dates into smooth paste. Use the milk of soaked dates for easy blending.

7. Add crumbled cottage cheese or paneer in the blender with date paste. Blend again to make smooth.

8. Sieve whole wheat flour, oats powder, baking powder and baking soda. Mix ground almond with the flour.

9. In a large bowl mix date and cottage cheese mixture and oil. Whisk well.

10. Now add the dry ingredients and mix well. Don’t over beat.

11. Fold in chopped walnuts in the batter.

12. Pour the batter into lined or greased muffin moulds. Fill up to 3/4 .

13. Tap the moulds gently to release the air bubbles and sprinkle finely chopped walnuts over all the muffins.

14. Bake in preheated oven at 180° for 20 – 25 minutes or until toothpick comes out clean. Insert a toothpick in the middle of a muffin to check.

15. Let the muffins cool down before serving.
Enjoy the healthy and delicious muffins. Happy baking!

Notes
1. You can use refined flour or any flour instead of whole wheat flour and oats.
2. I like mildly sweet so I have used around 35 – 40 dates. If you like your muffins more sweet add 45 dates.
3. You can add any dry fruits in the batter.
4. Mashed banana or grated apple can be added in the batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Date Walnut Fudge Or Barfi

Date walnut fudge or barfi.
One more sugar free sweet for you.
No artificial sweetener added. Sweetened with date.
You can make this yummy and guilt free sweet as a Diwali treat for your friends or guests.

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is D. And my humble contribution is this delicious and healthy date walnut fudge or barfi.

 

 

You may like some more sugar free sweet recipes. Click on the name below to get the recipe.

1. Coconut raisin almond laddu

2. Sugar free mawa nariyal peda

3. Sugar free pineapple sandesh

4. Sugar free mango coconut laddu

5. Sugar free date sandesh

6. Sugar free sheer khurma

7. Sugar free carrot bottle gourd fudge

8. Sugar free carrot cake

Dates are not only delicious but they are also very nutritious. They are good source of various vitamins, calcium, minerals, fiber, antioxidants etc. And dates have the potential to help regulate blood sugar due to their low glycemic index.

I have used walnut in it.
Walnuts are round, single-seeded stone fruits that grow from the walnut tree. They are a good source of healthful fats, protein, and fiber. They may enhance heart and bone health and help in weight management, among other benefits.
The possible health benefits of walnuts may include boosting the cardiovascular system and bone health, reducing the risk of gallbladder disease, and treating epilepsy.
Read more about health benefits of walnut here.

These fudge are very easy to make. I have used only 3 ingredients to make it. And sprinkled little almond to garnish. I have used homemade khoya or dried milk/milk solid, you can also use store bought. If you are using store bought mawa or dried milk just grate before using.

Recipe

Khoya/mawa or dried milk/milk solid – 1 cup

Dates – 1/2 cup, chopped

Walnut – 1/3 cup, finely chopped

Shredded almond to garnish

Method

1. Grease a plate with oil or ghee/clarified butter or butter.

2. Soak the chopped dates in hot water. Add water just to soak dates. Don’t add much.

3. Let it cool down.
Mash the soaked dates with a spoon or hand.

4. Mix khoya/mawa or dried milk, soaked and mashed dates and chopped walnut.

5. Heat a nonstick pan or heavy bottom pan.

6. Add the mixture and cook on low flame till the mixture lightly change it’s colour and leaves the sides.

7. Remove from heat.
I didn’t add any flavour because I wanted to retain the aroma of dates but if you want you can add 1/2 teaspoon cardamom powder or rose water and mix well.

8. Transfer the mixture into the greased plate.

9. Spread and level with a spatula.

10. Sprinkle shredded almonds and press gently with the spatula.

11. Keep in refrigerator to set for 15 – 30 minutes.

12. Cut into your desired shape.

Enjoy the guilt free dessert on this festive season.

Note

If you want more sweetness then you can add little more soaked dates.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mango Walnut Choco Chips Muffins

Eggless mango walnut choco chips muffins with whole wheat flour. Its eggless and butter less too. I have used only 1/4 cup olive oil in it.
One more mango recipe for you. Mango season at its peak so enjoy this royal fruit before it’s season over.

This is my second post for Facebook group Recipe Swap Challenge. This month my partner is lovely Bhawana Singh who blog at Code 2 cook.
I have selected her healthy and delicious Eggless whole wheat banana walnut muffins.
Thanks Bhawana for this wonderful recipe.

I have followed the recipe just replace banana with mango. Because its mango season and I want to use this royal fruit in these muffins. But if you want you can use 2 mashed banana instead of mango.

Recipe is very simple and easy. Mango, walnut and choco chips made these muffins super yummy. This muffins is made with whole wheat flour or atta and olive oil. A healthy treat for weight watchers. If you like you can use refined flour/maida or any flour of your choice. I will make it again with some gluten free flour.

Recipe

Whole wheat flour or atta – 1 cup +1 teaspoon

Powdered sugar – 1/2 cup

Olive oil – 1/4 cup

Mango – 1 cup, chopped

Choco chips – 1/4 cup

Milk – 1/2 cup

Vinegar – 1 teaspoon

Baking soda – 1/2 teaspoon

Walnut – 1/4 cup

Vanilla essence – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease the muffin tray or cupcake moulds.

3. Mix vinegar with room temperature milk and keep aside.

4. Mix 1 teaspoon flour with Choco chips and walnut to avoid sinking at the bottom.

5. Blend the mango pieces in mixer grinder or food processor.

6. In a bowl sieve 1 cup whole wheat flour or atta, baking soda and cinnamon powder.

7. In a large bowl mix olive oil, vinegar mixed milk and powdered sugar. Whisk well.

8. Add vanilla essence and blended mango pieces. Whisk again.

9. Now add the dry ingredients gradually. Mix well to make a smooth lump free batter.

10. Fold in walnut pieces and choco chips.

11. Pour the batter in the greased mould.
Fill 3/4 and sprinkle walnut pieces generously.

12. Bake in preheated oven for 20 – 25 minutes or until toothpick comes out clean.

13. Let it cool down on wire rack.
Serve warm or room temperature.
Enjoy….
Happy baking 😊

Notes

1. You can use refined flour or maida or any flour instead of whole wheat flour or atta.

2. You can use 2 mashed banana instead of mango. Or use any mashed fruit of your choice.

3. If you don’t like choco chips then you can add any dry fruits in it.

4. If you don’t like cinnamon then you can omit it. Or you can use any flavour of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Sugar Free Carrot Cake / Diabetic Friendly Cake

Sugar free dairy free eggless carrot cake.
A cake with whole wheat, soya bean flour and only 2 tablespoon oil. Sugarless and butter less diabetic friendly cake.
Sugar free yet delicious. Even you don’t recognise its sugar free. So its a perfect cake for diabetic and diet conscious people. Yes a guilt free treat for health watchers 😊

Diabetes is a global epidemic nowadays.
An estimated 285 million people worldwide are affected by diabetes.
Source

Maintaining a healthy diet and lifestyle is very important to control blood sugar level.
But we have to make something for diabetic people for their sweet craving. So tried this cake for them. A guilt free cake made with shredded carrot, orange, dates, walnuts and raisins. These ingredients made this cake enough sweet. So a cake with whole wheat flour, soya bean flour, carrot, orange, raisins and walnuts definitely a healthy option to satisfy your sweet tooth.

You don’t need butter to make it. I have used only 2 tablespoon olive oil in it.
Diabetic or diet conscious people everyone can enjoy this guilt free cake.
You can increase the amount of oil 1/4 to 1/2 cup if you want your cake more moist. Oil or butter provide moistness. But if you are making it for diabetic or diet conscious people don’t increase. The cake is delicious with only 2 tablespoon oil.

Recipe

Whole Wheat flour or atta – 1 cup

Soyabean flour – 1 cup

Chopped dates – 1 cup

Raisins – 1/2 cup

Chopped walnut – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Shredded carrot – 1 & 1/2 cup

Orange juice – 1 & 1/2 cup

Orange zest – 1/2 teaspoon

Vinegar – 1 tablespoon

Olive oil – 2 tablespoon

Carrot juice – 1/3 cup

Almond to garnish

Method

1. Grease a cake tin. Dust with flour and keep it aside.
Preheat oven at 170° for 10 minutes.

2. Soak dates and raisins in hot water. Use water just to soak not too much.
Let it cool down and grind to make a smooth paste.

3. In a bowl sieve whole wheat flour, soyabean flour, baking powder, soda, cinnamon powder and cardamom powder.

4. In a large bowl mix oil, date and raisin paste, orange juice, orange zest and vinegar. Mix well.

5. Add all the dry ingredients gradually and mix well.

6. Add shredded carrot and mix.
Add carrot juice as require to make a thick but flowing batter.

7. Fold in chopped walnuts.
Pour the batter into the baking tin. Tap the tin gently. Garnish with almond.

8. Bake in preheated oven for 25 – 30 minutes or until the toothpick comes out clean.
Let it cool down completely before slicing.

Stay healthy stay happy!!
Happy baking 😊

Notes

1. You can make this cake with only whole wheat flour or refined flour or mix of both flour.

2. You can use 1/4 to 1/2 cup oil instead of carrot juice if you want your cake more moist. But if you are making it for diabetic or health conscious people don’t increase oil.

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