sugarfree,freshfruit cake with yoghurt dressing

Sugar free, fresh fruit cake with yoghurt icing

For a cake of about 2 kgs

Ingredients For the cake

3-4 cups whole wheat flour

2 tbsps baking powder

½ teaspoon salt

2 cups whole cream/butter unsalted

½ cup honey

Vanilla essence

Method

Sieve baking powder n flour together n keep aside

Melt n mix cream/butter n honey along with vanilla essence …mix well for about one minute till a little froth appears beating in one direction only

Now grease a cake baking tin  n keep aside

Add flour n baking powder sived mix to this liquid mix n beat together for another min so that all the flour gets mixed with the liquid…this has to be done quickly

Transfer this immediately into the baking tin n bake in a preheated oven for about 30-40 mins at 175 degrees.

Check the centre after 40 mins for complete cooking.

Take the cake out n let cool

Ingredients for the icing

3 cups yoghurt/hung curd

1 cup icing sugar/natural flavoring

Juice of one lemon

Fresh fruits like green or black grapes/cherries/pineapple/deseeded watermelon/oranges/mango /kiwi /strawberries/raspberries etc

Method

Mix lemon juice, icing sugar n yoghurt together add color if required

Cut the cooled cake into two horizontal slices/tiers or three if you wish so…..

Make icing mix for each layer/tier using different fruit n fruit crush along with yoghurt

After putting the last layer on top transfer the cake to a cake decorating stand or a huge dish

…cover the whole cake now with the left over yoghurt from all sides

Decorate with your choice of fruits making different patterns n flavours..enjoy….

guilt free ice cream sunday....

this sunday is packed with nutrients and loads of flavour with less than 1/10th of the calories of a regular one but is way more fresh and fun.....completely guilt free indulgence....

ingredients
3-4 slices of orange
6-7 red cherries
slices of pinapple cut into small cubes
one apple cut into small cubes
1 tbsp black current fruit crush[any fresh fruit pulp or crush can be used]
1 tbsp honey
10-15 grapes[green/black or both]
1 scoop of vanilla icecream[any flavour can be used except chocolate]
4-5 crushed digestive biscuits

how to prepare


take a tall wine glass dry using a cloth n keep aside
put the crushed biscuit powder in the glass ,
mix all the fruits along with honey in a bowl
now transfer the honey fruit mix into the wine glass,add the scoop of ice cream on top and then pour the tbsp of fruit crush over the ice cream...garnish with cherries.....n voila!! ur guilt free trip to fruity heaven is ready in minutes....enjoy loads of it n stay healthy....

how to make sushi style cucumber rolls..

ingredients

yeah you do not require seaweed[nori] in this!!

• one large whole cucumber [peeled]
• 1 cup boiled rice
• 1 tsp mustard oil
• 1tsp sugar
• 1tsp salt
• 1tbsp vinegar
• 1 tbsp lemon juice

method of preperation

peel the cucumber and hollow out the seeds n mush from inside using a small spoon/round peeling knife/scooper etc

keep aside

mix salt,sugar,oil,vineger,and lemon juice together with the rice 

mix well n cook this mix a lil for about 2 mins so that the rice become sticky

cool this mix for about 2-3 min at room temperature...

now fill in this rice mixture into the already hollowed out n kept cucumber shell

fill in the mix firmly /pressing into the cucumber using a scooper or a spoon

the pressure should be so much that the mixture is filled firmly but the cucmber shell does not tear or break

now keep aside for 1 min

using a SHARP knife and a firm hand cut the cucmber into thin slices.....make sure its a clean cut everytime so that the cutting does not get messy and the mix does not slip out of the cucumber...

serve with an assortment of

1]mustard sauce

2]tomato ketchup

3]salsa dip

enjoy your healthy cucumber sushi without nori ,with the fresh crunch of the cucumber and the tangy flavour of the rice...mustard oil can be replaced with olive oil.....or any other according to choice..

vegan hazelnut burger patty

Ingredients:

3 cups dry lentils

1 medium onion, chopped

1 cup bread crumbs

1 Tablespoon chopped fresh parsley

3 eggs

1 cup finely chopped roasted hazelnuts or walnuts

1/2 teaspoon dried thyme, crushed

1 teaspoon dried basil, crushed

1-1/2 teaspoon salt

Pepper to taste

1 to 2 Tablespoons vegetable oil

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Preparation:

Cook lentils according to package directions; drain and cool.

Combine lentils, onion, bread crumbs, parsley, eggs, and hazelnuts or walnuts. Stir inthyme, basil, salt, and pepper. Mold into 16 burger-sized patties.

In a large frying pan over medium-high heat, heat vegetable oil. Add four patties at a time and brown. For best results, wipe out frying pan and add new oil for each new batch. Remove from heat and drain on paper towels. Transfer onto a serving platter to serve. 

eggless chocolate cake!

EGGLESS CHOCOLATE CAKE  This delicious chocolate cake can be enjoyed by the vegetarians too!  Preparation Time : 15-20 minutes Cooking Time : 15-20 minutes Servings : 4

INGREDIENTS Dark chocolate 100 grams Butter 1 cup Refined flour (maida) 1 1/3 cups Baking powder 2 teaspoons Powdered sugar 1 cup + 2 tablespoons Vanilla essence 1 teaspoon Milk 3/4 cup Walnuts, peeled 1/2 cup

METHOD Grate chocolate. Cut the butter into cubes. Grease a Microwave proof dish. Melt butter and chocolate in a Microwave proof bowl in the Microwave oven for one minute on Microwave HIGH (100%). In another bowl sieve refined flour and baking powder. Mix the melted butter and chocolate well. Add powdered sugar, vanilla essence and mix. Add the flour mixture and mix. Correct the consistency by adding milk. Add walnuts and mix gently.Transfer the mixture into the greased Microwave proof dish. Bake in the Microwave at HIGH (100%) for seven minutes. Allow standing time of five minutes. Cool, slice and serve.

mushroom cuppachino!!

mushroom cuppachino!!

MUSHROOM CAPPUCCINO  A tasty mushroom soup with some milk and vegetable stock.  Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS Mushrooms 15 large Butter 1 tablespoon Bay leaf 1 Onion , chopped 1 small Garlic, chopped 4-6 cloves Vegetable stock 4 cups Salt to taste White pepper powder 1/4 teaspoon Cream 3/4 cup Milk, chilled 2 cups Cinnamon powder 1 teaspoon

METHOD Clean, wash and thickly slice mushrooms. Melt butter in a heavy bottom pan, add bay leaf, onion and garlic and sauté for two to three minutes or till onion becomes translucent. Add mushrooms and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf. Make puree of the cooked mushrooms. Add the remaining vegetable stock to it. Return to heat and bring it to a boil, add salt and white pepper powder and simmer the soup for two to three minutes. Add the cream and remove from heat. Place soup in individual cups. In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino affect. Sprinkle cinnamon powder and serve. Recipe Tip : Milk with high fat content will give best results with the froth making.

Buckwheat Soba with Quick Tahini Dressing!!

nice one...!! easy and very healthy
a must try!!
check it out at
http://www.worldredress.com/?p=601