Eggless Mango chia seed cake

Eggless mango chia seed cake with whole wheat flour. You don’t need refined flour or maida, egg and butter to make this delicious cake. Yes a butter free cake with mango and chia seeds. Cake is super soft, moist and very easy to make.

We normally use chia seeds in our smoothie or overnight oats now try a cake with these nutritious chia seeds.

Chia seeds may be small, but they’re incredibly rich in nutrients. A staple in the ancient Aztec and Maya diets, these seeds have been touted for their health benefits for centuries. The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. Source

But chia seeds are completely optional. If you don’t like the taste, you can skip chia seeds. And if you are not using chia seeds then you need less milk for the batter. Because chia seeds soak lots of moisture.

You can always use refined flour/all purpose flour or maida instead of whole wheat flour if you want. And you can also make this cake with any fresh fruit of your choice. Already shared one more Fresh fruit cake with carrot here.

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Video recipe of this healthy and delicious cake

Recipe

Whole wheat flour or atta – 1&1/2 cup

Mango puree – 1 cup

Chia seeds – 2 tablespoon

Powdered sugar – 3/4 cup

Milk powder – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Thick curd or yogurt – 1/4 cup

Milk – 3/4 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Method

1. Preheat the microwave convection or hot blast mode at 170°. For OTG preheat at 180°.

2. Grease a baking pan. I used loaf pan and some cupcake moulds. You can use any cake pan or make cupcakes in muffins or cupcake moulds.

3. In a bowl mix flour, baking powder and soda. Grind the mango pieces to make puree. Take out the mango puree in a bowl.

4. In the same mixer grinder jar blend half of the milk and chia seeds. Chia seeds are optional, you can skip if you don’t like the taste.

5. In a large bowl add blended chia seeds and milk with sugar. If you are not using chia seeds add only milk. And also reduce the milk. Use only half cup.

6. Now add oil and curd or yogurt. Whisk well. Add vanilla essence, remaining milk and milk powder. Whisk again.

7. Add mango puree and mix. Add half of the dry ingredients and mix well. Add remaining dry ingredients and mix to make a lump free smooth batter.

8. Pour the batter in baking pan or cupcake moulds. Fill upto 3/4 pan or moulds. Tap gently to remove air bubbles.

9. Bake in preheated oven at 170° for 28-30 minutes. For OTG bake for 35-40 minutes. Check with a toothpick after 28 minutes. Fresh fruit cake takes longer time to bake. My cupcakes are perfectly baked in 28 minutes. But I had to bake the cake in loaf pan for 4 minutes again. Every oven takes different time so check after 28-30 minutes.

10. Let the cake cool down. Run a knife at the edges. Demould on a plate. Slice and enjoy the healthy and delicious mango chia whole wheat cake. Happy baking. Stay safe healthy and blessed.

Notes

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

2. If you are not using chia seeds then use less milk for the batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Vegan Oats Mango Chia Smoothie Bowl

Vegan oats mango smoothie bowl with chia seeds. A very delicious, filling and nutritious breakfast smoothie. You don’t need any sweetener to make this smoothie. If you like mango then its a perfect breakfast smoothie for you. You can satisfy your sweet tooth without any guilt.

Earlier shared one more Vegan smoothie bowl on this blog. For 27 more different types of Smoothie recipes click here. You may also like to try Mango almond shake from the blog of my friend Preethi Prasad.

Ingredients used to make this delicious and healthy smoothie bowl.

Oats – Used rolled oats to make this smoothie. We often use oats to make different breakfast dishes. And we all know that fiber rich oats have many health benefits. You can get many other Oats recipes here.

Mango – Used sweet variety dasheri mango. These mangoes are very sweet so I didn’t use any sweetener. You can use any type of ripe mango. To get some Recipes with mango click here.

Almond – Used almond or badam to make this smoothie more nutritious. You can use almond in many other recipes. You can get some recipes here.

Chia seeds – I used overnight soaked chia seeds. You can soak the chia seeds for 2 hours only if you want. Chia seeds are very nutritious.

The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. To read more about Chia seeds click here.

For garnishing used mango cubes, shredded almond, soaked chia seeds and roasted mixed seeds. Mixed seeds are optional but I like the crunch of the seeds.

Roasted mixed seeds – I have a mixture of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. You can use any mixed seeds. You can get some different recipes With mixed seeds here.

Seeds are great sources of fiber. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants.

When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure. Source

This smoothie bowl is very filling and nutritious. You will also love it’s delectable taste. And you can enjoy it without adding any sweetener. Or if you like your smoothie sweeter or your mango is not enough sweet then you can add little honey, coconut sugar, stevia or any sweetener of your choice. See notes for more options.

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Recipe video of this healthy and delicious smoothie bowl

Recipe

Oats – 1/4 cup

Ripe mango – 1 cup, chopped

Almond – 8-10

Chia seeds – 1 tablespoon

Water – 5 tablespoon

Mango cubes, chopped almond and mixed seeds to garnish

Method

1. Soak chia seeds in 5 tablespoon water for 2 hours or overnight. I soaked overnight. It will look like gel when soaked.

2. Soak the almond in hot water and let it cool down. Drain the water and peel the almond.

3. Grind the oats into fine powder. Add mango pieces, peeled almond and soaked chia seeds. Reserve some soaked chia seeds for garnishing.

4. Blend everything well to make smooth. Taste and add little honey, coconut sugar, stevia or any sweetener as require. My mango is enough sweet so I didn’t use any sweetener. See notes for more options.

5. Transfer the smoothie to the bowl. Garnish with mango pieces, chopped almond and soaked chia seeds. Sprinkle some roasted mixed seeds over the smoothie. This step is optional. You can skip but I like the crunch of roasted mixed seeds.

6. Serve immediately or keep in refrigerator for an hour or more to serve chilled.

Notes

1. You can use any fruit instead of mango.

2. You can also use banana or any other fruits with mango.

3. Add 1 teaspoon honey, stevia or any sweetener of your choice if you want your smoothie more sweet.

4. If you are using stevia powder, add 1/4 teaspoon only at first. Mix, taste and add more if required. Because stevia powder is more sweet than sugar. A pinch of stevia powder is equal to one teaspoon table sugar. 

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

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Mango Mint Coconut Lassi With Chia Seeds

Mango coconut lassi with chia seeds and coconut sugar. This chilled soothing and filling drink taste utterly delicious. Its mango season so try this delectable mango coconut lassi to beat the heat. You don’t need refined sugar to make it. I have used coconut sugar, you can also use honey, maple syrup, stevia, sugar or any sweetener of your choice.

Ingredients used to make this chilled lassi

Ripe mango – You can use any ripe mango to make this lassi. Better to use sweet variety lassi.

Curd or yogurt – Used homemade curd to make this lassi. You can also use store bought curd or Greek yogurt. But curd shouldn’t be sour. Check before using.

Fresh coconut – Grated fresh coconut taste great with ripe mango.

Mint leaves – Mint leaves used for a refreshing flavour.

Chia seeds – Used chia seeds for it’s nutritional value. You can skip if you don’t have or you don’t like.

Chia seeds may be small, but they’re incredibly rich in nutrients. A staple in the ancient Aztec and Maya diets, these seeds have been touted for their health benefits for centuries. The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. Healthline

Milk – Used milk to soak the chia seeds. You can also use any dairy free milk or water if you want.

Coconut sugar – Used coconut sugar as a sweetener. Coconut sugar or coconut palm sugar is a plant based natural sweetener. You can also use honey, maple syrup, stevia, sugar or any sweetener of your choice. If your mango is less sweet then add more sweetener. And if your mango is too sweet use small amount of sweetener.

Lemon juice – Lemon juice used for a refreshing flavour and taste.

Lemon zest – Little lemon zest used to give an extra zing. It will give a strong lemon flavour. You can skip it if you want.

Ice cubes – Ice cubes used to make the lassi chilled. Add less or more according to your choice. You can also add some ice cubes in the glass before serving. Or you can also skip the ice cubes and keep lassi in refrigerator for an hour to serve chilled.

Here are some yogurt based dishes from this blog.

1. Strawberry yogurt

2. Mint yogurt dip

3. Bhapa doi or steamed yogurt pudding

4. Buttermilk Kuzhambu

5. Mint orange lassi

6. Mango pomegranate overnight oats parfait

7. Misti doi

8. Banana almond mint smoothie

9. Savoury cucumber smoothie

10. Misti doi parfait

11. Guava banana smoothie

12. Cold soup

And you may also like to try Spicy oats buttermilk from the blog of Sasmita Sahoo Samanta.

As I mentioned above this lemon flavoured mango lassi taste utterly delicious. You can adjust the sweetener according to your taste. If your mango is too sweet use 1 tablespoon only. Taste after blending and add more if required. Never use sour curd or yogurt. Always use fresh curd or yogurt. I have used homemade curd. You can also use Greek yogurt or any store bought yogurt but taste before using.

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Video recipe of this healthy and delicious lassi

https://m.youtube.com/watch?v=pVhPYxJ1Cms&t=3s

Recipe

Ripe mango – 1/2 cup, chopped

Curd or yogurt – 1 cup

Fresh coconut – 1/4 cup, grated

Mint leaves – 2 tablespoon

Milk – 1/3 cup

Chia seeds – 1 tablespoon

Coconut sugar – 1 tablespoon

Lemon juice – 1 teaspoon

Lemon zest – 1/4 teaspoon, optional

Ice cubes – 1/4 cup or as required

Method

1. Soak chia seeds in 1/3 cup milk for an hour.

2. Blend curd or yogurt, soaked chia seeds, grated fresh coconut, mint leaves, chopped mango pieces, coconut sugar, lemon juice, lemon zest and ice cubes in a blender.

3. Taste and add more coconut sugar and lemon juice if require. I had to add 1 tablespoon more coconut sugar because mango was not enough sweet. If your mango is sweet then add sugar accordingly.

4. Pour the lassi in your favourite glass. Garnish with scooped mango and mint leaves. Serve immediately or store in refrigerator to serve chilled.

Notes

1. You can skip chia seeds if you want. But chia seeds will make your lassi more nutritious.

2. Any sweetener can be used instead of coconut sugar.

3. Add sweetener according to your taste. Taste after blending and add more if required. Its depends on the sweetness of mango.

4. You can use any dairy free milk or water instead of milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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 Raisin Overnight Oats With Chai Masala Extract And Mixed Seeds

Mango raisin overnight oats with chai masala and mixed seeds. A completely no cook, healthy, filling, aromatic, creamy and absolutely delicious recipe for breakfast. Overnight oat is a great breakfast option specially in summer. Enjoy the creamy delicious oats as a dessert with any flavour, fruits, dry fruits and seeds of your choice. Just mix everything in a mason jar, bowl or glass and place in refrigerator at night. Top with some more chopped fruits, dry fruits and seeds and serve chilled. Your delightful breakfast in the morning is ready.

I have used roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use chopped apple, strawberry, banana or any fruits of your choice but now mango season is about to end in India so I am using it in my overnight oats and other dishes. And I got chai masala extract as a gift hamper from Spice Drop. I loved the aroma so added 2 drops in the oats while soaking.

You can get two more overnight oats recipes on this blog.

1. Mango pomegranate overnight oats parfait

2. Vegan coconut dry fruits overnight oats

And some recipes with my most favourite fruit mango.

1. Mango salsa with pickled Jalapeno

2. Hazelnut honey chocolate mango smoothie

3. Black rice pudding and mango parfait

4. Mango walnut chocochip muffins

5. Vegan mango pineapple smoothie

6. Sugar free mango coconut laddu

7. Mango rasgulla

8. Mango steamed sandesh

9. Vegan mango peach pear smoothie

10. Mango pomegranate and tender coconut salsa

11. Mango litchi fudge or barfi

12. Eggless no bake mango cheesecake

13. Mango cottage cheese smoothie

14. Mango kalakand

15. Mango sandesh

16. Mango banana smoothie

17. Eggless mango mug cake

18. Mango coconut flaxseed smoothie

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 letter O and my star ingredient is super food oats.

And today is Monday and this week’s 259 #Foodiemonday bloghop theme is Fruity Bites suggested by Archana who blog at Mad Scientist Kitchen. You can get variety of mouthwatering Goan recipes and many traditional, healthy and innovative recipes on her blog. I am planning to try her Japanese milk bread to try. Loved the pillow soft texture and different shapes. Looks really amazing. And also want to try Icecream loaf cake and many more. List is too long. Do visit her space for the recipes.

Now coming to this overnight oats recipe. I have used rolled oats and skimmed milk. You can use full fat milk. Or to make vegan use any plant based milk like almond milk, coconut milk, soy milk etc. Chai masala extract will give a lovely aroma but if you don’t have it then you can use vanilla essence, cinnamon powder, cardamom powder, chocolate or any flavour of your choice. You can also use any dry fruits, choco chips or anything according to your taste and availability. Instead of honey you can use maple syrup, stevia or any sweetener. Or skip any sweetener and add finely chopped dates. If you don’t have mango, use strawberry, banana, apple or any fruit of your choice. You can also use any roasted seeds, chia seeds etc. Use whatever you have or you like. Raisins and mango will give enough sweetness so you don’t need to add much sweetener in your overnight oats.

Recipe

Oats – 1/3 cup

Milk – 1/3 cup

Chai masala extract – 1 – 2 drop

Honey – 2 teaspoon or to taste

Mango – 1, peeled and chopped

Raisins – 3 teaspoon

Dry roasted mixed seeds – 1 tablespoon ( mixture of sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds)

Pistachios to garnish, optional

Method

1. In a mason jar or bowl mix oats, honey, raisins, roasted mixed seeds and chai masala extract. First add 1 drop extract taste and add 1 drop more if require. I have used 2 drops.

2. You can also add chopped mango. I have added as topping in the morning. Keep the mixture in refrigerator for overnight or 3 – 4 hours. Best to soak overnight. See notes for more options.

3. Next day take out the soaked oats. Top with chopped mango, some roasted seeds, raisins and pistachios if using. Serve chilled.

4. Or take a jar or glass. Make layer of soaked oats, place some chopped mango over it. Pour remaining soaked oats and top with chopped mango, mixed seeds, raisins and pistachios. Serve delicious overnight oats parfait as a breakfast or dessert.

5. Enjoy your creamy, aromatic, healthy and delicious breakfast.

Notes

1. You can use vanilla, chocolate, cinnamon or any flavour of your choice instead of chai masala.

2. Strawberry banana, apple or any fruit can be used instead of mango.

3. Any dry fruits and chia seeds or any seeds can be used with raisins and mixed seeds.

4. You can also add 1-2 tablespoon chopped fresh coconut while soaking the oats.

4. You can also use almond milk, coconut milk or any plant based milk instead of dairy milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Gur Aam Or Instant Sweet Mango Pickle

Gur aam or instant sweet mango pickle or chutney.
A sweet tangy and spicy mango pickle. You can call it khatta mitha achar. My mother’s recipe and my most favourite pickle. You need only raw mango, equal quantity jaggery, panch phoran or Bengali five spices, chilli powder and little oil. And the taste is really lip-smacking.

This gur aam or instant mango pickle is flavoured with panch phoran or Bengali five spices. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

And its sweetened with cane jaggery. We All know that jaggery has numerous health benefits.
It acts as a detox, as it helps cleanse the liver by flushing out nasty toxins from the body. Jaggery is loaded with antioxidants and minerals like zinc and selenium, which help prevent free-radicals (responsible for early ageing). It helps boost resistance against infections, hence building stronger immunity.
Source

This week’s our 196 #Foodiemonday bloghop theme is its pickle time suggested by Aruna Saraschandra who blog at Vasus veg kitchen do visit her space for delicious vegetarian recipes.

When Aruna suggested the theme I don’t have any idea what to share because my family is not pickle fan. So I make pickles very rarely. Suddenly I remember my Maa’s gur aam and the lip-smacking taste. I used to make it every year. Because its my most favourite pickle. Do try and enjoy the finger licking taste.

Recipe

1 cup – 250 ml

Raw mango – 500 gram

Salt – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Powdered or grated jaggery – 2 & 1/4 cup

Panch phoran – 1 teaspoon +1 teaspoon

Mustard oil – 1 tablespoon

Water – 1/4 cup

Method

1. Rinse the mangoes Well.

2. Peel and chop lengthwise. Make lengthwise 4 pieces.

3. Marinate with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.

4. Spread the mangoes on a large plate. Keep under sunlight for 3 – 4 hours.

5. Dry roast 1 teaspoon panch phoran or Bengali five spices till aromatic. Seeds shouldn’t be burnt. You can get panch phoran in any super market but if you don’t get it then you can make it at home. See notes to make panch phoran.

6. Let the roasted panch phoran cool down and grind in grinder or mortar pestle. Keep it aside.

7. Heat oil in a heavy bottom pan. Add 1 teaspoon panch phoran or Bengali five spices and let them splutter.

8. Add mango slices and red chilli powder. Fry for 3 – 4 minutes.

9. Now add water and jaggery powder or grated jaggery. Mix well.

10. Reduce the heat. Cook on simmer for 20 minutes or till the mangoes becomes soft. Keep stirring to avoid sticking to bottom of the pan.

11. Add dry roasted and ground panch phoran and mix well. Remove from heat and let it cool down. Jaggery syrup will be thickened when cool.

12. Store in clean and dry jar for later use. But taste before storing. Yummy isn’t it 😊
Enjoy the spicy tangy and sweet gur aam or instant sweet mango pickle.

Note
For panch phoran or Bengali five spices mix 1 teaspoon cumin seeds, 1 teaspoon Nigella seeds, 1 teaspoon mustard seeds, 1teaspoon fennel seeds and 1/2 teaspoon fenugreek seeds. Mix and use as require.

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.

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Black Rice Pudding And Mango Parfait

Dairy free black rice pudding and mango parfait.
Pudding made of black rice or forbidden rice, coconut milk and organic jaggery powder.
If you want you can also make it with sugar or brown sugar.
Serve the pudding chilled or make it parfait with mango or any other fruit.

Black rice is quite popular in Asia. The black rice has a texture similar to brown rice, but with a more prominent nutty flavor.
Black rice is more nutritious than brown rice. Its an excellent source of fiber, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

Despite being less popular than brown rice or wild rice, black rice, known as forbidden rice, is an ancient grain that has even more impressive health benefits than most other closely related rice varieties.

Not only is it the type of rice that is richest in powerful disease-fighting antioxidants, but it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

Black rice has been eaten in regions of Asia for thousands of years; in fact for centuries it was reserved for only Chinese royalty. Today this type of rice is picking up in popularity and popping up in more health food stores across the US, Australia, and Europe, as people discover the numerous health benefits that whole grain black rice has to offer.
Source

You can get some more black rice recipes here. Click on the name below to get the recipe.

Black rice oats and beetroot pancakes

Gluten free black rice double chocolate cake

Stir fry black rice

Chakhao kheer

Its Monday again and this week’s 156 #Foodiemonday bloghop theme is ‘Any but white rice’. When Mayuri suggested the theme I decided to make something with black rice. I love the nutty taste of this rice.

Its a very simple, easy and quick yet delicious recipe. If you have boiled black rice, you can make it in a jiffy. I have made it with coconut milk and used organic jaggery powder to sweetened it. But you can use same amount of sugar or brown sugar if you like. You can use vanilla or any flavour of your choice.

Recipe

Black rice – 1/2 cup

Water – 2 cup

Coconut milk – 1 cup

Jaggery – 1/4 cup

Cardamom powder – 1 teaspoon

Cashew nuts – 2 tablespoon

Raisin – 2 tablespoon

Oil to fry the nuts

Mango – 1, chopped in small cubes

Method

1. Wash the rice well.

2. Black rice takes longer time to cook so soak the rice 6 – 8 hours or overnight. Then microwave for 20 minutes on high power or pressure cook with water for one whistle, after that cook on low flame for 20 minutes.

3. Heat ghee/clarified butter or oil in a pan.
Add raisins. When the raisins puffed up, immediately remove from ghee or oil.

4. In the same oil fry the cashew nuts till light golden brown. Keep aside.

5. Now mix coconut milk and jaggery powder or sugar. I have used organic jaggery powder.

6. Cook on low flame till it becomes thick and creamy. Stir occasionally.

7. Taste the sweetness. If require add 1-2 tablespoon jaggery powder or sugar.

8. Add cardamom powder, fried raisins and cashew nuts. Reserve some for garnishing. Mix well.

9. Keep the pudding in refrigerator to serve chilled.

For parfait

10. In a glass add some mango cubes, layer with black rice pudding over it.

11. Repeat the layers till end. Top with mango cubes and fried cashew and raisins. You can sprinkle little desiccated coconut over it.
Serve chilled.

Notes

1. You can use sugar or brown sugar instead of jaggery powder.

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

3. You can add roasted almond, pistachio or any dry fruit.

4. You can use vanilla or any flavour of your choice instead of cardamom.

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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