Eggless Whole Wheat Apple Muffins

           My Christmas treat this year are these easy and simple Eggless Apple muffins made with  whole wheat flour / atta for a healthier version. Brown sugar can be substituted with jaggery or honey. I flavored it with cinnamon powder. 

          However, you may use only vanilla essence or cardamom powder according to your preference. So enjoy them as a tea-time snack, dessert, or serve them as an after school snack to your kids, where you can sprinkle any of their favorite dry fruits. 

• 1 cup whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda 
• pinch of salt
• 1/2 tsp. cinnamon powder
• 1/2 cup powdered brown sugar
• 1/2 cup milk
• 1/4 cup oil
• 1 cup grated apple
• 1-2 tbsp. chopped pistachios

          Sift together whole wheat flour, pinch of salt, baking powder and baking soda. Keep aside.

          Whisk the sugar, milk, oil and cinnamon powder to combine well. Now fold in the flour mix, followed by the grated apple. 

          Place the muffin liners on the muffin tray and spoon the batter in it till 3/4 of the liners. Sprinkle the chopped pistachios over them.

          Bake in a preheated oven at 180 degrees C. for 20-25 minutes. Do the toothpick test to ensure it is well done. 

           Bring it to room temperature and enjoy them as a tea-time snack, dessert, or serve them as an after school snack to your kids, where you can sprinkle any of their favorite dry fruits. 

Apple kalakand

          This sugar free Apple Kalakand is a diabetic friendly dessert. I have not added any sugar, but you may add so if preferred. The main ingredients are paneer and grated apple. It is a very quick, easy and a simple recipe which can be done in a jiffy. 

          You may store in an airtight container in the refrigerator for a week. So this fruit based healthy sweet is anytime welcome and is a perfect treat for any occasion, festival or get-together. So check out the step by step pictorial recipe to prepare this yummy and healthy delicacy. 

• 3 apples, peeled & grated
• 200 gms. paneer, crumbled
• pinch of salt
• 2 tbsp. milk powder
• pinch of saffron 
• 1/2 cup milk
• 1 tbsp. ghee
• 1-2 drops of yellow food color (opt)
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water 
• 1 tbsp. chopped almonds 
• 1 tbsp. chopped pistachios 

To Garnish - 

• 1 tbsp. chopped almonds 
• 1 tbsp. chopped pistachios
• 1 tsp. dry rose petals 

          In a non-stick pan take all the above mentioned ingredients (except the garnishing) and sauté on a low flame for 20 minutes or till the mixture leaves the sides of the pan. 

          Switch off the flame and transfer the contents to a greased plate / tray. Garnish with the chopped almonds, pistachios and rose petals.

          Set aside to cool down a bit before refrigerating it for an hour. Cut into desired shapes and enjoy.

                     In a non-stick pan take all ingredients (except garnishing) & sauté till
                     the mixture leaves the sides of the pan. 

                        Switch off the flame & transfer the contents to a greased plate / tray. 

                        Garnish with the chopped almonds, pistachios and rose petals.

                      Cool it down before refrigerating for an hour. Cut into desired shapes
                      and enjoy.

Sugar Free Patishapta Pitha (Bengali Sweet)

          All the weight watchers out there, no need to despair. Now you can indulge in some sugar free sweets guilt free. Let me share this healthy and yummy Bengali Sankranti special patishapta pithe - fusion style. I have not added any sugar or artificial colour. It only has the goodness of fruits and can be relished as and when desired.

          The pithe is made up of whole wheat flour, semolina and pureed apples, whereas the stuffing is that of homemade paneer and dates puree. How is that? It is a diabetic friendly sweet and can be made a day in advance. So do give it a try by following a step by step pictorial recipe. "Happy Indulgence."

• 1 cup whole wheat flour
• 1/3 cup semolina
• pinch of salt
• 2 apples, grated
• paneer made from 1&1/2 litres milk
• 20-25 dates, soaked in warm water for an hour and pureed
• 1 tbsp. mixed nuts, chopped
• 1 tsp. rose / kewra water
• 1/4 tsp. cardamom powder
• 1 cup milk
• water as needed
• 1-2 dates, chopped to garnish (opt)
• few chopped apple to garnish (opt)
• oil to shallow fry

           In a pan cook the grated apple along with some water till it is soft. Set aside to cool and then blend into a puree.

           Make a batter with the apple puree, whole wheat flour, semolina, pinch of salt, half of the cardamom powder, rose water, milk and required quantity of water. Keep aside for 15-20 minutes. Adjust water accordingly as the batter should be of pouring consistency.

          Mix  the pureed dates, paneer and chopped nuts (save some to garnish). Keep aside. 

           Heat a non-stick pan and pour a ladleful of the batter. Spread it into a round circle. Cook on a low flame on both sides. Take some of the paneer mix and place them lengthwise. 

          Gently fold the pancake and transfer to a plate. Make similar patishapta pithe with the remaining batter and the stuffing.

          Garnish with the remaining nuts, chopped dates and chopped apples. Serve at room temperature or chilled. 

                     Make a batter with apple puree, whole wheat flour, semolina, pinch of 
                     salt, half of cardamom powder, rose water, milk & some water. Keep 
                     aside for 15-20 minutes. 

                                Mix the pureed dates, paneer and chopped nuts. Keep aside. 

  
                     Heat a non-stick pan & pour a ladleful of batter. Spread into a round
                     circle. Cook on low flame on both sides. Take some paneer mix &
                     place them lengthwise. 

                     Fold the pancake & transfer to a plate. Make similar patishapta 
                     pithe with the remaining batter and the stuffing.

                        Garnish with the remaining nuts, chopped dates & chopped apples. 
                        Serve at room temperature or chilled. 

Apple Sooji Halwa (Semolina Pudding)

          Sooji Halwa or Semolina pudding is a very common sweet prepared in many households on various occasions. It is one of the easiest desserts that can be dished out in a ziffy. So why not try it, but with a difference? Add some apple puree to it for an exotic twist. 

          Give an appealing and an appetizing look by spooning them into silicone moulds. Serve these beauties as an after-meal dessert or with pooris / parathas for a wholesome breakfast. So check out the step by step pictorial to prepare this amazing dessert.

• 1/2 cups sooji / semolina
• 2-3 tbsp. ghee
• 3-4 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder
• pinch of salt
• 2-3 tbsp. chopped nuts
• 1 apple, chopped
• 1 tsp. rose water
• few drops of yellow food colour (opt)

          Boil the apples in 1/2 cup water till they turns soft. Set aside to cool and blend into a puree. Heat the ghee in a pan and stir fry the semolina on a medium flame till you get a nice aroma.

          Add the chopped nuts (save some to garnish), sugar and cardamom powder. Mix well and add 2 cups water, followed by the salt and food colour.

          Keep stirring on a low flame till it thickens. Switch off the flame and cool for 4-5 minutes. Now add the apple puree and rose water.

          Give it a stir to combine well and spoon them into silicone moulds. Refrigerate for an hour. 

          Garnish with chopped nuts and pinch of cardamom powder. Relish as an after-meal dessert or as and when desired.

                     Heat ghee & sauté semolina on a med. flame till you get a nice aroma.

                       Add chopped nuts (save some to garnish), sugar & cardamom powder. 

                                  Mix well and add 2 cups water, followed by the salt

                                 and food colour. Keep stirring on a low flame till it thickens.

                     Switch off flame & cool for 4-5 minutes. Add apple puree & rose water.

                                  Spoon them into silicone moulds. Refrigerate for an hour. 

                       Garnish with chopped nuts & pinch of cardamom powder. And enjoy.

Apple & Grapes Malpua - Fusion Dessert

          Malpua and the festival of Holi goes hand in hand. Moreover, a little bit of innovation goes a long way in creating a great fusion dish for this festive occasion. So here is my take in coming up with an amazing dessert with some fruits and juice sitting in my refrigerator. 

          I must say this fusion style dessert turned out very yummy. Serve them chilled as an after-meal dessert or relish as and when desired. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup whole wheat flour
• 1/2 cup semolina
• pinch of salt
• 2-3 tbsp. sugar or to taste
• 1/2 tsp. cardamom powder
• 1 tsp. fennel seeds
• 1 tsp. kewra / rose water
• 2 cups apple juice or as required
• 2 tbsp. chopped grapes
• 1-2 tbsp. chopped nuts & raisins
• ghee for shallow frying

          In a bowl, mix together sooji, atta, sugar, salt, cardamom powder, fennel seeds and required quantity of apple juice. 

          Prepare a batter and leave aside for 25-30 minutes. Add the chopped grapes and add more juice / water if needed. The batter should be of pouring consistency. 

          Heat a non-stick pan and add 1 tsp. of ghee. Pour a small ladleful of the batter and cook on both sides till light golden in colour. 

          Soak them in the apple juice for 5 minutes. Make similar malpuas with the remaining batter.

          Drain and arrange the malpuas on a serving plate and drizzle the apple juice over it.  Garnish with the chopped nuts and raisins. 

          Serve, chilled and enjoy this yummy exotic dessert as an after-meal dessert or as and when desired. 

                Mix sooji, atta, sugar, salt, cardamom powder, fennel seeds & some apple juice. 
                Prepare a batter & keep aside for 25-30 min.

                               Add chopped grapes and add more juice / water if needed. 

                    Heat a non-stick pan & add 1 tsp. of ghee. Pour a small ladleful of the 
                    batter.

                    Cook on both sides till light golden in colour. Soak them in the apple juice 
                    for 5 minutes. Make similar malpuas with the remaining batter.

                    Drain and arrange the malpuas on a serving plate. Drizzle apple juice
                    over it.  Garnish with chopped nuts & raisins. Serve, chilled & enjoy 
                    as an after-meal dessert or as & when desired. 

Eggless Apple Loaf Cake

          A simple Eggless Apple Cake for you to enjoy with family and friends. Got apples in your refrigerator and you do not know what to do with apart from slicing and eating them? So here is a simple Eggless Apple Cake for you to relish with your evening tea or simply as it is.

          Just follow the steps below and get started. I have used brown sugar, half of whole wheat flour and canola oil instead of butter for a far more healthier version. Relish them warm or cold on its own, as a desert with a drizzle of some rabdi over it or as an evening tea-time snack. So check out the step by step pictorial recipe to prepare it.

• 1 apple, grated or blended
• 1 cup powdered brown sugar
• 1 cup maida (refined flour)
• 1 cup atta (Whole wheat flour)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. cinnamon powder
• pinch of salt
• 3/4 cup oil / melted butter
• 1 cup milk
• 1 tsp. oil
• powdered white sugar, few apple slices & jam for garnishing

          Grease a loaf tin with oi / butter and dust some flour. Coat them all over and tap off the excess. Keep aside.

          Sieve together maida, atta, powdered sugar, baking powder, baking soda, cinnamon powder and salt. Keep aside.

          In a bowl, add together grated apple, oil and milk. Add in the flour few at a time and fold in. Lastly add the remaining 1 tsp. oil and stir to combine.

         Pour into the greased loaf tin / cake tin and bake in a preheated microwave convection oven at 180 degrees for 35-40 minutes.

          Transfer to a wired rack and cool completely. Garnish with apple slices, jam and by dusting some powdered sugar. 

          Cut into slices and serve as an evening snack along with tea or as a dessert topped with some rabri or just enjoy them as it is.

                                 Grease the cake tin & dust with flour. Keep aside.

                      Sift atta, maida, powdered sugar, baking powder, baking soda, cinnamon
                      powder & salt.

                                 Mix together blended apple, oil & milk.

                                 Fold in flour little at a time & mix well.

                                  Add in 1 tsp. of oil & stir.

                                 Pour batter into the cake tin & tap well. 

                                 Bake in a preheated oven at 180 degrees for 35-40 minutes. 

                                 Transfer to a wire rack & cool before slicing them.

                    Garnish with powdered sugar, apple slices & jam of your choice. Serve as
                    a tea-time snack or as a dessert.