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? Sugar Free Cake ? INGREDIENTS All purpose flour –1 cup Stevia–2tbsp or as per your taste Olive oil–1/4 cup Baking Powder–1 tsp Baking Soda–1/2 tsp Salt–2 pinch Vinegar–1 tsp Vanilla essence– 1 tsp Warm milk_ 1/2 cup Method_ Grease a baking cake tin with oil and preheat the oven at 200 degrees celcius. In a bowl take Olive oil. Add Stevia and mix well. Next seive all purpose flour, baking powder, baking soda, salt and mix everything well. Next add vinegar, vanilla essence, milk and beat again to form a smooth lump free batter. Pour the cake batter in greased tin and tap the sides of the cake tin. Bake the cake in a preheated oven for 25 minutes. Do check the cake after 20 minutes as the temperature vary from oven to oven. Once done check the cake with a toothpick. If it comes out clean the cake is perfectly baked. Let the cake cool down completely. sugar free cake is ready, cut in slices and serve! #cake #sugarfreecaje #sugarfree #uzmaseasyrecipes #dibetesfriendly #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood #uzmaseasyrecipes

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?? Cake Pop ?? INGREDIENTS Chocolate Cake–1 cup in crumbled form Chocolate Frosting (amount depends on moistness of cake. I used 2tbsp White chocolate compound–100 grms Dark chocolate compound–50 grms cake pop sticks sprinkles INSTRUCTIONS Add cake to a large bowl. Crumble until it resembles fine crumbs Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly. Use your hands to incorporate the frosting into the cake crumbs. Use a mini ice cream scoop and scoop out two balls of cake mixture. Roll the mixture into a tight ball and place on a plate. Repeat until all the cake mixture has been rolled into balls. Melt 2-4 ounces of white chocolate in the microwave. Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way. Refrigerate for about 20 minutes. Meanwhile prepare all of your decorating supplies. Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball. Remove cake balls from freezer. Dip cake balls carefully into the chocolate until covered. Let the excess chocolate drip off. Swirl and tap gently if needed. Add the sprinkles while the chocolate is still wet. It will harden quickly. Stick the decorated cake pop into a styrofoam block to finish setting. Place into the freezer to speed up setting time. Enjoy! *For marble look i put some melted dark compound in centre of melted white compound n dip cake balls and swirl carefully. #cake #cakepop #lolypop #uzmaseasyrecipes #kidsfev #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

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Veg Momos, a steamed or fried dumpling stuffed with mixed vegetables, is a delicious snack food enjoyed in Tibet region. From last few years, Momos are getting very popular in other parts of India and you can easily prepare them at home by either steaming or deep frying. The traditional recipe requires it to slow-cook by steaming and this recipe uses this technique to keep them healthier and authentic. Today i made Spinach Momos Ingredients: *For making Stuffing: 1 1/2 cup Grated Cabbage 1/4 cup Finely chopped Onion 1 tsp Shredded Ginger 1/4 tsp Black pepper 1/2 tsp Finely chopped Green chilies Finely chopped fresh coriander leaves Salt to taste 1 tsp Ghee/oil *For Coating: 1 cup Maida 2 cups cleaned spinach leaves Salt to taste 1 tsp Oil 1/4 cup Water Method *For making Stuffing: In a bowl take cabbage, add onion, add little salt and mix well. Rest the veggies for about 30 minutes. Resting lets veggies to release all the moisture.Take a strainer lined with clean cloth. Put the strain on a pot. Transfer all the veggies on the cloth. Squeeze as much water as possible from veggies. Take out veggies into another bowl and separate them. Add ginger, black pepper, green chilies, coriander leaves and salt. Add salt carefully as we already have added salt to veggies. Add Ghee/oil and mix well. Stuffing is ready. *For Coating: Blanch Spinach leaves and puree it. Make a stiff dough with flour, spinach puree, salt and water as required. Knead with oil. Cover it with damp cloth and keep it aside *For Making Momos: Divide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick. Add the stuffing at the centre of the puri and lift both the edges. Pinch one end. Fold the edge and pinch to the other side. Put the ready momos into a dish. You can steam in Microwave or in a Momo steamer. But I used my kadhai for that. Put 2 glass of water in the kadhai and let it boil. Then put steal channa through which steam can pass. Put Momos on the steal channa and cover . Steam cook for 8-10 minutes on medium flame. After 10 minutes delicious, spicy hot Momos are ready to serve. *********************************************** #momos #spinachmomos #sikkimfood #vegmomos #momo #foodphotography #mumbaifoodbloggers #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #uzmaseasyrecipes

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? Sabudana khichdi ? Sabudana or sago khichdi is the easy and healthy breakfast recipe prepared with sabudana or sago along with roasted and ground peanuts, and potatoes. This recipe is mostly prepared during a festive occasion or during fasting in Navratri or Mahashivratri. This easy and delicious recipe is completely vegan and also the gluten-free recipe. Sabudana khichdi is mostly consumed in Nothern and Western Indian states – Maharashtra, Gujarat, Rajasthan and also Uttar Pradesh. Sabudana khichdi is usually flavoured with roasted peanuts, lots of cumin in tempering, chillies and curry leaves. If ur not eating in fast u can also add some vegetables to make more healthy and yummy. Ingredients– 1 cup sabudana / sago 11/2 cup water 2 tbsp ghee / vegetable oil 1 tsp cumin seeds 1/2 cup broken raw peanut 3 green chilli slit ½ boiled potato chopped ( optional ) 1 tsp lemon juice 2 tbsp coriander leaves finely chopped Rock salt/sendha namak to taste Method– In a large bowl take 1 cup sabudana and soak with 1 1/2_2 cups water for 3 hours. Roast the peanuts on medium heat, until they r lightly brown. let it cool down and then grind to coarse powder. Heat 2 tbsp ghee in a kadai. Add jeera, after seeds crack add slit green chilli, and boiled and chopped potato. saute for 2 minutes. Add peanut powder and roast for few seconds. Now add soaked sabudana and stir fry for 3_4 minutes. Add salt and combine well making sure not to mash the sabudana. cover and simmer for 3 minutes or until sabudana gets cooked well. sabudana has cooked completely indicated by the pearls turning translucent. Add coriander leaves and lemon juice. mix well. Serve hot. #sabudanakhichdi #khichdi #sagorecipes #uzmaseasyrecipes #vratkakhana #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

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? Veg Fried Momos ? Ingredients: *For making Stuffing: 1 1/2 cup Grated Cabbage,1/4 cup Finely chopped Onion,1 tsp Shredded Ginger, 1/4 tsp Black pepper 1/2 tsp Finely chopped Green chilies, Finely chopped fresh coriander leaves, Salt to taste, 1 tsp Ghee/oil *For Coating: 1 cup Maida, Salt to taste, 1 tsp Oil, 1/4 cup Water Method *For making Stuffing: In a bowl take cabbage, add onion, add little salt and mix well. Rest the veggies for about 30 minutes. Resting lets veggies to release all the moisture.Take a strainer lined with clean cloth. Put the strain on a pot. Transfer all the veggies on the cloth. Squeeze as much water as possible from veggies. Take out veggies into another bowl and separate them. Add ginger, black pepper, green chilies, coriander leaves and salt. Add salt carefully as we already have added salt to veggies. Add Ghee/oil and mix well. Stuffing is ready. *For Coating: In a dish take maida. Add salt to taste and oil. Mix well to incorporate oil well in flour. Add a little water at a time and knead soft dough. Transfer the dough into a bowl. Cover and rest it for about 30 minutes. *For Making Momos: Divide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick. Add the stuffing at the centre of the puri and lift both the edges. Pinch one end. Fold the edge and pinch to the other side. Put the ready momos into a dish. You can steam in Microwave or in a Momo steamer. But I used my kadhai for that. Put 2 glass of water in the kadhai and let it boil. Then put steal channa through which steam can pass. Put Momos on the steal channa and cover . Steam cook for 8-10 minutes on medium flame. After 10 minutes delicious, spicy hot Momos are ready to serve. For fried Momos *After steaming leave to cool and deep fry in hot oil till brown and crisp and serve with spicy mono chutney and chili sauce.* For spicy momo chutney– Tomatoes - 2 chopped Dry Red Chilies - 4 to 5 Garlic - 4 cloves Salt to taste Sugar - 1 tsp(optional) Mustard oil - 1 tsp Water - 1 cup Instructions Take tomatoes, dry red chilli and water in a sauce pan and cook till tomatoes get mushy. Cool it down and take it in a blender. Add all other ingredients except oil and make it into a fine puree. Add mustard oil. Serve with momos #momo #friedmomo #momos #chutney #snackd #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #uzmaseasyrecipes #tibetianfood #nepalifood

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❤️ Beetroot Upma ❤️ Ingredients– White rava - 1 cup Beetroot juice - 1/2 cup [grate, grind to fine paste and extract the beetroot juice] Onion - 1 [finely chopped] 2 tbsp green peas 2 tbsp sweet corn 2 tbsp capsicum ( finely chopped) 2 tbsp carrot ( finely chopped) Green chilli - 1 Curry leaves– 1 string 2 tbsp Coriander leaves [finely chopped] Mustard seeds - 1 tbsp Bengal gram - 1 tbsp Urad dal - ½ tbsp Salt to taste Oil - 2 tbsp Method_ Dry roast rava Heat oil in a pan then add mustard seeds. Once it’s spluttered add chopped onion, carrot, peas, sweet corn n capsicum sauté till light brown colour then add green chilli and curry leaves and sauté gently. Add 1/2 cup of beetroot juice and salt. When boils add roasted rawa slowly and stir simultaneously so that there will be no lumps. Add some more Beetroot juice if required. Mix well and cook for 2 minutes cut off heat. Add lemon juice. Then cover it for 5 minutes. Sprinkle chopped coriander leaves serve hot. #upma #beetrootupma #breakfast #healthy #foodstyling #foodphotography #flowerphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #uzmaseasyrecipes

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