This carrot cake is incredibly so soft and very moist. It has a delicious cinnamon taste. The cake is so so yummy! Plus, this is eggless and butter-less carrot cake comes together easily and is wonderful for breakfast, afternoon snack, or dessert. My husband really liked it even my toddler too. We all love it.❤️ hope you guys also loved it, MUST TRY !!

Baking cake is one of my ultimate favorite things to do. I absolutely love every moment of making cake once in every 15 days, till today I have shared varieties of cake recipes into my blog.

This is EGGLESS cake recipe but i have tried with egg also, for the same ingredients I have added one egg and the recipe 7 method is still same. So those are eggetarians and wanna tried this recipe they can also try by adding 1 egg into it.

VIDEO RECIPE OF EGGLESS CARROT CAKE

You can try end number of banana breads also from my blog which is superhit in my kitchen always and into my readers kitchen also.

Banana Nut Chocolate Chip Bread

Banana Chocolate Cake with Walnuts

Banana Chai Cake

This cinnamon spiced carrot cake recipe is so easy to make and tastes so delicious and moist too!

My son loves cakes especially homemade ones, so i made it most of the time at home. Those who know me personally they know how i am enjoying while baking a cake or bread.

Baking is emotion for me😜😍, i really enjoy my time in my kitchen while baking.

HOW TO STORE YOUR CINNAMON CARROT CAKE

Once your cake is baked, I’m sure it won’t last long! Whenever I bake it for my family, everyone fights over the last slice.

Leave the cake unsliced, store in an air tight container and foil out the container. Without the slices, the cake has a much better chance of not drying out.

Let's start this easy and soft, moist carrot cake recipe with step by step photos method.

Total Time : 40 minutes

Prep time : 10 minutes
Baking Time : 25-30 minutes
Course : Breakfast
Cuisine : American
Serves : 3 to 4 serves
Author : Jolly Makkar
Makes 1 large loaf

Ingredients :

Maida / All Purpose Flour – 3/4 cup

Whole Wheat flour / Atta – 1/4 cup Grated carrot – 1/2 cup heaped Curd/Dahi – 3/4 cups Refined oil /Olive Oil– 1/4 cup Milk – 3 tbsp Granulated Sugar -1/2 cup Vanilla essence – 1/2 tsp Cinnamon powder – 2 pinch (optional) Baking powder – 1/2 tsp Baking Soda – 1/2 tsp Salt - A pinch Roughly Chopped walnuts for garnishing – handful

Preparation Method:

1. In a mixing bowl add curd, sugar. Mix well until sugar completely dissolves.

2. Add milk and olive oil. Again mix it by using hand blender or balloon whisk.

3. Wash, peeled and grate the carrots finely and keep it aside. // You can add 1 egg this time, if you want to add, I didn't added.

4. Now add grated carrots, mix well. Then add cinnamon powder, vanilla essence and give a quick stir by using balloon whisk.

DRY INGREDIENTS

5. Sieve maida, wheat flour, baking soda, baking powder with a pinch of with salt. Fold it gently with wet ingredients. Mix well (don't overmix it)

6. Preheat oven at 180 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter and maida. After pouring the batter in tin, tap the cake for 1 or 2 times, if there is bubbles in batter it will set, after tapping.

7. Bake the cake at the same temperature for 25-30mins or until the toothpick inserted at the center comes out clean. I want more crispy top, so i baked total 30 minutes otherwise the cake is baked on 27 minute.

8. Immediately take out the cake tin from oven, before demold. Allow it to cool for 1-2 hours, before slicing.

9. Slice it, cool completely and store in an airtight container.

important tips

* Baking time again differs from oven to oven, depends on the tin also… mine took around 27 mins flat for the cake to bake fully but what I would suggest is check after 22mins then proceed accordingly.

* The cake keeps well at room temperature for 2 days then refrigerate it. While serving may be you can just warm it up in oven and then serve it.

* I used homemade dahi, you can use market based dahi too.

* I wanted to add wheat flour so I added 1/4 cup, but you can skip it then add 1 cup maida fully also.

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HAPPY BAKING & ENJOYY 💜💜

This frozen yogurt bark with mango is the perfect refreshing snack. It’s so easy to whip up, healthy and packed with protein. You’ll want a batch in your freezer at all times.

This recipe is super simple to make – it’s the perfect recipe to involve your kids in.

Frozen Yogurt Bars Ingredients

plain yogurt – I personally like using full-fat yogurt for yogurt bars because it’s thicker and a bit more rich, but you can use regular plain yogurt... if that’s all you have and low-fat yogurt & for my vegans friends can use Greek yogurt.

Sugar or honey – I used sugar in it because my mangoes are not too sweet and if it’s not bough sweet you can use honey too. If you want to keep the recipe super low in sugar you can use plain yogurt without sweetening it, but I think it tastes really good with a little maple syrup.

Mango– you can use any fresh mango chunks you like, but I love the swirls in it, so I use purée for bars and purée to makes swirls inside the bars 😋😀 you can use any fruits of your choice.

Tutti frutti for garnish - you can use anything, it perfectly goes with dry fruits and great going with coconut flakes

One of my favorite recipes to use to cool off with are these frozen fruit bars. They are so simple to make, and they are better for you than most of the ice cream bars and other frozen treats that you will normally find at the store because they are made with fresh yogurt.

In my family, we all are big fan of ice cream, but as you all know, ice cream isn’t always the healthiest dessert option. That is why I decided to replicate some of the fresh ice cream bars into this.

You can use the same mango yogurt mixture into popsicles too, I made that way also but forget to click it.

Prep Time : 10 mins

Freezing Time : 4 hrs

Total Time : 4 hrs 10 mins

Course: Dessert

Cuisine: American, Fusion, Indian

Servings: 3

Author: Jolly Makkar

1 cup = 240ml; 1 tbsp=15ml;1 tsp = 5ml;

Ingredients:

Mango Puree – 1/2 cup

Homemade Curd/Yogurt – 1/2 cup

Sugar – 2 tbsp (according to sweetness of your mango)

Tutti frutti for garnish/crushed dry fruits – 2 to 3 tbsp

Instructions :

1. Peel the mango, chop the pulp and puree the same. I used one ripe mango. Set aside about 1/2 cup of the puree.

2. Line a cake pan or baking tray with parchment paper. I lined my cake tin with the parchment paper.

3. In a blender, add the puree, yogurt and sugar.

4. Blend it once or twice in the high mode or instead of blending you can use the hand whisk an combine them well. And make sure the sugar is dissolved.

5. Now pour this mix into the cake tin lined with parchment paper. Tap it nicely to the mix until it is evenly spread.

6. Take a 2 tbsp of mango puree, add on top of yogurt mango mixture and make a swirls on it.

7. Next, sprinkle the tutti frutti or your choice of crushed dry fruits on top and freeze it.

8. After 3-4 hours, take out from freezer and CUT them into your favorite shapes and freeze them again. Or You can store them into zip lock bag for longer time.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time THE LETTER "Y" so I choose my key ingredients YOGURT and make this easy and HEALTHY MANGO YOGURT BARS

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STAY HOME AND STAY SAFE
HAPPY SUMMERS & ENJOY 💗💗

How to make Indian Cucumber Salad recipe - This is one of the easiest salad ever, and takes just a few minutes to make. It is an simple vegetarian salad recipe, that is loaded with goodness of vegetables that are chopped, tossed up with few spices & dressed with lemon juice.

It’s also commonly known as Kachumber Salad, and is ready in just a few minutes and goes perfectly with all curries or as a dip with chips. It goes well with all lunch or dinner menus.

I didn’t want to post this easy Kachumber Salad recipe, because it’s such an easy and basic recipe. But I’ve often found that it’s the simplest recipe which are most popular, so I thought to myself, why not?

The ingredients you need for this indian cucumber salad are tomatoes, cucumber, onions, chopped coriander and few spices which are easily available in our kitchen.. You can add green chillies also but I avoid it because of my toddler.

So all you do is chop everything up finely, and then add some spices with freshly squeezed lemon juice ..toss..toss..toss! or You can serves them plain also without adding spices.

I am using this kachumber salad can also be made into a cooling vegetable raita by adding some yogurt with spices like salt, cumin powder, black salt and red chilli powder. Tossing it all up.

SERVE THIS CUCUMBER SALAD WITH

BAKED ITALIAN CHICKEN DRUMSTICKS
EASY POTATO CURRY
AWADHI STYLE CHICKEN CURRY
TANGDI KABAB
RESTAURANT STYLE DAL MAKHANI

Course : Appetizer, Salad
Cuisine : Indian
Prep Time : 5 minutes
Servings : 2

Ingredients :

Finely chopped tomato - 1 medium sized
Finely chopped onion - 1 medium sized
Finely chopped cucumber - 1 no
Cumin powder - 1 tsp
Red chilli powder - 1/2 tsp
Salt to taste
Chopped coriander leaves
Freshly squeezed lemon juice

Preparation Method :

1. Chop all the ingredients finely, add all spices, lemon juice and toss together. (check notes**)

2. Top with chopped coriander leaves.

Important Notes**

a. Once you chopped the veggies keep it aside don't add spices in it, before serving just add spices and juice, if we add earlier spices and juices in salad..sometimes it becomes bitter and soggy.

b. You can add any veggies of your choice ooty carrots, red carrots, red and yellow bell pepper,boiled chickpeas, boiled corn anything which you like the combination most.

Did you make this recipe?

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Happy Cooking & Enjoy ❤️❤️

Make this light and refreshing rooh afza lemon drink in just 5 minutes using fresh rose syrup or store brought rooh afza syrup. It’s vegan, gluten-free, nut-free, and soy-free.

This rose mojito with a refreshing flavors that can be made with simple rose syrup or rooh afza and you can make around the year.

This is non-alcoholic drink using with normal punch soda but you can make it alcoholic too by adding vodka in it it. This drink is purely vegan, gluten-free, soy-free, and nut-free, so make it without any hesitation this summer.

I have used soda in it by adding some fiziness into my drink, but this can be made in water too. It's a good drink for a house party or just a simple family get together, I like to be the perfect host!

I want to share one good news with all-------- I'm incredibly honored and excited to share that I am into List of Fabulous Food Bloggers in India presented by grabon

I want to thank everyone who followed my work and appreciate it. I am so thankful to the full team of GrabOn
 who give me this reward. 

As I loved sabja in my cold desserts and drinks too, so I used it in my this drink too. As we all know there are many health benefits of basil seeds include their ability to improve digestive health, aid in weight loss, regulating blood sugar, cooling the body, relieving stress, reducing inflammation and preventing certain infections. They are particularly used as an addition to beverages and desserts.

With the perfect summer ingredients such as mint leaves, lemon juice, rooh afza syrup, every one just loves to sip on this one during the part.

This refreshing drink has lots of ice too, which gives an instant relief from heat outside.

CHECK MORE REFRESHING SUMMER DRINKS FROM MY BLOG

ROSE WATERMELON DRINK

ROOH AFZA FLAVORED LASSI

WATERMELON, MINT AND LIME SLUSHIE

STRAWBERRY BANANA SMOOTHIE

MANGO MASALA LEMONADE

ROSE MANGO LASSI

SPARKLING ICED TEA

AAM PANNA (RAW MANGO DRINK)

CHECK OUT THE VIDEO RECIPE OF ROOH AFZA LEMON DRINK, PLEASE LIKE AND SUBSCRIBE MY CHANNEL

As Ramadan going on, this is perfect ramadan special drink. As summers already begin, you must give it a try!!

Course : Summer Drinks / Beverages
Cuisine : Indian
Prep Time : 5 minutes
Cook Time : 5 minutes
Total Time : 10 minutes
Servings : 4 short glasses enough for 2 persons
Author : Jolly Makkar

Ingredients:

Rooh Afza syrup - 5-6 tbsp.

Lemon Juice - 3 tbsp.

Chilled Soda/Sparkling Water - 150 ml (2 cups approx)

Crushed Mint leaves - 150 ml

Basil seeds/sabja seeds - 1 tbsp. (soaked in water for 30 minutes)

Ice cubes -10-12

lemon wedges for garnishing

Instructions :

1. In a pitcher/bowl combine roohafza, lemon juice, mint leaves and sparkling water.

2. Add ice cubes and soaked basil seeds.

3. On serving glasses, add some sabja seeds and pour in above made rooh afza lemonade.

4. Garnish with lemon wedges and fresh mint leaves. Serve chilled.

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STAY HEALTHY & STAY SAFE 💖💖

Photos and video updated on 15 April 2021

How to make thick Curd at home with step step photos recipe. Curd is an important accompaniment to Indian food and no meal is complete without Dahi/curd at our home whether we used as it is simple with meal or variation of lassi's or in the form of raita's too. Homemade curd or yogurt is pretty easy to make at home.

Curd or Dahi is a dairy product made by milk and sample of curd which curdling, we can make curd at home on a regular basis. We love to have homemade dahi as compared to market ones. The procedure is very simple, all you need to follow proper procedure and method and you can make thick curd at home.

I prepare homemade curd nearly everyday, not only it’s easy - it thick, rich in protein and taste's good too.

Summers are the best time to have curd (yogurt) just plain or sweetened or in kadhi, lassi, or a simple raita.

Yogurt based dishes are cooling and ideal for summers. I learn this process from my mom, she usually prepare homemade curd in this way only.

The best part of the curd is very easy and simple to make at home, it's inexpensive too. Some dishes like paratha's, thepla and khichdi seem incomplete with yogurt, if they are not served with dahi. With dahi, you can make end number of wonderful dishes like kadhi pakoda, raita, and lassi.

This is pure homemade style curd no preservatives included, I always prefer to prepare homemade curd as compare to buy it from market one.

Methi Thepla with dahi and aloo curry

You can make end number of recipes from curd like

vegetable raita

cardamom flavored Mango Lassi,

cucumber lassi and
Sweet Lassi.

Check out the video recipe of Make Dahi or Curd at home

Let's start to make this easy and quick recipe with simple step-by-step process with photos.

COURSE: Side dish

CUISINE: Indian

PREP TIME: 2 minutes

COOK TIME:10 minutes

RESTING TIME: 8 hours (overnight)

TOTAL TIME:12 minutes

AUTHOR: Jolly Makkar

Ingredients :

Full fat milk - 1 litre

Leftover sample of curd/yogurt/dahi - 1 tbsp(1 day or 2 day old)

utensils

pan to heat milk

hot pan

Preparation Method :

1. Keep the milk to boil, let the milk come to a boil, simmer for a minute or two and then close the burner.

2. Cool the milk at room temperature till it becomes warm, Immerse your finger and check.

3. I have used the different pan to make curd, add a teaspoon of curd (yogurt) culture to the milk and mix well.

Repeat the above same step for 2 times. So the milk and curd mixed well.

4. Your curd is all ready to set. Cover and keep at room temperature for 6-8 hours or till the curd is set. You could also keep it overnight also.

(this below pic for those who stays in a cold temperatures, then cover the bowl or pan in which the curd mixture is with a warm towel or warm blanket and keep it in a warm place in your kitchen. In Bangalore, the night temp. is always cold, I am preparing homemade curd in this process only.)

5. So now you have a nice well thick-creamy homemade curd. Keep it in a fridge to cool it.

6. Curd or dahi can be had plain or sweetened or can be made into a dessert, drink or any dish of your choice.

Dahi Jamane ka Sahi Tareeka Halwai Jaisa

Important Notes :

Do not add dahi in hot milk, if its very hot the milk gets coagulates and you might end up getting a grainy curd.
Using sour starter will yield a sour curd or dahi
If you stay in a cold place or have cold temperatures, then cover the bowl or pan in which the curd mixture is with a warm towel or warm blanket and keep it in a warm place in your kitchen.
In summers the curd will be set faster than in the winters. so keep an eye as we are in the peak of summers in India now…