Watermelon and Cucumber juice

A refreshing summer cooler to beat the heat!

Ingredients

• Deseeded watermelon pieces: 1 cup
• Peeled cucumber pieces: 1/2 cup
• Mint (pudina) leaves: 5–6
• Sugar: 1 tsp, or to taste
• Salt: 1/2 tsp
• Black salt (kala namak or saindhav): 1/2 tsp
• Black pepper powder: 1/4 tsp
• Ice: 2–3 cubes (optional)

Method

1. Put all the ingredients except the ice cubes in a mixer and blend coarsely.
2. Serve this energising drink with ice cubes on hot summer days.

Chocolate marble cake in cooker

Try this easy, delicious eggless chocolate marble cake made in a pressure cooker.

Here is one more design for this cake!

Ingredients

• Fine suji: 1 cup
• All-purpose flour (maida): 1 cup
• Sugar: 3/4 cup
• Plain yogurt (dahi): 3 tbsp
• Milk: 1 cup (or as needed for consistency)
• Chocolate powder: 2 tsp
• Baking powder: 1 tsp
• Baking soda: 1/2 tsp
• Desi ghee: 4 tbsp
• Vanilla essence: 1 tsp

Method

1. Blend the sugar, yogurt and milk in a mixer until smooth. Transfer to a large bowl.
2. Slowly add the suji and maida. Add the desi ghee and vanilla essence. Add warm milk if needed to make a smooth batter. Add the baking powder and baking soda and mix well.
3. Transfer half of the batter to another bowl, add the chocolate powder and mix well.
4. Preheat the pressure cooker with the stand at the bottom.
5. Grease the tin with oil or desi ghee and dust it with some maida.
6. Pour in a layer of the plain batter, then a layer of the chocolate batter on top.
7. Keep alternating until both batters are used up. Fill the tin only up to three-quarters.
8. Place the tin in the preheated cooker and close the lid without the whistle.
9. The cake will be ready in 35 to 45 minutes.
10. Cut and enjoy.

You can also bake this cake in the oven at 180°C for 35 minutes.

Mango Cake

A very simple mango cake, baked on the stove, that tastes wonderful!

Ingredients

• Fine suji: 1 cup
• Mango pulp: 1 cup (2 large mangoes) or tinned mango pulp
• Plain yogurt: 3 tbsp
• Milk: 1/2 cup (or as needed for consistency)
• Sugar: 1/4 cup
• Tutti frutti: 4 tsp (or seedless raisins)
• Elaichi (green cardamom) powder: 1/2 tsp
• Baking powder: 1 tsp
• Baking soda: 1/2 tsp
• Desi ghee: 4 tsp
• A pinch of salt

Method

1. Grind the sugar in a mixer jar, then add the mango pulp (fresh or frozen), yogurt, baking powder and baking soda, and blend to a smooth paste.
2. Transfer the mixture to a large bowl. Add the suji and fold it in well. Add the melted desi ghee and salt.
3. Add milk as needed; 1/2 cup should be enough. The consistency should be like idli batter.
4. Add the tutti frutti or seedless raisins.
5. Add the cardamom powder and mix well.
6. Grease a non-stick pan with ghee. Pour in the batter and spread it evenly. Add a few drops of ghee on top so the cake won't stick when you flip it.
7. Place the pan on a hot tawa (griddle), cover with a lid and cook on low heat.
8. Check the cake with a knife or toothpick after 10–15 minutes. You should smell its sweet aroma by now, and the cake should be golden brown underneath. Flip it in the pan.
9. Turn off the heat after 2 minutes, as the tawa is already hot. Leave it for a few minutes until the other side is golden brown too.

Decorate with some mango pieces, cut into pieces and enjoy! You can also bake this cake in the oven at 180°C for 35 minutes, or in a pressure cooker.