Sharing a very healthy quinoa recipe for weight loss. Quinoa is a gluten free grain which is a rich source of high quality protein, fibers, vitamins and minerals. If you are following a weight loss diet or want to eat a healthy wholesome meal, then you can certainly include this quinoa in your diet. So let’s check out how to make this incredibly healthy salad recipe.

Here I am using NeuHerbs Raw, unroasted, white quinoa which is 100% natural. It comes in a zip lock bag, making it convenient to store the left over quantity. I ordered this one on Amazon. You can also buy it here .

You must be wondering how quinoa will help in weight loss. The combination of fiber and protein in quinoa keeps you full for longer period of time and you feel satisfied whole day, thus helping in weight loss. Quinoa also adds a boost to your everyday nutrition and gives a healthy start to your day.)

Check out another healthy quinoa recipe: Quinoa Uttapam for weight loss


Here is the video recipe for easy reference:
Below is the detailed written recipe as well:
INGREDIENTS Quinoa - 1 cup Soaked Urad Dal - 1/2 cup Black Cardamom, Green Cardamom - 1 pcs each Bay Leaf, Cinnamon - 1 pcs Chopped Vegetables - 1 cup (Carrot, Broccoli, Onion, Capsicum, Tomato) Sunflower seeds, Pumpkin Seeds - 1 tsp each Nuts like almonds, walnuts, berries Salt, Black pepper - As per taste Fresh herbs like mint, coriander, Parsley etc

Method:

Preparation of quinoa:

1. The most important step to use quinoa is washing the quinoa. One needs to wash the quinoa by rubbing it nicely with your palms. Quinoa has a natural coating called saponin which can make cooked quinoa taste little bitter or soapy. Rinsing well before cooking reduces the saponin.

2. After washing 2-3 times, drain the water and then soak the quinoa in fresh water for at least 30 minutes.

3. Post soaking, add the soaked quinoa and water to a pan and boil it first. Actually it is cooked just like rice. Cook the quinoa at a low flame until all the water has absorbed. This will take around 10 to 15 minutes depending upon the quantity of quinoa. Once the quinoa becomes fluffy, remove the pan from heat and cover with a lid for five minutes. And our quinoa is ready to use in your favorite recipes.

Cooking Urad Dal:

 I am using soaked urad dal. I had soaked it for 30 minutes. We need to cook the dal in excess water in a open pan. Ensure not to cook the dal completely. It should not turn mushy. We need to cook it till it is firm and holds shape. Once dal is cooker, drain out the excess water and shed off the water as much as possible. Spread the dal on a cloth so that it becomes little dry. 

Assembling the salad:

Now its time to assemble our salad. In a bowl, combine cooked quinoa, urad dal. Adding dal will make our salad every more full and satisfying. Instead of dal, you can even add boiled chickpeas, beans. Here goes all the veggies and nuts. When you mix quinoa with colourful veggies and crunchy seeds or nuts, then it enhances the richness and freshness of this healthy quinoa salad. So feel free to load your salad with these. Finally squeeze in fresh lemon juice, salt, black pepper as per taste. And our super healthy, very nutritious, satisfying Quinoa salad is ready to serve. This salad tastes incredible and I am sure this will become your new favourite salad.    


 

Jaggery rice or gud ke meethe chawal is a very quick and healthy rice based recipe which can be served as a snack, dessert or even as a meal for toddlers and kids. Kids relish this rice as these are soft and easily digestible too. Carrot has been added in the traditional jaggery rice or gud ke chawal to enhance the nutritional value of the dish. So do try it out.


Here is the video recipe for easy reference: 

Below is the detailed recipe as well:

Ingredients: Rice - 1/2 cup Jaggery - 1/4 cup Grated Carrot - 1/2 cup Desi Ghee - 1 tsp

Method:
1. Soak rice for half hour.
2. Heat desi ghee in a pressure cooker, saute soaked rice for 1-2 min. Add in jaggery pieces along with grated carrot. Saute for another 2-3 min.
3. Add 1.5 cups of water and let it boil. Then pressure cook the rice until 1-2 whistles. Keep at lowest flame for 5 min and switch off the flame.
4. Add in cardamom powder and serve immediately.

Notes:
1. One can add chopped nuts, when serving to kids.
2. This recipe can be given to 10 month old baby. Just ensure not to be chopped nuts but nuts powder can be added after checking nuts allergy to baby.

Also check out:

 

                           

Vegetable Rava upma/ suji upma is a very nutritious, healthy and palatable baby food. Suji upma is actually very simple to prepare. You just need roasted semolina ready and few vegetables cut of your babies choice and you are good to go. Suji upma can be comfortably given to babies of 6 months of age, keeping in mind that that both vegetables and semolina needs to be introduced first before giving complex food. Suji upma can be made using plain suji also without vegetables if you are not confident that your baby will be able to chew it. 


Here is the video recipe for ready reference:

Below is the written recipe as well:

INGREDIENTS 
Roasted Suji (Semolina) - 1.5 tbsps 
Peas, chopped beans, onions, shredded carrot - 1/4 cup 
Mustard Seeds - 1/8 tsp 
Desi ghee/ Oil - 1 tsp

Method:
1. Heat 1 tsp desi ghee. Splutter mustard seeds and add 1 cup water for boiling.
2. Add in all vegetables and cook for 5 min until soft and tender. 
3. Add in 1 tbsp of roasted semolina and cook till it absorbs water. 
4. Add nuts powder, only after checking if the baby or toddler is not allergic to nuts. 

 




 


Eggless Banana Cake banana cake is a moist cake with amazing crumb topping. . You can make this yummy banana crumb cake at home with or without an oven. It is really simple and quick. Kids specially love it. Banana crumb cake is a perfect tea cake but can be consumed for breakfast as well as it is quite filling and scrumptious. Do try it out today 
Banana crumb cake

Eggless Banana cake


Here is the video recipe for easy reference: 

Below is the detailed written recipe as well: 

Ingredients:
For Crumb:
Whole Wheat Flour - 1/2 cup (60 gms)
Brown Sugar - 1/3 cup (60 gms)
Cinnamon powder -1/4 tsp
Cold Cubed Butter - 3 tbsp

For Cake
Whole wheat Flour - 1.5 cups (200 gms)
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Milk - 1/2 cup (125 ml) + Vinegar 1 tsp
Brown Sugar - 1/2 cup (100 gms)
Oil - 1/3 cup (80 ml)
Vanilla Essence - 1 tsp
Sliced Almonds for garnishing

Method:
1. Crumb making - Mix all ingredients with fork or hand to prepare crumb. Refrigerate it till batter is being prepared.
2. Buttermilk preparations - In 1/2 cup milk add in vinegar. Mix and keep it aside for 5 min. 
3. Cake Batter - Sieve flour, baking powder, baking soda, salt. Mash bananas, add in sugar along with oil and vanilla essence. Mix all the wet ingredients well. Combine dry and wet ingredients. Gradually add in butter milk and prepare a smooth lump free batter. 
4. Transfer half the batter in baking dish. Spread crumb layer. and then spread other half of batter followed by crumb layer to give layering. Layering is completely optional. 
5. Garnish the top of batter with sliced almonds. Bake the cake till toothpick comes out clean. Various baking options are:
  • Airfryer at 180 degrees for 30 min + 5 min with foil to avoid over browning of crumb layer. 
  • Oven at 180 degrees for 35 min
  • Convection oven at 180 degrees for 30-35 min 
6. One baked cool down the cake completely and cut into pieces. Store the cake in an air tight container. 






Sharing a healthy snack recipe, Veg Pizza McPuff recipe made using atta.
McDonald style recipe in hindi



Check out the video recipe below:

INGREDIENTS Whole Wheat Flour (Atta) - 1 cup Semolina (Suji) - 1/2 cup Salt - As per taste Baking Powder - a pinch Chopped Garlic - 1 tsp Chopped Onion, Capsicum, Carrots - 1/2 cup Peas and Corns - 1.2 cup each Black Pepper, Oregano - As per taste Oil - 2-3 tbsp Cheese - 1/4 - 1/2 cup



Sharing a simple, easy recipe of vegetable pulao. Masala pulao is a complete meal which can be prepared in pressure cooker/ kadai but today I have made crispy kurkure pulao recipe in airfryer. Rice can be perfectly cooked in airfryer as well. 



Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Ingredients:

Rice - 1 cup
Diced vegetables - 1/2 cup each
(Carrots, onion, cauliflower etc)
Peas - 1 cup
Salt, Red chili powder, turmeric powder - As per taste
Chana masala/ Garam Masala - 1 tsp
Oil - 2 tsp

Method:
1. Soak 1 cup rice in 1.5 cups water. Transfer the soaked rice in a dish, add moe water along with 1 tsp oil. Preheat airfryer at 200 degrees for 5 min, Cook rice in airfryer at 200 degrees for 15 min. Ensure rice are not fully cooked. Once done, cover the rice pan with plate for 5 min.
2. Add salt and 1 tsp oil in vegetables except peas. Transfer it to airfryer basket and cook at 200 degrees for 5 min,
3. In cooked rice, add in cooked vegetables, peas, along with all spices. Mix well. Add little water if required.
4. Lastly airfryer vegetable rice at 200 degrees for 5 min. Steaming hot vegetable rice are ready to serve.

Buy airfryer at best prices - https://amzn.to/2Xf3yDf
Sharing a high protein, healthy breakfast recipe - Moong Dal Idli recipe. Moong dal idli is made without rice and prepares instantly. I have given an innovative healthy twist to usual idli recipe by adding sprouts in it to make the idlis more healthy and useful for weight loss. 



Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Ingredients:
Moong Yellow Dal - 1 cup
Dal Sprouts - 1 cup
Chopped Onion - 1 cup
Chopped Ginger - 1/2 tsp
Curd - 1 tsp
Salt as per taste
Mustard Seeds (Rai)- 1 tsp
Curry Leaves - a few
Oil - 1 tsp
Eno - 1 pack
Method:
1. Soak yellow moong dal for 1 hour. Remove excess water. Grind soaked dal into coarse paste in mixer grinder.
2. In the dal paste, add in chopped onions, ginger, sprouts, salt and mix well.
3. Prepare idli tempering. Splutter mustard seeds in hot oil and add in curry leaves.
4. Add the tempering into the dal batter and mix well. Add in eno and mix lightly.
5. Fill the greased idli moulds with the dal batter and steam for 15-20 min in steamer.
6. once cooked completely, cool down the idlis and serve with green chutney.



Hello friends, sharing another healthy cake recipe - Eggless Mango Cake. No Egg, No Maida, No atta No butter. We will not be using any of these but the outcome is super moist, soft and spongy mango cake. Summers are incomplete without mango so it is must to use mangoes for baking as well. This eggless mango semolina cake is perfect for tea time. So try baking it today as it is really quick and easy. Grab all the ingredients and get going :)




Eggless Mango Cake Recipe in Hindi - एगलेस मैंगो केक बनाने की विधि. एगलेस मैंगो केक बहुत ही स्वादिष्ट और लाजवाब केक है - Eggless Suji Mango Cake recipe in Hindi

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Ingredients:
Mango Puree - 1 cup (220 gms) 
Semolina (Suji) - 1 cup (180 gms) 
Sugar - 1/2 cup (100gms) 
Oil - 1/4 cup (60ml) 
Curd - 1 tbsp 
Baking Powder - 1 tsp 
Baking Soda - 1/2 tsp 
Milk - 1 tbsp (add if batter is too thick)
Chopped nuts and seeds for garnishing (optional) 

Method:
1. In a bowl, add in all the ingredients except baking powder and soda. Mix well and let the batter rest for 20 min.
2. In the batter add in baking powder and soda, give a gentle mix. If the batter is too thick, then add 1 tbsp milk.
3. Transfer the prepared batter in greased baking dish. I have used 6"x6" square dish and lined with parchment paper.
4. Sprinkle sliced almonds along with other nuts on top of batter.
5.  Baking options:
- Airfryer at 160 degrees for 18-20 min
- Preheat cooker with 1 cup salt for 15-20 min on medium to high flame. Bake in cooker for 35-40 min
- Oven at 180 degrees for 30-35 min
Once ready check with tooth prick stick. If it comes out clean, then cake is ready to serve. 
6. Cool down the cake completely and cut into slices. The cake will be super soft and moist from inside and crisp from outside. Enjoy!!!





Hello friends, chana masala or chole masala recipe is a authentic Punjabi dish made of chickpeas in gravy. Best served with bhatura or naan, chole batura is popular in North India. I like my chana masala to have a spicy and sour flavour (chatpata khatta masala) which is best achieved by adding homemade chana masala powder. 

Though readymade chana masala powder is very easily available in market by various brands like MDH etc...but freshly done homemade chana powder gives a distinct flavour to the gravy. I am sharing both the recipes of the gravy as well as the masala. Do check it out



Here is the video recipe for easy reference:


Ingredients of Chana Masala Gravy: 

White Chana (Chickpea) - 2 cup 
Chopped Onion - 1 cup 
Chopped Tomato - 1.5 cup 
Chopped Ginger Garlic - 2 tsp 
Cumin (Zeera) - 1 tsp 
Salt - As per taste 
Red Chili powder, Turmeric Powder - 1 tsp each 
Chana Masala Powder - 2 tbsp 
Cooking soda - a pinch
Cooking Oil -2 tsp

Method:
1. Soak chana for sufficient water for 2-3 hours. Once soaked, coat with soda and boil chana with 1 tsp oil and salt.
2. For gravy masala, heat oil and saute zeera, ginger garlic, onions. Add in chana masala and cook for 15-20 on low flame by adding little water in masala.
3. Add all spices and cook again for few minutes. Add in tomato and continue cooking till masala leaves the sides of the kadai.
4. Add the prepared masala in cooked chana. Mix well and cook for 5 more minutes.
5. Serve with bhatura or naan. 

Homemade Chana Masala Powder




Ingredients of Chana Masala Powder:

Chana Dal (Bengal Gram) - 3/4 cup 
Anardana (Dry Pomegranate Seeds) - 2 tbsp 
Javitri (Mace) - 3 pcs
 Laung (Clove) - 1 tsp 
Moti Elaichi (Black Cardamom) - 6-7 pcs 
Chhote Elaichi (Green Caramom) - 10-12 pcs 
Phool (Star Anise) - 2 pcs 
Zeera (Cumin Seeds) - 2 tbsp 
Dhaniya (Coriander Seeds) - 2 tbsp 
Amchur (Dry Mango Powder) - 2 tsp 
Ajwain (Carom Seeds) - 2 tsp 
Pudina (Dried Mint) - 1 tsp 
Kali Mirch (Black Pepper) - 1 tsp 
Hing (Asfoetida) - 1/2 tsp 
Kala Namak (Rock Salt) - 3 tsp 
Dried Ginger Powder - 1 tsp, 
Kasturi Methi (Dried Fenugreek)- 3 tsp

Method:
1. Dry roast chana dal and anardana till crisp. Cool down completely.
2. Grind all the ingredients in a mixer grinder jar to form powder. 
 





दाल चावल से बनाये बहुत सॉफ्ट और स्पंजी ढोकला। Dal Dhokla Recipe | Khaman Dhokla | Super Soft Dhokla

Sharing another healthy breakfast recipe, Dal dhokla. Unlike besan dhokla, dal dhokla is made of rice and dal, prepared by fermentation process so called Khaman dhokla as well. Dal dhokla turns out very soft and spongy.



Sharing video recipe for easy reference:

Detailed recipe is given below:

Ingredients:

Rice - 1 cup
Chana Dal (Bengal Gram) - 1/2 cup
Moong Yellow Dal - 1/4 cup
Dhuli Urad Dal (Washed Black Gram) - 1/4 cup
Poha (Beaten Rice)- 1/2 cup
Curd - 1/2 cup
Chopped Ginger - 1/2 tsp
Salt, Turmeric Powder - 1 tsp each
Sugar - 1 tbsp

For Tempering
Mustard Seeds (Rai), Cumin seeds (Zeera) - 1 tsp
Green chili, Curry Leaves - a few
Oil - 2 tbsp, Shredded Coconut for garnishing

Method:
1. Soak rice and all dals for 4 hours.
2. Transfer contents in mixer grinder jar. Add soaked poha. Grind to form batter. The consistency of batter should neither be too thin nor be too thick. Also it should be a coarse batter.
3. Keep the batter for fermentation for overnight or 8 hours.
4. Once fermented, mix well and add in all salt, turmeric powder, ginger and sugar. Add in eno and mix lightly.
5. Transfer the batter in greased mould and steam for 20-25 min.
6. Prepare tempering. Heat oil and splutter mustard seeds, cumin seeds, green chili and curry leaves. Add in sesame seeds.
7. Spread tempering on dhokla, garnish with grated coconut and cut into pcs. Serve with green chutney or coconut chutney.

Check out our other healthy and easy recipes:
Stuffed idli without idli mould - https://youtu.be/eNAuNDXOpto
Eggless whole wheat coconut cake - https://youtu.be/6ZYY0VJHtR0
Crispy Moong Dal Toast - https://youtu.be/xgrefit2e_A




Sharing a healthy breakfast recipe which is prepared and served in interesting way- Instant Stuffed Idli . One can prepare these without any mould. 





Sharing video recipe for easy reference:


Detailed recipe is given below:

Ingredients:
Semolina (Suji) - 2 cups Curd - 1 cup Salt - As per taste
Eno - 2 packs Boiled Potato - 5 pcs Mustard Seeds (Rai) - 1 + 1 tsp Cumin Seeds (Zeera) - 1 + 1 tsp Turmeric Powder, Red chili powder - As per taste Garam Masala - 1/2 tsp Dry Mango Powder (amchur) - 1.5 tsp Chaat Masala - 1/2 tsp Curry Leaves - a few Oil -2 tbsp

Method:
1. Prepare idli batter by mixing semolina, curd and 1 cup water along with salt. Keep it aside for 15 min for resting.
2. Potato Stuffing - Heat oil in a kadai, splutter mustard seeds, cumin seeds. Add boiled and mashed potato. Add in all masalas and cook for 5 min. Add in curry leaves and mix well. Allow the mixture ot cool down completely. Divide the potato material into parts and prepare long cylindrical rolls. Keep the rolls in fridge for 10 min.
3. The consistency of the idli batter should have medium consistency neither too thick nor too soft. Lastly add eno and mix immediately. 
5. Add the batter in greased glasses. Fill half of glass with batter, place potato rolls in center and fill the glass with batter. Likewise prepare all the glasses. 
6. Steam stuffed idlis for 15 min till cooked properly. Cool down the glassed completely and unmold it. 
7. For tempering, heat 1 tbsp of mustard oil and saute mustard seeds, along with red chili powder. Add curry leaves. Add in cylindrical idli rolls in tempering and coat it completly.
8. Cut slices of cylindrical rolls and serve immediately with coconut chutney or green chutney.





Today I am sharing 5 easy and quick paratha recipes which can be prepared for breakfast, lunch or dinner. 5 तरह के मसाला पराठे बनाये जब सब्जी खाने या बनाने का मन न हो 5 Masala paratha recipes: Nimbu paratha, Aam Achar paratha, Garlic or lehsun paratha, Bhaji paratha , Ajwain paratha



Nimbu Paratha

Ingredients:
Lemon Pickle (Nimbu Achar) - 1 tbsp
Desi Ghee - 1 tbsp

Method:
  1. Cut lemon pickle into small pieces.
  2. Take a ball sized dough. Roll with a roller pin. Apply oil/ghee. Dust little dry flour.
  3. Spread lemon pickle along with masala on roti. Fan fold the paratha and roll it again to form layers. Flatten a bit and then roll it again with light hand. 
  4. Cook paratha on tawa on medium flame. Apply ghee or oil. Flip and cook on both sides until crispy. 
  5. Once paratha gets golden brown colour and edges turn crisp, remove from tawa and serve hot with plain curd. 


Aam Achar Paratha



Ingredients:
Mango Pickle (Aam ka Achar) - 1 tbsp
Desi Ghee - 1 tbsp

Method:
  1. Cut mango pickle into small pieces.
  2. Take a ball sized dough. Roll with a roller pin. Apply oil/ghee. Dust little dry flour.
  3. Spread pickle along with masala on roti. Fan fold the paratha and roll it again to form layers. Flatten a bit and then roll it again with light hand. 
  4. Cook paratha on tawa on medium flame. Apply ghee or oil. Flip and cook on both sides until crispy. 
  5. Once paratha gets golden brown colour and edges turn crisp, remove from tawa and serve hot with plain curd. 



Garlic Paratha (Lahsun Paratha) 



Ingredients:
Garlic Chopped - 1 tbsp
Coriander Chopped - 1/4 cup 
Black Sesame Seeds (Kale Til) - 1 tsp 
Salt - as per taste
Desi Ghee - 1 tbsp

Method:
  1. Mix garlic, coriander, salt. 
  2. Take a ball sized dough. Roll with a roller pin. Apply oil/ghee. Dust little dry flour.
  3. Spread garlic mixture on roti. Fan fold the paratha and roll it again to form layers. Top with more coriander and paste sesame seeds. 
  4. Flatten a bit and then roll it again with light hand. 
  5. Cook paratha on tawa on medium flame. Apply ghee or oil. Flip and cook on both sides until crispy. 
  6. Once paratha gets golden brown colour and edges turn crisp, remove from tawa and serve hot with plain curd. 






Bhaji Paratha - Pav bhaji paratha



Ingredients:
Pav Bhaji masala - 1 tbsp
Salt - 1 tsp
Desi Ghee - 1 tbsp

Method:
  1. Take a ball sized dough. Roll with a roller pin. Apply oil/ghee. Dust little dry flour.
  2. Spread masala along with some salt. Fan fold the paratha and roll it again to form layers. Flatten a bit and then roll it again with light hand. 
  3. Cook paratha on tawa on medium flame. Apply ghee or oil. Flip and cook on both sides until crispy. 
  4. Once paratha gets golden brown colour and edges turn crisp, remove from tawa and serve hot with plain curd. 


Ajwain Paratha 



Ingredients:
Carom Seeds (ajwain) - 1 tsp 
Salt, Red Chilli powder - As per taste
Desi Ghee - 1 tbsp

Method:
  1. Take a ball sized dough. Roll with a roller pin. Apply oil/ghee. Dust little dry flour.
  2. Spread ajwain, red chili, salt on roti. Fan fold the paratha and roll it again to form layers. Flatten a bit and then roll it again with light hand. 
  3. Cook paratha on tawa on medium flame. Apply ghee or oil. Flip and cook on both sides until crispy. 
  4. Once paratha gets golden brown colour and edges turn crisp, remove from tawa and serve hot with plain curd. 

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Check out more such recipes below:

https://youtu.be/IAiFuhFAde8 - Matar Paratha 
https://youtu.be/1OWLQT44pVc - Kush Kush paratha
https://youtu.be/0AfDFllsa0c - Broccoli paratha 




Sharing a moist and super soft eggless whole wheat coconut cake recipe. Bake coconut cake easily in cooker. Eggless Coconut Cake without Oven, No Maida, No Eggs. बहुत सॉफ्ट और स्पंजी नारियल का केक बनाये कुकर में , Cake In Lock-Down Without Cream, Butter, Egg, Oven





Here is the video recipe for easy reference: 


Below is the detailed written recipe as well: 

Ingredients:
Whole Wheat Flour (Atta) - 1 cup (125 gms)
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - A pinch
Coconut Grated (Fresh or Dessicated) - 1/2 cup 
Coconut Milk- 1/2 cup (at room temperature)
Coconut Oil - 1/4 cup (OR refined oil)
Curd - 1/2 cup
Powdered Brown Sugar - 1/2 cup 
Vanilla Essence - 1 tsp

Method:
1. In a bowl, take curd, oil and powdered brown sugar. Wisk together until well combined. Add in milk and vanilla essence and mix together. Sieve dry ingredients in same bowl - whole wheat flour, baking powder, soda, salt.
2. Combine dry ingredients with wet ingredients to prepare a smooth batter.
3. Add in grated or desiccated coconut. Mix well.
5. Grease a baking dish, line with parchment paper. Pour the batter and tap it for few times to level it up.
6. Baking options:
- Airfryer at 160 degrees for 20-25 min
- Preheat cooker with 1 cup salt for 15-20 min on medium to high flame. Bake in cooker for 35-40 min
- Oven at 160 degrees for 30-35 min
7. Cool down the cake completely.
8. Cut the cake in any desired shape.

Check out more whole wheat cake recipes below:
Whole Wheat Coffee Cake Without Oven
Eggless Ragi Chocolate Cake
Eggless Whole Wheat Jaggery Fruit Cake 
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