Orange Cake (wholewheat and eggless)

Baking is on my mind these days. I have done a lot of baking in the last two months especially cakes. I bake almost every weekend and sometimes on weekdays too. My husband is a little moody when it comes to food. Though he doesn’t have a sweet tooth but sometimes out of nowhere he will say ‘kuch meetha khane ka mann kar raha hai’. 😂 And thankfully just like me, he is really fond of simple tea time cakes. And if you have been following my blog, you will notice that I prefer baking with wholewheat flour . And if you also love baking cakes with wholewheat flour than I would highly recommend you to bake this orange cake too. The best part of baking at home is that you can adjust each and every ingredient as per your own preference.

This orange cake is vegan, eggless and butter free yet very soft and moist. Its full of orange flavor and is very light as well. I refrigerate it after baking as it tastes best when cold and I would recommend you to do the same. There is no change in the texture of the cake even after refrigeration. This cake is also fuss free and can be made with ingredients easily available. No rushing to the supermarket before baking this cake provided you have oranges or orange juice available in your pantry. The recipe is very easy to follow so even beginners can bake it.

I bake this cake with tetra pack juices as well when oranges are not in season. They work equally well. Use orange essence instead of orange zest and you are good to go. Orange essence is just optional though. Orange zest itself gives a very good color to the cake but I still replaced 1 tbsp of flour with custard powder (purely optional).


1 Cup Wholewheat flour
1 Tbsp Custard powder (optional)
1/2 Tsp Baking powder
1/2 Tsp Baking soda
A pinch of salt
1/3 Cup Sugar (powder it in a mixer)
3/4 Cup to 1 cup fresh orange juice
Orange zest from 2 or 3 oranges
1/4 Cup oil


* Replace 1 tbsp of flour with 1 tbsp of vanilla custard powder (optional).

In a mixing bowl, take powdered sugar and oil. Mix it well (I used my hand blender, the same can be done in a mixer grinder). Add juice to it, blend. Add orange zest, give it a mix. Now add sifted flour, custard powder (see notes) , baking powder, baking soda and salt. Mix until the batter is well combined. Make sure not to over mix or else you get a dense cake. Pour the batter in a greased baking pan (I used a 6″ round tin) and bake in a pre heated oven at 180 degrees for 35 minutes or till the toothpick comes out clean.


* 1/3 cup sugar is perfectly fine for us. Increase a tablespoon or two if you wish to make the cake a little more sweet.

 I would love to hear from you. Please do share your feedback along with a picture if you try this recipe or any suggestions on my Facebook page PicUrFood.

Recipe adapted from VegRecipesOfIndia.


Indori Poha

After a long time.. Yes.. I hear these words a lot these days  😀 I was away, not only from blogging, but from social media as well. I received a lot messages from a lot of people asking if I am doing good. Thanks a lot to each and everyone for checking in on me. I am doing really good and everything is fine at my end. Its just that I took a break from blogging and once you take a break, getting back gets really difficult. Its late night and I am here, creating a new post with a hope that I will continue blogging from now on. More than blogging, I missed clicking pictures for my blog. Though I have not been creating new dishes in my kitchen these days but literally feel like clicking the regular food. And there was no better way to make a come back with this humble poha.

I am sure everyone loves poha and has a different way of making them. Poha is a very common breakfast at my place, hmmm, we have it atleast once or twice a week. I prepare this on weekdays basically and there is no specific recipe that I follow. I prepare poha as per the ingredients available. My mom makes poha which is loaded with veggies, without any tadka or masala and is basically sweet. My sister, my brother and everyone I know loves poha made by my mom. My husband is yet to try poha made by her and I am sure he will not like it as he doesn’t have a sweet tooth. So I never follow my moms recipe while making poha.

Coming back to this indori poha, I first heard about it from my friend cum neighbor. Her husband is from Indore and she makes poha the way her husband likes. Though she is not very good at making indori poha, she mentioned that the poha is sweet and is flavored with fennel seeds. My husband dislikes any savory items which has added sugar in it so I was hesitant to try it. I checked a few recipes online and prepared it a few days back for the first time. To my surprise, the poha turned out awesome. My husband loved it to the core. This khatta, meetha, teekha Indori poha is our favourite now. Give it a try and I am sure you will love it too. I made it today also and really thought of updating the recipe on my blog because it is that good. You need to garnish the poha before serving with raw onions and sev. Indori sev is also quite famous but I didn’t have it so used normal haldiram bhujia as topping.


2 cups Poha
1 Tsp Mustard seeds (raai)
1 Tsp Fennel Seeds (Saunf), slightly crushed
1/4 Tsp Jeera
3/4 Tsp Turmeric powder (Haldi)
1 Tsp Grated ginger
1 Big Onion, chopped
2 to 3 Green chilies, chopped
1/4 Cup Peas ( I used frozen peas but this is totally optional)
1 to 2 Tbsp Sugar
2 Tbsp lemon juice
2 Tbsp Oil
Salt to taste

For garnishing:
Chopped onions
Sev (I use Haldiram bhujia)
Coriander leaves


Wash the poha, drain all the water and keep aside till they are soft. We don’t want the poha to be mushy so be careful while washing it.

In a pan, heat oil. Add mustard seeds and Jeera. Let them crackcle. Add onions, green chillies, ginger. Mix, add salt, turmeric powder and fennel seeds (make sure to crush the fennels seeds a little before adding). Keep the flame low, let the onion turn soft. Now add sugar, mix and add lemon juice. Immediately, add soaked poha. Very gently mix everything together. Keep the flame low and cover the pan. Cook for 2 to 3 minutes. Switch off the flame. Done!!

Don’t forget to garnish with some chopped onions, coriander leaves and some sev before serving.

** You can’t skip using lemon juice, sugar and chilies in this recipe but can adjust it as per your taste **


I would love to hear from you. Please do share your feedback along with a picture or any suggestions on my Facebook page PicUrFood

Pyaaz ki kachori


Made these utterly delicious, crispy, flaky, full of flavors Pyaaz ki kachori last week and that too twice. I was not sure about about the taste before making these as I have never tasted pyaaz ki kachori 🙊 The 1st time I made this, I used ginger garlic paste and I was not quite impressed with the taste. I personally feel, the filling tastes more like a sabzi if made using ginger and garlic. So next time, made it without ginger and garlic paste and it came out really nice.

I did go through a few recipes online before making these, and also asked my mom about it. Her cooking style is a lot different from mine and her tips really helps me cook some good food. I followed one of her tips while making the kachoris too (sharing it below).
This stuffing is one of the most easiest one, which uses just a few ingredients and still tastes awesome. For making the dough, I have used ghee and trust me when I say it made the kachoris even more delicious, so please try not to skip using ghee. You can only use refined oil too if you don’t feel comfortable adding ghee or use half ghee and half oil. Also use warm water to knead. We don’t have to make a soft dough like the one we make for chapatis. The dough of the kachori needs to be a little stiff, so add water just enough to bring the dough together. This will give you really crispy outer part.


I also really like using some extra hing in the stuffing. It gives an awesome flavor, but reduce the quantity if you are not too comfortable using the mentioned quantity. I have used coriander seeds and saunf too but not as tadka. I crushed them slightly using mortar pestle and added it after sauteing the onions for a few seconds. This was my mom’s tip. Try doing it and you will know the difference. I am sharing two pictures below for you to get an idea on how thick to cut the onions and also a picture of the final stuffing. Please excuse the poor quality of the pictures as they were taken at night. I made them for breakfast the 2nd time and prepared the filling at night. Lets move to the recipe now.


For the dough:
2 cups Maida
Salt to taste
5 tbsp ghee or oil, I used 3 tbsp of ghee and 2 tbsp of rice bran oil
Warm water as needed to knead

For stuffing:
2 1/2 cups chopped onions
1/4 cup roasted besan (please roast besan carefully before preparing the stuffing, make sure its not burnt)
1 tsp jeera/Cumin seeds
1 tsp hing (use less if you don’t like strong hing flavor)
1 tsp red chilly powder (I used degi mirch)
1/2 tsp haldi
1 1/2 tsp amchoor powder
2 tsp saunf
2 tsp coriander seeds
Salt to taste
2 tbsp oil


Mix together maida, salt, ghee. Using warm water, bring together everything and form a hard stiff dough. Don’t knead the dough much at all, just bring them together. Cover with a wet cloth, let it sit and prepare the stuffing.

For the filling, chop the onions, a little thicker than usual. We don’t want finely chopped onions or even too thick. Heat oil in a wok, add jeera, let it crackle and add onions. Saute for a few seconds and add hing, crushed coriander seeds, crushed saunf, haldi and red chilly powder. Mix everything well. Keep the flame low. After a few minutes of sauteing, you will be able to smell the aroma of the stuffing. Add amchoor and salt at this point. Mix well and cook for 2 minutes. Add garam masala along with roasted besan. Mix everything really well and cook it for another 2 minutes. The filling is ready. Let the ixture cool a little before making the kachoris.

Now divide the dough into 12 equal portions and the stuffing too. Roll the divided dough into smooth balls and flatten it between your plam. Take one ball at a time, using rolling pin, flatten the balls into a circle, just as a size of a poori. Put one portion of the stuffing in the center, apply little water in the edges, bring the edges together and seal really nicely by pressing them. Now using your fingers, press the kachoris lightly in order to flatten them a little. Prepare all the kachoris similarly and keep them covered with wet cloth. Now heat oil in a wok, make sure the is neither too hot nor cold. If the oil is too hot, the kachoris will get cooked from outside but inside will remain uncooked. And if the oil is not hot enough, the kachoris will soak a lot of oil. The oil should be medium heated, and kachoris needs be cooked in low or medium flame in order to make it crispy. I prepared all the kachoris in low flame. Fry all the kachoris and serve with chutney of your choice.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you 🙂



Dhoklas reminds me of one Gujrati family in my hometown, our neighbors (they have moved to a different city now). My mom shared a very good relation with them, I had dhoklas at their place for the 1st time when I was a kid. Since we stayed in the same building, exchanging  these things were quite normal. Not much, but I used to have a piece or two.  Their dhoklas used to be amazing and I remember I could easily differentiate between the store bought ones and homemade dhoklas. That is why I don’t mind making them at home and relish it as they are really quick and tastes delicious plus they are healthier too. Dhoklas also reminds me of the movie 3 idiots dialog :mrgreen: tum gujrati kitne cute hote ho par tumlog ka khana itna khatarnak kyun hota hai.. dhokla, faafda 😅😅

Anyway, I have tried so many different recipes of dhokla but never really liked any. After reading a few recipes, I realized, citric acid plays an important role in a dhokla recipe and than I came across this recipe which used citric acid. The recipe is for sooji dhokla but I used besan (chickpea flour) instead of sooji and bingo, I got perfect dhoklas.


Citric acid is easily available in the market. I strongly suggest to use citric acid, lemon juice or vinegar won’t really work. Using sour curd also makes a lot difference, but in case its nit available, you can use fresh curd too. I make dhoklas in 6″ baking pan in my dhokla stand. I also do make them idli moulds, I really find them cute when made in idli moulds 😀 Dhoklas tastes best when served cold and with imli chutney. I have shared the imli chutney recipe in my vada pav post, you can get the recipe here. These can be made well in advance, makes great breakfast or snacks. Lets check out the recipe now.


1 cup Besan
1/2 cup yogurt (preferably sour)
2 tbsp oil
1 1/2 tsp eno
1 tbsp sooji (bombay rava)
1/2 tsp Haldi/Turmeric powder
1/4 tsp citric acid
1 tsp sugar
1 inch ginger, grated or crushed
Green chilies finely chopped to taste
Salt to taste
Water as needed to make batter

For Tadka:

1 sprig Curry leaves
1 tsp mustard seeds
1 tsp white sesame seeds (optional)
Some chopped coriander leaves for garnishing
Juice of half a lemon
2 tsp oil
1/3 cup water (use upto 1/2 cup if you feel its not enough)


Keep the dhokla stand ready and grease the plate or tray in which you are planning to steam the dhoklas. Now mix together all the ingredients except eno and tadka ingredients. Make a lump free batter by adding some water to it. Please make sure not to add too much of water, we don’t want a runny batter. The batter consitency should be like that of cake batter. Let the batter sit for 2 minutes. Now add eno to the batter, mix really nicely and pour the batter in the greased tray and steam it for 20 minutes in medium flame. You can do a toothpick test too to check if its done or not.

For tadka, Heat oil in pan, add raai, let it crackle and switch off the flame. Now add curry leaves, sesame seeds, green chilly to it. Let everything cool down a little and than add half a cup of water to the mixture, add sugar, juice of half a lemon and bring it to a boil. Switch off the flame and let it cool down a little. Now using a spoon, spread the tadka all over the dhokla. Make sure to spread the water all over the dhokla very nicely. Adding water is really important to make soft fluffy dhoklas. In case you feel 1/3 cup water is not enough to soak the dhokla, use upto 1/2 cup. After spreading water, let it sit for a few minutes, cut and serve with some coriander chutney and imli chutney. 


Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you. Also, like it for regular updates 🙂

Masala Pav


I am here after a long time and back with another super easy and quick, masala pav. I tried masala pav in a chaat ki dukaan here in Hyderabad sometime back and oh my god, it was so delicious. Soft pavs covered in spicy and tangy masala, loaded with butter which made it even more delicious. I love making this at home. Its really easy to make, perfect for the days when you crave for something chatpata and spicy. This makes a great snack and goes really well with shaam ki chai.

A few things, I would like to mention before. I always use red bell peppers to make this. I mostly grate the bell peppers. I absolutely love using grated bell peppers. It gives a good color and enhances the taste too. Using grated bell peppers makes the masala smooth too. But please don’t use mixer grinder to make the paste, use grater only.

I used oil to prepare the masala. You can make the masala using butter too. But make sure you toast the pavs using butter only.

Masala pavs are meant to be spicy. I just use red chilly powder (degi mirch powder) which gives medium spice. Please use red chilly powder as per your taste and preference. You can use green chilies too.  I have also used homemade pav bhaji masala. You can check out the recipe here.

Recipe adapted from here.



1/2 cup onion, finely chopped
1 cup tomatoes, finely chopped
1 medium potato, boiled and grated
1/2 cup finely chopped or 1/4 cup grated bell pepper
4 big garlic cloves and 1 inch ginger, grated
1 tsp red chilly powder (add ore if you want very spicy)
1 tbsp pav bhaji masala
Salt to taste
1 tbsp butter or oil
1/2 cup water
Coriander leaves for garnish

Other ingredients:
4 pavs
Butter as needed to toast the pavs


In a heated pan, add butter or oil. If using butter, make sure you don’t let it burn. Keep the flame low. Add onions, sauté in low flame for a few minutes toll they turn soft. Add ginger garlic paste. Saute for a minute and add bell peppers. Let it cook for a minute. Add chopped tomatoes, pav bhaji masala, red chilly powder and salt to taste. Cook everything together till oil separates from the masala. Add 1/2 cup of warm water, mix and add grated potatoes. Let everything simmer for 2-3 minutes in low flame, garnush with coriander leaves, switch off the flame and keep aside.
Now heat a non stick or an iron tawa. Slit the pavs but do not break into two halves. Toast the bread using butter. Spread the masalas all over the toasted bread nicely (make sure to cover all the sides of the pavs with masala) and serve immediately along with some chopped onions and lemon wedges.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂