Menu

	Home
	About us
	About Stevia
	Products
	Benefits of Stevia
	FAQs on Stevia
	Stevia Recipes
	Certification
	Contact Us
	Query

News & Events

Stevia Recipes, Cooking and Baking with Stevia


Iced Lemon / Ginger Tea Ginger Tea Iced Lemon / Ginger Tea Ingredients ▪ ¼ tea spoon stevia ▪ 2 tea bags ▪ ½ litre water ▪ juice of 2 large lemons ▪ 2 table spoon fresh ginger juice Serving Size 3 portions ▪ Bring water to boil in a pot ▪ Add tea bags ▪ Let it cool and remove tea bags ▪ Add citrus juice
▪ Grate a chunk of fresh ginger. Gather the gratings in your fist and squeeze the juice into the pot ▪ Refrigerate for at least one hour to allow flavours to meld
Banana Muffins Ingredients ▪ ½ cup oil ▪ 2 eggs ▪ 1/3 cup yogurt ▪ 1 large ripe banana (mashed) ▪ 2 tea spoon stevia extract ▪ ½ tea spoon vanilla essence ▪ 1 ½ cup flour (maida) ▪ ½ tea spoon baking soda ▪ 1 tea spoon baking powder Serves 12 muffins Method : ▪ Oil muffins tins. ▪ Beat the oil and eggs in a mixing bowl, add yogurt, mashed banana, stevia and vanilla essence. ▪ Sift flour, baking soda & baking powder, add to the liquid mixture and beat until smooth. ▪ Spoon into muffins tins and bake for 30 minutes.
Gajar Ka Halwa Gajar Ka Halwa Ingredients ▪ 2 kg Carrots ▪ 1 ¼ spoon stevia ▪ 2 table spoon raisins ▪ 2 table spoon crushed cashew ▪ 250g khoya ▪ 1 table spoon ghee Serves 8 Method : ▪ Grate 2kg pre washed and peeled carrots and put them in the cooker to boil, do not add any water as carrots have a lot of natural water. ▪ Give two whistles in the cooker and remove them from heating and put the carrots in the karhai. ▪ Let the natural water in carrots evaporate, thus process would take 15-20 minutes. Once all the water in carrots has evaporated add a table spoon of ghee and let the carrots remain on heat for another 5 minutes so that carrots do not stick to the karhai anymore. ▪ Take khoya divide it into 2 parts and grate one part and add to the carrots. Add stevia and keep on heating and sifting for at least 5 minutes. ▪ Then remove from heat and add the rest of khoya crumbled into pieces. Let the chunks of the second half of khoya remain in the halwa. Serve hot.
Sweet and Sour Vegetables Sweet and Sour Vegetables Ingredients ▪ 8-10 tomatoes ▪ 2 carrots diced ▪ 1 large capsicum ▪ 100g beans ▪ 100g cauliflower ▪ 100g balry corn ▪ 100g broccoli ▪ ½ tea spoon stevia ▪ 2 table spoon white vinegar ▪ 1 tea spoon soya sauce ▪ ½ tea spoon chilli sauce ▪ Salt to taste ▪ Crushed pepper to taste ▪ 2 tea spoon cornflour Serves 8 Method: Boil 8-10 large tomatoes, blend them and sieve them. Make smooth puree out of it. Cut capsicum into 1 inch by one inch pieces, beans into one inch long pieces, cauliflower into small floweret's. Cut each baby corn into half and then into pieces of one inch each, broccoli into small flowerets & dice carrots. Put the cut vegetables into the puree and give one whistle in the cooker and immediately take the steam off the cooker and let them be on heat without the lid. Add stevia, salt, pepper vinegar, soya sauce, chilli sauce to it. Make a paste of cornflour in water and add it to the above mixture and keep stirring it for 5 minutes. Then remove it from heat and serve hot.
Apple Crunch Ingredients ▪ 4 medium sized apples (½ kg) ▪ 2 tea spoon stevia ▪ ½ tea spoon cinnamon (dalchini) powder ▪ 1 table spoon lemon Topping ▪ 4 slices bread ▪ 1 table spoon butter ▪ ¾ tea spoon stevia Method: ▪ Peel, core and thinly slice the apples. Sprinkle 1 tea spoon stevia, cinnamon and lemon juice and mix gently. ▪ Place the apples in a greased, shallow oven proof dish. ▪ For the topping, remove the side crust from the bread slices and break into pieces. Place the broken slices in a mixer and grind to get fine crumbs. ▪ Melt butter in a non stick pan and add the fresh bread crumbs and cook on medium flame till crisp and golden. ▪ Cover the apples with these crisp crumbs. ▪ Sprinkle 1 tea spoon stevia over the crumbs. ▪ Cover the dish with aluminum foil and bake in a preheated oven 200°C for 15 minutes. ▪ Remove the foil and bake again for 10 minutes.
Rabri Ingredients ▪ 1 kg toned milk ▪ 1 slice bread - sides removed & ground to crumbs in a mixer ▪ 1 ½ tea spoon stevia Method: ▪ Place milk in a non stick pan or kadhai and simmer till reduced to half. ▪ Add fresh bread crumbs. Cook till rabri forms. Add stevia and cook for another 5 minutes. Remove from heat. ▪ Garnish with blanched almonds and cashews.
Phirni Phirni Ingredients ▪ ½ kg Milk ▪ 3 table spoon basmati rice - soaked for 30 minutes ▪ 1 level tea spoon stevia ▪ ¼ tea spoon cardamom powder Garnish - 5-6 almonds (soaked in hot water & peeled and chopped) Method: ▪ Soak rice for ½ hour. Drain the water and blend the rice to smooth paste in a mixer with 2-3 tbsp milk. ▪ Boil milk in a heavy bottomed pan. Remove from heat and add the rice paste, stirring continuously. ▪ Return to fire. Cook on low heat for 10-15 minutes till thick. ▪ Add stevia and cardamom powder and keep on sun heat for 2-3 minutes. ▪ Remove from heat and cool.
Chocolate Mousse Ingredients ▪ 2 ½ cups toned milk ▪ 2 table spoon cornflour ▪ 3 table spoon cocoa ▪ 1 ½ tea spoons full stevia ▪ ½ teaspoon butter ▪ 2 ½ teaspoon gelatin ▪ 2 cups thick curd - hang for ½ hour in a muslin cloth and squeeze well to remove all whey ▪ 1 ½ tea spoon vanilla essence ▪ 2 tea spoon chocolate sauce to garnish Method: ▪ Dissolve cornflour in ½ cup warm milk. ▪ Put cocoa in a heavy bottomed pan. Pour ½ cup water on it and mix. Keep on fire and stir continuously on low heat, for about 2 minutes till a dark paste is ready. Remove from fire. ▪ Add the rest of the milk to cocoa paste and mix well using a wire whisk. Mix the cocoa on the sides of the pan nicely with the milk. ▪ Keep on fire. When it starts boiling, add the dissolved cornflour paste, stirring continuously. Stir till the milk turns slightly thick, like custard and coats the spoon. Add 1 ½ tea spoon stevia to it heat for another two minutes and mix in butter. Keep the chocolate custard aside. ▪ Sprinkle gelatin on ¼ cup water. Kept in a small pan, stir on low flame till gelatin dissolves. Remove from fire and hot gelatin to the chocolate custard. Let it cool down. ▪ Whip the hung curd with a whisk till smooth. Add essence also. ▪ Add the curd mix to the cooled chocolate custard and mix well. ▪ Check sweetness. If less add ½ spoon stevia more depending on sourness of curd. ▪ Transfer to individual serving cups or a dish and keep in the fridge for 3-4 hours or till set. Garnish with a swirl of chocolate sauce.
Chocolate Cake Chocolate Cake Ingredients ▪ 200g flour (maida) ▪ 50g butter ▪ ½ cup water ▪ 1 ¼ teasp baking powder ▪ 1 teaspoon vanilla essence ▪ 40g cocoa ▪ 1 ¼ teaspoon soda ▪ 6 eggs ▪ 3 ½ tea spoon stevia ▪ 100g curd Method: ▪ Beat butter stevia & eggs and curd till light and fluffy. ▪ Sieve flour, cocoa, baking powder and soda together. ▪ Fold into the above mixture. ▪ Pour into a greased contained and bake at 200°C for 40 minutes. COOKING AND BAKING WITH STEVIA Stevia's excellent stability against pH, salt and/or high temperature conditions make it an ideal sugar substitute for many baking and cooking applications. The same can not be stated for aspartame, saccharin and most other synthetic sweeteners, such as Equal, NutraSweet and others. Heat destroys these synthetics, at times as low as 86° F, or 30° C, leading to well publicised negative side effects. This is one of the reasons why the tastes of artificial sweeteners, once poured into hot coffee or tea and left standing, changes significantly. Stevia is compatible with salts, organic acids and other natural sweeteners such as sucrose, molasses, barley malt, honey, fructose and sorbitol. It does not ferment, colour or precipitate. It can be used in appetisers and beverages, soups, salads and vegetables, breads and rolls, casseroles, pies and pastries. However, Stevia does not work well with yeast breads which need the "body of sugar" to rise. One should experiment to find out the right combination of Stevia (for sweeteners) and sugar (for the rising effect) to create delicious low sugar breads and pastries. COOKING Sweta is the ideal sugar substitute to use when cooking and baking, as it is heat stable to 200 degrees Celsius (392 degrees Fahrenheit) and non-fermentable. Benefits Sweta-derived product in one's diet : * Sugarless with no calories * Will not effect blood sugar levels like sugar does * 100% natural * 150 times sweeter than sugar? * Flavour enhancer * Plaque retardant and prevents cavities * Recommended for diabetics * Non Toxic

Cooking and Baking with Stevia, Stevia Recipes, Cook able sweetener, Boilable sweetener, Bake able sweetener, better than sugar, Sweta is the ideal sugar substitute to use when cooking and baking, as it is heat stable to 200 degrees Celsius (392 degrees Fahrenheit) and non-fermentable.

SEO & Website Designing by : ZION INFORMATICS