Monday, December 15, 2014

Quick and Simple:Green Beans Sabzi


1/2 lb green beans
1 medium potato,boiled and cubed
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp hing
4-5 curry leaves
1/2 tsp chili powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp garam masala

What you need to do

  • Wash the green beans,trim the ends and chopped them about 1/4 inch in size.
  • Add the chopped beans into a container and pressure cook by placing the container in the cooker with a lid for 3 whistles.
  • Heat oil in a pan,when hot add mustard seeds,hing and when the seeds crackle,add the curry leaves.
  • Follow this with chili powder,turmeric,coriander powder and saute for 1 min.
  • Add the cooked beans and potato.Mix well.
  • Add salt and cook till all moisture evaporates.
  • Switch off the heat and sprinkle the garam masala and mix till it coats the beans.
  • Serve hot with rotis.

Tuesday, December 2, 2014

Red Chard Sabzi


1 bunch red chard
4-5 large garlic cloves,crushed
1 medium onion,chopped finely
3/4 tsp chilli powder
1/2 tsp coriander-cumin powder
1/2 tsp garam masala
1 tbsp oil
salt to taste

What you need to do

  • Wash the red chard and separate the leaves and stem.Chopped finely.
  • In a kadhai,heat oil.When hot,add the crushed garlic and saute till the garlic turn light golden.
  • Add the onions and cook till they are soft,but not brown.
  • Add the finely chopped stems,cover and cook for 5 mins on medium low heat.
  • Add the coriander-cumin powder,chilli powder and salt.Saute for 2 mins.
  • Add the chopped leaves and saute for 3-4 mins till they are soft.
  • Add the garam masala and cook till the sabzi become dry 2-3 mins.
  • Serve hot with rotis.

  • The same recipe can be tried with rainbow chard as well.

Wednesday, November 5, 2014

Whole Wheat Pumpkin Bread


1 1/2 cups Whole Wheat flour (I used Indian Atta)
1 cup white sugar
1/2 tsp fresh grated ginger
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
1/4 tsp cardamom powder
1/4 tsp ground clove
1/2 tsp salt
1 tsp baking soda
1/2 cup oil
1 1/4 cup pureed pumpkin(Homemade works best)
2 tbsp flax seeds
2 large eggs(at room temperature)For eggless version refer note.

What you need to do
  • Position the baking rack at the center and preheat the oven to 350 deg F.Grease a loaf pan.
  • Sift wheat flour,baking soda,salt,nutmeg powder,cinnamon powder,cardamom powder and ground clove in a large mixing bowl.
  • In another bowl,combine oil and sugar and using hand mixer mix it for a minute.
  • Add an egg at a time and beat the mixture for another minute.
  • Pour in the pumpkin puree and ginger and mix well.
  • Fold in the dry ingredients until incorporated.
  • Drop the batter in the loaf pan and sprinkle the top with flax seeds.
  • Pat the pan couple of times on the counter to remove any air bubbles.
  • Bake for 55 mins.Switch off the oven and let it stand for another 5 mins.
  • Remove and let it cool for 10 mins before you unmold and let it cool completely on a rack.
  • Slice and serve.
  • You can use olive oil.
  • You can add nut and raisins to the batter.
  • You can replace the whole wheat flour with plain flour or combine both flours.
  • You can substitute the eggs with 1/2 cup plain yogurt.

Thursday, October 9, 2014

One Pot Meal:Soya Chunk Biryani


1 cup Basmati rice,soak for an hour in 2 cups of water
3/4 cup mini soya chunks
1/4 cup carrots, cubed
1/4 cup green pepper,cubed
1/4 cup green peas,defrosted
1 medium onion,thinly sliced into half moons
1 tbsp ginger garlic paste
1 large tomato,chopped
1 tbsp roasted unsalted cashew pieces
1 tsp chili powder
1 tsp turmeric
1/2 tsp garam masala
2 tbsp finely chopped cilantro
1 cloves
1 black pepper
1 green cardamom
1 dry bay leaf
1/4 tsp cinnamon powder
1/2 tsp cumin seeds
1/2 tsp kasoori methi
1 tbsp lemon juice
1 tsp ghee/clarified butter
1 tbsp oil

2 tbsp curd,lightly beaten until smooth
1/2 tsp ginger garlic paste
1/2 tsp chili powder
1/4 tsp turmeric
1/8 tsp salt
1/2 tsp kasuri methi
1/2 tsp garam masala
1/2 tsp finely chopped cilantro

What you need to do
  • Soak the soya chunk in 2 cups of warm water with 1 tsp salt for 30 mins.
  • Mix all the ingredients under marinate.
  • Drain the soya chunks.Squeeze them to remove water and drop them in the marinate.Mix and let it stand for atleast 15 mins.
  • Drain the rice as well.
  • Heat a pressure cooker,add oil and ghee.When hot drop in the cumin seeds,bay leaf,cinnamon,clove,cardamom and pepper.
  • Add the onions and cook until soft.
  • Add the ginger garlic paste and cook till the raw smell goes off.
  • Drop in the tomato and cook for 2 mins until soft.
  • Next come the veggies.Cook them for 3 mins.
  • Add the soya chunks along with the marinate followed by the rice.Saute for another 2 mins.
  • Then goes the spices-chili powder,turmeric,garam masala,kasuri methi,cashews and salt.
  • Pour in 1 3/4 cup of water.Close the cooker.Cook till you hear 3 whistles.Switch off the heat and let it stand for 15 mins.
  • Open the cooker and puff the rice with a fork.Add the lemon juice and cilantro give it a gentle mix.
  • Voila! Aromatic biryani is ready.
  • Adjust the spice level as per your liking.
  • You can use sona masoori rice for this recipe with great results.
  • Kids love to have this biryani in their lunch box.
  • Add 2 tbsp of chopped fresh mint leaves to the marinate to enhance the flavor.
  • Serve with raita.

Friday, September 19, 2014

Eggless Whole Wheat Carrot Muffins


1 1/4 cup Whole Wheat Flour/Atta
1/2 cup+1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
2 medium carrots,grated
1 tsp pure vanilla extract
1/4 tsp cinnamon(optional)
1/4 cup oil
3/4 cup plain yogurt
1/4 cup milk
1/8 tsp salt
2 tbsp chopped walnuts,coated lightly with 1/2 tsp of plain flour/maida

What you need to do
  • Preheat the oven to 350 deg F and line the muffin pan with cupcake liners.
  • Dry mix-Sift the wheat flour,baking powder,baking soda,salt and cinnamon.
  • In a large bowl,add yogurt,milk,sugar,vanilla and oil and mix until smooth.
  • Slowly incorporate the dry mix to form a lump-free batter.
  • Gently fold in the carrots.
  • Spoon the batter in the liners until 3/4th full.
  • Garnish each muffin with some walnuts.
  • Pat the muffin tray couple of times to release air bubbles,if any.
  • Bake for 20 mins.
  • Switch off the oven and let it stand for another 2 mins.
  • Remove and cool on the wire rack.
  • Stays good in a air tight container at room temperature for 2 days.
Makes:12 muffins

  • My atta brand:Sujata 
  • If the weather is hot, refrigerate the muffins after a day and warm it for 30 secs in the microwave before serving.
  • All the ingredients should be at room temperature.

Monday, September 8, 2014

Healthy and Tasty:Chora Dal Dhokla


For batter:
3/4 cup Chora dal
1 Tbsp Besan/Chickpea flour
1 tbsp oil
1 green chilies
1 tsp  ginger-garlic paste
1/2 tsp tumeric powder
1 tsp eno fruit salt
1 tsp lemon juice
salt to taste

For tempering:

a pinch of hing
1 tsp mustard seeds
1 tsp white sesame seeds
1 green chili,finely chopped
5-6 fresh curry leaves
1/2 tsp ginger garlic paste
1/8 tsp salt
1 tsp finely chopped cilantro

What you need to do

  • Soak the chora dal for 3-4 hours and grind it to a smooth batter along with green chili using not more than 1/4 cup of water.
  • Add besan,ginger-garlic paste,turmeric,oil and salt.Mix well to avoid lumps.
  • Grease a 7-8 inch deep thali/cake tin and get the streamer ready by setting it on fire with enough water.
  • Mix lemon juice and eno fruit salt and add this bubbling mixture to the batter.Mix and pour this batter in the thali/cake tin and immediately set it to steam for 12-15 mins or until the toothpick comes out clean when inserted at the center of the dhokla.
  • Let it cool for 15-20 mins.
  • Cut the dhokla in small cubes and set aside.
  • Heat a kadhai,add oil when hot add hing,mustard seeds,sesame seeds,green chili,curry leaves,ginger-garlic paste and salt.Saute for a minute.
  • Add the dhokla cubes and saute on medium high heat for 2-3 minute.
  • Switch off the heat and let it sit covered for 5 mins.
  • Garnish with cilantro and serve with lemon wedges.


  • Chora dal looks pretty much like urad dal and is available easily in Indian grocery stores. 
  • 4 hours is enough for the dal to turn soft.Do not over soak.

Makes:3 servings

Tuesday, September 2, 2014

3 ingredients Peanut Butter Cookies


1 cup creamy peanut butter
1 cup white sugar
1 large egg,lightly beaten

What you need to do

  • Mix all the 3 ingredients until they combine to form a dough.Set aside for 10 mins.
  • Preheat the oven at 350 deg F.
  • Make 24 small ball and place them on 2 greased cookie sheets 2 inches apart.
  • Use a fork to make the criss-crossed pattern on the dough balls.
  • Bake them for 10 mins.
  • Cool and store in airtight container.
  • Add a tsp of vanilla or almond extract.
  • Add chocolate chip to the dough.

Tuesday, August 19, 2014

Instant Kesar Doodh Pedha


1 cup non-fat milk powder
4 tbsp condensed milk
1 tbsp unsalted butter
1 tbsp milk
few strands of saffron
1/4 tsp cardamom powder

What you need to do:

  • Drop the saffron in warm milk and set aside for 5 mins.
  • In a large glass bowl,add the butter and melt it in microwave for 30 sec.
  • Add the milk powder and condensed milk,mix it well so that no lumps and formed.
  • Microwave for 45 secs.
  • Remove from the microwave,add the saffron milk,give it a mix and again microwave for 45 secs.Add cardamom powder and mix.
  • Let it cool for a minute, grease your palms with butter and when the mixture is still warm, take a small ball of mixture flatten it between your palms and shape it into a pedha.If desired,garnish it with nuts of your choice.
  • Similarly make all the pedhas.Note:If the mixture cools it will be difficult to shape the pedhas.
  • Let it sit atleast for an hour before serving.
  • The color of the pedha depends on the color of butter and saffron.For yellow color add  a drop of yellow color along with the cardamom powder.
  • You can roll out the mixture into a thick sheet and cut the pedhas with cookie cutter.
  • Increase the condensed milk by a tbsp if you like sweeter pedhas.
  • If you double this recipe,you will have to place the mixture in microwave for another 30 secs after mixing.
  • Use a sturdy spoon/whisk for mixing.
  • Use cookie stamps to decorate the pedhas.
  • Use silvered almond or pistachios to decorate the pedhas.

Friday, July 25, 2014

Irresistible Eggless Whole Wheat Oatmeal Cookies


3/4 cup whole wheat flour(see note)
1/2 cup instant oats
1/4 cup butter,melted
1/4 cup sugar
1/4 tsp powdered cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1-2 tbsp milk

What you need to do

  • Sift the whole wheat flour,baking soda,cinnamon and baking soda.Add the oats.
  • In a large bowl,cream the butter and sugar.
  • Slowly fold in the flour mixture the creamed butter.
  • Add the milk as required so that the mixture comes together and can be rolled in ball.
  • Take 1 tbsp of the mixture and roll it between your palms to make a ball and slightly flatten it.
  • Place the balls on a cookie sheet lined with parchment paper.
  • Bake in a preheated oven at 350 deg F for 18-20 mins.
  • Let it cool for atleast 15 mins before you handle it for either serving or storing.
  • I have used Indian atta to make these cookies.
  • Cooking time will vary as per the thickness of the cookies.

  • Add chocolate chips  to the cookies to make them instant hit among kids.
  • We like it with nuts and raisins too.
  • You can replace whole wheat flour with plain flour for lighter cookies.
Makes 12-14 cookies

Tuesday, July 8, 2014

Broccoli Tikka


1 lb broccoli-cut into medium florets with long stalk
5 cherry tomatoes,cut in halves
1 TBSP lemon juice
3/4 tsp ajwain/carom seeds
1 tsp red chilli powder
1 cup plain greek yogurt(or any hung yogurt)
1 tbsp cornflour
1 tbsp Ginger-Garlic paste
1 tsp tandoori masala
1 tsp sugar

What you need to do

  1. Boil 6 cups of water with sugar and 2 tsp salt.
  2. Add the broccoli florets and boil for 2 mins.
  3. Drain and pat dry on a kitchen towel or napkin.
  4. Marinate the florets for 15 mins with lemon juice,ajwain,1/2 tsp chilli powder and 1 tsp salt.
  5. In a mixing bowl,add yogurt,cornflour,ginger-garlic paste,1/2 tsp chilli powder,3/4 tsp salt and tandoori masala.Add the florets and tomatoes. Cover and keep refrigerated until ready to grill (atleast 30 mins).
  6. Grill it on a grill or in oven.
  7. Preheat oven at 400 deg F and arrange the florets mixture on a grease cookie sheet and drizzle some oil on it.Bake for 10 mins.
  8. Serve steaming hot.

Homemade Pasta sauce


1 lb red ripe tomatoes,blanched and pureed
15 fresh basil leaves,chopped
4 tbsp extra virgin olive oil
2 tbsp Italian seasoning
1 1/2 tbsp pepper
8 garlic cloves, crushed
1 tbsp tomato paste (substitute:2 tbsp ketchup)
1 tsp crushed red pepper(optional)

What you need to do

  1. In a heavy bottom pan.add oil.When hot drop in the crushed garlic cloves.
  2. After a min,add the basil leaves.Let them cook for 30 secs.
  3. Pour in the puree d tomatoes.
  4. Place the lid and let the sauce simmer for 10 mins.
  5. Add in the pepper,seasoning,salt,red pepper and tomato paste.Simmer covered for 10 more minutes.
  6. Cool and store refrigerated in sterilize glass bottle.Stay good for a month.

Low Calories Szechwan Baby Corn


1 15 oz canned Baby corn
2 1/2 TBSP Ginger Garlic paste
4 dry red chillies,stems removed
1 cup Mix peppers-red,yellow,green and orange,cut into 1" pieces
1 small red onion,cut into 4 pieces-layers separated
1 Maggi Vegetable Bouillon cube
2 TBSP soya sauce
2 tsp vinegar
3 TBSP Ketchup
a pinch ajinomoto
1/2 tsp Kashmiri Chilli powder
3/4 cup water
1 1/2 tbsp cornflour dissolved in 1/2 cup water

For garnishing
2 tbsp green onion
1 tbsp finely chopped cilantro

What you need to do

  1. Cut the baby corns lengthwise if they are thick,else leave whole.
  2. Add bouillon cube,ginger garlic paste,red chillies to water and bring it to one boil.
  3. Add the baby corns and simmer for 5 mins.
  4. Add the soya sauce,ketchup,vinegar,ajinomoto and kashmiri chilli powder to the cornflour water mixture.
  5. Add this mixture to the baby corns in water.Also add the onion and peppers.
  6. Cook till the sauce thickens and coats the baby corns.
  7. Check for salt and adjust as per liking.
  8. Garnish with cilantro and green onion.
  9. Serve hot with fried rice or noodles.

Low Calorie Eggless Whole Wheat Banana Bread


1 1/2 C Whole Wheat Flour
1 TBSP Cocoa powder
4 overripe bananas,mashed
1/3 C white sugar
1/3 cup oil
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 cup raisins
1/4 cup walnuts,chopped
1 tsp pure vanilla extract
1/8 tsp all spice(optional)
1 TBSP rolled oats
2 TBSP Flax seeds

What you need to do
  1. Grease a loaf pan (9"X 5") and set the oven to preheat at 350 deg F.
  2. In a mixing bowl,add the mashed bananas,sugar,oil,vanilla extract and all spice.Combine well.
  3. Sift all the dry ingredients-Wheat flour,cocoa,baking soda and baking powder.
  4. In a bowl combine raisins,walnuts and 1 tsbp flax seeds.Add 1 tbsp of the dry ingredients to this all combine well.This will prevent the raisins and walnuts from sinking in the cake.
  5. Add the dry ingredients in batches into the banana mixture.Fold gently.
  6. Once done,add the raisin-walnut mix and give it a gentle fold.
  7. Pour this batter in the loaf pan and give it a gentle tap to release all the air bubbles in the batter.
  8. Sprinkle the rolled oats and remaining flax seeds on the top.
  9. Bake at 350 deg F for 40 mins,or until the tooth pick comes out clean.
  10. Cool it on a wire rack.Slice and serve.
  11. Store the left over if any,in a air tight container.
  12. Stays good refrigerated for a week and at room temperature for 3 days.
1.Substitute brown sugar for regular sugar.
2.Add chocolate chip instead of cocoa.
3.Bake muffins.This recipe makes 16 fast vanishing muffins.Bake at 350 deg F for 20 mins.

Wednesday, June 4, 2014

Eggless Chocolate Cake

Hello friends,
It is indeed a long time I have not been around and thanks to all those readers who kept dropping me emails and asking me to share some new recipes on my space.I do have many but have not found time to pen them down.
Recently one of my reader requested me to send a few cake pics which I had baked in the past few years for my dear son's birthday.

I had shared my eggless cupcake recipe and the two cakes pictured are made with the same recipe with the below changes-
1.For the Toy Story cake,I have used the recipe of eggless cupcakes to make an 8 inch cake and baked it for 30 mins at 350 deg F.
2.For the Avenger's cake,I have doubled the recipe and baked two cakes.i.e-2 8 in cakes baked at 350 deg F for 30 mins.
3.After the cake(s) cool down I prefer to brush them with simple syrup as the cake stays moist.
4.I have used simple cool whip frosting for both the cakes.

Happy Baking!