Eggless Cake with Boxed cake mix

 What do you need

1 box cake mix any flavor(15.25 oz)

water-as mentioned on the box

oil-as mentioned on the box

1/4 cup regular plain yogurt(not greek yogurt)

1/4 cup plain/ all purpose flour

What you need to do

• Preheat the oven to 350 deg F.Grease a cake pan.
• In a large bowl,mix in the yogurt,water and oil.
• Add the cake mix and flour in small batches and mix till well combined.
• Pour the batter in the prepared cake pan and tap the pan twice on the counter to release any air pockets.
• Bake as directed on the boxed mix.
• Cool for 15 mins before unmolding.
• Let it cool completely before frosting.

Vaangi bhat

 What do you need

5-6 small eggplants,sliced to half moon shape.

3 tsp oil

salt to taste

2 tbsp peanuts

a pinch hing

1/4 tsp turmeric powder

2 sprigs curry leaves

1/2 tsp tamaring pulp

1-2 tsp jaggery

for masala powder

1 tbsp channa dal

3/4 tbsp urad dal

1/2 tbsp coriander seeds

1/2 inch cinnamon

10 red chillis

1 tbsp dry coconut powder

What you need to do

• Cook rice in 2 cups of water.Spread the cooked rice on a plate and drizzle 1 tsp of oil over it.
• Dry roast all the ingredients under masala powder for 2-3 minutes and after it cools grind it to a powder.
• Add 2 tsp oil in a wok and add the peanuts and roast till they are light golden.Drain the peanuts and set aside.
• Add mustard seeds and hing.When the mustard seeds crackle ,add the curry leaves,eggplant slices,turmeric,and salt.Cover and cook till the eggplants get soft.Add tamarind and jaggery and cook for another 4-5 mins.
• Add these cooked eggplant,masala powder,peanuts and 1 tsp oil to the rice.Mix gently and set aside for 30 mins before serving.

Cranberry Cake

 What do we need

for the cake

2 cups All purpose flour

1.5 cups sugar

3/4 cup butter,at room temp

3 large eggs

1 tsp almond extract

2 cups (12 oz) fresh cranberry

pinch of salt

for the glaze

1 cup powdered sugar

2 tbsp orange juice

1/4 tsp orange zest

What you need to do

• Pre-heat the oven at 350 deg F.Grease a 9 x 13 pan.
• In a large bowl,beat the eggs and sugar together until the mixture is light and fluffy and almost doubles in size(about 5 mins).
• Add in the butter,salt, and almond extract and beat it for another 2 mins.
• Gently fold in the flour and then the cranberries.
• Pour in the greased pan and tap the pan couple of times to release the air bubbles.
• Bake for 40-45 mins or until a toothpick comes out clean when inserted in the middle of the cake.Let the cake cool for an hour.
• For the glaze-Mix in all the ingredients until smooth.
• Drizzle the glaze over the cake.
• Enjoy.

Tikhat Shev

What do you need

3 cup Besan/Chickpea flour

2 & 1/2 tbsp oil 1 tsp red chili powder

1/2 tsp carom seeds,crushed 1/2 tsp cumin powder 1/4 tsp asafoetida (Hing) 1/4 tsp turmeric powder

salt to taste

Oil to deep fry What you need to do

• Sieve the besan to avoid any lumps.
• Take 2 & 1/2 tbsp oil in large bowl.Add salt ,red chilli powder,carom seeds cumin powder,asafoetida, turmeric.
• Add 2 tbsp water in it and beat it vigorously with beater or spoon for few minutes It helps to make shev lighter and more crispy.
• Then add besan in above mixture and mix it well.
• Add sufficient amount of water and prepare a medium soft dough.
• Cover this dough with lid and allow to rest it for 10-15 minutes.
• After 10 minutes ,take a shev maker and grease little oil inside it.
• Wet palm with water and take some portion of dough in palm.Fill it properly in the shev maker and close the shev maker.
• Heat oil in a pan on medium flame.
• Prepare a shev directly in hot oil with Shev maker.
• Deep fry shev on medium flame till become crispy.
• When shev becomes crispy allow to drain oil and transfer it on kitchen paper.
• Deep fry all batches in same way.Crispy masala shev is ready.
• Allow to cool at room temperature and then store it in dry airtight container.

Sweet Wheat Sharkarpali

 What do you need

3 cups whole wheat flour(atta)

1 cup sugar

1 cup water

3/4 cup ghee

1/8 tsp salt

1/2 tsp cardamom powder

oil for deep frying

What you need to do

• In a pot,add the water,sugar,ghee and let it simmer until the sugar dissolves completely.
• Transfer this mixture to a large plate to cool.
• When the mixture is warm,add the salt and cardamom powder.Mix everything well.
• Add the wheat flour in batches and mix till the mixture form a dough ball.
• Let this rest for 15 mins.
• Divide this dough into 6 small balls.Take one of this ball and roll it out into a thick chapati.Cut small squares out of the dough by making horizontal and vertical cut on this dough 1/2 inch apart.
• Spread these squares on a plate and let them dry for 15 mins.Repeat this process with other dough balls.
• Heat oil in a kadhai,when hot ,reduce the heat to medium and fry these squares in batches for 6-8 mins or until they are light golden.Drain and transfer onto a tissue paper.
• Let the cool completely before storing into an airtight container.

Eggless Whole Wheat Jaggery Peach Upside Down cake

 What do you need

2 cups packed jaggery powder

24 oz jar Kirkland canned peaches

1/4 cup unsalted butter

1.5 cups whole wheat flour(Atta/chappati flour)

1.5 tsp baking powder

1/2 tsp baking soda

1/2 cup flavorless oil

1 cup plain yogurt

1/8 tsp salt

1 tsp pure vanilla extract

1 tsp white vinegar

What you need to do

• Heat oven to 350°F (325°F for dark or nonstick pan). 
• Melt butter in a pot and stir in 1 cup jaggery and bring to a boil,stirring frequently.Continue boiling for 1 minute.Pour into a lightly greased 9x13"pan.
• Drain the jar of canned peaches and reserve the liquid.Arrange the peaches on the butter jaggery mixture.
• In a bowl,whip oil and 1 cup  packed powdered jaggery until smooth.Add yogurt and again whip for another minute.
• In a separate bowl,sift whole wheat flour,baking soda,baking powder,and salt twice.
• Add this dry mix in batches to the jaggery-yogurt-oil mix ,fold gently to form a lump free batter.If the batter is thick add couple of tbsp of the reserved liquid.Add the vanilla extract and vinegar and give it a finally gentle mix.Do not overmix.
• Pour this batter evenly on the peaches.Bake for 35-40 mins or until the toothpick comes out clean when inserted in the center of the cake.
• Remove the baking pan from the oven and let it cool for 30 mins.Optional-You can poke the cake with a toothpick and pour 1/3 cup of the reserved liquid evenly on the cake and let it rest for 15 mins.
• Run the knife along the edge of the cake and place rectangular cookies sheet on the top and flip the cake.Let the cake rest for another 30 mins before slicing.

Microwave Eggless Bourbon Biscuit Cake

 What do you need

300 gm bourbon biscuit

1/4 cup sugar

1 1/4 cup milk, at room temperature

1 tsp baking powder

What you need to do

• Break each biscuit into 2 pieces and place it into a blender jar and make a fine powder.Add sugar and grind it for another 30 secs.
• Take a microwave safe glass baking pan and grease it well with oil.Add a parchment paper at the bottom.
• In a bowl,add the ground biscuit and add baking powder to it.Mix well.
• Slowly add milk and mix well to make a lump free batter.If the batter is thick add a couple of tablespoons of milk.
• Transfer the batter to a baking pan and tap the pan a couple of times on the counter to release any air bubbles.
• Microwave for 5 mins.Let it stand in the microwave for a minute.
• Remove from the microwave and cool completely for about an hour.
• Run a knife along the edge of the cake and transfer the cake onto a plate.

For Chocolate Ganache

In a microwave safe bowl,add 1/2 cup milk chocolate chips and 3 tbsp heavy whipping cream.Microwave for 30 sec.Remove and whisk well.Set aside for 5 mins.Pour this ganache onto the cake and spread it with a spatula/knife.You may sprinkle some chopped walnuts on the ganache. Place the cake in fridge for at least 30 mins.Enjoy.

Milk Powder Gulab Jamun

 What do you need

1 1/2 cup non fat milk powder

1/2 cup milk

1/4 cup ghee

3 cup sugar

1 cup water

4 tbsp maida

1 tsp rose water

few strands saffron

3/4 tsp baking powder

1/2 tsp cardamom powder

oil to fry

What you need to do

• In a pan, add - milk, ghee and milk powder. Stir well before turning the flame on. Cook on medium flame until it forms a ball, approximately 4-5 mins.Turn the flame off and transfer to a bowl.
• For Sugar Syrup : Add the sugar to a pan with 1 cup of water and boil until sugar is melted. If the sugar syrup is not clear, add 2 tbsp milk, stir once and let it boil 2-3 minutes.
• Skim the dirt off the surface using a perforated spoon. Add saffron,1/2 tsp rose water and mix well, add more water as required to form a sticky consistency sugar syrup.Turn the flame off and keep aside.This syrup must be hot(not boiling hot) when the gulab jamun are submerged into it.
• Forming Gulab Jamun: To the cooled milk powder mixture add - maida, cardamom powder, baking powder, 1/2 tsp rose water and 2 tbsp of water. Mix all ingredients and start kneading, add remaining 1 tbsp water if required to make a soft and smooth dough.
• Divide the dough into 16 equal portions and then press each portion of the dough between palm and slowly releasing pressure whilst rolling it to a smooth round ball.
• Always keep the dough covered to prevent them from forming crust & drying.
• Deep fry the gulab jamun balls in low flame stirring constantly until rosy & golden. Immediately transfer to hot sugar syrup and dunk them to ensure maximum syrup penetration.
• Let the gulab jamuns absorb & stay idle in the syrup for atleast 2 hours before serving.

Eggless Vanilla Sponge Cake with Condensed Milk

 What do you need

1 1/4 cup All Purpose flour/Maida

1/2 cup powdered sugar

1/2 cup sweetened condensed milk

1/2 cup flavorless oil

1 cup milk,at room temperature

1 tsp pure vanilla extract

1 tsp baking powder

1/4 tsp baking soda

a pinch of salt

What you need to do

• Preheat the oven to 350 deg F.
• Grease a 8 inch baking pan with oil and line the bottom with a parchment paper.
• In a bowl,add condensed milk,sugar,milk,and oil and whisk everything to make a homogeneous batter.(Wet ingredients)
• Place a sieve on a separate bowl and sift the all purpose flour,baking soda,salt,and baking powder.
• Slowly add this dry ingredients mix to the wet ingredients and whisk everything together to make a smooth batter.
• Transfer this batter to the greased baking pan.Tap the pan a couple of times on the counter to release any air bubbles.Bake for 25-30 mins or until a toothpick when inserted in the middle of the cake comes out clean.
• Remove the cake from the oven and let the cake cool completely.Run a knife around the edge of the cake and transfer the cake to a plate.
• Enjoy.

Nylon Dhokla

What do you need 

2 cup Besan/Chickpea flour

1 tbsp oil

1 tbsp ginger-green chili paste

1 1/2 tsp citric acid

2 cup water

2 1/2 tbsp sugar

1/2 tsp baking soda

1 tsp Eno fruit salt(flavorless/plain version)

For tempering

1 tbsp mustard seeds

2 spring curry leaves

2 sliced green chilies

1 tbsp white sesame seeds

6 tbsp sugar

1/8 tsp salt

1/4 tsp asafoetida/hing

1 cup water

1/8 cup finely chopped cilantro(for garnishing)

3 tbsp lemon juice(optional)

What you need to do

• Sift the besan into a bowl.
• In another bowl,add water,oil,citric acid,sugar,salt and mix well until the sugar is dissolved.
• Add the besan in batches and mix simultaneously with a whisk to avoid lumps.
• Add the ginger-green chili paste.
• Put water is the steamer,let it boil.
• Add soda and eno to the batter.Mix well and transfer to a grease 9" thali.
• Steam in the steamer for 15 mins on high and 10 mins on simmer.
• Remove the plate from the steamer.Let the dhokla cool for 5 mins.
• Hear a tadka pan,add oil.When the oil is hot,add mustard seeds,asafoetida,curry leaves,sesame seeds,chilies,salt and cook for a min.Turn off the heat,add water,lemon juice and sugar.Turn the heat on to simmer and let this mixture boil for 3-4 mins.
• Turn off the heat and pour this tadka evenly on the dhokla.Let it sit aside for 10 mins.
• Garnish with cilantro and serve warm.

Whole Wheat Ginger cookies

What do you need

1 cup atta/whole wheat chappati flour

1/2 cup oats flour

1/3 cup ghee at room temperature

1/3 cup sugar/fine jaggery powder

1/4 cup crushed nuts

1 tbsp ginger powder

1/4 tsp baking soda 

1/4 cup milk,at room temperature

What you need to do

• Sift the wheat flour,oats flour,baking soda, and ginger powder into a large bowl.
• In another bowl,add the ghee and sugar and whisk it until well incorporated.
• Slowly add the flour mixture,crushed nuts and mix everything well.
• Add the milk a tbsp at a time to form a dough.Do not over knead the dough.
• Roll the dough into a log and wrap it in a aluminum foil/cling wrap.
• Refrigerate for an hour.
• Preheat the oven to 350 deg F.Grease a cookie sheet with oil.
• Cut 1/2 inch disc out of the log.Place them on the cookie sheet 1 1/2 inches apart.
• Bake for 16-18 mins.
• Remove from the oven and let them cool completely on a wire rack before storing in an airtight container.

Kesar Lassi

What you will need

1 cup cold homemade curd/dahi

10 strands saffron

2 tbsp milk

2 tbsp sugar

1/8 tsp cardamom powder

1 tsp crushed pistachios and almonds

What you have to do

• Warm the milk for 10 secs in the microwave and add the saffron strands to it.Set aside for 10 mins.
• In a mixer/blender jar,add all the ingredients except nuts and whip for 30 secs.
• Pour in a glass and garnish with nuts

Cucumber Dosa

What do you need

1 cup white quinoa,washed and soaked for 1 hour

1/4 cup thick poha,washed and soaked for 30 mins

2 green chilies

1 inch ginger

10 sprig cilantro

2 Persian cucumbers,washed,peeled and grated

salt

oil 

What you need to do

• Drain the quinoa and grind it to a smooth paste.Add couple of tbsp of water if needed.
• Now add the remaining ingredients and blend to a smooth paste.
• Remove this batter in a bowl.
• Heat a skillet.When hot grease the skillet with a tbsp of oil.
• Add 2 dollops of batter to the skillet and spread it evenly.Cover and cook for 2 mins on medium-high heat.
• Remove the cover,flip and cook the other side.
• Serve hot  with coconut chutney.

Makes:10 dosas

Vegetable Pulao

What do you need 

1 cup rice(Sona masoori/Basmati),washed and soaked for 30 mins.

1 cup chopped vegetables of your choice(cauliflower,carrots,green beans,peas,potato)

2-3 green chilies

1 medium red onion,chopped lengthwise

1/8 cup finely chopped cilantro+ 2 tbsp for garnishing

1/8 cup chopped mint leaves

1 inch ginger

2 large garlic cloves

1/4 tsp turmeric

2 cloves

1 inch cinnamon stick

1 green cardamom

1 tbsp biryani masala/garam masala

salt to taste

2 tbsp ghee

2 tbsp lemon juice

1 3/4 cups water

What you need to do

• Grind cilantro,mint,ginger,garlic,and green chilies to a coarse paste.
•  In a pressure cooker,heat ghee.When hot add the cloves,cinnamon stick,cardamom and saute for 30 secs.
• Add the onion and cook until the onion is light golden.
• Add the ground paste and saute for 3-4 mins.
• Add the vegetables,salt and turmeric powder and saute for couple of mins.
• Drain the rice.Now add the rice and mix gently till the rice get coated with the masala.
• Add the garam masala, lemon juice,and water.
• Pressure cook on medium heat for 4 whistles.
• When the pressure cooker cools,open the cooker and fluff the rice using a fork.
• Garnish with cilantro.
• Serve with raita,papad,and pickle.

Note -You may add nuts of your choice.

Easy No Eggs No Yeast Bagels

What do you need

1 3/4 cups self-rising flour

1 cup full fat Greek yogurt

1 tbsp butter

1 tbsp white sesame seeds

1 tbsp black poppy seeds

What you need to do

• Preheat the oven to 350 deg F.Line a baking sheet with parchment paper.
• In a large bowl,take the flour and yogurt and combine until this mix forms a ball.
• Place this dough on a lightly floured kitchen counter and knead the dough for 5 mins.
• Divide the dough in 4 equal portions.
• Roll each portion into a log and join the ends to form a bagel and place it on a baking sheet.
• Brush the tops of the bagels with butter and sprinkle the seeds.
• Bake for 20 mins or until golden brown.Remove from the oven. Enjoy a warm bagel with cheese/butter.

Beetroot Leaves Dal

What do you need

1 bunch beetroot leaves(remove the beetroots)

1/2 cup toor dal,washed and soaked in water for 1 hour

4 garlic cloves,minced

2 green chilies,slit

7-8 curry leaves

1/2 tsp red chili powder

1/2 tsp turmeric powder

1 tbsp coriander cumin powder

1 tbsp sambar masala

salt to taste

1 tbsp ghee

1/2 tsp oil

1/2 tsp mustard seeds

1/4 tsp hing

Ingredients for garnishing(optional)

1 tbsp lemon juice

1/4 cup chopped cilantro

What you need to do

• Wash the beetroot leaves.Separate the stems.Trim off the edges of the stems and chop the leaves and stems finely.
• In a pressure cooker,add toor dal,beetroot leaves and stems,1 1/2 cup water,1/4 tsp turmeric,1/8 tsp hing,oil,and green chilies.Pressure cook for 4 whistles.
• Once the pressure cooker cools,open the lid and blend the dal well with a whisk or hand blender.
• In a pot,heat ghee.When hot add mustard seeds,hing,curry leaves,red chili powder,turmeric,coriander-cumin powder,sambar masala,garlic,and salt.
• Saute for 30 secs.Add the cooked dal and 1/2 cup of water.
• Cook the dal on simmer for 10 mins.
• Turn off the heat.
• Garnish with lemon juice and cilantro.Set aside for 5 mins before serving with steaming hot rice.

Eggplant fry

What do you need

1 medium size American eggplant
1/2 tsp turmeric powder
1 tsp chili powder
1 tbsp coriander-cumin powder.
1 tbsp besan
1 tbsp rice flour
salt to taste
oil for frying

What you need to do

• Wash the eggplant and pat it dry with a kitchen towel.
• Remove the stem and slice the eggplant in 1/2 inch thick disks.
• In a plate,add turmeric,chili powder,coriander-cumin powder,salt,besan, and rice flour.Mix well.
• Dip each eggplant disk into the mix and make sure each disk is coated well with the mix.Set aside for 30 mins.
• In a pan,add 3 tbsp of oil.When hot place the eggplant disks.
• Cook on each side for 4-5 mins on low flame.Drizzle more oil if necessary.
• When the eggplant disks are soft and light golden on both sides, remove them on a paper napkin.
• Serve warm with dal rice.

Rava Dhokla

What do you need

1 cup fine sooji
1 cup yogurt,whisked
1 tbsp ginger green chili paste
1 tsp sugar
salt to taste
1/4 tsp turmeric powder(optional)
1 tbsp lemon juice
1 tsp unflavored eno/baking soda

For tempering
1 tbsp oil
10 curry leaves
1 tsp mustard seeds
1/8 tsp asafoetida/hing
1 tsp sesame seed
2 tbsp lemon juice
1 green chili,slit
1/8 tsp salt
2 tbsp sugar
1/3 cup water
2 tbsp finely chopped cilantro for garnishing

What you need to do

• In a large bowl,mix sooji,yogurt,ginger chili paste,sugar,salt,and turmeric and set aside for 15 mins.
• Meanwhile,get the steamer ready.
• After 15 mins,check the batter if it is too dry,add couple of tablespoons of water.The batter should be of the same consistency as idli batter.Add the eno and 1 tbsp of lemon juice.Mix well and immediately transfer it to a greased plate and steam on high for 18-20 mins or until the toothpick when inserted in the center comes out clean.
• Remove the dhokla from the steamer and cool for 5 mins.
• In a kadhai,heat oil.When hot add mustard seeds,hing,sesame seeds,green chili,salt,and curry leaves.Mix well.Switch off the flame and add the water,lemon juice, and sugar.
• Turn the heat on to the lowest setting and let this mixture come to a rolling boil.Mix well to make sure the sugar has dissolved.
• While the dhokla is still in the plate,cut it into small squares and pour the tempering.It may seem that there is lot of water in the tempering but after resting the dhokla for 10 mins all the water will be absorbed.Garnish with cilantro.
• Serve with mint chutney.

Healthy Whole Wheat Cookies

What do you need

1 1/4 cup Whole wheat flour/atta
1/4 cup honey
2 tbsp sunflower oil
1 egg,at room temperature
1 tsp pure vanilla extract
1/2 tsp baking powder
1/8 tsp salt
1 tbsp finely chopped pistachios(optional)
1/2 tsp orange/lemon zest(optional)

What you need to do

• In a mixing bowl, whisk together a egg and honey.
• Add oil and vanilla extract and continue to whisk.
• Add in the wheat flour,baking powder,salt,pistachios,and zest.Fold gently with a spatula.Gently shape this dough into a ball.
• Cover this dough and refrigerate for 30 mins.
• Preheat the oven to 350 deg F and line a cookie sheet with parchment paper.
• Light flour the counter top and roll the dough to 1/4 inch thickness.
• Using any cookie cutter,cut out shapes from the dough.Re-roll scraps.
• Place the cookies a inch apart on the cookie sheet and bake for 15-18 mins.
• After they are done remove from the oven.Allow them to cool for at least 5 mins on the cookie sheet before transferring them onto a wire rack to cool completely.
• Store in an airtight container.

Hawaiian Dinner Rolls

What do you need

3 1/2 cups All purpose flour+extra for dusting
1 1/4 cups pineapple juice (fresh or store bought-Dole pineapple juice)
1/3 cup light brown sugar
1 stick of unsalted butter,at room temperature
1 tsp salt
1 tsp vanilla extract
2 tsp instant yeast
2 tbsp milk
2 tbsp olive oil

What you need to do

• In a bowl,add the pineapple juice,butter,sugar,salt,vanilla extract and mix well.--Wet ingredients
• In another bowl,mix the flour and yeast.--Dry ingredients
• Slowly add the dry ingredient to the wet ingredients and mix with a spoon to form a sticky dough ball.
• Transfer the dough to a lightly floured kitchen counter.Grease your palms with oil and start kneading the dough until it is no longer sticky approx. 5 mins.Shape the dough into a ball.
• Place the dough ball in a large greased bowl.Lightly coat the dough ball with oil.
• Cover and place the dough in a warm spot for at least 3 hours or overnight.
• Punch the dough and knead it for couple of mins.
• Grease a 13 x 9 pan with olive oil.
• Divide the dough in 16 balls.Place them on the pan a inch apart.
• Cover the baking pan and let the dough rise for 1.5 hours.
• Preheat the oven to 375 deg F.
• Brush the top of the rolls with milk.
• Bake for 25 mins.
• Remove the baking  pan from the oven and cover it with a kitchen towel for 15 mins.
• Serve warm or remove the rolls onto a wire rack and let them cool completely before storing into an airtight container.

Oatmeal Energy Balls

What do you need

1 cup rolled oats
1/2 cup almond butter
1/2 cup finely chopped pitted dates
2 tbsp chia seeds
2 tbsp toasted desiccated coconut
1/4 cup ground flaxseed
1/3 cup raw unfiltered honey/agave/maple syrup
1 tsp vanilla extract

What you need to do

• Line a baking sheet with parchment paper.
• Mix all the ingredients in a large bowl.
• Roll out teaspoon sized balls and place them onto the baking sheet.
• Refrigerate for an hour.
• Transfer it to an airtight container and store it in the refrigerator.

Eggless Peanut Butter Bread

What you need

2 cups All purpose flour ¼ cup sugar 4 tsp baking powder ½ tsp salt
1 1/3 cup milk ½ cup creamy peanut butter
1/2 cup semi sweet chocolate chips

What you need to do

• Preheat the oven to 325 Deg F.
• Dust the chocolate chips with a tbsp of flour and set aside.
• Mix the baking soda,salt, and flour and sift this mixture.
• In a large bowl,add the milk,sugar,and peanut butter and mix well to form a lump free batter.
• Add the flour mix and fold gently.Add in the chocolate chips and gently fold once again.
• Scrape into a greased loaf tin and bake for 55-60 mins(1 hr).
• Let the cool down completely before slicing.
• Serving ideas:You could toast a slice with a little jam or jelly, spread with Nutella,topped with sliced bananas or add a drizzle of honey.

Mint corn pulao

What you need

1 cup rice,washed and soaked for 30 mins
1/2-3/4 cup frozen corn
1 onion,thinly sliced lengthwise
1/2-3/4 cup mint leaves,chopped
1/4 cup cilantro,chopped
2 spicy green chilies,adjust according to your liking
2 cloves garlic
1/2 inch ginger
1/2 tsp cumin seeds
2 cloves
1 inch cinnamon stick
salt to taste
2 tsp ghee
1 tsp oil
2 tbsp lemon juice
1 tsp garam masala
1 tsp coriander cumin powder
1/2 tsp turmeric powder

What you need to do

• In a blender jar,add the cilantro,mint,ginger,garlic,green chilies, and a tbsp of water and grind it to a smooth paste.
• In a small pressure cooker,heat the ghee+oil until hot.
• Add cumin seeds,cloves,cinnamon stick and saute for 30 secs.
• Add the sliced onions and salt and cook the onions until light golden.
• Add the ground paste and cook for 2 mins.
• Add the corn,rice,turmeric,garam masala,lemon juice,and coriander-cumin powder and mix everything well.
• Add 1 3/4 cups water and close the pressure cooker and cook the rice for 3 whistles.
• Once the pressure cooker cools,gently fluff the rice.Serve hot with raita,papad,and pickle.

Vegan Vanilla Cake

What you will need

1 1/2 cups all-purpose flour
1 cups sugar
1 tsp baking soda
1/4 tsp salt
5 tbsp vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
1 cup water

What you need to do

• Preheat oven to 350 degrees. Grease a 9-inch round pan. 
• To a large mixing bowl, add the flour, sugar, salt, and baking soda. 
• Mix up those ingredients.
• Add the oil, vinegar, vanilla extract, and water. 
• Mix using a whisk until it forms a batter and most of the lumps are smooth.
• Pour the batter into the prepared cake pan. 
• Bake on the middle oven rack for 30-35 mins or until a toothpick inserted in the middle of the cake comes out clean.
• Transfer the cake to a cooling rack and let cool.
• Slice and enjoy.

Palak chi patal bhaji

What you will need

3 cups spinach,finely chopped
3 green chilies,slit
4 large garlic cloves,minced
1/4 tsp methi seeds
1/4 cup raw peanuts
2 tbsp channa dal
1/ 2 tsp tamarind paste
1 tbsp jaggery
2 tbsp besan
4 tbsp oil
1 tsp mustard seeds
6-7 curry leaves
pinch of hing
1/2 tsp red chili powder
1/2 tsp goda masala
salt to taste

What you need to do

• Soak the channa dal and peanuts together for 3 hours.
• In a small pressure cooker,add a tbsp of oil.When hot add the methi seeds and chilies.Saute on low heat till the chilies change color.
• Add the spinach and saute for couple of minutes.Add the channa dal and peanuts and 1 3/4 cups of water and pressure cook for 3 whistles.
• When the cooker cools down open the lid.Add salt as per taste.
• In a bowl,mix besan and 1/4 cup of water into a smooth lump free paste.
• Add this paste to the spinach along with the tamarind paste and jaggery and cook uncovered for 5 mins on low flame.
• In a tadka pan,add the remaining oil.When hot add the mustard seeds,hing and when the mustard seeds crackle,add the curry leaves and garlic.
• When the garlic changes color to  light golden,add the chili powder and goda masala and switch off the heat.
• Add this tadka to the spinach gravy.Mix well.Bring it to a boil on low heat.
• Serve hot with roti.

Irresistible Eggless Whole Wheat Oatmeal Cookies

Ingredients

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.

Note:

• I have used Indian atta to make these cookies.
• Cooking time will vary as per the thickness of the cookies.

Variation:

• 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

Whole Wheat Pizza from Scratch

Ingredients:

For dough

3 1/2 Cups Whole wheat flour (I used king Arthur Brand)
1 tsp sugar
1 1/2 tsp salt
1 tbsp oil (EVOO works best)
1 tbsp active dry yeast
1 1/2 cups water room temperature

For the sauce

5-6 large red tomatoes, blanched
1 tbsp oil
1/2 shallot
5-6 large garlic cloves minced
1 tbsp Italian seasoning
1 tsp black pepper
1/2 tsp paprika
salt to taste
1 tbsp chopped parsley/cilantro

Toppings

1 1/2 -2 cups Pizza cheese blend
veggies of your choice-onion,bell pepper,spinach,tomatoes,olives
2-3 large basil leaves (optional)

What you need to do

  For the Dough

• In a glass bowl add 1/4 cup of water and microwave for 10 sec.
• Add sugar and yeast ,mix well and set aside for 10 mins.
• In a large bowl mix whole wheat flour and salt.
• After 10 mins,the yeast will turn frothy,now make a well in the flour mixture and add the yeast mixture.
• Microwave the remaining 1 1/4 cup water for 10 sec and use it as necessary to form the mixture in a dough.
• Smear the top of the dough with oil and knead it for 10-12 mins until it turns into a smooth non sticky dough.
• Place it in a greased bowl and cover with a damp towel.Set aside till it doubles,about 1 1/2-2 hours.
• Punch the dough down and divide it in 2 parts.Roll each part of the dough as thin as possible to the desired shape.Place it on a greased pizza pan or cookie sheet and set aside for 45 mins.

For the sauce

• Remove the skin of the blanched tomatoes and puree it.
• Heat oil in a saucepan,when hot add in the chopped shallot and saute till its color changes.
• Add the minced garlic and let it cook for 3-4 mins.
• add the puree,salt,seasoning,paprika & pepper and let the mixture come to a boil.Now reduce the heat and let the mixture simmer till the sauce thickens.Turn off the heat and garnish with cilantro/parsley.Let the sauce cool.

Assembling the pizza

• Preheat the oven to 500 deg F for 10 mins.Lightly coat the roll dough with oil spray and bake for 4-5 mins.
• Spread the sauce evenly on the baked dough,leaving 1 inch off the edge.Don't add too much sauce or else the dough will turn soggy.
• Spread the veggies uniformly on the sauce.Now spread the cheese all over the veggies.
• I usually bake my pizza such that 1/2 portion of it includes veggies and cheese while the other half is just basil and cheese.My kid enjoys the cheese pizza while we grab our share of veggie pizza.
• Reduce the oven temp to 425 deg F and bake the pizza for 12-15 mins until the top is bubbly and light golden.
• Whe

• 
  

Homemade Pasta sauce

Ingredients

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)
salt

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

Ingredients

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 soy sauce
2 tsp vinegar
3 TBSP Ketchup
a pinch ajinomoto(optional)
1/2 tsp Kashmiri Chili powder
3/4 cup water
1 1/2 tbsp cornflour dissolved in 1/2 cup water
salt

For garnishing
2 tbsp green onion
1 tbsp finely chopped cilantro


What you need to do

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

Instant Dhokla

Ingredients

1 cup Besan (sieved)
1 1/2 tbsp Sooji
1 tbsp ginger chili paste
1 cup water
a pinch of turmeric
1 tsp salt
3 tsp sugar
1 tbsp oil
1 1/2 tbsp eno fruit salt

For tempering

1 tsp mustard seeds
1/2 tsp hing
1 tsp sesame seeds
5 -6 curry leaves torn into pieces
2 tbsp oil
1/8 cup water
2 tbsp sugar
2 tbsp lemon juice

Method

• Get the steamer ready for steaming-Fill it with enough water,place an inverted thali at the bottom cover the lid and turn the heat on.
• Grease a 8 -10 in deep thali for the dhokla.
• In a bowl,add the besan sugar,salt,turmeric and then add water little at a time to form a smmoth mixture.
• When the steamer is ready add the oil , the fruit salt,lemon juice and mix well.Immediately pour in the grease thali and steam for 10 mins.
• Remove from the steamer.Let it cool for 5 mins.
• Heat oil.when hot add hing mustard seeds when they splutter add sesame seeds,curry leaves and turn off the heat.
• Add the water,sugar,and salt. Mix and turn on the heat and bring it to a rolling boil.
• Turn off the heat and add the lemon juice.Pour this mixture evenly on the dhokla.
• After 5 mins cut the dhokla and garnish it with cilantro before serving.Serve hot.

Dosa batter

What do you need

2 cups Sona masoori rice
1/2 cup urad gota
1/3 cup channa dal
1 tsp fenugreek seeds(methi dana)

What you need to do

• Wash and soak the ingredients for 5-6 hours or overnight.
• Take small amount and grind the blender.Just sprinkle water as needed while grinding.
• Do not use lot of water while grinding and do not run the blender continuously for more than a min.
• Make a smooth batter and cover and ferment for 10-12 hours in a warm spot.
• Add salt before making dosas.