A Chef's Melody

Ingredients 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 ...

Ingredients: 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 cent...

Ingredients 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. Variation Add a tsp of vanilla or almond extract. Add chocolate chip to the dough.

Ingredients: 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. Note: The color of the pedha depends on the color of butter and saffron.For yellow col...

Ingredients 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 salt What you need to do Boil 6 cups of water with sugar and 2 tsp salt. Add the broccoli florets and boil for 2 mins. Drain and pat dry on a kitchen towel or napkin. Marinate the florets for 15 mins with lemon juice,ajwain,1/2 tsp chilli powder and 1 tsp salt. 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). Grill it on a grill or in oven. 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. Serve steaming hot.

Ingredients 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 Grease a loaf pan (9"X 5") and set the oven to preheat at 350 deg F. In a mixing bowl,add the mashed bananas,sugar,oil,vanilla extract and all spice.Combine well. Sift all the dry ingredients-Wheat flour,cocoa,baking soda and baking powder. 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. Add the dry ingredients in batches into the banana mixture.Fold gently. Once done,add the raisin-walnut mix and give it a gentle fold. Pour this batter in the loaf pan and give it a gentle tap to release all the air bubbles in the ...

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!