Friday, November 30, 2012

Eggless Chocolate Chip Cookies

I was hunting for an eggless chocolate cookies to make for my daughter and came across this from  here  it was so an eyecatching recipe that I tried and everyone at home super liked. The main ingredient being wheat flour, keeping in mind the health point of view I fell in love with the recipe and wanted to try this.  Thanks Radhika for the wonderful recipe.

Prep Time:
10 Minutes
Bake Time: 15 – 20 Minutes
Total Time: 25 Minutes
Makes: 15 Cookies
Shelf Life: 1 week


  • Whole wheat flour or all purpose flour – 180 gms
  • Baking Powder – 1 tsp
  • Butter – 100 gms
  • Brown sugar – 100 gms
  • Cocoa powder – 2 tsp
  • Vanilla essence – 1 tsp
  • Chocolate Chips – 4 tbsp (divided)
  • Smarties – for decoration

Wednesday, November 28, 2012

Harbara Chawal or Rice with Brocoli

Serves : 2
Time taken : 15 minutes excluding the rice cooking time.

Simplest and healthy rice, needs no accompniments and wonderful to take for lunch box . I have addeded brocoli, mint, curry, corander leaves, kasthuri methi and amchur powder. They make this dish so yumm and unique.


Basmati rice (cooked with salt ) – 1 cup 
Oil – 2 tbsp
Brocoli – chopped very fine
Mustard – ½ tsp
Channa dal –  1 tbsp
Urud dal – 1 tbsp
Curry leaves – 1 sprig
Coriander leaves – 2 sprigs
Garlic – 2 nos. finely chopped
Greden chillies chopped - 3 nos
Amchur Powder or lime juice to your taste
Water – very little
Fresh coconut grated – 1 tbsp or  fried cashew for garnish (Optional)

Monday, November 26, 2012

Ragi or Finger Millet Malt

Serves : one mug

Time taken : 15minutes


Recently we had to fast for Guruvayur Ekadashi, absolutely no rice and hence I made this for my breakfast. Ragi malt was my favorite during childhood days. I used to love to have this in the morning before going to school. So healthy and a very filling  drink, my mom  used to add some coconut, sugar and milk and enoy this. 



To tell you all frankly there is no measurements for the ingredients to make this, you can add more or less ragi powder or even make with full milk without adding any water or even for that matter your can add some powdered nuts into it. Just one note if you are giving kids, make it  little watery and let the malt be without any granuals as they can gulp it. However just to get you all a hold of this recipe how I made  is given below.

Friday, November 23, 2012

Rich Choco Cake (Eggless)

All purpose flour – 2 cups
Baking powder -  2 tsp
Baking soda – 1 tsp
Dark chocolate - 1 ¼ cup
Water ¾ cup
Butter room temperature – ¾ cup
Caster sugar – 5 tbsp
Condensed Milk -  400gms
Vanilla – 1 tsp
Walnut or any nuts you like ¼ cup (optional)


Preheat oven to 180°C.  Grease baking tin and dust flour.

Sieve flour, cocoa and baking powder in a bowl. 

In another pan add the water and chocolate and boil it so that the chocolate melts and let it cool.
In another bowl, mix or use a hand mixer and  incorporate the butter, sugar, condensed milk and add the chocolate mix. Now add the dry ingredients and let it get mixed well.
Pour this into the tin and bake in preheated oven  for about 25 minutes or a toothpick inserted into the center of the cake comes out clean. Remember each oven has their own temprature so have an eye and bake it perfectly
Cool completely and enjoy this with a scoop of vanilla ice-cream.

Sending this to :


Thursday, November 22, 2012

Bitter Gourd or Pavaka Fry

Bitter gourd is one vegetable that  I never like to eat this in any form as I hate its  bitterness. Taking me back to my younger days when my mom used to make it often at home for meal. I would literarlly cry  as I don’t want to eat it and hated it so much.

Now keeping in mind the health benefits,  I make it a point to make it once a month at home, some times it could be a fry like this or a theeyal.

This fry I tell is not bitter at all and goes well with some nice tangy curry like moru kutan.

Nutritional Benefits of the Bitter Guard

Bitter gourds are very low in calories but dense with precious nutrients.  It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.  It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.

Lets move on the recipe:
Bitter guard      : 2 medium (remove the seeds and slice them thin)
Onion – 2 medium sliced
Green Chillied – 5- 6 sllit
Oil – 2 to 4 tbsp
Sale to taste
Turmeric powder – ¼ tsp
Sugar – ½ tsp *
Chilli Powder – ½ tsp or upto your level of spice
Lemon  juice – 1 tsp *
* optional

Tuesday, November 20, 2012

Vangibath (Rice with Eggplant in an aromatic powder)

Tired of making curry, accompaniments and preparing a full meal each day. Take a break and here goes a simple and easy lunch perfect and yummy to fill your hungry tummy.
Yet another fantastic  cuisine of Karnataka which has some unique combination of rice and eggplant.

You can make this spice powder and use it whenever you need them its so handy for lunch box on a lazy day. Just need some crunchy like chips to accompany or some of them like to eat with simple raita.

1 cup rice
6 small brinjals (Use the long green brinjal however you can make with any brinjal that you have)
Vangibath powder - 2 tsp
Curry leaves – 2 sprigs
Lemon  juice – 1 tsp
Oil – 3 tbsp

Sunday, November 18, 2012

Marble Loaf (Eggless)


Condensed milk  - 400 gms
All purpose flour -2 cups
Unsalted butter - 125 gms
Sugar - 2 tbsp
Baking powder – 1 ½  tsp
Baking soda - 1  ½  tsp
Vanilla essence - 2 tsp
Milk - 1 cup
Cocoa powder - 1 tbsp + ¼  tsp

Thursday, November 15, 2012

Chicken Vindaloo

Well this will be my last post for the non veg recipe, as we are gearing up for the fasting period from tomorrow which means I will be a pure vegetarian until December 27th 2012. 


Chicken - 1 kg
Salt to taste
Turmeric powder - 1/2 tea spoon
Vinegar - 3 table spoon


Masala to grind
Kashmiri Red chilies - 10 (keep an eye on the spice upto  your level)
Cumin - 1 tea spoon
Black pepper corns - 1 tea spoon
Cloves - 3-4
Cinnamon - 1 stick
Star Anise - 1 or 2                                                                                                                                    Coriander powder – 1 tbsp                                                                                                                    Mustard -   1 tsp
The aroma of the masala is too punget.

Wednesday, November 14, 2012

Kerala Parotta - Eggless

Makes : 8-10 small sized parotta

Ingredients :

All purpose flour -  2 cups
Luke warm water as required
Oil  -  1 tbsp
Salt to taste


In a bowl mix all the ingredients  and knead  by adding water little by little, like how we make chappathi dough. Knead the dough well for about  10-minutes  and cover it with a wet towel, keep it aside for 1 hour.


Divide the dough into balls . Cover the balls in a  wet cloth so that it won't get dry. Take a portion and apply some oil on it and roll the ball as thin as possible  apply a little more oil over the rolled dough. While spreading the dough use enough oil on the surface, so that it wont stick together when you folds.

Hold the two ends of the dough straight and make pleates layers on the rolled dough starting from one end.
Holding at one end of the layered dough ,rotate it round and keep aside,again cover with wet towel.

Place the folded dough  to rest, use your hand to spread it. Parotta should be a medium thick round.
Heat a nonstick pan on medium heat, pour a spoon oil and fry the parotta turning frequently, until speckled brown and firm.

Keep the cooked porotta in a air tight container.

When 2- 4 parottas are done, place them in a flat surface and tap from the both sides (like how you clap with your hands). This is to help the layers to separate.  Do not beat them soo hard, this tapping has to be done when the parotta is hot if not it will break.

Yummy kerela Parotta is ready serve


Monday, November 12, 2012

Aloo Paratha

For making dough
Wheat flour – 1 cup                                                                                                                                    Oil – 1 tbsp                                                                                                                                              Salt to taste                                                                                                                                                 Water as required

Saturday, November 10, 2012


All purpose flour-1 cup
Butter or ghee - ½  cup  *

Sugar - ½  cup
     Salt a pinch
     Cardamon powder – ¼ tsp
     Cashew nuts- 2 tbsp (Crushed or chopped)
     Pistachios for garnish
·         I prefer to use butter than the ghee as I love to retain the white colour

Wednesday, November 7, 2012

Vaza Poov or Banana Bud Thoran

Vazha poov (bud) – 1 no. medium
Vanpayar ( red beans)- ¼  cup
Grated coconut – ¼ cup
Red chilli whole – 2 nos.                                                                                                                           Greenchillie chopped – 3nos
Asafoteida – 1 generous pinch
Garlic  - 2 nos
Turmeric powder – ¼  tsp
salt to taste
Coconut oil        
Mustard – ¼ tsp
Urud dhal – ½ tsp                                                                                                                                     Curry Leaves

Tuesday, November 6, 2012

Methi Pulao

Winter is approaching here and we can see lovely METHI leaves in the market these days. The moment I say METHI many of  you think its gonna be a bitter dish, no no don’t worry its really a very nice flavoured rice with very less ingredients what you  have at your kitchen.  Even if you don’t have fresh methi leaves you can still manage with the dry version. But I suggest you try making this first with the  fresh leaves, as you will fall in love with the divine, yummy and healthy dish as its  with loads of methi in it.

Lets move on straight to the recipe:

Cook time: 30 min
Serves: 4-6


Methi – 1 bunch ((approx  250 g)
Rice- 2 cups
Oil – 2 tbsp
Cumin seeds –  ½  tsp
Tomato – 1 medium chopped
Turmeric powder   ¼   tsp
Green chillies – 2 nos. finely chopped
Red Chili Powder – to taste and spice it to your level
Coriander Powder  – 1 tbsp
Salt – to taste
Water – 4 cups

Monday, November 5, 2012

Pyaz Ke Parate


Wheat  flour – 1 ½  cups
Onion chopped – ½ cup
Besan flour  – 2 tbsp
Salt to taste
Green chillies chopped – 2 nos
Anar dana, roasted and powdered – 1 tbsp
Coriander powder – ½ tsp
Coriander leaves – 3 sprigs chopped  
Oil – tbsp
Water as required

Saturday, November 3, 2012

Jello Jelly Marble Squares

Sick and tired of having jelly plain, try this its really a nice way to enjoy this colourful squares J  - Jello Jelly!!  This is one of my favorite  desert of my daughter. Missing her terribly.


Cherry  flavour gelatin (readymade jelly mix) 1 pack *
Lime  flavour gelatin (readymade jelly mix)  - 1 pack
Pineapple   flavour gelatin (readymade jelly mix) – 1 pack
Unflavored gelatin 2 envelope
Condensed milk 1 can
Water 1 ½ cup boiling water and ¼ cup cold water
* You can use any flavour of gelatin to make this and also you can reduce the jelly to half packs and increase the white (condensed milk more if you like more of the white).

Friday, November 2, 2012

Egg Burji with methi leaves


Eggs – 3nos
Green chillies – 5 nos  (keep the spice to your level)
Onion chopped – 1 no
Methi leaves – ½ bunch cleaned and chopped fine
Turmeric powder – a pinch
Oil – 2 tbsp
Salt to taste
Coriander leaves – 3 sprigs chopped

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