Wednesday, October 5, 2016


  • Ingredients:

      • ¼ cup chickpea flour/ besan
      • ¼ cup oats flour
      • ¼ cup wheat flour*
      • ¼ cup rawa/semolina *
      • ½ cup grated brocoli 
      • 1/2 cup grated carrot
      • 1 cup tomato puree / 2 tomatoes
      • ¼ cup chopped bell peppers
      • ¼ cup steamed sweet corn (frozen or fresh optional
      • 1 green chili finely chopped (optional)
      • Hand full of chopped cilantro/coriander leaves 

      • Spices 
      • ½ teaspoon turmeric powder
      • 1 teaspoon coriander powder
      • 1 teaspoon cumin
      • 1 tea spoon chhat masala
      • grounded black pepper 
      • Salt to taste
      • Add water as needed to adjust consistency.
      • Oil/ghee as needed to pan fry.

  • Directions

  • In a bowl mix in everything , add water as needed to get thick batter like consistency.
  • Let the batter stand for 5 minutes at least .

  • Heat a non- stick pan to low medium heat,drizzle little bit oil an then  pour a ladle full of batter to desired size on the pan.
  • Dab the batter flat with the back of the spoon Drizzle some oil ,cook both sides until golden brown and crisp.

  • It will take around 3-6 minutes each side to cook depending on the thickness
  • .Serve hot with any chutney or sauce.


You can add choice of veggies.


Wednesday, February 10, 2016

Eggless Banana Cake

Eggless Banana Cake 


Dry ingredients

2 cups flour Wheat flour + 2 tbsp. more flour
1.5 cups white sugar or cane sugar
1.5 tsp baking soda

Wet Ingredients

2 tsp vinegar or lemon juice
1 tsp vanilla extract.
1.5 cup hot water
5 tbsp. Oil or melted butter (can use coconut oil too)
1 cup + 2 tbsp. Banana puree


Preheat the oven to 180 C. Grease a baking pan, set aside.
  1. Mix all the dry ingredients except sugar and sieve them, set aside.
  2. Pour hot water, oil and vanilla extract in the sugar, and stir to melt sugar fully.
  3. Add vinegar, stir well.
  4. Add the flour to the liquid. Mix well to remove lumps, do not over do
  5. Stir in banana puree and mix well. Do not over do. You can see the batter slightly rising up with bubbles.

6. Pour in the baking tray and bake for 25 to 35 mins, keep checking after 25 mins, tooth pick inserted must come out clean. 

7.Let cool off fully before you move ahead to frosting. I did not frost mine.
 Sprinkled some sugar on top


  1. This cake tastes best the next day. Refrigerate and consume the next day.


Thursday, February 4, 2016

Italian Stuffed Buns

Italian Stuffed Buns


for 9 buns

3 cups wheat flour
1 tea spoon yeast
1.5 cups water
1/2 tea spoon sugar
1/2 tea spoon salt
2 tea spoon olive oil/ unsalted butter
2 tea spoon dried oregano leaves
2 tea spoon dried basil leaves ( You can replace it with fresh )
2 cups chopped vegetables like colored capsicum, chopped broccoli, olive, chopped spinach leaves and chopped tomatos.


Take look warm water in a pan, add sugar and east,let it seat for 5 minutes

Mix flour, veggies, salt, oregano, basil and oil all together.

Mix together wet and dry ingredients and make a smooth dough.
knead it properly for 5 minutes.

Keep the dough in greased large bowl and let it rest for an hour.
After an house dough should be double in size.. now knead it again properly and dived the dough into 9 to 10 parts.
Grease a baking tray and then make a proper ball and arrange the balls into baking tray leaving some space in between.
Cover and let rest for 40 to 45 minutes, it will rise again double in size.

Brush milk on the top of buns and then,
Bake in 450 F preheated oven for 10 to 15 minutes or until they are light brown in color.
Remove and let them rest for 5 to 10 minutes
Serve with any hot soup... i served with tomato soup. u can grease some olive oil and sprinkle sea salt as well... it tastes yum :)

Note: Fresh basil leaves will taste batter.
          With tomatoes buns will be little juicy and more moist.

Monday, April 13, 2015

Baklava Cups

Baklava Cups

Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
We tried it in a cups, Because cups are easy to serve and easy to eat tongue emoticon smile emoticon
My guru maharaj was coming and I heard that he likes Baklava, so thought to offer him .. But the problem was i didn't had any idea about it .. then one of my dear friend Deepali helped me out making this, and it came out perfect ... everyone liked it.
So Haribol to Guru and Gauranga ,, And Special Haribol to Deepali !!

For 12 baklava cups 


1/2 cup pistachios chopped
1/2 cup walnuts chopped
1/2 cup almonds chopped
1/2 cup pine nuts
1/2 cup dates chopped
1/4 cup plus 3 tablespoons sugar
1/4 cup tablespoons butter, melted
1/4 teaspoon vanilla extract
2 boxes phyllo  sheets , 15 shells each
1/2 cup water
1/4 cup honey

mini cupcake pans


  • Roast all the nuts for 5 to 6 minutes or till golden brown.
  • Mix chopped dates into nuts and then add 2 table spoon of sugar and 1 table spoon of melted butter.
  • Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened.
  • Cut the phyllo shells as per your cup cake pan cups .
  • Place phyllo shells in wells of to cupcake pans and brush melted butter on the top of each shell.
  • And make cup with 8 to 9 layers of phyllo sheels.
  • Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
  • Pour 1 to 2  teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.


You can use phyllo cups as well.


Wednesday, March 4, 2015

Choclate Cake Pops

Cake Pops

For 24 cake pops


1/2 cup condensed milk
1 tea spoon baking powder
1/4 cup unsalted butter
1/2 tea spoon baking soda
1/2 cup milk

Cake pops pan 
Cake Pop Sticks 

For garnish

Chocolate chips


Cake better

  • Sift all dry  together in a big bowl.
  • In another bowl mix butter and condensed milk together.
  • Add vanilla essence, vinegar and half of the milk, whisk in properly.
  • Now mix flour mix slowly and rest of the milk too.
  • Stir until combined.
  • Greece the cake pops pan.
  • Pour the better half of the mold. 
  • Bake this for  10 minutes at 350 F or 180 C.
  • Remove it from  pan.Let it cool.

Instructions for making Pops 

  • Dip pop sticks into melted chocolate and then insert that into middle of the cake balls.
  • Then keep aside for minimum 10 minutes so that sticks will be fix into balls.
  • Now dip pops into melted chocolate (Remelt the chocolate if it is too thick) or intocolored melted candies and then sprinkle sprinklers on top of that.
  • Stick it in thermocol or in pop stand.
  • You can use white chocolate chip too to melt and then mix color of your choice.
  • Chill it for sometime.


Mooli Paratha/ Radish Paratha

Mooli Paratha/ Radish Paratha

For 5 parthas


1 big Radish/ Mooli 
2 to 3 green chilies chopped
cilantro chopped
1 tea spoon ajwain/carom seeds 
1/2 tea spoon haldi/turmuric
1 tea spoon zeera/ cumin seeds
1 tea spoon red chilli powder (optional)
salt to taste
wheat flour/aata 
oil/butter as needed


  • Peel and grate radish add salt and keep aside for 15 to 20 minutes.
  • Now squeeze out a whole lot of water from this grated radish, do not discard this water, save it to knead dough. 

  • Add ajwain  and little salt into flour and then prepare the whole wheat dough using squeezed water from mooli. If needed add extra water.

  • Add chopped green chilies, chopped cilantro, ajwain, haldi, zeera , red chilli powder to the grated mooli.

  • Mix it properly.

  • Now take lemon sized ball from the dough and roll them with hand into a small circle, about 5 to 6 cms dusted with wheat flour.

  • Take a spoon full of  mooli/radish stuffing and place it on one of the rolled dough. don't use too much stuffing as in that case the mooli parathas can break while rolling.

  • In the meantime, heat the tava. Roll the dough into the size of a paratha or roti. Care should be taken while rolling the dough as the paratha may break.
  • Because of salt to the mooli and thus as a result some juice will start oozing out from the mooli parathas.That is defiantly ok. 

  • Cook on both sides drizzling some oil or ghee each side, until golden brown spots appears. the mooli paratha should become golden and crisp from both sides.
  • Make sure that the paratha edges are cooked well. you can use spatula to press them. use liberal amount of ghee or oil to cook the parathas. 
  • serve the mooli paratha hot with butter/makhan or curd or the pickle of your choice.


Thandai Recipe

Thandai Recipe

For: 2 serving


  • Milk 2 cups (half litter)
  • 2 table spoon sugar
  • 1 tea spoon rose water
  • 4 to 5 saffron thread

 For masala to grind

  • 1 tea spoon  poppy seeds (khaskhas )
  • 6 to 7 cashews (kaju)
  • 20 almond (badam)
  • 1 tea spoon fennel seeds ( Saunf )
  • 1 tea spoon Black pepper (kali mirch)
  • 3 pods cardamom or 1/2 tea spoon cardamom powder (elachi )


  • Take all the the masala ingredients soak it in the water minimum for 40 to 45 minutes.
  • Then boil milk and keep it aside to cool down.
  • Add saffron threads and sugar  in 2 table spoon of warm milk  keep aside. 

  • Peel the almond and grind it with other ingredients and make a fine paste.

  • Add paste into Milk, mix it well and keep aside for 20 minutes. 

  • Add saffron milk, mix it well and then  pour into serving glasses, add crushed pistachios, crushed almond  and some saffron threads.You can even add dried rose petals. (Some people strain milk after adding paste , but i like that texture so didn't  strained).

  • Serve Chilled !!

Note :

  • You can strain the milk after adding grinned paste... after grinding add saffron milk and then serve.


Wednesday, January 7, 2015

Avocado Paratha

Avocado Paratha

Avocado Paratha is a Healthy, yummy and tasty Avocado paratha is a perfect for kids breakfast and tiffin. Got this idea from one my closest friend Meenakshi , thanks for sharing your thoughts and recipe with me :)


2 Avocados
3 cups wheat flour
1/2 tea spoon salt


Peel avocado in big bowl, remove seed from that.
Add Wheat flour and salt.
Knead it properly, if its wet add more flour.
You don't need water to knead this, You have to knead with avocado paste only.

Keep aside for 5 minutes.
Make small balls and then roll it and make soft parathas.

Serve t hot with curd or any curry/sabji you want.


Sunday, January 4, 2015

Eggless Sponge Cake

Egg less Sponge Cake


1 can condensed milk
1/2 cup butter
2 1/2 cup cake flour/ all purpose flour
2 tea spoon baking powder
1 tea spoon baking soda
1 cup milk 
1 tea spoon vanilla essence
1 tea spoon vinegar  


  • Preheat oven at 350 F. 
  • Sift all dry ingredients together in a big bowl.
  • In another bowl mix butter and condensed milk together.
  • Add vanilla essence, vinegar and half of the milk, whisk in properly.
  • Now mix flour mix slowly and rest of the milk too.
  • Stir until combined.
  • Pour into greased 9 inch pan , place the tray on preheated oven.
  • Bake for almost 45 minutes or until toothpick gets out clean.
  • Remove from the oven , let it sit for 15 to 20 minutes. and then remove it form the cake pan.


Saturday, January 3, 2015

Cake Flour micture

Cake Flour


1 tea spoon baking powder
2 tea spoon cornstarch
all purpose flour


For 1 cup cake flour take 1 tea spoon baking powder, 2 tea spoon cornstarch and for rest of the cup take all purpose flour.
Mix it properly and sift  it


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