Lemon Cake

Ingredients:

1 1/2Cup all-purpose flour.

3/4 Cup caster or white sugar.

3 tbsp unsalted butter.

1tsp Flax seed powder (egg replacer)

1/4 tsp baking soda.

1/4 tsp baking powder.

1/4 tsp vanilla essence.

2 tbsp fresh lemon juice

1/2 tsp Lemon rind (grated lemon skin)

Milk as needed.

A pinch of salt.

Method:

Preheat oven at 350F(180'C). Grease cake pan and dust with all purpose flour so that the cake comes out easily.

In a bowl sieve the floor, baking soda, baking powder and salt.

In another bowl pour sugar, vanilla essence, butter and salt - blend properly until butter becomes fluffy.

Add flax seed powder and lemon rind & juice into the mixture.

Now add dry ingredients slowly to the mixture. Blend till it is mixed properly.

Pour the batter in cake pan. Bake for 30-35 min until tooth prick inserted into cake comes out clean. 

Let the cake cool down for 10-15 minutes then cut into desired shape.

Here is moist eggless lemon cake ready to serve with evening tea or coffee  :)

Mexican Veggie Roll

Ingredients:


For Tortillas or Roti:


2 cups Maida or Atta (here I have used atta Roti here)
1tsp oil.
1/4 tsp salt
Water to make dough.


For filling:


1/2 Cup shredded red cabage.
1/2 Cup shredded white cabbage.
1/4 Cup thin sliced onion
1/4 Cup thin sliced Bell pepper (different color if available).
1/4 Cup Mexican shredded Cheese.
2 Tbsp finely chopped tomato
1 Tsp origano
Crushed chilly to taste
Black pepper to sprinkle
1 tsp Lemon juice
Salt to taste


Method:


In a bowl put atta or maida, add oil and salt, mix with water, make slightly stiff dough.


Rest the dough for 15min.


Take out a small portion, roll like chapati and roast on griddle on both sides.


Mix all the vegetables, sprinkle chilly flakes, origano, black pepper, salt, squeeze lemon on top and mix properly.


Apply butter to roti, put veggie mixture and sprinkle mexican cheese.


Roll tightly and make it hot on the griddle.


Cut them into pieces and serve hot or cold.

Mysore Bonda

Ingredients;

11/2 cup All purpose flour or Maida
1/2 cup Rice flour
1/2 cup beaten Curd
1tsp Ginger paste
1/2 tsp Jeera
Chopped fresh Coconut (optional)
Chopped green chilli to taste
Salt to taste
Oil to fry
Water as required

Method:
In a mixing bowl add both flour, curd, ginger paste, jeera, green chilli, coconut and salt together.
Add water, make thick batter like a idli batter consistency.
Rest the batter for an hour or till it rises little and becomes light and fluffy.
Beat the batter with hand.
Drop small lump of batter in  hot oil and fry on medium flame till golden brown.
Serve hot with coconut chutney.
This is very delicious snack for evening tea or coffee.

Chocolate Cake - Cream Cheese Frosting

Peanut Laddu

Coming soon

Crunchy Poha

Moong Daal Laddu

Sprouted Moong Patties

Ingredients:

1 Cup Green Moong Sprouts
4 tbsp Soya flour
4 tbsp Bread Crumbs
Green Chilli paste as needed
1/4 Cup  grated Carrot
1/4 Cup grated Cabbage
1/2 Chopped Bell Pepper
1 Chopped Onion
1 tbsp Garlic paste
Olive oil as required
Black pepper to Garnish
Salt to taste

Method:

Blend moong sprouts into course texture and transfer to large bowl.
Add chopped vegetables, salt to the mixture and mix properly.

Add soya flour and bread crumbs, mix until it forms patties consistency (thick dough). You do not need extra water as vegetables have enough water in it.

Make patties with hand and shallow fry in olive oil.

Serve a filler for burgers or breads or as it is with any dips.

Phulka/Roti

Ingredients:

Atta or Whole Wheat Flour 2 Cups

Salt 1/4 tsp

Oil 1/2 tsp

Method;

Add all three ingredients together and put water as required ,knead a soft dough.

Rest the dough for 15min.

Take a Small lump of dough, flatten with rolling pin, make it in round shape as shown in the picture.

Put it on a hot griddle, once half done, place on fire directly and cook on both sides, allow to puff up.

Serve hot or wrap them with cloth to retain softness of roties.

Paneer Masala

Ingredients:

200 gm Paneer

1large Tomato 

2 Medium size Onion          

1 Green bell pepper

1tsp Dhania powder

1tsp Red chilly powder

1 tsp Garam masala

2 tbsp oil

1 tsp Kasoori methi

1/2 Termeric powder

1/2 Cup non-fat milk

1tbsp Ginger & Garlic paste

Salt to taste

Method:

Defrost the frozen paneer or put into boiling water and drain after few minutes once they become soft.

In a kadai heat oil and put ginger-garlic paste, chopped (lengthwise) onion, once they turn slightly brown add tomato, chilly powder, dhania powder and turmeric and saute for a few minutes.

Add chopped (lengthwise) bell pepper and saute for a few minutes, when they are still crunchy add paneer, kasoori methi and milk.

Lastly add salt and sprinkle garam masala and mix well.

Serve hot with roti or chapati

Cinnamon Almond Cookies

Ingredients:

1/2 Cup All purpose Flour

1/2 Cup Roasted Crushed Almonds

3 tbsp Butter

3/4 Cup Brown sugar

1/4 tsp Cinnamon powder

1/4 tsp Baking powder

Milk as needed to prepare consistency

Pinch of salt

Method:

Preheat the oven at 325F/160C for 10min.

Mix butter, sugar baking powder, salt and baking soda, beat with electric blender or hand until it becomes fluffy.

Mix flour and almonds until it becomes like chapati dough. Add milk if necessary.

Make it into desired shape and bake in preheated oven for 15 to 20 min or until it becomes golden brown.

Allow them to cool on cooling rack.

Serve with tea or coffee. 

Eggless Chocolate Cake

Ingredients;

2 cup All purpose flour (Self rising flour)

3/4 cup Butter ( room temperature)

1 1/2 cup Brown sugar

1/4 cup Cocoa powder

3/4 cup plain Yogurt (curd)

1/2 tsp Baking soda 

1/2 tsp Baking powder

Milk as needed (approx 1/2 cup)

Pinch of salt

Garnish with wiping cream and strawberry

Method;

Preheat oven at 180'C for 10min.

Combine butter, cocoa powder, sugar and yogurt together with electric blender or with hand until it becomes fluffy.

Sieve flour, baking soda, baking powder and salt together and to the cocoa mixture.

Add milk beat again with electric blender mix all ingredients properly.

Batter should be pouring consistency.

Grease th baking tray fill only half the tray and allow some space rise up.

Bake for 30-35min, test with toothpick or knife inserted in the centre of the comes out clean.

Allow it to cool and cut into desired shapes.

Serve.

Rava Idli

Ingredients:

2 Cup Chiroti sooji OR Fine sooji 

2 tbsp Oil

1/4 tsp soda

2 tbsp Oil1/4 tsp soda

1tsp Mustard Seeds

1/4 Asafetida

1 tsp Channa daal

1 tsp Urad daal

1 tsp Chopped green chill

1 tsp Chopped curry leaves

2 tsp Chopped Coriander

Grated carrot to garnish

Roasted Cashew to garnish

Salt to taste

Method:

Heat oil in a pan or kadai and put mustered seeds, when splutter add asafetida, channa daal, grad deal.

When daal turns into golden brown add green chilli and cashews.

Then add sooji and fry for 2-3 min.

Allow it cool down completely.

Add yogurt, soda, coriander leaves and salt, keep aside for 2min.

Boil water in Idli cooker.

Apply oil to idli plate, pour batter into idli bowl, garnish with coriander leaves, carrot, cashew and steam for 10min.

Serve hot with chutney.

Honey Cookies

Ingredients:
1 Cup All purpose Flour
3 tbsp Butter
1/2 Cup Brown sugar
2tbsp Honey
1tbsp crushed Almonds
1tbsp Chocolate chips 
1/4 tsp Baking powder
Milk as needed to prepare consistency
Pinch of salt


Method:
Preheat the oven at 325F/160C for 10min.
Mix butter, sugar, baking powder, salt, honey and baking soda. Beat with electric blender or hand until it becomes fluffy.

Mix flour, chocolate chips and almonds until it becomes like chapati dough. Add milk if necessary.

Make into desired shape and bake in preheated oven for 15 to 20 min or until it becomes golden brown.

Allow them to cool on cooling rack.

Serve with tea or coffee. 

Masala Roti

Ingredients:


2 Cup Rice flour
1/4 Cup fried gram flour and maida
1/2 Cup Channa daal flour or Besan
1/2 tsp carom seed powder
1 tsp Jeera
Red chilly powder to taste
1 tsp sesame seed
1/2 cup onion (finely chopped)
Green chilly (chopped ) to taste
Butter milk to mix the dough
Salt to taste
Oil to roast


Method:


Mix all ingredients with butter milk to make a soft dough.


Tap on aluminum foil or banana leaf (if available) to a thin roti.


Apply oil on the roti and put it on a hot griddle.


Cook both side until you get brown spots.


Serve hot with curd (yogurt) and pickle.

Homemade Pizza (from scratch)

Ingredients:                                              


For Dough:
2 Cup All purpose flour OR Maida
1 tsp Active dry yeast
1 tsp Sugar
1/4 tsp Salt


For Sauce:
2 ripe tomatos or store bought puree
1 Red bell pepper or capsicum
1 tsp Mixed Herbs like origano, basil.
1/4 tsp Garlic powder
1 tbsp olive oil
1/2 tsp butter (optional)
Salt to taste
Black pepper to taste


For Topings:


Any chopped vegetable like tomatoes, onion, olives bell pepper (your choice)
Mozzerella cheese or pizza cheese or combination of Mozzerella and permasen
Crushed red chilly to garnish.


Method:
Soak yeast, sugar and salt into a cup of water leave for 10min.
Add to flour and mix it properly, keep the dough aside for an hour or two, or until it rises to double the size


Finely chop the tomatoes and bell pepper.
In a pan put olive oil, tomato and bell pepper mixture and add all other ingredients.
Boil for few min until all ingredients incorporate well.


Take lump of fermented dough press it on baking pizza pan by adding little olive oil as desired shape and thickness.
Bake the flattened dough for few min in 230'C until half cooked or slightly brownish.
Take out from oven. Spread sauce and other toppings with cheese.
Bake until cheese gets melted.
Garnish with black pepper, crushed chilly.

Butter Cookies

Ingredients:


1 Cup All purpose Flour/Maida
3/4 Cup Confectionary sugar/Icing sugar
1/4 tsp Vanilla essence
1/4 Baking powder
1/4 Baking Soda
3 tbsp Butter
1 tsp Flax seed meal
2 cubes of Baking chocolate for decoration (optional)
Pinch of salt
Milk as needed
1 tsp Sugar for toppings


Method:
Preheat oven to 325'F (160'C) and grease the baking tray.

Add flax seeds meal to 3 tsp of warm water. 


Sieve dry ingredients together.

Beat the butter, sugar, vanilla essence and flax seed together untill frothy and creamy


Add dry ingredients, mix properly.


Make into desired shape using cookie cutter or with hand.


Melt baking chocolate and pour into plastic cone bag to decorate the cookies.
(My little daughter decorated these cookies)
Bake in preheated oven for 15 -20 min.

Put them on cooling rack, store in airtight container.


Note: Melt baking chocolate by double boiling method OR microwave reheating.

Wholemeal Choco Chip Cookies

Ingredients:

1 Cup Wheat floor
3/4 Cup Brown sugar
1/4 tsp venilla essence
1/4 Baking powder
1/4 Baking Soda
3 tbsp Butter
1 tsp Flax seed meal
2tbsp Choco chips
Pinch of salt
Milk as needed

Method:

Preheat oven to 325'F (160'C) and grease the prepare baking tray.


Add flax seeds meal to 3 tsp of warm water. sieve dry dry ingredients together.

Beat the butter, sugar, vanilla essence and flax seed together untill frothy and creamy.


Add dry ingredients, mix properly.Sprinkle milk to make dough.


Make as for desired shape, press in sugar and bake in preheated oven for 15 -20min

Put them on cooling rack, store in airtight container

Ragi' n' Oats Cookies

Ingredients:


1/2 Cup Ragi floor
1/2 Cup quick cook Oats
3/4 Cup Brown sugar
1/4 tsp vanilla essence
1/4 Baking powder
1/4 Baking Soda
3 tbsp Butter
1 tsp Flax seed meal
Pinch of salt
Milk as needed


Method:


Preheat oven to 325'F (160'C) and grease the prepare baking tray.

Add flax seeds meal to 3 tsp of warm water. sieve dry dry ingredients together.

Beat the butter, sugar, vanilla essence and flax seed together untill frothy and creamy.

Add dry ingredients, mix properly.

Make as for desired shape and bake in preheated oven for 15 -20min

Put them on cooling rack, store in airtight container

Serve with tea or coffee. 

Whole Meal Ginger Cookies

Ingredients:


1 Cup Wheat floor
3/4 Cup Brown sugar
1/2 tsp ginger poder
1/4 tsp venilla essence
1/4 Baking powder
1/4 Baking Soda
3 tbsp Butter
1 tsp Flax seed meal
Pinch of salt
Milk as needed
1 tsp Sugar for toppings


Method:


Preheat oven to 325'F (160'C) and grease the prepare baking tray.


Add flax seeds meal to 3 tsp of warm water. sieve dry dry ingredients together.


Beat the butter, sugar, vanilla essence and flax seed together untill frothy and creamy.


Add dry ingredients, mix properly.


Make as for desired shape, press in sugar and bake in preheated oven for 15 -20min


Put them on cooling rack, store in airtight container


Serve with tea or coffee. 

Eggless Banana Chocolate Bread

                                                 

Ingredients:

3 Medium size ripe bananas.

1 Cup all-purpose flour.

3/4 Cup brown sugar.

2tbsp unsalted butter.

1tsp Flax seed powder or 1/2 cup yogurt (used in place of egg).

1/4 tsp baking soda.

1/4 tsp baking powder.

1/4 tsp venilla essence.

1 tsp cocoa powder.

Milk as needed.

A pinch of salt.

Method:

Preheat oven at 350F(180'C). Grease cake pan and dust with all purpose flour so the cake comes out easily.

In a bowl sieve the floor, baking soda, baking powder and salt.

In another bowl smash the bananas with fork or electric blender, add sugar, vanilla essence, butter and salt - blend properly.

Blend flax seed powder into 3tsp of warm water then add to banana mixture. Or pour yogurt into batter directly.

Now add dry ingredients slowly to the mixture. Blend till it is mixed properly.

Take out small portion of batter add cocoa powder - mix it.

Pour the batter in cake pan in one layer then pour cocoa batter on top of it.

Bake for 30-35 min until tooth prick inserted into cake comes out clean. 

Let the cake cool down for 10-15 minutes.

Here is moist eggless banana cake ready to serve with evening tea or coffee  :)

Note: Though banana acts as an egg replacer, adding yogurt or flax seeds gives more fluffiness to the bread.