Wednesday, June 1, 2011

Eggless Whole Wheat Choco Banana Muffins

Portions: 12
Prep-time: 5 min
Bake time: 15 min


Whole wheat flour 1 cup
All purpose flour 1/2 cup
Rolled oats 1/2 cup
Applesauce 1/2 cup
Banana 1
Chocolate 1/4 cup grated
Sugar 2 tsp or more for added sweetness
Baking powder 1tsp
Baking soda 1/2 tsp
Milk 1/2 cup
Oil/Cooking spray For greasing


  1. Pre-heat oven to 400 degree F
  2. Mash the banana either by hand or a spoon
  3. Mix whole wheat flour, all purpose flour and rolled oats in a bowl. Add baking powder and baking soda.
  4. Take the applesauce, mashed banana, grated chocolate, sugar and add to the flour mixture.
  5. Mix everything well and add milk to make a thick batter consistency (sticking to the spoon)
  6. Grease a muffin tray (or use paper liners) and pour the batter into each cup evenly.
  7. Bake for about 15 minutes, let cool and serve!
As usual, I used all organic ingredients and used homemade applesauce. This recipe does not require any oil or butter.

Wednesday, May 28, 2008

Monday, May 19, 2008

Veg Hot n Sour Soup

This is one of my favorite soups. It's easy to make and very healthy.

Onion-1/2 medium
Tomato-1 small
Green pepper-1/4 medium
Green beans- a few
Corn starch- 1tbsp
Dark soy sauce-1tbsp
Lime juice/vinegar-1tbsp
Salt- to taste
Crushed Pepper-1tsp(optional)

Finely chop onions, carrots, tomatoes, green peppers and green beans.
Keep water for boiling in a stock pot. In a minute or two add onions and carrots.
After a few minutes add green beans and tomatoes. Once the vegetables are tender add green peppers.
When all vegetables are cooked add salt and soy sauce. Stir occasionally.
Mix corn starch in 4 tbsp cold water and add to the soup. Stir.
Add sugar and vinegar or lime juice.
Remove and serve hot. Sprinkle crushed pepper corns if desired.

Cabbage Bhujia

Cabbage bhujia is one of the simplest and fastest dishes to make. Here is how I make it!


Cabbage-1 medium
Mustard seeds-1tsp
Curry Leaves-4-5
Green Chili-1
Salt-to taste
Lime Juice-1tsp(optional)
Turmeric Pwd-1/2 tsp

1. Finely shred cabbage and wash thoroughly.
2. Take oil in a wok and add mustard seeds and curry leaves. when they crackle add cabbage and chopped green chili. Stir a few times.
3. Add turmeric pwd and salt, mix well.
4. Cover and let it cook till done(4-5 min)
5. Remove from flame, sprinkle lemon juice and serve hot.

Tip: For added flavour, garnish with fresh grated coconut.

Monday, May 5, 2008

Vegetable Khorma

Cooking time-15-20min


Green Beans-1/2lb cut into small pieces
Carrots-1-2 cut into small pieces
Peppers(red, green.yellow)-1/4th each chopped
Onion-1medium sliced
Tomato-1medium chopped
Ginger-garlic paste-1tbsp
Green chili-1 or 2
Garam masala-1tsp
Red chili pwd-1tsp
Coriander pwd-1tsp
Salt-to taste
Olive oil-1tbsp

  1. Take oil, saute onions, add ginger-garlic paste and then add tomatoes. Fry till you get a deep red thick paste. Add all the other vegetables ( green beans,peppers,carrots or any other veggies you prefer) and lightly saute.
  2. Add chopped green chili, garam masala, turmeric pwd, red-chili pwd, coriander pwd and mix well.
  3. You can add either yogurt(1/2cup) or water(1/2 cup) to this gravy. Let it come to a boil.
  4. Add salt
  5. Serve hot with chappati or rice.

Pineapple cake

This is the simplest recipe you can get for a pineapple cake! I used the regular dominos sugar and fresh pineapple.

Makes 1/2kg cake


Refined Flour(Maida/all purpose flour)-115grams



Baking pwd-1/2tsp


Vanilla essence/pineapple essence-few drops

Pineapple peices-1/4cup

Milk-1/4 cup

  1. Seive flour, add baking powder and keep aside.
  2. Pre-heat the oven to 385 degree F.
  3. In a mixing bowl take sugar and butter. Mix and cream well.
  4. Beat the eggs and add half of it to the sugar and butter mixture. Mix well and then add the remaining egg.
  5. Pour a few drops of vanilla essence, add flour and mix well. Add milk and mix well. When adding milk, do it little by little and make sure the batter is not too runny. Add pineapple pieces. You can use a hand mixer for the entire process.
  6. Take a greased cake tin, pour this batter and bake at 385 degree F for 25-30 min.
  7. Check with a knife to see when the cake is done. Insert knife in the center of the cake and if comes out clean cake is baked. If not let the cake bake for a few more minutes.
  8. Remove from the oven and let it cool. Turn the cake tin upside down on a clean tray or plate and serve.

Thursday, May 1, 2008

Vegetable Biryani

Cooking time-1/2 hour


Onions-1 medium sliced
Tomato-1 medium chopped
Ginger-garlic paste-1tbsp
Green beans-1/2 cup cut into 1"pieces
Carrot-1 medium cut into 1/4" cubes
Potatoes-boiled and cut into small cubes
Peppers(green, red,yellow)-cut into small pieces
Green chili-1 or 2
Garam masala-1tsp
Red chili pwd-1tsp
Coriander pwd-1tsp
Salt-to taste
Cashew nuts-5/6
Red cardamom-1
Cinnamon-1 stick
Mint- 1sprig

  1. Par boil rice and keep aside.
  2. Take oil/ghee in a large kadhai or stock pot, add cashew nuts, cinnamon stick and cardamom. When cashew nuts turn golden, remove and keep separately.
  3. In the same oil, saute onions, add ginger-garlic paste and then tomatoes. Fry till you get a deep red thick paste. Add all the other vegetables(potatoes, green beans,peppers,carrots or any other veggies you prefer) and lightly saute.
  4. Add chopped green chili, garam masala, turmeric pwd, red-chili pwd, coriander pwd and mix well.
  5. You can add either yogurt(2tbsp) or water(1/2 cup) to this gravy. Let it come to a boil.
  6. Add salt(1/2 tbsp should be good)
  7. Remove this gravy leaving very little inside the kadhai. Add a layer of rice. Pour some gravy and then add another layer of rice. Repeat this process. Cover the kadhai, and let it cook on low flame for 5min.
  8. Mix the biryani well before serving so that all the gravy is absorbed in rice. Garnish with cashew nuts, mint sprig and sauteed paneer cubes or fried sliced onions.(optional).

Tip: For added taste sprinle saffron soaked in milk between layers.

Palak Paneer

Spinach(Palak)- 1 bunch
Onions-1 medium
Tomatoes-1/2 can or 1 medium
Ginger-garlic paste-1tbsp
Black Cardamom-1
Cinnamon stick-1/2
Garam masala-1tsp
Turmeric pwd-1tsp
Red chili pwd- 1tsp
Oil/Ghee-2 tbsp
Salt- to taste
Water-for boiling


  1. Boil spinach in a pressure cooker, one-two whistles on medium flame should be good. Drain the water and keep aside. Wash the boiled spinach in cold water. This will help retain rich green color. Blend in a mixer to make a thick puree. Do not add water.

  2. Take oil in a kadhai, add cinnamon, cardamom and finely chopped onions. Saute till golden brown.

  3. Add ginger garlic paste and stir for a min. Add chopped tomatoes and stir till you get a thick red orange paste.(approx. 5 -8min)

  4. To this paste sprinkle garam masala, turmeric and red chili. Add spinach puree and stir for a min or two. Pour some water to get a gravy consistency. Don't add too much water. Add more water only if you feel gravy is too thick. Add salt and let the gravy boil by stirring from time to time. Be careful as palak splatters when boiling. Keeping the kadhai covered while palak is boiling will avoid splattering.

  5. Meanwhile cut paneer into cubes. Take a non-stick tava or pan and lightly sear paneer on both sides. No need to add oil. For searing place paneer pieces on the tava and after a minute with the help of a spatula turn on the other side. This is a oil-free, hassle-free technique to get tasty golden brown paneer without deep-frying. Make sure you use slow to medium heat to avoid over-cooking and burning.

  6. Add the seared paneer to palak gravy, remove from flame and serve hot.

Friday, April 25, 2008

Hot n Spicy Shrimp (prawn)


  1. Shrimp - 1 lb

  2. Onions - 2 medium

  3. Ginger-Garlic Paste - 2 tbsp.

  4. Carrots - 1(cut into thin rounds)

  5. Celery - 3-4 stems (cut into small pieces)

  6. Green Chili - 1(chopped)

  7. Cumin Seeds - 1 tsp.

  8. Red Chili Pwd - 2 tsp.

  9. Garam Masala - 1 tsp.

  10. Coriander Pwd - 1 tsp.

  11. Turmeric pwd - 2 tsp.

  12. Salt - to taste

  13. Lime juice - from 1 lime.

  14. Mint - 3-4 leaves

  15. Olive oil - 1 tbsp.

  • Wash, peel and de-vein shrimp.

  • Prepare marinade with lime juice, turmeric pwd, red chili pwd, 1tsp ginger-garlic paste and salt to taste. Add shrimp and marinate for 15-20 mins.

  • Take oil in a pan/kadhai, add cumin seeds, when they crackle add chopped onions and saute till golden brown.

  • Add remaining ginger-garlic paste and saute till you get a thick paste.

  • Add shrimp, carrot, celery, chopped green chili, turmeric pwd, garam masala, coriander pwd,red chili pwd and salt. Mix well. Cook for 8-10 min or till shrimp is cooked.(Look for a creamy white and orange color for the shrimp)

  • Reduce the flame and cover for 2 min. Add mint leaves, turn off the flame and keep covered for a few more min.

  • Serve hot with rice or chappati.

Monday, April 14, 2008

Microwave Dhokla

Gram Flour(Besan) -1cup
Olive oil/vegetable oil-5tbsp
Eno or baking soda-1tsp
Lemon juice-1tsp(optional)
Curry leaves- 4-5
Mustard seeds-1tsp
Grated Coconut-2tbsp
Green chili-2 split
Tamarind Pulp-1tsp
Water-1/4 cup

  1. Take one cup besan in a bowl and add 1 cup curds to it. Mix well. Add salt and keep aside for sometime. (3-4hrs recommended, however you can use it instantly too)
  2. Add lemon juice(optional), eno or soda, 3tbsps of oil to the besan and curds batter and mix well.
  3. Pour immediately into a microwave safe dish/bowl(at least 3" deep glass preferred) greased with some oil.
  4. Microwave on high covered for 5 minutes. Dhokla is ready.
  5. Leave it covered for 5-8minutes. Remove.
  6. Alternatively use the traditional method of steaming this batter in a dhokla maker or pressure cooker for 15 minutes. Follow the same method as for idlis.
For tempering/tadka:
  1. Heat oil, add mustard seeds, curry leaves and slit green chilies. Pour this tadka over the dhokla.
  2. In a separate pan add water, tamarind pulp and sugar. Once boiled remove from flame and pour over dhokla. This gives softness to the dish.
  3. Garnish with grated coconut. Cut into 1" sqaures and serve with green chutney.