Bhindi Masala Gravy

Bhindi Masala Gravy
Adapted from Dassana

20- 25 bhindi / lady’s finger
1 small onion chopped
1 tbsp ginger garlic paste
1 bay leaf
½ tsp chili powder
¼ tsp turmeric powder
½ tsp coriander powder
1/2 tsp cumin powder
½ tsp crushed kasoori methi
2 + 1 tbsp oil
1-2 tbsp coriander leaves chopped

To grind:
1 large ripe tomato chopped
2 tbsp yogurt
1-2 green chilis
1 clove
1 small piece cinnamon
1 cardamom

Wash and wipe the bhindis so no water remains on it.
Cut into 2 inch slices.
Heat 2 tbsp oil and saute them on medium flame until they are wilted and cooked.
Meanwhile, grind all ‘to grind’ ingredients’ to a smooth paste.
Heat 1 tbsp oil and add the bay leaf.
Add onion and saute till almost brown.
Add ginger garlic paste and stir till raw smell goes.
Add chili powder, turmeric powder, coriander powder, cumin powder and salt and mix well.
Add grinded tomato mixture and stir well.
When the gray thickens, add ¾ -1 cup warm water.
When it boils, add bhindi and let it simmer for few minutes. Check salt.
Add crushed kasoori methi and coriander leaves and mix well. Take off fire.
Serve with chapathi or bread.

Bhindi Masala Gravy 1

Raw Carrot Cake with Cashewnuts cream

Raw Carrot Cake

Healthy no bake vegan carrot cake….this is a really a nice dessert!!

Raw Carrot Cake with Cashewnuts cream
Recipe source:Healthy blenderrecipes

1 large carrot peeled
½ cup dates
¾ cup oats or buckwheat flour (I used oats)
½ cup dried pineapple or add more dates
¼ cup dried coconut (I did not use…increase oats little bit)
¼ tsp cinnamon powder
¼ tsp nutmeg powder
2 pinch cloves powder

Cashew frosting:
1 cup cashewnuts soaked in water for few hrs
1-2 tbsp lemon juice
4-5 tbsp honey or maple syrup
Water as needed

Blend all frosting ingredients until smooth and fluffy. (Drain cashewnuts first)
Add water as required. Refrigerate until needed.
Chop carrots into small pieces.
Pulse oats few times in a blender. Add the rest of the ingredients and pulse till all become kind of pasty and stick together,
Line any small tray or pan with cling wrap with enough leftover on the side or use a spring form pan.
Press half of the cake mixture in to the pan.
Smooth half the cashew frosting on top.
Refrigerate or put in the freezer for sometime. This step is not necessary but spreading rest of the cake mixture becomes easier this way.
Spread the rest of the cake mixture on top and spread frosting again.
Refrigerate again.
Slice and serve.

Aval /Poha Payasam (flattened rice flake pudding)

Aval Payasam

Aval /Poha Payasam (flattened rice flake pudding)

Ingredients: serves 5-6
1 ½ cup aval
½ tin condensed milk (or sugar as required)
3 cups hot water or milk
½ tsp cardamom powder
2 pinch saffron strands
Handful of cashewnuts and raisins each
2-3 tbsp butter or ghee

In a small bowl, add saffron strands and 2 tbsp warm water or milk and keep aside.
Add 1 tbsp butter or ghee in a pan and fry cashewnuts and raisins.
When cashewnuts turn light brown and raisins puff up, remove onto a plate and keep aside.
In the same pan add the rest of butter and fry aval till they turn crispy, approx. 5 minutes.
Add milk or water and cook on medium flame till aval is cooked and soft.
Add condensed milk and stir.
Add saffron, cardamom powder and fried cashews and raisins and stir.
Let the mixture come to simmer and take off fire.
If payasam becomes too thick, add milk to bring it to the desired consistency.
Serve warm or cold.

Notes: Red or white aval can be used.

Aval Payasam 1

Buttermilk Pound Cake

Buttermilk Pound Cake

Buttermilk Pound Cake
Recipe source: Jessica

3 cups all-purpose flour
¼ tsp baking soda
1 tsp cinnamon powder
2 tsp vanilla essence
½ tsp nutmeg powder
½ tsp salt
1 cup butter
1 cup white sugar
1 cup brown sugar
6 eggs
¼ cup canola oil
1 cup buttermilk

Whisk flour, baking soda, nutmeg, cinnamon and salt in a bowl and keep aside.
In a large bowl, beat butter and both sugars until well mixed.
Add eggs and beat well.
Stir in oil and vanilla.
Stir in flour alternating with buttermilk in 3-4 additions.
Pour batter into a well-greased bundt pan or 2 loaf pans.
Bake in a preheated oven at 160 degree Celsius for 50-60 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in the pan for 10 mins and transfer to a wire rack to cool completely.
Slice and serve!

Quinoa Granola

Quinoa & Oats Granola with sunflower seeds

Quinoa Granola

2 cups oats (I used quick oats)
½ cup quinoa uncooked
½ cup chopped almonds
¼ cup sunflower or pumpkin seeds
2 tbsp canola/coconut oil
2 tbsp honey or maple syrup
2-3 tbsp brown sugar
1 tsp cinnamon powder

Mix all dry ingredients in a bowl.
Quinoa can be used unwashed.
Add oil, honey and mix well to combine.
Spread on a parchment paper covered tray and bake in a preheated oven at 160 degree for approx. 25-30 mins.
Stir at least 2-3 times in between. After 30 mins, switch off the oven and give the mixture a good stir. Leave it in the warm oven till it cools.
Add raisins or chopped dry figs if you wish. Store in an airtight container.

Crispy Honey Granola Bars

Crispy Honey Granola Bars

Crispy Honey Granola Bars
Adapted from onceuponachef

2 cups rolled oats (I used quick oats)
1 cup rice crispies
½ sliced chopped almonds
½ cup unsweetened coconut
½ tsp cinnamon powder
¼ tsp salt
½ cup honey
2 tbsp butter
2 tbsp brown sugar
2 tsp vanilla entrance

Preheat the oven to 160 degree Celsius.
Spread oats and nuts on a parchment covered baking sheet and toast for 10 mins, occasionally stirring.
Add coconut and mix well and bake again for 5-7 mins.
Meanwhile, add honey, brown sugar, butter, salt and vanilla in a small pan and heat until brown sugar dissolves.
Take off fire and keep aside. It ok if it cools little bit.
Mix oats, cinnamon powder and rice krispies in a large bowl.
Add the honey mixture and mix well.
Grease the same parchment paper lightly with oil and spread the oats mixture evenly. Don’t make it too thick.
Don’t press down hard.
Return to oven and bake for 25 minutes. Take out and cool till warm to touch.
Cut into bars with a serrated or sharp knife. Store in an airtight container when completely cool.
Note: After baking for 20 minutes, I switched off the oven and left it inside for 2hrs (oven door closed) The result was very crunchy crispy bars!!

Crispy Honey Granola Bars 1

Figs, Dates & Honey Loaf

Figs, Dates and Honey loaf

Figs, Dates & Honey Loaf
Recipe source: Friday Magazine

1 cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
4 -5 tbsp chopped figs
4-5 tbsp chopped dates
4-5 tbsp nuts (optional)
1 tbsp butter
1 egg lightly beaten
½ cup water
6 tbsp honey
¼ tsp cinnamon, nutmeg powder
¼ tsp salt

Whisk flour, baking powder, salt, cinnamon and nutmeg powder in a bowl and keep aside.
In a pan add figs, dates, butter, water, honey and baking soda and bring to a boil and let it cool.
Add beaten egg and whisk to combine.
Add flour and combine.
Add nuts if using and pour into a greased baking pan.
Bake in preheated oven at 160 degree Celsius and bake for 25-30 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake before slicing.

Figs, Dates and Honey loaf 1

Thai Beef Salad

Thai Beef Salad

Thai Beef Salad

250 -300 gms beef steak thinly sliced
2 cucumbers
1 onion sliced
2 medium tomatoes
3-4 tbsp chopped spring onion
2 cloves garlic minced
1 thai red chili sliced
2-3 tbsp coriander leaves
2 tsp fish sauce
1 tbsp lemon juice

Cut cucumbers into two horizontally. Scoop out the inside. (optional) Cut into strips.
Deseed and slice tomatoes.
Mix all ingredients in a bowl. Check seasonings.
And Serve!!

Thai Beef Salad 1

Can add a handful of lettuce, few mint leaves etc as per preference.
Red chili will be less spicy if the pith and seeds are removed.
Pluck out coriander leaves from the stem (don’t chop with knife).

Chocolate Cake with Peanut Butter Frosting

Chocolate Cake with Peanut Butter Frosting

A perfect cake for any occasion…..soft and moist…..peanut butter and chocolatey!!

Chocolate Cake with Peanut Butter Frosting
Recipe source: Jessica


Chocolate Cake:
2 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
¼ cup cocoa powder
2 cups sugar
5 oz chopped chocolate
2 cups water
6 tbsp butter
2 tbsp oil
2 tsp vanilla essence
2 large eggs

Peanut Butter Frosting:
1 ½ sticks unsalted butter
1 cup peanut butter
1 – 1 ½ cups icing sugar
1 tsp vanilla
1-2 tbsp milk
½ tsp salt

Chocolate glaze:
4 tbsp unsalted butter
2 oz chocolate chopped
2 tbsp milk
2 tbsp corn syrup
1 tsp vanilla essence
1 cup icing sugar sifted

Preheat oven to 160 degree Celsius. Grease 2nos 8 or 9 inch cake pans and set aside.
Whisk flour, cocoa powder, baking powder, baking soda and salt in a bowl.
In a medium saucepan combine water and sugar. Bring it to a boil and stir until sugar dissolves.
Take off heat and add butter and chocolate. Stir occasionally until melted.
Whisk in oil and vanilla.
Add eggs and whisk quickly to combine. Do this fast and quick to prevent eggs from cooking …..but trust me it will not cook!!
Add flour in batches and whisk to combine.
Pour batter evenly in the pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cakes cool before frosting.

Peanut butter frosting:
Cream butter and peanut butter in a bowl. Add vanilla and salt.
Add icing sugar half cup at a time. Beat well to combine.
Add milk little at a time and beat until light and fluffy.

Place one cake upside down on a serving plate. Add a thick layer of frosting and spread evenly. Place the other cake upside down and press slightly.
Apply a thin layer of frosting all over the cake and pop in the refrigerator for 10 mins. Keep in the freezer for few minutes if you are in a hurry.
Take the cake out and spread an even layer of remaining frosting around the cake. Pop it back in the refrigerator. Now prepare the glaze.

Chocolate Glaze:
In a small saucepan add milk, corn syrup, vanilla and butter and heat over medium flame until butter melts. Lower the heat and add chocolate and whisk until melted.
Take off fire and add icing sugar and whisk until smooth. Let the glaze sit for 5 minutes. When it starts to thicken and is slightly cool, pour over the cake and more on the edges to get a dripping effect. Smooth out the top.
Let glaze harden for 30 minutes.
Slice and serve.
Store in an airtight container and keep at room temperature. If you keep it refrigerated, bring to room temperature before you serve.

Chocolate Cake with Peanut Butter Frosting 1

Mini Buttermilk Biscuits

Mini Buttermilk Biscuits

Mini Buttermilk Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
1 tsp salt
½ cup butter
¾ cup cold buttermilk (I used yoghurt mixed with water)
2 tbsp milk or egg wash

Mix flour, salt and baking powder in a large bowl.
Add butter cut into cubes and mix quickly either with two knives or use your hand until butter and flour is mixed. Its ok if few pieces remain.
Make a well in the center and add buttermilk. Stir just to combine.
Dust the work surface with little flour and tip the mixture on to it. Knead lightly few times to combine.
Pat the dough to a rectangle. Visually divide the dough into 3 parts and fold one half over the middle. Fold the other end over. Dust the work surface with flour if required.
Pat the dough to 1 inch thickness. Cut 1 inch rounds with a sharp cutter. Don’t twist the cutter when you cut the rounds. Also dip the cutter in flour once in a while so it doesn’t stick.
Bring leftover dough together and pat to 1 inch thickness. Don’t knead it.
Place the rounds on a parchment paper covered tray, leaving little space between each.
Brush lightly with milk or egg wash (egg white beaten with 1 tbsp milk)
Bake in a preheated tray at 200 degree Celsius for 12-15 minutes or until the top starts to brown.
Take out and place on a wire rack to cool.
Serve warm as is or better with cream cheese or my favourite….jam!!

Mini Buttermilk Biscuits 1