Eggless Vanilla Sponge Cake

Eggless Vanilla Sponge Cake

Eggless Vanilla Sponge Cake

1 ½ cups all –purpose flour
¾ cup sugar
¼ tsp baking powder
½ tsp baking soda
1 cup yogurt
½ cup oil
2 tsp vanilla essence

Whisk yogurt in a large bowl.
Add sugar and whisk well.
Add baking powder and baking soda and mix.
Leave it for 5 minutes, the mixture will become bubbly.
Add vanilla and oil and mix.
Add flour in 2 -3 additions and mix well.
Pour the batter into a greased pan and bake in a preheated oven at 150 degree Celsius for 25-30 minutes or until it passes the toothpick test.

Eggless Vanilla Sponge Cake 1


Chemeen Parippu Curry (Prawns in Lentil Sauce)

Prawns with moong dal

Chemeen Parippu Curry /Prawns with Moong Dal
Recipe source: Vanitha Magazine

250 gms small prawns
½ cup moong dal
½ onion chopped fine
1 tsp garlic chopped
1 tsp ginger chopped
4-5 green chilies slit
2 sprigs curry leaves
1 cup coconut milk
½ tsp pepper powder
2 tbs oil
Paste of ½ tsp chili powder + ½ tsp coriander powder

Dry fry the moong dal till it attains a brown colour.
Cool and wash thoroughly.
Pressure cook with 1 ½ cup water till soft. ( 3-4 whistles)
Heat oil and add mustard seeds.
When it splutters, add onion, ginger, garlic, green chilies and curry leaves till onions start to brown.
Add coconut milk and pepper powder.
When the mixture boils, add prawns, salt and cook for 5 minutes.
Add cooked dal and coriander/chili paste and stir.
Add more coconut milk if required.
When the mixture starts to simmer, take off fire.

Perfect Pizza Dough

Pizza 1

There are many ‘perfect pizza dough’ on the web.  I have had my fair share of trying out many pizza dough recipes, many were good….but I still kept on trying until I found this on whippedtheblog. There is another recipe that uses less yeast which is equally good. I will post that soon.

This works well for thick crust as well as thin crust. Make some extra dough and freeze, or make pizza base and freeze. Some days when you are feeling lazy and don’t feel like cooking, you still have homemade dinner that will be liked by all. Make small pizzas and top with everybody’s individual choices.

Perfect Pizza Dough

2 ½ cups flour
2 ½ tsp yeast
1 tsp honey
1 tbsp olive oil
1 cup warm water
½ tsp salt

Add honey and yeast to warm water and let it rise. (5-10 mins)
Add flour, salt, oil and yeast in a bowl of food processor and knead for 5 minutes. If you are doing by hand, knead for at least 10 minutes.
Keep in an oiled bowl and let it rise for 1 hour.
Deflate and knead again. Divide the dough into 2 big or 8 small balls. Flatten the balls into rounds of ¼ “thickness using your hand or roller pin. Use minimal flour.
Rub olive oil over the surface and prick with a fork.
Preheat the oven to 250 degree Celsius. Slide the pizza on to a parchment paper or pizza pan and bake for 5 -8 minutes. (Pizza will look firm in the center)

Pizza 3

Take out and spread pizza sauce and top with any toppings of your choice, add cheese and bake again for 5 minutes or till the cheese is bubbly.

Pizza 2

The dough can be frozen. Rub olive oil over the dough, wrap in a cling wrap and seal in a ziplock bag. Thaw in the fridge when required. But it’s better to make pizza base and freeze.
Freeze individually wrapped.
Add toppings on the frozen base and bake. (No need to thaw the frozen base).

Raw Cabbage Salad

Raw Cabbage Salad

This is a simple salad with things that you have on hand. Add or delete ingredients as per your taste. This is a good lunch for office if you are watching your weight. Cabbage is rich in vitamins, iron and potassium and low in calories and most important of all, it’s a diuretic. If you read the benefits of cabbage on net, I bet you will be eating cabbage every day!!

Chop all vegetables and store in fridge for 2-3 days without adding salt and onion. Add salt just before you eat.

Raw Cabbage Salad
2 servings

1 cup chopped cabbage
1 small tomato chopped
½ cup chopped green capsicum
½ carrot grated, on big side
½ onion chopped (avoid if taking to office)
2 tbsp pickled jalapeno chopped
2-3 tbsp olive slices
Salt and pepper
2 tbsp lime juice (optional)

Mix all ingredients.
Add salt and lime juice before serving.
Ideal for weight watchers!!

Vegetable Korma

Vegetable Korma

Vegetable Korma

2 cups vegetables diced (carrot, beans, potato, green peas)
1-2 green chilies
¼ tsp turmeric powder
1 tsp coriander powder
1 tsp chili powder
½ tsp garam masala
1 – 1 ½ cups coconut milk
1 sprig curry leaves

To make masala:
1 large onion sliced
1 small tomato sliced
1 small piece ginger
3 garlic cloves
2 tbsp oil

Cook vegetables along with green chilies, turmeric powder, chili powder and salt along with ½ cup water in a pan.
To make masala paste, heat oil and saute onions, ginger and garlic till onions become brown in colour.
Add tomatoes and saute for few minutes.
Take off fire, cool a bit and make a paste.
Add the paste, garam masala and curry leaves to vegetable mixture and mix well.
Add coconut milk and stir. When it starts to simmer, take off fire.
Serve with chapathi or appam.

Rava Laddoo / Semolina Balls

Rava Laddu

This is the simplest laddoos of all. No deep frying or making sugar syrup…ready in less than half an hour!! Addition of coconut makes it more tasty.

Rava Laddoo /Semolina Balls

1 ½ cups fine rava/semolina
½ cup coconut grated (fresh)
½ – ¾ cup sugar
1 tsp cardamom powder
½ cup milk (will need less)
Few cashewnuts and raisins (optional)

Roast coconut on low flame till it becomes dry but not brown.
Roast rava till light golden brown.
Add coconut to rava and mix.
Add sugar and cardamom powder and mix well.
Take off fire and let it cool a bit.
If you are using cashewnuts and raisin, fry in a tsp of butter/ghee and add to rava.
Sprinkle little bit of milk on little rava mixture and try to form balls.
Initially, the balls might not form, but soon it will. Use more milk as required but keep it to a minimum. Don’t pour milk on the whole rava…..go little by little.
Keep a cashewnut and raisin on each laddoo.
Store in refrigerator.

Can be made without coconut also.

Nutella Stuffed French Toast

Nutella Bombay Toast

Nutella Stuffed French Toast / Bombay Toast

6 bread slices
1 egg
¾ cup milk
1 tbsp sugar
¼ tsp grated nutmeg
3-4 tbsp nutella
1-2 tbsp butter

Spread 1 tbsp or little more nutella on a slice of bread and sandwich with another. Do the same with other bread slices.
Beat egg, milk, sugar and nutmeg with a fork till well mixed.
Heat a flat pan/tava and melt 1 tsp butter.
Dip the bread sandwich in egg mixture and place on the hot tava.
Toast till both sides are golden brown.
Serve hot.

Kadumanga / Mango Pickle

Kadu Manga 1

Kadumanga/ Mango pickle

2 cups raw mango diced small
2 tsp salt
2 tbsp ginger chopped fine
2 tbsp garlic chopped fine
1 ½ -2 tbsp Kashmiri chili powder
½ tsp turmeric powder
½ tsp fenugreek powder
¼ tsp asafoetida
1 tsp mustard seeds
3 tbsp oil
1 sprig curry leaves torn into 2
1 tbsp vinegar (optional)

Add salt to diced mangoes and keep covered for a day.
Heat oil and add mustard seeds.
When it splutters, add curry leaves.
Add garlic first, give it a stir for few seconds and then add ginger.
Saute for a 1 minute over low flame till raw smell goes but do not brown.
Add chili powder, turmeric powder, fenugreek powder, asafoetida and stir. (Add vinegar now if the mangoes are not sour enough. Also vinegar prevents pickle from going rancid).
Add mangoes along with the water in the bowl.
Mix well and adjust salt. Stir on low flame for a minute and take off fire.
Cool and transfer to a glass jar.

If you add more oil and use vinegar as well, it can be kept at room temperature for weeks, otherwise store in refrigerator.
If you like more gravy, boil 3 tbsp water with 2 tbsp vinegar. Cool and add to the pickle.

Sweet Quinoa for Breakfast

Sweet Breakfast Quinoa

For those of you, who like something sweet for breakfast like me, try this. It’s nutritious, healthy and filling. I have mentioned the facts about quinoa in Quinoa Pulav.
Basically, you can use a combination of any nuts / dry fruit or fresh fruits.

Sweet Quinoa for breakfast

½ cup quinoa
1 cup water
½ apple chopped (small pieces)
6 almonds chopped
2 dry apricots chopped
1 dry fig chopped
½ tsp cinnamon powder
¼ tsp nutmeg powder
1 -2 tbsp brown sugar (optional)

Place all ingredients in a pan.
When it boils, lower the heat and cook covered for 10-15 minutes or until all water evaporates.
Fluff the mixture with a fork.
Eat hot or cold.
You can drizzle honey or cream on top if you prefer.

Double Chocolate Muffins

Double Chocolate Muffins

Double Chocolate Muffins
Recipe source: Julie

1 ½ cups all-purpose flour
½ cup chocolate powder
¾ cup sugar
2 tsp baking powder
¼ tsp salt
½ cup canola oil
¾ cup milk
2 eggs
1 tsp vanilla essence
½ cup mini chocolate chips

In a large bowl whisk flour, chocolate powder, baking powder and salt.
In another bowl, whisk oil, eggs, milk and vanilla. (Just mix)
Add wet to dry and mix until just combined.
Stir in chocolate chips. DON’T overmix.
Fill paper lined muffin cups and bake in a preheated oven at 150 degree Celsius for 15-20 mins or until a toothpick inserted in the muffin comes out clean.
I got 12 large muffins and 8 mini muffins.
Have frozen some…will see how that goes!

Double Chocolate Muffins 1