Cinnamon Rolls -soft & spongy

Cinnamon Rolls

Soft and spongy cinnamon rolls!!

Cinnamon Rolls
Recipe source: Happyhomebaking

2 cups + ¼ cup all purpose flour
1 cup milk
¼ cup canola oil
¼ cup sugar
1 tsp instant yeast or 1 ½ tsp active dry yeast
¼ tsp baking powder
¼ tsp baking soda
¾ tsp salt

1 tbsp cinnamon powder
¼ cup brown sugar
¼ cup unsalted butter melted

Add milk, sugar and oil in a pan. Heat the mixture till just about to boil. Let it cool till it is lightly warm to touch.
Add 2 cups flour and instant yeast in a large bowl. Make a well in the center and add the warm milk mixture and stir with a wooden spoon.
Cover and keep aside for 1 hr.
Now add in the remaining flour, baking powder, baking soda and salt. Stir until the mixture comes together. Dough will be sticky.
Either proceed to make rolls or chill for later use.
Mix cinnamon and brown sugar in a small bowl.
Dust work surface liberally with flour and transfer the dough to the work surface.
Dust some flour on top of dough and roll out into a rectangle as thin as possible. (Don’t worry…its little difficult to manage the dough, but the end result is worth it!!)
Brush the surface with melted butter and sprinkle the cinnamon mixture.
Roll the dough as tightly as possible starting from long end. Pinch the seams to seal.
Cut into 1” thick slices and arrange in a parchment covered baking pan. Keep rolls closely.
Cover and let rise for 30 mins.
Bake in a preheated oven at 180 degree Celsius for approx. 20 mins until the edges become golden brown.
Take out and keep on a cooling rack.
Mix 4 tbsp icing sugar and enough water to make a thick paste. And drizzle over warm rolls.
Serve warm.

Cinnamon Rolls 1


Caramel popcorn with coconut milk

Caramel popcorn with coconut milk

Well…..a word before you start…this is not a super crunchy caramel popcorn that you buy in shops. No corn syrup or loads of butter!!
But still tasty, healthy and reasonably crunchy. Hope you will give it a try!!

Caramel popcorn with coconut milk
Recipe source : Olena

½ cup corn
¼ cup agave nectar (I used honey)
½ cup coconut milk (I used can)
1 tsp vanilla essence
1/8 tsp salt
1 tbsp coconut or canola oil

Heat a medium pot or pressure cooker.
Add oil and corn kernels and stir.
When they start to pop, close the lid and keep shaking the pan.
When popping slows down, take off the fire and transfer popcorn to a large bowl.
Wipe the pot clean and return pot to medium heat.
Add honey and bring to a boil. Once it become dark brown in colour, add coconut milk and vanilla essence and salt.

Caramel popcorn with coconut milk 1

Let it boil first and then simmer till the mixture thickens and becomes very darker. Stir occasionally.
When the mixture is ready (you really have to make a guess here-it should be very thick and dark), spread over the popcorn and mix quickly.
Spread the popcorn on a tray and pop into the freezer till set.
After some time, take out and break the clusters.
I found serving small portions at a time will keep it crunchy. Honey makes it little sticky if kept outside for long.

Caramel popcorn with coconut milk

Apricot & Cashews Energy Bars

Apricot Cashew Energy Bars

A healthy sugar free sweet treat after meals or whenever you please! You can have a slice or two without feeling guilty of adding calories….

Apricot & Cashews Energy Bars
Recipe adapted from Christal

1 cup dry apricots
½ cup raw cashews
5 tbsp oats
½ cup shredded coconut
2 tbsp honey or maple syrup
2 tbsp toasted quinoa
¼ tsp salt
1 tbsp olive oil or coconut oil

Pulse cashews in food processor until crumbly and remove into a bowl.
Pulse apricots until finely chopped.
Add cashews and other ingredients to apricot mixture and pulse until all are well combined.
Transfer to a cling wrap or parchment lined pan and firmly press to form even layer.
Place the pan in the freezer for one hour to set and then slice into bars of desired size. (You can slice and store too as I did!)
Store in refrigerator.


To toast quinoa, take 2 tbsp quinoa and dry roast in a pan for few minutes till you hear popping sound. Quinoa will not change shape when popped but texture and taste changes.

Blender Chocolate Cake

Blender Chocolate Cake

Blender Chocolate Cake
Recipe source: Julie

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 cup cocoa
1 ½ cups sugar
½ tsp salt
2 large eggs
1 cup milk
½ cup canola or other oil
1 tsp vanilla essence
1 cup very hot water or coffee (2 tsp coffee powder +water)

Add milk, oil, sugar, eggs and vanilla into a blender and blend till smooth.
Add flour, cocoa powder, baking soda, baking powder and salt. Pulse a few times.
Add hot coffee and blend well just to combine.
Pour into a greased baking pan and bake in a preheated oven at 160 degree Celsius for 35-40 mins or until a toothpick comes out clean.
Let cool in the pan for 10 mins and then onto a wire rack to cool completely.
Sprinkle icing sugar before slicing or frost per your liking.

Blender Chocolate Cake 1

Apple Cinnamon Oats Breakfast Bars

Apple Cinnamon Oats breakfast bars

For people who prefer sweet breakfast….like me!

Apple Cinnamon Oats Breakfast Bars

1 cup oats
½ tsp baking powder
1 apple chopped
¼ cup chopped nuts
3-4 tbsp raisins
1 cup milk
1 egg
1 tsp cinnamon powder
3 tbsp brown sugar or honey
1 tsp vanilla essence
Pinch of salt

Add oats, baking powder, sugar, nuts and salt to the baking dish.
Mix well and spread it evenly.
Spread apple pieces on top.
Whisk milk, egg, vanilla essence (and honey if you are not using sugar) and slowly pour over the oats.
Sprinkle raisins on top.
Bake in preheated oven at 150 degree Celsius for approx. 25-30 mins or until set.
Slice and serve warm.

You can use any combination of fruits you like and follow above recipe.

Blueberry Peach Oats Breakfast Bars

Blueberry Peach Oats Breakfast Bars

Cinnamon layer cake with caramel frosting

Cinnamon layer cake

Cinnamon layer cake with caramel frosting
Recipe source: Sawsan

2 ½ cups all-purpose flour
1 ½ cups sugar
2 tsp baking powder
2 eggs
½ cup oil
2 cups milk
1 tsp vanilla essence

Spice mix
2 tablespoons cinnamon (I omitted)
2 tablespoons brown sugar (I used icing sugar)
2 tablespoon cocoa powder
1 teaspoon instant coffee

½ – ¾ cup Caramel frosting or chocolate ganache

Preheat oven to 160 degree Celsius.
Prepare the baking pan by greasing with oil and sprinkling some flour.
In a small bowl, mix the spice mix and keep aside.
Whisk flour and baking powder in a bowl.
Beat eggs, sugar, vanilla and oil until pale.
Add milk and mix well.
Add flour and mix until combined.
Pour about ¾ cup of batter into the pan and bake for 8-10 mins or until set.
Take the pan out of oven and sprinkle spice mix evenly. (sieve with large holes is helpful)
Pour another ¾ cup of batter slowly to cover all the spice mix.
Bake again till set.
Repeat until all batter is used up.
Cool the cake completely and spread caramel on top.
Garnish with nuts.

Cinnamon layer cake 1

Pavakka Manga Curry (Bitter gourd and Mango Curry)

Pavakka Manga curry

Pavakka Manga Curry (Bitter gourd and Mango Curry)
Recipe source :Sankeerthanam

½ cup bitter gourd slices
½ cup raw mango chopped
1 cup thin coconut milk
1 cup thick coconut milk
1 onion sliced
2 green chilies
2 sprig curry leaves
2-3 whole dry red chili
½ tsp turmeric powder
½ tsp mustard seeds
½ tsp chili powder
½ tsp roasted cumin powder
½ tsp fenugreek powder
1 tsp jaggery syrup (or sugar)
1 tbsp oil

Heat oil and add mustard seeds.
When it splutters, add whole chilies, curry leaves and fenugreek powder and stir.
Add onions and stir for 2 mins.
Add bitter gourds and stir for few minutes.
Add mangoes and mix well.
Add chili powder, turmeric powder, salt and green chilies. Mix well.
Add thin coconut milk and let it simmer till the bitter gourd and mango pieces are cooked.
Add thick coconut milk and turn the heat to low. Simmer for few min. Add jaggery syrup to adjust bitterness.
Add roasted cumin powder mix and take off fire.
Serve with rice.

Notes: Go for fresh coconut milk if you can. Otherwise use 2 tbsp coconut powder for thin milk and 4 tbsp for thick milk mixed with warm water.

Pavakka Manga curry 1

Pumpkin Ginger Bread –THE BEST

Pumpkin Ginger Bread

Pumpkin Ginger Bread –THE BEST

1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ cup brown sugar
½ cup sugar
4 eggs
1 tsp vanilla essence
¾ cup pumpkin puree
¾ cup canola oil
¾ tsp cinnamon powder
¾ tsp dry ginger powder
¼ tsp cloves powder
¼ tsp nutmeg powder
½ tsp salt

Add the dry ingredients in a bowl and whisk well to combine (except sugars)
Beat the eggs, sugar and vanilla well to combine.
Add pumpkin puree and oil and mix well.
Add dry ingredients and mix well.
Pour into a greased loaf pan.
Bake in a preheated oven at 160 degree Celsius for 50-60 mins or until a toothpick comes out clean.
Let cool in pan for 10 mins and then turn into a rack to cool completely.
Slice and serve.

Mushroom Quinoa Quiche

Mushroom quiche with quinao base

Mushroom Quinoa Quiche

1 cup cooked quinoa
½ cup wheat flour or all-purpose flour
¼ tsp salt
3 -4 tbsp chopped spring onion
4-5 tbsp water

3 eggs
¼ cup milk
½ cup chopped mushroom sautéed
½ cup red capsicum chopped
3-4 tbsp chopped spring onion
¼ tsp chili flakes
¼ tsp garlic powder (optional)
Salt and pepper to taste
3-4 tbsp cheese (cheddar or parmesan)

Mix quinoa, flour, salt, green onions and enough water to make dough.
Grease a pie plate (8″) or any oven proof glass plate and grease well with butter.
Spread the dough in the plate with your fingers.
Whisk egg and milk in a bowl. Add rest of the ingredients except cheese.
Pour into the dish plate.
Sprinkle cheese on top.
Bake in preheated oven at 160 degree Celsius for 20-25 mins or until the edges have started to brown and center is almost set.
Rest for 5 mins and take out on a serving dish.
Serve warm.

Mushroom quiche with quinao base 1