Eggless Apple Banana Muffin

Eggless Apple Banana Muffin

Eggless Apple Banana Muffin
Recipe source: ticklingpalates

2 cups all –purpose flour
1 tsp baking powder
1 tsp baking soda
¾ -1 cup sugar
½ cup yogurt
½ cup oil (or ¼ cup oil +1 egg)
2 ripe bananas
1 cup chopped apples (1 large apple)
1 tsp vanilla essence
½ tsp nutmeg powder
½ tsp cinnamon powder
2 pinch salt

Whisk flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt in a large bowl.
Peel and chop apples and keep aside.
Add bananas, oil, yogurt, sugar and vanilla essence in a blender and blend to smooth mixture.
Make a well in the center of flour and add banana mixture.
Mix with the whisk just to combine. Add apples and mix again. Do not overmix.
Fill ¾ of muffin liners and bake in a preheated oven at 160 degree Celsius for 20-25 mins or until the top becomes golden brown.
Serve warm or cold.


Plantain Cutlet (sweet)

Plantain cutlet

Plantain Cutlet (sweet)
Recipe source: yummyoyummy

2 ripe plantain (ethapazham)
½ cup fresh grated coconut
¼ cup plain bread crumbs
2 pinch cardamom powder
Milk 2-3 tbsp (if required)
2 tbsp ghee/butter

Steam cook the plantains with skin on for 5 mins in a steamer.
Alternately cook in a microwave. Keep the plantains on a plate and cover with another plate. Microwave for 4 mins (2 mins per banana…..just like steamed ones!!)
Cool and peel off skin.
Mash with coconut, cardamom powder and if required milk.
Make cutlet shapes and coat both sides with bread crumbs.
Heat ghee/butter in a non-stick pan and shallow

Eggless Date Cake

Eggless Date Cake

Eggless Date Cake 
Recipe source: ticklingpalates

2 cups all-purpose flour
2 tsp baking soda
¼ tsp Salt
1 cup chopped dates
2 cups water
½ cup oil
½ -1 cup sugar
1 tsp cinnamon powder

Sieve flour and baking soda. Add salt and keep aside.
In a pan, add dates, water, sugar, oil and cinnamon powder.
Bring to a boil and then let it simmer for 10 -15 mins.
Take off fire and cool. (Keep in another pan filled with water if you are in hurry)
Add flour in three additions and whisk well to combine.
Pour into a greased loaf pan and bake in a preheated oven at 160 degree Celsius for 40-45 mins.
Cool in pan for few minutes and invert onto a wire rack to cool completely.
Slice and serve.
Absolutely moist and wonderful cake!

Can add ½ cup nuts
Cool the mixture completely before adding flour.

Almond Laddoo

Almond Ladoo

Almond Laddoo
Recipe source: Indianhealthyrecipes

1 cup almonds
1 cup grated coconut (dry or fresh)
¾ cup sugar or jaggery (if using sugar, use powdered sugar)
5-6 green cardamom

Dry roast almonds for approx. 10 mins and keep aside to cool.
If using fresh coconut, dry roast till it dries up without changing colour.
Grind almonds, coconut and cardamom to fine bits in a blender or food processor bowl.
Add jaggery or sugar powder and grind again.
Take some mixture and try to make laddoos. If the shape stays, continue to make laddoos with the rest of mixture, otherwise grind few more times and try again.
Store leftover in an airtight container.

Whenever you bake something and once the oven is switched off, put almonds or other nuts or oats in a baking tray and leave it in the hot oven. Easy way to toast nuts.

Lemon Rice

Lemon Rice

Lemon Rice

3-4 cups cooked basmati rice
3-4 tbsp lemon juice (juice of 2 lemons)
1 tsp mustard seeds
2 tbsp urad dal or chana dal
3-4 tbsp roasted peanuts
2-3 sprigs curry leaves
2 red dry chilies
2 chopped green chilis (optional)
1/8 tsp asfoetida
¼ tsp turmeric powder
Salt to taste

If you are cooking fresh rice, add turmeric to the rice while cooking to get even yellow colour.
If you are using leftover rice, add turmeric to the tempering.
Add salt and lemon juice to the rice, mix well and keep aside.
Heat a pan and add 2 tbsp oil.
Add mustard seeds.
When it splutters, add urad dal/chana dal, chilis, curry leaves, peanuts and asfoetida.
Switch off and add turmeric powder.
Pour over the rice and mix well. Add more salt or lemon juice as required.
Serve with chutney or gravy of your choice.

Puran Poli/ Boli


Puran Poli/ Boli

1 cup chana dal (split chickpeas)
½ cup sugar or jaggery
1 tsp cardamom powder
2 cups all-purpose flour (or wheat flour or mix of both)
2 tbsp oil
½ tsp salt

Dry roast chana dal to light brown colour.
(Can cook without roasting too, but roasting brings out a good flavor).
Keep covered in water for ½ hr and cook in a pan till nicely cooked but not too soft.
Can use a pressure cooker also, but the dal should not be overcooked.
Drain excess water.
Grind to almost smooth paste along with sugar or jaggery and cardamom powder. If its too watery, heat in a pan till it dries up.
Cool and divide into 9-10 balls and keep aside.
Meanwhile the dal is being cooked, make dough of flour.
Now for the dough, mix flour and salt and add water. Add little extra water than you would to get smooth dough. So now you have sticky dough.
Now add oil and mix well. The dough will be extremely smooth and elastic. Keep aside for ½ hr.
Take a piece of parchment or wax paper and rub oil over it and keep aside. Can do on a plate as well.
Make 9-10 balls of the dough. The dal balls should be bigger than dough balls.
Oil your hands. Take a piece of dough and slightly flatten it. Keep a dal ball in it and close the dough over it.
Keep on the oiled wax paper and roll into a thin circle using your finger. No need a rolling pin, the dough is extremely smooth.
Heat a tava on low flame.
Place the boli on the tava with the wax paper and slowly peel out the paper. Paper can be reused.
Cook both sides. Rub little ghee and remove to a plate. Make sure to maintain low flame. The boli you get in bakeries hardly have a brown spot.
Serve warm.

Mushroom Potato Masala

Mushroom potato curry

Mushroom Potato Masala
Recipe source: vegrecipesofindia

250 gms mushrooms quartered
2 medium potatoes cubed
2 tsp ginger garlic paste
2 tbsp oil
½ tsp cumin seeds or shahjeera
2 cloves
2 green cardamoms
½ inch pc cinnamon
¼ tsp turmeric powder
½ -1 tsp chili powder
1 tsp coriander powder
1 tsp kasoori methi crushed (dry fenugreek leaves)
Coriander leaves to garnish

Make paste:
1 large tomato
1 small onion
10-15 cashewnuts
2 tbsp coriander leaves

In a small microwave proof bowl, add sliced tomatoes, onions and cashewnuts. Microwave for 8-10 mins.(don’t add water)
Cool and grind to paste along with coriander leaves. Keep aside.
(Alternately, instead of microwave, you can keep tomatoes, onion slices and cashewnuts in 2 cups boiling water for 20 mins. Drain water and grind)

Heat a pan and add oil.
Add bay leaf, cumin or shahjeera, cardamom, cinnamon and saute for few seconds.
Add ginger garlic paste and saute for few mins.
Add mushrooms and stir. Saute till all water dries up.
Add potatoes, turmeric powder, chili powder and coriander powder and mix well. Add salt.
Add ground paste and mix well for few mins till everything is nicely sautéed.
Add 1-1 ½ cups hot water. Cover and let it simmer till potatoes are cooked. Add ½ cup more hot water if you want more gravy.
Lastly add crushed kasoori methi. Mix and take off fire.
Garnish with chopped coriander leaves.
Serve with chapattis or nan.

Eggless Buttermilk Brownie

Eggless Brownie

Eggless Buttermilk Brownie
Recipe source: korasoi

1 cup all-purpose flour
½ cup cocoa powder
¾ icing sugar
1 tsp baking soda
½ tsp salt
5 tbsp melted butter or ouil
1 cup buttermilk (3-4 tbsp yogurt +water)
2 tsp coffee pwd dissolved in 1tbsp water (optional)
3 tbsp nuts -optional

Mix all dry ingredients in a bowl.
Make a well in the center and add all wet ingredients and stir to combine.
Transfer to a greased baking tray.
Bake in a preheated oven at 160 degree Celsius for 20-25 mins.
If it’s fully baked, it becomes a perfect cake, so slightly under bake to get a fudgy brownie. It’s a win-win either way.
Cool completely before you slice and serve.

Fish Sayadieh

Fish Sayadieh

Fish Sayadieh

2 large fish fillets cut into 3-4 pcs
½ cup corn flour
Salt and pepper

2 cups basmati rice or any white long grain
1 tsp cinnamon powder
1 tsp cumin powder
1 tsp all spice powder
½ tsp black pepper powder
2 large onions sliced
3-4 cups water or any stock
1 cube tastemaker –optional
4 tbsp + 2tbsp olive oil
3-4 tbsp fried onions and nuts (almonds or pine nuts etc)

Wash rice and keep aside in water for 20 mins.
Wash and pat dry fish fillets. Sprinkle salt and pepper on both sides.
Cut into required size pieces. Roll in corn flour to coat all sides well and keep aside.
Heat a large pan with tight fitting lid (that can be used for frying fish as well as cook rice).
Add 4 tbsp oil and fry fish on medium heat till both sides are brown and ¾ cooked.
Remove fried fish to a plate.
Add 2 tbsp oil more to the same pan and saute onions till golden brown. Keep 2-3 tbsp aside.
Add 3-4 cups boiling water or stock, all spice powders and salt to taste.
Add rice and stir.
Lower the heat to bring to a simmer and close with the lid.
Cook for 8 mins, By now the rice will be almost cooked with very little water left.
Open the lid and spread fish pieces on top. Close again and cook for max 5 mins more.
Take off fire and leave aside for 10 mins.
To serve, remove fish pieces to another plate and spoon rice to a serving plate. Place fish pieces back on top of rice.
Garnish with fried nuts and onions.
Serve hot.

Fish can be fried completely and served with rice instead of placing in the rice pan midway of cooking rice.

Stuffed Buns –Tangzhong Method

Stuffed Buns Tangzhong 2

Stuffed Buns –Tangzhong Method

Dough (recipe click here )

1 chicken breast
1 medium onion chopped
1 small tomato chopped (seeds removed)
1 tsp ginger garlic paste
¼ tsp turmeric powder
½ tsp garam masala
½ tsp dry red chili flakes
Salt and pepper
½ cup mozzarella cheese (optional but use if you have on hand)
2 tbsp oil
1 egg + 1tbsp water (egg wash)

Cut chicken breast into pieces and cook with ¼ cup water and little salt and pepper.
Drain water if any left. Cool and mince.
Heat oil and saute onion till translucent.
Add ginger garlic paste and saute for few minutes.
Add all dry powders and mix.
Add chopped tomato and chicken mince and mix well.
Check seasoning. Add mozzarella and take off fire.
Mix well to combine and keep aside.
Divide into 16-18 portions, approx. 1 tbsp each.

Divide dough into 16-18 balls. Use your hand to flatten the dough into a rectangle or round.
Place the filling and seal properly.
Place on a greased tray seam side down.
Oil a piece of cling wrap and cover the tray and keep aside for 20-30 mins.
Meanwhile preheat oven to 180 degree Celsius.
Beat egg with water in a small brush. Brush egg wash on the risen buns.

Stuffed Buns Tangzhong 1

Bake for 20-25 mins until the top is golden brown.
Rub butter on top of the bread as soon as you take out. This will keep the bread crust moist and glazed. If you want it to be crusty, don’t rub butter.
Serve warm.

The stuffing is very versatile. Use whatever you have on hand. Add vegetables to chicken or keep it only vegetarian.
Adding mozzarella makes it more appealing to kids especially when reheated the next day.