Stuffed Dahi Vada

stuffed dahi vada

Stuffed Dahi Vada

6 nos. stuffed vada 
1 ½ cup beaten yogurt, preferably cold
¼ cup water
Salt to taste
Few pinch cumin powder
Few pinch chat masala
Few pinch chili powder
2 tbsp chopped coriander leaves

Whisk yogurt, water and salt.
Spread few tablespoons of yogurt in a serving dish. Place vadas on top.
Pour remaining yogurt on top to cover the vadas.
Sprinkle cumin powder, chat masala, chili powder and coriander leaves.
Serve and enjoy.

stuffed dahi vada 1


Instant Carrot Pickle

Instant Carrot Pickle.jpg

Instant Carrot Pickle

1 large carrot cut into strips(1 cup)
1 tsp ginger garlic paste
Few curry leaves
1 green chili sliced
¾ tsp crushed fennel
1/8 tsp turmeric powder
1 tsp Kashmiri chili powder
1/8 tsp asfoetida (2-3 pinch)
1/8 tsp fenugreek powder
¼ tsp mustard seeds
1 tbsp vinegar
3 tbsp oil
3 tbsp water

Heat oil in a pan and add mustard seeds.
When it splutters add ginger garlic paste, green chili and curry leaves and saute for few seconds.
Add fennel powder, turmeric powder and carrot pieces and stir for 2 mins. The carrots should cook a little bit but still remain crunchy.
Add chili powder and mix well.
Add vinegar, water and salt and mix.
Sprinkle asfoetida and fenugreek powder.
Mix well and take off fire. Add salt if required.
Cool and serve.

Note: This pickle is not intended for long use.

Namak Pare


Namak Pare

1 cup all-purpose flour
2 tbsp ghee or oil
½ tsp salt
1 tsp sugar
½ tsp ajwain
Oil for deep frying

Add flour, salt, sugar and ajwain in a bowl.
Heat oil or ghee and add to flour. Rub to mix well.
Add water little at a time to make stiff dough.
Keep aside for 10 mins.
Roll the dough to less than ½ cm thickness. Cut into desired shapes. OR fold the dough over 3 or 4 times and press gently. Cut into thin strips.
Heat enough oil to deep fry.
Add few pieces and fry on medium heat till golden brown. Don’t overcrowd the pan or the pare will not turn out crisp.
Cool and store in airtight containers.

Carrot and Orange Muffins

Orange Carrot Muffins

Carrot and Orange Muffins
Recipe source:myfavouritepastime

2 cups all-purpose flour
2 tsp baking powder
1 cup sugar
½ tsp salt
1 cup milk
1 egg
5 tbsp vegetable oil
Grated zest of 1 orange
3 tbsp fresh orange juice
1 cup finely grated carrot

Approx. ¼ cup orange juice
Approx. 1 cup icing sugar

Whisk flour, baking powder, sugar and salt in a large bowl.
Whisk egg, milk, oil, orange juice and orange zest in another bowl and add to dry mixture.
Stir until just combined.
Fold in carrots.
Spoon into greased muffin moulds. Bake for approx. 25 mins or till done.
Let cool on a cooling rack.
Mix orange juice and icing sugar to a thick pourable consistency. Spoon over warm muffins.
Let it cool completely and serve.

No Yeast Doughnut holes

Quick yummy doughnuts in half hour! No yeast!

No Yeast Dougnut Holes

No Yeast Doughnut holes

Ingredients :
2 cups all-purpose flour
1 tbsp baking powder
3 tbsp sugar
5 tbsp cold butter
½ tsp salt
¾ cup milk
1 tsp vanilla essence

For rolling
5 tbsp sugar
1-2 tsp cinnamon powder
Mix in a plate and keep aside.

Add flour, baking powder, sugar and salt into a food processor bowl.
Add butter and pulse till flour mixture resembles bread crumbs.
(or add all dry ingredients to a bowl and use fingers to mix in butter)
Add milk and essence and pulse till mixture comes together.
Transfer dough to a floured surface and knead gently so all mixture comes together. Add few tbsp of flour or milk as required.
Pinch off approx. 1 tbsp size dough and roll in your hands to form smooth firm dough. Repeat for complete dough.
Heat enough oil to deep fry. Keep medium heat.
Fry 4-5 balls or as fits in your pan, but don’t overcrowd.
Fry for approx. 3-4 mins till evenly browned.
Transfer to a paper towel first and then to cinnamon sugar mixture and roll. Or roll in icing sugar.
Serve warm or cold.

No Yeast Dougnut Holes 1

Honey Oat Bread

Honey Oat Bread

Honey Oat Bread
2 ½ -3 cups all-purpose flour
1 cup quick cooking oats
2 tbsp milk powder
2 ¼ tsp instant yeast
1 tsp salt
1 tsp sugar
¼ cup honey + 2tbsp honey
2 tbsp canola oil or melted butter
1 – 1 ¼ cup warm water

Add flour, oats, milk powder, yeast, salt and sugar into a food processing bowl or a large bowl.
Pulse once or twice to mix all.
Mix warm water, honey and oil and pour into dry mixture and mix well for few minutes.
If using bowl, mix with a wooden spoon first to mix all ingredients and knead well with hands for 5 mins till you have soft slightly sticky dough.
Rub 2 tbsp oil in the sides of a bowl and over the dough. Cover with cling wrap and leave aside for 30-40 mins till double in size.
Meanwhile preheat oven to 170-180 degree Celsius.
Grease a bread loaf pan with oil and sprinkle some oats over all sides.
Deflate the dough and knead lightly on a work surface. Shape into a log and place in the pan.
Keep aside for 30-40 mins.

Honey Oat Bread 1

Warm 2 tbsp honey in microwave and brush the top of the bread lightly.(can use water also to brush)
Sprinkle some oats on top.
Boil 2 cups of water and pour in a cake pan or any oven safe dish. Place this in the lowest rack.
Place bread in the middle rack.
Bake for approx. 40-45 mins till top is light dark brown.
Cool for 10 mins in pan and transfer to a wire rack to cool completely.
Slice with a serrated knife.

Honey Oat Bread 2

Savoury shells

Savoury Shells

Savoury shells

1 cup all-purpose flour
2 tbsp rice flour
1 tsp ajwain/carom seeds
½ tsp baking soda
1 tsp chili powder
2 tbsp ghee
Salt to taste
Oil for deep frying

Take a plate and add ghee and baking soda and rub with your fingers or palm until mixed.
The ghee will fluff up.
Add rest of ingredients and mix well.
Add just enough water to make a soft dough.
Pinch small balls of the dough and press on the back of a fork. Slowly roll the dough to get the shell shape.

Complete all dough similarly.
Heat oil and add few at a time and fry till crisp.
Store leftover in an airtight container.

Garlic Sauce/Toum

Garlic sauce

Eggless Middle Eastern Garlic Sauce…with very less oil!!

Garlic Sauce/Toum
Recipe source: Chefindisguise

2 tbsp corn flour
¾ cup water
1 tsp lemon juice (more if you like stronger lemon taste)
2-4 large cloves garlic
3-5 tbsp oil
Salt to taste

Mix corn flour and water in a pan and place over low heat.
Whisk continuously till the mixture thickens and start to bubble. Whisk for 2 more mins and take off fire.
Mince the garlic finely with salt and add to warm corn flour mixture. Cool completely.
Add lemon juice.
Place the mixture in a blender or food processor bowl and beat till the mixture becomes white.
Drizzle the oil one tsp at a time with processor running. (the lid will usually have a small opening)
The mixture will soon form a mayo like consistency. You may not need the whole oil.
It’s very fluffy when made but will thicken if kept in fridge. Just beat with a fork before serving.
Tastes exactly like restaurant bought!

Rice Flour Banana Cake

Rice Flour banana bread

‘Healthy’ or gluten free cake doesn’t have to be tasteless. Try this banana cake with rice flour!

Rice Flour Banana Cake

1 ¾ cup rice flour (store bought will do)
1 tsp baking soda
¼ tsp cardamom powder (optional)
½ – ¾ cup white or brown sugar
½ tsp salt
2 large bananas mashed ( ¾-1 cup)
2 eggs
½ cup oil
6 tbsp buttermilk (yogurt + water will do)

Mix rice flour, cardamom powder, baking soda and salt and keep aside.
In a large bowl, whisk oil, eggs, oil, buttermilk, vanilla, banana and sugar till sugar dissolves.
Add flour mixture and stir to combine.
Pour batter into a greased baking loaf pan.
Bake in a preheated oven at 160 degree Celsius for 40-50 mins until a toothpick inserted in the center of the cake comes out clean.
Cool the cake on a wire rack.
Slice and serve.

Chili Chutney Powder for Idli/Dosa

Chili Pwd for Idli

Chili Chutney Powder for Idli/Dosa

½ cup urad dal
¼ cup chana dal (chickpea dal)
1/3 cup white sesame seeds
8-10 dry long red chilis
½ tsp asfoetida
Handful of curry leaves

Dry roast all ingredients separately. (except asfoetida)
If the chilis are too spicy, reduce number or remove seeds before roasting.
Grind all ingredients. Mix salt and asfoetida.
Store in an airtight container.
To serve, mix a few tablespoons of powder with oil of your choice and serve with idli/dosa as side dish.