No Knead Apple Hot Cross Buns

No Knead Hot Cross Buns

No Knead Apple Hot Cross Buns
Recipe source: Jo Cooks

3 cups all-purpose flour
¼ cup sugar
½ tsp salt
2 ½ tsp instant yeast
½ tsp nutmeg grated
½ tsp cinnamon powder
3 tbsp melted butter or oil (I used oil)
1 cup warm milk
2 small eggs
handful of white raisins
2 large apples peeled and grated + 1 tsp salt

Cinnamon Icing:
½ cup icing sugar
2 pinch cinnamon powder
1 tsp melted butter (optional)
½ tsp vanilla essence
1-2 tsp water

Sprinkle salt over grated apples and keep in a mesh or strainer. Leave aside for 5 mins. Squeeze the juice out as much as you can.
In a large bowl add flour, yeast, cinnamon powder, nutmeg powder and salt.
Stir in grated apple and raisins.
In another bowl whisk warm milk, sugar, butter or oil, and egg.
Add to flour mixture and mix with a wooden spoon to combine. No need to knead.
The dough will be thick and sticky.
Sprinkle little oil over top of dough and coat the sides of the bowl.
Keep aside covered for approx. 1 hr until doubled in size.
Take a baking tray and cover with parchment or wax paper and keep aside.
Sprinkle work surface with little flour and place the dough.
Shape into a log and cut into 12 equal pieces.
Roll each piece to form a ball and place on tray.
Keep aside for approx 30 min so they rise a second time. Don’t keep longer.
During the last 10 mins of rising, heat oven to 160 degree Celsius.
Bake for 20-25 mins or until the top becomes golden brown.
For piping cross, mix all icing ingredients to thick pouring consistency.
Take a ziplock bag and add the icing to one corner of the bag.
Snip edge with scissors and pipe crosses onto the warm buns.
Serve the soft and yummy hot cross buns.

No Knead Hot Cross Buns 1


Rice flour and Oats Pancake

Rice and oats pancake

Rice flour and Oats Pancake- soft

½ cup white rice flour
¼ cup oats powder (powder oats in a grinder)
¼ cup corn flour
1 tsp baking powder
1/8 tsp baking soda
2 tbsp sugar
2 pinch grated nutmeg (optional)
½ tsp vanilla essence
1 beaten egg
¾ – 1 cup buttermilk (4 tbsp yogurt + water)

Whisk rice flour, oats powder, corn flour, baking powder, baking soda, sugar and nutmeg powder in a large bowl.
Add egg, vanilla and buttermilk and make a thick batter.(thin also works)
Heat a non-stick pan and add little butter.
Pour a ladleful batter and sprinkle chocolate chips if using.
When bubbles start to appear, flip to other side and cook for 30 seconds more.
Serve with honey or maple syrup.

Wheat Flour Palappam

Wheat Palappam

Wheat Flour Palappam
Adapted from lifescoops

2 cups atta/wheat flour
4 tbsp rice flour
4 tbsp desiccated coconut
½ tsp yeast
1 tsp sugar
Salt to taste

Take rice flour in a small pan and add ½ cup water and mix well.
Heat the mixture and keep stirring till it forms a soft paste.
Take off fire and cool.
Take ¼ cup warm water and add yeast and sugar and keep aside for 2 mins to ferment.
Grind coconut with little water to make a paste.
In a large pan, whisk flour, coconut paste, rice flour paste, yeast, salt and enough water to make a batter. (like normal appam).
Keep aside for 6-8 hours to ferment.
Heat a pan or ‘appachatti’ and brush little oil.
Add a ladleful of batter and swirl the pan. Cover and cook for few minutes till appam is cooked and side is crispy.
Serve hot with curry.
Preferably serve as soon as cooked, it becomes soft when cold, but still tasty and healthy!

Notes: Original recipe uses rava/semolina to make the paste instead of rice flour. Will try next time.

Rava/Semolina Idli

Rava Idli

Fluffy and soft rava idli ready in an hour! No time needed for fermentation. They are very good plain, but we can add vegies too in the mix.

Rava/Semolina Idli

Ingredients: for 10 idlis
1 cup rava/semolina
1 cup yogurt
1-2 cups water
½ tsp salt
½ tsp baking soda
Few cashewnuts

Optional items:
1 tsp mustard seeds
Half onion chopped
Few curry leaves chopped
1 -2 green chilis chopped
2-3 tbsp of any finely chopped vegies like carrot, beans etc
1 tbsp oil

Dry roast rava in pan for few minutes till a nice aroma comes. Don’t brown though.
Put rava and salt in a bowl. Add yogurt and mix well.
Add ¾ cup water and mix again. Keep aside for 15 mins.
Heat water in a steamer. Brush butter or oil on idli pans. Place few cashew pieces in each mould and keep aside.
Heat oil in small pan and add mustard seeds. When it splutters add onion, curry leaves and green chilis and saute for a min. (add any vegies if you are using)
Add to rava mixture and mix well. Add enough water to make a thick batter. (like regular idli).
Add baking soda and mix well. (add baking soda only just before steaming)
Pour 3-4 tbsp batter into each mould and steam for 10 minutes.
Serve soft and yummy idlis with chutney of your choice!

Chocolate Crepe Cake


Chocolate Crepe Cake

2 cups all-purpose flour
3-4 tbsp cocoa powder
1 tsp baking powder
½ tsp salt
4-5 tbsp sugar
2 cups milk
2 tsp vanilla essence
3 eggs
2 tbsp oil or belted butter

Filling: any of the below
1 cup cream + 4 tbsp castor sugar whipped
¾ cup nutella (warmed little bit in microwave)
½ cup whipped cream + 4 tbsp cream cheese + 3 tbsp castor sugar whipped (I used this)
½ cup butter + 1 ½ cups icing sugar mixed

In a blender add milk, eggs and vanilla and blend to mix.
Add rest of ingredients and mix slightly with a spoon.
Now blend to mix and keep aside for 15 mins.
Number of crepes depends on the size of the pan. Medium size pan will yield approx. 20 crepes.
Heat a non-stick pan. Add approx. ¼ cup of batter and swirl around. The first crepe will give you an idea on how much batter is required for each crepe.
When the crepe is cooked and sides dry up, slide to a plate. No need to turn and cook the other side.
Repeat with rest of batter. Don’t stack the hot crepes.
When completely cool, place one crepe on the serving dish.
Use any of the filling and spread a thin layer.


Keep repeating till all layers are complete.
Place the last crepe upside down to get a smooth finish.
Either spread the filling or dust with icing sugar just before serving.
Can make ahead and refrigerate.
Bring to room temperature before serving.
Slice and serve!

Sabudana /Sago Idli


Sabudana / Sago Idli
Approx. 15 large idlis

1 cup sabudana
1 cup semolina/ rava
2 cups yogurt
1 ½ cups water
½ tsp baking soda
Salt to taste

Optional items:
4-5 tbsp finely chopped carrots
Few chopped curry leaves
2-3 tbsp chopped coriander leaves
2-3 tbsp cashewnut pieces

Take a bowl and add sabudana and semolina.
Add yogurt and water and mix well.
Keep aside overnight.
Next day, ready the steamer and idli mold. Smear oil or preferably butter on idli molds.
The batter should be idli batter consistency, so add water if required.
Add optional items if you are adding and mix well.
Add baking soda to the batter and mix well. The batter will slightly swell.
Fill the idli molds and steam for approx. 15 mins.
Let it cool a bit before serving. It will seem sticky when its too hot but firm up when cool.
Serve with chutney of your choice.


Banana Pancake with Caramelized Banana Topping


Fluffy Banana Pancake with Caramelized Banana Topping

1 cup all-purpose flour
½ cup oats flour (powder oats in blender)
2 tbsp sugar
1 ½ tsp baking powder
¼ tsp baking soda
2-3 tbsp chocolate chips (optional)
1 cup buttermilk
1 egg lightly beaten
1 large mashed banana (can be pureed in blender)
1 tsp vanilla essence or ½ tsp cardamom pwd
Butter as required

Caramelized banana
1 banana sliced
½ tsp cinnamon powder
1 -2 tsp brown sugar
1 tsp butter

Whisk all dry ingredients in a large bowl.
Whisk all wet ingredients and add to dry ingredients.
Mix just to combine. Mixture will be lumpy.
Heat a non-stick pan and smear butter.
Use 2 tbsp batter or 4 tbsp batter for each pancake per the size u prefer. Slightly flatten with the spoon.
Sprinkle chocolate chips if using.
When bubbles start to appear, flip to the other side.
Cook for 30 seconds and take off fire.
Repeat with other pancakes.
Serve with caramelized bananas and maple syrup on top.

Caramelized Banana
Add all ingredients to a non-stick pan. Cook till sugar melts and the mixture coats banana. Don’t overcook.

Peach Muffin

Peach Muffin

Peach Muffin
Recipe source: King Arthur Flour

2 cups all-purpose flour
2 ¼ tsp baking powder
1 cup dark brown sugar
¼ tsp ground nutmeg
½ tsp cinnamon powder
1 large egg
6 tbsp oil
½ cup + 2tbsp milk
2 ripe peaches diced (don’t peel)

Preheat oven to 180 degree Celsius. Grease muffin tin or loaf pan and keep aside.
Whisk flour, sugar, nutmeg, cinnamon and baking powder in a large bowl.
Whisk egg, milk and oil and add to dry ingredients.
Mix gently. Fold in peaches.
Scoop batter into muffin tins. Fill it almost to the top.
Bake for 20-25 mins until nicely risen and golden brown.
Yummy eaten warm.

Oats Peanut Butter Pancake with Dates Syrup

Oats Peanut Butter Pancake

Soft Fluffy pancakes!

Oats Peanut Butter Pancake with Dates Syrup

1 cup all-purpose flour
½ cup oats flour (powder regular oats in grinder)
3-4 tbsp brown sugar
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 large egg
1 ¼ cup buttermilk or yogurt mixed with water
4-5 tbsp creamy peanut butter
1 tsp vanilla essence
3-4 tbsp mini chocolate chips (optional)

Whisk flour, oats powder, baking powder, baking soda, salt and sugar in a bowl.
Whisk buttermilk, sugar, peanut butter, egg and vanilla in a large bowl until well combined.
Add flour mixture and whisk lightly or fold to combine.
Fold in chocolate chips. Don’t over mix.
Heat a non-stick pan and brush butter. Keep medium heat.
Pour 3-4 large tbsp batter and make into circle with the back of the spoon.
When bubbles start to appear, flip over and cook for 30 secs.
Serve with any syrup of your choice; date syrup pairs well!

Aebleskiver with Almond Flour (Danish Pancake)

Danish pancake

Aebleskiver is Danish pancake made plain or with filling. Its made in special pan called aebleskiver pan or for some of us in…..unniappam chatti!

Aebleskiver with Almond Flour (Danish Pancake)

1 ½ cup all-purpose flour
½ cup almond flour (powder almonds in grinder)
3-4 tbsp sugar
2 tsp baking powder
½ tsp baking soda
1 ¾ cup buttermilk (or yogurt +water)
2 eggs
2 tbsp melted butter or oil
1 tsp vanilla essence

Whisk flour, almond flour, baking powder, baking soda and sugar in a bowl.
In another bowl, whisk egg.
Add buttermilk, oil and vanilla and mix.
Add wet to dry and mix just until combined.
Heat aebleskiver pan (unniappam chatti) and brush butter or oil.

Danish pancake 1

Fill each mould ¾ full.
When bottom starts to brown, use a toothpick to turn it upside down. Cook for additional 30 sec to 1 min till it becomes brown.
Transfer to a plate and sprinkle icing sugar.
Serve with honey or maple syrup, but even delicious without.