Tuesday, 21 February 2017


Apple Vegan Cake | Healthy Desseret

  • 1 cup all-purpose flour (maida, plain flour)
  • 1-1/2 Tbsp corn starch (corn flour)
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg
  • 1/3 cup oil (canola or any vegetable oil)
  • 3/4 cup sugar
  • 1-1/2 cups apple sauce
  • 1 tsp vanilla extract
  • 1 Tbsp powdered sugar (for garnishing)


  1. Pre heat the oven to 350°F
  2. Square 8- inch cake pan, line with parchment paper and grease bottom and sides of the pan.
  3. Mix the dry ingredients together except sugar, flour, corn starch, baking soda, nutmeg, cinnamon, and salt.
  4. In a different bowl whisk oil and sugar together for about 2 minutes add apple sauce and vanilla extract mix it well.
  5. Add the dry ingredients to apple mix and mix it together gently making sure all the ingredients mix together well.
  6. Pour the mixture to cake pan and bake around 28 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
  7. Let it sit for about 20 minutes bring to room temperature and slice the cake into 16 square pieces.
  8. Before serving lightly dust with powder sugar.

Whole Wheat Dosa | Healthy BreakFast Recipe

  • 1 cup whole wheat flour (atta)
  • 2 Tbsp sooji fine (semolina)
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 Tbsp oil (canola or vegetable oil)
  • 1/4 tsp black pepper
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 tsp baking soda
  • 1-1/4 cups water
  • 4 Tbsp oil for cooking (canola or vegetable oil)

  1. Mix all the dry ingredients together, whole wheat, sooji, salt, black pepper, carom seeds, and baking soda, mix it well. Add water slowly to make a smooth batter, add water as needed, batter should be pouring consistency.
  2. Use a non-stick skillet and place on medium heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Wipe the skillet with moist towel.
  3. Pour 1/4 cup of the batter mixture into the center of the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about 7” inches in diameter thin circle.
  4. When the batter starts drying, smear about 2 teaspoons of oil over dosa, and cook till dosa turns golden brown in color. Flip dosa using a flat spatula, and cook for about 1 minute from other side until dosa is golden brown.
  5. Crispy Whole Wheat Dosa is ready, repeat with remaining batter. Every time wipe the skillet. that helps spreading the dosa.

Monday, 23 January 2017


Kaju Katli/ Kaju Barfi – Quick Indian Festive Dessert Recipe | Easy Online Recipes

Makes – 15 pieces
Preparation time – 10 mins
Cooking time – 10 mins
  • Cashew Nuts – 1 Cup
  • Sugar – 1/3 Cup
  • Cashew (Halves) – for garnish
  • Cardamom Powder – 1/4 tsp
  • Saffron – few Strands (for garnish)
  • Ghee (for greasing the rolling pin and plate) – 1 Tbsp
  • Process:
    • Blend the Cashews to a fine powder in a clean blender jar(It shouldn’t be pasty).
    • Add Sugar to a medium size non stick pan, and add water.
    • Bring the mixture to 1 String consistency.
    • Add Cardamom powder.
    • Add Cashew nut powder and mix well.
    • Cook till the mixture leaves the sides of the pan.
    • Transfer the mixture to a thali/ plate which is greased with some ghee
    • Grease the rolling pin with ghee and roll the dough into 1/4 inch thick circle.
    • Leave the mixture to cool for 5 mins.
    • Apply silver varakh and cashew halves for garnish.
    • Cut into 1.5 inch diamonds and serve.
    • Garnish with Saffron.
    • Kaju kati can stored for 1 week in a air tight container in refrigerator.
    • Do not over cook the sugar mixture. Just cook till one string consistency.
    • Silver Varakh is optional.
    • This can be made with  pistachios to get Pista Burfi.
    • Do not over cook the Kaju Paste.

Bread Pakoda – Aloo Bread Pakoda | Evening Snack | Indian Street Food

Serves – 4 pieces 
Preparation time – 10 mins
Cooking time – 20 mins
  • Bread – 4 slices no ( I’m using white bread slices)
  • Oil – for deep frying
  • Sweet and Sour / Tamarind Chutney – 2 Tbsp
  • Hari Chutney/ Green Chutney – 2 Tbsp
  • For Stuffing:
  • Potato (Boiled and Mashed) – 1 Medium
  • Oil – 1 Tbsp
  • Onion (finely chopped) – 1/4 Cup
  • Coriander Powder – 1/2 tsp
  • Green Chillies – 2 or to taste
  • Ginger – small piece
  • Cumin Seeds – 1/4 tsp
  • Salt – to taste
  • Cilantro/ Coriander Leaves (finely chopped) – 1 Tbsp
  • Lemon Juice – 1 tsp or to taste
  • For Batter:
  • Chick Pea Flour – 1/2 Cup (heaping)
  • Rice Flour – 1 Tbsp
  • Turmeric Powder
  • Baking Soda – 1/8 tsp
  • Salt – 1/2 tsp or to taste
  • Red Chilli Powder – 1/4 tsp or to taste
  • Carom Seeds/ Ajwain/ Vaamu – 1/4 tsp
  • For Stuffing:
  • Heat Oil and when its medium hot, add cumin seeds, onion, ginger chilli paste, coriander powder, salt.
  • Cook till onions are slightly cooked. Don’t overcook.
  • Add mashed potato, cilantro and mix well until combined.
  • Cook for 30 secs and switch off the heat.
  • Cool the stuffing completely. Keep aside.
  • For Batter:
  • Into a bowl add chickpea flour, rice flour, baking soda, turmeric powder, red chilli powder, carom seeds, salt.
  • Gradually add water and make a semi thick batter.
  • Batter should be smooth and have flowing consistency.
  • For Assembling
  • Apply green chutney on one of the bread slices and place 3 Tbsp of potato stuffing, sread the stuffing evenly.
  • Apply Imli Chutney on the other bread slice.
  • Cover the bread slices so that the stuffing is nicely sealed in between the two slices.
  • Cut the Bread sandwich diagonally. Keep ready.
  • Prepare another sandwich the same way.
  • For Frying:
  • Heat oil in a kadai for deep frying, dip the bread sandwich into the batter and drop into hot oil.
  • Using ladle pour hot oil on the top side of the bread sandwich while frying.
  • Fry until golden on the bottom side.
  • Flip and fry till golden and crispy on the other side.
  • Remove from oil and fry rest of the pakoras the same way
  • Serve hot as they are or with chutney.

Curd Dosa| Perugu Dosa – South Indian Breakfast Recipe

brakfast dosa recipe

  • Curd/ Yogurt – 2 Cups thick curd + 1/2 Cup water liquid from curds
  • Rice (Sona masuri, washed) – 1 Cup
  • Fenugreek Seeds – 3/4 tsp
  • Salt – to taste
  • Water – to adjust the consistency of the batter
  • Oil – 1/4 tsp for frying each dosa.
  • Soak washed rice, fenugreek seeds in 1 Cup of curd/ Yogurt and 1/2 Cup of watery liquid from yogurt for 3 hrs.
  • Grind the soaked ingredients without using any additional water to a smooth paste.
  • Cover and leave it to ferments in a warm place for 7 hrs.
  • Add salt, rest of the yogurt/ curd to the fermented batter and adjust the consistency of the batter using some water. Mix well until combined. Do not try to break the tiny lumps of yogurt that you see here and there.
  • Now the batter is ready, let’s start making dosa.
  • Heat a dosa tawa on medium, to check if the pan is enough hot, sprinkle some water, it should sizzle and evaporate in few secs.
  • Rub the dosa tawa with a onion slice to give a non stick finish to the tawa, you need not do this when using non stick dosa tawa.
  • Add 1 and 1/2 ladlefuls of prepared dosa batter and spread in circular motion with very light hands until you get 8 inch diameter circle.
  • Add 1/4 tsp of oil on top of the dosa, cover and cook till it gets golden color underneath.
  • Loosen the edges of the dosa and fold at the center. serve hot or cold with chutney of your choice.
  • Follow the ratio of Yogurt, rice and fenugreek seeds.
  • Fermentation of the batter shouldn’t be more than 7 hrs.
  • Adding yogurt in two different times gives a unique texture and taste to these dosas, so follow the recipe carefully.
  • Adjusting the consistency of the batter is important, don’t make it too thin or thick.
  • Spreading the batter with light hands ensure dosas not to stick to the pan.
  • Cook the dosas only on one side with the lid on, otherwise they become dry.
  • This batter doesn’t rise like regular dosa batter, but after fermentation it gives out a nice fermented flavor.

Tuesday, 6 December 2016

Thai Style Prawn Green Curry | Sea food prawns curry

sea food recipes

  1. Thai Green curry paste 4tbsp.
  2. Coconut cream 1 can
  3. Water 1/2 cup
  4. Prawns 1/2 kg.
  5. Kaffir lime leaves 4 (optional)
  6. Fish sauce 2tbsp.
  7. Vegetable oil 4tbsp.
  8. chillies 2 (optional)
  •  Heat vegetable oil in a wok.
  • Add thai green curry paste and water.
  • Stir fry until an aroma develops then lower the heat.
  • Add coconut cream.
  • Bring to boil.
  • Add prawns, kaffir lime leaves and fish sauce.
  • Simmer until cooked through.
  • Add chillies.
  • Cook for another minute.
  • Take out in a dish.
  • Serve with boiled rice.


Sprouts and Paneer Pulao | How to make panner and sprouts Palao

how to prepare panner and sprouts palao

Serves – 2 to 3
Preparation time – 10 mins
Cooking Time – 40 mins
  1. Basmathi Rice (wash, drain and soak in fresh water for half hr) – 1 Cup
  2. Sprouted Beans – 1 1/2 Cups
  3. Paneer (Cubed) – 1 Cup
  4. Butter – 1 Tbsp
  5. Oil – 2 tsp
  6. Green Cardamom – 2 no
  7. Cinnamon – 1 inch piece
  8. Cloves – 3 no
  9. Curry Leaves – 1 Sprig (Optional)
  10. Shahi Jeera – 1 tsp
  11. Green Chilli (Slit) – to taste
  12. Onion (Sliced) – 1 no
  13. Ginger and Garlic Paste – 2 Tbsp
  14. Turmeric Powder – 1/4 tsp
  15. Coriander Powder – 1 tsp
  16. Cumin Powder – 1/2 tsp
  17. Garam Masala Powder – 1 tsp
  18. Cilantro (Chopped) – 2 Tbsp
  19. Mint (Chopped) – Handful
  20. Yogurt/ Curd – 1/4 Cup
  21. Lemon Juice – 1 Tbsp or to taste
  22. Salt – 1 tsp to taste
  23. Sugar – 1 tsp
  24. Water – 1 1/2 Cup to cook the rice
  1. Get the rice ready by washing and soaking.
  2. In a pan heat butter and oil. Add in Cloves, cardamom, cinnamon and shahi jeera. Fry till fragrant.
  3. Add in green chillies, curry leaves, onions. Add salt, sugar and fry the onion till golden.
  4. Add Ginger and Garlic and fry till you feel nice aroma from the mixture.
  5. Add garam masala powder, turmeric powder, coriander powder, cumin powder, yogurt, paneer, sprouts, 2 Tbsp of water and cover to cook till sprouts are just done (approx 5 mins)
  6. Add cilantro, water, salt. Cover bring the water to a rolling boil.
  7. Add the soaked basmathi rice and cook till just 80 percent done.
  8. Mix the rice and sprouts mixture gently and add mint leaves.Add lemon juice.
  9. Cover again to cook on low heat for 10- 15 mins or until the rice is perfectly done.
  10. Turn OFF the heat and rest the pulao covered for 15 mins to enjoy fluffy and flavorful sprouts and paneer pulao.
  11. Serve it hot with raita or as it is.

Healthy Corn & Mushroom Rice | Fried Rice with corn and mashroom

  1. Rice 3 cups
  2. Salt
  3. Oil 1/4 cup
  4. Sweet Corn 1 cup
  5. Carrot  (chopped) 1/2 cup
  6. Cabbage (chopped) 1 cup
  7. Capsicums (chopped) 3 tbsp.
  8. Button Mushrooms (sliced) 6-8
  9. Black pepper powder 1/4 tsp.
  10. Chicken powder 1 tsp.
  11. Soy sauce 4 tbsp.
  12. Fresh coriander for garnishing


  1. Soak rice in water for half an hour.
  2. Now boil the rice in salted water till cooked.
  3. Drain and leave aside.
  4. Heat oil in a pan.
  5. Add capsicum, cabbage, carrots and mix well.
  6. Put mushrooms and sweet corns.
  7. Fry for few seconds.
  8. Then add boiled rice,chicken powder, soy sauce and black pepper powder.
  9. Toss it so everything gets mixed together.
  10.  Take out in a dish garnish with fresh coriander.
  11. Serve hot with any gravy sauce.

Punjabi Kadhi Pakora recipe | Kadi Pakoda | how To prepare Kadhi pakora

how to prepare kadi pakora

For Pakoras:
  • Chickpea Flour – 1 Cup
  • Onion (chopped) – 1 Cup
  • Cilantro (finely chopped) – 1 Tbsp
  • Carom Seeds (Ajwain) – 1/4 tsp
  • Red Chilli Powder – 1 tsp or to taste
  • Salt – to taste
  • Coriander Seeds (crushed) – 1/2 tsp
  • Baking Soda – pinch
  • Oil – for deep frying
For Kadhi:
  • Oil – 1 Tbsp
  • Butter – 2 Tbsp
  • Asafoetida (hing)- 1/8th tsp
  • Cumin Seeds – 1/2 tsp
  • Dry Red Chillies – 3 no
  • Yogurt (curds) – 1 1/2 Cups
  • Chickpea Flour – 1/2 Cup
  • Salt – to taste
  • Turmeric Powder- 1/4 tsp
  • Red Chilli powder – to taste
  • Coriander Powder – 1/2 tsp
  • Ginger garlic and green chilli paste – 1 Tbsp
  • Cilantro (chopped) – 1 Tbsp
For pakoda batter:
  • Add chickpea flour in a bowl.
  • Add in baking soda, crushed coriander seeds, salt, ajwain, red chilli powder, cilantro, onions.
  • Add in water gradually and make a thick batter without any lumps.
  • Heat oil for deep frying the pakoras.
  • When the oil is medium hot, drop in the prepared batter into the oil in small dumplings (1 inch diameter).
  • Deep fry till golden.
  • Drain the oil from the pakoras and set them aside on a paper towel.
  • Fry the pakoras in batches with all the batter.
  • Keep them ready.
Kadhi Mixture:
  • Into a mixing bowl add chickpea flour, yogurt, coriander powder, red chilli powder, salt and turmeric powder.
  • Whisk them together to make a smooth lump free mixture.
  • Add 1 1/2 Cups of water, mix well again and keep aside.
  • In a sauce pan, add oil, heat till the oil is medium hot.
  • Add cumin seeds, asafoetida, dry red chillies, till for few secs till cumin seeds splutter.
  • Then add in the ginger green chilli and garlic paste, butter and fry for 30 secs or until the raw smell disappears.
  • Add the prepared yogurt mixture into the sauce pan.
  • Cover the pan and simmer for 10 mins on low to medium heat.
  • Add in cilantro, mix well and mix it with the  pakoras just before serving.
  • Top it with more cilantro if needed.
  • Serve hot with rice or any Indian Flat Bread.

Soya Manchurian | Quick Snack Recipe | Manchurian Dish

BEst snack soya manchurian

Preparation time – 5 mins
Cooking time – 15 mins
For Batter:
  1. Soya Chunks – 1/2 Cup
  2. All Purpose Flour – 2 Tbsp
  3. Rice Flour – 2 Tbsp
  4. Corn Flour/ Corn Starch – 2 Tbsp
  5. Salt – 1/4 tsp
  6. Black Pepper powder – 1/4 tsp or to taste
  7. Red Chilli powder – 1/2 tsp or to taste
  8. Water – 2 Cups (for cooking Soya chunks)
For Sauce:
  1. Oil – 2 tsp + for deep frying
  2. Ginger (finely chopped) – 1 tsp
  3. Garlic (finely chopped) – 1 tsp
  4. Tomato Ketchup – 2 Tbsp
  5. Soy Sauce – 2 tsp
  6.  Water – 1/4 Cup for making Sauce
  7. Spring Onion Greens (chopped) – 2 Tbsp
  8. Salt – 1/8 tsp (use only when required)
Step by Step Process of Making Soya Manchurian:
  • In a sauce pan, add 2 Cups of water with just enough salt and bring to a boil.
  • Add Soya Chunks and cook till soft, approx 1 min.
  • Once they are soft, drain the water and let them rest for 5 mins to cool slightly.
  • Squeeze out all the water from the soya chunks, and keep them ready.
  • Discard the squeezed out water.
  • Now for batter, add All Purpose Flour, Corn Flour, Rice Flour, salt, black pepper powder, couple of Tbsp of fresh water.
  • Make a batter so that the mixture coats the chunks properly.
  • Deep fry these Soya Chunks until crispy.
  • For sauce:
  • Heat 2 tsp of oil and add garlic, ginger, green chillies. Fry for 30 secs.
  • Add tomato ketchup, soy sauce, had of the spring onion greens, 1/4 Cup of water.
  • When the sauce starts to boil, add the fried Soya chunks.
  • Simmer for 1 min.
  • Garnish with few more spring onion greens. Serve hot.

Monday, 21 November 2016


Classic South Indian Rava Idli Recipe


  • 1 cup Sooji (rava)
  • 1 cup Yogurt (Curd)
  • Salt , to taste
  • 2 sprig Coriander leaves (Dhania) , finely chopped
  • 2 tablespoons Cashew nuts , broken
  • Carrot , grated
  • 1/2 teaspoon Enos fruit salt
  • For the seasoning
  • 1 teaspoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • 1/4 teaspoon Asafoetida (hing)
  • Green Chillies , finely chopped
  • 1 inch Ginger , grated
  • 1 sprig Curry leaves , finely chopped

Directions for Classic South Indian Rava Idli Recipe

  1. To begin making the Classic South indian Rava Idli Recipe, prep all the ingredients and keep them ready.
  2. Heat a teaspoon of oil in a pan, add mustard seeds and allow it to crackle. Add the torn curry leaves, the grated ginger, green chilies and cashewnuts. Roast them for a few minutes. Add the Semolina/Rava and roast until you get a good aroma. Set aside to cool. 
  3. Set aside the roasted rava idli mixture to cool. Add the yogurt, along with just enough water to make a thick batter and keep aside to rest for 10 to 15 minutes.
  4. After the resting period, you will have to add a little more more as the rava idli batter would have thickened. Add the grated carrots and enos fruit salt and whisk the rava idli batter.
  5. If the batter is too dry, add water to make a thick batter. Stir well for a couple of minutes
  6. Grease the idli mold with oil and spoon the Rava Idli mixture into the cavities. Place it in a preheated steamer and steam for 10 minutes until done.
  7. When you test, the rava idli should be cooked and the tester should come out clean.
  8. Serve the Rava Idli along with South Indian Coconut Chutney for a quick and wholesome breakfast.

Spinach Corn Pasta in Whole Wheat White Sauce | How To make Spinach White Sauce

How to make spincha wite sauce

This is a delicious pasta dish with fresh spinach and rich white sauce. It is my version of fettuccini alfredo. Creamy spinach pasta looks and tastes great.


  • 350 grams of penne pasta (durum wheat pasta)
  • 200 grams of spinach, finely chopped
  • 1/2 cup sweet corn kernels, steamed
  • 1 tablespoon olive oil
  • dried red chili flakes and dried oregano for serving
  • Ingredients to make the sauce
  • 1 tablespoon olive oil
  • 1 medium size onion, roughly chopped
  • 4 cloves of garlic, finely chopped
  • 2 cups milk
  • 2 tablespoons whole wheat flour
  • 1 teaspoon black pepper powder
  • salt, as per taste

Directions for Spinach Corn Pasta in Whole Wheat White Sauce

  1. To make Spinach Corn Pasta, we will first cook the pasta and make the sauce.
  2. Heat water a large pan on high heat. Once the water comes to a boil, add the pasta and salt. Cook until the pasta is al dente.  Once cooked, drain the water and rinse under cold water to stop the cooking process.
  3. To make pasta sauce; whisk the milk, wheat flour, black pepper powder, and salt. Stir until there are no lumps. Next, heat a tablespoon olive oil in a pan over medium heat. Add chopped onion, garlic and saute for few minutes, until you smell the aromas coming through and the onions have softened. Pour the milk mixture into the onion mixture and keep stirring continuously to cook the sauce. Keep stirring until the sauce thickens and has cooked through. Cook the sauce on medium heat, so the sauce thickens gradually with no lumps. If the sauce is a little too thick, you can add water, milk or cream to lighten the sauce. Once done, turn off the heat, check the salt and spice levels and keep aside.
  4. Our next step is to cook the spinach. Heat a tablespoon of oil in a wok on medium heat. Add the spinach and corn and cook until the spinach has wilted down. This will take about a minute. Add the pasta to the cooked spinach and give it a stir. 
  5. When you are ready to serve, combine the sauce along with the spinach pasta and give it a toss in the wok. Check the salt and spice levels and adjust to suit your taste.
  6. It is important to mix the sauce to the pasta only when you are ready to serve, so the pasta tastes fresh and does not become sticky and gooey.
  7. Sprinkle chili flakes and oregano before serving. 
  8. Serve the Spinach Corn Pasta in Whole Wheat White Sauce along with warm garlic bread for a weeknight dinner.

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