Monday, December 24, 2012


Makes-One 6" cake


  1. Flax seed powder-1 tbsp( optional)
  2. Water-2 tbsp
  3. Mixed dry fruits and nuts -1/2 to 3/4 cup( see notes)
  4. Orange juice / red wine-1/4 cup
  5. Whole wheat flour- 1 cup
  6. Baking Powder- 1/2 tsp
  7. Baking Soda-1/2 tsp
  8. Salt- 1 pinch
  9. Cinnamon powder-1/2 tsp
  10. Nutmeg powder-1/8 tsp
  11. Orange zest- 1 tsp
  12. Vegetable oil-1/4 cup
  13. Light brown sugar-1/2 cup( see notes)
  14. Orange  juice-1/4 cup
  15. Water-1/4 cup
  16. Vanilla extract-1 tsp


  • Preheat oven to 170 deg C.Line a 6" cake tin with parchment paper.
  • Soak dry fruits and nuts in orange juice / red wine overnight or at least for a  few hours.
  • Combine flax seed powder and 2 tbsp water ,stir well and keep aside for 5 minutes.( You can skip this step if you don't have flax seed powder)
  • In a large mixing bowl ,whisk together whole wheat flour,baking powder,baking soda,salt,cinnamon and nutmeg  until combined,Add soaked dry fruits / nuts and orange zest to this . mix lightly until combined.
  • In another bowl combine together vegetable oil,sugar,orange juice,water and vanilla extract.Mix well until combined.
  • Add the combined wet ingredients  into the dry ingredients along with the flax seed mixture .Mix gently until combined,Do not over mix.
  • Pour this batter into the prepared cake tin and bake for about 35 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean.
  • Allow it to cool completely before slicing.
Notes/Updated on 2/1/13
  • I used 1/2 cup black and golden raisins,and 1/4 cup cashew nuts /almonds.You can use any dry fruits or nuts of your choice.For best results soak the raisins and nuts in red wine for about 24 hrs.Increase the amount of sugar to your taste  if you are not using raisins.
  • To improve the flavor add 1/4 tsp ginger powder  to the dry ingredients.
  • You can substitute light brown sugar with  1/4 cup grated jaggery and 1/4 cup granulated sugar combined together .If you are completely replacing sugar with jaggery ,then you may have to use 3/4 cup grated jaggery.I have tried this recipe with 3/4 cup jaggery and it came out perfect and it is healthy too.
  • Double the recipe for a larger cake.
  • To enhance the flavor of ,let the cake cool completely ,prick holes on the top of the cake with a skewer and brush/drizzle wine over the cake.

Sunday, December 23, 2012


  1. Good quality dates ( seeded and halved)- 10 to 15 nos
  2. Olive oil-1 tsp
  3. Sweetened Cocoa Powder- 1 tbsp
  4. Salt-a pinch

For dusting

  1. Roasted Almonds-1 tbsp
  2. Roasted Pistachios-1 tbsp
  3. Roasted cashew nuts-1 tbsp
  4. Cardamom pods- 2 to 3 nos
  5. Nutmeg powder-1/8 tsp
  6. Turmeric powder- 1 pinch( optional)
  7. Raw Sugar-1 1/2 to 2 tbsp


  • In a blender  place all the ingredients for dusting, and pulse to form a coarse powder.Pour this into a shallow dish and keep aside.
  • Process dates,olive oil,cocoa powder and salt together to form a smooth paste.
  • Divide and shape this into even sized balls and roll this in the powdered nuts and spices until completely coated,store in an airtight container.

Friday, December 21, 2012


Homemade Sprinkles

Recipe Source:Chocolate-Covered Katie


  1. Powdered Sugar-1/2 Cup
  2. Cornflour- 1 1/2 tsp
  3. Vanilla Extract-1/2 tsp
  4. Water-2 to 3 tsp( or as required)

For color variations use Beetroot juice/Turmeric powder/cocoa powder as required.You can also use natural food colors.


  • Sift together  sugar and cornflour. Add vanilla extract. Mix well.
  • Add water one teaspoon at a time.
  • For pink color add few drops of  beetroot juice to this.For red ,add 2 tsp beetroot juice .Use a pinch to 1/8 tsp of turmeric powder for yellow .For chocolate sprinkles add 1 tbsp cocoa powder to the sugar cornflour mixture ,before adding the vanilla and water.
  • Mix well to form a smooth and thick paste.
  • Transfer this thick paste to  a piping bag with very small round tip.
  • On a baking tray lined with parchment paper pipe out long thin lines.
  • Allow this to dry for 24 Hrs.After it is completely dry,break it into small pieces using your fingers or a knife.Store in am airtight container.
Perfect vanilla Cupcakes
Makes 15- 16 cupcakes

Recipe source Glorious Treats

  1. Cake flour-1 1/4 cups( see note)
  2. Baking Powder- 1 1/4 tsp
  3. Baking Soda- 1/2 tsp
  4. Salt- 1/2 tsp
  5. Eggs- 2 nos
  6. Sugar-3/4 cup
  7. Vanilla extract- 1 1/2 tsp
  8. Vegetable oil- 1/2 cup
  9. Butter milk- 1/2 cup

  • Preheat oven to 180 Deg C and line a muffin tin with paper cases.
  • In a mixing bowl ,whisk together,cake flour,baking soda,baking powder and salt.Keep aside.
  • In another mixing bowl,add eggs and beat for about 10 seconds using a whisk.
  • Now add sugar and whisk for 30 seconds.
  • Add Vanilla extract and vegetable oil and mix until combined.
  • Now fold in the flour mixture into this in three batches alternating with the buttermilk.Mix well until combined.
  • Fill the prepared muffin cups about 2/3 rd full.
  • Bake the cupcakes in the preheated oven for about 12 to 14 minutes or until a cake tester inserted into the cupcake comes out clean.
  • Allow it to cool completely,and frost as desired.( I used whipped cream frosting and homemade sprinkles)
Note: For preparing 1 cup cake flour,use 1 cup minus 2 tbsp of all purpose flour and 2 tbsp of cornflour.Sift this together at least 3 to 4 times.

Wednesday, December 12, 2012


Recipe Source:Veg Bowl
You can find the original recipe here


  1. Whole wheat flour- 1 cup
  2. Baking Soda- 1/2 tsp
  3. Salt - 1 Pinch
  4. Vegetable oil- 1/4 cup
  5. Granulated Sugar-1/2 cup
  6. Cold Water-1 tbsp( appr)
  7. Vanilla extract- 1 tsp ( see note)


  • Preheat oven to 180 Deg C.Line baking tray with parchment paper.
  • In a mixing bowl,whisk together whole wheat flour,baking soda and salt .
  • In another bowl cream together oil and sugar,add vanilla extract.
  • Add the flour mixture gradually into the dry mixture ,knead to form a smooth dough.(Add cold water if required.)
  • Place the dough on a lighty floured surface,gently roll the dough to 1/8" thickness.
  • Cut into desired shape using a cookie cutter.Place it on the prepared baking tray.Bake for about 10 minutes or until edges turn golden brown.

Note:You can add 1/2 to 3/4 tsp all spice powder or cinnamon powder  for delicious spice cookies.

Tuesday, December 4, 2012

Varutharacha Mutton curry

  1. Mutton-500 gms
  2. Turmeric powder-1/2 tsp
  3. Bay leaf- 1 no
  4. Cardamom pods- 2 nos
  5. Cloves- 2 nos
  6. Cinnamon-2" piece
  7. Ginger ( chopped finely)- 1" piece
  8. Garlic (chopped finely)-  5 to 6 cloves
  9. Onion ( sliced )- 2 medium 
  10. Shallots ( sliced)- 1 cup
  11. Green Chilies (cut vertically)- 2 to 3  ( see note)
  12. Curry leaves- 1 sprig
  13. Coriander powder- 1 tbsp
  14. Red chili powder-1/2 to 1 tsp( see note)
  15. Garam Masala powder-1/2 tsp
  16. Fennel powder-1/2 tsp
  17. Tomato ( sliced)- 1 small
  18. Oil
  19. Water
  20. Salt to taste
Todry  roast and grind
  1. Grated coconut-1/2 cup
  2. Black pepper corns-1 tsp 
For tempering
  1. Mustard seeds-1/2 tsp
  2. Coconut ( sliced)-3 tbsp
  3. Curryleaves- 1 sprig

  • Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside.
  • Meanwhile  add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside.
  • Heat oil  in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown.
  • Reduce the flame to low  and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates.
  • Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough.
  • Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry.
I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

Sending this to EP series @ SpiceNFlavors

Wednesday, November 21, 2012

Mushroom Pulav


  1. Basmati rice- 1 cup
  2. Mushroom( sliced thick)-250 gms
  3. Cumin seeds-1/2 tsp
  4. Bay leaf- 1 no
  5. Cardamom pods- 2 nos
  6. Cloves- 4 nos
  7. Cinnamon stick- 2" piece
  8. Onion (chopped)-1 no ( medium)
  9. Green chilies (chopped)- 1 no ( or to taste)
  10. Ginger ( chopped finely)- 1/2 tbsp
  11. Garlic ( chopped)-1/2 tbsp
  12. Green peas( frozen)-1/4 to 1//2 cup
  13. Turmeric powder-1/4 tsp
  14. Garam masala-1/2 tsp
  15. Coriander leaves( chopped)- 1/4 cup
  16. salt to taste
  17. Oil
  18. Water-2 1/4 to 2 1/2 cup( appr)


  • Wash basmati rice,drain well and keep aside.
  • Heat oil in a pan and add cumin seeds and let it splutter.
  • Add bay leaf,cardamom,cloves and cinnamon ,saute for few seconds or until fragrant.
  • Now add onion ,green chili,ginger and garlic.Saute until translucent.
  • Add the sliced mushroom and salt,saute for about 5 to 10 minutes or until the moisture released from the mushroom is completely absorbed.
  • Now add green peas,turmeric powder and garam masala.Mix well.
  • Add rice and chopped coriander leaves ,Saute for about a minute.
  • Now add water  and salt to taste to the pan and bring it to a boil.
  • Cover the pan and cook over low heat for about 15 minutes or until the rice is just done.
  • Switch off the stove and fluff up the rice using a fork.Keep it covered for another 5 minutes before serving.

Sending this to EP series @ SpiceNFlavors
and Fast& Quick Healthy dishes Event by Priya's versatile recipes @ Life with spices

Thursday, November 15, 2012

Mutton Pepper Fry

  1. Mutton-1/2 kg
  2. Mustard seeds-1/2 tsp
  3. Curry leaves- 2 sprigs or more
  4. Onion ( sliced)-2 nos( medium)
  5. Shallots( sliced)-10 to 12 nos
  6. Ginger and garlic( chopped)- 1tsp
  7. Coriander powder- 1 tbsp
  8. Turmeric powder-1/2 tsp
  9. Garam masala powder - 1 tsp + 1/4 tsp
  10. Fennel powder-1/2 tsp
  11. Water
  12. Coconut oil( or any other vegetable oil)
  13. Salt to taste
For Marination
  1. Turmeric powder-1/4 tsp
  2. Coriander leaves( chopped)-1/4 cup
  3. Mint leaves- 4 to 5 nos( optional)
  4. Green chilies- 2 nos( or according to taste)
  5. Whole black pepper- 2 tsp( adjust according to taste)
  6. Ginger ( 1" piece)- 2 nos
  7. Garlic( Indian )- 8 to 10  cloves
  8. Lemon juice-2 tsp
  9. Salt to taste

  • In a blender,combine together the ingredients for marination and grind to form a smooth paste.
  • Rub this onto the mutton pieces and keep aside for at least 30 minutes.
  • Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
  • Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
  • Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
  • Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
  • Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.
Note: You can also use a pressure cooker to reduce the cooking time.In that case when the mutton is cooked transfer it to a non stick pan for frying.

Friday, November 9, 2012



  1. All purpose flour-1/2 cup
  2. Whole wheat flour- 1/2 cup
  3. Chickpea flour/besan-1 tbsp
  4. Semolina-1 tbsp
  5. Baking Powder-1/4 tsp
  6. Salt-1 pinch
  7. Granulated sugar- 1/2 cups
  8. cardamom-3 nos
  9. Nutmeg powder-1/4 tsp
  10. Butter-1/2 cup
  11. Almonds -as required


  • Preheat oven to 150 deg C.
  • In a large mixing bowl combine together,all purpose flour,whole wheat flour,chickpea flour ,semolina baking powder and salt.
  • In a blender,add sugar,cardamom and nutmeg powder and grind to form a fine powder.Add this to the flour mixture.
  • Add butter and mix well until everything comes together.Knead this well to form a soft dough.
  • Cover and keep aside for about 20 minutes.
  • Divide the dough into equal sized balls of about 2 inch dia.(Make sure the balls are smooth with no cracks.)
  • Place these balls on to a baking tray lined with parchment paper,leaving 2" in between each one.Gently press halved almonds on top of each ball.
  • Bake at 150 deg C for about 20 to 22 minutes or until the bottom of the cookies turn golden brown.
  • Allow it to to cool for at least 10 minutes before removing.

Tuesday, August 14, 2012


  1. Basmati rice- 1 cup
  2. Cumin seeds-1/2 tsp
  3. Onion ( chopped)- 1 medium
  4. Ginger paste- 1/2 tsp
  5. Garlic paste-1/2 tsp
  6. Green chili ( chopped)-1 no( or to taste)
  7. Carrot ( cubed)-1/4 cup
  8. Green Beans (chopped)-1/4 cup
  9. Green peas( frozen)-1/4 cup ( optional)
  10. Turmeric powder-1/4 tsp
  11. Garam masala-1/2 tsp
  12. Grated coconut-2 tbsp
  13. Coriander leaves( chopped)-1 tbsp
  14. Mint leaves ( chopped)-1 tbsp( optional)
  15. Water- 2 1/4 to 2 1/2 cups
  16. Cardamom powder-1 pinch
  17. Salt to taste

  • Wash basmati rice,drain well and keep aside.
  • Heat oil in a heavy bottomed pan,add cumin seeds and let it splutter.Now add onion,ginger ,green chili and garlic , saute till onion turns translucent.
  • Now add carrot ,green beans and green peas( if using) and saute for a minute.Add turmeric powder and garam masala and mix well.
  • Now add the rice and stir well.Fry this for a minute or two ,stirring continuously.
  • Add grated coconut, coriander leaves,mint leaves and water.Mix well.
  • Now Add salt to taste.Bring it to a boil.
  • Reduce the flame to low .Cover and cook until the rice is done,this will take approximately 15 minutes.( Do not stir in between)
  • After the rice is just done,sprinkle the cardamom powder over the cooked rice and switch off the stove.
  • Gently fluff up the rice using a fork and cover and keep aside for  5 minutes.Serve hot with raitha.

Saturday, August 11, 2012



  1. Chena/Elephant Yam (peeled and cubed)- 2 cups
  2. Turmeric powder-1/4 tsp
  3. Chili powder-1/2 tsp+ 1/2 tsp
  4. Mustard seeds-1/4 tsp
  5. Curry leaves- 1 sprig
  6. Garlic crushed- 2-3 cloves
  7. Shallots (sliced)-1/2 cup
  8. Pepper powder-1/2 tsp (or to taste)
  9. Fennel Powder-1/4 tsp
  10. Salt to taste
  11. Water


  • Thoroughly rinse the cubed chena/yam.Add turmeric powder,1/2 tsp chili powder,salt and water to it and cook until done.Do not over cook.Drain well and keep aside.
  • Heat oil in a non stick pan ,add mustard seeds and let it splutter.Add curry leaves,garlic and shallots and saute until it turns translucent.
  • Now reduce the flame to low and add 1/2 tsp chili powder, pepper powder and fennel powder.Saute for a few seconds.
  • Now add the cooked chena and saute for a few minutes or until it is browned.
  • Serve with rice.

Monday, July 30, 2012


You can find the recipe here
You can also watch the video( in hindi) here

  1. Cooked basmati rice- 2 cups
  2. Whole Kashmiri red chilies- 3 nos
  3. Garlic- 3 cloves
  4. Water-1 tsp
  5. Onion(sliced finely)- 1/2 cup
  6. Capsicum( sliced finely)-1/2 cup
  7. Tomato(chopped)-1 cup
  8. Turmeric powder-1/4 tsp
  9. Yogurt- 2 tbsp
  10. Salt to taste


  • Combine whole red chilies ,garlic and 1 tsp water and grind to form a smooth paste.Keep aside.
  • Heat oil in a non stick pan,add onion and saute for a minute.
  • Now add the chili -garlic paste and saute for almost 30 seconds on a medium flame.
  • Add capsicum,tomato,turmeric powder,salt, yogurt and mix well.Cook for a minute.
  • Now add the rice and cook for another 2 minutes,mixing well in between.
  • Serve with raitha.