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