Thursday, November 29, 2012

Spinach Dhokla ~ Healthy & Savory Steamed Indian Cake

Having a good homemade breakfast made with fresh ingredients is a key to achieve healthy body. Before I used to rely on cereals and white breads smothered with nutella for my quick breakfasts but now no more of that junk to start my day. Instead I prefer healthy breakfast with does take some time and effort to prepare,  but my body is loving this change. I am mostly full till lunch so no more mid morning binge eating, my digestive system is back on track, I feel energetic and the most important thing...I am loosing weight :) 

Including green vegetables in the breakfast is the best way to add fiber in the diet. And weekly three to four times I include greens in some form or the other... green chutney...or a simple stir fry with rotis is the easiest way to sneak some greens into the body. But occasionally I make this Spinach Dhokla for a change. Dhoklas being steamed are very healthy and light on the stomach. And as gram flour ( besan ) is the main ingredient it makes a wonderful gluten free option as well. Have it with a spicy coconut chutney to kick start the day. 


Gram Flour (Besan) - 1 Cup
Spinach Puree - 1 Cup
Curd - 1/4 Cup ( Well Beaten )
Water - 1/4 Cup or Less
Ginger - 1 Inch Piece
Green Chillies - 2 or 3
Oil - 2 Tbsp
Lemon Juice - 1 Tbsp
Sugar - 1 Tbsp
Salt - To Taste
Fruit Salt - 1 Tsp

For Tempering:

Oil - 2 Tbsp
Mustard - 1 Tsp
Sesame Seeds - 2 Tsp
Curry Leaves - 2 Sprigs ( Optional )
Asafoetida - A Generous Pinch
Water - 3 Tbsp

Procedure :
  • Make puree of spinach by blanching the leaves along with stalks and grind it fine in a mixer along with ginger and green chilies . Puree should be around 1 cup. I used a medium sized spinach bunch. Do not throw away the stalks as they add more fiber.
  • In a wide bowl take gram flour and add spinach puree, curd and oil. Mix well. Add water according to requirement. The batter should be of dropping consistency, neither too thin nor too thick.
  • Now add in salt, sugar and lemon juice and mix well so that there are no lumps in the batter.
  • Let the batter sit for around 15 minutes. Meanwhile grease a steamer plate and keep ready. 
  • I steam the batter in my rice cooker. But any kind of steamer will work fine. Even a pressure cooker without putting whistle can be used.
  • Now add fruit salt ( Eno ) in the batter and mix well once without much beating. Immediately pour the batter in the greased plate and keep it for steaming. 
  • Steam on high in the steamer for around 15-20 minutes, check by inserting a knife in the middle of the cake. If the knife comes out clean the dhokla is ready...else steam further for 5 minutes.
  • Take out the plate from the steamer and let it cool for 10 minutes before inverting the dhokla onto another plate.
  • Prepare tempering by heating oil in a frying pan. Add asafoetida and mustard, once mustard starts crackling add in sesame seeds and curry leaves. Take out pan from the fire and carefully add water in the tempering. The oil will start spluttering so being careful is important. Adding water is necessary as it helps in keeping the dhokla soft and moist.
  • Spread this tempering on top of the dhokla and cut the dhokla into square pieces.

Friday, November 23, 2012

Vegetable Barley Soup

I have grown up with a love hate relationship with soups. My mother never made soups for us at home...basically the whole concept of soups was very alien to her. Being a Tamilian and growing up in Kerala she never had exposure to any international cuisines. The only soup made at her house was good old rasam. So we were denied the pleasure of sipping warm soups.

 I grew up in a small town in M.P and had only North Indian friends who used to boast about tomato and sweet corn soups made by their mothers. And so my tastebuds so much more wanted to be soaked in the sourness of tomato soups and sweetness of sweet corn soups. Then finally that day came when my mom did make soup...the first ever soup of my life..tomato soup. I liked that but did not love it. Felt that something is missing, but never complained.

Then one day we went to a newly opened restaurant, I ordered sweet and sour soup. When I tasted it I got the shock of my life, it was bad...really BAD. Wasted the whole bowl and my soup tastebuds went dormant for a while.

After coming to Dubai I dined in finest of restaurants and loved the variety of soups in the menu. But it's only very recently that I started to make soups at home and am loving it. With the winters slowly creeping in a bowl of warm soups with some roasted papad is all what I need for my dinner.


Pearl Barley - 1/4 Cup ( Soaked for 7-8 hours )
Tomato - 1 ( Blanch, peel the skin and chop finely )
Carrots - 3 tbsp finely chopped
Green Peas - 2 tbsp
Onion- 1 medium sized 
Ginger- 1/2 inch piece 
Garlic- 2 cloves 
Green Chilies- 2
Coriander- Chopped for garnishing
Salt- As required
Pav Bhaji Masala- 1 tsp (Optional )
White Pepper Powder- 1/4 tsp 
Olive Oil- 1tbsp

  • Clean the soaked barley two,three times in fresh water. 
  • Boil the barley in around 3 cups of water till it gets cooked well. Strain the barley but do not discard the water. We will use it as stock for the soup.
  • I used my chopper to chop onion, ginger, garlic and green chilies together. Heat oil in a wok and add these chopped veggies. Slightly fry these till raw aroma fades, no need to brown the veggies.
  • Now add in chopped tomatoes, carrots, green peas and fry these till all the vegetables get tender. 
  • Add salt and pav bhaji masala. Mix everything and add in the boiled barley. 
  • Add the barley stock and required amount of water. Boil the soup for 3-4 minutes. Add in white pepper powder. Take out the soup from the heat..
  • Garnish with chopped coriander. Serve the soup warm. 

Sending this to Priya's Fast & Quick Healthy Dishes Event hosted by Life With Spices

Friday, November 16, 2012

Barley Dosa And Flax seed Garlic Chutney ( Thin Barley Crepes With Flax Seed Garlic Dry Chutney )

After enjoying all the Diwali treats I am sure everyone would be craving simple meal. This is one such recipe, the dosa does not require long fermentation time and tastes really fantastic. I have recently started using barley and am loving it. Now I use barley to make my dosas, khichdis, rotis etc. 

This flax seed chutney is perfect accompaniment with any kind of idli, dosa even parathas. I find it difficult to control myself and am always digging the chutney with a's that addictive. 

The chutney recipe is from Sangeeta Khanna's blog healthfood desivideshi . Try this for once and you will always end up in making this. My love for gun powder chutney (molha podi) has vanished and this flax chutney has taken its place.Thank you Sangeeta for making me eat and most importantly like these new flavors which I never dared before to try. 

Barley Dosa ( Barley Crepes )

Ingredients :

Pearl Barley - 2 Cups
Brown Rice - 1/4 Cup
Urad Dal ( Whole Black Gram ) - 1/2 Cup
Fenugreek Seeds - 1 1/2 tsp
Salt- To Taste

Procedure : 

Soak pearl barley and brown rice in water together for minimum 7-8 hours. I normally soak them in the early morning. Also in another bowl soak urad dal and fenugreek seeds together in water. I soak the dal and fenugreek at the same time when I soak barley but I keep the soaked dal in refrigerator. 

Before grinding wash the soaked ingredients well for 2-3 times. In mixer or grinder add the washed urad dal, fenugreek first. Add cold water little by little and grind into smooth paste. Then transfer this paste into a bowl. Now add the washed barley and brown rice in the mixer and grind into smooth paste with the help of water. If the barley has not been soaked for enough time, it will not grind smooth. So always remember to soak barely for atleast 7-8 hours.

Now transfer this ground barley and rice paste into the same bowl as the urad dal paste. The batter should of medium flowing consistency, neither too thin nor thick. Add in required amount of salt mix well and close the lid of the bowl and keep it for fermentation for around 3-4 hours. 

After this the batter is ready to be made into thin crepes. Heat an iron or non stick skillet. Pour a ladle full of batter and spread it in circular motion to the desired thickness. And add in few drops of oil if required and let the dosa turn light brown before flipping it over. Cook it for a minute and remove from the skillet. Store the remaining batter in a closed bowl in the refrigerator. Use whenever required. The batter stays good for 3-4 days. 

If the batter remains out for long time then it turns sour quickly so always remember not to ferment it for long.

Serve this with any chutney or sambaar. 

Another close look at the crispy dosa.

Flax Seed Garlic Dry Chutney 


Flax seed - 1/2 Cup
Grated Dry Coconut or Dessicated Coconut - 1/2 Cup
Sesame Seeds ( Toasted ) - 1/2 Cup
Garlic Pods Peeled - Around 20 or 1/2 Cup ( Chopped )
Tamarind - Lemon Sized Ball ( Chop into small pieces )
Dry Red Chilli - 10 ( Break into small pieces )
Sesame Oil - 2 tbsp
Salt - To Tate

Procedure :

In a heavy bottomed pan or kadhai heat the oil and add in garlic, chillies and tamarind . Fry these on a low heat till the garlic gets browned and mixture gets dehydrated. Switch off the gas and let the mixture cool. 

Now powder this mixture with other things in a coffee grinder or mixie. 

Keep this chutney in an airtight container and use as and when required. Normally I keep this in my refrigerator. My whole family loves this chutney and so it vanishes quickly. 

Sending this to Cooking With Seeds - Barley event started by Priya and hosted by Roshni

Thursday, November 8, 2012

Cornflakes Namkeen ~ An easy snack made with dry conflakes

My blogger dashboard and Facebook timeline has been flooded with Diwali blog posts. Almost everybody is posting some delicious festive treats and I am loving all the festivities around. It has been long since I posted anything, after coming back from holidays I became lazy...the task of taking pictures, editing, writing blog post seemed very cumbersome to me. It's not that I had not been cooking but only cooked for eating and not for blogging. Some of my dear friends, my family members constantly reminded me to feed my blog but somehow I never came around doing it.

But better be late than here I am with Cornflakes Namkeen or Mixture. I learned this recipe from my sister-in-law who is herself an expert cook. This namkeen tastes really yum, is very easy to make too....just requires frying time and being mildly spiced is hit with kids too.

The proportions I have mentioned are just approximate as this is a very versatile recipe. The choice of ingredients and the amount of each ingredient used is completely flexible, one can increase or decrease the number of ingredients depending on the availability and liking.


Cornflakes Chivda ( Dry Cornflakes ) - 2 Cups
Saboodana Chivda ( Sago Flakes) - 1 Cup
Potato Flakes - 1/4 Cup 
Mota Poha ( Thick Beaten Rice ) - 1/2 Cup
Cashew nuts ( Whole ) - 1/4 Cup
Almonds ( Whole ) - 1/4 Cup
Peanuts - 1/2 Cup
Curry Leaves - 1/4 Cup packed
Salt , Sugar , Kashmiri Red Chilli Powder - To Taste
Oil - For Deep Frying


Heat oil in a deep pan. When the oil gets hot start frying each ingredient in the order I have listed. After frying take out the ingredient in a deep bowl, and add in salt, sugar and chilli powder. Do this when the fried items are still hot as the spices will better stick to them. 

Repeat this process with each ingredient. Fry it, take out and add in spices. Adding spices after frying each ingredient makes the flakes and other nuts well coated with the spices.

Cashwenuts should be fried till they turn golden brown and almonds should turn deep brown in colour. Peanuts should be fried till they start cracking and turn deep brown in colour. Add spices to these as well.

In another small pan add in a tablespoon of oil and fry the curry leaves till they turn crisp.

Mix together all the fried items together and check for seasoning again. If required add in more spices. We prefer our namkeen mildly spiced. 

Please refer to the notes below as well.

  1. Before frying make sure that the oil is hot else the flakes will not puff nicely. Check if the oil is hot by putting 1 or 2 flakes first. If they puff up nicely then oil is ready.
  2. Always fry in small batches to ensure uniform frying.
  3. Fry the ingredients in the order listed in the ingredient list as cornflakes and sago absorb less oil while beaten rice absorbs more oil.
  4. Peanuts should be fried at last or in a separate pan with some oil as the oil tend to get brown once peanuts are fried.
For some more Diwali treats check out these posts as well-

Friday, June 8, 2012

Low Fat Chocolate And Banana Bread ~ Vegan And Refined Sugar Free

Call it a bread or a cake, but this is the ultimate healthy thing I have ever baked. All purpose flour has been replaced with whole wheat flour and refined sugar with jaggery. Indians and Sri Lankans widely use jaggery in many of their desserts, jaggery is wholesome unrefined sugar, it is made from concentrated sugarcane juice and processed in a natural way and no chemicals are added at any stage of its processing. It has got high protein, vitamin, iron and it has 50 times the mineral content of refined sugar.

Jaggery has got lot of health and healing benefits and moreover it tastes great. It's rich caramel kind of aroma is heavenly. There are many varieties of jaggery and all have distinct tastes, some are more salty and lighter in colour while some are darker with less salt and more sweetness. Jaggery is great for nibbling too, I have seen many people eat chana and gur together to kill boredom. 

My dad used to go on his official tours to these small villages where they made this jaggery, and while returning he used to bring big blocks of dark coloured disc shaped jaggery. Mom used all her strength and might and with a hammer she used to break the disc and we nibbled on the small pieces.

For another interesting jaggery recipe, check this previous guest post by my dear friend Farwin of Love And Other Spices where she shared her famous Sril Lankan "Aggala" recipe.


Whole Wheat Flour- 1 Cup
Banana- 1 Large
Jaggery- 1/3 Cup ( Adjust little more or less depending on the sweetness of the jaggery)
Chocolate Chips- 1/4 Cup
Canola Oil- 2 Tbsp
Cinnamon Powder- 1/2 Tsp
Baking Powder- 1/2 Tsp
Baking Soda- 1/4 Tsp
Almond Milk- 3/4 Cup
Walnuts (Roughly Chopped)- 2 Tbsp
Salt- 1/4 Tsp ( if the jaggery has got salt then omit this)


1. Preheat the oven at 180 Degrees C.

2. Take a banana, peel and cut it in small discs.

3. With the help of a fork mash the bananas and add cinnamon powder, oil and chocolate chips in that, mix and keep aside.

4. In another bowl take whole wheat flour and add salt, baking powder, baking soda and chopped walnuts.

5. Powder the jaggery in a mixer and add it in the flour. Now add the banana mixture in the flour and with the help of almond milk, fold everything together gently.

6. Grease a loaf pan or a small cake tin...choose a tin so that the mixture is atleast 3/4th of the tin. Now pour the bread batter in the prepared tin and keep it for baking in the pre heated oven for 35-40 minutes or till a skewer inserted in the centre of the bread comes out clean.

7. Take out the bread from the oven and let it cool completely before inverting it out of the tin.

8. Now invert the bread in a plate and cut in wedges or slices.

My kiddo enjoyed this bread with a glass of juice. 

Saturday, June 2, 2012

Methi Pulao ( Fenugreek Leaves Pulao )

The Sun god is most generous to us in this part of the world. He shines on us brightly for almost 8-9 months in a year giving us no respite from the heat and humidity. Few moments turn off the A/C and the sweat will come rushing. In this kind of climate I hate to spend lots of time in the kitchen, so I prefer to make one pot meals on weekends which is satisfying and filling. We South Indian's can't stay away from our staple food rice, so rice has to be dressed up in the form of pulao or biryani for our quick lunch. I find that biryani's are more complicated and require lot of preparation so I make pulao in a jiffy. 


Basmati Rice - 1 1/4 Cup ( Soak the rice in water for about half and hour)
Methi Leaves ( Fenugreek Leaves)- 1 small bunch (leaves chopped finely without the stem)
Onions- 2 Medium sized sliced thinly
Green Chillies- 2 chopped
Tomato- 1 Large chopped roughly
Ginger- 1 Inch piece cut in juliennes 
Green Cardamom- 2
Bay Leaf- 1
Cinnamon- 1/2 Inch piece
Black Peppercorns- 5 or 6
Cloves- 2
Oil- 2 Tbsp
Water- 2 1/4 Cup
Salt- To Taste
Lemon Juice- 1 Tbsp
Fried Cashew nuts for garnishing

  • In a pressure cooker add oil and keep it on gas for heating, once the oil is hot add in cardamom, bay leaf, cinnamon, peppercorn and cloves.
  • Just stir the whole spices little and then add in onions, green chillies and ginger.
  • Sauté till the onions turn translucent. No need to brown the onions.
  • Now add in chopped tomatoes and fenugreek leaves. Cook for about a minute.
  • Drain the soaked rice and add it in the pressure cooker. Mix everything together and cook for another 1 or 2 minutes.
  • Add in the water and salt and mix. Close the lid of the pressure cooker and cook till 1 whistle comes. Immediately off the gas and open the lid as soon as pressure drops. Add lemon juice and mix in gently.
Garnish with fried cashew nuts and serve with curd and banana chips.

Since I learned this from my mother, I am linking this to Gayathri's Walk Through The Memory Lane Event which is guest hosted by Pradanya at Pumpkin Farm

Sunday, May 27, 2012

Sweet Milk Bread

Most of the kids develop special liking to a particular food and then it gets very difficult to wean them off from it. My kiddo is very fond of this specific brand of milk bread, and she is so used to it that she finds other breads almost inedible. The advantage of living here in Dubai is that we get so many varieties of almost everything. Big supermarkets have their own bakeries and they produce dozens of kinds of breads, you name the type of bread and you are sure to get it fresh. 

So why am I baking bread when it's so readily available for under 5 Dhs for a large packet.........

It's my kiddos love for milk bread which tempted me to make it for her, and I was really happy with the result. The bread turned out to be very soft and mildly sweet with subtle flavours of cardamom and saffron. And my stubborn kid who always wants her bread toasted loved this bread to the core...she smothered the bread with nutella and enjoyed it warm straight out of the oven.


All Purpose Flour- 3 Cups
Active Dry Yeast- 1.5 Tsp
Saffron- A big pinch 
Milk- 2 Tbsp
Condensed Milk- 1/4 Cup (See notes at the bottom of the post)
Salt- 1 Tsp
Butter- 2 Tbsp
Cardamom Powder- 1/4 Tsp
Luke Warm Water- 1 1/2 Cup Approximately


 Soak saffron in 2 tbsp of warm milk.

In a large bowl take all purpose flour and add salt, cardamom powder and yeast.

Melt the butter and let it cool, once cool add it in the flour mixture.

  Now add in milk infused with saffron and condensed milk.

Add water little by little and make a soft dough by kneading for atleast 5-6 minutes. The dough will be little sticky. Transfer the dough in an oiled bowl and cover with a cling film or damp kitchen towel. Keep the bowl in a warm place and allow it to rise so that it doubles in sizes, this will take around 45 minutes to 1 hour. We have very hot and humid weather here and my dough took around 35-40 minutes to double in size.

Once the dough has risen, punch it back and knead again for another minute or so. Place the dough in a greased loaf pan and cover it. Let it again rest for another 45 minutes.

Brush the top of the dough with little melted butter and keep the risen dough in pre heated oven at 180 Degrees C and bake it for 35-40 minutes or till the crust turns golden brown in colour. Keep an eye during the last few minutes as I did not and  my loaf's crust turned dark brown. When tapped the bread should sound hollow. Invert the bread onto a cooling rack and when it gets little cool, cut it into pieces. 

Notes:  My loaf turned out to be mildly sweet, but for a sweeter version instead of 1/4 cup add in about 1/2 cup of condensed milk and reduce the amount of water proportionately.

Sunday, May 20, 2012

Ajwaini Bhindi (Okra With Carom Seeds)

As a kid I used to hate okras, the mere sight of this slimy veggie was enough to make me loose my appetite, but my mom never lost her hopes of seeing her stubborn daughter finish her okra meal. She used all the tricks under her hat to convince me to eat it. Mom used to say that if I eat okras then my brain will become sharp and I will excel in my mathematics, but I used to dash her hopes by neither eating okras nor scoring centum in my maths. Slowly over the years I acquired taste for okras, and now I love it in any form. Finally my mom's dream have come true but still that mathematics issue remains.........

Carom seeds or Ajwain are known to have many medicinal qualities, the seeds have thymol in them which aids in digestion. Carom seeds also help to control asthama and is effective in treatment of cold and flu symptoms. 


Okra- 1/2 Kg
Oil- 2 Tbsp
Mustard Seeds- 1/2 Tsp
Cumin Seeds- 1/2 Tsp
Carom Seeds- 1 Tsp
Potato- 1 Medium Sized Cut into pieces
Onion- 1 Large Sliced Finely
Turmeric Powder- 1/4 Tsp
Salt, Chilli Powder- To Taste
Coriander Powder- 2 Tsp
Dry Mango Powder- 1/2 Tsp


Wash the okras and completely dry them with a kitchen towel, if the okras are wet they will be very slimy. Now chop off and remove the crown of the okras and make slit from top to bottom vertically and horizontally, so that each okra is divided into four long stripes. If the stripes are too long then cut them in half.

Now take a deep frying pan and add oil in it, keep on gas. When the oil heats add in mustard, when the mustard starts crackling add in cumin and carom seeds. Now add in finely sliced onions and fry them, till they turn translucent. Add in potatoes and okras along with turmeric powder, mix everything well. Cover the pan with a lid and cook till the potatoes and okras are well done. Now add in salt, chilli powder, coriander powder and mango powder and gently mix everything together. Cook for another two to three minutes and then remove the pan from the gas. 

Serve hot with plain rotis, or parathas.

Saturday, May 5, 2012

Round Up Of Only-Snacks & Starters

It's my great pleasure to present the round up of Only- Snacks and Starters. I would like to thank Pari for letting me host this popular event, and also a big thank you to all the bloggers who participated and made this event a success. I have presented the entries in the order I received them also I have divided the entries under Other Countries and Indian Entries. The winner of the giveaway will be selected and announced by Pari , so stay tuned at her space.

I have taken due care to include all the entries which complied to all the rules of the event, however if I have left any entry it is purely unintentional so kindly let me know and I will include it. Now sit back and enjoy all the delicious entries which are sure to make your tea time a real treat.

Also do participate in this month's Only- Chocolate event happening at Pari's space, there are two books to be won in the giveaway.

Other Countries-


1. Steamed Rice Dumplings By Erivum Puliyum
3. Butter Cashew Biscuits by Erivum Puliyum
4Golgappa by Erivum Puliyum

5. Soya Manchurian by Erivum Puliyum
6. Chapati Laddoo by Spicy Aroma
7. Paneer Sandwich by Food Maza
8. Medu Vada by Erivum Puliyum


9.   French Fries by Kavi's Kitchen
10. Arisi Aval by My Cookbook
11. Matar Potli by Spicy Aroma
12. Orange Cake by Follow Foodie

13. Cheese Chilli Toast by Delectable & Delicious
14. Cheese & Crackers by Delectable & Delicious
15. Mini Batata Vada by Delectable & Delicious
16. Dabeli by Delectable & Delicious

Indian Entries:

1.Navdhanya Sprouts Vadai by Life With Spices
2.Paneer Tikka Kabab by Mom's Corner
3.Oven Fries by Seduce Your Tastebuds
4.Soy Stuffed Pattypan Squash by A Homemaker's Diary 


5. Tomato Basil Crostini by Foodelicious
6. Oats Moong Tikki by Sizzling Tastebuds
7. Instant Sooji Dhoklas by Food Maza
8. Safed Dhokla by Ribbon's To Pasta's

IMG 1113

IMG 0859


9.Date Cake Muffins by Sizzling Veggies
10. Baked Poha Cups by Sizzling Veggies
11. Vegetable Bhakarvadi by My Sonpari
12. Pesto & Olive Soda Bread by Foodelicious

IMG 0784

13. Medhu Vada by My Cookbook
14. Cheese Muffins by Noel Collections
16. Aloo Paneer Parotta Baskets by Sizzling Tastebuds

17. Veg Kabab by Santosh's Kitchen
18. Potato Corn Cake by Santosh's Kitchen
19. Onion Pakoda by Divya's Culinary Journey
20. Moong Gram Sweet by Noel Collections

IMG 1274

21. Cabbage Dhokla by Santosh's Kitchen
22. Stuffed Mushrooms by Aromatic Cooking
23. Oatmeal Creme Pies by Sizzling Veggies
24. Bread Rolls by SpiceNFlavors

25. Healthy Veggie Muffins by Santosh's Kitchen
26. Soya Chunks Cutlet by Prabha's Cooking
27. Dabeli/ Indian Sloppy Joes by Edible Entertainment
28. Carrot Raisins Rolls by Spicy Food

Vegan Carrot Raisin Muffins

29. Vegan Carrot Raisin Muffins by Tamalpaku
30. Chana Dal Vada /Piaji by The Turmeric Kitchen
32. Khandvi by Food Maza

33. Baked kale Chips by Cooks Joy
34. Veggie Cheese Toast by My kitchen Fantasies
35. Carrot And Raisin Sandwich by Chettinad Fiesta
36. Onion Spinach Pizza by Follow Foodie

Medhu Vadai

37. Medhu Vadai Hotel Style by Tickling Palates
38. Puffed Rice Masala by Srav's Culinary Concepts 
39. Italian Herb & Cheese Toast by Jain food Recipe
40. Kung Pao Tofu by Jain Food Recipe


Vanilla Cupcakes

42. One Bowl Vanilla Cupcakes by Tickling Palates
43. Wholegrain Oatmeal Almond Flaxseed Bars by Sumee's Culinary Bites
44. Apple Upside Down Cake by Srav's Culinary Concepts


45. Iyengar Bakery Style Khara Buns by Sizzling Tastebuds
48. Lentil Spinach Sandwich by Foodelicious

49. Jhal Muri by Hamaree Rasoi
50. Bhel Puri by Edible Entertainment
51. Dhamaka Dahi Vadas by Food & Conversation
52. Milkmaid Chocolate Barfi by Spill The Spices

Double Chocolate Loaf Cake

53. Eggless Cinnamon Pull Apart Bread by Gayathri's Cook Spot
54. Eggless Stuffed Bread Rolls by Gayathri's Cook Spot
55. Eggless Yeasted Apple Sugar Tart by Gayathri's Cook Spot
56. Chocolate Loaf Cake by Tickling Palates

57. Orange Chocolate Balls by Cook-Eat-Burrrp 
58. Noodle Roll by Cook-Eat-Burrrp
59. Papad Rolls by Food Mazaa
60. Olive And Herb Focaccia by Gayathri's Cook Spot


61. Pink Beet Fit Paratha by Foodelicious
62. Hariyali Chana Masala by Foodelicious
63. Corn And Cheese Fritters by Cook-Eat-Burrrp
64. Dahi Tikkas by Cook-Eat-Burrrp (Picture not posted)

65. Cake Rusk by Good Food Ends With Good Talk
66. Chickpeas Sundal by Edible Entertainment
67. Soya Chunks Cutlet by Learning To Cook
68. Garlic Pull Apart Rolls by Pinch Of Salt



70. Urad Daal Ladoos by Aromatic Cooking
71. Stuffed Dahi Vada by Foodelicious
72. Beetroot Moong Daal Pakoda by Cook To Enjoy

73. Challah Bread by Torviewtoronto
74. Thukkada by Kavi's Kitchen
75. Gobhi Manchurian by Amina Creations
76. Sabudana Vada (Sago Patties) by Cuisine Delights

77. Chocolate Almond Biscotti by Srav's Culinary Concepts
79. Mixed Cereal Chevdo by Jagruti's Cooking Odyssey
80. Idli Fry by Cook-Eat-Burrrp


81. Idli Fry by Cook-Eat-Burrrp
82. Bread Utthapam by Recipe Junction
83. Kairichi Vaatli Daal by Foodelicious
84. Sago Mixture by Prabha's Kitchen (picture not posted)



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