Friday, May 31, 2013



  1. Sandwich rolls- 2 to 3 nos
  2. Garlic-finely chopped- 2 cloves
  3. Onion -sliced- 1 small
  4. Mushrooms-sliced- 250 gms
  5. Soya sauce-1/2 to 1 tsp
  6. Black pepper powder-to taste
  7. Salt to taste
  8. Tomato sliced- 1 large
  9. Oil -as required
  10. Salad greens-as required

To prepare mushroom filling

  • Heat oil in a pan and add garlic and onion.Saute until onion turns translucent.
  • Add sliced mushrooms and saute until it turns golden brown ,over a medium flame for about 10 to 15 minutes.
  • When it is almost dry add soya sauce,black pepper powder and salt to taste.Cook for few more seconds and allow it to cool a bit.

To prepare grilled tomato

  • Heat 1.2 tsp oil in a pan and place the tomato slices in the pan,Cook for about a minute until lightly browned.Flip and brown the other side also.Keep aside until required.

To prepare sandwich

  • Heat a large pan and place the sandwich rolls ,cut side down and toast until it turns golden brown.
  • Place grilled tomato slices on the bottom half of the rolls and top with salad greens and mushroom filling.(you can also add cheese slices if desired)Cover with the top half of the roll and serve immediately.

Saturday, May 25, 2013


Recipe adapted from Post Punk Kitchen,you can find the original recipe here

  1. Mashed banana-1 Cup ( about 2 overripe bananas)
  2. Light brown sugar-3/4 cup
  3. Vanilla extract-1 tsp
  4. Vegetable oil- 2 tbsp
  5. Milk-1/3 cup ( Use almond milk or soya milk for vegan bread)
  6. Whole wheat flour-1 1/4 cup ( see notes)
  7. Baking soda- 1 tsp ( see notes)
  8. Salt-1 pinch
  9. Cocoa powder-3 tbsp
  10. Boiling water- 6 tbsp,divided


  • Preheat oven to 180 deg C.Line a 8x4 loaf pan with parchment paper or lightly grease it.
  • In a large mixing bowl,combine together mashed banana,light brown sugar,vanilla extract,vegetable oil and milk.
  • In another mixing bowl whisk together whole wheat flour,baking soda and salt until combined.
  • Add dry ingredients to the prepared banana mixture and mix gently using a wooden spatula,just until combined.Do not over mix.
  • Transfer 1 cup of batter into a separate bowl.Combine together 3 tbsp boiling water and cocoa powder.Mix well until smooth.Add this to the one cup batter that was separated and mix gently,just until combined.
  • Add 3 tbsp boiling water to the remaining batter and mix gently ,just under combined.
  • Alternately spoon the mixtures into the loaf tin.
  • Bake for about 45 to 50 minutes or until a skewer inserted into the bread comes out clean.
  • Allow it to cool completely before slicing.
  • You can use 1.5 cups all purpose flour also,in that case use 3/4 tsp baking soda.

Thursday, May 23, 2013


Eggless pull apart garlic rolls
Recipe adapted from: Edible garden,You can find the original recipe here
Serve: 2 to 3
  1. All purpose flour-1.5 cups
  2. Active dry yeast-1 tsp
  3. Warm water-1/2 cup( more if required)
  4. Salt-1/2 tsp ( or to taste)
  5. Sugar-1 tbsp
  6. Olive Oil- 1 tbsp+ more as required
For garlic spread
  1. Salted butter-3 to 4 tbsp
  2. Garlic-minced- 1.5 to 2tbsp
  3. Coriander leaves-chopped-2 tbsp
  • In a mixing bowl combine together all the ingredients mentioned under'for garlic spread' until combined,keep aside.
  • In a large bowl combine together all purpose flour,yeast,warm water and salt.Knead to form a soft dough.( it will be a bit sticky)
  • Add olive oil and knead well to form a soft dough for about 4 to 5 minutes.Apply olive oil to your fingers if required.
  • Place the dough in a large greased bowl.Cover this with a kitchen towel and leave to rise in a warm place until doubled ( for about 1 minutes to 1 and 1/2 hour)( I left it to rise for 2 hours)
  • Punch down the dough with your fist and divide it into two equal parts.
  • Transfer it onto a floured surface and roll out to form a 1/2" thick rectangle.Spread 2 tbsp of the prepared garlic spread in an even layer.
  • Roll it up tightly to form a cylinder.
  • Cut this into 4 equal parts ( or approximately 2" rounds).Repeat the same procedure for the remaining dough.
  • Brush a baking pan with butter.Place the rolls with the cut side up on the prepared pan.
  • Cover loosely and leave to rise in a warm place until almost doubled in volume ( for about 30 to 45 minutes).( Brush the rolls with milk,if desired .)
  • Spread the remaining garlic spread on the rolls.
  • Preheat oven to 180 degree C.Bake until the tops are lightly browned ,for about 20 to 25 minutes.
  • The quantity of water depends upon the type of flour you use.Basically the dough should  be a bit sticky.
  • For soft and fluffy rolls,allow the dough to rise well i,e it should get doubled.
  • Allow it to cool a bit before serving.

Sunday, May 19, 2013



  1. Grated Paneer- 1 cup
  2. Ginger -finely chopped- 1/2 tsp
  3. Garlic -finely chopped- 1/2 tsp
  4. Onion -chopped- 1 medium sized
  5. Green chili-finely chopped-1 no
  6. Red chili powder-1/4 tsp ( or to taste)
  7. Turmeric powder-1/4 tsp
  8. Coriander powder-1/2 tsp
  9. Garam masala-1/2 tsp
  10. Tomato-finely chopped- 1 small
  11. Coriander leaves- chopped- 1 tbsp
  12. Salt to taste
  13. Oil


  • Heat oil in a pan.Add ginger and garlic.Saute until raw smell leaves.
  • Next add onion and green chilies.Saute until onion turns translucent.
  • Reduce the flame to low and add red chili powder,turmeric powder,coriander powder and garam masala.Saute for few seconds and add chopped tomato.Cook until it is soft.
  • Add grated paneer and salt to taste.Mix well until combined.( add few tbsp of water if required)
  • Cover and cook for about 2 to 3 minutes.Remove the lid and stir well,cook for another 2 or 3 minutes.Garnish with chopped coriander leaves.
Notes:i used 1/2 tsp kashmiri chili powder instead of red chili powder.You can also add cooked(or frozen) green peas and chopped capsicum along with paneer, if desired.

Friday, May 17, 2013


Chana masala

  1. Dry chickpeas- 1/2 to 3/4 cup
  2. Kashmiri chili powder- 1 tsp(or to taste)
  3. Coriander powder- 1.5 tsp
  4. Turmeric powder- 1/2 tsp
  5. Garam masala powder- 3/4 tsp
  6. Green chili( cut vertically)- 1 no
  7. Water- 1 and 3/4 to 2 cups
  8. Chopped Coriander leaves: 2 tbsp
  9. Oil- as required
  10. Salt- to taste
To grind together
  1. Diced Onion- 1 large
  2. Diced Tomato- 1 large
  3. Ginger- 1" piece
  4. Garlic- 2 small cloves
  • Soak chickpeas overnight (or for about 8 hrs).Drain ,rinse well and keep aside.
  • Grind together all the ingredients listed under'to grind' to form a smooth paste.
  • Heat oil in a pressure cooker and add the prepared onion- tomato paste.Cook for few minutes,stirring well in between, until oil starts to separate.
  • Reduce flame to low and add kashmiri chili powder,coriander powder,turmeric powder,garam masala and green chili.Mix well and cook for about a minute.
  • Add water,chickpeas  and salt to taste.
  • Close the pressure cooker and cook for about 15 to 20 minutes or until done.
  • Open the cooker when the pressure is released and add chopped coriander leaves.( if you require a thicker gravy place cooker on a medium heat and cook until desired consistency is reached.

Tuesday, May 14, 2013


  1. Karimeen/pearl spot - 2 nos
  2. Fenugreek seeds-1/4 tsp
  3. Curry leaves- 1 sprig or more
  4. Ginger-chopped- 1" piece
  5. Garlic-chopped- 2 large cloves
  6. Green chilies-sliced-2 nos( or to taste)
  7. Shallots sliced- 10 nos
  8. Onion -sliced- 2 medium sized
  9. Kashmiri chili powder-2 to 3 tsp(or to taste)
  10. Coriander powder- 1 tbsp
  11. Turmeric powder-1/2 tsp
  12. Black pepper powder-1/2 tsp
  13. Water-1/8 cup + more as required
  14. Tomato- sliced- 1 large
  15. Kokum/fish tamarind/kudampuli-2 small pieces
  16. Thin coconut milk-1 cups
  17. Thick coconut milk-1/2 cup
  18. Salt to taste
For marination
  1. Kashmiri chili powder- 1 tsp
  2. Black pepper powder-1/2 tsp
  3. Coriander powder- 1 tsp
  4. Turmeric powder-1/4 tsp
  5. Water -as required
  6. Salt to taste
  • Marinate fish with the ingredients listed under 'for marination'.Keep aside for about 10 to 15 minutes.
  • Heat oil in a pan and shallow fry the fish until 3/4 th done,turning once in between.Transfer it onto a kitchen towel.
  • In the same pan ( add more oil if required) add fenugreek seeds,saute for a few seconds.Add curry leaves,ginger and garlic ,saute till raw smell leaves.
  • Now add green chilies ,shallots and onion,Saute till onion turns golden brown.
  • Next add kashmiri chili powder,coriander powder,turmeric powder,black pepper powder and 1/8 cup water.Cook for about 2 minutes ,stirring well in between.
  • Add tomato and cook until it turns mushy.( you can transfer this masala to clay pot/manchatti or continue cooking in the same pan)
  • Next add thin coconut milk,about 1/4 cup water ,salt and kokum pieces.Bring it to a boil and add the fish pieces.
  • Cook for for about 4 to 5 minutes.Add thick coconut milk,gently swirl the pan and bring it to just under a boil. Add more curry leaves ,if desired.
Serve with rice.

Sunday, May 12, 2013


Recipe adapted from:
You can find the original recipe here

  1. Whole wheat flour- 1.5 cups
  2. All purpose flour- 1.5 cups
  3. Baking soda- 1/2 tsp
  4. Salt- to taste
  5. Warm water- 1.5 cups
  6. Active dry yeast- 1.5 tsp
  7. Sugar- 2 tsp
  8. Vegetable oil- 3 tbsp


  • Combine together yeast,1/2 cup warm water and sugar in a bowl,Keep aside until it starts to froth ( for about 10 minutes)
  • In another mixing bowl, whisk together whole wheat flour,all purpose flour,baking soda and salt until combined.Pour in the yeast mixture ,oil and warm water ( as required), and mix until combined.
  • Knead well for atleast 7 to 8 minutes or until the dough is soft.
  • Place the dough in a large greased bowl and brush the top with oil,cover with a kitchen towel and leave aside to rise in a warm place until doubled in volume( for about 2 hours)
  • Punch down the risen dough with your fist and divide this into 6 equal parts and shape them into smooth balls.
  • Place them onto a lightly greased baking tray dusted with semolina.Sprinkle sesame seeds on top and leave in a warm place until doubled in volume.
  • Preheat oven to 180 Deg C and bake the buns for about 25 minutes or until the tops are lightly browned.
  • Brush with oil ,if desired. 

NOTE:Try these burger buns with chickpeas and spinach patties and  hummus instead of the regular mayonnaise.( as in picture)

Wednesday, May 8, 2013


  1. Cooked basmati rice- 4 cups
  2. Ginger and garlic -chopped finely- 1 tbsp
  3. Green chili - finely chopped-1 no( see notes)
  4. Onion -chopped- 1 small
  5. Vegetables- chopped(use carrots,beans&cabbage)-2 cups
  6. Spring onion chopped-2 tbsp
  7. Celery chopped-3 to 4 tbsp 
  8. Soya sauce-1 tbsp
  9. Tomato sauce-1 tbsp
  10. White vinegar-1/4 tsp
  11. Black pepper powder- to taste
  12. Salt to taste
  13. Oil
  1. Heat oil in a pan ,add ginger and garlic and green chilies.Saute for few seconds or until raw smell leaves.
  2. Add onion and saute until it turns translucent.
  3. Now add chopped vegetables,spring onion and celery.Cook over high flame for few minute.( Do not over cook)
  4. Combine together soya sauce,tomato sauce and vinegar in a small bowl and add it to the pan.Mix well until combined.
  5. Add the cooked rice ,salt  and pepper powder to taste.Mix gently until combined.
Note:If you don't want to use green chilies ,use chili sauce instead.In that case add it along with the rest of the sauces.

Thursday, May 2, 2013


Eggless Chocolate Cake

Eggless chocolate cake with ganache

vegan chocolate cake square

chocolate cake on a plate

decadent vegan chocolate cake

Recipe source:,you can find the original recipe here.
  1. All purpose flour- 1.5 cups
  2. Cocoa powder- 3 Tbsp
  3. Baking Soda- 1 tsp
  4. Salt- 1 Pinch
  5. Sugar- 1 Cup
  6. Oil- 1/4 Cup
  7. Water- 1 cup
  8. Vanilla essence- 1/2 tbsp
  9. White vinegar or Lemon juice- 1 tbsp
  10. Instant coffee powder- 1/4 to ½ tsp (optional)
  • Preheat oven to 180 Deg C.Line baking pan ( 9" x 9" ) with parchment paper,or grease it with oil and lightly dust with flour.
  • Whisk together all purpose flour,cocoa powder,baking soda and salt in a large mixing bowl.Keep aside.
  • In a mixing bowl ,combine together sugar,oil,water,vanilla essence,white vinegar and instant coffee powder( if using) until sugar is completely dissolved.
  • Add this to the dry ingredients and mix until combined.
  • Pour the batter into the prepared tray and bake for about 35 to 40 minutes or until a skewer inserted into the cake comes out clean.
  • Allow it to cool completely and cut into squares.(Or  cut the cake horizontally into two using a serrated knife,spread chocolate ganache between the layers and on top of the cake.Sprinkle grated chocolate on top,if desired.)

  1. Chopped Dark chocolate- 1/2 cup
  2. Coconut Cream( for vegan option) or use regular cream- 1/2 cup
  • In a sauce pan bring cream to just under a boil.
  • Transfer this into a bowl,and add the chopped chocolate.Mix well until smooth.
  • Allow this to cool completely and  refrigerate  for 1 hour or until  required.
Note :You can also use whole wheat flour and brown sugar instead of all purpose flour and white sugar for a healthier cake,as i did.
vegan chocolate cake recipe

vegan chocolate cake with grated chocolate

vegan chocolate cake on a plate with fork

eating a vegan chocolate cake


Sending this to Recipe sharing monday @Jam hands