Cake with Gulab jamun mix

A soft, delicious cake made with ready-made gulab jamun mix.

Ingredients

• Gulab jamun mix powder: 3/4 cup (I used a 100 g pack of Gits mix)
• All-purpose flour (maida): 3/4 cup
• Powdered sugar: 3/4 cup (use 1 cup if you want it sweeter)
• Fresh cream or milk: 1 cup (I used homemade fresh cream)
• Chopped cashews: 2 tsp (optional)
• Any odourless oil: 1/4 cup
• Baking powder: 1/2 tsp
• Baking soda: 1/4 tsp
• Vanilla essence: 1 tsp

Method

1. Put the gulab jamun mix and powdered sugar in a mixer jar and mix thoroughly.
2. Sift the maida, baking powder and baking soda into a large bowl.
3. Add the gulab jamun mix and sugar mixture, and the cashews. Mix well.
4. Blend the fresh cream and vanilla essence in the mixer jar.
5. Add the cream to the dry ingredients and fold in gently. There should be no lumps. Add the oil and mix well.
6. Pour into a greased tin and bake at 180°C for 35 minutes.

This cake tastes wonderful: soft and delicious. Enjoy it with tea or coffee!

Healthy Methi laddus with Ragi & wheat flour

Traditionally, we make methi and dink (gond) laddus with jaggery and kharik (dry date) powder. This winter, try this healthy, delicious and easy version!

Ingredients

• Ragi flour: 1 cup
• Whole wheat flour: 1/2 cup
• Roasted oats powder: 1/4 cup
• Roasted methi powder: 3 tsp (add more if you like more bitterness)
• Fried and coarsely powdered dink (gond): 3 tsp (optional)
• Desi ghee: 6 tbsp
• Chopped seedless dates: 1 cup
• Black raisins: 4 tsp
• Golden raisins: 4 tsp
• Chopped cashews: 2 tsp
• Roasted coarse almond powder: 2 tsp
• Honey: 4 tbsp
• Elaichi (green cardamom) powder: 1 tsp

Method

1. Heat 1 tsp of desi ghee in a kadhai or heavy-bottomed pan. Fry the dink until it puffs up, then set it aside. Once cool, grind it to a coarse powder.
2. In the same pan, add 2 tsp of ghee and the ragi flour. Roast thoroughly until it turns dark brown and smells lovely. Mix it with the dink powder.
3. In the same way, roast the whole wheat flour and oats powder in 1 tsp of ghee, and add them to the mixture.
4. Roast the methi powder in 1/2 tsp of ghee and add it to the mixture.
5. In the same pan, heat the chopped dates with 1 tsp of ghee for just 1–2 minutes (or microwave them for 30 seconds), until soft. Knead them into a smooth dough with your hands and mix into the flour mixture.
6. Let it cool completely.
7. Add the honey, dry fruits, the remaining melted ghee and the elaichi powder. Mix everything well.
8. Roll into laddus of any size you like, and enjoy!

Note: If you want them sweeter, add some softened jaggery to the laddu mixture.

strawberry & banana cake with Ragi flour

A healthy strawberry and banana cake made with ragi flour.

Ingredients

• Ragi flour: 1 cup
• All-purpose flour (maida): 1/2 cup
• Fresh sliced strawberries: 3/4 cup
• Chopped banana: 1/2 cup
• Powdered sugar: 3/4 cup
• Yogurt (plain dahi): 1/2 cup
• Baking powder: 1 tsp
• Baking soda: 1/4 tsp
• White vinegar: 3/4 tsp
• Vegetable oil or butter: 1/4 cup
• Vanilla essence: 1 tsp

Method

1. Mix the sugar, sliced strawberries and banana in a bowl and set aside.
2. Sift the ragi flour, maida, baking powder and baking soda into a large bowl.
3. Mix all the dry ingredients well.
4. Add the yogurt, vanilla essence and oil to the strawberry, banana and sugar mixture. Mix well.
5. Slowly add the dry ingredients to the wet mixture and mix gently. There should be no lumps. Add the white vinegar and mix well.
6. Grease a tin with a little oil, line it with butter paper and grease the paper too. Pour in the cake batter.
7. Bake in a preheated oven at 180°C for 25 to 30 minutes.
8. Cut into pieces and enjoy!

Sanja ( Suji halwa with jaggery ) poli

An easy and quick way to make sanja poli! This recipe never goes wrong if you follow the exact measurements.

Sanja made with jaggery:

Ingredients for the sanja (suji halwa with jaggery)

• Fine suji: 1 cup
• Jaggery: 2 cups
• Water: 2 cups
• Desi ghee: 4 tsp
• Elaichi (cardamom) or jaiphal (nutmeg) powder: 1 tsp
• Roasted poppy seeds: 1 tsp (optional)

Method for the sanja

1. Heat the water in a heavy-bottomed pan on high heat.
2. When the water starts boiling, add the jaggery.
3. Stir until all the jaggery melts. Add the desi ghee and the elaichi or jaiphal powder.
4. Meanwhile, roast the suji for 5 minutes. It does not need to turn brown.
5. Add the suji to the jaggery water and mix well. Cover the pan and cook on low heat until the sanja becomes dry. Turn off the heat.
6. Let it cool.

Ingredients for the outer cover

• Atta (wheat flour): 1 cup
• Oil: 5 tsp
• Salt: a pinch
• Water: 3/4 cup, or as needed

Mix all the ingredients into a smooth dough like chapati dough. This dough needs more oil than usual so that the sanja polis stay soft.

Making the polis

1. Take a small ball of dough and the same amount of sanja.
2. Shape the dough into a cup, or roll it out to puri size, and stuff the sanja inside.
3. Roll out the poli as thin as you can.
4. Roast on a non-stick griddle until golden brown.

Sanja poli is very easy to roll; you can make 15 polis in just half an hour. Enjoy this delicious sanja poli with ghee or milk. These polis are very convenient to carry while travelling and last about 4–5 days.

Eggless Christmas Fruit cake

A moist, soft and easy Christmas cake, completely eggless and alcohol-free!

Ingredients

• All-purpose flour (maida): 1 1/4 cups
• Baking powder: 3/4 tsp
• Baking soda: 3/4 tsp
• Brown sugar: 3/4 cup
• Plain yogurt (dahi): 1/2 cup
• Hot milk: 1/4 cup
• Orange juice: 3/4 cup (I used fresh orange juice, but store-bought orange or apple juice can be used)
• Butter: 1/2 cup (I used salted Amul butter)
• Black seedless raisins: 3/4 cup
• Golden raisins: 3/4 cup
• Chopped walnuts: 1/2 cup
• Chopped cashews: 1/4 cup (optional)
• Tutti frutti: 1/2 cup
• Chopped glacé cherries: 2 tsp
• Orange zest: 1/2 tsp
• Lemon zest: 1/2 tsp
• Cardamom powder: 1/4 tsp
• Cinnamon powder: a small pinch
• Clove powder: a small pinch (1 clove)
• Vanilla essence: 1 tsp

Soaking the fruit

In a bowl, combine the black raisins, golden raisins, walnuts, cashews, glacé cherries and tutti frutti. You can also use other dry fruits, such as apricots. Pour the orange juice over the fruit and soak for 3–4 hours, or overnight if you have time. Before you start making the cake, drain the fruit and keep the juice aside.

Method

1. Sift the maida, baking powder and baking soda into a bowl and set aside.
2. In another bowl, whisk the softened butter and brown sugar until fluffy.
3. Add the yogurt, hot milk and vanilla essence, along with the cardamom, cinnamon and clove powders. Mix well again. The mixture may look curdled, but that doesn't matter.
4. Slowly add the flour mixture and fold it in gently. Add the orange and lemon zest.
5. Add the soaked fruit and mix well. Also add the orange juice drained from the fruit.
6. Pour the batter into a greased mould and bake in a preheated oven at 180°C for 30–35 minutes.

Enjoy this moist, soft cake, which needs very little soaking time.

Rawa ( suji ) Laddu

Easy rawa (suji) laddus, made with milk, cream and fresh coconut!

Ingredients

• Fine rawa (suji): 1 cup
• Fresh cream: 1/2 cup (I used the cream from boiled cow's milk)
• Freshly scraped coconut: 3/4 cup
• Milk: 3/4 cup
• Sugar: 3/4 cup
• Desi ghee: 3 tsp
• Dry fruits: chopped cashews and golden raisins
• Elaichi (green cardamom) powder: 1 tsp
• Saffron: 7–8 threads (optional)

Method

1. Put the milk, fresh cream, coconut and sugar in a heavy-bottomed pan and heat on medium.
2. In another pan, roast the rawa well without letting it change colour.
3. When the milk mixture starts boiling, lower the heat and cook for 5 minutes.
4. Add the hot roasted rawa to the milk mixture. Add the desi ghee.
5. Mix well and turn off the heat.
6. Let it cool completely.
7. Add the dry fruits, elaichi powder and saffron.
8. Roll into laddus of any size you like, and enjoy!

Cake for fast ( Upasacha cake )

A banana cake you can eat on fasting days (upvasacha cake), made with rajgira, vari and singhara flours.

Ingredients

• Rajgira (amaranth) flour: 3/4 cup
• Vari (barnyard millet) flour: 3/4 cup
• Singhara (water chestnut) flour: 1/4 cup
• Fresh coconut: 1/2 cup (desiccated coconut can be used)
• Ripe mashed banana: 1 cup (I used 3 large bananas)
• Powdered sugar: 1/2 cup (add more if you want it sweeter)
• Plain yogurt (dahi): 1/2 cup
• Warm milk: 3/4 cup
• Desi ghee: 4 tsp
• Elaichi (cardamom) powder: 1/2 tsp
• Baking powder: 1 tsp
• Baking soda: 1/4 tsp
• Sliced almonds: 3 tsp

Method

1. Sift the rajgira flour, vari flour, singhara flour, baking powder and baking soda. Mix all the dry ingredients well and set aside.
2. In another bowl, mix the mashed banana, desi ghee, sugar and yogurt thoroughly.
3. Add the elaichi powder and coconut and mix well.
4. Add the dry ingredients slowly, alternating with the milk, until everything is mixed in and the batter reaches the right consistency. Adjust the amount of milk as needed.
5. Pour the batter into a greased tin and decorate the top with sliced almonds.
6. Bake in the oven at 180°C for 25 minutes.

You can also bake this cake in a pressure cooker or on the stove in a non-stick pan. The cake turns out slightly moist and tastes heavenly. Cut and enjoy!

Beet root, Coconut , chocolate cake with Ragi flour

A healthy beetroot, coconut and chocolate cake made with ragi flour.

Ingredients

• Ragi flour: 1 cup
• All-purpose flour (maida): 1/4 cup
• Beetroot pulp: 3/4 cup
• Desiccated coconut: 1/2 cup
• Chocolate powder: 2 tsp
• Powdered sugar: 3/4 cup
• Low-fat cream: 1/2 cup (optional; milk can be used instead)
• Yogurt (plain dahi): 1/2 cup
• Baking soda: 1/4 tsp
• Baking powder: 1 tsp
• Vegetable oil or butter: 1/4 cup
• Vanilla essence: 1 tsp

Method

1. Pressure cook the beetroot for 3 whistles and let it cool. Peel it, then grate or grind it to a pulp. Set aside.
2. Sift the ragi flour, maida, chocolate powder, baking powder and baking soda into a large bowl.
3. Add the coconut and mix all the dry ingredients well.
4. In another bowl, mix the sugar, yogurt and cream (or milk) until fluffy. Add the beetroot pulp.
5. Add the oil and vanilla essence and mix well.
6. Slowly add the dry ingredients to the wet mixture and mix gently. There should be no lumps.
7. Grease a tin with a little oil, line it with butter paper and grease the paper too. Pour in the cake batter.
8. Bake in a preheated oven at 180°C for 25 to 30 minutes.
9. Cut into pieces and enjoy!

Small sweet & soft buns ( Bun pav)

These small, sweet buns are perfect at tea time, and they make a great snack for children too!

Ingredients

• All-purpose flour (maida): 3/4 cup
• Whole wheat flour: 1/4 cup
• Dry yeast: 1 tsp (I used Blue Bird)
• Sugar: 1 tsp (to activate the yeast)
• Powdered sugar: 2 tsp
• Salt: 1/4 tsp
• Desi ghee or butter: 3 tsp
• Warm milk: 1/2 cup
• Warm water: 1/2 cup
• Tutti frutti: 2 tsp

Method

1. Put the yeast and sugar in a bowl.
2. Add the warm milk.
3. Set aside for 5 minutes.
4. You will see bubbles, and the mixture will become fluffy.
5. Add the powdered sugar, salt and melted butter or ghee. Sift in the maida and whole wheat flour, and mix to make a nice dough, adding the warm water as needed.
6. Transfer the dough to a clean, greased surface and knead for about 10 minutes until it becomes elastic. Use a little maida or ghee while kneading if needed.
7. Place the soft dough in a large bowl and cover it. Let it rest for 1 hour.
8. After 1 hour, the dough will have doubled in size.
9. Punch down the dough and knead it again for about 10 minutes. Add the tutti frutti to the dough.
10. Shape the dough into round buns and arrange them on a greased tray about 1 inch apart.
11. Leave the tray to rise again for about 1 hour.
12. Bake the buns in a preheated oven at 200°C for 10 minutes, or until brown.

This recipe makes about 9 small buns. Enjoy these hot, homemade, soft buns with hot tea, or just on their own!

Crispy jeera thins

Crispy, savoury jeera (cumin) thins: a perfect tea-time snack.

Ingredients

• All-purpose flour (maida): 1 cup
• Butter: 4 tsp
• Salt: 1/4 tsp
• Plain yogurt (dahi): 3 tsp
• Cumin seeds: 1 tsp (I used shahi jeera, but regular cumin seeds are fine)

Method

1. Put the maida, salt, butter, yogurt and cumin seeds in a bowl. Crush the cumin seeds between your palms for a moment to release their aroma.
2. Knead the dough just until all the ingredients are mixed.
3. Do not over-knead the dough.
4. Set aside for 5 minutes.
5. Roll out the dough like a roti.
6. Cut into any shape you like with a cookie cutter.
7. Bake the jeera thins in a preheated oven at 160°C for 5 to 7 minutes, or until light brown. Adjust the temperature to suit your oven.

This recipe makes about 30 medium-sized biscuits. Enjoy them with hot ginger tea or coffee. They are also a great homemade snack for children.

Suji and coconut burfi without ghee in microwave oven

A suji and coconut burfi made in the microwave, without any ghee in the mixture. Thanks to the cream and milk powder, it tastes like mawa burfi!

Ingredients

• Fine suji (rawa): 1 cup
• Freshly grated coconut: 1 1/2 cups
• Milk powder: 1 cup
• Fresh cream: 1 cup (I used homemade cream, the layer that forms on top of boiled cow's milk)
• Powdered sugar: 1/3 cup
• Elaichi (cardamom) powder: 1/2 tsp
• Saffron: 5–6 threads
• Chopped roasted almonds: 2 tsp
• Chopped pistachios: 2 tsp
• Desi ghee: for greasing the tray

Method

1. Dry roast the suji in a microwave-safe bowl for 3–4 minutes, taking the bowl out to stir after every minute. Do not over-roast it; it should not turn brown. Set aside. You can also dry roast it in a kadhai or heavy-bottomed pan, but the microwave is easier.
2. In another microwave-safe bowl, put the fresh cream and milk powder.
3. Mix well with a hand whisk. There should be no lumps.
4. Microwave for 2 minutes. Stir well, then microwave for 1 more minute.
5. Add the sugar, fresh coconut, elaichi powder and saffron.
6. Mix well and microwave again for 1 minute.
7. Add the roasted suji and mix.
8. Microwave again until the mixture becomes thick, taking the bowl out to stir every 1 or 2 minutes. This takes about 4–5 minutes. The whole process takes about 10 to 15 minutes.
9. When the mixture is thick, transfer it to a greased tray. Spread it evenly and garnish with the chopped almonds and pistachios. Let it cool.
10. Keep it in the refrigerator for an hour, then cut into pieces of any shape you like.

Enjoy this divine, healthy burfi!

You can also make this burfi without a microwave. Dry roast the suji in 3 tbsp of desi ghee in a heavy-bottomed pan and follow the rest of the steps on the stove. It will take a little longer.

Eggless bread crumbs, dates & walnut cake

A moist eggless cake made with bread crumbs, dates and walnuts.

Ingredients

• Bread crumbs: 1 1/2 cups (I used wheat bread crumbs)
• All-purpose flour (maida): 1/2 cup
• Black dates (khajur): 3/4 cup
• Roasted walnuts: 1/2 cup
• Tutti frutti: 2 tsp
• Brown sugar: 2 tbsp (regular sugar can be used)
• Warm milk: 3/4 cup
• Desi ghee or butter: 1/4 cup (odourless vegetable oil can be used)
• Baking powder: 3/4 tsp
• Vanilla essence: 1 tsp

To make the bread crumbs, keep a wheat bread loaf in the refrigerator until it dries out, then grind it in a mixer.

Method

1. Remove the seeds from the dates and soak them in warm milk for 30 minutes.
2. After 30 minutes, grind the dates with the milk.
3. Add the vanilla essence, brown sugar and baking powder, and grind once more to mix well.
4. In a large bowl, put the bread crumbs and maida. Add the melted butter, tutti frutti and walnut pieces.
5. Add the date and milk mixture to the bread crumbs and maida, and mix gently.
6. Bake in a greased tin at 180°C for 35 minutes.

If you have a sweet tooth, you can add more sugar. Decorate with some tutti frutti and enjoy this moist, delicious cake.

Ladi Pav

Super soft and tasty pavs! Enjoy them with pav bhaji or vada pav, or as the famous maska pav.

Ingredients

• All-purpose flour (maida): 3 cups
• Whole wheat flour: 2 cups
• Milk powder: 2 tbsp
• Active dry yeast: 1 tsp
• Sugar: 2 tsp
• Salt: 3/4 tsp
• Butter: 2 tbsp
• Vegetable oil: 4 tsp (for kneading and greasing)
• Warm water: 2 cups

Method

1. Put the maida, whole wheat flour, milk powder, sugar and salt in a large bowl. Whisk well with a spatula.
2. Add the yeast, butter and 1 cup of warm water.
3. Mix all the ingredients well.
4. Add the remaining water slowly. I needed 2 cups of water in total.
5. Mix to make a nice dough.
6. Transfer the dough to a clean, greased surface and knead for about 10 minutes until it becomes elastic, using oil as needed. 4 tsp is enough for kneading and greasing.
7. Place the soft dough in a greased bowl and cover it. Let it rest for 1 hour.
8. After 1 hour, the dough will have doubled in size.
9. Punch down the dough and knead it again for about 10 minutes.
10. Shape the pavs and arrange them on a greased tray about 1 inch apart.
11. Leave the tray to rise again for about 30 minutes to 1 hour.
12. Bake the pavs in a preheated oven at 200°C for 10 minutes, or until brown.

This recipe makes about 24 medium-sized pavs. Enjoy hot, homemade, soft pav with bhaji, batata vada or maska! I made stuffed vada pav with these soft pavs.

Egg less Coconut cake

A very simple eggless coconut cake, made in just 3 steps!

Ingredients

• Fine suji: 3/4 cup
• All-purpose flour (maida): 3/4 cup
• Desiccated coconut: 1 cup (fresh coconut can be used)
• Sugar: 3/4 cup
• Plain yogurt (dahi): 3/4 cup
• Warm milk: 3/4 cup
• Desi ghee or oil: 1/4 cup
• Baking powder: 1 tsp
• Baking soda: 1/4 tsp
• Vanilla essence: 1 tsp

Method

1. Put the suji, maida, coconut, sugar, ghee or oil, milk and yogurt in a large bowl and stir gently until well mixed.
2. Add the vanilla essence, baking powder and baking soda, and fold the batter gently.
3. Pour into a greased tin and bake at 180°C for 35 minutes.

Decorate with coconut and enjoy this delicious cake.

Home made Muselli

One more healthy breakfast cereal: homemade muesli!

Ingredients

• Oats: 2 1/2 cups (I used Saffola oats)
• Wheat flakes: 1 cup
• Corn flakes: 1 cup
• Puffed amaranth (rajgira lahi): 1/2 cup
• Flax seeds (javas/alsi): 1/4 cup
• Chopped roasted almonds: 1/3 cup
• Chopped roasted walnuts: 1/3 cup
• Chopped black raisins: 1/2 cup
• Golden raisins (kishmish): 3 tsp
• Honey: 2 tsp
• Olive oil: 2 tsp
• Cinnamon powder (dalchini): 1/2 tsp
• Nutmeg powder (jaiphal): 1 tsp
• Vanilla essence: 1/2 tsp

I used plain corn and wheat flakes, which are available very cheaply in the market.

Method

1. Roast the oats, wheat flakes and corn flakes one by one, each with a very small amount of olive oil.
2. Roast the rajgira lahi and flax seeds.
3. Roast until all the cereals turn brown and crispy.
4. Once they have cooled, mix all the cereals together.
5. Add the chopped almonds, walnuts, black raisins, golden raisins, nutmeg and cinnamon.
6. Add the honey and vanilla essence and mix everything well.
7. Roast again for 5 minutes on medium heat, until everything is well combined.
8. Let it cool completely and store the cereal in an airtight container.

Serve this healthy muesli with hot or cold milk, as you prefer. You can add fresh fruit if you like. This recipe makes about 750 g.

Home made delicious pizza

Delicious homemade pizza, from the dough to the sauce, loaded with vegetables.

Ingredients for the pizza dough

• All-purpose flour (maida): 1 1/2 cups
• Whole wheat flour: 1/2 cup
• Active dry yeast: 1/2 tsp
• Salt: 3/4 tsp
• Sugar: 1/2 tsp
• Warm water: 1 cup
• Olive oil: 2 tsp
• Mixed herbs: 1 tsp (optional)

Making the dough

1. In a large bowl, mix the sugar and warm water.
2. Add the yeast and do not stir.
3. After 10–15 minutes, when the mixture becomes frothy, add the salt, olive oil and mixed herbs.
4. Slowly add the maida and whole wheat flour and fold in gently. A sticky dough will form.
5. Cover and leave for 1 hour; it will double in volume.
6. Knead gently and leave again for 15–20 minutes.

Pizza toppings

• Chopped spinach: 2 cups
• Grated carrot: 1 cup
• Sliced green capsicum: 1 cup
• Paneer: 15 cubes
• Sweet corn: 1/2 cup
• Onion, cut into cubes: 1/2 cup
• Tomato slices: 1/4 cup (optional)
• Walnuts: 1/2 cup
• Cheese: 1 cup

You can use any vegetables you like.

Ingredients for the pizza sauce

• Fresh tomatoes: 5 (or 1 cup chopped)
• Onion: 1 medium
• Garlic: 3–4 cloves
• Basil or coriander: 2 tsp
• Dried herbs: 1/2 tsp
• Olive oil: 1 tsp
• Sugar: 1/2 tsp
• Salt: to taste

Making the sauce

1. Cook the tomatoes in boiling water for 2 minutes. Let them cool, then grind them in a mixer. Do not make a fine paste.
2. Grind the onion and garlic.
3. Heat the olive oil in a heavy-bottomed pan. Add the onion and garlic paste and sauté for 2 minutes.
4. Add the tomato paste, salt, sugar, basil or chopped coriander and dried herbs. Simmer for 3–4 minutes, adding 2–3 tsp of water if needed.

Assembling the pizza

1. Divide the dough into 4 equal parts and press each one into a pizza base in a pan.
2. Spread pizza sauce on each base and add the toppings you like. Add grated cheese generously.
3. Bake in the oven at 180°C for 15–20 minutes.

This recipe makes 4 small (6-inch) pizzas.

Quinoa & Moong dal dhokla

A healthy, protein-rich dhokla made with quinoa and moong dal.

Ingredients

• White quinoa: 3/4 cup
• Moong dal: 1/2 cup
• Ginger paste: 1/2 tsp
• Chilli paste: 1/2 tsp
• Lemon juice: 3 tsp
• Salt: 1 tsp, or to taste
• Sugar: 1 tsp
• Yogurt: 2 tsp
• Turmeric powder: 1/2 tsp
• Plain Eno fruit salt: 1/2 tsp

For the tadka and garnish

• Vegetable oil: 2 tsp
• Mustard seeds: 1/2 tsp
• Sesame seeds: 1/2 tsp
• Curry leaves: 4–5
• Chopped coriander, for garnishing
• 1 green chilli, for garnishing

Method

1. Soak the quinoa and moong dal in a bowl for 4 hours.
2. Drain the water and grind them with the yogurt and a little water.
3. Add the ginger and chilli pastes.
4. Add the turmeric powder, lemon juice, salt and sugar, and mix well.
5. Add the Eno and immediately pour the batter into a greased plate or thali.
6. Steam in a pressure cooker for 15 minutes without the weight. Let it cool.
7. Make a tadka with the oil, mustard seeds, sesame seeds and curry leaves. Add 1 tsp of water to it.
8. Pour the tadka over the cooked dhokla.
9. Cut into pieces, garnish with chopped coriander and green chilli, and serve with green chutney!

Easy eggless Pineapple upside down cake

An easy, very light eggless pineapple upside-down cake.

Ingredients

• All-purpose flour (maida): 1 cup
• Corn flour: 1 tsp
• Baking soda: 1/2 tsp
• Baking powder: 3/4 tsp
• Plain yogurt (dahi): 1/2 cup plus 3 tsp
• Warm milk: 1/2 cup
• Butter: 4 tsp
• Sugar: 5 tbsp
• Brown sugar: 2–3 tbsp
• Vanilla essence: 1 tsp
• Pineapple pieces, for the bottom layer
• Cherries, for decoration

Preparing the bottom layer

Grease the baking tin with butter and sprinkle the brown sugar over it. Arrange the pineapple pieces on top of the butter and brown sugar. Decorate with cherries and set aside.

Method

1. Sift the maida, corn flour, baking powder and baking soda together and set aside.
2. In a bowl, beat the yogurt, sugar, melted butter and vanilla essence well. Add the warm milk and mix well.
3. Slowly add the flour mixture and combine. Do not over-beat.
4. The batter will be thick. Spread it evenly over the pineapple layer.
5. Bake in the oven at 180°C for 15–20 minutes, or until a toothpick inserted in the centre comes out clean.
6. Let the cake cool completely.
7. Turn it out onto a serving plate. Cut and enjoy this delicious, very light cake.

Moong dal flour & besan barfi in microwave oven ( without ghee)

A moong dal flour and besan burfi made in the microwave, without any ghee in the mixture. With milk powder and cream, it tastes like khoya!

Ingredients

• Moong dal flour: 3/4 cup
• Besan: 3/4 cup
• Milk powder: 3/4 cup
• Fresh cream: 1 cup (I used homemade cream, the layer that forms on top of boiled cow's milk)
• Fine suji: 1 tsp
• Powdered sugar: 1/2 cup
• Elaichi (cardamom) powder: 1/2 tsp
• Saffron: 5–6 threads
• Chopped roasted almonds: 2 tsp
• Desi ghee: for greasing the tray

Method

1. Dry roast the moong dal flour, besan and suji in a microwave-safe bowl for 5–6 minutes, taking the bowl out to stir after every minute, until the flours turn brownish. Set aside. You can also dry roast them in a kadhai or heavy-bottomed pan.
2. In another microwave-safe bowl, put the fresh cream and milk powder.
3. Mix well with a hand whisk. There should be no lumps.
4. Microwave for 2 minutes. Stir well, then microwave for 1 more minute.
5. Add the sugar, elaichi powder and saffron.
6. Mix well and microwave again for 1 minute.
7. Add the roasted flours and mix.
8. Microwave again until the mixture becomes thick, taking the bowl out to stir every 1 or 2 minutes. This takes about 4–5 minutes. The whole process takes about 10 to 15 minutes.
9. When the mixture is thick, transfer it to a greased tray. Spread it evenly and garnish with chopped almonds. Let it cool.
10. Keep it in the refrigerator for an hour, then cut into pieces of any shape you like, and enjoy!

You can also make this burfi with besan only, and serve it as a dessert.

To make it without a microwave, roast the flours and suji well in 4 tbsp of desi ghee in a heavy-bottomed pan. In this case, use only 1/4 cup of cream and 2 tsp of milk powder. After roasting and adding the cream and milk powder, add the powdered sugar and follow the rest of the recipe.

Sweet corn, Chana dal & Moong dal snack

A very tasty and healthy snack that can also be served as a side dish at lunch or dinner!

Ingredients

• Fresh or frozen sweet corn: 3/4 cup
• Chana dal: 3/4 cup
• Moong dal: 1/4 cup
• Curry leaves: 7–8
• Green chilli paste: 1 tsp
• Garlic paste: 1 tsp (optional)
• Oil: 4 tsp
• Cumin seeds: 1/2 tsp
• Sesame seeds: 1 tsp
• Hing (asafoetida): 1/4 tsp
• Turmeric powder
• Lemon juice: 3 tsp
• Salt: 1 tsp, or to taste
• Sugar: 1 tsp
• Coarsely ground roasted peanut powder: 3 tsp

For garnishing

• Fine sev (nylon sev)
• Chopped coriander
• Pomegranate seeds

Method

1. Soak the chana dal and moong dal for 4–5 hours.
2. Drain all the water through a sieve.
3. Pressure cook the drained dals and the sweet corn for 3 whistles, in separate containers, without adding water to the containers.
4. Let them cool completely. Coarsely grind the dals and half of the sweet corn. Keep the other half of the corn whole.
5. Heat the oil in a heavy-bottomed pan or kadhai.
6. When the oil is hot, add the cumin seeds, sesame seeds, hing, turmeric powder, curry leaves, and garlic and chilli pastes.
7. Add the coarsely ground dals and corn. Add the salt, sugar and lemon juice and mix well.
8. Cover the pan and let it steam for 5 minutes. Open the lid and stir again.
9. Add the whole cooked corn and cover again for 2 minutes.
10. Add the peanut powder, stir, and turn off the heat.

Garnish with sev, pomegranate seeds and coriander, and enjoy this tasty, healthy dish!

Suji halwa ( sheera ) with jaggery

A comforting suji halwa (sheera) sweetened with jaggery and banana.

Ingredients

• Suji: 1 cup
• Jaggery: 3/4 cup
• Milk: 1 cup
• Water: 1 cup
• Sliced banana: 1/2 cup
• Elaichi (green cardamom) powder: 1/2 tsp
• Black raisins: 4 tsp
• Raisins: 2 tsp
• Desi ghee: 4 tsp
• Coarse almond powder: 2 tsp
• A small pinch of salt

Method

1. Heat 3 tsp of desi ghee in a heavy-bottomed pan or kadhai.
2. When the ghee melts, add the suji and roast well until it turns reddish brown. You will know it is ready from the heavenly aroma. Add the sliced banana and mix it into the suji, keeping some slices aside for decoration.
3. On another burner, boil the water with the jaggery and elaichi powder.
4. Add hot milk to this mixture and turn off the heat.
5. Pour this mixture into the roasted suji.
6. Mix well and cover the pan. Cook on low heat until all the liquid is absorbed.
7. Add the remaining 1 tsp of ghee, mix well again and turn off the heat.
8. Keep it covered for 5 minutes.
9. Garnish with raisins, almond powder and banana slices, and enjoy!

Goda Masala

Goda masala is used in many Maharashtrian recipes, such as stuffed brinjal and many other vegetables with gravy. It is also essential for the famous masale bhaat!

Ingredients to fry in a little oil

• Coriander seeds (dhane): 1 cup
• Cumin seeds (jeera): 1/8 cup
• Caraway seeds (shahi jeera): 1 tsp
• Cloves (lavang): 1/2 tsp
• Cinnamon (dalchini): 2-inch piece
• Asafoetida (hing): 1 tsp
• Dagadphool (stone flower): 1/8 cup
• Star anise: 1/8 cup
• Mustard seeds (mohri): 1/2 tsp
• Fenugreek (methi) seeds: 1/4 tsp
• Oil: 3 tsp

Ingredients to dry roast

• Sesame seeds: 1/4 cup
• Dry coconut: 1/4 cup

Optional

• Turmeric powder: 1/2 tsp
• Red chilli powder: 1/4 cup

Method

1. Roast the first group of ingredients in a heavy-bottomed pan with a little oil, adding oil according to the quantity of each ingredient. Roast until they all turn light brown. Do not over-roast them, as this affects the aroma of the masala.
2. Dry roast the sesame seeds and dry coconut.
3. If you are adding turmeric powder and red chilli powder, do not roast them.
4. Mix all the ingredients well and let the mixture cool.
5. Grind in a mixer and store in an airtight jar. It keeps for more than a year.

This homemade masala has a very fresh, lovely aroma, and it takes only half an hour to make!

Thalipith Bhajni

Thalipeeth bhajni is the multigrain flour behind a popular Maharashtrian recipe!

Ingredients

• Rice (whole): 1 cup
• Wheat (whole): 1 cup
• Jowar (sorghum): 1 cup
• Bajra (pearl millet): 1 cup
• Moong dal or whole moong: 1/2 cup
• Chana dal or whole chana: 1/2 cup
• Matki (moth beans): 1/4 cup
• Chavli (black-eyed beans): 1/4 cup
• Urad (black gram): 1/4 cup
• Dhane (coriander seeds): 1/4 cup
• Jeera (cumin seeds): 1/4 cup

Method

1. Dry roast each ingredient separately in a heavy-bottomed pan or kadhai.
2. Let them cool properly, then grind finely in a mixer grinder.
3. Let the flour cool, then store it in an airtight jar. If everything is roasted properly, it keeps for up to a year.

Enjoy delicious thalipeeth or baked bhajni wadi whenever you want!

Baked bhajni wadi

We all make bhajni thalipeeth; it is one of the most popular Maharashtrian recipes. I tried this baked version with added vegetables and other ingredients, and it turned out very tasty and healthy too!

Ingredients

• Thalipeeth bhajni: 2 cups
• Rice flour: 1/4 cup
• Sprouts: 1 cup (I used matki, whole green moong and whole masoor, all sprouted at home)
• Spinach: 1 cup
• Grated carrot: 1/2 cup
• Sweet corn: 1/4 cup
• Chopped onion: 1/4 cup
• Plain yogurt: 1/2 cup
• Water: 1/2 cup, or as needed
• Potato: 1 medium, boiled and cut into large pieces
• Green chilli paste: 1 tsp
• Red chilli powder: 1 tsp
• Turmeric powder: 1 tsp
• Sesame seeds: 2 tsp
• Ajwain seeds: 1/2 tsp
• Salt: to taste
• Sugar: 1 tsp
• Baking powder: 1 tsp
• Olive oil: 4 tsp (any oil can be used)

Method

1. Pressure cook all the sprouts for 2 whistles.
2. In a large bowl, put the thalipeeth bhajni and rice flour.
3. Add the cooked sprouts, chopped onion, carrot, spinach, sweet corn and boiled potato pieces.
4. Add the sesame seeds, green chilli paste, red chilli powder, turmeric powder, ajwain, salt, sugar and yogurt.
5. Mix well, adding water as needed. The consistency should be like cake batter.
6. Add the olive oil and baking powder.
7. Grease a baking tin and pour in the mixture.
8. Bake in the oven at 180°C for about an hour.
9. Cut into pieces of any shape you like, shallow fry them in a pan, and enjoy!