Baked masala brinjal ( Egg plant )

A whole brinjal, sliced like a fan, stuffed with a spicy yogurt and besan masala and baked until tender.

Ingredients

• Large brinjal: 1
• Plain yogurt (dahi): 1/2 cup
• Besan (gram flour): 3 tsp
• Garlic paste: 1 tsp
• Green chilli paste: 1 tsp
• Red chilli powder: 1 tsp
• Garam masala: 1/2 tsp
• Salt: 1/2 tsp, or to taste
• Sugar: 1/2 tsp
• Vegetable oil: 2 tsp
• Turmeric powder: 1/2 tsp
• Finely chopped coriander: 1 tsp
• Grated cheese: 1/2 cup (optional)

Preparing the brinjal

1. Cut the brinjal into thin slices as shown in the picture, but do not cut all the way through; the slices should stay joined at the top (please see the picture).
2. Brush a little oil over the whole brinjal and set it aside.

Making the masala filling

1. Mix the besan, green chilli paste, garlic paste, red chilli powder and all the other ingredients with the yogurt.
2. Add the oil, keeping a little aside to brush on the brinjal. Mix well.
3. The filling should not be runny. Adjust the amount of besan accordingly.
4. Fill the gaps between the brinjal slices generously with the filling. Also add cheese between the slices.
5. Bake the filled brinjal in a preheated oven at 200°C for 25 minutes, checking it in between.

Enjoy the delicious baked masala brinjal with tomato ketchup.

Shevai ( Vermicelli) sheera

We usually make kheer with shevai. Try this sheera instead; it tastes delicious and looks different too!

Ingredients

• Shevai (vermicelli): 1/2 cup
• Powdered sugar: 3/4 cup
• Milk: 1 cup
• Water: 1/2 cup
• Elaichi (green cardamom) powder: 1 tsp
• Golden raisins: 4 tsp
• Desi ghee: 4 tsp
• Coarse almond powder: 2 tsp
• Saffron: 7–8 threads (optional)
• A small pinch of salt
• Whole cashews, for garnishing

Method

1. Heat 3 tsp of desi ghee in a heavy-bottomed pan or kadhai.
2. When the ghee melts, add the shevai and roast well until it turns reddish brown. You will know it is ready from the heavenly aroma. If you buy ready-roasted shevai, just roast it lightly in the melted ghee.
3. On another burner, boil the water and milk with the sugar. Add the elaichi powder.
4. Add this mixture to the roasted shevai and mix well.
5. Cover the pan and cook on low heat until all the liquid is absorbed.
6. Add the remaining 1 tsp of ghee, mix well again and turn off the heat.
7. Keep it covered for 5 minutes. Add the raisins and almond powder.
8. Garnish with roasted cashews and serve hot!

Golden Oats cookies

Crunchy golden oats cookies, made with coconut and golden syrup.

Ingredients

• All-purpose flour (maida): 1 1/4 cups
• Rolled oats: 1 cup
• Castor sugar or powdered sugar: 3/4 cup
• Desiccated coconut: 3/4 cup
• Golden syrup: 1 tsp (easily available in the market)
• Butter: 1/3 cup
• Vanilla essence: 1/2 tsp
• Baking soda: 1/2 tsp
• Boiling water: 1 tsp

Method

1. In a mixing bowl, mix the sifted maida, oats, desiccated coconut and sugar.
2. Put the butter and golden syrup in a pan and heat on low heat until the butter melts and the mixture is smooth. Turn off the heat and add the vanilla essence.
3. Dissolve the baking soda in the boiling water and immediately add it to the butter mixture. Mix well.
4. Mix the dry ingredients and the butter mixture together well.
5. Shape level tablespoons of the mixture into balls, or any shape you like, and place them on a lined tray.
6. Bake in a preheated oven at 180°C for 15–20 minutes, or until the cookies turn golden brown.
7. Let them cool for 2 minutes, then transfer to a wire rack to cool completely.
8. Store in an airtight container.

Oats, Quinoa, vari chaval ( barnyard millet ) uttapa

A healthy uttapam made with oats, quinoa and vari chaval (barnyard millet), topped with vegetables.

Ingredients

• Barnyard millet (vari or bhagar chaval): 1 cup
• Plain oats: 1 cup
• Quinoa: 1 cup
• Urad dal (split black gram): 1/2 cup
• Moong dal: 1/4 cup
• Chana dal: 2 tsp
• Fenugreek (methi) seeds: 1/2 tsp
• Chopped spinach: 1 cup
• Chopped onion: 1/2 cup
• Chopped capsicum: 1/2 cup
• Chilli flakes or red chilli powder: 1 tsp
• Salt: 1 tsp, or to taste
• Oil: for greasing the griddle
• Butter: to spread on top of the uttapam (optional)

Method

1. Soak the vari chaval, oats, quinoa, urad dal, chana dal, moong dal and methi seeds in a large bowl overnight; 4–5 hours is also enough.
2. Grind the mixture with the salt to a fine paste.
3. Leave it to ferment for 8 hours.
4. Mix the batter well after fermentation. Add more salt if needed.
5. Mix all the chopped vegetables with the chilli flakes or red chilli powder and a little salt. You can use any vegetables you like.
6. Grease a non-stick griddle with a little oil. Spread the batter, add the vegetable topping and cook the uttapam on both sides.

This uttapam tastes wonderful and is healthy too. Enjoy it with sambar or chutney!

Eggless moist chocolate Brownie

An easy, delicious, eggless chocolate brownie: moist and mouth-watering!

Ingredients

• All-purpose flour (maida): 1 1/2 cups
• Grated chocolate or chocolate chips: 3/4 cup (I used Amul dark chocolate)
• Chopped walnuts: 1/2 cup
• Castor sugar or powdered sugar: 3/4 cup
• Warm milk: 3/4 cup
• Butter: 1/2 cup (I used Amul butter)
• Baking powder: 2 tsp
• Vanilla essence: 1 tsp

Method

1. Put the chocolate and butter in a large bowl.
2. Melt the chocolate using the double boiler method.
3. When all the chocolate has melted, turn off the heat.
4. Add the sugar and vanilla essence to the chocolate and butter mixture and mix well. Add the chopped walnuts.
5. Sift the maida and baking powder into the mixture.
6. Mix the flour into the chocolate well. The mixture will become thick.
7. Add the milk and mix well. The batter will become smooth and silky.
8. Pour the batter into a greased mould.
9. Bake in a preheated oven at 180°C for 25 minutes.

Cut the brownie into small pieces and enjoy this moist, chocolatey treat.

Oats Bread

A very tasty and healthy oats bread for breakfast!

Ingredients

• Plain oats: 1 cup
• All-purpose flour (maida): 1 cup
• Whole wheat flour: 1/2 cup
• Dry yeast: 2 1/4 tsp (I used Blue Bird)
• Sugar: 2 tsp
• Salt: 3/4 tsp
• Olive oil: 6 tsp (any vegetable oil can be used)
• Butter: 2 tsp (to brush on the bread)
• Warm water: 1 1/4 cups
• Sesame seeds: 1 tsp
• Mixed herbs: 1 tsp
• Chopped coriander: 2 tsp (optional)

Method

1. Put the yeast and sugar in a bowl.
2. Add the warm water.
3. Set aside for 5 minutes.
4. You will see bubbles, and the mixture will become fluffy.
5. Add the salt, 3 tsp of the olive oil, the oats, whole wheat flour and maida. 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 the remaining olive oil as 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.
10. Shape the loaf and place it in a greased loaf pan.
11. Leave it to rise again for about 30 minutes.
12. After proving, brush a little water on top so that it does not dry out.
13. Sprinkle sesame seeds, mixed herbs and chopped coriander on top.
14. Bake the loaf in a preheated oven at 200°C for 20 minutes, or until brown.
15. Brush butter on the bread while it is hot.

This bread is not as soft as white bread, but it tastes wonderful. I also made small buns with the same dough in a cupcake mould, and they turned out very nice too. Enjoy hot, homemade bread with butter or hot tea!

Multi grain bread loaf

A soft, homemade multigrain bread loaf.

Ingredients

• Multigrain flour: 1 1/2 cups (I used Aashirvaad multigrain flour)
• All-purpose flour (maida): 1 cup
• Dry yeast: 2 1/4 tsp (I used Blue Bird)
• Sugar: 2 tsp
• Salt: 3/4 tsp
• Butter: 3 tsp (I used Amul salted butter)
• Olive oil: 4 tsp
• Warm water: 1 1/4 cups
• Sesame seeds: 1 tsp

Method

1. Put the yeast and sugar in a bowl.
2. Add the warm water.
3. Set aside for 5 minutes.
4. You will see bubbles, and the mixture will become fluffy.
5. Add the salt, melted butter, multigrain flour and maida. 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 olive oil as needed. 4 tsp is enough.
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.
10. Shape the loaf and place it in a greased loaf pan.
11. Leave it to rise again for about 30 minutes.
12. After proving, brush a little water on top so that it does not dry out.
13. Sprinkle sesame seeds on top. You can also use oats or mixed herbs.
14. Bake the loaf in a preheated oven at 200°C for 25 to 30 minutes, or until brown.
15. Brush butter on the bread while it is hot.

Enjoy hot, homemade, soft bread with maska (butter)!

Thumb print jam cookies

Eggless thumbprint jam cookies!

Ingredients

• All-purpose flour (maida): 1 cup
• Butter: 3 tbsp (I used Amul butter)
• Desi ghee: 1 tsp
• Powdered sugar: 3 tsp (add more if you want them sweeter)
• Vanilla essence: 1/2 tsp
• Jam: for filling (I used mixed fruit jam)

Method

1. Beat the butter and sugar in a bowl with a mixer. I used a hand beater.
2. Beat until the mixture becomes fluffy.
3. Add the vanilla essence and mix well.
4. Add the flour and desi ghee and make a nice dough.
5. Keep the dough in the fridge for 30 minutes.
6. Line a tray with butter paper. Greasing is not needed.
7. Shape the dough into balls and press a hollow into the centre of each one with your thumb.
8. Fill the hollows with jam. Bake the cookies at 180°C for 10 to 12 minutes.
9. Let them cool for 2 minutes, then transfer to a wire rack to cool completely.

Egg less upside down custard cake

A beautiful eggless upside-down custard cake, with a layer of set custard under a soft suji cake!

Ingredients

• Custard powder: 1/3 cup (I used vanilla flavour)
• Milk: 1 1/2 cups (for the custard)
• Milk: 1/3 cup (for the suji cake)
• Fine suji: 1 cup
• Plain yogurt: 2 tsp
• Powdered sugar: 1 cup (add more if you want it sweeter)
• Tutti frutti: 4 tsp
• Desi ghee or any odourless oil: 1/4 cup
• Baking powder: 1 tsp
• Baking soda: 1/4 tsp
• Vanilla essence: 1 tsp
• Red rose food colour: 3 drops (optional, but the colour helps the two layers stand out)

Method for the custard layer

1. Put the custard powder in a bowl and make a smooth paste with 1/2 cup of the milk.
2. Heat the rest of the custard milk in a heavy-bottomed pan. Add 1/2 cup of the sugar.
3. When the milk starts boiling, add the custard paste. Add 2 tsp of tutti frutti.
4. Turn off the heat. Pour the mixture into the greased tin you will bake the cake in.
5. Let it cool and set evenly.

Method for the suji cake layer

1. Put the suji in a bowl.
2. Add the yogurt, 1/3 cup of warm milk, the remaining 1/2 cup of sugar, the remaining tutti frutti, the ghee or oil and the vanilla essence, and mix well. Add 3 drops of red rose colour and mix again.
3. Add the baking powder and baking soda. Mix well, adding a little more milk if needed.
4. Pour this batter over the custard once it has cooled completely and set properly.
5. Bake in a preheated oven at 180°C for 30 minutes.

This cake tastes wonderful and looks very beautiful!

Pink sprouted lentil usal ( whole masur )

A healthy usal made with sprouted whole masoor (red lentils), cooked with goda masala and coconut.

Ingredients

• Sprouted whole masoor: 2 cups
• Chopped onion: 1/2 cup
• Chopped tomato: 1/2 cup
• Coarse garlic paste: 1 tsp
• Ginger paste: 1/2 tsp
• Green chilli paste: 1 tsp
• Red chilli powder: 1 tsp
• Goda masala: 1 tsp
• Garam masala: 1/2 tsp
• Freshly scraped coconut: 1/4 cup
• Salt: 1/2 tsp, or to taste
• Jaggery: 1/2 tsp
• Vegetable oil: 2 tsp
• Mustard seeds: 1/2 tsp
• Cumin seeds: 1 tsp
• Turmeric powder: 1/4 tsp
• Hing (asafoetida): 1/4 tsp
• Curry leaves: 7–8
• Chopped coriander, for garnishing

How to sprout the lentils

1. Soak 1 1/2 cups of whole masoor in 4 cups of water overnight.
2. The next day, transfer them to a sieve and let all the water drain away.
3. Keep them covered in a warm place for two days to get longer sprouts.

Method

1. Heat the oil in a heavy-bottomed pan or kadhai.
2. When the oil is hot, add the mustard seeds and cumin seeds, then the hing and turmeric powder.
3. Add the green chilli, garlic and ginger pastes and sauté for a minute. Add the curry leaves.
4. Add the onion and stir well until soft.
5. Add the chopped tomato and mix well.
6. Add the sprouted lentils, jaggery and salt. Cover the pan and cook until the lentils, tomato and onion are done.
7. Add the red chilli powder, goda masala, garam masala and coconut. Mix and let it cook.
8. Garnish with coriander leaves.