Wednesday, 25 June 2014

Pumpkin Bread - With Wheat 

After my success with the Pumpkin Soup, I wanted to bake something using Pumpkin but somehow I slipped out of my memory. So this time as soon as I purchased Pumpkin, I headed home and started making this aromatic Bread.

Do try this and I promise you wont be disappointed at all.

Whole Wheat Flour - 1 Cup
Pumpkin Puree - 1 Cup (Refer to Pumpkin Soup)
Maida - 1 Tablepoon
Raisins - 1 Tablespoon
Almonds - 6-8 (Roughly Chopped)
Sugar- 1/2 Cup (I used Brown, bu regular sugar is fine too)
Yoghurt - 2 Tablespoon (Subsitute with Soy Milk for Vegan)
Grated Coconut - 2 Tablespoon (Optional, But believe me this takes the bread to the next level)
Oil - 1 Tablespoon
Baking powder - 1 Teaspoon
Cinnamon Powder - 1/2 Teaspoon
Salt - A pinch


  • In a mixing Bowl add Pumpkin Puree, Curd,Oil, sugar,coconut,cinnamon powder,salt and mix well.
  • Sift Wheat flour, Baking Soda and Maida together.
  • Mix the Sifted Flour to the prepared liquid mixture and lightly mix them.
  • To this add the Raisins and Almonds.
  • Pour this prepared batter into greased Baking Pan.
  • Bake this at 190C in a pre heated oven for 30-40 minutes or till it is cooked.
  • Cool it completely and then slice. 

Monday, 23 June 2014

Vellai Poosani Mor Kootu - White Pumpkin in Buttermilk Gravy 

I don't know why, but we don't buy so much of White Pumpkin as the Yellow Pumpkin? So I decided to buy it and make this Yummy dish. The recipe is from my mom. It was such a easy dish to prepare.

White Pumpkin - 250 Grams (Peeled, diced into 1 inch square)
Curd - 1 Cup
Turmeric - A pinch
Salt to Taste
Mustard Seeds - 1/2 Teaspoon
Oil - 1/2 Teasoon (I used Coconut Oil)

To make a Paste:
Cumin Seeds - 1/2 Teaspoon
Green Chillies - 3-4
Coconut - 1/4-1/2 Cup (Depending on your taste, I added 1/2 Cup)
Rice - 1 Teaspoon (Soak it in water for 10-15 minutes prior to grinding)


  • Grind the soaked rice and then add other ingredients given under 'To make a paste' and grind into a smooth paste.
  • Mix this paste with the Curd and keep it. 
  • Add very little water and cook the ash gourd. Add turmeric also.
  • Cook till the Ash gourd is done.
  • Once it is done, reduce the flame to low and add the Yoghurt- paste mixture and cook till the raw flavour of the paste is gone.
  • It may take 5-8 minutes.
  • In a tadka pan, add little oil, splutter the Mustard seeds and add it to the prepared curry. 

Saturday, 21 June 2014

Vegetable Savory Cake - With whole Wheat Flour 

Why does cakes have to be always sweet? So I was searching for a Savory Cake and stumbled upon this recipe. It is simple, easy, Healthy and tasty.

I used whatever vegetables was available at my house. Use your creativity and add veggies of your choice.

Rava/ Semolina - 1 Cup
Wholewheat flour - 1/2 Cup
Curd -1 cup 
Water- 1 Cup
Baking Soda - 1 Teaspoon
Red chilli powder- 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Salt - To Taste
Fresh coriander leaves

For tempering:
Mustard seeds - 1 Teaspoon 
Cumin seeds - 1/2 Teaspoon
Asafoetida powder - A generous Pinch 
Oil - 2 Tablespoon 

1 cup assorted veggies:
Onion - 1 (Finely Chopped)
Carrot - 1 (Chopped)
Green Beans - 4 (Chopped)
Baby Corn - 3 (Chopped)
Green Peas - 2 Tablespoon
Ginger - 1 Teaspoon (Grated)


  • Soak the Rava/Semolina in the cup of water for 10 minutes
  • Heat a pan and add Oil and add Mustard and once it crackles add the Cumin seeds.
  • To this add Onion, Asafoetida,and Chopped veggies and give it a quick stir.
  • To this add Ginger,Chilly powder, Turmeric powder and saute for a minute.
  • To the soaked Semolina add yogurt and mix well.
  • To this add the Whole Wheat flour and mix well.
  • Add salt to taste and add the sauteed Veggies to this.
  • Now add the baking soda and mix well.
  • Pour this prepared batter into a greased Baking tray.
  • Bake this at 190C for 30-40 minutes.
  • Cook completely and cut it. 

Wednesday, 11 June 2014

Sooji Halwa aka Pull Halwa - Not It is not Kesari 

One day when I went to Mom's house, she had made this. I thought it will taste just like Kesari, one mouth and I was surprised. It was extremely, extremely tasty and had layers of flavours.

Believe you, you will  go for 2nd,3rd,4th,5th servings for sure.

Sooji/Rava - 1 Cup
Ghee - 1+1/2 Cup
Milk - 3 Cups (Boiled and at Room Temperature- Dont add Raw Milk, it will split)
Sugar - 2 Cups
Cashewnuts - 1/4 Cup


  • Take a Kadai and add one cup of ghee and when it is slightly warm add the Sooji and saute it.
  • Saute it for 3-5 minutes. Then reduce the flame to the minimum and add the Milk and stir.
  • Cook till the Sooji is done. This may take about 5-8 minutes.
  • Then add the sugar and stir it.
  • Now cook this halwa on low flame till the ghee oozes out from the halwa.
  • You can cover the Halwa and stir it every 2-3 minutes to avoid burning.
  • Meanwhile, take the rest 1/2 Cup of Ghee in a another kadai and warm it and add the cashewnuts.
  • Saute the Cashewnuts till they are crispy and done. Ensure it does not change colour.
  • Now add the cashewnuts along with the ghee to the prepared Halwa and stir.
  • Now your Fabulous tasting Halwa is ready. 

Saturday, 7 June 2014

Eggless Mango Cheese Cake - No Bake, No Egg. 

I have already posted the recipe for Mango Mousse with Mango Glaze. Using that on a biscuit base you get this beauty. The only requirement is you need a Tart Tin or spring form pan to make this. 

If not, you can use any tin with loose bottom or line the regular tin with cling Film so that it hangs over the side so it is easy to pull the cake. 

As I was busy with guests that day, I forgot to coer it with cling film and hence the Ice coating on top. Nevertheless, it tasted yum. So remember to cover it with Cling Film. 


For the Base:
Biscuit - 30-40 (I used 1 big packet of Marie)
Melted Butter - 100 Grams

For Mousse:
Paneer/Cottage Cheese - 1 Packet (I used Milky Mist 200 Grams)
Condensed Milk - 1 Tin (I used Milk Maid 400 Ml)
Gelatin - 3 Tablespoon+3 Tablespoon
Mango Pulp - 300 Ml + 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

For Mango glaze
Gelatin - 3 Tablespoon
Mango Pulp - 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)


  • Powder the biscuit using blender or hand.
  • Melt the butter and add the powdered biscuit to it and mix well.
  • Take your Tart tin or Spring form pan and using your fingers spread the biscuit-Butter mixture. 
  • Press to form a even base and put this fridge for 10 minutes. 
  • Soak all (6 Tablespoon) of the Gelatin in little cold water for some minutes till it becomes fluffy. This may take 10 minutes.
  • After 10 minutes, mix this soaked Gelatin in hot water and mix well till it becomes transparent. 
  • Meanwhile, In a blender add Paneer, Condensed Milk, 300 ml of Mango Pulp and blend it well.
  • To this add  half of the prepared gelatin and mix well.
  • Take your serving dish and fill 1/2 or 3/4 of the dish with the prepared Mousse. 
  • Pop this into the freezer for 10 -15 minutes.
  • Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
  • Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
  • Pop this into the freezer for 10 -15 minutes.
  • Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
  • Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
  • Cover the dish with some cling film and keep it in the freezer for 15-30 minutes or till the Mousse and Glaze is set.
  • Serve it chilled.

Wednesday, 4 June 2014

Whole Wheat Banana Chocolate Marble Bread - Eggless 

I have the recipes for Chocolate Loaf and Wheat Banana Bread in the Blog. As there is so much of Marbled recipes around I decided to try my hand at it.

As it was my first attempt , I did not swirl it too much, but I was quite happy with the result. So I have adapted the recipe from here. 

Whole Wheat Flour - 11/2 Cup
Coco Powder - 3 Tablespoon
Mashed Banana - 1 Cup
Brown Sugar - 1/2 Cup
Chocolate/Vanilla Essence - 1 Teaspoon
Oil - 2 Tablespoon
Milk - 1/3 Cup
Baking Powder -  1 Teaspoon
Boiling Water - 6 Tablespoon
Salt - 1/2 Teaspoon


  • Grease and dust your baking pan.
  • Pre heat the Oven at 180C
  • In a mixing bowl, whisk Milk,mashed Banana,essence,milk and sugar together.
  • To this add Wheat flour , Baking powder, salt and mix. Dont over mix.
  • Separate 1 cup of this mixture. 
  • Meanwhile in a small cup mix 3 Tablespoon of Coco powder and 3 Tablespoons of water and mix vigorously.
  • To this add the separated cup of batter and mix well.
  • To the remaining batter, mix 3 tablespoon of hot water and mix till the batter is smooth.
  • Now alternatively pour the Coco batter and plain batter alternatively and create swirls using a toothpick.
  • Bake this at 180C for 40 minutes.
  • Cook for 10 minutes, slice and serve.