Mango cheese cake

Mango cheese cake 2 ways frozen (no bake)/ baked ! So delicious one to have in summer/ mango season. Mango rules our summer ! Nutty crust is so healthy, gluten- free and refined sugar free. You can use gelatin instead of agar agar but latter is vegetarian. I don’t have a spring foam pan so made using my tart pan during the lockdown. Ran out of cream cheese during lockdown so replaced with hung curd. Cream cheese can also be substituted with tofu or paneer.

I have used 7inches pan and 3 cups for this recipe. For baked crust base used round pan and the cups for frozen crust.

PREP TIME : 20 minutes

COOK TIME : 2 minutes

CUISINE : American

COURSE : dessert

YIELD : 10 servings

Frozen / baked crust : The frozen crust softens quite a bit during refrigeration of the complete cake whereas baked crust hardens and doesn’t absorb the moisture from the cheese cake.

For frozen crust : freeze for 30 minutes.

For baked crust : bake for just 12 minutes.

Refrigeration : I insist you to chill overnight or 24 hours.

Tips : From 800 gm of homemade curd got 365 gm of thick hung curd. Sieve the agar agar without fail to remove lumps. Grate only the outer green  portion of lemon for lemon zest. Orange zest also tastes better. Once the crust is baked, allow it to cool down complete in wire rack then pour the filling on it.

You can serve the cheese cake plain or serve with whipped cream or sour cream or fruit curd or fresh fruits on top. For neat clean slices, wipe the knife with a damp cloth between each cut.

Note: Use 8 inches round spring foam pan for this recipe.


Almonds – 250 gm

Dates – 20 no.

Fig – 15 no.

Hung curd –  365 gm

Mango chopped –  500 gm (for puree)

Mangoes for decoration –  3 small

Honey – 3 tbsp

Vanilla essence – 1 tsp

Agar agar – 1/3 cup


Firstly take agar agar in a small bowl and add water to immerse it . Let it soak for 10 minutes.

In a mixie jar add almonds and grind to a powder.

Add in chopped  dates and fig grind again.

Transfer the ground nuts to a greased removal bottom pan or spring foam pan.

Press and smoothen the mixture using a cup.

Bake the pan in a preheated oven for 12 minutes at 180°c.

Fill in the excess mixture in 3 glass cups. No greasing required.

Freeze the cups for 30 minutes.

Now peel, chop the mangoes and add to mixie jar and grind to smooth paste.

Meanwhile heat a pan and add the soaked agar agar.

Allow it to boil. Keep stirring until agar agar dissolves. Let it sit for few minutes.

Using a cloth tie and hang homemade curd for 2 hours to remove whey (water in curd) completely. Donot skip this procedure.

Take this thick hung curd in a bowl.

Mix the thick hung curd using a whisk.

Add lemon zest and honey. Mix them.

Add the vanilla essence  and  warm agar agar. Agar agar  must be warm to set well.

Sieve the agar agar and add it to the mixture. Fold in gently.

Once the base is baked, let it cool down then pour in the mixture on the base.

Smoothen the filling layer using spatula.

Cover and refrigerate (not freeze)the pan and cups overnight.

Later peel and chop mangoes.

Make roses out of the mango peel.

Cheese cakes are set and ready to decorate.

Decorate with roses and chopped mangoes.

Remove the cheese cake from pan, slice it and serve.

Thattai ( savoury)

Thattai is a gluten free snack which is so crunchy spicy and a very good accompanyment for tea. Its a mixture of rice flour, fried gram flour and urad dhal. A gluten free snack loved by all age groups in south India. It stays well in an air tight container for 3 to 4 weeks. Thattais are famous in karamadai a place near coimbatore. Crunchy yummy snack which is deep fried in oil. Raw rice flour is washed, dried, milled, roasted (which is called as processed rice flour ) used for savouries but, this is a quick method of making savouries with store bought rice flour. A time saver and you don’t need to run to flour mil to grind it. Here comes easy quick method using store bought rice flour to make thattais without compromising the taste and texture. Homemade is always tasty, hygienic and heavenly.

[Watch step by step video attached below. Background music played by my daughter.]

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 40 minutes

🍘CUISINE : Indian

🍘COURSE : Snack

🍴YIELD : 30 thattais


Rice flour – 250 gm

Fried gram – 50gm

Channa dhal -30gm

Urad dhal – 100gm

Sesame seeds – 1/2 tbsp

Ground but oil – 700ml

Butter – 40gm

Red chilli powder – 1/2 tbsp

Salt – 3/4 tbsp

Water – 300 ml (to make dough)

Asafoetida a big pinch.

Curry leaves – a handful ( chopped)


Firstly soak channa dhal in water for an hour.

In a pan dry roast urad dhal until colour changes and keep it aside.

In the same pan add rice flour, roast it till warm in medium flame.

In a mixer jar add roasted urad dhal, fried gram and grind it to a fine powder.

Now seive rice flour and ground flour together.

Take a big bowl add in the sifted flours, chilli powder, sesame seeds, salt, butter and asafoetida.

Add the soaked, drained channa dhal and curry leaves to it.

Now add water little by little and make a thick dough.

Add oil in a pan and let it heat.

Add a teaspoon of hot oil to dough and mix well.

Make small balls out of the dough.

Spread a plastic sheet or silicon sheet apply oil on it and keep the balls on it.

Using a cup (with flat base), press the balls and flatten them.

Now press with fingers and make them little more thin.

When oil is hot, remove thattais gently from the sheet and drop them one by one .

Fry three at a time.

In medium flame fry them and when the bubbles settle down (stop bubbling) drain the thattais and place them on absorbant paper.

When thattais cool down, transfer them to an air tight container.

Thattais can be served with tea or coffee.



You need to apply oil on the sheet every time before placing the balls to remove thattais easily from the sheet without sticking.

When oil is hot, take a teaspoon of it and add it to dough and mix well then make balls. Do not miss this step.

Above said ingredients are exactly measured and given. You may add or minus chilli or salt as per your requirement.

Given accurate water measurements.

Nankhatai (gluten free )

Cookies are a must in our house. For mid morning and evening tea time , kids need something to munch . So I bake cookies on regular basis. Cookies made at home are buttery, so delicious, melts in mouth and healthy as well. I just love experimenting cookies and cakes with different ingredients. Nankhatai is generally made with desi ghee, gram flour, maida and sugar. I have tried a gluten free version of nankhatai with freshly ground almonds. I tried making it without baking powder or baking soda. Through these cookies, nuts too are consumed by my kids. I have used coconut sugar in this cookie for a change. So do try this gluten free nutty nankhatais for your family and enjoy it . Happy baking!

⏲PREP TIME : 25 minutes

⏲BAKE TIME : 35 minutes

🍜CUISINE : International

🥘COURSE : cookies

🍴YIELD : 40 cookies


Gram flour – 2cups (1 cup – 250 ml)

Almond meal – 1 & 1/2 cup

Coconut sugar – 1/2 cup

Honey – 7.5 gm

Unsalted butter – 180 gm

Vanilla extract – 1 tsp

Cardamom powder – 1 tsp


In a bowl add butter and coconut sugar.

Cream them till fluffy and add vanilla extract.

Add honey to the cream and beat well.

To the cream add in gram flour , almond flour and cardamom powder.

Combine the mixture to make a dough.

Keep the dough in an air tight container and refrigerate for 20 minutes.

After 20 minutes , make balls out of dough and using palm , flatten the balls .

Make a depression in the centre and fill them with pistachios.

Assemble the cookies in a lined baking tray with an inch distance.

In a preheated oven bake the cookies at 150° c for 15 minutes.

Cool the baking tray on wire rack.

Once it is cool down , transfer the cookies to an air tight container.

Later enjoy the cookies with tea.


Used freshly ground almonds with skin .You can also use almond meal available in market .

You can use any sugar of your choice.

Each oven differs so do keep an eye on the oven after 10 minutes of baking .

Carrot bundt cake (gluten free /eggfree /sugarfree )

Gluten free cakes are healthy version of cakes. These cakes are baked without maida or wheat . Here, I have used gluten free flours like bajra and ragi . Flax seed powder acts as a substitute for egg and carrots added for additional nutrients. I tried this cake with coconut sugar and it tasted like any other brown sugar cake . My family couldn’t make out that it was made of coconut sugar. For vegan version you may use coconut milk instead of milk . Spices like cinnamon and nutmeg gives this carrot cake a nice flavour. Do try this cake for your family and stay healthy. So lets get started with the making of gluten free cake .

⏲PREP TIME : 30 minutes

⏲BAKE TIME : 40 minutes

🍜CUISINE : International

🥘COURSE : Dessert

🍴YIELD : 12 servings


Bajra – 1/2 cup (my 1/2 cup – 125ml)

Ragi – 1/2 cup

Carrot scrappings – 1/2 cup

Milk – 1/2 cup

Vegetable oil – 1/2 cup

Vanilla extract – 1tsp

Cinnamon powder – 1/2 tsp

Nutmeg powder – 1/2 tsp

Flax seed powder – 2 tbsp

Coconut sugar – 3/4 cup

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp


Sift all the dry ingredients and keep aside.

In a mixing bowl add milk and coconut sugar and whisk until sugar dissolves.

Add vanilla extract , oil and mix well.

Add flax seed powder then the carrot scrappings and whisk well.

To the mixture add in the sift dry ingredients and combine them by cut and fold method using a spatula.

Transfer the contents to a greased baking pan.

Tap the pan to remove air bubbles.

You can add nuts of your choice on top.

In a preheated oven bake at 180°c for 40 min until a tooth pick comes out clean.


I have used a bundt pan + cup cake pan.

Amaranth cookies (gluten free)

Gluten free cookies are usually made using amaranth flour, ragi , sabudana , millet, rice, besan, jowar etc. I have chosen amaranth, sabudana (sago), and ragi( finger millet) which are loaded with nutrients. Home made cookies are nutritious and without any chemicals too. They are mouth watering, buttery and extremely delicious. These cookies are crumbly and their texture makes you fall for them. So do try these yummy cookies for your family . Happy baking!

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 15 minutes

🥗COURSE : cookies

🥘CUISINE : International

🍴YIELD : 2 dozen


Amaranth flour – 1 & 1/2 cup ( 195 gm)

Ragi flour – 1/3 cup (55 gm)

Sabudana flour – 1/2 cup

Milk powder – 2 tbsp

Jaggery (Powdered ) – 1 cup ( 152 gm)

Butter – 160 gm

Vanilla extract – 1tsp

Baking powder – a pinch

Baking soda – a pinch


In a bowl add Butter and jaggery ,cream them till fluffy and smooth.

Add vanilla extract and again beat them.

Now add in all the flours to the cream.

Combine them to a dough.

Donot knead the dough.

Refrigerate the dough in an air tight container for 20 minutes.

Later press the dough in a plate or flat surface.

Cut out the desired shapes using moulds.

Preheat the oven at 180°c for 10 minutes.

In a lined baking tray arrange the cookies in 1 inch distance.

Bake the cookies at 150 °c for 15 minutes.

Allow the cookies to cool down completely in same tray.

Transfer the cookies to air tight container.

Enjoy the cookies later with your loved ones.


Each oven is different so check the oven after 10 minutes of baking.

When the sides of cookies colour turn slight golden , take them out.

Poha /Flattened Rice Upma (gluten free)

Upma is a very easily made dish just in few minutes when we are back home after a long holidays or when we are out of veggies stock. Usually upma is not liked by many people but in our house , flattened brown rice upma is a big hit . Any upma involves just sauting and made instantly in no time without any veggies and it counts only calories but , I make upmas interesting by sauting sometimes in coconut oil or ghee and this time I had some left over Channa and rajma cooked which sparked me to do this upma which has turned into a tasty protein rich dish. Flattened rice upma is a gluten free one which can be had by all age groups. This dish can be prepared for dinner or breakfast. Try this nutrient rich upma and have a healthy meal with your loved ones. So, now lets start with the making of this protein rich upma.

⏲PREP TIME : 10 minutes

⏲COOK TIME : 10 minutes

🥘CUISINE : Indian

🥗COURSE : Gluten free dinner / breakfast meal

🍴YIELD : 4 servings


Flattened puffed brown rice : 2 cups

Channa – 4 Tbsp (soaked and cooked)

Rajma – 4 Tbsp (soaked and cooked)

Ginger jullients – 1 Tsp

Big onion – 1 chopped

Mustard seeds – 1/2 Tsp

Channa dhal – 2 Tsp

Urud dhal – 2 Tsp

Curry leaves – for sauting

Coconut scrapping – 3 Tbsp

Green chillies – 8 no.

Coriander leaves – for garnish


Wash the flattened puffed brown rice twice and sprinkle very little water , press it and keep it aside for 10 minutes.

Heat oil in a pan, saute mustard seeds , channa dhal, urud dhal, curry leaves, split green chillies and ginger jullients.

Now add chopped onion and let it cook.

Add in the cooked Channa and rajma.

Next add the flattened rice , salt and mix well to make it warm.

When it is done, add coconut scrappings and stop the flame.

Garnish with coriander leaves and serve hot.


Do not soak flattened rice for more than 10 minutes.

Eggless Banana Muffins (gluten free)

Cakes are generally baked for celebration but now a days we bake everyday to make kids have healthy nutritious food prepared at home. Gluten free cakes are baked without wheat or maida. Baking with maida is very easy. Baking without eggs and without wheat or maida is really tricky. In the beginning I learnt the basic baking using maida and eggs. Later, I wanted to experiment this gluten free and eggfree cakes. So this recipe involves tapioca flour and finger millet which are very nutritious. I have used nendram banana which i had it in hand. Usually when banana skin becomes black , no one turns towards it. Over ripe bananas can be used only this way without wasting it. So , lets start with the recipe of making gluten free banana muffins .

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 40 minutes

🥘CUISINE : International

🍜COURSE : Gluten free dessert



Finger millet ( ragi) flour – 100 gm

Tapioca flour – 50 gm

Banana – 2 (big)

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

Oil – 60 ml +2 tbsp

Dates pitted – 15

Vanilla essence – 1 tsp

Honey – 2 tbsp

Milk – 1/2 cup (125 ml)


Sift all the dry ingredients like ragi, tapioca flour, baking powder, baking soda together 3 times and keep it aside.

Mash the bananas in a bowl ,using fork.

In a mixer jar add pitted dates ,bananas, oil, vanilla essence, honey and grind them to a smooth batter.

You can even use milk mentioned above to grind it.

Transfer the ground paste to a bowl and add the dry ingredients to the bowl and mix by cut and fold method using spatula.

Now add in the milk and mix them well.

Let the batter be in pouring consistency.

Place the cup cake liners in the cup cake pan and fill them with the batter and tap the pan to remove air bubbles.

Add nuts or chocochips on top .

In a preheated oven bake the muffins at 180°c for 40 minutes or until a toothpick comes out clean.


You can even soak the pitted dates in milk for 1/2 an hour to 1 hour and grind it with same milk.

Preheat the oven is always 10 minutes at the given temperature of baking so here, preheat at 180°c for 10 minutes then place the baking tray into the oven for baking.


Kozhukattais are very traditional sweet prepared on Ganesh chadurthi. Kids usually love to have kozhukattais and the stuffing differs in each house as per their taste . Spicy kozhukattais are also prepared which requires only sauting of mustard seeds,Channa dhal,curry leaves,chillies, onions and coconut .,Which are added to rice dough before steaming. My family loves kozhukattais with Jack fruit and moong dhal stuffing . It is loaded with nutrients so, its very healthy too. During summer season , I stock Jack fruit and cook them in jaggery syrup and store it in freezer. Vinayagar Chadurthi is not complete without the Jack fruit stuffed modagam or kozhukattai in our house. You can skip the Jack fruit stuffing alone in this recipe in case you don’t have it in hand. Lets get started with the recipe of how to make that yummy kozhukattais.

⏲PREP TIME : 30 minutes

⏲COOK TIME : 1O minutes

🥘CUISINE : Indian

🍜COURSE : Gluten free dessert

🍴YIELD : 10 servings


RAW RICE FLOUR – 1 CUP ( my 1cup =250ml )

BOILING WATER – 1 – 1 &1/2 CUP





MOONG DHAL – 1/4 cup

SALT – 1/2 tsp

OIL – 1 tbsp


Boil water by adding salt and oil.

Add the boiling water to roasted rice flour little by little to make a smooth dough.

Keep the dough closed aside .


Heat a pan add 3 tbsp jaggery and little water stir well .

Once the jaggery is dissolved, stop the flame, strain it and keep aside.

Roast the sesame seeds ,powder it keep aside.

Pressure cook moong dhal .

Heat the pan add the cooked moong dhal,sesame powder,jaggery syrup,cardamom powder and grated coconut.

Stir well until they come together.

Make small balls with the stuffing prepared.

Now roll the rice dough into balls and flatten them in Palm.

Place a teaspoon of stuffing and close the balls.

Using mould you can give it a shape.

Apply oil to the mould to remove them easily .

In a steamer or idli cooker, place the kozhukattais and cook for 10 minutes.

Kozhukattais get a shine when they are done.

Now kozhukattais are ready to serve.


You can even soak raw rice , grind it then in hot pan pour this , add a spoon of oil , stir well until it becomes thick nonsticky dough.

I have used Jack fruit jaggery filling( instead of sesame seeds) which I had preserved in freezer .

You can use banana or mango instead of Jack fruit. Just chop the fruits, cook them in jaggery syrup ,cool it and use it.

Add few drops of oil to hot water for glazzy modak.

If using store bought kolukatai flour, dry roast it without fail.

Apply oil to the mould everytime to remove kozhukatai easily without sticking.