Sabudana thalipeeth

Sabudana or sago or tapioca pearl recipes are prepared on fasting days by Hindus. During religious fasting days recipes like sago khichdi, kheer, thalipeeth (roti) and vada are made. Sago is gluten free. It can boost up your energy on fasting days as it has carbs. Basically it is the same ingredients as of vada but shaped like a crepe.

Use buckwheat flour to bind the mixture. You can use sago flour too. Drain the sago completely without fail.

Thalipeeth ( roti or crepe) is crispy and soft pancake kind which can be served with raita and spicy green chutney for breakfast or dinner.

PREP TIME : 15 minutes

COOK TIME : 30 minutes

CUISINE : maharashtrian

COURSE : breakfast / dinner

YIELD : 2 thalipeeth & 25 vadas


Sabudana – 1 cup

Water – 1.5 cup

Potatoes – 4 no.(medium size, cooked)

Buckwheat flour – 1/3 cup

Peanut powder – 6 tbsp

Ginger – 1 inch

Green chillies – 6 no.

Lemon juice – 1 tbsp

Cumin seeds – 1.5 tsp

Coriander leaves – 2 tbsp

Salt as required.

Sesame oil as required.


Take 1 cup sago wash it twice and soak in 1.5 cup water for 5 hours or overnight.

After soaking period, press with fingers and check whether it is soft and mashed easily.

Drain it completely.

Take roasted peanuts break them into halves using mortar and pestle.

Blow the skin off and using mixer jar powder it coarsely.

Cook 4 potatoes, remove skin, mash it well and keep it aside.

In a mixer jar add 1 inch ginger and 6 green chillies, grind them coarsely and keep it aside.

In a mixing bowl add drained sago, mashed potatoes and ginger chilli paste.

Add 6 tbsp ground peanut powder, 1/3 cup buckwheat flour, 1 tbsp lemon juice and 1.5 tsp cumin seeds.

Add salt and mix well to combine.

Make a thick dough.

Take OHP sheet or any plastic sheet and apply oil on it.

Taka a laddle of dough and place it on the sheet. Oil your hands and spread the dough like roti on the sheet.

Meanwhile heat a tawa and sprinkle oil .

Take the ohp sheet with roti on hand and just flip on the tawa and remove the sheet gently. Add oil around the roti and on centre hole.

Wait for it to get golden then flip on other side.

When it becomes golden on both sides, remove carefully and transfer to a plate.

Serve the crispy thalipeeth (roti) with spicy green chutney and raita.

Sabudana vada:

With the same dough make lemon sized balls.

Heat sesame oil in appe (paniyaram) pan and place the balls on each pocket.

When it is golden, turn on and let it cook on other side.

Remove when it is crisp and golden.

Serve the hot vadas with spicy green chutney.


Ohp sheet is available in stationary shop.

Use buckwheat flour or sago powder (in mixer jar grind sago and use )to bind the mixture on fasting days. Other days you can add poha powder or rice flour or any other millet flour of your choice.

Sabudana khichdi

Sabudana or sago or sago pearls are used in recipes eaten during fasting. During fasting to boost up the energy level, starch rich sago recipes are prepared. Sabudana is gluten free and is eaten during religious fasting.

Most commonly during Navaratri, ekadasi and other Hindu fasting days they are eaten. You can have it on other days too.

Cooking it for a long time makes sago sticky and turn to lumps. The starch in it clumps up to become gluey, chewy and sticky. Avoid using cast iron pan to prepare this sago khichdi. They easily get stuck to cast iron pan due to extreme heat.

Sago need to be cooked only for 2 minutes until they turn transparent. Small lumps are common as they are purely starch.

Do not use more water to soak. When they are soaked well, there won’t be a drop of water to drain. But donot miss the step of draining it. It should be drained completely before cooking.

PREP TIME : 10 minutes

COOK TIME : 3 minutes

COURSE : breakfast

CUISINE : north indian

YIELD : 2 servings


Sabudana – 1/2 cup

Water – 3/4 cup ( to soak)

Potato (cooked)- 2no. (small)

Peanut (roasted) – 1/4 cup

Coriander leaves – 2 tbsp

Cumin – 1/2 tsp

Green chillies( small) – 3 no. (chopped)

Lemon juice – 1 tsp

Spring of curry leaves

Sesame oil – 1 tbsp

Salt as required


Take 1/2 cup sabudana and wash it twice.

Soak it in 3/4 cup water for 5 hours atleast or overnight.

After 5 hours, sabudana becomes fluffy.

Press with fingers and check whether it is soft and mashed easily.

Then drain it completely.

Take 1/4 roasted peanuts and break them into half using mortor and pestle.

After breaking them into halves, blow off the skin. Then Transfer to mixer jar and make it a course powder .

Heat oil in a pan. Temper 1/2 tsp cumin, curry leaves and 3 chopped green chillies.

Add cooked, chopped potatoes, sabudana, peanut powder and salt.

Mix everything well to combine and close it for a minute in simmer.

Later open the lid and add lemon juice and coriander leaves.

Sabudana kichadi is done.

Serve the warm khichdi with hot tea.


Donot leave the khichdi in pan after cooking.

Transfer to plate immediately to avoid sticking

It needs only 2 minutes to cook.

Ragi rava upma

Upma is the most common indian breakfast made with rava. We call it rava in South India and sooji in North India.I prepare this upma during my busy days to make it quick, simple and filling breakfast.

Rava is obtained from wheat. During milling process, the fibre rich skin and nutrient rich germ are usually removed. The remaining starch rich part is ground to rava so it is a refined one. To make it healthy & nutritive I used ragi with rava in regular upma. It turned out so tasty and healthy.

I grew up eating upma for my breakfast atleast once in a week. It’s not something one could crave for but I like the simple filling one with peas and carrots. If you add spices and more veggies it becomes kichadi.

My family likes upma to be soft and melt in mouth kind. Rava and water as 1: 3 ratio works perfectly well. To reduce cook time I use double roasted rava. Roast rava well on low flame to avoid stickyness of upma.

Urad dal, channa dal gives nutty texture to the upma. Adding  coconut oil as final touch gives a great aroma to the ragi rava upma. Upma tastes better when served warm !

PREP TIME : 20 minutes

COOK TIME : 15 minutes

CUISINE : south indian

COURSE : breakfast

YIELD : serves 4


Ragi flour – 1 cup

Rava (sooji )- 1 cup

Water – 6 cups

To saute :

Big onion – 2 no.( medium size chopped)

Green chillies – 5 no. ( removed seeds)

Ginger – 1/2 tsp (chopped)

To temper :

Ghee – 2 tsp

Coconut oil – 2 tbsp

Mustard seeds – 1/2 tsp

Urad dal – 3/4 tsp

Channa dal – 1 tbsp

Sprigs of curry leaves

Cashews – 6 no. (broken)


In a pan heat ghee and add broken cashews.

Roast cashews until golden and keep it aside.

In the same pan temper mustard seeds, channa dal, urad dal and curry leaves.

Now saute slit green chillies ( remove seeds), chopped ginger and chopped onions.

When the onions are transparent, add 1 cup rava, 1 cup ragi and roast well till aromatic.

Add 6 cups water (use same cup)to the pan and stir well without any lumps.

When it becomes thick close the pan with a lid.

Close and cook in simmer for 2 minutes.

Later open the lid and stir well. When it comes together, add 2 tbsp coconut oil, coriander leaves and roasted cashew.

Now  upma is done. Transfer to a serving bowl.

Serve upma  straight to plate with coconut chutney (optional)


Do not use idli rava for making this upma.

Gongura pachadi/ chutney

Gongura chutney/ pachadi / pickle is famous in Andhra. Gongura chutney is spicy, tangy, tempting and absolute fingerlicking one. It takes very less time to prepare this pachadi. With freshly ground spices it gives a very good flavour and it tastes no less than any store bought one.

The gongura leaves are tangy and available in 2 varieties. One with red stem and the other with green stem. The red stemed one is more sour and is used for making pickle/ pachadi. For a green stemed one you need to add a piece of tamarind. A piece of tamarind can be roasted along with other ingredient and ground to a paste. This pachadi can be refrigerated for a month with extra oil in it. On the first day, pachadi would be tangy- spicy after 2 to 3 days the taste get balanced. On busy days or on no mood days these refrigerated pickles come as a great saver. This gongura chutney/ pachadi is usually served with hot plain rice or simply as a pickle. Do try this tangy & spicy pachadi for your family !

PREP TIME : 15 minutes

COOK TIME : 10 minutes

CUISINE : Indian

COURSE : sidedish

YIELD : serves 5


Gongura leaves – 2 handsful

Coriander seeds -1tbsp

Pepper corns – 1tsp

Methi seeds – 1/4 tsp

Red chilli – 10 no.

Tuvar dal – 1 tsp

Urad dal – 1 tbsp

Channa dal – 1 tbsp

Hing – 2 pinches

Salt to taste

Sesame oil – 4 tsp


Firstly clean the gongura leaves well and let the water drain completely.

Heat 1/2 teaspoon of sesame oil in a pan. Add red chillies roast for a minute and set aside.

In the same pan add tuvar dal, channa dal, urad dal and roast until the colour changes then set aside.

Again in the same pan with 1/2 tsp oil, roast pepper, methi and coriander seeds until aromatic then transfer to a plate.

Let the roasted dry ingredients cool completely in the plate.

Meanwhile add a teaspoon of oil in the pan and add the gongura leaves.

Saute until the leaves shrink.

When the leaves are shrunk, transfer to a bowl and allow it to cool.

Now add the dry roasted ingredients to a mixer jar and grind to a powder.

Then add the shrunk gongura leaves, salt to mixer jar and grind to a paste.

Grind to a paste without using water.

Heat 2 teaspoons of sesame oil in a pan and temper mustard, hing and curry leaves.

Add the tempering to the gongura chutney.

Now gongura chutney is ready to serve with hot plain rice.


Pachadi stays well on refrigeration for 2 to 3 days

Adding more oil increases shelf life of the pachadi.

Pat drying the leaves is important for shelf life.

Store in an air tight container and refrigerate.

Use a clean dry spoon to avoid spoiling of the pachadi.

Urad dal vada (non fried & fried)

Medu Vada or urad dal Vada is so delicious healthy with few drops of oil using the paniyaram pan/ appe pan. I usually make either fried or non fried version using the same batter. Non fried ones taste good and just the same as the fried ones. Vada batter consistency is very important in making this urad dal Vada. Batter should neither be too thick nor too thin to make perfect vadas.

With these medu vadas we can make many amazing dishes like sambar Vada ( Vada dipped in a pool of sambar), kofta / vada curry and Gujarati kadhi.With the leftover vadas can make curd Vada and dahi vada chaat as well. So I generally make excess vadas to make curd vadas for evening snack or for dinner which is myself and my kids favourite. Like mom like kids!…any dish with curd is our cup of coffee!

For diet watchers this is a great option to try ! Do try these yummy medu vadas using appe pan and stay healthy !

Tips for making vada batter :

If the batter is so thick, then the Vada would turn rubbery.

If the batter is so thin, then would drink lots of oil.

PREP TIME : 30 minutes

COOK TIME : 20 minutes

CUISINE : indian

COURSE : snack/ breakfast

YIELD : 5 servings


Urad dal – 1& 1/2 cup (used 250 ml cup)

Green chillies (long) – 4 no.

Ginger – 1inch (chopped)

Hing – 2 pinches

Salt as required

Big onion  – 1 medium size (chopped)

Rice flour – 1 tsp

Water for grinding batter – 3 cups (used 60 ml cup)+ 1tbsp

Groundnut oil for frying


Non fried version :

To begin, wash and soak  urad dal in water  for atleast 2 hours or over night.

(I soaked it overnight to make vadas for next day breakfast.)

Next day morning drain the water completely. Grind the urad dal in mixer jar or grinder with green chillies and ginger.

Sprinkle water in between add hing, salt and grind it to a smooth thick batter.

Transfer the batter to a bowl and add the chopped onions.

Now add rice flour to batter and mix well to make the batter fluffy.

You can also add  pepper corns, coriander leaves to batter at this point as per your taste.

Heat the appe pan and drizzle ground nut oil in each pocket.

Add the batter in each pocket.

Cover it with a lid in medium flame and cook until golden brown.

Flip it over and let it cook on the other side too.

Cook until both the sides are golden brown.

Remove the vadas when it is done.

Transfer to a bowl.

Cook them in batches.

Now the hot healthy vadas are ready to serve.

Fried version :

Use the same batter for frying method too.

Take a bowl of water. Dip your hand in water. With the wet hand take some batter in hand.

Make a hole in the centre with your thumb finger and drop it in hot oil.

Now again dip your hands in water and take the batter, make a hole.

Drop them one after the other. Fry until golden brown on both sides in medium flame.

Remove the vadas when golden.

Serve the hot crispy vadas with sambar and coconut chutney.


Given exact water measurements used for grinding batter.

You can adjust the batter by adding 1 or 2 tsp of rice flour incase your batter becomes watery.

Please follow the same measurements given for perfect vadas.

Potato fry

Potato is really a versatile vegetable. It can be fried, boiled, roasted, mashed, stuffed or grilled. Potatoes can also be used in pulao, curries and in many fried indian snacks as well. The end result of any potato recipe is always wonderful and delicious.

This potato recipe is my family’s favourite. My mom used to pack this  potato fry on a busy day with curd rice for me and my sister’s lunch boxes and our friends love them too. When I started  packing lunch boxes for my kids, I had to pack extra potatoes  as they share it with their friends.

Now that the whole world is working from home due to pandemic, kids are having online classes and when my kid’s teacher asked…what do they miss in their online classes?..two boys said that they miss my daughter’s potato fry and rasam. This really touched me and the recipe goes for those kids! So this is the sweet story behind posting the simple potato fry recipe ! Do try the potato fry recipe for your kids its a big hit !

The one veggie that my family and I’m sure yours too will always love ! Simple recipe that can be easily made and packed in your kids lunch boxes.

The lip smacking potato fry is almost every kids favourite. This recipe goes well with curd rice, lemon rice, tomato rice or any variety rice.


Immerse chopped potatoes in water to avoid discolouring and to remove starch in it which helps in achieving crispy potatoes.

PREP TIME : 10 minutes

COOK TIME : 15 minutes

CUISINE : indian

COURSE : sidedish

YIELD : 4 servings


Potatoes – 700 gm

Groundnut oil – 1 cup (250 ml cup)

Sambar powder or red chilli powder – 1& 1/4 tsp

Turmeric powder – 1/2 tsp

Salt as required


Clean the potatoes well.

Donot remove the skin.

Cut the potatoes lengthwise into half.

Again cut the halves lengthwise.

Then slice them to triangles.

Slice potatoes evenly.

Potatoes should neither be too thick nor too thin.

Immerse the sliced potatoes in water to avoid discolouring and to remove starch.

Now wash potatoes twice and drain them in a strainer to remove excess water.

Spread the potatoes on a tissue or kitchen towel.

Pat dry the potatoes by spreading  another tissue over the potatoes.

Meanwhile heat 1 cup oil in a pan.

When the oil is very hot, add the pat dry potatoes.

Keep the flame in high throughout and add the sambar powder, turmeric powder and salt.

(You can also use red chilli powder instead of sambar powder)

Every 2 minutes keep stirring.

Let the flame be in high throughout.

Stir often to avoid burning.

When the potatoes become golden and crunchy and thats the time to turn the stove off.

Now the potatoes are done.

Transfer to a kitchen towel to remove excess oil .

Potatoes are ready to serve with curd rice or any variety rice of your choice.

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.

Healthy granola bar

Home made granola bar is a healthy, nutty, little crunchy-chewy delicious bar packed with nutrients. They are easy to make and better than any kind you’d buy at the store. I tasted a granola bar from the store and wanted to make my own healthy version. Now I have made this many times than I can count. It’s a breeze to make and the bars are a kind of bird food.

These days I stock nuts, oats and seeds in my pantry. My kids when they first tasted, liked it and wanted the granola bars every evening. Studded with the right amount of chocochips and wholesome ingredients like oats, nuts and seeds they are healthy enough to pass your snack time. I love the combination of choco chips in the bar. If you add too many nuts, the bars won’t hold together. For a gluten free one you can use gluten free oats.

Feel free to use nut butter, honey, vanilla extract, any dried fruit and nuts of your choice. I have used only dates for sweetness. This bar is good for hair growth and over all health as it involves coconut oil and seeds.

For a nonbake version :

Dry roast all the nuts and seeds .

Grind them to a coarse powder.

Seperately grind dates to a paste.

In a bowl add dates paste, oil and the ground powder, raisins, cinnamon, cocoa powder mix them with your hands.

Finally add choco chips and mix everything and make balls.

Store in an airtight container.

PREP TIME : 15 minutes

BAKE TIME : 30 minutes

CUISINE : international

COURSE : snack

YIELD : 12 bars


Oats – 1/2 cup

Almonds (chopped) – 1/2 cup

Flax seeds – 1/4 cup

Chia seeds – 1 tbsp

Quinoa – 1/4 cup

Sesame seeds – 1 tbsp

Cinnamon powder -1 tsp

Cocoa powder – 1 tbsp

Dates – 35 no.

Coconut oil – 2 tbsp

Chocochip – 1/4 cup

Salt a pinch


Take 30 deseeded dates.

In a mixer jar add the dates.

Grind it to a paste and keep it aside.

In a bowl add 1/2 cup oats.

Add roughly chopped almonds 1/2 cup.

Now add flax seeds 1/4 cup.

Add chia seeds 1 tbsp.

Add golden raisins 1/4 cup.

To this add quinoa 1/4 cup.

Add in sesame seeds 1tbsp.

Add cinnamon powder 1tsp.

Add cocoa powder 1tbsp.

Now add the dates paste to the mixture.

A pinch of salt can be added to enhance the taste.

Add in coconut oil 2 tbsp.

Mix everything using your hand.

Finally adding choco chips 1/2 cup (optional)

Mix them well using your hand.

Grease a pan using ghee or butter.

Transfer the mixture to the greased pan.

Firmly press the mixture to the sides of the pan with your hands then use a pallete knife to flatten the top.

Preheat the oven at 180°c for 10 minutes.

Bake it for 30 minutes at 180°c.

Once baked, slice them using a knife.

Transfer the granola bars to an air tight container.

You can refrigerate the bars and thaw for a while before having it.

I didn’t refrigerate it. In an airtight container it stayed well for a week.

Oregano/ karpooravalli chutney

Sidedishes like sambar and chutney for idli / dosa are very common in South India. Chutneys are made usually with mint or coriander but for a change tried with homegrown fresh herb – oregano/ karpooravalli ( in tamil). Oregano is commonly used as a medicinal herb for cold and cough. Fresh leaves used as a spice in salads, dry powder is used as a seasoning in pizza and pasta. Oregano chutney is so healthy and tasty. The strong aromatic flavour of the herb gives the chutney a different flavour. My family loved it and kids especially ! Do try and stay healthy !

PREP TIME : 10 minutes

COOK TIME : 15 minutes

CUISINE : South Indian

COURSE : Sidedish

YIELD : 4 servings


Oregano leaves – 1 handful

Urad dal – 1tsp

Sesame oil – 2tbsp

Shallots – 1 handful

Green chillies – 2no.

Shredded coconut – 5 tbsp

Tamarind – 1& 1/2 inch

Salt to taste

Water as required

To temper :

Sesame oil – 2tsp

Urad dal – 1/2 tsp

Mustard seeds – 1/ 4tsp

Red chilli – 1 no.

Springs of curry leaves

Step by step video attached:

You tube link :


Sourdough discard crackers (gluten free)

The sourdough discard crackers are the perfect snacks for all ages. Using sourdough discard you can make breads, pizza crust, waffles and crackers. But, I feel crackers are the best way to use the sourdough discard. You bake it eat it immediately without waiting for proofing. The one thing that bugged me about sourdough starter, is sheer amount of waste. So here is a way to utilise those discarded starter.

Sourdough starter takes a whole week to mature and the discards are restored and used to make crackers and many more recipes.

My sourdough starter was made with millet flours so the crackers too made using millet flours. Mixture of millets like ragi and bajra make a gluten free crackers here.

Any herb can be added to the dough as per your taste and choice. I have used homemade dry curry leaf powder. To make the crackers, mix all the ingredients and make a smooth cohesive dough. Later roll it, cut, bake and enjoy the crispy rustic crackers with your loved ones.

PREP TIME : 10 minutes

BAKE TIME : 12 minutes

CUISINE : International

COURSE : Snack

YIELD : Around 400 gm

My gluten free sourdough discard restored and refrigerated. Image attached below :


Sourdough discard – 170gm

Millet flour (bajra & ragi ) – 150gm

Coconut oil – 40gm

Carom seeds – 1/ 4 tsp

Chilli flakes – 1 tsp

Sesame seeds (black) – 1/2 tsp

Curry leaf powder – 1 tbsp

Salt as required

Water to sprinkle


In a bowl take sour dough discard and millet flour.

Add dry curry leaf powder.

Add in chilli flakes, carom seeds to the flour.

Add coconut oil to the mixture.

Mix well and make a tight dough by sprinkling some water (if needed).

Make it into a log and cover it.

Refrigerate the dough for 20 minutes.

After 20 minutes, divide the dough into half.

Make a ball, press and flatten it with fingers and place it on a parchment paper.

Keep the dough in between parchment papers.

Press the dough to a thin flat sheet using rolling pin.

Remove the parchment paper kept on top of the dough.

Throw in sesame seeds on the flattened dough and roll the rolling pin once to press the seeds in.

Now with cookie cutter or pizza cutter, cut the flat sheet.

Remove the pieces from the parchment paper.

Line the baking tray with parchment paper and arrange the pieces.

In a preheated oven, bake the crackers at 180°C for 10 to 12 minutes.

Now the crackers are baked.

Allow it to cool completely.

Later, serve the crispy crackers for evening snack with tea!

Wheat ghee cake

Ghee cake is so easy to make and very simple one. This is a beginner ‘s version cake. Have tried using same cup for measuring the ingredients to make it easier for beginners to try it. Ghee cake is a very good accompaniment of tea. Little portion of ghee is good for health so tried using very little ghee for this cake. This recipe, I have tried it immense number of times and my family loves it a lot. It just vanishes in no second. You can also make 8 muffins using the same recipe. You can store this ghee cake for a week in an air tight container.

In my OTG I baked this cakes at 160° for 30 minutes. when I went to my mom’s place, I tried the same ghee cake in microwave oven where I baked it at 180° for 30 minutes. So every oven is different. Do check after 30 minutes using a tooth pick. If not cooked, you may bake for another 10 minutes or so.

Ensure all the ingredients are in room temperature except milk. You can use your small tea cup or a small bowl and ordinary spoon for measuring.

Wheat ghee cake turned out so brilliant and a healthy filling for kids. Do try and enjoy with your loved ones.

PREP TIME : 25 minutes

BAKE TIME : 30 minutes

CUISINE : International

COURSE : Dessert

YIELD : 8 servings


Wheat flour – 1 cup

Ghee – 1/4 cup

Baking soda – 1/4 tsp

Baking powder – 1/2 tsp

Palm sugar – 3/4 cup

Warm milk – 1/4 cup

Vanilla extract – 1 tsp

Eggs – 2 no.

Attached step by step video link below :

YouTube link:

Plum cake (eggless)

Ringing in the Christmas vibes with this beautiful rich easy to make with no unusual ingredients! Holidays look so different this year but focusing on traditions and creating positive thoughts. Festive, adorable and so perfect for Christmas. Fruit spice cake with fruit mince, fresh orange juice, dates, topped with almonds and cherries. Dessert just right for this season with no eggs, non- alcoholic, no long soaking, a fast track mode of baking. Its so amazing without icing..a magical experience! Do try and celebrate Christmas with this delicious, incredibly moist and soft melt in your mouth fruit spice cake!

PREP TIME : 60 minutes

BAKE TIME : 40 minutes

CUISINE : international

COURSE : dessert

YIELD : 9 servings


(cup used 1 cup – 250ml)

Wheat flour – 1& 1/2 cup( 250 gm) + 1 tbsp for dusting.

Country sugar – 1 cup ( 180gm)

Melted butter – 100 gm

Milk – 1 cup

Vinegar – 1 tbsp

Baking soda – 1/2 tsp

Baking powder – 1tsp

Dry ginger powder – 1tsp

Cinnamon powder – 1 tsp

Nutmeg powder – 1/2 tsp

Orange juice – 160 ml (3 oranges)

Dates – 15 no.( 95 gm)

Golden raisins – 50gm

Black raisins – 50gm

Candied orange – 1 tbsp (chopped)

For candied orange :

Orange peel – 1 orange ( small)

Palm sugar – 3 tbsp

Water – 3 tbsp


Used 8 inches round pan.

YouTube video attached for step by step procedure :