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 :

Baked katori chaat

Katori chaat is a very popular chaat in north India. Chaats are usually made with papdi or poori or katori which are usually deep fried but I have baked the katori to make it guilt free. I like chaats but avoid having them in streets but these are mostly available in streets to tempt everyone. Chaats are a treat to your taste buds as its flavour packed. Tangy sweet chutney, spicy green chutney, succulent pomogranate, boiled potatoes, chickpeas, moong dal make it nutrient dense and its a great crowd pleaser. Healthy ingredients like wheat and rawa (naga rawa) are used. You may add yogurt along with chutneys if you are not vegan. Chutneys can be made earlier and refrigerated to make the work easier, save time and fulfill your chaat cravings !

PREP TIME : 60 minutes

COOK TIME : 20 minutes

BAKE TIME : 15 minutes

CUISINE : north Indian

COURSE : chaat / snack

YIELD : 15 katoris



Wheat flour – 1 cup (250 ml cup)

Rawa/ sooji – 1 cup ( 125 ml cup)

Carom seeds – 1/2 tsp

Water as required

Salt – 1/4 tsp


Potatoes – 3 medium size

Chickpea – 1 cup( 250 ml cup)

Green moong dal – 1 cup (80 ml cup)

Cumin powder – 1/2 tsp

Chaat masala – 1/2 tsp

Red chilli powder – 1/2 tsp

Salt as required


Coriander leaves – 1 handful

Mint leaves – 1 handful

Roasted gram – 1tsp

Cumin powder – 1/2 tsp

Amchur powder – 1/2 tsp

Chaat masala – 1/2 tsp

Green chillies – 2 no.

Tamarind – 1 inch

Salt as required


Tamarind – 50 gm

Jaggery – 100gm

Cumin powder – 1tsp

Dry ginger powder – 1& 1/2 tsp

Red chilli powder – 1tsp

Salt as required

Water – 1/2 Litre


Pomogranate – 1

Coriander leaves as required

For step by step procedure:

Youtube link attached for step by step procedure :

Hyderabadi mushroom curry

Hyderabadi mushroom curry is so simple yummy and healthy sidedish. This curry calls for the most healthy ingredients like methi leaves, ridge gourd and mushrooms. Basically this dish is prepared with goat meat but I have replaced it with mushrooms. When my granny was staying in hyderabad she learnt this dish from her hyderabadi friends. Later, it has become our family’s favourite dish. Whenever we go to our mom’s place for holidays, this curry would be on top list in the menu. We just crave for this dish then and now.

Its been a tradition to ground chilli powder in our home rather than buying from shops. So, it gives the authentic and actual fragrance to the curry. This curry is generally slow cooked in a pan. To make it easier, I have used pressure cooker method. If you are preparing same dish with meat, you may have to give more whistles to cook the meat. Here, I have given only 3 whistles for mushrooms. Very finely chopped methi leaves and ridge gourd give thickness and flavour to the curry. This curry is so tasty soupy kind of curry and it goes well with rice. Do try it for your family and relish it!

PREP TIME : 20 minutes

COOK TIME : 20 minutes

CUISINE : Indian

COURSE : Sidedish

YIELD : 4 servings


Button mushrooms – 1 pack (200 gm)

Methi leaves -1/2 bunch( 100 gm)

Ridge gourd – 1 no.(165 gm)

Red chilli powder – 1& 1/2 tsp

Turmeric powder – 1/2 tsp

Salt as required

To temper :

Sesame oil – 2tbsp

Mustard seeds – 1/4 tsp

Red chillies – 3 no.

A stick of curry leaves

To saute :

Onion – 1 big

Country tomato – 3 no.

Preparation :

Clean the mushrooms and chop into 4 pieces.

Chop the ridge gourd finely to make the curry dense.

Clean and chop the methi leaves with stems finely.


Heat oil in a pressure cooker and temper mustard, curry leaves and red chillies.

Saute chopped onions and then add chopped tomatoes.

When the tomatoes are mushy add in the finely chopped ridge gourd.

Now add the finely chopped methi leaves.

Give it a nice mix then add the chopped mushrooms.

Add in turmeric powder to it.

Next add the red chilli powder to it.

Pour 2 glasses of water, salt and mix well.

Allow it to cook until 3 whistles.

Once the pressure is released, open the pressure cooker.

Pour half a glass water and give it a boil.

Check for the taste and adjust adding chilli powder or salt.

Now the soupy hyderabadi mushroom curry is ready to serve with rice.


You may add 1/2 kg meat to this curry instead of mushrooms and give whistles accordingly.

Methi leaves give slight bitterness to this curry so add chilli powder slightly more to adjust it.