Sour Cream and walnut pound cake

Ingredients: (Measurements are very important to prepare this yum cake.)

Sour Cream - 1 cup
All purpose flour - 3 cups ( I used unbleached flour)
Eggs - 2 large
Unsalted  butter - 1 stick at room temperature
Sugar - 1 cup
Baking powder - 1 tsp
Baking Soda - 1/4 tsp
Salt  - 1/2 tsp


Walnut - 1/2 cup, chopped
Sugar - 1/2 cup
Vanilla extract - 2 tsp
Ground Cinnamon - 2 tsp

Method :
  • Beat together butter, sugar and eggs. Whisk nicely until fluffy.
  • In a separate bowl,  mix together flour, baking soda, salt.
  • Add this flour mixture to the creamy butter mixture.
  • Mix it well.
  • Turn on the oven to 350F.
  • In a separate small bowl add the topping ingredients and mix it well.
  • In a baking cake pan, either Grease or use the foil (I use foil as it will be easy to take the cake from the pan).
  • Pour half of the batter to the pan, sprinkle the topping mixture and pour the rest of the batter on top of the topping. Top with rest of the toppings.
  • Bake the cake for 30-40 minutes ( depending on the oven) . It took me 40 minutes to bake.
  • From 30 minutes, check every 5 minutes. You know it is done when the knife inserted at the center comes out clean.
  • Let it cool before serving.
  • This will stay good for couple of days, if covered and refrigerated.
  • This will be great addition to breakfast as it is not that sweet.
  • Enjoy.
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Banana Cinnamon and oats muffins

This is a very easy to make and super healthy and tasty to eat. I followed the recipe fromVeggieplatter. It turned out so delicious.  Thanks veggieplatter !.
Since we  eat eggs, I added egg to get extra protein. Eggs are totally optional.


Ground oats - 1 cup (Just grind the oats, or use the store brought oat flour)
All purpose flour - 3/4 cup
Baking Soda - 3/4 tsp
Baking Powder - 1 tsp
salt - 1/2 tsp
Egg - 1 (optional)
Milk - 1/4 cup
Chopped walnut - 1 cup
Cinnamon powder - 1 tsp
Sugar - 1 cup
Unsalted Butter - 1/2 stick
Mashed Banana - 1 big , use 2 if you not using egg as it keeps the muffins moist.


  • Beat the egg nicely, Whisk together sugar and butter in a big bowl.
  • In a separate bowl, add oats flour, all purpose flour, salt, Cinnamon powder baking powder and soda ; mix them.
  • Add this dry ingredients to the egg mixture.
  • Add the walnuts, milk and mashed banana. ( keep some walnuts to top the muffins)
  • Stir all together until just combined.
  • Sprinkle the rest of the walnuts on each muffin cups.
  • Preheat the oven to 375F
  • Grease or line up the muffins pan with the paper cups,  spoon the batter to fill 3/4 the of the cups.
  • Bake for 20-25 minutes until golden brown and a knife inserted comes out clean.
  • Enjoy.
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Butter and Dill Brussels Sprouts : So Buttery good :)

Health benefits of Brussels Sprouts:

The Brussels sprout is a cultivate  in the Gemmifera group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages.

 Brussels sprouts are an important dietary source of many vitamin antioxidants, including vitamins C, E, and A (in the form of beta-carotene). The antioxidant mineral manganese is also provided by Brussels sprouts. Flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol are also found in Brussels sprouts, as are the antioxidants caffeic acid and ferulic acid.

The fiber content of Brussels sprouts&mash;4 grams in every cup&mash;makes this cruciferous vegetable a natural choice for digestive system support. You're going to get half of your Daily Value for fiber from only 200 calories' worth of Brussels sprouts.
And more information here in WHfoods

Now to the Recipe :


Brussels sprouts  - 1 pound
Salt and Pepper
Butter - 1 Tbs
Olive Oil - 1 Tbs
Dry dill or fresh dill -1 Tbs
celery salt - 1/4 tsp (optional)
Scallions - 2 string, chopped finely.
balsamic vinegar - 1/2 tsp

  • Cut off the brown end of the Brussels sprouts and discard any loosen leaves.
  • Cut Brussels sprouts in to 4 pieces.
  • Steam the Brussels sprouts for 5 minutes. Do not overcook otherwise it looses its nutritional facts.
  • Heat butter in pan , once the butter turns into brown; after about 2 1-2 minutes, add olive oil, dill, scallions.
  • Add the steamed Brussels sprouts.
  • Add salt and pepper, add the balsamic vinegar.
  • Mix it thoroughly.
  • And serve.
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Filling and Satisfying Cucumber and Cheese Rice roti ( Akki Rotti)

This is very delicious and filling food. Since vighnesh started to go to MBA school in the evening after office hour, he will not come home for dinner. So I am packing something very easy to eat and filling dinner for him. He said, this roti was very filling and easy for him to eat during break time at school. The other day I prepared paneer, red radish and cheese paratha. It was yum!. I will post the recipe soon.

Rice flour - 2-2/12 cups
1 big cucumber - washed and grated (do not remove the skin: It gives you more nutrients)
1 tomato -  chopped finely
1 small onion - chopped finely
1/2 cup of finely chopped parsley or cilantro
Curry leaves chopped finely
Salt - to taste
Garam masala powder - 1 tbs
Mozzarella cheese - 1 cup
Pepper - 1/2 tbs ( I used less because Arushi won't eat spicy food)
Sugar - 1 tbs (optional)
Oil or Ghee - 2 tbs

  • Add all the ingredients except rice flour in a big bowl.
  • Stir couple of time to make sure all spices are evenly distributed.
  • Now start adding rice flour while mixing in one hand.
  • Do not add water.
  • Kneed well to make a tough dough. Add more rice flour if required.
  • Add oil or ghee and kneed well.
  • Cover the dough and let it rest for 1/2 an hour or so.
  • Heat a nonstick pan on a medium-high flame.
  • Take a aluminum foil, apply oil on the side that you are going to make roti.
  • Take a handful of dough and start pressing with the hand on the foil to make roti.
  • Apply some oil to your hand to avoid dough sticking to your hand.
  • You have to make this roti only with hand, It will very difficult or not possible from the rolling pin.
  • Once the pan if hot, take the foil carefully placing your hand in the center. Carefully place the pressed roti side on the pan and use the flat spatula to carefully remove the foil from the roti.
  • Drizzle little bit of oil, after a minute use the spatula to flip the roti carefully.
  • Cook other side for a minute.
  • Cook both side until browned.
  • Enjoy!.
Serving Ideas:
  • You can serve this roti with chutney like mango chutney or peanut chutney.
  • You can eat this with Yogurt and Chutney powder or pickle.
  • You can run the knife to cut into bite size pieces and eat just like that.

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Deep fried multi grain fritters: Bajji : Served with Turmeric root chutney

When I was in India last month, my mom prepared this mouth watering bajji for us. It was so yum... aah! . It just needs some time and your patience. but you will love it.

Here is the Ingredients you need for grains fritters :

Rice : 3/4 cup
Mung dal : 1/4 cup
Urad dal : 1/4 cup
Channa dal : 1/4 cup

Seasoning :
Cumin - 1 tsp
Coriander - 1 tsp
Mustard seeds - 1 tsp
Grated Coconut - 2 Tbs
Coriander leaves or Cilantro - 1/4 cup
Green Chilly - 1/2 or per your taste (it does not catch that much spiciness, so be careful while adding the green chilly. : I just added 1/2 of it. because we are not a very spicy eater and it was just right for us)
Salt - per taste
Oil - 1 tsp + more  for frying

Method :
  • Soak rice in a bowl for 2 hours
  • Soak all other grains separately for 2 hours
  • Heat 1 tsp of oil in a pan, add cumin, coriander seeds, fry for few seconds, add mustard seeds.
  • Once it starts to splatter, take it out of the heat and let it cool.
  • First grind rice with less amount of water. Once it is slightly ground, add grains, coriander leaves, green chilly and the seasoning that we did in the pan.
  • Grind to make a paste. Do not add much water. Make it like a thick Idli batter.
  • Add salt and keep it aside for 1 hour.
  • If the batter has become slightly thin or watery, you can add little bit of besan flour and keep it in the fridge for half an hour or so.
  • Now heat lots of oil in the frying pan.
  • Once the oil is pretty hot, just drop the spoon full of batter in the oil.
  • Turn other side carefully after a minute.. fry until brown. Take it out of the oil once all the bubbles settled down. Place it on the paper towel to absorb extra oil.
  • And serve.
  • Enjoy the delicious hot bajji with butter or any chutney. I served this with Fresh turmeric roots chutney(below is the easy recipe for turmeric root chutney).

Turmeric Root Chutney Recipe:

Turmeric roots - 2 inch, chopped roughly
Coriander Seeds - 1/2 tsp
Urad dal - 1/4 tsp
Sesame Seeds - 1/4 tsp
Coconut Powder - 1/2 Cup
Oil - 1/4 tsp
Red Chilly - 1 small
Jagary or Brown Sugar - 1 Tbs

  • Heat oil in a pan
  • Fry coriander seeds, Urad dal for few seconds, add sesame seeds, once it starts to splatter add the chopped turmeric roots and red chilly. Fry for couple of minutes.
  • Grind this with coconut powder and water to make chutney.
  • Now take this mixture in a pan, add salt and jagary to that.
  • Bring it to boil on a medium flame heat, while whisking occasionally for couple of minutes.
  • Serve this on rice or Dosa and any kind of bajji or fritters.
  • You can store this chutney for 3-4 days.
  • Enjoy.
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Fennel, Grapes, Dates and Black Olive Salad with Vinaigrette


1 bulb Fennel; very thinly sliced
1/2 cup of grapes; halved
1/4 cup of de-seeded dates; chopped
4-5 cherry tomato; halved
1/4 cup of black olives; halved
1 Orange ; Peeled and cut along the membranes
1/4 cup honey roasted sun flower seeds
1 tbs of Vinegar: I used balsamic vinegar
3 tbs of Olive Oil
Salt and pepper to taste
1 tbs of lemon juice


Place all the ingredients in a big bowl except vinegar, olive oil, salt, pepper and lemon juice.
In a separate glass bowl add oil and vinegar. mix it really well until all blended nice and fluffy.
add the lemon juice and give it a stir and this is vinaigrette!. Simple and tasty dressing for the salad.
Now add this vinaigrette to the salad bowl, sprinkle some salt and pepper and mix them all together slow and nice until all are blended with salt, pepper and vinaigrette. Let it stand for at least 15 minutes before serving.
my friend Shruti has done fennel and Orange salad few days back. I got this idea from her. She has beautiful blog here

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Mac & Cheese , Seasoned Green beans and Fresh Salad with fresh Guacamole dip

The above title was today's lunch!. It is very healthy and delicious meal. I wanted to make Vighnesh and Arushi eat avocado somehow so I tried this guacamole and finally I am successful!.

Below are the recipes of the complete lunch plate. Enjoy and stay healthy.

1) Guacamole Dip :

Ingredients: Serving size 2 adults
Avocado - 1
Tomato - 1/2 finely chopped
Onion - 1 Tbs, finely chopped
Lime Juice of 1/2 lime
Tabasco sauce - 1/4 tbs or less ( optional)

  •  Cut the avocado in to half; lengthwise.
  •  Run the spoon close to the skin of avocado to remove the flesh of avocado.
  • Remove the pit.
  • Mash the avocado until your desired smoothness. Add the tomato and onion.
  • Add the lime juice, salt and pepper and stir well.
  •  Keep it aside.

Fresh Salad :

Chop all your favorite veggies to get your daily serving of vegetables.
I used : Thinly sliced carrots, couple of lettuce leaves, Thinly sliced red radishes, tomato and zucchini and some sprouted mung beans.


Seasoned Green Beans:

Recipe is here

And Finally Mac and Cheese

    Macaroni elbows pasta - 1 cup
    Butter - 2 Tbs
    Flour - 2 Tbs
    Milk - 1 cup
    Sharp cheddar cheese; shredded
    Salt and pepper to taste
    Yellow Mustard  - 1 tbs
    Grated Zucchini - 1/2 cup
    Breadcrumbs - 1/2 cup
    Method :
  • Cook pasta according to the package instruction.
  • Meantime, heat butter in a pan, add the flour whisking continuously.
  • Add milk and keep stirring to avoid lumps.
  • Add the mustard, salt, pepper, and 1/2 cup of cheese, Mix it properly.
  • Add the cooked pasta, zucchini.
  • Pour this mixture into baking pan.
  • Heat the oven to 350F
  • Melt 1 tbs of butter and add the crumbs. mix it well until all get wet.
  • Spread this over the pasta in the baking pan.
  • Keep it in the lower rack and bake it for 30 minutes.
  • Remove from the oven and let it cook for 5 minutes before serving.
  • You can serve this pasta with pasta sauce.
All put it together :
Our  healthy lunch plate Looked like this 
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Delicious Fruit cake

It was my husband's birthday and I wanted to make some delicious cake for him. I searched web for fruit cake; found some very good recipes. I followed joyofbaking way. But changed little bit and it turned out very good. My Hubby loved it..
Here is my version of tasty, healthy fruit cake


First Set :
All purpose flour  - 1 cup
Salt - 1/4 tbs
Baking powder - 1 tbs

Second Set :
Butter melted - 1 cup
Sugar - 3/4 cup
Egg - 1 large

Third Set :
Dry apricot  - 1/4 cup
Dry fig - 1/4 cup chopped
Chopped dates - 1/4 cup
Chopped cashews - 1/4 cup
Cardamom powder , Cinnamon powder  - 1/4 tbs
Cloves - 2
chopped walnuts, pecans
Fresh apple  - 1/2 chopped
Orange Juice - 1/2 cup
Orange Zest of 1 orange
Safron - few strands : infused in 1 Tbs of milk

Fourth Set : Simple and easy icing

Granulated sugar - 1 cup
Butter melted -1/2 cup
Vanilla essence - few drops
Water - 2 Tbs

Easy Steps :
  •  Sift together the first set of all dry ingredients in a large bowl.
  • Turn on the oven to 350f
  • Add sugar to the melted butter and whisk together until nice and fluffy.
  • Slowly add the egg and beat nicely for 2-3 minutes.
  • Add all the third set of ingredients to the butter and egg mixture while mixing nicely.
  • Now add this mixture to the flour and mix them until all the dry ingredients and wet.
  • Pour the mixture to cake baking tray only until 3/4 filled.
  • Place it in the lower rack and bake it for 1 hour.
  • Turn down the heat to 300f and bake for another 15-20 minutes until the toothpick inserted comes out nicely.
  • Cool to room temperature.
  • If you keep it in the cake box, nicely covered. it stays for many days.
  • I couldn't do that because the cake was so good and we finished it in 1 day.

For Icing :
  • Add all fourth set together in a bowl.
  • You can use the hand mixer if you have.
  • Start wisking slowly.
  • Increase the speed and wisk for 5 minutes.
  • Air will be incorporated nicely and forms a stiff icing.
  • Stop wisking once it becomes very stiff.
  • You can use this to write names or your wish on the cake.
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