Recipe for Easy Banana Muffins with Choco Swirl ￼- This really easy recipe gives the softest, lightest muffins, puts overripe bananas to good use. Kids LOVE it, and adults too!
So what exactly qualifies to be a best banana bread? If you ask me, intense banana flavour, melt-in-mouth moist, right level of sweetness & slices beautifully. Get my recipe here.
Vegetarian recipe: Tostadas are crisp discs that are served with a variety of toppings. Typically made using cornmeal and deep fried, baking them yields perfectly acceptable results.
HEALTHY RECIPE: Traditionally homemade tortillas employ lard to give a super soft texture. In the vegetarian version, we employ oil and hot water. These tortillas are a healthier multigrain version.
[easy baking] A simple carrot cake recipe, eggless (can be made vegan too), with a sesame seed crust – totally delicious and a must try when red carrots are in season!
Recipe for Banana Sesame Pancakes / Pazham Dosai – a healthy dosai / pancake, that needs no grinding or fermentation.
You’ll love this idea of making healthy parathas using pumpkin puree and grated paneer- full of nutrition to pack in our kids’ lunchboxes!
The perfect cake to kick off fall, or to use up apples – either way this Super Moist Eggless Apple Cake is the perfect tea cake, and reasonably healthy too. You’ll find a secret here to keeping it super moist despite not using eggs. Read on to find out 🙂
Does the world really need another banana bread recipe? With a ton of banana bread recipes on the blog, okay make that half a dozen, I had decided a while ago not to post any more banana bread recipes on the blog. Remember those home grown bananas? Finally, the last batch did turn into an overripe l
Pumpkin Puree, Desiccated Coconut and Oats come together in this super simple and healthy bake. Cut into squares and enjoy with tea, guilt-free.
Long time, no bake! It was vacation time and were mostly not at home and the weather was not too beckoning to bake either. But now, back in Bangalore, the evening rains and drop in temperature is reason enough to get the oven cranked up. I also spent a better part of Friday morning cleaning up the r
Fenugreek or methi is one of my favourite greens. In Bombay markets, we would find two varieties – one with the bigger leaves, somewhat milder and ones that were sold in tiny tight bunches, small leaves, more like shoots, and these were intensely flavoured. I don’t seem to find the latter in Bangalore, so I make do with the big leaf variety. Methi greens are bursting with freshness in winter and the aroma wafting through the kitchen is so delicious and warming on a winter day