Banana Cookies


2 over-ripe medium (2/3 cup) bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup caster sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt

1. Preheat oven to 350ºF/180ºC.
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Add in eggs and vanilla, and beat until well combined. Remove beaters.
4. Add in bananas, flour, baking soda and salt. Stir until just combined.
5. Drop a tablespoon of dough per cookie 2 inches apart onto cookie sheet.
6. Bake for about 12-14 minutes or until golden brown.
7. Allow to cool.

You can add in 1 cup of chocolate chips or salted nuts into the mixture. Or arrange the chocolate chips or nuts on top of the cookies just before baking.

Guava Chutney

  • Guavas -- 4
  • Green Chillis -- 10
  • Mustard -- 1tsp
  • Cumin Seeds -- 1/2 tsp
  • Fenugreek Seeds -- 1 tsp
  • Tamarind -- 50 grms
  • Cilantro Leaves -- 2 bunches
  • Oil -- 2 tsp
  • Curry Leaves -- few
  • Salt -- as per required

  • Cut Guavas into pieces and remove seeds from them.
  • Pour soil a vessel and fry cumin seeds and chiilis.
  • Fry Guavav pieces and tamarind in the same vessel for 5 min.
  • Keep it aside and let it cool.
  • Grind this to paste and tamper it with mustard,fenugreek seeds,currry leaves.
  • Garnish with Cilantro leaves and serve it with rice or idli or dosa..



  • Black Gram -- 1Cup
  • Idli Rava *-- 3 Cups
  • Water -- As per requires
  • Poha-- a fistful (Optional)
  • Fenugreek seeds- 1 tbsp (Optional)
  • Salt -- as per required

  • Soak Black Gram for 4 hours.
  • Soak Idli Rava for 6 hours.
  • Soak Poha and fenugreek seeds along with black gram.
  • Now grind the black gram,poha and fenugreek seeds into smooth and forthy paste.
  • Squeeze water from rava and keep aside.
  • Now mix the grounded black gram and rava into a batter.
  •  Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
  • Idlis are ready to be cooked when the batter is well fermented.
  • Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
  • Steam cook idlis on medium flame for about 10 minutes or until done.
  • Use a wide spoon to remove the idlis.
  • Serve them with Sambhar or Chutney.
  • You can also use Idli Rice or any other kind of rice instead of Rava.
  • You need to first grind the rice coarsely in a blender.
  • And then add this to grounded black gram into a batter.
  • Poha is added to get fluppy idlis.

Banana Sponge Cake

  • 2 medium over-ripe (2/3 cup) bananas, mashed
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup plus 1 tablespoon corn oil
  • 2/3 cups caster sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
1. Preheat oven to 350ºF/180ºC.
2. Using an electric mixer, whisk eggs and sugar until mixture is thick and pale.
3. Fold in sieved flour, soda bicarbonate and baking powder gently but thoroughly to get a batter consistency without any lumps.
4. Add in oil, vanilla, bananas, and mix well.
5. Pour mixture into a greased and floured pan and bake for approximately 20 minutes, or until a wooden pick comes out clean.
6. Allow to cool before removing from pan.

Navaratri Special Recipes

Navratri is a festival dedicated to the worship of a Hindu deity Shakti. The word Navaratri literally means nine nights in Sanskrit, nava meaning nine and ratri meaning nights.[2] During these nine nights and ten days, nine forms of Shakti/Devi are worshiped. The 10th day is commonly referred to as Vijayadashami or "Dussehra."

The Navratri fast is observed from the first day to the ninth day. Some devotees only observe fast during three days i.e., first fast during any one of the first three days and second fast during any one of the next three and last in any one of final three days. Some people confine to milk and fruits during the nine days. Most devotees take a single meal during the day. Non-vegetarian food is totally avoided.

Some of the Navaratri Recipes are:

I wish you a very Happy Dussehra...

Garlic Paste


  • Garlic -- 115g
  • Water -- 125g


  • Place the garlic cloves and water in a food processor or blender and process to make a paste.
  • Transfer to a glass jar with lid and store in the refrigerator for one month

How to Cook Rice?

Boiled Rice

  • Rice 500 gm


  • Pick, wash and soak rice.
  • Bring water to boil
  • Add rice, salt and simmer
  • When rice is cooked, drain water and serve hot.
The other ways of Cooking Rice will be updated soon..

How to make Ghee?


  • 1 Cup of butter

  • Melt the butter in a small heavy bottomed saucepan on low heat. 
  • Increase the heat to simmer and let it brown, about 10 minutes or so, or until the milk solids on the bottom of the pan will start to brown. 
  • Do not let them burn.
  • Remove from the heat and cool. 
  • Skim the foam from the surface and carefully drain the ghee into a glass jar, leaving the solids behind.
  • Use in recipes and store rest in refrigerator for later use.

Mint and Coriander Chutney


  • 1 bunch Coriander leaves
  • 1 bunch Mint leaves
  • 1 Green chili
  • 1 oz. Seedless tamarind
  • 1 tsp Salt
  • 4 T Water
  • 1 medium Onion

  • Wash and soak tamarind in water for 1/2 hour.
  • Clean, pick and wash the coriander and mint.
  • Separate pulp from the tamarind and squeeze out the pulp.
  • Grind coriander, mint, green chili and onion into a ne paste.
  • Add the tamarind pulp and salt.
  • Blend well. In an airtight jar this can be refrigerated for up to one week.

Onion and Tomato Raita


  • Yogurt (plain) -- 250ml
  • 1 small Onion
  • 1/2 tbsp Salt
  • 1 small Tomato
  • 1/2 tbsp Chat Masala (optional)
  • 1/2 tbsp Black pepper (ground)
  • 1/4 c Milk


  • Beat yogurt and milk until smooth.
  • Chop onion and tomatoes and add to yogurt.
  • Add salt and pepper and sprinkle the Chat Masala over, and serve.

How to make Custard?


  • 500ml milk
  • 2 x 15ml spoons custard powder
  • 1 x 15ml spoon sugar


  • Mix a little of the milk with the custard powder and sugar in the mixing bowl.
  • Heat the remaining milk nearly to the boil. Watch that it doesn’t boil over!
  • Pour the hot milk over the custard powder mixture, whisking all the time.
  • To thicken the custard, return to the saucepan and bring to the boil, whisking all the time.


  • Serve the custard with fruits like Banana and Berries.
  • Use the custard to make mini trifles

Oats and Tomato Soup


  • Oats - 1/4 cup
  • Tomato - 3
  • Carrot - 1
  • Garlic - 4 cloves
  • Salt - to taste
  • Pepper powder - to taste

1. Peel skin of carrot and cut into pieces.
2. Peel skin of garlic and crush.
3. Cut tomato into pieces.
4. Pressure cook tomato, carrot and garlic.
5. When cooked, blend to a puree.
6. Boil the puree in a pan.
7. When it starts boiling, add oats, salt, pepper powder and stir.
8. When oats are cooked, transfer to soup bowls. 

How to make Paneer?

  •  Milk -- 1 litre
  • 11/2tsp vinegar or 1/2tsp lemon juice or citric acid
● Boil the milk in a pan.
● When it's boiling add lemon juice or vinegar or citric acid which ever you are using,
while stirring.
● If citric acid is being used, dissolve it in 2-tbsp water before adding.
● When milk curdles full turn off the gas and keep aside for 5 minutes.
● Pour it on to a cotton/muslin cloth and tie it with a tight knot.
● When all the water is drained from the paneer shape it into a rectangular block.
● Now place the cloth under heavy weight for 2-3 hours before using it.
● Note: Do not throw away the leftover water as it can be used for kneading chapati or
paratha dough

Look out some of the Paneer Recipes:
Palak Paneer
Paneer Payesh
Paneer Kofta Curry
Cabbage Paneer Bread Rolls
Paneer Peda
Saffron Paneer Burfi
Malai Kofta
Shahi Paneer
        Paneer Methi Paratha

How to make Tea?

After water,Tea is the most widely consumed Beverage in the world.
Tea has many positive health benefits..
Lets see how to make a cup of Tea..

  • Milk --3/4 Cup
  • Water -- 1/4 Cup
  • Sugar -- 1 to 2 tbsp as per your taste buds
  • Tea Powder -- 1 tbsp(if you want strong tea take some more powder)
For Flavoring*:
  • Cardamom -- 1
  • Ginger -- a small piece
  • Basil Leaves -- few
  • Pour water in a vessel and bring it to boil.
  • Add sugar and tea powder to it.
  • Boil these things on a low flame until the mixture turns into reddish brown color.
  • If you want to add flavoring.. add crushed ginger and basil leaves. (Cardamom to be added with the milk.)
  • Now add milk and increase the flame to high.
  • Stop the flame when the milk rises up to the vessel.
  • Filter the tea.
  • Serve hot with cakes or biscuits.
* You can use any of the mentioned above or all at a time.

The other Tea Recipes available in this blog are:
Indian Traditional Tea
Spiced Tea/Masala Chai
Black Tea
Organic Spiced Tea
Lemon Tea
Thai Iced Tea
Sweet Tea
Lemonade Iced Tea
Lemon Verbana Iced Tea

How to Make Instant Coffee?

Coffee is the second most traded commodity on earth(Oil is the first)..
Yes many of us starts their day with a cup of Coffee.
Let's see how to make instant Coffee...

  • Milk -- 1 Cup
  • Sugar -- 1 to 2 tbsp(depends on how much sweetness you take)
  • Instant Coffee Powder -- 1 tbsp(this may vary based upon how strong one likes their coffee).
  • Flavorings, such as vanilla extract, cinnamon, or cocoa powder (optional)
  • Take a cup of hot milk,add sugar and coffee powder to it.
  • If you want add some flavorings..
  • Mix well and serve hot..
Other recipes of Coffee are:

Healthy Cooking Tips

Ways to Increase Fiber
• Choose whole grain instead of refined products. For example, use whole wheat flour, brown rice,oatmeal, whole cornmeal and barley.
• Whole-wheat flour can usually be substituted for up to ½ of the white flour in recipes. For example, if a recipe calls for 2 cups of flour, try 1 cup or white and 1 cup of wholewheat flour.
Add fruits to muffins, pancakes, salads and desserts. Add vegetables to casseroles and salads.
Add grated or mashed vegetables or fruits to sauces or baked goods. For example, you can add grated carrots to spaghetti sauce and meat loaf.

Ways to Decrease Sugar
• Try using ¼ to 1/3 less sugar in baked foods and desserts. *For example, if a fruit pie recipe calls for 1 cup of sugar, use ⅔ or ¾ cup sugar. This works best with quick breads, cookies, pie fillings, custard, puddings and fruit crisps. It may not work for some cakes. Do not decrease the small amount of sugar in plain yeast breads because it provides food for the yeast and helps the bread rise.

• You do not have to add sugar when canning or freezing fruits. Or, you can buy unsweetened frozen fruit or fruit canned in its own juice or water.

• Increase the amount of cinnamon or vanilla in  a recipe to make it seem sweeter.*

*Do not do this if sugar in the recipe has already been reduced.

Ingredient Substitutions

Baking powder
1 teaspoon 
¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar,
or ¼ teaspoon baking soda plus ½ cup sour milk, or buttermilk (if using sour milk or buttermilk, decrease liquid called
for in recipe by ½ cup)
Beef or chicken broth

1 (14½ oz.) can
2 teaspoons instant beef or chicken bouillon granules with
water to equal amount of broth specified

Bouillon cube
1 tablespoon soy sauce

Dry bread crumbs
¼ cup
¼ cup cracker crumbs, corn meal or 1 cup soft bread crumbs
1 cup
7/8 to 1 cup shortening plus ½ teaspoon salt, or 1 cup

Catsup or chili sauce
1 cup
1 cup tomato sauce plus ½ cup sugar and 2 tablespoons
vinegar (for use in cooking only)

Corn syrup
1 cup
1 cup sugar plus ¼ cup liquid (use the type of liquid that is
called for in the recipe)

1 tablespoon
2 tablespoons all-purpose
flour, or 2 tablespoons
quick-cook tapioca

Egg (cake batter only)
2 tablespoons mayonnaise
Flour, all-purpose
1 tablespoon
½ tablespoon cornstarch or quick-cooking tapioca (for

Flour, all-purpose
1 cup sifted
1 cup plus 2 tablespoons sifted cake flour or 1 cup unsifted
all-purpose flour minus 2 tablespoons

Flour, cake
1 cup sifted
1 cup minus 2 tablespoons sifted all-purpose flour
1 clove
small 1/8 teaspoon garlic powder
Gelatin, flavoured
3 ounce package,
a tablespoon plain gelatin plus 2 cups fruit (prepared with water) juice
Herbs, fresh
1 tablespoon
1 teaspoon dried herbs
1 cup
1½ cups sugar plus ¼ cup liquid (use liquid called for in recipe)
1 medium
2-3 tablespoons juice and 1-2 teaspoons rind
Lemon juice
1 teaspoon
½ teaspoon vinegar (for use as acid source in cooking only)
Milk, buttermilk
1 cup
1 cup yogurt or 1 cup sour milk (make sour milk by putting 1 tablespoon of vinegar or lemon juice in a measuring cup and add milk to 1 cup mark)
Milk, whole
1 cup
½ cup evaporated milk plus ½ cup water
Milk, skim
1 cup
5 tablespoons nonfat dry milk and 1 cup water
Onion, fresh
1 small
1 tablespoon dry minced onion, rehydrated
Prepared mustard
1 tablespoon
1 teaspoon dried mustard
Parsley, dried
1 teaspoon
3 teaspoons chopped fresh parsley
Shortening, melted
1 cup
1 cup vegetable oil
Sour cream
1 cup
1 cup yogurt
Sugar, white
1 cup
1 cup corn syrup minus ¼ cup liquid in recipe, or 1 cup brown sugar (firmly packed), or 1 cup honey (reduce liquid in recipe by ¼ cup), or 1¾ cup confectioners (powdered) sugar (packed)
Tomato juice
1 cup
½ cup tomato sauce plus ½ cup water
Tomato sauce
1 (15 oz. can)
1 (6 oz. can) tomato paste and 1 cup water
1(16 oz. Can)
3 fresh medium tomatoes, cut up
1 cup
1 cup buttermilk or sour milk (make sour milk by putting 1 tablespoon vinegar or lemon juice in a measuring cup and add milk to 1 cup mark)