Thursday, 17 October 2019

Milk pudding with china grass/ Gelatin free pudding recipe

Pudding / jellies are definitely a favorite of many, especially kids. It is very simple to make with fewer ingredients. You can try milk pudding or other fruit based puddings. China grass or agar agar is plant based gelling agent which makes a good vegetarian alternative for gelatin (animal based gelling agent). Now let us look at the making part!

Milk pudding with china grass

Preparation & boiling time: 15 minutes
Setting time: 2- 3 hours
Serves: 16-20 small pieces
China grass/ agar agar – 7.5 - 8 grams, little more than ¾ th of 10 grams bar
Milk – 1.5 cup
Water – ¾ cup
Sugar – ¾ cup
Chopped dry fruits/ nuts – 2 tbsp (cashews, almonds, pistachios)
Grated milk chocolate – 1 tsp (optional)


  • Cut china grass bar into pieces and soak in ¾ cup water. Set aside for 10 minutes.
  • Now, take milk and sugar in a vessel. Boil well until sugar is dissolved. Switch off the heat.
  • Boil soaked china grass water until it dissolved completely and you get clear water like liquid.
  • Mix boiled china grass liquid with boiled milk & sugar mix.
  • Boil well once stirring this mix, switch off the heat.
  • Pour the mixture into a baking tray or desired mold and keep aside untouched.
  • It starts setting in few minutes when the hot liquid reaches room temperature.
  • Now sprinkle finely chopped nuts and grated chocolate on top of the pudding which stays on top. Let it set for few more minutes.
  • Refrigerate for 1-2 hours, cut into desired shape before serving.
  • Remember to serve immediately after taking out of refrigerator. It starts releasing water if you keep outside refrigerator for more time.
Vegetarian Milk pudding


  • Quantity of china grass is important. It does not set properly if you reduce it . I tried with 5-6 grams for this measure of milk, which did not come out well.
  • Dry fruits/ nuts and chocolate powder are optional, to enhance the taste of pudding.
  • Serving chilled is really important as it starts leaving water outside the refrigerator.
Gelatin free pudding recipe

Wednesday, 16 October 2019

Vegan fresh figs banana smoothie/ rasayana

Banana & figs, both are very nutritious fruits loaded with vitamins, minerals, carbohydrates… There is no doubt about the richness of a smoothie or rasayana by combining these two super fruits. A bowl of this Rasayana/ smoothie is a great source of energy and it makes a simple dessert as well. As coconut milk is used in making, it is a great option to start any day for vegan diet followers too. So don’t wait more, just try this super easy dessert breakfast. You can add this with any regular breakfast as well. This is no fire dish too..

Vegan fresh figs banana smoothie

Preparation time: 20 minutes
Serves: 2
Ripe Banana – 6 (medium), any sweeter variety is fine
Fresh well ripe figs -4
Jaggery powder – 4 tbsp or as per taste
Thick Coconut Milk – 1 Cup
Chopped nuts/ dry fruits (cashews, almonds, pista) – 2 tsp (optional) for garnishing

  • Peel off banana, discard skin. Chop into small pieces keeping one banana aside.
  • Similarly, wash figs, remove thin skin and chop finely leaving 1 fig.
  • Mix Jaggery powder to chopped banana & figs and set aside covered.
  • Now take banana & fig which were kept aside while chopping in a mixer jar. Blend to smooth paste by adding little coconut milk.
  • Now combine ground puree, remaining coconut milk, chopped fruits mix and jaggery together and mix well.
  • Roast chopped nuts and add to the rasayana and serve fresh.
Vegan fresh figs banana rasayana

  • Adjust the sweet level according to taste. Dates syrup can also be added instead sugar or jaggery.
  • You can add other fruits of choice to this smoothie.
  • Optionally, you can add choco chips in this.
fresh figs banana smoothie

Thursday, 26 September 2019

Fresh figs milkshake/ Anjoora milkshake

Figs are nutritionally rich fruits with lot of health benefits. A glass of thick fig milkshake not only fills stomach but also supplies major nutrients such as vitamins, minerals, dietary fiber…
You can start your day with this healthy drink or can have it during mid-day or even evening. Making of it is very simple as well.

Fresh figs milkshake

Preparation time: 10 minutes
Serves: 2
Fresh ripe figs – 3-4
Chilled milk – 1.5 glasses
Sugar/ jaggery – 2 tsp or as per taste, I used sugar
Water – ¼ glass
Ice cubes – few (optional)

  • Wash, peel off figs, discard skin and chop roughly
  • Blend chopped figs, milk, water and sugar/jaggery together using a blender or mixer jar.
  • Transfer to the serving glass, serve chilled with added ice cubes optionally.

  • This milkshake thickens a bit as time passes and make sure you have the right consistency before serving. It tastes great even when served thick with a spoon too.
  • Adjust the sweetener according to taste.
  • If you are looking for vegan option, then replace milk by coconut milk.
  • Optionally you can add chopped nuts before serving.
Anjoora milkshake

Monday, 23 September 2019

Hulimenasu Kodilu/ Uppu menasu Sambhar/ Koddel

Koddel or Hulimenasina Kodilu is a simplest form of sambhar/ curry prepared in Tulunadu/ Dakshina Kannada. The spice/ masala used in this is minimal which are in their raw form, not fried unlike regular sambhar. The process of making this sambhar is bit simple & hence less time consuming too. So it is ideal to prepare when you have less time, but need a sambhar/ curry with coconut. Best vegetables suitable to prepare this are Ivy gourd/ tindora or Sambhar cucumber (Ripe) or Raw banana. Garlic can be used optionally which gives a distinct rich flavor to the curry. It goes great with rice!  

Hulimenasu Kodilu

Preparation Time: 15 minutes
Cooking time: 20 minutes
Serves: 3-4
Vegetable of choice (Ivy gourd/ Raw banana/ Colored cucumber) – 2 cups of cubed pieces
Tamarind – small gooseberry sized
Jaggery – Small lemon sized or little less
Grated coconut – ½ cup
Coriander seeds – 1 tsp (optional)
Dry red chillis – 2, Adjust to taste
Coconut oil – 3 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Garlic flakes – 6-8 (optional)


  • Wash and cut vegetable to desired shape. It is suggested to make bit larger pieces. If using tindora, it is better to mash every tindora using a mortar-pestle than cutting it.
  • Now take the vegetables in a vessel, add water (about 1.5 cups), salt, tamarind extract, turmeric powder and jaggery. Boil until cooked. If needed add more water.
  • Meanwhile, grate coconut, grind with raw red chillis and coriander seeds using a mixer grinder. You can add 2 raw garlic flakes too if you like the flavour (optional)
  • When vegetable is cooked properly, add this ground masala, mix and boil very well. Continue boiling on low flame for 5 minutes when it starts boiling. Switch off the stove.
  • Prepare seasoning of mustards, peeled garlics minced dry red chilli in coconut oil. On spluttering, add curry leaves and add it to the sambhar/ Koddel.
  • Serve hot sambhar with rice and 1 tsp of coconut oil.

  • This can be made without adding coriander seeds as well.
  • Tamarind can be added while grinding instead boiling vegetable. Either way is fine.

Saturday, 21 September 2019

Anjeer Banana Buns/ fresh fig banana buns

Figs & buns, sounds something new? Regular buns/ banana buns may not be new to you! Have you ever tried it with any other fruits such as jack fruits for example? If so this is for you to try. Figs goes great in buns with mild flavour & crunchy texture while having every single bite!
I am trying different dishes of figs as we are having good harvest this time. I try my best to use them without wasting to make #zerowaste. Recipe of buns goes as follows.
Please check here for my recipe of vegan banana buns.

Anjeer Banana Buns

Preparation time: 3-4hrs
Cooking time: 30 mins
Serves: 16 buns (approx.)

Wheat flour – 2 cup
Ripe banana– 6 (small), or 3 (big )/ 1-1.5 cup mashed
Fresh figs/ anjeer – 3-4
Sugar – 2-4 spoons, adjust to taste
Baking/ cooking soda – 1/2  tsp
Jeera - 1 tsp
Salt – taste
Buttermilk/ curds – ¼ cup (optional)
Oil – 2 spoons
Oil – for deep frying

  • Peel off bananas, chop & keep aside. 
  • Wash, peel figs and chop roughly.
  • Now, blend banana & figs with sugar and salt in a mixer jar to smooth paste.
  • Mix all dry ingredients such as flour, baking soda, jeera in a bowl. 
  • Mix them with the figs banana puree in a large vessel to kneed properly adding 2 spoons of oil and prepare the dough. 
  • The dough should be bit softer than regular chapathi dough. If required add buttermilk/ curds to make the softer dough. Kneed it really well.
  • Keep the dough covered for 3-4 hours. Not to worry even if it is more hours.
  • After the dough sets well (dough rises), divide the dough into small or medium balls, flatten it by rolling over or by pressing in a roti maker (Size should be of poori but thicker). Remember not to make too thin.
  • Heat oil in a deep frying pan. When it is hot enough then add the buns one at a time and fry by gently pressing with the frying spoon.   Flip it off when puffed up and fry until brown.
  • Serve buns with coconut chutney/ Sambhar and a hot cup of coffee/tea.
fresh fig banana buns

  • To check the readiness of the frying oil, put a small pinch of dough in it and see if it comes up and floats on oil immediately.
  • Add bananas or buttermilk instead water if dough becomes harder. It makes buns soft.
Anjur buns

Wednesday, 18 September 2019

Eggless Lemon Cocoa cupcakes/ Chocolate & Lemon flavored muffins

Hello, how are you? Have you ever tried baking a cake with a flavor of lemon & cocoa in one? Today I am posting one such simplest bake which is delicious I can say. This time we have good harvest of lemons & this variety is very flavorful and less tangy in taste. Baking a cake with lemon was in my ‘to-do’ since long time. So this was the right time to take action & I did it. I am so happy that my kids asked for a second serving; otherwise they never appreciate homemade food very easily.
Basic recipe I followed was similar to my other eggless cupcake recipes such as cucumber muffins, jack fruit muffins, Apple cinnamoncupcakes, Eggless Guava passion fruit muffins

Lemon Cocoa muffins

Preparation time: 10 minutes
Baking time: 20 minutes
Serves: 12 muffins
All-purpose flour/ Maida – 1.5 cups
Small semolina/ chiroti rava – ¼ cup
Sugar - ¾ cup
Lemon juice – 2 tsp
Fresh butter milk – 1 cup
Milk – 0.5 cup
Salt – ¼ tsp
Baking soda – ¼ tsp
Cocoa powder – 1 heaped tsp
Ghee/ unsalted butter – 3 tbsp
Lemon zest/ grated outer rind of lemon – 1 tbsp (of 1big lemon)

  • Grate only outer green/ yellow rind of lemon & keep it ready. Extract lemon juice from the lemon keep that separate as well.
  • Take a wide mixing bowl. Take ½ cup buttermilk, milk in it. Add lemon juice, sugar and salt to it. Mix once.
  • Now add flour, small semolina, Cocoa powder, baking soda and ghee one by one. Combine everything well so that there are no lumps formed. If batter becomes too dry, then add buttermilk to get the right consistency. It should be of dropping consistency (idli batter, neither runny nor too dry).
  • Add lemon zest and combine evenly.
  • Preheat the oven to 180deg Celsius.
  • Fill batter into each muffin mold (liner) equally. Leave little space for the muffins to rise while baking (fill only about ¾ th or little more in each liner).
  • Bake for 20 mins or until inserted fork / toothpick comes out clean.
  • Once done, allow to cool a bit and garnish with the icing sugar if required.
  • Serve warm.
Chocolate & Lemon flavored muffins

  • Variations are possible with added choco chips or chopped nuts in the batter.
  • If buttermilk is fresh & not sour, then you can just use it and milk can be avoided.
  • Ghee residue can be used in the batter if you have. I prepared batter without ghee residue, baked one batch (6 numbers) without it initially and added 2 tsp ghee residue while baking 2nd batch. Both turned out to be good.
Lemon cupcakes

Thursday, 12 September 2019

Aloo methi/ Dry potato fenugreek leaves subzi/ Aloo menthya soppu palya

Are you a kind of person, always on toes and looking for some healthy but quick to make recipes? Here is one such dish, Aloo methi, a dry palya.. You can make it with minimal ingredients in half an hour if you keep fenugreek leaves cleaned and ready. This stir fry is flavorful with slight bitterness of fenugreek/ menthe soppu. It can be served as side dish for chapathi/ rice to make your meal healthy and nutritionally rice. Including leafy vegetables in regular diet is always proved to be best to supply multiple nutrients such as vitamins, calcium, iron, dietary fiber…

Aloo methi

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3
Fenugreek leaves – 1-2 bunch (about 2 cups tightly packed)
Potatoes – 4 (medium)
Salt – to taste
Chilli powder – ½ tsp or Slit green chillis – 1-2
Garam masala powder – ¼ tsp (optional)
Oil – 2 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chilli – 1
Garlic – 5-6 cloves

  • Wash potatoes and cook in a pressure cooker with water for 3-4 whistles. Keep aside & let the pressure to be released.
  • Meanwhile, clean fenugreek leaves by removing root & hard stems. Wash well with running water. Chop roughly and keep aside.
  • When cooker is done, remove the potato skin and dice/ cut potatoes into desired shape and size.
  • Now heat a pan, add oil, mustard seeds, cumin, peeled & crushed garlic and minced dry red chilli.
  • On spluttering, add slit green chilli (if using) and add chopped leaves and fry until cooked & raw smell goes off.
  • Add salt, red chilli powder, garam masala powder and cut potato pieces. Mix everything well and heat for couple of minutes.
  • Garnish with chopped coriander if you like.
  • Serves warm palya with chapathi or rice.
Dry potato fenugreek leaves subzi


  • I always make less spiced side dishes & you can adjust according to your taste.
  • You can replace fenugreek leaves with other greens such as palak, tender moringa leaves... 
Aloo menthya soppu palya