Eggless Marble Cake



BM #111 Week 3 Day 3 - 

 This is a simple cake with random pattern of vanilla and chocolate batters.
I made it for my older one's 18th birthday a few months back as she wanted a very small celebration at home. 
Feel free to pour the two batters in any pattern.

 Ingredients - 

 Yogurt 1 cup
Sugar, fine 3/4 cup
Oil 1/4 cup (I used Olive Oil)
Baking Powder 1 tsp 
Baking Soda 1/2 tsp 
Maida / All Purpose Flour 1 cup
Whole Wheat Flour 1/2 cup
Vanilla Extract 1 tsp
Milk 1/4 cup
Cocoa Powder 2 Tbsp

Method Of Preparation -

In a mixing bowl, whisk yogurt, oil, fine sugar. After the sugar is well blended, add in the baking soda and baking powder. Mix gently and set aside for 10 minutes.

 In another mixing bowl, sieve the flours and set aside.

 Prepare a baking tin by spraying oil and/or lining with a parchment paper. I used a bundt pan so didn't use parchment paper.

 In the yogurt mixture, add the flour gradually and mix to get a smooth batter. Take care not to over mix.

 I had to add about 2-3 Tbsp of milk to get a flowing consistency.

 Preheat the oven to 350 °F.

 Divide the batter into two portions.

 In one of the portions, add cocoa powder and blend it in adding 2-3 Tbsp of milk as needed.

 In the prepared bundt pan, pour 2 tablespoons of the Vanilla batter in the center and 2 Tbsp of cocoa batter, continue this pattern till a typical dark and light pattern alternates.

 Bake in the preheated oven for 30-35 minutes or until a tester comes out clean.
Remove and allow it to cool before slicing it as needed.


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Preparation Time 30 minutes + Baking time 35 minutes
Makes a small bundt pan

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Posted by Harini R on Sunday, April 19, 2020
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Eggless Spiced Carrot Muffins



BM #111 Week 3 Day 2 - 

 These spiced carrot muffins are a new favorite with the kids at home. 

 With everyone at home these days, such baked goodies brighten up our days and help in breaking the monotony. I gave the recipe to the kids and they baked these muffins.

 Ingredients - 

 Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp
Cinnamon Powder 1 tsp
All Spice Powder 1/8 tsp
Cloves 8 (powdered)
Walnuts, chopped 1/4 cup (or more)
Wet ingredients - 
Carrot, grated 1 cup
Yogurt/Curds 3/4 cup
Oil 1/4 cup
Milk 3 Tbsp
Sugar 1/2 cup
Vanilla Essence 1/2 tsp

Method Of Preparation -

 Sift the flours, baking powder, baking soda, cinnamon powder, all spice powder, cloves powder, salt and set aside. Mix in the chopped walnuts. 

 Mix the yogurt, milk, sugar, vanilla essence and oil. Beat until the sugar is dissolved.

 Preheat the oven to 375 F and line the muffin plate with liners.

 Fold in the grated carrots in the liquid and pour the flour mixture gradually and mix gently until a lump free, free flowing batter is obtained.

 Divide the batter equally in the muffin cups. [I used a few regular sized muffin cups too].
Bake them for about 15-20 min. I had to bake them for 18 min. 


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Preparation Time 15 minutes + 18 minutes
Makes 48 mini muffins

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Posted by Harini R on Saturday, April 18, 2020
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Eggless Coconut Cake



BM #111 Week 3 Day 1 -

 This week I shall showcase some baked goods which have been lying in my drafts for a while now.

 This simple cake with coconut flavor satisfies all your cravings and gives you a sense of satisfaction.

Recipe Source here
Ingredients - 

 Whole Wheat Flour 1 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Cardamom Powder 1/2 tsp
Wet ingredients - 
Milk 1/2 cup
Olive oil or Coconut Oil 1/2 cup
Sugar 1/2 cup
*Coconut, grated 1/2 cup (I used fresh coconut)

* Dried coconut powder and frozen and thawed grated coconut can also be used.

 Method Of Preparation -
Preheat the oven to 350 °F. Grease and line a 6 inch cake tin. 

 In a mixing bowl, sift the flour couple of times. Sprinkle baking powder, baking soda and cardamom powder. Set aside.

 In another bowl, mix the wet ingredients listed except the grated coconut, until the sugar is dissolved.

 Gradually add the flour mixture to the wet mixture and gently mix to make a thick batter.

 Pour the batter into the prepared cake tin. Tap it a couple of times on the counter to release any trapped bubbles.

 Bake in the middle rack for about 30-35 minutes. Please check after 25 minutes as each oven is calibrated differently. 

 Remove from the oven and allow it to cool.

 Slice as needed after the cake has completely cooled.



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Preparation Time 15 minutes + Baking time 35 minutes + Cooling time 30 minutes
Makes a 6 inch cake

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Posted by Harini R on Friday, April 17, 2020
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Garlic Chutney For Vada Pav



BM #111 Week 2 Day 3 - 

 Today I have this spicy garlic chutney famously used in assembling Vada Pav.

 If readymade boondi is on hand it is very quick and easy to prepare. I had prepared the boondi when I was making Vada Pav a few weeks back. I made the irregular shaped boondi with the leftover batter of the vada :)

 My older one loves this chutney in any kind of sandwiches and so this one has become a pantry staple for us.

Ingredients - 

 Peanuts, roasted 1/2 cup
Garlic Cloves 3-4
Boondi 1/2 cup
Salt and Red Chili Powder as needed

Method Of Preparation -
Blend all the ingredients in a mixer and store it in an airtight container.


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Preparation Time 5 minutes
Makes 3/4 cup

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Posted by Harini R on Monday, April 13, 2020
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Vegan Green Peas Pasta



BM#111 Week 2 Day 2 - 

 For today I have this vegan green peas pasta which is easy to make and a nice variation for the kids to enjoy during this shutdown period.

 This can be whipped up with just pasta and frozen peas which are always on hand for many families. Feel free to use any shaped pasta.

 Recipe Inspiration here
Ingredients - 

 Pasta 3-4 Servings
Salt, Red Chili Powder, Pepper Powder as needed
Oil 2 tsp
Garlic grated 1 tsp
Onion finely chopped 1/4 cup
Green Peas 1 cup

Method Of Preparation -
Boil pasta in salted water al dente as per the instructions given on the package.

 While the pasta is boiling, heat a pan and add oil.

 Add the grated garlic and saute for a few seconds. Saute the onions and add the peas in. Allow them to cook. Sprinkle salt, pepper and red chili powder.

 Mix well and remove from heat.

 Blend half of the peas mixture adding about 1/2 cup of the pasta water into a fine paste.

 Add the peas paste to the peas in the pan and allow it to boil for a couple of minutes. Remove from heat. The sauce is ready.

 After the pasta is cooked, drain and mix into the sauce and mix well. Allow the pasta to absorb the flavors for a few minutes.

 Serve warm.


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Preparation Time 40 minutes
Serves 3-4

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Posted by Harini R on Sunday, April 12, 2020
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Honey Glazed Carrots



BM #111 Week 2 Day 1 -

 This week I shall post some easy recipes from my drafts keeping in view the situation worldwide. 

 Typically, I would be running a month long mega marathon with my fellow BM buddies but this time we collectively decided that we should do a regular marathon with no specific themes.

 I served these honey glazed carrots with the Garlic butter noodles and steamed broccoli.

 Ingredients - 

 Carrots thick julienned 1 cup
Butter/Oil 1 Tbsp
Salt, Pepper, Paprika, Red Chili powder as needed
Tomato Ketchup 1 tsp
Honey 1-2 tsp

Method Of Preparation -
In a heated pan, add butter/oil and saute the julienned carrots for a few minutes until they are cooked but still crisp.

 Sprinkle salt, pepper, paprika and red chili powder. Add the tomato ketchup and mix well.

 Remove from heat and add honey. Mix well and serve them steaming hot.


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Preparation Time 15 minutes
Serves 2-3

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Posted by Harini R on Saturday, April 11, 2020
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Tomato Kaya Pappu ~ Green Tomato Dal



BM #110 Week 3 Day 3 - 

 For the third day, here is the dal which I get to make very rarely owing to the non-availability of green tomatoes (Raw tomatoes). We love the taste of green tomatoes and this is one of our favorite dals.

 Ingredients - 

 Green tomatoes / Raw Tomatoes / Tomato kaya 3-4
Toor Dal 1 cup
Dhania Powder 1 tsp
Jeera Powder 1/2 tsp
Red Chili Powder 1/4 tsp (or as needed)
Green Chili paste 1 tsp (or as needed)
Coriander Leaves finely chopped 2 Tbsp
Turmeric, Salt as needed
Lime Juice or Tamarind extract as needed
Seasoning (Oil/Ghee 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, cumin Seeds 1/2 tsp, Curry leaves few, Red chili 1 Asafotida 2 pinches)

Method Of Preparation -

Wash the toor dal and pressure cook the dal for about 10-12 minutes adding salt, turmeric, green chilies and about 3 cups of water.

After the pressure is released, heat a pan to prepare the seasoning.

After the mustard seeds pop, add the chopped green tomatoes and cook until they are soft and mushy.

Transfer the cooked dal into the simmering tomato mixture. Add in the tamarind extract, dhania powder, jeera powder and red chili powder. Mix well and let the dal simmer for a couple minutes.

Remove from heat and garnish with chopped coriander leaves before serving.


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Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Thursday, March 19, 2020
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Cholar Dal



BM #110 Week 3 Day 2 - 

 For today, I have this interesting Dal from Eastern India, specifically from West Bengal.

 The very unique ingredient in this dal is the use of chopped coconut pieces. The flavor and texture of this dal was unique and we loved it.

 Recipe Source here
Ingredients - 

 Chana Dal 1/2 cup
Salt, Turmeric  as needed
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/4 tsp or as needed
Ginger-Green Chili Paste 1 tsp or as needed
Coconut Pieces handful
Seasoning (Oil 1 Tbsp, Cumin Seeds 1/2 tsp, Bay leaf 1, Red Chili 1, Cloves 2, Cinnamon 1 inch piece, Cardamom 2, Asafotida 1/4 tsp)

Method Of Preparation -
Wash and soak chana dal for 20 minutes. Drain, wash and pressure cook for 3 whistles or for about 9 minutes in the Instapot.

 In a heated saucepan/wok, add oil and the rest of the seasoning ingredients. Saute for a few seconds and add the coconut pieces.

 Fry the coconut pieces until they turn golden brown. Reduce heat. Sprinkle, Turmeric, Coriander powder, Cumin Powder, Red Chili Powder and also the ginger-green chili paste. 

 If the pan seems to be getting burnt, sprinkle a few spoons of water and allow the spices to cook. After a minute or so, transfer the cooked chana dal into the simmering spice mixture.

 Sprinkle salt as needed and add water to adjust the consistency as preferred. Let the dal simmer for about 5 minutes. Remove from heat and serve with rice and papad.
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Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Wednesday, March 18, 2020
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Tomato Peanut Dal




BM #110 Week 3 Day 1 - 

 This week I shall showcase some of the favored Dal recipes which have become our family favorites over the years. These dals have not been traditionally made at home but I have adapted these based on what my family has come to love.

 This is one of the few Dal recipes where my family enjoys ginger and garlic. It has taken me so many years to accept the usage of garlic in dal. But majority wins everywhere, even at home :).

 Ingredients - 

 Toor Dal 3/4 cup
Tomatoes, chopped 3/4 - 1 cup
Peanuts 1/2 cup
Tamarind extract or Lemon Juice as needed (I skipped it)
Salt, Turmeric, Sugar as needed
Methi Powder or Kasuri Methi a pinch
Dhania Powder 3/4 tsp
Jeera Powder 1/2 tsp
Ginger + Garlic + Green Chili paste as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few, Red Chili 1)

Method Of Preparation -
Wash toor dal and peanuts. Drain and pressure cook it with about 3 cups of water and a pinch of turmeric.

 In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add the ginger-garlic-green chili paste and tomatoes.

 Pour about 1/2 a cup of water and allow the tomatoes to cook.

 After they are cooked well and mushy, sprinkle turmeric, dhania powder, jeera powder, methi powder and salt.

 Let the mixture simmer for a couple minutes.

 Transfer the cooked dal+peanut mixture from the pressure cooker to the simmering tomato mixture.

 Mix well and let it simmer for a couple of minutes.

 Remove and garnish with chopped coriander leaves.

 Serve hot with steamed rice.


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Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Tuesday, March 17, 2020
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Irani Samosas - A-Z Andhra Dishes



BM #110 Week 2 Day 3 - 

 For the Letter I, I planned for these Irani Samosas a while back and have made these a few times since the first time.

 The filling in these samosas is so unique and many of my friends were not aware of these samosas. I am convinced that they are special to my hometown of Hyderabad, India.

 We were just reliving our growing up days sipping tea and munching these samosas. During our previous sumer's India visit, my kids got a taste of these samosas and needless to say they got hooked on to these since then.

 Try making these with store bought vegan samosa sheets to reduce the cooking time by half :).

 Recipe Source here
Ingredients - 
For the Samosas - 
Flour paste (2 Tbsp of All purpose flour blended in about 3 Tbsp of water)
Oil for deep frying
For the Wrapper - 
Whole Wheat Flour 1 cup + more for dusting
All Purpose Flour 1 cup
Salt as needed
Oil 1 Tbsp
Water as needed
For the Filling - 
Onions Thinly sliced  1 cup
Thin Poha (Flattened rice  - thin variety) 1 cup
Red Chili Powder 1/4 tsp (or more as needed)
Cumin Powder 1 tsp
Chaat Masala 1 tsp
Green Chili finely chopped 1/2 tsp (or more as needed)
Coriander leaves finely chopped 2 Tbsp
Salt as needed

Method Of Preparation -
To make the Wrapper - 
In a mixing bowl, whisk the wheat flour and all purpose flour with salt and oil. Add water to knead into a soft dough. Cover and set aside for at least 15-20 minutes.

 Pinch about 15-16 portions of the dough and keep them covered while working on each portion.

 Generously dust the rolling surface and roll out the dough into a thin roti (like a Rumali roti). I made them about 8-10 inches in diameter approximately.

 Heat a griddle, and just warm the rolled out roti on both sides. Make sure they are not cooked or change color and get brown spots. [I made that mistake on a few rotis and they tend to become crisp making the next step very difficult].

 Keep the warmed rotis covered until needed. Continue rolling out the rotis until all of them are done.

 Slice the rotis into 2 inch X 8 inch rectangles. [Don't throw the edges - just fry them in the oil for some crunchies :)] Keep them covered in a moist paper towel not allowing them to totally dry out.

 To make the Filling - 
Combine all the ingredients listed under the 'For the filling' and mix them well. Add salt in the end. And mix well.

 To make the Samosas - 
Apply the flour paste on one side of the wrapper and fold into a cone, stuff a tablespoon of filling and using the flour paste, close the edges and seal it tight. 

 Continue making these samosas until all the wrappers are used. Keep them covered.

 Heat oil in a frying pan and keep the heat to medium to low.

 Gently slide the prepared samosa into the oil and fry on both sides until golden brown.

 Remove using a slotted spoon onto paper towels to drain excess oil.

 Serve them hot as is or with any sauce.
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Preparation Time 1 hr 45 minutes
Makes 30-32

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Posted by Harini R on Thursday, March 12, 2020
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Horsegram Rasam (Ver 2) ~ Ulavacharu - A-Z Andhra Dishes



BM #110 Week 2 Day 2 - 

 Today's recipe has become a recent favorite at home since my friend's mom gave us some of the Horsegram Rasam Powder. But once the powder ran out, I got lazy to make it and so we are back to the the regular Tomato Rasam. My family and friends love both the versions of Rasam.

 This one is especially useful if anyone in your family has been diagnosed with kidney stones. My MIL vouches for this fact as she has tried and tested the use of horsegram in taking care of the kidney stones over a few decades.

 The above picture features Horsegram Rasam, Beetroot Sabji, Plain Dal, Doodhi-Tomato Pachadi, Rice, Buttermilk and Ariselu(Adhirasam) 

 Recipe Source Friend's mom
Ingredients - 

 Tomato Cubed 1 cupSalt and Turmeric as needed
Sugar/Jaggery 2 tsp (or as per taste)
Horsegram Rasam Powder 2 tsp
Tamarind juice 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves for garnish
Seasoning (Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Curry leaves a few, Hing 1/8 tsp)

Method Of Preparation -
Boil Tomatoes in about a cup of water and set aside. There are two ways of proceeding next.
1. De-skin the tomatoes and grind the tomatoes. 2. Grind the tomatoes and leaving some as is.

In a heated saucepan, add ghee and the rest of the ingredients. After the cumin seeds pop, add the tomato paste. [Another method would be to saute the tomatoes in the seasoning until they are mushy and proceed as below.]

Add about 4 cups of water and turmeric, salt, horsegram rasam powder, sugar/jaggery, tamarind juice and bring the rasam to a boil.

Reduce the flame and let the flavors blend in for about 3-4 min and garnish with coriander leaves. Cover with a lid until ready to serve.

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Preparation Time 20 minutes
Makes 4-5 cups

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Posted by Harini R on Wednesday, March 11, 2020
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