Wednesday, December 13, 2017

Eggless Wholewheat Chocolate Cake Recipe

eggless wholewheat chocolate cake
Eggless wholewheat chocolate cake recipe with step by step photos.Chocolate cake is a favorite to most of us and I would never no to a piece of chocolate cake as it is always tempting.But we restrict ourselves to eat less as it is usually made out of flour(maida) and butter,though sometimes I go overboard and eat more and feel guilty later.Also when I prepare any bake for my son I like to do it with wheat flour rather than the regular white flour.This recipe of wholewheat chocolate cake comes to rescue under such circumstances.I have tried this cake a couple of times and it came out well.The only change I usually do in this recipe is to use cold milk instead of cold water as the cake tastes bit rich with the usage of milk rather than the water in the recipe.The cake is also very moist because of the usage of COLD water in the recipe.I have mentioned few variations in the notes in case if you want to try the recipe.
eggless wholewheat chocolate cake
eggless wholewheat chocolate cake
Check out other eggless cakes recipes in my blog here:
eggless wholewheat chocolate cake
Here is how to make eggless wholewheat chocolate cake recipe with step by step photos:

Eggless Wholewheat Chocolate Cake:

Yields: 1 loaf or 7" round tin | Source: Vegrecipesofindia
Prep time: 10 mins | Cooking time: 35 mins | Total time: 45 mins
Cuisine: World | Category: Desserts/Snack

dry ingredients:
1 cup(120 gms) Whole wheat flour(1 cup=250ml)
3 tbsp Cocoa powder
1/2 tsp Baking Soda
a pinch of Salt

for wet ingredients:
3/4 cup(150 gms) Sugar
1 cup(250 ml) Cold Water
1/4 cup Oil
1 tbsp Lemon juice/Vinegar
1/2 tsp Vanilla essence


  • Grease a loaf tin or 7" round tin with oil and line with parchment paper.
  • Preheat the oven at 180 deg C/350 deg F for 10 mins.
  • Sieve wholewheat flour with cocoa powder,baking soda and salt a couple of times and keep it ready.
  • In a bowl take sugar and add cold water and mix it until the sugar melts.Add oil and lemon juice and mix it nicely until you get uniform mixture.
  • Add vanilla essence and mix it again.
  • Now add the sieved flour-cocoa mixture to the wet ingredients and mix it nicely until you get a homogeneous mixture with out any lumps.The batter will be slightly on the thinner side.
  • Pour it in the prepared pan and tap it to remove the air bubbles and bake it in the preheated oven at 180deg C for 35-40 mins until the cake is done.To check the doneness of the cake you need to inset a toothpick in the center ,if it comes clean which indicates that it is done.
  • Remove the tin and let it cool for 8-10mins on the counter and gently loosen the edges with a knife and gently invert on the wire rack and let it cool completely.
Cut into slices and serve as a snack or decorate with chocolate ganache or cocoa frosting and serve as a dessert.

  1. To make ganache: heat 1 cup cream over medium flame until it is hot(you do not need it bubbling, just hot enough to melt the chocolate) and pour over 2 cups chocolate chips and whisk it nicely until you get an uniform smooth ganache mixture and let it become slightly warm.Pour this ganache over the cake and decorate it with sprinkles or cocoa powder for a simple celebration cake.
  2. Use good quality cocoa powder and good quality chocolate for a richer taste.
  3. You can even frost the cake with cocoa frosting or chocolate icing.
  4. I have used 1 cup cold milk instead of 1 cup cold water and still it worked well and liked the taste of cake made with milk than the water.You can even use half and half of cold milk and cold water.Make sure you use cold water/milk not the room temperature water/milk.
  5. You can make the cake with regular flour or half and half too.
  6. You can replace oil with the melted butter(at room temperature)in the recipe but it needs to be beaten nicely as it is difficult to incorporate butter to the cold water.
eggless wholewheat chocolate cake

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Wednesday, December 6, 2017

Kala Masoor Pulao | Whole Masoor Pulav Recipe

kala masoor pulao
Kala masoor pulao recipe with step by step photos.Pulao varieties appear in my menu mostly over the weekends as I would like to spend less time in the kitchen and these pulao varieties are quite easy to prepare.Apart from the various vegetable pulav I like to prepare this kala masoor pulav as this recipe uses both vegetables and lentils in the same recipe and yet it is not mushy like khichdi.I prefer the version without vegetables if I have to prepare it for guests as the lentils add nutty texture to the pulao.This pulav is prepared like any other pulao just that the addition of lentils add a texture and nice taste to the pulao.You can pair it with a simple onion raita or boondi raita or any spicy vegetable gravy and papad,it tastes delicious.
kala masoor pulao
Check out other pulao recipes in my blog:
kala masoor pulao

Here is how to make kala masoor pulao recipe with step by step photos:
Kala Masoor Pulao Recipe:
Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Indian | Category: Main course

1 cup Basmati Rice
1/2 cup Whole Red lentils(Black Masoor)
1/4 cup Carrot,chopped
1/4 cup Peas
1/3 cup thick curd,beaten
1 large Onion,chopped
2-3 Green chilies,slit
1/3 tsp Garam masala or Biryani Pulav masala
2-3 Bay leaves
1" Cinnamon stick
3-4 Cloves
2-3 Green Cardamom
1/2 tsp Shahjeera
2 tbsp Oil/Ghee
Salt,to taste

  • Soak whole red lentils in water for 2-3 hrs and wash the lentils and keep aside.Wash the basmati rice and soak it for 10 mins.
  • In a pressure cooker heat ghee and crackle shahijeera and add bay leaves,cloves,cinnamon stick and cardamom and fry for half a minute.
  • Add chopped onions,slit green chilies and ginger-garlic paste and fry until the onions wilt.
  • Now add chopped carrot and peas and fry for a minute and then add soaked and drained whole red lentils and fry for a minute and add garam masala and salt and mix nicely.
  • Add soaked and drained rice and mix it gently and add beaten curd and mix it nicely and cook until the water content from the curd evaporates.
  • Add 2.5 cups of water and let it come to a boil and close the pressure cooker and cook it for one whistle and simmer it for 7-8 mins.
  • Once the pressure is dropped leave it untouched for 5-10 mins and then gently fluff up the rice with a fork.
Serve it hot with Onion raitha or Boondi raita or Vegetable raita or any vegetable gravy.

  1. The addition of vegetables is entirely optional and I like it more without the addition of vegetables as the lentils add a nutty texture to the pulav.
  2. You can increase the spice level according to your wish and if you want it more masaledar add more 
  3. garam masala in the recipe.
  4. I recommend you to do this pulav in the cooker as the lentils get cooked properly.However you can cook in a thick kadai but make sure you add little extra water so that the lentils get cooked and cook it over low flame.
kala masoor pulao

Wednesday, November 22, 2017

Appam Recipe without Yeast | Kerala Appam Recipe

appam without yeast
Appam Recipe without yeast with step by step photos.Appam with vegetable stew is a classic combo for breakfast from the state of Kerala.My mom has been making this Appam(without yeast) from our childhood but she had always paired it with Onion chutney.Her recipe is bit different from the traditional appam recipe which includes yeast, she makes a kanji(porridge) out of the rice batter and mix it with more ground rice batter and is fermented for long,they yield soft at the center and crispy and lacy at the ends kind of appams. But we used to call this dosa as Aapan dosa instead of appam and I am not sure why it was called so.Typical Kerala style appam has coconut and yeast in the recipe but if you do not like to use yeast in the appam recipe you can follow this recipe which yields similar results.
appam without yeast
Appams can be served with coconut milk and sugar or sweetened coconut milk or flavorful vegetable stew or a simple coconut chutney.Appams are usually fluffy and can absorb the flavors very nicely and hence I always love to eat them with vegetable stew.
Appam Recipe without yeast:

Yields 12-15 appams | Author: Prathibha
Prep time: 30 mins | Cooking time: 15 mins | Total time: 45 mins + fermentation time
Cuisine: Kerala | Category: Breakfast

3 cups Raw Rice,soaked in water for 5-6 hrs
1 cup Raw Rice, soaked in water for 5-6 hrs
1/2 cup thin yogurt
1 tbsp Sugar
Salt,to taste
1/8 tsp Cooking soda,optional

  • Soak 3 cups of rice and 1 cup of rice separately for 5-6 hrs.
  • Wash and grind 1 cup of rice with enough water to get a coarse rawa consistency like batter.Grind the remaining 3 cups of rice with enough water to a smooth batter and keep it aside.
  • In a big pot add 4 cups of water,salt and sugar and let it come to a boil and then add the coarsely ground batter to it and keep stirring continuously till it thickens and become a kanji(porridge) and let it cool completely.
  • Once the cooked batter is completely cooled mix in the yogurt and ground rice batter(made out of 3 cups rice) and mix it nicely with out any lumps and let it ferment for 15-16 hours.
  • The batter should be little loose than the regular dosa batter,so adjust the consistency accordingly. Add cooking soda(if using ,see notes) to a tbsp of water and mix it in the batter nicely.
  • Heat the non stick appam chetti/kadai and pour a big ladle of batter in the center and swirl it in a circular motion so that it forms an aapam which is thin around the corner and thick in the center.
  • Pour the oil around the edges and close it with a lid and let it cook until the edges turn crispy and is soft and fluffy in the center.Loosen the corners gently with the help of spatula and slide the appam into a plate and repeat to make more appams.
Serve it with sweetened coconut milk or Vegetable Stew or any spicy curry.

  1. The addition of soda is optional,if the batter is fermented nicely you do not need to add soda to appam.Try making one appam without soda and if it is not fluffy you can add soda to the batter and make which definitely gives soft and fluffy appams.
  2. My mom never added grated fresh coconut while grinding for appam dosa,but you can add 1/3-1/2 cup of grated coconut while grinding the rice(3 cups rice) batter.
  3. The most important step in the recipe is making the kanji and mixing in the batter and hence follow the instructions carefully.
  4. You can make the dosa like regular dosas or thick dosa like poha dosa with the same batter.

Monday, November 13, 2017

Vegetable Stew Recipe | Kerala Veg Stew for Appam

vegetable stew
Kerala style Vegetable stew recipe with step by step photos. Appam with Vegetable stew is a famous Kerala breakfast combo variety which is loved by all.Appams are different from the regular dosa as these are lacy thin at the corners and fluffy in the center and are made in a Appam Chatti(kadai) instead of the tawa and hence the appams turn in the shape of kadai.Appam is served with a white coconut milk based curry with vegetables in it.The stew has mild spice levels and also has slight sweetness from the coconut milk but it is very flavorful and tastes delicious with the fluffy appams.The appams are so porous that they absorb the flavor from the stew beautifully and makes it taste more delicious.
Stew is made up of various vegetables and is cooked in a coconut milk with minimal spices but the process to prepare the stew is quite important otherwise you will not get the stew in white color. Freshly pressed coconut milk is the best choice for the stew but if you are lazy like me you can even use tinned coconut milk.I have used coconut oil in the recipe for the authentic kerala taste but if you do not like you can even use the regular oil in the recipe. Try this delicious kerala delicacy-stew with appam if you have not tried it before.
kerala veg stew
Check out other breakfast combos here in my blog:
Here is how to make kerala style vegetable stew with step by step photos:
Vegetable Stew Recipe:
Serves 2 | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Kerala | Category: Side dish

1 small Carrot,peeled and cut into 1" long thin sticks
1 small Potato,peeled and cut into 1" long thin sticks
10-12 french Beans,trimmed and cut into 1" pieces
1/4 cup Green peas
1 small Onion,thinly sliced
2-3 Garlic cloves, cut into long strips
1/2" Ginger,peeled and cut into thin strips
2-3 Green chilies,slit
1 pack(200ml) Coconut milk or 1 Coconut,grated
8-10 Curry leaves
Salt,to taste

to temper:
1.5 tbsp Coconut oil
4-5 Cloves
1" Cinnamon
4 green Cardamoms
8-10 Black peppercorns

  • If you are using freshly grated coconut to extract coconut milk add 1/2 cup warm water to the grated coconut and grind it nicely and strain it to get the thick coconut milk and add 3/4-1 cup warm water to the coconut residue and grind again to get a thin consistency coconut milk.If you are using ready coconut milk empty the contents of the carton to a bowl and add a cup of water to the empty carton and shake it nicely to get thin coconut milk.
  • In a kadai/pan heat coconut oil and add cloves,cinnamon,peppercorns and green cardamoms and fry for 10-15 seconds.I forgot to add the peppercorns in the tempering and hence did separately and added later to the curry.
  • Add cut ginger,garlic and slit green chilies and fry until the green chilies slightly wilt.Add 5-6 curry leaves and fry for few seconds.
  • Add thinly sliced onions and fry until they become translucent,do not let them turn brown.
  • Now add all the vegetables(you can add them raw or steamed) and add salt and thin coconut milk and cook until the vegetables are done.
  • Now reduce the flame(or remove the pan from the flame) and add thick coconut milk and 3-4 curry leaves and boil it on low-medium flame.
  • Adjust the consistency of gravy and seasoning by adding enough water and salt.The consistency should neither be thin or thick.
Serve it with Appam/Dosa.

  1. You can even add cauliflower along with the other vegetables.
  2. Do not brown the onions,spices and vegetables otherwise it will change the color of the stew.
  3. Freshly pressed coconut milk tastes best for the recipe but one can use ready one if pressed for time.
  4. Coconut oil adds a nice flavor to the stew but if you do not like it you can use regular oil and make it.

Monday, November 6, 2017

Gongura Pickle Recipe | Andhra Niluva Gongura Pacchadi

gongura pickle
Gongura pickle recipe with step by step photos.Gongura pickle does not need any introduction as it is one of the most popular pickles from the state of Andhra and any Andhra meal is incomplete without gongura pickle being served in it.Gongura pickle is sour and spicy and is made out of red sorrel leaves,it can be stored for a couple of months if made carefully. I also have posted a version of Gongura Pacchadi with Green Chilies and Gongura Pacchadi recipe using Red chllies which have less shelf life and should be consumed in a day or two.Gongura pickle is usually mixed with hot steamed rice,ghee and is eaten with raw onions on the side, the onions elevate the taste of the gongura pickle and hence do not miss to serve it with onions.
gongura pickle
I do not miss to get these wonderful greens when ever I go to little India and in fact it has become a norm to keep a bottle of Gongura pickle or Pulihora Gongura pickle handy in my refrigerator these days.It is much better to eat the homemade pickles rather than the preservative loaded ready made pickles.I also prepare another version of gongura pickle - Pulihora Gongura pickle which is prepared in a different way with the addition of tamarind and few other spices and even this Pulihora Gongura pickle can be stored for a couple of months.Both the pickles taste absolutely delicious in its own way, try these pickles at home and enjoy the delicious home made andhra famous gongura pickle.
Apart from the pickles we make various other pacchadi,dal,curry and rice varieties with these greens and these greens give a peculiar taste and sourness to the recipe which makes it even more tastier.Check out all Gongura recipes in my blog here:
niluva gongura pacchadi
Here is how to make gongura pickle recipe with step by step photos.
Gongura Pickle | Niluva Gongura Pacchadi Recipe:
Shelf life:1 month | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Andhra | Category: Pickles/Accompaniments

1 big bunch or 8-10 cups tightly packed Gongura(Red sorrel) leaves
1 tbsp Mustard seeds
1.5 tsp Fenugreek seeds
6-8 Red chilies
Salt to taste
1.5 tbsp Sesame oil

to temper:
4 tbsp Sesame oil
1 tsp Mustard seeds
5-6 Red chilies,whole or broken
15-16 Garlic cloves,peeled roughly
1/4 tsp Asafoetida

  • Dry roast mustard seeds,fenugreek seeds and red chilies until they are nicely roasted.Cool them and grind them along with salt to a fine powder.
  • Remove the gongura leaves from the stems and wash them thoroughly and drain the water thoroughly. Spread a big kitchen towel and spread the leaves on the towel and let them dry in shade for 3-4 hours.They do not need to get wilt just that the water has to be completely absorbed by the towel.
  • In another pan heat oil and add gongura leaves(dried for a while) and saute them until they become soft and pulpy.Do not add water to the leaves at any point of time.Continue frying for 7-8 mins until the water evaporates from the leaves mixture.
  • Cool the gongura leaves and grind it to a paste along with the ground spice powder.
  • In the same/another pan heat 4 tbsp of sesame oil and crackle mustard seeds and then add garlic cloves and red chilies and fry them until they turn slight brown in color and add asafoetida and then add the ground gongura mixture and fry it nicely for 8-10 mins until the mixture starts leaving the oil along the edges.Sometimes the oil gets seeped inside the pickle but it will start leaving after a couple of hours when stored in the bottle,so do not worry.
  • Cool it thoroughly and store it in an air tight glass bottle in the refrigerator.It stays good for a month or two in refrigerator when handled carefully.
Serve it with hot steamed rice with ghee and raw onions on the side.

  1. You can add 1.5 tbsp of Coriander seeds while roasting the mustard and fenugreek seeds.The addition of coriander seeds is optional.I add sometimes and skip it sometimes and however the taste does not alter much.
  2. If you are using tella gongurs(not the typical red gongura leaves) you need to add a small gooseberry sized tamarind while frying the gongura leaves for the sourness.
  3. The amount of red chilies can be altered according to your spice level.
  4. Do not skip garlic in the recipe as it adds a nice taste and also always serve the gongura pickle with raw onions on the side.
  5. Sesame oil is recommended for the recipe, if you do not have you can use regular oil.
  6. Always use a clean and dry spoon when you take out the pickle and close the lid tightly and store it in refrigerator for increased shelf life.
  7. You can take the required portion of the pickle and mix in the chopped onions and serve it with hot steamed rice and ghee.
gongura pickle

Tuesday, October 24, 2017

Tomato Sevai | Tomato Idiyappam Recipe | Thakkali Sevai

tomato sevai
Tomato Sevai recipe with step by step photos.Tomato idiyappam or Tomato Shavige is an additional idiyappam(or sevai) variety which is apart from the usual varieties like lemon sevai,tamarind sevai and coconut sevai recipes.Freshly pressed Shavige which we call as Otthu shavige is one of my most favorite breakfast varieties and we usually make a sweet kheer made out of khus khus and jaggery and also a spicy variety usually lemon shavige, this is considered one of our traditional breakfast and is prepared on special occasions.However it is tedious to prepare fresh shavige at home and also we are getting the freshly made shavige easily in the markets.I find the preparation process of tamil version-Idiyappam is lot easier compared to shavige and also the usage of instant rice noodles available in the market is making our lives lot easier.I use Anil brand instant rice vermicelli and I am quite happy with it.
tomato sevai
Tomato shavige is prepared in a similar way we make tomato rice and one can customize it easily according to each personal preference.We usually add a handful of green peas and few cashewnuts in lemon sevai and tomato sevai where as we add groundnuts in tamarind sevai as they complement well in their respective dishes.You can even add grated carrot in the tomato sevai which balances the tartness from the tomatoes.
thakkali sevai
Check out other sevai recipes in my blog:
tomato idiyappam
Here is how to make tomato sevai recipe with step by step photos.
Tomato Sevai | Thakkali Sevai Recipe:
serves 2
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Breakfast

3 cups cooked Sevai(instant sevai) or freshly prepared Idiyappam/shavige
1 big Onion,finely chopped
2 large Tomatoes,finely chopped
2 tsp chopped Coriander leaves
1/4 cup frozen Peas
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
2 Green chilies,slit
Salt, to taste

to temper:
2 tbsp Oil(sesame or any other oil)
1/2 tsp Mustard seeds
2 tbsp chopped Cashewnuts
1 tbsp Chana dal
1/2 tbsp Urad dal
a sprig of Curry leaves

  • If you are using instant rice vermicelli,prepare the rice vermicelli as per the instructions given on the pack.Cool it completely.
  • Blanch the green peas in hot water for few mins and drain them.
  • Heat oil in a big kadai and crackle mustard seeds.
  • Add chana dal,urad dal,cashew nuts and fry until they turn slight golden in color.
  • Add green peas and green chilies and fry for 3-4 minutes until the green chilies wilt and green peas gets fried nicely.
  • Add finely chopped onions and curry leaves and fry until they become translucent.

  • Now add chopped tomato,salt and turmeric powder and cook for 4-5 mins until the mixture becomes pulpy.
  • Add red chili powder and fry nicely until the mixture leaves the oil at the edges,switch off the flame.Leave it for 5 mins.
  • Add prepared rice vermicelli to the tempering mixture and chopped coriander and mix it nicely until everything is incorporated well.Taste it and adjust the seasoning according to your wish.
Serve it warm with coconut chutney,potato chips or sliced cucumber.

  1. Cashew nuts add better taste to it,so do not skip it.
  2. Instead of green peas you can even add 3-4 tbsp grated carrot while frying the onions,this balancess the tangyness of the tomatoes.
  3. You can use sambar powder in the recipe instead of red chili powder.
  4. If you are using instant rice vermicelli,boil a big pot of water with a tsp of oil and salt and then add instant rice vermicelli noodles and cook it for 8-10 mins approximately(see your pack for clear instructions) and strain it and give it a cold water bath and drain off the excess water.Spread it on a wide plate until it becomes cold and follow the recipe.
tomato sevai

Friday, October 13, 2017

Mathri Recipe | How to make Mathri | Diwali Snacks

Mathri recipe with step by step photos.Mathri is a crispy cracker which is one of the most common snacks in North India.Mathris are thick,crisp,flaky and yet soft to bite kind of crackers which pairs perfectly with tea or coffee.It is usually served with spicy pickles/achar as the mathris are usually not spicy.
Mathris are simple to make but if you do not prepare it carefully you will end up with a soft mathri.The consistency of the dough and the frying process are the key things to follow while making mathri.I have highlighted few pointers in the recipe to get perfect mathri.Always fry the mathri on low-medium flame until they turn light golden brown, though it takes time you need to follow these steps else you will end up having soft mathri.
As Diwali is nearing by try out this simple mathri recipe for your friends and family members.If you are scared to prepare any murukku/sev recipe then this mathri recipe is perfect as it is very simple and similar to puri preparation process.
Check out other Diwali savouries in my blog here:
Mathri Recipe:
yields 15 crackers
Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins
Cuisine: North Indian | Category: Snacks

1 cup All purpose flour
2 tbsp Sooji
2 tbsp Oil
1/2 tsp Carom seeds(ajwain) or cumin seeds
1/2 tsp Black pepper,coarsely ground
Salt,to taste
1/3 cup warm Water,as needed
Oil,to deep fry


  • In a bowl mix flour,sooji,carom seeds,crushed black pepper,oil and salt and mix nicely.
  • Add warm water to it and mix it to a tight dough and keep it aside covered for 15-20 mins.
  • Pinch small gooseberry sized balls out of it and flatten them with a rolling pin to a 2 inch circular disc of 1/2 cm thickness.Prick them with a fork to avoid them puffing up in the oil.
  • Heat oil in a thick kadai for deep frying.
  • Once the oil is hot check the heat by adding a small ball in it,if it comes up immediately then the oil is hot enough.Add few 5-6 mathris and deep fry them on low-medium flame until they turn crisp and light golden brown on both the sides.Always make sure that the mathris are covered with enough oil.
  • Remove with a slotted spoon and drain in the colander or kitchen napkin.
  • Once it is cooled completely store them in an air tight container.
Serve them with a spicy pickle for a tea time snack.

  1. You can add cumin seeds instead of carom seeds in the recipe,it gives a different flavor.
  2. Use warm water and knead it into a tight dough.
  3. Always fry them on low-medium flame until they turn light golden brown else if you fry them in hot oil they will be soft inside.
  4. They can be stored until 3-4 weeks if stored in an airtight container.

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