Healthy Bhel By Sujatha Gopal

1 Cup puffed rice

1 cup shredded carrot

1 cup chopped onion

1 cup cooked channa dhal

1 cup cup Sprouted Moong dhal

1 Cup chopped Cabbage

1 Cup chopped fresh mint leaves

1 cup fine grated cauliflower

1 Cup Cilantro

Mint Chutney and Sweet Chutney

Plain Egg less Cake


2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 (14 ounce) can sweetened condensed milk

1 cup orange juice

2 teaspoons vanilla extract

1 cup melted butter


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Sift together the flour, baking powder and baking soda into a large bowl. In a large bowl, mix together the flour, baking powder, baking soda. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan.

Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Almond Burfi


Almonds - 1 cup (soaked & peeled)

Milk -1 cup

Sugar - 1 1/3 cups or( Jaggery 1 cup + Sugar 1/3 cup)

Ghee -1/2 cup


Soak the almonds for about 5 to 6 hours and peel the skin of and grind it coarsely in a blender with the milk and put it in a nonstick container in which you are going to prepare the burfi

Add the sugar/Jaggery and cook on medium heat.

Keep adding the ghee little by little

When the mixture begins to leave the sides pour it into a greased tray ( approximate 20 to 25 mins)

Cut it when it is still warm but firm enough.

Oatmeal Cookies


2 sticks butter, soft

2 cups light brown sugar, packed

3 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 tsp. vanilla

2 cups quick cooking oats

1 cup raisins, rolled in flour

2 1/2 cups flour

1 cup sugar

2 tbsp. water

2 tbsp. vinegar

1 cup chopped pecans (optional)


Preheat oven to 350°F.

Combine sugars and butter. Add vanilla, water, and vinegar; mix well.

In a separate bowl, combine flour, baking powder and soda, followed by salt. Combine the two mixtures together. Add raisins, which have been lightly rolled in flour, and oats; mix together well. Add pecans if desired.

Roll dough in small balls with about 6-9 cookies per ingreased cookie sheet.

Bake for 10-12 minutes. Cookies won't look ready at 10 minutes but take out and let sit for 5 minutes in order to be chewy.

Eggless Banana Bread


3 ripe bananas

1/4 c. vegetable oil

1 teaspoon vanilla

1 c. brown sugar

2 c. flour( 1cup Whole wheat flour + 1 cup Allpurpose flour)

1 teaspoon salt

1 teaspoon baking soda

1 c. chopped walnuts or pecans


Mash bananas (overripe make the best bread). Add oil, vanilla and sugar. Mix well. Sift flour, salt and soda together and add to banana mixture with walnuts if using. Mix until flour is blended in but do not overmix.

Put into loaf pan/ Muffin pan/ cake pan and bake at 350 degrees F. for 15-60 minutes or until toothpick comes out clean. Cool 10 minutes in pan, then remove to rack to cool completely before cutting. 

 DATE BARS/BALLS by Rekha Patel

12oz Boxed chopped Dates (usually they come in 8oz so use 11/2 box ) or Pitted dates - 2 cups(48-51 counts), chopped well in the food processor

1 stick butter
3/4 cup brown sugar
3 cups Rice Krispies
1 cup coconut flakes 
1 tsp vanilla
3/4 cup finely chopped walnuts
Finely shredded coconut from Indian grocery store (to either sprinkle on top of the bars or if making balls to roll them in it.)


Put chopped dates+butter+brown sugar in a pan and stir for 8-10 mins on med heat.(halwa consistency)
Remove from heat.
Add chopped nuts+vanilla and keep mixing.
Add rice krispies + 1 cup coconut and stir.
Place in a wax lined or well greased pan . Pat to flatten it.
Sprinkle with the finely shredded coconut on top.
If you want to make it balls then let it cool slightly then roll into balls and roll in the finaly shredded coconut.
Let cool for 10 mins then cut into bars.

Mohan Thal Recipe  By Ishwari Chennam
  Makesabout 15 pieces 



  • 1 cup Gram Flour / Besan
  • 1 cup Sugar
  • 1/2 cup Ghee
  • 2 - 3 tbsp Milk
  • 1/2 tsp Cardamom Powder
  • Almonds and Pistachios for Garnish
  • More than 1/2 cup Water
  • Method:
    • Take the gram flour in a mixing bowl. Add 2 tablespoons of ghee to it and mix until well combined.
    • Then add the milk to the flour mixture and knead it well to a make dough.
    • Cover and set aside for 15 - 20 minutes.
    • In a pan, add the sugar and water and let the sugar dissolves completely.
    • Let the syrup boil for 1 - 3 minutes. It should come to two string consistency.Turn off the flame and keep it aside
    • To roast the besan dough, heat the remaining ghee in a heavy bottomed pan.
    • Add the besan dough to the ghee and roast the continuously on a medium flame for 7 - 8 minutes or till the raw smell goes off.
    • Cover and set aside for 15 - 20 minutes
    • Then add the prepared sugar syrup and cardamom powder and mix well. Keep stirring until it becomes very thick and leaves the sides of the pan.
    • Pour the mixture on a greased plate. Sprinkle the roasted nuts on top and press gently.
    • Let it cool completely to set and cut into pieces.
    • Store in an airtight container.
    Raisin Date ball By Ishwari Chennam


Makes about 15 balls


  • 1/2 cup raisin
  • 1/2 cups dates
  • 1 cup of chopped almonds 
  • 1/2 cup chopped walnuts
  • 1 tb spoon ghee or  butter



 In food processor  put all dates and resins pulse it for 1 or 2 mins in that add ghee in it will come in as ball .Take out this ball add chopped nut and kneed it  as you are mixing dough .Now make small balls with the dough.


                                                                 Basic Eggless Cake (Using Curd) / Fruit cake

Preparation: 10 minutes, Baking: 35 minutes


1 1/2 cups all-purpose flour ( Use half white flour and half whole flour)
1 cup curd/yogurt (room temperature)
3/4 cup brown sugar
1/2 tsp baking soda
1 1/4 tsps baking powder
1/2 cup refined oil or ghee
Spice or added flavor of your choice (cinnamon and nutmeg)
Optional- 1 1/2 cup nuts ( Walnut, pecan, almond, raisin & figs, Tutti frutti (optional))


1 Preheat oven to 395 degrees for 10 mts. Grease and flour an 8″-9″ inch baking pan.
2 Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3-5 mts. You will find that bubbles appear.
3 Add  oil/ghee and flavoring and combine well. Now, slowly add little flour at a time using a large whisk and blend with the wet ingredients. Add nuts and mix well
4 Bake in preheated oven at 395 degree for 10 mts, reduce temperature to 350 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.
5 Cool the cake for 20-30 mts and then overturn onto a plate.