Chocolate Wooden Log Pudding


20-25 Marie gold biscuit

For the solution:

1.5 tbsp coffee powder
2 tbsp warm water
0.5 tbsp powdered sugar
1 tbsp all purpose flour

For icing:

1/2 cup cocoa powder
1/4th cup powdered sugar
3/4th cup butter
2 tbsp milk
2-3 drops vanilla essence


1. In a mixing bowl take coffee powder, powdered sugar and all purpose flour. Next add to it warm water. Mix the solution well. Keep aside. 
2. In another mixing bowl take cocoa powder, powdered sugar, melted butter, vanilla essence and milk. You will a smooth flowing batter. Keep the batter aside.
3. Take one biscuit and dip it in the coffee solution for 2 secs. Then, place the biscuit in a plate. 
4. Spread the cocoa batter evenly over the biscuit.
5. Take the second biscuit and repeat the same process till you have a long stack with chocolate icing in between.
6. Once your stack is ready, smear the chocolate icing all over the stack. 
7. Place this stack in a plastic cover. Roll it up. Cover the stack and keep it in the refrigerator for 7-8 hours or overnight.
8. Next day, take out the pudding from the refrigerator. Let it stand for 2 mins. Then with the help of a knife, cut the wooden log diagonally. Refrigerate them quickly if you're not eating or else the pudding starts melting. 

Kadhi Chilla


1 cup semolina
1/2 cup leftover kadhi
1/4th cup chopped onions
1/4th cup chopped capsicum
3 tbsp water
Salt to taste


1. Take semolina in a bowl.
2. Add leftover kadhi to it. Mix it well. The batter should be as that of any other chilla.
3. If you feel the batter needs more moisture, then add some water to it.
4. Keep the batter aside for 15 mins.
5. Next add chopped onions, capsicum and salt to the batter. You need to add less salt as the kadhi also contains salt in it.
6. Heat a non-stick pan. To it, add a small portion of the batter and spread it evenly.
7. When the chilla is cooked from one side, turnover and cook from the other side.
8. When both the sides are cooked, you can serve them with tomato ketchup, tamarind chutney or coriander chutney.


Orange Cake


1 cup Wheat Flour(or All purpose Flour)
1 tbsp cornflour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup sugar(depends upon taste)
A pinch of salt
1/4th cup oil
1 cup orange juice
1 tbsp orange zest


1. Sieve wheat flour, cornflour, salt, baking soda and baking powder. Keep it aside.
2. In a mixing bowl take oil and sugar and mix them well. You can also use powdered sugar if you wish to.
3. Next, add to it orange juice. You can take fresh orange juice or canned orange juice. Mix them well till the sugar dissolves.
4. Then add all the sieved items together to this mixture and mix it very well. There should not be any lumps.
5. Next add orange zest to it and mix it well.
6. Meanwhile preheat the oven at 180°C.
7. Take a greased pan. Pour in the batter and evenly spread it well.
8. Bake the cake for 30-35 mins at 180°C.
9. Your orange cake is ready.

Falafel with Hummus


For Falafel:

1 cup Chickpeas
1/2 Onion chopped
2 Garlic Cloves
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Black Pepper Powder
A few Corainder Leaves
Salt to taste
1/2 tsp Lemon Juice
1 tbsp of Water
2 tbsp all purpose Flour or Cornflour
1/4th tsp Baking Soda
Oil for Frying

For Hummus:

0.5 cup Chickpeas
2 tbsp sesame seeds
1 tsp cumin powder
1 Garlic Clove
Salt to taste
1/2 tsp Lemon Juice
2-3 tbsp Oil
Few drops of Oil for garnishing
Red Chilli Powder for garnishing
Mixed Herbs for Garnishing


Falafel Recipe:

1. Soak chickpeas overnight or for 7-8 hours.
2. Next day drain off those chickpeas and wash them again with clean water.
3. In a mixer take chickpeas, onion, garlic cloves, red chilli powder, coriander powder, cumin powder, black pepper powder, coriander leaves, salt and lemon juice.
4. Blend all of these to a coarse paste.
5. Water should not be added, but incase you need to add, you can put 1 tablespoon of water.
6. To bind the paste add all purpose flour to it.
7. You can also add baking soda if you want to.(This step is optional)
8. Keep it aside for 15-20 mins.
9. Make medium round shape balls. If the mixture still sticks to your hands, you can add some more all purpose flour to it.
10. Heat oil in a kadhai. When the oil turns hot, place the balls and fry them in medium flame.

Hummus Recipe:

1. Take the half cup of chickpeas and boil them to 4-5 whistles. Drain the water off.
2. In a pan take sesame seeds and roast them till golden brown. Cool the seeds.
3. In a blender, blend the sesame seeds to a fine powder.
4. Next, in a blender, take the chickpeas, sesame seed powder, cumin powder, garlic clove, salt, lemon juice and oil.
5. Blend all of these together to a smooth paste without adding any water.
6. Garnish the hummus with some oil and red chilli powder or garnish them with some mixed herbs.



Khandvi Batter:

1 cup all gram flour
3/4 cup curd
2.5 cups of water
½ tsp turmeric powder
A pinch of asafoetida
Salt to taste

For Tempering:

3 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
1-2 green chillies
A few curry leaves
Coriander leaves


1. In a bowl take curd and pour in water.
2. Next add to it turmeric powder, asafoetida and salt. Mix all of these together with the help of a whisk.
3. You may now add gram flour and continue to whisk till no lumps are formed.
4. Take a saucepan and pour in this batter in it. Cook it in low flame. You need to keep stirring the mixture so that no lumps are formed.
5. Slowly and gradually, the batter starts to thicken up. You need to keep stirring it till a thick consistency batter is formed.
6. In the mean time, take 2 plates and grease the back side of the plates with oil.
7. After 15 mins gradually take a small portion of the batter and place it on the greased plates. Allow the batter to cool down for sometime. If you can form rolls from the batter, then switch off the flame or else continue stirring the batter again.
8. The whole process takes around 20 mins.
9. Once you get the perfect consistency of the batter, quickly pour in the batter to those greased plates and spread them. Allow them to cool for some time.
10. Then cut them into long equal halves. Start rolling them and keep them aside in a plate.
11. Now, in a pan take oil and heat it. Put in mustard seeds and allow them to crackle. Then put curry leaves and  green chillies and cook them for some time.
12. Take sesame seeds and cook them till they turn light brown in color.
13. Pour this tempering over the Khandvis. You can also garnish them with coriander leaves and grated coconut.
14. Serve Khandvis with Tomato Ketchup or Coriander Chutney or Tamarind Chutney.

Bread Dosa


6 slices of bread

1/4th cup semolina

2 tbsp all Gram Flour

1/4th cup curd

1.25 cup water(according to batter)

Salt to taste

Eno or baking soda


For tempering:-


Mustard seeds

Cumin seeds

Curry leaves




1. Make breadcrumbs of the given bread.

2. To the breadcrumbs add semolina, all gram flour and curd.

3. Grind them to a smooth paste.

4. You'll get a thick smooth batter.

5. Add water accordingly. Batter should be same as that of a Dosa batter.

 6. Add salt and baking soda or Eno. Keep it aside.

7. Next in a pan take oil, add mustard seeds and cumin seeds and allow them to crackle.

8. Then add asafoetida and curry leaves. Switch off the flame and add the tempering to the dosa batter.

9. Mix everything very well.

10. Take a non-stick pan and in a very low flame, pour in the batter and spread it as you spread your normal dosa batter.

11. Remember to keep the flame to its lowest or else the batter starts breaking.

12. Keep making the dosas in low or medium flame . Spread some oil in the upper side once you feel the bottom side has started cooking.

13. Once done from one side, then flip over and cook the other side.

14. You can serve them with tomato ketchup or coriander chutney or coconut chutney.