Whole wheat cherry cookies


Here is the recipe for whole wheat cherry cookies. This recipe is inspired by Wegman’s recipe for whole wheat cherry cookies. My version is eggless and uses broken cashew too. Check it out!


  • 1 1/4 cup wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup powdered almonds
  • 1/4 cup water
  •  1/2 cup butter
  • 1 cup powdered flaxseed
  • 3/4 cup brown sugar
  • 1/2 cup yogurt
  • 1/2 tsp vanilla essence
  • 2 cup dried cherries
  • 1 cup toasted cashew nuts
  • Mix the almonds with water to make a paste
  • Add the butter and sugar to the almond paste and mix well
  • Add the yogurt and vanilla essence to the mixture and blend well
  • Combine 1 cup flaxseed, flour, baking soda and baking powder and mix well
  • Add the dry ingredients – the flaxseed-flour mixture to the almond-butter-sugar-yogurt mixture gradually
  • Dry roast the cashew nuts and add them to the dough mixture
  • Fold in the dried cherries into the dough mixture
  • All the ingredients should be well combined to form a dough that has a pasty consistency
  • Drop one tbsp of dough onto un greased baking sheets
  • Bake for around 15 minutes until done – the centers will be soft and the edges very light brown

Oatmeal Barley Cookies

Oatmeal and barley turn out to be a surprising delicious combo for these cookies. These cookies are very healthy – no butter in these cookies, and maple syrup is used as the sweetener. Do try out this recipe and let me know your feedback.


Dry Ingredients

  • To powder finely:
    • 1 cup oatmeal
  • To powder coarsely :
  • 1 cup almonds
  • 3/4 cup barley flour – you can powder whole barley to make this flour
  • 1/4 cup wheat flour
  • A pinch of cardamom powder
  • A pinch of nutmeg powder
  • A pinch of salt

Wet Ingredients

  • 1/2 cup almond oil or olive oil (I used olive oil in this recipe)
  • 1/2 cup maple syrup or dates syrup ( I used maple syrup in this recipe)
  • 1/2 tsp vanilla essence (Note: If you use vanilla extract, then only use a few drops as it is a more concentrated form)


Preparing the cookie plate

  • Grease the cookie plate with butter at the bottom and sides. Cut out parchment paper to fit the base of the plate, and grease it after putting it in the tin. Lightly dredge the plate with flour, turning the plate so that a light film of flour coats the entire inside of the plate. Turn the plate upside down, tap gently to remove excess flour.
  • Note: If you do not have parchment paper, then you can dust the plate with the flour until a light film of flour coats the inside of the tin
  • Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the plate

Preparing the batter

  • Dry grind almonds to a coarse powder
  • Dry grind oats to a fine powder
  • Mix all the dry ingredients together and keep aside
  • Mix all the wet ingredients together and keep aside
  • Mix the wet and dry ingredients together using a food processor or stand mixer. Use fold in movements i.e. mix well in one direction so that there are no air bubbles formed and the wet and dry ingredients are thoroughly mixed. (The batter should be as thick as cake batter)

Baking Instructions

I baked 2-3 batches of cookies and found that they turn out best when baked a low temperature for at least 15-20 minutes

  • Preheat the oven at 250 degrees Fahrenheit for 10 minutes
  • Scoop out  the batter on the cookie plate using a cookie scoop or ice cream scoop. Each scoop of batter only needs to be as wide as a coin. The biscuit will spread out well while baking and get the desired shape. Also give sufficient space between each biscuit mould so that they don’t stick to one another
  • Bake at 250 degrees Fahrenheit for 15-20 minutes or until golden brown on both sides. Halfway through the process, remember to invert the biscuit so that the other side is also baked well
  • Before you attempt to take the biscuits out, give it sufficient cooling time

Enjoy the cookie or biscuit 😀 with some tea 🙂

Dry fruit cookies

Happy Halloween ! Try out these yummy dry fruit cookies with a hint of cardamom ! Shape them like pumpkins or ghosts for a Halloween treat ! This recipe is inspired by chef Venketesh Bhatt from Samayal Samayal episode “Home Baking”.


  • Unsalted butter – 100 g
  • Powdered sugar – 100 g
  • Milk – 50 ml
  • Finely chopped nuts (almonds, cashew-nut) – a handful
  • Cardamom powder – 1 tsp
  • Baking powder – 5 g
  • All purpose flour (Maida) – 200 g


  • Preheat the oven to 170 degrees Celsius
  • Cream together the butter and sugar in a stand mixer or using a spatula, until it is light and fluffy
  • Add milk to the butter sugar mixture and blend well
  • Sieve the all purpose flour and baking powder together
  • Add the flour-baking powder mixture to the butter, sugar and milk mixture and mix well at low speed until the dough starts to come together
  • Add the cardamom powder to the dough and mix well
  • Roll the dough on a floured surface

  • Shape into desired shapes using a cookie cutter
  • Sprinkle finely chopped mixed nuts over the cookies
  • Place the cookies on a cookie sheet lined with parchment paper
  • Bake for 12-15 minutes until the cookies are golden brown and crispy

Note: You can either sprinkle the nuts over the cookies or mix the nuts in the dough and roll into cookies. I tried both ways and they turned out awesome !

Enjoy the cookies with tea or pack them for your kids snack box !

Granola Version 2

This is my second version of granola inspired by my aunt Banu Chithi. All her recipes have come out yummy and perfect so far, so this granola is delicious ! Try out this yummy granola recipe. You can eat it just like a snack, use it in parfait or even eat it like a cereal !


  • 3 cups rolled oats
  • 1 1/2 cup nuts ( I used walnuts, almonds – you can use pecans, sunflower seeds whatever combination you like )
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup oil
  • 1/4 cup maple syrup
  • 1 1/2 cup dry fruits ( I used raisins, dried cranberry, dried blueberry – you can use any combination )
  • Vanilla essence ( optional ) – 1/4 tsp


  • Preheat the oven to 250 degrees Fahrenheit
  • In a large saucepan, warm the oil and maple syrup. Do not bring to a boil just mix them together and make it warm. Remove from heat and mix in the vanilla
  • Mix the oats, nuts, dry fruits, cinnamon and brown sugar in a large bowl
  • Pour the warm oil and maple syrup mixture over it and mix well
  • Pour the contents on a baking sheet lined with parchment paper and bake at 250 degrees Fahrenheit for 40 minutes to an hour until the entire granola is evenly brown
  • Keep stirring the granola every 15 minutes so that it gets an even colour
  • Keep a close watch on the granola in the last 10 minutes to prevent it from burning !

Enjoy your granola 😊

Eggless Chocolate Walnut Cake


Try out this moist and yummy chocolate walnut cake ! This recipe uses yogurt or curd as an egg substitute and it is a very moist cake. This recipe is adapted from Chef Nilima Verma’s recipe for eggless chocolate cake.


  • 200 g all purpose flour (maida)
  • 3/4 cup sugar
  • 2 tbsp cocoa powder
  • 1/2 cup warm water (110 degrees Fahrenheit)
  • 100 g butter
  • 1/4 tsp salt
  • 1/4 cup chopped walnuts
  • 1/4 cup plain thick yogurt
  • 1/2 tsp baking soda
  • Powdered sugar and grated chocolate for decoration


  • Preheat the oven to 350 degrees Fahrenheit
  • Grease an 8 inch round cake tin with butter and lightly dust with flour over the butter. Turn the tin upside down and tap gently to remove excess flour
  • Mix the yogurt with baking soda and set aside to froth for around 10-15 minutes
  • Sift the flour and salt together and keep aside
  • Place butter, cocoa powder, sugar and warm water in a pan and stand in a bowl of simmering warm water or use a double boiler and mix well until the sugar dissolves and all the ingredients come together
  • Set the butter, cocoa and sugar mixture aside to cool
  • Add flour to the butter, cocoa, sugar mixture gradually . At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed. Do not beat or stir at this stage as over-handling will make the cake tough in texture. You can either use a spatula or a stand mixer at a lower speed for the mixing process
  • Stir in the yogurt soda mixture and mix well
  • Add the walnuts and mix well
  • Pour the batter in the well greased and dusted cake tin
  • Bake at 350 degrees Fahrenheit for 40-45 minutes or more (depending on your oven settings) until the cake passes the following tests :
    • Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
    • Pierce a fine skewer in the centre of cake, if it comes out clean, it is done
  • Before you attempt to turn the cake, leave the bowls (with the cakes) to cool on cooling rack for at least one hour
  • After an hour, loosen each cake from the sides of the bowl and turn out on a large plate. You can gently tap the base of the tin once you turn it to ease this process
  • Decorate the cake by dusting it with powdered sugar (You can use a sieve for dusting the powdered sugar)
  • Add another layer of decoration using grated chocolate. Take a bar of chocolate and grate it on top of the cake until it is fully covered

Enjoy the delicious and yummy cake !

Custard Cookies

Custard Cookies – soft, melt in the mouth and a delightful treat for kids snack box. This recipe is inspired by Chef Venkatesh Bhatt’s OTG special episode in the show ‘Samayal Samayal’. Instead of buying biscuits and cookies from the store Mr Bhatt suggested we bake them at home for our little ones, and that’s exactly what I did. These cookies are very hard to resist, but I am still keeping my hands off the cookie tin and saving it for my kids snack box 😀

Makes: 50-60 cookies (If you make it in a round shape of 1 inch diameter), 150 cookies (If you make small star shape cookies)


  • All purpose flour – 300 g
  • Confectionary sugar (Powdered sugar) – 175 g
  • Custard powder – 75 g
  • Butter – 350g – 375g (The more you add, the softer the cookies – I added around 370g)
  • Salt – a pinch
  • Finely chopped almonds for decorating the cookie


  • Preheat the oven to 350 degrees Fahrenheit
  • Mix the flour, sugar, custard powder well
  • Add the butter to the dry ingredients and leave it in the bowl until the butter melts
  • Once the butter melts, gently knead to a smooth dough
  • Shape the cookie into any desired shape using a cookie cutter or shape it into flat round shape using your hand. I shaped it to a round shape with my little one’s help
  • Top each cookie with the chopped almond(s) and line on a cookie sheet
  • When using 2 cookie sheets, position a rack in the upper and lower thirds of the oven (assuming a regular, non-convection oven). Place one cookie tray in the upper rack and place the second cookie tray after 5 minutes. Rotate the pans from top to bottom and front to back after around 10 minutes. Check the cookies on both the sheets after 15-20 minutes
  • Allow the cookies to cool on a cooling rack for a sufficient time
  • Once cooled store in an air tight container

These cookies have a great shelf life, so you can store them for 2-3 weeks :), that is if they last 😀

Bread Roll

Try this soft melt in your mouth bread roll that is a perfect snack for tea time !!!


  • Bread flour – 2 1/2 cups
  • Warm milk – 1 cup
  • White butter – 2 1/2 tbsp
  • Fresh yeast – 1/2 tbsp
  • Sugar – 2 tsp
  • Poppy seeds – 1 tsp
  • Salt – 3/4 tsp
  • Ghee – 1 tsp


  • Mix 1/4 cup warm milk, yeast and sugar well. Leave aside for 5 minutes until the yeast mixture is frothy
  • Mix the bread flour, salt and the yeast mixture well. Add the rest of the milk, butter and mix well to make a smooth dough
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  • Cover and keep aside in an oiled vessel and place it on a saucepan with warm water to aid the dough to rise well
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  • After 1 1/2 hours, the dough will rise to almost double
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  • Knead the dough again and divide into twelve equal pieces
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  • Roll each piece into a rope, twist into a circle and tuck both ends in
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  • Place the rolls aside on a greased tray and keep aside for half an hour to allow the rolls to rise again
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  • Preheat the oven to 425 degrees Fahrenheit
  • Apply melted ghee on the rolls and sprinkle poppy seeds
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  • Bake for 15-20 minutes until golden brown on one side
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  • Bake the other side for another 5 minutes
  • Remove from the oven and allow to cool

Bread rolls are now ready 🙂