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North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

Instant Vegan Moong Dal Halwa

Moong dal halwa, and that too quick? Well, everything is possible if you have the will. Had it not been OPOS, I doubt if it would ever have been possible. This vegan moong dal halwa is a blend of 3 ingredients- yellow lentils, raw cane sugar, and sunflower oil, which gives you a lip-smacking dessert.
instant moong dal halwa

If you love moong dal halwa, just like me, you will instantly fall in love with the vegan version.
Did I say instant?

Well, it is an instant moong halwa that needs no introduction.
What's so special about this vegan moong halwa recipe?

This moong dal halwa:

  • Uses no white sugar
  • Uses no dairy
  • Is 100% vegan recipe
  • Requires no soaking
  • Doesn't need constant stirring
This is one of the easiest and quickest moong halwa recipes ever. Did I say yummiest? Awesome would be an understatement for this.

No, I am not exaggerating, but this is a fact about this simplest of moong halwa recipes vegan, butter free sugarless.

Either trust my words or try it to believe this simple moong dal halwa recipe.

I have followed the PIP method, which stands for pot inside pot (devised by OPOS mentor Rama Krishnan) . OPOS stands for one pot, one shot - a revolutionary technique which is the brainchild of Mr Rama Krishnan, who runs OPOS School in Facebook.

Mr Ramki has brought about a revolution in the world of cooking with his one pot one shot technique.

This is exactly what I have followed for my moong dal halwa recipe.
vegan moongdal halwa

A little about the key ingredient - moong dal!

Easy to digest, yellow moong dal is sourced from skinned, split moong beans . 

A powerhouse of nutrition, moong beans are a rich source of dietary fiber, proteins, vitamins, minerals, enzymes, and amino acids.

Without further ado, let's go to the sugar free vegan moong halwa recipe.

This diwali, treat your guests with this vegan moong halwa and get set to receive compliments from near and dear ones.

Ingredients for Butter Free Moong Halwa

1 cup- dry roasted moong dal powder (I have used Patanjali's unpolished moong dal)-yellow lentils/dehusked green gram 1/4 cup- raw cane sugar or more, depending on your sweet preference 1/4 cup- oil (I added saffola sunflower) 1/4 cup- water

How to make instant moong dal halwa

Wash moong dal 3-4 times. Spread it on a cloth until it turns dry. Dry roast moong dal separately. Ideally, what I do is after making rotis, when the skillet is still hot, I put my dals/lentils on it for dry roasting. I dry roasted my dal like this only. I kept dal on tawa 3 times - whenever I made roti Then grind the roasted moong dal to powder.

You may choose to do so in a kadahi. Make sure the lentils are dry roasted perfectly. Since we are cooking the halwa for the minimum amount of time in cooker, dry roasting it to perfection is an important step in the recipe, which will decide the type of moong halwa you will get. My roasted moong dal powder together with the other ingredients (before the inclusion of water) tasted good even before I heated it for the final time to get a halwa-like consistency.
Take a bowl, add 1/4 cup raw cane sugar or sugar powder to it. Add 1/4 cup refined oil to the sugar. Add roasted moong dal powder and 1/4 cup water as well. You may add up to 1/2 cup water if you want a thinner version of halwa. I was eying to make moong dal burfi so added less amount. I have already pressed my moong halwa under weight and waiting for my moong dal burfi.
delicious moong dal halwa burfi
Mix everything. Take a 2 or 3 liter Pressure Cooker. Please do not follow this recipe with these ingredients in a bigger cooker. WE NEED A small PC - 2 or 3-liter would do!
Add 1 cup of water. Place the moong dal bowl in the center. Cover the bowl with an aluminum foil. Put the lid with weight on. Cook for 5 mins on high or for 2 whistles. Open, mix, and enjoy lip-smacking moong dal halwa.
When I offered moong halwa to mom and dad, they were really surprised to find that it is a no ghee recipe. Yes, it is finger licking good. One try is a must! Please believe my words - nobody can say this doesn't use ghee!.

Yay! I already have the feedback from dearest Satinder Wadhwa aunty:

Quick Chutney Recipes: Jam, Condiments, Pickles From Healthy Recipes by Homemakers

Our meals are incomplete without condiments. Chutneys make an integral part of our daily diet. Here is a unique collection of chutneys, jams, and pickles from my Facebook food group Healthy Recipes by Homemakers.

Onion Pickle by Parshotam Kaur

instant onion pickle
One quick chutney recipe from Parshotam Kaur aunty ji's mammoth collection of chutneys, jams, and condiments. We call her chutney queen.

10-15small onions (peeled),
 2tsp mustard oil,
1 tsp salt,
1/2 tsp rai (crushed)- mustard seeds
1/2 tsp methi dana/fenugreek (crushed),
1 /2 tsp saunf (fennel/crushed),
1/2 tsp haldi /turmeric
1/2 tsp red chilli powder
1 tbsp lemon juice /vinegar.

How to make Onion Pickle
Clean onions with a cloth and make cross wise slits on the top.
Now heat oil in a wok, add rai, methi dana.
Saute for 1-2 seconds
Add salt,  haldi, red chilli powder.
Mix and add onions and saunf.
Mix well and saute for 5mins.
Turn off the flame.
Mix vinegar /lemon juice.
Let it cool N transfer to a clean jar.
Enjoy quick onion pickle with roti, parantha/Indian flat bread.

Tomato Jam by Parshotam Kaur

tomato jam

1 cup tomato puree
 3-4t sp sugar
1 pinch of salt
1 pinch of cinnamon powder
1 tbsp lemon juice

How to make Tomato Jam
Combine all ingredients in a pan.
Cook on medium heat - stirring frequently until sugar dissolves completely.
Increase the heat to medium-high and bring the mix to boil.
Boil vigorously until jam reaches the gel point.
Now remove from heat and transfer it to a sterilised jar.
It will last for 2 weeks. Keep it in fridge

Green Grapes Chutney by Parshotam Kaur

In the words of aunty ji, "This khati meethi chutney is v tasty. This chutney is somewhat sticky because of the green parts of onions but it doesn't make any difference to the taste."
grapes chutney

Green chutney ingredients 
Mint leaves
Raw grapes
Green onion(scallions)
Green chilli

How to make Grapes Chutney
Mix all ingredients in a food processor.
If grapes have seeds, first remove them.

Apple Mint Chutney by Parshotam Kaur

apple mint chutney

Ingredients for Apple Mint chutney
1 green apple(raw) peeled & chopped,
1/2cup mint leaves (washed)
1 /2cup green onion (chopped)
4-5garlic cloves
1 green chilli
salt to taste
2 tsp sugar or more depends on the sourness of apple

How to make apple mint chutney
 Grind all the ingredients in a grinder jar until you get a medium coarse consistency.
Do not make a smooth paste.
Apple mint chutney is ready to be used as a dip or spread.

Mungre ki Chutney or Radish Pods Chutney by Parshotam Kaur

radish leaves chutney

Ingredients for radish leaves chutney
1/2cup chopped onion
 1 /2cup chopped mungrey or radish pods
1 green chilli
salt according to taste,
1-2 tsp sugar,
1 tsp tamarind paste
Green coriander leaves
Mint leaves (1 /2cup optional)

How to make radish pods chutney
Process all ingredients in a food processor.
Your lip-smacking chutney is ready.

Torrai ki Chutney or Ridge Gourd Chutney by Chitra Balachander: A South Indian Recipe

ridge gourd chutney

Torrai 550 gms
Urad dal 2 tea spoon
Saboot red chilli 4 numbers
Salt as per taste
Oil 1 tea spoon
Hing 1 pinch
Mustard seeds less than 1/4 tea spoon
Tamarind paste 1.5 tea spoon.

How to make torrai ki chutney/ridge gourd chutney
Peel the torai and cut into slices
Add 1/2 tea spoon oil and add urad dal and chillis.
Roast it till the dal.is golden brown in colour.
Keep it aside
In the same khadai add the chopped torai and salt
Cover it and cook it its cooked 3/4.
Add tamarind paste and cook till the water is almost dried up
Allow it to cool down
In the mixi jar add the roasted dal and chilli and make into a coarsely grounded powder
Take out in a cup
Now add the cooked and cooled torai and just give one churn in the mixi .don't over grind it it will become like a paste
Add this in the dal powder
Mix it nicely
Now in a tadka pan add the remaining oil
Add mustard seeds and hing.
Once the mustard starts spluttering. Switch off the gas and add this tadka to the ready chutney. Now enjoy with roti,hot rice or dosa/idli

Green Tomato Chutney by Parshotam Kaur (recipe credit foodviva. Com)

green tomato chutney

1 cup green tomato chopped
 3-4 garlic cloves chopped
 1/2tsp grated ginger
1 green chilli chopped (I used 1/2as it was v tangy)
 2tb sp chopped coriander leaves
1/2sp roasted crushed jeera
2sp oil

How to make green tomato chutney
Heat oil in a non stick pan.
Add grated ginger and garlic.
Saute for 1min
Add tomato, green chilli, salt.
Mix well and cook on low flame until tomatoes become tender.
Turn off the gas and let the mixture cool.
Grind cooked mixture and coriander leaves to a smooth paste.
Add 1 tsp of water if required.
Transfer this to a bowl and sprinkle crushed jeera. (if tomatoes r not v tangy/sour u can add 1 tsp of tamarind paste while cooking tomato, 1 sp of sugar will make it sweet N spicy. Choice is yours)

Whole Wheat Rusk chutney or Dip | No oil & No Cooking needed.
Chutney made out of rusks, roasted peanuts, capsicum, garlic & lemon juice by Neeru Srikanth

rusk chutney
This is an innovative rusk chutney recipe from the kitchen of Neeru Srikanth. Click on the video link to get the rusk chutney recipe.

BlueBerry Jam by Parshotam Kaur

blueberry jam

 2cup blueberries
 2/3 cup sugar
1 sp lemon juice.

How to make blueberry jam
Mix blueberries, sugar, lemon juice in a saucepan.
Cook, stirring constantly over medium heat until thickened.
It will take about 30mins.
Let it cool completely then fill in a sterilized jar.

Hirvi Mirchi Cha Thecha / Kharada - Green Chili and Garlic chutney  by Poonam Bacchav from Maharashtrian Cuisine

chilli garlic chutney

The fiery hot chutney comes from the kitchen of my dear friend Poonam Bacchav. She runs an amazingly healthy blog. Her healthy choice of ingredients make her a class apart. On top of it are her eye-popping clicks. I am a big admirer of her healthy recipes.

Click here for the garlic chutney recipe.

Aam ki green chutney by Neelam Avasthi

mango chutney

See what my dear friend Neelam has to say about the chutney, "I make green chutney with two methods, according to the season... summers n winters. In summers raw mango is available n I m in love with its tangy flavor."

One bunch of pudina/mint leaves
Double the quantity of coriander leaves 
Raw mango -1
Green chillies -3
Onion -1

How to make mango chutney
Wash all the ingredients properly.
Peel and cut onion and raw mango.
Drop all in a grinder and make a smooth paste.
Your tangy aam ki chutney is ready. Enjoy it with all the snacks you make in youur kitchen...it's yummm !!!

BASIL & MINT CHUTNEY by Neelam Avasthi

mint chutney

In the words of Neelam, "Can u imagine making chutney of basil leaves?? It's healthy n yummy with different flavors."

Basil leaves- 1 bowl
Mint leaves-1/2 bowl
Garlic cloves-8-10
Walnut without shell-1
Green chilli-1
Olive oil-1 tsp
How to make basil chutney
Wash thoroughly basil and mint leaves.
Take out in a strainer.
Soak pistachio, walnut, dates in water for ten minutes. 
Put all ingredients in a grinder and make a smooth paste.
Your yum chutney is ready. 
You can add lemon juice to enhance the taste. I didn't because my husband is not allowed to have any sour item.


imi ki chutney

1 cup -tamarind pulp
1 cup- Jaggery ( crushed ) 
1 cup- water 
1/2 tsp- salt 
1/2 tsp - black salt 
1/2 tsp- red chilli powder 
1/2 tsp- deggi mirch/red chilly
1/2 tsp - cumin powder 
1/2 tsp - dry ginger powder 

How to make Imli ki chutney
Mix tamarind pulp, crushed Jaggery , water and keep on high flame . 
Once it comes to boil add reduce the flame and add all the spices . 
Cook till it becomes a little thick . 
Let it cool and transfer to an air tight container and refrigerate . 
Serve with any snacks

Naralachi Chutney / Fresh Coconut Chutney by Poonam Bacchav

coconut chutney by Poonam Bacchav

Here comes Poonam with another lip-smacking chutney. The coconut chutney looks so vibrant with its green hue. Do check out the recipe.

Red garlic chutney by Ritu S. Mendiratta

red garlic chutney

Grind together 2 whole soaked red chillies, 6 cloves of garlic , salt , one tomato , pinch of sugar and little oil.
Grind and your chutney is ready.

Carrot and red chilly chutney by Bijal Parikh

carrot chutney by Bijal Parikh

A unique chutney from the kitchen of Bijal Parikh - the cake queen.
Do not forget to check the carrot chutney recipe.

Carrot Chutney by Uma Srinivas

carro chutney by Uma Srinivas

This breezy carrot chutney recipe comes from Uma Srinivas.In her words, "My kids like Carrot Chutney with rice, but it also goes very well with dosa or as a chip dip."
Do not forget to explore the carrot chutney south Indian style.

Coconut, Curry Leaf and Flax Seed Chutney by Sandhya Rege Nadkarni

flax seeds chutney

In Sandhya's words, "This chutney goes with buttered toast, idlis,dosas rotis, wraps and sandwiches!" Get the curry leaves flax seed chutney here.

Yam Chutney by Deepti Aggarwal

yam chutney

Deepi shares her heirloom recipe with us. In her words, "This is one of my nani's recipe...
Had been craving fr it since long......today ultimately,tried my hand at it.....d result?? Though nt as wonderful as her's used to b,mine is worth d effort....."
It is...............
#jimikand(Indian yam ,Suran) chutney#sweet n sour chutney

100 gm yam
Salt to taste
1/4 spoon red chilli powder
Generous pinch of kalaunji
Generous pinch of grinded rai or mustard seeds
Two spoon mustard oil
1/4 katori Sweet tamarind chutney or 
Tamarind pulp(accordingly)
If taking pulp,one piece jaggery(adjust according to taste)
One spoon grated ginger(optional)
Apply mustard oil on hands before handling yam..peel n chop yam in small pieces... wash thoroughly....boil in water in pressure cooker fr two whistles or till soft.....wen cooled,take out carefully without any water.....mash to a smooth pulp....heat mustard oil in a thick bottomed pan....add rai,kalaunji.......Nw add ginger,tamarind,jaggery.....wen jaggery is dissolved completely,add salt,red chilli powder,yam....may need to add water....keep stirring on medium to low flame...fr abt 15 minutes...or till water is absorbed...n raw taste of yam is replaced with roasted taste.....turn off the flame....wen cooled,transfer it in a container....enjoy with any Indian bread...

Choliya Chutney by Anita Chahal

choliya chutney

Chana leaves ....one bowl
Green chillies,ginger and garlic

Grind all coarsely with salt
I added one tomato also to make the grinding easier...😊
Tastes heavenly with paranthas

My MIL.used to grind in a stone kundi,,,I also had one,but have now kept it on the terrace as bird bat

Healthy and simple side dish Beets Chutney! by Uma Srinivas

Apple Chutney by Deepti Aggarwal

apple chutney

Grate 500 gm apple and 10-15 gm ginger
Add 1/4 spoon salt,150 gm sugar n keep aside till sugar melts...now heat a pan,transfer this mixture in it and cook on low to medium flame......
add some raisins and char magaz or melon seeds,1/4 spoon cinnamon powder ...cook until it turns soft ....now add juice of abt two lemons,5 gm garam masala...stir fr some time......its ready....

Green Chily chutney by Deepti Aggarwal

Want something teekha to tickle ur taste buds?? Wat better option than green chillies itself?? So dear frnds,presenting before u..... #hari mirch ki chutney

Wash n wipe dry 250 gm green or red chillies...remove their stems.....chop roughly...in a grinder,add these chillies,50 gm chopped ginger,two large knots of garlic,one cup vinegar n grind to a fine paste..in a pan or wok,heat about one service spoon mustard oil...let it cool properly...now pour d paste in d oil,add two tea spoon regular salt,half spoon pepper powder n cook fr ten minutes on medium flame...let it cool.....once cooled add one spoon powdered rai ( small brown mustard seeds) ...store in bottle...use after one week Plz note,if using red chillies,u can add one or two pieces of jaggery also...it takes d taste to another level...bt in green chillies,it doesn't taste gud

Curry Leaves Chutney by Deepti Aggarwal

For chutney,dry roast half cup peanuts(without red husk),add half cup desiccated coconut....wen cooled,grind to a paste after adding half cup curry leaves,tamarind water,salt,green chillies......crackle some mustard seeds in one spoon oil n garnish d chutney...can be relished with any dosa,idli or uttapam...

Red Chilly Chutney by Deepti Aggarwal

Lal mirch ki chutney
Wash n wipe dry 250 gm green or red chillies...remove their stems.....chop roughly...in a grinder,add these chillies,50 gm chopped ginger,two large knots of garlic,one cup vinegar n grind to a fine paste..in a pan or wok,heat about one service spoon mustard oil...let it cool properly...now pour d paste in d oil,add two tea spoon regular salt,half spoon pepper powder,one piece jaggery n cook fr ten minutes on medium flame...let it cool.....once cooled add one spoon powdered rai ( small brown mustard seeds) ...store in bottle...use after one week.

Lauki ki chutney by Deepti Aggarwal

lauki chutney

500gm lauki/bottle gourd
About 180gm jaggary or sugar accordingly
3spoon imli paste/tamarind paste
1/2spoon kalaunji/nigella sativa
Black salt
1/4spoon pepper powder
1/2spoon char magaj/melon seeds
Red chilli powder (optional)

Grate Lauki n let it cook in a thick bottomed wok. Add salt to hasten cooking.keep stirring in between. When it gets tender, add jaggery n other ingredients. Keep stirring nw.wen it thickens n reaches desired consistency, turn off d flame. Let cool completely n store in air tight bottles.
As I hv added Jaggery n imli, color is dark. Adding sugar will keep color light.

Eggless, Butterless, Sugarless Cake With Millets: Gluten Free Option for Vegans

Eggless, sugarless, butterless cake with millets is how the title reads. You might be surprised whether this is a gluten-free cake with millets. Are you wondering whether it is a vegan cake recipe? Well, I wish I could give you the perfect vegan recipe.
eggless chocolate cake with honey sugarless butterless gluten free

Call it a diet cake or a sugarless bake, this eggless honey cake is a must try right away!
If you have a baked beauty on your mind, give this sugarless butterless cake a try. On top of it, you need no fancy ingredients to bake a marvel in your oven or airfryer.

I call it an airfryer cake as well, apart from my diet cake version.

This eggless ragi cake

  • is butterless
  • is a gluten-free cake
  • uses millets
  • does not use dairy
  • is light on the tummy
  • is close to being a vegan cake
  • does not come with a sugar overload - well, it is a sugarless cake -perhaps it is a honey cake, so I cannot claim it to be a vegan cake recipe.Nevertheless, substitute honey with maple syrup for an eggless sugarless vegan cake with millets

dark beauty eggless rago finger millet cake with chocolate
It has all the goodness of Mother Earth - sugarless, butterless, no maida, no atta!
Packed with nutrients, the honey cake is immensely light on your belly!
Do not forget to check out honey benefits here.

The Making of the Chocolate Millet Cake Eggless, Sugarless, Butterless

There is a little story behind this millet cake with ragi or finger millet. Well, a dear one has been diagnosed with breast cancer recently. We all were having a gettogether recently and a cake was served. Cancer, as the name tells, requires you to choose your ingredients wisely. So I never wanted my dear one to taste the cake bought from the market. 

I had decided to make one eggless, butterless, sugarless cake for her that would be the perfect bake and not cause her too much harm, unlike the ready-made cakes. Glad that I could bake an eggless millet cake for her that she loved. It did bring a precious smile on her face. 

Market cakes are loaded with refined sugar, carb- and calorie-rich maida (white flour), and trans fats from saturated oils - the prime reasons you should avoid any such stuff! 

chocolate diet cake with millets sugarless butterless

But this ragi cake eggless is different - rather, it is a healthy bake. 

  • If you are wondering how to bake with millets, this eggless cake recipe can come in handy.
  • If you are watching your calories and do not want any guilty indulgence, this eggless cake recipe is for you.
  • If you are a cake lover but want to indulge in a healthy baked beauty, this finger millet cake is a must try.
  • I call it a diet cake, because it is dairy free, butterless, and sugarless. Of course, it is sans maida or all-purpose flour, which only adds empty calories to your body and is not the best ingredient to choose for a healthy bake.

Okay, so let's come back to the recipe. I would surely do a detailed post on what to eat for breast cancer. You should always do a self-exam to look for breast cancer symptoms. I am happy my breast cancer awareness came in handy to help identify "her" initial signs of this sickening disease - the very thought of it gives me goosebumps.

From this page only,

research report submitted with the American Association for Cancer Research reveals that women on a low fat diet fare slightly better than those relishing foods loaded with fats. Alternatively, sustained low fat diet also raises the survival rates among postmenopausal women after  being diagnosed with breast cancer. In order to continue to reap benefits of such dietary intervention, it is critically important for women to stick to low fat diets.

Anyway, I do not want breast cancer to hijack this eggless cake post.
The cake is quite easy to bake in cooker, airfryer, or oven (microwave).
For me, this is an airfryer cake recipe.

Ragi or Finger Millet Benefits

Do you know the natural fat content in finger millet is lower than whole grains? As one of the most nutritious cereals available, ragi/nachini or finger millet is a great source of iron. The muddy finger millet easily fits in as a superfood that can help contol the growth of cancer, diabetes, anemia, and osteoporosis.

The millet first originated in Africa and has since been used world over for its immensely useful properties.Additionally, ragi benefits health in more ways than one. It has a high protein content, so the eggless, sugarless cake with ragi makes a healthy treat post workout. It is apt for indulgence as a snack for preschoolers. 

Compared to other millets or cereals, finger millet boasts a high percentage of nutrients. It is one complex carbohydrate with high fiber content that is also rich in polyphenols. It reduces oxidative stress, which could otherwise cause cancerous reactions in the body.

A rich source of antioxidants, ragi benefits cancer patients and helps their bodies fight signs of cellular damage.
You might be surprised to know that ragi is a skin-friendly cereal with youthful properties, which boosts collagen production in the body. This means if you include ragi in your everyday diet, you can stay young longer! Wow! Isn't that amazing?

Chickpea Gluten Free

Is chickpea gluten free? Of course, it is 100% free from gluten.

Honey heat toxicity myth

gluten free cookies eggless with chickpea 

Gluten Free Cake Ingredients

1 cup- ragi (finger millet) (1 cup= 16 tablespoons)
1/2 cup- besan (chickpea flour)
1/4-1/2 cup- honey (more or less depending on your taste - I have used 1/4 cup+2 tsp honey, as I like everything less sweet)
1/4 cup +2 tbsp -oil (I had decided to use 1/4 cup initially, then added 2 tbsp more)
3 tsp- cocoa powder
3/4 -1 cup water (to make a free-flowing batter with ribbon-like consistency)
1/2 tsp- baking powder
1/4tsp- baking soda
1 pinch of black salt/salt

How to bake with millets: Ragi Chocolate Cake

Preheat airfryer at 180 degrees for 5 mins. If you are doing it in oven/microwave, preheat for 10 mins. For a cooker cake recipe, take a cooker. Place a small bowl inside. You may use a layer of sand or salt or nothing at all. Keep the lid on without the weight or whistle. Remove the gasket as well.
Grease a baking pan and dust it with the flour mix.

Dry roast ragi flour. Allow it to cool.

Sift both flours along with cocoa powder, baking soda, and baking powder. Do it for a few times. It will help aerate the flours better and prepare them for the chocolate cake.
Whisk together oil and honey.
Add water to the honey-oil mix.
Make a well in the dry ingredients and slowly pour the wet ingredients.
Fold the eggless cake batter. I find it easier to do it with hands.
If you feel the batter needs little more water than mentioned, please use it as per your baking experience.
Pour the cake into the baking dish and tap it 5-7 times for bubbles to escape and let the cake rise beautifully.
Bake the eggless sugarless chocolate cake with millets for 30-35 mins. Do not bake it for too long, as the cake might turn dry.
Allow the cake to cool down before unmolding the same..
Enjoy the tea cake with family or friends. I advise not to keep the cake for too long, as it might get dry, since we are using water and no dairy. You may want to call it a vegan cake, but you need to replace honey with another vegan sweetener, which may be maple syrup, sugar, or jaggery.

So what are you waiting for? Are you ready to bake a diet cake right away? This will instantly appeal to the taste buds of cake lovers and chocolate babies.

BourBon Biscuits With Whole Wheat: A Kid-Friendly Simple Cookie Recipe

Chocolate cookies on your mind?What about Bourbon biscuits? Well, I am no longer a chocolate lover that I once was. Nevertheless, I have been waiting to try out these chocolate cookies for some time. Now the time was ripe enough for me to give these baked beauties a try. I had a visit scheduled to my mom's place, and my nephew and niece are chocolate lovers, just like all little kiddos.
Bourbon biscuits-chocolate cookies eggless

So could there be a better time to bake whole wheat bourbon biscuits? I wanted to make it healthier with whole wheat and oatmeal. This gives you an easy oatmeal recipe to try out.

You may want to add a natural flavoring agent to make the eggless whole wheat cookies more kid friendly. I did not add anything and felt that the aroma of ghee was a little overpowering for the little ones. Nevertheless, my 1 and a half-year-old Paro loved munching on the homemade chocolate cookies with whole wheat flour. I am yet to deliver the second batch to my nephew Sherry. Keeping fingers crossed!
whole wheat chocolate cookies eggless

A little about Bourbon Biscuits

The sandwich type chocolate cookies ideally consist of thin rectangular layers, one topped with another using a chocolate buttercream filling.

I have made these Bourbon biscuits without filling. But if you are interested, go ahead with whipping up 2 tbsp butter with 2 tsp cocoa powder and 1 tbsp sugar powder (more as per taste preferences). Whisk the filling well until incorporated and then layer it inside the biscuits one atop another.
whole wheat bourbon biscuits

ServingsPrep Time
40 biscuits30 minutes
Cook Time
20 minutes


1 CUP-whole wheat
1 cup- oatmeal/powdered oats (or substitute with whole wheat)
1/4 cup- cocoa powder
1/2 cup- raw cane sugar/powdered sugar
2 pinches of black salt
1/2 cup- ghee/butter
2-3 tbsp- milk or water for binding dough
1 tsp- baking soda

How to make Whole Wheat Bourbon biscuits at home

  1. Preheat oven to 170 degrees for 10 mins.
  2. Use a sieve to sift the flours along with baking soda 4-5 times.
  3. Meanwhile, whisk butter/ghee and sugar powder along with salt until it is light and fluffy.
  4. Add the flour mix to the ghee mixture.
  5. Combine with hands. DO NOT KNEAD.
  6. Add milk 1 tbsp at a time to collect the dough.
  7. Stop at the point where you are able to gather the mix into a soft dough, ensuring it is not too soft.
  8. Pack in a parchment paper and refrigerate for 30-60 minutes.
  9. Roll out into a slightly thick chapati and cut into horizontal and vertical lines. Use a fork for making incisions in the bourbon biscuits with whole wheat.
  10. Bake for 18-20 minutes in a preheated oven at 170 degrees.
  11. Take out on a cooling rack and allow the chocolate cookies to cool down before sharing the eggless beauties with your little munchkins.

Eggless Graham Crackers With Whole Wheat: Sugarfree, Butterless Recipe

Do you know whole wheat Graham crackers are simply irresistible? Perhaps these eggless whole wheat crackers have got the stamp of approval from my dad. This is one sweet treat for kids that will delight your little ones, the kid in you, and of course, the elderly at home. One appetizing cracker recipe that uses:

  • no sugar
  • no butter
  • no egg
  • no maida (all purpose flour)
eggless butterless sugarless graham crackers whole wheat

So now you might be wondering what are the key ingredients that promise to give you a golden baked beauty, which makes a wholesome snack for preschoolers and adults alike. Did I say these whole wheat graham crackers are a perfect partner for your evening tea?

I enjoyed them with a cup of hot milk as well. These graham crackers are that good. The best takeaway from the eggless butterless cookie recipe is that you need no mixer to churn out the ingredients.

Your hands are enough to take care of the simple cookie recipe procedure.
I am loving it. What about you?

These graham crackers can be tailored to suit the taste preferences of your family. If you want to make it a vegan graham cracker recipe, simply omit honey and substitute it with maple syrup. Especially if you do not want the sugar overload, this sugarfree graham cracker recipe with honey can come in handy. 
EGGLESS graham crackers- sugarless cookie recipe

sugarless graham crackers with honey

diet cookies- butterless graham crackers

honey graham crackers no sugar

When your butterless sugarless graham crackers are sitting in the oven, do not be surprised if the aroma of baked goodness infuses your abode.

Do not mind if kids want to indulge in these eggless baked beauties. What's more, you may want to coat these with chocolate frosting to make them visually appealing to your little ones!
The options to experiment with these eggless crackers are galore.

The whole wheat cookie recipe takes inspiration from theseasonedmom blog.

The History Behind Graham Crackers

Inspired by Sylvester Graham's preachings that a vegetarian lifestyle with a diet comprising homemade whole grain bread was how God intended his people to live. His theory was to inspire people to live and eat healthy. It was only when Grahamites, his followers, started the first vegetarian movement in the United States. Hereafter, the terms graham flour, graham bread, and graham crackers became widely popular.
oats benefits

benefits of oats for cholesterol

Tips for baking graham crackers or honey cookies with whole wheat:

  1. Use honey for subtle sweetness.
  2. A mix of honey and black salt lends a savory feel to these crackers
  3. Keep the crackers crust thin for a crunchy feel, as the recipe uses honey that has moisture in it and could make thick crackers chewy- I made one batch thick and another one crispy thin. I love thin crunchy crackers more.

So let's come back to the whole grain digestive biscuit recipe.

Ingredients of Honey Cookies

1 cup- whole wheat
1 cup- oatmeal
1/2 cup- honey (I added 2 tbsp less than 1/2 cup)
1/4 cup- vegetable oil/olive oil
2 tbsp  -milk
Green tea/matcha for aroma (optional)
2 fat pinches of black salt or common salt
1 tsp- baking soda

How to make eggless whole wheat graham crackers: Honey Cookies

  1. Preheat oven/microwave convection to 170 degrees for 10 minutes.
  2. Gather all the ingredients 

graham cracker ingredients

Mix whole wheat and ground powdered oats along with baking soda.

gather dry ingredients for graham crackers
Use a sieve to aerate the flours along with baking soda and salt in a bowl.
Take a separate bowl, add honey.
 Add oil to the honey bowl.

Mix green tea with hot milk and add it to the oil-honey mix. Green tea is optional. It hardly makes a difference in the recipe. However, if you are interested. Do not forget to allow 1 tsp of green tea to sit in hot milk for 5 minutes. I was in a hurry, so mixed it and instantly added it to the oil mix. Brewing it with milk will make a difference for sure.
Whisk the wet ingredients for eggless graham crackers.

Mix wet and dry ingredients.
 Use your hand to gather all ingredients. PLEASE DO NOT KNEAD. You do not want gluten formation here. With gluten formation, you will end up getting chewy cookies. So avoid kneading. The purpose here is to collect everything into a ball or log.
 Here is what we aim at getting. If you want, you may refrigerate the log covered in a parchment paper for 30 minutes. I halved the log into two and baked one batch right away, while refrigerated the other half. The result is almost the same, though the refrigerated batch will give you an extra crispy layer.
 Roll out the dough with a rolling pin (belan). Make sure you roll out thin rotis. But do not make these too thin, else they might burn quickly in the oven.
 Cut into rectangular shapes with a knife or pizza cutter or any cookie cutter. Make insertions with a fork.
Bake for 18-20 minutes at 170 degrees.  Oven temperature settings vary from one machine to another. So you know your appliance better. Keep an eye on your graham crackers, as they will brown quickly due to honey. Do not overbrown. The thinner the crust, the lesser the time for baking. So keep an eye on your bakes when they are inside the oven. Set them for 15 mts first. If they look unbaked, you may bake them longer for a couple of minutes extra.

When your baked beauties are done, allow them to cool on a cooling rack, so that they become crispy and then there is no stopping you from munching on these wholesome wholegrain graham crackers no egg, no sugar, no butter. What more could you ask for?

A first look at these cookies, and dad said, these reminded him of cookies he used to have a couple of decades ago. When I revealed the ingredients, he was happy to munch on these beauties and was all praise for his daughter. 

Enjoy munching on these eggless wheat cookies guilt free!
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