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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.

How To Keep Veggies & Greens Fresh for Longer


Of course, keeping veggies fresh for longer is a hassle. At least, this is my experience.

I have tried many methods, all of which failed me. From keeping veggies in freezer in zip locks to placing coriander in a glass of water - changing water every few days. Well, this trick does help, but the hassle to keep changing the water every other day is too much for me. I admit I tend to forget changing the water.

So I asked my grandma, who is almost 95 years, as to how to preserve veggies. Well, her reaction firs of all was - why don't you want to eat it fresh? Why the need for preserving veggies & greens?

Well, I did explain it to her about my time constraints, and she was not content with my replies.

beans  look so fresh after 6 days

greens tightly packed
But she did advise me this simple way to keep greens fresh.

Her simple funda - keep them from moisture and they will stay fresh! 

my dear nani -maternal grandmom
Let me brief you about my nani - I shared this with Kanwal Chatwal aunty recently in Facebook.

People of my nani's generation had something unique - some special connection with the Lord. My nani is the same. She wakes up at 3 am everyday and has been doing this since ages, bathes with cold water even on the coldest days of winter, and recites her prayers. She is 95 today :) Hats off to her efforts, spirit, and zeal!

Coming back to keeping veggies green, I followed her tip religiously and observed how my veggies stayed fresh for at least 6 days. It's the sixth day today and they look so fresh, so I have decided to spread the word about it.

Sharing is caring, I believe!
But my nani did advise me to eat fresh- which I always do :)
Now this trick to keep greens fresh does work and is surely a keeper.

coriander stays fresh & green for the 7th day


How to preserve greens



One easy way to eliminate all your worries about keeping your greens & veggies fresh for longer. :)


coriander on the 9th day





  • Pat veggies/greens dry. 
  • Do not remove their roots, nor pluck the leaves. Do not wash them before refrigerating.
  • Keep them as is. Pluck the leaves only when you need them.
  • Cover them in a cotton cloth or kitchen towel.
  • Pack the cloth tightly in a poly bag/zip lock/ air tight container.
  • Refrigerate. Keep in the fridge door. DO NOT PUT THESE IN THE FREEZER,
  • Keep the moisture at bay.
  • Greens will stay fresh for at least 7 days and longer - these veggies have been stored for 6 days already and look how green and fresh they appear. :) 
  • I have kept coriander, beans, and green chilly separately in a cotton cloth and packed the clothes tightly in a poly wrap. 
  • Follow this trick to save veggies for longer. 
  • This trick works best for coriander, perhaps mint as well.
  • For methi or  fenugreek, this works but not as good as coriander. I will try to keep methi along with roots and see if that makes a difference.

fenugreek/methi on 8th day

On the 10th day, I have noticed that the cloth feels little wet. So I advise changing the cloth after 8 or 9 days or you could take out the veggies along with the cloth and keep out in the open until moisture evaporates. So you can use the same cloth.

Coriander as fresh on the 16th day



Here's feedback from Balvinder kaur on keeping greens fresh - her coriander on 12th day

Some people choose paper or tissue for keeping veggies, which are good options...but then we all have so many unused clothes lying in our closets..so why waste paper, isn't it? After all, so many trees fall for paper every year ...
Food for thought!

Here's a handy tip from Balvinder Kaur as to how to store spring onion greens for longer :)

how to store spring onions longer - Balvinder's tip

Isn't this a handy tip to keep veggies fresh and green for longer? Yay!
Do pour in your suggestions.

How To Make Easy Eggless Wheat Cake Rusk at Home


eggless cake rusk
Today, what I am going to share with you all is a wheat cake rusk recipe close to my heart. You already know about my love for cookies, but what about cakes and rusks? Well, obviously, I do love these baked goodies and double-baked delights, but often refrain from indulging too much, for clear reasons - they are calorie rich.

eggless cake rusk recipe

But what is the need to indulge in? One eggless cake rusk a day would do you no harm, especially if made at home. Yes, now the question arises how to get that perfectly baked melt-in-mouth, soft yet crunchy tea rusk at home?

Well, trust me. I am going to break my silence on this eggless Indian cake rusk recipe that I have experimented with one day. Today, I will share the same with you, for I baked one batch yesterday and it reminded me that I had to do the sharing part with you all!

So, here I come with this super soft, yummy eggless cake rusk recipe that is a marriage of healthy grains, without white flour or maida. Of course, you know me by now that I do not bring maida home - for it only adds empty calories with zero health benefits. These are enough of reasons for me not to buy baked goodies outside, for bakeries use all-purpose flour and dalda- the two ingredients that are banned at my home.

eggless biscotti

Indian cake rusk recipe for eggless biscottis
Anyway, so you, too, must always pick healthy whole grains for your food, snacks, and bakes. Trust me, they bake pretty well and serve you with taste and health - of course, a healthier alternative to all-purpose or white flour.

 This will become your go-to eggless tea rusk recipe that you'll want to try every time you are looking to indulge in a guilt-free treat. Of course, this Indian cake rusk recipe gives you soft biscottis that you can have any time with a hot cup of tea or milk. This is by far my best cake rusk recipe. Any takers for this double baked delight? Trust me, you'll never buy eggless rusks again if you try this recipe.

how to make eggless wheat cake rusk at home


wheat cake rusk eggless



Eggless Tea Rusk Ingredients

Whole wheat flour - 1 cup
Milk powder - 2 tbsp
Besan - 1tbsp (optional for color)
Oatmeal - 1 tbsp
Roasted Suji (semolina) - 1 tbsp
Cream (malai) or butter -1/2 cup (I have used malai)
Olive oil or any other vegetable oil- 1/4 cup
Fennel seeds/powder, cardamom powder, cinnamon powder or any other spices for flavor
Baking powder- 3/4 tsp
Baking soda- 1/2 tsp
Salt- pinch
Jaggery powder /sugar powder - 4 tbsp (more or less depending on taste)
Lukewarm Water- 1tbsp for soaking oats
Nuts of your choice - I have used almonds and pistachio
Vinegar or apple cider vinegar- 1 tsp
Milk- 2 tsp (if required to make loose dough)
Grated ginger- 1 tsp
Curd- 1 tbsp (optional - I added)

How To Make Eggless Cake Rusk at Home 


Take 1 cup whole wheat flour.


dry ingredients
Gather all other whole grains.


Sieve whole wheat flour, besan, milk powder, salt, and roasted suji with baking powder.

DO NOT ADD BAKING SODA AT THIS STAGE.


Powdered oats



oatmeal+ water mix











Mix powdered oats with lukewarm water. Keep aside.


olive oil 

cream or butter


In another bowl, mix oil, cream or butter, jaggery powder until light & fluffy. Throw in the spices - fennel, cardamom, nutmeg, cinnamon. Mix again.



Add chopped nuts to the wet ingredients. Mix with 1 tbsp of curd. Mix again so that the nuts are coated well.



Add grated ginger to the wet ingredients.

It's time to add the oatmeal liquid mix to the wet ingredients. The wet mix will be of very thick consistency.

Time to mix wet with dry ingredients. Do not overmix the ingredients. I prefer to mix with hands.




Now add baking soda to the dough.


Immediately add vinegar or apple cider vinegar over baking soda.


Add milk if the dough feels dry or too thick. I added 1 tbsp only. You may add up to 3 tbsp.

Look at the dough consistency. Yes, it has to be this thick- reminds you of bread dough, isn;t it?

Going into the microwave/oven. Bake at 180 degrees for 12 minutes and then for 10-15 minutes at 170 degrees.




Allow the cake to sit until it is completely cooled. DO NOT REMOVE/INVERT IT UNTIL IT HAS COOLED DOWN COMPLETELY. Else, it may crumble.


Once it has cooled down completely, cut into thick bars. I made thin cuts and my thinner slices simply crumbled down. Then I made thick cuts, which retained their shape.


Wheat cake rusk bars going into the oven for double making. Obviously, this is still in cake form. Bake at 170 degrees for 10-12 minutes. Then let them sit in the oven for 5 more minutes without the heat on. After 5 mins, it's to change sides - turn each cake rusk upside down and bake for 10 minutes more at 170 degrees. If you still feel, the rusk are soft from inside, bake them a little longer. Allow them to cool down completely before munching on these eggless tea rusks with whole wheat.

Did I say this is one of the yummiest cake rusks you will ever have. Believe me, you will never buy tea rusk eggless from the market again.
soft whole wheat cake rusk recipe

This Indian cake rusk recipe will come in handy all the time every time. 
If you are looking for cake recipes in Hindi, please translate this page using the translate button available -should be easy to follow it step by step.

I have a few ideas on mind - let's try making a banana cake rusk next time. What do you say? How will banana taste in tea rusk? Any ideas! Do drop in your suggestions!

Here comes the first feedback on this tea rusk recipe:


More feedback on this whole wheat almond biscotti:



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