Wheat Rava Khichdi

Some recipes feel like a gentle hug — warm, filling, and nourishing in every spoonful. For me, Wheat Rava Khichdi, or Godhuma Rava Khichdi, is one of those comfort meals that I keep going back to, especially in winter or when in it rains and is a definite when it's both like right now in Sydney. 

Made with cracked wheat (also called dalia or godhuma rava) and moong dal, this khichdi is a beautiful blend of simplicity and nutrition. It’s light on the stomach, easy to digest, and incredibly versatile. You can serve it for breakfast, a midweek dinner, or even pack it into a lunchbox for a wholesome, warming meal.

What I love most about this recipe is how easily it adapts — throw in some seasonal vegetables, top it with ghee, or finish with a squeeze of lemon. It’s naturally rich in fiber and protein, and if you make it with ghee, the aroma is just unbeatable.

If you're looking for something hearty yet healthy, comforting yet uncomplicated, I promise this wheat rava khichdi won't disappoint.

Full recipe below — and don’t forget to add a little extra ghee on top if your soul needs it.

Ingredients:

Main:

• Wheat rava (dalia / godhuma rava) – 1 cup

• Moong dal (split yellow dal) – ½ cup

• Water – 4 to 4½ cups (adjust for texture)

• Salt – to taste

Tempering:

• Oil or ghee – 2 tbsp

• Mustard seeds – ½ tsp

• Cumin seeds – ½ tsp

• Urad dal – 1 tsp

• Chana dal – 1 tsp

• Curry leaves – 8–10

• Dry red chilies – 1 or 2

• Green chilies – 2, slit

• Ginger – 1 tsp, finely chopped

• Hing (asafoetida) – a pinch

• Turmeric powder – ¼ tsp

• Chopped vegetables – 1 cup (carrot, beans, peas optional)

• Bay leaves - 1-2

• Garnish (optional):

• Fresh coriander

• Lemon juice

• Ghee drizzle

Method:

• Dry roast the moong dal in a pan for 2–3 minutes until slightly aromatic. Wash and keep aside.
• Dry roast wheat rava in a separate pan for 4–5 minutes on low heat until it turns slightly golden and aromatic. Set aside.
• In a pressure cooker or deep pot, heat oil or ghee.
• Add mustard seeds, bay leaves, cumin, urad dal, chana dal, red chilies, green chilies, ginger, and curry leaves. Sauté until the dals turn golden.
• Add hing and turmeric.
• Add the chopped vegetables (if using) and sauté for 2–3 minutes.
• Add moong dal and sauté for 1–2 minutes.
• Add 4½ cups water and bring to a boil. Add salt.
• Once boiling, add the wheat rava slowly, stirring continuously to prevent lumps.
• Cover and cook on low heat (or pressure cook for 1–2 whistles) until both rava and dal are soft and well-cooked.
• Let it rest for 5 minutes. Fluff gently. Garnish with fresh coriander and a squeeze of lemon. Serve with fried fish and papad.

Andhra Style Chikkudukaya Curry (Indian Broad Beans curry)

There’s something deeply comforting about the simplicity of regional Indian food, and for me, Chikkudukaya Curry (Indian broad beans curry) is one of those nostalgic recipes that instantly brings back memories.

Known as sem in Hindi, these broad, flat beans are a staple in many South Indian kitchens. But in Andhra households, chikkudukaya takes on a spiced, soulful transformation — lightly cooked with onions, tomatoes, garlic, and just enough heat to bring everything to life. It’s humble, hearty, and so satisfying.

This curry used to be a regular in my winter kitchen back in Hyderabad, India. I love how easy it is to prepare — no grinding, no fancy ingredients — just honest flavors that develop beautifully in one pan. You can make it as a dry stir-fry or as a moist, curry-style dish like I’ve shared here. I sometimes stir in a spoon of roasted peanut powder or coconut at the end for a rustic finish.

Ingredients:

• Chikkudukaya (broad beans) – 250g (washed, strings removed, cut into 1-inch pieces)
• Onion – 1 medium, finely chopped
• Tomato – 1 medium, chopped
• Green chilies – 2, slit
• Garlic – 4-5 cloves, crushed
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Dry red chili – 1 (optional)
• Turmeric powder – ¼ tsp
• Red chili powder – 1 tsp (adjust to taste)
• Coriander powder – 1 tsp
• Salt – to taste
• Oil – 2 tbsp
• Fresh coriander leaves – for garnish

Method:

• Prep the beans: Remove stringy sides of chikkudukaya and chop into 1" pieces. Rinse well.
• Boil (optional but faster): Pressure cook the chopped beans with a pinch of salt and turmeric for 1 whistle, OR cook covered in a pan with ¼ cup water until soft but not mushy.
• Tempering:
• Heat oil in a pan.
• Add mustard seeds, cumin, dry red chili.
• Once they splutter, add crushed garlic and green chilies. Sauté for 30 seconds.
• Add onion and sauté until light golden.
• Add tomatoes, turmeric, and a pinch of salt. Cook until tomatoes are soft.
• Spice it up:
• Add red chili powder, coriander powder, and mix well.
• Add boiled chikkudukaya pieces.
• Stir well to coat beans with the masala.
• Cook on medium heat for 5–6 minutes, stirring occasionally. Add a splash of water if too dry.
• Optional: Add coconut or peanut powder now for extra richness.
• Garnish with chopped coriander and turn off the heat.

Serve it with hot rice, a drizzle of ghee, and maybe some rasam on the side — and you’ve got a meal that tastes like home.

Dimer Dalna/ Boiled Egg Curry

In Bengali homes, dalna-style gravies are thicker than usual curries, mildly spiced, and beautifully aromatic with bay leaf, garam masala, and a generous pinch of nostalgia. Every household has its own version — some add potatoes, some don't; some use mustard oil for an authentic touch (I do!), and some temper it with paanch phoron.

What makes Dimer Dalna special for me is how effortless it is — no complex ingredients, no long hours in the kitchen, and yet, the end result tastes like something made with love and patience.

Whether you’re a Bengali missing home or just someone who loves bold, soulful Indian food, this egg curry will win your heart. Scroll down for the full recipe — and don’t forget the rice. You’ll want to soak up every last drop.  

Ingredients:

For Boiled Eggs:

• Eggs – 4 (hard-boiled)

• Salt – ½ tsp

• Turmeric powder – ½ tsp

For the Curry:

• Potatoes – 2 medium (peeled and cut into halves or quarters)

• Onion – 2 medium (finely sliced or grated)

• Tomato – 1 large (chopped or pureed)

• Ginger paste – 1 tsp

• Garlic paste – 1 tsp

• Green chilies – 2 (slit)

• Bay leaf – 1

• Whole cumin seeds – ½ tsp

• Cumin powder – 1 tsp

• Coriander powder – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – ½ tsp (adjust to taste)

• Garam masala powder – ½ tsp

• Sugar – ½ tsp

• Salt – to taste

• Mustard oil – 3 to 4 tbsp

• Water – 1 to 1½ cups (as needed)

• Fresh coriander – chopped (for garnish)

Method:

• Boil the eggs, peel them, and rub with a little turmeric and salt.
• Heat 1 tbsp oil and lightly fry the eggs until golden. Set aside.
• In the same oil, fry the potato pieces with a pinch of turmeric and salt till they get a light golden crust. Remove and keep aside.
• Add more oil if needed. Temper with bay leaf and cumin seeds.
• Add sliced onions and saute until golden brown.
• Add ginger and garlic paste. Saute until the raw smell disappears.
• Add chopped tomatoes, green chilies, and a pinch of sugar. Cook till oil separates.
• Now add turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook the masala well.
• Add fried potatoes and mix well with the masala. Add water to form a gravy.
• Cover and simmer till potatoes are cooked (about 10–12 minutes).
• Add the fried eggs and simmer for another 3–4 minutes.
• Sprinkle garam masala and chopped coriander.
• Turn off the heat and let it rest for a few minutes.

Serve hot with steamed rice, basanti pulao, or luchi/paratha.

Banana Oats Raisin Muffins

I am pretty sure that every once in a while, you have overripe bananas on your kitchen counter. Hats off to you if you don't, but clearly that's not the case with me. Whenever that happens to me, I think of a few options that I can use the bananas for - banana bread, banana smoothie, sometimes I also cut and freeze the bananas for making a smoothie later. 

Last weekend when this happened, I thought of preparing banana muffins. This was to make sure we can use these masterpieces for snacking during the school holidays. My daughter is not a fan of raisins as such but does not mind having them. To make it healthy, I have added steel cut oats to the recipe. You can replace it with all-purpose flour instead if you wish to. 

Ingredients:

- Overripe Bananas - 2

- Sugar - 1/2 cup

- Cinnamon powder - 1 tsp

- Self Raising whole wheat flour - 1/2 cup

- Steel cut oats - 1 and 1/2 cups

- Vanilla essence - 1 tsp

- Milk - 1/2 cup

- Olive oil - 1/4 cup

- Eggs - 2

- Baking powder - 1 tsp

- Raisins - 1/2 cup

Method:

- Mash the bananas with a fork in a bowl.

- In another bowl, beat all the wet ingredients (oil, milk, eggs, sugar, vanilla essence) together.

- To this mixture, the add mashed bananas and mix well.

- Add the flour, baking powder, raisins and oats and mix well.

- Line a muffin tray with muffin cases and preheat oven to 170 degrees celcius.

- Once the oven is preheated, bake muffins for 20 mins.

- Let it cool before serving.

 

Protein Ladoos / Date and Coconut Bliss balls

It is our family ritual to go to the library and borrow books every alternate Saturday. I recently realized that it has been an amazingly long time since I have bought any books for myself. The library in my suburb is also very well stocked. You get each and every book you need and can also place a request for ones you can't find. In case you are wondering why I am writing about a library in this post. The recipe I am going to share today is from one such book that I borrowed. This now is a regular feature in my kitchen. We use it not just for school lunch but also to satiate the mid-morning sugar craving when it kicks in. 

 Ingredients:

- Pitted Mejdool Dates - 1 cup

- Desiccated coconut - 1 cup

- Chia seeds - 1/2 cup

- Sunflower seeds - 1/2 cup

- Sesame seeds - 1/2 cup

- Pumpkin seeds - 1/2 cup

- Vanilla Extract - 1/2 tsp

- Honey (Optional) - 1/4 cup

- Cinnamon - 1/2 tsp

Method:

- Place all ingredients in the food processor bowl.

- Whisk until smooth and dates are very finely chopped.

- Divide into equal portions.

- Roll each portion into a ball.

- Roll over extra coconut (optional).

- Store in an airtight container in the fridge.

Pancake Balls

What is better than pancakes on a Sunday morning? Pancake balls 😇. This is easy to make and a hit amongst kids. Daughter used to love it as a kid and still does so it's basically approved for all ages. You do need a Paniyaram Pan to make this though. If you don't know what a Paniyaram pan is, then please check it here.

 Ingredients:

- All Purpose Self Raising Flour - 2 tbsp

- Sugar - 1 tbsp

- Salt - a pinch

- Jam - 1 tbsp

- Egg - 1

- Milk - 1 tbsp

- Vanilla essence - 1 tsp

- Oil - 1 tsp

Method:

- Beat the egg in a bowl.

- Add milk, sugar, salt, vanilla essence into the eggs and make a wet batter.

- To this add flour and mix well.

- When the consistency is like cake batter, put the paniyaram pan on stove for heating.

- Brush the pan with oil.

- Add a spoonful of batter onto each hole in the pan. 

- To this add a tsp of jam and cover with batter again.

- Let it cook on low flame for 2-3 mins.

- When the pancake balls brown slightly, flip it and let the other side cook too on low flame.

- Serve hot with honey or maple syrup and your choice of fruits. Sunday breakfast is sorted!!

Oats Bar (Nut Free)

We always pick up oat bars during our weekly shop at the market. It is an easy grab as a snack and seems to be healthy. It is not as healthy as you think it is, you would know if you took a peek at the ingredients. It's pretty easy to make at home though. This way its way healthier and cheaper. Give it a try and you will never go back to buying them.

Ingredients:

- Oats - 2 cups

- Pepitas - 1/2 cup

- Sunflower seeds - 1/2 cup

- Dried Cranberry - 1/2 cup

- Raisins - 1/2 cup

- Dried Figs chopped - 1/2 cup

- Honey - 1/2 cup

- Brown sugar - 1/3 cup

- Coconut Oil - 1/3 cup

- Egg lightly beaten - 1

- Plain Flour - 1/2 cup

- Shredded Coconut - 1 cup

Method:

- In a mixing bowl, add oats, pepitas, sunflower seeds, coconut, flour, cranberry, figs, and raisins. Mix this really well with a spoon.

- In a saucepan, add sugar, coconut oil and honey and heat while mixing till the sugar melts. Then let it cool slightly.

- Make a well in the middle of the dry mixture, add the egg and the melted sugar, honey and oil.

- Mix well so that the mixture is coated very nicely with the liquid. 

- Preheat the oven to 180 degrees Celsius.

- Line a rectangle tin with butter paper.

- Pour the mixture onto the tin and press very well so that it all sticks together. You can use a spoon to press it down.

- Bake it at 180 degrees Celsius for 20-25 mins.

- Let it cool and cut into rectangle pieces. You can store it outside for 4 days. In case you want to freeze it, pack each with butter paper before doing so.

This is a nut free school friendly version. Feel free to chop and add nuts if you want.

 

Wheat Rava Upma

Wheat Rava is wheat semolina and upma is a south Indian breakfast dish. It is a humble, healthy but filling dish that keeps you full for long.

 Ingredients:

- Vegetables of your choice cubed (1 cup). I have used, carrots, onion and cauliflower. 

- Oil - 1 tbsp

- Ghee - 1 tsp

- Curry Leaves - 6-7

- Mustard Seeds - 1 tsp

- Jeera/Cumin Seeds - 1 tsp

- Peanuts - 1 tbsp

- Wheat Rava / Bulgur - 1 cup

- Water - 3 cups

- Salt/Sugar - As per taste

- Green Chili split - 1 (optional)

 Method:

- Heat oil in a wok.

- When hot add mustard seeds, cumin seeds, peanuts, chili and curry leaves.

- When they splutter, add the veggies and fry till half cooked.

- Add this point add the wheat rava, salt and sugar and mix well for 2 mins.

- Add water, cover with a lid and let it cook on low flame. 

- Will be cooked in 15-20 mins. Keep mixing at 2 min intervals so that it does not burn/stick to the bottom of the wok.

- Add Ghee when cooked and serve hot with Sambar.

Shahi Paneer

Shahi is a Hindi word and translates to royal and Paneer is basically cottage cheese. So literal translation of this Indian curry is Cottage Cheese in a Royal Gravy. With Indian curries, there are some tricks and tips e.g., if you want the curry to have a white/royal base (Shahi), boil the onions before making a paste; if you want it red, fry the onions before making the paste; if you want the curry to be deep brown or darker in colour, cook it in an iron wok/vessel. As is evident from the pictures, this curry has a white base, hence the onions have been boiled before being made into a paste.

Ingredients:

- Onions Peeled cut into halves and boiled - 2

- Ginger and Garlic paste - 1 tbsp

- Paneer - 200 gms

- Coriander Powder - 1 tsp

- Cumin powder - 1 tsp

- Salt - Acc to taste

- Sugar - 1 tsp / acc to taste

- Cinnamon stick - 1 inch

- Bay leaves - 1

- Cumin seed - 1/2 tsp

- Cashews - 4-5

- Poppy seeds - 2 tsp

- Cream - 2 tbsp

- Any White Oil - 2 tbsp

- Yogurt - 1/2 cup

- Garam Masala - 1 tsp

Method:

- In a wok, add white oil and let it heat on medium flame for a min.

- Add the paneer and fry until golden and then set it aside..

- In the same oil add the cinnamon, bay leaves, cumin seeds.

- Make a paste from the boiled onions, make a separate paste with cashews and poppy seeds.

- Let the cumin seeds splutter and then add the onion paste.

- Fry the onion paste for 2 mins and then add ginger and garlic paste and fry until raw smell goes away.

- Then add all the powdered masalas (apart from garam masala) and a little bit of water and let all the masalas cook. 

- To this add yogurt and fry till this leaves oil on the sides.

- Add the cashew and poppy seed paste and mix well. 

- Again, fry till it leaves oil from the sides.

- At this stage add the cream and let it come to a boil. Your gravy base is ready. 

- Now add the paneer, cover and cook on low flame for 2-3 mins.

- Before switching off the flame, add garam masala powder and mix well.

- Serve hot with Roti or Naan with a side of vegetable salad.

Tip - If you want it spicy, add chopped green chili when frying the masala. 

 

Orange Cake

 

Sticking to the ritual of baking cakes every weekend for snacking over the week ahead. This time there were loads of oranges in the fruit tray and hence Orange Cake it was!

Ingredients:

- Sugar - 1/4 cup

- Olive oil - 1/2 cup

- Whole meal Self Raising Flour - 1 cup

- Vanilla essence - 1 tsp

- Eggs - 2

- Juice of 1 orange

- Grated orange rind - 2 medium sized oranges

Method:

- In a bowl add the oil, sugar and eggs and mix well.

- To this add the flour and fold it all in together.

- When mixed well, add vanilla essence, orange rind and orange juice. Mix everything together.

- Preheat oven to 165 degrees celcius (temperature may vary based on your oven).

- Line a baking tray and add the batter.

- When oven is preheated, put the tray in (middle shelf) and bake for 30 mins.

- Let it cool and snack for the week is ready.

Carrot, Apple and Oats Muffins

Have a busy week ahead? Don't have time to cook breakfast? Not to worry!! Bake these healthy muffins during the weekend and grab and go breakfast is sorted.

Ingredients:

- Rolled Oats - 1.5 cups

- Grated Carrot - 1 cup

- Grated Apple - 1 cup

- Vegetable Oil - 1/4 cup (You can use any white oil).

- Baking Powder - 1 tsp

- Egg -1

- Vanilla Essence -1 tsp

- Sugar - 1/4 cup (I like keeping it less sweet as the apples and carrots add some sweetness too! Feel free to add more sugar if you want breakfast to be sweeter and less healthy!)

- All Purpose Wheat Flour - 1/4 cup (For binding, you could use self-raising flour too.)

- Milk - 2 tbsp or more based on consistency of batter.

 

Method:

- Mix all the wet ingredients i.e., sugar, oil, egg, vanilla essence in a mixing bowl.

- Add all dry ingredients (flour, baking powder, oats) to it and fold the mixture in.

- At this point you should have ribbon like consistency for the batter. If you dont then add milk and mix again.

- Add in the carrot and apple and mix well.

- Preheat oven to 160 degrees Celsius.

- Line your muffin tray with muffin cases, leave 1 muffin section. 

- Fill the muffin cases halfway through with the batter.

- One muffin hole that you left empty, fill it halfway through with water. This helps keep the muffins moist when baking. 

- Bake for 30-35 mins.

- Let it cool and enjoy with honey. Can be stored in an airtight container and left in the pantry in winter. In summers storing in the refrigerator would make more sense. Grab one or two when running late and have no time for breakfast.

Ragi/Finger Millet Idli

I have grown up eating a lot of south Indian food. The primary reason for that being my Dad's love for south Indian cuisine. Idli was very common at our breakfast table during my growing up years. Same was reflected in my kitchen when I started cooking. To add to the likelihood of South Indian cuisine finding a place in my kitchen, was the fact that we lived in Hyderabad for 12 years. Hyderabad is the capital of Telangana and an Indian city we hold very close to our hearts as a family. Thats where we started our life together, where our daughter was born. So many first times of my life in this city!

I was introduced to Ragi Idlis in Hyderabad. Idli is traditionally prepared with Idli Rava (Semolina) and Urad Dal (split black lentils), but this recipe basically replaces the Idli Rava with Ragi flour making it healthier. All millets including Ragi is very high in fiber making it an ideal weight loss ingredient. Ragi is rich in iron, calcium, minerals and vitamins. Ragi is also known to help with muscle growth. This recipe also calls for fermentation of the batter hence making the end product good for gut health.

Ingredients:

- Urad Dal / Split Black Lentils - 1/2 cup 

- Ragi Flour - 1 and 1/2 cup

- Methi Seeds - 1 tsp

Method:

- Wash Methi seeds and Urad Dal in a bowl and soak them for 8-12 hours.

- To another bowl soak Ragi flour for 1-2 hours (optional).

- Once soaked, take the urad dal and use a mixer grinder to turn it into a thick, fluffy and frothy batter.

- To this batter, add the soaked ragi flour and mix well.

- Cover and keep in a warm place. Leave for 12-14 hours or overnight.

- When fermented, you will not get the raw smell of ragi or urad dal instead you will get a mild fermented flavor. Yet you will not get a sour smell.

- At this stage the batter is ready. 

- Take your idli steamer (you can buy one at any Indian Store), fill the pot with a cup of water and bring it to a boil on the stove.

- While the water comes to a rolling boil, grease the idli plates and pour the batter in.

- Cover and steam the Idlis for exactly 10-12 mins.

- Open the lid of the Idli steamer and scoop the idlis out.

- Serve hot with Sambar or Chutney or both. 

Chicken Kasha

Chicken Kasha is a much-loved Bengali delicacy generally served in lunch or dinner with a side of Pulao or Naan. This oily and spicy chicken curry is a must try if you are a fan of Bengali cuisine. The deep brown colour is because the dish is traditionally prepared in an iron wok, dont worry if you dont have one. You can prepare it in whichever wok or pan you have.

Ingredients:
-  Chicken (curry Cut) - 1 kg. Feel free to use any cut available.
- Plain / Greek Yogurt - 1 cup
- Onions finely chopped - 3
- Garlic Paste - 2 tbsp
- Ginger Paste - 1 tbsp

- Mustard Oil - 6 tbsp

Powdered Masala - Take it in a bowl and mix with 2 tsp of water to make a paste
- 1 Tsp. Turmeric Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 2 Tsp. Cumin Powder
- 2 Tsp. Coriander Powder
- 1 Tbsp. Sugar
- 2 Tsp. Salt 
Khara/Gota Masala
- 2 Bay Leaf
- 3 Dry Red Chili
- 3 Green Cardamoms
- 1 Inch Cinnamon Stick
- 1 tsp Jeera

 Method:

- Marinate chicken with the Masala Paste, yogurt, onion, ginger garlic paste and half the oil for at least 1 hour, overnight is best.

- In a wok or pan (best if iron), heat the remaining oil.

- When hot, add all the Khara Masala and let it splutter.

- At this point add the marinated chicken.

- Let it cook, stir Occasionally.

- Let all the water dry, and the masala leave oil. 

- You can garnish with coriander leaves and serve hot with Pulao or Ruti/Naan.

Shada Alur Tarkari / White Potato Curry

Shada Alur Tarkari or White potato curry is a must make dish on Sunday mornings to go with Luchi (deep fried bread) in any bengali household. This needs very little ingredients and is delish. Goes really well with hot phulkas or paratha too. This is also a very common dish during Bengali wedding breakfasts when served with a side of Luchi and hot Rosogollas. This is not a very common preparation at my place coz the husband does not eat potatoes nor anything deep fried. But I do make it sometimes for myself and daughter when craving kicks in.

Ingredients:

- Brushed Potatoes - 2

-  Hing/Asafoetida - 1/2 tsp

- Salt - 1 tsp

- Sugar - 1 tsp

- Dried Red Chilli / Green Chilli - 2

- Mustard Oil - 2 tsp

 

 Method:

- Cut the potatoes into cubes and soak them in water. This will prevent them from turning brown.

- In a wok or pan, heat mustard oil.

- When hot add the red chilli (optional) and hing.

- Add potatoes and salt. At this point you can add green chilli too.

- Keep stirring every few minutes otherwise will stick to the bottom of the pan.

- If the potatoes are taking too long to cook or sticking to the pan, you can add a splash of water and cover the pan will the flame at low.

- Once the potatoes are soft but firm, add sugar.

- Serve hot with Luchi / Phulka / Porota / Ruti.

Blueberry Chia seeds coconut cake

How about a healthy cake recipe? According to me all homemade cakes are healthy! Having these in the pantry helps when the 3pm snack timer goes off in your brain. Its better to have this than having a few store bought cookies or fried snacks.

Ingredients:

- Self Raising Flour - 1 cup

- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup

- Sugar - 1/2 cup

- Vanilla Essence - 1 tsp

- Chia seeds - 2 tbsp 

- Blueberries - 100 gm

- Coconut flakes - 1/4 cup

- Eggs - 2

- Milk - 3 tsp

 Method:

- Preheat oven to 160 degrees Celsius.

- Line a cake tin with butter paper and keep it ready.

- Crack 2 eggs in a big mixing bowl.

- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.

- Add oil and mix well until everything is mixed and forms a batter.

- To this add half the flour and fold it in.

- Add the next half and fold it in too.  

- Add in and mix vanilla essence and milk at this time to get the right consistency.

- Mix in blueberries, coconut flakes and chia seeds. Keep some aside to sprinkle on top

- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.

- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.

- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.

- Once baked, take out of the oven and let it cool.

- Cut and serve. 

Roasted Salmon with Indian Spices

Salmon, the favourite fish of the family! I try talking people through the health benefits, but what sells salmon for me (or rather loads of folks like me) is the taste. The taste is just so rich. The right amount of flesh and fat make it an amazing fish to bake. 

This preparation is a regular in my kitchen mostly for weekend lunches. Sometimes also finds a place on the dinner table with a side of salad and rice, or soup and bread (an absolute winter favourite).

Ingredients:

- Salmon - 2 fillets cut lengthwise (I generally buy Salmon from seafood deli section of our local Woolies). You can get fresh salmon from nearest local markets too.

- Coriander Powder - 1/2 tsp

- Cumin Powder - 1 tsp

- Red chilli powder - 1 tsp (increase or decrease based on your spice tolerance levels)

- Lemon juice - 2 tsp

- Greek Yogurt / Curd -  1 tbsp

- Ginger and Garlic Paste - 1 tsp

- Salt - according to taste

Method:

- Beat the yogurt in a small bowl so that it is creamy and there are no lumps.

- Add all powdered spices into the yogurt and mix well.

- Wash the salmon and pat dry.

- Add all the mixed spices and yogurt to the fish. Also add 2 tsp lemon juice, ginger garlic paste and salt.

- Let it marinate for 1 hour (at least 30 min).

- Preheat oven to 200 degrees.

- Once preheated, bake salmon for 30 min on 200 degrees.

- Serve hot with a wedge of lemon. Can be served with sides of rice and salad.

Coconut Choc Chip Cake

Coconut is the flavour of the season for me! I am from a tropical country and coconut finds its place a lot in Bengali cuisine. Be it curries, desserts or snacks coconut always finds a place in my kitchen.

Ingredients:

- Self Raising Flour - 1 cup

- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup

- Sugar - 1/2 cup

- Vanilla Essence - 1 tsp

- Chocolate chips - 2 tbsp

- Coconut flakes - 4 tbsp and extra for sprinkling on top

- Eggs - 2

- Milk - 3 tsp

 Method:

- Preheat oven to 160 degrees Celsius.

- Line a cake tin with butter paper and keep it ready.

- Crack 2 eggs in a big mixing bowl.

- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.

- Add oil and mix well until everything is mixed and forms a batter.

- To this add half the flour and fold it in.

- Add the next half and fold it in too.  

- Add in and mix vanilla essence and milk at this time to get the right consistency.

- Mix in coconut flakes and chocolate chips. Keep some aside to sprinkle on top

- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.

- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.

- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.

- Once baked, take out of the oven and let it cool.

- Cut and serve. 

Blueberry Choco chip and Coconut Cake

Our family loves cake as afternoon snack and lunch box treat. The daughter does not like blueberries, she eats them only if they are in a dessert or in cake. We have also been watching Is it Cake? on Netflix these days so this snack fits in perfectly for this work week. 

Ingredients:

- Self Raising Flour - 1 cup

- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup

- Sugar - 1/2 cup

- Vanilla Essence - 1 tsp

- Chocolate chips - 2 tbsp 

- Coconut flakes - 4 tbsp and extra for sprinkling on top

- Eggs - 2

- Milk - 3 tsp

- Fresh Blueberries- 100gm

Method:

- Preheat oven to 160 degrees Celsius.

- Line a cake tin with butter paper and keep it ready.

- Crack 2 eggs in a big mixing bowl.

- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.

- Add oil and mix well until everything is mixed and forms a batter.

- To this add half the flour and fold it in.

- Add the next half and fold it in too.  

- Add in and mix vanilla essence and milk at this time to get the right consistency.

- Mix in coconut flakes, blueberries and chocolate chips. Keep some aside to sprinkle on top

- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.

- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.

- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.

- Once baked, take out of the oven and let it cool.

- Cut and serve.