Eggless vanilla muffins

Tried this recipe from Sharmi's blog Sharmis passion. It came out really good..


1.5 cups all purpose flour
1 tsp cornflour
1/2 tsp salt
1 tsp baking powder
1/4 cup cooking butter
3/4 cup powdered sugar
3/4 tsp vanilla essence
3/4 cup milk
2 tbsp coloured sugar balls

Sieve the flours, salt and baking powder together for two times.

Beat butter and sugar well till fluffy. Mix the essence and milk seperately and add it to the butter mix. Beat till creamy and add the flour mix slowly. Mix well till smooth without lumps. Add coloured sugar balls and mix.

Line the muffin liners in the tray and pour batter till 3/4th. To make a big cake, the same batter can be poured into a cake baking tray too.

Preheat oven to 180 degrees and bake for 25-30 minutes till toothpick comes out clean. Cool for 10 minutes and serve.

Garnish as desired.

Bran rice akkaravadisal


2/3 cup bran rice
1/ 3 cup greengram dal
4 tbsp bengalgram dal
1 cup jaggery
1 tsp cardamom powder
A bit of pachai karpooram (edible camphor)
Few roasted cashews and raisins
1 cup milk
2 tbsp ghee

Soak the rice in enough water for one hour. Pressure cook rice and dals with 2 cups of water and milk.

In a seperate vessel, add little water to the jaggery and heat till it starts boiling. Add cardamom powder to it and cooked rice and dal. Mix well. Add the edible camphor, ghee and mix well. Cook for five minutes.

Garnish with roasted cashews and raisins.

* If it gets thick, add some more milk and mix well before serving.

Chewy butterscotch cookies


1 cup all purpose flour
1/2 cup shortening/vanaspati
3/4 cup sugar (powdered)
3 tbsp butterscotch chips
1/2 tsp butterscotch essence

Sieve the sugar and flour together twice. Add the essence to the vanaspati and mix well. Add vanaspati little by little to the flour and keep mixing it. Finally add the butterscotch chips and mix well. Make small balls, flatten them slightly and make impressions with fork. Preheat oven to 180 degrees and bake the cookies for 8-10 minutes. Cool for 10-15 minutes before serving.

Vegetable seekh kabab


2 cups finely chopped and cooked mixed vegetables (cabbage, carrot, beans)
2 medium potatoes (boiled, peeled and mashed)
1/4 cup sweet corn cooked and mashed
4 tbsp oil
1/2 tsp cumin seeds
Salt to taste
1 green chilli finely chopped or paste
1/4 tsp ginger paste
2 tbsp gram flour
1/4 tsp chaat masala powder
Finely chopped coriander leaves

Heat 1 tbsp oil and add the cumin seeds. When it splutters, add the green chillies and ginger paste. Add the mixed vegetables, sweet corn and mashed potatoes. Add salt, chaat masala and gram flour. Mix well to get rid of the raw smell of gram flour. Finally add coriander leaves and mix. Allow it to cool for some time.

Use skewers to roll them into long kebabs or make bite sized kababs with toothpicks. 

Cook them on all sides on a hot tava with few drops of oil till golden brown.

Serve hot with some tomato sauce. 

Eggless Pound cake

Recipe adapted from Gayathri's Cookspot..she has an amazing collection of eggless bakes and this is one of them..


1.5 cups -3 tbsp all purpose flour
3 tbsp cornflour
1/4 cup buttermilk
3 tbsp +1/4 cup milk
1 tsp vinegar
1/4 cup curd
3/4 cup sugar
1/4 tsp baking soda
1 tsp baking powder
1.5 tsp vanilla essence
1/4 tsp salt
185 grams cooking butter

Sieve both the flours three times to mix it evenly. Mix to it - sugar, baking soda, baking powder and salt well.

Mix vanilla essence, buttermilk, 3 tbsp milk, 1/4 cup milk, vinegar and curd and whisk lightly.

Add butter to the dry ingredients and 1/3 of the liquid mixture. Mix well. Add another 1/3 rd of the liquid mixture and beat again. Finally add the last 1/3 rd and beat well. Meanwhile preheat the oven to 175 degrees. Pour into greased baking pan and bake for 30-35 minutes. Since I used smaller pan, it was done 10 minutes earlier.

Allow it to cool well and garnish as desired or serve as it is

Oats moong halwa


1/2 cup oats (dry roast)
1/4 cup greengram dal soaked in water for 1 hour
1 cup sugar
1 cup milk
2 tbsp ghee
Almond sliced or roasted cashews

Grind the soaked dal to a smooth paste with little water. Powder the roasted oats and keep aside. Heat the ghee in a non stick pan and add the dal paste and cook well till the raw smell of the dal vanishes. Add a little milk in between if required. Now add the roasted oats powder and milk. Cook for 2 minutes and add sugar and cook till everything gets mixed well and thick.

Garnish with sliced almonds or roasted cashews.

Bajra Alu thalipeeth


2 cups bajra flour
2 tbsp rice flour
2 tbsp wheat flour
Salt to taste
2 small boiled and mashed potatoes
Finely chopped coriander leaves
1/2 tsp garam masala powder
1 small onion chopped finely
Oil as required

Mix all the ingredients except oil and use warm water to make a soft dough. Grease a plastic sheet with few drops of oil. Make balls of the dough and pat them on the greased sheetto medium thickness rounds. Cook on hot tava with drops of oil till brown spots appear on both sides and it is well cooked.

Serve hot with raita of your choice.

2 - Min Eggless Microwave mug cake

Recipe source: Nithi's version at 4th sense cooking..Thanks for the perfect recipe Nithi


3 tbsp all purpose flour
3 tbsp oil
3 tbsp powdered sugar
3 tbsp milk
Pinch of salt
1/4 tsp cooking soda

For butterscotch cake-
1/4 tsp butterscotch essence 
2 tbsp butterscotch chips 
2 tbsp all purpose flour


For chocolate cake -
 1/4 tsp chocolate essence
2 tsp chocolate chips
2 tbsp cocoa powder

Mix all the ingredients well in a microwave safe mug to get a smooth batter without lumps. Microwave on high for exactly 2 mins. Allow it to set for 10 minutes and it is ready to eat.

Jowar roti


2 cups jowar flour
Salt to taste
Warm water
Ghee as required

Make a soft dough of the flour, salt and warm water. Make medium sized balls and pat on a greased sheet to medium thickness roti. Slowly put it on a hot tava and pat the upper surface with little water. Allow it to cook and slowly invert and cook on other side as well. When done, put it directly on tava as we do for pulkhas and serve hot with ghee.

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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at