No Knead cheese focaccia

Recipe inspiration: Suma of Cakes and More


1.5 cups +2 tbsp all purpose flour
3/4 tsp salt
1/2 tsp sugar
1.5 tsp active dried yeast
1/2 cup warm water
2 tbsp pizza sauce mixed with 2 tbsp water
1 -2 tbsp pizza herbs mix
3 tbsp oil
100 grams mozzarella cheese cut into small cubes

Add the yeast and sugar to luke warm water and keep covered for 5 minutes till it froths. Sieve the all purpose flour with salt and add the pizza herbs to it. Add 1.5 tbsp oil and the pizza sauce mix to the yeast mix and stir gently. Add in the flour and mix well to get a sticky batter. Add in the cheese pieces to it and mix. Transfer to a baking tray and let the mixture cover the entire tray. Spread the rest of the oil over it and cover it with a greased aluminium foil and let it rest for atleast an hour.

Spread some more oil and herbs. Bake in a preheated oven at 190 degrees for 35- 40 minutes until light golden brown.

Coconut cookies

Recipe inspiration: Veena of Veg junction


1 cup all purpose flour/ maida
1/4 cup butter -melted
1/4 cup sugar
1/4 cup coconut powder
1/4 cup milk
1/4 tsp baking soda

Mix the dry ingredients together - flour, coconut powder, baking soda and powdered sugar. Add in the melted butter to it and mix well. Slowly add in the milk as much required to get a soft dough. Make small balls and flatten them slightly.

Bake in a preheated oven at 140 degrees for 25 -30 minutes until done.

Crispy babycorn pakoda


Baby corn cut into pcs
2 tbsp gram flour
2 tbsp rice flour
2 tbsp corn flour
1 tsp chaat masala powder
1 tsp red chilli powder
Salt to taste
Oil to fry

Mix all the dry ingredients and add the baby corn to it. Sprinkle few drops of water to gather them and deep fry in hot oil till golden brown and well cooked.

Serve hot

Ragi Rava upma


1 cup roasted ragi rava
2 cups water
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Few curry leaves
1/4 tsp ginger paste
1 green chilli slit
1 cup chopped mixed vegetables (carrot, beans, peas and corn)
Finely chopped coriander leaves
Salt to taste

Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies, curry leaves, mixed vegetables and water. Add salt and ginger paste. When it starts boiling, add in the rava and mix well. When it absorbs the water, transfer to a vessel and pressure cook for 2 whistles.

Garnish with coriander leaves.

Whole wheat Stuffed Braided bread

Recipe inspiration : Gayathri's Cook spot


For the bread

2 cups wheat flour
Salt to taste
1/6 cup oil
Water as required
1 tbsp dry yeast
1 tsp sugar

For the stuffing

2 boiled and coarsely mashed potatoes
1 medium onion chopped
2 tsp oil
1 tsp cumin seeds
Salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam  masala powder
Finely chopped coriander leaves

Heat about 1/2 cup water to lukewarm and add yeast and sugar to it. Keep covered for 5 minutes till the yeast froths up.

Add this yeast mixture, salt, oil to the dough and add more water as required to get a soft dough. Cover with a wet muslin cloth and keep in a warm place for atleast 1-2 hrs till it doubles up.

Heat 2 tsp oil, add cumin seeds. When it splutters, add onions and fry till pinkish. Now add turmeric powder, potatoes, salt, red chilli powder and garam masala powder. Mix well for 2 minutes and finally add in the coriander leaves. Mix and keep aside.

Divide the dough into two balls and roll it into a big rectangle but thick. Place half the filling in the center and give the sides diagonal cuts like in the picture.


Start folding the strips inwards alternatively from both sides to form pleats. Repeat for the second portion of the dough and keep aside covered with a wet muslin cloth for another 1/2 hour. Brush with milk.

Preheat the oven to 200 degrees and bake the bread for 25-30 minutes till golden brown.

7 grain flour thalipeeth


1 cup 7 grain flour
Salt to taste
1 medium potato boiled and mashed
1 small onion chopped finely
Finely cut coriander leaves
1/4 tsp ginger paste
Finely cut green chillies or green chilli paste as reqd
1 tsp garam masala powder
Oil as required

Make a soft dough of the ingredients except oil with little water. Grease a plastic sheet with oil and pat medium sized balls of the dough on the sheet. Transfer it to a hot tava and cook with few drops of oil till golden brown spots appear on both sides.

Serve hot with sweet curds or any mildly spiced sidedish.

Homemade Rasgullas


1 ltr milk
2 tsp lemon juice
2 tsp all purpose flour
3/4 cup sugar
2 cups water

Boil the milk and stir in the lemon juice. Keep stirring for 5 minutes till the water starts getting clear and paneer accumulates. Switch off the stove and drain the water on a muslin cloth. Squeeze out the water from the paneer completely. Now keep rubbing the paneer till it gets soft without crumbling. Add in the flour and mix well. Make small balls and keep ready. Heat the sugar and water till it boils and add in the balls kept aside. Transfer to a vessel and pressure cook for one whistle.

Cool and serve spongy and tasty homemade rasagullas.

7 grain flour roti

For roti

1 cup 7 grain flour
Salt to taste
Oil as required

Unlike the normal wheat flour rotis, these rotis cannt be made into pulkhas as most of the flours added dont have any gluten content.

Make a soft dough of the flour, salt and water. Slightly wet a plastic sheet and pat medium sized balls of the dough on it with slightly wet hands. Slowly turn them over on hot tava that is greased with little oil. Cook with few drops of oil in the sides till golden spots appear on both sides and it is well cooked.

Serve hot with any spicy sidedish.

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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