100th Foodiemonday Bloghop Celebration 

Congratulations to all the bloghop members. This time we are celebrating 💯
 #Foodiemonday bloghop theme is #”100th celebrationyourbest. I am sharing my all the old bloghop posts today. 

I have learnt a lot from bloghop. And got many lovely friends here who are always ready to help each other. On this special occasion I would like to thank all our bloghop members. 

Every week we have to take a challenge to make a new recipe. Sometimes it takes out from our comfort zone. Really enjoying this culinary journey with Foodiemonday bloghop. 

Starting with some dessert  which I have posted for bloghop.

Watermelon sandesh

No bake mango cheesecake

Misti doi parfaite

Cake sandesh

Chocolate vanilla fudge

Kesar pista sandesh


Mango kalakand

Chocolate ice-cream 

Water chestnut laddu

Date palm jaggery rice pudding

Gokul pithe

Eggless sugarless choco orange mousse

Choco coco delight
Now here are some cookies which I have shared for bloghop 

Oats whole wheat caraway cookies

Oats almond jaggery cookies 

Red velvet choco chips cookies 

Date palm jaggery oats dry fruits cookies

Finger millet chocolate crinkle cookies 

Orange crinkle cookies

Vanilla chocolate chips cookies

Sugarless date and oats cookies 

Oats thandai nankhatai
Some delicious eggless cakes and muffins 

Kewra flavoured saffron pistachio muffins

Chocolate cake with orange crunch and glaze

Fruity muffins 

Water chestnut and coconut cake

Coconut mawa cake

Sugarless dry fruits cup cake with oats

Fruit cake 

Rasgulla cupcakes
Healthy and yummy drinks to beat the heat 

Beetroot smoothie


Orange grapes frozen cooler 

Cottage cheese and mango smoothie 

Watermelon cooler with Tulsi and aloe vera

Apple orange banana grapes and carrot smoothie
Delicious snacks 

Potato pie

Savoury potato cake

Beetroot appe 


Potato stuffed egg enchilada

Cheesy savoury muffins 

Ghugni and aloo kabli chaat 

Stuffed potatoes 

Savoury cake 

Oats veg burger

Aloo chop or potato fritters

Thin crust double burst pizza 

Oats semolina pancake 

Nimki or mathri

Some veg dishes I have shared for bloghop 

Banana butter masala

Rajasthani gatta curry 

Matar kofta 

Vegetable au gratin

Potato with nigella poppy seed and tomato

Aloo kofta curry 

Lentil patties in Mustard sauce 

Radhaballavi with dum aloo

Baked vegetables 


Cauliflower with ginger julienne 



Now some lip-smacking non veg dishes 

Railway mutton curry 

Egg korma

Masor tenga or tangy fish curry
One pot meal or rice dishes 

Mint rice 

Beetroot rice

Mexican rice

Carrot rice 


Soups, salad and salsa 

Mango pomegranate tender coconut salsa


Tomato cilantro egg drop soup 

Peas chickpea low calorie salad

Beetroot soup

Cheesy bread

Mixed vegetables stuffed paratha
From next Monday some more talented bloggers will be joining us. A warm welcome to Aruna ,Amrita Iyer ,Priya Iyer , Veena , Mallika, Poonam. Lets grow together.

Egg Less Sugarless Dry Fruits Cupcake With oats



Sugarless, butter less and egg less dry fruit cupcakes with oats.
A very healthy and yummy cupcake. You will love the aroma of cinnamon, cardamom and nutmeg.

A very flavourful dry fruit cake with all the goodness of dry  fruits and oats.

I haven’t used all purpose flour/maida ,sugar or any artificial sweeteners in it.
Perfect to satisfy the sweet craving of all the health conscious people.

Dry fruits are an easy source of essential nutrients. It is zero cholesterol and fats so totally guilt free. It has natural sugar,fiber and all the nutrients we need to maintain a healthy lifestyle.

Our this week’s #Foodiemonday #bloghop theme is dry fruits. My contribution is this super healthy and yummy cupcake.


This post is dedicated to all the diabetic people. They can enjoy it too. Just omit the tutti-frutti  and candied cherry. Because they have little sugar. And its perfect for you. I have used rice bran oil but you can use olive oil or any white oil.



Oats  – 1 cup ground

Whole wheat flour or atta  – 1/2 cup

Milk powder  – 1/2 cup

Oil  – 1/2 cup

Milk  – 1 cup+1/4 cup

Vinegar  – 1 tablespoon

Baking powder  – 1/2 teaspoon

Baking soda  – 1/2 teaspoon

Dates  – 1 cup seedless and chopped

Raisins  – 1/2 cup cleaned and soaked

Cashew nuts  – 1/4 cup

Almonds  – 1/4 cup soaked and peeled

Tutti-frutti  – 1/2 cup optional

Cinnamon powder  – 1/2 teaspoon

Cardamom powder  – 1/4 teaspoon

Nutmeg  – 1/4 teaspoon powder or grated

Candied cherry  – few for garnish, optional



Preheat the oven at 180° for 10 minutes.
Grease the cupcake moulds or muffins pan.
Add the vinegar in milk and keep aside.

Grind chopped dates, soaked raisins, soaked and peeled almonds and cashew nuts with 1/4 cup milk. Don’t make it smooth. Make a coarse paste.

Mix ground oats, whole wheat flour, milk powder, baking powder, soda, cardamom powder, cinnamon powder and nutmeg.

In a large bowl mix oil and milk vinegar mixture.
Add half of the dry ingredients mix well and add remaining dry ingredients and coarse dry fruit and dates paste.

Add tutti-frutti. Mix well. You can add little more milk if require. Make a thick batter.

Pour the batter in oil or butter greased moulds or muffins pan. Fill 3/4 in each mould.
Decorate with half candied cherry and tutti frutti.

Bake in preheated oven at 180° for 25 – 30 minutes. Or until the toothpick comes out clean.

Every oven take different time. Check after 15 – 18 minutes. Insert a toothpick in the middle of a cupcake. If it comes out clean its ready.

You don’t need any icing on it.
Let it cool and serve.

Note –
If you want to serve diabetic patient omit the tutti frutti and candied cherry.
If don’t have moulds make it in a cake tin, slice and enjoy 🙂

Banana Cake With Rice Flour


Banana cake with rice flour.
Once I have added rice flour in cake by mistake. But loved the texture and taste. It was super soft.
Now here is a banana cake with rice flour.

What do you do with the over ripe bananas. Nobody wants to eat in my home. Try this banana cake recipe with over ripe bananas and see how it finished so fast.

Ripe banana contains a high concentration of dietary fiber, vitamin C, potassium, vitamin B-6 and antioxidant compounds.

And over ripe bananas with dark spots in it is more effective in enhancing the property of white blood cells.

The more darker patches it has the higher will be its immunity enhancement quality. Riper the banana the better the anti–cancer quality.

So don’t throw away the over ripe banana. Use them in cake, muffins or cup cakes.



Whole wheat flour or atta – 1 cup

Rice flour  – 1/2 cup

Powdered sugar  – 1 cup

Oil  – 1/2 cup

Ripe bananas  – 2

Vanilla essence – 1 teaspoon

Baking soda  – 1/2 teaspoon

Baking powder  – 1 teaspoon

Vinegar. – 1 tablespoon

Milk  – 1/2 cup

Chocochips or any nuts for garnishing



Preheat the oven at 180 degrees for 10 minutes.
Grease a cake tin and dust with flour. Keep it aside.

Mix vinegar in milk. Milk should be in room temperature.
Mash the banana with a fork or use your mixer grinder to mash it well.

Beat the sugar with oil. I like less sweet so I have used 3/4 cup sugar but you can add 1 cup if you like.

Now add the mashed bananas and vinegar mixed milk. Mix well.
Add all the dry ingredients and vanilla. Mix well.

If you feel the batter is dry add some milk more.
Pour the mixture in the greased and flour dusted cake tin.

Tap the tin gently.
Spread some Chocochips or any nuts of your choice.

Bake in the preheated oven for 30 to 40 minutes.
Time depends on the oven. Every oven takes different time. Mine took 30 minutes.

Check with a toothpick. Insert the toothpick in the middle to check. Bake until the toothpick comes out clean.

Let it cool. Slice the cake and enjoy. Or serve with ice-cream or chocolate sauce.

Eggless Orange Muffins With Chocolate Inside

Look at the oozing chocolate


Orange muffins with chocolate inside. Amazed your kids with this surprise inside muffins.

Orange and chocolate mixed flavour made these muffins super yummy. And I am sure these oozing chocolate makes you happy.

Very simple ingredients and very easy to make.
Whole wheat flour and oats makes it healthy. I didn’t used all purpose flour or maida.

You can make it without oats too. In that case take 1 cup whole wheat flour or 1/2 cup whole wheat flour 1/2 cup all purpose flour.

I used rice bran oil you can use olive oil or any vegetable oil.




Whole wheat flour or atta – 1/2 cup

Ground oats  – 1/2 cup

Baking powder  – 1/2 teaspoon

Cooking soda  – 1/2 teaspoon

Orange juice  – 3/4 cup or as require

Powdered sugar  – 1/2 cup

Oil  – 1/4 cup

Orange zest  – 1/2 tablespoon

Cornflour  – 1 tablespoon

Chocolate fudge spread or any chocolate as require


Preheat the oven at 180 degrees.
Grease the muffin mould or muffin pan.

Sieve together all the flour, baking powder and soda.
In a bowl mix sugar and oil.

Add 1/2 cup orange juice and mix till the sugar dissolves.
Add the dry ingredients and mix well.

Batter should be thick pouring consistency. If require add more juice. Now add the orange zest and mix.

Pour 1 teaspoon batter in the mould. Place 1/2 teaspoon chocolate fudge spread in the middle. I have a jar of this spread so I used it. You can use any chocolate.

Fill the mould 3/4th. Tap the mould or muffin pan gently.
Bake for 15-20 minutes or until the toothpick comes out clean.

Check with a toothpick after 15 minutes. Every oven takes different time.
Mine took 17 minutes.

Let the muffins cool and remove them from the mould or muffin pan.
You can see the oozing  chocolate from the muffins.

Enjoy the brightness of your happy kid’s eyes.
Happy baking.

Pin Wheel Cookies


Pinwheel cookies straight out from my oven. My kitchen is filled with the lovely aroma of the cookies.

Recipe Courtesy:  Nita Mehta’s cookbook.

Pinwheel Cookies



240 gm  or 2 1/2 cups All purpose flour or Maida
1/2 tsp Vanilla essence
1 tsp Baking powder
1/8 tsp Salt
Slightly less than 3/4 cup Butter ( I used home made white butter)
Slightly less than 1 cup powdered Sugar
3 tbsp Milk
3 tbsp Cocoa powder



Sieve flour, baking powder & salt together.

Cream butter & powdered sugar till light & fluffy.

Add the flour, vanilla & milk. Mix gently to make a stiff dough.

Divide the mixture into two parts and blend cocoa powder in one.

Thinly roll out both the halves 1/8″ thick into equal sized pieces.

Place the chocolate piece on top of the white one. Roll the two tightly together as for Swiss rolls and allow to stand in a cool place for 20-30 minutes.

Cut into 1/4″ thick slices and place on a well greased baking tray.

Bake at 180° for about 10-15 minutes.

Your Pinwheel Cookies are ready to be cooled and relished.