Flourless Sweet Potato Ginger Cake

 A moist, tender, and warmly spiced flour-less sweet potato ginger cake that’s naturally gluten-free, rich in nutrients, and perfect for cozy gatherings. Sweet potatoes and ginger create an irresistible flavor combination in this wholesome dessert!

  

Ingredients

2 cups mashed sweet potatoes (about 2 medium)

3 large eggs (room temperature)

½ cup coconut sugar (or brown sugar)

¼ cup maple syrup (or honey)

⅓ cup melted coconut oil (or butter)

1 tsp vanilla extract

1 ½ tsp ginger pdr

1 tsp cinnamon pdr

½ tsp nutmeg pdr

¼ tsp cloves pdr

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

Optional Add-ins & Toppings:

1tbsp freshly grated ginger (extra spice)

½ cup chopped pecans or walnuts (for crunch)

Candied ginger pieces (for garnish)

Whipped coconut cream or caramel/maple glaze

Method

Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, roast for 45–60 minutes until soft. Let cool, scoop out flesh, and mash until smooth.
 

Prepare the Batter: In a large bowl, whisk together eggs, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Stir in mashed sweet potatoes until combined.

Add Dry Ingredients: Sift in ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Gently fold until just combined. Stir in optional add-ins if using.
 

Bake the Cake: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan. Pour in the batter, smooth the top, and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
 

Cool & Serve: Let cool for 15 minutes in the pan, then transfer to a wire rack. Serve as is or top with whipped cream or glaze.

 

Notes

Roasting Sweet Potatoes: Enhances sweetness and prevents excess moisture.
 

Spice Adjustment: Add more ginger for a spicier kick or a touch of cardamom for variation.
 

Storage: Keeps for 2 days at room temp, 5 days in the fridge, or 3 months frozen.
 

Vegan Option: Use flax eggs and maple syrup instead of honey. 

 

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The types of Mangoes Available in India, in different months

 

Zucchini flatbread

Ingredients

1 medium zucchini (approximately 200g/7oz)*

4 tbsp (30g) oat flour

100g (1 cup) grated mozzarella cheese

2 large eggs

1/2 tsp salt or to taste

1/4 tsp freshly ground black pepper

1 tsp dried herbs (thyme, oregano, or Italian seasoning)

1/2 tsp garlic powder (optional)

1 tbsp olive oil (for greasing the parchment paper)

Fresh herbs for garnish (optional)

 Preparations

 Preheat your oven to 200°C (400°F). Line a round baking pan with parchment paper and lightly brush with olive oil.

Wash the zucchini thoroughly and trim off both ends. Grate the zucchini using the large holes of a box grater or a food processor with a grating attachment.

Place the grated zucchini in a clean kitchen towel or several layers of cheesecloth. Gather the edges together and squeeze firmly to remove as much moisture as possible. This step is crucial for achieving a crisp rather than soggy flatbread.

 In a medium bowl, beat the eggs lightly. Add the drained grated zucchini, oat flour, 3/4 of the grated mozzarella (reserve some for topping), salt, pepper, dried herbs, and garlic powder if using.

Stir the mixture until all ingredients are well combined. The batter should be moist but not watery.

Transfer the zucchini mixture to the prepared baking pan. Use a spatula or the back of a spoon to spread it evenly into a circle, about 1/2 inch (1.25 cm) thick.

Sprinkle the remaining mozzarella cheese evenly over the top of the flatbread.

Place the pan in the preheated oven and bake for 25-30 minutes, until the flatbread is golden brown and the cheese has melted and begun to bubble and brown slightly.

Remove from the oven and let the flatbread rest for 5 minutes before cutting. This allows it to set and makes it easier to slice. Cut into triangular slices like a pizza and serve warm.

* Those who don't get zucchini easily, can use tender bottle gourd/ lauki as it is called, wash well, peel and grate it, squeeze out the excess moisture well, or it will absorb more flour. 

Tips 

Adjust flour as needed: If your batter seems too wet even after squeezing the zucchini, add an extra tablespoon of oat flour.

For a more cohesive mixture, let the batter rest for 5 minutes before spreading it in the pan. This allows the oat flour to absorb some moisture.

Use the back of a measuring cup to press the mixture into an even layer for consistent baking.

Parchment paper is key: Don’t skip the parchment paper, as it prevents sticking and makes removal easy.

If your oven has hot spots, rotate the pan halfway through baking for even browning.

 

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Red Velvet Cake in a Mug- Microwave

Ingredients

for red velvet mug cake:

8 tbsp maida / all purpose flour

2 tbsp cocoa powder

4 tbsp powdered sugar / icing sugar

½ tsp baking powder

pinch of salt

5 tbsp unsalted butter, melted

6 tbsp full cream milk

½ tsp vanilla extract

½ tsp vinegar

5 drops or ¼ tsp red food colour

few pieces of chocolate

whipped cream, for serving

½ tsp sugar crystals

 

Preparations

Take maida, cocoa powder, powdered sugar, baking powder and salt.

Mix well,then add melted butter, milk, vanilla extract, vinegar and red food colour.

Mix well and transfer into a mug.

Add in chopped chocolate pieces.

Mix gently and microwave for 2 mins.

Garnish and serve immediately.

 

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Chocolate Brownie cake in a Mug

 Ingredients 

for chocolate brownie mug cake:

 

6 tbsp maida / plain flour / all purpose flour / refined flour

4 tbsp cocoa powder

4 tbsp powdered sugar / icing sugar

½ tsp baking powder  

pinch of salt

5 tbsp oil

6 tbsp full cream milk

½ tsp vanilla extract

1 tbsp walnuts finely chopped

few pieces of chocolate

1 scoop pf Vanilla ice-cream for serving

½ tsp sugar crystals

Preparations

 

Take maida, cocoa powder, powdered sugar, baking powder and salt.

mix well.  Add oil, milk and vanilla extract.

mix well and transfer into a mug.

add in chopped chocolate and walnuts and sugar crystals

mix gently and microwave for 2 mins.

finally, garnish serve immediately.

 

 

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Paneer Stuffed Kulcha

 Ingredients

For dough:

2 cup maida

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

1 tsp sugar

¼ cup curd

milk, for kneading

2 tsp oil, for greasing

For paneer stuffing:

200 gm paneer, crumble

2 green chilies finely chopped

1" ginger, grated

½ onion, finely chopped

2 tbsp coriander leaves finely chopped

¼ tsp turmeric pdr

½ tsp chili powder

½ tsp cumin powder

¼ tsp rock salt

1 tsp amchur pdr

½ tsp salt

Other ingredients:

kalonji / onion seeds

coriander leaves

butter, for greasing

 

Preparations

In a large bowl take 2 cup maida, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt, 1 tsp sugar and mix well.

Add ¼ cup curd and mix well.

Now add milk as required and start to knead the dough.

The dough will be sticky in beginning; keep kneading till the dough turns soft.

Add 2 tsp oil and continue to knead well.

Cover and rest for 2 hours.

To prepare the paneer stuffing, in a bowl, take 200 gram of crumbled paneer.

Add 2 chilies, 1" ginger, ½ onion, and 2 tbsp coriander.

Also, add ¼ tsp turmeric, ½ tsp chili powder, ½ tsp cumin powder, ¼ tsp rock salt, 1 tsp amchur, and ½ tsp salt.

Mix well, making sure all the spices are well combined. Keep aside.

After the dough has rested well, knead again and pinch a ball-sized dough.

Stuff in the ball-sized paneer stuffing.

Dust it with maida and roll it slightly thick.

Spread the water on top and sprinkle with kalonji and coriander.

Cook in hot tawa by adding some oil.

Flip over and cook both the sides till it's half cooked.

Now directly cook on the fire till the kulcha puffs up and cooks uniformly.

Rub some butter on top of the kulcha.

Enjoy Paneer Kulcha with some gravy, pickles and curd.         

 

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Aloo cheela/ potato pancakes

 Ingredients

3 potato, grated

2 tbsp carrot, grated

2 tbsp coriander, finely chopped

1 tsp ginger garlic paste

2 green chilies finely chopped

1 tsp cumin

¾ tsp salt

2 tbsp besan

2 tbsp rice flour

2 tbsp corn flour

½ tsp pepper powder

oil/ Ghee  for roasting

 

Preparations

Peel the skin of 3 potatoes and grate.

Soak the grated potato in water to remove excess starch.

Squeeze the water, and transfer to the large bowl.

Add 2 tbsp carrot, 2 tbsp coriander, 1 tsp ginger garlic paste, and 2 chilies.

Also add 1 tsp cumin, ¾ tsp salt and mix well.

Further add 2 tbsp besan, 2 tbsp rice flour, 2 tbsp corn flour and ½ tsp pepper powder.

Mix well making sure everything is well combined.

Grease the pan with oil, and press a ball-sized mixture as thin as possible.

Roast on low flame till the cheela turns golden brown.

Flip over and roast both the sides till the cheela turns golden brown and crispy.

Finally, enjoy Aloo Cheela with chutney of your choice and curd. 

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Peanut powder Chutney

 Ingredients

 

1 cup peanut

2 tsp oil

10 dried red chili

few curry leaves

1 tsp cumin

small piece tamarind

2 tbsp dry coconut

10 cloves garlic

1 tsp salt

pinch hing

 

 

Preparations

 

dry roast 1 cup peanuts on low flame till they turn crunchy.

Keep roasting on low flame uniformly till the skin separates.

Cool completely, and separate the skin from the peanuts. Keep aside.

In a pan heat 2 tsp oil. Fry 10 dried red chili, a few curry leaves, 1 tsp cumin.

Also add a small piece of tamarind, 2 tbsp dry coconut, and roast on low flame.

Cool completely, and grind to a fine powder.

Add roasted peanuts, 10 cloves garlic, 1 tsp salt and pinch hing.

Pulse and grind to a coarse texture.

Finally, enjoy Peanut Chutney Powder with hot steamed rice, idli, or dosa.

 

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Dal Paranthas

 Ingredients

1 cup chana dal, soaked 3 hours

¼ tsp turmeric pdr

½ tsp Kashmiri red chili powder OR green chilies to taste finely chopped

½ tsp amchur / dry mango powder

½ tsp garam masala

½ tsp cumin powder / jeera powder

¼ tsp ajwain / carom seeds

½ tsp salt

2 tbsp coriander leaves, finely chopped

10 ball sized wheat dough

oil for roasting

 

Preparations

 in large vessel take 1 cup chana dal, soaked for 3 hours.

boil for 15 minutes or till chana dal turns soft yet retain their shape.

drain off the water and keep aside for 30 minutes or till water is drained off completely.

transfer the cooked chana dal into a blender and grind to a fine powder.

add ¼ tsp turmeric, ½ tsp chili powder, ½ tsp amchur, ½ tsp garam masala, ½ tsp cumin powder, ¼ tsp ajwain, ½ tsp salt and 2 tbsp coriander leaves.

mix well making sure all the spices are combined well.

pinch a ball sized wheat dough and dust with some wheat flour. 

further, roll it in a circle of about 5 to 5.5 inches in diameter.

place a ball sized chana dal stuffing in the centre.

take the edge and start pleating bringing to centre.

sprinkle some wheat flour and roll slightly thick.

on a hot tawa place the rolled paratha and cook both sides brushing oil.

finally, serve hot chana dal paratha with raita and pickle.

 

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Sabudana Idli

 Ingredients

1 cup sabudana

2 tbsp oil

1 tsp mustard

½ tsp cumin

½ tsp chana dal

½ tsp urad dal

pinch hing

few curry leaves finely chopped

1 cup rava / semolina, coarse

1 tsp salt

¾ cup curd

3 tbsp dill leaves, finely chopped *

½ tsp Eno fruit salt

 

Preparations

in a bowl soak 1 cup sabudana for 2 hours.

In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal, pinch hing, and few curry leaves.

Splutter the tempering.

Add 1 cup rava and roast on low flame.

Roast until the rava turns aromatic.

Cool completely, and transfer to the bowl.

Drain off the water from the soaked sabudana, and transfer it to the bowl.

Add 1 tsp salt, ¾ cup curd and mix well.

Add water accordingly, and mix well adjusting the consistency as required.

Rest for 30 minutes, or until the rava is absorbed well.

Also add 3 tbsp dill leaves, ½ tsp Eno fruit salt and mix gently.

Once the batter turns frothy, pour in a greased idli plate.

Steam for 15 minutes, or until the idli is cooked well.

Finally, enjoy Sabudana Idli with chutney and sambar.

 

*For dill leaves, consider tarragon, parsley, or fennel as substitutes. Tarragon's licorice flavor complements dill well in seafood and dressings. Parsley, especially when combined with celery leaves, offers a similar fresh, herbaceous flavor. Fennel fronds mimic dill's feathery appearance and can be used as a garnish. 

 

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Coconut Ladoo- Healthy with dry fruits

 Ingredients

 

4 tbsp ghee

½ cup almond, chopped

½ cup cashew, chopped

¼ cup walnut, chopped

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp raisins

4 cup coconut, grated

2 cup jaggery

1 tbsp poppy seeds

½ tsp cardamom powder

 

 

Preparations

 in pan heat 2 tbsp ghee. add ½ cup almond, ½ cup cashew, ¼ cup walnut, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds and 2 tbsp raisins. roast on low flame until the nuts turn crunchy. keep aside. in a large kadai heat 2 tbsp ghee and add 4 cup coconut. Roast on low flame until the coconut turns aromatic. If you are using desiccated coconut, then make sure to soak it in warm water for at least 10 minutes now add 2 cup jaggery and mix well. Continue to cook until the jaggery melts. Keep cooking till the mixture starts to hold shape. Add in roasted nuts, 1 tbsp poppy seeds, and ½ tsp cardamom powder. Mix well combining everything well. Now cool the mixture slightly. When the mixture is still warm start making ladoo. Finally, the coconut dry fruit ladoo is ready to enjoy for 2 weeks when refrigerated. 

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Tomato Kurma

  

 Ingredients

for masala paste:

¼ cup coconut, fresh / desiccated

1 tbsp roasted chana dal

5 whole cashews

½ tsp fennel / saunf

1 tsp coriander seeds

2 green chilies or to taste

½ cup water, to blend

other ingredients:

• 2 tbsp oil
• 1 tsp mustard seeds
• ½ tsp urad dal
• ½ inch cinnamon stick 
• few curry leaves
• 1 medium onion, finely chopped
• 3 large tomato, finely chopped
• ½ tsp turmeric
• ½ tsp Kashmiri red chili powder 
• salt to taste
• ½ tsp sugar
• 1 cup water, or as required
• 2 tbsp coriander leaves, finely chopped

Preparations

prepare the masala by grinding all the ingredients listed for masala paste.

now heat the oil and add in 1 tsp mustard seeds, ½ tsp urad dal, ½ inch cinnamon stick and few curry leaves.

allow to splutter.

add and saute in 1 finely chopped onion.

along with 3 finely chopped tomato and saute well.

saute till the tomatoes turn soft and mushy.

add  ½ tsp turmeric, ½ tsp red chili powder, ½ tsp sugar and salt to taste.

saute till the oil releases from sides.

now add in prepared masala paste and 1 cup water.

mix well and adjust the consistency as required.

cover and simmer for 15 minutes or more till the coconut gets cooked well.

finally, add coriander leaves and serve tomato kurma along with idli, dosa or idiyappam, roti, bread toast

 

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