Saturday, 22 September 2018

Golden Truffles - No Bake No Cook Recipe

September mornings are bright and breezy. Cloudless skies, nippy mornings and chilly evenings, unexpectedly warm days and so much brightness of autumnal colours all around. There is an opera of birdsongs in the air and trees are lush and fields are a thick carpet of green.

Yesterday morning we saw a dove sunning herself.

Later in the day, two Brahminy Starlings were atop a terrace for a very long time seemingly enjoying the warmth of the Sun.  

Weather is unpredictable in the hills. We thought we were already in Autumn. Today, we woke up to a dark cloudy morning and roaring clouds. It rained heavily and once again, we had slush, puddles, and pools all around. Later, it cleared up and we had a wonderful sunny day.

Good weather also calls for good comfort food. We had whole wheat batter bread with a veggie. Later we had truffles made with desiccated coconut. We made the truffles keeping in mind our taste preferences.

This is a recipe born out of the craving to have something sweet after meals. It had to be guilt free. The truffles have desiccated coconut, ground oats, fresh, milky walnuts from the hills, coconut oil, honey, and turmeric. A drizzle of melted white chocolate for the glam quotient. I named them Golden Truffles.

Golden Truffles


  • 1 ¼  cup desiccated Coconut
  • ¼ cup powdered oats
  • ½  cup Honey
  • 1 teaspoon Turmeric powder
  • ½  cup Walnut kernels chopped fine
  • 1 tablespoon  + ¼  tsp Coconut oil
  • 1 pinch Salt
  • 1 small slab of white chocolate


  1. In a deep bowl take desiccated coconut and oats. Add turmeric powder, walnuts, and salt. Mix well
  2. Add honey and coconut oil. Mix well with hands. The mixture should come together after mixing.
  3. Pinch a small portion of the mixture. Press it and shape truffles.
  4. Keep in the refrigerator.
  5. Melt white chocolate in a double boiler. Add coconut oil to make it a little runny.
  6. Drizzle it over the truffles.

My Tip:
Adjust the quantity of honey to bind the truffles. If the mixture is too sticky, add more desiccated coconut. If the mixture is sandy, not coming together, add more honey and coconut oil.

Tuesday, 11 September 2018

Cinnamon Raisin Rolls | #BreadBakers

The fag end of the monsoons is marked by bright sunny day in the morning, the sudden proliferation of mushroom-like gray clouds followed by a heavy shower. The Sun comes back again and the repetition of the event goes on.

Yesterday, we spotted a waterfall in the forest. A huge waterfall full of verve and vigour that comes into existence after every heavy downpour. Later in the day, it begins to weaken and finally becomes a weak trickle until another heavy downpour feeds it and infuses life into it.
Air is fresh and nippy. We plucked some fresh cucumbers from the backyard. These are tender and we love to eat these with skin.

Our home is smelling heavenly. Cinnamon Raisin Rolls are baking in the oven.
Warm cinnamon rolls taste delicious and make the best breakfast on a lazy Sunday when everyone is at home and there are no deadlines and work goes on at a leisurely pace.

We made cinnamon rolls with a slight change in the original version keeping in mind our health and taste preferences. This is an eggless version. In the dough, we added oil in place of butter, the glaze was kept minimal as we are not too fond of very sweet topping.

Cinnamon Raisin Rolls



  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons instant dry yeast
  • 1 cup warm milk
  • 2 tablespoons sugar/honey
  • 3 tablespoons oil/butter
  • 1 tablespoon butter (to brush the rolls)


  • 3 tablespoons soft butter
  • ¼ cup unrefined cane sugar powder or sugar powder
  • 1 tablespoon cinnamon
  • 1/3 cup golden raisins


  • ¼ cup icing sugar
  • 2 teaspoon milk
  • 2 teaspoons soft butter


  1. Whisk together flour and salt in a large bowl. Keep aside.
  2. Add sugar to warm milk. Stir to dissolve. Add yeast. Mix. Cover and keep for 10 minutes to activate.
  3. Add oil and stir.  
  4. Add ½ cup flour to this mixture, Stir. The dough will be sticky. Add another ½ cup and so on till you use all the flour and dough becomes too thick to stir. Transfer to a lightly floured surface and knead for a minute. The dough should be a little sticky, elastic and smooth.  
  5. Transfer to a greased bowl. Turn around so that the dough is coated with oil all over.
  6. Cover and keep in a warm place for 1 hour or until double.
  7. On a lightly floured counter, roll out the dough into a thin rectangle. Brush with butter. Sprinkle sugar and cinnamon. Sprinkle raisins.
  8. Starting at one end,   tightly roll up the dough. Keep the seam side down. With a serrated knife, cut into 2-inch sections.
  9. Place the rolls on a liberally greased 9 inch round cake pan keeping some distance between the pieces.  Cover and keep to rise in warm place for about 30 minutes or until puffy. Brush with butter.
  10. Bake in a preheated oven at 180 degrees C. Bake for 25 to 30 minutes or until golden.
  11. Remove from the oven and keep on a rack to cool.
  12. To prepare the glaze, mix all the ingredients. The glaze should be thick and pourable.
  13. Drizzle glaze over warm rolls. Serve.

Linking to Bread Bakers.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
This month, the Bread Bakers are baking breads with grapes, and our host is Sneha of Sheha's Recipes.
Do check out the recipes with grapes by other members of the group.

Monday, 3 September 2018

Whole Wheat Cardamom Cookies | Atta Elaichi Cookies

It has been raining for the last fifteen days. The streams and brooks have become gushing torrents. The tree trunks and the ground have become carpets of moss. Most of the rivers are in a spate and the causeways are flooded. 

Tree ferns hanging from every branch are a feast for the eyes and a sure stress buster. 

Mushrooms of intriguing shapes and colours are peeping from behind the rocks.
Rain has restricted us indoors. 
To beat the monsoon blues, we baked some rustic whole grain cookies with cardamom. If you love buttery cookies, use butter or, else, coconut oil also works well. The cookies are healthy, hearty and delicious. They are best enjoyed with hot ginger tea. You’ll love the aroma that wafts through when these are baking.

Whole Wheat Cardamom Cookies | Atta Elaichi Cookies


  • 1 ½ cups whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoon cardamom powder
  • ½ cup unrefined cane sugar
  • ½ cup coconut oil or butter
  • 6 tablespoons milk


  1. Whisk together first five ingredients in a large bowl.
  2. In another bowl, mix coconut oil/butter and sugar  till light and creamy. If you are using coconut oil, it may not fluff up like butter.
  3. Add dry ingredients. Mix well.
  4. Add one tablespoon milk at a time. Mix with hands to get the mixture together into a soft dough. It should not be sticky.
  5. Preheat oven to 170 degrees C.
  6. Cover the baking tray with a parchment sheet.
  7. Make small balls of dough and flatten them. Cut into the desired shape with a cookie cutter.
  8. Place the prepared dough on the tray keeping enough distance between them
  9. Bake for 12-15 minutes or until the edges turn brown.
  10. Remove from the tray and cool on the rack. Hot cookies are very soft and need to be handled carefully.
  11. Once cold, the cookies will be crisp.
  12. Store in an airtight container.

Saturday, 25 August 2018

Vegan Whole Wheat Crackers | Whole Wheat Garlic Crackers

Roadside is draped in the brightest and the rarest shades of colours one can ever imagine. The foliage is lushest and luxuriant ever. 

We discovered flame lily blooming in all glory in one of the moss-laden walls. Albeit poisonous, it is one of most beautiful wildflower.  

Ipomoea breaks the monotony of green in every bush and in the lower branches of the trees with its dazzling shades of blue, mauve and pink.

It has been raining incessantly. Our home is smelling sweet as whole wheat crackers are being baked. It is a regimen in our home to bake a batch once or twice every week.

 Have them with tea. Have them when hungry at odd hours. Take them along on journeys and picnics. These are vegan crackers. Garlic adds great a flavour along with herbs.

If you wish to make buttery crackers, replace coconut oil and oil with the same quantity of butter.

Vegan Whole Wheat Crackers | Whole Wheat Garlic Crackers


  • 1 ½ cups whole wheat flour
  • ¾ teaspoon Himalayan pink salt/ rock salt
  • 1/8 teaspoon baking soda
  • ¼ teaspoon powdered sugar / unrefined cane sugar
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano or mixed herbs
  • ½ teaspoon chilli flakes.
  • 3 tablespoons coconut oil
  • 2 tablespoons oil (rice bran/sunflower oil)
  • ½ cup water


  1. Mix together all the dry ingredients (first seven ingredients) in a large bowl.
  2. Add coconut oil and oil.
  3. Mix well. The mixture will resemble breadcrumbs.
  4. Add water. Add 1 tablespoon at a time and mix till the dough comes together.
  5. The dough should be soft. Cover and keep for 10 minutes.
  6. In the meantime, preheat oven to 180 degrees C.
  7. Cut a parchment sheet to fit into the baking tray.
  8. Divide dough into two equal pieces.
  9. Roll out a piece on the parchment paper thinly. Cut into squares.
  10. Bake for 12-15 minutes or until golden. Watch out after 10 minutes of baking. Overbaked crackers do not taste as good.
  11. Cool. Store in an airtight container.

Tuesday, 14 August 2018

Butter Enriched Milk Bread | #BreadBakers

Weekends are lazy and relaxing. Monsoons have made our world beautiful like never before. Countless shades of green don the surroundings. The trees, the hills, the forests, the valley, profuse vegetation and teeming foliage, each has a distinct shade of green but all bright and dazzling.

Yesterday, we spotted a group of black-faced monkeys far on a Silk Cotton tree. The heavy downpour did not seem to deter them from foraging and playing in the branches.

  A small baby is clung on to the mother while she moved swiftly from branch to branch, plucking and chomping the juicy leaves.

A group of Paradise Flycatchers seemed to be enjoying the showers and were seen chasing each other.

On Sunday, we baked a bread for breakfast. I loved this bread from

It was soft, pillowy, buttery, milky and sweet. 
We baked two batches.

 One in a loaf pan. 

And another as rolls in a cake pan. 
We loved the bread with homemade jam.

Butter Enriched Milk Bread


  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ stick butter (softened)
  • 2 tablespoons butter (to brush the top)
  • 1 cup warm milk
  • 1 ¼ tablespoon sugar 
  • 1 tablespoon instant  yeast


  1. Take the first three ingredients in a large bowl. Mix well.
  2. Add sugar and yeast to warm milk and stir till sugar is dissolved.
  3. Now pour the milk into flour mix little by little and knead the dough. If the dough feels tight or hard, add a tablespoon or two more and knead for 5-6 minutes till you a get a shiny, smooth and elastic dough.
  4. Transfer the dough into a greased bowl. Cover and keep in a warm place to rise for 1-2 hours or until double.
  5. Turn the dough out onto a lightly floured surface and divide into two equal parts. Divide each part into three parts. Shape each part into round smooth balls. You will have six dough balls.
  6. Grease one 8 ½ inch x 4 ½ inch loaf pan. Place the dough balls side by side into two rows( three dough balls lengthwise, see picture )
  7. To make rolls, divide dough into 18-20 pieces. Shape each piece into a ball.
  8. Grease one 8 inches round cake pan. Arrange dough balls in the pan.
  9. Cover and keep to rise in a warm place until puffy.
  10. Brush the top with the butter.
  11. Bake in a preheated oven at 180 degrees C for 20-25 minutes or until the top becomes golden.
  12. Remove from the oven. Remove from the pans after 5-6 minutes and cool in the rack.

Note - This is the recipe for one batch of rolls/loaf

Linking to BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with
 a common ingredient or theme.
This month, the #BreadBakers, hosted by Felice of All That's Left are the Crumbs, are baking breakfast breads. Check out her blog for her amazing recipes
 Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
Our theme this month is Breakfast Breads.
If you are a food blogger and would like to join us.
Just send Stacy an email with your blog URL to foodlustpeoplelove
You'll love the breakfast breads from our group.  

·         Blueberry Buttermilk Scones by Mayuri’s Jikoni
·         Blueberry Scone Bread by The Wimpy Vegetarian
·         Breakfast Monkey Bread by Cindy's Recipes and Writings
·         Butter enriched Milk Bread by Ambrosia
·         Carrot Paneer Parathas by Sneha's Recipe
·         Easy Sourdough Popovers by Cook's Hideout
·         Jalapeño and Cheddar Bagels by Karen's Kitchen Stories
·         Low Carb Cinnamon Raisin Biscuits by Palatable Pastime
·         Multigrain Aloo Methi Paratha by Sizzling Tastebuds
·         Pączki with Lemon Cream Filling by All That’s Left Are The Crumbs
·         Spice Island Breakfast Muffins by A Day in the Life on the Farm
·         Vegetarian Steamed Bao by Herbivore Cucina
·         Welsh Panco - Bacon-fried Batter by Food Lust People Love
·         Yogurt Honey Wholemeal Loaf by Cook with Renu
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