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.

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

Chia seeds are among the healthiest foods on the planet.
They are loaded with nutrients that can have important benefits for your body and brain.
Chia seeds are tiny black seeds from the plant Salvia Hispanica, which is related to the mint.
Chia seeds are 40% fiber, by weight. This makes them a great source of fiber.
Chia seeds are a great source of protein. They also contain a good balance of essential amino acids, so our bodies should be able to make use of the protein in them
Chia seeds are high in calcium, magnesium, phosphorus, and protein. All of these nutrients are essential for bone health. (source:
Chia seeds are considered to be “superfood”.  Chia seeds do not have any profound taste or flavour and this makes them incredibly easy to incorporate into your diet. You can add them to your bakes porridge, cereal, yogurt, juices, and puddings.

Last week, we made Chia Chocolate Pudding with the chia seeds that a cousin got us from the USA. If you have a sweet tooth you need not feel guilty as one can satiate sweet cravings with the healthier options.
The recipe is really simple with a few basic ingredients that are totally versatile.
I used coconut milk. You can also use dairy milk.
I used dates you may use honey, maple syrup or cane sugar.
I used cocoa powder. You can leave that out and use any flavour of choice.

Overnight Vegan Chocolate Chia Pudding



  • 1 ½ cups coconut milk
  • ¼ cup chia seeds
  • ¼ cup cocoa powder
  • 7-8 dates pitted and chopped or 4-5 tablespoons honey/maple syrup
  •  ½  teaspoon vanilla extract


  1.  Soak chopped dates in warm milk for about an hour. Blend to a fine paste. Skip this step if using honey/maple syrup or cane sugar.
  2. Take all the ingredients in a large bowl and whisk to combine.
  3. Let rest covered in the refrigerator overnight. (or,3-4 hours at least till you get a pudding like consistency)
  4. To serve, pour in the glasses. Garnish with nuts/fruits of your choice and dark chocolate chunks.  

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