Oats and date cookies

These oat and date cookies are a wholesome, fiber-rich treat, perfect for a healthy snack or breakfast on the go. 

Ingredients:

Dry Ingredients:

2 cups oats (1½ cups coarsely powdered, ½ cup whole oats)

½ cup finely chopped dates

¾ teaspoon cinnamon powder

¼ teaspoon nutmeg powder

¾ cup sugar (or substitute with coconut sugar for a healthier option)

(Optional: Choco chips for extra indulgence)

1 pinch salt

½ teaspoon baking soda

½ teaspoon baking powder

½ cup shredded coconut

Wet Ingredients:

4 tablespoons coconut oil

Milk (as needed to form a soft, spreadable cookie dough)

Process:

Step 1: Prepare the Dough

In a large bowl, combine coarsely powdered oats, whole oats, chopped dates, cinnamon, nutmeg, sugar, salt, baking soda, baking powder, and shredded coconut.

Add coconut oil and mix well until combined.

Gradually add milk until a spreadable cookie dough consistency is achieved.

Step 2: Shape the Cookies

Line a baking tray with parchment paper.

Using a spoon, scoop the dough and spread it into thin cookie shapes (~½ cm thick) on the tray.

Step 3: Bake to Perfection

Preheat your oven to 150-160°C (302-320°F).

Bake for 45-60 minutes, or until the cookies turn golden brown.

Flip the cookies and bake for an additional 5-10 minutes for even crispiness.

Step 4: Cool & Enjoy

Let the cookies cool completely on a wire rack before serving. Store them in an airtight container for up to a week.

Tips:

Healthier Version: Replace sugar with honey or maple syrup, banana pure( it'll make cookies cakey but its worth it).

Crunchy Add-ons: Add chopped nuts like almonds or walnuts for extra texture.

Soft Cookies: Reduce baking time by 5-10 minutes for a chewier texture.

Dates & Banana Chocolate Cake

 

This dates and banana chocolate cake is a naturally sweetened, moist, and rich treat, perfect for a guilt-free indulgence. Made with wholesome ingredients, it’s packed with flavor and easy to make!

Ingredients

Wet Ingredients:

5-6 dates, soaked in lukewarm milk for 30 minutes

1 ripe banana

(Optional: ½ apple, chopped, for extra fruitiness)

⅓ cup olive oil

⅔ cup sugar (or ⅔ cup condensed milk)

1 tablespoon flax seeds (optional)

½ cup milk (adjust as needed for consistency)

(Optional: 2 tablespoons yogurt for extra moisture)

Dry Ingredients:

1 cup all-purpose flour

½ cup mixed nut and seed powder (or replace with flour)

1 teaspoon vanilla essence

1 pinch salt

4 tablespoons cocoa powder

½ teaspoon baking soda

1 teaspoon baking powder

Toppings:

Chopped walnuts

Choco chips

Instructions

Step 1: Prepare the Wet Mixture

- Soak the dates in lukewarm milk for about 30 minutes until they soften.

- In a blender, add the soaked dates, banana, olive oil, sugar (or condensed milk), and flax seeds (if using).

- For extra fruitiness, add ½ apple or 2 tablespoons of yogurt for more moisture.

- Blend until smooth, adding ½ cup milk gradually to achieve a smooth batter.

Step 2: Mix the Dry Ingredients

- In a large bowl, combine all-purpose flour, nut and seed powder, vanilla essence, salt, and cocoa powder. Mix well.

(Optionally, you can blend this dry mixture into the wet mixture for an even texture.)

Step 3: Add the Leavening Agents

- Stir in baking soda and baking powder. Mix gently but thoroughly.

Step 4: Bake the Cake

- Pour the batter into a greased baking pan.

- Sprinkle chopped walnuts and choco chips on top and lightly press them into the batter.

Bake at:

- 160°C (320°F) for 40-45 minutes in a large fan oven

- 180°C (356°F) for 40-45 minutes in a convection oven

-Check for doneness by inserting a knife or toothpick—it should come out clean.

Step 5: Cool & Serve

- Let the cake cool before slicing. Enjoy with a warm cup of coffee or tea!

Tips:💁

Fruitier Cake? Add ½ apple in the wet mixture for a natural sweetness boost.

Extra Moist? Mix in 2 tablespoons of yogurt for a softer texture.

No Cocoa Powder? Swap it out and add ½ teaspoon cinnamon + ¼ teaspoon nutmeg for a warm banana spice cake.

Dates and Nuts roll

A Healthy No-Sugar Treat!

Looking for a quick and nutritious snack that’s naturally sweet and packed with energy? This Dates and Nuts Roll is the perfect choice! Made with just a few wholesome ingredients, it requires no added sugar and is ready in minutes. 

This no-bake Dates and Nuts Roll is perfect as a healthy snack, a festive treat, or even a homemade gift. Store it in an airtight container in the fridge for up to a week

Ingredients

250g dates, roughly chopped

200g mixed nuts (walnuts, almonds, cashews, pistachios), roughly chopped

1 tsp ghee or coconut oil

¼ cup shredded coconut

Process -

Step 1: Prepare the Mixture

Heat ghee or coconut oil in a nonstick pan over medium heat. Add the chopped dates and sauté for a few minutes until they soften and become a sticky mixture. Stir in the chopped nuts and half of the shredded coconut. Mix well until everything is well combined.

Step 2: Shape the Roll

Transfer the warm mixture onto a butter paper or a greased plate. While it's still pliable, shape it into a tight log or roll.

Step 3: Coat and Chill

Roll the log in the remaining shredded coconut, ensuring an even coating. Refrigerate for 1-2 hours until firm.

Step 4: Slice and Serve

Once set, slice the roll into bite-sized pieces and enjoy!

Tips :

- Replace some of the dates with raisins, dried figs, or dried cranberries for a different flavor.

- Add a pinch of cinnamon or cardamom for warmth and depth.

- Nut-Free Option: Use sunflower seeds or pumpkin seeds instead of nuts.

Paneer Butter Masala

Paneer Butter Masala is a rich, creamy, and mildly spiced North Indian curry that pairs perfectly with naan, roti, or rice. This quick version brings restaurant-style flavors with a homemade touch, using aromatic spices, cashews for creaminess, and a hint of ghee for indulgence.

Ingredients:

For the Masala Paste:

1 medium onion, roughly chopped

6–7 garlic cloves

1 dried red chili (optional)

2 medium tomatoes

½ cup cashews (optional, for creaminess)

(Optional whole spices for enhanced aroma- Small piece of cinnamon stick,2 cloves,4–5 peppercorns,1 cardamom,1 tsp coriander seeds)

1 tbsp curd (plain yogurt)

For the Curry:

2 tbsp ghee

1 tsp cumin seeds

1 bay leaf (optional)

⅓ tsp turmeric powder

1 tsp red chili powder (Kashmiri chili for mild heat)

1 tsp sugar

1 tsp salt (adjust to taste)

½ tsp garam masala

½ tbsp kasuri methi (dried fenugreek leaves)

¼ tsp amchoor (dried mango powder if tomatoes aren’t sour enough)

¼ cup chopped capsicum (optional)

200g paneer, cubed

Fresh coriander leaves for garnish

Process:

Step 1: Prepare the Onion Masala

Grind onion, garlic, and dried red chili into a coarse paste without or with very little water. Heat 2 tbsp ghee in a pan (try to use non stick pan). Add cumin seeds and let them splutter, then add the bay leaf if using. Add the onion-garlic paste and cook on low to medium heat, stirring occasionally. Cook until it dries out and turns golden brown. Add turmeric and red chili powder, mix well, and sauté for 2–3 minutes.

Step 2: Prepare the Tomato Masala

While the onion masala is cooking, grind tomatoes, cashews, curd, and whole spices (if using) into a paste. (Use minimal water!). Once the onion masala is ready, add the tomato-cashew paste and mix well. Cover and cook on low to medium heat for 10 minutes, stirring occasionally. (The cashews make it thick, so check that it doesn’t stick!)

Step 3: Add Seasoning & Paneer

Once ghee or oil starts separating from the masala, add sugar, salt, garam masala, kasuri methi, and amchoor powder. Mix well. Add chopped capsicum (if using) and add paneer cubes, mix gently, and cook covered for 5–10 minutes, stirring occasionally.

Step 4: Final Touches & Serving

Optionally, add a small cube of butter for extra richness. Garnish with fresh coriander leaves.

Serve hot with naan, roti, or jeera rice.

Tips:

For a richer color, blend ½-inch beetroot with tomatoes.

For extra creaminess, add 1 tbsp fresh cream before serving.

To balance sourness, use amchoor powder or a pinch of sugar.

Cheesy Stuffed Bread Sticks

These Cheesy Stuffed Bread Sticks are the perfect crispy, golden-brown snack with a soft, flavorful interior. Packed with cheese, veggies, and seasonings, they’re easy to make and incredibly delicious. Serve them as a side, snack, or appetizer!

Ingredients:

For the Dough-

1 tsp (5g) dry activated yeast

¼ cup warm milk

200–250g all-purpose flour

1 tsp salt

1 tsp oregano seasoning

½ tsp chili flakes (optional)

2 tbsp olive oil

1 tbsp olive oil (for coating the dough before proofing)

For the Stuffing-

½ cup grated cheese (mozzarella, cheddar, or your choice)

¼ cup corn kernels

2–3 tbsp chopped olives

¼ cup chopped onion

¼ cup chopped capsicum

¼ cup cottage cheese cubes (optional)

Additional vegetables (mushrooms, spinach, or bell peppers)

1 tsp pizza seasoning

Salt to taste

For Brushing:

1 tbsp olive oil

1 tbsp milk

Process:

Step 1: Prepare the Dough

In a small bowl, mix warm milk and yeast. Let it sit for 10 minutes until foamy.

In a large bowl, combine flour, salt, oregano, and chili flakes.

Add 2 tbsp olive oil and the yeast mixture. Knead into a soft dough, adding more water or flour if needed.

Coat the dough with 1 tbsp olive oil, cover, and let it rise for 1 hour or until doubled in size.

Step 2: Prepare the Stuffing

In a bowl, mix grated cheese, corn, olives, onion, capsicum, and cottage cheese.

Add pizza seasoning and salt. Mix well.

Step 3: Shape the Bread Sticks

Divide the risen dough into 4–5 equal balls.

Roll each ball into a 1 cm thick circle.

Place the stuffing on one half of the circle. Fold the other half over to create a half-moon shape.

Make light cuts on the top (like breadsticks) without slicing through.

Step 4: Final Proofing

Place the stuffed bread sticks on a lined baking tray.

Let them proof at room temperature for 15–20 minutes before baking.

Step 5: Bake to Perfection

Brush the stuffed bread with a mixture of olive oil and milk.

Preheat the oven to 160–180°C (fan-assisted).

Bake for 20 minutes or until golden brown.

Check the bottom—if it’s golden, they’re done!

Let the bread sticks cool slightly before serving. Enjoy them with marinara sauce or garlic dip for extra flavor!

Imli ki chutney for Bhel and Samosa (Sonth)

Ingredients -

Imli - 1 cup

Oil - 2 tbsp

Salt - 1 tbsp

Sugar - 1 cup

Fenugreek seeds- Methi dana - 1/2 tsp

Cumin seeds - Jeera - 1/2 tsp

Coriander seeds - Dhaniya beej - 1 tsp

Fennel seeds - Saunf - 1 tsp
Dried ginger powder - 1/4 tsp

Black pepper powder - 1/2 tsp

Process -

Wash and soak Imli in hot water for 30 minutes. Make a paste of soaked Imli in a blender. Now sieve the Imli paste in a saucepan, add 1/2 cup water in the paste to make this process quick and easy. Boil this paste on simmer for 5 minutes. Add all the ingredients and mix well.  Bring it to boil on high flame once. Add some more water if you do not want the consistency to be very thick. Let it simmer for 15 minutes on low flame. Imli chutney is ready to serve. You can keep it refrigerated for 6-7 weeks.