Jackfruit Cup cake:

My idea behind this cup cake is our very own, traditional Jackfruit Kottige or Idli, that we have been making for ages. When I wanted to try cup cake, somehow, I was not convinced to use All-purpose flour due to my motto of healthy baking . Also, I was not ready to use an egg with jack.

Now, the biggest challenge was how to make it? That is when I thought of incorporating our traditional ingredients, which pairs very well with Jackfruit.

So, I took Rice flour , instead of fresh coconut opted for a homemade coconut flour. It would have helped to give an airy texture to cake. Now comes the egg replacer, without any doubt went with flax gel. Worked out really well.

Now comes the tasting session, whoever loves the Jackfruit and its preparation? They all loved it. Whoever does not love jack fruit or its flavour, they said…No 😉

My verdict: Cake was soft, airy ,not at all dense. Tasted more of Jackfruit. After all it is Jackfruit cake 😀


Now, we would move towards the procedure 😀


Rice flour – 1 cup

Coconut flour – 1 cup

Baking powder – ¾ tsp

Baking soda – ¾ tsp

Salt – ¼ tsp

Flax gel – Replacement for 1 egg

Buttermilk – ¾ cup

Jaggery powder – 2/3 cup ( you can add brown sugar or normal sugar as well)

Ghee / clarified butter – 1/3 cup

Jack fruit chunks – ½ cup (heaped)


-Pre heat oven at 180 °C , grease the muffin pan. If you want to keep jack fruit piece at the bottom, you can keep one piece on each mould and keep it ready.

-Make flax gel: The basic ratio is 2 ½ tsp of flax seed powder and three tablespoons of  hot water  and then you simply whisk in the mixture until it becomes gelatinous  to replace one egg.

-Make  Jack fruit pieces by using chopper or mixer jar (by opting Pulse option)

-Take one bowl, add both the flours, baking powder, baking soda, salt and mix nicely or sieve couple of times. It is our dry mixture.

-Take one more bowl, make a wet mix. Take flax gel, ghee, buttermilk, and beat nicely.

-Now add jaggery or sugar and beat until frothy. Now add Jack fruit and mix.

-Pour  wet mixture into dry mixture and fold in and make a uniform mixture. Do not over mix.

-Pour the ready batter to muffin mould and bake in a Pre-heated oven for 20 minutes. Check the doneness and take out. 

-Cool and enjoy gluten free Jack fruit cupcake.

NOTE: – if you want to use all-purpose flour, please go ahead, and use 1 ½ cup and follow the same recipe.

Coconut Flour and Buck wheat Chocolate chip cookies:

In my earlier posts I have discussed regarding homemade coconut flour as well as  eggless coconut flour cookie with chocolate chip.

One thing we must keep in our minds while using coconut flour is, do not underestimate its absorption power by seeing its light and airy texture. It absorbs moisture like a sponge. What I learnt from my previous experience is, it needs almost equal amount of moisture content as flour volume.

Here I have tried with egg as well as without egg by adding  flax gel as an egg replacer, mainly because of its gel like texture. Coconut flour does not have any holding capacity, so thought of using flax gel.

In this experiment I have taken equal amount of coconut flour and buck wheat flour ( I did try with millet flour as well)  it did absorb the liquid, swell and gave me Eleven  cookies 😊 More than everything, this was interesting!! Baking Coconut Flour by adding millet/ buck wheat flour . This was a little experiment, and the results were not bad at all! I got the big thumbs up from my twins.

Let us see the procedure for With Egg Version –


Coconut flour – ½ cup

Millet/ Buck wheat flour – ½ cup

Choco chip – ¼ to ½ cup

Pink salt – ¼ teaspoon ( you can use normal salt as well)

Cinnamon powder – ½ tsp

Cooking soda  + baking powder – ¼ tsp ( 1/8th  tsp  each)

Eggs – 2

Ghee – 2 tablespoons

Vanilla – ½  teaspoon

Organic Natural brown sugar – ½ cup (you can use normal sugar or jaggery as well)


-take one bowl, add all the dry ingredients: Both the flours, salt, cinnamon powder, cooking soda, baking powder and Choco chip. Mix everything and keep it aside.

-Beat the egg , add vanilla, sugar, and ghee. Beat everything until you see a bubbly texture.

– Pour wet mix into dry ingredient and fold everything and prepare a dough. It would be sticky and wet.

-Keep this in a refrigerator at least for a half an hour. By this time, coconut flour would absorb the moisture and batter would be perfect to scoop out.

-Pre heat oven at 170 °C. Line the baking tray with the butter paper.

-Scoop out the mix by using ice cream scooper and arrange in a lined baking tray.

-Bake this in a pre-heated oven for 15 to 20 minutes.

-Do not touch while removing, it will be incredibly soft. Remove the tray and cool as it is.

-After cooling, it will harden a bit. After it cools down completely, store it in an airtight container.

– These cookies are slightly crunchier at outer circle, soft and chewy at the centre.

– It becomes a little harder and firmer the next day .

For Without Egg Version:

For Egg less version, please use any egg replacer or 

Flax gel: The basic ratio is 2 ½ tsp of flax seed powder and three tablespoons of  hot water  and then you simply whisk in the mixture until it becomes gelatinous  to replace one egg.

-Here, after mixing the wet and dry mixture, you can directly proceed to baking. No need to keep it in the fridge. Dough is less liquid, compared to the with egg version.

-Cookies turn out much more heavy and crunchier than the with egg version. Does not spread while baking. It holds the shape very nicely.

Beans Palya:

Fresh French beans are really tasty and loaded with high fibre and nutrients. One of my twin daughters doesn’t like beans in any form and it is very tedious to make her eat this veggie. Whenever I want to cook this veggie, I surely reach out to this fool proof recipe of my mom, which is really simple with very minimal ingredients, at the same time, full of flavours of green chilli and onions. This Subzi tastes good with rice or roti.


French beans – ½ kg

Onion – 1 or 2 (medium)

Green chillies – 2

Salt – as needed

Jaggery -as needed

Fresh grated coconut – 2 table spoons


Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Cumin – ½ tea spoon

Curry leaves – 2 springs.


-Wash, remove fibre from both sides by breaking both the tops of French beans.

-Hold fistful of beans in your left hand and chop uniformly.

-Chop onions and green chilli.

-Take one thick kadai or wok, do seasoning. Heat oil, splutter mustard, add urad dal, cumin.

-When urad dal becomes red, add curry leaves, onion and green chillies and fry for a while until onion becomes transparent and glossy.

-Next add chopped beans, salt, jaggery and toss for two minutes.

-Add one cup of water, close the lid and cook this in a low fire.

-When water evaporates, if beans are yet to cook, add little extra water and cook further.

-When it is done, garnish with fresh coconut and mix this mixture. Cook further for 2 minutes and enjoy this super delicious, simple palya/ Subzi either with hot rice, Rasam or with chapati/Roti.



Vegan/ Vegetarian Thai Massaman Curry:

Massaman curry, is a wholesome, flavourful ,peanut based Thai curry. It originated from the south part of Thailand, near Malaysia. It has Red fresh masala, which includes Red chilli, whole spices, lemon grass, galangal and roasted peanuts to give a creamy texture as well as the richness of coconut flavour by adding coconut milk.

Massaman curry pairs really well with small grain rice either steamed, normal or flavoured one.

Vegetables which I have used are Broccoli, beans, capsicum and carrots. Since the lock down, I am not finding all the options due to my restricted outing. Hence, it is also proved as a non-fussy curry 😉

How I made:

For homemade Massaman Curry paste: (For single use/Serves 4)

Dried red chilli – 3 to 4 (According to the required hotness)

Whole coriander – 1 tablespoon

Cumin – ¾ tsp

Cinnamon – 1” piece

Clove – 3

Whole black pepper corns – 4

Galangal – 1” piece (you can substitute with ginger as well) 

Lemon grass bulbs – 2

Garlic cloves – 3

Shallot/ tiny onion – 1

Lemon rind – From 1 small lemon

Soy sauce – 1 tablespoon

Maple syrup / jaggery syrup – 1 tablespoon

Juice of lemon – from 1 small lemon

Roasted peanuts – ½  to ¾ cup


-Take ½ cup of water, boil and add broken red chillies , close and keep aside to soak.

-Dry roast Coriander ,cumin, whole pepper corns, clove, cinnamon until it changes colour and you feel the aroma.

-Dry roast peanuts and keep aside.

-Grate lemon rind, make it half, take out the juice from the same lemon and keep it ready.

-Slice shallot,  lemon grass bulbs, galangal ( I had my home-grown harvest, sliced and frozen)

-Now, take one mixer jar, powder peanuts, add roasted masala, soaked chilli with water, lemon rind, lemon juice, maple syrup, soy sauce, shallot ,lemon grass ,galangal and make a fine paste. Now you have a fresh homemade curry paste with you 😀

Next Comes the Easy part:

For Vegetable Massaman Curry:


Massaman Curry paste – Whatever you have prepared and kept.

Vegetables of your choice – 1 bowl (Broccoli, beans, carrot, capsicum)

Shallot – 1 (sliced)

Oil – 1 tablespoon


Coconut milk –1- 1 ½  cup fresh or 1 tetra pack or 1 coconut milk powder sachet.


-Take one wok, heat oil, fry sliced onion, add washed ,cleaned veggies and fry for a while.

-Add salt and when vegetables start wilting, add prepared curry paste mix everything and fry for 2 minutes.

-Add sufficient water, allow to boil , adjust salt. Lastly add coconut milk and allow to boil once and switch off.

-Serve with choice of rice you wish to have. I normally make small grain flavoured steamed rice.