Banana Bread 1
I ran out of WHITE flour.Something that’s never happened before thanks to all the baking I’ve done in the past.Realized it only when I had to bake “Sheermal” a few days back.  I barely had a cup of flour so had no choice but to halve the recipe.Of late I have made a switch to whole grains. On any given day you will always find Whole Wheat, Amaranth flour,Quinoa flour,coconut flour,Sorghum etc at home.  I resort to white flour only when participating in blog events. I am so glad I made this change as I feel a lot satisfied and enjoy these baked goodies without any guilt.
Banana Bread 2
When you have overripe bananas…you make Banana Bread. Don’t we all? I made my Banana Bread with organic whole wheat pastry flour( I love the 365 brand from whole foods), oats,brown sugar, eggs and cranberries. It was moist and slightly dense.
Banana Bread 3
Cranberries are a great addition to this bread… they add to the sweetness . I have made a similar bread with Amaranth flour but felt it wasn’t sweet enough, so this time I added two extra tablespoon of brown sugar to this recipe. But after tasting the bread I realized that it was not required, the cranberries do the trick.

Whole Wheat Banana Cranberry Oat Bread with Greek Yogurt

A wholesome bread with the goodness of oats,wheat flour, bananas and cranberries.


  • 1 ¼ cup whole wheat pastry flour
  • ½ cup old fashioned oats dry
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch salt
  • 2 large ripe bananas, mashed
  • 2 large eggs
  • ½ cup + 2 tablespoon brown sugar
  • ¼ cup nonfat greek yogurt, plain
  • 2 tablespoon canola oil
  • ½ cup dried cranberries
  • 1 teaspoon vanilla extract(optional)
  • a teaspoon orange zest (optional)


Whisk together flour, Oats, baking powder, baking soda and salt. Set aside. In another large bowl mix banana, egg, sugar, yogurt and oil. Add in the cranberries. Stir gently the banana mixture to the flour mixture until just combined. Do not over mix the batter. Pour batter into the prepared pan and bake for about an hour or until a toothpick inserted comes clean. Let it cool slightly and then remove from the pan. Slice them into ¾ inch pieces and serve warm.


152 Cal; 4g Fat; 26g Carb;3g Protein;13g Sugar; 2g Fiber




Sheermal 3
Aparna chose “Sheermal”for the “We need to Bake”group few months back. I finally got to bake it last week. I didn’t have enough flour in hand so halved the below recipe and made just two Sheermal’s.

Sheermal or Shirmal is a saffron based traditional flatbread which is a rare Lucknow and Hyderabadi delicacy. They are also made in Bangladesh,Iran and Pakistan. This mildly sweet bread is made with simple ingredients – Flour, Sugar, Egg, Milk, Ghee(clarified butter) and not to forget the key ingredient “Saffron”.
Sheermal 2
According to
Aparna – incorporating the ghee into the dough slowly by adding a little at a time ensures that the fat is dispersed evenly through the dough, and gives a better texture to the Sheermal. Make sure your dough is soft, elastic and well kneaded as this will produce a superior Sheermal. The hallmark of good Sheermal is the glistening finish on the flatbread from brushing it with melted ghee or butter, so do not skimp on that, even though this flatbread is already rich as it is. The egg gives the dough a little extra richness, texture and flavour, but you can leave it out if you don’t use eggs.
Sheermal 4
Traditionally these are cooked in a Tandoor, but oven is a good choice too. Some recipes call for leavening agent but this version uses yeast. I did not have “Kewra” ( screw pine extract) so used rose water. But to be honest I couldn’t feel the rose water flavour in the bread. You can also try using cardamom instead of Kewra/ Rose Water. You can garnish it with raisins, poppy seeds, slivered almonds etc.

This video is a film showing how Sheermal is made in smaller commercial bakeries –

This video gives a good demonstartiuon on how to make/ shape Sheermal –

Sheermal / Shirmal ( Saffron Flavored Flatbread)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

A traditional Saffron Flavored Flatbread!


  • 1 teaspoon active dried yeast
  • 2 teaspoon sugar
  • 1/4 cup lukewarm water
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup ghee
  • 1/2 cup milk (or more, as required for kneading)
  • 1 teaspoon kewra water (screw pine essence) or rose water
  • A few strands saffron soaked in 2 tablespoon warm milk
  • Melted butter, for brushing


Mix the yeast into the warm water with sugar and set aside for 5 to 10 minutes till it is frothy.

You may knead by hand or with a machine. Put the flour and salt in a bowl. Add the yeast mixture and the beaten egg and run the processor a couple of times to mix well. Then add the ghee in two lots to this and again pulse a couple of times till it looks like fine crumbs.

Now add as much milk, and finally the kewra (or rose water) and knead until you have a very soft and slightly sticky dough. Transfer this to an oiled bowl, cover with a moist cloth and let the dough rise till doubled in volume (about 1 to 2 hours).

Remove the cloth and knead the dough again. Shape into a ball, lightly coat all over with a little ghee, cover with a damp kitchen towel and let it rest for about 15 to 20 minutes.

Now divide the dough into 4 equal portions and using your fingers, press out each portion into a round of approximately 4” diameter (about 1/8” thick). You can also use your rolling pin, but I found it quite easy to do with my fingers. Place the rounds on a parchment lined or lightly greased baking tray and using a fork, dock (prick holes) the whole surface of the dough rounds.

Brush them all over, generously, with the saffron-milk solution. Bake at 180C (350F) for about 10 to 15 minutes till they turn a lovely golden brown. Do not over-bake them.

Take them out of the oven, and immediately brush them lightly with melted butter or more ghee. Serve warm. This recipe makes 4 Sheermals of approximately 4” diameter.

Serve them warm with any spicy curry,vegetables,jams or pickles. My little one loved it with some Nutella Spread.



Avacado 1

QUINOA is called a complete protein. It’s one of the few grains which contain nine essential amino acids. These seeds are coated with a compound called “saponin” which makes it taste a little bitter. Saponin can be easily removed by rinsing it with water. Although some brands have the saponin already removed. It provides outstanding protein quality and is also a great source of fiber ;not to forget it is GLUTEN free. I have made a switch to Quinoa and it hasn’t been difficult at all. I am finding it hard to get him(husband) to start liking it. I try making different recipes….this one was by far his favorite.He said “ Quinoa never tasted this good”.

Avacado 3

I was planning to mix all the ingredients along with some breadcrumbs and bake them in a small muffin pan. That’s when I came across Wendy Polisi’s beautiful blog where she uses the shell itself to stuff the quinoa. So that’s what I did. Instead of regular cheddar, I crumbled two cheddar string cheese. Lemon juice, jalapeno and cilantro gives it a nice taste. The other great thing is it smells DIVINE!

Broiled Quinoa Avocados with Jalapeno

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 2 halves

Calories per serving: 223 cal each shell

Fat per serving: 16 g

Quick and easy snack made with quinoa, cheese and avocado.


  • 1 Avocado, ripe
  • 2 - 3 tablespoon quinoa, cooked
  • 2 cheddar sting cheese/ regular cheddar,crumbled or grated
  • half of an jalapeno, chopped
  • ½ teaspoon lemon juice
  • a tablespoon cilantro
  • salt as per taste


Cut the avocado lengthwise. Remove the seed and scoop out the flesh. Using a fork mash the avocado. Add the remaining ingredients and mix well. Divide the mixture among Avocado shells. Place it on a baking try and broil it for about 4-5 minutes, or until brown.

Note – You may even add some more cheese on top and then broil it.


Contains 12 g Carb, 8 g Protein and 6 g Fiber

I like Avocados…I simply adore this delicious green fruit.  With its buttery richness and subtle flavor, it pairs great with quinoa and cheese. This is just perfect!




patties 1
Nothing excites me more in summer than shopping in the Farmer’s market! The vibrantly colored produce… bundles of flowers…fresh greens …to tasting samples …to the baked goods smell. I just get carried away and always end up buying more than it’s required for our small family. The prices are reasonable and the quality of the products is far superior. I make sure to visit several markets even if it means driving across the town! Each of these markets has something unique to offer and is an experience in itself. During my last visit, I bought two large Zucchinis which were lying in the refrigerator for more than a week. I usually make Baked Zucchini fries or Roasted Veggies or Zucchini Chutney. As I enjoy mixing different things to create something tasty, this time around I decided to blend Quinoa and Zucchini and see what I could come up with.
patties 2
Of late we have been making a change in our daily habits to incorporate healthy food. We are trying our best to cut down on processed food as well. Embracing healthy habits has taught me lot about my limits and what I need to do about it. If I had to bake Zucchini Fries, I would have to use breadcrumbs and may be an egg( I know milk can be used instead:P). So there is the extra carbs from the bread -I would love to avoid. Roasted Zucchini – well how do I use Quinoa in this? So after enough deliberation I zeroed on these healthy Patties. I did not have Hamburger buns handy so just made simple patties and topped it with chunky guacamole and sour cream. This one made a perfect snack! I don’t claim this to be a low carb food, but less than 15 g of carb is not bad at all:)

I grated Zucchini and squeezed it well to remove all the water. Added Quinoa, bell pepper,onion and a whole can of white beans to make it protein rich food(Kidney beans should work too). Since the mixture was mushy I added Chickpea flour but it was still too sticky. Ideally breadcrumbs could have done the job but I wanted to avoid it. So added a whole cup of rolled oats. Now I was able to shape them. It baked well…you may want to use just a drop of oil on top or simply use oil spray over the patties. On hindsight I should have powdered the oats, but would it be still crunchy?? Well I don’t know about it. Let me know if you’ve tried that. Here is how I made them:)

Baked – Quinoa and Oats Patties with White Beans

Yield: 15 patties

Calories per serving: 75cal each

A healthy snack made with Quinoa and White Beans along with vegetables!


  • 2 cups zucchini,grated
  • ¾ cup cooked quinoa
  • one 15oz organic white beans can(I used Northern White Beans from Trader Joe’s)
  • ½ cup sweet corn kernels
  • 1 small bell pepper, chopped
  • 1 Onion, chopped
  • ¾ cup chickpea flour
  • 1 cup rolled oats
  • 2 -3 thai green chillies , chopped
  • ¼ teaspoon black pepper
  • chat masala(optional)
  • Salt to taste
  • 1 teaspoon canola oil/oil spray
  • 1 avacado, cut and flesh removed
  • ½ cup of red onions, chopped
  • 1 roma tomatoes,chopped
  • 1-2 jalapeno/green chillies, chopped
  • A tablespoon cilantro,chopped
  • 1/2 teaspoon Lemon juice
  • salt as needed
  • Light Sour cream for garnishing


Squeeze all the water from the grated Zucchini. Rinse and drain the canned beans; mash it with a fork. Add the remaining ingredients(excluding the oil) and shape them into small balls; flatten them. Place it on a baking sheet and refrigerate for about an hour. It should be a little hard.( I like to freeze it for about 30 mins)

Preheat oven at 375F. Add just a drop of oil/use an oil spray on each patty and rub it gently on the top. Bake until golden brown and crispy.( Flip halfway through). It might take about 35-40 mins.

To make the Chunky Guacamole – Mix all the ingredients. Mash them using a fork.

To Serve – Place two patties on a plate, top it with some guacamole and sour cream. Enjoy!

My husband usually believes tasty food and healthy food are mutually exclusive! So the minute I told him I baked them and it’s healthy, he didn’t seem excited. I persuaded him to try some and guess what??? he ended up asking for an extra serving:). I felt good to prove that his theory was wrong! Each patty contains about 75 cal; 13g carb;1g fat;4g protein.

These are crunchy and best when it’s right out of the oven and definitely fills you up. Just the patty taste fine, but the topping gives it a nice don’t miss out on that!



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