Tuesday, February 13

Rock Cake or Rock Buns

I stumbled upon these when when my DS, who is now in lower secondary, brought a few buns that he baked in school. I was amazed that he can do some baking/ cooking on his own, as at home he rarely steps in kitchen. :P
Okies, so we tried them and liked them instantly. So I asked him to bake a fresh batch at home as well. " Ohh, its very simple recipe, lets make it " . He took out a printout of the recipe with the ingredients and its amount and viola, there was no butter/ margarine in the list. Other ingredients were sure out of proportion as well. :(

But since we loved the buns and he insisted the recipe is simple and need not to be so proportionate, I decided to google the recipe and try it. Upon searching I came to know that all lower secondary kids are taught to make rock buns to demonstrate the rub-in method. There is actually no specifics to the amount / ingredients used. Its depends upon your taste buds how you want to it soft , hard, crunchy, nutty ....
They got there name, as they are rough looking and hence dont soomthen them down.Rock buns are a specific type of pastry, distinguished by the hard, crust-like texture and sweet taste. Good Old Rock Cakes These were once economy cakes, not too expensive, providing cake for large families.


200 gms ( 1 1/3 cup) All purpose flour
75-80 gms Melted Butter
75 gms Sugar
1 tsp Baking Powder
1/2 tsp Salt
1 Egg
75 gms Berries/ Raisins
1 Tbsp Milk 

1tsp Vanilla essence


1. Preheat the oven to 200°C/400°F and grease the baking tray
2. Sieve the flour in a large bowl
3. Pour melted butter over it and with hands rub the butter over the flour. All grains of the flour should be coated with butter and resemble breadcrumbs
4. Add sugar and dried fruit mix.
5. Finally add egg, milk , vanilla essence and mix thoroughly.
6. Using two forks, lift up small portions of the mixture and place on the baking sheet more than an inch apart.
7. Place the tray in the preheated oven for 10-15 minutes until golden brown. Leave it inside oven for about five more minutes, then transfer to a wire tray to cool.

Tips :

1.The buns need to be rough looking, do not smooth them down while placing them in baking tray
2. You may vary the ingredients / proportion , depending upon you like harder or softer buns.


Thursday, January 14

Healthy Oatmeal cookies

During the last year end holidays, ventured back into baking after a long time with kids. There were many incentives to do so. It was New year and Christmas time, with kids eager to try their hands out with some baking. And also, I had bought my new Panasonic Convection cum microwave oven a few weeks back, which was looking at me with anticipation to get its first baking done :D

So eventually thought of baking some cookies, as my previous attempt with baking Choco chip cookies was not so exciting due to the older oven with its round tray :( . So I was sure , my new oven would be far better and we wont be disappointed with the results . And viola, it was a breeze making these cookies. The faster I made them, even faster all the cookies were gone.

Below measurement yielded me about 27 medium sized cookies, which I baked in 3 batches. By the time, I put in my 2nd batch, my first batch was already gone ;)


Dry Ingredients:
3/4 cup (105 gm) all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)

3/4 cup (170 gm) unsalted butter, room temperature
1 cup (210 gm) packed brown sugar
1 large egg
1 tsp vanilla extract

3 cups (260 gm) old-fashioned rolled oats
1 cup walnuts or pecans (optional)
1 cup white or dark chocolate chips (optional)


1. Toast the nuts and then chop into pieces after its cooled . Set aside.
2. Whisk together all the dry ingredients in a bowl. Set aside.
3. In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth (about 2 - 3 minutes).
4. Add sugar and mix for another 2-3 minutes.
5. Add the egg and vanilla extract and beat to combine.
6. Add the dry ingredients and beat until incorporated.
7. Finally stir in the nuts, oats, and dried cranberries or chocolate chips.

Now our batter is ready. Refrigerate for 1-2 hours , so that the butter hardens back.

Preheat oven to  190 degree C. Line baking sheet with parchment paper.
Use a spoon or a ice-cream scooper to scoop a spoonful of the batter in the baking sheet about 2 inches apart.
With your fingers slightly shape and flatten the cookies to be about 1/2 inch thick.
Bake the cookies for about 10 - 12 minutes or until it gets a light golden brown color along the edges and is still soft and a little wet at the center.
Remove from oven and let it cool a few minutes and then transfer them to a wire rack to cool.


1. We ca replace chocolate chips with dried cranberries or raisins o make it even more healthier.
2. If we don't have unsalted butter, use salted butter and omit the salt added n dry ingredients.
3. Batter can be mixed and kept in refrigerator ahead of time.
4. If we need to bake the cookies in batches, keep the batter back in refrigerator, else the cookies flatten a lot gets cooked really fast ( may burn)


Sunday, February 1

Chiwda: Cornflakes mixture

This is a very simple mixture recipe, which can be made very fast and easily at home. It has minimum of spices , so nothing can go wrong with the recipe. Kids love to eat it, as it simple, less spicy, crunchy and filling. My next door neighbor taught me this, before I moved out, and re-located to a  bit distinct place.( Earlier either she used to pack and bring it or come at my place and make it for me :)  )This assorted mixture is mixed with crunchy bites like roasted peanuts, cashew-nuts, fried beaten rice and cornflakes. What you want to add in your mixture is individuals choice. Here in India, we have assorted styles of mixtures which can be prepared with numerous flavors to choose from; sweet, spicy or tangy.


Raw Corn flakes (Talne wala makka) 2 cuos
Peanuts 3/4 cup
Curry leaves 1/2 cup
Rice flakes , medium (Pooha) 1 1/2 cups
Potato chips, dried (optional)
Coconut dry sliced
Cashew nuts 1/4 cup
Garlic paste
Green chilies

Black pepper powder
Sugar powdered
Salt to taste


  1. In a  heavy bottom pan , add enough oil to deep fry.
  2. One by one deep fry all the ingredients ( Better in this order :cornflakes, flattened rice, sago, peanuts, cashew nuts and  coconut) and take it out in a tissue paper. 
  3. When hot itself, add salt to taste and black pepper.( Later when it cools and extra oil absorbed by tissue paper, it gets tough for the salt to stick to it.)
  4. Turn off the fire and fry curry leaves.
  5. Lastly fry the garlic paste too and add all the fried ingredients to it.
  6. Add sugar. Mix well
  7. Let it cool before storing in a air tight container.
  8. Eat it with a cup of tea, or just like that.

We can add home made sev, murukku too to it
Can add raisins too to this mixture for those having sweet tooth


Wednesday, January 28

Rice with Vegetable Nawabi

Nawabi curry, basically a Mughlai dish, characterized by its rich and creamy sauces. This one is one of the Nita Mehta's cookbook recipe. Recently I have been liking all the recipes by her. This one has a medley of vegetables. Although this is a bit low-calorie version, the authentic taste is retained by using an array of selected spices. Rather than fried vegetables, I have used boiled vegetables to cut down the calories. Enjoy this great recipe, rich in taste with plain white rice or hot parathas.

1 1/2 cups vegetables, Chopped in big pieces (Cauliflower, French beans, carrot, Potatoes, Green Peas etc.)
1 big Onion chopped
2 big tomatoes
2 tsp ginger garlic paste
2 green chillies
1 tbsp cumin seeds
Coriander Leaves – 1/2 bunch, small

Cashew nuts 8, soaked
2 tbsp fresh cream
2 tbsp oil/ ghee
Salt to taste

1/2 tbsp poppy seeds (khus khus)
2 tsp Aniseeds (Saunf)
2 to 3 Cardamoms
2 Cloves
1 inch Cinnamon

Coriander Leaves – 1/2 bunch, small

  1. Blanch the vegetables in hot water with a little of salt and sugar. Make sure that the vegetables are cooked and not overcooked. Should be crunchy, so as they are done, immediately pour cold water. (Ideally ,we need to deep fry them)
  2. Blanch the tomatoes, for 4 to 5 minutes or till the tomatoes soften. Peel off the skin and keep aside to cool. Later blend in a mixer to a smooth purée. Set aside.
  3. Heat the ghee in a non-stick pan, add all the spices one by one, when done add green chillies and then add cashew nuts.
  4. Later add the onions and sauté on a slow flame for 2 to 3 minutes.
  5. Set aside to cool and then grid to a smooth paste.
  6. Heat the ghee in a pan. Add ginger garlic paste, when done add onion paste.
  7. Add the prepared tomato purée, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  8. Add the mixed vegetables, fresh cream and salt to taste, mix well and cook on a medium flame for another 1 to 2 minutes.
  9. Serve hot with rice or parathas and salad.

LinkWithin Related Stories Widget for Blogs