Archive for August, 2015

This is a great variation of the wheat and egg free basic chocolate cake.  Orange gives a zesty, tangy, delightful flavor….very enjoyable at tea time, after school or even as a dessert or snack addition to school lunch.


Tea time orange cake



2 cups Grandma’s Gluten Free Flour Mix

3/4 can condensed milk (a little over 10 ounces)

1 stick (4 ounces) butter

2-3 Tablespoons grated orange zest (gently grate orange zest without including the white portion beneath)

3/4 cup fizzy orange drink (Fanta, for example)

2 level teaspoons baking powder

1 level teaspoon baking soda

1 teaspoon vanilla extract.

A few drops of yellow food color.



Pre heat oven to 350 degrees F (approx 180 C)

In a medium bowl, sift all dry ingredients together (flour, baking powder and baking soda)

In a large bowl pour condensed milk.

Add melted butter and whisk together.

Add orange zest and vanilla extract, and mix well.

Pour in the fizzy orange drink slowly, mixing with a spoon as you pour.

Fold in dry ingredients, a few tablespoons at a time, ensuring that there are no lumps. If batter feels too thick,add a couple of tablespoons more or orange drink.

Mix well using a hand mixer for a couple of minutes.

Transfer into a 9” bundt pan or use two medium loaf pans, (8”x4”)

Bake for 45 minutes or until cake is a rich golden color, and knife comes out clean.

Simply delicious!

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Moong Dal Vadas

Many people I know are allergic to chana dal (chick pea flour). One really doesn’t lose out that much.  Try these yummy moong dal vadas…they are as tasty, crunchier and lighter than the chana dal ones.  Once you have made these, you will want to make them again and again, whether allergic to chana dal or not.


moong dal vada



1 cup moong dal

1 cup lightly packed grated zucchini or finely chopped cabbage

1/3 cup finely chopped onion

2 Tablespoons or more chopped fresh cilantro (coriander)

Finely chopped green chillies to taste

1 teaspoon whole cumin seed

1 level teaspoon cumin seed (jeera) powder

1 teaspoon grated ginger (optional)

Pinch turmeric powder

Salt to taste 1/3 teaspoon baking soda.

Oil for frying



Wash and soak Moong dal for 3-4 hours, then drain the water.

Take care to drain all the water and keep dal as dry as possible.

Grind coarsely, so that dal particles and small pieces remain.

Mix all other ingredients into it.

In case dal is too moist, add a couple of teaspoons of rice or oat flour.  The mixture should be firm, not runny.

Heat oil.  Put in a small ball of dal mixture to ensure readiness. 

Shape mixture into balls, slightly flatten each ball and gently put into the oil.

Fry on medium-high heat till golden brown, turning each ball over so that both sides are a deep golden colour.

Remove vadas onto a platter or thali.

Serve hot with tomato ketchup or chutney.

These vadas taste good even when cooled and are ideal for carrying on a journey.

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