Corn Flour Cake by Nirgata Devi Dasi

3 cups corn flour,
1/2 or 2 cups brown sugar,
1 cup yogurt,
1 backing powder,
1 vanilla,
3 grated apples
1/3 cup oil

Nicely mix everything and bake on 200C for 20 min. take out and cover with cream.Bake for another 10 min. When is ready you can also cover your cake with choco or carob.

Rohini's Conflour Cake

I stewed 1.5 c dates (those are pretty dry) for 3-4 minutes with enough water to cover them, and cinnamon, cloves, allspice, nutmeg, a little black pepper. Then let it all cool down, blended it up with two long, medium thick carrots. I used 1.5 c corn flour, 1/2 c all purpose flour, 1 T baking powder, 1/4 c walnut oil, 1/3 c sugar. The batter was thicker than a regular cake batter would be. Baked it at 350 F in a 9x12" tray.

For the topping I just whipped a stick of butter with honey, it is yum, we like that on bread, too.

Oh, I added a few handful of raisins, too, and you could use walnuts, but those are optional. Well, making the whole cake is optional, really :)

Apple Buttermilk Muffins by JR

1 cup plain flour
1 cup whole wheat flour
1/2 cup packed brown sugar
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 walnuts
2 tbsp yoghurt
1 cup buttermilk
1 cup grated peeled apple
1/2 cup, melted

In a large bowl, combine flours, sugar, baking powder, salt and cinnamon. In a small bowl blend in buttermilk, apple and melted butter. Add to dry ingredients, stirring just until moistened.

Spoon into large greased muffin tins, filling three-quarters full. Bake in 400 F oven for 20-25 minutes or 'til tops are firm to the touch.

Makes about 12 large muffins or about 20 smaller ones.

Swirl Bread by Alaksya

3 to 3 1/2 cups all-purpose flour
2 1/4 tsps active dry yeast
1 1/2 cups milk
2 TBSP sugar
2 TBSP veg. oil
1 1/2 tsp salt
2 TBSP molasses
1 1/4 cups whole wheat flour


Mix 2 cups of the all-purpose flour and the yeast. Heat the milk, sugar, oil and salt just until warm. Add the milk mixture to the flour mixture. Mix until thoroughly combined.

Divide the mixture in half.

To the first portion add as much of the remaining all-purpose flour as you can. Knead the dough for 8 minutes. The dough should be moderately stiff. Shape into a ball and place in a well greased bowl to rise until doubled, approx. 1 hour.

To the second portion add the molasses and wheat flour, and as much as you can of any remaining all-purpose flour. Knead for 8 minutes. The dough should be moderately stiff. Place in a well greased bowl to rise until doubled, approx. 1 hour.

Once the dough is finished rising punch it down and allow it to rest for 10 minutes.

Roll each dough into a 8"x12" rectangle. Place the dark dough on top of the white dough and roll up starting from the short side. Place the dough seam side down in a greased 8x4x2 loaf pan. Cover and allow to rise for 40 minutes.

Bake in a 375F oven for 30 to 35 minutes. The dough should sound hollow when done. Immediately remove from the pan and allow to cool on a wire rack.

Homemade Grape Nuts Cereal

3 1/2 cups flour (whole wheat is fine!)
2 cups Milk or Soymilk
1 teaspoon soda bicarb
1 Tablespoon vinegar (white or apple cider)
3/4 teaspoon salt
3/4 cup sugar

spice (as you like) I use ground ginger, cinnamon and nutmeg. you can also add vanilla or maple flavour.

Preheat oven to 350 F.

Mix ingredients and bake in two greased trays (I used to use 12 inch thalis when I made this in India)
bake until done, aprox 35-40 min.

Cool cakes on rack.

When completely cool, break the cakes into chunks and process it with a food processor or blender in spurts to break it up into small grapenuts size bits. return to pans and bake an additional hour at 250 degrees, stirring every 15 minutes or so...until dry and crunchy. Cool and store in airtight container.

If you are against vinegar, you can experiment with using lemon juice, but I cannot guarantee the results.

I used to make this whenever my hubby and I traveled in India....as it's light and keeps for long time!

Lemon Sponge by Tanuja Tulsi Seva Shukla

1 1/2 cup self rising flour
1/2 tsp bicarbonate soda
2/3 cup of sugar
1 lemon
1 2/3 cup water
3 Tbl spoon oil

Sift flour and bicarbonate, Add the sugar. Remove rind from lemon, I would use a fine grater and add to flour mixture. Juice the lemon and add the water and oil and mix the liquids thoroughly. Add wet ingredients to the dry ingredients and mix well.

Bake in two sandwich tins at 180deg cel for approx 20/25min. The cake was not very brown on top I am guessing because of the lemon. Decorate as you like. Jam and cream in the centre.

Icing: I used fresh cream a bit of icing sugar and lemon essence. can also use zest of lemon for even more flavour

Taco Salad by Loka Saksini

6 cups water
1 large sweet bell pepper, coarsely chopped
1 cup dry brown lentils
½ cup uncooked brown rice
½ tsp hing
½ tsp cayenne pepper
2 tsp ground coriander
½ tsp ground cumin
¼ tsp black pepper
¼ tsp turmeric

Place all ingredients in a heavy-bottomed saucepan. Cook on medium high heat for about an hour, or until lentils and rice are thoroughly cooked. Add more water if necessary to keep from scorching. Add 3 tsp salt, remove from heat, and cool slightly.

To assemble:

Place a layer of tortilla chips on plate. Top with lettuce, tomatoes, etc. Place a scoop of the cooked lentils on top of salad, and top with a dollop of sour cream or Greek yogurt.