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Best Buttermilk Waffle

Best Buttermilk Waffle

Makes : 3-4 (Depending on size of waffle iron)

The secret to great waffles is a thick batter, so don't expect a pourable batter. This recipe can be doubled or tripled


1 cup       buckwheat flour(rice flour can be used instead)
1/2 tsp     salt
1/4 tsp     baking soda (optional)
1              egg, separated
7/8 cup    buttermilk
2 tbsp      unsalted butter, melted


Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk and butter.

Beat egg white until it just holds a 2-inch peak

Add liquid ingredients to dry ingredients in a thin steady stream while mixing gently with a rubber spatula.(Do not add liquid faster than you can incorporate it into the batter.) Towards the end of mixing, use a folding  motion to incorporate ingredients. Gently fold egg white into the batter.

Spread appropriate amount of batter onto waffle iron. Following the manufacturer's instruction , cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (In a pinch, you can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)

Chocolate Chip Cookies

Chocolate Chip Buckwheat Cookies

MAKES : About 60 Cookies

The dough can be baked on ungreased sheets, but lining the sheets with parchment paper will make cleanup easier. When the cookies come out of the oven, they are very soft. Let them cool on the sheets for a minute or two before transferring them to a rack.


2  cup         Rice flour (You can use buckwheat as it is tastier)
1/4 cup       Buckwheat flour
1 tsp           Salt
1 tsp           Baking soda
200 gm       (2 sticks / 1/2 pound) Unsalted butter, softened
1 cup          Light or dark brown sugar, packed
1/2 cup       Granulated sugar
2                 Large eggs
1 tsp           Vanilla extract
2 cups        Semisweet chocolate chips


Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Whisk flour, salt and baking soda together in a medium bowl; set aside.

Either by hand or with electric mixer, cream together butter and sugars until light and fluffy, about 3 mins with mixer set at medium speed. Scrape sides of bowl with rubber spatula. Add eggs and vanilla. Beat until combined, about 40 seconds. Scrape sides of bowl

Un-baked cookies!
Add dry ingredients and beat at low speed until just combined, 15 to 20 seconds. Add chocolate chips and stir until combined.

Drop batter by tablespoons onto ungreased cookie sheets, spacing pieces of dough about 1 inch apart. Bake, reversing position of cookie sheets half way through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges began to crisp,  8-10 minutes. Cool cookies on sheets for 1-2  minutes, before transferring to cooling racks with wide spatula.

Suggestion:you can make this cookies entirely with buckwheat believe me its much more tastier than a whet one.You can also cut off the baking soda for a healthier recipe.

Chocopots(rice flour) / Chocolate Lava Cake

Chocopots (rice flour) / Chocolate Lava Cake

TIME: 25 mins                                                                                         SERVES: 8


1 cup bittersweet chocolate chips

1 cup butter

4 large eggs

1 cup granulated sugar

4 tablespoons buckwheat

2 tablespoons rice flour


Preheat oven to 375 degrees. Butter bottom and sides of 4 one cup ramekins(cupcake holder in simpler terms).

Melt chocolate and butter in a double boiler over low heat. (you can do this in the microwave but I prefer the stove.) Remove from heat and let cool. 

Whisk together eggs, sugar, and flour until frothy. Pour melted chocolate into egg mixture, stir until smooth and well combined. Spoon mixture into your ramekins.

Place ramekins on a baking sheet and bake for 20 minutes. Remove from oven and let cool for 10 minutes before trying to eat. Caution, the gooey middle will be really HOT!

Old fashioned chocolate layer cake

Old fashioned chocolate layer cake


12 tablespoons unsalted butter,softened but still cool 
1 1/4 cups sugar 
2 large eggs,at room temperature 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup nonalkalized Cocoa such as hersheys 
2 teaspoons instant espresso or instant coffee 
2 teaspoons vanilla extract 
1 cup buckwheat flour
1/4 cup rice flour 
1/4 cup water


Beat sugar and butter in large bowl until well blended. Beat in eggs and vanilla. Beat in chocolate mixture. Mix flour and baking soda in medium bowl. Add to butter mixture and beat just until combined.

Divide batter among prepared pans. Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)

  1.  Frosting

  1. Melt butter and chocolate in small saucepan over low heat, stirring until smooth. Transfer to large bowl; cool. Add sugar, cream and vanilla; beat until smooth. If necessary, refrigerate until firm enough to spread.
  1. Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Top with another cake layer. Spread 1/2 cup frosting over top. Top with remaining cake layer. Spread remaining frosting over sides and top of cake in decorative swirls. (Can be prepared 1 day ahead. Cover with cake dome and store at cool room temperature.)

    Preheat oven to 350°F. Butter and flour three 9-inch round cake pans with 1 1/2-inch-high sides.Combine water, chocolate and coffee powder in heavy small saucepan. Stir over low heat until chocolate melts and coffee powder dissolves. Remove from heat. Cool.

    Neer Dosa (Rice crépe)

                   Neer Dosa / Indian Rice Pancake

                                     Dosa without Urad Dal(Contains Gluten)

    TIME: 30 Minutes                                                                   SERVES: 12 to 15 Neer Dosa's


    • 2 cups raw rice (Dosa rice or any local rice)
    • 1 cup fresh coconut, grated
    • 1 small slice of onion
    • 1 Green chilli
    • Salt to taste
    • Oil to grease the pan


    To begin making the Neer Dosa, we will first soak the rice in completely immersed in water for at least 3 hours. When the rice is soaked well, drain out the water. Grind the soaked rice, coconut and salt in a blender adding water little at a time to make a smooth batter. It is important to add a little water at a time to grind the rice into a smooth batter. When you feel the batter between your fingers it should be smooth and not coarse.

    Once the Neer Dosa batter is ground, transfer it to a large bowl. Add enough water such that the dosa batter has a smooth flowing consistency. The consistency of the batter should be such that the batter has a very thin coating at the back of the spoon and not a thick coating. If it forms a thick layer, then you need to add a little more water. Check the salt levels and adjust to suit your taste. The Neer Dosa batter is now ready to be made.
    Note: To make the Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa. We pour the dosa batter on the hot pan and it will spread itself creating holes. It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan.

    To begin, make sure you have a greased and seasoned iron pan. Grease and preheat the iron pan until it is sizzling hot. When you sprinkle water on the pan; the water will sizzle and evaporate. Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges. The batter will sizzle and flow to spread itself. Fill in the batter where there are gap, but do allow the dosa to have a few tiny holes. There is no need to sprinkle oil to cook the Neer Dosa. The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour. The cooking process will take less than 30 seconds per dosa.
    Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle. Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way. Make sure you place the Neer Dosa’s away from each other when they are hot; as they tend to stick to each other. Once they cool down, you can place them one on top of the other into a covered bowl and serve warm.