Friday, 29 March 2013

Carrot Banana Muffins

Tempt yourself with these yummy, colorful "Carrot Banana Muffins"…

Makes: 6-7 muffins


2 small bananas, pureed to 1/2 cup
3/4 cup flour    
1/2 cup carrot, grated  
1/2 cup powdered sugar          
1/4 cup oil (use sunflower or canola oil)
1 tbsp chopped nuts (optional)
1/2 tsp baking powder 
1/2 tsp baking soda     
1/2 tsp vanilla essence
1/4 cup minus 2 tbsp milk (appox.)          


  • Preheat oven to 170oC.
  • In a large bowl, shift together the flour, baking powder, baking soda and whisk together with sugar and grated carrot.
  • In another bowl, take the pureed bananas, add oil, vanilla to it and mix well. Keep aside.
  • Now add banana mix to dry ingredients.
  • Fold gently, do not over mix. Just mix enough to moisten dry ingredients.
  • Gradually pour milk to get thick dropping consistency.
  • Line the muffin tray with paper cups and fill 3/4 th with batter.
  • Bake for 20-25 min or golden on top.
  • Cool on wire rack and serve.

Thursday, 28 March 2013

Kadhai Paneer

Cottage cheese and Capsicum cooked in spicy and flavorful semi dry gravy…


200 gm cottage cheese
1 large capsicum
1 large onion, grated
3 tomatoes, finely chopped
2 tsp ginger-garlic paste
1 dried red chilli           
1 tbsp coriander seeds, crushed
1 bay leaf
4 cloves
1-inch piece cinnamon
1 tsp red chili powder
2 tbsp oil + 1 tbsp butter
2 tbsp coriander leaves, chopped
Salt to taste


  • Cut paneer and capsicum into 1-inch squares and keep aside.
  • Dry roast cloves, coriander seeds and dry red chilli, crush in mortar or blend. 
  • Heat oil +butter in a kadai; add bay leaf, cinnamon and add crushed spices, saute for few seconds. 
  • Add onion and add ginger - garlic paste and sauté for a min. 
  • Add tomatoes, red chilli powder and cook over medium heat till the oil separates. 
  • Add in capsicum, cover and cook till capsicum turn soft. (Use 2-3 tbsp water, if required)
  • Add paneer, salt and appox. ¼ cup water and cook covered, over low heat for 5-7 min. 
  • Serve hot, garnished with the chopped coriander leaves.

Sunday, 24 March 2013


On holi, enjoy famous Indian sweet Gujiya in baked and fried versions with yummy 
Dahi Bhallas :-)


For the dough:

200 gm all-purpose flour
4-5 tbsp melted ghee/oil
1-2 tbsp powdered sugar
Warm water as required
Oil for deep frying

For the Filling:

1/2 cup fresh grated coconut/desiccated coconut
1/2 cup suji/semolina
1/2 cup chopped nuts
2 tbsp raisins
1/3 cup sugar (add more according to your taste)
1/2 teaspoon cardamom powder
A pinch of saffron, crushed
1 tablespoon Ghee


  • Mix flour, sugar and oil by rubbing lightly using your fingers to get a crumbly texture. Use warm water to make firm dough. Cover with a wet cloth and keep aside.
  • Now heat ghee in a pan, fry nuts for few seconds and keep them aside. (do not turn brown)
  • In same pan roast suji and coconut till light brown color. Now mix in sugar, cardamom powder, raisins, saffron and roasted nuts. Allow the mixture to cool. 
  • Knead the dough and divide the dough into 12-14 equal sized balls.
  • Roll these balls out into circles about 4-5" wide. (or depends on size of your gujiya cutter)
  • Put a heaped tbsp of filling in the centre of each circle and fold over into a semi-circle.
  • Wet the edges and pleat them or use gujiya cutter or use fork to seal. Make all gujiyas and keep aside. (I used gujiya cutter)
  • Heat oil on a medium flame and deep fry the gujiyas to brown color and keep aside.
  • Serve at room temp with yummy dahi bhalle.
For baked version: 
  • Preheat oven to 180 C and spread foil on baking tray and grease it with oil.
  • Brush melted ghee on gujiyas and bake for 15-20 min till light brown color.
  • Cool them and keep in airtight container.

  • In place of semolina you can use khoya or increase coconut filling by ½ cup, depends on your choice.
  • I am afraid to use khoya from market so completely avoid it. 
  • Baked gujiyas will be little crunchy than fried gujiya, I like baked ones as they have less oil.

Wednesday, 20 March 2013

Chocolate Truffle Cake

Rich and yummy cake with Truffle cake, perfect for all chocoholics…..


8 inch chocolate sponge cake
200 gm cream
300 gm cooking chocolate, chopped or grated
1 tbsp butter
Chocolate shards for garnishing


  • Heat cream in a nonstick pan till small bubbles appear.
  • Turn off flame; add in chocolate, mix well using a whisk till it resembles a smooth sauce.
  • Add in butter mix till smooth and glossy. Keep icing aside to cool.
  • Slice the chocolate cake horizontally into two equal parts.
  • Place one half of the cake on a serving plate Spread half of the truffle over the cake layer and sandwich with the other half of the cake.
  • Spread the remaining of the truffle on top and sides.
  • Serve chilled, garnished chocolate shards or whipped cream.

  • For shard: spread melted chocolate on butter paper in a layer, keep in fridge to set.
  • Remove from paper and break in uneven shapes.

Tuesday, 19 March 2013

Strawberry Pancakes

A delicious pancake made from fresh strawberries, goes well whipped cream…

Make 3-4 pancakes


1/3 cup flour
2 tbsp rolled oats
1/2 cup strawberries, chopped
1/2 tsp baking powder
1/2 tsp vanilla extract
1 tbsp sugar
1/3 cup milk
1 tbsp oil (optional)
2 tbsp soft butter or oil for cooking
Whipped cream for serving


  • In large bowl, shift all dry ingredients and whisk together.
  • Add milk, oil, water and vanilla extract. Mix well but don’t over mix. 
  • Pour a ladleful of batter on an oiled non-stick pan and cook on low-medium.
  • Carefully flip the pancake and cook until golden brown.
  • Serve hot with whipped cream or strawberry syrup. 

Saturday, 16 March 2013

Another Liebster award :)

So after my first Liebster award last week, there was another one from Gujarati Zaika in the offing and here I am accepting it with a very broad smile and completing the formalities, because more the merrier :-)

Since I put up those 11 random facts you have to write about yourself for Liebster only last week, I am not writing them again and also keeping the set of 11 questions I have to ask same as earlier.

So, I thank once again Hetal @ Gujarati Zaika for passing me the award and  here we go ,,,

Questions I had to reply:

Why you become food blogger?
This is very well mentioned in the “About Me” section of my blog, basically I am on my culinary journey and love sharing the experiences with all.

How you select your blog recipes?
I always try to do something new; something has subtle flavors and could be presented well.

Who is your favorite famous cook?
Martha Day and Sanjeev Kapoor.

Who is you inspiration?
Good food itself and the satisfaction derived from it.

What is your favorite cuisine?
Indian and Mexican, and anything nicely baked.

Your favorite cook book is?
I have my own cookbook diary where I keep writing and collecting the recipes I like.

Which is your coming recipes on your blog?
Keep checking my blog for latest updates :-)

Your most visited blog is?
Nothing in particular, but I keep looking for interesting blogs and recipes.

Your hobby other than cooking is?
Reading books and watching movies.

Do you want to change your blog name?

Are you going to pass your Liebster award?   
Definitely yes!

11 Questions to answer by nominees

  1. What’s the best thing you ever ate?
  2. What is your favorite place for holidaying?
  3. Do you watch TV shows?  If so, which is your favourite?
  4. What beauty product you cannot live without?
  5. What you always aspired to be? Are your aspirations met?
  6. How do you spend your free time?
  7. What is the most exciting thing you’ve ever done?
  8. Which is your favorite recipe from your blog?
  9. What’s your favorite thing to have for dessert?
  10. Your favorite shopping destination?
  11. Sports or academics?

Now the Liebster award goes to

Thursday, 14 March 2013

Raisin Scones

Enjoy, Teatime treat with quick and easy Raisin scones….


170 g flour
3 tbsp powdered sugar
2 ½ tsp baking powder
1/8 tsp salt
70 gm cold butter cut in pieces
2-3 tbsp raisins (as per your taste)
115 ml milk (add 1-2 tbsp if reqd.)


  • Shift the flour, baking powder, sugar and salt into a bowl.
  • Add the butter; mix it with fingertips to a crumbly mixture.
  • Pour milk slowly and stir with a fork or hand to form a soft dough.
  • Meanwhile preheat the oven to 220 oC. and grease a baking sheet.
  • Now roll out the dough about 1/4 inch thick.
  • Cut out into any desired shape with biscuit cutter.
  • Place on the prepared sheet and bake until golden, about 12-15min.
  • Cool on a wire rack and Serve or you can split and spread butter or jam also. 

Wednesday, 13 March 2013

Voila!!! My first award…

Hello Friends,
I am happy to share about my first award, by Rafeeda.
I thank all my fellow bloggers for their love and support.

The rules of the Liebster award:

1. This award is given to new or up and coming bloggers who have less than 200 followers.
2. The Liebster Award is then passed along to other bloggers in the same category to help spread the word and support one another.
3.  Each blogger should post 11 random facts about themselves.
4. Answer the questions the tagger has set for you, and then create 11 new questions for the bloggers you pass the award to.
5. Choose 11 new bloggers (with less than 200 followers) to pass the award to and link them in your post.
6. Go back to their page and tell them about the award.
7. Don’t nominate the person who nominated you.

11 Facts about me…

  1. I enjoy watching Hollywood movies and my fav stars are Leonardo dicaprio  and Tom Hanks.
  2. Whenever I get free time, I read books. (Presently, I am reading Sherlock Holmes)
  3. I love listening to old Bollywood music.
  4. I can watch comedy shows whole day. Most fav one is “Friends” and our desi “FIR”.
  5. I love playing badminton.
  6. French is my other communication medium after English and Hindi.
  7. During my childhood, I aspired to host a TV show!
  8. I am pure vegetarian and so are my recipes.
  9. I started cooking since last two years.
  10. Every recipe I post is first approved by my hubby (he is my personal gourmet!)
  11. And last I want to admit that I am a shopaholic. (I know most of women are…)

Interesting questions to answer…

1. Is your mind where your heart is?
I am presently very focused on experimenting in my kitchen and that is where my heart is…

2. Your favorite food
I like my food healthy and full of flavor, and though it’s hard to point just one specific item, Indian and Mexican dishes stand out for me.

3. Apart from cooking, what are your interests?
I love reading books and watching movies.

4. If you badly want to cook something and you cannot find the ingredients required, what would you normally do?
Initially I would look for a proper substitute, if not available then I’ll put the recipe on shelf and rush for the ingredients.

5. How do you describe "a bad day"?
 Well, If I plan to do some baking (which I love most) and there is a power cut, I feel really bad...

6. Your current working situation - being a housewife is totally acceptable, trust me!!! :)
I am a proud homemaker… and to put it in quotes …
“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.” ― Thomas Wolfe

7. If there was an event you could stop the time at, what would it have been?
I would love to stop the clock at the morning hours when the Sun is just rising and giving that warm glow to the sky.

8. Rate your interest in food blogging on a scale of 1 to 10 - 1 is "least interested" (which I am sure nobody would take!) and 10 being "till I die!!!".
In present frame of my mind it is 10 without any doubt..

9. Intuitive or Calculative?

10. A habit you wish you could control.
My sweet tooth ;)

11. Your best food photography tip.
Use simple crockery especially white.

11 questions to answer by nominees…

  1. What’s the best thing you ever ate?
  2. What is your favorite place for holidaying?
  3. Do you watch TV shows?  If so, which is your favorite?
  4. What beauty product you cannot live without?
  5. What you always aspired to be? Are your aspirations met?
  6. How do you spend your free time?
  7. What is the most exciting thing you’ve ever done?
  8. Which is your favorite recipe from your blog?
  9. What’s your favorite thing to have for dessert?
  10. Your favorite shopping destination?
  11. Sports or academics, your pick?

Now the Liebster award goes to

Monday, 11 March 2013

Strawberry Buns

Lovely, easy and  yummy dessert with heavenly combination of whipped cream and Strawberries…


6-8 small buns
200 gm strawberries, quartered
100 ml whipping cream
2 tbsp icing sugar

  • Scoop buns and keep aside.
  • Combine half of the strawberries with icing sugar. Mash with fork
  • Stir in remaining strawberries. Leave them for half an hour.
  • In a bowl, whip the cream until soft peaks form.
  • For serving, put each scooped bun on individual dessert plates.
  • Fill half the bun with some of the whipped cream and then top with strawberries mix.
  • Serve decorated with whipped cream.

Friday, 8 March 2013

Homemade Soymilk with baked Soynuts

Happy Women's Day....
Wishing you strength and Happiness 

Enjoy today with a mug of healthy Soymilk and crunchy Soy nuts …


 For Soymilk

1/2 cup dried soybeans
3-4 cups water
Sugar to taste or optional 

For Soynuts

1 cup dried soybeans
1 tsp mixed spices (chilli powder, chaat masala, dried herbs)
1 tsp olive oil
Salt to taste


For Soymilk

  • Soak the beans for 8-12 hours. Once soaked, drain the water. 
    {To reduce the beanie taste  remove the outer shells. Pour the soaked beans into a large bowl and cover with water. Rub off beans between your palm.  This will loosen the shells so continue to do so until they separate. Now give a gentle stir with your hands. The shells will float to the top of the water, scoop then out and rinse the soybeans. }

  • Blend beans with water for a few minutes until you get a smooth mixture.
  • Strain the mixture using a muslin cloth. You might have to do small batches at a time.
  • Over the medium heat, bring the milk to a boil.
  • As the soymilk just starts to boil, open lid and turn to low heat. Add sugar 
  • Stir with a spoon occasionally to prevent browning at the bottom. Keep boiling for another 10-15 minutes.
  • Serve hot or chill or make milk shake, store in a refrigerator and consume it within 3-4 days.

For Soynuts

  • Soak the beans overnight and drain well. Slightly pat dry with kitchen towel.
  • Mix in spices, salt and oil. Add more spices according to your taste.
  • Spread beans on baking tray into single layer, bake at 180 oC. for 25- 30 min.
  • First stir after 15 minutes, then stirring every 5 minutes until golden brown and crunchy. Watch carefully when the beans are getting close to done.
  • Let them cool completely and then keep in airtight container.

Wednesday, 6 March 2013

Mix Vegetables and Chickpeas Stew

Healthy and flavorful stew prepared with lots of vegetables and chickpeas…


1/4 cup chickpeas (kabuli chana)
1 medium potatoes, peeled and cut into half inch cubes 
1 carrot, peeled and cut into half inch pieces     
1/2 green capsicum, cut into half inch pieces
1 tsp parsley, chopped      
5-8 spinach leaves (palak), chopped    
1.5 cups vegetable stock          
1 tsp ginger-garlic paste
4-5 black peppercorns
2 cloves
1/2 tsp cumin powder  
1/4 tsp red chilli powder         
1/4 tsp black pepper powder
Salt to taste


  • Wash and soak chickpeas in sufficient water overnight. 
  • Pressure cook till done and keep them aside. 
  • Heat vegetable stock in a saucepan and bring it to a boil. 
  • Add ginger-garlic paste, cloves and peppercorns. 
  • Add potatoes, boiled chickpeas, carrots, cumin powder and red chilli powder. 
  • Mix well and cook on medium heat till it begins to boil. 
  • Cover and simmer on low heat till all the vegetables are cooked and tender. 
  • Add the capsicum, spinach and cook for two minutes. 
  • Remove pepper and cloves. Mix in salt and pepper powder.
  • Serve hot with some lemon juice.


  • If you want, you can slightly blend vegetables.
  • To make stew more thick you can add cornflour mixed in little water.

Friday, 1 March 2013

Pasta in Parsley Pesto

Easy and yummy Pasta cooked in Parsley Pesto Sauce…

Serve: 2


1 ½  cup Fusilli (you can take any Pasta)
1 tbsp olive oil
2-3 tbsp milk
Salt and Pepper to taste

For the Parsley Pesto:

1/2 cup parsley Leaves
2 tbsp roasted Peanuts
1 cube cheese
1/2 tsp chilli flakes
2 pods garlic
1 tbsp lemon juice
2-3 tbsp extra virgin olive oil


  • For Pesto, grind together all the ingredients under pesto. 
  • Boil pasta till well cooked, drain and keep aside.
  • Heat the olive oil in a saucepan. Add the pesto sauce and fry for a few minutes. 
  • Add the milk to get a sauce like consistency. Add the pasta and toss to coat well. 
  • Season with salt and pepper and serve hot.