Rich chocolate cake and a birthday !!!

•September 8, 2012 • Leave a Comment

Last weekend this is how it went:

Baked an eggless chocolate cake
Decorated it with lovely ganache, whipped cream and red cherries

Hand deliver it to a happy friend…..
Cake cutting with friends, kids and family….

Eat the yumm cake and have a delicious lunch……thanks Aditya and Renu


Potato and Spinach Quiche

•August 18, 2012 • 4 Comments

In a mood for something savory and something different…a quiche it is…


For the pastry:

Maida: 240 gms
Chilled and cubed unsalted butter: 130  gms
Salt: 1 tsp
Icing sugar or sugar pwd: 1 tbsp
cold water: 1.5 tbsp

For the filling:
Spinach:  200 gms
Cheese: 50 gms ( i used 2 cubes of amul processed cheese)
Eggs: 3 nos
fresh cream: 200 gms
Boiled potato: 1-2 nos
salt and pepper: according to taste
Nutmeg pwd: as per taste


I) Pastry

1. Sieve the maida.
2. Add the chilled cubed butter, salt and sugar pwd.
3. Pinch the chilled fat into the maida and then rub the fat (between your palms lightly) into the maida till you reach a consistency similar to bread crumbs.
4. Add the cold water and bring it together into a lump (care to be taken so that the dough is not over kneaded, if it is over kneaded, the pastry tends to become tough and brittle).
5. Place the dough onto a cling film or box and let it rest in the fridge for atleast 30 mins.
6. After 30 mins, flour the platform and roll the dough till it is say 4 – 5 mm. (Alternatively one could also roll the dough between two sheets of butter paper)
7. Once the dough is rolled, carefully lift it and place it onto a pie tin / mold (i have used a 8 inch pie tin with loose bottom).
8.  Press the rolled pastry evenly on the edges and sides, trim / cut any excess pastry.
9. Using a fork, prick the base of the pastry.

 Pic 1

10. Blind Baking the pastry:  Line the pastry with butter paper and fill it with dried beans (moong or chickpeas etc) and bake at 200 degees C for 12-15 mins till the edges are lightly brown (Shown in pic 1).

 Pic 2

11. Once it is a little cooled, remove the dried beans and bake for another 5-10 mins till the base of the pastry is also cooked and get a pale colour ( shown in pic 2).

II) Filling:

1. Cook / blanch the spinach and chop them finely. (Remove excess water from spinach before preparing the below mix).
2. In a bowl add the eggs, grated cheese, nutmeg pwd, cream, spinach, salt and pepper and mix well.
3. Slice the boiled potatoes thinly and set aside.

III) Bringing it all together:
Pic 3

1. In the pre baked pastry, lay the sliced potato as shown in pic 3.
2. Add the filling on top of the potatoes and bake for about 15-20 mins / till done at 170 degrees C ( the baked quiche should have a slight soft texture and not a completely firm texture).

3. Once it is cooled a little, remove the quiche from the mold, slice and serve. Njoy!!!

Kaddu Raita

•May 31, 2012 • Leave a Comment

Some time back M had this raita at a friend’s place and couldn’t stop talking about how simple yet tasty it was.  Yes it was simple and tasty and yes it was so light…


Kaddu / large gourd: 1 nos
curd: 3-4 cups
salt: according to taste
Jeera / cumin seeds: 1 tsp
black pepper:  5 – 6 nos
Chopped coriander: 1 Tbsp


1. Grate the gourd / kaddu and cook it either in a cooker or steamer.
2. Once the kaddu is cooled, set it aside and add curd to it.
3. Roast the jeera and black pepper in a pan, till the jeera is light brown in colour.
4. Grind the jeera and black pepper to a fine powder and add it to the curd mixture.
5. Add chopped coriander leaves to the curd mixture / raita and  serve chilled.


Carrot Cake

•May 2, 2012 • Leave a Comment

A healthy and yet tasty we go…


Castor sugar: 120 gms
refined / sunflower oil: 110 ml
Eggs: 2 nos
Grated carrot: 110 gms
Maida: 140 gms
Baking soda: 1/2 tsp
Baking powder: 1 tsp
Cinnamon powder: 1/2 – 1 tsp ( or as per taste)
Salt: a pinch


1.  Sieve maida, baking powder, baking soda, cinnamon powder and set aside.
2.  In a bowl mix eggs and castor sugar with a whisk till the sugar melts.
3. Add grated carrot, salt and mix well.
4. To this fold in the maida mixture little by little.
5. Add oil and mix.

Note:  If you find that the mixture consistency is liquidy (or too wet), add extra 1 -2  tbsp of maida and mix.

6.  Grease an 8 ” round cake mold (bottom and sides), place a round 8″ butter paper / parchment paper at the bottom of the cake mold.
7. Pour the cake mixture / batter in the cake mold and bake at 170 – 175 degree C for 20 -25 mins or till a tooth pick comes out clean when inserted in the centre of the cake.
8. Once the cake is cooled, remove from the mold,  cut into pieces and serve.

Choco chip cupcakes

•March 26, 2012 • 3 Comments


I made these for a friend of mine…took this recipe from :

Had fun making it and for a variation sprinkled some choco chips on top of the batter before the cupcakes went into the oven.


Rosemary rolls…

•December 1, 2011 • 2 Comments

The thing that used to make me enter any bakery, is the smell of baked bread…hmmmm…yummm…this is rolls my style with rosemary..I dont have a kitchen aid or mixer…so all by kneading hand 🙂


Maida: 250 gms
water: 170 – 180 ml
Unsalted butter: 10 gms (2 tsp)
salt: 1 tsp
rosemary: 1 tbsp (i used the dried variety here)
Fresh yeast: 7.5 gms (1.5 tsp) / 4 gms dry yeast
Granulated sugar: 10 gms (2 tsp)
chilli flakes: 2 tsp
Olive oil: to grease the mold
Butter: to brush on rolls once the baking is completed


1. Preheat the oven to 200 degree C.
2. Measure all the ingredients and set aside.
3. Take the yeast, sugar and 40 – 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
5. Add the salt and continue kneading.
6. Add water little by little and knead till the dough becomes a thick mass, at this stage add the butter and knead the dough till all the butter is incorporated into the dough.
7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for 10 – 15 mins.
9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
10. Roll the dough into a thick sausage and cut 6 equal portions and set aside.
11. Grease a 8 inch cake mold with oil or butter.
12. Roll each portion of dough into round balls and place them as shown in the pic…

13.  Sprinkle the rosemary & chilli flakes on the rolls and rest them again in the same mold in a warm place for 15-25 mins or till the rolls double  & puff up in size as shown in Pic… ( I kept the mold inside a switched off microwave, guess kitchen cupboard should also be fine).

14. Once they have risen nicely, brush the top of the rolls with milk or eggs and bake for 10 -15 mins or till they get a nice brown colour.
15. Once they are baked, remove from oven and set aside to cool. Brush the hot rolls with some butter..yumm…
16. Once they have cooled for 5-10 mins, try and slowly remove the rolls out of the mold and place them on a tissue or butter paper (this will ensure that there is no collection of moisture at the bottom of the rolls and it does nor become too wet).
17. Eat as a pav or with some olive oil or as is…enjoy!!!

Chocolate & cashew burfi

•November 4, 2011 • 6 Comments

For some years now, Mahesh has been telling me about the chocolate burfi that his mom used to make for Diwali…somehow I never got around to make it…this year I called his mom, got the recipe and made it…well with some changes. The original recipe is a pure chocolate burfi…i added my twist and made it choc & cashew burfi…


Milk powder: 1 cup
Cocoa powder: 2 tsp
Sugar: 1 cup
Unsalted butter: 1 tbsp
water: 2 tsp
Roasted & powdered cashew: 2 tbsp


1. Mix the milk powder and cocoa powder nicely in a bowl.
2. Melt sugar and water in a pan on medium flame till you reach ball consistency (this is the consistency achieved when you drop some melted sugar in a cup of water, now roll the sugar into a small ball between your thumb and index finger).
3. Switch off the gas and add the butter.
4. Once the butter froths, add the mixed powders, powdered cashew and mix well.
5. Pour the hot mixture on a greased plate and let it cool.
6. Before it completely cools, cut the burfi into pieces and let it completely cool before serving…