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1 egg
1 cup milk
1 bread slice
3 tbsp sugar
1 tbsp sugar for caramalization
1 tsp vanilla
1 tbsp raisins(optional)


1)Boil the milk, bread and sugar.
2)Cool it and then blend.
3)Add the vanilla.Add raisins.
4)In a small baking dish, add 1 tbsp of sugar and caramelize it by heating on medium heat.
I have added a video on how to caramelize sugar…however it is not absolutely necessary to have a thermometer! i do it without it and it works just fine! You will know when to stop heating the sugar by the color of the liquid.HAS to be golden brown….

5)Pour the blended mixture into the dish with caramelized sugar and then steam for 20 minutes or till it leaves the sides.

6)Turn the dish over….I have decorated it with chocolate syrup….can use anything..:)




Cleaning Mushrooms

Normally mushrooms get cleaned easily just with water..However if they are too dirty, rub them with some flour and then wash normally…The dirt goes easily!! 🙂


Self-raising flourI realised that since self-raising flour is not available everywhere it will help to put the substitute here!! This recipe yields 1 cup of self-raising flour.


1) 1 cup all purpose flour(maida)
2)11/3 tsp baking powder
3)1/3 tsp salt


1)Combine all ingredients by sieving together….:P

You can use this right away or store in an air-tight container….:)


Basic Chocolate cupcakes

These chocolate cupcakes are really yum and get done fast too!! Makes 24 mini cupcakesINGREDIENTS-
1)125 gms butter, softened (has to be softened and not melted!! i made that mistake and the butter ended up separating out…so i got really dry cupcakes the time that i melted the butter!)
2)125 gm + 1 tbsp powdered sugar
3)2 medium eggs
4)2 tbsp milk
5)100gm self raising flour
6)3 level tbsp cocoa(this can be varied to around 2.75 tbsp cocoa…3 tbsp cocoa is a bit towards the darker side. 😉 )


1)Preheat the oven to 190 degrees.
2)Beat together the butter and sugar in a bowl,until light and fluffy..Again..make sure the mixture doesn’t separate out…:P
3)Add the eggs and milk, and sift over the flour and cocoa. Beat until the mixture is smooth.Dont worry if the texture feels thick….Thats how its supposed to be!

4)Divide the mixture between paper cases and bake until the cakes have risen and are just firm to touch in the centre.(Takes approx 10-12 min).

5)Remove the cakes and transfer to wire rack to cool!

Your mini cupcakes are done!!! Ideal for picnics!! 😀

Garlic Butter Shrimp

This is an extremely simple recipe if you are pressed for time 🙂 Just 4 ingredients…mix it all….and you are done!!!!INGREDIENTS-
1)10 pcs shrimp
3)Garlic-5 cloves(You can use how much ever you want! I recommend the butter SHOULD have a strong taste of garlic)
4)Salt-to taste
5)Juice of 1/2 lemon(optional)


1)Soften the butter for around 20 seconds in the microwave.
2)Crush the garlic into the butter and add some salt.
3)Heat the butter in a frying pan/sauce pan and add the shrimp to it.
4)Cook the prawns in the garlic butter till the prawns turn a lovely shade of pink and curl.(That’s how you know they are cooked! ;))
5)Add the lemon juice if using…mix well and remove from fire immedeately.

Your shrimps are done and in less than 10 minutes!! 😀

I had the shrimps with garlic bread…but it can be had on the side of practically anything(Salads,Pasta or Rice)!

Hope you liked the recipe!! 🙂


Mashed Potato

Was absolutely yummy!! had it on tostadas with salsa and cream cheese!!!

INGREDIENTS-1)Potato-5 nos
2)1 tbsp butter(or more if u want it to be richer!)
3)1/2 cup milk
4)1tbsp pepper or to taste
5)1 tbsp salt or to taste
6)8 garlic flakes(can be more or less depending on your taste


1)Boil the potato and then dry off the excess water.Mash the potato well so that no lumps are left
2)Heat the butter and add the garlic to it..Keep cooking till you get the smell of garlic..Add the milk to the garlic butter and let boil
3)Immedeately add the hot milk mixture to the ashed potato and mix well with a wooden spoon..

YOUR Mashed potato is done!!!!

An alternative to heating the butter and milk is to mix ingredients 2-6 in a flat dish and heat it at HIGH power in the microwave for about 2 minutes…..This works fine too!!!


Lemon Shortcake Slice

For those of you that did not know….shortcake is a “sweet biscuit”…..Extremely tasty…tried it out for the first time and absolutely loved the texture of this one!! Do try it out!! 🙂


For the base-
1)225g plain flour
2)100 g castor sugar
3)175g firm butter-cut into cubes
For the topping-
1)3 eggs
2)225g castor sugar
3)50 ml juice and grated rind of 3 lemons
4)40g flour
1)Preheat the oven to 180C. Line the base of  a baking tin with baking paper.
2)BASE– Mix the flour and sugar well.Add the butter and rub together till the mixture resembles breadcrumbs. Press the crumbs evenly on the baking tin and bake for 20-25 minutes till golden brown.
3)TOPPING-While the base is cooking, whisk together the egg and sugar  using an electric beater till the mixture is thick and pale. Stir in the lemon juice and rind and then fold in the flour. 
4)Pour the egg mixture over the base and bake for 30-40 minutes at 140C
5)Allow to cool in the tin before cutting out squares.

Recipe from-Big Book of Sweet Treats

Watermelon and Mint Sorbet


1)100g caster sugar
2)150ml water(1 teacup )
3)30g fresh mint leaves
4)1.2 kg watermelon-cut into chunks and and seeds removed
5)pinch of salt


1)Combine the sugar, water and mint in a heavy bottomed sauce pan.Bring to a boil and then simmer for about 5 minutes.Remove the pan from heat and cool.

2)Puree the watermelon.

3)Strain the syrup and discard the mint.Add it into the watermelon puree.The mixture should be sweet.Add a pinch of salt. Mix well. Cover.

4)Chill the mixture in the freezer for about an hour in the coldest part of the freezer. Remove from the freezer and mix well so that a soft slush is formed. Return to the freezer and repeat the process of mixing at intervals of 1 hour another 2 times. Your sorbet is ready!!

5)Alternatively you can also our the sorbet mixture into ice lolly moulds and freeze.

Hope you liked this recipe…..awesome on a hot summer day! 😀 ENJOY!!

Recipe from-Big Book of Sweet Treats…..
Picture Courtesy

Chicken Lasagne

INGREDIENTS-1)Lasagne sheets(8 sheets ready made)-boiled till cooked(cook like pasta)
2)20 spinach leaves- stalks removed, blanched in boiling water and drained.

FOR THE LASAGNE BOLOGNESE(tomato sauce prepared from tomatoes and minced meat)

1)500 gm tomato-blanched and chopped
2)2 tbsp tomato puree
3)250 gms chicken mince
4)1/2 tsp garlic paste
5)1/2 tsp oregano
6)1/4 cup fresh coriander,chopped
7)Salt to taste
8)1/2 tsp pepper or to taste


1)3tbsp butter
2)3tbsp maida
3)2 cups milk
4)1/2 tsp salt
5)1/2 tsp pepper


To prepare the bolognese sauce

1)Heat 3 tbsp oil in a pressure cooker.Add garlic paste and cook for 2 minutes.
2)Add mince and cook for 5-7 minutes til it browns well.
3)Add coriander,oregano,salt and pepper.Mix.Add the tomato puree and chopped tomato. Add 1/4 cup of water and close cooker. Keep for 3 whistles.Remove from fire and let pressure drop by itself.

To prepare the white sauce-

1)Place the melted butter in heavy saucepan over low heat and stir in the maida,salt and pepper.
2)Saute till the mixture darkens slightly.
3)Remove from heat and add the milk and stir in order to remove the lumps.
4)Return to moderate heat and stir until it boils.Cook till it forms a custard like frequency.

To assemble the lasagne-

1)Spread half of the tomato sauce at the bottom of the baking dish.
2)Place 2 pasta sheets on top of the tomato sauce.
3)Spread 1/3 of the white sauce on the top of the sheets.
4)Spread another layer of lasagne sheets.
5)Spread spinach leaves and then 1/2 the cheese on top.
6)Put another layer of lasagne sheets, and then the final layer of the bolognese.
7)Put the final layer of pasta.
8)Last layer of bechamel sauce and then spread remaining cheese.

9)Place the lasagne in a preheated oven at 180C and bake for around 25 minutes or till top is slightly brown and a knife comes out clean.




Tandoori Chicken


1)2 chicken thighs
2)4 tbsp Tandoori Chicken Masala
3)6tbsp curd(You can add some more for a better texture of marinade)
4)1-1 1/2 tsp chilli powder
5)Little kasuri methi
6)finely chopped cashew nuts
7)Juice of 1 lemon
8)Salt to taste


1)First make some slits deep into the chicken so that the marinade goes deep into the chicken.Keep aside.
2)Add the lemon and some salt to the chicken.Mix well.Refrigerate for approximately half an hour.
3)Make the marinade with the curd,tandoori powder, kasuri methi, chilli powder,little more salt, and cashew.Mix well. (Make sure the marinade salt is a bit on the higher side).You can add some garam masala too at this stage.
4)Put the chicken into the marinade and mix well making sure to put marinade into the slits too. Keep for approximately 2 hrs in the fridge.
5)Preheat the oven at 180C. Put the chicken in a dish and cook for 30 minutes(or till cooked properly).
Keep turning the chicken every 15 minutes.
6)When you are sure the chicken is done..You can put the chicken in the oven mode for around 2 minutes each side for a crunchy top layer….(Just a suggestion…Havent tried on this recipe though i have before…:))

Hope you liked it…Any suggestions will be welcome..:)