Thursday, 27 November 2014


First of all, let me apologise for the extra number of pictures I have uploaded. Although this is not the first such post, I think I should have reduced my number of recipe images. The reason being, I was extremely confused in deciding which picture looked best, I uploaded all that looked quite good to me.
 This time on post is an Indian dessert named, Mango Phirni. Even though Mangoes has gone out of season now, I decided to post this recipe as this recipe was sleeping in my drafts since months and I no longer wanted to make it wait to be posted.
 Even though most of you might be familiar with this dessert, let me make a small introduction of this dessert to all those aren't familiar. Phirni is a dessert basically of Punjabi origin, almost like kheer, thickened till a creamy consistency is reached by the addition of coarsely ground rice or  fine rice flour, seasoned with cardamom and saffron.
 Its so easy to make this, all you have to do is boil milk, add rice flour and sweetener, add your favorite flavoring, nuts and ready to go. For best taste, do not the skip the refrigeration part.

Over to the recipe,
1.Mango, pureed coarsely- 1/2 cup
2.Milk- 2 cups
3.Condensed milk- 1/2 cup
4.Rice flour- 1/4 cup
5.Cashews- 10, chopped
6.Pistachios- 10, chopped
7.Saffron- 1/2 tsp
8.Cardamom powder- 1/2 tsp
9.Salt- a pinch

1. Boil milk.
2. When it comes to boil add condensed milk, rice flour and nuts.
3. Keep stirring as it thickens.
4. Add cardamom powder, saffron and salt.
5. Add in the mango puree and off the flame..
6. When it cools, refrigerate until you serve.

Tuesday, 11 November 2014


I am very happy to announce that we, my hubby and me, just completed 6 years of wonderful happy marriage, Masha allah. Unsure of whether I'll be able to bake a cake or not, being busy with kids at home, some how I managed to do it. To celebrate, I chose to bake Red velvet cake... This super trendy cake never really impressed me even in a least possible way, as it was just a cake with deep red color attained by adding food color, despite that I opted to try it at home for at-least once and thanks to all those drool-worthy pictures floating over the internet that succeeded to push me to try at home.

And guess what happened! I made it three times in 10 days... It wasn't just different in appearance, but also unique in taste. The cream cheese frosting really goes very well the chocolate tasting cake and its the frosting that plays a major role in the unique taste of the cake. Perfect for my kind of taste buds...

As I was running in short of frosting, I had some already prepared Italian butter cream sitting in my freezer, which I used up to pipe flowers on the cake. And yes, the flowers were decorated on this cake to make it look romantic, as that is how exactly I wanted my cake to like for this day... I am not posting the recipe for meringue butter-cream as it is lengthy and making it is quite tricky and I do not recommend you to use my cream cheese frosting recipe for piping flowers. So if you want these kind of pipe-able flowers, you can use any kind of frosting that is suitable for this project. Or you can use any other cream cheese frosting recipe as well. My cream cheese frosting does not use butter and so it is not stable enough for flowers. You can use whipped cream for it too.

Over to the recipe,

For the cake:

  • Flour- 2 cups
  • Cocoa powder- 2 tbsp
  • Salt- 1/8 tsp
  • Sugar- 1 1/2 cups
  • Butter milk- 1 cup (you can add 2 tsp vinegar or lime juice to 1 cup milk and keep for 10 minutes, milk turns buttermilk)
  • Red food color, liquid- 2 tsp
  • Butter- 100 gms
  • Vinegar- 1 tsp
  • Baking soda- 1 tsp

For the Cream Cheese Frosting:

  • Hung curd- 1 cup
  • Whipping cream- 2 cups
  • Icing sugar- 1/2 cup or more
  • Vanilla essence- 1 tsp


For the cake:
  • Preheat oven to 175 degree celcius.
  • Sift flour, cocoa powder and salt. Keep aside.
  • Cream butter using an electric beater. 
  • Add Sugar and beat well.
  • Alternately add 1/3 rd part of sifted flour-cocoa mixture and half quantity butter-milk, finishing with flour mixture, beating well after each addition.
  • Add red color. 
  • Add vanilla essence.
  • Beat well.
  • In a small bowl, add baking soda and add vinegar to it. This mixture will fizz. And so be quick and add the vinegar mix to the cake batter immediately.
  • Mix everything until well combined.
  • Transfer the cake batter to a greased and slightly floured cake tin. 
  • Bake for about 30 minutes or a tooth pick inserted in the center comes out clean.
  • Cool the cake completely before you do the frosting.

For the frosting:

  • Beat cream well till stiff peaks form.
  •  Add the hung curd and icing sugar and beat till smooth.
  • Cut the cake into three equal slices. 
  • Spread 1/4 th of the frosting on one slice evenly.
  • Place the next slice and repeat the process.
  • Apply the frosting all over the cake.
  • To decorate easily you add some left over cake crumbs to the top and sides of the cake.

Linking this post to Haffas Anniversary Cakes and Sweets and Monus Announcement page

full scoops give away

Saturday, 1 November 2014


Isn't it amazing how versatile Chicken is? There is no other thing that offers you thousands of variety and tasty dishes to be experimented. I, maximum  make it a point to experiment and make every chicken dish a different one. And so there is very least possibility that once made chicken curry is prepared in my kitchen for the second time.
 This time I am up with a spicy chicken curry, Chettinad Pepper Chicken, a spicy chicken dish... This chicken dish is more like a roast or fry rather than a curry. And, therefore, the best combo is with Chappati or Appams. For all those who love to taste spicy chcken dish, this one would definitely serve your taste buds...
Now off to the recipe:

  • Chicken- 1 kg
  • Onion- 5, chopped finely
  • Tomato- 3 chopped, finely
  • Ginger-Garlic paste- 1 tbsp
  • Green chilly- 3, split length wise
  • Lemon juice- 2 tsp
  • Kashmiri chilly powder- 4 tsp
  • Coriander powder- 1 1/2 tbsp
  • Garam masala powder- 1 tsp
  • Turmeric powder- 1/2 tsp
  • Pepper powder- 1 1/2 tsp
  • Pepper corns, crushed- 1 tbsp
  • Coconut pcs- 1 tbsp
  • Curry leaves- a stem
  • Coconut oil- 2 tbsp


  • Marinate chicken peices with half quantity Chilli powder, half quantity pepper powder, salt, half quantity lime juice, turmeric powder and keep them aside.
  • Heat oil in a pan, add curry leaves, onion and saute till becomes brown color. Add ginger garlic paste, green chilly, turmeric powder, coriander, chilly, garam masala and pepper powder. Mix well.
  • Add tomato and cook for about a minute and add salt.
  • Mash tomato and add marinated chicken peices. Keep the lid closed and cook the chicken in low flame. 
  • Once the chicken gets cooked, water ooxes out of the chicken...
  • Add crushed pepper corns and cook for about 2 minutes. Add lime juice and off the flame..
  • In another pan, heat coconut oil and add curry leaves and dried coconut peices. fry them and add to the chicken. 
  • Serve hot.

Wednesday, 24 September 2014


This time when I am typing this post, I am pretty excited, for I got featured on an Indian website for women. They found me on FB, discovered me as a blogger and wanted to interview me for a category on their site, which specifically writes about successful blogger women. Here is the link to the interview. To celebrate , lets go for a smoothie.

I have lost count of  recipe bookmarks from a recently discovered, awesome food site named Sally's baking addiction... I found out that the author also had wonderful collection of smoothies, which was very good enough to serve your breakfasts... This is a very healthy one, with no added sugar in it. After being heard about unhealthy aspects of sugar, I am trying to cut down sugar from my diet. Being a sweet tooth to completely cut down sugar is impossible for me. Anyway, I will try to make my humble effort a success.
What makes this smoothie look beautiful is its bright red and beautiful yellow colors, standing apart to form layers as in a piece of art.

Lets hop over to the recipe,

  • Strawberry- 6- 8
  • Bananas ripe- 2, sliced and frozen
  • Pineapple slices- 2, Tinned, frozen
  • Orange juice- 1 cup, freshly squeezed
  • honey- 4 tbsp
  • yogurt- 1 cup

Blend 1 banana, pineapple slices, half amount of honey and half yogurt together. Pour halfway into two glasses.
Next blend Strawberries, 1 banana, orange juice, remaining yogurt and honey and pour over the yellow layer of the two glasses.
Serve immediately. Enjoy.

Tuesday, 16 September 2014


When I first heard the word granola, it sounded completely alien to me. However with further researching on what it is and how it looked and tasted, it started sounding interesting. When majority of them were crunchy, I opted to try this chewy and fudgy ones.
Granolas are make-ahead, healthy, baked breakfast option. To add the crunchiness, nuts, oats and other ingredients are baked until lightly toasted.
My granolas are non-baked ones with coconut oil added to add softness to the bars.The chocolate makes it fudgy and cornflakes added makes it crunchy too.. While I used regular milk chocolate, you can use dark chocolate as it is definitely 'the healthier option'. As coconut oil is liquid at room temperature, be sure to place the bars back in the fridge as soon as you take it out, so that the coconut oil doesn't melt. If you think coconut oil is going to ruin the granolas, please be sure read the benefits of it anywhere from the internet.

When I found this recipe, I was super excited to make it at home as the pictures posted by the author was so drool-worthy. While she promised all the ingredients contained in this will definitely be readily available in your pantry, I was quite unsure about it, as I belong to completely different continent unlike hers.
But taste is everywhere the same and food cravings make us all bound to the same world.
Recipe adapted from here

  • Cornflakes- 3/4 cup
  • Oats- 1 1/4 cup
  • Chocolate chips / chocolate chopped- 1 cup
  • Coconut oil - 1/3 cup
  • Nuts of your choice- chopped- a handful
  • Peanut butter- 1/2 cup
  • Honey- 1/2 cup


  • Heat Coconut oil in a pan, put the flame on low, add chocolate chips and peanut butter and mix until smooth. To this add honey , oats, nuts and cornflakes. Off the flame and give it all a stir.
  • To a greased tray, lined with foil, transfer this mixture and spread evenly and smoothly with the back of a spoon. place in the freezer for an hour or in the fridge for 3 hours. 
  • Take the granola out of the fridge and lift them out of the tray with the foil. Peel off the foil and cut into squares using sharp knife dipped in hot water. This makes cutting easy. Keep the bars out of fridge only when required, else it will melt as coconut oil is liquid at room temperature.

Wednesday, 10 September 2014


Parfaits are my most loved version of desserts. It simply makes the dessert look more inviting and awesome. I always love to make my desserts this way than assembling in a large pudding dish, although the latter is lot easier and time saving, you can have your own share in the form of parfaits untouched and undisturbed.

This is the first time I bothered to take a challenge, unsure of how pumpkin would taste in a dessert. Sometimes to take risks is vital in life and this was something worth doing it.
I attempted to give a slight coffee touch to the mousse and both the tastes managed to mingle well with each other. I can't tell you how wonderful this tasted, especially with crunch of pralines and biscuits, and cream, it tasted heavenly.

For the biscuit layer, I used home-made ones,which tasted so good with this. But you don't have to bother making at home, just get a store-bought one.
Pumpkin mousse filling:

  • Pumpkin chunks boiled with 2 tbsp sugar and 1/2 cup water- 1 cup
  • Milk- 1 cup +1/2 cup
  • Custard powder- 2 tbsp
  • Vanilla essence- 1 tsp
  • Coffee powder (instant)- 1 tbsp.
  • Cardamom powder- 1/4 tsp
  • Cinnamon powder- a pinch
  • Gelatin 2 tsp- soaked in 2 tbsp.

Biscuit layer:

  • Biscuits crushed- 1 cup
  • Butter (melted)- 2-3 tbsp
  • Strong coffee- 1/2 cup

Cream layer:

  • Whipping cream- 1 cup (cold)
  • Icing sugar/ powdered sugar- 4 tbsp
  • vanilla essence- 1 tsp
  • Caramelized nuts/ pralines- 3 tbsp

For the filling:

  • Puree the pumpkin. 
  • Heat 1 cup milk with sugar. 
  • Mix custard powder in the remaining milk.. 
  • When the milk comes to boil add the custard mixture, Pumpkin puree and reduce the flame.
  • When the custard starts thickening, off the flame. Add coffee powder, cinnamon powder and cardamom powder and set aside to cool.
  • Mix gelatin in cold water to soften and microwave on low or by double boiling method to dissolve.
  • Mix vanilla essence into the custard.
Prepare the biscuit base:
  • Powder or crush the biscuit coarsely. Add melted butter to it and mix well.
Cream layer:
  • Whip up your whipping cream in a previously frozen bowl. This makes the whipping easier and peaks form easily.
  • Add Icing sugar and vanilla essence and whip for few more seconds.

In individual cups, layer the bottom with biscuit- butter mix. On top of it add caramelised nuts, and add some coffee so that the crushed biscuit gets soaked. On top of it add the whipped up cream.
Again layer with crushed biscuits and repeat the same, finishing with whipped cream. Garnish with some more pralines and coffee powder and syrup.
Chill until served.

Friday, 5 September 2014


 Undapputt is one of the hundreds of delectable Malabar dishes. Its juicy filling mainly with prawns, makes the inside juicy and steamed rice dough makes it healthy. This is one of the options we go  for during Ramadhan fasts, when we feel we are over loaded with oily stuffs. This can be eaten as a snack as well as a dinner meal... You can say its Pathiri and prawns curry evolved. Doesnt it look like the bite size version of Pathiri and chemmeen curry? So true...
Malabar being part of Kerala, the land of coconut trees, this Malabari dish has coconut scraping in its inside and outside coating to enhance its taste. However, I omitted adding coconut scrapings to the filling, but did not fail to coat outside, fearing that, avoiding the coconut coating, may transform this dish from Undapputt to, not an Undapputt at all. And this was how I was always taught by my family and did not want to go against my family traditions.

Do you think curry leaves was more apt in the above image than those mint leaves? Well, It all stuck me now when this post is finally making way to the blog... But anyway those greens add more life to the whites.
Recipe here...
Ingredients -
For the filling:

  • Prawns - 250 gms (de-shelled and de-veined)
  • Chilli powder- 1 tsp
  • Salt - 1/4 tsp
  • Onion - 3 medium
  • Ginger- Garlic paste- 1 tbsp
  • Green chilly- 3
  • Turmeric powder- 1/4 tsp
  • Garam masala powder- 1/2 tsp
  • Curry leaves- a sprig
  • Oil - 3 tbsp or more if you want
  • Coconut scrapings - 1 tsp, to add to the filling
  • Coconut scrapings- to coat outside

For the dough:

  • Parboiled rice- 1 cup
  • Rice powder- to add to the ground rice
  • salt


  • Boil water in a vessel. When it comes to rolling boil add the rice and off the flame. Depending on the rice, I boil in for few more seconds if the rice takes longer to cook. Or if it cooks easily, I off the flame immediately after adding the rice.
  • After 2 hours when the rice gets fat, grind to a smooth paste. Add salt and and rice powder to form a smooth yet non sticky dough. Keep aside.
  • Or you can simply make the dough with rice powder and water alone without including rice paste.. This way its lot easier only thing being rice powder gets finished soon and its less of flavor.
For the filling:
  • Boil the prawns along with Chilli powder, salt and Turmeric powder in some water until its cooked and 3/4 th of the water dries up
  • In a pan, saute onion along with curry leaves until soft and brown color.
  • Add Ginger- Garlic paste, green chillies and saute for a while.
  • Add turmeric powder and Garam masala powder and salt.
  • Add the prawns with remaining water and add coconut scrapings  and cook until water dries off. But keep the filling still slightly wet. This will make the filling juicy.
  • Now pinch off a small rice dough to the size of a small ball.
  • Make a ball and press into your palms making room for the filling in the centre of the ball.
  • Put a small quantity of filling, and close the ball, sealing the filling inside. 
  • Roll the ball in the coconut scrapings.
  • Repeat the same with remaining dough and filling. 
  • Prepare some water in a steamer.
  • And steam these balls with lid closed until the rice dough gets cooked.
  • This will take about 15- 20 minutes.
  • Off the flame and slightly keep open the lid for the steam to escape.
  • Serve hot.

Wednesday, 3 September 2014


This is one of the easiest things you can make. Either to make your tea time bit special or to serve with your main meal or as an after school snack, its one of the things you'll definitely want to try.

 Even though I am not so fond of cauliflower , I never fail to have them once in a month, as I promised myself to include  veggies into my diet as much as possible. The second reason being cauliflower is versatile, you can try one of the tastiest veg curries using it.

This recipe requires very few simple steps. All you need to do is boil cauliflower for a while, marinate with a few ingredients and then fry. And there it is, ready to gobble down these golden beauties. And do not forget to have tomato ketchup with it, it would be one of the best things to pair up with these florets.

When served immediately you would love its crunchiness in every bite along with its soft inside.
As cauliflower florets are boiled in the beginning, you will get this softness as mentioned here.

The crispiness is due to eggs and cornflour added, I used only yolk as there was a leftover yolk, but you can use whole egg. Now what are you waiting for, rush to the kitchen and make these.


  • Cauliflower- cut into medium size florets
  • Maida -  1/2 cup
  • Cornflour 2 tbsp
  • egg- 1
  • chilly powder - 1 tsp
  • kasoori methi 1 tsp
  • baking soda 1/4 tsp
  • water
  • salt
  • garam masala powder- 1/2 tsp


  • Rinse wash cauliflower well.
  • Cut it into medium sized florets and boil it for about 5-10 minutes.
  • Off the flame and drain the water.
  • In  a bowl, mix all the given ingredients except oil and water just enough to get a thick batter and marinate the florets in it.
  • After 5 minutes , heat oil in a pan and deep fry the florets. And here it is, ready to go.

Monday, 1 September 2014


Chocolate madness is getting overpowered in me, either to have it in the form of big chunks, or to simply accompany the boring vanilla Ice creams, or by topping my favorite desserts, I never fail to eat chocolate. Neither do I stop myself from drooling over the chocolaty goodness floating through the internet, and to browse images, even at late nights, no matter in what form the chocolate is, solid, molten or completely transformed into cakes and desserts.
Can you simply resist to drool over this pic, NO? Yes you can't. Vanilla Ice cream never tasted so good and was never such beautiful. Molten chocolate flowing down the pale, white scoops, brings life into it. And after you top it with some nuts of your choice, you'll meet Heaven on Earth.

What motivated me to make this chocolate sauce is that I had tons of Ice creams in my freezer, and to eat it as it is was something not doing just to it. When I browsed over number of recipes, I was happy that most of the recipe suggested to use cocoa powder, which is easily available at one's home any time, especially where my kind of person resides, no matter how much chocolate you buy, pantry always runs in short of it. Biggest chocolate thief ever.
You can make this sauce ahead of time and store it in an air-tight container in fridge. I don't know how long exactly it' ll last, but I am sure you don't have to worry about it, coz you'll soon end up in licking the last bit of chocolate sauce in the jar.
Ready to go to the fridge

Sorry for portraying the background mess in this, but I just wanted to show you how thick it is. Its consistency looked just like the molten chocolate, and you get quite a lot from half cup cocoa powder, without making it watery. In fact, it is the flour added with cocoa makes it thick.

Wanna try some chocolate milk shake? Just add 1/4 th cup of chocolate sauce to a few scoops of vanilla ice-cream and some milk, blend it in a blender and you are ready to go. You can add some sugar if you want and also adding some peanut butter really makes it thick and make it taste more like Snickers chocolate bar. Also if you are a peanut butter hater, having it this way, would make you fall in love with it.


  • Unsweetened cocoa powder- 1/2 cup
  • Sugar- 3/4 cup
  • All purpose flour- 1 and 1/2 tbsp
  • Milk- 1 and 1/4 cup
  • Butter- 2 tbsp
  • Vanilla essence- 1 tsp
  • pinch of salt


  • Place unsweetened cocoa, sugar and flour in a bowl and mix everything together.
  • In sauce pan, heat milk and butter to it.
  • When the milk starts to boil, reduce the flame to medium low and add the cocoa mixture in 3 batches, mixing well with a whisk after each addition.
  • Stir continuously for about 5 minutes or until the sauce thickens
  • Off the  flame and add a pinch of salt. This will bring out the real chocolate flavors.
Enjoy it with ice-cream or with any dessert of your choice.
 Up next on blog:
Cauliflower fry:

Wednesday, 27 August 2014


Last week something caught my attention on FB.. Home Bakers Challenge it was, a group in which members take up the challenge of baking different baked goodies. After having seen some of the pictures posted by different members of the group, floating on FB, I begged the admin to add me as well in the same group. She accepted my request and told me that , I can take up the challenge from next month on-wards. But I got very impatient with the chocolate bread rolls, which was the latest challenge. I browsed one of the member's recipe and made the dough accordingly but designed it in the form of a crescent roll.

The filling was of chocolate in the recipe, but I tried with chocolate, peanut butter, a mix of both and mozarella cheese... The scent of the baked dough wafting through the house was amazing and I couldn't resist myself till it got baked.

This dough served as an all-rounder in my kitchen that day... Made 16 crescent rolls.. With the remaining dough I made pizza like Arabic dish with cheese and Zaatar, which is another form of oregano. Hubby loves it and often has it from the Arabic bakery in our neighborhood. So that I thought I would give it a go. And it almost resembled the same.

Still there was some dough remaining , with which I fried some battooras to have with afternoon's some left over curry... So my idea to make some chocolate rolls worked as a life-saver for the day. For the given quantity you get a quite a lot of dough, enough to feed  a 2 adult, 2 kids family.
Battooras with same dough

Get the recipe of No-Yeast Battoora dough here.
For the dough:

  • All purpose flour- 2 cups
  • Cake flour - 1/2 cup
  • Instant dried yeast - 1 and 1/2 tsp
  • Sugar- 2 tsp
  • Salt - 1 tsp
  • Butter/ ghee- 30 gms at room temperature
  • Egg - 1
  • Warm water - 120 ml
  • Milk - 2 tsp

 For the filling:

  •  Chocolate chips- depending on your needs
  • Peanut butter- depending on how much you need
  • Icing sugar- To add in the peanut butter for sweetness
  • Mozarella cheese- depending on how much you need.


  • In a large bowl, Mix flour, cake flour, yeast, sugar and salt.
  • Add to the dry ingredients, milk, water, egg and butter.
  • Knead until soft and smooth dough is formed.
  • Cover using a cling wrap.
  • Place in a warm place for about one hour for the dough to rise.
  • After one hour, place the dough on floured surface and deflate it.
  • Divide the dough into 5 equal parts.
  • Roll out and cut into 8 triangles
  • Place the filling of your choice on the broader end of each triangle.
  • Roll towards the tapering end.
  • Once rolled curve the rolls slightly.
  • Place the rolls on a greased baking sheet.
  • Cover loosely with a cling wrap again and let them rise for second fermentation for about 45 minutes
  • Brush the top of the rolls with egg yolk.
  • bake in a preheated oven for at 175 C| 350 F
  • Bake them for about 15 minutes or until golden brown.
  • Before serving microwave for about 10 seconds to get warm rolls.

Coming up next on blog:
Home-made chocolate sauce

Tuesday, 26 August 2014


Lately sweet  cravings have been binding me so badly. So much so that I cant resist myself, even at late nights, crawling into the kitchen silently and stealing a piece from the fridge... When I was pregnant, I wonder, how hatred towards sweets, over-flooded in me. My most favorite ice-creams and chocolates became my worst enemies... After 9 months of pregnancy, all the sweet cravings bounced back with double strength. Having ice-creams with chocolate sauce, stealing one extra scoop when all are asleep, browsing madly pages over pages to drool over those yummy flavors and sauces of ice-creams, really going mad these days...
Recently I discovered a page Sally's Baking Addiction, which was the most fantastic one I've ever found. Perfect for my cravings, the page is loaded with baked goodies and drool- worthy sweet treats... After having found a granola recipe on the page, I simply couldn't release myself from staring at it, and made it as soon as possible, to put down my temptations. Really feeling blessed to have found such a beautiful page.. Can't express how wonderful the page is... Perfectly my kind... Hop over here and have a look...

Talking about the cheese cake, I made it in slabs instead of the boring circles, is the one using yogurt and hung-curd and then used dream whip powder instead of fresh whipping or double cream, my recent favorite..  Unlike Indian curds, the yogurt found here is less sour, so I would not mind adding it in desserts. If you are in India, less sour yogurt are now available in tubs, buy that for making this cheese cake. The raspberry flavor, topped here in the form of jelly, quite dominates the taste of cheese cake and so, I would suggest to try strawberry flavor instead of raspberry. The color too is, too bright or must say florescent.
 Being no bake, the recipe calls for gelatin, to set the cheese cake..


  • Digestive biscuits 200 gms (powdered or crushed)
  • butter 50 gms


  • Hung curd- 1 1/2 cup
  • Full cream yogurt- 1 cup
  • Vanilla essence- 1 tsp
  • Dream whip powder- 1 sachet
  • Gelatin- 4 tsp
  • cold water- 1/4 cup
  • Hot water- 1/3 cup

Raspberry / strawberry jelly powder- 1 sachet


  • In a large bowl, mix biscuit crumbs and butter.
  • Grease and line 8 X 8 inch baking dish with parchment paper.
  • Press the biscuit crumb mixture onto the base of the pan and spread evenly.
  • Refrigerate it for about 15 minutes or until you prepare the filling.
  • In a bowl place jelly powder and add hot water, mix until dissolved.
  • Keep this mixture in the freezer until its consistency resembles that of thick cream.
  • In a bowl, add hung curd, yogurt and dream whip powder and vanilla essence.
  • Beat this well with an electric hand blender.
  • Dissolve gelatine in cold water and microwave on low for 30 seconds.
  • Add this gelatine mixture to the cream mixture.
  • Pour this filling over the biscuit base.
  • Now add dollops of jelly mixture on top of the filling and gently swirl with the tip of knife.
  • Refrigerate until set.
  • Once set, cut the cheese cake into squares and serve.

You can make hung curd at home. For recipe , click here

Coming up next, on blog:
Crescent rolls