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

Sunday, 24 August 2014


The much awaited Tiramisu recipe is here. I will be preparing the egg-less version. The actual recipe calls for separated eggs beaten and then combined and then mixing with mascaporne cheese... As there is no cooking eggs process involved, I am not so fond of this method... So I prepared without eggs, involving custard prepared from custard powder. The steps are easy if you have all the contents handy. It only requires sponge biscuits, the mascaporne-custard mixture, some strong coffee and cocoa for dusting... And then all you need to do is assembling...
While you prepare the filling , see to that the cheese is at room temperature, so that mixing becomes a lot easier and the filling looks smooth.

Sponge finger biscuits- This forms the base of Tiramisu
Mascaporne cheese- one of  the main ingredients in Tiramisu

Milk - 1 1/2 cups
Custard powder- 3 Tbsp
Mascaporne cheese- 2 cups
Strong coffee- For soaking sponge fingers
Finger biscuits- Depending on the size of your dish, for laying in its bottom
cocoa powder- for dusting
Prepare strong coffee and set aside.
Heat milk in a sauce pan.
Mix custard powder in half cup of milk. Add this mixture to boiling milk 
Stir continously on low medium flame until it reaches thick consistency.
Off the flame and let it cool completely.
Mix in the mascaporne cheese, until smooth and well combined.
Layer the bottom of your pudding dish with sponge finger biscuits.
Wet the biscuits with strong coffee using a pastry brush or a spoon
Pour mascaporne mixture on top. 
Dust the top with cocoa.

Coming up next on blog, Raspberry Jelly Swirl cheese cake

Friday, 22 August 2014


 Savoiardi or sponge finger biscuits, is one of the main ingredient in Italian dessert Tiramisu. It serves as the base in Tiramisu and is soaked in strong coffee. I came across this recipe when I was looking for home-made mascaporne cheese recipe. When I came across this recipe along with the cheese one, I got super excited. I started looking forward for a complete home made Tiramisu.

Also if these are super easy to make at home, then why spend extra money... All you need is a set of few ingredients.. Mix and pipe fingers onto cookie sheet... It gets baked in 10-15 minutes... And then it is done..
Also its not readily available every where and if you are a fan of Tiramisu then today onwards there is nothing  to stop you from enjoying it, everything can be made at home, mascaporne and biscuits. Yippiee...
Or if you simply want to enjoy it with a cup of tea/coffee, then that is a good option too...

With the given quantity of ingredients you get quite a lot of biscuits. But if you are planning to make Tiramisu then whole thing will get used up.
If you want, you can make this ahead and store in an air tight container.. So that all you need to do is finally assembling of Tiramisu...
Here goes the recipe...

  • Egg  - 3 seperated
  • All purpose flour- 1/2 cup
  • Sugar- 5 tablespoon
  • vanilla essence- 1 teaspoon

  • Seperate egg whites and yolks.
  • Beat the egg whites with 2 tablespoon sugar until you get stiff peaks
  • Beat the yolks with remaining sugar and vanilla essence
  • Fold in the egg whites to yolk mixture. 
  • Add in flour and mix until well combined
  • Line a cookie sheet with parchment paper
  • Pipe 9 cm fingers onto the parchment leaving 1 inch space in between
  • Bake for 8-10 minutes in a preheated oven at 175 degree C

Wednesday, 20 August 2014


I love Tiramisu, an Italian dessert. But the main ingredient in a Tiramisu is mascaporne cheese, which is quite expensive. Fortunately, to my surprise, I came to know that mascaporne cheese can be made at home and it sounded so easy, in fact it is easy. All you need is cream and lemon juice and it is done.
I will also be posting the recipe of sponge finger biscuits, used as a base in the Tiramisu. After all there is nothing more satisfying than homemade, right?
After making the sponge biscuits, a complete home-made Tiramisu will be ready
I will be preparing eggless version, as the thought of raw eggs doesn't sound so nice to me. But the authentic recipe calls for eggs and alcohol in it and I will be skipping the alcohols too...
finger biscuits just out of the oven

  • Heavy cream- 2 cups
  • Lemon juice- 3 tbsp.

  • Heat cream on medium low flame
  • When it starts to boil, add lemon juice. Once you add lemon juice, the cream starts to coat the back of your spoon.

 Now keep stirring for 5 minutes and scrape the residues from sides of the pan. Stir and dissolve.
  • Off the flame.
  • Line a strainer with clean white cheese cloth.
  • Keep it suspended over a vessel.
  • Pour the prepared cheese mixture over the cloth.

  • Put a knot over the cloth and place the strainer with vessel inside the fridge and refrigerate for atleast 8 hours.
  • Your mascaporne cheese is ready.

Monday, 18 August 2014


I must say this is my third attempt in making this roll cake for it cracked while rolling, in all my previous attempts, despite following the instructions carefully... I remember in my childhood eating this cake, then called in my family as, spring roll cake with jam spread inside. So I seeked my mothers advice on this... She said roll the cake before it goes too dry.. This sounded reasonable. The actual recipe calls the cake to be rolled while its hot and cooled while its rolled. But this didn't work for me. So I spread the frosting 5 minutes after I got it out from the oven and rolled it while it was still slightly warm.. This way it works perfectly right.

The next trick is not to over bake it. It will hardly take 10 minutes and if the sides start turning brown, take it immaediately out of the oven. It bakes incredibly fast as the cake batter is of very thin layer . So keep an eye on your oven while your cake is getting baked and have your frosting ready before you prepare the cake.
This cakes is so spongy and soft. And eaten after refrigerating it, is a delicacy, something worth trying several times.  And here the combination which I tried, which is Nutella and whipped cream, is so fabulous. Chocolate and Vanilla burst. Yum!

So here goes the recipe....
For the sponge cake:
Eggs- 4 separated
Sugar- 1/2 cup
Flour- 1/2 cup
vanilla essence- 1 tsp
Nutella - 1 cup
Whipped cream- 1 cup

Preheat your oven to 375 F
Beat your egg whites with half of the sugar in a clean bowl until stiff peaks form
Beat egg yolks in a  separate bowl with remaining sugar
Add vanilla essence and beat till you get  a smooth pale mixture
Fold in the egg whites to egg yolks until everything is well combined
Add flour and fold in the mixture. Do not over mix as it can knock out the air in it

Grease and line a 15 X 10 inch pan or cookie sheet with parchment paper. Pour your cake batter. Spread evenly all over the sheet and smooth it out using a spatula...
Tap the pan on the work surface to remove any air bubbles.
Bake in the middle rack of oven for about 10 minutes.
Every oven is different so keep an eye on your cake and if the sides start to turn golden brown take them out of the oven. If it gets too dry or over baked, the cake gets cracked while rolling.
Once it get baked, Cut a thin part from all the 4 sides so that sides look clean and flip the cake over a clean icing sugar dusted work surface. Peel the parchment paper gently.
Flip the cake once again.
Spread a layer of Nutella and then add a layer of whipped cream. Smooth out evenly all over leaving some room on the sides, because the frosting gets squished to the sides once you roll the cake.

Spread the frosting of your choice.

Tuesday, 12 August 2014


 No time for write-ups and I am not good at it too... And my coming posts will be the same way too... Praying I find time and master writing skill too... Jumping straight into the recipe... Yummilicious Indian Icecream, KULFI....yum yum yum...

  • 1 litre full fat milk
  • 200 ml condensed milk
  • 1 pinch of saffron
  • 2 teaspoons milk
  • 1 tablespoon pistachios (chopped)

Monday, 11 August 2014



 Here is something versatile. A simple breakfast, a snack, a sweet and so much more... Very easy to make. No chances of going wrong. And all you need to do is spread roll, dip and fry.. And for final touch up dust it with cinnamon sugar...
And you won't believe the end result... Every bite offers you an explosion of chocolate in your mouth and a crunch of crispy bread toasted in butter... The scent of butter and cinnamon spreads the whole house and nothing is more welcoming than that...

  • Bread slices- Crust removed
  • Nutella- to spread
  • Sugar- 2 tbsp.
  • Cinnamon- 1 tbsp. or less or more
  • Butter - to fry- approx. 50 gms
  • Eggs - to dip the rolls
  • milk - 2 tbsp. for every one egg
  • Flatten the slices using a rolling pin... You can skip this step if you want
  • Spread a generous amount of nutella. No need to spread till the edges.. Its better only to spread over half of the slice.
  • Roll the bread slices and seal with a small amount of nutella.
  • Repeat the same process with remaining bread slices
  • Prepare sugar cinnamon by mixing both in a bowl
  • Beat egg and milk together with a fork
  • Dip the rolls in egg milk mixture
  • Heat butter in a pan
  • Put the flame on medium low
  • Fry the rolls until all sides are golden brown, probably takes 1 min for all sides to turn brown
  • Dust the rolls in cinnamon sugar powder
  • Serve hot
  • Ready to enjoy

Saturday, 9 August 2014


 I think I have met the love of my life... This is truly something I wanted, with luscious, rich, smooth and creamy filling... A perfect dessert to enjoy on a lazy evening...

To improvise the look of my cheese cake, I added whipped cream rosettes and chocolate lace wraps, on which I have been watching videos over videos in Youtube to bring out the best possible results. I must say despite of my effort and practice I haven't been able to master this art, and if  you have noticed you can see patchworks here and there. I did not find it as easy as done or mentioned my fellow blogger friends...This was the third time I am trying to design a cake lace wrap and I was far better than last time when I had the parchment paper on which I designed the lace went soggy and failed to stick around the cake. I must definitely do a deep study on this to find out the places where I went wrong, wheather it is the quality of chocolate, or parchment or my lose of  knack...
 To add the divinity of this dessert, a small quantity of coffee was added, which is not my innovation but was already in the recipe... I am  a sort of person, who for some reason do not encourage or like the flavor of coffee in desserts... But for some reason this time, I did not bring any changes to the recipe and followed the instructions strictly and the outcome was just incredibly yumm...

 I must confess that this dessert is quite heavy on tummy but at the same time you will enjoy every bit of it, not caring about anything else. Every time I took a bite of it  kept telling myself one more bite for last time and I kept losing my control.  Its not easy to put restrictions on your temptations. And I am not guilty of it.
Now straight to the recipe.
  • digestive biscuits-200 gm
  • butter - 50 gms
Prepare the biscuit base by blending these two ingredients and spread onto the base of a loose bottom or spring form pan. Press it with your knuckles and place it in the freezer for 15 minutes or until you prepare the filling,
  • whipping cream- 1 cup
  • vanilla essence- 1 tsp
  • icing sugar/powdered sugar- 3 tbsp
  • hung curd or cream cheese- 500 gms
  • condensed milk- 200 gms or 1/2 tin
  • crème caramel powder and sauce- 2 packets
  • gelatin powder - 4 tsp
  • water- 1/4 cup
  • coffee powder - 2tsp- mixed in 1/4 cup water
In a bowl, place cheese, condensed milk, crème caramel powder and sauce, and coffee and whip using an electric beater till smooth paste.
Microwave gelatin and water on low, until gelatin dissolves and pour this over the cheese filling and mix well.
In a separate bowl, beat the whipping cream, icing sugar and vanilla essence until soft peaks form. Fold the cream into the cheese filling and mix until well combined. Pour this over the frozen biscuit base and keep in the fridge until set.
I am not posting how to make chocolate lace wraps because I don't think I am good at it.. You can find better videos and tutorials on web.. I am not an expert.